The basic principle of recipe compilation is that the recipe must be compiled according to the physiological condition of the object and the needs of main nutrients, especially the principles of balanced nutrition, diverse food, delicious food, economy and rationality.
1. The characteristics of children's growth and development should be considered when making children's recipes;
2. The characteristics of breastfeeding should be taken into account when formulating the diet of breastfeeding mothers;
3. The diet of the elderly should consider the characteristics of their physiological function decline and so on.
4. The age of the group and the characteristics of the meal time should be considered in the kindergarten group meal recipe;
5. The types of adult group dining recipes are determined according to the way of eating, such as table dining, self-help, etc. In any case, the following six basic principles are of universal significance:
1. Ensure adequate and balanced nutrition.
2. Meet the requirements of food types and appropriate proportions (food types, thickness matching, appropriate selection of animal foods, and sufficient vegetable oil).
3. Take care of eating habits and palatability (cooking with oil and salt, etc.).
4. Consider the price and quantity of food.
5. Reasonable distribution of three meals and energy balance (quantification of breakfast, lunch and dinner).
6. Pay attention to safety and health.