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Do Nutrient Contents Differ by Grain Type? A Study of School Lunch in Japan

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Objective: We investigated the differences in the energy and nutrient contents of school lunches in which the grain portion consists of rice, bread, and noodles. Methods: We collected menus from 16 elementary schools in Tokyo in 2012. The mean nutrient contents of each type of grain (rice, bread, noodles) were compared using a one-way analysis of variance and Tukey's multiple comparison test. Results: Overall, 256 menus were analyzed. For the rice group, the mean content of carbohydrates was high, and that of sodium was lower than for the bread and noodle groups. However, the overall nutrient values for these menus were similar to the Reference Intake Values in Japan. Conclusions: We recommend that a variety of grains be incorporated into menus so that school lunches have a good nutrient balance.
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Keywords: GRAINS; NUTRIENT CONTENT; SCHOOL HEALTH; SCHOOL LUNCH

Document Type: Research Article

Affiliations: Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan

Publication date: January 1, 2015

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  • Health Behavior and Policy Review is a rigorously peer-reviewed scholarly bi-monthly publication that seeks manuscripts on health behavior or policy topics that represent original research, including papers that examine the development, advocacy, implementation, or evaluation of policies around specific health issues. The Review especially welcomes papers that tie together health behavior and policy recommendations. Articles are available through subscription or can be ordered individually from the Health Behavior and Policy Review site.
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