Mindless Eating: Why We Eat More Than We Think

Front Cover
Random House Publishing Group, Dec 19, 2006 - Health & Fitness - 276 pages
994 Reviews
This book will literally change the way you think about your next meal. Food psychologist Brian Wansink revolutionizes our awareness of how much, what, and why we’re eating—often without realizing it. His findings will astound you.
 
• Can the size of your plate really influence your appetite?
• Why do you eat more when you dine with friends?
• What “hidden persuaders” are used by restaurants and supermarkets to get us to overeat?
• How does music or the color of the room influence how much—and how fast—we eat?
• How can we “mindlessly” lose—instead of gain—up to twenty pounds in the coming year?
 
Starting today, you can make more mindful, enjoyable, and healthy choices at the dinner table, in the supermarket, at the office—wherever you satisfy your appetite.

What people are saying - Write a review

User ratings

5 stars
270
4 stars
429
3 stars
246
2 stars
49
1 star
0

Had some great tips/advice for everyone. - Goodreads
Annoying, tries to be funny writing style. - Goodreads
Readable. Research based. - Goodreads
Fantastic insight into why we eat the way we eat. - Goodreads
Fascinating research. - Goodreads
Interesting insights into why people overeat. - Goodreads

Review: Mindless Eating: Why We Eat More Than We Think

User Review  - Jennifer Nicole - Goodreads

Hands down, one of the best lifestyle books I've read. Simple, practical and achievable. The author didn't just regurgitate someone else's thoughts to prove his point, he included a lot of his own ... Read full review

Review: Mindless Eating: Why We Eat More Than We Think

User Review  - Adam - Goodreads

This book is more about the psychology of why we eat the way we do than how we should eat or how to diet. Of course there are some suggestions along the way of how you can change your habits to diet ... Read full review

All 12 reviews »

About the author (2006)

Brian Wansink, Ph.D., is an Iowa native and earned his doctorate at Stanford University. He is the John S. Dyson Professor of Marketing and of Nutritional Science at Cornell University, where he is Director of the Cornell Food and Brand Lab. The author of three profesional books on food and consumer behavior, he lives with his family in Ithaca, New York, where he enjoys both French food and French fries each week.


From the Hardcover edition.

Bibliographic information