An Investigation on the Dietetic Pattern

When we make a standard menu suitable for Japanese, it is necessary to know the actual dietetic pattern prevailing among them. This report is concerned with the results of a survey on pattern of menus of breakfast, lunch and supper of the general households in a large city and a suburban town.This kinds of side dishes were full of variety, and the numbers of these dishes were per 100 households, 89 in breakfast, 121 in lunch and 125 in supper. Misosoup and Tsukemono (pickles) were most widely utilized followed by raw eggs, broiled fish and “Ohitashi (boild vegetables). It seems that these kinds of side-dishes are most typical patterns still prevailing among Japanese people.About 36% of the households surveyed prepared 3 dishes a meal.As the staple foods, rice was mostly utilized either in breakfast, lunch and supper. Bread was used more in the large city than in the suburban town which was the most striking difference between these two areas.Of the protein sources eggs and fish were prominently employed in both the areas.The proportion of the cooked foods and uncooked foods such as raw eggs, natto, ham, sausage and fresh vegetable was also observed. More uncooked foods were used in the large town throughout three meals, especially in breakfast about a half was served uncooked.