Improvement of the Food Services in a Prefectural High-school Dormitory by Providing a Meal Menu Prepared by a Registered Dietician

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  • Sogawa Misako
    Training Department of Administrative Dietitians, Faculty of Human Life Science, Shikoku University

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  • 県立高等学校総合寄宿舎への献立表提供による栄養改善に向けた取り組み
  • ケンリツ コウトウ ガッコウ ソウゴウ キシュクシャ エ ノ コンダテヒョウ テイキョウ ニ ヨル エイヨウ カイゼン ニ ムケタ トリクミ

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Abstract

Objective: We investigated whether the dormitory food services improved when a registered dietitian provided the meal menu for a prefectural high-school dormitory that previously had no registered dieticians.<br>Methods: A registered dietitian who worked at a food service facility different from the dormitory planned the meal menu for 1 month from April 2010 and submitted it to each dormitory by e-mail through the Tokushima Board of Education. We assessed whether the dormitory food services improved by comparing the previous menu (November 2009) with the 20-day menu prepared by the registered dietitian (November 2010). We compared the nutrient content, amount of each food group served, and nutritive ratio. We also conducted a questionnaire survey among the dormitory students who used the dormitory food services before and after the new menu was provided.<br>Results: The nutritional content of the meals was significantly increased after the new menu was provided by the registered dietitian, particularly for calcium; vitamins A, B1, B2, and C; and dietary fiber. The servings of nuts and seeds, vegetables, fruits, mushrooms, and milk products significantly increased after the new menu was provided, while the fat energy ratio was significantly decreased. The results of the questionnaire survey revealed that 64.5% of the dormitory students felt that the new menu was superior to the previous menu.<br>Conclusions: By comparing the nutrients delivered, amount of each food group served, and nutritive ratio, we found that the meal menu prepared by the registered dietitian was suited for the dormitory students.

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