We found that the more controlling the parents were about telling their child to clean their plate, the more likely the kids, especially the boys, were to request larger portions of sweetened cereal at daycareForcing kids to 'clean plate' may backfire Mar 09, 2009
What served four people in 1986 would have served almost seven people by 1936 standards'Joy of Cooking' getting fatter Feb 17, 2009
This a great tool for all parents of preschoolers but particularly those of finicky eatersWeb site helps the finicky preschooler Nov 25, 2008
Having a visual reminder of how much they ate, keeps you honest and eating lessKeep Halloween wrappers out to eat less Oct 31, 2007
We found that when people go to restaurants claiming to be healthy, such as Subway, they choose additional side items containing up to 131 percent more calories than when they go to restaurants like McDonald's, that don't make this claimSide dishes can pack on pounds Oct 09, 2007
Brian Wansink (born 1960, Sioux City, Iowa) is an American professor in the fields of consumer behavior and nutritional science. He is a former Executive Director of the USDA's Center for Nutrition Policy and Promotion (CNPP) (2007–2009).
Wansink is best known for his work on consumer behavior and food and for popularizing terms such as "mindless eating" and "health halos." His research has focused on how our immediate environment (supermarkets, packaging, homes, pantries, and tablescapes) influences eating habits and preferences. Wansink holds the John S. Dyson Endowed Chair in the Applied Economics and Management Department at Cornell University. He is the author of over 100 academic articles and books, including the best-selling book Mindless Eating: Why We Eat More Than We Think and Marketing Nutrition (2005) . He is a 2007 recipient of the humorous Ig Nobel Prize and was named ABC World News Person of the Week on January 4, 2008.
Having been referred to as the "Sherlock Holmes of Food" and the "Wizard of Why", Wansink and his Food and Brand Lab have been credited with improving the deeper scientific understanding of food eating and food shopping. A fundamental finding is that our environment—such as the way a food is labeled, presented, stored, or served—biases our eating habits and taste preferences. A large part of eating less and eating better, he argues, involves making small changes to our homes and to the daily "mindless" patterns of our lives. In underscoring this, the first and last sentence of his book, Mindless Eating states, "The best diet is the one you don't know you're on."