What and how children eat for breakfast is not only an important part of scientific management of children's diet, but also an important part of ensuring children's reasonable nutrition. Therefore, our garden has always attached importance to the formulation of children's breakfast recipes and the production of breakfast, not only paying attention to the changes in the pattern of main and non-staple foods for breakfast within a week or even two weeks, but also doing a good job of matching breakfast with lunch and dinner in terms of food types and nutrition.
Principles of making breakfast recipes
1. cereal and animal food should be reasonably matched, with cereal as the main food and animal food as the supplement. The amount of grains is limited to 30% of the total heat energy provided by carbohydrates in grains. Animal foods include lean meat, milk, eggs and fish. The "essential amino acids" contained in protein are relatively complete and the composition ratio is appropriate, so it is known as "high quality protein". Only in this way can we meet the needs of children's brain and body activities for heat energy in the morning and their growth and development for protein.
2. Pay attention to the side dishes containing soy products and nuts. For example, diced almonds, diced peas and carrots, or "tricolor" side dishes made of yuba, peanuts and celery. Protein contained in bean products is the only plant food with high quality in protein. Nut foods are rich in unsaturated fatty acids and belong to brain-nourishing foods. Therefore, we also appropriately add such foods to the breakfast staple food, such as steamed nut buns, roasted nut omelets, boiled corn flour sesame porridge and so on.
3. Reasonable collocation of coarse and fine grains. This not only complements nutrition, but more importantly, the cellulose contained in coarse grains is effective for health. Cellulose can stimulate intestinal peristalsis, reduce chronic constipation, and prevent cardiovascular diseases, diabetes and colon cancer to some extent. In today's increasingly exquisite children's meals, it is particularly important to supplement cellulose.
4. Dry and thin, salty and sweet match reasonably, eat less sweets and fried food.
Some experiences and practices of making breakfast.
1. Breakfast is cooked in a short time, and it is often too late to change the pattern, resulting in monotonous food. This is a common problem in breakfast work in kindergartens. In this regard, we not only make up for it by changing the pattern in turn according to the age class, but also take measures such as adding two early shift personnel and making preparations the afternoon before, which better solves this contradiction. For example, the breakfast menu stipulates that you should eat small meat buns or nut buns the next day, and mix the meat stuffing and put it in the refrigerator the afternoon before, or crush the roasted peanuts and walnuts, mix them with proper amount of sugar and salt, and wrap them in the drawer the next morning.
2. Introduce the method of making instant food. For example, homemade frozen wonton is wrapped and frozen the afternoon before and cooked the next morning.
3. Appropriate absorption of Western fast food. Such as homemade hamburgers and homemade fruit and vegetable salads.
4. Children's breakfast pasta, whether steamed or baked, should be cooked in the morning. Steamed staple food, with light fragrance, attractive appearance and soft taste, is deeply loved by children.
Breakfast recipes in my garden for two weeks.
First week
Monday, two-sided nut cakes, spiced peanuts and milk.
Tuesday jam bag, spiced eggs, purple rice porridge and "three-color" dishes.
Hamburgers and milk on Wednesday.
Thursday Melaleuca cake, liver sauce, corn flour sesame porridge, fruit and vegetable salad.
Friday's sesame sauce rolls, spiced eggs, mung bean rice porridge, and "three silk" side dishes.
Second week
Monday bean paste buns, eggs, milk and shrimps.
Tuesday's meat buns, rice porridge and fruit and vegetable salad.
Nut buns on Wednesday, wonton.
On Thursday, there are two sides of assorted hair cakes, spiced eggs, milk and "three colors" side dishes.
Friday rolls are served with sesame sauce, beef sauce and sliced willow soup.
There are two points to note:
First, because the children in our garden have soy milk and fruit for lunch, soy milk is not arranged for breakfast.
Secondly, making hamburgers is a successful attempt. Inspired by the eating method of "homemade hamburger tomato and egg soup" introduced in "Your Breakfast Nutrition Recipe", homemade hamburgers were started in mid-March. Its practice is: buy "hamburger" bread, ham, salad dressing and raw vegetables the afternoon before, store the ham in the refrigerator of cooked food, disinfect, wash and control the lettuce. The next morning, bake the hamburger bread with ham slices in the oven preheated to 160℃ for four or five minutes, and then take out the salad dressing and lettuce. How happy the children are eating delicious homemade hamburgers! The new eating methods and tastes have aroused children's strong appetite and eating emotions. When the chefs saw this scene, they also forgot the tension and fatigue of the day, especially early in the morning. In order to enhance nutrition and change the pattern, we made our own omelets, cucumber slices, tomato sauce hamburgers, fish steaks, lettuce, salad dressing hamburgers and so on, which were deeply loved by children.
(The author is the deputy director of Beijing Fifth Kindergarten)