Poverty, food selection and human nutrition
1978
Lane, S.
The "poor" could obtain a nutritionally adequate diet for less than they spend on food, but the less they spend, the less palatable, the starchier, and the more monotonous the diet. Their access to food is limited because they have low incomes and pay higher prices than others for food under the existing food delivery system. Generally lower educational levels and economic and nutritional expertise further handicap those with low incomes in maximizing utility derived form their food expenditures. Nonetheless, they appear to be relatively efficient in obtaining nutrients per dollar of food expenditure. Nutrition education programs require extension and improvement if their effectiveness in emending food choices is to increase.
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