Linda Bartoshuk

Linda Bartoshuk Columns

Presidential Columns featured in the Observer magazine by past APS President Linda Bartoshuk

  • Spicing Up Psychological Science

    I was once asked to explain why I love being a psychologist. First, I don’t think there is a better way to be trained in science. The difficulties of studying behavior have made us sophisticated about experimental design and statistical analysis. The results of our work impact the lives of More

  • Artificial Sweeteners: Outwitting the Wisdom of the Body?

    Obesity, with its correlations to heart disease, diabetes and a multitude of other health problems, is one of our largest public health concerns. It also has a very large behavioral basis. As psychologists, how can we contribute to getting people to eat healthier and exercise more? Behavioral researchers are working More

  • Addicted to Food: An Interview With Bart Hoebel

    Continuing with my exploration of the intersection of psychology, health, and dietary choices in these columns, this month I present an interview with ground-breaking food researcher Bart Hoebel, a Professor of Psychology at Princeton University. Hoebel is one of the pioneers who first stimulated brain areas involved in feeding. His More

  • Spicing Up Psychological Science (cont.)

    The pleasure evoked by food attracts both scientists and artists. In the Presidential Symposium at the upcoming APS Convention in May, experts from both worlds will share their insights about why we love spices. Here, I’ll trace what we know about the story of spice, highlighting the roles of our More

  • This Stigma of Obesity

      Linda Bartoshuk University of Florida In the food and health sciences, the medical effects of obesity are well-documented and well-publicized. But, just as obesity may be associated with a variety of health issues, it can also bring a less well-understood effect: stigma and discrimination. In 2005, the battle against More

  • Can We Make Healthful Foods Taste Good, or Even

    Losing weight and eating healthier are national obsessions. Good psychological science helps us understand why the foods that are the healthiest are often not those we like the best. We understand that our food preferences are acquired by mechanisms that evolved to solve short-term nutritional problems. We are hard-wired to More