Impact of Consumer Installment Debt on Food Expenditures

Trends in consumer installment credit over the period 1980 to 1989 are discussed; as well, a two-equation recursive model is developed to identify and assess the impact of installment credit on food expenditures. The first equation concerns factors affecting the ratio of consumer installment credit to personal disposable income, namely habit persistence, expected income, the prime interest rate, the unemployment rate, and the percentage of the population aged 25 to 44. The second equation focuses on factors affecting real per capita food expenditures, namely the real price of food, real per capita personal disposable income, seasonality, and a polynomial distributed lag of the measure of the ratio of consumer installment credit to personal disposable income from the first equation. The ratio of installment credit to personal disposable income has a positive effect on food expenditures; over the long run a one percent change in this ratio leads to a 0.15 percent change in real per capita food expenditures. On average, it takes just over six months for a change in this ratio to be transferred to food expenditures.     

Food Label Use,Self‐Selectivity,and Diet Quality

Food labels provide measurable benefits by improving diet quality of Americans by as much as four to six points on a 100‐point Healthy Eating Index scale. Among nutritional panels, serving sizes, nutrient content claims, list of ingredients, and health claims, the use of health claims on food labels provides the highest level of improvement in diet quality. The data source for this analysis is the 1994 to 1996 Continuing Survey of Food Intakes for Individuals (CSFII) and the accompanying Diet and Health Knowledge Survey (DHKS).     

Degree-of-readiness classification system for foods: development,testing and use

A 14 category degree-of-readiness classification scheme was developed for foods used in at-home consumption. The codes were further aggregated to three categories: no preparation, some preparation and considerable preparation. The classification system was tested with two groups of consumers and was found to be acceptable both by experienced and inexperienced food preparers. When nationwide household food consumption data were categorized by this system, the majority of most frequently reported foods required no preparation in the home prior to consumption.