Relationship between evaluation of low caloric meal using Oryoki and quality of life

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  • 応量器を使用した低エネルギー食の評価とQOL との関係
  • オウリョウキ オ シヨウ シタ テイエネルギーショク ノ ヒョウカ ト QOL ト ノ カンケイ

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Relaxing during meals is recommended to support the behavior of obesity dissolution. There are many reports on the relationship between various factors and the relaxing effect. However, the report which considered the relation between tableware and relaxation effects is almost none. Therefore, we focused on Oryoki used by Zen Buddhist ascetic monks, which has storability, portability, functionality, and beautiful design. The purpose of this study is to examine the effects obtained by using Oryoki for a low caloric diet, and the effects on eater from the viewpoint of the quality of life （QOL）. Four factors that influence the evaluation of a low caloric diet were set: the type of tableware, the main ingredient of the main dish, how to cut the ingredients, and how to use the oil. After setting the three levels to each factor, nine samples were prepared by assigning these factors and levels to the L9 orthogonal table of experiment method design. A panel of 45 people performed a sensibility evaluation of nine low-calorie diets, and their impression characteristics were analyzed by factor analysis. The relationship between physiological and psychological satisfaction and comprehensive evaluation was considered after stratifying the panel by QOL score. The results indicated that there is an effect that gives the impression of dignity and peacefulness by using Oryoki for a low caloric diet. Panels with lower QOL scores showed a strong positive correlation between psychological satisfaction and comprehensive evaluation. From these results, it is worth considering adding Oryoki as an option for tableware when providing a low-calorie diet to people with low QOL.

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