In general, vegetables are abundantly consumed in a calorie-restricted diet to
achieve sufficient satiety through fresh food or various cooking methods. In this study, we
examined the effects of different cooking methods on appetite and specific perceptions of
the food after consumption ; eating approaches were also analyzed by meal duration. A total
of 153 individuals aged 20-59 years were assigned to 2 groups : raw vegetable or boiled
vegetable meals, including packed meals that were served as test meals with the same energy
and vegetable amount. Subjective levels of sensory properties and meal duration were
assessed over time using visual analog scales, including questionnaires. Results showed
that meal duration was significantly longer for raw vegetable meals than boiled vegetable
meals, and there were significantly stronger correlations between meal duration and fullness.
A higher degree of fullness was provided by a raw vegetable meal than a boiled vegetable
meal, especially in men. However, an excess of raw vegetables led to overall insufficient
satisfaction. Taken together, these findings suggest that cooking methods should be
altered for different situations with an adequate amount of vegetables, and the meal duration
should be recommended to be given as much attention as cooking methods
