Effects of a Menu of Foodservice Management Practicum of a University Because of the Revised Standard Tables of Food Composition in Japan

DOI Open Access
  • Sekiya Karin
    Department of Nutrition, Faculty of Health Care, Kiryu University
  • Kanbe Mieko
    Department of Nutrition, Faculty of Health Care, Kiryu University

Bibliographic Information

Other Title
  • 日本食品標準成分表改訂に伴う本学給食経営管理論実習の献立への影響

Description

With the revision from“ Standard Tables of Food Composition in Japan-2015 (Seventh Revised Version)” (STFCJ 2015) to “Standard Tables of Food Composition in Japan-2020 (Eighth Revised Version)” (STFCJ 2020), it is now possible to accurately calculate energy levels based on changes in protein, fat, and carbohydrate levels, which are components used for calculating energy values.　In this study, to examine the effect of the revised food composition table on uncooked food recipes and consider points when teaching students in training, we used 22 menus designed by students for the lunch provision training in the foodservice management practicum and assessed them according to the STFCJ 2020.　We found that the average amount of nutrients consumed according to the STFCJ 2020 was significantly lower in energy, protein, and carbohydrate levels than that consumed according to the STFCJ 2015, which is considered to have a great effect on changing the nutritional content of polished rice, which is often used as a staple food with fish, mollusks, and crustaceans as a main dish.　Therefore, it is necessary to teach students to prepare better menus using the STFCJ 2020 to carefully change the foodservice management practicum.

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Details 詳細情報について

  • CRID
    1390573242839264768
  • DOI
    10.34506/bku.32.0_79
  • ISSN
    24357049
    21864748
  • Text Lang
    ja
  • Article Type
    journal article
  • Data Source
    • JaLC
    • KAKEN
  • Abstract License Flag
    Disallowed

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