Effects of Soup Temperature on Hunger, Energy and Nutrient Intake

ABSTRACT

The purpose of this study was to compare the effects of soup temperature on hunger, energy, and nutrient intake. The hot meal consisted of 400 g of hot beef-vegetable soup (75 degrees C), Yubu Chobap, Bulgogi, cucumber pickle and radish pickle. The cold meal component were the same as the hot meal except 300 g of water (8 degrees C) and boiled vegctables (100 g), instead of the hot beef-vegetable soup ot the hot meal. Thirst, core temperature and blood pressure were also measured before and after consumption the test meals in a within-subjects, repeated measures design. 30 women consumed 17% more kilocalories, 13% more protein and lipid and 16% more carbohydrate in the cold meal than in the hot meal. The core temperature at the end of the test meal was higher in the hot meal than in the cold meal. Energy and nutrient intake were inversely correlated with the hunger scores within 1 hour after the hot meal, however those are not related with each other in the cold meal. So hunger feeling might be disturbed in the cold meal. It is concluded that energy and nutrient consumptions were higher in the cold meal, partly because of the distrubed hunger feeling in the cold meal.