대한영양사협회학술지 (Journal of the Korean Dietetic Association)

  • 제26권4호
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  • Pages.269-277
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  • 2020
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  • 1225-9861(pISSN)
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  • 2383-966X(eISSN)
대한영양사협회 (The Korean Dietetic Association)
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식기류와 식판을 이용한 밥, 국과 반찬들의 인지량, 섭취량 및 포만도의 비교분석

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

  • 정은진 (동덕여자대학교 식품영양학과) ;
  • 장은재 (동덕여자대학교 식품영양학과)
  • 투고 : 2020.09.08
  • 심사 : 2020.10.05
  • 발행 : 2020.11.02
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초록

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.

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