Children are in the stage of growth and development, how the nutritional status will directly affect the growth of children. Kindergarten recipes are characterized by nutritional balance; nutritional balance refers to the balance of the amount of food and the balance of nutrient structure in two aspects: the balance of the amount of food that every day according to the different proportion of the arrangement of the eight categories of food; nutritional balance that every day in the diet of the content of six nutrients in the proportion of the mix to be appropriate in order to meet the needs of the young children's growth and development. To meet the requirements of these two aspects of the recipe is to ensure nutritional balance of the recipe. First, the formulation of reasonable nutritional recipes to promote the healthy growth of young children. Balanced diet is to meet the normal physiological needs of young children's bodies, scientific collocation, to achieve the purpose of reasonable nutrition. According to the physiological and psychological characteristics of young children, we have developed a balanced diet for young children half-monthly recipes, focusing on diversified varieties of patterns, to seize the color, aroma, taste, shape requirements, scientific arrangements, rational matching. To do half-monthly recipes are not the same. The amount of food in the recipes is based on the daily ration for young children as a standard, and each meal is analyzed for nutrition, basically meeting or exceeding the new recommendations of the Chinese Nutrition Society of young children's daily dietary nutrients in the supply of standards. When formulating nutritionally balanced recipes, the amount of food eaten by children should be reasonably adjusted; according to the daily requirements of various nutrients for children aged 3-6 years old, nutritional budgeting should be carried out before food and nutritional accounting should be done after food, and then, taking into account the characteristics of the seasons, the eight food groups should be selected, and foods rich in the four nutrients that are likely to be deficient due to the partiality of young children's eating habits (vitamin A, carotenoids, calcium, and riboflavin) should be arranged. We will also make sure that children are eating foods rich in the four nutrients (vitamin A, carotene, calcium, and riboflavin) that are easily deficient due to partiality. The combination of meat and vegetables, coarse and fine, sweet and salty should be reasonable, and eat less sweets and fried foods. When combining cereal and animal food, cereal should be the main food and animal food should be the secondary food. Adequate amount of various types of food containing carbohydrates must be able to provide children with 30% of the day's calories, and animal food containing protein must be more complete amino acids, so with in order to meet the children's brain and body activities on the caloric energy and growth and development of protein needs. Rational combination of coarse and fine grains, not only nutritional complementary role, more importantly, the coarse grains contain fiber coarse, can stimulate intestinal peristalsis, reduce chronic constipation, promote healthy growth of young children's bodies. Second, in-depth investigation, field observation, and constantly improve the structure of meal varieties. Cafeteria management and staff in addition to carefully prepared in accordance with the recipe for young children's meals, but also often in-depth classroom, field observation of the children's meals, and directly feel whether the children like their own food. It is important to change the pattern of food, but it is also important to see whether the children can accept it and whether they like to eat it. In this way, the cafeteria staff changed from thinking about patterns in the kitchen to changing patterns according to the actual needs of the children. The health doctor and cafeteria staff listen to the reasonable suggestions of the teachers and make timely changes. For example, once the teachers suggested that the children like to eat mung bean sprouts fried with fungus, and the nutritional combination is very reasonable, but the mung bean sprouts are too long, and the children find it difficult to eat. In addition, the kindergarten should also take the initiative to listen to parents' reasonable suggestions, hold regular seminars, send questionnaires, feedback forms, carry out "go out, please come in" and other activities, training for relevant personnel. Through the above forms, the kindergarten can not only solve the problem in time, but also received a lot of rationalization suggestions, collected dozens of children like to eat the dishes. The dietary structure should be sweet and salty, meat and vegetarian, coarse and fine. Eat milk, fish, eggs, although good nutrition, but easy to constipation; eat vegetables and fruits, both easy to hunger, but also easy to lead to malnutrition; therefore, the diet must be balanced and reasonable, can not be forced to force the child to eat, as long as the scientific attitude to pay attention to the feeding skills, to master a good quality and quantity of food will be able to provide children with adequate nutrition to protect the child's healthy growth. Third, hygiene, clean, scientific production, and constantly improve the quality of dietary varieties. Young children's immunity, resistance is weak, cooking dishes, we must put the safety and health work in the first place. To strictly enforce the "Food Sanitation Law", raw and cooked release, do not do cold dishes for young children to eat; timely disinfection, cleaning operations room, cooking utensils, young children tableware and other supplies and utensils. 1, wash. Vegetables should be washed whole, first discarded yellow leaves, rotten leaves, and then divided into pieces (petals) washing, and finally rinsed with water, which can reduce the surface microorganisms, remove parasitic eggs and pesticide residues. Raw materials in the cleaning of side dishes, do not cut and then wash, not to mention soaking in water, in order to reduce the loss of water-soluble nutrients. 2, cut. According to the characteristics of young children's digestive function has not yet developed soundly, dish production when the raw materials should be cut fine, crushed, but this is easy to cause the nutrients of raw materials and air contact opportunities and contact surface increases, resulting in the loss of nutrients oxidation, so the specific operation should try to do now cut now cooking, in order to reduce the loss of nutrients. 3, with. Both should pay attention to the quality of matching, with color, aroma, taste, shape; also pay attention to matching nutrition, pay attention to meat and vegetables, coarse and fine matching. Such as roast meat can be added potatoes, carrots, tofu foam, vegetables, green cabbage heart, cabbage sprouts; roast fish can be added tofu, vermicelli, vermicelli; roast chicken with chestnuts, bean sprouts, etc., these are the use of protein complementary role. 4, hot. In order to meet the attributes of the dish, some raw materials often need to be scalded. Vegetables in boiling water turned over on the fish, both to maintain the bright color, but does not affect the taste of the crisp. Some people advocate spinach should not be scalded, but do not know spinach in boiling water after scalding, although the loss of some vitamins, but can also remove more oxalic acid, conducive to calcium absorption in the body. 5, cooking. Reduce the loss of nutrients in the cooking principle is the rapid frying of the fire, that is, often referred to as the fire and oil. According to some experimental reports, the use of high-fire frying methods, leafy vegetables of vitamin C preservation rate of 60-70% on average, while the degree of preservation of carrots can reach 76-96%. Such as vegetables in the tomatoes, peeled and cut into pieces, fried in oil for 3-4 minutes, the loss of vitamin B1, B2, respectively, 13%, 21%, and cut into pieces with fire stew, the loss of 65%, 41%, respectively. Stir fry heating time should not be too long, so as not to water-soluble proteins will gradually coagulate, the longer the heating time, the harder the coagulation, which will affect the taste and utilization of nutrients. 6, seasoning. Cooking should pay attention to salt should not be too early, too early will make the osmotic pressure increases, so that the water-soluble nutrients suffered oxidation or loss. Cooking beans, roast meat with salt too early, so that the raw material in the protein coagulation too early, not easy to absorb water and expansion and broken; used to make the raw material for the soup with salt too early, can be due to protein coagulation too early and can not be dissolved in the soup, affecting the concentration of the broth. MSG flavoring is also very delicate, MSG is difficult to dissolve at room temperature, in 70-90% of the highest degree of solution, so the dishes will be the best when put into the pot. Fourth, close cooperation, standardized management, and constantly improve the effectiveness of the children's meals. In the dietary work, the teachers and nursery staff strive to create a dining environment for young children, clear dining routine for young children, strictly in accordance with the requirements of the implementation: do not destroy, do not say, do not rush. We know how much each child eats, how fast he/she eats, and his/her physical condition, and in response to the actual situation we know, we provide individual education and help to take care of individual children with special needs. First of all, creating a relaxed eating environment will help to improve the appetite. In the meal activities, children can freely choose their seats, choose and their good friends together *** for lunch; teachers only when children ask for help, to take the necessary measures. Teachers give children more time to eat, and do not deal with discipline issues such as "eat quickly" or "keep the table clean" during meal activities. The kindergarten is a link between the family and society, and should not be different from the family. Keeping the children in a relaxed and happy mood during meals will stimulate the secretion of the digestive glands and increase their appetites. At the same time, experiencing the joy of living in a group is conducive to children's positive adaptation to society. Observation, I have seen a child sick can not eat, in the meal time to read alone, the teacher how to persuade do not eat, and the teacher went over, gently comfort him, persuade him a few times, let him sit at the table, he took a small chair to sit with him, accompanied by him to talk, half an hour later, the children to eat the meal is finished, happily with other children to play together. Children should not be forced to eat, without strict discipline, but through the emotional state of adjustment, to promote the increase in appetite. Secondly, we can create an opportunity for children to serve themselves. Kindergarten teachers work very hard, they have to go to the cafeteria to get food, tidy up the table, give the children food, always pay attention to how much the children ate, whether they need to add, feed the slow eaters or children with poor eating ability; after eating, they also have to clean up and organize the children's bedtime. In fact, children begin to seek full independence from adult supervision around the age of three. They are willing to do their own work, and it is common to hear children say, "I'll do it myself." If children have the desire to serve themselves, they should be allowed to learn to do things on their own with the help of adults, such as putting away utensils, picking up their own food, encouraging each other, not wasting food, and not being picky about what they eat. It is important for children to develop the good habit of doing things by themselves and not relying on adults. Teachers tend to emphasize "protection" and provide children with meticulous care, while neglecting "nurturing" - educating children to be independent and self-confident. Too much protection deprives children of their right to active exploration, which leads to failure in the development of children's autonomy. In addition, it is important to create a place where children can socialize with their peers and interact positively with teachers and children. In a democratic, relaxed and open style of teaching, children are free to choose their partners, speak freely, and share their ideas with the teacher from time to time, which is conducive to the formation of a harmonious classroom. This will benefit the children in many ways. At the same time, we create a good environment to stimulate the children's interest in various foods by stimulating their senses and providing them with wall decorations such as "I'm Friends with Vegetables" and various pictures to stimulate their interest in various foods in an anthropomorphic form and through self-explanatory activities. In addition, we have opened a nature corner in the kindergarten, planted some corresponding vegetables, and provided corresponding materials with the content of "what to eat these vegetables", so that the children can observe, manipulate, and communicate with each other, which enriches their knowledge and improves their knowledge and understanding of various things. Children in a good educational atmosphere, through colorful practical activities, promote the development of observation, thinking, especially on a variety of things have a further understanding. The scientific management of kindergarten meals may not seem complicated and profound, but it is not so easy to do. This requires not only a management team with rich nutritional knowledge, strong planning ability and management ability, but also a cooking team with high skill and love for the cause of kindergarten education. To this end, to strengthen the professional and technical training of kindergarten personnel, improve the operational level of management personnel, is to improve the scientific management of early childhood dietary level of the key, which is the majority of kindergarten work is the most urgent task.