J Korean Diet Assoc.  2020 Nov;26(4):269-277. 10.14373/JKDA.2020.26.4.269.

Comparative Analysis of Perception Volume, Intake Volume, and Satiety Rate of Rice, Soup and Side Dishes Using Tableware and Food Tray

• Jung EJ
• Chang UJ

• KMID: 2508399
• DOI: http://doi.org/10.14373/JKDA.2020.26.4.269

Abstract

The perception volume, intake volume, and satiety rate of rice, soup, and side dishes using tableware and food trays were analyzed. Rice, beef, soup, and side dishes in tableware (1^st week) and the same menu in food trays (2^nd week) were served to twenty-nine female college students over two consecutive weeks (BMI 22.1 kg/㎡ , Age 22.9 yr). The results showed that the perceived volume of soup served in tableware was significantly higher than when served in a food tray. On the other hand, except for the perception volume of soup (tableware: 174.80±19.40 g, food tray: 136.14±12.77 g, P＜0.05), there was no significant difference in the food perception volume and food intake volume using tableware and food trays between the two groups. The satiety rate of the food tray group (6.68) was significantly higher than that of the tableware group (7.42) after one hour (P＜0.05). However, except after one hour, the two groups’ satiety rate showed a similar pattern. In most of the comparisons, the results showed no difference between table ware and food trays. Besides, the use of food trays has advantages in terms of easy to manage and convenience. Therefore, food trays might be a better option instead of a tableware.

Keyword

tableware; food tray; food perception volume; food intake volume; satiety