Do Nutrient Contents Differ by Grain Type? A Study of School Lunch in Japan
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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Document Type: Research Article
Affiliations: Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan
Publication date: January 1, 2015
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