栄養指導および献立作成に活用できる果実類の栄養評価

概要

論文の詳細を見る
For the nutrition counseling and making menu, fruits' food value was estimated Fruits mainly used for a dessert from the nutrition and the taste-characteristic which is not seen in other food groups. 1. As a result of classifying fruits (raw) into four on the basis of the weight per 100 kcal, there were significant differences between each classification about water, protein, carbohydrate, potassium, carotene, retinol equivalents, vitamin B_1, niacin, folate, pantothenic acid and vitamin C. 2. As a result of classifying fruits (raw) into four on the basis of the vitamin C content per 150g, there were significant differences between each classification about calcium, vitamin B_1, vitamin B_6, folate and pantothenic acid. In the two kinds of classification by this study, each class had the feature of the nutrition value. Therefore, replacement of the food in the same classification is possible, and a possibility that implementation of nutrition counseling and making menu would become more easily and exactly was suggested.
千葉県立衛生短期大学の論文