Knitters like to talk about the many benefits of their hobby- knitting keeps your brain active, you can make adorable hats for the babies in your life and it is cheaper than therapy, even if you go in for the pricey yarn. I'll add one more benefit to the list: knitting can help you eat better. I had a long-standing habit of mindlessly eating my way through mountains of chips and chivda while watching TV. Instead, I now knit my way through scarves and sweaters while watching TV, and have to scramble to fit in my chips and chivda consumption during some other time of the day (Don't worry, I somehow manage to do it. I'm talented like that.)
Anyway, this whole thing about how our food consumption is largely controlled not by our hunger, but by habits and hidden factors in our environment is at the heart of a book I just read: Mindless Eating: Why We Eat More Than We Think by Brian Wansink.
Wansink has a background in communication research and consumer behavior. He designs clever studies to understand food psychology- many of the studies from his lab and from other research groups are described in Mindless Eating. For instance, think of days-old, stale, rancid popcorn. Not appetizing, right? Not something you would eat even if it was given to you free. In a study, people were offered free (but very stale) popcorn when they went to see a movie right after they had eaten lunch. The movie goers ate it anyway. We are so powerfully conditioned by the smell of popcorn, the sound of others eating popcorn and the association of movie theaters with popcorn-eating that we are compelled to eat even stale popcorn that does not taste good, even when we are not hungry.
Another classic experiment is the bottomless soup bowl, where a bowl of tomato soup is rigged under the table and connected to a large pot which keeps refilling the bowl even as the diner eats from it. We expect that after we've had a bowlful of so of soup, we'll stop eating because we simply won't be hungry any more. Not so. People kept eating as the level of soup in the bowl stayed the same. Our eyes decide how much we eat (I can see that the bowl is empty, so I've obviously eaten enough soup) and not our stomach.
Our expectations of how a food should taste affects the way we feel it tastes. A group of people were told they were tasting strawberry yogurt. Then the lights were turned off and they were give chocolate yogurt to taste. Over half rated it as having a "good strawberry taste". They couldn't see the yogurt, but were expecting strawberry yogurt so that's what they tasted.
This book came out a decade ago. Food psychology findings are of great human interest and they regularly make their way to mainstream media, so I can't say that there was anything in this book that was absolutely novel for me. But Wansink has a friendly, chatty and slightly goofy style which was fun to read. He points out the pitfalls that cause people to eat more than they intend to, and offers suggestions for tweaking our lives to make it easier to eat the way we want to eat.
I love food, enjoy food and am deeply grateful for having food. Under no circumstances do I want to trick my body into starving itself. But if I can set up my environment and build small habits to avoid consuming food that I don't particularly want or need, that would certainly be helpful. And that's where this books gives a few pointers.
Whatever fills the plate/bowl looks like the proper serving size to us. It is well documented that the size of dinnerware has grown over the decades, to the point where we're mindlessly overeating simply when we serve ourselves food for a meal. I remember buying a set of dinnerware from Crate and Barrel some years ago, and the bowls were so huge that I use them as serving bowls and not to eat from! This is a very easy problem to fix. Buy smaller bowls and plates and you'll eat more reasonable portions.
For a while now, I've been serving dessert in stainless steel vatis/katoris (small bowls) that I bought in India. They are perfect for a satisfying sweet finish to the meal, in a dainty portion. I try to be a good host and don't want to trick anyone into eating less. Anyone who wants seconds is welcome to take them but people rarely do. As the book says, the best part of dessert is the first two bites.
There is plenty of other advice in this book that's sensible enough: See how much you're eating- don't eat straight from the package. Aim to eat until you are no longer hungry; not until you're full (there's a big difference between those two). If you don't want to eat something, put it out of sight and inconvenient to reach (no candy dishes on the desk if you're trying to avoid sweets). If you want to eat more of something, make it convenient (cut up veggie sticks front and center in the fridge for snacking).
There's a lot of stuff in this book that's just good fun. Things that seem pretty obvious when you think about it, but are backed by studies and statistics. There's a whole chapter on how food with an alluring name tastes better to us. Traditional Cajun Beans and Rice is more appealing than Beans and Rice. Belgian black forest double chocolate cake sounds dreamier than plain old chocolate cake. Think about this next time you're cooking for company, or naming a recipe on your food blog!
Wansink talks about the Nutritional Gatekeeper of the family, the person who does most of the food shopping and cooking. They are a powerful influence on how each member of the family eats. He does very interesting studies on what he calls "the curse of the warehouse club" which shows that buying supersized containers leads people to over-consume. The bigger the shampoo bottle, the more you pour out, and so on.
There was one or two things in the book that I found jarring, such as when Wansink talks about ideal body weight for women based on a rule of thumb used by modeling and acting coaches. Um, no. That kind of obsession with thinness is unhelpful; healthy people come in all sizes and being thin does not equate being fit.
But this quibble aside, I found Mindless Eating to be a quick, helpful and enjoyable read. If you can better understand where you're over-eating, you can do something to fix it. Next time I'm parked next to the chips and dip at a party, I sure hope the book cover will flash in front of my eyes.
Anyway, this whole thing about how our food consumption is largely controlled not by our hunger, but by habits and hidden factors in our environment is at the heart of a book I just read: Mindless Eating: Why We Eat More Than We Think by Brian Wansink.
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| Image: Goodreads |
Another classic experiment is the bottomless soup bowl, where a bowl of tomato soup is rigged under the table and connected to a large pot which keeps refilling the bowl even as the diner eats from it. We expect that after we've had a bowlful of so of soup, we'll stop eating because we simply won't be hungry any more. Not so. People kept eating as the level of soup in the bowl stayed the same. Our eyes decide how much we eat (I can see that the bowl is empty, so I've obviously eaten enough soup) and not our stomach.
Our expectations of how a food should taste affects the way we feel it tastes. A group of people were told they were tasting strawberry yogurt. Then the lights were turned off and they were give chocolate yogurt to taste. Over half rated it as having a "good strawberry taste". They couldn't see the yogurt, but were expecting strawberry yogurt so that's what they tasted.
I love food, enjoy food and am deeply grateful for having food. Under no circumstances do I want to trick my body into starving itself. But if I can set up my environment and build small habits to avoid consuming food that I don't particularly want or need, that would certainly be helpful. And that's where this books gives a few pointers.
Whatever fills the plate/bowl looks like the proper serving size to us. It is well documented that the size of dinnerware has grown over the decades, to the point where we're mindlessly overeating simply when we serve ourselves food for a meal. I remember buying a set of dinnerware from Crate and Barrel some years ago, and the bowls were so huge that I use them as serving bowls and not to eat from! This is a very easy problem to fix. Buy smaller bowls and plates and you'll eat more reasonable portions.
For a while now, I've been serving dessert in stainless steel vatis/katoris (small bowls) that I bought in India. They are perfect for a satisfying sweet finish to the meal, in a dainty portion. I try to be a good host and don't want to trick anyone into eating less. Anyone who wants seconds is welcome to take them but people rarely do. As the book says, the best part of dessert is the first two bites.
There is plenty of other advice in this book that's sensible enough: See how much you're eating- don't eat straight from the package. Aim to eat until you are no longer hungry; not until you're full (there's a big difference between those two). If you don't want to eat something, put it out of sight and inconvenient to reach (no candy dishes on the desk if you're trying to avoid sweets). If you want to eat more of something, make it convenient (cut up veggie sticks front and center in the fridge for snacking).
There's a lot of stuff in this book that's just good fun. Things that seem pretty obvious when you think about it, but are backed by studies and statistics. There's a whole chapter on how food with an alluring name tastes better to us. Traditional Cajun Beans and Rice is more appealing than Beans and Rice. Belgian black forest double chocolate cake sounds dreamier than plain old chocolate cake. Think about this next time you're cooking for company, or naming a recipe on your food blog!
Wansink talks about the Nutritional Gatekeeper of the family, the person who does most of the food shopping and cooking. They are a powerful influence on how each member of the family eats. He does very interesting studies on what he calls "the curse of the warehouse club" which shows that buying supersized containers leads people to over-consume. The bigger the shampoo bottle, the more you pour out, and so on.
There was one or two things in the book that I found jarring, such as when Wansink talks about ideal body weight for women based on a rule of thumb used by modeling and acting coaches. Um, no. That kind of obsession with thinness is unhelpful; healthy people come in all sizes and being thin does not equate being fit.
But this quibble aside, I found Mindless Eating to be a quick, helpful and enjoyable read. If you can better understand where you're over-eating, you can do something to fix it. Next time I'm parked next to the chips and dip at a party, I sure hope the book cover will flash in front of my eyes.
