Effect of food service form on eating rate: meal served in a separated form might lower eating rate
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Suh, Hyung Joo | - |
dc.contributor.author | Jung, Eun Young | - |
dc.date.accessioned | 2021-09-04T05:11:18Z | - |
dc.date.available | 2021-09-04T05:11:18Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2016 | - |
dc.identifier.issn | 0964-7058 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/90229 | - |
dc.description.abstract | In this study, we investigated the association between food form (mixed vs separated) and eating rate. The experiment used a within-subjects design (n=29, young healthy women with normal weight). Test meals (white rice and side dishes) with the same content and volume were served at lunch in a mixed or separated form. The form in which the food was served had significant effects on consumption volume and eating rate; subjects ate significantly more (p<0.05) when a test meal was served as a mixed form (285 g, 575 kcal) compared to a separated form (244 g, 492 kcal). Moreover, subjects also ate significantly faster (p<0.05) when the test meal was served as a mixed form (22.4 g/min) as compared to a separated form (16.2 g/min). Despite consuming more when the test meal was served as a mixed form than when served as a separated form, the subjects did not feel significantly fuller. In conclusion, we confirmed that meals served in a separated form might lower the eating rate and, moreover, slower eating might be associated with less energy intake, without compromising satiety. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | H E C PRESS, HEALTHY EATING CLUB PTY LTD | - |
dc.subject | OBESITY | - |
dc.subject | WEIGHT | - |
dc.title | Effect of food service form on eating rate: meal served in a separated form might lower eating rate | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Suh, Hyung Joo | - |
dc.identifier.doi | 10.6133/apjcn.2016.25.1.12 | - |
dc.identifier.scopusid | 2-s2.0-84966659424 | - |
dc.identifier.wosid | 000372855200011 | - |
dc.identifier.bibliographicCitation | ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION, v.25, no.1, pp.85 - 88 | - |
dc.relation.isPartOf | ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION | - |
dc.citation.title | ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION | - |
dc.citation.volume | 25 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 85 | - |
dc.citation.endPage | 88 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordPlus | OBESITY | - |
dc.subject.keywordPlus | WEIGHT | - |
dc.subject.keywordAuthor | eating habit | - |
dc.subject.keywordAuthor | eating rate | - |
dc.subject.keywordAuthor | energy intake | - |
dc.subject.keywordAuthor | food mixing | - |
dc.subject.keywordAuthor | obesity | - |
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