Evaluation of the Sugar Content in the Side Dishes Served in Elementary School Lunches

DOI Web Site 10 References
  • Yamaguchi Miwa
    Department of Preventive Medicine, Institute of Health Biosciences, The University of Tokushima Graduate School
  • Kuroda Akio
    Diabetes Therapeutics and Research Center, The University of Tokushima
  • Kotani Yumiko
    Department of Pediatrics Graduate School of Medical Sciences, The University of Tokushima
  • Matsumura Akiko
    Department of Nutritional Care of Tokushima University Hospital
  • Katsuura Sakurako
    Department of Preventive Medicine, Institute of Health Biosciences, The University of Tokushima Graduate School
  • Uemura Hirokazu
    Department of Preventive Medicine, Institute of Health Biosciences, The University of Tokushima Graduate School
  • Yokota Ichiro
    Institute for Clinical Research, Kagawa Children's Hospital
  • Kagami Shoji
    Department of Pediatrics Graduate School of Medical Sciences, The University of Tokushima
  • Arisawa Kokichi
    Department of Preventive Medicine, Institute of Health Biosciences, The University of Tokushima Graduate School
  • Matsuhisa Munehide
    Diabetes Therapeutics and Research Center, The University of Tokushima

Bibliographic Information

Other Title
  • 小学校給食の副食に含まれる糖質量の検討
  • シンダン ・ チリョウ(ショクジ ・ ウンドウ ・ ヤクブツ チリョウ) ショウガッコウ キュウショク ノ フクショク ニ フクマレル トウ シツリョウ ノ ケントウ

Search this article

Description

Kuroda et al. proposed a simple method for calculating the carbohydrate content based on a food exchange list (Shokuhin Koukanhyou), with a sugar content of dietary staples of 40 % for rice, 50 % for bread, and 20 % for boiled noodles and a side dish containing 20 g sugar. This study focused on the sugar content in in school lunches, which have a nutrient composition that is different from diabetic meals. The total energy content of school lunches and the sugar content in their side dishes were investigated in 42 school lunches served in elementary school. The average energy intake in the total lunch increased depending on the school grade (670±44 to 752±50 kcal; means±standard deviation). On the other hand, the sugar content of side dishes increased from 29.7±7.5 g in the 1st-2nd grade to 31.2±8.1 g in the 5th-6th grade, thus it could be estimated to be 30 g regardless of the energy intake. Two hundred milliliters of milk containing approximately 10 g of carbohydrate was served in every school lunch, which accounted for the 10 g increase in comparison to hospital lunches. These results indicate that the sugar content in the side dishes of elementary school lunches can be estimated to be 30 g regardless of the energy intake.<br>

Journal

References(10)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top