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Records of meals taken by 178 junior college female students were analysed by classifying them into four groups according to the intakes of calcium and iron (whether the intakes exceeded 80% of RDA or not). Four groups consisted of "high intakes of both calcium and iron (Ca-high • Fe-high)","low intake of calcium and high intake of iron (Ca-low • Fe-high)","high intake of calcium and low intake of iron (Ca-high • Fe-low)", and "low intakes of both calcium and iron (Ca-low • Fe-low)". We investigated differences in food intake patterns among the four groups in respect of three factors : nutrient intakes, food group intakes and cooking methods. Following results were obtained. 1) Two groups with high iron intake (Ca-high • Fe-high, Ca-low • Fe-high) indicated better results on the three factors mentioned above than the groups of low iron intake (Ca-high • Fe-low, Ca-low • Fe-low). 2) In the low iron groups, the energy and protein intake was 8090% of RDA, and that of fat 95-130% of RDA. 3) Groups with low iron intakes (Ca-high • Fe-low, Ca-low • Fe-low) indicated not only low total energy intake but also low iron intake per unit energy. Guidance to increase protein and iron intakes from animal sources appears warranted. 4) The average ratios of calcium intake to phosphorus intake were 1 : 1.7.1.8 in the high-calcium groups, and those of the low-calcium groups were 1 : 2.5 -3.0, indicating that phosphorus intake of the latter groups was higher than the former. There was no significant relation between the intake of phosphorus and that of processed foods. Jpn. J. Nutr., 46 (2) 85-94 94 (1988)

Food intake patterns investigated through high/low intake ratios of calcium and iron to RDA.