日本と韓国の小学校における給食内容の比較

抄録

The state of the school lunch program including nutrient intake, food ingredients, and cooking methods at an elementary school in Jeju city, Korea, was investigated, and the results were compared to the school lunch program in N city, Japan.
1) The recommended reference intakes of sodium, lipids, and dietary fiber are not stipulated by law for school lunches in Korea, but all of the stipulated nutrients in Jeju met the reference intakes. There was a need to propose recommended reference intakes of sodium, lipids, and dietary fiber for the school lunch program in Korea.
2) About 80% of the lunches in Jeju city, but less than 40% of the lunches in N city, used rice as a staple food. In Jeju city, about 7.5% of the cereals or pulses were added to the rice most of the time. Among the vegetables used in both cities, those used most frequently were Chinese cabbages, onions, and cucumber in Jeju city, and onions, carrots, and Chinese cabbages in N city. In Jeju city, raw Hijiki and Wakame (not dried), fishes, and shellfishes were served more often than in N city. For the seasonings, garlic and red pepper were used in significantly higher amounts in Jeju city than in N city.
3) The introduction of the local products and traditional cooking menu in Korea were found in the school lunches in Jeju city. These results suggested that the school lunch is an important curriculum of nutrition education involving diet culture for elementary school children in Korea.