給食管理実習に関する研究(第3報) : 食品の使用状況について

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We studied about the use state of foods by researching date of 244 menues (midday menu) made in the practical training in the administration on feeding service of our college in 54th, 56th and 58th year of Showa. The following is the conclusion. 1. Comparing the standard amount of food construction with the average practical amount classified by food group, meats are much more than the standard but, on the contrary, milk, eggs and peas don't come up to the standard amount. We think that the former is the main cause of the excessive amount of energy and fat, and the latter is the one of lack of calcium and vitamin B2. 2. Classifying by menu style the average practical amount classified by food group we can find the gap in the cases of fats and oils, nuts and seeds, peas, milk, fungus and seaweeds. 3. The frequency of the main dish becomes low in order of meats, minces, tofu and eggs, and especially the one of tofu and eggs does very low. The cookings of tofu and eggs are served with meats. 4. In the case of meats, and green and yellow vegetables, the kinds of foods are very few and not well-balanced, while the kinds of other vegetables and fruits are very often served, as they are cooked for the seasons and by the different ways. 5. The average food number of one menu is 19.4 items (15…26 items). We can find a positive correlation between the food number, and energy and the amount of fat, but can't find the connection between other nutrients.
松山東雲女子大学・松山東雲短期大学の論文

給食管理実習に関する研究(第3報) : 食品の使用状況について

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