1. Common knowledge about nutrition for young children and the preparation of recipes. Common knowledge about nutrition for young children and preparation of recipes. 1. I am looking for a weekly amount of recipes for the kindergarten. I want a nutritional combination. The kindergarten’s amount of recipes is a weekly diet that can meet the needs of young children for energy and various nutrients.

Scientific formula for a balanced diet.

1. The recipes are required to be changed every Monday, with at least one new variety every week. The use of meat and vegetables in the weekly recipes should not be repeated as much as possible. The staple food should be changed as much as possible, and at least two meals of multi-grain rice should be arranged every week.

Meat, cereals, beans, etc., and various fruits and vegetables are supplied in rotation, which is not only complete in nutrition, but also suitable for the physiological needs of young children. It enhances children's interest in eating and allows the nutrients in the food to be better absorbed and utilized.

2. In addition to the two meals a day, arrange milk and lunch snacks between classes, and appropriately distribute the food throughout the day into two meals and two snacks. Ensure sufficient calories, protein, and carbohydrate intake for breakfast.

To meet the needs of children for learning and activities in the morning; lunch includes foods rich in protein, fat, and carbohydrates.

3. Energy distribution throughout the day, breakfast accounts for 30%~35%, lunch 45%, and snacks 15%~20%.

The three meals are a combination of meat and vegetables, with grains, potatoes, milk and beans for breakfast, and two dishes and one soup for lunch. Orange and green vegetables account for more than half of the daily vegetables. Kelp, seaweed, black fungus and other fungi are regularly arranged every week.

Algae food.

Reasonable combination of animal foods.

Arrange a small amount of pig liver and pig blood regularly every week.

The daily consumption of poultry and eggs is about 50g.

Beans are about 25g per day.

Use fresh beans and soy products alternately.

4. When formulating and making recipes, attention should be paid to the color, aroma, taste and appearance of the food, and full consideration should be given to the digestive function of the child and the acceptability of the food. It should be adapted to the digestive ability and eating psychology of the child to avoid excessive food.

Sour, salty and greasy.

During the cooking and preparation process, try to reduce the loss of nutrients as much as possible. Use more cooking methods such as steaming, braising, and high-temperature stir-frying, and use less deep-frying methods, so that young children can obtain as many nutrients as possible from a quantitative amount of food.

5. Recipe for the day, stir-fried green beans with corn, stir-fried carrots with shredded kelp, and mushroom and meat slices soup.

The appearance is red, yellow, green and black, very beautiful.

The kelp shreds are cut short and small, the carrot shreds are thin and even, and the shiitake mushroom slices are thin and soft, making it easy for young children to eat and ensuring the amount of food they eat at each meal.

2. How are the kindergarten recipes made? When formulating the kindergarten recipes, the following principles should be followed: 1. The principle of adequate nutrition 2. The principle of scientific balanced diet 3. The principle of reasonable distribution of meal food 4.

Principles that take into account the physical and mental characteristics of young children.

1. Quality requirements for children’s diet (1) The nutritional content of food consumed by children should be stable and balanced.

The recommended daily standards for each person are: 1. Three meals and two meals for children should account for more than 90% of the average caloric supply; three meals and one meal for children should account for more than 80% of the average caloric supply; two meals and two meals and one meal for children should account for more than 80% of the average caloric supply.

80%.

2. Source protein accounts for 12% to 15% of heat, fat accounts for 25% to 30%, and carbohydrates account for 50% to 60%.

3. 50% of protein sources come from animal and legume proteins.

(2) Recipes will be changed every 12 weeks. Recipe requirements: 1. Develop recipes based on food expenses and market supply to ensure that they are not repeated within a week.

2. According to the complementary role of protein, make more use of soy foods.

3. Breakfast should be based on staple food, supplemented by high-quality protein.

There should be vegetables for both lunch and dinner, and more seasonal vegetables should be used.

Aim for a certain amount of dark green or orange vegetables each day.

4. Energy distribution for each meal: 25% for breakfast, 35% for lunch, 10% for lunch, and 30% for dinner.

5. The diet preparation of children aged 1, 1-2 and 3-6 years old should be different.

2. Preparation method of kindergarten food recipes 1. Arrange food reasonably and have a balanced diet. According to the "Balanced Diet Guidelines for Chinese Residents", food is divided into five categories: cereals and potatoes, animal foods, beans and their products, vegetables and fruits, and pure energy foods.

, each person should choose 2 to 4 appropriate amounts of food from each type of food every day, combining meat and vegetables to form a reasonable meal.

According to the "Recommended Intake Table of Nutrients in Children's Daily Diet" recommended by the Chinese Nutrition Society in 2000 and the "Reference Food Amount for Children per Day" and "Food Composition Table" of "Maternal and Child Nutrition", food supply should be carried out reasonably.

Ensure the distribution of food sources of calories in the diet: 50% to 70% of cereals and potatoes, and 20% or more of legumes.

High-quality protein accounts for more than 50% of total protein.

Colored vegetables account for more than 50% of the daily vegetable supply.

The distribution of caloric nutrient sources in the recipe: protein 10% to 15%, fat 25% to 30%, and carbohydrates 50% to 60%.

The recommended intake of each type of food is an average value and proportion. The recipes should include each type of food in the table, and the amounts and proportions of each type of food should also be consistent.