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Is Food Marketing Making Us Fat? by Pierre Chandon,Brian Wansink Pdf
Is Food Marketing Making Us Fat? reviews the literature in marketing, nutrition, psychology, economics and related disciplines that investigate the link between marketing activity, food intake and obesity, with a particular emphasis on the effects of marketing on overeating. The authors bring together streams of research which have so far been largely disconnected. To limit the scope of the review, this monograph focuses on the direct effects of marketing activity under the direct control of food marketers and on consumption volume because of its direct impact on food/energy intake. It also reviews studies on food choice to the extent that it obviously impacts energy intake but exclude studies of the effects of marketing on energy expenditure.
In this paradigm-shattering book, leading behavioural economist and food psychologist Brian Wansink - dubbed the 'Sherlock Holmes of food' and the 'wizard of why' - offers a radical new philosophy for weight loss. The answer isn't to tell people what to do: it's to set up their living environments so that they will naturally lose weight. Using cutting-edge, never-before-seen research from his acclaimed Food and Brand Lab at Cornell University, Wansink reveals how innovative and inexpensive design changes - from home kitchens to restaurants, from grocery stores to schools and workplaces - can make it mindlessly easy for people to eat healthier and make it more profitable for the companies who sell the food. In Slim by Design, Wansink argues that the easiest, quickest and most natural way to reverse weight gain is to work with human nature, not against it. He demonstrates how schools can nudge kids to take an apple instead of a cookie, how restaurants can increase profits by selling half-size portions, how supermarkets can double the amount of fruits and vegetables they sell, and how anyone can cut plate refills at home by more than a third. Interweaving drawings, charts, floor plans and scorecards with new scientific studies and compelling insights that will make you view your surroundings in an entirely fresh way, this entertaining, eye-opening book offers practical solutions for changing your everyday environment to make you, your family and even your community slim by design.
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.
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’s 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’ failures and successes. The key problem with marketing nutrition remains, after all, marketing.
Institute of Medicine,Board on Children, Youth, and Families,Food and Nutrition Board,Committee on Food Marketing and the Diets of Children and Youth
Author : Institute of Medicine,Board on Children, Youth, and Families,Food and Nutrition Board,Committee on Food Marketing and the Diets of Children and Youth Publisher : National Academies Press Page : 537 pages File Size : 48,6 Mb Release : 2006-05-11 Category : Medical ISBN : 9780309097130
Food Marketing to Children and Youth by Institute of Medicine,Board on Children, Youth, and Families,Food and Nutrition Board,Committee on Food Marketing and the Diets of Children and Youth Pdf
Creating an environment in which children in the United States grow up healthy should be a high priority for the nation. Yet the prevailing pattern of food and beverage marketing to children in America represents, at best, a missed opportunity, and at worst, a direct threat to the health prospects of the next generation. Children's dietary and related health patterns are shaped by the interplay of many factorsâ€"their biologic affinities, their culture and values, their economic status, their physical and social environments, and their commercial media environmentsâ€"all of which, apart from their genetic predispositions, have undergone significant transformations during the past three decades. Among these environments, none have more rapidly assumed central socializing roles among children and youth than the media. With the growth in the variety and the penetration of the media have come a parallel growth with their use for marketing, including the marketing of food and beverage products. What impact has food and beverage marketing had on the dietary patterns and health status of American children? The answer to this question has the potential to shape a generation and is the focus of Food Marketing to Children and Youth. This book will be of interest to parents, federal and state government agencies, educators and schools, health care professionals, industry companies, industry trade groups, media, and those involved in community and consumer advocacy.
Challenges and Opportunities for Change in Food Marketing to Children and Youth by Institute of Medicine,Food and Nutrition Board,Standing Committee on Childhood Obesity Prevention Pdf
The childhood obesity epidemic is an urgent public health problem. The most recent data available show that nearly 19 percent of boys and about 15 percent of girls aged 2-19 are obese, and almost a third of U.S. children and adolescents are overweight or obese (Ogden et al., 2012). The obesity epidemic will continue to take a substantial toll on the health of Americans. In the midst of this epidemic, children are exposed to an enormous amount of commercial advertising and marketing for food. In 2009, children aged 2-11 saw an average of more than 10 television food ads per day (Powell et al., 2011). Children see and hear advertising and marketing messages for food through many other channels as well, including radio, movies, billboards, and print media. Most notably, many new digital media venues and vehicles for food marketing have emerged in recent years, including Internet-based advergames, couponing on cell phones, and marketing on social networks, and much of this advertising is invisible to parents. The marketing of high-calorie, low-nutrient foods and beverages is linked to overweight and obesity. A major 2006 report from the Institute of Medicine (IOM) documents evidence that television advertising influences the food and beverage preferences, requests, and short-term consumption of children aged 2-11 (IOM, 2006). Challenges and Opportunities for Change in Food Marketing to Children and Youth also documents a body of evidence showing an association of television advertising with the adiposity of children and adolescents aged 2-18. The report notes the prevailing pattern that food and beverage products marketed to children and youth are often high in calories, fat, sugar, and sodium; are of low nutritional value; and tend to be from food groups Americans are already overconsuming. Furthermore, marketing messages that promote nutrition, healthful foods, or physical activity are scarce (IOM, 2006). To review progress and explore opportunities for action on food and beverage marketing that targets children and youth, the IOM's Standing Committee on Childhood Obesity Prevention held a workshop in Washington, DC, on November 5, 2012, titled "New Challenges and Opportunities in Food Marketing to Children and Youth."
NATIONAL BESTSELLER From the #1 bestselling and Pulitzer Prize-winning author of Salt Sugar Fat, the troubling story of how food companies have exploited our most fundamental evolutionary instincts to get us hooked on processed foods. Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that processed food is addictive, like drugs or alcohol? Motivated by these questions, Pulitzer Prize-winning investigative reporter Michael Moss began searching for answers, to find the true peril in our food. In Hooked, Moss explores the science of addiction and uncovers what the scientific and medical communities--as well as food manufacturers--already know, which is that food can, in some cases, be even more addictive than alcohol, cigarettes, or drugs. Our bodies are hard-wired for sweets, so food manufacturers have deployed fifty-six types of sugar to add to their products, creating in us the expectation that everything should be cloying; we've evolved to prefer convenient meals, so three-fourths of the calories we get from groceries come from ready-to-eat foods. Moss goes on to show how the processed food industry has not only tried to deny this troubling discovery, but exploit it to its advantage. For instance, in a response to recent dieting trends, food manufacturers have simply turned junk food into junk diets, filling grocery stores with "diet" foods that are hardly distinguishable from the products that got us into trouble in the first place. With more people unable to make dieting work for them, manufacturers are now claiming to add ingredients that can effortlessly cure our compulsive eating habits. A gripping account of the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us what we can do so that we can once again seize control.
Our planet is in the grip of an obesity pandemic. More than a billion people worldwide are overweight and over 600 million are obese. We live in an obesogenic environment in which it is much easier to get fat than to stay fit. How has this come to be? Who is to blame? What can we do? In Fat Planet, Dr David Lewis and Dr Margaret Leitch examine the social and psychological causes of the obesity pandemic in order to answer these questions. They use ground-breaking research to highlight the behaviour of corporations that relentlessly promote foods high in sugar, fat and salt, and show that these ‘junk’ foods have shockingly similar neurological effects to hard drugs. They consider the prevalence of food cues which unconsciously stimulate our desire to consume. And they debunk the myths of fad diets and slimming pills, suggesting practical, easily implemented strategies for sustainable weight loss. The evidence is clear: our problem with obesity must be addressed or we will face catastrophic consequences. It is not too late to change.
Obesity is the public health crisis of the twenty-first century. Over 150 million Americans are overweight or obese, and across the globe an estimated 1.5 billion are affected. In A Big Fat Crisis, Dr. Deborah A. Cohen has created a major new work that will transform the conversation surrounding the modern weight crisis. Based on her own extensive research, as well as the latest insights from behavioral economics and cognitive science, Cohen reveals what drives the obesity epidemic and how we, as a nation, can overcome it. Cohen argues that the massive increase in obesity is the product of two forces. One is the immutable aspect of human nature, namely the fundamental limits of self-control and the unconscious ways we are hard-wired to eat. And second is the completely transformed modern food environment, including lower prices, larger portion sizes, and the outsized influence of food advertising. We live in a food swamp, where food is cheap, ubiquitous, and insidiously marketed. This, rather than the much-discussed "food deserts," is the source of the epidemic. The conventional wisdom is that overeating is the expression of individual weakness and a lack of self-control. But that would mean that people in this country had more willpower thirty years ago, when the rate of obesity was half of what it is today! The truth is that our capacity for self-control has not shrunk; instead, the changing conditions of our modern world have pushed our limits to such an extent that more and more of us are simply no longer up to the challenge. Ending this public health crisis will require solutions that transcend the advice found in diet books. Simply urging people to eat less sugar, salt, and fat has not worked. A Big Fat Crisis offers concrete recommendations and sweeping policy changes-including implementing smart and effective regulations and constructing a more balanced food environment-that represent nothing less than a blueprint for defeating the obesity epidemic once and for all.
The Fattening of America by Eric A. Finkelstein,Laurie Zuckerman Pdf
A guide to how America became the fattest nation, and how the food industry and the government keep it that way. In The Fattening of America, renowned health economist Eric Finkelstein, along with business writer Laurie Zuckerman, reveal how the US economy has become the driving force behind our expanding waistlines. Blending theory, research, and engaging personal anecdotes, the authors discuss how declining food costs—especially for high-calorie, low-nutrient foods—and an increasing usage of technology, which make Americans more sedentary, has essentially led us to eat more calories than we burn off. Praise for The Fattening of America “[Finkelstein and Zuckerman] show that our entire society profits from making people fat and then either keeping them fat or making them thin again. When you understand how these powerful forces work, you can do a better job of resisting them—and staying healthy.” —Jack Challem, bestselling author of The Food-Mood Solution and Stop Prediabetes Now “Everyone who eats food in America must read this book. It is a comprehensive guide to how we’ve become the fattest nation on the planet and how the food industry, in cahoots with the government, makes us one of the least healthy nations.” —Fred Pescatore, MD, MPH, CCN, author of The Hamptons Diet “The authors have done an excellent job talking to mainstream America about obesity. It brings together all of the latest research and packages it in a way that is engaging for the average person. I very much enjoyed the book and would recommend it for anyone interested in obesity. Well done.” —James O. Hill, PhD, Professor of Pediatrics and Medicine at the University of Colorado Health Sciences Center, and author of The Step Diet: Count Steps, Not Calories to Lose Weight and Keep It Off Forever “An important book for everyone interested in gaining a better understanding of the underlying causes behind the obesity epidemic and options for addressing it.” —Barry Popkin, Carla Smith Chamblee Distinguished Professor of Global Nutrition at the University of North Carolina
“If diets worked, we'd all be thin by now. Instead, we have enlisted hundreds of millions of people into a war we can't win." What’s the secret to losing weight? If you’re like most of us, you’ve tried cutting calories, sipping weird smoothies, avoiding fats, and swapping out sugar for Splenda. The real secret is that all of those things are likely to make you weigh more in a few years, not less. In fact, a good predictor of who will gain weight is who says they plan to lose some. Last year, 108 million Americans went on diets, to the applause of doctors, family, and friends. But long-term studies of dieters consistently find that they’re more likely to end up gaining weight in the next two to fifteen years than people who don’t diet. Neuroscientist Sandra Aamodt spent three decades in her own punishing cycle of starving and regaining before turning her scientific eye to the research on weight and health. What she found defies the conventional wisdom about dieting: ·Telling children that they’re overweight makes them more likely to gain weight over the next few years. Weight shaming has the same effect on adults. ·The calories you absorb from a slice of pizza depend on your genes and on your gut bacteria. So does the number of calories you’re burning right now. ·Most people who lose a lot of weight suffer from obsessive thoughts, binge eating, depression, and anxiety. They also burn less energy and find eating much more rewarding than it was before they lost weight. ·Fighting against your body’s set point—a central tenet of most diet plans—is exhausting, psychologically damaging, and ultimately counterproductive. If dieting makes us fat, what should we do instead to stay healthy and reduce the risks of diabetes, heart disease, and other obesity-related conditions? With clarity and candor, Aamodt makes a spirited case for abandoning diets in favor of behaviors that will truly improve and extend our lives.
'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.
Marketing for Sustainable Development by Sihem Dekhili Pdf
Many people see a weak association between marketing and sustainable development and even consider them as two incompatible fields. However, marketing benefits from an extremely powerful position to encourage transformations at the production level and to guide consumers towards responsible behaviors. From its inception, marketing has been positioned as a support for the relationship between the company and its customers, with the quest for well-being set in the very foundations of the discipline. In a context that is marked by crises and much skepticism, marketing today should, more than ever, prove that it acts in good faith. This book offers practitioners, public authorities, professors and students illustrations that demonstrate that the dissemination of sustainable practices is indeed a marketing issue. It argues that it is particularly important not only to overcome the divide between the concepts of marketing and sustainability, but also to use marketing tools and frameworks to support sustainable development and strengthen the green market.
Handbook on Ethics and Marketing by Alexander Nill Pdf
Exploring both the theoretical and the applied aspects of the role ethics plays in marketing, this Handbook analyzes key issues in order to advance our understanding and provide an overview of the state of the art in this vital field.
