Objective: This study investigated the nutrient contribution rate of foods in school lunches and examined its consistency with the definitions of the Three-Color Classification System for food groups.

Methods: Twelve school lunch menus were collected from 19 elementary schools in Tokyo, Japan. The overall nutrient contribution rates of food items in school lunches were calculated, and food items were categorized by the nutrient contribution rates of food items based on the Three-Color Classification System.

Results: Sixteen elementary schools voluntarily provided researchers with school lunch menus (response rate 84.2%). A total of 214 types of food were analyzed, totaling 4,811 food items. Based on each food’s contribution rate, food items were divided into eight categories. Of the 214 food types provided in school lunches, 13.1% (28 food items) were categorized with high contribution to one food group, 10.2% (22 food items) with high contribution to two food groups, and 9.8% (21 food items) with high contribution to three food groups.

Conclusions: Food items classified by contribution rate as high in one food group were in the minority. The food classification reflecting the provided amounts differed from the existing teaching material on the Three-Color Classification System.

contribution analysis, food classification, food group, nutrients, school lunches.