お弁当箱食事法による栄養教育について : 第1報

本学食物栄養専攻生68名を対象とし,絵に描いた弁当箱の枠の中に日常弁当と理想弁当の中身をスケッチしてもらい,その中から食品数,料理数,料理の組み合わせなどを集計した。結果は次のとおりである。1)最も多く使用していた食品数は日常弁当,理想弁当とも10～12種類であった。2)食品群別では最も多く使用されていたのは,日常弁当,理想弁当とも緑黄色野菜であり次いで,その他の野菜,穀類であった。3)料理頻度の割合では,日常弁当,理想弁当とも,主食と副菜は,100%,主菜は90%,デザートはわずか30%であった。4)料理の組み合わせは56パターンあり,最も多かった組み合わせは日常弁当で「主食+主菜+副菜6」,理想弁当で「主食+主菜+副菜3」であった。5)料理数では,主食が27種類,主菜が75種類,副菜が138種類,デザートが19種類であった。

The authors had 68 students majoring in Food and Nutrition at our university sketch the contents of daily and ideal lunches in pictures of lunch boxes, and counted the number of foods, dishes and combinations of dishes. The results were as follows : 1) The largest number of foods used both in ideal lunches was 10 to 12. 2) Categorized by food group, green and yellow vegetables were used most often both in daily and ideal lunches, followed by other vegetables and cereals. 3) With respect to the rates of frequency of dishes, the rate was 100% for staple foods and side dishes, 90% for main dishes and only 30% for desserts. 4) There were 56 patterns in combinations of dishes, and the most common combinations were "a staple food + a main dish + 6 side dishes" in daily lunches and "a staple food + a main dish + 3 side dishes" in ideal lunches. 5) With respect to the number of dishes, there were 27 kinds of staple foods, 75 kinds of main dishes, 138 kinds of side dishes and 19 kinds of desserts.

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