A review of visual cues associated with food on food acceptance and consumption

Wadhera, Devina; Capaldi-Phillips, Elizabeth D.

doi:10.1016/j.eatbeh.2013.11.003

Cited by 200 publications

(150 citation statements)

References 185 publications

Supporting

Mentioning

139

Contrasting

Unclassified

Order By: Relevance

“…Wadhera and Capaldi-Phillips (2014) reported that larger portions sizes are visually more appealing and may influence food intake by leading children to take large bites and consume more foods. It is indeed possible that children did not perceive the portions to be of equal size.…”

Section: Discussionmentioning

confidence: 98%

Variety in snack servings as determinant for acceptance in school children

et al. 2016

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 98%

Variety in snack servings as determinant for acceptance in school children

et al. 2016

View full text Add to dashboard Cite

“…Environmental factors, such as colours of the eating environment and food, sounds, scents, lightning, and temperature, all influence our perception of food, our food choices and the amount of food we consume. For example, studies have demonstrated that visual signals of colours or dishes may raise one's spirits and impact one's conceptions of food and food-intake (Privitera et al, 2013;Wadhera and Capaldi-Phillips, 2014). Also, it has been shown that music influences people's purchasing decision when choosing between two competing products (Yeoh and North, 2010;North et al, 1999).…”

Section: Introductionmentioning

confidence: 98%

Imagined salad and steak restaurants: Consumers’ colour, music and emotion associations with different dishes

Kontukoski

Paakki

Thureson

et al. 2016

International Journal of Gastronomy and Food Science

View full text Add to dashboard Cite

The aim of the present study was to examine people's colour, music and emotion associations with dishes from two imagined restaurants. We conducted an experiment where we asked two study-participant groups to match interior colours, background music and desired emotional states for either a salad restaurant or a steak restaurant. To evoke associations we used two dish photos -a salad and a steak dish. The hypothesis was that the study participants would choose different background music and colours for different imagined restaurants. The results show that the most often selected colour, music and musically evoked and desired emotions in the salad group were Kiwi (lime colour) combined with Jazz, Pop and Soul music, and Peacefulness and Joyful Activation. In the steak group the selections were Bordeaux (dark-red colour) combined with Jazz and Classical music, and Peacefulness, Transcendence, Tenderness and Joyful Activation. The results were discussed in terms of articulation theory that is widely used in critical cultural studies. The differences between the groups showed that the study participants made different kinds of articulations: the answers in the steak group emphasized romantic classical music and luxury, while the salad group emphasized vital (healthy food, dancing) and hedonistic (joy, pleasure) values. The results indicate that: (1) generally people value peaceful eating environments; (2) people choose different visual and auditory stimuli for an eating environment depending on the food menu; and (3) customers, in this case, expect a connection to their previous cultural experiences with salad and steak restaurants. & 2016 AZTI-Tecnalia. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

show abstract

“…Department of Agriculture, 2015), many features of a food itself can also influence food choice including the color (Zellner & Durlach, 2002, taste (Sørensen, Møller, Flint, Martens, & Raben, 2003), and presentation of a food (Privitera, Cooper, & Cosco, 2012;Wadhera & Capaldi-Phillips, 2014), as well as the familiarity children have with a food (Birch, 1979;Pliner, 1982). Therefore, in the present study, kindergarten to fifth grade children chose among multiple food options that were matched between groups to allow for an analysis across many food types (i.e., many more than just two options) with and without emolabeling present on the food packages.…”

Section: Introductionmentioning

confidence: 99%