Survey of Dinner Menus for Junior-college Students

Abstract

A survey was conducted of dinner menus for Junior-college students with the emphases on nutrition and desirability. The responses showed that the intake of vitamins, except for vitamin A, was appropriate, but that few students ingested the optimum amounts of fat, protein, calcium, iron and energy. The nutritional intake from dinner constituted 44.3% of the daily energy requirement, indicating that the nutritional intake was biased toward dinner. Forty-three point three to 50.6% of the menu had some problems in respect of the appearance; for instance, accentuating the 'red' and 'green' colors of foods, and the attention to food arrangement. It was found that the more desirable the menu was rated, the better was the appearance of visual image of the food.