2018 年 76 巻 Supplement 号 p. S23-S37
Objective: This study aimed to ascertain the philosophy and utilization of the current dietary reference intakes of school lunch programs in terms of nutritional management and indicate the role thereof by examining the changes in nutritional management implemented on the basis of the School Lunch Act enacted in 1954.
Methods: We summarized the role of nutritional management of school lunches by carefully examining the information required for nutritional management through an examination of the history, laws, results of surveys serving as indicators of nutritional management reforms, revisions in nutritional management of school lunches and the circumstances surrounding those revisions, survey reference materials on current nutritional management of school lunches, and a search of the literature, including previous researches regarding changes in nutritional management of school lunches in Japan from World War II to the present.
Results: The School Lunch Act was enacted following the World War II for the purpose of indicating basic nutritional standards and standard dietary composition tables relating to nutritional management, and nutrition and meal plans have since been implemented on the basis thereof. The menu contents of school lunches have been periodically revised based on survey results accompanied by changes in Japanese eating habits, and menu plans have been devised in consideration of incorporating a diverse range of foods and regional characteristics, with school lunches incorporating more than one-third of those nutrients unlikely to be consumed in the home each day.
Conclusion: The nutritional management of school lunches in Japan following the World War II has been revised in response to the changing times based on the School Lunch Act. The dietary pattern of school lunches in Japan established as full meal consisting of staple food, milk and an accompanying dish. Nutritional Standards were set to higher standard values than one-third of the daily energy requirement and one-third or more of the daily nutrient intake based on the actual circumstances surrounding the schoolchildren. Menu controls were developed by suitably combining a diverse range of foods while considering such factors as regional characteristics based on the Nutritional Standard values and contribute to the daily dietary intake status of schoolchildren.
