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What can industry do to facilitate dietary and behavioural changes?

Published online by Cambridge University Press:  09 March 2007

Johanna T. Dwyer  and
Chung Mei Ouyang
Johanna T. Dwyer*
Affiliation:
Tufts University Schools of Medicine and Nutrition, and Jean Mayer Human Nutrition Research Center on Aging at Tufts University, Box 783, New England Medical Center, 750 Washington St, Boston, MA, USA
Chung Mei Ouyang
Affiliation:
Tufts University Schools of Medicine and Nutrition, and Jean Mayer Human Nutrition Research Center on Aging at Tufts University, Box 783, New England Medical Center, 750 Washington St, Boston, MA, USA
*
*Corresponding author: J. T. Dwyer, fax +1 617 636 8325, email [email protected]
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Abstract

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The food industry has five important roles in facilitating needed dietary and behavioural changes. Two of these roles are direct ones. Industry can increase the availability of a wide variety of basic commodities and new foods that help consumers meet dietary recommendations. It is also responsible for developing and formulating appealing, healthy and effective food products that decrease risks of chronic degenerative disease. Industry also plays an indirect role in facilitating dietary change by motivating consumers to select and prepare foods that will result in healthy dietary patterns. It can also participate in coalitions to facilitate other behaviours that decrease risks. Finally, it can collaborate actively in applied and fundamental research to further our understanding of the associations between food and health.

Keywords

IndustryNutritionDiabetesMetabolic syndromeChronic degenerative diseaseDiet-related risk factors
Type
Research Article
Information
British Journal of Nutrition , Volume 83 , Issue S1 , June 2000 , pp. S173 - S180
Copyright
Copyright © The Nutrition Society 2000

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