The Food Appearance Rate in Each Group of the Three-color Classification System in School Lunch Menus
Year: 2015
Type: article
Abstract: Objective: To investigate the contents of school menus and the food appearance rate within each group of the three-color classification system.Methods: Twelve school lunch menus from 19 public elementary schools in Tokyo were collected between May and July 2012 (fiscal year 2011).Each school dietitian selected one seasonal menu from each grain category.The foods were classified using the three-color classification system for food groups published by the Japanese Ministry of Education, Culture, Sports, Science, and Technology.The food appearance rate by food group was calculated for each grain category (the frequency of the food appearance/the number of menus by each grain × 100).Results: Sixteen elementary schools (response rate = 84.2%)provided 192 menus (64 menus with rice, bread, and noodles, respectively).Schools reported 4,813 food items and 210 types of food.The food item that had the highest rate of appearance in the red group for all menus was milk (63 times, 98.4%).In rice menus, items such as miso, meat, soybean products, fish, and seaweed were the most frequently reported.In bread menus, meat and dairy products were among the top ten.In noodle menus, miso, seaweed, and cheese were among the most frequently reported. Conclusion:In this study, we highlighted the foods with the highest appearance rate in each group (red, yellow, and green).In addition, foods that were not included in the existing teaching materials were reported among the list of foods that had a high appearance rate.Jpn.J. Nutr.Diet., 73 (5) 213～220 (2015) Key words:school lunch, foods, the rate of food appearance, three-color classification system for food groups
Authors: Yui Kojima, Rie Akamatsu
Institution: Ochanomizu University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2631673229