Fig. 5

Percentage change of the food amount taken per plate relative to baseline for the basic and appealing names of plant-rich dishes by dish type. Sample sizes: Main n = 28 (n = 14 for basic names, n = 14 for appealing names), Salad n = 4 (n = 2 for basic names, n = 2 for appealing names), Side n = 8 (n = 4 for basic names, n = 4 for appealing names), Soup n = 18 (n = 8 for basic names, n = 10 for appealing names). The food amount taken was estimated by dividing the total amount of food taken for each dish by the total plate count from that lunch period. The food amount taken was then normalized to the first presentation of that dish (which always had a basic name). Statistical tests were omitted for salads due to low sample size