• Journal of Nutrition and Health
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• v.27 no.8
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• pp.844-855
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• 1994

The purpose of this study is to investigate the nutritional status and dietary intake of gastrectomized cancer patients. For this study, from 1993. 1 to 1993. 8, 50 postoperative gastric cancer patients were selected to examine anthropometric and laboratory data(Body Weight, Body Fat, serum Albumin, Total Lympocyte count), and dietary intake related symptoms. The results were 1) All anthropometric and laboratory data were significantly deteriorated by gastrectomy(s-Albumin, TLC. Body Fat : p<0.001). Weight loss of gastrectomized patients was 8.23$\pm$3.72% from admission to discharge. 2) In many gastrectomized cancer patients, preoperative dietary intake was decreased by abdominal discomfort, indigestion, early satiety, and anorexia. 3) Postoperative energy intake was 602$\pm$158㎉, and it is correspond to 31.18$\pm$.90% of daily energy requirement(1918$\pm$236㎉). The cause of poor oral intake is mostly fear, abdominal distension and fullness, and early satiety. In consideration of the fact that an inadequate energy intake was the main cause of the decreasing nutritional status, a careful nutritional care and dietary education is necessry after gastrectomy.

• Nutrition Research and Practice
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• v.4 no.5
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• pp.414-420
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• 2010

This study examines the combined effects of caloric restriction on body composition, blood lipid, and satiety in slightly overweight women by varying food density and aerobic exercise. Twenty-three women were randomly assigned to one of two groups for a four-week weight management program: the high-energy density diet plus exercise (HDE: n = 12, $22{\pm}2$ yrs, $65{\pm}7$ kg, $164{\pm}5$ cm, $35{\pm}4%$ fat) and low-energy density diet plus exercise (LDE: n = 11, $22{\pm}1$ yrs, $67{\pm}7$ kg, $161{\pm}2$ cm, $35{\pm}4%$ fat) groups. Subjects maintained a low-calorie diet (1,500 kcal/day) during the program. Isocaloric ($483{\pm}26$ for HDE, $487{\pm}27$ kcal for LDE) but different weight ($365{\pm}68$ for HDE, $814{\pm}202$ g for LDE) of lunch was provided. After lunch, they biked at 60% of maximum capacity for 40 minutes, five times per week. The hunger level was scaled (1: extremely hungry; 9: extremely full) at 17:30 each day. Before and after the program, the subjects' physical characteristics were measured, and fasting blood samples were drawn. The daily energy intake was $1,551{\pm}259$ for HDE and $1,404{\pm}150$ kcal for LDE (P > 0.05). After four weeks, the subjects' weights and % fat decreased for both LDE (-1.9 kg and -1.5%, P < 0.05) and HDE (-1.6 kg and -1.4%, respectively, P < 0.05). The hunger level was significantly higher for HDE ($2.46{\pm}0.28$) than for LDE ($3.10{\pm}0.26$) (P < 0.05). The results suggest that a low-energy density diet is more likely to be tolerated than a high-energy density diet for a weight management program combining a low-calorie diet and exercise, mainly because of a reduced hunger sensation.

• Nutrition Research and Practice
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• v.16 no.3
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• pp.285-297
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• 2022

BACKGROUND/OBJECTIVES: Korean pine nut oil (PNO) has been reported to suppress appetite by increasing satiety hormone release. However, previous studies have rendered inconsistent results and there is lack of information on whether dietary Korean PNO affects the expression of satiety hormone receptors and hypothalamic neuropeptides. Therefore, our study sought to evaluate the chronic effects of Korean PNO on the long-term regulation of energy balance. MATERIALS/METHODS: Five-week-old male C57BL/6 mice were fed with control diets containing 10% kcal fat from Korean PNO or soybean oil (SBO) (PC or SC) or high-fat diets (HFDs) containing 35% kcal fat from lard and 10% kcal fat from Korean PNO or SBO (PHFD or SHFD) for 12 weeks. The expression of gastrointestinal satiety hormone receptors, hypothalamic neuropeptides, and genes related to intestinal lipid absorption and adipose lipid metabolism was then measured. RESULTS: There was no difference in the daily food intake between PNO- and SBO-fed mice; however, the PC and PHFD groups accumulated 30% and 18% less fat compared to SC and SHFD, respectively. Korean PNO-fed mice exhibited higher messenger RNA (mRNA) expression of Ghsr (ghrelin receptor) and Agrp (agouti-related peptide) (P < 0.05), which are expressed when energy consumption is low to induce appetite as well as the appetitesuppressing neuropeptides Pomc and Cartpt (P = 0.079 and 0.056, respectively). Korean PNO downregulated jejunal Cd36 and epididymal Lpl mRNA expressions, which could suppress intestinal fatty acid absorption and fat storage in white adipose tissue. Consistent with these findings, Korean PNO-fed mice had higher levels of fecal non-esterified fatty acid excretion. Korean PNO also tended to downregulate jejunal Apoa4 and upregulate epididymal Adrb3 mRNA levels, suggesting that PNO may decrease chylomicron synthesis and induce lipolysis. CONCLUSIONS: In summary, Korean PNO attenuated body fat accumulation, and appeared to prevent HFD-induced dysregulation of the hypothalamic appetite-suppressing pathway.

• Journal of Sasang Constitutional Medicine
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• v.24 no.1
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• pp.32-42
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• 2012

1. Objectives : This investigation compares the subjective appetite ratings across male groups of different Sasang constitutional types. 2. Methods : We recruited 36 male participants aged 20-36 with BMI 18.5-30. The subjective appetite ratings was assessed using VAS before and after standard meal.(6 time points : 30 Minutes Pre-prandial, Immediately before Meal, 15, 30, 60, 120 Minutes Post-prandial) 3. Results : In comparison of subjective appetite ratings between Sasang constitutional types, Soyang-type showed a pattern like high appetite, high hunger, low satiety, high 'how much I can eat', Soeum-type showed a pattern like low appetite, low hunger, high satiety, low 'how much I can eat', and Taeeum-type showed a pattern like low appetite, low hunger. 4. Conclusions : The results of this study suggest that the subjective appetite ratings could be different across different Sasang constitutional types.

• Journal of Nutrition and Health
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• v.22 no.6
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• pp.457-465
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• 1989

Guar gum, a storage polysaccharide galactomannan was administered to 11 patients with type-II diabetes mellitus for 7 days and 3 weeks. They took 5 grams of guar gum 30 mins before each of three meals daily. The dinner 2-h postprandial values of their blood glucose were significantly lowered (P<0.05) after their guar treatment for 7 days compared with before taking guar gum. The 2-h postprandial values of blood glucose were significantly lowered(P<0.05) after 3 weeks of gual treatment compared with before taking guar gum. In an oral glucose tolerance test, their blood glucose values were significantly lowered at 120 mins(P<0.02) and 180 mins(P<0.05) after guar treatment. Total-lipid(P<0.01) and triglycerides(P<0.02) of their blood were significantly decreased and HDL-cholesterol(P<0.02) was significantly increased after guar treatment. HbA1C was significantly reduced (P<0.05) from 11.3% to 10.1% The body weight, total-cholesterol and insulin activity of the patients after guar treatment were not significantly changed and the satiety ratings of the patients with guar treatment was not significantly changed and the satiety ratings of the patients with guar treatment was not significantly changed, however, the subjects that answered from 'Want to eat but can wait' to 'No desire to eat' were 81.1%. It is concluded that guar gum improves their carbohydrate and lipid metabolism in Korean type-II diabetic subjects with high fiber diets.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.179-191
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• 1998

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. 787 (347 male, 417 female) 5th grade elementary school children and 761 parents participated. Foodservice systems of the schools were of 4 types : central/commissary ; satellite /commissary ; conventional/contracted ; and delivery/contracted. The most joyful mealtime for children was identified as lunch because of eating with friends. Satiety and leftovers after lunch varied according to the foodservice system. For example , there was less satiety in the contracted system and more leftovers in the delivery system than in the others, Foods tasted better in the commissary system than in the contracted one. The contacted system , especially the delivery/contracted system, was poor for keeping rice and soup hot. The children's food habits such as eating a greater variety of foods and good table manner were improved through the school munch program. Most parents well understood the main purpose of the school lunch program to be a source of education on nutrition and table manner, as well as a way in which to provide the same meals to all students and save the time & work needed to prepare home lunches. Parents claimed that hygiene, taste, good nutrition and food amount should be improved. This was especially true for hygiene in the commissary system and taste in the contracted system. Furthermore, they stressed that better taste and hygiene are the most important criteria for good school foodservice systems. In conclusion, parents wanted the school lunch program should be selected with consideration of children's preference such as by periodical food preference tests. A nutrition education program should also be provided to correct bad food habits of childrens.

• Nutrition Research and Practice
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• v.10 no.5
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• pp.524-529
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• 2016

BACKGROUND/OBJECTIVES: Use of smaller plates to control food intake is a commonly recommended strategy for restricting energy intake, despite conflicting results. Therefore, the aim of this study was to examine whether or not three different sizes of plates influence energy intake during a multi-itemed buffet meal in normal weight women. SUBJECTS/METHODS: This was a cross-over study conducted on 37 female participants aged 19-25 years with normal BMI levels. Participants were recruited from Hacettepe University and the surrounding community. On experimental days, participants ate a standard breakfast and were then randomly assigned to eat lunch using a small (19 cm), medium (23 cm), or large (28 cm) diameter plate. Visual analogue scale (VAS) scores on sensory and satiety outcomes were measured for all meals. Energy and macronutrient intakes during lunch were recorded. RESULTS: There was no evidence that use of a smaller plate size reduced energy or specific macronutrient intake during the free choice lunch meal. Multiple visits to the serving table were not associated with energy or macronutrient intake. Plate size did not affect VAS scores during the test days. CONCLUSIONS: Plate size did not influence energy intake, meal composition, or palatability in normal weight women during a multi-itemed open buffet lunch. Studies in natural settings at the population level are needed to clarify current outcomes.

• Nutrition Research and Practice
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• v.8 no.2
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• pp.146-150
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• 2014

BACKGROUND/OBJECTIVES: Cholecystokinin (CCK), a hormone or neuropeptide, is secreted in response to intraluminal nutrients by enteroendocrine I-cells of the intestine and has important physiological actions related to appetite regulation and satiety. The stimulation on CCK secretion from the intestine is of potential relevance for body weight management. Naringenin (4',5,7-trihydroxyflavanone) and its glycoside naringin (naringenin 7-rhamnoglucoside) have been reported to have many biological functions. In the current study, we investigated the question of whether naringenin and naringin could stimulate CCK secretion and then examined the mechanisms involved in CCK release. MATERIALS/METHODS: STC-1 cells were used as a model of enteroendocrine cells. CCK release and changes in intracellular $Ca^{2+}$ ($[Ca^{2+}]_i$) were measured after incubation of cells with naringenin and naringin for 1 h. RESULTS: Naringenin caused significant (P < 0.05) stimulation of CCK secretion, but naringin did not. In addition, regarding the secretory mechanisms, naringenin-induced CCK secretion involved increases in $[Ca^{2+}]_i$, influx of extracellular $Ca^{2+}$, at least in part, and activation of TRP channels, including TRPA1. CONCLUSION: Findings of this study suggest that naringenin could have a role in appetite regulation and satiety.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.174-178
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• 2002

The influence of physical forms of gelatinized rice products on enzymatic hydrolysis in vitro and glycemic and insulinemic responses in normal subjects were studied. Densities of garaedu, bagsulgi, and cooked rice were 1.20, 1.18 and 1.11 g/mL, respectively, while moisture contents of garaeduk, bagsulgi, and cooked rice were 47.5, 43.1 and 66.0% (wt.), respectively. The highest initial rate of in vitro hydrolysis by porcine pancreatic $\alpha$-amylase was observed in bagsulgi followed by cooked rice and garaeduk. However, time for complete hydrolysis seemed to reach a plateau value. Postprandial glucose and insulin responses and satiety of rice products were studied in 12 normal subjects (mean age 23.2 $\pm$ 2.4 years, 6 men and 6 women). Postprandial serum glucose and insulin levels, after consumption of the rice products, reached a peak at 30 min. Garaeduk showed significantly less incremental responses for glucose (1627.5$\pm$134.9 mg.min/dL) and insulin (2041$\pm$287.0 uU.min/mL) than did bagsulgi for glucose (2407.4$\pm$208.3 mg.min/dL) and insulin (3582$\pm$264.4 uU.min/mL). Satiety responses to the rice products were not significantly different. Therefore, it can be concluded that garaeduk may be more beneficial in controlling postprandial hyperglycemia and hyperinsulinemia than bagsulgi. These results also suggest that physical properties of starch products, acquired by the specific processing methods, affect postprandial metabolism of carbohydrate foods.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.639-645
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• 2007

Using the diet rice bowl, this study examined whether visual cues related to portion size can influence intake volume without altering satiation. 24 subjects ate lunch and subsequent dinner meal in the lab once a week for 2 weeks. Each week at noon, they were served one of two different sizes of a rice (150 g of rice by the diet rice bowl and 210 g of rice by the general rice bowl) but recognized the same volume of which they could eat as much as they wanted of side dishes. Subjects returned to the lab five hours later for a standard dinner, which was consumed ad libitum. Results showed that the subjects who were eating from the diet rice bowl ate less rice (222.4 Kcal vs 306.5 Kcal, p < 0.001) and total energy intake (412.5 Kcal vs 499.2 Kcal, p < 0.001) than those eating from a general rice bowl at lunch. However, despite consuming 21% less energy intake at lunch, the rates of satiety were not significantly different after eating from the diet rice bowl and from the general diet bowl. And there were no significant difference in rice intake and energy intake at dinner between the diet rice bowl and the general rice bowl. These results suggest decreasing the portion size by the diet rice bowl with biased visual cues leads to decreased rice intake and energy intake without altering the satiation. This is, the decreased amount of rice in a diet rice bowl may implicitly suggest what might be construed as an appropriate amount to consume and eventually it suggests smaller consumption norms.