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日本食品標準成分表の改訂が病院食（一般食）に及ぼす影響：栄養素等および新たな考え方に基づく PFC 比と従来法との比較について）
酒元誠治・村上淳・栢下淳子・棚町祥子 1、川谷真由美２、里見かおり３、丹生希代美４、濱口 優子５、安井 典子５、小瀬千晶 6、高橋陽子 7、金津千里
7、久保彰子 8、久野一恵 91 広島修道大学健康科学部健康栄養学科、2 島根県立大学看護栄養学部
健康栄養学科、3 徳島日赤病院栄養課、4 広島日赤病院栄養課、5 石川県立中央病院栄養課、6 独立行政法人国立病院機構 神戸医療センター栄養管理室、7㈱メディカルネットワーク、8 女子栄養大学栄養学部実践栄養学科、9 西九州大学健康栄養学部健康栄養学科
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The effect of the revised standard tables of food composition in Japan:
Comparison of nutrients and the percentage of the macronutrient energy ratio
between conventional and new calculation methods
Seiji Sakemoto ・ Jun Murakami ・ Junko Kayashita ・ Yoko Tanamachi １ , Mayumi
Kawatani2, Masako Tsuji3, Kaori Satomi4, Kiyomi Hanyu5, Yuko Hmaguchi・NorikoYasui6, Yumi Kodera7, Tsurumi Imamura8, Chiaki Kose9, Chiaki Kose9, Tomoko
Hidaka10, Yoko Takahashi・Senri Kanatsu11, Keiko Kai12, Akiko Kubo13, Kazue
Kuno14
1 The Department of Health and Nutrition, The Faculty of Health Sciences, Hiroshima
Shudo University
2Department of Health and Nutrition, Nursing dietetics department, The University ofShimane
3 Department of Human Nutrition, Faculty of Human Nutrition, Tokyo Kasei Gakuin
University
4Department of Nutrition, Tokushima Red Cross Hospital
5Department of Nutrition, Hiroshima Red Cross Hospital
6Department of Nutrition, Ishikawa Prefectural Central Hospital
7Department of Nutrition, Fukui Prefectural Hospital
8Department of Nutrition, Asoyamanami Hospital
9Department of nutritional management, National Hospital Organization Kobe MedicalCenter
10 Miyazaki nutrition care station, The Miyazaki Dietetic Association
11Medical Network Co., Ltd.
12Department of Nutrition Management, Faculty of Health and Nutrition, Minamikyushu
University
13Department of Applied Nutrition, Faculty of Nutrition, Kagawa Nutrition University
14Department of nutrition, Faculty of Health and Nutrition, Nishikyushu University

Abstract

In December 2020, the standard food composition tables in Japan wererevised from the 7th to the 8th revised edition. Considering thisrevision, the nutrient values of meals served in hospitals may need to bere-assessed. We examined how the changes in nutrient values of meals
may differ after the revision. Methods: We used menus from 11
hospitals in the Kyushu, Shikoku, Tyugoku, Kinki, and Hokuriku areasin Japan. First, we adjusted the energy to 1,900 kcal by altering theamount of rice in 719 one-day meal menus (56,141 food items). To
assess the difference in energy and 35 nutrients after 8th revised
edition, compared to the 7th edition, we created a query on Access,offered by Microsoft, by matching the number of food items and theirvolumes. Foods that were segmentalized and did not have previousvolumes were manually updated. A paired t-test was conducted tocompare the values between the 7th and 8th revised editions. Wecompared the macronutrient ratios between the conventional method(energy ratios of protein, total fat, and carbohydrates) and the new
method (energy ratios of protein calculated as the sum of amino acidresidues, fat expressed as triacylglycerol equivalent of fatty acid,available carbohydrates expressed in monosaccharide equivalents) ofratio calculation. For carbohydrates, a different calculation method(available carbohydrate by difference, 100 - (protein ratio + fat ratio))
was also utilized; therefore, we compared the values between theconventional, new, and different calculation methods. Results: Theenergy ratios significantly decreased by 114 kcal. Most of the nutrient
values (except for magnesium) were significantly different. The energy
ratios ([7th value − 8th value]/7th value) were in the range of 6% to24.7%, dietary fiber was -24.7%，and the triacylglycerol equivalent was-21.2%．In the case of minerals, the energy ratios were in the range of
11.0% to -62.1%，chromium was -62.1%，selenium was 13.6%，
manganese was 11.0%，and potassium was -10.4%．For vitamins, theranges were from 22.6% to -10.7%, Vitamin B1 was 22.6%，Vitamin C
was 20.0%, Niacin was 12.9%，Vitamin B6 was 10.8%，and Vitamin B12
was -10.7%. There were significant differences between the threemethods in terms of the protein-fat-carbohydrate energy ratio. In thecase of the new tables, energy by protein and energy by fat were lower
than the recommended daily allowance for the prevention oflifestyle-related diseases, and energy by carbohydrates exceeded theupper limit. Discussion: The overall energy of menus decreased by 114kcal; the reason for this was the decrease in the carbohydrate content,
especially with the setting of the new categories of sugar alcohols anddietary fiber. Additionally, these increases were more than the increases
in protein and fat. In the Dietary Reference Intakes for the Japanese
population, the amount of energy needed to provide a nutritionallybalanced diet (% energy) was evaluated by the Japanese government
using the conventional method. It may be necessary to consider thesekeywords

Revision of standard tables of food composition in Japan, Nutrition
management, Protein-fat-carbohydrate energy ratio, Food Service
Management, Dietary Reference Intakes for Japanese population※本データの英文表記は実際の論文上の表記とは異なります。