date:Jul 27, 2012
Research at Americas Cornell University has found that segmenting food with visual and edible markers can result in people consuming less.
Dr Brian Wansink and his team at Cornells Food and Brand Lab placed red-dyed potato chips into a packet of Lays Stackables chips. The coloured chips were inserted at intervals each representing a suggested serve size: one serving equalled seven chips or two serving sizes at 14 chips; in the second study, this was changed to five and 10 chips.
Ninety-eight s