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Nutritional Doublethink Blog

Evaporated Cane Juice: If It's Sugar, Call It Sugar

5/31/2016

1 Comment

 
Evaporated cane juice sounds like a healthy ingredient. Evaporated implies unprocessed, cane seems to be natural and many consumers associate juice with health. But, evaporated cane juice is a euphemism for sugar. Evaporated cane juice, cane juice, organic cane juice and organic evaporated cane juice are all terms used to hide the addition of sugar in processed foods.
Evaporated cane juice is sugar
The FDA issued a new guidance this month suggesting that manufacturers use the common names for sugar ingredients and avoid misleading terms, such as evaporated cane juice. Juice, as defined by the FDA, is “the aqueous liquid expressed or extracted from one or more fruits or vegetables" (1).  Although sugar cane is a plant and may be classified as a vegetable in a broader sense, the FDA does not consider it a vegetable. Sugar, as defined by the FDA, is sucrose obtained from sugar cane or sugar beets.
Three double sugars, sucrose, maltose and lactose.
To create evaporated cane juice, sugar cane is crushed, the fluid extracted and then clarified. Water is evaporated and the remaining solids are filtered, crystallized and placed in a centrifuge to separate out the molasses. Although the process may vary slightly from manufacturer to manufacturer, the result is 99% to 99.8% sucrose.

The diagram to the right shows the three types of double sugars, sucrose, maltose and lactose. Table sugar is sucrose, malt sugar is maltose and milk sugar is lactose. Evaporated cane juice may vary slightly from table sugar in physical appearance, but it is nearly chemically identical to table sugar.

The new document is a guidance for the industry, not a requirement. We will likely continue to see evaporated cane juice in ingredient lists. The key is to recognize this ingredient as added sugar.

References

  1. Guidance for Industry: Ingredients Declared as Evaporated Cane Juice. U.S. Food and Drug Administration. May, 2016. http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm181491.htm
  2. Image by Christine Dobrowolski using raw sugar by Editor at Large, CC BY-SA 2.5.
1 Comment

Updated Nutrition Facts Label: Sugar Will No Longer Be a Guessing Game

5/25/2016

3 Comments

 
The FDA has finally updated the new Nutrition Facts label for packaged food. The process only took 9 years and 943 pages (1, 2). The label changes reflect the goal of communicating the link between diet and chronic disease to consumers (3). In the image below, the current Nutrition Facts label is shown on the left and the new Nutrition Facts label is shown on the right.
The old versus the new Nutrition Facts Panel.

Nutrition Fact Label Changes:

The main changes to the nutrition facts label include (3):
  1. Increased font size for “Calories”, “Serving Size” and “servings per container”.

  2. “Calories” will be listed in bold. This will make it easier for consumers to see how many calories are in a serving and a package.

  3. Values for vitamin D, calcium, iron and potassium are required. Americans are obtaining enough vitamin A and vitamin C and these nutrients are no longer required to be listed. Americans are not obtaining enough vitamin D and potassium, and these nutrients are new requirements for the label. Vitamin D does not naturally occur in a wide variety of food sources and the values listed on the new label will most likely represent fortified sources.

  4. A statement defining the % Daily Value will be included. The following statement will be added, "The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice". Because the % Daily Value is based on a 2,000 calorie diet and not everyone eats a 2,000 calorie diet, it is best used for comparing product information.

  5. Serving size update. Standardized serving sizes have been increased to represent the larger portion sizes people are now eating. The example used by the FDA (3) is a serving of ice cream. The old serving size was 1/2 cup. The new serving size has been increased to 2/3 cup. A serving of soda has been increased from 8 ounces to 12 ounces. In addition, a package of snacks, such as chips, that could be consumed in a single sitting or in multiple sittings, will have two columns of nutrient information. One column for calories and nutrients per serving and one column for calories and nutrients per package.

  6. Calories from Fat will be removed. Total fat, saturated fat and trans fat will still be listed. The number of calories in the product from fat will no longer be required. This change was made to better reflect new research on the health effects of fat (3). The type of fat consumed is more important than the calories from all types of fat.

  7. Manufacturers are required to list "Added Sugars". This is, perhaps, the most celebrated change. Manufacturers are now required to list the grams of sugar added to products.

Added Sugar

The FDA states that this change reflects updated information about nutrition science (3). The 2015 Dietary Guidelines for Americans suggests no more than 10% of calories should come from added sugars (4). The American Heart Association (AHA) recommends no more than 5% of total calories from added sugars. This means the AHA recommended intakes for added sugar are as follows (5):

  • Women: 6 teaspoons or 24 grams
  • Men: 9 teaspoons or 36 grams

One 12 ounce serving of soda has, on average, 23 grams of added sugar.
Sugar cube; 4 grams = 1 teaspoon
In the past, manufacturers were only required to list total grams of sugar. This would include naturally occurring sugar in plant food and lactose from milk, as well as added sugar. The consumer has been left to guess, or guesstimate, the amount of sugar added to a product.

Sugar Industry Exposed

Last year, Roberto Ferdman exposed the sugar industry in a Washington Post article. Documents, dating back to the 1950s, showed the industry’s use of political influence to skew government medical research on sugar’s role in the development of tooth decay (6). In addition, The American Beverage Association, spent almost $40 million in 2009 battling a possible federal tax on sugar sweetened drinks (6).

Not surprisingly, The Sugar Association expressed their disappointment of the ruling to require added sugars on the label, citing a lack of scientific justification. The association brazenly claimed that this unprecedented action by the FDA could “deter us from our shared goal of a healthier America” (7).

Most Americans Consume Too Much Added Sugar

Added sugar intake compared to the recommended intake from the Dietary Guidelines for Americans.
As seen in the chart above, from the 2015 Dietary Guidelines, most Americans are exceeding the recommended upper limit for added sugar (9). What might be most disturbing is the added sugar intake in young children. Evidence suggests that limiting added sugars, in conjunction with a healthy eating pattern, is associated with a reduced risk of heart disease, obesity, type 2 diabetes and some types of cancer (8). Most health organizations recommend limiting added sugar intake. More information on sugar.
Manufacturers will need to comply with the new Nutrition Facts panel regulations by July 26, 2018 (3).

References

  1. Food Labeling: Revision of the Nutrition and Supplement Facts Labels. 21 CFR Part 101. Food and Drug Administration. Department of Health and Human Services. To be published on 5/27/2016. https://s3.amazonaws.com/public-inspection.federalregister.gov/2016-11867.pdf. Last accessed on May 24th, 2016.
  2. Nestle, M. The FDA’s New Rules for Food Labeling Are Finally Here. A step toward better health and less obesity, especially in children. May 24, 2016. http://blogs.scientificamerican.com/guest-blog/the-fda-s-new-rules-for-food-labeling-are-finally-here/
  3. Changes to the Nutrition Facts Label. U.S. Food and Drug Administration. May 20, 2016. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm385663.htm
  4. Key Elements of Healthy Eating Patterns. Chapter 1. Key Recommendations: Components of Healthy Eating Patterns. Dietary Guidelines 2015-2020. United States Department of Agriculture. http://health.gov/dietaryguidelines/2015/guidelines/chapter-1/key-recommendations/
  5. Added Sugars. American Heart Association. Last updated February 9, 2016. http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Added-Sugars_UCM_305858_Article.jsp#.V0YV2mY0uDM. Last accessed May 25, 2016.
  6. Ferdman, R. The untold story of how the sugar industry shaped key government research about your teeth. Wonkblog. The Washington Post. March 11, 2015. https://www.washingtonpost.com/news/wonk/wp/2015/03/11/the-sneaky-way-the-sugar-industry-shaped-government-funded-dental-research/
  7. The Sugar Association Statement on FDA’s ‘Added Sugars’ Declaration. May 20, 2016. https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/
  8. A Closer Look Inside Healthy Eating Patterns. Chapter 1. Key Recommendations: Components of Healthy Eating Patterns. Dietary Guidelines 2015-2020. United States Department of Agriculture. http://health.gov/dietaryguidelines/2015/guidelines/chapter-1/a-closer-look-inside-healthy-eating-patterns/
  9. Figure 2-9. A Closer Look at Current Intakes and Recommended Shifts. Chapter 2. Key Recommendations: Components of Healthy Eating Patterns. Dietary Guidelines 2015-2020. United States Department of Agriculture. http://health.gov/dietaryguidelines/2015/guidelines/chapter-2/a-closer-look-at-current-intakes-and-recommended-shifts/
  10. The Sugar Cube modified with text by Smudge 9000 on FlickrCC, CC BY-SA 2.0.
3 Comments

When Yogurt Becomes Refrigerated Ice Cream

5/12/2016

2 Comments

 
Grocery shelves lined with varieties of yogurt.
It’s easy get overwhelmed when looking for yogurt at the grocery store. Dozens of brands line the shelves in the refrigerated section. We can choose from light, whipped or creamy styles. We have options for whole, low-fat and nonfat varieties. Flavors include strawberry, blueberry, apple-cinnamon and lemon custard. We can enjoy authentic Greek nonfat yogurt with dark chocolate chunks, coffee bean bliss or salted caramel crunch. The number of choices for yogurt is mind blowing. In Marion Nestle’s book, What To Eat, she describes finding 400 different varieties of yogurt in one medium-sized Supermarket in New York  (1).

Yogurt Health Halo

Yogurt is a food produced by the fermentation of milk. The beneficial bacteria in yogurt make it a probiotic and the live microorganisms contained in yogurt can benefit our health (2, 3, 4). Yogurt is high in calcium, iodine, phosphorus, vitamin B12 and riboflavin and is a good source of zinc, potassium and protein (5, 6). These features create a yogurt health halo. 

Creative Marketing

Traditional plain yogurt is thick and has a sour taste which is why many of us prefer added fruit and flavors. With these additions, yogurt has gradually morphed from a health food into a dessert. It’s difficult to find plain yogurt among the cleverly packaged, colorful cups of sugar infused, creatively flavored concoctions marketed as yogurt.

Yogurt has amazingly maintained its healthy status, despite what has been added. It’s easier to find yogurt with Oreo cookies, M&Ms and Whoopers than yogurt without anything added. Most of us know that the addition of M&Ms to yogurt makes it more like a snack food than a health food. Yet, few of us would equate a breakfast of  strawberry yogurt & granola to ice cream & cookies. Strawberry yogurt with granola may have fewer calories and fat than most brands of ice cream, but it's likely to have as much added sugar and more food additives.
Parfait Greek Yogurt with granola and 4 types of sugar.

Exploring Chocolate Yogurt

Let's take a look at Chocolate Haze Craze yogurt shown below. What about this product tells us it's healthy? It contains calcium, it’s an excellent source of protein, it is low-fat and wears the yogurt health halo. If we look at the ingredients we see low-fat yogurt as the first ingredient. But, the second ingredient is evaporated cane juice. Evaporated cane juice is code for sugar. The next two ingredients are water and hazelnuts and the 5th ingredient is sugar, followed by chocolate liquor and cocoa butter. The remaining nine ingredients are mostly food additives.
Chcolate Haze Craze yogurt

Comparing Yogurt and Ice Cream

Let’s compare our chocolate yogurt with Ben & Jerry’s Chocolate Therapy® ice cream.

Chocolate yogurt ingredients
Low-fat yogurt (nonfat milk, cream and live and active cultures) evaporated cane juice, water, hazelnuts, sugar, chocolate liquor, cocoa butter, milk, cocoa powder, natural flavor, pectin, locust bean gum, guar gum, organic soy lecithin, salt, vanilla.

Chocolate ice cream ingredients
Cream, liquid sugar, skim milk, water, cocoa, wheat flour, sugar, soybean oil, egg yolks, chocolate liquor, brown sugar, cocoa, honey, guar gum, vanilla extract, natural flavors, salt, sodium bicarbonate, cocoa butter, carrageenan, soy lecithin (7).

Chocolate Yogurt and Chocolate Ice cream Differences

Let's start with the differences between these two products. The data for the comparison is from the USDA Nutrient Database (8) and the serving size used for yogurt is 150 grams, similar to the 6 ounce serving at the grocery store. The serving of ice cream used is 100 grams, which is like an extra large scoop. Although these are the serving sizes used, it's important to keep in mind that this makes the comparison between the two somewhat unbalanced.

The first ingredient in the yogurt is low-fat yogurt and it has live and active cultures. The ice cream does not. There is less fat in the yogurt. The yogurt has 10 grams per serving, while the ice cream has 14 grams per serving. There is less saturated fat in the yogurt as well. There are 12 grams of protein in the yogurt, but only 5 grams in the ice cream. Although the ice cream actually has double the amount of fiber than the yogurt, it's only 2 grams compared with the yogurt's 1 gram. The yogurt comes in a small container that makes it easy to stop eating. The larger container of Ben & Jerry's makes it easy to eat more than a single serving.

Chocolate Yogurt and Chocolate Ice cream Similarities

The second ingredient in both the ice cream and the yogurt is sugar. Remember, evaporated cane juice is sugar. If we look through the ingredients, we can find 13 similar ingredients. The similar ingredients are highlighted in red, the cane juice, which is sugar, is highlighted in blue. Sugar, cream, chocolate liquor, cocoa butter, natural flavor, guar gum, soy lecithin, salt and vanilla are all in both products. What is one of the most striking similarities is the amount of sugar.
Yogurt has 22 grams of sugar per serving and the ice cream
has 23 grams of sugar per serving
.

Keep in mind the standardized serving sizes for yogurt and ice cream are different, 150 to 100 grams respectively, but this is a striking similarity. Both have naturally occurring sugar, lactose in the milk and cream, so it’s difficult to know exactly how much added sugar is in each product.

Most Yogurt is Dessert

Although yogurt may have edged out ice cream in regards to health in the comparison above, the two are similar in many respects. Their core ingredients are the same, they have similar amounts of sugar and the same types of food additives. Most yogurts on the market are closer to dessert foods than health foods.  Most yogurts have no real fruit, only fruit flavors. Some yogurts have real fruit, but they will generally have more sugar than fruit (1).
Yogurt with M&M and Oreos
There are about 6 grams of naturally occurring sugar in a 6 ounce container of yogurt. The remaining sugar is added. If the yogurt has been heat-treated, the microorganisms in the yogurt will not survive and will have no health benefit. These brands should carry the label “heat-treated after culturing”, as determined by the FDA (9).

Choose Plain Yogurt

Plain yogurt with fruit
When you choose yogurt, look for plain yogurt without added sugars, artificial sweeteners or flavors. Look for brands with "live and active cultures". Add whole, fresh fruit, nuts or seeds to plain yogurt and enjoy a delicious treat while obtaining all the health benefits. If you want to eat ice cream ... eat ice cream. Treat it like a dessert, eat it occasionally and enjoy it!

References

  1. Nestle, M. Yogurt, Health Food or Dessert. In: What to Eat. An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating. New York, NY. North Point Press. 2006.
  2. Garner F, et al. Should yoghurt cultures be considered probiotic? Br J Nutr. 2005 Jun;93(6):783-6. http://www.ncbi.nlm.nih.gov/pubmed/16022746
  3. Ringel-Kulka T, et al. Randomized, double-blind, placebo-controlled study of synbiotic yogurt effect on the health of children. J Pediatr. 2015 Jun;166(6):1475-81.e1-3. doi: 10.1016/j.jpeds.2015.02.038. Epub 2015 Apr 1. http://www.ncbi.nlm.nih.gov/pubmed/25841539
  4. Galdeano MC, et al. Role of probiotics and functional foods in health: gut immune stimulation by two probiotic strains and a potential probiotic yoghurt. Endocr Metab Immune Disord Drug Targets. 2015;15(1):37-45. http://www.ncbi.nlm.nih.gov/pubmed/25516152
  5. Basic Report:  01287, Yogurt, Greek, plain, lowfat. National Nutrient Database for Standard Reference Release 28. USDA. Last accessed may 12, 2016. https://ndb.nal.usda.gov/ndb/foods/show/235?manu=&fgcd=
  6. Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes. Food and Nutrition Board, Institute of Medicine, National Academies. United States Department of Agricultural. Last accessed May 12, 2016.  https://fnic.nal.usda.gov/sites/fnic.nal.usda.gov/files/uploads/recommended_intakes_individuals.pdf
  7. Chocolate Therapy®. All flavors. Ben and Jerry’s. Last accessed May 12, 2016. http://www.benjerry.com/flavors/chocolate-therapy-ice-cream
  8. National Nutrient Database for Standard Reference Release 28. United States Department of Agriculture. Last accessed may 12, 2016. https://ndb.nal.usda.gov/ndb/search.
  9. Part 131 — Milk and Cream. Subchapter B. Chapter 1. TITLE 21--FOOD AND DRUGS. Food and Drug Administration. Last updated April 1 2015. Last accessed May 12, 2016. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.200
  10. Yogurt at the grocery store by Kanko* on Flickr, CC BY 2.0.
  11. Yogurt with fruit by Open Grid Scheduler on Flickr, CC0 1.0. 
  12. Yogurt Parfait, Chocolate Haze Daze and M&M and Oreo cookie yogurt pictures by Christine Dobrowolski, CC BY 2.0.
2 Comments

Study Finds Link Between Diet Soda Consumption During Pregnancy and Infant Weight

5/10/2016

0 Comments

 
In a study published in JAMA Pediatrics, investigators found an association between the consumption of artificially sweetened beverages during pregnancy and infant weight (1). The study evaluated artificially sweetened and sugar sweetened beverage consumption in 3,033 healthy, pregnant women. The weight of the infant, as measured by body mass index (BMI), was evaluated at one year of age. Almost 30% of the women consumed artificially sweetened drinks at some point during their pregnancy.
Diet pepsi by John Ashley on Flickr
Daily consumption of artificially sweetened beverages was associated with a 2-fold higher risk of the infant being overweight by one year of age. The investigators considered factors such as the weight of the mother, the quality of her diet, the number of calories consumed and common obesity risk factors.

Although this is the first study to assess the impact of artificially sweetened beverages during pregnancy and their effect on infant weight, the concept is not new. There is a growing body of evidence to support the link between artificially sweetened drinks, weight gain and even diabetes. What is really interesting about this study is that there was no association between increased infant weight and sugar sweetened drinks. This is surprising because there is a clear link between the consumption of added sugar and weight gain (2).

Despite this new research, a causal relationship has not been established. There is not enough evidence to prove that diet sodas consumed during pregnancy cause weight gain in infants. The authors concluded that further research is warranted to confirm their findings. For expecting mothers, caution should be exercised and it might be wise to avoid artificially sweetened beverages during pregnancy.

References

  1. Azad M, et al. Association Between Artificially Sweetened Beverage Consumption During Pregnancy and Infant Body Mass Index. JAMA Pediatr. Published online May 09, 2016. doi:10.1001/jamapediatrics.2016.030. http://archpedi.jamanetwork.com/article.aspx?articleid=2521471
  2. Te Morenga L, et al. Dietary sugars and body weight: systematic review and meta-analyses of randomised controlled trials and cohort studies. BMJ 2013; 346 doi: http://dx.doi.org/10.1136/bmj.e7492. http://www.bmj.com/content/346/bmj.e7492
  3. Diet Pepsi photo by John Ashley on Flickr, CC BY 2.0.
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Whole Grain Crackers - Not All They're Cracked Up To Be

5/5/2016

0 Comments

 
Crackers are wonderful snacks. They go great with dips, cheese, fruit and spreads.  They're salty and crunchy and according to Snack Works (1), "there’s a variety to fit every mood, every occasion and every appetite".  When trying to choose a healthy snack, it's easy to grab a 100% whole grain variety of crackers.

The cracker shown below has fire roasted tomatoes and olive oil. It's baked with 100% whole grain wheat. In addition, "it may help reduce the risk of heart disease".  If the crackers can be crunchy, salty, snackable and prevent heart disease, that gives us good reason to throw the box in the shopping cart.
Picture
If we take a closer look we immediately spot "natural flavor". Natural flavors are manufactured in a lab, at a chemical plant. Although a natural flavor can be derived only from naturally occurring ingredients, the resulting chemical flavor, whether it is made from artificial ingredients or natural ingredients, is exactly the same. Natural flavors can represent an undetermined number of flavors, as long as they occur in the FDA's list (2).
"Calling any of these flavors natural requires a flexible attitude toward the English language and a fair amount of irony.”  - Eric Schlosser, Fast Food Nation (3)
Although whole grain wheat tops the ingredient list, it is followed by 21 other ingredients, mostly food additives. There may be 100% whole grain wheat in the product, but the crackers are not 100% whole grain.
Ingredients: Whole grain wheat, vegetable oil, maltodextrin, salt, tomato powder, onion powder, spices, sundried tomatoes, garlic powder, citric acid, malic acid, malted barley flour, hydrolyzed corn protein, olive oil, disodium guanylate, disodium inosinate (flavor enhancers), natural flavor, paprika extract, artificial color, red 40, yellow 5 and blue 1.
Let's take a look at the health claim on the front of the package:
Diets rich in whole grain foods and other plant foods, AND low in saturated fat and cholesterol may help reduce the risk of heart disease.
Diets rich is whole grains are associated with lower risks of heart disease, which is why the FDA allows this health claim (4). It's important to note that this statement refers to soluble fiber from whole grain foods in a diet that consists of other plant food and low in saturated fat. This product has 3 grams of fiber per serving, which does make it a good source of fiber, but it's not high-in fiber. True "whole" grains include wild rice, quinoa, barley, millet and oats. Lastly, the FDA requires the manufacturers to write "may reduce the risk of heart disease", as opposed to "treats heart disease" or "prevents heart disease".
There are no studies demonstrating a reduction in heart disease with the consumption of whole grain crackers.
Crackers are wonderful snack foods on occasion, but will not improve our health or decrease our risk of heart disease.

References

  1. Ritz Crackers. Snack Works. http://www.snackworks.com/products/ritz.aspx. Last accessed May 5, 2016.
  2. Sec. 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives. Part 101 - Food Labeling. Title 21 - Food and Drugs. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.22. Last accessed May 5 2016.
  3. Schlosser, E. Fast Food Nation: The Dark Side of the All-American Meal. New York, NY: First Mariner Books. 2012.
  4. Sec. 101.75 Health claims: dietary saturated fat and cholesterol and risk of coronary heart disease. Part 101 - Food Labeling. Title 21 - Food and Drugs. _http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.81. Last accessed May 5 2016.


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Eat Less Without Thinking By Changing Plate Color

5/3/2016

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Researchers at Cornell University's Food and Brand Lab found that diners will eat almost 20% more food if the color of their food matches the color of their plate (1). To study the effect of plate color on food consumption, sixty Cornell alumni were invited to dine on a free pasta lunch. The unsuspecting diners were given a white plate or a red plate and directed to a buffet of pasta with Alfredo sauce or a buffet of pasta with marinara sauce. Their plates were secretly weighed after eating.
Illustration of contrasting food and plate color. When the plate color matches the food color you'll serve more food.
When diners served themselves white pasta on a white plate, or red pasta on a red plate, they consumed 18% more than diners eating pasta that contrasted their plate color.  Diners consistently served themselves more pasta when there was less contrast between the color of their food and their plate.

Although the amount eaten was not assessed in this study, another study by Dr. Brian Wansink found adults eat most of the meal they are served. In a variety of eating conditions studied, researchers found that adults consume about 92% of what is on their plates at meal time (2). If we serve ourselves more, we eat more.

Simple changes to our eating environment can change our eating behavior (3). It's much easier to change our food environment than change our eating habits.

References

  1. Van Ittersum K, Wansink, B. Plate Size and Color Suggestibility: The Delboeuf Illusion’s Bias on Serving and Eating Behavior. Journal of Consumer Research. 2012; 39. http://www.smallplatemovement.org/doc/JCRDelboeufVanIttersumWansink2012.pdf
  2. Wansink B, Johnson KA. The clean plate club: about 92% of the self-served food is eaten. International Journal of Obesity. 2014; 39, 371–374. http://www.nature.com/ijo/journal/v39/n2/full/ijo2014104a.html
  3. Wansink B. Slim By Design. Mindless Eating Solutions For Everyday Life. New York, NY: Harper Collins: 2014. http://www.slimbydesign.org/
  4. Food and plate color image created by Christine Dobrowolski using spaghetti and meatballs by johnny_automatic and fork and spoon by rg1024 on OpenClipArt, CC BY-NC-SA 2.0.
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    Christine Dobrowolski is a nutritionist and whole-foods advocate.

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Nutritional Doublethink

Nutritional Doublethink™ is the simultaneous acceptance of two contradictory beliefs about a food, "unhealthy is healthy". This website explores these contradictions and their impact on health. The information on this website is not meant to replace the advice from your doctor or dietitian.

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