Psychological effects of color on the visual palatability of meals among individuals with low vision

2018 Fiscal Year Final Research Report

• Project/Area Number: 16K00929
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Kindai University
• Principal Investigator: TOMITA Keiko 近畿大学, 農学部, 准教授 (20381931)
• Co-Investigator(Kenkyū-buntansha): 安岡 美総 近畿大学, 農学部, 契約助手 (90780809)
• Project Period (FY): 2016-04-01 – 2019-03-31
• Keywords: ロービジョン者 / おいしさ / 視認性 / 色彩 / 配色 / 視覚 / 食卓 / 背景色

Outline of Final Research Achievements

Auxiliary tools for persons with low vision mostly use black and white color schemes, which have large differences in color values. However, since color plays an important role in the quality of a meal and directs appetite and enjoyment, proposal of a color scheme that satisfies both visibility and visual palatability is necessary.
In this study, comfortable color combinations for visual palatability using white dishes and color schemes of food trays to be used frequently by not only low-vision persons but also healthy persons at a hospital and/or other facilities for the disabled were investigated. As a result, visibility and visual palatability were shown to be improved by using dishes and bowls colored white with a dark grayish-purple colored rim of 8 mm 1), and a tray of a bright tone-orange 1).
1) PCCS tone map

Free Research Field

食生活学

Academic Significance and Societal Importance of the Research Achievements

食事は栄養補給のみならず、生きるうえにおいて楽しみの1 つであると考えられる。ロービジョン状態であっても、残存視力を最大限に活用できる色彩環境を整えることでおいしさは向上し、より満足度の高い食事が提供できると考えられる。本研究で得た快適な食卓の配色を活用することで、見えにくさによる負担を軽減することができ、さらに視覚的おいしさも増すことから、食事のQOLが向上すると考えられる。