1. Eat in separate bowls, don't soak rice in soup, and don't have enough soup. The number of fried foods can be reduced in meals.

2. Meals can be served at different times and peaks, delivered to shifts, and scattered meals, etc., so as to extend the time for dining in the hall and avoid crowds gathering for meals. When eating, we advocate the use of public chopsticks and spoons, and encourage the provision of set meals to reduce the risk of cross-infection.

3. Students' daily diet should be diversified, mainly based on cereals, eating more vegetables, fruits and potatoes, often eating milk, beans or their products, eating fish, poultry, eggs and lean meat in moderation, and drinking enough boiled water. Eat moderately and don't overeat. Eat three meals regularly, eat less midnight snacks and snacks, and don't eat unhealthy foods such as "high salt, high sugar and high oil".

4. The canteen should mark the weight on the menu and window, and indicate how many people are suitable for eating, food collocation, nutrition collocation, taboo and other tips. At the same time, it should strengthen the training of canteen staff and communicate with students more. It is also hoped that the canteen can launch vegetarian meal and meat meal, etc.

5. We can adjust the dishes according to students' feedback, cook more meals that meet students' tastes, and at the same time strengthen the cultivation of students' awareness of saving, so that the concept of shameful waste is deeply rooted in the hearts of the people. Through the theme propaganda, let students establish the dining consciousness of saving food and develop good dining habits.