Will Changing Demographics Affect U.S. Cheese Demand?

Davis, Christopher G.; Blayney, Donald P.; Dong, Diansheng; Yen, Steven T.; Johnson, Rachel

doi:10.1017/s107407080000420x

Cited by 11 publications

(4 citation statements)

References 28 publications

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“…Compared with the earlier studies where beef was the first highest ranked food source of protein; in this study, poultry was the first highest ranked food source of protein among all adults and those 19–50 y. Changes in ranking of beef, poultry, and cheese are consistent with temporal trends in intake [3,50]. These foods were also good to excellent sources of B vitamins, vitamin D, calcium, potassium, iron, or zinc; and, when consumed in their lowest fat form, they are consistent with foods recommended by MyPlate [49].…”

Section: Discussionsupporting

confidence: 62%

Food Sources of Energy and Nutrients among Adults in the US: NHANES 2003–2006

O’Neil

Keast²,

Fulgoni³

et al. 2012

Nutrients

202

243

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Identification of current food sources of energy and nutrients among US adults is needed to help with public health efforts to implement feasible and appropriate dietary recommendations. To determine the food sources of energy and 26 nutrients consumed by US adults the 2003–2006 National Health and Nutrition Examination Survey (NHANES) 24-h recall (Day 1) dietary intake data from a nationally representative sample of adults 19+ years of age (y) (n = 9490) were analyzed. An updated USDA Dietary Source Nutrient Database was developed for NHANES 2003–2006 using current food composition databases. Food grouping included ingredients from disaggregated mixtures. Mean energy and nutrient intakes from food sources were sample-weighted. Percentages of total dietary intake contributed from food sources were ranked. The highest ranked sources of energy and nutrients among adults more than 19 years old were: energy—yeast bread/rolls (7.2%) and cake/cookies/quick bread/pastry/pie (7.2%); protein—poultry (14.4%) and beef (14.0%); total fat—other fats and oils (9.8%); saturated fatty acids—cheese (16.5%) and beef (9.1%); carbohydrate—soft drinks/soda (11.4%) and yeast breads/rolls (10.9%); dietary fiber—yeast breads/rolls (10.9%) and fruit (10.2%); calcium—milk (22.5%) and cheese (21.6%); vitamin D—milk (45.1%) and fish/shellfish (14.4%); and potassium—milk (9.6%) and coffee/tea/other non-alcoholic beverages (8.4%). Knowledge of primary food sources of energy and nutrients can help health professionals design effective strategies to reduce excess energy consumed by US adults and increase the nutrient adequacy of their diets.

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Section: Discussionsupporting

confidence: 62%

Food Sources of Energy and Nutrients among Adults in the US: NHANES 2003–2006

O’Neil

Keast²,

Fulgoni³

et al. 2012

Nutrients

202

243

View full text Add to dashboard Cite

show abstract

“…Since then, forces driving trends in children’s food/beverage consumption have included an increased number of meals consumed outside the home [43]; trade liberalization which has increased the number of foods available [44]; changing beverage [45,46], food [47], and snacking preferences [48]; availability of competitive foods in schools [49]; and food product reformulations in response to consumers’ health concerns [50]. More recent data [30] only provided information on total energy, solid fat, and added sugar intake among children.…”

Section: Discussionmentioning

confidence: 99%

Food Sources of Energy and Nutrients among Children in the United States: National Health and Nutrition Examination Survey 2003–2006

Keast¹,

Fulgoni²,

et al. 2013

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Background: Recent detailed analyses of data on dietary sources of energy and nutrients in US children are lacking. The objective of this study was to identify food sources of energy and 28 nutrients for children in the United States. Methods: Analyses of food sources were conducted using a single 24-h recall collected from children 2 to 18 years old (n = 7332) in the 2003–2006 National Health and Nutrition Examination Survey. Sources of nutrients contained in foods were determined using nutrient composition databases. Food grouping included ingredients from disaggregated mixtures. Mean energy and nutrient intakes from the total diet and from each food group were adjusted for the sample design using appropriate weights. Percentages of the total dietary intake that food sources contributed were tabulated by rank order. Results: The two top ranked food/food group sources of energy and nutrients were: energy—milk (7% of energy) and cake/cookies/quick bread/pastry/pie (7%); protein—milk (13.2%) and poultry (12.8%); total carbohydrate—soft drinks/soda (10.5%) and yeast bread/rolls (9.1%); total sugars—soft drinks/soda (19.2%) and yeast breads and rolls (12.7%); added sugars—soft drinks/soda (29.7%) and candy/sugar/sugary foods (18.6%); dietary fiber—fruit (10.4%) and yeast bread/rolls (10.3%); total fat—cheese (9.3%) and crackers/popcorn/pretzels/chips (8.4%); saturated fatty acids—cheese (16.3%) and milk (13.3%); cholesterol—eggs (24.2%) and poultry (13.2%); vitamin D—milk (60.4%) and milk drinks (8.3%); calcium—milk (33.2%) and cheese (19.4%); potassium—milk (18.8%) and fruit juice (8.0%); and sodium—salt (18.5%) and yeast bread and rolls (8.4%). Conclusions: Results suggest that many foods/food groupings consumed by children were energy dense, nutrient poor. Awareness of dietary sources of energy and nutrients can help health professionals design effective strategies to reduce energy consumption and increase the nutrient density of children’s diets.

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“…(), Mittal (), Zheng and Henneberry (), Davis et al . (), Kumar et al . () and Attanasio and Lechene ().…”

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Consistent Estimation of a Censored Demand System and Welfare Analysis: The 2012 VAT Reform in Spain

García‐Enríquez¹,

Echevarrı́a²

2016

J Agricultural Economics

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This paper analyses the effects that the 2012 VAT reform in Spain had on households' welfare, focusing on a major expenditure group: food and non-alcoholic beverages. Households' demands are modeled as a two-stage Quadratic Almost Ideal Demand System, which is then estimated by means of a consistent two-step estimator introduced in Tauchmann (2010) and not previously used in studies of this type. This procedure allows consistent imposition of the traditional parameter restrictions that utility maximisation requires in the context of a censored model. Our results show that the welfare loss and the increment in the tax bill increase with income. We also show that expenditure on food and non-alcoholic beverages grows less than proportionately with income. Consequently, households with lower income experience a greater welfare loss relative to their income levels. In short, the 2012 VAT reform in Spain, focusing on this expenditure group, can be considered as regressive.

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Will Changing Demographics Affect U.S. Cheese Demand?

Cited by 11 publications

References 28 publications

Food Sources of Energy and Nutrients among Adults in the US: NHANES 2003–2006

Food Sources of Energy and Nutrients among Adults in the US: NHANES 2003–2006

Food Sources of Energy and Nutrients among Children in the United States: National Health and Nutrition Examination Survey 2003–2006

Consistent Estimation of a Censored Demand System and Welfare Analysis: The 2012 VAT Reform in Spain

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