短大生の食生活

概要

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A dietary survey was made on 90 students of a dietitian training junior college about their dietary habits, especially the number of daily meal times and contents of meal during one week. 1. Number of students without taking breakfast was larger than those without lunch or supper. 2. Frequency of eating-cut was mostly observed in the case of lunch, and the number was about 11% of the total number of lunch. 3. As the staple food, cooked rice was taken more frequently, about 60%, than bread, which was taken about 20%.Bread was more taken as breakfast than as lunch or supper. 4. As the food material for the main dish, meat was used mostly, beyond 30%, and next to meat, shellfish, eggs, soybean products were used in this order. 5. As convenience foods, soup and Chinese noodles were most frequently used. 6. Total frequency of taking ready-to-serve food, ready-to-cook food, or retort pouch food was about 1 - 3%.
武蔵丘短期大学の論文
2000-03-31