The basic principles of meal preparation should follow the principles of nutritional balance, diversity, moderation, safety and hygiene, and personalization.

1. Nutritional balance

The first principle of meal preparation is to ensure nutritional balance. Reasonable combination of different foods to ensure the provision of adequate protein, carbohydrates, fat, vitamins, minerals and other nutrients to meet the needs of human physiology and growth and development.

2. Diversity

Meals should be as diverse as possible, including different kinds of foods and dishes. A varied diet provides more nutrients and avoids nutritional deficiencies or excesses caused by single foods.

3. Moderation

Meals should be arranged according to the individual's physical condition, physiological needs and activity level. Food intake should be moderate, not too much and not too little, to avoid health problems.

4. Safety and hygiene

Meal preparation should focus on food safety and hygiene, and choose fresh and clean ingredients to avoid food poisoning and infectious diseases. Reasonable handling, storage and processing of food to ensure the quality and safety of food.

5. Personalization

Dietary preparation should also be personalized according to the individual's health status, age, gender, living habits and dietary preferences. Different people have different dietary needs, so meals should be rationally adjusted for individuals.

6. Dietary balance

Dietary balance is one of the core principles of meal preparation. By combining foods in a rational manner, it ensures that the nutrients consumed can meet the body's needs, while avoiding excessive intake of certain nutrients.

7. Grain and miscellaneous food priority

Grain and miscellaneous food is the main component of the diet, should be prioritized. These include cereals such as rice, millet, corn, sorghum, and other grains, as well as wheat, oats, barley and other miscellaneous grains, which provide an abundance of protein, fiber, vitamins and minerals.

Conclusion:

The basic principles of meal preparation should follow the principles of nutritional balance, diversity, moderation, safety and hygiene, and personalization. Through rational matching of food, to ensure adequate intake of various types of nutrients, to avoid the nutritional deficiency or excess brought about by a single food. In addition, we should pay attention to food safety and hygiene, and personalize the meal plan to make it more suitable for the individual's physical condition and living habits.