Marketing Nutrition: Soy, Functional Foods, Biotechnology... and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $21.00
  • Save: $0.69 (3%)
FREE Shipping on orders over $35.
Only 7 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Used: Good | Details
Sold by apex_media
Condition: Used: Good
Comment: Ships direct from Amazon! Qualifies for Prime Shipping and FREE standard shipping for orders over $25. Overnight and 2 day shipping available!
Access codes and supplements are not guaranteed with used items.
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Marketing Nutrition: Soy, Functional Foods, Biotechnology, and Obesity (The Food Series) Paperback – February 1, 2007

ISBN-13: 978-0252074554 ISBN-10: 0252074556

Buy New
Price: $20.31
31 New from $15.98 21 Used from $8.70
Amazon Price New from Used from
eTextbook
"Please retry"
Paperback
"Please retry"
$20.31
$15.98 $8.70

Free%20Two-Day%20Shipping%20for%20College%20Students%20with%20Amazon%20Student



Frequently Bought Together

Marketing Nutrition: Soy, Functional Foods, Biotechnology, and Obesity (The Food Series) + Mindless Eating: Why We Eat More Than We Think + Slim by Design: Mindless Eating Solutions for Everyday Life
Price for all three: $40.33

Some of these items ship sooner than the others.

Buy the selected items together

NO_CONTENT_IN_FEATURE
NO_CONTENT_IN_FEATURE

Product Details

  • Series: The Food Series
  • Paperback: 206 pages
  • Publisher: University of Illinois Press (February 1, 2007)
  • Language: English
  • ISBN-10: 0252074556
  • ISBN-13: 978-0252074554
  • Product Dimensions: 9.1 x 6.7 x 0.8 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #883,210 in Books (See Top 100 in Books)

Editorial Reviews

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

From the Author

Marketing Nutrition – Making it Easy to Eat Healthy Although encouraging people to eat more nutritiously promotes better health, many companies, health professionals, and even we as parents are less effective than we could be. Misunderstanding consumers has lead to floundering sales for soy foods, modest results for costly nutrition programs, and mountains of uneaten vegetables in homes and in school cafeterias. The objective of Marketing Nutrition (University of Illinois Press, 2005) is to change this.

This is not simply a Marketing 101 rehash applied to nutritious foods. It is based on dozens of studies conducted by the interdisciplinary research team at Cornell University’s Food and Brand Lab. The book identifies 14 real problems – such as "Nutrition Turn-off," the 5-a-Day frustration, De-marketing obesity, and targeting nutritional gatekeepers – and answers these problems through specific studies. The findings are broken down into what their implications are for brand managers, dieticians, health care professionals, and public policy officials. Some of these findings show . . . -- To change eating habits, target the cooks, not the consumers -- What are the best ways to introduce new foods into a diet -- How a "Clueless Cook" can make foods taste better in less than a minute -- Who are the three types of cooks who lead trends and opinions -- What type of health information is most effective -- How what nutrition label information is most effective --This text refers to the Hardcover edition.


More About the Author

I'm a professor whose mission is to help transform people's lives by finding the small changes that make the big difference. Most of my work is around food psychology and changing behavior -- what and how much someone eats.

For the past year, I've had an incredible once-in-a-lifetime opportunity. I was offered a Presidential appointment to be the Executive Director for USDA's Center for Nutrition Policy and Promotion (CNPP) -- it's the group in charge of the 2010 Dietary Guidelines and the Food Guide Pyramid (MyPyramid). We're doing lots of great things, but I'll return to Cornell as a Professor on January 21st 2009, when the new administration starts. In the meantime, check out MyPyramid.gov.




Okay, now here's the official boring bio:

Brian Wansink (Ph.D. Stanford 1990) is author of the best-selling book, Mindless Eating: Why We Eat More Than We Think (Bantam 2006) and of Marketing Nutrition (UIllinois Press 2005).

He is the John Dyson Professor of Consumer Behavior at Cornell University, where he directs the Cornell Food and Brand Lab. Previously, has been a professor of Nutritional science and of Marketing at Dartmouth College, the Vrije Universiteit (The Netherlands), the Wharton School at the University of Pennsylvania, the University of Illinois at Urbana-Champaign, INSEAD (France), and he was a visiting scientist at the U.S. Army Research Labs in Natick, MA.

His award-winning academic research on food psychology and behavior change has been published in the world's top marketing, medical, and nutrition journals. It has been presented, translated, reported, and featured in television documentaries on every continent but Antarctica.

The research findings of he and his colleagues have also contributed to the introduction of smaller '100 calorie' packages (to prevent overeating), the use of taller glasses in some bars (to prevent the overpouring of alcohol), and the use of elaborate names and mouth-watering descriptions on some chain restaurant menus (to improve enjoyment of the food).

An Iowa native, he lives with his family in Ithaca, NY, where he regularly enjoys both French food and french fries.


BRIAN WANSINK
John Dyson Chair of Marketing and of Applied Economics
Director - Cornell Food and Brand Lab
110 Warren Hall
Cornell University
Ithaca, NY 14853-7801

Customer Reviews

4.5 out of 5 stars
5 star
7
4 star
0
3 star
0
2 star
0
1 star
1
See all 8 customer reviews
It's interesting and full of useful information.
Genette
Drawing from numerous psychological studies, the mindset of the consumer is closely studied to gain insight into how this can be done effectively.
Melanie
The perspective provided in this book can benefit either consumers, marketers, and public policy makers.
Xue Gong

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Tara M. Diversi on May 10, 2010
Format: Hardcover Verified Purchase
I have been a follower of Professor Brian Wansink's brilliant work since studying as a dietitian from 2002, and Brian's book - Marketing Nutrition has been like my bible for my nutrition consulting.

We continue to face problems with the health of society deteriorating, and in Marketing Nutrition the science of nutrition is combined with the practical applicability of marketing and consumer behaviour to promote positive health behaviour.

As Dietitians, we have a strong understanding of the science behind how food and nutrients affect the body and body composition. We are passionate about having our message heard, but unfortunately as depicted on page 14 of Marketing Nutrition; Doctors, Magazines, Books and Television were ranked as more highly trusted sources of nutrition information than nutritionists.

Marketing nutrition gives us the tools to marketing nutrition and health and how we can use the principle that marketers use to achieve effective health outcomes.

Sometimes as dietitians, we believe that knowledge is power and focus on educating our clients. Although important, Brian identifies a hierarchy in nutrition knowledge and that if people link knowledge of a food's attributes to personal health consequences, they are more likely to accept and consume a new food.

Gatekeepers are identified as the key to promoting healthy eating, making up to 70% of the families food choices. To be successful, we therefore need to target gatekeepers who are making health decisions on behalf of others. Brian also describes research into successful health claims. Interestingly, short health claims were found to be more believable than long ones, and this could be relevant for all types of health messages.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 4 people found the following review helpful By Carol M. Koprowski on September 25, 2005
Format: Hardcover Verified Purchase
This book highlights the importance of considering what influences food choices. Too often health care providers ask individuals to make changes without taking into account the subtle environmental cues that encourage us to overeat or make inappropriate food choices. The author discusses the importance of being aware of these cues so that mindful eating practices can be developed.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By Xue Gong on March 19, 2014
Format: Kindle Edition Verified Purchase
I read heavily about Dr. Wansink's academic papers and I am very interested in food psychology and food marketing. The perspective provided in this book can benefit either consumers, marketers, and public policy makers. The solutions to change eating behavior are all based on rigid experimental research. Dr. Wansink first focuses on the external factors that influence consumers' choices. The win-win strategy behind would let food marketers re-think how to brand food products. Small step, big difference!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 10 people found the following review helpful By Melanie on November 1, 2005
Format: Hardcover
This book presents a very real and significant problem in today's society. That is, the North American population is getting more and unhealthy, in large part due to the North American diet. Furthermore, this Cornell University marketing professor suggests that marketing can be used to reverse this health crisis. The problematic question which consequently arises (unique to the issue of healthy eating), is how can consumers be marketed to enjoy healthy foods, when they already know what kinds of food they like to eat?

This book points out that, just as unhealthy foods have been marketed to become widely consumed, so too can healthy and nutritious foods, such as soy. Drawing from numerous psychological studies, the mindset of the consumer is closely studied to gain insight into how this can be done effectively. Consider, for example, the difference between Americans who readily turn their nose up to soy, whereas soy is a widely accepted food in many Asian countries. What accounts for these differences? What has made soy a success food in Asia, and a failure in North America? These are but a few of the questions considered by Marketing Nutrition. In effect, if one can 'tap into' the successes and failures of marketing various foods, the information can be used to advance the prevalence of soy in the North American diet.

Other discussions raised by Wansink include how foods that are new and unusual to the typical consumer can be effectively introduced and adopted into their lifestyle. Also, ideas are presented as to how to target nutrition towards the cook, rather than the consumer (which is proven to be ultimately more successful).
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Search

What Other Items Do Customers Buy After Viewing This Item?