Assessment of the Impressions of TV Tickers and Screen in Japanese Food Cooking Programs

Abstract

In TV cooking programs featuring Japanese food, captions and tickers are often displayed on the TV screen during and at the end of cooking. The present survey examined differences in the readability of tickers and their effect on the impression of the food’s deliciousness among eight types of screen using different characters and background colors and fonts. The survey, involving 27 female students, used the SD method. Five factors were extracted from a factor analysis: deliciousness, readability, pleasure, relaxation, and the weak impact of characters. When differences in the brightness（Y value) of characters and background were similar between two screens, the readability of tickers with a larger saturation（excitation purity) difference was higher. When differences in the brightness and saturation of characters and background were not similar between two screens, the readability was higher in tickers with both larger brightness and saturation differences. The effect of making food appear to be appetizing was high when the kaisho style was used, and low when multiple colors including red purple and yellow green were employed.