One-week Nutrition Diet for Children 1 Monday
Breakfast: Recipe (raw materials/quantity): scrambled egg steamed bread (steamed bread 30g, egg 50g), glutinous rice and jujube porridge (glutinous rice 20g, jujube 3g), and small tomato (30g).
Breakfast: Formula/Measure milk (200g).
Lunch: Recipe (raw material/quantity) Rice (rice 55g) Sliced tomato (pork 30g, cucumber 40g, carrot 10g, tomato 5g) Fresh mushroom tofu (fresh mushroom 10g, tofu 30g, rape 20g) Shrimp skin cabbage soup (shrimp skin 1g).
Noon: Recipe (raw materials/quantity): dried tangerine peel (100g), peach crisp (10g), boiled pear water with rock sugar (200g).
Dinner: menu (raw material/quantity) fried cake (pancake 60g, pork 30g, carrot 15g, Chinese cabbage 40g, dried bean curd 10g) corn soup (corn 5g, egg 25g, mung bean 5g) Tuesday breakfast: menu (raw material/quantity) bread with sausage (bread 30g).
Tuesday
Breakfast: Formula/Metered Milk (200g)
Lunch: menu (raw material/quantity) mutton jiaozi (flour 60g, mutton 35g, carrot 10g, zucchini 70g, dried bean curd 10g) old corn (80g) jiaozi original soup at noon: menu (raw material/quantity) banana (100g) pine nuts.
Dinner: Recipe (ingredients/quantity) Assorted fried rice (50g rice, pea 10g, dried bean 10g, 20g carrot, 25g ham sausage, 25g egg, 20g cucumber) mung bean cake (30g shrimp skin and coriander soup 1g).
Wednesday
Breakfast: Formula/Metered Milk (200g)
Lunch: Recipe (raw material/quantity) Rice (rice 55g) Braised Hairtail (hairtail 60g) Tomato scrambled eggs (egg 30g, tomato 50g) Tofu egg soup (tofu 5g, egg 5g).
Noon: Recipe (raw materials/quantity) Apple (100g) Sesame Sugar (10g) Lily Crystal Sugar Water (200g).
Dinner: Recipe (raw materials/quantity) meat pie (60g flour, 40g pork, 15g onion) mixed with side dishes (15g cabbage flower, 15g broccoli) and rice porridge (15g glutinous rice, 10g black rice and sugar).
Thursday
Breakfast: Formula/Metered Milk (200g)
Lunch: Recipe (raw materials/quantity): pork fennel bag (50g flour, 30g pork and 50g fennel), vegetarian chicken (10g), red bean and red date porridge (5g red bean, 5g rice15g red date).
Noon: Recipe (raw materials/quantity) Hami melon (100g) hazelnut (10g) white radish crystal sugar water (200g).
Dinner: Recipe (raw materials/quantity) Two rice (rice 30g, millet 25g), barbecued pork ribs (ribs 60g), fried lettuce with eggs (eggs 40g, lettuce 70g, carrot 10g, dried bean curd 10g), shrimp skin and spinach soup (shrimp skin 1g, spinach 5g).
Friday
Breakfast: Formula/Metered Milk (200g)
Lunch: Recipe (raw materials/quantity) Rice (rice 55g) Braised prawns in oil (prawns 50g, cucumbers 50g, carrots 10g, green beans 5g) Rape scrambled eggs (15g eggs, rape 30g) Tomato egg soup (tomato eggs 3g each).
Noon: Recipe (raw materials/quantity) Pear (100g) Hawthorn Slice (10g) Tremella rock sugar water (200g).
Dinner: menu (raw materials/quantity) Assorted hair cake (flour 30g, corn flour 20g, preserved fruit 20g) Braised chicken wings (chicken wings 50g) Fried cabbage with vermicelli 5g, cabbage 60g, carrot 10g, auricularia auricula 10g, minced meat 10g.
Saturday
Breakfast: Formula/Metered Milk (200g)
Lunch: Recipe (raw material/quantity) Rice (rice 55g) Xu Mu meat (pork 30g, cucumber 40g, carrot 10g, fungus 1g) Tomato cauliflower (tomato sauce 5g, egg 10g, cauliflower 30g) Shrimp skin cabbage soup (65433).
Noon: Recipe (raw materials/quantity) Grape (100g) Rice Slice (10g) Crystal Sugar Boiled Pear Water (200g).
Dinner: recipe (raw material/quantity) egg and tomato noodles (noodles 60g, pork 20g, eggs 15g, tomatoes 40g, dried bean curd 10g, spinach 10g) mixed with side dishes (cucumber 20g, bean sprouts 5g) Sunday breakfast: recipe (raw material/quantity) fried dough sticks.
Sunday
Breakfast: Formula/Metered Milk (200g)
Lunch: Recipe (raw materials/quantity) Rice (60g of rice) Fried chicken chops (50g of chicken) Eggs fried with cucumber slices (eggs 10g, carrots 10g, cucumber 50g, dried bean curd 10g) Shrimp skin lettuce soup (shrimp skin 1g, lettuce)
Noon: Recipe (raw materials/quantity) Yellow River Cucumber (100g) pine nuts (10g) orange peel crystal sugar water (200g).
Dinner: Recipe (raw materials/quantity) jiaozi (60g flour, 30g pork, 10g egg, 10g dried bean curd, 40g carrot) beef tongue cake (30g) jiaozi original soup Note: The average daily energy intake accounts for 80%, and the remaining 20% needs to be supplemented at home.
Children's weekly nutritious diet 2 weeks a week
Staple food: 1-2 slices of coconut toast or carrot toast.
Non-staple food: a few slices of braised beef (braised beef can be put in an ice box the day before and sliced in the morning)
Side dishes: fruit salad 1 serving.
Beverage: whole grain soybean milk
Tuesday
Staple food: 2 steamed buns.
Non-staple food: boiled eggs 1.
Side dishes: Babao 1 serving.
Beverage: milk
Wednesday
Staple food: buttered toast
Non-staple food: delicious chicken wings
Side dishes: cold cucumber
Beverage: fresh milk or hot chocolate milk or yogurt.
Thursday
Staple food: Naihuangbao
Non-staple food: tenderloin or elbow flower or jelly.
Side dishes: cold celery
Beverage: whole grain soybean milk
Friday
Staple food: jiaozi
Beverage: milk
Saturday
Staple food: bean paste buns
Non-staple food: sauce chicken liver or sauce beef (cooked food should be put in an ice box in advance and cut out in the morning)
Side dishes: sherry red or dried radish minced meat.
Beverage: thin milk cereal
Sunday
Staple food: Italian macaroni or pasta (minced meat, half onion, half carrot, and one bell pepper, all chopped into granules, then put them in a pot and fry them in turn, then put the cooked macaroni and noodles in a pot and stir fry them, and add tomato sauce).
Non-staple food: fruit salad
Soup: purple rice porridge or preserved egg lean meat porridge
Children should have a nutritious diet three Mondays a week.
Breakfast: Barbecued pork bun, mixed broth noodles.
Recess meal: seasonal fruit
Lunch: winter melon mixed soup, steamed bass, coconut, potato and beef, rice.
Noon: spicy cake, pitaya
Tuesday
Breakfast: egg, milk bread, lettuce and fish porridge.
Recess meal: seasonal fruit
Lunch: walnut fig pig bone soup, steamed pork rice with mushrooms.
Noon: laver egg roll, pork bone, pork liver, medlar soup.
Wednesday
Breakfast: jiaozi in soup and steamed meatballs.
Recess meal: seasonal fruit
Lunch: steamed chicken with golden needle and cloud ear, fried vermicelli with shredded shrimp, pickled mustard tuber and pork bone soup.
Noon: kelp and red bean syrup
Thursday
Breakfast: white gourd, thin eggs, snail powder and chopped green onion cake.
Recess meal: seasonal fruit
Lunch: Steamed eggs with chopped green onion and scallops, diced pork liver with vegetables, Yuzhu fish head soup and rice.
Noon: Apple
Friday
Breakfast: macaroni with meat sauce and lean porridge with rotten skin.
Recess meal: seasonal fruit
Lunch: pork bone soup with bamboo taro and oyster drum, lean beef with yuba, fried rice with carrot.
Noon: thin wax gourd straw mushroom soup
Children have a nutritious diet four Mondays a week.
Breakfast: 230ml of milk, 200g of bread and 50g of boiled eggs.
Lunch: rice (200g of japonica rice), fried pork slices with mushrooms (50g of fresh mushrooms, 50g of pork, 5g of vegetable oil, cooking wine, starch, egg white, monosodium glutamate), stir-frying (200g of vegetables, 5g of vegetable oil, monosodium glutamate, salt).
Dinner: steamed bread (180g flour), lily shrimp (50g shrimp, 25g carrot, 25g sweet pepper, 5g vegetable oil, lily starch, monosodium glutamate and salt), beef soup (50g cabbage, 50g dried bean curd, 50g carrot, 50g potato, 50g beef and 5g vegetable oil).
Extra meal: fruit.
Tuesday
Breakfast: millet porridge (millet 100g), 230ml milk and poached eggs (50g eggs).
Lunch: rice (japonica rice 150g), three strips of shredded fish (50g lean meat, 50g carrot, 5g potato 100g, 5g vegetable oil, shredded ginger, pickled pepper, soy sauce, vinegar, sugar, monosodium glutamate and salt), and stir-fried vegetables with mushrooms (200g green leafy vegetables, 50g mushrooms and appropriate amount of salt).
Dinner: gold and silver rolls (flour 100g, corn flour 100g, sesame paste, salt), steamed fresh fish (various fresh fish 150g, vegetable oil 5g, onion, shredded ginger, salt), and garlic chrysanthemum (chrysanthemum).
Extra meal: fruit.
Wednesday
Breakfast: japonica rice cake (150g), 230ml milk, preserved eggs mixed with tofu (50g lead-free preserved eggs, 50g internal fat tofu).
Lunch: rice (japonica rice 150g), scrambled eggs with garlic sprouts (garlic sprouts 100g, eggs 50g, vegetable oil 5g, appropriate seasoning), beef fillet with celery (lean beef 50g, celery stalk 100g, vegetable oil 5g, appropriate seasoning), and spinach vermicelli soup.
Dinner: black rice porridge (40g of japonica rice, black rice10g), steamed bread (flour150g), fried pork liver, 50g of pork liver, 50g of pea seedlings, 5g of vegetable oil, pepper, yellow wine, monosodium glutamate and salt, stewed potatoes with kidney beans (25g of lean meat, 60g of kidney beans).
Extra food: seasonal fruits.
Thursday
Breakfast: 230ml milk, egg cake (flour 150g, egg 50g, sugar 25g).
Lunch: rice (japonica rice 150g), shrimp tofu (inner fat tofu 100g, shrimp 50g, vegetable oil, starch, monosodium glutamate and salt 5g), stir-fry (fresh vegetables 150g, vegetable oil, monosodium glutamate and salt 5g), and shredded radish soup with shrimp skin.
Dinner: pork and vegetable steamed stuffed bun (flour 150g, lean pork 50g, laver 150g, vegetable oil 5g, proper amount of seasoning), laver and egg soup (egg 50g, laver and seasoning).
Extra meal: fruit.
Friday
Breakfast: Shrimp Wonton (50g shrimp, vegetable 100g, flour 100g, appropriate seasoning) with 230ml milk.
Lunch: rice (japonica rice 150g), moo shu pork (shredded pork 30g, eggs 50g, vegetable oil 5g, edible fungus 5g, seasoning 5g), braised eggplant (lean pork 30g, eggplant 150g, vegetable oil 5g, soy sauce and seasoning 5g), mung bean soup (mung bean and crystal sugar 5g).
Dinner: black rice steamed bread (black rice flour 150g), sweet and sour sparerib (sparerib 300g, vegetable oil 5g, appropriate amount of seasoning), oyster stewed tofu (oyster 100g, tofu 100g, vegetable oil 5g, coriander, onion, ginger, garlic and a little salt).
Extra meal: fruit.
Saturday
Breakfast: egg pancake (flour 150g, egg 50g, vegetable oil 5g, appropriate amount of seasoning), milk 230ml, fried mung bean sprouts (mung bean sprouts 200g).
Lunch: Dumplings (noodles 100g, lean meat 80g, vegetables 150g, vegetable oil 5g, appropriate seasoning) and mung bean porridge (polished rice 50g, mung bean 25g).
Dinner: red bean rice (japonica rice 150g, red bean 25g), stewed swordfish (swordfish 100g, vegetable oil 5g, onion, ginger, garlic, cooking wine, soy sauce and monosodium glutamate), fried celery (celery 75g, dried bean curd 30g, vegetable oil 5g, monosodium glutamate).
Extra meal: fruit.
Sunday
Breakfast: bread (200g of flour), 230ml of milk and 50g of boiled eggs.
Lunch: rice (japonica rice 150g), cumin-fried mutton (mutton 100g, auricularia auricula 2g, carrot 50g, vegetable oil 5g, and appropriate seasoning), roasted rape with mushrooms (fresh mushrooms 50g, rape 150g, vegetable oil 5g, and appropriate seasoning), and mixed with small vegetables.
Dinner: lily porridge (50g of japonica rice, appropriate amount of lily), steamed bread (flour 100g), two kinds of onions (50g of pork tenderloin, 50g of lean pork, 2g of onion 100g, auricularia auricula, 5g of vegetable oil, appropriate amount of seasoning), and shredded green pepper bean curd (50g of green pepper, 65438+ of bean curd skin).
Extra meal: fruit.
Children's weekly nutrition recipe 5 Monday: tricolor shredded wax gourd
Ingredients: wax gourd, carrot and green pepper.
Seasoning: salt, monosodium glutamate, salad oil, starch.
Exercise:
1, wax gourd, carrot and green pepper are shredded, blanched with warm oil and fished up for later use.
2. Blanch all vegetables with boiling water to get rid of greasy.
3, put a little oil in the pot, add all the ingredients to stir fry, and thicken after seasoning.
Highlight: Wax gourd tastes sweet but slightly cold, and has the effect of diuresis and detumescence. If you can eat with skin, the effect will be better. Eating wax gourd often can remove excess fat and water in the body and play a role in losing weight.
Tuesday: Fried shredded yellow throat with leek.
Ingredients: leek, yellow throat and carrot.
Seasoning: salt, monosodium glutamate, salad oil, starch.
Exercise:
1. Wash leek, cut into sections, wash yellow throat and carrot, and shred.
2. Blanch all the raw materials with boiling water and pick them up for later use.
3. put a little oil in the pot, stir-fry all the ingredients together, season and thicken the starch.
Highlight: Besides being rich in nutrients such as calcium, phosphorus, iron, protein and vitamins, leek also contains a lot of fiber, which can enhance the peristalsis of the gastrointestinal tract and accelerate the excretion of excess nutrients and fat in the intestine.
Wednesday: Braised chicken fillet with kelp
Ingredients: kelp, chicken breast, red pepper, green pepper, onion and ginger.
Seasoning: salt, monosodium glutamate, salad oil, broth, starch.
Exercise:
1, kelp is boiled, washed and cut into strips, red and green peppers are seeded and cut into strips, and boiled in boiling water.
2. Slice the chicken breast, season it with proper amount of salt, monosodium glutamate and starch, blanch it in an oil pan, and pick it up for later use.
3, put a little oil in the pot, add chopped green onion, stir-fry Jiang Mo, add broth, and add all the ingredients to stew for 3 minutes. After seasoning, thicken with starch and serve.
Highlight: Kelp has the functions of clearing away heat, promoting diuresis, reducing fat and lowering blood pressure. Contains a variety of minerals and vitamins, can reduce the deposition of fat in the heart, blood vessels and intestinal wall, and is a good product for reducing fat and weight.
Thursday: white radish with cuttlefish.
Ingredients: white radish, cuttlefish, red pepper, green pepper, onion and ginger.
Seasoning: salt, monosodium glutamate, salad oil, broth, starch.
Exercise:
1, the white radish is cut into diamond pieces, the red and green peppers are cut into pieces, and the vegetables are blanched with warm oil.
2. Wash the cuttlefish, blanch it with boiling water and pick it up for later use.
3. Put a little base oil in the pot, first add chopped green onion and Jiang Mo, then add all the raw materials and a proper amount of stock, and cook for 3 minutes. Thicken after seasoning.
Highlight: White radish is sweet and cool, and has the effects of eliminating fatigue, removing fat, resolving phlegm and relieving cough. It also contains choline, which can reduce blood lipid and blood pressure and is very beneficial to lose weight.
Friday: fried eel with mung bean sprouts.
Ingredients: mung bean sprouts, eel, red pepper, green pepper and ginger.
Seasoning: salt, monosodium glutamate, salad oil, starch.
Exercise:
1. Wash the eel, blanch it with boiling water, pick it up and shred it. Seed red and green peppers and cut them into shreds.
2. Blanch the mung bean sprouts, shredded red pepper and shredded green pepper with boiling water and pick them up for later use.
3. Put a little oil in the pot, add shredded ginger and stir fry, and add all the raw materials to stir fry. After seasoning, thicken.
A week's nutritious diet for children and a week's healthy diet for primary school students: Monday.
Breakfast: minced meat porridge (with bean dregs, barley and red bean porridge, sweet potato and corn porridge, soybean milk), bean paste buns (pancake box, Harbin cake, soil dregs cake, oil cake, potato cake, jiaozi and melon cake), celery tofu (celery peanuts, fried peanuts).
Meals: bananas, apples and pears (eat half an hour after meals or around 10 in the morning).
Lunch: Steamed eggs with meat pie (steamed eggs with clams), soup with melon and shrimp skin (soup with clams and winter melons), spinach with garlic paste (garlic and bitter chrysanthemum, sweet and sour lotus root slices, jellyfish cabbage, cold potato shreds, sesame kelp), rice, steamed bread, and flower rolls.
Lunch: a small piece of cake.
Dinner: cold cucumber, stir-fried melon, scrambled eggs with tomatoes, mung bean porridge (other porridge).
Healthy recipes for primary school students for one week: Tuesday
Breakfast: oatmeal (sweet corn porridge with fried peanuts and spinach), bean sprouts (pork kidney bean bag, mushroom cabbage bag), assorted pickles (red pepper, Chinese cabbage, pickled mustard tuber, cucumber slices, etc. ).
Extra meal: watermelon or grapes.
Lunch: kelp shredded pork soup (shredded mustard and a small amount of seasonal vegetables can be added), pork liver with leek (pork liver with garlic), minced tofu (tofu with shallots and tofu with Toona sinensis), rice, steamed bread and flower rolls.
Extra meal: a small piece of bread or banana.
Dinner: crucian carp soup (braised hairtail, drunken Spanish mackerel), stir-fried phoenix tail, celery pork liver (celery potato shreds, cold celery peanuts), rice, steamed bread, and flower rolls.
Healthy recipes for primary school students for one week: Wednesday
Breakfast: black date porridge, fresh meat buns (beef buns, steamed dumplings), garlic spinach.
Extra meal: banana or pear.
Lunch: Braised pork ribs with potatoes (ribs, kelp, stewed chicken with potatoes), diced diced pork with peanuts, mushrooms and cabbage (mushrooms and rapeseed), laver and egg soup, rice, steamed bread and flower rolls.
Extra food: snacks.
Dinner: Sam sun soup, yam stir-fry, leek eggs, rice, steamed bread and flower rolls.
Healthy recipes for primary school students for one week: Thursday
Breakfast: preserved egg lean porridge, jam bread, boiled eggs.
Extra meal: watermelon or apple.
Lunch: spicy chicken, corn kernels with green peppers, fish with Chinese sauerkraut, rice, steamed bread and flower rolls.
Extra meal: an apple or a snack.
Dinner: beef soup (beef stewed potatoes with tomatoes), meat fried carrots, green pepper corn, mung bean porridge (other porridge).
Healthy recipes for primary school students for one week: Friday
Breakfast: wonton, mashed potatoes and fruit salad (diced apples, bananas, pears, watermelons and grapes, mixed with a little sugar, salad dressing and jam).
Lunch: fried meat with mushrooms, Chinese cabbage and bean curd soup (mushroom and bean curd soup), cold spinach, rice, steamed bread and flower rolls.
Extra meal: grapes.
Dinner: radish balls, stir-fried dishes (Chinese cabbage, carrots, fungus, fried garlic moss, garlic fungus), fried meat with white gourd, rice, steamed bread and flower rolls.
Healthy recipes for primary school students for one week: Saturday
Breakfast: sweet potato porridge, corn steamed bread, cold mixed with three silk.
Extra meal: watermelon.
Lunch: stewed chicken soup, fried meat with cucumber and fungus, green pepper and potato chips, rice, steamed bread and flower rolls.
Extra meal: pears.
Dinner: fried carrots, tomato and egg soup, sliced mushrooms, rice, steamed bread and buns.
Healthy recipes for primary school students for one week: Sunday
Breakfast: one jiaozi with red oil (pork stuffing, leek and Chinese cabbage) (spinach, eggs, shrimps, beef celery, tofu, white radish, three fresh vegetables, Chinese cabbage, carrots, fungus and leek eggs).
Extra meals: bananas, pears.
Lunch: tomato sparerib soup (ribs seaweed soup, beef potato tomato soup, chicken potato vermicelli), fried Chinese cabbage (fried Chinese cabbage, mushroom rape), celery pork liver shreds (celery beef), cold mixed three shreds, rice, steamed bread and flower rolls.
Extra meal: watermelon.
Dinner: beef with green pepper (potato with green pepper), cold mixed with three shreds, sweet potato porridge.
Children have a nutritious diet seven Mondays a week.
Staple food: two rice (rice, millet).
Cooking: Mapo tofu (minced meat, tofu, fungus, green garlic), scrambled eggs with tomatoes (tomatoes, eggs).
Mapo tofu (minced meat, tofu, fungus, green garlic)
Side dishes: mixed peppers (pepper, cucumber, coriander).
Soup: Porphyra soup (Chinese cabbage, laver).
Tuesday
Staple food: Hua Juan (white flour, sesame paste).
Stir-fry: braised beef (beef, carrots, potatoes) and dried celery.
Side dishes: peanut celery leaves.
Soup: Shrimp skin and tomato soup.
Wednesday
Staple food: Zhajiang Noodles (yellow sauce, diced fat, cucumber, radish, boiled soybean, mung bean sprouts, celery powder).
Zhajiang Noodles (yellow sauce, diced fat, cucumber, radish, boiled soybean, mung bean sprouts, celery powder)
Side dishes: fried chicken liver. Soup: noodle soup.
Thursday
Staple food: red bean rice.
Stir-fry: Fried chicken with diced chicken (chicken, potatoes, carrots and fermented bean curd), garlic and cabbage.
Side dishes: fried pickled radish.
Soup: Porphyra, chopped green onion and egg soup.
Friday
Staple food: pancakes.
Picking vegetables: Picking miscellaneous vegetables (pork, mung bean sprouts, spinach, leeks and soaked powder) and fried vegetarian balls (carrots, potatoes, tofu and parsley).
Cooked vegetables (pork, mung bean sprouts, spinach, leek, water bamboo powder)
Side dishes: pickles.
Soup: yellow cornmeal porridge.
Saturday
Staple food: jiaozi (white flour, pork, Chinese cabbage, leek).
Side dishes: skin jelly (skin, green beans, carrots), salted duck, pine nuts and mushrooms, mustard cauliflower.
Sunday
Staple food: Hair cake (yellow corn flour, white flour, soybean flour, jujube, sugar).
Stir-fry: Braised fish, fried chrysanthemum, fried beef with onion, and baked gluten with mushrooms.
Side dishes: shredded seaweed with garlic, mixed with three kinds (peanuts, celery and carrots).
Soup: Hot and sour soup (tofu, animal blood, eggs).