Korean Journal of Community Nutrition

Young Suk Kim

3 Articles

[English]
Influence of the Size of the Spoon on the Eating rate, Energy Intake and the Satiety Levels of Female College Students: Yang Hee Hong, Young Suk Kim, Hyun Jung Kwon, Do Seok Chang, Dong Geon Kim, Un Jae Chang; Korean J Community Nutr 2015;20(5):375-382. Published online October 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.5.375

Abstract PDF PubReader: OBJECTIVES
This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) 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 kcal) (p < 0.01) and had lower total energy intake (423.3 kcal) (p < 0.05) than using a normal spoon (178.7 and 461.1 kcal, 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.

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[English]
Influence of Visual Differences in Bowl Size and Types on Dietary Intake of Female College Students with Normal Weight: Young Suk Kim, Un Jae Chang; Korean J Community Nutr 2014;19(3):250-257. Published online June 30, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.3.250

OBJECTIVES
This study examined the impact of perceived volume on satiety using normal rice bowl, diet rice bowl and small rice bowl.
METHODS
Thirty-six normal weight college female students participated in this study once a week for 3 weeks. Three hundred grams of fried rice in a normal rice bowl (1st week), 300 g of fried rice in a diet rice bowl (2nd week), and 300 g of fried rice in small rice bowl (3rd week) were served to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice and the satiety rate were measured.
RESULTS
The consumption volume of fried rice was 248 g (414.5 kcal) with a normal rice bowl, 254 g (429.8 kcal) with a diet bowl, and 270 g (456.8 kcal) with a small rice bowl. Results showed that the subjects who were eating from the small rice bowl ate more fried rice (p < 0.05) than eating from the normal rice bowl and diet rice bowl. However, the satiety rate of fried rice in a diet rice bowl was significantly higher than that of normal rice bowl and small rice bowl (p < 0.05). The five point scale of perceived volume on fried rice served normal rice bowl, diet rice bowl and small rice bowl were 2.4, 4.0 and 2.1.
CONCLUSIONS
The visual cue plays a critical role in determining satiety and that perceived volume is perhaps more important than actual volume of consumed food in determining the level of fullness.

Citations

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Effects of Food Consumption Monitoring Using Modified Rice Bowls on Food Intake, Satiety Rate, and Eating Rate
Young-Suk Kim, Un-Jae Chang
Journal of the Korean Dietetic Association.2015; 21(3): 194. CrossRef
Dietary Intervention Strategies to Reduce Energy Intake in Diabetes
Mi Ra Rho
The Journal of Korean Diabetes.2015; 16(1): 43. CrossRef

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[English]
Weight Control Program through the Fortification of Food Consumption Monitoring on Obese Female College Students: Using Smart-Phone with Real Time Communication Application: Young Suk Kim, Jae Kyung Shin, In Sun Hong, Seon Hee Kim, Un Jae Chang; Korean J Community Nutr 2011;16(6):697-705. Published online December 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.6.697

Abstract PDF PubReader

This study was conducted to investigate the effects of real time communication digital photography method using Kakao Talk application in smart-phone for the fortification of food consumption monitoring and weight reduction. Thirty-four female college students were randomly assigned to the camera-phone (CP) group or smart-phone (SP) group. Each group participated in the weight control program for 8 weeks. The mean energy intake of CP group during program was 1353.5 kcal and the SP group consumed 1289.2 kcal. The total energy intake of both groups was significantly decreased during the program. The CP group lost 1.9 kg of body weight and 1.9% of body fat and the SP group lost 4.3 kg of body weight and 3.0% of body fat. The body weight was significantly decreased in the SP group compared to the CP group. The triglyceride and total cholesterol, and LDL-cholesterol level of SP group were significantly decreased during the program. However, there were no significant changes in CP group during the program. Also there were no significant changes in lipid profile between two groups. In this study, it is considered that real time communication digital photography method using Kakao Talk application in smart-phone might influence weight control through a trained consumption monitoring. Therefore, smart-phone can lead individuals to rely more heavily on easy-to-monitor visual cues.

Citations

Citations to this article as recorded by

Leveraging Multimodal Supports using Mobile Phones for Obesity Management in Elementary-School Children: Program Providers' Perspective from a Qualitative Study
Mi-Young Park, Jae Eun Shim, Kirang Kim, Ji-Yun Hwang
Korean Journal of Community Nutrition.2017; 22(3): 238. CrossRef
Development of tailored nutrition information messages based on the transtheoretical model for smartphone application of an obesity prevention and management program for elementary-school students
Ji Eun Lee, Da Eun Lee, Kirang Kim, Jae Eun Shim, Eunju Sung, Jae-Heon Kang, Ji-Yun Hwang
Nutrition Research and Practice.2017; 11(3): 247. CrossRef
Effect of Food Consumption Monitoring Using a Smartphone on Weight Changes in Obese Women
Young-Suk Kim, Jeong-Ja On, Yang-Hee Hong, In-Sun Hong, Un-Jae Chang
Journal of the Korean Dietetic Association.2014; 20(2): 123. CrossRef

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