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Mindless Eating: Why We Eat More Than We Think
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 brussels 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, more 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. From the Hardcover edition..
Price: $6.70
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Mindless Eating: Why We Eat More Than We Think
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 brussels 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, more 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..
Price: $9.23
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Asking Questions: The Definitive Guide to Questionnaire Design -- For Market Research, Political Polls, and Social and Health Questionnaires
Since it was first published more than twenty-five years ago, Asking Questions has become a classic guide for designing questionnaires¾the most widely used method for collecting information about people's attitudes and behavior An essential tool for market researchers advertisers, pollsters, and social scientists, this thoroughly updated and definitive work combines time-proven techniques with the most current research, findings, and methods. The book presents a cognitive approach to questionnaire design and includes timely information on the Internet and electronic resources. Comprehensive and concise, Asking Questions can be used to design questionnaires for any subject area, whether administered by telephone, online, mail, in groups, or face-to-face. The book describes the design process from start to finish and is filled with illustrative examples from actual surveys..
Price: $27.08
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Marketing Nutrition: Soy, Functional Foods, Biotechnology, and Obesity (The Food Series)
Although encouraging people to eat more nutritiously can promote better health, most efforts by companies, health professionals, and even parents are disappointingly ineffective. Brian Wansink’s Marketing Nutrition focuses on why people eat the foods they do, and what can be done to improve their nutrition. Wansink argues that the true challenge in marketing nutrition lies in leveraging new tools of consumer psychology (which he specifically demonstrates) and by applying lessons from other products’ failures and successes. The key problem with marketing nutrition remains, after all, marketing. .
Price: $14.93
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Consumer Panels
Consumer Panels is the definitive work on the topic. By integrating cutting-edge academic research with global best practices, Consumer Panels provides data-driven tips on reducing reactivity and burnout, improving recruitment and retention, and cutting costs while increasing data quality. In addition, the book provides research-based guidance on reducing biases in electronic panels and on anticipating future developments in panel research. For expert market researchers, it provides new tips, ideas, and state-of-the-art innovations for leveraging both online and offline panels. For brand managers, it provides clear guidance on how to better understand consumers with less cost, time, and effort. For academics, it provides advice on how to develop and use convenience panels to answer difficult questions about purchase trends and consumption patterns..
Price: $22.54
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Descriptive menu labels' effect on sales: If descriptive menu-item labels are used sparingly and appropriately, they may be able to improve sales and post-consumption ... Hotel & Restaurant Administration Quarterly
This digital document is an article from Cornell Hotel & Restaurant Administration Quarterly, published by Cornell University on December 1, 2001. The length of the article is 3359 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser. Citation DetailsTitle: Descriptive menu labels' effect on sales: If descriptive menu-item labels are used sparingly and appropriately, they may be able to improve sales and post-consumption attitudes of both the food and the restaurant. (Restaurant Management). Author: Brian Wansink Publication:Cornell Hotel & Restaurant Administration Quarterly (Refereed) Date: December 1, 2001 Publisher: Cornell University Volume: 42 Issue: 6 Page: 68(5) Distributed by Thomson Gale.
Price: $5.95
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