Children's nutrition knowledge and recipe system 1. Let the kindergarten bring recipes and nutrition in a week.
Kindergarten-based diet is a scientific formula, which can meet the needs of young children for energy and various nutrients and make a balanced diet every week.
1. Recipes are required to be changed every Monday, with at least one new variety every week. Try not to repeat the use of meat and vegetables in a week's diet, try to change the staple food, and arrange at least two miscellaneous grains every week. Meat, cereals, beans, etc. All kinds of fruits and vegetables are supplied in rotation, which is not only nutritious, but also suitable for children's physiological needs, which improves children's interest in eating and makes the nutrition in food better absorbed and utilized.
2. Arrange two meals a day, add milk and lunch break, and properly distribute the food throughout the day to the two meals to ensure enough calories, protein and carbohydrates for breakfast to meet the needs of children's study and activities in the morning; For lunch, there are foods containing protein, fat and carbohydrates.
3. Energy distribution throughout the day: breakfast accounts for 30%~35%, Chinese food accounts for 45%, and dim sum accounts for 15%~20%. Eat vegetarian food for three meals, and arrange cereal and milk beans for breakfast. Chinese food is a model of two dishes and one soup. Orange-green vegetables account for more than half of the daily vegetable quantity, and algae foods such as kelp, laver and auricularia auricula are regularly arranged every week. Reasonable collocation of animal food. Arrange a small amount of pig liver and pig blood regularly every week. The daily safe displacement of eggs is about 50g. Beans weigh about 25g every day. Use fresh beans and bean products in turn.
4. When making and making recipes, we should pay attention to the color, fragrance, taste and appearance of food, and give full consideration to children's digestive function and ability to accept food, adapt to children's digestive ability and eating psychology, and avoid foods that are too sour, salty and greasy. In the process of cooking, it is necessary to reduce the loss of nutrients as much as possible, and use more cooking methods such as steaming, stewing and high-temperature frying, and less frying, so that children can get as much nutrition as possible from quantitative food.
5. One-day recipe, stir-fried green beans with corn, stir-fried carrots with kelp and sliced mushrooms. The appearance colors are red, yellow, green and black, which is very beautiful. Shredded kelp is short and small, shredded carrot is thin and even, and sliced mushroom is thin and soft, which is convenient for children to eat and ensures the food intake of each meal.
2. How do you make a large number of recipes in kindergarten?
The following principles should be followed in formulating kindergarten recipes: 1. The principle of adequate nutrition; 2. The principle of scientific and balanced diet; 3. The principle of rational distribution of meals; 4. The principle of considering children's physical and mental characteristics.
First, the quality requirements of children's diet
Children's food intake is stable and balanced. The recommended standard per person per day is:
1, children's heat energy should reach more than 90% of the average supply at two meals, more than 80% at three meals and more than 80% at two meals.
2. protein heating accounts for 12% 15%, fat heating accounts for 25%30%, and carbohydrate heating accounts for 50%60%.
3. White matter comes from animals and 50% beans in protein.
(2) Change recipes every 12 weeks. Requirements for recipes: 1. Make recipes according to food expenses and market supply, and ensure that the samples will not be repeated within one week.
2, according to the complementary role of protein, make more use of legumes.
3. Breakfast is mainly based on staple food, supplemented by high-quality protein. There should be dishes for lunch and dinner, and seasonal vegetables should be used more. Try to eat a certain amount of dark green or orange vegetables every day.
4. Energy distribution per meal: breakfast 25%, lunch 35%, noon 10%, dinner 30%.
5. 1, 1-2, 3-6 years old children should do different diets.
Second, the preparation method of kindergarten recipe ration
1, arrange food reasonably and have a balanced diet.
According to China Residents' Guide to Balanced Diet, foods are divided into five categories: cereals, animals, beans and products, vegetables and fruits, and pure energy foods. Each person chooses 2-4 kinds of food from each category every day and mixes them with vegetarian food to form a reasonable diet. According to the Recommended Intake Table of Children's Daily Dietary Nutrients recommended by China Nutrition Society in 2000, and the Daily Reference Food Amount for Children and the Food Composition Table in Maternal and Child Nutrition, the meals should be provided reasonably. To ensure the distribution of food sources of calories in the diet: 50%~70% of cereal potatoes and more than 20% of beans. High-quality protein accounts for more than 50% of protein's total. Colored vegetables account for more than 50% of the daily vegetable supply. The distribution of caloric nutrients in diet: protein 10%~ 15%, fat 25%~30%, carbohydrate 50%~60%. The recommended intake of various foods is an average and proportion, and the recipes should include all kinds of foods in the table, and the amount and proportion of all kinds of foods should be consistent.
2, similar swap, deployment of colorful meals.
Try not to reuse vegetarian food for a week in the recipe, try to change the staple food, and arrange at least two miscellaneous grains every week. When food changes, varieties and cooking methods can change. For example, meat for meat (beef for pork, pork for chicken, etc. ), cereal for cereal (rice noodles for noodles, miscellaneous grains for miscellaneous grains), tofu for dry incense, etc. All kinds of fruits and vegetables are served in turn. This is not only nutritious, but also suitable for children's physiological needs, which improves children's interest in eating and makes the nutrition in food better absorbed and utilized.
3. Reasonable distribution of food per meal.
Because children's liver stores less glycogen, less carbohydrates in the body, and they are lively and active, they are prone to hunger. In addition to arranging three meals a day, our garden has also increased recess, noon and postponement, and rationally distributed the whole day's food intake among the three meals. Breakfast should have enough calories and intake of protein and carbohydrates to meet the needs of children's study and activities in the morning; There are foods containing protein, fat and carbohydrates for lunch; Dinner is light, arrange some digestible cereals, vegetables and fruits, and add milk later. The proportion of energy distribution in the whole day is: breakfast accounts for 20%~25%, Chinese food accounts for 35%, dinner accounts for 30%, and snacks account for 10%~ 15%. Day-care children have two meals at two o'clock in the park according to 70% of the all-day supply standard.
3. Children's nutrition and diet scheme and recipe design
Children usually have a glass of milk, an egg and a bun for breakfast. Of course, sometimes juice or porridge can be used instead of milk, or biscuits and steamed bread can be used instead of bread.
Chinese food: 50 grams of soft rice stewed with rapeseed and tofu.
Noon: 50 grams of yam, barley and tofu.
Dinner: 50 grams of pork and spinach stuffed with jiaozi.
Egg soft cakes are made by mixing flour and eggs into batter, adding a little oil when the pot is hot, pouring the batter into it and spreading it into pancakes until it is slightly yellow. This kind of cake is soft, delicious and nutritious. oil
Vegetables and spinach are rich in iron. Eating with tofu, pork and other foods containing more protein is beneficial to the absorption of iron.
Yam and barley porridge has the function of harmonizing stomach and strengthening spleen, and regular consumption can promote children's appetite and digestion and absorption.
4. Kindergarten nutritious meal recipes and practices.
The recipes for children's nutritious meals include Babaolian soup, purple sweet potato coix seed nutrition porridge, honey bean yogurt, mushroom yolk paste, yogurt sweet potato paste, minced Chinese cabbage rolls, steamed pear juice balls and delicious pumpkin pie.
First of all, Babao lotus seed soup
Ingredients: lotus seeds, red beans, black beans, peanuts, rice, white kidney beans, red kidney beans, raisins and rock sugar.
Exercise:
1, all materials except raisins were washed and soaked for more than 4 hours.
2. Pour the soaked ingredients into the pot and cook until the ingredients bloom. Pour in the washed raisins and stir-fry for 5 minutes. You can adjust the rock sugar according to your personal taste and turn off the fire.
Second, purple sweet potato coix seed nutrition porridge
Ingredients: Coix seed, lotus seed, purple potato, rice.
Exercise:
1. The night before yesterday, the coix seed was soaked in water for one night. You can also soak some lotus seeds by the way, which is also delicious.
2. Dice the purple potato, cook it with the coix seed and lotus seed soaked the night before, and then add rice.
Third, honey bean yogurt
Ingredients: red beans, yogurt, sugar.
Exercise:
1. Red beans are soaked in clear water for 4 hours.
2. Add water without beans. After the fire boils, change the water and continue to boil. Then continue to simmer for about 30 minutes.
3. Add sugar and stir, and continue to stew until the dried beans bloom. Cool and eat with yogurt.
Four. Cream matsutake
Raw materials: eggs, Tricholoma
Exercise:
1, the egg is ripe; Wash and cook the mushrooms.
2. Peel off the egg white and crush the yolk into pieces; Chop the cooked mushrooms.
3. Add the egg yolk to the mushroom puree and stir well.
5. Yogurt mashed potatoes
Raw materials: sweet potato, yogurt
Exercise:
1, the sweet potato is washed, peeled and cut into small pieces, steamed in a pot and mashed into sweet potato paste.
2. Pour yogurt on mashed potatoes.
Six, Chinese cabbage minced meat roll
Ingredients: Chinese cabbage, meat stuffing, egg white, cooking wine, starch, salt and soy sauce.
Practice: A Complete Book of Food World Recipes
1, adding cooking wine, starch and egg white into minced meat, and stirring evenly; Add a little salt and oil to the cooked cabbage 15 seconds, take it out and drain it for later use.
2. Take a piece of cabbage, roll it with minced meat, put it on a plate and steam it in a steamer for about 8 minutes.
3. Pour the soup when steaming vegetables into the wok, pour in soy sauce and half a bowl of water starch, and pour it on the cabbage rolls.
Seven, steamed pear juice meatballs
Ingredients: pear, pork stuffing, carrot, Jiang Mo, cooking wine, soy sauce, starch, sugar and salt.
Exercise:
1, pears and carrots are washed, peeled and diced, pork is chopped into minced meat, put into a container, and cooking wine, starch, soy sauce, sugar and salt are added and stirred.
2. Take a proper amount of meat stuffing and knead it into meatballs, and steam it on a plate for about 10 minutes.
Eight, delicious pumpkin pie
Ingredients: pumpkin, glutinous rice flour, red beans, bread crumbs, sugar.
Exercise:
1. Peel the pumpkin, remove the seeds, cut into thin slices, and cook in the microwave for 5 minutes.
2. After the cooked pumpkin is cooled, add glutinous rice flour bit by bit according to the ratio of 1: 1 to make pumpkin dough.
3. Roll the dough into strips, divide it into several small doses, take one dose and press it into cakes by hand. When the red beans are cooked, add sugar and stir them into mud, and then fry them into bean paste. Dig a spoonful of bean paste and put it on the bread to make jiaozi, and then press it into small cakes.
4. Put the prepared pumpkin pie blank into the bread crumbs to make it stick with the bread crumbs; Heat the right amount of oil in the pot and fry it on low heat until both sides are golden.
Nine, shredded chicken and green vegetable noodle soup
Raw materials: chaotic skin, small vegetables, chicken breast, salt, cooking wine.
Exercise:
1, the wonton skin is changed into small pieces with a knife; Wash vegetables and cut into small pieces; Chicken breast cooked with cooking wine. Let it cool and tear it into shredded chicken.
2, the right amount of water in the pot to boil, add noodles. Boil again, add salt and stir evenly; Add vegetables and shredded chicken in turn, push them away with a spoon and cook until the vegetables are soft.
Ten, winter melon Flammulina velutipes soup
Ingredients: 200g of wax gourd, 80g of Flammulina velutipes, Le Jia thick soup (chicken soup flavor) 1 piece, 750ml of water.
Exercise:
1, peel and slice wax gourd, and wash Flammulina velutipes.
2. Put three bowls of water (750 ml) in the pot, add the thick soup with the flavor of old hen soup, add wax gourd and Flammulina velutipes, and cook for about 15 minutes.
5. Common sense of making nutritious dishes What problems should kindergartens pay attention to when making nutritious dishes?
Principles for the four seasons of kindergarten recipes: all kinds of foods listed in the four seasons have the same function, and the climate change and the growth and development activities of children are also different. The arrangement of children's nutrition recipes in the four seasons is also different: spring recipes in kindergartens: spring is beautiful, everything is revived, and the sun is shining. The children switched from indoor activities to outdoor activities. Vitamin D comes from food, and the other part is transformed from skin by sunlight, which is beneficial to calcium and phosphorus absorption and promotes children's bone growth. Children need more calcium. The spectral arrangement requires foods rich in calcium, such as meat, bone, soybean soup, seaweed and shrimp skin soup, kelp, milk and so on. Moreover, children are prone to stomatitis, angular stomatitis, glossitis, skin diseases, etc. in spring, all of which are caused by unbalanced nutrition caused by eating less fresh vegetables. Therefore, we must eat more fresh vegetables, such as spinach, lettuce, shepherd's purse, peas, kidney beans, rape, yam and so on. In spring. In addition, spring is coming, and eating dates is good for strengthening the spleen and stomach. Kindergarten summer recipes: During the active period of human metabolism in summer, due to the hot weather, sweating, long days, short nights and short sleep time, the energy consumption in the body is relatively increased and the blood circulation is accelerated. To timely supplement water, inorganic salts, protein, vitamins. Children with poor appetite must pay attention to bright colors, various forms and rich varieties. Talk about avoiding being too greasy and using color, fragrance, taste and shape. * Children's appetite should also pay attention to eating foods that clear away heat and toxic materials, relieve summer heat and promote diuresis, such as watermelon, bitter gourd, cucumber, wax gourd, tomato, lily, loofah, mung bean, rice kernels, lettuce and bean sprouts. Kindergarten autumn recipes: children with dry weather are prone to dry mouth and throat, chapped lips, dry nasal cavity, nosebleeds, dry stool and dry skin, which affect their healthy growth. It is necessary to pay attention to reasonable diet conditioning and prevention, and eat more foods that nourish yin and moisten the lungs. Arrange porridge such as yam, duck eggs, eggs, apples, pears, grapes, mang, hawthorn and sesame seeds for breakfast. It is more conducive to the production of body fluid and the prevention of dryness and heat, and is extremely beneficial to children. Kindergarten winter recipes: in cold winter, children's activities are relatively reduced, and human physiological activities need more calories. Children are prone to hunger and need to get calories from food to supplement them. Therefore, children should add some high calories to their diet and pay attention to eating rice and flour, as well as meat and vegetables. Coarse grains and miscellaneous grains should be accompanied by foods rich in vitamin C, and dark green vegetables and watercress should be made to be loved by children. In addition, children should be arranged to eat mutton, goose, duck, sweet potato, red dates, red beans, chestnuts, walnuts, radishes, etc. to improve their immunity and enhance their body's ability to resist colds.
6. How do kindergartens make adequate recipes?
If you make a reasonable diet.
Recipes are the basis of cooking. Kindergarten cooking, to ensure that children's nutrient intake meets the requirements, there can be no leftovers. Therefore, on the basis of fancy recipes, we should make a quantitative recipe.
1, making fancy recipes. According to the market supply, change the recipe 1 time every two weeks, and adjust the pattern appropriately.
Recipe requirements:
Make recipes according to the market supply.
Pay attention to the complementary role of protein and make full use of bean products.
Pay attention to the combination of dry and wet food, vegetarian food and coarse and refined food, eat less sweets and fried food, and control salt;
Breakfast: The main food is protein. Lunch and dinner should have vegetables, lunch should be vegetarian, and seasonal vegetables should be used more. Ensure a certain amount of green and orange vegetables;
Recipes should meet the needs of children's age characteristics (variety, size, color, fragrance and taste)
2. Make recipes with quantity.
On the basis of model recipes, the weekly consumption of various foods in the meal plan is fully reflected in the recipes, and the consumption of various food raw materials per meal or per person per day is determined.
Formulating and matching recipes is a complicated matter, which needs to be completed by consulting a large number of food nutrient composition tables and calculations. However, you can also do this work through software. It is recommended that the infant nutrition and health care system developed by Beijing Dean Century Science and Technology Software Company is a very good food management software. The software provides a large number of food nutrition composition tables, and the DRIS value of recipes made by the software can also be calculated, which solves many problems that need manual calculation and saves working time.
7. Children's nutrition recipes
Children's Three Nutrition Recipe This dish is rich and comprehensive in nutrition, and infants can get comprehensive and reasonable nutrition when eating it, which is beneficial to the growth and development of various organs of infants.
Suitable for infants over 8 months old. Ingredients: egg 1 piece, dried laver 3g, tomato sauce 12g (or fresh tomato), spinach powder 12g, a little sesame oil, water starch and salt.
Output: 1. Beat the eggs into a bowl, add salt and100g warm water and mix well. 2, add water to the pot, put it on a strong fire to boil, put the egg bowl in a drawer and steam it on steel for 15 minutes to make tofu brain.
3. Put 250g of clean water into the pot. After the water is boiled, add dried seaweed, spinach, tomato sauce and a little salt. When the vegetables are cooked, thicken them with water starch and drizzle with sesame oil. Serve. Pour the vegetable juice on the custard when eating.
4, pay attention to the egg liquid to add cold water or warm water, can not add cold water; Thickeners should not be too thick. Egg roll 1. Raw materials and quantity: five yuan for lean meat, five yuan for eggs, five yuan for potatoes, one or two white radishes, one yuan for carrots, one yuan for leeks, two yuan for onions, two yuan for raw flour and one yuan for oil.
2. Nutritional components: protein 10.3g, fat 15.355g, carbohydrate 17. 12g, calories 253.5kcal, calcium 56.78mg, phosphorus 153.6mg, and iron. Third, the production method: 1. First, cook the potatoes, peel and mash them, then chop the lean meat, add chopped green onion, raw flour, seasoning powder and salt and mix well.
2. After the eggs are shelled and mixed well, fry them into thin egg skins in a wok (add a little oil when frying, so as to better maintain the color of the eggs) and pick them up for use. 3. Lay the egg skin flat, with the side attached to the pan facing upward, spread the mixed minced meat, roll it up, steam it, then cut into pieces and thicken it.
4. Shred carrots, white radishes and leeks, stir-fry them over high fire, then spread them on a plate and put the cut egg rolls on them. Rabbits eat radishes. 1. Raw materials and quantity: seven yuan for lean meat, four yuan for fish, one yuan for rice flour, one yuan for yuba, two for spinach, one yuan for white radish and one yuan for carrot.
2. Nutritional components: protein 16.645g, fat 14.845g, carbohydrate1.48g, calorie 304.25kcal, calcium 136.765mg, phosphorus/kloc. Carotene 3. 168 mg, B 1(0.0 14 mg, B 2(0.785) mg, B 3( 1. 108) mg, C 26.9 mg. Third, the method (prepare a clean cloth with oil and a stainless steel knife. )
: 1. Chop the lean meat first, put it in a bowl, and add chopped green onion, corn flour, oil, salt, etc. After stirring evenly, it can be filled. 2. Pour 100 boiling water into the rice flour to make the kneaded flour nine mature, and use it as rabbit skin (it is advisable not to stick your hands when kneading). Cut the flour and knead it round, knead the prepared knife with a tarpaulin, press it slightly on the flour particles, press it into a round block to make the skin, put the mixed meat stuffing in the middle of the skin, fold it in half with a cat, fold it into a fan shape, and flatten the front tip with your thumb.
3. After the wok is boiled, put the rabbit on it and steam it for ten minutes. 4. Cook the soaked yuba and spinach together, put the fish slices on the plate for a while, put the steamed rabbit on the plate, and put the sour radish and shredded carrot in front of the rabbit.
Children's nutritious breakfast recipes (II)-Experts' suggestions on children's breakfast recipes: Monday: milk, steamed bread, soybean milk, steamed eggs and lettuce strips; Tuesday: soybean milk, sesame seed cake, boiled peanuts, beef sauce and rice porridge; Wednesday: milk, bread, shredded tofu, shredded carrots, boiled eggs; Thursday: Soymilk, paper, shredded kelp and cabbage, salted duck eggs. Soymilk Saturday: Soymilk, cake, bean sprouts mixed with vermicelli Sunday: milk, egg pancakes, cold sea cabbage, rice porridge children's breakfast recipe 1: shrimp egg dumplings, spinach tofu soup raw materials: 20g shrimp, eggs 1 piece, 25g spinach, 50g tofu, 5g lean pork stuffing, garlic sprouts, starch, ginger, onion (.
Add vegetable oil to the pot, pour in a tablespoon of egg paste, and spread it into an omelet with slow fire. 4 Add a small amount of vegetable oil to the shrimp stuffing simmered the night before, wrap them in the spread egg rolls, and steam them in a steamer for 8 minutes.
Production method (spinach tofu soup): Tofu is washed and diced, and put into boiling water. 1 min later, put the washed spinach into the pot, turn off the fire at the same time, and order a little salt and sesame oil.
Note: Tofu has a history of more than 2,000 years in China. Every 100g of tofu contains protein 15. 1g, calcium 286mg, phosphorus 156mg, iron 7.2mg, vitamin B 1, vitamin B2 and other essential nutrients. Moreover, the baby is easy to digest and is a good choice for the baby to accompany the meal.
Children's breakfast recipe 2: Chicken and vegetable porridge and boiled quail eggs Raw materials: broken chicken breast 50g, japonica rice 15g, green leafy vegetables 15g and quail eggs (chicken and vegetable porridge): boiled quail eggs for later use. Chop the chicken breast into minced meat, add a small amount of vegetable oil to the pot, stir-fry the chicken paste after the oil is boiled, and cook it in japonica rice porridge.
3 add a small amount of refined salt, etc. Before cooking, finally sprinkle with vegetables, and you can cook. Children's breakfast recipes (4) Recipe 3: tomato beef soup, half a marinated egg, vegetable meat roll raw materials: tomato 50g, beef stuffing 50g, proper amount of starch, and a little coriander leaves; Flour 100g, Chinese cabbage 25g, carrot 15g, lean pork stuffing 15g, onion and ginger (tomato beef soup): put vegetable oil into a preheated wok and heat the oil.
Children's breakfast recipe 3: milk egg drop, fish balls and bean paste buns Ingredients: fresh milk 250g, raw eggs 1 piece, carp meat 150g, sugar 8g, starch part production method (milk egg drop): Fresh milk is poured into a pot and boiled.