Tired minds crave junk food

Is new study’s info really new?

A new study came out this week that said if you’re tired you are more likely to crave junk food than when you’re well rested. The researchers, from St. Luke’s-Roosevelt Hospital Center and Columbia University in New York, found that tired brains associate junk food with reward and pleasure, making sleep-deprived people more likely to grab a burger or slice of pizza.

The research has made a splash across many news organizations, including Time magazine, but is it really all that newsworthy? Sure, it’s a catchy headline, but is anyone surprised by what this study found? Did we really need research to tell us that when we’re tired, we want to eat junk food?

Isn’t food-as-pleasure one of the main psychological issues behind obesity? When we’re tired, or stressed out or upset, we crave that food that is going to provide the comfort we’re currently missing.

Take the staff at FSD for example. During our deadline week, we routinely purchase candy to eat during those high-stress times. It’s a known fact in the office that either myself or my co-worker Lindsey Ramsey will have some kind of candy to help take the edge of those days when our brains are overloading—and often tired.

Now, thanks to this research I can justify my junk-food cravings and feel a little less guilty about that chocolate I eat during deadline. And just in case you were wondering, M&Ms and Starbursts are our candies of choice if you feel so inclined to send us some of the goodies our brains crave while we feverishly put together the magazine for you.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources