日本食生活学会誌
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
資料
食物アレルギー対応の充実に向けた保育所給食の献立比較
柴田(石渡) 奈緒美増子 紗和
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ジャーナル フリー

2022 年 33 巻 1 号 p. 27-36

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 We analyzed menus of nursery schools that provide meals prepared without hen's eggs, wheat flour, and dairy products, as well as menus designed by representative dietitians of nursery schools in Gifu city. The results revealed that in both menus, rice, curry with rice, and soups were the most commonly served staple food, rice bowl dish, and side dish, respectively. An analysis focusing on the three major allergens suggests that the soups provided in Gifu city can be adapted to food-allergic children without making major changes to the current menus. Furthermore, it was found that hen's eggs were not used in the deep-fried foods of both menus. Another analysis focused on substitute ingredients revealed that rice flour was used as a substitute for wheat flour in curry roux and hashed beef roux. In addition, rice flour and potato starch were used as substitutes for wheat flour. Then, rice bread crumbs that were used in place of bread crumbs make it possible to serve deep-fried foods, hamburger steak, and meatballs to children with food allergies. Since yogurt-containing desserts could not be served, meals containing other supplemental ingredients, such as Japanese mustard spinach and dried small sardines were served. In the future, the national and local governments should take the initiative of compiling representative studies summarizing the current problems and the food allergy correspondence method at each nursery school. Then, it is necessary to disseminate these information with guidelines.

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