Diversified ingredients: Provide diversified ingredients, including vegetables, fruits, protein (such as meat, fish, chicken, beans and nuts), whole grains and dairy products. Diversified food choices can ensure the intake of various important nutrients.
Restrict processed foods: Try to reduce processed foods with high sugar and salt, such as fast food, candy, potato chips, drinks, etc. These foods may have adverse effects on the health of primary school students.
Control the amount of food: ensure that the amount of food is moderate to meet the energy needs of primary school students, but not too much. Avoid letting children eat too much to avoid obesity.
Pay attention to breakfast: breakfast is the most important meal of the day, so be sure to provide healthy and rich breakfast choices. Breakfast can provide children with the energy they need and help them do well in school.
Drinking water: Drinking water is very important for the health of primary school students. Ensure that schools provide safe and clean drinking water and encourage children to drink enough water.
Special dietary needs: Understand students' special dietary needs, such as allergies, religious beliefs or other restrictive eating habits, and provide appropriate alternatives.
Education and participation: educate students and parents about the importance of healthy eating and encourage them to participate in food selection and planning. This can help students develop healthy eating habits.
Schedule and regularity: Make sure the meal time is regular, and the school meal plan should not disturb the students' daily schedule. Regularity helps to maintain a healthy metabolism.
Food safety: Ensure the safety of school food, including proper storage, heating and treatment, to prevent food-borne diseases.
Health education: provide nutrition and health education for students to help them understand the importance of good diet choices to health.
Most importantly, nutritious meals in primary schools should be regarded as a part of children's physical and intellectual development, so they should be carefully planned and supervised. Regularly evaluate and improve food choices and service methods to ensure that students get the best nutritional support.