The meals provided for children should be diversified, the types of nutrients should be complete, and the quantity and proportion of nutrients should be sufficient, which can not only meet the physiological needs of children, but also avoid nutritional disorders. Children's daily diet should include five kinds of food: the first kind is cereals, potatoes and dried beans, which can provide carbohydrates, protein and B vitamins and are also the main source of calories. The second category is vegetables and fruits, which mainly provide dietary fiber, inorganic salts, vitamin C and carotene. The third category is milk, soybean and its products, which mainly provide protein, fat, dietary fiber, inorganic salts and B vitamins. The fourth category is animal food, including meat, poultry, eggs, fish, milk and so on. These foods mainly provide protein, fats, inorganic salts, vitamins A and B, and the fifth category is pure heat energy foods, including animal and vegetable fats and edible sugar, which mainly provide heat energy. These five kinds of food should be provided to children in moderation.

2, the diet is reasonable

When preparing meals for children, we should pay attention to the collocation of food and achieve a balanced nutrition. To ensure that protein accounts for 65,438+00% ~ 65,438+05% of the total heat energy, fat accounts for 25%~35%, and carbohydrate accounts for 50%~60%, and follow the principles of high quality breakfast, high quality Chinese food and light and digestible dinner.

3. Is the cooking method appropriate?

When cooking food for children, we should try to keep the nutrients of all kinds of things, and try to be broken, fine, soft and rotten according to the child's chewing ability and digestive ability, so as to stimulate the child's appetite.

4. Pay attention to food hygiene

Kindergartens should put safety in the first place, and ensure that the food, meal preparation process and tableware provided to children meet the hygiene standards. For example, fresh food with high nutritional value should be selected as dietary raw materials; Ensure that food is not polluted by toxic and harmful substances and prevent food poisoning; The kitchen and its equipment should be kept clean; Tableware should be cleaned and disinfected in time; Employees should pay attention to personal hygiene.