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
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
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.
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
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 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