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OBJECTIVE
The Delboeuf Illusion affects perceptions of the relative sizes of concentric shapes. This study was designed to extend research on the application of the Delboeuf illusion to food on a plate by testing whether a plate's rim width and coloring influence perceptual bias to affect perceived food portion size.DESIGN AND METHODS
Within-subjec...
Contexts in source publication
Context 1
... designs that make use of visual illusions, such as the Delboeuf illusion, may independently affect perceived portion size and subsequent food intake. The Delboeuf illusion demonstrates that a circle appears larger when surrounded by a slightly larger circle but smaller when surrounded by a much larger circle 19 ( Figure 1). The proximity and the color contrast of the concentric circles affect the illusion. ...
Context 2
... proximity and the color contrast of the concentric circles affect the illusion. [20][21][22][23] Research suggests that when the space between concentric circles is small (right image of Figure 1), the circles appear to be one whole object. 24 Therefore, people are more likely to emphasize the similarities between the two circles and perceive the inner circle as looking larger than it actually is. ...
Context 3
... Therefore, people are more likely to emphasize the similarities between the two circles and perceive the inner circle as looking larger than it actually is. 25 Conversely, when the space between concentric circles is large (left image of Figure 1), the circles are perceived as two different objects. Therefore, people will emphasize the differences between the two circles, 23 leading the inner circle to be perceived as smaller than it actually is. ...
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Abstract Background Portion size education tools, aids and interventions can be effective in helping prevent weight gain. However consumers have difficulties in estimating food portion sizes and are confused by inconsistencies in measurement units and terminologies currently used. Visual cues are an important mediator of portion size estimation, bu...
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Background:
Carbohydrate counting (CHC) is ack - nowledged by the American Diabetes Association (ADA) as an important tool.
Objective:
To assess the efficacy of photographic educational materials to train adolescents with DM to perform CHC.
Subjects and methods:
76 adolescents were randomly divided into two groups of CHC orientation: by means...
Citations
... Psychologists have observed that different colors can evoke distinct feelings and that human physical and mental health and work performances can be affected positively by colors in varying degrees [42,43]. Experiments show that participants are found to overestimate the diameter of food portions by 1.5% and the visual area of food portions by 3% on plates with rim coloring compared with plates with no coloring [44]. ...
Food waste hampers global food security, rational use of global resources and environmental sustainability. Food waste is becoming a global problem, especially on restaurants, and it is particularly important to explore more effective measures to reduce food waste. Color psychology studies show that color can influence human behavior, but how colors may affect consumer food waste behavior has not been thoroughly investigated to date. In this study, we aim to investigate whether food plate colors or restaurant decorations affect food waste behavior using a large-scale field survey in four Chinese cities (2160 samples across Beijing, Shanghai, Chengdu, and Lhasa). Our results show that the per capita food waste of all consumers in the surveyed restaurants was 80.21 g per meal, whereas the per capita food waste of those with warm-color plates was 61.83 g per meal. The results suggest that warm plate colors are associated with reduced restaurant consumer food waste. We also show that the restaurant decoration color was found to correlate significantly with the reduced amount of food ordered per capita per meal (both warm and cool colors). Cool colors for plates and decoration have a negative effect on the weight of per capita per meal food eaten. Additionally, other characteristics of consumers, such as their age, education, and income levels, and other factors, such as for the purposes of meals, were found to affect food waste behavior. Our case study suggests that further investigation into the role of color psychology may be warranted to help mitigate consumer food waste.
... The mechanisms for any potential effects of plate size remain unclear [12], but include perceptual effectswhere perceived portion size becomes distorted by the size of the dish on which it is served, i.e. as in the Delboeuf illusion [13]-and the maximum capacity of the plate. ...
... Consistent with this, some participants of the current studies reported that they would have indeed served themselves more on small plates had it been possible. Another possibility is that differences are due to perceptual effects of plate size on perceived portion size [12,13]. Further studies are required to estimate the impact of smaller plates when multiple servings are made, as well as to elucidate these potential mechanisms. ...
Background
The physical properties of tableware could influence selection and consumption of food and alcohol. There is considerable uncertainty, however, around the potential effects of different sizes and shapes of tableware on how much food and alcohol people self-serve. These studies aimed to estimate the impact of: 1. Plate size and shape on amount of food self-served; 2.Wine glass and bottle size on amount of wine self-poured.
Methods
140 adults participated in two laboratory studies—each using randomised within-subjects factorial designs—where they self-served food (Study 1) and wine (Study 2):
Study 1: 3 plate sizes (small; medium; large) × 2 plate shapes (circular; square).
Study 2: 3 wine glass sizes (small; medium; large) × 2 wine bottle sizes (75 cl; 50 cl).
Results
Study 1: There was a main effect of plate size: less was self-served on small (76 g less, p < 0.001) and medium (41 g less, p < 0.001) plates, compared to large plates. There was no evidence for a main effect of plate shape (p = 0.46) or a size and shape interaction (p = 0.47).
Study 2: There was a main effect of glass size: less was self-served in small (34 ml less, p < 0.001) and medium (17 ml less, p < 0.001) glasses, compared to large glasses. There was no evidence of a main effect of bottle size (p = 0.20) or a glass and bottle size interaction (p = 0.18).
Conclusions
Smaller tableware (i.e. plates and wine glasses) decreases the amount of food and wine self-served in an initial serving. Future studies are required to generate estimates on selection and consumption in real world settings when numerous servings are possible.
Protocol registration information: OSF (https://osf.io/dj3c6/) and ISRCTN (https://doi.org/10.1186/ISRCTN66774780).
... The findings supported that a food photographic atlas is a valid tool for estimating portion sizes in nutritional epidemiological studies. Different factors may influence these three elements, such as food variety, dishware size, number of various portion sizes and their arrangement in the food photograph booklet, size of photographs, and camera angle (8). The effect of dishware size on the serving behavior of an individual is significant (9). ...
... The effect of dishware size on the serving behavior of an individual is significant (9). Since 1960, the size of the average dinner plate has increased by 36% (8). Based on some studies, a positive correlation was seen between dishware size or plate and the amount of food consumption portion (10)(11)(12)(13). ...
Objective: To examine estimation of standard portion size and, the influence of different food plates on the estimation of food portion size, using photograph booklet in students. Methods: The sample consisted of 300 students, aged 18-35 years old from different academic departments. The student’s general characteristics were asked by using a questionnaire, and anthropometric measurements were taken. Students were asked to select the standard portion sizes of each food from a photographic booklet, which was developed by the researchers. Dietary guidelines for Turkey were used for assessing the quantity of standard portion size of foods of a photographic booklet (1). Results: The findings of the present study indicate that the food group which the most students provided the accurate estimation was protein foods (36.0%), pursued by grains (35.1%), dairy (29.2%), fruits and vegetables group (28.9%). The most and the least accurate estimated foods were found boiled potato (64%) and cheese (3.7%), respectively. The percentages of the accurate estimation of standard portion size for five foods (meatball, meat cubes, shredded chicken, egg, yogurt) in 24 foods were higher in females than men (p
... Age-appropriate dishware, including the use of smaller plates and plates with rims, was suggested for children [42], based on observations that adult-size plates encourage children to self-serve more of the foods they like, possibly by distorting their perception of physical size or by shifting normative beliefs about proper portion size [18]. On the other hand, larger plates can create more room for healthy food: using large-sized plates resulted in greater vegetable servings in adults [43]. ...
Purpose:
The influence of dishware on portion size perception in children and adolescents is inconclusive. This study investigated how children and adolescents with both obesity and a normal weight perceived portion size in different sized and shaped dishware items.
Methods:
The study included 60 children and adolescents with overweight and obesity (OBE) and 27 children and adolescents with normal weight (NW) aged from 9 to 17 years. The participants estimated quantities in three pairs of drinking glasses, one pair of bowls and two pairs of plates which varied in size and shape. The children were instructed to state intuitively which portion they would choose for big or small thirst/hunger. Thereafter they were asked to determine the exact amount by answering which dishware item contained the larger/smaller portion (cognitive evaluation).
Results:
There were no substantial differences in the intuitive evaluation of portion sizes between OBE and NW. During the cognitive evaluation, OBE estimated the amount of water in the glasses more correctly compared to NW (61% vs. 43%; p = 0.008); OBE estimated the amount of lentils in the bowls and on the plates significantly less correctly (39%) compared to NW (56%; p = 0.013).
Conclusions:
Habit formation and environmental stimuli might play a greater role in estimating food amounts in dishware than the child's and adolescent's body weight.
... Here, more cereal was poured and eaten from the package with a larger on-pack image and this effect was stronger for the cereal with lower sugar. In the study by Petit et al. (2018) portion size of cereals shown was the same, but the cereals were served either in a larger or a smaller bowl, which could cause a perceptual bias known as the Delboeuf illusion (McClain et al., 2014). Result showed that the smaller-rimmed bowl on the package lowered the amount of cereal poured by participants than the larger-rimmed bowl on the package. ...
Chronic, excess energy intake contributes to overweight and obesity. Solutions are needed to guide consumers towards portion control, especially for high energy density (HED), palatable foods. Food packaging, a key element of the eating environment, offers a potential solution. To investigate whether packaging design influences measured food intake, a systematic search was undertaken in four electronic databases (Ovid Medline; Ovid PsycInfo; Ovid Embase and Web of Science) across the previous decade. This process yielded 1671 discrete papers, of which 23 articles containing 40 relevant studies were retrieved. Most (n = 36) of the manipulated packaging features influenced consumption quantity with the largest effect sizes observed for packaging which guided consumers either by on-pack cues or structural features. For example, images on the front of the pack, packaging size, as well as partitioning and resealability all helped to reduce food intake. However, individual differences and attentional focus mediate packaging effects. Overall, packaging features can help to limit intake of HED foods and increase intake of nutrient-dense foods (e.g., carrots). Future studies on packaging for portion control (downsizing) might benefit from long term, randomised control trials to test effects outside of the laboratory context and applied to everyday consumer usage.
... Additionally, rising obesity levels justify the importance of improved understanding of how physical food properties can affect portion size and energy intake. Literature has demonstrated the role of visual cues influencing portion size, including the image shown on packaging of BC, to the bowl size used (24) , in addition to important properties such as density, volume and colour (25)(26)(27) . Rolls et al. (28) used the same type of flaked BC which was modified to decrease volume to 40 %. ...
Objective
The present study aimed to assess the effect of different types of breakfast cereal on portion size and the nutritional implications of potential under or overserving.
Design
A cross-sectional analysis was performed using one BC from the 7 established BC manufacturing methods (flaking [F], gun puffed [GP], oven puffed [OP], extruded gun puffed [EGP], shredded wholegrain [SW], biscuit formed [BF], and granola). Participants were asked to pour cereal as if they were serving themselves (freepour). Difference between the freepour and recommended serving size (RSS) were calculated (DFR). The Friedman test followed by Dunn’s multiple comparison test was used to test for a significant differences between cereal categories.
Setting
City of Chester, North West of the UK
Participants
Adults (n=169; n=110 female, 32±18 years)
Results
Freepour values were greater than RSS for all categories of BC. Median values for denser cereals such as SW, granola and oats were significantly ( P <0.001) greater than all other categories with granola having the highest median freepour value of 95 g. Median (and range of) DFR weight values for granola were significantly higher than other BCs (50.0 g [-24.0-267.0g], P <0.001). BCs with the lowest median DFRs were F1 (7.0 g [-20-63.0g]), GP (6.0 g [-26.0-69.0g]), EGP (6.0 g [-26.0-56.0g]), OP (5.0 g [-27.0-53.0g]), and BF (0.0 g [-28.2-56.4g]).
Conclusions
The degree of overserving may be related to the type of BC with denser cereals more readily overserved. Encouraging manufacturers to reformulate cereals and improving their nutritional properties may have benefit in reducing excess energy intake.
... Actualmente, se sabe que la regulación en la ingesta de alimentos no solo está mediada por factores endógenos centrales y periféricos (4,5) , sino también por factores como la composición de macronutrientes de la dieta (6) , la actividad física (7) y por factores ambientales como la exposición a alimentos con carácter hedónico y altamente agradables (8) , la textura de los mismos (9,10) , masticación o procesamiento oral de las comidas (11) , tamaño de los platos y de la porción del alimento, entre otros (12,13) . ...
... De acuerdo con lo descrito por A. McClain y colaboradores, servir en platos más chicos puede ayudar visualmente al cerebro. Según datos y observaciones, en los últimos 30 años el tamaño de los platos aumentó en un 36 %; probablemente el aumento del tamaño promedio de los platos usados para servir los alimentos se traduce en porciones más grandes (12) y mayor ingesta calórica, lo que se asocia con el sobrepeso y la obesidad (13,28) . Asimismo, en una investigación realizada en adultos se identificó que los individuos se sirvieron más comida cuando esta y los platos tenían un color similar (bajo contraste); y, por el contrario, se sirvieron menos comida cuando esta y los platos eran de diferentes colores (alto contraste) (13) . ...
... Según datos y observaciones, en los últimos 30 años el tamaño de los platos aumentó en un 36 %; probablemente el aumento del tamaño promedio de los platos usados para servir los alimentos se traduce en porciones más grandes (12) y mayor ingesta calórica, lo que se asocia con el sobrepeso y la obesidad (13,28) . Asimismo, en una investigación realizada en adultos se identificó que los individuos se sirvieron más comida cuando esta y los platos tenían un color similar (bajo contraste); y, por el contrario, se sirvieron menos comida cuando esta y los platos eran de diferentes colores (alto contraste) (13) . ...
La comprensión de factores que influyen sobre la regulación del apetito y la saciedad conduce al planteamiento de intervenciones en la prevención y manejo de enfermedades relacionadas con el exceso del consumo de alimentos. El objetivo de este artículo es realizar una revisión de los procesos fisiológicos y factores ambientales que intervienen como mecanismos de regulación de la ingesta alimentaria. Dicha regulación y el mantenimiento de la homeostasis del balance energético del organismo están mediados por múltiples factores. Se destacan los mecanismos fisiológicos, regulados por el hipotálamo mediante la señalización periférica y central, en la que intervienen señales de apetito o de saciedad. Además, con el creciente aumento del peso corporal, se destaca el cambio en el paradigma de las teorías homeostáticas que predominaban para explicar la regulación de la ingesta alimentaria, ya que se han quedado limitadas para definir el fenómeno del comportamiento alimentario. En este punto, los factores relacionados con el medio ambiente y con el comportamiento del individuo se vuelven relevantes para ilustrar el proceso. Por tanto, el estudio del tema debe ser abordado no solo desde la fisiología, sino también desde disciplinas de las ciencias sociales y comportamentales, porque es claro que la alimentación cumple tanto un rol fisiológico como un rol sociocultural. Asimismo, aspectos de la modernidad como el comportamiento sedentario, el procesamiento industrial de alimentos y la amplia oferta de los mismos juegan un rol decisivo en la regulación del apetito y la saciedad.
... The use of plate media can be used as new strategy in controlling the amount of food consumed and the impact on food intake in the body. McClain et al. [5] study concluded that small changes in plate design have the potential to produce relatively greater effects on the amount of food perceive and thus will have an impact on intake in body. ...
BACKGROUND: Compliance with food-based dietary guidelines has been known delivered positive effect on nutrition and public health. AIM: This study aimed to assess the implementation of balanced nutrition using piring makanku on food consumption of orphanage children. METHODS: This study design was quasi-experimental with a non-random pretest-posttest with a control group. A total of 30 samples in each group were selected purposively, the treatment group was given nutrition education and piring makanku while the control group was given nutrition education only. Data collected include subject characteristics, nutritional status, and the use of piring makanku (compliance, practice, and portion acceptability). Statistical analysis used t-test for paired and non-paired groups. RESULTS: The results showed that there were significant differences in both groups after the intervention. Statistically significant results on food consumption in the treatment group included energy (p = 0.002), protein (p = 0.000), and carbohydrate (p = 0.024), whereas in the control group statistically significant on protein (p = 0.002) and fat (p = 0.005). Moreover, there were no significant differences between study groups after the intervention, while there was a significant difference in mean scores of protein and fat intake between groups after the intervention. CONCLUSION: It was concluded that the two forms of intervention in this study had almost the same effect on the subject’s consumption, except for protein and fat intake. As a vulnerable group, children of orphanages need to pay attention to their nutritional and health conditions. In addition, campaign of isi piringku using piring makanku needs to be made in the form of lunch boxes to school.
... Similarly, Wansink et al. (2006) found that a size-contrast illusion affects people when consuming ice cream: by varying the size of a bowl and spoon for participants, it was found participants who received a bigger bowl tended to underestimate the served ice cream portion and finally ended with over-consumption. A similar experiment conducted by McClain et al. (2014) attested that visual illusion used in plate design has an effect on the size perception of a meal portion and food consumption. And Wansink and Cheney (2005) highlight that even when people have awareness, knowledge, or education, they cannot recognize these biases from visual cues. ...
Geometrical illusions are an intrinsic part of human perception but largely ignored in product design. This paper analyzes user perception of a functional, ubiquitous object – the plastic bottle – to provide new insights on how geometrical illusions can be harnessed for creative form finding based on the designer’s intent. Through the examination of 24 different bottles, a range of characteristics and properties are classified. A subset of five representative bottles are then used to explore user perceptions of form, relating these to geometrical design features. The main findings, based on observational tests and user feedback, suggest an overestimation of volumes in bottles that are taller, have wider shoulder angles, or have less occluded patterns. Furthermore, a number of prevalent features are considered in relation to optical illusions which can affect perception. Using these findings, design strategies and guidelines are suggested for creative form development and the utilization of geometrical illusions more widely.
... A well-presented plate is usually never eaten in a rush. In a study, it was found that children tend to enjoy their meals if they are presented with different shapes and sizes (McClain, Bos, Matheson, Desai, McClure, & Robinson, 2014). Plating of food is a powerful tool when it comes to the perception of food and hence can be used as a trick to win the approval of diners or consumers. ...
... For illusions, the concept of Delboeuf Illusion affects perceptions of the relative sizes of concentric shapes. In a study conducted by McClain, et al., (2014) found that participants overestimated the food portion on plates when wider and coloured plates were used. The study concluded that Delboeuf Illusion can be applied to food on a plate these findings can influence the perception of the food portion. ...
Aims to understand the different psychological factors (like colour, culture, mood and emotions, illusions, familiarity, and consumer demand) which influences a chef when plating a dessert in a high end restaurants.
