The self-sufficiency rate in Japan is the lowest among the major developed countries. This study analyzed the self-sufficiency rate and evaluated factors that might increase it, based on a survey of meals taken by female students. The findings were as follows: 1) The average self-sufficiency rate among female students was 43%. 2) The self-sufficiency rate varied among meals; breakfast was 36±27%, lunch was 48±24%, dinner was 49±22%, and snacks accounted for 32±23% (mean±SD). 3) The average self-sufficiency rate for a meal in which rice was the staple food was approximately 60% while that for a non-rice meal was approximately 20%, indicating that the self-sufficiency rate differed markedly according to whether rice was consumed or not. 4) Foods other than rice contributed little to the self-sufficiency rate, but potatoes, vegetables and fish, which are regarded as traditional Japanese foods, made a significant contribution. 5) It is possible to raise the self-sufficiency rate in Japan by consuming rice as a staple food, traditional Japanese food as side dishes, and traditional Japanese confectionery and fruit as snacks.