Browsing by Author "Wansink, B."
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Baked beats grilled: a calorie analysis of 18,000 menu items in fast food chain restaurants
Wansink, B.; Mukund, A.; Atakan, Şükriye Sinem (Federation of American Societies for Experimental Biology, 2017)Fast food and chain restaurants often give the menu items descriptive names related to the production processes (e.g., baked, fried, grilled, glazed). Do these descriptions in a food’s name provide a useful indication of ... -
Playing with food: how touch facilitates a child’s intake of unfamiliar foods
Kessler, H.; Wansink, B.; Zampollo, F.; Shimizu, M.; Atakan, Şükriye Sinem (Federation of American Societies for Experimental Biology, 2017)Among the different methods to overcome picky eating and food neophobia (the fear of eating new or unfamiliar foods) in children, few have explored sensory engagement, more specifically haptic stimulation. There is little ...
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