您的位置： 首页 > 特色资源 > 特色资源列表页 > 资源详情
How Americans Rate Their Diet Quality: An Increasingly Realistic Perspective
- 英文名称：
- How Americans Rate Their Diet Quality: An Increasingly Realistic Perspective
- 作者：
- Christian A. Gregory; Travis A. Smith; Minh Wendt
- 工作单位：
- USDA's Economic Research Service
- 关键词：
- Diet perceptions; nutrition information; consumer perceptions; diet rating; CSFII; NHANES; FCBS;
- 年份：
- 2011
- 出版地：
- Washington, DC, USA
- 总页数：
- 23 pp
- 语种：
- English
- 摘要：
- Over the last 20 years, awareness of diet-related health concerns has become widespread in the United States as obesity, along with its associated human and financial costs, has increased. To estimate how this awareness affects Americans' perceptions of their own diet quality over this period and the factors associated with self-assessed diet health, we examine data from both the 1989-91 Continuing Survey of Food Intakes of Individuals and the 2005-08 Flexible Consumer Behavior Survey module of the National Health and Nutrition Examination Survey. We find, first, that Americans have become much less likely to rate their diets as "Excellent" or "Very Good" in terms of healthfulness, even though the healthfulness of the American diet has undergone little change over this period. Second, current self-ratings of diet are inversely related to the frequency of fast food and food-away-from-home consumption and positively related to the frequency of sharing meals with family. In addition, self-ratings of diet are positively associated with household availability of dark green vegetables and low-fat milk and negatively associated with availability of sweetened soft drinks.
相关资源
- Consumers' Use of Nutrition Information When Eating Out
- USDA's Healthy Eating Index and Nutrition Information
- Introduction of New Food Products With Voluntary Health- and Nutrition-Related Claims, 1989-2010
- Information and Consumer Willingness to Pay for Biofortified Yellow Cassava: Evidence from Experimental Auctions in Nigeria
- Consumer Use of Information: Implications for Food Policy
- The Association Between Restaurant Menu Label Use and Caloric Intake
- Menu Labeling Imparts New Information About the Calorie Content of Restaurant Foods
- Information, branding, certification, and consumer willingness to pay for high-iron pearl millet: Evidence from experimental auctions in Maharashtra, India
- Are consumers willing to pay more for biofortified foods?
- Can Food Stamps Do More to Improve Food Choices? An Economic Perspective—Nutrition Information: Can It Improve the Diets of Low-Income Households?
