Marketing Nutrition : Soy, Functional Foods, Biotechnology, and Obesity
Although encouraging people to eat more nutritiously can promote better health, most efforts by companies, health professionals, and even parents are disappointingly ineffective. Brian Wansink\u2019s Marketing Nutrition focuses on why people eat the foods they do, and what can be done to improve their nutrition. Wansink argues that the true challenge in marketing nutrition lies in leveraging new tools of consumer psychology (which he specifically demonstrates) and by applying lessons from other products\u2019 failures and successes. The key problem with marketing nutrition remains, after all, marketing.
- Hardback | 224 pages
- 160 x 228.6 x 25.4mm | 453.6g
- 30 Jul 2005
- University of Illinois Press
- Baltimore, United States
Other books in this series
"It is critical that the U.S. government recognizes that intelligently focused nutrition-related efforts are important in helping lead Americans of all ages to lead healthier lifestyles. Marketing Nutrition shows how simple solutions can save lives." --Congressman Timothy V. Johnson, United States House of Representatives "Marketing Nutrition offers a `win-win' proposition for all concerned. Insightful companies, health professionals, and policy makers can lead the way . . . in helping people eat better and enjoy food more." --Dr. James O. Hill, Director of Human Nutrition, University of Colorado Medical School "...while this book does not target chefs, per se, any chef interested in nutrition and how consumers build their eating patterns and determine their food choices will be educated by the anecdotes and informational studies."--National Culinary Review "This extensive, yet succinct, blueprint for effective marketing has something for everyone." -- Gastronomica "An insightful book that deftly blends the scientific knowledge of a nutritionist with the wisdom and practical skill of a trained marketer."--The Midwest Book Review "Marketing Nutrition moves theory and research into practice. There are enormous economic dividends for health care providers, public health institutions, and commercial food companies if we are successful in doing this."--Dr. David Mela, Expertise Group Leader, Unilever Health Institute
About Brian Wansink
Brian Wansink is a professor of applied economics of marketing and of nutritional science at Cornell University. He is the director of the Cornell Food and Brand Lab and the author of Mindless Eating: Why We Eat More than We Think.