1, teaching objectives
(1)) Reasonable diet, so that students can stop falling ill from mouth to mouth and promote healthy growth;
(2) Exercise properly to enhance students' physique and improve their immunity.
2. Class meeting sequence: Middle school is the most important and favorable period to acquire knowledge, health and physical quality. Good nutrition, proper exercise and reasonable work and rest are important factors affecting their physical and mental development.
3. Introduction to Nutrition Day
(1)1989 On May 20th, "China Student Nutrition Day" was launched nationwide, and it has been 3 1 year.
(2) This year's theme is: reasonable diet promotes three reductions, and good habits promote three health. "Three reductions" means reducing salt, oil and sugar. "Three health" means a healthy mouth, a healthy weight and a healthy bone. Help all of us to achieve oral health, weight health and bone health through reasonable diet, salt reduction, oil reduction, sugar reduction and good living habits! China Nutrition Society also designated the third week of May as National Nutrition Week, and this year is May 17-23. The theme this time is related to our COVID-19 epidemic. The theme is: reasonable diet, the cornerstone of immunity. A reasonable diet for middle school students, sufficient protein, vitamins and minerals, and diversified foods can improve our immunity and resist the epidemic.
Step 4 eat a reasonable diet
(1) Design requirements for students' nutritious meals: The so-called nutritious meals are mainly designed and made from the aspects of food nutrition, nutrition collocation and energy balance. The following are some specific requirements.
(2) Basic requirements for the design of students' nutritious breakfast: According to the basic requirements for the recommended dietary supply for each meal and eye of Chinese students, the contents of various nutrients in general breakfast recipes should account for about 30% of the whole day's supply. Nutritional breakfast should meet the requirements of reasonable nutrition and balanced diet as far as possible according to the basic principles of grain collocation, thickness collocation, meat collocation and variety collocation. A nutritious breakfast should consist of porridge, noodles and cold dishes. Add a melon and fruit to supplement vitamins after meals.
(3) Basic requirements for the design of students' nutritious lunch: The designed amount of nutrients for students' lunch should account for 35-40% of the whole day's 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.
(4) Basic requirements for the design of students' nutritious dinner: The designed amount of nutrients for students' nutritious dinner should account for 35-40% of the total daily supply, and the designed amount of various nutrients should be supplemented with more nutrients conducive to promoting growth and development. The food for students' nutritious dinner should include fruits and vegetables, soybeans and their products, fish, meat, poultry and eggs, with the proportions of 65%, 10% and 25% respectively. Pay attention to the reasonable collocation of color, fragrance, taste, shape and quality of recipes.