抄録
This study attempted to collect materials for a study program for making out good menus. The subjects for this study were the fifth and sixth year pupils of an elementary school. An investigation was made into their intuitive and critical ability to distinguish, on the basis of their nutritive values and I.Q.S. good menus from bad ones. The result can be summarized as follows : 1. The pupils under better nutritive values were better able to distinguish between good and bad menus. 2. Differences according to intelligence and sex were not observed. 3. In regard to school year, there were no differences between the fifth and sixth year pupils of the elementary school. But the third year pupils of a middle school were somewhat better than the above mentioned pupils.
