The effects of menu preparation, nutritional guidance and nutritional surveillance on nutritional intake are evaluated. The nutritional elements remaining in 255 foods after cooking were assessed by using the Standard Tables of Food Composition in Japan (Fifth Revised Edition).
The loss innutritional elements by cooking could be effectively assessed by using this table. An increase in the nutritional elements originating from the seasoning used in cooking was recognized to originate from nukamiso-zuke, salt pickles, boiling with salt, and cooking with oil. Nitrate was decreased about 30% by cooking.
The results of this study confirm that this table can be used as a standard for determining the element loss in Japanese food from cooking for subsequent nutritional guidance.
