@article{oai:fukuoka-edu.repo.nii.ac.jp:00001603,
 author = {秋永, 優子 and 中村, 修 and 下村, 久美子 and 糦須海, 圭子 and 本多, 藍},
 journal = {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 V, Art, health and physical education, and home economics},
 month = {2012-02-10, 2020-09-28},
 note = {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., Bulletin of Fukuoka University of Education. Part V, Art, health and physical education, and home economics},
 pages = {129--137},
 title = {Effects of Menu Elements on the Increase of the Amount of Fat in School Lunch},
 volume = {61},
 year = {}
}