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.
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Rolls et al. (1982) studied this question.
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