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dc.contributorHui-Yi Loen_US
dc.contributor.authorWen-Yu Tsaien_US
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The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses. Food Quality and Preference, 18(7), 975-984.zh_TW
dc.description.abstractBuffet is a common consumption patterns in Taiwan. The characteristic is that customers pay a unit price and are able to take food unlimitedly in a certain time. However, customers may take too much food which is over one's appetite, and contributes to food waste.In this research, we will find out whether color perception affects costumers' food intake, also makes them self-restraint. Furthermore, in the past research, emotion has impact on personal appetite. The change of environmental factor (for example, music) is one of effects that influences on human emotion. Thus, we will investigate if it may enhance or weaken reinforcement on food intake regarding color perception after adding music tempo, the moderator. With true experimental design, imitating buffet, we probe the causal relationship between color (red, white, blue), music tempo (fast, slow) and food intake. In study 1, we only investigate food intake affected by color perception. In study 2, further, adding music tempo, we explore the relationship between color, music tempo and food intake. We recruited 96 samples in study 1 and 210 samples in study 2, and analyzed the data by One-Way ANOVA to verify the result. The results, from the average chart of food intake, indicate that food intake of subjects using blue plates compared to red ones is much less. In addition, under the fast tempo, food intake of subjects using blue plates has a significant reduction apparently. Nevertheless, it is not distinct on the statistic. The purpose of the research is to find out which is the key variable affect food intake and make customers have self-restraint. By controlling color and music tempo, we found that they certainly have influences on customers' food intake. Besides, we anticipate offering a reference for catering industry and help with solving food waste.en_US
dc.description.abstract吃到飽餐廳在台灣的餐飲市場是一種極為普遍的消費型態,其特色是收取單一費用後,在用餐規定時間內讓顧客無限取用食物,然而顧客常有吃到飽就要吃回本的心態,拿取超出本身食量的餐點造成食物浪費。因此本研究想了解是否能透過色彩知覺影響顧客的食物攝取量,讓顧客自我節制。此外過去研究亦提到情感會影響個人食慾,而環境因素(例如:音樂)的改變是影響人們情感的因素之一。所以本研究也想探討加入音樂這個調節變數後,是否強化或弱化色彩知覺對食物攝取量的影響。 研究方法採用真實驗設計,透過模擬自助餐廳的方式,探討色彩(紅、白、藍)、音樂節奏(快、慢)和食物攝取量之間的因果關係。實驗一單獨探討色彩知覺對食物攝取量的影響。實驗二加入音樂節奏,進一步探討色彩、音樂節奏和食物攝取量之間的關聯。實驗一招募到96位受測樣本,實驗二招募到210位受測樣本。這些資料透過One-Way ANOVA進行分析以驗證結果。 研究結果從平均食物攝取量分析圖可以發現,使用藍色盤子的受測者在食物攝取量明顯比使用紅色或白色盤子的受測者較少;此外在快節奏的條件下,受測者使用藍色盤子的食物攝取量明顯大幅減少,然而在統計上並不顯著。本研究主要想找出影響食物攝取量的關鍵變數,讓顧客自我節制。透過對色彩以及音樂節奏的操弄,發現色彩和音樂節奏的確有可能會影響顧客的食物攝取量。而本研究期望研究結果能提供餐飲業者參考,幫助解決食物浪費的問題。zh_TW
dc.description.tableofcontents中文摘要 i Abstract ii 目錄 iii 表目錄 iv 圖目錄 v 第一章 緒論 1 第一節 研究背景與研究動機 1 第二節 研究問題與研究目的 7 第二章 文獻回顧與探討 9 第一節 前言 9 第二節 知覺與色彩心理 9 第三節 色彩與飲食行為的關連 11 第四節 音樂與飲食行為的關連 14 第五節 小結 17 第三章 研究設計 18 第一節 前言 18 第二節 外部變數控制 19 第三節 操控檢測 21 第四節 正式實驗 35 第五節 小結 41 第四章 研究結果 43 第一節 前言 43 第二節 實驗一:色彩知覺對食物攝取量的影響 43 第三節 實驗二:色彩知覺、食物攝取量與調節效果探討 51 第四節 色彩聯想與色彩錯覺對食物攝取量的影響 59 第五節 小結 67 第五章 結論與建議 69 第一節 前言 69 第二節 研究結論 69 第三節 研究貢獻 71 第四節 研究限制與未來建議 74 參考文獻 76 附錄一:前測一問卷 82 附錄二:正式實驗前測問卷 89 附錄三:實驗三問卷 91 附錄四:實驗四問卷 98zh_TW
dc.subjectcolor perceptionen_US
dc.subjectenvironmental factoren_US
dc.subjectmusic tempoen_US
dc.subjectfood intakeen_US
dc.titleThe effects of color perception on appetite: An outlook of psychological illusionsen_US
dc.typeThesis and Dissertationen_US
item.openairetypeThesis and Dissertation-
item.fulltextwith fulltext-
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