Measuring palatability as a linear combination of nutrient levels in food items

It well known that palatability and nutritional quality of foods and/or diets are viewed as being in tension with one another. While there exist multiple measures healthiness, no such for tastiness. This gap limits the degree to which researchers can investigate this its implications dietary behavior hence public health nutrition policy. The scope future work concerning Americans would expand greatly if better understood consumers’ willingness eat certain foods, matters much recommending those them first place. Using stepwise selection algorithms, a nutrient profiling model is developed resulting estimates used compute numerical measure relative food items. Foods found be relatively tasty by tend lower quality, expected. implies policy aimed at altering consumption patterns should emphasize score high both Tastier without additional benefit healthier composition candidates taxes discourage excess consumption, while healthy low could subsidized using tax revenue.