よむ、つかう、まなぶ。
「日本人の食事摂取基準（2025年版）」策定検討会報告書 (8 ページ)
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| 公開元URL | https://www.mhlw.go.jp/stf/newpage_44138.html |
| 出典情報 | 「日本人の食事摂取基準（2025年版）」策定検討会報告書（10／11）《厚生労働省》 |
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目 次
Ⅰ 総論
1 策定方針 ···························································································· 1
1-1 対象とする個人及び集団の範囲 ······························································ 1
1-2 策定するエネルギー及び栄養素······························································· 1
1-3 指標の目的と種類 ············································································ 2
1-4 年齢区分 ······················································································ ３
2 策定の基本的事項 ················································································· ３
2-1 指標の概要 ··················································································· ３
2-2 レビューの方法 ··············································································· ８
2-3 指標及び基準改定の採択方針 ······························································· ９
2-4 年齢区分 ···················································································· １０
2-5 参照体位 ···················································································· １１
2-6 策定した食事摂取基準 ······································································ １４
2-7 ライフステージ別の留意点 ·································································· １６
3 策定の留意事項 ·················································································· １７
3-1 摂取源 ······················································································· １７
3-2 摂取期間 ···················································································· １７
3-3 行動学的・栄養生理学的な視点 ····························································· １８
3-4 調査研究の取扱い ··········································································２０
3-5 外挿方法 ···················································································· ２１
3-6 値の丸め方 ··················································································２３
4 活用に関する基本的事項 ·········································································２４
4-1 活用の基本的考え方 ········································································２４
4-2 食事評価と留意点···········································································２４
4-3 指標別に見た活用上の留意点 ······························································３４
4-4 目的に応じた活用上の留意点 ······························································３６
5 今後の課題 ·······················································································４６
5-1 策定上の課題 ················································································４６
5-2 活用上の課題 ···············································································４６
Ⅰ 総論
1 策定方針 ···························································································· 1
1-1 対象とする個人及び集団の範囲 ······························································ 1
1-2 策定するエネルギー及び栄養素······························································· 1
1-3 指標の目的と種類 ············································································ 2
1-4 年齢区分 ······················································································ ３
2 策定の基本的事項 ················································································· ３
2-1 指標の概要 ··················································································· ３
2-2 レビューの方法 ··············································································· ８
2-3 指標及び基準改定の採択方針 ······························································· ９
2-4 年齢区分 ···················································································· １０
2-5 参照体位 ···················································································· １１
2-6 策定した食事摂取基準 ······································································ １４
2-7 ライフステージ別の留意点 ·································································· １６
3 策定の留意事項 ·················································································· １７
3-1 摂取源 ······················································································· １７
3-2 摂取期間 ···················································································· １７
3-3 行動学的・栄養生理学的な視点 ····························································· １８
3-4 調査研究の取扱い ··········································································２０
3-5 外挿方法 ···················································································· ２１
3-6 値の丸め方 ··················································································２３
4 活用に関する基本的事項 ·········································································２４
4-1 活用の基本的考え方 ········································································２４
4-2 食事評価と留意点···········································································２４
4-3 指標別に見た活用上の留意点 ······························································３４
4-4 目的に応じた活用上の留意点 ······························································３６
5 今後の課題 ·······················································································４６
5-1 策定上の課題 ················································································４６
5-2 活用上の課題 ···············································································４６