Abstract
The purpose of this study was to examine the menu contents of daily dishes among Japanese collegiate students. A survey was conducted for 69 collegiate students (54 students who live with their families and 15 who live in lodging houses). The results, as compared with the recommended menu in the cookery books, indicated that a majority of people did not have main dishes for breakfast. About a half of people had both main and subsidiary dishes for supper. The average materials used for cooking the supper were 3.0 kinds in main dishes and 2.1 kinds in subsidiary dishes. These figures were less than those of the menu recommened in the cookery books. The cooking methods for the protein food were nearly the same as those shown in the cookery books. Those included boiling, baking, panfrying, and frying. The subsidiary dishes were usually cooked in different manners compared to the main dishes.
