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Contact: Tom Rushmer
Cornell Food & Brand Lab

Professor Brian Wansink, Cornell Food and Brand Lab

Caption: Professor Brian Wansink and a team of researchers from Cornell University shared the findings of their "Serve Here; Eat There" study at the Experimental Biology conference in Anaheim, Calif. Results showed that when people left their serving dishes on the stove and off the table, they consumed 20 percent fewer calories.

Credit: Jason Koski/Cornell University Photography

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Related news release: New study: The kitchen-counter diet

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