ID 109528
著者
Zhou, Bei Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
奥村(山中), 仙示 Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School 徳島大学 教育研究者総覧 KAKEN研究者をさがす
セキ, サヤカ Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
タタノ, ヒロシ Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
足立, 知咲 Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
武田, 英二 Department of Clinical Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School 徳島大学 教育研究者総覧 KAKEN研究者をさがす
キーワード
appetite sensation
raw vegetable
boiled vegetable
meal duration
visual analog scales
資料タイプ
学術雑誌論文
抄録
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.
掲載誌名
The journal of medical investigation : JMI
ISSN
13431420
cat書誌ID
AA11166929
61
1-2
開始ページ
118
終了ページ
125
並び順
118
発行日
2014-02
EDB ID
284835
出版社版DOI
出版社版URL
フルテキストファイル
言語
eng
著者版フラグ
出版社版
部局
医学系