In order to learn the actual status of mineral intake from school lunches, we determined the mineral contents in 72 samples collected from elementary schools in Aichi Prefecture. The intake was compared and studied with the recommended values.
1) Average mineral contents in a school lunch were; sodium, 1, 326mg; potassium, 780 mg; iron, 2.61mg; calcium, 340mg; phosphorus, 404mg; magnesium, 79mg; copper, 0.29mg; manganese, 0.93mg; zinc, 2.86mg.
2) While calcium, sodium and phosphorus intakes satisfied the recommended intakes, the intakes of other minerals were insufficient. Copper intake was only 50% of the recommended value.
3) Mineral intakes from school lunch differed depending on the kind of staple food served; potassium and phosphorus intake were higher in lunches served with bread, and manganese and zinc in lunches served with rice.
4) Difference due to different cooking methods was observed only in sodium intake which was higher in lunches prepared in the school kitchen.

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Factors that influence the vegetable consumption by Japanese elementary school children were examined by conducting a questionnaire survey on 1, 753 subjects and their parents in Wakayama City. The following result was obtained.
1) The percentage of boys who ate green and yellow vegetables everyday was 33.1%, and that for girls was 37.2%. The percentage was lower in agricultural and fishery districts than in commercial districts.
2) Children who consumed green and yellow vegetables more were those with more regular daily habits, higher frequencies of a variety of food items, and a higher awareness of importance of better dietary habits.
3) Children who consumed green and yellow vegetables with lower frequency disliked vegetables more, but indicated that they were willing to eat more vegetables if they were cooked in the way more appealing to them.
4) The parents who indicated their willingness to prepare vegetables in a way appealing to children accounted for 43.3% while those who were indifferent accounted for 9.3%. The former group showed a higher intake frequency of green and yellow vegetables and a keen awareness of their importance.

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