Examination of the Quality Control of 5 School Lunch Menus

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  • Nagura Hideko
    Department of Food and Nutrition Sciences, Graduate School of Human Life Sciences, Jumonji University Department of Food and Nutrition, Faculty on Human Life Jumonji University
  • Yamazaki Yoshie
    Department of Food and Nutrition Sciences, Graduate School of Human Life Sciences, Jumonji University Shiki City Board of Education
  • Kurisaki Jun-ichi
    Department of Food and Nutrition Sciences, Graduate School of Human Life Sciences, Jumonji University Department of Food and Nutrition, Faculty on Human Life Jumonji University Jumonji University Institute of Food, Nutrition and Health
  • Shimura Fumio
    Department of Food and Nutrition Sciences, Graduate School of Human Life Sciences, Jumonji University Department of Food and Nutrition, Faculty on Human Life Jumonji University Jumonji University Institute of Food, Nutrition and Health
  • Hashimoto Makoto
    Shiki City Board of Education
  • Yamaki Kiminori
    Shiki City Board of Education
  • Ozaki Kenichi
    Shiki City Board of Education
  • Shirasuna Masaaki
    Shiki City Board of Education
  • Ohmura Soutetsu
    Ohmurashouji Co., Ltd
  • Matsumura Chika
    Otsuka Pharmaceutical Co., Ltd.
  • Horie Kazumi
    Otsuka Pharmaceutical Co., Ltd.
  • Nakabayashi Tomitsugu
    Otsuka Pharmaceutical Co., Ltd.
  • Kasai Kouta
    NEWTIMES Co., Ltd.
  • Iwashita Ryu
    NEWTIMES Co., Ltd.

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Other Title
  • 学校給食における5献立の品質管理の検討
  • ガッコウ キュウショク ニ オケル 5 コンダテ ノ ヒンシツ カンリ ノ ケントウ

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<p>We conducted an examination of quality control for five school lunch meals offered in June and November. The differences in weight and nutrient content between the time of menu planning and the time the meals were served were measured as yield and nutrient retention factors, respectively. The yield factor was derived from the ratio of the weight of the total ingredients at the time of menu planning to the weight of the school lunch meal served. The yield factors for the five school lunch meals ranged between 87% and 94%, revealing a loss during the preparation process. Furthermore, seasonal ingredients were found to affect the yield factor of dishes using such ingredients. The nutrient retention factor was obtained by measuring the ratio of the nutrient content value of total ingredients at the time of menu planning to the value of the content analysis of school lunch at the time of serving. In all five school lunch meals, a significant decline in the nutrient retention factors was observed for energy content, calcium, magnesium and zinc. Furthermore, significant increases in vitamin A and dietary fiber were observed. However, no differences were observed for protein, fat, carbohydrates, sodium, iron, vitamin B1, vitamin B2, and vitamin C. as the intake amounted to 95% of the weight of the food served and the nutrient intake exceeded 95% for most nutrients except vitamins A and C, the school meals were found to be of high quality,. The quality evaluation of school lunch based upon the yield and nutrient retention factors revealed the need for identifying and investigating the causes of loss or gain during the preparation process to achieve quality improvements.</p>

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