Domestic Food Consumption and Expenditure 1982

MINISTRY OF AGRICULTURE, FISHERIES AND FOOD

ousehold Food Consumption and Expenditure: 1982

Annual Report of the National Food Survey Committee

ISBN 0 11 242652 2 THE NATIONAL FOOD SURVEY COMMITTEE

G A H ELTON, CB, DSc, PhD, CChem, FRSC, FIBiol, FIFST Ministry of Agriculture, Fisheries and Food, Chairman

A W ASHBY, MS Unilever PLC

A H J BAINES, MA

PROFESSOR J A C BROWN, MA University of Oxford

C W CAPSTICK, CMG, BSc, MS Ministry of Agriculture, Fisheries and Food

G I FORBES, FRACMA, FACOM, MFCM, LRCS&P, DTM&H, DPH, DMSA, DIH Scottish Home and Health Department

J A HEADY, MA, PhD Royal Free Hospital School of Medicine

DOROTHY F HOLLINGSWORTH, OBE, BSc, CChem, FRSC, FIBiol, FIFST, SRD

P J LUND, BA (Econ), PhD' Ministry of Agriculture, Fisheries and Food

J M SLATER, BSc, MS, PhD* Ministry of Agriculture, Fisheries and Food

PROFESSOR A J RAYNER, BA, MA (Econ), PhD Nottingham University

R K SKINNER, MSc, MD, MRCPath Department of Health and Social Security

R K THOMAS, BA Office of Population Censuses and Surveys

Secretaries D H BUSS, BSc, PhD, FIFST Ministry of Agriculture, Fisheries and Food

B J DERRY, BSc, FSS* Ministry of Agriculture, Fisheries and Food

G CROFT, BSc, MSc, FSS4 Ministry of Agriculture, Fisheries and Food

' Up to January 1984 ! From February 1984 1 Up to December 1983 ' From December 1983 iii

Preface

The National Food Survey Committee exists to report the findings of the Survey and also to assist the Ministry of Agriculture, Fisheries and Food by keeping the Survey under continuous review and recommending any changes that appear desirable. The Ministry, however, has overall responsibility for the Survey, for processing the results and arranging publication of the Committee's Reports. The Social Survey Division of the Office of Population Censuses and Surveys is reponsible for the selection of the Survey sample and for supervising and contracting-out the fieldwork and coding of the Survey to a commercial agency.

The Committee wishes to renew its thanks to the Social Survey Division of the Office of Population Censuses and Surveys, to the British Market Research Bureau Limited for carrying out the fieldwork and coding of the Survey, to the Ministry of Agriculture, Fisheries and Food, and in particular to the many housewives who have given freely of their time to provide the basic information from which the Survey tabulations have been derived.

Commentaries on the Survey's findings are published quarter by quarter in British Business. Unpublished data from the Survey may be obtained on payment of a fee. Enquiries should be addressed to the National Food Survey Branch of the Ministry of Agriculture, Fisheries and Food, Room 419, Whitehall Place (West), London, SW1A 2HH (telephone 01-233 5088).

Contents

Paragraphs I INTRODUCTION 1-2

II NATIONAL FOOD SURVEY RESULTS, 1982 National averages, Great Britain ... . 3-19

Averages for social, economic and other groups . . 20-32

Special analyses ...... 33-35 Nutritional value ...... 36-38

in TABLES Page

Table 1 Changes in incomes, prices and expenditure, 1980 - 1982 17

Average consumption, expenditure and prices relating to all house holds in the National Food Survey sample

Table 2 Household food expenditure and total value of food obtained for consumption: 1982 compared with 1981 21

Table 3 Percentage changes in average expenditure, food prices and real value of food purchased: quarters of 1982 compared with corresponding quarters of 1981 . 22

Table 4 Indices of expenditure, prices and the real value of food purchased for household consumption, 1980 - 1982 23

Table 5 Consumption and purchases of individual foods; quarterly and annual national averages .. 24

Table 6 Expenditure on individual foods and percentage of households purchasing during Survey week; quarterly and annual national averages .... 28 Table 7 Prices of individual foods; quarterly and annual national averages ...... 32 Table 8 Percentage of households purchasing seasonal types of food during Survey week ..... 36 vii Ill TABLES— continued

Page

Regional and type of area averages of consumption, expenditure and relative food price levels

Table 9 Expenditure on seasonal, convenience and other foods, together with comparative indices of food prices and the real value of food purchased .... 39 Table 10 Consumption of individual foods; annual averages 40

Income group averages of consumption, expenditure and relative food price levels

Table 1 1 Expenditure on seasonal, convenience and other foods, together with comparative indices of food prices and the real value of food purchased .... 45

Table 12 Consumption of main food groups; annual averages 46

Table 13 Expenditure on main food groups; annual averages 49

Household composition group averages of consumption, expenditure and relative food price levels

Table 14 Expenditure on seasonal, convenience and other foods, together with comparative indices of food prices and the real value of food purchased .... SS Table 15 Consumption of main food groups; annual averages 56

Table 16 Expenditure on main food groups; annual averages 59

Table 17 Total food expenditure per head and per household of certain household composition groups within income groups; annual averages ..... 62 Table 18 Consumption of main foods by certain household composition groups within income groups; annual averages ...... 63

Age of housewife group averages of consumption, expenditure and relative food price levels

Table 19 Expenditure on seasonal, convenience and other foods, together with comparative indices of food prices and the real value of food purchased .... 71 viii Ill TABLES— continued Page

Table 20 Consumption of main food groups; annual averages 72

Table 21 Expenditure on main food groups; annual averages 74

Housing tenure group averages of consumption, expenditure and relative food price levels

Table 22 Expenditure on seasonal, convenience and other foods, together with comparative indices of food prices and the real value of food purchased .... 79 Table 23 Consumption of main food groups; annual averages 80

Table 24 Expenditure on main food groups; annual averages 83

Freezer-owning and other household group averages of consumption, expenditure and relative food price levels

Table 25 Expenditure on seasonal, convenience and other foods, together with comparative indices of food prices and the real value of food purchased .... 89 Table 26 Consumption of main food groups; annual averages 90

Table 27 Expenditure on main food groups; annual averages 93

Special analyses

MEALS EATEN OUTSIDE THE HOME

Table 28 All meals 97

Table 29 Mid-day meals by children aged 5-14 years . 99

SOFT DRINKS

Table 30 Purchases, expenditure and prices ... 101

Average nutritional value of household food

Table 31 National quarterly and annual averages .. 107

Table 32 Contributions made by groups of foods to the nutritional value of household food; national averages 109

ix Ill TABLES— continued Page Table 33 Regional and type of area averages ... 113 Table 34 Income group averages ... . 115 Table 35 Household composition averages ... 1 17 Table 36 Averages for household composition groups within income groups ...... 1 19 Table 37 Age of housewife group averages ... 126 Table 38 Housing tenure group averages ... 128 Table 39 Averages for freezer-owning and other households 130

Table 40 Indices of nutritional value for money of selected foods; national averages ...... 1 32

IV APPENDICES APPENDIX A Structure of the Survey ...... 135

TABLES Table 1 Constituencies surveyed ..... 143 Table 2 Quarterly composition of the sample of responding households by type of area .... 144 Table 3 Composition of the sample of responding households 145

Table 4 Average number of persons per household in the sample of responding households .... 146 Table 5 Composition of the sample of responding households: analysis by income group and household composition 147

Table 6 Main Survey classification of foods, 1982 .. 148

Table 6a Supplementary Survey classification of foods; 1982 154

Table 7 Estimates of the standard errors of the yearly national averages of expenditure, purchases and prices, 1982 156

x IV APPENDICES— continued Page

Table 8 Estimates of the percentage standard errors of average per caput food consumption according to household composition ...... 160 Table 9 Estimates of the percentage standard errors of average per caput food expenditure according to household composition ...... 162 Table 10 Estimates of the percentage standard errors of average per caput food consumption according to age of housewife ...... 165 Table 1 1 Estimates of the percentage standard errors of average per caput food expenditure according to age of housewife 167

APPENDIX B

Demand analyses and estimates of demand parameters . 169

TABLES

Table 1 Estimated income elasticity of household food expenditure ...... 170 Table 2 Estimates of income elasticities of demand for individual foods ... .. 171

Table 3 Estimates of price elasticities of demand for certain foods, 1977 - 1982 175

Table 4 Annual indices of average deflated prices, purchases and demand, 1977 - 1982 182

Table 5 Estimates of price and cross-price elasticities of demand for certain foods, 1975 - 1982 .... 196

Table 6 Annual indices of average deflated prices, purchases and demand taking into account the effect of cross-price elasticities for related commodities, 1975 - 1982 . 198

Table 7 Estimates of own-price and cross-price elasticities of demand for broad food groups, 1975 - 1982 201

Table 8 Annual indices of average deflated prices, purchases and demand for broad food groups, 1975 - 1982 . 202

GLOSSARY 203

I Introduction

1 This Annual Report presents the results for 1982 of the National Food Survey of Great Britain. It contains the full range of tables necessary to update the material in earlier Reports and comments briefly on developments in household food consumption and expenditure.

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

2 As background to the National Food Survey results, Table 1 presents information from the UK National Accounts and Retail Price Index on trends in personal disposable incomes, consumers' expenditure and retail prices. This shows that, in real terms, personal disposable incomes fell slightly in 1982 to a level 0.6 per cent below that of 1981 and some 3.7 per cent below the peak of 1980. Owing to a reduction in the proportion of income devoted to saving, total consumers' expenditure nevertheless showed a real increase of 1.3 per cent in 1982. Within this total, however, the amount accounted for by food declined, despite the fact that food prices (as measured by the Retail Price Index) rose by less in 1982 than the general rate of inflation. This continued the long-term downward trend in the proportion of consumers' expenditure devoted to food which, when measured in terms of current prices, reached the new low level of 17.6 per cent in 1982.

II National Food Survey Results, 1982

National Food Survey Results, 1982 7

II National Food Survey Results, 1982

3 The National Food Survey data were derived from records provided between Monday 28 December 198 1 and Friday 17 December 1982 by a random sample of 7,945 private households throughout Great Britain. Each household participated for 7 days, with the 'housewife' (the person, male or female, principally responsible for domestic duties) keeping a record of all food intended for human consumption1 entering the home during that period. The Survey excludes pet food, meals eaten outside the home in restaurants etc ("meals out") and also soft drinks2, alcoholic drinks, sweets and chocolate, which are often bought without the knowledge of the housewife, who is the Survey's sole informant; such items are therefore liable to be inadequately recorded. Details of the Survey sample and sampling procedure are given in Appendix A, and a glossary of terms used in the tables and text appears at the end of the Report.

National Averages — Great Britain (Tables 2-8 and Appendix B) 4 Average levels of household food consumption, expenditure and prices. Expenditure on food for consumption in the home averaged £8.06 per person per week in 1982, an increase of 43p (5 5 per cent) compared with the previous year. The general level of food prices in 1982 was 7 3 per cent higher than in 198 1 according to the Survey index of prices paid by housewives (Table 3). Within 1982, however, the rate of increase in prices was much lower in the second half of the year than in the first when fresh fruits and vegetables in particular were expensive, supplies having been affected by severe weather during their growing season. the increase was 1 cent than in Since annual in prices about '/2 per greater a food expenditure, the implication is that there must have been corresponding reduction of the same percentage amount in the real value of food purchases

(Table 3). The overall net fall in volume is mainly attributable to sharp reductions in purchases of lamb and of fresh fruits and vegetables (Table 4).

5 Milk and Cream. Household consumption of liquid milk (including welfare 4 1 0 3 and school milk) averaged 95 pints per week (Table 5) compared with

pints in 198 1. This reduction continues the longer term decline in consumption

since 1975 when it averaged 4 76 pints. Consumption of skimmed and other milk continued to increase slightly although purchases of yoghurt remained unchanged compared to 1981.

6 Cheese. Average consumption of natural cheese declined from 3 65 oz per

person per week in 1981 to 3 55ozin 1982, reflecting a fall in the consumption of Cheddar cheese in particular. Although the average consumption of processed

cheese increased slightly in 1982 the total for all cheese fell from 3 89 oz per

person per week in 1981 to 3 80 oz in 1982. 7 Carcase meat. The average consumption of beef, pork and lamb in total declined from 15-02 oz per person per week in 1981 to 14 67 oz in 1982. This 4 overall reduction reflected a fall in consumption of lamb from 25 oz per person

per week in 1981 to 3 59 oz in 1982 which was only partly offset by increases in the consumption of beef and pork. Although part of the decline in consumption

'Estimates are available from other sources of total UK supplies of basic foodstuffs — see for example British Business Vol 12, page 858, 1983. ■ Some data on soft drinks brought home are presented in Table 30, but they are excluded from all

other tables and estimates in the Report. 8 Household Food Consumption and Expenditure: 1982 of lamb can be attributed to its price rising proportionately more than the corresponding prices for beef and pork (Table 4) there is evidence that the underlying demand for lamb also continued to decline (Tables 3 and 6, Appendix B), as did demand for pork after allowing for the effects of changes in real prices and incomes.

8 Poultry. Consumption of broiler chicken fell back slightly from the record high level of 4- 55 oz in 1981 to 4 43 oz per person per week in 1982. Average consumption of other poultry also declined and at a rate proportionately more than for broilers; consumption of turkeys in particular fell back below its 1979 level although this may partly have been a reflection of the 1982 Survey finishing on December 17, somewhat earlier than usual.

9 Other meats and meat products. Consumption of most other meats and meat products showed little change compared with 1981 with the exception of frozen convenience meat and meat products, which showed a marked rise. Total consumption of other meats and meat products, including poultry, declined by nearly 0.3 oz per person per week.

10 Fish. Average consumption of fish continued to increase, reaching a level of 5 04 oz per person per week in 1982. In particular, consumption of frozen convenience fish products showed a marked rise although the consumption of canned salmon, which had shown signs of recovering in recent years, fell back to its 1979 level following concern over the safety of canned salmon from North America.

11 Eggs. After showing some signs of a halt in the previous year, the downward trend in the consumption of eggs resumed in 1982 with average consumption (including free supplies) falling to 3 51 eggs per person per week.

12 Fats. The average consumption of butter and margarine in total declined from 7 80 oz per person per week in 1981 to 7 50 oz in 1982. This reflected a continuation of the downward trend in the consumption of butter, which fell • from 3 69 oz per person per week in 198 1 to 3 17 oz in 1982; this was only partly offset by a further rise in the consumption of margarine. Average consumption of soft margarine rose to 3 05 oz per person per week although consumption of other margarines showed a small fall. The continued growth in the demand for soft margarine was the major change in this sector; it accounted for nearly 41 per cent of the total for all butter and margarine in 1982 compared with only 13 per cent in 1975.

13 Sugar and preserves. The long-term downward trend in the consumption of sugar continued with the average for 1982 falling to 10 31 oz per person per week. There was also a fall in the consumption of preserves, with the exception of jam, which increased slightly, somewhat against its longer-term downward trend.

14 Potatoes. The average consumption of fresh potatoes fell slightly in 1982 to 41*1 1 oz per person per week reflecting a rise in real prices compared with the previous year. The average consumption of frozen chips, however, continued to rise, reaching a level of 1 79 oz per person per week in 1982. The consumption of potato crisps also increased, continuing the upward trend shown in previous years. National Food Survey Results, 1982 9

15 Other vegetables. The consumption of fresh green vegetables (including supplies from gardens and allotments) declined in total from 1 1 98 oz per person per week in 198 1 to 1 1 24 oz in 1982 reflecting significantly increased prices and reduced supplies following the effects of adverse weather on growing conditions. Consumption of cabbages in particular fell although there were small increases for fresh peas and beans. The average consumption of other fresh vegetables also declined overall and although consumption of processed vegetables increased slightly, the net effect was a fall in the consumption of vegetables in total (fresh and processed).

16 Fruit. There were small falls in the consumption of most types of fresh fruit in 1982 resulting in the average consumption of fresh fruit in total declining from 1995 oz per person per week in 1981 to 18 75ozin 1982. This reduction was only partly offset by a rise in consumption of other fruit and fruit products, particularly canned fruit and fruit juices. Consumption of the latter reached a level of 4 30 fl oz per person per week in 1982.

17 Bread. Household consumption of both white and brown bread decreased in 1982, that of the latter declining from 3 62 oz per person per week in 1981 to 3 32 oz in 1982. This was offset by a continued increase in the consumption of wholewheat and wholemeal bread and in other breads. The average consumption of all bread in 1982 was 31 03 oz per person per week.

18 Flour, flour confectionery and other cereal foods. After showing some signs of recovery in 1981 purchases of flour fell back in 1982 to5 28 oz per person per week, the lowest level since 1975. Purchases of other cereal items increased slightly overall, particularly biscuits, including both chocolate and other biscuits, and also buns and frozen convenience cereal foods. Purchases of rice, however, continued to fall and were now back to their 1979 level.

19 Beverages. Household consumption of tea recovered slightly in 1982 to 2.02 oz per person per week. Average consumption of instant coffee, however, showed a small fall.

Averages for social, economic and other groups

REGIONS AND TYPES OF AREA (Tables 9, 10 and 33)

20 Two separate geographical analyses of National Food Survey data are made. The first is according to the standard regions defined in Table 1 of Appendix A to this Report, except that the very small sample from East Anglia has been merged with that from the South East region. The second analysis is according to type of area and distinguishes six categories in terms of degree of

urbanisation: (i) Greater London, (ii) the Metropolitan districts of England together with the Central Cydeside conurbation, and (iii) - (vi) four groups of

areas classified according to electoral density. Further details are given in the Glossary. is 21 The Survey designed to be representative of Great Britain as a whole and practical considerations limit the number of localities that can be included from

each region in any one year (see Appendix A for details of the sampling scheme).

The localities selected in a single year from any one region may not therefore be

fully representative of that region. The regional estimates in Tables 9 and 10 10 Household Food Consumption and Expenditure: 1982 should thus be treated with some reserve. Direct comparisons with data for earlier years should also be treated with caution for the same reason and because of changes to regional boundaries that have been made from time to time, especially on local government reorganisation in 1974. An indication of the variation which occurs from year to year may be obtained from the regional averages for 1975 to 1980 shown in Table 13 of the Annual Report for 1980.' Further details of the samples of responding households are given in Tables 2-5 of Appendix A.

INCOME GROUPS (Tables 11-13 and 34)

22 The Survey income groups (see Glossary) continue to be defined in terms of the gross weekly income of (in most cases) the head of the household. The income ranges determining each group are revised at the beginning of each year to allow for prospective inflation and for expected changes in gross earnings during the following 12 months. Details of the procedure are given in paragraphs 74-77 of the Annual Report for 1980'. The following table shows the distribution of the 1982 Survey sample according to income; further details of the sample of households in each income group are given in Tables 3-5 of Appendix A:—

Percentage of households Gross weekly income Number Income group of head of of house in whole in groups Al to D household (a) holds sample realised target

Households containing one or more earners (b): Al £310 or more 141 1-8 2-5 3 A2 £240 and under £310 368 4-6 6-5 7 B £127 and under £240 2337 29.4 41.0 40 C £77 and under £127 2118 26-7 37-2 40 D Less than £77 734 92 12 9 10

Total Al to D 5698 71-7 100 100

Households without an earner (b): El £77 or more 213 27 E2 Less than £77 895 11-3 Pensioner households (c) OAP N.A. 1139 14 3

Total all households 7945 100

(a) Or of the principal earner if the income of the head of household was below £77 (the upper limit for group D). (b) By convention, the short-term unemployed are classified as 'earners' until they have been out of work for more than a year when unemployment benefit ceases. (c) See Glossary.

' Household Food Consumption and Expenditure: 1980. HMSO, 1982 National Food Survey Results. 1982 11

23 As the income ranges have to be fixed in advance, the distribution of households in the sample according to income differs from the target each year by varying amounts (usually small). In 1982, rather more households fell into income group D than was intended, with too few falling into group C. As a result, the averages of food consumption, expenditure and nutrition for each income group are not perfectly comparable with those for some earlier years since the composition of the various groups was somewhat different. However, the "national" averages for the sample as a whole are not affected by this classification problem.

24 Table 1 1 shows that, in households containing at least one earner, the estimated average household food expenditure ranged from £7-49 per person per week in group D to £8 61 in group A. For pensioner households, as for the two categories of household with no earner (El and E2), the average food expenditure was greater than for earning households at comparable or even higher income levels. This reflects the fact that the non-earning groups contained fewer children and had more meals at home (see Table 28) than those with earners.

25 Income is by no means the sole or even the main determinant of the level of household food expenditure. Other relevant factors include family size and composition, occupation and leisure activities, other expenditure commitments, outside meals, storage facilities, access to garden produce, education and habits formed in youth. Nevertheless, other things remaining equal, those with the highest incomes are usually the highest spenders. This does not, however, hold for all foods: high income families tend to spend less on basic and comparatively inexpensive foods such as bread and eggs.

26 The effect of income on expenditure or purchases is measured by the income elasticity. This may be thought of as a measure of the effect of a 1 per cent increase of income, other things remaining equal (see paragraphs 3, 1 1 and 12

198 1 2 in B of Appendix B of the Annual Report for ')• Table Appendix presents estimates derived from Survey cross-sectional data of the income elasticities of both expenditure and purchases for individual foods as well as the income elasticity of total food expenditure. The estimate relating to the latter shown at a the foot of the table (0 22) may be interpreted as indicating that +1 per cent difference between the average net incomes of otherwise similar groups of

households can be expected to be associated with a +0 22 per cent difference between their average food expenditures.

HOUSEHOLD COMPOSITION GROUPS (Tables 14-18, 35 and 36)

27 The classification of households according to their composition in terms of the number of adults and children (see "adult" and "child" in Glossary) has remained unchanged since 1975. Table 14 shows that average household food

expenditure in 1982 ranged from £5 85 per person per week in households with 3

or more adults and 3 or more children to £9-84 per person per week in single adult families. This reflects the economies of scale in providing for larger

'Household Food Consumption and Expenditure: 1981. HMSO. 1983 12 Household Food Consumption and Expenditure: 1982 households; further, such households usually contain a larger proportion of children, whose food requirements are generally less than those of adults.

28 Differences in family size and composition have a greater effect on household food expenditure than differences in the income of the head, location or indeed any other method of classification used in the National Food Survey. This is demonstrated by Table 17, which gives the average food expenditures of households classified simultaneously according to their compositions and to the incomes of their heads. There is a far wider range in the average expenditures for household composition groups within income groups than for households of similar composition but at different income levels. Thus differences between averages expressed in per household terms can be very misleading when they are associated with systematic variations in average household size.

AGE OF HOUSEWIFE GROUPS (Tables 19-21 and 37)

29 The averages for the different groups vary appreciably but, as with other classifications according to a single characteristic, they are purely descriptive. They do not directly give a measure of the effect that age of housewife has on food consumption patterns: to do this it would be necessary to standardise the data in each group to allow for systematic differences in income, family composition and other factors which tend to vary with the housewife's age.

HOUSING TENURE GROUPS (Tables 22-24 and 38)

30 This classification is subject to the same limitation noted in the previous paragraph. There have been marked shifts in the pattern of tenure over the past few years, particularly in the growth of home ownership and the decrease in the relative importance of privately rented unfurnished property.

FREEZER-OWNING AND OTHER HOUSEHOLDS (Tables 25-27 and 39)

31 Households owning a deep-freezer suitable for freezing fresh produce and for its long-term storage accounted for 55 per cent of the responding sample in 1982 compared with 49 per cent in 198 1 and 23 per cent in 1975. The proportion of households in the responding sample owning a refrigerator was 97 per cent in 1982 compared with 96 per cent in the previous year. Details of the distribution of deep-freezers and refrigerators between different household groups are given in Table 3 of Appendix A.

32 The growth in ownership of deep-freezers has been accompanied by an increase in the variation in the Survey averages of expenditure and consumption (defined as purchases plus free supplies) for some foods because of the concomitant increase in bulk buying. Purchases of carcase meat in particular have been affected. The conventional Survey estimates of consumption art based on acquisitions of food, with purchases being measured when brought home, and garden and allotment produce (see Glossary) being measured when it is used. However, for freezer-owning households alternative estimates of consumption have also been made which exclude food bought explicitly for freezer storage but include items — regardless of when bought — withdrawn from freezers during the Survey week. These alternative estimates are much less affected by sampling variation and should, in the short-run, give a more accurate representation of actual consumption. They are shown in the National Food Survey Results, 1982 13 penultimate column of Table 26, and the final column of that table shows their effect on the national averages when combined with the conventional estimates for households without a deep-freezer. It is emphasised, however, that the alternative estimates for freezer-owning households are neither obtained by, nor equivalent to, measuring changes in households' freezer stocks: indeed, the measurements made do not in all cases allow the change in stocks to be ascertained. Rather, they are derived by subtracting from the purchased quantity of a given food the amount deposited in the freezer and then adding back any amounts of that food withdrawn. Where carcase meat is concerned, the purchased quantity recorded for bulk transactions is the weight used for pricing purposes; this will occasionally include some fat, bone or other trimmings which were subsequently removed at the customer's request before delivery. Thus when the whole purchased weight is recorded as having been deposited in the freezer, such trimmings — though never actually delivered — will appear as an implicit addition to freezer stocks. This precludes any attempt to measure stock changes as the difference between the alternative and conventional estimates of consumption.

SPECIAL ANALYSES

MEALS OUTSIDE THE HOME (Tables 28 and 29)

33 The average number of meals eaten outside the home fell back slightly in 1982 to 315 meals per person per week (of which 165 were mid-day meals). This compares with 3 25 meals in 198 1 ( 1 -75 at mid-day). The level of eating out varies considerably between different household groups (see Table 28) and this should be borne in mind when comparing the corresponding Survey estimates of food consumption and expenditure, which relate only to food brought home.

34 After showing some recovery in 1981 the average number of school meals resumed its long-term downward trend in 1982, falling to 2 04 meals per child per week (see Table 29). The number of packed meals prepared for children continued to increase, however, and reached 130 meals per child per week in 1982.

HOUSEHOLD PURCHASES OF SOFT DRINKS (Table 30)

35 The averages presented in Table 30 are from an extension of the normal Survey to cover purchases of soft drinks bought for consumption in the home as part of the household supply. Expenditure on these soft drinks, the quantities bought and the contribution they make to the energy value of the household supply are excluded from all other tables of National Food Survey data presented in this Report.

NUTRITIONAL VALUE

36 Introduction. The nutritional value of the food obtained in different categories of household within Britain in 1982 has been calculated as in previous years according to the methods outlined in Appendix A, paragraphs 14-16. The estimates are derived from the quantities of food brought into the home (see 14 Household Food Consumption and Expenditure: 1982

paragraph 3) and thus cover most of the diet for most people. The household diet will normally be supplemented by the nutrients in any meals and snacks eaten outside the home (except that sandwiches, picnics etc, made from the household food supply are covered) and by whatever contributions are made by alcoholic and soft drinks, sweets and vitamin pills. On the other hand, no allowance is made for any potentially edible food that may be wasted. The one exception to this is when comparisons are made with the intakes of nutrients recommended by the Department of Health and Social Security1 in part (ii) of Tables 3 1 and 33- 39 in this Report, and then not only meals outside the home and wastage but also the age, sex and occupational activity of the members of each household are taken into account at the assessment of households needs (see Appendix A, paragraphs 19 and 20). Thus, while all the tables are useful for determining trends in nutrient intakes over time, the comparisons with the recommended intakes are a particularly useful method of comparing the nutritional adequacy of the diets in different types of household.

37 National averages. Table 31 gives the nutritional value of the national average household diet for each quarter of 1982, in five different ways. The energy content of the household diet rose gradually throughout the year and averaged 2180 Calories (kcal) or9- 1 megajoules (MJ) per person per day over the year as a whole, which represented 96 per cent of the amount recommended. This compared with an average of 2210 kcal or 9-3 MJ (99 per cent of the recommended intake) in 1981. However, national supplies of alcoholic drinks and of sweets, which are not covered by the Survey, were equivalent to a further 0 64 MJ (154 kcal) and 0 58 MJ (138 kcal) per person per day respectively in 1982. Fat, carbohydrate and protein all contributed to the decline in energy intake, but proportionately more of the energy was derived from fat and from animal protein, and slightly less from carbohydrate, than in 1981. The ratio of polyunsaturated to saturated fatty acids rose substantially, from 0 250 to 0 273, largely because of the shift from butter to soft margarine, but the intakes of most minerals and vitamins except for iron, thiamin and retinol declined slightly from those in the previous year. The contribution made to these intakes by major foods and groups of foods are shown in Table 32, and their relative nutritional 'value for money' in Table 40.

38 Nutrient intake according to region and type of area, income group, household composition, age of housewife, housing tenure and freezer ownership. Tables 33 to 39 present the nutritional value of the diets in households classified according to each of the above characteristics. In each category, this is given as the quantity of each nutrient obtained per person per day, as percentages of the recommended intakes, as the proportion of the energy derived from protein, fat and carbohydrate, and as the proportion of the protein derived from animal sources, but no longer as the amounts of nutrient per 1000 kcal. These results continue to demonstrate that the number of children in a family affects nutrient intake far more than does income, but many of the other differences will be inter-related. Thus the nutrient intake in, for example, households in council houses is as likely to be a reflection of their income and the number and ages of the children present as it is of the type of housing per se.

1Department of Health and Social Security. Recommended Daily Amounts of Food Energy and Nutrients for Groups of People in the United Kingdom. Reports on Health and Social Subjects No 15, HMSO, 1979. Ill Tables

Tables 17

TABLE 1

Changes in incomes, prices and consumers' expenditure, 1980-1982

1980 1981 1982

Index of personal disposable income per head

In money terms 100 107-6 115-9 In real terms (c) .... 100 969 96 3 General Index of Retail Prices (a): All items 100 111-9 121-5 100 108-4 117-0

Indices of consumers' expenditure per head (d)- Household food expenditure (e) At current prices 100 105 0 1111 At 1980 prices 100 98-5 98 1 Catering expenditure on food (including welfare) (/) At current prices 100 103-3 107-9 At 1980 prices 100 97-9 96-2 Total food expenditure (including welfare) (g) At current prices 100 104-8 110-7 At 1980 prices 100 98-4 97-8 Total consumers' expenditure At current prices 100 110-5 1214 At 1980 prices 100 99-5 100-8

Total food expenditure as percentage of total consumers' expenditure on goods and services (a): At current prices 19-3 18-3 17 6 At 1980 prices 19-3 190 18 7

(a) Derived from data in the Monthly Digest of Statistics. (b) Includes all sources of personal income and takes into account deductions for income tax, national insurance contributions and net transfers abroad. (c ) Using the Consumers' Expenditure Deflator (derived from the National Accounts) to remove the effect of price changes. If the General Index of Retail Prices had been used as a deflator the indices would have been 100, 96 2 and 95 4 respectively. (d) Derived from data in National Income and Expenditure 1983 Edition. (*) Includes in addition to items in the National Food Survey, soft drinks, sweets, casual and other purchases of food not entering the household food supply, but not the ingredient cost of food consumed in catering establishments. (/) Expenditure on food (generally at wholesale prices) by commercial and non-commercial catering establishments including institutions and public authorities. Previously in this table expenditure incurred on welfare foods has been excluded. Henceforth, however, such expenditure is no longer to be separately identified in the National Accounts calculations and is therefore implicitly included in the estimates of catering expenditure. (g) Household food expenditure plus total catering expenditure on food as defined in (f) above.

Average consumption, expenditure and prices, relating to all households in the National Food Survey sample

Tables 21

TABLE 2

Household food expenditure and total value of food obtained for consumption, 1982 (per person per week)

Value of garden Expenditure o n food and allotment Value of consumption produce, etc (a) ib)

Per Per 1981 1982 centage 1981 1982 1981 1982 centage change change

£ £ £ £ £ £ 1stquarter 7-34 7-80 + 6-3 16 16 7-50 7 96 + 6-2 2nd quarter 7-55 8-34 + 10-5 14 17 7-69 8-51 + 10-7 3rd quarter 7-82 8 00 + 2-3 •22 •29 804 8-29 + 31 4th quarter 7-82 808 + 33 17 19 800 8-27 + 3-4

Yearly average 7-63 806 + 5-5 17 •20 7-80 8-26 + 5-8

(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 garden and allotment produce, etc. 22 Household Food Consumption and Expenditure: 1982

TABLE 3

Percentage changes in average expenditure, food prices and real value offood purchased

1982 on 1981 1982 on Quarters 1981 I 2 3 4

Expenditure Seasonal foods (a) + 39 + 9-2 + 191 - 8-3 - 8-6 Convenience foods ... (a) Canned + 3-9 + 61 + 3-2 + 41 + 21 Frozen .... +202 +24-2 +236 + 11-3 +20-7 Other convenience.... foods + 9-7 + 83 + 12-3 + 7-6 + IC/9 Total convenience foods + 9-8 + 100 + 11-9 + 7-3 + 10 3 All other foods (b) + 4-3 + 40 + 7-5 + 29 + 30 All foods (b) .... + 5-7 + 6-3 + 10 6 + 2-3 + 33 Food prices Seasonal foods (a) + 100 +21-9 + 17-7 - 1-2 - 5-6 Convenience foods ... (a) Canned + 4-6 + 5-4 + 5-4 + 3 9 + 3-4 Frozen .... + 52 + 3-6 + 6-0 + 7-5 + 39 Other convenience.... foods + 6-3 + 6-8 + 70 + 4-9 + 68 Total convenience foods + 5-7 + 60 + 6-5 + 50 + 5-6 All other foods (b) + 7-3 + 8-4 + 8-4 + 6-7 + 55 All foods (b) .... + 7-3 + 9-6 + 9-4 + 50 + 4-0 Real value offood purchased Seasonal foods (a) - 5-5 -10-4 + 1-2 - 7-2 - 3-2 Convenience foods ... (a) Canned - 0-6 + 0-7 - 21 + 0-2 - 1-2 Frozen .... + 14-3 + 19-8 + 166 + 36 + 16 2 Other convenience.... foods + 3-2 + 1-4 + 5-0 + 25 + 3-9 Total convenience foods + 3-9 + 38 + 5-0 + 2-2 + 44 All other foods (6) - 2-8 - 41 - 0-8 - 3 6 - 2-4 - - - All foods (b) .... 1-4 3 0 + II 2 6 0-7 (a) See "Seasonal foods" and "Convenience foods" in Glossary. (6) Excluding a few miscellaneous items for which the expenditure but not the quantity was recorded and for which average prices therefore could not be calculated. Tables 23

TABLE 4

Indices of expenditure, prices, real value of food purchased and total real value of consumption (a), 1980-1982 (1980= 100)

Real value of Expenditure Prices Food codes food purchased (1982) 1981 1982 1981 1982 1981 1982

I Main food groupings Liquid milk 4 106-7 114-2 111-7 120-8 95-5 94-6 Other milk and cream 9—17 104-6 111-9 103-5 108-3 1011 103-3 Milk and cream 4—17 106-4 113-8 110-4 118-7 96-4 95-9 Cheese 22,23 109-4 114-5 109-2 116-8 1001 981 Beef and veal 31 95-6 105-8 111-1 122-3 860 86-6 Mutton and lamb 36 1000 94-5 1060 1210 94-3 781 Pork 41 99 1 109-2 107-2 1122 92-5 97-3 Carcase meat 31—41 97-4 103-9 1090 119-7 89-3 86-8 Bacon and ham, un cooked 55 104-3 108-3 105-7 1151 98-7 941 Poultry, uncooked 73,77 1110 112-7 102- 1 110-4 108-8 1020 Other meat and meat products 46.51,58-71.1 78-88,94 J 109-4 121-2 106-2 1131 1030 107- 1 All meat 31—94 103-2 110-5 1070 1161 96-5 95-2 Fish, fresh and processed 100—117 102-5 105-2 101-2 106-7 101-3 98-6 Fish, convenience 118—127 111-2 119-7 105 2 109- 1 105-7 109-8 Fish 100—127 106-9 112-6 103-2 107-9 103-6 104-4 Eggs ... 129 105-7 105-3 107-2 112-8 98-6 93-3 Butter 135 97-7 91-2 107-2 116-7 91-2 781 Margarine 138 1100 116-3 102-5 102-7 107-3 113-2 Other fats 139-148 990 111-4 99-5 102-2 995 108 9 Fats 135—148 1011 101-6 104 4 109-7 96-8 92-6 Sugar 150 1080 1100 109-2 119-4 98-9 92 1 Preserves 151— 154 108-6 108-9 106-5 1121 1020 971 Potatoes (raw) 156—161 113-5 140-7 112-9 140-2 100-5 100-3 - Fresh green vegetables 162—171 111 ■ 110 1 1130 120-4 98-3 91-5 Other fresh vegetables 172-183 105-6 103-8 103-2 105-9 102-4 98- 1 Other vegetables 184—208 1111 124-3 104-8 113-9 1060 109- 1 Vegetables 156—208 1100 119-8 106-9 117-4 102 9 102- 1 Fresh fruit 210—231 105-5 109-2 1064 1221 99 1 89-5 Other fruit 233—248 104-2 107- 1 100-7 101-5 103-5 105-6 Fruit 210—248 1050 108 5 104-3 114-2 100-7 950 Bread 251-263 107-2 110-4 106-7 1110 100 4 99-5 Cereals, other than bread 264—301 108-7 115-8 107-8 114-2 100-9 101-4 Cereals 251-301 108' 1 113-6 107-4 112-9 100-7 100-7 Beverages 304-313 97-4 98 1 990 100-9 98-4 97-2 Miscellaneous foods (b) 315—334,339 110-7 118-2 107-6 1130 102-9 104-7

II Seasonal, convenience and other foods Seasonal foods (c) 1070 111-2 1070 117-8 1000 94-4 Convenience foods (0 Canned 1080 112-2 103-7 108-5 104 1 103-4 Frozen 107-3 1290 104-5 109-8 1027 117-5 Other convenience foods 108-6 1191 1060 112-6 102 4 105-7 Total convenience foods 108-3 118-9 105-3 111-3 102-9 106-8 All other foods (b) 104- 1 1086 107-4 115-2 96-9 94-2

III ALL FOODS (b) 4-339 105-6 111-7 106-8 114-5 98-9 975

Indices of total value Indices of total re al of consumption (a) value of consumptio n(fl)

1981 1982 1981 1982

IV ALL FOODS (b) 105 8 112-0 99 1 97-8

(a) Total value of food purchased for consumption in the home, plus, the value of garden and allotment produce etc (see Glossary). (b) Excluding a few miscellaneous items for which the expenditure but not the quantity was recorded and for which average prices therefore could not be calculated. (<-) Foods included in these categories are itemised in Appendix A, Table 6. 24 Household Food Consumption and Expenditure: 1982

TABLE 5

Household consumption of individual foods (a): quarterly and annual national averages, 1982

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

Consumption

Jan/ Apr«/ July/ Oct/ Yearly Yearh March Sept Dec average averap

MILK AND CREAM Liquid milk 4-01 3-87 3-83 3-87 3 90 313 Welfare (pt) 003 0-03 004 004 O03 School (pt) 0-02 0-02 0-02 O03 O02

Total liquid milk (pt) 407 312 3 89 3-93 3-95 313 Condensedmilk (eq pt) 0-08 0-I0 on O08 O09 009 Dried milk, branded (eq pt) 006 003 004 005 O05 004 Instant milk (eq pt) 0 10 o-io 015 013 012 012 008 0-09 009 008 O09 O09 007 0 10 O10 O06 008 0-01 002 f>03 003 002 003 O03

Total milk and cream (pt or eq pt) 4-47 4 38 4 40 4 3d 4 40 427

CHEESE: 3-42 368 3-59 3 50 3-55 355 0 24 0-27 025 025 025 025

JOS 3 94 313 3 75 3 SO 3m

MEAT AND MEAT PRODUCTS Carcasemeat Beefand veal(b) 7-86 6 58 6 82 698 7-06 7-00 Mutton and lamb (ft) 2-98 3I9 4-10 409 3-59 355 Pork (») .... 446 4-0I 3-60 403 402 399

Total carcasemeat 1529 I3-7S 1452 1510 14-67 1454

Other meatand meatproducts 0-82 066 0-68 071 072 071 Offals, other than liver 027 OI9 022 031 025 025 Baconand ham. uncooked{b).... 383 4 07 409 3 81 3-95 395 Bacon and ham, cooked, includingcanned 101 I 35 115 109 115 1IS Cooked poultry, not purchasedin cans 0 29 0 30 0-39 019 029 029 Corned meat 064 075 076 0 72 072 072 Other cooked meat,...... not purchasedin cans 046 066 063 057 058 05t Other cannedmeatand cannedmeatproducts 120 H6 126 1-23 121 121 Broiler chicken,uncooked,including frozen 467 445 418 4 41 443 440 Other poultry, uncooked,includingfrozen (o) 180 2-7I 1-81 2 20 213 2W Rabbit and other meat 0-08 006 004 017 O09 008 Sausages,uncooked,pork .... 170 I -67 184 1-60 170 1-70 Sausages,uncooked,beef 155 160 1-57 1-79 163 1-62 Meat piesand sausagerolls, ready-to-cat 069 OT7 076 067 OT2 072 Frozen conveniencemeatsor frozenconvenience meatproducts 1-71 1-75 1-59 202 1-77 1-77 Other meatproducts(b)...... 2-65 2-6I 2 78 2-74 2 70 269 Total other meatand meatproducts 23iS 24-78 23-74 24-24 24-04 23-9!

Total meatand meatproducts 3SH7 3856 3126 3934 38 71 3146

FISH: White, filleted,fresh 0 81 087 081 0-96 086 086 While, unfilleted.fresh 020 0 16 024 027 022 019 White, uncooked,frozen .... 058 062 065 0-54 060 060 Herrings, filleted,fresh .... O0I O02 001 O0I O0I Herrings, unfilleted,fresh .... QrOI O02 O02 004 O02 O02 Fat. fresh,other than herrings .... 0 14 015 020 0 18 017 0IS White, processed 021 022 023 027 023 023 Fat. processed,filleted ..... 012 019 012 013 014 014 Fat, processed,unfilleted .... 001 O02 003 O02 O02 O02 Shellfish .... 0-09 016 013 OI0 012 012 Cooked fish 0-73 081 0-91 084 082 0S2 Canned salmon 0 16 0 14 017 018 OI6 016 Other cannedor bottledfish 0 41 049 048 049 047 047 Fish products,not frozen on 014 017 0 15 014 014 Frozen conveniencefish products.... 1-09 110 095 1-05 1-05 l«

Totalfish 4-69 570 5 12 5 25 504

EOGS 3 42 3*4 3-47 351 351 335 (no) | Tables 25

TABLE 5 —continued

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

Consumption

Jan/ April/ July/ Oct Yearly Yearly June Sept Dec average average FATS: Butter (6) 3 20 J IS 3-03 3 29 3 17 3 17 Margarine (o) 4 21 ill 4-29 4 43 4-33 4 33 Lard and cooki ng fat 1-70 170 I SO I 83 I 76 I 76 oils (fl oz) I-Oft TOO om I 17 I 03 I 03 All (an 060 0-72 0-73 l)-7] 0 69 0 69

Total fats 10 76 10-98 10?) 11-43 10-98 1097 SUGAR AND PRESERVES: Sugar 1046 957 I I 01 1022 10-31 1031 Jams, jellies and fruit curds 0 98 091 099 098 0-97 0 92 0-65 0 59 0 59 0 74 0 64 064 Syrup. 0 20 017 018 018 0 18 0 18 Honey 0 25 0 14 0 16 0 25 0 20 0 20

Total i r and preserves 12Si 11-37 12-94 12-37 1230 122}

VEGETABLES Old poutoes January-August not prepacked 3326 1525 0 55 12-27 II 46 prepacked 7 99 4 II 003 303 103 New potatoes January-August not prepacked 0 84 1575 2047 9-27 8 33 prepacked 0 08 I 04 248 090 090 Poutoes September-December not prepacked 1502 37-76 13-19 I I 73 prepacked 2 37 7-41 2 45 245

Total fresh potatoes 4217 36 IS 40 93 43 17 41 II J790

Cabbages,fresh 3-37 4 49 3 89 3 51 3 81 301 Brusselssprouts, fresh : 15 005 0 34 3 59 154 127 Cauliflowers, fresh 2181 2 37 305 2 58 2 50 2 29 Leafy salads,fresh 0-69 2 22 2 19 0 68 144 117 Peas, fresh 0 27 II 44 0 89 (130 (148 0 16 049 0 4? 3 39 0 77 [ 28 0 24 0 13 0 30 0 21 Oil 0 19 0 10

Totalfresh green 9 /() 103} 139! II 34 // 24 * 23

Carrots, fresh 180 2 84 3 38 4 42 3 61 3 12 Turnips and swedes,fresh 204 I) 61 064 I 8? 129 III Other root vegetables,fresh .... 0 95 0 5< (I 80 I 01 0 83 061 Onions, shallots, leeks,fresh 3 23 2 88 2 78 165 3 13 2 ?8 Cucumbers,fresh 0 57 143 144 0 57 100 0 93 Mushrooms, fresh 0 56 0 58 0 M 0 55 0 55 ll 55 Tomatoes, fresh ..... 247 4 35 598 3 13 3 98 3 30 Miscellaneousfreshvegetables 0-87 0-91 2 08 1 18 126 104 7br«7otherfresh vegetables .... 14SO 14 13 1638 IS 66 134: Tomatoes,cannedor bottled 146 I 44 122 139 138 1 18 Canned peas 2 64 265 2 25 2 59 2 53 2 53 Canned beans 4-34 19(1 4 10 4 32 4 16 4-16 Canoed vegetables,other than pulses, potatoes or tomatoes 1-23 I 23 I 04 I 02 113 Dried pulses,other than...... air-dried 0 36 0 25 0 22 0 18 0 10 0 30 Air-dried vegetables 0 02 0 01 001 0 01 (101 0 01 Vegetablejuices .....(fl oz) 008 0 14 0 14 008 (I I I Oil Chips, excluding frozen 0 91 0 94 1 18 0 93 099 099 Instant potato .... 008 0 09 006 0 06 0 07 (I 07 Canned potato 0 12 0 16 0 14 0 10 0 13 0 13 Crisps and other potato products,not frozen 0 84 0 88 0 89 0 87 0 87 0 87 Other vegetableproducts 0 26 0 44 0 35 027 (I H II 11 Frozen .... 1-73 194 176 180 181 181 peas Frozen beans 0 55 0-34 0 34 0 49 (148 0 48 Frozen chips and other...... frozen conveniencepotato products 1-87 2-22 145 1-60 I '9 AUfrozen vegetablesandfrozenvegetableproducts. 1-36 I 23 103

Totalprocessedvegetables 17-83

Total vegetables 8362 88 68 90-m '6 ,1.'

FRUIT Fresh Oranges 3 16 1 76 I 89 I ^9 2 70 2 70 Other citrus fruit 2 36 153 0 87 Ml I 72 I 72 Apples 6 42 617 700 8 49 "112 5 9(1 Pears 0 99 0 54 (I 89 123 0 91 (I 8< Stone fruit 0 15 0-53 3 72 0 24 1 16 105 Grapes 0 23 0 31 (I 66 II 7\ (I 48 II 4n Soft fruit, other th 0 24 101 150 0 21 II * II 44 Bananas 2 56 l II 3 11 2 96 2 U4 291 Rhubarb (I 22 I 18 0 39 0 05 0 46 urn Other fresh fruit 0 15 0 31 0 76 0 39 I) 4(1 II 41)

Totalfreshfruit 1669 19-33 20 79 IK IS 1.1 16S4 26 Household Food Consumption and Expenditure: 1982

TABLE 5 — continued (oz per person per week, except where otherwise stated)

Consumption

Jan/ April, July/ Oct Yearly Ycarh March June Sept Dec average average

FR UIT—continued Canned peaches,pearsand pineapples 1-24 1-52 1-65 1-33 143 143 Other cannedor bottledfruit I'M 138 1-27 107 1-22 119 Dried fruit and dried fruit products 0-52 0 57 064 151 0-81 0(1 Frozen fruit and frozen fruit products 004 005 007 005 0-06 o-os

Nuts and nut products 033 0-30 0 30 0-67 0 40 0-39 4 Fruit jukes .... '

White bread,small loaves,sliced 0-39 0 53 047 054 0-48 048 315 345 325 3-43 3-32 331 2 Wholewheatand wholemealbread 1-86 2 14 2 14 16 208 2-07 3-75 390 409 4-00 394 3-92

Total bread 30 42 3131 3122 3119 31-03 3091

Flour 5 10 498 5-27 5-75 5-28 5-21

Buns, sconesand teacakes 1 24 0-90 0-75 119 1 02 1-01 259 271 281 285 2-74 274 0 025 30 0 21 0-20 0-24 024 4 4 4 Biscuits,other than chocolatebiscuits 395 19 407 23 11 4-11

1 24 1 37 1 26 1-35 1-31 IM Oatmealand oat products 043

329 3-40 390 356 354 3 54 Canned milk puddings 105 089 0-93 0-97 Cr% Cr96

0 17 0-11 o-ii 027 017 o-it Rice 0-61 0-77 0-74 0-77 0-72 072 Cereal-basedinvalid foods (including "slimming" foods) 002 003 002 0-02 042 009 004 009 006 0-07 O07 Frozen conveniencecerealfoods 0-69 0-61 0-62 0-66 065 065 Cereal conveniencefoods, including car ncd, not 2 235 23 2 25 2-35 2-30 2-30 0-51 0-43 0-40 045 045 045

53-96 54-62 54-96 56-21 54-95 54* BEVERAGES; Tea 1-94 Ml 1-97 2-07 2-02 HO

Coffee, beanand ground 013 o-n 009 0 12 o-n 0-11

051 0-51 047 0 54 051 0-51

Coffee, essences «1 oz) 0 01 0-01 0-04 003 002 0-02

Cocoa and drinking chocolate 0 18 010 010 0-16 014 014 0-09 012 0-11 0-22 0-14 0-14

2S6 2-96 279 3 13 2-93 .'-Si

MISCELLANEOUS

Baby foods, cannedor bottled 0-22 0 18 0-17 0-13 0-18 0-11

346 2 10 2 14 293 266 2-6*

Soups, dehydratedand powdered 0-13 009 0 10 0-17 0-12 012 Acceleratedfreeze-driedfoods (excluding coffee) — — — — — —

Spreadsand dressings 0-31 0-58 053 0 28 0-42 042 , Pickles and sauces 1 79 215 1-87 208 1-97 1-96

Meat and yeastextracts 0 18 0 13 015 0-17 016 016 0 Table jellies, squaresand crystals 0 26 0-33 031 30 OJO 0-30 Ice-cream,mousse 1(1oz) 205 336 3'83 2-75 3O0 300 All frozen conveniencefoods, not specifiedelse- 001 001 O0I 0-01 Salt 095 0;67 076 0-88 0-82 0*82

0-01 001 001 0 01 Tables 27

TABLE 5—continued (oz per person per week, except where otherwise stated)

Suppltnwntaryclauificatton (a) (c) Consumption Purchases

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

CHEESE Naturalhard:— CheddarandCheddar type 2-45 2-57 2-46 2 52 2-50 2-50 OtherUK. varietiesor foreign equivalents 0-52 0-57 0-59 0-57 OS6 0 56 Edamand other contmenial 0-20 0-21 023 017 0-20 0 20 0-26 0-33 0-32 024 029 0 29

1-47 3-68 3 59 J so 3 55 3 55

CARCASEMEAT: Beef— joints (including sides)on the bone 0-75 0-08 0-67 028 0-44 0-43 2-52 2 10 2 19 2 26 2 24 steak, lessexpensivevarieties 1-84 146 144 189 166 1-65 steak,moreexpensivevarieties 0-87 086 093 0-76 085 0 84 2 12 163 166 180 1-80 ISO other, and veal .... 0-07 003 O03 007 O05 O04 Totalbeefand veal ..... 786 6 58 6 82 <-M 7-06 700 Mutton 007 004 004 002 004 004 Lamb:—joints (including sides) 163 193 2 56 2-72 2-21 2 19 chops (including cutletsand fillets) 092 103 1-27 113 109 108 all other 035 0-19 0 23 021 024 0-24 Totalmuttonand lamb .... 2-98 319 4 10 409 3 59 3 55 Pork:— joints (including sides) 2 29 194 1-47 197 192 189 1-47 1-39 148 140 143 1-42 fillets and steaks 0 16 0-24 0 25 0 28 023 0-23 aDother 0 54 044 0-41 0 38 044 044

4 46 401 3-60 4-03 402 3 99

OTHERMEAT AND MEAT PRODUCTS: 0 15 on 009 0 13 OI2 012 O40 0 35 0-33 0 36 0-36 036 026 0 19 0 23 019 022 0-22 X :::::: 0 01 0-01 O03 002 0-02 O02 Totalaver 0 82 066 0 68 0-71 0-72 0-7/

Baconand ham uncooked joints (including sides and steakscut from 0-87 129 104 083 101 101 064 0-61 0 81 065 068 068 rashers,not vacuum-packed 232 2 17 223 2 32 2 26 2 26

Totalbaconand ham, uncooked 3-83 4-07 4-09 311 3-95 315

Poultry, uncooked,including frozen:— chicken,other than broilers 121 1-76 1-31 144 1-43 142 047 088 0-47 0-71 063 062 all other 0 13 006 002 005 007 005

Totelpoultry, uncooked,other than broilers 180 2 71 1-81 2 20 213 209

Delicalessen-typcs. usages 0-27 034 0-27 0 30 029 029 Meal pasta and spreads 009 0 10 009 009 O09 009 Meat pies,pastiesand puddings.... 120 125 1-24 126 1-24 123 0 54 048 0-63 0 53 0-54 054 Other meatproducts,not specifiedelsewhere 0-57 0-44 055 055 0 53 053 Totalother mealproducts .... 2*5 2-61 2 78 2-74 .270 2*9 FATS Batter— New Zealand 093 0-97 0 84 075 087 087 .... 0 50 056 0 52 0 61 0 55 055 UK 0-87 0 83 076 109 089 088 other 090 082 0-91 0-84 087 087

3 20 318 303 3 29 3 17 317

Marantic - toft 2 84 3 16 307 3 12 305 305 1-37 122 122 1 31 128 128

421 438 4 29 4 43 4 33 4 33

(«) Sec Appendix A. Tables 6 and 6a for further detailsof theclassificationof foods. (6) Thesefoods are givenin greaterdetail in this table under"Supplementaryclassifications" (r) Supplementarydata for certainfoods in greaterdetail than shownelsewherein the table, thetotalsfor eachmain food arc repeatedfor cue of reference. 28 Household Food Consumption and Expenditure: 1982

TABLE 6

Household expenditure on individual foods (a): quarterly and annual national averages, 1982

(pence per person per week)

Expenditure Percentile of ill households purchiBBK Jan/ April/ July/ Oct/ Yearly March June Sept Dec •venae fooddurns Surveyaeek

MILK AND CREAM: Liquid milk 7819 76-41 75-72 77-82 77-03 Welfare — — —— — - 009 0-03 006 0-03 0-05

7828 76-43 75-78 77-85 77-09 96 1-57 1-93 2-20 156 182 12 102 0-72 0-98 103 0-94 116 1-21 1-85 1-55 144 ] 3-98 4-90 4-62 4-54 4-51 22 Other milk (r) 158 2-19 2 12 156 186 7 34* 4-05 367 3-51 3-67 16 Total milk and cream ..... 9/015 9144 9122 91-60 91 33 ft! CHEESE: 2387 25-91 25-40 25-46 25'16 66 Processed ...... 203 2-21 2-16 211 2-13 13 Total cheese 25 89 28 12 27-56 27-57 27-28 69

MEAT AND MEAT PRODUCTS: Carcasemeat Beefand veal(r) 6906 62-27 62-28 64 40 64 50 56 Mutton and lamb (r) 2165 2338 2804 26-97 2501 27 Pork .... 27-59 2592 23-19 25-87 25-65 33 (c) 11829 111-57 11352 117-24 11516 73

Other meatand meatproducts 3 35 2-78 2-97 2-99 3-02 16 Offals, other than liver 112 0-75 0-87 1-27 I 00 5 Baconand ham, uncooked(r).... 27 37 29-80 2929 2800 28 62 59 cooked, includingcanned... 1001 13-47 1210 II 20 11-68 40 Bacon and ham. Cooked poultry, not purchasedin cans 2-45 2-70 3 56 198 2-67 7 4-90 5-47 566 529 5 33 22 Other cooked meat,not purchasedin cans 407 604 5 76 539 5-31 22 Other cannedmeatand cannedmeatproducts 505 508 5-71 5-42 5-31 20 Broiler chicken,uncooked,including frozen 18-37 19-48 1908 19-27 1905 28 Other poultry, uncooked,including frozen(<■) 758 II 25 822 10-04 9-27 1 Rabbit and other meat 044 0-26 019 0-72 0-40 1 Sausages,uncooked,pork .... 7-49 759 8-46 7-55 7-77 27 Sausages,uncooked,beef 650 6-75 662 7-51 6-85 24 Meat piesand sausagerolls, ready-to-eat 3-66 4 29 4-34 3-81 402 li Frozenconveniencemeatsor frozenconvenience 9-74 10-55 10-22 1200 10-63 22 Other meatproducts(c) .... 1800 17-84 19-87 19-32 18-76 41 Total other meatand meatproducts 130-09 14411 142-91 141-75 139-72 94

Total meatand meatproducts 248-38 255-68 256-43 258-99 25488 %

FISH: White, filleted,fresh 5 46 5-85 5-30 6-47 5-77 14 White, unfilleted.fresh 092 0-76 III 1-42 105 2 White, uncooked,frozen .... 3-92 428 4-47 3-82 4 12 9 Herrings,filleted, fresh .... 002 0-05 007 004 0-04 ~ Herrings, unfilleted.fresh .... 004 007 006 015 008 ... Fat, fresh, other than herrings .... 0-71 093 1-34 114 103 2 146 156 160 1-96 1-65 4 Fat. processed,filleted 0-72 1-40 0-80 085 0-94 3

FATS: 1650 1652 15-81 17-41 16-56 47 9 37 9-73 9 61 1003 9-69 48 Lard and compoundcooking fat 284 2 88 303 313 2-97 29 Vegetableand saladoils (fl oz) 205 1-95 163 2-27 |-*7 7 223 265 2 54 2-75 254 14

3300 33 73 32-62 3559 33 73 * Tables 29

TABLE 6 —continued

(pence per person per week)

Expenditure Percentage of ail households purchasing April/ July/ Yearly Jan/ Oct/ eachtypeof March June Sept Dec average food during Survey week

SUGAR AND PRESERVES: Sugar 1234 1178 13-77 13-41 1283 53 Jams, jellies and fruit curds 2 38 2-27 251 2-48 2-41 13 Marmalade I 47 I 41 I 42 1-83 I 53 10 Syrup, treacle 045 0-37 0-41 0-44 0-42 2 Honey 101 0-65 0-65 1 14 086 3

Tola!sugar a 17-65 1648 1876 1931 1805 62

Old potatoes January-August not prepacked 1513 9-72 018 6 26 prepacked 480 290 001 193 New potatoes January-August not prepacked 090 1796 799 6-71 prepacked 008 1-22 I 36 0 67 Potatoes September-December 440 12 12 4 13 I 03 3 30 I 0*

Totalfresh potatoes 20-90 31 80 14W 1542 20 78 62(b)

Cabbages,fresh 341 494 2-23 203 315 2? Brusselssprouts, fresh 243 003 046 259 I 38 14 Cauliflowers, fresh 2-70 3-26 2-82 2-39 2-79 20 Leafy salads, fresh 2-59 4-72 312 I 70 303 33 Peas,fresh 0 01 0 39 049 0 01 0-22 Beans,fresh 003 0 15 I 29 012 0-40 3 Other fresh greenvegetables 029 0 33 0-21 021 0-26 2

Totalfresh green vegetables 1145 ins 11-24 t3

Carrots, fresh 354 3 22 214 2-42 283 35 Turnips and swedes,fresh 1-33 046 040 III 0-83 11 Other root vegetables,fresh 100 0-73 068 098 085 10 Onions, shallots, leeks,fresh 295 3-47 2 78 290 302 36 Cucumbers,fresh 150 3 30 2 13 1-23 204 24 Mushrooms, fresh 3 20 3 19 2-83 2-97 305 21 Toe 657 13-36 7-54 5 32 SO 2 16 2 50 13 Totalotherfresh vegetables .... 22-25 J02J Tomatoes,canned or bottled 1-47 147 I 29 I 42 I 41 19 Canned peas 349 364 3 12 3 58 346 » Canned beans 585 543 5-87 624 5-85 4t Canned vegetables,other than pulses, potatoes or tomatoes 245 2 54 2'18 212 2-32 II Dried pulses,other than...... air-dried 079 0 60 059 0 87 0-71 6 Air-dned vegetables 0 26 0 15 0 II 0-17 0-17 1 Vegetablejuicesblejuices .....(fl oi) 0-21 038 034 022 029 3 excluding fro 3-57 3 83 5 12 4 18 4 18 21 042 048 0 29 031 0-38 3 Canned potato 023 0-30 0-27 0 18 024 2 Crisps and other potato..... products,not frozen 7 15 7-41 7-58 7-52 7-41 33 Other vegetableproducts 126 190 168 133 I 54 II 376 4 39 385 391 3-98 17 1-50 I 52 096 126 131 6 ind other frozen conveniencepotato 337 4-54 296 307 3-49 frozen vegetablesand frozenvegetableproducts. 3-42 284 2 83 3 18

Totalprofessed vegetables 82 Total vegetables

FRUIT

4 86 5-28 317 289 405 2< 384 2 13 I SI 3-75 2-81 10 1062 13-32 985 8 10 1047 48 I 67 I 20 I 25 1-58 1-42 II) 0 50 I 86 699 048 246 II 0-86 I 48 I 81 155 I 43 7 Soft fruit, other than grapes 003 288 I 91 004 1-22 4 Bananas 459 608 592 553 553 <2 Rhubarb 017 0-21 004 002 0-11 Other fresh fruit 0 41 088 1-48 084 090

Totalfreshfruit 27-57 3532 33 94 24 79 3041 30 Household Food Consumption and Expenditure: 1982

TABLE 6 —continued (pence per person per week)

Expenditure

Yearly Jan/ April/ July/ Oct/ eachtypeof March June Sept Dec average fooddunnz Surveywork

FRUIT— conlinurd

Canned peaches,pear*and pineapples 2-32 284 311 2-58 271 20 Other cannedor bottledfruit 2-47 3-20 2-77 2-59 276 17 Dried fruit and dried fruit products |-99 2 16 2-25 4-96 2-84 II Frozen fruit and frozen fruit products 0-17 0-18 0-24 0-24 0-21 1 II Nuts and nut products I'M 1- 84 1- 89 407 2-42 5- ozj 23 Fruit juices .... (fl 5-94 6-62 660 78 624 Total otherfruit andfruit products 14 78 I6S5 1686 20-22 1718 « a-js 5217 5080 45-01 4759 to

CEREALS: White bread,large loaves,uruliced 7-97 6-50 6-62 6-43 688 23 White bread,large loaves,sliced 18-25 19-14 19-22 19'II 18-93 51 15 2- White bread,small loaves,unsliced 2-47 2- 93 2'68 63 267

White bread,small loaves,sliced 0-73 103 0-90 102 0-92 •

5-26 5-74 5-40 5-82 5 56 21 IS Wholewheatand wholemealbread 307 3- 55 3-55 3- 67 3-46 9-76 1035 10-97 10-85 10-48 45

47-51 49-24 4934 49-53 48-90 94

389 3-89 408 4-45 408 23 2- Buns, sconesand teacakes 3- 92 3-42 87 3'84 351 22 Cakesand pastries 13-72 14-52 15-72 15-69 14-91 46 Crispbread 097 116 0-82 0-69 0-91 • Biscuits,other than chocolatebiscuits.... 12-52 13-60 1303 1409 13-31 60 788 851 7-97 8-83 830 33 5 Oatmealand oat products 085 0-75 0 70 086 0-79

II 20 II 70 13-67 12-64 1230 41 12 1- 1 Canned milk puddings 1-61 1 40 1 -51 62 53 4 1 0-68 0-46 0- 51 45 0-77 7 1 16 1 61 1- 43 l'58 l'44 Cereal-basedinvalid foods (including Hsimming" foods) 0-22 0-31 0-28 0-01 0-20 0- 0 71 0-49 0 81 0-62 66 i? Frozen conveniencecerealfoods 4-23 3-79 3- 96 4-14 4-03 Cereal conveniencefoods, including canned. not

8 17 838 8'32 8-25 828 39 7 1- 1 19 0-98 0-99 102 04

12041 12422 126-01 129-31 124-99 N

BEVERAGES: 12-48 13-41 12-96 14-29 1328 50 4 1 Coffee, beanand ground 1 63 1-48 1 26 1-59 49 10-51 10-49 9-80 1216 10"74 28 Coffee, essences 0-06 010 0-30 019 0-16

Cocoa and drinking chocolate 113 0-64 0-67 109 0-88 ~43

0 50 0 61 0-60 0-71

26 30 26-7} 2560 3043 27-27 tt

MISCELLANEOUS: 1 Baby foods, cannedor bottled 098 0- 80 0-76 0-55 0-77

565 3-62 3- 75 501 451 24 9 Soups, dehydratedand powdered 1-57 I'll 1 16 2-14 1- 49 Accelerated freezc-dried foods (excluding coffee) II 1 1 Spreadsand dressings 1 42 2-59 248 42 98 5 .... 5-30 6 10 5-56 6-20 79 29 13 1 Meat and yeastextracts 219 1- 67 88 229 201 II Table jellies, squaresand crystals.... a 79 0-99 0-88 089 0-89 18 Ice-cream,mousse (fl oz) 4-50 7-39 7-82 5-89 640 All frozen conveniencefoods, not specifiedelse- 006 003 0-03 0-02 0-03

Salt 063 046 0-54 0-61 056 ~7 1 Artificial sweeteners(expenditureonly) 008 0 16 028 Oil 0-16 Miscellaneous(expenditureonly) 433 404 4-36 4-82 439 27 0-07 006 009 004 0-07

29-01 2959 29-99 29-04 S5

1780 U34 E8W U-06 100 Tables 31

TABLE 6 —continued (pence per person per week)

Supptrmenlary classification(a) (d) Expenditure Percentage of all households purchasing April, July/ Yearly Jan/ Oct/ eachtypeof March June Sept Dec average food during Survey week

CHEESE: Natural hard: — Cheddar and Cheddar type 16-86 17-90 17-21 1793 17-47 51 Other UK varietiesor foreign equivalents 383 4-22 4-25 4-23 4-13 IS Edam and other continental 139 1-47 156 1-26 1-42 7 179 231 2-3* 204 213 10

23 87 25 91 2540 25 46 25 16 66 CARCASE MEAT. Beef:— joints (including sides)on the bone 4 21 0"84 4 66 1-84 289 1 joints, boned 23 16 25-31 2155 2207 2302 16 steak, lessexpensivevarieties.... 15-51 1283 11-90 1648 1418 23 steak, more expensivevarieties II 64 II 88 12-83 10-94 11-82 13 1410 1116 II 05 1242 12 18 27 other, and veal .... 0-44 0-25 028 064 0-40 1 Total beef and veil 69-06 62-27 6228 64 40 64 50 56

Mutton 0-45 019 0-28 0-13 0-26 1 Lamb:— joints (including sides) 1185 13-54 16-40 16-96 14-69 II chops (including cutletsand fillets) 7-78 903 10-50 8 90 9-05 16 157 062 0-87 097 101 3 Total mutton and lamb .... 2165 23-31 2804 26-97 2501 27 Pork:— joints (including sides) 1267 tl-11 8 31 II 32 10-85 9 10-92 10-33 1061 1041 10-57 19 2-37 205 4 all other 2-31 1-91 2-18 5

Totalpork 2759 25 92 23 19 25 87 25-65 33

OTHER MEAT AND MEAT PRODUCTS Liver:— ox 0-47 0-40 0-36 0-47 0-42 i lambs 1-87 163 168 174 1-73 9 ...... 095 068 0 79 066 0-77 5 0-07 007 0-14 0 II 0 10

3 33 278 297 2-99 3-02 16 Bacon and ham uncooked:— joints (including sides and steakscut from 582 909 698 5 52 6-85 II rashers,vacuum-packed 517 545 644 5-72 5-69 IS rashers,not vacuum-packed 1638 1526 1588 1677 1607 43

Total bacon and ham. uncookrd 2737 2980 29 29 2800 2862 59

Poultry, uncooked, including frozen:— chicken, other than broilers 435 6-62 501 5-66 5-41 i 2 55 422 303 4 28 3 52 4 068 041 0-18 010 0 34

Total poultry uncooked,other than broilers 7-58 II 25 8 22 10-04 927 9

Delicatessen-!ype sausages 196 267 2 15 2 35 228 12 Meat pastesand spreads .... 0 86 098 0 91 089 091 7 Meal pies, pastiesand puddings.... 603 6 39 6-53 6-65 640 22 588 5-15 6-98 603 6-01 7 Other meat products,not specifiedelsewhere 326 265 330 3-40 315 14 Total other meatproducts .... IS 00 17-84 19-87 1932 18 76 47 FATS: Butter - New Zealand 472 4-95 4-28 3-97 4 48 13 Danish .... 2-67 304 2-87 3-36 2-99 9 454 4 33 3-96 5 70 463 14 456 4 20 4 70 4-38 4-46 14

16SO 16-52 1581 1741 1656 47

6-22 682 6 68 692 6-66 34 315 2-90 2-93 311 302 18

937 973 9-61 10-03 ens 48

(a) Sec Appendix A. Tables6 and 6a for further detailsof theclassificationof foods (b) These foods werenot availableduring certainmonths:the proportion of householdspurchasingpotatoesin eachquarteris given in Table 8. (

TABLE 7

Household food prices (a): quarterly and annual national averages, individual foods (b), 1982

Averageprice* paid in 1982

Jin/ April/ July/ Oct, Yea* March June Sept Dec

MILK AND CREAM: 19-88 20-27 20-02 20-37 2013 19-95 19-90 20-75 19-86 2014 21-82 22-57 22-82 2370 2266 11-79 11-86 12-21 1210 1201 51-25 5245 53-79 54-48 52-91 24-83 23-91 24-47 25-85 3461 145-30 13813 145-08 155-91 14506

CHEESE: Natural (r) 111-76 112-75 113-09 116-28 11333 Processed ...... 13356 13210 136-44 13743 134-66 MEAT AND MEAT PRODUCTS: Carcasemeat 142-65 151-75 14816 148-20 14742 Mutton and lamb (r) 117-79 11885 110-37 106-49 11313 Pork

FISH: 10719 108-21 10487 10853 10726 White, unfilleted,fresh 81-73 82-26 93 27 9333 8794 10780 110-83 110-65 11253 110-32 65 67 72-56 65-96 93-79 7119 76-63 83 14 66-67 57-34 6674 95 35 119-55 12646 10530 11238 11627 112-48 11080 115-30 11370 93-74 11809 110-70 10157 10750 108-57 10629 10877 10446 10717 20505 233-25 262-66 24825 238-43 13503 141-92 14126 139-90 139*4 169-66 176-69 18112 173-79 17522 89-65 93-61 90 18 93-69 91« 15058 15159 123-05 179-99 14999 97-79 10328 10177 10347 10143

649 622 569 570 605

FATS: 82 55 8345 83-56 84 74 8352 35-64 35-51 35-80 3626 3578 26-77 27-19 26-98 27-36 2707 3895 39-03 36-44 38-81 38-41 5953 58-56 5533 62 19 58-77

SUGAR AND PRESERVES: 18-88 1971 20-01 21-00 19*4 40-91 41-86 42-45 4304 42-00 36-63 38 16 38-77 39-73 3827 3644 34 37 3575 38-61 3622 64 60 76-50 69-24 73-43 70-15

VEGETABLES: Old potatoes January-August 717 10-66 5-82 — 873 962 II 29 7-70 — 1018 V nnlil/vi January-August 17-03 1873 746 — 1318 15-53 18-74 882 — 1206 Potatoes September-December 5-47 5-70 5-63 — — 6-95 7 13 701 Tables 33

TABLE 7 —continued

Averagepricespaid in 1982

Jan/ April/ Jul\ Oct/ Yearly March June Sepl Dec average VEGETABLES -fc^aurd Fresh Cabbages 18-45 20 37 13-55 12-61 17-01 Brussels sprouts 23-26 27-60 2272 13-55 17-88 Cauliflowers 22-30 23-54 17-04 16-28 19-79 Leafy salads 61-32 41-77 31-47 43-90 41-69 4000 24-36 21-53 21-00 22-84 44-76 35-27 24-73 4104 2655 r greenvegetables 52-52 42 30 39-90 36-21 4307

Carrots 16-21 1898 1312 10-49 14-76 Turnips and swedes II 81 1287 13-04 11-44 11-98 Other root vegetables 21-36 24-84 26-05 19-82 2244 Onions, shallots,leeks 16-53 21-00 1799 1472 17-55 Cucumbers 42-03 37-45 28-74 36-48 35-42 Mushrooms 92-42 88-47 87-70 8876 8944 Tomatoes ...... 4417 49 52 28 70 37-06 40-23 Miscellaneous fresh vegetables ..... 4116 4841 28'II 37-59 37-36 Processed Tomatoes, cannedor bottled 1607 16-28 16-93 16-34 16-37 Canned peas 2112 21-98 2217 22 17 21-82 Canned beans 21-60 22 27 22-94 2311 22-43 Canned vegetables,...... other than pulses,potatoesor tomatoes 31-89 3302 33-50 3322 32-83 Dried pulses,other than air-dhed 35-55 3891 42-80 36-98 37-98 Air-dried vegetables .... 26358 222-91 240-98 314-42 257-76 Vegetablejuices ...... 51-67 53'II 48-49 56-85 51-97 Chips, excluding frozen ...... 6246 65-25 69-22 71-73 6703 Instant potato 82-67 8187 73-43 88-92 81 50 Canned potato 29-45 29-38 30-59 3012 29-83 Cnsps and other potato products,...... not frozen 13553 13532 13612 138-41 13624 vegetableproducts 78 32 70 16 76-52 77-79 7489 i peas 34-75 36-39 3503 34-68 3527 i beans 43-69 45 37 4607 41 20 4405 ...... r frozen conveniencepotato products 28-87 32-76 32-66 30-64 31-24 frozen vegetablesand frozen vegetableproducts, not 43-01 4461 4408 41-86 43-45 FRUIT: Fresr Or 23 II 22 50 26-77 2589 2388 Other citrus fruit 2603 22-37 27-79 28-32 2603 Apples 28 72 3521 28-77 21 IS 28-82 Pears 2717 3545 25-47 23-46 2718 Stone fruit 63 12 5883 33 10 42-81 37-88 Grapes 60-46 75-68 44-08 3582 49-45 Soft fruit, other than grapes 129-92 47 16 41-03 2438 44-62 Bananas 28 74 31-29 3048 29-90 30 17 Rhubarb 28-60 1547 13-26 3443 19II Other fresh fruit 43-67 4590 31-76 34-26 36 57

Canned peaches,pearsa 3009 2989 3020 30-95 3024 Other cannedor bottledfruit 36-45 37 28 3502 39-46 3691 Dried fruit and dried fruit products 60-65 6101 56-07 52-55 5639 Frozen fruit and frozen fruit products 60-48 57 79 51-90 7100 5925 Nuts and nut products 92-66 99-42 10066 99-06 9797 Fruit juices 3072 28-73 27-37 2959 2902 CEREALS: White bread, targeloaves,unsliced 23-31 2332 23-72 23-82 2351 White bread, largeloaves,sliced 2024 20-06 20-05 19-94 2008 White bread, small loaves,unsliced 3057 30-64 3132 3139 30-95 White bread,small loaves,sliced 30-07 31 11 30-51 31 59 3085 Brown bread 2688 26-61 2689 27 13 2686 Wholewheatand wholemealbread 26-37 2649 26-54 27 29 2665 Other 41-75 4268 43'12 43-57 42-75

Hour 1219 1249 12-37 12-27 1235 Buns. 50-84 6109 61-38 5211 55-49 Cakes and pastries 8471 85-78 8958 8821 8700 Chspbread 6305 6120 61-62 5645 60-97 Biscuits, other than chocolatebiscuits 50-77 5195 51-25 53-40 51 79 Chocolate biscuits 103'19 99 13 10129 10483 10196 Oatmeal and oat products 31-65 3637 38-96 3262 3442 Breakfastcereals .... 54-44 5501 5608 5688 55 56 Canned milk puddings 24-35 25 17 25-92 2681 2546 Other puddings .... 65 56 71-36 71-32 8606 75-12 Rice 30-55 33-31 3072 3263 3188 Cereal-basedinvabdfoods (including"slimming" foods) 19452 18390 18510 71 38 18332 Infant cerealfoods 131-92 17852 144-08 15618 14825 Frozen conveniencecerealfoods 98-77 99 84 10182 9967 9996 Cerealconveniencefoods. where 55-71 60-06 59 18 56 10 57-76 Othercerealfoods 3757 36-63 3968 3607 3746 34 Household Food Consumption and Expenditure: 1982

TABLE 7 —continued

Averagepricespaid in 1982

Jan/ April, July, Oct; Yearly March June Sept Dec average

BEVERAGES 10287 10179 10519 110-72 !« k! 20328 21878 217-57 21870 21370 33125 331 12 33640 35880 33874 146-67 14654 139-66 14328 14241 10194 9895 10578 17020 10339 8440 84 86 85 26 8161 8369

MISCELLANEOUS: 6976 70-11 72-66 6885 70-37 26 12 27-57 28-05 2733 27-09 19226 19723 18165 204-27 19469 Acceleratedfrceze-driedfoods (excludingcoffee) 73 39 71-90 7468 8103 7432 4788 45-57 47 83 47-85 47II 19027 212-41 20575 21120 20357 47-83 47-23 45 62 47-30 4699 35 17 35-17 32 70 34-27 3422 foods, AU frozen convenience not specifiedelsewhere '11556 98 56 7614 7787 9821 1057 1087 11-45 1110 10-96 17140 18850 14257 13964 15963

Supplementaryclassifications(b) (d) CHEESE: Natural hard:— 110-30 111-31 11209 113-59 III 73 Other UK varietiesor foreign equivalents 11795 11936 11578 11941 11810 11310 11250 10965 11981 11320 11213 ■12-81 11826 11445 11807

III 76 11275 II3H9 11628 II) 1) CARCASE MEAT: Beef:— joints (including sides)on the bone 89-96 17375 11832 105-94 I06« joints, boned 17034 16123 16517 16238 1647! steak,lessexpensive...... varieties 13656 14063 13349 14032 137-82 steak,moreexpensivevarieties .... 21925 22204 22794 23161 22467 .... 10767 10936 10682 110SI 10851 other, and veal ...... 11805 14304 18055 155-53 14308 Total beefand veal 142-65 15175 14816 14820 1 147-4!

Mutton 97 79 96-78 10705 99 11 117-48 113-37 10266 100-86 10774 chops (including cutletsand fillets) 136-82 14126 13462 125-93 134« 73 12 5424 63 13 74-41 6730

11771 11885 11037 106*9 11)1!

88 36 94-36 92 84 9248 91TO 119-42 11617 119-00 11880 137-07 14601 I49W 13021 140-9* 79-11 84-27 7865 79-72 Total pork ...... 99-50 10516 10456 103O2 ,-,t;a OTHER MEAT AND MEAT PRODUCTS: 5104 5699 6444 5679 5633 7604 75-53 82-48 77-25 7759 Pip 5820 57-98 5530 55-07 5681 8540 80-64 80-37 77 33 8055

65-96 67-5J 70 70 67 40 6774

Baconand ham. uncooked:— joints (including sidesand steakscut from joint) 10727 11233 10686 10690 108'M 13008 14310 12749 13964 13451 rashers,not vacuum-packed .... 11282 112-65 11379 11580 113-67 114-43 in n 11473 117-98 115-99

Poultry, uncooked, including frozen:— chicken,other than broilers 57-65 61 58 6105 62-85 60M .... 91 23 80-77 10213 96 27 9071 all other 93 47 10140 14644 11741 10156

Totalpoultr v. uncooked,other than broilers 6850 MISS 72-74 7419 7»V

117-44 125-75 12888 12559 1243! 16241 15675 165-04 15498 15*74 80 86 81-97 84 81 95-05 8305 17549 172-75 176-25 18078 176IS

Other meatproducts,not specifiedelsewhere 9205 96 25 96 71 98 17 95H

10871 109-61 114-90 11324 III 4* Tables 35

TABLE 7 —continued

Averageprice! paid in 1982 Supplementary — classification(b) (d) continued Jan/ April/ July/ Ocl, Yearly March June Sept Dec average

FATS: 81 54 81-77 81 73 84-34 (2 17 8565 87-42 8817 88 10 87 32 UK 83-02 8423 83 28 84 32 83 73 other 81-41 81-95 82-82 83-21 82 28

82 55 83 45 8356 84-74 83 52

3506 34 56 3481 3548 34^5 other 3684 37-97 3829 38 13 37-75

35-64 3551 3580 36 26 35 78

(a) Pence per lb, exceptperpint of milk, yoghurt,cream,vegetableand saladoils, vegetablejuices,fruitjuices,coffeeessences;per juivalent pint of condensed,dried and instantmilk; per one-tenthgallon of ice-cream;per egg. ib) See Appendix A. Tables 6 and 6a for further detailsof the classificationof foods. (t ) These foods arc also given in greaterdetail in this table under"Supplementaryclassifications". (of) Supplementarydatafor certainfoods in greaterdetail than shown elsewherein the table;thetotalsfor eachmainfood are repeated,for caseof reference.

- 36 Household Food Consumption and Expenditure: 1982

TABLE 8

Percentages of all households purchasing seasonal types offood during Survey week, 1982

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

FISH: White, fish, filleted 13 14 13 15 White, fresh, unfilleted 2 2 2 4 Herrings, fresh, filleted Herrings, fresh, unfilleted Fat, fresh, other than herrings "i 2 "i i White, processed . . . . 4 4 4 5 Fat, processed, filleted 3 4 3 3 Fat, processed, unfilleted 1 1 Shell "i 4 4 "3

EGOS 70 69 68 70

VEGETABLES: Potatoes, raw . 57 73 60 58 Cabbages, fresh 27 35 22 22 Brussels sprouts, fresh 21 5 31 Cauliflowers, fresh 18 20 22 20 Leafy salads, fresh . 26 47 35 20 Peas, fresh 2 3 Beans, fresh 1 9 i Other fresh green vegetables "2 2 1 1

Carrots, fresh 39 34 29 38 Turnips and swedes, fresh.... 16 6 5 15 Other root vegetables, fresh 12 9 8 12 Onions, shallots, leaks, fresh 34 38 35 35 Cucumbers, fresh 16 35 27 15 Mushrooms, fresh .... 22 21 19 20 Tomatoes, fresh .... 42 64 53 37 Miscellaneous fresh vegetables.... 14 15 19 14

FRUIT: Oranges, fresh 30 30 20 18 Other citrus fruit, fresh .... 26 15 II 23 Apples, fresh 48 52 45 45 Pears, fresh .... 12 7 10 11 Stone fruit, fresh 3 7 32 2 Grapes, fresh .... 4 5 10 9 Soft fruit, fresh, other than....grapes 10 6 Bananas, fresh 30 34 34 32 Rhubarb, fresh .... 1 3 I Other fresh fruit .... 2 3 7 "4 Regional and type-of-area averages of consumption, expenditure and relative price levels

40 Household Food Consumption and Expenditure: 1982

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46 Household Food Consumption and Expenditure: 1982

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* ^ "jr 3 £ *Tv«o** '**T"P 52- —, <•»^ *■■>wi ■n 6 -666 3

,5 C r i rsi—f-kgo .C f o ^t''c^6''i''l —66 6

» jO ^ ^ . w-i^ wio «r —66 6

c — X, f-, T ©© *S n - fN■»« ^ (N ^ C /I i-,/l O f 1 —66 6 _ c

f-.■*r-f. acac— © r- 2 X © ^ 6 6 6 c r' — Jl'r\tl6''.r-

- § S j; 8 H S£

. ■©| >"5

sj • § l3 ? 1*"°

■ s £

c *,

:-S| | 111 ~

'.Is 1 JOB ; £ £ Tables 49

S?S3 —« S3? > _ jC— 2SS

■N■*— » "6 c

= 3= 3 (e* 3SS £

o E £8; ^ ^ 66 2SS? r- o

o $ —^ oo *l <"1

n * O 00-c ^

C «-!303 aC S £ 3 —»

S5 <§ 5*3f O ■{ft

=8 £ O <

SPSS - OO 30

-s- T- ^ — :? 8

8 "

B 1 ill . Ill h I?1 ; -I Si 3 C ■ | <"2 » = i: Ik < = 5 s 2 K £ Mi S e - O.O.U. 2 til 50 Household Food Consumption and Expenditure: 1982

Fiis——r* —

r- i —in —i-'

— O-O £

s t Eii

S ct>s §

—r- 12 (7-00'J p » ^ 3 C K c ,9 o ff> —VI r- ©* -C•© •c iA» r-( = 1 -J 05 c < rs! S S 063 f 2 ^

—00 oo 30 -t jj ao 2 "7 i 1 i 1 © © £| 2 —— 8

2 -a S i .si

* Aim JSS. ~ ill 5 Tables

E5 ? S 1 51 K S

0. S 2 2 s mm 3 m I I

1 5 *> * a mm 1 m 1 !

3 *;;*= mm 1 SI * I \ II I a I mm I Pis {■ household of head group of 12 U * 1 5 :Pl mm s I M Income income \ weekly l8 X R 1 i

I 5* Grou §1 51

1 < s

II 92 =

430 077 * 1902 1475 a 4257 24 21 I 1 1 i> i 10 =? 116 080 1018 15-71 f. =! I

mm | (240and under£3 13 53 2. 09

< 490 1 1426 2500 1 25 S5 1 41 2283 al 3 304 312 256 263 264 281 282 313 I! 267.270 307-309 304- 313 251-254 251-263 271-277 285-301 251-301 m and loaves) chocolate dehydrated wholemealbread products ...... oat (standard drinking cereals canned, and foods cereals bread bread .... ctrtcb ! powdered Soups, Brandedfooddrinks Coffee Cocoa Brown bread Wholewheatand Flour Breakfast Other Other Biscuits Tea Calces White bread Other Oatmealand Totalmiscellaneous MISCELLANEOUS: Totml Total 2 BEVERAGES: TOTAL EXPENDITURE CEREALS:

Household composition group averages of consumption, expenditure and relative food price levels

Tables 55

— 66- *n

8 SftS S! S ?£ S — 66— *N

*■**i »%6 ao ao 66— 6 jjr 6 P*p jir

■8 *3 wl »ns o> — «»-»O. * <0^f e»oN w->o«6 6 m <*i»^ 66- g 111 ; 5 « 0 o ■« r-i cv -q*^ o> as nno >p * oV 5"* 3 6 66— #1 «^6 «ii

8^R V. O «n BO «"■*~-O f- «o 0*0 T»i> ^ r- r- c>

*N * »N>©00 «r*fM>o -» 0> ^— — NO* y*« 6 66— **« k 6 r- f-Hr^-ao 0000Op - 00ao9 ao00v a o s ^ < r-. acx O r< t*\ — v>f—1

ti ■>>Q

-900 ^ r- oo S § .g o.6 6> (NO ——6 H 3 c |a O

e^fptn aoaom — 66— o"» — 66— «n «r> 616 ©> G 2 ass £ss ■5 I

o 51 |] is - s a is s hs8= = a s si IIJo IB 111= "IS.'B 'US as a u 3 « - i2 t-> > 56 Household Food Consumption and Expenditure: 1982

0>— fN — O ~,e — © ——

5 9 2 r— « oe« -6 ^ & O OO —

S ~ c 2 "t 6 oo o © ——

^ 666 = t T _ ©--

*4> ^666 o> © ——

2g* * 1

•1666 J>6 © ©--

•S a H H 8S S R£3 .c T 5 t666 © ©- - it o. B X 5 —^3 >666 ^ o — -

Si s u 1» r~ ~;"s 3C V- — s. $5 So DO«C a ~ £ e ••. rr M © o c o Es s. ^ —^ 3 — . - - v ^ ©& fN © r-«-

—jg — T»R ^7 S T ri l-==l 8

E.S. E.Q.EE. d.

o o 0.

I |1« HI E "l —— _ J ill 1 -r SI » <-2 a O l! Mis - i. -— ;OOU 5 £ Tables 57

»Nr- * o o ».O r- rv)v-i>£>—

- « ©r-

oo» r-^ —m* o>£

r w in ©—^aS t v

J?5 = =

5? So<£^ 5 S 00 2

m — ssss M r- M 2

--wo6M go 9 1 52 3 * ^ I T I I M #■! ST •Or-*(Nf-1J^ •« o ^ o *•"*r~S3°* "

S St a* a - Q. 5 £ !i

111 a lis Household Food Consumption and Expenditure: 1982

©.—r-a-o oor~ao = more %t- M 3b—O — 828 e 4rc>*n^ *666 or *^«h4r 3! |4 I 1 s mi more

3 or 8SPS --, «n 8 *r•*>"aSc>«■.-*• -666

- SUfiS ? e n666 —> g

1 =RSS ? o.«~»e>- , -666 5

« — «■"! -666© ? $

—M WO —«o r~ K —— t-» «nC>•*!»« -666

- .6 g -666

tnrf* — o 5 aoao—*N •Nr- *He>tii■>» n666

oe E 8SSS ? -666 «N 5 -

~-ININ* XMrlQ ——"*>* o •OOC—(N S -OO " . -1 r- tbr*»tt>•*•-H A666 a f)

2 1 1 1 Jc 0 263 264 212 211 233 256 "50 "86 267.270 1 231-254 271-277 2*5—301 231—301 u. 231-263 4"! Z bread loaves) chocoiate (sundard drinking and bread i .Jli | White Brown bread Wholewheatandwholemeal Otherbread Coffee Cocoa Tm BEVERAGES: CEREALS: Willi Tables 59

I ■o S |S2S ?. SSss 5 I I P m i s t

I s 5 1 *** 1 fc s

00 ■—. >-i (N©n < R o P S3 ill lis I ?.

* o * 1 fc-** III I g

? 5 a I it? C 2 5?2 5 12 m III I 1

- R = ss 2 PH 2- I m III 1 I 1

s, R gSH p g m III 1 1 I

R a S2« s - *-, : $ 3° •0 — p *SR pi I j 1 B

SSS 33 o 7 14-74 1618 13*57 I p III 1 ? a 5 ??

I •o P ft o 1 s R8R -

o 5 ; P I 1 I 5*18 PP III III 1 1/ ■ ! ! c R •3 110.127 100.105. III— 113 114-117 100—127 ; I i .... products products products fish price ush uncooked .... milk full welfareandschool — ham. CREAM: uncooked including milk meatand meat AND 1 meat ...... fish Poultry, Prepared,including Liquid Frozen, Beefand veal Pork Baconand Dried and other Natural Other Fresh I Total MEAT: Total MILK FISH: CHEESE: ■ 60 Household Food Consumption and Expenditure: 1982

^ « OJ *-ir-o i —ri —«-» S3

3&ZK8 S3 6^ ri — c« £ V *ri

—r»» «n — » as ac M —

ff.m — oo—r»r* «

fur. OBr-4

—0>*NM 9> I

1 f- — ©in —

* — 1■5 I —•a ac — r* ——©(N-ir—»"t 1 * T I — »-i to ^ » r- 3S ©«nr- ci — —r*

n * x » r- r- w\i oovtoo» ^ 2 I r-

essss S3 22 »n—r* —r* 5 X 2 9 S1

00 C if a 1

> ■ 1 & * & SO , E 5 in S I It S

2r |1| f

Hi ill 5 > K Tables 61

—— ^ oo r-i* S2S8 v->S*o»6

CT«00-O— r*it>t—do

!D0>opt:

?88KC«2 —£j & i r--

— — »Q "**5 *S os©

w-i O O r- oo«oo 9>OtOQO««f- * r- r- « rnr- tNi»» ■■-6

*KSS > «0O oo»*>#Mr- r»it ©c-4ir > —»N —«N S 3 no S ace-SR = £g do» it c

«o« o> O -W00•£>*1 Q0 =2S tn—Mr- on6 K 5 <£ °i ©" 3 —»»v — H —

» s; g

nil 7

«"1 rir oo

•jf*^ o —

3 si aoK W5 S a?-fl r 5? *nH & •»I"-*N

2 r- SO »fN

s o

= I *1 I E o J 3-8 ° 1 i O "D•£>.£>>n ■* 2

IS S 5 & £ S ? »5 r « >C

*■IS jj a. 6 £ » »-« ao—^ O* 3 fNa OM 1 O — © r- -i?d»«o I E

J1 * o |o 2 ii

2iiE bis; s * o 5 * 31

9.2 • " * * * ° !! 3 i Tables 63

m—© r») more 3 o ssss »*■ £,© $ 00^ * 8P

f*>b *n666 £ " T V r- fN b ©—r* > or more or adults. 3 I children

•* r~- ti Is -» m«

S88 *>* ^ ^b ~i6oo r*b — •ort-b 0 o J:

1! ■c ?. IK s S §8 S o «j o mo 8S8 *^ ■^666 •n ? b n6

■I —. B

* c

I — r-. £ 00v% •n* «"•»*N "i T Group s M r- © «0©>-io "t 52S R O-r- 2 ■>» «N —— —, mb r-«f n Dt 6 6-- P. — X S ? S',

si ^ < is ? o o t ■7.a.o» SPC -1666 V b —1 8| —.

6 9- 00* — *N«rvr- 00 ? S S 3 8 «rt—r- > OOf- ^ ao 3 2 i 3S ~i666 •> t b c — 6 —— ■c

It >

i- -»

6 c 6 S $ S = = 3 88RS ©CM -1 $ X oc Si 1666 >■ •Nmr- — 6 C5-- > » *1

»w NJ 00

O ?

II 88

« b •0—© — o 2 ■*-C -J & 5 3 J= c .

- -_

If —

A ; 3 3 3 $s O O rso — H 0.—© <^ S as* X ■^666 in b •om^r b b-b 3 I

Group 2 — ■a-3 e 2 e > £T, •N—^ * S 2 3 3 8. rs So »pni*i I *"*2 p »c r- ? S3 Income o b b b *t © rx» rn b ©-- X 2

<- 9 —»-c — — 5;

Z3-C. 5 r- V T T* « -O — b —

5> ■O

5* m R Food codes t-i ^ * vi so *»t

i.% Se.e£ b. 11 ' f S 8 . ..5.5

£ 8 1 |. 1 ' ...

'VI 1 l|

• ■ ■

*H i * h i

2^ jj Ji in r i

111 I If

E 3 S S z I 1 3 ui-al i D. - ESS S

uj 2 X * 2111 111 8 1 J i (S £ 5 1 52£ K Household Food Consumption and Expenditure: 1982 more 1 or more |

je.~<,S R 1 or adult*. 3 1 children s 2* 2 ! or more I 4 children ! S 2? 1 i

1 i* B 1 j Group S3 2 1 -1 1 Income ! 2 25 -i mi n 5 1 2 *5 I mt 8

**>-*. si it s 1 U

s !S n t 1 h ill mi

2S I ? m& u !i G

A e i ?! 1 pug 1 n 3 1 1 Group 1 s

Income ■o- =; ii I s

s =s -1 i n 1 fit 9

It wm I 5 5E=3§ § T SRS-- | ST 1| LL g a 5 s ~S Tat .... producu vegetableproducu and treacle producu cooking syrup vegetable ...... including fruit prttervts compound and including i including AND PRESERVES: processed, sugar 1 Margarine Honey,preserve!, Other, Lard and Fresh Butter All otherfats Froun. Other Total FATS: FRUIT: 1 SUGAR VEGETABLES: Tables

m "ft-" § nn J t 117 2-74 2-14

19-36 m< 9 i

±Zt>t ^ i I 5

I S2!S ! mi i 1 «

-1 SIS; 1 mi 1

N 1 *!

2525 s I imm 1 Sill 15 « 3-87 4 17-44 mi I NH

PSS i 4>o4> ? IBIUI I !! < 1 sis1 ^ f I s 3

J H 2 !

I Ills t

1 317 303 « 4*4 -1 1430 i 8. mi I 3-30 4-81 4-87 1505 I mi M 304 312 313 I! 304-313 307-309 *■ m i ...... ALL FOODS producu wholemealbread - drinks (standardloaves) cereals and oat cereab hrvtragrs Brandedfood Wholewheatand Breakfast Cofftt Cocoa While bread Otherbread Oatmeal Other Brown bread Cake* Tea Total EXPENDITURE BEVERAGES: CEREALS: 318V1 psnwiuoj—M

zo) uad uosjsd jsd 'i|33/i\ idssxa w .u.n| ssi/tuaqio (psieis 0 V 1 Z 3ujo:dnojft 3UJOMJ)HlnOjfl

fpfoij,jjtnoHiflim

JIIIIN WvaMDOlMV >• «c pmbii Jiiui [(nj33ud (id) 96C Si 99C 9CC lit at C9C (1! ore 862 IK PUI9Jflj|3M lOOU.* (id) 9C (10 too 80O CIO czo 900 too ll" 910 SCO 9fO KO CIO f » Z(t t 67 ttt tit Wi IIP tit Off Off

9— 9&f II f»f 0 6 i

(id) i no coo 800 800 800 J< £00 81 800 (00 £00 90-0 100 cio p3SU3pU03HIIllJ (idt») 0 »l-ll ceo ICO c»o ir KO HO 810 MO HO 6JO oco 6J0 ►CO e:o J3qio1||IUJ jo 11

putP3ua 11

j id) bi (id IUE3J (id) COO I0O zoo I0O I0O 100 ZD coo I0O 100 I0O 104 f f f t 1 ^ J//IWIOIO± pUPU,PJiJ id) jo hi (id ll-t ttt I9t ut ttt (It Off 01 61 at lit 6f »

3S33HJ Z 1 zz CiT» lit tec uz 8t U tot oo» 9iZ 6i<: IK tt'l »l IJZ (Z ICO 6CO HO OCO KO •10 610 «o no KO HO UK 6ZO ICO I Z CZ"H tit lit is 9Z( ztz 01 f.'f (It nz f/f 6f-J to-: /*/ ZSZ

1V3W t - l"6 tic KC C9» nt 6C (»■» ►9» JSC 1

KOI H>( 9t9 tzt 8M » |«MPUJJ33g IC C : oi oc Ul !6c 46: 801 68 ttt 9C it* 9t toz C9: C6C 96: J ► it uouni^ pu« qujq 1 H4 CIC l» III 16 ztz 89C tzt 61 \tz K4 zoz KC 90J 6 169 III tot Otl 60-01 Cf 1

69ZI 6101 (It l (ZZI It91 IC l»— tut (III I (it 6»( 60» OCC ooc It 6C 9CC cot 09Z o:» C8C to-i 89 m U03V1JpUS'UJIH)p3J|003U6 cc S 99» 08C tJi|nod PJ,u,i ii'Ci tC-i 9CI> 969 K-9 66 OA roi 96> 009 809 lit 9l{ n ir» 11 0» Mil JJMK) imuj 1.3UIpu> «pojdm '11—8t OC 0»CI wsi azz\ Mil ztzt n :t H4I 61.-ZI IStl •6 C8CI tva—u it i imo±wik ■ tt— ttit 69t( 10-tf tilt K-a f60f J7fff tr-i> 9111 l»t( (tit tstz (M( (Mf

IISH { \ 0 1 1 1'

torooi1 1 1 — 691 990 6(0 990 9CO (90 f90 16 Oil 160 Mil 6iO 10 0 0

. U 91 WO ICO

KO ICO 1 Ml HO 1 1

Ul 890 60O 8CO CIO KO 1 1

1 1 910 1 P3M330JJ [|3U,tpU< 1 Zm Ml

C60 1 (9 95 1 £11 06 If VI 66 1 1 It i —81 IM C6 III 1 u- i|.ij I em psutdjjJd fuipn|3Ui ojd 69 unojj luipnoui o,ii| npojd>!• ion u 061 690 »* ill 901 WO UA C9 n CI 6C K r t (■ 9 9 tt (it Hil/I-I"! 001 Ul II Ct-l fro at Ul for at It l6-( w 91 ttt -C f I c t I 1 ( (9 c 11 09 91 I 00 t

c r in ■-■>•> I0f 061 1 OC LOX fit arc III UK 611 it t'J CI •C n di (|M*«

p 4 11-26 | s Nil Si i| S5=§ p IS I

S3 9 p

SfS! I a i mi 4

O ! ! s IS £S 1 ! i I J 9 I 15 -i §2 3 1 S52S I? IS Siij I R

* p P = I 1 a I It 5fl? 3± =

5? ss I 540 884 1418 1421 I 5014 1 =* his Si il P=

I *>- I I si inn 15 R 75 44 * 3'78 6-82 8 1222 IS 1 a 1 44 1 i I

=m § J 1 "I I 1 \ \ E or RS •=SRSS adult, 1 g more 1

t children

!s it I

as a 150 Food codes 50 154 J ssbJ 151-154 j Mi products fat treacle and products cooking ...... vegeubicproducts includingvegeubic fruit preserves compound and including preserves,syrup including AND PRESERVES: processed, green fresh vegetables sugar Frozen, Honey, Other, Margarine Sugar Pouioes Fresh Fresh Lard and Other Other Butter Total Total FRUIT: VEGETABLES: FATS. SUGAR 310V1 p9nmiuo3—%\ J ZO) ad uosjsd Jsd *^M

• Z3WO

tp|oqxnoH qii« pooj. £ 13003 jo uom 1 ilinpy "f>|npt •UIIPV JO p A|UU AJOUI jo j uuppq)

S1V3M30 C Z Z I Z Z I ESZ 88 LL H 80 *ti K-l 51 90-5 01 HI so: IS wiqM p«aiq KZ-ISZ IStZ SS9Z 90CZ CIZZ 9Z 656Z 6i SZ

I I Z90f z: 08tZ 9C91 88tZ S18Z 8Z

(tatto) I I 0

pjtputjt) I 1 iou^ou,,* put |t*uu(oq» pmq 9SZ 86 19 Ot 9t

C « (6-0 160 190

c CM 90 St- I C 131)10pmq C9Z 805 66Z OC 89C tl 16Z 80 u» 09Z 98 ill I 58 180 Ik"67 pto± po*jq C9Z-ISZ itrr sizr E UU /6-ff

a-ttC ro-cr zczr W6Z

I u-a tt/f i(f( J1K>U nz ZI-9 C9 58 58 K-f Z66 9 16 ZtC CM I9C

» It-C c*-t -Z LI fW f I I "TO 0iZ'i9Z 99> 09 W( lit 16-1 I 19 IIC 61-t Of 46 81

R-(s 5 C C nmang uz-uz W( 9S-S 885 ►09 095 ► OS tts Kl oi ZZS 9f 96 IS twopup I8Z 1Z0 9C-0 tzo IZ-0 ICO 0

[«3CJl«o t ZC0 CIO Z90 CCO lt-0 90 910 t t 604 ci?npojd t C ZR tl-C 01 soc SS R]MU| ■mao 5 00 Itf 10- K-l Zi-C 9t-f CtC ll-f Cf Jaqio qtwao lOf-SK 18* 65 ti-S 595 » 98 ► SC 8Zt zes 819 955 08! 6Zt 10*

\OlO±IJ0JJ4J IOf-ISZ Zl09 u-ts 61IS Z&IS HIS SIIS MX st»s PSIt- f*o> (SOW

S30VM3A38 I I I I MX rK 19-1 89 K-l III I 86 ftC 9t 01 09 OM

K-l 0 m-LK 91-0 8SO 1S-0 6CO 9C0 ZtO U-0 01-0 6t0 Ot-0 ft l£0 1 > tic il-0 no ZZ0 800 110 CIO 0Z0

put 0 $00 CIO zi-o fui^uup 0 poojpa) n|uup tit 1Z-0 01 MO 0ZO SO-0 no too 01 z /mo/ •MlUMnJ »oe— tic CIS OSZ stt (CZ SIZ OZZ 11 3»nnaN3dX3 nv saooi | | v uluuv(V) khiut iojlutoqi p puti|np« ajouijo uupnq3ui amoow dnojf Mtmaq mmwp mmmjbmj oi nn iptoqacnoqui Hp 3fdiun 6 (4) iqjL mnfg nqiui inun|03ai« utui3JOUJjo OZU*U|jMUjwq tpioqstnoq Age-of-housewife group averages of consumption, expenditure and relative food price levels

Tables 71

l^ m f*i 8 Tf r*l Tf 06

< 1 o 0-20 o o 6 — 224 4-64 8 00 J= - g|g HI

»■ rs Op»N to 8 6 116 043 018 0-21 to do 984 103-5 1032 101-4 101- 102-

oo Tf «© T» VI o> Tf 1J 98-8 114-7 114-7 1 100-3 114-6

Q ft,

2P 1-37 0-50 0-37 1 *N to oo 6 6> c 100-7 110-5 110-6 100-5 to 111-3 111-3 .to > (all K to

> 2 I **i 00 > O — — s.1 P 46 -o 00 r- v© «r)vo oo

5 r\, 044 0-33 1 r~ is 6 Tf 'if On t> (> 0> OnOnOn

° 3 to ft, ■c -a

0> 34 t" ^ o> Tpnin r- oo © «• yb 044 0-34 1 18-9

I 6 OO00 On OOOOO- Si 8J.-5

r- m oo 00 O to V"> Tf t-- noon to i 6 IN IX o r» OOP-- NO-O (N 66- 00 oo © oo 00 © H to 3 3

U |

V 5

") to - ■'. -J 3 bo ■g c -3 0

to 5 to 1 <3

§ tW« 3 s 1 S as §1

S: C.K- 2 £ 2 S — N « ■c- |a

5 ° "q (fl L- *- 0 "HI a UU.O ,0 ■ a ! Household Food Consumption and Expenditure: 1982

? ss I mi ■» ~»e^ 15! a 8

I -Sr. 1 Si Uii = ? IIS m i I 812! S I2S E

S e ! « .» ■» s r SI ssi m % i

» I »<= s « a*l si Six! W I 1 2115

\ X ?. o i mi m i 3 K

a R I Si %m - *s 5SS m § I tm 5

s gs r, li mi > 52 2 — 5

s s iizf S§ m 8525 ! =1

1>' 1 J 127 71. 55 41 31 5 73.77 46.51.

I! ==?{■ 100.105. It— 31-94 110.127 31—41 III ll' 100- ll»— 123 78-M.94 114—117 (pt) (pt) (pt) (pt) eq pt) eq pt) II (eqpt) or or (pt (pt 3 .... school products and products products 1 fish price fish uncooked .... welfare full — ham. including othermilk milk veal including 1 milk I t liquid mtal ...... «a Prepared, Frozen, Liquid o" Fresh Baconand Driedand Processed Natural Beefand Oner mealand meal Condensedmilk Cream o- Total Totalcheese ...... Total Totalmitkand cream MILK AND CREAM FISH: MEAT: CHEESE: wsift u. Tables 73

—IN*«N O n r- p * 3J3 o- <-*©©©

«o ——>0«n0> So?! ■3-—■>ac S3 ©—S! ■Cx, —~t -I ft"

m—oc © — r- » —'* I- x V r~" v o*£ -# 5 Jn©■?S •A* —«N 3* •©6>»»l ^666

■^ —(N-O ^ ooo *-»<©o mo>-»r- r- oo9 ■>« oo* -*r—o* Or- -in * F3**** *l o o o

-o 6 3 M V* y —r< —00

f, —, 0- rt w-> K S —s tj>©*to

g S ' . —i. T r-.r r* oof *\ O 5X = S r- — «■>r- irim t — SIV oo ICS 85*2 ^1P ti p rj 8 8 I c >*ir<"I 6 n r-> -666 SL s o

£1:288 8 a* % 37 T I III S XXw X— 5 —~ ^ 5 2 - Si s

•1Ms, If I P •Si! 2 \t ft I SI J ■a|1-ii. 1111 „ ill 2 "Si; 11 111 5 ill i ill :|| 8 31313 (A > J< i 00 74 Household Food Consumption and Expenditure: 1982

« » r-—1 £2 « «N£4 * * *** I So SS2 C» ~» ■ '1! IS saa CM*N 00

5 —3 B 3 (tac JOT<>» 13

—!* S 5 5 ^ 55 ; J?S

OB» «-l« •S r- S5 » m*n Is 6

0 •©r- i rs 0> —" * rj I •r,r-t©*5- — • oV •!jo 82-

5 5 S

« r* oono w-1<^ PSSS W1*^fM r-i© asa gas ft c w 3 0 5 L- CO < r~-rv»» * _ K r- T •c— r •» aa© —a» . S =5: — £ o m -*

■^i-o&• •enw p o>-o— > rn—cm > ac— C4 •0 f-i« 9*o —— ao ' •n *■■« ON — »v•c—r*40 0>So 6^

1 s %

T3 5

I I 12 ?- 1 11 E fa 3 J _ e " c 5 JJE . _Si4 _ a c « =S ! wj 111 1 E IS** : Is US I 1^1 is* * x e S e 2 _ i ? cl ? J al £ [/>.- BCC o < Tables 75

JC-T— C / T / - £ O-©^ mf->in S = S = R

r- —o S3! •noofn3,!>—oc-o* r-O 'N•b—b>—o — jco —

■O9-—r~r- aomi aoS mIn c ->£ ? $ pinft ©S -7-O -b ——>n *n« ri»Ncm ——

v-> o —mi?io-oo r* 3 ^ 8 So2

00ao — r- r- go« * < 2ao mmic ^ o> —rn r &\•O c*r4O

xj >coe ae«**c* > -* •**n-c« »n

»n « f in In P Jn ooao—— mrn©©r> dob ©© ^

I I I v. ^ « I I * J*. ooao —.•**M —^ —MM © jjj ©

m m ?S r- S s 2*2 ~ — —— inn 3 i a

■si ■ •s. ■P s c §1 Hi If Jl

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Housing tenure group averages of consumption, expenditure and relative food price levels

Tables 79

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K « 8 3 Sll i 82 Household Food Consumption and Expenditure: 1982

33 = =

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5 1 5 i 5* ! i S« | Tables 85

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Freezer-owning and other households group averages of consumption, expenditure and relative food price levels

Tables 89

TABLE 25

Household expenditure on seasonal, convenience and other foods according to ownership of deep-freezers, together with comparative indices offood prices and the real value offood purchased, 1982

Households Households All owning a not owning a households deep-freezer deep-freezer

£ £ £ er wee (P person per

(i) Expenditure and value of garden and allotment produce, etc. Expenditure on: Seasonal foods 118 119 118

Convenience foods Canned 0-44 0-52 0-47

Frozen .... 0- 38 0- 27 0-33

Other convenience.... foods 1- 41 1- 46 1 43

Total convenience foods 223 2-25 2-24 All other foods .... 4-67 4-59 464

Total expenditure 808 803 8 06 Value of garden and allotment produce. 026 012 0-20

Value of consumption 8-34 815 826

= 11 1( (a (ii) Comparative indices (a) of expenditure, households prices and purchases (all foods)

Expenditure 100- 3 996 100 Value of consumption .... 1010 98-6 100

Prices 99- 7 100-7 100 Index of value of consumption deflated

by index of food prices 101- 3 97- 9 100 9 Food purchases 100- 6 98- 100 Price of energy .... 102- 3 96-6 100 (a) See Glossary 90 Household Food Consumption and Expenditure: 1982 Tables 91

5-8 — r- t- i?_ —— sis

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1*1 sails 5 * 92 Household Food Consumption and Expenditure: 1982 Tables 93

TABLE 27

Food expenditure in households owning a deep-freezer compared with expenditure in other households: main food groups and selected food items, annual averages, 1982

(pence per person per week)

All households AU households Food codes owning a not owning a AD households deep-freezer deep-freezer

MILK AND CREAM: Uroid milk - '' ' 4 76-85 77-35 77-03 full^priec^ hool 3.6 0-07 0-03 OHM

4—6 76-92 77-3* 77-09 Contentedmilk 9 1-59 216 1-12 Driedand other milk 11-14 9-72 7-23 8-73 17 453 233 3-67

Totaltntt and crtam 4—17 92-77 $910 9133

CHEESE: 22 26-26 2343 23'16 23 2 15 24* 213

22,23 2111 25-50 27-28

MEAT: 31 67-60 59-93 64-50 36 25-76 23-84 25-01 Pork 41 2687 23-76 2363

31—41 12023 107-53 11316 Baconand turn, uncooked 55 2804 2956 2862 Poultry,uncooked 73,77 29-67 26 14 M-32 Frozenconveniencemenu or frozen convenience 88 II 60 912 10-63 46,31, I Othermeatand meatproducts 58-71,78—83 > 67-48 79-43 7213 94 J

Totalmeat 31—94 257-04 25179 254U

100.105, 1 7-43 8-83 7-97 III — 113 J 114—117 3-12 3 51 4 49 Prepared,including fish products 118-123 121! 14-51 1304 Frozen,includingAsh products 110.127 1114 10-15 10-76 100—127 J5« 37-00 36-26

EGGS 129 1893 22 II 20-15

FATS: Batter 135 16-22 17-08 1656 138 954 9-93 9-69 Urd ud compound cooking fit 139 269 342 2-97 Othertats 143.148 4-84 4-01 4 51

Toulfm 135-148 3330 34 44 33 73

SUGAR AND PRESERVES: 150 12 13 13*5 1283 Hooey,preserves,syrup and treacle 131-154 490 573 5-22

IM tutor and pram*) 150-154 17-03 I9-6S 7*03

VEGETABLES: 156-161 18-61 24 13 2078 162-171 1105 II 52 II 24 172-183 24 22 21-63 2321 203 465 2-94 3*8 FrotenCn. 204 155 0-93 131 Frozenchips and other frozen conveniencepotato 205 4 18 2 41 3-4» AUfrozenvegetablesandfrozenvegetableproducts. 208 3-97 1-97 3 18 Otherprocessed,including vegetableproduct! 184—202 2600 3105 27-96

Tool ve*rM»a» 156-208 94-24 965» 95 16 FRUIT: Fresh 210-231 32-68 2695 3041 Frozenfruit and frozen fruit products 241 0-31 004 0-21 Other,includingfruit products, not frozen 233-240.245.248 1836 14-76 1697

Toulfnm, 210-248 3/ Jo 41 76 47-59 94 Household Food Consumption and Expenditure: 1982

TABLE 27 —continued

(pence per person per week)

All households All households Food codes owning a not owning a deep-freezer deep-freezer

CEREALS: 235 5-22 6-09 5-56 While bread (standardloaves) 251-254 26'78 33-52 29-40 Wholewheatand wholemealbread 256 3-54 3-31 3-46 Other bread 263 10-53 10-38 10-48

251—263 46-07 53-31 48-90 264 3-88 4 41 4-08 17-26 20-30 18-42 271-277 22-43 22-67 2252 Oatmealand oat products 281 0-73 0-89 0-79 .... 282 12-67 1175 1230 Frozen conveniencecerealfoods 2M , 4-96 255 41)3 285—291, I 13-90 14-03 13-92 299.301 / Total cereals ...... 251—301 12188 129*9 124-99 BEVERAGES: Tea 304 11-88 15-52 1328 Coffee 307-309 13-26 11-00 1239 Cocoa and drinking chocolate 312 0-87 091 0-81 313 0-68 0-75 0-71

J04-313 26-69 2SIS 2727

MISCELLANEOUS: Soups, canned,dehydratedand powdered 318,319 5-26 716 6-00 Other foods 315. 1 2545 19-31 231)4 320-339 / 315-339 30-70 26-47 2904

TOTAL EXPENDITURE . . . . £8-08 £8*3 a-06 Special analyses

Tables 97

TABLE 28

Meals eaten outside the home, 1982

(per person per week)

Meals not from the Net balance household supply (a)

Mid-day All meals Persons Visitors meals out

All households 1-65 315 -88 04

Analysis by region Scotland 1-78 3-25 88 04 Wales ...... 1-60 314 •89 05 England 1-64 314 -88 04 North 1-59 311 •89 04 Yorkshire and Humberside 1-64 300 •89 04 North West 1-76 305 •89 03 East Midlands 1-47 2-96 •89 04 West Midlands .... 1-35 2-43 •91 04 South West .... 1-47 2- 88 •89 04 ' South East (ft) East Anglia 1-80 3- 55 ■87 04

Analysis by type of area Greater London 211 412 •85 04 Metropolitan districts and....the Central Clydeside conurbation 1-69 2-98 ■89 04 Non-metropolitan districts: — Wards with electorate per acre of — 7 or more 1-56 302 •89 04 3 but less than 7 ..... 1-62 311 ■88 04 0 5 but less than 3 .... 1 50 2-95 •89 04 less than 0-5 ...... 1-53 299 ■89 04 Analysis by income group Al 2-22 4-39 ■84 06 A2 2-28 4-44 ■84 04 B 1-90 3-70 ■86 04 C 1-63 2-90 ■89 04 D 1-56 2-75 •90 04 El 102 2 33 •91 06 E2 1-29 2-58 •90 05 OAP (households containing one adult) 0-92 2-24 •92 06 OAP (households containing one male and one female) 0-38 111 •96 04 OAP ("other" households) 0-68 1-34 •95 04 OAP (all) 0-62 1 56 •94 05

Analysis by household composition No. of No. of adults children I 0 1-49 3-40 •87 07 I 1 or more 2-63 405 •85 05 2 0 1-28 2- 79 •90 •06 2 1 1-69 3- 36 ■88 05 2 2 1-78 308 ■88 03 2 3 1-78 311 88 02 2 4 or more 1-69 2-67 ■90 •02 3 0 I 52 313 •89 05 3 or more I or 2 1-81 3-44 •87 03 3 or more 3 or more 1-75 2- 83 •89 03 4 or more 0 1-86 3-65 •87 03 98 Household Food Consumption and Expenditure: 1982

TABLE 28— continued

(per person per week)

Meals not from the Net balance (a) household supply

Mid-day All meals Persons Visitors meals out

Analysis by age of housewife 1 92 4-25 ■84 •04 ' 1-81 343 •87 -03 35-44 201 343 ■87 •03 " 45-54 1-78 3-33 ■88 ■05 115 2-45 •91 06 * 65-74 0-73 1 86 •93 05 0-71 1-75 •94 ■04

Analysis by housing tenure Unfurnished: council 1*55 276 •90 04 other rented 1 61 316 ■88 04 Furnished, rented 203 504 •82 05 .... 1-50 2-84 •89 ■04 1-35 2-80 •90 ■05 Owned with mortgage .... 1 89 359 •87 ■04 Analysis by ownership of deep-freezer Households owning a deep-freezer 1-73 3-31 ■88 ■04 Households not owning a deep-freezer 1 53 289 •89 ■04

(a) See Glossary (b) Including Greater London for which separate results are given in the analysis according to type of area. Tables 99

TABLE 29

Average number of mid-day meals per week per child aged 5-14 years, 1982

Meals not from the Meals from the household supply household supply

School Other Packed Other meals meals out meals

204 018 1 30 3-48

Analysis by region 201 009 040 4-50 Wales 2-90 017 0-77 316 201 019 1-42 3-38 North 235 018 0-56 391 Yorkshire and Humberside 2 29 019 0-70 3-82 North West 2-22 013 118 3-47 East Midlands 1-68 0-20 1 70 3-42 West Midlands .... 216 016 107 3 61 .... 211 019 1-67 303 South East (a)/ East Anglia 1-74 0-24 1-93 309

Analysis by type of area Greater London 216 0-28 1-51 3-05 Metropolitan districts and....the Central Clydeside conurbation 216 0-13 0-75 3-96 Non-metropolitan districts:— Wards with electorate per acre of — 1-91 016 1-39 3-54 3 but less than 7 1 88 0-20 1-44 3-48 0-5 but less than 3 .... 1-83 023 1-52 3-42 less than 0-5 ...... 2-29 018 1-57 2-96 Analysis by income group 208 036 1 41 315 214 017 1 88 2-81 1-76 0-20 1-61 3-43 C 1-96 017 116 3-71 2-87 012 0-67 3-34 2-59 009 100 3-32 E2 2-66 016 0-47 3-71 OAP (all) (b) (*) <*) (*)

Analysis by household composition No. of No. of adults children 1 1 or more 3-21 018 080 2-81 2 1 218 027 1 30 3-25 2 2 ... 1-91 018 1-47 3-44 2 3 ... 1-82 015 1-26 377 2 4 or more ... 201 0 13 103 3-83 3 or more 1 or 2 215 029 1-53 303 3 or more 3 or more 1 99 0 17 0-97 3-87

Analysis by age of housewife 2-65 018 1 15 302 1-77 015 1 27 3-81 ' 217 0-21 1 35 3-27 45-54 2-48 016 1-23 3-13 " 55-64 ' 217 0-43 0-60 380 65-74 (b) (b) (b) (b) (b) (b) (b) (b) 100 Household Food Consumption and Expenditure: 1982

TABLE 29— continued

Meals not from the Meals from the household supply household supply

School Other Packed Other meals meals out meals

Analysis by housing tenure Unfurnished: council 2-44 013 0-81 3-62 other rented 2-61 0-22 0-85 3-32 Furnished, rented (b) (*) (*) 00 Rent free .... 235 015 1-59 2-90 Owned outright 218 022 1-41 319 Owned with mortgage .... 1-71 0-21 1-60 3-48 Analysis by ownership of deep-freezer Households owning a deep-freezer 1-90 0-21 1-51 3-38 Households not owning a deep-freezer 2- 32 014 0-89 3-65

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

(b) Estimates are not shown because these household groups contain samples of fewer than 20 children aged 5-14 years. Tables 101 Household Food Consumption and Expenditure: 1982

i Tlt

1 3 58 47 6 3 16- 1658 17-71 1633 28 31-77 333* 33-U 18 1 41! » i ==lf ?* (J*

8J 19-4* 17-32 1101 2258 21-44 3551 21 22*41 22-53 21-27 ! I fu mmiu

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s 55fsgJ«25S ? 1 t iu I 1 * -fc4-14>-lh* 1 a i s l l A L 1

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Average nutritional value of household food

Tables 107

TABLE 31

Nutritional value of household food: national averages, 1982

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

(I) Consumption per person per day Energy .. (kcal) 2,150 2,150 2,180 2,230 2,180 (MJ) 90 90 91 94 91 Total protein -(g) 69-2 69-6 699 71-2 700 Animal protein -(g) 44-6 450 44-6 450 44-8 Fat (g) 101 103 101 105 103 Fatty acids: saturated .. .(g) 43-9 44-4 439 45-3 44-4 monounsaturated (g) 38-2 38-7 38-2 39-6 38-7 polyunsaturated (g) 11-8 121 11-9 12-5 12- 1 Carbohydrate (a) . (g) 253 250 262 266 258 Calcium (nig) 930 940 940 950 940 Iron .... (mg) 10-6 10 7 111 111 10-9 Thiamin (mg) 113 115 117 1-20 116 Riboflavin ...... (mg) 1-73 1-70 1-76 1-79 1-74 Nicotinic acid .. (mg) 13-4 13-2 13-7 140 136 Nicotinic acid equivalent . (mg) 28-1 280 28-4 29-2 28-4 Vitamin C (mg) 47 60 67 53 57 Vitamin A: ... retinol (ug) 1,040 1,020 1,040 1,010 1,020 B-carotene ...... (ug) 2,330 2,070 2,050 2,650 2,280 total (retinol equivalent) . (ug) 1,430 1,360 1.380 1,450 1,400 Vitamin D (c) . (ug) 2-83 301 300 301 2-96

(it) as a percentage of recommended intake {b) 94 95 97 99 % 121 122 123 126 123 (as a percentage of minimum require ment) 166 167 169 171 168 .... 166 170 170 172 169 97 99 102 103 100 121 123 126 129 125 Riboflavin 123 122 127 129 125 Nicotinic acid equivalent.... 176 177 180 184 179 Vitamin C 162 205 231 183 195 Vitamin A (retinol equivalent).... 201 193 197 205 199

(Hi) Percentage of energy derived fr protein, fat and carbohydrate 130 130 12-9 12 8 12 9 Fat 42-6 43-3 41-9 42-5 42-6 Carbohydrate .... 44-4 43-7 45-3 44-7 44-5 (iv) Animal protein as a percentage of total protein 64-4 64-6 638 63-3 64-0 108 Household Food Consumption and Expenditure: 1982

TABLE 31—continued

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

(v) Consumption of nutrients per 1,000 kcal Total protein 322 32-4 320 31-9 321 Animal protein : Si 20-8 20-9 20-4 20-2 20-6 Fat . (g) 47 48 46 47 47 Fatty acids:.... saturated ■ (g> 20-4 20-7 20-1 20-3 20-4 monounsaturated ■ u) 17-8 18-0 17-5 17-8 17-8 polyunsaturated • (g> 55 5-6 5-5 5-6 J-6 Carbohydrate . . ■ w 118 116 120 119 118 Calcium • (mg) 434 437 431 425 432 Iron ■ (mg) 4^ 50 51 50 50 Thiamin .... • (mg) 053 053 0-54 0-54 0-53 Riboflavin • (mg) 0-80 0-79 0-81 0-80 0-80 Nicotinic acid equivalent • (mg) 131 13-0 13 0 13-1 131 Vitamin C • (mg) 22 28 31 24 26 Vitamin A (retinol equivalent) ■ (Pg) 665 632 632 649 645 Vitamin D (c) ■ (Ug) 1-32 1-40 1-37 1-35 1-36

(a) Available carbohydrate, calculated as monosaccharide. (b) Estimates of percentage adequacy are based on the recommendations of the Department of Health and Social Security, (1979). In deriving these percentages, a conventional deduction of 10 per cent is made from the consumption figures given in Section (i) of the table to allow for wastage. (c) Contributions from pharmaceutical sources of this (or any other) vitamin are not recorded by the Survey. Tables

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fruit M sprouts and ...... and cereal I (standard frud pears greenvegetables fruit vegetables pastries ..... brussels and vegetables and legumes,including ! bread freshfruit and 1 vegetable* root tomatoes salads cereals i fruit

rruil .... T — products i cauliflower Leafy Cabbage Apples Oranges Total 1 Total Total Biscuits .... l Fresh White bread Flour Potatoes .... Fresh Bananas .... Other cereals Other Other Other Othercitrus Soft Otherfresh Other Otherfresh Cakes Carrots || Tables 113

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= 5*

= 9» ... of minimum equivalent) ...... equivalent II (retinol ..... acid percentage C A a requirement) I !

(as SSS Energy Riboflavin Protein Iron Nicotinic Vitamin Vitamin Cakium Thiamin O.U.U Tables 115

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~~:5a TABLE 36 of Nutritional value offood in households different composition within income groups, 1982~~

~~Households with 3 2 Income adults and or more 1 adult, 1 2~~

~~1 3 1 adults,~~

~~group 4 Adults only or more or more or more children child children children children children~~

(i) Consumption per person per day A • 2360 2500 1810 1670 2090 Energy (kcal) B (2280) 2400 2030 2070 1920 1880 1740 2060 C 2470 2150 2110 1950 1900 1970 2140 D& E2 2480 1970 2120 1950 1810 1790 2120 A * 99 10-5 7-6 70 8-8 B (MJ) 1 (95) 10- 8-5 87 80 7-9 7-3 86 C 104 90 8-9 8-2 7-9 8-3 90 4 DA E2 10 8-3 8-9 8-2 7-6 7-5 8-9 A •

~~Total . . 806 75-8 648 543 67-3 protein (g) B (67-3) 796 657 68-7 621 58-5 53-2 66-7 C 4 81-5 70-7 690 62-2 57-2 61 66-4 D&E2 790 60-9 66-2 601 56-2 54-3 62-7 A •~~

~~Animal • • 552 47-5 447 346 430 protein (g) B (47-0 520 42-3 454 39-8 36-8 329 42-7 C 53-3 431 44-4 38-8 340 350 405 D&E2 510 364 411 370 33-2 322 354 A •~~

Fat ... • • 116 122 86 102 (g) B 76 (115) 116 102 100 92 90 81 99 C 119 99 100 90 86 81 98 D& E2 116 86 98 90 79 81 91 120 Household Food Consumption and Expenditure: 1982 more more igii fefefel till sgsg S«i| adults, or mi or 3 1 children

~~1 0 3) 8 86 99 9 10-5 10-3 309 308 34- 305 34 347 (100) 740 (15 810 850 (430) 223 212 262 (490) (860) (257) or more 4 children~~

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~~Ui W UJ 01 HI B~~

~~. .... acids: polyunsaturated monounsaturated saturated Carbohydrate Fatty Iron Calcium Tables 121~~

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~~ar u ■a o a o B c 5 i .a o c5 122 Household Food Consumption and Expenditure: 1982 Tables 123~~

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~~E U C 3 6 i c .2 o La Riboflav Vitamin 3 Nicotinic 124 Household Food Consumption and Expenditure: 1982~~

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~~■ u~~

~~Nutritional value of food in households classified according to age of housewife, 1982~~

~~Age of housewife All households Under 25 25-34 35-44 45-54 55-64 65-74 75 and over~~

~~(i) Consumption per person per day . . . . 2180 1870 1870 2080 2410 2530 2530 2290 6 Energy (kcal) 1 (MJ) 91 7-8 7-8 8-7 10- 106 10 96~~

~~■ 700 614 59-7 671 76-8 83-4 800 72-7~~

~~Total 3 protein (g) 1~~

~~• 47-2 Animal protein (g) 44-8 39 37-7 42-3 48-9 55-4 52 Fat • (g) 103 87 88 98 115 121 118 105~~

~~Fatty acids: 8~~

~~saturated ■ 444 37-5 37-5 420 49-8 52-9 51 470 (g) 1~~

~~monounsaturated ■ 387 32-9 33- 36-8 43-5 45-9 44-5 38-9 6 (g) 6 9 polyunsaturated ■ (g) 121 10 10 11-6 13 13-5 13-2 III~~

~~• 305 280 Carbohydrate (g) 258 220 222 248 283 292~~

~~Calcium • 940 850 840 900 1000 1070 1060 1020 (mg) 5~~

~~• 10-9 100 95 10 11-9 12-6 121 10-8 31 1~~

~~Iron 1 (mg) 1~~

~~Thiamin ■ 116 101 101 113 28 1-33 21 1 1 (mg) 1~~

~~Riboflavin • 74 1-56 54 67 1-86 204 200 1-85 1 1 (mg) 6~~

~~• 13 120 1-5 13 150 16-3 15-2 13-4~~

~~Nicotinic acid 31 -3 (mg) 1~~

~~Nicotinic acid ■ 284 25 24-3 27-4 340 32-2 28-9~~

~~C equivalent (mg) Vitamin • (mg) 57 50 50 55 64 65 62 53 Vitamin A:~~

~~retinol •~~

~~■ 1400 1230 1200 1310 1520 1730 1700 1450 total 3 (retinolD equivalent) (Mg) 2-90 Vitamin • (Mg) 296 2-72 2-62 2-78 317 52 3-46 Tables 127~~

~~45-54 a of age as ■ived Age~~

~~dei | percent protein 13! 94 45-4 630 90 a 42-8 115 161 159 120 120 173 196 189 energy 35-44 As 1 of~~

~~Animal | (iv) 130 631 430 454 Percentage 25-34 ii) |~~

~~25 TT O — 7~~

~~_ Tt Tt 63 Under | 0 12-9 64 42-6 44-5 All households requirement)~~

~~. minimum equivalent) of equivalent (retinol C A percentage a (as Energy Carbohydrate Protein Fat Vitamin Riboflavin Nicotinic acid Calcium Thiamin Vitamin TABLE 38~~

~~1982 Nutritional value of food in households classified according to housing tenure,~~

~~Type of dwelling~~

~~All Unfurnished~~

~~Furnished, Rent Owned free Other Council rented~~

~~(i) Consumption per person per day I860 2330 2390 Energy (kcal) 2180 2220 2250 (MJ) 91 93 94 7-8 9-8 100~~

~~• • 700 69-9 737 586 70-9 77-2 Total I protein (g) 4~~

~~• • 48 351 44 505 Animal protein (g) 44-8 43-6 • • 114 Fat .... (g) 103 102 106 86 109~~

~~Fatty acids: 4~~

~~• • 44 437 46-2 357 46-8 49-8 saturated (g) I~~

~~■ 412 42-9 monounsaturated ■ 387 38-5 40 32-2 2 (g) 1 1 1~~

~~• 1-9 1-9 12-2 13-6 13- polyunsaturated • (g) 12~~

~~. 282 280 Carbohydrate • (g) 258 270 265 226~~

~~• 940 910 970 830 1020 1050 Calcium (mg) 1 Iron .... • (mg) 10-9 10-9 1-2 9-7 112 11-8~~

~~. 116 117 118 104 1-24 1-28 I Thiamin (mg) 1~~

~~• 1-52 86 1-93 Riboflavin (mg) 1-74 -71 1-81 9~~

~~• 14- Nicotinic acid (mg) 13-6 13-5 140 11-5 139~~

~~Nicotinic acid • 284 28-4 29-6 240 291 31-3~~

~~C equivalent (mg)~~

. 67 Vitamin ... (mg) 57 50 55 58 61 Vitamin A: retinol 1020 1060 1090 850 1090 1110 2820 B-carotene 2280 1990 2330 2070 2450 1200 1490 1580 1400 1390 1470 2 total (retinol equivalent) 2 54 347 338 Vitamin D 96 2-95 307 TABLE 38 — continued

~~Type of dwelling~~

All Unfurnished households Furnished, Rent Owned Owned with rented free outright mortgage Other Council rented a (ii) As perc entage of recomr tended intake 96 97 100 89 100 104 91 123 122 130 112 121 133 118 a (as percentage of minimum requirement) 168 167 177 155 170 176 164 169 163 178 162 180 192 162 100 100 104 95 102 106 96 125 124 127 120 130 134 120 125 121 129 121 133 130 125 Nicotinic acid equivalent 179 178 186 167 183 185 177 195 169 187 215 209 218 204 A Vitamin (retinol equivalent) 199 195 206 186 215 207 1%

(Hi) Percen tage of energy derived from pro tein. fat and cc rbohydrale 9 12 12-8 13-3 12-8 12-3 131 132 42-6 41-9 430 42-3 42-8 435 438 44-5 464 44-9 463 460 44-5 44-3 ) a fiv Animal protein as percentage total protein

~~i of 1 640 624 65-7 599 622 654 64-3 13 130 Household Food Consumption and Expenditure: 1982~~

~~at, c~~

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~~m -Cc 2 00 2 a 2 -a >> e J= S o e a 2 o S S w J O wo. OiPoSZ>> 132 Household Food Consumption and Expenditure: 1982 IV Appendices~~

~~Appendix A 135~~

~~APPENDIX A Structure ot the Survey~~

~~Introduction~~

1 The National Food Survey is a continuous sampling enquiry into the domestic food consumption and expenditure of private households in Great Britain. Each household which participates does so voluntarily, and without payment, for one week only. By regularly changing the households surveyed, information is obtained continuously throughout the year apart from a short break at Christmas and when the Survey is suspended during General Election periods.

Information provided by households 2 The sole informant in each household is the person, female or male, principally responsible for domestic arrangements. For convenience, that person is referred to as the "housewife". She (or he) keeps a record, with guidance from an interviewer, of all the food entering the home each day that is intended for human consumption; the Survey therefore excludes meals out and pet food. The following details are noted for each food item: the description, the — quantity (in either imperial or metric units), and in respect of purchases — the cost. Food obtained free from an employer is also recorded when it enters the household. However, free food from a farm or other business owned by a household member or from a garden or allotment is recorded only at the time it is used. To avoid the double counting of purchases, gifts of food are excluded if they were bought by the donating households. Also excluded from the Survey are a few items which individual family members often buy for themselves without coming to the attention of the housewife — the Survey's sole informant; these are chocolates, sugar confectionery, and soft and alcoholic drinks'.

3 As well as the details about the foods entering the household, the housewife also notes which persons (including visitors) are present at each meal together with a description of the type (but not the quantities) of food served. This enables an approximate check to be made between the foods served and those acquired during the week. Records are also kept of the number and nature (whether lunch, dinner etc) of the meals obtained outside the home by each member of the household; this is used in the nutritional calculations — see paragraph 17 below. No information is collected, however, about the cost or composition of meals taken outside the home although, exceptionally, the quantity of school milk consumed by children is recorded.

4 Finally, on a separate questionnaire, details are entered of the characteristics of the family and its members. The households' identities are, however, strictly confidential. They are known only to those involved with selecting the sample and with carrying out the fieldwork. They are not even divulged to the Ministry of Agriculture, Fisheries and Food which is responsible for analysing and reporting the Survey results.

1 Since 1975, particulars have been obtained of soft drinks bought for the household supply. Details are given in Table 30 of the present Report but are excluded from all other tables and 136 Household Food Consumption and Expenditure: 1982

5 As the Survey records only the quantities of food entering the household and not the amount actually consumed, it cannot provide a meaningful frequency distributions of households classified according to the levels of food eaten or of nutrition. However, averaged over sufficient households, the average quantities recorded should equate with consumption (in the widest possible sense, including waste food discarded or fed to pets) provided purchasing habits are not upset and that there is no general accumulation or depletion of household food stocks (see "Food obtained for consumption" in the Glossary).

The sample 6 The National Food Survey sample is selected to be representative of mainland Great Britain (including the Isle of Wight but not the Scilly Isles nor the islands of Scotland). A three-stage stratified random sampling scheme is used. The first stage in 1982 involved the selection of 44 Parliamentary constituencies; the second, the selection of polling districts within the chosen constituencies; and the third and final stage, the selection of addresses within these polling districts.

7 First stage. The parliamentary constituencies in the sample frame were ordered into 44 strata on the basis of two — factors (i) current standard region1, and (ii) electoral density. One constituency is then selected from each stratum with probability according to its size in terms of electorate: thus the more

populous the constituency the greater its chance of selection from a stratum. if However, a constituency is chosen which has been included in the Survey it sample in either of the two preceding years, is discarded and replaced by another selected at random from the same stratum. The number of strata allocated to each region — and hence the number of constituencies surveyed —

~~is in proportion to the region's share of the total mainland GB electorate. Strata~~

are formed within a region by listing the component constituencies in order of electoral density and then partitioning the list into the required number of groups, with each group containing approximately the same total number of

~~electors. This stratification improves the efficiency of the sample, there being a relationship between electoral density and food expenditure.~~

~~8 Second stage. The next stage involves the selection of polling districts or,~~

where the electorate is below 350, combinations of polling districts from the chosen constituencies. To facilitate this, the polling districts (or combination thereof) within each constituency are listed in order of the electoral density of the wards in which they are situated. The resulting lists are then divided into four groups with approximately equal total electorates. This leads to four polling

districts at a time being selected from each constituency, one being chosen from each of the four groups with probability proportionate to its electorate. The process is repeated as necessary to provide sufficient blocks of four polling districts to span the whole year (see below).

9 Third stage. The final state involves the selection of 20 addresses from each polling district. These addresses are drawn from electoral registers using internal a a sampling from random origin. If, by chance, polling district is selected more in than once during the year, the required total sample of addresses is selected one go.

~~1 Eleven constituencies in the sampling frame straddle regional boundaries. For sampling~~

~~purposes only, the part-constituency in each region is combined with a contiguous constituency~~

~~within the same region. The whole of the resulting "combined constituency" is then treated as a single first-stage sampling unit. Appendix A 137~~

Fieldwork organisation 10 The fieldwork is arranged so as to obtain information throughout the whole year. For this purpose the year, excluding Christmas, is divided into 17 intervals of 21 days, all of which begin on a Monday. In each, two polling districts are surveyed, one in the first part of the period and the other in the second part. In the first polling district, the interviewers attempt to place log-books with the pre selected households during the three days Monday to Wednesday. During the following three days further calls are made to check on progress and to deal with any queries. The completed log-books are collected at the end of seven days of record keeping. Fieldwork in the second polling district begins in the middle of the 21 days on a Wednesday afternoon. Attempts to place log-books continue until Saturday. Checking calls are again made in the following week and the completed books collected at the end of seven days.

1 1 This cycle continues throughout the year. To facilitate the operation, the 44 selected constituencies are randomly divided into two sets of 22. These two sets are worked in alternate 2 1-day intervals. Thus in the first interval, 44 polling districts (see beginning of paragraph 10) from one set of 22 constituencies are used. Then in the second 21 -day interval, 44 polling districts from the other set is worked. This pattern is repeated for the next 14 intervals. However, to ensure that each set of constituencies is surveyed the same number of times, a different procedure must be followed in the 17th and last interval (or, alternatively, the first interval of some years). This involves using one set for the first part of the interval and the other for the second part. Consequently each set is worked for a total 8 intervals. of 1/2

~~Response to the Survey~~

~~12 The 44 constituencies surveyed in 1982 are listed in Table 1 of this Appendix. At the second stage sampling, 748 polling districts were selected, and~~

~~at the third stage, 14,960 addresses. When visited, a few of these addresses were found to be those of institutions or other establishments not eligible for inclusion~~

~~in the Survey; others were unoccupied or had been demolished. In addition, some addresses were found to contain more than one household. After allowing~~

for these factors, the estimated effective number of households in the sample was 14,509. Of these, 66 addresses could not be visited for operational reasons1. In some of the remaining households the housewife was seen but refused to give any

~~information; a number of other housewives answered a questionnaire2 but~~

~~declined to keep a week's record, while some who undertook to keep a record did~~

~~not in fact complete it. Finally a few records were lost in the post or were rejected at the editing stage leaving an effective sample of 7,945 households, representing~~

~~55 per cent of the selected sample but 65 per cent of the households contacted 3.~~

~~1 Before 1981, such households were not regarded in the National Food Survey as being part of the~~

effective selected sample. Their subsequent inclusion is to conform with the convention now followed by most other surveys. JThe questionnaire relates to family composition, occupation etc. ' Using the 1971 Census of Population, a study has been made of the characteristics of non- — F respondents to the 1971 National Food Survey see W F Kemsley, Statistical News No. 35. Nov A is 1976. similar study planned in respect of 1981. 138 Household Food Consumption and Expenditure: 1982

~~Details are as follows: —~~

~~Per cent~~

~~Households households households selected contacted~~

Number of households at the addresses selected in the sample 14.309 100 Number that could not be visited for operational 66 Number visited but no contact made with the 2,150 15 (Number of households where housewife con tacted) (12.293) (85) (100) Housewife seen but refused to give any infor- 1,855 13 15 Housewife answered a questionnaire but declined to keep a week's record 1.377 9 11 Housewife started to keep a record but did not 1,034 7 8 Completed records lost in the post or rejected at 82 1 1 Number of responding households 7,945 55 65

Main analyses of Survey data 13 The Survey data of food purchases, consumption, expenditure and prices are normally tabulated for each of over ISO1 categories of food; details of the classification are given in Table 6 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") there are now seven regular analyses: —

~~(i) By region. Results are given for England, Wales and Scotland and for each of the standard regions of England, except that East Anglia is combined with the South East region.~~

area. area are London, (ii) By type of Six types of distinguished: (i) Greater (ii) the Metropolitan districts 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.

~~(iii) By income group. Eight groups are tabulated and are defined in terms of~~

~~the gross weekly income of the head of household. Details are given in paragraph 22 of the Report.~~

~~(iv) By household composition. Eleven groups are identified as in Tables 14- 16 and 35 of the Report. Certain groups are also cross-classified~~

~~according to income (see for example Table 17). For the purpose of~~

classifying households according to their composition, heads of 1 households and housewifes under 8 years are regarded as adults since they have similar responsibilities. However, for all other purposes such person are classified according to their true age.

(v) By age of housewife. Seven age ranges are used as in Tables 19-21 and 37 of the Report. 1 More detailed supplementary analyses are available in some years for certain categories. For those used in 1982 see Table 6a of this Appendix. Appendix A 139

~~(vi) By housing tenure. Six categories are used as in Tables 22-24 and 38 of the Report.~~

~~(vii) By ownership of deep-freezers. Two categories are used as in Tables 25-27 and 39 of the Report.~~

~~Details of the composition of these sub-samples and of the whole Survey sample are given in Tables 2 to 5 of this Appendix.~~

Nutritional analysis of Survey results 14 The energy value and nutrient content of the food obtained for consumption in the home1 are evaluated using special tables of food composition. The nutrient conversion factors are mainly based on values given in TTie Compositon of Foods2 but are thoroughly reveiwed each year for two reasons. First, to reflect changes in nutrient values resulting from new methods of food production and handling. Second, to reflect changes in the structure of the food categories used in the Survey — for example changes in the relative importance of the many products grouped under "breakfast cereals".

15 The nutrient factors used make allowances for inedible material such as the bones in meat and the outer leaves or skins of vegetables; for certain foods, such as potatoes and carrots, allowance is also made for seasonal variations in this wastage and / or in nutrient content. Further allowance is made for the expected cooking losses of thiamin and vitamin C: average thiamin retention factors are applied to appropriate items within each major food group and the (weighted) average loss over the whole diet is estimated to be about 20 per cent; the losses of vitamin C are set at 75 per cent for green vegetables and 50 per cent for other vegetables. However, no allowance is made for wastage of edible food. The exception is when the adequacy of the diet is being assessed in comparison with recommended intakes (paragraph 16 below). Then, the assumption is made that in each type of household, 10 per cent of all foods — and hence of all nutrients available for consumption — is either lost through wastage or spoilage in the kitchen or on the plate, or fed to domestic pets3.

16 The energy content of the food is calculated from the protein, fat and available carbohydrate (expressed as monosaccharide) contents using the respective conversion factors, 4, 9 and 3.75 kcal per gram. It is expressed both in = kilocalories and megajoules ( 1,000 kcal 4.184 MJ). Nicotinic acid is expressed both as free nicotinic acid and as nicotinic acid equivalents; the latter values include one-sixtieth of the tryptophan contents of the protein in the food. Vitamin A activity is expressed as micrograms of retinol equivalent, that is the sum of the weights of retinol and one-sixth of the 0 -carotene. Fatty acids are grouped according to the number of double bonds present, that is into saturated, monounsaturated and polyunsaturated fatty acids. For the diet as a whole, the total fatty acids constitute about 95 per cent of the weight of the fat. This proportion varies slightly for individual foods, being lower for dairy fats with their greater content of short-chain acids and a little higher for most other foods.

1See paragraph 2 of this Appendix and "Food obtained for consumption" in the Glossary. 1A A Paul and DAT Southgate, McCance and Widdowson's The Composition of Foods. 4th edition, Ministry of Agriculture, Fisheries and Food and Medical Research Council, HMSO, 1978. 1 An enquiry into the amounts of potentially edible food which are thrown away or fed to pets in Great Britain recorded an average wastage of about 6 per cent of households' food supplies (see R W Wenlock, DH Buss, B J Derry and E J Dixon. British Journal of Nutrition 43. S3-70. 1980). However, this is considered likely to be a minimum estimate, and the conventional Survey deduction of 10 per cent has been retained thereby Dreservins continuity 140 Household Food Consumption and Expenditure: 1982

~~17 The nutritional results are tabulated in two main ways for each category of household in the Survey: —~~

(a) Per person. This presentation is directly comparable to the per person presentation in Section II of this Report of the amounts of food obtained However, it has some drawbacks where the measurement of nutrient intakes is concerned. It does not take into account contributions made by meals outside the home or by food outside the housewives' purview (see paragraph 2 of this Appendix). Nor is any allowance made for the wastage of edible food. The averages per person can also be misleading. For example, average per caput energy intakes in families with small children are invariably less than those for wholly adult households; but this does not by itself indicate that the former are less well nourished because children have a smaller absolute need for energy.

(b) As a proportion of intakes recommended by DHSS1. Some of the above drawbacks are overcome in this presentation. It involves comparing intakes with household needs after the age, sex and occupational activity of each member have been taken into account. Allowance is also made fonmefels eaten outside the home and for the presence of visitors by redefining, in effect, the number of people consuming the household food (see paragraphs 19 and 20 below) — not by adding or subtracting estimates of the nutrient content of the meals in question. Moreover, for these comparisons, the estimated energy and nutrient contents are reduced throughout by 10 per cent to allow for wastage of edible food (see third footnote to paragraph 15 above).

18 A further presentation is also provided in Table 3 1 in respect of the national averages. This shows the average amount of each nutrient per 1,000 kcal — an indication of the nutritional quality of the food obtained. Another indication of dietary 'quality' is provided for all household groups by means of the estimates of the proportions of energy derived from protein, fat and carbohydrate and of the proportion of total protein derived from animal sources.

19 In comparing the nutritional value of household food with the DHSS recommendations (paragraph 17 (b) above), an allowance must be made for the fact that household members' nutritional needs will partly be met from meals outside the home. Similarly, visitors will meet some of their nutritional needs from the household food supply. An assessment is therefore made for each household member and visitor of the proportion of his or her meals that were obtained during the Survey week from the household food supply (including packed meals taken from home). It is then assumed that an equivalent proportion of each person's needs should be met from the same source and the DHSS recommendations are scaled down accordingly.

20 To assess the proportion of individuals' meals eaten in the home, an index termed a 'net balance' is constructed. It is not sufficient to merely count the number of household meals which each person attended since the different meals of the day vary in nutritional importance: dinner is usually more substantial than breakfast, for example. The different meals are therefore assigned weights in proportion to their relative importance; details are as follows:

1Department of Health and Social Security, Recommended Daily Amounts of Food Energy and Nutrients for Groups of People in the United Kingdom — Reports on Health and Social Subjects No 15. HMSO. 1979. These recommendations have been adapted slightly for use in the National Food Survey. Appendix A 141

~~Per day Per week~~

~~03 •21 04 •28~~

~~Supper 8>«~~

~~TOTAL 14 •98 (say 100)~~

~~(a) These two weights are interchangable, depending upon which meal the household regards as being the larger; if only one evening meal is taken the two weights are combined.~~

Household members are initially assigned the maximum net balance of 1 00, this value corresponding to the situation where all nutrients needs are met from the household food supply (additional contributions are, however, made by the — food items not covered by the Survey see paragraph 2 above). The appropriate meal weight above is then deducted for each meal obtained outside the home during the Survey week. The procedure is slightly different where visitors are concerned in that they are initially assigned the minimum net balance of zero relating to the situation where all nutritional needs are met outside the home. To this initial value we then added a weight from above corresponding to • each household meal attended. The appropriate DHSS recommendations for each individual are then multiplied by the net balances so obtained thereby effectively converting them to the same basis as the National Food Survey. It should be noted that this procedure assumes that a meal outside the home is nutritionally equivalent to the corresponding meal within the household; and it may be said that the nutritional value of food obtained for consumption in the home is being related only to the needs of household members (and visitors) when they eat at home with the remainder of their needs being met elsewhere.

Reliability of Survey results 21 The Survey estimates are subject to chance variations like all estimates from sample enquiries. However, this "sampling error" will not normally be more than two, and very rarely more than three times, the corresponding statistical measure of variation termed a "standard error". Estimates of standard errors are not calculated for all averages every year since they do not usually change very much over time. The following index shows the Annual Reports in which may be found percentage standard errors — that is standard errors expressed as a percentage of the corresponding mean — approximately applicable to the averages presented in particular tables of the present Report: — 142 Household Food Consumption and Expenditure: 1982

~~Year of Report and Tables in Table in this Report which percentage standard errors~~

Tables 5-7"All households" averages of con 1982, Table 7 in Appendix A sumption, expenditure and prices of individual foods Tables 12 Income group averages of con- 1981, Tables 9 and 10 in Appendix A and 13 sumption and expenditure, main food groups Tables 15 Households composition group 1982, Tables 8 and 9 in Appendix A and 16 averages of consumption and expen diture, main food groups Tables 20 Age of housewife group averages of 1982, Tables 10 and II in Appendix A and 21 consumption and expenditure, main food groups Tables 26 Freezer-owning and other house- 1981, Table II in Appendix A and 27 holds group averages of consumption and expenditure, main food groups Table 31 "All households" nutrient averages 1977, Table 15 in Table 33 Regions and types of area, nutrient 1977, Table 16 in averages Table 34 Income groups, nutrient averages 1977, Table 17 in Table 35 Household composition groups, 1977, Table 18 in nutrient averages Table 36 Household composition groups 1977, Table 19 in within income groups, nutrient averages Table 39 Freezer-owner and other households, 1977, Table 20 in Appendix A nutrient averages Appendix A 143

~~TABLE 1~~

~~Constituencies surveyed in 1982~~

~~Parliamentaryconstituencies(») Region («) Definition of region(«) selectedin the samplefor 1982~~

~~England North Cleveland,Cumbria, Durham. Northumberland. Durham Tyne and Wear •South Shields •Houghton-le-Spnng~~

~~Yorkshire and Humbcrside.Nonh Yorkshire, South Yorkshire. Dearnc Valley West Yorkshire Howden Kmgston-upon-HulI East •Pudsey~~

~~North West Cheshire.~~ ~~Lancashire.Greater Manchester. •Liverpool. Garston Merseyside •Middlelon and Preitwich Nantwich •Liverpool, Walton ■Rossendale~~

~~Ea« Midlands Derbyshire,Leicestershire,Lincolnshire. Lincoln Northamptonshire.Nottinghamshire Ashfield Davemry~~

~~West Midlandi Hereford and Worcester.Shropshire. •Walsall North Staffordshire, Warwickshire. West Midlands Oswestry •Coventry North East The Wrekin~~

~~South West Avon. Cornwall and the Islesof Scilly, Devon, Plymouth, Sutlon Dorset. Gloucestershire,Somerset.Wiltshire Totnes Plymouth. Drake Yeovil~~

South East Greater London, Bedfordshire.Berkshire. •NewhamNorth West Buckinghamshire,East Sussex. Essex. •Harrow West Hampshire. Hertfordshire. Isle of Wight, Kent, •Redbridge.llford North Oxfordshire, Surrey. West Sussex •Islington North •Croydon North West •HiUingdon. Uxbridge South East Essex Welwyn-Hatfield Tonbridge and Mailing Faversham Saffron Walden Southend West Reading South Braintree

~~East Anglia Cambridgeshire.Norfolk. Suffolk North Norfolk~~

~~Wales The whole of Wales Cardigan Cardiff South East~~

~~Scotland The whole of Scotland •Glasgow. Garscadden •East Kilbride •Central Dunbartonshire East Aberdeenshire~~

(a) These are the standird regionsas revisedwith effectfrom 1stApril 1974. (ft) Constituencies marked * are wholly or partly within Greater London, the Metropolitan districts,or the Central Clydesidc 144 Household Food Consumption and Expenditure: 1982

~~TABLE 2~~

~~Composition of the sample of responding households, 1982~~

~~Jan/ April/ July,' Oct/ Year March June Sept Dec~~

~~GREATER LONDON 266 278 229 229 1002 Persons 713 765 636 592 2706 2-68 2-75 278 259 >70~~

~~METROPOLITAN DISTRICTS AND THE CENTRAL CLYDESIDE CONURBATION 474 475 431 402 1782 1384 1351 1275 1156 5166 292 2-84 296 288 MO~~

~~NON-METROPOLITAN DISTRICTS WARDS WITH ELECTORATE PER ACRE OF - 7 OR MORE 412 368 391 315 I486 1193 1042 1055 856 4146 290 283 *70 2-72 2-79~~

~~3 BUT LESS THAN 7 343 357 287 310 1297 973 988 809 875 3645 284 2-77 2-82 2-82 2-81~~

~~0-5BUT LESS THAN 3 337 316 292 218 1163 933 848 856 597 3234 2-77 2-68 2-93 2-74 2-71~~

~~LESS THAN 0-5 296 361 282 276 1215 879 1030 798 781 W8S 2-97 2-85 283 2-83 2-8'~~

~~ALL HOUSEHOLDS Household 2128 2155 1912 1750 7945 6075 6024 5429 4857 22315 2-85 2-80 2-84 271 2-82 Appendix A 145~~

~~TABLE 3~~

~~Composition of the sample of responding households: 1982~~

~~Average of Households Persons % households number owning a: of per sons per deep- refriger Number Number * % household freezer ator~~

~~All household. 7945 100 22385 100 282 55 97~~

Analysis by regions Scotland 574 7-2 1771 7-9 309 44 96 392 4-9 1073 4-8 2-74 59 95 6979 87-8 19541 87-3 280 S3 97 584 7-4 1598 71 2-74 37 95 Yorkshire and Humberside 775 9-8 2163 9-7 2 79 46 95 820 10-3 2376 10-6 2-90 39 95 East Midland! 618 7-8 1727 7-7 2-79 36 97 Wen Midlands 779 9-8 2259 10-1 2-90 49 95 South West .... 783 9-9 2144 9-6 2-74 63 98 South East («)/ East Anglia 2620 33-0 7274 32-5 2-78 66 99 Analysis by typeof area 1002 126 2706 121 2-70 64 99 Metropolitan districts and the Central Clydesideconurbation 1782 224 5166 231 2-90 36 95 Non-metropolitan districts: Wards with electorateper acre of— I486 I8'7 4146 185 2-7» 36 98 3 but lest than 7 1297 16-3 3645 16-3 2 81 38 98 03 but lessthan 3 1163 14-6 3234 14-4 2-78 58 97 lessthan 0-5 1215 15-3 3488 13-6 2-87 66 96

Analysis by incomegroup (b) 141 18 511 2-3 3-67 90 100 A2 368 4-6 1247 5-6 3-39 86 99 B 2337 29-4 7764 34-7 3-32 73 99 C 2118 26-7 6752 30-2 319 35 98 734 »-2 2172 »-7 2-96 42 % El 213 2-7 430 1-9 202 62 98 E2 895 11-3 1804 81 2-02 36 94 OAP 1139 143 1698 7-6 1-49 22 91

Analysis by householdcomposition(c) No. of No. of adults children 1 0 1387 17-5 1387 6-2 1-00 20 90 1 1 or more 249 31 690 31 2-77 36 94 2 0 2443 30-7 4886 21-8 200 53 98 2 1 775 9-8 2325 10-4 300 65 98 2 2 1172 14-8 4688 20-9 400 71 99 2 3 406 51 2030 9-1 500 65 99 2 4 or more 120 1-5 750 3-4 6-25 63 96 3 0 585 7-4 1755 7-8 300 64 98 3 or more 1or 2 516 6-5 2436 10-9 4-72 73 98 3 or more 3 or more 78 1-0 532 2-4 6-82 50 99 4 or more 0 214 2-7 906 40 4-23 68 99

Analysis by ageof housewife Under 25 years 503 63 1321 5-9 2-63 44 97 1603 20-2 5591 25-0 3 49 62 98 35 — 44 . 1552 195 5989 26-8 386 68 99 45 — 54 . 1310 16-5 3991 17-8 305 63 98 1289 16-2 2788 125 216 34 98 65 — 74 „ 1089 13-7 1857 8-3 1-71 36 94 75 and over .... 599 7-5 848 3-8 1-42 17 90 Analysis by housing tenure Unfurnished:council 2530 31-8 6975 31-2 2-76 36 93 other rented .... 579 7-3 1378 6-2 2-38 40 94 Furnished, rented 93 12 194 1-0 2-09 23 96 .... 107 1-3 305 14 285 65 98 1952 24-6 4559 20-4 2-34 58 97 2684 33-8 8974 40-1 3 34 73 99

~~Analysis by ownershipof deep-freezer Owning a deep-freezer 4333 54-5 13622 60-9 3-14 100 100 Not owning a deep-freezer 3612 455 8763 39-1 243 93~~

~~(«) Including Greater London, for which k panic detail*are shown in the analysisto the typeof area. (b) For definition of incomegroups, secparagraph22 in the Report.~~

~~TABLE 4~~

~~Average number of persons per household in the sample of responding households: 1982~~

~~Adult femaln aged: Children aged:~~

~~18-64 65 yawl 18- 59 60 yean 0-4 5—11 yean yean and over yean yean~~

~~All 082 015 0-71 0-28 020 0 30~~

Analysis by region Scotland 087 0 14 084 0 26 0 23 038 Wales 0-77 0 19 076 0-37 0 19 023 England 082 0-15 0-71 028 020 0 29 North 0 77 0 15 0-76 028 021 0-31 Yorkshire and Humberside 0-79 0 16 0-77 0-29 0 19 0 30 North West 0-79 0 14 083 027 0 20 0 34 East Midlands 0 14 077 027 0 21 0 25 West Midlands .... 0 15 0 79 025 022 0 34 South West .... 0-80 0 17 072 03.1 0 16 0 29 South East (a)/ East Angha 0-83 014 078 028 0 19 028

Analysis by typeof arta Greater London t-tt 0 14 078 0-27 0 17 0 23 Metropolitan districts....and the Central Clydesideconurbation 0 82 0-14 010 0-21 0-21 0-33 Non-metropolitandistricts Wards with electorateper acre of — 7 or more 083 0 15 0-77 027 0 19 0 29 3 but lessthan 7 082 014 0-79 027 022 0 30 05 but lessthan 3 .... 0 79 0-M 0 76 0-30 0 19 0 29 lessthan 0-5 ... 08! 017 0 77 032 O20 031

I 16 MM I 06 008 034 056 I 13 001 I 04 009 027 043 III 002 I 03 007 028 043 I 10 005 I 00 0 12 023 0 33 081 0 10 044 021 0 21 0 28 039 0-43 027 067 004 0 10 032 0-32 0 39 051 0 12 021 003 049 0-04 042 0 01 001

0 17 015 0 54 0 08 089 002 031 067 0-65 032 056 047 096 002 100 002 0-46 023 099 100 0 01 058 086 049 I 01 062 I 34 098 0 01 I 02 083 205 131 0 21 1 1.1 035 1-72 005 1-52 OI0 0 13 0 26 172 006 1-58 0 15 0 40 I'll 215 0 14 1-69 0-25

Analysis by ageof Under 25 yean 094 0-97 06.1 006 25 - 34 „ 044 0-98 0 01 0-63 0 75 35 - 44 „ I 07 0 01 1 10 002 0 13 062 45 — 54 „ I 26 002 I 21 003 002 009 55 -64 „ 0-78 0 20 0 59 0 50 001 o-o: 65 — 74 . 015 058 005 0 90 001 75and over 040 004 090

Analysis by housingtenure Unfurnished:council 074 0 17 0 72 033 019 029 other r 0-65 0-11 062 0-37 0-16 0 19 Furnished, rented 080 001 0 78 002 022 015 Rent free 087 008 0 73 025 0 21 0 37 Owned outright 0-63 030 0-M 0 51 006 Oil Owned with mortgage I 07 002 103 006 0 31 04"

~~Analysis by ownershipof deep-freezer Owning a deep-freezer 096 Oil 092 0 20 0 23 0 36 Not owning a deep-freezer 0 64 0 19 0-61 0 38 0 16 022~~

(a) Including Greater London, for which separatedetailsare shown in the analysisaccordingto the typeof area. (6) For definition of incomegroups,seeparagraph22 in the Report, (r) See"Adult" and "Child" in the Glossary. Appendix A 147

~~TABLE 5~~

~~Composition of the sample of responding households: analysis by income group and household composition, 1982~~

~~Householdswith:~~

~~Income 2 adulu and 3 or more All 1adult, Adulu adults, house gro»P («) 1 or more only 1 2 3 4 or more 1or more holds children child children children children children~~

~~Number of householIs A 190 1 78 120 46 12 62 509 B 971 23 324 563 181 33 240 2337 c 1092 35 234 375 126 43 213 2118 Dt E2 1059 181 128 III 52 27 71 1629~~

~~Num Jer of persons 4J2 2 234 480 230 74 293 1765 2177 64 972 2252 905 216 1178 7764 % 2494 87 702 1500 630 272 1067 6752 DA E2 1830 502 384 444 260 167 389 3976~~

(d) For definition of incomegroups,seeparagraph22in theReport. HouseholdsinincomegroupEl andpensionerhouseholdsarc excludedfrom this tableand from tables I/, 18and 36 in the report. 148 Household Food Consumption and Expenditure: 1982

~~TABLE 6~~

~~Survey classification offoods, 1982~~

~~Seasonalfood Food (S)or code no. Description convenience Notes in 1982 food (CC CF. CO)(~~

~~MILK AND CREAM: 4 Liquid milk — full price Includeslong life J Liquid milk — welfare~~

~~Liquid milk — school~~

~~» Condensedmilk Includesevaporatedmilk~~

~~II Dried milk, branded Full-creamand half-creamdried milk~~

~~12 Instant milk~~

~~13 Yoghurt Includesfruit yoghurtand flavoured yoghurti~~

~~14 Other milk Buttermilk,skimmedmilk (other than instant milk), goat'smilk, sour milk, freshcreamdesserts,etc (includingdairy dessertscontainingcream, milk or skimmedmilk solids — not frozen)~~

17 Cream Fresh (or processedor frozen) bottledor canned,(but excluding-substitute-and "imitation" cream - see code 148) CHEESE: 22 Natural (6) Includesall cheese,other than processed,eg. Cheddar. Cheshire,Caerphilly. Lancashire.Dutch Edam. Danish Blue, cottagecheese,creamcheese

23 Processed Includesprocessedcheeses,boxedor portions, lactic cheese,cheesegrills, cheeseproducts spreads, (including thosewith addedham.celery, lobsteretel MEAT AND MEAT PRODUCTS: 31 Beefand veal (6) 1 Any cut; fresh,chilled or frozen (but not frozen 36 Mutton and lamb (f>) > conveniencemeats— seecode88)

~~41 Pork (6) J~~

~~46 Liver (6) Fresh,chilled or frozen~~

~~51 Offals, other than liver eg.kidney,tongue,heart,head,sweetbread.oitaiL trotters,tripe,pig'sfry,sheep'sfr>.cowheel;fresh, chilled or frozen~~

~~55 Baconand ham. uncooked(6) Fresh,chilled or frozen~~

~~58 Baconand ham.cooked, including CO Not frozen canned~~

~~59 Cooked poultry (not purchasedin CO Includespoultry removedfrom thecan beforesaleby retailer(but not frozen)also 'chicken'of chickenand chips'~~

~~62 Corned meat CC Includesall comed meal,whetherpurchasedia cans or sliced~~

66 Other cooked meat(not purchased CO Includesmeatsremovedfromcan by retailerbefore in cans) sale — eg. luncheonmeat,pressedor cookedbeef,veal mutton, lamb,pork, vealand ham. tongue,brawn; (but nor frozen)

71 Other cannedmeatand canned CC Purchasedin a can — eg, poultry, stewedsteak, meatproducts luncheonmeat,mincedmeat,meatpuddingsand pies, pie fillings, meatwith vegetables,ready-meals, sausages(Note: comed meats,canned,arecoded6Z babyfoods, cannedor bottledarc coded 3IS)

~~73 Broiler chicken, uncooked,including Uncooked pluckedroastingfowl under41beach,parts frozen of any uncookedchicken;fresh,chilled or frozen~~

77 Other poultry, uncooked, Uncookedchickenof 41bor moredressedweightor includingfrozen (6) any unpluckedchickenor boiling fowl; any size(or pans) of duck, goose,turkey, partridge,pheasant grouse,pigeonetc; fresh,chilled or frozen

~~78 Rabbit and other meat eg. rabbit, hare,horse,goat, venison;fresh,chilledor~~

~~79 Sausages,uncooked,pork Includespork sausagemeat;fresh,chilledor frozen Appendix A 149~~

~~TABLE 6 —continued~~

~~Seasonalfood Food (S) or code no. Description convenience Notes in 1982 food (CC, CF. CO) «.)~~

~~MEAT AND MEAT PRODUCTS~~

~~80 Sausages,uncooked,beef Includesbeefsausagemeatand any mixture,eg pork beefsausages,turkey/pork; fresh,chilled or frozen~~

~~83 Meal piesand sausagerolls, CO Sausagerolls, "cold" meatpies(eg,pork pics, veal ready-to-eat and ham pies)completeor in portions (but not steak pics — seecode94,and not frozen items— seecode88)~~

88 Frozen conveniencemeatsor frozen CF eg, frozen — braised/roastbeefslices,roast pork, conveniencemeal products beefburgers,porkburgers,steakburgers,turkey/ beefburgers,cheeseburgers,steaklets.ready-meals, sausagerolls, meatpies,chicken pies,cooked chicken breasts/legs,faggots(but not uncookedchops, steaks,etc)

94 Other meal products(/>) CO Meat pies(except"cold" ready-to-eatvarieties— seccode 83)eg, steakpies, patties,puddings,pastes, spreads,liver sausage,cooked sausage,rissoles,haslet, black pudding, faggots,haggis,hog'spudding, polony, scotcheggs;ready-meals,eg Chinesetake-awaymeals containingmeat,packetedmeat-basedmeals;(nor frozen) FISH: 100 White, filleted,fresh S 1 eg. cod. haddock,whiting, plaice,skate,sole and >othcr flat fish, hake,congereel, red mullet,ling, 105 White, unfilleted.fresh s J coley, saithc

110 While, uncooked,frozen eg, frozencod, haddock, hake, plaice,lemonsole, (includesfillets and steaksand uncookedfish coated with breadcrumbs,but noi fish fingersetc — see code 127) III Herrings, filleted,fresh s Includesfrozen

~~112 Herrings, unfilleted.fresh s Includesfrozen~~

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

114 White, processed s ie, smoked,dried or salted,eg. haddock,cod. (includesfrozen) Fat, smoked, salted, IIS processed,filleted s 1 it. dried or eg. kippers, bloaters. 1 sousedor pickled herrings,smokedmackerel. f salmonand anchovies,smokedroe; (includes 116 Fat. processed,unfilleted s J frozen)

~~117 Shell s eg.cockles,crabs, oysters,prawns,scampi,shrimps, whelks,winkles(weightwithout shells);fresh, preparedor frozen (but nor cannedor bottled — seccode 120)~~

~~III Cooked CO Fried fish, fried roe,fried scampi,cooked or jellied eels, (nor frozen)~~

~~119 Salmon, canned CC~~

~~120 Other cannedor bottled fish CC eg. sardines,pilchards,mackerel,herrings,brisling, shellfish,roc. anchovies,slid, tuna~~

~~123 Fish products,not frozen CO eg. fish cakes,fish pastes,ready-meals(but not "fish and chips" — seecodes 118and 197)~~

~~127 Frozen conveniencefish CF Frozen fish fingers,fish cakes,fish pie. cod fries, cod-in-sauceor batter,"fish and chips" etc~~

~~129 EGGS s~~

~~FATS 113 Butter(/>)~~

~~ne Margarine (o) Includes"soft" margarineand margannecontaining a proportion of butter~~

~~139 Lard and compound cooking fat Includessolid vegetableoil~~

~~143 Vegetableand salad oils eg.com oil. groundnut oil. "cooking" oil. olive oil~~

141 All other fats eg. suel. dripping, creamedcoconut,coconut butter, "imitation" cream,"substitute"cream, low fat spreads (but not "soft" margarine seecode 138) 150 Household Food Consumption and Expenditure: 1982

~~TABLE 6 — continued~~

~~Seasonalfood Food (S) or code no. Description Notes in 1982 food (CC CF, CO) (a)~~

~~SUGAR AND PRESERVES: — 150 Sugar Includesicing sugar(but not instanticing sec code 323)~~

~~151 Jams, jellies, fruit curds~~

~~152 Marmalade Includesjelly marmalade~~

~~153 Syrup, treacle Includesmaplesyrup~~

~~154 Honey Includeshoneyspreads~~

~~VEGETABLES: Otd potatoes: 156 January - August, not prepacked S 1 Includesall "old" potatoespurchasedin the period January to August inclusive 157 January — August, prepacked S J~~

~~Newpotatoes: — s 158 January August, not prepacked 1 Includesall "new" potatoespurchasedin the t period January to August inclusive 159 January — August, prepacked~~

~~Potaotes: 160 September— December,not prepacked s \ IncludesaU potatoespurchasedin the period J Septemberto Decemberinclusive 161 September— December,prepacked s~~

~~162 Cabbages,fresh s eg. redcabbage,savoycabbage,springcabbage,spring greens,brusselstops. kale, curly greens,savoygreens~~

~~163 Brusselssprouts,fresh s~~

~~164 Cauliflowers,fresh s Includesheadingbroccoli cress, 167 Leafy salads,fresh s eg. lettuce,endive,watercress,mustardand chicory~~

~~168 Peas,fresh s~~

~~169 Beans,fresh s eg. runner beans,broad beans,Frenchbeans~~

~~171 Other freshgreenvegetables s eg.spinach,spinachbeel.sproutingbroccoli,turmplopi~~

~~172 Carrots, fresh s~~

~~173 Turnips and swedes,fresh s~~

~~Other root vegetables,fresh s eg, parsnips,beetroot,kohlrabi, artichokes, horseradish,yams(or sweetpotatoes)~~

~~175 Onions, shallots,leeks,fresh s Includespickling onions~~

~~176 Cucumbers,fresh s~~

~~177 Mushrooms, fresh s~~

~~178 Tomatoes,fresh s~~

183 Miscellaneousfresh vegetables s eg, celery,radishes,marrow,courgettes,asparagus, celeriac,seakale, pimemoes,aubergines,corn-on- the-cob,salsify,pot herbs,pumpkin,greenandred ' grK" """^ CtfaC""- c^flfc

~~184 Tomatoes,cannedor bottled CC~~

~~185 Peas,canned CC Garden, processedetc~~

~~188 Beans,canned CC Includesbakedbeans,broad beans,butterbeansetc (but not runner beansor kidney beans - seecode1911~~

Cannedvegetables,otherthanpulses, CC eg,carrots, beetroot(but not pickled beetroot- 191 kidney potatoesor tomatoes seecode 327).celery,spinach,runner beans, beans,mixed vegetables,cannedvegetablesalad, sweetcorn, mushrooms,asparagustips;(babyfoods, cannedor bottled,are coded 313) lentils, 192 Dried pulses,other than air-dried eg. lentils,split peas,mixed barley, peasand massor

~~195 Air-dried vegetables CO Air-dried peas,beans,onion flakes, mixedvegetables, red and greenpeppers,celery,etc (AFD foodsare coded320)~~

~~196 Vegetablejuices CC Includestomatojuice and puree Appendix A 151~~

~~TABLE 6 — continued~~

~~Seasonalfood Food (S)or CO*00. Description convenience Notes m l«2 food (CC. CF, CO) («)~~

~~VEGETABLES lommutd m Chips,excludingfrozen CO Includeschips purchasedwith fish~~

~~M Instantpotato CO~~

~~199 Cannedpotato CC~~

200 Cnspsand other potato products, CO eg, crisps,chippies,mini-chips,puffs, potato scones, notfrozen piesand cakes,potatosalad an Othervegetableproducts CO eg, vegetablesalad,sauerkraut,coleslaw,peasemeal, peasepudding,cheeseand onion pie. savouryrice, lava,later bread,readymeals

~~303 Frozenpeas CF~~

~~304 Frozenbeans CF All varieties~~

~~205 Frozenchips and other frozen CF Includespuffs, fries,fritters,croquettes conveniencepotato products~~

M All frozenvegetablesand frozen CF eg, asparagus,broccoli, carrots,brusselssprouts, vegetableproducts, not specified cauliflower, mixedvegetables,spinach,corn-on- ihe-cob.sweetcorn, ratatouitle.bubbleand squeak, avocadodip

~~FRL'IT: :io Oranges,fresh S~~

~~314 Othercitrus fruit, fresh S eg, lemons,grapefruit,mandarins,tangerines. Clementines,satsumas.limes,onaniques.kumquat. ugli~~

~~317 Apples,fresh S~~

~~218 Pears,fresh S~~

~~231 Stonefruit, fresh S eg. plums,greengates.damsons,cherries,peaches, apricots, nectarines,avocadopears,mangoes, lychecs~~

~~222 Grapes,fresh S~~

~~227 Soft fruit, fresh other than grapes S eg. gooseberries,raspberries,strawberries, blackberries,loganberries,mulberries,bilberries, cranberries,blackcurrants,redcurrants~~

~~228 Bananas,fresh S~~

~~229 Rhubarb,fresh s~~

~~231 Otherfreshfruit S eg. melons,pineapples,freshfigs, pomegranates, quinces,guava,prickly pear~~

~~233 Cannedpeaches,pearsandpineapples CC~~

2J« Othercannedor bottledfruit CC eg. fruit salad,fruit cocktail, grapefruit,mandarin oranges,apples,prunes,gooseberries,rhubarb, strawberries,plums,cherries,apneots.blackcurrants, raspberries,blackberries,loganberries,fruit desserts: includespie fillings and mixes

240 Dried fruit and dried fruit products eg. currants,sultanas,raisins,packetedmixedfruit, prunes,apricots,dates,peaches,figs,apples,bananas, pineapplerings,mincemeat,glacecherries,crystallised fruit, dried fruit juice concentrate

341 Frozenfruit and frozenfruit products CF eg. frozen strawberries,raspberries,blackberries, blackcurrants,mandarinsegments,peachhalves,fruit salad,melonballs,apple slices,fruit juices (frozen fruit piesand coded 294)

~~345 Nuts and nut products Nuts shelledor unshellcd(weightwithout shells), shreddedor desiccatedcoconut,groundalmonds, peanutbutter,vegetariannut products~~

~~348 Fruit juices CC eg. grapefruit,orange,pineapple,lemon, lime, blackcurrant,rose-hipsyrup etc;(baby foods, canned or bottled,are coded 315and dried fruit juice concentrateis coded 240)~~

~~CEREALS: 251 White bread, largeloaves,unsliced loavesof 800g 353 White bread, largeloaves,sliced ^Standard 152 Household Food Consumption and Expenditure: 1982~~

~~TABLE 6 — continued~~

~~Seasonalfood Food (S) or code no. Description convenience in 1982 food (CC, CF. COM.)~~

~~CEREALS— continued 253 While bread,small loaves,unsliced \Standard loavesof 400g 254 While bread,small loaves,sliced~~

~~255 Brown bread Excludeswholewheatand wholemealbread~~

~~256 Wholewheatand wholemealbread~~

263 Other bread eg, non-standardwhite loaves,malt bread,fruit bread. Danish bread, Frenchbread.Vienna bread,milk bread, starch-reducedbread,whiteor brown rolls, cob*, breadcake.French toast,bam or barm loaves

~~264 Flour Including chappattiflour~~

~~267 Buns, sconesand teacakes Includescrumpets,muffins,lea-bread,barm cake, lardy cake.Scotch pancakes,girdle cakes~~

~~270 Cakesand pastries CO eg, fruit cakes,fancycakes,eclairs,cram cakes, icedcakes,chocolatecakes,swissrolls, spongecakes, tarts, flans, shortbread,doughnuts,fruit pies, gingerbread,parkin, meringues~~

~~271 Criipbread CO~~

~~274 Biscuits,other than chocolate CO Includescream-crackers,rusks,shortcake biscuits~~

~~277 Chocolatebiscuits CO Includes"count" lines,eg, marshmaUowsand wafers~~

~~281 Oatmealand oat products Porridgeoats(but not instantporridge— seecode2*21 oatcakes,oatmeal,oat flakes,rolled oats~~

~~282 Breakfastcereals CO eg,cornflakes,"instant" porridgeoats~~

~~215 Canned milk puddings CC eg. creamedrice. sago,macaroni,tapioca,semokna. custard(made-up),dairy desserts~~

~~286 Other puddings CO eg.Christmaspudding,fruit puddings,spongepuddings, syrup puddings,trifle~~

~~2S7 Rice Includesground rice, flaked rice,(but not savourynee — seecode 202.or creamednet — seecode285)~~

~~290 Cereal-basedinvalidfoods CO (including "slimming"foods)~~

~~291 Infant cerealfoods CO Includesinfant rusk and cerealpreparationsand dried instantbaby foods (baby foods, cannedor bottled arc coded 3IS)~~

~~294 Frozen conveniencecerealfoods CF eg, frozen sponges(including thosewith ice-cream), fruit pies,eclairs, pastry,pizza, pancakes~~

299 Cerealconveniencefoods (including CO eg.cakeand puddingnixes, cornflour, custardpowder, canned)not specifiedelsewhere insunt puddings,cannedpasta,pastry,saucemixes, macaronicheese,pizza, ravioli, cereal-basedready meals,instant/dessenwhips, blancmange

~~301 Other cerealfoods eg. pearl barley,semolina,macaroni,spaghetti,sago, tapioca~~

~~BEVERAGES: 304 Tea Includestea bags(but not insunt tea — seecode3361~~

~~307 Coffee, beanand ground Includescoffeebagsand sachets~~

~~301 Coffee, instant CO~~

~~309 Coffee, essence CO~~

~~312 Cocoa and drinking chocolate~~

~~313 Brandedfood drinks eg. maltedmilk~~

~~MISCELLANEOUS: 315 Baby foods, cannedor bottled CC Strainedfoods and junior mealsin glassjars orcans (otherinfant foodsarecoded291; dned milkisceded111~~

~~311 Canned soups CC Includesbrothsand cannedcondensedsoups (Note: baby food soupsare coded 315)~~

~~319 Soups, dehydratedand powdered CO Includes"cup-a-soup"~~

~~120 Acceleratedfrecze-driedfoods Excludes AFD insunt coffee - seecode308.imi (excludingcoffee) any hem of which only pan is AFD Appendix A 153~~

~~TABLE 6 —continued~~

Seasonalfood Food (S) or code no. Description convenience Notes in mi food (CC CF. CO) (a) MISCELLANEOUS-rami/mc/ 323 Spreadsand dressings eg, saladcream,mayonnaise,cooking chocolate, sandwichspread,chocolatespread,instanticing, rum butter

~~327 Pickles and sauces Includeschutneysand continentalsauces,mint sauce (but not saucemixes— seecode 299)~~

~~328 Meat and yeastextracts eg. beefstockcubes,chickenstock cubes~~

~~329 Table jelly, squaresand crystals~~

~~332 Ice-creamand mousse CO~~

~~333 All frozen conveniencefoods, not CF Includesfrozendairy desserts specifiedelsewhere~~

~~334 Salt Includesseasalt~~

~~33S Artificial sweeteners eg. saccharine (expenditureonly)~~

33* Miscellaneous(expenditureonly) eg, bones,gravy salts,gravy mixes,vinegar,forcemeat, mustard,pepper,made-upjellies, flavouringsand colourings,gelatine,yeast,herbs,curry powders,spices, instanttea. milk shakesyrup and powder

~~339 Novel protein foods eg. texturedvegetableprotein~~

(a) CC —Canned conveniencefoods CF— Frozen conveniencefoods CO— Other conveniencefoods (/>)Seealso the classificationof supplementarycodes — Table 6a of this Appendix 154 Household Food Consumption and Expenditure: 1982

~~TABLE 6a~~

~~Survey classification offoods: supplementary codes (a), 1982~~

~~Seasonalfood Food IS) or Description Notes in 1982 food (CC. CF, CO) (a)~~

~~CHEESE NATURAL 18 Hard, Cheddarand Cheddar type~~

~~19 Hard, Other UK varietiesor foreign eg. Derby. Caerphilly. Cheshire. Dunlop. Gloucester Lancashire.Leicestershire.Stilton. Wetuleydktac,~~

~~20 — eg,Emmenlal.Corgoiuola. Gouda. Gniyere. Parmesan. — Saint Pauan. Roquefort. Oanablu. Havarti. Samsoe. Svccia.TUsiter. Port Salut~~

~~21 Soft eg. Cottagecheese,Camcmben, Brie. Pommul, Babybel.Bonbel.Surful. Gervais. Derm-Sd. MyceBa. creamcheese~~

~~22 Total natural cheese(a) Codes IS- 21 above~~

~~BEEF AND VEAL 25 Beef:joints (including sides) on the bone 1 26 joints, boned~~

27 steak,lessexpensive eg. braising,stewing varieties chuck,'steak and fresh,chilled or frozen kidney". 1L (but not frozen convenience products Pmeat or meat steak, 28 moreexpensive eg. frying, grilling. | varieties fillet, rump, porter houseetc.

~~29 minced r • 30 Other beefand veal J 31 Total beefand veal(a) Codes23 30 above MUTTON AND LAMB 32 Mutton~~

~~33 Lamb: joints (including sides) sL fresh,chilled or frozen(but not frozenconvenience — 34 chops(including cutlets armeat or meatproducts seecode88) and fillets)~~

~~35 Other lamb~~

~~Jo Total muttonand lamb (a) Co*i 32-33 above~~

~~PORK 37 Joints (including sides)~~

~~Chops 38 V fresh,chilled or frozen(but not frozenconvenience >mea, or me., product, - seecode 88, 39 Fillets and steaks~~

~~40 Other pork~~

~~41 Total pork (a) CodesJ7 40 abow~~

~~LIVER 42 Ox~~

~~43 Lambs~~

~~44 Pigs 45 Other liver Includescalvesliver J 46 Total liver (a) Codes42-45 above~~

~~BACON AND HAM. UNCOOKED 52 Joints (including sidesand steaks cut from thejoint) V fresh,chilled or frozen(but not frozenconveiaence 53 Rashers,vacuum-packed g meator meatproducts — seecode8$)~~

~~54 Rashers,not vacuum-packed~~

~~S3 Total baconand ham. uncooked(a) Codes52 54 above Appendix A 155~~

~~TABLE 6a— continued~~

~~Seasonalfood~~

~~POULTRY. UNCOOKED (OTHER THAN BROILERS) H Chicken,other than broilers Of 41bor moredressedweightor any unplucked chickenor boiling fowl; fresh,chilled or frozen~~

~~IS Turkey Whole or parts;fresh,chilled or frozen~~

~~K Other eg.duck, goose,partridge,pheasant,grouse,pigeon etc;fresh,chilled or frozen~~

77 Totalorhrr poultr y uncooked, Codes 74-76above includingfrozen (a) "OTHER" MEAT PRODUCTS ■ Delicatessen-typesausages CO eg. salami,polony, saveloy,garlic sausage,frankfurter, liver sausage,ham sausage,pate.(Not frozen)

~~M Pastesand spreads CO Including chicken(Not frozen)~~

91 Pies,pastiesand puddings CO Including steakand kidneypies/puddings,meatand vegetablepies/puddings,cottageand shepherdspie. Cornish pasties,chicken pies,bridles.(Not frozen- 'ready-to-eafpies,eg, pork pies,are coded83)

~~92 Readymeals CO eg. Chinesetake-awaymealscontainingmeat, packetedmeat-basedmeals,"cooked sausages"of sausageand chips.(Not frozen)~~

91 Othermeatproducts not classified CO eg, faggots,black pudding,savouryduck. Scotch eggs, elsewhere haslet,kebabs,haggis,hot pot. savouryflan. Vienna steak,chickencordon bleu, chicken kebabs,chop suey. hamburgers,beefburgers.(Not frozen)

~~H Totalother meatproducts fa) CO Codes89-93 above~~

~~BUTTER 1)1 NewZealand~~

~~132 Danish~~

~~133 UK~~

~~134 Other butter IncludesEnglish butterblendedwith others~~

~~IK Totalbutter(a) Codes 131 134above~~

~~MARGARINE 136 Soft~~

~~137 Other margarine Includesmargarinecontaininga proportion of butter~~

~~|J» Totalmargarine(a) Codes 136-137above~~

~~[«)SetalsoTable6 of this Appendix. 156 Household Food Consumption and Expenditure: 1982~~

~~TABLE 7~~

~~Estimates of the standard errors of the yearly national averages of expenditure, consumption quantity and prices, 1982~~

~~Standarderrors Percentagestandarderror\~~

~~Consumption Consumption Expenditure Prices Expenditure Prices quantity quantity~~

MILK AND CREAM: Liquid milk F"« P™* 0-47 0-02 0O5 06 0-5 0-3 School o-a. ILI. 1LA. ava. na. Total liquid milk .... 0-47 002 0D 05 Condensedmilk 0 08 0 17 42 43 M Dned milk, branded .... 0 12 0*1 0-23 12* 121 ! 1 0-09 Ml 0-18 61 61 15 Yoghurt 012 0-28 2-7 2'7 0i Other milk Oil 0-01 0-58 5-7 6-7 24 Cream 0 12 1-57 3-2 3*3 11 Total milk and crtam .... 013 002 0-6 OS CHEESE Nanir»M6) 032 005 0-34 13 13 r/3 0-07 0-01 107 3*5 3*5 Os

~~0 34 0-05 7-2 1-2~~

MEAT AND MEAT PRODUCTS: Carcasemeal Beefand veal(b) 1-63 0-22 1-17 2-5 32 1-3 Mutton and lamb ib) .... 077 0 14 149 3-1 3-8 13 080 0-17 1-62 31 4-2 1-6 Total carcasemeat .... 2 32 031 20 24 Other meatand meatproducts Liver (b) 010 0-02 0-78 31 32 13 Offals, other than liver 0O7 0O2 1-64 7 1 7-2 25 Baconand ham. uncooked(b) 044 0O7 068 15 1-6 l)« Baconand ham.cooked,includingcanned 0-21 0-02 106 l-l 1-9 07 Cooked poultry, not purchasedin cans 016 0-02 331 5-8 6-2 23 Corned meat 013 0-02 0-75 2-4 26 Crt Other cookedmeat,not....purchasedin cans 013 0-02 1-94 2-9 2-7 1-3 Other canned meat and canned meat products 016 0O4 0-72 2-9 30 10 Broiler chicken,..... uncooked, including 044 Oil 0-56 23 2-4 0« Other poultry, uncooked, including frozen (b) 0-41 010 1-22 44 4-t 17 Rabbit and other meat.... 0-06 0OI 339 13-6 13-4 4-2 Sausages,uncooked,pork 0 19 0-04 046 2-5 2-6 M Sausages,uncooked,beef 0 17 0-04 044 2-5 25 0-7 Meat piesand sausagerolls, readyto cat 012 0-02 0-71 2* 30 M Frozen convenience meats or frozen conveniencemeatproducts 0 31 0-06 1-20 2-9 32 1-1 Other meatproductsf» 0-43 0-05 1-20 23 1-9 l-l Total other meatand meatproducts 123 0 23 0* 10 Total meatand meatproducts 2 02 047 II 12 FISH While, filleted,fresh 0-21 0-03 089 36 37 M White, unfilkted. freih 0-09 0O2 3-55 90 8-6 4-0 White, uncooked,frozen 0 18 003 156 4-4 4-7 1-4 Herrings, filleted,freih 0-01 552 264 27-6 7-7 Herrings, unfilkted. fresh 0O2 001 5 19 285 318 7-8 Fit. fresh, other than herrings 0 16 0O2 736 156 121 6-t White, processed 010 0O2 1-34 6-2 63 1-4 Fit. processed,filkted .... 008 001 564 • 7 7-6 52 Fit. processed,unfilkted 0-03 1481 220 180 13-8 Shellfish 0 15 0OI 7 52 15 82 32 Cooked fish 022 0O3 IOB 31 3 1 M Canned salmon 0-09 001 2-38 5-2 3-4 14 Other cannedor bottledfish.... 010 0O2 1-69 38 38 l-l Fish products, not frozen 0 08 0OI 4-82 6-2 57 32 Frozen conveniencelith products 0-23 0O4 108 34 3-4 M

Total fi'h 0-61 001 17 1-6 EGOS 022 0O4 0O2 II II M FATS 029 006 018 1-7 1-7 M Margarine (n) 0 16 0O7 023 I* 1-7 Lard and compoundcooking fat 0-06 0O4 0-14 2 1 20 «-] Vegelabk and salad oils 0 13 0O7 0 59 6-6 6-5 1-5 ... 0 10 5 1 24 0O4 152 3-9

~~037 0 13 II 12 Appendix A 157~~

~~TABLE 7 —continued~~

~~Standarderrors Percentagestandarderrors~~

~~Expenditure Consumption Prices Expenditure Consumption Prices quantity quantity~~

~~SUGARAND PRESERVES. 019 015 005 1-5 1-5 0-3 Jams,jelliesand fruit curds 0-07 0-03 032 3-0 2-9 0-8 Marmalade 0O6 002 027 3-7 3-7 0-7 0-04 0-02 046 8-7 90 1-3 0-06 002 1-52 7-4 7-8 2-2~~

Totalsugarandpreserves 0 24 on 13 13 VEGETABLES: Oldpotatoes January—August notprepacked 0 19 0-43 0 13 3 1 3-5 1-4 prepacked .... 009 016 0-17 4'8 5-2 1-7 Newpotatoes January—August notprepacked 017 0-27 026 2-6 2-9 1-9 prepacked .... 005 0O7 048 8 1 82 40 Potatoes September-December notprepacked 0 14 050 010 34 38 1-7 prepacked ...... 006 0 15 0-14 57 6 1 20 Totalfreshpotatoes .... 0 29 ons 1-4 1-7 * Cabbages,fresh . 0-07 008 017 2-3 20 10 Brusselssprouts,fresh 0-05 0-05 0-35 3-4 35 20 Cauliflowers,fresh 0-07 007 0 24 2-6 2-7 1-2 Leafvsalads,fresh .... 006 0-03 0-48 20 20 IT Peas,fresh .... 0O3 0O4 0-80 15-2 82 3-5 Beans,fresh 003 005 0-98 7-9 4 1 3-7 Otherfreshgreenvegetables 003 002 2-89 10-7 91 6-7

~~Totalfreshgreenvegetables 0 16 0 15 14 1-3~~

Carrots,fresh 006 0-07 0-17 2-0 2 1 1-2 Turnipsand swedes,fresh 0O3 005 023 40 4 1 1-9 Otherroot vegetables,fresh 004 003 062 5-2 3-7 2-8 Onions,shallots,leeks,fresh 007 008 0-21 2-3 2-4 1-2 Cucumbers,fresh 005 002 0-34 23 2-4 10 Mushrooms,fresh .... 0-08 002 0-77 2-7 2-7 0-9 Tomatoes,fresh .... 0 12 006 028 15 14 0-7 Miscellaneousfreshvegetables.... 0 12 0-06 116 5-2 4-6 3 1

~~Totalotherfresh vegetables 0 29 019 13 12~~

Tomatoes,cannedor bottled 0-04 004 012 29 30 07 Cannedpeas 007 0O6 0 13 2-1 2-2 0-6 Cannedbeans 0 10 0-07 0T0 1-8 18 05 Canned vegetables other than pulses. potatoesor tomatoes 007 004 040 3 1 31 12 Driedpulses,other than air-dried 004 002 097 5-5 64 2-6 Air-driedvegetables 002 1915 III 138 7-4 Vegetablejuices 003 001 2-31 9-4 11-5 44 Chips,excludingfrozen 0 12 0O3 0-48 2-9 2-9 07 Instantpotato 003 0 01 244 8-9 101 30 Cannedpotato 0O2 001 059 99 9-8 2 0 Crisps and other potato.... products, not frozen 0 16 002 1-09 21 22 0-8 Othervegetableproducts 0*5 0 01 146 4-2 41 19 Frozenpeas 0 12 0« 032 30 3-2 0^ Frozenbeans 0O7 0O3 069 53 5-8 16 Frozenchips and other..... frozen convenience potatoproducts 013 007 0 41 37 40 1-3 ADfrozen vegetablesand....frozen vegetable productsnot specifiedelsewhere 0 14 0O6 069 43 4-8 16

~~Totalprocessedvegetables 0 44 0 21 II 12 Totalvegetables 0-71 081 07 0-9~~

FBIIT Fresh 010 0-07 0 19 2-4 24 08 Othercitrus fruit 009 0-05 0 25 31 3 1 10 *PP1cs .... 0 17 Oil 020 16 16 0-7 Pears 0O6 004 0-35 3-9 39 13 Oil 006 098 4-3 48 26 007 002 104 41 48 2 1 Soft fruit, other than grapes 0 11 007 334 91 7-5 7-5 Oil 0-06 0 14 20 2-0 05 0 01 002 097 119 5-2 5 1 Otherfresh fruit .... 0O6 0O3 106 68 69 2-9 Totalfreshfruit 0-42 0 24 1-4 / .1 158 Household Food Consumption and Expenditure: 1982

~~TABLE 7 — continued~~

~~Standarderrors Percentagestandarderrors~~

~~Expenditure Consumption Prices Expenditure Consumption Prices quantity quantity~~

FRUIT— continued Canned peaches,pearsand pineapples 0-08 004 019 2-8 2-8 0* Other cannedor bottledfruit 010 004 0-36 3J 3-5 10 Dried fruit and dried fruit product! 012 0O4 066 4-2 4-3 12 Frozen fruit and frozen fruit products 003 0 01 4-90 14-9 162 8-3 Nuts and nut products 0 10 0-02 183 4-2 4-4 1-9 017 012 0-31 27 2-8 II

~~Total otherfruit andfruit products 030 0IS IS /-» 059 032 12 12~~

CEREALS: White bread,largeloaves,unsliced 019 013 o-io 2-7 2-7 04 White bread,largeloaves,sliced 027 0 22 0-05 14 1-4 03 While bread,small loaves,unsliced 0-09 0O5 Oil 3-4 3-4 03 White bread,small loaves,sliced 0-05 0-03 0-26 5-6 5-6 08 Brown bread 014 0-09 013 2-5 2-6 05 Wholewheatand wholemealbread 012 0-07 013 3-4 3-5 05 Other bread 020 0O8 0-29 1-9 1* 07

~~0-35 0 22 07 0-7~~

014 0 18 0*7 3-3 33 06 Buns, sconesand teacakes 0-09 0-03 0-52 *• 11 2-7 0-9 Cakesand pastries 028 005 0-56 19 1-8 0-6 .... 0-04 0OI 099 4-4 4-5 1* Biscuitsother than chocolatebiscuits 0 19 0O6 028 14 14 05 Chocolatebiscuits 018 0O3 076 21 2-2 07 Oatmealand oat products 0O4 002 105 55 6-0 31 Breakfastcereals 020 0O6 0-27 1-7 17 05 Canned milk puddings 006 0-04 0-15 3-7 3-7 0-6 Other puddings . 006 o-oi 2 16 8-1 71 2-9 Rice 019 009 0-78 132 118 25 Cereal-based invalid foods (including "slimming" foods) 0-06 26-66 288 243 145 Infant cerealfoods 0-08 0OI 6-33 115 108 43 Frozen conveniencecerealfoods . 0 16 003 160 40 4-1 14 Cerealconveniencefoods, includingcanned. not specifiedelsewhere 017 0*5 076 20 20 13 Other cerealfoods 0O6 0D2 066 53 54 18

~~OSS 0-37 07 07~~

BEVERAGES: Tea 020 0-03 041 15 15 0J Coffee, beanand ground 0 10 o-oi 336 69 7-0 14 Coffee, instant 025 001 229 23 22 8-1 CofTee.essences .... 0-05 0-01 3-40 29 1 30-8 2-4 Cocoa and drinking chocolate.... 0-06 0-01 228 6-3 68 M Brandedfood drinks 0O5 0 01 103 7-6 8 1 1-1

~~037 0-04 13~~

MISCELLANEOUS: • Baby foods, cannedor bottled 0-09 0O2 1 18 113 114 1 Soups, canned on 0-07 015 2-5 25 0* Soups, dehydratedand powdered 0O7 0-01 507 45 52 H Accelerated freezc-dried foods (excluding coffee) n.a. n.a n.a. ■LA. na. r.i Spreadsand dressings 0-07 0-02 0-87 3-7 38 i :' Pickles and sauces 013 005 032 22 23 0 Meat and yeastextracts 0-07 0-01 2-94 3-7 42 14 Table jelly, squaresand crystals 0 03 0OI 045 38 31 09 Ice-cream,mousse 0 21 0 10 0-54 32 3-4 16 All frozen conveniencefoods, not specified elsewhere 001 679 365 338 hi Salt 0-02 ow 0-17 42 44 1! Artificial sweeteners(expenditureonly) n.a. n.a. n.a. n-a. n.a. na Miscellaneous(expenditureonly) n.a. n.a. n.a. n.a. n.a. ni Novel protein foods 0-02 12-50 25 1 27-5 7* Total miscellaneous .... 0 39 0 IS 1-4 la Total expenditure .... 4SI oii Appendix A 159

~~TABLE 7 — continued~~

~~Standarderrors Percentagestandarderrors~~

~~Consumption Supplementary Expenditure Prices Expenditure Consumption Prices classifications(aXc) quanlity quantity~~

CHEESE: Natural hard Cheddar and Cheddar type 026 0-04 0-34 1-5 1-5 0-3 Other UK varietiesor foreignequivalents 014 0-02 0 89 3-4 34 08 Edam and othercontinental 0-07 0-01 165 4-9 5-0 1-5 010 ■001 1-60 4-5 4-5 1-4

Totalnatural cheese 032 0-05 034 13 13 03 CARCASE MEAT bcci.— joints (including sides)on the hone 1-02 017 1251 35-4 38-9 118 joints, boned 0-91 Oil 243 40 4-7 1-5 steak, lessexpensivevarieties.... 040 0-05 112 2-8 2-9 08 steak, moreexpensivevarieties 049 0-04 2-94 4 1 44 13 030 005 0-64 2-5 2-5 0-6 other, and veal 0-06 0O1 12-53 152 14-9 8'8

~~Totalbeefand vtal . . .. 1-6} 022 187 2 5 3 2 13~~

~~0-05 0-01 7 25 20-2 17-8 73 i^amb- joints (including sides) 068 0 13 203 46 5-7 1-9 chops (including cutletsand fillets) 0-31 0-04 130 34 3-4 10 all other 009 0-02 228 86 7-6 34~~

Totalmutton and lamb 077 014 149 3 1 3 8 13 Pork- joints (including sides) 0 65 0 IS 260 59 8-0 28 chops 032 0-05 082 3-0 3-2 07 fillets and steaks 0 14 0O2 2-75 67 67 2-0 .... 016 0-03 2 33 7-3 63 2 9

~~Totalpork 0 80 017 1-62 3 1 4 2 ;«~~

~~OTHER MEAT AND MEAT PRODUCTS: 0*4 0-01 1-81 8'6 86 32 lambs* . 0O8 002 I'll 43 4-5 1-4 005 0-01 108 6-0 60 |-» other .... 0-02 353 188 195 44~~

~~0 10 0O2 078 31 3 2 1-2~~

~~Baconand ham. uncooked:— joints (including sidesandsteakscutfrom joints) 0-27 0-04 176 39 39 1-6 rashers,vacuum-packed 022 0-03 192 3-8 45 1-4 rashers,not vacuum-packed 0 28 0-04 0-67 17 18 0-6~~

~~Totothocon ond ham uncookfd 044 007 0-68 IS 1-6 0-6~~

~~Poultry, uncooked,includingfrozen:— chicken other than broilers 0 31 0«8 III 5-7 59 18 024 005 289 6-9 8-2 3-2 all other 0 10 0-02 8 16 303 26 1 80~~

~~Total poultry, uncooked, other than broilers 041 0 10 1-22 4 4 4 8 17~~

Delicatessen-typesausages 0 10 o-oi I'M 4-5 4 2 1-2 Meal pastesand spreads 004 Ofll 2-41 4-7 5-0 1-5 Meat pies, pastiesand puddings 017 003 067 27 27 08 0 34 003 354 56 5-4 2 0 Other meatproducts,not specifiedelsewhere 013 002 167 4 1 36 17 Total other meatproducts 0 4) 005 120 2 3 /* II FATS Batter— New Zealand 018 0-03 0-29 39 39 04 Danish 0 14 0-02 048 4-5 45 05 UK 0 16 0O3 0-37 35 35 04 other 015 003 030 34 35 0-4

~~o:o 006 0 18 17 17 0 2~~

Margarine: soft . ... 013 0-07 0-27 20 2 1 08 other 010 004 040 33 10 10 0 16 007 0 23 It 17 0-6 (a) See Table 6 and 6a. Appendix A for further detailsof theclassificationof foods ib) These foods are given in greaterdetail, in this table under"Supplementaryclassifications" (<-)Supplementarydata for certainfoods, in greaterdetail thanshown elsewhereinthetable;thestandarderrors for eachmain food are repeated,for easeof reference. 160 Household Food Consumption and Expenditure: 1982

~~I5 < B~~

~~5. 5~~

~~S- x » it Li -> - ce = 5 <~~

~~T3 S3 "§-§ § 2 " bo s* s « r<»»~~

~~c o.~~

~~Mi iE ■ tl = s J. . ?! !13 - off Sou -- X ^ ill 6 :£5 *I 5 J B Appendix A 161~~

~~-• r*. r** p«i ?! ——1. — 22 i~~

~~1 Z£ > s s= I mi~~

~~IS I Z o zl -mm I 5~~

~~S > Si ?~~

~~f* o £!! ?m ?~~

~~I = = S ± s S s~~

~~S ss ; 222* 1~~

~~' . > !~~

~~- ? •>~~

~~zz •>~~

~~I ^z »» 5ISJISZ * -ill ■c -~~

~~■9 es~~

i i 0 I react I 1 and loaves) chocolate ...... products 1 J wholemealbread presrrws oat PRESERVES: (standard drinking and food drinks and processed AND green fresh bread bextrages sugar 1 Honey,preserve*,syrup Sugar Branded FlourBiscuits ...... Breakfastcereab .... Whitebread Brownbread Wholewheatand Cakes Fresh Frozen Oatmealand Cocoa Other Tea Coffee Potatoes Other Other I Total Total BEVERAGES CEREALS: VEGETABLES: SUGAR Household Food Consumption and Expenditure: 1982

~~- r S~~

~~All 2S households i X o ^* s si? 8~~

~~IS. s s s§ g «*» i~~

~~IN S S S ssss~~

~~r- -. -> o ? ssss I 1-3 6-2 3 ss 1 16-7 Sft5i s~~

~~? -I 1~~

~~•> s I~~

~~- "m SI —. ; -.~~

~~as '-■ I z s < $ s - - O *=~~

~~. . 1 o 1 . •o i~~

1 . uncooked thell cream othermilk milk .... veal uncooked and ANDCREAM: liquid ■r. Poultry, Proceuedand Pork Baconand ham. Fmh Muttonand lamb Driedand Beefand Condensedmilk Cream ...... pi! Total Totalcarva\emeat MILK Totalmilk MEAT: s FISH: Appendix A 163 164 Household Food Consumption and Expenditure: 1982

99-*

~~-a 3 C c o~~

~~I o> Juj 03 <~~

~~s. 3 0 ""Si? |I~~

~~| o Ii J 1 1~~

~~< * C 1 I "1 It j 1~~

~~> 8 o 8 ! o 5 Appendix A 165~~

~~TABLE 10~~

~~Estimates of the percentage standard errors of average per caput food consumption of households according to age of housewife, 1982~~

~~Age of housewife Food All house codes Under 75 and 25-34 35-44 45-54 55-64 65-74 holds 25 over~~

MILK AND CREAM: Total liquid milk . ... 4—6 2-3 /•/ II 1-3 1-3 10 21 0J Condemn milk . . . 9 180 102 8-9 101 9-3 112 18-7 4-3 Dned and other milk 11—14 119 7-2 6-6 6-7 9-3 111 21-4 3-3 17 15-5 8-2 7-2 7-2 7-7 8-8 13-9 3-3

Toial milk and cream . . . 4-17 2-2 II 10 1-2 1-3 It 21 OS CHEESE Natural 22 5-7 2-8 2-7 2-8 3-2 3-8 5-4 1-3 Processed .... 23 151 6-9 6-3 8-5 10-5 131 178 3-5 Total cheese 22.23 H 2-7 2-6 27 3 1 Jo 3 1 12 MEAT Beef and vol 31 7-2 4-5 7-8 39 10-7 9-2 6-0 3-2 Mutton and lamb 36 16-3 10-2 8-2 9-2 8-8 8-8 9-4 3-8 41 9 1 7-2 7-6 71 12-2 22-5 10'1 4-2

31—41 SS 4-0 S-7 3-9 7-4 113 5 2 20 Bacon and ham. uncooked 55 64 4-2 3-2 3-7 3-7 4-4 6-8 1* Poultry, uncooked 73.77 7-4 48 4-9 4-8 5-4 6-2 8-4 2-2 46.51. -l Other meatand meatproducts 58-71. \ 4-0 2-2 20 2-3 2-6 3-0 45 1-0 78-88.94J

31-94 3-3 2-2 20 21 3-7 51 32 12 FISH. 1 Fresh 100.105. 21-9 96 9-2 7-8 7-5 6-0 8-2 3-4 111-113/ Processedand shell 114-117 18-3 10-9 9-6 86 10-1 10-4 15-8 4-2 Prepared, includingfish products 118-123 8-2 4-6 4-6 4-7 5-2 6-3 90 21 Frozen, including fish products 110,127 9-1 5-2 5-7 63 10-3 7-6 16-9 2-9

~~Totalfish 100-127 SS 3-3 3-5 3-4 4-9 35 6 2 10~~

EGOS 129 4-4 25 22 2-3 25 2-9 4-4 II FATS: 135 8 1 52 3-6 3-7 3-6 3-9 5-2 1-7 Margarine 138 6-4 3-6 3-5 38 4-2 4-9 71 1-7 Lard and compound cooking fat 139 8-9 4-6 4-2 4-4 51 5-7 8-9 20 Other fats 143.148 16-3 12-8 6-3 9-3 8-9 10-0 15-6 4-4

~~Total/au 135-148 47 3-2 2-2 2-5 25 30 41 1-2 SUGAR AND PRESERVES: 150 6-0 3-3 2-8 32 4 1 4-3 5-8 15 Honey, preserves,syrup and treacle 151-154 10-9 5-1 4-7 51 58 6-7 8-7 2-4~~

Total sugar and preserves 150-154 SO 31 2-6 29 35 J-9 4-9 13 VEGETABLES: 156—161 7-2 36 3-2 3-9 4-2 4-9 7-9 17 Fresh green 162-171 6-6 3-3 2* 3-0 2-7 3-3 51 1-3 Other fresh .... 172-183 5-6 2-8 2-5 24 2-6 4-6 4-8 12 Frozen, including vegetableproduct. 203-208 97 5-4 53 56 6-9 so 11-7 2-6 Other processed, including vegetable 184-202 3-7 2-4 2-3 2-9 3-6 4-4 6-3 1-2

~~Totol VTfUObttS •••• 156-208 4-2 20 1-9 2-2 2-3 2-9 45 0-9 FRUIT Fresh 210-231 6-2 2-9 2-6 3-0 3-2 36 50 1-3 Other, including fruit products 233-248 8-0 41 3-9 3-9 5-0 5-0 8-5 1-9~~

Toialfndt 210-248 5 5 2-7 2-4 2-7 30 3-2 47 12 CEREALS: 255 in 71 6-3 5-8 5-8 5-8 7-8 2-6 White bread(standardloans) 251-254 3-7 2>l 2-0 2-4 2-6 3-2 4-9 10 Wholewheatand wholemealbread 256 19-5 7-8 7-8 8-2 7-5 8-7 14-0 35 Other bread 263 8-0 4-6 3-8 4-3 4-4 6-3 8-3 1-9

Total bread 251-263 2-9 10 IS io 17 20 2-9 07 Flour 264 27-3 10-5 6-9 5-7 4-4 6-5 8-3 3-3 6-9 36 3-3 3-7 3-9 4-3 6-7 1-6 271—277 4-9 2-6 2-4 2-7 3-2 3'8 3-1 12 Oatmeal and oat products 281 25-9 13-5 12-8 181 14-9 13-9 17-7 60 Breakfastcereals 282 70 3-3 3-2 4-4 5-4 6-0 8-5 1-7 Other cereals .... 285-301 61 5-8 3-2 4-2 5-3 5-2 71 2-2 Total cereals .... 251-301 3 1 13 M 17 1-7 25 0-7 166 Household Food Consumption and Expenditure: 1982

~~TABLE 10— continued~~

~~Age of housewife m Food house- codes Under 75and 25-J4 35-44 45-54 55-64 65-74 hold. 25 over~~

BEVERAGES: Tea 304 7-4 41 3-2 3-2 3-4 3* 55 H 307- 309 8-5 6-3 4-3 5-6 S-J 71 no 2« Cocoa and drinking chocolate 312 231 15-7 12-2 14-4 243 19-2 308 6-8 Brandedfood drinks 313 403 24-2 20-7 22-* 13-8 18-7 24-3 11

~~Total bevrragts 304—313 5-6 3-6 27 2-9 3-0 35 3 2 13 Appendix A 167~~

~~TABLE 1 1~~

~~Estimates of the percentage standard errors of average per caput food expenditure of households according to age of housewife, 1982~~

~~Age of housewife Food AO house Under 75and 25-34 35-44 45-54 55-64 65-74 holds 25 over~~

MILK AND CREAM: TotalSquid milk 4—6 31 1-2 /■/ 1-4 14 It 21 0« Condensedmilk .... 9 17-4 9-7 8-6 9-9 8-9 10-7 18-5 4-2 Dried and other milk 11— 14 9-9 5-6 50 S-5 7-3 8 8 14-7 2-6 17 15-9 8-2 65 71 7-7 8 8 13-3 3-2

Totalmilk and cream 4—17 4-4 1-2 11 13 1-4 It 21 0t> CHEESE: 22 5-6 2-1 2-7 2-S 3-2 38 5-4 1-3 Processed .... 23 ■5-4 71 6-3 8-4 9-9 13-4 17-8 3-5 Totalcheese . . . . 22.23 5-4 2-7 2-6 2-7 31 3t SI 1-2 MEAT: Beefand veal 31 7'4 4-8 68 40 64 7-3 67 2-5 Mutton and lamb .... 36 12-9 80 69 7-J 71 7-4 8-8 3-1 Pork 41 9-0 5-8 5-8 5-9 8-2 16-4 W 31

Totalcarcasemeal 31—41 St 3-6 SO 34 4-9 7* 4-9 20 Baconand ham. uncooked 55 62 40 2-9 3-4 3-5 41 61 1-5 Poultry, uncooked 73.77 7-2 4-6 4-6 4-6 4-9 5-9 7-8 21 46.51, 51-71. 2-2 20 2-3 2-6 2-7 41 10 78-88,94 }« 31-94 3-4 2'2 2t 21 2> 41 JO II FISH: 100-105, Freak 20 2 9-9 9-9 84 80 60 7 111-113 } 8-2 3- Processedand shell 114-117 204 12-8 no 9-4 9-7 10-5 154 4-6 Prepared,includingfish products 118-123 90 '4-9 4-5 4-9 51 6-6 9-2 22 Frozen, including fish products 110.127 8-3 50 55 5-9 III 7-2 124 2-9 100-127 61 3 3 3t 3-S 5 1 3-4 S-2 1-7

~~129 4-2 2-6 2-2 2-4 2-6 30 4-3 \-\~~

~~FATS: 135 8 1 5-2 3-7 3-6 3-6 40 5-3 17 Margarine 138 6-2 3-7 33 3-8 40 48 70 1-6 Lard and compound....cooking fat 139 8-8 4-7 45 4-4 5-2 58 8-9 2 1 154 10-7 60 7-2 82 8-8 140 3-6~~

~~Totalfats 135-148 4 7 31 2-2 23 2-4 2» 3-S 11 SUGAR AND PRESERVES: Sugar ISO 60 34 28 3-2 40 4-3 5-7 1-5 Honey, preserves,syrup....and treacle 151-154 116 5-9 4-9 5-4 59 6^ 9-0 2-5~~

~~Total sugar and preserves 150-154 St 31 2-6 2-9 3-4 i-9 4-9 1-3~~

VEGETABLES: 156-161 56 24 27 33 3-5 34 58 1-4 Fresh green 162-171 6-7 3-4 30 30 31 3-9 5-4 1-4 Other fresh ..... 172-183 5* 3 1 25 2-7 28 30 5-2 13 Frozen, including vegetableproducts 203-208 90 5-2 50 5 1 61 71 104 2-4 vyincrfl«h»r nirmwlprotcssca. Infliiitinainciwjing vcgciaoici*s.tihl. 184-202 38 21 22 2-6 3-3 40 61 11 Total vegetables .... 156-208 3D 1-6 1-3 It 1-9 2-2 3 3 07 FRUIT: Fresh 210-231 62 30 2-9 32 3-4 3-9 5 2 1-4 Other, includingfruit products 233-248 7-5 40 3-S 3-S 4-8 5-2 7-4 18

Total fruit 210-248 3-6 2-7 2-t 21 31 34 41 12 CEREALS Brown bread 255 115 6-9 61 Si) 5-6 5-5 78 2-5 White bread(standard....loaves) 251-254 3-7 21 20 2-3 26 31 46 IO Wholewheatand wholemealbread 256 19-4 7-5 7-5 80 7-4 85 14-1 3-4 Other bread 263 7-7 4-9 3-5 4-3 43 55 7-5 1-9 251-263 2-9 1-7 1-4 It It 1-9 2t 0-7 264 253 10-7 7-5 5-6 69 65 80 3-3 7-9 3-9 3-S 4 1 41 4-5 6-4 1-7 Biscuits 271-277 30 2'6 25 30 3-3 37 5-4 1-3 Oatmeal and oat products 281 26-4 11-9 11-7 152 14-2 131 17-6 5-5 Breakfastcereals 282 6-6 32 31 41 50 5-8 8 3 1-7 Other cereals .... 285- 301 64 4-7 3-3 4 1 51 50 76 20 Total cereals .... 251—301 2* 17 13 IS It It 23 0-7 168 Household Food Consumption and Expenditure: 1982

~~TABLE 11 — continued~~

~~Age of housewife At Food houie- Under 75and 25-34 35-44 45-54 55-64 65-74 hoUi 25 over~~

BEVERAGES: Tea 304 7-3 3-9 3-2 3-3 34 3-7 53 15 Coffee 307-309 8-9 51 4-2 5-0 5-6 6-8 10-6 2-2 Cocoa and drinking chocolate 312 22-6 142 III 141 22-2 18-8 26-8 H Brandedfood drinks 313 40-0 22-6 18-8 20-9 13-7 18-5 23-3 7-6 Total beverages .... 304—313 }■» 3-4 2$ 30 3-3 3-2 14 MISCELLANEOUS: Soupi. canned,dehydratedand powdered 318-319 4-6 4-3 5-3 6 1 70 »8 22 .... 315. Other foods . ... 62 33 3-2 3-3 41 5-0 7-8 15 320-339 }

~~Total miscellaneous 315-339 S3 2-9 21 30 3-7 42 63 M~~

~~TOTAL EXPENDITURE 2-3 1-3 1-3 1-2 15 1* /■» N Appendix B 169~~

~~APPENDIX B~~

~~Demand analyses and estimates of demand parameters~~

1 The tables in this Appendix present the results of various demand analyses of National Food Survey data for 1982 and some earlier years. These results up date corresponding estimates given in the Report for 198 1 1 which also contains a description of the statistical technique employed.

2 Tables 1 and 2 present estimates of the income elasticities of demand for household food. These elasticities may be regarded as a measure of the extent to which the average amount demanded of a food will change, in percentage terms, in reponse to a change of 1 per cent in income, other things (prices, tastes, population structure etc) remaining equal. The price elasticities in tables 3, 5 and 7 are interpreted similarly except that they relate to changes of 1 per cent in the real price of the food (and, in Tables S and 7, those of related foods), other things (income, tastes etc) remaining equal.

3 Attempts have been made in Tables 4, 6 and 8 to assess how much of the variation in annual average purchases of specific foods is explained by changes in real prices and incomes. The Survey elasticity estimates were used to estimate the effects of these changes which were then removed. This leaves the variation in purchases due to shifts in consumers' tastes and preferences (and any residual estimation error) caused by advertising pressures and other environmental changes, and by advances in food technology.

~~1 Household Food Consumption and Expenditure: 1981; Appendix B, HMSO, 1983. 170 Household Food Consumption and Expenditure: 1982 Appendix B 171~~

~~TABLE 2~~

~~Estimates of income elasticities of demand for individual foods, 1982(a)~~

~~Income elasticities Income elasticities of expenditure of quantity purchased~~

MILK AND CREAM: Liquid milk, full price 0 02 (0 03) 003 (002) — Condensed milk — 0-26 (015) 0-28 (015) Dried milk, branded - 1-35 (0-30) — 1-53 (0-27) Instant milk -013 (0-23) -010 (0-23) .... 0-71 (0-08) 0-73 (0-08) Other milk 0-68 (019) 0- 66 (0-20) .... 117 (0 21) 1-21 (0-20)

~~Total milk and cream (b) .. 0O9 (0-01) 003 (002)~~

CHEESE: 0 31 (004) 0-29 (004) Processed .... 001 (015) 0 02 (0 16) Total cheese .... 029 (004) 0-27 (0O4) MEAT AND MEAT PRODUCTS: Carcase meat Beef and veal 032 (010) 0-24 (013) Mutton and lamb 0 18 (0 09) 0 07 (0 10) Pork 0 47 (0 10) 0-50 (Oil)

~~Total carcase meat 032 (006) 0-26 (007)~~

Other meat and meat products — — 0 02 (011) 0 09 (0 13) — Offals, other than liver 016 (0-28) 0.12 (0-25) Bacon and ham, uncooked 0-20 (0 07) 011 (008) Bacon and ham, cooked, including canned 0 18 (0 06) 0 14 (0 06) Cooked poultry, ....not purchased in 0-46 (0-27) 0-31 (0-29) — Corned meat 0-21 (011) — 0-22 (013) Other cooked meat,....not purchased — — in cans 006 (008) 0-24 (0 06) Other canned meat ....and canned meat products -0-26 (013) -0-36 (012) Broiler chicken, uncooked,....including frozen 0-21 (0-05) 0-11 (005) Other poultry, uncooked,....including frozen 0-31 (016) 0-25 (019) Rabbit and other meat.... 104 (0 81) 0-80 (0-51) Sausages, uncooked, pork 0-22 (0-09) 014 (010) Sausages, uncooked, beef -0-30 (0 04) — 0-36 (0 05) Meat pies and sausage rolls, ready- to-eat 017 (015) 0-20 (0-16) Frozen convenience....meats or frozen convenience meat products 0-46 (0 09) 0-37 (0-08) Other meat products 0-46 (0-07) 016 (0-08)

~~Total other meat and meat products 019 (0-03) 0 07 (004)~~

FISH: White, filleted, fresh -015 (015) — 0-21 (015) White, unfilleted, fresh 0-45 (0-42) 010 (0-40) White, uncooked, frozen 0-26 (015) 0-23 (019) Herrings, filleted, fresh 0-50 (0 61) 0-61 (0-37) Herrings, unfilleted, fresh 0- 20 (108) 0-56 (109) Fat, fresh, other than herrings 1-24 (0-54) 0-70 (0-49) White, processed 0-52 (0-20) 0- 47 (017) Fat, processed, filleted 0- 38 (0-26) 010 (019) Fat, processed, unfilleted 1-74 (0-84) 1-42 (0-82) Shellfish 1-23 (0-39) 1-31 (0-36) — Cooked fish .... 001 (0 09) — 0 06 (0 07) 172 Household Food Consumption and Expenditure: 1982

~~TABLE 2 — continued~~

~~Income elasticities Income elasticities of expenditure of quantity purchased~~

~~F1SH-~~

~~Total fish 0 26 (0 07) 017 (007)~~

~~0 00 (003) - 004 (0 03)~~

FATS: Butter 0-23 (0 04) 0-24 (0-04) Margarine — 014 (0-07) — 0-21 (0-08) Lard and compound.... cooking fat — 0-49 (013) — 0-55 (0-14) Vegetable and salad oils 0-75 (0-27) 0-66 (0-24) — All other fats .... 013 (014) -0-35 (010) 008 (0O4) — 003 (0O5)

SUGAR AND PRESERVES: — — 0-20 (0 06) 0-23 (0-06) Jams, jellies and fruit curds — 013 (011) — 012 (0-13) Marmalade 0-20 (0 07) 018 (008) Syrup, treacle .... — 0-04 (015) — 009 (0-16) .... 019 (0 25) 0-32 (0-28)

~~Total sugar and preserves -013 (0O4) -019 (0OS)~~

VEGETABLES: Old potatoes January — August not prepacked — 0-23 (012) — 0-22 (010) — prepacked 0-21 (0 16) -0-34 (0 21) New potatoes .... January— August not prepacked — 0-03 (010) — 0-24 (0-06) prepacked 0-45 (017) 0-09 (012) Potatoes .... September-December — not prepacked 021 (0 20) — 0-30 (0-20) — prepacked .... 010 (015) 0 08 (0 16) Total fresh potatoes — 012 (005) — 0-24 (005)

Cabbage, fresh 0 06 (0 06) — 0 07 ((WW) Brussels sprouts, fresh.... 010 (0-09) 002 (0-07) Cauliflowers, fresh 0-33 (010) 0-23 (0-05) Leafy salads, fresh 0-57 (005) 049 (0-05) Peas, fresh 0-48 (0-45) 0-04 (017) Beans, fresh .... 0-35 (0-23) 012 (010) Other fresh green vegetables.... 103 (0-58) 0-70 (0-32)

~~Total fresh green vegetables 0-30 (0O5) Oil (0O4)~~

Carrots, fresh 0 08 (0 09) 0 03 (0-05) Turnips and swedes, ....fresh — 0-19 (019) — 0-26 (018) Other root vegetables, fresh 0-41 (006) 0-14 (010) Onions, shallots, leeks, fresh 0-29 (0 06) 012 (0-06) Cucumbers, fresh 0-58 (0 05) 0-52 (0-05) Mushrooms, fresh 0-81 (0-09) 0 70 (0-07) Tomatoes, fresh 035 (004) 0-32 (0-05) Miscellaneous fresh vegetables 100 (0-32) 0-79 (0-30)

~~Total other fresh vegetables 0-43 (0O5) 0-22 (004) Appendix B 173~~

~~TABLE 2— continued~~

~~Income elasticities Income elasticities of expenditure of quantity purchased~~

Tomatoes, canned or bottled Oil (0 07) 007 (008) Canned peas -0-50 (Oil) — 0-53 (Oil) Canned beans .... — 0 08 (0 04) — 0 10 (0 03) Canned vegetables, other.... than pulses, — potatoes or tomatoes 002 (008) 0 15 (0 07) Dried pulses, other than air-dried 006 (014) — 010 (014) — Air-dried vegetables 014 (0-34) 0 07 (0-49) Vegetable juices 1-41 (0-27) 1-84 (0-36) — Chips, excluding frozen 0-34 (008) — 0-35 (0-08) Instant potato 0-54 (017) 0-55 (0-20) Canned potato .... 0-38 (0-30) 0-47 (0-38) Crisps and other potato.... products, not frozen 0-20 (010) 0-20 (0 07) Other vegetable..... products 0-29 (006) 016 (009) Frozen peas 0-51 (011) 0-56 (013) Frozen beans .... 0-71 (0-26) 0-82 (0-30) Frozen chips and other....frozen conven ience potato products 0-76 (016) 0-79 (019) All frozen vegetables and frozen vegetable products, not specified elsewhere .... 0-86 (017) 0-84 (0-21) Total processed vegetables 079 (006) 011 (0O5)

FRUIT: Fresh Oranges 0-46 (008) 0-40 (0 07) Other citrus fruit .... 0-87 0-94 (014) (015) 0-50 (005) 0-45 (005) 079 (018) 0-82 (017) Stone fruit 0-90 (0-22) 0-77 (0-23) .... 077 (005) 0-79 (010) Soft fruit, other than grapes 097 (0 42) 0-98 (0 31) 0 40 (0 09) 0-37 (009) Rhubarb !! ! ! 0-58 (0 21) 0-30 (016) Other fresh fruit 0-67 (0-26) 0-79 (0-22) Totalfresh fruit .... 059 (0-04) 0-54 (004) Canned peaches, pears and pineapples 016 (010) 014 (010) Other canned or bottled fruit 0 39 (0-20) 0-27 (019) Dried fruit and dried fruit products 041 (013) 0- 32 (015) Frozen fruit and frozen fruit products 213 (0-62) 1-78 (0-76) Nuts and nut products 080 (0 17) 0-82 (015) Fruit juices .... 0-75 (017) 0-90 (012) Total other fruit and fruit products 056 (0-09) 0-61 (008)

CEREALS: White bread, large loaves, unsliced 006 (0 13) 002 (013) White bread, large loaves, sliced — 049 (010) -0-50 (010) White bread, small loaves, unsliced 013 (014) 012 (013) White bread, small loaves, sliced — 0-45 (0-20) — 0-38 (019) Brown bread Oil (008) Oil (009) Wholewheat and wholemeal....bread 0-59 (011) 0 60 (Oil) Other bread 0-28 (007) 0-24 (008)

~~- 013 (003)~~

- 008 (0 15) Buns, scones and teacakes 0 03 (0 14) -003 (0 14) Cakes and pastries 0-33 (004) 0-27 (0 04) Crispbread 0-21 (015) 0-21 (019) — Biscuits, other than ....chocolate biscuits 0 05 (005) 0 03 (0 06) Chocolate biscuits 0-28 (007) 0-27 (006)

~~Total cakes and biscuits 0-20 (0O4) 011 (0O5) 174 Household Food Consumption and Expenditure: 1982~~

~~TABLE 2—continued~~

~~Income elasticities Income elasticities of expenditure of quantity purchased~~

~~CEREALS— cominufd~~

Oatmeal and oat products 0-20 (024) 0-09 (0 27) Breakfast cereals 0-21 (005) 017 (0-05) — Canned milk puddings — 0-29 (0 07) 0 33 (0-08) Other puddings 035 (018) 014 (0T2) 096 (0-39) 0-78 (0-40) Cereal-based invalid foods (including — "slimming" foods) 0-50 (122) 001 (0-37) — Infant cereal foods — 0-28 (023) 042 (018) Frozen convenience cereal foods 0-88 (012) 0-87 (013) Cereal convenience foods, including — canned, not specified elsewhere — 001 (0 08) 016 (0-08) Other cereal foods 0 78 (0 16) 0 73 (0 14)

~~Total other cereals 027 (0-04) 017 (005)~~

BEVERAGES: -Oil (005) -0 12 (0 06) Coffee, bean and ground 1-35 (025) 1-35 (0-23) Coffee, instant 0 32 (0 08) 016 (0-10) Coffee essences .... 188 (0-93) 2 09 (1 02) — — Cocoa and drinking chocolate.... 0-29 (0-22) 0 24 (0-27) Branded food drinks 0 07 (0-27) 0 07 (0-29) Total beverages .... 016 (005) 0-01 (005) MISCELLANEOUS: Baby foods, canned or bottled 020 (045) 0T5 (047) — — Soups, canned 01 1 (009) 014 (0-09) Soups, dehydrated and....powdered 0-24 (0T4) 016 (0-17) Spreads and dressings 072 (0T8) 0-67 (0-20) Pickles and sauces 0 13 (0 05) 0 09 (005) Meat and yeast extracts 0 21 (0 09) 0-26 (0-07) — Table jellies, squares and crystals -018 (012) 0-23 (010) Ice-cream, mousse 0-64 (015) 0 60 (014) All frozen convenience foods, not specified elsewhere 0 46 (0-68) 0 32 (0-75) — Salt — 0 10 (0-21) 012 (0-20) Novel protein foods 0-38 (0-52) 0-35 (0-61)

~~ALL ABOVE FOODS 0-22 (0-02) n.a.~~

(a) Figures in brackets are the standard errors of the elasticity coefficients. (b) Excluding welfare milk and school milk. Appendix B 175 price any monthly 41 44 41 089 058 031 084 087 069 067 033 072 070 048 067 066 0 075 066 067 062 040 057 070 046 demand 0 in the 0 elasticity and significant by

~~seasonal or in annual shifts variation purchases explained of~~

~~r- — qO x C C OO 1*1OO OO— !•*>DO*CNC>*Tt~~

~~the ■Q ^ 5 average~~

~~: — : — — — OO ' «ri o ■*r«~t^'*> o O fN o OOO § price~~

~~by bo bb b bbbb 0066666606666 Proportion elasticity~~

~~< < < < < < i < < < < < ii<< <444§4< < < < < " i 4444<< < < < 44444444444444 << << ii~~

~~seasonal VU?) 5^C/1 J^t/> Significant~~

~~and annual in~~

~~1**00— ^3^*^ 0000^"r^fN f>^*oo 0 6^ 66- 60 6 6000 6 06 00 bob bob bob price~~

~~elasticity — — — — — Estimated b b b n cn— bbbb b b b b 1 1 1 1 1 1 1 1 Ill 1 1 1 1 1 1 Food codes ... it) ...... frozen canned ...... corned meal it) including including pork~~

~~if) beef liver excluding not canned it) price cooked,~~

if) uncooked uncooked, uncooked it) meat, meat, full branded ...... ham. ham. including uncooked, uncooked, if) milk, chicken, poultry, milk cooked cooked and canned meat if) ie) and veal offals, Milk, dried, Liquid Sausages, Sausages, Bacon and Beef Mutton and lamb Bacon and Other Broiler Pork Liver All Other Other Other canned Other MILK: MEAT CHEESE: 176 Household Food Consumption and Expenditure: 1982 or price any monthly 1 6 666 6 oooe demand 66 66666666666 the 666 elasticity and significant in seasonal by annual shifts of variation in 70 05 10 12 16 the average purchases explained 001 016 0-46 016

~~007 009 0-27 0-40 O~~

~~018 035 Oil 003 O 008 010 price 0-04 022 0 0 0 by Proportion elasticity~~

~~< < „< < < «44 44 4 4 4 44< „<3 i <* *< 1/5 «44 * *44 „<4 44"4' <4 <4 44«44 3 44i * *4 1/54< 4 * 44 <* 43 « 4"4'i * * 1/5 < * *« 4 4"4'~~

~~1/5 4 4 3 ** 4"4' 44 44 4 4 44 i ** shifts demand seasonal Significant~~

and annual in 35) 34) 24) 29) 43) 27) 40) (O 42) (0O5) (0-15) (0-16) (012) (0-26) (015) (010) (0-21) (0-28) (053) (0-35) (0-40) (0-31) (028) (0-32) (054) (0 (0 (0 (0 (0 (0 (0 na (*) 70 56 12 17 price 30 21 20 89 40 88

~~1-28 1-04 Oil O elasticity 000 0-48 0-99 0-74 1 0 079 1 1 0 Estimated 0 I 0 0 — — — — -0-86 — -213 — -0-28 — — -076 — — — -0-78 — — — — -0-85 — — I 143~~

~~< 135 129 94 88 115 119 120 123 127 83 117 118 114 100 105 110 113 79,80 31—41, 110.127 83.88.94 Food codes 100.105.110.114 118—120,123,127 products fish products~~

. .... convenience meat fish and frozen sausages frozen smoked ready-to-eat uncooked herrings beef, rolls, meats and including ... than uncooked oiUt fish and frozen convenience and frozen convenience fish, other than other tttad and 'or > sausage fish (e) and white (/) and convenience white convenience (if) pies products, fat. fresh, conlinufd — Vegetable Margarine Butter Fish, Frozen Frozen Sausages, pork Uncooked Meat Meat Frozen FATS tons FISH: MEAT Appendix B 177

~~price 1 any monthly 60 0-56 094 064 051 070 0-39 0 043 0-74 057 086 0'96 0-91 085 089 092 090 074 095 064 094 083 071 052 029 069 044 077 0'4 087 demand in the elasticity and significant explained~~

~~by seasonal or in annual shifts variation of the average purchases~~

~~price 6 6 by 060 606000606006000060600060 Proportion elasticity~~

~~< < i< < < < < < i< < < < < i< < < < < < < < < shifts demand t/iv)(/)t/)tn > (/i tn u) in v>> > >t/i in (/xne/i v>v>v>5^/1;^ t« seasonal Significant~~

~~and annual in~~

~~price nor* — 00 wr-Tj5iT3c^, ^^ir^nr^iXNvCOTrNO^ r«t~~

elasticity — — •»>— — — ———— Estimated 66 6 6 6ts 6 6 66 6 6 66 6 66 6 6 6 1 1 1 1 1 1 1 1 1 II 1 1 1 1 1 1 1 1 1 II 1 1 1 1 1 1 1 1 199 ISO 153 162 167 168 169 173 174 175 176 178 183 184 185 188 191 192 196 197 198 ISI IS2 154 164 172 177 (a) 200 I8S.I88.I9I Food codes 162.163.164.171 (r) or tomatoes ...... and tomatoes not frozen ...... pulses, potatoes ...... fresh vegetables other than excluding potatoes potato products, fresh other than air-dried fruit curds fresh vegetables, fresh ...... excluding potato products vegetables, vegetables and other pulses, and treacle jellies, Honey Mushrooms, Potatoes, Tomatoes, Crisps Syrup Jams, Dried Miscellaneous Other root Canned Canned VEGETABLES: SUGAR AND PRESERVES: 178 Household Food Consumption and Expenditure: 1982 or price any 59 91 monthly 089 093 070 098 090 064 065 073 086 0-96 0-87 069 096 075 069 076 096 092 072 0-72 0 0-79 0 demand the in and elasticity significant explained in seasonal by annual shifts variation of

~~= the average purchases SS SB 3SS3S ?SS SRKSSSSSS |8 | <)~~

~~price ooo ooooooooo oooo oo~~

~~by ooooo Proportion elasticity~~

~~< < < < < £< < < < < £< < < < £< < < £< < £< £< 44444<«(/)4,« §44 (<•) 44444 444 34444~~

~~shifts e«<«t/) c/)i/)tf) 1/11/>v>v>t/> c/itn kimiabi 0i~~

~~seasonal 55V) Significant in demand and annual 33) 38) 37) 32) 40) 46) 20) 32) 36) 22) 32) (0-23) (048) (042) (0-22) (023) (009) (022)~~

~~(0-48) (041) (0 (0~~

(035) (040) (0 (0 (027) (0 (0 (0 (0 (0 (0 (0 na na (6) 29 price 80 72 28 97 01 41 -28 I'll 1-47 111 106 1-44 0-81 elasticity 2-32 0-83 2-23 0-99 1 0 038 1 0 0 0 0 Estimated 0 ------219 - -4-70 ------073 - -045

codes S33SS° 88° (o) SS^—SSRSa^SSSSSS 2 Food % not ...... potato products ) (f ..... vegetable products, (g) convenience frozen frozen grapes pineapples fruit and and than products including excluding potatoes other frozen other and bottled and vegetables and fruit fresh, potatoes, peaches, pears vegetables, chips fruit vegetable products canned fruit, canned and bottled fruit Dried All Canned Other Soft Frozen Frozen Processed All frozen Other EGETABLES-rcmlimwt/

~~V FRUIT: Appendix B 179 price any monthly~~

~~the 00060060606000 6666 66 66666 and elasticity significant in demand seasonal or by annual shifts purchases explained of variation in~~

~~— — f» — (N 00— r***r\~~

~~the "~~

~~average r*«VO»NNtn**W —— r*JrN - OOOOO — O O 0000 — VI by price 66666666666606 6666 66 66666 Proportion elasticity~~

~~< < < 5,< < < < 5,<~~

~~"""st"1 g g sr"1"5 Significant in 2 2~~

— — 6 Estimated 0 6 6 6 6 6 6 6 6666 6— 6666*n 1 1 1 1 1 1 1 1 1 1 1 1 I 1 1 1 1 1 1 1 1 1 1 11 (a) 274 285 286 291 312 255 256 263 264 267 270 271 277 281 287 294 299 301 304 307 308 313 255,256 251—254 Food codes 271,274,277 251-256,263 specified not ...... canned), bread puddings ...... (including foods ...... foods than canned milk drinks puddings other (,•> white loaves other than chocolate biscuits milk wholewheat and wholemeal (r) Biscuits, Brown, Puddings, Crispbread Frozen convenience cereal Branded food All bread Standard Wholewheat and wholemeal bread Canned Tea Cereal convenience Other bread BEVERAGES: CEREALS: Household Food Consumption and Expenditure: 1982 price any monthly

demand ©obo in the ooooooo ooo oooo ooo elasticity and significant explained in seasonal or by annual shifts of variation the average purchases 54 33 06 20 <> price 035 015 002 0-06 045 001 004 037 001 by 001 015 002 043 0 007 0 0 0 Proportion elasticity

~~< < < i< < < < < <4<4 4444< <4<4 444 4444 4444< 444 4444 (<) 4<4 4444 444 4444 shifts demand t/5 IAVIVI (/) (fl(/lt/)C/) vwtf Significant in and annual~~

~~ooooooo 666 SSSS. o- *> — r* price r- o r- ooo t n -cor- «qo 2 »£> 5 2£ K~~

~~elasticity — — — — fN Estimated ooo 66 6 6 6 6 —66 nooo 1 i 1 i i i i i i i i i i i in ii ii (a) Food codes~~

. .... fillets) ...... foods cutlets and sides) ...... soups ...... sides) of crystals foreign equivalents expensive) expensive) and steaks continental (including (including powdered and (less (more extracts (boned) other squares dressings varieties or canned or bottled and sauces chops joints mousse yeast joints (including fillets ■II joints steaks steaks and jellies, foods, Edam and other Other UK Ice-cream, Baby Dehydrated Pork:— Spreads Lamb:— Beef:— Natural hard:— Meat and Pickles and Table Supplementary classification MISCELLANEOUS CHEESE: CARCASE MEAT: Appendix B 181

~~a 5~~

~~8 S cj= I ~ i= o E „ < < < u w < Kg~~

~~.2, «•'~~

~~5. s 2 S 5 J I? <-i S~~

~~3 - S~~

~~e e i~~

~~"8 £ 3> - 2 T3 (fl 1 E S 3 X~~

~~£ < E o la S 5 o o >. o 1 * u h. 5 —~~

~~a > u a u E e-3 u~~

~~| § s li g J~~

~~o .5 5 6 ■52 £ J * 2 c S 2 2 2 2 ■s °- o 1 £ |e• 1 J2 E * a ■a -o~~

~~w E E E D. o 2 E o. o .~~

~~o o o ■SJ 1 b °~~

~~-o 2 ■o *a *a~~

~~?1" i 9 o. 1 -C U 1 u t> u~~

~~« a s E~~

~~o § o E. zQ: uiu -~~

~~2 It o. w ^ « a a a • V 3 3 3 3 V u « C c 2 ———— 2 O M * n « w « u. O O h- U U OU 8 8 2-E 5 - « o 182 Household Food Consumption and Expenditure: 1982~~

~~TABLE 4 Annual indices of average deflated prices (a), purchases and demand, 1977—1982~~

~~(average for the whole period = 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Liquid milk — full price 4 Prices 97 102 102 100 100 99 Purchases 106 105 102 99 95 94 Demand (c) 105 105 103 99 95 94 Demanded) I0S 105 103 99 95 94~~

~~Condensed milk 9 Prices 94 100 99 101 105 102 Purchases 122 100 111 105 90 78 Demand (c) 113 99 109 106 96 81 Demand (d) 111 98 no 107 96 81~~

~~Dried milk, branded II Prices 99 101 101 99 101 99 Purchases 71 109 136 102 102 91 Demand (c) 71 110 136 102 102 91 Demand (d) 61 104 142 113 107 93~~

~~Instant milk 12 Prices 106 103 104 101 93 93 Purchases 89 101 100 97 105 108 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Yoghurt 13 Prices 107 103 101 102 95 92 Purchases 67 85 99 120 122 121 Demand (c) 73 88 101 124 113 109 Demand (d) 79 90 99 119 111 108~~

~~Other milk 14 Prices 137 136 120 99 74 61 Purchases 36 55 84 114 187 281 Demand (c) 54 82 106 113 126 149 Demand (d) 57 83 104 no 124 149~~

~~Cream 17 Prices 95 103 104 103 98 98 Purchases 100 103 107 105 95 92 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Cheese, natural 22 Prices 96 100 104 102 100 98 Purchases 99 97 101 102 102 99 Demand U ) na na na na na na Demand (d) na na na na na na~~

~~Cheese, processed 23 Prices 96 101 102 102 98 100 Purchases 102 97 98 97 100 106 Demand (c) 99 99 100 99 98 106 Demand (d) 100 99 99 98 98 106~~

~~Total cheese 22,23 Prices 96 100 103 102 100 99 Purchases 99 97 100 102 102 100 Demand (r) na na na na na na Demand (d) na na na na na na~~

~~Beef and veal (f) 31 Prices 99 104 103 98 97 98 Purchases 104 106 107 104 90 91 Demand (c) 102 116 114 100 85 88 Demand (d) 105 117 113 98 84 88~~

~~Mutton and lamb (<•) 36 Prices 103 110 104 97 91 96 Purchases 96 96 105 111 105 88 Demand (r) 102 113 112 105 91 82 Demand [d) 104 114 111 103 90 82~~

~~Pork (<•) 41 Prices 104 113 105 98 93 90 Purchases 88 91 98 111 104 109 Demand (r) 95 116 108 106 90 88 Demand (d) 98 117 107 103 89 87 Appendix B 183~~

~~TABLE 4—continued~~

~~= (average for the whole period 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~All carcase meat 31,36,41 Prices 102 108 104 97 94 95 Purchases 98 100 104 107 97 94 Demand (r) 101 114 111 102 88 87 Demand (d) 104 115 111 101 87 86~~

~~Liver 46 Prices 109 113 118 99 86 81 Purchases 110 106 97 97 96 95 Demand (c) 111 107 98 97 95 93 Demand (~~

~~Offals, other than 51 Prices 106 107 104 106 90 89 liver Purchases 120 104 100 96 102 81 Demand (c) 126 110 104 101 93 73 Demand (d) 129 111 103 100 93 73~~

~~All offals, including 46,51 Prices 108 111 114 101 87 83 liver Purchases 113 105 97 97 98 91 Demand (c) 116 110 103 97 93 85 Demand (d) 116 109 103 98 93 85~~

~~Bacon and ham, 55 Prices 106 107 105 98 93 93 uncooked (e) Purchases 103 103 103 99 99 94 Demand (c) 106 106 105 98 95 90 Demand (d) 107 107 105 98 95 90~~

~~Bacon and ham. 58 Prices 105 106 104 99 92 94 cooked, including Purchases 94 99 100 97 104 106 canned Demand (r) 100 107 106 96 94 97 Demand (d) 102 108 106 98 94 97~~

~~Poultry, cooked 59 Prices 97 108 102 101 98 95 Purchases 84 79 113 98 112 121 Demand (c) 81 87 117 100 109 112 Demand (d) 85 88 115 97 107 112~~

~~Corned meat 62 Prices 110 97 103 105 98 88 Purchases 101 114 97 91 93 106 Demand (c) 113 110 101 96 91 91 Demand (d) 114 110 101 96 91 91~~

~~Other cooked meat. 66 Prices 101 108 108 98 94 93 not canned Purchases 93 98 97 100 99 114 Demand (c) 93 99 99 99 98 113 Demand (d) 91 98 99 101 98 113~~

~~Other canned meat. 71 Prices 109 107 100 99 93 93 excluding corned Purchases 104 104 110 96 97 91 meat Demand (c) 115 112 110 94 89 84 Demand (d) 111 111 111 96 89 84~~

~~Other cooked and 66,71 Prices 104 106 101 99 94 97 canned meat Purchases 101 102 107 97 97 97 Demand (c) 104 107 108 96 92 94 Demand (d) 101 106 109 98 92 95~~

~~Broiler chicken, un 73 Prices 104 106 107 100 91 92 cooked, including Purchases 93 % 101 101 106 103 frozen (*) Demand (c) 98 103 109 101 96 94 Demand (d) 99 104 108 100 % 94~~

Other poultry, un 77 Prices 105 103 101 103 94 94 cooked, including Purchases 89 88 102 101 120 102 frozen Demand (c) 92 90 103 103 116 99 Demand (d) 98 92 101 99 114 98 184 Household Food Consumption and Expenditure: 1982

~~TABLE 4 —continued~~

~~= (average for the whole period 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (A)~~

~~Sausages, uncooked, 79 Prices 103 105 104 99 95 94 pork Purchases 106 99 103 97 100 95 Demand (c) 110 105 108 96 95 88 Demand (d) 111 106 107 95 94 88~~

~~Sausages, uncooked, 80 Prices 102 106 103 101 95 93 beef Purchases 97 108 101 93 101 101 Demand (c) 98 113 104 94 97 95 Demand (d) 96 112 104 95 98 %~~

~~Sausages, pork and/ 79,80 Prices 103 105 104 100 95 94 or beef, uncooked Purchases 101 103 102 95 100 98 Demand (c) 104 108 105 95 96 92 Demand (d) 103 108 106 95 96 92~~

~~Meat pies and 83 Prices 99 102 103 101 98 98 sausage rolls. Purchases 102 103 100 91 106 99 ready-to-eat Demand (c) 100 105 102 92 104 97 Demand (d) 103 105 102 91 103 97~~

~~Frozen convenience 88 Prices 103 105 103 102 95 92 meats and frozen Purchases 86 85 95 108 103 130 convenience meat Demand (c) 89 91 99 111 97 116 products Demand (d) 92 92 98 109 96 116~~

~~Other meat products 94 Prices 97 100 102 102 101 99 Purchases 90 101 99 101 104 106 Demand (r) 88 101 100 103 104 106 Demand (d) 88 101 100 102 104 106~~

~~Meat products, other 83,88,94 Prices 99 102 102 102 99 97 than cooked Purchases 90 96 98 101 104 112 sausages Demand (c) 89 98 100 103 102 109 Demand (d) 91 98 99 102 102 108~~

~~All meat and meat 31—41, Prices 103 107 104 99 93 94 products 46—94 Purchases 98 99 102 102 101 98 Demand (c) 100 104 106 102 95 94 Demand (d) 102 105 105 100 95 94~~

~~Fresh white fish. 100 Prices 111 112 109 98 89 84 filleted Purchases 88 101 103 102 112 95 Demand (r) 101 118 115 100 96 77 Demand (d) 100 118 115 100 96 77~~

~~Fresh white fish. 10S Prices 111 no 108 95 91 87 unfilleted Purchases 162 116 89 88 78 88 Demand (<•) 184 131 97 83 70 74 Demand (d) 189 132 97 81 69 74~~

~~Frozen white fish 110 Prices MS 113 112 98 83 84 Purchases 77 91 90 112 115 122 Demand (c) 104 117 116 108 78 84 Demand (d) 107 118 116 106 77 83~~

~~Fresh fat fish, other 113 Prices 95 122 85 101 97 ICQ than herrings Purchases 90 77 109 123 105 102 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Processed white fish 114 Prices 106 110 111 98 94 84 Purchases 90 91 98 104 106 114 Demand (c) 94 98 106 103 100 99 Demand (d) 97 99 105 101 99 99 Appendix B 185~~

~~TABLE 4—continued~~

~~= (average for the whole period 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Uncooked white fish. 100,105, Prices 109 112 no 99 88 85 including smoked 110,114 Purchases 94 98 97 102 108 102 and frozen Demand (c) 97 102 100 102 103 94 Demand (d) 101 104 99 99 101 93~~

~~Processed fat fish. 113 Prices 104 106 105 111 92 84 filleted Purchases 84 87 97 107 120 109 Demand (c) 85 90 99 113 116 101 Demand (d) 88 91 98 110 114 100~~

~~Shellfish 117 Prices 98 100 109 101 99 93 Purchases 76 95 91 118 99 129 Demand (c) 76 95 93 119 98 127 Demand (d) 85 99 91 110 95 125~~

~~Cooked fish 118 Prices 106 107 103 99 96 90 Purchases 72 92 107 105 113 119 Demand (c) 76 98 111 104 108 107 Demand (d) 75 98 III 105 109 108~~

~~Canned salmon 119 Prices 128 115 107 90 84 84 Purchases 79 76 86 134 ISO 96 Demand (c) 109 91 94 117 120 76 Demand (d) 113 92 93 IIS 119 76~~

~~Other canned or 120 Prices 104 116 111 97 92 84 bottled fish Purchases 102 86 92 101 106 114 Demand (c) 105 96 99 99 100 100 Demand (d) 107 97 99 98 99 100~~

~~All canned and 119,120 Prices 109 114 108 98 93 82 bottled fish Purchases 94 84 90 110 118 108 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Fish products, not 123 Prices 107 107 98 98 91 99 frozen Purchases 80 104 105 101 109 103 Demand (c) 85 111 103 100 101 102 Demand (d) 84 no 104 101 102 102~~

~~Frozen convenience 127 Prices 106 112 108 99 92 86 fish products Purchases 94 87 96 101 102 124 Demand (c) 100 98 104 100 93 106 Demand (d) 101 98 104 100 93 106~~

~~Frozen white fish 110,127 Prices 109 113 109 99 88 85 and frozen Purchases 88 88 94 105 107 123 convenience fish Demand (c) % 100 103 104 94 104 products Demand (d) 98 100 103 103 94 104~~

~~All convenience fish 118,119, Prices 106 III 106 99 94 87 120,123, Purchases 86 89 98 104 109 117 127 Demand (r) 87 90 99 104 108 114 Demand (d) 87 90 99 104 108 114~~

~~Eggs 129 Prices 109 101 103 100 96 92 Purchases 104 105 104 99 98 92 Demand (c) 104 105 104 99 98 92 Demand (d) 104 105 104 99 98 92~~

~~Butter (e) 135 Prices 98 103 109 99 95 9S Purchases 115 112 no 100 91 78 Demand (c) 115 112 III 100 90 78 Demand (d) 117 113 no 99 90 78 186 Household Food Consumption and Expenditure: 1982~~

~~TABLE 4—continued~~

~~(average for the whole period = 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Margarine (e) 138 Prices 121 116 106 95 87 81 Purchases 91 93 95 100 109 114 Demand (c) 101 101 98 98 101 101 Demand (d) 99 100 99 99 101 101~~

~~Lard and compound 139 Prices 123 117 108 94 84 82 cooking fat Purchases 103 104 101 99 98 96 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Vegetable and salad 143 Prices 134 124 112 93 82 71 oils Purchases 72 99 86 123 107 124 Demand (c) 89 115 93 117 94 97 Demand (d) 93 116 91 113 92 97~~

~~All other fats 148 Prices 117 111 106 98 87 85 Purchases 70 75 88 108 128 156 Demand (c) 85 85 95 106 108 129 Demand (d) 84 85 95 106 108 129~~

~~All fats 135,138, Prices 112 111 111 98 89 83 139,143, Purchases 99 101 100 101 100 99 148 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Sugar ISO Prices 103 102 103 98 96 97 Purchases 107 105 102 99 98 91 Demand (c) 108 105 103 98 97 90 Demand (d) 106 105 103 99 98 91~~

~~Jams, jellies and fruit 151 Prices 107 108 103 97 94 92 curds Purchases 113 105 101 93 94 95 Demand (c) 114 106 102 93 93 94 Demand (d) 113 106 102 94 93 94~~

~~Marmalade 152 Prices 106 108 103 98 94 92 Purchases 113 97 100 100 102 90 Demand (c) 126 111 105 96 91 79 Demand (d) 127 111 104 95 90 79~~

~~Syrup, treacle 153 Prices 97 97 108 103 101 94 Purchases 125 101 102 96 96 83 Demand (c) 121 99 111 99 97 78 Demand (d) 122 99 111 99 97 78~~

~~Honey 154 Prices 112 109 102 102 92 85 Purchases 77 101 109 104 110 103 Demand (c) 85 109 110 106 102 91 Demand (d) 88 110 109 103 101 90~~

~~Potatoes, excluding 156—161 Prices 138 87 108 89 89 97 potato products Purchases 94 105 106 98 101 98 Demand (c) 100 102 107 95 99 98 Demand (d) 98 101 108 97 99 98~~

~~Cabbages, fresh 162 Prices 115 88 115 96 94 96 Purchases 92 110 103 103 105 90 Demand (c) 94 107 105 102 104 89 Demand (d) 94 107 105 103 104 89~~

~~Cauliflowers, fresh 164 Prices 113 97 123 96 88 87 Purchases 88 113 63 110 129 112 Demand (c) 115 107 99 102 99 82 Demand (~~

~~Appendix B 187~~

~~TABLE 4 —continued~~

~~(average for the whole period = 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Leafy salads, fresh 167 Prices 112 109 113 92 96 83 Purchases 84 97 99 110 105 108 Demand (c) 92 105 110 101 101 92 Demand (d) 96 106 109 99 100 91~~

~~Peas, fresh 168 Prices 93 110 116 91 106 87 Purchases 108 92 88 119 69 139 Demand (c) 84 130 155 85 85 82 Demand (d) 84 130 155 84 85 82~~

~~Beans, fresh 169 Prices 112 100 111 88 97 94 Purchases 101 129 95 133 87 69 Demand (c) 120 130 111 110 84 63 Demand (d) 123 131 110 108 83 63~~

~~Brassicas 162,163, Prices 117 91 114 94 93 93 164,171 Purchases 89 112 93 107 107 95 Demand (c) 98 106 101 103 102 91 Demand (d) 99 106 101 102 102 91~~

~~Carrots, fresh 172 Prices 126 83 105 96 99 96 Purchases 81 107 105 105 104 101 Demand (c) 90 98 107 103 104 99 Demand (d) 92 98 107 102 103 99~~

~~Turnips and swedes. 173 Prices 117 91 115 93 94 93 fresh Purchases 76 112 95 112 101 109 Demand (c) 86 104 107 105 96 103 Demand (d) 84 103 108 107 97 103~~

~~Other root 174 Prices 106 94 101 99 112 90 vegetables, fresh Purchases 98 108 105 103 87 101 Demand (c) 99 106 105 103 89 98 Demand (d) 101 107 105 102 89 97~~

~~Onions, shallots and 175 Prices 121 91 105 102 97 88 leeks, fresh Purchases 91 100 103 102 108 % Demand (c) 101 96 106 103 106 90 Demand (d) 102 96 105 102 105 90~~

~~Cucumbers, fresh 176 Prices 110 108 109 101 89 86 Purchases 91 91 94 107 113 106 Demand (c) 97 96 99 108 105 95 Demand (d) 102 98 98 104 103 95~~

~~Mushrooms, fresh 177 Prices 98 105 109 106 92 92 Purchases 88 92 97 105 116 105 Demand (c) 87 95 102 109 111 99 Demand (d) 94 97 99 104 108 99~~

~~Tomatoes, fresh 178 Prices 11S 118 102 103 88 80 Purchases 94 93 99 103 108 104 Demand (c) 99 99 100 104 103 96 Demand (d) 102 100 99 102 102 95~~

~~Miscellaneous fresh 183 Prices 97 101 109 102 99 93 vegetables Purchases 75 94 92 118 120 108 Demand (r) 72 95 103 121 119 99 Demand (d) 76 97 101 117 117 98~~

Tomatoes, canned 184 Prices 134 126 114 96 75 72 and bottled Purchases 90 88 96 108 116 105 Demand (c) 111 104 106 104 94 83 Demand (d) 113 104 106 103 94 83 188 Household Food Consumption and Expenditure: 1982

~~TABLE 4—continued~~

~~(average for the whole period - 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Canned peas 185 Prices 108 106 101 100 94 91 Purchases 103 100 109 91 96 103 Demand (c) 110 106 110 92 91 94 Demand (d) 105 104 112 95 92 95~~

~~Canned beans 188 Prices 111 109 98 97 91 95 Purchases 98 97 101 98 102 103 Demand (c) 101 99 101 98 100 102 Demand (d) 99 99 101 98 100 102~~

~~Canned vegetables, 191 Prices 112 106 99 99 93 93 other pulses, Purchases 96 89 109 105 106 97 potatoes or Demand (c) 116 98 107 103 93 86 tomatoes Demand (d) 114 98 107 104 94 86~~

~~Canned vegetables, 185,188,191 Prices 110 107 100 99 93 93 excluding potatoes Purchases 100 97 105 97 100 102 and tomatoes (e) Demand (c) 106 101 105 96 96 98 Demand (d) 103 100 105 98 97 98~~

~~Dried pulses, other 192 Prices 117 106 105 95 90 89 than air-dried Purchases 86 122 90 % 121 90 Demand (c) 109 133 97 89 104 77 Demand (d) 106 132 97 90 105 77~~

~~Vegetable juices 196 Prices 104 108 118 97 94 84 Purchases 102 87 100 116 105 92 Demand (c) 107 95 121 112 98 74 Demand (d) 121 99 117 103 94 73~~

~~Chips, excluding 197 Prices 124 100 102 93 90 96 frozen Purchases 71 96 109 108 117 107 Demand (c) 87 96 111 100 105 103 Demand (d) 85 95 112 101 106 103~~

~~Instant potato 198 Prices 145 107 101 92 83 84 Purchases 121 100 100 101 92 89 Demand (c) 198 109 101 90 72 71 Demand (d) 194 109 102 91 72 71~~

~~Canned potato 199 Prices 123 98 94 97 97 94 Purchases 105 100 110 86 % 104 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Crisps and other 200 Prices 112 103 100 98 95 93 potato products, Purchases 73 90 95 103 116 134 not frozen Demand (c) 76 91 95 103 114 131 Demand (d) 77 91 95 102 113 130~~

~~Other vegetable 202 Prices 108 102 98 100 98 95 products Purchases 82 97 112 104 101 106 Demand (c) 84 98 111 104 101 104 Demand id) 88 99 109 101 99 104~~

~~Frozen peas 203 Prices 117 101 108 96 93 88 Purchases 96 94 99 108 100 103 Demand (c) 108 95 105 104 95 94 Demand (d) 114 97 103 101 93 93~~

~~Frozen beans 204 Prices 124 107 104 93 85 92 Purchases 94 94 107 105 107 94 Demand (c) 127 104 114 95 84 82 Demand (d) 137 107 111 91 82 82 Appendix B 189~~

~~TABLE 4— continued~~

~~= (average for the whole period 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Frozen chips and 205 Prices 134 94 104 98 88 88 other frozen Purchases 57 75 77 118 148 175 convenience Demand (c) 65 73 78 117 140 165 potato products Demand (d) 70 75 77 111 137 164~~

~~Processed potatoes. 197,198,199, Prices 126 104 104 95 88 88 including frozen 200,205 Purchases 69 87 93 107 124 135 Demand (c) 88 90 97 102 109 119 Demand (d) 90 91 96 100 108 119~~

All frozen vegetables 208 Prices 122 109 109 95 85 86 and frozen Purchases 77 76 108 108 113 129 vegetable products, Demand (c) 120 92 131 97 78 91 not specified Demand (d) 131 95 128 92 76 90 elsewhere

~~Frozen vegetables. 203,204,208 Prices 118 104 108 95 89 88 excluding potatoes Purchases 91 89 103 107 105 108 w Demand (c) 107 92 111 102 94 % Demand (d) 114 94 109 98 92 95~~

~~All frozen vegetables 203,204, Prices 123 103 109 96 88 87 205,208 Purchases 82 84 96 108 114 123 Demand (c) 88 85 99 106 108 116 Demand (d) 95 87 98 102 106 115~~

~~Oranges, fresh (e) 210 Prices 107 106 106 96 92 94 Purchases 105 96 102 109 100 90 Demand (c) 114 102 109 104 91 84 Demand (d) 118 104 108 101 90 83~~

~~Other citrus fruit. 214 Prices 106 105 108 101 90 91 fresh Purchases 91 103 98 111 105 93 Demand (c) 98 110 108 112 92 83 Demand (d) 106 113 105 107 90 82~~

~~All citrus fruit 210,214 Prices 107 106 107 97 91 93 Purchases 99 98 101 110 102 91 Demand (c) 106 104 107 107 93 85 Demand (d) 112 106 106 103 91 84~~

~~Apples, fresh (*) 217 Prices 127 115 89 90 88 98 Purchases 90 97 114 104 103 93 Demand (c) 97 100 no 101 100 93 Demand (d) 101 102 109 98 98 92~~

~~Pears, fresh (e) 218 Prices 118 116 99 91 85 94 Purchases 89 72 105 111 136 98 Demand (c) 102 81 105 104 119 94 Demand (d) 108 83 103 100 117 93~~

~~Stone fruit, fresh 221 Prices 113 104 99 93 107 87 Purchases 69 87 111 124 90 136 Demand (c) 90 94 108 106 104 99 Demand (d) 96 95 106 101 102 99~~

~~Grapes, fresh 222 Prices 125 117 102 100 84 80 Purchases 52 63 105 117 162 154 Demand (c) 87 90 110 117 108 92 Demand (d) 92 92 108 113 106 92~~

Soft fruit, fresh. 227 Prices 125 128 114 80 93 74 other than grapes Purchases 74 73 100 202 107 85 Demand (c) 209 233 186 69 76 21 Demand (d) 225 237 184 66 74 21 190 Household Food Consumption and Expenditure: 1982

~~TABLE 4 — continued~~

~~(average for the whole period = 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Bananas, fresh 228 Prices 105 107 103 99 92 95 Purchases 99 99 96 103 105 98 Demand (c) 103 104 98 102 99 95 Demand (d) 107 105 97 100 98 94~~

~~Rhubarb, fresh 229 Prices 123 113 121 90 89 73 Purchases 124 125 75 149 85 68 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Other fresh fruit 231 Prices 118 110 103 94 86 94 Purchases 53 71 105 138 153 120 Demand (c) 68 82 109 125 121 109 ■Demand (d) 75 84 106 117 119 108~~

~~Canned peaches, 233 Prices 119 119 110 95 84 80 pears and Purchases 101 104 100 101 97 97 pineapples Demand (c) 123 126 111 % 80 76 Demand (d) 124 127 110 95 79 76~~

~~Other canned and 236 Prices 107 114 108 97 90 87 bottled fruit Purchases 124 112 97 95 89 87 Demand (r) 131 125 104 93 81 78 Demand (d) 136 126 103 91 80 78~~

~~All canned and 233,236 Prices 113 117 109 96 87 83 bottled fruit Purchases 112 108 99 98 92 92 Demand (c) 124 122 106 95 82 80 Demand (d) 126 123 105 94 82 79~~

~~Dried fruit and dried 240 Prices 110 108 110 100 91 84 fruit products Purchases 105 109 103 100 95 89 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Nuts and nut 245 Prices 105 111 104 100 92 90 products Purchases % 88 99 108 104 105 Demand (c) 98 91 100 108 101 102 Demand (a) 106 94 98 103 99 101~~

~~Fruit juices 248 Prices 113 119 112 99 86 78 Purchases 54 70 85 120 154 168 Demand (c) 62 86 97 119 130 125 Demand (d) 70 89 94 111 125 123~~

~~Standard white 251-254 Prices 96 105 106 103 98 93 loaves Purchases 112 108 100 94 95 93 Demand (c) 109 111 104 96 94 89 Demand (d) 106 no 104 98 94 89~~

~~Brown bread 255 Prices 99 106 104 101 97 93 Purchases 85 91 109 117 105 96 Demand (c) 85 93 110 118 104 94 Demand (d) 88 93 109 116 104 94~~

~~Wholewheat and 256 Prices 99 107 107 102 95 92 wholemeal bread Purchases 60 56 91 123 155 170 Demand (c) 58 67 108 129 136 136 Demand (d) 63 68 106 124 133 135~~

~~All wholewheat. 255,256 Prices 99 106 104 101 97 93 wholemeal and Purchases 78 81 102 117 117 113 brown bread Demand (c) 76 93 114 121 108 95 Demand (d) 79 95 113 118 107 94 Appendix B 191~~

~~TABLE 4 —continued~~

~~= (average for the whole period 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Other bread 263 Prices 100 103 102 102 97 % Purchases 91 91 % 105 108 111 Demand (c) 91 94 98 107 105 106 Demand (d) 93 94 98 106 104 106~~

~~All bread (~~

~~Flour 264 Prices 109 115 106 95 89 89 Purchases 110 102 99 98 102 91 Demand (c) 115 109 101 95 96 86 Demand (d) 113 108 102 97 97 86~~

~~Buns, scones and 267 Prices 102 105 102 100 98 94 teacakes Purchases 102 107 110 93 93 97 Demand (c) 103 109 111 93 92 94 Demand (d) 103 109 111 93 92 94~~

~~Cakes and pastries 270 Prices 99 105 102 100 97 97 Purchases 101 97 102 100 102 99 Demand (c) 101 98 103 100 100 98 Demand (d) 103 99 102 99 100 97~~

~~Crispbread 271 Prices 104 102 104 96 105 89 Purchases 91 103 93 98 113 104 Demand (c) 93 104 95 96 116 98 Demand (d) % 106 94 94 115 98~~

~~Biscuits, other than 274 Prices 103 107 104 102 95 90 chocolate biscuits Purchases 107 100 100 98 95 99 Demand (c) 108 103 102 98 94 96 Demand (d) 108 103 102 98 94 96~~

~~Chocolate biscuits 277 Prices 103 106 106 104 94 88 Purchases 84 96 102 100 105 103 Demand (c) 86 102 109 104 99 102 Demand (d) 89 103 108 102 98 102~~

~~All biscuits 271,274, Prices 100 106 105 103 96 91 277 Purchases 102 99 100 98 98 103 Demand (c) 102 101 101 98 97 101 Demand (d) 102 101 101 98 97 101~~

~~Oatmeal and oat 281 Prices 105 105 96 97 94 103 products (e) Purchases 113 107 97 96 104 84 Demand (c) 119 112 94 93 99 87 Demand (d) 117 112 94 94 99 87~~

~~Breakfast cereals (e) 282 Prices 101 100 100 100 99 100 Purchases 95 100 98 101 102 103 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Canned milk 285 Prices 97 99 103 99 101 100 puddings Purchases 122 108 109 87 92 87 Demand (c) na na rut na na na Demand (d) na na na na na na~~

Puddings, other than 286 Prices 102 108 102 98 95 95 canned Purchases 105 114 106 98 89 91 Demand (c) 106 118 107 97 86 89 Demand (d) 107 119 107 97 86 89 192 Household Food Consumption and Expenditure: 1982

~~TABLE 4 —continued~~

~~(average for the whole period = 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Rice 287 Prices 109 111 110 96 87 88 Purchases 93 94 95 127 111 95 Demand (c) 101 93 104 123 98 85 Demand (d) 105 94 103 120 97 85~~

~~Infant cereal foods 291 Prices 90 100 106 102 100 102 Purchases 94 116 123 102 98 75 Demand (c) 89 116 127 103 98 75 Demand (d) 81 112 130 109 101 76~~

~~Frozen convenience 294 Prices 84 100 106 107 105 101 cereal foods Purchases 67 83 91 112 129 139 Demand (r) 64 82 92 113 130 139 Demand (d) 71 85 89 107 127 138~~

~~Cereal convenience 299 Prices 98 102 98 101 101 100 foods Purchases 94 96 101 104 101 104 Demand (c) 93 97 100 105 102 104 Demand (d) 92 97 100 105 102 104~~

~~Other cereal foods 301 Prices 112 99 107 90 100 94 Purchases 81 100 91 113 112 106 Demand (c) 95 99 101 98 111 96 Demand (d) 100 100 100 95 109 96~~

~~80 Te. («) 304 Prices 130 123 102 90 85 Purchases 101 98 104 101 98 99 Demand (r) 113 107 105 96 91 90 Demand (~~

~~Coffee, besn snd 307 Prices 140 128 103 95 76 74 ground Purchases 80 74 96 IIS 122 125 Demand (c) 105 90 98 110 99 98 Demand (d) 121 94 95 101 95 97~~

~~77 73 Instant coffee (e) 308 Prices 141 131 104 93 Purchases 75 94 108 113 109 107 Demand (c) 96 114 111 108 90 85 Demand (d) 99 115 110 106 89 85~~

~~Cocoa and drinking 312 Prices 91 130 113 102 89 81 chocolate Purchases 117 90 93 91 113 100 Demand (c) 108 115 104 93 102 82 Demand (d) 109 115 104 93 101 82~~

~~Branded food drinks 313 Prices 106 117 107 96 89 88 Purchases 111 93 126 100 94 82 Demand (c) 124 128 145 91 75 63 Demand (d) 122 127 146 92 75 63~~

~~Baby foods, canned 315 Prices 93 99 100 102 104 103 and bottled Purchases 118 106 126 102 82 75 Demand (r) IIS 106 126 103 84 76 Demand (d) 106 103 129 108 86 77~~

~~Canned soups 318 Prices 108 106 101 99 95 92 Purchases 100 98 107 99 101 95 Demand (c) na na na na na na Demand (d) na na na na na na~~

~~Dehydrated and 319 Prices 95 100 93 103 103 106 powdered soups Purchases 93 100 115 92 101 101 Demand (c) 90 100 109 94 104 106 Demand (d) 91 100 108 93 103 105 Appendix B 193~~

~~TABLE 4—continued~~

~~= (average for the whole period 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~Spreads and 323 Prices 106 114 100 97 94 91 dressings Purchases 84 87 95 106 109 124 Demand (c) 86 92 95 105 106 118 Demand (d) 90 93 94 102 105 118~~

~~Pickles and sauces 327 Prices 106 107 101 98 96 92 Purchases 90 95 99 99 110 108 Demand (c) 97 102 101 97 104 98 Demand (d) 100 103 100 96 104 98~~

~~Meat and yeast 328 Prices 110 105 97 96 95 97 extracts Purchases 100 95 104 103 107 92 Demand (c) 111 100 101 99 101 89 Demand (d) 112 100 101 98 101 89~~

~~Table jellies, squares 329 Prices 118 111 104 95 90 86 and crystals Purchases 106 107 96 100 95 % Demand (c) 108 109 97 100 94 94 Demand (d) 107 109 97 100 94 94~~

~~Ice-cream, mousse 332 Prices 107 102 106 103 94 89 Purchases 81 95 91 106 105 128 Demand (r) 86 96 96 108 100 117 Demand (d) 92 98 94 103 98 116~~

Salt 334 Prices 104 104 102 98 98 94 Purchases 95 91 98 110 115 94 Demand (c) 97 93 99 108 114 91 Demand (d) 97 93 99 109 114 91 Supplementary classij icalion offoods CHEESE Natural hard:— Cheddar and 18 Prices 95 99 104 102 100 99 Cheddar type Purchases 101 97 100 99 103 100 Demand (c) na na na na na na Demand (d) na na na na na na

~~Other UK 19 Prices 96 101 105 101 100 98 varieties or Purchases 99 103 104 110 91 94 foreign Demand (c) 97 104 107 110 91 93 equivalents Demand (d) 99 105 106 108 90 93~~

~~Edam and other 20 Prices 96 102 100 108 102 93 continental Purchases 98 92 104 111 97 99 Demand (c) 91 95 104 126 100 88 Demand (d) 97 97 103 121 98 87~~

~~Natural soft 21 Prices 98 102 100 100 100 100 Purchases 82 89 93 117 114 110 Demand (c) 81 90 93 117 114 110 Demand (d) 90 93 91 109 110 109~~

~~CARCASE MEAT: Beef:— joints (boned) 26 Prices 100 106 105 98 95 97 Purchases 106 108 99 102 90 96 Demand (c) 107 119 108 98 82 90 Demand (d) 109 120 107 97 82 90~~

steak 27 Prices 101 103 104 97 95 101 (less expensive) Purchases 103 109 107 102 96 85 Demand (c) 103 111 109 100 94 86 Demand (d) 104 111 109 100 93 85 194 Household Food Consumption and Expenditure: 1982

~~TABLE 4— continued~~

~~(average for the whole period = 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~CARCASE MEAT —continued~~

~~steak 28 Prices 96 99 105 102 99 99 (more expensive) Purchases 93 119 106 102 97 86 Demand (c) 86 115 118 106 96 84 Demand (d) 91 118 116 103 94 83~~

~~minced 29 Prices 103 102 101 97 % 102 Purchases 88 95 111 105 101 101 Demand (c) 90 97 112 102 98 102 Demand (d) 91 97 HI 102 98 102~~

~~Lamb:— joints 33 Price 104 112 104 96 92 94 (including sides) Purchases 96 98 102 112 106 88 Demand (c) 103 122 110 104 89 77 Demand (d) 106 124 109 102 88 77~~

~~chops 34 Prices 102 108 106 97 93 95 (including Purchases 97 92 107 110 99 96 cutlets and Demand (c) 99 99 113 106 93 92 fillets) Demand (d) 101 100 113 105 92 92~~

all other 35 Prices 103 110 101 99 92 96 Purchases 102 93 124 108 118 66 Demand (c) 103 97 125 108 114 65 Demand (d) 102 97 125 108 115 65 Pork:- joints 37 Prices 102 116 104 100 92 89 (including sides) Purchases 98 90 91 114 97 112 Demand (c) 103 128 100 113 80 84 Demand (d) 109 131 98 109 78 84

~~chops 38 Prices 108 110 106 97 92 89 Purchases 79 92 106 106 110 112 Demand (c) 84 100 111 104 102 101 Demand (d) 86 101 110 102 101 101~~

~~fillets and steaks 39 Prices 106 110 105 98 91 90 Purchases 83 95 91 105 124 108 Demand (c) 84 96 92 104 122 106 Demand (d) 87 97 91 103 121 105~~

all other 40 Prices 103 111 105 95 94 93 Purchases 87 92 103 113 110 98 Demand (c) 88 93 103 113 no 97 Demand (d) 85 92 104 115 no 97 OTHER MEAT AND MEAT PRODUCTS: - Liver — ox 42 Prices 107 106 116 97 89 87 Purchases 125 107 104 93 82 94 Demand (c) 133 113 118 91 75 83 Demand (d) 126 111 120 94 76 84

~~lambs 43 Prices 103 113 124 102 87 79 Purchases 119 110 94 93 94 94 Demand (c) 121 122 112 94 83 77 Demand (d) 123 122 112 94 83 77~~

~~pigs 44 Prices 126 112 107 95 84 83 Purchases 94 98 94 107 110 98 Demand (c) 100 101 % 106 105 93 Demand (d) 95 100 97 109 107 94 I~~

~~» Appendix B 195~~

~~TABLE 4 —continued~~

~~(average for the whole period = 100)~~

~~Food 1977 1978 1979 1980 1981 1982 codes (b)~~

~~OTHER MEAT AND MEAT PRODUCTS — — contamed~~

~~Meat pastes and 90 Prices 97 106 101 102 98 97 spreads Purchases 176 98 91 87 89 82 Demand (c) 170 105 92 90 86 78 Demand (d) 168 105 92 91 87 79~~

~~Meat pies, pasties 91 Prices 96 101 101 102 102 98 and puddings Purchases 92 106 105 100 93 103 Demand (c) 86 108 107 104 96 100 Demand (d) 84 107 107 106 97 101~~

~~Ready meals 92 Prices 107 111 105 100 89 90 Purchases 66 79 94 103 140 141 Demand (c) 70 85 97 103 129 131 Demand (d) 73 86 96 100 127 130~~

~~Other meat 93 Prices 97 102 103 98 98 103 products Purchases 100 113 97 98 99 95 Demand (c) 98 115 99 96 97 97 Demand (d) 98 114 99 % 97 97~~

~~FATS:- Butter: — New Zealand 131 Prices 99 102 110 100 95 95 Purchases 112 127 90 102 100 77 Demand (c) 111 131 105 101 91 71 Demand (d) 114 132 104 100 91 71~~

~~Danish 132 Prices 100 104 109 99 95 94 Purchases 110 99 124 94 93 85 Demand (c) 109 100 129 93 92 83 Demand (~~

~~UK 133 Prices 98 105 108 99 95 95 Purchases 77 78 111 121 110 111 Demand (c) 76 82 119 120 105 107 Demand (d) 77 82 119 119 104 107~~

~~other 134 Prices 98 103 109 100 96 95 Purchases 148 130 120 91 76 63 Demand (c) 148 131 121 91 75 63 Demand (d) 151 131 120 90 75 62~~

~~Margarine: — Soft (e) 136 Prices 126 119 109 94 84 76 Purchases 76 93 99 108 111 120 Demand (c) 91 107 106 103 97 97 Demand (d) 89 106 106 105 98 97~~

~~other 137 Prices 118 108 97 96 94 91 Purchases 125 94 89 86 106 104 Demand (c) 126 94 89 86 106 104 Demand id) 123 93 90 87 106 104~~

(a) Deflated by the General Index of Retail Prices. (6) For further details of the items included in each category see Appendix A, Table 6 and 6a. In a number of cases estimates of demand parameters have been given for aggregations of two or more closely related individual food items in the Survey classifications as well as for each of the constituent items. Such aggregations, however, may give rise to a series of annual demand constants which are not compatible with the corresponding constituent items. (r) Including changes in demand due to changes in real personal disposable incomes. (d) After removal of the effects due to changes in real personal disposable incomes. (r) For these foods indices which take into account the effects of cross-price elasticities for related commodities are given in Table 6 of this Appendix. 196 Household Food Consumption and Expenditure: 1982 4

~~TABLE 5~~

~~Estimates of price and cross-price elasticities of demand (a)for certain foods 1975—1982~~

~~Elasticity with respect to the price of (b)~~

~~Beef and veal Mutton and lamb Pork — Beef and veal l-99(0-25) 0-25(010) 0-05(0-09) 044 Mutton and lamb 0-6CH0-24) — 1-56(0-21) 0- 19(0- 14) 0-42 — Pork 01 5(0- 26) 0 22(0- 16) 208(0-21) 058~~

~~Elasticity with respect to the price of (b) R2 Beef and veal Mutton and lamb Pork Broiler chicken~~

— Beef and veal 1-98(0-25) 0-25(0- 10) 0-06(010) — 0-03(007) 044 Mutton and — lamb 0-60(0-24) 1-58(0-21) 0 19(014) 046(0- 13) 042 Pork 0 16(0-27) 0-22(0- 16) - 2 08(0-21) -046(0-12) 0-58 — Broiler chicken - 0 09(0-26) 010(019) -0-08(0- 16) 0-84(0-29) 012

~~Elasticity with respect to the price of {b) RJ Beef and Mutton and Bacon and Broiler ronePrtrlr veal lamb ham, uncooked chicken~~

Beef and veal - 1-98(0-25) 0-24(0- 10) 005(0- 10) - 0 05(0 08) - 0-02(0-07) 0-44 Mutton and lamb 0-59(0-24) — 1-58(0 21) 0- 19(0- 14) 0- 19(0- 14) 0 07(0-13) 0-43 — — Pork 01 5(0-27) 0-21(0- 16) 209(0-21) 0-33(0- 13) 0 06(0-12) 058 Bacon and ham, — uncooked -0- 10(0- 17) 017(0 12) 0 26(0- 10) - 0-57(0-30) 0-20(0 15) Oil Broiler chicken - 0 07(0-26) 0 10(019) -007(0- 16) - 0-33(0-26) - 0-85(0 29) 013

~~Elasticity with respect to the price of~~

~~Butter Margarine — Butter 0-19(010) 0- 19(0 05) 005 Margarine .... 0-40(0-11) -0-32(0- 19) 016~~

~~Elasticity with respect to the price of~~

~~Butter Soft margarine~~

~~Butter — 019(0-10) 0-22(005) 0-06 Soft margarine .... 0-71(015) — 005(0-23) 0-22~~

~~Elasticity with respect to the price of~~

Butter Margarine Total bread — Butter 019(0- 10) 0-19(0 05) — 0-01(0-13) 005 — Margarine 0-41(012) 0-29(0-23) — 0-06(0-34) 016 — Total bread ... (005) 0-01(0-07) — 0-52(0-17) 015 Appendix B 197

~~TABLE 5 —continued~~

~~Elasticity with respect to the price of (c) R2 Brassicas and Canned Frozen root vegetables vegetables vegetables~~

~~Brassicas and root vegetables — 0-58(006) 0-23(005) 0 48(005) 0-52 Canned vegetables 0- 24(005) - 0-78(0-30) -0-20(0- 16) 0-29 Frozen vegetables 0-72(0 08) - 0-29(0-23) -2- 19(0-29) 0-57~~

~~Elasticity with respect to the price of~~

~~Oranges Apples Pears~~

~~— Oranges 1-03(019) 005(0- 10) 0- 14(0 09) 0-33 — Apples 002(004) 0-34(008) 0 06(0 03) 015 Pears 0-46(0-29) 0-41(0-23) — 1-53(0-27) 0-35~~

~~Elasticity with respect to the price of IxR3 Oatmeal and Breakfast cereals oat products~~

~~Oatmeal and oat products — 099(0-37) 0-26(0-92) 008 Breakfast cereals 0-02(007) 0-59(0-37) 004~~

~~Elasticity with respect to the price of R' Tea Instant coffee~~

~~— Tea 0-49(0- 12) 012(011) 0-24 Instant coffee 01 5(0- 14) — 0-65(0-18) 015~~

(a) Calculated from monthly Survey data from 1975 to 1982. The figures in brackets are estimates of the standard errors. The values of R2 give the proportion of the residual variation in monthly average purchases (after the removal of seasonal and annual shifts) explained by the own- and cross-price elasticities. (b) The analysis confined to three carcase meats is preferred because there is evidence of a correlation between the real prices of pork and chicken; the explanatory power of the model is not materially improved by extending it to include broiler chicken and /or bacon and ham. (c) Brassicas and root vegetables = Codes 162 — 164, 171 — 174 Canned vegetables = Codes 185, 188, 191 Frozen vegetables = Codes 203, 204, 208 198 Household Food Consumption and Expenditure: 1982

~~TABLE 6~~

~~Annual indices of average deflated prices, purchases and demand taking into account the effect of cross-price elasticities for related commodities, 1975—1982~~

~~= (Average for the whole period 100)~~

~~1975 1976 1977 1978 1979 1980 1981 1982~~

~~Beef and veal Prices (a) 99 103 99 104 103 98 97 98 Purchases (b) 107 97 103 105 106 103 90 90 Demand (c) 105 101 100 111 111 100 87 88 Demand (d) 107 103 102 111 110 98 86 88~~

~~Mutton and lamb Prices (a) 100 102 103 110 104 96 91 96 Purchases (b) 104 102 95 95 104 110 104 87 Demand (c) 102 102 101 106 108 106 94 84 Demand (d) 103 104 102 106 107 105 93 84~~

~~Pork Prices (a) 113 110 100 109 101 94 90 86 Purchases (b) 80 81 95 98 105 119 112 118 Demand (c) 103 99 95 114 107 106 92 88 Demand (d) 105 101 97 114 106 104 90 87~~

~~Beef and veal Prices (a) 99 103 99 104 103 98 97 98 Purchases (b) 107 97 103 105 106 103 90 90 Demand 105 101 100 111 111 100 86 88 Demand 8 107 103 102 111 no 98 85 88~~

~~Mutton and lamb Prices (o) 100 102 103 110 104 96 91 96 Purchases (*) 104 102 95 95 104 110 104 87 Demand 101 102 100 106 108 106 94 85 Demand a 103 103 102 106 107 105 93 84~~

~~Pork Prices (a) 113 110 100 109 101 94 90 86 Purchases (b) 80 81 95 98 105 119 112 118 Demand (c) 103 99 95 114 107 106 91 87 Demand (d) 105 101 97 114 106 104 90 87~~

~~Broiler chicken Prices (a) 103 102 104 106 106 99 91 91 Purchases (b) 89 96 96 99 104 103 109 106 Demand (c) 92 98 98 104 109 103 100 97 Demand (d) 93 99 99 104 108 102 99 97~~

Beef and veal Prices (a) 99 103 99 104 103 98 97 98 Purchases (b) 107 97 103 105 106 103 90 90 Demand 106 102 100 111 111 100 86 88 Demand 8 107 103 102 111 110 98 85 87 Mutton and lamb Prices (") 100 102 103 no 104 96 91 96 Purchases (b) 104 102 95 95 104 110 104 87 Demand (c) 99 100 100 105 108 108 96 86 Demand (d) 100 101 102 106 107 106 95 86

~~Pork Prices (a) 113 no 100 109 101 94 90 86 Purchases (b) 80 81 95 98 105 119 112 118 Demand 99 95 94 113 107 108 95 91 Demand 8 101 97 97 114 106 106 93 90~~

~~Bacon and ham. Prices (a) 114 114 102 102 100 94 89 89 uncooked Purchases (b) 97 97 104 104 104 101 100 95 Demand (c) 101 102 105 103 105 99 95 91 Demand (d) 102 103 107 103 104 97 94 90~~

~~Broiler chicken Prices (a) 103 102 104 106 106 99 91 91 Purchases (b) 89 96 96 99 104 103 109 106 Demand (c) 96 102 99 104 109 100 96 93 Demand id) 97 103 100 105 109 99 96 93 Appendix B 199~~

~~TABLE 6 —continued~~

~~(Average for the whole period = 100)~~

~~1975 1976 1977 1978 1979 1980 1981 1982~~

~~Butter Prices (a) 80 96 103 108 114 104 100 100 Purchases (b) 129 118 107 104 102 93 85 73 Demand (c) 119 115 105 104 104 95 88 76 Demand W> 121 117 106 104 104 94 87 76~~

~~Margarine Prices (a) 123 107 116 111 101 91 83 77 Purchases (b) 74 87 98 100 102 108 117 123 Demand 86 90 102 100 98 103 110 113 Demand 8 85 89 100 100 98 105 111 114~~

~~Butter Prices (a) 80 96 103 108 114 104 100 100 Purchases (b) 129 118 107 104 102 93 85 73 Demand (c) 118 115 104 103 104 96 89 78 Demand (d) 119 116 105 103 103 95 88 78~~

~~Soft margarine Prices (a) 127 110 119 113 103 89 80 72 Purchases (b) 51 73 89 109 116 127 131 141 Demand 61 75 88 104 106 123 130 139~~

~~Demand IP, 60 75 87 104 107 125 131 140~~

~~Butter Prices (o) 80 96 103 108 114 104 100 100 Purchases (*>) 129 118 107 104 102 93 85 73 Demand (c) 119 115 105 104 105 95 88 76 Demand Id) 121 117 106 104 104 94 87 76~~

~~Margarine Prices (a) 123 107 116 111 101 91 83 77 Purchases (b) 74 87 98 100 102 108 117 123 Demand 86 90 101 100 98 104 111 114~~

~~Demand a 85 89 100 100 99 105 112 114~~

~~Total bread Prices (a) 97 93 97 105 107 105 101 96 Purchases (b) 105 103 102 100 98 97 98 97 Demand (c) 104 100 101 103 101 100 98 94 Demand (d) 103 99 100 102 102 100 98 95~~

~~Brassicas and Prices (a) 114 111 114 86 106 91 92 90 root vegetables Purchases (b) 93 96 89 112 99 108 105 99 Demand ic) 92 94 90 102 102 108 111 104 Demand (d) 92 94 90 102 102 108 111 104~~

~~Canned Prices (a) 116 110 106 103 % 95 89 89 vegetables Purchases (b) 102 105 99 96 104 96 99 101 Demand (c) 113 113 102 101 100 92 90 92 Demand (d) 111 111 100 101 101 94 91 92~~

~~Frozen Prices (a) 114 113 113 100 104 91 86 85 vegetables Purchases (b) 84 87 95 93 108 113 110 114 Demand (c) 107 109 116 104 111 97 80 83 Demand (d) 111 113 122 104 108 92 78 81~~

~~Oranges Prices 106 106 105 104 104 94 89 92 (a) | Purchases (b) 110 103 103 94 100 106 98 88 Demand (c) 113 110 105 96 106 102 90 82 Demand (d) 116 112 109 96 104 99 89 81~~

~~Apples Prices (a) 118 98 124 112 86 88 86 96 Purchases (b) 95 106 90 97 114 104 103 93 Demand 99 105 96 100 109 too 99 93~~

~~Demand a 102 107 99 100 107 97 97 91~~

Pears Prices (a) 117 99 US 114 97 89 83 92 Purchases (b) 85 92 93 75 110 116 142 102 Demand (c) 99 88 103 85 109 106 119 95 Demand (d) 102 91 108 85 106 101 115 94 200 Household Food Consumption and Expenditure: 1982

~~TABLE 6 —continued~~

~~= (Average for the whole period 100)~~

~~1975 1976 1977 1978 1979 1980 1981 1982~~

~~Oatmeal and Prices (a) 111 102 103 103 94 95 92 101 oat products Purchases <*) 106 107 111 105 95 94 102 83 Demand M 114 110 114 108 90 90 95 84 Demand (d) 113 109 113 108 91 91 95 84~~

~~Breakfast cereals Prices (a) 109 100 100 99 98 99 98 98 Purchases (b) 90 96 98 103 101 104 105 105 Demand (c) 86 96 98 103 102 105 107 106 Demand (d) 86 97 99 104 101 104 106 106~~

~~Tea Prices (a) 84 83 138 131 108 95 91 84 Purchases (b) 105 107 99 % 102 99 96 97 Demand (c) 100 99 110 105 104 96 93 92 Demand (d) 99 98 109 105 105 98 94 93~~

~~Instant coffee Prices (a) 74 88 151 141 112 100 82 78 Purchases (*) 104 104 74 93 106 112 107 106 Demand (c) 88 99 92 111 113 113 96 92 Demand (d) 90 100 94 111 III 110 95 91~~

(a) Deflated to allow for changes in the General Index of Retail Prices. (b) Per person. (r) Per person. Including changes in demand attributable to changes in real personal disposable income. (d) Per person. After removal of the effects attributable to changes in real personal disposable income. Appendix B 201 of £ roportion

~~I - a- x o of -price error elasticity Standard own ages Bever 1 1 1 1 1 II~~

~~' '' Other cereals Ill' 1 II~~

~~a 8 II 1 1 1 1 II 1~~

~~228288S88 = 8S?:SS8 fruit Other II II ••• mff«r-^o*l«^0~~

~~c k = ?;?8--8S 8»5S?R85' ' ' Other 1 1 1 I~~

~~I Mill m of SS3?85?s5i?8i?t5=S price 1 1 1 1 1 1 1 MI the~~

~~to 5S33?58SS5S^8SS8 1 1 1 1 1 Potatoes III respects~~

~~• 1 10 19 06 04 05 II -03 with | -■02 -02 -■01 -■03 — —•45* -03 -01 — — Si a~~

~~£ 9799r9t"99?-9799 Elasticity 1 1 1 1 1 1 III II 1~~

~~S8S82?i5?:59 = 88288 3 1 1 1 1 1 II II =£88?a2888S8=3S2 IE 1 1 1 1 '1 1 1 '1 1~~

~~5S5?S2S£$^8S?SS8' ' ' '~~

~~i " 3 'i 1 i Y 1~~

~~2sHr^Ss; = 8SSS28S' meat i i Carcase 7~~

3==$=8?S89£$R8=? i ill' I • —— — t5rN——— O — — O*-00 cream 1 1 1 1 1 Milkand II II vegetables preserves vegetables and fruit fruit and cream Beverages Sugar Poutoes Rsh Milk Fresh Bread e«s Fats Cheese Other cereals Other fresh Other Other Carcase meat Other meat 202 Household Food Consumption and Expenditure: 1982

~~TABLE 8~~

~~Annual indices of average deflated prices, purchases and demand (a) for broad food groups, 1975 — 1982~~

~~(average for the whole period = 100)~~

~~1975 1976 1977 1978 1979 1980 1981 1982~~

~~Milk and cream Prices 83 94 101 106 107 105 104 104 Purchases 107 108 102 102 100 97 93 92 Demand 105 108 102 101 101 98 94 93~~

~~Cheese Prices 92 92 99 103 106 105 103 101 Purchases 100 99 100 98 101 102 102 100 Demand 88 93 100 96 100 106 112 107~~

~~Carcase meat Prices 103 104 101 107 103 96 93 94 Purchases 100 95 99 101 105 108 98 95 Demand 104 103 100 107 107 100 90 89~~

~~Other meat Prices 108 106 102 103 102 98 92 92 Purchases 94 96 99 100 103 100 105 103 Demand 100 101 101 101 104 99 99 96~~

~~Fish Prices 102 99 105 110 107 99 92 88 Purchases 98 99 90 93 98 105 109 110 Demand 97 100 93 99 106 105 102 99~~

~~Eggs Prices 111 108 106 98 100 97 93 89 Purchases 107 106 102 103 102 97 96 90 Demand 112 108 102 103 105 97 93 84~~

~~Fats Prices 103 105 110 110 109 96 88 82 Purchases 101 99 99 101 100 101 100 99 Demand 102 100 99 103 103 101 99 95~~

~~Sugar and preserves Prices 138 107 98 97 96 92 90 90 Purchases 101 106 106 103 101 97 97 90 Demand 114 111 111 103 100 93 90 81~~

~~Potatoes Prices 120 217 118 74 92 76 76 83 Purchases 107 83 95 107 108 99 103 100 Demand 106 91 94 99 107 99 105 102~~

~~Other fresh Prices 115 110 109 94 103 95 92 87 vegetables Purchases 94 94 92 106 101 107 107 100 Demand 103 97 94 98 100 105 106 97~~

~~Other vegetables Prices 109 113 108 101 99 94 89 90 Purchases 94 95 92 94 103 103 109 111 Demand 96 99 96 97 99 100 104 no~~

~~Fresh fruit Prices III 99 110 107 96 94 90 94 Purchases 94 99 94 96 106 109 107 97 Demand 96 97 99 97 101 105 106 99~~

~~Other fruit Prices 108 103 113 115 109 97 85 78 Purchases 97 96 90 93 93 105 112 116 Demand 113 114 102 99 96 94 94 91~~

~~Bread Prices 97 93 97 105 107 105 101 96 Purchases 105 103 102 100 98 97 98 97 Demand 101 100 100 101 103 102 99 94~~

~~Other cereals Prices 108 97 97 103 102 100 97 97 Purchases 97 101 102 100 101 100 101 98 Demand 102 101 101 101 101 99 99 98~~

~~Beverages Prices 80 85 130 133 111 101 89 84 Purchases 105 106 96 94 102 101 99 98 Demand 97 98 106 101 104 102 98 95~~

~~(a) After removal of effects of changes in prices and incomes. 203~~

~~GLOSSARY OF TERMS USED IN THE SURVEY~~

General note. The Survey records household food purchases and food obtained without payment during one week. It does not include the following: food eaten outside the home (except packed meals prepared at home); chocolate and sugar confectionery; mineral waters, soft and alcoholic drinks'; vitamin preparations; food obtained specifically for consumption by domestic animals.

Adult. A person of 18 years of age or over; however, solely for purposes of classifying 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 persons in the sample.~~

~~Average expenditure. The average 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 classifying households according to their composition, heads of household and housewives under 18 years of age are regarded as adults.

~~Consumption. See "Food obtained for consumption".~~

Convenience foods. Those processed foods for which the degree of preparation has been carried to an advanced stage by the manufacturer and which may be used as labour-saving alternatives to less highly processed products. The convenience foods distinguished by the Survey are cooked and canned meats, meat products (other than uncooked sausages), cooked and canned fish, fish products, canned vegetables, vegetable products, canned fruit, fruit juices, cakes and pastries, biscuits, breakfast cereals, puddings (including canned milk puddings), cereal products, instant coffee and coffee essences, baby foods, canned soups, dehydrated soups, ice-cream, and all frozen foods which fulfil the requirements of the previous sentence — see Appendix A, Table 6.

~~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 which would be demanded by consumers at different prices, other things being equal. Thus, a change in demand signifies a shift in the entire demand schedule or curve and is generally associated with such major factors as a change in incomes, tastes or marketing policies.

1Exceptionally, soft drinks bought for the household supply have been recorded since I97S but not included in the standard tables. They are excluded from all the estimates and tables in this Report except Table 30. 204 Household Food Consumption and Expenditure: 1982

Elasticity of demand. A measure for evaluating the influence of variations in prices (or in incomes) on purchases. With some approximation it can be said that the elasticity indicates by how much in percentage terms the amount bought (in quantity or value as appropriate) will change if the price (or income) increases by one per cent; a minus sign attached to the elasticity coefficient indicates that purchases will decrease if the price (or income) rises. The elasticity of demand for a commodity with respect to changes in its own price is usually called the price elasticity of demand, but it may be described as the own-price elasticity where it is necessary to avoid confusion with cross-elasticities of demand or cross-price elasticities which are the terms used to describe the elasticity of the demand for one commodity with respect to changes in the prices of other commodities. The elasticity of demand for a commodity with respect to changes in real income is called the income elasticity of demand; if the change in purchases of the commodity is measured in terms of the percentage change in the physical amount of the commodity, the elasticity may be referred to as an income elasticity of quantity, but if the change is measured in terms of the percentage change in expenditure, the elasticity is referred to as an income elasticity ofexpenditure. More formally, if the relationship between the quantity (Q) of a commodity and the level of income (Y), the price of the commodity (P) and the prices of other commodities (P,, P2, P , P„ ) is known, then the own-price elasticity is given by P . <3Q Q 3P the cross-price elasticities by P, . SQ and the income elasticity of quantity by Q 3P~ Y . dQ. When determining a set of own-price and cross-price elasticities of Q dY 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 expenditure on beef).

Expenditure index. The average expenditure at one period in time expressed as a percentage of the corresponding average at another period. It is also used to make comparisons at one point of time between different household groups.

~~Foods, Survey classification of. See Appendix A, Tables 6 and 6a which list the 152 main and 39 supplementary categories into which the 1982 Survey classified 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 consumed while participating in the Survey, but excluding sweets, alcohol, soft drinks and meals or snacks purchased to eat outside the home. For an individual household, the quantity of food thus obtained for consumption, or estimates of nutrient

~~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 from household stock depletions provided other things remain equal. However, such

~~near equality may not be achieved under special circumstances such as during a a rapid expansion of freezer ownership or when there is special incentive to buy~~

T|Uc. For these reasons, the Survey now records separately quantities of Glossary 205 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 of consumption to be derived (see paragraph 32) which are presented in Tables 26 and 39.

Garden and allotment produce, etc. Food which enters the household without payment, for consumption during the week of participation in the Survey; it includes supplies obtained from a garden, allotment or farm, or from an employer, but not gifts of food from one household in Great Britain to another if such food has been purchased by the donating household. (See also "Value of garden and allotment produce, etc.").

~~Household. For the Survey purposes, this is defined as a group of persons living in the same dwelling and sharing common catering arrangements.~~

Income group. Households are grouped into eight income groups (A 1, A2, B, C, D, El, E2 and OAP) according to the ascertained or estimated gross income of the head of the household, or of the principal earner in the household if the weekly income of the head is less than the amount defining the upper limit to income group D.

~~Index offood purchases. See "Index of real value of food purchased".~~

Index of real value offood purchased. The expenditure index (q.v.) divided by the food price index (q.v.); it is thus, in effect, an index of the value of 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 averages of quantity relatives, the weights in the one case being equal to expenditure in the base period, and in the other case the weights are equal 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 individual during 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 whichever of 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 to need.

Nutrients. In addition to the energy value of food expressed in terms of kilocalories and magajoules (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, iron, vitamin A (retinol, j3 -carotene, retinol equivalent), thiamin, riboflavin, nicotinic acid (total, tryptophan, nicotinic acid equivalent), and vitamins C and D. Separate figures for animals and total protein are included; as a generalisation, foods of animal origin are of greater nutritional value than those of vegetable origin because of a greater content of some B vitamins and trace elements, so that the proportion of animal protein is to some extent an indication of the nutritive value of the diet. 206 Household Food Consumption and Expenditure: 1982

~~Nutrient conversion factors. Quantities of nutrients available per unit weight of each of the categories into which foods are classified for Survey purposes.~~

Pensioner households (OAP). Households in which at least three-quarters of total income is derived from National Insurance retirement or similar pensions and /or supplementary pensions or allowances paid in supplementation or instead of such pensions. Such households will include at least one person over the national insurance retirement age.

Person. An individual of any age who during the week of the Survey spends at least four nights in the household ("at home") and has at least one meal a day from the household food supply on at least four days, except that if he/she is the head of the household, or the housewife, he or she is regarded as a person in all cases.

~~Price. See "Average price", also "Real price".~~

Price flexibility. A measure of the extent to which the price of a commodity is affected by a change in the level of supply, other things remaining equal. In simplified terms and with some degree of approximation, it may be regarded as the percentage change in price associated with a 1 per cent change in the level of supply. If only a single commodity is under consideration, the price flexibility may be regarded as the reciprocal of the price elasticity. (See "Elasticity of demand"). If, however, the relationship between demand and prices of a number of related commodities is being considered, the matrix of price flexibilities and cross-price flexibilities is the inverse of the corresponding matrix of own-price and 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 take into account variations in consumers' choice of food as well as variations in prices paid.

Real price. The price of an item of food in relation to the price of all goods and services. The term is used when referring to changes in the price of an item over a period of time. It is measured by dividing the average price (q.v.) paid at a point in time by the General Index of Retail Prices (all items) at that time.

Recommended intakes of nutrients. Estimates consistent with and based on recommendations of the Department of Health and Social Security given in Recommended daily amounts offood energy and nutrients for groups ofpeople in the United Kingdom: HMSO, 1979. Averages of nutrient intakes are compared with these recommendations for each group of households identified

I Glossary 207 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 variation in price or in consumption; these are (for the purposes of the Survey) eggs, fresh and processed fish, shell fish, potatoes, fresh vegetables and fresh fruit. (See also Table 6 in Appendix A).

Standard errors. Like all estimates based on samples, the results of the Survey are subject to chance variations. The magnitude of the possible inaccuracy from this 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 errors of certain derived statistics (for example, some of the demand parameters given in Appendix B) may be interpreted in the same way even though, in this case, the chance 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 Council area", "the London conurbation "or London". The Metropolitan districts of England and the Central Clydeside Conurbation ie Greater Manchester, Merseyside, South Yorkshire, Tyne and Wear, West Midlands, West Yorkshire, and the following Local Government Districts in Scotland: Renfrew, Clydebank, Bearsden and Milngavie, Glasgow City, Strathkelvin, Eastwood, Cumbernauld and Kilsyth, Monklands, Motherwell, Hamilton and East Kilbride. Non-metropolitan counties. These are sub-divided into wards and classified according to the ward electoral density as follows: — High density — wards with an electorate of 7 or more persons per acre. Medium density — wards with an electorate of 3 but fewer than 7 persons per acre. Low density — wards with an electorate of 0.5 but less than 3 persons per acre. Very low density — wards with an electorate of fewer than 0.5 persons per acre.

~~Value of consumption. Expenditure plus value of garden and allotment produce, etc (q.v.).~~

Value ofgarden and allotment produce, etc. The value imputed to such supplies received by a group of households is derived from the average prices currently paid by the group for corresponding purchases. This appears to be the only practicable method of valuing these supplies, though if the households concerned had not had access to them, they would probably not have replaced them fully by purchases at retail prices, and would therefore have spent less than the estimated value of their consumption. Free school milk and free welfare milk are valued at the average price paid by the group for full price milk. (See also "Garden and allotment produce, etc"). 208 Household Food Consumption and Expenditure: 1982

~~Symbols and conventions used~~

~~Symbols. The following are used throughout — — = nil ... =less than half the final digit shown na=not available or not applicable.~~

~~Rounding offigures. In tables where figures have been rounded to the nearest final digit, there may be an apparent slight discrepancy between the sum of the constituent items and the total shown.~~

~~Printed in the UK for HMSO Dd73776l CI3 5/84~~