野菜350g以上摂取を習慣化するための実践的方法

抄録

Yoshie Seto Seiko Kanda Takako Sawada Kenshiro Fujimoto To establish a practical method for ensuring the consumption of 350 g or more of vegetables, we evaluated foods as protein sources showing only a slight variation in intake, and estimated the required vegetable intake based on its ratio to the protein content of these foods.
At each meal, the intake of green/yellow vegetables and that of other vegetables are respectively set at a minimum of 0.5 times and 1.0 times by weight of the intake of the foods used as protein sources (fish, meat, eggs, beans, and processed foods). The resulting method offers a more practical dietary balance than directly applying an intake of 350g or more of vegetables.