(1) According to the basic requirements of the Daily Recommended Dietary Supply Table for Students in China, the contents of various nutrients in the general breakfast recipes should account for about 30% of the daily supply. However, according to students' physiological activities and learning needs, the design amount of nutrients that may be insufficient in lunch and dinner, such as energy and vitamin B 1, can be increased to 35%.

(2) According to the basic principles of grain collocation, coarse and fine collocation, vegetarian collocation and diversified collocation, design each nutritious breakfast recipe to meet the requirements of reasonable nutrition and balanced diet as much as possible.

(3) Each nutritious breakfast recipe should consist of three parts: meat, milk, eggs, pasta and vegetables, and a melon and fruit should be added to supplement vitamins after meals.

(4) The cooking requirements of each nutritious breakfast recipe design should make it not only conducive to the digestion and absorption of each growing student, but also suitable for students' appetite and taste.

(5) The design of each nutritious breakfast recipe should also take into account the simplicity and easy to make, and ordinary housewives can make it in a short time.