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U.S. DEMAND FOR EDIBLE FATS AND OILS: A DYNAMIC SYSTEM WITH ARMA ERRORS
Steven T Yen,Wen S Chern People&Global Business Association 2002 Global Business and Finance Review Vol.7 No.1
This study investigates the effects of prices and total expenditure on U.S. household consumption of edible fats and oils that are strictly used for salad and cooking. A flexible dynamic demand system which nests the Translog and Almost Ideal Demand Systems is estimated using annual time-series data in the U.S. Results suggest that correction for serial correlation is important. With dynamic specification and correction for serial correlation. the generalized model outperforms the two restrictive specifications in terms of simple model adequacy but generates similar demand elasticities. Demands for fats and oils are found to be price inelastic. We also find a mix of gross substitutes and complements among the products considered. Findings on the effects of prices are useful for private edible oil companies in formulating their pricing strategies and for policy makers in designing effective domestic and trade policies.
Kim Eon-Jin,Chern Wen S. The Korean Home Economics Association 2005 International Journal of Human Ecology Vol.6 No.1
This study examines factors determining contemporary Chinese households' food away from home (FAFH) expenditures using Becker's household production theory. Data came from the 2000 urban household survey in Guangdong Province, collected by National Bureau of Statistics (NBS) of China. It was revealed that the contemporary urban Chinese wives also substitute their household work by time-saving product, FAFH, as Becker's household production theory postulated. This suggests the important role of time-value (opportunity cost) in determining household FAFH expenditure across the cultures.
Park, sunmin,S, Chern-Wen The Korean Nutrition Society 1997 Nutritional Sciences Vol.30 No.4
Fat consumption has decreased since the 1950's in the United States, and coronary heart disease mortality rates have gradually declined as well. These changes might be associated with changes of attitudes due to increased information about the relationship between fat consumption and hear disease. The purpose of this study was to determine whether knowledge and attitudes concerning fat and foods high or low in fat had an impact on peoples' actual fat consumption. for this study, the data of fat consumption and knowledge/attitudes of people came from the 1989-1991 Continuing Survey of food Intakes by Individuals/Diet and Health Knowledge Survey (CSFII/DHKS), conducted by USDA. It was found that women 65 years ed older tried to avoid more fat and consume more vegetables than those aged 25-64 years ; in fact, the actual fit consumption of those over 65 years was lowest among all age categories. However, the elderly did not have as much nutrition knowledge as people aged 25-64 years. Attitudes concerning vegetables and health were a better predictor of fat consumption than those concerning fat itself. However, low-fat milk consumption was influenced by nutrition knowledge as well as attitudes about fat intake people with better knowledge and attitudes concerning fat intake consumed more low-fat milk. This could be resulted from the reason that low-fat milk is a good substitute for whole milk. The conclusion of this study is that there are two essential elements in healthy eating patterns: a) good attitudes towards fat and vegetable consumption, and b) correct nutritional knowledge concerning the fat-content of foods and the availability of alternatives.
Park, Sun-Min,Chern, Wen-S The Korean Nutrition Society 1997 Journal of Nutrition and Health Vol.31 No.7
Fat consumption has decreased since the 1950's in the United States, and coronary heart disease mortality rates have gradually declined as well. These changes might be associated with changes of attitudes due to increased information about the relationship between fat consumption and heart disease. The purpose of this study was to determine whether knowledge and attitudes concerning fat and foods high or low in fat had an impact on peoples' actual fat consumption. For this study, the data of fat consumption and knowledge/attitudes of people came from the 1989-1991 Continuing Survey of Food Intakes by Individuals/Diet and Health Knowledge Survey (CSFII/DHKS), conducted by USDA. It was found that women 65 years and older tried to avoid more fat and consume more vegetables than those aged 25-64 years : in fact, the actual fat consumption of those over 65 years was lowest among all age categories. However, the elderly did not have as much nutrition knowledge as people aged 25-64 years. Attitudes concerning vegetables and health were a better predictor of fat consumption than those concerning fat itself. However, low-fat milk consumption was influenced by nutrition knowledge as well as attitudes about fat intake : people with better knowledge and attitudes concerning fat intake consumed more low-fat milk. This could be resulted from the reason that low-fat milk is a good substitute for whole milk. The conclusion of this study is that there are two essential elements in healthy eating patterns : a) good attitudes towards fat and vegetable consumption, and b) correct nutritional knowledge concerning the fat-content of foods and the availability of alternatives.