IMPROVING NUTRITION THROUGH NUDGING, EDUCATION, AND FOOD SYSTEM INNOVATIONS

The objectives of the proposed research are (1) to investigate the link between food assistance program participation and health outcomes; (2) evaluate the effectiveness of various nudges, nutrition education and BCC strategies to improve nutrition; and (3) seek to understand how factors such as local food systems, food access and income constraints, political and other source of conflicts, and access to capital influence production decisions and patterns and, ultimately, nutrition. The proposed research will employ a variety of secondary, primary and experimental data from the US and across the globe. The primary goal of the proposed research is to inform policymakers on various issues affecting nutrition and health outcomes.