Affiliation: Cornell University
- Environmental factors that increase the food intake and consumption volume of unknowing consumersBrian Wansink
Department of Marketing and Nutritional Science, University of Illinois at Urbana Champaign, Champaign, Illinois 61820, USA
Annu Rev Nutr 24:455-79. 2004..For health professionals, this review underscores how small structural changes in personal environments can reduce the unknowing overconsumption of food...
- Association of nutrient-dense snack combinations with calories and vegetable intakeBrian Wansink
Food and Brand Laboratory at the Charles H Dyson School of Applied Economics and Management, Cornell University, Ithaca, New York, USA
Pediatrics 131:22-9. 2013..We examined whether children consumed fewer calories when offered high-nutrient dense snacks consisting of cheese and vegetables than children who were offered non-nutrient dense snacks (ie, potato chips)...
- Attractive names sustain increased vegetable intake in schoolsBrian Wansink
Department of Applied Economics and Management at Cornell University, 15 Warren Hall, Ithaca, NY 14853 7801, USA Electronic address
Prev Med 55:330-2. 2012..This study will determine if the selective use of attractive names can be a sustainable, scalable means to increase the selection of vegetables in school lunchrooms...
- Fast food restaurant lighting and music can reduce calorie intake and increase satisfactionBrian Wansink
John S Dyson Professor of Marketing, Charles H Dyson School of Applied Economics and Management, Cornell University, 110 Warren Hall, Ithaca, NY 14853 7801, USA
Psychol Rep 111:228-32. 2012..In contrast to hypothesized U-shaped curves (people who spend longer eat more), this suggests a more relaxed environment increases satisfaction and decreases consumption...
- When snacks become meals: How hunger and environmental cues bias food intakeMitsuru Shimizu
Department of Applied Economics and Management, Cornell University, 110 Warren Hall, Ithaca, NY, 14850, USA
Int J Behav Nutr Phys Act 7:63. 2010..abstract:..
- Internal and external cues of meal cessation: the French paradox redux?Brian Wansink
Department of Applied Economics and Management, Cornell University, 110 Warren Hall, Ithaca, NY 14853 7801, USA
Obesity (Silver Spring) 15:2920-4. 2007..In addition to exploring the role that internal and external cues play in meal cessation, this study raises an overlooked explanation of the French paradox...
- The 100-calorie semi-solution: sub-packaging most reduces intake among the heaviestBrian Wansink
Charles H Dyson School of Applied Economics and Management, Cornell University, Ithaca, New York, USA
Obesity (Silver Spring) 19:1098-100. 2011..Smaller sized sub-packaging most greatly benefits those who are overweight, yet it does so without making people more aware of how much they have eaten...
- Counting bones: environmental cues that decrease food intakeBrian Wansink
Cornell University, Ithaca, NY, USA
Percept Mot Skills 104:273-6. 2007..5.5 wings), with the effect being stronger for men than women. In distracting eating environments, environmental cues may provide an effective means of reducing consumption. Implications for controlling alcohol intake were also noted...
- Fine as North Dakota wine: sensory expectations and the intake of companion foodsBrian Wansink
Nutritional Science and Applied Economics, Cornell University, Ithaca, NY 14853, USA
Physiol Behav 90:712-6. 2007..In combination with a sensory-based lab study, these results show that environmental cues--such as label-induced sensory expectations--can have a far-reaching impact on the food intake of companion foods...
- Ice cream illusions bowls, spoons, and self-served portion sizesBrian Wansink
Department of Applied Economics and Management, Cornell University, Ithaca, New York 14853 7801, USA
Am J Prev Med 31:240-3. 2006..In building on the size-contrast illusion, this research examines whether the size of a bowl or serving spoon unknowingly biases how much a person serves and eats...
- The largest Last Supper: depictions of food portions and plate size increased over the millenniumB Wansink
Applied Economics and Management Department, Cornell University, Ithaca, NY 14853, USA
Int J Obes (Lond) 34:943-4. 2010..52, P=0.002), bread (r=0.30, P=0.04), and plates (r=0.46, P=0.02) have linearly increased over the past millennium...
- The sweet tooth hypothesis: how fruit consumption relates to snack consumptionBrian Wansink
Cornell University, Ithaca, NY 14853, USA
Appetite 47:107-10. 2006..Knowing that people who frequently eat sweet snacks may be predisposed to increasing their fruit consumption will enable better targeting and tailoring of educational efforts, such as those used in the 5-a-Day for Better Health campaign...
- Fluid consumption and the potential role of canteen shape in minimizing dehydrationBrian Wansink
Consumer Psychology and Nutritional Science, University of Illinois, 350 Wohlers Hall, Champaign, IL 61820, USA
Mil Med 170:871-3. 2005..Even although those given short, wide water bottles poured 38% more water, they did not perceive themselves as having poured or drunk more. The implications for decreasing dehydration in the field and in garrison are discussed...
- The office candy dish: proximity's influence on estimated and actual consumptionB Wansink
Cornell Food and Brand Laboratory, Cornell University, Ithaca, NY 14853, USA
Int J Obes (Lond) 30:871-5. 2006..does the proximity and salience of a food influence consumption volume? Second, are proximate foods consumed more frequently because they are proximate, or are they consumed more frequently because people lose track of how much they eat?..
- Shape of glass and amount of alcohol poured: comparative study of effect of practice and concentrationBrian Wansink
Cornell University, Ithaca, NY 14853 7801, USA
BMJ 331:1512-4. 2005..To determine whether people pour different amounts into short, wide glasses than into tall, slender ones...
- Bad popcorn in big buckets: portion size can influence intake as much as tasteBrian Wansink
Department of Applied Economics and Management, Cornell University, Ithica, New York, USA
J Nutr Educ Behav 37:242-5. 2005..It is often believed that people overeat the foods they like. We investigated whether environmental cues such as packaging and container size are so powerful that they can increase our intake of foods that are less palatable...
- Hierarchy of nutritional knowledge that relates to the consumption of a functional foodBrian Wansink
Cornell University, Ithaca, New York, USA
Nutrition 21:264-8. 2005..We assessed how consumption of a functional food relates to different combinations of nutritional knowledge...
- Exploring comfort food preferences across age and genderBrian Wansink
University of Illinois, 350 Wholers Hall, Champaign, IL 61801, USA
Physiol Behav 79:739-47. 2003..Associations with guilty feelings underscored how these different preferences between males and females may extend to areas of application...
- What would Batman eat?: priming children to make healthier fast food choicesB Wansink
Dyson School of Applied Economics and Management, Cornell University, Ithaca, NY 14853, USA
Pediatr Obes 7:121-3. 2012..Fast food patronage is a frequent reality for many children and their parents. Although there are increasingly healthier alternatives for popular menu items (apple slices instead of French fries), they are infrequently selected...
- Consequences of belonging to the "clean plate club"Brian Wansink
Cornell University, Ithaca, NY, USA
Arch Pediatr Adolesc Med 162:994-5. 2008
- How negative experiences shape long-term food preferences. Fifty years from the World War II combat frontBrian Wansink
Cornell University, 110 Warren Hall, Ithaca, NY 14853 7801, United States
Appetite 52:750-2. 2009..Consistent with expectations, combat experience for European veterans had no impact on their preference for Asian food. The situation in which one is initially exposed to an unfamiliar food may long continue to shape preferences...
- "Is this a meal or snack?" Situational cues that drive perceptionsBrian Wansink
Cornell University, 110 Warren Hall, Ithaca, NY 14853, USA
Appetite 54:214-6. 2010..Implications for dieters and for health professionals are provided...
- Eating behavior and obesity at Chinese buffetsBrian Wansink
Department of Applied Economics and Management, Cornell University, Ithaca, New York, USA
Obesity (Silver Spring) 16:1957-60. 2008..The resulting findings could confirm or disconfirm previous laboratory research that has been criticized for being artificial...
- From mindless eating to mindlessly eating betterBrian Wansink
Cornell University, 110 Warren Hall, Ithaca, NY 14850, United States
Physiol Behav 100:454-63. 2010..The paper represents an invited review by a symposium, award winner or keynote speaker at the Society for the Study of Ingestive Behavior [SSIB] Annual Meeting in Portland, July 2009...
- Meal size, not body size, explains errors in estimating the calorie content of mealsBrian Wansink
Cornell University, Ithaca, New York 14853-7801, USA
Ann Intern Med 145:326-32. 2006..CONCLUSIONS: Greater underestimation of calories by overweight persons is a consequence of their tendency to consume larger meals. Calorie underestimation is related to meal size, not body size...
- Bottomless bowls: why visual cues of portion size may influence intakeBrian Wansink
Applied Economics and Marketing, 110 Warren Hall, Cornell University, Ithaca, NY 14853 7801, USA
Obes Res 13:93-100. 2005..Using self-refilling soup bowls, this study examined whether visual cues related to portion size can influence intake volume without altering either estimated intake or satiation...
- Nutritional gatekeepers and the 72% solutionBrian Wansink
Cornell University, Ithaca, NY, USA
J Am Diet Assoc 106:1324-7. 2006
- Interactions between forms of fat consumption and restaurant bread consumptionBrian Wansink
University of Illinois, Urbana Champaign, Champaign, IL 61820, USA
Int J Obes Relat Metab Disord 27:866-8. 2003..This finding illustrates one way in which fat intake can interact with the consumption of companion foods...
- Portion size me: downsizing our consumption normsBrian Wansink
Cornell Food and Brand Lab at Cornell University, Ithaca, NY, USA
J Am Diet Assoc 107:1103-6. 2007
- Profiling taste-motivated segmentsBrian Wansink
University of Illinois, 350 Wohlers Hall, Champaign, IL 61801, USA
Appetite 41:323-7. 2003..This same method has potential for more effectively promoting the consumption of fruits and vegetables or the consumption of genetically enhanced foods among predisposed taste-motivated segments...
- Consumer reactions to food safety crisesBrian Wansink
Marketing, Nutritional Science, and Agricultural and Consumer Economics, University of Illinois at Urbana-Champaign, Champaign, Illinois 61820, USA
Adv Food Nutr Res 48:103-50. 2004
- Position of the American Dietetic Association: food and nutrition misinformationBrian Wansink
Cornell University, Ithica, NY, USA
J Am Diet Assoc 106:601-7. 2006....
- Project M.O.M.: Mothers & Others & MyPyramidBrian Wansink
Center for Nutrition Policy and Promotion, US Department of Agriculture, Alexandria, VA 22302, USA
J Am Diet Assoc 108:1302-4. 2008
- Do children really prefer large portions? Visual illusions bias their estimates and intakeKoert van Ittersum
J Am Diet Assoc 107:1107-10. 2007
- What really determines what we eat. The hidden truthBrian Wansink
Diabetes Self Manag 23:44, 47-8, 51. 2006
- Super Bowls: serving bowl size and food consumptionBrian Wansink
JAMA 293:1727-8. 2005
- Cooking habits provide a key to 5 a day successBrian Wansink
J Am Diet Assoc 104:1648-50. 2004
- How visibility and convenience influence candy consumptionJames E Painter
University of Illinois at Urbana-Champaign, USA
Appetite 38:237-8. 2002