Young-Suk Kim; Un-Jae Chang

doi:10.5720/kjcn.2014.19.3.250

Articles

Page Path: HOME > Korean J Community Nutr > Volume 19(3); 2014 > Article

Research Article
Influence of Visual Differences in Bowl Size and Types on Dietary Intake of Female College Students with Normal Weight: Young-Suk Kim, Un-Jae Chang; Korean Journal of Community Nutrition 2014;19(3):250-257.
DOI: https://doi.org/10.5720/kjcn.2014.19.3.250
Published online: June 30, 2014

Department of Food & Nutrition, Dongduk Women's University, Seoul, Korea.

Corresponding author: Un-Jae Chang. Department of Food and Nutrition Dongduk Women's University, 23-1 Wolgok-dong, Seongbuk-gu, Seoul 136-714, Korea. Tel: (02) 940-4464, Fax: (02) 940-4609, uj@dongduk.ac.kr

• Received: March 17, 2014 • Revised: May 13, 2014 • Accepted: June 19, 2014

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

515 Views
2 Download
2 Crossref

prev next

Full Article

Download PDF

Abstract
REFERENCES

Abstract

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.
Keywords: normal rice bowl; diet rice bowl; small rice bowl; fried rice; satiety rate

REFERENCES

1. Barkeling B, Linné Y, Melin E, Rooth P. Vision and eating behavior in obese subjects. Obes Res 2003; 11(1): 130-134.Article PubMed
2. Brehm BJ, Seeley RJ, Daniels SR, D'Alessio DA. A randomized trial comparing a very low carbohydrate diet and a calorie-restricted low fat diet on body weight and cardiovascular risk factors in healthy women. J Clin Endocrinology Metab 2003; 88(4): 1617-1623.Article
3. Chang UJ, Jung EY, Hong IS. The effect of the reduced portion size by using a diet rice bowl on food consumption and satiety rate. Korean J Community Nutr 2007; 12(5): 639-645.
4. Chang UJ, Jung EY, Suh HJ, Kim JM, Hong IS. The effect of the consumption monitoring inaccuracy by vision on Kimbab intake and satiety rate. Korean J Community Nutr 2008; 13(2): 237-243.
5. Chang VW, Christakis NA. Medical modelling of obesity: a transition from action to experience in a 20th century American medical textbook. Soc Health Illn 2002; 24(2): 151-177.Article
6. Cutler DM, Glaeser EL, Shapiro JM. Why have Americans become more obese? J Econ Perspect 2003; 17(3): 93-118.Article
7. Dansinger ML, Gleason JA, Griffith JL, Selker HP, Schaefer EJ. Comparison of the Atkins, Ornish, Weight Watchers, and Zone Diets for weight loss and heart disease risk reduction: A Randomized Trial. JAMA 2005; 293(1): 43-53.Article PubMed
8. de Castro JM. The time of day of food intake influences overall intake in humans. J Nutr 2004; 134(1): 104-111.Article PubMed
9. Gardner CD, Kiazand A, Alhassan S, Kim S, Stafford RS, Balise RR, Kraemer HC, King AC. Comparison of the Atkins, Zone, Ornish, and LEARN Diets for change in weight and related risk factors among overweight premenopausal women: The A TO Z Weight Loss Study: A Randomized Trial. JAMA 2007; 297(9): 969-977.Article PubMed
10. Hamburger K, Hansen T, Gegenfurtner KR. Geometric-optical illusions at isoluminance. Vision Res 2007; 47(26): 3276-3285.Article PubMed
11. Jung EY, Hong YH, Kwon HJ, Eum YK, Chang UJ. Effect of Visual Perception on Food Consumption and Satiety LevelsUsing a Modified Soup Bowl. J Korean Diet Assoc 2010; 16(3): 270-278.
12. Kim DH. The effects of health exercise program on cardiovascular function and blood lipids in middle aged woman. J Sports Med 2001; 1(1): 15-20.
13. Krassner HA, Brownell KD, Stunkard AJ. Cleaning the plate: food left over by overweight and normal weight persons. Behav Res Ther 1979; 17(2): 155-156.Article PubMed
14. Ledikwe JH, Ello-Martin JA, Rolls BJ. Portion Sizes and the Obesity Epidemic. J Nutr 2005; 135(4): 905-909.Article PubMed
15. Linne Y, Barkeling B, Rossner S, Rooth P. Vision and eating behavior. Obes Res 2002; 10(2): 92-95.Article PubMed
16. Lawless HT, Bender S, Oman C, Pelletier C. Gender, age, vessel size, cup vs. straw sipping, and sequence effects on sip volume. Dysphagia 2003; 18(3): 196-202.Article PubMed PDF
17. Ministry of Health & Welfare, Korea Centers for Disease Control & Prevention. Korea Health Statistics 2011 : Korea National Health and Nutrition Examination Survey (KNHANES V-2). Cheongwon: 2012.
18. Raghubir P, Krishna A. Vital dimensions in volume perception: Can the eye fool the stomach. J Mark Res 1999; 36(3): 313-326.Article PDF
19. Rodin J, McAvay G. Determinants of change in perceived health in a longitudinal study of older adults. J Gerontol 1992; 47(6): P373-P384.Article PubMed
20. Rolls BJ, Ros LS, Kral TV, Meengs JS, Wall DE. Increasing the portion size of a packaged snack increase energy intake in men and women. Appetite 2004; 42(1): 63-69.Article PubMed
21. Sadoul BC, Schuring EA, Symersky T, Mela DJ, Masclee AA, Peters HP. Measuring satiety with pictures compared to visual analogue scales. An exploratory study. Appetite 2012; 58(1): 414-417.Article PubMed
22. Wansink B. Can package size accelerate usage volume. J Mark 1996; 60(3): 1-14.Article PDF
23. Wansink B. Environment factors that increase the food intake and consmption volumn of unknowing consumers. Annu Rev Nutr 2004; 24: 455-479.Article PubMed
24. Wansink B. Mindless eating: why we eat more than we think. Am J Clin Nutr 2006; 87(3): 795.Article
25. Wansink B, Cheney MM. Super bowls: serving bowl size and food consumption. JAMA 2005; 293(14): 1727-1728.Article PubMed
26. Wansink B, Painter JE, Lee YK. The office candy dish: proximity's influence on estimated and actual consumption. Int J Obes (Lond) 2006; 30(5): 871-875.Article PubMed PDF
27. Wansink B, Painter JE, North J. Bottomless bowls: why visual cues of portion size may influence intake. Obes Res 2005; 13(1): 93-100.Article PubMed
28. Wansink B, Van Ittersum K. Why our eyes are bigger than our stomach: the del Bouf illusion and food intake. Ithaca, New York: Department of Applied Economics and Management, Cornell University; 2006. Working paper.
29. Wansink B, Van Ittersum K, Painter JE. Ice cream illusions bowls, spoons, and self-served portion sizes. Am J Prev Med 2006; 31(3): 240-243.PubMed
30. Wansink B, Van Ittersum K. Do children really prefer large portions? Visual illusions bias their estimates and intake. J Am Diet Assoc 2007; 107(7): 1107-1110.Article PubMed
31. Young LR, Nestle M. The contribution of expanding portionsizes to the us obesity epidemic. Am J Public Health 2002; 92(2): 246-249.Article PubMed PMC

Fig. 1

Pictures of general rice bowl, diet rice bowl and small rice bowl.

(A): side surface of rice bowls, (B): front surface of rice bowls, (C): back surface of rice bowls, (D): front surface of rice bowls containing 300 g Kimchi fried rice.

Fig. 2

Visually perceived quantity of food served in general rice bowl, diet rice bowl and small rice bowl. Values are Mean ± SD for 36 subjects. Values were analyzed with an ANOVA followed by Bonferroni-adjusted post hoc test. Different letters indicate significant differences (p < 0.05) among bowls.

Table 1

Nutrient composition of raw material in Kimchi fried rice

Table 2

Subject characteristic in this study

1) Mean ± SD

2) Body mass index, body weight (kg) / [height (m)]²

Table 3

Usual eating behavior of subjects

Table 4

Energy intake of Kimchi fried rice provided by general rice bowl, diet rice bowl and small rice bowl

Values are Mean ± SD for 36 subjects. Values were analyzed with an ANOVA followed by Bonferroni-adjusted post hoc test. Different letters indicate significant differences (p < 0.05) among bowls

1) General rice bowl vs. Diet rice bowl, p = 0.212

2) Diet rice bowl vs. Small rice bowl, p = 0.041

3) General rice bow vs. Small rice bowl, p = 0.048

Table 5

Satiety rate of Kimchi fried rice provided by general rice bowl, diet rice bowl and small rice bowl

Values are Mean ± Standard deviation for 36 subjects. Values were analyzed with a repeated measure ANOVA followed by Bonferroni-adjusted post hoc test. Different letters indicate significant differences (p < 0.05) among bowls.

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

Effects of Food Consumption Monitoring Using Modified Rice Bowls on Food Intake, Satiety Rate, and Eating Rate
Young-Suk Kim, Un-Jae Chang
Journal of the Korean Dietetic Association.2015; 21(3): 194. CrossRef
Dietary Intervention Strategies to Reduce Energy Intake in Diabetes
Mi Ra Rho
The Journal of Korean Diabetes.2015; 16(1): 43. CrossRef

PubReader

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

Influence of Visual Differences in Bowl Size and Types on Dietary Intake of Female College Students with Normal Weight

Korean J Community Nutr. 2014;19(3):250-257. Published online June 30, 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.3.250

XML Download

Figure

We recommend

Influence of Visual Differences in Bowl Size and Types on Dietary Intake of Female College Students with Normal Weight

Fig. 1 Pictures of general rice bowl, diet rice bowl and small rice bowl. (A): side surface of rice bowls, (B): front surface of rice bowls, (C): back surface of rice bowls, (D): front surface of rice bowls containing 300 g Kimchi fried rice.

Fig. 2 Visually perceived quantity of food served in general rice bowl, diet rice bowl and small rice bowl. Values are Mean ± SD for 36 subjects. Values were analyzed with an ANOVA followed by Bonferroni-adjusted post hoc test. Different letters indicate significant differences (p < 0.05) among bowls.

Fig. 1

Fig. 2

Influence of Visual Differences in Bowl Size and Types on Dietary Intake of Female College Students with Normal Weight

Table 1

Nutrient composition of raw material in Kimchi fried rice

Table 2

Subject characteristic in this study

1) Mean ± SD

2) Body mass index, body weight (kg) / [height (m)]²

Table 3

Usual eating behavior of subjects

Table 4

Energy intake of Kimchi fried rice provided by general rice bowl, diet rice bowl and small rice bowl

Values are Mean ± SD for 36 subjects. Values were analyzed with an ANOVA followed by Bonferroni-adjusted post hoc test. Different letters indicate significant differences (p < 0.05) among bowls

1) General rice bowl vs. Diet rice bowl, p = 0.212

2) Diet rice bowl vs. Small rice bowl, p = 0.041

3) General rice bow vs. Small rice bowl, p = 0.048

Table 5

Satiety rate of Kimchi fried rice provided by general rice bowl, diet rice bowl and small rice bowl

Table 1 Nutrient composition of raw material in Kimchi fried rice

Table 2 Subject characteristic in this study

1) Mean ± SD

2) Body mass index, body weight (kg) / [height (m)]²

Table 3 Usual eating behavior of subjects

Table 4 Energy intake of Kimchi fried rice provided by general rice bowl, diet rice bowl and small rice bowl

Values are Mean ± SD for 36 subjects. Values were analyzed with an ANOVA followed by Bonferroni-adjusted post hoc test. Different letters indicate significant differences (p < 0.05) among bowls

1) General rice bowl vs. Diet rice bowl, p = 0.212

2) Diet rice bowl vs. Small rice bowl, p = 0.041

3) General rice bow vs. Small rice bowl, p = 0.048

Table 5 Satiety rate of Kimchi fried rice provided by general rice bowl, diet rice bowl and small rice bowl