書誌事項
- タイトル別名
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- Use of Eggs and Cow's Milk in the Menus of Nursery School Lunches
- ホイクジョ キュウショク ニ オケル タマゴ ト ギュウニュウ ノ シヨウ ヒンド ニ カンスル コンダテ ブンセキ
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説明
Eggs and milk are two major allergens for preschoolers. This study analyzed the frequency of using eggs and/or cow's milk in dishes, and the proportion of these foods in the private menus and shared menus for nursery school lunches in the Okayama district of Japan.<br>Eggs and/or cow's milk were used for more than 40% of the dishes in both private menus and shared menus. In respect of the staple foods, 40.8% of the private menus contained eggs and/or milk, this being significantly higher than the 14.1% of the shared menus. With the main and side dishes, in contrast, the shared menus contained eggs and milk more frequently than the private menus. Eggs and cow's milk in the main dishes were more often found in processed foods, while cow's milk itself was often used in snacks in the shared menus.<br>These results clarify that the frequency of use of eggs and cow's milk in the menu items differed between private menus and shared menus. These differences need to be considered to deal with food allergies in nursery schools.
収録刊行物
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- 栄養学雑誌
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栄養学雑誌 65 (1), 29-36, 2007
特定非営利活動法人 日本栄養改善学会
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詳細情報 詳細情報について
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- CRID
- 1390001206547446016
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- NII論文ID
- 130003667897
- 10018538447
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- NII書誌ID
- AN00023058
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- ISSN
- 18837921
- 00215147
- http://id.crossref.org/issn/00215147
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- NDL書誌ID
- 8720393
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
