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Using New Tools to Evaluate Food Decisions

BY: Melanie Zanoza Bartelme
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Nutritional Economics and Value Based Decision Making: A Positive Influence for Health Outcomes
Session 009
Sunday, July 17; 8:30–10 a.m.
Room S504abc

In this presentation, speakers will describe a web-based application intended for nutrition educators to evaluate trade-offs between food product attributes in food decision-making.

Many factors contribute to food decisions, such as cost, preparation time, taste, nutrition quality, food safety, shelf life, and food waste, but cost-benefit analysis related to human health is rarely applied to existing and emerging food technologies. In this presentation, speakers will describe a web-based application intended for nutrition educators to evaluate trade-offs between food product attributes in food decision-making.

The session will focus on the emerging field of nutrition economics, which inputs direct and indirect cost savings due to shifts in ingredient intake patterns by calculating monetary valuations for the health benefits realized by such behavior changes. It will also explore new research opportunities in areas that further evaluate food value attributes to meet dietary recommendations and incorporate the analysis of health cost savings into research designs. The speakers will share their insights on how these efforts might help improve public health and the quality of life.

Presented by Janet E. Collins, Alison Kretser, Carolyn Dunn, Peter J.H. Jones, Jason Patrick Harris Jones, and Bill Layden

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