The iDiet was developed by Susan B. Roberts, PhD, Professor of Nutrition and Professor of Psychiatry at Tufts University and author of more than 200 research studies on nutrition and weight management.
Dr. Roberts is one of America’s leading authorities on diet and her program has been praised by top nutrition professionals as a breakthrough in effective and sustainable weight loss.
Dr. Roberts is also a self-described “foodie.” She trained as a chef in England and has created more than 100 special iDiet recipes that are delicious and easy to follow. As a working mother, Dr. Roberts knows that complicated food is not what busy families need. So she’s combined her expertise in science and cooking to create special iDiet menus and a new way of eating that leads to sustainable weight loss and lifelong enjoyment of good, healthy food.
Listen to Dr. Roberts as she discusses her mission in life – to solve the obesity epidemic and finally give the word “diet” a good name.
Major findings in Dr. Roberts lab research studies include:
- A recent study incorporating fMRI images of iDiet participants brains showing their responses to foods had been retrained to prefer healthier foods over sugary and fat-laden options (Nutrition & Diabetes (2014) 4, e129; doi:10.1038/nutd.2014.26)
- A recent study showing the iDiet program produces lower attrition, higher satisfaction and greater weight loss than other group weight loss programs, with clinically relevant beneficial effect on cardiometabolic risk factors (Am J Clin Nutr April 2013 vol. 97 no. 4 663-664)
- The first research providing solid evidence that dietary fiber is a major aid in weight control (Howarth et al. 2001; Gilhooly et al. 2008)
- The first research showing excess dietary variety linked to increased body fatness (McCrory et al 1999).
- The first compilation of research studies to demonstrate that exercise has only a small effect on weight loss, distinct from benefits for preventing weight regain (Elder et al. 2007).
- The first laboratory identifying core characteristics of craved foods and developing a plan for treatment based on associative conditioning (Gilhooly et al. 2007).
- The first research showing that restaurant calorie listings are inaccurate and that for foods lower in calories the listings understate food portions given to consumers (Urban et al 2009 and 2010).
- The first study identifying ‘disinhibition’ as a significant behavioral challenge in weight control (Hays et al 2002).