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Comparison of Usage of Fat and Oil (Lipids) for Cooking in Mass Feeding Facilities and Home

Authors
Publisher
中国学園大学/中国短期大学
Publication Date
Keywords
  • Fat And Oil
  • Mass Feeding Facility
  • Home Cooking
Disciplines
  • Medicine

Abstract

The differences in intake amount of fats and oils and in the intake ratios of the constituent fatty acids are closely related to prevention and contraction of the life style related diseases. In the present paper we investigated and analyzed the usage status of fats and oils for cooking in mass feeding facilities and in the home. This study shows that fats and oils were used properly in 86% of cooking in mass feeding facilities and in 72% in private homes. Twelve types of fats and oils were used in mass feeding facilities compared with 15 in private homes. Survey results indicate that soybean oil was used most frequently in 88%of the mass feeding facilities, sesame oil in 76%, butter in 64 %, margarine in 52%and rapeseed oil in 32%. Both olive oil and sesame oil were used most frequently in 48% of home cooking sites, margarine and butter in 41%and 40%, respectively, and both rapeseed oil and corn oil in 38%. Reasons for selecting cooking fats and oils in the mass feeding facilities were "good for health" and "adhere to the brand of manufacturer", whereas the home cooking sites specified "good for health" and "in use from a long time ago" as the major reasons. In the selection of fats and oils. their reasonable prices were common considerations. Both the mass feeding facilities and home cooking sites were careful about reasonable prices of fats and oils for their selection, and also careful about preventing oxidation and deterioration of the oils. A lot of fats and oils for food are manufactured and sold these days in Japan. A suitable selection of fats and oils for each dish is required in consideration of harmony with food, cookery and so on. In addition, a proper selection of fats and oils is necessary in mass feeding facilities from the viewpoint of business management, working surroundings and nutritional administration for each subject.

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