Household food consumption and expenditure : annual report of … · 2016-08-30 · HI TABLES—continued Pag Regional and type of area averages of consumption, expenditure and relative

MINISTRY OFAGRICULTURE, FISHERIES AND FOOD

ousehold Food Consumption

and Expenditure: 1979

Annual Report of the

National Food Survey Committee

LONDONER MAJESTY'S STATIONERY OFFICE

©Crown copyright 1981

First published 1981

ISBN Oil 241167 3

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, Ltd

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

Professor J A C Brown, MAUniversity of Oxford

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

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

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

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

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

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

L W TOLLADAYMinistry of Agriculture, Fisheries and Food

F E Whitehead, BScOffice of Population Censuses and Surveys

Secretaries

D H Buss, PhD, FIFSTMinistry of Agriculture, Fisheries and Food

S Clayton, OBEMinistry of Agriculture, Fisheries and Food

iii

Preface

The National Food Survey Committee exists to report the findings of the Surveyand also to assist the Ministry of Agriculture, Fisheries and Food by keepingthe Survey under continuous review and recommending any changes thatappear 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 andfor supervising and contracting-out the fieldwork and coding of the Surveyto 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 ResearchBureau Limited for carrying out the fieldwork and coding of the Survey, to theMinistry of Agriculture, Fisheries and Food, and in particular to the manyhousewives who have given freely of their time to provide the basic informationfrom which the Survey tabulations have been derived.

Summary results of the Survey are published quarter by quarter in the MonthlyDigest of Statistics and, with commentaries, in British Business and in theMinistry's Food Facts series of press releases. Applications for unpublishedanalyses should be made to the National Food Survey Branch of the Ministry ofAgriculture, Fisheries and Food, Tolcarne Drive, Pinner, Middlesex, HA5 2DT(telephone 01-868-7161, extension 43 or 44).

iv

Contents

Paragraphs

I INTRODUCTION 1-2

0 NATIONAL FOOD SURVEY RESULTS, 1979 3-39

National averages, Great Britain ...... 4-20

Averages for social, economic and other groups . . 21-27

Special analyses ......... 28-31

Nutritional value 32-39

m TABLES Page

Table 1 Changes in incomes, prices and consumers' expenditure,

1975-1979 21

Average consumption, expenditure and prices relating to all households

in the National Food Survey sample

Table 2 Household food expenditure and total value of food obtainedfor consumption: 1979 compared with 1978 ... 25

Table 3 Percentage changes in average expenditure, food prices and

real value of food purchased : quarters of 1979 compared withcorresponding quarters of 1978 26

Table 4 Indices of expenditure on food purchased for householdconsumption 1975-1979 27

Table 5 Indices of prices of food purchased for household consumption 1975-1979 28

Table 6 Indices of the real value of food purchased for householdconsumption 1975-1 979 29

Table 7 Consumption of individual foods; quarterly and annualnational averages 30

Table 8 Expenditure on individual foods; quarterly and annualnational averages ........ 33

Table 9 Prices of individual foods; quarterly and annual nationalaverages 37

Table 10 Percentage of households purchasing seasonal types of foodduring survey week 40

v

HI TABLES—continued Pag

Regional and type of area averages of consumption, expenditure and

relative food price levels

Table 11 Expenditure on seasonal, convenience and other foods,

together with comparative indices of food prices and the

real value of food purchased 4

Table 12 Consumption of individual foods; annual averages . . 4

Income group averages of consumption, expenditure and relative food

price levels


together with comparative indices of food prices and the

real value of food purchased ...... 5

Table 14 Consumption, main food groups, annual averages 5

Table 15 Expenditure, main food groups, annual averages 5

Household composition group averages of consumption, expenditure and

relative food price levels

Table 16 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and the


Table 17 Consumption, main food groups, annual averages . 6


Table 19 Total food expenditure of certain household compositiongroups within income groups, annual averages ... 7

Table 20 Consumption of main foods by certain household com

position groups within income groups, annual averages . 71

Age of housewife group averages of consumption, expenditure and relative

food price levels

Table 21 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and the


Table 22 Consumption, main food grojips, annual averages . 81

Table 23 Expenditure, main food groups, annual averages . . 8^

vi

in TABLES—continued Page

Housing tenure group averages of consumption, expenditure and relative

food price levels

Table 24 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and the real

value of food purchased 89

Table 25 Consumption, main food groups, annual averages . 90

Table 26 Expenditure, main food groups, annual averages . . 92

Special analyses

FREEZER-OWNING AND OTHER HOUSEHOLDS


together with comparative indices of food prices and the real

value of food purchased ...... 97

Table 28 Consumption, main food groups, annual averages . . 98


MEALS EATEN OUTSIDE THE HOME

Table 30 All meals 103

Table 31 Mid-day meals by children aged 5-14 years . . . 105

SOFT DRINKS

Table 32 Purchases, expenditure, prices and energy value 107

Average nutritional value of household food

Table 33 Quarterly and annual national averages . . . . IllTable 34 Contributions made by groups of foods to the nutritional

value of household food: national averages . 113

Table 35 Regional and type of area averages 117

Table 36 Income group averages . . . . . 119

Table 37 Household composition group averages .... 121

Table 38 Averages for household composition groups within income

groups ......... 123

Table 39 Age of housewife group averages . . . . 132

Table 40 Housing tenure group averages . . . 134

Table 41 Averages for freezer-owning and other households . 136

Table 42 Nutrients obtained for one penny from selected foods:national averages . . 133

vii

HI TABLES—continued Page

Table 43 Indices of nutritional value for money of selected foods:national averages . . . . . . . . 1 39

IV APPENDICES

APPENDIX A

Structure of the Survey 143

TABLES

Table 1 Constituencies surveyed 151

Table 2 Quarterly composition of the sample of responding house

holds by type of area . . . . 1 52

Table 3 Composition of the sample of responding households 1 53

Table 4 Average number of persons per household in the sample ofresponding households . 1 54

Table 5 Composition of the sample of responding households:

analysis by income group and household composition . 155

Table 6 Recommended intakes of nutrients 1 56

Table 7 Survey classification of foods, 1979 157

Table 8 Estimates of the standard errors of the annual national

averages of expenditure, purchases and prices, 1979 . 163

Table 9 Estimates of the percentage standard errors of average per

caput food consumption of households according to age ofhousewife ......... 166

Table 10 Estimates of the percentage standard errors of average per

caput food expenditure of households according to age ofhousewife 168

APPENDIX B

Demand analyses and estimates of demand parameters . 171

TABLES

Table 1 Estimated income elasticity of household food expenditure 179

Table 2 Estimates of income elasticities of demand for individualfoods 180

Table 3 Estimates of price elasticities of demand for certain foods,

1974-1979 184

Table 4 Annual indices of average deflated prices, purchases and

demand, 1974-1979 190

viii

IV APPENDICES— conitnued

Table 5 Estimates of price and cross-price elasticities of demand forcertain foods, 1972-1979 202


demand taking into account the effect of cross-price elastici

ties for related commodities, 1972-1979 .... 204

Table 7 Estimates of price and cross-price elasticities of demand forbroad food groups, 1972-1979 207


demand for broad food groups, 1972-1979 . . . 208

APPENDIX C

Estimates of national supplies of food moving into consumption, 1979 . 211

GLOSSARY 213

xi

I Introduction

3

Household Food Consumption and

Expenditure: 1979

I Introduction

1 This is the fourth of the Committee's Annual Reports to be issued with an

abbreviated text, but it contains the full range of tables necessary to update,

to the end of 1979, material regularly presented in previous Reports, and

briefly reviews changes in that year. It is proposed to continue issuing AnnualReports in this form in four years out of every five, but in every fifth year,

commencing with the Report for 1980, the intention is to issue a longer Reportreviewing changes over the previous quinquennium.

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

throughout 1979. Averaged over the whole year, the general level of retail

prices was over 13 per cent higher than in the previous year, while an enquiryby the Department of Employment into average weekly gross earnings indicates

that these rose by 16 per cent. Data from the National Accounts indicate that

personal disposable income per head in real terms rose by about 6 per cent,

the second successive increase of substance. Some estimates of consumers'

expenditure per head as derived from the National Accounts are also given

in Table 1 : these show, for all food, an increase of over 2 per cent in real terms

compared with the previous year but a greater increase (4 per cent) for total

expenditure on all goods and services, so that there was a further slight fallin the share of consumers' expenditure devoted to food. These estimates are

given as a background against which to review the results of the National FoodSurvey which are presented in the following pages.

National Food Survey Results, 1979

National Food Survey Results, 1979 7

D National Food Survey Results, 1979

3 The National Food Survey data are derived from records provided by a

sample of private households in Great Britain (ie England, Wales and Scotland).Only food which enters into the household food supply and which is intended

for human consumption is covered. Soft drinks,1 alcoholic drinks, and chocolate

and sugar confectionery are, however, excluded from the Survey ; such items are

often purchased by members of the family without coming to the notice of the

housewife or other person who keeps the record and are therefore liable to be

inadequately recorded. Each household's record covers a period of one week,

and the sample is distributed over the whole year except for breaks in fieldworkat Christmas and during general election campaigns. In 1979, the year's

fieldwork commenced on Monday 1st January and continued until Friday 21st

December except for a break from 16th April to 5th May during the general

election period. Interpolated results have been included in an attempt to

compensate for the loss of information during the election period. Such

interpolations are, of course, an inferior substitute for the household records

which would otherwise have been obtained during the three weeks; they are

particularly prone to error when their timing coincides with a marked change

in prices or consumption, and even more so, as on this occasion, when the

break in fieldwork began during one bank holiday weekend and finished

during another. Details of the sample and of the sampling procedure are given

in Appendix A. A glossary of terms used in the tables and text appears at the

end of the Report.

National Averages —Great Britain (Tables 2-10 and 28, and Appendix B)

4 Average levels of household food consumption, expenditure and prices.

Expenditure on food for consumption in the home averaged £642 per person

per week in 1979 and was 14-4 per cent greater than in the previous year.

Food prices and average expenditure both increased more rapidly than in 1978.

The increase in average expenditure was 2-8 per cent greater than that in the

general level of food prices, principally because greater quantities of lamb,

pork, poultry, cooked fish, canned vegetables, fresh fruit, cakes, chocolate

biscuits, tea, instant coffee and frozen convenience foods were bought, thoughless milk, butter, fresh green vegetables, bread and flour. Moreover, less

recourse was had to self-supplied garden and allotment produce. The increaseof 2-8 per cent in the real value of household food purchases per head in 1979

followed a smaller increase of 1-8 per cent in 1978; these increases are in markedcontrast to the experience over the previous ten years, during which the real

value fell at a rate averaging 0-5 per cent per annum, which in turn contrasts

with the average gain of 0-9 per cent per annum over the ten years from 1958

to 1967.

5 Milk and cream. Household consumption of liquid milk continued to

decline in 1979 when it averaged 4-31 pints per person per week compared with4-44 pints in the previous year and 4-76 pints in 1975. The demand analyses

which are given in Appendix B attribute a little more than half of the declinein average purchases since 1975 to the increase in real terms in the average

'Although some data relating to soft drinks bought for the household food supply have beenrecorded since 1975 they are excluded from all the estimates and tables in this Report exceptTable 32.

8 Household Food Consumption and Expenditure : 1979

price of milk, and the remainder of the decrease to a shift in consumer demandwhich took place independently of the change in the real price. Only a verysmall part of this shift can be associated with greater usage of instant milkpowder and some milk-based dairy products. Purchases of yoghurt are also

following an upward trend.

6 Cheese. Although the recorded increase in consumption of natural cheese

from 3-49 oz per person per week in 1978 to 3-61 oz in 1979 is statistically

significant, most of it was due to an exceptionally high level having been

recorded between March and July; in the second half of the year consumptionwas barely different from that in the corresponding period of 1978 althoughthe average price was higher in real terms.

7 Carcase meat. Consumption (defined as purchases plus any free supplies)of beef in 1979 was again unchanged at 8-27 oz per person per week, whilethat of lamb and of pork both increased by 9 per cent to 4-28 oz and 3-63 oz

respectively, bringing the rate of consumption of red carcase meat (as such)to 16-18 oz, the highest recorded since 1967. Part of the increase in 1979 can be

attributed to the rise of nearly 6 per cent in real personal disposable incomeper head. For lamb, the remainder of the increase in purchases over the yearappears to have been closely linked to a fall of more than 5 per cent in real

terms in the average price paid by housewives; for pork, however, the remainderof the increase in purchases was appreciably less than might have been expected

from the fall of nearly 7 per cent in real terms in its average price.

8 It is now possible from the Survey data to derive alternative estimates ofconsumption which take into account actual usage from households' deep-

freezers rather than the quantities purchased to store in them. These alternativeestimates thus give a more direct measure of current consumption; they also

have the advantage of being less subject to seasonal fluctuations and to samplingvariation than are the conventional estimates used in the Survey, which assume

that acquisitions, on average, equate with consumption. The alternativeestimates are shown in Table 28, and for the three red carcase meats they

suggest a slightly lower level of actual consumption than of acquisitions.This is to be expected because of initial stocking-up during a period when

ownership of deep-freezers is expanding, their average capacity increasing,and when real price decreases give an added incentive to stocking carcase meat.

However, the differences between the conventional and the alternative estimates

of consumption of carcase meat should not be interpreted as measures solely ofchanges in freezer stocks because some bulk purchases of meat will include a

proportion of fat, bone and other trimmings which, although forming part ofthe quantity purchased (and therefore of the conventional estimate ofconsumption), may never be used for human consumption.

9 Poultry. The Survey estimates of purchases and consumption of poultry in

1979 were much more affected than those for other foods by the breaks in

fieldwork mentioned in paragraph 3 above. The first break, on account of the

general election, began after some, but not all, of the special purchases ofpoultry (and especially turkey) for Easter had been made, but before any ofthose purchases had been consumed. Moreover, the run-down of fieldwork was

spread over the Thursday and Friday before Easter Sunday, and successively

fewer households were providing records of their purchases on those days;

consequently the number of purchases of turkey recorded by the Survey would


then be less than would otherwise have been the case, and this would contributeto some under-statement of the average of poultry purchases for the ten-day

Survey recording period terminating on Good Friday. However, whatever the

degree of understatement in that period, it seems most likely that the average

for those ten days would be in excess of the true (but unknown) average forthe following ten-day period when the Easter peak in poultry purchases was

over and when the ban on fieldwork prevented the Survey from measuring

buying behaviour. Although the interpolation procedure adopted to fill the gap

in information during the election period ensures, in effect, that the understatement of purchases before Easter was to some extent offset by the overstatement inherent in the interpolated average for the following ten days,

it would be fortuitous if these two effects were exactly counterbalanced, so that

the net effect on the accuracy of the averages for the whole of the second

quarter and the year remains unknown. It seems reasonable to suppose,

however, that the interpolation which was made for the loss of informationin the second of the two ten-day unworked Survey periods during the election

campaign would not suffer the risk of a comparable degree of distortion,because the May Day holiday, when fieldwork was resumed after the election,

does not affect consumer demand for turkey and other poultry in the same wayas the Easter weekend. The alternative estimates of consumption of poultrywhich are shown in Table 28 take into account the quantity of poultry at the

time it is taken out of households' deep-freezers for preparation for consumptioninstead of when it is bought and put into the freezer, but this does not overcome

the problems described above. Indeed, they probably include some degree ofunderstatement in the interpolations covering the election period, furthercompounded in the annual averages by understatement due to the suspensionof fieldwork over the Christmas period.

10 Other meat and meat products. Demand for liver and other offals appearsto be following a downward trend, and consumption in 1979 averaged 1.04 ozper person per week compared with 1.11 oz in 1978 and 1.21 oz in 1977.

Purchases of uncooked bacon and ham remained at just over 4.3 oz per person

per week between 1977 and 1979 only because of a fall in the real (deflated)price and the growth in real incomes; the growth in purchases of cooked and

canned ham can also be attributed to these factors. In contrast, demand forconvenience meat products, especially frozen varieties, continued to increase.

11 Fish. Average consumption of fish rose for the second year in succession

after following a downward trend for several years, and reached 4.51 oz per

person per week compared with 4.25 oz in the previous year. Nearly half of the

increase was in purchases of cooked fish, and much of the remainder in purchasesof convenience fish products, especially frozen varieties. The shifts in demand

away from unfilleted to filleted fresh or frozen white fish, from unfilleted to

filleted processed fat fish, and from herrings to other fresh fat fish, all continued.

12 Eggs. Demand for eggs weakened further in 1979 when consumptionaveraged 3-88 eggs per person per week compared with 3-96 in the previous year.

Averaged over the year their price in real terms was about 2| per cent higherthan in 1978, but as demand is very inelastic to changes in price (or in income)and the underlying trend is only very slightly downward, the percentage

decrease in the average quantity purchased was less than the percentage

increase in price; in consequence the total expenditure incurred by buyers

10 Household Food Consumption and Expenditure: 1979

(and therefore the remuneration of vendors) rose in real terms notwithstandingthe cut-back in purchases (sales to private households).

13 Fats. Average consumption of butter fell slightly in 1979 to 4-45 oz per

person per week but the fall was almost exactly compensated by an increase to

3-63 oz in consumption of margarine, the whole of the latter increase being in

consumption of soft margarine which continued to displace not only butter

but also other margarine. Although the shift from butter to soft margarinewas rather less than might have been expected after taking into account the

change in the relative prices of the two commodities and the offsetting effect

associated with the rise in real incomes, it seems unlikely that this was due

to any real diminution in the rate at which consumer preferences are movingaway from butter to soft margarine. Purchases of vegetable and salad oils,

and of cooking fat, during the summer of 1979 were less than during the previoussummer, but some increase in consumption was noted for the group of "other"fats which includes low-fat spreads and synthetic cream.

14 Sugar and preserves. Household purchases of sugar still appear to be following a slightly downward trend and averaged only 11-55 oz per person perweek in 1979 compared with 12-20 oz in 1976. Purchases of preserves and ofsyrup and treacle also failed to make any growth, while the increase in

consumption of honey can be associated with a fall in its real (ie deflated) price.

15 Potatoes. Although the average price of potatoes was about 24 per cent

higher in real terms in 1979 than in 1978, average consumption at 43-59 oz per

person per week was only very slightly less than in the previous year. Thenormal overall reaction by consumers to the higher price was more than offset

by some households reverting to commercial supplies of potatoes in lieu ofself-supplied potatoes from their own gardens and allotments. Indeed, garden

and allotment supplies contributed only 2-76 oz of the overall average consumption of 43-59 oz per person per week, almost exactly the same as in 1975, but

appreciably less than the amounts in 1976 (3-46 oz), 1977 (4-86 oz) and 1978

(3-53 oz) when the high prices demanded (and obtained) for the limited commercial supplies from the 1975 and 1976 crops had given a stimulus to growingone's own. The decline in self-supplied potatoes since 1977 was widespread and

took the form not only of a decrease in the number of households growing theirown potatoes, but also a decrease in the average quantity grown per self-

supplier. Purchases of cooked chips, frozen chips, crisps and most other potatoproducts were more than fully maintained.

16 Other vegetables. Supplies of fresh green vegetables in the first half of 1979

were adversely affected by poor weather conditions during their growing season.The effect on consumption was exacerbated in the first quarter of the year by

industrial disputes, particularly in the road haulage industry, which caused some

disruption to distribution of the available supplies. In consequence, average

consumption in the first two quarters was at such exceptionally low levels that,despite improvement later on, the average for the year of 10-88 oz per personper week was the lowest ever recorded. Consumption of root and other fresh

vegetables was less affected by these factors, and the average of 15-48 oz was

only slightly less than the high level recorded in the previous year. The contribution made by garden and allotment supplies to average consumption ofgreens and other fresh vegetables, like that for potatoes, declined appreciablyin 1979, and averaged 4-54 oz per person per week compared with 4-92 oz in


1975, 5-72 oz in 1976, 6-80 oz in 1977 and 6-38 oz in 1978. Purchases of canned

vegetables rose to 9-53 oz compared with 8-81 oz in the previous year and those

of frozen vegetables continued their upward trend, averaging 4- 12 oz comparedwith 3-59 oz.

17 Fruit. Average consumption of fresh fruit was at its highest level since 1973

principally because of greater supplies and lower prices (in real terms) of apples,

pears, stone fruit and grapes. Demand for fruit juices continued to strengthen,

and purchases reached a new high level of 2-20 fl. oz per person per week, but

consumption of canned fruit continued its downward trend.

18 Bread. Household purchases of bread fell to a new low level of 31-38 oz

per person per week, the further decline for white bread, particularly large sliced

white loaves, not being fully offset by the continued growth in demand for otherkinds of bread, notably brown, wholemeal and wholewheat bread.

19 Flour, flour confectionery and other cereal foods. Purchases of flour fellfurther to 5-75 oz per person per week in 1979 but the decrease was offset by

increased purchases of flour confectionery. The long-term upward trend inconsumption of ready-to-eat breakfast cereals was interrupted by a shortfall in

supplies caused by an industrial dispute during the summer. Purchases of rice

attained a new high level and those of other cereal convenience foods continuedtheir upward trend.

20 Beverages. Tea and instant coffee were on sale in 1979 in imperial packs

( whole numbers of ounces) and in metric packs (multiples of 125 g for tea but of100 g for instant coffee). Because the quantities in each metric transaction had to

be rounded to the nearest ounce in order to be compatible with the requirements

of the data-processing system used by the Survey, this has caused some understatement in the recorded averages of consumption of tea with some over

statement of its average price, and some overstatement of the recorded averages

of consumption of instant coffee but understatement of its average price.

Although the exact margin of error this has introduced is not known, it is

appreciably less than might have been involved if all the transactions had been

in respect of 100 g or 125 g packings, and does not invalidate the conclusion tobe drawn from the data that consumption both of tea and of instant coffee

increased in 1979 and that in real terms their average prices declined.

Averages for social, economic and other groups

21 Regions and type of area (Tables 11,12 and 35). Two separate geographical

analyses of National Food Survey data are made. The analysis according to

region is in terms of the standard regions as defined in Table 1 of Appendix A

to this Report except that the very small sample from East Anglia has been

combined with the sample from the South East region. The analysis accordingto type of area distinguishes six categories: — (i

) Greater London, (ii) the

Metropolitan counties of England together with the central Clydeside conurbation, (iii)-(vi) four groups of areas classified according to electoral density.

Further details are given in the Glossary.

22 The Survey is designed to be representative of Great Britain as a wholeand practical considerations limit the number of localities which can be included


from each region in any one year.1 The localities selected in a single year fron

any one region may not therefore be fully representative of that region. Thregional estimates given in Tables 11 and 12 should therefore be treated witl

some reserve. Moreover, direct comparisons with data for earlier years shouh

be avoided for this reason and also because of the changes to regional boundariewhich have been made from time to time. An indication of the variation whicl

occurs from year to year may be obtained from the regional averages for each yea

from 1970 to 1975 which are shown in Table 17 of the Annual Report for 1975.

Further details of the samples of responding households are given in Table2-4 of Appendix A.

23 Income groups (Tables 13-15 and 36). The income groups3 in this analysi

continue to be defined in terms of the gross weekly income of (in most cases

the head of the household, and the income ranges for each group are revisec

annually in order to allow for prospective inflation and changes in gros

earnings during the following twelve months. This revision must take plaa

in advance of the fieldwork for the year. Further details of the procedunwere given in paragraph 53 of the Annual Report for 1975.2 The income range

used in 1979 and the distribution of households in the effectively respondin]

sample are shown below. Further details of the sample of households in eacl

group are given in Tables 3, 4 and 5 Appendix A.

Income groupGross weekly income

of head ofhousehold (a)

Number ofhouseholds

Percen tage of households

in wholesample

in groups Al toD

Households

realised target

containingone or moreearners:

Al £200 or more 225 31 41 3

A2 £145 but less than £200 438 60 80 7

B £90 but less than £145 2,168 29-8 39-7 40

C £56 but less than £90 1,992 27-4 36-5 40

D Less than £56 638 8-8 11-7 10

Total A to D 5,461 750 100 100

Householdswithoutan earner:

El £56 or more 244 3-4E2 Less than £56 539 7-4

Pensionerhouseholds (6) n.a. 1,033 14-2

Total all households 7,277 700

(a) Or of the principal earner if the income of the head of the household was below £5t

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

(6) See Glossary.

•Details of the sampling scheme are given in Appendix A.'Household Food Consumption and Expenditure: 1975, HMSO, 1977.

•See Glossary.


24 The distribution of households in the sample according to income differs

from the target distribution by different amounts (usually small) each year.

In 1979 there were rather too many households classified in groups A and Dat the expense of those classified in group C. As a result, the averages of foodconsumption, expenditure and nutrition for each income group are not

perfectly comparable with those for some other years since the composition ofthe various groups may be different. However, in so far as this is a classificationproblem the overall averages for all households are not affected.

25 Household composition groups (Tables 16-20, 37 and 38). The classificationof households according to their composition in terms of numbers of adults

and children is fully comparable with that used in the four previous years.

The increase in the number of single-adult households included in the samplein 1979 restores satisfactory representation of that group. In the previous year,

owing to an error, the sample selection procedure normally used by the Officeof Population Censuses and Surveys was not wholly complied with, and this

resulted in some single-adult households being systematically excluded.

If adjustment had been made for this, the national average estimate of householdfood expenditure in 1978 would have increased to £5-66 per person per week

instead of £5-61, a difference of less than 1 per cent. The national average

estimates of quantities of individual foods also would have been only barely

affected. When comparing the averages for households of different compositioncross-classified by income group (as shown in Tables 19, 20 and 38) with those

for earlier years the qualifications mentioned in paragraph 24 should also be

borne in mind.

26 Age of housewife groups (Tables 21-23 and 39). This classification is nowincluded regularly in Annual Reports because of requests from users of the data.

The averages for the various groups differ appreciably but, as with otherclassifications according to a single characteristic, they are purely descriptiveand do not directly give a measure of the effect that age of housewife has on foodconsumption patterns; for this latter purpose, it would be necessary tostandardise the data in each group to allow for differences between the groupsin income, family composition and other factors.

27 Housing tenure groups (Tables 24-26 and 40). This classification, which nowalso features regularly in Annual Reports, is subject to the same type oflimitation noted in the previous paragraph. There have been marked shifts inthe pattern of tenure over the last few years, particularly in the growth of home

ownership and the decrease in relative importance of privately rented un

furnished property.

Special analyses

28 Freezer-owning and other households (Tables 27-29 and 41). Households

owning deep-freezers suitable for freezing fresh produce and for its long-termstorage accounted for 41 per cent of the responding sample in 1979 comparedwith a revised estimate of 37 per cent in 1978 after correction for the under-representation of single-adult households in the selected sample for that year•see paragraph 25 above). Ownership of refrigerators is much more extensive,

and rose to 95 per cent of survey households in 1979 compared with a revised

estimate of 94 per cent in the previous year. Details of the distributions of


ownership of deep-freezers and of refrigerators are given in Table 3 ol

Appendix A.

29 The 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 some foods because of the

concomitant increase in bulk buying. Such bulk buying occurs not only in the

initial stocking of newly acquired freezers but also in their normal usage;

it is particularly prevalent in the case of purchases of carcase meat. The

estimates of consumption throughout this Report (except in the last twc

columns of Table 28) have all been based on acquisitions of food measurec

at the time it is acquired (in the case of purchases) or at the time it is usee

(in the case of garden and allotment produce)1. However, for freezer-owninghouseholds, estimates of consumption have also been made which, in the cast

of food that was explicitly purchased to put into the freezer, measures it a

the time and in the quantity it is removed from the freezer. These estimates an

much less affected by sampling and other variation, and therefore in the shorrun give a more accurate representation of actual consumption. Estimates thu:

derived are shown in the penultimate column of Table 28, while the final columtof that table has used these estimates, in conjunction with the conventionaestimates for households not owning a freezer, to derive alternative nationaaverages. It should be noted that the alternative estimates are not obtained b)actually measuring the change in households' freezer stocks: indeed, th<

measurements which are made do not in all cases enable the change in stock:to be ascertained. For example, the weight recorded at the time a bulk purchas<of carcase meat is made is the weight which is used for pricing purposes anc

which will, in some cases, include fat, bone or other trimmings which have beer

removed at the purchaser's request before delivery.

30 Meals eaten outside the home (Tables 30 and 31). A small increase in th<

number of meals out per head was recorded in 1979. However, the averaginumber of school meals per child aged 5-14 years barely changed but there wenfurther very small increases in the number of other mid-day meals eaten ou

and in the number of packed meals taken to school by this age group. Changein the numbers recorded in different types of household appear erratic and an

probably largely due to sampling variation.

31 Household purchases of soft drinks (Table 32). The averages presented iiTable 32 are from an interim extension of the normal Survey recording procedure to cover purchases of soft drinks bought for consumption in the homias part of the household supply. Expenditure on these soft drinks, the quantitiebought, and the contribution they make to the energy value of the househoUfood supply are excluded from all other tables of National Food Survey daupresented in this Report.

Nutritional Value

32 Introduction. The nutritional value of the food obtained in differencategories of household in Great Britain is shown in Tables 33 to 41, and wa:

determined by the methods described in Appendix A, paragraphs 12 and 13

lSee Glossary.


These estimated intakes are based on the quantities of food recorded by the

Survey and may therefore differ from actual intakes in a number of respects.The two most important of these are, firstly, that the estimated intakes exclude

the nutrients provided by meals and snacks eaten outside the home, the

contributions —mainly energy (calories) —made by alcoholic drinks, soft drinksand sweets (but see paragraph 35), and the vitamins from pharmaceuticalpreparations. Secondly, these estimates have not been abated in respect of any

potentially edible food which is wasted or fed to pets (although allowance has

been made for wastage of inedible food such as bones in meat, outer leaves orskins of vegetables etc).

33 In families with several children, the average nutrient intakes per person

are generally less than in wholly-adult households, but this may simply reflect

the smaller food requirements of children. Therefore, to facilitate nutritionalinterpretation, the estimated nutrient intakes are also shown as percentages ofamounts currently recommended for groups of people by the Department ofHealth and Social Security (DHSS)1. For these comparisons only, allowance is

made for the age, sex and occupational activity of each household member,

the proportion of meals not taken from the household supply and for wastage

of potentially edible food (Appendix A, paragraph 14). The results obtainedprovide a valuable yardstick for assessing trends over time and differences

between groups of households. However, the DHSS, in discussing the purposeof the new recommendations and their use in interpreting surveys of food

supplies, explains that these results cannot be used to show the presence orabsence of malnutrition. The recommendations are defined as "the amountof [each] nutrient which should be provided per head in a group of people ifthe needs of practically all members of the group are to be met"1; they are,

therefore, greater than the actual requirements of most, though not all,individuals. Hence, the intakes of a substantial proportion of people within a

group, or even the average for the group as a whole, may be below the recom

mended level whilst at the same time being more than sufficient to meet theirneeds. Nevertheless, it remains true that "on present knowledge, the greater

the proportion of people with intakes below those recommended, the greater

the possibility that some individuals may be under-nourished with respect to

the nutrient or nutrients in question".1

34 The amounts of nutrients recommended in 1979 differ in certain respects

from those which were recommended in 19692 and used in the interpretationof National Food Survey results between 1968 and 1978. In particular, re

commendations are no longer made about dietary vitamin D : the needs of most

individuals can be met from the action of sunlight on bare skin and not fromthe diet, since most foods contain little vitamin D. The recommendation that

protein should provide 10 per cent of the dietary energy continues, but is no

longer accompanied by "minimum requirement" values; however, values have

been derived for use in the Survey from United Nations recommendations.3

Tentative recommendations for an additional B-vitamin, folic acid, have notbeen used in this Report. It has been estimated that the adoption in the Survey

of the new recommendations has the effect of producing the following changes

'Department of Health and Social Security. Recommended Daily Amounts of FoodEnergy and Nutrients for Groups of People in the United Kingdom. Reports on Health andSocial Subjects No. 15, HMSO, 1979.

Department of Health and Social Security. Recommended Intakes of Nutrients for theImed Kingdom. Reports on Public Health and Medical Subjects No. 120, HMSO, 1969.

D H Buss, Journal of Human Nutrition 33, 325-328, 1979.


in the apparent nutritional adequacy of an unchanged diet : energy + 6 per centprotein (recommended) +6 per cent; protein (minimum requirement) — 6 peicent; calcium —2 per cent; iron, thiamin and riboflavin, each +2 per centand nicotinic acid equivalent —1 per cent. These breaks in series do not oi

course affect comparisons with earlier years of the estimates of average nutrien'consumption per person per day. A change has also been made in the methocof calculating retinol equivalents which has resulted in an apparent reductiorof about 6 per cent in the vitamin A content of the average diet.1

35 National averages. The nutritional value of the food brought into the home

in each quarter of 1979 is summarised in Table 33, and the contributions mad<

by major groups of foods to the intake of each nutrient during the year anshown in Table 34. The average energy content of the diet was 2250 kca(9-5 MJ) per person per day, which, after allowance for wastage and for meal:not eaten at home, exactly met the new DHSS recommendation. In additionan average of 19 kcal per person per day was obtained from soft drink!

(Table 32), and up to a further 141 kcal and 174 kcal per person per dajrespectively was available from the total UK supplies of sweets and alcoho(Appendix C). Slightly less food energy was derived from carbohydrate in 1 975

than in 1978 (44-6 per cent compared with 45- 1 per cent) because the reduceccontributions from white bread and, to a lesser extent, from sugar were nofully offset by increases from brown, wholemeal and other breads. Th<

proportions of energy derived from animal protein, vegetable protein and faall increased.

36 The calcium, iron, riboflavin and nicotinic acid contents of the diet wenslightly less than in 1978; this was mainly due to decreases in the consumptioiof bread and of liquid milk which were not fully offset by the increased consumption of meat. The recorded intake of vitamin D rose, however, followinjthe continued shift from butter to soft margarine and an increase in th<

consumption of fat fish. The total intake of vitamin C was the same as in 1978

although the proportion derived from fruit increased (35-6 per cent comparecwith 33 0 per cent) and that from vegetables decreased (51-7 per cent comparecwith 54-9 per cent).

37 The average costs of the nutrients obtained from a variety of importanfoods in 1979 are compared in Tables 42 and 43.

38 Nutrient intake according to region and type of area, income group, househoh

composition, age of housewife, housing tenure and freezer ownership. Table35 to 41 present the full range of nutritional evaluations of the diets of households classified according to each of the above characteristics. Further information about these households is given in paragraphs 21 to 29.

39 Table 36 shows that households without an earner again recorded th<

highest intakes of energy and of most nutrients. However, the simultaneouassessment of the effects of income and household composition given iiTable 38 demonstrates that, in Britain, the composition of the family continueto be a more important determinant of nutrient intake than the income of th>

head of the household. Variations in income and family composition will als<

"See Footnote 3 to paragraph 34.


exist between the groups of households nominally classified according to age

of housewife, to housing tenure and to freezer ownership; such variations maywell account for many of the differences between the nutrient intakes of the

groups of households shown in Tables 39 to 41.

m Tables

Tables 21

TABLE 1

Changes in incomes, prices and

consumers' expenditure, 1975-1979

Index of personal disposable income per

1975 1976 1977 1978 1979

bead (a) (6) :In money terms .... 100 114-9 129-5 152-4 180-6In real terms (c) 100 99-4 97-4 105.4 111-4

Index of average weekly earnings perhead (a) id) 100 113-4 1231 1401 162-5

General Index of Retail Prices (a) :100 116-5 1350 146-2 165-8

Indices of consumers' expenditure per100 1200 142-8 152-9 171-3

head (e) :

Household food expenditure (/)At current prices .... 100 1170 134-4 149-2 170-4At 1975 prices .... 100 1011 99-9 102-2 104-3

Catering expenditure on food (g)At current prices .... 100 1191 1350 148-6 171-3

At 1975 prices .... 100 100-5 99-5 103 0 1061Total food expenditure (h)

At current prices .... 100 117-3 134-4 1491 170-5

At 1975 prices .... 100 1010 99-8 102-3 104-5

Total consumers* expenditureAt current prices .... 100 116-1 132-8 152-9 178-2

At 1975 prices .... 100 100-4 99-8 105-8 1100

Total food expenditure as percentage oftotal consumers' expenditure on goodsand services (e) :

At current prices .... 21-4 21-7 21-7 20-9 20-5

At 1975 prices .... 21-4 21-6 21-4 20-7 20-4

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

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

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

deflator the indices would have been 100, 98-6, 96-0, 104-2 and 108-9 respectively.

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

(r) Derived from data in National Income and Expenditure 1980 Edition. The expenditureincurred by public authorities in providing welfare and school milk and welfare foods hasbeen excluded throughout : such expenditure amounted to £24 million in 1975, £33 million in1976. £39 million in 1977, £43 million in 1978 and £53 million in 1979.

(f) Includes in addition to items included in the National Food Survey, soft drinks,sweets, casual and other purchases of food not entering the household food supply, but notthe ingredient cost of food consumed in catering establishments.

(g) Expenditure on food (generally at wholesale prices) by commercial and noncommercial catering establishments including institutions and public authorities (excludingexpenditure incurred on welfare items —see footnote (e) above).

(A) Household food expenditure plus total catering expenditure on food as defined in(g) above.

Average consumption, expenditure

and prices relating to all households in

the National Food Survey sample

Tables 25

TABLE 2

Household food expenditure and total value offood obtained for consumption, 1979

(per person per week)

Expenditure on foodValue of gardenand allotmentproduce, etc (a)

Value of consumption(b)

1978 1979

Percentagechange

1978 1979 1978 1979

Percentagechange

£ £ £ £ £ £la quarter .id quarterjrd quarter4th quarter

5-395-495-81

5-76

5- 99 +1M+ 151+ 14-8

+ 16-5

•12

■10

•21

•18

•09

•10•21

•13

5-51

5-596015-93

6086-426-88

6-84

+ 10-4

+ 14-9

+ 14-3

+ 15-2

6- 326-676-71

Yearly average 5 61 6-42 + 14-4 •15 •13 5-76 6-56 + 13-8

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

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


TABLE 3

Percentage changes in average expenditure, food prices andreal value offood purchased

1979 1979 on 1978

on Quarters

Expenditure

1Q7R

1 2 3 4

Seasonal foods (a) + 17-5 + 8-2 + 17-4 + 18-7 +29- 1

Convenience foods (a)Canned + 11-8 + 7-4 + 7-6 + 14-5 +18-6Frozen +28-7 +40- 1 +320 + 17-9 + 25-4

Other convenience foods + 14-9 + 8-6 + 14-6 + 16-3 + 180Total convenience foods . + 15-7 + 11-8 + 150 + 161 + 191All other foods (6) . + 13-5 + 11-5 + 14-6 + 13-3 + 12-9

All foods (6) . + 14-7 + 1M + 15-2 + 14-8 + 16-5

Food pricesSeasonal foods (a) + 151 + 17-9 + 11-3 + 14-7 +22-7Convenience foods (a)

Canned + 8-2 + 4-8 + 7-2 + 9-2 + 10-9

Frozen + 14-3 + 11-8 + 150 + 17-3 + 11-7

Other convenience foods + 9-4 + 6-4 + 6-7 + 10.6 + 12-8

Total convenience foods . + 9-7 + 6-7 + 7-8 + 110 + 12-2

AH other foods (b) + 11-4 + 11-5 + 10-9 + 11-0 + 11-3

All foods (b) . +11-5 + 11-2 + 10-2 + 11-6 + 130

Real value offood purchasedSeasonal foods (a) . + 2-1 - 8-2 + 5-5 + 3-5 + 5-2

Convenience foods (a)Canned + 3-4 + 2-5 + 0-3 + 4-8 + 6-9

Frozen + 12-7 +25-3 + 14-8 + 0-5 + 12-3

Other convenience foods + 50 + 20 + 7-4 + 5-2 + 4-7

Total convenience foods + 5-6 + 4-8 + 6-6 + 4-5 + 61All other foods (6) . + 1-9 + 00 + 3-3 + 21 + 1-5

All foods (6) . + 2-8 - 01 + 4-5 + 30 + 3-1

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

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

Tables 27

Indices of expenditure on main food groups, 1975-1979

(1975 = 100)

TABLE 4

Food codes

(1979)Indices of expenditure

1Msm food groupings

1976 1977 1978 1979

Liquid milk 4 134-3 160-2 179-8 200 0Other milk and cream 9-17 115-7 1300 157-5 198-1

Milk and cream 4-17 131-5 155-7 176-5 199-7Cheese .... 22,23 1160 145-8 160-3 194-5

Beef and veal 31 1100 132-2 151-7 1720Mutton and lamb 36 117-3 1301 148-2 173-9Pork 41 117-5 145-7 172-2 199-2

Carcase meat . 31-41 1130 1340 154-4 177-1Bacon and ham, uncooked . 55 118-2 1320 142-7 159-8Poultry, uncooked 73,77 118-5 145-8 158-4 197-1Other meat and meat

products 46-51,58-71, 115-8 132-8 150-6 172078-88, 94

All meat 31-94 1151 134-5 1521 175-2Fish, fresh and processed 100-117 115-6 134-4 155-8 176-2Fish, convenience 118-127 114-9 124-2 146-8 176-4

Fish .... 100-127 115-2 129-2 151-2 176-3Eggs .... 129 112-1 122-8 123-7 141-9

Butter .... 135 126-9 144-6 158-4 185-9Margarine 138 118-9 170-3 178-8 190-6Other fats 139-148 91 0 113-9 128-6 132-3

Fats ... 135-148 116-7 142-9 155-7 174-3Sugar .... 150 94-3 96-9 101-7 1130Preserves 151-154 97-4 111-8 115-2 125-7

Potatoes (raw) . 156-161 1581 121-9 91-2 121-8Fresh green vegetables 162-171 106-2 117-8 127-9 152-6Other fresh vegetables 172-183 1120 1260 135-8 158-9Other vegetables 184-208 121-8 132-3 135-5 164-3

Vegetables 156-208 127-4 1260 122-4 149-8Fresh fruit 210-231 108-6 133-5 145-4 162-2Other fruit 233-248 109-7 133-2 148-2 163-6

Fruit .... 210-248 1090 133-4 146-5 162-7Bread .... 251-263 110-2 131-3 150-4 1701Creals, other than bread 264-301 108-9 128-7 143-6 164-5

Cereals .... 251-301 109-4 129-7 146-3 166-7Beverages 304-313 125-4 204-2 221 0 2270Miscellaneous foods (a) . 315-334,339 115-7 126-7 140-9 161-2

IT Seasonal, convenience andother foodsSeasonal foods .

Convenience foods(b)

lb) 119-9 125-8 126-8 1490

Canned .... 111-4

133-61141

118-51671132-4

13201400

126-5171-7

1550148-7155-7

141-522 1017801721176-8

Frozen ....Other convenience foods .

Total convenience foodsAll other foods (a)

115- 3

116- 3

U ALL FOODS (a) . 4-339 116-7 135-5 148-9 170-7

<i)

Excluding a few miscellaneous items for which the expenditure but not the quantity•k recorded and for which average prices therefore could not be calculated.

Foods included in these categories are itemised in Appendix A, Table 9.


TABLE 5

Indices ofprices for main food groups, 1975-1979

(1975 = 100)

Food codes(1979)

Indices of prices

I Main food groupings

1976 1977 1978 1979

Liquid milk 4 134-8 170-0 192-5 219-4Other milk and cream 9-17 116-5 129-5 143-9 161-3

Milk and cream 4-17 1321 163-8 184-7 209-4Cheese .... 22, 23 116-4 1460 164-5 193-3

Beef and veal 31 119-7 1340 1531 172-6Mutton and lamb 36 118-3 139-4 1610 172-6Pork .... 41 112-4 119-9 1410 148-7

Carcase meat 31-41 118-1 132-5 152-6 167-9Bacon and ham, uncooked . 55 116-8 121-4 1320 146-7Poultry, uncooked 73,77 113-4 135-9 147-2 166-9Other meat and meat

products 46-51, 58-71, 114-2 127-5 1400 158-478-88, 94

All meat 31-94 116-2 129-8 145-4 1621Fish, fresh and processed 100-117 113-8 142-2 157-5 175-3Fish, convenience 118-127 116-7 146-2 1601 174-6

Fish .... 100-127 115-3 144-2 158-8 174-9Eggs .... 129 112-9 128-6 128-6 1490

Butter .... 135 138-2 173-5 I960 235-5Margarine 138 101-2 127-3 131-5 136-3Other fats 139-148 96.2 117-1 1200 1261

Fats .... 135-148 119-7 148-4 160-8 182-8Sugar .... 150 87-0 90-3 96-6 1099Preserves 151-154 103-4 117-4 127-7 139-8

Potatoes (raw) . 156-161 196-2 134-5 87-6 1191Fresh green vegetables 162-171 110-4 127-9 117-4 154-8Other fresh vegetables 172-183 113-8 1260 128-3 145-2Other vegetables 184-208 121-6 136-6 134-2 148-7

Vegetables 156-208 137-6 132-3 117-7 140-6Fresh fruit 210-231 103 0 133-5 1410 141-4Other fruit 233-248 1091 139-3 153-9 166-3

Fruit .... 210-248 105-2 135-6 145-6 1500Bread .... 251-263 110-6 1330 1550 1761Cereals, other than bread 264-301 1081 127-4 142-6 158-5

Cereals .... 251-301 109- 1 129-6 147-4 165-3Beverages 304-313 123-6 236-6 247-2 228-9Miscellaneous foods (a) . 315-334, 339 110-2 124-5 133-9 146-7

II Seasonal, convenience andother foodsSeasonal foods .Convenience foods

(b)(.b)

126-7 131-5 124-3 143-2

Canned .... 111-0120-311601151116-5

128-4 136-5145-6153-51481155-5

147-816601681162-4173-3

Frozen .... 139- 4Other convenience foods .

Total convenience foodsAll other foods (a)

140- 413701391

III ALL FOODS (a) . 4-339 1179 137-3 1481 165-3

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

(Jo) Foods included in these categories are itemised in Appendix A, Table 7.

Tables 29

Indices of real value of purchases of main food groups, 1975-1979

TABLE 6

(1975=100)

Food codes

(1979)Indices of real value of purchases

I Main food groupings

1976 1977 1978 1979

Liquid milk 4 99-6 94-3 93-4 91-2Other milk and cream 9-17 99-3 100-4 109-4 122-9

Milk and cream 4-17 99-6 95-1 95-6 95-4Cheese .... 22,23 99-7 99-9 97-4 100-6

Beef and veal 31 91-9 98-7 991 99-6Mutton and lamb 36 99-1 93-3 920 100-8

Pork .... 41 104-6 121-5 122-1 133-9Carcase meat . 31-41 95-7 1011 101-2 105-5

Bacon and ham, uncooked . 55 101-2 108-7 108-1 108-9

Poultry, uncooked 73,77 104-5 107-3 107-6 118-1Other meat and meat

products 46-51,58-71, 101-4 104-2 107-6 108-678-88, 94

All meat 31-94 990 103-6 104-6 1081Fish, fresh and processed . 100-117 101-6 94-6 990 100-5Fish, convenience 118-127 98-5 850 91-7 1011

Fish . 100-127 1000 89-6 95-2 100-8Eggs .... 129 99-3 95-5 96-2 95-3

Butter .... 135 91-9 83-3 80-8 790Margarine 138 117-4 133-8 1360 139-9Other fats. 139-148 94-6 97-3 107-2 1050

Fats 135-148 97-5 96-3 96-9 95-3Sugar .... 150 108-4 107-3 105-3 102-8Preserves 151-154 94-2 95-3 90-2 900

Potatoes (raw) . 156-161 80-6 90-6 104- 1 102-2Fresh green vegetables 162-171 96-2 92-1 1090 98-5Other fresh vegetables 172-183 98-4 1000 105-9 109-5Other vegetables 184-208 100-1 96-8 1010 110-5

Vegetables 156-208 92-6 95-2 1040 106-5Fresh fruit 210-231 105-4 1000 103-2 114-7Other fruit 233-248 100-6 95-6 96-3 98-3

Fruit .... 210-248 103-6 98-4 100-6 108-5Bread .... 251-263 99-7 98-7 97-1 96-6Cereals, other than bread 264-301 100-7 1010 100-7 103-8

Cereals .... 251-301 100-3 100- 1 99-3 100-9Beverages 304-313 101-4 86-3 89-4 99-2Miscellaneous foods (a) . 315-334, 339 1050 101-8 105-2 109-9

DSeasonal, convenience andotherfoodsSeasonal foods .Convenience foods

Canned

(b)(b)

94-6 95- 6 102-1 1040

Frozen .... 100-4

111192-3

119-994-3

92-7118-0

1010100-41001

95-81331105-9105-91020

Other convenience foods .Total convenience foodsAll other foods (a)

98- 4100-2 96- 3

100-799- 8

B ALL FOODS (a) . 4-339 990 98-7 100-5 103-3

-i Excluding a few miscellaneous items for which the expenditure but not the quantity*srecorded and for which average prices therefore could not be calculated.

'4)

Foods included in these categories are demised in Appendix A, Table 7.


TABLE 7

Household consumption of individual foods(a): quarterly and annual national averages, 1979

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

Consumption Purchi

Jan/ April/ July/ Oct/ Yearly Year!

Milk and Cream:Liquid milk

March June Sept Dec average avcra

Full price (pt) 4-38 4-31 413 4-11 4-23 41Welfare (pt) 002 003 003 001 002 —

School (pt) 007 006 003 005 OOS

Total liquid milk (pt) 4-47 4-40 419 4-17 4-31 41Condensed milk ... (eq pt) 011 014 0 13 012 013 0-1Dried milk, branded ... (eq pt) 005 005 006 010 007 o-oInstant milk (eq pt) 012 011 Oil 009 011 0-1Yoghurt (pt) 006 008 008 006 007 o-cOther milk (pt) 003 002 003 003 003 o-cCream (pt) 003 003 003 003 003 o-o

Total milk and cream ... (pt or eq pt) 4-87 4-83 4-63 4-60 4-74 4-6

Cheese:Natural 3-45 3-87 3-54 3-59 3-61 3-tProcessed 0-23 0-23 0-27 0-20 0-23 94

Total cheese 3-67 410 3-81 3-79 3-84 HMeat and Meat Products:

Carcase meatBeef and veal 8-94 7-45 8-49 8-2! 8-27 8-;Mutton and lamb 3-85 3-98 4-50 4-77 4-28 4-;Pork 3-58 2-91 415 3-89 3-63 3-e

Total carcase meal

Other meat and meat products

16-36 14-34 17-14 16-87 1618 161

Liver ... ... ... 0-81 0-66 0-79 0-67 0-73 o-;Offals, other than liver 0-43 0-23 0-28 0-30 0-31 o-:Bacon and ham, uncooked 4-53 4-28 4-43 415 4-35 4-:Bacon and ham, cooked, including

canned 0-87 1-24 1-22 109 111 11Cooked poultry, not purchased in

cans 0-24 0-33 0-29 023 0-27 o:Corned meat ... 0-74 0-71 0-64 0-55 0 66 0-(Other cooked meat, not purchased in

Other canned meat and canned meatcans 0-41 0-57 0-54 045 0-49 o<

Broiler chicken, uncooked,products 1-56 MS 1-60 1 33 1 49

Other poultry, uncooked, includingincluding frozen 4-34 3-77 4-58 454 4 31 4-:

frozen 1-42 2-47 206 301 224 2-:Rabbit and other meat 010 0-09 0-05 008 008 rxSausages, uncooked, pork ... 1-89 1-82 1-89 1-80 1-85 MSausages, uncooked, beef ... 1-77 1-38 1-73 1 66 1-64 HMeat pies and sausage rolls, ready-

to-eat 0 64 0-77 0-81 0-71 0-73 o-Frozen convenience meats or frozen

convenience meat products 1-28 1-28 1-29 1-37 1-31 I-:Other meat products 2-33 2-56 2-75 2-49 2-53 2:

Total other meat and meal products 23-37 23-60 24-95 24-42 24-09 23

Total meat and meat products 39-73 37-94 4209 41-29 40-27 40:

Fish:White, filleted, fresh 0-91 1 03 0-84 0-90 0-92

v™White, unfilleted, fresh 016 0-20 0-30 0-24 0-23 o:White, uncooked frozen 0-42 0-45 0-44 0-47 0-45 0-Herrings, filleted, fresh... — 0-01 002 001 0-iHerrings, unfilleted, fresh 0-02 002 0-02 0-03 002 OHFat, fresh, other than herrings 012 010 0-27 0-23 0 18 0White, processed 016 0-22 019 0-27 0-21 o-:Fat, processed, filleted 009 011 013 014 0-12 0-Fat, processed, unfilleted 004 005 008 007 006 O-iShellfish 006 0-09 009 010 009 OHCooked fish 0-63 0-74 0-87 0-76 0-75 0-Canned salmon 008 016 0-21 018 016 0Other canned or bottled fish 0-32 0-36 0-44 0-39 0-38 0-Fish products, not frozen 010 016 018 014 0 15 0-Frozen convenience fish products 0-87 0-82 0-76 0-79 0-81 0-:

Total fish 3-98 4-51 4-82 4-71 451 4-

Eaos (no) 3-97 3-91 3-94 3-69 3-88 3

Tables 31

TABLE 7—continued


Consumption Purchases

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

Boiler 4-47 4-51 4-34 4-46 4-45 4-45Marianne 3-58 3-57 3-54 3-83 3-63 3 63Lardandcompound cooking fat 202 1-80 1-73 1-89 1-86 1 86Vocable and salad oik... (fl oz) 0-67 0-60 0-69 0 90 0-72 0-72AHotherfats 0-39 0-33 0-37 0-47 0-39 0-39

haf/ati 1113 10-82 1066 11-55 1104 1104

KM ANDPUSEXVIS:Sagar 11-29 10-92 12-18 11-79 11-55 11-55Jam, jelliesand fruit curds 1 05 105 100 0-99 102 099Marmalade 0-68 0-72 0-69 0-74 0-71 0-71SjTirp,treacle 0-23 0-24 0-16 0-27 023 0-23Honey 017 0-22 0-18 0-25 0-21 0-20

Totalsugarand preserves 13-43 1316 14-21 1404 13-71 13-68

■tu;Oldpotatoes

January-Augustnotprepacked 39-50 22-68 0-49 — 15-67 14-99prepacked ... 716 3-75 0-06 — 2-74 2-74

Ne»poutoeaJanuary-August

notprepacked 0-35 12-25 23-42 — 901 8 09prepacked ...

Potatoes002 103 2-65 — 0-93 0-93

September-December...notprepacked — — 12-57 4000 1314 11-98prepacked ... — — 1-97 6-46 211 2-11

r««l/r«* potatoes 4703 3971 4115 46-46 43-59 40-83

Cabbages,fresh 3-42 3-98 4-99 3-97 409 3-40Brusselssprouts, fresh 2-67 0-37 0-30 3 64 1-75 1-48Cauliflowers,fresh 0-31 1-55 2-79 2-81 1-87 1-69Leaf)salads,fresh 0-44 1-85 229 0-79 1-34 Mlfcai.fresh 015 016 107 0-22 0-40 019Beans,fresh 0-40 0-34 3-62 0-91 1-32 0-39Onerfreshgreen vegetables 001 0-25 0 14 010 013 005

rial frrsk%-rtenvegetables 7-40 8-50 15-20 12-42 10-88 8-30

Carrots,fresh 404 2-99 316 4-37 3-64 3-30Tempsand sweedes, fresh 1-96 0-50 0-69 1-91 1-27 108O-berroot vegetables, fresh 0-93 0-68 0-73 102 0-84 0-63Ouons,shallots, leeks, fresh 3-47 3-38 2-91 3-58 3-34 304Cucumbers,fresh 0-39 1-30 1-43 0-55 0-92 0-84Miahrooms,fresh 0-50 053 0-46 0-53 0-51 0-50TOTjtoes,fresh 1-84 3-83 6-33 3-39 3-85 3-24MsceUaneousfresh vegetables 0-59 0-87 1-97 106 112 090

r«alotherfresh vegetables 13-72 1409 17-69 16-42 15-48 13-52

lonatoei,canned or bottled 1-56 1-27 105 1-20 1-27 1-27Caaoedpeas 2-82 2-69 2-75 2-43 2-67 2-67Cannedbeans 4-31 405 4-10 3-90 409 409Caanedvegeubles, other than pulses,

9 •>'•■«•>-tomatoes 1-35 1-36 1-20 109 1 25 1-25-:pj c>.other than air-dried 0-41 0-26 0-23 0-33 0-31 0-31

fir-ilnedvegetables 002 002 003 001 002 002tenablejuices (fl oz) 013 013 009 010 0 11 011Iras,escluding frozen 0-79 116 116 0-94 101 MMobumpotato ... 006 009 010 009 009 009{■nil pouto 015 013 015 0 11 014 014

frotto ...ther potato products, not

0-54 0-67 0-64 0-63 0-62 0-62

Froarapeas>leproducts 0-27 0-41 0-37 0-32 0-34 0-34

Frvirabeans1-96 202 1-46 1-56 1-75 1-75

rcm chips and other frozen con-0-70 0-66 043 0-44 0-56 0-55

" • : potato products 0-63 0-75 0-86 0-97 0-80 0-80frozenvegetables and frozen veget-

products, not specified elsewhere 114 1-27 0-75 0-86 I 01 101

fwsed vegetables 16-85 16-96 15-37 14-98 1604 1603

8500 79-26 89-41 90-28 85-99 78-68


TABLE 7—continued


Consumptio u Pure

Jan/ April/ July/ Oct/ Yearly Ve

Fruit:

March June Sept Dec average ave.

FreshOranges 4-23 406 2-25 2-01 314Other citrus fruit 2-34 2-10 0-77 2-27 1-87 1Apples 7-54 7-60 7-33 906 7-88 7Pears 0-74 0-70 090 1-48 096 0Stone fruit 008 0-29 2-99 0-39 094 0Grapes 015 0-15 0-60 0-63 0-38 0Soft fruit, other than grapes Oil 0-31 2-24 0-16 0-71 0Bananas 2-33 319 2-96 304 2-88 2Rhubarb 013 1-32 0-45 011 050 0Other fresh fruit 0-05 0-21 0-83 041 0-38 0

Total fresh fruit 17-69 19-91 21-33 19-56 19-62 18Canned peaches, pears and pineapplesOther canned or bottled fruit

1-27 1-44 1-57 1-58 1-47 I1-44 1-35 1-30 1 37 1-37 1

Dried fruit and dried fruit products ...Frozen fruit and frozen fruit products ...

0-65 0-74 0-74 1-46 090 00-06 012 004 008 008 0

Nuts and nut products 0-29 0-30 0-26 0-68 0-38 0Fruit juices (fl oz) 1-87 202 2-53 2-37 2-20 2

Total other fruit and fruit products 5-57 5-97 6-45 7-53 6-38 6

Total fruit 23-26 25-88 27-78 2709 26 00 24

Cereals:White bread, large loaves, unsliced 6-20 5-33 5-77 5-29 5-65 5White bread, large loaves, sliced 14-91 14-95 15-95 14-23 1501 15White bread, small loaves, unsliced ... 1-97 1-71 1-78 1-87 1-83 I-White bread, small loaves, sliced 0-49 0-53 064 0-77 0-61 0-Brown bread 3-22 3-71 3-85 417 3-74 3Wholewheat and wholemeal bread 0-88 1-29 115 115 112 I-Other bread 309 3-41 3-71 3-51 3-43 3-

Total bread 30-76 30-93 32-85 30-99 31-38 31-Flour 5-78 6-75 5-31 515 5-75 5-Buns, scones and teacakes 1-37 1-12 0-89 1-23 115 1-Cakes and pastries 2-44 2-81 309 3-08 2-86 2-Crispbread 0-24 0-28 019 017 0-22 0-Biscuits, other than chocolate biscuits ... 3-91 4-26 4-34 4-16 417 4-Chocolate biscuits 1-28 1-23 0-98 111 115 I-Oatmeal and oat products 0-68 0-31 0-33 0-47 0-45 0~Breakfast cereals 3-32 3-50 3-31 3-40 3-38 3-Canned milk puddings ... 1-28 1-34 115 107 1-21 I-.Other puddings 0-22 011 012 0-31 019 0-Rice 0-65 0-62 104 0-59 0-73 0-'Cereal-based invalid foods (including

•■slimming" foods) 001010

002010

001011

001011

0-10-Infant cereal foods 011

Frozen convenience cereal foods 0-36 0-39 0-43 0-56 0-44 0-<Cereal convenience foods, including

canned, not specified elsewhere 2-25 212 2-30 2-29 2-24 2-:Other cereal foods 0-48 0-29 0-39 0-38 0-39 o-:

Total cereals 5512 56-17 56-84 55-08 55-81 55:

Beveraoes:Tea 209 2-08 2-19 208 2-11 2-1Coffee, bean and ground 009 009 008 010 009 0(Coffee, instant 0-47 0-47 0-55 0-55 0-51 o ;Coffee, essences (fl oz) 0-01 002 003 0-02 002 o tCocoa and drinking chocolate 015 0-12 010 015 013 0 1Branded food drinks 0-23 018 0-25 0-15 0-20 o-:

Total beverages 305 2-95 319 304 306 3-C

Miscellaneous:Baby foods, canned or bottled ... 0-30 022 0-30 0-37 0-30 0 3Soups, canned ... 3-76 2-55 2-35 3-24 2-98 :-iSoups, dehydrated and powdered 0-20 012 012 013 014 0-1Accelerated freeze-dried foods (excluding

coffee) —Spreads and dressings 019 0-45 0-52 0-23 0-35 0 3Pickles and sauces 1-62 192 1-74 203 1-83 1-8Meat and yeast extracts 019 017 0-14 0-21 0-18 0-1Table jelly, squares and crystals 0-25 0-36 0-38 0-25 0-31 0-.<Ice-cream (served as part of a meal).

mousse (fl oz) 1-29 2-50 2-65 212 2-14 2-1All frozen convenience foods, not

specified elsewhere 001 0-01 0-01 0-01 o-oSalt 1-22 0-61 0-81 0-82 0-87 0-8Novel protein foods 003 002 004 001 003 00

(a) See Appendix A, Table 7 for further details of the classification of foods.

Tables 33

TABLE 8

Household expenditure on individual foods (a): quarterly andannual national averages, 1979

(pence per person per week)

Expenditure Percentageof all

householdspurchasing

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

Mai AND CHAM

March June Sept Dec average food duringSurvey week

Liquid milkFull price . ... 58-91 6011 61-47 61-40 60-47 97Welfare 001 n.a.School ..... 002 0-04 — 004 0-03 n.a.

Tcfsi liquid milk .... 58-93 6015 61-48 61-44 60-50 97Condensed milk .... 1-51 1-88 1-78 1-72 1-72 16Dried milk, branded 0-72 0-74 103 1-63 1-03 2Instant milk .... 107 101 100 0-95 1-01 SYoghurt 2-47 313 3 08 249 2-79 20

Cream ..... 0-63 0-77 0-79 0-81 0-75 42-69 2-88 3-57 3-39 3 13 19

Total milk and cream 68 02 70-56 72-73 72-44 70-94 99

Cheek:Natural ..... 16-90 19-43 18-78 19-97 18-77 68Processed ..... 1-29 1-36 1-66 1-26 1-39 12

Total cheese ..... 1818 20-79 20-45 21-23 2016 71

•AT AND MEAT PRODUCTS :Carcase meat

Beef and veal .... 5713 48-91 57-95 5906 55-76 64Mutton and lamb 19-85 21-30 24-92 2504 22-78 34Pork 18-51 15-66 20-39 21-47 1901 33

Total carcase meat .... 95-50 85-86 103-27 105-58 97-55 79

Other meat and meat productsLiver ..... 3-42 2-76 3-35 304

1-113-14 18

Offals, other than liver 1-29 0-77 0-88 1-01 6Bacon and ham, uncooked . 24-98 23-48 25-31 25-35 24-78 66Bacon and ham, cooked, including

Cooked poultry, not purchased incanned ..... 6-55 913 1006 910 8-71 40

Corned meat ....cans ..... 1-45 2-28 202 1-69 1-86 3

Other cooked meat, not purchased388 4-23 4-20 3-78 402 22

Other canned meat and cannedin cans ..... 2-84 413 413 3-55 3-66 20

Broiler chicken, uncooked, includmeat products 4-92 4-63 5-32 460 4-87 23

Other poultry, uncooked, including frozen .... 14-48 13-32 16-44 16-40 15 16 27

Rabbit and other meating frozen .... 4-27 7-83 705 10-41 7-39 7

Sausages, uncooked, pork .Sausages, uncooked, beef

0-37 0-35 019 0-23 0-29 16-32 6-31 6-71 6-65 6-50 31

Meat pies and sausage rolls,548 4-33 5-66 5-75 5-31 26

Frozen convenience meats orready-to-eat .... 252 3-10 3-35 2-96 2-98 18

Other meat products

frozen convenience meat pro-5-88 5-91 615 6-81 6-19 18

10-88 12-64 1401 12-85 12-60 46

Tt'-alother meat and meat products 99-52 105-20 114-82 114-27 108-45 95

Tutsi meat and meat products 195-02 19106 21809 219-85 206-00 97

mm:White, filleted, fresh 5-43 5-98 509 5-74 5-56 16white, unfilleted. fresh . 0-78 0-76 111 1-22 0-97 3White, uncooked, frozen 2-62 2-84 2-95 304 2-86 8Herrings, filleted, fresh . — 001 004 009 004Herrings, unfilleted, fresh 006 007 006 011 008

"iFat, fresh, other than herrings 0-45 0-30 1-04 112 0-73White, processed ....Fat, processed, filleted .

0-98 1-49 1-21 1-81 1-37 4

Fat, proceed, unfilleted0-50 0-66 0-77 0-78 0-68 3

Shellfish015 0-20 0-32 0-39 0-27 1

Cooked fish0-69 0-92 107 1-22 0-98 2

Canned salmon .... 4-25 4-93 615 5-50 5-21 17

Oilier canned or bottled fish .0-73 1-54 205 1-87 1-55 6

Fish products, not frozen1-64 1-99 2-23 211 1-99 13

Frozen convenience fish products0-62 0-91 1-30 0-91 0-94 94-70 4-28 4-30 4-63 4-48 17

IWsf/ii* 23-60 26-86 29-73 30-54 27-68 64


TABLE 8—continued




Jan/ April/ July/ Oct/ Yearly each type ofMarch June Sept Dec average food during

Survey week

18-20 17-45 17 29 1807 17-75 76

fats:18-69 1917 17-61 18-37 18 46 617-28 7-26 7-34 7-84 7-43 46

Lard and compound cooking fat 304 2-77 2-74 306 2-90 34Vegetable and salad oils 1-46 1-23 1-42 1-92 1-51 6All other fats ... . 113 109 118 1-55 1-24 10

SUGAR AND PRESERVES:

31-62 31-52 30-28 32-75 31-54 84

Sugar ...... 9-86 9-72 11-31 11-49 1060 59Jams, jellies and fruit curds 203 205 202 207 204 16

1-23 1-29 1-29 1-43 1-31 11Syrup, treacle .... 043 0-41 0-29 0-51 0-41 3

0-67 0-60 0-65 1-03 0-74 3

Total sugar and preserves . 14-21 1407 15-56 16-52 1509 67

vegetables:Old potatoes

January-Augustnot prepacked 1095 7-71 0-22 — 4-72

New potatoesprepacked .... 2-70 1-65 003 — 1-10

January-Augustnot prepacked 0-33 9-78 9-27 — 4-85 n.a.

Potatoesprepacked .... 0-02 0-80 1-36 — 0-55

September- Decembernot prepacked — — 4-24 1304 4-32prepacked .... — — 0-85 2-74 0-90 ■

Total fresh potatoes .... 13-99 19-93 15-98 15-78 16-42 65 C

Cabbages, fresh .... 294 3-89 2-61 203 2-87 31Brussels sprouts, fresh . 2-50 0-41 0-36 2-63 1-48 16Cauliflowers, fresh 0-44 1-95 2-56 2-36 1-83 16Leafy salads, fresh 1-65 4-53 2-92 1-73 2-71 33

004 0-71 002 019 (o)002 016 1-41 0-27 047

Other fresh green vegetables . 001 0-24 006 002 008

Total fresh green vegetables 7-56 11-22 10-63 907 9-62 65

Carrots, fresh .... 2-64 2-31 1-89 1-98 2-21 37Turnips and swedes, freshOther root vegetables, fresh .

110 0-32 0 34 0-84 065 110-76 0-62 0-64 0-69 0-68 11

Onions, shallots, leeks, fresh .Cucumbers, fresh .... 2-55 2-85 2-78 2-50 2-67 38

0-96 2-56 1-85 1-06 1-61 22Mushrooms, fresh 2-29 2-28 2-07 2-61 2-31 20Tomatoes, fresh .... 4-93 10 80 7-94 4-54 705 51Miscellaneous fresh vegetables 1-23 1-97 213 1-38 1-68 14

Total other fresh vegetables 16-45 23-70 19-63 15-61 18-85 80

Tomatoes, canned or bottled . 1-71 1-44 1-22 1-32 1-42 18Canned peas ....Canned beans .... 2-90 2-77 301 2-68 2-84 32

Canned vegetables, other than pulses,4-20 3-95 4-26 419 415 43

potatoes or tomatoes . 202 200 1-89 1 75 1-92 20Dried pulses, other than air-dried 0-75 0-44 0-54 065 0-60 7Air-dried vegetables 021 0-23 0-25 013 0-21 2Vegetable juices ....Chips, excluding frozen .

0-34 0-31 0-26 0-26 0-29 32-41 3-36 3-73 312 3 16 20

Instant potato .... 0-28 0-35 0-44 0-40 0-37 3Canned potato .... 0-20 017 019 016 018 2Crisps and other potato products,

not frozen .... 3-31 3-97 4-23 4-34 3-96 29Other vegetable products 0-89 1-32 1-22 115 115 11

3-52 3-92 2-89 2-88 3-30 19Frozen beans .... 1-41 1-48 0-99 0-94 1-21 7Frozen chips and other frozen con

venience potato products 0-97 1-17 1-44 1-51 1-27 6All frozen vegetables and frozen

vegetable products, not specified2-55 2-92 203 208 2-40 11

Total processed vegetables . 27-66 29-80 28-59 27-55 28-40 82

Total vegetables .... 65-66 84-65 74-83 6801 73-29 96

Tables 35

TABLE 8—continued




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

FM.TT:

March June Sept Dec average food duringSurvey week

Fresh460 4-63 2-86 2-61 3-68 27

Other citrus fruit 2-97 2-27 111 3-49 2-46 20Apples 7-24 8-54 7-68 7-87 7-83 54Peais 0-99 100 115 1-30 111 10Stone fruit .... 018 0-88 4-45 0-43 1-49 10

0-54 0-59 1-34 1-37 0-96 6Soft fruit, other than grapes . 001 0-74 3-44 008 107 4

313 4-45 4-31 4-39 4-07 34Rhubarb 012 0-35 005 001 013 2Other fresh fruit 010 0-44 1-27 0-77 0-65 4

Told fresh fruit .... 19-86 23-88 27-64 22-33 23-43 74

Canned peaches, pears and pineapples .... 2-30 2-61 2-82 2-86 2-65 21

Othercanned or bottled fruit . 2-83 2-62 2-54 2-82 2-70 20Dried fruit and dried fruit products 1-91 2-76 2-61 4-53 2-95 13Frozen fruit and frozen fruit pro-

0-14 0-36 014 0-34 0-25 1Nutsand nut products . 1-45 1-49 1-28 3-45 1-92 10

2-61 2-86 3 60 3-75 3-21 15

Utal otherfruit and fruit product $ 11-24 12-70 12-98 17-75 13-67 S3

3110 36-58 40-62 40-08 37-10 83

crjtEALS:6-61 5-89 6-56 6-10 6-29 27Whitebread, large loaves, unsliced .

^hite bread, large loaves, sliced 14-43 14-75 16 58 1504 15-20 48Whitebread, small loaves, unsliced 2-75 2-44 2-64 2-89 2-68 19Woitebread, small loaves, sliced 0-67 0-76 0-95 117 0-89 8Brownbread .... 409 4-70 506 5-68 4-88 33Wholewheatand wholemeal bread . 115 1-72 1-58 1-63 1-52 9Otherbread 5-82 6-57 7-51 729 6-80 42

1Aidbread 35-52 36-82 40-87 39-79 38-25 953-72 4-27 3-39 3-34 3-68 24

Bins, scones and teacakes 3-40 310 249 3-20 3 05 25Cakesand pastries 9-37 1104 12-18 12-83 11-36 47Cnspbread ..... 0-72 0-87 0-61 0-49 0-67 83tKuits, other than chocolate

9-64 10-82 11-55 11-81 10-96 64Chocolatebiscuits 6-45 6-22 5-57 6-52 619 33Oatmealand oat products 0-90 0-44 0-50 0-67 0-63 3Breakfastcereals .... 7-67 8-38 7-89 8-81 819 40Cannedmilk puddings . 1-39 1-51 1-33 1-29 1-38 14Otherpuddings .... 0-69 0-38 0-40 115 0-66 4Rj« 112 104 1-88 108 1-28 7Cereal-based invalid foods (includ

ing"slimming" foods) 004 0-20 004 007"iInfantcereal foods 0-68 0-73 0-71 0-89 0-75

Fioren convenience cereal foods 1-43 1-90 212 2-71 204 8Cerealconvenience foods, including

canned,not specified elsewhere 509 5-12 5-91 5-96 5-52 38Othercereal foods 0-89 0-53 0-73 0-76 0-73 6

Txdarnb ..... 88-68 93-21 98-33 101-35 95-39 99

Kvouces:Tea 12-31 12-20 12-93 12-33 12 44 58CoSee,bean and ground 111 107 103 1-26 112 3Coffee,instant .... 1019 1010 1110 11-74 10-78 29Cof«, essences .... 011 015 0-22 016 016 1Cocoaand drinking chocolate 0-89 0-77 0-62 0-93 0-80 4Brandedfood drinks 103 0-79 110 0-66 0-90 4

beverates .... 25-64 25 08 27-01 2707 26-20 70


TABLE 8—continued




Jan/ April/ July/ Oct/ Yearly each type ofMarch June Sept Dec average food during

miscellaneous:

Survey week

Baby foods, canned or bottled 0-83 0-65 088 116 0-88 2Soups, canned .... 4-55 3-26 3-21 4-29 3-83 27Soups, dehydrated and powdered 1-40 0-82 0-85 112 105 9Accelerated freeze-dried foods (ex

Spreads and dressingscluding coffee .... — — — — — —

0-70 1 49 ISO 0 89 1-22 9Pickles and sauces. 3-64 4 15 3-96 4-68 411 27Meat and yeast extracts 1-67 1-48 1-33 1-89 1-59 15Table jelly, squares and crystals 0-59 0-88 0-95 0-64 0-77 12Ice-cream (served as part of a meal),

All frozen convenience foods, notmousse ..... 218 4-20 4-95 404 3-84 16

Saltspecified elsewhere 003 003 003 001 0-03 i

Artificial sweeteners (expenditure060 0-33 0 40 045 0-45

only) .....Miscellaneous (expenditure only)

0152-80

0152-65

011314

0133-69

014307 27

Novel protein foods 0 11 Oil 0-12 004 010 1

Total miscellaneous .... 19-25 20-21 21-72 23 03 21-06 67

Total expenditure .... 15-99 16-32 16-67 £6-71 16-42 100

(a) See Appendix A, Table 7 for further details of the classification of foods.

(b) These foods were not available during certain months; the proportion of households purchasing sue!foods in each quarter is given in Table 10 below.

Tables 37

TABLE 9

Household food prices (a): quarterly and annual national averages,

individual foods (b), 1979

Average prices paid in 1979

Jan/March

April/June

July/Sept

Oct/Dec

AND CRTam:Liquid milk, full priceCondensed milkDried milk, branded .Instant milkYoghurtOther milkCream

13-6413-2815-828-70

39-2428-73

102-87

1407130615-80912

39-154408

107-20

151713-5916-268-77

410031-88

105-81

1516141716-8010-5243-6030-12

114-54

NaturalProcessed .

78-4391-29

80-9395-82

84-86100-35

89-3199-44

MEAT AND MEAT PRODUCTS:Carcase meat

Beef and veal ....Mutton and lamb ....Pork

Other meat and meat productsLiver ......Offals, other than liverBacon and ham, uncookedBacon and ham, cooked, including cannedCooked poultry, not purchased in cansCorned meat.....Other cooked meat, not purchased in cansOther canned meat and canned meat productsBroiler chicken, uncooked, including frozenOther poultry, uncooked, including frozen.Rabbit and other meat .Sausages, uncooked porkSausages, uncooked, beefMeat pies and sausage rolls, ready-to-eat .Frozen convenience meats or frozen convenience

meat products ....Other meat products

102-8282-9882-89

67-3948 0088-45

120-9598-7384-16

109-9550-3653 4050-5864-9553-4R49-6662-95

73-417505

105-8586-3886-31

670855 0688-71

118-25110-2595-22

116 51511856-7251-8760-6355-6350-6364-36

73-8879 03

109-5388-8879-40

68-7349 6991-50

131-8011116104 42121-8653-2357-6754-9766-2956-9352-6166-20

76-4382-26

115-3984-3088-77

72-89600997-77

134-31120-1810909127-8555-4058-1156 016400591255-3966-45

79-4682-58

White, filleted, freshWhite, unfilleted, freshWhite, uncooked, frozenHerrings, filleted, freshHerrings, unnlleted, freshFat. fresh, other than herringsWhite, processedFat. processed, filletedFat. processed, unnlletedShellfish ....Cooked fishCanned salmon .Other canned or bottled fishFish products, not frozen .Frozen convenience fish products

95-9378-8298-99

52-7565-4695-5591 0465-25

182-83107-82146-9681-57

102-7586-44

94- 1764-27

101-44700059-6753-48

109-8299-7865-45

185-7110601151-3487-8993-728311

96-996314

106-56860456-4972-44

103-7794-4068-30

192-41114-56157-7580-25

112-369111

rats:

4-72 4-56 4-52 500 4-69

Butter ........ 66-89 67-93 64-97 65-95 66-4232-57 32-53 33-21 32-78 32-78

Lard and compound cooking fat . 24-13 24-62 25-30 25-89 24-97Vegetable and salad oils ..... 43-40 41-30 41 07 42-54 42- 12All other fats 47-70 52-30 51-51 52-88 5112

SUGAR AND PRESERVES:13-97 14-23 14-85 15-59 14-67

Jams, jellies and fruit curds..... 31-93 3207 33-04 34-70 32-9029-12 28-61 29-88 30-96 29-65

Svrup, treacle ....... 29-31 27-74 28-89 30 66 29-2261-29 45-51 61-81 65-31 58-58

102-4634-47

104-6072-2659-878603

105-7586-2188-71

200-61116-76164-4087 06

1071 193-94


TABLE 9—continued


Jan/ April/ July/ Oct/ Yearly

vegetables:

March June Sept Dec average

Old potatoesJanuary-August

4-65 5-65 7-41 — 5-03

New potatoes603 704 7-62 — 6-38

January-August15-28 12-93 7-45 — 9-47

Potatoes1509 12-34 8-23 — 9-33

September- Decembernot prepacked ...... — — 6-28 5-62 5-78

Fresh— — 6-94 6-79 6-83

14-44 17-47 11-46 10-39 13 461813 24-69 19-43 13-39 160226-49 22-50 16-25 14-57 17-27

Leafy salads ....... 60-45 43-88 28-73 38-62 38-83— 31-14 15-74 15-60 1615

8500 58-79 1713 24-25 1912Other green vegetables ..... 7500 26-99 31-64 26 00 28-48

10-96 1306 11-30 8-25 10-71Turnips and swedes ..... 9-58 11-85 10-43 8-82 9-65Other root vegetables ..... 15-50 18-80 22-47 14-87 17-33Onions, shallots, leeks ..... 12-78 14-38 17-29 12-43 1411

39-52 31-54 25-25 33-81 3046Mushrooms ....... 73-99 69-26 72-96 80-99 74-28

43-82 45-69 25-56 29-99 34-51Miscellaneous ...... 34-27 43-34 24-44 24-99 29-82

ProcessedTomatoes, canned or bottled .... 17-57 1813 18-59 17 80 17-98Canned peas ....... 16-46 16-45 17-49 17-69 1701Canned beans ...... 15-56 15-61 16-62 1717 1622Canned vegetables, other than pulses, potatoes or

or tomatoes ...... 24 00 23-53 25-20 25-63 24-52Dried pulses, other than air-dried 28-98 27-24 37-42 31-34 30-91Air-dried vegetables ..... 190 07 200-98 171-82 188-86 18609Vegetable juices ...... 51-42 48-97 55-97 5119 51-70Chips, excluding frozen ..... 48-95 46-24 51-47 53 08 49-89Instant potato ...... 73-56 61-65 70-14 69-78 68-46Canned potato ...... 20-39 2007 19-91 2312 20-71Crisps and other potato products, not frozen 97-62 94-58 10607 110-49 102-28Other vegetable products .... 52-98 51-48 5404 57-21 53-80

28-77 3100 31-62 29-55 3019Frozen beans ...... 32-70 35-63 36-68 34-76 34-76Frozen chips and other frozen convenience

potato products ...... 24-78 2505 26-87 24-81 25-44All frozen vegetables and frozen vegetable

products, not specified elsewhere . 35-69 36 74 43-41 38-77 3818

fruit:Fresh

17-37 18-25 21-44 20-77 18-92Other citrus fruit ...... 20-41 17-32 23-70 24-62 2117

16-67 18-63 18-75 15-67 17-3921-53 2306 21-75 15-78 19-8356-90 53-84 27-22 27-74 29-7455-45 64 00 36-46 35-31 40-52

Soft fruit, other than grapes .... 26-48 75-29 39-34 66-40 42-9121-51 22-34 23-25 2307 22-6126-21 13-27 1448 1900 15-23

Other fresh fruit ...... 33-47 32-91 24-43 29-84 27-25Canned peaches, pears and pineapples 29-14 2893 28-64 29 00 28-91Other canned or bottled fruit .... 3216 31-44 31-51 33-62 32-17Dried fruit and dried fruit products . 47- 12 59-67 56 00 49-72 52-64Frozen fruit and frozen fruit products 36-35 4803 57-38 68-94 52-23Nuts and nut products ..... 78-84 8003 78-61 8114 8002

27-97 28-40 28-52 31-68 29-20

Tables 39

TABLE 9—continued


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

coins:1706Whitebread, large loaves, unsliced 17-66 18-32 18-61 17-88

Whitebread, large loaves, sliced . 15-52 15-79 16-63 16-91 16-21Whitebread, small loaves, unsliced 22-35 22-84 23-71 24-67 23-38Whitebread, small loaves, sliced . 22-10 22-71 23-69 2408 23-28Bro>*nbread ..... 20-29 20-30 20-99 21-76 20-88» hokwheat and wholemeal bread 20-79 21-22 21-93 22-82 21-73Other bread 30-13 30-83 32-50 33-24 31-74

Flour ...... 10-29 10-12 10-22 10-37 10-24Buns,scones and teacakes . 39-87 4414 44-92 41-54 42-35Cakesand pastries .... 61-45 62-86 63-43 66-65 63-71Crispbread ..... 47-53 50-41 5213 47-30 49-42Biscuits,other than chocolate biscuits . 39-47 40-62 42-63 45-45 4207Chocolate biscuits .... 8029 80 86 90-49 9408 85-96Oatmealand oat products . 21-44 22-97 2400 22-85 22-56Breakfastcereals .... 36-91 38-36 38-15 41-50 38-71Canned milk puddings 17-34 17-97 18-50 19-28 18 22

49-29 55-38 55 46 59-66 55-27Rice 27-46 26-65 28-77 29- 13 28-11Cereal-based invalid foods (including ' slimming"

Infant cereal foods .— 90-97 136 44 64-36 113-32

103-26 114-97 117-24 128-09 115-94Frozen convenience cereal foods . 63-98 78-27 78-10 77-81 7512Cereal convenience foods, including c;inned, not

36-24 38-69 41-17 41-72 39-49

kveijuses:

29-90 28-63 29-97 31-61 30 09

Tea 94- 15 93-97 94-58 94-66 94-34210-42 196-64 211-29 200 05 204-41344-53 341-06 325-69 343-87 338-24

Coffee,essences .... 14816 141-54 143-71 16406 148-34Cocoa and drinking chocolate 95-80 10510 103-55 101-76 10112Branded food drinks .... 71-27 71-67 70-22 71-69 71 08

HOCZLLANEOUS:Babyfoods, canned or bottled 43-50 48 07 47-63 49-67 47-26

19-33 20-44 21-82 2118 20-57Soups,dehydrated and powdered 114-37 114-50 113-65 134-98 118-94Accelerated freeze-dried foods (excluding coffee) n.a. n.a. n.a. n.a. n.a.

59-10 53-37 55 00 63-35 56-3536-20 34-58 36-79 3706 3616

139-97 143-22 148-42 144-95 143-95Table jelly, squares and crystals . 38-64 3907 39-68 40-39 39-45Ice-cream(served as part of a meal), mo ussc . 27-21 26-89 29-88 30-39 28-76All frozen convenience foods, not specified

5307 55-79 82-40 75-20 63-13Salt 7-90 8-73 800 8-72 8-25

53-37 92-87 47- 13 66-67 5914

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

(b) Sec Appendix A, Table 7 for further details of the classification of foods.


TABLE 10

Percentages of all households purchasing seasonal

types offood during Survey week, 1979

Jan/ April/ July/ Oct/

fish:

March June Sept Dec

White, fresh, filleted .... 16 18 16 16White, fresh, unfilleted 3 3 3 3Herrings, fresh, filleted — ••>Herrings, fresh, unfilleted . 1Fat, fresh, other than herrings . "i "i "i 2White, processed .... 3 5 4 5Fat, processed, filleted 2 3 3 3Fat, processed, unfilleted . 1 1 1 1Shell 2 2 2 3

vegetables:

75 76 75 76

Potatoes, raw ..... 58 72 70 61

Cabbages, fresh .... 29 35 31 27Brussels sprouts, fresh 26 4 4 33Cauliflower, fresh .... 3 14 24 23Leafy salads, fresh .... 19 48 39 24Peas, fresh —

"i7 ...

Beans, fresh 11 2Other fresh green vegetables ... 1 1 ...

Carrots, fresh 45 35 31 38Turnips and swedes, fresh . 19 6 6 15

Other root vegetables, fresh 13 10 9 12Onions, shallots, leeks, fresh 39 39 40 36Cucumbers, fresh .... 12 33 28 14Mushrooms, fresh .... 21 21 19 20Tomatoes, fresh ... 36 63 65 39Miscellaneous fresh vegetables . 10 13 17 15

fruit:Oranges, fresh ..... 34 33 21 20Other citrus fruit, fresh 25 20 11 26Apples, fresh ..... 53 55 53 53Pears, fresh 9 8 11 13Stone fruit, fresh .... 1 5 28 4Grapes, fresh 3 3 10 10Soft fruit, fresh, other than grapes 4 12Bananas, fresh .... 29 37 35 35Rhubarb, fresh .... 1 4 1

Other fresh fruit .... 1 2 7 4

Regional and type of area averages of consumption,

expenditure and relative food price levels

Tables 43

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Tables 45

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Tables 49

J—*

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ple

s

.

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fruit

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fresh

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es,

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(fl

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fruit

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s

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0-5

8

13

13

8

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4

1

43

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51

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9

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3

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67

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32

02

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60

36

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73

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47

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s

96

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20

5

0-7

1

2

85

1

29

25

6

36

96

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6

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90

25

4

15

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6

3

24

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50

26

0

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9

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4

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4

015

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nd

54

8

14

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96

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1

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00

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04

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22

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0

39

South

East

(6)/

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Anglia

7

15

10

58

1-5

3

0

38

3-9

2

1

41

29

1

27

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5

58

0-8

52

97

02

2

4-2

80

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93

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6

0

14

11

8

00

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il

0-5

5

23

30

51

Regio

n South

West

62

6

10

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0-3

23

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1

66

3

06

27

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66

8

0

76

3

27

02

1

4

16

1

14

0

46

39

81

10

Oil

04

5

011

04

5

20

50

60

West

Mid

lands

6

50

18

75 I 47

0

38

29

8

08

13

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34

21

60

0

0-6

5

2-

56

0

16

3-

79

0

84

0

39

3-3

7

1

46

0

14

0

87

01

4

03

3

1

99

02

7

East

Mid

-

46

2

14

87

1

69

0-5

24

19 I 30

3

76

30

-94

63

1

0-9

5

2

91

02

4

4

11

10

5

03

1

3

79

11

30

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04

9

00

10

09

03

3

211

02

3

York

shir

eand

Hum

ber-

sid

e

Nort

hW

est

3

08

17

15

3-2

7

1

33

39

7

09

62

80

32

56

42

2

2

32

2-

75

0

23

3-

75

1-2

4

05

5

3

33

1

44

0-2

5

0

39

00

1

0

14

0-4

5

21

80

27

3

59

13

-25

2-5

4

1

06

4-2

7

0-8

1

3

61

29

13

7

96

1-

32

2

82

02

7

44

00

96

04

2

3

21

1

60

02

10

41

0

01

00

5

01

9

2-

35

0

30

Nort

h

4-3

1

19

28

22

5

09

0

4

05

0

55

3

59

34

-93

7

50

1 -76

2

84

0

19

50

51

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03

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-14

1

28

0

19

0

49

00

2

0

10

0

28

22

90

25

All

house

-hold

s

5

65

15

01

1

83

06

1

3

74

11

2

3

43

31

38

5

75

2

86

02

2

4

17

11

5

04

5

3

38

1

21

0

19

07

3

00

1O

il

04

4

2

24

0

39

Buns,

scones

and

tea-

cake

s

Oatm

eal

and

oat

pro

duct

s

Canned

milk

pud

din

gs

Cere

al-

base

din

valid

food

s(i

ncl

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ing

"slim

min

g"

food

s).

Cere

al

convenie

nce

food

s,in

clud

ing

canned

,not

speci

fied

els

ew

here

Whit

eb

read

,la

rge

loaves,

unsl

iced

Whit

eb

read

,la

rge

loaves,

slic

ed

.

Whit

eb

read

,sm

all

loaves,

unsl

iced

Whit

eb

read

,sm

all

loaves,

slic

ed

.B

row

nb

read

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wheat

and

whole

meal

bre

ad

Oth

er

bre

ad

Cake

sand

past

ries

Bis

cuit

s,oth

er

than

choco

late

bis

cuit

sC

hoco

late

bis

cuit

s

Bre

akf

ast

cere

als

Oth

er

pud

din

gs

.

Infa

nt

cere

al

food

sFr

oze

nco

nvenie

nce

cere

al

food

s.

Oth

er

cere

al

food

s

Ctl

tEA

LS:

Tota

lb

read

.

Flour

Cri

spb

read

Ric

e

Tables 51

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and relative food price levels

Tables

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Tables 59

All

house

hold

s

60

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00

3

60

50

1-7

25

-58

31

3

s 18

-77

1

39

20

-16

55

-76

22

-78

19

01

97

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24

78

22

55

61

14

20

60

0

7-3

8

3-3

0

9-6

9

7-3

4

27

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OA

P

70

99

10

08

19

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welfare

and

school

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lliq

uid

milk

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ense

dm

ilkD

ried

and

oth

er

milk

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am

....

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and

veal

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on

and

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lca

rcase

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ham

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ry,

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oke

d.

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er

meat

and

meat

pro

duct

s

Fresh

....

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cess

ed

and

shell

Pre

pare

d,

incl

ud

ing

fish

pro

duct

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oze

n,

incl

ud

ing

fish

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lfish

....

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uid

milk

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llp

rice

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lm

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cream

.

MIL

KA

ND

CX

J3A

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cheese

:N

atu

ral

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cess

ed

Tota

lch

eese

meat:

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lm

eat

fish

:

pro

duct

s


4i 17

-75

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3

2-9

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~. 10

60

45

0

60

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88

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81

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20

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n —

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21

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21

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GA

RA

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ER

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toes

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gre

en

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fresh

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eta

ble

pro

duct

s

Tota

lveg

eta

ble

s

fats

:

VEG

ETA

BLE

S:

fruit

:

Tables 61

488

25

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1-5

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25

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40

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02

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5

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1

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>>

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hold

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=

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EE

| 4-3

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6

17

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1-9

77

01 *ooo o voop«^

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LS

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11

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25

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54

26

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67

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7

30

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31

8,3

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31

5-3

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Food

cod

es

25

5

25

62

63

25

1-2

63

28

12

82

28

5-3

01

25

1-3

01

31

23

13

30

4-3

13

Whit

eb

read

(sta

nd

ard

loaves)

Whole

wheat

and

whole

meal

bre

ad

Flour

....

Cake

s..

..B

iscu

its

Oatm

eal

and

oat

pro

duct

sB

reakf

ast

cere

als

Oth

er

cere

als

.

Tea

....

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ee

....

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aand

dri

nki

ng

choco

late

.

Bra

nd

ed

food

dri

nks

Soup

s,ca

nned

,d

ehyd

rate

dand

pow

dere

d

Oth

er

food

s

.

Tota

lm

isce

llaneous

TO

TA

LEX

PEN

DIT

UR

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wn

bre

ad

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er

bre

ad

.

7"o

ra/b

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lce

reals

BEV

ER

AG

ES

:

7b

ra/

bevera

ges

.

mis

cella

neous:

CER

EA

LS

:

Household composition group averages ofconsumption, expenditure and relative

food price levels

Tables 65

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codes

13

51

38

13

91

43

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8

13

5-1

48

15

01

51

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4

15

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54

15

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61

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71

17

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83

20

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08

18

4-2

02

15

6-2

08

21

0-2

31

23

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48

21

0-2

48

25

52

51

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42

56

26

3

25

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63

26

42

67

27

02

71

-27

72

81

28

22

85

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1

25

1-3

01

30

43

07

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93

12

31

3

30

4-3

13

Marg

ari

ne

....

.

.

Oth

er

fats

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l/a

ll

Pota

toes

....

...

Oth

er

fresh

Oth

er

pro

cess

ed,

incl

ud

ing

veg

eta

ble

pro

duct

s

Tota

lveg

eta

ble

s......

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....

...

Tota

lfr

uit

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wn

bre

ad

......

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er

bre

ad

......

Tota

lb

read

....

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s..

....

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iscu

its

....

...

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eal

and

oat

pro

duct

s....

Bre

akf

ast

cere

als

.....

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er

cere

als

......

Tota

lce

reals

....

...

Tea

Bra

nd

ed

food

dri

nks

.....

Lard

and

com

pound

cooki

ng

fat

Honey,

pre

serv

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syru

pand

treacl

e

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lsu

gar

and

pre

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es

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n,

incl

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ble

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and

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GA

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S

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en

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er,

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nd

ard

loaves)

bevera

ges:

Coco

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ng

choco

late

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Tables 69

210?oo

—ITiW-lOSi

1109 *1"I

23

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96

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0 5-2

71

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7-2

61

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17

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1 1 or

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20

71

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93

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10

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9-9

91

16

0-7

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22

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51

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15

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20

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0 4-6

12

1-5

82

0-8

81

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15

96

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41

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12

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No.

of

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No.

of

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ren

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codes

31

5.

\

32

0-3

39

/

26

42

67

,27

02

71

-27

72

81

28

22

85

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1

25

1-3

01

30

43

07

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93

12

31

3

30

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13

31

8,3

19

31

5-3

39

Cake

s

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and

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pro

duct

s....

Coco

aand

dri

nki

ng

choco

late

Soup

s,ca

nned

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ehyd

rate

dand

pow

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d

BEV

ER

AG

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mis

cella

neous:

Tables 71

—■CO*Q

o1—M

isa

I 5

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Tables 73

3or

more

ad

ult

s,

1

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ren

I 05

0-4

1

1-

23

0-6

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3

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6

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42

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,27

02

71

-27

7

30

43

07

-30

93

12

31

3

31

8,3

19

31

5-3

39

1

23

1-2

63

28

12

82

28

5-3

01

25

1-3

01

Coco

aand

dri

nki

ng

choocl

ate

.....

Bra

nd

ed

food

dri

nks

......

30

4-3

13

Oth

er

food

s........

Tota

lm

isce

llaneous

.......

TO

TA

LEX

PEN

DIT

UR

E.......

Bro

wn

bre

ad

........

Whit

eb

read

(sta

nd

ard

loaves)

.....

Whole

wheat

and

whole

meal

bre

ad

....

Oth

er

bre

ad

........

Cake

sB

iscu

its

........

Oatm

eal

and

oat

pro

duct

s.....

Bre

akf

ast

cere

als

.......

Oth

er

cere

als

........

Tea

Coff

ee

Tota

lb

read

........

Flour

....

.....

Soup

s,ca

nned

,d

ehyd

rate

dand

pow

dere

d

.

cere

als

:

bevera

ges:

mis

cella

neous:

Housing tenure group averages ofconsumption, expenditure and relative

food price levels

Tables 89

oi j=' w* SO

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Tables 91

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Tables 93

house

hold

sA

ll

17

-75

18

-46

7-4

32

-90

2-7

5

10

-60

4-5

0 :>

16

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21

8-8

58

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20

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23

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13

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37

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4-8

82

50

61

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b

"i

fiK

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54

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8-8

51

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20

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71

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24

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15

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40

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62

0-5

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6-4

5 *o

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f EO

wned

outr

ight

X

22

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8-6

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2-

81

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11

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5-7

3 >

11

07

7- 6

11

8-4

68

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17

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19

69

11

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61

22

5-9

81

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6-1

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ng o

p r-N"*<■ *c*©p

i

Type

of

Furn

ished,

rente

d o o-toooo—o\r--**/i —

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11

06 so—O fi

sOf-ioo—<NfN r1

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86

14

60

32

46

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31

7-7

92

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91

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Unfu

rnis

hed

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|Counci

l

16

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17

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7-5

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2-4

5

31

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11

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3-6

7

1

15

46

21

15

91

01

64

46

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23

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89

04 -r

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53

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N 13

51

38

13

91

43

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8

13

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48

15

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51

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15

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54

15

6-1

61

16

2-1

71

17

2-1

83

20

3-2

08

18

4-2

02

15

6-2

08

21

0-2

31

23

3-2

48

21

0-2

48

25

52

51

-25

42

56

26

3

25

1-2

63

Marg

ari

ne

.......

All

oth

er

fats

.......

Tota

lfa

ts

Sug

ar

....

....

Tota

lsu

gar

and

pre

serv

es

.....

Pota

toes

....

....

Fresh

gre

en

....

...

Oth

er

fresh

....

...

Froze

n,

incl

ud

ing

veg

eta

ble

pro

duct

s

.

Oth

er

pro

cess

ed

,in

clud

ing

veg

eta

ble

pro

duct

s

Tota

lveg

eta

ble

s..

.....

Fresh

....

....

Oth

er,

incl

ud

ing

fruit

pro

duct

s....

Tota

lfr

uit

....

....

Bro

wn

bre

ad

....

...

Whit

eb

read

(sta

ndard

loaves)

....

Oth

er

bre

ad

....

...

! fats

: Lard

and

com

pound

cooki

ng

fat

.

SU

GA

RA

ND

PR

ES

ER

VES

:

Honey,

pre

serv

es,

syru

pand

treacl

e

veg

eta

ble

s:

fruit

:

CER

EA

LS:

Whole

wheat

and

whole

meal

bre

ad


AH

house

hold

sO

wned

wit

hm

ort

gag

e

I IP! **

5 8

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s 5

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ii

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Si SPSS IN. n I

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1

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ished,

rente

d

1 Ssis ? ! 1 I

I sip? 1 ! 1 1 1

1

ii

3-2

21

40

51

71

10

-58

71

31

1-5

6

? Hi! 1

Food

codes

5 * a

26

42

67

,27

02

71

-27

7

28

22

85

-30

1

2J1

-30

1

30

43

07

-30

93

12

31

3

30

4-3

13

CER

EA

LS—

conti

nued

28

1

Tea

Coco

aand

dri

nki

ng

choco

late

....

Soup

s,ca

nned

,d

ehyd

rate

dnod

pow

dere

d

TO

TA

LEX

PEN

DIT

UR

E......

bevera

ges:

mis

cella

neous:

Special Analyses

Tables 97

TABLE 27

Household expenditure on seasonal, convenience and other foods according toownership of deep-freezers, together with comparative indices of food prices

and the real value offood purchased, 1979

Householdsowning a

deep-freezer

Householdsnot owning

aAll

householdsdeep-freezer

Ci) Expenditure and value of garden and allotment produce, etc.Expenditure on:

£ £ £

(pei person per w

0-97

sek)

Seasonal food: ..... 0-96 0-97

Convenience foods0-340-26103

0-41017106

0-380- 21

Other convenience foods .

Total convenience foods

1-05

1643-83

1-643-80

1-643-82

Total expenditure 6-43017

6-41009

6-42013Value of garden allotment produce, etc. .

Value of consumption .... 6-60 6-50 6-55

(ii) Comparative indices (a) ofexpenditure, pricesand purchases (all foods) (all! iouseholds=li X))

Expenditure 100-2 99-999-2

101-6

100100

100Value of consumption .... 100- 8

98-5PricesIndex of value of consumption deflated by

index of food prices .... 102-3 97- 7 100100

100

101- 8 98- 297-8"Price of energy" 102- 4

(a) See Glossary.


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Tables

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8 «7-- *0 ©

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M T3

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■s2« 2 5 E £ 5SKOoaOou. O

Tables 101

TABLE 29

Food expenditure in households owning a deep-freezer compared with expenditure

in other households: main food groups and selected food items, annual

averages 1979


Foodcodes

All householdsowning a

deep-freezer

All householdsnot owning adeep-freezer

Allhouseholds

«u AND cream:Liquid milk—full price 4 60.72

00460.26002

60.47003welfare and school 3,6

4-69

60-761-735-833-97

60-28 50-501-725-58313

Condensed milk ....Dried and other milk 11-14

17

1-735-382-40

Total milk and cream .... 4-17 72-29 69 79 70-94

chose:17-291-50

18-771-39

Natural 2223

20-471-27

22,23 21-74 18-79 2016

weat:313641

58-8723-3519 98

53 0522-301816

55-7622-781901

Mutton and lamb ....Pork

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

convenience meat products

31-41 102-2024-1724-91

93-5125-3220-44

97-5524-7822-55

5573,77

46,51 "158-71,78-83 }■

94 J

88 7-59 4-96 619

Other meat and meat products 50-73 38-73 54-95

Total meat 31-94 209-61 202-93 20600

ran:

Fresh100, 105\111-113/114-117118-123110, 127

6-59 807 7-38

Processed and shell ....Prepared, including fish productsFrozen, including fish products

3-68907

2-9510-23679

3-309-697-347-93

100-127 27-29 2802 27-68

129 16-81 18-60 17-75

f »tj:135138139

143, 148

17-807122-552-85

19037-713-222-66

18-467-432-902-75

Margarine .....Lard and compound cooking fat .

135-148 30-32 32-62 31-54

SUGAR AND PRESERVES:ISO

151-1549-26405

11-774-89

10-604-50Honey, preserves, syrup and treacle

Total sue it and preserves 150-154 13-31 16-66 75-09

156-161162-171172-183

14-27917

18-2910011814

16-429-62

Other fresh 19 694091-54

18-853-301-21

Frozen peas 203 2-600 91Frozen beans 204

Frozen chips and other frozen convenience pouto products 205

208

184-202

1-75 0-85 1-27AU frozen vegetables and frozen veget

able products, not specified elsewhere 3-28 1-62

2210

2-40

20-25Other processed, including vegetable

18 11

156-208 71-88 74-53 73-29


TABLE 29—continued


fruit:

Food All householdsowning a

deep-freezer

All householdsnot owning adeep-freezer

AUw

Fresh 210-231 25-740-41

21-42010

23-43Frozen fruit and frozen fruit productsOther, including fruit products, not

241233-240\245-248 /

0 25

1496 1204 13-43

210-248 4112 33-SS 3710

cereals:Brown bread .....White bread (standard loaves)Wholewheat and wholemeal bread

255251-254

256263

4-5022 19

1 616-80

5-2027-57

1-44681

488

11Total bread 251-263 SS10

3-69131517-700-56

41033-67

15-5517-940-697-86107

38-25368

14-4117-820-638192-04

Cakes264

267, 270271-277Biscuits

Oatmeal and oat products . 281Breakfast cereals .... 282 8-55

314Frozen convenience cereal foods 294285-291 \299-301 / 9-68 11-01 10-39

251-301 91-57 98-80 95-39

BEVERAGES.'

■. •. •.304

307-309312313

10-6812930-84

13 9811-30

12-44

Cocoa and drinking chocolate .Branded food drinks .... 0-79 III a

MISCELLANEOUS:Soups, canned, dehydrated and

304-313 25-26 27-05 26-20

318,319 411

1818

555

14-42

488

1620315 "I320-339/

Total miscellaneous .... 315-339 22 29 1996 21-06

TOTAL EXPENDITURE .... £6-43 £6-41 £6-42

Tables 103

TABLE 30

Meals eaten outside the home, 1979

(per person per week)

Meals not from thehousehold supply

Net balance (a)

Mid-daymeals

All mealsout

Persons Visitors

Analysis by region

1-81 3-20 ■88 •04

English regions:North 1-74 2-76 •89 •04

Yorkshire and Humberside 1-69 2-88 •89 ■04

North West 208 3-33 •87 •03

East Midlands .... 1-74 303 •88 •04

West Midlands .... 1-65 2-89 •89 •04

1-61 3 08 •88 •04

South East (6)/East Anglia 1-96 3-65 •86 ■04

1-83 3-24 •88 •04

Wales 1-65 2-80 •89 •04

Analysis by type of area

1-69 308 •88 •04

Greater London .... 2-25 4-22 •84 •04

Metropolitan counties and Clydeside1-91 311 •88 ■04

Non-metropolitan counties:Wards with electorate per acre of—

1-59 2-97 •89 •04

3 but less than 7 1-83 316 •88 •04

0-5 but less than 3 1-80 312 •88 •04

less than 0-5 ... 1-65 2-99 •89 •04

Analysis by income groupAl 2-48 4-89 •82 •05A2 2-39 4-40 •84 •05

B 206 3-51 •87 04C 1-79 313 •88 •04

D 1-66 2-75 ■90 ■04

El 0-85 1-69 •94 •07

E2 1-26 2-45 •91 •05

OAP (households containing one adult) 0-91 211 •91 •05

OAP (households containing one maleand one female) .... 0-27 0-69 •97 •04

OAP ("Other" households) 0-90 1-67 •94 •02

OAP (all) 0-59 1-37 •95 •04

Analysis by household compositionNo. of No. ofadults children

1 0 1-47 3-22 •88 •07

1 1 or more 2-79 4-43 •83 •03

2 0 1-34 2-70 •90 •06

2 1 ... 1-87 3-41 •87 •04

2 2 1-98 3-18 •88 •03

2 3 207 314 •88 •03

2 4 or more 211 3-12 •88 •01

3 0 1-55 315 •89 •04

3 or more 1 or 2 200 3-52 •87 •03

3 or more 3 or more 202 319 •88 •024 or more 0 ... 2-22 4-21 •84 •03


TABLE 30— continued

(per personjper^week)

Meals not from thehousehold supply

Net balance (a)

Mid-daymeals

All mealsout

Persons Visitors

Analysis by age of housewifeUnder 25 years .... 209 3-99 •85 •04

25-34 „ .... 212 3-61 •86 •0335^*4 „ .... 2-20 3-58 •86 •0345-54 „ .... 1-86 3-30 •88 0555-64 „ .... 1-24 2-55 •91 -0665-74 „ .... 0-67 1-57 •94 -0575 and over .... 0-74 1-59 •94 •03

Analysis by housing tenureUnfurnished: Council 1-77 2-98 •89 •04

Other rented 1-62 2-98 •89 -04Furnished, rented .... 2 81 5-97 •77 -05Rent free ..... 1-57 3-38 •88 •07Owned outright .... 1-32 2-56 •90 •05

Owned with mortgage 210 3-65 •86 •04

Analysis by ownership of deep-freezerHouseholds owning a deep-freezer 1-94 3-47 •87 •04

Households not owning a deep-freezer 1-69 2-95 •89 •04

(a) See Glossary.(6) Including Greater London, for which separate results are given in the analysis according

to type of area.

Tables 105

TABLE 31

Average number of mid-day meals per week per child aged 5-14 years, 1979

Meals not from the Meals from thehousehold supply household supply

School Other Packed Othermeals meals out meals

Ul households 2-63 015 0-68 3-54

tnalysis by regionEnglish regions:

North ...... 2-48 015 0-25 4-12Yorkshire and Humberside 2-37 012 0-54 3-97North West 2-93 014 0-55 3-38East Midlands .... 2-62 007 0-60 3-71West Midlands .... 2-74 012 0-77 3-37South West ..... 2-79 008 0-89 3-24South East (a)/East Anglia 2-78 018 0-95 309

En eland . 2-71 014 0-72 3-43Wales 2-49 0-21 0-75 3-55Scotland 1-94 0-27 0-27 4-52

nalysis by type of areaGreater London .... 2-94 0-27 0-77 302Metropolitan counties and Clydeside

conurbation ..... 2-89 013 0-54 3-44Non-metropolitan counties:

Wards with electorate per acre of—7 or more .... 211 014 0-80 3-953 but less than 7 2-57 016 0-58 3-690-5 but less than 3 2-70 012 0-68 3-50less than 0-5 .... 2-81 017 0-79 3-23

Analysis by income groupAl 2-42 01 8 119 3-21A2 2-94 0-29 101 2-76B 2-64 013 0-71 3-52C 2-44 015 0-66 3-75D 2-81 011 0-20 3-88El 3-86 0-29 0-29 2-56E2 2-94 019 0-28 3-59

tnalysis by household compositionNo. of No. ofadults children

1 1 or more 3 03 018 0-60 3192 1 ... 2-44 0-22 0-74 3-602 2 ... 2-66 013 0-74 3-472 3 ... 2-50 015 0-71 3-642 4 or more 2-63 015 0-26 3-96

3 or more 1 or 2 2-64 015 0-90 3-313 or more 3 or more 2-56 018 0-69 3-57

[nalysis by age of housewifeUnder 25 years .... 2-57 006 0-20 4-17

25-34 2-67 013 0-44 3-7635-44 2-55 017 0-90 3-3845-54 2-74 015 103 3 0855-64 „ .... 269 0-33 0-33 3-6565-74 „ .... 3-23 0-23 015 3-3975 and over ....


TABLE 31 —continued

Meals not from the Meals from thehousehold supply household supply

School Other Packed Other

Analysis by housing tenure

meals meals out meals

Unfurnished: Council 2-68 0-17 0-42 3-73Other rented 2-75 017 0-52 3-56

Furnished, rented .... 2-25 0-50 — 4-25Rent free 2-40 019 0-47 3-94

Owned outright .... 2-63 0-20 0-73 3-44Owned with mortgage 2-59 013 0-88 3-40

Analysis by ownership of deep-freezerHouseholds owning a deep-freezer 2-62 017 0-82 3-39Households not owning a deep-freezer 2-64 014 0-52 3-70

(a) Including Greater London, for which separate results are given in the analysis accor

ing to type of area.

Corrigendum

The averages of packed meals from the household supply which were

given in Table 31 of the Report for 1978 were incorrect and should have

been exactly twice the values given. Consequently, the values of other

meals from the household supply should be reduced.

Tables 107

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lish

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Perc

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ey

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% 5

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ture

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Analy

sis

by

house

hold

com

No.

of

No.

of

ad

ult

sch

ildre

n

1

1

or

more

2

4

or

more

3

or

more

1

or

2

3

or

more

3

or

more

Analy

sis

by

ag

eof

house

wife

Analy

sis

by

housi

ng

tenure

Ow

ned

wit

hm

ort

gag

e

Analy

sis

by

ow

ners

hip

of

House

hold

sow

nin

g

a

House

hold

snot

ow

nin

g

1

0

2

0

2

1

2

2

2

3

3

0

4

or

more

0

Und

er

25

years

25

-34

,.3

5-4

4„

45

-54

„5

5-6

4„

65

-74

„7

5and

over

Unfu

rnis

hed

:C

ounci

lO

ther

rente

dFu

rnis

hed

,re

nte

d

.

Ow

ned

outr

ight

deep

-fre

eie

r

deep

-fre

eze

r

.

a

deep

-fre

eze

r

posi

tion

Rent

free

Average nutritional value ofhousehold food

Tables 111

Nutritional value of household food: national averages, 1979■

TABLE 33

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

(0 Consumption per person per dayInergy . . (kcal) 2,230 2,220 2,280 2,280 2,250

(MJ) 9-4 9-3 9-6 9-6 9-5

otalprotein . . .(g) 72-8 72-4 75-0 73-4 73-4nimalprotein . .(g) 46-9 46-6 48-3 47-2 47-2

• (g) 106 104 107 109 106

my acids:

saturated . -(g) 47-8 471 47-6 48-6 47-8monounsaturated . . (g) 39-5 38-7 39-8 40-7 39-7

polyunsaturated . (g) 10-4 10-4 10-7 11-3 10-7jroohvdrate (a) . . (g) 264 265 273 271 268

■on ... (mg) 960 990 960 940 960. (nig) 10-8 10-8 11-4 11-0 110

toanun .... (mg) 1-20 1-21 1-24 1-22 1-22

liboflavin . . . (mg) 1-92 1-89 1-91 1-88 1-90

Scotink acid . . . (mg) 15-6 15-2 16-3 16-3 15 9

flcomuc acid equivalent . (mg) 30-3 29-8 31-4 311 30-6tamin C (mg) 47 52 66 53 54

tamin A:retinol .... (/ig) 990 930 1,010 940 970(S-carotene . . (jig) 2,450 2,190 2,010 2,640 2,320total (retinol equivalent) . (/ig) 1,400 1,300 1,340 1,380 1,350

riianunD(C) . . (fig) 2-57 2-65 2-82 2-82 2-72

(tf) as a percentage of recommended intake (b)intrsy 99 99 100 103 100"totem ..... 128 128 131 132 130

(as a percentage of minimumrequirement) .... 176 176 180 182 178

'alcium ..... 174 179 171 172 174ron 99 100 104 103 102liiamin ..... 129 131 132 134 132

liboflavin .... 138 137 137 139 138

Jicotinic acid equivalent . 192 190 197 202 195

tarnin C 162 178 224 186 188(haminA (retinol equivalent) 199 186 189 201 194

(w7) Percentage of energy derived fromprotein, fat and carbohydrate

ôtein 130 130 131 12-8 13042-6 42-2 42-1 42-8 42-4

•*rbohydrate . . . . 44-3 44-7 44-8 44-4 44-6

(/v) Animal protein as a percentageof total protein

64-4 64, 64-4 64-3 64-4

1 12 Household Food Consumption and Expenditure: 1979

TABLE 33 —continued

Jan/ April/ July/ Oct/ YearMarch June Sept Dec avcra

(v) Consumption of nutrients per 1,000 kcalTotal protein ■ (g) 32-6 32-6 32-9 32-2 32Animal protein . • (g) 21-0 210 21-2 20-7 21Fat . • (g) 47 47 47 48 47Fatty acids :

saturated • (g) 21-4 21-2 20-9 21-3 21-monounsaturated • (g) 17-7 17-4 17-5 17-8 17-polyunsaturated • (g) 4-7 4-7 4-7 4-9 4-

Carbohydrate • (g) 118 119 120 119 119Calcium • (mg) 432 445 421 413 428Iron • (mg) 4-8 4.9 50 4-8 4-Thiamin • (mg) 0-54 0-55 0-54 0-54 0Riboflavin ■ (mg) 0-86 0-85 0-84 0-82 0-Nicotinic acid equivalent ■ (mg) 13-6 13-4 13-8 13-6 13-Vitamin C • (mg) 21 0 23-2 28-8 23-2 24-Vitamin A (retinol

equivalent) • (MS) 625 584 589 604 600Vitamin D (C) . • (Mg) 115 119 1-24 1-24 1

(a) As monosaccharide.

(b) Estimates of percentage adequacy are based on the recommendations ofDepartment of Health and Social Security (1979). In deriving all these percentagesarbitrary deduction of 10 per cent is made from the consumption figures given in Secticof the table to allow for wastage.

(c) Contributions from pharmaceutical sources of this (or any other) vitamin arerecorded by the Survey. Furthermore, most adults need no dietary vitamin D sinceobtain all they need from the action of sunlight on the skin.

Tables

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-78

3-4

57

-2

58

-95

3-9

53

-7

11

81

26

12

21

25

53

-65

6-6

54

-85

5-8

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

(kca

l)

(MJ)

.

(g)

•

(g)

•

(g)

■(g

)

Energ

y

Tota

lp

rote

in

Anim

al

pro

tein

.

Fat

.

Fatt

yaci

ds

:

satu

rate

d

TA

BLE

38

—co

nti

nued

3

or

more

ad

ult

s,

1

or

more

child

ren

32

-73

6-4

36

-5

35

-1 8-7

10

09

-7

9-8

23

02

69

27

0

25

8

91

0

93

08

90

80

0 9-2

10

-41

0-4

10

-5 10

6

1-2

0

11

4

11

1

4

or

more

child

ren

(31

-2)

32

03

50

(27

-8)

(8-2

)9

01

0-6

(83

)

(22

6)

26

22

62

(28

1)

(85

0)

87

07

90

(85

0)

(9-5

)1

0-1

10

-4

(9-5

)

(11

2)

1-1

8

11

7

(1-1

2)

child

ren

37

-73

4-6

33

-5

32

-6

12

-6

9-9

8-7

90

10

-29

-8

9-9

9-5 1-2

2

1-1

2

1-1

2

10

4

2

ad

ult

sand

3(/

)C

onsu

mpti

on

per

pers

on

per

day

—co

nti

nued 2

48

25

12

53

24

9

1,0

60

88

08

50

73

0

House

hold

sw

ith

2

child

ren

35

13

6-6

35

-5

35

0 9-8

10

19

-6

9-6

23

52

41

24

9

25

7

92

0

92

08

80

90

0 9-7

9-8

10

-21

0-3 11

1

1-1

4

11

4

1-1

4

1

child 4

2-9

37

03

8-4

38

-5

11

-69

-71

0-4

10

-1

26

22

42

25

9

27

1

1,0

50

95

09

40

94

0 11

-61

0-4

11

01

0

8

1-3

3

1-1

3

1-1

7

10

9

1

adult

,

1

or

more

child

ren

*

(34

-2)

33

-33

2-5

•

(10

-4)

10

-3

9-6

•

(25

4)

26

02

61 *

(89

0)

94

0

85

0 • (9-6

)1

0-4

9-9

• (09

9)

1-1

4

11

2

Adult

sonly

44

-24

70

45

-84

6-7

11

-21

2-2

1 1-9

12

-6

25

02

78

28

4

31

7

1,0

30

1,0

50

1,0

30

1,0

60 11

-9

12

-61

2-4

12

-6 1-2

5

1-3

4

1-3

1

1-3

4

Inco

me

gro

up

A B C &E2

A B C &E2

A B C &E2

A B C &

E2

A B C &

E2

A B C &E2

■

(g)

D

•

(g)

D

■

(g)

D

■

(mg

)

D

•

(mg

)

D

•

(mg

)

D

Fatt

yaci

ds

—co

nti

nued

monounsa

tura

ted

.

poly

unsa

tura

ted

Carb

ohyd

rate

.

Calc

ium

....

Thia

min

....

to

Inco

me

gro

up

Rib

oflavin

Nic

oti

nic

aci

d

Nic

oti

nic

aci

deq

uiv

ale

nt

Vit

am

in

C

Vit

am

inA

:re

tinol

^-c

aro

tene

(mg

)

(mg

)

(mg

)

(mg

)

(rt>

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

I louM

chold

tiw

llh

t

adult

,

1

or

more

child

ren

3

or

more

ad

ult

s,1

or

more

child

ren

4

or

more

child

ren

child

ren

2

adult

sand

3

child

ren

2

child1

(/)

Consu

mpti

on

per

pers

on

per

day

—co

nti

nued

*

21

1

(1-6

2)

1-8

41

-76

1-8

71

-70

1-8

2

18

11

5-1

15

-7

14

0

33

-7

29

-13

0-2

28

-6

76

54

49

48

91

0

•

(13

-0)

13

-71

3-9

•

(26

-3)

26

-62

6-3

•

(54

)4

64

6 *

(75

0)

53

0

83

0

3,5

10

2,0

20

1,9

80

84

09

80

1,0

60

2,6

40

2,4

20

2,3

40

2,3

20

1-6

6

1-7

6

1-7

1

1-5

8

13

-41

4-7

14

11

3-9

26

-2

28

-62

7-9

27

-4

65

52

44

41

57

07

70

1,0

30

1,0

80

1,7

80

2,2

50

1,9

20

1,7

80

(1-6

3)

1-5

81

-64

(13

6)

(14

-5)

13

-61

4-4

(10

-9)

(26

-8)

26

-22

6-7

(22

-1)

(50

)3

94

1

(34

)

(55

0)

69

0

1,0

60

(57

0)

(1,5

90

)

2,8

20

1,5

30

(1,0

30

)

1-9

3

1-7

3

1

69

1-4

7

15

-51

4-4

14

-71

2-4

29

-42

6-9

27

-62

4-2

66

48

42

37

73

07

10

75

09

90

2,2

90

1,7

50

1,9

00

1,3

10

1-7

8

1-7

71

-78

1-7

1

15

-21

4-5

14

-9

13

-8

28

-4

27

-72

8-3

27

-4

63

48

44

43

72

08

00

86

07

50

2,3

80

2,0

80

1,8

70

2,0

70

TA

BLE

38

—co

nti

nued

3

or

more

ad

ult

s,

1

or

more

child

ren 1-

98

2-

35

2-3

82

-66

86

0

1,1

50

1,3

50

1,3

80

4

or

more

child

ren

(15

3)

2-2

0

2-7

1

(21

7)

(82

0)

1,1

60

1,3

20

(75

0)

child

ren 2-4

82

-58

2-4

5

2-3

2

conti

nued

1,1

20

1,0

10

1,0

70

1,2

10

2

ad

ult

sand

3

House

hold

sw

ith

rson

per

day

—

1,1

20

1,1

50

1,1

70

1,0

90

child

ren 21

92

-39

2-4

5

2-6

0

2

impti

on

per

pe

1,3

60

1,2

40

1,3

70

1,4

50 2

-80

2-6

3

2-

58

3-

38

child1

1

adult

,

1

or

more

child

ren

(0C

onst

• (2-9

7)

21

0

2-5

1

(1,3

40

)8

70

1,1

60 •

Adult

sonly

2-9

5

3

09

2-

97

3-

17

Inco

me

gro

up

1,7

60

1,5

90

1,6

10

1,6

10

D&

E2

D

&

E2

A B C A B C

tota

l(r

eti

nol

eq

uiv

ale

nt)

(jtg

)

Vit

am

in

D

(/ig

)

Vit

am

inA

—co

nti

nued

Energ

y

Pro

tein

(as

a

perc

enta

ge

of

ment)

Calc

ium

min

imum

req

uir

e-

A B C

D&

E2 A B C

D&

E2 A B C

D

&

E2

A H C

10

61

07

10

3

11

4

14

81

47

13

6

14

3

19

7

19

91

85

18

5

21

2

20

5

1%

(//')

As

a

perc

enta

ge

of

reco

mm

ended

inta

ke

(97

)1

00

98

(12

3)

12

71

21

(17

4)

17

9

17

3 •

(16

5)

17

6

10

8

94

97

10

1

14

41

27

12

71

29

19

81

75

18

0

17

8

19

2

17

0

16

6

98

96

93

95

12

81

24

12

11

23

18

01

77

17

41

72

16

6

16

2

15

3

10

0

95

93

88

13

21

18

11

81

05

18

61

70

16

91

48

17

9

15

1

14

5

(91

)9

39

4

(89

)

(12

4)

11

81

13

(10

2)

(17

5)

16

81

64

(14

6)

(14

7)

14

7

13

2

94

91

87

11

61

19

11

21

09

15

81

65

15

7

15

3

17

1

16

8

16

0

Tables 127

3or

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ad

ult

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child

ren r— v> n —. onnonoci 3^2 «non~nop- r- 1- no 3 » 2 2

ON 00 ONfM NO00 00

4

or

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child

ren o -*r «n £■ Tf Tj"—. V~> <N © v>

m m o P—« o f^" Po "1 OO OS— (S

cSI. 1ON,ON CN OO o oo oo m ONNONO<N

«§5nS\33m t—no

0ONO P ONu-l OONOW■o

c

s!eu

a <N— —. —

r. I

i ■oa

mm

ended

inta

l

r cri 5

~T r-NVT* CM— NOON t~r-r-©

r

3

ISu

t-H— —OO00 00t*-

0X

•w

itajje

oj'r

eco

i

ONinrÔN qoqvo 030 — ONONNOI-OOVOVOts — — —

1

adult

,

1

or

more

child

ren

u

«i

T1-(N <N—

Of»> —

■—*

• OOOOOnGov — S'vnoo

• — oo r~

>.c

0

—- cs—

c/>

<

w->so rn c> vooo— <00 rj r- r-- a\ oo — ri oo <sno on vino<noooo Sailf*l f*Nf*SCNCSfM — —

■J ri <N (NLU

I

U

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tu u

0

U BJ

<CQU,»J

Q 0 a Q

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nic

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1

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h

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>

c 55:

ou

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BLE

38

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nti

nued

3

or

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ad

ult

s,

1

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more

child

ren

13

-21

2-7

12

-5

12

-7

41

-94

0-8

40

-7

40

-7

44

-9

46

-54

6-8

46

-6

64

-76

2-1

60

-65

9-2

33

03

1-8

31

-2

31

8

21

-4

19

-8

1

O.O

4

or

more

child

ren

-.arb

ohyd

rate

(13

-8)

12

-71

21

(11

5)

(40

-6)

38

-44

0-4

(34

-8)

(45

-6)

48

-94

7-5

(53

-7)

(61

-9)

57

-

5

58

-

3

(49

-7)

(34

-5)

31

-83

0-3

(28

-8)

(21

-4)

18

-3

1

T.£

tein

child

ren

ote

in,

fat

and

<

13

-21

2-5

12

-81

1-9

43

-34

11

40

04

0-

1

43

-54

6-

4

47

-

3

48

0

ge

of

tota

lp

ro6

51

62

-36

21

58

-2

33

03

1-4

31

-92

9-8

21

-5

19

-5

1n.o

2

ad

ult

sand

3

00

kcal

House

hold

sw

ith

ieri

ved

from

pr

13

-21

30

13

01

2-9

n

as

a

perc

enta

65

-76

4-7

63

-76

0-7

itri

ents

per

1,0

32

-93

2-4

32

-53

2-2

child

ren

42

-

8

43

-

1

41

-44

0-5

44

04

3-9

45

-

6

46

-

6

21

-7

21

0tn

.1

2

age

of

energ

y

t

13

-41

3-4

13

-21

2-8

Anim

al

pro

tei

66

06

5-4

64

-

1

64

-9

isum

pti

on

of

n

33

-53

3-6

32

-9

32

0

child 44

-64

31

42

-

54

1-4

42

04

3-

5

44

-

4

45

-

8

22

-1

21

-91

1.1

1

(hi)

Perc

ent

*

(fv)

(v)

Coi

1

adult

,

1

or

more

child

ren

(12

-8)

12

-8

12

-4

(40

1)

39

-63

8-9

(47

0)

47

-

6

48

-

7

(66

-5)

60

-56

0-2

(32

1)

32

03

10

(21

-3)

1

a.

J

Adult

sonly

• • * * *

14

-1

13

-81

3-3

12

-6

45

-44

4-9

44

-14

2-5

40

-

5

41

-

3

42

-

7

44

-9

69

-56

7-9

65

-1

64

-4

35

13

4-4

33

-23

1-5

24

-4

23

-4

Inco

me

gro

up

D&

E2

D&

E2

D&

E2

D&

E2

D&

E2A B C A B C A B C A B C A B C A B /-■

Fat

Carb

ohyd

rate

Tota

lp

rote

in(g

)

Anim

al

pro

tein

.

(g)

CO

Tables 129

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ult

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more

child

ren

Tf Tf •>»«* 21

-4

20

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19

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17

01

6-8

16

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6-9

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4

or

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child

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(20

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19

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(17

0) S

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Cdm o i*»>nm m o --onNnNNt0

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kcal

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48

46

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44

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and

3

child

ren

21

02

0-2

19

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19

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m-inoiow>ONfnisr-

3

SSM

nutr

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per

1

48

48

46

45

i

child

ren

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— —<sr-j

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of

50

48

47

46

I

22

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1-7

21

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0-5

r*>oo NOmob r^-r~-

1

adult

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1

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— jc

5

(N xt On

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rs no oo rs

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• m c-)1—- — -N —

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rate

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monounsa

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ium

.

Fat

.

TA

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conti

nued

3

or

more

ad

ult

s,

1

or

more

child

ren 4-8

4-8

4-8

51

0-5

50

-55

0-5

3

0-5

3

0-8

7

0

81

0-7

90

-76

13

-61

3-2

12

-9

13

-2

34

24

20

20

45

0

53

0

62

5

66

3

4

or

more

child

ren

(v)

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mpti

on

of

nutr

ients

per

J,00

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nti

nued

(51

)5

05

0

(4-8

)

(0-6

0)

0-5

90

-56

(0-5

7)

(0-8

8)

0-7

9

0-7

9

(0-6

9)

(14

-4)

13

-1

12

-9

(11

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(27

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9

20

(17

)

(44

0)

57

8

63

6

(38

0)

2

ad

ult

sand

3ch

ildre

n 4-8

4-8

4-9

4-9

0-5

70

-55

0-5

50

-53

0-9

1

0-8

50

-84

0-7

6

13

-81

3-3

13

-71

2-4

31

23

21 19

52

44

96

53

06

21

House

hold

sw

ith

2

child

ren 4-9

4-8 50

50

0-5

5

0-5

60

-55

0-5

5

0-8

9

0-8

60

-87

0-8

3

14

1

13

-51

3-8

13

-2

31

23

21

20

55

9

56

0

56

95

27

1

child

4-9 50

50

4-9

0-5

7

0-5

40

-54

0-4

9

0-9

0

0-8

80

-85

0-8

2

14

-41

40

13

-81

2

9

32

26

22

22

57

9

59

7

62

76

49

1

adult

,

1

or

more

child

ren

* (4-7

)5

1

4-9

* (0-4

9)

0-5

60

-56

* (0-8

0)

0-8

60

-84

*(1

30

)1

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99

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All

house

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80 10

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00

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(kca

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(g)

.

(g)

.

(g)

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(mg

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(mg

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)

•

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Tables

— V.

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sCM

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0

42

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-6

64

-4 vpp rN vo o»2fic2*o tsIt

fits-* m— — (N —cn —— ■* VC

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of

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0

47

All

house

hold

s

21

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r f T o vc O oo cMnoo— • —r*"ifN 00 — ob vOQ o 6 -tf NO■*wn(N\T (N — —

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.

.(g

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alc

ium

....

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on

(mg

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min

....

(mg

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....

(mg

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.(m

g)

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5

ror*» «NIS <n«0to ^- <N *#■66 666—6666 666 6

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n in «nin—— —^-if — noo 0090 OO7 o o66 6666 66<r -bo 6 6

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Tables 139

Vit

am

inD 1 4

7

17

7

1.5

80

64

1

17

73

.79

1

_ cS9

M * *= 1 2 gS 5

Si

r-"•

e

| f= § i§ IB |SJ»

>

aci

deq

uiv

ale

nt

Nic

oti

nic

a">

m |0Thia

min

1

-e P

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3 8 ^ r- r- r- \o «en o

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31

■ 1 SS SSSSSSSS $ S 3 |§u

c"S 8

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1

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C

■

O oo wmm^^fnw- <*i m O —i«N O— —■ <S^r >rt M —

Cheese

Fat

fish

,in

clud

ing

canned

or

bott

led

Whit

efish

,in

clud

ing

froze

n(6

)Fr

oze

nco

nvenie

nce

fish

pro

duct

s

Eg

gs

(6)

Butt

er

Sug

ar

....

..

Pota

toes,

old

(6)

.

Pota

toes,

new

(fr)

.

Fresh

gre

en

veg

eta

ble

s,excl

ud

ing

and

beans

(6)

.C

arr

ots

(6)

Pork

Beans,

canned

.

Peas,

froze

n

.

Tom

ato

es,

incl

ud

ing

canned

(6)

Fresh

fruit

,excl

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gci

trus

(*)

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es

....

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ad

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als

.

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dB

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,co

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nned

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ream

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1 10 >

1 §

> If *

u u— V

IV Appendices

APPENDIX A

Structure of the Survey

The National Food Survey is a continuous sampling enquiry into the

omestic food consumption and expenditure of private households in GreatIritain. Each household which participates in the Survey does so voluntarily,nd without payment, for one week only. By regularly changing the households

urveyed, information is obtained continuously throughout the year except

>r a short break at Christmas and during General Election periods. Eachousehold is provided with a specially designed log-book in which the housewife

>rother nominee) records, under supervision by an interviewer, the description,uantity and—for purchases —the cost of food intended for human con-

imption which enters the household during the week it participates in the

urvey. Ice-cream, fish and chips, and other take-away meals are excluded

nless bought to eat as a meal in the home, and certain items which individualrembers of the family often purchase for themselves, such as chocolates, sugar

onfectionery, soft drinks,1 and alcohol are also excluded. Households are also

sked to record particulars of the number and type of meals obtained and

onsumed outside the home by each member of the family, but not of the cost

it composition of such meals ; however, the quantity of school milk obtained

iv children is recorded. Information about characteristics of the householdBd of its members is recorded on a separate questionnaire. The informationibtained from individual households is strictly confidential.

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

tratified random sampling scheme. The sampling frame covers the whole ofjreat Britain. The first stage involves the selection of 46 Parliamentary con-

tituencies; the second, the selection of polling districts or combinations thereofrithin the selected constituencies; and the third or final stage, the selection

if addresses within these polling districts. The re-organisation of Localjovernment areas in 1974 (1975 in Scotland) caused certain of the new regionalwundaries to pass through constituencies, and in the eleven such cases the

art-constituency in each region is combined for sampling purposes with a

xmtiguous constituency within the same region to produce a "combined

»nstituency", the whole of which is then treated as a first-stage sampling unit.

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

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

loording to current standard region, and second, according to electoral

knsity. For this purpose a list of constituencies is prepared for each region,the listing being in descending order of electoral density and showing numbersof electors in each constituency together with cumulative totals. One con

stituency is then selected from each of the 46 strata. The number of constituencies to be selected from each region is calculated on the basis of the

percentage of the total (G.B.) electorate represented by that region. The lists

for

each region are then divided into as many approximately equal-size groups

'Since 1975 particulars have been obtained of soft drinks bought for the household'•Pply, and although details are given in Table 32 of the present Report, such soft drinksin excluded from all other tables and estimates throughout the Report.

toe sample


of electorate as the number of constituencies to be selected, and one c

stituency is selected randomly from each group with probability of selecproportional to the size of the electorate. If a constituency which has b

included in the selected sample in either of the two preceding years is selec

it is discarded and replaced by another selected at random from the sj

stratum.

4 Second stage. The second-stage units are polling districts or, whereelectorate is below 350, combinations of polling districts. To facilitate selecof these secondary units, the polling districts (or combinations of pol

districts) within each of the selected 46 constituencies are listed in descencorder of the electoral density of the wards in which they are situated ; theare then each divided into four groups, each group having an approximaequal size of electorate. Four secondary units at a time are selected from e

constituency, one being selected from each of the four groups with a probabiof selection proportional to the size of the electorate. This process is repeaas necessary, to provide further samples of blocks of four secondary units tc

used later in the year (see paragraph 7 below).

5 Third stage. The design of the sample requires that a uniform ove

sampling fraction should be applied, and as the preceding stages are drawn v

probability proportional to size, this necessitates the selection of a constnumber of addresses at the final stage. To meet this requirement, 20 addre:are drawn from the electoral register of each polling district (or combinatioismall districts) by interval sampling from a random origin. Exceptionally, infirst six months of 1979, however, only 19 addresses were selected from e

second-stage sampling unit so that the saving in fieldwork resources therachieved could be devoted to a small-scale experiment in Survey methodolc

6 A polling district may by chance be selected more than once in the sanfor use during a single calendar year. When this happens, the whole samphaddresses from that polling district is drawn simultaneously and then s

sampled to provide the samples for the separate periods. Of the addresses t

selected for the year, a few cannot be visited, and some are found to be inelig(eg being institutions), but of the total number of households contained inremainder about half complete a satisfactory log-book (response being rat

greater in Scotland and northern England than in Wales and southern Englaand least of all in parts of London).

7 The fieldwork is organised so as to obtain information throughout the yt

For this purpose the year, excluding Christmas, is divided into 17 interveach of 21 days. For each interval, two of the selected polling districts are usone is used in the first part of the interval and another from the same c

stituency for the second part. In the first polling district the interviewers atterto place log-books with the pre-selected households during the three d

Monday to Wednesday. During the following three days the interviewers m;

further calls to check that the records are being properly maintained anddeal with any queries. The completed records are collected by the interviewafter a period of seven days. Fieldwork in the second polling district begins inmiddle of the 21 days, and the interviewers attempt to place log-booksWednesday afternoon and during the three days Thursday to Saturday. Ag£intermediate calls are made and the completed records collected after se>

Appendix A 145

days of recording. This cycle of operations is repeated throughout the yearand in order to facilitate it the 46 constituencies are divided into 2 sets of 23.

These two sets are used alternately, so that in one 21 -day interval, one set of 23

constituencies is used covering 46 polling districts. In the next interval the otherset of 23 constituencies is used covering a further 46 polling districts made upof the second pairs of each of the blocks of four selected as described inparagraph 4 above; and so on for the next 14 intervals throughout the year.

In the 17th and final interval (or, alternatively in some years, the first interval)one set of constituencies is used for the first part of the interval and the otherset for the second part; this procedure ensures that use of both sets of con

stituencies is completely balanced, each set being used for a total of 8£ intervals.

8 The 46 Parliamentary constituencies selected for survey in 1979 are listed

in Table 1 of this Appendix. At the second stage of sampling, 782 pollingdistricts were selected initially, and at the third stage, 15,226 addresses.

Because fieldwork of the Survey is not allowed to be carried on during GeneralElection periods, 874 of the addresses selected to be visited during the periodfrom 16th April to 5th May were deleted from the selected sample, and foroperational reasons it was necessary to delete a further 92 addresses (82 ofthem because of inaccessibility during a period of snow and bad weather earlyin the year). Moreover, when visited, a few of the selected addresses were

found to be those of institutions or other establishments not eligible forinclusion in the Survey, or of unoccupied or demolished premises, while some

other addresses were each found to contain more than one household. Afterallowing for these factors the estimated effective number of households in the

selected sample was 13,700. When visited, it proved impossible within the time

available to contact a number of these households and in some others the

housewife was seen but refused to give any information. Furthermore, there

were a number of housewives who answered a questionnaire1 but declined to

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

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

stage leaving an effective sample of 6,832 households (50 per cent of the

selected sample but 60 per cent of the households contacted).

Details are as follows: —

HouseholdsPer cent

Number of households at the addresses selected

householdsselected

householdscontacted

in the sample ...... 13,700 100Number visited, but no contact made . 2,324 17(Number of households contacted) 11,376 (100)Housewife seen, but refused to give any informa

tion ....... 1,681 12 15Housewife answered a questionnaire but de

clined to keep a week's record . 1,626 12 14Housewife started to keep a record but did not

1,122 8 10Completed records rejected at editing stage 115 1 1Effective sample of responding households 6,832 50 60

To minimise the loss of information during the General Election period,interpolated estimates for those three weeks were incorporated in the data

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


presented in the tables in this Report; these interpolations were made b;

replicating the results obtained during the 10 days which immediately precede*and the 10 days which immediately followed the break, and this notionalbadded a further 445 households to the sample, giving a total of 7,277.

Information provided by households

9 The log-book contains two pages for each day of the Survey week. Oi

one page are entered the description, quantity and cost of each item of focx

bought for the household supply; food obtained from an employer, free o

payment, is recorded when it enters the household, but free food from a gardeior allotment or from a farm or other business owned by a member of thi

household is recorded only at the time it is consumed. To avoid double countinggifts of food received from another household in Great Britain are not recordec

if they have been purchased by the donating household. On each facing pag<

are entered particulars of the persons present at each meal and of the food;

served, so that it is possible over the week to make an approximate checl

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 frequency distribution;

of households classified according to levels of food consumption or nutrition.Averaged over a sufficiently large number of households, the average quantit)

obtained will, however, agree with the average quantity consumed (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 accumu

lation or depletion of larder stocks.1

Main analyses of Survey data

11 The Survey data of food purchases, consumption, expenditure and prices

are tabulated for each of over 150 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 six 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 counties of England together with the

Clydeside conurbation, (iii)-(vi) four groups of areas classified

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 paragraph 23 of the Report.

(iv) By household composition. The classification is as in Tables 16 to 18

and 37 of the Report. A cross-classification of certain household

•See "Food obtained for consumption" in Glossary.

Appendix A 147

composition groups according to income group is shown in Tables 19,

20 and 38. For die 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 ofadults. However, for all other purposes such persons are classified

according to their true age.

(v) By age of housewife. Seven age ranges are used as in Tables 21 to 23

and 39 of the Report.

(vi) By housing tenure. Six categories are used as in Tables 24 to 26 and

40 of the Report.

Details of the composition of these sub-samples, and of the whole sample in 1979

He given in Tables 2 to 5 of this Appendix.

Sizritional analysis of Survey results

12 The energy value and nutrient content of the food1 are evaluated usingables of food composition which are specially compiled for application to the

Survey. These nutrient conversion factors are mainly based on values given inThe Composition of Foods2 but are thoroughly reviewed each year for tworeasons. Firstly, when new methods of processing and handling are knownto have resulted in different nutrient values, or more complete informationtes become available, this is reflected in the representative value used.

Secondly, because the Survey classification of foods is limited to some 150

categories, nutrient analyses for many of them must be weighted accordingto current information on the amounts of the component items obtained — forexample, for the many products classified together as "breakfast cereals".The factors used make allowance for inedible material such as bones in meatand outer leaves or skins of vegetables, and for certain foods such as potatoesand carrots, adjustments are made for seasonal changes in this wastage and/oriie nutrient contents. The factors also make allowance for the expected lossesf thiamin and vitamin C during cooking: average thiamin retention faclors

areapplied to appropriate items within each major food group and the weighted

average loss over the whole diet has been calculated to be about 20 per cent"•tile the losses of vitamin C are set at 75 per cent for green vegetables and9 per cent for other vegetables. No allowahce is

,

however, made for wastage

of

edible food, except when the adequacy of the diet is assessed by comparison*nh recommended intakes (paragraph 14 below). Then the assumption is madeJut in each type of household 10 per cent of all foods, and hence of all nutrientsmflable for consumption, is not eaten but instead lost through wastage orspoilage in the kitchen or on the plate, or is fed to domestic pets3.

'See paragraph 9 of this Appendix and "Food obtained for Consumption" in Glossary.

'A A Paul and DAT Southgate, McCance and Widdowson's The Composition of Foods,edition. Ministry of Agriculture, Fisheries and Food and Medical Research Council,

HMSO. 1978.

(

'Recent enquiries into the amounts of potentially edible food which are thrown away or'si to pets in Great Britain indicate that, on average, such recorded wastage represents'ixwt 6 per cent of households' food supplies (R W Wenlock, D H Buss, B J Derry and E I

Dnon, British Journal of Nutrition 43 53-70, 1980). As this is considered likely to be a

^nimumestimate, the conventional deduction of 10 per cent has been retained in this

"Port to preserve continuity.


13 The energy content of the food is calculated from the protein, fat an<

available carbohydrate (expressed as monosaccharide) contents using th<

conversion factors, 4, 9 and 3-75 kcal per gram respectively. It is expressetboth in kilocalories and megajoules (1,000 kcal=4184 MJ). Nicotinic ackis expressed both as total nicotinic acid (bound and unbound) and as nicotiniiacid equivalents, the latter being the sum of the available nicotinic acid anc

one-sixtieth of the tryptophan content of the protein in the food. Vitamin tactivity is expressed as micrograms of retinol equivalent, ie the sum of tbt

weights of retinol and one-sixth of the /S-carotene. Fatty acids are groupec

according to the number of double bonds present, ie into saturated, mono

unsaturated and polyunsaturated fatty acids. For the diet as a whole, the tota

fatty acids constitute about 95 per cent of the weight of the fat; for individuafoods this proportion varies slightly, being lower for dairy fats with their greatei

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 householdin the Survey:

(a) Per person. This presentation is directly comparable to the per person

presentation in Section II (paragraphs 5 to 20) 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 (paragraph 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 adult households, 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 these

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

subtracting 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 food.*

(c) Per 1,000 kcal. This presentation gives an indication of the nutritional

quality of the food obtained; so also, to some extent, do the tables of the

proportions of energy derived from protein, fat and carbohydrate and of the

proportion of total protein derived from animal sources.

15 The procedure adopted for comparing the nutritional value of the house

hold 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

Table:

'Department of Health and Social Security, Recommended Daily Amounts of Food

Energy and Nutrients for Croups of People in the United Kingdom —Reports on Health and

Social Subjects No 15, HMSO, 1979. These recommendations have been adapted for use

in the National Food Survey; see Table 6 of this Appendix.'See footnote 3 to paragraph 12 above.

Appendix A 149

Per day Per week

Breakfast •03•04

•21

•28Tea

S}« S}«Supper

Total •14 ■98

(say 100)I I

(<j) These weights are interchangeable, whichever meal is the larger; if only one eveningmeal is taken the two weights are combined.

A person eating every meal at home (including packed meals such as sand

wiches 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 madefor 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 of person is

multiplied by the appropriate recommended nutrient intake from Table 6 inthis Appendix, the products are summed over all categories, and then (inpractice) divided by the total number of persons in that household type to givethe 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 corresponding meal eaten

within the household, and it can be said that the nutritional value of foodobtained from consumption at home is being related only to the needs ofhousehold 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 yearsince the variances from which they are derived do not usually change markedlyfrom one year to the next. The following index shows the Annual Reports in

which appeared percentage standard errors approximately applicable to the

averages presented in certain tables of the present Report.

Year of Report, Tables and pages inwhich estimates of percentage standard

errors1 were presentedTable in this Report

Table 7. "All households" averages ofconsumption of individualfoods

1979, Table 8 in Appendix A

Table 8. "All households" averages ofexpenditure on individualfoods


Table 9. "All households" averages ofprices paid for individualfoods


'The standard error of the mean expressed as a percentage of that mean.


Year of Report, Tables and pages inwhich estimates of percentage standard

errors1 were presentedTable in this Report

Table 14. Income group averages ofconsumption, main foodgroups

1974, Table 15 in Appendix A,pp 166-167

Table 15. Income group averages ofexpenditure on main foodgroups


Table 17. Household composition groupaverages of consumption,main food groups


Table 18. Household composition groupaverages of expenditure onmain food groups


Table 22. Age of housewife and "allhouseholds" group averagesof consumption, main foodgroups


Table 23. Age of housewife and "allhouseholds" group averagesof expenditure on main foodgroups

1979, Table 10 in Appendix A,

Table 28. Freezer-owning and otherhouseholds, averages ofconsumption of main foodgroups


Table 29. Freezer-owning and otherhouseholds, expenditure onmain food groups


Table 33. "All households" nutrientaverages 1977, Table 15 in Appendix A, p 151

Table 35. Regions and types of area,nutrient averages 1977, Table 16 in Appendix A, p 152

Table 36. Income groups, nutrientaverages 1977, Table 17 in Appendix A, p 153

Table 37. Household compositiongroups, nutrient averages 1977, Table 18 in Appendix A, p 154

Table 38. Household compositiongroups within income groups,nutrient averages


Table 41. Freezer-owning and otherhouseholds, nutrient averages 1977, Table 20 in Appendix A, p 157

'The standard error of the mean expressed as a percentage of that mean.

Appendix A 151

TABLE 1

Constituencies surveyed in 1979

Region (a) Definition of region (a)Parliamentary constituencies (b)selected in the sample for 1979

North"1' Cleveland, Cumbria, Durham,Northumberland, Tyne and Wear

tNewcastle upon Tyne CentralWhitehavenChester-Ie-Street

Yorkihire and Humberside, North Yorkshire, South tLeeds EastYorkshire, West Yorkshire fRipon

Kingston upon Hull WestHarrogate

North Wot Cheshire, Lancashire,Greater Manchester,Merseyside

BurnleyAccringtonClitheroe; Skipton (part)

tBirkenheadtFarn worth

Heywood and Royton

East Midlands Derbyshire, Leicestershire, CarltonDerby NorthMelton

Lincolnshire, Northamptonshire,Nottinghamshire

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

tBirmingham, Perry BarrfWalsal) SouthSouth Worcestershire

tWoIverhampton South WesttMeriden

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

PooleNorth CornwallBathSalisbury

South East Greater London, tTower Hamlets, Bethnal Green and BowtRedbridge, Wanstead and WoodfordtBarnct, Hendon NorthtHackney South and ShoreditchfWandsworth, PutneytEnfield, Southgate

Bedfordshire, Berkshire,Buckinghamshire, East Sussex,Essex, Hampshire, Hertfordshire,Isle of Wight, Kent, Oxfordshire,Surrey, West Sussex

Thanet EastArundelBrentwood and OngarMid-BedfordshirePortsmouth SouthReigateChelmsfordNewbury

East Anglia Cambridgeshire, Norfolk, Suffolk North West Norfolk

The whole of Wales PontypriddWrexham

The whole of Scotland fEdinburgh CentralBothwellDunfermlineSouth Ayrshire

!o) These are the standard regions as revised with effect from 1st April 1974.

(b) Constituencies marked t are wholly or partly within Greater London, the Metropolitan Counties ortf» Clydeside conurbation.


TABLE 2

Composition of the sample of responding households, 1979

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

GREATER LONDON204 193 241 197 835553 509 646 537 2.245

Persons per household .... 2-71 2-64 2-68 2-73 2-69

METROPOLITAN COUNTIES ANDCLYDESIDE CONURBATION

308 326 382 352 1,368858 951 1,094 957 3,860

Persons per household .... 2-79 2-92 2-86 2-72 2-82

NON-METROPOLITAN COUNTIES:WARDS WITH ELECTORATEPER ACRE OF—7 OR MORE

Households ...... 392 448 427 357 1,624Persons ....... 1,076 1,238 1,204 949 4,467Persons per household .... 2-74 2-76 2-82 2 66 2-75

3 BUT LESS THAN 7Households ...... 325 278 289 353 1.245Persons ....... 975 739 806 1.081 3,601Persons per household .... 300 2-66 2-79 3 06 2-89

0-5 BUT LESS THAN 3Households ...... 380 340 347 315 1,382Persons ....... 1,146 1,008 1,018 908 4.080Persons per household .... 3 02 2-96 293 2-88 2-95

LESS THAN 0 5Households ...... 208 187 246 182 823Persons 594 558 713 558 2,423Persons per household .... 2-86 2-98 2 90 307 2-94

ALL HOUSEHOLDSHouseholds 1,817 1,772 1,932 1,756 7,277Persons ....... 5,202 5,003 5,481 4,990 20,676Persons per household .... 2-86 2-82 2-84 284 2-84

Appendix A 153

TABLE 3

Composition of the sample of responding households: 1979

AverageHouseholds Persons number % of households

owning a:ofpersons

No. V. No. %per

household

deep-freezer

refrigerator

ADhouseholds..... 7,277 100 20,676 100 2-84 4 KM 95(6)

Aviysis by regionsEnglishregions:

North 514 71 1,494 7-2 2-91 31 90Yorkshire and Humberside . 687 9-4 1,868 9-0 2-72 33 90North West .... 901 12-4 2,586 12-5 2-87 30 92East Midlands .... 502 69 1,492 7-2 2.97 43 98West Midland* .... 813 11-2 2,401 11-6 2-95 37 94South West .... 652 90 1,763 8-5 2-70 51 95South East(a) /East Anglia . 2,243 30-8 6,119 29-6 2-73 51 97

England 6,312 86-7 17,723 85-7 2-81 42 95Wales 418 5-7 1,258 6-1 301 35 95

Aaalysiiby type of area

547 7-5 1,695 8-2 3-10 30 96

GreaterLondon .... 835 11-5 2,245 10-9 2-69 46 98Metropolitan counties and

Qydeiide conurbation . . . 1.368 18-8 3,860 18-7 2-82 27 92Non-metropolitan counties:

Wards with electorateper acre of—7 or more .... 1,624 22-3 4,467 21-6 2-75 39 953but less than 7 1,245 171 3,601 17-4 2-89 41 960-5 but less than 3 . 1,382 190 4,080 19-7 2-95 48 95lessthan 0-5 .... 823 11-3 2,423 11-7 2-94 51 95

4Hrj>ruby income group (c)

A2225 31 791 3-8 3-52 79 100438 60 1,492 7-2 3-41 71 100I 2,168 29-8 7,309 35-4 3-37 55 98

D1,992 27-4 6,323 30-6 3-17 40 97

El638 8-8 1,789 8-7 2-80 24 90

E2244 3-4 469 2-3 1-92 48 98

OAP539 7-4 1,021 4-9 1-89 18 90

Analytisby household compositiorKd)No. of No. of

1,033 14-2 1,482 7-2 1-43 11 85

adults children0 1.211 16 6 1,211 5-9 100 10 84

2 01 or more 200 2-7 574 2-8 2-87 21 90

2 12,265 311 4,530 21-9 200 39 97

2 2756 10-4 2,268 110 3 00 49 97

2 31,120 15-4 4,480 21-7 400 58 98

2 4 or more333 4-6 1,665 81 5 00 57 97125 1-7 791 38 6-33 41 95

I or more 1 or 2 '. '.548 7-5 1,644 80 300 47 97

3or more 3 or more456 6-3 2,129 10-3 4-67 52 98

* or more 0102 1-4 714 3-5 700 55 99

balyiU by age of housewifeUnder25 years .... 161 2-2 670 3-2 416 59 97

25-34 „ . . . .517 71 1,384 6-7 2-68 30 94

35-441,629 22-4 5,788 280 3-55 50 97

«-» 1,212 16-7 4,794 23-2 3-96 57 98

JJ-M1,172 16-1 3,638 17-6 310 49 97

65-74 ...... 1,219 16-8 2.600 12-6 213 38 96

'5 andover1,030 14-2 1,784 8-6 1-73 22 91

Aotlytisby housing tenureLofumished: council

498 6-8 688 3-3 1-38 9 82

2,209 30-4 6,496 31-4 2-94 26 9288

Furnished,rented ....other rented 682 9-4 1,588 7-7 2-33 26

J»'f«e90 1-2 159 0-8 1-77 13 84

0-roedoutright .... 96 1-3 261 1-3 2-72 46 98

Ownedwith mortgage1,753 24-1 3,953 191 2-25 40 95

*i*>rts by ownership of

2,447 33-6 8,219 398 3-36 59 99

Owninga deep-freezerNot owning a deep-freezer

2.964 40-7 9,654 46-7 3-26 100 994,313 59-3 11,022 53-3 256 92

to) Including Greater London, for which separate details are shown in the analysis according to the type

<b)Revisedestimates of the ownership of deep-freezers and of refrigerators in the previous year (1978) arefopecuvely37 per cent and 94 per cent (see paragraph 28 of the Report),

(c) For definitions of income groups, see paragraph 23 in the Report.(<0See"Adult" and "Child" in the Glossary.


TABLE 4

Average number of persons per household in the sample of respondinghouseholds: 1979

Adult males aged : I Adult females aged :

18-64years

65 years i 18-39and over | years

) yearsid over

Children aged :

0-4years

5-1 1years

All

Analysis by regionEnglish regions:

NorthYorkshire and HumbcrsideNorth WestEast Midlands .West Midlands .South WestSouth East (a)/East Anglia

EnglandWalesScotland

Analysis by type of areaGreater LondonMetropolitan counties and

Clydeside conurbationNon-Metropolitan counties:

Wards with electorateper acre of—7 or more3 but less than 70-5 but less than 3 .less than 0-5 .

Analysts byAl

income group(b)

A2acDElE2OAP

Analysis by household composition<

No. ofadults

1I222223

3 or more3 or more4 or more

No. ofchildren

01 or more

0I23

4 or more0

1 or 23 or more

0

Analysis by age of housewifeUnder 25 years

25-34 .,35-44 .,45-54 „55-64 „65-74 .,

75 and over .

Analysis by housing tenureUnfurnished: council

other rentedFurnished, rentedRent freeOwned outrightOwned with mortgage

Analysis by ownership ofdeep-freezer

Owning a deep-freezerNot owning a deep-freezer

0 81

0 860730 800 900 860 770 770 800 89087

0-80

0-79

0 790 820 840 82

1131 101111 070 700 170 22002

0 130130640970 990 990991 301 661 592 04

0950 96107I 230 760 15006

0 810620 800 750 541 06

0990 69

0 15

0 100180130 100160 18016015014013

0-14

0-14

0 150130140 19

0 030 030 020070160-570290 47

012

0-32001

0-25005007014

0010010010040 210-560-37

0130-200020130-32003

010018

0-79

0-830-720 810-900-780 730 760 780 830 89

080

0-77

0 760-820-830-78

I 061051010990900-240-40004

0170 870 58101I 01100I 011 02151I 61181

0971001121-200 630 080 06

0-800-620 670-770 531 02

0970 (>7

0 28

0220-350 250 210 270 310-310280 27024

029

0-29

0-290 250 250 30

0050 070060 140-240 810 56090

0-57

045001

0420090 140 17

0010 020030450930-90

0-280-380080260 560 06

0 170 36

0 20

0-250170-230-180 200 200190-200220 24

0-19

0 18

0 210 210-230 18

0 260 300-320 220 160030-09

0-23

0 460-62063063

0 15043

0 590 610 130 02001

0190160 140 230050-33

0 25018

0-33

0-360-320-370 360 360-280-290 320 360 39

0-25

0-34

0-300 380340 36

0 520450480-360 32006021

0 89

0-24090147210

0 351 34

0 120-830-670130020-01

0 380 190020 320-11049

0-41027

(a) Including Greater London, for which separate details are shown in the analysis according to the type ofrea.

(6) For definitions of income groups, see paragraph 23 in the Report,

(c) See "Adult" and "Child" in the Glossary.

Appendix A 155

TABLE 5

Composition of the sample of responding households: analysis by

income group and household composition, 1979

1 adult.

Households with:

2 adults and 3 or more Allhouseholds

Adultsonly

1 or morechildren

adults,1 or morechildren

poiip (a) 1 2 3 4 or morechildrenchild children children

Number of households

AB

252857

1.009813

21942

128

10630427368

17856630863

421589042

12594815

71215222

6632,1681.9921,177

CD4E2

Number of persons

48

AB

5891,8962.2871,412

551

112382

318912819204

7122.2641,232

210790450210

74308306

3751,0881,117

2,2837,3096,3232.810

CD4E2 252 97 253

For definitions of income groups, see paragraph 23 in the Report. Households in income group El andrasonerhouseholds are excluded from this table and from Tables 19. 20 and 38 in the Report.

TA

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Appendix A 157

TABLE 7

Survey classification foods, 1979

SeasonalFood

codeno.in 1979

food (S) orconveniencefood (CC,CF, CO) (a)

MOX AND CREAM:

Description Notes

4 Liquid milk— full price Includes long life

5 Liquid milk— welfare

6 Liquid milk—school

9 Condensed milk Includes evaporated milki

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

12 Instant milk

13 Yoghurt Includes fruit yoghurt and flavoured yoghurts

14 Other milk Skimmed milk (other than instant milk), goatsmilk, sour milk, fresh cream desserts, etc(including dairy desserts containing cream,milk or skimmed milk solids —not frozen)

17 Cream Fresh (or processed or frozen) bottled orcanned, (but excluding "imitation" cream —see code 148)

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

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

MEAT AND MEAT PRODUCTS:

31

36

Beef and veal

Mutton and lambI Any cut; fresh, chilled or frozen (but not

f frozen convenience meats— see code 88)

41 PorkJ

46 Liver Fresh, chilled or frozen

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

» Bacon and bam, uncooked Fresh, chilled or frozen

58 Bacon and ham, cooked, in-eluding canned

CO Not frozen

59 Cooked poultry (not purchased in cans)

CO Includes poultry removed from the canbefore sale by retailer (but not frozen)

•: Corned meat Includes all corned meat, whether purchasedin cans or sliced

* Other cooked meat (notpurchased in cans)

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

Jl Other canned meat andcanned meat products

CC Purchased in a can—eg, poultry, stewedsteak, luncheon meat, minced meat, meatpuddings and pies, pie fillings, meat withvegetables, ready-meals, sausages (Note:corned meats, canned, are coded 62, babyfoods, canned bottled are coded 315)

■<\ Broiler chicken, uncooked,including frozen

Uncooked plucked roasting fowl under 41beach, parts of any uncooked chicken; fresh,chilled or frozen


TABLE 7—continued

Foodcode no.in 1979

Seasonalfood (S) orconveniencefood (CC,CF, CO) (a)

Description Notes

MEAT AND MEAT PRODUCTS:(continued)

77 Other poultry, uncooked,including frozen

Uncooked chicken of 41b or more dreweight or any unplucked chicken or bofowl; any size (or parts) of duck, gcturkey, partridge, pheasant, grouse, pietc ; fresh, chilled or frozen

78 Rabbit and other meat eg, rabbit, hare, horse, goat, venison; fchilled or frozen

79 Sausages, uncooked, pork Includes pork sausage meat; fresh, chillefrozen

80 Sausages, uncooked, beef Includes beef sausage meat and any mixeg, pork/beef sausages; fresh, chilled or fr

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

CO Sausage rolls, "cold" meat pies (eg, porkveal and ham pies etc) complete or in port(but not steak pies—seecode 94, and not fritems—see code 88)

88 Frozen convenience meats orfrozen convenience meat products

CF eg, frozen —braised/roast beef slices, rpork, beefburgers, porkburgers, steakburcheeseburgers, steaklets, ready-meals, saurolls, meat pies, chicken pies, cooked chibreasts/legs, faggots (but not uncooked chsteak, etc)

94 Other meat products

fish:

CO Meat pics (except "cold" ready-to-eat vari—seecode 83) eg, steak pies, pasties, puddpastes, spreads, liver sausage, cooked sausrissoles, haslet, black pudding, faggots, hahog's pudding, polony, scotch eggs, remeals; (not frozen)

100

10S

White, filleted, fresh

White, unfilleted, fresh

S

S

eg, cod, haddock, whiting, plaice, skate,and other flat fish, hake, conger eel. red mired mullet

110 White, uncooked, frozen eg, frozen cod, haddock, hake, plaice, lesole, (includes fillets and steaks and uncocfish coated with breadcrumbs, but notfingers etc—see code 127)

111 Herrings, filleted, fresh S Includes frozen

112 Herrings, unfilleted, fresh S Includes frozen

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

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

115

116

Fat, processed, filleted

Fat, processed, unfilleted

s

s

ie, smoked, dried or salted, eg. kipr.bloaters, soused or pickled herrings, smcmackerel, salmon and anchovies, smoked(includes frozen)

117 Shell s Fresh, prepared or frozen (but not canneibottled— see code 120); weight without si

118 Cooked CO Fried fish, fried roe, fried scampi, cookcijellied eels; (not frozen)

119 Salmon, canned CC

120 Other canned or bottled fish CC eg. sardines, pilchards, mackerel, hernbrisling, shellfish, roe, anchovies

123 Fish products, not frozen CO eg, fish cakes, fish pastes, ready-meals (but"fish and chips" see codes 118 and 197)

127 Frozen convenience fishproducts

CF Frozen fish fingers, fish cakes, fish pie.fries, cod-in-sauce or batter, "fish and chietc

129 EOOS s

Appendix A 159

TABLE 7—continued

Foodcode&o.in 1979

Seasonalfood CS) orconveniencefood (CC.CF, CO) la)

135fats:

Description Notes

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

139 Lard and compound cookingfat

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

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

150SUGAR AND PRESERVES:

Sugar Includes icing sugar (but not instant icing —see code 323)

151 Jams, jellies, fruit curds

is; Marmalade Includes jelly marmalade

153 Syrup, treacle

154

VEGETABLES :

Honey Includes honey spreads

156Old potatoes:

January-August, not prepacked

S I Includes all "old" potatoes purchased in the[period January to August inclusive

157 January-August, prepacked SJ

I5SSew potatoes:

January-August, not prepacked

S [includes all "new" potatoes purchased in the

|period January to August inclusive

159 January-August, prepacked S

160Potatoes:

September-December, notprepacked

S I Includes all potatoes purchased in the period

[September to December inclusive

161 September-December, prepacked

s J

i ■■: Cabbages, fresh s eg, red cabbage, savoy cabbage, springcabbage, spring greens, brussels tops, kale,curly greens, savoy greens

IM Brussels sprouts, fresh s

IM Cauliflower, fresh s Includes heading broccoli

!61 Leafy salads, fresh s eg, lettuce, endive, watercress, mustard andcress, chicory

Peas, fresh s

149 Beans, fresh s eg, runner beans, broad beans, French beans

:-| Other fresh green vegetables s eg, spinach, spinach beet, sprouting broccoli,turnip tops

it: Carrots, fresh s

Turnips and swedes, fresh s

:-4 Other root vegetables, fresh s eg. parsnips, beetroot, kohlrabi, artichokes,horseradish, yams

ITS Onions, shallots, leeks, fresh s

176 Cucumbers, fresh s

77 Mushrooms, fresh s

1-5 Tomatoes, fresh s


TABLE 7—continued

SeasonalFood

code no.in 1979

food (S) orconveniencefood (CC.CF. CO) (a)

vi cm amiis—continued

Description Notes

183 Miscellaneous fresh vegetables S eg, celery, radishes, marrow, courgeuasparagus, celeriac, sea kale, pimentoaubergines, corn-on-the-cob, salsify, pot her!pumpkin

184 Tomatoes, canned or bottled CC

185 Peas, canned CC Garden, processed etc

188 Beans, canned CC Includes baked beans, broad beans, bullbeans etc (but not runner beans or kidnbeans—see code 191)

191 Canned vegetables, other thanpulses, potatoes or tomatoes

CC eg, carrots, beetroot (but not pickled beetro—see code 327), celery, spinach, runner beaukidney beans, mixed vegetables, sweet cormushrooms, asparagus tips; (baby foodcanned or bottled, are coded 315)

192 Dried pulses, other than air-dried

eg, lentils, split peas, mixed barley, peas ailentils

195 Air-dried vegetables CO Air-dried peas, beans, onion flakes, mix*vegetables etc (AFD foods are coded 320)

196 Vegetable juices CC Includes tomato juke and puree

197 Chips, excluding frozen CO Includes chips purchased >ith fish

198 Instant potato CO

199 Canned potato CC

200 Crisps and other potatoproducts, not frozen

CO eg, crisps, chippies, mini-chips, puffs, poi.uscones, pies and cakes, potato salad

202 Other vegetable products CO eg, vegetable salad, sauerkraut, pease meapease pudding, cheese and onion pie, read;meals

203 Frozen peas CF

204 Frozen beans CF All varieties

205 Frozen chips and otherfrozen convenience potatoproducts

CF Includes puffs, fries, fritters, croquettes

208 All frozen vegetables andfrozen vegetable products,not specified elsewhere

CF eg, asparagus, broccoli, carrots, brusselsprouts, cauliflower, mixed vegetablespinach, com-on-the-cob, sweet corn

fruit:210 Oranges, fresh S

214 Other citrus fruit, fresh S eg, lemons, grapefruit, mandarins, tangerine!Clementines, satsumas, limes, ortaniques et

217 Apples, fresh S

218 Pears, fresh S

221 Stone fruit, fresh S eg, plums, greengages, damsons, cherriespeaches, apricots, nectarines

222 Drapes, fresh S

227 Soft fruit, fresh, other thangrapes

S eg, gooseberries, raspberries, strawberriesblackberries, loganberries, mulberries, bilberries, cranberries, blackcurrants, redcurrants

228 Bananas, fresh S

229 Rhubarb, fresh S

231 Other fresh fruit S eg, melons, pineapples, fresh figs, pomegranates

233 Canned peaches, pears andpineapples

CC

Appendix A 161

TABLE 7—continued

SeasonalFood

codeno.in 1979

food CS>orconveniencefood (CC.CF. CO) (a)

raurr—continuedOther canned or bottled fruit

Description Notes

236 CC eg, fruit salad, fruit cocktail, grapefruit,mandarin oranges, apples, prunes, gooseberries, rhubarb, strawberries, plums,cherries, apricots, blackcurrants, raspberries,blackberries, loganberries, fruit desserts;includes pie fillings and mixes

2*0 Dried fruit and dried fruitproducts

eg, currants, sultanas, raisins, packeted mixedfruit, prunes, apricots, dates, peaches, figs,apples, bananas, pineapple rings, mincemeat,glac6 cherries, crystallised fruit, dried fruitjuice concentrate

241 Frozen fruit and frozen fruitproducts

CF Includes frozen fruit juices (frozen fruit piesare coded 294)

245 Nuts and nut products Nuts shelled or unshelled (weight withoutshells), shredded or desiccated coconut,ground almonds, peanut butter, vegetariannut products

:« Fruit juices CC eg, grapefruit, orange, pineapple, lemon, lime,blackcurrant, rose-hip syrup etc ; (baby foods,canned or bottled, are coded 315 and driedfruit juice concentrate is coded 240)

251

252

CEREALS:White bread, large loaves,unsliced

Standard loaves of 800 gWhite bread, large loaves,sliced

253

254

White bread, small loaves,unsliced

•Standard loaves of 400 gWhite bread, small loaves,sliced

255 Brown bread Excludes wholewheat and wholemeal bread

256 Wholewheat and wholemealbread

26) Other bread eg, malt bread, fruit bread, French bread,Vienna bread, milk bread, starch-reducedbread, white or brown rolls

:m Flour

267 Buns, scones and teacakes Includes crumpets, muffins, tea-bread

270 Cakes and pastries CO eg, fruit cakes, fancy cakes, eclairs, creamcakes, iced cakes, chocolate cakes, Swiss rolls,sponge cakes, tarts, flans, shortbread, doughnuts, fruit pies

271 Crispbread CO

274 Biscuits, other than chocolate biscuits

CO Includes cream-crackers, rusks, shortcake

:•? Chocolate biscuits CO Includes marshmallows and wafers

2SI Oatmeal and oat products Porridge oats (but not instant porridge —seecode 282), oatcakes, oatmeal, oat flakes

:<2 Breakfast cereals CO eg, cornflakes, "instant" porridge oats

2i! Canned milk puddings CC eg, creamed rice, sago, macaroni, tapioca,semolina, custard (made-up)

:<« Other puddings CO eg, Christmas pudding, fruit puddings, spongepuddings, syrup puddings

2'7 Rice Includes ground rice, flaked rice

:<> Cereal-based invalid foods(including "slimming" foods)

CO


TABLE 7—continued

Foodcode no.in 1979

Seasonalfood (S) orconveniencefood (CC,CF, CO) (o)

■cereals—continuedInfant cereal foods

Description Notes

291 CO Includes infant rusk and cereal preparatioiand dried instant baby foods (baby foodcanned or bottled, are coded 315)

294 Frozen convenience cerealfoods

CF eg, frozen sponges (including those with iccream), fruit pies, eclairs, pastry, pizza

299 Cereal convenience foods(including canned) not specified elsewhere

CO eg, cake and pudding mixes, comnoucustard powder, instant puddings, canntpasta, pastry, sauce mixes, macaroni chec

301 Other cereal foods eg, pearl barley, semolina, macaroni, sp.ghetti, sago, tapioca

beverages:Tea304 Includes tea bags (but not instant lea—v

code 336)

307 CofTee, bean and ground Includes coffee bags and sachets

308 Coffee, instant CO Includes accelerated freeze-dried instaicoffee

309 Coffee, essence CO

312 Cocoa and drinking choc-olate

313 Branded food drinks eg, malted milk

miscellaneous:Baby foods, canned orbottled

315 CC Strained foods and junior meals in glass jat

or cans (other infant foods are coded 291dried milk is coded 11)

318 Canned soups CC Includes broths and canned condensed sou[(Note: baby food soups are coded 315)

319 Soups, dehydrated andpowdered

CO

320 Accelerated freeze-driedfoods (excluding coffee)

Includes AFD peas etc (but excludes AFIinstant coffee—sec code 308, and any item <

which only part is AFD)

323 Spreads and dressings eg, salad cream, mayonnaise, cooking cho<olate, sandwich spread, chocolate sprea*instant icing

327 Pickles and sauces Includes chutneys and continental sauces (binot sauce mixes—see code 299)

328 Meat and yeast extracts eg, beef stock cubes, chicken stock cubes

329 Table jelly, squares andCrystals

332 Ice-cream (served as part of

a meal), mousseCO

333 All frozen conveniencefoods, not specified elsewhere

CF Includes frozen dairy desserts

334 Salt

335 Artificial sweeteners (expenditure only)

eg, saccharine

336 Miscellaneous (expenditureonly)

eg, bones, gravy salts, gravy mixes, vinefaiforcemeat, mustard, pepper, made-up jelfieflavourings and colourings, gelatine, yeasiherbs, curry powders, spices, instant tea

339 Novel protein foods eg, textured vegetable protein

(a) CC—Canned convenience foods.CF— Frozen convenience foods.

CO— Other convenience foods.

Appendix A 163

TABLE 8

Estimates of the standard errors of the annual national

averages of expenditure, purchases and prices, 1979

St indard errc>rs Percent age standa rd errors

Expendi Pur Prices Expendi Pur Prices

MILK AM) CREAM I

ture chases ture chases

Liquid milk0-33 002 0 1 0 5 0-5 0 1

n.a. n.a. n.a. n.a. n.a.

0 33 002 0 5 OS

007 001 0 12 42 4 6 09Dried milk, branded .... 0 10 001 0-23 9 7 9-5 1-4

006 001 0 15 64 64 16009 027 3 1 3 1 0-7006 208 7-7 9 8 6-3

Cream . ..... 0 10 115 3 1 31 11

Total milk and cream .... 0-39 003 0-6 OS

025 005 0-27 1-3 1-3 0 3005 001 100 3 7 3-9 10

MEAT AKD MEAT PRODUCTS I

0-26 005 1-3 1-3

Carcase meat168 0-28 094 30 3-3 09

Mutton and lamb .... 066 0 15 0-98 2-9 3-4 11063 0 17 1-52 3 3 46 1-8

Total carcase meat .... 219 0-41 2-2 26

Other meat and meat products010 002 0 80 31 3 2 12

Offals, other than liver 007 002 213 6-7 7-5 41Bacon and ham. uncooked 0-39 007 052 16 16 06Bacon and ham, cooked, including

018 003 1 04 21 2 3 08Cooked poultry, not purchased in cans 0 12 002 2-56 6 5 7-4 2-3

Other cooked meat, not purchased011 002 088 2-7 29 09

Other canned meat and canned0 11 001 1 64 31 2-9 14

meat products .... 0 14 004 048 28 30 09Broiler chicken, uncooked,

including frozen .... 0-35 Oil 042 2 3 2-5 0-7Other poultry, uncooked, including

0 38 012 0-79 5-2 5-2 ISRabbit and other meat 004 0 01 1-72 13 1 13 3 2-7Sausages, uncooked, porkSausages, uncooked, beef .

0 15 005 031 2-4 2-4 0 6

Meat pies and sausage rolls,0 13 0 04 0-41 2-5 2-7 08

ready-to-eat .... 009 002 062 30 3 1 0-9Frozen convenience meats or frozen

convenience meat products . 0-22 0 05 093 3 6 3 9 1-2Other meat products 0 30 005 099 2-4 20 1-2

Total other meat and meal products . 098 0-24 0 9 10

Total meat and meat products . 2-56 0-51 12 13

"^virtue, filleted, fresh .... 0-21 004 0 70 3 8 3-8 07White, unfjllctcd, fresh 0 09 003 411 9-3 116 5-7White, uncooked, frozen 0 15 002 I -SO 51 5 5 1-5Herrings, filleted, fresh 001 7-66 33-4 315 100Herrings, unfillctcd, fresh 002 001 3-47 21 6 22-6 6 0Fat. fresh, other than herrings Oil 002 7-47 15 I 15-3 102White, processed .... 009 001 1 38 6-5 6-6 1-3Fat, processed, filleted.... 006 001 2-67 8-4 8-5 2-9Fat. processed, unfilleted 003 001 3-49 12-7 12 6 4 8

009 001 7-33 9 5 9-5 3 80 17 002 0 89 3-2 3-2 0-8008 001 1-91 5-4 5-5 1-2

Other canned or bottled fish 008 002 1-40 3-9 39 1-7Fish products, not frozen 005 001 3-79 5 8 60 3-6Frozen convenience fish products . 016 003 0-96 3-6 3 7 11

Total fish 0-45 008 16 1-8

0 18 004 001 10 10 0-3

164 Household Food Consumption and Expenditure : 1979

TABLE 8—continued

Standard errors Percentage standard errors

Expenditure

Purchases

Prices Expenditure

Purchases

Prices

fats:ButterMargarine .....Lard and compound cooking fat .Vegetable and salad oilsAM other fats ....

Total fats

0-2K0 140060 090 06

0 070 070 040 040 02

0 160 170 1.10 671 29

0 34 012

1518205 845

11

151 8196 04 9

11

SUGAR AND PRESERVES:SugarJams, jellies and fruit curdsMarmaladeSyrup, treacleHoney

0 140060050030 05

Total sugar and preserves 0-19

0 150 030030 020 02

0-17

0040-230 23065308

13303 67-47-3

1-2

1-33 03-77 48 9

1-2

vegetables:Old potatoes

January-Augustnot prepackedprepacked ....

New potatoesJanuary-August

not prepackedprepacked ....

PotatoesSeptember- December

not prepackedprepacked ....

Total fresh potatoes

Cabbages, fresh ....Brussels sprouts, freshCauliflowers, freshLeafy salads, freshPeas, fresh ....Beans, fresh ....Other fresh green vegetables

Total fresh green vegetables

Carrots, fresh ....Turnips and swedes, fresh .Other root vegetables, freshOnions, shallots, leeks, freshCucumbers, freshMushrooms, freshTomatoes, fresh ....Miscellaneous fresh vegetables

Total other fresh vegetables

Tomatoes, canned or bottledCanned peas ....Canned beans ....Canned vegetables, other than pulses,

potatoes, or tomatoesDried pulses, other than air-driedAir-dned vegetablesVegetable juices ....Chips, excluding frozenInstant potato ....Canned potato ....Crisps and other potato products,

not frozen ....Other vegetable productsFrozen peas ....Frozen beans ....Frozen chips and other frozen

convenience potato productsAll frozen vegetables and frozen

vegetable products, not specifiedelsewhere ....

Total processed vegetables

Total vegetables ....fruit:

FreshOranges .....Other citrus fruitApples .....

0 140 06

0 130 05

0 14006

0-540 16

0250 08

0-470 14

0070 09

0 140 29

0080-10

305-7

2-79 4

3-36-3

0 23 0-74 1-4

0-070050 060 060 020 040 02

0 080050 060030 020-050 0!

0 130 270 300 490-491-412-36

2 33 2312-2

1179-1

20-9

0 14 0-14 1-S

0050 030 040-060 040 060 110 OS

0-08C 04003OKI0-020 010050-04

0-150- IS0-49C-270 290 740-270 80

204 15 42 32-52-71-54 5

0-23 0-19 1-2

0050 06007

0-060030 020-020090-03002

0100 050 100-06

007

o I I

0-040 060 07

0-040-02

0 010 030 010-02

0-020 01006003

0-03

0 05

012Oil0 08

0-311058-422 610 432-72048

1-340 910-290 63

0 30

0 66

3 2211-7

3-05-S

10 28 13 08 0

11-2

2J4-23 051

5-5

4-7

0 33 019 1-2

0 36 O-.St, OS

3 65-8

3 19 1

406 4

IS

2 23 63 42-2

12-413 722 I

1-7

2 4404-43-42-62-8154 0

14

3-32 117

.106 7

11-49-S3 19-6

111

2-74 23-45-9

6-3

5 2

1-2

11

0 090 080 13

0080 060 14

o i ;0-290 15

2-53-11-6

2-63-419

Appendix A 165

TABLE 8—continued

St andard errors Percentage standard errors

Expendi Pur Prices Expendi Pur Prices

niTT: (cont'd)

ture chases ture chases

006 006 0-53 50 6-3 2-7007 004 0-94 4-5 5-3 3-2005 002 0 85 5 5 5-2 2-1

Soft fruit, other than grapes 009 004 140 8-7 10-2 3-3008 006 012 20 20 0-5

Rhubarb 0 01 002 0-97 10-8 11-8 6-3Other fresh fruit .... 005 003 0-75 70 7-3 2 8

Tetd frtsh fruit ..... 0 33 0-26 1 14 1-4

Canned peaches, pears and pineapples . 007 004 017 2 8 2-9 0-6Other canned or bottled fruit 008 004 0 29 2 9 30 0-9Dried fruit and dried fruit productsFrozen fruit and frozen fruit products .

015 004 108 5 1 4-5 21004 001 3-97 14 4 16 0 7-6

Nuts and not products 009 002 1-29 4-6 4-7 1-6Oil 008 0-38 3-5 3-8 1-3

Totaletherfruit and fruit products . 0-27 012 20 19

Taalfruil ...... 0 47 0-31 13 hi

cntuu:White bread, large loaves, unsliced 016 014 006 2-5 2-5 0-4White bread, large loaves, sliced 0-24 0-23 004 1-5 1-5 0-2White bread, small loaves, unsliced 009 006 008 3-2 3 2 0-3White bread, small loaves, sliced . 005 003 014 5-3 5-2 0-6Brown bread ..... Oil 009 009 2-3 2-4 04Wholewheat and wholemeal bread 007 005 017 4-6 4-8- 08

013 008 0-26 20 2-2 0-8

Totalbread 0-27 0-23 07 0-7

Flour 014 0-20 0 11 3-7 3 6 10B-ms.scones and teacakes . 008 003 0-35 2-7 2-7 0-8Cakesand pastries .... 0-22 005 0-42 1-9 1-8 0-7Crispbread. ..... 004 001 1-39 5-4 4-9 2-8Biscuits,other than chocolate biscuits 015 006 0-22 1-4 1-3 0-5Chocolate biscuits .... 014 003 0 56 2-2 2-2 07Oatmealand oat products 004 003 0-39 60 6-4 1-7Breakfastcereals .... 0 15 0 06 019 18 1-8 0-5Canned milk puddings 005 005 0 12 3-9 40 0-6Other puddings ..... 004 001 1-27 6-5 6-4 2-3Rice 0 16 008 0-54 12-5 115 19Cereal-based invalid foods

(including "slimming" foods) 003o-6'i

25-98 395 32-5 22-9Infant cereal foods .... 0 07 4-46 9-3 8-7 3-8Frozen convenience cereal foods . 013 003 2-20 6-3 61 2-9Cerealconvenience foods, including

canned, not specified elsewhere . 012 005 0-54 2 1 2-3 1-4Othercereal foods .... 004 002 0-54 5-2 51 1-8

Totalcrrcals 0-61 0-36 O-Oo 0-7

stveiages:Tea 018 003 0-36 14 1-4 0-4Coffee,bean and ground 009 001 3-64 7-9 8-2 1-8Coffee,instant ..... 0-24 001 2-32 2-3 2-2 0-7Coffee,essences..... 003

o-oi4-65 16-6 17-7 31

Cocoa and drinking chocolate 005 2-20 6-7 7-9 2-2Brandedfood drinks .... 007 002 103 7-3 70 1-4

Totalbeverages ..... 0-34 004 7J 1-3

WSCTU.AKTOUS:Babyfoods, canned or bottled 009 003 0-87 10-7 10-8 1-8Soups,canned ..... 010 0 08 012 2-5 2-6 0-6Soups,dehydrated and powdered . 005 001 3-51 5 0 5-7 30Acceleratedfreeze-dried foods

(deluding coffee) .... n.a. n.a. n.a. n.a. n.a. n.a.Spreadsand dressings .... 005 002 0-69 4-3 4-4 1-2Picklesand sauces .... 010 005 0-27 2-4 2-5 0-7Meal and yeast extracts 006 0 01 204 3-5 3-9 1-4Tablejelly, squares and crystals 003 0 01 0-28 3-7 3-8 0-7Ice-cream(served as part of a meal),

mousse...... 014 009 0-56 3-6 4-2 19All frozen convenience foods, not

specifiedelsewhere .... 001 8 96 31-2 360 14-2Salt 002 004 0-20 4-8 4-8 2-4Artificial sweeteners (expenditure only) . n.a. n.a. n.a. n.a. n.a. n.a.Miscellaneous (expenditure only) . n.a. n.a. n.a. n.a. n.a. n.a.Novelprotein foods .... 002 0 01 5-97 17-8 18 7 10 1

Totalmiscellaneous .... 0-29 015 14 17

T«M.venditor. 3-89 n.a. OS n.a.


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APPENDIX B

Demand analyses and estimates of demand parameters

1 The tables in this Appendix present the results of various demand analyseswhich have been made from the National Food Survey data for 1979 and some

earlier years, and these up-date corresponding estimates given in the Reportfor 19781. 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-price elasticityof 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 amount demandedwill 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 1979. For this purpose,the analysis was confined to a sub-sample of 4,485 households which fell intoone or other of the twelve categories listed in Table 1 and which also gaveparticulars of their total family income. The elasticity coefficients were calculated

with respect to total declared family income net of income tax and nationalinsurance contributions. The income elasticities of total household foodexpenditure relate to food purchased for consumption in the home. Clearly,other things remaining equal, household expenditure on such food will be

greater the more the household depends on meals in the home and does notobtain meals out. In Table 1, the overall elasticities have therefore been resolvedinto two additive components. The first of these components relates 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 food expenditure per meal

provided from the household food supply, is almost invariably positive in sign,

implying that it increases as income increases. The income elasticities ofexpenditure on individual foods and of quantities purchased (Table 2) are notshown resolved into two components in this way since such subdivision wouldbe unrealistic because all meals do not have an identical food composition.For most of the foods for which the income elasticities are positive in sign,the income elasticity of expenditure is greater than the income elasticity ofquantity, because as income rises not only is more of such foods bought,but there is a tendency to buy varieties of better quality or, at least, higher price.

Similarly, for certain items for which the elasticity of quantity is negative, the

expenditure elasticity may be closer to zero or even positive in sign. There area few exceptions to these generalisations, however, particularly in respect ofsome processed foods for which the average size of purchase is greater in higherthan in lower income households, and where the larger size of purchase enables

the buyer to purchase at a lower cost per unit of quantity. These exceptions

may also arise in respect of some non-processed foods for which the com

position may vary; for example, purchase of a whole side of pork (by a high-

lHousehold Food Consumption and Expenditure: 1978, Appendix B, HMSO, 1980.


income household) will usually be at a lower price per unit quantity than tha

of a smaller purchase confined to the more desirable cuts of pork. The estimatof the income elasticity of total household food expenditure given in Table .

is to be preferred to that given in Table 1 for reasons given in paragraph 1

below.

4 The estimates of price-elasticity of demand in Table 3 have been deriveifrom time-series analysis of the monthly Survey averages of purchases and ret

(deflated) prices over the period from 1974 to 1979. The technique which is use

to estimate the price elasticity of demand also enables any significant seasona

or annual shifts in the location of the price/quantity demand curve (includinshifts due to changes in income) to be detected (as distinct from movement

from one price to another along a fixed demand curve). Indeed, the effects c

such shifts are removed from the original data prior to the estimation of th

selected price elasticity coefficient. At a further stage in the analysis, the pricelasticity, and the mean income elasticity derived from successive annual cross

section analyses over the whole period, are used to make estimates of the level

of purchases which might have been expected each year, other things bein

equal, given the changes in average price and in income which in fact occurrec

The differences between these estimates of expected purchases and the levels c

purchases actually recorded provide a measure of the shifts in deman

(together with any residual error) which took place. These shifts in deman

from year to year are given in the form of indices in Table 4 together wit

corresponding annual series for prices and purchases.

5 The type of analysis used to determine the own-price elasticities presentein Table 3 has been extended to produce sets of simultaneously-determineown-price and cross-price elasticities for a number of commodities. In generathe own-price elasticity estimates produced in this way will differ in magnitudfrom those given in Table 3, and are to be preferred because some of th

variation in purchases of each commodity is now related to variation in th

prices of a number of commodities instead of as much of it as possible bein

related simply to changes in its own price. Some results obtained from analyst

of the monthly Survey data over the eight-year period from 1972 to 1979 ai

given in Table 5.

6 In a manner analogous to that described in paragraph 3, the sets c

elasticity coefficients in Table 5 and the appropriate income elasticity cc

efficients have been used to make estimates of the levels of purchases of th

several commodities which might have been expected each year, other thinjbeing equal, given the changes in their prices and in income which in fa<

occurred. The differences between these estimates of expected purchases an

those actually recorded provide a measure of the shifts in demand (togetht

with any residual error) which took place. These estimates of shifts from yes

to year are given in the form of indices in Table 6 together with correspondsannual series for prices and purchases. In general, they are, in the instance

presented, to be preferred to the estimates obtained by taking into account onl

one commodity at a time as presented in Table 4.

7 A further extension of the type of analysis described in paragraph 4 t

cover 16 main food groups has been attempted for the period 1972-197!

In order to extend the analysis in this way it is necessary to use income as a

Appendix B 173

uplanatory variable at an earlier stage in the analysis, since average expendituren some of the 16 groups is sufficiently large for a price increase to be

quivalent in effect to a decrease in income such that cannot be ignored. Forach group, the average cross-sectional income elasticity over the period 1972

a 1979 was specified in the demand equation in preference to a time-series

stimate which has often proved unreliable.

I Estimates of the own-price and cross-price elasticities are given in Table 7

ogether with the standard errors of the former, and the proportion of variationa monthly average purchases that can be explained by the fitted elasticities

nd shifts in demand. The elasticity estimates which are statistically significantit indicated by an asterisk. Those individual cross-elasticities which did notttain statistical significance are unreliable (even to the point of carrying the

iTong sign in some cases), but it is expected that their use collectively in makinglemand projections will give better results than if they are ignored. The impliedinnual shifts in demand are given in index form in Table 8 together with»rresponding indices of average purchases and deflated prices.

Method of calculating the estimates of income elasticity of demand

) 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 dE

I' dYwhere E= expenditure (or, in the case of elasticities of quantity, the amountpurchased) and Y=net family income. Although elasticity of demand may notbe the same at all income levels and may decline as income increases, in practiceit has been found preferable to demonstrate this by obtaining 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 with occupational and

other non-income effects are greater. Moreover, it has been found in practice

that the fitting of demand functions which allow the elasticity to vary withincome is rarely justified owing to the variability of the data. For these reasons

a constant elasticity function has been used in deriving the elasticity co

efficients given in this Appendix; this function is of the form

E=kY1? .... (1)

»here E and Y are as defined above, k is a constant and j? is the elasticity.If the 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^logY ... (2)

and the elasticity is seen to be the linear regression coefficient when logexpenditure (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 ar

do change their ideas of relative values from one point in time to anothe

Even in a comparatively short period they are subjected to changing pressunfrom the advertising industry, from manufacturers and agencies who provicnew products and services, and from a host of environmental changes, includirchanges in the value of money. The condition about "other things being equa

is rarely realised in practice, and for this reason it is an over-simplification i

attempt to estimate the demand function by fitting a regression to a set

observations of income and expenditure taken at different points in time (timseries analysis), even when deflated, since the locus of such points may trace 01

shifts in the demand curve rather than the demand curve itself. Indeed, a demarrelationship estimated in this way would not satisfy the condition that demarmay change even though there may be no change in incomes. Moreover,would imply that any response to a change in income would be instantaneoiwhen in practice there is likely to be a lag. Cross-sectional methods of analys

have therefore been used, and so that the relationship between income an

expenditure can be ascertained without being affected by differences in fami

composition, separate estimates of the income elasticity of total household foe

expenditure have been obtained for each of the twelve types of household show

in Table 1. The estimates for each of these twelve types were obtained by fittir

double logarithmic linear regressions of the form in equation (2) to tl

individual observations of declared net family income and of food expenditufrom each household within each type. An overall estimate was then obtaine

by forming a weighted average of these twelve estimates, using as a weight i

each case the sum of squared deviations of income from the group's mea:

A weighted average of this type gives an estimate of the overall income elasticii

identical with the estimate which would be obtained by fitting a demarfunction that assumes a constant income elasticity over all types of househol

but allows the demand curves for the different groups to have different locationNearly two-fifths of the households in the sample either did not fall into one <

the twelve categories or did not disclose their income, and were excluded fro;

the calculations. Although the twelve selected types of household therefo;

are not fully representative of the whole sample, there is evidence from earlii

studies that the inclusion of the more complex household types would n<

materially have affected the results.

11 A different procedure was followed in order to obtain the estimates show

in Table 2 of the income elasticity of expenditure and of quantity purchase

for each food in the Survey classification. For this purpose, the samples i

households from each quarter of the year were each subdivided into the san

twelve groups as described in Table 1 . Within each of these groups, householi

were ranked in order of declared net family income and the octiles of income the

determined ; 8 octile groups were thus formed each quarter within each of the 1

household groups. Each of the resulting 96 groups for the first quarter were the

merged with their corresponding octile/household groups for the remaining thn

quarters of the year, and annual per caput averages of income, expenditure ar

quantity purchased were then calculated for each of the 96 merged groups. Tl

averages for each of these variables were then arranged into tables of 12 rov

(one row for each household type) and eight columns (one column for eac

octile group). Weighted averages were then formed of the entries in eac

column, the weights being the total number of persons in each of the tweh

household types included in the analysis. The resulting weighted averagi

Appendix B 175

wre then arranged into sets of eight pairs of income/expenditure co-ordinatesind eight pairs of income/quantity co-ordinates. Double logarithmic linear

■egressions were then fitted to each of these two sets to provide estimates of,

cspectively, the income elasticity of expenditure and the income elasticity ofhe quantity purchased. This procedure of fitting regressions to the logarithms)f averages for groups of households avoids the difficulties inherent in fittinglogarithmic regressions to individual household observations, some of whichmay be zero simply because the household participates in the Survey only forone week and happens not to buy the food during that week. The averages ofapenditure and quantity for the 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 ofincome. To exclude the households which did not record a purchase (whetherthis is due to the household never buying the food or buying it only in

frequently) 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 all households in the octile group; it would therefore not produce

income elasticities of average quantity purchased but of average size ofpurchase, 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 consumptionover 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 of income elasticity that might otherwise result from income and

price inflation during the year; it may also, in some instances, reduce biases

in the estimates which might result from seasonality in supplies. Moreover,the grouping together of all first octile groups into a single first octile group,and similarly for each of the remaining seven octile groups, ensures that the

resulting groups all have virtually identical household type distributions.

These advantages seem great enough to make the estimate of the income

elasticity of total household food expenditure of 0-24 shown in Table 2

preferable to that of 0-17 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 foods

is 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 what

may be called the quality elasticity, in so far as quality is measured by price.

The difference between the elasticities of expenditure and quantity shown in

Table 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 the

where Y is family income

whenceY . dE Y . dQ Y . dP

(3)E dY Q dY P dY

'


food itself and the services associated with its sale, including the saving of t

housewive's time which results from shopping at the most convenient shi

instead of at that charging the lowest price.

Method of calculating the estimates of price elasticity of demand

13 The estimates of price elasticity of demand given in Table 3 were i

calculated by analysis of the time-series of monthly Survey data of avera

quantities purchased and average prices paid by housewives from 1974 to 191

For this purpose, the monthly series of average prices (in money terms) we

converted to real terms by deflating by the General Index of Retail PriaAs in the case of the estimates of income elasticity, a constant elasticity for

of the demand function was used throughout. The real price was treated as ti

independent variable (p), and the quantity purchased (q) as the dependevariate. In order to determine the relationship between price and quantity aftthe effects of any seasonal or annual shifts in the price/quantity demand curwere eliminated from the data, a mathematical model was used which expresstakes into account such shifts. This model is

ql] = a1+ft + 8pij + elj ... (4)

where qij and pij are respectively average quantities purchased and averai

(deflated) prices paid in the ith month of the jth year, and are expressed i

logarithms as deviations from their average values during the whole peric

considered. The ai are monthly constants which measure (in logarithms) tf

regular seasonal shifts in the demand curve in each of the months i, and are als

expressed in deviation form so that 27ai=0. Similarly, the ft are annu;

constants which measure the shifts in the demand curve from one year t

another and are also expressed as logarithmic deviations so that -£ft=(8 is the price elasticity of demand and the tij are random disturbances, assume

to be independent of ai, ft and pij, and to be normally distributed about zer<

14 The method used to estimate 8 and to test for the existence of season;

or annual shifts in the demand curve is an application of co-variance analysi

developed by Professor J A C Brown.1 If the analysis is carried out over

period of n years and there are m monthly pairs of averages of purchases an

prices in each year, the following regressions are calculated :

Degrees of freedonBetween 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-1) (n-1)Total regression .......... mn — 1

Within months m(n — 1)Within years n(m-l)

15 If there have been no seasonal or annual shifts in the price/quantit;

demand curve over the period covered by the analysis, each of the regression

calculated as in paragraph 14 will provide an unbiased estimate of the prio

elasticity of demand, and these estimates will differ from each other only b;

amounts which could have occurred by chance alone. In this case, the tota

iOn the use of co-variance techniques in demand analysis : FAO/ECE Study Group on th<

Demand for Agricultural Products (1958).

Appendix B 177

regression based on the maximum number (mn— 1) of degrees of freedom maybe the logical choice. If, however, the estimate derived from the "betweenmonths" component is significantly different from that obtained from theresidual component, then this difference may have arisen because the m pairs9f averages of quantity and price (each pair being the average over correspondingmonths in n years) do not trace out seasonal movements along a fixed demandcurve, but instead trace out seasonal shifts in the location of the whole demandcurve; in this case, one or more of the ai will differ significantly from zero,

and the logical choice may be the "within months" estimate which excludesthe seasonal component of variation and co-variation and is based on m (n— 1)

degrees of freedom. Similarly, if the "between years" regression is significantlydifferent from that obtained from the residual component this may be becauseone or more of the f}

} differ significantly from zero and the location of the

demand curve has shifted from one year to another; in this case, the logicalchoice of estimate may be that derived from the "within years" componentbased 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 demandcurve, then the choice of estimate will be that derived from the residual

component of variation and co-variation which is free from the effects of bothkinds of shift and is based on (m— 1

) (n— 1) degrees of freedom.

16 Once the elasticity of demand has been determined, the constants ai and j3

in equation (4) which measure the seasonal and annual shifts in demand can be

estimated. The causes of seasonal shifts in demand for a commodity are in the

main self-evident, but include seasonal changes in its quality and in the supplyand quality of other commodities which are alternative or complementary to it.

Annual shifts in the price/quantity demand curve may arise 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 caused

by developments in food technology and by advertising pressures and other

environmental changes.

17 In the extension of the above form of analysis to the multivariate case,

so as 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 imposedso that each pair of cross-elasticities would comply with the theoretical

relationship which should exist between them (eg the elasticity for beef withrespect to the price of pork should be in the same ratio to the coefficient forpork with respect to beef as expenditure on pork is to expenditure on beef).

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 seasonal and

annual shifts in demand. However, because average expenditure on at least

some of the sixteen food groups was sufficiently large for a price increase to be

equivalent in effect to a decrease in income, it was necessary to use incomeas an explanatory variable at an earlier stage of the analysis. Also, in imposingconstraints analogous to those mentioned in paragraph 17, further accountwas 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 thi

case is as follows: —

log qijk=Mk+aik+ftk+ £ Skm log pijm+ i?k log yij + eijkm-l

where

qijk = quantity purchased of commodity k per head per week in month i c

yearj.ftk =a constant for commodity k.

aik =a measure of the seasonal shift in demand for commodity k in month/Sjk =a measure of the annual shift in demand for commodity k in yearj.Pijm =the deflated price of commodity m in month i of yearj.8km =the elasticity of demand for commodity k with respect to the price c

commodity m.

yij =real personal disposable income per head per week in month i of year,ijk =the income elasticity of quantity for commodity k.

eijk =an error term.

'The rigorous form of Slutsky constraint is :

where Em and Ek are the proportions of income devoted to commodities m and k respectivelyand vkm, iik, etc are as defined at the end of paragraph 18 above. If commodities m and k artsuch that only a small fraction of consumers' incomes is devoted to each of them, or if thedifference between their income elasticities of quantity is relatively small, then this constraintapproaches the simplified form (referred to in paragraph 17 above):

See also J R Hicks, Value and Capital, p 307 et seq, Oxford University Press, 1961.

mk "f-

ijm

"mk Ek

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TABLE 2

Estimates of income elasticities of demand for individual foods, 1979 (a)

Income elasticities Income elasticities c

MILK AND CREAM :

of expenditure quantity purchased

Liquid milk, full price 0 04 (0 03) 0 03 (0-03)Condensed milk -0-06 (0-24) -0 09 (0 23)Dried milk, branded .... —215 (0-35) -2 09 (0-34)Instant milk ..... 01 9 (0-34) 01 6 (0-35)

0-91 (01 2) 0-94 (0-13)Other milk 0-45 (0-23) 0-68 (0-51)Cream ...... 0-73 (0 08) 0-74 (0-08)

Total milk and cream (b) 004 (0-06) 0 02 (O-06)

cheese :0-42 (0 06) 0-40 (0-06)

Processed 0-09 (015) 001 (0-16)

Total cheese ...... 0-40 (0-05) 0 38 (0-05)

MEAT AND MEAT PRODUCTS:Carcase meat

Beef and veal .... 0-34 (0-20) 0-35 (0-23)Mutton and Iamb .... 0-33 (01 5) 0-30(0-21)Pork 0-44 (0 09) 0-45 (0-15)

Total carcase meat .... 0-36 (0-14) 0-36 (0-76)

Other meat and meat productsLiver ...... -0-29 (0 08) -0-39 (0 09)Offals, other than liver 0-40 (0-27) 0-39 (0-37)Bacon and ham, uncooked 0-25 (0 03) 0-20 (0 03)Bacon and ham, cooked, including

canned ..... 0-20 (0-06) 01 3 (0 07)Cooked poultry, not purchased in cans 0-71 (0-26) 0-72 (0-35)Corned meat -0 09 (0 07) -0-21 (0-07)Other cooked meat, not purchased in

-016 (014) -0-29 (0-13)Other canned meat and canned meat

products -0-17 (0 09) -0-26 (0 08)Broiler chicken, uncooked, including

frozen 014 (011) 0 09 (013)Other poultry, uncooked, including

frozen ..... 1-32 (0-23) 119 (0-23)Rabbit and other meat 0-23 (0-49) 01 2 (0-52)Sausages, uncooked, pork 0-27 (0 09) 0-26 (0-09)Sausages, uncooked, beef -0-38 (0 07) -0-40 (0 09)Meat pies and sausage rolls, ready-to-

eat 0-33 (010) 0-30(0-12)Frozen convenience meats or frozen

convenience meat products . 0 43 (0 10) 0-47 (013)Other meat products 017 (010) -0 07 (0 07)

Total other meat and meat products . 0-21 (0-05) 015 (0 05)

fish:White, filleted, fresh .... 015 (016) 008(016)White, unfilleted, fresh 0 06 (0-22) -01 9 (0-26)White, uncooked, frozen 0-24 (01 5) 0-28 (01 7)Herrings, filleted, fresh 0-67 (0-82) 0-75 (0-75)Herrings, unfilleted, fresh . -0-43 (0-46) -0-37 (0-50)Fat, fresh, other than herrings 1-39 (0-52) 0-56 (0-34)White, processed .... 0-45 (0-26) 0-44 (0-25)Fat, processed, filleted 0-52 (0-36) 0-64 (0-27)Fat, processed, unfilleted 0-48 (0-42) 0-33 (0-32)Shellfish 114 (0-55) 1 06 (0-68)Cooked fish -0-09 (011) -0-21 (0-09)Canned salmon 0-46 (016) 0-51 (0-19)

Appendix B 181

TABLE 2—continued

Income elasticitiesof expenditure

Income elasticities ofquantity purchased

tsh—continuedOther canned or bottled fishFish products, not frozen .Frozen convenience fish products

0-34 (0-13)0 06 (0-25)017(011)

0-23 (0-12)-0-25 (0-22)

015 (0-15)

Total fish 0-25 (0-05) 0-15 (0-06)

fats:ButterMargarine

0 09 (0 05) 0 02 (0 05)

Lard and compound cooking fat .Vegetable and salad oilsAH other fats

0-22 (0 06)-0-25 (0 09)-0-39 (010)

0-22 (0 05)-0-27 (010)-0-45 (010)

0-57 (011)-015 (0-24)

0-52 (013)-0-30 (0-22)

Total fats .... 006 (0 04) -0-04 (0 05)

SUGAR AND PRESERVES:Sugar -0-23 (0 04)

-0-42 (011)0-20 (017)013 (0-28)0-44 (0-25)

-0-25 (0 03)-0-43 (012)

0-13 (017)01 7 (0-26)0-36 (0-26)

Jams, jellies and fruit curds.Marmalade

Total sugar and preserves,

-018 (0 02) -0-23 (0 03)

VEGETABLES :Old potatoes

January-Augustnot prepacked ....prepacked .....

New potatoesJanuary-August

-0-27 (011)0-09 (0-31)

-0-34 (014)011 (0-34)

not prepacked .... -001 (004)0-19 (0-64)

-0-09 (0 06)0 03 (0-65)prepacked

PotatoesSeptember-December

not prepacked ....prepacked

-0 08 (011)0-26 (0-41)

-0-08 (010)0-23 (0-39)

Total fresh potatoes .... -0 09 (0 03) -01 5 (0 06)

Brussels sprouts, freshCauliflowers, freshLeafy salads, freshPeas, fresh

0 04 (0 08)0-24(014)0-38 (0 08)0-57 (0 07)

-0 07 (0 06)0-23 (01 2)0-27(0-13)0-52 (0 09)

0 09 (0-25) -0-34 (0-39)Beans, fresh 1-00 (0-32)

102 (0-61)

0- 56 (0-25)Other fresh green vegetables 1-45 (1-16)

Total fresh green vegetables 0-35 (0-04) 0-20 (0-06)

Carrots, fresh 0-21 (0 06)-0-26 (0-21)

0-52 (0-21)0-21 (006)0-66 (011)0-91 (009)0-38 (0 04)117 (011)

010 (0 06)-0-53 (014)

0-23 (01 6)01 6 (0 08)0-65 (011)0-86 (0 09)0-29 (0 05)0-73 (010)

Turnips and swedes, fresh .Other root vegetables, freshOnions, shallots, leeks, freshCucumbers, fresh ....Mushrooms, freshTomatoes, fresh.....Miscellaneous fresh vegetables

Total other fresh vegetables 0-48 (0 04) 0-22 (0 03)

Tomatoes, canned or bottled 0-24 (01 6)-0-66 (011)

0-24 (016)-0-67(0-11)Canned peas


TABLE 2—continued

Income elasticitiesof expenditure

Income elasticitiesquantity purchaset

vegetables —continued-017 (010) -018 (0-09)

Canned vegetables, other than pulses,potatoes or tomatoes

Dried pulses, other than air-driedAir-dried vegetables ....Vegetable juices ....Chips, excluding frozenInstant potato .....Canned potato .....Crisps and other potato products, not

-0 08 (012)-0-13 (018)

-0-23 (0-07)-0-23 (0-28)

0- 58 (0-25) 0- 25 (0-36)1-30 (0-23)

-0-35 (011)-0-65 (0-43)-0-00 (0-52)

1-09 (0-38)-0-40(0-11)-0-51 (0-40)-0 03 (0-47)

Other vegetable products0-30 (010)0-46 (0-23)0-72 (0 08)

0-24(0- 14)0-42 (0-23)0-86 (01 3)

Frozen chips and other frozen convenience potato products

0- 82 (0-20) 0- 95 (018)

All frozen vegetable and frozen vege

table products, not specified elsewhere

110 (017) 1 41 (0-20)

1-26(0-11) 1-23 (016)

Total processed vegetables 0-23 (0-06) 012 (0 06)

fruit:Fresh

0-40 (0 07)0-96 (010)0-50 (0 05)0-57 (0-22)0-85 (010)

0-48 (0 09)109 (0-11)0-44 (0 07)0-56 (0-28)0-82(0-18)0-46(0-19)0-71 (0-34)0-35 (0 05)0-50 (018)0-74 (0-43)

Other citrus fruit ....0- 52 (0-21)

Soft fruit, other than grapes 1-03 (0-37)0-39 (0 05)0-11 (0-38)0-85 (0-36)Other fresh fruit ....0-57 (0-04) 0-53 (0 05)

Canned peaches, pears and pineapples 0-26(0- 11)0-35 (0 08)

0-30(0-11)0-26 (0 07)Other canned or bottled fruit

Dried fruit and dried fruit products 0- 57 (0 05)2-27 (0-98)110 (018)

0- 40 (0-07)2-38 (0-93)107 (01 9)

Frozen fruit and frozen fruit products .

Nuts and nut productsFruit juices ..... 1-26(0-16) 1-50 (0-24)

Total other fruit and fruit products . 0-72 (0 06) 0-77 (0 08)

cereals:White bread, large loaves, unslicedWhite bread, large loaves, sliced .

White bread, small loaves, unslicedWhite bread, small loaves, sliced .

Brown bread .....Wholewheat and wholemeal breadOther bread .....

-0-11 (007)-0-43 (0 08)-0-20 (010)-0-09 (0-23)

0-34 (0 05)0-74 (018)0-23 (0 07)

-013 (0 07)-0-42 (0 07)-0 21 (010)-0 06 (0-23)

0-35 (0 06)0-75 (0-17)01 3 (0 09)

-0-08 (0 04) -015 (0-04)

Buns, scones and teacakes .

Cakes and pastries ....Crispbread .....Biscuits, other than chocolate biscuits .

Chocolate biscuits ....-019 (014)

013 (010)0-25 (0-09)0-49 (01 7)0 07 (0 05)0-38 (0 07)

-01 8 (01 3)0 08 (0 10)0-21 (009)0-42 (01 5)0 03 (0 05)0-38 (0 08)

Total cakes and biscuits .... 0-21 (004) 014 (0 04)

Appendix B 183

TABLE 2—continued

Income elasticities Income elasticities of

cereals— continued

of expenditure quantity purchased

Oatmeal and oat products . -0-55 (0-33) -0-51 (0-33)Breakfast cereals .... 0 09 (0 06) 0-05 (0 06)Canned milk puddings -0-47 (0-20) -0-48 (0-22)

0-24 (0-27) 015 (0-28)Rice -0 06 (0-48) -0 04 (0-47)Cereal-based invalid foods (including

"slimming" foods) .... 0-42 (1-38) 1-56(1-14)Infant cereal foods .... -1-14(0-30) -1-43 (0-30)Frozen convenience cereal foods . 1-46(0-35) 1-40 (0-39)Cereal convenience foods, including

canned, not specified elsewhere 0 03 (012) -017 (014)Other cereal foods .... 0-59 (0-20) 0-58 (0-23)

beverages:

OOP (O OP) -0 05 (011)

Tea -0 16 (0 04) -0 19 (0 06)Coffee, bean and ground 1-28 (0-32) 115 (0-30)Coffee, instant 0-43 (0 07) 0-39 (0 07)Coffee essences ..... -1-14(0-89) -1-34 (0-93)Cocoa and drinking chocolate 0-26 (0-33) 0-26 (0-34)Branded food drinks .... -018 (0-31) -011 (0-33)

miscellaneous:

016 (0 03) -0 03 (0-04)

Baby foods, canned or bottled -1-22(0-45) -1-29 (0-47)Soups, canned -0 19 (0 09) -0-29 (0 09)Soups, dehydrated and powdered 0-48 (0-20) 0-45 (0-20)Spreads and dressings 0-68 (019) 0-64 (0-21)Pickles and sauces .... 0-33 (0 07) 0-26 (010)Meat and yeast extracts -0-11 (01 3) -013 (013)Table jellies, squares and crystals. 0-00 (013) 001 (013)Ice-cream (served as part of a meal),

0-86(0-11) 0-95 (014)All frozen convenience foods, not

specified elsewhere .... 0-47 (1-25) 0-43 (1-35)Salt 0 08 (0-20) 0 04 (0 19)Novel protein foods .... 0-32 (0-77) 0-65 (114)

0-24 (0 04) n.a.

fa)

Figures in brackets are the standard errors of the elasticity coefficients.

(A)

Excluding welfare milk and school milk.


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SU

GA

RA

ND

PR

ES

ER

VES

:

pro

duct

s.

Cab

bag

es,

fresh

Caulif

low

ers

,fr

esh

.

Leafy

sala

ds,

fresh

Peas,

fresh

(A)

.

Beans,

fresh

(/)

pats

:

All

oth

er

fats

.

Marm

ala

de

Syru

pand

treacl

eH

oney

veg

eta

ble

s:

Bra

ssic

as

Appendix B 187

o

Max

1

89

9-2

3

0-

67

02

6

1-

40

0-2

80

-52

0-7

50

47

2

36

1-

46

3-

50

1

58

4-

34

52

1

62

64

03

7-

65

8-

38

1

65

3-2

2

0

91

Bl

=

s 3a

I

Min

07

0

6

21

Oil

00

30

-50

00

40

02

0-4

1

0

12

11

00

18

01

7

1

54

0-

16 I 69

1-

94

1

40

0-4

22

07

3

05

0-2

00

04

00

2

-

£

i 8 12

2

7-8

1

0-3

30

11

0-9

2

0

11

0-

20

03

50

28

1-

57

04

8

0-6

5

2-

42

0-

72

2-7

8

3

43

31

7

1-

69

4-8

56

-32

0- 7

3

1-

35

0-2

9

■ s

t£

Z K

7

11

5

54

11

38

21

51

17

-86

29

-20

7-4

5

28

28

17

-25

8-

51

11

53

10

40

17

-27

12

-22

9-5

5

9-4

4

5-7

77

-24

6

10

81

57

-34

12

-97

22

-88

Z m

5 X

uM

C

sX

V

8•c

Min

51

7

40

1

5-

59

72

07

-36

11

-88

4

12

17

00

11

17

61

06

67

4-3

3

99

8

7-7

4

6-

87

64

6

40

3

3

44

39

0

3

31

3

30

4-3

76

-51

QV

2s

<=

B

1tt 60

8

4- 7

0

8-

51

11

-34

12

02

20

-43

5-

75

24

26

13

-57

7-

42

9

28

69

0

13

-25

9-

88

8-

32

8-0

3

46

85

-22

4-8

75

18

5-

51

80

11

22

6

by

the

pri

ceela

stic

ity

and

any

signific

ant

seaso

nal

or

annual

shifts

indem

and

S

I 05

5

0

44

0-7

50

-49

0-7

40

43

04

5

06

6

0

61

06

20

-68

0-4

9

0-7

5

0-7

J

06

5

06

5

09

30

90

09

20

-78

0

81

0

88

0-8

7

by

the

pri

ceela

stic

ity

in

0

21

0-1

3

0-4

70

-42

0-2

7

0

11

00

3

0

18

00

40

05

0

19

01

9

0-3

6

04

6

00

7

00

9

0-0

90

32

00

90

-60

0-3

40

-55

0-3

8

S

and

A

S

and

A

S

and

A

[SI

S

and

A

[S]

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

A

S

and

[A]

S

and

A

■ S

-1-4

7(0

39

)

-0-7

8

(0

28

)

-1-8

9

(0

28

)-1

12

(01

7)

-0-8

3(0

19

)-0

96

(0-3

4)

-09

5(0

-71

)A

-0-7

0(0

-20

)-0

-45

(0-3

2)

-0-5

1(0

-31

)-0

-94

(0-2

5)

S

—1

-21

(0

35

)

-0-8

9

(0

16

)

-26

5(0

39

)

-09

5(0

-47

)-0

88

(0

39

)

-06

8(0

-29

)-1

-52

(0-2

9)

-07

2(0

-31

)-0

-57

(0

06

)-I

45

(0

28

)-2

-38

(0

43

)-1

-85

(0-3

1)

S S S S

Est

imate

dpri

ceela

stic

ity

Food

cod

es

(a)

19

1

18

5.

18

8.

19

1

19

21

96

19

71

98

19

9

20

02

02

20

32

04

20

3

19

7,

19

8,

19

9,\

20

0,2

05

/

20

8

20

3,

20

4,2

08

20

3,

20

4,\

20

5,

20

8/

21

02

14

21

0,2

14

21

72

18

22

12

22

Canned

veg

eta

ble

s,oth

er

than

'

puls

es,

pota

toes

or

tom

ato

es

.

Canned

veg

eta

ble

s,excl

ud

ing

pota

toes

and

tom

ato

es

.

Dri

ed

puls

es,

oth

er

than

air

-d

ried

.

.

.

Inst

ant

pota

to....

Cri

sps

and

oth

er

pota

top

rod

uct

s,not

froze

n....

Froze

np

eas

....

Froze

nb

eans

....

Froze

nch

ips

and

oth

er

froze

nco

nvenie

nce

pota

top

rod

uct

s.

Pro

cess

ed

pota

toes,

incl

ud

ing

froze

n..

...

All

froze

nveg

eta

ble

sand

froze

nveg

eta

ble

pro

duct

s,not

speci

fied

els

ew

here

Froze

nveg

eta

ble

s,excl

ud

ing

pota

toes

....

All

citr

us

fruit

....

Pears

(g)

....

Gra

pes

fresh

....

Chip

s,excl

ud

ing

froze

n

Oth

er

veg

eta

ble

pro

duct

s

.

All

froze

nveg

eta

ble

s

Sto

ne

fruit

,fr

esh

(i)

.

Veg

eta

ble

juic

es

Canned

pota

to.

Ora

ng

es

(g)

Oth

er

citr

us

fruit

Ap

ple

s(g

)

ntu

rr

:


1-10M

1

41

1

3-

77

0-

53

1-

81

2-

36

2-4

84

- 74

1

21

29

0

30

-49

4-4

5

1-3

8

5

39

35

-57

9-8

4

48

9

1

44

6-6

11

01

1

99

06

4

0-

79

2-5

7

Purc

hase

s(/

)

Rang

e

iM

in

00

72

02

00

10

-02

1

09

1

03

2-3

10

11

07

4

20

78

1

68

0-

21

1-

95

24

-49

43

4

3-

36

07

74

-54

0

14

09

0

00

60

07

1

65

01

7

Month

lyavera

ges

Mean

1-

60I 73

0-

34

25

-99

29

2

07

4

36

63

2-6

8

4-2

91

04

5-

57

04

91

-41

02

30

-32

20

70

36

1-

38

2-

88

0-2

2

0-

47

3-

33

5-8

5

18

-29

6-2

0

9

06

18

'35

8-6

88

-39

23

-90

10

-55

1-

51

4- 3

4

3-3

6

12

07

21

95

13

98

7-8

54

63

17

-30

21

04

10

32

9-7

2

Deflate

dp

rice

s(?

)

Rang

e

Max

81

5

5-

83

5-5

4

5

68

4-8

2

8-4

54

-80

61

86

-83

65

61

4-7

96

-30

4- 3

9

41

4

4-4

2

3-

89

2-

00

9

08

16

70

10

-89

4-7

2

3

81

8-9

0

11

62

80

94

04

Min 1-

33

41

3

3-

43

Pro

port

ion

of

vari

ati

on

inm

onth

lyavera

ge

purc

hase

sexpla

ined

by

the

pri

ceela

stic

ity

and

any

signific

ant

seaso

nal

or

annual

shifts

indem

and

Mean

11

-35

5-4

8

4-4

67

-34

71

27

-63

7-3

81

8-3

77

-41

3-

83

48

5

4-7

9

4-8

34

-31

2-5

5

10

03

19

63

11

-88

5-9

54

-22

12

48

15

48

92

37

63

09

30

-71

0-7

50

-84

0-6

90

-53

0-7

20

89

0

66

06

90

-79

0-6

6

n

so

0

44

0-3

6

0-6

9

0

69

0

59

0-7

40

-57

0

88

0-6

4

0-5

10

57

by

the

pri

ceela

stic

ity

W)

0-2

2

00

20

12

00

2

0

11

00

4

0-4

6

06

90

-08

00

90

16

0

17

00

3

0

01

0

05

0-2

5

00

50

01

0

19

00

2

01

4

Sig

nific

ant

seaso

nal

and

annual

shifts

indem

and

S

and

A

S

and

[A]

S

and

[Al

S

and

AA

S

and

A[S

]and

A

[SI

and

A

[S)

and

A

S

and

[A]

Sand

A

[S]

and

AS

and

A

[SI

and

A

S

and

A

[S]

S

S

and

A

S

and

A

A

S

and

A

S

and

A

S

and

A

S

Est

imate

d

-49

6(1

11

)-0

-71

(0

33

)

-0-9

3(0

-49

)-1

01

(0-3

5)

-0-9

3

(0

28

)-0

16

(03

9)

-0-3

6(0

-27

)-0

07

(0-2

5)

—

1

34

(03

1)

-01

3(0

-22

)-0

-81

(0-4

9)

-2-7

0(0

-66

)

-0

-89

(0-5

2)

-0-1

7(0

-23

)

-0-1

5(0

-38

)

-01

5(0

15

)-0

-67

(0-2

5)

-01

0(0

-11

)-1

05

(0-4

1)

-0-8

1(0

-58

)

-10

1(0

-28

)-0

-37

(0

39

)

-0-6

1(0

21

)—

1-3

1(0

19

)

pri

ceela

stic

ity

(b)

Food

cod

es

23

32

36

23

3.

23

62

45

24

8

25

1-2

54

25

5

25

5,2

56

25

1-2

56

,26

3

27

72

71

,27

4,

27

72

81

28

5

22

72

28

22

92

31

25

6

26

4

27

4

28

62

94

29

93

01

Soft

fruit

,fr

esh

,oth

er

than

gra

pes

(A)

Canned

peach

es,

pears

and

pin

eap

ple

s..

...

Whole

wheat

and

whole

meal

bre

ad

....

.B

row

n,

whole

wheat

and

whole

meal

bre

ad

....

Bis

cuit

s,oth

er

than

choco

late

bis

cuit

s....

Pud

din

gs,

oth

er

than

canned

milk

pud

din

gs

Cere

al

convenie

nce

food

s(i

ncl

ud

ing

canned

),not

speci

fied

els

ew

here

....

Bananas

....

.

Fruit

juic

es

....

Bro

wn

bre

ad

....

All

bre

ad

....

Flour

....

.

All

bis

cuit

s....

Froze

nco

nvenie

nce

cere

al

food

s.

Oth

er

canned

and

bott

led

fruit

Oatm

eal

and

oat

pro

duct

s(?

)

Oth

er

fresh

fruit

(*)

.

All

canned

and

bott

led

fruit

Nuts

and

nut

pro

duct

s

Sta

nd

ard

whit

elo

aves

Canned

milk

pud

din

gs

Oth

er

cere

al

food

s.

FRU

IT—

conti

nued

Rhub

arb

,fr

esh

(j)

cere

als

:

Choco

late

bis

cuit

s

Max

2

89

0-2

00

65

0-2

70

30

11

34

-77

0-2

50

-73

31

90

-24

41

7

ng

a

*urc

has«

s(/

)

Ra

Min

1-7

00

02

0-2

70

07

00

6

0

09

1-6

60

05

01

1

1

15

00

8

06

9

avera

ge*

Mean

21

40

09

0-4

70

14

0

17

0

39

3

05

0

13

0

31

1-7

00

17

1

80

Month

ly

Max

33

-77

81

-68

12

62

73

0-5

22

0-7

0

11

-97

5-7

13

5-5

21

80

19

-70

46

-29

9-8

9

date

dp

rice

s(

Rang

e

D«

Min

15

-47

25

-41

49

89

12

-43

14

14

8

04

4

58

20

-22

11

68

7-9

53

00

5

49

0

Mean

21

-66

45

-79

76

-72

19

08

16

99

10

16

51

22

8-5

41

41

28

-88

38

41

71

2

or

vari

ati

on

y

nvcr

aac

expla

ined

by

the

pri

ceela

stic

ity

and

any

signific

ant

seaso

nal

or

annual

shifts

indem

and

0

51

0-2

60

-72

05

30

47

0-6

50

-90

0-7

40

-89

0-7

30

-76

0-8

6

Pro

port

ion

purc

hnse

s

by

the

pri

ceela

stic

ity

(d)

02

7

0

19

02

50

05

00

4

0

01

00

40

-30

00

2

0

12

01

6

0

19

Sig

nific

ant

seaso

nal

and

annual

shifts

indem

and

(f)

[SI

and

A

S

S

and

A

S

and

[A]

S

and

[A]

[S]

and

A

S

and

A

SS

and

A

S

and

A

S

and

A

S

and

A

Est

imate

d

-0-4

3(0

10

)-0

-51

(01

4)

-0-6

3(0

15

)-0

-74

(04

6)

-09

2(0

66

)

-0-7

0(0

-83

)-0

-55

(0-3

7)

-11

7(0

-23

)-0

-37

(0-3

6)

-1-0

1(0

-38

)-1

02

(0-3

2)

-11

8(0

33

)

pri

ceela

stic

ity

(»)

Food

cod

es

(<0

30

43

07

30

83

12

31

3

31

53

18

31

93

23

32

73

28

33

2

Tea

Or)

Coff

ee,

bean

and

gro

und

.

Coco

aand

dri

nki

ng

choco

late

Ol)

Bab

yfo

od

,ca

nned

or

bott

led

Canned

soup

s..

..D

ehyd

rate

dand

pow

dere

dso

up

s

Ice-c

ream

(serv

ed

as

part

of

a

Inst

ant

coff

ee

u?)

Bra

nd

ed

food

dri

nks

Sp

read

sand

dre

ssin

gs

Pic

kles

and

sauce

sM

eat

and

yeast

extr

act

s

meal)

,m

ouss

e

bevera

ges:

mis

cella

neous:

(a)

For

furt

her

deta

ilsof

the

item

sin

clud

ed

ineach

cate

gory

see

Appendix

A,

Table

7.

(b)

Calc

ula

ted

from

month

lyS

urv

ey

data

from

19

74

to1

97

9exce

pt

where

oth

erw

ise

state

d.

The

figure

sin

bra

ckets

are

est

imate

sof

the

stand

ard

err

ors

.

(c)

Where

S

and

A

is

show

nin

bra

ckets

this

ind

icate

sth

at

the

shift

indem

and

did

not

quit

eatt

ain

form

al

stati

stic

al

signific

ance

at

the

cust

om

ary

5

per

cent

level,

but

that

it

nevert

hele

ssap

pears

tob

ere

al.

(rf)

This

is

the

pro

port

ion

of

the

vari

ati

on

inm

onth

lyavera

ge

purc

hase

sexpla

ined

by

the

pri

ceela

stic

ity,

once

any

vari

abili

tydue

tose

aso

nal

or

annual

shifts

ind

em

and

has

been

rem

oved

.

(c)

Pence

per

lbd

eflate

dto

January

19

62

genera

lp

rice

level,

exce

pt

for

pence

per

pin

tof

milk

,yoghurt

,cr

eam

,vegeta

ble

and

sala

doils

,veg

eta

ble

juic

es,

fruit

juic

es;

per

eq

uiv

ale

nt

pin

tof

cond

ense

dand

inst

ant

milk

;p

er

one-t

enth

gallo

nof

ice-c

ream

;per

egg.

(/)

Ounce

sp

er

pers

on

per

week

exce

ptfo

rp

ints

of

milk

,yoghurt

,cr

eam

;fluid

ounce

sof

vegeta

ble

and

sala

doils

,vegeta

ble

juic

es,

fruit

juic

es,

ice-c

ream

;eq

uiv

ale

nt

pin

tsof

cond

ense

dand

inst

ant

milk

;num

ber

of

eg

gs.

(g)

Ow

n-p

rice

ela

stic

itie

sfo

rth

ese

com

mod

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TABLE 4

Annual indices of average deflated prices (a), purchases and demand

1974-1979

(average for the whole period = 100)

Foodcodes (b) 1974 1975 1976 1977 1978 1"

Liquid milk—full 4 Prices 82 86 100 108 114 1price (e) . Purchases 103 104 104 98 97

Demand (c) 100 101 104 99 99Demand (d) 100 101 104 99 99

Condensed milk . 9 Prices 96 100 102 97 103 1Purchases 119 103 107 101 82Demand (c) 117 103 108 100 83Demand (rf) 116 103 107 100 83

Dried milk, 11 Prices 93 101 102 100 102 :

branded . Purchases 118 101 98 66 102 :

Demand (c) n.a. n.a. n.a. n.a. n.a. n

Demand (d) n.a. n.a. n.a. n.a. n.a. n

Instant milk 12 Prices Ill 108 103 95 93Purchases 78 75 93 113 128Demand (c) 86 81 96 107 118 1

Demand (d) 86 81 96 107 119 1

Yoghurt 13 Prices 105 107 103 99 94Purchases 91 81 90 93 118 1

Demand (c) 97 89 93 91 109 1Demand (d) 100 90 95 94 107 1

Other milk . 14 Prices 112 113 128 90 89Purchases 72 82 74 86 132 2Demand (c) 85 98 106 73 111 1

Demand (</) 87 99 107 75 109 1

Cream 17 Prices 93 97 97 99 108 1Purchases 108 105 91 96 99 1

Demand (c) 107 104 90 95 100 1

Demand (d) 109 106 92 98 98

Cheese, natural . 22 Prices 99 94 93 101 105 1

Purchases 98 100 99 101 99 1

Demand (c) n.a. n.a. n.a. n.a. n.a. nDemand (d) n.a. n.a. n.a. n.a. n.a. n

Cheese, processed 23 Prices 100 96 96 99 104 1

Purchases 107 111 112 94 90Demand (c) 107 106 108 93 93 !

Demand (</) 108 107 109 93 93i

Total cheese 22, 23 Prices 100 94 94 100 105 11

Purchases 98 101 100 101 99 11

Demand (c) n.a. n.a. n.a. n.a. n.a. TL

Demand (rf) n.a. n.a. n.a. n.a. n.a. n.

Beef and veal (e) 31 Prices 109 96 100 96 101 li

Purchases 92 105 95 101 103 !(

Demand (c) 104 99 95 95 104 K

Demand (d) 105 100 95 96 104 11

Mutton and 36 Prices 108 95 97 98 104lamb (e) Purchases 99 104 102 95 95 1(

Demand (c) 108 98 99 93 100 1(

Demand (rf) 109 98 100 94 99 ll

Appendix B 191

TABLE A—continued


Foodcodes (6) 1974 1975 1976 1977 1978 1979

hrk(r) . 41 Prices 105 105 103 93 101 94Purchases 101 87 89 104 107 115

Demand (c) 110 94 93 92 109 104

Demand (d) 111 95 93 93 108 102

Ul carcase meat . 31,36,41 Prices 108 98 99 96 102 98

Purchases 96 101 96 100 102 106

Demand (c) 104 98 95 95 104 104

Demand (d) 105 99 95 96 103 102

*er. . . 46 Prices 131 112 97 86 89 93

Purchases 91 99 102 109 105 96

Demand (c) 116 110 99 94 94 89

Demand (d) 116 110 99 94 94 90

Jfals, other than 51 Prices 115 104 96 95 97 94bver Purchases 109 111 106 103 89 86

Demand (c) 123 115 103 99 86 81

Demand (d) 124 115 103 99 86 80

HI offals, includ 46,51 Prices 125 109 97 89 91 94ing livw . Purchases 96 102 103 107 100 92

Demand (c) 124 113 99 93 90 86

Demand (d) 124 113 99 93 90 86

hcon and ham, 55 Prices 110 105 105 94 95 93

uncooked (f) Purchases 99 96 96 103 103 103

Demand (c) 103 98 98 101 101 100

Demand (d) 104 98 98 101 100 98

been and ham, 58 Prices 118 105 102 92 93 92

cooked, includ Purchases 93 97 97 101 106 107

ing canned Demand (c) 108 102 99 94 99 99

Demand (d) 109 102 99 94 99 98

Wtry, cooked . 59 Prices 106 102 94 94 105 99Purchases 85 90 98 102 96 137

Demand (c) 94 93 89 93 103 136

Demand (d) 95 95 90 94 101 129

>med meat 62 Prices 138 107 99 94 83 88

Purchases 63 93 102 115 130 111

Demand (c) 98 103 100 106 101 93

Demand (d) 98 103 100 106 101 94

kfaer cooked 66 Prices 109 100 98 93 99 100

meat, not Purchases 116 114 96 90 94 94canned Demand (c) 116 114 96 89 94 94

Demand (d) 116 113 96 89 94 95

Kher canned 71 Prices 119 102 99 97 96 90irât, excluding Purchases 114 108 109 89 89 95

ccmed meat Demand (c) 123 109 108 88 87 90Demand (d) 122 108 108 87 88 92

fcher cooked and 66,71 Prices 115 102 97 96 98 94canned meat Purchases 114 109 106 89 90 94

Demand (c) 126 111 103 86 89 90Demand (d) 125 110 103 86 89 92

iroiler chicken, 73 Prices 102 99 98 99 101 102

uncooked. Purchases 91 94 101 101 105 109

including Demand (c) 93 93 99 100 106 111

frozen (e) Demand (d) 93 93 99 101 105 110


TABLE 4—continued(average for the whole period=100)

Foodcodes (6) 1974 1975 1976 1977 1978 1979

Other poultry, un 77 Prices 105 101 98 101 99 97cooked, includ Purchases 79 96 101 105 103 120ing frozen Demand (c) 81 97 100 105 103 118

Demand (d) 83 99 101 108 101 111

Sausages, 79 Prices 109 101 101 96 98 96uncooked, pork Purchases 104 96 100 103 97 101

Demand (c) 121 98 101 96 93 94

Demand (d) 122 99 101 96 93 93

Sausages, 80 Prices 110 100 100 96 99 96uncooked, beef Purchases 99 94 93 100 112 104

Demand (c) 108 94 93 95 110 101Demand (d) 107 94 92 94 111 103

Sausages, pork 79,80 Prices 109 101 101 96 98 96

and/or beef, un Purchases 102 95 96 101 104 102cooked . Demand (c) 111 96 97 97 101 99

Demand (d) 111 96 97 97 101 99

Meat pies, sausage 83 Prices 103 100 100 97 100 101rolls, ready-to- Purchases 91 103 100 102 104 101eat . Demand (c) 92 103 100 100 104 101

Demand (d) 93 103 100 101 103 99

Frozen conveni 88 Prices 116 96 97 97 99 97ence meats and Purchases 70 85 106 113 112 125frozen conveni Demand (c) 84 81 102 109 no 120ence meat pro Demand (d) 85 81 103 110 109 117ducts

Other meat pro 94 Prices 102 95 98 99 102 104ducts Purchases 98 96 92 98 109 108

Demand (c) 99 95 92 97 110 109

Demand (d) 99 95 92 98 110 108

Meat products, 83, 88, 94 Prices 105 96 98 98 101 102other than Purchases 89 94 97 102 109 110cooked sausages Demand (c) 91 93 96 102 109 111

Demand (d) 91 93 97 102 109 109

All meat and meat 31-41, Prices 109 100 99 96 99 97products . 46-94 Purchases 95 98 97 101 103 106

Demand (c) 100 98 97 99 102 104

Demand (d) 101 99 97 99 102 102

Fresh white fish, 100 Prices 106 94 95 102 103 101filleted . Purchases 83 86 100 101 117 118

Demand (c) 89 79 94 104 122 119

Demand (d) 90 79 94 105 122 118

Fresh white fish, 105 Prices 114 102 94 98 98 95unfilleted. Purchases 159 171 111 95 68 52

Demand (c) 199 178 100 92 65 48

Demand (d) 199 178 100 92 65 48

Frozen white fish no Prices 114 93 93 102 100 100

Purchases 71 93 120 97 114 114

Demand (c) 90 81 106 101 114 113Demand (d) 91 82 107 102 113 109

Fresh fat fish, 113 Prices 108 98 88 98 126 88

other than Purchases 69 100 86 118 101 142

herrings . Demand (c) n.a. n.a. n.a. n.a. n.a. n.a.

Demand (d) n.a. n.a. n.a. n.a. n.a. n.a.

Appendix B 193

TABLE 4—continued


Foodcodes (b) 1974 1975 1976 1977 1978 1979

cesseo wnite 114 Prices 103 94 92 101 105 106Purchases 93 107 107 95 96 103

Demand (c) 98 98 95 96 102 111

Demand (d) 99 99 96 97 101 107

sooked white 100, 105, Prices 106 94 94 101 103 102

A. including 110, 114 Purchases 94 105 104 97 101 99

naked and Demand (c) 99 100 99 97 104 101

x?zsn Demand (</) 100 100 100 98 103 99

eessed fat fish. 115 Prices 99 103 91 101 104 103Sered Purchases 95 76 113 100 104 116

Demand (c) 95 78 107 101 107 118Demand (d) 96 79 108 102 106 114

cessed fat fish, 116 Prices 96 95 87 99 111 114nfilleted . Purchases 163 120 109 87 73 74

Demand (c) 161 118 103 86 76 78

Demand (d) 163 119 104 88 75 75

flfish 117 Prices 91 101 96 100 102 111

Purchases 75 107 109 92 115 110

Demand (c) 71 108 107 92 116 116

Demand (d) 74 111 109 96 112 105

oktd fish 118 Prices 100 96 96 103 104 101

Purchases 115 101 100 77 98 114

Demand (c) 115 98 97 78 101 115

Demand (d) 115 98 97 78 101 116

nned salmon . 119 Prices 123 95 97 106 94 88Purchases 111 165 94 82 79 90Demand (c) 158 152 89 90 72 72Demand (d) 161 154 90 92 71 69

to canned or 120 Prices 102 94 94 98 110 104wttled fish Purchases 100 100 118 104 88 94

Demand (c) 101 97 114 103 92 96Demand (d) 101 97 115 104 91 94

1 canned and 119, 120 Prices 114 104 91 97 101 96Kttled fish Purchases 102 117 110 96 86 92

Demand (c) n.a. n.a. n.a. n.a. n.a. n.a.Demand (d) n.a. n.a. n.a. n.a. n.a. n.a.

e products, not 123 Prices 110 99 102 100 100 91

Purchases 99 107 103 81 106 107

Demand (c) 107 106 104 81 105 99

Demand (rf) 106 106 104 81 106 101

Ben conveni 127 Prices 106 91 93 101 107 103ng fish pro- Purchases 91 91 105 107 98 109kicts Demand (c) 92 88 103 107 101 110

Demand (d) 93 88 103 108 100 109

oztn white fish 110,127 Prices 108 92 94 101 105 102Bid frozen con- Purchases 84 91 110 104 103 110•eflience fish- Demand (c) 88 86 106 105 107 112products . Demand (d) 89 86 106 106 106 110

1 convenience 118,119, Prices 107 98 94 99 104 99fab 120, 123, Purchases 102 101 104 92 95 106

127 Demand (c) n.a. n.a. n.a. n.a. n.a. n.a.Demand (d) n.a. n.a. n.a. n.a. n.a. n.a.


TABLE 4—continued


Foodcodes (6) 1974 1975 1976 1977 1978 I

Eggs . 129 Prices 125 102 99 97 89Purchases 102 103 102 98 99Demand (c) 105 103 102 98 97Demand (d) 105 103 102 98 97

Butter (e) . 135 Prices 82 84 101 108 113

Purchases 113 113 103 94 91

Demand (c) 108 109 103 95 93Demand (d) 109 109 103 96 93

Margarine (e) 138 Prices 109 109 95 102 98Purchases 82 84 99 111 114 ;

Demand (c) 87 89 95 113 112 ;

Demand (d) 87 89 94 112 113

Lard and com 139 Prices 120 114 93 98 93pound cooking Purchases 97 104 99 100 101

fat . Demand (c) 100 106 98 100 100

Demand (d) 99 105 97 99 101

Vegetable and 143 Prices 122 121 93 98 91

salad oils . Purchases 104 92 89 90 123 1

Demand (c) 118 104 85 89 115

Demand (d) 120 106 86 90 113

All other fats 148 Prices 103 100 99 104 100

Purchases 102 92 91 96 102 1

Demand (c) 104 92 90 99 102 1

Demand (d) 104 92 90 99 102 1

All fats 135, 138, Prices 96 97 99 103 103 1

139, 143, Purchases 100 101 99 99 101 I

148 Demand (c) 100 101 99 99 101 1

Demand (d) 100 101 99 99 101 1

Sugar. 150 Prices 84 141 105 94 93

Purchases 108 94 102 101 99

Demand (c) 99 111 104 98 95

Demand (d) 99 111 104 97 96

Jams, jellies and 151 Prices 97 113 100 98 99fruit curds Purchases 105 109 99 102 95

Demand (c) n.a. n.a. n.a. n.a. n.a. n

Demand (d) n.a. n.a. n.a. n.a. n.a. n

Marmalade 152 Prices 96 114 100 98 99Purchases 113 108 96 104 89

Demand (c) 109 117 96 103 89

Demand (d) 110 118 96 103 89

Syrup, treacle 153 Prices 88 120 100 94 95 1

Purchases 110 99 101 111 90Demand (c) 110 100 101 111 90Demand (d) 109 99 101 111 90

Honey 154 Prices 116 105 97 99 96

Purchases 90 92 109 84 111 1

Demand (c) 102 95 106 83 107 1

Demand (d) 103 96 107 85 106 1

Potatoes, exclud 156-161 Prices 80 108 196 106 67

ing potato Purchases 111 106 82 94 105 l

products Demand (c) 107 107 92 95 98 I

Demand (d) 106 107 91 94 98 l

Appendix B 195

TABLE 4—continued


Foodcodes (b) 1974 1975 1976 1977 1978 1979

Cabbages, fresh . 162 Prices 111 104 105 103 78 103

Purchases 101 103 105 88 106 99

Demand (c) 103 103 106 89 101 99

Demand (d) 103 103 106 89 101 99

Cauliflowers, fresh 164 Prices 99 97 96 105 91 114

Purchases 146 113 91 89 115 65

Demand (c) 143 105 82 101 91 89

Demand (d) 144 106 82 102 91 87

Leafy salads, fresh 167 Prices 110 109 102 94 91 95Purchases 98 106 94 91 105 107

Demand (c) 103 111 95 88 100 104

Demand (d) 105 113 96 89 99 100

Peas, fresh . 168 Prices 114 102 98 85 99 105

Purchases 196 77 91 101 87 83

Demand (c) 296 82 85 59 84 98Demand (d) 297 82 85 59 84 97

Beans, fresh 169 Prices 101 127 92 98 88 97Purchases 142 83 106 87 112 82

Demand (c) 144 123 93 85 91 79

Demand (d) 145 124 93 86 90 77

Brassicas 162, 163, Prices 108 101 102 106 82 103

164, 171 Purchases 112 99 96 90 112 94

Demand (c) 118 100 97 93 98 96Demand (d) 118 100 97 94 98 95

Carrots, fresh 172 Prices 107 124 107 109 72 90Purchases 93 83 101 90 120 118

Demand (c) 96 92 104 94 103 112

Demand (d) 96 92 104 94 103 112

Turnips and 173 Prices 106 100 108 104 82 103

swedes, fresh . Purchases 108 108 95 79 116 99

Demand (c) 112 108 99 81 102 101

Demand (d) 111 107 99 80 103 104

Other root vege 174 Prices 104 116 103 98 88 93

tables, fresh Purchases 98 80 97 103 114 111

Demand (c) 100 86 98 103 107 107

Demand (d) 101 87 99 103 107 105

Onions, shallots 175 Prices 109 105 124 103 77 88

and leaks, fresh Purchases 100 94 90 98 108 111

Demand (c) 104 96 99 99 96 105

Demand (d) 104 97 100 100 96 104

Cucumbers, fresh 176 Prices 112 109 101 94 93 93

Purchases 96 95 92 105 105 108

Demand (c) 104 101 93 100 100 102

Demand (d) 106 102 94 102 98 98

Mushrooms, fresh 177 Prices 105 91 95 97 104 108

Purchases 95 98 94 100 104 109

Demand (c) 95 97 94 99 105 110

Demand (d) 97 99 95 102 103 103

Tomatoes, fresh . 178 Prices 110 107 99 98 101 87

Purchases 104 105 94 98 97 103

Demand (c) 107 107 94 97 98 98

Demand (d) 108 108 94 98 97 96


TABLE A—continued


Foodcodes (b) 1974 1975 1976 1977 1978 1979

Miscellaneous 183 Prices 108 90 91 99 103 111

fresh vegetables Purchases 85 103 97 92 114 112

Demand (c) 91 94 90 91 117 123

Demand (d) 93 95 91 93 116 116

Tomatoes, canned 184 Prices 136 117 95 94 88 80and bottled Purchases 89 87 97 108 106 116

Demand (c) 105 94 95 105 99 103

Demand (d) 105 95 95 105 99 102

Canned peas 185 Prices 104 106 101 99 98 93

Purchases 105 103 106 94 92 100

Demand (c) 108 109 107 94 90 94

Demand (d) 106 107 106 92 91 98

Canned beans 188 Prices 120 112 102 94 93 83

Purchases 92 98 102 102 101 105

Demand (c) 106 107 104 98 95 92

Demand (d) 105 106 104 97 96 93

Canned veget 191 Prices 95 99 104 107 101 94ables, other than Purchases 109 105 107 92 86 105

pulses, potatoes Demand (c) 101 103 113 101 87 96

or tomatoes Demand (d) 101 103 113 101 87 97

Canned veget 185, 188, Prices 110 107 102 98 95 89ables, excluding 191 Purchases 99 101 104 98 95 103

potatoes and Demand (c) 106 107 106 96 92 94

tomatoes (e) Demand (d) 106 106 106 96 92 96

Dried pulses other 192 Prices 123 109 95 99 89 89

than air-dried . Purchases 99 98 95 90 128 94

Demand (c) 148 115 87 88 103 74

Demand (d) 147 115 86 87 104 76

Vegetable juices . 196 Prices 79 111 104 98 101 111

Purchases 127 86 89 107 92 105

Demand (c) 98 96 93 105 93 118

Demand (d) 102 99 95 110 90 105

Chips, excluding 197 Prices 76 84 134 121 98 99

frozen Purchases 122 118 88 72 98 111

Demand (c) 97 103 112 84 96 111

Demand (d) 97 102 111 84 97 113

Instant potato 198 Prices 94 107 127 115 85 80

Purchases 95 89 170 101 83 83

Demand (c) 89 95 213 116 71 67

Demand (d) 89 95 213 115 71 68

Canned potato 199 Prices 97 104 116 111 90 85

Purchases 129 122 144 76 72 80

Demand (c) 126 127 166 85 65 69

Demand (d) 127 128 167 86 65 67

Crisps and other 200 Prices 86 101 104 111 101 99potato products, Purchases 102 98 93 88 108 114not frozen Demand (c) 92 98 95 94 109 113

Demand (d) 92 99 96 95 109 111

Other vegetable 202 Prices 100 101 105 103 97 94

products . Purchases 93 95 98 89 106 122

Demand (c) 93 95 100 91 105 118

Demand id) 95 97 102 93 103 112

Appendix B 197

TABLE 4—continued(average for the whole period = 100)

Foodcodes (b) 1974 1975 1976 1977 1978 1979

Frozen peas 203 Prices 107 105 101 103 89 96Purchases 85 95 96 108 106 112Demand (c) 87 98 97 110 101 109Demand (</) 89 99 98 113 99 104

Frozen beans 204 Prices 110 103 104 105 91 89Purchases 94 99 90 102 102 115Demand (c) 102 102 93 106 94 103

Demand (</) 105 104 94 109 92 97

Frozen chips and 205 Prices 90 96 143 114 80 89other frozen Purchases 79 93 93 93 124 127convenience Demand (c) 70 89 144 110 94 110potato products Demand (d) 71 91 146 113 92 102

Processed pota 197, 198, Prices 84 92 121 116 95 96toes, including 199,200, Purchases 104 106 97 82 103 110frozen 205 Demand (c) 89 99 115 94 99 106

Demand (d) 90 99 116 95 98 104

All frozen vege 208 Prices 112 101 103 103 91 92tables and frozen Purchases 64 89 108 105 105 148vegetable pro Demand (c) 86 92 117 113 82 117ducts, not speci Demand (d) 88 94 120 116 80 109fied elsewhere .

All frozen vege 203, 204, Prices 105 102 109 105 88 93tables 205, 208 Purchases 80 95 96 104 107 123

Demand (c) 84 96 104 108 96 115Demand (d) 86 98 105 111 94 108

Frozen vegetables. 203, 204, Prices 108 103 103 103 90 94excluding pota 208 Purchases 81 94 97 107 104 121toes (e) . Demand (c) 87 97 100 110 95 114

Demand (d) 89 99 101 113 93 107

Oranges, fresh (e) 210 Prices 109 99 99 99 97 97Purchases 102 107 100 101 92 98Demand (c) 108 107 100 100 90 96Demand (d) 110 108 101 101 89 92

Other citrus fruit, 214 Prices 109 104 98 96 96 98tresn Purchases 88 91 97 102 116 110

Demand (c) 100 97 94 96 108 106

Demand (d) 103 99 96 99 105 98

All citrus fruit 210, 214 Prices 108 100 99 98 97 98Purchases 96 102 99 101 100 103Demand (c) 102 102 98 100 98 101Demand (d) 104 104 99 102 96 96

Apples, fresh (e) . 217 Prices 107 109 90 115 104 80Purchases 98 95 106 91 97 115Demand (c) 102 100 100 98 99 101Demand (d) 103 101 101 99 98 97

Pears, fresh (*) . 218 Prices 107 107 90 106 104 89Purchases 97 95 102 103 83 122Demand (c) 107 105 88 112 88 103Demand (d) 110 107 89 114 86 98

Stone fruit, fresh 221 Prices 106 131 88 101 93 88Purchases 130 49 93 94 119 153Demand (c) 149 91 69 96 99 112Demand (d) 152 94 70 98 97 107


TABLE 4—continued


Foodcodes (/>) 1974 1975 1976 1977 1978 1979

Grapes, fresh 222 Prices 103 97 88 114 107 93

Purchases 105 112 110 68 82 138

Demand (c) 111 106 86 87 93 122

Demand (d) 113 108 87 89 91 115

Soft fruit, fresh, 227 Prices 95 107 85 107 110 98

other than Purchases 161 88 71 91 89 122

grapes . Demand (c) 123 123 32 129 144 112

Demand (d) 125 125 32 131 142 108

Bananas, fresh 228 Prices 106 103 96 99 100 96

Purchases 98 98 99 103 103 99

Demand (c) 103 100 96 102 103 97

Demand (d) 104 101 97 103 102 94

Rhubarb, fresh . 229 Prices 103 103 87 106 97 105

Purchases 102 128 79 116 118 71

Demand (c) 106 132 69 122 115 74

Demand (d) 107 133 70 124 114 72

Other fresh fruit . 231 Prices 92 107 94 110 103 96

Purchases 98 123 91 70 94 139

Demand (c) 90 132 85 77 96 133

Demand (d) 93 138 87 80 93 120

Canned peaches, 233 Prices 103 100 96 103 103 95

pears and pine Purchases 110 109 100 94 96 92

apples Demand (e) 113 108 97 96 99 88

Demand (d) 114 109 97 97 99 86

Other canned and 236 Prices 104 101 95 98 104 99

bottled fruit Purchases 113 116 111 99 89 78

Demand (c) 113 116 110 99 90 77

Demand (d) 114 117 111 100 89 76

All canned and 233, 236 Prices 104 100 96 100 104 97

bottled fruit . Purchases 111 112 106 96 93 85

Demand (c) 113 113 104 96 94 84

Demand (d) 114 113 104 97 93 82

Dried fruit and 240 Prices 113 94 80 106 105 106

dried fruit pro Purchases 95 102 112 97 100 95

ducts Demand (c) n.a. n.a. n.a. n.a. n.a. n.a.


Nuts and nut pro 245 Prices 99 99 91 102 108 101

ducts Purchases 78 85 112 112 103 116

Demand (c) 78 85 112 112 104 116

Demand (d) 80 87 114 116 101 108

Fruit juices 248 Prices 115 101 100 94 99 93

Purchases. 72 90 88 95 123 150

Demand (c) 87 91 88 87 121 135

Demand (</) 90 94 90 91 118 124

Standard white 251-254 Prices 105 96 92 96 105 106

loaves Purchases 107 107 102 100 96 89

Demand (c) 108 106 101 99 97 90

Demand (d) 108 106 100 99 97 91

Brown bread 255 Prices 109 97 95 96 103 101

Purchases 73 91 103 102 110 130

Demand (c) 78 88 99 99 112 131

Demand (d) 79 89 100 100 111 128

Appendix B 199

TABLE 4—continued

(average for the whole period =100)

Foodcodes (6) 1974 1975 1976 1977 1978 1979

Wholewheat and 256 Prices 101 93 96 98 106 106wholemeal Purchases 72 95 91 105 97 158bread Demand (c) 75 79 82 99 113 184

Demand (d) 76 81 83 101 111 174

AD wholewheat, 255, 256 Prices 107 96 95 97 103 102wholemeal and Purchases 73 92 101 103 107 135brown bread Demand (c) 78 89 96 100 110 138

Demand (d) 78 89 97 101 109 133

All bread . 251-256, Prices 105 97 93 96 104 106263 Purchases 101 103 101 100 98 96

Demand (c) 102 103 100 100 99 97Demand (d) 102 102 100 99 99 98

Flour 264 Prices 122 100 86 98 103 95Purchases 95 90 104 111 102 99Demand (c) 98 90 102 111 102 98

Demand (d) 97 90 101 110 103 100

Bods, scones and 267 Prices 109 101 96 97 100 97teacakes . Purchases 88 106 103 98 102 105


Calces and 270 Prices 101 103 98 97 102 99pastries . Purchases 118 106 96 95 91 96


Cnspbread . 271 Prices 106 100 92 101 100 102Purchases 128 102 93 89 101 91Demand (c) n.a. n.a. n.a. n.a. n.a. n.a.Demand (</) n.a. n.a. n.a. n.a. n..a n.a.

Biscuits, other 274 Prices 100 107 97 97 101 98than chocolate Purchases 98 102 103 104 97 97biscuits Demand (c) 98 103 102 103 97 97

Demand (d) 98 103 102 103 97 97

Chocolate biscuits 277 Prices 96 103 96 99 103 103Purchases 109 92 96 90 104 111Demand (c) 106 95 93 90 106 113Demand (d) 107 95 93 91 105 110

Ml biscuits 271, 274, Prices 100 104 96 96 102 101277 Purchases 101 100 101 101 98 99

Demand (c) 101 100 100 100 99 99Demand (d) 101 101 100 100 98 99

Oatmeal and oat 281 Prices 109 106 98 99 99 90products (e) Purchases 105 100 102 105 99 90

Demand (c) 114 107 99 104 98 81Demand (d) 114 106 99 103 99 82

Breakfast cereals 282 Prices 105 107 98 98 97 96W t Purchases 90 95 100 103 108 106

Demand (c) n.a. n.a. n.a. n.a. n.a. n.a.Demand (</) n.a. n.a. n.a. n.a. n.a. n.a.

Canned milk pud 285 Prices 100 106 101 95 98 101dings Purchases 115 112 110 96 85 86

Demand (c) 115 118 111 93 83 86Demand (d) 113 116 110 91 85 90


TABLE 4—continued


Foodcodes (b) 1974 1975 1976 1977 1978 1979

Puddings, other 286 Prices 93 97 97 102 109 102

than canned Purchases 129 113 101 85 92 86

Demand (c) 121 109 98 87 101 88

Demand (d) 121 109 98 87 101 88

Rice . 287 Prices 134 103 87 93 95 94

Purchases 89 88 99 112 101 114

Demand (c) n.a. n.a. n.a. n.a. n.a. nj.Demand (d) n.a. n.a. n.a. n.a. n.a. nx

Infant cereal foods 291 Prices 79 84 99 105 117 124

Purchases 107 90 104 85 105 111

Demand (c) n.a. n.a. n.a. n.a. n.a. n.a.


Frozen conveni 294 Prices 100 100 96 88 105 112

ence cereal foods Purchases 59 82 105 105 131 143

Demand (c) 59 82 103 101 133 149

Demand (d) 61 84 105 104 130 138

Cereal conveni 299 Prices 95 103 97 100 104 100

ence foods Purchases 101 95 94 100 102 108

Demand (c) 98 97 92 101 105 108

Demand (d) 98 96 92 101 105 109

Other cereal foods 301 Prices 116 111 101 97 86 93

Purchases 82 87 107 98 121 110

Demand (c) 100 99 109 94 99 100

Demand (d) 102 100 110 96 98 96

Tea («) 304 Prices 89 81 80 133 125 104

Purchases 105 103 104 97 94 99

Demand (c) 100 94 94 109 103 101

Demand (d) 99 93 94 108 104 102

Coffee, bean and 307 Prices 74 68 84 152 138 112

ground Purchases 111 124 108 85 78 101

Demand (c) 96 102 99 105 92 107

Demand (d) 100 106 102 111 88 94

Instant coffee (e) 308 Prices 79 71 84 145 135 107

Purchases 108 107 108 76 96 110

Demand (c) 93 87 97 96 116 115

Demand (d) 94 88 98 98 114 111

Cocoa and drink 312 Prices 75 85 82 103 146 127

ing chocolate (e) Purchases 114 99 105 112 85 88106Demand (c) 92 87 91 114 113

Demand (</) 93 88 91 115 113 104

Branded food 313 Prices 104 99 95 97 107 98

drinks . Purchases 102 93 92 107 89 121

Demand (c) 106 92 87 104 95 120

Demand (d) 106 92 87 104 95 120

Baby foods, 315 Prices 87 100 95 102 109 110-

canned or Purchases 188 118 117 74 66 79

bottled . Demand (c) 171 118 112 75 70 84

Demand (d) 166 115 110 72 72 91

Canned soups 318 Prices 98 107 100 101 99 95

Purchases 116 101 105 92 90 99

Demand (c) 115 105 105 92 90 96

Demand (d) 114 104 105 92 90 97

Appendix B 201

TABLE A—continued


Foodcodes (6) 1974 1975 1976 1977 1978 1979

Dehydrated and 319 Prices 99 98 101 100 104 98

powdered soups Purchases 101 99 100 91 98 112

Demand (c) 100 98 101 91 103 109

Demand (d) 100 98 101 91 102 108

Spreads and 323 Prices 90 104 102 101 109 95dressings Purchases 103 97 88 99 102 113

Demand (c) 99 99 88 99 106 111

Demand (d) 100 100 89 101 104 106

Pickles and sauces 327 Prices 99 104 102 100 100 95

Purchases 93 100 98 99 103 108

Demand (c) 91 104 100 99 104 103

Demand (d) 92 105 100 99 103 101

Meat and yeast 328 Prices 111 109 100 99 95 88

extracts . Purchases 102 91 98 104 98 108

Demand (c) 113 99 98 103 93 94Demand (d) 113 99 98 103 93 94

Table jelly, squares 329 Prices 103 120 109 96 90 85

and crystals Purchases 116 102 108 95 96 86


la-cream (served 332 Prices 112 109 100 96 90 95

as part of a Purchases 72 82 98 109 128 123

meal), mousse . Demand (e) 83 91 98 104 113 115

Demand (d) 85 93 100 107 111 107

(a) Deflated by the General Index of Retail Prices.

(i) For further details of the items included in each category see Appendix A, Table 7.In a number of cases estimates of demand parameters have been given for aggregations oftwo or more closely related individual food items in the Survey classifications as well as foreachof the constituent items. Such aggregations, however, may give rise to a series of annualdemand constants which are not compatible with the corresponding constituent items.

(c)

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 elasticitiesfor related commodities are given in Table 6 of this Appendix.


TABLE 6

Annual indices of average deflated prices, purchases and demand taking inn

account the effect of cross-price elasticities for related commodities

1972-1979

(Average for the whole period = 100)

1972 1973 1974 1975 1976 1977 1978 1979

Beef and veal Prices (a) 101 119 106 93 97 93 98 97

Purchases (6) 90 83 97 110 100 106 108 109

Demand (c) 93 105 104 100 95 96 104 104

Demand (d) 95 106 104 100 95 96 102 101

Mutton and Prices (a) 93 111 108 94 97 97 104 98

lamb . Purchases (b) 116 104 96 101 99 93 92 101

Demand (c) 106 106 103 96 97 94 98 101

Demand (a1) 109 107 103 96 97 94 97 91

Pork Prices (a) 97 113 103 103 101 91 99 93

Purchases (b) 100 96 102 88 89 105 108 116

Demand (c) 96 112 105 95 92 92 107 103

Demand (d) 98 113 105 95 92 93 105 100

Broiler Prices (a) 90 106 103 100 98 100 102 102

chicken Purchases (6) 93 99 93 95 103 103 106 111

Demand (c) 82 102 94 97 102 104 108 116

Demand (d) 83 103 94 97 102 104 107 114

Beef and veal Prices (a) 101 119 106 93 97 93 98 97

Purchases (6) 90 83 97 110 100 106 108 109

Demand (c) 93 105 104 100 95 95 103 104

Demand (d) 95 106 104 100 95 96 102 101

Mutton and Prices (a) 93 111 118 94 97 97 104 98

lamb . Purchases (6) 116 104 96 101 99 93 92 101

Demand (c) 110 105 100 94 95 95 100 102

Demand (a") 112 106 101 94 95 95 99 100

Pork Prices (a) 97 113 103 103 101 91 99 93

Purchases (6) 100 96 102 88 89 105 108 116

Demand (c) 98 111 104 94 91 93 108 104

Demand id) 101 112 104 94 91 93 106 100

Broiler Prices (a) 90 106 103 100 98 100 102 102

chicken Purchases (b) 93 99 93 95 103 103 106 111

Demand (c) 75 107 102 102 108 100 103 108

Demand (d) 76 107 102 102 108 100 102 106

Bacon and Prices (a) 88 109 110 106 106 95 95 93

ham, Purchases (b) 109 104 97 94 94 101 101 101

uncooked Demand (c) 99 108 102 97 97 100 99 100

Demand (d) 100 109 102 97 97 100 98 98

Butter . Prices (a) 118 90 81 83 100 106 112 118

Purchases (b) 95 105 113 113 103 94 91 89

Demand (c) 100 103 104 105 104 95 94 96

Demand (d) 101 104 104 105 104 95 93 94

Margarine Prices (a) 98 94 110 110 96 104 99 91

Purchases (b) 113 98 81 83 97 109 112 114

Demand (c) 101 100 97 97 95 108 105 98

Demand (d) 100 100 96 97 94 108 106 100

Appendix B 205

TABLE 6—continued


1972 1973 1974 1975 1976 1977 1978 1979

Bnssicas and Prices (a) 97 100 109 107 104 107 81 99root Purchases (6) 105 106 103 93 95 89 111 99

.eatables . Demand (c) 98 104 105 95 97 93 105 105

Demand (d) 98 104 105 95 97 93 105 105

Canned Prices (a) 102 96 110 108 103 98 96 89

vegetables . Purchases (6) 100 102 99 101 104 98 95 103

Demand (c) 102 99 106 106 105 95 96 92

Demand (d) 100 98 106 106 105 94 97 94

Frozen Prices (a) 111 107 105 101 100 100 88 91

vegetables . Purchases (b) 73 87 87 102 105 115 113 131

Demand (c) 89 97 88 98 102 110 106 114

Demand (d) 95 99 89 98 102 111 102 105

Oranges Prices (a) 103 103 108 98 98 98 96 96Purchases (b) 103 106 101 106 99 99 91 96Demand (c) 104 102 106 103 102 95 88 101

Demand (d) 109 104 107 103 102 96 86 96

Apple. . . Prices (a) 108 119 102 105 87 110 99 77

Purchases (A) 95 93 101 97 109 93 99 117

Demand (c) 98 102 101 100 100 98 99 101

Demand (d) 102 103 102 100 100 99 97 97

Fein Prices (a) 104 116 104 104 87 102 101 86

Purchases (b) 100 88 100 97 105 105 85 125

Demand (c) 104 108 104 102 86 107 87 104

Demand (d) 110 109 105 103 87 109 84 98

Oatmealand Prices (a) 97 93 111 108 100 100 101 92mi products Purchases (b) 127 93 102 97 99 102 97 88

Demand (c) 124 90 107 99 100 104 99 83

Demand (</) 122 90 107 99 100 103 100 85

Breakfast Prices (a) 100 95 106 108 99 99 98 97

cereals Purchases (6) 91 95 92 97 103 105 111 108

Demand (c) 91 95 91 97 103 105 111 109

Demand (a") 92 95 91 97 103 105 110 107

To Prices (a) 100 95 90 82 81 134 127 105

Purchases (b) 104 101 104 102 103 96 93 98

Demand (c) 107 100 102 97 94 103 99 99

Demand (d) 106 100 102 97 94 103 99 100

bunt coffee Prices (a) 87 88 83 75 88 151 141 112

Purchases (6) 98 100 108 108 108 76 96 110

Demand (c) 86 91 94 88 103 102 122 120

Demand (rf) 89 92 95 88 103 102 120 116


TABLE 6—continued


1 1972 1973 1974 1975 1976 1977 1978 197

Milk Prices (a) 110 104 80 85 98 106 111 11Purchases (b) 99 102 103 103 103 98 97 9Demand (c) 101 103 99 100 103 99 99 9Demand (d) 101 103 99 100 103 99 99 9

Tea Prices (a) 100 95 90 82 81 134 127 10Purchases (b) 104 101 104 102 103 96 93 9Demand (c) 108 102 104 98 94 103 96 9Demand (d) 107 101 104 98 94 102 96 9

Instant coffee Prices (a) 87 88 83 75 88 151 141 11Purchases (b) 98 100 108 108 108 76 96 111Demand (c) 86 90 92 87 103 102 124 12Demand (d) 89 91 92 87 103 103 122 11

Cocoa and Prices (a) 83 76 81 91 89 111 158 13drinking Purchases (6) 115 105 111 96 102 109 83 8chocolate Demand (c) 90 76 79 86 102 113 140 13

Demand (d) 91 76 80 86 102 113 139 13

(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 persotdisposable income.

(d) Per person. After removal of the effects attributable to changes in real persondisposable income.

Appendix B 207

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TABLE 8

Annual indices of average deflated prices, purchases and demand (a) for brocu

food groups, 1972-1979


1972 1973 1974 1975 1976 1977 1978 1979

Milk and cream . Prices 109 103 83 86 98 105 110 111

Purchases 100 102 102 103 102 97 97 96

Demand 100 100 99 100 104 99 100 98

Cheese Prices 108 102 98 92 92 99 103 107

Purchases 94 100 99 102 101 102 100 103

Demand 96 104 98 98 102 104 98 101

Carcase meat Prices 97 114 106 96 98 94 100 97

Purchases 99 91 97 103 97 102 104 108

Demand 100 104 100 101 98 96 101 101

Other meat Prices 95 108 110 101 99 96 97 96

Purchases 100 100 94 104 99 102 103 106

Demand 96 102 101 98 100 102 100 101

Fish . Prices 92 101 107 98 95 101 106 102

Purchases 112 104 96 100 101 92 95 100

Demand 103 100 100 100 100 93 99 105

Eggs Prices 89 121 123 101 98 96 88 90

Purchases 107 103 100 101 100 97 97 96

Demand 106 102 101 105 100 96 95 96

Fats . Prices 107 92 97 97 99 104 103 103

Purchases 100 102 100 101 99 99 100 99

Demand 95 102 102 105 104 98 98 97

Sugar and Prices 85 83 93 141 109 100 100 99

preserves Purchases 118 110 104 92 97 96 94 92

Demand 109 104 102 105 100 98 93 90

Potatoes . Prices 77 82 86 117 212 115 72 90

Purchases 107 108 108 103 80 109 102 103

Demand 101 106 106 108 91 91 96 102

Other fresh Prices 99 105 107 107 101 101 87 95

vegetables Purchases 103 104 102 95 95 93 107 102

Demand 100 105 104 99 97 94 100 102

Other vegetables . Prices 97 96 104 104 107 103 96 94

Purchases 93 98 97 101 102 99 101 110

Demand 96 92 94 101 104 102 105 108

Fresh fruit Prices 105 110 105 102 91 101 99 89

110Purchases 96 98 98 97 103 98 100

Demand 98 105 105 109 106 94 92 93

Other fruit . Prices 92 96 107 100 95 104 106 10!

Purchases 105 112 95 101 100 94 97 97

Demand 100 109 105 103 102 94 96 92

Bread Prices 99 98 105 97 94 97 105 107

Purchases 104 102 100 102 100 99 97 95

Demand 104 97 97 101 99 103 100 101

1

Appendix B 209

TABLE 8—continued


1972 1973 1974 1975 1976 1977 1978 1979

Other cereals Prices 99 97 106 106 96 96 101 101

Purchases 100 101 99 97 101 102 100 100

Demand 99 101 102 101 102 98 99 99

Beverages . Prices 93 91 87 81 86 131 134 112

Purchases 105 100 105 102 103 94 92 100

Demand 104 94 95 92 96 106 105 109

(a) After removal of effects of price changes and income changes.

211

APPENDIX C

Estimates of national supplies of food movinginto consumption

The National Food Survey estimates of average consumption per head

presented in this Report relate only to food consumed in private householdsin 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

United Kingdom, including food used in the manufacture of soft drinks and

sheets, food consumed in catering establishments or in institutions such as

hospitals, boarding schools and prisons, food consumed by HM Forces andfood 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 obtain such overall estimates not by measuring the quantities

consumed by each of the various categories of final user but by makingmeasurements 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 year 1979 are given

on the next page.

'The relationship between National Food Survey results and estimates of national supplies

cffood moving into consumption was discussed in the Annual Report for 1967, Household

food Consumption and Expenditure: 1967, Appendix F, HMSO, 1969.


APPENDIX C

National supplies of principal foods moving into consumption in the

United Kingdom. 1979

lb per head per year

1979

Dairy products, excluding butter (as milk solids)Cheese (also included in dairy products) .

55013-6

109-6Poultry, game and rabbits (edible weight) 20-7

15-0Eggs 31-6Butter 15-0

14-312-8

Other edible oils and fats 14-5

50-6Sugar and syrups (6) . 100-5

Potatoes (raw equivalent) ..... 232-8145-2

Fruit (fresh equivalent) 130-2Pulses, nuts etc ...... 13-9

156-9Tea 6-8Coffee 5-5

Chocolate confectionery (c) 15-2Sugar confectionery (c) . 11-9

Nutritional value per head per day

2,950g 52-4g 32-7

total g 85-1

g 104vegetable ...... g 30total g 134

g 23

g 352total g 375

1,10513-3

Thiamin (d) . mg 1-73

mg 1-94

20-535-5

Vitamin C (d) 100Vitamin A: retinol equivalent (g) . . . . 1,370

Mg 2-92

kcal 176

!

N.B. More detailed estimates for the years 1976-1979 were published in British Business,

vol 3, no 11 pages 465-500.

(a) Includes some quantities of fat also shown under other headings.

(b) Refined sugar, including the sugar content of imported manufactured foods and of

honey and glucose but excluding that used in the manufacture of alcoholic drinks.

(r ) Ingredients of chocolate and sugar confectionery are also included elsewhere.

id) As these estimates relate to the nutrient equivalent of foods moving into consumption,

no allowance is made for possible cooking losses.

(e) Total nicotinic acid.

(/) Available nicotinic acid plus the contribution from tryptophan.

(g) Retinol activity and carotene are added together to obtain the total vitamin A or

retinol equivalent.

(h) Not included in total energy shown above.

213

GLOSSARY OF TERMS USED IN THE SURVEYGeneral note. The Survey records household food purchases and food obtainedwithout payment during one week. It does not include the following: foodeaten outside the home (except packed meals prepared at home); chocolateand sugar confectionery; mineral waters, squashes and alcoholic drinks1;

vitamin preparations; food obtained specifically for consumption by 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 consumption(q.v.) by the households in the sample divided by the total number of personsin the sample.

Average expenditure. The aggregate amount spent by the households in the

sample divided by the total number of persons in the sample.

Average price. Sometimes referred to as "average unit value". The aggregate

expenditure 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 of classi

fying 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 preparationhas 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 milkpuddings), 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.

Deflated price. See "Real price".

Demand. This term is popularly, and mistakenly, confused with "consumption"or "sales". The economic concept of demand is best visualised as a demand

schedule or demand curve which represents the whole series of quantities whichwould be demanded by consumers at different prices, other things being equal.Thus, a change in demand signifies a shift in the entire demand schedule or

'Exceptionally, soft drinks bought for the household supply have been recorded since1975 but not included in the standard tables. They are excluded from all the estimatesand tables in this Report except Table 32.


curve and is generally associated with such major factors as a change in incomestastes or marketing policies.

Elasticity of demand. A measure for evaluating the influence of variations ii

prices (or in incomes) on purchases. With some approximation it can be sail

that the elasticity indicates by how much in percentage terms the amount bough(in quantity or value as appropriate) will change if the price (or income) increaseby one per cent; a minus sign attached to the elasticity coefficient indicates tha

purchases will decrease if the price (or income) rises. The elasticity of demanifor a commodity with respect to changes in its own price is usually called th

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 o

cross-price elasticities which are the terms used to describe the elasticity of tht

demand for one commodity with respect to changes in the prices of other com

modities. The elasticity of demand for a commodity with respect to changes it

real income is called the income elasticity of demand; if the change in purchaseof the commodity is measured in terms of the percentage change in the physicaamount of the commodity, the elasticity may be referred to as an incomt

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 oj

expenditure. More formally, if the relationship between the quantity (Q) of 2

commodity and the level of income (Y), the price of the commodity (P) and th<

prices of other commodities Pt, P2, . . , Pi, . . , Pn is known, then the own-prictP SO Pi SQ % L

elasticity is given by ^ • the cross-price elasticities by ~ •~sb < an° tne

Kj o r Kf or\Y SO

income elasticity of quantity by 7. •s-<.. When determining a set of own-price and01

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

relationships 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 expenditureon 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— Sec 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 or nutrient

intake 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 households and a sufficiently long period of time

household stock increases might reasonably be expected to differ but little

Glossary 215

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 of freezer ownership or when there is a special in

centive to buy in bulk. For these reasons, the Survey now records separately

quantities of purchased food placed in deep freezers during the Survey week and

quantities of purchased food removed from the deep freezer for immediate

consumption. This additional information enables alternative estimates ofconsumption to be derived (see paragraph 29) which are presented in Tables 28

and 41.

Garden and allotment produce, etc. Food which enters the household withoutpayment, for consumption during the week of participation in the Survey; itincludes supplies obtained from a garden, allotment or farm, or from an

employer, but not gifts of food from one household in Great Britain to anotherif such food has been purchased by the donating household. (See also "Value ofgarden and allotment produce, etc.").

Household. For Survey purposes, this is denned 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, E 1 , E2 and OAP) according to the ascertained or estimated gross income ofthe 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 toincome group D. All households whose heads are adult male full-time agricultural workers earning less than the lower limit for income group C were never

theless placed in that group so as to keep the occupational composition ofincome groups C and D as closely as possible the same over time.

Index offood purchases. See "Index of real value of food purchased".

Index of real value offood purchased. The expenditure index (q.v.) divided by the

food price index (q.v.); it is thus, in effect, an index of the value of food purchases at constant prices. It is identical with an index of quantities derived as the

geometric mean of two separate quantity indices formed as weighted averagesof 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 to the current cost of the

base-period quantities.

Intake. See "Food obtained for consumption".

Net balance. The net balance of an individual (a member of the household or a

visitor) is a measure of the number of meals eaten in the home by that individualduring the Survey week, each meal being given a weight in proportion to its

importance. The relative weights are breakfast 3, dinner (mid-day) 4, tea 2 and

supper 5. The weights for tea and supper are interchanged according to whicheverof the two meals is the larger; if only one evening meal is taken it is given a

relative weight of 7. The net balance is used when relating nutrient intake toneed.

Nutrients. In addition to the energy value of food expressed in terms of kilo-calories and megajoules (4-184 megajoules= 1,000 kilocalories), the food is

evaluated in terms of the following nutrients :


Protein (animal and total), fat (including the component saturated, monounsaturated and polyunsaturated fatty acids), carbohydrate, calcium, ironvitamin A (retinol, 0-carotene, retinol equivalent), thiamin, riboflavinnicotinic acid (total, tryptophan, nicotinic acid equivalent), vitamins (and D.

Separate figures for animal and total protein are included; as a generalizationfoods of animal origin are of greater value than those of vegetable origin, becaust

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 o:

the diet.

Nutrient conversion factors. Quantities of nutrients available per unit weight ot

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 price flexibilitymay be regarded as the reciprocal of the price elasticity. (See "Elasticity of

demand"). If, however, the relationship between demand and prices of a numberof related commodities is being considered, the matrix of price flexibilities and

cross-price flexibilities is the inverse of the corresponding matrix of own-priceand cross-price elasticities, and in general, the individual flexibilities will not

be identical with the reciprocals of the corresponding elasticities.

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 "cost

per calorie". They have been obtained by dividing the money value of food

obtained for consumption (purchases plus supplies from gardens and allotments

etc) in each group of households by its energy value and expressing the result

as a percentage of the corresponding quotient for all households. These indices

Glossary 1\1

take into account variations in consumers' choice of food as well as variationsin prices paid.

Real price. The price of an item of food in relation to the price of all goods and

services. The term is used when referring to changes in the price of an item over

a period of time. It is measured by dividing the average price (q.v.) paid at a

point in time by the General Index of Retail Prices (all items) at that time.

Recommended intakes of nutrients. Estimates consistent with and based on

recommendations of the Department of Health and Social Security given inRecommended daily amounts offood energy and nutrients for groups of people in

the United Kingdom: HMSO 1979. Averages of nutrient intakes are comparedwith these recommendations for each group of households identified in the

Survey after deduction of 10 per cent as an allowance for wastage 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 variationin price or in consumption ; these are (for the purposes of the Survey) eggs, freshand processed fish, shell fish, potatoes, fresh vegetables and fresh fruit. (Seealso 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 inaccuracy fromthis cause is indicated by the standard error of the estimate. The extent of this

inaccuracy is expected rarely to exceed twice the standard error. Standard errorsof certain derived statistics (for example, some of the demand parameters givenin 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 counties of England and the Clydeside conurbation ie

Greater Manchester, Merseyside, South Yorkshire, Tyne and Wear, WestMidlands, West Yorkshire, and the following Local Government Districtsin Scotland: Renfrew, Clydebank, Bearsden and Milngavie, Glasgow City,Strathkelvin, Eastwood, Cumbernauld and Kilsyth, Monklands,Motherwell, Hamilton and East Kilbride.

Non-metropolitan districts. 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 personsper acre.

Low density —wards with an electorate of 0-5 but less than 3 personsper acre.


Very low density —wards with an electorate of fewer than 0-5 personsper acre.

Value of consumption. Expenditure plus value of garden and allotment produce,etc (q.v.).

Value of garden and allotment produce, etc. The value imputed to such suppliesreceived by a group of households is derived from the average prices currentlypaid by the group for corresponding purchases. This appears to be the only j

practicable method of valuing these supplies, though if the households concerned |

had not had access to them, they would probably not have replaced them fullyby purchases at retail prices, and would therefore have spent less than the esti- >

mated value of their consumption. Free school milk and free welfare milk arevalued at the average price paid by the group for full price milk (See also"Garden and allotment produce, etc").

Symbols and conventions used

Symbols. The following are used throughout: —

- = nil

... = less than half the final digit shown

n.a. = 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 the

'

constituent items and the total shown.

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Documents

Household food consumption and expenditure : annual report of … · 2016-08-30 · HI TABLES—continued Pag Regional and type of area averages of consumption, expenditure and relative