The amino acid intake of both home prepared meals and school lunch providing lysine fortified bread was compared with each other. The daily intake of each essential amino acid from both meals exceeded the minimum requirement for school children. The nutritive values of protein of home prepared meals and the school lunch, were as follows; the protein score was 84 and 82, egg score, 73 and 71, human milk score, 87 and 89, and E/T, 2511 and 2489 respectively. The main limiting amino acids of the above scores for the home prepared meals and the school lunch were: sulfur amino acids for the protein score and egg score, and for the human milk score, tryptophan, leucine and lysine. The proportion of these 3 amino acids of both meals somewhat differed.
The authors have selected 20 kinds of foods which we Japanese take most commonly in our daily life. Those foods were chosen in the order of the quantity mostly consumed according to the date provided by the Bureau of Statistics of the Prime Minister's Office and were classified in accordance with the profiles shown. Shown in the nature of Y-G type profile and factors of profiles in order to find their correlation to the degree of preference of foods. As a result, it was concluded that the correlation between the degree of preference and profiles is most significant in Tofu (bean curd) and Chikuwa (fried fish paste), white rice, noodles, Tofu (bean curd), Aburage (fried bean curd), cuttle fish, mackerel, Chikuwa (fried fish paste), pork, chicken, ham, eggs, green onions, cabbage, and radish showed a correlation between the factors of profiles and the degree of preference of foods. Also, in the degree of preference of foods for the “likes”, rice and bread are mostly used for habitual reasons and food excluding rice and bread for sensuous reasons. Sensuous reasons are mostly attributed for the dislikes.