@article{oai:soar-ir.repo.nii.ac.jp:00017651,
 author = {太田,  久枝},
 journal = {信州大学教養部紀要. 第二部, 自然科学},
 month = {Jan},
 note = {In order to make out reasonable menus, the writer investigated concretely the conditions of menus stated in some authorized text-books of Homemaking Course. The results are as follows: (1) As to "the standard of the in-take of different groups of food", all the text-books make this "a measure" and by means of it determine the basis of nutrition. Concerning the tendency of the in-take, however, there are many cases which fill the unit in a day. The writer thinks it is more necessary to get the combination patterns to make each meal full. (2) The number of dishes, the number of food, etc. When we check the numbers of dishes for one meal, as the total average of all the menus, we can count from 4.4 to 4.7. And we can count for the food on them 8.6 to 11.0 as the total average. Among thelll are contained two kinds of animal food -that is, generally large and much one and generally small and little one. The writer thinks it is unnecessary to stick nervously to the number of dishes. Moreover, for every day meal when having much work to do, and having no time enough to cook it may be better to take the advantage of the one-heap-for-one-dish form as lunch style. Of course, it does not come that anything will do. We have to make the most of the effects of cooking. And we see it depends much on the number of dishes that we enjoy the psychological influences derived from eyesight and the palate. The menus with bread for breakfast are 20%, and others with "rice, soybean soup, side dishes (I • II), and pickles." They consist of from 4.4 dishes to 4.7, on which from 8 to 10 different kinds of food are served. Those menus for lunch reveal by implication the prosperous social, economical situations these days, have such varieties as having Japanese noodle or rice or bread. Those with bread hold 56%, that is, more than half. The numbers of dishes at lunch are 3.6, and the nmnbers of food are small. However, we can witness some considerations are being paid so as to make up nutrition higher, by complementiEg an inclination of starchy food, emphasis of food calorie, and the insufficient sole meal of Chinese vermicelli. (3) Protein requirements. They are low as a whole. Is it due to the low value of the approved standard of the quantity itself when those text-books were edited? Or, is it due to the lack of consideration for the materials in terms of quality when protein requirements were to be determined? On the other hand, as far as the number of requirenlents is concerned, the ratio of animal protein to protein in general shows high percentage at all school levels. In the text-books for primary schools, it is more than 50%; in those for junior schools, from 31% to 53%; in those for senior high schools, from 41% to 65%. For those who are the ages of physical growth and development, each meal should be realized as a full one, especially when the distinctive character of protein is put into consideration. And an investigation into concrete quality of protein requirements is required. These statements should be applied to vegetables, but the study in that way is beyond the scope this time. (4) Prices and costs of cerals. The standard value of price calculation in this paper is derived from the average of the retail price at three places in Matsumoto City about October, 1967, when the pric'C of rice and the prices of commodities have dawned to rising up. According to it, the average in-take of the standard quantity of In order to make out reasonable menus, the writer investigated concretely the conditions of menus stated in some authorized text-books of Homemaking Course. The results are as follows: (1) As to "the standard of the in-take of different groups of food", all the text-books make this "a measure" and by means of it determine the basis of nutrition. Concerning the tendency of the in-take, however, there are many cases which fill the unit in a day. The writer thinks it is more necessary to get the combination patterns to make each meal full. (2) The number of dishes, the number of food, etc. When we check the numbers of dishes for one meal, as the total average of all the menus, we can count from 4.4 to 4.7. And we can count for the food on them 8.6 to 11.0 as the total average. Among them are contained two kinds of animal food - that is, generally large and much one and generally small and little one. The writer thinks it is unnecessary to stick nervously to the number of dishes. Moreover, for every day meal when having much work to do, and having no time enough to cook it may be better to take the advantage of the one-heap-for-one-dish form as lunch style. Of course, it does not come that anything will do. We have to make the most of the effects of cooking. And we see it depends much on the number of dishes that we enjoy the psychological influences derived from eyesight and the palate. The menus with bread for breakfast are 20%, and others with "rice, soybean soup, side dishes ( I ・ II ), and pickles." They consist of from 4.4 dishes to 4.7, on which from 8 to 10 different kinds of food are served. Those menus for lunch reveal by implication the prosperous social, economical situations these days, have such varieties as having Japanese noodle or rice or bread. Those with bread hold 56%, that is, more than half. The numbers of dishes at lunch are 3.6, and the numbers of　food are small. However, we can witness some considerations are being paid so as to make up nutrition higher, by complementing an inclination of starchy food, emphasis of food calorie, and the insufficient sole meal of Chinese vermicelli. (3) Protein requirements. They are low as a whole. Is it due to the low value of the approved standard of the quantity itself when those text-books were edited? Or, is it due to the lack of consideration for the materials in terms of quality when protein requirements were to be determined? On the other hand, as far as the number of requirements is concerned, the ratio of animal protein to protein in general shows high percentage at all school levels. In the text-books for primary schools, it is more than 50%; in those for junior schools, from 31% to 53%; in those for senior high schools, from 41% to 65%. For those who are the ages of physical growth and development, each meal should be realized as a full one, especially when the distinctive character of protein is put into consideration. And an investigation into concrete quality of protein requirements is required. These statements should be applied to vegetables, but the study in that way is beyond the scope this time. (4) Prices and costs of cerals. The standard value of price calculation in this paper is derived from the average of the retail price at three places in Matsumoto City about October, 1967, when the pric'C of rice and the prices of commodities have dawned to rising up. According to it, the average in-take of the standard quantity of different groups of food by nineteen year old boys and girls is ￥ ２３９. per a day. At primary schools, the average is ￥ 203.; at junior schools, ￥ 186. 40; at senior high schools, ￥ 230. It is due to the quality of the materials, and the degree of combining the materials that it is rather low at junior high schools. Moreover, the ratio of cereals is 2.5% as the total average. This value perhaps tells that the contents of the side dishes are well. (5) Protein score (P. S.). The writer adopted as the standard the patterns of amino acid requirements adopted by the Committee of Protein Requirements, FAO, 1957, and compared the component of amino acid in the menus with it. As the result, we can see that amino acid containing sulphur and tryptophan have become most limiting amino acid or second limiting amino acid on almost all the menus. And from others such as lysine, threonine, some limiting amino acid has come out. The writer modified the menus in order to eliminate this waste, and got the result that most limiting amino acid score has risen and been fulfilled. This aspect of procedure should be taught and learned today to the students at the higher school year grades. (6) Chemical score (C. S.). An investigation into chemical score was done over 6ne day unit. The result was as follows: as to the value of eggs, amino acid containing sulphur became most limiting amino acid, and tryptophan became second limiting amino acid. The scores show 67% for the former; 93% for the latter. As to the value of human milk, such as tryptophan, lysine, and leucine became most limiting amino acid and second limiting amino acid. The scores show 87% for tryptophan, 90% for each of leucine and lysine. As a whole, C. S. showed higher in percentage than P. S. though the latter showed the spread of limiting amino acid. The writer suggests from these results that techniques of selection and combination of food higher in effects and much in quantity should be required., Article, 信州大学教養部紀要. 第二部, 自然科学 2: 89-108(1968)},
 pages = {89--108},
 title = {教科書中の献立の分析：合理的な献立作成のため},
 volume = {2},
 year = {1968}
}