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Food and Nutrition EconomicsFundamentals for Health Sciences$
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George C. Davis and Elena L. Serrano

Print publication date: 2016

Print ISBN-13: 9780199379118

Published to Oxford Scholarship Online: November 2017

DOI: 10.1093/oso/9780199379118.001.0001

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PRINTED FROM OXFORD SCHOLARSHIP ONLINE (oxford.universitypressscholarship.com). (c) Copyright Oxford University Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in OSO for personal use. date: 29 July 2021

Information and Preferences

Information and Preferences

Chapter:
(p.101) 7 Information and Preferences
Source:
Food and Nutrition Economics
Author(s):

George C. Davis

Elena L. Serrano

Publisher:
Oxford University Press
DOI:10.1093/oso/9780199379118.003.0007

Chapter 7 incorporates the role of information in a very general way into the economic framework developed in Chapters 3–6. The focus of the analysis is to determine how information may affect preferences and therefore influence the demand curve and demand function for foods. The chapter evaluates possible changes in food consumption induced by a change in an information campaign relative to a nutrient or food recommendation level. It shows how other factors may moderate or offset informational campaigns that are designed to improve healthy food choices. The chapter closes with some of the main empirical findings relating different information campaigns to food and nutrition choices.

Keywords:   human capital, information, preferences, nutrient, food

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