Food Expenditure and Nutrient Availability in Elderly Households

Hama, Mary Y.; Chern, Wen S.

doi:10.1111/j.1745-6606.1988.tb00209.x

Cited by 14 publications

(7 citation statements)

References 8 publications

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“…Examples are Eastwood et al. (1986), Hama and Chern (1988), Variyam et al. (1999), Variyam (2003) and Abdulai and Aubert (2004).…”

Section: The Literaturementioning

confidence: 99%

“…As the health value of foods 1 depends on nutrients contained in foods, a second branch of studies focuses on selected nutrients (such as fat, cholesterol, vitamins, minerals and fibre) (e.g. Hama and Chern, 1988; Nayga, 1994). The third approach aims to reproduce the extent of healthy eating by an indicator that combines several nutrients and/or foods.…”

Section: Introductionmentioning

confidence: 99%

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Consumer demand for healthy eating considering diversity – an economic approach for German individuals

Drescher¹,

Thiele

Roosen³

et al. 2009

Int J Consumer Studies

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Rising incidence and costs of diet‐related diseases have led to nutritionists' and economists' interest in factors determining the demand for healthy eating. The present study analyses the demand for healthy eating by the use of a new food‐based indicator, which combines the health value and diversity of a food basket. Although the diversity aspect gains in importance in recommendations for healthy eating it was not considered adequately in healthy eating indicators until now. Within the household production theory the new indicator is used to identify factors influencing the demand for healthy food diversity for 3220 German individuals. The results of regression analyses show that the demand for a healthy diet is influenced by age and mainly by knowledge, attitudinal and behavioural (proxy‐)variables as education level, participation in a health training course and sport activity. On the basis of these findings conclusions are drawn for health and nutrition policy in Germany and Europe.

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“…Examples are Eastwood et al. (1986), Hama and Chern (1988), Variyam et al. (1999), Variyam (2003) and Abdulai and Aubert (2004).…”

Section: The Literaturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumer demand for healthy eating considering diversity – an economic approach for German individuals

Drescher¹,

Thiele

Roosen³

et al. 2009

Int J Consumer Studies

View full text Add to dashboard Cite

show abstract

“…This method, as developed by Smallwood and Blaylock (1981), can be used to incorporate subsistence. Hama and Chern (1988) used this approach to create an explanatory variable in Engel functions and nutrient demand equations. A problem with this framework is that the use of food to account for the RDAs may not be based upon the consumer's actual purchases.…”

Section: Measures Of Nutritional Statusmentioning

confidence: 99%

Incorporating Subsistence into a Probit Analysis of Household Nutrition Levels

Cook

Eastwood

Cheng

1991

J. Agric. Appl. Econ.

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Previous nutrient demand and consumption analyses show that several economic and sociodemographic variables are often associated with intakes. However, most of the literature does not account for differences among individuals within households. This study reviewed possible definitions of nutrient differences with respect to nutritional needs. Nutrient levels defined by the Thrifty Food Plan were used as subsistence levels for households in the 1977-78 Nationwide Food Consumption Survey. Probit analysis showed that the usual variables found related to nutrient intakes did not differentiate among subsistence groups. Household life cycle and working female heads influenced whether the household was under its requirement level.

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“…The extent to which FSP/SNAP was associated with food insecurity or diet quality has been studied extensively by many researchers; FSP was associated with more food expenditures and improved diet quality (Basiotis et al, 1983(Basiotis et al, , 1987Hama and Chern, 1988;Hoynes and Schanzenbach, 2009;Johnson et al, 1981). Increased food expenditures related to FSP was observed in several food items including non-alcoholic beverages (Salathe, 1980).…”

Section: Introductionmentioning

confidence: 99%