Brian Wansink Volgorde van de boeken (chronologisch)

Earth, 2212: The novel, third in the Against The Machine trilogy, yet free standing on its own, tells of a dystopian society in the midst of catastrophic climate change. Billions have died. The minority of people remaining inhabit the MEGs, former cities transformed by technology into huge protective domes; outside is the MASS living by subsistence. All seems well for those in the CORPORATE. It is not. With worsening climate, the MASS increasingly restive and their AI Silicons becoming sentient, those at the top have concocted a final solution: to leave Earth for Alpha Centauri, destroying the planet in their wake. Four protagonists, each from separate segments of this world, come together to attempt to prevent the plan. By the end they have managed to alter the human/machine interface, so changing human evolution.

In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces—schools, restaurants, grocery stores, and home kitchens, among others—in order to make positive changes in how we approach and manage our diets. Anyone familiar with Wansink’s Mindless Eating knows this is not a typical diet book. Wansink shares his scientific approach to eating, providing insight and information, so we can all make better choices when it comes to food. The pioneer of the Small Plate Movement, Brian Wansink presents compelling research conducted at the Food and Brand Lab at Cornell University by way of cartoons, drawings, charts, graphs, floor plans, and more. Slim by Design offers innovative ways to make healthy eating mindlessly easy.

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.

Although encouraging people to eat more nutritiously can promote better health, most efforts by companies, health professionals, and even parents are disappointingly ineffective. Brian Wansink’s Marketing Nutrition focuses on why people eat the foods they do, and what can be done to improve their nutrition. Wansink argues that the true challenge in marketing nutrition lies in leveraging new tools of consumer psychology (which he specifically demonstrates) and by applying lessons from other products’ failures and successes. The key problem with marketing nutrition remains, after all, marketing.