Korean Diabetes J.  2010 Jun;34(3):166-173. 10.4093/kdj.2010.34.3.166.

The Effects of Small Sized Rice Bowl on Carbohydrate Intake and Dietary Patterns in Women with Type 2 Diabetes

• Ahn HJ
• Eom YK
• Han KA
• Kwon HR
• Kim HJ
• Park KS
• Min KW

• KMID: 2222372
• DOI: http://doi.org/10.4093/kdj.2010.34.3.166

Abstract

BACKGROUND
The main source of carbohydrate in the Korean diet is rice, which is usually served in a rice bowl. This study investigated the impact of a meal plan using smaller rice bowls on dietary energy intake and macronutrient composition in overweight or obese patients with type 2 diabetes mellitus.
METHODS
A total of 67 women with type 2 diabetes were enrolled in our study. We divided these participants into three groups: a normal-weight group (NW; body mass index [BMI] < 23 kg/m2; n = 17), an overweight group (OW; 23 < or = BMI < 25 kg/m2; n = 24) and an obese group (OB; BMI > or = 25 kg/m2; n = 26). Three-day dietary records were analyzed for total energy intake (TEI) and macronutrient composition both before enrollment and two weeks after patients received instruction in a dietary plan based on using a small (200 mL) rice bowl.
RESULTS
After the intervention, TEI decreased in the OW and OB groups. Decreased carbohydrate (NW, -4 +/- 5%; OW, -4 +/- 5%; OB, -3 +/- 6%) and increased fat intakes were found in all three groups, which complies with Korean Diabetes Association recommendations. The protein proportion of TEI significantly increased only in the OW group. Body weight decreased both in the OW and OB groups.
CONCLUSION
A short-term, small-rice-bowl-based meal plan was effective for body weight control and macronutrient balance in overweight or obese women in Korea with type 2 diabetes.

Keyword

Carbohydrate restriction; Diabetes mellitus, type 2; Diabetic diet

MeSH Terms

Body Mass Index
Body Weight
Diabetes Mellitus, Type 2
Diet, Diabetic
Diet
Diet Records
Energy Intake
Female
Humans
Korea
Meals
Overweight

Figure

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  Fig. 1 Patterns of meal and snack intake according to the body mass index. Values are energy intakes as meals and snacks. (A) Differences by energy intake as meal. (B) Differences by energy intake as snack. The energy intake as meal was decreased both in OW and OB (P = 0.001, P < 0.001), but not with in NW. The energy intake as snack was decreased in OW (P = 0.005). NW, normal weight; OW, overweight; OB, obese. aP values <0.05 for comparison between baseline and intervention.

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  Fig. 2 Change of weight according to the body mass index. The weight was decreased both in OW and OB (P = 0.003, P = 0.007), but not with in NW. NW, normal weight; OW, overweight; OB, obese. aP values <0.05 for comparison between baseline and intervention.

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