四訂及び五訂食品成分表による給食管理実習献立の検討

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This report shows the results examined the differences in the nutritive values of 31 sample menus for food service which were separately calculated on the basis of the 4th and 5th Japanese Standard Composition Table (JSCT). In order to select the above-mentioned menus it was treated that both the data of 78 menus for food service at the meal planning lessons in a junior college during the past three years (1998-2000) and of 378 school lunch ones recorded in several published books dealing with the training the meal planning ability. These 456 food service menus were classified into four categories of food styles, typical menu styles, types of food material groups and styles of cooking operations. Standard menu pattern for food service is consisted of a certain staple food, a soup, three dishes, a dessert and a drink (ratio : 147/456). The subjects were classified into three groups of food style : Japanese (43%), Western (33%) and Chinese (24%). The techniques of grilling, deep-flying, boiling or frying were frequently chose as the cooking methods. In food material groups, meat group was abundantly used for main dish, and in other gruops fish, egg, bean, etc. decreased in that order. Meat and fish groups accounted for about three fourths of the whole main dishes. We prepared 31 standard model menus of food service for nutritive computation depending on JSCTs ; 12 cooking menus of Japanese style, 10 of Western style and 9 of Chinese style. As a result, vitamin-contents showed apparently the differences among the means of the nutritive values obtained from the 4th and 5th JSCT. Values of vitamin A calculated in accordance with the 5th JSCT showed significantly higher than those with the 4th Table (p<0.05). However, in the salt values of Chinese style menus it was showed that the mean of values with the 4th JSCT was higher than those with 5th JSCT.
東九州短期大学の論文
2002-03-01

四訂及び五訂食品成分表による給食管理実習献立の検討

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