The calorie distribution ratios for three meals in daycare centers are as follows

The full-day energy distribution ratios are as follows: 20% to 25% for breakfast, 35% for Chinese food, 30% for dinner, and 10% to 15% for snacks. The three meals and two snacks served to daycare children at the park are calculated at 70% of the full-day supply standard.

Knowledge Expansion - Dietary Nutrition

1. According to the physiological needs of children, the Dietary Guidelines for Chinese Residents are used as a guide, with reference to the "Dietary Reference Intakes (DRIs) for Chinese Residents" and the Daily Reference Intakes for various types of food (see below). The daily reference intake of various types of food (see table), the development of children's dietary program.

2. Recipes are made according to the meal plan and are changed once every 1 to 2 weeks. Food varieties should be diversified and reasonably matched.

3. In the process of selecting ingredients, washing, cutting and cooking, the method should be scientific and reasonable, so as to minimize the loss of nutrients, meet the children's light taste, and meet the requirements of nutritious diet. Cooking food pay attention to the color, aroma, taste, shape, to enhance children's interest in eating.

4. Dietary surveys and nutritional assessments are conducted quarterly. Children's average intake of calories and proteins should reach more than 80% of the DRIs, and the intake of vitamins A, B1, B2, C, and minerals such as calcium, iron and zinc should reach more than 80% of the DRIs.

The percentage of total calories accounted for by the three major nutrients is 12-15% for protein, 30-35% for fat, and 50-60% for carbohydrates. The daily calorie distribution ratio for breakfast, lunch and dinner is 30%, 40% and 30%. High-quality protein accounts for more than 50 percent of the total protein.

China's Dietary Guidelines for Pregnant and Lactating Women and Children 0-6 Years of Age

1. According to the needs of young children's growth and development, provide a reasonable diet to ensure the supply of nutrients, and supply meals and snacks on time every day.

2. Under the leadership of the director, a food committee is established to supervise the nutritional supply of the children and the reasonable expenditure of meal expenses.

3. Strictly enforce the Food Sanitation Law, in accordance with the requirements of food hygiene management of young children's meals, to prevent food poisoning.

4. The health care personnel is mainly responsible for the nutritional management of the children as well as the formulation of the weekly take-home recipes, and improves the recipes according to the nutritional calculation and analysis at the right time.

5. Cooks purchase and cook food according to the recipes and do not change them at will.

6. Under the management of the Food Supervision Department, we do a good job of food hygiene management and apply for a health license and a health certificate for cooking staff.

7. Food expenses are earmarked for special purposes, and the meals for teachers and students are strictly separated and carefully calculated.

8. According to a meal and two points to supply meals and snacks.

9. Develop and improve the management system of the cafeteria, procurement system, acceptance system, warehouse storage system, food processing system.