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DESCRIPTION:The Impact of Sensory Imagery and Sensory Menus on Food Portion
  Choice\, Savoring\, and Eating Enjoyment: Evidence from Lab Experiments a
 nd from a Restaurant Study\n\nThursday\, February 11th\, 2016 | 11:00-12:1
 5pm\n\nResearch on overeating assumes that pleasure must be sacrificed for
  the sake of good health. Contrary to this view\, we show that focusing on
  sensory pleasure can make people happier and willing to spend more for le
 ss food\, a triple win for public health\, consumers and businesses alike.
  In several experiments\, American and French adults and children were ask
 ed to imagine vividly the taste\, smell and oro-haptic sensations of hedon
 ic foods prior to choosing a portion size of another hedonic food. Compare
 d to a control condition\, this “multisensory imagery” intervention led hu
 ngry and non-dieting people to choose smaller food portions\, yet they ant
 icipated greater eating enjoyment. In contrast\, health-based intervention
 s led people to choose a smaller portion than the one they expected to enj
 oy most.\n\nIn a new study taking place in an experimental restaurant\, we
  replicate these findings with 109 consumers paying for their meal. We sho
 w that “sensory menus” (menus with sensory information) led consumers to o
 rder smaller portions and increased savoring and post-meal satisfaction\, 
 compared with “calorie labeling menus” and “control menus”.\n\n \n
DTSTART:20160218T160000Z
DTEND:20160218T171500Z
SUMMARY:Yann Cornil presents at the Consumer Behaviour Webinar Series
URL:/desautels/channels/event/yann-cornil-presents-con
 sumer-behaviour-webinar-series-258430
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