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Title: 学校給食における献立評価の意義と評価項目の検討
Other Titles: Evaluation of Menus and Items for Evaluation in School Lunch Services
Authors: 秋永, 優子 / 中村, 修 / 下村, 久美子 / 片渕, 結子 / 渡邉, 美穂 / 宮崎, 藍
Authors (alternative): Akinaga, Yuko / Nakamura, Osamu / Shimomura, Kumiko / Katafuchi, Yuiko / Watanabe, Miho / Miyazaki, Ai
Issue Date: 1-Nov-2007
Citation: 長崎大学総合環境研究. 2007, 10(1), p. 1-10
Abstract: 給食における献立評価は,給食献立や食事内容のあり様が客観的に把握されるだけでなく,評価項目を念頭においた意識的な献立作成がなされ,また評価結果のフィードバックによって次の献立改善が図られることにつながり,質を高めるために必要なことであると言える。献立を多角的に総合評価するための項目の柱として,「献立構成」,「野菜の使用」,「地場産物」,「エネルギー・脂質等」,「加工食品」の5つを示した。それぞれについて,具体的な内容を検討した結果,「和食献立」,「主食が米飯」,「句の野菜等の使用」,「地場産物指定品目」,「脂肪エネルギー比率」などが,小項目としてあげられた。 / Evaluating school lunch menus is necessary for raising the quality of school lunch services. Evaluations can provide information on the state of menus and meal contents more objectively, and menus can be created with the knowledge from the items used for evaluation, and problems that appear can be corrected in the next menu. The pillars of the items used for the many-sided evaluation of the menus were; "menu composition", "usage of vegetables", "locally-grown produce", "energy and lipid", and "processed food". As components of each pillar the following were used; "Japanese-style meal", "rice based meal", "vegetables in season", and "ratio of fat-derived energy".
Keywords: school lunch services / evaluation of menus / items for evaluation / quality
URI: http://hdl.handle.net/10069/21485
ISSN: 13446258
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:Volume 10, No. 1

Citable URI : http://hdl.handle.net/10069/21485

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