Abstract
The current provision of set meals in a university cafeteria and the development of a healthier cafeteria menu were investigated. The vegetable dish of a healthy set meal needed to be proportionately larger according to the “Japanese Food Guide Spinning Top”, and the current calcium content was low according to the “Dietary Reference Intakes for Japanese, 2005”. The percentage of respondents who stated they want to eat from the improved menu in the future was 93.8%, the reasons given being elucidated by the text-mining method; words that appeared with high frequency were “delicious”, “balance”, and “good”. It was found that creating a menu with increased calcium content was a major issue for providing healthy set meals. Evaluation by the diners was extremely high and they wanted this trial to be incorporated into the daily university cafeteria menu.
