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I have written and conducted research in the area of taste sensory specific satiety. In addition to TSSS it is important to consider olfactory sensory specific satiety. It has been shown that...

The key questions addressed in future research should include?

How do we manipulate the environment so it becomes more practical to adhere to a quality eating plan?

How to apply what we know...

Food preferences are important factors that influence eating behavior. When designing eating programs, consideration should be given to food likes / dislikes. A quality nutrition program doesn't...

The following is an excerpt from A Training Protocol Based on the Findings of the Harvard Study by Ken Jakalski (2002):

'High speed treadmill: Maybe not all negative here. The treadmill eliminates...

Many factors influence hunger, appetite, and subsequent food intake. Macronutrient content of the diet is one, and it may not be most important. Neurochemical factors (e.g. serotonin, endorphins,...

Research studies have shown that activity in the mOFC (medial orbitofrontal cortex) is correlated with behavioral pleasantness ratings for odors and, tastes and even music (Plassmann et al., 2008). ...

Few strategies to improve eating behaviors:

Beware of marketing tactics designed to increase food sales- All Natural Labels, Organic Labels, Whole Wheat, Heart Healthy, Low –fat, No added sugar,...

What are essential amino acids?

Essential amino acids, also called indispensable amino acids must be supplied in the diet either as free amino acids or as constitutes of protein. These amino...

Taste preference is strongly influenced by innate factors (Barotshuk & Beauchamp, 1994). Flavor preference is also influenced by innate factors, but more dependent on learning (Beauchamp & Mennella,...

Sucralose is a non-nutritive sweetener used in a wide range of foods and beverages and is the non-nutritive sweetener used in SPLENDA Sweetening Products. Splenda contains s two calories per...

The following quote is from Tom Venuto

"[T]the obesity problem really is as simple as a calorie surplus, but the causes leading to that energy imbalance are so complex and numerous it’s mind...

The current model of obesity treatment is a failure. In order to develop optimal nutrition plans and understand the factors influencing the development of obesity it is important to apply a...

Macronutrient Content & Food Consumption

Protein is generally found to be more satiating than fat or carbohydrate. A study by Poppitt and colleagues (1998) investigated the short-term effects of...

Evaluative Conditioning- Evaluative conditioning is defined as a change in liking, that occurs do to an association with a positive or negative stimulus (De Hower et al., 2001). Evaluative...

Most people following very low-fat diets will lose weight (especially if they follow the guidelines prescribed by Ornish and Pritikin). These diets do not provide optimal nutrition and the lack of...

The plan suggests that every meal should be composed of 40% carbohydrate, 30% protein and 30% fat. There is no magic macronutrient percentage. People have done fine (weight loss and...

Replace the cookie jar with a fruit bowl.

Place nutritious, low calorie foods in the front of the refrigerator, and the less nutritious foods in the back.

coach hale

“The collective evidence supports the conclusion that the ingredient, sucralose, is safe for use in food and that the sucralose-mixture product, Granulated SPLENDA® No Calorie Sweetener, is also safe...

CBN eating tip: Cut back on variety in order to reduce overall food intake. Larger variety of foods (short term and long term) generally lead to more food consumption. This can be at least partly...

Low carbs and weight loss

Studies consistently show that weight loss is primarily determined by caloric intake, not diet composition (Hill et al.,1993)

In all cases, individuals on high-fat,...