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A Method To Measure The Effect of Food Appearance As Visually Perceived by The Senior High School Students of Sumulong Memorial High School
A Method To Measure The Effect of Food Appearance As Visually Perceived by The Senior High School Students of Sumulong Memorial High School
Antipolo City
Practical Research 2
Children are known for being “picky” eaters, but adolescents, on the other hand, can be
equally fastidious when it comes to what they eat. This is influenced due to hunger by
simply eating what is available or for their own convenience and time consideration,
food cravings, parental and peer influences as well as the effects of media whether by
choosing food or eating behaviors, benefits from the food they eat, mood, desired body
image, cost, and most importantly the appeal of the food (Sztainer et. al., 1999, p. 929).
Food presentation is one of the most important thing in the food business, simply
because this is what will attract the customers to buy such good/s as well as the
discouraged to consume a certain product if it is not visually well presented (Fiszman &
Spence, April 2012). Although there are still instances that appearance of the food won’t
“First taste is almost always with the eye”. A study conducted by Holmberg, Chaplin,
Hillman and Berg (1 April 2016) showed that adolescents in social media posts
photographs of food like it is from a cookbook, which are usually visually pleasing to
eye. According to Acree, the appearance of the food matters even before it is tasted or
smelt. Although, visually, gustatory and/or olfactory, it still sends signals to the brain in
order to determine whether a person likes it or not this is because the selection of food
is guided by the visual system in the brain (van der Laan, de Ridder, Viergever &
(1) The visual preferences of the senior high school respondents of SMHS in terms of
food appearance and presentation. If the food appearance will affect as to how the
respondents will choose. The respondents will be given a different visual presentation of
foods. Visual presentation varies with color, plating, and portion size.
(2) Background variables such as hunger state, gender, age and social class
(3) To know how many percentages of the respondents think that food appearance
This chapter contains the review of related literature collected by the researchers to
prove the credibility and relevance of the study, discussing the arguments, facts, and
reasons in order to fully understand the research’s message and for the better
(December 2010) stated that people nowadays are able to track almost anything either
people or animals etc. What if we are able to track food materials from the time that they
are harvested to the time that they are cooked? This would help show what are the
different processes to make certain food and how the food material has changed in
appearance.
The color of the food can influence how a person thinks a certain food will taste. For
example, a viand that is filled with colorful vegetables alongside a viand that is plain in
appearance, chances are customers will choose the one that has more color. This is
because color attracts the eyes which will draw the customer towards the food. Even if
they haven’t tasted it yet it will make them curious and try the food (Spence, Levitan,
Shankar & Zampini, 9 March 2010). Clydesdale (February 1991), also thinks that color
is indeed important in the presentation of food because the sense of sight will lead to
the appearance of the product that will compare either colorful or dull.
On the other hand, according to Zellner, Lankford, Ambrose & Locher (2010), color of
the food won’t guarantee that a person will choose the food. It may help in highlighting it
A person’s environment can influence his preferences in food. It can also be influenced
by his income and his culture. What a person sees frequently will make him want to buy
Appearance will affect how a person thinks the food will taste like. The texture of the
food can affect how one thinks a food may taste. Example is if a person have not tasted
the food yet but can see that the texture is coarse that person may already be thinking
Mooney & Walbourn (December 2000). Studies show that there are different reasons on
● How many students think that food appearance matters in terms of food
selection?
● Who among the respondents thinks that the appearance of food matters in terms
As studied by Imram in 1999, the sensory attributes in the brain transmits the
appearance of food in the central integration (brain) which involves cultural influences,
psychosocial influences and body states it will then either be accepted or not by the
brain that will lead to the consumer's behavior of what he/she will do with the food.
Bodily state:
Huger/thirst
Situational
Variable
Consequence of
behavior
1.5 CONCEPTUAL FRAMEWORK
On the first box, those are the factors that influences whether they will choose to eat a
food or not. On the second box if the person sees the food colorful or pleasing they will
choose it. On the third box if the person likes the food they will choose it.
Origin; Gender;
Food
presentation;
Visual Food
Food appearance; Preference choice
Level of hunger
2. METHODOLOGY
In this chapter you will see the methods and techniques of the researchers which were
This research aims to determine how many students think that food appearance matters
Visual presentation of foods was used as a tool to get opinions from the respondents.
To have a useful and necessary data, the researchers used a quantitative research
significance between the method that measure the effect of food appearance in which is
the independent variable and the visually perception of food which is the dependent
variable. The researchers randomly choose fifty students that will represent the whole
2.2 SETTING
The research has been conducted at Sumulong Memorial High School where the
researchers found fifty students who voluntarily answered the given research instrument
2.3 PARTICIPANTS
2.4 INSTRUMENTS
questions. This includes the visuals of food that has been used to get opinions from the
respondents.
The respondents will be categorized according to their ‘grade’ (11th and 12th) which is
the segmentation factor. Each respondent was given a chance to look at the product: 8
visually different meals with the same content but different in terms of color and portion
size.
2.5 PROCEDURE
The researchers were approved by the head of the senior high department to perform a
The researchers will give the respondents a very short description about their research