Diet Quality In The United States Improved During The Great Recession And Deteriorated During Economic Recovery Journal Of The Academy Of Nutrition And Dietetics Author podcast

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Diet Quality in the United States Improved during the Great Recession and Deteriorated During Economic Recovery

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Annie Yu-An Chen, DDS, MS, Assistant Policy Researcher at RAND Corporation, discusses a new study that examined cyclical changes in American diet quality related to macroeconomic conditions. She and co-author Roland Sturm, PhD, Senior Economist at RAND Corporation, found that the American diet improved when unemployment peaked after the Great Recession, and then declined significantly. This was particularly true in 2011and 2012, a period with historically high unemployment rates in the United States. However, since recovery began in 2013, the quality of the American diet has declined and is now at a 20-year low. (https://doi.org/10.1016/j.jand.2021.09.019)

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#Science #Elsevier #Nutrition #Health and Well-Being #United States