大学生の栄養摂取状況に関する調査 : 第1報帯広畜産大学寮生の栄養摂取状況について

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Objectives and Methods: This study was made for the purpose of investigating the nutritional status of dormitory students and finding appropriate measures to improve it. A series of examinations and analyses were carried out from May to December 1963 on the menus of a student dormitory which serving 666 meals per day. The amount of daily intake of food per capita and per month was computed from the dormitory figures. The amount of nutrients (calories, proteins, fats, calcium, vitamins A, B_1, B_2, and C) ingested by the students were calculated based upon the Revised Table of Japanese Food Composition. To estimate the amount of essential amino acid, the table compiled by ORR and WATT of FAO, and revised by MATSUNO, was used. In order to compare the results, the provisional protein pattern of FAO was cited. For a general evaluation of the nutritional status of dormitory students, the standard for adult light labor of the Relative Metabolic Rate (RMR) was adopted. Results and Findings: 1) The average intake of beans, oils-and-fats, and meat (fish and animal) was 117g, 11g, and 110g respectively. This means that the intake of these foods exceeds the national requirement. However, the average intake of green yellow vegetables (26g), milk (5g), potatoes (46g), sugar (12g), eggs (11g), light colored vegetables (154g) and cereals (454g) are all less than the national requirement. Surprisingly serious shortages (about 75% less than the amount required) were found in the intake of green yellow vegetables, milk and potatoes, and in the intake of sugar, eggs and light colored vegetables (about 50%). 2) There are some sesonal changes in the intake. Generally speaking, students took more balanced menus from June to October, and less balanced ones in May, November and December. The most distinct seasonal changes were observed in the intake of beans, oils-and-fats, potatoes, milk, eggs and light colored vegetables. Moderate changes were observed in the intake of sugar, geen and yellow vegetables and fish and meat. Almost no seasonal change was observed in the intake of cereals. The problem is that these seasonal changes do not always follow the price fluctuation and flow of food to the market. In order to prepare more balanced and nutritious meals for students at a lower cost, it is necessary to choose appropriate foods at the time when they are lowest in price and to store them adequately. Improvement of cooking facilities and equipment to assure more varied and tasties meals for students and new storage facilities to keep purchased foods fresh seem to be urgently needed. 3) The average daily intake of fat and protein were 33.3g and 75.6g respectively, indicating the intake of both nutrients slightly exceeds the national requirement. On the other hand, the average intake of vitamin B_2 (0.65mg) and A (1, 048 I.U.), calcium (376mg), vitamin C (49mg), vitamin B_1 (1.05mg) and calories (2113) were less than the national standard. Exceptional deviations from the national standard were found in the intake of vitamin B_2 (50% shortage), and A (48%), calcium (37%), vitamin C (25%), vitamin B_1 (19%) and calories (16%). 4) Seasonal variation in nutrient intake was most common in vitamins A and C (figure 6). The intake was more balanced in July and August than in May and December. 5) The ratio of the caloric intake from cereals and oils-and-fats to the total calories was 69.8% and 4.7%, respectively, and of meat was 8.7% (Table 3). These figures differ greatly from those in Europe and U.S.A. For instance ; the caloric intake from cereals and potatoes in this sorvey is three times higher than the figures for Europe and the U.S.A. On the other hand, the caloric intake from oils-and-fats is about one third of that in either continent. For improving this situation, the ingestion of more calories from oils-and-fats rather than from cereals and potatoes should be recommended. 6) The ratio animal protein to total protein ingested was found to be 35.6%, of which 22.7% is from fish and shell fish, 11.4% from other meat, 1.2% from eggs, and 0.3% from milk. The percentage of protein from meat should be increased in some way. The daily intake of essential amino acids was leusine 5, 130mg, valine 3, 823mg, lysine 3, 499mg, and isoleusine 3, 492mg, and of triptophane 689mg, methionine 1, 237mg and sulfur containing amino acid 2, 030mg (Table 6-(1)). If these are compared with the provisional protein pattern (FAO), the intake of tryptophane and sulfer containing amino acid is observed to be 25% lower (Table 7). The first limiting amino acid is either tryptophane or sulfur containing amino acid. It was tryptophane in August, Novenber and December, and sulfur containing amino acid in the other months. 7) Of the total intake of fat, 31.5% is from oils-and-fats, and 28.3% from beans (Table 5, figure 13). A higher intake of fat from oils-and-fats is recommended in order to promote digestion of carotene through which most of vitamin A for these dormitory students is being supplied. 8) Calcium is ingested from soybean products (42.8%), meat and fish (19.80, %), vegetable and fruits (18.5%) cereals (12.5%), sea-weed (5.0%) and potatoes (1.4%). In this situation, more consideration for milk and milk products that are the best sources of calcium in every respect is thought necessary. 9) (a) Sources of vitamin A were vegetables (73.7%), fise and meat (23.8%), and oils-and-fats (2.5%). It seems necessary to raise the percentage of meats and oils-and-fats since the vitamin A in these is much better utilized than that from vegetables. (b) Sources of vitamin B are cereals (59.5%), meats (19.1%), vegetable and fruits (9.3%), beans (8.4%), and potatoes (3.7%). The fact that such a high percentage is from cereals (59.5%) is a problem, because carbohydrate requires a considerable amount of vitamin B_1 before it is well digested. More vitamin B_1 from meat and fish is recommended. (c) Sources of vitamin B_2 are cereals (34.4%), meat and fish (30.5%), vegetable and fruits (18.7%), beans (13.6%), and potatoes (1.9%). As the intake of vitamin B_2 is so small when compared to the national standard (50%), and as we cannot expect to supplement it much with vegetables, only an increase in the consumption of meat and fish can solve this problem. (d) Sources of vitamin C are vegetables (77.5%), potatoes (17.2%), fruits (1.9%), and others (5.4%).The loss of vitamin C of during cooking seems to be considerable. Careful treatment during cooking thought essential. 10) As mentioned above, there is a possibility of cosiderably raising the nutritional status by improving the menus, and preparation and by new facilities and equipment, etc. However, the problem of shortages in calcium, vitamin B_2 and vitamin A may not be solved even with these improvements. To futher improve the nutritional status the addition of some supplements should be cosidered. 11) In order to complete this study, surveys should also be made of the students physical condition, minimum nutritional requirements and supplemental foods.
帯広畜産大学の論文
1965-03-25

大学生の栄養摂取状況に関する調査 : 第1報帯広畜産大学寮生の栄養摂取状況について

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大学生の栄養摂取状況に関する調査 : 第1報 帯広畜産大学寮生の栄養摂取状況について

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大学生の栄養摂取状況に関する調査 : 第1報帯広畜産大学寮生の栄養摂取状況について