The following steps outline our approach and study of lighting food. The study was divided into seven main components resulting in conclusions that addressed the hypothesis.

1. questions
We began by visiting a recently constructed grocery store that had given special attention to the electric lighting design. Consequently, we asked:
? What is significant about the lighting?

? Why is it important to install various types of lamps in specific public places of the store?

? At what locations are the "special" or atypical lamps installed?

? Is the lighting design attractive? Does it evoke any feeling- cold/warm?

? Does the lighting design aid in creating a separate space, a space perceived to be different than the adjacent one?

2. illuminance readings (foot-candles)
Two grocery stores were visited exhibiting a significant contrast in lighting fruit, vegetables, and fresh meat. Using a hand-held Sylvania light meter, illuminance readings were conducted at heights corresponding to the displayed food.
At Store A:
b. center of produce/fruit area
c. side of produce area
d. meat display

At Sore B:
b. center of produce/fruit area
c. side of produce area
d. meat display

3. color rendering research
Upon determining the types of lamps used at the two grocery stores, product data was found. Knowing the characteristics of the lamp types began to shape our understanding of why food appearance varies indoors. Additionally, generic electric lighting information was researched to compare published product data with general references. Research information was posted under "Appendix."

4. light boxes
The grocery store reconnaissance revealed that four types of lamps were used to illuminate fruit, vegetables, and fresh meat:

1. MR-16
2. Fluorescent Tube
3. Full-spectrum Incandescent
4. Incandescent
These four lamps were purchased along with material to construct light fixtures. Four identically sized cardboard boxes were lined with white paper with an opening atop each for a light fixture. A small lid was left in place so the lamp would be hidden from view.
Food was purchased that represented the fruit/vegetable/meat color spectrum:
-banana, tomato, lemon, green bell pepper, red bell pepper, yellow bell pepper, and orange
-fish, beef, and chicken
Four of each item was purchased so when placed within boxes, each box would appear uniform and similar. The items were divided into two categories; fruit and vegetables and fresh meat. Everything was washed and meat was placed on white paper plates.

5. questionnaire
A simple questionnaire was created to accompany the light boxes. The questionnaire was meant to work in unison with the display of the light boxes. A time was set to display the fruit and vegetables in the light boxes in a darkened room. Classmates were asked to visit the room and mark on the questionnaire which box they thought best displayed the food. A space for comments was provided. As little information as possible was given to people. They were told that the four boxes imitate lighting design found at grocery stores.
After 2 hours, the produce was removed and substituted with meat. The same procedure was repeated.

6. photographs
Photographs were taken the night before the exhibit to conduct a mock-up of how the exhibit would be executed and to document the study procedure.
Items were divided into color groups of yellow and green produce and white and red meat. Photos were taken of each color-group of food in each box so references could be drawn later if the questionnaire revealed that certain lamps were found to compliment certain items more. (ex: fluorescent may compliment tomatoes but make a banana look sickly).
During the questionnaire exhibit, photos were taken to document how the study worked.

7. analysis
Opinions and results from the questionnaire were tabulated and placed in the "Result and Analysis" section of the web site.