partial eclipse

For example, parents have a partial eclipse; Diet is too monotonous; Or parents often ask their children what they like to eat, thus creating conditions for their partial eclipse.

Some children don't like to eat vegetables, so they are easy to lack minerals, vitamins, cellulose, etc. Some children don't like to eat meat and eggs, but in the long run, they are prone to lack of protein and minerals, which will inevitably affect their growth and development. So how to correct the partial eclipse?

① You can combine the food you like with the food you don't like;

② You can give the children food they don't like when they are hungry and happy;

3 explain some nutrition knowledge to children or cook with adults.

Regular quantitative diet

Because human digestive organs are regulated by autonomic nerves, the human body will form a time conditioned reflex when eating. Before food enters the body, the function of digestive organs will gradually increase-gastrointestinal peristalsis will accelerate, digestive glands will produce more digestive juice, etc., so that the ingested food can be fully digested and absorbed. In fact, the quantitative diet can not only ensure the nutrients needed by the body, but also prevent overnutrition. It should be noted that the more nutritious food supplied to children, the better. If you eat too much, it is also harmful to children's health.

A survey in a big city found that most parents thought their children ate too little and their development level was low. Therefore, when eating, we always try our best to make children eat more, which leads to some children being overweight. In addition, parents often want their children to eat more nutritious foods such as meat. As everyone knows, meat is rich in protein, and if it is ingested too much, the metabolites cannot be excreted in time (due to the imperfect development of children's kidneys), which will cause chronic poisoning; Because children's digestive organs are underdeveloped and their digestive function is weak, excessive intake of nutrition will increase the burden on the digestive system and lead to indigestion. Therefore, children's diet is by no means the more the better.

It is not advisable to do strenuous activities before and after meals.

Because this will weaken the function of digestive organs and affect the digestion and absorption of food, especially after meals, strenuous activities are easy to make children's stomachache.

Children should be taught to chew slowly when eating.

Some children eat faster, which affects the digestive function of teeth and salivary glands. In the long run, it will not only damage the esophagus, but also increase the burden on the stomach and affect the function of the stomach. Chewing slowly can also reduce the amount of food, thus playing a role in preventing and treating obesity, and at the same time can eliminate tension and improve blood circulation in the head.

Reasonable diet environment

In order to promote children's appetite and digestion and absorption of nutrients, we should also create conditions for children to have a happy and quiet meal.

For example, we stick some pictures of fruits and vegetables on the walls of dining places, play some light music during meals, and strive to create an elegant environment to make children feel happy, enhance gastrointestinal peristalsis and secretion of digestive juice, stimulate appetite and promote digestion.

If a person is often depressed when eating, it will cause diseases of the digestive system. Therefore, teachers don't reprimand, scold or punish children before, after and during meals, so as to ensure that children eat happily.

In addition, the results of "National Nutrition Survey" in Japan show that those who eat with their parents have a good appetite 17.7%, while those who eat alone are 13.4%, and most children who eat alone only eat their favorite foods, which will increase the proportion of nutritional deficiency in the body.

It can be seen that eating happily with parents has many benefits, and children will eat very sweetly. We should advise parents to create a warm dining atmosphere and eat with their children.

In a word, providing reasonable nutrition for children is an important issue for their healthy growth. Advocating a balanced diet, establishing a reasonable diet system, cultivating children's good eating habits and creating a good eating environment are the core of this problem. Every educator should know that the nutrition of young children is reasonable.

Second, the practice of baby appetizers

1, sweet corn soup

Materials: corn 1-2 strips, some mushrooms, carrots 1 root, and 2 eggs.

Practice: Wash the mushrooms and carrots, and cut them into small dices of about 1 cm. Corn is broken into kernels. Peel off the fresh corn kernels and put them in a blender, and gently beat them a few times. Add broth to the pot and boil, then add diced mushrooms and carrots. Cook on medium heat for15min, then add corn kernels and cook for10min. Sprinkle a little salt before taking out the pot, turn off the heat, pour in the egg white and stir the egg blossoms.

Nutrition: The cellulose content in corn is very high, so it is of great significance for the baby to eat more corn soup to prevent constipation and enteritis.

2. Kernel corn porridge

Ingredients: peanuts, walnuts, black and white sesame seeds, corn flour.

Practice: stir-fry peanuts, walnuts and black and white sesame seeds. Put the nuts into a blender and grind them into powder. Put the water into a pot or bowl, and mix the fine corn flour with warm water. After the water boils, put the mixed corn flour into the pot and mix well. When you open the pot again, it will become cornmeal paste, then pour a small amount of sugar, raisins and broken nuts prepared in advance, stir well and roll slightly.

Nutrition: Peanut, walnut kernel and sesame have high nutritional value, containing far more protein than fish and meat, and it is an excellent protein containing lecithin and cephalin, which is easily absorbed by human body and is very beneficial to human brain development.

3, seasonal vegetables colorful soup

Ingredients: half a piece of chicken breast, 3 boxes of bean curd 1/,pumpkin 1 small pieces, half a tomato, a little Dutch beans, egg white1piece, a little coriander, a little salt, a little sesame oil, a little water starch, a little broth and a little white pepper.

Practice: the pumpkin is peeled and seeded, washed, diced and washed with peas. Wash the tofu and dice it. Wash the chicken breast, cut it into cubes, add cooking wine, white pepper and a little salt, and marinate for 15 minutes. Wash and dice tomatoes. Set the soup pot on fire, add 1: 1 broth and clear water, bring to a boil over high fire, add diced chicken, add peas, bean curd, diced tomato and pumpkin after boiling, stew with medium fire until it is cooked and rotten, pour in egg white, beat into egg white, add salt and white pepper. Seasoned with sesame oil, finally thickened with wet starch and sprinkled with chopped coriander.

Nutrition: Compared with pork and beef, chicken has higher protein content and lower fat content. Chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein. Chicken has high digestibility and can be easily absorbed and utilized by human body, which can enhance physical strength and strengthen the body.

4. Cucumber porridge

Ingredients: appropriate amount of rice, half root of cucumber, a little corn (grains).

Practice: Prepare corn kernels. Prepare diced cucumber. Prepare a pot of water, boil it, and add the rice and fresh corn kernels that have been soaked for half an hour. Bring the fire to a boil, and turn to a small fire to cook slowly. When the rice porridge is 8 minutes cooked, add the diced cucumber, turn on the fire, and stir in the same direction with a spoon to make the porridge sticky. Turn off the heat when the porridge is sticky and fragrant (you can stew it for a while, and the juice will be thicker).

Nutrition: Cucumber is rich in vitamin C, which has the effects of protecting teeth health, protecting liver and improving immunity.

Three, more than one year old baby nutrition recipes

1, loofah tofu soup

Ingredients: loofah 1 root, 50g of tofu, Jiang Mo 1 spoon, soybean oil and a little salt.

Practice: Peel and wash the loofah, slice it, and cut the tofu into small pieces; Add loofah into the oil pan and stir-fry. After stir-frying, add appropriate amount of water and cook with high fire. After the water is boiled, pour in the tofu pieces, stew for 5 minutes, and add a little salt to taste.

2. Tricolor shrimp paste

Ingredients: shrimp100g, tofu 50g, broccoli 50g, carrot half root.

Practice: Wash the tofu and press it into tofu paste. Chop the shrimps into shrimp paste for later use. Wash carrots, peel them and cut them into powder. Blanch broccoli with boiling water and cut into powder. Heat the wok with oil, and stir-fry the minced carrots. Stir-fry until half-cooked, add shrimp paste and tofu paste. Continue to stir-fry until it is 80% ripe, then add the broccoli powder. Stir-fry until cooked and season with salt.

3. Shrimp skin and egg soup

Ingredients: 2 earth eggs, shrimp skin or shrimp 1 pinch, a little vinegar, water (warm)140ml.

Practice: break the eggs. Beat the egg mixture with warm water. Sift and pour into the stew, clean the shrimp skin or shrimp, scald it with hot water, and squeeze out the water for later use. Add shrimp skin to the stew. Cover and steam 15 minutes. Add vinegar and sesame oil to the steamed egg custard.

4, tofu fish head soup

Ingredients: silver carp head 1 piece, 50g of tofu, 2 tsps of cooking wine, chopped green onion and Jiang Mo 1 tsp, appropriate amount of soybean oil and a little salt.

Practice: wash the head of silver carp, remove gills and cut into 4 pieces; Rinse the tofu and cut it into small pieces. Add minced onion and ginger into the oil pan and saute until fragrant, then add fish head, stir-fry with cooking wine, add appropriate amount of water and tofu, add the lid, boil over high fire, simmer for 15 minutes, and season with salt.

5, chicken and tofu soup

Ingredients: 50 grams of chicken breast, 30 grams of tofu, 20 grams of corn kernels, 5 grams of chopped green onion, broth 100 grams, a little salt.

Practice: Chop the chicken breast and boil it with corn kernels. Mash tofu, add it to the boiled broth, add chopped green onion and salt to taste.

6. Vegetable pumpkin soup

Ingredients: pumpkin 600g, carrot 50g, potato100g, onion 40g, parsley 30g, fresh milk 200ml, salt 5g, butter10g, white cream sauce10g.

Practice: Slice pumpkin, carrot and potato, slice onion and chop parsley. Put butter in the pan and stir-fry all the vegetables. Add the water just covered with vegetables, boil over high fire, turn to low fire and cook for about 20 minutes until the pumpkins, carrots and potatoes are soft, and let them cool off the fire. Take out all the vegetables and mash them with a blender. Pour it back into the soup. Add a large piece of white cream sauce. Appropriate amount of whipped cream or fresh milk, stir while cooking with low heat. Season with salt. The concentration of the cooked soup should be such that a vegetable leaf can be placed on the surface without sinking.

7. Mix fruit and vegetable juice

Ingredients: apple, carrot, celery, pineapple and cucumber each 30g, milk100g.

Practice: Wash apples and carrots, peel them and cut them into dices; Wash celery and cucumber and cut into sections; Chop the pineapple. Add milk and cold boiled water to diced fruits and vegetables, put them into a juicer and mix well.

8, coconut milk mushroom soup

Ingredients: 3 white mushrooms, vegetarian ham 1 slice, wheat flour 1 tablespoon, 50 ml coconut milk, salt 1 teaspoon, 20 ml vegetable oil, appropriate amount of black pepper and appropriate amount of French incense.

Practice: Cut off a piece of vegetarian ham after thawing at room temperature, and then cut into small pieces. Wash and chop white mushrooms. Heat a wok, pour in vegetable oil, add flour and stir-fry until fragrant, and pour in boiling water and stir well. Add mushrooms. Add vegetarian ham and cook for about 3 minutes until the soup is thick. Pour in coconut milk and mix well, add salt to taste, grind some black pepper, and sprinkle some French incense. Cut the bread into small pieces and bake it until it is crisp. You can eat it with the soup.

9. Rape tofu

Ingredients: pork or dried seaweed 1 0g, tofu 50g, rape 1 tree, a little soybean oil and salt, chopped green onion and Jiang Mo1spoon.

Practice: Wash the dried seaweed or pork and scald it in hot water. Slice the pork. Wash rape and cut into small pieces; After washing tofu, cut it into thick slices and fry it in oil. Then take the oil pan, heat it, add the sea rice (or sliced meat), chopped green onion and Jiang Mo and stir-fry, then add tofu, rape and a little water to stir-fry, and then add salt to taste.

Fourth, select baby weaning recipes recommended

1, dough drop soup

Put 1/4 eggs and a small amount of water into tablespoons of flour, stir them with chopsticks into small bumps, put two tablespoons of chopped carrots and cabbage into the broth to cook until soft, and then put the bumps into the broth to cook bit by bit.

2. Shrimp tofu

2 shrimps, a small piece of tofu, and 2 or 3 tender pea seedlings are cooked and chopped, put into the pot, add chopped raw mushrooms, add seafood soup, and cook until cooked.

3, three fresh egg custard

Beat 1-2 eggs into a bowl, add a little salt and cold boiled water, put them in a pot for steaming, then cut a few fresh shrimps and stir-fry minced meat and vegetables into the eggs for stirring, continue steaming for 5-8 minutes, and serve after a ceasefire.

4. Chicken Porridge

Chicken thigh 1 piece, 3 tablespoons of glutinous rice, mushrooms 1 piece, potatoes 1/2, and 4-5 cups of clear water. Add water to the pot, add chicken legs, cook until cooked, take them out, tear them off and chop them up, and use chicken soup for later use; Put glutinous rice into clear water and soak it until the rice grains are full; The mushrooms are pedicled and chopped. The potatoes are cut into cubes with a thickness of about 5 mm; Put the soaked glutinous rice, potatoes and mushrooms in the pot, and add chicken soup to cook porridge; 5. After the porridge is cooked, add the chopped chicken and mix well. Turn off the heat and serve.

5, soybean milk fish porridge

3 tablespoons of soaked rice, 30g of bighead fish, 4 scallions 1, sesame seeds 1 tablespoon, soybean milk1cup. Put the big-headed fish and green onions into a pot, add a proper amount of water to cook, take out the fish, pick up the fishbone, and scrape it into fish paste; Mash sesame seeds with mortar for later use; Put the soaked rice and soybean milk into the pot, add the fish paste and cook them into porridge; After the porridge is cooked, sprinkle with mashed sesame seeds and mix well.

6. Vegetable pancakes

3 spinach, 2 tablespoons of boiled carrot powder, 4 tablespoons of milk, 2 tablespoons of flour, beaten eggs 1 tablespoon, and a little cooking oil. Blanch spinach with boiling water, drain and chop it for later use; Add milk and eggs to flour to make batter, add spinach and carrot powder and stir well; Dip a clean bowl towel in cooking oil and spread it evenly in a pan. After the pan is heated, add a proper amount of batter and spread it into a cake. When there are many holes in the cake, turn the cake over and fry it for a while.

7. Walnut glutinous rice porridge

3 tablespoons of soaked glutinous rice, 3 walnuts and 2-3 cups of clear water. Soak glutinous rice in water to make hair; Scalding walnut kernel with boiling water, and coating; Put glutinous rice and walnut kernel into a pulverizer, and add a little water to grind into slurry; Add water to the pot and pour in the glutinous rice walnut paste, stir with a wooden spoon and cook it into porridge with low fire.

8. Spinach and fish porridge

30 grams of fish, 4 spinach, 4 tablespoons of soaked rice, kelp 1 piece, and a glass of water. Wipe off the white smoke stains on the surface of kelp with a clean wet cloth, and soak it in clear water to make hair; Cooked fish pieces, cleaned fishbones, scraped into mud, blanched spinach, fished out, drained and chopped for later use; Add water to the pot, add the soaked kelp, cook for 30 minutes, remove the kelp, add the soaked rice to the seaweed soup, and cook it into porridge with low fire; Add the fish paste and spinach, mix well and boil again.

9. Tofu meatball soup

50g of tofu, 8 onions 1/,carrots1piece, 2 spinach, a little cooking oil, and 2 cups of chicken stock1/. Press the tofu with a plate for about 30 minutes and filter off the water; Blanch spinach with boiling water, drain and chop, and mash carrots after cooking; Chop onion, add sesame oil to the pot, heat it, add diced onion, stir-fry it slightly, and then take it out; Tofu, spinach, carrot paste and diced onion are evenly placed in the basin; Add water to the pot to boil, and use a small spoon to make the materials in step 4 into small balls and put them into boiling water; After the meatballs are cooked and floated, take them out, put them in a bowl and pour the boiled chicken broth.

10, chicken and sweet potato custard

3 eggs, seaweed soup 1/2 cups, 2 tablespoons of minced chicken, and 30 grams of sweet potato. Add 1/2 cups of clear water to the pot, add a section of kelp about 5 cm long, cook for 30 minutes, take out the kelp, and cool the broth; Beat eggs into seaweed soup, mix well and set aside; Wash the sweet potato with skin and cut it into small cubes with a thickness of about 7 mm; Chop chicken; Put the sweet potato and chicken in a bowl, pour in the prepared kelp chicken soup, and steam in a pot for 15-20 minutes.