(1) The diet should include all kinds of nutrients needed by the human body.

(2) There is a proper proportion between various nutrients.

(3) Variety of food.

(4) Reasonable diet system and food intake.

(5) Properly mix and scientifically process and cook food. Pay attention to the combination of meat and vegetables, dry and thin food, coarse and fine food, and sweet and salty food.

Recipe preparation requirements:

(1) Customize recipes according to market supply.

(2) Pay attention to the complementary role of protein and make full use of bean products.

(3) Breakfast: mainly staple food, supplemented by high-quality protein. There should be vegetables for both meals in the afternoon and evening, one meat and one vegetable for lunch, and more seasonal vegetables should be selected to ensure a certain amount of green and orange vegetables.

(4) Recipes should meet the needs of children's age characteristics (variety, size, color, fragrance and taste).

The above recipes lack staple food for breakfast, two dishes and one soup for lunch, too greasy for dinner, and lack of vegetables. The proportion of three meals with various nutrients is unreasonable.

I give the recipe:

Breakfast: roll carrot and bean curd with sesame sauce and milk.

Lunch: fried chicken with diced zucchini, scrambled eggs, bone, melon and coriander soup in Mifan Palace.

Dinner: Nut cake, minced meat, tomato, cauliflower, millet and sweet potato porridge.