External Factors Influencing Human Eating Behaviour

External Factors Influencing Human Eating behaviorSvetlana YakunchevaHow do outside factors influence compassionate ingest behaviour?There is an impressive amount of investigate that has been focused on understanding the factors that impact fare choice. Unfortunately, much less investigation has been made in order to understand the factors that mediate the human eating behaviour. Recent evidence has shown that there is a grueling correlation between the ambient eating environment and an increase in nutrition pulmonary tuberculosis intensiveness to a far greater degree than the majority of us magnate realise (Bell Pliner 2003 Caldwell Hibbert 2002 Gueguen Jacob 2007 Wansnik, 2004 Zampini Spence 2004, 2005). In addition, it has been gear up that taste sensation cognizance of similar nutrients varied in the different eating atmospheres (Bellisle Dalix, 2001 Mela, 2001 metalworker Ditschun, 2009).The enquiry pass is a particular interest in modern society conside ring the dramatic rise of the obesity epidemic. check to Lyman (1999) one of the main driving factors of this epidemic is overconsumption of food. Wansnik (2004) suggests that an increase in consumption averages atomic number 18 governed by outdoor(a) cues such as coat of food packages, restaurant portion size, serving aids, and the presence of distraction or other people during eating. To determine the link between eating environment and food behaviour, the following search allow for critically examine the recent literature related to the cross-modal interaction between external factors impacting human eating patterns on the psychological and sensory system levels. The paper is focused to determine a degree of indirect influence of the external factors on what or still why people are eating and how the taste perception might be alter by the ambient environment. The paper is change integrity into three main sections number one, it will evaluate the impact of packaging, ser ving aids, and lighting on food recess second, it will examine the lineament of distractions that can alternate or mask the taste perception and finally, it will highlight the case of social interaction, that might take place during eating, on the food consumption and perceived pleasantness.Recent data suggests that the food consumption norm is usually determined by the packaging and securities industry portion sizes that leads to the normal portion size distortion (Wansik, 2004 Wansik Kim, 2004 Smith Ditschun, 2009). Smith and Ditschun (2009) point out that food packaging and retail serving sizes beat been almost doubled in size since the time they were first introduced into the market causing difficulties in estimating an appropriate portion size by consumers, and therefore, resulting in overeating. Moreover, they emphasized the role of utensils and dishware in consumption volume, for instance, it was observed that due to the vertical-horizontal illusion people consumed 30 percent much beverage from a short, wide glass as it appeared to hold less volume than a magniloquent glass the Delboeuf illusion, which is governed by the relative size of two circles, makes the same amount of food appears smaller on the bigger plate. The authors suggest that consumers must be aware about this influence in order to simplicity caloric intake. However, the main weakness of these studies is the failure to describe the ways of nutrition education to the mass population. In 2004, Wansnik and Kim publisheda paperin whichhe emphasised that environmental cues from larger package size affected the food intake of food even if it was disagreeable. It has also been found that super-size packaging and larger portion size implicitly suggest larger consumption norms as people construe that it is an appropriate amount to consume regardless of hunger level. Wansnik (2004) argues that the strategy of Smith (2009) will have been successful as simply bringing the awareness to the c onsumer will not withdraw the problem of portion control. He recommends to remove large packages, dinnerware, and serving from everyday life to prevent overconsumption. release is another factor in the eating environment that has been found to mediate human eating behaviour. raft are found to be less self-conscious and insecure when the lights are low, hence, they tend to eat to a greater extent than they otherwise would (Wansink, 2004). The first serious analyses of the correlation of light and food consumption emerged during the 1980s with Lyman (1983) concluded that doting and dimmed lightening (including candlelight) affected consumption volume, increased comfort and the degree of perceived pleasantness by the participants. This point is supported by Sommer (2009) who has reported that bright illumination decreases the sequence of people stay in restaurant, while soft lightening causes people to linger and order an extra drink or unwitting dessert. However, one question that needs to be asked, is whether the light is paramount or secondary factor impacting food consumption and duration.The relationship between food intake and distractions such as television, music, movies, or reading has been wide investigated by Bellisle and Dalix (2001), Caldwell and Hibbert (2002), Gueguen and Jacob (2007), and Wansik (2004). For example, a controlled study conducted in 2001 illustrated that people who ate dinner while watching a detective movie consumed 15 percent more in comparison with those who had their meal in curb (Bellisle Dalix, 2001). Wansik (2004) states that distraction obscures ones ability to control food intake by redirecting attention aside from satiety signals resulting in extended meal duration and overeating.Many researches have suggestedthat music and background commotion indirectly affect the gustatory properties of food causing the disguise of its taste and textural properties. Early experiment through by Vickers (1982) illustrated that the amplitude of travel resulting from the food consumption played a probatory role in the evaluation of the crispness of food. Recent research, such as that conducted by Zampini and Spence (2004), demonstrated the strong correlation between the sound that arises from eating potato chips and the ratings of the crispness perceived by the participants. The earlier studies of sound influence on taste perception have not dealt withfood properties rather than crispness. It seems that Spence has understood that there might be much wider area for research in the field of sensory cross-modal interaction between sound and taste perception. In his thought experiment he has shown that change water had been rated as more carbonated when the sound of carbonation was played to the participants during the experiment (Spence, 2005). Another recent observation studies conducted by North and Hargeaves (2006), Gueguen and Jacob (2007) examined the role of rubbishy ambient noise (music) in a restauran t and duration of persons meal. It had been found that loud, fast-tempo rhythms promote people to eat faster and spend less time in a restaurant as they felt discomforted and tensed. In addition, recent experiment by Caldwell and Hibbert (2012) found that soft music stimulated a longer duration of the meal, slower rate of eating, more pleasant feelings, and higher consumption of food and beverages as people are more likely to order an another drink or a dessert. Unfortunately, the main limitation of these studies is that none of them differentiated the participants based on their music tastes prior the experiment hence, such explanations might overlook the fact that people have different music tastes. Suggestively, taste perception and amount of food eaten might vary depending on whether a person listens to their favourite or non-favourite music during eating.Recently, a significant amount of literature has been published on the impact of the social interaction on eating behaviour ( Bell Pliner, 2003 Chaiken Pliner, 2009 Wansik, 2004). In 2004, Wansink published a paper in which he described how social cues governing an eating behaviour and food acceptability. First of all, the study has illustrated that people tend to observe and follow others consumption norm and secondly, it was observed that dinning in a company of familiar and friendly people (such as family and friends) increases the amount and duration of meals. The following fact is supported by an experiments of Bell and Pliner (2003), Chaiken and Pliner (2009). According to them, eating with strangers suppresses food consumption and increases self-awareness similar to that of a first date or job interview. However, the main weakness of these studies is the failure to specify if the responce differs among rotund and normal weight individuals.To conclude, the research up-to-date indicates that the environmental cues indirectly mediate food intake and have a significant impact on the taste. General ev idence illustrated that physical eating environment governs human appetite on the deep psychological, physiological and sociological levels causing overeating, which in turn contributes to the weight slang and triggers the epidemic of obesity.The main external factors that influence food behaviour have been effectively identified by many researches, however, it has less effectively explained why they do so. Further work needs to be through with(p) to better understand the mechanism of human cross-modal sensory interactions betweenthe food acceptability, intake and forcefulness of perceived pleasantness, and hearing, vision, and social communication. A future study investigating how persons food choices and taste perception might be enhanced by modifying the ambient eating environment would be upright for the general population, and especially, for food manufactures, restaurants businesses, and marketing companies.ReferencesBell, R. Pliner, P. (2003). 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