Dietary collocation of primary school students: Children aged 7- 12 are in the stage of rapid development, especially in the later period of primary school, which requires higher nutrition. Classroom education requires concentration, which is more than mental work before entering school, while game activities tend to decrease. Therefore, the following points should be paid attention to in this period: (1) Diets should be diversified, and the amount should be sufficient and balanced. According to the season and market supply situation, the main and non-staple foods should be matched in thickness, vegetarian and dry and wet, and more milk and bean products should be supplied to ensure adequate supply of calcium. (2) Arrange meals properly, and add a snack in addition to three meals. The energy distribution of three meals can be 20%-25% for breakfast, 35% for lunch, 0/0%-15% for snacks and 30% for dinner. Breakfast must be rich and high quality, and you should eat well as well. If the nutrition supply for breakfast is insufficient, primary school students often feel hungry after the second class, which affects their attention in class. Generally, a certain amount of meat food (50-1 00g) should be provided, such as 1 egg, 1 bottle of milk or soybean milk, floss, ham, sauce meat, etc., and snacks can be added1time between classes to supply sufficient nutrients and energy, which is beneficial to mental work. Lunch should also be given full attention. If schools or families can provide children with good quality lunch, it will greatly improve their physical fitness. Dinner is usually eaten at home, and dual-employee families often have the most abundant dinner. However, from a nutritional point of view, dinner should not be too greasy and overeating, otherwise it will affect sleep and rest, and it is best not to eat after dinner. (3) Cultivate good eating habits and pay attention to food hygiene. Wash your hands before and after eating, and wash melons and fruits with detergent and clear water before eating. Develop a good habit of not being partial to food, not picky about food and not eating snacks.