2026-03-14T05:29:22Z https://fukuoka-edu.repo.nii.ac.jp/oai

oai:fukuoka-edu.repo.nii.ac.jp:00001603 2024-05-23T03:43:41Z 71:76:1715573597656

Effects of Menu Elements on the Increase of the Amount of Fat in School Lunch 秋永, 優子 アキナガ, ユウコ AKINAGA, Yuko 中村, 修 ナカムラ, オサム NAKAMURA, Osamu 下村, 久美子 シモムラ, クミコ SHIMOMURA, Kumiko 糦須海, 圭子 キスミ, ケイコ KISUMI, Keiko 本多, 藍 ホンダ, アイ HONDA, Ai open access ETYP:教育関連論文 Fat content in school lunch was surveyed. Menu contents were analyzed and elements that increased fat content were examined. Fat content in school lunch was much different among 10 schools. As for average amounts of fat served in school lunch, the least among the elementary schools was 18.8 g and the most was 24.9 g. It became clear that the schools using secondary processed food frequently also used fried food frequently (r = 0.76). Fat content was not necessarily high simply because secondary processed food items were used and depended on what kinds of secondary processed food were used. A reason why the "other food as staple food" menu group differed from the other two groups was that bread and pasta used as staple food contained more fat. 福岡教育大学 2012-02-10 eng departmental bulletin paper http://hdl.handle.net/10780/1297 https://fukuoka-edu.repo.nii.ac.jp/records/1603 0286-3243 福岡教育大学紀要. 第五分冊, 芸術・保健体育・家政科編 Bulletin of Fukuoka University of Education. Part 5, Art, Health and Physical Education and Home Economics 61 129 137 https://fukuoka-edu.repo.nii.ac.jp/record/1603/files/5015-akinaga-hoka-2012.pdf application/pdf 773.1 kB 2020-09-28