Food Consumption Expenditures and Education of the Homemaker

Abstract

Data reported in the 1965–66 U.S.D.A. Household Food Consumption Survey were analyzed with two objectives: (1) to determine whether household consumption expenditures for various food products are related to homemakers' education and (2) to compare income elasticities and the effects of homemakers' education for selected food products. Income and educational elasticities estimated for 22 different foods indicate that differences in homemakers' education in addition to household income can have significant effects on the composition of household food expenditures. In most cases the educational and income elasticities had the same sign suggesting similar directional effects of these two variables on expenditures. All but two of the income elasticities and approximately one‐half of the educational elasticities were significantly different from zero.

Report of the Expert Panel on Population Strategies for Blood Cholesterol Reduction. A statement from the National Cholesterol Education Program, National Heart, Lung, and Blood Institute, National Institutes of Health.

“…A number of studies have evaluated food behavior as a function of educational level for both males and females. [430][431][432][433][434][435][436] The most commonly reported association is a positive relationship between educational level of a female head-of-household and adequacy of dietary intake. Education-related elasticities of demand for fruits and milk are even higher than their income elasticities.…”

State of the Art: Food Research

“…Both Lamkin, Hielscher, and Janes, (1970) and Bassler and Newell (1982) investigated food-buying practices of young families as related to situational variables like income and employment. Household income and homemakers' educational level were used as variables for predicting expenditures for 22 foods (Abdel-Ghany and Schrimper, 1978). Investigators of convenience food use (Tinklin, Fogg, and Wakefield, 1972) and meal-related activities (Ortiz, MacDonald, Ackerman, and Goebel, 1981) also have employed many of the aforementioned situational factors.…”

Increasing dark green leafy, yellow/orange, cruciferous vegetables, tomatoes, and physical activity in a low-income population: an evaluation of a critical thinking approach

“…The steady increase in the education level of women in the U.S. population have led to changes in the composition of household food budgets even after the effects of income and other factors are considered. This increase in education leads to an increase in female employment outside the home, reduces amount of time available for traditional homemaking, and determines the nutritional well-being of children (Abdel-Ghany & Schrimper, 1978).…”

“…Education of female head of household is positively related to total food expenditure. It has been postulated that with higher education women may have greater potential household purchasing power and consequently may consume products with higher income inelasticities (Abdel-Ghany & Schrimper, 1978) such as meats, and fresh fruits and vegetables (Popkins & Haines, 1981). In addition, higher education may result in increases in nutrition knowledge and greater concerns about factors affecting the health of household members and may affect preferences and general lifestyle (Abdel-Ghany & Schrimper, 1978).…”

“…This may be due to increase in nutrition knowledge and greater awareness of health concerns that comes with increased education. Studies have shown a positive relationship between women's educational level and their dietary intake (Abdel-Ghany & Schrimper, 1978;Cronin, et al, 1982;Frazo, 1993).…”