This lecture focuses on nutritional meal management in childcare institutions, covering five key areas: menu design, ingredient procurement, meal preparation, hygiene management, and nutrition education. Following national regulations, meals should be balanced, easy to digest, and low in salt, oil, and sugar. The slides detail caloric and nutrient requirements for different ages and advocate for "cycle menus" to ensure dietary variety. Additionally, it establishes standards for kitchen facilities, food storage safety, and staff protocols. The goal is to provide a safe, healthy dining environment that supports the critical physical and intellectual development of early childhood.

Implemented by Department of Early Childhood Education
Date: 2026/05/26