January 2020 – Nutrition for Health

In the context of the current obesity epidemic it is relevant to consider how we make food choices. We choose our foods not for their nutrients but because it tastes good, or because of its social function, or because of a harmonious dinner table. Yet, as public health and medical professionals, we aim for a healthy nutritional status in our population. How do people make choices in relation to foods to build their diets? How does this work neurobiological, and how does this work psychologically, for example from a marketing perspective, and how does industry relate to dietary choice?