1, control calorie intake:
According to the individual's physical condition and activity level, control calorie intake to avoid excessive or insufficient intake. Moderate exercise: maintain moderate exercise, enhance the body's metabolism and immunity, and promote good health. Maintain good living habits: Keeping enough sleep, reducing stress and avoiding bad living habits such as smoking and drinking will help to maintain good health.
Maintain a balanced diet, take in enough nutrients such as protein, fat, carbohydrates, vitamins and minerals, and maintain normal physiological functions of the body. Dining room dishes should be balanced in nutrition and provide enough protein, carbohydrate, fat, vitamins and minerals to meet the dietary needs of different groups of people.
2. Regular physical examination:
Regular physical examination, to understand their physical condition, timely detection and treatment of potential health problems. Nutrition and health are important factors to keep healthy. Through reasonable diet and nutrition intake, good living habits and regular physical examination, diseases can be prevented and the quality of life can be improved.
3. Food safety:
Food safety is the primary requirement for building a nutritious and healthy canteen. Canteen must strictly abide by food safety laws and regulations, ensure the fresh, hygienic and reliable quality of ingredients, and put an end to food safety accidents such as food poisoning. The canteen should provide a variety of dishes, including dishes with different tastes and different cooking methods, to meet the taste needs of different groups of people.
4. Environmental sanitation:
The hygiene of the canteen has a direct impact on the safety and taste of food. Therefore, the canteen should be kept clean and hygienic, and disinfected regularly to prevent the growth of bacteria. The service quality of the canteen directly affects the dining experience. The canteen should provide efficient, warm and thoughtful services to improve the satisfaction of dining.