National Student Nutrition Day for three meals
Breakfast design
In accordance with the basic requirements for the supply of dietary nutrients for every order of the students in our country, the content of various nutrients in the general breakfast recipe should account for about 30% of the supply of the whole day.
In accordance with the basic principles of “grain collocation, thickness matching, meat and vegetable collocation, and diverse collocationsâ€, there are more than 25 kinds of foods throughout the day, so that nutritious breakfast can be as nutritious and balanced as possible.
The nutritious breakfast should be composed of three parts: congee noodles, noodles, meat dishes and vegetables. After the meal, a melon and fruit supplement vitamins.
Lunch design
The nutrient design of student lunches should account for 35 to 40% of the total supply.
The food supply of student nutrition lunch should include three kinds of foods such as fruits and vegetables, soybeans and their products, fish, poultry, eggs, etc., and the proportions of 65%, 10%, and 25% are more appropriate.
Pay attention to the reasonable mix of menu color, fragrance, taste, shape and quality.
Be good at doing inexpensive and nutritious dishes, such as soy products, liver, kelp, fat, carrots and other foods.
Dinner design
The nutrient design of the student nutrition dinner should account for 35-40% of the supply of the whole day. The design of various nutrients should be supplemented with nutrients that are beneficial to promote growth and development.
The food for students' nutritional dinner should include three kinds of foods, such as fruits and vegetables, soybeans and their products, and fish, eggs and milk, and the proportions of 60%, 10% and 30% are more appropriate.
The types of student nutrition dinner should be in 6-10 or even more categories (excluding soup ingredients, onion ginger and garlic seasoning).
We must pay attention to the reasonable mix of menu color, fragrance, taste, shape and quality.
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