MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
Household Food Consumption and Expenditure: 1984
Annual Report of the National Food Survey Committee
LONDON HER MAJESTY'S STATIONERY OFFICE © Crown Copyright 1986 First published 1986
ISBN 0 11 242759 6 THE NATIONAL FOOD SURVEY COMMITTEE
C W CAPSTICK, CMG, BSc, MS Ministry of Agriculture, Fisheries and Food, Chairman
G A H ELTON, CB, DSc, PhD, CChem, FRSC, FIBioL, FIFST<» Ministry of Agriculture, Fisheries and Food A W ASHBY, MS A H J BAINES, MA, PhD RN CROSSETT, BSc, B Agric, D Phil<3 Ministry of Agriculture, Fisheries and Food GI FORBES, FRACMA, FACOM, MFCM, LRCS&P, DTM&H, DPH, DMSA, DIH Scottish Home and Health Department J A HEADY, MA, PhD(2< Royal Free School of Medicine DOROTHY F HOLLINGS WORTH, OBE, BSc, CChem, FRSC, FIBiol, FIFST, SRD<2 J M SLATER, BSc, MS, PhD Ministry of Agriculture, Fisheries and Food R K SKINNER, MSc, MD, MRCPath Department of Health and Social Security I B KNIGHT, BSc (Econ) Office of Population Censuses and Surveys RG WHITEHEAD, BSc, PhD, MA, FIBiol<4 MRC Dunn Nutrition Unit J A BEAUMONT, BSc, PhD<4 Institute of Grocery Distribution PROFESSOR C RITSON, BA, MAgriSc<4» University of Newcastle Upon Tyne Secretaries D H BUSS, PHD, FIFST Ministry of Agriculture, Fisheries and Food G CROFT, BSc, MSc, FSS Ministry of Agriculture, Fisheries and Food Up to February 1985 : Up to August 1985 The National Food Survey Committee exists to keep the Survey under continuous review, to recommend such changes as appear desirable in the Survey, and to publish annual and other reports. 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 responsible for the selection of the Survey sample and for supervising and contracting-out the fieldwork and coding of the Survey to a commercial agency. The Committee wishes to renew its thanks to the Social Survey Division of the Office of Population Censuses and Surveys, to the British Market Research Bureau Limited for carrying out the fieldwork and coding of the Survey, to the Ministry of Agriculture, Fisheries and Food, and in particular to the many housewives who have given freely of their time to provide the basic information from which the Survey tabulation have been derived. Commentaries on the Survey's findings are published quarterly 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 Unpublished data from the Survey may be obtained on payment of a fee.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 SW 1A 2HH (telephone 01 -233 - 5088). Contents Paragraphs I INTRODUCTION 1-2 П NATIONAL FOOD SURVEY RESULTS, 1984 3 National averages, Great Britain 4-19 Averages for social, economic and other groups 20-31 Special analyses ..... 32-34 Nutritional value 35-38 1П TABLES Page Table 1 Changes in incomes, prices and consumers' expenditure, 1981-1984 17 Average consumption, expenditure and prices relating to all households in the National Food Survey Sample Table 2 Household food expenditure and total value of food obtained for consumption: 1984 compared with 1983 21 Table 3 Percentage changes in average expenditure, food prices and real value of food purchased: quarters of 1984 compared with corresponding quarters of 1983 . . 22 Table 4 Indices of expenditure on food purchased for household consumption, 1980-1984 . 23 Table 5 Indices of prices of food purchased for household consumption, 1980-1984 . 24 Table 6 Indices of the real value of food purchased for household consumption, 1980-1984 . 25 Table 7 Household food consumption and expenditure, main food groups, annual national averages, 1983 and 1984 26 Table 8 Consumption and purchases of individual foods; quarterly and annual national averages 28 Pages Table 9 Expenditure on individual foods and percentage of households purchasing during Survey week; quarterly and annual national averages .. 33 Table 10 Prices of individual foods; quarterly and annual national averages ...... 38 Table 1 1 Percentage of households purchasing seasonal types of food during the Survey week ... 43 Regional and type of area averages of consumption, expenditure and relative food price levels Table 12 Expenditure on seasonal, convenience and other foods, together with comparative indices of food prices and the real value of food purchased 47 Table 13 Consumption of main food groups; annual averages 48 Income 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 . 53 Table 15 Consumption of main food groups; annual averages ...... 54 Table 16 Expenditure on main food groups; annual averages 57 Household composition group averages of consumption, expenditure and relative food price levels Table 17 Expenditure on seasonal, convenience and other foods, together with comparative indices of food prices and the real value of food purchased . 63 Table 18 Consumption of main food groups; annual averages 64 Table 19 Expenditure on main food groups; annual averages 67 Table 20 Total food expenditure per head and per household of certain household composition groups within income groups; annual averages ... 70 Pages Table 21 Consumption of main foods by certain household composition groups within income groups; annual averages ...... 71 Age of housewife 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 foods groups; annual averages 80 Table 24 Expenditure on main food groups; annual averages 83 Housing tenure 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 Freezer-owning and other household group averages of consumption, expenditure and relative food price levels Table 28 Expenditure on seasonal, convenience and other foods, together with comparative indices of food prices and the real value of food purchased . 99 Table 29 Consumption of main food groups; annual averages 100 Table 30 Expenditure on main food groups ; annual averages 102 Special analyses MEALS EATEN OUTSIDE THE HOME Table 31 All meals Ю7 Table 32 Mid-day meals by children aged 5- 14 years . . 109 SOFT DRINKS Table 33 Purchases, expenditure and prices ... Ill Pages Average nutritional value of household food Table 34 National quarterly and annual averages .. 117 Table 35 Contributions made by groups of foods to the nutritional value of household food; national averages 119 Table 36 Regional and type of area averages . . 123 Table 37 Income group averages ..... 125 Table 38 Household composition averages ... 127 Table 39 Averages for household composition groups within income groups ...... 129 Table 40 Age of housewife group averages ... 136 Table 41 Housing tenure group averages .... 138 Table 42 Averages for freezer-owning and other households 140 Table 43 Indices of nutritional value for money of selected foods; national averages 142 IV APPENDICES APPENDIX A Structure of the Survey 145 TABLES Table 1 Local Authority Districts surveyed ... 153 Table 2 Quarterly composition of the sample of responding households by type of area .... 154 Table 3 Composition of the sample of responding households 155 Table 4 Average number of persons per household in the sample of responding households ... 156 Table 5 Composition of the sample of responding households: analysis by income group and household composition 157 Table 6 Main Survey classification of foods, 1984 . . 158 Pages Table 6a Supplementary Survey classification of foods; 1984 164 Table 7 Estimates of the standard errors of the yearly national averages of expenditure, purchases and prices, 1984 167 Table 8 Estimates of the percentage standard errors of average per caput food consumption by households of different composition ..... 172 Table 9 Estimates of the percentage standard errors of average per caput food expenditure by households of different composition ..... 174 APPENDIX В Demand analyses and estimates of demand parameters 177 TABLES Table 1 Estimated income elasticity of household food expenditure 178 Table 2 Estimates of income elasticities of demand for individual foods ...... 179 Table 3 Estimates of price elasticities of demand for certain foods, 1979-1984 183 Table 4 Annual indices of average deflated prices, purchases and demand, 1979-1984 189 Table 5 Estimates of price and cross-price elasticities of damand for certain foods, 1977 - 1984 204 Table 6 Annual indices of average deflated prices, purchases and demand taking into account the effect of cross-price elasticities for related commodities, 1977-1984 .. .. 206 Table 7 Estimates of own-price and cross-price elasticities of demand for broad food groups, 1977-1984 209 Table 8 Annual indices of average deflated prices, purchases and demand for broad food groups, 1977-1984 210 GLOSSARY 211 I Introduction I Introduction 1 This Annual Report presents the results for 1984 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 informtion 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 income per head rose by some 1 .9 per cent between 1983 and 1984. However, both the volume of consumers' household food expenditure (measured at constant 1980 prices) and the volume of total food expenditure declined slightly over the same period. In contrast, the volume of consumers' expenditure on items other than food rose between 1983 and 1984. A consequence of this was that the proportion of total consumers' expenditure devoted to food fell in 1984, not only in volume terms but at current prices also. II National Food Survey Results, 1984 National Food Survey Results, 1984 7 II National Food Survey Results, 1984 3 The National Food Survey data were derived from records provided by a random sample of 7,094 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") although information on the number of meals eaten outside the home is collected and included in this Report. Similarly, although some information is obtained for soft drinks2, these items, together with alcoholic drinks, sweets and chocolates, are excluded from the Survey because they are often bought without the knowledge of the housewife, who is the Survey's sole informant; they are therefore liable to be inadequately recorded. In 1984, fieldwork commenced on Monday, 2 January and continued until Friday, 21 December. 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 2-11 and Appendix B) 4 Average levels of household food consumption, expenditure and prices. Expenditure on food for consumption in the home averaged £8.81 per person per week in 1984, an increase of 27p (3. 1 per cent) compared with the previous year. According to the Survey, prices paid by housewives in 1984 (Table 3) were on average 6.5 per cent higher than in 1983. Within 1984, however, the rate of increase in prices was greater in the first half of the year than in the second, reflecting, in particular, higher prices for potatoes and other fresh vegetables and fruits. Since the annual increase in prices was about 3 percentage points more than that in household food expenditure, the implication is that there was a corresponding percentage decrease in the real value of food purchases (Table 3). This is partly attributable to a decline in purchases of carcase meat and fresh fruit and vegetables compared with the previous year (Table 6). 5 Milk and cream. Household consumption of full price liquid wholemilk declined to 3.53 pints per person per week in 1984. This was associated with a decline in the percentage of households making a purchase in the Survey week which fell from 94 per cent in 1983 to 9 1 per cent in 1984. There was, however, an offsetting further increase in the consumption of low fat milks including skimmed and semi-skimmed milks, which have been growing in popularity. Purchases of skimmed and semi-skimmed milks together rose to 0.33 pints per person per week in 1984. 6 Cheese. Although average consumption of processed cheese was unchanged compared with the previous year, purchases of natural cheese declined. This resulted in a fall for total cheese consumption from 4.01 oz per person per week in 1983 to 3.84 oz in 1984. — 'Estimates are available, from other sources, of total UK supplies of basic foodstuffs see for example British Business Vol. 20, No. 2, page 95, 1984. Some data on soft drinks brought home are presented in Table 33, but they are excluded from all other tables and estimates in the Report. 8 Household Food Consumption and Expenditure: 1984 7 Carcase meat, A further decline was recorded for the household consumption of both beef and pork in 1984, average consumption falling to 6.27 and 3.29 oz per person per week respectively. In addition, consumption of lamb, which had risen in the previous year, fell back to 3.32 oz per person per week in 1984. These falls resulted in the average consumption of the three carcase meats in total declining from 13.97 oz per person per week in 1983 to 12.88 oz in 1984. 8 Poultry. The long-term upward trend in purchases of broiler chicken resumed after a pause in the previous two years, and average consumption reached a new high level of 4.57 oz per person per week. Consumption of other poultry, particularly of large chickens, also increased in 1984. 9 Other meat and meat products. With the notable exception of frozen convenience meat and meat products, small decreases were recorded for the purchases of most other meats and meat products. Total expenditure on other meats and meat products, including poultry, was 151p per person per week in 1984, 3 per cent higher than in 1983. 10 FwA.With the exception of frozen convenience fish products, household consumption of most types of fish and fish products declined in 1984 compared with the previous year. Consumption of total fish and fish products was 4.89 oz per person per week in 1984, compared with 5.14 oz in 1983. 11 Eggs. After a brief pause in 1983, the long-term downward trend in the consumption of eggs reasserted itself in 1984, average household consumption declining to 3.21 eggs per person per week. 12 Fats. Average consumption of butter and margarine in total declined from 7.35 oz per person per week in 1983 to 6.95 oz in 1984. Within this total, household consumption of butter decreased from 3.27 oz per person per week in 1983 to 2.87 oz in 1984, despite a fall in the real price of butter compared with 1983 (Appendix B, Table 6). Although the consumption of all margarine was unchanged compared with the previous year, average consumption of soft margarine increased at the expense of other types. The continued growth in the demand for soft margarine now means that it accounts for over 44 per cent of the consumption of all butter and margarine compared with 35 per cent in 1980 and 13 percent in 1975. 13 Sugar and preserves. The long-term downward trend in the purchases of sugar continued with the average for 1984 falling to 9. 1 5 oz per person per week. The consumption of preserves also showed a slight fall compared with the previous year. 14 Potatoes. The average consumption of fresh potatoes was virtually unchanged at 39.82 oz per person per week in 1984. This was despite significantly higher real prices, particularly in the first half of the year, compared with the year before. The consumption of most potato products showed little change compared with 1983 although the upward trend in purchases of frozen chips continued after a pause in 1982, and now represents an increase by nearly 60 per cent compared with 1980. National Food Survey Results, 1984 9 15 Other vegetables. The consumption of fresh green vegetables increased slightly in 1984 as did purchases of frozen vegetables and vegetable products. However there were falls in consumption of other fresh vegetables, particularly turnips and swedes, and in other processed vegetables. 16 Fruit. There were small falls in the consumption of most types of fresh fruit in 1984 compared with the levels of the previous year. Similarly, consumption of most other fruit and fruit products also declined with the notable exception of fruit juices, which reached a level of 5.28 fl. oz per person per week in 1984 — an increase of over 70 per cent since 1980. 17 Bread. Household consumption of bread in total continued its downward trend to an average of 30.57 oz per person per week in 1984. Within this total, standard white loaves lost further ground to wholemeal and other breads, their share of the total having fallen from 82 per cent in 1975 and 70 per cent in 1980, to 66 per cent in 1984. 18 Flour, flour confectionery and other cerealfoods. Household purchases of flour continued to decline in 1984, falling to an average of 4.34 oz per person per week. Declines were also recorded for other cereal products, notably biscuits and cakes, although there were partly offsetting increases in purchases of breakfast cereals and frozen convenience cereal foods. Purchases of rice also recovered, and were back to the previous high level, recorded in 1980, of 0.99 oz per person per week. 19 Beverages. Consumption of tea declined from 2.04 oz per person per week in 1983 to 1.80 oz in 1984. This reflected a sharp rise in prices during 1984. Purchases of instant and other coffee were virtually unchanged compared with the previous year. Averages for social, economic and other groups REGIONS AND TYPES OF AREA (Table 12,13 and 36) 20 Two separate geographical anlayses 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 Clydeside conurbation and (iii)-(vi) four groups of areas classified according to electoral density. The latter four groups were previously classified according to the electoral density of the wards in which the participating households occurred. However, following a change in the sampling procedure in 1984 (see Appendix A, paragraphs 6- 10) these are now shown according to the electoral density of the local authority district in which the households fall. The distribution of households between the four groups will therefore, in general, be somewhat different compared to what it would have been under the previous classification. Further details of the classification used in 1984 are given in the Glossary. 21 is The Survey designed to be representative of Great Britain as a whole but 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 10 Household Food Consumption and Expenditure: 1984 fully representative of that region. The regional estimates in Tables 12 and 13 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 sample of responding households are given in Tables 2-5 of Appendix A. INCOME GROUPS (Tables 14- 16 and 37) 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 19801. The following table shows the distribution of the 1984 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 Income Gross weekly income Number group of head of of house in whole in groups Al toD household (a) holds sample realised target Households containing one or more earners (b): Al £355 or more 161 2-3 3-3 3 A2 £270 and under £355 360 5-1 7-3 7 В £140 and under £270 2.180 30-7 44-0 40 С £83 and under £140 1,575 22-2 31 -8 40 D Less than £83 674 9-5 13-6 10 Total Al to D 4,950 69.8 100 100 Households without an earner (b): El £83 or more 273 3-8 E2 Less than £83 787 11.1 Pensioner households (c): OAP NA 1,084 15.3 Total all households 7.094 100 (a) Or of the principal earner if the income of the head of household was below £80 (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. 1Household Food Consumption and Expenditure: 1980, HMSO, 1982. National Food Survey Results, 1984 1 1 23 As the income ranges have to be fixed in advance, the distribution of households in the sample between income ranges differs from the target each year by varying amounts (usually small). In 1984, rather more households fell into income groups В and D than was intended, with too few falling into group С 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 14 shows that, in households containing at least one earner, the estimated average household food expenditure ranged from £7 . 80 per person per week in group D to £9.63 in group Al . For pensioner households as for the two categories of household with no earner (El and E2), the average food expenditure per person 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 31) 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 in income, other things remaining equal (see paragraphs 3, 1 1 and 12 of В 2 Appendix В of the Annual Report for 1981 ')• Table in 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 1 the foot of the table (0.21) may be interpreted as indicating that a + per cent difference between the average net incomes of otherwise similar groups of households can be expected to be associated with a +0.21 per cent difference between their average food expenditures. HOUSEHOLD COMPOSITIONAL GROUPS (Tables 17-21, 38 and 39) 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 17 shows that average household food expenditure in 1984 ranged from £6. 14 per person per week in households with 2 adults and 4 or more children to £10.97 per person per week in single adult families. The results contained in Table 17 illustrate the economies of scale in providing for larger households; such households usually contain a larger proportion of children, whose food requirements are generally less than those of adults. 'Household Food Consumption and Expenditure: 1981, HMSO, 1983. 12 Household Food Consumption and Expenditure: 1984 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. Table 20, which gives the average food expenditure of households classified simultaneously according to their compositions and to the incomes of their heads, illustrates that there is a far wider range in the average expenditures for household compositional 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 22-24 and 40) 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 25-27 and 41) 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 28-30 and 42) 31 Households owning a deep-freezer suitable for freezing fresh produce and for its long-term storage accounted for 65 per cent of the responding sample in 1984 compared with 60 per cent in 1983 and 46 per cent in 1980. The proportion of households in the responding sample owning a refrigerator was 98 per cent in 1984 compared with 97 per cent in the previous year. SPECIAL ANALYSES MEALS OUTSIDE THE HOME (Tables 31 and 32) 32 The average number of meals eaten outside the home increased slightly in 1984 to 3.29 meals per person per week (of which 1.71 were mid-day meals). This compares with 3.21 meals 1983 (1 .69 at mid-day). The level of eating out varies considerably between different groups (see Table 3 1) 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. 33 For children aged between 5 and 14 years the average number of school meals declined to 2.10 meals per child per week in 1984 (Table 32), compared with 2. 19 meals in 1983. The number of packed meals prepared for children also declined in 1984 to an average of 1 .26 meals per child per week. HOUSEHOLD PURCHASES OF SOFT DRINKS (Table 33) 34 The averages presented in Table 33 are from an extension of the normal Survey to cover purchases of soft drinks bought for consumption in the horneas part of the household supply. Expenditure on these soft drinks, the quantities National Food Survey Results, 1984 1 3 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 35 Introduction The nutritional value of the food obtained in different categories of household throughout Britain during 1984 has been calculated as in previous years according to the methods outlined in Appendix A, paragraphs 15-17. The estimates are derived from the quantities of food brought into the home (see paragraph 3) and thus cover most of the diet for most people. Nevertheless there will be further contributions from the nutrients in any meals or snacks eaten outside the home (other than sandwiches, picnics etc, which will be covered if made from the household food supply); from the nutrients (primarily energy) in alcoholic and soft drinks; and from any vitamin supplements taken. On the other hand, no allowance has been made for any food that may be wasted, other than in part (ii) of Tables 34 and 36-42 where comparisons are made with the nutrient intakes recommended by the Department of Health and Social Security1. These comparisons also make allowance for the age, sex and occupational activity of each member of the household, which affect nutrient needs (see Appendix A, paragraphs 20 and 21), so are particularly useful for comparing the nutritional adequacy of diets in different categories of household. For a further discussion of the role of the National Food Survey in investigations of nutritional status in Britain, see footnote 2. 36 National averages. Table 34 shows the nutritional value of the household diet in each quarter of 1984 as well as for the year as a whole, and presents the information in five different ways. The energy value was highest in the fourth quarter, but averaged 2060 kcal (8.7 MJ) per person per day throughout the year compared with 2 140 kcal (9.0 M J) in 1983 . This was estimated to have met 92 per cent of the recommended intake, but would have been supplemented by the 1 50 kcal (0.63 MJ) from the UK supplies of alcoholic drinks and 138 kcal (0.58 MJ) from chocolate and sugar confectionery as well as by the contribution from soft drinks (Table 33). 37 The intake of vitamin A rose between 1983 and 1984 mainly because new analyses have shown an increase in the amount of this vitamin in liver. There were also small increases in the amounts of the В vitamins thiamin and riboflavin in the diet reflecting an increase in the contribution from breakfast cereals. Although the decreased household consumption of a number of major foods, as recorded in paragraphs 5-19, resulted in a slight reduction in the amounts of the other nutrients in the diet, this was less than the decrease in energy and thus the overall nutritional quality of the diet (as measured in nutrients per 1000 kcal) increased between 1983 and 1984. The proportion of energy derived from protein and from carbohydrate rose while the contribution from fat fell. The contribution made to these intakes by different foods are shown in Table 35 and their relative 'nutritional value for money' is shown in Table 43. Department of Health and Social Security. Recommended Daily Amounts of Food. Energy and Nutrients for Groups ofPeople in the United Kingdom. Report on Health and Social Subjects No 15 , HMSO, 1979. !BJ Derry and D H Buss, British MedicalJournal 288, 765-767, 1984. 14 Household Food Consumption and Expenditure: 1984 38 Nutrient intake according to region and type of area, income group, household composition, age of housewife, housing tenure and freezer ownership. Tables 36-42 present the nutritional value of diets in households classified according to each of the above characteristics. These results are purely descriptive and not causal, as described in paragraphs 22-31 of this Report. Thus any recorded differences in nutrient intake between families in different categories of housing is more likely to be due to differences in family composition, income or region than it is to the form of housing itself. Ill Tables Tables 17 TABLE 1 Changes in incomes, prices and ' consumers expenditure, 1980- 1984 1980 1981 1982 1983 1984 Index of personal disposable income per head (a) (b): In money terms 100 108-7 118-3 127-3 136-4 In real terms (c) .... 100 97-5 97-7 1000 101-9 General Index of Retail Prices (a): All items 100 111-9 121-5 127-1 133-4 Food 100 108-4 1170 120-7 127-4 Indices of consumers' expenditure per head Id): Household food expenditure (e) At current prices 100 105-7 111-8 119-2 1240 Ail 980 prices 100 99- 1 98-7 100-5 991 Catering expenditure....on food (including welfare) if) At current prices 100 103-9 107- 1 115-7 126-6 At 1980 prices 100 98-5 95-6 99-3 101-7 Total food expenditure (including welfare) (g) At current prices 100 105-4 111-2 118-7 124-3 At 1980 prices 100 991 98-3 100-4 99-5 Total consumers' expenditure At current prices 100 111-2 121-6 132-9 141-7 At 1980 prices 100 99-7 100-4 104-3 105-9 Total food expenditure as percentage of total consumers' expenditure on goods and services (d): At current prices 19-3 18-2 17-6 17-2 16-9 At 1980 prices .... 19-3 191 18-8 18 5 181 (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, 97.2, 97.4, 100.2 and 102.2 respectively. (d) Derived from data in United Kingdom National Accounts, 1985 Edition. le) 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. (f) Expenditure on food (generally at wholesale prices) by commercial and non-commerical catering establishments including institutions and public authorities. (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, 1984 (per person per week) Value of garden Expenditure on food and allotment Value of consumption produce, etc (a) (b) Per Per 1983 1984 centage 1983 1984 1983 1984 centage change change £ £ £ £ £ £ 1 st quarter 809 8-56 + 5-9 •14 •15 8-22 8-71 + 5-9 2nd quarter 8-53 909 + 6-5 •14 •15 8-68 9-25 + 6-6 3rd quarter 8-66 8-74 + 0-9 •26 •33 8-92 907 + 1-7 4th quarter 8-89 8-85 -0-5 •18 •25 907 910 + 0-4 Yearly average 8-54 8-81 + 31 •18 •22 8-72 903 + 3-6 fa) Valued at average prices paid by housewives for comparable purchases. fbj Expenditure on food purchased for consumption in the home, plus the value of garden and allotment produce, etc. 22 Household Food Consumption and Expenditure: 1984 TABLE 3 Percentage changes in average expenditure, food prices and real value offood purchased 1984 on 1983 1984 Quarters on 1983 1 2 3 4 Expenditure Seasonal foods (a) + 5-4 + 18-1 + 181 -5-2 -9-8 Convenience foods (a).... Canned + 0-5 + 0-6 + 5-8 -1-0 -3-9 Frozen + 12-6 + 19-2 + 9-2 + 8-8 + 13-6 Other convenience foods + 6-7 + 12-0 + 91 + 1-9 + 4-1 Total convenience foods + 61 + 10-3 + 8-4 + 2-2 + 3-7 All other foods (b) .... + 1-2 + 0-7 + 2-3 + 2-2 -0-2 All foods (b) + 3-3 + 5-9 + 6-7 + 0-9 -0-5 Food prices Seasonal foods (a) + 9-6 + 23-0 + 21-3 + 2-9 -7-5 Convenience foods (a).... Canned + 5-0 + 3-2 + 5-3 + 4-3 + 7-3 Frozen ..... + 3-4 + 3-6 + 4-4 + 6-2 + 0-3 Other convenience..... foods + 8-4 + 6-2 + 9-6 + 9-2 + 8-9 Total convenience foods + 6-9 + 5-1 + 7-9 + 7-7 + 7-3 All other foods (b) .... + 5-5 + 41 + 5-2 + 6-7 + 60 All foods (b) + 6-5 + 7-1 + 8-6 + 6-3 + 4-3 Real value offood purchased Seasonal foods (a) -3-9 -3-9 -2-6 -7-9 -2-5 Convenience foods (a).... Canned -4-3 -2-5 + 0-5 -51 -10-4 Frozen + 8-9 + 15-1 + 4-6 + 2-4 + 13-3 Other convenience foods -1-5 + 5-5 -0-4 -6-6 -4-4 Total convenience foods -0-7 + 50 + 0-5 -5-1 -3-4 All other foods (b) .... -40 -3-2 -2-7 -4-2 -5-8 All foods (b) -3-1 -1-2 - 1-8 -51 -4-6 (a) See "Seasonal foods" and "Convenience foods" in 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. Tables 23 TABLE 4 Indices of expenditure on main food groups and total value of consumption (a), 1980- 1984 (1980 = 100) Indices of expenditure Food codes (1984) 1981 1982 1983 1984 I Main food groupings Liquid wholemilk 4 106-7 114-2 1140 no 1 Other milk and cream 9-17 104-6 111-9 131-6 171 6 Milk and cream 4-17 106-4 113-8 116-8 119 8 Cheese 22,23 109-4 114-5 124-5 122 4 Beef and veaJ.... 31 95-6 105-8 103-5 100 4 Mutton and lamb 36 100-0 94-5 99-8 93 3 Pork 41 991 109-2 103-7 104 0 Carcase meat.... 31-41 97-4 103-9 102-7 99 5 Bacon and ham, uncooked 55 104-3 108-3 112-9 107 9 Poultry, uncooked 73,77 1110 112-7 122-8 135 9 46,51,58-71 1 Other meat and meat products 109-4 121-2 126-1 130 5 78-88,94 J All meat 31-94 103-2 110-5 1130 113 6 Fish, fresh and....processed 100-117 102-5 105-2 116-4 119 1 Fish, convenience 118-127 111-2 119-7 135-7 134 5 Fish 100-127 106-9 112-6 126-3 127 0 Eggs .... 129 105-7 105-3 103-9 109 3 Butter .... 135 97-7 91-2 94-4 85 5 Margarine .... 138 1100 116-3 115-8 132 9 Other fats 139-148 990 111-4 1101 132 5 Fats .... 135-148 101-1 101-6 103-0 106 9 Sugar .... 150 108-0 1100 114-0 108 9 Preserves .... 151-154 108-6 108-9 119-2 121 7 Potatoes (raw) 156-161 113-5 140-7 143-9 166 7 Fresh green vegetables 162-171 1111 110-1 131-6 135 1 Other fresh vegetables 172-183 105-6 103-8 120-5 127 5 Other vegetables 184-208 1111 124-3 133-4 140 8 Vegetables 156-208 1100 119-8 131-5 141 2 Fresh fruit 210-231 105-5 1071 128-7 129 7 Other fruit 233-248 104-2 109-2 122- 1 126 2 Fruit 210-248 1050 108-5 126-3 128 5 Bread .... 251-263 107-2 110-4 113-9 117 1 Cereals, other.... than bread 264-301 108-7 115-8 122-7 129 7 Cereals 251-301 108-7 113-6 1191 124 6 Beverages .... 304-313 97-4 98-1 117-4 138 3 Miscellaneous foods (b) 314-334,399 110-7 118-2 128-0 135 8 11 Seasonal, convenience and other foods Seasonal foods fe) 107-0 111-2 123-7 130 3 Convenience foods M Canned 108-0 112-2 126- 1 126 7 Frozen .... 107-3 1290 125-9 141 7 Other conevenience.... foods 108-6 1191 1280 136 6 Total convenience foods 108-3 118-9 127-3 135 1 All other foods (b) 1041 108-6 112-7 114 1 III ALL FOODS (b) 4-339 105-6 111 -7 118-2 122 0 Indices of total value of consumption (a) IV ALL FOODS (b) 105-8 1120 118-3 122-5 (a) Total expenditure on food purchases 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. (c) Foods included in these categories are itemised in Appendix A, Table 6. 24 Household Food Consumption and Expenditure: 1984 TABLE 5 Indices ofprices for main food groups, 1980-1984 (1980 = 100) Indices of prices Food codes (1984) 1981 1982 1983 1984 1 Main food groupings Liquid wholemilk 4 111 1 120 8 125 8 128 5 Other milk and cream 9-17 103 5 108 3 110 0 106 0 Milk and cream 4-17 110 4 118 7 122 8 122 S Cheese 22,23 109 2 116 8 120 7 123 5 Beef and veal .... 31 111 1 122 3 127 7 130 6 Mutton and lamb 36 106 0 121 0 116 5 127 8 Pork 41 107 2 112 2 120 7 130 5 Carcase meat.... 31-41 109 0 119 7 123 5 129 9 Bacon and ham, uncooked 55 105 7 115 1 118 0 126 5 Poultry, uncooked 73,77 102 1 110 4 117 9 124 9 46,51,58-71 ) Other meat and meat products 106 2 113 1 118 6 124 0 78-88,94 / All meat . 31-94 107 0 116 1 120 7 127 0 Fish, fresh and processed 100-117 101 2 106 7 116 8 123 6 Fish, convenience 118-127 105 2 109 1 117 4 125 2 Fish 100-127 103 2 107 9 117 1 124 4 Eggs 129 107 2 112 8 109 0 126 4 Butter 135 107 2 116 7 117 2 120 8 Margarine 138 102 5 102 7 108 4 124 5 Other fats . 139-148 99 5 102 2 105 6 122 1 Fats 135-148 104 4 109 7 112 3 122 1 Sugar 150 109 2 119 4 129 6 133 1 Preserves 151-154 106 5 112 1 120 1 125 1 Potatoes (raw) 156-161 112 9 140 2 146 3 172 : Fresh green vegetables 162-171 113 0 120 4 136 9 143 о Other fresh vegetables 172-183 103 2 105 9 118 9 128 5 Other vegetables 184-208 104 8 113 9 120 7 131 7 Vegetables 156-208 106 9 117 4 126 9 139 7 Fresh fruit 210-231 106 4 122 1 130 0 137 9 Other fruit 233-248 100 7 101 5 106 1 113 3 Fruit 210-248 104 3 114 2 120 8 128 4 Bread .... 251-263 106 7 111 0 114 5 118 3 Cereals, other.... than bread 264-301 107 8 114 2 119 3 126 9 Cereals 251-301 107 4 112 9 117 4 123 5 Beverages .... 304-313 99 0 110 9 116 0 144 3 Miscellaneous foods (a) 314-334,399 107-6 1130 117-2 121-2 11 Seasonal, convenience and other foods Seasonal foods (b) 107-0 117-8 125-6 137-9 Convenience foods (b) Canned 103-7 108-5 113-2 118-6 Frozen .... 104-5 109-8 114-1 1180 Other conevenience.... foods 1060 112-6 119-6 129-6 Total convenience foods 105-3 111-3 117-4 125-5 All other foods (a) 107-4 115-2 1200 1260 III ALLFOODS(a) 4-339 106-8 114-5 120-1 127-6 (a) 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. (b) Foods included in these categories are itemised in Appendix A, Table 6. Tables IS TABLE 6 Indices of real value of purchase of main food groups and total real value ofconsumption (a), 1980- 1984 (1980 = 100) Indices of real value of purchases Food codes (1984) 1981 1982 1983 1984 I Main food groupings Liquid wholemilk 4 95-5 94-6 90-6 85 7 Other milk and cream 9-17 101 1 103-3 119-6 161 8 Milk and Cream 4-17 96-4 95-9 95-1 97 6 Cheese 22,23 100- 1 98- 1 103-1 99 0 Beef and veal .... 31 860 86-6 81-1 76 9 Mutton and lamb 36 94-3 78-1 85-7 73 0 Pork 41 92-5 97-3 85-9 79 9 Carcase meat.... 31-41 89-3 86-8 83-1 76 6 Bacon and ham, uncooked 55 98-7 94- 1 95-7 85 3 Poultry, uncooked 73,77 108-8 1020 1041 108 8 46,51,58-71 i Other meat and meat products 1030 107-1 106-4 105 3 78-88,94 ) All meat 31-94 96-5 95-2 93-6 89 4 Fish, fresh and....processed 100-117 101-3 98-6 99-7 96 4 Fish, convenience 118-127 105-7 109-8 115-6 107 4 Fish 100-127 103-6 104-4 107-8 102 0 Eggs .... 129 98-6 93-3 95-3 86 5 Butter .... 135 91-2 78-1 80-6 70 8 Margarine .... 138 107-3 113-2 106-8 106 8 Other fats 139-148 99-5 108-9 104-3 108 6 Fats .... 135-148 96-8 92-6 91-7 87 5 Sugar .... 150 98-9 92- 1 87-9 81 8 Preserves .... 151-154 1020 97- 1 99-2 97 3 Potatoes (raw) 156-161 100-5 100-3 98-4 96 8 Fresh green vegetables 162-171 98-3 91 5 96- 1 94 5 Other fresh vegetables . 172-183 102-4 98- 1 101-4 99 2 Other vegetables . 184-208 1060 109- 1 110-6 106 9 Vegetables 156-208 102-9 102- 1 103-7 101 1 Fresh fruit 210-231 991 89-5 990 94 1 Other fruit .... 233-248 103-5 105-6 1151 111 4 Fruit .... 210-248 100-7 950 104-5 100 0 Bread .... 251-263 100-4 99-5 99-4 99 0 Cereals, other.... than bread 264-301 100-9 101-4 102-8 102 2 Cereals 251-301 100-7 100-7 101-5 100 9 Beverages .... 304-313 98-4 97-2 101-2 95 8 Miscellaneousf oods (b) 314-334,399 102-9 104-7 109-2 112 0 II Seasonal, convenience and other foods Seasonal foods M 1000 94-4 98-4 94 5 Convenience foods (c) Canned 104- 1 103-4 111-4 106 9 Frozen .... 102-7 117-5 110-3 120 1 Other convenience....foods 102-4 105-7 107-1 105 4 Total convenience foods 102-9 106-8 108-5 107 7 All other foods (b) 96-9 94-2 93-9 90 5 III ALLFOODS(b) 4-339 98-9 97-5 98-4 95 6 Indices of total real value of consumption (a) IV ALL FOODS (b) 99- 1 97-8 98-5 960 (a) Total real value of food purchased for consumption in the home, plus real 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. (c) Foods included in these categories are itemised in Appendix A, Table 6. 26 Household Food Consumption and Expenditure: 1984 TABLE 7 Household food consumption and expenditure, main food groups, annual national averages, 1983 and 1984 (per person per week) Consumption Expenditure Food codes 1983 1984 1983 | 1984 (ouncesXtr) (peace) MILK AND CREAM: Liquid wholemilk, full price (pt) 4 3-71 3-53 76-86 74-21 Welfareandschoolmilk (pt) 5,6 009 008 009 004 Condensedmilk (eq pt) 9 008 007 1-64 1-42 Driedandothermilk (pi or eq pt) 11-13,16 0-41 0-60 11-19 16-55 Cream (pt) 17 003 003 3-97 3-0 Total milk andcream (pt or eq pt) 4-17 4-30 4-31 93-73 96-16 CHEESE: 22 3-77 3-60 27-47 26-89 23 0-24 0-24 2-17 2 24 22,23 401 3-84 29-63 29-13 MEAT: 31 6-57 6-27 63 07 61-22 Mutton andlamb 36 3-87 3-32 26-23 24-57 Pork 41 3-53 3-29 24 35 24-48 31-41 13-97 12-88 113-66 11026 Baconandham,uncooked 55 4-02 3-58 29-83 21-52 .... 73,77 6-69 6-97 30-85 3415 46,51, ' Othermeatandmeatproducts 58-71, 13-47 13-16 86-15 8902 78-80, > 83,88,94 J 31-94 38- 13 36-60 260-51 261-97 FISH: 100,105, Fresh \ 1-30 1-27 9-07 9-24 111-113 / 114-117 0- 52 0- 52 5-07 5-32 Prepared,includingfish products 118-123 1-76 1-55 15-53 14-96 Frozen, includingfishproducts 110,127 1-55 1-56 10-89 1125 Totalfish 100-127 514 4-89 40-55 40-77 3-53 3-21 EGOS (no) 129 (Eggspurchased) .... (no) 3-4) 3-10 19-99 20-99 FATS: 135 3-27 2-87 17-13 15-51 138 4-08 408 9-63 1107 Lard and compoundcooking fat 139 1-70 1-51 2-96 2-91 All otherfau 143,148 1-63 1-83 4-41 5-99 135-148 10-69 10-29 34-13 3547 SUGAR AND PRESERVES: Sugar 150 9-84 9-15 13-25 12-64 Honey,preserves,syrupandtreacle 151-154 205 1-95 5-69 5-80 150-154 11-88 11 10 18-95 18-45 VEGETABLES: Potatoes 156-161 39-88 39-82 21-79 25 00 Freshgreen 162-171 10-78 10-83 13-63 1392 Otherfresh ...... 172-183 15-71 15-26 27-26 280! Frozen, includingvegetableproducts 203-208 4-92 519 1106 12-98 Otherprocessed,includingvegtableproducts 184-202 12--4 11-75 31-91 12-27 156-208 83-74 82-84 150-65 112-95 FRUIT: 210-231 19-64 18-99 36-28 36 33 Other 233-2-8 905 886 19-47 20-12 Total/mit 210-2-8 28-69 27-85 55-75 5645 Tables 27 TABLE 7 —continued (per person per week) Consumption Expenditure Food codes 1983 1984 1983 1984 (ouncesX«) (petice) CEREALS: Brownbread 255 318 3-45 5-62 6-27 Whilebread(standardloaves)...... 251-254 20-81 2005 28-68 2809 Wholewheatandwholemealbread 256 2-71 312 4-72 5-58 Otherbread 263 404 3-96 11-40 11-89 Totalbread 251-263 30-74 30-57 50-41 51-83 Flour ...... 264 4-97 4-34 3-87 3-41 Cake 267,270 3-59 3-56 1904 2008 Biscuits 271-277 5-47 5-29 22-85 22-95 Oatmealandoat...... products 281 0-45 0-42 107 1-20 .... 282 3-83 4-13 14-14 16-30 285-291. л OthercereaU 294. У 5-65 5-72 19-53 21-19 299,301 i Totatcereals 251-301 54-69 5403 130-91 136-93 BEVERAGES: Tea 304 204 1 80 15-85 1906 Coffee 307-309 0-69 0-69 14-97 17-44 Cocoaanddrinking chocolate 312 015 0-15 0-94 106 Brandedfooddrinks ..... 313 014 012 0-79 0-76 Totalbeverages 304-313 302 2-76 32-55 38-32 MISCELLANEOUS: Soupscanoed,dehydratedandpowdered 318,319 2-83 2-83 6-32 6-68 314,315, > Otherfoods 7-23 7-23 25-38 26-83 323-339 f Totalmiscellaneous ..... 314-339 1006 10-06 31-88 33-49 ALLFOODS na na £8-54 £8-81 la)exceptwhereotherwisestated. 28 Household Food Consumption and Expenditure: 1984 TABLE 8 Household consumption of individual foods (a); quarterlv and annual national averages, 1984 (oz per person per week, except where otherwise stated) Consumption Purchases Jan/ April/ July/ Oct/ Yearly Yearly March June Sept Dec average aseragr MILK AND CREAM: Liquid wholemilk,full price (pt) 3-73 3-53 3-46 3-41 3-53 3-<7 Welfaremilk (pt) 004 0-05 006 007 0-06 Schoolmilk . (pt) 003 002 002 002 002 Condensedmilk ..... (eqpt) 006 006 0-07 008 007 007 Driedmilk.branded..... (eqpt) 004 004 0-04 005 004 004 Instantmilk .... (eqpt) 012 01l 0 11 009 0-11 01l Yoghurt (pt) 010 012 0 12 0-11 011 0-11 Othermilk (b) (pt) 019 0-35 0-37 0-46 0-34 0-34 (pt) 002 003 003 002 0 03 0 03 Totalmilk andcream (ptoreqpl) 4-33 4-33 4-27 4-30 4-31 4 16 CHEESE: Natural (b) 3-52 3-64 3-66 3-58 3-60 3-60 Processed 0-25 0-28 0-23 0-22 0-24 0-24 3-76 3-92 3-89 3-80 3-84 3-84 MEAT AND MEAT PRODUCTS: Carcasemeat Beefandveal(b) 7-03 5-81 5 54 6-71 6-27 6-22 Mutton andlamb(b) .... 2% 3-36 3 41 3-53 3-32 3-29 Pork (b) 3-36 3-40 3 04 3-34 3-29 3-27 13-35 12-58 12 00 13-59 12-88 12-77 Other meatand meatproducts Liver (b) 0-61 0-53 0 65 0-61 0-60 0-60 Of fals,otherthanliver 0-26 0-21 0 17 0-27 0-23 0-23 Baconandham,uncooked(b) 3-72 3-63 3 54 3-45 3-58 3-58 Baconandham,cooked,includingcanned 0-99 1-23 1 21 102 111 111 Cookedpoultry,notpurchasedincans 0-22 0-27 0 34 0-25 0-27 0-27 Cornedmeat 0-68 0-82 0 78 0-65 0-73 0-73 Othercookedmeat,notpurchasedin cans 0-48 0-59 0 59 0-51 0-54 0-54 Othercannedmeatandcannedmeatproducts 1-21 1-22 1 20 108 118 III Broilerchicken,uncooked,includingfrozen 4-31 4-81 4 59 4-59 4-57 4 56 Otherpoultry,uncooked,includingfrozen(b) 2-36 2-60 2 03 2-60 2-40 2-37 Rabbitandothermeat 009 006 0 03 007 006 006 Sausages,uncooked,pork 1-46 1-41 1 29 1-36 1-38 1-38 Sausages,uncooked,beef 1-63 1-55 1 63 1-69 1-62 1-62 Meatpiesandsausagerolls, ready-tto-cat(b) 0■61 0-82 0 73 0-63 0-70 0-70 Frozen conveniencemeatsor frozenconvenience mealproducts1b) 1-76 1-74 1 86 202 1-85 1S4 2-87 2-90 2 89 2-90 2-89 2-89 Totalcithermeatandmeatproducts 23-24 24-40 23-53 23-71 23-72 23-65 Totalmeatandmeatproducts 36-59 36-98 35 S3 37 30 36-60 36-42 FISH: White, filleted,fresh 0-77 0-78 0 76 0-81 0-78 0-78 White, unfilleted,fresh .... • 0-27 0-28 0 32 0-21 0-27 0-25 0-52 0-52 0 51 0-62 0-54 0-54 Herrings,filleted,fresh 001 0 01 0-01 001 0-1 Herrings,unfilleted,fresh 0:04 003 0 04 003 004 003 0-21 014 0 19 013 017 0 16 White,processed 0-25 0-20 0 20 0-30 0-24 024 .... 0 18 0- 10 0 09 010 012 012 002 004 0 05 0 03 003 Shellfish 0-11 012 0 11 6k6 013 0-13 Cooked fish 0-75 0-67 0 64 0-72 0-70 0-70 Cannedsalmon 0-17 0-29 0 30 0-22 0-24 0-24 Othercannedorbottled.....fish 0-41 0-54 0 49 0 42 0-46 0-46 Fish products,not frozen 014 0-17 0 17 012 015 015 Frozenconveniencefishproducts 102 0-96 0 96 114 102 102 Totalfish 4-84 4-85 4-84 5 01 4-89 4-85 EGGS (no) 3-30 3-22 3 25 307 3-21 310 FATS: Butter(b) 2-98 2-75 2 81 2-95 2-87 2-87 4- 13 4- 10 3 76 4-33 4-08 408 Lard andcompoundcookingfat 1-56 1-55 1 45 1--1 1-51 1-51 Vegetableandsaladoils (ftoz) 106 0-98 1 03 109 104 104 Otherfats(b) 0-78 0-72 0-82 0-84 0-79 0-79 Totalfats 10-51 10-10 9-86 /0-6* 10 29 I02S Tables 29 TABLE 8—continued (oz per person per week, except where otherwise stated) Consumption Jan/ April/ July/ CM Yearly Yearly March June Sept I in- average average SUGAR AND PRESERVES: Sugar 9 И «•73 9 46 9 ox 915 9 ¡< Jams, jelliesandfruit curih . 0-92 0 97 0-92 0-83 0-91 0-Í7 Marmalade 0-63 0-72 и 65 0-64 066 0-66 Syrup, treacle 0-13 (i In 0-12 on 015 015 Honey ...... (I 111 016 о :: 0-23 0-23 0-23 Totalsugarandpreserves ..... 11-33 10-73 11-37 10-98 1110 11-05 VEGETABLES: Old potatoes January-August not prepacked 33-31 17-81 0-02 12-79 1207 prepacked ...... 7-67 3-62 о 01 2-82 2-82 New potatoes January-August not prepacked 0-91 11-52 21-47 S 44 7-66 prepacked ...... 009 1-20 2-73 Mil 1-01 Potatoes September-Decernber not prepacked 10-32 41-11 12-86 11-48 prepacked I -52 5 89 I -83 1-85 Totalfresh potatoes 42-05 34 14 Cabbages,fresh 3-32 388 Brusselssprouts,fresh ...... 7 57 (1 14 Cauliflowers, fresh ..... 1-90 I l< Leafy salads,fresh ...... 0-75 1-93 Peas, fresh ...... 0-23 006 Breans,fresh 0 41 11-11 Other freshgreenvetetablcs...... 019 (I■44 Totalfresh greenvetetables ..... «16 v И Carrots, fresh 3-89 2-79 Turnips andswedes,fresh ..... 1 62 0-63 Other root vegetables,fresh 0-88 0-36 Onions, shallots,leeks,fresh .... 3-27 2-79 Cucumbers,fresh 0-59 1-42 Mushrooms, fresh ...... (I "4 11-6 Tomatoes,fresh ...... 2-38 418 Miscellaneousfreshvegetables...... 0-M 1 IM Total otherfresh vegetables 14-25 13-98 Tomatoes,cannedorbottled I -44 1-46 Cannedpeas 2-3* 2-29 Cannedbeans ...... 4 42 4 (41 Canned vegetables,...... other thanpulses,potatoesor tomatoes I -06 1-21 Dried pulses,otherthan...... air-dried 0-28 0-23 Air-dried vegetables 0-01 001 Vegetablejuices ...... (floz) 0-11 0-17 Chips, excludingfrozen 0-78 li 66 Instantpotato 0 in 0-09 Cannedpotato ...... 0-22 (1-20 Crispsand otherpotatoproducts,...... notfrozen 0-88 0-91 Other vegetableproducts (141 0-51 Frozenpeas 1-79 1-61 Frozenbeans 0-50 0-33 Frozen chipsand other frozen conveniencepotato products 1-82 AU frozenvegetables...... and frozenvegetableproducts. nolspecifiedelsev.here 1 32 Totalprocessedvegetables Total vegetables 30 Household Food Consumption and Expenditure: 1984 TABLE 8—continued (oz per person per week, except where otherwise stated) Consumption Purchases Jan/ April/ July/ Oct/ Yearly Vearty March June Sept Dec a.erage a.erage FRUIT: Fresh 3-96 3-91 1-51 1-43 2-70 2-69 303 1-38 0-82 2- 14 I -85 1-14 6-23 719 6-27 7-68 6-84 6 02 Pears 1-26 0-83 0-78 1-27 104 0-97 0-24 0-42 3-82 0-34 1 20 1-13 0-24 0-36 0-57 0-79 0-49 0-49 Soft fruit,otherthangrapes 0-22 0-67 2-77 017 0-96 0-54 Bananas 2-58 3-55 2-84 2-67 2-91 2-90 Rhubarb 0-11 103 0-35 009 0-40 008 Otherfreshfruit .... 0-22 0-47 110 0 66 0-61 0-61 Totalfrahfruit 18-10 19-81 20-83 17-24 18 99 17-28 Cannedpeaches,pearsandpineapples 1-07 1-34 1-18 111 1-18 117 Othercannedorbottledfruit 104 1-14 1-16 1-06 110 1-09 Dried fruit anddriedfruit products 0-71 0-71 0-67 1-32 0-85 0-85 Frozenfruit andfrozenfruit products 002 005 003 0-0) 0-03 0-03 Nutsandnutproducts 0-31 0-33 0-32 0-71 0-42 0-42 •(floz) 4-94 5-58 5-80 4-79 5-28 5-28 Total otherfruit andfruit products 809 9- 16 916 902 * *o 8-84 26 19 28-97 29-99 26-26 27-85 26 12 CEREALS: Whitebread,largeloaves,unsliced 3-83 3-26 3-46 3-32 3-47 3-46 Whitebread, largeloaves,sliced 14-76 15-45 14-42 14-64 14-82 14-82 Whitebread,smallloaves,unsliced 1-35 1-41 1-46 1-33 1-39 1 38 Whitebread,smallloaves,sliced 0-40 0-34 0-39 0-36 0-37 0-37 Brownbread 2-95 3-77 3-52 3-54 3-45 3-44 Wholewheatandwholemeal.....bread 2-70 3 05 3-20 3-53 312 3 12 Otherbread(b) 3-59 4-23 4-38 3-65 3-96 3-96 Total bread 29-58 31-50 30-83 30-37 30-57 30-56 4-55 3-89 3-92 4-99 4-34 4-34 111 110 0-65 109 0-98 0-98 2-32 2-68 2-48 2-86 2-58 2-58 Crispbread 019 0-24 0-18 019 0-20 0-20 Biscuits,otherthanchocolatebiscuits 3-66 3-84 3-73 3-93 3-79 3-79 1-30 1-35 1-25 1-29 1-30 1-29 0-54 0-34 0-28 0-52 0-42 0-42 Breakfastcereals 3-82 417 4- 10 4-43 4-13 4 13 Cannedmilk puddings .... 0-98 0-77 0-92 0-91 0-90 0-90 Otherpuddings 0-22 010 013 0-31 019 019 Rice 111 0-86 1-25 0-75 0-99 0-99 Cereal-basedin.alidfoods(including"sEmminit"foods) 001 infant cerealfoods 0 io 008 0:07 6:09 6:09 009 Frozenconveniencecereal....foods/ty 0-70 0-82 0-71 0-88 0-78 0-78 Cerealconveniencefoods, includingcanned not specifiedelsewhere(bj 2-22 206 2-17 2-45 2-23 2-23 Othercerealfoods ... 0-52 0-57 0-49 0-58 0-54 0-54 52-92 54-37 53 18 55-63 54 03 54 01 BEVERAGES: Tea 1-93 1-75 1-76 1-77 1-80 I80 Coffee, beanandground 012 014 014 015 0-14 0-14 Coffee, instant 058 0-56 0-49 0-53 0-54 0 54 Coffee,essences (floz) 001 002 0-01 001 001 Cocoaanddrinkingchocolate 018 6:ii 016 015 015 015 Brandedfood drinks .... 0-14 012 010 013 012 012 Totalbe.erages 2-96 2-69 2-67 2-74 2-76 2-76 MISCELLANEOUS: (floz) 0-13 018 0-32 0-20 0-20 0-20 Babyfoods,cannedor bottled 0-24 0-37 0-28 012 0-25 0-25 Soups,canned 3-50 2-04 2- 15 302 2-68 2 68 Soups,dehydratedandpowdered 019 014 009 018 0-15 015 Acceleratedfreeze-dricdfoods(excludingcoffee) — _ Spreadsanddressings 0 14 0-64 0-56 0-37 0-48 0 48 Picklesandsauces 202 2-24 1-88 2-26 210 2-09 Meatandyeastextracts .... 0-22 014 017 019 018 018 Tablejellies,squaresandcrystals 0-24 0-32 0-32 0-28 0-29 0 » Ice-cream,mousse '(floz) 2-20 3-18 3-67 2-79 2-96 2-96 All frozenconveniencefoods, not specified 'lsewhcre Salt 069 6:69 0-78 6:80 6;74 6;74 Novelproteinfoods .... 003 001 002 004 003 0-03 Tables 31 TABLE 8 —continued (oz per person per week, except where otherwise stated) Supplementaryclassifications(a) tc) Consumption Purchases Jan/ April/ July/ Oct/ Yearly Yearly March June Sept Dec a.erage a.erage MILK AND CREAM: Liquid wholemilk, full price UHT (pt) 003 001 003 003 002 002 0-21 019 015 0- 14 0-17 017 other (pt) 3-49 3-33 3-28 3-:t 1 14 3-27 Totalliquid wnolemilk.fullprice (pt) 3-73 3 53 3 46 3 41 3 V 3-47 Other milk:— skimmed (ptoreqpt) 018 0-34 0-35 c144 0-33 0-33 other (ptoreqpt) 001 002 002 002 0-01 001 019 0-35 0 37 0-46 0 34 0 34 CHEESE: Natural hard:— CheddarandCheddartypc 2-44 its 2-58 2-57 2-51 2-51 Other UK .arietiesor foretgnequivalents.... 0-52 0-51 0-56 0-53 0-53 0-53 Edam andothercontinental 0-23 0-24 018 018 0-21 0-21 .... 0-32 044 0-34 0-31 0-35 0-35 Totalnaturalcheese 3 52 3 64 3-66 3 ss 3-60 3-60 CARCASE MEAT: Beef:—joints (includingsides)on thebone 0- 63 0-27 012 0-29 0- 33 0- 33 joints, boned 1-83 1-54 1-73 1-93 1-75 1-72 steak.lessexpensive.....arieties 1-71 141 1-29 1-59 1-50 1-49 steak, moreexpensive.arieties 0- 86 0- 86 0-68 0-85 0- 81 0-81 1-95 1-67 t -68 203 1-83 1-83 other,and.eal 006 005 005 003 0-05 0 005 Totalbee)and veal 703 5- 5 54 6-71 6-27 6-22 Mutton 006 004 004 005 005 005 Lamb:—joints (includingsides) 1 60 196 2-11 217 1-96 1-94 chops(includingcutletsand fillets) 0-99 110 104 103 104 103 allother 0-31 0-25 0-23 0-29 0-27 0-27 2-96 3-36 3-41 3 53 <■ 3-29 Pork:-joints(includingsides) 1 36 1-23 117 1-29 1-26 1-26 .... 1-38 1-43 1-33 1-30 1-36 1-36 filletsandsteaks 0-23 0-23 0-21 0-23 0-23 0-23 0-38 0-51 0-32 0-52 0-43 0-43 Totalpork 3-36 3-40 3 04 3-34 ) :v J-27 OTHER MEAT AND MEAT PRODUCTS: 008 009 014 008 010 010 lambs 0-31 0-25 0-32 0-36 0-31 0-31 0-22 0' 18 017 016 018 018 X ::::::: 001 002 002 0-01 001 Totalli.er . ... 0-61 0 53 0-65 0-61 0-60 0-60 Baconand ham, uncooked:— joints (including sidesand steakscut from joint) 0-97 0-88 0-86 0-90 0-90 0-90 rashers, 0-77 0- 76 0- 70 0-73 0-74 0-74 .acuum-packed^ .... 1 1-99 1-97 1 82 1-94 1 93 Totalbaconandham,uncooked .1 72 3-63 3-54 .' 45 3-58 3 58 Poultry, uncooked, including frozen:— chicken,otherthanbroilers 1-57 I -35 1-25 1-39 1-39 1-38 .... 0-64 119 0-67 1-06 0-89 0-88 allother 014 006 0- I 1 015 (111 010 Totalpoultry,uncooked,otherthanbroilers 2 36 2-60 2 03 2-60 2-40 2-37 Meatpiesand sausagerolls, ready-to-eat:— 0-45 0-68 0-62 0-53 0-57 0-57 .flflO-, 015 015 01l 01l 013 013 Totalmeatpiesandsausagerolls, ready to-eat 0 61 082 0 <.I 0-63 0 -70 0-70 Frozencon.eniencemeatsor frozen conveniencemeat 0-81 076 0-91 0-88 0-84 0 84 other 0-96 098 0-95 114 1 01 101 Totalfrozen conveniencemeatsorfrozen con.enience ; 76 1-74 1-86 2-02 1-85 1 84 32 Household Food Consumption and Expenditure: 1984 TABLE 8—continued (oz per person per week, except where otherwise stated) Supplementaryclassificationsta) tct Consumption Purchases Jan/ April/ July/ Oct/ Yearly Yearly March June Sept Dec average average OTHER MEAT AND MEAT PRODUCTS:— continued Other meatproducts:— delicatessen-typesausages 0-2) 0-35 0-32 0-31 0-30 0-30 mealpastesandspreads .... 009 008 009 007 008 0-08 meatpies,pastiesandpuddings..... 1-20 116 1-19 109 1-16 116 readymeals 0-78 ok: 0-68 0-84 0-78 0-71 othermeatproducts,notspecifiedelsewhere 0-58 0-49 0-61 0-59 0-56 056 Total othermeatproducts ..... 2-87 2-90 2-89 2-90 2-89 289 FATS: Butter:—NewZealand 0-76 0-72 0-69 0-86 0-76 0-76 Danish 0 56 0-56 0-45 0-44 0-50 050 UK ...... 0-94 0-94 081 0-88 089 0 89 0-72 055 0-86 0-77 0-72 0-7: Total butter ...... 2 98 2-75 2-81 2-9S 2-87 2-П Margarine:—soft 305 307 2-90 3-33 3-09 3 09 other ...... 1 08 102 0-86 1 00 0-99 0-99 Totalmargarine ...... 4 13 410 3-76 4-33 408 408 Other fats:— low fat spreads 0 41 0 40 0-46 0-44 0 43 0-43 other ...... 036 0 31 0-36 0-39 0-36 0-36 Totalotherfats ...... 0-78 0-72 0-82 0-84 0 79 0-79 CEREALS: Other bread:— rolls (excludingstarchreducedrolls) 2-01 2-68 2-91 2-39 2 50 250 maltbreadandfruit bread 0-20 0<24 019 0-20 0-21 0-21 ViennabreadandFrenchbread .... 0-29 0-42 0-45 0-33 0-37 0-37 starchreducedbreadandrolls 014 0-17 018 008 014 014 other .... 0-94 0-72 0-66 0-66 0-74 0-74 Totalotherbread 3-59 4-23 4-38 3-65 3-96 3% Frozen conveniencecerealsfoods:— cakesandpastries 0-19 0-2« 0-24 0-33 0-26 0-26 otherfrozenconveniencecerealfoods...... 0-52 0-53 0-47 0-56 0-52 0-52 Totalfrozen conveniencecerealfoods 0-70 0-82 0 71 о as 0-78 on Cerealconveniencefoods, includingcanned,not specifiedelsewhere:— cannedpasta 1-24 114 1-30 1-34 1-25 1 25 pizza ...... 009 007 012 0-11 010 010 cake,pudding...... anddessertmixes 0-53 0-58 0-51 0-64 0-56 0» othercerealconveniencefoods 0-36 0-28 0-24 0 37 0-31 0-31 Total cerealconveniencefoods, includingcanned,not speciftedelsewhere ...... 2-22 206 217 2-45 2-23 2-23 (a) SeeAppendix A, Tables6 and 6a for furtherdetailsof theclassificationof foods. (ht Thesefoods aregivenin greaterdetailin this tableunder "Supplementaryclassifications". (c) Supplementarydata for certain foods in greaterdetail than shown elsewherein the table;the totals for eachmainfoodire repeatedfor easeof reference. Tables 33 TABLE 9 Household expenditure on individual foods (a): quarterlv and annual national averages, 1984 (pence per person per week) Percentageof Expenditure all households purchasing eachtypeof Jan/ April/ July/ Oct/ Yearly food during March June Sepi Dec average Surveyweek MILK AND CREAM: Liquid wholemilk, full price 76-71 7316 73-67 73-30 74-21 91 Welfare .... — —— — 001 6-5 001 006 6-04 I -33 1-27 1-55 1-54 1-42 10 0-83 103 085 1-20 0-98 1 1-54 1-39 1-57 1-22 1-43 4 606 7-23 6-99 6-86 6-78 27 Other milk (c) 4-27 7-48 791 9-79 7-36 16 3-30 4-30 4-49 3-61 3-93 15 Totalmilk and cream 94-07 95-92 97 05 9060 96-16 98 CHEESE: 26 09 26 96 27-07 27-45 26-89 63 2 2-57 213 206 2-24 12 Totalcheese ...... 28-31 29-53 29 19 29-51 29 13 67 MEAT AND MEAT PRODUCTS: Carcase meat 66-60 58-53 54-59 65-32 61-22 52 21•19 25 07 25-28 26-74 24-57 27 2<-49 25■39 22-99 25 03 24-48 31 112-28 108-81 102-87 117-09 110 26 70 Other meatand meatproducts 2-58 2-30 2-88 2-67 2-61 13 Offals, otherthanliver 1-07 0-93 0 88 1-39 107 4 Baconandham,uncooked(c).... 28-43 28-46 28-81 28-37 28-52 56 andham,cooked,includingcanned... 10-43 13-22 13-28 1119 1203 37 Bacon Cooked poultry,notpurchasedin cans 204 2-65 3-34 2-66 2-67 6 Corned meat 510 608 5-96 516 5-57 21 Other cookedmeat...... ,notpurchasedincans 4-91 605 601 5-30 5-57 22 Other cannedmeatandcannedmeatproducts 5-52 5-44 5-33 512 5-35 19 Broiler chicken,uncooked,includingfrozen 2104 23-79 23-10 22-38 22-58 29 Other poultry,uncooked,includingfrozen(c) 11-74 11-82 10-38 12-35 11-57 11 Rabbit andothermeat 0-45 0-30 0-21 0-46 0-35 1 Sausages,uncooked,pork .... 707 6-97 6-40 6-94 6-84 23 Sausages,uncooked,beef .... 7-25 6-92 7-46 7-86 7-37 24 Meatpiesandsausagerolls, ready-....to-eat(c) 3-68 4-91 4-73 3-98 4-32 17 Frozen con.eniencemeatsor frozencon.enience meatproducts(c) 1112 1101 11-81 12-51 11-61 22 Othermeatproducts(c)...... 22-31 24-38 24 01 23-93 23-66 46 Totalothermeatandmeatproducts 144-75 155 23 154-58 152-26 151-71 93 Totalmealandmealproducts 257 03 264 04 257-45 269-35 261 97 95 FISH: White,filleted,fresh 577 6 11 6-21 6-59 617 13 White,unfilleted,fresh 1-67 1-83 1-55 1-21 1-57 3 White,uncooked,frozen 3-89 3-93 410 4-70 416 8 Herrings,filleted,fresh .... 003 004 008 006 005 Herrings,unfilleted,fresh..... 013 013 0-21 014 015 ' Fat, fresh,otherthanherrings .... 1-47 115 1-56 102 1-30 2 White,processed 1-96 1-65 1-62 2-49 1-93 4 Fat,processed,fillet...... 1-30 0-89 0-82 0-75 0-94 3 Fat,processed,unfilleted ..... 012 0-20 0-30 008 018 1 Shellfish ... 201 2-34 203 2-71 2-27 4 Cookedfish 719 719 708 808 7-38 15 1-89 3-53 3-59 2-73 2-93 8 Othercannedor bottledfish 2-62 3-27 317 2-65 2-93 14 Fishproducts,not frozen .... 1-41 1 84 210 1-45 1-72 8 Frozenconveniencefishproducts....■ . 719 6-90 6-56 7-70 709 is Totalfish 38-72 41 01 40-98 42 36 40-77 64 eoos 21-60 21-84 20-61 19-92 20-99 67 FATS: Butter(c) 15-65 14-52 15-59 16-27 15-51 44 10-59 1109 10-54 12-05 11 07 46 Lardandcompoundcookingfat 2-89 2-85 2-91 2-97 2-91 24 Vegetableandsaladoils 2-51 2-29 2-68 2-91 2-60 7 Otherfats(c) 3-23 308 3-50 3-73 3-39 15 .j To""als 34 87 33-84 35 23 !? 35-47 80 34 Household Food Consumption and Expenditure: 1984 TABLE 9— continued (pence per person per week) Percentageof Expenditure all household* purchasing eachtypeof Jan/ April/ July/ Oct/ Yearly food during March June Sept [)ec average Surveyweek SUGAR AND PRESERVES: Sugar 12-84 1202 1313 12-57 12-64 Jams, jellies....andfruit curds 2-50 2-72 2-54 2-42 2-54 Marmalade 1-71 2 03 1-78 1-77 1-82 Syrup,treacle 0 36 0-37 0-31 0-43 0-36 Honey .... l-M 0-6* l-l] 1-14 1-08 Totalsugarandpreserves /«■77 n-si 18-88 18 33 18-45 VEGETABLES: Old potatoes January-August notprepacked 20 38 14-52 0-02 8-^3 prepacked 6-2» 3-80 001 2-53 New potatoes January-August notprepacked 1 09 15-31 12-55 7-24 prepacked 014 1-70 2-35 105 Potatoes September- Decernber notprepacked 1405 4-42 prepacked 0-82 3-33 1-04 Totalfreshpotatoes 33-32 25 00 Cabbages,fresh 3 61 Brusselssprouts,fresh 1-Й Cauliflowers, fresh 3-43 Leafy salads,fresh 4 03 Peas,fresh 012 Beans,fresh . I) 54 Otherfreshgreenvegetables 0 52 Totalfreshgreenvegetables 13-92 Carrots, fresh 3 34 Turnips andswedes,fresh 0-89 Otherroot vegetables,fresh 0 96 Onions, shallots,leeks,fresh 4-04 Cucumbers,fresh 2-59 Mushrooms,fresh 4 26 Tomatoes,fresh 9 44 Miscellaneousfreshvegetables 3 24 Totalotherfresh vegetables 26 Ы, Jo 28-77 tomatoes,cannedor bottled 2-02 Cannedpeas 3 23 Cannedbeans..... 6 38 Canned vegetables,other....than pulses,p< tomatoes : 56 Driedpulses, ... otherthanair-dried 0 7| Air-dried vegetables 0 17 Vegetablejuices 0 40 Chips, excludingfroren.... 3 87 Instantpotato 0 46 Cannedpotato .... 0 35 Crispsandotherpotatoproducts,....notfrozen 9-27 Othervegetableproducts 2-85 Frozenpeas 4 17 Frozenbeans ..... 1 29 Frozenchipsand other.... frozenconvenience products 4-32 All frozenvegetables.....and frozen vegetable products,notspecifiedelsewhere 3 20 Totalprocessedvegetables Total vegetables 5J m 104 FRUIT: Fresh Oranges 6-15 s-n 3 09 3-03 4-52 Othercitrusfruit 5-23 2-26 1-70 4-26 3-36 Apples 11 04 14-23 1118 9 56 11-50 Pears 2-25 1-74 1-25 I 7g 1-75 Stonefruit 0-97 1-77 9 68 0-71 3 28 Grapes 106 1 65 2 06 212 1-72 Soft fruit, otherthangrapes 003 2-34 5 20 001 1-90 Bananas 5-67 810 6 75 6 36 6-72 Rhubarb 0 14 0-30 002 0 01 0 12 Otherfreshfruit 0-65 I 24 2-37 1-53 1-45 Totalfreshfruit 33-20 39-45 43-31 29-37 36-33 Tables 35 TABLE 9— continued (pence per person per week) Percentageof Expenditure all households purchasing eachtypeof Jan/ April/ July/ Oct Yearly food during March June Sep: Dec average Surveyweek FRli IT —continual Cannedpeaches,pearsandpineapples 2-37 3- 18 2-90 2 74 2-80 17 Othercannedor bottledfruit 2-71 3- 10 2-96 2 79 2-89 15 Driedfruit anddriedfruit products.... 2-67 2-71 2-40 4 28 3 02 11 Frozenfruit andfrozenfruit products 008 016 014 0 14 013 203 2-33 2-33 4 93 2-91 io 717 8-68 9-22 8 48 8-39 25 Totalotherfruit andfruit products 1704 20-16 19-95 23 35 20-12 52 Totialfruit 50-24 59-61 63-26 52 72 56 45 *; CEREALS: Whitebread,largeloa.es, unsliced 603 5-24 5-49 5 38 5-54 18 Wliitebread,largeloaves,sliced 18-89 19-42 18-29 18 55 18-79 50 Whitebread,smallloa.es, unsliced 2-90 304 318 2 81 2-98 15 Whitebread,smallloaves,sliced 0-80 0-73 0-84 0 77 0-78 5 Brownbread 5-39 6-81 6-48 6 39 6-27 28 Wholewheatandwholemealbread...... 4-84 5-54 5-71 6 25 5-58 22 <1, Otherbread(c) 10-58 12-57 13 15 11 24 11-89 49-43 53-35 53-14 51 40 51-83 94 Flour 3-57 302 3-25 3 79 3-41 19 Buns,sconesandteacakes 409 4-63 2-92 4 16 3-95 22 Cakesandpastries .... 13-97 16-36 15-47 18 72 16-13 44 Crispbread ..... 0-75 0-95 0-71 0 70 0-78 7 Biscuits,otherthanchocolatebiscuits 12-24 13-46 13-24 14 69 13-41 56 Chocolatebiscuits 8-66 8-92 8-56 8 91 8-76 33 Oatmealandoatproducts...... 1-34 0-97 103 1 45 1-20 6 Breakfastcereals .... 14-40 16-51 16-58 17 70 16-30 43 Cannedmilk puddings 1-71 1 36 1-72 1 72 1-63 11 Otherpuddings •.... 112 0-56 0-74 1 88 108 4 Rice 2-52 200 2-58 1 90 2-25 7 Cereal-basedin.alid foods (including"slimming" foods) 006 01l 004 0 02 006 Infantcerealfoods 111 105 0-92 1 01 102 2 Frozencon.eniencecerealfoods(c) 4-33 5-33 4-76 5 68 5 03 13 Cerealcon.eniencefoods, includingcanned,not specifiedelsewhere(c) 8-43 813 8-35 9 87 8-70 38 Othercerealfoods .... 131 1 60 1■30 1 46 1 <2 8 129-05 138-32 135-30 145 05 136-93 98 BEVERAGES: Tea 17-38 18-66 19-55 20 67 1906 46 Coffee,beanandground 1-73 210 2-25 2 27 209 4 .... 15-28 15-98 13-73 16 01 15-25 29 Coffee,essences 010 004 013 0 11 0- 10 Cocoaanddrinking chocolate 1-23 0-79 113 1 07 106 4 ... 0-78 0-73 0-68 0 86 0-76 3 Totalbeverages ...... 36-50 18 :t< 3047 41 00 38-32 62 MISCELLANEOUS: 012 0-23 0-31 0 20 022 1 Babyfoods,cannedor bottled 1-09 1-77 1-43 0 57 1-22 2 5-92 3-53 3-82 5 40 4-67 25 Soups,dehydratedandpowdered 2-60 1-82 1-23 2 39 201 10 Acceleratedfreeze-driedfoods(excludingcoffee) ——— — — Spreadsanddressings 1-71 313 2-75 1 90 2-37 11 Picklesandsauces ..... 6-52 6-91 6- 18 7 33 6-73 30 Meatandyeastextracts...... 318 204 2-57 2 96 2-69 13 Tablejellies,squaresandcrystals 0-69 101 1-02 0 87 0-90 10 Ice-cream,mousse 4-77 702 7-98 s 94 6 43 17 All frozencon.enience...... foods, not specified elsewhere 003 — 0•01 001 Salt ...... 0-56 0-59 0-69 0•71 0-64 7 Artificialsweeteners(expenditureonly) 0-33 0-20 0-20 0•19 0-23 1 Miscellaneous(expenditureonly) 4-83 4-70 5-42 3•73 5-17 27 0-24 008 018 1) !6 II 22 Totalmiscellaneous . 32-60 33 03 33-77 34■55 33-49 65 Totalexpenditure £8-56 £909 £8-74 £8 85 £8 81 100 Supplementaryclassifications{a)Id) MILK AND CREAM: Liquid wholemilk, full price:— UHT 0-60 0-31 0-65 f •54 0-52 2 4-67 4-27 3 39 3•19 388 7 other 71-45 68-57 69-63 69■58 69-81 87 Tottalliautdwholemilk,full price 76-71 73-16 73-67 73•JO 74-21 91 36 Household Food Consumption and Expenditure: 1984 TABLE 9— continued (pence per person per week) Percentageof Expenditure all households purchasing Supplementaryclassifications(a) (rf) eachtypeof Jan/ April/ July/ Oct/ Yearly Fooddunag March June Sept Dec a.erage Sur.ey w''l MILK AND CREAM-ronr/nurd Other milk:— 3-59 6-73 716 6 63 other 0-76 (l "< 0-75 Totalothermilk 4-27 7-48 7-91 9-79 7-36 M CHEESE: Natural hard:— CheddarandCheddartype 17-52 17-48 18-62 19-07 1817 48 OtherUK .arietiesor foreignequi.alents.... 400 3-94 4- 17 407 14 Edamandothercontinental 1-74 1-94 1-48 Naturalsoft 2-84 3-60 26-09 26 96 27-07 27-45 26-89 63 CARCASE MEAT: Beef:—joints (includingsides)onthebone 3-65 1-78 109 2-63 2-29 1 joints boned 20 00 17-16 18-35 21-38 19-22 13 steak,lessexpensive.....varieties 15-59 12-88 II 96 14-29 13-68 20 steak,moreexpensi.evarieties 1310 14-26 10-99 12-81 12-79 12 minced 13-87 11-71 11-61 13-87 12-76 26 other,andveal...... 0-39 0-56 0-60 0-34 0-47 1 Total beefand .eal 66-60 58-35 1 54-59 61-22 52 Mutton 0-35 0-35 0-21 0-33 0-31 Lamb:—joints (includingsides) 11-38 1406 14-55 15-85 13-96 11 chops(includingcutletsandfillets) 805 9-66 9-57 9-40 917 16 all other 1<1 0-99 0-95 116 1 13 3 Totalmuttonandlamb ..... 21 19 25-07 25-28 26-74 2•-57 27 Pork:— joints(includingsides) 9-36 8-72 7-96 916 8-80 7 chops 10-93 11-50 11-17 10-50 11-03 19 filletsandsteaks 213 2-34 212 2-48 4 all other .... 207 2-83 1 V< 2 B8 2-38 5 Totalpork ...... 24-49 25 39 22-99 25 03 24-48 31 OTHER MEAT AND MEAT PRODUCTS: Li.er:— ox 0-26 0- 34 0-43 0- 25 0-32 2 1-50 1-29 1 63 1-74 154 8 Pigs 0-81 0-63 0-66 0-60 0-67 4 other 0-02 005 017 n us 0-08 Totalli.er •....•. 2-58 2-30 2-88 2-67 2 61 13 Bacon and ham, uncooked:— joints (includingsidesand steakscut from joint) 6-86 6-85 708 7-23 7-01 10 rashers,.acuum-packed 6-94 6-64 6-54 6-85 6-74 16 rashers,nor.acuum-packed .... 14-63 14-97 15-19 14-29 14-77 38 Totalbaconandham,uncooked 28-43 28-46 28-81 28 37 28-52 56 Poultry, uncooked,including frozen:— chicken,otherthanbroilers 6-39 5-67 5-73 5-84 5-91 5 turkey .... 4-55 5-80 4-24 5-85 5-11 6 allother 0-81 0-35 0-41 0-67 0 56 Totalpoultry, uncooked,otherthanbroilers 11-74 11-82 10-38 12-35 11-57 11 Meat piesand sausagerolls, ready-to-cat:— meatpies 2-73 4-02 3-99 3-34 3 52 13 sausagerolls 0 95 0-88 0-74 0-65 0-80 4 Totalmeatpiesandsausagerolls, readv-to-eat 3-68 4 VI ■173 3-98 < 32 0 Frozen con.eniencemeatsor frozen con.enience meatproducts:— frozenburgers 5 55 515 6-09 607 ill 13 other ...... 5-57 5-87 5-71 6-44 s ■*i 12 Totalfrozen conveniencemeatsor frozen con.eniencemeatproducts 11 12 II 01 11-81 12-51 11 61 22 Other meatproducts:— delicatessen-typcsausages 1-92 2-99 2-79 2-84 2-64 13 meatpastesandspreads .... 102 0-93 0-94 0-86 0-94 meatpies,pastiesandpuddings 701 6-74 708 6-30 6-83 21 readymeals 814 10-42 8-77 9-52 9-21 9 othermeatproducts,notspecifiedelsewhere <-22 3-30 4-43 4-21 404 13 Totalothermeatproducts 22-31 24-38 24 01 :< » 23 66 46 Tables 37 TABLE 9 —continued (pence per person per week) Percentageof Expenditure all households purchasing Supplementaryclassifications(a) (d) eachtypeof Jan/ April/ July/ Oct/ Yearly food during March June Sept Dec average Surveyweek FATS. 3-91 3-67 3-76 4-60 3-98 12 310 316 2-65 2-64 2-89 8 UK 4- 86 4-85 4-47 4-87 4'76 14 other 3-79 2-84 4-72 416 3-88 12 Totalbutter .... 15-65 14 52 15-89 16-27 15-51 44 Margarine:—soft 7-84 8-37 8-19 9-28 8-42 36 other ...... 2-75 2-73 2-35 2-77 2-65 15 Totalmargarine 10-59 11-09 10-54 12 05 11 07 46 Other fats:—low fatspreads 1-58 1-63 1-94 191 1-77 8 other .... 1-64 1-43 1 56 181 1-61 8 Totalotherfats 3-23 308 3-50 3-73 3-39 15 CEREALS: Other bread:— rolls(excludingstarchreducedrolls) 6-61 8-61 9-40 7-78 810 35 maltbreadand fruit bread 064 0-76 0-61 0-08 0-67 5 ViennabreadandFrenchbread.... 0-71 101 1-16 0-80 0-92 6 starchreducedbreadandrolls 0-40 0-43 0-46 0-21 037 2 other 2-21 1-77 1-52 1-77 1-82 8 Totalotherbread 10-58 12-57 13 15 11-24 11-89 46 Frozenconveniencecerealfoods:— frozencakesandpastries 1-29 2- 10 1-80 2-51 1-93 5 otherfrozenconveniencecereal....foods 304 3-23 2-95 317 310 9 Totalfrozenconveniencecerealfoods 4-33 5-33 4-76 5-68 503 13 Cerealconveniencefoods, includingcanned,not specifiedelsewhere:— cannedpasta 2-14 1-94 217 2-25 2-13 17 058 0-55 0-81 0-82 0-69 2 cake,puddinganddessertmixes 2-57 312 2-90 3- 34 2-99 17 othercerealconveniencefoods 313 2-51 2-47 3-46 2-89 13 Totalcerealconveniencefoods, includingcanned, notspecified 8-43 813 8-35 9-87 8-70 38 (a) SeeAppendixA, Tables 6 and 6a for furtherdetailsof theclassificationof foods. (ft)Thesefoodswerenotavailableduringcertainmonths;theproportionof householdspurchasingpotatoesineachquarterisgiven inTable11. (c)Thesefoods arealso givenin greaterde4ailin this tableunder "Supplementaryclassifications"• (tr)Supplementarydata for certain foods in greaterdetail than shownelsewherein the table; the totals for eachmain food are repeatedfor easeof reference. 38 Household Food Consumption and Expenditure: 1984 TABLE 10 Household food prices (a): quarterlv and annual national averages individual foods (b), 1984 Averagepricespaid n 1984 Jan/ April/ July/ Oct/ Yearly March June Sepi Dec a.crafe MILK AND CREAM: Liquid wholemilk,full pricefcj 20-97 2117 21-78 21 80 21 41 Condensedmilk .... 21-24 20-19 20-94 2016 20-03 Driedmilk, branded ...... 26 07 25-26 25-95 2715 20- 16 Instantmilk 12-66 12-94 14 30 13-62 11-3- Yoghurt ...... 58-58 58-43 59-56 61 88 59-56 Othermilk (c)...... 2216 21-54 22-02 21-68 21-81 Cream ...... 157-43 154 86 it: -4 156% 155-27 CHEESE: 118-64 118-79 118-40 122-57 119-50 Processed ...... 144-33 146 15 14902 151-40 MEAT AND MEAT PRODUCTS: Carcasemeat 152-73 162-20 159-75 156 80 157-49 114-70 12111 119 56 122-34 119-51 Porkrw 11669 119-96 121-2 121-52 119-70 Other meatand meatproducts 67-59 70-26 70-93 70-15 69-70 64-86 70-73 80-22 83-27 74-22 Baconandham,uncookedfry 122-29 12601 130-38 132 05 127-45 Baconandham,cooked,including....canned 169-27 174-17 175-49 176-41 173-87 Cookedpoultry, notpurchasedin cans 14818 15516 162-92 167-39 I58-77 Cornedmeat 120-51 118-27 122-41 126-68 121 09 Othercookedmeat...... notpurchasedin cans 164-77 165-44 163-53 108-27 165-40 Othercannedmeatandcannedmeatproducts 72-90 71-47 7113 75-48 72-05 Broilerchicken,uncooked,includingfrozen 78-16 79 36 80-68 78-41 79-10 Otherpoultry,uncooked,Includingfrozentc) 80-85 73-75 82-74 76 99 78-31 Rabbitandothermeat 85-96 86-38 138-64 99- 19 95-16 Sausages,uncooked,pork ..... 77-47 79-39 79-50 81 82 79-45 Sausages,uncooked,beef .... 71-53 71-43 7316 74-73 72-71 Meatpiesandsausagerolls, ready-to-eat.....{c) 97-13 95-36 103-43 100-98 99-07 Frozen con.eniencemeatsor frozen convenience meatproductsW 100-92 10115 102-19 99-43 100-90 Othermeatproducts(c) 124-24 134-85 132-78 13196 130-87 FISH: Whitte,filleted,fresh 120-98 126-10 13002 129-41 126-56 White, unfilleted,fresh 97-64 111-73 88- 14 100-28 99 18 White,uncooked,frozen 119-61 121-71 129-20 120-85 122-08 Herrings,filleted,fresh ..... 140 00 95-00 98-50 84-31 97-37 Herrings,unfilleted,fresh ..... 69 47 70-99 75-17 70-36 71-S3 Fat, fresh,otherthanherrings..... 111-23 129-37 15602 133-53 130-43 White,processed .... 126-75 130-96 131-29 134-25 13086 Fat, processed,filleted ...... 118-5 140-96 141-96 115-51 12698 Fat, processed,unfilleted ..... 97-50 79-32 113-76 285-09 104 79 Shellfish ..... 304-75 301-71 287-49 264-74 287-72 Cookedfish 153-84 171-30 177-91 178-53 169-07 Cannedsalmon ...... 182-21 195-44 188-28 201-67 19218 Othercannedorbottledfish...... 103-37 96-83 103-77 100-40 100-91 Fish products,notfrozen .... 168-94 175-99 202-64 192-28 184-77 Frozencon.eniencefishproducts..... 113-29 1lS SI: IMK 108 33 III 70 EGGS 6-72 706 6-65 6-67 6-78 Tables 39 TABLE 10— continued Averagepncespaid in 1984 Jan/ April/ July/ Oct Yearly March June Sep) Dec average FATS: Bultcrfo 8401 84-58 89-15 88-16 86-40 Margarmetel 40-98 43-32 44-87 44-56 43-36 bird andcompoundcookingfat 29-53 29-44 32-14 32-23 30-76 Vegetableandsaladoils 47-46 46-70 52- 11 53-56 49-95 Other fatsW 66-82 68-77 68-68 71-20 68-87 SUGAR AND PRESERVES: Sugar 2202 2205 22-21 2216 2211 Jams, jelliesandfruit.... curds 45-42 4605 47-40 48-93 46-84 Marmalade 43-45 44-93 43-85 43-93 4406 Syrup, treacle 39- II 36-74 42-33 3908 3907 Honey .... 73-46 72-72 84-34 73-98 75-98 VEGETABLES: Old potatoes January-August not prepacked 10-32 13-94 15-58 11-54 prepacked 1312 16-79 34-50 14-27 New potatoes January-August notprepacked 1817 21-40 11-00 1515 prepacked ...... 23-37 22-70 13-76 16-69 Potatoes ...... September-December notprepacked 705 5-97 6 17 prepacked 8-61 904 8-95 Fresh Cabbages 20-84 23-02 16-77 15-76 19-42 Brusselssprouts 23-95 25-76 28-66 19-97 22-28 Cauliflowers 28-23 23-79 19-70 21-40 23 07 Leafy salads ...... 77-71 53-61 33-65 54-80 49-89 Peas ...... 72-28 77-29 23-43 27-97 Beans 111-46 53-65 25-85 64-89 3305 Othergreenvegetables 5700 45-97 62-56 7515 58-31 Carrots 16-33 22-00 1703 13-46 16-86 Turnips andswedes 15-33 16-24 15-91 14-80 15-40 Otherroot vegetables 25-67 33-65 31-81 23-55 27-31 Onions, shallots,leeks 21-18 3151 26-51 17-72 23-85 Cucumbers S3- 19 45- 18 36-84 46-03 43-96 Mushrooms 100-52 94-26 94-56 101-20 97-68 Tomatoes ...... 49-80 54-60 42-75 44-26 48-31 Miscellaneousfreshvegetables .... 51-29 61-64 40-15 40-68 47-48 Processed Tomatoes,cannedor bottled 22-97 24-68 24-58 24-45 2411 Cannedpeas 23-78 23-28 24-11 23-34 23-62 Cannedbeans ...... 22-74 23 03 22-82 2316 22-93 Cannedvegetables,other...... than pulses,potatoesor tomatoes 38-33 37-67 41-10 38-39 38-78 Driedpulses,otherthan...... air-dried 43.40 45.52 44.00 46.46 44.66 Air -driedvegetables 35005 169-81 62821 237-49 278-98 Vegetablejuices 64-59 54-41 62-43 6613 61-24 Chips, excludingfrozen 79-38 93-66 94-87 95-66 90-14 Instantpotato 8111 103-65 103-65 108-11 96-95 Cannedpotato ...... 31-85 30-71 3350 3706 32-67 Crispsandotherpotatoproducts,notfrozen 160-83 161-77 164-63 166-01 163-24 Othervegetableproducts 97-73 102-03 94-90 100-31 98-72 Frozenpeas 37-59 39-99 40-25 39-12 39-15 Frozenbeans ...... 43-22 46-23 42-18 43-87 Frozenchips and other frozen conveniencepotato products 37-19 37-97 38-88 32-66 36-96 AU frozenvegetablesand frozen vegetableproducts. notspecifiedelsewhere 43 10 44-70 49-71 41-97 44-50 40 Household Food Consumption and Expenditure: 1984 TABLE 10— continued Averai e pricespaid n 1984 Jan/ April/ July/ Oct/ Yearr. March June Sept Dec averii( FRUIT: Fresh 25 00 23-86 32-81 33 96 20-71 27-65 26 16 32-99 31-76 29 09 30 01 32-22 33-61 26-30 30 59 Pears 28-49 33-63 28-82 25-79 28-91 75 00 69-31 42-91 37-14 46-40 71-78 73-70 58-31 42-96 56-87 Soft fruit, othcrthangrapes 126-97 86-89 48-77 144-00 56-81 Bananas .... 35 35 36-66 37-95 38-17 37-0 Rhubarb 3818 21 02 17-48 42-67 2--31 Otherfreshfruit -8-29 41-92 34-70 36-96 37-99 Cannedpeaches,pearsandpineapples 35-70 38 09 39-21 39-42 38-10 Othercannedorbottledfruit 42 02 43-72 40-77 42-46 42-24 Dried fruit anddriedfrait products .... 60 07 60-88 57-43 51-73 56 61 Frozenfruit andfrozenfruit products 80-86 49-40 90 02 176-55 78-50 105-56 112-63 116-77 110-68 111-23 29-04 3109 31-77 35-39 31-71 CEREALS: Whitebread,largeloaves,unsliced 25-36 25-76 25-38 25-94 25-59 Whitebread,largeloaves,sliced 20-47 2012 20-30 20-27 20-29 Whitebread,smallloaves,unsliced 34-33 34-71 34-86 34 03 34-50 Whitebread,smallloaves,sliced 31-76 34-66 34-28 33-91 33-57 Brown bread(c) 29-22 28-95 29-44 28-87 2912 Wholewheatandwholemealbread 28-65 29 05 28-57 28-34 28-6* 47-22 47-61 48 05 49-23 48-00 12-57 12-41 13-25 12-14 12-57 59-13 67-52 72-17 61-41 64-19 Cakesandpastries 96-33 97 94 99-73 105-07 99-88 62-56 62-56 6119 59-87 61-66 Biscuits,otherthanchocolatebiscuits 53-53 56-13 56-81 59-87 56-56 106-91 10608 109-35 11110 108-27 Oatmealandoat products 39-82 45-86 58-40 44-22 45 42 60-30 63-37 64-70 63-98 6311 27-83 28-11 30-03 30 05 28-99 83 00 87-20 88-14 96-37 89-72 Rice 36-32 37 00 33-05 40-60 36-23 Cereal-basedinvalidfoods(including"slimming"foods) 296 00 214-63 241-23 167-II 23008 Infant cerealfoods 171-81 205-2 206-93 186-69 190-47 Frozenconveniencecerealfoods(c) 98-88 104-61 10711 102-75 103-31 Cerealconveniencefoods, including canned,not 60-82 63 07 61-46 64-45 62-46 Othercerealfoods 40-46 45-25 42-49 40-54 42-20 BERVERAGES: Tea 14412 170-58 177-67 184-51 168-61 Co0ee, beanandground 239-92 243 11 249-65 244-45 244-46 419-77 453-67 453 04 -80-93 450-39 175-67 178-33 169-86 166-46 171-35 Cocoaanddrinkingchocolate 106-81 111-31 115-37 117-53 112-35 Brandedfood drinks .... 90-72 100-35 105-15 106-59 10008 MISCELLANEOUS: 19-36 25-43 19-82 20-67 21 17 Babyfoods,cannedorbottled 73 05 75-85 80-97 78-76 76-87 .... 27 05 27-74 28-35 28-61 27-86 Soups,dehydratedandpowdered 218-77 21313 222-33 210-79 21567 Acceleratedfreeze-driedfoods(excludingcoffee) — — — — - 79-84 77-71 79 00 82-48 79-36 51-73 49-92 52-89 52-12 51-60 236-11 239-23 246-29 256 00 24409 Tablejellies,squaresandcrystals 46 01 49-83 51-46 49-70 49-41 34-67 35-39 34-80 34-10 34-77 All frozen con.eniencefoods, not specifiedelsewhere 122-67 122-67 — 133-33 124-80 Salt 1314 13-50 14-02 1404 13-69 117-60 139-83 137-50 132-58 12937 Tables 41 TABLE 10— continued Averagepricespaid n 1984 Jan/ April/ July/ Oct/ Yearly March June Sept Dec average Suplemeniaryclassificationsfb) 1di MILK AND CREAM: Liquid wholemilk, full pnce:— UHT 21-70 2117 20-99 21-15 21-27 sterilized 22-47 22-54 23-10 23-17 22-76 other ...... 20-87 2109 21-72 21-74 21-34 TotalLiquid wholemilk,full price .... 20-97 21-17 21-TS 21-80 21-41 Other milk:— 19-53 19-83 20-46 20-47 20- 16 other 76-73 93-57 80-58 75-39 8113 Totalothermilk ...... 22- 16 21-54 22 02 21-68 21-81 CHEESE: Natural hard:— CheddarandCheddartype 114-73 114-52 115-24 118-94 115-84 Other UK varietiesor foreignequivalents.... 12306 12309 120-30 12212 12213 Edam andothercontinental ■19-48 129-69 131-92 139-42 129-16 Natural soft .... 140-55 131-62 132-22 143-93 136-48 Totalnaturalcheese ...... 118-64 //«■70 118-40 122-57 119-56 CARCASE MEAT: Beef:—joints (includingsides)onthebone 93-20 104-35 146-64 146-39 111-31 joints, boned 179-63 182-53 177-29 177-97 179-26 steak, lessexpensive...... varieties 146-38 147-42 14818 14613 146-94 steak,moreexpensivevarieties 243-26 265-41 260-58 243-50 252-78 minced 114-35 112-40 110-75 109-81 111-88 other,andveal ...... 99-38 165-89 192-57 192-12 154-04 Totalbeefand veal 152-73 162-20 159-75 156-80 157-49 Mutton 98-58 126-41 79-52 110-43 103-89 Lamb:—joints (includingsides) 11429 116-96 11108 118-85 115-31 chopsiincludingcutletsft fillets).... 129-45 140-82 150-13 146-43 141-55 all other ...... 72-59 64-62 67-58 64-44 67-61 Totalmuttonandlamb ...... 114-70 121 11 119-56 122-34 119-51 Pork: —joints (includingsides) 109-75 114-87 108-73 115-42 112-13 chops .... 126-73 128-49 134-55 13118 13009 filletsandsteaks...... 145-83 163-76 157-82 170-36 159-17 all other 87-21 88-60 85-63 90-23 88-19 Totalpork 116-69 119-96 121 02 121-52 119-70 OTHER MEAT AND MEAT PRODUCTS: Liver:—ox 54-63 60-43 49-24 51-90 53-51 lambs 76-85 13-60 81-50 77-46 79-56 pi»' 59- 13 56-01 61 17 60-99 59-21 other 54-67 89-14 14009 83-51 104-38 Totalliver ...... 67-59 70-26 70-93 70-15 69-70 Baconand ham. uncooked:— joints (including sidesand steakscut from joint) 112-68 124-56 131-35 129-28 123-92 rashers,vacuum-packed 144-52 139-58 148-40 151-79 145-86 rashers,notvacuum-packed .... 118-38 121-43 123-50 125-59 12207 Totalbaconandham.uncooked .... 122-29 126 01 130-38 132-05 127-45 Poultry, uncooked,including frozen:— chicken,otherthanbroilers 65-36 6818 73-13 67- 15 68-20 turkey 112-84 79-18 100-98 8907 92-58 111-76 90-97 80-30 84-97 93-42 Totalpoultry, uncooked,otherthanbroilers SO-S3 73-75 82-74 76-99 78-31 Meat piesand sausagerolls, ready-to-cat:— meatpies 9613 95-18 102-94 101-32 98-84 sausagerolls 100-14 96- 19 106-12 99-27 10011 Totalmeatpiesandsausagerolls, ready-to-eal 97-13 95-36 103-43 100-98 9907 Frozenconveniencemeatsor frozen conveniencemeat products:- frozenburgers 110-33 108-41 10802 110-78 109-39 other ...... 93 01 95-53 96-64 < 90-68 93-84 Totalfrozen conveniencemeatsorfrozen convenience meatproducts ...... 100-92 101-15 102-19 99-43 100-90 Othermeatproducts:— delicattessen-typesausages 134-64 13604 138-95 144-96 138-74 meatpastesandspreads .... 181-68 193-33 17201 184-83 182-57 meatpies,pastiesandpuddings..... 93-35 92-99 94-96 95-83 94-22 readymeals 167-67 203-94 205-06 180-77 188-70 othermeatproducts,notspecifiedelsewhere 11706 108-36 116-76 115-10 114-61 Totalothermeatproducts ..... 124-24 134-85 132-78 131-96 130-87 42 Household Food Consumption and Expenditure: 1984 TABLE 10— continued Suptementaryclassificationsfbj fdl (continued) Averagepricespaid in 1984 Jan/ April/ July/ Oct/ Yearly March June Sept Dec iverage FATS: Butler:—NewZetland 82-67 81-97 87-49 85-14 84-26 88 55 90-98 94-74 9603 92-15 UK 82 53 83-46 88-59 88-96 85-65 other 83 80 83-39 88 08 8615 85-57 Totalbutter ...... »401 «4-5« 89-15 88- 16 86-40 Margarine:—loft 4108 43-53 45-25 44-59 43-57 other ...... 40-68 42-66 43-62 44-46 42-74 40-98 43-32 44-87 44-56 42-36 Other fats:— low Tatspreads 6109 65-34 68-27 68-97 65-93 other 73-76 73-22 69- 19 73-73 72-49 Totalotherfats ...... 66-82 68-77 68-68 71-20 68-87 CEREALS: Other bread:— rolls(excludingstarchreducedrolls) 52-56 51-51 51-68 5217 51-93 maltbreadandfruit bread 52-24 50-71 51-88 55-41 52-44 ViennabreadandFrenchbread .... 39-80 38-34 41-38 38-59 39-60 starchreducedbreadandrolls 43-77 41 02 41-48 40-33 41-79 other .... 37-59 3910 37-18 43-18 39-04 Totalotherbread 47-22 47-61 4805 49-23 4800 Frozen conveniencecerealsfoods:— cakesandpastries 111-46 118-91 120-32 122-84 11903 otherfrozenconveniencecerealfoods 94-36 97 03 100-38 90-96 95-52 Totalfrozen conveniencecerealfoods 98-88 104-61 107-11 102-75 103-31 Cerealconveniencefoods, includingcanned,not specifiedelsewhere:— cannedpasta 27-53 27-32 26-66 27-00 2713 ...... 106-77 128-38 103-50 120-42 113-21 cake,puddinganddessertmixes 77-69 86- 12 91-91 84-02 84-75 othercerealconveniencefoods 140-22 146-23 163-23 149-80 148-70 Total cerealconveniencefoods, includingcanned,not specifiedelsewhere 60-82 63-07 61-46 64-45 62-46 (a) Penceperlb, exceptperpint of milk, yoghurt,cream,vegetableand saladoils, vegetablejuices, fruit juices,coffeeessences;per equivalentpint of condensed,dried and instantmilk; per one-tenthgallon of ice-cream;peregg. (hi SeeAppendix A, Tables6 and 6a for furtherdetailsof theclassificationof foods. (c) Thesefoods arealso givenin greaterdetail in this tableunder "Supplementaryclassifications". (di Supplementarydata for certainfoods in greaterdetail than shown elsewherein the table; the totals for each mainfood are repeatedfor caseof reference. Tables 43 TABLE 11 Percentage of all households purchasing seasonal types offood during Survey week, 1984 Jan/ April/ July/ Oct/ March June Sept Dec fish: White, fresh, filleted 14 13 14 13 White, fresh, unfilleted .... 3 3 3 2 Herrings, fresh, filleted Herrings, fresh, unfilleted "\ "l Fat, fresh, other than herrings 3 "i 3 2 White, processed 5 4 4 S Fat, processed, filleted .... 3 3 2 2 Fat, processed, unfilleted .... ' 1 1 Shell 4 4 3 3 69 68 66 64 fresh vegetables: Potatoes 59 69 61 54 Cabbages 28 32 22 24 Brussels sprouts 26 2 2 25 Cauliflowers 17 26 21 22 Leafy salads 25 46 38 23 Peas 3 Beans 1 "i 8 "l Other fresh green vegetables 3 3 2 3 Carrots 41 32 32 37 Turnips and swedes 17 7 5 12 Other root vegetables, fresh.... 12 7 8 12 Onions, shallots, leeks 36 38 34 32 Cucumbers .... 18 35 29 15 Mushrooms ...... 25 25 21 23 Tomatoes ..... 42 61 53 35 Miscellaneous fresh vegetables 15 18 20 15 FRESH FRUIT: 30 31 15 14 30 16 12 22 49 56 46 42 14 11 9 12 4 7 34 4 Grapes 4 6 9 10 Soft fruit, other than grapes 8 12 31 38 33 30 Rhubarb I 3 2 4 9 6 Regional and type-of-area averages of consumption, expenditure and relative price levels Tables 47 = US ? *100 «о Ы 8 1-64 888 888 m 0-53 0-37 «N-* <* О •3- «NO «N »n i Г»1 "-t00 с "■" —«*>О .с 11? OO — «о О II О &•O >Jií с-!i Z о wim 1— 00 «4 O ГЯСЧО (Nч»»N 1-1 ¿lij J^ Ов — «N* OO О 888 88а It 00 a n*>V w-v S3 ■ТТ f. —г- ■* 1 3"с Is ■о С « OO — во О вог- о г- г- о « О о>о о см>о Ij s О ,_ о 2 5 >. S oo «ЛГ*О Г~vi %С z о 5 OO — «О О X - Е ¿SS S8S < 00 f? 2 5 the XWMM г*)»О-С OO — OQ о JT. 0О£-■оо ст.о г- politan bation conur Metro and Central districts Clydeside *л<ч о 2 Si t— S» S г- —О о>т* V с OO — о. о ? -* -T f*>W1— о OO С О — в J SîS о Г>Г-1— о оог- Bfjl ~ Q 2 С - OO в» m «î O ~ о о о о о о oooc ■* 2 •V«~i v. —0>Г~ ГЧ0000 £ 3 — JC ...... OO OQ о 00 Ч Ф CrС- О г- г- 5* (>1>О —О OvО & о 8. ¡2 -â 2 g -о OO — во О oc 00Г-Г- G rj a>о о1 *ö»у oo r- «4 V 8 -à -S •no> OVO и->iOir% OO — •NV oo О О о оо ~~О **" (У о4-о о о о> >*■>OO о 2 5 и-lfi Г* s —елV то« — °i OO OQ О 9 с о S cV О боб M в о t- о о 9 S s Г- i-i f""i vi ■Í S-ol" О ■* *** — OO — OO О 0>1¿>0> (7>О0" X JZ v. s IS,4f г, nc E sa *С ОО о о OO — 00 о z О*Ф(У О О Cr ■a с П%00 *n •o— ? а v-iri \0 оо^ г- О —— ■« M Л. ОО — "N■* oo о с 888 858 И 1— NO> О *Noo Г4 «ПМ fi 4t—— м j; ч: "л OO — IX 0 3C ¿í^N —001— Ф»о о«ооо ■в fNO oo JN О «ОчО О ■*Ч-. w _;_ о OO — •NV во О of etc fb) deflated value (all and indices of food and on: produce, etc consumption valueof convenience energy and allotment garden foods consumption convenience foods purchases of index purchases expenditure expenditure,prices by prices consumption Canned Frozen Other other garden produce, Total Expenditure Seasonalfoods Conveniencefoods allotment Prices of Value of Index of Food Price and foods foods) Expenditure Expenditure Comparative Total All VaJueof Value of (i) (ii) 48 Household Food Consumption and Expenditure: 1984 №«r.r~**•"> h* 8S? to í?. 8 o I > nC* — «л** I Í8.|S0!C"8JS "to© о о ^ rñ© *-im «ь ^ ■S SS O-oo ■с OnOW 5*0 * с г? i—>о о * о * — О —fN 00 móooó > »С•*i*i N-1W« ГЧ 5 03 S «A ■лооло 2? ? •*ONIN * mO© О О > •»ó •* « -С » ne«» fi Otr» Гч *Nr^Г- Q > 3 С no©о г- © 8 Cn!— s —Ci < '7 r■ 00 1* mOO О О »Ó m « tein IN or*> tnо О f">© Г- IN 5 rs»0C*^ nC 5 - I - .Г-Z "1Л0В IN ас .2 a —— s: * •Сrix ГАГА 5 S «ПО I— I »*-.«« trj - 1 1 ININ м w r-.V _■. oo• — Food I codes ^ r- S * ев ^—О.О.С* С Q. С 8 О"çrw ÇT о ° ° 1 .Ü Б. с. î ... .ï . 8 3 - Е 5 I ^ о ! su ■¿■5-g-SB I § fil SS-a M 8 - 5 s i ■o Of* S »i с л E ¿ ¿i .._"§ с H >» S» « с Шля •■" 2 - qE- t- I 1 ^ з П "F ¿ ¿ ш 8 £ S ílíííi Г-ГЧ »i -т_ 53 -39 5Я ■i 1-61 110 115 1-71 0-46 303 4-45 ■i о SIS 4*17 9-37 ■с I 12-20 15-77 42-31 О«Г- ГЧПГ>ЧЭ ЧЭГЧГ1 ЧЭ ЧЭ гч —i ф -* «МЛ —о О»Очэоо oo в «^ЧЭ«0 fi Ф иÎ: Sl|l — о —— I4f-- Q e>гч Oí—«^ «1 — ОС NW — ЧЭ43 4fOO CT*гчf^ гч г~ ■ 28 О Г- ТГОО 8 1—Г- =' ЧЭЧЭЧГ ЧЭ ЧЭ Ijj о О —— ГЧГЧ iriOw «о — 1 s Wи 3 С — ОХ ■а гчо OsОО— О Г: о о О 4fГЧО г4гч t- ой о г- о. г* «I 5 г- Е — О —гч 9 ГЧOl—ГЧ t>ГЧ 4f—4t VI «П Os — оо t—оочЭ ЧЭГЧ ОГЧЛ— «I «in ГЧ 4t Êll£l&ni.S ГЧГЧ ОО Г- Ч* ГЧr- 8 " — о —— »i п -Т Оч— CS ГЧОО4t 4t гч S í£ SSO 8js Tt —— —_ _ о ГЛ00 Г-Mffi оо «-> с BJ 5 S8 —гчО г— 3 О 00 гч—г- г- — ¡I — о —— г- — —— — 53 00 чэ чэ IS. ОО4f«-s4f О 00OsО **"> "-! »"1 О О * its! — чэ«м~- 85 Ö«t~—ГЧ CS Й8 щ 00чЭчГ ГЧ О Г — о —— ГЛГЧ t ГЧ—<~А — »1*3 >п CS оогч ГЧГЧЧЭг-, чэ — -С — гч г--*о Os1——ГЧ о. ооОЧЭ ni — — "I ГЧГ- 5 й= г- гчгч— гч5 «I «-Í* 4t 4t — С » ГЧ4f—ГЧ CS о«— Очг 4t «■>О «-.00 ГЧГЛ—г- 00— ehчэоо ty os 3 г 3 5з| f*>г- » 00 «I 000 00 4 —чэ — —— ГЧГЧ r-j«-.—— — ?5§ о ч» Г--т—4f--- «1 ГЧ— s О f\ (чоо чэг-«м- п->оо з я—2-à-oс чГгл ООfS—«-1 5 ш5« — О —— ". гч4tгч— ^С4 Г- ГЧ4t «") »Л t — & -С W ©ЧЭOs 00ЧЭ4fОу ■о Г- 4fгч О ti «5 = чро> 5 -с 3 ООГЧч>О 9>00 ч «tí«i о* г- г* — о —— гч4t—— Öl 00— CS > ü c ?°°2 4 = es В ЧЭ 4fг-1ГЧ Г- О ЧО00VI 4f —гч —ОЧГ— гл 4t г ГЧ ч>4t4f ГЧгч ■4Ϋ->ГЧЧВ 0000 О«4tf4 О — г — Огч — •о ГЧ4tгч— OV— 0>0>4t 4t 4t ■a -с «П Г- —— О —00 sD ЧЭ — Si С Os «-> чэ osоо maoo^ 00 »*» гл 3 о О ГЧГ- ГЧ Z О Огч — "Л г^г^ГЧ— во— Г~О-ЧГ Г0 4t 9 ■о «-i ГЧЧЭЧЭ к ОО00 ГЧГ-«"1(*1 30 "| О —О« Os о — «лчэчО Ь| —о О0—«-Í0O гчК ГЧ4fГЧ гч о —— —— — 1 _ о ** ГЧ4t CS О« «1 «"I ГЧ ■c В 4t NOm «и wiínn гч — Г- ГЧм-1ЧЭ —о Г- 0О—гп > CS гчглчо Os Wl гч v. vv»л ГЧ— 00OW'l00 —о ООООГЧ — г- <11 — о —— ч» ГЧ4t—— 'CS 0>— «лпг- Mis f* ЧГ 4f 3 —— г гч <"ч s s г О сч ? чП ч*1 «-ioot>— — — —-s— ГЧ гч гч 1 1 ¿ ЧЭГЧГЧIII гл 4t g SI ЧЭ I! 8 = ¿2S «^ «-Í «-,чСГ- О 00 «^ "о "о в у С S3 в 5 -5 «• ■ ■ 'тЭ в ■|S в 3 > a ' оо . ■ ' .il ■« *J 1 " OD "О I s l| _ 00* тз и s- с > % ■ . • ■ • ■ За« .g а •»- о» й Ï ой S 1 1 î ¡С 5t ■ ■ -s 1 - 'S . 1 ■ а S-sg -С a с с и1я а < Б. ¿АъЦЦ Iff ¿1 1 !Л U. 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Б, i Il ' - с с JSSe ?дял BS - ¡4 Ó S13 s £ S В « ä il 1 5g? -S 1 1 8 g í8-s 3Í4Í Ï all i « н-St 1 M¡ s^¿ б I O *ш:*£0 i 2Ä 3*« 1 fCocoOffl ¿(-OU« 1 (2 lï ok во к S Income group averages of consumption, expenditure and relative food price levels Tables 53 s - oo s ? 3 «** M ¿в — «Ñit ао ô m III III v, — В, «TlГЧ■♦ 0Q — 5 4f00«Ч Г- 1»1вО < ад s 1» с ÔÔ — *Ч«Л 0A Ö ó =2S ¿äs ,_ и -s; с с я 1 IN IN ■ .~. i^WV "i oo ¡4 M д.г ^ ——•ГЧ «M воОС00 ■g Ш ÔÔ — *N 4r aô ô QC ¿Ó? к S j*S ta о -С * «n ¡O »^>Л ОО Г* £ « "5 о О *rt* oo 4 ~ F- (П О iïj w il •ñ "Ñ *¿ Ô - Е ¿6- гЛ^ О Г4Г-)О S с | II X с —4 * 3C-С О 00 OD — "О ££°, 00 — g "Лí»>rN OOíN — С ¿ — к во00 гчо ■Ñ s: S ÔÔ — ■* ô Г* осоов* & & 9* •a » -о -J 2s 1 о & JZ 2 S 5 К э s 3 с I с J= 3 п^оОГЧ oo 00 VC S сё -I (*iС?*г~ гч«лг> — ^ "о (Я «о ti U °° воoo - •N* во Ô X — С: ¿ Е «1 ¿Ö- я »»»»»Í ^ 8 Si3 S О 11 •1 -«5- Е « о ta 5, о б ■аг- ö V -* Г~1 <Ю ГЧ1ЛГ- с R О -С в sa и-1Ч>Г- 8 9 о Ш ut ?" о«ceô вооогч о Q-5 »Ñ*» «о Ô OB Е OÓ- 2 !l 71б1С 0>О О ь о «1 í U ¡ i о С л о О ■о * < -t r- J- «t oo .-■TV. ■■>'J- -1 s 1Л(ЛГ- R& г- ■а U4 •лг~in —» tn À ó Ô fe PS ô — «N Ñr 0> ОСО О* — с IN < ""-*""■ "™ ™* 3 .с Ы 3У о X ТЗ<Л 0> «П 00 «ОÍS f4 —»"iIN —. »N 5 *-J £££ ïï çb 5! 00*ч II ÔÔ — •Ñ^ 0A ô À ooöÜo oVo>— «1 ■s: о TS -S с . O. © S s m00>Л Ö> _ во tn^ 3 v. > **í m < in Ô. Ö »Nr- »г.О ÔÔ — »Nirt ó O —O OON3 w S? s; s "H "О 3 3 an 1 ' a. ' § с prices • ' foods) Ë ofexpendit (all of garden О etc. of food (a) • с consumption о 'S с. index foods .... i« Е indices by purchases and value 3 on: produce, consumption il il с and 8 purchases §6G j: "5 О о Frozen .... Otherconveniencefoods Canned 11, 3 deflated Priceofenergy Expenditure prices Valueof PricesIndex of valueof .... Food Convenience allotment Seasonalfoods ИЗ Expenditure Comparative Expenditure > A г-г*о> <о s E8S SS SS « < "? ?ss ■i •»*. м ■c 1 m©ó ¿ó Ab «МП ÎJm* -1 -С a, /: ". О —ГЧ '■' «<л- * S s < «NO— VIO 0h ГЧ— > г- г- — ??" сч 4- о т С Э ¿Ô MO «П «¿»г.'-е «•« * 2 > ¡3 6f, a сс в ^ «»MO* 0*Г4 мп 0* 00 R «j *в(ЧО «ri© 2R ? ■ri с: _ *?s м О Ó © ô W M© **1 ««« ¡.mr- ¿ S Is 3 -J 1 л С с ? s: -о — о «п 0 О S a 5 S &•О — 1-о (NM 8ЧК 3 .с " о Ш 5" f ¿ ~ ¿ Ô V Sí H Е mÔO О iñó «О T Л «r»M"! 3 2 4 S о а X о 0« ■8 е -С —oo»л »nrj M. м — -, ООСЛО ft ""го — f. ■в СЧ 00 Q "■« Or« й a s 1§ к: о о о vi OO ViO «г.г* ос *Ч•*м Otril- $ ■_ Е •■ч t¿ м с ос-в моо öö •» М© м АмчО M 1- g «с $. с л £ -С о ■í a с ас Е О о о щ и J9 "Of- <и О (40OIN гч,0>О сЕ s sa 8 S X CQ too * О •N ?» H s: ¡f. -* ¡ * с -с о с с s ■g к < *С«N* С*>«ri С4(N чЭ0>ар ад ■S ■ о <*ïОО Г- О «N —Г* * ~8Z Я 0> С с о ■J ■NMltO £6 МО© ¿о > ■*© 2 'У s < а Ti » i 3 0 о 1 О о ■о -г! г- S ■a »INI»! (M* (Nч*5 0> t^ „ ï •Л>§s 14о о о»о "t ?*? v?r »г»О < «ОО о О > ■»о > tnÍN*4 О»*)— и •C **1ы —, Г)M г* —<:— J T ,8 I Ы г* ri J.*^M¿ - ^ ы м •"-* oooo _ . _. a cao. a a с "~ "S SJ -¿ 7 ' i7~ "■ ..IP ° G s f E (pt . h яВ milk С 11] i wholemilk. h- Ï .18 hl ï E t milk Liquid Welfareandschooli Dried and other Cream ILK AND CREAM Condensed ШШ^.CL p ■- Й 5 £ 7 и Tables 55 < о аз: ss SS ? Я ОО г "-. 3 S - S ■ »Ч О (Ч ГМ о т S $ рсегч t —00 «*lO> £ 5 00ri Г»V4 ТЗГ- sa S 5 •ce гчо Si í?s Bf ?3 Г- Op— >c гл*0 I—0О i-%oao m M ri 8" C! 5 - .3 1 5 II 8=2 2 2 8 ï ■ [Л, I ff . — =■="5« 9-s S § .SS < ilî*8ïi Í § ¡■SBSSSff s б s S Pi U.ÛU. О 5 ¡в ÍJmSJJ > 56 Household Food Consumption and Expenditure: 1984 fSl ■<. •* о —* ViAirtN -t ~ а SS-- ts. 3 х во r~. ¿l Ó тгЛ ¿ -г — ., -r т — •Ч ■S ГЧ •^ à Jl ". ÔOÔ ? •N-оооg NQfAN "-i < 2S ? ?? >ooo г- i^чБ—ГЧ 1ЧГ- > •* r "* -* г- п-«л с «t > с гчÓ ■^ m * ÓÓ Ó с 1 1« s Гч ° mг- M -^. о>г-ч>* С íj S3 ■"• $ S? •-г■* ~ т-,f-J о« ^. ГЧ•©—— "i «W оооо (î> "• ■*" ГЧ|ч»*Ч«ГТ)- -т •с —, S « r4000 a " -j *1 Щ 3 ,5 о £ 5 g 9 0 о Ï »N« ОС^ гч 3 SS а -С ■nо В] ?;9-- V, Г 1 В — Е — *Э t» «*14" OOTl»! -т ее ä гч ÓÓ > 3 D Î "%— т С X s »ч50т > R С гч«л ОО гЧ»Л 8*23 (Moo ? "■ «¿i S'-' " ^ *: r«1 *o гч»-. Ч1ЧЛ* Ô ". —ÓOÓ >-ч J ГЧ ■n «г. Г. 3 г ti« ГЧг- с* г чооо 0ОГ*1Г*ГЧ 5 и 8 0> О 00— S Г~чС—— с E •4 ГЧ ГЛ ГЧTí "»ififiin —ÓÓÓ H -3 N ГЧ •n *п 1 si 1 z, э i с С а 1 J= о и ТЗГ jç с г* f-iaoО sa (5 Í s Я S S8 > »чл «г RS 00 « СП 8? ¿i ob »гч, г>0< M r¡w «O**i**>w^ è -г -^. —ÖÖÖ 1> -С о С -~ «I «N "1 <-43 ш О с -I с E -С о Í ■о < с < 00Vi -. — Г-,Т О >ГЛoor- f w <-lr- О- »ОГ- Т г» с -1 -* V>№ гч«л4-1— 8 ГЧО —О g о ä PS -i »п<* rain ГЧ < ГЧ— *t ¿л в * S 9 i. сí H 0 Тэ£ *»О m W-. С*— гл К В) 2 оо— í fl О f^lr**| 82*= s чТ О N1 О ~~ ° о < — -< гч— *N » óoó а?а ■о M г- O- Г- — Г- CT- |>,^ i—i г- чОО f- > 1ЛГ- r> t- Os О — -t о п г- •N v->О < г» < ГЛ <-j-T<-■w- 3 -". ■С Гч ^< r»i 00— *» ** О «t *» -ÓCC <*1 «ч «N = S? -r vO r- r- ",5 в ГЧ»♦ГЧГЧ NM ■ -ГЧЙ oooo i ■45 1 3722 u. ¿¿ гч — гчгч гчгч,,!5" гчгч гч ГЧ ГЧГЧ г « г. «-. ■ ■ 1 | • ■ 1 1 n■ï .с ■ ■ ■ J 11" 1 в й 1 il S В I 1 gl S ^ S 'S i ! til 11 -;-,u О О ь. 2 0 i* о H g£6 йш* lull IJ с i-: к u_ о С- С В ^ Tables 57 os*r «ГИЛ Гч Я 00i-l 2 ЯК* o Оч я <*i Ф ¡4 15 — •л — 5 ■»O sé¿í— $ 2; o*ao o> П1 r- S" NOr5ri sss •N¡е 5 в (*11-— 4J- O^Г- В, S H ^ r* R ooso «-i vn9>— i'SS S S ? •ч < — 1NNm ~" l >b^r С1 1 Д S sss •Л»*im OO »N s s ^-00*N ■£-> S?oS¡oo 43 s oor- so t X 3 a ss T1 13 r- ©— f*> »*)*s *°**^ »О r^«4 * $ r- — $ ^Nr¡ 00 — i s ¡§a с5 x: * ■а СЧ »»i—r* OO О — r\ £ Üc Ä s s; S 5 5 — r- О 4SS o>С о 1 Ô- ¿. ~> À s — jr СЧ О с* »m ¿ г е % as É¿¿ S?s A •^ о = с — 4 sO «4fsO* r- 00 » »Л M f*i »О и-iOv -с <~. r-(OO ^îfi с OO ——r* « »ч ■чюЧ *Ñ s é> " X) 8SR *-1 -a ¿АЯ о í" .с с 3I Я — С' „s гч 00Vi -«.O — s 5 3 i S — * "5 OO©^ 0>*г»0 •Or-«o •Л oo ? — rV ¿1 тз и «n«4 »O О*V vs ¿ Г- íÑ « "T w-i S t— _- > р "Ог- 0>—<"ч £4Q «i _ —Os R S ï MONO« Q $5 "Г0>f"i •^* r- О 00ÍN ? 1 sa ? 0Е ce À ¿ MO —o»W в 00 <Ô «n Гч. ^r te $ p- — ГЧ *сЗл S ÍNЛ oo в -1 □ -с К.—. _ — s о3 X n >0sCQ v>>£ OO o> 5 ?- 12 r»ïО О f»SФ ?? Г- Г-ОА ?Ss 00 > В S 25 s« Ó Ö 2 00 4f à É jó-rj¿ я -, soЛгЗ i al Srk s ■g jC-T-ï С-ri *> Олrj гч 2 R r3 s 5 ■> vi SSR Si Ç8 f — < o*©o r- o\ к. ¿ ¿\Ó »4 s ¿ 2 О Os я- "i м-iгч— ¿A¿ á «4 **« r- »^r- — f4(N r 1 о Z ri s 1 * f*îf. —so— 1 "^ * 1 OO f яя —. »^ oooo ■* 00O T fi . 00 i 8 6 £ * ' ' 1 i | "8 1 1 EL - fis Ë S3 с shell i i si milk g including 1 h wholemilk E С £■"о 1 1 -С ducts !ii 1 "Ê Liquid Prepared,including Frozen, Welfareandschool Driedandothermilk Condensed Cream Processedand Sal 8 si 1 ¡s. 3! 2 MILK AND CREAM: о S 58 Household Food Consumption and Expenditure: 1984 - IS. t—1Г4 _ 2 î íiO»» 2 8 Ç ssê s 5' ч 51 я -, ~~ "■ ■с ■ -- - 5 ss M - 11 вСÇ*Г~О* Í e s R £S$ S t =' M i < r 0>oo С ra (M— > 8 * ÍM—гч — Я 3 J § ■ —goо*vi во 14 О во IX > ¡ ев П 45 ос*-. ? ? X ss T •ñ r*Ç *r,0> «г. i m ' j irtNWin —, чзr4ù t>Г*.О0 ¿- гчñ ¿ * 3s 1 ; т5 ,_ Г) » 0>«Л» *N •л — m r-r-» о M f-- W о Ü p — —*-iг» ■O Я — ix rj — Д N £ с s П-c —4Гг*ое <: «¿ oc 00— ГЧ r-f> ^ \ -J ь гч Щ «ч> INNM гч -* 45in ± s M к 9> —ОС 9 во ЗГ ?8*Ь ¿4 « Г1 "0 w-iГ-во 43 и-. —1 r^r- > D -о^». * к M ri «-I — s¿¿ è s Я2 О .с Js * 3 a с 2 -С с TI S ^ воО'г*) 45 00 004ЭГ4 c* M с S Ï в W««* 00 э S ss Í s- и 4f M »Л г. tÑ Е S *=** «M« Я ¿ S£ о Í о 1a с э о •■*•с с *». Е 1 ~¡? 5 о ч. 00<-i ос Ч/ГЛ К ¡JJ с 15 3 SSS? P S s Г* г 8 CQ ¿ ix 1 _>. 11 M 1 -§ VC н v¿ 1 с I С о -С Ш ■g M t*íГ- гч Га 5 О" Ï S; 2 V, R 5 к S Я S -J 5t < r Г- ©ч*во 1? t ■ — ¿ -^ — ° £ 43© *-. •о v. Ч- ^ 4ЭСЪ <*i о M ¡И m Г- о г < " -i tn«4 ¡J < .с a О X w-i »ЛГ- Pi с Й ? к 0>г- Л S s V. <х ? 12 ç =?? ? — w4 — n-i ■ •яО ч5 0* > «00 g s ': r-|_"- —• ÏR § a| ■> 4?ГЧОО О Г. ^ s st Ее *ЙЯ* 14 « r- «^ f- s lt ¿ К W1> — ó < Г- ос- Л » Г- «гч *1 Г- oo— и «ЛО —, ——чг »— -. »я Ы*•) —^**1 oo 7 4 s é 3 чэг-оо S ——— r5 ri S к 4-1«»- sS 11 <ч 2 0 ï В« ¿à ¿ £: а ■* ? •s- S 156- 162- 172- ~ ~ 203- ~ Ñ¡4 во ■o an cookin including 1 и i compound includingvegetable preserves,syrup С .... Я processed, green 1 1 ■ll-SS ozen, products ETABLES: »h herfresh her tatoes и treacle "a TS Honey, Margarine ] Sugar Butter Lard and Otherfats 6 JGAR AND PRESERVES: S 0 g£5 Л ¡¿OuttÔbC i O | _ lb K :J1 К > с K It ч Tables 59 t^O> 00о* •»i—ов1лр О 0> «N 00 ел (МО «лоо a в??"8 ^ m t. JC <ооо •*-■— -—»по*ч —чэ H 4D О*Г-—Ó ¿ •£><> a: Í «N — «n гчгч — г* ". -n (N **¡5 ■~i — г.. — »N ^ оо».г- « ri -í rvt к ^ о 3 г- С г *tri ri •nоо*ч^ ^~ et -T *n OO < СТ«ГЧГ- — •* •т ■*•»!—— r- —, 3- с « ГЧГЧ — ■* «^ •-< —1 UJ Е я m >0 С*— ^hOM^hri и <-|—и-, -o a _a H —9 "О* ajr-'Оам'С 00 ■я-оо г-J fN о «nв 2 J=M ^"" ^ оо et ? -~, — ó «Ñ г- — <ло > « > 1— s 3C g weo ш V, —Л — л Щ s¿-¿ > (N "-. w 3 _ С -СС 5 r- •* ч?oor- (N Г~*M«niN ¿C $ »4 — г- <л«л— г £ 53 * fit— r> оо > о о 93 ? -, о •¿, •jC — 2 —ГЧ Ow «4.Г~0"ï«N 1— "° кннн « В —— à Е —гч ri ГЧ»*1 ^ •n 3 S3 M о X с я Г*О Г—00 v\tnMO>N^ Гч —ОО*«^ 00 *» С ■♦о во»л *or- —oor~t- ri a о 3C £m ? Т. оо à Q ь r> ГЧ r- v-> OOO"* ^с OOmOO ¿ ; - ^ »*>о>^Г4Г- — — M тэ v* —— г* г* _ r< 'S -J о Л -С с 3 3 о о ,* О — \Р **> 0\ГЧ**——vi п-1 f»1r^о*»^ ^ о v,M a С: S i с ■N 1- Or- 1- ■N rr. и «л— V»«-« > f^oVíÑ— » ^i 00<пОО « □ SI 9 il в о с Ё о s 0 -о г- Ом —\С О.Г- О —ЧЭ4Î —О*00 с "ïOOf ? Зч ? 0 8 х «ла —о >è oo ч-, 00 _>> SI <ч — > MM — (-1 с в С о 6 А ■а ■B4 я ? t ^ ó — ó ¿ ó é> Ч о > a г- ао * гч >NO«-0 ЗС w-l -c", г* О < - *4> ГЧСЧ 1 в Í о г V) »-> IN1- °° а^ ««ООГЛ с ¡fi ïmViriXN 2 uri«»iri^ Г4 h4ow ï S s ¿ — Á — ô fe m ¿ о SI 1—ОО 45**> « (ЧО ■■*О АО О oo •n _ — V ГЧГЧ ■о 14»n—■*mО О а о *■ r~- —, с ^ VI ГЛГ— О ооооо ос > IN 3- ■N sC ■ о •W т Vi > 00<о г- о* w-i Гч 14 tri » w^О < >» гчгч РЗ гч ■1 ±к-° "-, m -» UJ W o> О 2 с S s я V» °Р Q ¿г. —1 14« S m ?¡ M ГЧ ГЧГЧ Д í-i rri nm - с « . ■ S . «i 1 ° E 5 ■•§• ■ 3 ja 0J S ■Ho ■5 - , , ..- . • ■ fl£ Й -I о* D с * r- Я"0 D-o s Û ,£.я -- ... .gl Z Ш С s ti UJ | ■-J= о Й — || ■¿3 Я I 1 8 > 1 5 — ig-s 111 ■fe 3 1 « ai ! ^ < 8 S Ë IgjJJi о "а 'S "a gCUfflOOQ с с ¿r-uum al С С ¿ rS S fS и о X s Household composition group averages of consumption, expenditure and relative food price levels Tables 63 mI—^ 53 Ó © — lié 111 888 —o> wtmv»¡n r-iч- оо — ©Ô — 338 mmоо о —woo 8~ О ос-rj Г-тчг V V 5>ее«i ¿ô- •ôô г- г- О* £182 * m^ гчг»v* —«о ——OB menоо «àó OVО О- -8 5U о ЧЭОСО ос—— ¿Ó- =ig 1 с. с о Е ■о 75 g SI ti 1? ,^c3 !"ï !--С II lili suu.5 2 ° EM? »ao 25 hjJJl -84! О -—■'---- u.a. 64 Household Food Consumption and Expenditure: 1984 о с po«N«О ОС 4PTM-Ч- < Е «** 3 ■*3 В SS H o>оЧос t-v00V> »п « ■*v, о 1 l», i*, —, r'( i*.l(i,¿ ¿ О •* ó —— "-. о оо »ô ¿ •♦ с> ^ 0 с r>* r* *•> «11—f* 00 •N ■рONO -,". 8 I Е 2£S35 > оогы ÍNl* V. Nr- оо «л ■* M ¿ ■ir >ó ó о ". О О О О ~. ÑÓ A —м »o— «ч __ - в ■ 0 Е о « 00*•%ЧГ**1<Ч •n5 оо с ■С Of- n -с s ЧГОО чгО •SIS 1 Wioooo *nЧ>гч О ■Л^ГíN в ! «*» ■» AÖ •»» *M(N <Ч 45 и •п J. ó —— -> 5 оооо "" f »п "5 a t—i в. vi « o^ i - я a s: - о О^о §&S> *?? A ó Ô —— с óó > 1¿ G r-ч. ooc- я -л^ № г-. Е -t«*- — I о «чо *оо «0 * — •с Í4f» *?* ос Щ 9 ——"•• О. *Ñ г^ОО О О "i MO flN- •¿(Ñ-V ч> ó ¿ —J. '. в Ч be ■a *- Щ 2E Г. s Я f-, ri-o«no w-lfsl -»*ЧO RsS г — ??? moooo •ч MO *Sj ЧГ«ЧГЧ QqrÑl»Ti д ^ ô ó —— -. i " <-. в1 — « ЧЭ "ir- г- ■♦r- o* ; ¡n '"""' г« ГЧ S28SS ? v\ r- oc -. 4ЭГ- s f*lf*l^ ?? *-, с *»>ооо о "* *1ГЧ»Ч *- Г*i© ё* ■-Ч ó ¿•1 — "l «ô щ Si Ï 11 '55 S v-ioigo С - i i' S^SPíS ?* o -*o ?f? г ~- o чТчЭ«г. чг C^rr, •i *»>oóóo "* л->0 4 *C ■с ¿ —— Щ ш О о. j If.H «O— Is. 1Лwio Osto^ »ч О ОС - —— •*■, pa s — 3 о г- о -S —«M «*1 г- -ччч »nQO"Л г~ •Î r-II- > -> < лОО OО > ЧТО "* r- -г « ■*^ #^ •N Г4 ¿ —J. ■с 2 -И ■♦ с ОО «nfi — ts Г- V. ■4 «n* — ¡ÑOCO ^ •*1 0000Vi Гч r 1 о Е ппОюО *** 00 ^ Г-v-i ^ ОО14 Г~ ч «Л NN« л ¿. ■к f-iOOO о 4» ÑÓ -. f\ —ГЧ Is.— ó Ô —— "- о ¿ о в g g. ■4- Of-. O —O SON<3 Я 3 ч? :233 Г- IN *o r- 8 ОО—t> ■*-. о ' ? h Ó Ö Ô -» "ï ЧТО -» 45"*fi ^ i 1Л <4 — ? î. > -т Ó»Ñ Б Ïf г- п r Jo» 1 к 1 —КО Г- «œ J 1 ' as r 1 о с -T оо0^ 0 «4 r~ 110,127 100,105, ^ 1 111-113 114-117 о [fa S 2 Z —,~.—..-«,у— ._. а а а а. а C- г?" г о о 8 а 5 "5 о 8я a ti о ■g !1 О.Л S I я о ' с. 8 ¿5 full ■ _ »с с ТЕ» Е ¡1 ^:-о = ! ■-? с о CREAM: ■à ill с . wholcmilk, -'S Е А и 1 -с LU ! С"3 j= 1 ш 1 X S Liquid III Welfareandschoolmil Condensedmilk Driedandothermilk Beefandveal Mution andlamb Pork Cream С s — MILK AND МБАТ: й 2 Tables 65 и rv OD » Г- чОООCO i о «*-|ГЧ оЗ«» ?? «n NÖV1 — (M > f*»*n ■*А —— oï»— rk о Ó даг>1г-*oM-t — — — О, т u s чОOmvt 2 ***> •о Minvioo— E ?Я m«*itf оо «ЛчО »г- «ч m *? m MfS -чг--- À ¿ч— -!. О ОООЪПГча-tk с о оо E о m <-ч v>О ГЧчО Г- оо чОMЧП—J ?? эсчсi-i >о ? Ofi 5 г»1—. —f-,Ч?о S о ¿>fÑ f4f*l— — Ôs — — ОО t> О О »лin é t—«ЛfNГ*—fl "i о ЗЯ S ОО оо öc Ç? ? г — T ■n »•»»** A чТМ — -. «*ï*nr~r-> -!. ÓÑ »n -т —О •> n о ONfN 1^ГчЦЛг«1 чО«П*ЛГ~ S «-»— E > *■* чЬ ?? ? ь *Ñ ГЧ — -* —о 00—i Q г-•чСО fi — Оч О Ч ЧО -Г CS > V»r*Г» Г- Г- »1*1о —с* W-1О0чСMQ Т J= ?* С *чгч «Пмм ос оо— ck » чО0«ЛГЧ > ï f> — — Гч 2 о Si ОС»ЧчОv-i о« 3 »» *"*.00 «л«il s ОСосО —1 Т1 s 1 M ça L. о ÑÑ —f*l—— ч> г- — о ^ Г^*Л«П(N -и — ¿ "Si X Л Г- Г4 Г- 0ОГЧО«л i ?•се t осi—ос 5 SS > ô. «***ч à г- — 0^О ^ «Л«N ГЛ —— 3 M0 £ S- V v 1 a е»>4frда«n г*гчцч«-чда 00 g 5 ^58 Г- »ЛчО<Ч IN Оч чО«Л——Г~ s »»>«»> nv-r* •N Óí4 ""> N«omo Ш 3 -1 CQ ОM — 00MOO — Г"-г»- * в"* •nо ín г»ч «лда Е ? 85 O^tMh < "^Т1. ? «Nп 00 оо— ó. H о АтАм ■er--*« rv•N — L- *м ЧОГЧ—«Л —да дачро s*4* s ■*чО«ЛГ1 1»<л <"l <*)О «да да 5 ir ir g. -* ■*— fÑ «n *чrñ -¿ •*■*oomO öo *• с 3 2 с ПXN s? я я s 73 5 я .с и-, — —чОГ-—QOOО— 1 » ОС-О — о *NÍ4 гч ; M 1 о "~ чО<Ч(M[Milt»i■* ■■с 5 *о "1 m «ЛчОГ- О СО о Ц.1 z Z *-.,—1 ■л о о с с 3 .. . 1 о. _о ■ . .53э « ¿3 . |а . ов - . . . а > с ° ¿i M я1 ^ с G Ш • ■ ' ■ ■«■5 Я э s Ö « 2 ■а ш >• Е í > VI "1 Cl.í 1 .-с с compou -С including 3 à; 1 processed. 5 green and эгеп, argarine tatoes herfats S: ETABLES: herfresh her »3 itter ira I О О С»h t- с — 3 з So IjííJo »их 5 ^a.u.Ou.0 с s S U. K. (Л > к 1 66 Household Food Consumption and Expenditure: 1984 sasïss к 4NO« - Ô Ô Ó i».00*4■* SS SSSiS « п X M N г-, « n * —lS (Чw-i(N(N «N■»с*■«Ó ю »л —óóó SKS8 ir- epr 38 SSÏS 5—*<• is=s с: о «%^ ■»«nО •*» ^ Я23? > vi »*> «4«4 Q —¿Ó© * ^ "^**}**>~ •*» 1 S'í. "1* Г-M «S*o v3 3 Й f (-iг*г~ *^iОО 00<*%с*ч Ï -óóe "al äS?S feSSS3^ s ft^wwOt -¿¿Ó s: f V S- I S 00 g -Сririi "WОС■*-» Щ "И J S □С-í О О ОfN О г- Яй**\ ÍÓrirl & -С^ -т т >f 1Л*0^ о *-><"4ms Д SS" E •SX с -о с " : о «¡г V *> Si !ïï е £ 5 е Й ï •§ 3 « S « i 2^^-S -a о-Й bis ¡¡ 3£с ? 5ooí í O ^u-UmOaa Tables 67 IN00 ff 000 IN.ГЧ4? с ГЧ оо* г— * INtrS45 s SS1— S ff £ ае 1¿П1л ff.»N —INOO •NON 9 *^o 5 s IN "1 и 0. rv о ао **>^ in S8ff »n OO»CIN r- S Г*«NО i Е loen « — ^ с «2S ** ™ Е ¡a о "■ 1^—О*M о- Ol n —00 4f IN 00О« ^ ff Я 38 00—S К t rj s S î r- 3 «1 о Is. ¡pi^ !«i О О ое—ff. 4 О 0OIN 00 <*iININ > ае оог- <л К -- 8 o« ff « "* ■* i "• W1] —Г--«-, Ô,ff Ô p. m « "4 и ft 0 1*100 0 i/, 5 in ir, » Я? 0000w-i r- IN Q I Е -, r~— -». -. s с ■5 in— NON > 00«П -* —9>мг»ffff — s S3 3 00Wl^ r , -, 8 ? *** ift»W ¡5 «п r^. m хоОлм ~" m CC ! .с -о S 5 О *1- О fi и 2»-rsjes у ♦N«Л« * ГЛИО S rj — 3 ff О 0ОГЛ ■чмм S ^28 X " If —gome*^ э. ~o Г- (NiN n « a *ff О "1Г- w> > —чО IN« =: О ■*«NIN $ r*> «-. с "5 »^ I 2 -а —r- __ ri я -С ri — -C— -g* ? 0 Z ^¡is «N«N 7 .s 0 -т Fi 0000 - 1 8: 3 о О Z Z s. ■5о Э - 3 В Д g 8 ■8 о 1 il-C B, -с 8 S -a С ■•Il 'д eo1- Е 3 =5 h E Ü._ et E ОС5 Ä с J= С г ¡g :: 111 ñ I § "О 11- = '- * z к = S ll E -С -C г G .iL ¡IlG О— ■s *§-îgïS | ш « il XS ill000 3 £ZQ. 2 §¿£ 5 1Л U. S 2 и S S fi u. fi 68 Household Food Consumption and Expenditure: ¡984 Ü r S 7 9** i« £S8o Ç ? - z — ?? в»*-^VI л <ÑW « — — "> Ь Я 14 *i f-J f-1 f. 'S т -с- г. г. \ р PS woe«* r* •??? гч V.г- — г- KONVI Г4-* ж.—— с g 5 s in Л 3 1 С m м Г1 ^ Sw-ir* а Sí.Sr-'S > 0 ?• t> M-i»14 VI s* «п Я2Я2Я 3 » " *'»" г » V s О •* —©A ¿ ¿ ЧГГ* »N i í N 1 X сч Í4 — > -. M —r*\—СЧ S С •ЛЧГ0©— 5 »ae X Л гч«лг- 4? s Е s >é ОС—1414 ¿ —**» т. ^ аег-г^гч 5 "" ■"■ ■N — ^ «м — m s » »o^oet-.IN ч t-l.-t X г "1 5 г-, s ?? -С <¿ »¿INW —*• > ï "" "" |"ч£J ~ ""■ r* ——f-S s С — » VlNOi » гч_ vi oocl m » У S ?? -* гч Г4 OOMvi ó -* > С ¿ R -¡2Я2Я s Г "8 г ^ ■*» — »-1V 1ч ■c •5 * г» NÄ * «O R ■wr- ~у 00»Ni—— n к "■ со ÁÓnlVI с •с vi »*i» m >c г. 2*^ ri —Л —»л - i oo ts. 14Г- О« oo—r- vi I MQQ« —00—«»ПГЧ 5 О У) i*. »-,— t. 3 ü О — гч oer- "i ^ vir- гмoo к Е O » f* ЧГ -С S 2 «1 -" g — 43 2 Е 3 с -1 ^2 л -r з; t •Of-oooo § л Е í » «-.00O4— г-l п s *r 1 1 1 1 1 i с ——— I « гчгчf-í ^ •С О 1 ^ "Л*г-ох ó U. z ^ u э ... 1 D. , V ü es ^ S" s я .. Mt . .. .Ia CL> Ç ¡s¡ с M » ш <ч Z E . > ' s- ■•«-5 .§ ей 2 С В э -3 LU >• с С/5 -л í■- >.E 3 Ш и с °* - et V t E = С o с S3 £ o J , -J -с < * a i- tu .. tí irt Ï £?-o | < а§ íü¡|lg£ 1 3 2 2 O %¿7.Z5 0 Цо-£б£б 3 u u_ - 71 k. > 1 Tables 69 в «N Mefc OO45гчг- о — -JC 1Л—о*оо H »n 00 S т Щ >Cw«in ? Г- —чэо •n ? ri ^ о ". (7> •n 45—-V**> ¿nr-¿s-fS — -, 0О0>ÓÓ ck 45 ¿ гч ó« В «n гч Щ •^ Г4 »-1 M чг ГЧ45 ■чM 45Г- гчO r* -owe« Гч гл « 5 5 -»ON ^ гчo>гчr- r- ^ > Г~Г*ЮО^1 14 вч Е "? f * —^, w-1 ^ ГЧЧЮО *1лтМО* > Гч И 43 гч— *"> »** ■ч. __ _ Я *з 14, N l^i» ITi 45ООГ- >Г1ГЧ~ 45 •С Й В* чгг- «N »O«» С5о*с*г~чэV ГЧ 3 s Т*1 43 г*) О 1-73 f- О -Сf> оо ■с 3-62 0-84 0-7О ■с Г- = ГЛГЧ •O 1*1 — W-* гчг-4 — -»■ гчгч V гч И M 'J NOO*ffi О1«"1г-~45 -т в s Я s о« a S^SSSS 4Î гчО ■*гч 45 в в ч -" *i ГЧГ- 4 V* Оч-Ч"t wi—ао чэ —ОО—о сь гч »3 с г | « —, ГЧ -ч ГЧ гч ■Я £ ^ 1 О 45Vi г*Ч4545 ^ -т R ? MO«"t гч ГЧ00—гч ^ S гч PR ? "■■ à -5 ■it — Ô о- ЧГ wr-rs» »KN^NO» гч s гчгч 43 v->■* 43 гч— «i Г4 > _гч — г 1 г. гч Í-I гч s .с ОС45 > 45О*45V%0045 ■ ■с ГЧ г* о- ГЧ^ Г- © l^NMr- О VI о CK* —*г> ос-й гч оо ж | s гч ГЧ •C Г'- в — ó i гчоо -t -г -t ^ГЧГЧЛ —1^ m Гч 14«Л— 45 г- »г с wi гч — S- —гч — гч ": "^ гч *% -4 г s 8 vigOO чьч?юр —er г- ГЧГ- ГЛг- ГЧ •-1 ю 3 г •5 * ЗБ ** О ■*45обГЧ^ ГЧ45в«f^ ^j г-- — — t*-,— м Гч V4 ",« »ir-t-— Olfi OO— 45— -г •с 45Г-ОО 45 J4 § **>«ч ГЧ V гч гч —1 <•• *п *-> ~1 5 й| I § —гч - >ОЧ*Ол Гч X 5 о — I—О ооО f--ГЧCT-ГЧ* V-. ? •п <9 & С: ¿V —— 2 г- »л ¡N oooor-^ »г,00^4w-f о- f4 45 •в 1—ос<~j •Г! с чгM К ГЧ — ГЧГЧ — ч ГЧ— 9 ". щ | s ч OQ 9 "* ^ 'ЛСЬ—00г- ч? Г- 045 О В 5 5 скчэ ~£ сьгчст>ооа*&• г~ mvi ^iоо "NS 45 гл s — Щ < г ¿ <Ь*с tv и-,—г^—ОО »^ к *Г45¿ Ó <^í 45 4 ^S^s > —гч гч гч *-< •П Я -. ■~1 H 3 с гчгч > эс«•<43С *>лОО ". ¡И s> о ■Ч' vi 00(*100ОО s г^ оогчсьг- ЧЭ ГЧ о о V-, 4| гч«ri — C> f-í — ск ^ ó N ГЧ 00 00«ÍГЧOs 1> à ^.¿^- ¡4 чэ гчгч — 43 43 1-1 «-> w я р 9 --> — se я оо ■"t д 3 3 S ЭР 5 я? № с« "5 IE ГЧM M ГЧ•» 'г^ гч_ гч ÏC 1 «Jî f-, 1 45 - 1 0000 'гч.5 3?2 = 1 G ta ¿X о ГЧ—ГЧГЧ —гчt~-_ ГЧгч„, ■WГЛ 1 —«»1 ITl ^ г- W-| 3 оо' -t О £ «о* ^£"^ г-, « с г Z С ГЧГЧ r-l • '-a ■ и ТЗ ï?5 - *о о E ■ э - 8 .и ■■2-5 .... 'X TJ а: 1 (г> * и - "3 а. Е с ■ • я S -a ^■о S 2 d О-« (st, Ш V Z Í С drin c:',- LU Z ta й. 1 bread ! LU — 1 ^ * — t ! H-SS EALS: her 1 ownbread hilebread holewhcatan | < ET*» 'S S 2 2 2 Flour Biscuits Breakfastccrea Brandedfood Cakes Oatmealandoa Cocoaand Coffee Tea 0 с EVERAGES: ota!bread S5^ g£o 3 ££**о s с ь Й u. к О k is x k S к 70 Household Food Consumption and Expenditure: 1984 iï-3» *>©r- Q*»*ï* © U*l\ Г00ÎMfi vi * о 4 3 3 N m i—Л i— s: "1 sa srssïss г- г»«лo>o> ■О "4 11 Я»*>сч<ч*»>»*i»•>гч I3,5 О 3 о I г- с -s: I a 3 fH**>^ООos^ г^ §•5 Ô Г--00Г- <о«Ьг» о "S « ъ, -s: Ш —О VI —Г*00 »»>—©f>С?ч "">—Oh 00 51 Ô г- г** ¿ «л« < I S § fe ——00 6 2 3 6 сune. с и „ j-Q Я ЯЯ M о О в —MNNÍN W х Tables 71 ë -*c ГЧГ45 РЧГЧ чг* о. Is.г- г~ ОТ г s — ¡s чгО О V-»О —M ■5 ЗЗЯ »NP4чэ W43 ■|1| WOOOO ч» w о *» ч5гчгч -ч^Л w © о —— ч £■»*! *-> ïr ex гч S-ë ——О 00О >*i ? —, Wf4 — »s— 00 — -. WOO©© > mo ^ •N о оо e О 9 "^оо<м с* г- ГЧОЧГЧ s V-, 8 w in i—гч гчv-irî ——45 « T5 ©© О з$: 4f — Оч о о —— *> s: л ° £- ( 3 s 1 j о 4f«ЛГ- 00ГЧ « —оч г- 5 S R до s M ГЧТЗ teoío --* чт Гч О —чггч 9s ■ч- f î f-- s g З'с ■$ Г4 1—гч С*г- w »ÏX «л оосКг- |SSS г- W4r ^* mmо ■о ■js «л 3» 45 i— *? 4) «j 4J г- —з *nV* Гч S-5 *оо*о 1 о wo о 5 a ■ °| ^b 1> Её с es -C •с. оог- w-i0О > 2 1 О 45wr4 43О о> > 5 i s Z * Í <7ь O w О ^ г- vi 8$Я — "s — S г* — «N •* О 45ГЧ*г> О) © о о ГЦ 52 о о Щ МО ?, Б *fl ^: с 11 —45 ©О© гч < К 53 "> •пгч WWЧТ sap гч 45 гчойчг -Q 23 .. -* ex "2 w о •» гч© Ч> гч оогч45 о ÔÔ — 3 si ооо j2 2 3 fl pf1 ОО* vi w «Л В К с*гч гч vsтГ45 é foods M wo groups -оо»о N? ■*» ó —— с "* in e о X u 1— s •Ч ■ч- 2 0«^ о o_ «« гччроо 3 s м i О^О a 3g «ПО f " — _ гч w о —— 45 S "" 1—W г^ г 2 —ГЧ,4 r ■ ^ — И ^ at о _ w Г I — — Г- S5до гч 45 1 1 1 1 00 ГЧГЧ ri J-^w,-- ОО00 ' чгооО H 4r w f--¥ **" m s г" оо 1= 1 о. а а а о. & О" "г-?" 0 с ! с S ■J 3 8 тз ' 2 8 full к и ._ «j в J2-0 С i TD с íñ ill с ■ч wholemilk, в i * I и 1 -с llï 1 Q ! •i OS £ т £ 2 Liquid ш Welfareandschoolmi Driedandothermil Condensedmilk Cream ILK AND CREAM: ?5£ Э5£ с 1/1и. - 2-— 1 Й £ S 7. s и к с 72 Household Food Consumption and Expenditure: 1984 0>*n 2 more more oo 14r> «S О г- вв<Л ос SX s ГЧ1-1—— adults, ос осФ»^1л or or О S! 3 I children -. 3£■£•-',V (N о. й Е-5 SS r- o»o *4с> —ÍN—Л "Г 5 г*in oo— О С>«COIN — 5 *Г> INifiNC- к OO— » t Г.- •л^ Я w» > IN»N —m—© •ч * — г- о «в—-л — mr- | г X -с ^ с ? с с Г- Г* S г в« *•WIN »1 5 0 « —W4 -с ÍNIN ас Г- OD S У 5 о Iо О*in —ГЧ 2 . ■ 4 - ■r — С>ОС V.» S OOw, i: v, v-, 1414 M" -r| «л -С?• *^ ¿ f^ —— f>© S с "3 14Г> О 1ЧГ-IN ^ IN14 8 _ — ■aS3 ???? O* Г-tOV »г» «o© À ININ >ein «Ñ p. tN— > 5? «N(N » ff.tr»to oo Г- я= 3i?8S 3 oe9> Г)X ". W V, «7 00— IN f*t |1 NN»* IN S IN— Ï.ScО * О Ч ^ r~r- © «^ Э) E-g E-5 SS S» IN ©ce 5 Ñ 14 <4r-i©14 À * — 1ч f>**>tO•Г oc —— R Я51 IN M — Si s* O r- О 00 (ч *»t» ?*?? **100 5 Г Hv> s. Г*14 Г- © •в f v£ IN ¿ o> '■5 ^i, « < 00¥1 ■"T f. ■*, 2 fMOt Ï M — •в 3 •-'S ? Ш 3 ГЧ(N oo i о -J о le IN — ■N CÛ С £ -С с Б z a- 14—— *t Гч — г, < * <^oooooo5 IN W1О О r~— Î5 с э ГЧ o*r> »в Wl 4f »¡s •С e - ININ ГЧ1-,©— 14 о X IN— fi Ml^ r- INtO Гч V-, 2 ?? —INto© Q ^ « 4t INlÑ W •*О IN > r. »*itO IN — OCr-1 jN 30 о 00СГ> tOT 1-IN 5 ^ №f>rs| ^ > —oo fj. ¿ с »»i *-, ft «C Ж -> ^-—IN« »*»О — — 00 jo —moo in oc —00 00 «crooo © © & «noce*— — ©— — ———rsi ín см ININ IN 1 1 — л 8| g •" _ и. s *Cгмгчгл -i _- ¿ 3 гл toJill-er- © ас «о ¿Д ÍNIN fN 11 , -J¡ . .. C-2 « Ö 00 ' ... b> . .1 «¡ "i ot ш « x>i с > & 2тэ " • ■ • 3 Ç С « 2 ■g вот: с e? . « S.E ' S ' ш ■ 2 Й а > 1 « £ il s "g ä û g * árts.Eg§ a с ■«la < Ь t ■ -S ?-s д а ¡я LU У of 1 ? 2а£б£б | UJ ■Jï к. Tables 73 Ç33Î 1^^*1Л1ПМ О* s -V■■£—— E-£S2 —СО ó «4 ™__ о *1 С ï f-4 9!°* »N<ЧО •*>*Nf*>— *0 "S Own wr- «o ??? 1 ole -P-NN 3 и *m r- r- —Os vi г- >лоо-9 c-гч■£— Ä «лOXNmr4 О 3 C2 -о г. — •ч, r~ le ООО я ° с "ï 3 -о О G >p— — -ó rN.«e■*оо •* О NtOO r "S О »»ri т Гч ri Koo* О ——*NтГГ~ О R оооо—— C5 T О tf\^t<лO **i «л "-, —ООО "^ О 11 UJ и и f>гчm»nr- 5 v» v-, mo —-r -c —. »^<Л^Иг»1Ф — S -ÓOÓ DC or ma g * or adults *2N* '■-4 f*i — ïê o> wmol(v 3D g E if VIÍN« ^ f»lО ■v>eCT*■* (4Os^i4 Om»ivOi •** ООО •*• r- 0 ç S. 3 5 ^■o -С ». V r- O* О о. 1-80 2-У2 4-41 0-10 6-13 4 — r« 13 ■5" оо Щ 5 21\W « 1 _i Oft -о ffl о 3 £ s! и < о — r- m rnrn *»i *»i viiCNin О < G 00CslO** »NnV MfN — ? —Г- —О Гч — с le **>—**»**> ООО »N О] X —— »Л »"»fi 1Э> R 2 оообо I tflt^wtrtO«! O» ÖÖÖ О *N '-f ОО1ЛГ-*о r—,Os г—Л*»r- "■y-r ¿vi £ Ф Oí «л——— S *: ——оо *-i — J) U4 4- о s Г-t,©CI w ,270 W"> 299. -263 -277 81 82 -291.) 01 (N—(NfN ™64 —™M *** - £ ¿> X ^1 I! ? M ГЧ ^ГЧ ¡ÍJ *4 г"* 6 I «3 О 8 оil E 3 . 8 .... ■o — 0 Ц С С < а ^ ■ -1Î LU (s a с ai a dr: and ! □ > z 8 UJ 2 BL. Brandedfood Coffee Cocoaand Breakfastcere Tea Biscuits Flour Othercereals Wholewheat Brown bread Whitebread Cakes Oatmeal Otherbread EVERAGES: EREALS: к о Totalbread 03 к LU 74 Household Food Consumption and Expenditure: 1984 »■- "■f j - ■с 1-Я IIS adults, 0-61 or or mo¿¿ *Ñ© «■■« ^14»*i 0-15 3 1 children ¡1 '1 o5o-ô *»!—•*■»NI г > 9 1] rtôeèô - —© <-•« —ГЧ— v, ri ~-, _ — »1 © © r* ri с ■ í»í49— » «4©f^ а 00«N ? i — —— ?r? «ЧОООО © •r ó © —— - C. с 1 2 -С «»1 — R ©*3 * r* г н 49 <ч3-T "« РЧОООО ГЧ© '■ •>■— »»1 В le ^ © j 0 ¿6- X ¿ * <-*^ 0 ■*О 3 *ÑÓ Ó Ó nàoôô —,"-i — — il 3 г* 2 ^ о РЯ 3 «МП r- чэ 'рог- 1 ñÓÓÓÓ > «Ñ© #n—гч Кир _ © 0-- —** S ïo-îo SR »nob«n »n 8 ! ñÓOÓÓ > > IN ©—— m* O 5 г- r- 95o>» > — s 63e 333SS M 4-t-àe во 5 г5г- «0000 »»>© © о —— > H 0 с r-.ee—г- — m Ë 5 0«« ï £ ri R KNO -с 9 le m¿66¿ ЧГININ © о —— с Ï ш I О ■6 ос -1 e 0 »»в- О« 03 .с ni y?. Nr- * «о > Е < JE *•*©©©© > fÑ© О *Ч *Ь «Ñ © © —— с о 4 2 r- *э •N «N«l во » —о ■*"JE 00 о s •Л rlíí j *->©ooo 4 *N»*>oo m © © —— — г. = 5 „S IN© »*>— 00■■c »•* 1 3 « ■ges-B *— ■*© 000 вСm Г-INNN« "i **>© Ö © M© — íÑ rr, "SES ЧОг| 0> 00 © Ó — — U во .О 4 m 0 -c с О. •л . —«Ло SI r- —o> <*^ 35 »п ri О ©О r ■ il -T'-. — Ó — — r- _*—©* S • IN»-> «N * 7 •->«-,-» *.Зе J, ! 00 I! J.*^«^! SSSaS а о о . 5 § S сЦм él 1 T !j ... .1 . 1 _ MIT ■e-aс ' 1 ■ Ti1 H"§ Of "?■§ I 111 ш«1 ? 1 ÍÍÍ x í 5 1 sas. | %r U. O.O.U. а« ¿Hi 5 3 й U- r< Tables 75 9* 9*— 0>m ■* s s « 1 S vCfN r- m— во SS mor moi f 1 "•" Г — О ГЧ— S>«oo m fl f>»^ "n S 5 adults, ог or 3 1 childrer P85»; -92 в ?? J 5-05 0-43 1 0-32 О ■*° с г» V ^ «Omm R LU 33 mГ*» «о 5Я и $ Я? -С с «ММ —■*— oo OvO v> Q n«'*l г-^ I--f\ о ■в о S я '£ Í э о а е v*»о CS r> С П С г -с (S3 «or-at s R8S3 г+гч —■ *>—о =c ao— f> «r-t>rfi г^ о *■ ■*- и 3 г F о ± I ГЧСЧ f. tv ■о s S 352?; f4 »*i »3= "" оо■С 28S2 -с OD O — r»l*l»l» rj O*^ »N«4 — ¡2 О -* 5 г О во ГЧ—«Чm •В > vp—»n— ri ¿Sa г*г- оо m Щ r»e>í40 г S? ■4- -3=2 гч se во— 00*—^ M« ^ rs — ZI R — - С _*1 r-, mm ГЧ0О»О °0 еогл 1-«ПОГ1 5 S SS 00о s ooH ч*■* ч**«Ч ГЧ —Í4 > ~ £ <*—— О ГЧ— »h о ■»о •л— «fil«"} о IV Ox SF^s S »N ос ?3 *»>ГЧ NW —— ex ОС— O —Ov—45 fN fSx-i e© 8 о 'S о m — её 00V© oo", ^ S S Г- "Л чОГЧт— § Г»1Л —Í4« — '•= £ П —f>— •o — « £7« ШО « * s si -- © 4- '■S с СЧч* > —о g — oo m f 1-67 1-48 1-80 «2 Í4Í4 4-32 ооr- oc-f О -с R О. # 3 g с В tv sc о 2 •■N -с ГЧ oc ?* ?? ^ vÖ 1-78 1-53 1-94 — 4-63 С r- -Г £ Hlr* 0> Sí 'S о 3 о X «Л4П 0<п «мл* ao 2 яззя —, 1-00 r- r^t--Ф ¡й- « ""lie ГЧЯ>—• — ov г- — o чС'Г.ГА-Т "-1 ^ l- "" г? *N о «ч— «чvpr- 4P T ГЧ*Ч 09>КГ4 я 4 $ 6>гчт<л ^ fN r-J more - or; — г 3> f>f- adult, ГЧГЧ - vom » 0Оао 1С s more — ■>r tiildren 14 —— и *. mас■£. o, О— —QP N —<Л vo S: SÄ S ¡S3 OO mm rf| -т <Ч 0> S •■? 1 •3 00 ■о а ел . с 'IS ш л ■о H > £; С э 8 oí ■ г ш g с f э ОС . . 1 .i t \ 1 i 1 й =1 с 1 о В ■3 in arce Tres 2 а and H ! ! 8 sa 5 з gil Frozen, Margarine Other Potatoes Fresh Butter Lard Se Otherfats 5а ¡Is VEGETABl FATS: ел 76 Household Food Consumption and Expenditure: 1984 5 «í о и > XW?» > Ar- —гчг- •9 a ? f4 m—гч ~ —ГЧt Z.ГЧ — ■-Ч -с sisf ^ s ÓÓÓ -í te r- ^ »■% г- Ё-5 ©8£ч5 3 n g IS тз l^eeiN г» JS ï ñSSS •o »n i» гч»ч^ о m —óóo " * О Ï ■С -R-" Q с - - G ч с .с »л^ e>r^ V гч*5 о ? s?ss ft íí jC Г-t-4>—ÍN О г*—^ OW <о —óoó - •с F о ГЧ "-1 5 z X с acr —ocoo —.r-l—w-i^ r- R О "Я-" *n •^ ■-J SS - ■вОСV. sC = "э 6-й Я5ЙК »1Л Г)« П r) 5 S r* ~ "■* О. — -, »NIO ^ OOO -j 3*1— ^ . > —"Г1ЧГ-— ssss О 5° '-j Е-= Е r- 4 —O 3S2S -»™Гi ~ — о "Я о t "a 5s m — Si ü^ **i ^ tr,iOv~i SSSS > V.^ r- ■•* ni s 5 8 5 it — --'i;ri f— 1 si Ol^m ;i M ? OOO ^ vi 8 & »t с - ,. ' с »-i-а ■s>iiinON» г* ~ч r- * ■^ —OOO «*i и !с rí •О t Ш с ■9 -3 <2 -1 *) 3 ОСr-íП »»1 ter- OCV-l»Лf»l « ЭС CO .с m ^ ^ О ~чr^f^ г- S Wi —— с '; ГЧ—ГЧ^ ^ r- ic ftNwiO^ >^> 1 2 8 < о X ■а — ^ »4«1CT-« &■ 9ЧЮО*— 35 o^so Г- «I o *» -r ='s 'J ГЧt*iINr*i •° — *Ч ДС *n óóó ¿£ Е ri r;ss^ ^O»". 1О s ss^^ ñ Í4 Г-*4w> !0¡ •o M ^ — — С c; «-,r- mо т fJ *ч 8 O *8S8 _ Л ¿*¿)¿ttñ ^ ". 2 ££ S ft 1«C • 1» ю i г1о s„„ 11 з v> 2 ¡s«- s* - г o 5 ■а 8 и 0 a M И V с о Е 1 -J .. —i il . .-g . < =4 1 jl ■OU 5"° = ¿i -o 0 V E •ií 2 У Я - O - S^ ? S < p2^ Û С 5 < * л- о о Í 7 "5 О я>.£й Ü gffl^Ö С ¡¡Hüua О (i k. a < Ш 5 -c Age-of-housewife group averages of consumption, expenditure and relative food price levels Household expenditure on seasonal, convenience and other foods according to the age of the housewife, together with comparative indices of food prices and the real value of food purchased, 1984 Age of housewife All house Under 25 25-34 35-44 45-54 55-64 65-74 75 and over holds £ £ £ £ £ £ £ £ (i) (per person per week) Expenditure and value of garden and allotment produce, etc. Expenditure on: Seasonal foods 106 110 1-30 1-59 1-82 1-73 1-62 1-40 Convenience foods Canned 063 0-53 0-50 0-53 0-60 0-54 0-46 0-53 0-46 0-37 0-39 0-36 0-37 0-30 0-21 0-37 Other convenience foods 1-66 1-53 1-69 1-74 1-69 1-57 1-45 1-64 2 Total convenience foods .... 2-75 43 2-59 2-62 2-67 2-41 213 2-54 All other foods 3-79 3-92 4-62 5-52 600 603 5-73 4-87 Total expenditure ..... 7-60 7-45 8-51 9-73 10-49 10-17 9-48 8-81 Valueof garden and allotment produce, etc. 012 0-18 0-19 0-27 0-26 0-29 0-19 0-22 Value of consumption ..... 7-72 7-63 8-70 1000 10-75 10-46 9-67 903 (all households = 100 (ii) Comparative indices (a) of expenditure, prices and purchases (all foods) Expenditure ...... 86-3 84-6 96-6 110-5 1190 115-4 107-6 100 Value of consumption 85-5 84-5 96-3 110-7 1190 115-8 1070 100 Prices ...... 100-2 99-4 99-6 100-1 100-4 100-8 102-2 100 Index of value of consumption deflated by index offoodprices ...... 85-3 85-0 96-6 110-6 118-4 114-8 104-7 100 -J Food 86-3 85-0 96-9 110-5 118-6 114-2 105-6 100 purchases 1 Price of energy 99-6 98-8 98-6 101-9 102- 99-5 99-3 100 ) (o) See Glossary. 80 Household Food Consumption and Expenditure: 1984 Г- N5« « s -43 K8SS3 «n ss 3 8SS »ne « "■f. m « .=■= ь v. », ,G с Г- t»r* к О-О -t * S 1 8S •» Очи« 3 ■♦' ©óó ■* m© •п f~^m •%■«*■ П 4 Г* E on— R я ? ! ——«nО ï Я$Я SS7 ^ Г~Wï-f O^* «n •ч «С "5 3 R 3 s 3 SS233 5 вогч»*> ;"=ï « i J > -f© ■ч- г~-г* >omb ^ 1 о. •о "О 1 s sssss sa Жоооо 4SS s г О м .с —. J. > Г- 1*1r*t •»I'-rT- * ■f "*" - 0 ? ïfa с Е ü •ч ft fi 00 R 3 S möo«o ¡sa s ^ —ГН ц J " о <Стгч »NMh f»l ^ a Ш ?l~ *NГ-ЧГ ■j 5 S 3 £Я ^ÍÑ* > -J •* 25ÎÏÏS Sí j. f*iО ^ ÍM«4 «IS« ГЧ Cl m (N < о м & Sí, »MflQN ^ г ^ 9 & «•л-* 2 =я TJ * —Г* 4N»l ^ s § SP J о "г ъ г*. r- ев r» oc* ? 53 Ы —»о— i i г i IE -* tJO00 * I! яя 4 *■*f* Я S r-l О -*— - ... . a со. a с I ¡T & о I a о s о ■Q О о ' 8 ■8 BLm ■ 1 EL ! ■8 mil full -• « e ч ! с ill (4 il' v El I 3. ä = wholemilk, I andothermilk 1 -с feet: гэ ц)2 g -с Liquid Beefand Mutton an Pork с Dried ILK AND CREAM: Welfareandschool Condensedmilk Cream IZO. EAT: s™0- ? s S 5 2 1- и Tables 81 —о г*- —m «л«л =3 -if -S £ о V%ОС- «О ■a Г-в Oí*l O» —г —С?- > •n oor~« г S8 ОСзо s? 5 во-«m t> » V cl о 45 «VЧГ «N '-■"■ (-^ %O0O4fг* г^ »С Q OCflf»»Vt —Г* f* 00о —в ? 5 3 5; оРо>о s г- «л Vi —f-.г~*ч s Г4 Ô —— •с ■V*"> •*ч- —<ч <"ч во«во««ЛО «л s * V s V-, г- шлг МО 0О—чОосг- с v« r»r>■»* > S3 «ОО«О00 s »о 3 О09>«0г4<П S5 — O —— ■*■ ** О т au < -С.«О «ГОЛО ? 00 ■*«ПM я S* зззз г ГЧГ* 3 ю "V—во*S s —— —— о Jlfl о О > f««4 ГЧс-1 о Q^nv.n -сï — I S «О г$(Чv» KS «1 —NOW» ОО —— •n (SlN —1fn —— о Í4 «г, о. о — О«NM —«О 5 ЯЯР s -C"■; г- 3«""15 s 5 ТЗ —r-i_ — IV. -J ^~ч Si •wir- fi p. r- т ——РП00(Ч ? 5 V, чОГ-ОСОС s О V. V, | 1 1 1 1 ——— ¿ «О1 (NNM »V ¿ 8 = 2«2 s ç «*1 V»«et--о об .., .. С с • ■• а ....1 о .. .11 «2 8 11 .. в* . • ■ ■о ь> &3 s Ш <■ ■SS fi .. s .|| = gc с i > с э W-. ■ ' ■ - ■С -и 1 - I в и 11 s ? -о c i lia я и II-- S •• 1 1 j fС ¿¡¡оliî «s ..sill I СЛ U. 0.0. U. 3 э sil шщ ЕП ш u. к '-Л > 82 Household Food Consumption and Expenditure: 1984 3Ï3 ss SS2¡S SS-- 'S" WS ■>ч^о niM«!C S33S «¡SSSSUÎ Я ^ >£■ViVi O I», V. ñ¿Ó¿ T^c-ii/.r do NO¿¿ ■2 :¡S3«S3 S S ч>vi »»ï«л© í«i "л -У) .2 9J ''Si'* S^f^QM4- OO t О ss a j$-»-»" -QCÓ .g 'S"" CI fc 8 ■VI^.«1^ I fJSHS ¡g(4N4 О * «С (N Ш s < ass? a *¡£Sí 3 Si v-if43 ^O"1 о ;¡¡ о яляя .... at s я a с с is Sí 1 ..IUI 1 il 1 s ¿ fc|| lfm 2 i¿6 и ß -О m а is ti К-19 г»-1 til VZZ ♦00 ПУ ÍÍ-9I ГО-68 -К к гс-и 91-96 68-9Z -я LS-YZ &-п 1Р10Ч -ипоц 91011 ¿6I9Z 01-п « К If-fil и-si íít SOI -Ol Ю-М 1£-9£ t9£Z 89-П 11-18 18-56 P861 /»•/f/ LIZ jMopo*s¿ II 8i if- ►61 II-C -с 10-М 98-61 lili ¿г fí-6í l££¿ 88-0» £$■06 (I-U 's3%dj3\o W.-Í9 soi IÏ-9H st-oie ¿S-66 joniiuD 16-toi 5Í-I 91$ K-ïl Í9SE if-ît WI8 (¿•1С ►6-lt IZ-6C C8-I8 ¿»■ff »9-ÍS ts-tti Í6-OT 'sdnojE ЕЕ-91 69 ое-eci 19-¿г St- ÍL-S WO здммпоц 1 г 16-41 8t-SI ¿166 £l-9¿ ZS-6Z W-K Of-56 «ff к-s» L*Z0i jo poof ¿Sy 81¿8 uwiu Ig-HZ OL-Li «•I 09-E 61-г «0 99-М 18« 19-ít «■•» osez n-a Li-гг 9Í.0Í. гс-9г »t-$£ oztoi (5(ээм jsd vi il LU-iL 98 «•г г$-г $00 :9fiM3snoij 0 »8-Я -6! 11-61 ii-ii »■8¿ 0£0£ USZ £9-£» 8Í.-99 «•» uosjsd K-iî L6-L0Z /о aievj. J3d э2о SI»puf! 9SIL » eos oi зэиэс!) 16-0 uz 10-0 to-zi 99-81 8041 ZZ-OZ Oi-LZ $£•66 9EEI « tl-l* (6-89 H-6S SL-SIZ 1 1Í SuipjoDDD ¿i [£ 9£ ce pooj * 6 Zl a 1» «роэ tz'zz t6-l£ !»-!£ -U-8$ '08-8¿ H'88'E8 9I'EI-II amixpuddxd poof XHjd wnpojd '[|nj рэ^ооэип ]еэшputleíuijiqio íftiUJ p/oyasnojj шалаpua 'Ш1Ч :WV3«D 1зцюрисpauQ putиоэед ц|1шз|оц* ONV ¡CMpuijna pjssxxjij pinbi"! VOd l»mi»N илмэ JDJWJSVJJDJ/DIOJ mui/noi Щ1ш\аю± гагчзщох :XV3W -asaaHD Я11И 84 Household Food Consumption and Expenditure: 1984 к S 8 29 4 5-99 *Ц 3ÉI 0> 2-91 гч •9 15-51 11-07 13-92 12-98 32-27 25-00 28-77 9 Я s ■0 ЖС ". п п •n о ы £32 S ^MOON •o 3S oo*wr-w ^ 00гл OD "" 0>O f»»r- * s s « 4 a = * ¡Q©> r- ', 5 R Ы Й5Я 5 S55S «3 5 sssss e> r- *o»^ -* £j ni* ^o « Ï ?. Я2Я = ~ о *^o Г- О««ОГЧ * S s (S. s S í 3 XNOOO Й5 r^До > « r~oov» 1ч S 5 r* — 21"" 5) S2S2S я 5 I 9t *T r- r- гч*ч r^o ■^ о 83=2Р r*0 с - -• -с «то CX 5 Я = 9 (N—f->—Д S О S H < oc - tíOOví К ЭСf ri T ? 3 $39 S ss **■* —— ¡f — 1 «n Wl tnî w\ ^ m O ín "О •N v-t « — — •n с Л <ч «». *^ с о о r*iГ- 00 t—WD—ОС ? x *■.f. X R s 5 3 — 3 I 1*1 «4 r- a6í4 Sf: Г- OOOs1—M ■«* 1 ^ Qt Гч H «4 <"Ч 14—*~\ s ш -J CQ V, с ri О < g. = Я8 ГЧfN^ r- í r- - л ■» T3 m H *n N «N ¡S —*■ D ——•naoci ri 4 «r-teOO §==SS -> i Г4 i II "" "~ SI TTT l -r w-í«r- O oc 3 0 ... .-g Б, V . . . S3 в , ■85 .. M . ■""з ■o s. S Im ш л 3? & -S > э- - ■ -i С -С 0 •11 = £■= 3 1 I «Il 1 E ta с ä 11 a .a -a «§, i- * < С j¡ ¿ и. -C ¡ч < &£ s t С .. S Ef-3 н а-= 18 > s О и О 5 ï s PI 2 3 ЦЙ1 2 u. ^j bu и к > К Tables 85 = '*•■ *я 5, r- —Ó ¿¿¿g«« •СI» ¿¿а 1Г-IN—V» « • sa « moc»r. IV S * S1" m ■5 «»•*• ¿¡2-¿ I —sCт V<4— Э Î ¿¡"ЯЯ-2 ¿ яя- о I. -. —r- v *. >C * 'S S3 r- r^« c* -* О *"11Чо о — 52$ 5 S 8 .с Q Vi 383*32 3 8Я-5 3 8 g. ш I -1 г» с < О **iо о «Л С* I •Vt~-mО $-28°: S 2 53 S fifi 'Г1 п ¿¿ ¿ ЯЛЯЯ ЛЯ ¿J. SS J, 58 Л »л^ ft m « "2 и ■оi а с m "г 1 ¿•5 il Si JlJ г 1« I ? ají i i ill it 2 £ Ш oí fj ■5o »2 S S ■£ !.!o ;u.uaOa O III Housing tenure group averages of consumption, expenditure and relative food price levels to Household expenditure on seasonal, convenience and other foods according housing tenure, together with comparative indices of food prices and the real value of food purchased, 1984 Type of dwelling Unfurnished All Owned Furnished Owned households Rent free with Other rented outright Council mortgage rented £ £ £ £ £ £ £ (i) (per person per week) Expenditure and value of garden and allotment produce, etc. Expenditure on: Seasonal foods 1-25 1-45 1-56 1-43 1-69 1-33 1-40 Convenience foods Canned foods 0-54 0-58 0-55 0-56 0-51 0-53 0-53 Frozen ...... 0-37 0-34 0-32 0-34 0-33 0-40 0-37 1 Other convenience foods 1-48 1-64 1-57 1-64 1-68 -71 1-64 2 Total convenience .... 2-39 2-56 2-44 S3 2-52 2-64 2-54 foods 5 All other foods ..... 4-62 05 417 4-86 5-67 4-66 4-87 Total expenditure 8-26 906 817 8-82 9-88 8-63 8-81 Value of garden and allotment produce, etc. 012 0-25 006 0-33 0-40 018 0-22 9 Value of consumption ..... 8-38 31 8-23 915 10-28 8-81 903 (all households = 100) (ii) Comparative indices (a) of expenditure, prices and purchases (all foods) Expenditure 93-8 102-8 92-7 100-1 1121 980 100 Value of consumption 92-8 103-1 911 101-3 113-8 97-5 100 Prices ...... 97-2 100-5 104-9 102-9 101-3 100-6 100 Index of value of consumption deflated by index of food prices ...... 95-5 102-5 86-8 98-5 112-3 96-9 100 Food ...... 96-5 102-2 88-2 98-8 110-7 97-4 100 purchases 1 Price of energy 91 99-3 1100 99-2 104-5 102-7 100 > (a) See Glossary. 90 Household Food Consumption and Expenditure: 1984 2 Г-(4» воoor- * Г- Nirt 45 = .c <лC50 « О —, * »M ? »M«M 1 «Ч W.w.ir. < !i глОО о о > mó ~| «¿mm <^л* m с — —— > э ¿ о .с V О* 1ПГ-»ч ~t 5 о о г- о t—ГМ —i- о «-i S Ш чэгчт *?? ОО ■» «пО о о о 41 filO Щ *■ ~" «fî к КОМ »i î S к S я »v»v. г- 3SSS3 SSS ? ? ??* «ооо о > -тс: •» Г- Ч*m « ¿t >e ГЧ сч о —— с t , 9-» v. V г t a —Г" a-j ~1(414 14 О «лво«л *- vïOOr- О 4 45— Гч wie А О m ^ «п —. '-, T y. с mOOOO "» 1 оо—m --, V-. M <-ч — ¿ —— > a «ô ■Ч DE ~Z ■ai 0 ? О f4r*i«N**", оо г- *->© p- í ï S h ?? гчт t— «NCl — > moó ó о "* ~° ^ ¿-f4 o\ —r- Z ОО —— -. bu ¡1 -, ¿ W f. о о о о > л° *ч Гч ^. ¿ —— "4 -J 6s f-jOI- 2 734J m -C < с .s jс О г- л »*i 45a® SSr- -» в • С -т—о ■*о О*<Ч H г- ©гч ri <- I-. ^ 1Г14-1 * 9 —, О m ОО О О •» «ЧО ^МГ"! ^ AsO •n тч м ô~ — > О »1 — <л ? ■» •ПРоПк Г- *°- —•"" ■ *Ч»"1 —>с— ? Ч> ст> ГЧ(Ч 55 — 0 INJ 3.88,9 73.77 51,58- -t 11-11 14-11 18-12 00-12 31-41 78-80 H 00.10! oc S А _,»^„_, _ С.ClO.о. о. с ZZ~ TT о S о. g ■ ■ 5 . w '; ' ■ и ■ ■ -5 ■ ■сp ■ï с с pr ГА fish 1 milk full s fish u £ i С ■à CREAM: ¡il ■J •а including wholemilk. -< . . В m ! с andveal t G 1 1 ш i 5 M « ¡С 11! 3 Ц1 5 з Liquid 8*0 Prepared,including Frozen, ILk AND Welfareandschool SH Driedandothermilk Fresh Beef Mutton andlamb Condensedmilk Cream с Processedandshell Pork EAT: 5ш bu ¿ 7 fi V S Z и Г- Tables 91 ■S0 —о г- ос—f-i о vi vi О Г4**МО№vi > = .c гч— ооо vtoo V (ЛГ" vi in (Чг»> veo * lai >лееп о> VIi- Ç???Ç 3 ó< ¿1 <ЧТЧ *Ч —— i——  »в>1Л1ЛМ ° S 6 г- гч 7-Х^О ? «NW- SR Vi r- C4—чТ s fl «*) М ЧГ—«ч Ôr* ? Очпомлоо if ¿ ■* ni —— s о g g О Q vi <ч ■o чгелгчч*о S3 г- чэг- ■* *n 5 vi —С VI — ? с 1*1fi **iч- —г* «4 r- r* Ó 0*_ o-.fi — »о и ad 1 ОС 7Î T3* 0 ».S. H v, — S 5 II œао O.' СЧг* ГЧ«Ч—— к Vi — Is. i ¿r-»*-ГЧ —— || « "S5 ë £ s § * I 0**>0 00 1ч Г- »*>ГЧГ- 45 я s « ——во* 5 00O 11 »ñ •*, -1. V *»n гг.-г _ „ Oí4 «4 Г*О vi ^ гч öS эс JZ"S s ? p 1 S с Э __ "0 VKN -* О* во ao глoo fN a VIVi Г~-mоfc (*i V, *r~ ■*- -N < s. ¿ <Ñ о гчч*м — ó — С 7-—Т "• 3 О g 9 -* Vi— V-! 45Г-OO S О (7* «о00О —- o МП ГЧ 1 1 1 1 M ri r*im VI 1 n б — ——— i, «-. 5 ^ «-, VI í-Ц^-Ч ОО С с ... .С3 ... о.1 ■ ' - ■ 3 I 11 С DU с а« ¿i i ■Аз S 1 « 2 . . ■ í .-о ш £■ е (Л *■ > с 3 ш ■; ...fi00"1 8 pe « 1 . . •1 £ î и s s includin . з 3 а processed а II green 1 I 8 S Margarine з 3 Frozen, Butter Lard andcom Otherfat Potatoes Fresh Otherfresh Other SS ATS: EGETABLES: 5 a ш bu k. §11ел к > К 92 Household Food Consumption and Expenditure: 1984 Г^■»>CO^Г ?i V\r*i1Л(ЧT SS: с t "■>лï S S ïS^S Ы -ÓÓC «Я5?8^ 2 SS ■*Г- ■»r e«tmOt Ñ¿¿¿ ¡s я S2RÇ ss^as 3£SR 8 = j^*r ni^win «ОООГ-«ОООГ-О S; <вf Ä t—O © ¡I ÓOÓÓ 5 »Пr- ЯР «r,Ooo -t asssça s C£ 5§ 8' 0ОГМГ — —14 - rMíí 5 Я ÖQ H NM" »Оmm•»O r r4000 S3 S = NIN Г-4 »*ЧЧs r*i *•» w l»i* ■*"- | qooq l ■( О A о Г4—ГЧ»S —rit^ —ri il i 11 elïll 5JJm J ipi| lililíSEumOm и Tables 93 NOT »ЛО1 SN«« -' < я г*Ó —¿ "i ¿s «л -ir i3 5 Я ? 5ЯЯ S —f«ïГ»1 3358 3 2SK 9>—*П s* I Г- r- ос SSÏÎÎ ««S s ss **i ¿ —«n«a 8- Г- MN .ЯК? '-8' -ч M Ы Г" Öoon«тоет s?; ??3 S! I — r' R- oqО —". * ¿ 11 S s ,ass Я8 ¡Ï3B Я" ?яя ¿i rr £ "- M ^ 38= 5S2 О» г* о», м ó ——- m■+о 58? * .«— т»,г о§ о> 8=2*2 ¿ •ss. ! '--s 111 sil Ц 131 * Pi3- 2 ¡¡s -■ -1 Ли § SO ¿lis. 94 Household Food Consumption and Expenditure: 1984 с = J= ? £оо*$ > Зг 9 85iP?R S «Л—П1Л *4 — *ГЧ (N "J î ?8 S |Л X. «¿N -¿ *-. > H 2¿ Я28 = й Í О*—1-ÍM S o>**1 "1 w.*Ч—«nОС 3 »*■■ <М|Чг- oo If &• й> ■* "1 —m — II *4 •N 8 о moo— 5 я S ? = ЯЯ8 •о ??— 1^. — M С «4 ¿ Cj s mг- S!S Í 00Д ? s 1? «ÑI--—■* г—mi ** > «■. - Г) » ——^Í —m ч "2 lïu. 8 к s с i r. »Oír- In. si —i t>o 8! "1 г- —m*© •K -* so ¿ ,£ Г-1¡J._ v- ^o £c Я —— «4 —' <~ ri-D-f. ï О S ^ r- "2 JZ g ш .3 в oa _j s л r- r~»*iо Гч ooо— г- Г-99«3—"■•*Гч ^ XftJ Í -» i-n ? «чr^oo« « < *-^4 > ГЧ—О —m J я s¡ 2^ »4—M —ni | -т О1 | 87 1! 135 138 139 143,148 162-171 156-161 172-183 184-202 156-208 203-208 .... э 3 . . . a.? _u .2 « ' ■a ■ • ' S о IE 00 ■о ç8 ья с H • Л с ОЙ ? Ш - ^ и с 1 Э m"". 0Ê & i . о compo includin processed green vegetables 8 Frozen, Margarine Fresh Potatoes Other Butter Lard and Otherfresh Other fats EGETABLES: ATS: otai Ш3 u. K-0 ¡иУ к- > к Tables 95 ■S i- г к ? « «n. Op I4*) о. _ "3 f*>■■ > 25o5í <ч— °*'"" •"» mчз— — 43 X M *1 S X «ЧГ-ГЧЧЭQ R о — -с с - » 8SB8SS Г- гч <лао—О ¿ ж. я Г»1ГЧ 8 "Я-2 ¡s-гя-Е «4 "1 ■~1 ï'ï г- С* ooe n«o> «л r. 0043г»ч— oc at R ONO- 2 S Ж. — •Àààâ ■ч A Э' 6* C*4300ГЧ N-t^ Wlfl « 00 ¿ "-i 1^. M — *П ГЧГЧ — > <ЧГЧ ■* ¡g "-. WJ I* за s =; „ О *Ч43~ * w-i R » — ззгг гч г , ОСг- f- ,£.,£ — Oç№INI4 —00 -с > 43Г- Ó — "1 r- à •с с »л*ч s ~z* 'с >. *»■ гч IS. > j«ca« 2 •: — SSS^S* ■С •ЧГ43■*«Ni оо 5 h ?? *£, с с «■л x*iCí ■«(Ч-мОГ~ ос ■*■-, oV »о о «%»*• IS ■Г. t о «ч > —— — M R •N *» -J 3 c * 'S я £ ■5 * тгр, 0>0CNO i/, 49 ■0 8 S í. ; х < с ЧГ—»о ? t Ç tX rj ■Sc 0000 «o 43ГЧ«Л© *-|Г40>**í—оо о* <> »С - э 00 4 "-< о Oü л — »n f*l — «-■,—«Ч — **ï <ч— >► 14 *\ '-J TS (S 5 Ш с -1 сjjj Ш э ЧЭ00 > ö оо—о е>»*i -с $ ï "С •С00 ГЧ—r- i— s 43 О < »n ( ■r-,— ^ ó 1 «n V. NMP--ON е> *■» «n ж о ¡N— *» *-. —ГЧ — *■ ¿¡¿¿b •n Я ^ Ч h о — f. 0> 2 5S 3 3 ""S fig II M3 304 312 281 282 264 IL u o 255 256 t 51-254 07-309 3 267,270 j 271-277 rî <ч <4 m 251-263 г* Г4 »^ "«•»»»1 ' ■g • -S Í i . 1. с TX) V л -о 11 Se "8 ш M ■о 0¿ Po ■ ■ ■ >• ■«£ m Л •■■■!■] с с ся-S i d< о 1 and (sian z ш а. food dri andoat 1 X . canned, ш 1 — 1 ups, herfoods î EALS: herbread 1 ownbread hitebread holewheat x: CELLANEOU < a 2 2 5 и! bread til Branded Biscuits Breakfastcereals Coffee Cocoaanddrink б Flour 5 Tea Oatmeal Cakes S2Ä EVERAGES: 5 gis 2***6 ) о 0 ¿ £ к o t- m S к H Freezer-owning and other household group averages of consumption, expenditure and relative food price levels Tables 99 TABLE 28 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, 1984 Households Households All owning a not owning a households deep-freezer deep-freezer (per person per week) (i) Expenditure and value of garden and allotment produce, etc. Expenditure on: Seasonal foods 1-39 1-40 1-40 Convenience foods Canned 0-51 0-59 0-53 Frozen . ... 0-39 0-30 0-37 Other convenience foods 1-64 1-63 1-64 Total convenience foods 255 2 S3 2-54 All other foods 4-86 4-92 4-87 Total expenditure 8 80 8-55 8-81 Value of garden and allotment produce, etc . . . . 0-25 013 0-22 Value of consumption 9-05 8-98 9-03 (ii) Comparative indices (a) of (all households = 100) expenditure, prices and purchases (all foods) Expenditure 99-9 100-4 100 Value of consumption 100-2 99-4 100 Prices 99-8 100-7 100 Index of...... value of consumption deflated by index of food prices 100-4 98-8 100 Food purchases 100- 1 99-7 100 Price of energy .... 100-6 98-3 100 (e) See Glossary- 100 Household Food Consumption and Expenditure: 1984 TABLE 29 Food consumption in households owning a deep-freezer compared with consumption in other households: main food groups and selected food items, annual averages, 1984 (oz per person per week, except where otherwise stated) Households Households Food codes owning a no: on a nine household deep-freezer MILK AND CREAM: Liquid wholemilk. full price (pt) 4 3-50 3-61 3-53 Welfareind schoolmilk .... (pt) 5.6 006 0-11 0 08 Condensedmilk .... (eqpt) 9 0-07 0-08 0-07 Driedandothermilk . (ptoreqpt) 11-13.16 0-04 0-50 0-60 Cream (pt) 17 003 002 0-03 Totalmilk andcream (ptoreqpt) 4-17 4-31 4-32 4-31 CHEESE: Natural 22 3-08 3-40 3-60 Processed ...... 23 0-24 0-24 0-24 j> TV■■ntJ■J>w 22.23 3 92 3-64 3-8- MEAT: Beefandveal 31 6-39 5-96 6-27 Mutton andlamb ...... 36 3-35 3-22 3-32 Pork 41 3-30 3-27 3-29 Totalcarcasemeat 31-41 1304 12-45 12 88 55 3-55 3-68 3-58 73.77 7-21 6 36 6-97 Frozen, con.eniencemeattsorfrozenconveniencemeat products 88 2-01 1 41 1 85 46.51, > 58-71, 1 meatandmeatproducts 10-88 Other .... 78-80 1 12-46 11-31 83.94 ) Totalmeat 31-94 36-68 36-37 36 60 FISH: 100,105, Fresh \ 117 1-51 1-27 111-113 j Processedandshell 114-117 0- 53 0-48 0- 52 Prepared,includingfishproducts 118-123 1-43 III 1-55 Frozen,includingfishproducts .... 110,127 157 1 50 1 56 Totalfish 100-127 4-73 5-29 4-89 EGGS 313 3-42 (no) 129 3-21 2-99 3-37 310 FATS: Butter 135 2-80 307 2-87 Margarine 138 409 404 4-08 Lard andcompoundcookingfat 139 1-44 1-08 1-51 .... 143.148 1-93 1-55 1-83 Totalfatts 135-148 10-26 10-34 10-29 SUGAR AND PRESERVES: 150 8-79 1009 9- 15 Honey,preserves,syrupandtreacle 151-154 1 86 219 1-95 Totalsugarandpreser.es 150-154 10-65 12 28 II 10 VEGETABLES: 150-161 39-27 41-06 39 82 162-171 10-95 10-52 10-83 Otherfresh 172-183 15-57 14-48 15-26 203 1-92 1-15 1-70 204 0- 52 0-33 0-47 Frozen chipsand other frozenconveniencepotato 205 217 1 09 1-87 All frozenvegetablesand frozenvegetableproducts, 208 1-37 0-59 115 Otherprocessed,includingvegetableproducts 184-202 11-40 12-63 11-75 156-208 S3-16 81-83 82 84 FRUIT: 210-231 19-80 16-89 18-99 Frozenfruit andfrozenfruit products 241 003 001 003 Other,includingfruit products,not frozen 233-240. \ 9-25 7-74 8 245,248 / 83 210-248 29-8 24-65 27-45 Tables 101 TABLE 29—continued (oz per person per week, except where otherwise stated) Households Households All Food codes owninga not owning a households deep-freezer deep-freezer CEREALS: 235 3-36 3-66 3-45 Whitebrcad (standardloaves) 251-254 1909 22-52 20 05 Wholewheat andwholemealbread ... 256 309 3-23 312 .... 263 3-89 4 16 3-96 Totalbread 251-263 29-43 33 16 30-57 264 4-47 3-97 4-34 Cakes 267,270 3-44 3-91 3-56 271-277 5-34 515 5-29 281 0-39 0-50 0-42 282 4-19 3-98 413 Frozenconveniencecerealfoods 294 0-83 0-59 0-78 .... 285-291, \ 4-94 299,301 / 4-87 5-09 251-301 529S 56-75 34 03 BEVERAGES: Te* 304 1-72 2-04 1-80 Co0ee 307-309 0-72 0-62 0-69 Cocoaand drinking chocolate 312 015 014 015 Brandedfood drinks .... 313 012 014 012 304-313 2-70 2-94 2-76 102 Household Food Consumption and Expenditure: 1984 TABLE 30 Food expenditure in households owning a deep-freezer compared with expenditure in other households: main food groups and selected food items, annual averages, 1984 (pence per person per week) All households All households owning owning Food codes a not 3 household( deep-freezer deep-freezer MILK AND CREAM: Liquid wholemilk, full price 4 73-19 77 02 74-21 Welfareandschoolmilk 5,6 0-04 002 004 Condensedmilk 9 1 36 158 Driedandothermilk 11-13,16 17-58 13-88 16 55 17 4-36 2-78 4-17 96 53 95 29 96-16 CHEESE: 22 27-54 25-17 26-89 23 2-23 2-27 2-24 22.23 29 n 27-44 29 13 MEAT: 31 61-84 59-50 61-22 36 2-44 24-81 24-57 Pork 41 24-50 24-51 24-48 Totalcarcasemeat 31-41 110-78 108-82 110-26 Baconandham,uncooked 55 28-35 28-9- 28-52 Poultry, uncooked 73,77 35 09 31-74 3415 Frozen, conveniencemeatsor.•.... frozen con.eniencemeat 88 12-26 9-9- 11-61 46.51, ) 58-71, 1 Othermeatandmeatproducts 74-76 84-34 77-41 .... 78-80, 1 83,94 ) Tota)meat 31-94 261-25 263-78 261-97 FISH: 100,105, Fresh \ 8-50 11-16 9-24 111-113 J Processedandshell 114-117 5-72 4-29 5-32 Prepared,includingfish products 118-123 13-93 17-75 14-96 Frozen, includingfish products .... 110,127 1114 11-45 11-25 100-127 39-31 44 65 40-77 EGGS 129 20-27 22-86 20-99 FATS: Butter 135 1505 16-75 15-51 Margarine 138 11-06 11-04 1107 Lard andcompoundcookingfat 139 2-80 318 2-91 .... 143.148 6-26 5-25 5-99 135-148 35-17 36 21 35-47 SUGAR AND PRESERVES: Sugar 150 1218 13-85 12-64 Honey,preserves,syrupandtreacle 151-154 5-48 6-68 5-80 Totalsugarandpreser.es 150-154 17-65 20-52 18-45 VEGETABLES: 156-161 23-90 27-79 25 00 162-171 13-80 14-29 13-92 172-183 29-52 26-93 28-77 Frozenpeas 203 4-48 3-35 4-17 204 1-38 104 1-29 Frozen chipsand other frozen conveniencepotato 205 4-86 2-91 4-32 All frozen vegetablesand frozen vegetableproducts, notspecifiedelsewhere 208 3-75 1-78 1-20 Otherprocessed,includingvegetableproducts 184-202 31-81 33-53 32-27 Total vegetables 156-208 113-50 111-62 112-5 FRUIT: Fresh 210-231 37-66 32-91 36-33 Frozenfruit andfrozenfruit products 241 0-15 008 0-13 Other, 233-240 \ 20 01 includingfruit products,not frozen 245,248 I 20-89 17-61 210-2-8 51-70 50-61 56-45 Tables 103 TABLE 30— continued (pence per person per week) All households All households All Food codes owninga not owning a households deep-freezer deep-freezer CEREALS: 235 5-96 7-07 6-27 Whitebread (s4andardloaves) 251-254 26-48 32-28 28 09 Wholewheatand wholemealbread .... 256 5-43 603 5-58 Otherbread ... 263 11-79 1215 11-89 Toialbread 251-263 49-67 5054 51-83 264 3-50 315 3-41 Cakes 19-58 21-41 -20-08 271-277 23-39 21-76 22-95 281 1-17 1-28 1-20 Breakfastcereals 282 16-38 16-10 16-30 Frozenconveniencecerealfoods 2»4 5-44 3-92 503 .... 285-291, 1 Othercereals 16-19 1605 16-16 299,301 J Totalcereals 251-301 135-32 14119 136-93 BEVERAGES: Tea 304 1808 21-68 1906 Coffee 307-309 18-28 15-26 17-44 Cocoaanddrinkingchocolate 312 107 102 106 .... 313 0-74 084 0-76 304-313 SSl6 38 80 38-32 MISCELLANEOUS: Soups,canned,dehydratedandpowdered 318,319 6-23 7-89 6-68 314,315, \ Otherfoods 27-98 23-68 26-83 320-339 / To4almacellojteous 314-339 34-23 31-57 33-49 TOTAL EXPENDITURE £8-80 £8-85 £8-81 Special analyses Tables 107 TABLE 31 Meals eaten outside the home, 1984 (per person per week) Meals not from the »Jet balance household supply (a) Mid-day All meals p sons Visitors meals out All households 1-71 3-29 88 •04 Analysis by region Scotland 1-46 2-92 89 •04 Wales ...... 1-64 3-35 88 ■05 England.... 1-74 3-33 88 •04 North 1-77 319 88 •05 Yorkshire and Humberside 1-81 3-33 87 •04 North West 1-94 3-36 87 •04 East Midlands 1-56 2-89 89 •04 West Midlands . 1-45 2-72 90 ■04 SouthWest 1-56 300 89 •05 South East (¿>)/East Anglia 1-81 3-69 86 •04 Analysis by type of area Greater London 2-16 4-39 84 •04 Metropolitan districts and.... Central Clydeside conurbation 1-73 3-08 88 •04 Non-metropolitan districts with electorate per acre of: — 7 or more 1-61 309 89 •04 3 but less than.....7 165 3-15 88 •04 0- 5 but less than 3 .... 1-71 3-31 88 •04 lessthanO'S .... 1-45 301 89 •05 Analysis by income group Al 2-36 4-70 83 •06 A2 216 4-40 84 •05 В 1 -91 3-63 87 •04 С 1-81 3-41 87 •04 D 1-57 2-89 89 ■04 El 0-85 207 92 •06 E2 1-40 2-50 91 •05 OAP (households containing one adult) . 1-02 2-37 91 •06 OAP (households containing one male and one female) 0-40 1-07 96 ■04 OAP ("other" households).... 0-81 1-92 93 •03 OAP(all) 0-70 1-70 94 •04 Analysis by household composition Number of Number of adults children 1 0 ... . 1-62 3-80 86 •08 1 1 or more 2-64 4-48 83 •05 2 0 1-28 2-88 89 •05 2 1 1-82 3-45 87 •04 2 2 1-80 318 88 •03 2 3 1-88 309 88 •03 2 4 or more 1-88 2-88 89 •02 3 0 1-53 3-24 88 •05 3 or more lor2 1-91 3-55 87 03 3 or more 3 or more 1-82 3-27 88 •03 4 or more 0 1-94 3-98 85 •04 108 Household Food Consumption and Expenditure: 1984 TABLE 31 —continued (per person per week) Meals not from the Net household supply balance (d) Mid-day All meals Persons Visitors meals out Analvsis by age of housewife Under 25 years 2-12 4-42 •83 •04 25-34 ..... 1-96 3-78 •86 •04 35-44 203 3-57 •87 •04 45-54 1-72 3-30 •88 •05 55-64 116 2-55 •91 •06 65-74 0-72 1-78 •93 •05 75 and over 0-84 1-78 •93 •03 Analvsis by housing tenure Unfurnished: council 1-52 2-74 •90 •04 other rented 1-67 3-22 •88 •05 furnished, rented 2-56 601 •78 •05 Rent free 1-43 309 •88 •05 Owned outright 1-32 2-79 ■90 •05 Owned with mortgagte .... 1-98 3-74 •86 •04 Analvsis by ownership of deep-freezer Households owning a deep-freezer 1-76 3-37 •88 •04 Households not owning a deep-freezer 1-58 3-10 •88 ■04 (a) See Glossary. (b) Including Greater London for which separate results are given in the analysis according to type of area. Tables 109 TABLE 32 A verage number of mid-day meals per week per child aged 5 - 14 years, 1984 Meals not from the Meals from the household supply household supply School Other Packed Luner meals meals out meals 2- 10 0-25 1-26 3-39 Analvsis by region 1-66 014 0-55 4-65 2-43 0-35 0-97 3-25 2-13 0-26 1-36 3-25 North 2-52 0-14 0-55 3-79 Yorkshire and Humber side . 2-71 0-25 0-70 3-34 NorthWest 2-29 0-25 1-38 308 East Midlands 2-33 0-21 110 3-36 West Midlands 1-98 016 1 -30 3-56 South West 203 0-25 1-83 2-89 South East (fc)/East Anglia 1-79 0-33 1-72 316 Analvsis by type of area Greater London 2- 16 0-37 1-56 301 Metropolitan districts and.... Central Clydeside conurbation 2-43 019 0-78 3-60 Non-metropolitan districts with electorate per acre of:— 1-40 0-25 1-49 3-76 3 but less than 7 1-89 0-18 1-32 3-61 0 -5 but less than 3 .... 2-05 0-27 1-43 3-25 lessthan0-5 .... 204 0-26 1-30 3-40 Analvsis by income group Al 2-51 0-38 1-30 2-81 A2 1-81 0-28 1-49 3-42 B 1-86 0-26 1-63 3-25 C 208 0-23 1-16 3-53 D 2-54 019 0-54 3-73 El (*) (b) (b) (b) E2 304 0-23 0-22 3-51 OAP (b) (b) (« (*) Analvsis by household composition No. of No. of adults children 1 lor more 2-95 0-25 0-60 3-20 2 1 1-85 0-33 1-10 3-72 2 2 1-93 0-21 1-44 3-42 2 3 2-15 0-24 1-36 3-25 2 4 or more 2-33 0-20 110 3-37 3 or more lor2 218 0-33 1-14 3-35 3 or more 3 or more .... 1-87 0-32 102 3-79 Analvsis by age of housewife Under 25 years 2-02 012 0-83 4-03 25-34 210 0-20 105 3-65 35-44 2-06 0-27 1-43 3-24 45- 54 2-51 0-31 1-22 2-96 55-64 0-76 0-64 0-92 4-68 65-74 (b) (b) (b) (b) (b) (b) (b) (b) 1 10 Household Food Consumption and Expenditure: 1984 TABLE 32 —continued Meals not from the Meals from the household supply household supply Packed School Other Other meals meals out meals Analysis by housing tenure Unfurnished: council 2-39 019 0-69 3-73 other rented 2-54 0-27 1-01 318 Furnished, rented 1-73 015 1-42 3-70 Rent free ..... 1-96 018 1-98 2-88 Owned outright 1-86 0-43 1-43 3-28 Owned with mortgage...... 1-98 0-25 1-48 3-29 Analysis by ownership of deep-freezer Households owning a deep-freezer 206 0-27 1-38 3-29 Households not owning a deep-freezer 2-25 018 0-81 3-76 (a) Including Greater London, for which separate results are given in the analysis according to type of area. lb) Estimates are not shown because these household groups contain samples of fewer than 20 children aged 5-14 years. Tables 'b0 'n,g, '0, da,' soft drink■ 'S) - ' 0 0 0 0 09 w..k' 'S <«0 oz 0-- 30- 009 008 00- 0- 0-3 300 300 00 00 00 000 00 0 000 0 qua,tit, P',has, H '-, 'qui.ql'nt ^ m ■*f~- Low-,alori, O O -OBfJisCWir-QOooXrl fN OChNX — — tu. © oooooooo— © 6o-» £ 'x--di .,,k0 '-,* 'fl' c 6 —60666666— — 6 66—6 quantit, w,,k of all during 0'-- P,,'ntag, -'Shasing hous,holds ' 0 0 0 0 0 77 0 0 0 j 0, -int Pri- 10 --0 10 10 -00 -03 10 1903 00 '0 0- '0 0- '- '00 '00 0- Un--'nt,at,d 0*> tu. oo e>r- ooooooe*a - - 2^a, w,'k --s-sssssss of all during 0'v- P,,'ntag. -',hasing hous'hold- - 0 - 0 0 0 ' 0 0 0 0- 3 -int P,i- 0n- 30 300 00 0- 00 3- 3- 0- 300 0- 00 0-0 000 300 00 009 000 c G3 ' fj 8 S U SSSSSSSSSS 5 2£C!PJ 'a0 s^ tu. V so « ^« «m« r- « so ~Mnl-~in 'x0ndi ' .''k) - '-, 0 0 - 'a0 00 0- 0 0 00 0 0 00 00 0- 0 -00 00 -0 0 -0 0 --8 0 flo- qua,tit, : . of 3 dist,i,ts with 7 QftQ a,. dist,i,ts and C-t,al than 'd0''ast .nglia ..... -, -n'bation '. but l,ss ' L,ssihanO0 7 3 00 but l,ssthan No,th No,thw,stW,st 00lands ...... Southw,st .... 53,d's0, ,l',t'at. 'ast '0lands Y'kshi. and Humb,s0, South'ast 'ngla,d ',t,o-olitan Non-,'t,o-olitan 0.at, London .... Wal's 0-tland nolysisby ty0 of .nal,sis b, .gion All hous'holds .... A 112 Household Food Consumption and Expenditure: 1984 ^ooo<*^*)l^t■^oo*r"l c ■c s O — ——* ah 0 fimmrtm ——— —* » — r■4 —00r~w-s >ox - n —9v-Nm —OOOOO 6— 6 ———66666 r*r-r~ nOOOo>000S 0 — c *2 NNNN - ——N^fN- — o t*so or- ——o ^ ■sit tfOr-O - ooso« oor- -o tS I 21It hlsfsli hi r-^ —(?■W"lOCfN■©fNOCo> J= o. or-■e 3 a •fi - ■- - C ■ •G 5 °2o Jo-«« |0 MMV g OS OOO ■o6 3 —"*^ N 14nlNr*l E E E <23 QQOQUUO 0'' Tables 113 st? '■- .-i f"im«4——— f-íГЧM Л r-lr-1 r-> (4 (Г) 19 week) < 07 17-45 14-47 1109 26-42 34-37 31-54 30-18 35-96 37-71 2501 23-71 22- 36-30 24-77 26-55 quantity П Purchase (per equivqlent ji -rr^*< —M— MnirunM* "О 1** week of all survey during Percentage purchasing households Si ЛЛ S .a s 0 pence 1906 19-92 20-52 20-35 20-18 20-48 22-35 24-50 20-81 20-79 21-70 20-54 21-89 22-97 20- 16 о* (в) 1-49 1-22 1-22 1-43 108 0-40 0-84 0-71 0-99 0-85 0-78 0-30 0-34 0-63 0-90 ture pence Expendi veek) (per* -33 (a) 1-38 1-21 113 105 0-89 0-58 0-95 0-82 По; 0-71 0-30 0-40 0-30 0-61 0-91 1 quantity Purchase s s í ssss^=2 srïssr week of all during Survey Percentage purchasing households ■a я pence 19-68 19-37 19-92 20-74 19-90 21-41 2017 20-77 20-76 21-81 22-67 20-47 22 16 23-82 .5 20-85 S ¡г с с s S -44 (в) 515 8-32 8-62 7-68 э 5-70 4-34 7-75 911 6-87 9-22 911 ture H pence 10-27 10-21 11-26 Expendi 1*1 v veek) m (per (a) 7-40 5-50 3-94 7-55 7-50 7-29 9-58 6-41 9- 14 9-85 913 814 4-72 Hoz 10-44 j 11-31 quantity aa Purchase < h- 6- IN«^*^———■ —•—«S—fl M — week of all during Survey Percentage purchasing households 'S5 pence 31-45 30-90 31-55 30-97 30-84 30-71 32-47 30- 16 30-18 31-76 31-50 30-34 27-00 hi 30-43 30-94 г I с и 5-20 3-52 5-37 4-80 7-63 6-61 5-85 7-84 7-79 5-73 2-81 218 5-18 4-87 6-47 ture pence Expendi veek) (per> 07 (в) 1-87 1-37 3-31 304 3-54 3-37 306 3-56 4-78 4-93 4-29 3-84 509 2-33 floz 5 quantity Purchase deep- Я a deep-freezer a rented ...... tenure 4 i! owning other mortgage owning Uli „ rented housing , ftft.J outright I free „111 freezer ..... 35-44 55-64 75andover .... 25-34 65-74 45-54 S 1 U о Undcr25years Households Householdsnot Rent Ownedwith Unfurnished:council Owned Furnished о. п. О - Analysis by ownershipof deep-freezer Analysis by Analysis by ageof housewife 'в S 'S 5 Average nutritional value of household food Tables 117 TABLE 34 Nutritional value of household food: national averages, 1984 Jan/ April/ July/ Oct/ Yearly March June Sept Dec Average (i) Consumption per person per day Energy (kcal) 2,060 2,040 2,030 2,120 2,060 .... (MJ) 8-7 8-6 8-5 8-9 8-7 Total protein . -(g) 66-6 67-8 67-4 68-5 67-6 Animal protein (g) 41-8 42-9 42-5 42-4 42-4 Fat .... (g) 97 97 95 100 97 Fatty acids: saturated -(g) 42-0 41-7 40-9 42-9 41-9 monounsaturated -(g) 35-3 35- 1 34- 1 36- 1 35-1 polyunsaturated (g) 12-7 12-8 12-3 131 12-7 Carbohydrate (a) (g) 245 242 243 255 246 Calcium (mg) 860 870 860 870 860 Iron ..... (mg) 10-8 11-0 111 11-3 111 Thiamin...... (mg) 1-24 1-25 1-24 1-30 1-26 Ribonavin (mg) 1-77 1-75 1-76 1 -80 1-77 Nicotinic acid (mg) 13-6 13-5 13-5 14-3 13-7 Nicotinic acid equivalent..... (mg) 28-3 28-3 27-9 29-2 28-4 Vitamin C (mg) 50 54 63 51 55 Vitamin A: retinol (fig) 1,000 980 1,090 1,020 1,020 0-carotene (jig) 2,240 1,950 1,870 2,510 2,140 total (retinol equivalent).... big) 1,370 1,300 1,400 1,430 1,380 Vitamin D(c) .... (jig) 2-92 2-95 2-85 2-95 2-92 (ii) as a percentage of recommended intake (6) Energy 91 92 91 95 92 Protein 118 121 120 122 120 (as a percentage of minimum requirement) 161 165 163 167 164 156 158 155 159 157 100 102 103 105 103 Thiamin 133 136 134 141 136 .... 128 127 127 131 128 Nicotinic acid equivalent 180 181 177 186 181 173 186 219 178 189 Vitamin A (retinol equivalent) 195 187 200 206 197 (Hi) Percentage of energy derived from protein, fat and carbohydrate 12-9 13-2 13-2 12-9 131 Fat 42-5 42-5 41-9 42-3 42-3 44-5 44-2 44-9 44-9 44-6 (iv) Animal protein as a percentage of total protein 62-8 63-3 63-. 61-9 62-8 1 18 Household Food Consumption and Expenditure: 1984 TABLE 34— continued Jan/ April/ July/ Oct/ Yearly March June Sept Dec Average (v) Consumption, of nutrients per 1, 000 kcal Total protein (8) 32-4 33-2 33-2 32-3 32-8 Animal protein (g) 20-3 210 20-9 200 20-6 Fat (?) 47 47 47 47 47 Fatty acids: saturated (8) 20-4 20-4 20-2 20-2 20-3 monounsaturated (g) 17-2 17-2 16-8 170 17-0 polyunsaturated (g) 6-2 6-3 61 6-2 6-2 Carbohydrate (g) 119 118 120 120 119 Calcium (mg) 419 425 422 411 419 Iron .... (mg) 5-3 5-4 5-5 5-3 5-4 Thiamin (mg) 0-60 0-61 0-61 0-61 0-61 Riboflavin .... (mg) 0-86 0-86 0-87 0-85 0-86 Nicotinic acid....equivalent (mg) 13-8 13-8 13-8 13-7 13-8 Vitamin С (mg) 24 26 31 24 27 Vitamin A (retinol....equivalent) (Hg) 666 638 690 675 667 Vitamin D(c) (MS) 1-42 1-44 1-41 1-39 1-41 (a) Available carbohydrate, calculated as monosaccharide. (ft) 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 10per 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 119 --OONN-r- 666 w-.---r*,Nnoo 6 6666666 n ——— .N r- e> S- 8 °2 6 6 6 6 : 6 6 0 6 0 6 —© r- oomO fN a- 3 c ——n ' .mr-lin 6 6 66 ;6 6 6 6 0 w-i—o>00 "2 6 —"l 1 1 2 5 ———— ; 6 —r n —O — I- 0000 r- o fir- v o> ——- r - - ——6 6 - 00& — £ 8 O 3 f r*ir<-i<-i©—r-iso 6 0 Os— ——^ e>6 -n 6 6 O ——fi 66006666 6 6 6 I ' "5 c" -a K I 1 .§£ -a, •5=| 8 s = 1| 0QCL £6 3J? £ 120 Household Food Consumption and Expenditure: 1984 •ч •s, ■ —, p» Г — ô — ô ô ó of «Л © r- ©Ó©0©Ó«si O t>"i —4- ГЧ — Рет cent S total с 3 •в * — . — . —— QO ». .. -" ... »*» in ГЧ—-* ГЧ■» 1- с - 1 ; ó ô ô : E : 4 © ©ó --Ó¿¿ — о û *. 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I. " 5. й-о » IffS ■§ Z «§ J .. . ! Е. ... »I 1. s Sil t 1 s. S s»» p i га» sí Ii а °- л=-о i ill » - ^5 ici ^■s -o я 'S 8Я i Kc J ï 1 « г £л J M>-W¿ C b.L. O o.g. jits « a si te -с 1 S^lcSíl jít !l î fi lili lS (fifi об<йЗбб #ОЕиооб 5 Tables 121 о * 45m Г- m * О —-ч ГЧ1 a 1 1 1 1 1 i of ó г*, »л— — ô >л Per п o ГЧ m 4t cent total в »гчгч s > СП О m— > It i i i i? i ,s ó ÓÓÓÓ ó ó ôô ó о — ó - ' ю х —— ГЧ ГЧ ОГЧО •ó ¿ — ó ПО m : с^ ь 8 °S m il Г- mГЧГЧ ГЧ 45 - m . »О «0 ГЧ ЧГ ГЧ 45m о ! 1 1 1 1 < 1 ' ; m о — ■ч- ¿1 о 'о ГЧГЧ •• ó I — — s _ (> ^ г- чг »П S Г- ГЧ Я8- s - 1 1 1 ' > S III II ♦ГЧт».О ос > т 459>ЧГ v> ' ' ' ' ' ' ó IN о * : 00ГЧ— J о <4j 5 е ь8°2 G at г- - - •N г- гч■* ■ч- : mQO , 3 i i •Гч ,5 ооm— ' 3 cW .Ят- > ос-ч*— «4| •л ЧГ •o ГЧ 1 1 1 1 1 1 1 1 1 1 ; и ¿5 ô ¿ ó о с ь 8°2 то- - I5 jr _ ГЧ о г- 1 1 1 1 1 1 1 ; > е M¿ 0 ó — — оое>ООч5г-г-- к ЧГЧО о S 5 2 ' ¿ ó Z f>Ó —m "» ЧЭгчтгч —ЧЭгЧГ^ —ГЧ : о. g °2 ее О ooooooovtoooo ;. : Е ГЧ ©О > —©ООО —ОГЧ о. oo - о С ГЧ—Ч5ГЧ 45«Г.^ —с- ^ оо*л с ОО о. — ГЧ « 1 45ГЧГЧГЧ©ЧГ—г- •л о ô •в S s В. £«°2 О •n —• Г- О 45ЧГГ-45Ol о. moo -т 1— «л гч 1 «•-, —©ГЧт ■à г- —©оо45ооvi чг 00 > О 1 — «Ni о 1° *ГЧГ4Г4— m — Гч « "1 1 1 1 и —ооо •N t^-mmmrSOmve Cs —ГЧ > О 1 1а ь8°| ее ГЧ ■— • O^ininWfninOv mm ч; 1 i 1 z ) В О -О ■ —ОООО —ОО ОО ч5гчч5© —IN—ГЧm00О V\ et чэчэ «N| гч . — — сюО чГ•* m 45 м : i t от > 1*1 ГЧ óó сm i •ЛГЧГЧГЧООтГЧОО 3 ОБ К ОООООООО ОО :8S i i ; Е О 'ОО с ООООО ооо ОО с о ГЧГЧСЛ«П »4 43Vi 43С-1-Т00— .о гчоо о т S с-2 1 1 1 е- 8°S СОО-О ООттОООТ1 ОО Is О сч— •*1 — 5 s î о о ; Зо 1 :оо :о ' 1 О 'ОО Ci ОООО "О "О "О о о 8 1 и . • '.'.'■ ■с . 3 Kl ..|...| * 8 1 ■ о. в с Я = Е с ■о S в i 1 с Е- 1 о ? .■в Ï S § •a- S ft u * Б IJ тз •S { ■£ с: 1 Sol 1 то 'I -51 fe в-5 а •s=í8s3¡jg 5* а Щи 8 £ JÛOU £ ш H? У1 122 Household Food Consumption and Expenditure: 1984 ■o о 1 1 1 ! 1 1 1 1 Ô ¿ 1 1 t 1 1 1 ; 1 1 |Ñ 1И c> 1ó с: С il*î I гч I ® ^ -1 ■- > 3. 1 1 1 1 ! 1 1 1 1 1 1 1 1 1 : 1 > l I 1 а 0 0 • о ■с 'S 4Э45* ^Ot О ■ tri (4 1ч. о ° 1 óóóó — * • ■* ¿ -ó -¿à ó 1 1 1010 1о a il o- 8 2 1 qOOO —— "• "- ЧЭs©^ OO Vl в ГЧ^ * **. Г- ГЧ a щ к 4 3 III 1 о, *Ч—Wl—Г- ГЧ — -о < w E F^"3° 00000— — ■| Ó ó 1 ; ri G o- S 2 a III | 1 p I f»ï—r~m«i «rt »»> г* •n R 3 > > 0 3. 1 — fl s 1 1 1 \ 1 1 • Г- fN c- 1 1 1 ! t 1 1 1 : 1 t t 1 1 1 1 1 1 1О 0 £ 8 °2 lOlO s ôe "* "~" OC Г- гч n ^ S 1 1 1 1 1 1 1 1 ■ t t 1 1 1 1 1 III 1 s О гчю ^ #"*>—ч?0> «^ •CKiw^i^M -*т — г~ ""' ЬН'а'Э — «-NOmOO О Ct 1 1 1Ó 1ó 1 ■ ГЧ — > Щ I О ^ 00rt ГЧ00r*iv» г- CS 4Э00—CM- — ô ó E ó : ó ;¿ó : ô ô ó ó ;ó — ÓÓ - с Г4- o«s^— Wi*>M r- — í*l—ГЛ— f ЧЭ "*r- ■*I- —o* ГЦ Г*«П с ç ss_3 «N —OOOOOO Г4 00 0 -0000 0 NmOONC Ci 8 "> ь 8 °2 С v-, 1 4 42 ; S s fi S : о :o :S5 :o 0 3SS532 ■1 00 О ? " " ■ ■ - Ó Ó Ô ¿ ¿ 'ÓÓ в ÓÓÓÓÓÓ ÓÓ ó с- ■* ООггъооp-^ M ГЧ Рч «~-iw-i^ —00ЧЭ 42 49 зс oc ÔÔ— -ÓÓÓ "• óóóóóó — 1 Ó Ifcl > S —— I- ■*ЧЭ—m — M ; ; ; 5 S F — s i' : ;o ;S3 •-Ч 0 ;o .0 ——©ООРЧ ^ à «N o 1 a E ' ' ó ó ¿ ó ô Ó Ó ó ¿¿ óóóóóó Ó в D .... с "A 1 ? s Vi. ¿je г ■ ■ ■ • ■ ■ • • ■ » 5 oo-fi • ; I 2 с -| о 1 ^ а & & . Ü ß-O ■0 . . *> . . .2 « — с. ' * 1 »-i Я с I •J 1 jiííEís ; a в » ■§ ■LJ-ii-fi ? ^"s "1 2 2 к Se « g "g S g s e-'ê-sagB & ff s 1 c S 2 JD¿ Я Й г S,'3 3 Ssf|Uo£2gaï| 8 *■ í i В "5 1 1 iJSllJi14 oi3 |4 5 ß CL К jtOCumO s О Ju.Ou.UOO Об<йЗббЁ. к r-O К В Tables 123 «Si ¿s 3so «¿¿s ¡гя22§=--= is g; oav r- r~o> r SK is g« г- «чг- <л г- II и ¿"S2S--Î !ЗК 8Й S il О >•><~ ГГ -S - ? г:п 2Я S*4 ' S*4 S г:п ¡¿«1чЗaïs <5s «"ЙС"ГГS ~? 2Я г- Е Г- » V. «Л»" or-fÑ«- —t^íÑ^Q ———••""■во— OQ Ors illllgsl —<ч —* «i-, '.. г- -^woo¿--m «s— gQ 9' ■gо ——-* — ^ " с"5"4 = D>Ôf4t- гч»9 SS 3 s» о и о с оо -Л-ГЧ 3 г- Ñ СЧ 1 *о^ * •»m «-■* о ■в "с? и — с 35« |r-¡ —•"* **' t^ifnooe* >c о > m |8**3§ 5¿=£§¿--2 SS 88 J* Ш "3 111 -1 с и о < H 3 £: »^ —Г- vi ГЧСЧГ- 0>O". f^- ?¿RS¿--2 Я? S3 f" i о r- r-it—oo 8¿S¿8 3S25i=- >■ Г-О00 *N«r.O O 0000 S! v, = -S 00 O gr ?oor--fS'"^ -'^'NîQ---« ^ <11 —rj — M 33M ■о я . а а "S с '5 1 ¿i t EU<_ ÏÏ>D i;_ Е у 2 о р ">. о. « fl q с >■■ al fas'E.s g'a g-'g 2 2 11= {1.Я Я I us SI Soi с Оо 5 а|1«яя л il || Z %>> > 124 Household Food Consumption and Expenditure: ¡984 воГ^Vi 0>*■,»*1О vi»»iг- Ч » S = л о (Чг- ос S 253 SS vi vi Vi «a О С L, s§ Л Vi 3 ": M ОО» S ¿3* 3 18. Is —во— Í4 y SГ = С*г-|о. —<пГ- ri f> ос— 8 = 33 <в 4 il с il к «Ч»>» во H 5 о N — *■Е * iri О * f' ЖÍ S ¡Б N —Г- « ë- g 1 (МО ^ - M Л VI —1Л |.s le 5-' igs'gE'S.ll »■(Ч <оvi О f*"i«чаог- ¿S3 à t- с 2í о ViviO 00 r*iГ- * Г- ^ —О s » гМ MflOW^O«N 3 si 1 С (ЧОСо К- С - 3£S» «Ч— I Ia — ^ «Ч с^ — COTÍ » Swn3 о — С г 1 5. i * ■•- 8 я I ^ « s ¿7 "* I3 5 3 1 5 -ó -g «вг: с Ьгч —V. ? ш5« ь 1-с * NN * vi o ". N оои а- ТЧ с II z OL 1 «Ч «>09№№NNv, ■5Í4<4« oí gE^ а- Я >C O ••»N 00r~ я i-t4 X J2 —VI■* С O о О г-1 h viOViXQf»^N^MtC» Z я =33 ■о с —Ъ vi <> vi « «л» O ^ N "Й о п * ViO r»l(»iac^ з с s ¿S3 LU «Я » s = vi vi » w m« Ф 255 s ■а с 00« <>MÇi íOffi —л с *ч — vi vi rj —f~- = ¿■8 00 » r- f^i oo— NO sO ^ »^(N Цг О*N з £ с H ■ SÍ 1 ■_ ■ ■ i -я ï | 5 Ё >,С ü¡ s eíe.ss и E = E<=-2e'c 5 UJCL" cU-h-DÍZ>> Tables 125 о —о * ovч- o?3on 8 _ ГЛWï Wf4№ mNN *•%* .£>-ГО •*r^—*COC— -fl"l ■*-.8I; чОС*^ Г»Г-О —aov,— w>^ —С I О» ., —«00 ONr g§i 8 go T3F sa OO »*>r- r-0(N I c*© -s: —■fi CT« O f—^ ?--?.9 « "5 о ■-— - *©•* 0*—I— - «2 ? с ^ v С o O D. 'iiij!E'eil!o<. -.: -a ill! lililí'§82t».1 O S Í«SaE bS'4 osfi.s.s.S.S 126 Household Food Consumption and Expenditure: 1984 --t300xr).eïfJÎf\©_ fin 1On 1 I г о« о» С"?? -*>nOMNr § = 33 «а о В. .¡с См«<ч I -^irtO^N»» Ж r— I Е- Ш _J t3 о £3 < д о -s: S23 vi O V Л 00ч О -s: .3 "5 "5 о - У ¡ЗЗ .1 г lï'S.E.S ¡la-ägj.....a-agajg 8§2 LUО. U —Р«2>> Tables 127 о О —Г- **>riI—«OСЛ Е 270 о 90 ч*п-с 1Э.Г- 71-1 44-4 101 0 NM 1,110 1.500 -г 2.120 2.340 1/ о 1-24 1-59 2-67 £ 81 12-6 12-2 10-3 34-3 30-6 25-7 59-9 84 34-6 48 249 790 780 5 1.600 1.050 г-, 1.920 О £ о 1 118 1-64 8-1 2-62 118 10-4 130 330 39-4 26-9 91 49 64-5 40- 229 810 910 1,930 1,960 1,240 -38 3-1 1-94 -■ 9-7 1 13-5 12-3 15-7 о 32-1 76-7 49-4 48-8 40-5 61 III 1 266 920 1,560 1,180 2,300 2.280 с о с; о 107 1-43 2-61 7-3 91 Е 10-3 10-2 52-3 300 76 32-2 27-3 220 40 800 225 730 о per day 1,420 1,730 '§ •* 1.030 ол I Ï о "О 8 111 1-52 S 7-5 9-7 2-55 О m 10 11-7 56-3 33-7 80 34-3 24-2 ^. -с 29-2 44 222 750 850 1,140 к 3 1,780 1,780 Iо plion per pen 2 1-U 1-62 2-70 S 80 12-3 гч ÍN Consum 10 12-5 26-1 38-1 380 32-5 49 -а 61-3 90 790 226 800 1,960 1,120 (i) 1.900 щ 4 5 1-24 1-78 2-86 о 8-5 12-6 111 13-7 340 54 -J ■s: - 67-3 42 94 40 28-7 m 239 880 1,430 2,010 1.070 2.160 < 1 H о 1-39 1-98 3-33 9-7 о 14-3 12-3 15-4 31-7 76-3 66 490 47-8 400 HI 271 950 1,690 1,270 2,310 ta 2.570 о О 1-14 1-64 Ё 7-6 9-8 2-52 12-1 111 S8-4 35-6 83 3S-6 29-9 250 46 § О 224 790 830 1,630 -и 1.820 1.100 я - "5 2 1-45 3-61 О 214 10 14-2 12-7 15-5 78-9 50-9 32-3 62 "5 50-9 40-9 115 288 2,420 1.710 1.030 к 1.300 о 2.470 С (g(g(g (g(g (jig (/ig (jig (я? (mg (mg (mg (mg (mg (MJ "5 g -о (kcal I О "3 Ó в Z z ...... equivalent) equivalent ...... protein С D (retinol protein acids: polyunsaturated retinol ...... ¿-carotene total Energy batty Carbohydrate(в) Riboflavin NicotinicacidNicotinicacid ...... Vitamin Animal Fat Vitamin A: Vitamin Total Thiamin 128 Household Food Consumption and Expenditure: 1984 *Sïr-6«M«oio' *t v»r- r- * 4 « ^ ^ r- •»*OÇ ïs^sasss? 1 SS^P^SSSSS о I"! с; v, I J- —r¡ ~т,oас-С- С Г - 'I ?f S •йД! ^S« с I 2 33 •с? m Щ о CQ < о ! -s: fl ooО — ^ ОС(Чf- «ГЧОг § S«»—*©rr,^,r^)f.0O0O0 ¿is .a "5 — . fï ГЧ* a —чг■* s: о J3 с f -Il 151 PS За il TABLE 39 Nutritional value of food in households of different composition within income groups, 1984 Households with 3 2 Income 1 adults and or more 1 adult, Adults 1 2 3 4 1 adults, group or more only or more or more children child children children children children (i) Consumption per person per day A * 1,650 Energy (kcal) В 2,130 2,080 1,910 (1,850) 1,830 С 2,190 1,880 2,030 1,900 1,760 1,770 1,930 2,260 1,900 2,020 1,940 1,930 (1,520) 1,900 D&E2 2,430 1,810 1,870 1,720 1,780 1,540 2,080 • A 9-0 8-8 8-1 6-9 7-7 (MJ) В (7-8) 9-2 7-9 8-6 8-0 7-4 7-4 8-1 С 9-5 8-0 8-5 8-2 8-1 (6-4) 80 D&E2 10-2 7-6 7-9 7-2 7-5 6-5 8-7 A • Total ■ 74-9 71-3 63-2 54-2 61-6 protein (g) В (55-8) 74-4 59-5 67-3 62-2 56-7 52-4 63-7 0 С 75-4 62-4 68-2 61-2 58-9 63 1 (51-1) D&E2 78-3 58-3 63 54-0 55-7 47-4 64-7 * Animal • А 49-2 45-8 40-5 33-8 39-5 protein (g) В (32-2) 480 33-7 42-4 39-2 34-7 30-6 39-3 С 47-8 38-7 43-4 37-3 34-2 (30-6) 38-3 D&D2 49-6 35-6 39-1 31-7 31-6 27-1 37-5 • Fat ... . • А 103 101 92 76 89 (g) В (82) 106 87 96 90 82 81 91 С НО 86 95 92 86 (69) 91 D&E2 116 83 84 78 77 67 90 TABLE 39— continued о Households with 2 3 Income 1 adults and or more 1 adult. Adults group 2 1 3 or more 4 1 adults, only or more or more children child children children children children (i) Consumption per person per day — continued Fatty acids: A • . saturated • 461 44-1 40-4 (g) В 32-3 38-8 (35-5)0 460 38-5 41-3 С 38-1 350 35 391 47-5 37-1 410 38-9 36-1 37-9 1 (30-3) D&E2 50- 35-2 34-6 32-7 31-9 270 36-1 A * monounsaturated ■ 36-4 35-9 32-7 27-5 (g) В (28-9) 31-7 38-1 29-8 34-3 32-6 С 29-6 290 32-8 40-0 31-3 34-7 33-7 311 31-2 (24-8)1 D&E2 41-8 300 30-8 290 28-3 25- 33-7 * polyunsaturated • А 12-8 13-5 12-1 te) В 10-5 (11-3) 11-6 13-4 11-7 12-9 12-4 С 10-8 10-7 12-3 14-1 11-3 12-3 12-9 11-7 (8-2) 10-7 D&E2 14-7 11-2 11-5 10-6 10-5 9-9 12-9 • Carbohydrate • А 245 238 te) В 223 199 (238) 212 252 230 242 226 213 222 А С 228 261 234 237 231 247 (185) 231 D&E2 287 223 231 213 232 199 269 * . . . Calcium . • 920 980 830 (mg) В 730 (740) 830 920 830 890 810 С 750 760 810 920 800 860 800 780 (680) 800 D&E2 980 780 800 710 720 640 780 « А Iron • 12-4 12-0 10-7 (mg) В 9-6 (10-3) 10-2 12-0 С 11-0 11-2 10-2 9-5 9-5 10-4 (8 0) 1 121 10-8 111 10-3 10-3 10- D&E2 12-7 9-7 104 9-3 9-6 8-0 10-7 TABLE 39— continued Households with 2 3 Income 1 adults and or more adult, Adults 1 2 3 4 adults, group 1 1 or more only or more or more children child children children children children (i) — Consumption per person per day continued • A Thiamin .... 1-40 1-33 1-23 109 1-18 (mg) В (1*21) 1-35 1-23 1-26 115 1-10 1-10 1-20 С 1 1-34 1-28 -22 1-17 117 (0-96) 117 D&E2 1-44 113 1-16 103 109 0-94 1-23 * A Riboflavin .... . 1-97 1-93 1-70 1-59 1-69 1 1 (mg) В (1-56) 1-89 1-67 1-78 -63 -51 1-48 1-66 С 1-89 1-78 1-78 1-63 1-56 (1-31) 1-57 D&E2 206 1-63 1-68 1-41 1-48 1-31 1-58 * Nicotinic acid • A 16-4 14-3 13-7 11-9 12-8 (mg) В (12-2) 15-3 12-3 13-7 12-6 11-8 10-5 13-2 С 15-1 13-5 13-9 12-5 12-1 (9-8) 12-3 D&E2 15-6 12-0 130 10-8 11-3 90 131 * Nicotinic acid . А 32-4 30-1 27-3 23-5 25-9 equivalent (mg) В (24-4) 13-1 25-1 28-7 26-4 24-3 22-6 270 0) С 31-2 26-8 29-1 26-1 25-2 (21 260 D&E2 32-4 24-8 27-3 22-7 23-9 19-6 27-4 С * Vitamin .... ■ А 88 75 71 48 64 (mg) В (51) 67 68 57 48 47 50 49 С 58 48 50 45 39 (36) 42 D&E2 62 43 42 41 40 25 45 А • Vitamin A: retinol 910 900 700 880 860 ■(«!) В (920) 770 740 610 930 С 1,140 1,030 1,030 1,240 800 1,160 890 870 (930) 780 D&E2 1,330 800 1.200 770 1,140 710 990 > 132 Household Food Consumption and Expenditure: 1984 1» *> - _c оо vi ^ ro Оfc ю Оfe 4> fs-, — -S оооо ГЧ ГЧ ГЧ ГЧ -Г — о ГЧ 00 Г- — «О О 00 EÜE 22S8 m »л ф. ГЧ 00 00 00 CT* — ОО — tri »n ^ m M о* 00 **» м г« o»s -Я —•M — mS"S8|— rí«-»— Г—Г ,—4 S с — ОО -Г «ri -* J5 ¿ о ГЧ ГО — ГЧ vt го О ^ 00 Г» ч© го O O í*i о о о оооо ^ —• ОО Ê2 ÍS г- *"■!О* f>•w' 00 г-■»-•r- ONON'W ™ *~ *_. ООVi fS — ri ос — ас ^, ^,~" oru | ■* *-* w «J 1 -к С Г» «"iO ^ ç I с о ГО<ЛОО«Л У ОООО <4NíN(4 О m o\ v» v. \о 00 чр 1 ооооГ- ОО ГЧ öS wi г- чэ 00 оо оо оо ^- %T\*r»v-. •о Ф — — 1 «Ч«Я|Я«оооо •■■—■— —■ с !c ¿ч 00 00 г- го О гъ я и -g ----- «i .e M 5 3 s. 5 ï ■о с ч©Tf 00 Г- к 00 V» 00 00 ís о о Р SSOO ОООО ГЧ ГЧ ГЧ ГЧ О оо оо — ~" чО fS 00 ÍN MÍ S оо ООIS гл о>оо оо оо — 2 5 <0»0«r-i"í -С ja 00mihi 00 9* vt — в «se 's.о •ч •-•—1— ——M — « и 5_ 3 h rî— —— о 5. I с о Vi Г- ОЛr» 1 2 f^ÑNN г- го 0S чО го го О чО (SOOOX ™!c Р & С* г- г- оооо «i 9« 9* ОО00 гогЧ ГЧ — ООГ- ЧОV и 3 ^ — Ом* П1Л^"Л _ *■■wmwm■——•—•— g «Sri— ————— 3 jo О -^ % _-^s fO Г- ГЧ с Ü~-8ро о *с ГО00 Vi # ГЧ ГЧ ГЧ • • * • оо оч о> SfTS ^!=я шш$> S2°— oS£—— — *""•" о!п 5г 2Кч5 ÍS о_ s " | о I ООГЧчО^ m |Л r- o ~- ■* Ш з •?: оооо оооо (Nr^WW оо ^t ^t го ЮМ«П«*1 rs| ГО — *N •о й гч 00 оо v. m *г\гъ г* 0ÑONCKо m ís is m ODh-r-r» -J «г»^ гп >о гъ «г»»о г- — ■"•■"•■■ •« — *M — 03 <° СЧСЧСЧГЧ i< Й л f4j (Ч ГЧ ГЧ CS « Ш Ш ш tu H ш 1 = - ^^ ^^ 00 ос 00 3 3 3 с Б E k.Б "5 5 s я E > 3 '5 E с о с в Ï83 с *— CÏ s О г о 1 S V о с 1 * < О с с 1 Ê 00 со я о со S с S > > UJ 0. TABLE 39— continued Households with 2 3 Income 1 adults and or more adult, Adults 1 1 2 3 group 4 or more 1 adults, only or more or more children child children children children children a — (ii) As percentage of recommended intake continued * Calcium ...... 192 176 145 125 AВ (131) 156 183 147 162 142 128 127 148 С 179 152 153 139 132 (116) 147 D&E2 180 136 142 122 120 104 138 • 122 113 99 91 96 AВ (103) ИЗ 100 106 95 89 88 95 С 111 103 103 96 % (76) 92 D&E2 113 90 97 88 91 72 95 * Thiamin A 1S6 151 141 130 131 В (151) 140 137 140 130 126 127 125 С 136 152 131 130 131 (113) 122 D&E2 148 137 130 118 127 106 129 А • Riboflavin 143 148 134 130 127 В (138) 132 127 135 128 120 119 116 А С 128 145 132 127 123 (109) no D&E2 134 137 126 112 121 103 no * Nicotinic acid 206 203 190 169 171 equivalent В (190) 190 167 192 182 171 159 167 С 186 191 190 179 174 (153) 161 D&E2 184 184 180 159 171 135 168 С • Vitamin А 309 266 267 187 232 В (215) 225 260 201 181 181 192 172 С 189 189 174 167 146 (144) 148 D&E2 191 168 145 151 153 96 155 134 Household Food Consumption and Expenditure: 1984 4» о ^NMVI ^rviOTs mwt^iû mor MMfON rOfS — во 57-9 •чГ■*■^ m ■4-■*■»■* 641 61-8 60-8 or mor or adults, f^i ~- :hildrer «< = 1 £ »s Ооо<лп h-ОЮ^ M — bm 00 «ЛООг* •в Етз "g N- m «s oor- v->oo Г- 00 &\ Г- — ci ^ ^ m 2,4- *•* «Л1Л<ПТ1 m 3 143 146 .с 1 (226) (195) Of с S с 8 ■в S 8 с «a. о 1 — «г»р- О* r- r*ï ^ ON00 <ч—— QO С 0|М«Л 0 rj Д m«N э 1 ■о 4,г (Л я e П vC С Б О ■о - — IN «N Г- mm »4 о 58-8 630 610 43-6 44-4 44-6 46-5 641 -С O* Г- ©>vO д 4f ^ <* 2 1 э I о 1 r- «N «n «n \ОЛ<ЛМ ooinOfn «NO Г- О г •в 8> i m m m m и. Цг m m «^ MNrNQ ЧГtJ- ■*■* NNNN "5 5 1 с 4 «0 a ^ 5 —— — ,c Ü о о t *C — ^ ^■ooo Ov ï «о c; m ■T>• —— о 1 MMN * * с SSS adu S3* 1 о or 1 1 childr I <¿ m 0<Л«"П^ f*lfn*O00 00 —— m Г-^О'*'* ■S >. Ш ^ m m гч —— nmrtM КС<£.\С О ■о 5 00 3 <£0U^ 2 с 73 > 9 % О с « < XI с с о в2 г» £ О a > £ u. и TABLE 39— continued Households with 2 3 Income 1 adults and or more 1 adult, Adults 2 1 3 adults, group or more 4 1 or more or more only children child children children children children (v) Price of energy index (a), all foods A • 127 119 112 106 113 В (91) 111 104 105 99 94 86 98 С 103 101 97 92 82 (92) 93 D&E2 99 91 91 87 83 79 78 All income ? 104 94 102 97 91 83 95 groups (ft) in 9 * in Fewer than 10 households the sample. Figures brackets are based on samples of more than but fewer than 20 households. in (a) These indices, which show the relative differences "cost per calorie", have been obtained by dividing the money value of food obtained for consumption a in each group of households by its energy value and expressing the result as percentage of the corresponding quotient for all households. in (¿>) Including households not shown elsewhere this table. ) с о' а ft о. »■» s: 8Ia-о о Cl ? I |SS: 3 § -9 1-30 1-95 3-04 9-4 111 13-6 28-9 50 36-6 710 46-4 46-6 11 103 271 930 1,120 1,460 2,220 2.090 75 and over 1 1-42 3-67 2-04 101 14- 12-3 151 31 -5 76-9 49-4 49-3 40-9 61 113 289 970 65-74 1,760 2,400 2,450 1.360 1984 day 1-44 3-43 204 16-0 10-1 14-4 12-7 330 50-7 66 79-3 49-7 41-3 114 284 990 55-64 1,680 1,250 2,590 2,400 i 03 -91 housewife, 1-37 9-5 1 3 13-3 121 15-3 38-2 31-3 46-3 60 74-7 470 106 266 930 of 45-54 1,200 1,580 2,330 2,240 of housewife age Age to 1-70 1-23 2-74 8-5 12-9 10-8 13-6 53 34-4 27-8 65-5 40-6 95 40-3 Consumption per person per 920 241 840 35-44 1,260 2,020 2.060 (i) 1 110 1-55 2-57 9-7 7-4 11-8 11-3 24-6 48 29-9 57-8 35-8 83 35 830 211 770 40 25-34 1,880 1,150 1,760 classified according 1 109 1-55 2-70 7-4 TABLE 10- 111 11-7 58-9 36-4 35-5 301 25-3 83 45 830 209 780 1,830 1,130 1,770 Under 25 households 1-26 1-77 2-92 8-7 111 13-7 12-7 28-4 55 351 67-6 42-4 97 41-9 AU in 860 246 1,020 1,380 2,140 2,060 households food (g) (g) (g) (g) (g) (g) fog) fog) fog) fog) 0*) of (mg) (mg) (mg) (mg) (mg) (mg) (mg) (MJ) (kcal) • • ■ • ■ • ■ • . ■ . • • ■ • • • ■ Nutritional value .... equivalent) equivalent acid D protein С (retinol protein acids: polyunsaturated retino! ß-carotene total saturated monounsaturated Fatty Carbohydrate Energy Riboflavin Vitamin Vitamin NicotinicNicotinic acid Iron Vitamin A: Animal Fat Calcium Thiamin Total TABLE 40— Continued of housewife All Age households Under 25 25-34 35-44 45-54 55-64 65-74 75 and over a (H) As percentage of recommended intake Energy 92 87 85 88 92 102 104 no Protein 120 116 112 114 122 134 133 140 a (as percentage of minimum requirement) 164 161 160 159 168 175 170 163 Calcium 157 149 138 148 172 182 177 174 103 103 95 98 106 116 112 103 Thiamin ...... 136 130 130 132 137 147 148 155 Riboflavin 128 129 129 124 128 133 132 130 Nicotinic acid 181 184 180 178 185 189 179 169 С equivalent Vitamin ...... 189 168 181 191 198 208 189 155 A Vitamin (retinol equivalent) 197 183 193 184 209 212 217 183 J (Hi) Percentage of energy derived rom protein, fat and carbohydrate Protein ...... 13-1 13-3 131 13-0 13-3 13-2 12-8 12-7 1 Fat 42-3 42-3 42 42-2 42-4 42-6 42-3 41-7 Carbohydrate ...... 44-6 44-4 44-8 44-8 44-3 44-2 45-0 45-5 a (iv) Animal protein as percentage of total protein | | j J ¡ 62-8 61 -8 62-0 61-9 62-9 63-9 | 64-2 65-4 -J ■»* з fu а а О. с О f» a-о S: S1 о I о I а сЯ Оо 1-22 1-70 2-80 8-3 13-4 10-7 12-5 27-5 55 39-9 33-5 64-5 40-5 93 232 840 920 1,280 1,960 2,140 mortgage Owned with 1-38 1-97 3-24 9-5 14-9 13-4 120 30-8 38-4 74-1 64 47-7 46-9 107 266 950 Owned 1,580 1,160 outright 2,530 2,250 1984 0 -4 1-27 1-83 3-38 8-9 13-6 14-1 59 tenure, 37-6 28-5 66-9 42-5 45 11 day free 105 980 Rent 240 910 1,480 3,020 2,110 dwelling of housing 1 -62 to 111 2-30 Type 7-2 1 per person per 11-8 10- 10-6 59 24-6 58-5 36-2 33-6 280 78 980 206 760 rented 1,320 1,700 2.090 Furnished, according Consumption 1-28 1-85 2-93 90 140 13-4 11-2 53 36-7 29-2 43-6 69-8 44-2 (i) 102 890 960 254 Other rented 1,310 2,100 2,140 classified TABLE 41 Unfurnished -71 1-24 2-87 8-8 1 13-4 110 12-5 28-2 46 35-4 41-4 67-9 41-5 97 840 256 1,800 1,390 1.100 Council 2,100 households in 1-26 1-77 2-92 8-7 12-7 111 13-7 55 35-1 28-4 67-6 42-4 97 41-9 All food 246 860 1,020 2,140 1.380 2,060 of households (g) (g) (g) (g) (g) (g) (£) (fg) (W5> (И8) (W5) (mg) (mg) (mg) (mg) (mg) (mg) (mg) ■ • (MJ) (kcal) ■ ■ ■ ■ ■ • • ■ ■ • ■ • • ■ • • • Nutritional value . equivalent) equivalent ...... С D protein (retinol protein acids: polyunsaturated retinal ß-carotene total saturated monounsaturated Fatty Carbohydrate Energy Riboflavin Vitamin A: Vitamin Iron ..... NicotinicNicotinicacid acid Vitamin CalciumThiamin .... Fat Animal Total TABLE 41— Continued Type of dwelling All Unfurnished households Furnished, Rent Owned Owned with Other rented free outright mortgage Council rented a (ii) As percentage of recommended intake Energy 92 93 96 84 92 98 89 Protein ...... 120 119 125 115 117 128 117 a (as percentage of minimum requirement) ..... 164 163 168 158 161 169 162 Calcium 157 149 165 159 161 175 152 Iron 103 101 104 103 104 108 101 Thiamin ...... 136 133 139 132 136 145 134 Riboflavin 128 122 133 131 131 133 128 Nicotinic acid 181 177 184 176 180 183 182 С equivalent Vitamin ...... 189 158 180 224 204 207 199 A Vitamin (retinol equivalent) 197 197 184 210 211 208 192 (Hi) Percentage of energy derived from protein, fat and carbohydrate Protein 131 12-9 130 13-7 12-7 13-2 131 Fat 42-3 41-4 42-6 41-2 44-6 42-7 42-6 Carbohydrate 44-6 45-7 44-4 45-1 42-7 44-2 44-3 Animal as a total 1 fiv) protein percentage of protein 62-8 61 | 63-4 62-0 63-5 64-3 62-8 SO ! о ? I 1I 3 1-26 1-77 8-7 2-92 12-7 111 13-7 351 55 67-6 42-4 97 41-9 28-4 246 860 1,020 1,380 2,060 2,140 households All 1984 t da) households, per owning other -2 1-26 1-78 8-8 2-96 in 12-2 13-5 34-9 68-2 42-6 97 41 -9 50 11 28-3 860 252 1,100 1,450 2,090 2,100 deep-freezer and a Households not Consumption per person 4) deep-freezer a owning TABLE 42 owning 1-25 1-76 8-7 2-90 12-9 110 13-8 97 56 67-3 42-3 35-2 41-9 28-4 244 860 990 1,350 2,050 2,160 deep-freezer a Households households in (g) (g) (g) (g) (g) (g) (g) Oig) Oig) (WS) (M0 (mg) (mg) (mg) (mg) (mg) (mg) (mg) (MJ) food (kcal) • ■ • ■ . . • • . . ■ • • • ■ • • of ■ value Nutritional equivalent) equivalent ...... protein С D (retinol protein acids: polyunsaturated monounsaturated saturated . ß-carotene retinol total Energy Fatty Carbohydrate Animal Fat Iron ..... Total Calcium Nicotinic acid Riboflavin Nicotinic acid Thiamin Vitamin Vitamin A: Vitamin TABLE 42— Continued Households owning Households not owning All households a a deep-freezer deep-freezer a (U) As percentage of recommended intake Energy 91 94 92 Protein 119 123 120 a (as percentage of minimum requirement) 164 165 164 Calcium 156 159 157 Iron 102 104 103 Thiamin ...... 136 138 136 Riboflavin 128 129 128 Nicotinic acid 182 179 181 С equivalent Vitamin ..... 196 172 189 A Vitamin (retinol equivalent) 194 204 197 (Hi) Percentage of energy derived from protein, fat and carbohydrate Protein 131 13-1 131 Fat 42-6 41-6 42-3 Carbohydrate 44-4 45-3 44-6 a (iv) Animal protein as percentage of total protein I I 62-9 62-5 62-8 142 Household Food Consumption and Expenditure: 1984 s I ? ll Д Sfï * 5focv^a 8 I > 1Os Е 45» N Г1t 00, «КО« '- О 'J > 8 Z SS §S|?SiSP? sss .а я5 Е 9 от «ч ■♦■•^ 2 *^■•■*" 5 8 ¡= "5 £: О в -00 r- «N »» 00» 00*hNt NNW »г- О чг C о «ÇSJ ■* Í m r- *«1 »» О f-ч—>£>в "* ЧГt> 4fOOWï**i О д 1 —<Ч <Ч*^ч Ok3*»i 35 ■* Щ J Sí < — в »С *0*r^ Ог-ч-i «Qmin — в H & I с i о S *"ï^ 0^r~Oth«J ON© Г- © SS ^ wt «л——г- О »**Л * * t*» M -g¿*i -г-T ж *n S ja "5 лО оо — — ос > 8 S ОД » 5- гч Ж Г- SS «^ г-1 ffSÊS 3 3 2g § «S SSSSK S= ' й ? Я5 § 22 Sf з С 1 г Í! S If■aс 1 II «S = S S E Щ г lï'Sî fît шш s S¡ — IV Appendices Appendix A 145 APPENDIX A Structure of 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 continously throughout the year apart from a short break at Christmas. 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 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.1 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. 5 As the Survey records only the quantities of food entering the household and not the amount actually consumed, it cannot provide meaningful frequency distributions of households classified according to 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, 1 Since 1975, particulars have been obtained of soft drinks bought for the household supply. Details are given in Table 33 of the present Report but are excluded from all other tables and estimates. 146 Household Food Consumption and Expenditure: 1984 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). 6 The National Food Survey is selected to be representative of mainland Great Britain (including the Isle of Wight but not the Scilly Isles nor the islands of Scotland). In 1984, the sampling frame was changed from the Electoral Registers to the Small Users Postcode Addess File (PAF). The PAF is the list maintained by the Post Office of all delivery points in the country and, in addition to providing better coverage of the population than the Electoral Registers, enables the sample to be drawn more economically by computer. A three-stage stratified random sampling scheme is used, as in previous years. However, the use of PAF as the sampling frame, entails the adoption of new primary and secondary sampling units. Local authority districts replaced parliamentary constituencies as the primary sampling unit; postal sectors replaced polling districts at the second stage. 7 Local authority districts and postal sectors are each larger than constituencies and polling districts which means a less clustered and therefore more efficient sample. In addition, coverage was improved by increasing the number of primary sampling units from 44 (constituencies) to 52 (local authority districts) although, in order to take into account the extra average distance involved between addresses in the larger sampling units interview quotas were reduced from 20 to 18 addresses within each area. This also allowed for the rather larger proportion of ineligible addresses under PAF compared with the use of the electoral registers. The sampling scheme adopted in 1984 was therefore as follows. 8 First stage The local authority districts in the sampling frame were ordered 52 strata the — a into on basis of two factors (i) current standard region and (ii) measure of density (population per acre) . The number of strata allocated to each region — and hence the number of local authority districts — was in proportion to the region's share of total number of delivery points in Great Britain. Strata a were formed within region by listing the component local authorities in order of population density and then partitioning the list into the required number of groups, with each group containing, approximately, the same total number of delivery points. This stratification improves the efficiency of the sample, there being a relationship between population density and food expenditure. One local authority area was then selected from each stratum with probability proportional to size in terms of the number of delivery points. 9 Second stage The next stage involved the selection of postal sectors , or where the number of delivery points was below 500 (250 in areas North of the Caledonian canal), combinations of postal sectors. Within each district sixteen sector selections were sampled with probability proportionate to number of delivery points, and were allocated at random to the sixteen periods of the year 1 when the local authority district was included in the sample (see paragraphs 1 and 12). 10 Third stage The final stage involves the selection of 1 8 delivery points from each postal sector. These were drawn from the PAF using interval sampling from a random origin. Appendix A 147 Field-work organisation 11 The fieldwork is arranged so as to obtain information throughout the year, excluding Christmas. The number of 21 day intervals into which fieldwork is divided was 16 and within each interval two postal sectors were surveyed, one in the first part of the period and the other in the second part. In the first postal sector, 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 postal sector begins in the middle of the 21 days on a Wednesday afternoon. Attempts to place logbooks continue until Saturday. Checking calls are again made in the following week and the completed books collected at the end of seven days. 12 This cycle continues throughout the year . To facilitate the operation, the 52 local authority districts selected are randomly divided into two sets of 26. These two sets are worked in alternate 21 -day intervals. Thus in the first interval, 52 postal sectors (see beginning of paragraph 1 1) from one set of 26 local authority districts are used. Then in the second 21 -day intervals, 52 postal sectors from the other set are worked. This pattern is repeated for the following 14 intervals. Consequently each set is worked for a total of 8 intervals. Response to the Survey 13 The 52 local authority districts surveyed in 1984 are listed in Table 1 of this Appendix. At the second stage of sampling 832 postal sectors were selected, and at the third stage, 14,976 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 1 3 ,454. In some of the households the housewi fe was seen but refused to give any information, a number of other housewives answered a questionnaire1 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 7,094 households, representing 53 per cent of the selected sample but 64 per cent of the households contacted. Details are as follows:- ' The questionnaire relates to family composition, occupation etc. 148 Household Food Consumption and Expenditure: 1984 Per cent Households households households selected contacted Number of households at the addresses selected in the sample 13.454 100 Number that could not be visited for operational reasons — — Number visited but no contact made with the housewife 2,289 17 (Number of households where housewife contacted) (11,165) (83) (100) Housewife seen but refused to give any information 1,880 14 17 Housewife answered a questionnaire but declined to keep a week's record 1,199 9 11 Housewife started to keep a record but did not complete it 915 7 8 Completed records lost in the post or rejected at the editing stage 77 1 1 Number of responding households 7,094 53 64 Main analyses of Survey data 14 The Survey data of food purchases, consumption, expenditure and prices are normally tabulated for each of over 150' 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 :- for (i) By region. Results are given for England, Wales and Scotland and each of the standard regions of England, except that East Anglia is combined with the South East Region. (ii) By type of area. Six types of area are distinguished: (i) Greater London, (ii) the Metropolitan districts of England together with the Central Clydeside conurbation, (iii)-(vi) four groups of areas classified according to electoral density. 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 17-19 and 38 of the Report. Certain groups are also cross-classified according to income (see for example Table 20). For the purpose of classifying households according to their composition, heads of households and housewives under 18 years are regarded as adults since they have similar responsibilities. However, for all other purposes such persons are classified according to their true age. (v) By age of housewife. Seven age ranges are used as in Tables 22-24 and 40 of the Report. (vi) By housing tenure. Six categories are used as in Tables 25-27 and41 of the Report. ' More detailed supplementary analyses are available in some years for certain categories. For those used in 1984 see Table 6a of this Appendix. Appendix A 149 (vii) By ownership of deep-freezers. Two categories are used as in Tables 28 - 30 and 42 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. 15 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 The Composition of Foods2 but are thoroughly reviewed 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". 16 The nutrient factors used make allowance 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 С 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 17 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. 17 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 = 4.184MJ). Nicotinic acid is expressed both as free nicotinic acid and as nicotinic acid equivalent; the latter value includes one-sixtieth of the tryptophan content of the protein in the food. Vitamin A activity is expressed as micrograms of retinol equivalent, that is the sum of the weights of retinol and one-sixth of the /3-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 . ' See paragraph 2 of this Appendix and "Food obtained for consumption" in the Glossary. '• A 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. ' 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, D H Buss, В J Deny and E J Dixon, British Journal of Nutrition 43, 53-70, 1980). However, this is considered likely to be a minimum estimate, and the conventional Survey deduction of 10 per cent has been retained thereby preserving continuity. 1 50 Household Food Consumption and Expenditure: 1984 18 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 recomended by DHSSK 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 for meals eaten outside the home and for the presence of visitors by redefining, in effect, the number of — people consuming the household food (see paragraphs 20 and 21 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 the footnote to paragraph 16 above). 19 A further presentation is also provided in Table 34 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. 20 In comparing the nutritional value of household food with the DHSS recommendations (paragraph 18(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. 1 Department of Health and Social Security, Recommended Daily Amounts of Food Energy and Nutrients for Groups of People in the United Kingdom — Report on Health and Social Subjects No IS, HMSO, 1979. These recommendations have been adapted slightly for use in the National Food Survey. Appendix A 151 21 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: — Per day Per week Breakfast .03 .21 Dinner .04 .28 Tea .02) .14) Supper .05) .35) TOTAL .14 .98 (say 1.00) IJ| These two weights are interchangeable, 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 nutritional 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 is 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. 152 Household Food Consumption and Expenditure: 1984 Reliability of Survey results 22 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: — Table in this Report Year of Report and Tables in which percentage standard errors were presented Table 7- 10 "All households" averages of 1984, Table 7 in consumption, expenditure and Appendix A prices of individual foods Tables 15 Income group averages of 1983, Tables 8 and 9 in and 16 consumption and expenditure, Appendix A main food groups Tables 18 Household composition group 1984, Tables 8 and 9 in and 19 averages of consumption Appendix A and expenditure, main food groups Tables 23 Age of housewife group 1982, Tables 10 and 11 and 24 averages of consumption in Appendix A and expenditure, main food groups Tables 29 Freezer-owning and other 1981. Table 11 in and 30 household group averages Appendix A of consumption and expenditure, main food groups Table 34 "All households" nutrient 1977, Table 15 in averages Appendix A Table 36 Regions and types of area, 1977, Table 16 in nutrient averages Appendix A Table 37 Income groups, nutrient 1977, Table 17 in averages Appendix A Table 38 Household composition groups 1977, Table 18 in within income groups, nutrient Appendix A averages Table 39 Household composition groups 1977, Table 19 in within income groups, nutrient Appendix A averages Table 42 Freezer-owner and other 1977, Table 20 in households, nutrient averages Appendix A Appendix A 153 TABLE 1 Local Authority districts surveyed in 1984 Local Authority Districts Region Definition of region (b) fa) (e) selectedinthesamplefor 1984 England: North Cleveland,Cumbria, Durham, Northumberland, Stockton-on-Tees Tyne and Wear 'Sunderland Durham Yorkshire and Humbershide,North Yorkshire, South Yorkshire, 'Leeds H umberside West Yorkshire •Doncaster •Sheffield •Bradford Cleethorpes North West Cheshire, Lancashire,Greater Manchester, •Stockport Merseyside •Rochdale Macclesfield •Liverpool •Sefton South Ribble East Midlands Derbyshire,Leicestershire,Lincolnshire, Northamptonshire,Nottinghamshire Nottingham South Derbyshire Kettering West Midlands Hereford and Worcester,Shropshire, •Dudley Staffordshire, Warwickshire, West Midlands Bromsgrove •Birmingham Tamworth Oswestry South West Avon, Cornwall and the Islesof Scilly, Devon, Bristol Dorset,Gloucestershire,Somerset,Wiltshire Yeovil North Avon North Cornwall GLC and Greater London, Cambridgeshire,Norfolk, •Kensingtonand Chelsea East Anglia Suffolk •Lewisham •Merton •Havering •City of London and Westminster •WalthamForest •Kingston Cambridge North Norfolk Rest of Bedfordshire, Berkshire,Buckinghamshire,East Southampton South East Sussex,Essex,Hampshire, Hertfordshire, Isle Adur of Wight, Kent, Oxfordshire, Surrey, West Wycombe Sussex Dover Winchester Epsom Rcigatc Tendring Cherwell Wales The whole of Wales Vale of Glamorgan Swansea Ceredigion Scotland The whole of Scotland •Clydebank Falkirk Moray •Motherwell East Lothian (e) These arethestandardregionsas revisedwith effect from 1April 1974. • (b) Local Authority districtsmarked are wholly or partly within Greater London, the Metropolitan districts,or the Central Clydesideconurbation. 154 Household Food Consumption and Expenditure: 1984 TABLE 2 Composition of the sample of responding households, 1984 April/ July/ J»n/ Oct/ Year Msrch June Sept Dec GREATER LONDON Houicholds 201 217 195 207 820 Person* 536 556 487 508 2.087 Personsperhousehold ..... 2-67 2-56 250 2-45 2-55 METROPOLITAN DISTRICTS AND THE CENTRAL CLYDESIDE CONURBATION 454 415 414 395 1.678 1,309 1,172 1,160 1.089 4,730 288 282 : su 2-76 2-82 NON-METROPOLITAN DISTRICTS WITH ELECTORATE PER ACRE OF— 7 OR MORE Households 141 124 134 144 543 353 320 364 385 1.422 Personsperhousehold . . 2-50 2-58 2-72 2-67 2-62 3 BUT LESS THAN 7 12« 102 115 112 457 377 276 327 325 1.305 Personsperhousehold 2-95 2-71 284 2-90 2-Й 0.5 BUT LESS THAN 3 Households 634 628 570 575 2,407 Persons 1.717 1,840 1.701 1.647 6,950 Personsperhousehold 2-71 2-93 2-98 2 86 2-87 LESS THAN 0.5 307 298 304 280 1,189 864 763 804 754 3.185 Personsperhousehold ..... 2-81 256 2-64 2-69 2-68 ALL HOUSEHOLDS Households 1.865 1,784 1.732 1.713 7.094 Persons ...... 5.156 4,927 4,843 4,708 19.634 Personsperhousehold...... 2-76 2-76 2-80 2-75 2-77 Appendix A 155 TABLE 3 Composition of the sample of responding households, 1984 Average V, of households Households Persons number owninga: of persons Number •tt Number per deep- refri households freezer gerator AH households ..... 7.094 100 19,634 100 2-77 65 98 A natys's by regions Scotland 641 9-0 1,907 9-7 2-98 60 98 Wales ...... 409 5-8 1,121 5-7 2-74 67 96 England 6,044 85-2 16,606 84-6 2-75 65 98 Noith 421 5-9 1,207 61 2-87 55 96 Yorkshire andHumberside 753 10-6 2.028 10-3 2-69 56 96 North West 823 11-6 2,335 11-9 2-84 68 97 East Midlands 410 5-8 1,143 3-8 2-79 62 97 West Midlands .... 652 9-2 1,869 9-5 2-87 59 97 South West .... 610 8.6 1,658 8.4 2-72 74 99 South EastW/East Angjia 2,375 33-5 6,366 32-4 2-68 70 98 Analysis by typeof area Greater London 820 11-6 2,087 10-6 2-55 65 99 Metropolitan districtsand.... theCentral Clydesideconurbation 1,678 23-7 4,730 24-1 2-82 58 97 Non-metropolitan districtswith electroate per acreof— 7or more 543 7-7 1,422 7-2 2-62 58 98 3butlessthan7..... 457 6-4 1,305 6-6 2-86 73 99 0.5butlessthan3 .... 2,407 33-9 6,905 35-2 2-87 68 98 168 3,185 16-2 2-68 68 98 Analysis by incomegroup fb) Al 161 2-3 587 30 3-65 93 100 A2 360 51 1,271 6-5 3-53 86 99 B 2,180 30-7 7,225 36-8 3-31 81 100 C 1,575 22-2 4,829 24-6 3 07 68 98 D 674 9-5 1,957 100 2-90 56 97 El 273 3-8 510 2-6 1-87 71 99 E2 787 11-1 1,663 8-5 211 47 96 OAP 1,084 15-3 1,592 81 1-47 35 93 Analysis by householdcomposition(c) No. of No. of adults children 1 0 1,396 19-7 1,396 7-1 100 30 93 1 1or more 217 31 598 3-0 2-76 53 98 2 0 2,104 29-7 4,208 21-4 200 67 98 2 1 700 9-9 2,100 10-7 300 75 99 2 2 1,047 14-8 4,188 21-3 400 82 100 2 3 344 4-8 1,720 8-8 500 77 99 2 4 or more 82 1-2 509 2-6 6-21 74 96 3 0 488 6-9 1,464 7-5 300 80 99 3or more 1or 2 425 6-0 1,980 10-1 4-66 80 99 3or more 3 or more 88 1-2 597 3-0 6-78 78 97 4 or more 0 203 2-9 874 4-5 4-31 82 100 Analysis by ageof households 1,179 49 97 Under 25years" 476 6-7 60 2-48 25-34 ..... 1,433 20-2 4.790 24-4 3-34 73 99 " 35-44 1,508 21-3 5.706 29-1 3-78 79 99 " 45-54 1,066 150 3,274 16-7 307 75 98 55-64 " 1,102 15-5 2,336 11-9 212 64 98 65-74 " 984 13-9 1,613 8-2 1-64 49 97 75andover 525 7-4 736 3-7 1-40 27 90 Analysis by houseingtenure Unfurnished:council 1,910 26-9 5.084 25-9 2-66 48 % otherrented 510 7-2 1.152 5-9 2-66 49 95 Furnished,rented 184 2-6 369 1-9 201 34 96 Rentfree .... 101 1-4 299 1-5 2-96 76 100 1 767 24-9 3.948 20-1 2-23 66 98 Ownedwithmortgage 2,622 37-0 8,782 44-7 3-35 82 100 A notvsisby ownershipof deep-freezer Owningadeep-freezer 4,611 65-0 14,205 72-3 308 100 100 Notowningadeep-freezer 2,483 350 5,429 27-7 219 - 94 (af IncludingGreaterLondon, for which separatedetailsareshownin theanalysisaccordingto thetypeof area. fb) For definitionof incomegroups, seeparagraph22 in the Report. (cf See"Adult" and "Child" in theGlossary. 156 Household Food Consumption and Expenditure: 1984 TABLE 4 Average number of persons per household in the sample of responding households, 1984 Adult malesaged: Adult femalesaged: Children aged: 18-64 65 years 18-59 60 years 0-4 5-11 12-17 years and over years and o.ei years years yean 0-81 015 0-77 0-28 0-20 0-29 0-27 Analvsis by regions 086 0-14 0-87 0-25 0-22 0-29 0 35 Wales 0-82 0-17 0-74 0-33 0-20 0-20 0-22 0-80 015 0-76 0-28 0-20 O 29 0-2< North 0-85 01l 0-79 0-23 0-25 0 34 0 29 YorkshireandHumberside 0-77 016 0-71 0-29 0-20 0-29 0-27 NorthWest 0-87 012 0-78 0-25 0-20 0-30 0-31 EastMidlands 0-78 017 071 0-30 0-16 0-32 034 WestMidlands .... 0-85 014 0-76 0-27 0-22 0-32 0M SouthWest .... 0-79 016 0-75 0-29 0-21 0-27 0-24 SouthEasila) EastAnglia 0-78 015 0-76 0-30 019 0-26 0-24 A nalvsisby typeof area GreaterLondon 0-75 014 0-73 0-30 0-19 0-24 0 20 Metropolitandistrictsand.... theCentral Clydesideconurbation 0-83 014 0-76 0-29 0-21 0-29 0-K Non-metropolitandistrictswith electroate peracreof— 0-75 014 0-72 0-31 0-22 0 26 0-22 3butlessthan7 0-81 013 0-80 0-26 0-22 0-33 0K 0.5butlessthan3 .... 0-86 014 0-80 0-25 0-20 0-31 0 30 lessthan0.5 .... 0-76 018 0-74 0-32 0-19 0-25 0-25 Analvsis by incomegroup fb) Al 118 002 1-07 007 0-34 0-63 0-34 A2 1-15 002 108 004 0-32 0-51 0 41 B 113 001 102 006 0-28 0-41 0-40 C 110 006 0-98 013 0 20 0-28 0-32 D 081 009 0-92 016 0-29 0-30 0-34 El 0-29 0-46 0-23 0-75 0-04 0-03 0 06 E2 0-38 0-27 0-48 0-44 0-17 0-24 0-14 OAP 002 0-47 005 0-91 001 001 Analvstsby householdcomposition(c) No. of No. of adults children 1 0 019 0-12 0-16 0-52 - - 1 1or more 007 — 0-90 002 0-35 0-74 0-66 2 0 0-62 0-34 0-56 0--8 - - - 2 1 0-98 001 0-99 002 0-45 0-22 0 33 2 2 0-99 101 0-57 0-87 0-57 2 3 100 100 - 0-78 1-26 0-96 2 4 or more 0-99 101 - 0-95 201 1-24 3 0 1 40 0■20 105 0-34 . — 3 or more 1or 2 1-69 003 1-53 008 016 0-25 0-90 3 or more 3 or more 1-65 008 1-43 016 0-53 I- 17 1-76- 4 or more 0 2-29 0-12 1-72 018 - - - Analvsis by ageof households Under25years - 02 " 0-91 0-93 0-54 009 0 25-34 " 0-92 0-97 0-63 0-67 014 35-44 " 109 001 1-07 001 016 0-61 0-83 45-54 1-29 003 1-24 003 002 008 0-38 55-64 " 005 " 0-76 0-22 0-54 0-52 002 001 65-74 011 0-54 005 0-91 001 0-01 75andover ..... 007 0-41 0-03 0-89 - - Analvsis by housingtenure Unfurnished:council 0-70 0-18 0-67 0-36 0-21 0-27 0-27 otherrented 0-62 018 0-60 0-36 015 0-16 018 Furnished,rented 0-80 002 0-83 004 015 0-13 004 Rentfree .... 0-88 013 0-81 0-22 0-27 0-30 0-36 Ownedoutright 0-58 0-29 0-52 0-54 004 0- 10 015 Ownedwithmortgage 108 002 102 005 0-32 0-45 0 39 Analvsis by ownershipof deep-freezer Owningadeep-freezer 0-94 012 0-89 0-23 0-23 0-35 0 33 Not owningadeep-freezer 0-58 019 0-54 0-39 015 018 017 (a) IncludingGreaterLondon, for whichseparatedetailsareshownin theanalysisaccording(o thetypeof area. fb) For definition of incomegroups,seeparagraph22 in theRepor1. (c) See"Adult" and "Child,Tin theGlossary. Appendix A 157 TABLE 5 Composition of the sample of responding households: analysis by income group and household composition: 1984 Householdswith: All Income 2 adultsand 3 or more 1adult house group W> Adulis adulis 1or more holds only 1 2 3 4 or more 1or more children child children children children children Number ot households A 190 1 73 116 61 II 69 521 В 881 22 323 561 138 29 226 2.180 С 875 22 181 244 91 15 147 1,575 D4E2 917 164 113 122 52 26 67 1.461 Number of households A 447 3 219 464 305 69 351 1.858 В 1,974 61 969 2.244 690 176 1,111 7,225 С 1.977 52 543 976 455 92 734 4,829 D&E2 l.«4 45« 119 488 2,690 166 355 3,620 (a) for definition of incomegroups,seeparagraph22in theReport. Householdsin incomegroup El andpensionerhouseholdsare excluded from this tableand from Tables20. 21and 39in theReport. 158 Household Food Consumption and Expenditure: 1984 TABLE 6 Survey classification offoods, 1984 Seasonalfood Food (S)or codeno. Description convenience Notes in 1984 food (CC. CF, CO) (a) MILK AND CREAM: 4 Liquid wholemilk—full price(A) Includeslong life 5 Liquid milk—welfare 6 Liquid milk—school 9 Condensedmilk Includesevaporatedmilk 11 Dried milk, branded Full-creamor half-creamdried milk 12 Instantmilk 13 Yoghurt Includesfruit yoghurtand fla.oured yoghurts 16 Other milk (A) Buttermilk, skimmedmilk (otherthan instant milk), goatsmilk, sour milk, freshcream desserts, ete(including dairy dessertscontaining cream, milk or skimmedmilk solids—not frozen) 17 Cream Fresh (or processedor frozen)bottled or canned, (but excluding"substitute" and "imitation'' cream—seecode 148) CHEESE: 22 Natural (A) Includesaltcheese,otherthan processed,eg. Cheddar, Cheshire,Caerphilly. Lancashire, Du4ch Edam, Danish Blue, cottagecheese,creamcheese 23 Processed Includesprocessedcheeses,boxedor portions, lacticcheese,cheesegrills, cheese products/spreads,(includingthosewith added ham, celery,lobs4erete) MEAT AND MEAT PRODUCTS: 31 Beefand veal(A) V Any cut; fresh,chilled or frozen(but not frozen 36 Mutton and lamb (A) j conveniencemeats—seecode88) 41 Pork (A) ) 46 Liver (A) Fresh, chilledor frozen 51 Offals, otherthan liver eg, kidney,tongue,heart,head,sweetbread, ox4ail,trotters,tripe, pig's fry, sheep'sfry, cowheels;fresh, chilledor frozen 55 Baconand ham, uncooked(A) Fresh, chilledor frozen 58 Baconand ham, cooked. CO Not frozen includingcanned 59 Cooked poultry (not purchased CO Includespoultry removedfrom thecan beforesale in cans) by retailer(but not frozen)also 'chicken' of 'chickenand chips' 62 Corned meat CC Includesall cornedmeatt,whetherpurchasedin cansor sliced 66 Other cookedmeat(not CO Includesmeatsremovedfrom can by retailer purchasedin cans) beforesale—eg. luncheonmeat,pressedor cooked beef,veal, mutton, lamb, pork, .eal and ham, tongue,brawn: (but not 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: cornedmeats, canned,arecoded62; baby foods cannedor bottledarecoded315) 73 Broiler chicken,uncooked Uncookedpluckedroastingfowl under4 lb each, including frozen partsof any uncookedchicken, fresh,chilled or frozen 77 Other poultry, uncooked, Uncooked chickenof 4 lb or moredressedweight includingfrozen (A) or any unpluckedchickenor boiling fowl; any size (or parts)of duck, goose,turkey, partridge, pheasant,grouse,pigeonete;fresh, chilledor frozen 78 Rabbit and other meat eg, rabbit, hare, horse,goat, .enison; fresh, chilled or frozen 79 Sausages,uncooked,pork Includespork sausagemeat;fresh,chilledor frozen 80 Sausages,uncooked,beef Includesbeefsausagemeatand any mixture,eg pork/beef sausages,turkey/pork; fresh,chilledor frozen Appendix A 159 TABLE 6 —continued Seasonalfood Food (S)or code no. Description convenience Notes in 1984 food (CC, CF, CO) (a) MEAT AND MEAT PRODUCTS —continued 83 Meat piesand sausagerolls, CO Sausagerolls, "cold" meatpies, (eg,pork pies, .eal ready-to-eat(A) and ham pies)completeor in portions, (but not steak pies—seecode94, and not frozen items—seecode88) 88 Frozen conveniencemeatsor frozen conveniencemeat CF eg, frozen—braised/roastbeefslices,roastpork, products(A) beefburgers,porkburgers,steakburgers, turkey/beefburgers,cheeseburgers,steaklets, ready-meals,sausagerolls, meatpies,chickenpies, cookedchickenbreasts/legs,faggots(but not uncooked chops, steaks,ete) 94 Other meatproducts(A) CO Meat pies(except"cold" ready-to-eatvarieties—see code83)eg, steakpies, pasties,puddings,pastes, spreads,liver sausage,cooked sausage,rissoles,haslet, black pudding, faggots,haggis,hog's pudding,polony, scoteheggs;ready-meals,egChinesetake-awaymeals containingmeat,packeted.meat-basedmeals;(not frozen) FISH: 100 White, filleted, fresh S eg,cod, haddock, whiting, plaice, skate,soleand 1 > other flat fish, hake,congereel. redmullet, ling, 103 White, unfilleted. fresh s ) coley, saithe 110 White, uncooked,frozen eg, frozen cod, haddock,hake, plaice,lemonsole, (includesfillets and steaksand uncookedfish coated with breadcrumbs,but not fish fingersete—seecode 127) 111 Herrings, filleted, fresh s Includesfrozen 112 Herrings,unfilleted, fresh s Includesfrozen 113 Fat, fresh, other than herrings s eg, mackerel,sprats,salmon,trout, eel. roe; (includes frozen) 114 White, processed s ie, smoked,dried or salted,eg. haddock,cod, (includes frozen) . ie, smoked,dried or salted,eg, kippers,bloaters, 115 Fat, processed,filleted s ) sousedor pickledherrings,smokedmackerel, > salmonand anchovies,smokedroe; (including 116 Fat, processed,unfilleted s } frozen) 117 Shell s eg,cockles,crabs,oysters,prawns,scampi,shrimps, whelks, winkles(weightwithout shells);fresh, prepared or frozen (but not cannedor bottled—seecode 120) 118 Cooked CO Fried fish, fried roe, fried scampi,cookedor jellied eels;(nor frozen) 119 Salmon, canned CC 120 Other cannedor bottledfish CC eg, sardines,pilehards,mackerel,herrings,brisling, shellfish, roe, anchovies,sild, tuna 123 Fish products,not frozen CO eg. fish cakes,fish pastes,ready-meals(but not "fish and chips" —seecodes118and 197) 127 Frozen conveniencefish CF Frozen fish fingers,fish cakes,fish pie, cod fries, cod-in-sauceor batter,"fish and chips", ete 129 EGGS s FATS: 133 Butter(o) 138 Margarineib) Includes"soft" margarineand margarinecontaininga proportion of butterbut excludeslow fat spreads—see code 148 139 Lard and compoundcooking fat Includessolid vegetableoil 143 Vegetableand saladoils egcorn oil, groundnutoil, "cooking" oil, olive oil 148 All otherfats (t<) egsuet,dripping, creamedcoconut, coconutbutter, "imitation" cream,"substitute" cream,low fat spreads(but nor "soft" margarine—seecode 138) SUGAR AND PRESERVES: 150 Sugar Includesicing sugar(but not instanticing—see code 323) 160 Household Food Consumption and Expenditure: 1984 TABLE 6 —continued Seasonalfood Food (S)or codeno. Description convenience Notes in 1984 food (CC. CF, CO)(a) SUGAR AND PRESERVES ^-continued 151 Jams, jellies, fruit curds 152 Marmalade Includesjelly marmalade 153 Syrup, treacle Includesmaplesyrup 154 Honey Includeshoneyspreads VEGETABLES: Old potatoes: 156 January-August, not prepacked S 1 Includesall "old" potatoespurchased in the period January to August inclusive 157 January-August, prepacked S / Newpotatoes: 158 January- August, not prepacked S 1 Includesall "new" potatoespurchased in the period January to August inclusive 159 January-August, prepacked S | 160 September—December,not prepacked S 1 Includesall potatoespurchasedin the period / Septemberto Decemberinclusive 161 September—December, S 162 Cabbages,fresh S eg, red cabbage,sa.oy cabbage,springcabbage, spring greens,brusselstops, kale, curly greens,savoy greens 163 Brusselssprouts, fresh S 164 Cauliflowers, fresh S Includesheadingbroccoli 167 Leafy salads,fresh S eg, lettuce,endive,watercress,mustardand cress, chicory 168 Peas, fresh s 169 Beans,fresh s eg, runnerbeans,broad beans,French beans 171 Other freshgreenvegetables s eg,spinach,spinachbeet,sproutingbroccoli, turnip tops 172 Carrots, fresh s 173 Turnips and swedes,fresh s 174 Other root vegetables,fresh s eg. parsnips,beetroot,kohlrabi, artichokes, horseradish,yams,(or sweetpotatoes) 175 Onions, shallots,leeks,fresh s Includespickling onions 176 Cucumbers,fresh s 177 Mushrooms, fresh s 178 Tomatoes,fresh s 183 Miscellaneousfresh.egetables s eg.celery,radishes,marrow, courgettes,asparagus, celeriac.seakale, pimentoes,aubergines, corn-on-the-cob,salsify, pot herbs,pumpkin, green and red 8rKn bananas(01plaintains), PcPj*™- 184 Tomatoes,cannedor bottled CC 185 Peas, canned CC Garden, processedeic 188 Beans,canned CC Includesbakedbeans,broad beans,butterbeansete (but not runnerbeansor kidney beans—seecode191) 191 Cannedvegetables,other than CC eg,carrots, beetroot(but not pickled beetroot—see pulses,potatoesor tomatoes code 327),celery,spinach,runner beans,kidneybeans, mixed.egetables,canned.egetablesalad, sweetcom. mushrooms,asparagustips;(baby foods, cannedor bottled,arecoded315) 192 Dried pulses,other than air-dried eg, lentils, split peas,mixedbarley, peasand lentils, minor 195 Air-dried vegetables CO Air-dried peas,beans,onion flakes, mixedvegetables, red and greenpeppers,celery,ete(AFD foodsare coded320) 196 Vegetablesjuices CC Includestomatojuice and puree 197 Chips, excludingfroren CO includeschips purchasedwith fish Appendix A 161 TABLE 6 —continued Seasonalfood Food (S)or codeno. Description convenience Notes in 1984 food (CC, CF, CO) (a) VEGETABLES— continued 198 lnstani potato CO 199 Cannedpotato CC 200 Crisps and other potato CO eg, crisps,chippies,mini-chips, puffs, potato scones, products,not frozen piesand cakes,potato salad 202 Other vegetableproducts CO eg,vegetablesalad,sauerkraut,coleslaw,peasemeal, peasepudding, cheeseandonion pie, savouryrice, lava/laverbread,readymeals 203 Frozen peas CF 204 Frozen beans CF All varieties 205 Frozen chipsand other frozen CF Includespuffs, fríes, fritters, croquettes conveniencepotato products 208 All frozenvegetablesand frozen eg, asparagus,broccoli, carrots, brusselssprouts, vegetableproducts,not specified cauliflower, mixedvegetables,spinach, elsewhere corn-on-lhe-cob, sweetcorn, ratatouille,bubbleand squeak,avocadodip FRUIT: 210 Oranges,fresh 214 Other citrus fruit, fresh eg, lemons,grapefruit, mandarins,tangerines, clémentines,satsumas,limes,ortaniques,kumquat, ugli 217 Apples, fresh 218 Pears, fresh 221 Stonefruit, fresh eg,plums, greengages,damsons,cherries,peaches, apricots, nectarines,avocadopears,mangoes,lychees 222 Grapes, fresh 227 Soft fruit , freshother than eg,gooseberries,raspberries,strawberries, grapes blackberries,loganberries,mulberries,bilberries, cranberries,blackcurrants,redcurrants 228 Bananas,fresh S 229 Rhubarb, fresh S 231 Other freshfruit S eg, melons,pineapples,fresh figs, pomegranates, quinces,guava,prickly pear 233 Cannedpeaches,pearsand CC pineapples 236 Other cannedor bottledfruit CC eg, fruit salad,fruit cocktail, grapefruit, mandarin oranges,apples,prunes,gooseberries,rhubarb, strawberries,plums, cherries,apricots, 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,glacécherries,crystallised fruit, dried fruit juice concentrate 241 Frozen fruit and frozen fruit eg, frozen strawberries,raspberries,blackberries, products blackcurrants,mandarinsegments,peachhalves,fruit salad,melonballs, appleslices,fruit juices(frozen fruit piesarecoded294) Nuts and nut products Nuts shelledor unshelled(weightwithout shells), shreddedor desiccatedcoconut, ground almonds, peanutbutter, vegetariannut products Fruit juices eg,grapefruit, orange,pineapple,lemon, time, blackcurrant,rose-hipsyrupetc;(baby foods, cannedor bottled, arecoded 315and dried fruit juice concentrateiscoded240) CEREALS: 251 White bread,largeloaves, unsliced Standardloavesof 800g 252 White bread,largeloaves,sliced 253 White bread,small loaves, unsliced Standardloavesof 400g 254 White bread,small loaves,sliced 162 Household Food Consumption and Expenditure: 1984 TABLE 6 —continued Seasonalfood Food (S)or codeno. Description convenience Notes in 1984 food (CC, CF, CO) (fl) CEREALS— continued 255 Brown bread Excludeswholewheatand wholemealbread 256 Wholewheatand wholemeal bread 263 Other bread eg,non-standardwhite loa.es, malt bread, fruit bread, Danish bread,French bread,Vienna bread, milk bread, starch-reducedbread,whiteor brown rolls, cob*, breadcake,French toast, barnor barm loaves 264 Flour Including chappattiflour 267 Buns, sconesand teacakes Includescrumpets,muffins, tea-bread,barm - barn bracks, lardy cake, Scotehpancakes,girdle cakes 270 Cakes and pastries CO eg. fruit cakes,fancycakes,eclairs,cream cakes, iced cakes,chocolatecakes,Swissrolls, spongecakes, tans, flans, doughnuts,fruit pies,gingerbread,parkin, meringues 271 Crispbrcad CO 274 Biscuits,otherthan chocolate CO Includescream-crackers,shorteake biscuits 277 Chocolatebuiscuits CO Includes"count" lines,eg, marshmallowsand wafers 281 Oatmealand oat products Porridge oats(but not instantporridge— seecode 282). oateakes,oatmeal,oat flakes,rolled oats 282 Breakfastcereals CO eg, cornflakes, "instant" porridgeoats 285 Cannedmilk puddings CC eg, creamedrice, sago,macaroni,tapioca,semolina, custard(made-up),dairy desserts 286 Other puddings CO eg, Christmaspudding, fruit puddings,sponge puddings,syrup puddings,trifle 287 Rice Includesground rice, flaked rice, (but not savoury rice—seecode202,or creamedrice—seecode285) 290 Cereal-basedinvalidfoods CO (including "slimming" foods) 291 Infant cerealfoods CO Includesinfant rusk and cerealpreparationsand dried instantbaby foods (baby foods, cannedor bottled are coded315) 294 Frozen conveniencecereal foods (o) CF eg. frozen sponges(includingthosewith ice-cream), fruit pies,eclairs, pastry,pizza, pancakes 299 Cerealconveniencefoods CO eg,cakeand puddingmixes,cornflour, custard (includingcanned),but not powder, instantpuddings,cannedpasta,pastry,sauce specifiedelsewhere(b) mixes,macaronicheese,pizza, ravioli, cereal-based readymeals,instantdessertwhips, blancmange 301 Other cerealfoods eg, pearlbarley,semolina,macaroni, spaghetti,sago, tapioca BEVERAGES: 304 Tea Includesteabags(but not instanttea—seecode336) 307 Coffee, beanand ground Includescoffee bagsand sachets 308 Coffee, instant CO Includesacceleratedfreeze-driedinstantcoffee 309 Coffee, essence CO 312 Cocoa and drinking chocolate 313 Brandedfood drinks eg, maltedmilk MISCELLANEOUS: 314 Mineral water Includesspringwatersbut not lemonadeeic 315 Baby foods, cannedor bottled CC Strainedfoods and junior mealsin glassjars or cans (otherinfant foods arecoded291; dried milk is coded ID 318 Cannedsoups CC Includesbrothsand cannedcondensedsoups(Note: baby food soupsarecoded315) 319 Soups, dehydratedand powdered CO Includes"cup-a-soup" 320 Acceleratedfrecze-driedfoods ExcludesAFD instantcoffee—seecode 308.and any (excludingcoffee) itemof which only part is AFD Appendix A 163 TABLE 6 —continued Seasonalfood Food (S)or codeno. Description convenience Notes in 1984 food (CC, CF, CO) (a) MISCELLANEOUS— continued 323 Spreadsand dressings eg, saladcream,mayonnaise,cooking chocolate, sandwichspread,chocolatespread,instanticing, rum butter 327 Pickles and sauces Includeschutneysand continentalsauces,mint sauce (but not saucemixes—seecode299) 328 Meat and yeastextracts eg, beefstockcubes,chickenstockcubes 329 Table jellies, squaresand crystals 332 Ice-creamand mousse CO 333 All frozenconveniencefoods, CF Includesfrozen dairy dessens not specifiedelsewhere 334 Salt Includesseasalt 335 Artificial sweeteners(expenditure only) eg,saccharine 336 Miscellaneous(expenditureonly) eg, bones,gravysalts,gravymixes,vinegar,forcemeat, mustard,pepper,made-upjellies, flovouringsand colourings, gelatine,yeast,herbs,curry powders, spices,instanttea, milk shakesyrupand powder 339 Novel protein foods eg, texturedvegetableprotein {a)CC —Canned conveniencefoods CF —Frozen „ „ CO— Other (b) Seealso theclassificationof supplementarycodes—Table6a of this Appendix 164 Household Food Consumption and Expenditure: 1984 TABLE 6a Survey classification offoods: supplementary codes (a), 1984 Seasonalfood Food (S)or codeno. Description convenience Notes in 1984 food (CC, CF, CO) (a) MILK: 1 "UHT" liquid milk 2 Sterilisedmilk 3 Other liquid milk iticludespasteurisedand homogenised 4 Total liquid wholemilk.full price Codes 1-3 above 14 skimmedmilks Including skimmedmilks and semiskimmed milks, but not instantmilk 15 Other milk Buttermilk, goatsmilk, sour milk, souffle, syllabub, freshcreamdessertsete,(includingdairy desserts containingcream,milk or skimmedmilk solids —not frozen) 16 Total other milk (a) Codes 14-15 as above CHEESE, NATURAL: 18 Hard, Cheddar and Cheddar type 19 Hard, otherUK varietiesor eg, Derby, Caerphilly, Cheshire,Dunlop, Gloucester. foreignequivalents Lancashire,Leicestershire,Stilton. Wensleydale, Lincolnshire 20 Hard. Edam and other eg, Emmental,Gorgonzola, Gouda. Gruyere. continental Parmesan.Roquefort, Danablu, Havarti. Samsoe, Saint Paulin, S.ecia, Tilsiter, Port Salut 21 Soft eg. Cottagecheese,Camembert,Brie, Gervais, Lymeswold,creamcheese 22 Total naturalcheese(a) Codes 18-21 above BEEF AND VEAL: 25 Beef:—joints (including sides) on thebone 26 joints, boned | 27 steak,lessexpensive eg, braising,stewing, i fresh, chilled or frozen varieties chuck, "steak and *W(butnot frozen convenience kidney" meator meatproducts 28 steak,moreexpensive eg, frying, grilling, —seecode88) .arieties fillet, rump, porter house,ete 29 minced 30 Other beefand veal 31 Total beefand veal(a) Codes25-30 above MUTTON AND LAMB: 32 Mutton 33 Lamb;—joints (includingsides) . fresh,chilledor frozen(butnot frozenconveromce 34 chops(includingcutlets ' meator meatproducts—seecode88) and fillets) 35 Other lamb > 36 Total mutton and lamb (a) Codes32-33 as above PORK: 37 Joints (including sides) } 38 Chops . fresh,chilledor frozen(butnot frozenconvenience ^meator meatproducts—seecode 88) 39 Fillets and steaks 40 Other pork i 41 Totalpork (a) Codes37-40 above LIVER: 42 Ox 43 Lambs' fresh,chilled or frozen ^ 44 Pigs' 45 Other li.er Includescalvesliver 46 Total li.er (a) Codes42-43 above Appendix A 165 TABLE 6a —continued Survey classification offoods: supplementary codes (a), 1984 Seasonalfood Food (S)or codeno. Description convenience Notes in 1984 food (CC, CF, CO) (a) BACON AND HAM. UNCOOKED. 52 Joints (including sidesand steaks cut from thejoint) I fresh,chilledor frozen(but not frozenconvenience 53 Rashers,vacuum-packed I meator meatproducts—seecode88) 54 Rashers,not vacuum-packed ) SS Total baconand ham,uncooked Codes52 54above la) POULTRY. UNCOOKED (OTHER THAN BROILERS): 74 Chicken,otherthanbroilers Of 4 lb or moredressedweightor anyunpluckedchicken or boiling fowl; fresh,chilledor frozen 75 Turkey Whole or paru; fresh,chilledor frozen 76 Other eg,duck, goose,partridge,pheasant,grouse,pigeonetc; fresh,chilledor frozen 77 Total otherpoultry uncooked, Codes 74-76above includingfrozen fat "OTHER" MEAT PRODUCTS: 81 Meatpies,ready-to-cat CO "Cold" meatpies—eg,pork pies,vealandhampiesetc; completeor in portions(butлогsteakpies—seecode91 and not frozen—seecode87) 82 Sausagerolls, ready-to-eat CO M Total meatpiesandsausagerolls, CO Codes81-82 above ready-to-eat 86 Frozenburgers CF eg,beefburgers,porkburgers,steakburgers, turkey/beefburgers,cheeseburgers,steaklets 87 Otherfrozenconveniencemeats CF eg,frozen:braised/roastbeefslices,roastpork, ready-meals,sausagerolls, meatpies,chickenpies, cookedchicken,faggots(butnot uncookedchops,steak, etc) ÄS Totalfrozen conveniencemeatsor CF Codes86-87 above frozen conveniencemeatproducts 89 Delicatessen-typesausages CO eg,salami,polony,saveloy,garlicsausage,frankfurter, liversausage,hamsausage,pate.(Notfrozen) 90 Pastesandspreads CO Includingchicken,(notfrozen) 91 Pies,pastiesand puddings CO Includingsteakand kidneypies/puddings,meatand vegetablepies/puddings,cottageandshepherdspie, Cornish pasties,chickenpiesbndics.(Notfrozen; "ready-to-eat"pies,eg,pork pies,arecoded83) 92 Readymeals CO eg,Chinesetake-awaymealscontainingmeat,packeted meat-basedmeals,"cooked sausage"of sausageand chips.(Notfrozen) 93 Othermealproductsnotclassified CO eg, faggots,blackpudding,savouryduck, Scotcheggs, elsewhere haslet,kebabs,haggis,hot pot, savouryflan, Vienna steak,chickencordonbleu,chickenkebabs,chopsuey, hamburgers,beefburgers.{Notfrozen) 94 Total othermeatproducts(a) CO Codes89-93 above BUTTER: 131 New Zealand 132 Danish 133 UK 134 Other butter IncludesEnglishbutterblendedwithothers HS Total butter(a) Codes m -134 above MARGARINE: 136 Soft 137 Othermargarine Includesmargarinecontaininga proportionof butter ISS Totalmargarinetal Codes 136-¡37above 166 Household Food Consumption and Expenditure: 1984 TABLE 6a —continued Survey classification offoods: supplementary codes (a), 1984 Seasonalfood Food IS) or codeno. Description convenience Notes in 1984 food (CC, CF, COHa) OTHER FATS: 146 Low fat spreads 147 Other fats eg.Suet, dripping, creamedcoconut, coconut butter, substitute/imitationcream,Garlic herb buttter,soya milk, in other milk code 15 148 Total otherfats Codes 146-147above OTHER BREAD: 258 Roils (excludingstarch-reduced eg,whitteorbrown rolls rolls) 259 Malt breadand fruit bread 260 Vienna breadand French bread 261 Starch-reducedbreadand rolls 262 Other bread eg, non-standardwhitteloaves(but not French or Vienna bread),Danish bread,milk bread, French toast 263 Total other bread Codes258-262 above 292 Frozen cakesand pastries CF eg,frozensponges(includingthosewith ice-cream).fruu pies,eclairs,cheesecakes 293 Other frozenconveniencecereal CF eg, pizzas,cheesenans, pancakes,puff pastry, foods vol-au-ventcases 294 Totalfrozen conveniencecereal CF Codes292-293above foods 295 Cannedpasta CO eg, spaghetti,macaroni,ravioli 2% Pizza CO eg, pizza mix and all other unfrozen varieties CEREALS: 297 Cake, puddingand dessertmixes CO eg, custardpowder,cornflour, blancmange, instant/dessertwhips, trifle mixes,cheesecakemixes 298 Other cerealconveniencefoods CO eg,cereal-basedreadymeals,savourysaucemixes,(eg. parsley,cheese,curry), pastrymixes,poppadumi 299 Total cerealconveniencefoods CO Codes295-298abo.e fincludingcanned) (a) Seealso Table 6 of this Appendix Appendix A 167 TABLE 7 Estimates of the standard errors of the yearlv national averages of expenditure, consumption quantity and prices, 1984 Standarderrors Percentagestandarderrors Consumption Consumption Expenditure Prices Expenditure Prices quantity quantity MILK AND CREAM: Liquid wholemilk . full price(b) 0-54 003 002 0-7 0-7 01 School n.a n.a n.a n.a n.a n.a Condensed milk...... 006 000 0-25 4-4 4-7 1-2 Dried milk, branded ..... 013 001 0-53 13-7 12 6 20 Instant milk .... 010 001 0-23 02 6-8 1-7 Yoghurt 017 000 0-30 2-5 2-5 0-5 Other milk ft) 0-27 001 019 3-6 3-8 0-9 C ream ...... 0' 15 000 1-92 3-7 3-9 1-2 Total milk andcream 0 JO 002 0-6 0-6 CHEESE: Natural fb) 0-38 005 0-46 1-4 1-4 0-4 009 001 1-29 3-8 3-9 0-9 Total cheese a 39 005 1-3 11 MEAT AND MEAT PRODUCTS: Carcase meal Beef and vealfb) 1-33 0-16 1-65 2-2 2-5 10 Mutton andlambfb) 0-73 0-11 153 30 3-4 1-3 Pork (b) .... DM 010 1 02 2-6 2-9 0-9 Total carcase meat 1-84 0-24 1-7 1-9 Other meat and meatproducts Liver (b) 010 002 110 3-8 3-9 1-6 Offals, otherthanliver 009 002 2-62 8-4 7-7 3-5 Bacon andham,uncookedfb) 0-47 006 0-77 1-7 1-7 0-6 Bacon andham,cookedincludingcanned 0-27 003 1-51 2-2 2-3 0-9 Cooked poultry,notpurchasedin cans 016 002 4-42 61 7-0 2-8 Corned meat 015 002 0-89 2-6 2-7 0-7 Other cooked meat,not.....purchasedin cans 016 002 1-98 2-9 2-8 1-2 Other cannedmeatand cannedmeatproducts 017 004 0-82 3-2 3-3 11 Broiler chicken,uncooked,including frozen 0-54 012 0 so 2-4 2-7 1-0 Other poultry, uncooked,including frozen fb) 0-47 011 118 41 4-4 1-5 Rabbit andothermeat..... 006 001 7-24 16-6 17-5 7-6 Sausages,uncooked,pork .... 018 004 0-55 2-7 2-7 0-7 Sausages,uncooked,beef 019 004 0-53 2-6 2-6 0-7 Meat piesandsausagerolls, ready-to-eatfb} 014 002 0-91 3-3 3-5 0-9 Frozen conveniencemeatsor frozen conveniencemeatproductsft; 0-34 006 1-31 2-9 3-3 1-3 Other meatproducts(b/ .... 0-62 006 1-78 2-6 2-1 1-4 Totalothermeatandmeatproducts 1-46 0-25 10 10 Totalmeatandmeatproducts 2-61 0-38 10 10 FISH: White, filleted,fresh 0-23 003 116 3-7 3-7 0-9 White, unfilleted,fresh .... 015 003 5-38 9-5 11-6 5-4 White, uncooked,frozen ... 0-20 003 1-69 4-9 5-1 1-4 Herrings,filleted,fresh .... 001 000 7-33 27-1 26-8 7-5 Herrings,unfilleted,fresh .... 0-03 001 2-95 19-1 18-8 41 1 Fat, fresh,otherthanherring .... 013 002 6- 12 9-9 90 4-7 White,processed 013 on: 1-88 6-7 6-8 1-4 Fat,processed,filleted ..... 010 001 7-64 11-0 120 6-0 Fat, processed,unfilleted .... 0-03 001 12-53 19-6 17-8 120 Shellfish .... 019 001 9-49 8-4 8-6 3-3 Cookedfish 0-27 0-03 1-47 3-6 3-5 0-9 Cannedsalmon ...... 014 001 2-60 4-7 4-8 1-4 Othercannedor bottledfish .... 010 002 1-68 3-6 3-8 1-7 Fishproducts,notfrozen 011 001 5-51 6-4 5-6 30 Frozencon.eniencefishproducts.... 0-23 003 1-28 3-2 3-3 11 Totalfish 0-66 008 1-6 1-6 EGGS 0-24 004 002 1- 1 1-1 0-3 FATS: Butter(b) 0-28 005 0-22 -a 1-8 0-3 'argarine lb) 0-20 007 0-30 1-8 1-8 0-7 Lardandcompoundcooking...... fat 008 004 0-23 2-6 2-5 0-7 Vegetableandsaladoils 0-14 006 0-70 5-4 5-5 1-4 Otherfatsfb) .... 012 003 0-84 3-6 3-7 1-2 Totalfats 0-40 012 11 12 168 Household Food Consumption and Expenditure: 1984 TABLE 7 —continued Standarderrors Percentagestandard errors Consumption Consumption Expenditure Prices Expenditure Prices quantity quantity SUGAR AND PRESERVES: 0-21 015 006 1-6 16 0-3 Jams, jelliesandfruitcurds 009 0-03 0-50 3-5 3-3 1-1 Marmalade 008 003 0-67 4-5 3-9 1-5 003 001 0-67 91 9-3 1-7 Honey 0 09 002 1-43 8-5 8-3 19 Totalsugarandpreserves .... 0 2S 0-16 15 ; 5 VEGETABLES: Old potatoes January-August notprepacked 0-28 0-47 017 3-2 3-7 1-4 013 015 0-20 5-1 5-2 1-4 New potatoes January-August notprepacked 0-22 0-27 0-28 30 3-2 1-9 prepacked 009 009 0-53 8-6 8-5 3-2 Potatoes September-December notprepacked 016 0-54 013 3-7 4-2 2 1 prepacked 007 012 015 6-4 6 5 M Totalfreshpotatoes 0-38 0-75 15 1-9 009 008 0-24 2-4 2-3 i : Brusselssprouts,fresh 007 005 0-30 41 3-6 1-4 .... ii 09 007 0-28 2-6 2-6 1-2 Leafy salads,fresh 009 003 0-63 2-2 21 1-3 002 003 2-38 15-4 9-2 1-5 Beans,fresh 005 006 307 8-4 50 9-3 Other freshgreen.egetables.... 004 0-02 2-30 8-2 7-2 3-9 Totalfreshgreen.egetables .... 0-21 0 16 1-5 1-S 007 007 0-20 20 20 1-2 Turnips andswedes,fresh 004 004 0-20 41 3-8 1-3 Otherroot.egetables,fresh 005 003 0-75 so 4-1 2-7 Onions, shallots,leeks,fresh 009 008 0-39 2-3 2-7 It Cucumbers,fresh 006 0-02 0-39 2-4 2-4 09 Mushrooms,fresh ..... 012 002 0-95 2-7 2-9 10 Tomatoes,fresh ..... 015 006 0-29 1-6 t-5 0-6 Miscellaneousfresh.egetables..... 0-12 0-05 0-94 3-7 1 6 20 Totalotherfresh .egetables .... 0-38 ft 19 1-3 1-2 Tomatoes,cannedor bottled 006 004 0-20 30 30 0-8 008 005 017 2-5 2-5 0-7 Cannedbeans 011 0-08 01l 1-7 18 0-5 Canned.egetablesotherthan....pulses,potatoesor tomatoes 009 004 0-54 3-4 3-3 M Driedpulses,otherthanair-dried...... 005 002 1-44 6-8 7-8 3-2 Air-dried vegetables 003 000 47-69 18-6 18 4 171 Vegctablejuices .... 003 001 2-99 7-6 9-7 4 9 Chips, excludingfrozen 013 002 0-76 3-4 3-4 0S Instantpotato .... 004 001 4-20 8-9 10-5 4 3 Cannedpotato ...... 0-03 002 0-78 9-8 9-6 2-4 Crispsandotherpotatoproducts,...... notfrozen 0-20 002 110 2-1 2-2 0-7 Other.egetableproducts 013 002 2-04 4-6 3-9 21 Frozenpeas .... 013 006 0-36 3-2 3-4 0-9 Fro/en beans ...... 007 003 0-77 5-7 60 II Frozen chipsand other frozen convenience potatoproducts 016 008 0-44 3-8 4-0 1-2 All frozen vegetablesand..... frozen .egetable products,notspecifiedelsewhere 015 006 0-73 4-7 50 1-6 Totalprocessed.egetables n s; 0-21 1-i 1-2 Total.egetables 0-89 0-86 0-8 10 FRUIT: Fresh Oranges 013 008 0-27 2-8 2-9 1-0 Othercitrusfruit... 01l 007 0-33 3-3 3-5 M Apples 0-20 01l 0-20 1-7 1-6 06 Pears 0-07 004 0-39 3-8 3-8 1-4 Stonefruit 014 005 0-88 4-3 4-2 19 Grapes .... 009 0 03 1-36 5-4 5-4 2-4 Soft fruit,otherthangrapes 0- 16 006 2-28 8-2 6-7 40 Bananas 014 006 0-20 21 21 0-5 Rhubarb 0-02 003 1-39 13-7 6-8 5-7 Otherfreshfruit 010 004 1-39 6 6 6-4 3-7 Total freshfruit a (J 0-26 / < 14 Appendix A 169 TABLE 7 —continued Standarderrors Percentagestandarderrors Consumption Consumption Expenditure Prices Expenditure Prices quantity quantity FRUIT —continued Canned peaches, pearsandpineapples 0 09 004 0-30 3-2 3-4 0-8 Other canned or bottledfruit 0 10 004 0-38 3-5 3-5 0-9 Dried fruit and driedfruit products 0 12 004 0-78 4- 1 4-2 1-4 Frozen frui4 and frozenfruit products 0 03 001 9-58 21-2 22-8 12-2 Nuts and nut products 0 14 0-02 202 4-8 4-8 1-8 Fruit juices .... n 24 0- 16 0-32 2-9 2-9 10 Total other fruit and')mit products 0 38 018 1-9 21 Total fruit 0 76 0-36 1-3 1-3 CEREALS: White bread , largeloaves,unsliced 0 18 01l 012 3-3 3-3 0-5 bread, loa.es, 1 Whi4e large sliced 0 29 0-23 006 16 1-5 0-3 White bread , smallloaves,unsliced 0 11 005 013 3-6 3-6 0-4 White bread , smallloaves,sliced 0 05 002 0-28 6-3 6-3 0-8 0 16 009 018 2-6 2-7 0-6 Wholewheat and wholemealbread 0 16 009 015 2-9 30 0-5 Other breads 0 22 008 0-36 1-9 20 0-8 Total bread 0 39 0-23 0-7 0-8 Flour 0 12 015 0-12 3-6 3-5 0-9 Buns, scones and teacakes 0 11 003 0-69 2-8 2-8 11 Cakes and .... 0 33 005 0-68 2- 1-9 0- 7 pastries Crispbread 0 04 001 109 50 51 1-8 Biscuits, other thanchocolatebiscuits 0 21 006 0-35 1-6 1-5 0-6 Chocolate biscuits 0 19 003 0-70 2-2 2-2 0-6 Oatmeal and oat products 0 07 003 1-76 5-5 6-3 3- Breakfast cereals .... 0 28 008 0-35 1-7 1-8 0-6 Canned milk puddings 0 07 004 0-20 4-2 41 0-7 Other puddings .... 0 08 001 2-97 7-7 6-6 3-3 Rice ...... 0 26 013 1-36 11-4 13-2 3-7 Cereal-based invalid foods (including "slimming" foods) 0 03 000 18-55 490 48-3 81 Infant cereal foods .... 0 16 001 9-75 15-3 12-3 51 Frozen conveniencecerealfoods(b) 0 20 003 1-56 3-9 3-9 1-5 Cereal convenience foods, includingcanned,not specified elsewherefb) 0 19 005 0-95 21 2-3 1-5 Other cereal foods ...... 0 07 003 0-76 4-9 46 1-8 Total cereals ...... ; 02 0-39 0-7 0-7 BEVERAGES: Tea 0 32 003 0-75 1-7 1-7 0-4 Coffee, beanandground 0 15 001 3-86 7-4 03 1-6 .... 0 35 001 302 2-3 2-2 0-7 0 02 000 3-29 22-9 23-4 1-9 Cocoa and drinking chocolate 0 08 001 2-73 7-1 7-2 2-4 Branded food drinks 0 06 001 2-35 8-1 8-6 2-3 0 54 004 1-4 15 MISCELLANEOUS: Mineral water 0 03 003 101 13-9 151 5-9 Baby foods, cannedor bottled 0 13 003 1-12 10 8 10-9 1-5 Soups, canned 0 13 007 017 2-7 2-7 0-6 Soups, dehydratedandpowdered 0 09 001 380 4-5 4-7 1-8 Accelerated freeze-driedfoods (excluding — — coffee) - - - - Spreadsanddressings 0 09 002 100 3-8 3-7 1-3 Pickles andsauces .... 0 15 005 0-38 2-3 2-3 0-7 Meat and yeastextracts 0 11 001 2-70 40 4-3 II Table jellies,squaresandcrystals.... 0 04 001 0-08 4-2 4-6 1-4 0 21 01l 0-62 3-2 3-6 l-l All frozen conveniencefoods, not specified elsewhere 0 01 000 3-22 42-6 42-4 2-6 Salt 0 03 004 0-38 5-1 5-2 2-7 Artificial sweeteners(expenditureonly) - -- - Miscellaneous(expenditureonly) - --- — 0 06 001 9- 13 27-9 29-4 7-1 0 46 017 1-• 1-6 5 18 0-6 170 Household Food Consumption and Expenditure: 1984 TABLE 7 —continued Standarderrors Percentagestandard errors Consumption Consumption Supplementary Expenditure Prices Expenditure Prices classifications(a) (c) quantity quantity MILK AND CREAM: Liquid wholemilk. full price: 0 09 000 0-36 16-9 17-4 1-7 0-21 001 005 5-3 5-3 0 2 other 0-56 1101 002 0-8 0-8 0 1 Totalliquid wholemilkfull price 054 003 002 0-7 0-7 0 1 Other milks:— 0-26 001 009 3-9 3-9 0-4 other 007 0-00 4-81 9-2 17-5 5-9 Totalothermilk 0-27 001 019 3-6 3 8 0-9 CHEESE: Natural hard:- CheddarandCheddartype 0-29 004 0-48 1-6 1-6 0-4 OtherUK varietiesor foreignequivalents 014 002 0-98 3-6 3-6 0- 8 Edamandothercontinental 009 001 2-46 5-1 5-4 1-9 0-12 002 1-82 4-2 < 2 1-1 0-38 005 0-46 1-4 14 0 - CARCASE MEAT: Beef:- joints (includingsides)on thebone 0-62 011 10-73 27-1 32-7 9 6 0-70 0-07 1-60 3-7 3-8 0-9 steak,lessexpensive.arieties 0-42 005 1-16 31 3-3 0-8 steak,moreexpensi.e.arieties 0-63 005 4-37 4-9 5-6 1-7 0-33 005 0-83 2-6 2-7 0-7 other,andveal 009 001 16-01 IS 4 19-2 10 4 1 33 0 16 1-65 2-2 2-5 10 008 001 908 26-2 23-0 8-7 Lamb:— joints (includingsides) 0-63 0-10 2-19 4-5 5-2 1-9 chops(includingcutletsand....fillets) 0-31 004 1-56 3-4 3-5 l-l 009 0-02 205 8-3 8-2 30 0-73 on 1-53 J0 3-4 13 Pork:- joints (includingsides) 0-48 008 1-80 5-4 60 1-t .... 0-35 005 0-98 3-2 3-3 0S 016 002 3-52 6-9 7-1 2-2 016 003 160 6-6 6-8 IS 0-64 010 I- 02 2-6 2-9 0 9 OTHER MEATS AND MEAT PRODUCTS: Liver:— ox 004 001 213 110 120 40 008 002 1-22 4-9 5-0 1-5 Pigs' 005 001 1-33 7-4 7-3 M other 003 000 33-4 22-6 23-2 Totalliver 010 002 1 10 3-8 3-9 1-6 Baconand ham, uncooked:— joints (includingsidesand steakscut from 0-31 004 2-23 4-4 4-7 11 rashers,vacuum-packed 0-23 003 165 3-4 3-5 11 rashers,norvacuum-packed.... 0-28 004 0-6? 1-9 1-9 0-5 Totalbaconandham,uncooked 0-47 006 0 77 1-7 ;•; 0 6 Poultry, uncooked,includingfrozen- chicken,otherthanbroilers 0-33 008 0-84 5-6 5-4 1-2 0-31 0-08 3-20 6- 1 7-8 3-5 allother 014 002 6-92 24-7 21 4 7-4 Totalpoultry,uncooked,otherthanbroilers 0-47 01l 118 4 1 4-4 1-5 Meat piesand sausagerolls, read-to-eat:— 0-13 002 101 3-7 3-8 10 005 001 2-08 (,-8 7-0 H Totalmeatpiesandsausagerolls, rcady-to-eat 014 002 0-91 3-3 35 09 Frozen conveniencemeatsor frozencon.enience meatproducts:— 0-21 003 1-43 3-6 3-9 1-3 0-23 0-05 1-85 4-0 4- 5 2-0 Totalfrozen con.eniencemeatsorfrozen con.eniencemeatproducts 0-34 006 1-31 2-9 3 3 l.i Appendix A 171 TABLE 7 —continued Standarderrors Percentagestandarderrors Consumption Consumption Supplementary Expenditure Prices Expenditure Prices classificationsta) fe) quantity quantity OTHER MEAT AND MEAT PRODUCTS— continued Other meal products:— delicatessen-typesausages Oil 001 211 40 40 1-5 meat pastesandspreads 005 000 286 51 5-4 1-6 meat pies. pastiesandpuddings.... 0-20 004 103 2-9 31 l-l ready meals 0-53 004 4-62 5-7 51 2-4 other meal products,...... not specifiedelsewhere 0-20 002 2-60 4-9 41 2-31 Total other meatproducts .... 062 006 1-78 2-6 21 1-4 FATS: Butter: — New Zealand 0-16 003 0-31 3-9 3-9 0-4 Danish 015 003 0-50 51 5-1 0-5 UK 017 003 0<38 3-6 3-5 0-4 other ...... 015 003 0-50 3-9 3-9 0-6 Totalbutler 0-28 0-OJ 022 1-8 1-8 0-3 Margarine:— soft 018 007 0-36 2-1 21 0-8 other ..... 010 004 0-54 3-9 3-7 1-3 Total margarine ...... 0-20 0 07 0J0 1-8 1-8 0-7 other fats:— low fat spreads 008 002 0-35 4-7 4-7 0-5 other ..... 009 002 1-8S 5-3 5-6 2-6 Total all otherfats 012 003 0-84 3-6 J-7 1-2 CEREALS: Other bread:— rolls (excludingstarchreducedrolls) 018 006 041 2-2 2-3 0-8 malt breadandfruit bread 004 001 0-73 5-7 5-7 1-4 Vienna breadandFrenchbread 006 002 0-57 6 3 6-3 1-4 starch reducedbreadandrolls 004 002 0-87 11-7 121 2-1 other 009 004 100 50 5-5 2-6 Totalotherbread ..... 0-22 008 0-.J6 19 20 0-8 Frozen conveniencecerealfoods:— cakesand pastries 0-12 002 2-82 6-5 6-5 2-4 other frozenconveniencecerealfoods..... 014 002 1-75 4-6 4-6 18 Totalfrozen conveniencecerealfoods 0-20 003 lib 3-9 J-9 IS Cereals conveniencefoods, includingcanned, not specifiedelsewhere:— cannedpasta 007 004 0-28 3-2 3-2 10 pizza 007 001 3-32 10 6 10-1 2-9 cakes,puddingsanddessenmixes 010 002 1-49 3-2 3-6 18 other cerealconveniencefoods 040 001 4-83 3-6 4-6 3-3 Total cerealconveniencefoods, includingcanned, notspecifiedelsewhere .... 019 005 095 21 2-3 1-5 (a) SeeTables 6 and 6a Appendix A for further detailsof theclassificationof foods. (bf These foods aregivenin greaterdetail, in this tableunder "Supplementaryclassifications". ic) Supplementarydata for certainfoods, in greaterdetailthan shownelsewhereinthetable;thestandarderrors for eachmain food arerepeated,for easeof reference. 172 Household Food Consumption and Expenditure: 1984 fNWO © "s O » « r*l © w-sOs oo * now rt oo—r-i r- soo m N0COr- "i OO .-. o><-s ■g N - r- * oo oo^ 4w-ir- o i6r- > -T—w• —CT■ I -N006 - ' ?E o ll1 ill! I x e e s I § tucfi> a. !t2£6 1 s•——Q. u 2 — Appendix A 173 174 Household Food Consumption and Expenditure: 1984 Appendix A 175 -S- soOs in srtsoW — <' so—OsOs f"~sCo ' in r- fN r( ' — Q "2 iN—iN— O WfN—in —fN Q n o 0 70 0 OsO fNr*i r- — soin in m 00 1 V — ■ " -T ,'. ooMo> t— S ' - 3 15 . 7 00' -7 sC ^ Osr*1oo so If 00 -, in iOoo© "O toOs > ~ 0- O in Os00 otOsN r , in o r- r- a 6, 3- -3 91 70 60 in sCr- Os in ^ ' © 00to ~ i ooo —sC ■N E Os 80 i>oooor- IS IV 006 0- '1 S- 00 -0 100 00 =5 0- 0-8 c '00 i- -1 -r 0O* — T- r- o o —oo Is —OC soOsO ■*r*< fN ooO in M <-. soM Q Ossoe> fi * Os ooNr- * sCfNo>in —r- "• - in sCacO sor^i —mo r- —sC o- sO 00fN > ^ fNOsso 7 7 0 07 03 - r-lr-i t< W 0- j f 109 Is WIO O O r- so 3 9 •c ,', •is K, 80 0 9- 09 0- 9- c OC-* ooe>r- in •o ■*sCOCO 00 0■9 008 101 -1 009 00- - 1 ' —Os00n K soO © O Or- iN in 1— fN O ■*fN—r- oo* o >■ oooo * r- ~ Tr ^ n v •n in toso■6 tNo r- fN—— > r- m ' 'l —fNr- oo fN— 2 © hous,hold; ——rNr- •a '. do o —r*-i*i te 08 IS. -1 0 ' j r- '. IS. m 0- 107 106 190 0- 00 -08 3 ' mo. 3- o 00 > ooin t» (N 0-6 0- * 00 3- 70 o b\ ~ r1 00 07 | 1 *o0Os JZ N —■*OO •N O ln Is — '1 •""Si r- -OOC O r- r*1 fN fN 0 0 oor- IN - 0 0- ~ rs -T > -0 0- 1 - is. O 0 0 3 to rt '. 9 IS. 8- Is 008 -- -0 '- t ' 1 —sC o 0- 6- oo ~ 00 00 No. of adults No. of ,hild.n • ,ho-lat...... d,h-at.d, -owd..d d,inking ,ann,d- be',ages mis,,llan.ous .... B,and,dfood d,inks Co,oaand T,a Coff,, 0o's, Oth, foods B''0.0'0- Total Total 'I0C'LL.N'OU0: TOT.L 'XP'NDITU'' Appendix В 177 APPENDIX В 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 1984 and some earlier years. A full description of the statistical techniques employed is contained in the Report for 1981 '. 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 response 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 food (and, in Tables 5 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. ' Household food Consumption and Expenditure: 1981; Appendix B, HMSO, 1983. Household Food Consumption and Expenditure: 1984 SS 2-S S SSS S S2-S "2J OOOOOOOOOOOO u o. tN —— $2 §■ SNooooooooooo III — —— *rn—o— NoooooofN^ » —oomr-l OOOOOOOOOOOO I I I I I I I I I I I ~ 2f S5?S8§E£?? 2 OOOOOOOOOOOO 111 OOOOOOOOOOOO o 1- ■|s 5o*> S E E g g •S E ^■r'>.>■JHIS IE 12 Appendix B 179 TABLE 2 Estimates of income elasticities of demand for individual foods, 1984 (a) Income elasticities Income elasticities of of expenditure quantity purchased MILK AND CREAM: Liquid wholemilk, full price 0-03 (0-03) 0 03 (0 03) Condensed milk 0 01 (0-20) 0 05 (0-20) Dried milk, branded.... -1-12 (0-49) -1-38 (0-45) Instant milk -0-19 (0-30) -0-17 (0-25) Yoghurt .... 0-69 (0 06) 0-67 (0-07) Other milk 0-74 (0-21) 0-68 (018) .... 0-88 (0-23) 0-93 (0-23) Total milk and cream (b) 0 14 (0 02) 0 08 (0-03) cheese: 0-39 (0 06) 0-31 (0-04) 0-27 (0-17) 0-17 (017) Total cheese 0-38 (0-05) 0-30 (0 04) MEAT AND MEAT PRODUCTS: Carcase meat Beef and veal 0-32 (0-09) 0-25 (0-09) Mutton and lamb 0 13 (0 06) -0 02 (0 08) Pork 0-10 (0 07) 0-06 (0-09) Total carcase meat 0-23 (0-05) 0 13 (0 04) Other meat and meat products Liver -0-39 (0-12) -0-44 (0-13) Offals, other.....than liver -0-15 (0-34) -0-24 (0-31) Bacon and ham, uncooked 0-19 (0-07) 0-08 (0 08) Bacon and ham, cooked, including canned 0-25 (0-07) 0 18 (0 06) Cooked poultry,....not purchased in 0-78 (0-26) 0-82 (0-30) Corned meat -0-05 (017) -0-05 (019) Other cooked meat,....not purchased in cans 0-08 (0 08) -0 08 (0-07) Other canned meat....and canned meat products -0-27 (0-15) -0-36 (0-15) Broiler chicken, uncooked, including frozen 0-38 (0-06) 0-28 (0 06) Other poultry, uncooked, including frozen 0-49 (0-16) 0-46 (0-14) Rabbit and other meat 0-56 (0-61) 0-57 (0-74) Sausages, uncooked, pork 0-19 (0 09) 0-11 (010) Sausages, uncooked, beef -0-26 (0 08) -0-32 (0 08) Meat pies and sausage rolls, ready-to-eat 0-52 (0-12) 0-50 (014) Frozen convenience meats or fro zen convenience meat products 0 04 (0-10) 0-04 (0-10) Other meat products 0-33 (0 09) 009 (0-06) Total other meat and meat products 0-21 (0 03) 0il (0 03) fish: White, filleted, fresh -010 (017) -0-15 (0-20) White, unfilleted, fresh 0-30 (0-31) 0-37 (0-39) White, uncooked, frozen 015 (014) 014 (016) Herrings, filleted, fresh -0-31 (1-57) -0-16 (2-41) Herrings, unfilleted, fresh -1-80 (0-35) -0-87 (0-62) Fat, fresh, other than herrings 0-37 (0-38) 0-51 (0-48) White, processed 0-66 (0-32) 0-61 (0-32) Fat, processed, filleted 0- 89 (0-24) 0-60 (0-26) Fat, processed, unfilleted. -0-82 (0-86) -0-96 (0-83) Shellfish 1- 38 (0-33) 105 (0-35) Cooked fish .... 0 19 (0 06) 0 17 (0 06) Canned salmon .... 015 (018) 0-21 (018) 1 80 Household Food Consumption and Expenditure: 1984 TABLE 2 —continued Income elasticities Income elasticities of of expenditure quantity purchased FISH — continued Other canned or bottled fish 0-54 (013) 0-54 (0 il) Fish products, not frozen 0-52 (0-32) 0-23 (0 26) Frozen convenience fish products 0-28 (0-13) 0-12 (0-14) Total fish 0-21 (0 07) 0-21 (0 08) EGGS -0 04 (0-03) -0-09 (0 03) fats: Butter 0-29 (0 07) 0-29 (0 07) Margarine -0 09 (0 07) -0-22 (0 08) Lard and compound....cooking fat -0-47 -0-53 (0-09) (0-07) Vegetable and salad oils 0-71 (0-21) 0-66 (019) Other fats 0-34 (018) 0-33 (0-20) Total fats 015 (0-04) 0-02 (0 04) SUGAR AND PRESERVES: Sugar -0-23 (0 04) -0-27 (0 05) Jams, jellies and fruit curds 0-06 (0-15) -0 02 (0 11) Marmalade 0- 29 (011) 0- 31 (0 09) Syrup, treacle .... 1- 04 (0-22) 1- 03 (0-20) Honey .... 0-26 (0-30) 0-28 (0-31) Total sugar and preserves -0 08 (0 04) -0 18 (0 04) VEGETABLES: Old potatoes January-August not prepacked -0-33 (0-08) -0-32 (0-09) prepacked 0-24 (018) 018 (0-19) New potatoes .... January-August not prepacked -0-25 (0 09) -0-40 (010) prepacked 001 (0-51) -012 (0-56) Potatoes .... September-December not prepacked -013 (0-11) -0-27 (0-11) prepacked .... 0-43 (0-20) 0-25 (0-2!) Total fresh potatoes -016 (0-06) -0-24 (0-06) Cabbages, fresh -0 03 (0 09) -0-26 (0 08) Brussels sprouts, fresh.... 017 015 (0-09) (013) Cauliflowers, fresh 0-34 (0-12) 0-26 (010) Leafy salads, fresh 0- 58 (0-06) 0-42 (0 07) Peas, fresh 004 (0-86) -0-33 (0-26) Beans, fresh .... 1- 33 0-25 (0-12) (0-33) Other fresh green vegetables.... 1-52 (0-32) 0-85 (0-27) Total fresh green vegetables 0-35 (0 07) 0 08 (0 05) Carrots, fresh 016 (0-07) -0-02 (0-09) Turnipsand swedes,....fresh -0 09 (0 10) -0-21 (0-10) Other root vegetables, fresh . 0-47 (0-23) 0 09 (0-16) Onions, shallots, leeks, fresh 0-35 (0-09) 0-24 (0 08) Cucumbers, fresh 0-67 (0-08) 0-53 (0-05) Mushrooms, fresh 0-74 (0-10) 0-63 (0-13) Tomatoes, fresh 0-46 (0-05) 0-39 (0 03) Miscellaneous fresh vegetables 0-93 (0-20) 0-88 (0-13) Total otherfresh vegetables 0-50 (0 05) 0-27 (0 04) J Appendix B 181 TABLE 2 —continued Income elasticities Income elasticities of of expenditure quantity purchased VEG-TABLES — continued Tomatoes, canned or bottled 013 (010) 012 (010) Canned peas -0-69 (010) -0-66 (011) Canned beans .... -010 (0 08) -0-16 (0 09) Canned vegetables,....other than pulses, potatoes or tomatoes 014 (0-09) -0-09 (0 09) Dried pulses, other than air-dried -0-12 (0-21) -0 09 (0-24) Air-dried vegetables -1-81 (0-65) - 1-93 (0-82) Vegetablejuices 114 (0-34) 1-33 (0-43) Chips, excluding frozen -0-15 (0-07) -0-15 (0-07) Instant potato 0-10 (0-37) 0-12 (0-43) Canned potato .... 0-95 (0-25) 0-88 (0-25) \ Crisps and other potato.... products, not frozen 0-23 (0-15) 0-23 (015) Other vegetable products.... 0-91 (014) 0-77 (0 08) I Frozen peas 0-27 (0-15) 0-24 (0-18) Frozen beans .... 0-50 (0-27) 0-37 (0-29) Frozen chips and other.... frozen convenience potato products 0-21 (0-12) 0-24 (0-14) All frozen vegetables and frozen vegetable products, not specified elsewhere .... 0-49 (0-14) 0-35 (016) Total processed vegetables 0-15 (0 04) 0 02 (0 04) fruit: Fresh Oranges 0-38 (0-08) 0-37 (0-08) Other citrus fruit.... 0-54 (0-18) 0-53 (015) Apples 0-50 (0 05) 0-48 (0-05) Pears 0-54 (0-13) 0-50 (014) Stone fruit 0-51 (0-23) 0-57 (0-18) Grapes .... 0-94 (0-28) 0-88 (0-27) Soft fruit, .....other than grapes 0-71 (0-50) 0-68 (0-34) Bananas 0- 40 (0-07) 0-34 (0-07) Rhubarb .... 1- 15 (0-50) 0- 18 (0-30) Other fresh fruit.... 116 (013) 1- 07 (014) Total fresh fruit .... 0-52 (0-06) 0-48 (0 03) Canned peaches, pears and pineapples 014 (011) 0-13 (013) Other canned or bottled....fruit 0-34 (0-08) 0-29 (0-09) Dried fruit and dried fruit products 0-39 (0-15) 0-22 (0-14) Frozen fruit and frozen fruit products 0-44 (0-52) 0-42 (0-49) Nuts and nut products 0-71 (0-07) 0- 72 (013) Fruit juices .... 0-95 (0-07) 1- 05 (0-07) Total other fruit and fruit products 0-62 (0-05) 0-72 (0-05) CEREALS: White bread, large loaves, unsliced 0 06 (0-07) 0 07 (0 07) White bread, large loaves, sliced -0-51 (0 07) -0-50 (0-07) White bread, small loaves, unsliced -0-05 (013) -0-05 (013) White bread, small loaves, sliced -0-34 (0-32) -0-38 (0-31) Brown bread 0-22 (0-12) 0-26 (012) Wholewheat and wholemeal.... bread 0-47 (0-12) 0-45 (0-12) Other bread .... 0-28 (0-04) 018 (0-06) Total bread -0 04 (0 03) -013 (0-04) Flour -0-25 (0-16) -0-28 (014) Buns, scones...... and teacakes 0-54 (0-07) 0-48 (0-10) Cakes and pastries 0-31 (0-04) 0-27 (0-03) Crispbread 0 05 (0-23) 0-07 (0-20) Biscuits, other than.... chocolate biscuits 0-14 (0 09) 0 04 (0 09) Chocolate biscuits.... 0-36 (0-08) 0-31 (0 06) Total cakes and biscuits 0-29 (0 05) 0 19 (0 05) 182 Household Food Consumption and Expenditure: 1984 TABLE 2—continued Income elasticities Income elasticities of of expenditure quantity purchased CEREALS —continued Oatmeal and oat products 0-29 (0-23) 0 01 (0-29) Breakfast cereals 0-22 (0-05) 0-22 (0 06) Canned milk puddings -0-18 (014) -0-21 (013) Other puddings 0-65 (0-34) 0-36 (0-35) Rice .... 0-21 (0-42) 0 07 (0-51) Cereal-based...... invalid foods (including "slimming" foods) 0-77 (1-47) 0-33 (1-56) Infant cereal foods -0-77 (0-51) -0-60 (0-38) Frozen convenience cereal foods 0-56 (0-13) 0-43 (0-15) Cereal convenience foods, including canned , not speci f ed elsewhere 0 15 (0 05) -0-09 (0 08) Other cereal foods 0-53 (010) 0-43 (010) Total other cereals 0-23 (0 05) o n (0 05) beverages: Tea -0 10 (0 03) -0-12 (0-04) Coffee, bean and ground 1-22 (0-41) 114 (0-44) Coffee, instant 0-46 (0 08) 0-30 (0 07) Coffee essences .... 0-50 (0-46) 0-55 (0-43) Cocoa and drinking....chocolate 0-70 (0-34) 0-67 (0-3«) Branded food drinks -0-43 (0-30) -0-43 (0-23) Total beverages .... 0-21 (0 05) 0-06 (0 04) miscellaneous: Mineral water 0-88 (0-56) 0-70 (0-59) Baby foods, canned.... or bottled -0-28 (0-52) -0-23 (0-49) Soups, canned -0-14 (0 07) -0-18 (0-07) Soups, dehydrated....and powdered 012 (0-16) 0 02 (0-13) Spreads and dressings 0-40 (0-09) 0-35 (010) Pickles and sauces 0-23 (0 07) 0-18 (0 07) Meat and yeast extracts 0 13 (0 06) 0-22 (0 07) Tablejellies,squaresandcrystals . 0 09 (0 08) 0 06 (0 09) Ice-cream, mousse 0-56 (0-09) 0-47 (0-11) All frozen convenience foods, not specified elsewhere 0 02 (0-90) 0 09 (106) Salt -0-26 (017) -0-27 (0-21) Novel protein foods 0-44 (1-45) 0-65 (1-65) ALL ABOVE FOODS 0-21 (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 183 S.-S g 8 ■-S « 11 60660 666666666666666666 g -> rs O w = C n 2SSS2 66666 66666666666666666c < < < iiisi 4 < <2*i 4 4 tm« <4 z 4 4 w 4 4 4 5/> (/)V) 1/1 t/) (fl - C/3C/!(«C/IC/1 tfll/)lfl 77: J/1 WWIfl^y, c 66666 6 000000000000060006 i2 o 5 - 2 * —sOr- m — ■c—10—toMffKNiC - ^.r^r-o>O00.'*s ——— - SI •?° --a II si s £s ,J •a 2 si S -o u J3667 EEgc=.88j:| " 5- s § a 2 5 6 » £• . s a = 5^ S Sfif 00 Mud A- II 0 01 0 O' % hi -, ., 8' WO S-6 00 no -so o-o »- 0' 0- -0 0t>- 0- S0 - -- 0-0 7t- 930 8' S i(- aqi 0 0 0 II I) (I Aiqjubiu Au, Xipirap 1U,0IJ1U8IS Aq m 0ause|dx0 uoiio-a sasgqajnd jo jo f 0 ' 31 I0 I 0 IS 1S 01, rO, 00 06 loo '0 mil 00 0o-o s0iijsac 0 0- 0 0O 00 0o 0 6 U'-0 01- 0O- 0 0-0 0O- 00 o-o 0 S 'I uotuodoj^ 'g) '- '00 '-t '■ '80 '80 '8f '0 '0 '00 '00 '80 (II 'l0' '0(0- '80' I0-Ol '0t<' £<— (gl hi 'ill r0 ■» 'o' O0 ■a-oo gfi 'O,'00 0 '0'0 01 0= 73-i o(i -I :(i 0- Ml 01 0OI 0- 0»» -1 00 ill 0l HI 0- O0I ll(-|0 mavi 1*0-0* '00 '0- ''i 191-9-1 0ooj 'ooi '-0 spn0ojd spn0o'd lvaui qsy sv>n-oid uazojj qsij -uc 'ua''U, sa8vsn's xnuiuagiioo uszoj ' -s^ouis uazojj 03U0tuagU03 mn-ojd 0a^ooaun -ussibsuj qsy --qsy uazoij 8u;-npui UBqi qsy ■' ' omod 0a»g01 spn0ojd s-jna uazo'Jiou 0usqsijsiiq' popi-jun qsy ' dWHU -)|UOq qsyailq' jaqio qsysej -a|lloq qsyaiiq* . ii'j ujU'J a.tuaiu ,3AX3S3>w =0U'--l'auj||v 'qsy 'qiy q»3'J siiq' . o)<■ lui-npu U01U|,S jdu0iu0auoo jauod :pSt\mtuo3 anv 'saiipf ■i!q» iiiq* 0duuK) 'spn0ojd 'spn-ojd — -auuvo|-y -wsmo uazoj qssj qsi 'jMnui|n> -assjoojj jj myi q0y -auU,J "-ui,f uazojj qsyipq, q!ij-a>|03 uazojj in-ojj 0-'|,LU',|Aj j»qio qSI0S3U0IUggU03|[' miuigj»w lsj0ui^oo'a-unoduiog0uv-jri siio-'iK0u,diqcp0sA '''n, apnjj-uidnjA, ii«jjw|0||v 'tMinoj 'valfiqqp.' -a^oo?un j j j Xmioh avon, ' :H0FI 1'3W :S1'' -S338'1303A Appendix B ' -,i,, an, th, d',and o o 'nthly ooooooooooooooooooooooooooo o ooo and ,lasti,it, signifiSant b, s,asonal in ,x-lain,d in annualshifts -',has,! of .a,iation of th, id0 -,i- av,,ag, b, o oooo o ©ooo o o oooooo o o oooooo ooo ooo ,lasti,it, P,o,'tion < < < < < < < < < < < < < < < < < < < < < 44444 < d,,and ^444^C/)C/) shifts — UO1/5 ry] C/) C/)C/JC/)C/)C/3 l/1 C/1CO1/)C/)C/1 ry) & M s.asonal ^ tSl 0ignifi,ant and an-al in .'—V^-~AAA AA /—sA , s ■—A |—, s ■- A ■r—■A A AA f—, s -AA ■—, A -,i- ,lasti,it, 'sti,at,d ON —o OOO O OO OO O OO —O ————fNoo o ———o— —o — 1 1 1 1 1 1 I 1 1 1 1 t 1 1 1 1 1 1 1 1 1 1 1 1 1 t 1 lit III Food -d,s not '*?0 -,odu,ts to,ato's ' to,ato's -otato ...... and ...... 'g,tabl, -,odu,ts- not f,oz'n .... -uls's, -otato,s than bottl,d ...... and f,oz'n oth, and f.sh ...... -otato -,odu,ts- ,ontinu,d: -,odu,u f.sh ',0 oth, than ai,-d,i,d f.sh f.sh and oth, f,oz,, -n,ni,-' ''0 ,ls,wh,, ...... ,ann,d u() 'g,tabl,s jui,'s f'it, f.sh f.sh 'g,tabl,s, 'g,tabl,s ,x,luding -otato,s 0as -otato ,hi-s -otato 0as f.sh a,d oth, 'g.tabl, -uls,s- salads- f.sh f,oz'n ,it,us s-,,iO,d P.a-, L.af, B,ans, B,assi,as 'ush,oo,s- D,i.d ',g.tabl, Insta,t F,oz,n Tomato,s, Cann,d Cann,d b'a,s Ca,,'d C,is-s F,oz,n O,a,g,s Ca,,ots, Ca,n'd Oth,,it'sf'it- Cann,d Oth, F,oz'n b,a,s 'l 'l '0'T.BL'S— F'UIT- Household Food Consumption and Expenditure: 1984 r-ts5 0-gmOs-N-OOOON —mooooooo —oS :oo-oont| 6666666666666 6 6666666666666 '666666c < < < < < < < ■8 £• ° 2. 2-2. 2. 2-222.22-SS ooooooooooooocoooocioo ———sC O —Vh-O^O NgiCin»*l*m'niNvOn*§r-— K^Nir,— a 1 6 —rs —-*6-^--66666 —— 2 C co—rir^00^mseNOinw C-t.ssoC^fi' £3SS3!S S3 : 3 666666 6 6 ' 6 •s s ha > Si •£•§:5 ' 6oo ?66oo0 66 6 3 II -£ 3 A < I f s - ubcSJ _ < < - < < < C/3 1/3 55« It: I « .g 8 E - r- •— a e S i c 1 °. a « v£ « 1 1 I 1 IIIu .a a i p 1 8SJ ?3 0RSSSS 53= 3 HI 1 ill 111' a • a •If ill 5 I in S t«I m w 1 III 1 1 3 gl I s — E o ■§ | ° ™ — -S •a £ ^ g 1 2 2 8 i = TABLE 4 Annual incides of average deflated prices fa), purchases and demand, 1979-1984 (a.eragefor thewhole period = 100) Food 1979 1980 1981 1982 1983 1984 codes (b) Liquid wholemilk. full price fe) 4 Prices 103 100 100 100 99 97 Purchases 109 106 101 100 96 90 Demand (c) 111 106 101 100 95 89 Demand (d) 111 106 101 100 95 89 Condensed milk 9 Prices 98 101 104 102 101 95 Purchases 134 126 108 94 81 72 Demand (c) 131 127 114 96 82 67 Demand (d) 130 127 114 95 82 68 Dried milk, branded 11 Prices 99 98 100 98 103 103 Purchases 135 102 101 91 % 83 Demand (c) 134 98 101 88 100 86 Demand (d) 129 100 98 85 102 90 Instant milk . 12 Prices 108 105 97 97 95 99 Purchases 98 94 103 105 104 97 Demand (c) na na na na na na Demand (d) na na na na na na Yoghurt 13 Prices 105 106 98 96 98 98 Purchases 79 96 97 97 109 129 Demand (c) na na na na na na Demand (d) na na na na na na Other milks 16 Prices 165 136 101 84 78 67 Purchases 32 44 72 109 190 465 Demand (c) 55 62 73 90 146 305 Demand (d) 56 61 74 92 145 301 Cream 17 Prices 105 104 99 99 95 97 Purchases 109 107 97 93 102 93 Demand (c) 115 111 96 93 97 90 Demand (d) 117 110 98 95 96 88 Cheese, natural 22 Prices 104 103 101 99 97 95 Purchases 99 101 100 98 104 99 Demand (c) na na na na na na Demand (d) na na na na na na Cheese, processed 23 Prices 102 102 97 99 102 99 Purchases 97 96 99 106 101 102 Demand (c) 99 98 96 104 103 100 Demand (d) 99 98 96 104 103 100 Total cheese 22,23 Prices 104 103 101 99 98 95 Purchases 99 100 100 98 103 99 Demand (c) na na na na na na Demand (d) na na na na na na Beef and veal fe) 31 Prices 105 100 99 100 100 97 Purchases 116 113 98 99 91 87 Demand (c) 127 112 95 98 91 82 Demand (d) 128 111 96 99 91 82 Mutton and lambfej 36 Prices no 102 97 101 93 97 Purchases 108 114 108 90 98 84 Demand (c) 129 119 102 93 86 80 Demand (d) 129 119 102 93 86 80 Ported 41 Prices 111 103 98 94 96 99 Purchases 97 110 103 108 95 89 Demand (c) 120 116 98 95 88 88 Demand (d) 121 115 99 96 87 87 190 Household Food Consumption and Expenditure: 1984 TABLE 4 —continued (averagefor thewhole period = 100) Food 1979 1980 1981 1982 1983 1984 codes (b) All carcase meat 31,36,41 Prices 108 101 98 99 97 98 Purchases 109 113 102 99 94 87 Demand (c) 127 114 97 % 89 83 Demand (d) 128 114 97 97 89 82 Liver 46 Prices 134 112 98 92 87 86 Purchases 107 108 107 106 86 89 Demand (c) na na na na na na Demand (d) na na na na na na Offals, other than 51 Prices no 112 96 94 90 99 liver Purchases 112 108 114 91 94 86 Demand (c) 119 116 111 87 88 85 Demand (d) 119 115 111 88 88 85 All offals, including 46.51 Prices 127 112 97 92 88 89 liver Purchases 108 108 109 101 88 88 Demand (c) na na na na na na Demand (d) na na na na na na Bacon and ham. 55 Prices 110 103 97 97 95 97 uncooked (e) Purchases 107 104 103 98 100 89 Demand (c) 113 106 102 97 97 88 Demand (d) 113 105 102 97 97 87 Bacon and ham. 58 Prices 109 104 97 98 97 96 cooked, including Purchases 99 96 103 104 98 100 canned Demand (c) 109 100 99 103 94 96 Demand (d) 109 100 100 103 94 95 Poultry, cooked 59 Prices 105 104 101 98 97 95 Purchases 100 87 99 107 109 100 Demand (c) 105 90 100 104 106 96 Demand (d) 106 90 100 106 105 95 Corned meat 62 Prices 111 113 105 95 91 88 Purchases 96 90 92 104 114 106 Demand (c) 108 103 98 98 102 92 Demand (d) 108 104 98 98 102 92 Other cooked meat, 66 Prices 111 101 97 95 99 98 not canned Purchases 93 % 95 110 105 103 Demand (c) 96 96 94 108 105 103 Demand (d) 95 96 94 108 105 103 Other canned meat, 71 Prices 106 105 99 99 99 93 excluding corned Purchases 115 100 100 95 101 91 meat Demand (c) 123 106 99 94 100 84 Demand (d) 123 106 98 93 100 85 Other cooked and 66,71 Prices 104 102 97 100 99 98 canned meat Purchases 108 98 99 99 102 94 Demand (c) 113 100 95 99 101 92 Demand (d) 113 101 95 98 102 93 Broiler chicken, un 73 Prices 111 104 95 95 98 99 cooked, including Purchases 98 97 103 100 100 103 frozen (e) Demand (c) 114 103 95 93 96 101 Demand (d) 114 103 95 93 96 101 Other poultry un 77 Prices 105 106 97 97 98 98 cooked, including Purchases 95 94 111 95 98 109 frozen Demand (c) 99 100 108 92 96 107 Demand (d) 100 99 109 93 95 105 Appendix B 191 TABLE 4 —continued (averagefor thewhole period = 100) Food 1979 1980 1981 1982 1983 1984 codes (b) Sausages, uncooked, 79 Prices 108 103 99 98 97 96 pork Purchases 111 104 107 102 95 83 Demand (c) 116 106 107 100 94 81 Demand (d) 116 106 107 101 94 81 Sausages, uncooked. 80 Prices 108 105 99 97 97 95 beef Purchases 100 93 100 100 107 100 Demand (c) 111 99 99 96 102 93 Demand (d) 110 99 98 96 103 94 Sausages, pork and/ 79,80 Prices 108 104 99 97 97 95 or beef, uncooked Purchases 106 98 101 101 101 91 Demand (c) 114 102 103 98 98 87 Demand (d) 113 102 103 98 98 87 Meat pies, sausage 83 Prices 103 102 99 99 97 100 rolls, ready-to- Purchases 101 92 107 100 104 96 eat Demand (c) 105 94 106 99 100 96 Demand (d) 106 94 106 100 100 95 Frozen convenience 88 Prices 108 107 100 96 98 92 meats and frozen Purchases 84 95 91 115 101 118 convenience meat Demand (c) 92 104 91 109 99 107 products Demand (d) 93 103 91 no 98 106 Other meat products 94 Prices 100 100 99 98 99 104 Purchases 93 % 98 100 107 108 Demand (c) na na na na na na Demand (d) na na na na na na Meat products, other 83,88,94 Prices 103 102 99 97 99 100 than cooked Purchases 91 95 97 105 105 109 sausages Demand (c) 92 96 96 103 104 109 Demand (d) 92 96 97 104 104 109 All meat and meat 31-41, Prices 109 103 97 98 97 97 products 46-94 Purchases 103 103 102 100 98 94 Demand (c) 112 107 99 98 95 91 Demand (d) 112 106 100 98 95 91 Fresh white fish, 100 Prices 117 106 95 91 % 97 filleted Purchases 103 103 113 96 99 88 Demand (c) 130 111 105 84 94 84 Demand (d) 129 111 105 84 94 85 Fresh white fish, 105 Prices 115 102 97 92 98 97 unfilleted . Purchases 96 95 84 95 110 125 Demand (c) 116 97 81 85 107 120 Demand (d) 117 96 81 86 107 119 Frozen white fish no Prices 124 109 92 92 93 94 Purchases 82 102 105 111 106 97 Demand (c) 123 118 90 % 92 87 Demand (d) 123 118 90 97 92 86 Fresh fat fish, other 113 Prices 85 101 97 102 104 112 than herrings Purchases 103 116 99 96 83 107 Demand (c) na na na na na na Demand (d) na na na na na na Processed white fish 114 Prices 119 106 101 91 92 95 Purchases 92 99 100 108 99 103 Demand (c) 103 102 100 101 94 100 Demand (d) 104 102 101 102 93 99 192 Household Food Consumption and Expenditure: 1984 TABLE 4 —continued (averagefor thewhole period = 100) Food 1979 1980 1981 1982 1983 1984 codes (b) Uncooked white fish, 100,105 Prices 119 106 95 92 95 95 including smoked 110,114 Purchases 95 101 106 101 101 96 and frozen Demand (c) 116 108 101 92 95 91 Demand (d) 116 108 101 92 95 91 Processed fat fish, 115 Prices 109 115 96 87 101 94 filleted Purchases 92 103 115 105 100 88 Demand (c) 96 108 113 99 100 86 Demand (d) 96 108 114 100 100 85 Shellfish 117 Prices 107 99 97 91 103 103 Purchases 78 101 84 110 115 121 Demand (c) 80 100 83 105 117 123 Demand Id) 82 98 84 108 115 119 Cooked fish 118 Prices 107 102 99 93 97 103 Purchases 97 95 103 108 110 91 Demand (c) 105 97 101 98 105 94 Demand (d) 105 97 101 98 105 95 Canned salmon 119 Prices 121 103 96 95 93 96 Purchases 69 107 121 77 129 112 Demand (c) 84 110 115 73 119 107 Demand (d) 85 110 116 74 119 106 Other canned or 120 Prices 121 106 100 92 92 92 bottled fish Purchases 86 94 99 106 114 103 Demand (c) 100 99 99 99 106 % Demand (d) 100 99 100 100 106 95 All canned and 119,120 Prices 118 106 101 89 94 95 bottled fish Purchases 80 98 105 97 117 106 Demand lo 86 101 105 92 114 104 Demand fd) 87 100 106 93 114 103 Fish products, not 123 Prices 97 98 91 99 105 110 frozen Purchases 98 95 102 96 106 104 Demand (c) 96 93 93 95 111 114 Demand (d) 96 93 93 95 111 114 Frozen convenience 127 Prices 116 107 99 92 96 92 fish products Purchases 88 92 93 113 106 110 Demand (c) 101 98 92 105 102 103 Demand (d) 101 98 92 106 102 103 Frozen white fish 110,127 Prices 119 107 96 92 95 93 and frozen Purchases 86 % 98 112 105 106 convenience fish Demand (c) 95 100 95 107 102 101 products Demand (d) 96 100 95 107 102 101 All convenience 118,119, Prices 112 105 99 92 96 97 fish . 120,123 Purchases 89 95 99 106 109 103 127 Demand (c) 95 97 99 102 108 101 Demand (d) 95 97 99 102 107 101 Eggs 129 Prices 109 105 101 97 90 99 Purchases 109 104 103 97 99 90 Demand (c) na na na na na na Demand (d) na na na na na na Butter fey 135 Prices 113 103 99 99 95 93 Purchases 126 114 104 90 92 81 Demand (c) na na na na na na Demand (d) na na na na na na Appendix B 193 TABLE 4—continued (averagefor thewhole period - 100) Food 1979 1980 1981 1982 1983 1984 codes (b) Margarine (e) 138 Prices 118 107 97 90 91 99 Purchases 90 95 103 108 102 102 Demand (c) 100 99 102 102 96 102 Demand (d) 99 99 101 101 97 103 Lard and compound 139 Prices 123 107 95 93 91 96 cooking fat Purchases 107 105 104 101 97 87 Demand (c) 112 106 102 99 95 87 Demand (d) 111 107 102 98 % 88 Vegetable and salad 143 Prices 133 110 98 84 84 99 oils Purchases 76 109 95 110 104 110 Demand (c) 78 110 95 108 102 110 Demand (d) 79 110 96 no 102 109 All other fats 148 Prices 117 108 95 93 90 99 Purchases 67 82 98 119 113 137 Demand (c) 81 90 92 110 100 136 Demand (d) 81 90 92 110 100 136 Sugar . 150 Prices 104 100 97 98 102 99 Purchases 110 107 106 98 94 87 Demand (c) 112 106 105 98 94 87 Demand (d) 112 107 104 97 95 87 Jams, jellies and fruit 151 Prices 108 101 98 97 98 98 curds Purchases 108 99 99 101 100 94 Demand (c) 111 100 98 99 100 93 Demand (d) 111 100 98 99 too 93 Marmalade . 152 Prices 107 102 97 96 99 100 Purchases 103 102 104 93 101 97 Demand (c) 105 103 104 92 101 97 Demand (d) 105 103 104 93 100 96 Syrup, treacle 153 Prices 110 105 102 95 96 94 Purchases 116 109 109 95 % 79 Demand (c) 125 113 111 91 93 75 Demand (d) 126 113 112 92 92 74 Honey 154 Prices 111 111 100 93 96 91 Purchases 102 97 103 97 93 109 Demand (c) 109 105 103 92 90 102 Demand (d) 110 104 104 93 90 101 Potatoes, excluding 156-161 Prices 109 90 90 98 103 112 potato products Purchases 107 99 102 99 98 96 Demand (c) 108 97 100 99 99 97 Demand (d) 107 98 100 98 99 98 Cabbages, fresh 162 Prices 114 95 93 95 101 103 Purchases 104 105 107 91 103 91 Demand (c) 105 105 106 91 103 91 Demand (d) 105 105 106 91 103 91 Cauliflowers, fresh 164 Prices 128 101 92 90 98 95 Purchases 59 102 120 105 110 119 Demand (c) 99 104 102 85 106 106 Demand (d) 100 104 102 85 106 105 194 Household Food Consumption and Expenditure: 1984 TABLE 4 —continued (a.eragefor thewhole period = 100) Food 1979 1980 1981 1982 1983 1984 codes fb) Leafy salads, fresh 167 Prices 119 96 101 87 103 97 Purchases 91 100 96 99 105 111 Demand (c) 105 97 96 88 107 108 Demand (d) 106 97 97 89 107 106 Peas, fresh 168 Prices 112 87 102 83 91 133 Purchases 116 156 90 182 97 35 Demand (c) 158 107 95 108 74 78 Demand (d) 158 107 95 108 74 78 Beans, fresh 169 Prices 108 86 95 91 130 96 Purchases 112 156 102 82 77 88 Demand (c) 124 127 95 72 110 84 Demand (d) 125 126 96 73 109 83 Brassicas 162.163 Prices 115 95 94 94 100 103 164,171 Purchases 94 107 107 96 101 96 Demand (c) 101 104 104 93 101 97 Demand (d) 101 104 104 93 101 97 Carrots, fresh 172 Prices 104 96 99 96 103 103 Purchases 103 102 101 98 96 99 Demand (c) 104 101 101 97 97 100 Demand (d) 104 101 101 97 97 100 Turnips and swedes, 173 Prices 116 94 95 93 98 106 fresh Purchases 92 108 97 106 105 93 Demand (c) 101 104 94 103 103 96 Demand (d) 100 104 94 101 104 97 Other root 174 Prices 101 100 112 90 95 103 vegetables, fresh Purchases 110 108 91 105 93 95 Demand (cj 110 108 96 100 91 96 Demand (d) 111 108 % 101 91 % Onions, shallots and 175 Prices 106 103 98 90 95 no leeks, fresh Purchases 102 101 106 95 107 92 Demand (c) 104 102 105 90 104 96 Demand (d) 105 102 105 90 104 96 Cucumbers, fresh 176 Prices 113 105 93 89 101 101 Purchases 89 102 107 100 101 103 Demand (c) 93 104 104 95 101 103 Demand (d) 94 103 105 97 100 101 Mushrooms, fresh 177 Prices 113 110 95 95 94 94 Purchases 86 93 104 94 108 118 Demand (c) 89 % 102 92 107 116 Demand (d) 90 95 103 94 106 114 Tomatoes, fresh 178 Prices 113 113 97 87 97 96 Purchases % 100 105 101 100 96 Demand (c) 100 104 104 98 100 95 Demand (d) 100 103 105 99 99 94 Miscellaneous, fresh 183 Prices 106 99 96 91 107 102 vegetables Purchases 83 107 109 98 99 105 Demand (c) 86 107 107 94 103 106 Demand (d) 87 106 109 95 102 104 Tomatoes, canned 184 Prices 127 106 83 81 102 108 and bottled Purchases 91 102 110 100 102 96 Demand (c) 97 104 105 94 103 98 Demand (d) 98 104 105 95 102 97 Appendix B 195 TABLE 4—continued (a.eragefor thewhole period * 100) Food 1979 1980 1981 1982 1983 1984 codes (b) Canned peas 185 Prices 107 106 100 96 97 94 Purchases 113 95 99 107 % 92 Demand (c) 119 99 99 104 94 88 Demand (d) 117 100 98 102 95 89 Canned beans 188 Prices 106 104 97 102 97 95 Purchases 97 94 98 99 106 106 Demand (c) 99 95 97 100 105 104 Demand (d) 99 96 97 99 105 105 Canned vegetables, 191 Prices 102 101 95 96 103 103 other than pulses, Purchases 108 104 105 % 100 89 potatoes or Demand (c) 110 106 99 91 103 92 tomatoes Demand (d) 110 106 99 91 104 92 Canned vegetables, 185,188, Prices 106 105 98 99 98 95 excluding potatoes 191 Purchases 104 96 99 101 102 99 and tomatoes (e) Demand (c) 109 100 98 99 100 95 Demand (d) 108 100 97 99 101 96 Dried pulses, other 192 Prices 112 100 96 95 97 101 than air-dried Purchases 94 101 126 94 113 79 Demand (c) 109 101 119 88 108 80 Demand (d) 108 102 119 87 109 81 Vegetable juices 196 Prices 126 103 101 89 87 98 Purchases 91 106 % 84 135 96 Demand (c) 126 111 97 71 111 93 Demand (d) 130 109 99 74 109 89 Chips, excluding 197 Prices 102 93 90 96 104 118 frozen Purchases 107 106 116 106 97 74 Demand (c) 110 97 102 100 103 90 Demand (d) 109 97 101 100 103 91 Instant potato 198 Prices 114 104 94 95 89 106 Purchases 104 105 % 93 113 91 Demand (c) 124 110 88 87 98 98 Demand (d) 124 110 88 87 98 98 Canned potato 199 Prices 98 101 102 98 101 99 Purchases 104 82 91 98 118 112 Demand (c) 100 84 94 95 122 109 Demand (d) 101 84 95 96 121 108 Crisps and other 200 Prices 103 102 98 96 97 105 potato products, Purchases 79 86 96 111 119 116 not frozen Demand (c) 80 87 95 110 118 117 Demand (d) 80 86 96 110 117 117 Other vegetable 202 Prices % 98 97 94 107 110 products Purchases 95 89 87 91 116 128 Demand (c) 93 88 85 88 121 135 Demand (d) 94 88 86 89 120 133 Frozen peas . 203 Prices 117 104 101 95 89 96 Purchases 99 108 100 103 93 97 Demand (c) 112 111 101 99 85 94 Demand (d) 113 110 102 101 84 83 Frozen beans 204 Prices 117 104 95 102 92 93 Purchases 108 107 109 95 92 90 Demand (c) 142 115 99 99 80 79 Demand (d) 144 114 100 101 79 77 196 Household Food Consumption and Expenditure: J 984 TABLE 4— continued (averagefor thewhole period = 100) Food 1979 1980 1981 1982 1983 1984 codes fb) Frozen chips and 205 Prices 112 105 95 95 91 103 other frozen Purchases 55 84 106 125 124 132 convenience Demand (c) 62 89 100 118 113 136 potato products Demand (d) 63 88 101 120 112 133 All frozen vegetables 208 Prices 122 107 95 96 93 90 and frozen Purchases 93 93 97 110 101 107 vegetable products, Demand (c) 116 100 92 106 93 95 not specified Demand (d) 118 99 93 107 92 93 elsewhere . Frozen vegetables, 203,204, Prices 118 105 98 95 89 97 excluding 208 Purchases 83 97 102 109 103 108 potatoes fe) Demand (c) 96 101 100 104 94 106 Demand (d) 97 100 101 106 93 104 All frozen vegetables 203,204, Prices 120 105 97 95 90 95 205,208 Purchases 85 96 101 109 103 108 Demand (c) 103 101 98 104 92 103 Demand (d) 105 100 99 105 91 101 Oranges, fresh fe) 210 Prices 109 98 94 96 101 103 Purchases 107 114 104 94 98 86 Demand (c) 119 111 96 89 99 89 Demand (d) 120 111 97 90 99 88 Other citrus fruit. 214 Prices 112 105 94 95 99 97 fresh Purchases 97 110 105 93 102 94 Demand (c) 106 114 100 89 102 92 Demand (d) 107 113 101 91 100 90 All citrus fruit 210,214 Prices 110 101 94 96 100 100 Purchases 103 112 104 93 100 90 Demand (c) 114 112 97 89 101 90 Demand (d) 115 112 98 90 100 88 Apples, fresh fe) 217 Prices 95 % 94 105 105 105 Purchases 112 102 102 92 100 93 Demand (c) 111 101 101 93 101 94 Demand (d) 112 101 101 94 100 93 Pears, fresh fe) 218 Prices 108 99 92 103 100 98 Purchases 93 99 121 87 106 97 Demand (c) 102 98 no 90 106 96 Demand (d) 103 97 111 91 105 94 Stone fruit, fresh 221 Prices 103 97 112 91 99 98 Purchases 88 98 71 107 123 126 Demand (c) 94 92 90 87 121 121 Demand (d) 95 91 91 89 119 119 Grapes, fresh 222 Prices 114 112 94 89 99 9? Purchases 75 83 114 109 114 114 Demand (c) 92 100 103 91 111 105 Demand (d) 93 99 104 92 no 103 Soft, fruit, fresh 227 Prices 126 88 103 82 98 107 other than grapes Purchases 86 172 91 73 107 95 Demand (c) 243 98 104 31 100 131 Demand (d) 249 97 106 31 98 128 Appendix B 197 TABLE 4 —continued (a.eragefor thewholeperiod = 100) Food 1979 1980 1981 1982 1983 1984 codes (b) Bananas, fresh 228 Prices 103 100 92 96 102 108 Purchases 97 104 106 99 97 98 Demand (c) 99 104 101 96 98 102 Demand (d) 100 103 102 97 97 101 Rhubarb, fresh 229 Prices 128 95 94 77 106 107 Purchases 100 199 113 90 64 77 Demand (c) na na na na na na Demand (d) na na na na na na Other fresh fruit 231 Prices 110 101 92 101 101 97 Purchases 74 97 107 84 124 126 Demand (c) 82 97 98 85 125 121 Demand (d) 83 % 100 87 123 117 Canned peaches, 233 Prices 121 105 93 88 95 101 pears and Purchases 106 108 103 104 95 86 pineapples Demand (c) 132 114 94 90 90 87 Demand (d) 132 114 95 91 90 86 Other canned and 236 Prices 116 104 96 93 97 % bottled fruit Purchases 111 108 101 99 91 92 Demand (c) 122 111 98 95 89 90 Demand (d) 122 111 99 95 88 89 All canned and 233,236 Prices 119 105 94 90 96 99 bottled fruit Purchases 109 108 102 102 93 89 Demand (c) 122 111 98 95 90 88 Demand (d) 123 111 98 95 90 87 Dried fruit and dried 240 Prices 123 112 102 93 91 85 fruit products Purchases 105 101 97 90 108 100 Demand (c) 105 101 97 90 108 100 Demand (d) 106 101 97 91 107 99 Nuts and nut 245 Prices 109 105 97 95 97 98 products Purchases 93 102 98 99 105 104 Demand (c) 97 104 96 97 103 103 Demand (d) 99 103 97 99 102 100 Fruit juices 248 Prices 129 115 100 90 84 89 Purchases 57 81 104 113 136 137 Demand (c) 76 93 103 100 113 121 Demand (d) 77 92 105 103 111 117 Standard white 251-254 Prices 111 108 102 97 94 91 loaves Purchases 107 101 102 101 97 93 Demand (c) 122 111 105 96 89 83 Demand (d) 121 112 104 95 90 83 Brown bread 255 Prices 107 104 101 96 97 95 Purchases 106 114 102 93 90 97 Demand (c) 120 124 104 87 85 88 Demand (d) 121 123 104 87 84 88 Wholewheat and 256 Prices 111 106 99 96 96 93 wholemeal bread Purchases 57 77 97 107 138 158 Demand (c) 76 90 94 94 123 132 Demand (d) 77 90 95 96 122 130 All wholewheat. 255,256 Prices 108 105 100 96 97 95 wholemeal and Purchases 87 99 99 % 105 116 brown bread Demand (c) 106 112 100 87 96 101 Demand (d) 107 111 100 88 96 100 198 Household Food Consumption and Expenditure: J 984 TABLE 4—continued (a.eragefor the whole period = 100) Food 1979 1980 1981 1982 1983 1984 codes (b) Other bread 263 Prices 103 104 99 97 98 99 Purchases 90 97 101 103 107 103 Demand (c) 92 100 100 101 106 102 Demand (d) 92 99 100 102 105 102 All bread 251-256 Prices 107 106 101 97 96 94 263 Purchases 101 100 101 100 99 98 Demand (c) 105 103 101 98 97 % Demand (d) 104 103 101 98 97 96 Flour 264 Prices 117 105 98 98 94 91 Purchases 108 108 112 100 93 82 Demand (c) 115 110 111 99 91 79 Demand (d) 115 110 111 99 91 79 Buns, scones and 267 Prices 104 102 100 95 99 101 teacakes Purchases 115 % 96 100 96 97 Demand (c) 117 97 96 98 95 98 Demand (d) 117 97 96 98 95 98 Cakes and pastries 270 Prices 102 100 97 98 101 102 Purchases 104 102 103 101 % 95 Demand (c) 105 102 102 99 96 96 Demand (d) 106 101 102 100 96 95 Crispbread 271 Prices 112 104 113 96 90 88 Purchases 96 101 117 108 91 89 Demand (c) 98 102 120 107 90 87 Demand (d) 99 102 120 108 89 86 Biscuits, other than 274 Prices 110 108 101 95 93 94 chocolate biscuits Purchases 105 102 99 103 % 95 Demand (c) 109 106 100 101 93 93 Demand (d) 109 105 100 101 93 93 Chocolate biscuits 111 Prices 114 111 101 94 92 91 Purchases 93 90 95 105 114 105 Demand (c) 106 101 95 99 105 95 Demand (d) 106 100 96 100 104 94 All biscuits 271,274, Prices 110 107 101 95 95 94 277 Purchases 101 99 99 104 100 97 Demand (c) 104 101 99 102 98 95 Demand (d) 105 101 99 102 98 95 Oatmeal and oat 281 Prices 93 94 91 100 103 121 products (e) Purchases 101 99 108 87 108 99 Demand (c) 96 95 102 87 111 111 Demand (d) 96 95 101 87 111 112 Breakfast cereals (e) 282 Prices 99 99 99 99 101 103 Purchases 93 96 97 97 104 113 Demand (c) 93 % 97 97 104 113 Demand (d) 94 96 97 98 104 113 Canned milk 285 Prices 101 97 100 99 101 102 puddings Purchases 123 99 105 99 86 93 Demand (c) 125 97 105 98 86 94 Demand (d) 124 97 104 97 87 95 Puddings, other than 286 Prices 102 98 96 96 102 106 canned Purchases 105 97 87 90 118 106 Demand (c) 105 97 87 89 118 107 Demand (d) 106 97 87 89 118 107 Appendix B 199 TABLE 4 —continued (a.eragefor ihe whole period = 100) Food 1979 1980 1981 1982 1983 1984 codes (b) Rice 287 Prices 116 101 92 93 101 99 Purchases 86 116 101 87 104 110 Demand (c) 114 119 86 75 106 108 Demand (d) US 118 87 76 105 106 Infant cereal foods 291 Prices 102 98 96 98 102 104 Purchases 126 10 101 76 98 102 Demand (c) 127 103 99 76 99 104 Demand (d) 125 104 98 74 100 106 Frozen convenience 294 Prices 104 105 103 99 97 93 cereal foods Purchases 70 87 101 108 115 130 Demand (c) 71 88 101 108 114 127 Demand (d) 73 87 103 110 113 124 Cereal convenience 299 Prices 99 103 103 101 94 99 foods Purchases 98 101 98 101 103 98 Demand (c) 98 103 100 102 99 98 Demand (d) 98 103 100 107 100 98 Other cereal foods 301 Prices 111 94 103 97 99 98 Purchases 82 101 100 95 111 114 Demand (c) 92 94 104 91 109 112 Demand (d) 93 93 104 92 108 110 Tea fey 304 Prices 110 96 92 85 96 125 Purchases 106 103 99 101 102 90 Demand (c) 107 102 98 98 102 94 Demand (d) 107 102 98 98 102 94 Coffee, bean and 307 Prices 125 114 93 89 92 92 ground Purchases 76 91 97 99 123 123 Demand (c) 96 105 89 88 113 113 Demand (d) 98 103 91 91 110 108 Instant coffee fa; 308 Prices 122 110 90 86 93 104 Purchases 98 103 99 97 101 103 Demand (c) 107 107 94 90 98 105 Demand (d) 108 107 94 91 98 104 Cocoa and drinking 312 Prices 127 114 100 91 84 91 chocolate . Purchases 89 88 109 96 110 110 Demand (c) 115 102 109 87 91 99 Demand (d) 116 102 109 87 90 98 Branded food drinks 313 Prices 114 102 95 94 95 102 Purchases 134 107 100 87 97 83 Demand (c) 182 110 89 75 85 88 Demand (d) 181 111 88 74 85 89 Baby foods, canned 315 Prices 98 100 101 100 99 103 and bottled Purchases 129 105 85 78 110 102 Demand (c) 126 104 86 78 109 105 Demand (d) 124 106 85 76 110 107 Canned soups 318 Prices 108 106 102 99 95 92 Purchases 108 100 102 96 96 98 Demand (c) 115 105 103 95 92 91 Demand (d) 115 106 103 95 92 91 Dehydrated and 319 Prices 89 99 99 101 110 103 powdered soups Purchases 108 87 95 95 105 112 Demand (c) 101 86 95 96 112 114 Demand (d) 102 86 95 96 111 113 200 Household Food Consumption and Expenditure: 1984 TABLE 4 — continued (a.eragefor thewhole period « 100) Food 1979 1980 1981 1982 1983 1984 codes (b) Spreads and 323 Prices 107 104 101 98 95 95 dressings . Purchases 83 92 95 107 109 119 Demand (c) 85 94 95 106 106 116 Demand (d) 86 93 96 107 105 115 Pickes and sauces 327 Prices 106 103 100 97 97 97 Purchases 92 92 103 100 109 105 Demand (c) 100 % 103 96 105 100 Demand (d) 100 96 103 % 104 100 Meat and yeast 328 Prices 98 97 96 98 104 107 extracts Purchases 104 103 108 93 90 103 Demand (c) 103 101 104 91 93 109 Demand (d) 103 101 104 91 93 109 Table jellies, squares 329 Prices 116 106 101 % 91 92 and crystals Purchases 101 105 100 100 100 94 Demand (c) 112 109 100 97 94 89 Demand (d) 112 109 100 97 94 89 Ice-cream, mousse 332 Prices 115 111 101 96 92 88 Purchases 82 94 93 114 105 116 Demand (c) 94 105 95 109 96 102 Demand (d) 95 104 96 111 95 100 Supplementary classificc lion offot )ds CHEESE: Natural hard:— Cheddar and 18 Prices 105 103 101 100 97 94 Cheddar type Purchases 99 98 103 99 101 99 Demand (c) na na na na na na Demand (d) na na na na na na Other UK 19 Prices 107 103 102 100 96 93 varieties or Purchases 105 110 92 95 108 90 foreign Demand (c) 107 112 92 95 107 89 equivalents . Demand (d) 108 111 93 96 106 88 Edam and other 20 Prices 101 109 103 94 97 9V continental . Purchases 100 106 94 96 105 100 Demand (c) 102 123 98 86 99 95 Demand (d) 104 122 99 88 98 93 Natural soft 21 Prices 98 98 98 99 103 103 Purchases 80 101 98 95 116 114 Demand (c) 80 100 98 94 117 115 Demand (d) 82 99 100 97 115 111 CARCASE MEAT: Beef:- joints (boned) 26 Prices 107 100 97 99 98 98 Purchases 110 113 100 106 93 82 Demand (c) 124 113 95 104 92 78 Demand (d) 125 113 95 105 92 78 steak 27 Prices 105 98 96 101 101 99 (less expensive) Purchases 117 112 105 93 93 84 Demand (c) 122 109 101 95 94 83 Demand (d) 123 109 102 95 94 83 steak 28 Prices 104 100 98 98 101 100 (more expensive) Purchases 116 112 106 93 87 90 Demand (c) 122 112 103 90 88 89 Demand (d) 124 111 104 91 87 88 Appendix B 201 TABLE 4—continued (averagefor thewhole period = 100) Food 1979 1980 1981 1982 1983 1984 codes (b) CARCASE MEAT —continued minced . 29 Prices 103 98 98 103 101 97 Purchases 107 102 98 98 95 100 Demand (c) 112 99 95 104 97 94 Demand (d) 113 99 95 104 97 94 Lamb: — joints 33 Prices 111 103 98 100 92 97 (including sides) Purchases 106 116 109 91 101 82 Demand (c) 132 123 104 91 85 76 Demand (d) 133 123 105 91 85 76 chops 34 Prices 111 102 98 100 94 96 (including Purchases 108 110 100 % 96 92 cutlets and Demand (c) 118 112 97 97 91 89 fillets) . Demand (d) 119 111 98 97 91 88 allother 35 Prices 107 105 97 102 94 96 Purchases 132 115 126 70 94 79 Demand (c) 137 119 124 71 90 77 Demand (d) 137 119 124 71 91 77 Pork:— joints 37 Prices 108 104 96 92 99 102 (including sides) Purchases % 120 102 118 91 80 Demand (c) 115 131 92 98 89 83 Demand (d) 116 130 93 99 88 81 chops 38 Prices 114 105 99 96 92 96 Purchases 84 99 102 103 101 97 Demand (c) 101 100 102 102 99 % Demand (d) 102 99 102 103 99 95 fillets and steaks 39 Prices 111 103 97 95 97 98 Purchases 98 97 115 100 107 99 Demand (c) 91 99 112 96 105 97 Demand (d) 92 99 113 97 105 97 all other 40 Prices 111 100 100 99 91 100 Purchases 102 113 110 97 86 95 Demand (c) na na na na na na Demand (d) na na na na na na OTHER MEAT AND MEAT PRODUCTS: Liver: — ox 42 Prices 129 108 100 98 88 83 Purchases 121 109 96 110 88 82 Demand (c) 145 115 96 108 81 72 Demand (d) 143 116 95 106 82 73 lambs' 43 Prices 141 116 99 89 83 83 Purchases 105 103 104 104 94 90 Demand (c) 158 123 103 91 75 73 Demand (d) 158 123 103 91 75 73 pigs' 44 Prices 122 109 % 95 91 91 Purchases 103 118 121 108 69 91 Demand (c) 115 123 119 105 66 86 Demand (d) 114 124 118 104 66 87 202 Household Food Consumption and Expenditure: 1984 TABLE 4 —continued (averagefor thewhole period « 100) Food 1979 1980 1981 1982 1983 1984 codes (b) OTHER MEAT AND MEAT PRODUCTS continued— Bacon and ham, uncooked: — joints 52 Prices 110 105 95 95 96 99 Purchases 104 104 107 95 106 86 Demand (c) 108 105 106 94 104 85 Demand (d) 108 105 106 94 104 85 rashers. 53 Prices 112 101 97 98 96 96 vacuum-packed Purchases 79 102 102 100 112 110 Demand (c) 90 103 98 98 107 105 Demand (d) 91 102 99 99 106 104 rashers, not 54 Prices 111 103 98 98 94 96 vacuum-packed Purchases 118 105 102 99 94 84 Demand (c) na na na na na na Demand (d) na na na na na na Delicatessen-type 89 Prices 109 105 99 95 96 96 sausages Purchases 84 109 105 99 102 102 Demand (c) na na na na na na Demand (d) na na na na na na Meat pastes and 90 Prices 100 102 98 97 104 100 spreads Purchases 111 106 108 100 87 90 Demand (c) 112 108 105 % 91 90 Demand (d) 111 109 105 % 91 90 Meat pies, pasties 91 Prices 100 102 101 98 98 101 puddings Purchases 104 99 92 102 108 96 Demand (c) 104 101 94 99 106 97 Demand (dl 103 102 93 98 106 98 Ready meals 92 Prices 113 107 95 97 96 93 Purchases 70 77 104 105 115 150 Demand (c) 74 80 102 103 113 145 Demand (d) 74 79 102 104 112 143 Other meat 93 Prices 99 95 95 99 105 108 products Purchases 98 100 101 97 102 103 Demand (c) 98 97 98 % 104 106 Demand (d) 98 98 98 96 104 107 FATS: Butter:— New Zealand 131 Prices 114 103 98 99 95 92 Purchases 108 123 120 92 85 79 Demand fc) 161 136 114 89 73 62 Demand (d) 162 135 114 90 73 61 Danish 132 Prices 113 103 99 97 95 94 Purchases 131 99 99 89 108 81 Demand (c) 150 102 97 87 102 76 Demand (d) 150 102 97 87 102 76 UK 133 Prices 113 103 99 99 94 93 Purchases 98 107 97 98 101 99 Demand (c) 100 107 97 98 100 98 Demand (d) 101 107 97 99 100 97 other 134 Prices 112 103 99 99 94 93 Purchases 161 123 102 85 84 70 Demand (c) na na na na na na Demand (d) na na na na na na Appendix В 203 TABLE 4 —continued (averagefor thewhole period = 100) Food 1979 1980 1981 1982 1983 1984 codes (b) FATS —continued Margarine: — Softf^ 136 Prices 125 108 97 87 88 99 Purchases 88 96 99 107 103 109 Demand (c) 99 100 97 100 % 108 Demand (d) 99 101 97 99 96 109 other 137 Prices 103 102 100 97 98 100 Purchases % 93 114 113 101 86 Demand (c) na na na na na na Demand (d) na na na na na na (a) Deflated by the General Index of Retail prices. (b) For further details of the items included in each category see Appendix A, Tables 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. (c) 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. (e) 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. 204 Household Food Consumption and Expenditure: 1984 TABLE 5 Estimates of price and cross-price elasticities of demand (a) for certain foods, 1977-1984 Elasticity with respect to the price of (b) Beef and veal Mutton and lamb Pork — Beef and veal 2 09(0-31) 0-19(0-12) —0-02(0-11) 0-38 Mutton and lamb 0-48(0-30) -1-59(0-26) 0-29(0-17) 0-32 Pork -0 06(0-30) 0-31(0-19) -2-08(0-24) 0-52 Elasticity with respect to the price of (£>) R2 Beef and veal Mutton and lamb . Pork Broiler chicken Beef and veal —2-09(0.31) 0-19(0- 13) —0-02(0- 11) —0 04(0 08) 0-38 Mutton and — lamb 0-48(0-31) 1-59(0-26) 0-30(0-17) —0-01(0-14) 0-32 — Pork . —0-04(0-31) 0-32(0-19) 2-06(0-24) —0-23(0-14) 0-52 — Broiler chicken -0-15(0-28) —0-01(0- 19) 0-29(0-18) — 1-25(0-29) 0-26 Elasticity with respect to the price of (b) R2 Beef and Mutton and Pork Bacon and Broiler veal lamb ham, uncooked chicken Beef and veal -2-08(0-31) 0-19(0- 13) -0-02(0-12) -0-02(0- 09) -0-05(0- 08) 0-38 Mutton and — lamb 0-46(0-31) 1-60(0-26) 0-28(0-17) 0-28(0-15) —0-01(0- 14) 0-33 Pork . —0-06(0-31) 0-31(0-19) —2-08(0-24) 0-22(0-16) —0-24(0- 14) 0-52 Bacon and ham, uncooked . —0-05(0- 19) 0-25(0-13) 0-18(0-13) —0-57(0-27) 0- 12(0- 15) 010 Broiler chicken -0-17(0-28) —0-02(0-19) -0-30(0-18) —0-19(0-24) —1-26(0-29) 0-27 Elasticity with respect to the price of R2 Butter Margarine Butter —0-07(0-14) 0- 16(0-07) 004 0-31(0-14) —0-64(0-20) 015 Elasticity with respect to the price of R Butter Soft margarine Butter —0-07(0- 14) 0-21(0-06) 0-05 Soft margarine .... 0-59(0-17) —0-71(0-22) 019 Elasticity with respect to the price of R2 Butter Margarine Total bread — Butter —0-06(0- 15) 0 17(0 07) 0-09(017) 003 Margarine . 0-34(0-14) —0-59(0-20) —0-25(0-29) 015 Total bread —0-03(0-07) —0-05(0- 06) —0-50(0-18) 0-13 Appendix B 205 TABLE 5 —continued Elasticity with respect to the price of (b) R2 Brassicas and Canned Frozen root vegetables vegetables vegetables Brassicas and root vegetables —0-47(0-05) 0-13(0-04) 0-41(0-05) 0-44 Canned vegetables 0 15(0 05) —0-75(0-32) 0-12(0-17) 0-20 Frozen vegetables 0-62(0-08) 0-17(0-23) -1-61(0-31) 0-51 Elasticity with respect to the price of R2 Oranges Apples Pears Oranges — 1-17(0-18) 0- 10(0-11) —0-02(0-10) 0-37 Apples 0-04(0-05) —0-29(0-09) 0-03(0-04) 011 Pears -0-05(0-30) 0-18(0-28) -1-03(0-35) 0-13 Elasticity with respect to the price of R2 Oatmeal and Breakfast cereals oat products Oatmeal and oat products —0-46(0-27) — 1-12(0-90) 0-07 Breakfast cereals —0-08(0-07) —0-03(0-45) 0-00 Elasticity with respect to the price of R2 Tea Instant coffee Tea —0-35(0-13) —0-11(0-13) 0-23 Instant coffee .... —0-13(0-15) -0-58(0- 19) 0-30 (a) Calculated form monthly Survey data from 1977 to 1984. 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. (6) 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, 208 206 Household Food Consumption and Expenditure: 1984 TABLE 6 Annual indices of average deflated prices, purchases and demand taking into account the effect ofcross-price elasticitiesfor related commodities, 1977- 1984 (Average for the whole period = 100) 1977 1978 1979 1980 1981 1982 1983 1984 Beef and veal Prices («) 100 105 104 99 98 99 99 96 Purchases (b) 109 111 112 109 95 95 89 85 Demand (c) 108 121 120 106 92 94 89 79 Demand (d) 111 122 120 105 91 94 88 78 Mutton and lamb Prices (a) 106 113 107 99 94 98 90 94 Purchases (ft) 99 99 109 115 108 91 98 84 Demand (c) 108 113 116 114 100 91 86 79 Demand id) no 114 116 113 100 91 85 78 Pork Prices (a) 106 115 107 99 95 91 93 96 Purchases (b) 90 93 100 113 106 112 98 91 Demand (c) 99 119 113 112 97 92 87 86 Demand (d) 103 121 113 110 96 92 86 84 Beef and veal Prices (a) 100 105 104 99 98 99 99 96 Purchases (b) 109 111 112 109 95 95 89 85 Demand (c) 108 121 121 107 91 93 89 79 Demand W) 111 123 120 105 91 93 88 78 Mutton and lamb Prices (a) 106 113 107 99 94 98 90 94 Purchases (b) 99 99 109 115 108 91 98 84 Demand (c) 108 113 116 114 101 91 86 79 Demand (d) 110 114 116 113 100 91 85 78 Pork Prices (t0 106 115 107 99 95 91 93 96 Purchases (b) 90 93 100 113 106 112 98 91 Demand (c) 100 121 115 112 95 91 87 85 Demand «D 104 123 115 111 95 91 86 84 Broiler chicken Prices (a) 106 108 109 102 93 93 95 97 Purchases (b) 92 95 100 99 105 102 102 105 Demand (c) 101 110 113 101 93 91 94 99 Demand id) 102 111 113 101 93 91 93 98 Beef and veal Prices (a) 100 105 104 99 98 99 99 96 Purchases (b) 109 111 112 109 95 95 89 85 Demand (c) 108 122 121 107 91 93 88 79 Demand (d) 111 123 121 105 91 93 87 78 Mutton and lamb Prices (a) 106 113 107 99 94 98 90 94 Purchases (b) 99 99 109 115 108 91 98 84 Demand (c) 105 111 114 114 102 92 87 SO Demand (d) 108 112 114 113 102 92 87 79 Pork Prices (a) 106 115 107 99 95 91 93 96 Purchases (b) 90 93 100 113 106 112 98 91 Demand (c) 99 119 114 112 96 92 88 86 Demand (d) 102 121 113 111 % 92 87 85 Bacon and ham, Prices («) 109 109 107 100 95 95 93 95 uncooked Purchases (b) 106 106 105 102 101 % 98 87 Demand (c) 107 104 106 102 102 % 98 8" Demand (d) 109 105 106 102 102 96 97 86 Broiler chicken Prices (a) 106 108 109 102 93 93 95 97 Purchases (b) 92 95 100 99 105 102 102 105 Demand (c) 99 109 112 101 94 91 95 100 Demand id) 101 109 112 101 94 91 95 99 Appendix B 207 TABLE 6 —continued (Average for the whole period = 100) 1977 1978 1979 1980 1981 1982 1983 1984 Butter Prices (a) 101 106 112 102 98 98 94 92 Purchases (b) 124 120 118 107 98 84 86 76 Demand (c) 119 117 117 107 99 86 88 76 Demand Id) 122 118 117 107 99 86 88 75 Margerine Prices (a) 126 121 110 99 91 84 85 93 Purchases W 89 91 93 98 107 112 105 106 Demand (c) 104 101 % 97 101 101 96 103 Demand (d) 101 100 96 98 101 101 97 105 Butter Prices (a) 101 106 112 102 98 98 94 92 Purchases (b) 124 120 118 107 98 84 86 76 Demand (c) 117 115 115 107 100 88 90 77 Demand (d) 119 116 115 107 100 88 89 76 Soft margerine Prices (t0 133 126 115 99 89 80 81 91 Purchases (b) 72 89 95 104 107 115 no 117 Demand (c) 88 101 98 102 99 100 98 115 Demand (d) 86 100 98 103 99 100 99 116 Butter Prices (a) 101 106 112 102 98 98 94 92 Purchases (b) 124 120 118 107 98 84 86 76 Demand (c) 119 117 117 108 99 86 88 76 Demand (d) 121 118 117 107 99 86 88 75 Margerine Prices («) 126 121 110 99 91 84 85 93 Purchases (b) 89 91 93 98 107 112 105 106 Demand (c) 102 102 97 99 102 101 96 102 Demand (d) 99 100 97 100 102 101 97 104 Total bread Prices (a) 97 105 107 105 101 96 96 94 Purchases (b) 104 102 100 99 100 99 98 97 Demand (c) 104 106 104 102 100 % 95 94 Demand (d) 103 105 104 102 100 % 96 94 Brassicas and Prices (a) 118 90 110 95 96 93 99 103 root vegetables Purchases (b) 88 110 98 106 104 98 101 96 Demand (c) 86 100 97 104 105 99 107 103 Demand (d) 87 101 97 104 105 99 106 103 Canned Prices (a) 113 110 102 101 95 95 95 92 vegetables Purchases (b) 99 96 104 97 100 102 102 100 Demand (c) 103 104 103 98 97 100 100 94 Demand (d) 100 103 103 99 98 100 101 96 Frozen Prices (a) 132 108 113 99 93 92 87 89 vegetables Purchases (*) 90 88 102 107 104 108 99 103 Demand (c) 112 106 117 109 97 99 80 86 Demand (d) 121 110 117 106 96 99 78 82 Oranges Prices (a) 108 107 106 96 92 94 98 100 Purchases (b) 109 99 105 112 103 93 97 85 Demand (c) 116 106 115 108 94 86 95 85 Demand (d) 121 108 114 106 94 86 94 83 Apples Prices (a) 128 115 89 90 88 99 98 98 Purchases (b) 91 97 115 104 104 94 102 95 Demand (c) 97 100 111 102 101 94 102 95 Demand (d) 102 103 110 100 100 94 100 93 Pears Prices (a) 121 119 102 94 87 97 94 93 Purchases (b) 86 69 102 108 131 95 116 106 Demand «•) 100 81 106 102 116 91 109 98 Demand (d) 107 83 106 100 115 91 107 95 208 Household Food Consumption and Expenditure: 1984 TABLE 6 —continued (Average for the whole period = 100) 1977 1978 1979 1980 1981 1982 1983 1984 Oatmeal and Prices (a) 101 101 93 94 91 100 103 121 oat products Purchases (b) 113 107 97 % 104 84 105 % Demand (c) 115 108 93 92 98 84 107 107 Demand (d) 114 107 93 93 98 84 108 108 Breakfast cereals Prices (a) 101 100 99 99 98 99 101 103 Purchases (W 92 97 95 98 99 99 106 115 Demand (c) 92 97 94 97 98 99 106 117 Demand (d) 95 98 94 97 98 99 105 116 Tea Prices (a) 129 122 102 89 85 79 89 116 Purchases (b) 103 100 105 102 99 101 102 90 Demand (c) 117 111 107 98 91 90 % 94 Demand id) 115 110 107 99 92 90 97 94 Instant coffee Prices (a) 147 137 109 98 80 76 83 92 Purchases (b) 73 91 105 1)0 106 104 109 110 Demand (c) 94 112 110 107 91 86 % 107 Demand (d) 97 114 110 105 91 86 95 105 (a) Deflated to allow for charges in the General Index of Retail Prices. (b) Per person. (c) Per person. Including changes in demand attributable to changes in real personal disposablc income. (d) Per person. After removal of the effects attributable to changes in real personal disposable income. Appendix B 209 - O 4 | 4 p 8 5 R = E 2 2 H s 5 R 8 J C J S ■a s S 1 5 ; I s = I i c 383SS832S8S8;!S8& 1 - 5 g ■ i i i i ii s B ' J I 41 = 2 ( 5 8 SS S 8 i S S 3!R S 8 8 U . C £ 1 o | ' t i I S 3 8 S E £ S 9 S 3 S S : S ■S j S i i i i i i .5 -I t 3S38BSS5HS2S3SS8 E c t | P s:8S882SSS£S^SSS 5 X V S282S5=K3E^S==SS ] I! i i i i i i ill S = SS :: S s 8 S S 8 E 3 2 g 3 uii e 3^3£S^SSS8flSSS82 Z i i i i i i i i 1 S 3 S s - 3 S S i U T i i i 3 S22 :££ &S S 2 S S 8 c i tii < i % ii i i i i i i 1 1 1. Hi i 210 Household Food Consumption and Expenditure: 1984 TABLE 8 A nnual indices of average deflated prices, purchases and demand (a) for broad food groups, 1977-1984 (average for the whole period = 100) 1977 1978 1979 1980 1981 1982 1983 1984 Milk and cream Prices 97 102 103 101 100 99 100 98 Purchases 106 106 104 101 98 97 94 94 Demand 104 104 104 101 99 99 95 94 Cheese Prices 97 101 105 103 101 100 98 96 Purchases 99 97 100 101 101 99 104 100 Demand % 92 96 101 107 103 105 100 Carcase meat Prices 103 110 106 99 96 97 95 96 Purchases 102 104 108 112 101 98 93 8« Demand 110 119 116 107 94 94 87 80 Other meat Prices 106 107 106 102 95 95 95 95 Purchases 97 98 101 98 103 101 102 100 Demand 101 101 103 100 101 99 100 97 Fish Prices 108 113 109 101 94 90 94 94 Purchases 88 91 96 102 106 107 110 104 Demand 99 105 107 103 97 93 99 97 Eggs Prices 112 103 106 103 98 95 88 97 Purchases 107 108 107 101 100 94 97 88 Demand 109 111 114 106 100 90 91 84 Fats Prices 117 116 116 102 93 87 87 89 Purchases 101 102 101 103 102 100 98 94 Demand 98 103 105 104 102 98 97 94 Sugar and preserves Prices 104 104 103 99 96 96 100 99 Purchases 112 109 106 102 102 95 92 86 Demand US 106 104 101 100 92 93 91 Potatoes Prices 136 86 106 87 88 96 101 109 Purchases 95 106 107 99 102 99 98 % Demand 90 97 105 97 104 103 103 101 Other fresh vegetables Prices 113 97 107 99 95 90 98 102 Purchases 90 104 99 105 105 98 103 98 Demand 97 103 101 104 104 94 101 96 Other vegetables Prices 113 105 103 98 93 94 96 99 Purchases 89 91 99 100 105 107 107 104 Demand 88 92 95 100 106 110 107 105 Fresh fruit Prices 112 109 98 95 92 96 99 100 Purchases 92 94 104 107 105 95 105 99 Demand 100 100 101 102 102 93 104 98 Other fruit Prices 122 124 118 105 91 84 83 84 Purchases 84 87 88 98 105 109 118 116 Demand 104 100 98 100 103 100 100 94 Bread Prices 97 105 107 106 101 96 % 94 Purchases 104 102 100 99 100 99 98 97 Demand 104 103 103 103 101 97 95 94 Other cereals Prices 97 104 103 101 97 98 99 102 Purchases 102 100 101 101 102 99 98 97 Demand 98 100 101 100 101 100 100 101 Beverages Prices 123 126 105 96 85 79 88 108 Purchases 98 96 105 103 101 100 103 94 Demand 109 107 105 99 92 89 99 102 (a) After removal of effects of changes in prices and incomes. 211 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; soft and alcoholic drinks1; vitamin preparations; food obtained specifically for consumption by domestic animals. Adult A person of 18 years of age or over; however, solely for purposes of classifying households according to their composition, heads of household and housewives under 18 years of age are regarded as adults. A verage 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 aggregate amount spent by the households in the sample divided by the total number of persons in the sample. Average price Sometimes referred to as "average unit value". The aggregate expenditure by the households in the sample on an item in the Survey Classification of foods, divided by the aggregate quantity of that item purchased by those households. Child A person under 18 years of age, however, solely for purposes of classifying households according to their composition, heads of households 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" DemandThis 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 1975 but not included in the standard tables. They are excluded from all the estimates and tables in this Report except Table 33. 2 12 Household Food Consumption and Expenditure: 1984 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 ofdemand, but may be described as the own-price elasticity where it is necessary to avoid confusion with cross-elasticities of demand or cross-price elasticities which are the terms used to described the elasticity of the demand for one commodity with respect to changes in the prices of other commodities. The elasticity of demand for a commodity with respect to changes in real income is called the income elasticity of demand, if the change in purchases of the commodity is measured in terms of the percentage change in the physical amount of the commodity, the elasticity may be referred to as an income elasticity of quantity, but if the change is measured in terms of the percentage change in expenditure, the elasticity is referred to as an income elasticity of expenditure. More formally, if the relationship between the quantity (Q) of a commodity and the level of income (Y), the price of the commodity (P) and the prices of other commodities (P, , P2, ... , P¡, .. .Pn) is known, then the own-price elasticity is given by P. ÔQ the cross-price elasticities by Pi. ¿Q Q ÔP Q ÔPi and the income elasticity of quantity by Y. ¿Q Q ÔY When determining a set of own-price and cross-price elasticities of demand fora 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 153 main and 61 supplementary categories into which the 1984 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. Glossary 213 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 (Al , A2, B, C, D, El, E2 and OAP) according to the ascertained or estimated gross income of the head of the household, or of the principal earner in the household if the weekly income of the head is less than the amount of 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 to need. Nutrients In addition to the energy value of food expressed in terms of kilocalories and megajoules (4. 184 megajoules = 1 ,000 kilocalories), the food is evaluated in terms of the following nutrients: — Protein (animal and total), fat (including the component saturated, monounsaturated and polyunsaturated fatty acids), carbohydrate, calcium, iron, vitamin A (retinol, /3-carotene, retinol euqivalent), thiamin, riboflavin, nicotinic acid (total, tryptophan, nicotinic acid equivalent), and vitamins С and D. Separate figures for animal 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 В vitamins and trace elements, so that the proportion of animal protein is to some extent an indication of the nutritive value of the diet. Nutrient conversion factors Quantities of nutrients available per unit weight of each of the categories into which foods are classified for Survey purposes. 214 Household Food Consumption and Expenditure: 1984 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 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 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 Glossary 215 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 From 1984 these are sub-divided into local authority districts and classified according to the electoral density of the local authority districts as follows: High density—districts with an electorate of seven or more persons per acre Medium density —districts with an electorate of three but fewer than seven persons per acre Low density—districts with an electorate of 0.5 but less than three persons per acre. Very low density—districts 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 of garden 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") Symbols and Conventions Used Symbols The following are used through out: - = 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 for Нет M«jejty'i Stitionery Office by CommercialColour Pre». London E7. 4/86, C13. Dd.7395*7. il —Г- —Nr- Г-