국 섭취 방법에 따른 음식 섭취량, 나트륨 섭취량 및 포만도의 관계

The Relationship between Food Intake, Sodium Intake and Satiety Rate and the Methods of Consuming Soup

  • 장은재 (동덕여자대학교 식품영양학과) ;
  • 조진남 (동덕여자대학교 정보통계학과)
  • Chang, Un-Jae (Dept. of Food & Nutrition, Dongduk Women's University) ;
  • Jo, Jin-Nam (Dept. of Statistics & Information Science, Dongduk Women's University)
  • 투고 : 2009.08.20
  • 심사 : 2009.10.05
  • 발행 : 2009.11.02

초록

In this study, we examined food intake, sodium intake, and satiety rate for different methods of consuming soup. Healthy young women (n=50) participated in this study. The subjects ate cooked rice and soup using a method that they preferred and then they were assigned into separate intake groups based on how they consumed their rice and soup. One group consisted of women that ate their soup and cooked rice separately (separate intake group, n=30). The second group consisted of the women who mixed the rice and the soup prior to consumption (mixed intake group, n=20). The mixed intake group consumed significantly more food (p<0.001) and sodium (p<0.05) than the separate intake group. Because of the high water content and ease of swallowing for the mixed intake method, the eating rate of the mixed intake group (42.5 g/min) was significantly higher than that of the separate intake group (28.8 g/min) (p<0.01). However, despite consuming 79.5 g more food at lunch, the rates of satiety were not significantly different before and after eating between the mixed intake and separate intake group. Therefore, eating rate, consumption norms and concept of "clean one's bowl" may influence food intake and sodium intake. Although more studies are needed, these data suggest eating cooked rice and soup separately may help to control obesity and hypertension.

키워드

참고문헌

  1. 손숙미, 허경협 (2002): 한국인의 소금섭취현황 및 영양문제.대한지역사회영양학회 학술대회자료집. 대한지역사회영양학회. 서울. pp.7-25
  2. Andrede AM, Greene GW, Melanson KJ (2008): Eating slowly led to decreases in energy intake within meals in healthy women. J Am Diet Assoc 108(7):1186-1191 https://doi.org/10.1016/j.jada.2008.04.026
  3. Bok HJ (2007): The literary investigation on types and cooking method of Bap (boiled rice) during Joseon Dynasty (1400's-1900's). Korean J Food Culture 22(6):721-741
  4. Chang UJ, Jung EY, Hong IS (2007): The effect of reduced portion size by using a diet rice bowl on food consumption and satiety rate. Korean J Community Nutrition 12(5):639- 645
  5. Chapman IM, Goble EA, Wittert GA, Horowitz M (1999): Effects of small intestinal fat and carbohydrate infusions on appetite and food intake in obese and nonobese men. Am J Clin Nutr 69:6-12
  6. Choe JS (2003): Study on frequently consumed dishes and menu patterns of middle-aged housewives for 1 year. J Korean Soc Food Sci Nutr 32(5):764-778 https://doi.org/10.3746/jkfn.2003.32.5.764
  7. Chong YK, Hong JS (2008): Cultural discussion for food-culture of Korea, China, and Japan in historical transition of tableware. Korean J Food Culture 23(3):308-317
  8. Garner DM, Garfinkel PE (1979): The eating attitudes test: an index of the symptoms of anorexia nervosa. Psychol Med 9(2):273-279 https://doi.org/10.1017/S0033291700030762
  9. Gerace TA, George VA (1996): Predictors of weight increases over 7 years in fire fighters and paramedics. Prev Med 25; 593-600 https://doi.org/10.1006/pmed.1996.0094
  10. Jun SN, Ro HK (1998): A study on eating habits and food preference of rural elementary school students. Korean J Food Culture 13(1):65-72
  11. Kim SH (1999): Children's growth and school performance in relation to breakfast. J Korean Diet Assoc 5(2):215-224
  12. Park YS, Son SM, Lim WJ, Kim SB, Chung YS (2008): Comparison of dietary behaviors related to sodium intake by gender and age. Korean J Community Nutr 13(1):1-12
  13. Rodin J, McAvay G (1992): Determinants of change in perceived health in a longitudinal study of older adults. J Gerontol 47(6):373-384 https://doi.org/10.1093/geronj/47.6.P373
  14. Rolls BJ, Bell EA, Waugh BA (2000): Increasing the volume of a food by incorporating air affects satiety in men. Am J Clin Nutr 72(2):361-368
  15. Rolls BJ, Morris EL, Roe LS (2002): Portion size of food affects energy intake in normal-weight and overweight men and women. Am J Clin Nutr 76(6):1207-1213
  16. Sasaki S, Katagiri A, Tsuji T, Shimoda T, Amano K (2003): Self-reported rate of eating correlates with body mass index in 18-y-old Japanese women. Int J Obes 27:1405-1410 https://doi.org/10.1038/sj.ijo.0802425
  17. Wansink B (2004): Environmental factors that increase the food intake and consumption volume of unknowing consumers. Annu Rev Nutr 24(1):455-479 https://doi.org/10.1146/annurev.nutr.24.012003.132140
  18. Wansink B, Kim J (2005): Bad popcorn in big buckets: portion size can influence intake as much as taste. J Nutr Educ Beh 37:242-245 https://doi.org/10.1016/S1499-4046(06)60278-9
  19. Zung WW (1986): Prevalence of clinically significant anxiety in a family practice setting. Am J Psychiatry 143(11):1471- 1472 https://doi.org/10.1176/ajp.143.11.1471