Frey A L, Harper J M, Jansen G R, Crews R H, Shigetomi C T, Lough J B
J Am Diet Assoc. 1975 Mar;66(3):242-8.
Methodology was developed for planning school lunch menus which meet a specific nutrient standard. The method considered nine indicator nutrients plus calories and percentage of calories coming from fat. The nutrient composition of approximately 625 school lunch menu items were calculated using Agriculture Handbook No. 8 data. All nutrient data were converted to bead units which were summed on an abacus until the meal requirements were met. Preliminary testing of the method showed it to be usable by school lunch menu planners and provided menus meeting certain minimal nutrient constraints. After the test, suggested modifications were incorporated into the method to enhance its use. The method is described and a sample week's given.
已制定出用于规划符合特定营养标准的学校午餐菜单的方法。该方法考虑了九种指标营养素以及卡路里和来自脂肪的卡路里百分比。使用第8号农业手册的数据计算了大约625种学校午餐菜单项目的营养成分。所有营养数据都转换为珠子单位，在算盘上进行累加，直到满足膳食要求。该方法的初步测试表明，学校午餐菜单规划者可以使用该方法，并能提供符合某些最低营养限制的菜单。测试后，将建议的修改纳入该方法以增强其适用性。文中描述了该方法并给出了一周的示例。
