1. Breakfast on Monday: nutrition porridge with milk cereal, one fried egg, pancakes (pumpkin pancakes or other vegetable pancakes can be made according to seasonal dishes), and several pieces of fruit peaches (other fruit slices can be selected).

2. Breakfast on Tuesday: millet gruel, sausage, fried tofu, assorted vegetables (tomatoes and fruit bell peppers or others), with steamed bread or steamed buns as the staple food.

3. Breakfast on Wednesday: sliced bread or bread pieces, potato chips, sausages, broccoli, one fruit, a cup of milk or nutritious tea (honey milk tea, honey chrysanthemum tea, etc.).

4. Breakfast on Thursday: fried buns, rice wine dumplings, sausage with pink meat, sliced or diced, and sliced apples or bananas and other fruit slices can be matched.

5. Breakfast on Friday: the main food is laver clear soup strips, with one fried egg and several broccoli, fruit with raisins or grapes, and other fruits. Vegetables can also be selected according to children's needs.

6. Saturday breakfast: the main food is steamed stuffed bun, with eight-treasure porridge, or black rice porridge, or soybean milk, marinated tofu or other side dishes, and then mixed vegetables and fruits to make it balanced in nutrition.

7. Sunday staple food: baked or fried steamed buns, with porridge, pickles, and sauced soy sauce, ginger and garlic juice as standby dip, as a condiment for students. Add fruits or vegetables, such as cherry tomatoes or cucumber slices.