應用創意盛裝餐盒教導熱量控制對減重之影響

營養不均衡、攝取過多熱量易造成體重的增加以及脂肪的囤積，過重與肥胖容易罹患代謝症候群，並導致其他病變。如何將熱量控制在合理範圍，已成為減重之首要。本研究招募體重過重之高危險個案，以應用創意盛裝餐盒宣導，進行六週的飲食控制，比較減重前後之體重、體脂肪、腰圍、血糖、膽固醇、三酸甘油酯、低密度脂蛋白膽固醇、尿酸、尿素氮及肌酸酐的變化。受試者分為兩組，實驗組(26.7＜BMI＜45.7，n=44，男性16位、女性28位)及控制組(24.3＜BMI＜43.4，n=34，男性10位、女性24位)皆進行六週飲食營養課程、運動課程、飲食日記指導紀錄，實驗組則增加創意教具之介入使用。結果顯示，實驗組經六週後有顯著減輕4.8公斤體重(P ＜0.05)，體脂肪減少2.54%(P＜0.05)，腰圍減少8.3公分(P ＜0.05) ，效果都遠較控制組佳。本研究追蹤一年後發現，創意盛裝餐盒的持續使用可以繼續有效控制熱量，且體重的控制情形顯著優於對照組。

Nutritional imbalance and excessive intake of calories easily lead to weight gain and body fat accumulation. Overweight or obesity is associated with the development of metabolic syndrome, and leads to other diseases. To control the energy intake is the most important for body weight loss. Subjects with overweight or obesity were recruited in this study. Innovative tool was used to evaluate the effect on body weight loss by comparing body fat, waist circumference, blood glucose, cholesterol, triglyceride, low-density lipoprotein cholesterol, uric acid, urea changes in nitrogen and creatinine. Subjects were divided into two groups, the experimental group (26.7<BMI <45.7, n = 44, male 16, female 28) and a control group (24.3<BMI <43.4, n = 34, male 10, female 24) were involved in a six weeks of dietary program, exercise, and dietary records. The use of innovative tool was used for the experimental group. Results showed that after six weeks of intervention in experimental group, the body weight, body fat and waist circumference were reduced by 4.8 kg, 2.54%, and 8.3cm respectively. The effect in experimental group was better than that of control group. After one year of follow-up, the body weight control for the subjects in experimental group was much more perfect than those of control group.