A satisfying diet is not always consistent with Improving quality of life.In recent years, overall vegetable consumption in Japan has been declining. However, consumption of salad vegetables has been increasing, and the amount of salad purchased has also been increasing.Since salads can be freely combined with many kinds of ingredients, their nutritional value can be adjusted, such as salads for elderly people with high protein content and salads for obese people with low calories.In this way, by providing salads and salad dishes that meet the conditions, a healthy diet with high QOL can be realized.

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食の外部化が進む中，魚離れの処方箋を考えるにあたり，外食に位置づけられ，かつ半ば強制的な給仕が可能な，社員食堂（以下，社食）や学校・病院・介護施設等の特定給食施設において，魚食提供を増やすための諸条件を本稿で明らかにした。

調査方法は，企業，大学・高専，病院，特別養護老人ホーム・介護老人保健施設（以下特養・老健）等の介護施設の合計30カ所の訪問ヒアリングを実施した。調査課題は，第一に，社食等の特定給食施設において，魚食提供の実態を明らかにすること。第2に，魚食が特定給食施設において増やせる場合の具体的な方策を提示することである。

今回の調査結果から，特定給食施設の1．特定多数の者に，2．継続的に，3．栄養管理を施す，という特徴を活用し，同施設を内製する病院や特養・老健施設において，今後，国産ひいては地元産の魚食提供を増やすことは可能との結論を得た。ただし、施設近隣に鮮魚店があること，また，その鮮魚店と介護施設との連携がうまく取り持てていること，の2つの条件を整える必要がある。

また、企業の社食においては，仮に魚食増が実現できたとしても，現状では，輸入の冷凍水産物の増加にしか寄与しない。これは，社食が費用削減の対象となっており，割高な国内産，地元産の魚食材を使用できないことによる。逆に言えば、冷凍輸入水産品の存在意義がここで確認された。

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Objective. In general, there are many CO₂-abatement measures including renewable energy utilization. However, we might have to consider the reduction of the indirect CO₂ emission, e.g., behavior and/or preference etc., on life cycle assessment (LCA) basis. For elderly people, there are surely difficulties in reducing CO₂ emission. That is, they would not be able to take the specific countermeasures such as promotion of PV system and/or eco-car, because of their limited incomes. For them, somewhat reasonable motivation without any obligation might have to be provided. In this paper, we investigated the relationship between the specific CO₂ emission and salt content of the cooking for the elderly who worry about their health condition, and they would try to pay more attention to the high-blood pressure problem. Due to this fact, a good motivation for their behavior of CO₂ emission abatement would be accrued.
Results and Discussion. Here, we selected the 171 menus for elderly people from the cooking database of “Bob & Angie”. The selected menus are satisfied with the condition of their calorie intake per day of 1800 kcal/day. At the same time, the numerical data of salt content of each menu was provided in the cooking database. For all of the menus, we estimated the life cycle CO₂ emission in the functional unit of g-CO₂/kcal. From the results, we estimated the correlation between the CO₂ emission and salt content based on the four categories: the category of main and side dishes and/or soup, that of food preparations of boiling, steaming and grilling etc., that of food materials of meat, fish and vegetable, that of different cuisines of Japanese, Western and Chinese dishes. As a result, the coefficient of correlation between the CO₂ emission and salt content for the category of main and side dishes and/or soup was the highest of 0.996. The average CO₂ emissions for the category were 1.115 g-CO₂/kcal in the main dish, 1.801 g-CO₂/kcal in the side dish and 2.907 g-CO₂/kcal in the soup. In the other categories, the coefficients of correlation were between 0.905 and 0.986.
Conclusions. In this paper, we were able to find out the evidence that there would be the specific correlation between CO₂ emission and salt content in cooking for elderly people. Due to their efforts to reduce the risks of illness, that is, their desires to remain physically healthy, it implies that the CO₂ emissions for their dietary behavior are mitigated.

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