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The Science of Food Addiction

In this webinar, “The Science of Food Addiction”, Katie Chapmon, MS, RDN reviews the following:

  1. Food addiction and other food relationships
  2. Brain biochemistry and how food can affect those usual pathways
  3. Practical clinical applications to reduce the symptoms of food addiction.

FOOD ADDICTION:

  • Food Addiction was Proposed in 1956 by Randolph.
  • Introduced to describe patterns of specific eating behaviors and excessive consumption based on the hypothesis of similarities between such patterns and addictive behaviors.
  • Myriad mechanisms that are in motion when anticipating, approaching, ingesting, and reflecting about food.
  • Feel driven to engage in weight promoting eating behaviors, such as binge eating or compulsive overeating, when exposed to “addictive” food substances.

View this presentation using the link below.

The Science of Food Addiction – copy

 

Katie Chapmon, MS, RDN is an award-winning Registered Dietitian Nutritionist specializing in Bariatric Nutrition and Weight Management with 10+ years of hands-on clinical experience for leading medical providers.  She is the proud recipient of the 2010 Recognized Young Dietitian of the Year Award and 2018 Excellence in Weight Management Practice Award through the Academy of Nutrition and Dietetics.  For the past several years, she has been working with industry partners and consumers to improve nutrition education within the field, and maintains a private practice counseling pre and post-surgical patients.  She is a national speaker, consultant and published author and enjoys time hiking and cooking in the kitchen.  Katie also partners with Nutritional Resources (d/b/a HealthWise) for creation of educational content for weight managment professionals.

Lesley AsendorfThe Science of Food Addiction