Abstract
A questionnaire survey was conducted on the elderly throughtheir visual sense to investigate the colors that were hard to distinguish, and the favorite appearance of cooked food. The data from the color chart examination indicated that most of the subjects felt it hard to distinguish the hues of purple and yellow. The questionnaire survey on cooked food preference used photographs of stewed Japanese radish. The subjects preferred the appearance of those in round shape, in light colors and with soup. The results of survey on the distinction by the elderly of six kinds of stewed vegetable (edible burdock, potato, pumpkin, Japanese radish, carrot and taro) against four background colors using photographs suggested the influenceof the way the vegetables were cut and of the colors of dish.
