One, the scientific development of young children's recipes to ensure that young children's nutritional balance.
Development of recipes is to ensure the supply of a variety of nutrients needed by young children, while facilitating the management of the management of young children's dietary management. Preparation of recipes must be based on the age of children, health and activity intensity, reference to the daily dietary supply standards in early childhood, to determine the daily calories and nutrients required by children. Balanced weekly recipes for toddlers are developed by the cafeteria manager and cooks under the guidance of the director in charge and the health care practitioner.
Developing recipes should pay attention to the following principles:
(a) the principle of nutritional adequacy
Nutrition comes from food, and we should choose food according to the needs of young children for various nutrients. Different foods do not contain the same nutrients, according to the nature of the food and the nutrients contained in the category, the food can be roughly divided into five categories: cereals, meat, eggs and fish, beans and products, vegetables and fruits, caloric food. In order to ensure the health of young children and to promote their growth and development, they should be allowed to consume a variety of foods so as to obtain rich nutrition and sufficient calories. Young children's diets should implement the principle of food diversity, matching staple foods with side dishes, combining coarse grains with fine grains, and combining meat with vegetarian foods, to ensure that the daily intake of the five major food groups as far as possible, in order to obtain sufficient nutrients.
(2) The principle of reasonable matching
While consuming a variety of foods, attention should be paid to the matching of foods to achieve a balanced diet. In a day's diet of young children, protein, fat, sugar accounted for 12% to 15%, 25% to 30%, 60% to 70% of the total calories, from animal food protein accounted for 1/3 of the total amount of protein, bean protein and vegetable protein accounted for 1/2 or 1/3 of the total protein. when making recipes, pay attention to the various types of food with each other, the formation of a complementary to improve the physiological value of food. The matching between the three meals should follow the following principles: high quality for breakfast; high quality and high calorie for Chinese food; and light and easy to digest for dinner. From the number of meals the distribution of calories to breakfast accounted for 25% to 30%, lunch accounted for 30% to 40%, lunch accounted for 5% to 10%, dinner accounted for 25% to 30% as appropriate.
(C) the principle of considering the physical and mental characteristics of young children
In order to meet the needs of young children's bodies a variety of nutrients, not only to supply nutrient-rich food, but also to consider the psychological and physiological characteristics of young children. We set a good interval between meals (3 ~ 3.5 hours) at the same time, the production of meals should pay attention to the color, aroma, taste, beauty of food, and according to local eating habits, often change the color varieties, so that the coarse grains of fine grains, fine grains of clever work, in order to promote the good appetite of young children.
(4) combined with the principle of local food supply at the time
Developing recipes to understand the local market, choose inexpensive food, eat more seasonal fruits and vegetables, pay attention to the rich variety of food, production methods, pay attention to scientific cooking and processing, to reduce the loss of nutrients in the process of food production, so that the color, aroma and taste are all complete.
Two, regular nutritional analysis, and constantly improve the quality of meals.
Kindergarten meal analysis and evaluation of young children to facilitate the understanding of young children from the dietary intake of nutrients is sufficient to grasp the nutritional status of young children and the level of development, found that the problem, timely corrections and adjustments, and constantly improve the quality of meals.
(a) Regular physical examination of children, through the measurement of height, weight, head circumference, chest circumference and other items to verify the reasonableness of the children's diet.
(ii) Field observation of children's eating to find out how much they like the meals, how much they eat and how acceptable the meals are.
(iii) Field checking of cooking methods and quality of meals.
(d) Nutritional analysis of kindergarten recipes on a regular basis to accurately grasp the nutritional status of young children, including analysis of the total amount of each type of food intake, analysis of the daily intake of each type of nutrient, as well as analysis of calories, sources of nutrients, and analysis of the ratio of each nutrient.
Three, actively exploring incentive mechanisms, the establishment of perfect management regulations.
Solid style depends on the mechanism of constraints and systems to ensure. In the cafeteria staff to introduce competitive incentive mechanism is also the implementation of kindergarten nutritional dietary scientific management of the key. The kindergarten should start from the improvement of the system, adhere to the system to manage things, to the system to manage people. Such as Zhu several city kindergartens to establish and improve the "logistics management system", "food management system", "cafeteria health system", "kitchen staff duties", "kitchen staff quantitative and qualitative target assessment rules" and a series of rules and regulations and assessment methods, the development of food quality standards, so that the work of the chapter to be followed, there is a basis to rely on. And in the whole park to implement the "staff appointment system", "job responsibility wage allocation system", the strict implementation of quantitative and qualitative target management, specific tasks, clear responsibility, really do the system first, rewards and penalties clearly. For the catering operation skills, innovative spirit, seriously complete the task of the staff to give praise and reward; not seriously study, get by and cause accidents to be criticized and punished. Fully embodies the pay according to work, the principle of merit pay, mobilizing the work of the catering staff enthusiasm, initiative and creativity.
Four, increase dietary skills training, and strive to improve the quality of business.
Scientific management of young children's meals, is to ensure that young children eat well, eat, eat hygiene is an important link. In order to improve the cooking staff to grasp the level of nutritional knowledge of young children and cooking skills, kindergartens should be regularly organized cooking staff to learn to master the basic knowledge of nutritional ingredients of young children, to understand the three major nutrient supply ratio of protein, fat, and sugar required by each child per meal, as well as according to the needs of young children's physical and psychological development to plan and arrange meals. At the same time, they are organized to study and visit the production methods of relevant nutritious foods, so as to ensure the supply and proportion of various nutrients in young children's meals. We also organize cooks to study the Food Law in depth, find gaps in comparison with the actual work, further standardize food processing, and carry out food processing in strict accordance with the requirements of the "five-four" system. Adhere to the "four no system": purchasers do not buy rotten and spoiled raw materials; custodian of the acceptance officer does not receive rotten and spoiled raw materials; processors do not use rotten and spoiled raw materials; servers do not buy rotten and spoiled raw materials. Requirements to do layer by layer, to prevent diseases from entering by the mouth. Four segregation": segregation of raw food and cooked food; segregation of finished products and semi-finished products; segregation of food and sundries; and segregation of food and salt and ice. The "five passes" are implemented in edible tools: one washing, two brushing, three rinsing, four disinfection and five cleaning. Environmental health to take "four": fixed people, fixed things, fixed time, fixed quality, delineation of labor, responsible for the package, layer by layer implementation. At the same time, the regular organization of business assessment, job skills skills competitions, and field operations, tasting scoring combined, and constantly improve the cooking skills of cooking staff, to promote the improvement of the quality of early childhood meals.
Fifth, the establishment of a sound management organization, the formation of democratic supervision mechanism.
To ensure that young children's dietary nutrition, dietary management must be grasped carefully. Kindergarten director to personally grasp, the director in charge of the specific grasp, to establish by the director in charge of the director, health doctors, logistics team leader, cooking class leader, food custodian, purchasing agent, financial administrator, classroom teaching staff and parent representatives of the dietary management committee. The committee should give full play to its role in forming a democratic monitoring mechanism for kindergarten meal management.
The first requirement is to do often in-depth classroom to understand the situation of the children's meals and cooking operation of the cook, and humbly listen to the teaching staff and parents, and constantly improve the quality of the children's meals.
Secondly, regular meetings of the dietary committee are held to review the analysis of each nutritional assessment, discuss existing problems and seek solutions to them.
Third, the regular inspection of the income and expenditure of the food expenses, to achieve the earmarked, planned expenditure, rational use, careful accounting, day and month, income and expenditure balance.
Fourth, through a variety of means to parents to promote scientific knowledge of parenting, such as the use of parent-teacher conferences, windows, home journals, lectures, kindergarten Web site and other forms of guidance to parents to cooperate with the kindergarten *** with the management of young children's meals.
In short, reasonable nutrition and diet is an important condition for the healthy growth of young children. Kindergartens should provide children with physiological needs, suitable for children's tastes and preferences, nutritious and balanced meals.