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Appetite for food illuminated with vivid color lights
Abstract
The purpose of this research is to examine the effects of vivid colored lighting on appetite for food. The experiments were carried out to observe subjects' evaluations of various dishes illuminated with vivid colored lights in a room assumed to be a restaurant. The results of the experiments are summarized as follows.1. Appetite tended not to decrease when the food was illuminated with colors similar to those of the food. It was thought that this was because the food color did not change to any great extent.2. Appetite for food with plural colors tended to decrease more than was the case for monochrome foods. It was thought that this was because the color balance of the food with plural colors was easily changed by the colored lights.3. Appetite tended to be maintained at a constant level when the temperature of the food corresponded to the warm/cool image of the colored lights. On the other hand, appetite tended to decrease when the above two factors did not correspond.4. When the food was illuminated with blue and green lights, the appetite of women tended to be lower than that of men.
... It is well known that color affects to human appetite and favorability of food appearances [2][3][4][5][6][7]. Regarding appetite, warm color is known as the color to appetize [2][3][4][5]. ...
... Regarding appetite, warm color is known as the color to appetize [2][3][4][5]. Favorability of food appearances strongly depends on color of illuminations [5][6][7][8]. For example, Tsujimura et al. focused on memory color, and their results can be interpreted as meaning that foods with higher chroma color look tasty if it is within the range of lighting color temperatures that are possible in everyday life [8]. ...
... For the hot snacks with brown color and warm temperature, lower color temperature and higher Ra were favored (Fig. 5 (1), (2)). Hence, the effects of parameters about color showed the results as expected from the past studies [5][6][7][8]. Although there are some limitations that we mention in section 7, General Discussion, the results that reproduced the predicted tendency indicate that the experiment were likely performed properly. ...
... Consequently, when the state of the ice cream changed from hard to completely melted, the subjects' evaluations tended to change from high to low. The visual sense plays an essential role in food selection [2], and some studies have reported that the visual sense of food strongly influences appetite [31][32][33]. In this study, we controlled the visual changes in food state as cues for visual stimuli of food. ...
... Therefore, the subject's evaluation of the ice cream was also lower. Furthermore, many studies have reported that visual changes with aging significantly impact appetite [33][34][35]. Particularly, appetite is strongly influenced by visual factors such as the state of food [34,35]. In our experiment, the influence of state is significant, which indicated the same results as previous studies. ...
... Interestingly, when the color of the light is similar to the color of the food, the appetite does not decrease. 27 For example, Hungarian salami is described as red under incandescent lamps, but as brown under fluorescent or metal halide lamps. 20 ...
... Depending on the type of food (such as natural or processed foods), the appetite is stimulated when the lighting and food are similar to each other but complementary colors (such as red and green) can cause loss of appetite. 27 In this study, the color of the cake icing and that of the body of the cake are similar to the red light and the warm light respectively, which improve the visual impression of the food and enhance the appetite. ...
Appetites are strongly affected by the color of the food and it has been found that different colors can affect the brain reflexes that impact the appetite. In this study, event‐related potential was used as a measurement tool to detect brain wave responses to assess foods under different colors of light, and to compare the appetite performance of participants. The food samples were captured under incandescent lights and colored lights (red and green lights under 5200 K). The incandescent lights were divided into the differential color temperature (2700, 4000, 6500 and 7500 K). Seventeen participants were invited to the experiment. The event‐related potential results showed that the warm incandescent light (4000 K) significantly increased appetite. Moreover, the red light enhances the late positive component amplitude and enhances the consumer's visual attraction and impression. The conclusions showed that the color of lighting can affect consumers' emotions, behaviors, psychology, and even appetite, and preliminary scientific evidence has been obtained from event‐related potential.
... In studies targeting depth, two-dimensional dimensions (width and depth) were manipulated (Table 4). Regarding the perception of depth, which is related to the perception of the size and spaciousness of space, it has been reported in related fields such as cognitive science and psychology that pictorial cues such as the gradient and asymmetry of texture 82 and the distance to the object 83 have an effect. ...
Many interpersonal cognitions and behaviors, such as impression formation, communication, and cooperation, are controlled and performed while surrounded by the built environment. This study reviewed over 20 years of literature on the influence of visual environmental factors, particularly brightness, color, and depth, on interpersonal cognition and behavior. Twelve articles on brightness were extracted, showing that the effects of brightness varied significantly depending on individual characteristics, interpersonal relationships, and interactional situations. Thirteen articles on color revealed that various factors such as age, gender, and interpersonal relationships are involved in the influence process. Eight articles that examined influences from depth (spaciousness and height) indicated that influences from depth are a highly complex process. Finally, the study has shown areas for further research, challenges to be overcome, and prospects. This study reviewed over 20 years of literature on the influence of visual environmental factors and on interpersonal cognition and behavior. Based on the results of the review, areas for further research, challenges to be overcome, and prospects for the future are also presented.
... All experiments were conducted at lunch time (from 12:00 to 13:00 pm in a room at about 23 • C). The subjects were given staple foods, side dishes, main dishes based on previous studies [6]. This consists of 480 grammes of meat cutlet, 150 grammes of salad and about 110 grammes of pudding. ...
Currently, about 40% of the Japanese people in their twenties overeat [1][2]. This paper proposes to use the variation in the autonomic nervous system (ANS) activity to detect when the person is satiated in order to reduce overeating. Seven healthy adult male subjects, (22 to 23 years old) electrocardiogram (ECG) was recorded using a wireless electrocardiograph (multi-channel telemetry system WEB-7000, Nihon Kohden Corp. ). The ECG was recorded before, during, and after meals in two cases: in one case the subjects ate at satiety; in the second case, they overate. The analysis of spectral variations (LF/HF) of their heart beats intervals showed a significant difference between when the subjects ate just at their satiety and when they overate and that it was possible to estimate the satiety point.
While surrounded by a built environment, various interpersonal cognitions and behaviors such as impression formation, communication, and cooperation are regulated and executed. It has become clear through many years of environmental psychology studies that the physical environment not only surrounds but also implicitly influences interpersonal cognition and behavior. This paper reviews the literature on the effects of visual environmental factors specifically brightness, color, and depth on interpersonal cognition and behavior in a little more than 20 years, clarifying the achievements and expansion of the research area, the challenges to be overcome, and the outlooks for the future directions.
Fine motor skills are one of the important skills in the development and preparation of children before writing since it is an activity that consists of precision and a high level of coordination based on tasks where the eye, hands and fingers are used. simultaneously. performing actions such as grip, precision and blows. A tool (board) is proposed to support the performance of fine motor activities in children with motor disorders. The tool seeks to meet the requirements set through interviews with experts and surveys conducted with teachers and children, as well as provide certain requests for communication and data collection that allow their analysis. A planned board of five activities called tweezers, precision and three types of stroke is designed, built and implemented, each of these seeks to help children to have better eye-hand coordination, as well as better coordination in fine and precise movements. Participants have a close familiarity with the tool, which allows them to gather information about their perception of both the design it offers and its use. The board is of interest to both experts and children as it allows versatility when interacting with the activities, giving the option of combining striking elements or figures for the users by adding the different visual and auditory stimuli that appear in the tool once finished. any of the activities. There is the possibility of proposing in the future an intelligent system based on neural networks, capable of taking the data and proposing the activities and the number of times they should be carried out to optimize the sessions given by the professionals, making them more efficient and effective, undoubtedly improving the fine motor skills of children who have had access to the tool.
Food is not just evaluated based on taste alone but is influenced by various complicated factors. For this reason, there are many kinds of research on foods with various perspectives and multiple angles. Our research team proposed the margin support system based on the concept of “Freedom from the need to prepare many plates to fit each various foods.” In this study, we aimed to elucidate the margin support system’s effect on people’s emotions and sensibilities. We conducted Factor analysis to explore latent variables in participants’ impressions of our system’s projected plate ratio size. We extracted the following two factors from Factor analysis: “Assertiveness of art in the food expression” and “Assertiveness as a food.” Furthermore, we clarify a relationship between each factor scores and the percentage of margins to be projected.
When we evaluate a dish, various factors affect the evaluation in a complicated way, it is not just the taste. In this study, we focus on the ‘margin’ of a plate with food. The ‘margin’ is one of the factors of the arrangement, and we aim to elucidate the effect of the margin of plate on people’s emotions and sensibilities. The results were analyzed using factor analysis, one of the multivariate analyses. Furthermore, based on the results of the experiment, we proposed a Kansei system using the technology of projection mapping and a table with a translucent tabletop.
This study aims to reveal visual factors which determine the visual palatability of food dishes. We conducted subjective experiments under different light sources, and examined the correlation between the visual palatability and the visual factors, color appearance, glossiness, and convexo-concave perception. We prepared twelve kinds of food dishes, and measured the chromaticity values of all dishes under six kinds of light sources. Next, we transformed the measured data into their respective RGB values. This color management process ensures that the digital images can be displayed with the same chromaticity values as the real objects so that participants can observe the same visual stimuli with no olfactory cues. Twenty participants observed one of the images for one minute, and evaluated the "visual palatability", and answered subjectively three factors, "color appearance", "glossiness" and "convexo-concave perception". As a result, it was revealed that higher correlated color temperature light makes the dishes more palatable, suggesting that the color appearance is an important visual factor for the visual palatability of food dishes. In addition, it was shown that the visual palatability of the raw food dishes and the dishes with sauce can be affected by both color appearance and glossiness depending on the light source.
抄録
An experiment in which subjects rated their impression of 50 interior environments which were the contrasting combinations of two lighting colors, five wall and floor color combinations, and five furniture colors were performed. Of particular significance was the higher harmony ratings assigned to color layouts presenting blue and green furniture colors when they are with similar wall and floor color hues than others. The ratings of harmony rose when room model presented bluish walls and floors and was illuminated by daylight fluorescent lamps rather than bulb color ones. However, the rating differences between the two lamps were not clear when assessing likability or comfort.
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