Super Bowls. Serving bowl size and food consumption

Cornell University, Итак, New York, United States
JAMA The Journal of the American Medical Association (Impact Factor: 35.29). 05/2005; 293(14):1727-8. DOI: 10.1001/jama.293.14.1727
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    • "For example, using an eye-tracker, Underwood and Foulsham (2006) showed that visually conspicuous objects caught participants' visual attention more quickly than less conspicuous ones. Our findings based on using an eye-tracking technique suggest a plausible explanation as to how visual cues (e.g., color, shape, and decoration) of tableware items and containers can influence participants' sensory perceptions and pleasurable views of foods (García- Segovia et al., 2015; Harrar & Spence, 2013; Hummel et al., 2003; Piqueras-Fiszman & Spence, 2011, 2012; Piqueras-Fiszman et al., 2012; Wansink & Cheney, 2005; Zellner et al., 2010). While participants are viewing the picture of the food item, they may look at not only the food item itself, but also at the tableware items and containers, influencing their expectations with respect to the flavor and texture of the food product to be based on a combination of both food and non-food items. "
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    ABSTRACT: People often purchase food products on impulse and their visual impression of such products plays an important role in impulse buying. Consumers are also likely to buy food items based on the images as displayed on mobile devices like smartphones. Food-service and dining industries have therefore begun to pay closer attention to improving the visual impression of the foods they offer. This study focused on determining whether participants’ visual attention directed toward food-item images can vary depending on the background saliency. Differences in patterns of visual attention with respect to food-item images between North American and Chinese participants were also compared. During the time participants were looking at pictures of food items with varying backgrounds in the absence of a particular task, their eye movements were traced with an eye-tracker. As background contexts such as table setting and decoration became more salient, participants’ visual attention toward the food items decreased. Chines participants also looked at food items significantly later than American counterparts, implying that Chinese participants were relatively more influenced by background contexts. In conclusion, our findings provide empirical evidence that background context and culture can affect participants’ visual attention while they are freely looking at pictures of food items.
    Food Quality and Preference 04/2015; 41. DOI:10.1016/j.foodqual.2014.12.004 · 2.78 Impact Factor
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    • "Similarly, the color of a drinking cup might alter the acceptance of a hot chocolate beverage, as well as the perception of its chocolate flavor intensity (Piqueras-Fiszman & Spence, 2012a). A series of studies have also shown that tableware/ container size can affect the amount consumed (Rolls, Morris, & Roe, 2002; Wansink & Cheney, 2005; Wansink & Kim, 2005; Wansink, van Ittersum, & Painter, 2006); generally, a larger bowl or container increases the amount consumed, even though the foods themselves may not be preferred (Wansink & Kim, 2005). It is also apparent that the nature of the eating location modulates food consumption (Meiselman et al., 1988) and acceptability (Bell, Meiselman, Pierson, & Reeve, 1994; Cardello, Bell, & Kreamer, 1996; Edwards, Meiselman, Edwards, & Lesher, 2003; Green & Butts, 1945; King, Weber, Meiselman, & Lv, 2004; Meiselman, Johnson, Reeve, & Crouch, 2000; Petit & Sieffermann, 2007). "
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    ABSTRACT: This study aimed to determine whether there is an interaction between “small” (i.e., table setting) and “large” (i.e., eating location) scales of the eating environments in affecting food acceptance and consumption. An identical roast chicken was presented at three table-setting conditions: plastic tray (PT), home-style table (HT), and gourmet table (GT) settings both in sensory testing booths and realistic contexts (e.g., classroom for PT, home-style dining room for HT, and restaurant for GT). Participants favored the appearance of food served at a gourmet table setting located in a restaurant setting significantly more than in a sensory testing booth. The participants were more willing to eat the food served using a gourmet table setting in the restaurant setting than in the sensory testing booth, leading to a significant increase in their food consumption. In addition, participants consumed food more slowly and perceived themselves to be less hungry when they ate in realistic contexts rather than in sensory testing booths. In conclusion, our findings demonstrated that food acceptance and intake can vary according to whether the small (table setting) and large (eating location) scales of the eating environments are well-matched or not.
    Food Quality and Preference 01/2015; 39:1–7. DOI:10.1016/j.foodqual.2014.06.004 · 2.78 Impact Factor
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    • "Many daily food choices are automatic low - involvement decisions requiring little thought or con - sideration . Food decisions occurring outside of con - scious awareness often rely on consumption norms and cues ( Wansink & Cheney , 2005 ) . In fact , average con - sumers make more than 200 daily food decisions , and most occur outside conscious awareness ( Furst , Con - nors , Bisogni , Sobal , & Falk , 1996 ; Wansink & Sobal , 2007 ) . "
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    ABSTRACT: The authors review and extend the literature on emotional ability as it impacts nonverbal communication from the perspective of potential customers and depending on sales influence techniques. They discuss four dimensions of emotional ability and highlight emotional ability's impact on four aspects of face‐to‐face interactions—consumer characteristics, salesperson characteristics, the convergence of buyer/seller emotional abilities, and environmental characteristics. They suggest areas for future research to help consumers, marketers, and health care professionals better understand how emotional ability impacts nonverbal communication, and to enhance the quality of interactions.
    Psychology and Marketing 07/2014; 31(7). DOI:10.1002/mar.20714 · 1.13 Impact Factor
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