Influence of Chopstick Size on Taste Evaluations

Lin, Hsiu‐Mei; Lin, Chien Huang; Hung, Hui Hsi

doi:10.2466/31.pr0.116k21w2

Cited by 4 publications

(9 citation statements)

References 25 publications

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“…We observed that in a restaurant setting, diners using long chopsticks (23 cm) consumed a lower quantity of food than did those using short chopsticks (19 cm), which is consistent with the outcome that long chopsticks can cause people to slow down and increase their eating duration [4].…”

Section: Discussionsupporting

confidence: 83%

“…Maintaining fitness and a healthy diet has become a growing concern because numerous nutrition experts have suggested that people maintain an appropriate level of daily caloric intake. However, most people lose track of the quantity of food they consume because of distractions engendered by digital devices such as smartphones, computers, and TVs [1,2]; and several environmental factors such as lighting, sound, and music [3,4] as well as tableware and utensil sizes [4][5][6]. In particular, tableware and utensils play a major role in food consumption.…”

Section: Introductionmentioning

confidence: 99%

“…In particular, tableware and utensils play a major role in food consumption. To clearly understand the relationship between dining utensils and food intake, one line of research has focused on the effect of tableware size on the quantity of food consumed [4][5][6]7].…”

Section: Introductionmentioning

confidence: 99%

“…Studies on chopstick size and shape have tended to focus on serving performance and subjective evaluations in order to provide recommendations for better use and provide guidance for mass production [8][9][10]. For example, Lin et al [4] investigated the effect of chopstick length on food intake. They observed that eating duration played a crucial role in the quantity of food consumed.…”

Section: Introductionmentioning

confidence: 99%

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A Field Study of Relatively Long Chopsticks Reduce Food Consumption

Lin¹

2021

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In this study, we examined the influence of chopstick length on diners’ food consumption in a Chinese box restaurant. Diners were randomly offered chopstick of two lengths (23 and 19 cm), and after they finished eating, their lunch boxes were weighed to measure the actual quantity of food consumed in a real dining environment. The results indicated that diners who used the long chopsticks consumed a lower quantity of food and had fewer mouthfuls than did those who used the short chopsticks, suggesting that long chopsticks can help control the quantityof food consumed without affecting diners’ satisfaction with the dining experience. Our findings and those of previous research prove that bite size is the main factor mediating the relationship between a utensil’s physical characteristics and people’s food consumption.

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Section: Discussionsupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Field Study of Relatively Long Chopsticks Reduce Food Consumption

Lin¹

2021

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“…Most studies on chopsticks have discussed the influences of exterior parameters (such as shape, length, and materials) or method of use on food-serving performance [20][21][22][23][24][25]. For example, Lin et al [25] investigated the influence of chopstick size on taste evaluation and found that long chopsticks led people to extend the time they spent eating as well as to enjoy the ambiance more compared with when short chopsticks were used. In addition, studies have indicated that larger portion sizes lead to greater consumption [26][27][28][29].…”

Section: Effects Of Bowl and Chopstick Sizes On Food Consumptionmentioning

confidence: 99%

Effects of Food Environments and Eating Environments on Consumers’ Food Consumption Volume

Kuo¹,

Lin

2019

Journal of Food Quality

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Even though the influences of eating environments and the food environments on consumption have been discussed, little has been done to examine whether the food environments would be influenced by the eating environments. For example, the size of plate has been proved to have impact on consumers’ consumption volume; it is still unknown whether the eating environment would interact with the food environment and in turn influences consumers’ consumption volume. This research explores the underlying mechanisms how consumers are influenced by the size of bowl when they consume food. In addition, eating environments are also incorporated to discuss their effects on the relationship between bowl size and consumers’ consumption volume. The results indicate people who receive a large bowl with large chopsticks exhibit greater food consumption than those who receive a small bowl with small chopsticks. However, when people use tableware inconsistently, they exhibit similar food consumption. Under bright illumination, people given large bowls with large chopsticks exhibit greater food consumption than those given small bowls with small chopsticks; however, when people use inconsistently sized tableware, they exhibit similar food consumption. Under dim illumination, no significant differences in food consumption amount are evident in association with bowl and chopstick sizes.

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Factors associated with eating rate: a systematic review and narrative synthesis informed by socio-ecological model

Chen,

Fogel,

et al. 2023

Nutr. Res. Rev.

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Accumulating evidence shows associations between rapid eating and overweight. Modifying eating rate might be a potential weight management strategy without imposing additional dietary restrictions. A comprehensive understanding of factors associated with eating speed will help with designing effective interventions. The aim of this review was to synthesize the current state of knowledge on the factors associated with eating rate. The socio-ecological model (SEM) was utilized to scaffold the identified factors. A comprehensive literature search of 11 databases was conducted to identify factors associated with eating rate. The 104 studies that met the inclusion criteria were heterogenous in design and methods of eating rate measurement. We identified 39 factors that were independently linked to eating speed and mapped them onto the individual, social and environmental levels of the SEM. The majority of the reported factors pertained to the individual characteristics (n=20) including demographics, cognitive/psychological factors and habitual food oral processing behaviours. Social factors (n=11) included eating companions, social and cultural norms, and family structure. Environmental factors (n=8) included food texture and presentation, methods of consumption or background sounds. Measures of body weight, food form and characteristics, food oral processing behaviours and gender, age and ethnicity were the most researched and consistent factors associated with eating rate. A number of other novel and underresearched factors emerged, but these require replication and further research. We highlight directions for further research in this space and potential evidence-based candidates for interventions targeting eating rate.

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Influence of Chopstick Size on Taste Evaluations

Cited by 4 publications

References 25 publications

A Field Study of Relatively Long Chopsticks Reduce Food Consumption

A Field Study of Relatively Long Chopsticks Reduce Food Consumption

Effects of Food Environments and Eating Environments on Consumers’ Food Consumption Volume

Factors associated with eating rate: a systematic review and narrative synthesis informed by socio-ecological model

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