| Summary: | 碩士 === 輔仁大學 === 營養科學系碩士班 === 103 === Results of Nutrition and Health Survey in Taiwan (NAHSIT) 2011-2012 showed that schoolchildren consumed inadequate levels of fiber, vitamin E, Ca, Mg, Fe, Zn and K. Cost is an important factor when consumers make food choice. Therefore, dietitians would be confined by food cost when designing school lunch menu, and nutritional quality of school lunch could be influenced. The purpose of this study was to investigate nutrition quality of school lunch in two northern Taiwan cities, and to reveal food groups which were low-cost and rich in nutrients short in school lunch menu. Average daily nutrients and food servings availability were measured from collected school lunch menu (in 2014) of 23 elementary schools (City A =10, City B =13) in two northern Taiwan cities. Two fifth of Dietary Reference Intakes (DRIs) and 「Food servings and nutrient contents recommendation」 regulated by Ministry of Education (MOE) were used to assess the appropriateness of nutrients and food servings provided in school lunch. The nutrient availability from school lunch menu were compared by cities and supply types. Food items from school lunch menu were categorized to 14 food groups and 44 subgroups. Nutritional quality and cost of different food categories were calculated. The nutritional quality scores of food per serving (NDSRACC) were calculated based on 8 nutrients short in school lunch menu and linked serving cost to get cost-nutrition quality of food. The results showed that food groups of whole grains, dairy products, vegetables, fruits, and oil, nuts, and seeds in school lunch menu did not meet MOE's recommendations. The availabilities of fiber, vitamin E, B2, Ca, Mg, Fe, Zn and K of school lunch were below two fifth of DRIs in both cities. In general, school lunch of City A provided more nutrients than those of City B. The public-owned and public-managed school lunch provided more nutrients than those run by private mass food production company. Vegetables, whole grains, eggs, nuts and seeds, dairy products were among the food groups which were low-cost and rich in nutrients short in school lunch menu. In conclusion, the food servings and nurtients in school lunch menu did not meet requirement. Vegetables, whole grains, eggs, nuts and seeds, dairy products were food groups which dietitians could increase frequencies of supply, especially for leaflets aquatica, dried beans and fruitage, wholegrains.
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