Podcasts about wansink

Cornell's Brian Wansink was at the top of his field, renowned for translating behavioral science into practical tips for improving eating habits. He famously popularized the notion that we tend to eat more when served in large bowls. But, when skeptical researchers and journalists exposed Wansink for manipulating data, his fall from grace led to the dismantling of Cornell's entire food psychology department, and raised questions about the state of scientific research as a whole. For a transcript of this episode: https://bit.ly/campusfiles-transcripts To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

הפעם צללנו לתוך מחקר חדש ומפתיע שמערער על אחת התיאוריות הפופולריות בתחום הפסיכולוגיה ההתנהגותית - תיאוריית ה"נאדג'" (או בעברית: ״הינד״, ובסלנג: "דחיפה קלה"). כולנו מכירים את העיקרון - שינויים קטנים בסביבה יכולים להשפיע על ההחלטות שלנו. אבל… מה קורה אחרי הבחירה הראשונית? האם השינויים האלה באמת משפיעים על ההתנהגות שלנו לאורך זמן?

Nearly 40% of our daily actions are driven by unconscious habits, many of which can be negative and detrimental to our health and well-being. These ingrained behaviors, such as stress-eating unhealthy snacks, operate without our conscious awareness, making it challenging to identify and break these cycles. In this episode of the SuperLife podcast, I dive into the power of habits and how they shape our lives. I discuss how to successfully change habits and the significant impact that social accountability and environment design have on habit formation. I also discuss the importance of a supportive community and much more!  Don't forget… You can order now by heading to https://darinolien.com/fatal-conveniences-book or order now on Amazon.   Thank you to our sponsors: Barùkas: Go to www.barukas.com and use code DARINPOD10 for a 10% discount. Vivo Barefoot: Get 20% off your first Vivobarefoot order with DARIN20 at www.vivobarefoot.com   Find more from Darin: Website: https://darinolien.com/ Instagram: https://www.instagram.com/Darinolien/ Book: https://darinolien.com/fatal-conveniences-book/ Down to Earth: https://darinolien.com/down-to-earth/      Resources:  Neal, D. T., Wood, W., & Quinn, J. M. "Habits—A repeat performance." Current Directions in Psychological Science, 2006. Duhigg, Charles. "The Power of Habit: Why We Do What We Do in Life and Business." Random House Trade Paperbacks, 2014. Clear, James. "Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones." Avery, 2018. Lally, P., et al. "How are habits formed: Modelling habit formation in the real world." European Journal of Social Psychology, 2010. Armitage, C. J. "Evidence that implementation intentions promote health protective behaviours: an integrative review." Psychology & Health, 2004. Wansink, B. "Slim by Design: Mindless Eating Solutions for Everyday Life." William Morrow Paperbacks, 2014.

Brian Wansink was the Head of the Food and Brand Lab at Cornell University. While there, he did exciting research that suggested eating healthier and encouraging others to eat healthier was as simple as providing subtle hints and nudges towards the preferred behavior. He's perhaps most famous for the claim that if you take a larger plate to the buffet, you'll eat more than if you were to take a small plate. For a long time he was easily the world's most prominent voice on food psychology. He published bestselling books. He was constantly interviewed by national media. He even had major influence in the government. He served for two years as the Director of the US Department of Agriculture's Center for Nutrition Policy. It's fair to say that Brian Wasnick affected how millions of people prepared, presented, and ate food. However, his reputation came crashing down from 2016 through 2018. It was discovered, partly through an accidental confession by Brian Wansink himself, that his papers were frequently based on shaky and perhaps outright fraudulent data analysis. The scandal was so bad that Cornell determined that Wansink had committed scientific misconduct and removed him from all teaching and research positions. This is a story about what happens when someone treats science like a business with the goal of gaining the most influence and media coverage, rather than a project of gaining an empirical understanding of the real world. Subscribe for $5 a month to get an extra episode of QAA every week + access to our archive of premium episodes and ongoing series like PERVERTS, Manclan, and The Spectral Voyager: www.patreon.com/QAA Theme by Nick Sena (nicksenamusic.com). Additional music by Pontus Berghe. Editing by Corey Klotz. qanonanonymous.com

Erik är sjuk så Jacob och Caroline håller i taktpinnen i avsnitt 94 av Hälsoveckan by Tyngre. Väldigt passande så blir ämnet någonting som var uppe för diskussion flera gånger om i Tyngre Rubriker för flera år sedan, Brian Wansink och hans studier som ingen egentligen vet om de ens blev genomförda. En historia som började i slutet av 2016 när en vid den tiden väldigt känd forskare kring ätbeteende, Brian Wansink, skrev ett inlägg på sin blogg där han i princip avslöjade att hans doktorander höll på med väldigt uppenbar p-hacking. Det här i sin tur ledde till att forskare började titta närmre på Wansinks publicerade studier och de fann många saker som helt omöjligt kunde stämma. Till sist var det mängder av Wansinks studier som blev tillbakadragna och han förlorade sin tjänst på Cornell University. Många av resultaten som Wansink publicerat kändes dock ”självklara” på något vis och några av de effekter som han rapporterade har även andra forskarlabb rapporterat. Nyligen publicerades också en väldigt väl utförd replikationsstudie av ett av Wansinks mest kända experiment där försökspersoner fick äta soppa från en skål som aldrig blev tom. Efter det här så förklarar även Caroline varför det är en dålig idé att använda sig av ipren eller annan NSAID som smärtlindring i fall man ska göra något väldig ansträngande.   På Hälsoveckan by Tyngres instagram kan du hitta bilder relaterat till detta och tidigare avsnitt. Hålltider (00:00:00) Kort intro (00:01:51) Wansink, p-hacking, resultat man vill tro på och betydelsen av replikation (00:30:56) Problemet med ipren som smärtlindring när du ska göra något väldigt jobbigt

The surprisingly simple GRIM test, and how it helped to debunk the famous Cornell Pizza Studies. (Send feedback to erik@mathmutation.com)

We are joined by Brian Wansink, PhD,today to continue discussion of his newest book, Slim by Design: Mindless Eating Solutions for Everyday Life. He is a leading behavioral economist, food psychologist, and bestselling author. (He has been a professor in 3 Ivy League schools.) Dr. Wansink was on HBN show several years ago about his first book, Mindless Eating.—why we eat more than we think, which was based on fascinating research he completed at the Food and Brand Lab at Cornell University. Resources offered by Dr. Wansink: Download a “Help Your Kitchen Make You Slim” scorecard Tips and videos about how to mindlessly lose weight and become slim by design here. Request a free refrigerator magnet “The Best Diet is the One You Don't Know You're On,” or “Being Slim by Design is easier than being Slim by Willpower,” CLICK HERE. Dr. Wansink can be followed on Facebook and on Twitter at @BrianWansink For Libraries and TOPS Clubs:  If you would like to request a free copy of Slim by Design, CLICK HERE.   Foreign editions of Mindless Eating are available free of charge to U.S. libraries (as available). CLICK HERE. To book Dr. Wansink for keynote presentations, contact Jennifer at JYChao@yahoo.com.   

We are blessed with TWO guests today. First, we talk about the crucial importance of collagen for the health and aging resistance of bones, joints, blood vessels, hair, skin and nails. Kim Bright has counseled thousands of people about wellness. Twenty-seven years ago, she founded Brightcore offering their flagship product, Sweet Wheat (it is gluten free). Today we learn how to protect and improve our body's structure and appearance by supplementing with a state-of-the-art collagen supplement, Revive—it contains all 5 types of collagen plus hyaluronic acid, biotin and vitamin C and comes in both easy to use unflavored and strawberry lemonade powder. Brightcore is offering a very special deal to HBN listeners and newsletter subscribers—Buy 2 bottles of Revive and get one Free (you can mix or match flavors)—plus a bonus, a FREE collagen Face Mask. Call NOW = (888) 958-5331. Next, we are joined by Brian Wansink, PhD, a leading behavioral economist, food psychologist, and bestselling author. (He has been a professor in 3 Ivy League schools.) Dr. Wansink was on HBN show several years ago about his first book, Mindless Eating.—why we eat more than we think, which was based on fascinating research he completed at the Food and Brand Lab at Cornell University. Today we discuss his newest book, Slim by Design: Mindless Eating Solutions for Everyday Life. (He is giving away 3 signed copies as prizes to our newsletter subscribers signed up by end of day 1/18/23.) Resources: Download a “Help Your Kitchen Make You Slim” scorecard Tips and videos about how to mindlessly lose weight and become slim by design here. Request a free refrigerator magnet “The Best Diet is the One You Don't Know You're On,” or “Being Slim by Design is easier than being Slim by Willpower,” click here. Dr. Wansink can be followed on Facebook and on Twitter at @BrianWansink For Libraries and TOPS Clubs:  If you would like to request a free copy of Slim by Design, click here.   Foreign editions of Mindless Eating are available free of charge to U.S. libraries (as available). Click here. To book Dr. Wansink for keynote presentations, contact Jennifer at JYChao@yahoo.com.   

W mediach społecznościowych pojawia się wyjątkowo dużo komunikatów, które zachęcają, by w święta odejść od restrykcji, od liczenia kalorii, żeby skupić się na radości płynącej z jedzenia i na czasie z bliskimi. Sporo mówi się o luzie żywieniowym, zachęca, żeby odpuścić i nie martwić się kaloriami. Warto zastanowić się, czy nie popadamy tu w skrajności. I właśnie o tych skrajnościach i o ich negatywnych konsekwencjach mówię w tym odcinku podcastu. Źródła naukowe, o których mowa w podcaście: O konieczności prowadzenia podczas terapii ED edukacji żywieniowej, planu żywieniowego oraz monitoringu tego, co się je, mówią standardy pracy w zaburzeniach odżywiania: National Institute for Health and Care Excellence (2020). Clinical guideline. Eating disorders: recognition and treatment. Zaczerpnięte dnia 20.12.22 z: https://www.nice.org.uk/guidance/ng69 Przegląd badań na temat przyczyn zaburzeń odżywiania: Jacobi, C, Hayward, C., de Zwaan, M., Kraemer, H. C., Agras, W. S. (2004). Coming to Terms With Risk Factors for Eating Disorders: Application of Risk Terminology and Suggestions for a General Taxonomy. Psychological Bulletyn, 130(1), 19-65. Badania, które pokazują, że kontrolowanie kalorii jest ważne z punktu widzenia utrzymania masy ciała na stałym poziomie: Helander, E. E., Wansink, B., Chieh, A., (2016). Weight Gain over the Holidays in Three Countries. N Engl J Med., 375(12), 1200–1202. Wing, R. Phelan, S. (2005). Long-term weight loss maintenance, The American Journal of Clinical Nutrition, 82. Zapraszam Cię do udziału w moich szkoleniach na temat pracy z pacjentem: Praca z pacjentami z zaburzeniami odżywiania w ujęciu psychodietetycznym - 3,5- godzinne szkolenie https://lp.instytutpsychodietetyki.pl/zaburzenia-odzywiania/ Akademia pracy z pacjentem https://lp.instytutpsychodietetyki.pl/akademiapracy/ Może Cię zainteresować: #12 Liczyć kalorie czy nie? #7 Dlaczego diety tuczą?

'To create a healthy ecological ecosystem, you need a social ecosystem.' Restore Nature Foundation focuses on restoring nature through rewilding landscapes and planting trees. We talk about how we can work with the Earth rather than just on it. How to connect people back to the landscape and the cycle of nature? Did we lose our moral compass? How can we improve our relationship with nature? These are the questions Mattie is trying to answer through his work and this Foundation.

In episode 175, Michael and Dan chat with Bjorn Wansink about his new publication in Theory & Research in Social Education titled, “Teaching under attack: The dilemmas, goals, and practices of upper-elementary school teachers when dealing with terrorism in class.”

Other general considerations for beating the cycle of lacking self-discipline are creating goals to reduce discomfort and improve time management, and developing skills to stop making excuses so frequently. Beat the cycle! Questions or comments regarding the podcast? Email the show at HollinsPodcast@NewtonMG.com or let us know what you think at http://bit.ly/hollinscomment Hear it Here - https://bit.ly/mindovermatterhollins Show notes and/or episode transcripts are available at https://bit.ly/self-growth-home Peter Hollins is a bestselling author, human psychology researcher, and a dedicated student of the human condition. Visit https://bit.ly/peterhollins to pick up your FREE human nature cheat sheet: 7 surprising psychology studies that will change the way you think. For narration information visit Russell Newton at https://bit.ly/VoW-home For production information visit Newton Media Group LLC at https://bit.ly/newtonmg #Avoidance #CornellUniversity #EnvironmentBlamer #Excusemaking #Perfectionist #Wansink #DiscomfortAndStruggle #RussellNewton #NewtonMG #PeterHollins #TheScienceofSelf #MindOverMatter Avoidance,Cornell University,Environment Blamer,Excusemaking,Perfectionist,Wansink,Discomfort And Struggle,Russell Newton,NewtonMG,Peter Hollins,The Science of Self,Mind Over Matter

Jeff talks to Craig Wansink, pastor of Second Presbyterian Church in Norfolk, VA about misinterpreted Bible verses, finding yourself after a surprise divorce and what the church's responsibilities are in a culture of cascading moral bankruptcy.

In this episode of Academia Lite, Sean and Zak get into two thought-provoking papers: - Slim by design: serving healthy foods first in buffet lines improves overall meal selection by Wansink, B., & Hanks, A. S. . - Let's take the dog for a gait… by Gill, N., Kean, C., & King, M. G. . Examining the irregular, the surprising and the downright funny of each paper, there is something for the academic in all of us. Website: academialite.com Twitter: @academialite Facebook: Academia Lite Instagram: academialite Email: Hello@academialite.com Music by Softly Softly - https://open.spotify.com/artist/7x5ZnnlIGAtbRrlj2La2Yl?si=iuNAXt7c * Wansink, B., & Hanks, A. S. (2013). Slim by design: serving healthy foods first in buffet lines improves overall meal selection. PloS one, 8(10), e77055. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0077055 * Gill, N., Kean, C., & King, M. G. (2020). Let's take the dog for a gait…. Gait & Posture. https://www.sciencedirect.com/science/article/abs/pii/S0966636220301053

In this episode of Academia Lite, Sean and Zak get into two thought-provoking papers: - Bad popcorn in big buckets: portion size can influence intake as much as taste by Wansink, B., & Kim, J. - Using signs, artwork, and music to promote stair use in a public building by Boutelle, K. N., Jeffery, R. W., Murray, D. M., & Schmitz, M. K. H. Examining the irregular, the surprising and the downright funny of each paper, there is something for the academic in all of us. Website: academialite.com Twitter: @academialite Facebook: Academia Lite Instagram: academialite Email: Hello@academialite.com Music by Softly Softly - https://open.spotify.com/artist/7x5ZnnlIGAtbRrlj2La2Yl?si=iuNAXt7c * Wansink, B., & Kim, J. (2005). Bad popcorn in big buckets: portion size can influence intake as much as taste. Journal of nutrition education and behavior, 37(5), 242-245. https://www.sciencedirect.com/science/article/abs/pii/S1499404606602789 * Boutelle, K. N., Jeffery, R. W., Murray, D. M., & Schmitz, M. K. H. (2001). Using signs, artwork, and music to promote stair use in a public building. American journal of public health, 91(12), 2004-2006. https://ajph.aphapublications.org/doi/full/10.2105/AJPH.91.12.2004

Do you need some bounce in your step? Excitement in your life? Willing to invest just 20-minutes a day? Dr. Jo interviews Dr. Brian Wansink about what he calls "re-creation." Dr. Wansink's mission is to help change behavior in scalable ways to improve the world. He has worked at four different universities throughout his career, most recently at Cornell University as a professor of marketing focusing on consumer behavior. He's written a number of books, including Mindless Eating and Slim by Design. He was the director of the 2010 Dietary Guidelines for Americans and his research has been influential a lot of consumer change, including those 100 calorie snack packs. ___ Host, Dr. Jo Lichten, PhD, RDN, CSP is an energy expert...for people. Blending the science of peak performance with a healthy dose of reality, she works with organizations to recharge their people for improved performance, productivity, and profitability. Jo is also the author of Reboot: how to power up your energy, focus, and productivity. To learn more and to invite Dr. Jo to speak to your organization, visit DrJo.com. ___ Like the podcast? Please ❤❤REVIEW and ❤❤SUBSCRIBE to my channel. ___ FOR MORE INFORMATION · Dr. Jo · Contact Dr. Jo · Dr. Jo's SPEAKER REEL · Dr. Jo's REBOOT Book · Coaching with Dr. Jo _____ DISCLAIMER · As a PhD nutritionist and registered dietitian, my mission is to help energize people's lives so they can be happier, healthier, and more productive. This involves blending the science of peak performance with a healthy dose of reality. · Nutrition, wellness, and general health information is for educational purposes and not a substitute for personalized professional medical care. Please consult your medical care professional about any health issue. _____ SAY HI on SOCIAL! · LinkedIn · Facebook · Twitter · Pinterest · Instagram ----- #DrJo #healthspeaker #wellnessspeaker #nutritionspeaker #Florida #motivationalspeaker #CSP #certifiedspeakingprofessional #author #REBOOT #energymanagement #workplacefatigue #peakperformance #lifebalance #DrJoHS #betterhealth #humanperformance #podcast #dietitian #registereddietitian #nutritionist#RD #RDN #resilience #stressmanagement #corporatewellness #corporatehealth #TWH #safetyspeaker #peakperformance #recreation #Drwansink #passion #flow #gettingintheflow --- Send in a voice message: https://podcasters.spotify.com/pod/show/drjo/message

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I was delighted to spend some time talking with Tamara Greenberg about Intuitive Eating, a lifestyle choice that allows us to develop healthy relationships with our bodies, the movement we do, and the foods we eat. Tamara Greenberg is a certified professional life coach, intuitive eating counselor, speaker, author and corporate trainer. Her book, Hunger Satisfied – My Intuitive Eating Journey, shares her personal journey of dieting and beyond. In the book she explains why dieting does not work. Tamara started her intuitive eating journey in her 20's, but only really shifted into being an Intuitive Eater in her early 40's. Her book outlines a strategy to building a lifestyle based on healthy habits. The focus is to change the way people think about eating, exercise and their body image. She embraces Body Positivity and HAES (Health At Every Size) while staying committed to a healthy lifestyle. Tamara is originally from South Africa and feels blessed to wake up in Atlanta, GA with her husband and 2 teenage children.--and an adorable bishon-poodle. Resources mentioned in the podcast: Bacon, L. 2010. Health at Every Size: The Surprising Truth about Your Weight. Dallas, TX: BenBella Books. Koenig, K. R. 2007. The Food and Feelings Workbook: A Full Course Meal on Emotional Health. Carlsbad, CA: Gurze Books. Lavie, C. J. 2014. The Obesity Paradox: When Thinner Means Sicker and Heavier Means Healthier. New York: Avery. Segar, M. 2015. No Sweat: How the Simple Science of Motivation Can Bring You a Lifetime of Fitness. Saranac Lake, NY: AMACOM. Spinardi, J. 2014. Thin Side Out: How to Have Your Cake and Your Skinny Jeans Too. Northridge, CA: Twirl Media. Tribole, E., and E. Resch. 2012. Intuitive Eating. New York: St. Martin’s Griffin. Wansink, B. 2006. Mindless Eating: Why We Eat More Than We Think. New York: Bantam. Tamara's book, Hunger Satisfied – My Intuitive Eating Journey: https://amzn.to/2G4tHLH Tamara's website: http://www.coachinginatlanta.com Find Tamara on Facebook: https://www.facebook.com/Intuitive-Eating-with-Neuroscience-920941511279651/ Intuitive Eating Bracelets: https://etsy.me/2sAd7jK For articles, links to podcasts, merchandise, and more, check out our website at www.DoYouMind.life! Don't miss any of the inspiring DoYouMind.life content! To receive the weekly DoYouMind.life Saturday Summary email, click here. If you’ve enjoyed listening to this podcast, we invite you to subscribe and write a review on Apple, Google, Spotify, or wherever you listen to podcasts. Better yet, pop over to Patreon to become a financial supporter of the doyoumind.life project. Patrons receive the weekly Saturday Summary, special insider access, and DoYouMind.life swag to connect and inspire them. For about the price of a latte, $5 per month, you can become a patron at the not-a-latte tier. At $15 per month, you can join the Coffee Klatch and receive a DoYouMind coffee mug just like the ones given to our podcast guests, a podcast dedicated to you or a loved one, and other gifts. At $40 per month, you’re Serving from the Saucer, and in addition to these gifts, you get a membership box mailed to your home each month filled with goodies to connect and inspire you, plus a shout-out for your favorite charity on a future podcast episode. Please visit www.patreon.com/doyoumind to learn more.

Our distinctive blend marries the crisp, honeyed citrus fruit of Chenin Blanc with the plush body, soft floral and juicy peach notes of Viognier for a lush, versatile and delicious wine. What does that even mean?Here’s another one.Barefoot Cabernet Sauvignon is a jammy wine with robust flavours of wild berries and currants. Hints of toasted oak and clove enhance the velvety smooth finish. It sounds like something I would use to paint the walls or wash my hair. I grew up on a council estate in Reddish Stockport called Poets Corner and then moved to a working-class mining community called Ogmore Vale. You don’t drink wine in these places. Posh people drink wine. People like us do things like this.There is a story in the fabulous book Mindful Eating by Brian Wansink, where a WWII cook on board a naval vessel told the crew he was going to pick up some strawberry jello the next time they were in port because they were fed up with eating lemon jello. Upon arrival at the harbour there was no strawberry jello, so the chef adding red food colouring to the lemon jello and placed it on the menu as strawberry jello. The sailors thanked him for picking up the strawberry jello.There are many reasons we eat and drink the things we do, and ‘taste’ is a minimal part of the equation. In the same Wansink classic, he demonstrated if you gave cheap wine, an expensive label, and placed it on a fancy looking menu, in an expensive restaurant, people would rate the quality higher than expensive wine, with a cheap label, on an affordable menu, in a dive of a restaurant.Drinking wine is a status gig, and marketers of wine know this. The rituals of swilling and spitting, the wine rack at home, the hobby of collecting expensive bottles, the trips to Napa Valley - it’s all geared up to say one thing to your friends - I am a person who knows my wine, and that means I am a sophisticated human being (more sophisticated than you).But it’s difficult for the wine industry to impregnate the working class structure. The only wine we drink is three bottles for a tenner down the off because of the price. Step forward and take a bow the real ale and gin industries. These geniuses have tapped into the smarts of the wine industry to create two ranges of products that the working class can act all cool and hard while drinking. The same rules apply.People like us do things like this.The same illusion exists. It’s all a lie.We don’t drink alcohol because we like the taste of real ale or one of a thousand flavoured gins that light up the bar like an acid trip, and that’s the topic of today’s podcast. The Truth About AlcoholWe Are Not Alcoholics, and We Refuse to Be Anonymous Join Us & Our CommunityTTAA Taster: http://www.thetruthaboutalcohol.co.uk/p/TTAA%20TasterTTAA Intensive: https://www.thetruthaboutalcohol.co.uk/p/TTAAIntensiveStrive Community: https://strive.thetruthaboutalcohol.co.uk/

Bert is eerder 16 jaar directeur/eigenaar geweest van Supermarkt Wansink, franchiser binnen AH, Gall & Gall, Zeeman en Postagentschap. Hij […] Het bericht Nu Is Later – Bert Wansink verscheen eerst op Praatkast.

Brian Wansink is the author of Slim By Design and Mindless Eating, with all the tricks in the tool bag to make you lose weight without conscious effort. In this episode we discuss more tricks to eat less and be healthier.   Check out Brian Wansink's latest project: http://www.healthierbydesign.org/ 

Embattled And disgraced nutritional health researcher Dr. Brian Wansink is our interview guest today in Episode 1432 of “The Livin’ La Vida Low-Carb Show.” One of the benefits of having the longest-running health podcast on the internet is that it serves as a time capsule of sorts. The Livin' La Vida Low-Carb Show has seen so many trends come and go, and this collection of more than 1400 interviews allows us to revisit some of the claims and fads that have had a chance to run their course. Today we get to look back at Dr. Brian Wansink's past two appearances on this show and follow up with some new news concerning this media darling's message of portion control over everything else. The Washington Post recently reported: He was given an appointment at the Department of Agriculture’s Center for Nutrition Policy and Promotion and helped oversee the shaping of federal dietary guidelines, according to Vox. He was cited in popular media outlets such as O, the Oprah Magazine and the “Today” show and featured in newspapers such as the New York Times and The Washington Post. According to the blog the Skeptical Scientist, which is run by PhD student Tim van der Zee, the hundreds of papers Wansink published drew so much attention that they were cited some 20,000 times. But problems started to bubble up in 2016, after Wansink wrote a blog post about his research that drew wide criticism, according to BuzzFeed. Other researchers began investigating his studies and raised questions about his methodology. In 2017, Cornell undertook a review of four of his papers that found “numerous instances of inappropriate data handling and statistical analysis,” but said the errors “did not constitute scientific misconduct.” Our friend Nina Teicholz adds in her Op-Ed piece for the L.A. Times, Sloppy science bears substantial blame for Americans' bad eating habits: Wansink’s research depended on observational studies, which can yield only associations, such as “coffee is associated with cancer.” These are at best suggestions of hypotheses, and they nearly always fall far short of demonstrating cause and effect. To show causation — that coffee causes cancer, for example — a real experiment, or clinical trial, is needed. For nutrition policy, however, we have rarely required that caliber of research. Worse, the associational data in nutrition studies are particularly unreliable because the studies depend upon self-reported answers on dietary questionnaires with such queries as: How many cups of pasta did you consume weekly for the last six months? Or, how much did you enjoy that last slice of pizza? Studies have long shown that people misrepresent what they eat — or they simply can’t remember. Listen in today as we revisit the first two visits to the LLVLC Show to see if there are any clues from the past that might help us shed light on this kind of bad science in the future. COUPON CODE JIMMY FOR $50 OFF COUPON CODE LLVLC FOR 10% OFF YOUR FIRST ORDER NOTICE OF DISCLOSURE: Paid sponsorship THE PERFECT KETO SUPPLEMENT USE COUPON CODE LLVLC FOR 15% OFF NOTICE OF DISCLOSURE: Paid sponsorship WORLD’S 1ST REUSABLE BREATH KETONE ANALYZER NOTICE OF DISCLOSURE: Paid sponsorship COUPON CODE JIMMY FOR 10% OFF ANY ORDER NOTICE OF DISCLOSURE: Paid sponsorship  LINKS MENTIONED IN EPISODE 1432 – SUPPORT OUR SPONSOR: Track your sleep at BioHackingRing.com (COUPON CODE JIMMY FOR $50 OFF) – SUPPORT OUR SPONSOR: Jump start your ketogenic diet with PerfectKeto.com/Jimmy (USE PROMO CODE LLVLC FOR 15% OFF) – SUPPORT OUR SPONSOR: Complete nutrition for nutritional ketosis (COUPON CODE LLVLC FOR 10% OFF YOUR FIRST ORDER) – SUPPORT OUR SPONSOR: Keto friendly enchiladas! (COUPON CODE JIMMY FOR 10% OFF ANY ORDER) – KetoWhiteBoard.info – SUPPORT OUR SPONSOR: WORLD’S 1ST REUSABLE BREATH KETONE ANALYZER. Get the Ketonix ketone breath analyzer 

We discuss expertise. Can we trust 'experts'? What makes an expert? Thanks for listening! Like the show? Consider supporting our work by becoming a Patron , shopping our Amazon Link, or sharing it with someone who might enjoy it. You can leave a comment or ask a question here.

We make hundreds of food choices every single day. With that many choices we have to delegate many aspects related to the food that we eat to our subconscious mind.  Dr. Brian Wansink, who is a researcher at Cornell University has studies the subconscious eating habits of people in an attempt to help people eat less and stay thin without thinking about it.  Today on the podcast, I review some of the strategies that Dr. Wansink shares in his book Mindless Eating and add a few of my own tips as well.  If you have ever had problems losing weight, you have to tune into this episode.   For much more content and learn and to connect with Dr. Chavez on Facebook or Instagram, click on the links below:    Follow Dr. Chavez on Instagram Connect with Dr. Chavez on Facebook Sign up for the True 8 Challenge 

  Little is more important in life than making good choices.  And daily we find ourselves making dozens and dozens of choices.  In fact, a recent study by Cornell University reported that the average person in the United States makes 227 choices daily-- just involving issues related to food (Wansink and Sobal, 2007)!  Some estimates are that we make, through big and small choices, up to 35000 choices daily. Wow! Whatever the number, we make a lot of choices.  And our choices should be good ones.  In this important episode, Podcast Seminary Dean, Dr. Freddy Cardoza, helps you build a decision-making model based on scripture.  He names and explores three categories informed by God's Word, then explains what each is, followed by examples of each, and exactly what believers should do in making decisions in each category. Prepare to learn about: 1) Matters of Conviction 2) Matters of Conscience 3) Matters of Choice   Thanks for listening to Podcast Seminary.  Please share us with others!

How can you become slim by design, without starving? On today’s episode, Dr. Brian Wansink introduces groundbreaking solutions for designing our most common spaces--schools, restaurants, grocery stores, and home kitchens, among others--to make positive changes in how we approach and manage our diets. Get ready to a slimmer you. Listen Now!   Brief Bio: Brian Wansink (Ph.D. Stanford 1990) is the John Dyson Endowed Chair in the Applied Economics and Management Department at Cornell University, where he directs the Cornell Food and Brand Lab. He is the lead author of over 100 academic articles and books on eating behavior, including the best-selling Mindless Eating: Why We Eat More Than We Think (2006) along with Marketing Nutrition (2005), Asking Questions (2004), and Consumer Panels (2002).  Wansink’s award-winning academic research on changing eating behaviors has been published in the world’s top marketing, medical, nutrition and obesity journals. It contributed to the introduction of smaller “100 calorie” packages (to prevent overeating), the use of taller glasses in some bars (to prevent the overpouring of alcohol), and the use of elaborate names and mouth-watering descriptions on some chain restaurant menus (to improve enjoyment of the food). His results have been presented, translated, reported, and featured in television documentaries on every continent but Antarctica.  An Iowa native, he lives with his wife and three daughters in Ithaca, NY, where he’s a mediocre saxophone player in a rock-and-roll band and where he regularly enjoys both French food and french fries.   In this episode, you’ll learn: Why do we eat what we eat (08:09) 5 Reasons most diets fail (10:13) 7 Ways to cut calories without noticing (15:16) The five places that influence your food choice (22:47) Why willpower isn't enough to keep the pounds off (14:35) Wansink’s 10-Point Test: Is your home making you slim by design? (29:07) 6 Simple tips to help you curb snacking (40:27) How to change your environment and skip dieting (38:26)   Resources: Book:   Connect with Brian:   Thanks for Listening! Thanks so much for joining us again this week. Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. If you have any questions (or would like answers to hear previously submitted voicemail questions!), head on over to . Are you tired of following a fitness routine, eating healthier foods, and not be seeing the weight come off the way you hope? Take my  now and find out how to fix that today. Until next time! Ted

Summary: Talking Too Much    Being an extrovert, having the gift of gab, or being able to make small talk with anyone you meet can definitely be used to your advantage, but watch yourself. How can you persuade if you are always talking? It will be very annoying to your audience if they sense that you like hearing yourself talk more than listening to their concerns. Remember, it's about them, not you. Great persuaders listen more than they talk. In fact, great persuaders use their listening and questioning skills to get their audience to persuade themselves.    Often when someone comes to you, she already knows what she wants. She already has something in mind. She just needs to talk through it with someone. Which approach do you think will have better, longer-term results: you persuading your audience, or you helping them persuade themselves? It's much better if your audience feels as if they have made the decision themselves, without perceived external influences. When you do have to talk, be succinct and to the point. A good rule of thumb is not to talk more than 30 percent of the time.    Now, with these general guidelines in place, it is worth pointing out that you must always be prepared to adapt and adjust to the personality type of your audience. For some people, talking 30 percent of the time will still be too much. Discussing only what is relevant to the matter at hand and keeping chit-chat to a minimum is best for these no-nonsense types. Your attempts at being their buddy will likely annoy and maybe even offend them. Some people feel that being overly warm and personable is not appropriate when you have just met someone for the very first time. Polite and professional, yes, but warm and fuzzy, no. The bottom line is, don't get too friendly too fast. Link to article: http://foodpsychology.cornell.edu/discoveries/curse-chinese-buffet

In the very first episode of The Whole Health Life Podcast, we explore how our health is subtly and unknowingly influenced by the world around us. I'll be talking to Professor Brian Wansink, who's research has completely changed the way my family and I approach food. Brian Wansink is a Professor of Marketing and the Director of the Food and Brand Lab at Cornell University. He and his team are dedicated to studying why we eat what we eat and how triggers around us, such as people, packages, dinnerware, product names, labels, lights, smells, and distractions, can unconsciously influence what we put into our mouths.  The great thing about the tips and tricks that Professor Wansink shares in our conversation is that they are not only grounded in rigorous research, he's put them to the test in his own busy life so he knows they work. They're also simple and inexpensive, and can really make a difference.

In this episode of Eating Matters, host Jenna Liut talks with Dr. Brian Wansink, founder and director of Cornell University’s Food & Brand Lab about his 25 year career in food psychology and consumer behavior research. Dr. Wansink unpacks key findings from his previous books, Mindless Eating, and Slim by Design, with a particular focus on his article, “'Don’t Eat So Much:' How Parent Comments Relate to Female Weight Satisfaction” published this past June in Eating & Weight Disorders. Later in the show, Jenna speaks with Megan Mokri, Founder & CEO of Byte Foods, an innovative, healthy vending machine company operating in San Francisco.

Diet and desire: Why you and your partner shouldn't turn your nose up at garlic, and how men get greedy when there's a woman in the room. Also, since it's #AntiBullyingWeek, we also find out why bullying may be a mating tactic. Download the MP3 Rate me! Rate, review, or listen in iTunes or in Stitcher. Read the transcript! Another Slice of Pizza, Darling? Eating Garlic Combats Body Odor! Do Bullies Want Love, Not War? Men eat more pizza when in the company of women. Louise Ma / WNYCThe articles covered in the show: Fialová, J., Roberts, S. C., & Havlíček, J. (in press). Consumption of garlic positively affects hedonic perception of axillary body odour. Appetite. Read summaryKniffin, K. M., Sigirci, O., & Wansink, B. (in press). Eating heavily: Men eat more in the company of women. Evolutionary Psychological Science. Read summaryVolk, A. A., Dane, A. V., Marini, Z. A., & Vaillancourt, T. (in press). Adolescent bullying, dating, and mating: Testing an evolutionary hypothesis. Evolutionary Psychology. Read summary

Welcome to my Sound Bites podcast where we delve into the science, psychology and strategies behind good food and nutrition. Today my guest is Brian Wansink, PhD author of Slim by Design and Mindless Eating and Director of the Cornell University Food & Brand Lab.Did you know we make over 200 food decisions every day? We are ALL mindless eaters. Maybe you're familiar with Dr. Wansink's food lab experiments like the endless soup bowl, or the movie theatre popcorn, or the many other fun research studies he's done to examine why and how we all make food decisions. Willpower doesn't work! It's easier to change your environment than to change your mind! On this episode we discuss: 1. The way our homes, schools, restaurants, workplaces, and grocery stores are set up predictably lead us to pick up cookies rather than apples. But just as they’ve evolved to make us overeat, we can easily redesign them to make us slim. 2.    To slim down via willpower is hard. Slim by Design is easy! Use the resources available and make this a movement! 3.    For every place we purchase or prepare food – homes and schools, restaurants and grocery stores – there are slim by design solutions.Check out the show notes at www.SoundBitesRD.com/blog

Did you know that you make 25-30 food-related decisions by the end of breakfast each day? What?! It’s not just about the type of cereal you choose for breakfast, it’s how much you serve yourself, whether to add milk, how much milk, whether to finish the first bowl, if you go back for seconds, what you do with the extra milk and on…and on…and on…And that’s just in your kitchen! You do this all. day. long. Which, it turns out, is why we end up mindlessly overeating. We don’t realize we’re making hundreds of little micro decisions each day. I’m here to tell you the good news about all of this mindless eating. The same things that make you overeat can help you engineer your environment and your food choices so that you mindlessly eat less. Without going on some crazy diet. Without depriving yourself of the stuff you love. You can eat up to 20% less each day without even realizing it. You just need to implement a few simple, scientifically-proven tools (sounds like an infomercial, right?). Sound good? I thought so too! Which is why I’m super excited to share today’s episode with you. Dr. Brian Wansink is Director of the Cornell University Food and Brand Lab and this is the type of stuff he studies each and every day. He’s written an awesome book that you should absolutely read called Slim by Design. It will literally rock your world. Dr. Wansink can look at your kitchen and predict how much you weigh with a surprising degree of accuracy. Why? Because it turns out that your kitchen and how you have it structured can either make you (and your family) slim by design or heavy by design. In this episode Dr. Wansink shares tools for tricking yourself into eating less, both in this busy holiday season and at home year round. I can’t wait to hear your favorite parts of this episode. And get the book. Seriously. It’s that useful.

My guests today are Gerd Gigerenzer and Brian Wansink. Gigerenzer is currently director of the Center for Adaptive Behavior and Cognition (ABC) at the Max Planck Institute for Human Development and director of the Harding Center for Risk Literacy. Wansink is the John Dyson Professor of Marketing and the Director of the Cornell Food and Brand Lab in the Department of Applied Economics and Management at Cornell University.  The topics are Gigerenzer's book Risk Savvy: How to Make Good Decisions and Wansink's book Slim by Design: Mindless Eating Solutions for Everyday Life. In this episode of Trend Following Radio we discuss: Covel and Gigerenzer discuss the differences between Daniel Kahneman and Gigerenzer's views; heuristics vs. statistics; the notion of medical check-ups, prostate cancer, and the PSA test; taking risks, and instincts vs. expert advice; relative vs. absolute risk; Benjamin Franklin's ledger, heuristics, and romance; intuition, facts, unconscious intelligence, and gut decisions; being risk savvy and ordering in upscale restaurants, why Risk Savvy is an alternative to many other outlooks; the two tools to being risk savvy; the gaze heuristic and athletics; complex problems and simple heuristics. Covel and Wansink discuss weight and obesity; our genes and environment as an effect on our health; “doing what skinny people do” and studying buffets; modeling the behavior of slim people; the advantages of chopsticks; the power of the grocery shopper of the household; triggers and tips to avoid unhealthy behavior that happens in restaurants; correlations between where you sit in a restaurant and eating choices; the three types of people in the context of nutrition; the influence of the environment on our eating habits; being slim by design vs. being slim by willpower; pursuing happiness vs. pursuing a purpose. Jump in! --- I'm MICHAEL COVEL, the host of TREND FOLLOWING RADIO, and I'm proud to have delivered 10+ million podcast listens since 2012. Investments, economics, psychology, politics, decision-making, human behavior, entrepreneurship and trend following are all passionately explored and debated on my show. To start? I'd like to give you a great piece of advice you can use in your life and trading journey… cut your losses! You will find much more about that philosophy here: https://www.trendfollowing.com/trend/ You can watch a free video here: https://www.trendfollowing.com/video/ Can't get enough of this episode? You can choose from my thousand plus episodes here: https://www.trendfollowing.com/podcast My social media platforms: Twitter: @covel Facebook: @trendfollowing LinkedIn: @covel Instagram: @mikecovel Hope you enjoy my never-ending podcast conversation!

Michael Covel interviews both Gerd Gigerenzer and Brian Wansink on today’s podcast. Gigerenzer joins Covel for his second appearance on the podcast. He is currently director of the Center for Adaptive Behavior and Cognition (ABC) at the Max Planck Institute for Human Development and director of the Harding Center for Risk Literacy. Gigerenzer’s new book is Risk Savvy: How to Make Good Decisions. Covel and Gigerenzer discuss the differences between Daniel Kahneman and Gigerenzer’s views; heuristics vs. statistics; the notion of medical check-ups, prostate cancer, and the PSA test; taking risks, and instincts vs. expert advice; relative vs. absolute risk; Benjamin Franklin’s ledger, heuristics, and romance; intuition, facts, unconscious intelligence, and gut decisions; being risk savvy and ordering in upscale restaurants, why Risk Savvy is an alternative to many other outlooks; the two tools to being risk savvy; the gaze heuristic and athletics; complex problems and simple heuristics. Next, Covel speaks with Brian Wansink. Wansink is the John Dyson Professor of Marketing and the Director of the Cornell Food and Brand Lab in the Department of Applied Economics and Management at Cornell University. His newest book is Slim By Design. Covel and Wansink discuss weight and obesity; our genes and environment as an effect on our health; “doing what skinny people do” and studying buffets; modeling the behavior of slim people; the advantages of chopsticks; the power of the grocery shopper of the household; triggers and tips to avoid unhealthy behavior that happens in restaurants; correlations between where you sit in a restaurant and eating choices; the three types of people in the context of nutrition; the influence of the environment on our eating habits; being slim by design vs. being slim by willpower; pursuing happiness vs. pursuing a purpose. Want a free trend following DVD? Go to trendfollowing.com/win.

Here is the first of a series of monthly videos created by the United States Department of Agriculture to help you take small steps that can add up to real changes in your weight and health.