Sugiyama Jogakuen University has started an industry-academia collaboration project between the Department of Nutrition and Dietetics and Ajinomoto Co., Inc.This project is a menu recipe using seasonal vegetables devised by students of the Department of Nutrition and Dietetic Science, Sugiyama Jogakuen University, for the "Love Veggie Project" of Ajinomoto Co., Inc., which aims to increase the vegetable intake of consumers in the Tokai area. It's about providing and cooperating.
厚生労働省の「健康日本21（栄養・食生活）」が推奨する一日あたりの野菜摂取量平均350g以上に対し、東海エリアの各県の野菜摂取量は愛知県（男性243g/全国中47位、女性240g/全国中47位）、三重県（男性283g/35位、女性262g/39位）、岐阜県（男性278ｇ/36位、女性277ｇ/24位）（厚生労働省「平成24年国民健康・栄養調査」）と目標よりかなり低い状況です。今回のプロジェクトで、椙山女学園大学と味の素株式会社のもつ知見やノウハウを活かし、東海エリアの野菜摂取量の状況改善を目指します。
In November 1, 2015 students from the Department of Nutrition and Dietetics participated in the first recipe contest for the project's menu recipe development.There are three recipe rules: (11) 19 menu 1 dishes (main dish + side dish) can consume 1g or more of vegetables per person, (2) use seasonal ingredients, and (240) a menu that can be cooked in 30 minutes. is.The winner of the Grand Prix was "3 whole onion! Inari Burg Vegetable Ankake", which uses 1 whole onion and you can get 2/3 of the recommended daily intake of vegetables.The semi-grand prix was awarded the "Chicken Saute with Marmalade Sauce," which can be cooked only in a frying pan.The award-winning recipes are published on the recipe site of Ajinomoto Co., Inc.
