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- 康 薔薇
- 兵庫栄養調理製菓専門学校
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- Kang Jung-ae
- Hwabuk Elementary School
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- 山口 光枝
- 大阪市大院・生活科学研究科
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- 山本 由喜子
- 大阪市大院・生活科学研究科
書誌事項
- タイトル別名
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- Comparisons of nutrient content in elementary school lunches in Japan and Korea
- ニホン ト カンコク ノ ショウガッコウ ニ オケル キュウショク ナイヨウ ノ ヒカク
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抄録
The state of the school lunch program including nutrient intake, food ingredients, and cooking methods at an elementary school in Jeju city, Korea, was investigated, and the results were compared to the school lunch program in N city, Japan.<br>1) The recommended reference intakes of sodium, lipids, and dietary fiber are not stipulated by law for school lunches in Korea, but all of the stipulated nutrients in Jeju met the reference intakes. There was a need to propose recommended reference intakes of sodium, lipids, and dietary fiber for the school lunch program in Korea.<br>2) About 80% of the lunches in Jeju city, but less than 40% of the lunches in N city, used rice as a staple food. In Jeju city, about 7.5% of the cereals or pulses were added to the rice most of the time. Among the vegetables used in both cities, those used most frequently were Chinese cabbages, onions, and cucumber in Jeju city, and onions, carrots, and Chinese cabbages in N city. In Jeju city, raw Hijiki and Wakame (not dried), fishes, and shellfishes were served more often than in N city. For the seasonings, garlic and red pepper were used in significantly higher amounts in Jeju city than in N city.<br>3) The introduction of the local products and traditional cooking menu in Korea were found in the school lunches in Jeju city. These results suggested that the school lunch is an important curriculum of nutrition education involving diet culture for elementary school children in Korea.
収録刊行物
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- 日本食生活学会誌
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日本食生活学会誌 16 (1), 11-17, 2005
日本食生活学会
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詳細情報 詳細情報について
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- CRID
- 1390001205198089216
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- NII論文ID
- 130004493662
- 10016464885
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- NII書誌ID
- AA11804821
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- ISSN
- 18812368
- 13469770
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- NDL書誌ID
- 7408733
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可