1. Develop a scientific, reasonable and balanced meal plan, and scientifically formulate recipes with portions.

Based on the nutrient supply standards recommended by the Chinese Nutrition Society, we have developed nutritionally balanced and nutrient-rich recipes suitable for our kindergarten, and established a "Weekly Recipe" column to announce the day's meals to caregivers, parents, and children every week, with the purpose of promoting nutritional knowledge.

, let parents and caregivers understand the importance of dietary nutritional structure and dietary nutritional balance to the growth and development of children, so as to achieve support and cooperation in dietary nutrition work.

Children's nutrition must be reasonable and their meals must be planned. Reasonable nutrition is the main goal of creating a healthy dietary environment and is a necessary condition for promoting children's growth and development and material and energy metabolism.

Only with reasonable nutrition can it have good effects on the brain, intelligence, physique, psychology and behavior.

Proper nutrition for young children means that the diet contains all the nutrients and calories needed by the body. The food ingested meets the physical and mental needs of the child, is easy to digest, stimulates appetite, and does not contain substances harmful to the body. The child can eat on time and regularly.

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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, it is required to reasonably mix various foods so that foods with different nutritional characteristics occupy an appropriate proportion in the diet, thereby ensuring a balance between the nutritional needs of young children and dietary supply, a balance of various nutrients and calories, a balance of various amino acids and

A balance of various types of food.

Preparing a meal plan is an important measure to adjust the meal environment and ensure reasonable nutrition for children. It is also an important part of kindergarten meal preparation and management.

The specific work of preparing a meal plan is to prepare recipes for the day and week, and publish the names and cooking methods of the main foods for three meals a day.

The preparation of recipes should be based on children's age characteristics, health status, activities and supply standards, refer to kindergarten meal charging standards and market supply conditions, scientifically prepare various foods and nutrients, pay attention to the complementarity of staple foods and non-staple foods, animal foods and plant foods

Complementary foods.

The meal plan also includes the establishment of a scientific meal system. Children's meals should be regularly rationed, and the number and intervals of daily meals should be stipulated accordingly.

The meal system is arranged according to the gastric emptying time, gastrointestinal function characteristics and life schedule of children of different ages. It can be prescribed as three meals with two o'clock or three meals with one o'clock.

The general requirements are to eat enough in the morning, a good lunch, and an appropriate amount in the evening.

The daily caloric supply for full-time children is not less than 90% of the standard supply, the full-day caloric supply for day care children is not less than 80% of the standard, and the animal protein is not less than 1/3 of the full-day protein supply, such as adding beans

Protein should preferably exceed 50% of the total daily protein supply to meet the growth and development needs of young children.

Scientific and reasonable formulation of children's diet is the foundation for ensuring the healthy growth of children.

We realize that formulating recipes is an important measure for scientifically raising young children. It is related to the physical health of children. According to the actual work of our kindergarten, our kindergarten has established a recipe formulation group with parents’ participation to participate in the formulation of children’s recipes and set up a partnership committee: every

A partnership committee meeting is held every month, with leaders personally participating, parent representatives, medical staff, administrators, financial teachers, etc., to summarize the work, listen to opinions from all sides, continuously improve the quality of meals, check the nutrition of each age group, and make timely adjustments

Meals for young children further achieve a reasonable meal mix to ensure the nutrients required by each age group.

For food work, we must use special funds for food, plan carefully, plan expenses, and publish accounts to parents every month to solicit opinions.

Nutritionists regularly calculate the actual supply of various nutrients in daily meals to formulate recipes suitable for young children, draw conclusions, and make meals suitable for young children.

Develop scientific dietary choices that are nutritious and suitable for young children, for example: spinach, we whipped spinach juice into "Spinach Steamed Buns", carrot juice and sugar into "Vegetable Steamed Buns", diversified rice, such as "Pineapple Rice"

", "Two-color rice", etc., the variety of changes enhances children's interest in eating.

Green leafy vegetables are better than light-colored or root vegetables, fresh beans are better than melons and tomatoes, and offal (liver, etc.) are better than ordinary meat. Food choices are diversified so that various nutrients can play a complementary role. Do not eat too much oil,

For dry, hard and irritating foods, the recipes should be changed once a week. Don’t repeat the same thing every week and follow it carefully.

In order to better promote the improvement of the quality of children's meals, we hold a food festival on the eve of Children's Day every year. The purpose is to show the characteristics of our kindergarten's meals, and work together with families to discover delicious food suitable for children, and jointly promote the quality of meals.

Improvement, so that children can grow up healthily and happily. During the Food Festival held by our school during the May Day holiday this year, the home provided more than 100 kinds of dishes. Both the color and quality have been greatly improved compared to previous years. We found a variety of suitable dishes.

Children's delicacies, such as the big lapi that our kindergarten children like to eat, and the lily fresh fruit porridge that our kindergarten children like to drink, are newly added delicacies based on the opinions of parents.

2. Proper food preparation and cooking based on the dietary psychological characteristics of young children is an important part of creating a healthy dietary environment.

Children aged 4 to 6 are more and more fond of eating a variety of meals as they grow older. They can gradually adapt to the combination of dry and thin foods. They like a variety of pasta and various side dishes. When they hear about their favorite food, they will rush to tell their friends about it.

They like meals with good color, flavor and appearance, and foods with fillings, but do not like vegetables that are too long, slippery seaweed, mushy liver, and soups that are too dark in color.