Our checklists help you optimize your life for maximum health and happiness.
Did you know you could consume 100 fewer calories every day without even thinking about it? According to Dr. Brian Wansink and other scientists at Cornell University’s Food and Brand Lab, the setup of your kitchen greatly impacts what and how much you eat. In his book, Mindless Eating: Why We Eat More Than We Think, Wansink showed that simply making small changes in your kitchen can lead you and your family to “mindlessly” or effortlessly eat less food and better food.
This questionnaire will help you determine the impact your current kitchen has on both the quality and quantity of your own food consumption. The answer section will help you see where you can make small, simple changes to facilitate healthy and conscious eating.
Wansink, Brian and Koert van Ittersum (2007), “Portion Size Me: Downsizing Our Consumption Norms,” Journal of the American Dietetic Association, 107:7 (July), 1103-1106.
Chandon, Pierre and Brian Wansink (2002), “When Are Stockpiled Products Consumed Faster? A Convenience–Salience Framework of Postpurchase Consumption Incidence and Quantity,” Journal of Marketing Research, 39 (3), 321-35.
Wansink, Brian (2010), “From Mindless Eating to Mindlessly Eating Better,” Physiology & Behavior, 100, 454-463, and “The Perils of Plate Size: Waist, Waste, and Wallet” (2011), Brian Wansink and Koert van Ittersum, under review at Journal of Experimental Psychology.
Wansink, Brian and Koert van Ittersum (2003), “Bottoms Up! The Influence of Elongation and Pouring on Consumption Volume, Journal of Consumer Research, 30:3 (December), 455-463.
Wansink, Brian, Koert van Ittersum, and James E. Painter (2006), “Ice Cream Illusions: Bowl Size, Spoon Size, and Serving Size,” American Journal of Preventive Medicine, 145:5 (September), 240-243.
Painter, James E., Brian Wansink, and Julie B. Hieggelke (2002), “How Visibility and Convenience Influence Candy Consumption,” Appetite, 38:3 (June), 237-238.
Wansink, Brian and Collin R. Payne (2011), “Serve it Here; Eat it There: Serving Off the Stove Results in Less Food Intake than Serving Off the Table,” FASEB Journal, 2:878.7, forthcoming.
Wansink, Brian (2006). “Mindless Eating: Why We Eat More Than We Think,” Bantam-Dell: New York.
Wansink, Brian, James E. Painter and Yeon-Kyung Lee (2006), “The Office Candy Dish: Proximity’s Influence on Estimated and Actual Candy Consumption,” International Journal of Obesity, 30:5 (May), 871-5.