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Home Cooking, Food Consumption and Food Production among the Unemployed and Retired Households

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  • Matthew Brzozowski
  • Yuqian Lu
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    Abstract

    Utilizing the 1996 Canadian Food Expenditure survey matched with Canadian Nutrient File, we separate actual food consumption from observed expenditure and test the Permanent Income/Life Cycle Hypothesis on the true consumption data. We find that the lower food expenditure during periods of unemployment or retirement (previously reported in the literature), does not translate into poorer nutrition. Household calorie intake and major nutrient intake seem to be unaffected by changes in employment status. We find evidence that unemployed or retired households substitute food purchased from restaurants for food purchased for at home consumption. Further, with the 1998 Time Use Survey we find that individuals who are not employed devote more time for food preparation. Finally we present limited evidence that unemployed and retired households substitute precooked meals for meals made from primary ingredients.

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    File URL: http://socserv.mcmaster.ca/sedap/p/sedap151.pdf
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    Bibliographic Info

    Paper provided by McMaster University in its series Social and Economic Dimensions of an Aging Population Research Papers with number 151.

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    Length: 41 pages
    Date of creation: May 2006
    Date of revision:
    Handle: RePEc:mcm:sedapp:151

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    Related research

    Keywords: Food Production; Nutrition; Consumption Smoothing;

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    Cited by:
    1. Sule Alan & Kadir Atalay & Thomas F. Crossley, 2008. "The Adequacy of Retirement Savings: Subjective Survey Reports by Retired Canadians," Canadian Public Policy, University of Toronto Press, vol. 34(s1), pages 95-118, November.

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