비만 여성과 정상체중 여성의 밥그릇 크기와 색상에 따른 백미밥 인지량의 차이

홍양희 ( Yang Hee Hong ),김동건 ( Dong Geon Kim ),허진선 ( Jin Sun Hurh ),이명옥 ( Myong Ok Lee ),김윤숙 ( Yoon Sook Kim ),장은재 ( Un Jae Chang ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.4

To examine the effect of obesity on volume perception according to size and color of rice bowl, we divided female college students into a normal weight group (<30% fat mass, n=100) and obese group (≥30% fat mass, n=83) and then measured perceived volume of rice bowls of various sizes (general size; 350 ml vs. small size; 188 ml) and color (yellow, white, blue, and black) containing the same amount of cooked white rice (210 g). Normal weight group perceived that the general rice bowl contained significantly more cooked white rice compared to the small rice bowl. In contrast, the obese group perceived that the general rice bowl contained significantly less cooked white rice than the small rice bowl. The estimated variance in perceived volume of both bowls was significantly bigger in the obese group compared to the normal group. There were no differences in perceived volume among any of the subjects (both normal and obese groups) according to rice bowl color. However, the estimated variance in perceived volume in the obese group was significantly larger than that in the normal group for all of the rice bowls. In conclusion, rice bowl size and color might affect volume perception, and volume perception in obese people may be different from that of normal weight people.

밥의 1회 섭취량을 줄인 다이어트 밥그릇이 음식섭취량과 포만도에 미치는 영향

장은재(Un Jae Chang),정은영(Eun Young Jung),홍인선(In Sun Hong) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.5

Using the diet rice bowl, this study examined whether visual cues related to portion size can influence intake volume without altering satiation. 24 subjects ate lunch and subsequent dinner meal in the lab once a week for 2 weeks. Each week at noon , they were served one of two different sizes of a rice (150 g of rice by the diet rice bowl and 210 g of rice by the general rice bowl) but recognized the same volume of which they could eat as much as they wanted of side dishes. Subjects returned to the lab five hours later for a standard dinner, which was consumed ad libitum. Results showed that the subjects who were eating from the diet rice bowl ate less rice (222.4 Kcal vs 306.5 Kcal, p < 0.001) and total energy intake (412.5 Kcal vs 499.2 Kcal, p < 0.001) than those eating from a general rice bowl at lunch. However, despite consuming 21% less energy intake at lunch, the rates of satiety were not significantly different after eating from the diet rice bowl and from the general diet bowl. And there were no significant difference in rice intake and energy intake at dinner between the diet rice bowl and the general rice bowl. These results suggest decreasing the portion size by the diet rice bowl with biased visual cues leads to decreased rice intake and energy intake without altering the satiation. This is, the decreased amount of rice in a diet rice bowl may implicitly suggest what might be construed as an appropriate amount to consume and eventually it suggests smaller consumption norms. (Korean J Community Nutrition 12(5) : 639~645, 2007)

먹는 행동에 대한 외적 요소의 영향

김지호(Kim, Gho),권승원(Kwon, Seung Won),김춘경(Kim, Chun Kyung),최명숙(Choi, Myung Sook) 한국소비문화학회 2014 소비문화연구 Vol.17 No.1

본 연구는 최근 건강에 관한 이슈가 대두됨에 따라 건강 측면뿐만 아니라 소비측면 모두 적용될 수 있는 먹는 행동에 대한 외적 요소의 영향을 알아보고자 하였다. 구체적으로 과자의 크기, 용기의 크기에 따른 먹는 행동의 차이를 확인하였고 이를 통해 먹는 행동이 적극적으로 요구되는 상황(제품 시식상황)에서의 외적단서의 영향을 살펴보았다. 분석결과, 참가자들은 과자의 크기에 의한 영향을 크게 받는 것으로 나타났다. 과자의 크기가 클수록 더 많이 먹는 것으로 확인되었고, 과자의 절반 이상을 먹었다. 하지만 용기의 크기에 따른 먹는 행동의 차이는 나타나지 않았다. 또한 먹은 양(g)과는 달리 먹은 개수는 반대의 결과가 나타나 먹는 행동의 빈도와 먹는 양이 일치하지 않는다는 결과를 확인하였다. 단순히 과자의 크기에 따라 먹는 행동이 달라지는 것을 확인한 본 연구의 결과는 먹는 행동에 비의식적으로 영향을 미칠 수 있는 요소들을 실험을 통해 확인하였다는데 의의를 가진다. 또한 본 연구의 결과를 통해 외적요소에 의한 먹는 행동빈도와 먹는 양의 관계를 추측할 수 있으며 이를 통해 직, 간접적으로 소비적 측면과 건강 측면 모두 적용될 수 있을 것이다. As recent health issues are on the rise, this study was to evaluate the influence of external factors about eating behavior, which can be applied both in terms of consumption and the health aspects. It was specifically shown the difference of behavior of eating in the size of snack, and the size of the bowl. Especially this study focused on the impact of external factors in the situation where eating behavior is actively required. First, it was seen whether there are any differences of eating depending upon the sizes of snacks and the bowls. According to the analysis, the participants were influenced by the size of the snacks they received. It was verified that the larger the size of the snack was, the more they eat. But ate amount of participants thought that there was no difference. And the interaction between size of the snack and the size of bowl was not significant. The result of this study has the significance for confirming factors that can unconsciously affect on eating behavior and the influence of these external factors would be applied on both in terms of consumption and the health aspects.

Diet Therapy Using a Small Rice Bowl among Japanese Men with Diabetes: A Randomized Controlled Trial

Misa Shimpo,Shiori Toga-Sato,Takahiro Tosaki 대한비만학회 2022 Journal of obesity & metabolic syndrome Vol.31 No.4

Background: This study aimed to investigate the effectiveness at 1 and 3 months of using a smaller rice bowl for diet therapy among Japanese men with type 2 diabetes. Methods: A parallel-group randomized controlled trial was conducted at a medical clinic in Japan. The participants were men with type 2 diabetes mellitus, aged 20–80 years, with glycosylated hemoglobin <8.5%, and who ate rice one or more times per day at home. The intervention group (36 men) received a small rice bowl from which to eat the usual diet therapy, and the control group (38 men) received only the usual diet therapy. Results: The changes in weight and body mass index among the intervention group at 1 month were significantly higher than those in the control group. There were no significant differences between the two groups at3 months. Conclusion: The effects of using a small rice bowl were minor and short-term.

경주지역 고분 출토 단각고배에 관한 연구

송상우 ( Sang Woo Song ) 대구사학회 2010 대구사학 Vol.101 No.-

As representative of the latter style pottery in Silla, during the Three Kingdoms period, short mounted cups(短脚高杯, goblets) have been studied that were made in Gyeongju during the sixth century. This was when the tomb system changed from stone-surround wooden chamber tomb(積石木槨墳) into horizontal stone chamber tomb(橫穴式石室墳). Cups found in each tomb system were analyzed and compared. Also, near the lime the cups were created, Hwangryong-sa temple(皇龍寺) was constructed. It`s generally recognized that these short mounted cups as a remarkable relic of a certain period of time since they were widely found in the entire region of the Silla dynasty after the seventh century. In order to clarify the culture during the time of Silla, it`s prudent to examine the design of short mounted cups from Gyeongju, which was the capital of the Silla dynasty. Therefore, this paper focuses on the typological analysis of short mounted cups excavated from tombs in the Gyeongju region. The purpose of this paper is to understand the transition of short mounted cups and to place it in chronological order. First, short mounted cups excavated from other tombs with a stone mound were analyzed. Second, short mounted cups from horizontal stone chamber tombs were also analyzed. The two results were then compared against each other. While focusing on the from of the end of foot of the cups in established studies, a large opening called `Toochaig`(透窓) and a small opening named `Toogong`(透孔) were not definitively examined in the past, but are clearly defined in this paper. Moreover, it appears that the most effective ways to see the change in time order of short mounted cups during the Silla tomb style transition are the form of the end of foot of the cups and the combinations of the small and large openings in the foot of the cups. According to the existing theories, a short mounted cup only refers to very short footed mounted cups with a prominent cover-supporting rim(蓋收部). In this study, during sixth and seventh centuries mounted cups which have equal proportions as well as ones which have shorter foot part than cup part were also dealt with and named small size mounted cups(with cover-supporting rim) and small size mounted bowls(without cover-supporting rim). The judgement of classifying the type of cups was made according to the presence of cover-supporting rims or project lines. Each type of cups were then subclassified into three different patterns according to the features of the end of foot and the combinations with large openings or small openings. three different stages of short mounted cups were defined based on chronological order from the early sixth century to the late seventh century. Lastly, The coexistence and time order of these artifacts was confirmed through analyzing other relics and by seriation method. The features of each of these three stages were also examined. It was confirmed that short mounted cups were made during the time from extinctive period of stone-surround wooden chamber tombs until the period of prosperity marked by horizontal stone camber tomes and pottery with stamped ornamental designs(印花紋土器).