We’ll have a nutrition program before the exam.
Recommendation 8 of the Nutrition Plan
First, it is essential to keep the safety floor safe and to prevent food safety from arising before the examination. For example, raw seafood, long halogens, leftovers and unhygienic takeout can cause vomiting and diarrhoea, which must be avoided during the preparation period. Food is to be cooked and boiled and kept at a safe temperature. At the same time, do not try food that was previously not or never eaten, and do not give any chance to breed bacteria and viruses. 2. Maintaining dietary habits, allowing for a moderate fine-tuning of the body ‘ s dietary adaptation, is a long-term process, and sudden changes in the diet may increase the internal stress of the candidates and may result in physical discomfort. Thus, regular eating habits can be maintained, but moderate fine-tuning can be made to ensure a nutritional balance, ensuring that before the examination, the daily diet consists of animal foods such as cassava, vegetables and fruits, fish and eggs, and foods such as soybeans and nuts. At the same time, care is taken to keep the diet low and to avoid spicy food stimulation. iii. Having good staple foods and high stress on candidates during the period of ensuring brain energy supply, it is necessary to have sufficient staples to ensure that candidates have sufficient energy in their brain, so as to better maintain a clear brain and focus their attention. Adequate intake of coarse grains, access to abundant vitamin B1 and dietary fibres can also enhance appetite and help brain to use blood sugar. Candidates are advised to eat six to eight life-size staple foods per day, consisting of one to two full grains and chords and one to two potatoes. iv. Eating more vegetables and vegetables and fruits is an important nutrient, rich in vitamins, minerals and dietary fibres that can help digest and increase appetite. It is recommended to eat about one pound of vegetables per day and half a pound of fruit per day, with first choice of fresh, dark, seasony vegetables and vegetables. v. Ensuring sufficient protein intake contributes to improving learning ability, and ensuring good protein intake. The high level of consumption of animal foods and bean products, such as eggs, milk, shrimp, chicken ducks, skinny meat, beans, etc., in which fish shrimp shellfish, especially deep-sea fish, contain a wealth of DHA (22C hexachloroolec acid) is important for maintaining the proper functioning of the brain and for promoting thought and memory formation. However, over-ingestion of meat also increases the gastrointestinal burden, with an average of 1-1.5 taels per day recommended for animal meat, 1-1.5 taels per day for water products such as fish meat and 1 egg per day. vi. Increased intake of food-rich foods, accompanied by anxiety and stress. At this point, more calcium-rich food can help to reduce the neurological excesses. The most common calcium-rich food is milk and its products. Magnesium can also help candidates relax and promote sleep. Magnesium-rich foods consist mainly of green leaves such as spinach, mussels, mushrooms and nuts. vii. Reducing the intake of irritating foods such as coffee, strong tea and caffeine in chocolate, although it has the effect of anointing, over-ingestion of caffeine can lead to symptoms of discomfort such as heart failure and insomnia. In the afternoon and at night, as far as possible, the candidates do not eat the food in order to disrupt the normal sleep rhythm. 8. Sufficient drinking water, less sugar and less fat, can promote health and improve learning. On the eve of the examination, the hot weather should increase the amount of water available to candidates. Drinking water is limited to a small number of times and does not feel thirsty. Foods with sugar and high fats, such as sugar beverages, fried foods, etc., should be reduced so as not to affect appetite.
