숟가락 크기의 감소가 여대생의 식사속도, 음식섭취량과 포만도에 미치는 영향

Objectives: This study examined the influence of different sizes of spoons (normal spoon, 8.3 ㏄ vs small spoon, 4 ㏄) on eating rate, energy intake and the satiety levels of female college students. Methods: Twenty four healthy female college students participated in this study once a week for 2 weeks. Two hundred ten grams of cooked rice and 250 g of beef shank soup with a normal spoon and same amount of rice and soup with a small size spoon were served to the same participants over two consecutive weeks. After each lunch, the eating rate, energy intake, and the satiety levels were measured. Results: Results showed that the subjects who were using a small spoon ate less beef shank soup (149.0 ㎉) (p ＜ 0.01) and had lower total energy intake (423.3 ㎉) (p ＜ 0.05) than using a normal spoon (178.7 and 461.1 ㎉, respectively). Also, the meal time (15.7 min) (p ＜ 0.01), a serving per one spoon (8.6 g) (p ＜ 0.001), and eating rate (27.9 g/min) (p ＜ 0.001) of those who used a small spoon were significantly different than that of those who used a normal spoon (13.6 min, 12.5 g and 35.7 g/min, respectively). However, despite consuming less energy at lunch, the level of satiety after eating from the small spoon was not significantly different from the normal spoon immediately after, 1 hour after and 2 hour after lunch. Conclusions: Our results revealed that students were able to control their eating rate by using a small spoon and they could feel full enough even though they eat less. In conclusion, eating rate decrease by using a small spoon may play an important role in food intake.