Marketing Nutrition

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.

• 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

"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