As we all know, the logistics work in kindergarten is very important. The kitchen needs to prepare meals according to the nutritionist's meal plan to ensure that the children have a balanced and healthy diet. The position of nutritionist is currently very short of talents. You need to apply for the electronic education nutritionist and receive professional and systematic training before you have the ability to take up the job! Let’s take a look at the work plan of a nutritionist.

In addition to carefully preparing meals for children according to recipes, health care staff and canteen staff often go deep into classes to observe children's eating situations and directly feel whether children like to eat the food they prepare.

In particular, canteen staff come into class every day during lunch time to observe the eating situation of children, and observe whether the quantity of the meals is appropriate, whether the quality is guaranteed, and whether the children like it. As well as checking the children's daily routine and dietary situation, teachers also often teach children to have good dining habits, so that the amount of food eaten and the amount of food supplied are basically the same, and there is no wastage of food. Usually, a "meal record sheet" is distributed every week to solicit teachers' opinions on meals, and if problems are found, they can be adjusted and improved in a timely manner.

Pay attention to scientific cooking. Pay attention to scientific cooking. Pay attention to scientific cooking to prevent nutrient loss and increase children's appetite.

Cooking can cause a series of changes in food, improve the essence of food, enhance appetite, and promote the digestion and absorption of nutrients. However, if cooking does not Science will also cause nutrition to be destroyed and lost, reducing and losing the use value of food. Food made through scientific cooking methods has both color, aroma, taste and shape, and meets the requirements of hygiene. Six requirements for scientific cooking:

1. Wash: Wash the whole dish, remove yellow and rotten leaves, wash them separately, and then rinse them with clean water. This can reduce surface particles and remove parasite egg residues. pesticide.

2. Cutting: According to the characteristics of children’s digestive function, which is not yet fully developed, the raw materials should be chopped finely and crushed when making dishes. However, this may easily increase the contact opportunities and contact surfaces between the nutrients of the raw materials and the air. It will lead to oxidation of nutrients and increase the loss of nutrients. Therefore, during specific operations, you should try your best to cut and cook immediately to reduce the loss of nutrients.

3. Pairing: Pay attention to color, aroma, taste and shape, as well as nutrition, pay attention to the combination of meat and vegetables, thickness and thickness (such as stir-fried meat with potatoes, carrots, tofu, vegetables, green cabbage hearts, etc. ), so that the complementary effects of proteins can be utilized to improve their biological value.

4. Blanching: Depending on the properties of the dishes, some raw materials often need to be blanched. Turn the vegetables over in boiling water and pick them up. This can maintain the bright color without affecting the taste.

5. Cooking: The principle of cooking to reduce the loss of nutrients is to cook over a high fire and quickly, that is, when frying with high heat and oil, the heating time should not be too long to avoid the loss of water-soluble proteins, such as eggs, chicken, etc. Chicken, duck, and pig blood are rich in water-soluble proteins. During the heating process, these water-soluble proteins will gradually solidify. The longer the heating time, the harder the solidification will be, which will affect the taste and nutritional utilization.

6. Adjustment: When adapting to cooking, be careful not to add salt too early. Too early will increase the osmotic pressure, causing oxidation or loss of water-soluble nutrients. Adding salt too early when cooking beans or stir-frying meat will cause The protein in the raw materials coagulates too early and cannot be dissolved in the soup, which affects the concentration of the soup. MSG is added when the dishes are cooked.

If you are interested in preschool education career knowledge, you can follow the official account Xiaoma Vocational Examination and learn and grow together!

Nutritionist is a very professional and promising profession. It is very beneficial to improve skills for epidemic prevention and control. Not only is it suitable for all types of people to apply for the exam, but it is also very useful for childcare teachers working in kindergartens.