Overview

Full Product Details

Author:   Brian Wansink
Publisher:   University of Illinois Press
Imprint:   University of Illinois Press
Dimensions:   Width: 15.20cm , Height: 2.00cm , Length: 22.90cm
Weight:   0.399kg
ISBN:  

9780252029424

ISBN 10:   0252029429
Pages:   224
Publication Date:   08 June 2005
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

Contents Acknowledgments Introduction Part 1: Secrets about Food and People 1. Nutrition Knowledge That Matters 2. Classified World War II Secrets 3. If It Sounds Good, It Tastes Good Part 2: Tools for Targeting 4. Profiling the Perfect Consumer 5. Mental Maps That Lead to Consumer Insights 6. Targeting Nutritional Gatekeepers Part 3: The Health of Nations 7. The De-marketing of Obesity 8. Why Five-a-Day Programs Often Fail 9. Winning the Biotechnology Battle 10. Managing Consumer Reactions to Food Crises Part 4: Labeling That Actually Works 11. Leveraging FDA Health Claims 12. Health Claims: When Less Equals More Part 5: Marketing Nutrition 13. Introducing Unfamiliar Foods to Unfamiliar Lands 14. Global Best Practices Conclusion: Looking Backward and Speeding Forward References Index Library of Congress Subject Headings for this publication: Communication in diet therapy, Patient education, Food habits, Nutrition, Marketing, Consumer Satisfaction economics, Food Industry economics

Reviews

Read this book! You will not be able to put it down. You will find yourself nodding in agreement and having countless 'ah-ha' moments when you realize how much you wish this book had been available and required reading for your first nutrition counseling class. . . . This book is a must for everyone wanting to help people be healthier. It should be required reading for all dietetics students and practicing nutrition specialists. --Today's Dietitian Highly recommended. --Choice 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

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 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 This extensive, yet succinct, blueprint for effective marketing has something for everyone. -- Gastronomica ...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 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 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

Read this book! You will not be able to put it down. You will find yourself nodding in agreement and having countless 'ah-ha' moments when you realize how much you wish this book had been available and required reading for your first nutrition counseling class. . . . This book is a must for everyone wanting to help people be healthier. It should be required reading for all dietetics students and practicing nutrition specialists. -- Today's Dietitian

Author Information

Brian Wansink is professor of applied economics of marketing and of nutritional science at Cornell University. He is the director of the Cornell Food and Brand Lab.

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