為瞭解本校餐廳伙食供應概況及在餐廳用膳學生之營養攝取實情，並配合保健藥學科學生之教學，乃進行此項調查。調查期間為民國66年6月15日至6月17日。調查方式採用存貨秤量法，每餐各別稱量法及填表統計法同時進行。由結果顯示本校餐廳所提供的伙食在質與量均屬中等，尤其在每日熱量( 2901仟卡).蛋白質之量( 112.1克)與質(動物性佔三分之一)及鈣(651. I毫克) 、鐵(621.8毫克)白共應均達衛生署之建議值以上，實為難能可貴。需要增加的是維生素，在調查頂目中除B1及Niacin外，A, B2及C有顯著的偏低，不足之數達40%左右，造成這種現象的主要原因係由於伙食中深色蔬菜、水果、蛋及肝類等供應不足所致。不過從蛋白質及脂質之供應量分別超過衛生署建議值的60%及55%等事實看，要改善此項缺點並不困難，最值得注意並加以克服的是學生(包括伙食委員)缺乏正確的營養觀念造成營養素攝取不均及普遍的偏食與不珍惜食物的現象。 A survey of food comsuption of student's cafeteria in this college was carried out mainly by the food inventory method for a period of three days. The separated or average daily dietary intakes of calories and nutrients per student was calculated and compared with recommended daily dietary allowances (RDDA) and the Taiwan food. balance sheet.
The average daily intakes per student of calories (2901 Kcal ), protein (112.1g), calcium (651.1mg) iron(21.8mg) and vitamin B1(1.41mg ) were higher than estimated RDDA. On the other hand, the intakes of vitamins A (2875 IU), B2 (0.86mg), and C(32.1mg) were about forty percent less than the requirement suggested. it was found that the shortage of vitamins was due to the less consumption of deep-color leafy vegetables, fruits, egg and liver etc.
