ID 109528
Author
Zhou, Bei Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
Yamanaka-Okumura, Hisami Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School Tokushima University Educator and Researcher Directory KAKEN Search Researchers
Seki, Sayaka Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
Tatano, Hiroshi Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
Adachi, Chisaki Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
Takeda, Eiji Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School Tokushima University Educator and Researcher Directory KAKEN Search Researchers
Keywords
appetite sensation
raw vegetable
boiled vegetable
meal duration
visual analog scales
Content Type
Journal Article
Description
In general, vegetables are abundantly consumed in a calorie-restricted diet to
achieve sufficient satiety through fresh food or various cooking methods. In this study, we
examined the effects of different cooking methods on appetite and specific perceptions of
the food after consumption ; eating approaches were also analyzed by meal duration. A total
of 153 individuals aged 20-59 years were assigned to 2 groups : raw vegetable or boiled
vegetable meals, including packed meals that were served as test meals with the same energy
and vegetable amount. Subjective levels of sensory properties and meal duration were
assessed over time using visual analog scales, including questionnaires. Results showed
that meal duration was significantly longer for raw vegetable meals than boiled vegetable
meals, and there were significantly stronger correlations between meal duration and fullness.
A higher degree of fullness was provided by a raw vegetable meal than a boiled vegetable
meal, especially in men. However, an excess of raw vegetables led to overall insufficient
satisfaction. Taken together, these findings suggest that cooking methods should be
altered for different situations with an adequate amount of vegetables, and the meal duration
should be recommended to be given as much attention as cooking methods.
Journal Title
The journal of medical investigation : JMI
ISSN
13431420
NCID
AA11166929
Volume
61
Issue
1-2
Start Page
118
End Page
125
Sort Key
118
Published Date
2014-02
EDB ID
DOI (Published Version)
URL ( Publisher's Version )
FullText File
language
eng
TextVersion
Publisher
departments
Medical Sciences