Nutrition Education with Lunch Box Menu : Part 2

本学食物栄養専攻生68名を対象に,日常弁当からより望ましい内容に改善した理想弁当のスケッチから,各食品群の食材料別使用頻度および料理数と料理の割合を調べた。結果は次のとおりである。1)穀類では日常弁当,理想弁当とも精白米が多く使われ,そのほとんどが白飯であった。2)魚類,肉類,卵類でも日常弁当,理想弁当とも同じ食材の鮭,鶏肉,鶏卵が多く使われ,最も多かった料理はいずれも他の食材を利用しない単一食品で調理された塩焼き,から揚げ,卵焼きであった。3)緑黄色野菜,その他の野菜では,日常弁当でミニトマト,レタスが付け合せとして多く利用されていた。理想弁当ではニンジン,キュウリが多く使われ,サラダや和え物,炒め物等の料理に幅広く利用されていた。4)お弁当の表面積比は,日常弁当,理想弁当とも望ましいとされるバランスの主食3:主菜1:副菜2が75%であった。

The authors had 68 students majoring in Food and Nutrition at our university sketch the contents of ideal lunches, which were improved from daily lunches to be more desirable, and found the frequency in use of each food group by foodstuff, the number of dishes and the rates of dishes. The results were as follows : 1) For cereals, milled rice was mostly used both in daily and ideal lunches and most often used as white boiled rice. 2) For fishes, meats and eggs, the same foodstuffs, salmon, chicken meat and eggs, were often used both in daily and ideal lunches. The most frequent dishes were fish broiled with salt, deep-fried chicken and omelet which were cooked with a single foodstuff without using other foodstuffs in both lunches. 3) For green and yellow vegetables and other vegetables, cherry tomatoes and lettuce were often used for garnish in dairy lunches. In ideal lunches, carrots and cucumbers were widely used in such dishes as salad, marinated food and stir-fried food. 4) With respect to the specific surface ratio of lunches, the ratio of "staple food 3:main dish 1:side dish 2," which is said to be the most desirable balance, occupied 75% both in daily and ideal lunches.

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