Tell me the color of your dishes, and I will tell you how much you eat.
January 31, 2021
White, the color that most brides choose for their formal dinnerware, is the backdrop for beauty and emphasizes the presentation of meals. Little did you know that it opens your appetite and affects the portion size of your serving. At the same time, the size of your plate will also make a difference in the amount of food you serve yourself.
Studies have proven that the color of plates makes a difference in how much food you consume, and the increase or decrease of energy levels after a meal. For instance, the color red is one that elicits avoidance because it’s highly visible and energizing but, it can also overwhelm and distract people from the task on hand, eating. At the same time, the color red will empower you, meaning that will stimulate a sense of focused eating.
Similarly, blue plates decrease appetite possibly because it’s hard to pair the color with appetizing foods. There are not that many naturally occurring blue foods other than blueberries and some types of gooseberries. On the other hand, green is a color that will stimulate your appetite for healthy foods. Green is also a color that we associate with abundance and health.
Tricking the brain into enticing you to behave in a certain way is a fair attempt to control weight. Though the brain is one of the most complex organs in our body, it can be hoodwinked to make changes. So, if you are over-eating or making the wrong nutritional choices, you can resort to tricks and traps to keep you in control. Obesity is one of the worse illnesses in the world; it leads to other diseases and ultimately death. Start tricking your mind; the treat is a healthier you!
- Genschow O, Reutner L, Wänke M. The color red reduces snack food and soft drink intake. Appetite. 2012;58:699–702. doi: 10.1016/j.appet.2011.12.023.
2. Akyol, A., Ayaz, A., Inan-Eroglu, E., Cetin, C., & Samur, G. (2018). Impact of three different plate colours on short-term satiety and energy intake: a randomized controlled trial. Nutrition journal, 17(1), 46. https://doi.org/10.1186/s12937-018-0350-1
3. Piqueras-Fiszman, B., Giboreau, A. & Spence, C. Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting. Flavour 2, 24 (2013). https://doi.org/10.1186/2044-7248-2-24