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Measuring Palatability As A Linear Combination Of Nutrient Levels In Food Items, Jeffrey S. Young
Measuring Palatability As A Linear Combination Of Nutrient Levels In Food Items, Jeffrey S. Young
Faculty & Staff Research and Creative Activity
It well known that palatability and nutritional quality of foods and/or diets are viewed as being in tension with one another. While there exist multiple measures of healthiness, there are no such measures for tastiness. This gap limits the degree to which researchers can investigate this tension and its implications for dietary behavior and hence public health and nutrition policy. The scope of future work concerning the dietary behavior of Americans would expand greatly if researchers better understood consumers’ willingness to eat certain foods, which matters as much as recommending those foods for them to eat in the first place. …
The Chow Test With Time Series-Cross Section Data, James K. Binkley, Jeffrey Young
The Chow Test With Time Series-Cross Section Data, James K. Binkley, Jeffrey Young
Faculty & Staff Research and Creative Activity
The Chow test is a standard method to test for differences in regression response across groups. In some cases, the groups being tested are composed of a time series of cross sections. If the individual units within the groups have systematic differences, the Chow test is compromised: individual and group effects become confounded. This can cause rejections in the absence of the group effect of interest. We illustrate the problem with Monte Carlo analyses, and propose an alternative bootstrap-like testing procedure that helps eliminate excessive Type I errors.