Never been about 15% in my life
It is a gimmick to get money.
Wrong. Do you even know who Brian Wansink is?
Brian Wansink
Brian Wansink, Ph.D.
Born June 28, 1960
Sioux City, Iowa
Fields Consumer behavior, nutritional science, marketing
Institutions USDA's Center for Nutrition Policy and Promotion, Food and Brand Lab, Cornell University
Known for Food behavior and psychology
Notable awards ABC World News Person of the Week, (January 4) 2008; Ig Nobel Prize, 2007
Brian Wansink (born 1960, Sioux City, Iowa) is an American professor in the fields of consumer behavior and nutritional science and is currently serving as the Executive Director of the USDA's Center for Nutrition Policy and Promotion (CNPP), which is charged with the 2010 Dietary Guidelines and with promoting the Food Guide Pyramid (MyPyramid).Wansink[1] 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 micro environments (supermarkets, packaging, homes, pantries, and tablescapes) influence what and how much people eat and how much they enjoy it. 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 Marketing Nutrition (2005) and the best-selling book Mindless Eating: Why We Eat More Than We Think (Bantam Dell 2006). He is a 2007 recipient of the humorous Ig Nobel Prize and was named ABC World News Person of the Week[2] on January 4, 2008.Having been referred to as the "Sherlock Holmes of Food"[1] and the "Wizard of Why"[2] 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 how much one eats and how much one enjoys a food are unknowingly biased by the environment -- the way a food is labeled, presented, stored, or served. Part of eating less and eating better, he argues, is as easy as making small adjustments to our homes and to the daily "mindless" patterns of our lives.
The studies from the lab have been credited with the development of the 100 calorie packs as well as discovering and quantifying a wide range of basic, every day insights:
A person will eat an average of 92% of any food they serve themselves.[3]
The average person makes an excess of 250 decisions about food each day.[4]
The Nutritional Gatekeeper of a home influences an estimated 72% of all of the food their family eats.[5]
Because of visual illusions, people (even Philly bartenders) pour 28% more into a short wide glasses than tall ones.[6]
50% of the snack food bought in bulk (such as at a warehouse club store) is eaten within six days of purchase. [7]
Contents 1 Biography
BiographyWansink was born in Sioux City, Iowa of Dutch heritage, to John, a bakery production worker, and to Naomi, a legal secretary. He received his Ph.D. in Consumer behaviour in 1990 from Stanford University, following a B.S. from Wayne State College in 1982 and an M.A. from Drake University in 1984.
He was a Business Administration Professor at the Tuck School of Business at Dartmouth College (1990-1994), a Marketing Professor at the Wharton School at the University of Pennsylvania (1995-1997), and a Marketing, Nutritional Science, Advertising, and Agricultural Economics Professor at the University of Illinois at Urbana-Champaign (1997-2005) before moving to Cornell University (2005 to date). Wansink has also been a Visiting Professor at the Vrije Universiteit (Amsterdam) and Insead (Fountainbleau, France), and he was a Visiting Research Scientist at the U.S. Army Soldier Systems Center (Natick, MA) where he helped design ways to improve the acceptability and consumption of MREs (Meal, Ready-to-Eat) for the United States Army.
Wansink's USDA founded the Food and Brand Lab[4] in 1997 at the University of Illinois and the Consumer Education Foundation in 1999. In 2005 he moved both to Cornell University in Ithaca, New York. Since 2006, Wansink has written a monthly column on food behavior for MSNBC entitled Chew on This.[5] In July 2007, Wansink joined Prevention.com as one of their two nutrition columnists, writing the column Food Think with Wansink.[6]
On November 19, 2007, Wansink was granted a leave of absence from Cornell to accept the appointment as the fourth Executive Director of the USDA's Center for Nutrition Policy and Promotion. He serves with the Under Secretary for Food, Nutrition, and Consumer Services, Nancy Montanez Johner. WorksA consumer psychologist, Wansink[7] is best known for his work on food psychology and eating behavior. He focuses on how the environment leads or even tricks people into buying and eating food in ways they are unaware. While some of these insights are directed toward responsible food manufacturers and marketers,[8] the majority are focused specifically at consumers and at the medical/nutrition community. Using a combination of lab studies and field studies, his research has used movie popcorn, refillable soup bowls, bartender glasses, candy dishes, Chinese buffets, and ice cream socials to show how various environment cues influence the food intake of unknowing consumers.[9] Although such environmental factors appear unrelated, Wansink has shown that they generally influence intake by inhibiting consumption monitoring and by suggesting alternative consumption norms.[10]
In contrast to focusing on the macro-food environment as being the cause of the American obesity problem, Wansink's work focuses on the intermediate micro-environment that he contends people can control -- their home and their daily habits. In counterpoint to social criticism of the obesigenic nature of our "foodscape," recent work has focused on the more promising changes that can be made in what Wansink refers to as the obesigenic nature of our "kitchenscapes" and "tablescapes."[11]
In examining the wider range of what is referred to as "mindless eating," Wansink has made contributions to three principal areas of food-related consumption: 1) consumption norms, 2) taste evaluation, and 3) food selection.
Consumption NormsConsumption norms are influenced by the wide range of factors that can bias an unknowing person to eat or drink more than they otherwise would. For instance, the size of a serving bowl, a plate, or a package has repeatedly been shown to bias how much a person serves himself and eats by an average of 20-30%.[12] In addition, the perceived variety (color of candies) in an assortment and the proximity of candy on one’s desk has been shown to double how much a person eats over the course of a day.[13] Because people are estimated to make over 200 food-related decisions a day that they are unaware of making, the seemingly inconsequential impact of lighting, plate size, glass shape, music, companion, table arrangement, and dining companion can have a sizable impact on daily food intake.[14] Over the course of year, even a 200 calorie daily change in how much one eats would translate into a 20 pound loss in weight or a 20 pound gain in weight.
Taste EvaluationThe extent to which people enjoy food can be influenced by subtle environmental cues. The names of a food can create either positive or negative predispositions that can unfairly bias a person's perceived taste of a food. Wansink shows this is one reason why advertising or promoting a food as "healthy" unfairly biases people against the taste of a food.[15] Yet using names and visual cues to guide a person's expectations can also enhance their perceived taste of a food. In one study, simply labeling a food as being a Succulent Italian Seafood Filet lead restaurant goers to much more favorably rate the taste than when it was simply labeled Seafood Filet.[16] Similarly, the elegance of dishes and the garnishes on plates has been shown to influence a person’s taste ratings of a food.[17]
Food SelectionThe food a person eats at a given time is related to sensory issues, but it is also related to how appropriate they perceive this food for that situation. People are more likely to adopt a food into a new situation (say, eating soup for breakfast) if they focus on the benefits of the food instead of on how it differs from prototypical breakfast foods.[18] [19] Food selection has also been linked to favorable
The Bottomless Bowl Principlepast memories of food. This has been suggested as to why men tend to claim their favorite comfort foods are meal-related foods, such as steak, pasta, and soup, while women prefer the more convenient foods, such as ice cream, chocolate, and cookies. For men, meal-related comfort foods evoke feelings of nurturing and attention. Yet for women they evoke memories of preparation and clean-up.[20]
Miscellaneous Ig Noble Prize RecipientBrian Wansink is a 2007 recipient of the Ig Nobel Prize in Nutrition. The Ig Noble prizes are a parody of the Nobel Prize and are awarded for achievements (or sometimes veiled criticisms thereof) that "first make people laugh, and then make them think." Wansink's award was issued for investigating people's appetite for mindless eating by secretly feeding them a self-refilling bowl of soup. It has come to be known as the Bottomless Bowl Principle.[8]
