Mindless Eating

Mindless Eating
Why We Eat More Than We Think
Brian Wansink, Ph.D.

10 CPEU or CE hours

Course: $88
Includes book & CE exam

CE exam only: $68
"Download on demand" available

Description
In this illuminating and groundbreaking new book, food psychologist Brian Wansink shows why you may not realize how much you’re eating, what you’re eating—or why you’re even eating at all. Does food with a brand name really taste better? Do you hate brussel sprouts because your mother did? Does the size of your plate determine how hungry you feel? How much would you eat if your soup bowl secretly refilled itself? What does your favorite comfort food really say about you? Why do you overeat so much at healthy restaurants?

Brian Wansink is a Stanford Ph.D. and the director of the Cornell University Food and Brand Lab. He’s spent a lifetime studying what we don’t notice: the hidden cues that determine how much and why people eat. Using ingenious, fun, and sometimes downright fiendishly clever experiments like the “bottomless soup bowl,” Wansink takes us on a fascinating tour of the secret dynamics behind our dietary habits.

How does packaging influence how much we eat? Which movies make us eat faster? How does music or the color of the room influence how much we eat? How can we recognize the “hidden persuaders” used by restaurants and supermarkets to get us to mindlessly eat? What are the real reasons most diets are doomed to fail? And how can we use the “mindless margin” to lose—instead of gain—ten to twenty pounds in the coming year?

Mindless Eating will change the way you look at food, and it will give you the facts you need to easily make smarter, healthier, ore mindful and enjoyable choices at the dinner table, in the supermarket, in restaurants, at the office—even at a vending machine—wherever you decide to satisfy your appetite.

Level: Intermediate
ISBN: 0553804340
ISBN-13: 9780553384482
Format: Hardcover, 288pp
Publisher: Bantam Books
Edition Description: 1ST
Pub date: 2006

Content
Contents
Introduction: The Science of Snacking
1. The Mindless Margin
Stale Popcorn and Frail Willpower
As Fine as North Dakota Wine
The Dieter’s Dilemma
The Mindless Margin

2. The Forgotten Food
The Prison Pounds Mystery
We Believe Our Eyes, Not Our Stomach
Eye It, Dish It, Eat It
The Bottomless Soup Bowl
People-Size or Meal-Size?

3. Surveying the Tablescape
King-Size Packages and the Power of Norms
Drinking Glass Illusions
Big Plates, Big Spoons, Big Servings
The Super Bowl Intelligentsia
The Temptation of Variety

4. The Hidden Persuaders Around Us
The “See-Food” Trap
Convenience: Would You Walk a Mile for a Caramel?
The Curse of the Warehouse Club

5. Mindless Eating Scripts
Family, Friends, and Fat
Eating Scripts of the Manly Man
All-You-Can-Eat Television
Slow Italian and Fast Chinese
Follow Your Nose
Check the Weather Forecast

6. The Name Game
Eating in the Dark
They Call the Jell-O
Yellow Menu Magic
Brand-Name Psychosis
Do Sweetbreads Taste Like Coffee Cake?

7. In the Mood for Comfort Food
Comfort Foods and Comfort Moods
The Conditioning of Comfort
Fifty Years from the Front D
o You Save the Best for Last?

8. Nutritional Gatekeepers
The Nutritional Gatekeeper and the Good Cook Next Door
Food Inheritance: Like Mother, Like Daughter
Food Conditioning and the Popeye Project
Setting Serving-Size
Habits for Life

9. Fast-Food Fever
The Variety and Convenience of Having It Our Way
The McSubway Study and Information
Illusions Do Low-Fat Labels Make Us Fat?
Health Halos and Nutitional Labels
What Serving Size?
De-Marketing Obesity and De-Supersizing
21st Century Marketing

10. Mindlessly Eating Better
The Modest Goal of Better Eating
Reengineering Your Mindless Margin
The Power of Three
The Tyranny of the Moment
The First Step Toward Home

Appendix A: Comparing Popular Diets
Appendix B: Defusing Your Diet Danger Zones
Notes
Acknowledgements
Index

Book author
Brian Wansink, Ph.D., is an Iowa native and earned his doctorate at Stanford University. He is the John S. Dyson Professor of Marketing and Nutritional science at Cornell University, where he is director of the Cornell Food and Brand Lab. The author of three professional books on food and consumer behavior, he lives with his family in Ithaca, New York, where he enjoys both French food and French fries each week.

Reviews
“Brian Wansink’s research appears simple but it is truly brilliant. Who knew that so many cues—container size, placement and numbers on labels—are all that it takes to get us to eat more than we need or should. This clever, witty, and engaging book describes important findings that can help us eat healthfully without even noticing." - Marion Nestle, author of What to Eat and Food Politics

“Wondering why you ate too much popcorn or Chinese food? What made you crave that Cinnabon or those M&Ms? Mindless Eating unveils the invisible cues that make us reach for more…and gives us the smarts to reach for less. You won’t find amore entertaining book about what and how much we eat.” - Bonnie Liebman, director of nutrition, Center for Science in the Public Interest

Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
4000 Wellness & public health
4080 Government-funded Food & Nutrition Programs
5370 Weight management, obesity
6000 Education, training and counseling
6010 Behavior change theories, techniques
8018 Environmental, agricultural and technologic influences on food systems
8050 Food distribution and service