• 대한지역사회영양학회지
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• 제19권3호
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• pp.250-257
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• 2014

Objectives: This study examined the impact of perceived volume on satiety using normal rice bowl, diet rice bowl and small rice bowl. Methods: Thirty-six normal weight college female students participated in this study once a week for 3 weeks. Three hundred grams of fried rice in a normal rice bowl (1st week), 300 g of fried rice in a diet rice bowl (2nd week), and 300 g of fried rice in small rice bowl (3rd week) were served to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice and the satiety rate were measured. Results: The consumption volume of fried rice was 248 g (414.5 kcal) with a normal rice bowl, 254 g (429.8 kcal) with a diet bowl, and 270 g (456.8 kcal) with a small rice bowl. Results showed that the subjects who were eating from the small rice bowl ate more fried rice (p<0.05) than eating from the normal rice bowl and diet rice bowl. However, the satiety rate of fried rice in a diet rice bowl was significantly higher than that of normal rice bowl and small rice bowl (p<0.05). The five point scale of perceived volume on fried rice served normal rice bowl, diet rice bowl and small rice bowl were 2.4, 4.0 and 2.1. Conclusions: The visual cue plays a critical role in determining satiety and that perceived volume is perhaps more important than actual volume of consumed food in determining the level of fullness.

• 대한영양사협회학술지
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• 제17권4호
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• pp.378-386
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• 2011

To examine the effect of obesity on volume perception according to size and color of rice bowl, we divided female college students into a normal weight group (<30% fat mass, n=100) and obese group (${\geq}30%$ fat mass, n=83) and then measured perceived volume of rice bowls of various sizes (general size; 350 ml vs. small size; 188 ml) and color (yellow, white, blue, and black) containing the same amount of cooked white rice (210 g). Normal weight group perceived that the general rice bowl contained significantly more cooked white rice compared to the small rice bowl. In contrast, the obese group perceived that the general rice bowl contained significantly less cooked white rice than the small rice bowl. The estimated variance in perceived volume of both bowls was significantly bigger in the obese group compared to the normal group. There were no differences in perceived volume among any of the subjects (both normal and obese groups) according to rice bowl color. However, the estimated variance in perceived volume in the obese group was significantly larger than that in the normal group for all of the rice bowls. In conclusion, rice bowl size and color might affect volume perception, and volume perception in obese people may be different from that of normal weight people.

• 대한영양사협회학술지
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• 제28권1호
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• pp.19-29
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• 2022

This study examined the impact of perceived volume on satiety using 400 g kimchi fried rice in a normal rice bowl (Normal-400), 300 g kimchi fried rice in an augmented rice bowl with an elevated bottom (Illusion-300 and 300 g kimchi fried rice in a normal rice bowl (Normal-300). Thirty-six healthy women took part in this study once a week for three weeks. The Normal-400 (1st week), Illusion-300 (2nd week), and Normal-300 (3rd week) bowls were used to served kimchi fried rice to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice, perception volume, and satiety rate were measured. The consumption volume of the fried rice was 313.8 g with the Normal-400, 248.9 g with the Illusion-300 and 240.2 g with the Normal-300. The perceived volume on an estimated five-point scale was 4.0 with the Normal-400, 4.1 with the Illusion-300 and 2.4 with the Normal-300. We compared the post-meal satiety of perceptually equal but quantitatively different amounts of food served in two different bowls (Normal-400 vs Illusion-300) and found that the participants felt equally full with both bowls despite having consumed significantly more food from the Normal-400. We also compared the post-meal satiety of perceptually different but quantitatively equal amounts of food in two different bowls (Illusion-300 vs Normal-300) and discovered that the subjects felt significantly fuller with the Illusion-300 although similar amounts of food were consumed from the two bowls. These two comparisons showed that visual cues play a critical role in determining satiety and that perceived volume is perhaps more important than the actual volume of consumed food, while in determining the level of fullness.

• 대한영양사협회학술지
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• 제21권3호
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• pp.194-202
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• 2015

The study examined dietary intake, satiety rate, and eating rate using rice bowls with an elevated bottom (diet rice bowl) and rice bowls with an elevated bottom and monitoring line (monitoring rice bowl). The monitoring rice bowl was used to help subjects monitor amounts they had eaten as they ate. Eighteen normal weight college female students participated in this study once a week for 2 weeks. Three hundred grams of fried rice in a diet rice bowl (1st week), and 300 g of fried rice in a monitoring rice bowl were served to the participants over 2 consecutive weeks. After each lunch, dietary intake, satiety rate, and eating rate were measured. The consumption amount of fried rice was 261.6 g in the diet rice bowl group, and 264.8 g in the monitoring rice bowl group. There was no significant difference in fried rice intake between the two groups. The satiety rate of fried rice in the monitoring rice bowl group was significantly higher than that of the diet rice bowl group after 1 hour and 2 hours (P<0.05). The eating rate of the diet rice bowl group (21.3 g/min) was significantly faster than that of the monitoring rice bowl group (18.7 g/min) (P<0.05). This result shows that food consumption monitoring can affect not only eating rate but also the subjective feelings of satiety after meal eating. Although more study is needed, these data suggest consumption monitoring in a rice bowl may help to control obesity and weight.

• 한국식품과학회지
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• 제33권5호
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• pp.540-544
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• 2001

거대배아미 4품종과 각각의 일반미 4품종 등 8품종의 현미를 이용하여 간편식인 flake 제조에 대한 품질특성을 비교하였다. 쌀눈의 영양성분을 그대로 섭취할 수 있는 곡립상 현미 flake을 제조하기 위하여 우선 수침온도와 시간별 용출된 환원당함량, 수분흡수율, 쌀알의 경도를 측정하여 $60^{\circ}C$에서 5시간 수침한 후 곡립상 현미 flake을 만들었다. 일반품종으로 제조한 flake들에 비해서 거대배아미 품종으로 제조한 flake가 팽화도가 높고, 경도는 낮으며, 아삭아삭한 정도가 높은 바람직한 물성을 나타내었다. 거대배아미 품종으로 제조한 flake들의 bowl life가 일반품종들에 비해서 긴 경향이 있었으며, 특히 화청찰거대배아미로 제조한 현미 flake의 bowl life가 가장 길고, 화청벼로 제조한 현미 flake의 bowl life가 가장 짧았다. 제조된 flake의 전반적인 기호도는 메벼, 찰벼에 상관없이 거대배아미 품종으로 제조한 것들이 높았으며, 일반 품종간에서는 찰벼로 제조한 것이 메벼로 제조한 것보다는 유의적으로 높았다. 수침에 따른 수분흡수율은 제조된 flake의 bowl life 및 아삭아삭한 정도와 정의 상관성을 가지며 현미 flake의 수분흡수지수는 팽화도 및 bowl life와는 정의 상관성이 있었다. 관능검사상의 경도와는 부의 상관성이 있음을 알 수 있었다. 따라서 시험된 8개의 품종중에서 신선찰거대배아미 및 화청찰거대배아미 품종이 flake 제조에 가장 적합하였다.

• Journal of Nutrition and Health
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• 제37권2호
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• pp.123-131
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• 2004

This study was carried out to identify dietary risk factors for childhood obesity. The study subjects were male children, aged 2-6years, who were enrolled in nursery schools and kindergartens. We obtained anthropometric measurements from 949 boys and dietary questionnaires from 253 boys. The subjects were classified into two groups using the BMI criteria, normal (n=200) group with the BMI below 85th percentile and the obese group with the BMI at 85th percentile and above (n=53). The logistic regression analysis showed that the odds ratios (OR) for obesity were, birth weight greater than 4.0㎏ (3.27) , increased meal speed (4.98) , the frequency of overeating more than twice a week (2.63), the consumption of cooked rice more than one bowl per meal (2.77), the consumption of milk and dairy products less than 5 times a week (2.81), and increased maternal meal speed (1.98). Stepwise multiple logistic regression analyses showed that the variables which contribute to obesity significantly were birth weight greater than 4.0 ㎏ (OR 5.19), the frequency of overeating more than twice a week (OR 2.51) , the consumption of cooked rice more than one bowl per meal (OR 2.74), and the consumption of milk and dairy products less than 5 times a week (OR 4.43) (p＜0.0001) . The results of this study indicate that dietary habits of both children and of their mothers as well as child's birth weight are important variables that contribute to childhood obesity. (Korean J Nutrition 37(2): 123-131, 2004)