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Colour, pleasantness, and consumption behaviour within a meal
While the color of food items is said to affect dietary behaviors, this 2014 study examines the possible effects of meal variety and the color arrangement of the food. These variables may influence how pleasant the food is for the consumer over time, and potentially consumption behavior. While repeated intake of the same foods can lead to a decrease in perceived pleasantness, variation within a meal has been shown to slow down this process. This present review looks at research papers written on how general meal variety determines these variables, and on the major theories that have been put forward by researchers to explain them. This review analyzes the evidence on the impact that color may have on eating behavior and sensory-specific satiety (the reduction in pleasantness of the food as it is consumed). Lastly, this paper explains the results of these research studies, including those supportive and non-supportive of the major theories. [NPID: color, food color, eating behavior, review, literature review, perception, pleasantness, taste, sensory-specific satiety]
Year: 2014
