1. Pay attention to the arrangement of patterns. When making recipes, according to the physiological characteristics of young children, make use of the diversity of food types to fully combine the five categories of food-cereals, animal food (eggs, milk, meat, etc.), soybeans and products, vegetables and fruits, and pure heat food and arrange them reasonably in each meal.

2. Make recipes according to the principles of dry and wet collocation, vegetarian collocation, thick and thin collocation, salty and sweet collocation, and animal protein and plant protein collocation, and put an end to the collocation between taboo dishes.

3. Eat less sweets and fried foods, mainly cereals, supplemented by animal foods. Do not use additive foods other than yeast, and do not buy cooked food. It is not allowed to purchase green beans, nitrite, day lily, potatoes, wild mushrooms of unknown origin, etc.

4. Adjust children's diet according to the season and try to eat seasonal vegetables.

5. Cooks make meals in strict accordance with the procedures of washing, cutting, making and catering, pay attention to scientific cooking, pay attention to the preservation of nutrients, and especially prevent the loss of vitamins.

6. The food supplied to children every day should be cooked raw and reserved for future reference. The reserved samples must be kept in cold storage for more than 48 hours, and the reserved sample amount of each variety should not be less than 100g.