鉄含有食品の週あたり摂食頻度の違いが血中ヘモグロビン濃度に与える影響

鉄分は、月経や妊娠との関わりから、20～30歳代女性には特に必要な栄養素であるが、食事からの鉄摂取量の不足が報告されている。本研究では、女子学生における鉄含有食品の摂取が血中ヘモグロビン濃度に与える影響を検討した。血中ヘモグロビン濃度の低い女子学生を2群に分け、1週間あたりのひじきの摂取量を分割して毎日摂取する群(8名)、および週1回にまとめて摂取する群(7名)とし、6週間の介入を行った。毎日摂取した群は、血中ヘモグロビン濃度が介入前に比べて、介入後に有意に上昇した。一方、週1回まとめて摂取した群では、その変化には有意な差がみられなかった。鉄含有食品を分割して毎日補う方が、1週間にまとめて1度摂取するよりも、血中ヘモグロビン濃度の上昇に貢献する可能性が示唆された。Iron plays an important role in menstruation and pregnancy and is particularly necessary for women; however, there have been reports of insufficient iron intake among women. In this study, we observed the effect of ingestion of iron containing foods on the blood hemoglobin concentration in female students. Female students with low blood hemoglobin concentrations were divided into 2 groups: Groups I and Groups II comprised students who consumed dry ediblebrown algae on a daily and weekly basis, respectively. We monitored the 2 groups for 6 weeks. After the 6-week monitoring period, blood hemoglobin concentration increased significantly in Group I, whereas there was no significant increase in this concentration in Group II. Thus, we conclude that iron containing foods effectively increase blood hemoglobin concentration when consumed on a daily basis rather than on a weekly basis

Cooking characteristics of volume cooking and weight post-cooking according to the Standard Tables of Food Composition in Japan for nutritional management

給食施設では、利用者の適正な栄養管理を行うために提供する食事の栄養量が計算されるが、実際の摂取栄養量に近づけるために調理後の成分変化を考慮した栄養価計算が求められている。本研究は食品成分表の加熱調理後の重量変化率と加熱調理食品に着目し、大量調理における調理特性を分析した。2022 年10-12 月に実施した本学の給食経営管理論実習の予定献立を対象に、食品ごとの加熱調理法をゆで、蒸し、焼き、炒め、ホイル焼きに分類し、加熱調理後の成分値収載の有無を区分した。結果は、加熱調理食品数の累計167 回、食品成分表に加熱調理後の成分値の収載がないものは約４割と高かった。食品成分表の調理法は「ゆで」が多く、大量調理に対応する調理法の種類が少ない。さらに、大量調理は食材使用量が多く調理工程が長い特徴があるため、その仕上がり重量が少量調理と異なる。調理後の栄養成分値を算出する際には、食品成分表の食品の読み替えや、重量変化率の利用を慎重に行う必要がある。In food service facilities, nutritional values of the meals are calculated to ensure proper　nutritional management of consumers. Furthermore, it is recommended that nutrient values after cooking should be considered to calculate values closer to actual nutrient intake. The purpose of this study was to examine the rate of change in weight post-cooking and characteristics of volume cooking according to the Standard Tables of Food Composition in Japan 2020. We examined meals cooked by students in two classes. The study period was from October to December 2022. We classified each food into five cooking methods, viz., boiled, steamed, baked, stir-fried, and foil-baked, and determined whether the ingredient value was listed after cooking. The results showed that the total number of cooked foods was 167, and ingredients of approximately 40% of the foods were not listed after cooking. The most used cooking method according to the Standard Tables of Food Composition is “boiled”, and few other cooking methods are mentioned for volume cooking. Furthermore, volume cooking, which uses more ingredients and is a time-consuming process, yields finished weight that differs from that of low-volume cooking. To calculate nutrient values after cooking, several factors must be considered, such as whether another similar food can be substituted if that food is not on the ingredient list and whether the percentage change in weight should be considered.departmental bulletin pape

Analysis of Nutritional Composition Value Application Post-Cooking Using the Standard Tables of Food Composition in Japan in Food Service Facilities

本研究は給食施設において、食品成分表の調理後の栄養成分値の算出および活用の留意点について検討することを目的とし、管理栄養士養成校の給食経営管理論実習の予定献立を対象に食品ごとに調理法を７種類に分類し、食品成分表の調理後食品収載の有無を区分した。さらに調理前と調理後のエネルギー値および栄養素量を比較した。９食品群の調理後食品収載割合は57.6％で、とくに肉類が28.1％、魚介類が6.7％と低かった。調理法別では「ゆで」が82.7％と高かったが、他の調理法は10％以下であった。栄養素量の比較では、調理後に食物繊維総量を除くすべての項目で有意な減少が認められ、そのうちビタミンB1、ビタミンC、鉄の減少率が高く、先行研究と同様の傾向がみられた。 給食施設における調理後の栄養成分値の活用に関しては、栄養管理を行う給食施設自らが算出方法について一定の基準を作り、対象者のアセスメントを継続して行う必要性があると考えられた。This study aimed to analyze the calculation and utilization considerations for post-cooked foods in a food composition table at a food service facility in Japan. Foods from menu items prepared in food service management practices were categorized into seven groups based on cooking methods and subsequently classified according to their inclusion in the food composition table post-cooking. The energy and nutrient values before and after cooking were compared. Results indicated that 57.6% of foods across nine food groups were post-cooked, with meat constituting 28.1% and seafood 6.7%. The predominant cooking method was “boiled,” representing 82.7% of the total, while other methods constituted less than 10%. Analysis of nutrient content revealed a significant decrease in all categories post-cooking, except for total dietary fiber. Notably, vitamins B1, C, and iron demonstrated high rates of decline, consistent with the findings from previous studies. Regarding the use of nutrient composition values after cooking in meal service facilities, it is imperative for these facilities to establish standardized calculation methods and continuously assess their subjects.departmental bulletin pape

大量調理の調理特性と栄養管理における食品成分表の調理後質量値に関する一考察

給食施設では、利用者の適正な栄養管理を行うために提供する食事の栄養量が計算されるが、実際の摂取栄養量に近づけるために調理後の成分変化を考慮した栄養価計算が求められている。本研究は食品成分表の加熱調理後の重量変化率と加熱調理食品に着目し、大量調理における調理特性を分析した。2022 年10-12 月に実施した本学の給食経営管理論実習の予定献立を対象に、食品ごとの加熱調理法をゆで、蒸し、焼き、炒め、ホイル焼きに分類し、加熱調理後の成分値収載の有無を区分した。結果は、加熱調理食品数の累計167 回、食品成分表に加熱調理後の成分値の収載がないものは約４割と高かった。食品成分表の調理法は「ゆで」が多く、大量調理に対応する調理法の種類が少ない。さらに、大量調理は食材使用量が多く調理工程が長い特徴があるため、その仕上がり重量が少量調理と異なる。調理後の栄養成分値を算出する際には、食品成分表の食品の読み替えや、重量変化率の利用を慎重に行う必要がある。In food service facilities, nutritional values of the meals are calculated to ensure proper　nutritional management of consumers. Furthermore, it is recommended that nutrient values after cooking should be considered to calculate values closer to actual nutrient intake. The purpose of this study was to examine the rate of change in weight post-cooking and characteristics of volume cooking according to the Standard Tables of Food Composition in Japan 2020. We examined meals cooked by students in two classes. The study period was from October to December 2022. We classified each food into five cooking methods, viz., boiled, steamed, baked, stir-fried, and foil-baked, and determined whether the ingredient value was listed after cooking. The results showed that the total number of cooked foods was 167, and ingredients of approximately 40% of the foods were not listed after cooking. The most used cooking method according to the Standard Tables of Food Composition is “boiled”, and few other cooking methods are mentioned for volume cooking. Furthermore, volume cooking, which uses more ingredients and is a time-consuming process, yields finished weight that differs from that of low-volume cooking. To calculate nutrient values after cooking, several factors must be considered, such as whether another similar food can be substituted if that food is not on the ingredient list and whether the percentage change in weight should be considered

管理栄養士教育課程における学生の鉄分を含む食品に対する知識と摂取頻度との関係

鉄分は、月経や妊娠との関わりから、20～30歳代女性には特に必要な栄養素であるが、食事からの鉄分摂取量の不足が報告されている。一方、管理栄養士教育課程の学生は、将来、食生活の指導を行う立場になることから、学生時代における好ましい食態度の形成は重要な課題である。本研究では、栄養学科の女子学生288名を対象に「鉄分を含む食品に対する意識調査」を行い、鉄分に関する食態度の実態把握と検討を行った。内容は、鉄分を多く含む食品を3つあげ、料理名および食べる頻度を質問した。その結果、回答者の約70%が鉄分の多い食品をレバーと答えていたが、食べる頻度については、約80%はほとんど食べていないと回答していた。ほうれんそうと小松菜を食べる頻度は他の食品に比べると高く、学年による摂取頻度の差がみられた。鉄分の摂取量を増やす一つの方法として、一連の教育(食品の知識を高める→料理に取り入れる技術を習得する→食品の摂取が増し習慣化する)を反復することが必要であると考えられる。Iron is particularly necessary for women because of its association with menstruation and pregnancy, but women are reported to have insufficient iron intake. Students studying to become registered dieticians will be in a future position to instruct patients on eating habits, so their adoption of desired dietary attitudes while being students is crucial. This study surveyed 288 female college students in Nutrition Science regarding their knowledge of foods containing iron and ascertained and examined facts on student dietary attitudes towards iron. Students were asked to cite foods containing a large amount of iron, the names of dishes, and the frequency they were eaten. Results indicated that 70% of respondents cited liver as a food containing a large amount of iron, but most students (80%) did not eat it. Spinach and Japanese mustard spinach (or "komatsuna") were frequently eaten. There were differences in frequency of intake by school year, and effects of learning were observed. Repeating a series of educational classes (expand knowledge of foods, learn techniques to incorporate those foods in cooking, and then make a habit of increasing their intake) is one method of increasing intake of foods containing iron