Talk about children's nutrition and feeding experience

Children aged 3-6 are in the period of growth and development, and a scientific and reasonable nutritious diet is the key to ensure the healthy growth of children. Generally speaking, the core of nutrition is "balanced, scientific and reasonable". Through daily dietary distribution, the following goals should be achieved: 1. Provide energy and nutrients for the human body to meet physiological needs; Second, reasonable diet and cooking technology can digest, absorb and utilize nutrients to the maximum extent; Third, in order to make the dietary structure scientific and reasonable, it is necessary to avoid the excess and loss of nutrients and reduce the production of harmful substances. For preschool children, nutrition intake is not only to meet the needs of life activities and body activities, but also to ensure growth and development. According to this principle, we actively explore the formulation, cooking and scientific and reasonable arrangement of balanced diet for preschool children, and have accumulated some experience through continuous exploration and summary.

First, formulate scientific and reasonable nutrition recipes that meet the needs of children's growth and development.

1. Strict nutrition ratio ensures that children get scientific nutrition.

To formulate scientific and reasonable infant recipes, we must first pay attention to nutritional balance. Nutritional balance in a broad sense refers to the balance of food quantity and nutrients. The balance of food quantity is to arrange eight kinds of food in different proportions every day; Nutritional balance means that the proportion of six nutrients in daily diet should be appropriate to meet the needs of children's growth and development. The six nutrients that children need every day are protein, fat, carbohydrate, water, trace elements and vitamins. The growth rate of preschool is relatively slower than that of infancy, but it is still in the stage of growth and development, so the energy demand per unit weight is still higher than that of adults.

In order to make a balanced diet and reasonably adjust children's food intake, the pre-meal nutrition budget and post-meal nutrition accounting should be carried out according to the daily needs of children aged 3-6, and then eight kinds of foods should be selected according to the seasonal characteristics, and foods rich in four nutrients (vitamin A, carotene, calcium and riboflavin) that are easily lacking due to children's partial eating habits should be arranged to make a "three meals and two points" diet for children. The distribution of calories must meet the requirements of breakfast 30%, lunch 40% and dinner 30%, and the combination of dry, thin, sweet and salty is reasonable, avoiding sweets and fried foods. When cereal is mixed with animal food, cereal is the main food, supplemented by animal food. Adequate carbohydrates in various foods must provide 55% of children's daily calories, 30% of which come from fat and 65,438+05% from protein. The daily intake of high-quality protein should account for 2/3-12 of the total supply in protein, and the essential amino acids in protein contained in animal foods should be relatively complete, so as to meet the needs of children's brain and physical activities for heat energy and growth and development for protein. This recipe not only ensures that children have adequate and balanced nutrition in their daily diet, but also maintains the basic characteristics of China's diet, which is mainly plant food, supplemented by animal food, and the energy source is mainly grain, and can also ensure the quality of various nutrients.

2. The dietary composition is diversified to ensure comprehensive and balanced nutrition.

No one or more foods can fully meet the needs of children's growth and development. Only by reasonably matching different foods to form the nutrients needed by the human body can children get comprehensive and balanced nutrition. To this end, we have made extra efforts in the variety and nutrition of food.

(1) Rice flour collocation-the collocation of rice and pasta, and the collocation of porridge and pasta ensure that children consume carbohydrates from various combinations.

(2) Matching coarse and fine grains-A reasonable combination of coarse and fine grains, such as sweet potato, corn, pumpkin, glutinous blood, oats, rice, etc., is not only nutritionally complementary, but more importantly, coarse grains contain crude cellulose.

It can stimulate intestinal peristalsis, reduce chronic constipation and promote children's growth and development.

(3) The combination of dry and wet-the combination of rice and soup, porridge and steamed bread, and milk and meals, in order to improve the absorption rate of children's nutrition, increase water and achieve the function of supplementing nutrition.

(4) Salty and sweet collocation-mix dry and wet desserts with dry and wet salty desserts, control the excessive intake of sugar and salt, and let children eat sugar and salt in a balanced way every day.

(5) the collocation of animal protein and plant protein-the collocation of animal food (fish, meat, shrimp, chicken, duck, egg, etc.). ) and bean products (tofu, dried bean, louver, soybean, red bean, etc. ), pay attention to the intake of plant protein, so as to ensure that children get high-quality protein and improve the supplementary function and physiological value of protein.

(6) dark vegetables with light vegetables and fruits-dark vegetables are green leafy vegetables (vegetables, spinach, etc. ) and dark vegetables (carrots, cucumbers), which generally contain more trace elements and vitamins than light vegetables and fruits. Light-colored vegetables include root vegetables (potatoes, white radishes, etc. ) and yellow leafy vegetables (cabbage, soybean sprouts, etc. ). The vitamin C of citrus and sweet orange in fruits is higher than that of vegetables. Their reasonable combination and one hour before or after meals can ensure and supplement the intake and utilization of trace elements and vitamins.

3. According to the law of children's growth and development, combined with seasonal climate change, strive to obtain more valuable nutrients in time.

(1) When the weather gets warmer in spring and everything grows, children should be provided with foods rich in calcium and foods rich in vitamin D in time.

(2) Summer heat and dampness, easy to lose appetite, is the season when children consume the most physical strength. We arrange for children to eat more light and cold foods, such as fruits, aquatic products, ducks, fish, lean meat, red mung beans, fresh juice and so on. Give priority to with moderate cold drinks and don't drink carbonated drinks.

(3) Everything converges in autumn, and the temperature difference is cold. Children should be provided with nutritious and peaceful food, such as radish, pear, tremella, sesame, autumn lotus root and green leafy vegetables. Instead of eating more cold food.

It is cold in winter. On the one hand, children should store heat energy to resist the cold, on the other hand, they should meet the growing demand. It is necessary to provide children with high-calorie food in time, choose foods that can enhance the body's resistance, and provide healthy and nutritious soup with cold resistance, virus resistance and cold resistance every day.

If you master the above principles, you can provide children with appropriate nutrition recipes, provide necessary nutrition for children at all stages, and be more conducive to their healthy growth.

Second, organize chefs to cook carefully and reasonably to promote the comprehensive absorption of nutrients.

1. According to children's age and physiological characteristics, reasonably arrange the cut and taste of dishes.

When processing and cooking infant food, we should first pay attention to its digestive function. In the process of cutting and matching food, the food of children around 3 years old should be fine, soft, broken and rotten, and vegetarian, diced, small, boneless and spineless food should be used; 4-6-year-old children gradually transition to a large, small and large diet close to adults, which is conducive to the cultivation of chewing ability of children of all ages and can achieve the purpose of benefiting children's digestion.

The cooking of food should also be delicious, with good color, smell and taste. According to years of practice, we believe that the principles of children's seasoning are: less salt, low sugar, weak acid, no stimulation and less oil are more suitable. No seasonings such as monosodium glutamate, pigment and saccharin shall be used. Therefore, when cooking children's meals, we use some light seasoning methods, such as shrimp with hibiscus, which require the dishes to be light, delicate and delicious. At the same time, all kinds of condiments are used to cook various dishes suitable for children's tastes: for example, dried pomfret is cooked with red oil and tomato sauce, and mixed with wine to form a salty, sweet and sour taste, which has both the color of adult dishes and the taste of children's dishes, and has become a special dish that children like.

2. Pay attention to reducing the loss of nutrients when cooking.

Train chefs to strictly master the correct operation methods of washing, cutting, mixing, scalding, boiling, mixing and frying, strengthen basic skills training, and reduce the loss and damage of nutrients caused by improper operation. For example, it is better to shred animal raw materials than to cut them into pieces. When pork is shredded and fried, the loss of vitamin B 1 and B2 is 13% and 2 1% respectively, while the loss is 65% and 4 1% respectively when it is cut into pieces and stewed with fire. For example, adding salt too early when cooking beans and burning meat can make protein in raw materials solidify too early, and it is not easy to absorb water, expand and rupture; If the raw material used to make soup is added with salt too early, it will not dissolve in the soup because of the premature condensation of protein, which will affect the concentration of the soup.

Third, arrange the meal time reasonably and organize the children to eat reasonably.

Children's digestive system is underdeveloped, with small stomach capacity (350-400 ml) and fast gastrointestinal emptying (3-4 hours). In addition, children are lively and hungry, and the demand for nutrients per kilogram of body weight is higher than that of adults, which is suitable for a small amount of meals. We adopt the system of two points and three meals at intervals of 3-4 hours. Every meal lasts 15-30 minutes, and after meals, rest for 0.5- 1.5 hours, and then start learning and physical activities.

Fourth, cultivate good eating habits, eat scientifically and healthily, and ensure adequate nutrition intake.

Children's picky eaters and partial eclipse behaviors can easily lead to insufficient intake of some micronutrients, and even malnutrition in severe cases, thus affecting the growth and development of young children. There are usually the following reasons why children are picky eaters: (1) It is influenced by adults' eating behavior. (2) Children are picky in taste. (3) Eating snacks before meals affects appetite during meals. (4) Drink too much juice and sugary drinks before or during meals. In view of these reasons, we have taken the following measures:

1. Create a good dining atmosphere and conduct pre-meal education in time.

The teacher taught the children to be quiet and not noisy when eating, so that they could concentrate on eating. Tell your child that food is nutritious, that you can grow taller and not get sick if you eat well, and so on, to stimulate your child's desire to eat. You can also let children read some interesting pictorial, listen to some interesting jokes and play some games before meals to keep a happy mood. Eating in a happy mood can improve the excitability of the feeding center, increase the secretion of gastrointestinal digestive juice, enhance peristalsis and promote appetite.

2. Respect children's self-esteem and conduct correct psychological induction.

When eating, don't blame, scold or beat and scold the children, but do the correct psychological guidance and let the children eat voluntarily and happily. When we first come into contact with a certain food, we can give it proper evaluation, such as carrots are delicious and vegetables are beautiful. The correct evaluation of adults can play a "guiding" role. Eating less when the child loses appetite does not hinder much, but it can give the tired digestive gland a chance to rest, which is conducive to the recovery of the child's digestive function. Parents force their children to eat more, reprimand them severely and insist on eating, which is a terrible suppression of their body and personality, making them think eating is extremely unpleasant and gradually dislike eating.

3. Work hard in various colors to stimulate children's appetite.

Foods with good color, fragrance, taste and shape can arouse the excitement of the food center and produce appetite. Cooking should always change the variety of colors to make the characteristics of children's food. For example, making bean paste buns into the shape of hedgehogs and snacks into the shape of small plum blossoms or small leaves can attract children's attention and love. Brightly colored food can also stimulate children's curiosity and desire to eat.

4. Arrange the children's work and rest reasonably and develop good eating hygiene habits.

Eat regularly, don't eat snacks, and go to bed early at night. Moderate exercise can promote metabolism, but not too much, especially before meals, so as not to be too happy, so as to avoid excessive fatigue or temporarily unable to calm down and affect appetite. Cultivate children to wash their hands before meals, do not put food on the table, use tableware correctly, chew slowly when eating, and put an end to the imagination of playing while eating.

The healthy growth of children depends on a scientific and reasonable nutritious diet. As the manager of children's diet, we feel a great responsibility. Through the continuous practice and exploration of the dietary management of children aged 3-6, we have a clearer understanding and understanding of the importance of children's nutrition, and have a firmer confidence in how to do a scientific and reasonable dietary management for children. Only by following children's physiological characteristics and preschool children's needs for various nutrients, formulating balanced and reasonable four-season nutrition recipes, strengthening nutrition cooking skills suitable for children's tastes, enriching children's dietary varieties, giving correct psychological guidance and teaching children to develop good eating habits can each child really get enough nutrients comprehensively and reasonably, and can each child develop well and healthily. China Organic Agriculture Network