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Evolution of Nutritional Quality in the U.S
Emily Yucai Wang
Christian Rojas
Christoph Bauner
其他書名
Evidence from the Ready-to-Eat Cereal Industry
出版
SSRN
, 2015
URL
http://books.google.com.hk/books?id=-pHgzwEACAAJ&hl=&source=gbs_api
註釋
Over the past two decades, product assortment and nutritional content in the ready-to-eat cereal industry have changed dramatically. Creating and analyzing a unique dataset to examine this evolution, we find that: 1) there exists a discrepancy between the nutrition quality of available products and that of the actual intake, 2) by either measure, average nutrition quality in our sample decreased between 1988 and 2001 and, despite recent improvements, current nutrition quality is still lower than that observed in 1988, 3) the there is no evidence that healthier products have ever been significantly more expensive than unhealthier alternatives, and 4) contrary to previous findings, healthier varieties of goods seem to be as widely available to consumers as less healthy alternatives.
