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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.

Becky Schilling, Group Content Director/Editor-in-chief

June 12, 2012

1 Min Read
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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.

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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