Should follow the basic principles of catering.

The basic principles of diet should follow the principles of balanced nutrition, diversification, moderate amount, safety, hygiene and individuality.

1. Balanced nutrition

The first principle of diet is to ensure a balanced nutrition. Reasonably mix different foods, ensure to provide sufficient nutrients such as protein, carbohydrate, fat, vitamins and minerals to meet the needs of human physiology and growth and development.

diversification

Try to diversify your diet, including different kinds of food and dishes. A diversified diet can provide richer nutrition and avoid the lack or excess of nutrition brought by a single food.

appropriate

Diet should be arranged reasonably according to the individual's physical condition, physiological needs and activity level. Food intake should be moderate, but not too little to avoid causing health problems.

4. Safety and health

Pay attention to food safety and hygiene when catering, and choose fresh and clean ingredients to avoid food poisoning and infectious diseases. Handle, store and process food reasonably to ensure the quality and safety of food.

Step 5: Personalization

Dietary catering should also be customized according to personal health, age, gender, living habits and dietary preferences. Different people have different dietary needs, so it is necessary to adjust the diet reasonably for individuals.

balanced diet

Dietary balance is one of the core principles of dietary collocation. By reasonably matching food, we can ensure that the intake of nutrients can meet the needs of the body, while avoiding excessive intake of some nutrients.

7. Whole grains are preferred

Whole grains are the main components of the diet and should be given priority. These foods include grains such as rice, millet, corn and sorghum, as well as miscellaneous grains such as wheat, oats and coix seed, which provide rich protein, cellulose, vitamins and minerals.

Conclusion:

The basic principles of diet should follow the principles of balanced nutrition, diversification, moderate amount, safety, hygiene and individuality. Through the reasonable collocation of food, we can ensure the full intake of various nutrients and avoid the lack or excess of nutrition brought by a single food. In addition, we should pay attention to food safety and hygiene, and adjust the meal plan individually to make it more suitable for personal physical condition and living habits.