Browse > Article
http://dx.doi.org/10.14373/JKDA.2020.26.4.269

Comparative Analysis of Perception Volume, Intake Volume, and Satiety Rate of Rice, Soup and Side Dishes Using Tableware and Food Tray  

Jung, Eun-Jin (Dept. of Food & Nutrition, DongDuk Women's University)
Chang, Un-Jae (Dept. of Food & Nutrition, DongDuk Women's University)
Publication Information
Journal of the Korean Dietetic Association / v.26, no.4, 2020 , pp. 269-277 More about this Journal
Abstract
The perception volume, intake volume, and satiety rate of rice, soup, and side dishes using tableware and food trays were analyzed. Rice, beef, soup, and side dishes in tableware (1st week) and the same menu in food trays (2nd week) were served to twenty-nine female college students over two consecutive weeks (BMI 22.1 kg/㎡, Age 22.9 yr). The results showed that the perceived volume of soup served in tableware was significantly higher than when served in a food tray. On the other hand, except for the perception volume of soup (tableware: 174.80±19.40 g, food tray: 136.14±12.77 g, P<0.05), there was no significant difference in the food perception volume and food intake volume using tableware and food trays between the two groups. The satiety rate of the food tray group (6.68) was significantly higher than that of the tableware group (7.42) after one hour (P<0.05). However, except after one hour, the two groups' satiety rate showed a similar pattern. In most of the comparisons, the results showed no difference between table ware and food trays. Besides, the use of food trays has advantages in terms of easy to manage and convenience. Therefore, food trays might be a better option instead of a tableware.
Keywords
tableware; food tray; food perception volume; food intake volume; satiety;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Kim J (2008): Study on the foodservice management of childcare center in Dongjakgu. Masters degree thesis. Dankuk University. pp.46-50
2 Lee SK (2004): Safety management of school lunch. Health Welf Policy Forum 90:46-54
3 Oh SY (2005): Food sharing characteristics in modern Korean society. J Korean Soc Food Cult 20(6):683-687
4 Oh Y (2015): Study about bowl with high surface based on double walled vessel. Masters degree thesis. Seoul National Universit. pp.1-2
5 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   DOI
6 Rolls BJ, Roe LS, Kral TV, Meengs JS, Wall DE (2004): Increasing the portion size of a packaged snack increases energy intake in men and women. Appetite 42(1):63-69   DOI
7 Sadoul BC, Schuring EAH, Symersky T, Mela DJ, Masclee AAM, Peters HPF (2012): Measuring satiety with pictures compared to visual analogue scales. An exploratory study. Appetite 58(1):414-417   DOI
8 Son HR, Lee SM, Khil Jin (2017): Evaluation of a dietary assessment method using photography for portion size estimation. J Korean Soc Food Cult 32(2):162-173   DOI
9 Song MR (2019): A study on the design of ceramic tableware for singles. J Korean Soc Des Cult 25(2):317-325   DOI
10 Van Ittersum K, Wansink B (2012): Plate size and color suggestibility: the Delboeuf illusion's bias on serving and eating behavior. J Consum Res 39(2):215-228   DOI
11 Wansink B (1996): Can package size accelerate usage volume? J Mark 60(3):1-14   DOI
12 Wansink B, Van Ittersum K (2003): Bottoms up! The influence of elongation on pouring and consumption volume. J Consum Res 30(3):455-463   DOI
13 Zung WW (1986): Prevalence of clinically significant anxiety in a family practice setting. Am J Psychiatry 143(11):1471-1472   DOI
14 Ji YL, Park JY (2015): A study of ceramic tableware design for restaurant's eating culture improvement-around the work of the peersonal dishes. Inst Des Chosun Uni 15(1):1-13
15 Byun KA, Kim EJ (2015): Exploration of the meaning of environmentally friendly lunch services using chinaware in an eco-early childhood education centers. JEECE 14(2): 55-78
16 Cho HS (1999): A study on the development of properly portioned meal sizes in the industry foodservice. Korean J Food Nutr 12(1):26-32
17 Garner DM, Garfinkel PE (1979): The Eating Attitudes Test: an index of the symptoms of anorexia nervosa. Psychol Med 9(2):273-279   DOI
18 Kim HR (2012): Current status of group meals and tasks to improve nutrition management. Health Welf Issue Focus 130:1-8