昭和57年5月の3日間にわたり,鈴鹿市庄野小学校および阿山郡大山田村東小学校学童を対象とし,朝食の食事内容について検討を行なった結果を要約すると,次のとおりであった。(1)主食パターンの分布をみると,庄野小学校では米飯パターン81.9%,パンパターン18.1%,その他のパターン0%であり,東小学校では米飯パターン80.4%,パンパターン14.3%,その他のパターン5.3%であった。(2)副食で出現頻度の高い食品群は,米飯パターンでは両校ともみそ,豆腐で代表される豆類であり,パンパターンでは乳類であった。また,最も出現頻度の高い調理形態は両校ともみそ汁で代表される汁物であり,その汁の実において,最も出現頻度の高い食品群は,両校とも豆腐,油揚げで代表される豆類であった。(3)上記の主食パターン別における食品群別および調理形態別の出現頻度については,両校との間に有意差が認められた。Over some three consecutive days of May, 1982, studies were made on the dietary contents of breakfast on the part of the children of Shono Elementary School at Suzuka City and Higashi Elementary School at Ohyamada Village in Mie Prefecture. The results obtained are summarized as follows: 1) Distribution of staple food patterns comprised 81.9% of boiled rice pattern, 18.1% of bread pattern and 0% of other pattern for Shono Elementary School and 80.4% of the former pattern and 14.3% of the latter pattern and 5.3% of other patten for Higashi Elementary School. 2) Groups of subsidiary food stuffs of high frequency in use were composed of pulses represented by miso and tofu for boiled rice pattern and of milk for bread pattern at both elementary schools, and the cooking form of highest frequency in use comprised juices represented by miso juice at both elementary schools, and groups of food stuffs as contents of juice of highest frequency were composed of pulses represented by tofu, aburage, etc. at both elementary schools. 3) Depending upon the groups of food stuffs, significant differences were observed in the above frequencies by food stuff and by cooking form, classified by stable food pattern between both elementary schools
