partial eclipse

For example, parents have a partial eclipse; Diet is too monotonous; Or parents often ask their children what they like to eat, thus creating conditions for their children to have a partial eclipse.

Some children don't like vegetables, so they are easy to lack minerals, vitamins and cellulose. Some children don't like to eat meat and eggs, but in the long run, they are easy to lack protein and minerals, which will inevitably affect their growth and development. So how to correct the partial eclipse?

You can combine the food you like with the food you don't like;

2 you can give your child food that you don't like when you are hungry and happy;

Explain some nutrition knowledge to children or cook with adults.

Regular quantitative diet

Because the digestive organs of the human body are regulated by autonomic nerves, the human body will form a time conditioned reflex when eating. Before food enters the body, the function of digestive organs will be gradually enhanced-gastrointestinal peristalsis will be accelerated, and digestive glands will produce more digestive juice. In this way, the food can be fully digested and absorbed. In fact, quantitative diet can not only ensure the nutrition needed by the body, but also prevent overnutrition. It should be noted that the more nutritious food provided to children, the better. If you eat too much, it is also harmful to your child's health.

A survey in a big city found that most parents think that their children eat too little and have a low level of development. So when eating, we always try our best to make children eat more, which leads to some children being overweight. In addition, parents often want their children to eat more nutritious food, such as meat. As we all know, meat is rich in protein, too much intake, metabolites can not be excreted in time (due to the imperfect development of children's kidneys), which will cause chronic poisoning; Because children's digestive organs are underdeveloped and their digestive function is weak, excessive intake of nutrition will increase the burden on the digestive system and lead to indigestion. Therefore, children's diet is by no means the more the better.

It is not advisable to do strenuous activities before and after meals.

Because this will weaken the function of digestive organs and affect the digestion and absorption of food, especially after meals, strenuous activities are easy to make children's stomachaches.

Children should be taught to chew slowly when eating.

Some children eat faster, which affects the digestive function of teeth and salivary glands. In the long run, it will not only damage the esophagus, but also increase the burden on the stomach and affect its function. Chewing slowly can also reduce food intake, thus playing a role in preventing and treating obesity, and at the same time can eliminate tension and improve blood circulation in the head.

Reasonable diet environment

In order to promote children's appetite and digestion and absorption of nutrients, we should also create conditions for children to eat a happy and quiet meal.

For example, we stick some pictures of fruits and vegetables on the walls of dining places, play some light music when eating, and strive to create an elegant environment to make children feel happy, enhance gastrointestinal peristalsis and secretion of digestive juice, stimulate appetite and promote digestion.

If a person is often depressed when eating, it will cause diseases of the digestive system. Therefore, the teacher does not scold, scold or punish the children before, after and during meals to ensure that the children eat happily.

In addition, the results of "National Nutrition Survey" in Japan show that 17.7% of people who eat with their parents have a good appetite, while 13.4% eat alone. Most children who eat alone only eat their favorite food, which will increase the proportion of nutritional deficiency in the body.

It can be seen that eating happily with parents has many benefits, and children will eat very sweetly. We should advise parents to create a warm dining atmosphere and eat with their children.

In short, providing children with reasonable nutrition is an important issue for their healthy growth. Advocating a balanced diet, establishing a reasonable diet system, cultivating children's good eating habits and creating a good eating environment are the core of this problem. Every educator should know that the nutrition of young children is reasonable.

Second, the practice of baby appetizers

1, sweet corn soup

Ingredients: 1-2 strips of corn, several mushrooms, 1 carrot, 2 eggs.

Practice: Wash the mushrooms and carrots, and cut them into cubes of about 1 cm. The corn was broken into kernels. Peel the fresh corn kernels, put them in a blender and pat them gently. Add stock to the pot and bring to a boil, then add diced mushrooms and carrots. Cook on medium heat for15min, then add corn kernels and cook for10min. Sprinkle a little salt before taking out the pot, turn off the heat, pour in the egg white and stir the egg whites.

Nutrition: The cellulose content in corn is very high, so it is of great significance to give your baby some corn soup to prevent constipation and enteritis.

2. Corn porridge

Ingredients: peanuts, walnuts, black and white sesame seeds and corn flour.

Practice: stir-fry peanuts, walnuts and black and white sesame seeds. Put the nuts in a blender and grind them into powder. Put water into a pot or bowl, and mix the fine corn flour with warm water. After the water is boiled, put the mixed corn flour into the pot and mix well. When you open the pot again, it will turn into corn batter, then pour in a small amount of sugar, raisins and broken nuts prepared in advance, stir well and roll slightly.

Nutrition: Peanut, walnut kernel and sesame have high nutritional value. They contain far more protein than fish and meat, and they are high-quality protein containing lecithin and cephalin, which are easily absorbed by human body and are very beneficial to human brain development.

3, seasonal vegetables colorful soup

Ingredients: half a chicken breast, 3 boxes of tofu 1/,pumpkin 1 small pieces, half a tomato, a little Dutch beans, egg white1,a little coriander, a little salt, a little sesame oil, a little starch, a little broth and a little white pepper.

Practice: peel the pumpkin, remove the seeds, wash, dice and wash the peas. Wash the tofu and dice it. Wash the chicken breast, cut it into cubes, add cooking wine, white pepper and a little salt, and marinate for 15 minutes. Wash tomatoes and dice them. Put the soup pot on fire, add 1: 1 broth and clear water, bring to a boil, add diced chicken, bring to a boil, add peas, tofu, diced tomatoes and pumpkin, stew over medium heat, add egg white, beat into egg white, and add salt and white pepper. Season with sesame oil, thicken with wet starch and sprinkle with chopped coriander.

Nutrition: Compared with pork and beef, chicken has higher protein content and lower fat content. Chicken protein is rich in essential amino acids, and its content is very similar to that in eggs and milk, so it is the source of high-quality protein. Chicken has high digestibility, is easily absorbed and utilized by human body, and can enhance physical strength and keep fit.

4. Cucumber porridge

Ingredients: appropriate amount of rice, half a cucumber, and a little corn (five grains).

Practice: Prepare corn kernels. Prepare diced cucumber. Prepare a pot of water, boil it, and add the rice and fresh corn kernels that have been soaked for half an hour. Bring the fire to a boil, and turn to a low heat and cook slowly. When the rice porridge is 8 minutes cooked, add diced cucumber, turn on the fire and stir in the same direction with a spoon to make the porridge sticky. Turn off the heat when the porridge is sticky (you can stew it for a while, the juice will be thicker).

Nutrition: Cucumber is rich in vitamin C, which can protect teeth health, protect liver and improve immunity.

Three, more than one year old baby nutrition recipes

1, Luffa Bean Curd Soup

Ingredients: loofah 1 root, 50g of tofu, Jiang Mo 1 spoon, soybean oil and a little salt.

Practice: Peel and wash the towel gourd, slice it, and cut the tofu into small pieces; Stir-fry the loofah in the oil pan. After frying, add appropriate amount of water and cook with high fire. After the water is boiled, pour in the tofu pieces, stew for 5 minutes, and add a little salt to taste.

2. Tricolor shrimp paste

Ingredients: shrimp100g, tofu 50g, broccoli 50g, carrot half.

Practice: Wash the tofu and press it into tofu paste. Chop the shrimp into shrimp paste for later use. Wash carrots, peel them and cut them into powder. Blanch broccoli with boiling water and cut into powder. Heat the wok with oil and stir-fry the carrots. Stir-fry until half-cooked, add shrimp sauce and tofu sauce. Continue to stir-fry until medium-cooked, then add broccoli powder. Stir-fry until cooked and season with salt.

3. Shrimp skin and egg soup

Ingredients: 2 earth eggs, shrimp skin or shrimp 1 pinch, a little vinegar, water 140ml (warm).

Practice: break the eggs. Stir the egg mixture with warm water. Sift and pour into the stew, wash the shrimp skin or shrimp, scald it with hot water, and squeeze out the water for later use. Add shrimp skin to the stew. Cover the pot and steam for about 15 minutes. Add vinegar and sesame oil to the steamed custard.

4, tofu fish head soup

Ingredients: silver carp head 1 piece, 50g tofu, 2 tsps cooking wine, chopped green onion and Jiang Mo 1 tsp, appropriate amount of soybean oil and a little salt.

Practice: Wash the head of silver carp, remove gills and cut into 4 pieces; Wash the tofu and cut it into small pieces. Stir-fry minced onion and ginger in oil pan, then add fish head, stir-fry cooking wine, add appropriate amount of water and tofu, cover the pot, bring to a boil over high fire, simmer for 15 minutes, and season with salt.

5. Chicken bean curd soup

Ingredients: 50g chicken breast, 30g tofu, 20g corn kernels, 5g chopped green onion, broth 100g, a little salt.

Practice: Chop the chicken breast and cook it with corn kernels. Mash tofu, add it to the boiled broth, add chopped green onion and salt to taste.

6. Vegetable pumpkin soup

Ingredients: pumpkin 600g, carrot 50g, potato100g, onion 40g, coriander 30g, fresh milk 200ml, salt 5g, butter10g, white cream sauce10g.

Practice: Slice pumpkin, carrot and potato, slice onion and chop coriander. Put the butter in the pot and stir-fry all the vegetables. Add the water that has just covered the vegetables, bring it to a boil, and turn to low heat for about 20 minutes, until the pumpkins, carrots and potatoes are soft, and let it cool down. Take out all the vegetables and mash them with a blender. Pour it back into the soup. Add a large piece of white cream sauce. Appropriate amount of whipped cream or fresh milk, stir and cook over low heat. Season with salt. The concentration of the cooked soup should be such that the vegetable leaves can be placed on the surface without sinking.

7. Mix fruit and vegetable juice

Ingredients: Apple, carrot, celery, pineapple and cucumber each 30g, milk100g.

Practice: wash apples and carrots, peel them and cut them into cubes; Wash celery and cucumber and cut into sections; Cut the pineapple. Add milk and cold boiled water to diced fruits and vegetables, and put them into a juicer to stir evenly.

8. Coconut milk mushroom soup

Ingredients: 3 white mushrooms, vegetarian ham 1 slice, wheat flour 1 tablespoon, 50ml coconut milk, 20ml salt 1 teaspoon, 20ml vegetable oil, appropriate amount of black pepper and appropriate amount of essence.

Practice: After thawing at room temperature, cut off a piece of vegetarian ham and cut it into small pieces. Wash and chop white mushrooms. Heat a wok, pour in vegetable oil, add flour and stir-fry until fragrant, and pour in boiling water and stir well. Add mushrooms. Add vegetarian ham and cook for about 3 minutes until the soup thickens. Pour in coconut milk and mix well. Season with salt, grind some black pepper and sprinkle some French fragrance. Cut the bread into small pieces and bake until it is crisp. You can eat it with soup.

9. Rape tofu

Ingredients: 10g pork or dried seaweed, 50g tofu, 1 rape, a little soybean oil and salt, 1 teaspoon chopped green onion and Jiang Mo.

Practice: Wash dried seaweed or pork and scald it with hot water. Slice the pork. Wash rape and cut into small pieces; After washing tofu, cut it into thick slices and fry it in oil. Then take the oil pan, heat it, add the sea rice (or sliced meat), chopped green onion and Jiang Mo to stir fry, then add tofu, rape and a little water to stir fry, and add salt to taste.

Fourth, choose the baby weaning recipe recommendation

1, pimples

Put 1/4 eggs and a small amount of water into tablespoons of flour, stir with chopsticks to form small bumps, cook two tablespoons of chopped carrots and cabbage in the broth until soft, and then cook the bumps in the broth bit by bit.

2. Shrimp tofu

2 shrimps, a small piece of tofu, and 2 ~ 3 tender pea seedlings are cooked and chopped, put into a pot, add chopped raw mushrooms, add seafood soup, and cook until cooked.

3, three fresh egg custard

Beat 1-2 eggs into a bowl, add a little salt and cold boiled water, steam them in a pot, then cut some fresh shrimps, stir the minced meat and vegetables into the eggs, continue steaming for 5-8 minutes, and serve after the fire stops.

4. Chicken porridge

1 chicken thigh, 3 tablespoons glutinous rice, 1 mushroom, 1/2 potatoes, 4-5 cups of water. Add water to the pot, add chicken legs, cook until cooked, take out, tear and chop, and use chicken soup for later use; Soak glutinous rice in clear water until rice grains are full; The mushrooms are pedicled and chopped. Potatoes are cut into cubes about 5 mm thick; Put the soaked glutinous rice, potatoes and mushrooms into a pot, and add chicken soup to cook porridge; 5. After the porridge is cooked, add the cut chicken and mix well. Turn off the fire and serve.

5. Soy milk and fish porridge

3 tablespoons of soaked rice, 30g of bighead fish, 4 onions 1/,sesame 1 tablespoon, soybean milk1cup. Put bighead fish and scallion into a pot, add appropriate amount of water to cook, take out the fish, take out the fishbone and scrape it into fish paste; Mashing sesame seeds in a mortar; Put the soaked rice and soybean milk into a pot, add fish paste and cook into porridge; When the porridge is cooked, sprinkle with mashed sesame seeds and mix well.

6.vegetable pancakes

3 spinach, 2 tablespoons boiled carrot powder, 4 tablespoons milk, 2 tablespoons flour, 1 tablespoon beaten eggs, a little cooking oil. Blanch spinach with boiling water, drain and chop it for later use; Add milk and eggs to flour to make batter, add spinach and carrot powder and stir well; Dip the clean bowl towel in cooking oil and spread it evenly in the pot. After the pot is hot, add a proper amount of batter and spread it into a cake. When there are many holes in the cake, turn it over and fry it for a while.

7. Walnut glutinous rice porridge

3 tablespoons of soaked glutinous rice, 3 walnuts and 2-3 cups of clear water. Soak glutinous rice in water to make hair; Blanch walnut kernel with boiling water and coat; Put glutinous rice and walnut kernel into a pulverizer, and add a little water to grind into slurry; Add water to the pot, pour the glutinous rice walnut paste, stir with a wooden spoon and cook it into porridge with low fire.

8. Spinach and fish porridge

30 grams of fish, 4 spinach, 4 tablespoons of soaked rice, kelp 1 slice, and a glass of water. Wipe off the white smoke stains on the surface of kelp with a clean wet cloth and soak the hair with clear water; Cook the fish pieces, clean the fishbones, scrape them into mud, blanch the spinach, take them out, drain them, and chop them up for later use; Add water to the pot, add the soaked kelp, cook for 30 minutes, take out the kelp, add the soaked rice to the seaweed soup, and cook it into porridge with low fire; Add fish sauce and spinach, stir well and boil again.

9. Tofu meatball soup

50g of tofu, 8 onions 1/,2 carrots1/spinach, a little cooking oil, and 2 cups of chicken soup1/. Press the tofu on a plate for about 30 minutes and filter out the water; Blanch spinach with boiling water, drain and chop, and mash carrots after cooking; Chop onion, add sesame oil to the pot, heat it, add chopped green onion, stir-fry it slightly, and then take it out; Bean curd, spinach, carrot paste and chopped green onion are evenly put into a basin; Add water to the pot to boil, beat the materials in the fourth step into small balls with a small spoon and put them into boiling water; After the meatballs are cooked and bleached, take them out, put them in a bowl and pour in the cooked chicken soup.

10, chicken and sweet potato custard

3 eggs, seaweed soup 1/2 cups, 2 tablespoons minced chicken, 30 grams of sweet potato. Add 1/2 cup of water to the pot, add a section of kelp about 5 cm long, cook for 30 minutes, take out the kelp, take the broth, and let it cool; Beat the eggs into seaweed soup and mix well for later use; Wash the sweet potato with skin and cut it into small squares with a thickness of about 7 mm; Chop chicken; Put the sweet potato and chicken in a bowl, pour in the prepared kelp chicken soup, and steam in a pot for 15-20 minutes.