{"title":"探索方便使用的餐具对食物消费水平的影响","authors":"Kenichi Shibuya , Risa Santa , Mana Miyamoto","doi":"10.1016/j.ijgfs.2024.100935","DOIUrl":null,"url":null,"abstract":"<div><p>Thirty-five participants completed the study. Two ad libitum food intake sessions were conducted, one using conventional chopsticks (Normal) and the other with user-friendly chopsticks supported by an adapter (Supported). All participants reported that Supported chopsticks were easier to use compared to the Normal ones. The results revealed a statistically significant 22.5% reduction in the volume of food consumed in a single bite with Supported chopsticks compared to Normal chopsticks (p < 0.05). Furthermore, a significant 12.0% decrease in the overall volume of food intake was observed when using Supported chopsticks compared to the Normal chopsticks (p < 0.05). These findings suggest that the easy of using cutlery can induce influence both bite size and overall food intake.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Exploring the influence of user-friendly cutlery on the food consumption levels\",\"authors\":\"Kenichi Shibuya , Risa Santa , Mana Miyamoto\",\"doi\":\"10.1016/j.ijgfs.2024.100935\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Thirty-five participants completed the study. Two ad libitum food intake sessions were conducted, one using conventional chopsticks (Normal) and the other with user-friendly chopsticks supported by an adapter (Supported). All participants reported that Supported chopsticks were easier to use compared to the Normal ones. The results revealed a statistically significant 22.5% reduction in the volume of food consumed in a single bite with Supported chopsticks compared to Normal chopsticks (p < 0.05). Furthermore, a significant 12.0% decrease in the overall volume of food intake was observed when using Supported chopsticks compared to the Normal chopsticks (p < 0.05). These findings suggest that the easy of using cutlery can induce influence both bite size and overall food intake.</p></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-04-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X24000684\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24000684","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Exploring the influence of user-friendly cutlery on the food consumption levels
Thirty-five participants completed the study. Two ad libitum food intake sessions were conducted, one using conventional chopsticks (Normal) and the other with user-friendly chopsticks supported by an adapter (Supported). All participants reported that Supported chopsticks were easier to use compared to the Normal ones. The results revealed a statistically significant 22.5% reduction in the volume of food consumed in a single bite with Supported chopsticks compared to Normal chopsticks (p < 0.05). Furthermore, a significant 12.0% decrease in the overall volume of food intake was observed when using Supported chopsticks compared to the Normal chopsticks (p < 0.05). These findings suggest that the easy of using cutlery can induce influence both bite size and overall food intake.
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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