The new Outline clearly requires that "kindergartens must put the protection of children's lives and the promotion of children's health in the first place", so it is very important to do a good job in kindergarten dietary nutrition. To this end, we have implemented scientific management methods of nutritious diet to ensure the nutritional balance of young children and promote their health.
1. Formulating a scientific, reasonable and balanced dietary plan
Formulating a scientific diet and reasonable nutrition is the main goal of creating a healthy dietary environment and a necessary condition for promoting children's growth and development and material and energy metabolism. Reasonable nutrition embodied in diet is called balanced diet. No food can contain all nutrients, and no nutrient can have all nutritional functions. Therefore, we rationally allocate all kinds of foods so that foods with different nutritional characteristics occupy an appropriate proportion in the diet, thus ensuring the nutritional needs of children and the balance of dietary supply, various nutrients and calories, various amino acids and various foods.
Formulating children's recipes scientifically and reasonably is the key to ensure the healthy growth of children. According to the needs, we set up a recipe making group with parents' participation to participate in the formulation of children's recipes. Set up a food Committee, meet once a month, listen to the opinions of all parties, improve in time, and constantly improve the quality of food. In addition, health teachers regularly calculate the supply of various nutrients in daily meals and make recipes.
second, scientific cooking is an important link to ensure the quality of diet and preserve the nutritional components of food. Scientific cooking plays an important role in the digestion, absorption, utilization and improvement of the nutritional value of food. We do a good job in the training of canteen staff, and the specific methods are as follows:
1. Wash. Wash carefully to remove parasite eggs and residual pesticides, and try not to wash after cutting, let alone soak in water, so as to reduce the loss of water-soluble nutrients.
2. cut. According to the characteristics that children's digestive function is not well developed, the raw materials should be cut into pieces when making dishes, and they should be cut and cooked as much as possible to reduce the loss of nutrients.
3. match. It not only matches quality, color matching, fragrance, taste and shape, but also pays more attention to nutrition, meat and vegetables, and thickness.
4. Hot. According to the attributes of dishes, some raw materials need to be blanched. Vegetables are turned over in boiling water and picked up, keeping bright color and crisp taste. For example, some people advocate that spinach should not be scalded. However, although spinach loses some vitamins after scalding in boiling water, it can also remove more oxalic acid, which is beneficial to the absorption of calcium in the body.
5. Cook. The cooking principle of reducing nutrient loss is to stir-fry quickly. The average preservation rate of vitamin C in leafy vegetables is 6~7% and the preservation degree of carotene can reach 76~96% when stir-frying. The heating time should not be too long when frying, so as to avoid the loss of water-soluble protein. For example, the blood of eggs, chickens, ducks and pigs is rich in water-soluble protein. During the heating process, these water-soluble protein will gradually solidify. The longer the heating time, the harder it will solidify, which will affect the taste and the utilization of nutrients.
6. tune. It is not advisable to add salt too early when cooking. Adding salt too early when cooking beans and burning meat will make protein in raw materials coagulate too early, and it is not easy to absorb water and swell and break. Adding salt to the soup too early will lead to premature condensation of protein and affect the concentration of the soup. The seasoning of monosodium glutamate is also very particular. Generally, it is best to put it in the dish when it is ready to be cooked.
It can be seen that the adequacy of children's nutrition is not only related to the dietary structure and the quality of raw materials, but also related to the cooking process and skills. Unscientific cooking techniques and methods will lead to the loss or destruction of nutrients and reduce the nutritional value.
Third, do a good job in food preparation and cooking according to children's dietary psychological characteristics
Children aged 3-6 love fancy pasta and various side dishes, food with good color, smell and shape, and food with stuffing. They don't like to eat long leaves, slippery seaweed, pork liver and soup with too deep sauce. Therefore, we can make stuffed pork liver and carrots that children don't like to eat at ordinary times, and make steamed buns, and marinate bean products that they don't like to eat into spiced and dried tofu with seafood sauce as snacks, so that they are willing to accept them and enhance the intake of nutrients. According to the needs of children, our recipes are often changed, and the staple foods are also very diverse, such as nutritious rice, flower rolls, steamed stuffed buns, noodles, zongzi and so on. Various kinds of porridge and coarse grains were added, and various seasonal vegetables were added to the traditional soup, which was welcomed by children.
Fourth, create a reasonable eating environment and cultivate good eating habits. An elegant environment can make children feel happy
Enhance gastrointestinal peristalsis and secretion of digestive juice, stimulate appetite and promote digestion. Pay attention to creating a harmonious dining atmosphere and don't force children to eat. In the process of eating, there is communication between teachers and children, and knowledge education, emotional communication, behavior and habit training are integrated. Good eating habits contribute to children's dietary balance, to children's digestive organ activities and disease prevention, and to the formation of good moral quality and civilized behavior. Ask children to eat regularly and quantitatively, at a fixed place, and chew slowly; Don't be partial to food, not picky about food, don't scatter leftovers, and be prepared before meals; It is necessary to create a good environment for mutual imitation and learning, so that they can develop correct eating habits during the meal and promote their physical and mental health.
V. Strengthening the work quality assessment of canteen staff
Carrying out fair competition assessment among canteen staff is the key to solving the contradiction between children's dietary nutrition requirements and canteen work quality, and also the key to implementing scientific management of kindergarten meals. Our specific approach is to set up an assessment team and put forward an assessment plan. The assessment indicators in the assessment plan are expressed in tabular form.
tables should be comprehensive, fair and data-oriented. The form shall be truthfully filled in and handed in by each class of teaching staff. According to the requirements of the form, according to the food of the day, the comprehensive score is made from the aspects of color, fragrance, taste, shape and quantity. This fair, open, competitive and quantitative assessment method solves the contradiction mentioned above. The results of implementing scientific management of diet are: children are happy, parents are at ease, teaching staff are happy, canteen staff are comfortable, and leaders are relieved.