1, attention should be paid to the deployment of patterns. When making recipes, according to the physiological characteristics of young children, the five categories of food-cereals, animal foods (eggs, milk, meat, etc.), soybeans and products, vegetables and fruits, and pure heat foods should be fully combined and reasonably arranged in each meal.

2. Make recipes according to the principles of dry and wet collocation, vegetarian collocation, thick and thin collocation, salty and sweet collocation, and animal protein and plant protein collocation, and put an end to the collocation between taboo dishes.

3. Eat less sweets and fried foods, mainly cereals, supplemented by animal foods. Do not use additive foods other than yeast, and do not buy cooked food. It is not allowed to purchase green beans, nitrite, day lily, potatoes, wild mushrooms of unknown origin, etc.

4. Adjust children's diet according to the season and try to eat seasonal vegetables.

5, the cook in strict accordance with the washing, cutting, making, catering and other procedures to make meals, pay attention to scientific cooking, pay attention to the preservation of nutrients, especially to prevent the loss of vitamins.

6. The food supplied to children every day should be cooked raw and reserved for future reference. The reserved samples must be kept in cold storage for more than 48 hours, and the reserved sample amount of each variety should not be less than 100g.

The significance of balanced diet

A balanced diet is an important material guarantee for children's physical development and healthy growth. If various nutrients provided in the diet are insufficient, the growth and development will be affected, resulting in malnutrition and serious damage to children's physical growth.