Abstract
Fatty acid contents of school lunch meals served in spring-summer season (69 days) in 1995 were analyzed especially on amounts of n-6 and n-3 polyunsaturated ones and their ratio (n-6/n-3 retio). The average n-6/n-3 ratio of meals was 5.5 when calculated on sum total of all the foodstuffs, and was 6.6±2.1 based on separate calculation on each lunch meal, higher than the guided value 4.0. Detailed analysis on kinds and amounts of foodstuffs used for those meals indicated that the n-6/n-3 ratio was elevated by cereals, meats, milks, pluses and nuts. Fishes, shellfishes are expected alternatives for meats to decrease the ratio. Choice of fats and oils and/or seasonings and spices for cooking meals could be important to make n-6/n-3 ratio much closer to the guided value.
