An Analysis of the Consumption of Sausages in Scotland using Supermarket Data
| dc.creator | Revoredo-Giha, Cesar | |
| dc.creator | Kupiec-Teahan, Beata | |
| dc.creator | Wrieden, Wendy | |
| dc.creator | Davis, Victoria | |
| dc.creator | Milne, Anne | |
| dc.creator | Leat, Philip M.K. | |
| dc.date | 2017-04-01T14:04:08Z | |
| dc.date.accessioned | 2026-07-09T05:15:23Z | |
| dc.description | This paper addresses consumers’ choices by looking into: current food choices made by different socio-economic groups; price barriers for diet improvement; and ways in which marketing may affect product choice. The study seeks: first, to analyze the differences in consumption of sausages of different nutritional composition among different socio-demographic and lifestage groups; and second, to measure whether it is possible to improve diet quality without affecting household expenditure. Sausages represent a relatively high proportion of red and processed meat purchases in Scotland, contributing significantly to the fat and sodium in the Scottish diet. The data used consisted of two-years of weekly information from a top-4, UK supermarket. The results suggest that it is possible to purchase similar quantities of a lower saturated fat or lower sodium sausage for the same price as a higher saturated fat or sodium sausage. However, it would cost more for some the groups to replace both a lower saturated fat and a lower sodium sausage in the household’s food basket. | |
| dc.identifier | doi:10.22004/ag.econ.91678 | |
| dc.identifier | https://ageconsearch.umn.edu/record/91678/files/8giha_Teahan_wrieden_davis_milne_leat.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/91678 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/561183 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/91678 | |
| dc.title | An Analysis of the Consumption of Sausages in Scotland using Supermarket Data | |
| dc.type | Text |