"Everyday doses" are lessons drawn from the book to give you the knowledge and motivation you need to make better informed decisions about what you eat and why.
Sometimes sugar, fat, and salt are so masked by other flavors that we don’t realize these ingredients are there. Crackers are another revelation. Consumers generally know they’re salty but are often surprised to learn how much sugar and fat many of them contain.
Chapter 20: What Consumer's Don't Know – Pg. 102 - What can you do? Get the book
The contemporary context of our lives makes it possible to eat just about all the time. And many people do.
A breakdown in meal structure, with the distinction between meals and snacks increasingly blurred, also promotes increased consumption and, ultimately, conditioned hypereating.
Chapter 35: The Culture of Overeating – Pg. 174 – What can you do? Get the book
Once we decide to seek reward from avenues other than endless quantities of hyperpalatable foods, we can begin to structure our environment and strengthen our behavior to support new learning and the pursuit of new awards.
Chapter 40: The Treatment Framework – Pg. 206 - What can you do? Get the book
When we expect food to give us pleasure (positive reinforcement) or relief from distress (negative reinforcement), that expectation amplifies the award value. Expecting something to be rewarding stimulates pursuit of that award.
Chapter 30: How We Become Trapped - Pg. 154 - What can you do? Get the book
In marketing indulgence, the food industry knows something about us that we don't know about ourselves.
By encouraging us to consider any occasion to eat as an opportunity for pleasure and reward, the industry invites us to indulge a lot more often. That theme populates food industry marketing reports and conferences that drive new food products and services.
Chapter 16: That's Entertainment - Pg. 80 - What can you do? Get the book
Along with the taste and other sensory characteristics, the location where a specific food has previously been available and the events associated with our past consumption can also become reinforcers.
When this happens, cues (a holiday meal, a favorite restaurant) become as important as the food itself. Cues associated with the pleasure response demand our attention, motivate our behavior, and stimulate the urge we call "wanting."
Chapter 6: Sugar, Fat, and Salt are Reinforcing - Pg. 32 -What can you do? Get the book
We've become so locked into the cue-urge-reward-habit cycle that we've lost sight of the fact that other responses are possible. For many of us, discovering that there's something else we can do in the face of food stimulation is a revelation.
Chapter 42: Letting Go of the Past - Pg. 222 - What can you do? Get the book
Food scientists have discovered what's called a "bliss point" — the point at which consumers get the greatest pleasure from combinations of sugar, fat, and salt.
When the mix of these three elements is just right, food becomes more stimulating. Eating foods high in sugar, fat, and salt makes us eat more foods high in sugar, fat, and salt.
Chapter 3: Sugar, Fat, and Salt Make us Eat More Sugar, Fat, and Salt - Pg. 14 - What's your bliss point? Get the book
