Achieving Wellness through Behavior Innovation
Session Track: Weight Management
Date: Thursday, March 29, 2012; 8:00 – 9:00 a.m.
Behavioral innovation is a revolutionary approach to food product development designed to encourage more healthful consumption behaviors. In this session, the first discussion will focus on how current consumption patterns for meals, snacks, and other eating occasions intersect with more healthful food choices. The second discussion will focus on how behavioral innovation can be applied to increase wellness by changing meal replacement behavior through innovation. Seven meal replacement behavior segments will be characterized by occasions, moments, behavior drivers, products, habits, and seeking behaviors. These behavior segments will be further explored, helping food innovators and developers find profitable opportunities to achieve greater wellness for consumers.
Rachel Cheatham, Ph.D., Vice President of Nutrition Communications, Weber Shandwick and Adjunct Assistant Professor, Friedman School of Nutrition, Science and Policy, Tufts University
Rachel Cheatham holds a doctorate in nutritional biochemistry from Tufts University where she is also adjunct faculty teaching nutrition communications. Her doctoral research at Tufts focused on caloric restriction in humans in the energy metabolism laboratory. Currently, she works as the Vice President of Nutrition Communications at Weber Shandwick, a global public relations firm. In this role, she advises food, beverage and commodity clients on strategies necessary to create an integrated path which takes into account the latest in nutrition science, current dietary guidance and consumer insights. Prior to her current work, she worked as a television commercial producer/director in the advertising field, and also worked as a director at the International Food Information Council (IFIC) in Washington D.C. where she focused on consumer insights, biotechnology and food production methods. In addition, she sits on the Tufts Alumni Executive Council, is the Communications Director for the Nutrition Translation RIS of American Society of Nutrition, and member of the Institute of Food Technologists, American Dietetic Association and Obesity Society.
Dave Lundahl, Ph.D., President and C.E.O, InsightsNow
Dr. David Lundahl founded InsightsNow, Inc. in 2003. Combining research consulting expertise with technology to yield better insights has been his mission from the very beginning. David has more than 20 years’ experience in consumer research and product development, focusing on statistics and business process improvement. Working in management positions for the food industry for many years, David also has been an associate professor at Oregon State University and founded two companies. David is author of Breakthrough Food Product Innovation Through Emotions Research and creator of BehaviorLens™. He holds a master’s degree in statistics and a doctorate in food science, both from Oregon State University.