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MINISTRY OF

AGRICULTURE, FISHERIES AND FOOD

Household Food Consumption

and Expenditure: 1980

with a review of the

six years 1975 to 1980

Annual Report of the

National Food Survey Committee

LONDON

HER MAJESTY'S STATIONERY OFFICE

© Crown copyright 1982

First published 1982

ISBN 0 11 241480 X

THE NATIONAL FOOD SURVEY COMMITTEE

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

A W Ashby. MSUnilever PLC

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

Professor J A C Brown, MAUniversity of Oxford

C W Capstick, CMC, MS, BScMinistry of Agriculture, Fisheries and Food

Sylvia J Darke. MSc, MB, ChB1

Department of Health and Social Security

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

F H Goodwin2Ministry of Agriculture, Fisheries and Food

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

Dorothy F Hollingsworth, OBE, BSc, CChem, FRSC, FIBiol, FIFST, SRD

R E Mordue, BSc, MS3

Ministry of Agriculture, Fisheries and Food

P J Lund. BA(Econ), PhD4Ministry of Agriculture, Fisheries and Food

Professor A J Rayner, BA, MA(Econ), PhDNottingham University

R K Skinner. MSc, MD, MBBS, MRCS, LRCP, MRC Path5

Department of Health and Social Security

L W Tolladay*Ministry of Agriculture, Fisheries and Food

F E Whitehead, BSc

Office of Population Censuses and Surveys

SecretariesD H Buss. PhD, FIFSTMinistry of Agriculture, Fisheries and Food

iii

S Clayton, OBE7Ministry of Agriculture, Fisheries and Food

B J Derry. BSc, FSS8

Ministry of Agriculture, Fisheries and Food

'Up to December 1980 'From January 1981

2From October 1981 'Up to September 1981

3From February 1981 to January 1982 7Up to October 1980

4From February 1982 8From November 1980

iv

Preface

The National Food Survey Committee exists to report the findings of the

Survey and also to assist the Ministry of Agriculture, Fisheries and Food by

keeping the Survey under continuous review and recommending any changes

that appear desirable. The Ministry, however, has overall responsibility for the

Survey, for processing the results and for arranging publication of the

Committee's Reports. The Social Survey Division of the Office of PopulationCensuses and Surveys is responsible for the selection of the Survey sample and

for supervising and contracting-out the fieldwork and coding of the Survey to

a commercial agency.

The Committee wishes to renew its thanks to the Social Survey Division of the

Office of Population Censuses and Surveys, to the British Market Research

Bureau Limited for carrying out the fieldwork and coding of the Survey, to the

Ministry of Agriculture, Fisheries and Food and in particular to the many

housewives who have given freely of their time to provide the basic

information from which the Survey tabulations have been derived.

Summary results of the Survey are published quarter by quarter in the

Monthly Digest of Statistics and, with commentaries, in British Business and

in the Ministry's Food Facts series of press releases. Unpublished data fromthe Survey may be obtained on payment of a fee. Enquiries should be

addressed to the National Food Survey Branch of the Ministry of Agriculture,Fisheries and Food, Tolcarne Drive, Pinner, Middlesex, HA5 2DT (telephone

01-868 7161, extension 43 or 44).

Contents

Paragraphs

I INTRODUCTION 1-6

D NATIONAL FOOD SURVEY RESULTS, 1975 - 1980

National averages, Great Britain . . . 7-63Averages for social, economic and other groups . 64-120

Special analyses . . . .121-127Nutritional value . . .128-144

III TABLES Page

Table 1 Changes in incomes, prices and expenditure,

1975-1980 45

Average consumption, expenditure and prices relating to all

households in the National Food Survey

Table 2 Household food expenditure and total value of foodobtained for consumption 1975- 1980 ... 49

Table 3 Percentage changes in average expenditure, food prices

and real value of food purchased; comparison ofcorresponding quarters 1975 - 1980 ... 50

Table 4 Average expenditure on groups of food as percentages

of expenditure on all foods, 1955, 1960, 1965, 1970,

1975 and 1980 51

Table 5 Indices of expenditure on food purchased forhousehold consumption 1975- 1980 ... 52

Table 6 Indices of prices of food purchased for householdconsumption 1975-1980 53

Table 7 Indices of the real value of food purchased forhousehold consumption 1975 - 1980 ... 54

Table 8 Consumption and prices of individual foods; annualnational averages 1975- 1980 .... 55

Table 9 Consumption of individual foods; quarterly and annualnational averages 1980 ..... 64

Table 10 Expenditure on individual foods; quarterly and annualnational averages 1980 ...... 68

Table 1 1 Prices of individual foods; quarterly and annual nationalaverages 1980 73

vii

Ill TABLES— continued Page

Table 12 Percentages of households purchasing seasonal types offood during Survey week 1980 .... 77

Regional and type-of-area averages of consumption, expenditure

and relative food price levels

Table 13 Expenditure on seasonal, convenience and other foodsaccording to region and type-of-area, together with

comparative indices of food prices and the real value offood purchased 1975-1980 81

Table 14 Regional percentage variations in consumption of main

food groups, six-year averages 1975- 1980 ... 83

Table 15 Type-of-area percentage variations in consumption ofmain food groups 1976 - 1980 86

Table 16 Consumption according to region; main food groups,

six-year averages 1975- 1980 ..... 88

Table 17 Consumption according to type-of-area; main foodgroups, five-year averages 1976- 1980 ... 91

Table 18 Consumption of individual foods; annual averages 1980 93

Income group averages of consumption, expenditure and relative

food price levels

Table 19 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and the

real value of food purchased 1980 .... 103

Table 20 Consumption, main food groups, annual averages 1980 104

Table 21 Expenditure, main food groups, annual averages 1980 . 107

Household composition group averages of consumption, expen

diture and relative food price levels

Table 22 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices, and thereal value of food purchased 1980 . . . 113

Table 23 Consumption, main food groups, annual averages 1980 . 114

Table 24 Expenditure, main food groups, annual averages 1980 117

Table 25 Total food expenditure of certain household compositiongroups within income groups; annual averages 1980 . 120

Table 26 Consumption of main foods by certain householdcomposition groups within income groups, annualaverages 1980 121

viii

ID TABLES— continued

Age-of-housewife group averages of consumption, expenditure and

relative food price levels





Housing tenure group averages of consumption, expenditure and

relative food price levels


real value of food purchased 1980 . . 139


Table 32 Expenditure, main food groups, annual averages 1980 . 143

Freezer-owner and other household group averages ofconsumption, expenditure and relative food price levels



Table 34 Consumption, main food groups, annual averages 1980 150


Special analyses

MEALS EATEN OUTSIDE THE HOME

Table 36 All meals, annual national averages 1975 - 1980 . . 157

Table 37 All meals 1980 158

Table 38 Mid-day meals by children aged 5-14 years, annualnational averages 1975- 1980 ..... 160

Table 39 Mid-day meals by children aged 5- 14 years 1980 . 161

SOFT DRINKS

Table 40 Purchases, expenditure and prices 1980 ... 163

ix

Ill TABLES— continued Page

Average nutritional value of household food

Table 41 Annual national averages 1975- 1980 ... 167

Table 42 Quarterly and annual national averages 1980 . . 168

Table 43 Contributions made by groups of food to the nutritionalvalue of household food: national averages 1980 . . 170

Table 44 Regional six-year averages 1975- 1980 . . . 174

Table 45 Type-of-area five-year averages 1976- 1980 . . 176

Table 46 Regional and type-of-area averages 1980 ... 177

Table 47 Income group averages 1980 . . . 179

Table 48 Household composition averages 1980 ... 181

Table 49 Averages for household composition groups withinincome groups 1980 . . . . 183

Table 50 Age-of-housewife group averages 1980 ... 192

Table 51 Housing tenure group averages 1980 .... 194

Table 52 Averages for freezer-owning and other households 1980 . 196

Table 53 Nutrients obtained for one penny from selected foods:national averages 1980 . . . . . 198

Table 54 Indices of nutritional value for money of selected foods:national averages 1980 . . . . . 199

IV APPENDICES

APPENDIX A

Structure of the Survey ....... 203

TABLES

Table 1 Constituencies surveyed in 1980 . . . 211

Table 2 Quarterly composition of the sample of respondinghouseholds by type-of-area 1980 .... 212

Table 3 Composition of the sample of responding households1980 213

Table 4 Average number of persons per household in the sampleof responding households 1980 ... 214

x

IV APPENDICES— continued Page

Table 5 Composition of the sample of responding households:

analysis by income group and household composition1980 215

Table 6 Recommended intakes of nutrients used in analyses for1980 216

Table 7 Survey classification of foods 1980 .... 217

Table 8 Survey classification of foods: supplementary codes

1975-1980 222

Table 9 Estimates of the standard errors of the annual nationalaverages of expenditure, consumption and prices 1980 . 225

APPENDIX B

Demand analyses and estimates of demand parameters . . 229

TABLES

Table 1 Estimated income elasticities of household foodexpenditure 1975-1980 237

Table 2 Estimates of income elasticities of demand forindividual foods 1975 - 1980 238

Table 3 Estimates of price elasticities of demand for certain

foods 244

Table 4 Annual indices of average deflated prices, purchases

and demand 1975- 1980 250

Table 5 Estimates of price and cross-price elasticities of demand

for certain foods ...... 264


and demand taking into account the effect of cross-

price elasticities for related commodities 1973 - 1980 . 266

Table 7 Estimates of cross-price elasticities of demand forbroad food groups ...... 269


and demand for broad food groups 1973 - 1980 . . 270

APPENDIX C

Estimates of national supplies of food moving into consumption,1975 - 1980 273

GLOSSARY 275

I Introduction

3

I Introduction

1 This Annual Report is the thirtieth in a series presenting the results of the

National Food Survey of Great Britain. It contains the standard tabulationsfor 1980 and comments on new developments in that year, but it also includes

a review of the main changes over the period from 1975 to 1980, with some

comparisons with earlier years. Since 1965 it has been the practice of the

National Food Survey Committee to expand their Report every fifth year to

recapitulate trends in food consumption, expenditure, prices and nutritionsince the previous such review, and to present some of the results in the formof time series. Underlying the monthly, quarterly and annual variations in the

pattern of food consumption, there are longer-term movements, partlyexplicable in terms of changes in prices and incomes, but partly due to shifts in

demand which can be attributed only to changes in tastes and habits and to the

replacement of one generation of housewives by the next.

Trends in personal income, expenditure and retail prices in the UnitedKingdom (Table 1)

2 In 1975 the rate of inflation, as measured by the General Index of RetailPrices, was around 24 per cent per annum, and the predominant concern ofsuccessive Governments during the next five years was to reduce it. By 1978 the

rate of inflation was down to about 8 per cent, but in the next two years it

increased again. Table 1 shows that during the period covered by this Reportmoney incomes more than doubled. The average personal disposable income

per head in 1980 was 118 per cent greater than in 1975, compared with an

increase of 111 per cent between 1970 and 19751 and 35 per cent between 1965

and 19702. In real terms, using the implied consumers' expenditure deflatorderived from the National Accounts, personal disposable income per head was

nearly 15 per cent greater in 1980 than in 1975, compared with a gain of 16 per

cent between 1970 and 1975. This rise in living standards was concentrated intotwo short surges. After a virtual standstill in 1970 — 71, there was a substantial

gain of 16 per cent in purchasing power between 1971 and 1973. Then came a

slight fall continuing until 1977 during successive phases of incomes policy.Between 1977 and 1979 there was a rapid rise of 16 per cent in real terms,

tailing off during 1980 with the onset of recession.

3 Changes in total consumers' expenditure per head were not as great as in

personal disposable incomes. In real terms, consumers' average expenditureon all goods and services did not keep pace with rising real incomes after 1971,

and began to fall in 1974 when real incomes were still rising; but during1975-77 consumers' expenditure at 1975 prices was almost stationary whilereal incomes fell, and from 1978 to 1980 consumers did not fully exercise theirincreased purchasing power. Thus, throughout the decade, changes in livingstandards were damped by changes in the propensity to save; in this context

savings include contributions to pension funds, life insurance payments andpayments for house purchases, which are not regarded as consumers'expenditure.

1Household Food Consumption and Expenditure: 1975, HMSO, 1977.

household Food Consumption and Expenditure: 1970 and 1971, HMSO, 1973.

4 Household Food Consumption and Expenditure: 1980

4 The real value, at constant 1970 prices, of consumers' total expenditure onfood (household food expenditure together with the ingredient cost of foodconsumed in catering establishments) as estimated in the National Accountsreached a peak in 1970. After that year, real per caput expenditure on foodcame to a halt, a rise in catering expenditure not quite offsetting reducedhousehold purchases. From 1970 to 1977 food prices rose more rapidly thanprices generally; this differential trend was reversed from 1978 onwards, andover the period 1975 - 80 as a whole average food prices rose less than averageprices of other goods and services. In 1978, for the first time since the sixties, a

significant part of the increase in consumers' purchasing power was devoted tofood, and by 1980 household food expenditure per head, revalued at constant

(1975) prices, was over 5 per cent above the low point reached in 1977; forcatering expenditure on food, the rise was 12 per cent. The year 1980 displaces1970 as the peak year for food purchases.

5 However, the year 1980 was the first time in British history that foodaccounted for less than 20 per cent of total consumers' expenditure (Table 1).

The long-term downward trend in the proportion of total consumers'expenditure assigned to food halted in 1973-77, but was then renewed in the

latter part of the decade. When expenditure is revalued at 1975 prices, the fall

is somewhat reduced, from 21 -4 per cent in 1975 to 20-5 per cent in 1980.

6 The remarkable stability of household food expenditure in real terms

during the early and middle seventies, and the very slight growth towards the

end of the decade, may seem surprising since real incomes were substantiallyhigher than in 1970, and the income elasticity of demand for food (see

paragraph 81 and Appendix B), though very low, was still positive. Of course,

any income effect would have been offset by the steady increase between 1970

and 1977 in the real price of food. There are other factors that would also tend

to depress household food expenditure: reduced wastage associated with better

storage facilities, the gradual increase in outside meals and the probablecontinuing decline in energy needs as work becomes less strenuous.

II National Food Survey Results 1975 - 1980

National Food Survey Results, 1980 7

n National Food Survey Results, 1975 - 1980

Introduction

7 Food consumption as measured by the National Food Survey relates, notto actual ingestion, but to acquisitions by private households in Great Britain(England, Wales and Scotland) of food which is intended for humanconsumption and which enters the household food supply. Meals and snacks

obtained elsewhere are excluded, as are alcoholic drink and chocolate and

sugar confectionery, since these are often purchased by members of the family*ithout coming to the notice of the housewife who keeps the record. Softdrinks purchased to form part of the household supply have been recorded

since 1975, and details of such purchases are presented in Table 40; but

expenditure on these purchases and the contribution which they make to

nutrient intakes are excluded from all other tables of Survey data in this

Report. The fieldwork of the Survey is carried on continuously throughout the

year except for breaks at Christmas and during general election campaigns. In1980, Fieldwork commenced on Thursday 3 January and continued untilTuesday 23 December.

National Averages —Great Britain (Tables 2- 12, 36, 38 and 40, and

Appendix B)

AVERAGE LEVELS OF HOUSEHOLD FOOD CONSUMPTION,EXPENDITURE AND PRICES

% Average food expenditure per head in private households in Great Britainwas £7.21 per person per week in 1980, 79p (12-3 per cent) more than in 1979.

The value attributed to garden, allotment and other supplies obtained withoutpayment was 16p per person per week, 3p (20-8 per cent) more than in 1979,

and when this value is added to the amount spent on food the total value offood obtained for household consumption is estimated as £7.37 per person per

week, 12-5 per cent more than in 1979.

9 Table 2 indicates that average expenditure on food for consumption in the

home more than doubled during the period under review; it was £3.46 per head

per week in the first quarter of 1975, £7.25 in the last quarter of 1980, thoughthe highest quarterly average was £7.36 in the preceding quarter. The average

passed £4 in the fourth quarter of 1975, £5 in the second quarter of 1977, £6 in

the second quarter of 1979 and £7 in the second quarter of 1980.

10 The changes in food expenditure shown in Table 2 were due mainly torising food prices, but partly also to changes in the "quantity" (value at

constant prices, not necessarily physical quantity) of food purchases. In Table3, an attempt has been made to apportion the change in expenditure between

these two factors; for this purpose an index of average food prices paid byhousewives, compiled from the Survey data, has been used to deflate the indexof food expenditure in order to measure the relative change in the quantity orreal value of food purchases. The rise of 11-8 per cent in average food prices

between 1979 and 1980 was exceeded by the rise of 12-3 per cent in average

food expenditure (excluding expenditure on a few miscellaneous items forwhich the expenditure but not the quantity is recorded by the Survey). Theresulting increase of 0*4 per cent in the real value of food purchases per head


was due to gains of 1-6 per cent for seasonal foods and !•! per cent for

convenience foods; the latter arose entirely from a gain of 12-7 per cent for

frozen convenience foods, which continued to show a rise in the second half of

the year when other sectors were declining.

11 The hot summers of 1975 and 1976 depressed commercial supplies ofvegetables and fruit and so gave a temporary stimulus to the cultivation ofgardens and allotments, but in 1978 and 1979 the contribution of free suppliesfell back, and the gain in total real value of food obtained for consumptionover 1975 - 80 was 3-3 per cent compared with 3-8 per cent for the real value

of food purchases.

12 Of this increase of 3*8 per cent, 2-5 percentage points were contributed

by the meat group (1-2 from pork, 0-5 from poultry), 1-0 by vegetables and

0.9 by fruit. The major decreases in real value were for liquid milk (11percentage points) and butter (0-9, largely offset by increases in the real value

of purchases of margarine and other fats). There were smaller increasescontributed by most other foods, with decreases for bread, preserves and eggs.

If the comparison is made with 1977, when food purchases were at theirlowest, the relative picture remains much the same; the rise in vegetables is

accentuated, while that in meat is less marked.

13 The rate of increase in the quantum of food consumption (and ofpurchases) during 1978, 1979 and the first half of 1980 was unprecedented, but

is sufficiently explained by the rise in real incomes, coinciding with a relativefall in food prices compared with prices generally.

14 The rise of 3-8 per cent for 1975 - 80 as a whole was less than the rise in

household expenditure per head at constant (1975) prices shown by the

National Accounts, but is reconcilable with it when due allowance is made fordifferences in definition, coverage and the construction of the deflator.1

15 Indices of expenditure, prices and real value of purchases for each of the

main food groups for the years 1975 to 1980 are given in Tables 5, 6 and 7.

During 1975-77 food prices were still rising faster than other prices; this

'Table 6 shows that between 1975 and 1980 the conventional Fisher-type index of the real value

of household food purchases rose by 3-8 per cent. The National Accounts indicate that householdfood expenditure per head at constant (1975) prices rose by 4-9 per cent over the same period; but

in fact the two series are measuring slightly different things and using different methods of

measurement. If appropriate adjustments are made, they are reconcilable within their respectivelimits of error.

First, if a Paasche-type price index is used as deflator instead of the Fisher 'Ideal' index, the rise

in the Survey series becomes 4-5 per cent; this is in effect a Laspeyres (base-weighted) quantityindex. Next, cooked fish and chips must be excluded: since the National Accounts have since 1975

placed these in the catering, not the household sector; this increases the Survey quantity index for

1976 - 78 but makes no appreciable difference when 1980 is compared with 1975.On the National Accounts side, two adjustments are needed to provide a valid comparison.

Sweets and soft drinks must be excluded, since they are not in the National Food Survey series,

and this reduces the rise in the real value of household food expenditure per head from 4-9 to 3'7

per cent. Finally, the divisor should be taken as the household rather than the de facto population.This raises the change to 3-8 per cent compared with the corresponding Survey estimate of 4-5 percent.

A similar exercise for 1970 - 75 with 1970 as base period gives a fall of 3-1 per cent in the

estimate derived from the National Accounts, but of 2-7 per cent in that based on the NationalFood Survey. Thus the two series are in reasonable agreement for both the contrasted halves of thedecade.


restricted the housewife's purchasing power and provided an incentive both to

waste less and to alter purchasing patterns in favour of alternatives to the

dearer foods or to those which suffered the greatest increase in price. Thiswould account for the substantial fall in purchases of liquid milk and

beverages, the check in the long-term decline in sugar, and the acceleration in

the rise in purchases of pork. Between 1977 and 1980 there was for the time

being a reversion to the historically more usual situation of rising real incomes

and a decline in the relative price of food. Over this period, the principalgrowth sectors were yoghurt, pork, lamb, meat products, fish, soft margarine,

cooking fats, vegetables and fruit and frozen convenience foods generally;

food groups which suffered substantial falls in purchases were liquid milk,eggs, butter, sugar, preserves and bread.

16 Shifts in the allocation of expenditure tend to occur within food groups

rather than between them, (see Table 4). The stability is most marked for the

following fivefold grouping of foods.

Percentage of total food expenditure

1955 I960 1965 1970 1975 1980

Meat, fish and eggs 37 38 38 39 39 39

Dairy products and fats 19 19 19 18 17 19

Fruit and vegetables 17 17 17 18 19 17

Cereals 15 15 15 15 15 15

All other foods 12 11 11 10 10 10

All foods 100 100 100 100 100 100

This comparison can be extended to the pre-war period. The survey by SirWilliam Crawford and Sir Herbert Broadley reported in The People's Food(1938) is closely comparable with the National Food Survey, but as it was

confined to the autumn and winter quarters of 1936-37 it has to be compared

with Survey results for October —March.

Percentage of total food expenditure

Oct. 1936— Mar. 1937 Oct. 1974— Mar. 1975 Oct. 1979— Mar. 1980

Meat, fish and eggs 36 40 40

Dairy products and fats 21 17 19

Fruit and vegetables 14 17 16

Cereals 14 16 ISAll other foods 15 10 10

All foods 100 100 100

17 The apportionment of expenditure between these five broad groups offoods is more nearly constant over a long period than the correspondingcontributions to the energy value of the diet, as the following table shows.

During the past 25 years the contribution of cereal foods has fallen from 35 to29 per cent of total calories, and in 1980 was less than that of dairy productsand fats, which showed a rising trend, as did fruit and vegetables; yet theirrespective shares of expenditure were almost the same in 1980 as in 1955. Formeat, fish and eggs and for miscellaneous foods the trend in their share of thehousehold food budget corresponded to that in their contribution to energy

value.


Percentage of total energy value

Meat, fish and eggs

Dairy products and fatsFruit and vegetables

CerealsAll other foods

All foods

1955 I960 1965 1970 1975 1980

n 18 18 20 19 1926 27 27 28 30 309 9 10 10 10 1 1

35 33 31 29 30 2913 13 14 13 11 11

100 100 100 100 100 100

USAGE OF FREE FOOD

18 About 39 per cent of the households participating in the Survey in 1980recorded some food which was obtained without monetary payment (includingfood which they produced themselves in gardens, allotments or on their ownfarms, perquisites from an employer, free welfare milk or free school milk).Since each household taking part in the Survey does so for one week only, thepercentage of households which at some time during the year obtained some"free" food was of course much greater than 39 per cent. Averaged over thewhole year's sample, free supplies valued at normal retail prices, wereequivalent to 2-2 per cent of the household food bill ranging from 1 -6 per centin the first quarter to 3*3 per cent in the third. In 1953, the last full year ofrationing, 4 per cent of all household food, reckoning by retail value, wasobtained without money payment. By 1960 this was below 3 per cent, andfrom 1965 to 1973 it fluctuated between 2 and 2-5 per cent. There was thensome revival in garden produce; the escalation of the price of vegetablescaused by the drought encouraged people to take allotments or even dig uptheir lawns, and in 1976 and 1977 the contribution of free supplies was againclose to 3 per cent, but by 1979 it was back to 2 per cent. Further details of theaverage quantities of free supplies are as follows:

Garden, allotment and other non-commercialsupplies offood; annual national averages.

1975- 1980

(per person per week)

Liquid milk:1975 1976 1977 1978 1979 19SO

Welfare and school (Pt) 008 008 007 008 007 0 05Other (pt) Oil 008 014 009 006 0- 06

Eggs (no) 016 015 0-21 015 010 0 1 1Carcase meat and poultry (oz) 014 0-16 0-18 017 015 0- 18Potatoes (oz) 2-82 3-46 4-86 3-53 2-76 3- 19Other fresh vegetables (oz) 4-92 5-72 6-80 6-38 4-54 y 26Fresh fruit (oz) 1-46 1-50 I -53 1-91 1-57 2- 24

The contribution of free supplies is closely related to the degree ofurbanization, as the following table shows:

Garden, allotment and other non -commercial sup/ lies offood in different types of area: five-year averages

1976-1980


Liquid milk:

Allhouseholds

GreaterLondon

Metropolitandistricts

Electorate per acre

Over 7 3-7 0-5-3 Under0.5

Welfare and school (Pt) 007 008 009 0-07 007 006 005Other (pt) 009 001 001 0-02 007 0-54

Eggs (no) 014 0-03 005 004 005 017 0-69Carcase meat and poultry (oz) 017 0-21 0-07 006 0-07 0-23 0-58Potatoes (o/) 3-56 0-93 1-60 215 2-71 509 11-91Other fresh vegetables (oz) 5-74 3-03 2-87 4-71 5-62 8-44 1317Fresh fruit (oz) 1-75 1-31 0-76 1-47 1-86 2-47 3-75


PROPORTION OF HOUSEHOLDS BUYING PARTICULAR FOODS

19 The basic Survey records enable estimates to be made of the percentage ofhouseholds buying a particular food in an average week, but not the

percentage of households which ever buy, or which buy over a longer period.

These estimates for the years 1975 to 1980 are given in Table 8. Because of the

gradual shift towards larger pack sizes and less frequent purchases, a fall in

these percentages does not necessarily imply a contraction of the market,

though a rise can more safely be taken to imply expansion.

20 Because of the maintenance of daily deliveries, 97 per cent of households

continued to record purchases of liquid milk during the period under review

although the average weekly purchase was declining. The percentage ofhouseholds buying yoghurt continued to increase steadily. The proportion

buying beef during the survey week fell from 68 to 59 per cent, with little

change in consumption; for lamb there was a decrease from 40 to 34 per cent,

with an actual rise in purchases. There were similar declines, with no reductionin total quantities bought, for bacon and ham and for sausages. For pork,broiler chicken, other poultry and frozen convenience meats the proportions

buying increased.

21 The steepest fall for any commodity was that for un filleted fresh whitefish, from 11 per cent down to 2 per cent; there were compensating rises forfilleted fresh white fish and frozen white fish, despite the widening of the price

differences. Fewer households bought eggs. In 1975, 75 per cent of householdsrecorded a purchase of butter during their week of survey, but only 55 per cent

did so in 1980; there were rises for soft margarine and cooking oils, but

decreases for other margarine and cooking fats. There were no marked trends

for fresh green vegetables, but the proportions buying other fresh vegetables

increased (except for tomatoes). The percentages of households buyingoranges and apples declined, but there were increases for other citrus fruit,pears and stone fruit.

22 All categories of white bread showed decreases, partly offset by increases

in the proportions buying brown, wholemeal and other bread. The percentages

of households buying flour and flour confectionery declined, as did those forcanned milk and other puddings, but the market for cereal convenience foodswas expanding. By 1980 only 52 per cent of households participating in the

Survey recorded a purchase of tea, compared with 60 per cent in 1975 and 79

per cent in 1970.

INDIVIDUAL FOODS: CONSUMPTION, EXPENDITURE, PRICES ANDDEMAND

23 Milk and Cream. Average consumption of liquid milk (including schoolmilk) declined steadily from 4-76 pints per head per week in 1975 to 4- 16 pintsin 1980. The real price of milk was rising until 1979, following the removal ofsubsidies in 1976, but the price and income elasticities (see Appendix B) areboth so low that most of the fall in purchases must be attributed to a decline inunderlying demand of about 2 per cent per annum. The apparent causesinclude the fall in the number of children, possibly some decrease in usage ofmilk in beverages, but especially the growth of alternatives such as instant milkand perhaps soft drinks, though in so far as many of the alternatives are


produced from milk, they can be regarded as supplementing the market forordinary liquid milk. However, 97 per cent of households continued to buymilk during survey week.

24 The consumption of condensed (including evaporated) milk continued todecline during the period; that of dried milk for infant feeding fluctuatederratically, the real price remaining stable. Purchases of "instant" skimmedmilk powder rose by 85 per cent between 1975 and 1979 but were barelymaintained in 1980, although the real price was still falling and the advantagecompared with liquid milk was fully restored; demand at constant real pricesand constant real incomes is estimated to have risen by over 50 per centbetween 1975 and 1978, but this rapid growth has not been maintained.Yoghurt continued its market penetration, the percentage of households whichrecorded a purchase increasing from 14 to 23; the real price fell and even afterallowing for the effects of changes in prices and incomes, demand wasexpanding at about 10 per cent per annum, the rate accelerating from 1978 to1980.

25 Cheese. Average consumption of cheese has been rising for many years,the growth in natural cheese exceeding the decline in processed cheese. Thistrend lost its momentum during 1975-78 but was then resumed, so that by1980 consumption was 3*89 oz per head per week (3-66 oz natural, 0-23 ozprocessed) compared with 3-79 oz in 1975 (3-51 oz natural, 0-28 oz processed)and 3-53 oz in 1970 (3-20 oz natural, 0-34 oz processed). Real prices turnedupwards in 1977 following the end of the subsidy; the demand analysis givesperverse results for total cheese and for natural cheese, and does not explainthe sharp fall in processed cheese in 1977.

26 Of the natural cheeses, Cheddar and Cheddar-type cheese is much themost prevalent, but the many varieties within this group span a wide range ofprices, so that the average unit price is affected by changes in the mix; thisfeature, together with the close substitutability of other varieties, precluded a

satisfactory analysis of the relatively small changes during the period. In1975-77 there was a shift from other hard UK varieties (or their foreignequivalents) to Cheddar-type, with a subsequent shift back. Purchases of hardEdam and other continental cheeses have been maintained, and this representsa strengthening of demand since their relative price has risen. The growth in

natural cheese since 1975 can be attributed to natural soft cheeses,consumption of which doubled from 0- 15 to 0*31 oz per head per week; theirreal price rose less than that of other natural cheeses, but the main cause seems

to have been a widening of the market reflected in a rise from 6 to 10 per centin the proportion of households buying soft cheese in any one week.

27 Carcase Meat. Household consumption of red carcase meat (bought inthat form by housewives) averaged 15-3 oz per person per week in 1975, fell to14-7 oz in 1976 but then rose to 16-8 oz in 1980. The multivariate demandanalysis of the main food groups in Table 7 of Appendix B indicates thatcarcase meat is the most price-elastic of all the groups distinguished, with anelasticity of demand of - 1-23 with respect to its own price. Both beef andpork are more price-elastic than the group as a whole, and to some extent allthree carcase meats are mutually substitutable, both on the basis of price and


according to a seasonal cycle (Table 5, Appendix B)1. Butchers have somecapacity to steer consumer demand according to the availability of supplies,

without making the full price adjustments which the computed elasticities

would seem to require.

28 In real terms, the average price of carcase meat showed a decline from1973 until 1977, rose again in 1978 but then fell in 1979 and more steeply in

1980. Within the total purchases there were fluctuations in compositionassociated with changes in supplies and in consumer demand. Beef continuedto be the predominant meat throughout the period, but was losing ground; it

accounted for 54 per cent of household consumption of carcase meat in 1975

(when sales were stimulated by European Community measures intended to

reduce the beef mountain) but 49 per cent in 1980. The real price of beef was

about the same in both years, but purchases fell, and after removing the effects

of changes in real incomes it appears that in 1980 underlying demand was some7 per cent lower (Table 6, Appendix B). This is consistent with the average rate

of decline between 1973 and 1980 of around 1 !4 per cent per annum, althoughthere had been signs in 1978 of a recovery in demand.

29 The demand for mutton and lamb followed a long-term downward trend

until 1977, but since then it has levelled off; the rise in purchases since 1978

seems largely due to the fall in the real price of lamb. Consumption was

4-25 oz per person per week in 1975, 3-92 oz at the low point in 1978 and

4-51 oz in 1980, the highest level since 1972.

30 Consumption of pork continued its upward trend, averaging 2-73 oz per

person per week in 1975 but 4-13 oz in 1980. Pork is the most price-elastic ofthe meats, and the fall in real prices largely accounts for the rise, though the

situation is complicated by the cycle in pigmeat production.

31 The three carcase meats are further sub-divided into fourteen categories in

the National Food Survey, although some of the corresponding Survey

averages are subject to relatively large sampling errors (Table 9, Appendix A)because of the incidence of bulk purchases for freezer storage. Beef joints,whether on the bone or boned, and beef steak fell back in 1976 from the

abnormally high levels of consumption in the preceding year, and have since

exhibited no decisive trend, but minced beef has gained ground. Lamb joints(including sides) rose from 2-39 oz per person per week in 1975 to 2-77 oz in

1980, but lamb chops (including cutlets and fillets) were down from 1 -34 oz toI -25 oz. All forms of pork shared in the general increase, but the percentagerise was somewhat greater for joints (including sides) than for chops and forfillets and steaks. Pork joints exhibited a price elasticity of -2-5, but

although this extreme value gives an excellent fit to the data it should partly be

discounted. This group comprises many bulk purchases, and the occasionalwhole pig can substantially increase average purchases for the month when it

occurs, while depressing the average price. It would be erroneous to interpret

such a variation as a steep and immediate response to a price change.

32 The demand analyses for the carcase meats give slightly differingestimates of the main demand parameters according to whether each

commodity is considered in isolation or in conjunction with the others and

'The analysis confined to the three red carcase meats (ie excluding chicken and bacon and ham)is preferred — see paragraph 32.


with bacon and/or poultry. There is some evidence that the real prices of porkand of chicken are correlated, and the explanatory power of the analysisconfined to the three carcase meats is not materially improved by extending themodel to include broiler chicken and/or bacon and ham; thus, for mostpurposes the three-variate analysis is sufficient.

33 Poultry. Consumption of broiler chicken rose during the period from3-76 oz per person per week to 4-28 oz, and that of other uncooked poultryfrom 1 -79 oz to 2- 16 oz (the latter increase being in respect of the larger kindsof poultry, especially turkeys, rather than chickens). In 1980 the real price ofbroiler chicken fell by 7 per cent without stimulating purchases, but it is not yetclear whether this is more than a ripple on the historic upward trend. Themultivariate analysis supports earlier findings that broiler chicken has a slightsubstitution relationship with beef and a rather stronger one with lamb, butnone with pork (possibly because of a correlation between their prices).

34 Other meat and meat products. The real price of uncooked bacon andham fell steeply during the period under review, but purchases increased onlyfrom 3-99 oz per person per week in 1975 to 4-20 oz in 1980, in contrast to therapid increase in pork. There is some substitution between the two, but baconhas been adversely affected by the decline in the cooked breakfast, and therapid growth in freezer ownership has assisted pork rather than bacon. Theperverse cross-elasticity between broiler chicken and bacon has persisted, butmay be discounted by the positive correlation between their real prices; it doesnot seem necessary to seek for hypotheses to explain why the two could be

complements.

35 Total consumption of liver varied little, even though its real price wasdeclining. Pigs' liver gained at the expense of other types. Offals other thanliver declined by about a quarter, despite relatively stable real prices.

36 In the remainder of the meat group, the main change has been thecontinuing growth in consumption of frozen convenience meat products(0-54 oz per person per week in 1970, 0-89 oz in 1975, l-47oz in 1980)without assistance from prices, so that a growth of about 8 per cent per annumin underlying demand must be postulated. The percentage of householdsbuying these products during the survey week was 14 per cent in 1970, 15 per

cent in 1975 and 20 per cent in 1980, so that there has been some widening ofthe market as well as an increase in the average size of purchase. Consumptionof meat pies and sausage rolls (ready to eat) was maintained at about 0-75 oz,until 1978 but fell to 0-67 oz in 1980 despite steady real prices. Both pork andbeef sausages also suffered a setback in 1980, but the residual group of othermeat products continued its gradual increase; a subsidiary analysis introducedin 1977 indicates that this has arisen from delicatessen-type sausages (whichhad doubled by 1980) and ready meals.

37 Fish. Total consumption of fish fell to a low level of 4 - 13 oz per head perweek in 1977, but then rose steadily to 4*80 oz in 1980, the highest level since1972. Of the 15 types of fish and fish products distinguished by the Survey,consumption was greatest for filleted fresh white fish, for which demand rosesharply between 1975 and 1978 in spite of a rise in real prices; since thenpurchases have been steady although the real price has fallen. Sales ofunfilleted fresh white fish collapsed during the period, even though the average


price weakened compared with other types of fish. Even in 1980, when the real

price fell by 11 per cent, purchases were not quite maintained. Some of the

demand was taken up by frozen white fish, for which however even the 24 per

cent rise in purchases in 1980 was less than the fall in real price would have

warranted, given the high price-elasticities which characterise all types of white

fish.

38 Purchases of herrings (usually unfilleted) continued their long decline,

though their prices were still the lowest in the fish group. Purchases of otherfat fish increased markedly, demand being very strong in 1979 and 1980. Forprocessed white fish there was no clear trend, and for processed fat fish the

main feature was a gradual shift from unfilleted to filleted, the ratio being 2:1

in 1970, about 1:1 in 1975 and 1:2 in 1980. The rise in shellfish lost impetus

during the period but seems to have resumed in 1980.

39 Cooked fish reached its lowest level in 1977 but then recovered strongly;

there may well be a relation here with the availability of chips, which werescarce and dear in 1976 - 77. Purchases of canned salmon fell steeply in 1977

because of rising real prices; in 1978 prices fell but so did demand, when some

supplies had to be temporarily withdrawn for health reasons. Depressed real

prices have since helped sales to recover. There was no clear trend in

consumption of other canned and bottled fish or in that of fish products (notfrozen), but frozen convenience fish exhibited an upward trend, which hasbeen maintained since 1978 by falling real prices. The same may be said offrozen white fish and frozen convenience fish taken together, and probablyalso of all convenience fish, though this sector is too heterogeneous to supporta valid demand analysis.

40 Eggs. Household consumption of eggs continued its long-term downwardtrend despite steady decreases in their real price; it fell from 4-59 eggs per head

per week in 1970 to 4-14 in 1975 and 3-69 in 1980. Demand has remained

extremely inelastic to changes in incomes and prices, so that the price is liable

to be highly unstable unless supply and demand are closely matched, as was in

general the case during the period under review; there was no shortage such as

that in 1973, but in 1978 a marginal over-supply resulted in a fall of 8 per centin the real price, with a rise of under 1 per cent in purchases (and an actual fallin consumption, because self-supplies declined). Very little of the decrease in

consumption between 1975 and 1980 can be explained by price and income

changes; the one assignable cause is a steady weakening in consumer demandat the rate of about 2'/i per cent per annum, probably associated with a

continuing decline in the traditional breakfast and in home-baking and greater

competition from such convenience foods as fish fingers, beef-burgers andpizzas.

41 Fats. Consumption of visible fats fell slightly from 11-14 oz per personper week in 1975 to 10-98 oz in 1976 but then rose to 11-22 oz in 1980. Totalpurchases of fats were remarkably stable; far more so than corresponding realprices. Since 1972 the total has been close to 1 1 • 1 oz, but within the groupthere have been substantial switches. Butter accounted for 51 per cent of totalconsumption (5-63 oz) in 1975 but for only 36 per cent in 1980 (4-05 oz),while margarine rose from 23 per cent (2-60 oz) to 34 per cent (3-83 oz), bothtrends being continuous over this period. In the last quarter of 1980 margarinepurchases reached their highest level since 1956; for the first time since that


year, consumption of margarine (4-18 oz) exceeded that of butter (3-88 oz).The increase was wholly in soft margarine (1

• 10 oz in 1975, 2-76 oz in 1980);

other varieties declined from l-50oz to l-06oz. United Kingdom buttertrebled during the period from 0-33 to 0-99 oz, while New Zealand, Danishand (more especially) other varieties of butter all declined.

42 A demand analysis of butter and margarine purchases (Tables 5 and 6,Appendix B) shows that the displacement of butter by margarine is not fullyexplained by the increasing price advantage of the latter; indeed sales of butterwere increasingly inelastic to changes in its own price or in that of margarine.The reasons for the shift must also be sought in the growing emphasis onhealth aspects, and in the improvement in the quality of soft margarine, thedemand for which was rising so strongly as to make the relatively smallchanges in its real price almost irrelevant. Indeed, butter and soft margarineare now such close substitutes that the level of purchases of each is now as

sensitive to changes in the price of the other as to changes in its own price

(Table 5, Appendix B). The underlying demand for butter has been decliningby about 3-4 per cent per annum; that for margarine is less regular, butappears to be rising by an average of about 1 - 2 per cent per annum.

43 Lard and compound cooking fats decreased from 1-97 oz per person perweek at the beginning of the period to 1-81 oz at the end, while vegetable andsalad oils rose from 0-64 to 1 -06 oz, and other fats from 0-31 to 0-48 oz; ineach case there was little movement up to 1977, the changes occuring in1978-80, when the real prices of all three groups were falling rapidly. The risein vegetable and salad oils was mainly a price effect, but for "other" fatsunderlying demand showed an accelerating upward trend.

44 Sugar and preserves. Distribution difficulties during 1974, followed bysoaring prices, sharply reduced purchases of sugar during the first half of1975; consumption in 1976 showed a partial recovery to 12-2 oz per head perweek, but the long-term decline was then resumed and by 1980 the average wasdown to 11-2 oz, despite a continuing fall in the real price. There is clearevidence that the underlying demand at contant real prices and constant real

incomes has been falling at about 3 per cent per annum.

45 Average purchases of jams, jellies and fruit curds decreased steadily; thereal price was also declining, without any measurable stimulus to demand,which has contracted at about 4 per cent per annum. For marmalade thedecline in underlying demand was greater, about 8 per cent per annum, butdemand is significantly price-elastic and from 1978 onwards decreases in real

prices checked the fall in purchases. Purchases of syrup and treacle were

maintained up to 1977, with real prices falling, but then fell sharply withhigher real prices. Demand for honey was fairly firm; the rise towards the endof the period was assisted by lower real prices.

46 The general downward drift in sugar and preserves has continued for 25

years, with occasional fluctuations associated with variations in the avail

ability of fruit for home jam-making, and with some substitution between

different sweeteners.

47 Potatoes. The household demand for fresh potatoes probably still has a

long-term downward trend, but this was not measurable during the period of


this report, which was characterised by wide varations in the level of supplies.Consumption was forced downwards by the poor crop in 1975 followed by thedrought in 1976. The demand for potatoes is inelastic to changes both inincomes arid in prices (both elasticities are estimated at about -0-16). Hencethe impact of the low yield was very great, prices rising to unprecedentedlevels. In the second quarter of 1976, old potatoes reached 13 -2p per lb as

supplies ran out, with new potatoes at 14-6p per lb. Yet even during thisperiod of extreme shortage, with average consumption down to 28 oz perperson per week, 72 per cent of households bought potatoes during their weekof participation in the Survey, about as many as under normal conditions ayear before; the reduction was in the average quantity bought. Substitutesincluded instant potato, and to some extent rice and pasta products. Between1976 and 1978 the average price of potatoes fell by nearly two-thirds andpurchases recovered by more than a quarter; they were maintained in 1979

despite a 23 per cent price rise in real terms, because housewives were revertingto commercial supplies instead of self-supplies from their own gardens orallotments. The stimulus to growing one's own potatoes given by the two years

of shortage lasted only for two more years. In 1980 consumption of potatoesfell below 41 oz despite lower prices. The estimated underlying demand wasnearly the same in 1976 as in 1980, when real prices were little more than one-third of those in the drought year and purchases were one-fifth higher. Theproportion of potatoes which were prepacked fell from 16 per cent in 1975 to 9

per cent in 1977 but recovered to 15 per cent in 1980.

48 Other vegetables. Consumption of fresh green vegetables varied with the

level of supplies; it was depressed by poor crops in 1975 and 1976 and again in

1979, and only once reached the level of 13 oz per person per week which had

previously been usual. Over the six years there is some evidence of weakening

demand for cabbages and for cauliflowers (which may have stabilised at a new

lower level since 1978). Purchases of leafy salads declined from 1975 to 1977

but have since more than recovered the ground lost, with the help of lower real

prices, particularly in 1980.

49 Consumption of fresh vegetables other than greens rose from 13-8 oz per

person per week in 1975 to 15-8 oz in 1978 and remained near that level.

Carrots contributed strongly to this increase, assisted by falling real prices.

Consumption of turnips and swedes reached a new high level in 1980, similarlyassisted, but other root vegetables have fallen back from the 1978 peak. Therise in onions, shallots and leeks and in cucumbers reflects their lower real

prices, but for mushrooms there is evidence of a growth in underlying demand,

especially in 1980. The demand for fresh tomatoes has been maintained by

declining real prices, but for the less common vegetables there is evidence of a

growth in demand arising from a widening market.

50 The consumption of processed vegetables was fairly stable until 1978 but

then increased as real prices fell. As in the previous period, the most marked

growth was in all kinds of frozen vegetables, which rose from 3-26oz per

person per week in 1975 to 4-60 oz in 1980; the rapid expansion in freezer

ownership is relevant here. The increase in canned and bottled tomatoes is

consistent with the 40 per cent reduction in their real price. Falling real prices

also buoyed up purchases of canned beans and of dried pulses, but failed to

prevent a decline in canned peas.


51 Purchases of cooked chips had not yet quite returned to their 1975 level

following the supply problems of 1976-77, though they have recovered

steadily with the assistance of lower prices. Crisps have recovered more

strongly. It is not surprising that instant potato and canned potatoes should

have fallen to around half their 1976 levels, once normal supplies of fresh

potatoes were available; sales of the former alternative, but not of the latter,

were propped up by regular price falls.

52 Fruit. Average consumption of fresh fruit rose from 17-5 oz per person

per week in 1975 to 20-8 oz in 1980. The real prices of all kinds of fruil

decreased over the period, and all except oranges showed increases in

consumption, the greatest percentage rises being those for stone fruit and soft

fruit other than grapes, for which the decreases in real price were most

marked. Oranges, apples and pears form a related group, with significant

cross-price elasticities between apples and each of the others (Table 5,

Appendix B). All kinds of fresh fruit exhibited substantial income elasticities

and relatively high own-price elasticities, with considerable instability in the

annual demand constants (Tables 2 to 6, Appendix B). Taking account of price

and income changes, there were no definite trends in underlying demand

except for grapes, where there was a clear upward trend from 1976 onwards

(Table 4, Appendix B), and oranges, underlying demand for which has been

decreasing since 1971, latterly at about 2 per cent per annum (Table 6,

Appendix B).

53 Purchases of canned fruit continued to decline throughout the period, the

fall being less pronounced for canned peaches, pears and pineapples

(consumption of which stabilised after 1977 with the help of falling real prices)

than for other canned and bottled fruit. Underlying demand for canned fruit

as a group appears to have been falling by about 7 per cent per annum.

Demand for dried fruit and dried fruit products also declined. Purchases of

frozen fruit and fruit products were stable, while those of nuts and nut

products appear to vary cyclically.

54 Fruit juices continued their remarkable rise; consumption was 0-59 fl oz

per person per week in 1970, 1-33 fl oz in 1975, 3-08 fl oz in 1980, a much

greater increase than would have been expected from the fall in their real price

and the rise in purchasing power. During the period under review there has

been an expansion of demand of the order of 10 per cent per annum,

associated with a widening of the market; 9 per cent of households bought

fruit juices during the Survey week in 1970, 12 per cent in 1975, 20 per cent in

1980. As a result, fruit other than fresh fruit (including fruit products) showed

a rise during the review period, the rise in fruit juices offsetting the decreases

for canned and dried fruit.

55 Bread. The long-term downward trend in household purchases of bread

halted in 1974 and 1975 when the price was subsidised but was then resumed,

consumption (inclusive of declared perquisites) declining from 33-7 oz per

person per week in 1975 to 31 • 1 oz in 1980. Regarded as a single commodity,

bread has a negative income elasticity of about -0-1 and is only moderately

price-elastic (-0-5), but these characteristics are confined to white loaves; for

all other kinds of bread purchases are positively income-elastic and react more

strongly to price changes.


56 The gradient in the underlying demand for bread as a whole is too slight

to be measured over the period, the fall in purchases being mainly a price

effect after the subsidy was removed. There were however substantial transfers

of demand between different kinds of bread. These are not attributable to

price changes; the correlation between prices is too close for this. Theconsumption of standard white loaves fell by one-fifth over the period, while

that of wholewheat and wholemeal bread more than doubled; brown bread

increased by over a half and other bread by over a third. All these trends

accelerated from 1978 onwards.

57 The fall in standard white loaves was greater for sliced than for unsliced

bread, much greater for small than for large loaves and disproportionatelygreater when the two adverse factors were combined, consumption in 1980 as a

percentage of that in 1975 being as follows:

Sliced loaves are on average cheaper than unsliced if they are large but not ifthey are small; this, however, is not a new feature. Large loaves slightlyincreased their price advantage over small, and sliced over unsliced, but

relative price movements were small and the main factor seems to have been a

differential contraction of the market for standard white loaves as the

proportion of households buying the other kinds increased. Nearly all

households still buy some kind of bread every week, but 1979 was the first year

in which consumption of standard large sliced loaves accounted for less than

half the total.

58 Flour, flour confectionery and other cereal foods. Household purchases

of flour, which had long been declining, averaged 5* 16 oz per person per week

in 1975, but then took an upward course to 6-46 oz in 1977 (the highest yearly

average since 1963) before falling back to 5-67 oz in 1980. The changes showhardly any correspondence with price movements; the real price of flour fell in

1976, rose steeply until 1978 and then declined. It would appear that there was

a surge of demand in 1977 (partly occasioned by disputes in the bakingindustry) but that apart from that year the demand for flour has shown a slight

downward trend.

59 Consumption of buns, scones and teacakes fell from 1-12 oz per person

per week in 1975 to 0-% oz in 1980, showing a perverse relationship with

prices and no relationship with incomes; but the group is very heterogeneous.

Cakes and pastries also declined (from 3-12 oz to 2-77 oz) and here a

downward trend in demand is apparent. Biscuits other than chocolate biscuits

declined from 4-40 to 4-05 oz, the fall beginning in 1978; it was not a price

effect. Chocolate biscuits were up from 0-95 to 1-12 oz, with little assistance

from prices; this was the only growth point in the cakes and biscuits group.

60 Purchases of breakfast cereals have increased from 3-05 to 3*50 oz per

person per week, the real price having been almost constant since 1976.

Oatmeal and oat products were down from 0-50 to 0-42 oz; their real price fell

from 1978 onwards, but so did sales. Canned milk puddings and otherpuddings both shared steep declines in purchases and in demand. Rice gained

rapidly over the period 1975 - 80, though part of the early rise was due to the

Large loavesSmall loaves

Unsliced

8671

Sliced

8042


potato shortage. However, the growth was in the average size of purchase; the

proportion of households buying rice during the Survey week remainedconstant at 7 per cent.

61 Consumption of convenience cereal foods rose steadily; the increase wa<

from 0-24 to 0-53 oz per person per week for frozen and from 1 -95 to 2-30 02

for other foods. The former rise was achieved in spite of rising real prices; the

underlying demand for frozen convenience cereals almost doubled, and thi;

was attributable to a widening of the market, from 5 to 9 per cent of the

households surveyed. Other cereal foods showed an increase from 0-32 tc

0-52 oz, fully explained by falling real prices.

62 Beverages. Between 1975 and 1977 the real price of tea increased by nearly

two thirds while, following poor crops, that of coffee (instant, and bean and

ground) more than doubled; both then declined steadily. For cocoa the highest

yearly average real price was in 1978. The own-price elasticity is greater for

instant coffee than for tea (Table 5, Appendix B), and the dip in purchases in

1977 was much more pronounced for coffee; but subsequent results confirmthe previous finding that price and income effects do not fully account for the

trends, and that there is still an underlying drift in consumer preference from

tea to instant coffee (Table 6, Appendix B). In consequence, the return to

more normal prices after the peak in 1977 was too slow or too late to enable

purchases of tea to recover fully. Demand for cocoa and drinking chocolatewas assisted in 1977 and 1978 by the high prices of tea and coffee, and has

since fallen back.

63 Miscellaneous foods. Purchases of ice-cream to be served as part of a

meal continued to increase; consumption was 0-85 oz per head per week in

1970, 1-53 oz in 1975, 2-44 oz in 1980, though the proportion of households

recording a purchase was almost unchanged. The growth was partly due to

falling real prices but also owed much to the increased availability of deep-

freezers. Pickles and sauces also continued to rise (1 -53 oz in 1970, 1-71 oz in

1975, 1-81 oz in 1980) as did spreads and dressings (0-26 oz, 0-31 oz,

0-36 oz), though for the former the increase seems due to factors other than

falling real prices. In contrast, table jellies continued to decline (0-44 oz,

0-37 oz, 0-32 oz) as did canned soups (3-48 oz, 2-98 oz, 2-77 oz) and more

especially foods canned or bottled specifically for babies (0-81 oz, 0-42 oz,

0*25 oz). Novel protein foods showed signs of taking off in 1977 but have

since fallen back. The consumption of salt recovered from 0-74 oz per head

per week in 1975 and 1976 to 0-93 oz in 1980.

Averages for social, economic and other groups

REGIONS AND TYPES OF AREA (Tables 13-18, 40)

64 The National Food Survey provides estimates of average food con

sumption, expenditure and nutrition for different geographical areas in

addition to those for Great Britain as a whole; the data are analysed in two

distinct ways. The first of these classifies households according to country or

region, the second according to the degree of urbanization of the areas within

which they are located. The two classifications, usually described as by region

and by type of area, are made independently of each other, and no cross-

classification according to degree of urbanization within each region has been

attempted.


65 Separate results are given for Scotland and for Wales and for each of the

eight standard statistical regions of England, as defined by Table 1 ofAppendix A, except that the small sample from East Anglia is combined with

the sample from the South East region. Since 1976 the analysis by type of area

has distinguished six categories: (i) Greater London; (ii) the metropolitan

districts of England together with the Central Clydeside conurbation,

(iii)-(vi) four groups of areas classified according to electoral density. Furtherdetails are given in the Glossary.

66 The Survey is designed to be representative of Great Britain as a whole,but practical considerations limit the number of localities (Parliamentary con

stituencies) which can be included from each region in any one year. Thelocalities selected in a single year from any one region may therefore not be

fully representative of that region. For this reason, year-to-year comparisonsof the Survey regional results cannot be made without reservation and are notattempted in these Annual Reports, though detailed averages for the year 1980

are presented in Table 18 for those who wish to consider them in conjunctionwith annual averages presented in earlier reports. The results over a period ofyears cover a wider range of localities and show a fair degree of consistency in

broad regional characteristics.

67 Table 13 gives average expenditure on seasonal, convenience and otherfoods, and the value of free supplies for each region and type of area in 1980,

and also presents index numbers which compare levels of food expenditure,

prices and quantum of purchases in each region and type of area with those in

Great Britain as a whole in each year of the period under review. The Table

also shows corresponding indices of the value of consumption and of that

value after removal of the effects of the geographical variations in food prices,

together with a "price of energy" index which gives the relative cost per calorie

for the various regions and type of area.

68 The regional analyses for 1975 - 80 show that household food expenditure

per head was significantly higher in the South-East (including East Anglia),and more particularly in Greater London than in Great Britain as a whole. Inthe analyses for 1976 - 80 according to type of area, averages for householdfood expenditure are positively correlated with degree of urbanization; butoutside Greater London the differences in food expenditure were largely offset

by differences in the value of garden, allotment and other free supplies, which

in 1980 was nearly five times as great in the most sparsely populated areas as in

the conurbations. The average value of food obtained for consumption in

Greater London remained well above that in any other type of area, even after

taking into account the somewhat higher prices paid in London. The lead was

not marked for convenience foods (except frozen foods), but was quitepronounced for seasonal foods, and to a lesser extent, other foods.

69 It was pointed out in the Annual Report for 1975, paragraph 51, that

although food expenditure per head in Scotland was well below that elsewhere,

Scotland had been gaining ground. This trend has continued; since 1976

average food expenditure in Scottish households has been greater than for the

sample as a whole. This was largely because Scottish food prices were 3Vi -5per cent above the average for the whole sample, but in 1980, for the first time

in the review period, the value of food purchases (and also the value of


consumption including free supplies) was greater in Scotland than in GreatBritain as a whole, after removing the effect of the price difference.

70 In the East Midlands, food expenditure had shown a steady relativedecline during 1970-75; it rallied in 1976-78, but has fallen back again, andin 1980 the region had the lowest food expenditure and value of consumptionexcept for Yorkshire and Humberside. This persisted when price effects wereeliminated. The South-West recorded the third lowest expenditure, but had as

usual the greatest contribution from self-supplied garden and allotmentproduce, so that its value of consumption remained near the national average.The Northern region was characterised by high expenditure on conveniencefoods, especially canned foods.

71 The main characteristics of the pattern of food consumption averagedover 1975-80 for each region and over 1976-80 for each type of area arepresented in summary in Tables 14 and 15 in the form of percentage deviationsfrom the average for the whole sample. The averages from which they werecompiled are given in Tables 16 and 17.

72 Regional differences in the household diet, though of less importancethan in past generations, are still very persistent and of great complexity. Themost marked preferences for particular foods or food groups are shownbelow, with comparative figures for 1966-70 and 1970-75, the periodscovered by the two previous quinquennial reports.

Positive percentage deviations from average for Great Britain

1966-70 1970-75 1975-

Beef and veal Scotland 21 28 40

Mutton and lamb Greater London 38 47 43

Pork Greater London 29 25 28

Poultry West Midlands 34 31 26Greater London 34 30 32

Fresh fish Scotland 39 61 63

Processed fish Greater London 51 44 36

Prepared fish Yorkshire/Humberside 70 76 59North 27 44 41

Butter Wales 42 31 22

Cooking fats Yorkshire/Humberside 33 42 35East Midlands 36 31 30

'■Other fats" Greater London 48 39 67

Fresh green vegetables South West 38 23 30

Frozen vegetables Greater London 78 60 49

Fresh fruit Greater London 26 30 25

Other fruit Greater London 13 19 25

Wholewheat and wholemealbread South West 38 33 69

"Other" bread Scotland 133 115 93

Flour North 52 50 44Yorkshire/Humberside 51 42 31

Oatmeal and oat products Scotland 198 169 138

These are all positive preferences, and although some have been weakening (egbutter in Wales, flour in the north-east, "other" bread and oatmeal inScotland) others have become more marked (eg beef and fresh fish in


Scotland) and there is no clear indication that regional preferences in general

are being reduced.

73 Negative departures from the average for Great Britain are somewhat less

marked, though they still include a whole range of foods in Scotland. Themost pronounced are as follows:

Negative percentage deviations from average for Great Britain

1966-70 1970-75 1975-

Mutton and lamb Scotland 55 56 53

Pork Scotland 61 57 51North West 31 29 23

Poultry Scotland 31 31 28

Processed fish West Midlands 45 33 31

Prepared fish Scotland 52 43 49

Frozen fish Scotland 56 54 47

Margarine Greater London 39 33 29

Cooking fats Scotland 42 39 34

"Other" fats Yorkshire/Humberside 3 18 35

Fresh green vegetables Scotland 58 54 50

Frozen vegetables Scotland 66 62 43

V. holewheat and wholemealbread North 54 69 53

Yorkshire/Humberside 52 37 47Scotland 65 69 38

Flour Scotland 38 47 44

Coffee Wales 37 27 23

Thus there is evidence of a very slow levelling up, arising mainly from the

relative gains in Scotland. The contrast between Scotland and the northeastern regions of England in respect of flour and cooking fats presumably

reflects a difference in facilities, associated with a long-standing difference in

the prevalence of home-baking.

INCOME GROUP DIFFERENCES (Tables 19-21, 40)

74 Households taking part in the National Food Survey are classified intoeight income groups which, except for pensioner households (see Glossary),are defined in terms of the gross weekly income of the head of the household(or, where more appropriate, the principal earner) as stated by the housewifeor, if necessary, imputed from occupation or from other information. Five ofthe groups (Al, A2, B, C and D) contain at least one earner, and the aim is todetermine the income ranges which define these groups so that constantproportions of earning households fall within each range; 3 per cent of thehouseholds with an earner are intended to be in group Al, 7 per cent in groupA2, 40 per cent in each of groups B and C and the remaining 10 per cent in

group D. Because of changes in money incomes, the ranges are revised

annually. Revisions have to be made in advance of the fieldwork for any year,

because those housewives who are unable or unwilling to state the exact

income of the head of the household will often say in which of the specified

income ranges it lies.

75 If the income of the head of the household falls into the lowest range

(group D) the income of the principal earner, if any, is used for classification,


as being more relevant to the standard of the household's diet. Until the end of1979, households whose heads were adult male full-time agricultural workerswith incomes in group D were nevertheless placed in group C, in order to keepthe occupational composition of groups C and D as closely as possible thesame over time; but with the decline in the farm labour force it became less andless justifiable to make such an exception. Thus occupation and sex now playno part in the definition of the income groups; but since they are based on theincome of the head or of the chief earner, rather than on the total familyincome, they are still to some extent socio-economic grades.

76 Households without an earner (25 per cent of all households in the 1980

sample) are classified separately. Over half of them are pensioner households,

defined as those containing one or more persons over the national insuranceretirement age, provided that at least three-quarters of the total income of thehousehold is derived from national insurance retirement or similar pensionsand/or supplementary pensions, or allowances paid in supplementation orinstead of such pensions. Because of this restricted definition (adopted in 1972

to match the Family Expenditure Survey) 95 per cent of the members ofpensioner households in the 1980 sample were pensioners (more strictly, were

past National Insurance retirement age), but only 44 per cent of pensionerswere in households classified as pensioner households (compared with 42 percent in 1975); 27 per cent of pensioners were in the non-earning householdgroups El and E2, and 29 per cent were in households containing an earner.

77 Households without an earner (other than pensioner households) are

placed in group El if the gross income of the head is above the group D limit;in group E2 if it falls into the group D range. Group El covers households withsubstantial unearned incomes, but as it accounts for only some 3 per cent ofthe sample it is not further sub-divided.

Gross weekly incomeof head of

household (a)

Numberof house

holds

Percentage of households

Incomein whole

in groups Al to D

Householdscontaining one ormore earners:

samplerealised target

Al £250 or more£180 but less than £250

£110 but less than £180£67 but less than £110Less than £67

216587

2168

2265712

2-77-4

3-69-9

36-438-1

120

37

404010

A2B 27- 4C 28- 6

90D

Total A to D 5948 751 100 100

Householdswithout anearner:

El £67 or moreLess than £67

244 3180E2 635

Other householdsPensionerhouseholds (b) na 1089 13-8

Total all households 7916 100

(a) Or of the principal earner if the income of the head of the household was below £67 (theupper limit for group D). See "Income groups" in Glossary.

(b) See Glossary.


7! The income ranges used in 1980 for the distribution of households in the

effectively responding sample are shown above, and further details of the

ample of households in each group are given in Tables 3 - 5 of Appendix A.Because the income ranges are determined before the income distribution forthe year is known, any unforeseen changes in that distribution during the year

»iH result in a departure of the sample distribution from the target percent

ages. In 1980, as in 1979, there were rather more households in groups A and

Dand fewer in B and C than had been expected when the points of subdivisionwere fixed at the end of the preceding year. As a result, the averages of foodconsumption, expenditure and nutrition for a particular income group are less

comparable with those for earlier years than is the case for other modes ofclassification.

79 Table 19 shows that in households containing at least one earner, the

estimated average food expenditure in 1980 ranged from £6.74 per person per

week in group D to £8.04 in group Al. For pensioner households, and for the

two categories of household with no earner, the average food expenditure was

greater than for earning households at comparable income levels, because the

non-earning groups, in contrast to those with earners, consisted

predominantly of wholly-adult households.

W Income is of course by no means the sole or even the main determiningfactor of the level of household food expenditure; other relevant factorsinclude family size and composition, occupation and leisure activities,

commitments outside the food budget, outside meals, storage facilities, access

to garden produce, education and habits formed in youth. Nevertheless, otherthings remaining equal, the wealthiest are usually the highest spenders and the

least wealthy the lowest, though this does not hold for all foods. Probably the

most widely used single measure of the effect of income is the income elasticity

of total food expenditure, measured in the Survey from the regression of the

logarithm of total household food expenditure on the logarithm of net familyincome within closely defined household types (see Appendix B). Thisparameter should always lie between zero and unity, the range appropriate to a

"necessity", but for individual foods the income elasticity of demand may be

over 1 ("luxury") or negative ("cheap substitute"). It is the general

observation that as living standards rise, total food expenditure rises in real

terms and its share of total expenditure falls.

81 If the income elasticity of demand for food as a whole is (say) 0-2, when

measured cross-sectionally at a particular time, a 1 per cent difference in net

income between groups of households which are otherwise similar is associated

*ith a difference of 0-2 per cent in their average expenditure on food; this

difference arises from quality as well as quantity. The income elasticity of totalhousehold food expenditure thus estimated (see Appendix B) fell in 1975 to0- 16 and again in 1976 to 0- 13. Thereafter it returned to the more normal levelof around 0-2, reaching 0-25 in 1980 (Table 2, Appendix B).

& The reasons for the low values of 1975 and 1976 are complex. Realincomes fell in both years; and in 1975 both the rate of inflation and the realprice of food reached their peaks for the decade. High income families had thegreatest scope for cutting back their food expenditure in response to thesepressures. They were able to take advantage of their better storage facilitiesand ability to buy in bulk, and of their leeway for moving down market and


for cutting wastage (which tends to be larger the higher the income).' Thus in

1975 and 1976 there was a relatively narrow gap between the food expenditures

of families at different ends of the income scale. This depressed the Survey

cross-sectional estimates of the income elasticity of total household food

expenditure.

83 Of the broad categories of food distinguished in Table 19, there was ;

regular gradation from group A down to group D for seasonal foods, frozet

and "other" convenience foods (but not canned foods), all other foods as i

group, and more especially for the value of garden and allotment produce anc

other free supplies. For convenience foods, expenditure was higher in group

A2 than in Al, accentuating a feature observed in 1979.

84 Table 19(ii) shows that much of the difference in average food

expenditure between the various income groups containing earners was due tc

differences in the average prices paid by the different groups. Households iigroup Al spent 11-4 per cent more per head on food than the national

average, those in group D 6*5 per cent less; but the "quantity" index of food

purchases in group Al was only 6-2 per cent above the national average and

that in D 4-6 per cent below it;

the narrowing is explained by the

corresponding departures for food prices, namely +4*8 and -2*0 per cent.

Differences in the value of garden and allotment produce and other supplies

obtained without money payment widened the range in value of consumption

(deflated by the index of food prices) to +7-6 per cent in group A, - 5-0 per

cent in D. Differences in the quantities of food obtained have widened since

the extreme compression of 1975, but differences in the prices paid by

different income groups have narrowed.

85 Details of average consumption of the main foods in 1980 by households

in each income group are given in Table 20, and details of average expenditure

are shown in Table 21. Among the most marked differences were those for

beverages; households in groups Al, A2 and B and in the related group EI

spent more on coffee than on tea, the other groups more on tea than on coffee.

Al households were unique in spending more on pork than on lamb.

Expenditure on wholewheat and wholemeal bread was highest in Al and El,

as was that on fresh fruit and fresh green vegetables; this could be interpreted

as manifesting an interest in the relation between diet and health.

HOUSEHOLD COMPOSITION DIFFERENCES (Tables 22 - 26, 40)

Household composition groups

86 Since 1975, households participating in the National Food Survey have

been classified into eleven categories according to the number of adults and the

number of children under 18 years of age.2 Four of these categories are child

less households containing respectively one, two, three and four or more

adults; these four categories taken together included 57 per cent of the

households and 38 per cent of the persons in the sample in 1980, compared

with 55 and 36 per cent in 1975. The largest category is the two-adult

household; in 1980, 30 per cent of all households were of this type, including

21 per cent of all persons, with an average of 0-97 men and 1-03 women. In

■See footnote 1 to paragraph 13 of Appendix A.2See section (iv) of paragraph 1 1 in Appendix A.


households of more than two adults, men outnumbered women, but of thesingle-person households, 72 per cent were female.

87 Households including children are grouped into:

(a) those where there is one adult1 (2Vi per cent of households and ofpersons in 1980), which may be called one-parent families; the averagenumber of children was 1 •74, and 86 per cent of the adults werewomen,

(b) those with two adults, further subdivided according to whether theyhad

one child (10 per cent of households and of persons)two children (15 per cent of households; 21 per cent of persons)

three children (5 per cent; 9 per cent)four or more children (2 per cent; 4 per cent),

(c) those with three or more adults, subdivided into

those with one or two children (7 per cent of households, 1 1 per cent

of persons),

those with three or more children (1 per cent; 3 per cent) —

of the adults, there was a majority of men in the former group but not

in the latter.

Further details of the samples of households in each of these groups in 1980

are given in Tables 3 and 4 of Appendix A.

88 Table 22 shows average weekly per caput expenditure on food forconsumption in the home in each type of household in 1980. In wholly-adulthouseholds the averages ranged from £8.62 in one-person and £8.69 in two-person households to £7.42 in those with four or more adults. In two-adultfamilies with children, food expenditure per head ranged from £7.53 where

there was one child to £5.36 where there were four or more. Differences in

family size have a greater effect on the household diet than differences in the

income of the household or of its head, occupation, location or any othermethod of classification examined by the National Food Survey. In addition tothe economies of scale in providing for larger households, such families

usually have a larger proportion of children, whose needs are on average less

than those of adults.

89 This pattern of relationships between average food expenditure per head

and household composition was also found to hold for expenditure onseasonal foods and on the group of all other foods, but for convenience foodsthere were certain exceptions. For each of the three categories of convenience

foods (canned, frozen and other) two-adult families with one child spent more

per head than two-adult childless households. Single-person households also

spent more per head on all types of convenience food than did two-adulthouseholds. These differences, though not large, are persistent, and reflect

differences in the propensity of the people concerned to buy time-saving

products.

'From the fourth quarter of 1977 until the third quarter of 1978, single-adult households wereunderrepresented in the Survey because of an erroneous departure from the normal procedure forselecting the Survey sample.


90 Index numbers in Table 22 (ii) give comparisons for food prices and

overall food quantities. These indices are in conformity with the broad

generalisations noted above, in that they vary inversely with household size,

the inverse relationship being less marked for wholly-adult households ofdifferent sizes than for families with different numbers of children. For single-

person households all the index numbers except that for prices were lower than

for childless two-adult households; this feature has emerged during the six-

year period under review.

91 Differences in food prices paid (measured by a Fisher-type index) were of

relatively less importance for households of different composition than for

different income groups, so that differences in food expenditure between types

of household arose largely from differences in the overall value of purchases.The greater dependence of the larger families on the cheaper sources of energy

leads to a steep gradient in the expenditure per calorie, which in 1980 ranged

from 7 per cent above the national average in the larger wholly-adulthouseholds to 22 per cent below it in families with four or more children. The

differences in dietary pattern are illustrated in Tables 23 and 24, which show

averages of per caput consumption and expenditure for each of the main food

groups.

92 Single adults living alone obtained less carcase meat, bacon, poultry,fresh and processed vegetables, flour and cooking fats than were obtained per

head in childless two-adult households, but more tea, coffee and branded

drinks, milk, sugar and preserves, bread, cakes and biscuits, butter and

processed cheese. There can be no division of labour in single-person

households, so that less time is available for cooking. Adults living alone have

more meals out than two-adult families; they entertain more visitors per head

than any other group but not to main meals.

93 In families with two adult members, per caput consumption of most

foods fell with increasing family size. The decrease was slight for milk, but was

steeper for meat, cheese, fresh green vegetables, tea and coffee.

94 For fresh fish, the presence of even one child appears strongly to inhibit

purchases, probably because fish is not generally acceptable to or manageable

by young children except in prepared form. The results for one-parent families

support this finding.

95 Per caput consumption of potatoes and of sugar exhibited a minimum for

the second child with a rise for the third child and especially for subsequent

children. For root vegetables and processed vegetables, the minimum occurred

at the third child.

96 In two-adult families, the minimum consumption of bread, and of cereal

products in aggregate, occurred when there were two children, the upward

turn in larger families being in white bread (standard loaves), in breakfast

cereals and oatmeal, and (in the largest families) also in flour. Purchases per

head of brown, wholemeal and other bread were much greater, and those of

white standard loaves relatively less, in wholly-adult households than in

families with children. For biscuits, the gradient with family size had almost

disappeared in 1980.


97 Of the beverage group, cocoa (with drinking chocolate) was the only item

where families with children drank as much per head as wholly-adulthouseholds. Adult households with up to three members differed from two-adult families with children in spending more on tea than on coffee.

98 All types of household recorded decreases in average consumption ofliquid milk between 1975 and 1980. Most groups increased their purchases ofcheese after 1978. Most types of household tended to buy more carcase meat;

pork was on a strongly rising trend during the period under review, and by

1980 consumption of pork exceeded that of lamb in the groups with six ormore persons per household. Consumption of eggs decreased in all groups, the

decline accelerating towards the end of the period.

99 Purchases of margarine exceeded those of butter in the largest families

and in one-parent households from 1977 onwards; this extended to families

with three children in 1979 and to two-children families in 1980. There was a

general decline in sugar consumption between 1976 and 1980, except in house

holds of two adults.

100 For potatoes, the main feature of the period was the shortage during the

drought year 1976, extending into 1977; this particularly affected large

families. All groups except single-person households increased their

consumption of fresh fruit.

101 All types of household reduced their purchases of standard white loaves

(especially sliced loaves), but increased those of brown, wholemeal and otherbread; and all bought more rice.

Household composition groups within income groups

102 In order to examine the effect which the size and composition of the

household has upon food consumption and expenditure patterns at differentincome levels, and vice versa, the Survey data have been analysed according to

family composition within each broad income group. Pensioner householdswere excluded from this analysis because they very rarely contain children, and

those in the non-earning group El were also excluded because they were

distributed over a wide income range and did not occur with sufficientfrequency in the samples from those types of household which includechildren. The samples of households in income groups Al and A2 were alsotoo small for separate analysis according to family composition and were

therefore combined, as were those for groups D and E2. Similarly, all wholly-adult households were placed in a single category, as were all households withchildren if they also included three or more adults. The two-way analysis was

thus confined to 28 sub-groups of households as shown in Table 25. Thesample contained only two one-parent families in the highest income groupand, on grounds of confidentiality, details of their expenditure cannot be

divulged; some of the other sub-groups contain relatively few households and

so the averages in Table 25 should be treated with caution. Details of the

composition of the sample are given in Table 5 of Appendix A.

103 Estimates of average weekly food expenditure per head and per

household in 1980 in each of the 27 sub-groups are given in Table 25. Averageweekly food expenditure per head ranged from £4.93 in families in the lowest


income group (D & E2) with two adults and four or more children to £9.95 foi

wholly-adult households in income group A. Within each of the six househoktypes for which the comparison is possible, there was a marked differencebetween group A and group B, but much smaller differences between B, C anc

D & E2. If group A is excluded, the average food expenditure per head showec

much greater variation between family types within each income group thar

between income groups within each family type.

104 Average weekly food expenditure per household ranged from £14.02 ir

childless households in the lowest income group (containing an average o:

1-71 persons per household) to £36.72 in the largest families in the highesi

income group (containing an average of 6-00 persons).

105 Table 26 gives estimates of average per caput consumption of each of the

main foods, and shows that in general the range of differences between th<

smallest households and the largest persists within each income group. Thtsmall sample representing the largest and poorest households is of special

interest in exhibiting a diet which is distinctive in pattern, with the highest

averages for potatoes, fresh vegetables other than greens, sugar and flour (butnot bread) so that it is nutritionally adequate even though the group has much

the lowest averages for cheese, beef, lamb, fish, preserves, frozen vegetables,

"other" fruit, brown and wholemeal bread, cakes, breakfast cereals and

beverages.

106 Indices showing the relative differences in the "price of energy" between

the 27 sub-groups are shown in section (vi) of Table 49. Average cost per

calorie decreases both with increasing family size and with lower income; the

range in 1980 was from 28 per cent above the national average in childlesshouseholds in group A to 32 per cent below it in the largest families in groupsD & E2. Differences associated with family expenditure were smallest in groupC.

AGE-OF-HOUSEWIFE DIFFERENCES (Tables 27 - 29, 40)

107 Households taking part in the Survey are classified according to the age

of the housewife, and the results for seven age groups in 1980 are summarisedin Tables 27 - 29. Similar tables have been published in the Annual Reports for

1978 and 1979, and the time series can be carried back to 1975. As with any

classification according to a single characteristic, the averages are purely

descriptive and do not directly give a measure of the effect of the housewife'sage on the household's consumption patterns; for this purpose, it would be

necessary to standardise the data in each group to allow for differences

between the age groups in income, family composition and other factors. Such

differences are, however, an integral part of the life-cycle of the household.

108 In 1980, as in preceding years, food expenditure per head rose steadily

across the age ranges 25-34 years to 55-64 years. The latter is the decade

when the family responsibilities are coming to an end, when income is

relatively high and nutritional needs are only just beginning to fall away with

age. The differences between age groups were much smaller for convenience

foods than for seasonal and other foods, because of the preference for

convenience foods where the housewife was under 25. For garden and

allotment produce, the value of consumption rose with age until 65 - 74.


109 The main interest of Tables 28 and 29 lies in the differing patterns

exhibited by different foods; those for many foods were similar to that fortotal food expenditure per head, but for some, including carcase meat, fresh

fish and oatmeal, increase with the age of the housewife was steeper than forfood as a whole, while for a few, including dried milk, cooking fats, "other"processed vegetables and canned soups, the gradient was reversed in the lowerage groups, purchases being greater when the housewife was under 25.

110 Within the carcase meat group, beef was preferred by all age groups in

all years from 1975 to 1980 inclusive, but there was a particularly steep age

gradient for lamb. During the period under review, consumption of pork was

gaining on that of lamb. Where the housewife was under 25, consumption ofpork already exceeded that of lamb in 1975; pork first overtook lamb for the

25-34 age group in 1978, and for the 35-44 group in 1979. For the 45-54group, lamb consumption was greater in five of the six years, and when the

housewife was over 55 lamb was well ahead throughout. To some extent this

age profile is probably of a permanent character, but there is also a change ofgeneration involved, and the series is hardly long enough to distinguish the

effect of the housewife's chronological age from that of the era in which she

was born. This distinction between age effect and date-of-birth effect is criticalfor the future prospects for sheepmeat.

HOUSING TENURE DIFFERENCES (Tables 30-32, 40)

111 Since 1978 the Annual Reports have included a classification by housingtenure, and results corresponding to those given for 1980 in Tables 30-32 are

available for earlier years of the period under review. The analysis is purelydescriptive; the differences between tenure groups are well established, but are

for the most part to be explained in terms of other factors, sometimes social

rather than economic.

112 Food expenditure per head was greatest when the home was ownedoutright, and in furnished rented accommodation was well below the nationalaverage. Garden and allotment produce and other free supplies were greatest

when the house was rent-free. Differences in food expenditure patterns,

though not large, were persistent. Thus, households with a mortgage boughtmore convenience (especially frozen) foods than when the house was ownedoutright; this is probably an age effect (very few adults of pensionable age had

a mortgage). Expenditure on canned foods was relatively high where the

accommodation was let furnished (few such properties had a deep freezer). Asusud, the same small group paid the highest prices for its food. Prices were

lowest for council tenants, and above the national average when the house was

owned outright or rented unfurnished. The price of energy exhibited a

generally similar pattern, with wider differences.

113 Owner-occupied mortgage-free households exhibited the expected up

market features, of a rather traditional kind, including a relatively high level

of consumption of brown and wholemeal bread as opposed to standard white

loaves, and above-average purchases of carcase meat, fresh fruit, fresh

vegetables, cream, natural cheese and flour. Council tenants generally

recorded the highest averages for white bread, processed vegetables, othermeat and meat products and (since 1976) cooked fish and chips, but the lowest

for fruit; they drank tea rather than coffee.


FREEZER-OWNING AND OTHER HOUSEHOLDS (Tables 33-35, 40)

114 A question on the possession of a deep-freezer suitable for freezing fresh

products and for its long-term storage has been included in the National Food

Survey since 1970, when under 4 per cent of households had such an appliance.

The proportion rose to 8 per cent in 1972, 23 in 1975, 37 (revised estimate) in

1978, 41 in 1979 and 46 per cent in 1980. Tabulations of the food purchases of

freezer-owning households are available from 1972 onwards; they have

hitherto been treated as special analyses, but can now be regarded as regulai

features of the Annual Reports. Details of the distribution of ownership ol

deep-freezers and of refrigerators are given in Tables 3 and 4 of Appendix A.

115 The rate of growth in ownership of deep-freezers between 1970 and 198C

is reminiscent of that for refrigerators at a comparable stage of expansion

some 15 or 16 years earlier. The Domestic Refrigeration Development

Committee estimated that 8 per cent of households had a refrigerator in 1956;

the proportion had risen to 33 per cent in 1962, when the incidence of

ownership was first measured by the National Food Survey, to 88 per cent in

1975 and 96 per cent in 1980, when the only groups where the percentage was

below 90 were single-person households (88), pensioner households (87) and

households where the housewife was over 75 (84 per cent). Separate analyses

of households without a refrigerator have been discontinued, since the group is

now vanishingly small, but the later stages of the spread of this appliance

suggest that by the early or middle nineties the availability of a deep-freezer

may be taken for granted, as that of a refrigerator is today.

116 It is only during the period of transition from an appliance being a rare

luxury to its becoming a conventional necessity that effects associated with its

possession can be directly studied. The Annual Report for 1962 pointed out

that the pattern of food consumption of households with a refrigerator tended

to resemble that which characterised otherwise similar households without a

refrigerator but with a higher average income. It would be an over

simplification to say that the acquisition of a refrigerator then (or of a deep-

freezer later) shifted the buying pattern up-market; probably families bought it

because of a positive attitude towards food which expressed itself both in that

purchase and in their dietary pattern.

117 Freezer-owning first became prevalent in the early seventies in the farm

house and the country house, but now that a deep-freezer is available to over

half the population of Great Britain (the 46 per cent of households in 1980

included 53 per cent of all persons in the Survey sample) it is appropriate to

review the varying extent of its market penetration. Freezer ownership was still

strongly associated with income (83 per cent in group Al, 31 in D); it was more

frequent in the south of England than in the north (56 per cent in the South-

East and East Anglia, 36-38 in the North West, North and Scotland); more

prevalent in two-adult families with two children (63 per cent) than in those

with more or fewer children, and in households where the housewife was aged

35-44 (65 per cent) than in those where she was younger or older; and much

commoner in owner-occupied or rent-free households than in rented

properties. As in previous years, the average size of freezer-owning householdswas greater than that of others; in 1980 the averages were 3-22 and 2-50

persons respectively.


118 Although the number of freezer-owners doubled between 1975 and 1980,

most of the characteristics noted at the beginning of the period continued tohold. Freezer-owning households spent more than other households in frozenconvenience foods, but less on canned and other convenience foods. They hadon average about twice as much garden, allotment and other self-supplied free

produce. When these free supplies are taken into account, the per caput value

of food obtained for consumption was significantly greater in freezer-owninghouseholds than in others: £7.53 against £7.18 per person per week in 1980

(Table 32). In 1975, as in earlier years, the difference had been the other way:

£3.81 against £3.89.

119 Differences in dietary pattern between the two categories of householdare illustrated in Tables 34 and 35, which respectively show average

consumption and expenditure on each of the main food groups in 1980. Some

of the differences appear to be directly associated with the possession or non-possession of a freezer, but others are sufficiently explained by differences in

income or family composition. Among the former was the much greater

consumption of all the frozen convenience foods by freezer-owninghouseholds; such households also bought more fresh vegetables (other than

potatoes) and fresh fruit, but less processed vegetables. Per caput

consumption in freezer-owning households substantially exceeded that in

other households for cheese, carcase meat, poultry, cooking oils (as against

cooking fats), wholemeal bread, coffee and cream. Commodities for whichconsumption in freezer-owning households was considerably less than in otherhouseholds included meat products, fresh and prepared fish (as against frozenand processed fish), sugar, preserves, potatoes, bread (other than wholemeal),

most cereal products and tea.

120 The most direct effect of ownership of a deep-freezer is that it

encourages bulk-buying of foods to store in it. Such bulk-buying occurs not

only in the inital stocking of newly-acquired freezers but also in their normalusage. It results in less frequent buying and greater week-to-week variation in

purchases. As households participating in the National Food Survey each take

part for only one week, this week-to-week variation is carried through and

forms a hidden component of the apparent variation between households.Thus the rapid increase in ownership of deep-freezers has been accompanied

by an increase in the standard errors of the averages of expenditure and

consumption (defined as purchases plus free supplies) for a number of foods,most markedly for carcase meat. The estimates of consumption throughoutthis Report (except in the last two columns of Table 34) have all been based

on acquisitions of food measured at the time it was acquired (for purchases) orat the time it was used (for garden and allotment produce). However, forfreezer-owning households, estimates of consumption have also been made

which, for food expressly purchased to put into the freezer, measures it in the

quantity removed from the freezer, and at the time of removal. These

estimates are much less affected by sampling and other variation, and in the

short run give a more accurate representation of actual consumption.Estimates thus derived are shown in the penultimate column of Table 34 and in

the final column these are combined with the conventional estimates forhouseholds without a freezer to give alternative national averages. Thealternative estimates are not obtained by actually measuring the change in

freezer stocks. For example, a bulk purchase of meat sometimes includes fat,

bone and other trimmings which are removed at the purchaser's request before


delivery; these will be included in the weight used for pricing purposes, but

excluded from the weight removed from the freezer. This explains part of the

differences between the conventional and alternative estimates for carcase

meat.

Special analyses

MEALS EATEN OUTSIDE THE HOME (Tables 36-39)

121 Table 36 analyses the Survey records of meals eaten away from home by

members of private households and not provided from the household foodsupply. The average number of such meals rose from 3-01 per person per week

in 1975 to 3-20 in 1979 and 3-23 in 1980, but the average number taken at

midday showed no such rise, the corresponding averages being 1-76, 1-81 and

1-77. It had already been noticed in 1975 that midday meals showed a proportionately smaller increase than other outside meals. During the period underreview, meals taken outside the home were most frequent in the higher incomegroups, in single-parent families, in Greater London, in households where the

housewife was under 25, and where the accommodation was rented furnished.Outside meals were fewest in pensioner households, especially pensionercouples. Comparisons over time for the various sub-groups should be madewith circumspection, in view of sampling variation, particularly in the

geographical analyses.

122 Table 37 also shows the average "net balance" for persons in the Surveysample and for visitors. The net balance for a group of persons measures theproportion of their meals which were provided from the household foodsupply, each type of meal being given a weighting in proportion to its importance. A person eating all his meals at home has a net balance of 1 -00; if he eats

away from home, deductions are made according to the scale in paragraph 15

of Appendix A. If meals are served to visitors, a net balance is built upaccording to the same scale. The average net balance of 0-88 found for allpersons in the sample is very stable; 88 per cent of the week's meals, thusweighted, were provided from the household food supply, 12 per cent beingobtained outside the home. Similarly, the average net balance of 0-04 forvisitors, which was also remarkably stable over the period, means that mealsserved to visitors were equivalent to 4 per cent of a whole week's meals formembers of the household. In 1980, the figure ranged from 2 per cent in largefamilies to 8 per cent in single-person households. The total net balance for thewhole sample (indicating the proportion of meals eaten in one's home orsomeone else's) has been between 0*92 and 0*93 since 1975 compared with0*96 in the late fifties. The only group for which a total net balance of I -00was recorded was the pensioner couples.

123 Because of the general interest in the provision of meals to children atschool, the Survey records have been analysed to show the number and kind ofmidday meals eaten outside the home by children of 5 - 14 years of age. Thesemeals are of three kinds: school dinners in day schools, packed lunches andother midday meals eaten outside the home. (If the child was away from homeon holiday or at boarding school, he would not in general qualify as a member


of the household, and his meals would not be recorded.) Table 38 shows that

the number of school dinners per child per week throughout the year

(including holiday periods spent at home) reached a peak of 2-81 in 1976 and

then fell to 2-63 in 1979 and more sharply to 2-19 in 1980, owing to the

decreased availability and increased cost of school meals. The fall was made

good by packed meals (0-41 per child per week in 1976, 0-68 in 1979, 1*15 in

1980); there was also a small rise in meals taken in other establishments. Thereis no indication that more children went home to lunch; the average number ofmidday meals provided at home fell from 3-70 in 1976 to 3 -52 in 1980.

124 The fall in the number of school meals in 1980 was relatively small in

Greater London; for the highest income group and for single-parent

households there was an actual rise. In general, however, Table 39 shows that

the pattern of group differences in uptake of school meals was maintained in

1980, though at a lower level. Children were most likely to go home to lunch in

Scotland, or when the housewife was under 25: least likely in high-incomefamilies, or in Greater London.

HOUSEHOLD PURCHASES OF SOFT DRINKS (Table 40)

125 Since 1975 the National Food Survey has attempted to obtaininformation about soft drinks purchased for consumption in the home as partof the household supply. The average quantities recorded, the average

expenditure thereon and the average prices paid are presented in Table 40 in

respect of concentrated, unconcentrated and low-calorie soft drinks. Totalquantities expressed in unconcentrated form (assuming 1 fl oz of concentrate =5 fl oz unconcentrated) are also shown, together with the contributionmade by these soft drinks to the energy value of the household food supply.Thes<- data are excluded from all other tables and estimates presented in this

Report.

126 Expenditure on soft drinks recorded as forming part of the householdfood supply averaged 4*3p per person per week (corrected estimate) in 1975,

providing 17-9 fl oz equivalent of unconcentrated beverage, which contributed 17 kilocalories per person per day to energy intake. In 1980 the

corresponding averages had risen to 9-5p, 21 -8 fl oz and 21 kcal.

127 Per caput purchases were much greater in households with children,including single-parent families, than in wholly-adult households, and therewas a well-established peak in two-child families. Much the lowest figures werein pensioner households. In the age-of-housewife tabulation, the maximum

seems to have been shifting from the 25-34 into the 35-44 age group. Ingeneral, purchases of soft drinks were greater in the south of England than the

north.

Nutritional Value

INTRODUCTION

128 The nutritional value of the food acquisitions described in the previous


sections of this Report are shown in Tables 41 -52. Nutrient intakes' continueto be obtained by multiplying the quantities of each food or food group by theappropriate conversion factors as described in Appendix A, paragraphs 12 and13, but three significant changes have been made in the methodology between1975 and 1980. The first concerns the B-vitamin nicotinic acid which, until1978, included the pre-formed vitamin which is naturally present in flour andtherefore in bread and other cereal products, even though it has been knownfor many years that it is almost completely unavailable for use by man. Thiswas done to preserve continuity with earlier years of the Survey. From 1978,however, the results have excluded this pre-formed vitamin from bread andfrom 1979 have excluded it from all other cereal products too. The nicotinicacid which is required by law to be added to flour is still included, however,

because it is physiologically available to man, as is all the nicotinic acid inother foods. The change has resulted in an apparent fall of 2-6 mg per personper day in the total nicotinic acid content of the diet but has not affected thevalues for nicotinic acid equivalents or the physiological adequacy of the dietbecause these have always been defined as the available nicotinic acid plus onesixtieth of the amino-acid tryptophan in the diet.

129 The second major change has been to the apparent vitamin A content ofthe diet, and is one of the consequences of the introduction of new tables ofrecommended nutrient intakes in this country.2 The vitamin A content of thediet is derived from both retinol and /?-carotene and is expressed as retinolequivalents. These are now defined in agreement with international practice as

the weight of retinol plus one-sixth of the weight of /?-carotene, but between1969 and 1978 one half of the ^-carotene from dairy products and margarinewas added; the consequence has been that since 1979 the retinol equivalent ofthe diet appears to have decreased by 6 per cent.

130 The third major change has been in the sections of the Survey where theresults are compared with officially recommended intakes of nutrients, in themanner described in paragraph 14, Appendix A. The introduction of the newrecommendations of the Department of Health and Social Security3 in 1979 toreplace those used since 19694 resulted in a number of changes to the apparentnutritional adequacy of the diet. The magnitude of this break can be seen in

'The nutrients evaluated in this Report are those listed in the Glossary, and have remainedunchanged during the 40 years of the Survey apart from the inclusion since 1972 of saturated,monounsaturated and polyunsaturated fatty acids. A number of investigations of otherconstituents of the Survey diets have, however, been published separately, and include:

(i) amino acids, Journal of Human Nutrition, 31, 165 (1977);

(ii) cholesterol, Proceedings of the Nutrition Society, 37, 73A (1978);

(iii) magnesium, copper, zinc, vitamin H$6, vitamin B12 and folic acid, British Journal ofNutrition, 41, 487 (1979);

(iv) haem and non-haem iron, Journal of Human Nutrition, 34, 181 (1980);

(v) sodium. Proceedings of the Nutrition Society, 39, 30A (1980);

(vi) potassium. Proceedings of the Nutrition Society, 39, 31A (1980);

(vii) biotin, pantothenic acid and vitamin E, Human Nutrition, in press.

department of Health and Society Security. Recommended Daily Amounts of Food Energyand Nutrients for Groups of People in the United Kingdom. Reports on Health and SocialSubjects No 15, HMSO, 1979.

3See Footnote 2.

department of Health and Social Security. Recommended intakes of Nutrients for the UnitedKingdom. Reports on Public Health and Medical Subjects No 120, HMSO, 1969.

National Food Survey Results, J980 37

the values for 1978 in Table 40 (ii) and has been discussed in more detailelsewhere.1

NATIONAL AVERAGES

131 The nutritional value of the average household diet in each of the years

from 1975 to 1980 is shown in five different ways in Table 41, and is also

shown for each quarter of 1980 in Table 42. The amounts of each nutrientprovided by various groups of foods in the diet are shown in Table 43. Thechanges in food consumption between 1979 and 1980, discussed earlier in the

Report, resulted in a slight decline in the energy value of the average householddiet from 2250 kcal to 2230 kcal per person per day, mainly because of the

decline in carbohydrate (both sugars and starch). Nevertheless it still met thenew recommendations of the Department of Health and Social Security almost

exactly. The intake was, as in previous years, lowest in the second quarter ofthe year. In contrast, there was a marked increase in the amount of vitamin C,which reached the highest level for 30 years, and in vitamin D which increased

both because of the increased consumption of margarine and because of thecontribution (nearly 7 per cent of the total), now being made by fortifiedbreakfast cereals.

132 Between 1975 and 1980 the energy content of the household diet

decreased only slightly from 2290 kcal to 2230 kcal per person per day. In1970 it was 2560 kcal per person per day. These Survey estimates do not,however, include purchases of alcoholic drinks, sweets, soft drinks or meals orsnacks bought outside the home, all of which increased during this period. Theenergy content of the first two types of food can be estimated from nationalsupply figures and that of soft drinks is given separately in Table 40; these

values are now brought together below:

Energy value(kcal/ person/day)

1970 1975 1976 1977 1978 1979 1980

Household food 2597 2287 2276 2261 2261 2254 2231

Alcoholic drinks 129* 160*. 166* 164 176 181 174

Sugar and chocolateconfectionery 125 133 139 138 144 141 133

Soft drinks na 17 21 18 19 19 21

Total (2850) 2600 2600 2580 2600 2600 2560

(to nearest 10 kcal)

'Excluding cider and perry

There has also been an increase in the number of meals eaten outside the home

during this period, as discussed in paragraph 121.

133 The proportions of energy derived from the major types of foodschanged between 1975 and 1980 as described in paragraph 17. The proportionsderived from protein, fat and carbohydrate changed too: that fromcarbohydrates (ie sugars and starches) declined from 45-2 per cent in 1975 to

44-4 per cent in 1980 while the proportion from protein rose from 12-6 to 13-0

per cent and that from fat rose from 42-2 to 42-6 per cent during this period.

'D H Buss, Journal of Human Nutrition, 33, 325-328 (1979).

SELE

CTED

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.


The increase in the protein content of the average household diet was almostentirely because of the increase in animal protein, where the amounts derivedfrom meat and meat products more than offset the decreases in the proteinfrom milk. The ratio of the polyunsaturated to saturated fatty acids in the

dietary fat continued to increase, from 0-196 in 1975 to 0-242 in 1980, largely

due to the increasing consumption of soft margarine and cooking oils.

134 The most marked trend in the mineral and vitamin content of the diet

during the period under review was the decline in the amount of calcium fromliquid milk. In contrast, there was an increase in the riboflavin content of the

diet. This nutrient, which is also traditionally associated with milk, rose

despite the decline in that commodity for three reasons: firstly the amount ofthe vitamin in milk itself has increased; secondly the amount derived frommeat increased; and thirdly fortified breakfast cereals have become an

increasingly important source of this and several other nutrients. There werealso marked rises in the amounts of vitamin C and vitamin D in the diet since

1975; the former largely because consumption of fruit and vegetables had been

depressed in 1975 and 1976 by shortages in supplies caused by adverse growingconditions, and the latter because of the increased consumption of (fortified)margarine.

GEOGRAPHICAL DIFFERENCES

135 The differences in nutritional value between the diets in the various

regions of Britain in 1980 are shown in Table 46. Such differences have notbeen discussed in detail since 1975 because, for some regions, a single year's

sample may not be fully representative of the area (see paragraph 66). They are

nevertheless broadly consistent from year to year, and results, averaged over

the period under review, are shown in Tables 44 and 45. In 1980, the West

Midlands and the North of England had the highest intakes of energy and

most nutrients, perhaps because more men pursued physically active

occupations, while energy intakes in London were among the lowest. The table

opposite gives an indication for the longer term (since 1970) of the

geographical variations in intakes of certain nutrients. These regional

differences are much smaller than those in food consumption (Table 14) and

were also broadly consistent over this period. The major geographical

difference in nutrient intake continued to be for vitamin C; in London, intakes

were about 15 per cent greater than the national average, and in Scotlandabout 10 per cent less, essentially a reflection of their different levels ofconsumption of fresh fruit and vegetables.

DIFFERENCES ACCORDING TO INCOME GROUP AND HOUSEHOLDCOMPOSITION

136 The nutrient intakes in 1980 in households classified according to incomeand to the number of adults and children in the family are shown in Tables 47

and 48, and the nutrient intakes in households classified according to bothcriteria simultaneously are shown in Table 49. The classifications used aredescribed in detail in paragraphs 74 to 78 and 86 to 87.

137 Income group differences. In 1980, pensioner households, and thosewithout an earner, continued to record the highest per caput intakes of energy


and of all other nutrients except animal protein and vitamin C. This can partly

be explained by the relatively few children, and the greater number of meals

eaten at home, in such families. Nevertheless, even in relation to the

recommended intakes, which make allowance for such factors, their intakes of

most nutrients were still higher than in most other types of households. This

pattern has been observed throughout the period under review.

138 Nutrient intakes also varied with the level of earned income. In general,

households with higher incomes in 1980 had higher intakes of animal protein,calcium, riboflavin and particularly vitamin C; while households with lower

incomes had higher intakes of energy, vegetable protein, carbohydrate,vitamin A and vitamin D. Again these trends have been observed throughoutthe period under review. They reflect, but are not as great as, the generaldifferences in dietary pattern which continued to be found in households ofdifferent income.

139 Household composition differences. As in previous years, there were

substantial differences in nutrient intakes in families of different compositionwhich were largely related to the number of children present. Childrengenerally eat less food than do adults, and this is allowed for when the intakes

are compared with the official recommended intakes (Table 48, part ii).Nevertheless the absolute energy intakes in households containing 2 adults and

either no children or 3 children were 2570 kcal and 1950 kcal per person per

day respectively (a difference of 32 per cent) but they provided 110 per cent

and 89 per cent of the respective recommended energy intakes for these

households, which is still a difference of 24 per cent. Similar differences were

found for most minerals and vitamins too, and these have again been observed

throughout the period under review,.

140 Since there is some relationship between age, number of children and

income in many families, the above differences can be more fully explained

when the effects of household composition are completely separated from

those of income as in Table 49; but the estimates in this table should be treated

with caution in view of the comparatively small numbers of households in

some groups (see Table 5, Appendix A). The far greater importance of family

composition than of income for nutrient intakes can then be seen. Thus, the

energy intakes in households without children (excluding pensioner

households) varied only between 2420 kcal and 2530 kcal per person per day,

regardless of income, while in families with 3 children energy intakes varied

only between 1820 kcal and 2010 kcal per person per day. In relation to

recommended energy intakes these values become 102 - 1 10 per cent and

88-95 per cent of the recommendations respectively. One extreme average

intake occurred in the few households in income group A with no children,

where more than 70 per cent of the protein was derived from animal products

for the first time in the Survey.

141 In 1980 the Survey included 205 households with children and a single

adult (2-6 per cent of the households in the Survey, compared with 138 such

households or 1 -9 per cent of the sample in 1975). On average they contained

slightly fewer than two children, and comparison of the nutritional value of

their diet with that of the corresponding families with two adults and two

children shows similar intakes of protein and fat but slightly higher

carbohydrate and energy values. "Single-parent families" also had higher


intakes of most vitamins and minerals, this difference occurring primarily at

the lower income levels.

142 Comparisons with earlier years are difficult, partly because somewhatdifferent proportions of households fall into each income group each year,

and also because of the changes in the nutritional methodology between 1975

and 1980 outlined in paragraphs 128 to 130. Thus the recommended energy

intake was reduced by approximately 6 per cent in 1979, and in 1980 householdfood alone more than met the energy recommendations in 9 of the 26 groups

of households in Table 49, whereas in 1978 this occurred in only 5 groups (any

real shortfall would usually be made up by the energy provided by items such

as sweets and alcoholic drinks which are not recorded in this Survey —see

paragraph 1 in Appendix A). For all other nutrients except iron, however,

household food provided more than the recommended amount in every

category of household shown.

DIFFERENCES ACCORDING TO AGE OF HOUSEWIFE, HOUSINGTENURE AND FREEZER-OWNERSHIP

143 Nutrient intakes in households classified according to the above criteriaare shown for 1980 in Tables 50, 51 and 52 respectively. There will, however,

be considerable variations in income and family composition within these

groups, and any apparent differences between the nutritional value of theirdiets may well be mainly due to these factors. Thus the high energy intakes in

this and previous years in households where the housewife was more than 44

years old, or where the home was owned outright, was most likely to be a

reflection of the higher income of such families and of the absence of children.

COST OF NUTRIENTS

144 The amounts of nutrients obtained in 1980 for each penny spent onvarious foods are shown in Table 53, and the relative values of each food in

relation to the diet as a whole are given in Table 54. Continued inflation has

reduced the amounts of nutrients obtainable for one penny in recent years, butthere have also been some changes in the relative values of many of the foodsshown. In particular, since 1975 when the series was initiated, the nutritionalvalue for money provided by dairy products (milk, cheese, butter and ice

cream) and by bread (especially white bread) decreased substantially. Incontrast, there were increases in the relative nutritional values for money ofpork, sausages, liver, eggs, margarine, sugar (carbohydrate alone), all the

vegetables shown and breakfast cereals. However, milk, cheese, butter and

bread were subsidised in 1975, and vegetables were relatively expensive at that

time because of a shortfall in supplies; since 1977, the relative values formoney of the foods in Tables 53 and 54 have changed much less.

Ill Tables

Tables 45

TABLE 1

Changes in incomes, prices andconsumers' expenditure, 1975- 1980

Index of personal disposable income per

1975 1976 1977 1978 1979 1980

head (a) (6):In money terms .... 100 114 9 130 5 154-2 185 3 217-6In real terms (c) .... 100 99 3 98 0 106-3 113 4 114-8

General Index of Retail Prices (a):All items ..... 100 116 5 135 0 146-2 165 8 195-6Food 100 120 0 142 8 152-9 171 3 1920

Indices of consumers' expenditure per head

id):Household food expenditure (£■)

At current prices .... 100 116 6 134 1 149-8 170 2 192-6At 1975 prices .... 100 100 8 99 6 102-4 104 3 104-9

Catering expenditure on food (f)At current prices .... 100 118 8 134 7 147-7 174 8 201-1At 1975 prices . . . . 100 100 3 99 2 102-4 108 6 1110

Total food expenditure (g)At current prices .... 100 116 9 134 2 149-6 170 8 193-7At 1975 prices .... 100 100 8 99 5 102-4 104 9 105-7

Total consumers' expenditureAt current prices .... 100 115 8 132 9 1530 180 3 209 0At 1975 prices .... 100 100 1 99 8 105-5 110 3 110-3

Total food expenditure as percentage oftotal consumers' expenditure on goods and

services (a):At current prices .... 21-4 21 6 21 6 20-9 20-2 19-8At 1975 prices .... 21 -4 21 5 21 3 20-7 20-3 20-5

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

(r>) Includes all sources of personal income and takes into account deductions for income tax,

national insurance contributions and net transfers abroad.

(r) 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 adeflator the indices would have been 100, 98-6, 96-7, 105-4, 111-8 and 111-2 respectively.

id) Derived from data in National Income and Expenditure 1981 Edition. The expenditureincurred by public authorities in providing welfare and school milk and welfare foods has beenexcluded throughout; such expenditure amounted to £25 million in 1975, £33 million in 1976,£39 million in 1977, £43 million in 1978, £48 million in 1979, and £52 million in 1980.

(e) 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 the ingredientcost of food consumed in catering establishments.

(f) Expenditure on food (generally at wholesale prices) by commercial and non-commercialcatering establishments including institutions and public authorities (excluding expenditureincurred on welfare items — see footnote (rf) above).

0?) Household food expenditure plus total catering expenditure on food as defined in If) above.

Average consumption, expenditure

and prices relating to all households in

the National Food Survey sample

House

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87

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76

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Tables 51

TABLE 4

A verage expenditure on groups of foods as percentages ofexpenditure on ail foods, 1955, 1960, 1965, 1970, 1975 and 1980

1955 1960 1965 1970 1975 1980

Liquid milk .... 9-2 9-4 9-4 9-3 8-1 9-4Other milk and cream 0-8 10 1-1 1-3 1-4 1-8

Milk and cream 100 10-4 10-6 10-6 9-4 11-1

Cheese .... 1-9 2-2 2-2 2-2 2-8 3-3

Beefand veal 7-8 7-6 7-8 7-8 8-6 8-5Mutton and lamb 4-8 4-7 4-3 3-8 3-5 3-6Pork 1-8 1-8 2-2 2-4 2-5 3-3

Carcase meat 14-5 14- 1 14-3 140 14-6 15-3

Bacon and ham, uncooked 4-6 4-4 4-3 4-3 41 3-7Poultry, uncooked . 0-4 1-3 2-1 2-5 30 3-5Other meat and meat products 7-9 8-5 8-7 9-8 9-5 9-5

All meat . . . . 27-4 28-3 29-3 30-9 31 -3 31 -9

Fish, fresh and processed . 2-4 2-5 2-6 1-9 2-0 2-2Fish, convenience . 1-3 1-9 1-9 2-3 2-1 2-3

Fish 3-7 4-4 4-5 4-2 4-2 4-5

Eggs ... 5-6 5-2 4-3 3-9 3-3 2-7

Butter..... 4-2 40 4-1 31 2-6 2-5Margarine .... 20 1-4 1-1 1-0 1-0 1-2

Other fats .... 1-2 0-9 0-9 0-9 11 0-9Fats. .... 7-4 6-4 61 50 4-8 4-6

Sugar .... 2-9 2-6 2-4 1-9 2-5 1-6

Preserves .... 1-3 1-0 10 0-8 0-9 0-7

Potatoes (raw) 3-3 30 2-9 3-2 3-6 2-1

Fresh green vegetables 1-8 1-8 1-7 1-8 1-7 1-4

Other fresh vegetables 31 30 31 30 31 3-1Other vegetables 2-4 2-7 31 3-9 4-6 4-5

Vegetables.... 10-6 10-5 10-8 11-9 13-0 11-1

Fresh fruit .... 3-7 3-7 3-9 3-7 3-8 3-9Other fruit .... 2-4 2-3 2-3 21 2-2 2-2

Fruit .... 61 6-0 6-2 5-8 60 61

Bread 5-7 6-2 6-2 6-6 60 6-1

Cereals other than bread 9-2 91 90 8-6 9-2 91Cereals .... 14-9 15-3 15-2 15-2 15-2 15-2

Beverages .... 5-9 5-1 4-4 4-2 31 3-8

Miscellaneous foods 2-2 2-6 3-0 3-4 3-5 3-4

ALL FOODS 100 100 100 100 100 100

TOTAL EXPENDITURE. £1.28 £1.48 £1.72 a. ii £3.77 £7.21


TABLE 5

Indices of expenditure on main food groups andtotal value of consumption (a), 1975 - 1980

(1975 = 100)

Food codes(1980)

Indices of expenditure

I Main food groupings

1976 1977 1978 1979 I98C

Liquid milk . 4 134-3 160-2 179-8 200 0 223-

Other milk and cream 9-17 115-7 130-0 157-5 198- 1 241-

Milk and cream . 4- 17 131-5 155-7 176-5 199-7 225-

Cheese 22, 23 1160 145-8 160-3 194-5 229-

Beef and veal 31 1100 132-2 151-7 1720 188-i

Mutton and lamb 36 117-3 130- 1 148-2 173-9 200-

Pork .... 41 117-5 145-7 172-2 199-2 246-

Carcase meat 31-41 113-0 1340 154-4 177-1 201-1

Bacon and ham, uncooked 55 118-2 1320 142-7 159-8 170-

Poultry, uncooked . 73, 77 118-5 145-8 158-4 197- 1 219-

Other meat and meat pro 46, 51, 58-71, \ducts 78 - 88,94 / 115-8 132-8 150-6 172-0 191 i

All meat 31-94 115-1 134-5 152- 1 175-2 195-'Fish, fresh and processed . 100-117 115-6 134-4 155-8 176-2 204-Fish, convenience . 118-127 114-9 124-2 146-8 176-4 203-

Fish 100-127 115-2 129-2 151-2 176-3 204-Eggs 129 112-1 122-8 123-7 141-9 153

Butter 135 126-9 144-6 158-4 185-9 182-'

Margarine 138 118-9 170-3 178-8 190-6 213-Other fats 139-148 91 0 113-9 128-6 132-3 157-t

Fats 135-148 116-7 142-9 155-7 174-3 183-

Sugar 150 94-3 96-9 101-7 113-0 123-

Preserves . 151-154 97-4 111-8 115-2 125-7 I33-iPotatoes (raw) 156-161 158-1 121-9 91 -2 121-8 112-1

Fresh green vegetables 162-171 106-2 117-8 127-9 152-6 163-

Other fresh vegetables 172- 183 1120 126-0 135-8 158-9 190-<

Other vegetables 184 - 208 121-8 132-3 135-5 164-3 186

Vegetables 156-208 127-4 126-0 122-4 149-8 163-'Fresh fruit 210-231 108-6 133-5 145-4 162-2 193-

Other fruit . 233 - 248 109-7 133-2 148-2 163-6 190

Fruit 210-248 1090 133-4 146-5 162-7 192

Bread.... 251 -263 110-2 131-3 150-4 170- 1 196Cereals, other than bread . 264 - 301 108-9 128-7 143-6 164-5 188-

Cereals 251 -301 109-4 129-7 146-3 166-7 191 •

Beverages . 304-313 125-4 204-2 221-0 227 0 239-Miscellaneous foods (6) 315-334, 339 115-7 126-7 140-9 161-2 186-

II Seasonal, convenience andother foodsSeasonal foods (c) 119-9 125-8 126-8 1490 165-Convenience foods . (c)

Canned 111-4 118-5 126-5 141-5 157-Frozen 133-6 167- 1 171-7 221 0 272 -i

Other convenience foods 1141 132-4 1550 1780 203-Total convenience foods . 115-3 132-0 148-7 172- 1 197-All other foods (6) . 116-3 1400 155-7 176-8 197-

Ill ALL FOODS (b) 4-339 116-7 135-5 148-9 170-7 191 ■

Indices of total value of consumption <

IV ALL FOODS (b) 117-3 135-9 149 0 169-5 190-

(a) Total expenditure on food purchased for consumption in the home, plus the value of gardand allotment produce etc (see Glossary).

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

(c) Foods included in these categories are itemised in Appendix A, Table 7.

Tables 53

TABLE 6

Indices of prices for main food groups, 1975 - 1980

(1975= 100)

Food codesIndices of prices


(1980) 1976 1977 1978 1979 1980

Liquid milk . 4 134-8 170-0 192-5 219-4 252-1Other milk and cream 9-17 116-5 129-5 143-9 161-3 187-3

Milk and cream . 4-17 132- 1 163-8 184-7 209-4 240-5Cheese 22, 23 116-4 1460 164-5 193-3 225 -A

Beef and veal 31 119-7 134-0 1531 172-6 192-2Mutton and lamb 36 118-3 139-4 161-0 172-6 188-2Pork .... 41 112-4 119-9 141-0 148-7 162-3

Carcase meat 31-41 1181 132-5 152-6 167-9 185-1Bacon and ham, uncooked 55 116-8 121-4 1320 146-7 161-5Poultry, uncooked . 73, 77 113-4 135-9 147-2 166-9 189-4Other meat and meat pro 46, 51, 58-71, \

ducts 78 - 88, 94 J 114-2 127-5 140-0 158-4 181-0All meat . 31-94 116-2 129-8 145-4 162-1 181-2

Fish, fresh and processed . 100-117 113-8 142-2 157-5 175-3 188-3Fish, convenience . 118-127 116-7 146-2 160- 1 174-6 189- 1

Fish 100-127 115-3 144-2 158-8 174-9 188-7Eggs 129 112-9 128-6 128-6 1490 170-2

Butter 135 138-2 173-5 196-0 235-5 253-7Margarine 138 101-2 127-3 131-5 136-3 144-8Other fats 139-148 96-2 117-1 1200 126-1 128-4

Fats 135-148 119-7 148-4 160-8 182-8 191-6Sugar 150 87-0 90-3 96-6 109-9 124-4Preserves . 151-154 103-4 117-4 127-7 139-8 157-4

Potatoes (raw) 156-161 196-2 134-5 87-6 119-1 116-3

Fresh green vegetables 162- 171 110-4 127-9 117-4 154-8 151-7Other fresh vegetables 172- 183 113-8 1260 128-3 145-2 168-3

Other vegetables 184 - 208 121-6 136-6 134-2 148-7 165-3Vegetables 156-208 137-6 132-3 117-7 140-6 151-5

Fresh fruit 210-231 103-0 133-5 1410 141-4 160-7Other fruit . 233-248 109- 1 139-3 153-9 166-3 175-6

Fruit 210-248 105-2 135-6 145-6 1500 165-9Bread.... 251-263 110-6 1330 1550 176- 1 203-3Cereals, other than bread . 264 - 301 1081 127-4 142-6 158-5 182-9

Cereals 251-301 1091 129-6 147-4 165-3 190-8

Beverages . 304 - 313 123-6 236-6 247-2 228-9 241-0Miscellaneous (a) 315-334, 339 110-2 124-5 133-9 146-7 170-1

II Seasonal, convenience andother foodsSeasonal foods (6) 126-7 131-5 124-3 143-2 156-8Convenience foods . (b)

Canned 1110 128-4 136-5 147-8 164-5Frozen 120-3 139-4 145-6 1660 183-6Other convenience foods 1160 140-4 153-5 168- 1 192-6

Total convenience foods . 115-1 137-0 148-1 162-4 184-1All other foods (a) . 116-5 139- 1 155-5 173-3 193-4

Ml ALL FOODS (a) 4-339 117-9 137-3 1481 165-3 184-6

(a) Excluding a few miscellaneous items for which the expenditure but not the quantity wasrecorded and for which average prices therefore could not be calculated,

(ft) Foods included in these categories are itemised in Appendix A, Table 7.


TABLE 7

Indices of real value of purchases of main food groups and

total real value of consumption (a), 1975 - 1980

(1975=100)

Food codesIndices of real value of purch ases


(1980) 1976 1977 1978 1979 1980

Liquid milk . 4 99-6 94-3 93-4 91-2 88-5Other milk and cream 9-17 99-3 100-4 109-4 122-9 128-8

Milk and cream . 4- 17 99-6 95-1 95-6 95-4 93-9Cheese 22, 23 99-7 99-9 97-4 100-6 101-9

Beef and veal 31 91 -9 98-7 99- 1 99-6 97-8Mutton and lamb 36 991 93-3 920 100-8 106-4Pork .... 41 104-6 121-5 1221 133-9 151-7

Carcase meat 31-41 95-7 101 1 101-2 105-5 108-6Bacon and ham, uncooked 55 101-2 108-7 1081 108-9 105-4Poultry, uncooked . 73, 77 104-5 107-3 107-6 1181 116-0Other meat and meat pro 46, 51, 58-71, \

ducts 78 - 88, 94 / 101-4 104-2 107-6 108-6 105-9All meat 31-94 990 103-6 104-6 108-1 1081

Fish, fresh and processed . 100-117 101-6 94-6 990 100-5 108-7Fish, convenience . 118-127 98-5 85 0 91-7 101 - 1 107-8

Fish 100- 127 1000 89-6 95-2 100-8 108-2

Eggs 129 99-3 95-5 96-2 95-3 90-3Butter 135 91 -9 83-3 80-8 790 721Margarine 138 117-4 133-8 1360 139-9 147-4Other fats 139- 148 94-6 97-3 107-2 105-0 122-4

Fats 135-148 97-5 96-3 96-9 95-3 95-7

Sugar 150 108-4 107-3 105-3 102-8 99-5Preserves . 151-154 94-2 95-3 90-2 900 84-9

Potatoes (raw) 156-161 80-6 90-6 1041 102-2 96 -3

Fresh green vegetables 162-171 96-2 92-1 1090 98-5 107-9Other fresh vegetables 172- 183 98-4 1000 105-9 109-5 113-2

Other vegetables 184 - 208 100- 1 96-8 101-0 110-5 112-6

Vegetables 156-208 92-6 95-2 104-0 106-5 108-2

Fresh fruit 210-231 105-4 100-0 103-2 114-7 120-4Other fruit . 233 - 248 100-6 95-6 96-3 98-3 108-6

Fruit 210-248 103-6 98-4 100-6 108-5 1160

Bread.... 251 -263 99-7 98-7 97- 1 96-6 96-7Cereals, other than bread . 264-301 100-7 101-0 100-7 103-8 103-2

Cereals 251 -301 100-3 1001 99-3 100-9 100-6

Beverages . 304 - 313 101-4 86-3 89-4 99-2 99 5

Miscellaneous foods (b) 315-334, 339 105-0 101-8 105-2 109-9 109-9

II Seasonal, convenience andother foodsSeasonal foods (c) 94-6 95-6 102- 1 1040 105-4Convenience foods . (c)

Canned 100-4 92-3 92-7 95-8 95 5

Frozen 1111 119-9 1180 133- 1 148-2Other convenience foods 98-4 94-3 101 0 105-9 105-5

Total convenience foods . 100-2 96-3 100-4 105-9 1071All other foods (b) . 99-8 100-7 100- 1 102-0 1020

Ill ALL FOODS [b) 4-339 990 987 100-5 103-3. 103-8

Indices of total real value ofconsumption (a)

IV ALL FOODS (b) 99-5 990 100-6 102-5 103-3

(a) Total real value of food purchased for consumption in the home, plus real value of gardenand allotment produce etc (see Glossary).

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

recorded and for which average prices therefore could not be calculated.

(c) Foods included in these categories are itemised in Appendix A, Table 7.

Tables 55

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Cab

bag

es,f

resh

.

Bru

ssels

spro

uts

,fresh

Caulif

low

ers

,fresh

Leafy

sala

ds,f

resh

Peas,

Ircs

hB

eans,fr

esh

i i „

Tota

l fresh

pota

toes

at * ± 5.

I|

* B

'

VEG

ETA

BLE

S

* i-i -

17.

Household Food Consumption and Expenditure: 1980

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Tables 59

| 29

-77

J4

15

56

14

60

-28

88

92

30

40

20

-88

18

-54

27

-37

27

-68

23

-96

24

28

37

-54

10

86

49

06

73

-66

53

-47

48

-91

99

-50

27

-40

45

-91

20

-71

62

-95

28

-27

I 28

-91

32

17

52

-64

52

-23

80

02

29

-20

23

-28

23

-28

20

88

21

-73

31

-74

10

-24

42

-35

63

-71

49

-42

42

07

85

-96

22

-56

38

-71

18

-22

55

-27

28

11

!

X2

7-7

62

9-9

7

45

05

51

10

74

-93

27

-49

15

-74

13

-99

21

-21

20

-68

18

-82

19

-12

28

-28

9-8

53

8-2

45

7-8

34

2-8

0

38

-11

76

06

22

12

34

-41

15

-47

51

-94

24

-50

1

s

a

25

-75

26

05

43

-27

41

01

67

05

24

01

13

-37

J1 -84

18

09

17

-79

16

-28

16

-30

25

-38

8-6

43

4-6

15

0-6

03

9-8

4

33

-95

67

-92

20

-29

32

-18

14

02

44

-76

22

-45

V

s

i<

20

- 52

27

-55

36

-11

51

-18

21

-94

10

-67

9-8

0

14

-76

15

08

13

-82

13

-73

22

02

6-3

12

9-3

84

4-1

63

1-5

9

29

-29

56

13

17

-41

27

-56

12

-80

35

-89

17

-77

1 21

-61

19

-72

27

-49

33

05

47

07

19

05

9-5

8

8-8

4

12

-48

12

07

11

-63

21

-69

6-5

42

6-3

73

9-6

22

9-2

6

27

-59

52

06

16

12

25

-88

11

-48

30

- 39

18

-32

18

22

! s» = -=s ? s 9 c -a 23 8

n § rs = -22 n 5 R 9 2 -R 8

\\Ull s S3 2 -22 I S R 2 «S 5 rss'* ex,-?2*,r-

jl1 as s -=s 8 s a a "a -3 $

|«

!!1 aR 2 -22 S

i 3 S X S 28 *; ts.Ok

5 RS 2 «-> a S R R 23 rvO

1

9m S 8S8

«">

s* 5

17

14

-53

1-6

5

0-5

24

01

1-

55

3-6

8

5-6

70

-96

2-7

70

-23

40

51

12

0-4

2

3-

50

0-9

70

18

0-9

9

6 6 6 ^

|

5R 8 8S8—— 6 66n ? s S S 3 3? 25 S

i

5-7

51

15

2-8

60

-22

4-1

7

1-

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-45

3-

38

1-

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01

90

-73

«o ■k to <Ti — ©«1 —r*l

=

^ S & § I-i s

—— 6 6 6 —

X)

* 16

-42

1-8

9

0-4

43

15

0-6

93

-24

5-9

6

I- 10

2-6

70

-24

4-1

51

06

0-4

7

3-

45

1 -20

0-2

10

-61

13

| 6 66 —

3

6-7

8

16

-55

1-

95

0-5

22

-96

0-7

43

-22 R SS8R «S~S82$

«o SI *-NO ^©©m— OO

S <£

6 S R S

—— — 6 6—

%

24

-71

6-0

7

17

-54

1-

98

0-8

42

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0-6

53

14 K,

60

21

11

2- 8

50

-22

4-4

10

-99

0-4

9

3-

25

1-

53

0-2

30

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=1

| 1-7

42

01

0-9

9

00

90

-28

1-

33

? 3

5-9

9

18

14

2-3

2

2-6

1

0-6

92

-69 fx £22S SSSSSSS

FRU

IT—

conti

nued

Canned

peach

es,

peart

and

pin

eap

ple

sO

therc

annedo

rb

ott

led

fruit

Dri

ed

fruit

ind

dri

ed

fruit

pro

duct

sFr

oze

nfr

uit

and

froze

nfr

uit

pro

duct

sN

uts

and

nut

pro

duct

s

.

Fruit

juic

es

Tota

loth

er f

ruit

and

fruit

pro

duct

s

.

....

3

While

bre

ad

,la

rge

loaves,

unsl

iced

....

While

bre

ad

,la

rge

loaves,

slic

ed

....

Whit

eb

read

,sm

all

loaves,

unsl

iced..

..W

hile

bre

ad

,sm

all

loaves,

slic

ed

....

Bro

wn

bre

ad

Whole

wheat

and

whole

meal

bre

ad

....

Oth

erb

read(?

)

Tota

lbre

ad

....

Flour

....

Buns,

sconesa

nd

leaca

kes

Cake

sand

past

ries

Cri

spb

read

Bis

cuit

s,oth

er

than

choco

late

bis

cuit

s (?)

Choco

late

bis

cuit

sO

atm

eala

nd

oat

pro

duct

sB

reakf

ast

cere

als

.

Canned

milk

pud

din

gs

.

Oth

er

pud

din

gs

Ric

e..

..

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l fru

tt

.

CER

EA

LS:


15

2-9

81

30

00

87

-56

48

18

27

-50

97

-76

22

3-9

03

58

-73

15

2-4

21

06

-34

74

-65

56

-92

23

-78

15

2-3

0

13

0-5

06

5-1

84

1-4

41

68

-38

42

-57

32

-87

84

-97

9-4

61

24

-76

19

79

1

11

3-3

21

15

-94

75

12

39

-49

30

09

94

-34

20

4-4

13

38

-24

14

8-3

41

01

-12

71

08

47

-26

20

-57

11

8-9

4

56

35

36

-16

14

3-9

53

9-4

5

28

-76

63

13

8-2

55

9-1

4

na

Avera

gep

rice

paid

(c)

19

78

[

10

20

29

73

0

61

-27

36

25

23

-32

10

0-6

52

24

-43

37

7-1

01

43

-20

10

00

56

80

9

41

58

19

10

11

1-3

0

56

18

33

-53

13

6-9

13

70

7

24

-37

67

-87

7-4

94

9-6

8

na

| 10

6-7

87

9-7

9

47

-60

32

-35

25

-50

98

04

23

5-1

53

68

-57

13

1-5

06

5-6

15

70

2

36

-14

17

-94

97

-75

48

-88

31

00

13

1-5

23

6-5

1

23

-63

60

-60

6-9

04

0-8

3

na

19

76

17

5-2

26

4-7

0

44

-61

26

-70

22

-95

50

-25

10

60

71

86

01

76

-12

45

-58

48

07

28

-64

15

-40

85

-26

42

-62

27

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11

3-3

23

5-4

1

21

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48

-67

6-5

64

9

13

19

75

| na

65

-26

45

-44

40

02

24

-53

21

-33

43

-98

76

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13

5-8

25

9-3

13

9-6

64

2-6

0

26

-03

14

06

70

-96

37

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23

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10

6-2

73

3-7

0

20

03

47

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5-4

51

17

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[

08

61

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each

typeo

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duri

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§ :n ao oo*o 8 nrj o> |0£w><n « :oc— —r-

(97

8

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19

77

3! R^a — ■* Nlj 00 | t>OC<5 «rt too— —4-4

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1

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1

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1

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80

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10

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8

0-2

52

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01

2

0-3

6

1-

81

01

70

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2-4

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2

1

19

79

0-0

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2-2

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NOOOOO

8

0-3

02

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4

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1-

83

0-1

80

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2-

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0- 3

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10

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77

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20

80

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62

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2

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1-

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70

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1-

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10

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5

s *-> NOOOOC

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76

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10

10

0-3

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19

01

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1-

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01

70

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1-

75

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10

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1

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75

0-0

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08

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1-

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valid

food

s(i

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"slim

min

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food

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cere

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convenie

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food

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late

.

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nd

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s,ca

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s,ca

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dand

pow

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s(e

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off

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read

sand

dre

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nd

sauce

sM

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yeaste

xtr

act

s

.

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lly,

square

sand

cryst

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Ice-c

ream

(serv

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as

part

of

a

meal)

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All

froze

nco

nvenie

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food

s,

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Anific

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sweete

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(exp

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lb

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Tables 61

1 $ lis 96

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13

6-0

2

10

91

5

84

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11

4-9

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83

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10

6-5

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66

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82

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53

06

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TABLE 9

Household consumption of individual foods fa): quarterly and annualnational averages, 1980

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

Consumption Purchase?

Jan/ April/ July/ Oct/ Yearly Vearh

MILK ANDCRIiAM:

March June Sept Dec average average

1imtlA millrLiquid milk• (pt) 426 408 401 4-06 4- 10 4-05

Welfare . (pi) 001 003 002 002 0-02 —School . (pt) 005 003 002 003 0-03

Totalliquid milk . (pt) 4-33 4- 14 4-05 411 416 4 OSCondensedmilk (eq pt) Oil Oil 014 Oil 012 0-12Driedmilk, branded (eq pt) 008 003 004 005 005 0-05Instantmilk (eq pt) 009 010 009 014 Oil Oil

■ (pt) 007 009 009 008 008 0 OS. (pt) 003 005 003 003 0-04 0 03. (pt) 003 003 003 003 003 0 03

Totalmilk andcream . . (pt or eq pt) 4-74 455 4-48 4-55 4-58 4 47

CHEESE:Natural(ft) 3*3 3-79 3-57 3-65 3-66 3-66

0-21 0-24 0-24 0-22 0-23 0-23

MEAT AND MLAT PRODUCTS:

3 84 403 3-80 3-87 3-89 J-«

CarcasemeatBeefandveal(ft) . 9-41 6-96 7-74 8-39 813 8-08Mutton andlamb(ft) 5-20 415 4-79 3-91 4-51 4-47Pork (ft) 3-91 4-43 4-46 3-71 4-13 4-11

Other meatand meatproducts

1852 15-54 16 99 1600 16 76 16-66

0-83 0-73 0-68 0-71 0-74 0-74Offals, otherthanliver 0-33 0-26 0-23 0-34 0-29 0-29Baconandham.uncooked(o) 4-40 410 415 4- 14 4 20 4-20Baconandham,cooked, includingcanned 0-97 1-12 I- 17 103 107 1-CPCooked poultry, not purchasedin cans 0-20 0-26 0-24 0-23 0-23 0-23Corned meat 0-54 0-70 0-63 0-60 0-62 0 62Othercookedmeat,not purchasedin cans 0-48 054 0-52 0-47 0-50 0 50Other canned meat and canned meal

products . 1-38 1-30 1-30 114 1-28 i-aBroilerchicken,uncooked,includingfrozen . 4- 14 4-42 4-42 4-12 4-28 4 26Other poultry, uncooked, including frozen

(*) ... 1-76 2-05 208 2-76 2-16 2-12Rabbitandothermeat 013 005 012 014 Oil 010Sausages,uncooked,pork 1-75 1-74 1 66 1-85 1-75 1-75Sausaecs,uncooked,beef 1-49 1-46 1-45 1-61 1-50 1-50Meat piesandsausagerolls, ready-to-eat 0-60 0-7* 0-71 0-62 0-67 0-67Frozen convenience meats or frozen

conveniencemeatproducts 1-47 1 52 1 52 1-38 1-47 1-47Othermealproducts)*) . 2-55 2-44 2-54 2-69 2-36 2-5!

Totalothermeatand meatproducts 23 03 23 45 23 44 23-81 23-43 23 11

Totalmeatandmeatproducts 41 55 38-99 40-43 39-81 40 19 39-99

FISH:White, filleted,freah 0-95 0-86 0-79 107 0-92 0-92White, unfilleted,fresh 0-23 0-26 0-20 015 0-21 019White, uncooked,frozen 0-49 0-60 0-61 0-50 0-55 0-35Herrings,filleted,fresh 001 001 001 001 001 001Herrings,unfilleted,fresh . 001 003 003 003 003 0 03Fat. fresh,otherthanherrings 017 0-20 0-24 0-20 0-20 018

0-23 0-22 016 0-30 0-23 0-23Fat, processed,filleted 013 012 014 013 013 013Fat, processed,unfilleted 003 009 007 004 0-06 006Shellfish 010 Oil Oil 010 0-11 0-11Cooked fish . 0-61 0-76 0-77 0 80 0-74 0-73Cannedsalmon 0-17 0-26 0-24 0-24 0-23 0-23Othercannedor bottledfish 0-37 0-48 0-42 0-38 0-41 0-41Fishproducts,not frozen . Oil 018 015 012 014 014Frozenconveniencefishproducts 0-93 0-79 0-95 0-73 0-85 0-85

454 4-95 4-89 4-81 4-80 4-74

EGGS .... . (no) 3-79 3-71 3-66 3-59 3-69 3-5*

Tables 65

TABLE 9—continued

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

Consumption Purchases

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

Buner(i» .... 4-23 3-94 414 3-88 4-05 405Margarine'fe) 3-62 3-83 3-68 4- 18 3-83 3-83Uni andcompound cooking fat . 188 1-70 1-82 1-85 I -81 I -81Vegetableand salad oik (fl oz) 0-95 0-96 1-29 102 106 106AUothcrfau ... 048 0-48 0-41 0-54 0-48 0-48

ToMf/oB .... 11-IS 10-91 11-34 11-46 11-22 11-22

«.CA8 AND PRESERVES:Sugar 11-09 10-75 11-89 10-96 1117 11-17Jams,jelliesand fruit curds 0-94 0-94 0-94 0-93 0-94 0-90vtarmaladc 0-63 0-70 0-71 0-77 0-70 0-70Syrup,treacle 0-24 0-17 016 0-27 0-21 0-21Honey 0-20 019 0-20 019 0-20 0-20

Toutsugarand preserves 13 10 12-75 13-90 13 12 13-22 13 18

VEGETABLES:Old potatoes

January—August35-90 15-97 0-36 — 1306 12-34

prepackedSe* potatoes

8-36 3-33 006 — 2-94 2-93

0-73 1408 21-71 913 8-27prepacked

Potatoes001 1-14 2-71 — 0-97 0-97

September— December

prepacked_ 13-63 37-42 12-76 11-16— — 202 6-39 2-10 2-10

Totalfreshpotatoes 45-00 34-52 40-48 43-81 40-95 37-77

Cabbages,fresh 408 4-44 4-94 409 4-39 3-43Brusselssprouts, fresh 366 017 0-25 3-45 1-88 1-57

1-33 3-70 308 2-11 2-56 2-26Utfy salads,fresh . 0-76 2-20 1-97 0-76 1 42 1-18Pen, fresh .... 018 0-17 0-87 0 21 0-36 0-14Beans,fresh .... 0-45 0-45 3-97 118 1-51 0-40Oher freshgreenvegetables 018 0-63 0-24 017 0-31 013

Toiatfreshgreenvegetables . 10-64 11-76 15-32 11-96 12-42 911

Carrots,fresh 4-50 2-67 3-15 4-27 3-65 3-31Turnipsandswedes,fresh 2-13 0-52 0-98 1-89 1-38 113Otherrootvegetables,fresh 106 0-55 0-70 103 0-84 0-64Onions,shallots,leeks,fresh 3-68 2-93 3-20 3-43 3-31 2-94

0-60 1-43 1-32 0-56 0-98 0-920-54 0-61 0-48 0-56 0-55 0-54

Tomatoes,fresh 2-20 4-23 5-48 3-23 3-79 3-27Miscellaneousfreshvegetables 0-89 0-98 200 1-54 1-35 114

Totalotherfresh vegetables . IS SO 13-91 17-31 16-51 15-83 13-M

Tomatoes,cannedor bottled . 1-75 1-S3 110 1-32 1-43 1-42Cannedpeas.... 2-32 2-33 2- 10 2-24 2-25 2-25Cannedbeans 409 402 3-77 411 400 400Cannedvegetables,other than pulses.potatoes

ortomatoes 1-31 1 16 1-27 III 1 21 1-21Dnedpulses,other thanair-dried . 0-40 0-25 0-31 0-34 0-33 0-33

002 002 002 001 002 002VrgetaWejuices (fl oz) 013 0-22 009 013 014 014Chips,excludingfrozen 0-82 106 106 103 0-99 0-99Instantpotato 0-12 007 009 007 009 009

014 014 012 010 013 013Crispsandother potatoproductsnot ftozen 0-66 0-66 0-68 0-69 0-67 0-67Othervegetableproducts 0-29 0-41 0-37 0-23 0-33 0-33Frozenpeat .... 1-79 2- 14 1-75 1-88 1-89 1-89Frozenbeans.... 0-64 0-70 0-48 0-37 0-55 0-55Frozenchips and other frozen convenience

0-98 1-31 1-24 1-20 118 118All frozen vegetablesand frozen vegetable

products,not specifiedelsewhere 100 115 0-93 0-85 0-98 0-98

Toutprocessedvegetables 16*4 17-15 15-38 15-69 16-17 16-16

Totalvegetables 87-68 77-34 88-49 87-97 85-37 76-92


TABLE 9—continued

foz per person per week, except where otherwise stated)

Consumption Purchases

Jan/ April/ July/ Oct/ Yearly Yearly

FRUIT:

March June Sept Dec average average

FreshOranges .... 3-98 417 2-69 208 3-23 3-22Othercitrusfruit . 251 216 103 2-44 204 2-03

7-67 7-34 6-S3 9-55 7-85 6 611 05 0-72 0-90 1-33 100 0-950- 16 0-30 3-21 0 30 0-99 0 90015 0-20 0-50 0-92 0-44 0-44

Soft fruit, otherthangrapes 017 0-95 319 0-20 1-13 0-692-89 3-27 3-38 2-77 3 08 3-06

Rhubarb .... 0-28 1-39 061 005 0-58 0-19Other freshfruit Oil 0-35 105 0-39 0-48 0-47

Totalfreshfruil .... is as 20-86 23-39 2002 20-81 18-57Cannedpeaches,pearsandpineapples 1-35 1-64 1-56 1-35 1-41 1-48Othercannedor bottledfruit 1-31 1-46 1-33 ■- IS 1-31 1 30Dried fruit anddriedfruit products 0-72 0-62 0-73 1-44 0-88 0-8*Frozenfruit and frozenfruit products 010 006 007 007 008 0-07Nutsandnutproducts

(fl ozj0-34 0-29 0-31 0-78 0-43 0-43

Fruit juices .... 2-80 3-24 318 309 308 3-08

Totalotherfruit andfruit products . 6-62 7-32 7-19 7-88 7-25 7-23

CEREALS:

25-58 28 18 30-58 27-90 28 06 2S 80

White bread,largeloaves,unsliced 508 5-05 5-51 504 517 516Whitebread,largeloaves,sliced 1482 13-85 1406 15-38 14-53 14-51White bread,smallloaves,unsliced 1-57 1-79 1-76 1-47 1-65 1-65White bread,smallloaves,sliced 0-50 0-45 0-61 0-51 0-52 0-52Brown bread.... 402 3-96 3-97 409 401 401Wholewheatandwholemealbread 1-28 1-52 1-61 1-80 1-55 1-55Otherbread .... 3-48 3-88 3-98 3-39 3-68 3-68

30-75 30-51 31-51 31-69 31 12 31-075-79 504 5-75 6-11 5-67 5-67

Buns,sconesandteacakes . 1-17 0-81 0-75 112 0-96 0-962-55 2-78 2-98 2-77 2-77 2-77

Crispbread .... 0-23 0-24 0-27 018 0-23 0-23Biscuits,otherthanchocolatebiscuits 3-77 4-29 408 404 405 4-05III 1-13 112 106 1-12 1-12Oatmealandoat products . 0-43 0-30 0-36 0-57 0-42 0-42

3-19 3-63 3-68 3-50 3-50 3-50Cannedmilk puddings I 02 0-76 0-99 109 0-97 0-97Otherpuddings 0-20 0-11 0-11 0-30 018 018Rice 110 0-73 1-02 III 0-99 0-99Cereal-based invalid foods

"summing" foods)(including

0016:07

0016:08

0-01 0-01010 on 009 009

Frozenconveniencecerealfoods . 0-47 0-59 0-46 0-58 0-53 0-53Cereal conveniencefoods, including canned.

not specifiedelsewhere 2-38 2-33 2-29 2-19 2-30 2-300-42 0-39 0-74 0-53 0-52 0-52

BEVERAGES:

54-70 53-74 56-24 56-94 55-41 55-35

Tea 2-09 2-07 2-03 2-01 2-05 2-05Coffee, beanandground 008 013 0-11 Oil on 0-11Coffee, instant 0-55 0-53 0-54 0-52 0-54 0-54Coffee, essences (floz) 001 004 002 002 002 002Cocoa anddrinkingchocolate 012 013 009 015 012 012Brandedfood drinks 016 0-15 0-13 0-21 016 0-16

Totalbeverages.... 3-01 3 OS 2-92 3 02 300 300

MISCELLANEOUS:Babyfoods,cannedor bottled 0-23 0-30 0-24 0-21 0-25 0-25Soups,canned 3-57 2-28 2- 14 310 2-77 2-77Soups,dehydratedand powdered. 0-17 008 007 014 012 0-12Accelerated freeze-dried foods

coffee)Excluding

—6:51 6-40

—6;36 0:36Spreadsanddressings 0-25 0-29

Picklesandsauces 1-77 1-88 1-71 i-sa 1 81 1-81Meatandyeastextracts 018 015 016 0-20 017 017Tablejelly, squaresandcrystals 0-27 0-36 0-37 0-29 0-32 0-32Ice-cream (served as part of a meal),

All frozen convenience foods, notmousse ....

specified(fl oz) 2-02 2-82 3-06 1-87 2-44 2-44

elsewhere.... 001 002 0-01 0-01 0-01 0-01Salt 0-95 0-91 0-86 100 0-93 0-93Novelproteinfoods . 001 004 001 002 002

Tables 67

TABLE 9—continued

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

Consumption PurchasesSupplementaryclassifications <«Xr) Jan/ April/ July/ Oct/ Yearly Yearly

LHU-ii:

March .lune Sept Dec average average

Naural hard:—Cheddarand Cheddar lypc . 2-48 2-49 2-46 2-46 2-47 2-47OtherUK varietiesor foreignequivalents 0-69 0-70 0-61 0-63 0-66 0-66Edamand other continental 018 0-24 0-21 0-25 0-22 0-22

Naturalsoft 0-28 0-35 0-29 0-31 0-31 0-31

Totalnaturalcheese ..... 3-63 379 3-57 3SS 3-66 3-66

C»«C«E MEAT:Beef:— joints (including sides)on thebone 1-37 0-45 0-36 0-94 0-78 0-78

joints, boned .... 2-75 1-95 2-64 2-37 2-43 2-41steak, lessexpensivevarieties 2- 18 1-79 1-67 2-26 1-98 1-96steak, moreexpensivevarieties . 105 0-95 1-11 0-92 101 0-99minced 1-95 1-78 1-88 I -84 1-86 1-86other, and veal .... Oil 004 007 005 007 0-07

Toutbet)and veal 9-41 6-96 7-74 8-39 813 808

Mutton 0 13 006 010 006 009 009Lamb:- joints (includingsides) . 3-35 2-51 304 218 2-77 2-75

chops (includingcutletsandfillets) 1-22 1-34 1-22 1-23 ] -25 1-250-49 0-24 0-43 0-44 0-40 0-40

Totalmuttonand lamb .... 5 -20 413 4-79 3-91 4 SI 4-47

Pork:— joints (includingsides) 1-SI 2-33 206 1-78 200 1 981 34 1-49 1-43 1-26 1-38 1-37

filletsand steaks . . . . 0-22 0-21 0-30 0-19 0-23 0-23allother 0-53 0-40 0-67 0-48 0-52 0-52

Tola-pork 3 -91 4-43 4 46 3-71 413 411

OIHEKMEAT AND MEAT PRODUCTS:017 0-10 009 011 012 012

lambs 0-35 0-40 0-37 0-32 0-36 0-36[»«s 0-29 0-22 0-21 0-27 0-25 0-25other 004 001 001 001 002 002

TotalIner 0-8S 073 0-68 0-7/ 074 0-74

Baconand ham uncooked:—joints(includingsidesand steakscut from joint) 1-06 114 1-00 113 1 08 1-08rashers,vacuum-packed .... 0-67 0-66 0-69 0-67 0-67 0-67rashers,not vacuum-packed 2-67 2-30 2-45 2-34 2-44 2-44

Totalbaconandhamuncooked 4-40 410 413 414 420 4-20

Pottkry,uncooked, including frozen:—chickenotherthan broilers.... 110 I -31 1-50 117 1-27 1-26turkey 0-53 0-61 0-51 1-44 0-77 0-75allother 0-13 0-12 007 01 J 0-12 0-10

Totalpoultry,uncooked,otherthanbroilers 1-76 2-05 2 08 2-76 216 212

Delicatessen-typesausages .... 0-25 0-35 0-30 0-38 0-32 0-32Meatpastesaridspreads .... 009 009 Oil 0-09 010 010Meatpics,pastiesandpuddings 1-26 111 1-14 1-30 1-20 1-20

0-42 0-33 0-48 0-37 0-40 0-40Othermeatproducts,not specifiedelsewhere 0-53 0-56 0-52 0-54 0-54 0-54

Toueothermeatproducts .... 2SS 2 44 2-54 2-69 256 2SS

F»TS:Butter:- MewZealand .... 1-71 0-93 0-94 116 119 119

Danish 0-59 0-57 0-61 0-66 0-61 0-61UK 0-88 1-04 1-30 0-72 0-99 0-99other ..... 106 1-40 1-29 1-34 1-27 1-27

Totalbttiter ...... 4-25 3-94 414 3-88 405 405

Margarine:- soft 2-63 2-74 2-70 2-97 2-76 2-76other 0-99 109 0-97 1-20 106 106

Toldmargarine ..... 3-62 383 368 4-18 3-83 3-83

ia| SeeAppendix A, Table 7 for further detailsof the classificationof foods.[b)Thesefoods are givenin greaterdetail in this tableunder "Supplementaryclassifications".k) Supplementarydata for certainfoods in greaterdetailthan shownelsewherein the table; the totals for eachmain food are

repeatedfor easeof reference.


TABLE 10

Household expenditure on individual foods (a) : quarterly and annualnational averages, 1980

(pence per person per week)

Percentage

Jan/ April/ July/ Oct/ Yearly purchasingeach type offood during

MILK AND CREAM:

March June Sept Dec average

Survey week

Liquid milkFull price...... 66-87 66 77 67-10 6916 67-48 97Welfare —School ...... 001 0 02 0-05 005 003

Total liquid milk 66 88 66 79 67-15 69-21 67-51 97Condensedmilk 1-72 1 84 2-33 1-98 1-97 16Driedmilk, branded 1-23 0 49 0-81 106 0-90 1Instantmilk...... 0-94 1 03 100 1-52 1-12 5Yoghurt 3-45 4 36 4-34 414 407 23Othermilk 1-29 I 33 100 0-79 I- 10 SCream ...... 3-24 3 63 3-84 3-55 3-57 18

CHEESE:

78-76 79 47 80-47 82-25 80-24 99

Natural(c) 2113 22 69 21-95 23 06 22-21 681-42 1 70 1-75 1-61 1-62 12

Totalcheese ...... 22-55 24 39 23-70 24-67 23-83 71

MEAT AND MEAT PRODUCTS:Carcasemeat

67 07 54 91 57-76 6412 60-97 59Mutton and lamb(c) 27-88 25 37 28 08 23-40 26-18 34Pork (c) 22-16 25 07 24-35 22-61 23-55 33

Other meal and meal products

11711 10535 11019 11013 110-70 78

Liver (c) ...... 3-52 3 27 2-91 2-88 3 15 17Offals, otherthanliver .... 1-28 1 01 1-07 117 113 6Baconand ham,uncooked(r) 26-96 25 99 26-61 2613 26 42 63Baconandham,cooked, includingcanned 8 26 9 94 10-71 8-71 9-41 38Cooked poultry, not purchasedin cans . 1-63 2 03 1-99 I -85 1-88 5Corned meat ..... 3-83 5 06 4-72 4-47 4-52 21Othercookedmeal,not purchasedin cans 3-69 4 16 4-33 3-82 400 21Othercannedmeatandcannedmeatproducts . 4 81 5 04 5-11 4-53 4-87 21Broilerchicken,uncooked,includingfrozen 15-41 16 96 17-96 16-19 16-63 27Otherpoultry, uncooked,includingfrozen(c) . 6-55 8 04 805 11-48 8-53 1Rabbitandothermeat .... 0-43 0 18 0-36 0-52 0-37 1Sausages,uncooked,pork 6-72 6 85 6-72 7-42 6-93 29Sausages,uncooked,beef.... 5-26 5 36 5-54 6-29 5-61 24Meatpiesandsausagerolls, rcady-to-eal 2-69 3 49 3-54 2-95 317 17Frozen convenience meats or frozen con

veniencemeatproducts.... 7-53 8 26 8-90 -97 817 20Othermeatproducts(r) .... 13-89 14 23 15-56 16-34 1501 46

Total othermeatandmeatproducts 112-47 11985 12407 122-72 119-78 94

Totalmeatandmeatproducts 229-58 225-20 234 26 232-85 230-48 96

FISH:While, filleted,fresh .... 5-92 5 60 518 6-86 5-89 16While, unfilleted,fresh .... 0-96 I 13 0-96 0-76 0-95 2White, uncooked,frozen.... 3-30 3 83 405 3-38 3 64 9Herrings,filleted,fresh .... 005 0 05 003 005 005Herrings,unfilleted,fresh 006 0 12 Oil 0-15 0-11

"iFat, fresh,otherthanherrings 0-85 1 30 103 0-94 103While, processed ..... 1-59 1 45 108 1-88 1-50 4Fat, processed,filleted .... 0-79 1 04 103 0-82 0-92 3Fat. processed,unfilleted.... 016 0 36 0-31 0-20 0-26 1Shellfish 115 1 48 1-50 1-38 1-38 3Cooked fish...... 4-56 5 78 6- 14 6-50 5-75 16Cannedsalmon ..... 1-62 2 61 2-38 2-30 2-23 7Othercannedor bottledfish 1-94 2 63 2-28 2-12 2-24 14Fish products,not frozen.... 0-82 1 34 110 0-97 1 06 9Frozenconveniencefishproducts 5-31 4 71 5-83 4-64 5-12 18

29 07 33 33 0144 32-95 32 12 65

Tables 69

TABLE 10— continued


PercentageExpenditure of all

householdsJan/ April/ July/ Oct/ Yearly purchasing

March June Sept Dec average eachtypeoffood duringSurveyweek

BOGS 19-80 19-17 18-62 19-28 19-22 72

fats:Butter(r) 18-33 17-74 18-83 17-57 18-12 55

7-70 8-37 809 917 8-33 47Lardandcompound cooking fal . 300 2-77 2-94 2-90 2-90 31Vtjnabk and saladoils 1-95 205 2-62 1-96 215 7Abixhcr fats 1-57 1-69 1-48 1-86 1-65 II

TotMfaa 32-55 32-62 33-96 33-47 33-15 82

SCAB ANDPIESERVES:Sugar 10-95 10-87 12-60 1201 11-61 56Jams,jelliesand fruil curds 1-98 208 206 206 205 ISMarmalade 1-26 1-42 1-52 1-67 1-47 II

0-50 0-35 0-32 0-56 0-43 30 81 0-77 0-87 0-87 0-83 3

r.«»(»«(p««. . .. 15-50 15-49 17-37 1717 16-38 65

VKXTAM.ES:OU potatoes

January—August12-24 6- 16 012 _ 4-63"

V* potatoes3-52 1-48 003 — 1-26

January—August0-69 1000 7-91 4-65

prepacked ..... 0-85 I -33 — 0-55 naPotatoes

September— Decembernotprepacked — — 3-23 9-72 324porpavkctJ — — 0-70 2-30 0-75

Toldfrail potatoes 16*4 18-50 13-33 12 02 1507 6Hb)

Cabbages.fresh 2-70 3-22 2-77 2-40 2-77 30Brusselssprouts,fresh .... 2-57 010 0-24 2-76 1-42 17Cautioners, fresh 1-65 3-37 2-77 2- 13 2-48 21Leaf,salads,fresh 2-43 4- 16 2-58 1-78 2-74 34

006 017 0-48 003 019 1004 0-23 1-56 0-22 0-51 3

Oiherfreshgreenvegetables 013 0-27 0-25 0-27 0-23 2

Totdfreshgreenvegetables.... 9-58 11-51 10-65 959 10-33 66

Carrots,fresh 2-51 2-36 2-26 2-35 2-37 37Turnipsandswedes,fresh 1-01 0-32 0-47 0-88 0-67 11Otherrootvegetables,fresh 0-99 0-69 0-56 0-96 0-80 11Onions,shallots,leeks,fresh 2-96 3-40 312 2-63 303 39

1-56 308 2-13 113 1-98 242-93 314 2-54 301 2-91 216-78 1301 8-81 5-46 8-52 52

Miscellaneousfreshvegetables 1-93 2-59 2-48 2-51 2-38 16

Toldotherfreshvegetables.... 20-68 28-58 22-36 18-92 22-64 80

Tomatoes,cannedor bottled 1-97 1-71 1-23 1-43 1-59 20Cannedpeas 2-73 2-90 2-70 2-88 2-80 27Cannedbeans 4-54 4-77 4-54 4-97 4-71 42Canned vegetables, other than pulses,

potatoesor tomatoes .... 2-24 214 2-35 1-99 2-18 19Driedpunes,c-lherthanair-dried 0-85 0-54 0-65 0-71 0-69 6An-driedvegetables 0-20 0-20 0-22 007 017 1

0-32 0-45 0-27 0-33 0-34 3Chips,excludingfrozen .... 2-74 3-47 3-58 3-42 3-30 20

Cannedpotato0-46 0-33 0-45 0-32 0-39 3019 0-21 018 017 019 1

Impsandotherpotatoproducts,not frozen . 4-70 4-72 5-31 5-28 500 29Othervegetableproducts.... 1-13 1-62 1-56 0-99 1-33 11

3-551-39

406 3-47111

3-800-94

3-721-24

207

Frozenchips and other frozen convenience1-53

AHfrozenvegetablesand frozen vegetables1-72 2-32 218 215 209 a

products,not specifiedelsewhere 2-40 2-81 2-40 213 2-44 10

Tot"mcessedvegetables.... 31 14 33-79 32 19 31-58 32-18 81

^TinMlJ 77-84 92-38 78-53 7211 80-22 98




PervrmaerExpenditure of all

household*Jan/ April/ July/ Oct/ Yrarty purchasmt

March June Sept Dec average each typeoffood during

FRUIT:

Survey week

Fresh5 04 5-33 3-29 2-86 4-13 2*

Othercitrusfruit .... 3-49 2-89 1-71 314 2-98 218 33 10-73 9- 19 6-55 8-70 501-22 116 1 38 1-45 1-30 110-46 0-94 5-85 0-45 1-93 10

Grapes ...... 0-58 0-89 1-40 1-91 1-20 7Soft fruit, otherthangrapes 002 2-29 4 64 005 1-75 5Bananas...... 4-35 5-3$ 5-58 4-46 4-94 35Rhubarb 0-22 0-39 0-09 0-02 0- 18 *Other freshfruit 0-27 0-78 1-66 0-73 0 86

Totalfreshfruit ..... 23-99 30-75 34-78 22-31 27-96 7J

Cannedpeaches,pearsandpineapples . 2-49 3 02 2-96 2-50 2-74 20Othercannedor bottledfruit 2*2 307 2-82 2-56 2-77 18Dried fruit anddriedfruit products 2-51 2-31 2-69 4-81 3-08 13Frozenfruit and frozenfruit products . 0-31 0-20 0-30 0-34 0-29 1Nutsandnutproducts .... 1-83 1-65 I'M 4-22 2-39 II

439 4-90 4-72 4 69 4-68 20

Totalotherfruit andfntil products 14 15 IS- 16 IS 35 19-12 IS -93 S3

Totalfruit ...... 38-14 43-91 50-13 41 43 43-91 84

CEREALS:White bread,largeloaves,unsliced 6-27 6-61 7-29 6-76 6-73 26Whitebread,largeloaves,sliced . 1646 1598 16-50 18-30 16-81 48White bread,smallloaves,unsliced 2-57 304 309 2-58 2-82 17White bread,smallloaves,sliced 0-82 0-77 108 0-92 0-90 7Brown bread ..... 5-75 5 98 608 6-20 600 34Wholewheatandwholemealbread 1-87 2-35 2-47 2-76 2-3* 12

7-85 922 9-35 1-14 8-64 45

Totalbread 4100 43-95 45 86 43 67 44-27 «53-80 3 44 403 413 3-85 24

Buns,sconesandteacakes 3-41 2-63 2-42 3-31 2-94 2211-38 12-44 13-77 13-37 12-74 460-69 0-81 0-90 0-66 0-77 1

Biscuits,otherthanchocolatebiscuits 10 86 12 84 12-72 1312 12-39 62Chocolatebiscuits..... 6-68 7-16 712 6-78 6-94 31Oatmealandoatproducts 0-70 0-51 0 64 100 0-71 s

8-78 10-32 1080 10-28 1005 41Cannedmilk puddings .... 1 26 0-95 1-28 1-52 1-25 12Otherpuddings ..... 0-71 0-42 0-42 1-30 0-71 4Rice 1-82 1-24 1-94 1-99 1-75 7Cereal-basedinvalid foods (including "slim

ming" foods) ..... 007 004 012 002 006"iInfant cerealfoods..... 0-82 0-49 101 0-59 0-73

Frozenconveniencecerealfoods . 2-42 318 2-44 3-45 2-87 «Cereal conveniencefoods, including canned.

not specifiedelsewhere.... 664 6-93 7-31 6-83 6-93 390-82 0-80 0-93 102 0-89 *

Totalcereals ...... 102-47 108 17 113-70 115-06 109-85 98

BEVERAGES:12-56 11-84 12-28 1340 12-52 52

Coffee, beanandground.... 107 1 90 1-52 1-36 1-46 312-25 1202 1218 11-33 11-95 30

Coffee, essences ..... 0-11 0 28 013 014 017 ICocoaanddrinkingchocolate 0-89 0-82 0-57 102 0-83 3Brandedfood drinks .... 0-73 0-72 0-64 0 99 0-77 >

Total beverages 28-24 67

Tables 71



PercentageExpenditure of all

householdsJan/ April/

JuneJuly/ Oct/ Yearly purchasing

M[VILLANEOUS:

March Sept Dec average eachtypeoffood duringSurveyweek

Babyfood*,cannedor boil led 0-77 0-97 0-92 0-82 0-87 2Soups,canoed ..... 4-93 3-49 3-35 4-73 4-13 26VMjpi,dehydratedand powdered 1-44 0-77 0-68 1-44 108 1Acceleratedfreeze-dried foods (excluding

coffee) — 003 002 — 001Spreadsanddressings .... 102 2 02 1-56 1-28 1-47 9PickIn andsauces..... 4-3! 4-81 4-57 5-04 4-68 28Me*andyeastextracts .... 1-81 1-55 1-69 2-30 1-84 15Tablejelly, squaresandcrystals . 0-71 0-95 0-99 0-76 0-85 12Ice-cream(servedaspartof meal),mousse 407 5-61 6 46 1-88 501 16\il frozen convenience foods, not specified

elsewhere...... 005 007 0-05 006 0-06'«Salt 051 0-51 0 55 0-63 0-55

Artificialsweeteners(expenditureonly) 010 0 04 013 Oil 0-10 1Miscellaneous(expenditureonly) 3-46 3-28 3-72 407 3-63 28tovd proteinfoods .... 004 010 0-29 014 014 1

23-23 24 20 24 98 25-26 24 42 66

expenditure £6.97 £7.28 17.36 17.25 17.21 100

Supplementaryclassifications(a) (d)CHEESE:

Natural,hard:—CheddarandCheddar lype 14-20 14-52 14-89 15-25 14-72 51OtherUK varietiesor foreignequivalents 413 4-33 3-81 418 4-11 17Edamandothercontinental 1-24 1-74 1-38 1-64 1-50 8Natural,soft ..... 1-55 2- 10 1-87 200 1-88 10

1*4 Mur* cheese 21-13 22-69 21-93 23 06 22-21 «1t«0«E MEAT:

Berf:->oimi(includingsides)on thebone 6-63 3-13 2-28 6-98 4-76 1joints,boned ..... 23-04 1811 20 07 21-02 20-56 16steak,lessexpensivevarieties . 14-69 12-34 11-42 1514 13-40 27steak,moreexpensivevarieties 11-97 11-48 13-55 10-57 11-89 15

9-93 9 53 9-93 1009 9-87 280-81 0-31 0-52 0-32 0 49 1

T«*l*efimdycat «707 54 91 37-76 64-12 60-97 59

Mutton ... 0-65 0-34 0-54 0-32 0-46 1Limb— joints (includingsides) . 17-48 14-60 17-47 12-97 15-63 14

chops(includingcutletsand fillets) . 809 9-58 8-50 8-65 8-71 191-66 0-86 1-57 1-46 1-39 4

TotalmuttonandUrnlb .... 27-88 23-37 28 08 23-40 26-18 34

Pork- joints(includingsides) 9-41 1203 9-66 10-67 10-44 9chops 8-89 9-74 9-45 1-4) 9- 14 19filletsand steaks.... 1-63 1-61 2-47 1 46 1-79 4allother 2-23 1-69 2-77 1-99 217 6

Totdpork 22/6 23-07 24 35 22 61 23 55 33

ITKEkMEATSAND MEAT PRODUCTS:0-52 0-34 Oil 0-36 0-38 2

lambs 1-82 211 1-85 1-62 1-85 90-97 0-76 0 68 0-86 0-82 S0-21 005 007 0-05 0-10

Totdltver ..... 3-32 3-27 2-91 2-88 3-IS 17

Baconandham,uncooked:—joints(includingsides and steakscut from

joint) ...... 6-23 712 6-43 6-79 6 64 12rashers,vacuum-packed 4-75 4-70 5 05 4-81 4-83 14rashers,notvacuum-packed 15-98 1417 1513 14-52 14-95 47

Totalbaconendham,uncooked 26-96 23-99 26-61 26 13 26-42 63

Poultry,uncooked,including frozen:—chicken,otherthanbroilers 3-61 4-34 5-33 415 4-36 4turkey 2-37 318 2 45 6-51 3-63 ]allother .... 0-57 0-51 0-28 0-82 0-55

Toldpoultry,uncooked,otherthanbroilers 6-55 804 805 11-48 8-53 8




PcrccmajeExpenditure 0(aH

householdsJan/ April/ July/ Oct/ Yearly purchasirif

March June Sept Dec average eachtypeo*food dunnf

OTHER MEATSAND MEAT

Survev*cct

PRODUCTS:—continuedDclicalessen-typesausages 1-62 2-42 212 2-87 2-26 12Meal pastesandspreads .... 0-79 0-75 0-99 0-85 0-85 aMeal pies,pasliesandpuddings 5-22 4 88 5- 12 6-10 5-33 22Readymeals 3-82 354 4-81 407 4-06 7Othermeatproducts,not specifiedelsewhere . 2-44 2-63 2-51 2-45 2-51 14

Totalothermealproducts .... 13-89 14-23 IS St 16-34 IS 01 46

FATS:Butter:— NewZealand 7-24 412 422 5-25 5-21 17

2-70 2-75 2-94 307 2-87 tUK 3-83 4-69 5-85 3-27 4-41 1!other 4-56 6-18 5-82 5-97 5 63 19

Totalbutler IS 33 17-74 18-83 17-57 18 12 SS5-83 611 605 6-60 615 35

other .... I -87 2-27 204 2-58 2-19 17

Totalmargarine ..... 7-70 8-37 809 917 833 47

(a) SeeAppendix A, Table 7 Tor furtherdetailsof the classificationof foods.

(ft) Thesefoods are not availableduring certainmonths;the proportion of householdspurchasingsuchfoods in eachquarteri*givenin Table 12below.

(c) Thesefoods arealso givenin greaterdetail in this tableunder "Supplementaryclassifications".

(rf) Supplementarydata for certainfoods in greaterdetail than shownelsewherein the table; the totals for eachmainfoodmrrepeatedfor easeof reference.

Tables 73

TABLE 11

Household food prices (a): quarterly and annual national averages,

individual foods (b), 1980

Average->ricespaid in 1980

Jan/ April/ July/ Oct/ Yearly

MILS.ANDCREAM:

March June Scpl Dec average

15-95 1664 16-94 17-20 16-6615-28 16-33 16-78 17 36 16-4417-28 17 46 18-82 20-91 18-56

instantmilk ........ 10-12 10 33 10-83 11 13 10-6446-50 47 74 49-27 50 60 48-53

Othermilk 4517 32 78 29-99 31 45 34-66

CWESE:

121-40 124-36 12456 13141 125-29

93-10 95 93 98-60 10108 97-10

MEATAND MEAT PRODUCTS:

11026 11329 118-24 11507 114-33

CarcasemeatBeefand veal(c) 114-67 12676 12002 12324 120-59

85-95 99 15 95 16 96 28 93-50Pork {<•) 90-94 91 26 87-82 98 11 91-69

Otter meal and meatproductsLiver(c) 67 06 71 40 68-22 64 79 67-85Offals,other thanliver 62-73 61 98 73-58 56 17 63-02

98 05 10154 10256 101 13 100-75Baconand ham,cooked, includingcanned 137-45 14338 146-90 13552 141-17Cookedpoultry, not purchasedin cans 132-10 12635 132-80 12795 129-75

113-49 11508 119-26 11950 116-85Othercooked meat. not purchasedin cans 124-65 12394 132-80 13082 128-04Othercannedmeatandcannedmeatproducts 55-70 62 23 62-66 63 81 60-84Broilerchicken,uncooked, includingfrozen 59-74 61 85 65-23 62 89 62-46Otherpoultry, uncooked,includingfrozen(c) 59-94 64 14 63-83 68 39 64-45

59-88 74 33 63-45 61 08 62-58Sausages,uncooked,pork ..... 61 88 63 13 64-95 64 39 63-57Sausages,uncooked,beef ..... 56 62 58 64 61-41 62 66 59-84Meatpiesandsausagerolls, rcady-to-eat 71-93 73 99 79-31 76 61 75-55Frozen convenience meats or frozen conveniencemeat

products 81-85 86 70 93 41 92 31 88-48Oihermealproducn (r) 87-20 93 53 97-90 97 48 94 00

FISH:White,filleted,fresh 99-97 10466 10508 10301 10302While,unfilled, fresh ...... 79-27 72 21 78-85 91 24 78-91White,uncooked, frozen ...... 106-82 10277 106-58 10752 105-85

77-87 81 88 77-33 70 62 76-7471-23 64 59 71-68 68 41 68-5481-70 119 11 87-43 81 63 92-12

10902 10705 III 52 99 87 10608100-96 13600 115-60 10468 1140686-33 68 31 72-28 77 43 73-70

Shellfish 193-61 210 07 211-24 217 29 208 18122-53 12320 128-52 13072 126-48153-81 15771 159-35 15075 155-6384 05 88 55 85-79 90 37 8716

124-78 12201 118-84 13031 123-4191-04 95 21 9806 10179 96-19

EGOS 5-35 5 38 5-28 5 44 5-36

fATS:6911 71 99 72-76 72-65 71-5634 01 34-94 35-20 35 15 34-83

Lardandcompoundcooking fat 25-52 26-08 25-84 25 12 25-6340-88 42 77 40-65 38-62 40-70

SjGARANDPRESERVES:

53-25 56 69 57-81 54-92 55-56

15-80 16 17 16 96 17 53 16-6134-93 36 07 37 08 37 58 36-38

Marmalade ........ 31-82 32 71 34-31 34 90 33-49Svrup,treacle ....... 32-69 32 84 32-38 19 32-81Hooey 66-29 66 71-25 73 38 69-40


TABLE 11 —continued

Averagepricespaid in 1980


VEGETABLES:

March June Sept Dec average

Old potatoesJanuary - August

5-76 6-58 5-49 — 5-99

New potatoes6-75 712 8-30 — 6-86

January - August1503 11-48 6-88 — 8-93

Potatoes1200 11-95 7-86 — 9-02

September- Decembernot prepacked ....... — — 4-63 4 65 4-64

Freshprepacked ....... — — 5-53 5-77 5-71

Cabbages ........ 12-22 13-85 12-86 12-79 12-93Brusselssprouts ....... 13-66 17-67 17-45 14-87 14-40Cauliflowers ....... 2216 16-65 1618 18-00 17-53Leafy salads 52-38 34-69 30-67 40-75 37-28Peas 66-20 21-99 18-67 41-50 21 01Beans . 61-43 22-84 19-52 27-10 20 69Othergreenvegetables 22 03 20-75 30 03 45-52 27-61

Carrots ........ 9-40 14-65 13-93 9-96 11 46Turnips andswedes ...... 8-91 10-88 10-56 9-39 9-S3Other root vegetables ...... 18-40 23-49 22-20 18-69 20-02Onions, shallots,leeks ...... 14-30 19-90 17-80 14-45 16-45Cucumbers........ 41-40 34-75 29-90 34 09 34-24Mushrooms........ 87 06 83-56 8613 86-61 85-80Tomatoes ........ 49-92 49-62 3317 35-38 41-57Miscellaneous ....... 35-88 44-65 26-61 31-43 33 21

Processed1806 17-97 17-91 17-36 17-8518-83 19-95 20-55 20-59 19-9417-78 18-99 19-27 19-34 18-82

Cannedvegetables,otherthanpulsespotatoesor tomatoes . 27-48 29-43 29-59 28-68 28-76Driedpulses,otherthanair-dried .... 33-82 34-98 33-76 33-59 33-96

192-92 189-69 221-98 233-19 204 2450-45 41-62 57-55 49 04 48-03

Chips, excludingfrozen ...... 53-91 52-94 54-25 53-25 53-596215 74-84 79-09 75-20 71-5422-90 23-83 25-47 27-11 24 61

Crispsandotherpotatoproducts,not frozen . 113-88 114-41 125-61 121-62 118-96Othervegetableproducts...... 63 05 63-32 66-76 68-26 6512Frozenpeas........ 31-71 30-44 31-68 32-40 3152Frozenbeans ....... 34-78 35 14 36-70 40-94 36-32Frozenchipsand other frozenconveniencepotatoproducts 28 00 28-40 28-16 28-73 28-33All frozen vegetablesand frozen vegetableproducts, not

38-35 39-16 41-03 39-89 39-56

FRUIT:Fresh

Oranges ........ 20-32 20-46 19-58 2216 20-49Othercitrusfruit 22-38 21-39 26-47 25-41 23-53Apples ........ 18-52 23-79 26-46 1616 2109Pears......... 18-87 26-24 25-74 19-18 21-89Stonefruit ........ 63-45 59-71 31-38 28-83 34-14Grapes ........ 63-49 69-62 44-69 33-22 43-40Soft fruit, otherthangrapes ..... 66-00 55-66 35-71 71-87 40-45Bananas ........ 24-14 26-26 26-44 25-99 25-73Rhubarb ....... 22-78 12-59 13-15 30-18 1504Other freshfruit ....... 40-78 35-83 25-64 30-70 29-35

Cannedpeaches,pearsandpineapples .... 29-58 29-35 30-40 29-70 29-T7Othercannedor bottledfruit ..... 32-75 34-31 33-91 35-96 3415Dried fruit anddriedfruit products .... 55-53 59-44 59-02 53-45 56-14Frozen fruit and frozenfruit products .... 47-84 6000 66-54 73 00 60-28Nutsandnut products ...... 86-33 90-48 94-71 87 01 88-92Fruit juices ........ 31-51 30-25 29-62 30-37 30-40

Tables 75




CEtEALS:

March June Sepi Dec average

Whilebread, largeloaves,unsliced 19-92 20 97 21-20 21 47 20-8817-79 18 51 18-84 19 05 18-54

Whitebread, smallloaves,unsliced 26-21 27 18 28-13 27 97 27-37Whitebread, smallloaves,sliced 26-38 27 24 2811 28 90 27-68

22-94 24 19 24-50 24 27 23-96Wholewheatandwholemealbread . 23-31 24 71 24-43 24 52 24-28Oner bread 36 04 38 06 37-57 38 57 37-54

10 91 11-22 10 81 10-8646-82 51 90 51-90 47 46 490671-41 72 03 74 00 77 16 73-6648-20 54 42 53-93 58 79 53-47

Biscuits,other thanchocolatebiscuits 4606 47 89 49-81 51 93 48-9195-95 99 75 101-59 10087 99-5025-85 27 29 28-83 27 77 27-4044-05 45 52 46-92 47 03 45-9119-75 20 06 20-57 22 30 20-7155-56 63 82 6214 68 36 62-95

Rice 26-54 27 29 30-28 28 76 28-27Cereal-basedinvalid foods(including"slimming •foods) 165-74 15086 176-92 79 38 152-98

13307 10768 147-57 12025 13000

Cereal convenience foods, including canned. not specified82-76 86 24 84-92 95 43 87-56

44 66 47 51 51 00 49 90 4818

BEVERAGES:

31-69 32 77 20-15 31 09 27-50

Tea 9608 91 70 97-20 106-54 97-76226-19 233 68 21602 218-68 223-90359-46 361 85 362-71 350 16 358-73157-13 15237 148-51 15271 152-42114-80 100 13 103-91 10573 106-34

MISCELLANEOUS:

72-69 74-94 76-13 75 04 74-65

Babyfoods, cannedor bottled 54-40 51 23 61-10 63 06 56-92Soups,canned..... 22-10 24-55 25-01 24-42 23-78Soups,dehydratedand powdered . 135-53 155-38 164-57 166-62 152-30Acceleratedfreeze-driedfoods(excludingcoffee) — 120-42 145-23 130-50

66-60 63-59 62-98 69-90 65-1839 01 41 12 42-64 43 09 41-44

Meatandyeastextracts 16149 159-82 166-62 18409 168-58Tabicjetty,squaresand crystals 42-28 42 35 42-84 42 76 42-57Ice-cream(servedaspartof a meal),mousse 32-11 32 18 33-74 33 18 32-87Ml frozenconveniencefoods, not specifiedelsewhere 88 00 72-93 88-31 97-78 84-97Sab 8-48 903 10-26 10 12 9-46

132-92 121-28 11716 147-30 124-76

Supplementaryclassifications(6) (d)CHEESE:

Naturalhard:—91-5396 00

1090389-48

93-269818

117-6895-72

96-89 99 05105-9610504104-13

951210014109-14

OtherUK varietiesor foreignequivalents

Totalnaturalchetsr ....... 101-43104-82102-65 94-96

CARCASEMEAT:Beef—joints(includingsides)on thebone

93 10 95-93 98-60 101OS 97 10

joints, boned....... 77-21134-94108-63185-12

111-61148-38111-001969585-69

134-21

100-10123-16109-27195-3684-68

115-99

118-52142-40108101880688-16

103-42

96-5413602109-15191-38

steak,lessexpensivevarieties ....steak,moreexpensivevarieties ....

81-9411315

84-99114-99

Toutbttf and vtat 114-67 126-76 12002 123-24 120-59

Mutton. 80-6583-40

1060054-62

90-7094-68

115-5756-93

84-3393-46

112-7259-56

83-5395-72

113-2053-57

83-8590-96

111-8556 03

Lamb:—joints (includingsides) .....chops(includingcutletsand fillets)all other

Tortmuttonandkmb 85-95 99-15 95-16 96-28 93 SO

Pork:—joints (includingsides) ..... 83 05106-15120-20

83-20105-32122-25

75-75105-92132-74

96-28109-27125-42

83-98106-55125-88

chops........filletsandsteaks ......allother 67-44 69 00 6611 65-69 66-89

Totatmrk 90-94 91-26 87-82 9811 91-69




OTHER MEAT AND MEAT PRODUCTS:

Jan/March

April/June

July/Sept

Oct/Dec

Vearivaverage

Liver:—ox ........ 47-9284 41541394 30

52-9685-4254-9873-79

53-2480-3652-7277-40

53-27 Jl-20826S53-0616-31

80 1550 5281 38

Bacon and ham, uncooked:—joints (includingsidesandsteakscut from joint j

07-06 71-40 68-22 64-79 6785

94 00112-92

99-88114-4198 68

102-40116-3798-71

95 83114-7299 79

97-9711442981595 91

Totalbaconandham,uncooked 98 05 10154 102-56 101 13 100-75

Poultry, uncooked, including frozen:—chicken,otherthanbroilers .... 52-29

71-3281 16

53 8283 068114

57-2183-2376 54

57-7374-7592 30

55-3677 1684 16

Totalpoultry, uncooked,otherthanbroilers 59-94 6414 63-83 68 39 6445

Delicatessen-typesausages 104-841367966-34

144-98

109-3013"'-24

114-27■4001

121-9414539

11318

Meatpies,pastiesandpuddings 70-81170-58

72 00161-41

75 19174-31

139-857101

Readymeals 161-627499Other meatproducts,not specifiedelsewhere 73-93 75-68 77-77 72-54

FATS:

87 20 93-53 97-90 S>7<« 94-00

Danish67-7673-2969 54

71-0677-6971-8770 40

71-8177-61

72-2074-7772-8171-92

70-2475-79

UK 71-72 71-4470-87Other 68-62 72-22

69-II 71-99 72-76 72-dJ 70M

Margarine:—soft 35 4130-15

35 6233-24

35-7933-56

35-5134-24

356032-13other

Totalmargarine 34 01 34-94 35-20 35-15 34S3

(a) Penceper lb, exceptper pint of milk, yoghurt,cream,vegetableand saladoils, vegetablejuices, fruit juices,coffeeperequivalentpint of condensed,dried and instantmilk; peronc-ienthgallonof ice-cream;peregg.

(b) Sec Appendix A, Table 7 for further detailsof (he classificationof foods.

(c) Thesefoods are alsogivenin greaterdetail in this tableunder "Supplementaryclassifications"'.

(</)Supplementarydata for certainfoods in greaterdetail than shownelsewherein the table; the totals for eachmainfoodarerepealedfor easeof reference.

Tables 11

TABLE 12

Percentages of all households purchasing seasonal

types offood during Survey week, 1980

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

RSH:White, fresh, filleted .... 16 16 15 17

While, fresh, unfilleted 2 3 2 2

Herrings, fresh, filleted ... ... ...Herrings, fresh, unfilleted

"i "i "3

1

Fat, fresh, other than herrings 2

White, processed .... 5 4 3 4

Fat, processed, filleted 4 3 4 3

Fal, processed, unfilleted 1 1 1 1

Shell 3 3 3 3

EOGS ...... 75 72 71 71

vegetables:

Potatoes, raw ..... 60 70 62 54

Cabbages, fresh .... 32 34 29 25

Brusselssprouts, fresh 33 1 3 32

Cauliflower, fresh .... 12 29 23 18

Leafy salads, fresh .... 30 50 36 22

Peas,fresh ..... 1 3"2Beans,fresh ..... 2 10

Other fresh green vegetables 1 3 2 1

Carrots, fresh ..... 44 33 31 38

Turnips and swedes, fresh 17 6 6 14

Other root vegetables, fresh . 14 9 8 12

Onions, shallots, leeks, fresh 39 42 37 35

Cucumbers, fresh .... 17 35 28 14

Mushrooms, fresh .... 22 23 18 21

Tomatoes, fresh .... 43 65 60 39

Miscellaneous fresh vegetables 14 17 18 16

Fttirr:

Oranges, fresh .... 34 34 24 20

Other citrus fruit, fresh 28 20 13 24

Apples, fresh ..... 56 56 45 41

Pears, fresh ..... 12 9 11 13

Stone fruit, fresh . . . . 3 4 30 3

Grapes, fresh ..... 3 4 9 13

Soft fruit, fresh, other than grapes . ... 8 1330Bananas, fresh .... 33 38 37

Rhubarb, fresh . . . . 2 4 1 ...Other fresh fruit . . . . 1 3 8 4

Regional and type-of-area averages of consumption,

expenditure and relative food price levels

Tables 81

11!

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Tables 83

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Tables 85

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TABLE 15

Type-of-area variations (a) in household consumption of the main foodgroups, 1976-1980

(Expressed as percentage deviations from the national averages)

Type of area

Metropolitandistrictsand theCentralClyde-

Non-metropolitan districts

FoodAll

households

wardswith electorateper an:re of—

codes GreaterLondon 7 or

more

3 butless

than7

0-5 butLess

than O f

MILK AND CREAM:

sideconurbation

lessthan 3

Liquid milk-full price(ft) 4 100100welfareandschool(ft) 5, 6

Total liquid milk ....Condensedmilk (A)Driedandothermilk (ft) .

4-69

100100100100

- 4 - 2 + 0 +0 * 2 + <

11-1417

Totalmilk andcream 4- 17 too - 3 - 3 + / +/ + 2 + >

cheese:Natural 22

23100100

+ 7- 8

- 12+ 4

0 +4+4

+■3 + 10- 4+ 8

MEAT:

22, 23 100 + 6 -II 0 +4 +2 + 9

Beefandveal ....Mutton and lamb .... 31

3641

100100100

+ 3+42+29

+ 6+ 0- 9

- 8 -9-6-2

+ I + 11- 100

- 8+ 1

Totalcarcasemeat ....Baconandham,uncookedPoultry, uncooked.... 31-41

55100100100

+/»- 10+30

+ /+ 8

- 6 -7-2

+ 3+ 5- 1573, 77 -

46-51 |58-71 \

78, 88.94J

- 2- 5+ 0 - 1

Other meatandmealproducts . 100 - 4 + 7 + 3 - 1 - « -10

Total meat 31-94 100 +10 + 4 - 2 -3 - * - 4

FISH:100.105\III —113J114-117118-123110,127

Fresh 100 + 1 + 19 - 1 -7 - 6

Processedandshell 100100100

+50+ 4+ 16

-15+ 17-13

- 8+ 2+ 4

-4 - 4Prepared,includingfishproducts -8

+2-25-13Frozen, includingfishproducts . + 10

Totalfall 100-127 100 +12 + 7 + / -4 - s -13

(Eggspurchased).... 129 100100

- 1+ 2

+ 1+ 4

- 1+ 2

-20 : i

• ~

fats:

- 8

135138139

143,148

100100100100

+ 8-26

- 4+ 6+ 8- 10

- 2+ 2+ 1

-0-2+2-8

+ 3

+ 3

+ 4+ 9

Lard andcompoundcookingfatAll otherTats +76 - 9

- 1- 18

SUGARAND PRESERVES:

135-148 100 - / + 0 - / -/ + / + 3

150151- 154

100100

- 13 + 4 - 1+ 1

-3 t \- 10+ 8Honey,preserves,syrupandtreacle - 3

Totalsugarandpreserves 150-154 100 -II + 3 - 0 -2 + 0 + 10

VEGETABLES:156- 161162-171172-183203- 208

100100100100

- 7+11+ 9+50

+ 6 - 3 -0-4+0+8

* 0+ 15+ 3-28

- 15 - 2 + 11+ 0Other fresh - 3

-17- 2+ 3Frozen, includingvegetableproducts

Other processed, including vegetableproducts..... - 1

184- 202 100 - 9 + 15 + 6 - 1 - 9 -23

Total vegetables .... .56- 208 100 + ' -0 -0 - /

Tables 87


Type of area

Metropolitandistrictsand theCentralClyde-

sideconurbation

Non-metropolitandistricts

FoodAll

households

wardswith electorateper acre of—

codes GreaterLondon 7 or

more

3 butless

than 7

0 5 but Lessthan 0 5

nxi

lessthan 3

Fie*. 210-231233- 248

100100

+26+28

- II - 70

+2-0

+ 5+ 4

+ 4Orljer.ndudiogfruitproducts - 16 + 1

VBtAXS.

210-248 100 +26" -12 - J +/ + 4 + 3

Bfcmntnad ....»t*ebrad(standardloaves)^Soic*heiiandwholemealbread<X*rbread

233231-254

256263

100100100100

+ 9 - 4+ 12-34+ 12

+ 3- 1-0-3+9

+ 1- 4+23- 13

- 2- 15+ 9

- 1+28

- 3 - 13

MM 251-2638

88

88

88

- // + 9

+ 1

- 0 -2-»+ 3

+ 5

-6

+ 2

+ 1

- 3

+ 2

- /

+24-13+ 4

+34+ 3

-15

FVw 264267,270271- 277

- 12 - 3+ 3

+ 3

+ 11

+ 5

Uta - 6 + 7 - 5

Bsnai .....Oamealandoatproductsartifactcereals....(XlrcmaJs .... - 5

-21- 2 - 1

-13+ 3

281 - 9

282285-301

- 7

+22- 7

+ 9 - 3 - 16

rstfmwn 251-301 100 - 7 + 6 ♦ 0 - 4 - 0

smuctS:Tea 304 100

100100100

+ 3

+ 2- 7

+ 12

+ 8 - 1+ 2

-4

0

- 5

+ 8

- 7

+ 10+21

Cafe 307-309312313

-10Catoaanddnnkinichocolatefcandedfooddnnks

- 14 - 7+ 12

+ 70

0- 6 - 6 - 6

. . . . 304- 313 100 + 3 + 3 + 0 -J - 2 - 2

W TV percentagedeviationsarc affectedby samplingfluctuations,but manyof thedivergenciesfrom the nationalaverageareHI established.Seealso Table 17.

W Percentagedeviationsare not shown for thesefoods becausethe averagesupon which they arc based(seeTable 17)arewcjectto relativelylarge rounding errors.


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Tables 91

TABLE 17

Household food consumption according to type of area:

five-year averages for main food groups, 1976- 1980

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

Type of area

FoodCodes

Allhouseholds

Metropolitan Non-metropolitandistricts

GreaterLondon

districtsandthe Central Wards with electorateper acteof-Clydeside

conurbation 7 or more 3 but lessthan 7

0-5 butlessthan 3

Lessthan

MILK AND CREAM:

0-5

Liquid milk— full price (pt)welfareand

Khool (pt)

4 4-36

0-07

4-20 4-24

008

4-37

0-07

4-38

0-08

4-46 4-62

0055, 6 0-07 0-07

Ton* TuiukI mUk . . (pt)Condensed milk . (eq pi)Dried and other milk

4-69

4-430-13

4-270-14

4-32012

4 44 4-43014

4-32013

4-680-120-14

(pt oreq^pt)

II - 1417

0-230-02

0-25003

0-240-02

0-24003

0-24003

0-22003

0-22003

Total mi»(pi or eq pt) 4-17 4-82 4-69 4-69 4-95 4-93 4-90 5 06

2223

3-560-24

3-810-22

313 3-560-26

3-720-25

3-660-24

3-910-23Processed 0-25

Total chrrsr 22. 23 3 SI 404 3-38 3 SI 3-97 3-89 414

MEAT:Bccfandveal 31

3641

8-114183-46

8-38 8 614-20

7-483-853-51

7-383-913 39

8-203-923-32

9023-753-46

Mutton and lamb 5-934-45Port .... 3-15

31-41 15-744-256-15

19-753-82802

13-964-6160S

14-84403618

14-684-18

15-45 16-22Bacon and ham,uncookedPoultry, uncooked

5573. 7746-5158, 71

78- 88, 94

4-21 4-48

^12-88

6- 10 5-65 5-22

Other meat products 12-32 13-82 13-29 12-76 12-31 11-53

Tow/mew 31-94 39 00 42-90 40-43 38-36 37-71 37-62 37-47

Fresh ....Processed andshellPrepared, includingfish

100.105III - 113114- 117

y 1-36

0-48

1-37

0-72

1-62

0 41

1-34 1-27 117

0 46

1-28

0-460-44 0-46

C~a»« iau-tiutinaf*,ah118-123 1-38 1-43 1-62 1-41 1-27 1-20 103

frozen, including Dsn110,127 1-26 1-46 1-09 1-31 1-28 1-39 i to

Toftfi* 100-127 4-45 4-97 4-74 4-49 4-27 4-22 3-87

EOG5: . ... (no)(Eggs purchased) (no)

129 3-923-78

3-873-85

3-973-92

3-883-84

3-833-78

3-873-70

4-183-49

FATS:Butter ....Margarine ...Lard and compound cooking

far ....KB other fats

135138

4-58 4-962-58

4-38 4-48 4-573-44

4-733-50

4-783-823-51 3-73 3-58

139143,148

1-86112

1-461-97

200101

1-871-02

J -89 1-91 1-870-921-03 1-07

Total/It ... 135-148 II 07 10-96 II 12 10-96 10-93 11-21 11-39

StXiA« AND PkESEKVES:Sugar 150

151-154

11-78

2-20

10-22

2-20

12-22

213

11-71

2-22

11-40

2-25

II 90

213

12-96

2-38Honey, preserves,syrup and

treacle ....Total attortnd promts . ISO- 154 13-99 12-42 14-34 13-94 13-65 1402 15-34

VEGETABLES:Potatoes ....Fresh greenOther fresh

156- 161162- 171172-183

40 94 37-9313-4216-60

43-4910-3114-84

39-80118614-89

40-8111-5815-31

40 44 41 06

Frozen, including vegetable

12-0615-27

13-4315-34

13-8315-76

productsOther processed, including

203- 208 3-84 5-75 319 3-95 4-14 3-82 2-77

vegetableproducts 184- 202 11-44 10-43 1315 1213 11-31 10-36 8-86

156-208 93-53 94-14 84-97 82-64 8313 83-39 82 28


TABLE 17—continued

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

Type of area

FoodCodes

Allhouseholds

Metropolitandistrictsandthe CentralClydeside

conurbation


GreaterLondon

Wards with electorateper acreof-

7 or more 3 but lessthan7

0-5 butlessthan 3

Lessthin

FRUIT:

0-5

Fresh 210-2)1 18-88 23-71 16-82 17-59 19-27 19-73 1966Other, including fruit products 233- 248 6-46 8-25 5-41 6-46 6-45 6-74 6-55

Total/mil .... 210-248 25-34 31-96 22-23 24-05 25-72 26-47 26-21

CEREALS:Brownbread 255 3-36 3-65 3-22 3-47 3-35 3 39 319While bread (standard loaves) 251-254 24 46 20-67 27-50 24-21 23-66 23-54 24-25Wholewheat and wholemeal

bread .... 256 0-95 104 0-63 0-93 1-04 117 I -22Otherbread 263 3-34 3-25 3-75 3-40 3-42 2-92 2 91

Totalbread.... 251-263 3211 28-61 35 09 32 02 31-46 31 00 31-67Flour .... 264 5-97 5-25 602 5-78 5-52 6- 10 7-39

3-87 3-65 413 3-99 3-97 3-68 3-37Biscuits .... 271-277 5-53 5-26 5-44 5-70 5-79 5-46 5-33Oatmealandoatproducts 281 0-47 0-37 0-43 0-52 0-44 0-41 0 6!Breakfastcereals. 282 3-38 315 316 3-55 3 44 3-47 3-47Othercereals 285- 301 5-25 6-39 5-74 509 5-29 4-40 4-44

Totalcereals.... 251-301 56-54 52-66 60 01 56-66 55-93 54-54 56 29

BEVERAGES:Tea 304

307- 309312313

2090-590- 14017

2150-600130-19

2-250-53012016

2070 600130-19

2000-59015017

1-980-64014016

1 950-650170-16

Coffee ....Cocoa and drinking chocolateBrandedfood drinks

Totalbeverages 304- 313 2-98 3 07 3 07 2 99 2 90 2-91 2 91

(«>Seealso Table 15.

Tables 93

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fresh

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lite,u

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ing

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,fresh

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fresh

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ish

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meat

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d, i

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anned

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dp

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ry,n

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purc

hase

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cans

RS

H:

Tables 95

Less

lhan

0-5 ■> ac

t —OO 12

-57

0-9

50

-66

0-4

20

-23

Non

-metr

op

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Tables 97

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Tables 103

104 Expenditure: 1980Household Food Consumption and

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Food

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1

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11

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20

8

20

2

20

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23

12

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25

4

26

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27

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15

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0-

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52

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62

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Bro

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and

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4

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31

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13

30

4-

31

3

31

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31

9

31

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food

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TA

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PEN

DIT

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Bra

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food

dri

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MIS

CELL

AN

EO

US

:

Freezer-owning and other household

group averages of consumption, expenditure


Tables 149

TABLE 33

Household expenditure on seasonal, convenience and other foods accordingto ownership of deep-freezers, together with comparative indices of food

prices and the real value of food purchased, 1980

Householdsowning a

deep-freezer

Householdsnot owning

aAH

householdsdeep-freezer

£ £ £

(i) Expenditure and value of gardenand allotment produce, etc.Expenditure on:

r person per we

106

ek)

Convenience foods

109 1-07

0-390-31119

0-45 0-420- 20 0- 26

Other convenience foods

Total convenience foods

1- 21 1- 20

1-894-35

1-87416

1-884-26

Total expenditure .....Value of garden and allotment produce, etc

7-33

0-20708010

7-21016

Value of consumption .... 7-53 7-18 7-37

(ii) Comparative indices (a) of expenditure, pricesand purchases (all foods)

(all households = 100)

101- 6 98-297-5

101-0

100100100

Value of consumption .... 102- 299-4

Index of value of consumption deflated byindex of food prices .... 102-9

102-3102-8

96- 5 100100100

97- 296-9

(a) See Glossary

Tables 151

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Tables 153

TABLE 35

Food expenditure in households owning a deep-freezer compared with

expenditure in other households: main food groups and selected food items,

annual averages 1980


MILKANDCREAM

Foodcodes

Householdsowning a

deep-freezer

Householdsnot owning adeep-freezer

Allhouseholds

Uquidmilk—full price ....welfareandschool .

4 67-61004

67-32003

67-480-035. 6

Tataliquidmilk 4-69

67-451-897-354-52

67-352057032-49

67-511-977193-57

CundentedmilkDriedandothermilk .... 11-14

17

T'V&milkandcream ..... 4-17 81-41 78-93 80-24

f HEESE:Samral 22

2323-691-65

20-571-59

22 211-62

MEAT

22. 23 25-34 22-15 23-83

Beefandveal...... 313641

66-8527-2026 10

54-3725 0420-73

60-9726-1823-55

Muttonandlamb .....Pott

31-41 120-IS 100-1426-3322-71

110-7026-4225-16

Hiconandham.uncooked....Frozenconveniencemeatsor frozencon-

Othermealandmeatproducts

5573. 77

26-5127-37

46. 51 158-71. 78-83 >

94 J

88 9-95 618 817

55-53 65 04 6005

31-94 239-49 220-40 230-48

FBHr100.105 \111-113 /114-117118-123110.127

Fresh 7-24 8-90

31912-43

803

Prepared,includingfishproducts .Fraren.includingfish products

4-8510-249- 16 8-32

4-0611-288-76

Toldfa* 100- 127 31-49 32 83 32-12

tecs 129 18-87 19-61 19-22

FATS:Butter 135

138139

143.148

17-888172-664-20

18-388-523173-34

18-128-33

Lardandcompoundcooking fat . 2-90Otherfats 3-80

Tout/m 135-148 32-90 33-41 33 IS

ilCAUANDPM5ERVESS«pr 150

151- 15410-944-32

12-355-29

11-614-78Honey,preserves,syrupandtreacle

T~m*m*P~~. ... 150- 154 /J-27 17-63 16-38

^OETABLESPotatoes ...... 156-161

162-171172-183

13-54100023-244-44

16-7810-7121-962-91101

150710-3322-643-72

Otherfresh203

Frozenchips and other frozen conveniencepotatoproducts ..... 204 1-45 1-24

All frozen vegetablesand frozen vegetableproducts,not specifiedelsewhere

205 2-78 1-34 2-09

208184-202

3182113

1-6024-44

2-44Otherprocessed,includingvegetableproducts . 22-69

T*itimetables 156- 208 79-76 80-73 SO-22




Foodcodes

Households Householdsnot owningadeep-freezer

Allhouseholdsowninga

deep-freezer

FRUIT:210-231 30-83 24-77

01527-960-29

Fresh0 41Frozenfruit and frozenfruit products

233- 240\245.248 / 17-16 13-96 15-66Other, includingfruit products,not frozen

210-248 48-41 38-88 43-91

CEREALS:255

251-254256263

5-7524-842-561-62

6-2829-972141-66

60027-262 368 64

White bread(standardloaves)Wholewheatandwholemealbread

231-263 41-V3-58

14-6420-430 61

4705415

16-8419-700 839-561-91

44-273-85264

267.270271-277

15-6820-100-71Oatmealandoatproducts . . . .

Frozenconveniencecerealfoods .

28110-483-73

10052-87

282294

285- 2911 11-74 12-98 12-32299,301/251-301 106-99 11302 109-85

BEVERAGES:304 10-85

14-800 48

14-3812-200-810-86

12-52

Cocoaanddrinkingchocolate307- 309

312113

13-580-830-77Brandedfood drinks .... 0-69

304-313 27-19 28-25 27-69

MISCELLANEOUS:318,319 . 4-78

21-30

5-58

16-87

5-21

19-21Soups,canned,dehydratedandpowdered

315 \320- 339/315-339 26-08 22-55 24-42

TOTAL EXPENDITURE..... £7.33 £7.08 n.2i

Special analyses

Tables 157

TABLE 36

Meals eaten outside the home: national annual averages, 1975 - 1980


Meals not from the

household supplyNet balance (a)

Mid-daymeals

All meals

outPersons Visitors

All households:1-76 301 •88 •04

1-72 2-97 •89 •04

1-74 2-99 •89 ■04

1-75 301 •89 •04

1-81 3-20 •88 •04

1-77 3-23 •88 •04

(a)

Set Glossary


TABLE 37

Meals eaten outside the home, 1980


Meals not from thehousehold supply

Net balance (a)

Mid-daymeals

All mealsout

Persons Visitors

AH households ..... 1-77 3-23 •88 •04

Analysis by regionScotland ..... I -67 312 -88 •04

Wales 1-64 2-87 •89 •03

England...... 1-79 3-26 •88 •04

North 1-85 313 •88 •04

Yorkshire and Humberside 1-83 3-33 •87 •04

Northwest 1-86 301 •88 •04

East Midlands .... 1-47 2-68 •90 •04

West Midlands . . . . 1-49 2-73 •90 •03

SouthWest 1-39 2-65 •90 •04

South East (6)/East Anglia 200 3-80 ■86 •04

Analysis by type of area

Greater London 219 404 •85 •04

Metropolitan districts and the CentralClydeside conurbation 1-79 313 -88 •04

Non-metropolitan districts: —

Wards with electorate per acre of—1-65 3 03 -89 •04

3 but less than 7 . . . . 1-76 3-30 •88 •04

0-5 but less than 3 1-69 3-13 •88 •04

lessthanO-5 . . . . 1-67 311 •88 •05

Analysis by income groupAl 2-51 4-61 ■83 •05

A2 2-36 4-39 •84 •04

B 1-92 3-50 •87 •04

C I -80 318 •88 •04

D 1-68 2-90 •89 •04

El 0-84 2-18 •92 •06

E2 119 2-38 •91 ■06

OAP (households containing one adult) 0-87 1-89 •92 •05

OAP (households containing one male

and one female) .... 0-34 0-89 •97 •03

OAP ("other" households) . 0-71 1-70 •94 •03

OAP (all) 0-60 1-38 •95 •04

Analysis by household compositionNo. of No. ofadults children

1 0 1-53 3-32 ■87 ■081 1 or more 2-73 4-28 •84 •052 0 1-42 2-93 •89 •052 1 1-83 3-36 •88 •042 2 1-83 316 ■88 ■03

2 3 1-89 304 ■89 •032 4 or more 1-84 2-55 •90 •02

3 0 1-64 3-46 •87 •04

3 or more 1 or 2 209 3-67 •86 •033 or more 3 or more 1-91 313 •88 ■024 or more 0 1-83 3-61 ■87 ■03

Tables 159




Net balance (a)

Analysis by age of housewife

Mid-daymeals

All mealsout

Persons Visitors

Under 25 years..... 2-06 4-36 ■84 •0425-34years 1-98 3-51 •87 •0335-44 years ..... 2- 10 3-51 •87 ■0345-54 years ..... 1-88 3-33 •88 ■0455- 64 years 1-33 2-79 ■90 •0665 - 74 years ..... 0-71 1-68 •94 •0575 and over . . . . . 0-80 1-67 ■93 •03

Analysis by housing tenureUnfurnished: council 1-69 2-90 ■89 •03

other rented . 1-62 2-97 •89 ■04Furnished, rented .... 2-85 6-79 •75 ■05Rent free 1-53 2-92 •89 ■04Owned outright . . . . 1-43 2-80 •90 •05Owned with mortgage 201 3-66 •86 •04

Analysis by ownership of deep-freezerHouseholds owning a deep-freezer . 1-89 3-45 ■87 •04Households not owning a deep-freezer 1-64 2-99 •89 •03

(a) See Glossary

(b) Including Greater London for which separate results are given in the anlaysis according totypeof area.


TABLE 38

A verage number of mid-day meals per week per child aged 5-14 years:national annual averages 1975 - 1980


Meals from thehousehold supply

All households:

Schoolmeals

Othermeals out

Packedmeals

Other

1975 2-80 010 0-37 3-731976 2-81 008 0-41 3-701977 2-78 010 0-59 3-531978 2-61 011 0-62 3-661979 2-63 015 0-68 3-541980 2-19 014 115 3-52

Tables 161

TABLE 39

Average number of mid-day meals per week per child aged 5-14 years, 1980

Meals not from the Meals from thehousehold supply household supply

School Other Packedmeals meals out meals

utner

Analysis by region

2- 19 014 115 3-52

Scotland ..... 1-74 015 0-47 4-64Wales 2-16 0-20 1-26 3-38England...... 2-24 0-14 1-21 3-41

North 2-89 015 0-38 3-58Yorkshire and Humberside 2-39 0-21 0-74 3-66Northwest 211 016 1-37 3-36East Midlands .... 1-83 008 113 3-96West Midlands 2-08 006 107 3-79SouthWest 212 012 1 65 3-11South East (a)/East Anglia 2-26 014 1-43 317

Analysis by type of area

Greater London .... 2-74 0-20 0-97 309Metropolitan districts and the Central

Clydeside conurbation 2-33 0-17 0-79 3-71

Non-metropolitan districts: —

Wards with electorate per acre of—

1-95 008 114 3-833 but less than 7 . 1-89 014 1-43 3-540-5 but less than 3 2-14 on 1-51 3-24less than 0-5 2-34 0-17 1-36 313

Analysis by income groupAl 2-68 0-24 1-21 2-87A2 2-39 015 1-27 319B 1-96 014 1-35 3-55C 2-12 014 114 3-60D 2-70 Oil 0-50 3-69cl (b) (b) (6) (b)E2 3 03 004 0-24 3-69OAP (all) (*) (A) lb) (*)

Analysis by household compositionNo. of No. ofadults children

1 1 or more 3-28 0-22 0-37 3132 1 2-36 018 112 3-342 2 206 013 1-26 3-55

2 3 2-03 012 118 3-672 4 or more 218 007 104 3-71

3 or more 1 or 2 2-41 0-25 1-21 3133 or more 3 or more 2-20 011 1-20 3-49



Meals not from the

household supplyMeals from the

household supply

Analysis by age of housewife

Schoolmeals

Othermeals out

Packedmeals

Other

212 017 0-53 4- 18

25 -34 years 212 009 100 3-79

35 - 44 years 2-25 017 1-26 3-322-30 018 1-35 3-17203 0-23 1-50 3-24

65 -74 years (b) (b) (b) (b)

Analysis by housing tenure

(b) (b) (b) (b)

Unfurnished: council 2-37 012 0-79 3-72

other rented . 218 0-20 107 3-55Furnished, rented .... (6) (6) (*) (b)Rent free 2-17 017 1-25 3-41

Owned outright .... 2-25 018 106 3-51

Owned with mortgage 2 06 014 1-41 3-39

Analysis by ownership of deep-freezerHouseholds owning a deep-freezer . 2-17 015 1-33 3-35

Households not owning a deep-freezer 2-23 012 0-91 3-74

(a) Including Greater London for which separate results are given in the analysis according to

type of area.

(b) Estimates are not shown because these households contain very few children (see Table 4,

Appendix A).

Tables 163

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Average nutritional value of

household food

Tables 167

TABLE 41

Nutritional value of household food: national averages, 1975 - 80

1975 1976 \<rn 1978 1979 1980

(t) Consumptionper personper day

E"OW . (kcal) 2290 2280 2260 2260 2250 2230(MJ) 9-6 9-6 9-5 9-5 9-5 9-4

Totalprotein It) 71-9 72 0 72-3 72-6 73-4 72-7Animalprotein ..... (g> 45-8 460 46<3 46-3 47-2 46-7Fa (g> 107 105 105 106 106 106Fattyacids:

saturated...... (g) 51-7 50-1 47-5 47-2 47-8 46 8tnonounsaturated (8) 39-8 39-7 390 39-3 39-7 39-6

(1) 10-1 10-5 10-4 10-6 10-7 113Carbohydrate(u) • (») 275 277 273 272 268 264Calcium (mg) 1010 1010 1000 990 960 960Iron . (mg) 11-6 11-5 no 1 •2 110 11 3Thiamin • (mg) 115 116 1-23 •19 1-22 116Riboflavin ...... . (mg) 1-77 1-77 1 81 •95 1-90 1-92

160 160 16 1 16-5 15-9 14-2• (mg) 28-9 28-7 291 29-5 30-6 29-6

VreSo|A"

51 48 52 5<1 54 58

• Cut) 930 1020 1030 1000 970 960^carotene lug) 2050 2210 2160 2370 2320 2360total(retinol equivalent)<r) . • Cug) 1370 1480 1470 1490 1350 1350

WaminDW) lug) 2-63 2-69 2-65 2-65 2-72 2-85

(//) As a percentageof recommendedintake(e)

96 95 94 94 99 100 99120 121 120 121 128 130 129

(aia percentageor minimumrequirement)(/) 185 185 184 185 its ITS 176186 184 183 181 177 174 173105 103 98 100 103 102 105122 122 129 125 127 132 126126 126 128 138 140 138 139185 184 185 188 187 195 188

VitaminC 177 166 178 188 188 188 200ViuminA (retinol equivalent)(c) 198 212 210 212 212 194 193VaaramD 82 83 83 83 na na na

(m) Percentageof energyderivedfrom protein.fat and carbohydrate

Protein 12-6 12-7 12-8 129 130 130F« 42-2 41-7 41-9 420 42-4 42-6

45-2 45-7 45-3 451 44 6 44-4

(iv) Animal protein asa perprotein

centaiXeof total

63-7 63-8 64-1 63-8 i "* 64-2

(v) Consumptionof nutrientsper 1000kcal

Toul protein (g> 31-5 31-7 32 0 32-1 32-6 32-6<g) 200 20-2 20-5 20-5 21 0 20-9

Fs to 47 46 47 47 47 47Filly acids:

(g) 22 6 220 21-0 20-9 21-2 210(g) 17-4 17-4 17-3 17-4 17-6 17-7(g) 4-4 4 6 4 6 4-7 4-8 51

Carbohydrate(«) (g) 120 122 121 120 119 118Calcium ■ (mg) 441 442 442 437 428 429

• (mg) 5-0 50 4-9 50 4-9 510-50 0-51 0-55 0-53 0-54 0-52

Riboflavin 0-77 0-78 0 80 0 86 0-84 0-86. (mg) 12-6 12-6 12-9 131 13-6 13-2

VitaminC 22 21 23 24 24 26VitaminA (retinalequivalent)(r) (ug) 599 651 652 657 600 60SVitaminD(d) • (ug) IIS 1-18 117 1•17 1-21 1-21

{a)Availablecarbohydrate,calculatedas monosaccharide.

Kb)Until 1979the valuesfor nicotinic acid includedthe vitaminwhich occurrednaturallyin cerealproductseventhough it isunavailableto man. The valuesfor nicotinicacidequivalent,however,haveneverincluded(his, so thereis no breakin this series.

(r) Until 1978the retinolequivalentof the householddietwastakenasthesumof theretinol,one-halfof the0-carotencin dairyproductsand margarineand one-sixthof the0-carotenein other foods. From 1979,however,it hasbeentakenas the retinol plusone-suahof the 0-carotenein all foods.

id) Contributions from pharmaceuticalsourcesof this (or any other) vitaminare not recordedby the Survey.

{*)Estimatesof percentageadequacyfor the years 1975to 1977,and the first set of values for 1978,are basedon therecommendationsof the Departmentof Health and Social Security(1969).The secondsetof valuesfor 1978,and thosefor 1979and 1980,are baaed on the recommendationsof the Departmentof Health and Social Security (1979). In deriving thesepercentages,an arbitrarydeductionof 10percentis madefrom theconsumptionfiguresgivenin section(i) of thetableto allow forwastage.

(/) Since1978the minimumrequirementfor proteinhasbeenderivedfrom United Nations' estimates(seeD H Buss,Journal ofHumanNutrition 33, 325- 328,1979).


TABLE 42

Nutritional value of household food: national averages, 1980

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

(/) Consumption per person per day

Energy . (kcal) 2240 2160 2260 2260 2230

(MJ) 9-4 91 9-5 9-5 9-4Total protein (g) 73-5 710 73-0 73-1 72-7

Animal protein (g) 47-8 46- 1 46-4 46-3 46-7

Fat (g) 107 104 106 106 106

Fatty acids:saturated (g) 47-8 45-9 46-5 46-9 468monounsaturated (g) 39-9 38-8 39-6 40-0 39-6

polyunsaturated (g) 10-9 11-1 11-6 11-6 11-3

Carbohydrate (a) . (g) 262 253 270 271 264

Calcium . . . . (mg) 970 950 950 960 960

Iron..... (mg) 11-3 110 11-6 11-5 11-3

Thiamin . (mg) 115 114 118 118 116Riboflavin . (mg) 1-95 1-90 1-91 I -92 1-92

Nicotinic acid (mg) 14-2 13-7 14-4 14-4 14-2

Nicotinic acid equivalent (mg) 29-8 28-7 29-8 29-9 29-6

Vitamin C (mg) 51 58 69 53 58

Vitamin A:retinol . 0«) 1000 950 920 950 960

/?-carotene (W5) 2680 2120 2010 2620 2360

total (retinol equivalent) (^g) 1450 1300 1260 1380 1350

Vitamin D (b) (Mg) 2-73 2-88 2-87 2-92 2-85

(ii) as a percentage of recommended intake (c)

Energy 99 % 100 101 99

Protein . . . . 129 125 129 131 129

(as a percentage of minimumrequirement) . 177 172 177 179 176

Calcium . . . . 173 170 172 175 173

Iron..... 103 102 107 107 105

Thiamin 123 123 127 128 126

Riboflavin . . . . 141 137 138 140 139

Nicotinic acid equivalent 189 183 189 192 188

Vitamin C . 176 199 238 186 200

Vitamin A (retinol equivalent) . 206 187 179 200 193

(i/7) Percentage of energy derived fromprotein, fat and carbohydrate

Protein 131 131 130 12-9 13-0

Fat 42-9 43 0 42-2 42-3 42-6

Carbohydrate • 440 43-8 44-9 44-8 44-4

,iv) Animal protein as a percentage

of total protein

65 0 64-9 63-6 63-3 64-2

Tables 169

TABLE 42 — continued

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

(v) Consumption of nutrients per 1000 kcal

Total protein (g) 32-8 32-8 32-4 32-3 32-6Animal protein ■ (g) 21-3 21-3 20-6 20-5 20-9Fat . • (g) 48 48 47 47 47

Fatly acids:saturated is) 21-3 21-2 20-6 20-7 210monounsaturated (g) 17-8 180 17-5 17-7 17-7

polyunsaturated (g) 4-9 5-1 5-2 5-1 5-1Carbohydrate (a) . (g) 117 117 120 120 118Calcium ■ (mg) 432 438 420 424 429

Iron.... ■ (mg) 5-0 51 51 51 5-1i hismin ... . (mg) 0-51 0-53 0-52 0-52 0-52Riboflavin . • (mg) 0-87 0-88 0-85 0-85 0-86Nicotinic acid equivalent (mg) 13-3 13-3 13-2 13-2 13-3Vitamin C • (mg) 23 27 30 24 26Vitamin A:

(retinol equivalent) ■ (MS) 648 603 557 611 605Vitamin D (b) • (W!) 1-22 1-33 1-27 1-29 1-28

(a) Available carbohydrate, calculated as monosaccharide.

(b) Contributions from pharmaceutical sources of this (or any other) vitamin are not recordedby the Survey.

(c) Estimates of percentage adequacy are based on the recommendations of the Department ofHealth and Social Security (1979). In deriving these percentages, an arbitary deduction of 10 percent is made from the consumption figures given in Section (i

) of the table to allow for wastage.


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TABLE 45

Type-of-area variations in nutritional value of household food, 1976- 1980

Metropolitan districts

and theCentral


Allhouseholds

Greater Wards with electorateperacreof—

London ClydesideConurbation

7 ormore

3 butless

than 7

0-5 but Lessthan

(i) Consumptionper personper day

lessthan 3 0 5

(kcal)(MJ)

(8)(g>

22609-5

72-6

22309-4

74-2490

107

23009-7

73-9

22509-4

72-346 2

105

22309-4

71-545-7

105

22409 4

2290

Total proteinAnimal protein 46-5

10646-1

106

71-345-8

105

9-672-346 5

107FatFatty acids:

saturated (g) 47-939-5

48-239-811-5

47-739-8

47-639-1

47-839-110-4

481 48Vmonounsaturated (g)

(g)(g>

39-3105

39-8104polyunsaturated

Carbohydrate10-7

271980

25810-9

279970

10-5271980

268 267 276960

11-2118

990III1-18

990 1020III1 20

11-2 11-5 11-2 no. (mg) 1-19

1-87na29-553

1-201-84

1 201-88

na29-452

1181*7

na■ (mg) 1-90

na30-562

1-87na29053

1-nNicotinicacid(<r).NicotinicacidequivalentVitaminC ....Vitamin A:

■ (mg)• (mg)

na na300 29 0

S»29 252(mg) 50

retinol .... ■ 0«)0-8)(Mg)(fg)

10002290

na

10402190

na

9802250

na

10102290

na

10102370

na

9802100

na2 69

990P-carotenc 2310

natotal(retinolequivalent)(a)VitaminD . 2-71 2-53 2-76 2-74 2-69 2-78

(ii) Percentageof energyderivedfrom protein,fat and carbohydrate

Protein .... 12-942-145 0

13-343-343-4

12-941-645-5

12-942 045-2

12-842-245 0

12-842-544-1

12-742045-3

(iii) Animal protein asa percentageof total protein

640 66-. 63-4 63-9 640 64-3 642

(iv) Consumptionof nutrientsper 1000kcal

Total proteinAnimal protein

(g)(g)(g)

32-220-647

33-322048

32-120-446

32-220-547

32020-547

31-920 547

31 6

Fat20-347

Fatty acids:saturated (B)

U)(g)(g)

21-217-54-8

21-6 20-717-34-8

121422

500-52

21-217-44-7

121438

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21-417-54-7

120441

500-53

21-5 21-417-44-6

121445

4 9

monounsaturated 17-951

116432

500-530 85

17-64-7

119441

4-90-530-84

polyunsaturatedCarbohydrate 120

(mg)436

500-53Thiamin ....

Riboflavin ....NicotinicacidequivalentVitaminC .

■ (mg)(mg) 0-83

13124na

0-8013022

0-8413123

0-8413024

0-53013

. (mg) 13-7 13-0 121■ (mg) 28 24 23

VitaminA (retinolequivalent)(0)Vitamin D

0-g) na113

na na na na1 20

na■ (eg) 1-20 1-20 1-22 1-20 1-21

(a) Not availablebecauseof the break in series—seefootnotes(b) and (c) to Table 41.

Tables 177

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178 and Expenditure: 1980Household Food Consumption

Tables 179

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13

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17

-51

8-3

51

4-9

6-3

6-9

11

11

19

12

21

18

44

24

27

39

63

79

4

or

more

child

ren

(45

)4

34

4

(40

)

(20

-

1)

18

-7

19

-3

(17

1)

(16

-7)

16

0

16

-

1

(14

-5)

(4-6

)5

-44

-7

(4-8

)

(12

7)

13

11

31

(14

3)

(44

5)

43

84

21

(37

1)

(v)

Consu

mpti

on

of

nutr

ients

per

10

00

kcal—

conti

nued

child

ren

21

-32

0-6

19

-51

9-4

17

-71

7-2

16

-81

6-8

5-1

4-9

4-9

5-0

2

ad

ult

sand

3

48

46

45

45

11

81

22

12

61

27

45

64

37

43

24

19

House

hold

sw

ith

child

ren

21

-42

1-3

20

-31

9-4

17

-71

7-9

17

-11

6-7

5-2

5-1

4-8

4-92

48

48

46

45

11

71

17

12

41

26

47

84

51

44

24

36

child

21

-72

1-3

20

-7

19

-9

18

-71

8-1

17

-51

7-2

50

5-5

4-8

5-2

1

adult

,

1

or

more

child

ren

1

49

49

47

46

20

-9

20

-71

9-9

16

-7

17

-31

6-9

4-6

4-9

4-7

11

11

16

12

0

12

5

42

84

42

43

0

39

5

Adult

sonly

*

46

46

45 * • * *

12

2

12

31

26 •

49

24

35

43

7

52

50

48

48

23

-32

2-2

21

-32

1-3

19

-61

8-6

18

01

81

5-4

50

4-9

4-9

10

51

12

11

71

18

42

64

29

41

84

21

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 C

D&

E2

•

(g)

.(g

)

.(g

)

•

(g)

■(g

)

(mg

)

Fat

Fatt

yaci

ds:

satu

rate

d

.

monounsa

tura

ted

poly

unsa

tura

ted

.

Carb

ohyd

rate

Calc

ium

TA

BLE

49

—co

nti

nued

Inco

me

gro

up

House

hold

sw

ith

Adult

sonly

1

adult

,

1

or

more

child

ren

2

ad

ult

sand

child

2

child

ren

child

ren

4

or

more

child

ren

3

or

more

ad

ult

s,

I or

more

child

ren

(v)

Consu

mpti

on

of

nutr

ients

per

10

00

kcal

—co

nti

nued

Iron

Thia

min

Rib

oflavin

Nic

oti

nic

aci

dequiv

ale

nt

.

Vit

am

in

C

Vit

am

in

A

(reti

nol

eq

uiv

ale

nt)

(mg

)

(mg

)

(mg

)

(mg

)

(mg

)

(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

D

&E2

5-2

5-2

5-1 5

0

0-5

1

0-5

30

-52

0-5

1

0-9

0

0-8

70

-84

0-8

7

14

-1

3-

13

-

13

-

36

30

23

23

64

2

66

06

23

68

9

4-9

4-

8

5-

1

0-5

40

-52

0-5

2

0-9

20

-83

0-8

9

13

11

2-6

12

-8

31

30

22

42

55

13

5-6

5-1

5-3

51

0-5

2

0-5

20

-52

0-5

0

0-9

00

-87

0-8

50

-80

14

-

13

-1

3-

12

-

32

26

24

24

S6

1

57

45

86

53

2

5-2

5-2

5-1

5-2

0-5

40

-54

0-5

30

-53

0-9

20

-90

0-8

60

-86

13

-3

13

-51

30

13

-2

34

26

24

22

59

25

65

56

0<

S0

8

5-3

5-4

5-2

5-2

0-5

50

-55

0-5

50

-56

0-9

30

-89

0-8

70

-87

13

-<1

3-:

13

-l3

-<

29

23

23

24

56

26

10

63

3S

40

(5-1

)5

-2

5-1

(4-8

)

(0-5

7)

0-5

40

-55

(0-5

1)

(0-8

7)

0-8

5

0-8

8

(0-6

9)

(13

-0)

12

-61

2-5

(11

-5)

(31

)2

6 21

(22

)

(46

3)

58

45

16

(68

7)

5-2

50

4-9

4-9

0-5

50

-53

0-5

0

0-4

9

0-9

30

-84

0-7

70

-76

14

-2

13

-31

2-5

12

-5

30

24

21 18

60

2

56

25

28

58

3

Tables 191

E _ i- cO M O V

□s

.a o u

-a<

(N rN —I CN

* *C OC\C' '© — in

Q

O £- O <N— O* O 00

CO

■5 o^o>w

SON<N00 CO

C>ON00 On

?N3 O On 3

3 = 88 S

Hi

Q

4>

ii— o< o

il

TA

BLE

50

Nutr

itio

nal

valu

eoff

ood

inhouse

hold

scl

ass

ifie

dacc

ord

ing

toage

of

house

wife,

19

80

house

hold

s

All

9-4

72

-74

6-7

46

-83

9-6

11

-3

11

-3 1-1

61

-92

14

-22

9-6 2-8

5

75

and

over

22

30

10

6

26

49

60 58

96

0

23

60

13

50

99

12

9

17

6

17

3

10

51

26

13

91

88

9-5

70

-24

61

48

-8

39

-41

0-

1

10

-5 1-1

1 I -98

13

02

80 2-9

8

22

70

10

6

27

59

80 50

10

40

21

80

14

00

11

1

13

8

16

1

18

2

97

13

11

32

16

3

(/'/')

As

a

perc

enta

ge

of

reco

mm

end

ed

inta

ke

65

-74

(i)

Consu

mpti

on

per

pers

on

per

day

11

-08

3-

1

53

-9

55

-34

6-5

12

-6

12

-7

1-3

42

-21

16

03

3-6 3-6

0

26

20

12

4

31

41

09

0

62

11

90

27

60

16

50

11

3

14

2

18

2

19

8

11

4

13

71

42

18

9

55

-64

10

-98

4-7

55

-3

55

-34

7-1

13

1

12

-9 1-3

22

-20

16

-63

4-5 3-4

8

Age

of

house

wife

26

10

12

5

30

51

07

0

67

12

50

27

10

17

00

11

1

14

3

18

8

19

8

12

0

13

51

45

19

9

45

-54

10

-27

9-7

51

-4

51

-4

43

-71

2-6

12

-2

1-2

52

04

15

-63

2-4 31

0

24

30

11

7

28

3

10

20

66

10

30

24

60

14

40

10

0

13

1

18

0

18

8

10

8

12

61

38

19

3

35

-44

91

70

-54

4-7

44

-6

37

-91

10

11

0 1-1

4

1 -85

13

-92

8-8 2-5

5

21

60

10

1

25

9

93

0 55

84

0

23

30

12

30

94

12

2

17

1

16

4

99

12

21

34

18

3

25

-34 8-1

63

-64

0-6

40

-4

34

-21

00

10

-

1

10

31

-73

12

-42

5-9 2-4

5

19

30

91

22

88

60 52

83

02

15

0

11

90

92

12

1

17

3

15

3

98

12

01

42

18

6

Under

25

8-2

64

-64

0-5

40

-5

34

-39

-8

10

-7 10

4

1-7

01

2-7

26

-3

2-7

6

19

50

91

23

18

70 50

81

01

94

01

13

0

94

12

5

17

5

16

4

10

8

12

2

13

91

90

\at

(kca

l)(M

J)■

(g)

■

(g)

•

(g)

■(g

)

•

(g)

•(g

)

•

(g)

•

(mg

)

•

(mg

)

•

(mg

)

■

(mg

)■

(mg

)

•

(mg

)

•

(mg

)

■

(MS

)

■

(MS

)

■

(Mg

)

•

(MS

)

(as

a

perc

enta

ge

of

min

imum

req

uir

em

ent)

Energ

y

Tota

lp

rote

in.

Anim

al

pro

tein

Fat

.

Fatt

yaci

ds:

satu

rate

d

.

monounsa

tura

ted

poly

unsa

tura

ted

.

Carb

ohyd

rate

Calc

ium

Iron

....

Thia

min

Rib

oflavin

Nic

oti

nic

aci

d

Nic

oti

nic

aci

deq

uiv

ale

nt

.

Vit

am

in

C

Vit

am

inA

:

reti

nol

B-c

aro

tene

tota

l(r

eti

nol

eq

uiv

ale

nt)

Vit

am

in

D

Nic

oti

nic

aci

deq

uiv

ale

nt

.

Vit

am

in

<

'

TA

BLE

50

—co

nti

nued

house

hold

s

All

13

04

2-6

44

-4

64

-2

32

-62

0-9

47

21

-01

7-7

51

11

84

29 5

10

-52

0-8

6

13

-22

66

05 1

-28

75

and

over

(iii)

Perc

enta

ge

of

energ

yderi

ved

from

pro

tein

,fa

tand

carb

ohyd

rate

12

-44

2-2

45

-4

65

-7

31

02

0-4

47

21

-51

7-4

4-5

12

14

31 4

-6

0-4

90

-88

12

-32

26

19 1

-32

(iv)

Anim

al

pro

tein

as

a

perc

enta

ge

of

tota

lp

rote

in

(v)

Consu

mpti

on

of

nutr

ients

per

10

00

kcal

65

-74

12

-7

42

-54

4-9

64

-9

31

-72

0-6

47

21

11

7-7

4-8

12

04

17 4

-80

-51

0-8

4

12

-82

46

29 1

-37

55

-64

13

0

43

-14

3-9

65

-4

32

-52

1-2

48

21

-2

18

-15

01

17

40

8 50

0-5

10

-84

13

-22

66

51 1

-33

Age

of

house

wife

45

-54

13

1

43

-24

3-7

64

-6

32

-82

1-2

48

21

-21

80

5-2

11

74

19 5

-10

-52

0-8

41

3-3

27

59

3 1

-28

35

-44

13

04

2-

1

44

-9

63

-4

32

-62

0-7

47

20

-61

7-5

51

12

04

31 5

10

-53

0-8

61

3-3

25

57

0 1-1

8

25

-34

13

-24

2-6

44

-2

63

-9

32

-92

10

47

20

-91

7-7

5-2

11

84

47 5

-30

-54

0-9

0

13

-42

76

15 1

-27

Under

25

13

-34

2-2

44

-5

62

-8

33

-12

0-8

47

20

-81

7-6

50

11

94

48 5

-50

-53

0-8

71

3-5

26

58

2 1-4

2

• ■

(g)

•

(g)

■

(g)

■

(g)

-(g

)

•

(g)

•

(g)

■(n

ig)

.

(mg

)

•

(mg

)

•

(mg

)

•

(mg

)

•

(mg

)■

0«)

■(M

?)

Pro

tein

....

Fat

Carb

ohyd

rate

Tota

lp

rote

inA

nim

al

pro

tein

Fat sa

tura

ted

....

monounsa

tura

ted

poly

unsa

tura

ted

.

Carb

ohyd

rate

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

....

Fatt

yaci

ds:

3

TA

BLE

51

Nutr

itio

nal

valu

eoff

ood

inhouse

hold

scl

ass

ifie

dacc

ord

ing

tohousi

ng

tenure

,1

98

0

All

house

hold

s

22

30 9

-47

2-7

46

-71

06

46

-83

9-6

11

-32

64

96

0 11

-3 11

61

-92

14

-22

9-6

58

96

0

23

60

13

50 2-8

5

99

12

9

17

6

17

3

10

5

12

61

3V

i

Ow

ned

wit

h

mort

gag

e

20

80 8

-76

8-9

44

-69

9

44

-1

37

-01

0-6

24

3

93

0 10

-8 11

1

1-8

51

3-5

28

05

9

86

02

44

01

27

0 2-6

9

94

12

5

17

3

16

8

10

1

12

31

40

kem

mend

ed

into

Ow

ned

outr

ight

(i)

Consu

mpti

on

per

pers

on

per

day

10

-48

00

52

-3

52

-54

3-9

12

-2

12

-3 1-2

8

2-1

31

5-6

32

-5 3-1

7

24

70

11

8

29

1

10

60

68

11

20

26

30

15

60

cem

age

of

reco

10

7

13

8

18

3

19

2

11

11

34

14

4

Type

of

dw

elli

ng Rent

free

23

50 9

-87

0-9

45

-21

16

52

-44

2-8

11

-8

27

39

80 11

-2 11

71

-99

13

-42

8-6

57

10

30

25

70

14

60 2

-72

98

11

8

16

9

17

3

10

1

12

0

14

1

Furn

ished,

rente

d

(/'(

')A

s

a

per

17

90 7

-56

0-9

38

-88

6

37

-63

2-

1

10

1

20

68

30 9

-80

-95

1-6

71

1-3

24

-2

57

89

0

20

00

12

20 2

-81

87

11

9

16

3

17

4

10

0

11

31

34

Unfu

rnis

hed

Oth

er

rente

d

22

40 9

-47

4-3

48

-61

05

47

-

1

39

-31

0-5

26

6

96

0 11

-4 1-1

41

-94

14

-4

30

-25

5

10

00

22

90

13

80 2

-79

10

0

13

2

17

9

17

4

10

6

12

3

13

9

Counci

l

22

90 9

-67

3-2

45

-81

07

46

-64

0-4

11

-92

76

93

0 11

-5 1-1

71

-88

14

-3

29

-8

50

97

0

21

10

13

20 2

-87

10

0

12

8

17

6

16

6

10

6

12

5

13

5

(kca

l)

(MJ)

•

(g)

•

(g)

.

Oj)

•(g

)

■

(g)

•

(g)

•

(g)

.(m

g)

■

(mg)

■(m

g)

.

(mg)

•

(mg)

.

(mg)

.

(mg)

•(M

g)

■

(M5

)•

0«)

•

(Mi)

(as

a

perc

enta

ge

of

min

imum

req

uir

em

ent)

Rib

oflavin

Fat sa

tura

ted

....

monounsa

tura

ted

Nic

oti

nic

aci

dequiv

ale

nt

tota

l(r

eti

nol

eq

uiv

ale

nt)

Vit

am

in

D

....

Fatt

yaci

ds:

Vit

am

inA

:

TA

BLE

51

—co

nti

nued

house

hold

s

All

13

04

2-6

44

-4

64

-2

32

-62

0-9

47

21

0

17

-75

11

18

42

9 51

0-5

20

-8

6

13

-22

6 1-

28

Ow

ned

wit

h

mort

gag

e

18

82

00

19

3

60

5

(Hi)

Perc

enta

ge

of

energ

yderi

ved

from

pro

tein

,fa

tand

carb

ohyd

rate

13

-34

2-

9

43

-

8

64

-7

33

-

1

21

-44

8

21

-21

7-8

5-1

11

74

49 5

-20

-53

0-

89

13

-52

8 1-

29

(it)

As

a

perc

enta

ge

of

reco

mm

end

ed

inta

ke—

conti

nued 1

86

21

31

91

(iv)

Anim

al

pro

tein

as

aperc

enta

ge

of

tota

lp

rote

in

(v)

Consu

mpti

on

of

nutr

ients

per

10

00

kcal

61

2

Ow

ned

outr

ight

13

04

2-8

44

-2

65

-3

32

-42

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IV Appendices

Appendix A 203

APPENDIX A

Structure of the Survey

1 The National Food Survey is a continuous sampling enquiry into the

domestic food consumption and expenditure of private households in GreatBritain. Each household which participates in the Survey does so voluntarily,and without payment, for one week only. By regularly changing the house

holds surveyed, information is obtained continuously throughout the year

except for a short break at Christmas and during General Election periods.

Each household is provided with a specially designed log-book in which the

housewife (or other nominee) records the description, quantity and — forpurchases — the cost of food intended for human consumption which enters

the household during the week it participates in the Survey. Ice-cream, fish

and chips, and other take-away meals are excluded unless bought to eat in the

home, and certain items which individual members of the family often purchase for themselves, such as chocolates, sugar confectionery, soft drinks,1

and alcohol are also excluded. Households are also asked to record particularsof the number and type of meals obtained and consumed outside the home byeach member of the family, but not of the cost or composition of such meals;

however, the quantity of school milk obtained by children is recorded. Toensure that informants are recording food entries in sufficient detail, interviewers return to each household during and at the end of the Survey week to

check the diaries. Information about characteristics of the household and of

its

members is recorded on a separate questionnaire. The information obtainedfrom individual households 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 whole ofGreat Britain. In 19802 the first stage involves the selection of 44

Parliamentary constituencies; the second, the selection of polling districts orcombinations thereof within the selected constituencies; and the third or finalstage, the selection of addresses within these polling districts. The re

organisation of Local Government areas in 1974 (1975 in Scotland) caused

certain of the new regional boundaries to pass through constituencies, and inthe eleven such cases the part-constituency in each region is 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.

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

ordered into 44 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 in each constituency together with cumulative totals. One constitu-

''Since1975 particulars have been obtained of soft drinks bought for the household supply, andalthoughdetails are given in Table 40 of the present Report, such soft drinks are excluded from allothtrtables and estimates throughout the Report.

T'here were some slight variations in earlier years.


ency is then selected from each of the 44 strata. The number of constituencie;

to be selected from each region is calculated on the basis of the percentage oi

the total (G.B.) electorate represented by that region. The lists for each regior

are then divided into as many approximately equally-sized groups of elector:

as the number of constituencies to be selected, and one constituency is selectee

randomly from each group with probability of selection proportional to th<

size of the electorate. If a constituency which has been included in the selectee

sample in either of the two preceding years is selected, it is discarded anc

replaced by another selected at random from the same stratum.

4 Second stage. The second-stage units are polling districts or, where th<

electorate is below 350, combinations of polling districts. To facilitate

selection of these secondary units, the polling districts (or combinations ol

polling districts) within each of the selected 44 constituencies are listed ir

descending order of the electoral density of the wards in which they are situ

ated; the lists are then each divided into four groups, each group having ar

approximately equal electorate. Four secondary units at a time are selected

from each constituency, one being selected from each of the four groups with a

probability of selection proportional to the size of the electorate. This proces;

is repeated as necessary, to provide further samples of blocks of four second

ary units to be used later in the year (see paragraph 7 below).

5 Third stage. The design of the sample requires that a uniform overall

sampling fraction should be applied, and as the preceding stages are drawn

with probability proportional to size, this necessitates the selection of a con

stant number of addresses at the final stage. To meet this requirement, 2C

addresses are drawn from the electoral register of each polling district (or

combination of small districts) by interval sampling from a random origin.

6 A polling district may by chance be selected more than once in the sample

for use during a single calendar year. When this happens, the whole sample of

addresses from that polling district is drawn simultaneously and then sub-

sampled to provide the samples for the separate periods. Of the addresses thus

selected for the year a few cannot be visited, and some are found to be

ineligible (eg being institutions) but of the total number of households con

tained in the remainder, over half complete a satisfactory log-book (responsebeing rather greater in Scotland and northern England than in Wales and

southern England, and least of all in parts of London).

7 The fieldwork is organised so as to obtain information throughout the

year. For this purpose the year, excluding Christmas, is divided into 17

intervals, each of 21 days. For each interval, use is made of two of the polling

districts selected from each of 22 constituencies; one is used in the first part of

the interval and another from the same constituency for the second part. In the

first polling district the interviewers attempt to place log-books with the pre

selected households during the three days Monday to Wednesday. During the

following three days the interviewers make further calls to check that the

records are being properly maintained and to deal with any queries. The com

pleted records are collected by the interviewers after a period of seven days.

Fieldwork in the second polling district begins in the middle of the 21 days,

and the interviewers attempt to place log-books on Wednesday afternoon and

during the three days Thursday to Saturday. Again, intermediate calls are

made and the completed records collected after seven days of recording. This

Appendix A

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

the 44 constituencies are divided into 2 sets of 22. These two sets are used

alternately, so that in one 21 -day interval, one set of 22 constituencies is used

covering 44 polling districts. In the next interval the other set of 22 constituencies is used covering a further 44 polling districts made up of the second

pain 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 finalinterval (or, alternatively 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; this procedure ensures that use of both sets of constituencies is completely balanced, each set being used for a total of iVi intervals.

I The 44 Parliamentary constituencies selected for survey in 1980 are listed in

Table 1 of this Appendix. At the second stage of sampling, 748 polling districts

were selected initially, and at the third stage, 14,960 addresses. However, a few

of the selected addresses were found to be those of institutions or other estab

lishments not eligible for inclusion in the Survey, or of unoccupied ordemolished premises, while some other addresses were each found to containmore than one household. After allowing for these factors the estimated

effective number of households in the selected sample was 14,455. Whenvisited, it proved impossible within the time available to contact a number ofthesehouseholds and in some others the housewife was seen but refused to give

any information. Furthermore, there were a number of housewives whoanswered a questionnaire' but declined to keep a week's record, while somehousewives 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 of7916 households (55 per cent of the selected sample but 64 per cent of thehouseholds contacted)2.

Details are as follows: —

Per cent

Householdshouseholds households

Numberof households at the addresses selected in

selected contacted

thesample ...... 14,455 100Numbervisited, but no contact made . 1,991 14(Numberof households contacted) 12,464 (100)Housewife seen, but refused to give any infor

mation....... 1,774 12 14Housewifeanswered a questionnaire but declined

to keep a week's record .... 1,333 9 11

Housewifestarted to keep a record but did notcomplete it 1,285 9 10

Completedrecords rejected at editing stage . 156 1 1

Effectivesample of responding households . 7,916 55 64

Information provided by households

' The log-book contains two pages for each day of the Survey week. On onePage the housewife enters the description, quantity and cost of each item of

'Thequestionnaire relates to family composition, occupation, etc.

•Usingthe 1971 Census of Population, the characteristics have been studied of non-respondents

■o

the 1971National Food Survey. See W F F Kemsley, Statistical News No. 35, Nov. 1976.


food bought for the household supply; food obtained from an employer, free

of payment, is recorded when it enters the household, but free food from a

garden or allotment or from a farm or other business owned by a member ofthe household is recorded only at the time it is consumed. To avoid doublecounting, gifts of food received from another household in Great Britain are

not recorded if they have been purchased by the donating household. On each

facing page are entered particulars of the persons present at each meal and ofthe foods served, so that it is possible over the week to make an approximate

check between the food entering the household and the meals provided.

10 The Survey records the quantity of food entering the household, not the

amount actually consumed. It cannot therefore provide meaningful frequency

distributions of households classified according to levels of food consumptionor nutrition. Averaged over a sufficiently large number of households, the

average quantity obtained will, however, agree with the average quantity con

sumed (in the widest sense, including any wasted food which was discarded or

fed to pets) provided purchasing habits are not upset and that there is no

general accumulation or depletion of larder stocks.1

Main analyses of Survey data

11 The Survey data of food purchases, consumption, expenditure and prices

are normally tabulated for each of some 1502 categories of foods; details of the

classification are given in Table 7 of this Appendix. Apart from the results for

the sample as a whole (referred to in the Report as "national averages",

"overall averages", or the results for "all households") the regular analyses

are now seven in number: —

(i) By region. Results are given for England, Wales and Scotland and also

for each of the standard regions of England, except that East Anglia is

not treated separately but is combined with the South East region.

(ii) By type-of-area. Six types of area are distinguished, viz (i) Greater

London, (ii) the Metropolitan districts of England together with the

Central Clydeside conurbation, (iii) - (vi) four groups of areas classi

fied according to electoral density. Further details are given in the

Glossary.

(iii) By income group, which for Survey purposes is defined in terms of the

gross weekly income of the head of the household. Details are given in

paragraphs 74 to 78 of the Report.

(iv) By household composition. The classification is as in Tables 22 to 24

and 48 of the Report. A cross-classification of certain household

composition groups according to income group is shown in Tables 25,

26 and 49. For the purpose of classifying households according to

their composition, heads of household and housewives under 18 years

of age are regarded as adults since they have the responsibilities of

adults. However, for all other purposes such persons are classifiedaccording to their true age.

'See "Food obtained for consumption" in Glossary.2For some years, however, more detailed analyses are available for certain categories— see the

supplementary classification of foods in Table 8 of this Appendix.

Appendix A 207

(v) By age-of-housewife. Seven age ranges are used as in Tables 27 to 29

and 50 of the Report.

(vi) By housing tenure. Six categories are used as in Tables 30 to 32 and 51

of the Report.

(vii) By ownership of deep-freezers. Two categories are used as in Tables 33

to 35 and 52 of the Report.

Details of the composition of these sub-samples, and of the whole sample in

1980 are given in Tables 2 to 5 of this Appendix.

Nutritional analysis of Survey results

12 The energy value and nutrient content of the food1 are evaluated using

tables of food composition which are specially compiled for application to the

Survey. These nutrient conversion factors are mainly based on values given in

The Composition of Foods1 but are thoroughly reviewed each year for tworeasons. Firstly, when new methods of processing and handling are known to

have resulted in different nutrient values, or more complete information has

become available, this is reflected in the representative values used; and

secondly, because the Survey classification of foods is normally limited tosome 150 categories, nutrient analyses for many of them must be weighted

accordingly to current information on the amounts of the component items

obtained — for example, for the many products classified together as

"breakfast cereals". The factors used make allowance for inedible material

such as bones in meat and outer leaves or skins of vegetables, and for certainfoods such as potatoes and carrots, adjustments are made for seasonal changesin this wastage and/or the nutrient contents. The factors also make allowancefor the expected losses of thiamin and vitamin C during cooking; average

thiamin retention factors are applied to appropriate items within each majorfood group and the weighted average loss over the whole diet has been cal

culated to be about 20 per cent while the losses of vitamin C are set at 75 percent for green vegetables and 50 per cent for other vegetables. However, noallowance is made for wastage of edible food, except when the adequacy of the

diet is assessed by comparison with recommended intakes (paragraph 14

below); then, the assumption is made that in each type of household 10 per

cent of all foods, and hence of all nutrients available for consumption, is noteaten but instead lost through wastage or spoilage in the kitchen or on the

plate, or is fed to domestic pets3.

13 The energy content of the food is calculated from the protein, fat, and

available carbohydrate (expressed as monosaccharide) contents using the conversion factors 4, 9 and 3 •75 kcal per gram respectively. It is expressed both in

kilocalories and megajoules (1000 kcal = 4-184 MJ). Nicotinic acid is

expressed both as free nicotinic acid and as nicotinic acid equivalents; the

'See paragraph 1 of this Appendix and "Food obtained for Consumption" in Glossary.

JA A Paul and DAT Southgate, McCance and Widdowson's The Composition of Foods, 4th

edition. Ministry of Agriculture, Fisheries and Food and Medical Research Council, HMSO, 1978.

inquiries into the amounts of potentially edible food which are thrown away or fed to pets inGreat Britain indicate that, on average, such recorded wastage represented about 6 per cent ofhouseholds' food supplies. (R W Wenlock, D H Buss, B J Derry and E J Dixon, British Journal ofNutrition 43 53 - 70, 1980). As this is considered likely to be a minimum estimate, the conventionaldeduction of 10 per cent has been retained in this Report to preserve continuity.


latter value includes one-sixtieth of the tryptophan content of the protein in

the food. Vitamin A activity is expressed as micrograms of retinol equivalent,

ie the sum of the weights of retinol and one-sixth of the B-carotene. Fatty acids

are grouped according to the number of double bonds present, ie into

saturated, monounsaturated and polyunsaturated fatty acids. For the diet as a

whole, the total fatty acids constitute about 95 per cent of the weight of the

fat; for individual foods this proportion varies slightly, being lower for dairy

fats with their greater content of short chain acids, and slightly higher for most

other foods.

14 The results are tabulated in three main ways for each category of house

hold in the Survey:

(a) Per person. This presentation is directly comparable to the per person

presentation in Section II (paragraphs 7 to 120) of the amounts of food

obtained, and can also be related to the nutritional value of the total food

supplies in the United Kingdom (which are expressed per person in Appendix

C), but it has some drawbacks. It does not show the actual nutrient intakes of

the sampled households because on the one hand it excludes meals outside the

home and certain foods likely to be outside the housewives' purview (para

graph 1 of this Appendix), and on the other it makes no allowance for the

wastage of edible food within the home. Furthermore, estimates of, for

example, the average energy intake per person in households with several small

children are invariably less than the corresponding estimates for wholly-adulthouseholds, but this does not of itself indicate that they are less well nourished

as the children have a smaller absolute need for energy.

(b) As a proportion of intakes recommended by DHSS. 1 Some of the above

drawbacks are overcome in this presentation, in which intakes are compared

with household needs after the age, sex, and occupational activity of each

member have been taken into account. Allowance is also made for meals eaten

outside the home and for the presence of visitors by redefining, in effect, the

number of people consuming the household food (and not by adding or sub

tracting estimates of the nutrient content of the meals in question). Moreover,

for these comparisons the estimated energy and nutrient content are reduced

throughout by 10 per cent to allow for wastage of edible food2.

(c) Per 1000 kcal. This presentation gives an indication of the nutritional

quality of the food obtained; so also, to some extent, do the tables of the pro

portions of energy derived from protein, fat and carbohydrate and of the pro

portion of total protein derived from animal sources.

15 The procedure adopted for comparing the nutritional value of the

household food with estimates of nutritional need is as follows. The number of

persons eating each meal is calculated assuming a four-meal pattern as in the

following table:

'Department of Health and Social Security, Recommended Daily Amounts of Food Energy andNutrients for Groups of People in the United Kingdom— Reports on Health and Social SubjectsNo 15, HMSO, 1979. These recommendations have been adapted for use in the National FoodSurvey; see Table 6 of this Appendix.

2See footnote 3 to paragraph 12 above.

Appendix A 209

Per day Per week

•03 •21

Tea

•04 •28

Total ■14 •98

(say 1 00)

(a) These weights are interchangeable, whichever meal is the larger; if only one evening meal is

takenthe two weights are combined.

A person eating every meal at home (including packed meals such as

sandwiches which are made from the household food supply) is said to have a

net balance of 1-00. When meals are eaten away from home, deductions are

made for each person, and additions for each visitor, using the values in the

table. For each type of household, the total net balance for each category ofperson is multiplied by the appropriate recommended nutrient intake fromTable 6 in this Appendix, the products are summed over all categories, and

then (in practice) divided by the total number of persons in that householdtype to give the average recommended intakes per person. The estimated

nutritional value per person of the food obtained, less 10 per cent, is then

expressed as a percentage of this recommended intake. Thus it is assumed that

a meal eaten outside the home is nutritionally equivalent to the correspondingmeal eaten within the household, and it can be said that the nutritional value

of food obtained from consumption at home is being related only to the needs

of household members when they eat at home. The remainder of their needs is

assumed to be met elsewhere.

Reliability of Survey results

16 The results obtained from the Survey are subject to chance variations as

are all estimates from sampling investigations, but this "sampling error" willnot normally be more than two, and very rarely more than, three times, the

standard error. Estimates of the standard errors are not calculated each year

since the variances from which they are derived do not usually change

markedly from one year to the next. The following index shows the AnnualReports in which appeared percentage standard errors1 approximatelyapplicable to the averages presented in certain tables of the present Report.

'The standard error of the mean expressed as a percentage of that mean.


Table in this ReportYear of Report, Tables and pages in

which estimates of percentagestandard errors were presented

Table 9. "All households" averages of consumption of individual foods

1980, Table 9 in Appendix A, pp 225 - 228

Table 10. "All households" averages ofexpenditure on individual foods


Table 11. "All households" averages ofprices paid for individual foods


Table 20. Income group averages of consumption, main food groups

1974, Table 15 in Appendix A, pp 166 -167

Table 21. Income group averages of expenditure on main food groups


Table 23. Household composition groupaverages of consumption, mainfood groups


Table 24. Household composition groupaverages of expenditure on mainfood groups


Table 28. Age of housewife and "all households" group averages of consumption, main food groups

1979, Table 9 in Appendix A, pp 166- 167

Table 29. Age of housewife and "all households" group averages of expenditure on main food groups


Table 34. Freezer-owning and other households, averages of consumption ofmain food groups


Table 35. Freezer-owning and other households, expenditure on main foodgroups


Table 42. "All households" nutrientaverages

1977, Table 15 in Appendix A, p 151

Table 46. Regions and types of area, nutrientaverages


Table 47. Income groups, nutrient averages 1977, Table 17 in Appendix A, p 153

Table 48. Household composition groups,nutrient averages


Table 49. Household composition groupswithin income groups, nutrientaverages


Table 52. Freezer-owning and other households, nutrient averages


'The standard error of the mean expressed as a percentage of that mean.

Appendix A 211

TABLE 1

Constituencies surveyed in 1980

England:North

Definition of region(0)Parliamentaryconstituencies(b)selectedin the samplefor 1980

Cleveland,Cumbria, Durham,Northumberland,Tyne and Wear

fBlaydonfNewcastle upon Tyne West

Easington

Yorkshire andHumberwle

Humberside.North Yorkshire, SouthYorkshire, West Yorkshire

tSheffield. Hallam■j-Goole;Gainsborough(Part)

York+Wakefield

North Wea Cheshire,Lancashire,GreaterManchester, tAltrincham and Sale■j-Darwen■fBootlctHazcl Grove

Runcorn

Eaa Midlands Derbyshire,Leicestershire,Lincolnshire, Northamptonshire,Nottinghamshire

LeicesterWestWellingboroughMansfield

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

tWarley EastfSolihull•(•WolverhamptonSouth East

Kidderminster

South Wea Avon. Cornwall and the Islesof Scilly,Devon, Dorset,Gloucester,Somerset,Wiltshire

Bristol Nonh EastNorth DorsetSouth DorsetWest Gloucestershire

South East GreaterLondon, Bedfordshire,Berkshire,Buckinghamshire,East Sussex,Essex,Hampshire.Hertfordshire. Isleof Wight,Kent, Oxfordshire.Surrey. WestSussex

HSouthwark,Peckham^Barnet,Fmchley-Bexley.Sidcup■Haringey,Tottenham•Southwark.DulwichHillingdon, Ruislip-NorthwoodSouthampton,TestOxfordWokinghamEast HertfordshireBasingstokeFarehamCheshamand AmershamDorking

East AngJia Cambridgeshire,Norfolk, Suffolk Cambridge

Wiles The wholeof Wales West FlintCardiff North West

Scotland The wholeof Scotland tGlasgow, QueensParkEast FifeDundeeWestInverness

ia) These ore the standardregionsas revisedwith effect from 1stApril 1974.

t(). Constituencies marked -|- are wholly or partly within Greater London, the Metropolitandistricts,or the Central Clydcsidc

conurbation.


TABLE 2

Composition of the sample of responding households, 1980

GREATER LONDON

Jan/March

Apnl/June

July/Sept

Oct/Dec Year

Households 246666

246680

247686

239695

2-91

978

Personsperhousehold . 2-71 2-76 2-782.T27

2-7»

METROPOLITANDISTRICTSAND TlCLVDESIDt CONURBATION

IE CENTRAL

Households 5631.669

2-96

4651.300

2-80

5151.460

2-83

4671.364

2-92

2.0105.793

2 UPersons per household.

NONMETROPOLITAN DISTRICTSWARDSWITH ELECTORATE PER ACREOF-7OR MORE

Households 5231.513

2-89

5001.360

2-72

5351.493

4901.305

2 66

2.04SPersons 5,671Personsperhousehold...... 2-79 2-77

3 BUT LESSTHAN 7202566

2-80

253710

2-81

256719

2-81

192569

2 96

9032.564

214

0 5 BUT I ESSTHAN 3Households 334

994325942

2 90

301846

269747

2-78

1.2293.529

LESSTHAN 0 5Households

2-98 2-11 2-87

154440

148431

206597

2-90

240680

2 83

7a2.148

Personsperhousehold . 2 86 2-91 2-87

ALL HOUSEHOLDS2,0225,848

2-89

1.9375,423

2-80

2.0605.801

2-82

1,8975.360

2 83

7.91622.432

2*3

Appendix A 213

TABLE 3

Composition of the sample of responding households: 1980

Households PersonsAverage

numberofIt of households

owning a:persons

deep-freezer

refrigeratorNumber % Number It Per

household

■kowhokh 7,916 100 22.432 100 2-83 46 96

mtvasby regionsScotland .....ttlkn

688383

8-74-8

86-570

10-110-96-491

100331

2.0071.037

19,3881,6422,2022.5401.4312,0932,1037,377

8-94-6

2-922-712-832-972-762-942-832-912-672-82

3849473740364132SI56

95969693939796939798

6 845552797865505719788

86-47-3

Yorkshireand Humberside 9-811-3NorthWest .....6-49-39-4

J2-9

»m Midlands

SouthEast (a)/£ast Anglia 2,619

its'tsisby type of area978

2,010

124

25-4

2,727

5,793

12-2

25-8

2-79

2-88

54 98Metropolitandistricts and the CentralOydcsdeconurbation .... 35 95

Non-metropolitandistricts:Wards*ith electorateper acreof—

7or more .....3butlessthan 7 .... 2,048

90325-911-415-59-4

5.6712,5643.5292.148

25-311-415-79-6

2-772-842-872-87

4247

96

5759

9796

lessthan0-5 748 97

iK/ratrbv incomegroup (r>)Al 216

5872-77-4

7842.0097,3557.1292,007

3-590

32-83)1-88-91-9

3 633-423-393152-821-791-831-42

8376624731482612

10099999892999487

A2 .27-4

El

2,265712244635

28-6903180

4371,1651,546

E2 5-2OAP 13-8 6-9

Isa/ynsby householdcomposition(c)No of No 01*adults children

1 0 1,418205

17-92-6

1.418561

4,7982.3494,8202,080

8161.6142,559

657760

6-3 1002-742003004005006-233004-726-84415

1533455863555055645758

8894989898999897989898

1 1or more 2-521-410-521-5

2 0 2,399783

30-39-9

2 22 3

1.20541613153854296

183

15-25-31-7

9-32 4 or more 3-63 0 6-8

6-87-2

1143or more 1or 23or more 3 or more 1-2 2-94or more 0 2-3 3-4

teainnbyageof housewife546

1,72314301.28712841095

6-921-818116)16-213-8

1.3906,0005,6464,0292,8011.799

767

6-226-725-218012-58-03-4

2-55 295365584624

94989998989384

45-Myean

3-483-953132181-641-39:Sando»er 551 70

iiHrsa byhousing tenure

other rented31-78-01-91-3

23-633-5

7,0711,537

267293

4,4128.852

31-56-91-21-3

19-739-5

2-822-42

313112524865

9463515499

1870

1-739292979699

2-962-36

Atdrsabyownershipof deep-freezerOwningadeep-freezer ....Notowningadeep-freezer

3-34

3,6674,249

46-353-7

11.82210.610

52-747-3

3-222-50

100 10093

(•ilIncludingGreater London, for which separatedetailsare shownin the analysisto the typeof area,

ft] Fordefinition of incomegroups, seeparagraphs74to 77 in the Report,

(f) See"Adult" and "Child" in theGlossary.


TABLE 4

A verage number of persons per household in the sample ofresponding households: 1980

Adult malesaged: Adult femalesaged: Children aged:

18-64 65 years 18-59 60 years 0-4 5-11 12- 17years and over years and over years years years

All households .... 0-SI 015 0-79 0-27 019 0-33 0-29

Analysisby region0-83 013 0-85 0-28 0-23 0 33 0 270-72 016 0-78 0-33 0 16 0-28 0-290-82 015 0-78 0-27 019 0 33 0-29

North . ... 0-88 013 0-82 0-25 0-23 0 36 0-32YorkshireandHumbcrside . 0-80 015 0-77 0-27 019 0-32 0-27North West .... 0-83 014 0-79 0 24 0-23 0-39 0 31EastMidlands 081 015 0-76 0-30 018 0-3* 0-26WestMidlands 0-86 014 0-80 0-27 019 0-35 0-30Southwest . 0-73 0-21 0-70 0-34 016 0-27 0-27SouthEast(a)/East Anglia 0-82 014 0-80 0-26 0-19 0-31 0-30

Analysisby typeof areaGreaterLondon.... 0-80 014 0-81 0-28 0-20 0-26 0-30Metropolitandistrictsand the CentralClydesidcconurbation . 0-85 0-13 0-81 0-26 0-20 0-34 0-29Non-metropolitandistricts:

Wardswith electorateperacreof—7or more .... 0-78 015 0-77 0-29 0-19 0-32 0-2^3but lessthan7 0-82 012 0-78 0-25 0-22 0-35 0-290-5 but lessthan3 . 0-83 016 0-78 0-28 018 0-35 0-30lessthan0-5 0-80 017 0-78 0-29 019 0-32 0-32

Analysisby incomegroup (ft)At 114 005 1-08 007 0-22 0-57 0 50A2 1-12 003 105 005 0-26 0-50 0-42B 110 002 102 007 0 29 0-48 0-40C 106 006 0-98 014 0-23 0-34 0-35D 0-76 014 0-88 0-24 016 0-32 0-31El 018 0-55 0-23 0-74 002 004 0-04

0-21 0-35 0-37 0-56 Oil 016 onOAP 002 0-46 004 0-88 0-01

Analysisby householdcomposition(c)No of adults No of children

1 0 015 014 017 0-55 — —1 1or more 014 0-85 001 0-34 0-69 0-712 0 0-65 0-32 0-59 0-44 — —2 1 0-97 001 I -01 001 0-44 0-23 0 332 2 0-98 101 001 0-56 0-93 0-502 3 0-99 100 0-61 1-42 0-972 4 or more 0-99 — 101 — 0-63 1-89 1-703 0 1-30 0-24 104 0-42 _

3 or more 1or 2 1-68 007 1-33 009 014 0-31 0-893 or more 3 or more 1-59 007 163 008 0-36 1-22 1-894 or more 0 214 013 1-63 0-25 - -

Analysisby ageof housewifeUnder 25years .... 0-94 0-95 0-53 0 10 003

25- 34years .... 0-96 0 01 0-98 0 01 0-59 0-78 01535- 44years .... 107 003 110 002 013 0-69 0-9245- 54years .... 1-21 003 1-21 003 002 014 0-5055- 64years .... 0-80 0-20 0-63 0-48 0-01 001 00565-74years .... 012 0-54 006 0-91 0-01

75andover .... 007 0-40 004 0-88 — -Analysisby housingtenure

Unfurnished:council . 0-77 016 0-75 0-32 0-19 0-34 0-30otherrented 0-67 019 0-62 0-39 0-17 0-21 0-17

Furnished,rented 0-71 002 0-72 006 013 006 0-04Rentfree 0-91 009 0-77 0-25 0-22 0-4t 0-27Ownedoutright.... 0-59 0-30 0-57 0-51 005 013 0-20Ownedwith mortgage . 1-05 002 I 03 006 0-31 0-49 0 39

Analysisby ownershipof deep-freezerOwningadeep-freezer. 0-99 011 0-95 017 0-22 0-40 0 39Not owningadeep-freezer 0-67 0-18 0-64 0-37 017 0 26 0-21

(a) IncludingGreater London for which separatedetailsare shown in the analysisaccordingto (he typeof

(*) For definition of incomegroups, secparagraphs74to 77 in the Report,

(c) See"Adult" and "Child" in the Glossary.

Appendix A 215

TABLE 5

Composition of the sample of responding households: analysis byincome group and household composition, 1980

group to) Adultsonly

1adult,1or morechildren

Householdswith:

2 adultsand 3 or moreadults.

Allhouseholds1 2 3 4 or more

children1or morechildrenchild children children

Numberof households

AB

294831

1158941

22845

124

100 210537355101

74166141

12534915

11121824066

803216822651347

C33527766DIE!

Numberof persons

34

A 670 4 300 840 370 72 537 2793B 1863 77 1005 2148 830 331 1101 7355c 2539 III 831 1420 705 304 1219 7129

OA E2 1608 351 198 404 170 97 344 3172

(0) For definition of income groups seeparagraphs74 to 77 in the Report. Householdsin incomegroup El and pensionerhouseholdsarc excluded from this tableand from Tables 25, 26and 49 in the Report.


<

| g

2 Z

illlis

, "3 «

o

'J

*Q OQQQgv>v-iQ<n*OQOQQQQpOQOQOQ

E ©©6 o ©———————————————————

E6666666--666-------66-66

trt«r,0«nv-iOOOOOOOOOOOOoC>0000

.M —12———rlrlS°ri<Nr3Nw«S*s5

_, —00* t ' OOw.OOv, OOOviOoOOOOO

= S635'6

%8 ST? 7 7 i i - i i i R i i i R——N riirir- 0<——o*———•——• f»> SD ——w^r-

11— C

is |

x ^

nIso

c £

I?3 3

Appendix A 217

TABLE 7

Survey classification offoods, 1980

SeasonalfoodFood

codeno.in 1980

(S) orconveniencefood (CC,

CF, CO) (a)

MILK AND CREAM:

Description Notes

4 Liquid milk—full price Includeslong life

5 Liquid milk-welfare

6 Liquid mik—school

9 Condensedmilk Includesevaporatedmilk

11 Dried milk, branded Full-creamor half-creamdried milk

12 Instantmilk

13 Yoghurt Includesfruit yoghurtand flavouredyoghurts

14 Other milk Buttermilk,skimmedmilk (other than instantmilk),goals milk, sour milk, freshcreamdesserts,etc(includingdairy dessertscontainingcream,milk orskimmedmilk solids—no/ frozen)

17 Cream Fresh(or processedor frozen)bottledor canned,(but excluding"substitute" and "imitation"cream—seecode 148)

CHEESE:Natural (o)22 Includesall cheese,other than processed,eg,

Cheddar.Cheshire,Caerphilly, Lancashire,DutchEdam, Danish Blue, cottagecheese,creamcheese

23 Processed Includesprocessedcheeses,boxedor portions, lacticcheese,cheesegrills, cheeseproducts/spreads,(includingthosewith addedham,celery,lobsteretc)

MEAT AND MEAT PRODUCTS:31 Beefand veal(0)

% Mutton and lamb (o) f Any cul; fresh,chilledor frozen (but not frozen1conveniencemeats—seecode88)

41 Pork (o)J

46 Liver (6) Fresh,chilledor frozen

51 Offals, other than liver eg, kidney, tongue,heart,head,sweetbread,oxtail,trotters,tripe, pig's fry, sheep'sfry, cowheel;fresh,chilledor frozen

55 Baconand ham, uncooked(6) Fresh,chilledor frozen

it Bacon and ham. cooked, includingcanned CO Not frozen

59 Cooked poultry (not purchasedincans)

CO Includespoultry removedfrom the can beforesaleby retailer(but not frozen)also "chicken" of"chicken and chips"

B Corned meat CC Includesall cornedmeal, whetherpurchasedin cansor sliced

66 Other cooked meat(not purchasedmeans)

CO Includesmeatsremovedfrom can by retailerbeforesale—eg. luncheonmeal, pressedor cooked beef,veal,mutton, lamb, pork, vealand ham, tongue,brawn; (but not frozen)

71 Other cannedmeatand cannedmeatproducts

CC Purchasedin a can—eg poultry, stewedsteak,luncheonmeat,mincedmeat,meatpuddingsandpics, pie fillings, meatwith vegetables,ready-meals,sausages(Note: cornedmeats,canned,are coded62,baby foods, cannedor bottledarecoded 315)

73 Broiler chicken, uncooked, including frozen

Uncooked pluckedroastingfowl underA lb each,partsof any uncookedchkken; fresh,chilledorfrozen

77 Other poultry, uncooked, includingfrozen (6)

Uncooked chickenof 4 lb or moredressedweightorany unpluckedchickenor boiling fowl; any size(orparts)of duck, goose,turkey, partridge,pheasant,grouse,pigeonetc; fresh,chilled or frozen

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

79 Sausages,uncooked, pork Includespork sausagemeat;fresh,chilledor frozen


TABLE 7—continued

SeasonalfoodFood

codeno.in 1980

<S)orconveniencefood (CC.

CF. CO) (<rt

MEAT AND MEAT PRODUCTS—continued

Description Notes

80 Sausages,uncooked, beef Includesbc*r sausagemealand any mixture,eg,pork/beef sausages,turkey/pork; fresh,chilledorfrozen

63 Meal piesand sausagerolls, ready-lo-eal

CO Sausagerolls, "cold" meal pies(eg, pork pies,vealand hampies)completeor in portions (but notsteakpies—seecode94, and not frozen items—seecode88)

88 Frozen conveniencemealsorfrozen conveniencemeal products

CF eg, frozen—braised/roastbeefslices,roastpork,beefburgers,porkburgers,steakburgers,turkey-beefburgers,cheeseburgers,steaklets,ready-meals,sausagerolls, meatpies,chickenpies, cookedchickenbreasts/legs,faggots(but not uncookedchops, steak,etc)

94 Other meatproducts<o| CO Meat pies(except"cold" ready-to-catvarieties—seccode83)eg, steakpies,pasties,puddings,pastes,spreads,liver sausage,cooked sausage,rissoles,haslet,black pudding, faggots,haggis,hog'spudding,polony, scotcheggs;ready-meals,egChinesetake-awaymealscontaining.neat,packetedmeat-basedmeals;Knotfrozen)

100

105

fish:White, filleted, fresh

White, unfilleted. fresh

S leg, cod, haddock, whiting, plaice,skate,soleand

fother flat fish, hake,congereel, red mullet,ling.

J coley, saithe

110 White, uncooked, frozen eg, frozencod, haddock, hake,plaice, lemonsole,(includesfilletsand steaksand uncooked fish coatedwith breadcrumbs,but not fish fingersetc—seecode127)

111 Herrings, filleted, fresh S Includesfrozen

112 Herrings,unfilleted. fresh S Includesfrozen

113 Fat. fresh,other than herrings S eg. mackerel,sprats,salmon,trout, eel. roe;(includesfrozen)

114 White, processed S ie, smoked,dried or salted,eg. haddock, cod,(includesfrozen)

115

116

Fat, processed,filleted

Fat, processed,unfilleted

s

s

"\ ic, smoked,driedor salted,eg, kippers,bloaters.>sousedor pickledherrings,smokedmackerel,salmonJ and anchovies,smokedroe; (includesfrozen)

117 Shell s eg,cockles,crabs,oysters,prawns,scampi,shrimps,whelks,winkles(weightwithout shells);fresh, preparedor frozen (but not cannedor bottled—seecode120)

118 Cooked CO Fried fish, fried roe. fried scampi,cookedor jelliedeels;{notfrozen)

119 Salmon, canned CC

120 Other cannedor bottled fish CC eg, sardines,pilchards,mackerel,herrings,brisling,shellfish,roe, anchovies,sild, tuna

123 Fish products, not frozen CO eg. fish cakes,fish pastes,ready-meals(but not "fishand chips" seecodes118and 197)

127 Frozen conveniencefish CF Frozen fish fingers,fish cakes,fish pie. cod fries,cod-in-sauceor batter,"fish and chips" etc

129 EGGS s

135FATS:

Butter<o)

138 Margarine(hi Includes"soft" margarineand margarinecontaininga proportion of butter

139 Lard and compoundcooking fat Includessolid vegetableoil

143 Vegetableand saladoils (6) eg.corn oil. groundnutoil. "cooking" oil. oliveoil

148 All other fats (6) eg, suet,dripping, creamedcoconut, coconut butter,"imitation" cream,"substitute" cream, low faispreads(but not "soft" margarine—seecode 138)

Appendix A 219

TABLE 7—continued

Seasonalfood(S) or

codeno.in 1980

DescriptionLfood"cc,CCF. CO) («>

Notes

SUGARAND PRESERVES:Sugar150 hicludcsicing sugar(bul not instanticing—seecode

151 Jams, jellies, fruit curds

<: Marmalade Includesjelly marmalade

153 Syrup, treacle Includesmaplesyrup

154 Honey Includeshoneyspreads

VEGETABLES:Old potatoes:

January - August, not prepacked156 S \ Includesall "old" potatoespurchasedin the period

J January to August inclusive157 January - August, prepacked s

Sewpotatoes:January - August, not prepacked158

159 January —August, prepacked

s

s\lndudes all "new" potatoespurchasedin the period

J January to August inclusive

Potatoes:September- December,notprepacked

160

161

s

s

^Includesall potatoespurchasedin the period/Septemberto Decemberinclusive

162 Cabbages,fresh s eg, redcabbage,savoycabbage,springcabbage,springgreens,brusselstops, kale, curly greens,savoygreens

163 Brusselssprouts, fresh s

164 Cauliflower, fresh s Includesheadingbroccoli

167 Leafy salads,fresh s eg, lettuce,endive,watercress,mustardand cress,chicory

168 Peas, fresh s

169 Beans,fresh s eg, runnerbeans,broad beans,French beans

171 Other freshgreenvegetables s eg, spinach,spinachbeet,sproutingbroccoli, turniptops

172 Carrots, fresh s

173 Turnips and swedes,fresh s

174 Other root vegetables,fresh s eg, parsnips,beetroot,kohlrabi, artichokes,horseradish, yams(or sweetpotatoes)

175 Onions, shallots,leeks,fresh s Includespicklingonions

176 Cucumbers,fresh s

177 Mushrooms, fresh s

ITS Tomatoes,fresh s

183 Miscellaneousfreshvegetables s eg, celery,radishes,marrow,courgettes,asparagus,celeriac,seakale, pimentoes,aubergines,corn-on-the-cob, salsify,pot herbs,pumpkin, greenand redpeppers,greenbananas(or plaintains),capsicum.

184 Tomatoes,cannedor bottled CC

185 Peas,canned cc Garden, processedetc

188 Beans,canned cc Includesbakedbeans,broad beans,butterbeansetc(but not runnerbeansor kidneybeans—seecode191)

191 Canned vegetables,other thanpulses,potatoesor tomatoes

cc eg,carrots,beetroot(but nor pickled beetroot—seecode327).celery,spinach,runnerbeans,kidneybeans,mixedvegetables,cannedvegetablesalad,sweetcorn, mushrooms,asparagustips; (baby foods,cannedor bottled,arc coded 315)

192 Dried pulses,other than air-dried eg. lentils,split peas,mixedbarley,peasand lentils,masoor


TABLE 1—continued

SeasonalfoodFood

codeno.in 1980

(S)orconveniencefood (CC.

CF. CO) «rt

VEGETABLES—tontmued

Description Notes

195 Air-dried vegetables CO Air-dried peas,beans,onion flakes,mixedvegetables,redand greenpeppers,celery,etc(AFDfoods arecoded 320)

196 Vegetablejuices CC Includestomatojuice and puree

197 Chips, excludingfrozen CO Includeschips purchasedwith fish

191 Instantpotato CO

199 Canned potato CC

300 Crisps and other potato products,not frozen

CO eg,crisps,chippies,mini-chips,puffs, potatoscones,piesand cakes,potato salad

203 Other vegetableproducts CO eg, vegetablesalad,sauerkraut,coleslaw,peasemeal,peasepudding,cheeseand onion pie, savouryrice,lava/Iavcrbread, readymeals

203 Frozen peas CF

204 Frozen beans CF All varieties

205 Frozen chips and other frozenconveniencepotato products

CF Includespuffs, fries, fritters,croquettes

208 All frozen vegetableand frozenvegetableproducts, not specified

CF eg,asparagus,broccoli, carrots, brusseissprout*,cauliflower,mixedvegetables,spinach,corn-ort-the-cob, sweetcom, ratatouille,bubbleand squeak,avacadodip

FRUIT:Oranges,fresh210 S

214 Other citrus fruit, fresh S eg, lemons,grapefruit,mandarins,tangerines.Clementines,satsumas,limes,ortaniques.kumquat,ugli

217 Apples, fresh(6) S

218 Pears, fresh S

221 Stone fruit, fresh s eg, plums, greengages,damsons,cherries,peaches,apricots,nectarines,avocadopears,mangoes,tychees

222 Grapei, fresh s

227 Soft fruit, fresh,other than (rapes s eg,gooseberries,raspberries,strawberries,blackberries,loganberries,mulberries,t (berries,cranberries,blackcurrants,redcurrants

228 Banana., fresh s

229 Rhubarb, fresh s

231 Other fresh fruit s eg, melons,pineapples,freshfigs, pomegranates,quinces,guava,prickly pear

233 Canned peaches,pearsandpineapples

CC

236 Other cannedor bottled fruit CC eg, fruit salad, fruit cocktail, grapefruit, mandarinoranges,apples,prunes,gooseberries,rhubarb,strawberries,plums,cherries,apricots, blackcurrants,raspberries,blackberries,loganberries,fruit desserts;includespie fillingsand mixes

240 Dried fruit and dried fruitproducts

eg.currants,sultanas,raisins,packetedmixedfruit,prunes,apricots,dates,peaches,figs, apples,bananas,pineapplerings, mincemeat, glacecherrm,crystallisedfruit, dried fruit juice concentrate

241 Frozen fruit and frozen fruitproducts

CF eg. frozenstrawberries,raspberries,blackberries,blackcurrants,mandarinsegments,peachhalves,fruit salad,melonballs,appleslices,fruit juices(frozen fruit piesarecoded294)

245 Nuts and nut products Nuts shelledor unshelled(weigh!without sheds),shreddedor desiccatedcoconut, ground almonds,peanutbutter, vegetariannut products

Appendix A 221

TABLE 7—continued

SeasonalfoodFood

codeno.in 19*0

(S) orconveniencefood (CC,

CF. CO) t»

Description Motes

248

nun—comlmim/

Fniil juices CC eg, grapefruit,orange,pineapple,lemon, lime,blackcurrant,rose-hipsyrupetc; (baby foods,cannedor bottled,arc coded313and dried fruitjuice concentrateis coded240);not frozen

251

252

CEREALS:White bread, largeloaves,unsliced

^Standardloavesof 800g

White bread, largeloaves,sliced

233

254

White bread, small loaves,unsliced

White bread, small loaves,sliced ^Standardloavesof 400g

255 Brown bread Excludeswholewheatand wholemealbread

256 Wholewheatand wholemealbread

263 Other bread<«) eg, non-standardwhite loaves,malt bread,fruitbread, Danish bread,French bread, Viennabread,milk bread,starch-reducedbread,whiteor brownrolls, cobs, breadcakc,Frenchtoast,barn or barmloaves

264 Flour Includingchappattiflour

267 Buns, sconesand teacakes Includescrumpets,muffins, tea-bread,barmcake,lardycake, Scotch pancakes,girdlecakes

270 Cakesand pastries CO eg, fruit cakes, fancycakes,eclairs,creamcakes,icedcakes,chocolatecakes,swissrolls, spongecakes,tarts, flans, shortbread,doughnuts,fruit pies,gingerbread,parkin

271 Crispbread CO

274 Biscuits,other than chocolatebiscuits(o)

CO Includescream•crackers,rusks, shortcake

277 Chocolatebiscuits CO Includes"count" lines,eg, marshmallowsandwafers

211 Oatmealand oat products Porridge oats(but not instantporridge—seecode282),oatcakes,oatmeal,oat flakes, rolled oats

282 Breakfastcereals CO eg,cornflakes,"instant" porridgeoats

285 Canned milk puddings CC eg, creamedrice, sago,macaroni,tapioca,semolina,custard(made-up),dairydesserts

286 Other puddings CO eg, Christmaspudding, fruit puddings,spongepuddings,syruppuddings,trifle

217 Rice Includesground rice, flaked rice, but not savouryrice—seecode 202,or creamedrice—seecode 285

290 Cereal-basedinvalid foods (including "slimming" foods)

CO

291 Infant cerealfoods CO Includesinfant rusk and cerealpreparationsanddried instantbaby foods (baby foods, cannedorbottled,arecoded 315)

294 Frozen conveniencecerealfoods CF eg, frozensponges(includingthosewith ice-cream),fruit pies,eclairs,pastry,pizza, pancakes

299 Cerealconveniencefoods (including canned)not specifiedelsewhere

CO eg, cakeand puddingmixes,cornflour, custardpowder, instantpuddings,cannedpasta,pastry,saucemixes,macaronicheese,pizza, ravioli, cereal-basedreadymeals,instant/dessertwhips,blancmange

301 Other cerealfoods eg, pearlbarley,semolina,macaroni,spaghetti,sago,tapioca

KMBEVERAGES:

Tea Includesteabags(but not instanttea—seecode 336)

Coffee, beanand ground Includescoffee bagsand sachets

n Coffee, instant CO Includesacceleratedfreeze-dried instantcoffee

m Coffee, essence CO

1U Cocoa and drinking chocolate


TABLE 7—continued

SeasonalfoodFood

code no.in 1980

(S)orconveniencefood (CC,

CF, CO) («)

Description Notes

BEVERAGES—cwtlwucd

313 Brandedfood drinks eg, maltedmilk

MISCELLANEOUS:31S Baby foods, cannedor bottled CC Strainedfoods and junior mealsin glassjars or cam

(otherinfant foods arecoded291;dried milk iscoded II)

318 Canned soups CC Includesbrothsand cannedcondensedsoups(Note:baby food soupsarecoded315)

319 Soups, dehydratedand powdered CO

320 Acceleratedfrecze-driedfoods(excludingcoffee)

ExcludesAFD instantcoffee—seecode 308,and anyitemof whichonly part is AFD

323 Spreadsand dressings eg, saladcream,mayonnaise,cooking chocolate,sandwichspread,chocolatespread,instanticing,rum butter

327 Pickles and sauces Includeschulneysand continentalsauces,mint sauce(but not saucemixes—seecode 299)

328 Meal and yeastextracts eg. beefslock cubes,chickenstock cubes

329 Table jelly, squaresand crystals

332 Ice-cream(servedas pan of ameal),mousse

CO

333 All frozenconveniencefoods, notspecifiedelsewhere

CF Includesfrozendairydesserts

334 Salt Includesseasalt

335 Artificial sweeteners(expenditureonly)

eg, saccharine

336 Miscellaneous(expenditureonly) eg, bones,gravysalts,gravymixes,vinegar, forcemeat,mustard,pepper,made-upjellies, flavouringsand colourings,gelatine,yeast,herbs,curry powders,spices,instanttea, milk shakesyrupand powder

339 Novel protein foods eg, texturedvegetableprotein

{a)CC— Canned conveniencefoodsCF —Frozen conveniencefoodsCO—Other conveniencefoods

{b)Seealso the classificationof supplementarycodes—Table 8 of this Appendix

TABLE 8

Survey classification of foods: supplementary codes (a), 1975 - 1980

FoodcodeNo

DescriptionYears in

whichcodewasused

Notes

CHEESE.NATURAL18 Hard. Cheddar and Cheddar type 1975-1980

19 Hard, Other UK varietiesorforeignequivalents

•• eg Derby, Caerphilly,Cheshire, Dunlop, Gloucester,Lancashire.Leicestershire,Stilton, WensJeydale.Lincolnshire

20 Hard. Edam and other continental eg Emmental.Gorgonzola, Gouda, Gruyere,Parmesan,Roquefort

21 Soft eg Brie, Camembert,cottage,creamcheese

codesIS- 21aboveTotal naturalcheese(a)

Appendix A 223

TABLE 8—continued

FoodcodeNo

DescriptionYears in

which codewasused

Notes

BEEF AND VEAL25 Beef: joints (includingsides)on

the bone1975- 1980

26 joints, boned ,.

27 steak 1975 all varieties

27 steak,lessexpensivevarieties 1976-1980 eg braising,stewing,chuck, steakand kidney

28 steak,moreexpensivevarieties

eg frying, grilling, fillet, rump, porterhouse

28

^

minced 19751976-198029

30 Other beef 1975

29 Veal ..

30 Other beefand veal 1976-1980

31 Total bee/ and veal(a) codes25-30 above

MUTTONAND LAMB32 Mutton 1975- 1980

33 Lamb: joints (includingsides)

33 chops (includingcutletsand fillets)

"

35 Other ..

36 Total mutton and lamb (a) codes32- 35above

PORK1975-198037 Joints (including sides)

38 Chops »

39 Filletsand steaks

40 Other ,.

41 Totalpork (a) codes37'- 40above

LIVER

42r Ox and calves

I Ox

1975- 1977

1978-1980

43 Lambs 1975- 1980

« Pigs ..

45r Other than ox. calves,lambs,pigs

\. Other than ox, lambs,pigs

1975- 1977

1978-1980

46 Total liver (a) codes42- 45above

BACONAND HAM, UNCOOKED52 Joints, includingsidesand steaks

cut from the joint1978-1980

S3 Rashers,vacuum-packed ■■

54 Rashers,not vacuum-packed

15 Total bacon and ham, uncooked(a) codes52- 54above

POULTRY. UNCOOKED(OTHERTHANBROILERS)

including frozen

74 Chicken, other than broilers 1978- 1980 of 4 lb or moredressedweightor any unpluckedchickenor boiling fowl

75 Turkey .. wholeor parts

"6 Other .. egduck, goose,partridge,pheasant,grouse,pigeon

n Total, otherpoultry, uncooked,includingfrozen (ff) codes74- 76above

■OTHER" MEAT PRODUCTSm Delicatessen-typesausages 1977-1980 eg salami,polony, saveloy,frankfurter,garlic

sausage,liver sausage,pate


TABLE 8—continued

FoodcodeNo

DescriptionYears in

whichcodewasused

Notes

■OTHER" MEAT PRODUCTS

90 Pastesand spreads 1977- 1980 includingchicken

91 Pics, pastiesand puddings ,, includingsteakand kidneypies/puddings,meatandvegetablepies/puddings,cottageand shepherdspiei.bridlesetc

92 Readymeals ,, egChinesetake-awaymealscontainingmeat.packetedmeat-basedmealssuchas beef risotto.chickencurry, chow mien,chilli con-came,cookedsausageof "sausageand chips"

93 Other, not specifiedelsewhere ,, eg faggots,black pudding, savouryduck, scotch egg.haslet,kebabs,haggis,hot-pot. hamburgers,beef

94 Total olhrr mealproducts, not

burgers

specifiedelsewhere(a) codes89- 93above

BUTTER131 New Zealand 1975-1980

132 Danish „

133 United Kingdom ,,

134 Other ,, includingUK butterblendedwith others

135 Total buller (a) codes131-134 above

MARGARINE136 Soft 1975- 1980

137 Other includesmargarinecontaininga proportion of butter

138 Total margarine(a) codes136and 137above

VEGETABLEAND SALAD OILS141 Vegetableand cooking oils 1975

142 Saladoils „

143 Total vegetableand saladoils (a) codes141and 142above

FATS. NOTSPECIFIEDELSEWHERE144 Suet 1975

I4S Low-fat spreads ,,

146 Dripping „

147 Other •■ eg coconutbutter, "substitute" and "imitation"

14S Totalfats, nol specifiedelsewhere(a) codes144-147 above

APPLES215 Dessert,fresh 1976,1977

216 Other ,,

217 Total apples,fresh (a) codes213and 216above

"OTHER" BREAD258 Rolls 1976,1977 excludingstarch-reduced

259 Malt and fruit ,,

260 Viennaand French

261 Starch-reduced includingrolls

262 Other M

263 Total other bread(a) codes25S- 262above

BISCUITSOTHER THAN CHOCOLATE272 Sweet 1975-1977 includingassortments

273 Unsweetened „ includingsavoury

274 Total biscuits,other than chocolate

ln\ C» .1

<«) codes272and 273above

Appendix A 225

TABLE 9

Estimates of the standard errors of the yearly nationalaverages of expenditure, consumption quantity and prices (a), 1980

Standarderrors Percentagestandarderrors

Expenditure

Consumption

quantityPrices

Expenditure

Consumption

quantityPrices

u:U VNDCREAM:Ujud milk

FuUpnce 0-36na

002na

0-01na

0-5na

0-5na

01naSchool

Totsiliquidmilk ...... 0-36 002 0-5 OS

008 001 014 3-9 4-1 0-8Dnedrralk,branded Oil 001 0-35 11-9 11-7 1-9

007 001 016 6-3 6 2 1-5on 0-26 2-8 2-7 0-5

Otto milk 012 3-20 11-3 9-6 9-2c™ 0-12 1-21 3-2 3-2 10

Tail mi* andcmm 0-45 002 Of OS

CHEESE:Natural<») 028 005 0-29 1-3 1-2 0-3

006 001 0-89 3-6 3-6 0-8

Totdcheese ...... 0 29 005 1-2 12

MtATANDMEAT PRODUCTS:Carcasemeat

Beefandveal(b) 183 0-29 1-63 30 3-6 1-4Muttonandlamb(o) .... on 015 115 2-9 3-4 1-2Pork(6) 0-81 0-20 1-94 3-5 4-8 21

T^slcsratsemeat ..... 2 41 0-41 2-2 2S

Othermealand meatproductsbw (6) 010 003 0-88 31 3-3 1-3Offals,otherthanliver .... 008 002 1-86 6 8 7-4 2-9Baconandham.uncooked(b) 0-43 007 0-59 16 1-6 0-6Baconandham,cooked, includingcanned 018 003 1-60 1-9 2-4 11Cookedpoultry,not purchasedin cans 012 002 301 6-3 6-9 2-3Cornedmeal 012 002 0-71 2-6 2-7 0-6Othercookedmeal, not purchasedin cans 012 001 1-72 2-9 2-8 1-3Othercannedmeatandcannedmealproducts . 014 004 0-60 2-8 3-0 1-0Broilerchicken,uncooked, includingfrozen 0-38 010 0-46 2-3 2-4 0-7Otherpoultry,uncooked, includingfrozen(b) . 0-40 Oil 102 4-7 4-9 1-6Rabbitandothermeat .... 005 001 2-45 12-3 13-1 3-9Sausages,uncooked,pork .... 016 004 0-38 2-3 2-3 0-6Sausages,uncooked,beef .... 018 005 0-39 31 31 0-7Meatpiesandsausagerolls, ready-to-eat 009 002 0-65 2-9 11 0-9Frozen convenience meals or frozen con

veniencemeatproduct* .... 0-28 006 1-21 3-4 3-7 1-4Othermeatproducts(b) 0-33 005 102 2-2 1-9 II

Totalothermealandmeatproducts 1 OS 0-23 0-9 1-0

Tmtmeatandmeatproducts .... 2 S3 0 SO 1-2 12

FISH:*lwe. filleted,fresh 019 003 0-91 3-3 3-4 0-9* hue,unfilletedfresh 010 002 438 100 10-9 5-6*hae,uncooked,frozen .... 016 003 201 4-5 5-2 1-9Herrings,Filleted,fresh .... 001 4 40 29-3 28-8 5-7Krmngs,unfilleted,fresh .... 002 0 01 2-96 18-2 180 4-3F», fresh,otherthan herrings 012 002 5-55 11-9 9-9 60

Oil 002 3-51 7-2 86 3-3009 001 7-61 9-7 7-9 6-7

Fa,processed,unfilleted .... 003 001 4-81 17-8 21-6 6-5SheOfnh 012 001 7-89 8-6 8-5 3-8Cookedfish 018 002 105 3 2 3-2 0-8Cmotdsalmon 010 001 1-60 4-5 4 6 1-0Othercannedor bottledfish . . . . 008 002 1-49 3-5 3-7 1-7Pnhproducts,not frozen .... 006 001 3-11 5-5 5-3 31Frorenconveniencefish products . 016 003 0-90 3-2 3-3 0-9

T"*fi* 0 4S oos IS 1-6

MS 0-20 004 002 10 10 0-3


TABLE 9—continued

Standarderrors Percentagestandard errors

Expenditure

Consumption

quantityPrices

Expenditure

Consumption

quantityPrices

fats:Butler<*) 0-29 0-07 0-20 1-6 1-6 0 3Margarine(M 014

0-060060-04

019016

1-7 1-7 0-50-6Lard andcompoundcooking fat 2-2 2-0

Vegetableandsaladoils 017 010 0-90 8-1 9-2 2-2All other rats 007 002 106 4-1 4-1 1-9

SUGARAND PRESERVES:

0-3S 014 11 1-3

Sugar 017 016 005 1-5 1-4 0-3Jams, jelliesand fruit curds .... 006 003 0-28 2-9 2-8 0-3Marmalade 0-05 003 0 25 3-5 3-5 0-7

0 03 002 0-52 7-3 7-4 1-6Honey 005 001 0-96 6-4 6-4 1-4

Totalsugarandpreserves .... 0 21 017 /•J !■}

VEGETABLES:Old potatoes

January - August014 0-46 009 3-0 3-5 1-5

New potatoes007 018 013 5-4 6-2 1-9

January - August013 0-27 015 2-7 30 16

Potatoes004 007 0-24 7-8 7-5 2-7

September—DecemberOil 0-49 009 3 4 3-8 2-0004 014 015 5-8 6-5 2-7

Totalfreshpotatoes 0-21 071 1-4 1-7

006 008 010 21 1-9 0-8004 005 019 2-9 2-9 13

Cauliflowers,fresh 006 007 0-21 2-5 2-6 1-2Leafysalads,fresh 005 003 0-38 1-9 1-9 10

002 003 1-40 13-2 8-6 6-'0 05 007 1-38 8-9 4-9 6-7

Other freshgreenvegetables . 003 002 2-74 14-7 7-6 9-9

Totalfreshgreenvegetables .... 015 016 1-4 13

005 0-09 018 1-9 2-4 1-6Turnipsandswedes,fresh .... 003 0-07 0-31 3-9 4-7 3 2Other root vegetables,fresh .... 004 003 0-61 5-3 3-5 3 0Onions, shallots,leeks,fresh.... 006 007 0-22 1-9 2-2 1-3Cucumbers,fresh ..... 005 002 0-30 2-3 2-3 0-9Mushrooms,fresh ..... 008 002 104 2-8 2-8 1-2

012 005 0-24 1-4 1-4 0-6Miscellaneousfreshvegetables 010 0-05 0-87 4-1 3-8 2-6

Totalotherfresh vegetables .... 0-27 019 1-2 1-2

Tomatoes,cannedor bottled ... 005 004 014 30 30 0-8007 006 014 2-3 2-4 0-7

Cannedbeans ...... 009 007 009 1-8 1-9 0 5Canned vegetablesother than pulses,potatoesor

tomatoes ...... 0-07 004 0-38 3-1 30 l-iDriedpulses,otherthanair-dried 005 003 0-97 7-5 7-8 2-8Air-dried vegetables ..... 002 13-69 11-5 130 6-7Vegetablejuices...... 002 001 206 7-0 8-9 4-3Chips, excludingfrozen .... 010 003 0 43 2-9 3-0 0-1Instantpotato ...... 003 001 3-35 8-6 10-7 4-7Cannedpotato ...... 002 001 0-48 10-7 II -0 20Crispsandotherpotatoproducts,not frozen 013 002 110 2-5 2-6 0 9Othervegetableproducts 006 001 I -33 4-2 4-3 2 0

Oil 006 0-29 2-9 3-2 0-9Frozenbeans ...... 0-06 003 0-60 50 5-5 1-6Frozenchipsand other frozenconveniencepotato

products ...... 009 006 0-43 4-4 4-8 1-5All frozen vegetablesand frozen vegetablepro

ducts,not specifiedelsewhere Oil 005 0-76 4-7 5-5 1-9

Totalprocessedvegetables .... 0-36 0-20 11 i-i

Total vegetables...... 0-61 084 OS 10 ■

FRUIT:Fresh

Oranges ...... 010 008 016 2-4 2-4 0-8Othercitrusfruit ..... Oil 0-08 0-28 3-5 3-7 1-2Apples 0-39 W 2-4 1-9

Appendix A 227

TABLE 9—continued


Expenditure

Consumption Prices Expendi

ture

Consumption Prices

f ru rr—continued

quantity quantity

Fresh—continuedPears 005 004 0-30 3-7 3-7 14

009 005 102 4-5 4-9 30006 002 0-98 4-8 4-7 2-2

Soft fruit , otherthangrapes 014 008 1-57 8-2 6-7 3-9009 006 014 1-9 1-9 0-5

Rhubarb 002 003 0-70 10-7 5-9 4-6Other fresh fruit 006 003 0-84 6-6 6-6 2-9

Totalfreshfruit 0-40 0-31 1-4 ISCannedpeaches,pearsandpineapples 008 004 019 2-8 2-9 0-6Othercannedor bottledfruit 009 004 0-32 31 31 0-9Dried fruit anddried fruit products 013 004 0-52 41 42 0-9Frozen fruit and frozenfruit products 004 001 3-23 130 12-2 5-4Nutsand nut products .... 010 002 1-56 4-4 4-5 1-7

014 010 0-35 2-9 3-2 11

Totalotherfruit andfruit products 0-29 0-13 IS ISTotaifruit OSS 0-36 1-2 1-3

CEREALS:Whitebread, largeloaves,unsliced 017 0-13 0-07 IS 2-5 0-3Whitebread, largeloaves,sliced 0-25 0-22 004 1-5 1-5 0-2Whitebread, smallloaves,unsliced 009 005 010 3-2 3-2 0-4Whitebread, smallloaves,sliced 005 003 017 51 5-1 0-6

013 009 Oil 2-2 2-3 0-5Wholewheatandwholemealbread 009 006 018 40 4-0 0-7

016 008 0-31 1-9 20 0-8

0-30 0-22 0-7 0-7

Flour 0-14 0-21 Oil 3-6 3-8 10Buns,sconesandteacakes .... 008 003 0-47 2-7 2-7 0-9Cakesand pastries ..... 0-23 005 0-50 1-8 1-7 0-7Cnspbread ...... 004 001 101 4-8 4-8 1-9Biscuits,other thanchocolatebiscuits 018 005 0-26 1-4 1-3 0-5

015 002 0-70 2-2 2-2 0-7Oatmealandoat products .... 004 0-02 0-59 5-4 5-6 2-1

018 007 0-26 1-7 1-9 0-6Cannedmilk puddings .... 005 004 0-21 3-7 3-9 10Otherpuddings 005 001 1-71 6-8 6-3 2-7Rice 0-22 013 0-84 12-4 13-3 30C-real-basedinvalid foods (including"slimming"

foods)....... 002 20-26 33-4 33-9 13-2007 001 5-97 10-2 10-1 4-6

Frozenconveniencecerealfoods 014 003 1-78 50 4-7 2-0Cerealconveniencefoods, including canned, not

0-15 005 0-71 2-1 2-2 1-5Othercerealfoods ..... 006 008 2-58 6-8 144 9-4

beverages:

072 0-40 0-7 07

Tea 0-19 003 0-40 1-5 1-5 0-4Coffee,beanandground .... 011 0-01 4-40 7-5 81 20Coffee,instant...... 0-26 0-01 2-13 2-2 2-1 0-6Coffee,essences ..... 003 3-48 18-1 189 2-3Cocoaanddrinking chocolate 006

0060 01001

2-501-10

6-7 7-2 2-4Brandedfood drinks 7-8 8-3 1-5

MISCELLANEOUS-

0)7 004 1-3 1-3

Babyfoods,cannedor bottled 009 0-03 215 10-0 10-8 3-8010 007 014 2-5 2-5 0-6

Soups,dehydratedandpowdered 005 001 308 4-9 50 20Acceleratedfreeze-dried foods (excludingcoffee) na na na na na na

006 002 0-86 4-1 4-1 1-3Picklesandsauces Oil 004 0-30 2-3 2-3 0-7Mealandyeastextracts .... 007 001 1-67 3-6 3-8 10Tablejelly, squaresandcrystals 003 001 0-37 3-6 3-6 0-9let-cream(servedaspan of a meal),mousse 0-18 0-10 051 3-6 40 1-5All frozen convenience foods, not specified

elsewhere ...... 001 788 214 22-9 9-3Salt 002 0 04 016 4-2 4-3 1-7Artificialsweeteners(expenditureonly) na na na na na naMiscellaneous(expenditureonly) na na na na na naNovelproteinfoods ..... 002 14-73 16-2 20-2 11-8

Totalmactlkmeoiis 0-33 0IS 1-4 1-6

T«4cqxndi,un 4-34 0-6


TABLE 9—continued


Expenditure

Consumption

quantityPrices Expendi

ture

Consumption

quantityPrices

Supplementaryclassifications(c)CHEESE:

Natural hard:—CheddarandCheddartype . 0-21

013008008

004002001001

0-270 61200

1-4 1-5314-74-3

0-30618

Other UK varietiesor foreignequivalents 31Edamandothercontinental

1-45S-04-3 1-5

Totalnaturalcheese ..... 0-28 005 0-29 11 1-2 0-1

CARCASEMEAT:Beef —

joints (includingsides)on thebone I -41 0-230150-06004005001

6-924-550-722-220-479-95

29-64-5

28-86-23-23-92-6

7-23-3joints, boned...... 0-92

0-390-460-25007

steak. lessexpensivevarieties 2-9 0-7steak,moreexpensivevarieties 3-9

2-51-20 6•-7

minced ......other,andveal ..... 14-9 160

1-85 0-29 1 61 30 3-6 1-4

MuttonLamb:—

008 002 5-24 17-3 16-9 iljoints (includingsides) ....chops(includingcutletsand fillets)

0-680-28010

014004

1-631071-56

4-4 5-13-2

18102-8003

3-27-2 6-9

Pork:-

0-77 015 115 2-9 3 4 1-2

joints (includingsides) ....Totalpork ;

0-690-30012018

0-18005002005

314 6-63-36-88-3

9-23-46-89-9

3-70 81-92 8

0-872-43I'M

OTHER MEAT AND MEAT PRODUCTS:

0-81 0-20 1-94 35 4-8 21

Liver:—ox ...... 003008005002

001002002

1-390-85118705

8-9 9-54-46-5

19-1

2-7102-28-2

lambs ...... 4-3pigs 5-9

19-7other ......Totalliver ....... 0 10 003 0-88 3 1 3-3 13

Bacon and hamuncooked:—joints (includingsidesand steakscut from joint)rashers,vacuum-packed ....rashers,nor vacuum-packed

0-29018

005003004

1-701 120-55

4-33-61-7

4-4 1-7100-60-25

3-91-6

Totalbaconand hamuncooked . 043 007 059 /•« 1-6 0-6

Poultry, uncooked, including frozen:—chicken,otherthanbroilers 0-26

0-28010

008007002

0852-326-94

6 1 6-29-0

16-7

1-53 01-2

7-718-8

Totalpoultry, uncooked,otherthanbroilers . 0*0 0 II I 02 4-7 4-9 ;■<

Delicatessen-typesausages ....Meatpastesandspreads ....Meatpics,pastiesandpuddings

Oil0040150-24009

001 1-852030-66315104

4-8 4-34 5

164-3 1-5

09201-4

0 03002002

2-7 2-8Readymeals 5-9 5-7Othermeatproducts,not specifiedelsewhere 3-6 3-6

Totalothermeatproducts .... 0-33 0 05 102 2-2 19 ;•/

FATS:0170-15015018

004 0-250-550-320-45

3-35-23-431

3-35-23-53-2

0-40-70-406

Danish 003003004

UK

0-29 007 0-20 1-6 1-6 0-3

013 006003

0-230-31

203-2

2131

0-6100-07

Totalmargarine ...... 014 006 019 1-7 17 05

(a) SeeTable 7 Appendix A for further detailsof the classificationof foods The first threecolumnsof standarderrorsareinconventionalunitsof expenditure,quantityand prices.

(b) Thesefoods aregivenin greaterdetail in this tableunder "Supplementaryclassifications".(c) Supplementarydata for certainfoods in greaterdetailthan shownelsewherein the table; the standarderrors for eachmun

food are repeated,for easeof reference.SeeTable 8 Appendix A.

229

APPENDIX B

Demand analyses and estimates of demand parameters

1 The tables in this Appendix present the results of various demand analyses

which have been made from the National Food Survey data for 1980 and some

earlier years, and these up-date corresponding estimates given in the Reportfor 1979'. The methods of calculation of the various estimates are described in

paragraphs 9 to 18.

2 The elasticity of demand for a commodity with respect to changes in

income (income elasticity of demand), to changes in its own price (own-priceelasticity of demand) or to changes in the price of another commodity (cross-price elasticity of demand) may be regarded, in simplified terms and with some

degree of approximation, as a measure of the extent to which the amountdemanded will change in percentage terms in response to a change of 1 per cent

in income (or in price), other things remaining equal.

3 The estimates of income elasticity of demand in Tables 1 and 2 have been

derived by cross-sectional analysis of the Survey data for 1980. For this

purpose, the analysis was confined to a sub-sample of 4790 households whichfell into one or other of the twelve categories listed in Table 1 and which also

gave particulars of their total family income. The elasticity coefficients were

calculated with respect to total declared family income net of income tax and

national insurance contributions. The income elasticities of total householdfood expenditure relate to food purchased for consumption in the home.

Clearly, other things remaining equal, household expenditure on such foodwill be greater the more the household depends on meals in the home and does

not obtain meals out. In Table 1, the overall elasticities for 1980 have therefore

been resolved into two additive components. The first of these componentsrelates to the number of meals provided from the household food supply,which, in most cases decreases as real income increases because most families

then have more meals out. The second component, which relates to foodexpenditure per meal provided from the household food supply, is almost

invariably positive in sign, implying that it increases as income increases. Theincome elasticities of expenditure on individual foods and of quantities purchased (Table 2) are not shown resolved into two components in this way since

such subdivision would be unrealistic because all meals do not have an

identical food composition. 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

of such foods bought, but there is a tendency to buy varieties of better qualityor, 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. There are a few exceptions to these generalisations, however,

particularly in respect of some processed foods for which the average size ofpurchase is greater in higher than in lower income households, and where the

larger size of purchase enables the buyer to purchase at a lower cost per unit ofquantity. These exceptions may also arise in respect of some non-processedfoods for which the composition may vary; for example, purchase of a wholeside of pork (by a high-income household) will usually be at a lower price per

^Household Food Consumption and Expenditure: 1979: Appendix B, HMSO, 1981


unit quantity than that of a smaller purchase confined to the more desirable

cuts of pork. The estimates of the income elasticity of total household foodexpenditure given in Table 2 are to be preferred to those given in Table 1 for

reasons given in paragraph 1 1 below.

4 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 1975 to 1980. The technique which is

used to estimate the price elasticity of demand also enables any significant

seasonal or annual shifts in the location of the price/quantity demand curve

(including shifts due to changes in income) to be detected (as distinct from

movements from one price to another along a fixed demand curve). 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 mean income elasticity derived from suc

cessive annual cross-section analyses over the whole period, are used to make

estimates of the levels of purchases which might have been expected each year,

other things being equal, given the changes in average price and in income

which in fact occurred. The differences between these estimates of expected

purchases and the levels of purchases actually recorded provide a measure ofthe shifts in demand (together with any residual error) which took place. These

shifts in demand from year to year are given in the form of indices in Table 4

together with corresponding annual series for prices and purchases.

5 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 magnitude

from those given in Table 3, and are to be preferred because some of the variation in purchases of each commodity is now related to variation in the pricesof a number of commodities instead of as much of it as possible being relatedsimply to changes in its own price. Some results obtained from analyses of the

monthly Survey data over the eight-year period from 1973 to 1980 are given in

Table 5.

6 In a manner analogous to that described in paragraph 3, the sets of elasticity coefficients in Table 5 and the appropriate income elasticity coefficientshave been used to make estimates of the levels of purchases of the several commodities which might have been expected each year, other things being equal,given the changes in their prices and in income which in fact occurred. The differences between these estimates of expected purchases and those actually

recorded provide 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 the form of indices in Table 6 together with corresponding annual series forprices and purchases. In general, they are, in the instances presented, to be

preferred to the estimates obtained by taking into account only one commodity at a time as presented in Table 4.

7 A further extension of the type of analysis described in paragraph 4 to

cover 16 main food groups has been attempted for the period 1973- 1980. In

order to extend the anlaysis in this way it is necessary to use income as an

explanatory variable at an earlier stage in the analysis, since average expenditure on some of the 16 groups is sufficiently large for a price increase to be

Appendix B 231

equivalent in effect to a decrease in income such that cannot be ignored. Foreach group, the average cross-sectional income elasticity over the period 1973

to 1980 was specified in the demand equation in preference to a time-series

estimate which has often proved unreliable.

8 Estimates of the own-price and cross-price elasticities are given in Table 7

together with the standard errors of the former, and the proportion ofvariation in monthly average purchases that can be explained by the fittedelasticities and shifts in demand. The elasticity estimates which are statistically

significant are indicated by an asterisk. Those individual cross-elasticities

which did not attain statistical significance are unreliable (even to the point ofcarrying the wrong sign in some cases), but it is expected that their use collectively in making demand projections will give better results than if they are

ignored. The implied annual shifts in demand are given in index form in Table8 together with corresponding indices of average purchases and deflated

prices.

Method of calculating the estimates of income elasticity of demand

9 The income elasticity of demand can be defined formally as the ratio of the

relative change in demand (whether measured in terms of expenditure or in

terms of the quantity purchased) to the relative change in income, other things

being equal, and it may be represented in the notation of the calculus as:

Y dEE 'dY

where E = expenditure (or, in the case of elasticities of quantity, the amountpurchased) and Y = net family income. Although the income elasticity ofdemand may not be the same at all income levels and may decline as income

increases, in practice it has been found preferable to demonstrate this byobtaining estimates of the elasticity from cross-sectional analysis of the data in

each of several years during a period when real incomes are changing rather

than from cross-sectional analysis of the data for a single year, since in the

latter case the consequences of the income effect being confounded withoccupational and other non-income effects are greater. Moreover, it has been

found in practice that the fitting of demand functions which allow the elas

ticity to vary with income is rarely justified owing to the variability of the data.

For these reasons a constant elasticity function has been used in deriving the

elasticity coefficients given in this Appendix; this function is of the form

E = kY" . . (1)

where E and Y are as defined above, k is a constant and 17 is the elasticity. Ifthe data on incomes and on expenditure (or quantity) are transformed intologarithms and then expressed as deviations from their respective means, the

demand relationship becomes

logE = rjlogY . . (2)

and the elasticity is seen to be the linear regression coefficient when log

expenditure (or quantity) is regressed on log income.

10 To determine income elasticities of food expenditure at a point in time,

one therefore needs to know the functional relationship between income and

food expenditure at that point in time. This functional relationship is not fixed

and immutable, since consumers collectively (as well as individually) can anddo change their ideas of relative values from one point in time to another.


Even in a comparatively short period they are subjected to changing pressuresfrom the advertising industry, from manufacturers and agencies who provide

new products and services, and from a host of environmental changes,

including changes in the value of money. The condition about "other thingsbeing equal" is rarely realised in practice, and for this reason it is an over

simplification to attempt to estimate the demand function by fitting a

regression to a set of observations of income and expenditure taken at

different points in time (time-series analysis), even when deflated, since the

locus of such points may trace out shifts in the demand curve rather than the

demand curve itself. Indeed, a demand relationship estimated in this way

would not satisfy the condition that demand may change even though there

may be no change in incomes. Moreover, it would imply that any response to a

change in income would be instantaneous when in practice there is likely to be

a lag. Cross-sectional methods of anlaysis have therefore been used, and so

that the relationship between income and expenditure can be ascertained with

out being affected by differences in family composition, separate estimates ofthe income elasticity of total household food expenditure have been obtained

for each of the twelve types of household shown in Table 1 . The estimates for

each of these twelve types were obtained by fitting double logarithmic linear

regressions of the form in equation (2) above to the individual observations ofdeclared net family income and of food expenditure from each householdwithin each type. An overall estimate was then obtained by forming a weightedaverage of these twelve estimates, using as a weight in each case the sum ofsquared deviations of income from the group's mean. A weighted average ofthis type gives an estimate of the overall income elasticity identical with the

estimate which would be obtained by fitting a demand function that assumes a

constant income elasticity over all types of household but allows the demand

curves for the different groups to have different locations. Nearly two-fifths ofthe households in the sample either did not fall into one of the twelve

categories or did not disclose their income, and were excluded from the calcu

lations. Although the twelve selected types of household therefore are not fully

representative of the whole sample, there is evidence from earner studies that

the inclusion of the more complex household types would not materially have

affected the results.

11 A different procedure was followed in order to obtain the estimates

shown in Table 2 of the income elasticity of expenditure and of quantity

purchased for each food in the Survey classification. For this purpose, the

samples of households from each quarter of the year were each subdivided into

the same twelve groups as described in Table 1. Within each of these groups,

households were ranked in order of declared net family income and the octUes

of income then determined; 8 octile groups were thus formed each quarter

within each of the 12 household groups. Each of the resulting % groups for the

first quarter were then merged with their corresponding octile/householdgroups for the remaining three quarters of the year, and annual per caput

averages of income, expenditure and quantity purchased were then calculated

for each of the 96 merged groups. The averages for each of these variables

were then arranged into tables of 12 rows (one row for each household type)

and eight columns (one column for each octile group). Weighted averages were

then formed of the entries in each column, the weights being the total number

of persons in each of the twelve household types included in the analysis. The

resulting weighted averages were then arranged into sets of eight pairs ofincome/expenditure co-ordinates and eight pairs of income/quantity co

Appendix B 233

ordinates. Double logarithmic linear regressions were then fitted to each ofthese two sets to provide estimates of, respectively, the income elasticity ofexpenditure and the income elasticity of the quantity purchased. Thisprocedure of fitting regressions to the logarithms of averages for groups ofhouseholds avoids the difficulties inherent in fitting logarithmic regressions to

individual household observations, some of which may be zero simply because

the household participates in the Survey only for one week and happens not to

buy the food during that week. The averages of expenditure and quantity forthe groups are taken over a range of observations extending from zero

upwards and, provided the groups are large enough, constitute a valid estimate

of the average level of purchases in each octile of income. To exclude the

households which did not record a purchase (whether this is due to the

household never buying the food or buying it only infrequently) would give

averages relating to the average size of purchases made by households which

made a purchase during the Survey week and not average purchases by allhouseholds in the octile group; it would therefore not produce incomeelasticities of average quantity purchased but of average size of purchase, and

the latter would have limited practical value unless they were supplemented by

an income elasticity of the proportion of households buying. The use of means

of octile groups also has the advantage (compared with the method outlined in

paragraph 10) of reducing the effect of extreme observations, eg at extreme

incomes or, more commonly, bulk purchases to cover consumption over a

long period. The formation of octile groups at quarterly intervals also has the

advantage of compensating, to some extent, for distortion in the estimates ofincome elasticity that might otherwise result from income and price inflationduring the year; it may also, in some instances, reduce biases in the estimates

which might result from seasonality in supplies. Moreover, the groupingtogether of all first octile groups into a single first octile group, and similarlyfor each of the remaining seven octile groups, ensures that the resulting groupsail have virtually identical household type distributions. These advantages

seem great enough to make the estimates of the income elasticity of totalhousehold food expenditure shown in Table 2 preferable to those shown in

Table 1, although the use of the grouping method does, of course, entail some

loss of information compared with the method outlined in paragraph 10.

12 As stated in paragraph 3, the income elasticity of demand for most foodsis higher for expenditure than for quantity, although for most foods the

difference is very small. The relationship between the two can be readily

deduced because E = PQ where E, P and Q are respectively expenditure, price

and quantity purchased; it follows that:

Thus the expenditure elasticity is the sum of the quantity elasticity and whatmay be called the quality elasticity, in so far as quality is measured by price.The difference between the elasticities of expenditure and quantity shown inTable 2 is formally the "income elasticity of price", but may be regarded as

meaning the elasticity of quality in a broad sense covering the quality of thefood itself and the services associated with its sale, including the saving of the

+ Q • — , where Y is net family income

(3)


housewife's time which results from shopping at the most convenient shop

instead of at that charging the lowest price.

Method of calculating the estimates ofprice elasticity of demand

13 The estimates of price elasticity of demand given in Table 3 were all

calculated by analysis of the time-series of monthly Survey data of average

quantities purchased and average prices paid by housewives from 1975 to

1980. For this purpose, the monthly series of average prices (in money terms)were converted to real terms by deflating by the General Index of Retail Prices.As in the case of the estimates of income elasticity, a constant elasticity form

of the demand function was used throughout. The real price was treated as the

independent variable (p) and the quantity purchased (q) as the dependent

variate. In order to determine the relationship between price and quantity afterthe effects of any seasonal or annual shifts in the price/quantity demand curvewere eliminated from the data, a mathematical model was used whichexpressly takes into account such shifts. This model is

q^m; + a, + YP» + e(j . (4)

where q^ and pit are respectively average quantities purchased and average

(deflated) prices paid in the month i of the year j, and are expressed in

logarithms as deviations from their average values during the whole period

considered. The m, are monthly constants which measure (in logarithms) the

regular seasonal shifts in the demand curve in each of the months i, and are

also expressed in deviation form so that Snij = O. Similarly, the q; are annual

constants which measure the shifts in the demand curve from one year to

another and are also expressed as logarithmic deviations so that Zaj = O; y is

the price elasticity of demand and the e^ are random disturbances, assumed to

be independent of nij, aj and p;, and to be normally distributed about zero.

14 The method used to estimate y and to test for the existence of seasonal or

annual shifts in the demand curve is an application of co-variance analysis

developed by Professor J A C Brown1. If the analysis is carried out over a

period of n years and there are m monthly pairs of averages of purchases and

prices in each year, the following regressions are calculated:

Degress of freedomBetween months (regression fitted to m means of corresponding months

in n years) . . . . . m - 1

Between years (regression fitted to n yearly means) n - 1

Residual (m-l)(n-l)

Total regression ......... mn - 1

Within months ......... m(n-l)Within years ......... n(m-l)

15 If there have been no seasonal or annual shifts in the price/quantitydemand curve over the period covered by the anlaysis, each of the regressions

calculated as in paragraph 14 will provide an unbiased estimate of the price

'On the use of co-variance techniques in demand analysis: FAO/ECE Study Group on theDemand for Agricultural Products (1958).

Appendix B 235

elasticity of demand, and these estimates will differ from each other only by

amounts which could have occurred by chance alone. In this case, the totalregression based on the maximum number (mn - 1) of degrees of freedom may

be the logical choice. If, however, the estimate derived from the "betweenmonths" component is significantly different from that obtained from the

residual component, then this difference may have arisen because the m pairs

of averages of quantity and price (each pair being the average over

corresponding months in n years) do not trace out seasonal movements along a

fixed demand curve, but instead trace out seasonal shifts in the location of the

whole demand curve; in this case, one or more of the mi will differ significantlyfrom zero, and the logical choice may be the "within months" estimate which

excludes the seasonal component of variation and co-variation and is based on

m(n-l) degrees of freedom. Similarly, if the "between years" regression is

significantly different from that obtained from the residual component this

may be because one or more of the aj differ significantly from zero and the

location of the demand curve has shifted from one year to another; in this

case, the logical choice of estimate may be that derived from the "withinyears" component based on n(m- 1) degrees of freedom. If the series of tests

indicate that there may have been both seasonal and annual shifts in the

location of the demand curve, then the choice of estimate will be that derived

from the residual component of variation and co-variation which is free fromthe effects of both kinds of shift and is based on (m-l)(n-l) degrees offreedom.

16 Once the elasticity of demand has been determined, the constants mi and

a, in equation (4) which measure the seasonal and annual shifts in demand canbe estimated. The causes of seasonal shifts in demand for a commodity are inthe main self-evident, but include seasonal changes in its quality and in the

supply and quality of other commodities which are alternative orcomplementary to it. Annual shifts in the price/quantity demand curve mayarise simply because of a rise in real incomes if the commodity is at all income

elastic, but may also come about because of gradual changes in consumers'tastes and preferences causes by developments in food technology and by

advertising pressures and other environmental changes.

17 The above form of analysis has been extended to the multivariate case,

using data for 1973- 1980. To arrive at the estimates of own-price and cross-

price elasticities and associated demand parameters shown in Tables 5 and 6,

seasonal and annual shifts in the demand curves were assumed to have

occurred in all cases. Furthermore, when the parameters were estimated,

constraints were imposed so that each pair of cross-elasticities would complywith the theoretical relationship 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 beef as expenditure on pork is toexpenditure on beef -see footnote to next paragraph).

18 The further extension of this method to arrive at the own-price and cross-price elasticities of demand and associated demand parameters for the broadfood groups shown in Tables 7 and 8 also assumed the existence of seasonaland annual shifts in demand. However, because average expenditure on at

least some of the sixteen food groups was sufficiently large for a price increaseto be equivalent in effect to a decrease in income, it was necessary to useincome as an explanatory variable at an earlier stage of the analysis. Also, in

imposing constraints analogous to those mentioned in paragraph 17, further


account was taken of this type of income effect, as, indeed, is required in the

strict application of the "Slutsky constraints".1 The demand function used in

this case is as follows: —

le

log qijk =ck + mik + ajk + 2 ykn log pijn + rjk log yM + ejjk

where

qijk = quantity purchased of commodity k per head per week in month i

of year j.ck = a constant for commodity k.

mjk = a measure of the seasonal shift in demand for commodity k in

month i.

ajk = a measure of the annual shift in demand for commodity k in year j.

Pjjn = the deflated price of commodity n in month i of year j .

ykn = the elasticity of demand for commodity k with respect to the priceof commodity n.

yti = real personal disposable income per head per week in month i of

year j.rjk = the income elasticity of quantity for commodity k.

eijk= an error term.

'The rigorous form of Slutsky constraint is:

1 1

p "Xkn + Ik = IT *

Xnk + 1«En ck

where En and Ek are the proportions of income devoted to commodities n and k respectively andyk_, r)k etc are as defined at the end of paragraph 18 above. If commodities n and k are such thatonly a small fraction of consumers' income is devoted to each of them, or if the difference betweentheir income elasticities of quantity is relatively small, then this constraint approaches thesimplified form (referred to in paragraph 17 above):

rkn = £n

Ink EkSee also J R Hicks, Value and Capital, p. 307 et seq. Oxford University Press, 1961.

Appendix B 237


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TABLE 4

Annual indices of average deflated prices (a), purchases and demand

1975-1980

(average for the whole period = 100)

Foodcodes (b)

1975 1976 1977 1978 1979 1980

Liquid milk - full 4 Prices 82 95 103 108 108 106price Purchases 106 106 100 99 97 94

Demand (c) 104 105 100 100 97 94Demand (d) 104 105 100 100 97 94

Condensed milk 9 Prices 99 100 96 102 101 103Purchases 108 113 107 87 97 91Demand (c) 108 113 103 88 97 93Demand (d) 107 112 102 88 99 95

Dried milk, branded 11 Prices 100 101 99 101 100 99Purchases 105 101 69 106 131 99Demand (c) 105 101 69 106 131 99Demand \d

)

96 94 62 107 145 115

Instant milk . 12 Prices 111 106 98 96 96 93Purchases 69 87 105 119 118 114Demand (c) 75 91 104 115 114 I0SDemand (d) 75 90 103 115 115 109

Yoghurt 13 Prices 109 104 100 96 95 *Purchases 73 81 84 107 124 151Demand (c) 81 86 84 102 116 143Demand (d) 84 89 88 102 112 134

Other milk . 14 Prices 123 140 98 97 86 71

Purchases 66 59 69 106 161 219

Demand (c) 84 88 68 103 134 145Demand (d) 87 90 70 102 129 138

Cream 17 Prices 94 94 97 105 106 104Purchases 106 92 97 100 104 102Demand (c) na na na na na naDemand (d) na na na na na na

Cheese, natural 22 Prices 92 92 99 104 108 106Purchases 99 98 100 98 101 103Demand (c) na na na na na naDemand (d) na na na na na na

Cheese, processed . 23 Prices 95 % 98 103 104 104

Purchases 114 115 97 92 93 92

Demand (c) 110 112 % 94 95 95Demand (d) 111 112 96 94 95 94

Total cheese . 22, 23 Prices 93 93 99 104 107 106

Purchases 100 99 100 98 101 102

Demand (c) na na na na na naDemand (d) na na na na na na

Beef and veal (e) . 31 Prices 98 102 98 103 102 97

Purchases 104 94 100 102 102 100

Demand (c) 100 97 % 108 106 94

Demand (d) 102 98 97 108 105 92

Mutton and lamb (e) 36 Prices 97 100 101 107 101 94

Purchases 102 101 94 94 102 108Demand (c) 99 101 94 101 104 101Demand (d) 98 100 93 101 105 103

Appendix B 251

TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

Pork(f) 41 Prices 108 106 96 104 97 90Purchases 84 85 100 103 110 125Demand (c) 97 95 92 111 104 102Demand (d) 99 96 94 111 102 99

All carcase meal 31. 36, 41 Prices 100 102 98 105 101 94Purchases 99 94 98 100 104 107Demand (c) 99 96 96 106 105 98Demand (d) 100 97 97 106 103 %

Liver . 46 Prices 122 106 94 97 101 85Purchases 98 101 108 104 95 95Demand (c) 111 105 103 102 % 86Demand (d) 110 104 103 102 96 87

Offals, other than 51 Prices 108 100 98 100 97 98liver Purchases 116 111 108 93 90 86

Demand (c) 122 111 107 93 88 85Demand (d) 123 112 108 93 86 83

All offals, including 46, 51 Prices 117 104 95 98 100 88liver Purchases 103 104 108 100 93 93

Demand (c) 116 107 104 99 93 84Demand (d) 116 107 104 99 93 84

Bacon and ham. 55 Prices 109 109 98 98 96 90uncooked (e) Purchases 96 96 103 103 103 100

Demand (c) 99 100 102 102 101 95Demand (d) 100 101 103 102 100 94

Bacon and ham, 58 Prices 110 107 97 98 97 91cooked, including Purchases 95 95 99 104 105 102canned Demand (c) 104 101 % 102 102 95

Demand (d) 105 102 98 102 101 93

Poultry, cooked 59 Prices 103 95 95 106 101 100Purchases 85 93 % 90 129 113Demand (c) 89 88 91 % 130 112Demand (d) 91 89 94 % 127 108

Corned meat 62 Prices 115 106 101 89 95 %Purchases 86 94 106 120 102 96Demand (c) 105 102 107 102 95 91Demand (d) 105 102 107 102 95 91

Othercooked meat. 66 Prices 104 102 96 103 103 94not canned Purchases 117 99 92 97 97 99

Demand (c) na na na na na naDemand id) na na na na na na

Other canned meat, 71 Prices 107 104 102 101 94 93excluding corned Purchases 114 115 94 94 100 87meat Demand (c) 118 118 95 94 % 83

Demand (d) 117 116 94 94 98 85

Other cooked and 66, 71 Prices 106 101 99 102 97 95canned meat Purchases 115 111 94 94 99 90

Demand (c) 121 112 93 % 97 86Demand (d) 119 110 92 96 98 88

Broiler, chicken, 73 Prices 100 99 100 102 103 96uncooked, includ- Purchases 91 98 98 102 106 106ingfrozen (e) Demand (c) 91 97 98 103 108 103

Demand (d) 91 98 99 103 108 102


TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

Other poultry, un 77 Prices 102 99 102 100 98 100

cooked, including Purchases 90 94 98 97 112 111

frozen Demand (c) na na na na na na

Demand (d) na na na na na na

Sausages, 79 Prices 104 103 98 101 99 95

uncooked, pork . Purchases 97 101 105 98 102 %

Demand (c) 102 105 103 99 101 90

Demand (d) 103 106 104 99 100 89

Sausages, 80 Prices 103 103 98 101 99 96uncooked, beef . Purchases 95 93 100 112 105 97

Demand (c) 98 97 98 114 103 92

Demand (d) 97 96 % 114 105 94

Sausages, pork 79, 80 Prices 104 103 98 101 99 95

and/or beef. Purchases 96 97 103 105 104 96

uncooked Demand (c) 101 102 100 106 102 90

Demand (d) 100 102 100 106 102 91

Meat pies, sausage 83 Prices 100 101 98 100 101 100

rolls, ready-to-eat Purchases 103 99 102 104 101 92

Demand (c) 103 100 100 104 102 91

Demand (d) 104 101 102 104 100 90

Frozen convenience 88 Prices 99 100 100 102 100 99

meats and frozen Purchases 75 95 100 100 111 126

convenience meat Demand (c) 75 94 100 102 111 125

products . Demand (d) 76 95 102 102 109 121

Other meat products 94 Prices 94 97 99 102 104 104

Purchases 94 90 96 107 106 108

Demand (c) 92 90 95 108 107 noDemand id) 92 90 96 108 107 109

Meat products, 83, 88, 94 Prices % 98 99 102 103 102

other than Purchases 90 93 98 104 106 nouncooked Demand (c) 88 92 97 106 107 111

sausages . Demand (d) 89 93 98 105 106 no

All meat and meat 31-41, Prices 103 102 98 102 100 95

products . 46-94 Purchases % 96 99 101 104 104

Demand (c) 98 97 98 102 104 100

Demand (d) 99 98 99 102 103 99

Fresh white fish. 100 Prices 96 98 105 106 103 93

filleted Purchases 81 95 95 110 112 IIIDemand (c) 76 90 104 122 118 97

Demand (d) 76 91 104 122 117 97

Fresh white fish. 105 Prices 108 99 103 103 100 89

unfilleted . Purchases 207 134 114 82 63 62

Demand (c) 229 132 119 85 63 52

Demand (d) 229 132 120 85 62 52

Frozen white fish 110 Prices 97 98 107 104 104 91

Purchases 83 107 87 102 101 125Demand (c) 77 102 100 112 111 102

Demand (d) 78 103 102 112 109 99

Fresh fat fish, other 113 Prices 98 88 98 126 88 105

than herrings Purchases 86 75 102 88 124 140

Demand (c) 86 74 102 91 121 141

Demand \d) 89 76 106 90 116 140

Appendix B 253

TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

Processed white 114 Prices 95 93 103 107 108 95

fish. Purchases 105 104 92 93 100 107Demand (c) 98 94 95 102 111 100Demand (d) 99 96 97 102 109 97

Uncooked white 100, 105, Prices % 97 104 106 105 94

fish, including 110, 114 Purchases 103 102 95 99 98 103

smoked and Demand (c) 99 98 99 106 103 96

frozen Demand (d) 99 99 100 106 102 94

Processed fat fish, 115 Prices 102 90 99 102 101 106filleted Purchases 73 108 95 99 110 122

Demand (c) 74 100 95 101 111 128Demand (d) 75 101 97 101 109 124

Processed fat fish. 116 Prices 94 86 98 110 113 101

unfilleted . Purchases 139 126 101 84 86 78Demand (c) 135 116 99 89 92 79Demand (d) 139 120 103 89 89 74

Shellfish 117 Prices 99 94 98 100 109 101Purchases % 98 82 103 98 128Demand (c) 96 97 82 103 100 128Demand (d) 102 102 88 102 93 115

Cooked fish . 118 Prices 97 96 104 105 101 97


Canned salmon 119 Prices 104 106 115 103 % 81Purchases 159 90 79 76 86 134Demand (c) 169 100 102 80 80 91Demand (d) 173 102 105 80 78 87

Other canned or 120 Prices 95 95 100 111 106 93bottled fish Purchases 99 117 103 87 93 102

Demand (c) 97 115 103 91 95 99Demand (d) 98 116 104 91 94 98

All canned and 119, 120 Prices 108 95 101 105 100 91bottled fish Purchases 115 108 95 85 91 110


Fish products, not 123 Prices 102 105 103 103 94 94frozen Purchases 107 102 81 105 106 102

Demand (c) 108 106 83 107 101 98Demand (d) 107 105 82 107 103 100

Frozen convenience 127 Prices 93 95 103 109 105 %fish products Purchases 87 101 103 95 105 110

Demand (c) 80 % 106 104 111 106Demand id) 81 96 107 104 110 105

Frozen white fish 110, 127 Prices 94 97 104 108 104 94and frozen con Purchases 86 103 97 97 103 116venience fish Demand (c) 77 97 104 110 112 105products . Demand (rf) 78 98 105 110 110 103

All convenience fish 118, 119, Prices 101 96 101 106 102 95products . 120, 123, Purchases 100 103 91 93 104 110

127 Demand (c) na na na na na naDemand (d) na na na na na na


TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1960

Eggs . 129 Prices 108 105 103 95 97 94

Purchases 104 103 100 100 99 94Demand (c) 106 104 100 99 98 93

Demand (d) 106 104 100 99 98 93

Butter (e) 135 Prices 80 % 103 107 114 104

Purchases 119 109 99 96 94 86Demand (c) 115 108 100 97 % 86

Demand (d) 116 109 100 97 96 85

Margarine (e) 138 Prices 114 99 108 103 94 85

Purchases 79 92 104 106 109 115

Demand (c) 81 92 105 107 108 HIDemand (d) 80 91 104 107 109 113

Lard and com 139 Prices 124 101 106 100 93 81

pound cooking Purchases 105 99 100 101 99 97

fat . Demand (c) na na na na na na


Vegetable and salad 143 Prices 134 103 108 100 90 75

oils. Purchases 86 83 84 115 100 144

Demand (c) 111 85 90 115 91 112

Demand (d) 114 87 93 US 88 106

All other fats 148 Prices 103 101 107 102 97 90

Purchases 87 86 90 % 113 138

Demand (c) 89 87 95 98 110 127

Demand (d) 89 87 95 98 110 127

All fats 135, 138 Prices 98 100 104 104 104 91

139, 143, Purchases 101 99 99 100 too 101

148 Demand (c) na na na na na na


Sugar . 150 Prices 139 104 93 92 92 88

Purchases 97 105 103 101 99 96

Demand (c) 110 106 100 98 % 91

Demand (d) 109 105 99 98 97 92

Jams, jellies and 151 Prices 114 102 99 100 96 90

fruit curds Purchases 113 103 106 98 95 87

Demand (c) 113 103 106 98 95 87

Demand (d) 112 102 105 98 96 88

Marmalade . 152 Prices 115 101 99 100 95 91

Purchases 112 99 108 92 96 95

Demand (c) 133 101 106 93 90 84

Demand (d) 134 101 107 93 90 84

Syrup, treacle 153 Prices 117 98 92 93 103 98

Purchases 104 106 116 94 94 89

Demand (c) 115 104 110 89 96 88

Demand (d) 116 105 111 89 96 87

Honey 154 Prices 109 101 103 100 93 94

Purchases 88 105 81 107 114 110

Demand (c) 91 105 82 107 112 107

Demand (d) 93 107 84 106 109 104

Potatoes, excluding 156-161 Prices 111 201 109 69 85 70

potato products . Purchases 108 84 96 107 108 100

Demand (c) 110 94 97 101 105 94

Demand (d) 109 93 96 101 106 96

Appendix B 255

TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

Cabbages, fresh 162 Prices 108 110 107 82 107 89Purchases 103 105 88 106 99 100Demand (c) 104 107 89 102 100 98Demand (d) 104 106 89 102 100 98

Cauliflowers, fresh . 164 Prices 99 97 107 92 116 91Purchases 118 95 93 120 68 117Demand (c) 114 89 109 100 94 95Demand (d) 116 90 no 100 93 93

Leafy salads, fresh . 167 Prices 116 108 100 97 101 82Purchases 103 91 88 102 103 115Demand (c) 112 % 88 100 104 102Demand (d) 115 97 90 100 101 98

Peas, fresh 168 Prices 108 103 89 105 111 87Purchases 85 100 111 95 91 123Demand (c) 107 111 77 110 127 79Demand (d) 107 111 77 110 127 79

Beans, fresh . 169 Prices 132 % 103 92 102 81Purchases 86 109 91 116 85 119Demand (c) 139 103 95 101 88 83Demand id) 141 104 96 101 87 82

Brassicas 162, 163 Prices 105 106 110 86 108 88164, 171 Purchases 100 97 90 113 94 108

Demand (c) 104 100 97 101 99 99Demand (d) 104 101 97 101 99 98

Carrots, fresh 172 Prices 130 111 114 75 94 86Purchases 80 97 87 116 113 113Demand (c) 90 102 92 101 110 106Demand (d) 90 103 93 101 110 105

Turnips and 173 Prices 105 112 108 85 107 87swedes, fresh Purchases 107 94 78 115 98 115

Demand (c) 110 102 83 102 103 103Demand (d) 108 100 81 102 105 106

Other root veg 174 Prices 119 105 100 89 95 94etables, fresh Purchases 78 95 102 112 109 107

Demand (c) 82 97 102 109 108 106Demand (d) 83 98 103 109 106 103

Onions, shallots 175 Prices 109 129 107 81 92 90

and leeks, fresh . Purchases 93 89 97 106 109 108Demand (c) 97 100 100 96 105 102Demand (d) 98 101 101 96 104 101

Cucumbers, fresh . 176 Prices 114 105 98 97 97 90Purchases 91 89 100 101 103 118Demand (c) 104 93 99 98 100 107Demand (d) 106 96 102 98 97 102

Mushrooms, fresh . 177 Prices 91 95 97 104 108 106Purchases 95 91 96 100 105 114Demand (c) 94 90 96 101 106 115Demand (d) 97 93 100 101 101 108

Tomatoes, fresh 178 Prices 111 103 101 105 91 91Purchases 104 93 97 97 102 107Demand (c) 109 95 98 99 98 102Demand (</) 111 96 100 99 96 99


TABLE 4—continued


Foodcodes (6)

1975 1976 1977 1978 1979 1980

Miscellaneous fresh 183 Prices 90 91 100 104 112 105

vegetables . Purchases 94 89 84 105 102 132

Demand (c) 83 80 83 no 118 140

Demand (d) 86 82 86 109 114 133

Tomatoes, canned 184 Prices 131 107 106 99 90 75

and bottled Purchases 81 91 101 99 109 122

Demand (c) 100 % 106 99 101 99

Demand (d) 101 97 107 99 100 97

Canned peas . 185 Prices 108 103 101 100 95 94

Purchases 107 110 98 95 104 87

Demand (c) 113 112 99 95 100 84

Demand (d) 110 no 96 95 103 87

Canned beans 188 Prices 119 109 100 99 89 87

Purchases 96 101 100 99 103 ICO

Demand (c) 119 112 101 98 89 85

Demand (d) 119 111 100 98 90 86

Canned vegetables, 191 Prices 99 104 107 101 95 94

other than pulses, Purchases 106 108 93 87 106 103

potatoes or Demand (c) 104 116 106 89 96 92

tomatoes . Demand id) 104 116 105 89 96 92

Canned vegetables 185, 188. Prices 112 106 102 99 92 91

excluding potatoes 191 Purchases 102 105 99 96 104 %and tomatoes (e) . Demand (c) 110 109 100 95 98 90

Demand (d) 108 108 98 95 99 92

Dried pulses, other 192 Prices 117 102 106 96 95 86

than air-dried Purchases 98 95 90 127 94 100

Demand (c) 131 99 101 118 86 76

Demand (d) 130 98 99 118 87 77

Vegetable juices 196 Prices 108 101 96 99 108 89

Purchases 86 89 108 93 105 123

Demand (c) 95 91 102 91 116 107

Demand (d) 101 96 111 91 107 95

Chips, excluding 197 Prices 82 130 117 95 % 88

frozen Purchases 121 89 73 100 113 112

Demand (c) 102 111 84 95 110 100

Demand (d) 101 110 83 96 111 102

Instant potato 198 Prices 112 132 120 89 84 76

Purchases 91 174 103 85 85 86

Demand (c) 101 224 122 76 72 66

Demand (d) 100 223 121 76 73 67

Canned potato 199 Prices 106 118 113 91 87 89

Purchases 138 163 86 81 90 71

Demand (c) 152 219 108 69 70 58

Demand (d) 154 221 110 69 69 ' 56

Crisps and other 200 Prices 99 101 109 99 97 95

potato products, Purchases 95 90 85 105 110 120

not frozen . Demand (c) 94 91 90 104 108 116

Demand (d) 95 92 91 104 107 115

Other vegetable 202 Prices 102 106 104 98 94 96

products . Purchases 92 95 86 103 118 110

Demand (c) 92 97 87 102 116 109

Demand id) 95 99 90 102 112 104

Appendix B 257

TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

Frozen peas . 203 Prices 109 105 108 93 99 88

Purchases 90 90 102 100 105 115Demand (c) % 94 108 95 105 104Demand (d) 99 % 112 95 101 99

Frozen beans 204 Prices 109 110 111 96 94 84

Purchases 96 87 99 99 112 110

Demand (c) 105 96 110 95 104 91Demand (d) 109 99 115 95 100 86

Frozen chips and 205 Prices 98 145 116 81 90 84

other frozen con Purchases 80 80 80 107 109 167

venience potato Demand (c) 78 121 94 84 97 138

products . Demand (d) 81 125 99 84 92 129

Processed potatoes, 197, 198, Prices 92 121 115 95 95 86

including frozen . 199, 200, Purchases 102 94 80 100 106 123205 Demand (c) 95 110 90 95 102 109

Demand (d) 96 111 91 95 101 107

All frozen veg 208 Prices 107 109 109 97 97 85

etables and frozen Purchases 77 94 91 91 129 129vegetable prod Demand (c) 92 118 113 83 118 83ucts, not specified Demand (d) 96 122 119 83 113 77

Frozen vegetables. 203. 204, Prices 106 114 109 92 97 85excluding 208 Purchases 87 88 95 98 112 126potatoes (<?) Demand (c) 91 98 102 91 109 110

Demand (d) 94 101 107 91 105 103

All frozen veg 203, 204, Prices 108 107 107 94 98 86

etables 205, 208 Purchases 88 90 99 97 112 117

Demand (c) 95 97 106 92 111 101

Demand (d) 98 100 111 91 106 96

Oranges, fresh (e) . 210 Prices 103 103 102 101 101 91Purchases 107 100 100 92 98 104Demand (c) 110 103 103 93 98 94Demand (d) 113 105 105 92 96 91

Other citrus fruit, 214 Prices 107 101 99 98 100 94

tresn Purchases 86 91 % 109 104 118

Demand (c) 94 93 95 107 104 108

Demand (d) 98 96 100 106 99 101

All citrus fruit 210, 214 Prices 103 102 101 101 101 92


Apples, fresh (e) .. 217 Prices 114 94 120 108 84 85Purchases 94 105 90 % 114 103Demand (c) 100 102 98 100 104 96Demand (d) 102 104 100 100 102 92

Pears, fresh (e) 218 Prices 112 94 110 109 93 85Purchases 91 98 99 79 117 124Demand (c) 106 90 113 89 105 99Demand (d) 109 92 117 89 102 94

Stone fruit, fresh . 221 Prices 136 92 105 96 92 86Purchases 46 89 90 114 146 163Demand (c) 100 72 102 104 117 112Demand (d) 104 74 105 103 113 107


TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

Grapes, fresh 222 Prices 99 90 116 109 95 93

Purchases 105 103 64 77 129 144

Demand (c) 103 85 84 90 119 128

Demand (d) 107 87 88 90 114 120

Soft fruit, fresh. 227 Prices 113 90 113 116 104 72

other than grapes Purchases 82 66 84 83 114 229

Demand (c) 154 38 162 183 138 42

Demand (d) 159 38 166 182 134 41

Bananas, fresh 228 Prices 106 98 101 102 98 95

Purchases 97 98 101 101 98 105

Demand (c) 100 97 102 103 97 102

Demand (d) 101 98 104 102 95 99

Rhubarb, fresh 229 Prices 108 91 111 102 110 81

Purchases 122 75 no 112 67 133Demand (c) 127 71 117 113 71 118

Demand (d) 129 72 119 113 70 116

Other fresh fruit 231 Prices 108 94 111 103 97 88

Purchases 111 82 63 85 125 164

Demand (c) 121 77 71 88 120 142

Demand (d) 130 81 76 87 112 128

Canned peaches, 233 Prices 103 100 107 107 99 86

pears and pine Purchases 112 103 96 99 95 96

apples Demand (c) 115 103 103 105 94 83

Demand (d) 116 103 103 105 93 82

Other canned and 236 Prices 103 97 100 107 102 91

bottled fruit Purchases 124 118 106 96 83 81

Demand (c) 125 118 106 97 83 79

Demand (d) 127 119 108 97 82 77

All canned and 233. 236 Prices 104 99 104 107 100 88

bottled fruit Purchases 118 111 101 97 89 88

Demand (c) 120 110 102 100 89 83

Demand (d) 121 111 104 100 88 82

Dried fruit and 240 Prices 96 82 109 108 109 100

dried fruit pro Purchases 103 113 97 101 96 92

ducts Demand (c) 101 105 100 104 99 92

Demand (d) 103 106 102 104 97 90

Nuts and nut pro 245 Prices 100 91 103 108 101 97

ducts Purchases 78 104 104 95 107 117

Demand (c) 78 101 104 97 107 116

Demand (d) 82 105 no 97 102 108

Fruit juices . 248 Prices 107 106 99 105 98 87

Purchases 75 73 80 103 125 177

Demand (c) 83 79 79 107 122 146

Demand (d) 87 83 84 109 114 133

Standard white 251-254 Prices 96 92 % 105 107 104loaves Purchases 111 106 104 100 93 88

Demand (c) 110 102 102 103 95 89Demand (d) 109 101 101 103 97 91

Brown bread 255 Prices 99 97 98 105 102 100Purchases 81 93 92 98 117 126Demand (c) 80 89 90 104 120 126Demand (d) 81 90 91 104 118 123

Appendix B 259

TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

Wholewheat and 256 Prices 94 % 98 106 106 101wholemeal bread . Purchases 80 76 87 81 131 179

Demand (c) 67 69 83 94 153 183Demand (d) 69 71 86 94 147 173

All wholewheat. 255, 256 Prices 97 97 98 105 103 100

wholemeal and Purchases 81 89 90 94 119 137

brown bread Demand (c) 79 85 88 100 124 137Demand (d) 80 87 90 100 121 133

All bread 251-256, Prices 96 93 96 104 106 105263 Purchases 104 102 101 99 97 96

Demand (c) 102 99 99 101 100 99Demand (d) 102 98 99 101 100 99

Flour . 264 Prices 107 91 104 109 101 90Purchases 90 104 110 101 98 98Demand (c) 90 103 110 102 98 97Demand (d) 89 102 109 102 100 99

Buns, scones and 267 Prices 103 98 100 102 99 98teacakes . Purchases 106 103 98 102 105 88


Cakes and pastries . 270 Prices 103 99 97 103 100 98Purchases 110 100 99 94 100 98Demand (c) 111 100 98 95 100 97Demand (d) 112 100 99 95 99 95

Crispbread . 271 Prices 102 94 103 102 104 96Purchases 107 98 94 106 95 101Demand (c) 108 % 95 107 96 99Demand (d) 111 98 97 106 94 95

Biscuits, other than 274 Prices 108 98 98 101 98 97

chocolate biscuits Purchases 102 103 104 98 98 95Demand (c) 106 102 103 98 97 93Demand (d) 106 102 103 98 97 94

Chocolate biscuits . 277 Price 103 95 99 102 102 100Purchases 93 % 91 104 111 108Demand (c) 95 91 89 106 113 108Demand (d) 97 92 91 106 111 105

All biscuits . 271, 274, Prices 105 % 96 102 101 99277 Purchases 101 101 101 99 100 98

Demand (c) 102 100 100 100 100 97

Demand (d) 102 101 101 100 100 97

Oatmeal and oat 281 Prices no 101 102 102 93 94

products (e) Purchases 103 104 108 102 93 91Demand (c) 111 105 110 104 87 86Demand (d) 110 104 109 104 88 88

Breakfast cereals (e) 282 Prices 108 99 99 98 98 98Purchases 92 97 99 105 102 106Demand (c) na na na na na na

Demand (d) na na na na p.a na

Canned milk pud 285 Prices 106 101 96 98 102 98

dings Purchases 123 120 105 93 93 75Demand (c) 126 121 103 92 94 74

Demand (d) 123 119 100 92 97 77


TABLE 4—continued


Foodcodes (6)

1975 1976 1977 1978 1979 1980

Puddings, other 286 Prices % 96 101 108 101 98than canned Purchases 122 110 92 100 94 87

Demand (c) 118 106 93 107 95 85Demand (d) 118 106 94 107 94 84

Rice . 287 Prices 111 95 101 103 102 89Purchases 81 91 102 92 104 139Demand (c) 84 89 103 93 105 135Demand (d) 84 90 104 93 103 132

Infant cereal foods . 291 Prices 78 92 99 109 116 111

Purchases 92 106 87 108 114 95Demand (c) 88 104 87 110 118 97Demand id) 83 99 82 110 126 107

Frozen convenience 294 Prices 98 94 87 103 no 110

cereal foods Purchases 68 87 88 109 119 147Demand (c) 68 87 87 109 120 148Demand (d) 71 91 92 108 113 136

Cereal convenience 299 Prices 102 96 99 103 99 102

foods Purchases 93 93 99 100 106 110Demand (c) 94 90 98 103 105 111Demand id) 94 90 98 103 106 112

Other cereal foods . 301 Prices 118 108 103 92 99 84

Purchases 79 98 90 111 101 126Demand (c) 101 110 95 98 100 97Demand id) 104 113 98 97 97 92

Tea(e) 304 Prices 81 80 132 125 104 91

Purchases 104 105 98 95 100 98

Demand (c) 95 96 110 105 102 94

Demand (d) 94 95 109 105 103 95

Coffee, bean and 307 Prices 65 80 144 131 106 97

ground Purchases 122 107 83 77 100 120

Demand (c) 85 89 113 96 105 117Demand id) 92 95 123 95 96 103

Instant coffee (e) . 308 Prices 69 82 140 131 104 93

Purchases 106 107 75 95 109 114

Demand (c) 85 94 92 111 111 109Demand id) 87 96 94 111 109 106

Cocoa and drinking 312 Prices 79 77 96 136 119 107

chocolate Purchases 103 no 117 89 92 91

Demand (c) 79 82 112 126 111 98

Demand (d) 80 82 113 126 111 97

Branded food 313 Prices 102 98 100 111 101 90

drinks Purchases 94 92 108 90 123 97

Demand (c) 96 89 107 106 125 82

Demand id) 96 88 107 106 126 83

Baby foods, canned 315 Prices 96 91 97 104 105 108

and bottled Purchases 141 140 89 79 94 76

Demand (c) 141 138 88 80 95 77

Demand id) 133 131 83 80 101 85

Canned soups 318 Prices 108 101 102 100 95 94

Purchases 105 109 96 94 103 95

Demand (c) na na na na na na


Appendix B 261

TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

Dehydrated and 319 Prices 97 99 98 103 96 106powdered soups . Purchases 101 102 93 100 114 92

Demand (c) 98 101 91 103 110 98

Spreads and

Demand (d) 99 102 92 103 109 97

dressings . 323 Prices 103 101 101 108 95 92Purchases 94 85 96 99 109 121Demand (c) 94 85 % 100 108 120Demand (d) 96 86 98 100 106 116

Pickles and sauces . 327 Prices 105 103 101 101 96 93Purchases 98 95 96 101 105 105Demand (c) 102 98 97 102 102 99Demand (d) 103 99 98 102 100 97

Meat and yeast 328 Prices 114 104 103 99 91 90extracts Purchases 90 97 103 97 107 106

Demand (c) 99 101 106 97 100 98Demand (d) 100 101 106 97 100 98

Table jelly, squares 329 Prices 126 114 101 95 89 81and crystals Purchases 106 112 99 100 90 94

Demand (c) 111 115 99 99 88 90Demand (d) 111 115 98 99 89 91

Ice-cream (served as 332 Prices 113 103 99 94 98 95part of a meal), Purchases 74 88 98 114 110 127mousse Demand (c) 82 90 97 107 108 121

Demand (d) 85 94 102 107 102 112

Supplementary classij Ication offo idsCHEESE:

Natural hard: —Cheddar and 18 Prices 94 92 99 103 108 106

Cheddar Purchases 96 99 103 99 102 101

type . Demand (c) na na na na na naDemand (d) na na na na na na

Other UK 19 Prices 89 91 101 106 110 105varieties or Purchases 120 107 90 93 94 99foreign Demand (c) 114 104 90 95 98 101equivalents . Demand (d) 116 105 91 95 % 99

Edam and other 20 Prices 89 95 99 105 103 111continental . Purchases 108 89 98 92 104 111

Demand (c) 92 83 % 98 109 128Demand (d) 95 85 99 98 105 122

Natural soft 21 Prices 93 97 101 105 103 103Purchases 68 73 103 112 118 147Demand (c) 64 71 104 116 120 150

CARCASE MEAT

Demand (d) 68 75 111 116 113 136

Beef:-joints (includ 25 Prices 92 98 96 102 109 104

ing sides) on Purchases 188 76 129 78 81 86the bone Demand (c) 176 75 124 79 87 88

Demand (d) 184 78 131 79 83 82

joints (boned) . 26 Prices 99 102 98 103 102 96Purchases 105 95 102 104 % 98Demand (c) 104 99 99 109 99 92Demand (d) 105 100 100 109 98 90


TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

CARCASE MEAT—continuedBeef— continued

steak 27, 28 Prices 98 101 97 101 104 99Purchases 103 % 95 108 102 97Demand (c) 101 97 92 109 105 96Demand (d) 102 98 94 109 104 94

minced . 29 Prices 99 102 102 102 100 96Purchases 87 % 93 100 117 111Demand (c) 86 98 95 101 117 107

Lamb: —

Demand (d) 86 98 95 101 116 106

joints (includ 33 Prices 99 99 101 108 101 93ing sides) Purchases 97 100 95 98 101 111

Demand (c) 94 99 96 110 102 100Demand (d) 95 100 97 109 101 98

chops (includ 34 Prices 97 101 100 105 103 94ing cutlets Purchases 112 103 92 88 102 105and fillets) . Demand (c) 109 104 92 92 105 99

Demand id) 110 105 93 92 104 97

all other 35 Prices 87 96 104 111 103 101Purchases 97 109 95 87 115 101Demand (c) 89 107 97 92 117 101

Pork:—

Demand (d) 88 105 95 92 119 103

joints (includ 37 Prices 108 107 94 106 95 91

ing sides) Purchases 87 79 111 101 102 128

Demand (c) 105 93 94 119 90 102

Demand (d) 108 96 97 118 87 96

chops 38 Prices 109 106 99 101 97 89

Purchases 83 87 90 105 121 122

Demand (c) 85 89 89 105 119 117Demand (d) 87 90 92 105 117 113

fillets and 39 Prices 106 105 99 102 98 91

steaks Purchases 89 87 95 108 104 120Demand (c) na na na na na na


all other 40 Prices 102 108 98 105 99 90

Purchases 72 97 97 102 114 126

Demand (c) 72 100 96 105 114 120

OTHER MEAT AND

Demand (d) 72 99 95 105 116 123

PRODUCTS:Liver:—

ox 42 Prices 126 104 94 93 102 85Purchases 117 139 104 89 86 78

Demand (c) 140 143 99 84 87 68

Demand (d) 138 141 97 84 89 70

lambs 43 Prices 120 105 88 97 106 87Purchases 100 99 115 107 91 90Demand (c) 123 105 100 103 97 77

Demand (d) 123 106 100 103 97 77

Appendix B 263

TABLE 4—continued


Foodcodes (b)

1975 1976 1977 1978 1979 1980

OTHERMEAT ANDMEAT PRODUCTS:

Liver —continuedpigs 44 Prices 125 117 104 93 89 79

Purchases 83 85 104 109 104 119Demand (c) 99 % 108 103 95 99

FATS:

Demand (d) 97 94 105 103 97 103

New Zealand . 131 Prices 80 97 103 106 114 103Purchases 102 104 104 117 83 94Demand (c) 88 101 106 122 91 %Demand (d) 88 102 106 122 90 %

Danish . 132 Prices 80 95 104 108 114 103Purchases 149 117 90 81 102 77Demand (c) 146 116 90 82 103 77Demand (d) 146 117 91 82 103 77

UK 133 Prices 86 97 100 107 111 101Purchases 47 72 107 108 153 167Demand (c) 42 71 107 114 165 168Demand (d) 43 71 108 113 162 165

other . 134 Prices 80 96 102 108 114 104Purchases 147 126 105 92 85 65Demand (c) 134 124 106 96 90 66

Margarine: —

Demand (d) 135 125 108 96 89 65

soft 136 Prices 116 100 109 103 94 81Purchases 57 81 99 121 129 141Demand (c) na na na na na naDemand (d) na na na na na na

other . 137 Prices 119 102 108 99 89 88Purchases 116 115 119 89 85 82Demand (c) na na na na na naDemand (d) na na na na na na

(a) Deflated by the General Index of Retail Prices.

(b) For further details of the items included in each category see Appendix A, Tables 7 and 8. Ina number of cases estimates of demand parameters have been given for aggregations of two ormore closely related individual food items in the Survey classifications as well as for each of theconstituent items. Such aggregations, however, may give rise to a series of annual demandconstants which are not compatible with the corresponding constituent items.

(r) Including changes in demand due to changes in real personal disposable incomes.

id) After removal of the effects due to changes in real personal disposable incomes,

(e) For these foods, indices which take into account the effects of cross-price elasticities forrelated commodities are given in Table 6 of this Appendix.


TABLE 5

Estimates ofprice and cross-price elasticities of demand (a)

for certain foods, 1973 - 1980

Elasticity with respect to the price of {b)R2

Beef and veal Mutton and lamb Pork

Beef and veal -1-59 (-22) 0-20 (10) 0 08 ( 08) 0-40Mutton and lamb . 0-47 (-23) -1-36 (-21) 0-22 (12) 0-33Pork . 0-24 (-23) 0-27 (15) -1-80(17) 0-60

Elasticity with respect to the price of (b)R2

Beef and veal Mutton and lamb Pork Broiler chicken

Beef and veal -1-59 (-22) 0- 19 (-10) 0 08 ( 08) 0 03 ( 06) 0-40Mutton and

lamb . 0-46 (-23) -1-43 (-22) 0-22 (12) 013 (13) 0-35Pork 0-24 (-23) 0-26 (15) -1-80(17) -0-02 (-11) 0-60Broiler chicken . 0-12 (-24) 0-21 (-22) -0 03 ( 14) -1-22 (-27) 0-24

Elasticity with respect to the price of (b)

Beef andveal

Mutton and

lamb PorkBacon

and hamuncooked

Broilerchicken

R2

Beef and veal -1-60 (-22) 0-20 (10) -0 09 ( 08) -0 02 (-07) -0 02 ( 06) 0-40Mutton and

lamb . 0-48 (-23) - 1-46 (-21) 017 (12) 0 03 ( 13) 0-10 (-13) 0-37Pork 0-25 (-23) 0-21 (15) - 1-83 (17) 0-16 (-11) 0 04( 10) 0-60Bacon and ham

uncooked -0 04 ( 14) 0-27 (11) 0-12 ( 08) -0-54 (17) -0-45 (11) 0-23Broiler chicken . 0 07 (-23) 0-17 (-20) 0 05 ( 13) -0-81 (-21) -0-90 (-27) 0-34

Elasticity with respect to the price of

Butter Margarine

Butter -0-21 (10)0-46 (12)

019(05)-0-74 (17)

0130-28Margarine ....

Elasticity with respect to the price ofR2

Butter Soft Margarine

Soft Margarine-0-22 (-10)

0-84 (18)0-23 (-05)

-0-87 (-23)0-130-30

Appendix B 265



Total bread Butter

Butter. ....Total bread .... -0-22 (10)

0 04 ( 07)

-0 08 ( 14)-013 (19)

005002

Elasticity with respect to the price of (c)

Brassicas androot vegetables

Canned vegetables Frozen vegetables

R2

Brassicas and rootvegetables

Canned vegetables .

Frozen vegetables

-0-60 ( 06)0-25 ( 05)077(08)

0-24 (-05)-1-06 (-21)-0-01 (-20)

0-49 ( 05)-0-01 (13)-1-95 (-26)

0-490-370-64


Oranges Apples Pears

OrangesApplesPears .

-0-79 (-17)011 (05)018 (-27)

0-24 (11)-0-47 ( 09)

0-44 (-22)

0 05 (-07)0 05 ( 03)

-1-55 (-25)

0-280-21

0-36

Elasticity with respect to the price of

Oatmeal and

productsBreakfast cereals

R2

Oatmeal and oat products .

Breakfast cereals

-0-91 (-38)0-06 ( 07)

0-69 (-79)0 05 (-29)

007001


Tea Instant Coffee

Tea .

Instant coffee-0-48 (-11)

013 (13)0-11 (11)

-0-67 (18)0-260-17

(a) Calculated from monthly Survey data from 1973 to 1980. The figures in brackets are

estimates of the standard error. The values of R2 give the proportion of the residualvariation in monthly average purchases (after removal of seasonal and annual shifts)explained by the own- and cross-price elasticities.

(b) The analysis confined to beef, lamb and pork is preferred to the other two carcase meat

analyses for the reasons given in paragraph 32 of the main text.

(c) Brassicas and root vegetables, codes 162 - 164, 171 - 174

Canned vegetables, codes 185, 188, 191

Frozen vegetables, codes 203, 204, 208


TABLE 6

Annual indices of average deflated prices, purchases and demand taking

into account the effect of cross-price elasticities for related commodities,

1973-1980

(Average for the whole period = 100)

1973 1974 1975 1976 1977 1978 1979 1980

Beef and veal Prices (a) 120 107 94 98 94 99 98 93

Purchases (« 81 95 108 98 104 106 107 104

Demand (c) 105 104 99 95 95 103 104 95

Demand (d) 107 105 100 96 96 103 102 93

Mutton and lamb Prices (o) 111 108 94 97 98 104 98 91

Purchases ib) 105 97 102 100 94 93 102 108Demand (c) 107 103 % 97 95 99 102 102Demand (rf) 108 104 97 97 % 99 101 99

Pork Prices (a) 115 105 105 103 93 101 94 87

Purchases (b) 93 98 85 86 101 104 112 127

Demand (c) 111 103 95 92 90 105 101 104

Demand (d) 113 105 % 92 92 104 99 100

Beef and veal Prices ia) 120 107 94 98 94 99 98 93

Purchases (b) 81 95 108 98 104 106 107 104

Demand W 105 104 99 95 95 103 104 95

Demand (d) 107 105 100 96 % 103 102 93

Mutton and lamb Prices (a) 111 108 94 97 98 104 98 91

Purchases (b) 105 97 102 100 94 93 102 108Demand (c) 107 103 96 97 95 99 102 102

Demand (d) 109 104 96 97 96 99 100 99

Pork Prices (a) 115 105 105 103 93 101 94 87

Purchases (*) 93 98 85 86 101 104 112 127

Demand (<•) 111 104 95 91 90 105 102 104

Demand (d) 113 105 % 92 92 105 99 100

Broiler chicken Prices (a) 105 102 99 98 99 101 102 95

Purchases (b) 97 91 93 100 100 104 109 108Demand (c) 99 91 93 98 100 104 111 104

Demand (d) 100 91 94 99 101 104 110 103

Beef and veal Prices (a) 120 107 94 98 94 99 98 93

Purchases (b) 81 95 108 98 104 106 107 104

Demand (c) 105 104 99 95 95 103 104 95

Demand (d) 107 105 100 96 96 103 102 92

Mutton and lamb Prices (a) 111 108 94 97 98 104 98 91

Purchases 0) 105 97 102 100 94 93 102 108

Demand W 105 101 94 95 % 101 104 105

Demand (d) 107 102 95 96 97 100 102 102

Pork Prices (a) 115 105 105 103 93 101 94 87

Purchases (.b) 93 98 85 86 101 104 112 127

Demand (c) 110 102 94 91 91 106 102 105

Demand id) 112 104 95 91 92 106 100 102

Bacon and ham Prices (o) 109 no 106 106 95 95 94 87

uncooked Purchases (b) 105 99 95 95 103 102 102 99

Demand (c) 109 102 98 98 101 99 100 93

Demand 'yd) 110 103 99 98 101 99 99 92

Broiler chicken Prices (a) 105 102 99 98 99 101 102 95

Purchases (b) 97 91 93 100 100 104 109 108

Demand (c) 105 98 97 103 97 100 105 95

Demand (d) 105 98 98 104 97 100 104 94

Appendix B 267

TABLE 6—continued


1973 1974 1975 1976 1977 1978 1979 1980

Butter Prices (a) 91 82 84 101 108 113 119 109Purchases (b) 107 115 115 105 % 93 91 83Demand (c) 106 108 109 106 % 95 96 87Demand (d) 106 108 109 106 97 95 95 86

Margarine Prices (a) 96 113 113 98 106 101 93 83Purchases (b) 97 80 82 % 108 111 113 119Demand (c) 99 % 97 94 110 106 99 100Demand (d) 98 95 96 94 109 106 100 103

Butter Prices (a) 91 82 84 101 108 113 119 109Purchases (b) 107 115 115 105 96 93 91 83Demand (c) 105 107 108 106 96 95 96 89Demand (d) 106 107 108 106 97 95 95 88

Soft margarine Prices (a) 99 115 114 98 106 101 92 80Purchases (*) 93 66 62 88 107 131 140 153Demand (c) 100 88 80 85 106 120 112 117Demand (d) 99 88 79 85 105 120 113 119

Butter Prices (a) 91 82 84 101 108 113 119 109Purchases (« 107 115 115 105 % 93 91 83Demand (c) 104 111 111 105 97 % 95 85Demand (d) 105 111 111 105 98 95 94 83

Total bread Prices (a) 97 104 96 93 96 104 106 105Purchases (b) 103 101 104 102 101 98 96 95Demand (c) 102 101 102 101 100 99 98 %Demand (d) 102 101 102 101 100 100 98 97

Brassicas and Prices (a) 101 111 109 105 108 82 101 87root vegetables Purchases (b) 106 103 93 95 89 111 99 107

Demand (c) 102 102 93 95 91 104 104 110Demand (d) 102 103 93 95 91 104 104 109

Canned Prices (a) 98 112 no 105 100 97 91 90

vegetables Purchases ib) 103 99 101 104 98 95 103 %Demand (c) 101 109 109 108 96 98 93 88Demand (d) 99 108 109 107 95 98 95 90

Frozen vegetables Prices (a) 111 109 105 104 104 91 95 84Purchases (b) 80 81 94 97 107 104 121 126Demand (c) 98 88 97 100 108 102 109 99Demand «D 101 91 99 102 112 100 104 92

Oranges Prices (a) 105 110 100 100 100 99 98 89Purchases (6) 106 101 106 99 99 91 97 103Demand (c) 103 107 104 102 96 89 101 100Demand (d) 106 109 105 104 98 88 98 95

Apples Prices (a) 124 107 109 90 115 103 80 81Purchases (b) 91 99 96 107 91 98 115 105Demand (c) 100 101 99 102 97 99 105 98Demand (d) 102 102 101 104 99 98 101 93

Pears Prices (a) 120 107 107 90 106 104 89 82Purchases (*) 85 96 94 101 102 82 121 128Demand (c) 102 103 101 90 105 86 111 105Demand (d) 105 105 103 92 108 85 106 98


TABLE 6—continued


1973 1974 1975 1976 1977 1978 1979 1980

Oatmeal and Prices (a) 93 112 109 100 101 101 92 93

oat products Purchases (b) 98 107 102 104 107 101 92 91Demand (c) 94 113 104 105 109 104 87 87

Demand (d) 94 113 104 104 108 104 88 88

Breakfast cereals Prices (a) % 106 108 99 99 98 97 98Purchases (b) 92 89 95 100 103 108 106 109Demand (c) 93 89 94 100 103 108 106 110

Demand (d) 94 89 94 101 103 108 105 108

Tea Prices (a) 96 91 83 82 135 128 106 93Purchases (b) 102 105 103 104 97 94 99 97Demand (c) 101 103 97 % 107 102 101 94

Demand (d) 100 102 97 96 107 102 102 95

Instant coffee Prices (a) 87 81 73 87 149 139 no 99

Purchases (b) 98 106 106 106 75 94 108 113

Demand (c) 90 93 88 99 94 113 114 113Demand (d) 91 95 89 100 96 113 111 109

(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.

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TABLE 8

Annual indices of average deflated prices, purchases and demand (a)

for broad food groups, 1973 - 1980


1973 1974 1975 1976 1977 1978 1979 1980

Milk and cream Prices 103 82 86 98 104 110 111 110Purchases 103 103 103 103 98 98 97 94Demand 101 100 100 103 99 100 99 98

Cheese Prices 103 98 93 92 99 103 107 106

Purchases 98 98 100 100 100 98 101 103

Demand 100 96 98 101 103 97 101 105

Carcase meat Prices 115 107 97 99 95 101 97 91

Purchases 90 % 101 % 100 102 106 110Demand 105 100 100 98 96 102 102 97

Other meat . Prices 109 110 102 100 96 97 96 92Purchases 100 94 96 98 101 103 106 103Demand 103 101 98 100 102 100 101 97

Fish . Prices 100 107 97 95 100 105 102 94

Purchases 104 97 100 102 93 % 101 108Demand 100 98 98 100 94 99 105 106

Eggs . Prices 121 124 101 98 % 88 91 88

Purchases 105 102 103 102 98 99 98 93

Demand 103 104 108 101 97 97 98 92

Fats . Prices 94 99 99 101 106 106 105 92

Purchases 101 100 101 99 99 100 99 101

Demand 95 99 104 104 97 100 100 101

Sugar and preserves Prices 82 91 139 108 99 98 98 93

Purchases 114 108 95 101 100 97 95 92

Demand 102 103 109 104 102 97 % 89

Potatoes Prices 82 87 118 213 115 73 90 74

Purchases 110 109 105 81 93 104 105 97

Demand 103 105 109 92 93 98 106 96

Other fresh Prices 107 108 108 103 102 88 97 90

vegetables Purchases 103 101 95 94 93 107 101 108

Demand 112 108 99 95 92 96 97 102

Other vegetables Prices 97 105 105 109 104 97 95 91

Purchases 95 95 99 100 97 99 108 106

Demand 91 92 100 102 100 103 106 108

Fresh fruit . Prices 112 107 105 94 104 101 91 88

Purchases 96 97 95 101 96 98 108 HIDemand 106 106 105 103 95 91 % 100

Other fruit . Prices 96 108 100 96 104 106 101 90

Purchases 111 95 101 99 93 97 97 109

Demand 108 106 105 105 95 96 92 95

Bread Prices 97 104 96 93 96 104 106 105

Purchases 103 101 104 102 101 98 96 95

Demand 94 94 101 99 103 102 104 103

Appendix B 271

TABLE 8—continued


1973 1974 1975 1976 1977 1978 1979 1980

Other cereals Prices 97 106 106 % % 101 101 99Purchases 101 99 97 101 102 100 100 100Demand 99 102 100 102 98 99 100 100

Beverages Prices 90 86 80 85 129 132 110 101Purchases 101 105 103 104 95 93 101 99Demand 93 95 94 97 105 104 107 105

(a) After removal of effects of price changes and income changes.

273

APPENDIX C

Estimates of national supplies of food movinginto consumption

The National Food Survey estimates of average consumption per head pre

sented in this Report relate only to food consumed in private households in

Great Britain. For some purposes, however, it is useful to have estimates of the

total quantities of food obtained for consumption in the whole of the UnitedKingdom, including food used in the manufacture of soft drinks and sweets,

food consumed in catering establishments or in institutions such as hospitals,

boarding schools and prisons, food consumed by HM Forces and food which,though purchased by individuals living in private households, is not taken

home to form part of the household supply. In practice it is necessary to obtainsuch overall estimates not by measuring the quantities consumed by each of thevarious categories of final user but by making measurements at an earlier stage

in the distributive chain.1 Estimates (expressed as averages per head per year)

of national supplies of the principal foods moving into consumption in the

United Kingdom for the years 1975- 1980 are given on the next page.

The relationship between National Food Survey results and estimates of national supplies offood moving into consumption was discussed in the Annual Report for 1967, Household FoodConsumption and Expenditure; 1967, Appendix F, HMSO 1969.


APPENDIX C

National supplies of principal foods moving into consumption in the

United Kingdom, 1975 - 1980

1975 1976 1977 1978 1979 1980

Dairy products,excludingbutler (as milk

lb per head per year

solids) 58-813 8

107-917-9

56-313-4

102-718018-531-818 212 812 112649 3

1069187-4145-3123-912-8

165-61-04-5

54 6 S3-7 54-6 51-913-2

106621-016-530-413-2I5«12113-248-2990

2321141-1134-2II -9

134-4704-6

Cheese(alsoincludedin dairyproducts) .Meat(edibleweight)....Poultry, gameand rabbits(edibleweight)Fish (edibleweight) .... 12 1

104-717-8

12-8107-220-114-732 016-5

13-6109-9

Eggs17-531-5

16-3318

20-815-031-9150Butter 18-5 17-2

Margarine(j) . 14-3 13-913012-549-3

106-3223-5147-2120-1

14-312 814-350-6

Lard andcompoundcooking fatOtheredibleoils and fats

13112-148-1

105-2224-5133-5118-311-9

159-57-74-7

13-612-1

Total fats(fat content) 49-3106-3210-8150-0116-6

Sugarandsyrups(A)Potatoes(rawequivalent)Othervegetables(freshequivalent)Fruit (freshequivalent)Pulses,nutsetc ....Grain products .... 12-5

162-87 03-7

1101606

6 44-2

104-0232-8148-9130-513-9

15696-85-5

Chocolateconfectionery(c) .Sugarconfectionery(c)

13011-7

141 13-412-6

14-312-7

14-611-6

14-710-9

Nutritional value

12-3

per headper day

Energy . ... kcalProtein: animal g

vegetable gtotal g

Fat: animal gvegetable gtotal g

Carbohydrate:animal gvegetable gtotal . . . (

Calcium mgIron mgThiamin(d) mgRiboflavin mgNicotinicacid(e) mgNicotinicacidequivalent(/) . mgVitaminC(d) mgVitaminA: retinolequivalent(*) to)VitaminD Mg

292052-131-484 2

10426

13024

352376

11501311-67

292051-431-783-1

10228

13023

355378

113013-21 66

2930 292051-231-482 6

10228

13022

357379

109013-11-68

295052-432-785-1

10430

13423

332375

110613-31-73

2850»-531-211-79830

12820

343363

105413-01-70

51 031-982 9

10328

13123

355378

110513-1

1-9819-634-695

1-9419-433-796

1 691-93 1-92

19-734-2

102

1-9420-635-5

100

1-89200344105

1350 1360

19-533-998

1345 1370 1370 13642-76 2-99 2 86 2-70 2-92 2-92

Energy:alcoholicdrink <*)(/> . kcal 160 166 164 176 1(1 174

N.B. More detailedestimatesTorthe years1977- 1980werepublishedin British BusinessVol 7 nos I and 2 pages4*and«

(a) Includessomequantitiesof fatsalso shown underother headings.

(6) Refined sugar, including the sugarcontentof importedmanufacturedfoods and of honeyand glucosehut excludingusedin the manufactureof alcoholicdrinks,

(r) Ingredientsof chocolateand sugarconfectioneryarealso includedelsewhere.

Uf) As theseestimatesrelateto the nutrientequivalentof foods movinginto consumption,no allowanceis madefor possiblecooking losses.

(#r)Total nicotinic acid.

(/) Available nicotinicacid plus the contribution from typtophan.(j?) Retinol activityand caroteneare addedtogetherto obtain (he total vitaminA or retinolequivalent.

(A) Not includedin total energyshownabove.

[J) From 1977onwards, figuresincludeenergyfrom ciderand perry.

275

GLOSSARY OF TERMS USED IN THE SURVEY

General note. The Survey records household food purchases and foodobtained without payment during one week. It does not include the following:food eaten outside the home (except packed meals prepared at home);

chocolate and sugar confectionery; mineral waters, squashes and alcoholicdrinks'; vitamin preparations; food obtained specifically for consumption by

domestic animals.

Adult. A person of 18 years of age or over; however, solely for purposes ofclassifying households according to their composition, heads of household and

housewives under 18 years of age are regarded as adults.

Average consumption. The aggregate amount of food obtained for con

sumption (q.v.) by the households in the sample divided by the total number ofpersons in 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 by the households in the sample 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; however, solely for purposes ofclassifying households according to their composition, heads of household and

housewives under 18 years of age are regarded as adults.

Consumption. See "Food obtained for consumption".

Convenience foods. Those processed foods for which the degree of preparation

has been carried to an advanced stage by the manufacturer and which may be

used as labour-saving alternatives to less highly processed products. Theconvenience foods distinguished by the Survey are cooked and canned meats,

meat products (other than uncooked sausages), cooked and canned Fish, fish

products, canned vegetables, vegetable products, canned fruit, fruit juices,cakes and pastries, 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 foods which fulfil the requirements of the previous

sentence. (See also Table 7 in Appendix A)

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 ofquantities which would be demanded by consumers at different prices, other

'Exceptionally, soft drinks bought for the household supply have been recorded since 1975 butnot included in the standard tables. They are excluded from all the estimates and tables in thisReport except Table 40.


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 in incomes, tastes or marketing policies.

Elasticity of demand. A measure for evaluating the influence of variations in

prices (or in incomes) on purchases. With some approximation it can be said

that the elasticity indicates by how much in percentage terms the amount

bought (in quantity or value as appropriate) will change if the price (or

income) increases by one per cent; a minus sign attached to the elasticity

coefficient indicates that purchases will decrease if the price (or income) rises.

The elasticity of demand for a commodity with respect to changes in its own

price is usually called the price elasticity of demand, but may be described as

the own-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 the elasticity of the demand for one commodity with respect to

changes in the prices of other commodities. The elasticity of demand for a

commodity with respect to changes in real income is called the income

elasticity of demand; if the change in purchases of the commodity is measured

in terms of the percentage change in the physical amount of the commodity,

the elasticity may be referred to as an income elasticity of quantity, but if the

change is measured in terms of the 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 com

modities P,, P2, . . . , P|, . . . , P„ is known, then the own-price elasticity is given

by^

• the cross-price elasticities by^

• and the income elasticity of

quantity by^

• ^ . When 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 complies with the theoretical relation

ships which should exist between them (eg the elasticity for beef with respect to

the price of pork should be in the same ratio to the coefficient for pork with

respect to the price of beef as expenditure on pork 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 7, which lists the 154

categories into which the Survey normally classifies food purchases.

Food obtained for consumption. Food purchases from all sources (including

purchases in bulk) made by households during their week of participation in

the Survey and intended for human consumption during that week or later,

plus any garden or allotment produce etc (q.v.) which households actually

consume while participating in the Survey, but excluding sweets, alcohol, soft

drinks and meals or snacks purchased to eat outside the home. For an

individual household, the quantity of food thus obtained for consumption, or

estimates of nutrient intakes derived from it,

may differ from actual

consumption because of changes in household stocks during the week and

because of wastage. Averaged over a sufficiently large group of householdsand a sufficiently long period of time household stock increases might

Glossary inreasonably be expected to differ but little from household stock depletions

provided other things remain equal. However, such near equality may not be

achieved under special circumstances such as during a rapid expansion offreezer ownership or when there is a special incentive to buy in bulk. For these

reasons, the Survey now records separately quantities of purchased foodplaced in deep freezers during the Survey week and quantities of purchased

food removed from the deep freezer for immediate consumption. Thisadditional information enables alternative estimates of consumption to be

derived (see paragraph 120) which are presented in Tables 34 and 52.

Garden and allotment produce, etc. Food which enters the household withoutpayment, for consumption during the week of participation in the Survey; it

includes supplies obtained from a garden, allotment or farm, or from an

employer, but not gifts of food from one household in Great Britain to

another if such food has been purchased by the donating household. (See also

"Value of garden and allotment produce, etc.").

Household. For the Survey purposes, this is defined as a group of persons

living in 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 gross income

of the head of the household, or of the principal earner in the household if the

weekly income of the head is less than the amount defining the upper limit to

income group D.

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 weightedaverages of quantity relatives, the weights in the one case being equal to

expenditure in the base period, and in the other case the weights are equal tothe 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 or a

visitor) is a measure of the number of meals eaten in the home by thatindividual during the Survey week, each meal being given a weight in proportion to its importance. The relative weights are breakfast 3, dinner (midday) 4, tea 2 and supper 5. The weights for tea and supper are interchangedaccording to whichever of the two meals is the larger; if only one evening mealis taken it is given a relative weight of 7. The net balance is used when relatingnutrient intake to need.

Nutrients. In addition to the energy value of food expressed in terms of kilo-calories and megajoules (4-184 megajoules= 1000 kilocalories), the food is

evaluated in terms of the following nutrients:

Protein (animal and total), fat (including the component saturated,

monounsaturated and polyunsaturated fatty acids), carbohydrate,calcium, iron, vitamin A (retinol, 0-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 nutritive

value of the diet.

Nutrient conversion factors. Quantities of nutrients available per unit weight

of each of the categories into which foods are classified for Survey purposes.

Pensioner households (OAP). Households in which at least three-quarters of

total income is derived from National Insurance retirement or similar pensions

and/or supplementary pensions or allowances paid in supplementation or

instead of such pensions. Such households will include at least one person over

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/she is

the head of the household, or the housewife, he or she is regarded as a person

in 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 expressingthe 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 variations in prices paid.

Glossary 279

Real price. The price of an item of food in relation to the price of all goods andservices. 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 onrecommendations of the Department of Health and Social Security given in

Recommended daily amounts of food energy and nutrients for groups ofpeople in the United Kingdom, HMSO 1979. Averages of nutrient intakes are

compared with these recommendations for each group of householdsidentified in the Survey after deduction of 10 per cent as an allowance forwastage of the edible portion of all food, and after the proportion of meals

eaten at home has been calculated by means of the "net balance" (q.v.).

Regions. The standard regions for statistical purposes except that East Anglia

is 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 7 in Appendix A).

Standard errors. Like all estimates based on samples, the results of the Surveyare subject to chance variations. The magnitude of the possible inaccuracyfrom this cause is indicated by the standard error of the estimate. The extent ofthis inaccuracy is expected rarely to exceed twice the standard error. Standarderrors 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 variation is not wholly a result of sampling

procedure, but is augmented by the attempt to fit smooth demand curves.

Type of area. The following are distinguished: —

Greater London sometimes referred to as "the Greater London Councilarea", "the London conurbation" or "London".

The Metropolitan districts of England and the Central Clydeside

conurbation ie Greater Manchester, Merseyside, South Yorkshire, Tyne

and Wear, West Midlands, West Yorkshire, and the following LocalGovernment Districts in Scotland: Renfrew, Clydebank, Bearsden and

Milngavie, Glasgow City, Strathkelvin, Eastwood, Cumbernauld and

Kilsyth, Monklands, Motherwell, Hamilton and East Kilbride.

Non-metropolitan counties. These are sub-divided into wards and

classified according to the ward electoral density as follows: —

High density —wards with an electorate of 7 or more persons per

acre.

Medium density — wards with an electorate of 3 but fewer than 7

persons per acre.

Low density —wards with an electorate of 0-5 but less than 3 persons

per acre.

Very low density —wards with an electorate of fewer than 0-5persons 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 suchsupplies received by a group of households is derived from the average pricescurrently paid by the group for corresponding purchases. This appears to be

the only practicable method of valuing these supplies, though if thehouseholds concerned had not had access to them, they would probably nothave replaced them fully by purchases at retail prices, and would thereforehave spent less than the estimated value of their consumption. Free schoolmilk and free welfare milk are valued at the average price paid by the group forfull price milk. (See clso "Garden and allotment produce, etc").

Symbols and conventions used

Symbols. The following are used throughout: —

— = nil

... = less than half the final digit shown

na = not available or not applicable.

Rounding of figures. In tables where figures have been rounded to the nearestfinal digit, there may be an apparent slight discrepancy between the sum of theconstitutent items and the total shown.

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