@article{oai:nagasaki-u.repo.nii.ac.jp:00016091,
 author = {秋永, 優子 and 中村, 修 and 下村, 久美子 and 井上, 由岐子 and 藤田, 雪子 and 本田, 藍 and 片渕, 結子},
 issue = {2},
 journal = {長崎大学総合環境研究},
 month = {Mar},
 note = {An evaluation sheet was proposed as one method of improving school lunch service. The items for evaluation that were identified in the previous report were reorganized, and 15 items, such as "menu composition consisting of a staple food dish, soup and main dish", "ratio of fat-derived energy", "amount of vegetables used", "use of frozen food and secondary processed food", and "the number of locally-grown food products", were selected. Full marks were set at 100 points, and 10 points were allocated as a basic score for each item. The scoring standard and the methodology were discussed and then utilizing them, a menu evaluation sheet was prepared., 長崎大学総合環境研究. 2009, 11(2), p. 27-38},
 pages = {27--38},
 title = {学校給食の質的改善のための給食献立評価の基準および評価票の提案},
 volume = {11},
 year = {2009}
}