Constituent Elements and Dish Contents of School Lunches.
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概要
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The constituent elements, ingredients and dish contents employed in preparing 3, 420 menus for school lunches were studied by "Analysis on relativity of elementary technologies". The following results were obtained.1) As for the pattern of menus, 14.4% consisted of a main dish, a side dish and staple food.2) Rice was served as staple food more frequently than bread, and the main dishes consisted of meat, fish, peas and beans, and eggs in this order. The seasonal characteristics were observed in menus.3) The combination of onion and carrot was most frequently served at the relatively of 0.4115, followed by the combination of potato and carrot, and welsh onion and carrot. As regards the seasonings, the tendency observed was that pepper and vegetable oil was often used with salt, and soy sauce with sugar.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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