The Important Effexts of Food Colours on Appetite Essay Example for Free

The Important Effexts of pabulum Colours on Appetite screenThe relationship between pabulum touch and disposition has been concerned by some(prenominal) scientists in recent years. This project considers the importance of victuals colour on impulse through analysing and evaluating the do of different food colour on craving and then different factors that contri preciselye to appetite ar explored. As last(a) step, comparison is conducted to find the most important element on appetite. With regard to other factors, it is concluded that the food colour play an important role in furbish uping appetite. This may be of interest to consumers, especially the plurality who want to find marrowive method to control and manage appetite. Contents Page surcharge Introduction 1 1. The Effects of Different Food Colours on Appetite 2 1. 1 The effects of red and xanthous on appetite 2 1. 2 The effects blue on appetite 2 1. 3 The effects of green on appetite 3 1. 4 The effects of ruse and black on appetite 3 1. 5 Evaluation of effects of food colour on appetite 3 2. The Effects of other Factors on Appetite 5 2.1 The effect flavour of food on appetite 5 2. 1. 1 The effect of fume and peck on appetite 5 2. 2 The effects of ambience on appetite 5 2. 2. 1 The effect of empty-headed on appetite 6 2. 2. 2 The effect of sound on appetite 6 2. 2. 3 The effect of temperature on appetite 7 2. 3 Summary 8 2. 4 approximate and compare the food colour and other factors 8 Conclusion 10 List of references 11 Introduction In recent years, consumers gain generally paied attending to the appearance of food.Since one of the most fundamental elements of food could be the food colour, when hoi polloi call food at first sight, the appearance of a lot may return positive and detrimental submit on quite a littles appetite (Hutchings 1994). Counsell (1981) and Petit (2006) summarise that colour plays a crucial role in the appearance of food from a psychophysical point of view. They remark that when different wavelengths of light come into eyes, due to the combination of eyes and brain through a serial of mechanisms, colour depart be produced and defined. The so-called appetite is a kind of physiological needs for alimentation.Nevertheless, a full stomach does not stand for that volume do not have appetite and a believe to eat. The purpose of this project is to find the main element among colour, flavour and ambience which dejection ferment appetite the most. Various food colours which privy be seen in daily life allow first be compared to describe the different negative and positive effects on appetite and evaluate the relationship of food colours on appetite. Then, other effective factors on appetite much(prenominal) as food flavour and eating ambience pass on be taken into consideration.Since the consumers do not know how different food colour, food flavour and purlieu could infl uence their behavior, it is felt that this examination will highlight this field and help consumers to move forward a single step to perceive the factors that can see their appetite. 1. The Effects of Different Food Colours on Appetite Natnette and whoremonger (2004) summarise that Colour can produce autonomic biological reaction, certain unrestrained responses, and direct attention (P. 826). For the majority of consumers, food colour is a kind of standard for assessing food step prior to purchasing and consuming it (Huthings1994).He too concludes that there are several usual food colours in our daily life much(prenominal) as red, green, orange, purple and yellow, but virtually colours are difficult to find ,such as blue and black. In this connection, the different food colours and their various effects of them on passel appetite will be clarified and compared. 1. 1 The effects of red and yellow on appetite In a psychological study Birren(1969) finds that red is an energetic colour which gives people a strong feeling of emotion. When people see the red colour, they may experience the feeling of happiness or peace and would make them hungry.However, yellow can stimulate peoples brain activity and makes people feel excited? comfortable and quick. It seems that peoples appetite can be breakd significantly by red and yellow (Singh, 2006). Boym (2001) points that if red and yellow appear on the table at the same time, people would be in all likelihood to eat more, because the combination of red with yellow can make people feel friendly and can remember this combination deeply. The card-playing food accompany McDonalds, as everyone knows, ingeniously applies both red and yellow in their decoration, food package and even food.That could be one of the reasons why people all roughly the world would like to go to MacDonald and they get attracted by the its chain of restaurants. As a result, this appears to be a wise choice that just by adding some red and yellow colour to the food recipe, even people with poor appetite be more likely to purchase food products. 1. 2 The effects blue on appetite Blue food which is rarely found in the nature(Hutchings, 1994) represent peace, quiet and calmness and that is considered to have a beneficial effect on peoples physical and mental ability (Singh, 2006).Hence, peoples appetite obtain weak suppression and according to psychological finding, it is shown that when people want to lack weight, putting blue items in the kitchen would play an important role in eliminating their appetite (Allew,1998). 3. The effects of green on appetite According to Pegler (1991), no come outnce which kind of the food is consumed, the majority of people may think that the food is healthy and safe as long as it is green. Green food in all likelihood signifies safety in these peoples subconscious and green represents bright, fresh and natural, which could help stabilize mood and ease the tension.Following from such a concept, people would like to accept most green things. 4. The effects of purple and black on appetite Johnson (2005) researches that people prefer to avoid purple and black food in their lives, when our ancestors searched food and found in purple and black that was a fatal alarm. These colours would have been considered toxic and rotten. The effects of the long-term sense may lead to the modern people behaviour on food. Hence, people probably do not have positive feeling towards on black and purple food. 1. 5 Evaluation of effects of food colours on appetiteIt is almost certain that different food colours indeed influence peoples appetite. Huthings (1994) analyzs that food colour also helps consumers judge the quality of food as well. It seems quite reasonable that while some foods are chosen quiet and are always in the peoples everyday diet yet the others are not so popular and are often left on the supermarket shelf that is all a matter of food colour. Besides, because food ma nufacturers want to attract and induce more consumers, coloured food could be found anywhere such as sweets, beverages, ice-cream and others.Tyner (1997) points out that colour is the first characteristic we notice in food, so food colour has a major function in influencing peoples appetite. 2. The Effects of other Factors on Appetite 2. 1 The effect flavour of food on appetite The combination of shade and taste can be explained by scientists to describe the perception of food flavor (Petit, 2006). However, ISO5492 (1992) summarises that smell, taste and trigeminal sensations comprise the flavour together, while odor and taste play the endure role in flavour. 2. 1.1 The effect of smell and taste on appetite As everyone knows, an unpleasant odour can influence and suppress peoples appetite whatever environmental or food smell is, food intake and meal times would be decrease relatively. Nevertheless, the effects of smell on appetite are complicated. Petit (2006) concludes that smell is the sensation that results when olfactory receptors in the nose are stimulated by volatile chemicals((P. 3). According to Natnette and John (2004), smell is directly and closely connected to appetite and food intake.Different smells can stimulate peoples expectation for food which includes the taste or the quality of food and even can be evoked by the previous memorial odor (e. g. , mothers soup). Petit (2006) says tastes are the sensations perceived by the taste receptors when stimulated by certain soluble substances (P. 4). According to Schiffman and Graham (2000), taste can influence food choices and appetite. Due to internal preparation for digesting, people will have a desire to eat or purchase food when they smell it.In other words, taste induces people to have needs for food and provides motivation and the impulse for eating. Hence, it seems probable that the integration of smell with taste can significantly accept peoples appetite. 2. 2 The effects of ambience on appeti te Eating ambience have a relatively wide meaning (ambience here refers to the atmosphere that food is served it actually includes many external factors such as the light, sound and temperature of the environment (Natnette and John 2006).In the following part, the effects from different lights, sound and temperature on food intake and appetite will be discussed. 2. 2. 1 The effect of light on appetite According to the research of Wansink (1994), the food habit of people can be affected by soft lighting, the dominant reason is that soft light can make people feel more comfortable. Consumers resistance to delicious food will be cut and meal times will be extended.As a result, food intake of consumers relatively may maturation. Wansink (1994) also say that bright and glaring light could decrease the time people spend at on eating perspective because people always have better self-discipline which could explain why fast-food restaurants prefer to use bright lights, in order to accel erate the speed of eating food. 2. 2. 2 The effect of sound on appetite Music can always be heard in restaurants, which is a kind of method used to stimulate appetite and consumption.Natnette and John (2006) conclude that practice of medicine which is being compete in the eating atmosphere not only plays function on covering unpleasant sound, but also makes consumers feel relaxed and changing consumers mood. It seems clearly that the measuring stick of food and fluid could be affected by the different types of music (Natnette and John 2004). According to the research through with(p) by McElrea and Standing (1992), since loud and fast music can raise listeners heart rate and blood pressure, the speed of drinking will be enhanced.It could be concluded that fast music could remediate the quantity of food consumption and food intake, because the tempo of fast music can increase the frequency of chewing (Roballey, McGreevy and Rongo,1985). By contrast, soft and slow music could redu ce the speed of eating and extend the time consumers spend in the eating place however, a greater monetary value of food will be consumed in such surrounding. In other words, if people listen to slower music or the music that they love, thay will prefer to spend a longer time in the restaurant.Hence, they can easily drink and eat more than the consumers who are not in such environment. Different types of music have various connections with peoples appetite (Roballey, McGreevy and Rongo, 1985). 2. 2. 3 The effect of temperature on appetite The effects of temperature on appetite are often not silent by consumers. The temperature includes food temperature and ambient temperature. Due to influencing the speed of metabolism from the food temperature, the reaction of the stomach to hot and cold food and beverage is different (Natnette and John 2004).Hot food (e. g. , warm milk ) appears to reduce the capability of peoples metabolism. Another study (Bre? zinova 1972) show that processed a nd hot food could emerge more flavour which can raise the temperature of peoples body to restrain appetite and induce satiety. In general, consumers who live in different areas have various preferences on food temperature due to difference food behaviour, culture, experience and expectation. It could be summarised that regardless of the preference for food temperature, the food temperature can affect appetite and even food intake.McConnachie and Alexander (2004) also conduct a research and came to the conclusion that peoples appetite are hugely different in spite of appearance hot and cold surroundings therefore, the type of food chosen by consumers and the amount of intake will likely be depend on many factors. For instance, in winter, people whose basic metabolic rate is faster than people who live in summer need more energy and caloric consumption to produce and keep warm (Natnette and John, 2004), whereas some scientists hold the doubtful opinion(Westerterp-Platenga 1999).For t his reason, it is common perception that warm food should be selected more in cold suffer while cold food and beverage should be chosen more in hot condition. From the discussion and comparison above, people, generally, have positive appetite and increase food intake in the presence of cool, air conditioned ambience. 2. 3 Summary The above views indicate that food flavour and ambience of eating location appears to influence peoples appetite, food choices and food intake according to the individuals experience, background and the expectation of food.The combination of smell and taste composes in general flavour and affects further customers desire for food, while light, sound, temperature of eating location also have effects on their appetite. It could be also true that soft and warm light and loud and fast music appear to increase consumers food intake and extend the time of consuming, while cold and air-conditioned surroundings could improve consumption and intense appetite, vice versa. 2. 4 Evaluate and compare the food colour and other factors After viewing the appearance of food, consumers would have the visual flavour including smell and taste.That could be to say that visual flavour appears before the real flavor when it comes into consumers nose and mouth. Besides, Hutchings (1994) and Petit (2006) research affirm that food colour could influence peoples perception and expectation of food flavour before smelling and tasting. It seems that visual and expected flavour will be associated when people see the appearance of food in the first sight according to their previous experience, which can influence consumers judgement for food quality and flavour and even affect their appetite.This phenomenon may explain why coloured food exists and that would be because coloured food not only can highlight the flavour of the product but also offset the lost colour from processing (Tyner, 1997). The effects of ambience also have the positive and negative effects on peoples appetite and food intake. However, the ambience such as light, sound, temperature is external elements out of food. It seems that the main choice of food appears not to depend on food itself.Gordon, Angela and exact summarise (1962) that the first impression of a food is usually visual and a major part of our willingness to accept a food depends on its color (P. ix). Hence, food colour appears to play an important role in influencing peoples appetite. Conclusion Food colour could influence mostly peoples appetite than other factors when they see the food in the first sight. This may happen by the different food colours and other factors including flavor and eating ambience on appetite.These can be summarised that different food colours such as yellow, red, orange and green could encourage people to have desire to eat however, rare purple, blue and black in food seem to be unpopular among the majority of consumers. At the same time, other factors (flavour, ambience) also cou ld affect food choices, food intake and appetite. In discussion progress, however, owing to the fact that colour could influence flavour and the factor of food colour should be salaried more attention than ambience which is the less effective element on peoples appetite.The study of effects of food colour on appetite has been considered by many scientists. Counsell (1981), Hutchings (1994), Petit (2006) and Robyn (2010) indicant that colourful foods do stimulate effectively peoples appetite when consumers notice the food before consuming. It should be famed that a detailed examination of others factors such as food shape, social variables and time-related characteristics affecting appetite lies outside of the parameters of this paper and further work could be done in this area.This would be of particular interest to those involved in the identification of natural and artificial food colour and could help avoid the problems encountered by consumers who are cheated by some pusher. R eferences Alley, R, L. (1998) The influence of physical state and colour on perceived sweetness. Psychology 132 (5), 561-568 Berrin, F. (1969) Principles of Colour a Review of Past Traditions and newfangled Theories of Colour Harmony. London Van Nostrand Reinhold Boym, C. (2001) My McDonalds. Food and Culture 1(1), 6-8 Bre? zinova, V, O. (1972) Sleep after a bedtime beverage. Br Med J 2(1), 431 Counsell, J, N.(1981).Natural Colours for Food and Other Uses. England Applied Science Publishers LTD Dalzell, J, M. (eds. ) (1997) Ingredients Handbook Food Colours. Surrey Leatherhead Food RA Hutchings, J, B. (1994) Food Colour and Appearance. in the raw York Blackie Academic Professional Johnson, J. (2005) Psychology of Colour online addressable from 8 September 2012 ISO5492. (1992) Glossary of terms relating to sensory analysis. McConnachie, S. and Alexander, G, J. (2004) The effect of temperature on digestive and assimilation efficiency, gut passage time and appetite in an Ambush fo ragin lizard, genus Cordylus Melantus Melanotus.J Comp Physiol 174(34), 99-105 McElrea, H. and Standing, F. (1992) Fast music causes fast drinking. Perceptual and Motor Skills 75(13), 362 Natnette, S. and John, M. (2004) Effect of ambience on food intake and food choice. fodder 20(4), 821-838 Natnette, S. and John, M. (2006) Listening to music while eating is relating to increases in peoples food intake and meal duration. Appetite 47(21), 285-289 Pegler, Martin, M. (1991) Food Presentation and Display. New York Retail Reporting Corporation Petit, C, E, F.(2006) Multimodal Flavour Perception Influence of Colour and Chemesthesis. Nottingham Nottingham University Press Roballey, C. (1985) The effect of music on eating behavior. Bulletin of the Psychonomic hostelry 23 (3), 221-223 Singh, S. (2006) Impact of color on marketing. Management Decision 44 (6), 783 -789 Wansink, D. and Tinbergan, J, M. (1994) The influence of temperature on diet in Great Tit. daybook of Avian Biology 25(4), 261-267 Margriet, S. (1999) Effects of extreme environments on food intake in human subjects. Proceedings of the Nutrition Society 58(04), 791-798.