Nursery work refers to creating a favorable environment and providing material conditions for the survival and development of young children, providing careful care and upbringing to young children, helping them develop well physically and functionally, and promoting their healthy physical and mental development. Below is the health knowledge about kindergarten care that I have compiled for you. You are welcome to read it.
1. Formulate a scientific, reasonable and balanced meal plan, and scientifically formulate recipes with portions
Reasonable nutrition is the main goal of creating a healthy dietary environment and is to promote the growth, development and material energy of young children. Necessary conditions for metabolism. Reasonable nutrition reflected in the diet is called a balanced diet. It is impossible for any kind of food to contain all the nutrients, nor for any kind of nutrient to have all the nutritional functions. Therefore, we rationally mix various foods so that foods with different nutritional characteristics occupy an appropriate proportion in the diet, thereby ensuring the nutritional needs of young children and the balance of dietary supply, the balance of various nutrients and calories, the balance of various amino acids and the balance of various foods. balance.
Scientific and reasonable formulation of children's diet is the key to ensuring the healthy growth of children. As needed, we set up a recipe formulation group with parents’ participation to participate in the formulation of recipes for young children. A food management committee has been established to meet once a month to listen to opinions from all parties, make timely improvements, and continuously improve the quality of meals. In addition, health teachers regularly calculate the supply of various nutrients in daily meals and formulate recipes.
2. Scientific cooking is an important step in ensuring dietary quality and preserving food nutrients.
Scientific cooking plays an important role in the digestion, absorption, utilization and improvement of nutritional value of food. We have done a good job in training canteen staff. The specific methods are as follows:
1. Wash. Rinse carefully to remove parasite eggs and residual pesticides, and try not to wash after cutting, let alone soak in water, to reduce the loss of water-soluble nutrients.
2. Cut. According to the characteristics of young children whose digestive function is not fully developed, the raw materials should be chopped finely and chopped when making dishes, and they should be cut and cooked as much as possible to reduce the loss of nutrients.
3. Match. Not only does it focus on quality, color, aroma, taste, and shape, it also pays more attention to nutrition, meat and vegetables, and thickness.
4. Hot. Depending on the nature of the dish, some ingredients require blanching. Turn the vegetables over in boiling water and scoop them out to keep their bright color and crispy texture. For example, some people suggest that spinach should not be blanched. However, although spinach loses some vitamins after blanching in boiling water, it can also remove more oxalic acid, which is beneficial to the absorption of calcium in the body.
5. Cook. The cooking principle to reduce the loss of nutrients is to stir-fry over high heat. When stir-fried over high heat, the average vitamin C preservation rate of leafy vegetables is 60-70, while the preservation rate of carotene can reach 76-96. When frying, the heating time should not be too long to avoid the loss of water-soluble proteins. For example, eggs, chickens, ducks, and pig blood are rich in water-soluble proteins. During the heating process, these water-soluble proteins will gradually solidify. The heating time The longer it is, the harder it will solidify, which will affect the taste and the utilization of nutrients.
6. Tune. It is not advisable to add salt too early when cooking. Adding salt too early when cooking beans or roasting meat will cause the protein in the raw materials to coagulate prematurely, making it difficult for them to absorb water, swell and break into pieces. Adding salt too early when making soup will cause the protein to coagulate prematurely and cause the food to break. Affects the concentration of soup. The seasoning of MSG is also very particular. It is generally best to add it when the dish is about to be cooked.
It can be seen that whether children’s nutrition is adequate is not only related to the dietary structure and quality of raw materials, but also to the cooking process and techniques. Unscientific cooking techniques and methods can lead to the loss or destruction of nutrients and reduce nutritional value.
3. Do a good job in food preparation and cooking according to the psychological characteristics of children's diet
Children aged 3 to 6 years old like various kinds of pasta and various side dishes, and like the color, flavor and shape. They like to eat good food and like to eat stuffed foods. They don’t like to eat vegetable leaves that are too long, slippery seaweed, pork liver, and soups that are too dark in color.
Therefore, we can stuff pork liver and carrots that children usually don’t like to eat, but are rich in nutrients, into steamed buns, and braise soy products that children don’t like to eat into five-spice and seafood sauce dried tofu as snacks, so that they are happy to accept them. , increase the intake of nutrients. According to the needs of the children, our recipes are often changed, and the types of staple foods are also very diverse, such as nutritious rice, rolls, steamed buns, noodles, rice dumplings, etc. Various porridges and whole grains have been added, and various seasonal vegetables have been added to the traditional soup, which is very popular among children.
4. Create a reasonable eating environment and cultivate good eating habits
An elegant environment can make children happy, enhance gastrointestinal motility and secretion of digestive juices, increase appetite, and promote Digestion. Pay attention to creating a harmonious dining atmosphere and do not force children to eat. During the meal, there are exchanges between teachers, children, and children, which integrates knowledge education, emotional communication, and behavioral and habit training. Good eating habits contribute to a balanced diet in young children, are beneficial to the activity of their digestive organs and disease prevention, and are also conducive to the formation of good moral character and civilized behavior in young children. Children are required to eat at a fixed time and at a specific place, chew carefully and slowly; they must not be partial to food, not picky eaters, do not spread leftovers, and be prepared before meals; they must create a good environment for mutual imitation and learning, so that they can develop good habits during the meal. Develop correct eating habits and promote physical and mental health.
5. Strengthen the work quality assessment of canteen staff
Carrying out fair competition assessment activities among canteen staff is the key to solving the contradiction between children's dietary nutritional requirements and canteen work quality, and is also the key to implementing kindergarten meals. The key to scientific management. Our specific approach is to set up an assessment team, propose an assessment plan, and express the assessment indicators in the assessment plan in tabular form. The table should be as comprehensive, fair, and data-driven as possible. The form must be filled in and submitted truthfully by the teaching staff of each class. The assessment is based on the requirements of the form, and comprehensive scoring is conducted based on the color, aroma, taste, shape, quantity, etc. of the food eaten that day. This fair, open, competitive and quantitative assessment method solves the contradiction raised above. The results of implementing scientific dietary management are: children are happy, parents are reassured, childcare staff are happy, canteen staff are happy, and leaders are relieved.