This study examined the trend in practical food management training as part of nutritionist training. A comparative study was conducted from the standpoint of the food materials and cooking methods employed, dividing the past 15 years into two stages, the period prior to 1994 (former period ; 28 menus were reviewed) and the period after 1995 (latter period ; 39 menus were reviewed), The following results were obtained:
1. Comparison of the two periods revealed an increased number of menus for female students and other peoples at the campus in the latter period, containing more fiber, calcium and iron.
2. As for the frequency of each food group, vegetables, seasoning and spices, mushrooms and beverages were used more frequently in the latter period indicating increased diversity. In addition, more seaweeds and dairy products were used in the former period.
3. In both the former and latter periods, boiled rice was the staple food and meat dishes were the most common main dish, followed by seafood, tofu and eggs, As secondary side dishes, boiled green and yellow vegetables and potatoes were most common. According to food group, in the latter period a transition from chicken to pork was observed and more dark than white fish was featured, In addition, there was an increase in the use of shellfish.
4. Examination of the average constituent weight chart of each food group in the menus during the two periods revealed some differences, but on a whole they were the same.