Race, Economics, And Social Status

Social and economic status of an individual or group can be measured as a blend of wealth, income, occupation, and education. Other contributors to social and economic status include race, ethnicity, home ownership, family size, family types, and even types of foods purchased. The combination of social and economic status can reveal a group or individual\u27s unequal access to resources, privilege, power, and control in a society. This Spotlight on Statistics examines Consumer Expenditure Survey data to explore the patterns of social and economic factors by race and ethnicit

Income and Spending Patterns Among Black Households

Household spending data can offer great insight on how households choose and prioritize their wants and needs. In addition, changes in the household spending market basket help to determine Social Security’s general benefit increases, based on cost of living, as measured by the Consumer Price Index. Moreover, such information is widely used by policymakers and researchers to study the impact of inflation and government economic policy. Data from the U.S. Bureau of Labor Statistics (BLS) Consumer Expenditure (CE) Survey provide information on annual household spending. From these aggregated data, analysts, in government, business, labor, and academia, can generalize about consumer behavior in the U.S. population. However, looking at demographic subgroups of the population can give us a deeper understanding of consumption preferences and spending behavior for a particular group. Using data from the CE Survey, this article looks at the household spending and the income distribution of all Black households. It then compares and contrasts the spending patterns of low-income Black households to their high-income counterparts. Findings show that the average amount of pretax income for Black households is about 70 percent of the national average. In addition, the analysis based on income shows that tobacco and smoking supplies were the only expenditure category in which high-income Black households did not outspend low-income Black households

An Examination of Gender and AA Status Effects on the Relapse Potential of Alcoholics Anonymous Participants

This study explored the differences in short term (two years or less) and long term (three or more years) Alcoholics Anonymous participation and gender differences on the potential for relapse . Previous studies on the relationship between AA participation and treatment outcome have had mixed results. There has been limited research into alcoholism and its impact on women . Sixty AA participants were selected, thirty who had two or less years with AA, and thirty who had three or more years with AA . There were fifteen females and males in both the newcomers and old- timers groups . These participants rated their level of confidence in resisting alcohol using the Situational Confidence Questionnaire (Annis and Graham, 1987) . The results revealed a number of significant differences in mean SCQ subscale scores based on differences in gender and status on confidence scores on five of the eight SCQ subscales

Esquisse d'une monographie des couches quaternaires visibles dans l'exploitation de la Société des carrières du Hainaut à Soignies, par A. Rutot (Bruxelles, 1920, extrait des Mémoires publiés par l'Académie royale de Belgique, IV).

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Effects of irradiation on the rate of water vapor transmission of food packaging materials

Food can be preserved by irradiation which is the exposure of food to ionising radiation, high energy electron from electron beams or X-rays or gamma rays from Cobalt-60 or Cesium-137 radioisotopes. Irradiation does not leave a residue in the food and it does not make it radioactive. The low level energy levels of Cobalt and Cesium isotopic gamma rays does not induce any radioactivity. Irradiation has the same preservative effect on food as heat treatment, but because irradiation does not appreciably raise the temperature of the food, it is known as \u27cold sterilization\u27. Irradiation can potentially be used to preserve fresh meat, poultry, sea food, vegetables, fruits, grain and other foods which harbor disease causing microorganisms and also extend shelf-life. Other potential advantages include replacement of chemical fumigation to control insect infestation of grains, cereals, flour, fruits and vegetables, and partial replacement of food additives such as nitrite in cured meat. One of the characteristic advantages of the irradiation process is that the product can be irradiated after it has been placed within its container, and sealed so that recontamination after processing is prevented. It is not possible for the product itself to become radioactive, and there are no residue of any kind left by the process. Once treated, foods are ready for use or consumption. Irradiation can cause changes in the physical properties of some packaging materials which alters the strength, color, sealability, or barrier properties of the materials hence this study was to confirm the effects of irradiation on the rate of water vapor transmission of the food packaging materials selected for the test