Abstract
With the revision from“ Standard Tables of Food Composition in Japan-2015 (Seventh Revised Version)” (STFCJ 2015) to “Standard Tables of Food Composition in Japan-2020 (Eighth Revised Version)” (STFCJ 2020), it is now possible to accurately calculate energy levels based on changes in protein, fat, and carbohydrate levels, which are components used for calculating energy values. In this study, to examine the effect of the revised food composition table on uncooked food recipes and consider points when teaching students in training, we used 22 menus designed by students for the lunch provision training in the foodservice management practicum and assessed them according to the STFCJ 2020. We found that the average amount of nutrients consumed according to the STFCJ 2020 was significantly lower in energy, protein, and carbohydrate levels than that consumed according to the STFCJ 2015, which is considered to have a great effect on changing the nutritional content of polished rice, which is often used as a staple food with fish, mollusks, and crustaceans as a main dish. Therefore, it is necessary to teach students to prepare better menus using the STFCJ 2020 to carefully change the foodservice management practicum.
https://ror.org/02snehe53 
