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Working paper
Conducting Useful Observational Research to Improve Behavior
In: Context: The Effects of Environment on Product Design and Evaluation, Forthcoming
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Food Waste Solutions for Homes: Shopping, Storing, Serving – and Marketing
In: Wansink, Brian. (2018). Food Waste Solutions for Homes: Shopping, Storing, Serving - and Marketing. Journal of Food Products Marketing, Forthcoming
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Activism Research: Designing Research that Intends to Transform
In: Transformative Consumer Research for Personal and Collective Well-Being, eds. David Mick, Simone Pettigrew, Connie Pechmann, and Julie Ozanne, New York: Taylor & Francis/Routledge, 67-88, 2011
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Measuring Food Intake in Field Studies
In: "Measuring Food Intake in Field Studies," eds. David B. Allison and Monica L. Baskin, Handbook of Assessment Methods for Eating Behaviors and Weightrelated Problems: Measres, Theories – 2nd edition, Los Angeles, CA: Sage Publishing, 327-345
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Position of the American Dietetic Association: Food and Nutrition Misinformation
In: Journal of the American Dietetic Association, Band (April), Heft 601-607
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Essen ohne Sinn und Verstand: wie die Lebensmittelindustrie uns manipuliert
Brian Wansink, Professor für Marketing und Ernährungswissenschaften der Cornell University, untersucht im Auftrag der amerikanischen Regierung Marketingstrategien der Lebensmittelindustrie und Konsumentenverhalten. Er zeigt, warum wir mehr essen als wir denken: wir tappen unbewusst in psychologische Fallen, die die Lebensmittelindustrie mit Packungsgrößen, Farbe, Beleuchtung, Namen geschickt ausnutzt. Wansink hat in zahlreichen Studien getestet, wie abhängig Essverhalten von äußeren Reizen ist. Erstaunlich und witzig lesen sich seine Ergebnisse: ein kleines breites Glas füllt man öfter nach als ein hohes schmales, isst bei einer größeren Auswahl mehr, beurteilt appetitlich angerichtetes Essen mit fantasievollen Namen als höherwertig im Vergleich zum identischen Menü auf einem Plastiktablett. Wer sein eigenes Verhalten durchschaut, kann der Manipulation der Lebensmittelindustrie trotzen und ohne Diät und Verzicht Gewicht verlieren, so Wansink. Wissenschaftlich fundierte Studie zur Verbraucheraufklärung, neben "Joghurt-Lüge" (BA 3/07) und "Vorsicht Supermarkt" (BA 2/08) sehr lesenswert. (2)
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The Waiter's Weight: Does a Server's BMI Relate to How Much Food Diners Order?
In: Environment and behavior: eb ; publ. in coop. with the Environmental Design Research Association, Band 49, Heft 2, S. 192-214
ISSN: 1552-390X
Does the weight of a server have an influence on how much food diners order in the high-involvement environment of a restaurant? If people are paying for a full meal, this has implications for consumers, restaurants, and public health. To investigate this, 497 interactions between diners and servers were observed in 60 different full-service restaurants. Diners ordered significantly more items when served by heavy wait staff with high body mass indexes (BMI; p < .001) compared with wait staff with low body mass indexes. Specifically, they were four times as likely to order desserts ( p < .01), and they ordered 17.65% more alcoholic drinks ( p < .01). These findings provide valuable evidence in recent lawsuits against weight discrimination, and it suggests to consumers who decide what they will and will not order at a restaurant—such as a salad appetizer, no dessert, and one drink—than to decide when the waiter arrives.
Are There Atheists in Foxholes? Combat Intensity and Religious Behavior
In: Journal of Religion and Health, Forthcoming
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Working paper
One Man's Tall is Another Man's Small: How the Framing of Portion-Size Influences Food Choice
In: Health Economics (2013)
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Does Food Marketing Need to Make Us Fat? A Review and Solutions
In: Chandon, Pierre and Brian Wansink (2012), "Does Food Marketing Need to Make Us Fat? A Review and Solutions," Nutrition Reviews, 70:10 (October), 571-593.
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Toxics, Toyotas, and Terrorism: The Behavioral Economics of Fear and Stigma
In: Risk analysis: an international journal, Band 32, Heft 4, S. 678-694
ISSN: 1539-6924
Economists have traditionally viewed the behavioral response to risk as continuous and proportional. In contrast, psychologists have often contended that people have little control over their response to risk that is dichotomous, nonproportional, visceral, and fear based. In extreme cases, this automatic response results in the stigmatization of a product, technology, or choice, which seemingly cannot be eliminated or reduced. In resolving these contrasting perspectives, we review four recent studies that blend behavioral economics and psychology. Together, they provide evidence for a dual‐process decision model for risk that incorporates both reason and fear. They show consumers' responses to perceived risk as a mix of proportional and dichotomous (safe/unsafe) responses that are relatively more continuous in situations where deliberation is possible, and more dichotomous in emotional or stressful circumstances. These findings reconcile mixed results in past studies, and, more importantly, the dual‐process model allows a clear definition of stigma, and suggests new ways to mitigate stigma and to help manage potentially damaging overreactions to it.
Better School Meals on a Budget: Using Behavioral Economics and Food Psychology to Improve Meal Selection
In: Just, David R. and Brian Wansink (2009), "Better School Meals on a Budget: Using Behavioral Economics and Food Psychology to Improve Meal Selection," Choices, 24:3, 1-6
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