대한지역사회영양학회지 (Korean Journal of Community Nutrition)

대한지역사회영양학회 (The Korean Society of Community Nutrition)
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숟가락 크기의 감소가 여대생의 식사속도, 음식섭취량과 포만도에 미치는 영향

Influence of the Size of the Spoon on the Eating rate, Energy Intake and the Satiety Levels of Female College Students

  • 홍양희 (수원여자대학교 미용예술과) ;
  • 김영숙 (안산대학교 식품영양과) ;
  • 권현정 (동덕여자대학교 식품영양학과) ;
  • 장도석 (동덕여자대학교 정보통계학과) ;
  • 김동건 (동덕여자대학교 정보통계학과) ;
  • 장은재 (동덕여자대학교 식품영양학과)
  • Hong, Yang Hee (Department of Beauty Art, Suwon Women's University) ;
  • Kim, Young Suk (Department of Food and Nutrition, Ansan University) ;
  • Kwon, Hyun Jung (Department of Food and Nutrition, Dongduk Women's University) ;
  • Chang, Do Seok (Department of Statistics and Information, Dongduk Women's University) ;
  • Kim, Dong Geon (Department of Statistics and Information, Dongduk Women's University) ;
  • Chang, Un Jae (Department of Food and Nutrition, Dongduk Women's University)
  • 투고 : 2015.10.12
  • 심사 : 2015.10.26
  • 발행 : 2015.10.30
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초록

Objectives: This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) on eating rate, energy intake and the satiety levels of female college students. Methods: Twenty four healthy female college students participated in this study once a week for 2 weeks. Two hundred ten grams of cooked rice and 250 g of beef shank soup with a normal spoon and same amount of rice and soup with a small size spoon were served to the same participants over two consecutive weeks. After each lunch, the eating rate, energy intake, and the satiety levels were measured. Results: Results showed that the subjects who were using a small spoon ate less beef shank soup (149.0 kcal) (p < 0.01) and had lower total energy intake (423.3 kcal) (p < 0.05) than using a normal spoon (178.7 and 461.1 kcal, respectively). Also, the meal time (15.7 min) (p < 0.01), a serving per one spoon (8.6 g) (p < 0.001), and eating rate (27.9 g/min) (p < 0.001) of those who used a small spoon were significantly different than that of those who used a normal spoon (13.6 min, 12.5 g and 35.7 g/min, respectively). However, despite consuming less energy at lunch, the level of satiety after eating from the small spoon was not significantly different from the normal spoon immediately after, 1 hour after and 2 hour after lunch. Conclusions: Our results revealed that students were able to control their eating rate by using a small spoon and they could feel full enough even though they eat less. In conclusion, eating rate decrease by using a small spoon may play an important role in food intake.

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