Brian Wansink
Dados Biográficos
| ID | 74728 |
|---|---|
| NOME | Brian Wansink |
| PRENOMES | Brian |
| SOBRENOME | Wansink |
| ASSINATURA | WANSINK B |
| AFILIAÇÕES | Cornell University |
| ORCID | 0000-0003-0116-0017 |
| VERIFICADO | Sim |
| TOTAL DE OBRAS | 58 |
| TOTAL DE CITAÇÕES | 401 |
| TOTAL COMO AUTOR | 58 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 1994 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2017 |
| ÍNDICE H | 9 |
Depicted serving size
Biases in depicted serving size depicted on cereal packaging are prevalent in the marketplace. Such biases may lead to overserving, which may consequently lead to overeating. Companies should depict the recommended serving sizes, or otherwise indicate that the depicted portion represents an exaggerated serving size
The audience eats more if a movie character keeps eating
Blinded with science
The appearance of being scientific can increase persuasiveness. Even trivial cues can create such an appearance of a scientific basis. In our studies, including simple elements, such as graphs (Studies 1–2) or a chemical formula (Study 3), increased belief in a medication’s efficacy. This appears to be due to the association of such elements with science, rather than increased comprehensibility, use of visuals, or recall. Belief in science modera…
Food Art Does Not Reflect Reality
Can the frequency with which a food is depicted in paintings give historical insight into family meals over the years and across countries? To initially explore this question, 750 food-related paintings were screened down to 140 paintings from Western Europe and the United States depicting small, family meals. Quantitative content analyses showed the most frequently eaten foods (such as chicken, eggs, and squash) were least frequently depicted in…
Substituting sugar confectionery with fruit and healthy snacks at checkout – a win-win strategy for consumers and food stores? a study on consumer attitudes and sales effects of a healthy supermarket …
The present study finds that the healthy checkout intervention was positively evaluated by consumers and provided a 'responsible' branding opportunity for supermarkets, thus representing a win-win strategy for store managers and consumers in the short term. However, the intervention was too modest to draw conclusions on long-term sales and health implications of this initiative. More research is needed to assess whether retailer-researcher collab…
Which Design Components of Nutrition Infographics Make Them Memorable and Compelling
Action-oriented titles make infographics memorable and compelling. Regardless of how involved a person is in processing an infographic, cartoon, or illustration, time spent on perfecting an action-oriented title will be time better spent than on making the infographic colorful, humorous, or detailed. Whereas content and detail of the infographic are important, effectiveness might be improved by the command given in its title or subtitle
Frosting on the cake
Objective Food packaging often pictures supplementary extras, such as toppings or frosting, that are not listed on the nutritional labelling. The present study aimed to assess if these extras might exaggerate how many calories† are pictured and if they lead consumers to overserve. Design Four studies were conducted in the context of fifty-one different cake mixes. For these cake mixes, Study 1 compared the calories stated on the nutrition label w…
The sound of cooperation
Music as an environmental aspect of professional workplaces has been closely studied with respect to consumer behavior while sparse attention has been given to its relevance for employee behavior. In this article, we focus on the influence of music upon cooperative behavior within decision-making groups. Based on results from two extended 20-round public goods experiments, we find that happy music significantly and positively influences cooperati…
Crowdsourcing childhood predictors of adult obesity
Environmental influences on small eating behavior change to promote weight loss among Black and Hispanic populations
Fifty years of fat
It may be possible to estimate a nation's future obesity prevalence (e.g., three years from now) based on how frequently national media mention sweet snacks (positively related) and vegetables or fruits (negatively related) today. This may provide public health officials and epidemiologists with new tools to more quickly assess the effectiveness of current obesity interventions based on what is mentioned in the media today
The impact of a supermarket nutrition rating system on purchases of nutritious and less nutritious foods
Objective The current study examines the impact of a nutrition rating system on consumers’ food purchases in supermarkets. Design Aggregate sales data for 102 categories of food (over 60 000 brands) on a weekly basis for 2005–2007 from a supermarket chain of over 150 stores are analysed. Change in weekly sales of nutritious and less nutritious foods, after the introduction of a nutrition rating system on store shelves, is calculated, controlling …
Authors’ response
Regarding the paper 'The impact of a supermarket nutrition rating system on purchases of nutritious and less nutritious foods' by Cawley et al
Impact of a Smarter Lunchroom intervention on food selection and consumption among adolescents and young adults with intellectual and developmental disabilities in a residential school setting
Objective To assess whether a Smarter Lunchroom intervention based on behavioural economics and adapted for students with intellectual and developmental disabilities would increase the selection and consumption of fruits, vegetables and whole grains, and reduce the selection and consumption of refined grains. Design The 3-month intervention took place at a residential school between March and June 2012. The evaluation employed a quasi-experimenta…
Trayless cafeterias lead diners to take less salad and relatively more dessert
Objective Many colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice? Design A field study was conducted in a university cafeteria ( n 417) on two evenings with identical menus, one with tray service and one without. Setting A dining hall of a large north-eastern university, USA. Subjects Undergraduate students. Results Trayless dining decreased the percentage of diners (…
Viewers vs. Doers. The relationship between watching food television and BMI
Mindless drinking
Big drinkers
Sports at Work
Do former high school athletes make better employees than nonathletes? Two studies examine how participation in competitive youth sports appears to be relevant for early-career job prospects as well as late-in-life outcomes. In the short run, Study 1 shows that people expect former student-athletes to display significantly more leadership, self-confidence, and self-respect than those who were active outside of sports—such as being in the band or …
Chefs move to schools. A pilot examination of how chef-created dishes can increase school lunch participation and fruit and vegetable intake
In good company. The effect of an eating companion's appearance on food intake
Are There Atheists in Foxholes? Combat Intensity and Religious Behavior
Fit in 50 years
Encouraging systematic or frequent physical activity at a young age - whether through school sports or club opportunities - might be the best investment in long-term activeness. This is relevant at a time when funding for many sports programs is being eliminated and play time is being replaced with screen time
How vegetables make the meal
Objective Although most parents know that vegetables are healthful, vegetables are served at only 23 % of American dinners. If added nutrition is not a sufficient motivation, might a parent be more inspired to serve vegetables if doing so improved either the taste of the entrée or how loving and thoughtful the server would be perceived? The present paper details two studies which investigated whether serving vegetables changes the perception of t…
College cafeteria snack food purchases become less healthy with each passing week of the semester
Objective Snacks, stress and parties all contribute to the weight gain – the elusive ‘Freshman 15’ – that some college-goers unfortunately experience. The present study examines how à la carte snack choice changes on a university campus during each progressing week of the academic calendar. Design How à la carte snack choices change on a university campus with each progressing week of the academic calendar was examined. Setting The data were coll…
Is Meat Male? A Quantitative Multimethod Framework to Establish Metaphoric Relationships
Metaphors are increasingly recognized as influencing cognition and consumption. While these linkages typically have been qualitatively generated, this article presents a framework of convergent quantitative methodologies that can further document the validity of a metaphor. To illustrate this multimethod framework, the authors explore whether there is a metaphoric link between meat and maleness in Western cultures. The authors address this in six…
The Biasing Health Halos of Fast-Food Restaurant Health Claims
Why is America a land of low-calorie food claims yet high-calorie food intake? Four studies show that people are more likely to underestimate the caloric content of main dishes and to choose higher-calorie side dishes, drinks, or desserts when fast-food restaurants claim to be healthy (e.g., Subway) compared to when they do not (e.g., McDonald's). We also find that the effect of these health halos can be eliminated by simply asking people to cons…
The Influence of Assortment Structure on Perceived Variety and Consumption Quantities
Increasing the actual variety of an assortment has been shown previously to increase the quantity consumed. We show, however, that consumption quantities are also influenced by the perceived variety of an assortment. In combination, six lab and field studies show that the structure of an assortment (e.g., organization and symmetry or entropy) moderates the effect of actual variety on perceived variety. We further show that it is perceived variety…
Front-label health claims
Bottoms Up! The Influence of Elongation on Pouring and Consumption Volume
Although the effects of shapes on area perceptions have been widely investigated, we replicate, extend, and generalize one of the few studies to relate the effects of shapes to consumption volumes (Raghubir and Krishna 1999). While Raghubir and Krishna demonstrate the effect of the elongation of prepoured drinks on consumption volume, we have people pour their own drinks in a series of controlled field experiments. Two experiments in cafeterias s…
How visibility and convenience influence candy consumption
Plate Size and Color Suggestibility
Despite the challenged contention that consumers serve more onto larger dinnerware, it remains unclear what would cause this and who might be most at risk. The results of five studies suggest that the neglected Delboeuf illusion may explain how the size of dinnerware creates two opposing biases that lead people to overserve on larger plates and bowls and underserve on smaller ones. A countercyclical sinus-shaped relationship is shown to exist bet…
Is this a meal or snack?” Situational cues that drive perceptions
Just thinking about exercise makes me serve more food. Physical activity and calorie compensation
Dining in the dark. The importance of visual cues for food consumption and satiety
Supplementing Menu Labeling With Calorie Recommendations to Test for Facilitation Effects
Objectives. We examined the effect on food purchases of adding recommended calorie intake per day or per meal to the mandated calorie information posted on chain restaurant menus. Methods. Before and after New York City implemented calorie posting on chain restaurant menus in 2008, we provided daily, per-meal, or no calorie recommendations to randomized subsets of adult lunchtime customers (n = 1121) entering 2 McDonald’s restaurants, in Manhatta…
The audience eats more if a movie character keeps eating
In good company. The effect of an eating companion's appearance on food intake
Retracted
The Marketing Battle Over Genetically Modified Foods
Although proponents assume that good science sells and that the biotechnology issue will soon become a nonissue, opponents of biotechnology assume that consumers want to be informed and that the risks of the unknown are more important than benefits. Using current models of consumer behavior, this article examines eight incorrect assumptions about consumers. Understanding the processing style of consumers and how it influences their attitudes sugg…
Antecedents and Mediators of Eating Bouts
Understanding eating bouts is of both theoretical and practical importance. Two questions are examined here: (a) What stimulates eating bouts? and (b) What influences how much food will be consumed during such a bout? The results from a survey of 178 adults suggest that eating episodes in which a person consumes three times the amount of a particular food than he or she would typically consume are viewed as constituting an eating bout. These eati…
The sound of cooperation
Music as an environmental aspect of professional workplaces has been closely studied with respect to consumer behavior while sparse attention has been given to its relevance for employee behavior. In this article, we focus on the influence of music upon cooperative behavior within decision-making groups. Based on results from two extended 20-round public goods experiments, we find that happy music significantly and positively influences cooperati…
Viewers vs. Doers. The relationship between watching food television and BMI
Watching food-related television increases caloric intake in restrained eaters
Environmental influences on small eating behavior change to promote weight loss among Black and Hispanic populations
Death row nutrition. Curious conclusions of last meals
Looks Good Enough to Eat
Food is central to cross-cultural studies of behavior, thought, and symbolism. The way it is presented to people, however, can have a dramatic influence on how palatable it is perceived and what is eaten. Because of this, issues of food plating and presentation are of applied interest to anyone who wishes to influence the perceptions and consumption of prepared food. This includes chefs, marketers, and parents. This study examines two questions: …
Retracted
Stopping decisions of Travelers
Retracted
Early adopters of unfamiliar, but nutritious foods can do so because of a combination of taste-motivations and health-motivations. Yet because taste can provide an enduring motivation for dietary change, profiling the taste-motivated segment of a particular food might prove useful in identifying and stimulating adoption among similar predisposed segments. This manuscript describes a basic qualitative and quantitative procedure--in the context of …
Antecedents and Mediators of Eating Bouts
Understanding eating bouts is of both theoretical and practical importance. Two questions are examined here: (a) What stimulates eating bouts? and (b) What influences how much food will be consumed during such a bout? The results from a survey of 178 adults suggest that eating episodes in which a person consumes three times the amount of a particular food than he or she would typically consume are viewed as constituting an eating bout. These eati…
A Benefit Congruency Framework of Sales Promotion Effectiveness
Are monetary savings the only explanation for consumer response to a sales promotion? If not, how do the different consumer benefits of a sales promotion influence its effectiveness? To address the first question, this research builds a framework of the multiple consumer benefits of a sales promotion. Through a series of measurement studies, the authors find that monetary and nonmonetary promotions provide consumers with different levels of three…
The Marketing Battle Over Genetically Modified Foods
Although proponents assume that good science sells and that the biotechnology issue will soon become a nonissue, opponents of biotechnology assume that consumers want to be informed and that the risks of the unknown are more important than benefits. Using current models of consumer behavior, this article examines eight incorrect assumptions about consumers. Understanding the processing style of consumers and how it influences their attitudes sugg…
How visibility and convenience influence candy consumption
Exploring comfort food preferences across age and gender1
Retracted
Early adopters of unfamiliar, but nutritious foods can do so because of a combination of taste-motivations and health-motivations. Yet because taste can provide an enduring motivation for dietary change, profiling the taste-motivated segment of a particular food might prove useful in identifying and stimulating adoption among similar predisposed segments. This manuscript describes a basic qualitative and quantitative procedure--in the context of …
Bottoms Up! The Influence of Elongation on Pouring and Consumption Volume
Although the effects of shapes on area perceptions have been widely investigated, we replicate, extend, and generalize one of the few studies to relate the effects of shapes to consumption volumes (Raghubir and Krishna 1999). While Raghubir and Krishna demonstrate the effect of the elongation of prepoured drinks on consumption volume, we have people pour their own drinks in a series of controlled field experiments. Two experiments in cafeterias s…
Environmental Factors That Increase the Food Intake and Consumption Volume of Unknowing Consumers
Package size, plate shape, lighting, socializing, and variety are only a few of the environmental factors that can influence the consumption volume of food far more than most people realize. Although such environmental factors appear unrelated, they generally influence consumption volume by inhibiting consumption monitoring and by suggesting alternative consumption norms. For researchers, this review suggests that redirecting the focus of investi…
Asking Questions
"Since it was first published more than twenty-five years ago, Asking Questions has become a classic guide for designing questionnaires - the 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…
Front-label health claims
Stopping decisions of Travelers
The Influence of Assortment Structure on Perceived Variety and Consumption Quantities
Increasing the actual variety of an assortment has been shown previously to increase the quantity consumed. We show, however, that consumption quantities are also influenced by the perceived variety of an assortment. In combination, six lab and field studies show that the structure of an assortment (e.g., organization and symmetry or entropy) moderates the effect of actual variety on perceived variety. We further show that it is perceived variety…
Bottomless Bowls
Objective: 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. Research Methods and Procedures: Fifty‐four participants (BMI, 17.3 to 36.0 kg/m 2 ; 18 to 46 years of age) were recruited to participate in a study involving soup. The experiment was a between‐subject design with two visibility levels: 1) an accurate visual …
Can “Low-Fat” Nutrition Labels Lead to Obesity?
In this era of increasing obesity and increasing threats of legislation and regulation of food marketing practices, regulatory agencies have pointedly asked how “low-fat” nutrition claims may influence food consumption. The authors develop and test a framework that contends that low-fat nutrition labels increase food intake by (1) increasing perceptions of the appropriate serving size and (2) decreasing consumption guilt. Three studies show that …
Retracted
The Influence of Incidental Affect on Consumers’ Food Intake
Although incidental affect has been shown to influence both attitude and purchase behavior, it has not been extended to actual consumption. This research investigates whether specific affective states influence food consumption and whether this influence is moderated by factors such as information and the nature of the product (hedonic versus less hedonic). The authors show that an integrative mood management and mood evaluation framework account…
Mindless Eating
How aware are people of food-related decisions they make and how the environment influences these decisions? Study 1 shows that 139 people underestimated the number of food-related decisions they made—by an average of more than 221 decisions. Study 2 examined 192 people who overserved and overate 31% more food as a result of having been given an exaggerated environmental cue (such as a large bowl). Of those studied, 21% denied having eaten more, …
The Biasing Health Halos of Fast-Food Restaurant Health Claims
Why is America a land of low-calorie food claims yet high-calorie food intake? Four studies show that people are more likely to underestimate the caloric content of main dishes and to choose higher-calorie side dishes, drinks, or desserts when fast-food restaurants claim to be healthy (e.g., Subway) compared to when they do not (e.g., McDonald's). We also find that the effect of these health halos can be eliminated by simply asking people to cons…
Retracted
Dining in the dark. The importance of visual cues for food consumption and satiety
Is this a meal or snack?” Situational cues that drive perceptions
The Flat-Rate Pricing Paradox
Are price and consumption independent in flat-rate price service contexts? A field experiment at an all-you-can-eat pizza restaurant shows that a 50% discount on the price of the meal led customers to consume 27.9% less pizza (2.95 versus 4.09 pieces). A second analysis indicated that individual taste ratings of this pizza tended to be inversely related to how much is consumed. One possible interpretation of these two findings is that individuals…
Just thinking about exercise makes me serve more food. Physical activity and calorie compensation
Watching food-related television increases caloric intake in restrained eaters
Does food marketing need to make us fat? A review and solutions
Food marketing is often singled out as the leading cause of the obesity epidemic. The present review examines current food marketing practices to determine how exactly they may be influencing food intake, and how food marketers could meet their business objectives while helping people eat healthier. Particular attention is paid to the insights provided by recently published studies in the areas of marketing and consumer research, and those insigh…
Psychology (42 obras) · Medicine (35 obras) · Business (26 obras) · Social Psychology (23 obras) · Advertising (21 obras) · Food Science (21 obras) · Consumer Attitudes and Food Labeling (18 obras) · Economics (18 obras) · Obesity, Physical Activity, Diet (17 obras) · Environmental health (16 obras)