Impression Evaluation of Red Trays with Different Tones for Hospital Food

TAKAOKA Miyu, MONJI Mayumi, SHOYAMA Shigeko

doi:10.24538/jhesj.29.2_75

<p>The purpose of this study was to examine the visual and gustatory impressions of 30 females (20-39 years old) concerning pictures of hospital meals served on trays of 10 different tones of red. Regarding the gustatory impressions of trays, the subjects more strongly perceived pale and soft tones as being associated with a sweet taste, bright tones with an acid taste, dark grayish tones with a bitter taste, and deeper tones with a pungent taste. As a result, red hues were found to be associated with various gustatory impressions. On comparing the visual impressions of trays among various degrees of brightness and saturation, it was found that the impressions were associated with both brightness and saturation. The trays that met all three factors of "safety of food and mealtime atmosphere", "attractiveness of food" and "enjoyment of food" extracted by a factor analysis were pale, soft, and light red respectively, suggesting that these may be recommendable as colors for trays to serve hospitals meals. The results also suggest the feasibility of proposing tones as recommendable or not recommendable for trays to serve hospital meals by comparing impressions among different tones of other hues that have already been recommended as tray colors.</p>

Impression Evaluation of Red Trays with Different Tones for Hospital Food

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