USDA\u0027s Healthy Eating Index and Nutrition Information

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英文名称：

USDA\u0027s Healthy Eating Index and Nutrition Information

作者：

Jay Variyam; James R. Blaylock""url":0; David Smallwood""url":0;

来源地址：

https://www.ers.usda.gov/api/publications/v1.0?page=47&items_per_page=20&sort_by=releaseDate&sort_order=DESC&series=AP%2CCCR%2CEB%2CEIB%2CERR%2CTB

关键词：

diet quality;  Healthy Eating Index;  nutrient demand;  nutrition knowledge;  health inputs;  health production; 

年份：

1998

出版地：

Washington, DC, USA

总页数：

26

语种：

English

摘要：

A comprehensive model is developed to measure the extent that nutrition knowledge and diet-health awareness, among other factors, influence an individual\u0027s Healthy Eating Index (HEI), USDA\u0027s measure of overall diet quality. This is the first study that rigorously attempts to examine variation in the index across population groups by controlling for personal and household characteristics and nutrition information levels, as well as test for endogeneity of nutrition information. Results indicate that one\u0027s level of nutrition information has an important influence on one\u0027s HEI and that nutrition information and the HEI are simultaneously determined. Other factors explaining variations in HEI\u0027s across individuals are income and education levels, race, ethnicity, and age. Evidence supports the hypothesis that higher education promotes more healthful food choices through better acquisition and use of health information.