The amount of food eaten during a meal is determined by both internal physiological events and factors in the environment such as the availability, cost and presentation of food as well as the time of day and the social situation (Pliner, 1978; Rodin, 1980). It is the purpose of this paper to consider the ways in which the different sensory aspects of food presentation such as flavour, appearance, portion size and shape influence food intake in human subjects within the range of normal body-weights. One way in which the sensory properties of food influence feeding is by contributing to a form of satiety which is partly specific for the particular food eaten. Sensory specijic satiety Cabanac (1971) has suggested that the palatability or subjective pleasantness of a particular food depends on its usefulness as determined by internal bodily signals. He found that sweet solutions of sucrose and a food-related smell (orange) were rated as pleasant when subjects were hungry, but after they had been given a load of glucose or sucrose either orally or directly into the stomach, the previousl
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