household Food Consumption - gov.uk · IllTABLES(Cont'd) Income group differences inaverageconsumption, expenditure orprices Table 12 Expenditure on seasonal, convenience and other

lGRICULTURI

household Food Consumptionand Expenditure: 1976

Annual R

MINISTRY OFAGRICULTURE, FISHERIES AND FOOD

Household Food Consumptionand Expenditure: 1976

Annual Report of the

National Food Survey Committee

LONDONHER MAJESTY'S STATIONERY OFFICE

© Crown copyright 1976

ISBN 0 11 241052 9

THE NATIONAL FOOD SURVEY COMMITTEE

L Napolitan, CB, MSc(Econ)Ministry of Agriculture, Fisheries and Food, Chairman

M A Abrams, PhD(Econ)1Director, Survey Unit, Social Science Research Council

A W Ashby, MSUnilever, Ltd

A H J Baines, MAMinistry of Agriculture, Fisheries and Food

C J Brown, MA2

Professor J A C Brown, MAUniversity of Oxford

Sylvia J Darke, MSc, MB, ChBDepartment of Health and Social Security

G A H Elton, DSc, PhD, CChem, FRIC, FIBiol, FIFSTMinistry of Agriculture, Fisheries and Food

G I Forbes, FACMA, MFCM, LRCS&P, DTM&H, DPH, DMSA, DIHScottish Home and Health Department

J A Heady, MA, PhDRoyal Free Hospital School of Medicine

Dorothy F Hollings worth, OBE, BSc, CChem, FRIC, FIBiol, FIFST, SRDDirector-General, The British Nutrition Foundation

Professor J H Kirk, CBE, MA3Emeritus Professor of Marketing, University of London

C G Thomas4

Office of Population Censuses and Surveys

Professor W J Thomas, MSc, MA(Econ)Faculty of Economics and Social Studies, University of Manchester

Secretaries

D H Buss, PhDMinistry of Agriculture, Fisheries and Food

S ClaytonMinistry of Agriculture, Fisheries and Food

'Up to October, 1976.

'Up to May, 1977.

•Up to April, 1977.

•Up to June, 1977.

iii

NOTE

Summary results of the National Food Survey are published quarter by quarterin the Monthly Digest ofStatistics and, with commentaries, in Trade and Industry.Applications for unpublished analyses should be made to the National FoodSurvey Branch of the Ministry of Agriculture, Fisheries and Food, TolcarneDrive, Pinner, Middlesex, HA5 2DT (Telephone 01-868 7161, extension 43

or 44).

IV

Contents

Paragraphs

I INTRODUCTION 1-2

O NATIONAL FOOD SURVEY RESULTS, 1976 . 3-35

National averages, Great Britain 4-18

Geographical, income group and family composition differences. 19-23

Nutritional value 24-31

Special analyses 32-35

ffl TABLES Page

Table 1 Changes in incomes, prices and expenditure, 1976 . . 17

Average consumption, expenditure or prices relating to all households

in the National Food Survey sample

Table 2 Household food expenditure and total value of foodobtained for consumption: 1976 compared with 1975 21

Table 3 Percentage changes in average expenditure, food prices andreal value of food purchased: quarters of 1976 comparedwith corresponding quarters of 1975 .... 22

Table 4 Indices of expenditure, prices and real value of foodpurchased for household consumption: 1976 comparedwith 1975 23

Table 5 Subsidised foods: average expenditure, purchases andprices 24

Table 6 Consumption of individual foods: quarterly and annualnational averages 25

Table 7 Expenditure on individual foods: quarterly and annual

national averages 28

Table 8 Food prices: quarterly and annual national averages,

individual foods 32

Table 9 Percentage of households purchasing seasonal types offood during Survey week 35

Geographical differences in average consumption, expenditure or prices

Table 10 Expenditure on seasonal, convenience and other foods,

together with comparative indices of food prices and the

real value of food purchased 39

Table 11 Consumption: annual averages for individual foods . 40

v

Ill TABLES (Cont'd)

Income group differences in average consumption, expenditure or prices

Table 12 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and the

real value of food purchased ......Table 13 Consumption, main food groups, annual averages .

Table 14 Expenditure, main food groups, annual averages

Household composition differences in average consumption, expenditureor prices


real value of food purchased. .

Table 16 Consumption, main food groups, annual averages .


Table 18 Total food expenditure of certain household compositiongroups within income groups .....

Table 19 Consumption of main foods by certain household composition groups within income groups: annual averages .

Average nutritional value of household food

Table 20 National quarterly and annual averages

Table 21 Contributions made by groups of foods to the nutritionalvalue of household food : national averages

Table 22 Geographical variations

Table 23 Income group differences

Table 24 Household composition differences

Table 25 Household composition differences within income groups

Table 26 Nutrients obtained for one penny from selected foods:national averages .......

Table 27 Indices of nutritional value for money of selected foods :

national averages .......Special analyses

FREEZER-OWNING AND OTHER HOUSEHOLDS


real value of food purchased......Table 29 Consumption, main food groups, annual averages .


Page

51

52

55

61

62

64

67

68

77

79

83

85

87

89

98

99

103

104

106

VI

ID TABLES (Cont'd)

Table 31 Nutritional value of food ....CONSUMPTION OF MILK BY DIFFERENT CATEGORIES OF PERSON

Table 32 Average quantities .....MEALS EATEN OUTSIDE THE HOME

Table 33 All meals .......Table 34 Mid-day meals by children aged 5-14 years .

SOFT DRINKS

Table 35 Purchases, expenditure and prices .

Page108

110

112

113

114

TV APPENDICESPage

APPENDIX A

Structure of the Survey 119

TABLES

Table I Constituencies surveyed . 123

Table 2 Composition of the sample of responding households 124

Table 3 Composition of the sample of responding households:analysis by region and type of area . 124

Table 4 Age and sex distributions of persons in the samples ofresponding households from each region and type ofarea ......... 125

Table 5 Income group distributions of samples of respondinghouseholds in different types of area . 126

Table 6 Age and sex distributions of persons in the samples ofresponding households in different income groups . 127

Table 7 Age and sex distributions of persons in the samples ofresponding households of different composition . 128

Table 8 Composition of the sample of responding households:analysis by income group and household com

position 129

Table 9 Average number of earners per household: analysis

by income group and household composition . . 130

Table 10 Ownership of deep-freezers and refrigerators 131

Table 11 Recommended intakes of nutrients 132

Table 12 Survey classification of foods, 1976 . 133

vn

IV APPENDICES (Cont'd)Page

APPENDIX B

Demand analyses and estimates of demand parameters . . . 139

TABLES

Table 1 Estimated income elasticity of household foodexpenditure 141

Table 2 Estimates of income elasticities of demand forindividual foods ....... 142

Table 3 Estimates of price elasticities of demand for certainfoods, 1971-1976 ....... 146

Table 4 Annual indices of average deflated prices, purchasesand demand, 1971-1976 150

Table 5 Estimates of price and cross-price elasticities ofdemand for certain foods, 1969-1976 . . . 166

Table 6 Annual indices of average deflated prices, purchasesand demand taking into account the effect of cross-price elasticities for related commodities, 1969-1976 168

APPENDK C

Estimates of national supplies of food moving into consumption, 1976

compared with 1975 171

GLOSSARY 173

viii

I Introduction

Household food consumption andexpenditure: 1976

I Introduction

1 This Report is being issued in a shorter form than usual in order to reduce

the time-interval between compilation of the results of the National FoodSurvey and their publication. Nevertheless, it contains practically all of the

customary tabulations and up-dates to the end of 1976 the material containedin the previous Report1 which reviewed events over the period from 1970 to1975. The text is presented in summary form to serve as a postscript to the earliervolume.

2 Personal income, expenditure and retail prices in the United Kingdom. Therate of inflation, as measured by the General Index of Retail Prices, abated in

1976 to about 16 J per cent per annum, while an enquiry by the Department ofEmployment into average weekly earnings indicates that these rose by a littleover 13 per cent. However, provisional data from the national accounts indicatethat personal disposable income per head may have fallen in real terms by nomore than a half of one per cent. Some provisional estimates of consumers'expenditure per head as derived from the national accounts are given in Table 1 :

for food and for total expenditure they show changes of less than 1 per cent inreal terms compared with the previous year. These estimates are given as a

background against which to review the results of the National Food Surveywhich are presented in the following pages.

lHomehold Food Consumption and Expenditure: 1975, HMSO, 1977).

3

II National Food Survey Results, 1976

National Food Survey Results, 1976 7

II National Food Survey Results, 1976

3 The National Food Survey data for 1976 have been derived from recordsprovided by a sample of 7,516 private households in Great Britain (ie England,Wales and Scotland). Only food which enters into the household food supplyand which is intended for human consumption is covered, and the Surveyexcludes such items as soft drinks1, alcoholic drinks and chocolate and sugar

confectionery which are often purchased by members of the family withoutcoining to the notice of the housewife or other person who keeps the record.The fieldwork of the Survey is carried on continuously throughout the yearexcept for breaks at Christmas and during general election campaigns. Theyear's fieldwork commenced on Monday 29th December 1975 and continueduntil Friday 17th December 1976. Details of the sample and of the revised

sampling procedure in 1976 are given in Appendix A. A glossary of terms used

in the tables and text appears at the end of the Report.

National Averages —Great Britain (Tables 2-9 and Appendix B)

4 Average levels of household food consumption, expenditure and prices. Expenditure on food for consumption in the home in 1976 averaged £4-41 per personper week and was 16-9 per cent greater than the average for the previous year.

Thus for an average household of 205 adults and 0-88 children in 1976 expendi

ture would have amounted to £12-88 per week in 1976 as compared with £1 1 -02

in 1975. The Survey index of food prices actually paid by housewives rose by

17-9 per cent, and the real value of household food purchases per head is

estimated to have fallen by 1 per cent. This latter fall is attributable principallyto the shortage of potatoes and to decreases in household purchases of beefand of butter. The decline in consumption of these three commodities taken

together was sufficient to depress the overall index of real value by 2 per cent,

but half of this effect was offset by increased purchases of pork, poultry, frozenconvenience meats, margarine, sugar, root vegetables, indigenous top fruit,some cereal products (including flour, breakfast cereals, rice and pasta) and,

during the exceptionally hot summer, tea.

5 Consumption of frozen convenience foods continued to be the most rapidlygrowing sector, and the index of real value of purchases of these foods was

11 per cent higher than in 1975. The increase in the price index of these foods

(20 per cent in 1976) was greater than that for other convenience foods, largely

because of the effect of the potato shortage on the price of frozen chips and otherfrozen potato products ; nevertheless, the group of frozen convenience foodshas consistently shown a less steeply rising price trend than has been shown by

the other broad commodity groups.

6 The running down of food subsidies in 1976 contributed to an increase of25 per cent in the price index for subsidised foods compared with an increase

of 16 per cent in the price index for all other foods. Average expenditure onboth of these groups of foods failed to increase as much as prices, but the implicit fall in the real value per head of purchases of subsidised foods was slightly

'Exceptionally and experimentally, soft drinks bought for the household supply were recorded in 1975 and 1976 but excluded from all the estimates and tables in this Reportexcept Table 35.

8 Household Food Consumption and Expenditure: 1976

greater than that for all other foods (-1-6 per cent compared with —0-9 percent), so that in this respect there was some slight reversion towards the positionwhich existed before the extension of consumer subsidies in 1974.

7 Milk and cream. Household consumption of liquid milk fell by 1 per centin 1976 to 4-71 pints per person per week though the price increase of lp perpint in September merely restored the price in real terms to the same level as

at the end of 1973. Consumption of instant milk and of yoghurt was more thanfully maintained, but demand for cream again weakened slightly.

8 Cheese. The decreases in the subsidy in January and November had theeffect of levelling off the average price in real terms during the year, and averageconsumption remained at 3-79 oz per person per week.

9 Meat and poultry. Average consumption of beef fell by 8 per cent in 1976

to 7-62 oz per person per week. Consumption by households not owning a

deep-freezer fell to its lowest level for three years during the exceptionallyhot summer but, in contrast, freezer-owners took advantage of the prices whichthen prevailed to build up their stocks. Consumption of lamb was barelymaintained, and average purchases of pork, though about 6 per cent greaterthan in the previous year, found greater favour with households owning afreezer than those without. The overall decrease of 4 per cent in average household purchases of red carcase meat was virtually made good by increased

purchases of poultry (especially broiler chicken) and frozen convenience meatproducts.

10 Fish. A small increase in average consumption in 1976 to 4-58 oz perperson per week appears to have been due to increased purchases of frozenconvenience fish products.

11 Eggs. The average price of eggs was rising at a rate no greater than therate of inflation during 1976 but, despite this levelling off in real terms (afterdeclining over the previous two years from the high level which had prevailedduring the winter of 1973-74), household consumption resumed its downwardtrend and fell from an average of 4-21 eggs per person per week in the firstquarter of the year to 3-88 per week in the fourth quarter.

12 Fats. The phasing out of the butter subsidy in three steps in 1976 hadthe effect of raising the average price over the year by about 20 per cent inreal terms as compared with the previous year. Consumers responded byreducing their average consumption by 0-47 oz (8-3 per cent) to 5-16 oz perperson per week and increasing their purchases of soft margarine by a corresponding amount to 1 -58 oz while leaving their consumption of other margarinevirtually unchanged at 1-48 oz. Purchases of cooking oils and fats declinedslightly.

13 Sugar and preserves. Household purchases of sugar averaged 12-20 ozper person per week in 1976 and showed no signs of recovering to the level

which preceded the shortages in the second half of 1974. The average price inreal terms was, in 1976, still more than 40 per cent higher than in 1972, andthis appears to account for much, but not all, of the reduction in the level ofconsumption. Purchases of jams and marmalade continued their downwardtrend.


14 Vegetables. The poor potato crops of 1975 and 1976 forced householdconsumption to a record low average of 35-3 oz per person per week for the latteryear, and prices rose to unprecedented high levels. During the period of greatest

shortage from April to June, the average price paid by housewives for oldpotatoes was 13-2p per lb and that for new potatoes 14-6p per lb; even after

the lifting of the year's main crop the average was as high as 10-3p per lbin the fourth quarter of the year. Averaged over the whole year, per caputpurchases and consumption of raw potatoes were 23 per cent lower than in1974 while average expenditure on them was more than two and a half times

as great as in that year (or 85 per cent greater in real terms). Consumption offresh green vegetables was almost at the same level as in 1975 and that of rootvegetables increased by only 0-73 oz to 14-51 oz per person per week. Purchases

of canned vegetables and some frozen vegetable products increased significantly,but the increases were largely offset by decreases in purchases of cooked chips,frozen potato products and some other frozen vegetables.

15 Fruit. Consumption of fresh fruit rose by 0-80 oz to 18-31 oz per personper week, the highest average recorded since 1971. The increase was mainly inconsumption of apples and of stone fruit, but a significant increase was alsonoted for pears. Consumption of most other kinds of fresh fruit declined,

especially that of oranges. Purchases of processed fruit were barely maintained,decreases for canned fruit not quite being offset by increased purchases ofdried fruit and ofnut products.

16 Bread, flour confectionery and other cereal foods. Average purchases ofbread fell by about Joz to a record low level of 33-17 oz (inclusive of declared

perquisites). Decreases in the subsidy resulted in a general upswing in the real

price throughout the year, but even by the end of the year the real price was stilllower than during, for example, the two years before the subsidy was introduced,and during the first eighteen months of its operation. The decrease in purchasesin 1976 was in respect of small white loaves and large sliced white loaves;purchases of brown bread and of speciality breads (including rolls) continuedto increase. Purchases of flour attained the highest level (just over 6 oz per personper week) so far recorded in the nineteen-seventies, but there were furtherdecreases in purchases of cakes and pastries. Purchases of biscuits were well-maintained and there was a significant increase in purchases of breakfastcereals throughout the whole year and not just during the hot summer. Demandfor rice, pasta products and frozen cereal convenience foods gained some limitedimpetus from the shortage of potatoes.

17 Beverages. The failure of the Brazilian coffee crop resulted in a rapidupsurge in coffeeprices throughout 1976,andthe average price paid by housewives

for instant coffee in the fourth quarter of the year was £2-14 per lb comparedwith £1-39 per lb a year previously. Average purchases were in no way diminished,averaging 0-51 oz per person per week over the whole year, and rising to0-57 oz in the fourth quarter of the year, when, however, it was apparent thatthe additional buying was a larder-stocking-up operation in anticipation offurther price increases. Purchases of tea were fully maintained throughoutmost of the year while the average price was declining in real terms; followingremoval of the subsidy on 26th September, the real price advanced sharplyand purchases were cut back, but not for long, as the prospect of further priceincreases gave rise to a bout of buying for stock in the first quarter of 1977.


18 Miscellaneousfoods. The main developments in this group of foods in 1976

were the continued increase in household purchases of ice-cream throughoutthe whole year and a significant increase in purchases of canned soups in thefirst and fourth quarters of the year. Novel protein foods while showing some

increase remained relatively insignificant.

Geographical, Income Group and Family Composition Differences

19 Geographical differences (Tables 10 and 1 1). The two separate geographical

analyses of National Food Survey data were changed at the beginning of 1976

in consequence of the reorganisation of local government areas which tookplace in 1974 and 1975. The analysis according to region is now in terms ofthe new standard regions as defined in Table 1 of Appendix A to this Report,except that the very small sample from East Anglia has been combined withthe sample from the South East region. The analysis according to type of areadistinguishes six categories: — (i

) the Greater London Council area (as before),

(ii) the new Metropolitan counties of England together with the centralClydeside conurbation, (iii)-(vi) four groups of areas classified according toelectorate density. Further details are given in the Glossary.

20 The Survey continues to be designed to be representative of Great Britainas a whole and practical considerations limit the number of localities whichcan be included from each region in any one year1. The localities selected in

a single year from any one region may not therefore be fully representative ofthat region. The regional estimates given in Tables 10 and 11 should thereforebe treated with some reserve. Moreover, direct comparisons with data forearlier years should be avoided for this reason and also because of the changes

to regional boundaries. The most conspicuous example of variation due tothese causes is that of the Northern region, the sample for which in 1976 waslocated in Darlington, Stockton and Workington and recorded an average

food expenditure some 6-3 per cent greater than the national average, in contrastto the sample in 1975 (located in Gateshead, South Shields and Scarborough)for which an average food expenditure only 0-6 per cent greater than the

national average was recorded. Further details of the samples of respondinghouseholds are given in Tables 2-5 of Appendix A.

21 Income group differences (Tables 12-14). The income groups8 in thisanalysis continue to be defined in terms of the gross weekly income of (inmost cases) the head of the household, and the income ranges for each groupare revised annually in order to allow for prospective inflation and changes ingross earnings during the following twelve months. This revision must take

place in advance of the fieldwork for the year. Further details of the procedurewere given in the Annual Report for 19753. The income ranges used in 1976

and the distribution of households in the effectively responding sample are

shown below. Further details of the sample of households in each group are

given in Tables 5,

6,

8 and 9 of Appendix A.

■Details of the sampling scheme are given in Appendix A.•See Glossary.^Household Food Consumption and Expenditure: 1975, paragraph 53, HMSO, 1977.


Income group Gross weekly income Number ofhouseholds

Percentage of households

in groups Al toDof head of in whole

sample

Householdscontaininone or m

earners:AlA2BCD

household (a) realised target

gore

£120 or more£ 91 but less than £120£ 57 but less than £ 91

£ 33 but less than £ 57

Less than £33

312 41 5-4 3528 70 9-2 7

2,614 34-8 45-4 401,995 26-5 34-6 40

311 41 5-4 10

Total 5,760 76-6 100 100

Householdswithoutan earner:

El .E2 .

Pensionerhouseholds (b)

£33 or moreLess than £33

260 3-5

5-9442

n.a. 1,059 141

Total 7,521 700

(a) Or of the principal earner if the income of the head of the household was below £33

(the upper limit for group D). See "Income groups" in Glossary.

(b) See Glossary.

22 It will be apparent from the table above that incomes rose more during1976 than had been anticipated for Survey purposes at the end of 1975 when

the ranges for use in 1976 were determined. As a result, the averages of foodconsumption, expenditure and nutrition for each income group in Tables 12-14,

18, 19, 23 and 25 are not fully comparable with those for other years, since the

composition of the various groups has changed. The general effect of the changeis that the averages for each group except the pensioner households will have

been depressed because they each incorporate households lower down the

income scale than was intended. This, however, is purely a classification problemwhich does not affect the overall averages for all households since the latter

are in effect compiled as weighted averages of the averages for each incomerange using weights equivalent to the proportion of the whole realised samplein each range. The comparatively low averages recorded in 1976 by income

group Al are clearly not entirely due to this classification problem. They areattributable, at least in part, to this group obtaining more meals out per head

than any other income group (Table 33) and therefore having to provide proportionately less of their food requirements from the household food supply.They contain relatively more sedentary men with low energy requirements andfewer in physically active occupations, and also they contain relatively morechildren per adult (Tables 6 and 8 in Appendix A). Indeed, the increase in the

average number of children per household from 1-24 in the sample fromgroup Al in 1975 to 1-45 in the sample classified as group Al in 1976 alsoprovides an explanation for some of the apparent decline in the relative positionof this group and must be interpreted as the result of sampling variation as

well as of the change in classification.


23 Household composition differences (Tables 15-19). The classification inthese tables is the same as that used in the Report for 1975 except that thecross-classification with income group in Tables 18 and 19 is affected by thechanges described in paragraphs 21 and 22. Changes compared with 1975 inthe per caput food expenditures of each family composition group relative toeach other (and therefore after taking inflation into account) are within therange of normal sampling variation.

Nutritional Value

24 As in previous years, the nutritional value of the foods obtained in differentcategories of household throughout Great Britain has been calculated by meansof nutrient conversion factors developed especially for this purpose. Thesefactors are largely based on the values given in McCance and Widdowson's TheComposition of Foods1. The nutrients obtained by each group of households arealso compared with those recommended by DHSS2 after allowing for the age,sex and occupational activity of each person, the proportion of meals eaten

outside the home, and for an assumed wastage of 10 per cent of the edible portionof all foods. These recommendations are currently under review. It must alsobe remembered that additional energy and small amounts of other nutrientsare obtained from alcoholic drinks, sweets and snacks not recorded in thisSurvey. For these reasons, and because of the safety margin included in most ofthe recommendations, average intakes may fall substantially below them withoutcause for alarm; indeed for one nutrient, vitamin D, most adults need no dietaryintake at all because they will obtain sufficient from the action of sunlight ontheir skin. Full details of the methodology used in making these comparisonsare given in the Annual Report for 1972s.

25 National averages. The nutritional value of the diet in each quarter of1976 is shown in Table 20. The energy content declined for the sixth consecutiveyear, but by the insignificant amount of 10 kilocalories per person per day. The2,280 kcal available would have met 95 per cent of the present energy recommendation, and any shortfall would have been more than made good by thesupplies of alcoholic drinks (equivalent to 160 kcal per person per day) andsweets (145 kcal) available in the UK. Furthermore, it is impossible to allowfor any reduction in energy expenditure, and therefore in energy requirements,which might have occurred during the exceptionally hot summer of 1976.

Intakes of protein, especially animal protein, were slightly higher than in 1975.

Intakes of the minerals and vitamins were also little different from the previousyear, except for a substantial increase in vitamin A (from 1,370 to 1,480 (xg

retinol equivalent) arising from the increased contributions of both liver andcarrots, and a decrease in vitamin C (from 51 to 48 mg) because the declines

in potatoes and in fruits rich in vitamin C were not fully offset by the increases

in other fresh fruit and vegetables.

*A A Paul and DAT Southgate, McCance and Widdowson's The Composition of Foods,4th edition, HMSO, 1977.

•Department of Health and Social Security, Recommended Intakes of Nutrients for the

United Kingdom. Reports on Public Health and Medical Subjects No 120, HMSO, 1969.

'Household Food Consumption and Expenditure: 1972, paragraph 100 and Appendix A,paragraphs 17-22, HMSO, 1974.


26 Table 21 shows the average contributions made by different foods to the

energy and nutrient content of the diet. The main energy contribution was, as

always, made by cereals and cereal products (30-4 per cent of the total). Adecrease in the contribution from white bread was more than offset by increasesfrom other breads and from flour, and the relative importance of cereal productsas a whole therefore continued its steady increase since 1972 (when they provided 28-9 per cent of the total energy) to a point higher than any since 1966.

The other main energy contributions were from meat and meat products (1 5-9

per cent), visible fats (15-0 per cent), milk, cream and cheese (14-9 per cent

together) and sugar and preserves (9-7 per cent). On average, 80 per cent of the

protein was provided by meat, cereals and dairy products (milk, cream and

cheese) in nearly equal proportions, and the contribution from meat, at 29-6per cent of the total, was the highest ever recorded in the National FoodSurvey though actual consumption of meat was less than in some earlier years.Potatoes provided only 22-4 per cent of the vitamin C in the diet but an increased

consumption of other vegetables including tomatoes made good much of thisdecline.

27 Geographical differences. The nutritional values of the household diet instandard regions of Britain is shown in Table 22. As in previous years1, the

differences were much smaller than the regional differences in food purchaseswhich are shown in Table 1 1 because foods of similar nutritional value such as

different meats and meat products tend to displace one another. The diet inScotland provided less of most nutrients than did diets in England as a whole

(shown for the first time in this Report) or Wales, but their intakes of almostall nutrients remained well in excess of the recommended intakes.

28 Income group differences. The relationship between the nutritional valueof the household diet and the income of the head of the household is shown inTable 23. There were very different proportions of adults and children, andof men who were in sedentary occupations, in each group (Appendix A, Table 6) ;

as this has a marked effect on the nutrient requirements of each group, anydifferences are best seen in the extent to which the recommended intakes ofnutrients are met. For almost every nutrient except vitamin C and animalprotein, the amount of food bought was least nutritionally effective in incomegroup Al ; the averages for this group showed a considerable decline from theirrelatively low values in 1975, yet in the years up to 1974 the recorded adequacyof their intakes of almost every nutrient was higher than in the other incomegroups (see paragraph 22 above). There were less significant declines in the

intakes in other households with earned incomes, but the nutritional adequacyof the diet in the three categories of household with unearned incomes all showed

a slight improvement between 1975 and 1976 (with the exception of vitamin C).

29 Household composition differences. Table 24 shows the nutritional value ofthe diet in the same eleven types of households as in 1975. Households withoutchildren continued to obtain substantially more of most nutrients than didfamilies with children, as would be expected from the greater needs of adults.But even in relation to recommended intakes, which make allowance for this,the intakes were in general greatest in childless households. In contrast, house

holds with three or more children had the lowest intakes of most nutrients ;

the amounts of iron, as with energy and vitamin D, were substantially below the

^Household Food Consumption and Expenditure: 1975, paragraph 76, HMSO, 1977.


recommended intakes but the Committee on Medical Aspects of Food Policyat the Department of Health and Social Security advise that at the levels recordedthere is no cause for alarm for the reasons outlined in paragraph 24.

30 The relative importance of income and of family composition on the

nutritional adequacy of the diet is shown in Table 25. Some groups of house

holds were too small for reliable results to be obtained; nevertheless, it is still

apparent that as in previous years the presence of children was a much more

important determinant of nutrient intake than was the income of the head ofthe household. The primary exception to this was vitamin C, where substantiallymore was obtained by the higher income families in every household compositiongroup.

31 Cost ofnutrients. The amounts of nutrients obtained for the expenditure ofIp on a variety of common foods, and corresponding index numbers with the

diet as a whole set at 100, are shown in Tables 26 and 27 respectively. As in

previous years, milk, cheese, liver and cereal products were relatively goodnutritional value for money. Because of the exceptionally high price of potatoes

during the shortage old potatoes provided less than halfas much of each nutrientper penny in 1976 compared with 1975, and were no better value than new

potatoes.

Special Analyses

32 Freezer-owning and other households (Tables 28-31). These tables up-date

similar data presented in the Reports for 1973, 1974 and 1975. Ownership ofdeep-freezers suitable for freezing fresh produce and for its long-term storage

continued to expand in 1976 when 26 per cent of the Survey households came

into this category. Details of the distribution of ownership are given in Table 10

of Appendix A. This continued expansion of ownership again resulted in some

further shift of the averages for freezer-owning households towards the average

for all households.

33 Consumption of milk by different categories of person (Table 32). Theindividual averages for each category of person do not differ from those obtainedin 1975 by an amount greater than could have occurred by chance as a result ofvariation in the sample of households covered by the Survey. However, more

small decreases than increases were recorded.

34 Meals eaten outside the home (Tables 33 and 34). Overall, slightly fewer

meals out per head were recorded in 1976 than in 1975, though there was a small

increase in the number of school meals per child aged 5-14 years. Changes in

the numbers recorded by different types of household appear erratic and are

probably due to sampling variation.

35 Household purchases of soft drinks (Table 35). The averages presented in

this table are from an experimental extension of the normal Survey recording

procedure to cover purchases of soft drinks bought for consumption in the home

as part of the household supply. Expenditure on these soft drinks, the quantities

bought, and the contribution they make to the energy value and nutrient content

of the household food supply are excluded from all other tables of NationalFood Survey data presented in this Report.

Ill Tables

Tables 17

Table 1

Changes in incomes, prices and consumers' expenditure, 1976

Index of personal disposable income per

1970 1975 1976

head (a) (6):In money terms 100 213-7 245-8In real terms (c) 100 118-6 1181

Index of average weekly earnings per head (a) (d ) 100 219-3 248-6General Index of Retail Prices (a) :

All items 100 184-4 214-9Food 100 206-2 247-3

Indices of consumers' expenditure per head (e):Household food expenditure (/)

At current prices .... 100 188-3 220-5At 1970 prices 100 100-2 100-8

Catering expenditure on food (g)At current prices 100 1871 227-7At 1970 prices . 100 1001 101-7

Total food expenditure (A)At current prices 100 186-9 220-0At 1970 prices . 100 99-6 100-4

Total consumers' expenditureAt current prices 100 198-6 230-3

At 1970 prices . 100 110-2 110-7

Total food expenditure as percentage of totalconsumers' expenditure on goods and services:

At current prices 231 21-8 221At 1970 prices 231 20-9 210

(a) Derived from data in the Monthly Digest of Statistics.

(b) Includes all sources of personal income and takes into account deductions for incometax, national insurance contributions and net transfers abroad.

(c) Using the Consumers' Expenditure Deflator derived from the National Accounts toremove the effect of price changes. If the General Index of Retail Prices had been used as a

deflator the indices would have been 100, 115-9 and 114-4 respectively.

(d) Estimated average weekly earnings as measured by the Department of Employment'smonthly enquiry into the total wage and salary bills of manufacturing and some other industriesand services in Great Britain.

(e) Derived from data in National Income and Expenditure 1976, HMSO, 1977.

(f) Includes in addition to items included in the National Food Survey, soft drinks, sweets,

casual and other purchases of food not entering the household food supply, but not theingredient cost of food consumed in catering establishments.

(g) Expenditure on food (generally at wholesale prices) by commercial and non-commercialcatering establishments including institutions and public authorities, but not including expenditure incurred by public authorities in providing welfare and school milk and welfarefoods.

(h) Household food expenditure plus total catering expenditure on food as defined in (g)above, together with expenditure incurred by public authorities in providing welfare andschool milk and welfare foods. The latter amounted to £60 million in 1970 but only £24 millionin 1975 and £35 million in 1976.

Tables of average consumption, expenditure

or prices relating to all households in

the National Food Survey sample

Tables 21

Table 2

Household food expenditure and total value offood obtained for consumption, 1976

(per person per week)

Value of gardenExpenditure on food and allotment Value of consumption

(ft)

Percentagechange

produce, etc (a)

Percentagechange

1975 1976 1975 1976 1975 1976

£3-463-753-884-01

£4144-334-504-67

£ £ £4-234-434-704-79

1st quarter2nd quarter3rd quarter4th quarter

+ 19-8

+ 15-5

+ 16-0

+ 16-5

•06 •09 3-523-81

4-04410

+20-2+ 16-2

+ 16-5

+ 16-6

•06 ■10

•16 •21

•10 •12

Yearly average . 3-77|

4-41 + 16-9 ■09 •13 3-87 4-54 + 17-3

(a) Valued at average prices paid by housewives for comparable purchases.

(6) Expenditure on food purchased for consumption in the home, plus the value of gardenand allotment produce etc.


Table 3

Percentage changes in average expenditure, food prices and

real value offood purchased: 1976

1976 on 1975

1976 Quarterson

Expenditure

1975 1 2 3 4

Seasonal foods (a) + 19-9 4-30-4 4-23-7 4- 8-6 4-17-0Convenience foods (a) .

Canned .... + 11-4 + 12-4 4- 4-6 + 17-0 4-13-4Frozen .... + 33-6 4-34-7 4-210 4-280 4-58-7Other convenience foods 4-141 4-10-4 4-121 4-16-7 4-19-5

Total convenience foods + 15-3 4-13-3 + 10-9 4-17-9 4-21-3All other foods (b) + 16-3 4-19-8 4-150 4-17-4 4-14-4

All foods (b) + 16-7 4-19-9 4-15-5 4-15-9 4-16-5

FoodpricesSeasonal foods (a) 4-26-7 + 44-5 4-25-4 4-10-8 4-28-8Convenience foods (a)

Canned .... 4-11-0 4- 9-2 4- 91 4-13-6 4-131Frozen .... 4-20-3 4-17-3 4-25-2 4-200 4-18-1

Other convenience foods + 16-0 4-16-8 4-16-2 4-15-1 4-16-3Total convenience foods 4-151 4-14-7 4-15-2 + 15-2 4-15-6All other foods (b) 4-16-5 4-18-5 4-14-6 4-15-1 4-19-5

All foods (b) 4-17-9 4-21-6 4-16-8 4-14-4 4-20-0

Real value offood purchasedSeasonal foods (a) - 5-4 - 9-8 - 1-4 1-9 - 9-2

Convenience foods (a)Canned .... + 0-4 4- 2-9 - 4-2 4- 3-0 4- 0-3Frozen .... 4-111 4-14-9 - 3-4 4- 6-7 4-34-4Other convenience foods - 1-6 - 5-5 - 3-6 4- 1-3 4- 2-7

Total convenience foods 4- 0-2 - 1-2 - 3-7 4- 2-4 4- 4-9All other foods (b) - 0-2 4- 11 4- 0-3 4- 2-0 - 4-2

All foods (b) -10 - 1-4 - 11 4- 1-4 - 2-9

(a) See "Seasonal foods" and "Convenience foods" in Glossary.

(b) Excluding a few miscellaneous items for which the expenditure but not the quantity wasrecorded.

Tables 23

Table 4

Indices of expenditure, prices and real value offood purchased, 1976

(1975 = 100)

Real value ofExpenditure Prices food

purchased

I Main food groupingsLiquid milk ...... 134-3 134-8 99-6Other milk and cream 115-7 116-5 99-3

Milk and cream 131-5 1321 99-6Cheese . 1160 116-4 99-7

Beef and veal 1100 119-7 91-9Mutton and lamb 117-3 118-3 991Pork .... 117-5 112-4 104-6

Carcase meat . 1130 118-1 95-7Bacon and ham, uncooked . 118-2 116-8 101-2Poultry .... 118-5 113-4 104-5Other meat and meat products 115-8 114-2 101-4

All meat 1151 116-2 99-0Fish, fresh and processed 115-6 113-8 101-6Fish, convenience 114-9 116-7 98-5

Fish 115-2 115-3 100-0Eggs 112-1 112-9 99-3

Butter 126-9 1381 91-9Margarine 118-9 101-2 117-4Other fats 91.0 96-2 94-6

Fats 116-7 119-7 97-5Sugar 94-3 870 108-4Preserves 97-4 103-4 94-2

Potatoes (raw) 1581 196-2 80-6Fresh green vegetables 106-2 110-4 96-2Other fresh vegetables 112-0 113-8 98-4Other vegetables 121-8 121-6 1001

Vegetables 127-4 137-6 92-6Fresh fruit.... 108-6 103-0 105-4Other fruit 109-7 1091 100-6

Fruit .... 1090 105-2 103-6Bread .... 110-2 110-6 99-7Cereals other than bread 108-9 108- 1 100-7

Cereals .... 109-4 1091 100-3Beverages 125-4 123-6 101-4Miscellaneous foods (a) 115-7 110-2 105-0

II Seasonal, convenience and other foodsSeasonal foods (b) 119-9 126-7 94-6Convenience foods (b)

Canned 111-4 1110 100-4Frozen .... 133-6 120-3 111-1Other convenience foods . 1141 1160 98-4

Total convenience foods 115-3 1151 100-2All other foods (a) 116-3 116-5 99-8

Tir Subsidised and non-subsidised foodsSubsidised foods (c) 122-8 124-8 98-4Non-subsidised foods (a) 1151 1161 991

IV ALL FOODS (a) 116-7 117-9 990

(a) Excluding a few miscellaneous items for which the expenditure but not the quantitywas recorded and for which average prices therefore could not be calculated.

(b) Foods included in these categories are itemised in Appendix A, Table 12.

(c) Foods included in this category are listed in Table 5.

s: so StI 5" §§ ITable

5

Sub

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ed

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avera

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,purc

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19

76

Avera

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(per

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89

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9-9

1

38

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10

-67

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-76

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10

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(per

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per

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19

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40

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1-8

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ber

19

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d

1

Apri

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97

5and

1

Dece

mber

19

76

.—

Intr

od

uce

d

6

May

19

74

,sc

ope

exte

nded

19

August

19

74

,in

crease

d1

1N

ovem

ber

19

74

,d

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ease

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5Ja

nuary

19

76

,1

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19

76

and

28

Dece

mb

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19

76

.—

Intr

od

uce

d1

4M

ay

19

73

,in

crease

d

1

Apri

l1

97

4and

3

Marc

h1

97

5,

decr

ease

d

6

June

19

76

,1

4N

ovem

ber

19

76

and

wit

hd

raw

n

28

Dece

mb

er

19

76

.

Soci

al

butt

er

sub

sid

y(t

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ns)

intr

oduce

d1

July

19

73

,re

duce

d

1

January

19

74

,in

crease

d

1

Ap

ril

19

74

and

wit

hd

raw

n3

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ece

mb

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19

74

.—

Intr

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d2

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h1

97

4,

incr

ease

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scope

exte

nded

12

May

19

74

,in

crease

d1

3A

ug

ust

19

74

,2

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ep

tem

ber

19

74

and

12

January

19

75

,d

ecr

ease

d1

7Fe

bru

ary

19

75

,3

0N

ovem

ber

19

75

and

9

August

19

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.—

Intr

od

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d

2

Sep

tem

ber

19

74

.

—In

trod

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d

2

Sep

tem

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19

74

,w

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26

Septe

mber

19

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.

(b)

Incl

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the

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Tables 25

Table 6

Household consumption of individual foods (a): quarterly

and annual national averages, 1976

(oz per person per week, except where otherwise stated)

Consumption Purchases

Jan/ April/ July/ Oct/ Yearly Yearly

MILK AND CREAM:Liquid milk

March June Sept Dec average average

Full price (pt ) 4-74 4-55 4<66 4-58 4-63 4-56Welfare (pi ) 002 0 01 003 002 002 —School (pt ) 007 006 004 0-07 006

) 4-82 4-63 4-72 4-67 4-71 4-56

Condensed milk . (eq pt ) 014 0-16 0-18 0-12 0-15 015Dried milk

National (eq pt) —Branded (eq pt

Instant milk (eq pt) 004 006 005 004 005 005) 008 008 008 009 008 008

Yoghurt (pt l 004 006 005 0-04 005 005Other milk (pt 1 001 002 001 001 001 001

) 003 003 003 002 003 003

Total milk and cream (pt or eq pt ) 515 503 5 12 500 508 4-92

cheese:3-40 3-68 3-48 3-44 3-50 3-490-25 0-30 0-31 028 0-29 0-29

HEAT AND MEAT PRODUCTS:Carcase meat

3-66 3-98 3-79 3-71 3-79 3-78

8-20 7-30 8 03 693 7-62 7-574-73 384 4-37 3-87 4-20 4-17

Pork 311 210 308 3-26 2-89 2-86

Other meat and meat products

1605 13-24 15-48 1405 14-71 14-59

0-79 0-78 0 69 0-84 0-78 0-77Offals, other than liver 0-50 0-32 0-25 0-44 038 0-38Bacon and ham, uncooked 3-95 4 10 4-30 3-78 403 403Bacon and ham, cooked, including cannc 1 0-78 103 113 101 0-99 0-99Cooked poultry, including canned 018 018 0-29 016 0-20 0-20

0-51 0-64 0-69 0-62 062 0-62Other cooked meat, not purchased in can I 0<48 0-56 0-55 0-44 0-51 0 51Other canned meat and canned meat pro

1-64 1-59 1-83 1-72 1-70 1-70Broiler chicken, uncooked, including frozei l 3-70 4-20 406 3-88 3-96 3-94Other poultry, uncooked, including frozen 1 55 2-25 166 1-88 1-84 1-80Rabbit and other meat 013 009 007 0-12 010 009Sausages, uncooked, pork 1 83 1-73 187 1-91 I 84 1-83Sausages, uncooked, beef 1-52 1-33 1-53 1-43 1-45 1-45Meat pies and sausage rolls, ready-to-cat 062 0-77 081 069 0-72 0-72Frozen convenience meats or frozen con

venience meat products 1-08 092 108 1-40 1-12 1-12Other meat products 217 205 2-09 2-22 213 2-13

Total other meat and meat products . 21-42 22-54 22-90 22-53 22-35 22-25

Total meat and meat products . 37-47 35-78 38-38 36-58 37-06 36-84

ran:White, filleted, fresh .... 0-80 0-82 0-74 0-75 0-78 0-77White, unfilleted, fresh 0-41 0-47 0-37 0-51 0-44 0 41White, uncooked, frozen 0-46 0-49 0-43 0-55 048 0-48Herrings, filleted, fresh 001 001 001 001 001 001Herrings, unfilleted, fresh . 004 004 004 006 005 005Fat, fresh, other than herrings 008 011 013 0-10 011 009White, processed 019 019 0-25 0-22 0-21 0-21Fat, processed, filleted 010 011 012 015 012 012Fat, processed, unfilleted Oil 006 008 007 008 008Shellfish .... 009 006 007 Oil 008 0-08Cooked fish 0-57 0-57 0-81 0-69 0-66 0-66Canned salmon . 012 0-23 0-22 010 017 017Other canned or bottled fish 0-38 0-51 0-57 0-46 0-48 0-48Fish products, not frozen 011 015 014 014 014 014Frozen convenience fish products 0 80 078 0-82 0-72 0-78 0-78

Total fish .... 4-29 4-59 4-80 4-62 4-58 4-52

26 Household Food Consumption and Expenditure : 1976

Table 6—continued

(oz per person per week., except where otherwise stated)

Consumption Purchases

Jan/ April/ July/ Oct/ Yearly YearlyMarch June Sept Dec average average

421 419 403 3-88 408 3 93

fats:Butter 5-53 503 4-96 511 516 516

2-85 300 3-12 3-28 306 3 06Lard and compound cooking fat . 202 1-63 1-89 1-91 1 86 1-86Vegetable and salad oils (11oz) 0-53 0-58 0-59 0-70 0-60 0-60All other fats 0-26 0-27 0-25 0-40 030 0-30

Totalfats 1118 10-51 10-81 11-40 10-98 10-97

SUGAR AND PRESERVES:12-27 11-53 1308 1193 12-20 12-20

Jams, jellies and fruit curds 110 1-23 110 104 112 1070-69 0-71 0-79 0-69 0-72 0-720-33 019 018 0-34 0-26 0-26

Honey ....... 017 0-20 0-22 017 019 019

Total sugar and preserves .... 14-56 13-87 15-38 14-17 14-50 14-44

vegetables:Old potatoes

January-Augustnot prepacked ..... 29-21 11 93 012 —. 10-32 9-60

New potatoesprepacked 671 208 002 — 2-20 2-20

January- Augustnot prepacked ..... 0-74 13-44 22 48 917 7-82

Potatoesprepacked ...... 001 0-65 2-23 — 0-72 0-72

September-Decembernot prepacked — —■ 10-53 35-43 11-49 10-10prepacked — — 101 4-60 140 1-40

Total fresh potatoes ..... 36-67 28-09 36-39 4003 35-30 31-84

Cabbages, fresh .....Brussels sprouts, fresh .... 4-42 4-78 4-65 5-21 4-77 3-58

3-32 009 016 209 1-42 112Cauliflowers, fresh ..... 1-64 4-27 1 58 1-39 2-22 1-95Leafy salads, fresh 0-51 2-23 1 85 0-57 1 29 102Peas, fresh 013 0-33 0-68 009 0-31 0-12

0-29 0-58 301 0-f.l 112 0-32Other fresh green vegetables 0-23 0-56 016 0-20 0-29 0-08

Total fresh green vegetables .... 10-54 12-83 1208 1016 11-40 819

403 2-82 ■ 217 3-60 316 2-88Turnips and swedes, fresh .... 2-22 0-66 0-44 1-64 1-24 1-09Other root vegetables, fresh 0-96 0-55 0-83 102 0-84 0-56Onions, shallots, leeks, fresh 3 08 2-56 2-59 3 04 2-82 2-42Cucumbers, fresh ..... 0-38 1-44 1-44 0-34 0-90 0-79Mushrooms, fresh ..... 0-50 0-45 0-49 0-46 0-48 0-44Tomatoes, fresh ..... 1 97 4-03 6-66 311 3-94 3 04Miscellaneous fresh vegetables 0-67 0-63 206 1-21 1-14 0-80

Total other fresh vegetables .... 1381 13-15 16-68 14-41 14-51 1200

Tomatoes, canned or bottled 1 16 1-24 0-99 0-86 106 1062-73 2-77 2-96 2-89 2-84 2-84

Canned vegetables, other than pulses, potatoes419 3-78 390 407 3-99 3-98

113 1-14 1-56 1 28 1-28 1-28Dried pulses, other than air-dried 0-40 0-30 0-24 0-26 0-30 0-30Air-dried vegetables ..... 004 004 002 004 004 0-04Vegetable juices (fl oz) Oil 008 Oil 011 010 0-10Chips, excluding frozen .... 0-70 0-68 0-97 0-84 USD 0-79

017 0-26 014 013 018 0-180-31 0-29 0-21 0-22 0-26 0-26

Crisps and other potato products not frozen 0-49 0-54 0-51 0-47 0-50 0-50Other vegetable products .... 0-23 0-35 0-33 0-23 0-29 0-29Frozen peas ...... 1-40 1-51 1-59 1-43 1-48 1 48Frozen beans ...... (Ml 0-47 0 46 0-34 0-42 0-42Frozen chips and other frozen convenience

potato products ..... 0-50 0-78 0-44 0-67 0-60 0-60All frozen vegetables and frozen vegetable

products, not specified elsewhere 0-58 0-72 0-99 0-67 0-74 0-74

Total processed vegetables .... 14-55 14-94 15-43 14-51 14-86 14-84

75-57 6901 80-58 79-11 76-07 66-87

Tables 27

Table 6—continued(oz per person per week, except where otherwise stated)

|Consumption Purchases

Jan/ April/ July/ Oct/ Yearly Yearly

fruit:

March June Sept Dec average average

Fresh4-34 4-24 2-22 1-99 3-20 319

Other citrus fruit 1-79 1 81 0-90 1-60 1-53 1-526 91 7-27 7 08 8-50 7-44 6-680-42 058 0-95 1-32 0-82 0-75

Stone fruit 006 0-24 2-58 005 0-73 0-67Grapes 015 009 0-43 0-57 0-31 0 31Soft fruit, other than grapes 014 0-91 0-99 008 0-53 0-26Bananas 2-57 3-24 312 2-63 2-89 2-89

019 1-24 0-32 004 0-45 013Other fresh fruit 003 010 1 28 0-24 0 41 0-41

16-60 19-72 19-88 J 703 1831 16-81

Canned peaches, pears and pined jples . 1-44 1-63 1-73 1 60 1-60 1-59Other canned or bottled fruit 1-87 211 2-24 1-63 1-96 1-91Dried fruit and dried fruit produc ts . 0-85 0-78 0-90 1-74 107 107Frozen fruit and frozen fruit proc acts . 009 007 011 010 009 0-09Nuts and nut products 0-26 0-30 0-30 0-55 0-35 0-35Fruit juices (fl oz) 1 08 1-38 1-49 1-37 1-33 1-33

Total other fruit and fruit products 5-58 6-27 6-77 6-99 6-40 6-34

Totalfruit .... 2218 25-99 26-65 2402 24-71 2315

CEREALS :White bread, large loaves, unslice i . 5-78 6-22 6 46 5-82 607 6-06White bread, large loaves, sliced 1816 17-81 17-49 16-70 17-54 17-51White bread, small loaves, unsliced 1-94 206 202 1-89 1-98 1-98White bread, small loaves, sliced 0-87 0-90 0-77 0-83 0-84 0-84Brown bread 2-57 301 315 308 2-95 2-95Wholewheat and wholemeal brea<1 0-65 0-66 060 0-69 0-65 0-65

304 2-96 3-31 3-24 314 312

3301 33-63 33 79 32-25 33-17 3311

5-79 560 5-88 6-81 602 602Buns, scones and teacakes . 115 107 0-92 1-29 III 111Cakes and pastries 2-47 280 300 312 2-85 2-83Crispbread 0-21 028 0-20 019 022 0-22Biscuits, other than chocolate biscuits . 419 4-38 4-57 4-51 4-41 4-41Chocolate biscuits 102 100 0-89 104 0-99 0-99Oatmeal and oat products . 0-63 0-29 0-38 0-64 0-49 0-48Breakfast cereals 317 3-28 3-53 3 00 3-25 3-25Canned milk puddings 1-45 1 38 1-71 1-58 1-53 1-53

0-20 015 013 0-43 0-23 0-23Rice .... 0-86 0-69 040 0-62 0-64 0-64Cereal-based invalid foods (tncludins "slim-

Infant cereal foodsming" foods) . 001 001 0-01

o'-io001 001

011 007 0 11 010 010Frozen convenience cereal foods 0-27 0-31 0 37 0-30 0-31 0-31Cereal convenience foods, indue ing canned.

not specified elsewhere 202 194 1-84 202 1-96 1-96Other cereal foods 0-40 0-42 0-30 0-38 038 0-38

beverages:

56-96 57-30 58-02 58-27 5764 57-56

Tea 2-20 2-21 2 31 213 2-21 2-21Cotfee, bean and ground 013 008 011 007 010 010Coffee, instant . 0-52 0-46 0-47 0-57 0-51 0-50Coffee, essences (fl oz) 0 03 003 004 006 004 004Cocoa and drinking chocolate 018 013 011 019 015 015Branded food drinks . 018 016 011 014 015 015

miscellaneous:

3-25 307 315 315 3 16 315

Baby foods, canned or bottled. | 409

0-44 0-42 0-35 0-47 0-42 0-422-23 2-47 3-95 319 319

Soups, dehydrated and powdered 017 009 010 014 013 0-13Accelerated freeze-dried foods (excluding

Spreads and dressingscoffee) .... — — — —.

014 0-45 0-41 018 0-30 0-30Pickles and sauces 1-65 1-69 1-59 1-71 1-66 1-64Meat and yeast extracts 0-21 015 013 018 017 017Table jelly, squares and crystals 0-30 0-44 0-52 0-32 0-40 0-40Ice-cream (served as part of a me il), mousse

(fl oz) 115 1 96 2-46 1-43 1-75 1-75All frozen convenience foods, r ot specified

elsewhere 001 0016-76

001 0 010-76 0-73 0-74 0-74

Novel protein foods 001 0 01 001 002 001 0-01

(a) See Appendix A, Table 12 for further details of the classification of foods.


Table 7

Household expenditure on individual foods (a): quarterly

and annual national averages, 1976

(pence per person per week)

Expenditure Percentageof all

householdspurchasing

Jan/ April/ July/ Oct/ Yearly each type of

MILK AND CREAM:Liquid milk

March June Sept Dec average food duringSurvey week

4016 38-72 40-54 43-66 40-77 98Welfare — — — — — n.a.School 003 002 001 005 0-03 n.a.

Total liquid milk 4019 38-74 40-54 43-72 40-80 98

Condensed milk ..... 1 26 1-51 1-66 1-21 1-41 20Dried milk

National ...... 001 001 — 001 001Branded ...... 0-43 0 69 0-57 0-44 0-53 1

Instant milk ..... 0-52 0-53 0-59 0-71 0-59 4119 1-74 1-68 1-28 1-47 15

Other milk 0-20 0-35 0-45 0-39 0 35 31-71 1-83 1-80 1-61 1-74 19

Total milk and cream .... 4551 45-41 47-29 49-37 46-90 99

cheese:10-24 11-24 10-86 11-43 10-94 70

Processed 0-96 1-12 1-25 114 112 14

MEAT AND MEAT PRODUCTS:Carcase meat

11-20 12-37 1211 12-56 12-06 73

Beef and veal ..... 3666 3316 36-70 36-59 35-78 63Mutton and lamb .... 15-42 13-86 16-73 15-72 15-43 37Pork 11 44 8-90 11-62 13-53 11-37 30

Total carcase meat .....Other meat and meat products

63-52 55-91 65-05 65S4 62-58 79

Liver ...... 2-44 2-42 2-25 2-72 2-46 20Offals, other than liver 110 0-76 0-64 110 0-90 8Bacon and ham, uncooked . 17-89 18-49 1917 17-85 18-35 68Bacon and ham, cooked, including

canned .... 4-51 6-48 7-26 629 614 37Cooked poultry, including canned 0-76 0-80 1 41 0-71 0-92 4Corned meat ..... 2-30 2-90 3-39 317 2-94 21Other cooked meat, not purchased in

2-37 2-82 2-84 236 2 60 23Other canned meat and canned meat

products ..... 3-92 406 4-99 4-40 4-34 28Broiler chicken, uncooked, including

7-92 9-41 9-92 10-32 9-39 25Other poultry, uncooked, including

3-25 4-95 3-99 4-89 4-27 7Rabbit and other meat 0-35 0-21 019 0-34 0-27 1Sausages, uncooked, pork . 4-55 4-34 490 5 14 4-73 34Sausages, uncooked, beef . 3-42 3-11 3-62 3-57 343 25Meat pies and sausage rolls, ready-to-eat 1-65 211 2-37 2 08 205 19Frozen convenience meats or frozen

convenience meat products 3-23 3-23 3-76 4-58 3-71 18Other meat products .... 666 6-53 6-93 7 93 701 43

Total other meat and meat products 66-34 72-61 77-63 77-46 73-51 96

Total meat and meat products 129-86 128-52 142-68 143-30 13609 98

fish:White, filleted, fresh .... 310 315 2-86 3-33 311 15White, unfilleted, fresh 1-23 1-34 1-20 1-66 136 6White, uncooked, frozen 1-94 1-96 I 84 2-41 204 9Herrings, filleted, fresh .... 002 002 003 002 002

"iHerrings, unfilleted, fresh 0-08 009 009 012 0-10Fat, fresh, other than herrings 0-22 0-28 0-31 0-23 026 2White, processed ..... 0-74 076 0-82 102 084 4Fat, processed, filleted .... 0-41 0-36 0-37 0-56 0-43 3Fat, processed, unfilleted 0-25 013 0-20 018 019 2Shellfish 0-58 0-42 0-58 0-79 059 3Cooked fish...... 2-57 2-55 3-78 3-36 307 16Canned salmon ..... 0-91 1 53 1-58 0-86 1-22 6Other canned or bottled fish . 1-22 1-57 1-87 1-64 1 58 15

Tables 29

Table 7—continued





FISH—continued


Fish products, not frozen 055 0-68 0-78 0-74 0-69 9Frozen convenience fish products . 2-60 2-74 2-89 2-81 2-76 18

Total fish 1642 17-59 19-20 10-73 18-24 68

EGGS 13-56 14-28 13-79 14-52 14-04 79

FATS:11-43 11-58 1317 14-78 12-74 694-23 4-50 4-74 5-22 4-67 43

Lard and compound cooking fat 2-34 1-90 2-25 2-37 2-22 36Vegetable and salad oils 0-88 0-93 0-98 1-26 101 5

0-58 0-62 0 64 0-93 0-69 9

Total fats 1940 19-53 21-78 24-56 21-33 A'7

SUGAR AND PRESERVES:8-87 8-27 9-42 8-92 8-87 64

Jams, jellies and fruit curds 1-58 1-79 1-59 1-60 1 1.4 180-92 0-97 112 100 100 120-39 0-23 0-23 0-41 0-32 30-43 0-58 0-59 050 0-53 3

Total sugar and preserves .... 1219 11-84 12-95 12-43 12-35 72

VEOFTABLES:Old potatoes

January-Augustnot prepacked .... 1616 918 0-03 — 6-34 \

4.16 1-78 001 — 1 54 INew potatoes 1

January-August Inot prepacked .... 0<61 11-68 9-70 — 5-50

> (»Potatoes

001 0-61 1-32 —. 0-491

September-Decembernot prepacked .... — — 5-57 2018 6-44 1

— — 0-71 319 0-98 '

2114 23-25 17-33 23-37 21-27 66

Cabbages, fresh .....Brussels sprouts, fresh .... 201 210 205 2-28 211 32

1-92 005 015 1-55 0-92 14Cauliflowers, fresh .... 115 2-26 1-03 0-95 1-35 19Leafy salads, fresh .... 1-25 2-73 2-23 1-03 1-81 33Peas, fresh ...... — 015 022 009 (ft)

(6)001 017 0-91 014 0-31Other fresh green vegetables . 0-10 010 005 005 0-08 1

Total fresh green vegetables 6-43 7-57 6-64 601 6-66 66

1-63 1-39 1-32 1-93 1-57 35Turnips and swedes, fresh 080 0-26 0-20 080 0-52 12Other root vegetables, fresh 0-53 0-47 0-32 0-55 0-47 10Onions, shallots, leeks, fresh . 1-96 2-36 1-93 2-28 213 37

0-67 1-92 1-34 0-53 112 22Mushrooms, fresh .... 1-36 1-20 115 1-24 1-24 18

3-80 8-41 5-83 3-21 5-31 50Miscellaneous fresh vegetables 0-67 0-82 0-94 0-93 0-84 12

Total other fresh vegetables 11-41 16-82 1304 11-46 1318 79

Tomatoes, canned or bottled . 111 113 0-89 0-85 100 172-13 2-20 2-40 2-50 2-31 35

Canned vegetables, other than pulses.356 3-26 3-47 3-62 3-48 44

potatoes or tomatoes .... 1-28 1-36 1-82 1-59 1-51 21Dried pulses, other than air-dried 0-55 0-42 0-38 044 0-45 7Air-dried vegetables .... 0-28 0-30 0-20 0-36 0-29 3

017 014 016 019 017 2Chips, excluding frozen .... 1-83 2-20 2-90 2-45 2-35 18

0-80 1-21 0-67 0-66 0-84 7

Crisps and other potato products, not0-34 0-34 0-29 0-30 0-32 3

2-11 2-40 2-46 2-51 2-37 25Other vegetable products 0-56 0-96 0-86 0-67 0-76 9

1-97 205 207 2-22 208 200-70 0-83 0-78 0-71 076 8


Table 7—continued


1Expenditure Percentageof all



vegetables —continued


Frozen chips and other frozen convenience

All frozen vegetables and frozen vegetablepotato products .... 084 I 39 0 84 1-25 1 08 6

products, not specified elsewhere . 106 1-32 1-80 1-39 1-39 10

Total processed vegetables.... 1929 21-50 21-99 21-71 2112 83

Total vegetables ..... 58-27 6914 5900 62-55 62-23 98

fruit:Fresh

3-34 3-33 201 203 2-68 30Other citrus fruit .... 1-62 1-43 0-89 1-84 1-45 18

5-44 6-30 5-23 602 5-75 54Pears 0-43 0-57 0-70 0-98 0-67 9Stone fruit ..... 010 0-41 2-98 007 0-89 8Grapes ...... 0-30 0-23 0-69 0-78 0 50 SSoft fruit, other than grapes 001 103 0-88 001 1148 3Bananas ...... 2-42 317 3 19 2-65 2-86 36

012 0-22 002 0-01 009 2Other fresh fruit .... 004 018 104 0-27 0-38 3

Total fresh fruit ..... 13-82 16-88 17-62 14-64 15-74 75

Canned peaches, pears and pineapples t-74 1-98 2-28 2-20 2 05 22Other canned or bottled fruit . 2-34 2-70 3 04 2-27 2-59 27Dried fruit and dried fruit productsFrozen fruit and frozen fruit products

1 41 1 39 1-59 2-98 1 84 150-21 016 0-21 0-24 021 1

Nuts and nut products .... 0-73 096 0-94 1-92 114 101-23 1-44 1-60 1-58 1 41, 12

Total other fruit and fruit products 7-66 8-63 9-65 11-20 9-29 56

Total fruit 21-48 25-51 27-27 25-84 2503 84

CtREALS:White bread, large loaves, unsliccd . 3-63 400 4-37 4-27 407 28White bread, large loaves, sliced 1047 10-75 10-84 1109 10-79 54White bread, small loaves, unsliced 1-67 1-85 1-91 1-91 1 84 21White bread, small loaves, sliced 0-78 0-83 0-74 0-85 0-80 10Brown bread ..... 210 2-51 2-72 2-92 2-56 30Wholewheat and wholemeal bread . 0-51 0-56 0-54 0-65 0-57 6

4-14 410 4-53 4 44 4-30 41

23-29 24-60 25-65 26-13 24-92 97

Buns, scones and teacakes2-24 2-25 2-42 2-94 2-46 28

Cakes and pastries .... 1-88 216 1-77 230 203 256-48 765 8-27 901 7-85 48

Biscuits, other than chocolate biscuits0-40 0-56 0 41 0-36 0-43 8

Chocolate biscuits .... 7-40 789 8-50 8-61 810 673-39 3-51 318 3-84 3-48 30

Oatmeal and oat products 0-65 0 34 0-38 0-75 0-53 6Breakfast cereals ..... 5-39 5-57 614 5-27 5-59 43Canned milk puddings .... Ml 108 1-41 1-33 1-23 17Other puddings ..... 0-41 0-33 0-32 0-99 0-51 5Rice 0-92 0-76 0-46 0-73 0-72 7Cereal-based invalid foods (including

Infant cereal foods ...."slimming" foods) .... 003 005 005 001 004 '20-42 0-25 0-42 0-48 0-39

Frozen convenience cereal foods 0-64 0-83 1-13 0-92 0-88 6Cereal convenience foods, including

Other cereal foods ....canned, not specified elsewhere . 317 324 3-24 3-42 3-27 350-55 0 58 0 44 0-58 0-54 7

BEVERAGES:

53-38 61-64 6418 6768 62-98 99

Tea 6-35 6-45 6-97 8-38 7-04 59Coffee, bean and ground 0-76 0-51 0-75 0-62 0-66 3Coffee, instant ..... 5-29 515 5-70 7-62 5-94 26Coffee, essences ..... 011 012 015 0-23 015 1Cocoa and drinking chocolate 0-49 0-34 0-32 0-58 0-43 4Branded food drinks .... 0-54 047 0-34 044 0-45 3

Total beverages ..... 13-54 1305 14-23 17-86 14-67 71

Tables 31

Table 7—continued





MISCELLANEOUS:


Baby foods, canned or bottled 0-76 0-76 0-66 0-85 0-76 3Soups, canned ..... 3-76 213 2-42 401 308 30Soups, dehydrated and powdered 0-83 0-50 0-54 0-85 0-68 8Accelerated frecze-dried foods (excluding

cofTee) — — — — — —.Spreads and dressings .... 0-37 118 108 0-49 0-78 8Pickles and sauces .... 2-76 2-71 2-66 3 07 2-80 28Meat and yeast extracts.... 1 38 107 0-96 1.32 118 15Table jelly, squares and crystals 0-66 097 114 0-72 0-87 15Ice-cream (served as part of a meal),

All frozen convenience foods, not specifiedmousse ...... 1 42 2-75 3-26 1-97 2-35 15

elsewhere...... 002 002 003 002 002"8Salt 0-28 0-32 0-31 0-32 0-31

Artificial sweeteners (expenditure only) 004 008 006 004 006Miscellaneous (expenditure only) 211 1-85 2-21 2-75 2-23 29Novel protein foods .... 007 002 002 005 004

Total miscellaneous ..... 14-46 14-35 1534 16-45 1515 69

Total expenditure ..... i.4-14 14-33 £4S0 £4-67 Z4-41 100

(a) See Appendix A, Table 12 for further details of the classification of foods.

(ft) These foods were not available during certain months; the proportion of households purchasing such foodsin each quarter is given in Table 9 below.


Table 8

Householdfood prices (a): quarterly and annual national averages,individual foods (b), 1976

Average prices paid in 1976

Jan/ April/ July/ Oct/ YearlyMarch June Sept Dec average

MII.K AND CREAM:Liquid milk, full price ..... 8-64 8-63 8-91 9-62 8-91

Dried milk909 9-51 9-46 994 946

National ....... 2-86 2-86 5-32 33811-24 11-24 11-20 11-72 11-316-60 701 7-63 7-49 7-16

30-43 31-37 31-77 32-65 31-4835-89 40-89 34-19 41-14 37-75

cheese:

6649 6613 66-90 69-65 67-08

4814 48-95 50-15 53-29 49-91


6007 5910 64-40 65-63 62-04

Beef and veal ...... 71-82 72-98 73-66 85-15 7512

Pork52-55 58-20 61-71 66-00 58-78

Other meat and meat products59-24 69-38 60-88 66-81 63-48

Offals, other than liver .... 49-56 49-62 51-86 52-23 50-67

Bacon and ham, uncooked35-40 3804 41-47 39-80 3804

Bacon and ham, cooked, including canned72-76 72-23 71-33 75-86 72-86

Cooked poultry, including canned .9316 100-50 102-48 99-87 99-28

Corned meat ..... 67-76 72-34 77-46 77-21 73-74

Other cooked meat, not purchased in cans72-63 72-90 78-54 82-38 76-38

Other canned meat and canned meat products7908 81-55 83-17 8507 81-96

Broiler chicken, uncooked, including frozen38-27 40-80 43-61 40-98 4088

Other poultry, uncooked, including frozen34-31 3606 39-78 42-60 37-86

Rabbit and other meat .... 34-63 35-81 38-87 4210 37-56

Sausages, uncooked, pork43-36 44-53 51-90 48-69 46-25

Sausages, uncooked, beef39-77 40-32 4208 43-37 41-26

Meat pies and sausage rolls, ready-to-eat36-24 37-38 3819 40-28 37-85

Frozen convenience meats or frozen convenience42-29 4415 4700 48-22 45-28

Other meat productspish:

meat products .... 48-13 5613 55-82 52-39 52-8749-14 50-99 53-32 57-15 52-36

White, filleted, fresh 63-16 62-00 61-87 71-25 6418White, unfilleted, fresh 50-82 49-87 54-56 55-29 52-42White, uncooked, frozen 66-97 64-02 69-52 69-75 67-36Herrings, filleted, fresh 4103 45-55 41-02 41-27 42-22Herrings, unfilleted, fresh . 32-73 36-19 33-42 33-88 34-09Fat, fresh, other than herrings 42-56 50-30 55-49 37-82 4667

Fat, processed, filleted61-79 62-73 53-36 71-97 62 19

Fat, processed, unfilleted .65-48 54-82 50-82 59-54 57-74

Shellfish3706 33-41 39-44 4607 38-34

102-80 112-56 132-83 118-86 115-41

Canned salmon71-78 7179 7504 78-86 74-31

Other canned or bottled fish117-66 106-66 113-98 143 80 115-56

Fish products, not frozen .50-69 49-81 52-93 57-39 52-42

Frozen convenience fish products77-77 70-25 91-59 87-36 80-7851-93 56-35 5612 6210 5615

fats:

3-35 3-56 3-58 3-82 3-56

3307 36-84 42-61 46-25 3899

Lard and compound cooking fat23-78 23-99 24-34 25-46 24-35

Vegetable and salad oils18-59 18-67 18-98 19 89 18-983313 32-27 33-54 35-82 33-67

SUGAR AND PRESERVES:

36-20 36-79 40-55 37-23 37-55

Jams, jellies and fruit curds .... 11-56 11-48 11-54 11-96 11-6223-84 2410 24-72 25-82 24-5021-42 21-74 22-57 2305 221418-95 1901 19-79 19-53 19-26

VEGETABLES:Old potatoes

41-77 4611 43-58 47-42 44 61

January-August9-55 1305 7-53 10-55

New potatoes10-39 13-74 500 11-16

January-August

prepacked ...... 13-29 14-58 8-76 __ 11-45

Potatoes10-67 14-85 945 1080

September-Decembernot prepacked ...... n.a. n.a. 10-28 10-18 10-20prepacked ...... n.a. n.a. 11-27 1110 1113

Tables 33

Table 8—continued


Jan/ April/ July/ Oct/ Yearly

vegetables —continued

March June Sept Dec average

892 9-33 10-14 941 9-41Brussels sprouts, fresh ..... 1211 13-38 16-83 1418 12-95

Leafy salads, fresh ..... 12-20 9-80 11-87 12-49 10-994119 2510 26-33 3310 28-40

1309 12-58 14-67 12-82

Other fresh green vegetables .... 6100 9-99 16-29 18-83 15-1215-54 1406 1900 15-79 15-40

Turnips and swedes, fresh ... 688 8-20 1149 970 8-56

Other root vegetables, fresh .... 6-55 7 10 9-31 8-55 7-4111-32 16-95 14-56 12-86 13-43

Onions, shallots, leeks, fresh .... 11 86 16-55 1458 13-72 14-0628-59 21-88 20-49 27-51 22-7843-43 42-71 47-45 50-10 45-34

Miscellaneous fresh vegetables .... 31-71 33-92 2219 2509 28-4317-44 2502 1314 1610 16 99

Tomatoes, canned or bottled .... 15-38 14-58 1434 15-79 14-9712-48 12-68 12 97 13-86 12-95

Canned vegetables, other than pulses, potatoes or13-59 13-80 1426 14-24 13-94

Dried pulses, other than air-dried18-12 1909 18-73 19-99 18-932215 22-94 24-81 26-57 23-66

126-20 126-29 150-46 143-87 134-3431-90 33-37 3113 36-85 331542-07 5202 48-36 47-09 47-3774-53 7514 7412 8000 75-53

Crisps and other potato products, not frozen17-45 18-80 21-40 21-79 19-3868-77 71-19 76-47 8508 74-5438-26 44-35 41-86 47-39 42-7822-48 21-65 20-98 24-77 22-34

Frozen chips and other frozen convenience potato27-55 28-43 2693 32-97 28-58

All frozen vegetables and frozen vegetable pro26-79 28-41 30-23 3011 28-75

ducts, not specified elsewhere.... 2919 29-39 2916 33-24 30-01

raurr:Fresh

12-32 12 63 14-48 16-32 13-2814-49 12-64 15-96 18-40 14-9613-80 14-21 1401 1316 13-8216-27 15-73 13-99 12-85 14-3440-78 29- 15 2004 2914 21-36

Soft fruit, other than grapes .... 3117 4109 26-12 21-91 26-385900 31-74 2816 2700 30181509 15-68 16-39 1610 15-7915-50 10-49 7-48 26-67 11-672516 29-20 1307 1805 1503

Canned peaches, pears and pineapples 19-46 19-60 21-20 2215 20-52Other canned or bottled fruit .... 20-80 21-14 2201 22-97 21-61Dried fruit and dried fruit products 26-53 28-30 2817 27-40 27-55Frozen fruit and frozen fruit products 37-85 37-35 30-82 39-66 36-11

44-83 50-46 50-54 5604 51-18

CEREALS:

22-78 20-83 21-49 2304 21-94

White bread, large loaves, unsliced 10-08 10-33 10 83 11-73 10-67White bread, large loaves, sliced 9-27 9-67 9-91 10-62 9-80White bread, small loaves, unsliced . 13-80 14-35 15 15 1617 14-76White bread, small loaves, sliced 1422 14-71 15-49 1640 15-08

1314 13-32 13-83 1518 13-82Wholewheat and wholemeal bread 12-41 13-48 14-40 1505 13-73

21-80 2213 2200 22-20 22-02

619 6-42 6-57 6-91 6-51Buns, scones and teacakes .... 26-29 32-32 30-99 28-61 29-38

42-10 43-84 44-38 46-47 441630-24 32-27 32-67 3101 31-59

Biscuits, other than chocolate biscuits 28-33 28-83 29-76 30-51 29-295304 55-95 57-55 58-99 5613

Oatmeal and oat products .... 16-47 18 26 16-33 18-85 17-4127-26 27-20 27-79 28-16 27-561218 12-52 1314 13-44 12-8032-72 3510 39-74 3690 35-89

Cereal-based invalid foods (including "slimming"16-96 17-69 18-21 1909 17-77

85-26 76-28 63-25 15600 75-2262-91 5819 61-81 76-42 64-70

Frozen convenience cereal foods 37-48 42-57 49-52 4911 44-61Cereal convenience foods, including canned, not

2513 26-74 28-27 2713 26-7022-13 22-34 23-39 24-61 22-95


Table 8—continued



beverages:Tea •In VI 46-78 4819 63-02 50-25

89-89 106-24 113-60 132-60 106-07162-09 177-67 196-41 214-36 186-017213 76-44 75-96 78-81 7612

Cocoa and drinking chocolate .... 43-19 42-26 48-24 4994 45-58Branded food drinks 47-70 47-23 47-48 50-52 48-07

MISCELLANEOUS:Baby foods, canned or bottled .... 27-55 28-46 30-60 28-55 28-64

14-72 15-26 15-67 16-24 15-40Soups, dehydrated and powdered 78-82 84-53 83-66 97-61 85-26Accelerated freeze-dried foods (excluding coffee) . n.a. n.a. n.a. n.a. n.a.Spreads and dressings ..... 4312 41-94 42-55 44-49 42-62Pickles and sauces ...... 2706 25-87 27-09 28-93 2714Meat and yeast extracts ..... 104-73 115-87 120-38 118-40 113-32Table jelly, squares and crystals 35-37 34-92 35-49 36-22 35-41Ice-cream (served as part of a meal), mousse 19-66 22-43 21-23 22-02 21-44All frozen convenience foods, not specified else

where ........ 5511 42-54 45-93 59-43 48-67Salt 6-26 6-66 6-73 6-64 6-56Novel protein foods ...... 93-03 3545 2400 38-97 49-13

(a) Pence per lb, except per pint of milk, yoghurt, cream, vegetable and salad oils, vegetable juices, fruit juices,cotfee essences; per equivalent pint of condensed, dried and instant milk; per one-tenth gallon of ice-cream;per egg.

(b) See Appendix A, Table 12, for further details of the classification of foods.

Tables 35

Table 9

Percentages ofall households purchasing seasonal

types offood during Survey week, 1976

Jan/ April/ July/ Oct/March June Sept Dec

fish:White, fresh, filleted ... 16 15 14 14

White, fresh, unfilleted . 7 7 5 6

Herrings, fresh, filleted .

"l i i 1Herrings, fresh, unfilletedFat, fresh, other than herrings 2 l i 2

White, processed .... 4 4 4 5

Fat, processed, filleted 3 3 3 3

Fat, processed, unfilleted 2 1 1 1

Shell 3 2 2 3

EGGS 80 79 77 78


January-August, not prepacked . 48 30 ... (a) —January-August, prepacked 16 5 ... (a) —

New potatoesJanuary-August, not prepacked . 3 47 63(a) —January-August, prepacked 2 9(a) —

PotatoesSeptember-December, not prepacked — — 59(6) 59

September-December, prepacked. — — 11 (b) 12

Cabbages, fresh ..... 33 33 29 35

Brussels sprouts, fresh . 31 1 3 23

Cauliflowers, fresh 15 33 16 12

Leafy salads, fresh 23 50 36 19Peas, fresh .... — 2 3

"iBeans, fresh 2 10

Other fresh green vegetables . "i 2 1 1

Carrots, fresh 42 32 25 38Turnip, and swedes, fresh 20 7 5 16

Other root vegetables, fresh 11 9 7 12Onions, shallots, leeks, fresh . 40 39 34 34

Cucumbers, fresh 12 37 26 10Mushrooms, fresh 20 19 16 17Tomatoes, fresh . 39 66 57 36

Miscellaneous fresh vegetables to 12 13 13

fruit:Oranges, fresh . . 36 37 24 20

Other citrus fruit, fresh . 21 19 12 20

Apples, fresh 54 58 50 54Pears, fresh 6 7 10 13

Stone fruit, fresh . 1 4 26 1

Grapes, fresh 3 2 7 10

Soft fruit, fresh, other than grapes 7 5Bananas, fresh 33 39 38 32Rhubarb, fresh 2 4

"3Other fresh fruit . 1 9

(a) Percentage of households purchasing during Survey week, July-August.

(b) Percentage of households purchasing during Survey week, September.

Tables relating to geographical differences in

average consumption, expenditure or prices

Tables 39

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Tables 11

Table 20

Nutritional value of household food: national averages, 1976


(0 Consumption per person per day

Energy . (kcal) 2,260 2,210 2,330 2,300 2,280

(MJ) 9-5 9-3 9-8 9-7 9-6

Total protein . (g) 720 70-9 73-7 71-6 720Animal protein (g) 461 45-5 47-2 45-2 460Fat ... (g) 106 102 107 107 105Fatty acids:

saturated (g) 50-8 48-5 50-4 50-7 501monounsaturated . 39-8 38-2 40-4 40-3 39-7

polyunsaturated . (g) 101 10-2 10-7 10-9 10-5

Carbohydrate (a) (g) 273 269 285 280 277

Calcium . (mg)(mg)

1,000 1,000 1,020 1,000 1,010

Iron 11-4 11-2 11-7 11-6 11-5

Thiamin . (mg) 115 113 1-20 116 116Riboflavin (mg) 1-78 1-75 1-80 1-75 1-77

Nicotinic acid . (mg) 160 15-5 16-5 161 160Nicotinic acid equivalent (mg) 28-7 27-9 29-5 28-7 28-7Vitamin C (mg) 41 49 58 44 48Vitamin A:

retinol (t-g) 1,010 1,030 970 1,070 1,020

0-carotene . (l-g) 2,460 2,180 1,840 2,380 2,210total (retinol equivalent) (l-g) 1,500 1,480 1,380 1,570 1,480

Vitamin D (b) . («g) 2-56 2-71 2-80 2-69 2-69

(«)> s a percentage of recommended intake (c)

Energy . 94 93 97 97 95

Protein . 119 119'

123 121 121

(as a percentage of mil limumrequirement) 183 182 188 185 185

Calcium . 182 185 186 185 184

Iron 102 101 104 105 103

Thiamin . 120 120 126 123 122

Riboflavin 126 125 127 125 126

Nicotinic acid equivalent 183 180 188 185 184

Vitamin C 139 172 200 152 166

Vitamin A (retinol equival ent) . 214 213 197 225 212Vitamin D (b) . • 77 85 87 83 83

(.WP< 'rcentage of energy derived from protein, fatand carbohydrate

12-7 12-9 12-7 12-5 12-7

Fat ... 42-0 41-4 41-3 41-9 41-7Carbohydrate . • 45-3 45-7 460 45-7 45-7

WA nimal protein as a percentage of total protein

64-0 641|

64-1j

63-0|

63-8

(v) Consumption of nutrients per 1,000 kcal

Total protein . . (g) 31*8 32-0 31-7 311 31-7Animal protein (g) 20-4 20-5 20-3 19-6 20-2Fat ... (g) 47 46 46 46 46Fatty acids:

saturated • fc> 22-5 21-9 21-7 22-0 220monounsaturated . (g) 17-6 17-3 17-3 17-5 17-4

polyunsaturated • (g) 4-5 4-6 4-6 4-7 4-6


Table 20—continued

Jan/March

April/June

July/Sept

Oct/Dec

Yearlyaverage

Carbohydrate .

Calcium .

IronThiamin .

RiboflavinNicotinic acid equivalentVitamin CVitamin A (retinol equiva

lent) .

Vitamin D (b) .

(g)(mg)(mg)(mg)(mg)(mg)(mg)

(W>(ng)

(v) Consumption of nutrients per J,000 kcal-

122

4345-0

0-500-76

12-519

121

443

500-51

0-7912-718

664

113

j 121 122

453 43750 500 51 0-520-79 0-77

12-6 12-7

22 25

670 591

1-22 1-20 1681

117

continued

122

442500-510-78

12-621

651

1-18

(a) As monosaccharide.

(6) Contributions from pharmaceutical sources of this (or any other) vitamin are notrecorded by the Survey. Furthermore, most adults need no dietary vitamin D since they obtainall they need from the action of sunlight on the skin.

(c) Estimates of percentage adequacy are based on the recommendations of the Departmentof Health and Social Security (1969). In deriving all these percentages, an arbitrary deductionof 10 per cent is made from the consumption figures given in Section (/') of the table to allowfor wastage.

Tables 79

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01

,46

02

63

2-7

0

1,0

40

I 1,0

40

2,3

00

2,2

70

1,5

20

I 1,5

10

2-7

41

2-6

5

2,2

50 9-4

70

-34

5-2

10

6

50

-63

9-8

10

-22

70

1,0

00

11

-0 1

14

1-7

31

5-6

28

05

0

96

02

.14

01

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02

66

2,3

10 9-7

71

-34

5-6

10

7

50

94

0-4

10

8

28

31

,04

0

1 1-3

11

61

-79

15

-82

8-4

50

1,0

20

2,1

80

1,4

80 2-7

3

95

11

6

Tnerg

y(k

cal)

(MJ)

All

house

hold

sN

ort

h

2,2

80 96

72

04

60

10

5

50

I

39

-71

0-5

I

27

71

.01

01

1-5

11

61

-77

11

6

0

28

-74

8

2,4

30

10

-27

53

46

-91

11

52

-54

25

1 1-3

29

91

,00

01

2-5

1-2

01

-81

16

72

9

9

47

1,0

20

! 1,2

40

2,2

10

I 2,2

70

1,4

80

I1,7

10

I

2-6

92

-88

2,3

50 9-9

73

-74

6-5

i

10

9

50

9

41

-5

I

11

2

i

28

61

,01

0

|

11

-91

-20

!1

-79

!1

6-4

29

-45

1

1,0

40

2,4

40

1,5

40

!

2-9

2,

2.3

20 9-8

72

-84

62

10

7 1-7

81

6-2

28

9

45

1,0

30

2,6

50

1,5

70 2-9

7

Energ

yPro

tein

(as

a

perc

enta

ge

of

min

im

um

req

uir

em

ent)

Calc

ium

Iron

....

Thia

min

Rib

oflavin

Nic

oti

nic

aci

dequiv

ale

nt

Vit

am

in

C

.

Vit

am

inA

(reti

nol

eq

uiv

ale

nt

Vit

am

inD

(*)

.

95

12

1

1S

51

S4

10

31

22

12

61

84

16

62

12

83

10

(11

23

19

01

82

11

21

24

12

61

88

16

02

41

90

98

12

3

18

91

87

10

81

26

12

71

89

17

52

22

90

97

12

1

18

51

86

10

41

24

12

61

84

15

62

22

95

(//)

,4ia

perc

enta

ge

of

reco

mm

ended

inta

ke 92

12

09

61

21

.85

18

51

03

12

31

26

18

41

67

21

58

5

94

12

1

18

41

87

10

21

22

12

91

85

17

62

13

82

94

11

9

18

11

86

10

11

23

12

61

80

17

52

01

79

96

12

2

18

81

84

10

31

24

12

31

84

16

02

12

80

96

.16

17

91

81

99

11

91

18

17

51

54

18

88

4

95

11

6

17

91

77

98

12

01

19

17

61

61

19

88

1

18

51

80

10

31

16

12

51

84

15

31

99

69

97

12

6

19

31

87

10

71

26

13

21

96

18

72

21

84

96

12

3

18

81

83

10

51

23

12

51

87

16

12

09

83

95

12

0

18

41

85

10

31

23

12

71

83

15

82

1S

84

94

11

9

18

11

84

10

21

21

12

41

79

16

42

14

82

94

11

8

18

11

83

10

01

20

12

31

80

17

22

03

17

91

88

10

01

19

12

31

76

16

92

07

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Table

24

—co

nti

nued

House

hold

sw

ith

1

or

more

I2

I3

I4 or

more

3

or

more

1

or

2

3

or

more

12

44

0-2

47

-5

12

74

31

44

-2

07

/)Perc

enta

ge

of

energ

yderi

ved

from

pro

tein

,fat

and

carb

ohyd

rate

13

04

1-8

45

-2

12

64

1

1

46

4

12

43

9-7

47

9

12

03

8-5

49

-4

12

94

2-9

44

-3

13

04

1-9

45

-1

12

-33

9-3

48

-4

12

94

2-4

44

-7

62

36

5-4

(/v)

Anim

al

pro

tein

as

aperc

enta

ge

of

tota

lp

rote

in6

4-5

|6

3-2

j61

-6

j58-3

|63

-26

46

59

06

3-2

No.

of

adult

s

No.

of

child

ren

Pro

tein

Fat

.

Carb

ohyd

rate

12

44

2-3

45

-3

65

-5

Tota

lp

rote

in........

(g)

Anim

al

pro

tein

........

(g)

Fat

(g)

Fatt

yaci

ds:

satu

rate

d........

(g)

monounsa

tura

lcd

.......

(g)

poly

unsa

tura

ted

.......

(g)

Carb

ohyd

rate

........

(g)

Calc

ium

....

....

.(m

g)

Iron

....

....

.(m

g)

Thia

min

....

....

.(m

g)

Rib

oflavin

........

(mg)

Nic

oti

nic

aci

deq

uiv

ale

nt

(mg)

Vit

am

in

C

(mg)

Vit

am

inA

(reti

nol

eq

uiv

ale

nt)

.

.

.

Gig

)V

itam

inD

(a)

0>

g)

31

-02

03

47

22

-81

7-4

45

12

14

50 4-8

04

80

-79

12

-22

06

93 1

-22

31

0iy

-34

5

20

91

6

9

4-7

12

64

49 4-9

0-5

40

-79

12

-42

0S8

0 10

9

3

IS2

0-8

48

22

-61

8

1

4-8

11

84

26 5

00

-49

0-7

61

2-7

22

67

7 1-2

5

32

-32

1-0

46

22

1

17

-54

-61

20

46

1 5-3

05

20

-79

13

02

26

73 1

-26(v

)C

onsu

mpti

on

of

nutr

ients

per

1,0

00

kcal

31

-31

98

46

21

-81

7

1

4-6

12

34

61 5

10

-52

0-8

01

2-3

22

64

5 11

5

31

01

9

1

44

21

11

66

4-3

12

74

57 5

00

54

0-7

81

2-3

20

52

7 11

3

30

01

7-5

43

20

-41

61

4-3

13

24

37 5

00

-54

0-7

61

1-8

17

58

7 11

3

32

-22

10

48

22

71

8-0

4-6

11

84

24 4-9

0-4

90

-76

12

-82

26

72 1

-12

32

-52

10

46

21

-91

7-7

4-7

12

04

29 5

10

-51

0-7

81

31

21

66

3 11

3

30

-71

81

44

20

-81

6-5

4-4

12

94

29 51

0-5

20

-75

12

11

86

09 1

15

32

-12

0-3

47

22

-71

79

4-3

11

94

26 5

00

50

0-7

51

2-7

20

71

1 11

3

(a)

Contr

ibuti

ons

from

pharm

ace

uti

cal

sourc

es

of

this

(or

any

oth

er)

vit

am

inare

not

reco

rded

by

the

Surv

ey.

Furt

herm

ore

,m

ost

adult

sneed

no

die

tary

vit

am

inD

since

they

ob

tain

all

they

need

from

the

act

ion

of

sunlig

ht

on

the

skin

.

Tables 89

2 ,2cS3 a -a

8

"1I260

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1I8

o-=

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231

a 41

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1

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Table

25

—co

nti

nued

Inco

me

gro

up

House

hold

sw

ith

Adult

sonly

1

adult

,

1

or

more

child

ren

2

ad

ult

sand

1

child

2

child

ren

3ch

ildre

n

4

or

more

child

ren

3

or

more

ad

ult

s,

1

or

more

child

ren

(g)

(g)

Fatt

yaci

ds

—co

nti

nued

monounsa

tura

ted

.

poly

unsa

tura

ted

Carb

ohyd

rate

Calc

ium

Iron

(mg

)

(mg

)

Thia

min

(mg

)

A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

O&

E2

45

-2

47

-7

46

-2

46

-4

12

-3

12

-9

11

-8

1 1-9

26

8

30

2

30

8

30

7

1,0

50

1,1

00

1,1

10

1,1

10 12

-3

13

1

13

0

12

6 11

9

1-2

9

1-2

8

12

5

(34

0)

39

-9

34

-2

(9-8

)1

2-7

8-9

(25

3)

28

7

27

1

(92

0)

98

0

98

0

(10

1)

11

-2

10

-5

(10

4)

1-2

3

11

3

38

-9

37

-8

39

-4

38

-9

10

-4

9-8

10

6

11

1

26

8

25

5

28

0

28

3

1,0

30

1,0

20

1,0

20

1,0

00 12

-2

11

-4

12

-0

11

-8 1-1

8

1-1

0

11

9

10

9

34

-7

35

-6

34

-7

35

1 9-4

9-6

9-3

90

23

8

25

4

26

0

28

7

95

0

95

0

94

0

97

0 9-7

10

-5

10

-7

10

-9

10

3

10

7

10

9

11

5

34

-9

32

-3

31

-6

(30

0)

8-8

8-4

8-3

(80

)

24

6

24

9

25

8

(23

5)

95

0

89

0

88

0

(86

0) 9-9

9-6

9-8

(91

)

10

7

1-0

4

10

9

(10

0)

37

-9

34

-5

33

8

9-3

91

8-9

26

2

28

1

27

5

95

0

94

0

90

0 10

3

10

-6

10

5 1-2

2

11

3

11

3

36

1

38

0

37

-2

35

0

10

-4

10

0

9-6

9-3

23

9

27

6

26

5

23

9

92

0

96

0

91

0

82

0 10

5

11

-31

0

8

10

-6 10

4

11

6

10

9

10

1

Table

25

—co

nti

nued

3

or

more

ad

ult

s,

1

or

more

child

ren

1-6

9

1

70

1-6

2

1

55

15

-6

14

-9

16

-4

28

-2

27

-9

26

-9

28

-7

15

-8

52

47 38

32

81

0

1,0

60

1,0

30

87

0

2,2

70

1,9

20

1,7

20

1,7

70

4or

more

child

ren

1-7

6

1-5

9

1-6

3

15

-7

14

-5

14

-4

28

0

25

-3

25

-1

46

1,0

40

89

0

92

0

2,0

90

1,5

50

1,8

80* * * 37

33 • • •

3

child

ren

1-6

3

1-5

1

1-5

3

(1-5

2)

14

0

13

-2

13

-8

(12

-2)

25

-5

23

-6

24

-2

f21

-8)

47 38

33

(29

)

(75

0)

1,6

40

1,6

80

(1,2

10

)

2

ad

ult

sand 5

50

71

0

72

0

1,9

50

House

hold

sw

ith

2

child

ren 1-6

5

1

66

1

61

1-7

0

14

-4

14

-3

14

-9

24

-7

25

-9

25

-8

26

-5

13

-8

I2.0

2045

45

42 37

77

0

93

0

92

0

97

0

2,0

20

2,0

90

2,0

70

1

child

1-8

0

1-7

3

1-8

1

16

0

17

-6

15

-3

16

-3

14

-3

30

-8

28

0

29

-1

27

1

62

48

45

44

1,0

20

96

0

1,2

20

82

0

2,2

90

2,3

20

2,4

70

1

1,7

50

1

adult

,

1

or

more

child

ren

(1-4

7)

1-8

3

1-7

2

*

U2

-9)

16

-8

14

-7

(23

-5)

28

-7

25

-9

(41

)4

5

42 •

(88

0)

1,0

30

89

0 •

(1,8

90

)

2,3

20

1,5

20

Adult

sonly

* * *

1-9

7

1-9

9

1-9

7

20

0

18

-7

18

-8

18

-3

17

-8

33

0

33

-7

33

-2

32

-2

70

60

53

51

1,2

60

1,2

60

1,2

20

1,2

30

2,8

30

2,5

80

2,5

90

12

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0

Inco

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D&

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D&

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D&

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D&

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D&

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.(m

g)

.(m

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(mg

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Nic

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25

—co

nti

nued

3

or

more

1

or

more

child

ren

ad

ult

s,

87

85

81

54 13

-7

12

-7

12

-7

13

-8

42

-2

40

-7

40

-8

41

-2

44

1

46

-7

46

-4

45

0

67

-5

62

0

62

-3

65

-7

2

3

4

or

more

child

ren

58

76

71 * 12

-9

12

0

12

1

* 41

-6

38

-7

38

-4

• 45

-5

49

-3

49

-5

* 64

-1

58

-6

58

-5

*

i

{H

i)Perc

enta

ge

of

energ

yderi

ved

from

pro

tein

,fa

tand

carb

ohyd

rate

2

ad

ult

sand ch

ildre

n

66

65

61

(58

)

12

8

12

-3

12

-4

(12

-5)

41

-7

39

-8

38

-2

(38

-9)

45

-5

47

-9

49

-4

(48

.6)

(iv)

Anim

al

pro

tein

as

a

perc

enta

ge

of

tota

lp

rote

in6

51

61

-2

60

0

(57

-9)

House

hold

sw

ith

child

ren

67

62

58

58 12

5

12

-6

12

-7

12

-3

42

-6

41

-3

40

1

38

-2

44

-9

44

-64

6-2

47

-2

49

-6

65

-5

63

-6

61

-3

60

0

1

or

more

1

child

ren

child

*

72

(75

)7

0

10

77

1

66

87 13

-2

13

-2

12

-7

12

-5

41

-7

42

-2

41

1

40

-5

45

0

46

-2

47

-0

65

-2

65

-4

62

-9

62

1

1

adult

,

*

(12

-3)

12

-2

11

-6

*

(40

-8)

41

1

39

-4*

(46

-9)

46

-8

49

0

*

(59

-7)

63

1

64

-3

Adult

sonly

11

2

11

4

11

4

11

2 13

-3

12

-9

12

9

12

6

44

-9

43

-6

42

-4

43

0

41

-9

43

-6

44

-7

44

-5

68

-5

65

-4

64

-5

65

-4

Inco

me

gro

up

A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2

Vit

am

inD

(a)

Fat

Carb

ohyd

rate

Table

25

—co

nti

nued

3

or

more

ad

ult

s,

1

or

more

child

ren

34

-2

31

-6

31

-7

34

-5

23

1

19

-6

19

-8

22

-7

47

45

45

46

21

-9

21

-5

21

-5

21

-5

17

-7

17

11

7-4

17

-6

4

or

more

child

ren

32

-3

29

-9

30

-2

• 20

-7

17

-5

17

-7

* 46

43

43 * 22

-2

20

-6

20

-3

• 17

-6

16

1

16

-2

*

vv)

Consu

mpti

on

of

nutr

ients

per

1,0

00

kcal

2

ad

ult

sand

3ch

ildre

n

32

0

30

-7

31

1

(31

-3)

20

-8

18

-8

18

-7

(18

1)

46

44

42

(43

)

22

-6

21

-2

20

-2

(20

-4)

17

-2

16

6

16

1

(16

-6)

House

hold

sw

ith

2

child

ren

31

-2

31

-3

31

-7

30

-7

20

-4

19

9

19

-4

18

-4

47

46

44

42 23

02

1-8

21

-2

20

-2

17

-5

17

-3

16

-8

16

1

1

child 33

1

33

0

31

-8

31

-2

21

-6

21

-6

20

0

19

-4

46

47 46

45

22

-2

22

-5

21

6

20

-8

17

-4

17

-6

17

-3

17

-2

1

adult

,

1

or

more

child

ren

*

(30

-6)

30

-4

28

-8

•

(18

-3)

19

-2

18

-5

*

(45

)4

6

43 *

(21

-6)

20

-7

20

-8

•

(16

-8)

17

-3

16

-4

Adult

sonly

33

-2

32

1

32

-3

31

-4

22

-8

21

0

20

-8

20

-6

50

48

47

48 23

-5

22

-8

22

-5

23

0

18

-8

18

-3

17

-81

7-9

Inco

me

gro

up

A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2

•(g

)

.(g

)

.

(g)

•

(g)

•(g

)

Tota

lp

rote

in

Anim

al

pro

tein

.

Fat

Fatt

yaci

ds

:

satu

rate

d

monounsa

tura

ted

5

CTv

ac <>

Co !TO o 35: 5,

Table

25

—co

nti

nued

3

or

more

ad

ult

s,

1

or

more

child

ren

51

4-5

4-5

4-7

11

7

12

4

12

4

12

0

45

2

43

0

42

3

41

1 5-2

51

51

5-3

0-5

10

-52

0-5

1

0-5

1

0-8

3

0-7

6

0-7

60

-78

4

or

more

child

ren

4-3

4-3

4-3

*

12

1

13

1

13

2 *

44

1

43

8

43

2 * 4-8 50

5-0

» 0-5

7

0-5

3

0-5

4

• 0-8

1

0-7

4

0-7

8

*

2

ad

ult

sand

3ch

ildre

n

4-3

4-3

4-2

(4-4

)

12

1

12

8

13

2

(13

0)

46

9

45

6

44

9

(47

4) 4-9 5-0

50

(51

)

0-5

3

0-5

3

0-5

5

(0-5

5)

0-8

1

0-7

8

0-7

8

(0-8

4)

House

hold

sw

ith

2

child

ren

4-7

4-7

4-5

4-2

12

0

12

3

12

6

13

2

47

9

46

1

45

2

44

6 4-9 51

5-2

50

0-5

2

0-5

2

0-5

3

0-5

3

0-8

3

0-8

0

07

8

0-7

8

1

child 4

-7

4-6

4-7

4-9

12

0

11

9

12

3

12

5

46

1

47

5

44

7

44

1 5-5

5-3

5-3

5-2

0-5

3

0-5

1

0-5

2

0-4

8

08

1

0-8

0

07

90

-71

1

adult

,

1

or

more

child

ren

* (4-9

)5

-5

4-3

*

(12

5)

12

5

13

0 *

(45

3)

42

5

47

1 * (50

)4

-9 51

* (05

1)

0-5

4

0-5

4

* (07

3)

0-7

90

-82

Adult

sonly

51

50

4-6

4-6

11

2

11

6

11

9

11

9

44

0

42

4

42

9

42

7 51

5-0

50

4-9

0-5

0

0-5

0

0-4

9

0-4

8

0-8

2

0-7

6

0-7

60

-77

Inco

me

gro

up

A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2

A B CD

&E2

•

(g)

•

(I)

•

(nig

)

.

(mg

)

.

(mg

)

•

(mg

)

Fatt

yaci

ds

—co

nti

nued

poly

unsa

tura

ted

Carb

ohyd

rate

Calc

ium

....

Iron

....

Thia

min

....

Rib

oflavin

Table

25

—co

nti

nued

3or

more

ad

ult

s,

1

or

more

child

ren

13

-9

12

-6

12

-6

14

-4

26

21 18

16

62

5

66

0

65

3

61

7 11

7

11

5

11

5

0-8

3

11

1

96

92

10

6

98

4

or

more

child

ren

13

0

11

-8

12

0

* 21 17

16 *

67

8

57

6

62

7 • 0-8

9

1-2

1

11

4

• 89

83

82 * 83

energ

y"

ind

ex

(b),

all

food

s

2

ad

ult

sand

3

child

ren

12

-6

12

1

12

-4

(12

1)

23

20 17

(16

)

47

6

54

5

54

7

(56

8) 10

7

11

8

11

5

(11

1)

10

1

91

86

(83

)

92

House

hold

sw

ith

2

child

ren

12

-5

12

-6

12

-5

12

-2

23

22

20 17

60

2

66

2

65

2

63

6 11

6

11

7

11

0

10

9

10

1

98

93

88

97

(W)

"Pri

ce

of

1

child 13

-8

13

1

12

-8

12

0

28

22

20 19

67

0

66

7

75

6

53

0 1-2

6

1-2

7

1-2

0

1-5

5

11

4

10

5

97

94

10

4

1

adult

,

1

or

more

child

ren

*

(11

6)

12

-5

12

-4

*

(20

)1

9

20 •

(62

7)

65

6

58

7 * (0-9

1)

1-2

3

11

3

•

(10

1)

94

91

94

Adult

sonly

13

-8

12

-9

12

-8

12

-4

29

23

20

20

76

6

69

1

68

1

67

6 1-2

3

11

8

11

8

1-2

0

12

1

10

8

10

3

10

2

10

5

Inco

me

gro

up

A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2 A B C

D&

E2

All

inco

me

gro

ups

(c)

■

(nig

)

■

(nig

)

•

(W5

)

■

(M5

)

Nic

oti

nic

aci

deq

uiv

ale

nt

Vit

am

in

C

Vit

am

inA

(reti

nol

eq

uiv

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nt)

Vit

am

inD

(a)

.

i

*

Few

er

than

10

house

hold

sin

the

sam

ple

.Fi

gure

sin

bra

ckets

are

base

don

sam

ple

sof

few

er

than

20

house

hold

s.

(a)

The

contr

ibuti

ons

from

pharm

ace

uti

cal

sourc

es

of

this

(or

any

oth

er)

vit

am

inare

not

reco

rded

by

the

Surv

ey.

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herm

ore

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ost

ad

ult

sneed

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die

tary

vit

am

inD

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they

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tain

all

they

need

from

the

act

ion

of

sunlig

ht

on

the

skin

.^

(jb

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ind

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whic

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ow

the

rela

tive

diffe

rence

sin

"cost

per

calo

rie",

have

been

obta

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by

div

idin

gth

em

oney

valu

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food

ob

tain

ed

for

consu

mp

tion

~J

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gro

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house

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senerg

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eand

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a

perc

enta

ge

of

the

corr

esp

ondin

gq

uoti

ent

for

all

house

hold

s.

(c)

Incl

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snot

show

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ew

here

inth

ista

ble

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Tables relating to special analyses

Tables 103

Table 28

Household expenditure on seasonal, convenience and other foods

according to ownership of deep-freezers and refrigerators,

together with comparative indices offood prices and the

real value offood purchased, 1976

HouseholdsAll owning a

households refrigerator All other Allowning a but no households households

deep-freezer deep-freezer

(/) Expenditure and value ofgarden£ £ £ £

and allotment produce, etc (per person per week)Expenditure on:

Seasonal foods . 0-74 0-79 0-81 0-78

Convenience foodsCanned .... 0-25 0-32 0-37 0-30Frozen .... 017 012 007 013Other convenience foods . 0-64 0-70 0-70 0-68

Total convenience foods 106 113 113 111All other foods . 2-51 2-54 2-53 2-53

Total expenditure . 4-32 4-46 4-46 4-41Value of garden and allotment

produce, etc 019 010 007 013

Value of consumption 4-50 4-56 4-53 4-54

(i"0 Comparative indices (a) of expenditure, prices and purchases (all househc )lds = 100)

(allfoods)Expenditure .... 97-9 1010 1012 100

Value of consumption 99-2 100-4 99-8 100

Prices ..... 97-7 101-3 1010 100

Index of value of consumptiondeflated by index of foodprices .... 101-5 99-2 990 100

Food purchases 99-9 1000 99-8 100

"Price of energy" . 100-8 1000 95-4 100

(Hi) Summary characteristics ofhouseholdsNumber of households . 1,993 4,864 664 7,521

Number of persons 6,814 13,849 1,324 21,987Average number of persons per

household 3-42 2-85 1-99 2-92

Average number of earners perhousehold 1-51 1-22 0-63 1-25

(a) See Glossary.


Table 29

Food consumption in households owning a deep-freezer compared

with consumption in other households: main food groups

and selected food items, annual averages, 1976


All Householdshouseholds owning a All

Food owning a refrigerator other Allcodes deep-freezer but no

deep-freezerhouseholds households

MILK AND CREAM'.Liquid milk —full price . (pt)

welfare and school (pt)4 4-68 462 4-52 4-63

5,6

4-6

008 009 007 008

Total liquid milk (pt) 4-76 4-70 4-59 4-71Condensed milk (eq pt) 9 014 015 0-21 0-15Dried and other milk (pt or eq pt) 10-14 0-21 018 0-25 0-19Cream (pt) 17

4-17

0-03 0-02 001 0-03

Total milk and cream . (pt or eq pt) 51 5 504 505 5-08

cheese:Natural 22 3-64 3-44 3-39 3-50Processed ..... 23

22 23

0-26 0-30 0-33 0-29

3-91 3-74 3-73 3-79

meat:Beef and veal ..... 31 8-38 7-34 6-86 7-62Mutton and lamb .... 36 4-60 406 3-78 4-20Pork 41

31—41

3-81 2-52 214 2-89

Total carcase meat .... 16-78 13-93 12-78 14-71Bacon and ham, uncooked 55 3-97 406 404 403Poultry, uncooked .... 73,77 607 5-77 4-54 5-80Frozen convenience meats or frozen

convenience meat products 88 1-57 0-95 0-61 112Other meat and meat products . 46,51 I

58-71 [78-83, 94 )

9-83 1205 1318 11-42

Total meal 31-94 38-21 36-74 35-13 37-06

fish:Fresh ...... 100, 1051

111-113/1-28 1-39 1-70 1-39

Processed and shell 114-117 0-62 0-45 0-34 0-49Prepared, including fish products 118-123 1-25 1-50 1-88 145Frozen, including fish products 110,127

100-127

1-64 112 •85 1-26

Totalfish 479 4-45 4-77 4-58

eggs (no) 129 4-10 404 4-35 408

fats:

(Eggs purchased) . . (no) 3-83 3-95 4-27 3-93

Butter 135 5-14 515 529 516Margarine ..... 138 2-94 313 2-96 306Lard and compound cooking fat 139 1-58 1 97 2-24 1-86Other fats 143, 148 113 0-80 0-76 0-90

Totat/ats 135-148 10-79 1104 11-24 10-98

SUGAR AND PRESERVES:Sugar ...... 150 1104 12-55 14-75 12-20Honey, preserves, syrup and treacle 151-154

150-154

1-94 2-40 316 2-29

Total sugar and preserves 12-97 14-92 17-91 14-50

vegetables:Potatoes ...... 156-161 31-64 36-77 3915 35-30Fresh green ..... 162-171 1202 11-20 10-40 11-40Other fresh 172-183 15-46 14-22 1292 14-51Frozen peas ..... 203 210 1 29 0-38 1-48Frozen beans ..... 204 0-58 0-37 015 0-42Frozen chips and other frozen con

venience potato products 205 1-04 0 41 0-26 0-60All frozen vegetables and frozen

vegetable products, not specifiedelsewhere ..... 208 1-39 0-48 016 0-74

Other processed .... 184-202

156-208

9-24 12-64 12-79 11-64

Total vegetables .... 7.J-5S 77-35 76-22 76-07

Tables 105



All Householdshouseholds owning a

Food owning a refrigerator AU other Allcodes deep-freezer but no

deep-freezerhouseholds households

fruit:Fresh 210-231 21 06 17-25 15-26 18-31Frozen fruit and frozen fruit products . 241 0-22 004 003 009Other, including fruit products, not

frozen 233-240\245-248/

6-83 618 505 6-31

Totalfruit 210-248 2810 23-45 20-33 24-71

cereals:255 2-58 303 417 2-95

White bread 251-254 23-43 27-42 31-89 26-43Wholewheat and wholemeal bread 256 0-66 0-68 0-27 0-65

263

251-263

2-89 316 417 3-14

29-56 34-27 40-50 33-77264 6-54 5-79 5-71 602

Cakes 267, 270 3-44 412 4-86 3-96271-277 5-39 5-69 6-20 5-62

Oatmeal and oat products 281 0-43 0-49 0-71 0-49Breakfast cereals .... 282 3-43 3-20 2-78 3-25Frozen convenience cereal foods 294 0-55 0-22 008 0-31

285-2911299-301/

4-49 4-97 5-40 4-85

251-301 53-82 58-73 66-24 57-64

beverages:Tea 304 1-78 2-34 312 2-21

307-309 0-76 0-61 0-50 0-65Cocoa and drinking chocolate 312 0-17 014 017 015Branded food drinks 313

304-313

010 017 0-25 015

Total beverages ..... 2-81 3-25 403 316


Table 30

Food expenditure in households owning a deep-freezer comparedwith expenditure in other households: main food groups

and selected food items, annual averages, 1976


All Householdsowning a

refrigeratorhouseholds

Foodcodes

owning a All otherhouseholds

Allhouseholds

MILK AND CKEAM:

deep-freezer but nodeep-freezer

Liquid milk — full price 45,6

40-45003

40-97003

40 21001

40-77003

Total liquid milk

welfare and school

4-6 40-491-363192-34

41001-382 881-53

40-212052-690-77

40-801-41Condensed milk .... 9

Dried and other milk 10-14 2-951-74Cream ...... 17

Total milk and cream .... 4-17 47-38 46-78 45-72 4690

CHEESE:Natural .... .Processed ..... 22

23II 40103

10-75114

10-701-35

10-941-12

Total cheese ..... 22,23 12-43 1189 1205 1206

meat:Beef and veal .....Mutton and lamb ....Pork

313641

36731512

35-7515-6410-88

32-4015-279-35

357815-4311 371286

Total carcase meat ....Bacon and ham, uncookedPoultry, uncooked ....Frozen convenience meats or frozen

31-4155

64-7117-801419

62 2618-65

5702182910-49

62-58

73.77 1-1i,l18-351366

convenience meat productsOther meat and meat products .

8846,51, I58-71, \

78-83, 94 1

4-52 3-43

3905

231 371

32-29 43-93 37-79

31-94 133-51 13802 13204 13609

fish:Fresh ...... 100, 105 i

111-113 1114-117118-123110,127

4-28 4-99

1 806-864-47

6 45 4 85

Processed and shell .... 2-675-575-70

123 2-056-56Prepared, including fish products

Frozen, including fish products .8-473-43 4 80

Total/ish 100-127 18-22 1810 IV- 58 18-24

EOOS 129 1357 1412 15 59 1404

fats:Butter 135 1251

4-471-872 06

12-794-772-341 55

13424 602-681-45

12-744-672-221-70

Margarine .....Lard and compound cooking fatOther fats

138139

143, 148

Tolallats 135-148 20-92 21-44 2214 21-33

SUGAR AND PRESERVES.Sugar ...... 150 809 910

3-6310-595-46

8-873-49Honey, preserves, syrup and treacle 151-154 2-82

Total sugar and preserves 150-154 10-92 12-72 /60tf 12-35

VEGETABLES:Potatoes ...... 156-161

162-171172-183

17-23599

1318

22-98701

24-586-55

21-27666Fresh green .....

Other fresh ..... 13-241-990-75

12-680-670-34

13182-080-76

Frozen peas ..... 203 2-530-85Frozen beans ..... 204

Frozen chips and other frozen convenience potato products 205 1-72 0-81 0-50 108

All frozen vegetables and frozen vegetable products, not specified elsewhere ...... 208

184-202

156-208

2-25

1306

106

1704

0 44

17-32

139Other processed, including vegetable

products ..... 1585

Total vegetables ..... 56-80 64-88 6308 62-23

Tables 107



All Householdshouseholds owning a

Food owning a refrigerator All other AU

reurr:

codes deep-freezer but nodeep-freezer

households households

Fresh 210-231 17-52 1507 13-58 15-74Frozen fruit and frozen fruit products. 241 0-46 010 009 0-21Other, including fruit products, not

frozen ...... 233-240 t245-248 f

9-73 8-91 7-43 908

Total fruit 210-248 27-70 24-06 2111 2503

cereals:Brown bread ..... 255 2-22 2-63 3-75 2-56White bread 251-254 15-23 18-23 21-68 17-50Wholewheat and wholemeal bread 256 0-56 0-59 0-24 0-57Other bread ..... 263

251-263

4-02 4-31 5-51 4-30

Total bread 2203 25-76 31-18 24-92Flour 264 2-62 2-39 2-37 2-46Cakes 267, 270 8-53 10-37 11-89 9-88

271-277 11-66 1214 12-75 12-01Oatmeal and oat products 281 0-47 0-53 0-79 0-53Breakfast cereals .... 282 5-92 5-51 4-77 3-59Frozen convenience cereal foods 294 1-55 0 60 0-28 0-88Other cereals ..... 285-291 1

299-30116 43 6-85 6-51 6-70

BFVEKAGES:

251-301 59-22 64 14 70-54 62-98

Tea 304 5-72 7-42 9-95 7-04Coffee 307-309 7-74 6 41 5-25 6-75Cocoa and drinking chocolate 312 0-47 0-41 0-51 0-43Branded food drinks 313

304-313

0-28 0-50 0-77 045

MISCELLANEOUS:

14-22 14-74 16-49 14-67

Soups, canned, dehydrated and powdered ...... 318,319 3-32 3-91 4-59 3-76

Other foods ..... 315, 1320-339 i

13-44 10-78 717 11-40

Total miscellaneous .... 315-339 16-75 14-68 11-76 1515

TOTAL EXPENDrTURE .... £4.12 £446 14-46 £4-41

ooo 3!I 5Sr 15: I5. ai1 o

Table

31

Nutr

itio

nal

valu

eoffo

od

inhouse

hold

sow

nin

g

a

deep-f

reeze

ror

a

refr

igera

tor,

19

76

All

house

hold

s

ow

nin

g

a

deep-f

reeze

r

House

hold

sow

nin

g

a

refr

igera

tor

but

no

deep-f

reeze

r

All

oth

er

house

hold

sA

llhouse

hold

s

Energ

y(l

ccal)

(MJ)

Tota

lp

rote

in(g

)A

nim

al

pro

tein

(g)

Fat

(g)

Fatt

yaci

ds

:

satu

rate

d(g

)m

onounsa

tura

ted

(g)

poly

unsa

tura

ted

(g)

Carb

ohyd

rate

(g)

Calc

ium

(mg)

Iron

(mg)

Thia

min

(mg)

Rib

oflavin

(mg)

Nic

oti

nic

aci

d(m

g)

Nic

oti

nic

aci

deq

uiv

ale

nt

(mg)

Vit

am

in

C

(mg)

Vit

am

in

A:

reti

nol

((ig

)

fi-c

aro

tene

(ng)

tota

l(r

eti

nol

eq

uiv

ale

nt)

(ng)

Vit

am

inD

(a)

(jig

)

Energ

yPro

tein

(as

perc

enta

ge

of

min

imum

req

uir

em

ent)

....

Calc

ium

Iron

Thia

min

Rib

oflavin

Nic

oti

nic

aci

deq

uiv

ale

nt

Vit

am

in

C

Vit

am

in

A

(reti

nol

eq

uiv

ale

nt)

Vit

am

in

D

(a)

2,2

40 9

-4

72

0

47

-2

10

6 50

-4

40

0

10

-7

26

5

1,0

10 11

-2 11

5

1-7

9

16

-2

29

0

51

95

0

2,2

00

1,4

10 2

-67

(i)

Consu

mpti

on

per

pers

on

per

day

2,2

90 9

-6

72

-0

45

-5

10

5 50

-0

39

-5

10

-4

28

0

1,0

00 11

-5 11

6

1-7

6

15

-9

28

-6

47

1,0

60

2,2

40

1,5

20 2

-70

2,3

90 10

0

73

-6

45

-1

10

5 50

1

39

-5

10

-3

30

5

10

30 1

1-9 11

9

1-7

6

15

-7

28

-6

43

1,0

30

2,0

30

1,4

60 2

-71

2,2

80 9

-6

72

0

46

0

10

5 50

1

39

-7

10

-5

27

7

1,0

10 11

-5 11

6

1-7

7

16

0

28

-7

48

1,0

20

2,2

10

1,4

80 2

-69

94

12

1

18

5

18

4

10

0

12

1

12

8

18

7

18

0

20

5 82

07

)A

s

a

perc

enta

ge

of

reco

mm

end

ed

inta

ke

96

12

0

18

4

18

4

10

4

12

2

12

5

18

3

16

1

21

7 83

10

2

12

6

19

0

19

2

11

0

13

0

12

2

17

8

14

5

20

1 90

95

12

1

18

5

18

4

10

3

12

2

12

6

18

4

16

6

21

2 83

Table

31

—co

nti

nued

All

house

hold

s

ow

nin

g

a

deep-f

reeze

r

House

hold

sow

nin

g

a

refr

igera

tor

but

no

deep-f

reeze

r

All

oth

er

house

hold

sA

llhouse

hold

s

Pro

tein

Fat

Carb

ohyd

rate

(///

)Perc

enta

ge

of

energ

yderi

ved

from

pro

tein

,fa

tand

carb

ohyd

rate

12

-9

42

-7

44

-4

12

-6

41

-3

46

1

12

-4

39

-6

48

0

12

-7

41

-7

45

-7

(iv)

Anim

al

pro

tein

as

a

perc

enta

ge

of

tota

lp

rote

in6

5-6

I

63

-2

|6

1-2

63

-8

Tota

lp

rote

in(g

)A

nim

al

pro

tein

(g)

Fat

(g)

Fatt

yaci

ds:

satu

rate

d(g

)m

onounsa

tura

ted

(g)

poly

unsa

tura

ted

(g)

Carb

ohyd

rate

(g)

Calc

ium

(mg)

Iron

(mg)

Thia

min

(mg)

Rib

oflavin

(mg)

Nic

oti

nic

aci

deq

uiv

ale

nt

(mg)

Vit

am

in

C

(mg)

Vit

am

inA

(reti

nol

eq

uiv

ale

nt)

(ng)

Vit

am

inD

(a)

(ng)

32

-2

21

1

47

22

-5

17

-9

4-8

11

8

45

1 5-0

0-5

2

0-8

0

12

-9

22

-9

63

0 11

9(v)

Consu

mpti

on

of

nutr

ients

per

1,0

00

kcal

31

-5

19

-9

46

21

-9

17

-3

4-5

12

3

43

9 51

0-5

1

0-7

7

12

-5

20

-4

66

5 11

8

30

-9

18

9

44

21

01

6

6

4-3

12

8

43

1 50

0-5

0

0-7

4

12

-0

18

06

13 1

14

31

-7

20

-2

46

22

0

17

-4

4-6

12

2

44

2 5-0

0-5

1

0-7

8

12

-6

21

65

1 11

8

s

(a)

Contr

ibuti

ons

from

pharm

ace

uti

cal

sourc

es

of

this

(or

any

oth

er)

vit

am

inare

not

reco

rded

by

the

Surv

ey.

Furt

herm

ore

,m

ost

ad

ult

sneed

no

die

tary

Vit

am

inD

since

they

ob

tain

all

they

need

from

the

act

ion

of

sunlig

ht

on

the

skin

.

s

I S3a-o II5fi. |? ci al 5'—*

Table

32

Avera

ge

quanti

ties

ofm

ilkco

nsu

med

per

week

inth

ehom

e

by

diffe

rent

cate

gori

es

of

pers

on,

19

76

99

8

4-5

4-3

40 3-8

3-8

41

0-5

4-6

64

8

4-5

4-4

4-2 3-6

3-2

3-9

05

4-4

3

or

more

child

ren

10

2

4-3

40 3-6

3-7

3-4

3-8

0-5

4-2

15

8

4-4

4-3

4-2 3-6

3-2

3-9

0-4 4-3

Fam

ilies

wit

h

1

or

2

child

ren

89

6

4-5

4-4

4-7

3-8

3-9

41

0-6

4-7

49

0

4-6

4-5

4-3

3-6

3-2

3-9

0-6

4-4

C,

D&

E2

32

9

4-6

4-3

4-6

3-9

3-8

4-2

0-5 4-6

20

9

4-2

4-3

3-9

3-6

3-2

3-8

0-5

4-3

Inco

me

gro

ups

A&

B

66

9

4-4

4-3

3-7

3-8

3-8

41

0-6

4-6

43

9

4-7

4-5

4-3 3-6

3-2

3-9

0-5

4-4

House

hold

sco

nta

inin

gone

or

more

child

ren

ag

ed

0-4

years

and/o

ran

expect

ant

Pers

ons

ag

ed

0-4

years

pt

Pers

ons

ag

ed

5-6

years

pt

Pers

ons

ag

ed

10

-17

years

pt

Male

sag

ed

18

years

or

over

.......

pt

Fem

ale

sag

ed

18

years

or

over

pt

All

pers

ons

pt

Milk

use

din

cooki

ng

or

serv

ed

tovis

itors

pt

Tota

l..

....

....

..pt

House

hold

sco

nta

inin

gone

or

more

child

ren

aged

7-9

years

but

no

expect

ant

Pers

ons

ag

ed

5-6

years

pt

Pers

ons

ag

ed

7-9

years

pt

Pers

ons

ag

ed

10

-17

years

pt

Male

sag

ed

18

years

or

over

.......

pt

Fem

ale

sag

ed

18

years

or

over

pt

All

pers

ons

..........

pt

Milk

use

din

cooki

ng

or

serv

ed

tovis

itors

pt

Tota

lpt

Num

ber

of

house

hold

sw

hic

hsu

pp

lied

deta

ilsof

milk

consu

mpti

on

.

Num

ber

of

house

hold

sw

hic

hsu

pp

lied

deta

ilsof

milk

consu

mpti

on

.

Avera

ge

quanti

ties

of

milk

consu

med

by:

Avera

ge

quanti

ties

of

milk

consu

med

by:

moth

er,

but

no

child

ag

ed

7-9

years

moth

er,

and

no

child

ag

ed

0-4

years

Gro

up

I—

Gro

up

II—

Table

32

—co

nti

nued

All

fam

ilies

25

8

4-5

4-2

4-2 3-8

3-6

3-5

40

0-5 4-4

3

or

more

child

ren

16

5

4-6

4-3

4-3 3-8

3-6

3-5

40

0-5 4-5

Fam

ilies

wit

h

lor

2ch

ildre

n

93

4-3 «

4-2

(3-8

)3

-7

3-8

40

0-5 4-4

C,

D&

E2

81

4-6 3-7

41 3-6

3-5

3-3

3-9

0-4 4-2

gro

ups

Inco

me

A&

B

17

7

4-5

4-5

4-3 3-8

3-7

3-6

41

0-6

4-6

House

hold

sco

nta

inin

gat

least

one

child

ag

ed

0-4

years

and/o

ran

expect

ant

Avera

ge

quanti

ties

of

milk

consu

med

by

:

Pers

ons

ag

ed

0-4

years

........

pt

Pers

ons

ag

ed

5-6

years

........

pt

Pers

ons

ag

ed

7-9

years

........

pt

Pers

ons

ag

ed

10

-17

years

.......

pt

Male

sag

ed

18

years

or

over

.......

pt

Fem

ale

sag

ed

18

years

or

over

......

pt

All

pers

ons

pt

Milk

use

din

cooki

ng

or

serv

ed

tovis

itors

pt

Tota

lpt

Num

ber

of

house

hold

sw

hic

hsu

pp

lied

deta

ilsof

milk

consu

mpti

on

moth

er,

and

at

least

one

child

ag

ed

7-

9

years

Gro

up

11

1—

3-

•

Few

er

than

3

pers

ons

inth

esa

mp

le.

Figure

sin

bra

ckets

are

deri

ved

from

sam

ple

sof

few

er

than

20

pers

ons.


Table 33

Meals eaten outside the home, 1976(per person per week)

Meals not from thehousehold supply Net balance (a)

Mid-day All mealsmeals out Persons Visitors

All households 1-72 2-97 •89 ■04

Analysis by regionEnglish regions:

North 1-61 2-82 •89 •04

Yorkshire and Humberside 1-87 302 •88 •04

NorthWest 1-78 2-88 ■89 •04

East Midlands . 1-46 2-66 •90 •04

West Midlands 1-68 2-88 •89 •04

South West 1-38 2-51 •91 •05

South East (6)/East Anglia 1-88 3-27 •88 •04

1-74 2-98 •89 •04

Wales 1-46 2-64 •90 •04

Analysis by type ofarea

1-65 301 •89 •04

Greater London Council area. 207 3-43 •87 •03

Metropolitan counties and Clydesideconurbation 1-79 2-93 ■89 •04

Non-metropolitan counties:Wards with an electorate density peracre of:

7 or more 1-72 300 •89 •04

3 but less than 7 1-61 2-86 •89 ■04

0-5 but less than 3 1-58 2-98 •89 •04

less than 0-5 1-49 2-71 •90 •05

Analysis by income groupAl 2-33 415 •85 ■05

A2 215 3-69 ■86 ■04

B 1-90 3-17 •88 •03

C 1-71 2-88 •89 •04

D 1-34 2-50 •90 •04

El 0-96 2-02 •92 •07

E2 104 2-26 •91 •05

OAP (households containing one adult) . 0-85 205 •92 •06

OAP (households containing one male andone female) 0-26 0-83 •97 •04

OAP ("other" households) 0-63 1-94 ■93 ■03

OAP(all) 0-52 1-40 •95 •05

Analysis by household compositionNo. of No. ofadults children

1 0 .... 1-45 3-32 •87 ■08

1 1 or more 2-59 3-67 •86 •04

2 0 1-22 2-57 •90 ■06

2 1 1-75 3-23 •88 •04

2 2 1-94 3-08 •88 •03

2 3 213 303 •88 ■02

2 4 or more 205 2-61 •90 ■02

3 0 1-39 2-84 •89 •04

3 or more 1 or 2 1-91 3-30 •88 •03

3 or more 3 or more 1-91 2-76 •89 ■02

4 or more 0 1-36 2-71 •90 •04

(a) See Glossary.(b) Including the Greater London Council area, for which separate results are given in the

analysis according to type of area.

Tables 113

Table 34

Average number of mid-day meals per week per child aged 5— 14 years, 1976

Meals not from the Meals from thehousehold supply household supply

School Other Packedmeals meals out meals Other

All households 2-81 008 0-41 3-70

Analysis by regionEnglish regions:

North 2-85 004 004 407Yorkshire and Humberside 3-15 009 0-39 3-37

Northwest 2-82 007 0-38 3-73

East Midlands . 2-91 010 0-24 3-75

West Midlands 2-92 006 0-42 3-60SouthWest 2-82 010 0-60 3-48

South East (a)/East Anglia . 2-96 007 0-54 3-43

England .... 2-93 007 0-43 3-57

Wales .... 2-56 006 0-48 3-90Scotland .... 1-88 013 0-28 4-71

Analysis by type of areaGreater London Council area 2-67 009 0-62 3-62Metropolitan counties and Clydeside con

urbation 2-68 008 0-39 3-85

Non-metropolitan counties:Wards with an electorate density peracre of:

7 or more 303 006 0-34 3-57

3 but less than 7 2-77 008 0-43 3-720-5 but less than 3 . 2-89 009 0-35 3-67

less than 0-5 2-89 008 0-48 3-55

Analysis by income groupAl 2-77 006 0-64 3-53

A2 2-62 010 0-65 3-63

B 2-79 008 0-45 3-68

C 2-90 007 0-27 3-76D 2-56 013 0-20 411El 2-96 016 0-32 3-56E2 3-47 002 012 3-39

Analysis by household composition1 adult, 1 or more children 3-54 004 0-30 3122 adults, 1 child . 2-70 016 0-63 3-512 adults, 2 children 2-76 009 0-41 3-74

2 adults, 3 children 2-95 004 0-39 3-62

2 adults, 4 or more children . 2-76 003 0-25 3-963 or more adults, 1 or 2 children 2-57 012 0-68 3-63

3 or more adults, 3 or more children 2-75 010 0-30 3-85

(a) Including the Greater London Council area, for which separate results are given in theanalysis according to type of area.


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IV Appendices

APPENDIX A

Structure of the Survey

1 The National Food Survey is a continuous sampling inquiry into the domesticfood consumption and expenditure of private households in Great Britain.Each household which participates in the Survey does so voluntarily, andwithout payment, for one week only. By completely changing the householdssurveyed each week, information is obtained continuously throughout the year

except for a short break at Christmas and during General Election periods.Each housewife provides a detailed record giving the description, quantity andcost of all food which enters the household during the week she participatesin the Survey, except that the Survey excludes those items which other members

of the family often purchase for themselves, such as chocolates and sugar

confectionery, mineral waters, squashes and alcoholic drinks, and also ice-cream

and fish and chips if obtained to eat outside the home. Exceptionally (andexperimentally) in 1975 and 1976 particulars were obtained of soft drinks boughtfor the household supply, and although details are given in Table 35 of the

present Report, such soft drinks are excluded from all other tables and estimates

throughout the Report. The housewife is asked to give particulars of the numberand type of meals obtained and consumed outside the house by each member ofthe family, but not of the cost or composition of such meals; she is also asked to

record the quantity of milk supplied to her children under the School MilkScheme. Information about characteristics of the household and of its members

is also obtained. The information obtained from individual housewives is

strictly confidential.

The sample

2 The National Food Survey sample is selected by means of a three-stage

stratified random sampling scheme. The sampling frame covers the wholeof Great Britain. The first stage involves the selection of 46 Parliamentaryconstituencies; the second, the selection of polling districts or combinationsthereof within the selected constituencies; and the third or final stage, the

selection of addresses within these polling districts. The re-organisation of LocalGovernment areas in 1974 (1975 in Scotland) has necessitated some minorchanges in 1976 to the method of selection formerly used. Thus, re-organisationcaused certain of the new regional boundaries to pass through constituencies.

In these cases, the part-constituency in each region has been combined forsampling purposes with a contiguous constituency within the same region toproduce a "combined constituency", the whole of which is then treated as a

first-stage sampling unit. Furthermore, it is no longer possible to classifyconstituencies according to whether they contain only urban administrativedistricts or whether they include some rural administrative districts. Thisformer stratification has therefore been replaced by one based upon the numberof electors per acre.

3 First stage. The Parliamentary constituencies in the sampling frame are

ordered into 46 strata, stratification being according to two factors :— first,

according to current standard region, and second, according to electoral density.

For this purpose a list of constituencies is prepared for each region, the listing

being in descending order of electoral density and showing numbers of electors

119


in each constituency together with cumulative totals. One constituency is thenselected from each of the 46 strata. The number of constituencies to be selectedfrom each region is calculated on the basis of the percentage of the total (G.B.)electorate represented by that region. The lists for each region are then dividedinto as many approximately equal-size groups of electorate as the number of constituencies to be selected, and one constituency is selected randomly from eachgroup. If a constituency which has been included in the selected sample ineither of the two preceding years is selected, it is discarded and replaced byanother selected at random from the same stratum.

4 Second stage. The second-stage units are polling districts or, where theelectorate is below 350, combinations of polling districts. To facilitate selectionof these secondary units, the polling districts (or combinations of pollingdistricts) within each of the selected 46 constituencies are listed in descendingorder of the electoral density of the wards in which they are situated; the listsare then each divided into four groups, each gioup having an approximatelyequal size of electorate. Four secondary units at a time are selected from eachconstituency, one being selected from each of the four groups with a probabilityof selection proportional to the size of the electorate. This process is repeated,

as necessary, to provide further samples of blocks of four secondary units to beused later in the year (see paragraph 7 below).

5 Third stage. The design of the sample requires that a uniform overallsampling fraction should be applied, and as the preceding stages are drawn withprobability proportional to size, this necessitates the selection of a constantnumber of addresses at the final stage. To meet this requirement, 20 addresses

are drawn from the electoral register of each polling district (or combination ofsmall polling districts) by interval sampling from a random origin.

6 A polling district may by chance be selected more than once in the samplefor use during a single calendar year. When this happens, the whole sample ofaddresses from that polling district is drawn simultaneously and then sub-sampled to provide the samples for the separate periods. Of the 15,000 or soaddresses thus selected for the year, a few cannot be visited, and some are foundto be ineligible (eg being institutions), but of the total number of householdscontained in the remainder between 50 and 60 per cent complete a satisfactorylog-book (response being rather greater in Scotland and northern England thanin Wales and southern England, and least of all in parts of London), giving aneffective Survey sample of about 7,500 to 8,000 households. In a number ofcases where a log-book was not completed, some information on householdcomposition and income was obtained from the housewife or from another adultin the household. This information indicates that in respect of income group,household composition and geographical distribution, these partial non-

respondents are usually similar to the fully participating households.

7 The fieldwork is organised so as to give information throughout the year.

For this purpose the year, excluding Christmas, is divided into 17 intervals,each of 21 days. For each interval, two of the selected polling districts are used;one is used in the first part of the interval and another from the same constituencyfor the second part. In the first polling district the interviewers attempt to place

log-books with the pre-selected 20 housewives during the three days Monday to

Appendix A 121

Wednesday. The completed records are collected by the interviewers after a

period of seven days. Fieldwork in the second polling district begins in the middleof the 21 days, and the interviewer attempts to place log-books on Wednesdayafternoon and during the three days Thursday to Saturday. She collects the

completed records seven days later, that is, at the end of the interval. This cycle

of operations is repeated throughout the year and in order to facilitate it the

46 constituencies are divided into two sets of 23. These two sets are used alternately, so that in one interval, one set of 23 constituencies is used covering 46

polling districts. In the next interval the other set of 23 constituencies is used

covering a further 46 polling districts made up of the second pairs of each of the

blocks of four selected as described in paragraph 4 above ; and so on for the

next 14 intervals throughout the year. In the 17th and final interval (or, alter

natively in some years, the first interval) one set of constituencies is used for the

first part of the interval and the other set for the second part; tbis procedureensures that use of both sets of constituencies is completely balanced, each set

being used for a total of 8£ intervals.

8 The 46 Parliamentary constituencies selected for survey in 1976 are listed

in Table 1 of this Appendix. At the second stage of sampling, 782 polling districtswere selected initially, and at the third stage, 14,858 addresses. When visited,a few of the selected addresses were found to be those of institutions or otherestablishments not eligible for inclusion in the Survey, while some other addresses

were each found to contain more than one household. For operational reasons

it proved impossible to visit 32 of the selected households. After allowing forall these factors the estimated effective number of households in the selected

sample was 14,372. When visited, it proved impossible within the time availableto obtain any contact at all with a number of these households and in some

others the housewife was seen but refused to give any information. Furthermorethere were a number of housewives who answered a questionnaire1 but declined

to keep a week's record, while some housewives who undertook to keep a

record did not in fact complete it; finally a few records were rejected at the

editing stage leaving an effective sample of 7,516 households (52 per cent of the

selected sample but 62 per cent of the households contacted). Details are as

follows:

HouseholdsPer cent

households households

Number of households at the addresses selected

selected contacted

14,372 100

Number visited, but no contact made 2,289 16

(Number of households contacted) . (12,083) (100)Housewife seen, but refused to give any informa

tion 1,622 11 13

Housewife answered a questionnaire but declinedto keep a week's record .... 1,680 12 14

Housewife started to keep a record but did notcomplete it 1,247 9 10

Completed records rejected at editing stage 18

Effective sample of responding households . 7,516 52 62

1The questionnaire relates to family composition, occupation, etc.


9 Further details of the composition of the fully-responding sample in 1976are given in Tables 2 to 10 of this Appendix.

Reliability of Survey results

10 The results obtained from the Survey are subject to chance variations asare all estimates from sampling investigations, but this "sampling error" willnot normally be more than two or three times the standard error. Estimates ofthe standard errors applicable to the averages for income groups in Tables 13

and 14 were given in Tables 15 and 16 of Appendix A in the Annual Reportfor 1974.1 Corresponding estimates, applicable to certain of the averages inTables 16 and 17 for a selection of families of different composition, and furtherestimates applicable to the yearly national averages in Tables 6, 7 and 8 weregiven in Tables 15, 16 and 17 of Appendix A in the Annual Report for 1973.*

Estimates of the percentage standard errors of the averages of consumptionand expenditure for households owning deep-freezers or refrigerators as applicable to the food groups shown in Tables 29 and 30 were given in Table 1 3

of Appendix A of the Annual Report for 1975.*

11 Further details of the methodology of the Survey were given in Appendix Aof the Report for 1973. 2

1 Household Food Consumption and Expenditure: 1974, HMSO, 1976.1 Household Food Consumption and Expenditure: 1973, HMSO, 1975.3 Household Food Consumption and Expenditure: 1975, HMSO, 1977.

Appendix A 123

Table 1

Constituencies surveyed in 1976

Region (a) Definition of region (a)Parliamentary constituencies (b)selected in the sample for 1976

England:Northern Cleveland, Cumbria, Durham,

Northumberland, Tyne and WearDarlington

•Workington•Teesside, Stockton

Yorkshire andHumberside

Humberside, North Yorkshire, SouthYorkshire, West Yorkshire

fBatley and Morleyt*Barkston Ash

tShefneld, HeeleytDon Valley/Bassetlaw (part)

North West Cheshire, Lancashire, GreaterManchester, Merseyside

tLiverpool, WavertrecTLeigh•CrewetWallaseytStretford•North Fylde

East Midlands Derbyshire, Leicestershire, Lincolnshire,Northamptonshire, Nottinghamshire

•Kettering•Chesterfield•Holland with Boston

West Midlands Hereford and Worcester, Salop,Staffordshire, Warwickshire, WestMidlands

tBirmingham, Yard leyStoke-on-Trent South

•HerefordtWalsall North•Bromsgrove and Redditch

South West Avon, Cornwall and the Isles of Stilly,Devon, Dorset, Gloucester, Somerset,Wiltshire

Torbay•Bridgwater•Cheltenham•West Dorset

South East Greater London Council area,Bedfordshire, Berkshire,Buckinghamshire, East Sussex, Essex,

tCamden, Holborn and St Pancras Northt Barking, DagcnhamfHavering, Hornchurch

Hampshire, Hertfordshire, Isle ofWight, Kent, Oxfordshire, Surrey,West Sussex

fBrent EasttWalthamstow Forest, WalthamstowtCroydon CentralRochester and Chatham

•Reading South•Guildford•Mai donHastings

•Hertford and Stevenage•Bedford•Petersfield

East Anglia Cambridgeshire, Norfolk, Suffolk •Yarmouth

Wales The whole of Wales •West Flint•Pontypool

Scotland The whole of Scotland tGIasgow, GovantEast RenfrewshiretEast Dunbartonshire•Banff

(a) These are the standard regions as revised, with effect from 1st April 1974.(b) Constituencies marked t are wholly or partly within the Greater London Council area, the Metropolitan

counties or the Clydeside conurbation. Those marked • contain Wards with an electorate density of fewer than3 electors per acre.


Table 2

Composition of the sample of responding households, 1976

1st 2nd 3rd 4th

HOUSEHOLDSIK CONURBATIONS

Quarter Quarter Quarter Quarter Year

GREATER LONDON COUNCIL AREAHouseholds .... 230 221 200 185 836

667 599 576 535 2,377

METROPOLITANCOUNTIESAND

Persons per household . 2-90 2-71 2-88 2-89 2-84

CLYDESTDECONURBATIONHouseholds .... 595 571 504 450 2,120

1,765 1,444 1.348 6,322

OTHER HOUSEHOLDS

Persons per household 2-97 3-09 2-87 340 2-98

NON-METROPOLrTANCOUNTIES:WARDSWITH AN ELECTORATEDENSITY PER ACRE OF—7 OR MORE

Households .... 384 412 398 384 1.578Persons .... 1,105 1,213 1,155 1,076 4,549

3 BUT LESSTHAN 7Persons per household 2-88 2-94 2-90 2-80 2 88

Households 418 375 320 298 1411Persons ..... 1.249 1,080 955 813 4,097

0-5 BUT LESSTHAN 3Persons per household . 2-99 2-88 2-98 2-73 2-90

Households .... 241 205 162 161 769Persons ..... 734 583 497 459 2,273

LESSTHAN 05Persons per household 305 2-84 3-07 2-85 2-96

Households .... 213 254 205 135 807Persons ..... 627 740 608 394 2,369Persons per household . 2-94 2-91 2-97 2-92 2-94

ALL HOUSEHOLDSHouseholds .... 2,081 2,038 1,789 1,613 7,521Persons ..... 6,147 5,980 5,235 4,625 21,987Persons per household 2-95 2-93 2-93 2-87 2-92

Table 3

Composition of the sample of responding households:

analysis by region and type of area, 1976

Population of areaAverage as percentage of

total population ofNumber Number number of Percentage Percentageof of persons per of all of all Great Britain

English regions :

households persons household households persons (Registrars-Generarsmid-1975 estimates)

North .... 529 1,552 2-93 7-0 71 5-7Yorkshire & Humbcrside . 687 2,006 2-92 91 91 9-0NorthWest 977 2,876 2-94 13-0 13-1 121East Midlands 518 1,517 2-93 69 6-9 6-9West Midlands 947 2,727 2-88 12-6 12-4 9-5South West 665 1,763 2-65 8-8 8-0 7-8South East(a)/East Anglia . 2,377 6,933 2-92 31-6 31-5 34-4

England .... 6,700 19,374 2-89 891 881 85-3Wales .... 287 888 309 3-8 4-0 51Scotland .... 534 1,725 3-23 71 7-8 9-6

All households 7,521 21,987 2-92 100 100 100

Greater London Council area 836 2,377 2-84 111 10-8 13-1Metropolitan counties and

Clydeside conurbation 2,120 6,322 2-98 28-2 28-8 24-8Non-metropolitan counties:

Wards with an electoratedensity per acre of: —

7 or more 1,578 4,549 2-88 210 20-7)3 but less than 7 . 1,411 4,097 2-90 18-8 18-6 - 6210-5 but less than 3. 769 2,273 2-96 10-2 10-31less than 0 5 807 2,369 2-94 10-7 10 8

All households 7J21 21,987 2-92 100 100 100

(a) Including Greater London Council area, for which separate details are shown in the analysis according totype of area.

Appendix A 125

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Table 5

Income group distributions of samples of responding households

in different types of area, 1976

(per cent)

Metropolitan

Non-metropolitan counties

Income groupAll

households

GLCcounties

andWards with an electorate density

per acre of—area Clydeside

conurbation

3 but 0-5 but Less7 or more less less than

Proportion of households40 2-5 3-86-8 5-3 6-9

35-6 37-3 33-227-2 25-7 27-44-3 4-6 3-6

than 7 1 than 3 0-5

AI|

41 2-9 6-6 1 7-4

o I Households with oner. ,'or more earners

7-0 71 9-4 8-934-8 39-5 33-9 261

S )26-5 28-8 23-5 25-441 2-9 3-6 5-3

El Households without anE2 i earner

3-55-9

2-86-3

1-5 3-7 5-25-7 61 6-4

43 5-053 4-8

OAP .... 141 9-8 14-9 ! 14-7 13-5 13-3 170

All 100 100 100 100 100 100 100

Number of households 7,521 836 2,120 1,578 1,411 769 ; 807

Al|

d I Households with one

£ [or more earners .

D I

El 1Households without anE2 I earner

5-38-3

■J0-828-63-7

2-53 6

3-98-0

46-428-62-3

1-84-1

Proportion of persons5-2 3-4 4-781 61 7-9

41-9 441 38-628-6 280 31-14-1 1 4-4 30

1-33-4

2-83-9

3-640

7-9110J9-126-2

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9-611-430-72804-7

3529

OAP 7-2 4-9 7-4 7-3 7-0 68 9-2

All . . | 100 700 100 700 100 I 700 | 700

Number of persons . 21,987 j 2,377 | 6,322 4,549 4,097 2,273 2,369

Appendix A 127

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6-6

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-19

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-4

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0-2

0-2

22

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0-3

10

0

91

1

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2

0-6

3-6

3-8

5-8

4-6

5-9

4-8

6-6

51 1-8

10

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0-7

31

-33

-80

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10

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Appendix A 129

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Appendix A 131

Table 10

Ownership of deep-freezers and refrigerators, 1976

Total' number of Number and percentage of households; house

holds; in sample

in each group owning a

deep-freezer refrigerator

Number '/. Number | 7.

A nalysis by region

1,993 26 6,838 91

English regions:North 529 93 18 456 86Yorkshire and Humberside 687 160 23 599 87North West 977 191 20 890 9!East Midlands 518 126 24 465 90West Midlands 947 218 23 831 88South West 665 218 33 626 94South East (a)/East Anglia 2,377 790 33 2,253 9?

England .... 6,700 1,796 27 6,120 91Wales .... 287 81 28 259 90Scotland .... 534 116 22 459 Sft

Analysis by type of areaGreater London Council area .... 836 231 28 790 94Metropolitan counties and Clydeside conurbation . ! 2,120 416 20 1,861 88Non-metropolitan counties:

Wards with an electorate density per acre of— 1

3 but less than 7 [ 1,411329 21 1.430 ; 91407 29 1,295 92286 37 727 95

less than 0'5 807 324 40 735 91

Analysis by income groupAl 312 204 65 308 99A2 ,528 293 55 519 98

872 33 2,528 97

C 1,995 403 20 1,828 9:D 311 49 16 264 85El 260 73 28 251 97E2 442 41 9 374 85OAP 1.039 58 5 766 72

Analysis by household composition I

Number of Number ofadults children

1 0 1 1.180 56 5 874 74

1 1 or more 155 27 17 139 90

2 0 2,298 524 23 2,093 91

: i 839 274 33 812 97

2 2 1,182 452 38 1,145 97

2 3 396 167 42 380 9f»

2 4 or more 117 51 29 165 9.1

3 0 514 156 30 476 93

3 or more 1 or 2 1 501 191 38 484 97

3 or more 3 or more 128 37 29 124 97

4 or more 0 ,5, 58 38 146 97

(a) Including Greater London Council area, for which separate details arc shown in the analysis according totype of area.


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Appendix A 133

Table 12

Survey classification of foods, 1976

Foodcode

Seasonalfood (S)orconvenienceNo in

1976Description Notes

MILK AND CREAM:

food (C)

4 Liquid milk —full price Includes long life

5 Liquid milk —welfare

6 Liquid milk —school

9 Condensed milk Includes evaporated milk

10 Dried milk, National

11 Dried milk, branded Full-cream or half-cream dried milk

12 Instant milk

13 Yoghurt Includes fruit yoghurt and flavoured yoghurts

14 Other milk Skimmed milk (other than instant milk), goatsmilk, sour milk, fresh cream desserts (includingdairy dessertscontaining cream, milk or skimmedmilk solids —not frozen)

17

22CHEESS:

Cream Fresh (or processed) bottled or canned (butexcluding "imitation" cream—see code 148)

Natural Includes all cheese, other than processed, eg,Cheddar, Cheshire, Caerphilly, Lancashire,Dutch Edam, Danish Blue, cottage cheese,cream cheese

23 Processed Includes processed cheeses, boxed or portions,lactic cheese, cheese products/spreads (includingthose with added ham, celery, lobster etc)cheese grills

31MEAT AND MEAT PRODUCTS:

Beef and veal

36 Mutton and lamb 1any cut; fresh, chilled or frozen (but not frozen■convenience meats—see code 88)

41 Pork

46 Liver Fresh, chilled or frozen

SI Offals, other than liver eg, kidney, tongue, heart, head, sweetbread,oxtail, trotters, tripe, pig's fry, sheep's fry; fresh,chilled or frozen

55 Bacon and ham, uncooked Fresh, chilled or frozen

58 Bacon and ham, cooked,including canned

C Not frozen

59 Cooked poultry, including canned C Includes poultry removed from the can beforesale by retailer (but not frozen)

62 Corned meat C Includes all corned meat, whether purchased incans or sliced

66 Other cooked meat (not purchasedin cans)

C Includes meats removed from can by retailerbefore sale—eg, luncheon meat, pressed orcooked beef, veal, mutton, lamb, pork, veal andham, tongue, brawn; (but not frozen)

71 Other canned meat and cannedmeat products

C Purchased in a can—eg, stewed steak, luncheonmeat, minced meat, meat puddings and pies, piefillings, meat with vegetables, ready-meals,sausages (Note: corned meats, canned, arecoded 62, baby foods, canned or bottled, arecoded 315)

73 Broiler chicken, uncooked,including frozen

Uncooked plucked roasting fowl under 4 lbeach, parts of any uncooked chicken; fresh,chilled or frozen

77 Other poultry, uncooked, includingfrozen

Uncooked chicked of 4 lb or more dressedweight or any unpluckcd chicken or boilingfowl, any size (or parts) of duck, goose, turkey,partridge, pheasant, grouse, pigeon etc; fresh,chilled or frozen

78 Rabbit and other meat eg, rabbit, hare, horse, whale, goat, venison;fresh, chilled or frozen.



Food Seasonalfood (S) orcode

No in Description conveniencefood(C)

Notes1976

MEAT AND MEAT PRODUCTS—COtltd79 Sausages, uncooked, pork Includes pork sausage meat; fresh, chilled or

frozen

80 Sausages, uncooked, beef Includes beef sausage meal and any mixtureeg, pork/beef sausages; fresh, chilled or frozen

83 Meat pies and sausage rolls,ready-to-eat

C Sausage rolls, "cold" meat pies (eg, pork pies,veal and ham pies etc) complete or in portionsbut not steak pies—see code 94, and not frozenhems—see code 88)

88 Frozen convenience meats orfrozen convenience meatproducts

C eg, frozen —braised/roast beef slices, roast pork.,beefburgers, porkburgers, steakburgers, cheeseburgers, steaklcts, ready-meals, sausage rolls,meal pies, chicken pies, cooked chicken breasts/legs, faggots (but not uncooked chops, steaketc)

94 Other meat products

FISH:

C Meat pies (except "cold" ready-to-eat varieties—see code 83) eg, steak pies, pasties, puddings,pastes, spreads, liver sausage, cooked sausage,rissoles, haslet, black pudding, faggots, haggis,hog's pudding, polony, scotch eggs, ready-meals:{not frozen)

100 White, filleted, fresh

While, unfilleted, fresh

S ■eg, cod, haddock, whiting, plaice, skate, sole

105 s■and other flat fish, hake, conger eel, red mullet

110 White, uncooked, frozen eg, frozen-cod, haddock, hake, plaice, lemonsole, (includes uncooked fish coated withbreadcrumbs, but not fish fingers etc—seecode 127)

111 Herrings, filleted, fresh s Includes frozen

112 Herrings, unnlieted, fresh s Includes frozen

113 Fat, fresh, other than herrings s eg, mackerel, sprats, salmon, trout, eel, roe(includes frozen)

114 White, processed s ie, smoked, dried or salted, eg, haddock, cod,etc (includes frozen)

IIS

116

Fat, processed, filleted

Fat, processed, unfilleted

s

s

| ie, smoked, dried or salted, eg, kippers, bloaters,,-soused or pickled herrings, smoked salmon,) anchovies, smoked roe; (includes frozen)

117 Shell s Fresh, prepared or frozen (but not canned orbottled— see code 120)

118 Cooked c Fried fish, fried roe, scampi, cooked or jelliedeels; (not frozen)

119 Sulmon, canned c

120 Other canned or bottled fish c eg, sardines, pilchards, mackerel, herrings,brisling, shellfish, roe, anchovies

123 Fish products, not frozen c eg, fish cakes, hsh pastes, ready-meals (but nor"fish and chips" see codes 118 and 197)

127 Frozen convenience fishproducts

c Frozen-Ash fingers, hsh cakes, cod fries, cod-in-sauce, "fish and chips" etc

129 EGOS s

135fats:

Butter

138

139

Margarine Includes "soft" margarine and margarinecontaining a proportion of butter

Lard and compoundcooking fat

143 Vegetable and salad oils eg, corn oil, groundnut oil, "cooking" oil,olive oil

148 All other fats eg, suet, dripping, "imitation" cream, "sub*stitute" cream, low fat spreads (but not "soft"margarine —see code 138)

Appendix A 135


Food Seasonalfood (S) orconvenience

codeNo in Description1976 food(C)

SUGAR AND PRESERVES:ISO Sugar

131 Jams, jellies, fruit curds

152 Marmalade

153 Syrup, treacle

154 Honey

VEaETABLES:Old potatoes:

January-August, not prepacked156 S

157 January-August, prepacked S

New potatoes:January-August, not prepacked158 S

159 January-August, prepacked s

Potatoes:160 September-December, not

prepackeds

161 September-December, prepacked s

162 Cabbages, fresh s

.63 Brussels sprouts, fresh s

164 Cauliflower, fresh s

167 Leafy salads, fresh s

168 Peas, fresh s

169 Beans, fresh s

171 Other fresh green vegetables s

172 Carrots, fresh s

173 Turnips and swedes, fresh s

.74 Other root vegetables, fresh s

175 Onions, shallots, leeks, fresh s

.76 Cucumbers, fresh s

177 Mushrooms, fresh s

.78 Tomatoes, fresh s

.83 Miscellaneous fresh vegetables s

184 Tomatoes, canned or bottled C

185 Peas, canned c

.88 Beans, canned c

.91 Canned vegetables, (otherthan pulses, potatoes ortomatoes)

c

.92 Dried pulses, other thanair-dried

Notes

Includes icing sugar (but not instant icing —seecode 323)

Includes jelly marmalade

Includes honey spreads

[includes all "old" potatoes purchased in theperiod January to August inclusive

[Includes all "new" potatoes purchased in the

f period January to August inclusive

[Includes all potatoes purchased in the period'September to December inclusive

eg, red cabbage, savoy cabbage, spring cabbage,spring greens, brussels tops, Kale, curly greens,savoy greens

Includes heading broccoli

eg, lettuce, endive, watercress, mustard and cress,chicory

eg, spinach, spinach beet, sprouting broccoli,turnip topi)

eg, parsnips, beetroot, kohlrabi, artichokes,horseradish, yam

eg, celery, radishes, marrow, asparagus, calcriac,sea kale, pimentocs, aubergines, cora-on-t he-cob,salsify, pot herbs, pumpkin

Garden, processed etc

Includes baked beans, broad beans, butterbeans etc (but not runner beans or kidneybeans—seecode 191)

eg, carrots, beetroot (but not pickled beetroot—see code 327), celery, spinach, runner beans,kidney beans, mixed vegetables, sweet corn,mushrooms, asparagus tips (baby foods, cannedor bottled, are coded 31S)

eg, lentils, split peas, mixed barley, peas and



Food Seasonalfood (S)orconvenience

codeNo in Description Notes1976 food (C)

VEGETABLES—COlUd195 Air-dried vegetables C Air-dried peas, beans, onion flakes, mixed

vegetables etc (AFD foods are coded 320)

196 Vegetable juices C Includes tomato juice and puree

197 Chips, excluding frozen C Includes chips purchased with fish

198 Instant potato C

199 Canned potato C

200 Crisps and other potatoproducts, not frozen

C eg, crisps, chippies, mini-chips, puffs, potatoscones, pies and cakes, potato salad

202 Other vegetable products C eg, vegetable salad, sauerkraut, pease meal,pease pudding, cheeseand onion pie, ready-meals

203 Frozen peas C

204 Frozen beans C All varieties

203 Frozen chips and other frozenconvenience potato products

C Includes puffs, fries, fritters, croquettes

208 All frozen vegetables and frozenvegetable products, not specifiedelsewhere

C eg, asparagus, broccoli, carrots, brussels sprouts,cauliflower, mixed vegetables, spinach, corn-on-the-cob, sweet corn

210fruit:

Oranges, fresh s

214 Other citrus fruits, fresh s eg, lemons, grapefruit, tangerines, Clementines,limes, ortaniques etc

217 Apples, fresh s

218 Pears, fresh s

221 Stone fruit, fresh s eg, plums, greengages, damsons, cherries,peaches, apricots, nectarines

222 Grapes, fresh s

227 Soft fruit, fresh, other thangrapes

s eg, gooseberries, raspberries, strawberries,blackberries, loganberries, mulberries, bilberries,cranberries, blackcurrants, redcurrants

228 Bananas, fresh s

229 Rhubarb, fresh s

231 Other fresh fruit s eg, melons, pineapples, fresh figs, pomegranates

233 Canned peaches, pears andpineapples

c

236 Other canned or bottled fruit c eg, fruit salad, fruit cocktail, grapefruit, mandarinoranges, prunes, gooseberries, rhubarb, strawberries, plums, cherries, apricots, blackcurrants,raspberries, blackberries, loganberries; includespie fillings

240 Dried fruit and dried fruitproducts

eg, currants, sultanas, raisins, packeted mixedfruit, prunes, apricots, dates, peaches, figs, apples,bananas, pineapple rings, mincemeat, glacecherries, crystallised fruit, dried fruit juiceconcentrate

241 Frozen fruit and frozen fruitproducts

c Includes frozen fruit juices (frozen fruit pies arecoded 294)

245 Nuts and nut products Nuts shelled or unshelled, shredded or desiccatedcoconut, ground almonds, peanut butter,vegetarian nut products

248 Fruit juices c eg, grapefruit, orange, pineapple, lemon, time,blackcurrant, rose-hip syrup (baby foods,canned or bottled, are coded 315 and dried fruitjuice concentrate is coded 240)

251

252

cereals:White bread, large loaves,unsliced \White bread, large loaves, sliced

( Loaves of 28 ounces or more

Appendix A 137


Description

Seasonalfood (S) orconvenience

food (C)

CEREALS—contdWhite bread, small loaves, unsliced

White bread, small loaves, sliced

Brown bread

Wholewheat and wholemealbread

Other bread

Flour

Buns, scones and teacakes

Cakes and pastries

Crispbread

Biscuits, other than chocolatebiscuits

Chocolate biscuits

Oatmeal and oat products

Breakfast cereals

Canned milk puddings

Other puddings

Rice

Cereal-based invalid foods(including "slimming" foods)

Infant cereal foods

Frozen convenience cereal foods

Cereal convenience foods(including canned) notspecified elsewhere

Other cereal foods

beverages:

Tea

Coffee, bean and ground

Coffee, instant

Coffee, essences

Cocoa and drinking chocolate

Branded food drinks

miscellaneous:

Baby foods, canned or bottled

Canned soups

Soups, dehydrated and powdered

C

C

C

C

C

C

C

C

C

C

C

C

Notes

Loaves of 14 ounces

Excludes wholewheat and wholemeal bread

Malt bread, fruit bread, French bread, Viennabread, milk bread, "slimming" bread, white orbrown rolls

Includes crumpets, muffins, tea-bread

eg, fruit cakes, fancy cakes, cream cakes, icedcakes, chocolate cakes, swiss rolls, sponge cakes,tarts, flans, shortbread, doughnuts, fruit pies

Includes cream-crackers, rusks, shortcake

Includes marshmallows and wafers

Porridge oats (but not instant porridge —seecode 282), oatcakes, oatmeal, oat flakes

eg, cornflakes, "instant" porridge oats

eg, creamed rice, sago, macaroni, tapioca,semolina, custard (made-up)

eg, Christmas pudding, fruit puddings, spongepuddings, syrup puddings

Includes ground rice, flaked rice

Includes infant rusk and cereal preparationsand dried instant baby foods (baby foods,canned or bottled, are coded 315)

eg, frozen sponges (including those with Icecream), fruit pics, eclairs, pastry, pizza

eg, cake and pudding mixes, custard powder,instant puddings, canned pasta, pastry, saucemixes

eg, pearl barley, semolina, macaroni, spaghetti,sago, tapioca

Includes tea bags (but not instant tea—seecode 336)

Includes coffee bags and sachets

Includes accelerated freeze-dried instant coffee

eg, malted milk

Strained foods and junior meals in glass jars orcans (other infant foods are coded 291; driedmilk is coded 10 and 11)

Includes broths and canned condensed soups(Note: baby food soups are coded 315)



Food Seasonalfood (S) orconvenience

codeNo in Description Notes

1976 food(C)

MISCELLANEOUS Conld320 Accelerated freezc-dried foods

(excluding coffee)Includes AFD peas etc (but excludes AFDinstant coffee—see code 308, and any item ofwhich only part is AFD)

323 Spreads and dressings eg, salad cream, cooking chocolate, sandwichspread, chocolate spread, instant icing

327 Pickles and sauces Includes chutneys and continental sauces (butnot sauce mixes—seecode 299)

328 Meat and yeast extracts eg, beef stock cubes, chicken stock cubes

329 Table jelly, squares and crystals

332 Ice-cream (served as part of ameal), mousse

C

333 All frozen convenience foods notspecified elsewhere

C Includes frozen dairy desserts

334 Salt

335 Artificial sweeteners(expenditure only)

eg, saccharine

336 Miscellaneous(expenditure only)

eg, bones, gravy salts, vinegar, forcemeat,mustard, pepper, made-up jellies, flavourings andcolourings, gelatine, yeast, herbs, curry powders,spices, instant tea

339 Novel protein foods eg, textured vegetable protein

APPENDIX B

Demand analyses and estimates of demand parameters

1 The tables in this Appendix present the results of various demand analyseswhich have been made from the National Food Survey data for 1976 and some

earlier years, and these up-date corresponding estimates given in the Report for1975. 1 The methods of calculation of the various estimates were described inthe Report for 1969.2

2 The estimates of income elasticity of demand3 in Tables 1 and 2 have been

derived by cross-section analyses of the Survey data for 1976. For this purposethe analysis was confined to a sub-sample of 4,554 households which fell intoone or other of the twelve categories listed in Table 1 and which also gaveparticulars of their total family income. The elasticity coefficients were calculated

with respect to total family income net of income tax and national insurance

contributions. The income elasticities of total household food expenditure relate

to food purchased for consumption in the home. Clearly, other things remainingequal, household expenditure on such food will be greater the more the house

hold depends on meals in the home and does not obtain meals out. In Table 1,

the overall elasticities have therefore been resolved into two additive components. The first of these components relates to the number of meals providedfrom the household food supply which, in most cases, decreases as real incomeincreases because most families then have more meals out. The second component, which relates to food expenditure per meal provided from the householdfood supply, is almost invariably positive in sign, implying that it increases as

income increases. The income elasticities of expenditure on individual foods

(Table 2) have not been resolved into two components in this way. However,income elasticities of quantities purchased have also been calculated for these

foods and are given in the table. For most of the foods for which the incomeelasticities are positive in sign, the income elasticity of expenditure is greater

than the income elasticity of quantity, because as income rises not only is more ofsuch foods bought, but there is a tendency to buy varieties of better quality or,at least, higher price. Similarly, for certain items for which the elasticity ofquantity is negative, the expenditure elasticity may be closer to zero or even

positive in sign.

3 The estimates of price-elasticity of demand in Table 3 have been derived

from time-series analysis of the monthly Survey averages of purchases and real

(deflated) prices over the period from 1971 to 1976. The technique which is used

to estimate the price elasticity of demand also enables any significant seasonal

or annual shifts in the price/quantity demand curve (including shifts due tochanges in income) to be detected. Indeed, the effects of such shifts are removed

from the original data prior to the estimation of the selected price elasticity

coefficient. At a further stage in the analysis, the price elasticity, and the incomeelasticity derived from cross-section analysis in the middle year of the period, are

used to make estimates of the levels of purchases which might have]been expected

•Household Food Consumption and Expenditure: 1975, Appendix B, HMSO, 1977.

'Household Food Consumption and Expenditure: 1969, Appendix B, HMSO, 1971.

•See "Elasticity of demand" in the Glossary.

139


each year, other things being equal, given the changes in average price and inincome which in fact occurred. The differences between those estimates ofexpected purchases and the levels of purchases actually recorded provide ameasure of the shifts in demand (together with any residual error) which tookplace. These shifts in demand from year to year are given in the form of indicesin Table 4 together with corresponding annual series for prices and purchases.

4 The type of analysis used to determine the own-price elasticities presentedin Table 3 has been extended to produce sets of simultaneously-determinedown-price and cross-price elasticities for a number of commodities. In general,the own-price elasticity estimates produced in this way will differ in magnitudefrom those given in Table 3, because some of the variation in purchases of eachcommodity is now related to variation in the prices of a number of commoditiesinstead of as much of it as possible being related simply to changes in its ownprice. Some results obtained from analyses of the monthly Survey data over theeight-year period from 1969 to 1976 are given in Table 5.

5 In a manner analogous to that described in paragraph 3, the sets of elasticitycoefficients in Table 5 and the appropriate income elasticity coefficients havebeen used to make estimates of the levels of purchases of the several commoditieswhich might have been expected each year, other things being equal, given thechanges in their prices and in income which in fact occurred. The differences

between these estimates of expected purchases and those actually recordedprovide a measure of the shifts in demand (together with any residual error)which took place. These estimates of shifts from year to year are given in theform of indices in Table 6 together with corresponding annual series for pricesand purchases. In general, they are, in the instances presented, to be preferredto the estimates obtained by taking into account only one commodity at a timeas presented in Table 4.

Appendix B 141

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Table 2

Estimates of income elasticities of demand for individual foods, 1976 (a)

Income elasticitiesof expenditure

Income elasticities ofquantity purchased

MILK AND CREAM I

Liquid milk, full price .... 000 (002)-010 (010)

-000 (002)-012(011)Condensed milk

Dried milk:Branded -204(0-59) -1-88(0-51)

Instant milk -011 (0-32) -000 (0-29)Yoghurt 0-60 (01 3) 0-64 (01 3)Other milk 0-73 (0-61) 0-32 (0-94)Cream 0-76(011) 0-73 (010)

Total milk and cream (b) 0 03 (002) -0-01 (002)

cheese:Natural . ( .

Processed0-28 (004)002 (01 3)

0-24 (005)-003 (015)

Total cheese ...... 0-26 (003) 0-23 (0-04)


Beef and veal 01 8 (009)008 (008)0-39(011)

013 (012)005 (008)0-22(011)

Mutton and lamb ....Pork

Total carcase meat ..... 019 (006) 0-13 (0-08)

Other meat and meat productsLiver -004 (0-09)

0-22 (018)0-23 (004)

-010 (007)010 (0-23)01 6 (004)

Offals, other than liverBacon and ham, uncooked .

Bacon and ham, cooked, includingcanned .

Cooked poultry, including canned015 (007)0-36 (0-25)002(011)

016(010)01 5 (0-22)

Corned meat 005 (013)Other cooked meat, not purchased in

cans 007 (01 4) -008 (01 4)Other canned meat and canned meat

products .....Broiler chicken, uncooked, including

-018(011) -0-25 (0-12)

frozen -001 (012)0-86 (01 9)

-008 (01 2)0-72 (0-17)0-30 (0-46)

Other poultry, uncooked, including frozenRabbit and other meat -0-20 (0-49)

009 (005)Sausages, uncooked, pork . 006 (005)-0-24 (0-09)Sausages, uncooked, beef -0-25 (009)

011 (013)Meat pies and sausage rolls, ready-to-eat 012 (014)Frozen convenience meats or frozen

convenience meat productsOther meat products .... 0-35 (014)

0-32 (008)0-32 (018)010 (006)

Total other meat and meat products 015 (002) 007 (003)

fish:White, filleted, freshWhite, unfilleted, fresh .

White, uncooked, frozenHerrings, filleted, fresh .

Herrings, unfilleted, freshFat, fresh, other than herringsWhite, processed .Fat, processed, filleted .Fat, processed, unfilletedShellfish ....

0-06(013)001 (0-26)0-70 (0-22)0-56 (0-42)009(108)0-62 (0-50)0-30 (0-20)0-43 (0-51)081 (0-41)1-32(0-42)

004 (014)-0-15(0-20)

0-75 (0-26)0-32 (0-44)

-001 (112)0-28 (0-37)010 (0-26)0-37 (0-45)0-52 (0-44)1-20(0-43)

Appendix B 143

Table 2—continued



fish —continuedCooked fish ....Canned salmonOther canned or bottled fish .

Fish products, not frozenFrozen convenience fish products

Total fish ....-013 (010)0-49 (0-23)0-32 (01 6)001 (0-30)0-30 (009)

0-25 (004)

-0-20(011)0-49 (0-21)019 (019)

-0-21 (0-24)0-27 (012)

0 17 (005)

EGGS 011 (003) 009 (002)

fats:ButterMargarine ....Lard and compound cooking fatVegetable and salad oilsAll other fats

Total fats ....004 (003)

-004 (004)-0-26 (005)0-60 (0-25)

-005(015)

001 (002)

003 (003)-008 (002)-0-28 (0-05)0-58 (0-25)

-017 (016)

-003 (0-02)

SUGAR AND PRESERVES:

Sugar ....Jams, jellies and fruit curdsMarmalade .

Syrup, treacleHoney

Total sugar and preserves .

-018 (004)-007 (010)-003 (0-21)-014 (0-24)0-54 (0-23)

-011 (005)

-0-20 (004)-014 (009)-003 (0-20)-014 (0-23)0-34 (0-27)

-018(004)


January-Augustnot prepackedprepacked

New potatoesJanuary-August

not prepackedprepacked

PotatoesSeptember-December

not prepackedprepacked

Total fresh potatoes .

Cabbage, freshBrussels sprouts, fresh .

Cauliflowers, freshLeafy salads, freshPeas, fresh .

Beans, fresh .

Other fresh green vegetables

Total fresh green vegetables

Carrots, freshTurnips and swedes, freshOther root vegetables, freshOnions, shallots, leeks, freshCucumbers, fresh .Mushrooms, freshTomatoes, freshMiscellaneous fresh vegetables

Total other fresh vegetables

-012(007)-012 (014)

007 (006)011 (019)

-015 (016)0-25 (0-34)

-006 (007)

009 (015)015 (016)0-20 (009)0-44 (006)0-76 (0-45)

-0-54 (0-20)0-97 (0-69)

021 (005)

-007 (008)-0-20 (009)0-30 (0-21)018(005)0-54 (009)0-63(011)0-30 (003)0-76 (015)

-018(013)-016 (018)

-0-07 (008)0-24 (0-24)

-0-21 (0-13)016 (0-37)

-014 (0-07)

-009 (010)0-11 (012)007 (006)0-37 (002)

-004 (0-33)-0-41 (0-30)0-30 (0-34)

-001 (0-06)

-014 (008)-0-29 (007)007(015)014 (004)0-47 (007)0-53 (008)01 8 (008)0-61 (014)

0-30 (002) 012 (0-03)


Table 2—continued

Income elasticities Income elasticities of

vegetables—continued

of expenditure quantity purchased

Tomatoes, canned or bottled 019(011) 018 (012)Canned peas -0-33 (005) -0-36 (007)Canned beans -017 (008) -0-18 (007)Canned vegetables, other than pulses,

potatoes or tomatoes .... 001 (011) -008 (009)Dried pulses, other than air-dried . -0-17 (013) -01 7 (0-22)Air-dried vegetables .... 009 (0-24) 01 5 (0-28)Vegetable juices ..... 1-16 (0-48) 1-71 (0-34)Chips, excluding frozen .... -016(011) -0-21 (01 5)Instant potato 0-38 (0-20) 0-45 (0-22)Canned potato 005 (0-27) 007 (026)Crisps and other potato products, not

frozen ...... 004 (01 2) 004 (01 2)Other vegetable products 0-84 (0-21) 0-77 (018)Frozen peas 0-38(011) 0-36 (010)Frozen beans 0-58 (0-20) 0-70 (0-23)Frozen chips and other frozen convenience

potato products ....All frozen vegetables and frozen vegetable

0-79 (0-22) 0-78 (0-29)

products, not specified elsewhere 0-41 (01 1) 0-29 (01 9)

Total processed vegetables .... 0-70 (003) 0-01 (004)

fruit:Fresh

Oranges 0-47 (008) 0-50 (008)Other citrus fruit .... 0-89 (013) 0-99 (013)

0-48 (007) 0-39 (0-07)0-71 (0-21) 0-63 (0-20)

Stone fruit 0-60 (0-21) 0-46 (0-22)0-74 (0-28) 0-65 (0-25)

Soft fruit, other than grapes 0-40 (0-43) -008 (0-28)Bananas 0-30 (006) 0-28 (006)Rhubarb 0-48 (0-40) 0-36 (0-20)Other fresh fruit .... 1-33 (0-23) 1-44(0-25)

Total fresh fruit 0-52 (006) 0-47 (006)

Canned peaches, pears and pineapples 0-25 (005) 0-26 (005)Other canned or bottled fruit . 008 (007) 007 (007)Dried fruit and dried fruit products 005 (0-13) -0-02 (0-14)Frozen fruit and frozen fruit products 1-71 (0-69) 1-34(0-77)Nuts and nut products .... 0-74 (0-20) 0-86 (0-24)Fruit juices 0-63 (012) 0-81 (017)

Total other fruit and fruit products 031 (0-04) 0-32 (004)

cereals:White bread, large loaves, unsliced . -012 (010) -013 (010)White bread, large loaves, sliced -0-14 (008) -016(0-08)White bread, small loaves, unsliced -010 (012) -011 (012)White bread, small loaves, sliced -0-42 (013) -0-43 (0-14)Brown bread 0-22(012) 0-20 (0-14)Wholewheat and wholemeal bread . 0-48 (0-41)

0-22 (0-06)0-43 (0-38)

Other bread 015 (007)

Total bread -002 (0-02) -008 (003)

Flour -0-30 (008) -0-33 (009)Buns, scones and teacakes -0-21 (01 9) -0-24 (0-19)Cakes and pastries .... 0-26 (009) 0-25 (009)Crispbread 0-41 (0-24) 0-36 (0-23)

Appendix B 145

Table 2—continued



cereals —continuedBiscuits, other than chocolate biscuitsChocolate biscuits .... -001 (004)

0-28 (003)-006 (004)

0-29 (004)

Total cakes and biscuits .... 012 (005) 005 (005)

Oatmeal and oat products -0-20 (013) -0-39 (014)Breakfast cereals 006 (009) 001 (009)Canned milk puddings .... -0-31 (016) -0-31 (016)Other puddings -0-32 (01 8) -0-28 (0-22)Rice 0-39 (0-36) 0-36 (0-34)Cereal-based invalid foods (including

"slimming" foods) ....Infant cereal foods ....Frozen convenience cereal foodsCereal convenience foods, including

0-33 (019) -008 (0-70)-1-42(0-50) -1-22(0-37)

1-00(0-31) 0-91 (0-25)

canned, not specified elsewhere .

Other cereal foods .... -008 (007)0-59 (018)

-0-25 (006)0-56 (012)

Total other cereals 004 (0-05) -006 (005)

beverages:

Tea -007 (005)1-71 (0-29)0-40 (006)

-014 (0-05)1-68 (0-30)0-38 (005)

Coffee, bean and groundCoffee, instant .....Coffee, essences -0-48 (0-47)

006 (0-30)-0-34(0-51)

010 (0-33)Cocoa and drinking chocolateBranded food drinks .... -0-09 (0-31) -0-09 (0-31)

Total beverages 019 (004) 000 (005)

miscellaneous:Baby foods, canned or bottled -1-39(0-21)

-0-15 (0-09)0-37 (016)0-58 (018)0-28 (0-09)0-04 (006)

-0-26 (018)

-1-45 (0-22)-01 7 (0-09)

0-47 (013)0-59 (017)0-23 (009)017 (010)

-0-25 (018)

Soups, cannedSoups, dehydrated and powderedSpreads and dressings ....Pickles and sauces ....Meat and yeast extractsTable jellies, squares and crystalsIce-cream (served as part of a meal),

mousse 0-67 (0-14) 0-71 (0-21)All frozen convenience foods, not specified

elsewhere ..... 1-18 (0-86) 1-30(1.31)Salt 003 (015) 003 (015)Novel protein foods .... -1-76(1-10) -302 (1-61)

ALL ABOVE FOODS 010 (002) n.a.

(a) Figures in brackets are the standard errors of the elasticity coefficients.(b) Excluding welfare milk and school milk.


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Table

4

Annual

ind

ices

of

avera

ge

deflate

dpri

ces

(a),

purc

hase

sand

dem

and,

19

71

-19

76

(avera

ge

for

the

whole

peri

od

=1

00

)

19

76

10

0

10

1

10

1

10

0

10

4

89

91

91

10

0

87

86

84

95

J04

n.a

.

n.a

.

97

93

92

91

95

10

3

n.a

.

n.a

.

19

75

87

10

1

99

98

10

3 85

86

86

10

0

92

92

90

97

10

4

n.a

.

n.a

.

96

92

90

90 %

10

3

n.a

.

n.a

.

19

74

82

10

1

98

97

98

99

98

98

96

10

3

98

96

10

1

10

2

n.a

.

n.a

.

10

1 89

90

90

10

1

10

1

n.a

.

n.a

.

19

73

10

6

10

0

10

1

10

1

98

10

4

10

3

10

3

98

10

9

10

6

10

5

10

6

10

0

n.a

.

n.a

.

10

5

10

9

11

3

11

3

10

6

10

1

n.a

.

n.a

.

19

72

11

4

98

10

0

10

1

10

4

11

4

11

6

11

6

10

5

10

1

10

7

10

9

11

1

96

n.a

.

n.a

.

11

0

97

10

4

10

4

11

1

96

n.a

.

n.a

.

19

71

11

6

98

10

0

10

3

94

11

3

11

0

11

0

10

3

11

0

11

3

12

1

92

95

n.a

.

n.a

.

91

12

3

11

5

11

5

92

97

n.a

.

n.a

.

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

{d

)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(a)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Food

codes

(6)

4,5 9 17

22

23

22

,23

Liq

uid

milk

—fu

llp

rice

and

welfare

19

76

98

97

99

92

92

99

94

92

96

86

95

10

3

93

93

98

98

97

10

2

86

86

89

92

84

84

87

98

88

88

19

75

92

11

4

10

4

10

3

% 95

91

91

10

1

93

94

94

96

10

4

10

1

10

0

99

99

98

97

96

96

93

93

98

98

97

97

19

74

10

4

10

0

10

5

10

3

11

0

90

99

98

10

2

10

7

11

0

10

9

10

6

98

10

2

10

1

11

5

91

10

6

10

6

10

6

94

99

99

11

3 92

10

1

10

1

19

73

11

7 86

10

2

10

1

11

3

97

no

10

9

11

1

10

1

12

0

11

9

11

4

92

10

1

10

0

11

0

97

10

7

10

7

11

6

10

1

11

3

11

4

11

1

99

10

8

10

7

19

72

99

94

93

94

95

10

9

10

4

10

5

96

10

5

98

99

97

10

0

98

99

94

10

7

10

01

00

10

0

10

3

10

2

10

2

96

10

5

10

1

10

1

19

71

94

10

5

99

10

3

88

11

8

10

5

10

7

92

10

1

88

91

92

10

8

10

2

10

5

99

10

5

10

4

10

5

95

11

7

11

3

11

2

97

10

9

10

7

10

7

Table

4—co

nti

nued

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

codes

(6)

31

,36

,41

Food

31

36

41

46

51

46

,51

Liver

....

..-.

--

I

to «35. aS: ft.&§

Table

4—co

nti

nued

19

76

10

6

92

95

95

93

10

4

10

1

10

0

10

1

99

10

0

96

87

12

8

10

2

10

1

98

85

85

85

93

94

91

92

93

92

89

90

19

75

10

6

92

95

95

96

10

4

10

2

10

1

11

0

91

10

2

98

95

11

7

10

8

10

7

10

0

10

0

10

0

10

1

96

93

91

92

98

95

94

95

19

74

11

1

95

10

1

10

1

10

8

99

10

2

10

1

11

5 86

10

2

97

12

2

79

11

1

11

1

10

9

10

3

10

3

10

4

11

1 99

10

3

10

4

11

1

99

10

41

05

19

73

10

9

10

2

10

7

10

7

10

7

97

10

0

99

94

11

3

10

5

10

2

10

3

11

3

11

8

11

8

10

4

96

96

96

10

8

10

7

11

0

11

1

10

5

10

5

10

71

07

19

72

88

10

7

10

0

10

0

96

10

0

98

99

92

11

2

10

2

10

6

10

1

94

95

95

96

10

6

10

6

10

6

97

10

9

10

7

10

6 97

10

8

10

61

05

19

71

83

11

4

10

3

10

3

10

1

97

97

10

0

90

10

2 89

10

1

95

80

73

75

94

11

2

11

2

11

1

97

10

0 99

97

97

10

3

10

21

00

Food

codes

(6)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

Pri

ces

Purc

hase

s

Dem

and

(c)

Dem

and

(d)

55

58

59

62

66

71

66

,71

Baco

nand

ham

,unco

oke

d(e

)

Baco

nand

ham

,co

oke

d,

incl

ud

ing

canned

....

Oth

er

canned

meat,

excl

ud

ing

corn

ed

meat

....

Appendix B 153

no

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Son«sc$ ^tôovN ifihoo >pooNm in^nci Ntnî' ooO\ONr~ONOO Ooooooo OOnOO OO—<— OOOO OOnOnOn O OnO O

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3

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o

_3Ii

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3

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o

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c

o

IT8|SIp a

Table

4—co

nti

nued

19

76

10

3

97

n.a

.

n.a

.

10

0

10

8

10

8

10

7

98

10

0

99

98

10

2

97

98

97

96

14

3

13

7

13

3

10

1

94

94

93

10

8 84

95

96

19

75

99

10

1

n.a

.

n.a

.

98

10

4

10

4

10

3

98

10

1

10

0

99

10

2

98

98

97

96

11

0

10

5

10

2

10

6 88

89

87

10

8

85

97

98

19

74

10

7

10

3

n.a

.

n.a

.

10

8

99

10

2

10

1

10

7

97

10

0

99

10

5 88

89

88

11

7

84

10

0

97

10

9

10

4

10

5

10

2

11

3 96

11

91

20

19

73

10

6

10

1

n.a

.

n.a

.

10

6

10

0

10

1

10

1

10

9

98

10

1

10

1

11

0

97

10

1

10

0

10

6

10

0

10

7

10

4

10

5

11

0

11

0

10

9

10

3

95

10

01

00

19

72

93

10

3

n.a

.

n.a

.

95

98

97

97

95

10

1

10

0

10

0

96

10

6

10

5

10

5

93

95

88

91

91

10

1

10

0

10

1

86

13

1

10

11

00

19

71

92

96

n.a

.

n.a

.

95

91

90

91

94

10

3

10

1

10

2

87

11

6

11

1

11

4

94

79

74

81

89

10

5

10

4

10

9

86

11

7

90

88

Dem

and

(</)

Dem

and

(e)

Dem

and

(d)

Dem

and

(c)

Dem

and

(rf)

Dem

and

(c)

Dem

and

(d)

Dem

and

(c)

Dem

and

(d)

Dem

and

(c)

Dem

and

(rf)

Dem

and

(c)

Dem

and

(d)

Pri

ces

IPurc

hase

s

Dem

and

(c)

Pri

ces

Purc

hase

s

Pri

ces

Purc

hase

s

Pri

ces

Purc

hase

s

Pri

ces

Purc

hase

s

Pri

ces

Purc

hase

s

Pri

ces

Purc

hase

s

Food

codes(

ft)

94

83

,8

8,

94

31

-41

46

-94

10

0,

10

5,

11

0,1

14

11

0

11

1,1

12

,

11

3,1

15

,1

16

11

8

Meat

pro

duct

s(o

ther

than

unco

oke

dsa

usa

ges)

All

meat

and

meat

pro

duct

s

Unco

oke

dw

hit

efish

,in

clud

ing

smoke

dand

froze

n

Fat

fish

Cooke

dfish

Appendix B 155

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»r^5f^ f>ON©© t-<©^?^? mi^c**-* oo^-c-ifs oooo^^- mrJC^mon©©© oonSS ©So© on©©© on©©© ©on©© ©oo©

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5

ON S5. II §5,5'a

19

76

95

11

1

10

8

10

8

92

97

96

96

10

2

97

98

97

10

2

10

3

10

2

10

3

94

98

98

99

87

93

86

84

11

7 91

98

98

19

75

93

96

92

92

95

98

97

97

86

10

7

10

0

99 86

88

97

98

11

6

10

4

10

6

10

7

11

4

96

10

4

10

2

15

6

84

10

31

04

19

74

11

0

10

1

10

6

10

5

11

6

97

98

98

83

10

69

9

98 83

86

92

93

12

2

97

99

10

1

11

5

10

9

11

8

11

5

93

97

93

94

19

73

10

4

10

1

10

3

10

3

11

4

10

0

10

1

10

1

92

99

96

95

92

10

4

11

0

11

1 90

98

96

97

89

11

9

11

1

10

9

82

10

4

95

95

19

72

10

2

10

2

10

2

10

3

84

10

3

10

2

10

2

12

2

89

96

97

12

2

11

9

10

6

10

6

88

10

0

98

97

97

91

89

91

87

11

3

10

5

10

5

19

71

97

90

89

91

10

2

10

5

10

5

10

7

12

2

10

3

11

1

11

4

12

2

10

4

93

91

96

10

3

10

3

99

10

2

94

95

10

3

83

11

6

10

6

10

4

Table

4—co

nti

nued

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Purc

hase

s

Dem

andfc

)

Dem

and(r

f)

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

(Butt

er)

Purc

hase

s

Dem

and(c

)

Dem

and(<

/)

Purc

hase

s

Dem

and(c

)

Dem

and(W

)

Purc

hase

s

Dem

and(c

)

Dem

and(<

0

Purc

hase

s

Dem

and(c

)

Dem

and(c

f)

codes(

6)

Pri

ces

Pri

ces

Pri

ces

Pri

ces

Pri

ces

Pri

ces

Pri

ces

Food

12

7

12

9

13

5

13

8

13

9

14

3

15

0

Froze

nco

nvenie

nce

fish

pro

duct

s

Eg

gs

Butt

er(

f)

Lard

and

com

pound

cooki

ng

fat

Table

4—co

nti

nued

19

76

10

3

94

95

96

10

3 87

90

89

10

4

97

97

97

10

4

92

n.a

.n.a

.

21

1 78

89

90

10

6

10

0

10

1

10

1

12

1

75

79

79

19

75

11

5

10

2

11

0

11

1

11

7

99

11

4

11

3

11

5 88

88

88

11

5

98

n.a

.

n.a

.

11

7

10

1

10

4

10

4

10

4

98

99

99

10

2

76

76

76

19

74

99

99

99

10

0

98

10

3

10

2

10

0

10

4

95

95

95

10

0

10

0

n.a

.

n.a

.

86

10

6

10

3

10

4

HI 97

98

98

10

9

95

97

97

19

73

93

10

1

97

98

93

10

8

10

2

10

1

10

9

93

93

92

96

10

1

n.a

.

n.a

.

82

10

6

10

2

10

3

97

10

6

10

5

10

5

10

3

11

0

11

1

11

1

19

72

95

10

1

99

98

96

10

0

96

97

89

11

0

11

0

11

0

94

10

2

n.a

.

n.a

.

77

10

5

10

0

99

92

10

0

99

99

89

12

0

11

7

11

7

19

71

96

10

3

10

1

99

94

10

3

98

10

0

83

12

0

12

0

12

2

92

10

6

n.a

.

n.a

.

75

10

8

10

3

10

1

92

99

98

97

81

14

1

13

4

13

4

Pri

ces

Purc

hase

s

Dem

andfc

)

Dcm

andM

)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

andfW

)

Pri

ces

Purc

hase

s

Dem

andfc

)

Dem

and(d

)

Pri

ces

Purc

hase

s

Dem

andfc

)

Dem

andfa

)

Pri

ces

Purc

hase

s

Dem

andfc

)

Dem

andfr

f)

Pri

ces

Purc

hase

s

Dem

andfc

)D

em

andW

)

Pri

ces

Purc

hase

s

Dem

andfc

)

Dem

andf/

/)

Food

codesf

ft)

15

1

15

2

15

3,

15

4

15

1-1

54

15

6-1

61

16

2

16

3

Jam

s,je

llies

and

fruit

curd

s......

Pota

toes,

excl

ud

ing

pota

top

rod

uct

s

Bru

ssels

spro

uts

I to


on ONi~t—i— onononon ooo\r-t~ ooooooo oo—i« octvoo — dvoo

8rSf«^cs ^ ^ r~ tn ONmvoNO ro-*drs onOOOn c-»>oooon ononoo£-on on o\ oooo •—«r~ on on oononon —«onOon O OnOnON OnOnOr On

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■ovg.

II 3

■8

3

o

•a

■3

.3

8

<

J2Ji_o

1

8o

t X to

Table

4—co

nti

nued

19

76

92

99

97

94

97

10

0

99

97

91

90

88

86

90

11

3

10

9

10

9

10

3

10

1

n.a

.

n.a

.

97

10

7

10

5

10

5

10

6

10

4

11

3

11

3

19

75

99

10

3

10

2

10

0

93

10

5

10

0

98

98

10

0

99

98

11

0

10

1

10

4

10

4

90

98

n.a

.

n.a

.

10

6

10

2

10

6

10

6

10

1

10

2

10

3

10

4

19

74

10

2

10

3

10

4

10

1

10

1

10

1

10

1

98

10

1

99

99

98

12

9

10

3

11

2

11

2

10

5

10

0

n.a

.

n.a

.

11

4

96

10

4

10

4

97

10

6

10

2

10

3

19

73

10

5

10

3

10

5

10

3

10

0

10

5

10

5

10

3

10

6

10

0

10

2

10

1

10

0

96

96

96

96

10

0

n.a

.

n.a

.

91

10

2

96

96

97

11

2

10

8

10

8

19

72

99

97

97

99

10

2

94

96

98

10

4

10

0

10

1

10

3 84

10

1

95

95

10

2

10

4

n.a

.

n.a

.

99

99

99

98

97

96

92

92

19

71

10

3

95

96

10

3

10

7

96

99

10

7

10

0

11

2

11

2

11

7

93

88

86

86

10

4

97

n.a

.

n.a

.

96

94

92

91

10

1

83

84

83

Food

codes(

6)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

anded)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(<

0

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Pri

ces

Purc

hase

s

Dem

andC

c)

Dem

andw

17

6

17

7

17

8

18

4

18

5

18

8

19

1

Cucu

mb

ers

.........

Mush

room

s

Tom

ato

es,

fresh

Tom

ato

es,

canned

and

bott

led

Canned

peas

.........

Canned

veg

eta

ble

s,oth

er

than

puls

es,

pota

toes

or

tom

ato

es

.

© ►■

«■

£ I© » 5.S1 I ©■

Table

4—co

nti

nued

19

76

97

89

85

85

11

2

11

2

12

5

12

4

90

11

5

10

3

10

1

90

11

2

99

96

98

12

6

12

1

11

8

97

95

93

91

90

99

90

88

19

75

11

1

91

10

7

10

7

10

7

10

1

10

9

10

8

94

11

4

10

7

10

4

93

11

5

10

5

10

3

91

12

4

10

5

10

2

97

10

1

99

97

95

94

89

87

19

74

12

6

92

13

1

13

1

92

10

6

98

97

95

10

1

96

93

96

10

3

98

95

94

10

5

94

91

10

6

96

99

97

10

0

90

89

87

19

73

91

10

1

88

88

88

10

5

92

91

97

10

0

96

95

99

10

1

10

0

98

97

10

5

98

96

10

1

10

1

10

2

10

0

10

1

11

1

11

3

11

1

19

72

89

11

3

95

96

10

0

89

89

90

10

5

90

95

97

10

5

91

96

98

10

4 83

88

90

10

2

99

10

0

10

2

10

6

93

99

10

1

19

71

90

11

8

10

0

10

0

10

4

89

92

95

12

2

84

10

4

96

12

1

82

10

2

11

0

11

9

70

96

10

4

98

10

9

10

7

11

5

10

9

11

5

12

51

35

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Pri

ces

Purc

hase

s

Dem

andfc

)

Dem

and(d

)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(<

0

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

andW

)

Pri

ces

Purc

hase

s

Dem

andfc

)

Dem

and(<

0

Food

codes(

6)

19

2

19

8,

19

9,2

00

20

3

20

3,

20

4

20

3,2

04

,

20

5,

20

8

21

0

21

4

Dri

ed

puls

es,

oth

er

than

air

-dri

ed

Oth

er

pota

top

rod

uct

s,not

froze

n,

excl

ud

ing

chip

s

All

froze

nveg

eta

ble

s

Oth

er

citr

us

fruit

Appendix B 161

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Appendix B 163

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vo m rt w ON-<tcn\o v©fs — £1 r~oof-j — mo-*(*i ÔfS — oo «NtOONO ri 0 ONONONON ONo o o o\ o o o O ONo\ o\ ONO O ON ON— o —

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i_:-1

ill§■§11££<5

§111

I! 3

a

•a3a

o•a

T3-o3c

5 5,s |ss. I5.oa

Table

A—co

nti

nued

19

76

94

11

5

n.a

.

n.a

.

98

99

n.a

.

n.a

.

88

10

0

97

97

11

1

93

96

90

10

2

10

6

10

6

10

5

11

4

71

10

3

10

8

10

4

96

99

10

0

19

75

11

1

10

2

n.a

.

n.a

.

10

5

98

n.a

.

n.a

.

89

98

96

96

90

10

7

10

5

99

87

10

5

10

5

10

3

10

5

81

92

96

10

7

90

95

96

19

74

14

4

10

3

n.a

.

n.a

.

96

98

n.a

.

n.a

.

98

10

0

10

0

10

0

99

96

95

89

96

10

6

10

6

10

4

90

98

72

77

95

10

4

10

01

00

19

73

97

98

n.a

.

n.a

.

10

1

10

0

n.a

.

n.a

.

10

3

97

97

98

10

0

89

89

85

10

3

98

98

97

91

10

2

78

80

89

99

89

90

19

72

82

95

n.a

.

n.a

.

10

1

10

1

n.a

.

n.a

.

10

9

10

0

10

1

10

1

98

11

6

11

6

12

2

10

1

96

96

97

10

2

12

2

12

9

13

5

98

10

8

10

6

10

5

19

71

83

89

n.a

.

n.a

.

99

10

3

n.a

.

n.a

.

11

7

10

5

10

8

10

7

10

3

10

2

10

3

12

1

11

3

90

91

94

10

0

14

5

14

6

12

7

10

9

10

4

11

21

10

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

andW

)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(<

0

Pri

ces

Purc

hase

s

Dem

and(c

)D

em

and^

/)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dera

and(r

f)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(<

f)

Food

codes(

6)

28

7

25

1-3

01

30

4

30

7

30

8

30

9

31

2

-

Ric

e

Tea(e

)

Coco

aand

dri

nki

ng

choco

late

| ag. toSi

Table

4—co

nti

nued

Bab

yfo

od

s,ca

nned

and

bott

led

Canned

soup

s

Dehyd

rate

dand

pow

dere

dso

up

s

Pic

kles

and

sauce

s

Food

codes(

6)

31

5

31

8

31

9

32

7

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

anduO

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(<

/)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(<

/)

Pri

ces

Purc

hase

s

Dem

and(c

)

Dem

and(r

f)

19

71

98

11

3

11

1

10

7 99

91

90

89

11

0

88

93

92

10

1

93

94

97

19

72

95

12

1

11

5

11

4

98

10

0

98

98

98

97

96

96

99

98

97

98

19

73

97

11

0

10

7

10

7

96

11

1

10

7

10

7

98

10

0

99

99

97

98

95

94

19

74

97

12

0

11

6

11

7

99

10

8

10

6

10

7

98

10

6

10

5

10

5

98

99

98

96

19

75

11

0

75

82

83

10

8

93

10

0

10

1

97

10

5

10

3

10

3

10

3

10

7

11

1

11

0

19

76

10

5

74

78

78

10

1

98

98

99

99

10

5

10

5

10

5

10

1

10

5

10

6

10

5

(a)

Deflate

db

yth

eG

enera

lIn

dex

of

Reta

ilPri

ces.

(b)

For

furt

her

deta

ilsof

the

item

sin

clud

ed

ineach

cate

gory

see

Appendix

A,

Table

12

.In

a

num

ber

of

case

sest

imate

sof

dem

and

para

mete

rshave

been

giv

en

for

ag

gre

gati

ons

of

two

or

more

close

lyre

late

din

div

idual

food

item

sin

the

Surv

ey

class

ific

ati

on

as

well

as

for

each

of

the

const

ituent

item

s.S

uch

ag

gre

gati

ons,

how

ever

may

giv

eri

seto

a

seri

es

of

annual

dem

and

const

ants

whic

hare

not

com

pati

ble

wit

hth

eco

rresp

ondin

gco

nst

ants

for

the

const

ituent

item

s;fo

rexam

ple

,

those

for

carc

ase

meat

as

a

whole

,w

here

the

rela

tive

contr

ibuti

ons

of

beef,

lam

band

pork

toth

eaggre

gati

on

chang

ed

over

the

peri

od

covere

db

yth

eanaly

sis.

(c)

Incl

ud

ing

chang

es

ind

em

and

due

toch

anges

inre

al

pers

onal

dis

posa

ble

inco

mes.

(d)

Aft

er

rem

oval

of

the

eff

ect

sd

ue

toch

ang

es

inre

al

pers

onal

dis

posa

ble

inco

mes.

_

(e)

For

these

food

sin

dic

es

whic

hta

kein

toacc

ount

the

eff

ect

sof

cross

-pri

ceela

stic

itie

sfo

rre

late

dco

mm

odit

ies

are

giv

en

inTab

le

6

of

this

Ap

pend

ix.


Table 5

Estimates ofprice and cross-price elasticities of demanded) for certain foods.

1969-1976

Elasticity with respect to the price of

Beefand veal

Muttonand lamb Pork

Broilerchicken R»

Beef and vealMutton and lambPork ....Broiler chicken

-1-24(18)0-29 (-20)0-48 (-21)0-41 (-27)

013(09) 015(07) 010(06) 0-38

0-35

0.58

0-20

— 1-22 (-20) 011(10) 013 (-13)015(15) -1-66(17) -0-03(11)0-25 (-25) -004(15) -1-13 (-29)


Beefand veal

Muttonand Iamb Pork

Broilerchicken

Baconand ham,uncooked

Beef and vealMutton and lambPorkBroiler chickenBacon and ham,

-1-24(17)0-29 (-20)0-45 (-22)0-38 (-26)

014(14)

013(09)-1-24 (-20)010(15)0-31 (-24)

006(11)

015(07)007 (11)

-1-71(17)007(15)

014(08)

009 (06)016 (12)005(11)

-0-98 (-28)

-0-35 (10)

007 (07)007(13)0-22(13)

-0-77 (-22)

-0-61 (15)

0-40

0-360-57

0-27

uncooked . 0-27


Butter Margarine R«

ButterMargarine

-0-39 (07)0-71 (10)

0-26 (04)-0-54(19)

0-320-41


Oranges Apples Pears R»

Oranges -0-98 (-23) 0-28(11) -005 (08) 0-260-490-44

Apples 013(05) -0-58 (06) 002 (03)Pears -019 (-32) 016 (-23) -1-63 025)


Oatmeal and oat products Breakfast cereals R»

Oatmeal and oatproducts .

Breakfast cereals .

— 1-45 (-33)011(07)

104 (-65)-0-49 (-27)

0200-06

Appendix B 167

Table 5—continued


Tea Instant coffee R«

Tea . -0-41 (14)0-65(18)

0-42 (-11)-0-54 (-25)

014005Instant coffee


Brassicas androot vegetables

Cannedvegetables

Frozen

Brassicas and root

vegetables R«

vegetablesCanned vegetablesFrozen vegetables

-0-43 (09)0-26 (08)0-30(13)

0-26 (08) 0-18(08) 0-220-280-46

-0-92 (-21) 009 (12)015 (-20) -1-82 (-25)

(a) Calculated from monthly Survey data from 1969 to 1976. The figures in brackets areestimates of the standard errors.


Table 6

Annual indices of average deflated prices, purchases and demand taking into

account the effect of cross-price elasticities for related commodities,

1969-1976(average for the whole period =100)

1969 1970 1971 1972 1973 1974 1975 1976

Beef and veal Prices (a) 95

102

94103

96105

102

105

101

93

9696

119

85

106 94113

104

102

97Purchases (b) .

Demand (c)Demand (d)

99 10297

101

97

100

101

99105 99102 96

Mutton and lamb Prices (a) 94 91

108

91

114

103

105

98

105

104

104

116 113 9991

9290

102909391

Purchases (b) .


114

107

110

94 87

9997

99

101

105

104

Pork Prices (a) 96 97

95

9497

93 97

107

101

101

113

103

113

111

103

109

109

107

103

94101

969896

Purchases (b) .


95

9295

103

9496

101

99

Broiler chicken Prices (a) 102

92

9798

999498

99

99

89

9292

90 107

108

105

105

103 100

104

99112112112

Purchases (b) .


101 101

90 100 108

10790 99

Beef and veal Prices (a) 95

102

94103

96105

103

106

101

9396

96

119

85

106 94

113

104

101

97Purchases (b) .


99 10298

102

98

101

101

98

104 98101 95

Mutton and lamb Prices (a) 94114

108

110

91

108

100

102

91

114

104

105

98105

105

105

116 113 99 102909291

Purchases (b) .


94 87

98

96

91

91

90104

103

Pork Prices (a) 9695

93

96

97

95

9698

93 97

107

103

103

113

103

111

109

103

109

107

104

103

949997

101

969694

Purchases (6) .


103

97

99

Broiler chicken Prices (a) 102

929090

999491

91

99

89

84

84

90 107

108

112

112

103

101

109

109

100

104

115

115

99112120120

Purchases (b) .


101

86

86

Bacon and ham, Prices (a)uncooked Purchases (b) .


90111

106

106

89 86109

102

102

92 113 115

929998

110

88

9494

110899494

114

109

109

103 98

95 103

95 102

Butter Prices (a) 101

111

114

117

98

109

108

111

122

100

107

120

87

93

93

93

969593

84 86 103

949695

Purchases (6) .

Demand (c)Demand (</)

103 103

94 95

108 92 94

Margarine Prices (a) 93

9489

87

98

97

97

95

103 98121

106

106

94106

108

109

110 110 96104

100

102

Purchases (b) .

Demand (c)Demand id)

106 87

104

106

89

94 104

92 106

Brassicas and Prices (a)root vegetables Purchases (b) .

Demand (c)Demand Ul)

103

9997

97

97106

103

103

93

107

102

102

95

102

101

101

98

103

106

106

107

101

104

104

105

91

9494

102

93

95

95

Appendix B 169

Table 6— continued

1969 1970 1971 1972 1973 1974 1975 1976

Canned vegetables Prices (a) 98

99

9492

95 98

93

92

99100

101

101

95

102

108

99106

100

106

108

101

103

105

107

Purchases (b) .


10499 99

100

106

10797 91

Frozen vegetables Prices (a) 130 118 111

78

97

97

91

90 88 85 91

Purchases (b) .


74 74 115 116 137 139

116

107

118 103 87

87

96 88 99131 111 103 92 83 94

Oranges Prices (a) 100

107

103

113

92108

102

109

99

107

107

113

103

9698

98

103

98

97

94

108

9498

98

97

92

98

92

9488

Purchases (b) .


101

97

Apples Prices (a) 112 92 96 104

95

97

115

93

99

101

100

101

98

99

95

84

Purchases (b) .


94 99 111

108

112

109

101 96 101

98

99107 100 97 96 94

Pears Prices (a) 99 93

109

99 103 115 103

96103

93

98

92

87

Purchases (b) .


114

110

122

110

109

115

96 85 100

96103

102 105 102

97

82

102 100 76

Oatmeal and Prices (a)oat products Purchases (6) .


92 9487

79

99110

107

106

99 9491

89

90

113 110 101

104 123

125

125

99 95 9686 115 104 102

84 78 116 105 104

Breakfast cereals Prices (a) 107

9094

96

101

95

9798

101

93

93

94

97 93

104

101

100

103 104

107

108

106

96

113

110

109

Purchases (b) .


100 101

98 101

98 99

Tea Prices (a) 116

108

109

108

115

111

114

113

111

102

103

102

104

979999

98

94

94

94

93

979798

85

95

9696

84

97

9091

Purchases (b) .


Fnstant coffee Prices (a) 112

83

80

107

92

87

90

109

95

93

94

98 100

102

103

101

93

HI112

109

84

110

112

109

99

Purchases (6) .


100 111

124

121

97

83 97

(a) Deflated to allow for changes in the General Index of Retail Prices.

(b) Per person.(c) Per person. Including changes in demand attributable to changes in real personal

disposable income.(d) Per person. After removal of the effects attributable to changes in real personal disposable

income.

APPENDIX C

Estimates of national supplies of food moving into consumption

The National Food Survey estimates of average consumption per head presentedin this Report relate only to food consumed in private households in GreatBritain. For some purposes, however, it is useful to have estimates of the totalquantities of food obtained for consumption in the whole of the United Kingdom,including food used in the manufacture of soft drinks and sweets, food consumed

in catering establishments or in institutions such as hospitals, boarding schoolsand prisons, food consumed by HM Forces and food which, though purchasedby individuals living in private households, is not taken home to form partof the household supply. In practice it is necessary to obtain such overallestimates not by measuring the quantities consumed by each of the variouscategories of final user but by making measurements at an earlier stage in the

distributive chain.1 Estimates (expressed as averages per head per year) ofnational supplies of the main foods moving into consumption in the UnitedKingdom in 1975 and 1976 are given on the next page.

■The relationship between National Food Survey results and estimates of national suppliesof food moving into consumption was discussed in the Annual Report for 1967, HouseholdFood Consumption and Expenditure: 1967, Appendix F, HMSO, 1969.

171


APPENDIX C

National supplies of principal foods moving into consumption in the

United Kingdom, 1975/1976

1975 1976

Dairy products, excluding butter (as milk solids)Cheese (also included in dairy products)Meat (edible weight) .....Poultry, game and rabbits (edible weight)Fish (edible weight)EggsButterMargarine (a) .....Lard and compound cooking fatOther edible oils and fats ....

Total fats (fat content) ....Sugar and syrups (6) ....

Sugar (c)Potatoes (raw equivalent) ....Other vegetables (fresh equivalent)Fruit (fresh equivalent) ....Pulses, nuts etc .....Grain products .....TeaCoffee

Chocolate confectionery (<0Sugar confectionery (d) ....

58-213-8

107-817-917-531-518-5111131121481

107-789-5

224-3133-4118-211-9

159-37-747

lb per head per year56-413-4

102-317-918-331916-912-812112-6481

115-996-1

187-5142-9123-911-7

165-5804-5

BO11-7

14112-3

Nutritional value

Energy kcalProtein: animal ......... g

vegetable ......... gtotal ......... g

Fat: animal .......... gvegetable gtotal g

Carbohydrate: animal ........ gvegetable ........ gtotal g

Calcium ........... mgIron ........... mgThiamin (e) ......... mgRiboflavin .......... mgNicotinic acid (/) ......... mgNicotinic acid equivalent (g) ...... ragVitamin C (<?) . . . mgVitamin A : retinol equivalent (A) . ugVitamin D .......... u%

Energy: alcoholic drink (/) kcal

2,91053-331484-7

10526

13125

351376

1,1501311-951-97

19-534-695

1,3202-76

per head per day2,930

$1-731-883-59927

12624

3623S63012-9

1-641-94

19-333-891

1,3402-98

1,

160 166

NB: More detailed estimates for the years 1973-1976 were published in Trade and Industry, vol 28, 1977.

(a) Includes some quantities of fats also shown under other headings.

(6) Refined sugar, including the sugar content of imported manufactured foods and of honey and glucose butexcluding that used in the manufacture of alcoholic drinks.

(c) As in (/)), lesshoney and glucose.id) Ingredients of chocolate and sugar confectionery are also included elsewhere.

(e) As these estimates relate to the nutrient equivalent of foods moving into consumption, no allowance is madefor possible cooking losses.

(/) Total nicotinic acid.(g) Available nicotinic acid plus the contribution from tryptophan.

(A) Retinol activity and carotene are added together to obtain the total vitamin A or retinol equivalent.

(0 Not included in total energy shown above.

GLOSSARY OF TERMS USED IN THE SURVEY

General note. The Survey records household food purchases and food obtainedwithout payment during one week. It does not include the following: foodeaten outside the home (except packed meals prepared at home); chocolateand sugar confectionery; mineral waters, squashes and alcoholic drinks1;vitamin preparations; food obtained specifically for consumption by domesticanimals.

Adult. A person of 18 years of age or over.

Average consumption. The aggregate amount of food obtained for consumption(q.v.) by the households in the sample divided by the toal number of personsin the sample.

Average expenditure. The aggregate amount spent by the households in the

sample divided by the total number of persons in the sample.

Average price. Sometimes referred to as "average unit value". The aggregate

expenditure on an item in the Survey classification of foods divided by the

aggregate quantity of that item purchased by those households.

Child. A person under 18 years of age.

Consumption. See "Food obtained for consumption".

Convenience foods. Those processed foods for which the degree of preparationhas been carried to an advanced stage by the manufacturer and which may be

used as labour-saving alternatives to less highly processed products. The con

venience foods distinguished by the Survey are cooked and canned meats,

meat products (other than sausages), cooked and canned fish, fish products,canned vegetables, vegetable products, canned fruit, fruit juices, cakes andpastries, biscuits, breakfast cereals, puddings (including canned milk puddings),cereal products, instant coffee and coffee essences, baby foods, canned soups,

dehydrated soups, ice-cream bought to serve with a meal, and all frozen foodswhich fulfil the requirements of the previous sentence.

Deflated price. See "Real price".

Demand. This term is popularly, and mistakenly, confused with "consumption"or "sales". The economic concept of demand is best visualised as a demand

schedule or demand curve which represents the whole series of quantitieswhich would be demanded by consumers at different prices, other things being

equal. Thus, a change in demand signifies a shift in the entire demand schedule

or curve and is generally associated with such major factors as a change inincomes, tastes or marketing policies.

Elasticity of demand. A measure for evaluating the influence of variations inprices (or in incomes) on purchases. With some approximation it can be said

that the elasticity indicates by how much in percentage terms the amountbought (in quantity or value as appropriate) will change if the price (or income)

"Exceptionally, and experimentally, soft drinks bought for the household supply wererecorded in 1976 and tabulated separately (see paragraph 35), but they were excluded fromthe main tabulations of Survey results.

173


increases by one per cent; a minus sign attached to the elasticity coefficientindicates that purchases will decrease if the price (or income) rises. Theelasticity of demand for a commodity with respect to changes in its own priceis usually called the price elasticity of demand, but may be described as theown-price elasticity where it is necessary to avoid confusion with cross elasticities

of demand or cross-price elasticities which are the terms used to describe theelasticity of the demand for one commodity with respect to changes in theprices of other commodities. The elasticity of demand for a commodity withrespect to changes in real income is called the income elasticity of demand; ifthe change in purchases of the commodity is measured in terms of the percentagechange in the physical amount of the commodity, the elasticity may be referredto as an income elasticity of quantity, but if the change is measured in terms ofthe percentage change in expenditure, the elasticity is referred to as an income

elasticity of expenditure. More formally, if the relationship between the quantity

(Q) of a commodity and the level of income (Y), the price of the commodity (P)and the prices of other commodities Plt P8, . . . , Pt, . . . , Pn is known, then the

P SO , , . . . . P. 8Qown-pnce elasticity is given by ~-sk> the cross-price elasticities by^-^g,

Vj or K} or|Y SO

and the income elasticity of quantity by t^W' ^nen determining a set of

own-price and cross-price elasticities of demand for a group of commodities,constraints are imposed to ensure that each pair of cross-elasticities complieswith the theoretical relationships which should exist between them (eg the

elasticity for beef with respect to the price of pork should be in the same ratioto the coefficient for pork with respect to the price of beef as expenditure onpork is to expenditure on beef).

Expenditure index. The average expenditure at one period in time expressed

as a percentage of the corresponding average at another period. It is also used

to make comparisons at one point of time between different household groups.

Foods, Survey classification of— See Appendix A, Table 12, which lists the154 categories into which the Survey normally classifies food purchases.

Food obtained for consumption. Food purchases from all sources (inclusiveof bulk buying) plus garden and allotment produce, etc (q.v.). Neither "consumption" nor "intake" need be identical with ingestion.

Garden and allotment produce, etc. Food which enters the household withoutpayment, for consumption during the week of participation in the Survey; itincludes supplies obtained from a garden, allotment or farm, or from an employer, but not gifts of food from one household in Great Britain to anotherif such food has been purchased by the donating household. (See also "Value ofgarden and allotment produce, etc").

Household. For survey purposes, this is defined as a group of persons livingin the same dwelling and sharing common catering arrangements.

Income group. Households are grouped into eight income groups (Al, A2.B, C, D, El, E2 and OAP) according to the ascertained or estimated grossincome of the head of the household, or of the principal earner in the householdif the weekly income of the head is less than the amount defining the upper limitto income group D. All households whose heads are adult male full-timeagricultural workers earning less than the lower limit for income group C

Glossary 175

are nevertheless placed in that group so as to keep the occupational compositionof income groups C and D as closely as possible the same over time.

Index offood purchases. See "Index of real value of food purchased".

Index of real value offood purchased. The expenditure index (q.v.) divided by

the food price index (q.v.); it is thus, in effect, an index of the value of foodpurchases at constant prices. It is identical with an index of quantities derived

as the geometric mean of two separate quantity indices formed as weighted

averages of quantity relatives, the weights in the one case being equal to ex

penditure in the base period, and in the other case the weights are equal to the

current cost of the base-period quantities.

Intake. See "Food obtained for consumption".

Net balance. The net balance of an individual (a member of the household ora visitor) is a measure of the number of meals eaten in the home by that individual during the Survey week, each meal being given a weight in proportionto its importance. The relative weights are breakfast 3, dinner (mid-day) 4,

tea 2 and supper 5. The weights for tea and supper are interchanged accordingto whichever of the two meals is the larger; if only one evening meal is taken itis given a relative weight of 7. The net balance is used when relating nutrientintake to need.

Nutrients. In addition to the energy value of food expressed in terms of kilo-calories and megajoules (4.184 megajoules = 1,000 kilocalories), the food is

evaluated in terms of the following nutrients:Protein (animal and total), fat (including the component saturated, mono-unsaturated and polyunsaturated fatty acids), carbohydrate, calcium, iron,vitamin A (retinol, /^-carotene, retinol equivalent), thiamin, riboflavin,nicotinic acid (total, tryptophan, nicotinic acid equivalent), vitamins C and D.

Separate figures for animal and total protein are included; as a generalisation,foods of animal origin are of greater value than those of vegetable origin,because of a greater content of some B vitamins and trace elements, so that the

proportion of animal protein is to some extent an indication of the nutritivevalue of the diet.

Nutrient conversion factors. Quantities of nutrients available per unit weight ofeach of the categories into which foods are classified for Survey purposes.

Old age pensioner households {OAP). Households in which at least three-quartersof total income is derived from National Insurance retirement or similarpensions and/or supplementary pensions or allowances paid in supplementationor instead of such pensions. Such households will include at least one personover the national insurance retirement age.

Person. An individual of any age who during the week of the Survey spends at

least four nights in the household ("at home"), and has at least one meal a

day from the household food supply on at least four days, except that if he/sheis the head of the household, or the housewife, he or she is regarded as a personin all cases.

Price. See "Average price", also "Real price".

Price flexibility. A measure of the extent to which the price of a commodity is

affected by a change in the level of supply, other things remaining equal. In


simplified terms and with some degree of approximation, it may be regarded

as the percentage change in price associated with a 1 per cent change in the

level of supply. If only a single commodity is under consideration, the priceflexibility may be regarded as the reciprocal of the price elasticity. (See"Elasticity of demand"). If, however, the relationship between demand and

prices of a number of related commodities is being considered, the matrix ofprice flexibilities and cross-price flexibilities is the inverse of the correspondingmatrix of own-price and cross-price elasticities, and in general, the individualflexibilities will not be identical with the reciprocals of the correspondingelasticities.

Price index. A price index of Fisher "Ideal" type is used; this index is the

geometric mean of two indices with weights appropriate to the earlier and later

periods respectively, or in the case of non-temporal comparisons (eg regional,type of area, income group and household composition), with weights appropriate to the group under consideration and the national average respectively.

"Price of energy" indices. These indices show relative differences in the "costper calorie". They have been obtained by dividing the money value of foodobtained for consumption (purchases plus supplies from garden and allotments

etc) in each group of households by its energy value and expressing the result

as a percentage of the corresponding quotient for all households. These indices

take into account variations in consumers' choice of food as well as variationsin prices paid.

Real price. The price of an item of food in relation to the price of all goods

and services. The term is used when referring to changes in the price of an item

over a period of time. It is measured by dividing the average price (q.v.) paid at

a point in time by the General Index of Retail Prices (all items) at that time.

Recommended intakes of nutrients. Estimates consistent with and based on

recommendations of the Department of Health and Social Security given in

Recommended Intakes of Nutrients for the United Kingdom; Reports on PublicHealth and Medical Subjects, No 120, HMSO, 1969. Averages of nutrientintakes are compared with these recommendations for each group of householdsidentified in the Survey.

Regions. The standard regions for statistical purposes except that East Angliais combined with the South East Region: see Table 1 of Appendix A.

Seasonal foods. Those foods which regularly exhibit a marked seasonal variation in price or in consumption; these are (for the purposes of the Survey) eggs,

fresh and processed fish, shell fish, potatoes, fresh vegetables and fresh fruit.

(See also Table 12 in Appendix A).

Standard errors. Like all estimates based on samples, the results of the Survey

are subject to chance variations. The magnitude of the possible inaccuracyfrom this cause is indicated by the standard error of the estimate. Conceptually,the extent of this inaccuracy (above or below the estimate presented) is expected

rarely to exceed twice the standard error. Standard errors of certain derived

statistics (for example, some of the demand parameters given in Appendix B)

may be interpreted in the same way even though, in this case, the chance varia

tion is not wholly a result of sampling procedure, but is augmented by the attempt

to fit smooth demand curves.

Glossary 177

Type ofarea. The following are distinguished :—

Greater London Council area, sometimes referred to as "the Londonconurbation" or "London".

The Metropolitan counties of England and the central Clydeside conurbation

ie Greater Manchester, Merseyside, South Yorkshire, Tyne and Wear,West Midlands, West Yorkshire, and the following Local GovernmentDistricts in Scotland: Renfrew, Clydebank, Bearsden and Milngavie,Glasgow City, Strathkelvin, Eastwood, Cumbernauld & Kilsyth,Monklands, Motherwell, Hamilton and East Kilbride.

Non-metropolitan districts. These are sub-divided into wards and classified

according to the ward electorate density as follows: —

High density —ward with an electorate of 7 or more persons per acre

Medium density —wards with an electorate density of 3 but fewer than7 persons per acre

Low density —wards with an electorate density of 0-5 but less than3 persons per acre

Very low density —wards with an electorate density of fewer than0-5 persons per acre.

Value of consumption. Expenditure plus value of garden and allotmentproduce, etc (q.v.).

Value of garden and allotment produce, etc. The value imputed to such suppliesreceived by a group of households is derived from the average prices currentlypaid by the group for corresponding purchases. This appears to be the onlypracticable method of valuing these supplies, though if the households concerned

had not had access to them, they would probably not have replaced them fullyby purchases at retail prices, and would therefore have spent less than the

estimated value of their consumption. Free school milk and free welfare milkare valued at the average price paid by the group for full price milk. (See also

"Garden and allotment produce, etc".).

Symbols and conventions used

Symbols. The following are used throughout :—

— = nil. . . = less than half the final digit shownn.a. = not available or not applicable

Rounding offigures. In tables where figures have been rounded to the nearest

final digit, there may be an apparent slight discrepancy between the sum of the

constituent items and the total shown.

Printed in England for Her Majesty's Stationery Office by Oyez Press LimitedDd. 586935 K16 10/76

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