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The Psychology of Why We Eat by roel tolentino
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3. Baked goods are often put nearer to the front because of pleasurable aromas
- putting you into a better mood
- increasing your hunger ever so slightly
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5. Such images generate the feeling of hunger due to the hormone GHRELIN,
which is released in greater amounts through visual stimuli.
25. Of all the colors in the spectrum, blue is
an appetite suppressant.
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36. The sounds, the smells, and the sights of cooking can really
help you work up an appetite.
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38. When we chew food, the aroma of the food travels to our nasal cavity.
In the nose, there is a patch holding hair cells or cilia that detect and
carry the odor-related signals to the area of the brain.
39. Food Vision: Connecting Leaders in Food โ 21 March 2013
True story: I spotted this can of tuna in the chocolate aisle. For 20 mins no one
touched the chocolate. Once removed chocolate was selected roughly once
ever 30 seconds. A phenomenon known as psychic contamination.
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48. Chocolates have sugar and fat.
Tryptophan, is a precursor to serotonin,
a neurotransmitter involved in regulating moods; high
serotonin levels can produce feelings of elation.
69. Blue
- used for snack food packaging, especially food and cookies
-typically associated with childrenโs products not to be used for
natural foods (appetite suppressant)
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72. Halo Effect - cognitive bias that convinces us that a product has
more valuable traits over others simply because the perception of
that product has been subtly altered.
84. โChar-grilled cold water lobster
tail on herb spun angel hair
pasta with srirachi garlic
vinaigretteโ
vs.
โPasta with lobster and spicy
garlic sauceโ
88. Sitting by a window in a restaurant โ means you are
80% more likely to order salad.
89. Sitting near the bar โ means youโre 73% more likely to
order dessert.
90. If you place unhealthy foods in the easiest to reach, out in the open
locations of your kitchen, you may be fooling yourself into
prioritizing those foods over the healthier options.
91. The research also showed that people are three times more likely to
eat the first thing they see than they are to eat the fifth thing they
see.