(1) Pay attention to quantity and quality. People's intense study, work and labor in the morning consume a lot of energy, and the task in the afternoon must also pay physical strength, relying on lunch to supply energy. Lunch has the dual functions of compensating consumption and storing energy, making the quantity and quality of lunch particularly important. The so-called quantity is to eat enough. The heat energy of lunch should account for about 40% of the whole day's heat energy. If a person eats 500 grams of grain a day, lunch should account for about 200 grams. What is quality? Quality means paying attention to nutrition and cooking methods. The staple food should be thick and varied. ② The variety of non-staple foods is diverse, with rich nutrition, and sufficient protein, fat, vitamins and inorganic salts are supplied. If we only consider the convenience of carrying or the fear of trouble, the variety will be monotonous, and in the long run, it will be undernourished and affect health.
(2) Bring dishes with less nutrient loss. Most of the self-provided lunches are to put rice in a lunch box, with the rice at the bottom and the dishes on the table, and steam it in a steamer at noon. Therefore, we should try to bring some meat dishes with less nutrient loss, such as ribs, roasted fish, roasted meat, etc. Vegetables should be fried and put into lunch boxes before going to work in the morning. If you can, you can eat some fruits after meals, or you can bring some cleaned and disinfected vegetables that you can eat raw, such as tomatoes, cucumbers, radishes in small water, radishes in the heart and so on, to supplement the deficiency of vitamins.
(3) Pay attention to food hygiene. When choosing food, choose foods that are not perishable and can be preserved for several hours. Some people often bring what is left over the day before, which does not meet the hygiene requirements. After being mixed for four or five hours, the food that has not been heated may be stale or spoiled, or contaminated by bacteria. In addition, in summer, if the unit has no refrigerator, it should not bring rice or some sausage, salted eggs, bread and hygienic lettuce and fruit that can be eaten raw.