Effect of food service form on eating rate : meal served in a separated form might lower eating rate / Hyung Joo Suh, Eun Young Jung
Series: Asia Pacific Journal of Clinical Nutrition. 25 : 1 page 85-88 Publication details: 2016Content type:- txt.
- unmediated.
- volume.
Current library | Call number | Status | Date due | Barcode |
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Manila Tytana Colleges Library REFERENCE SECTION | Bound (Browse shelf(Opens below)) | Not For Loan |
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.
Nutrition
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