Use of Eggs and Cow's Milk in the Menus of Nursery School Lunches

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  • Kubota Megumi
    Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
  • Teramoto Ai
    Department of Health and Nutrition, College of Human Environmental Studies, Kanto Gakuin University

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Other Title
  • 保育所給食における卵と牛乳の使用頻度に関する献立分析
  • ホイクジョ キュウショク ニ オケル タマゴ ト ギュウニュウ ノ シヨウ ヒンド ニ カンスル コンダテ ブンセキ

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Abstract

Eggs and milk are two major allergens for preschoolers. This study analyzed the frequency of using eggs and/or cow's milk in dishes, and the proportion of these foods in the private menus and shared menus for nursery school lunches in the Okayama district of Japan.<br>Eggs and/or cow's milk were used for more than 40% of the dishes in both private menus and shared menus. In respect of the staple foods, 40.8% of the private menus contained eggs and/or milk, this being significantly higher than the 14.1% of the shared menus. With the main and side dishes, in contrast, the shared menus contained eggs and milk more frequently than the private menus. Eggs and cow's milk in the main dishes were more often found in processed foods, while cow's milk itself was often used in snacks in the shared menus.<br>These results clarify that the frequency of use of eggs and cow's milk in the menu items differed between private menus and shared menus. These differences need to be considered to deal with food allergies in nursery schools.

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