Cherish the Chinese food on the plate and help health.
Carry out the spirit of the important instructions to stop food waste, carry forward the traditional virtues of thrift, publicize the importance of a reasonable and healthy diet, and advocate students to develop good habits of cherishing food, putting an end to waste, balancing nutrition and exercising scientifically.
Basic Requirements of Student Nutrition Day in China
1, breakfast design
According to the basic requirements of the Daily Recommended Dietary Supply Table for Students in China, the contents of various nutrients in general breakfast recipes should account for about 30% of the daily supply.
According to the basic principle of "matching grains, matching thickness, matching meat and vegetables, and matching in various ways", more than 25 kinds of food are served all day, so that the nutritious breakfast can meet the requirements of rich nutrition and balanced diet as much as possible.
A nutritious breakfast should consist of three parts: porridge, noodles, meat and vegetables. Add a melon and fruit to supplement vitamins after meals.
2. Lunch design
The designed amount of nutrients for students' lunch should account for 35 ~ 40% of the total daily supply.
The food supply for students' nutritious lunch should include fruits and vegetables, soybeans and their products, fish, meat, poultry and eggs, with the proportions of about 65%, 10% and 25% respectively.
Pay attention to the reasonable collocation of color, fragrance, taste, shape and quality of recipes.
Good at cooking some cheap and nutritious dishes, such as bean products, pork liver, kelp, fat meat, carrots and other foods.
3. Dinner design
The designed amount of nutrients for students' nutritious dinner should account for 35-40% of the whole day's supply, and the designed amount of various nutrients should be supplemented with more nutrients that are conducive to promoting growth and development.
The food for students' nutritious dinner should include fruits and vegetables, soybeans and their products, fish, poultry, eggs and milk, with the proportions of 60%, 10% and 30% respectively.
The variety of students' nutritious dinner should be 6- 10 or more (excluding soup, onion, ginger and garlic seasoning).
Pay attention to the reasonable collocation of color, fragrance, taste, shape and quality of recipes.