Abstract
The aim of this study was to provide a model for development of healthy box lunches for the middle-aged and elderly. Three types of box lunch were proposed: a box lunch plenty of mushrooms, a box lunch high in calcium and a makunouchi box lunch. We conducted taste testing of the box lunches and a convenience store makunouchi box lunch (CVS box lunch) and surveyed university faculty members and students. The energy density of the three box lunches developed was lower and the salt content was 30-50% less than that of the CVS box lunch, making them healthier. The three box lunches developed scored higher for seasoning and tastiness than the CVS box lunch and the box lunch plenty of mushrooms and the makunouchi box lunch scored especially higher. The energy density of the box lunch plenty of mushrooms was the lowest and it demonstrated an energy density that was low in comparison to its observed volume, though and it provided a feeling of satiety. Mushrooms are suggested to be a suitable food ingredient for the middle-aged and elderly.
