دورية أكاديمية
Ten-year trends in the price differential between healthier and less healthy foods in New Zealand.
| العنوان: | Ten-year trends in the price differential between healthier and less healthy foods in New Zealand. |
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| المؤلفون: | Mackay S; School of Population Health, University of Auckland, Auckland, New Zealand., Vandevijvere S; School of Population Health, University of Auckland, Auckland, New Zealand., Lee A; School of Population Health, University of Auckland, Auckland, New Zealand. |
| المصدر: | Nutrition & dietetics: the journal of the Dietitians Association of Australia [Nutr Diet] 2019 Jul; Vol. 76 (3), pp. 271-276. Date of Electronic Publication: 2018 Jul 23. |
| نوع المنشور: | Comparative Study; Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: The Association Country of Publication: Australia NLM ID: 101143078 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1747-0080 (Electronic) Linking ISSN: 14466368 NLM ISO Abbreviation: Nutr Diet Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Deakin, ACT : The Association, c2002- |
| مواضيع طبية MeSH: | Food Handling*, Commerce/*trends , Diet, Healthy/*economics , Food/*economics, Humans |
| مستخلص: | Aim: To measure the relative change in price of healthier and less healthy foods over 10 years in New Zealand. Methods: Foods in the New Zealand food price index were classified as healthy and less healthy (WHO Europe Nutrient Profile Model) and by degree of processing (according to the NOVA classification). The change in price from February 2007 to January 2017 was analysed using a mixed model for repeated measures with healthiness (or level of processing), season and time added as covariates. Results: Eighty-eight (of 155) relevant items had sufficient information on weight and healthiness. The trend of increasing food prices over time was similar for healthier and less healthy foods and between the three categories of processing. There was a statistically significant interaction (P = 0.014) between seasons and healthiness of foods, and seasons and degrees of processing (P < 0.001). The price of healthy foods and minimally processed foods fluctuated more by season compared to less healthy foods and processed foods. Conclusions: Food prices increased over time with no significant difference in the rate of change for healthier and less healthy foods, and between foods of different degrees of processing. This method can be used to routinely monitor relative changes in food prices according to healthiness. (© 2018 Dietitians Association of Australia.) |
| فهرسة مساهمة: | Keywords: food cost; food price index; food prices |
| تواريخ الأحداث: | Date Created: 20180724 Date Completed: 20200429 Latest Revision: 20200429 |
| رمز التحديث: | 20221213 |
| DOI: | 10.1111/1747-0080.12457 |
| PMID: | 30033532 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1747-0080 |
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| DOI: | 10.1111/1747-0080.12457 |