First, rational planning and balanced diet. According to the characteristics of children's poor digestion, strong absorption and high nutritional requirements, health care doctors strive to achieve a reasonable and balanced nutritional mix and diversified varieties when formulating recipes, so as to ensure that children can obtain various nutrients that meet the standards from their daily diet. The canteen staff * * * participates in the formulation of recipes, which can ensure the simple operation of recipes and convenient cooking. Two, in-depth investigation, field observation, and constantly adjust and improve the structure of dietary varieties. In addition to carefully preparing children's meals according to the recipes, canteen staff often go deep into the class to observe children's meals on the spot and directly feel whether children like to eat their own meals. Because it is important to change the eating pattern, it depends on whether the child can accept it or not. In this way, the canteen staff changed from thinking about patterns in the kitchen to changing patterns according to the actual needs of children. Health care doctors and canteen staff widely listen to the reasonable suggestions of nursing staff and parents and improve their work in time. For example, a teacher once suggested that children who stir-fry mung bean sprouts with fungus like it very much, and the nutritional mix is reasonable, but mung bean sprouts are too long for children to eat. The teaching staff also suggested that the catering work should be coordinated with educational and teaching activities, such as making corresponding food in coordination with traditional ethnic festivals, hometown characteristics and other teaching activities. In addition, kindergartens should take the initiative to listen to parents' reasonable suggestions, hold regular symposiums, distribute questionnaires and feedback forms, and carry out activities such as "going out, please come in" to train relevant personnel. Through the above various forms, kindergartens can not only solve problems in time, but also receive many reasonable suggestions and collect dozens of dishes that children like to eat. Third, keep clean and sanitary, and put an end to pollution. Children have poor immunity and weak resistance. When cooking, we should put safety and health work in the first place. It is necessary to strictly enforce the food hygiene law, separate raw food from cooked food, and do not make cold dishes for children. Disinfect and clean the operating room, cooking utensils, children's tableware and other supplies and appliances in time. Fourth, close cooperation and standardized management. In the catering work, the faculty and staff strive to create a good dining environment for children, clarify the children's dining routine, and strictly follow the requirements: don't rush, don't talk, and don't worry. Grasp the food intake, eating speed and physical condition of each child, and provide individual education and help to individual children according to the actual situation.