MINISTRY OFAGRICULTURE, FISHERIES AND FOOD
Household Food Consumption
and Expenditure: 1981
Annual Report of the
National Food Survey Committee
LONDONHER MAJESTY'S STATIONERY OFFICE
r
© Crown copyright 1983
First published 1983
ISBN 0 11 242628 X
THE NATIONAL FOOD SURVEY COMMITTEE
G A H ELTON, DSc, PhD, CChem, FRSC, FIBiol, FIFSTMinistry of Agriculture, Fisheries and Food, Chairman
A W ASHBY, MSUnilever PLC
A H J BAINES, MA
PROFESSOR J A C BROWN, MAUniversity of Oxford
C W CAPSTICK, CMG, MS, BScMinistry of Agriculture, Fisheries and Food
G I FORBES, FRACMA, FACOM, MFCM, LRCS&P, DTM&H, DPH,DMSA, DIHScottish Home and Health Department
F H GOODWIN1Ministry of Agriculture, Fisheries and Food
J A HEADY, MA, PhDRoyal Free Hospital School of Medicine
DOROTHY F HOLLINGSWORTH, OBE, BSc, CChem, FRSC, FIBiol,FIFST, SRD
P J LUND, BA (Econ), PhDMinistry of Agriculture, Fisheries and Food
PROFESSOR A J RAYNER, BA, MA (Econ), PhDNottingham University
R K SKINNER, MSc, MD, MRCPathDepartment of Health and Social Security
R K THOMAS, BA2Office of Population Censuses and Surveys
F E WHITEHEAD, BSc3
Office of Population Censuses and Surveys
SecretariesD H BUSS, PhD, FIFSTMinistry of Agriculture, Fisheries and Food
B J DERRY, BSc, FSSMinistry of Agriculture, Fisheries and Food
1 Up to November 1982
2 From January 1983
1 Up to January 1983
Preface
The National Food Survey Committee exists to report the findings of the
Survey and also to assist the Ministry of Agriculture, Fisheries and Food bykeeping the Survey under continuous review and recommending any changes
that appear desirable. The Ministry, however, has overall responsibility for the
Survey, for processing the results and arranging publication of the Committee'sReports. The Social Survey Division of the Office of Population Censuses and
Surveys is responsible for the selection of the Survey sample and for supervis
ing 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 manyhousewives who have given freely of their time to provide the basic information from which the Survey tabulations have been derived.
Commentaries on the Survey's findings are published quarter by quarter in
British Business. Unpublished data from the Survey may be obtained on pay
ment of a fee. Enquiries should be addressed to the National Food Survey
Branch of the Ministry of Agriculture, Fisheries and Food, Room 419,
Whitehall Place (West), London, SW1A 2HH (telephone 01-233 5088).
v
Contents
Paragraphs
I INTRODUCTION 1-2
D NATIONAL FOOD SURVEY RESULTS, 1981
National averages, Great Britain . . . . . 3-19Averages for social, economic and other groups . . 20-32
Special analyses . . . . . . .33-35Nutritional value . . .36-40
m TABLES Page
Table 1 Changes in incomes, prices and expenditure, 1975-81 19
Average consumption, expenditure and prices relating to all house
holds in the National Food Survey sample
Table 2 Household food expenditure and total value of foodobtained for consumption: 1981 compared with 1980 . 23
Table 3 Percentage changes in average expenditure, food prices
and real value of food purchased: quarters of 1981
compared with corresponding quarters of 1980 . 24
Table 4 Indices of expenditure on food purchased for house
hold consumption, 1975 - 1981 .... 25
Table 5 Indices of prices of food purchased for household consumption, 1975- 1981 26
Table 6 Indices of the real value of food purchased for house
hold consumption, 1975 - 1981 .... 27
Table 7 Consumption and purchases of individual foods;quarterly and annual national averages ... 28
Table 8 Expenditure on individual foods and percentage ofhouseholds purchasing during Survey week; quarterlyand annual national averages .... 32
Table 9 Prices of individual foods; quarterly and annualnational averages ...... 37
Table 10 Percentage of households purchasing seasonal types offood during Survey week ..... 41
vii
Ill TABLES— continued Page
Regional and type of area averages of consumption, expenditure
and relative food price levels
Table 1 1 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and
the real value of food purchased. ... 45
Table 12 Consumption of individual foods; annual averages . 46
Income group averages of consumption, expenditure and relative
food price levels
Table 13 Expenditure on seasonal, convenience and other foods,
together with comparative indices of food prices and
the real value of food purchased .... 55
Table 14 Consumption of main food groups; annual averages . 56
Table 15 Expenditure on main food groups; annual averages . 59
Household composition group averages of consumption,expenditure and relative food price levels
Table 16 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and
the real value of food purchased .... 65
Table 17 Consumption of main food groups; annual averages . 66
Table 18 Expenditure on main food groups; annual averages . 69
Table 19 Total food expenditure per head and per household ofcertain household composition groups within incomegroups; annual averages ..... 72
Table 20 Consumption of main foods by certain householdcomposition groups within income groups; annualaverages........ 73
Age of housewife group averages of consumption, expenditure
and relative food price levels
Table 21 Expenditure on seasonal, convenience and other foods,
together with comparative indices of food prices and
the real value of food purchased . 81
Table 22 Consumption of main food groups; annual averages . 82
Table 23 Expenditure on main food groups; annual averages . 85
viii
ID TABLES— continued Page
Housing tenure group averages of consumption, expenditure and
relative food price levels
Table 24 Expenditure on seasonal, convenience and other foods,
together with comparative indices of food prices and
the real value of food purchased .... 91
Table 25 Consumption of main food groups; annual averages . 92
Table 26 Expenditure on main food groups; annual averages . 95
Freezer-owning and other households group averages of consumption, expenditure and relative food price levels
Table 27 Expenditure on seasonal, convenience and other foods,together with comparative indices of food prices and
the real value of food purchased .... 101
Table 28 Consumption of main food groups; annual averages . 102
Table 29 Expenditure on main food groups; annual averages . 105
Special analyses
MEALS EATEN OUTSIDE THE HOME
Table 30 All meals 109
Table 31 Mid-day meals by children aged 5- 14 years . . Ill
SOFT DRINKS
Table 32 Purchases, expenditure and prices . . . 113
Average nutritional value of household food
Table 33 National quarterly and annual averages . . . 117
Table 34 Contributions made by groups of foods to the
nutritional value of household food; national averages . 1 19
Table 35 Regional and type of area averages .... 123
Table 36 Income group averages ..... 125
Table 37 Household composition averages .... 127
Table 38 Averages for household composition groups withinincome groups....... 129
ix
Ill TABLES— continued Page
Table 39 Age of housewife group averages .... 138
Table 40 Housing tenure group averages .... 140
Table 41 Averages for freezer-owning and other households . 142
Table 42 Nutrients obtained for one penny from selected foods;
national averages . . . . . 144
Table 43 Indices of nutritional value for money of selected
foods; national averages . . . . . 145
IV APPENDICES
APPENDIX A
Structure of the Survey ....... 149
TABLES
Table 1 Constituencies surveyed ..... 157
Table 2 Quarterly composition of the sample of respondinghouseholds by type of area . . . 158
Table 3 Composition of the sample of responding households . 159
Table 4 Average number of persons per household in the sample
of responding households ..... 160
Table 5 Composition of the sample of responding households:analysis by income group and household composition . 161
Table 6 Recommended intakes of nutrients . . . 162
Table 7 Main survey classification of foods, 1981 . . 163
Table 7a Supplementary Survey classification of foods, 1981 . 169
Table 8 Estimates of the standard errors of the yearly nationalaverages of expenditure, purchases and prices, 1981 . 171
Table 9 Estimates of the percentage standard errors of averageper caput food consumption of households in differentincome groups ....... 175
Table 10 Estimates of the percentage standard errors of average
per caput food expenditure of households in differentincome groups ....... 178
Table 1 1 Estimates of the percentage standard errors of average
per caput food consumption in and expenditure ofhouseholds with/without deep-freezers . . 181
x
IV APPENDICES— continued Page
APPENDIX B
Demand analyses and estimates of demand parameters . . 183
TABLES
Table 1 Estimated income elasticity of household foodexpenditure . . . . . . . 191
Table 2 Estimates of income elasticities of demand forindividual foods . . 192
Table 3 Estimates of price elasticities of demand for certainfoods, 1976-1981 196
Table 4 Annual indices of average deflated prices, purchasesand demand, 1976- 1981 205
Table 5 Estimates of price and cross-price elasticities of demandfor certain foods, 1974- 1981 .... 219
Table 6 Annual indices of average deflated prices, purchasesand demand taking into account the effect of cross-price elasticities for related commodities, 1974 - 1981 . 221
Table 7 Estimates of price and cross-price elasticities of demandfor broad food groups, 1974-1981 ... 224
Table 8 Annual indices of average deflated prices, purchasesand demand for broad food groups, 1974- 1981 . . 225
GLOSSARY 227
xi
I Introduction
3
I Introduction
1 This Annual Report presents the results for 1981 of the National FoodSurvey 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 Information from the National Accounts shows that the average real
disposable income per head in 1981 was nearly 3 per cent lower than in 1980
although it remained well above the 1978 level. At the same time, the annualrate of inflation (as measured by the Index of Retail prices) fell to 11-9 per
cent; the corresponding measure of the increase in food prices was lower still at
8-4 per cent. However, despite this comparative price advantage there was a
decrease in the volume of consumers' expenditure on food (measured at
constant 1975 prices), particularly on that for consumption in the home. Incontrast, the volume of consumers' expenditure on items other than food was
almost unchanged. A consequence of this was that, at current prices, the proportion of total consumers' expenditure devoted to food fell again to a new
low level of 18-3 per cent. These estimates from Table 1 are given as a background against which to view the results of the National Food Survey that are
presented in the following pages.
National Food Survey Results, 1981
National Food Survey Results, 1981 7
n National Food Survey Results, 1981
3 The National Food Survey data for 1981 were derived from records
provided by a random sample of 7,695 private households throughout GreatBritain. They cover, in detail, food brought into the home for humanconsumption1. However, in addition to excluding meals out in restaurants etc
and pet food, the Survey also does not cover soft drinks2, alcoholic drinks,sweets and chocolates: such items are often bought by family members withoutcoming to the attention of the housewife (the person, male or female,
principally responsible for domestic duties) who keeps the Survey record, and
they are liable to be inadequately recorded. Each housewife keeps a record for7 days, fieldwork being distributed over the whole year apart from breaks at
Christmas and during general election campaigns. In 1981, fieldwork began onThursday 1 January and continued until Tuesday 22 December. Details of the
sample and sampling procedure are given in Appendix A, and a glossary ofterms used in the tables and text appears at the end of the Report.
National Averages —Great Britain (Tables 2- 10, 28, and Appendix B)
4 A verage levels of household food consumption, expenditure and prices.
Expenditure on food for consumption in the home averaged £7.63 per person
per week in 1981, 42p (5-8 per cent) more than in 1980 (Table 2). Thiscoincided with a rise of 6-8 per cent in the general level of food prices paid by
housewives —the smallest annual increase recorded by the Survey since 1970.
As average expenditure rose by about 1 per cent less than prices, the
implication is that there was a reduction of the same percentage amount in the
real value of household food purchases (Table 3). This overall net fall in
volume is mainly attributable to a sharp decrease in average purchases ofcarcase meat, and of beef and veal in particular (Table 6).
5 Milk and Cream. Household consumption of liquid milk (includingwelfare and school milk) averaged 4-01 pints per person per week (Table 7).This represents a further reduction in consumption in the face of competitionfrom skimmed and other milks and from soft drinks. Consumption has
declined steadily since 1975 when it averaged 4-76 pints, although the corres
ponding proportion of households recording a purchase during their week in
the Survey has changed only slightly from 97 to 96 per cent (Table 8).Purchases of yoghurt continued to increase but there are signs that this upwardtrend may be levelling off.
6 Cheese. Although average consumption of natural cheese was about the
same in 1981 as in the previous year, there was some shift to Cheddar cheese
from other UK varieties. Average purchases of processed cheese also barely
changed so that those of cheese in total remained at the 1980 level of 3-89 ozper person per week.
7 Carcase meat. Beef, lamb and pork all showed declines in consumptioncompared with the previous year. The average for these three carcase meats in
total fell by over 1-7 oz between 1980 and 1981, to 15-0 oz per person per
1 Some estimates are, however, available from other sources of the total UK supplies of basic
foodstuffs. See, for example, British Business Vol 7 nos 1 and 2, pages 48 and 49.
* Although some data relating to soft drinks brought into the home have been recorded since
1975, they are excluded from all the estimates and tables in this report except Table 32.
8 Household Food Consumption and Expenditure: 1981
week. The largest contribution to the fall came from beef, the price of which
rose the most (Tables 5 and 6). However, even allowing for the effects of
changes in real prices and incomes, there is evidence of a sharp fall in the
underlying demand for all three meats in 1981 (Tables 5 and 6, Appendix B).
8 Poultry. The long-term upward trend in purchases of broiler chicken
resumed after a slight hiccup in 1980, and average consumption reached the
new high level of 4-55 oz per person per week with the assistance of strongly
competitive real prices. Consumption of other poultry also rose markedly,
particularly of turkey—purchases of which have nearly doubled since
1978 —and of large chickens.
9 Other meats and meat products. There were increased purchases of most
other meats and meat products in 1981, particularly of sausages and of ready-
to-eat meat pies and sausage rolls. These increases, together with those for
poultry, amount to an average of nearly 0-9 oz per person per week and partly
offset the decrease in carcase meat.
10 Fish. Average consumption of fish rose for the fourth consecutive year
having previously followed a downward trend for some time: it reached
4-92 oz per person per week, the highest recorded since 1972. Within this
total, filleted fresh white fish made further gains at the expense of unfilleted
varieties. In addition, consumption of canned salmon continued to recover
almost to its 1975 level, aided by prices which were only 6 per cent higher than
in 1977.
11 Eggs. There is a well-established downward trend in the consumption of
eggs, associated with a contraction in the average proportion of householdsbuying eggs in any given week (Tables 6 and 8). This may be attributable to the
decline of the traditional breakfast and of home-baking and to competitionfrom such convenience foods as fish fingers, beefburgers and pizzas.
However, in 1981 — for the first time in 6 years —there was no appreciable
decrease in household consumption (including free supplies), the average of
3-68 eggs per person per week being almost the same as that recorded in 1980.
12 Fats. The average consumption of butter and margarine in total, at
7-80 oz per person per week, was only slightly lower in 1981 than in the
previous year. Within the total, however, margarine increased its share from
49 per cent to 53 per cent —the first time since 1955 that it has occupied the
dominant market position. Only part of the shift to margarine from butter
appears to be due to changes in their relative prices (Tables 5 and 6 ofAppendix B). There is an important underlying growth in demand formargarine, particularly for soft margarine, which has been linked to improvements in its quality and to growing emphasis on the health aspects of diet.
Indeed, since 1975 average consumption of soft margarine has risen from
1 • 10 oz per person per week (42 per cent of total margarine) to 2-81 oz (68 per
cent); it is thus displacing other margarine as well as butter.
13 Sugar and preserves. Despite steadily falling real prices for sugar,
purchases again declined: the 1981 average of 11-08 oz per person per week
represents a decrease of nearly 30 per cent since 1971. The downward trend in
consumption of jam also continued.
14 Potatoes. Although there is clear evidence of a long-term downward trend
in the household consumption of potatoes, there was a slight recovery in 1981
National Food Survey Results, 1981 9
to an average of almost 42 oz per person per week, real prices being virtuallyunchanged. This was accompanied by increased purchases of most potatoproducts— notably those of frozen chips which have virtually doubled since
1978 to reach 1 -50 oz per person per week.
15 Other vegetables. There were small decreases in respect of most fresh
green vegetables, the consumption (including supplies from gardens and
allotments) of which in total fell by under 0-5 oz in 1981 to 12-0 oz per person
per week. The consumption of other fresh vegetables was also barely
maintained. These declines were offset by increased purchases of many
processed vegetables, particularly canned varieties.
16 Fruit. The consumption of fresh fruit fell back slightly in 1981 from the
high level of the previous year. Purchases of most other fruits and fruitproducts, particularly canned fruit, also declined slightly. The notableexception is fruit juice, the consumption of which averaged 3-99 fl oz per
person per week in 1981 —an increase of no less than 30 per cent since 1980,
120 per cent since 1978, 200 per cent since 1976, and nearly 330 per cent in the
ten years since 1972.
17 Bread. Household purchases of bread in total recovered slightly in 1981 to31-2 oz per person per week. This followed a series of small decreases begin
ning in 1975 following the removal of the price subsidy which had previouslyled to a pause in the long-term downward trend in consumption. Nevertheless,
standard white loaves lost further ground to wholemeal and other breads, theirshare of the total having fallen steadily from 82 per cent in 1975 to 70 per cent
in 1981.
18 Flour, flour confectionery and other cereal foods. Purchases of flour also
recovered in 1981 to return to their 1978 level of 5 -96 oz per person per week.
Further increases were recorded for most other cereals, notably breakfast
cereals and frozen cereal convenience foods, both of which continued theirlong-term upward trends. The principal exceptions were rice —purchases ofwhich fell back slightly from the high level of 1980 —and biscuits, other thanchocolate biscuits, which continued to decline from their 1977 peak.
19 Beverages. Household consumption of tea decreased further to 1-98 ozper person per week, the lowest ever recorded in the Survey. There was also a
small decline in consumption of instant coffee despite a fall in average price to
pre-1977 levels.
Averages for social, economic and other groups
REGIONS AND TYPES OF AREA (Tables 11, 12 and 35)
20 Two separate geographical analyses of National Food Survey data are
made. The first is according to the standard regions defined in Table 1 ofAppendix A to this Report, except that the very small sample from East Angliahas 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 ofurbanisation: (i) Greater London, (ii) the metropolitan districts of Englandtogether with the Central Clydeside conurbation, and (iii)— (vi) four groups ofareas classified according to electoral density. Further details are given in the
Glossary.
10 Household Food Consumption and Expenditure: 1981
21 The Survey is designed to be representative of Great Britain as a whole
and practical considerations limit the number of localities that can be included
from each region in any one year (see Appendix A for details of the sampling
scheme). The localities selected in a single year from any one region may not
therefore be fully representative of that region. The regional estimates in
Tables 1 1 and 12 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 in 1974. An indication of the variation which
occurs from year to year may be obtained from the regional averages for 1975
to 1980 shown in Table 13 of the Annual Report for 1980'. Further details of
the samples of responding households are given in Tables 2-4 of Appendix A.
INCOME GROUPS (Tables 13-15 and 36)
22 The Survey income groups (see Glossary) continue to be defined in terms
of the gross weekly income of (in most cases) the head of the household. The
income ranges determining each group are revised at the beginning of each
year to allow for prospective inflation and for expected changes in gross
earnings during the following 12 months. Details of the procedure are given in
paragraphs 74-77 of the Annual Report for 1980'. The following table shows
the distribution of the 1981 Survey sample according to income; further details
of the sample of households in each income group are given in Tables 3 - 5 ofAppendix A: —
Gross weekly incomeof head of
household (a)
Numberof house
holds
Percentage of households
Income groupin whole
in groups Al to D
Householdscontaining one ormore earners (b):
samplerealised target
Al £300 or more£210 and under £300£125 and under £210£75 and under £125Less than £75
123498
1782
2425856
1-66-5
23-231-5111
2-28-8
31 -4
42-7150
37
4040
10
A2BCD
Total A 1 to D 5684 73-9 100 100
Householdswithout an
earner (by.
El £75 or moreLess than £75
262
6993-491E2
Pensionerhouseholds (c)
OAP N.A. 1051 13-7
Total all households 76% 100
(a) Or of the principal earner if the income group of the head of household was below £75 (theupper limit for group D).
(b) By convention, the short-term unemployed are classified as 'earners' until they have beenout of work for more than a year when unemployment benefit ceases.
(c) See Glossary.
1 Household Food Consumption and Expenditure: 1980, HMSO, 1982
National Food Survey Results, 1981 11
23 As the income ranges have to be fixed in advance, the distribution ofhouseholds in the sample according to income differs from the target each year
by varying amounts (usually small). In 1981, rather more households fell intoincome groups C and D than was intended, with too few falling into group B.As a result, the averages of food consumption, expenditure and nutrition foreach income group are not perfectly comparable with those for some otheryears since the composition of the various groups was somewhat different.However, in so far as this is a classification problem, the "national" averages
for the sample as a whole are not affected.
24 Table 13 shows that, in households containing at least one earner, the
estimated average household food expenditure ranged from £6.88 per person
per week in group D to £8.93 in group Al. For pensioner households, as forthe two categories of household with no earner (El and E2), the average foodexpenditure was greater than for earning households at comparable or even
higher income levels. This may seem surprising, but it should be noted that the
non-earning groups contained fewer children and had more meals at home (see
Table 30) 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 expenditurecommitments, 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. Thisdoes 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, 11
and 12 of Appendix B). Table 2 in Appendix B presents estimates derived fromSurvey cross-sectional data of the income elasticities of both expenditure and
purchases for individual foods as well as the income elasticity of total foodexpenditure. The estimate relating to the latter shown at the foot of the table
(0-21) may be interpreted as indicating that a + 1 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 theiraverage food expenditures.
HOUSEHOLD COMPOSITION GROUPS (Tables 16 - 20, 37 and 38)
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 16 shows that average householdfood expenditure in 1981 ranged from £5.52 per person per week in householdswith 2 adults and 4 or more children to £9.31 per person per week in single
adult families. This reflects the economies of scale in providing for larger
households plus the fact that such households usually contain a larger
proportion of children, whose food requirements are generally less than those
of adults.
12 Household Food Consumption and Expenditure: 1981
28 Differences in family size and composition have a greater effect on
household food expenditure than differences in the income of the head,
location or indeed any other method of classification used in the National
Food Survey. This is demonstrated by Table 19, which gives the average food
expenditures of households classified simultaneously according to their
compositions and to the incomes of their heads. There is a far wider range in
the average expenditures for household composition groups within income
groups than for households of similar composition but at different income
levels. Thus differences between averages expressed in per household terms
can be very misleading when they are associated with systematic variations in
average household size.
AGE OF HOUSEWIFE GROUPS (Tables 21-23 and 39)
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 24 - 26 and 40)
30 This classification is subject to the same type of 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 27-29 and 41)
31 Households owning a deep-freezer suitable for freezing fresh produce and
for its long-term storage accounted for 49 per cent of the responding sample in
1981 compared with 46 per cent in 1980 and 23 per cent in 1975. Ownership ofrefrigerators remains much more extensive at % per cent of households in
1981, the same as in 1980. Details of the distribution of deep-freezers and
refrigerators between different household groups are given in Table 3 of
Appendix A.
32 The growth in ownership of deep-freezers has been accompanied by an
increase in the variation in the Survey averages of expenditure and consump
tion (defined as purchases plus free supplies) for some foods because of the
concomitant increase in bulk buying. Purchases of carcase meat in particularhave been affected. The conventional Survey estimates of consumption are
based on acquisitions of food, with purchases being measured when brought
home and garden and allotment produce (see Glossary) being measured when
it is used. However, for freezer-owning households, alternative estimates ofconsumption have also been made which exclude food bought explicitly for
freezer storage but include items —regardless of when bought—withdrawnfrom freezers during the Survey week. These alternative estimates are much
less affected by sampling variation and should, in the short-run, give a more
accurate representation of actual consumption. They are shown in the
National Food Survey Results, 1981 13
penultimate column of Table 28, and the final column of that table shows theireffect on the national averages when combined with the conventional estimates
for households without a deep-freezer. It is emphasised, however, that the
alternative estimates for freezer-owning households are neither obtained by,
nor equivalent to, measuring changes in households' freezer stocks: indeed,
the measurements made do not in all cases allow the change in stocks to be
ascertained. Rather they are derived by subtracting from the purchased
quantity of a given food the amount deposited in the freezer and then addingback any amounts of that food withdrawn. Where carcase meat is concerned,the purchased quantity recorded for bulk transactions is the weight used forpricing purposes; this will occasionally include some fat, bone or other trimmings which were subsequently removed at the customer's request before
delivery. Thus when the whole purchased weight is recorded as having been
deposited in the freezer, such trimmings—though never actually delivered —
will appear as an implicit addition to freezer stocks. This precludes any
attempt to measure stock changes as the difference between the alternative and
conventional estimates of consumption.
SPECIAL ANALYSES
MEALS OUTSIDE THE HOME (Tables 30 and 31)
33 A further small increase was recorded in the average number of meals
eaten outside the home. This has risen from 2-97 meals per person per week in
1976 (of which 1-72 were mid-day meals) to 3-25 meals in 1981 (1 -75 at mid
day). The level of eating out varies considerably between different householdgroups (see Table 30) and this should be borne in mind when comparing the
corresponding Survey estimates of food consumption and expenditure, whichof course relate only to food brought home.
34 There were also small increases in the number of school meals and packed
meals from home taken by children aged between 5 and 14 years. The average
number of school meals has been following a long-term downward trend, butfell sharply from 2-63 meals per child per week in 1979 to 2- 19 meals in 1980
when the regulations governing their supply were changed by the EducationAct (1980). In 1981, however, the average recovered slightly to 2-26 meals (see
Table 31). Conversely, the number of packed meals prepared for children rose
steadily between 1975 and 1979 from 0-37 meals per child per week to 0-68meals, but then increased sharply to 1-15 meals in 1980, reaching 1-21 meals
in 1981.
HOUSEHOLD PURCHASES OF SOFT DRINKS (Table 32)
35 The averages presented in Table 32 are from an extension of the normalSurvey to cover purchases of soft drinks bought for consumption in the home
as part of the household supply. Expenditure on these soft drinks, the
quantities bought and the contribution they make to the energy value of the
household supply are excluded from all other tables of National Food Surveydata presented in this Report.
14 Household Food Consumption and Expenditure: 1981
NUTRITIONAL VALUE
36 Introduction. The nutritional value of the food obtained in different
categories of household in Great Britain is shown in Tables 33-44, and was
determined by the methods outlined in Appendix A, paragraphs 12 and 13.
The estimates are derived from the quantities of food brought into the home,
and will therefore be supplemented by the nutrients in meals and snacks eaten
outside the home (if they were not made from the household food supply) and
by the contributions, mainly of energy, from soft and alcoholic drinks, sweets
and soft drinks. However, Table 32 shows that those soft drinks bought for
the household supply added 21 kcal per person per day to the total. In
addition, national supplies of alcohol and of sugar and chocolate
confectionery were equivalent to a further 166 and 130 kcal per person per day
respectively in 1981, but it is not practicable to determine the intakes in each
type of household. The basic Survey estimates also make no allowances for
any potentially edible food that may be wasted in the home. Nevertheless,
allowances for meals outside the home and wastage are made when the
nutrient intakes are compared with recommended intakes' in part (ii) of Tables
33 and 35-41, and these comparisons also take into account the age, sex and
occupational activity of the members of each household (see Appendix A,paragraphs 14 and 15). Thus, while all the tables are useful for showing trendsin nutrient intakes over time, the comparisons with the recommended intakes
are a particularly useful method of comparing the nutritional adequacy of the
diets in different types of household.
37 National averages. The nutritional value of the national average house
hold diet is shown in Table 33, not only as amounts per person per day and as
percentages of the recommended amounts of each nutrient, but also in terms
of the percentage of the energy value of the diet that was derived from protein,
fat and carbohydrate (part iii), the percentage of the protein derived from
animal sources (part iv), and the nutrient content per 1000 kcal (part v). This
format is followed in the other nutritional tables too, and, apart from part (v)
which was introduced in 1967, has been used in the Survey since the 1950s. The
average household energy intake in Great Britain as a whole was 2210 kcal
(9-3 megajoules) per person per day in 1981 compared with 2230 kcal in 1980,
and was as usual highest in the fourth quarter of the year and lowest in the
second. This provided 99 per cent of the amount recommended without
counting the energy from food consumed outside the home or that from sweets
and alcoholic and soft drinks. Slightly less of this energy was derived from fat
than in 1980 (42-2 per cent compared with 42*6 per cent); and because there
was an increase in the polyunsaturated fatty acid content of the diet and
declines in the amounts of saturated and monounsaturated fatty acids, the
ratio of polyunsaturated to saturated fatty acids increased from 0-242 to
0-250. Intakes of the minerals and vitamins other than vitamins C and D also
fell slightly, but all remained in excess of the intakes recommended by the
Department of Health and Social Security and most were well in excess ofthese recommendations.
38 The contributions made to these intakes by major groups of foods are
shown in Table 34. The main contributions to the energy value of the diet were
1 Department of Health and Social Security. Recommended Daily Amounts of Food Enerpand Nutrients for Groups of People in the United Kingdom. Reports on Health and Social
Subjects no. 15, HMSO, 1979.
National Food Survey Results, 1981 15
milk and milk products (14-0 per cent of the total compared with 14-2 per cent
in 1980); meat and meat products (16-4 per cent compared with 16-7 per cent);
fats (15*5 per cent compared with 15-6 per cent); sugar and preserves (9-0 per
cent as in 1980); and cereal products (28-9 per cent compared with 28-8 per
cent). These changed contributions were paralleled by changes in the relative
importance of these food groups to the intakes of most other nutrients.Vitamin C intakes, however, were increased because of the greater
contributions from most kinds of fruit, which were not completely offset bythe decreases from vegetables; and the switch from butter to soft margarines
(paragraph 12) was the primary reason for the change in the fatty acid
composition of the diet and for the increase in Vitamin D intakes.
39 Tables 42 and 43 show the nutrients obtained for each penny spent onimportant foods. Bread—particularly white bread —and breakfast cereals
continued to be among the cheapest sources of most of the nutrients recorded
in the Survey. However, these foods had been relatively better value for moneyin 1980, as had been milk, cheese, fresh meats and potatoes. In contrast, the
relative values of a number of processed foods improved.
40 Nutrient intake according to region and type of area, income group,household composition, age of housewife, housing tenure and freezerownership. Tables 35 to 41 present the full range of nutritional evaluations ofthe diets of households classified according to each of the above characteristics.
Further information about these households is given in paragraphs 20 to 32.
m Tables
Tables 19
TABLE 1
Changes in incomes, prices andconsumers' expenditure, 1975 - 1981
Index of personal disposable income
1975 1976 1977 1978 1979 1980 1981
per head (a) (6):In money terms . 100 114-8 130-2 153-4 184-9 2171 234-3
In real terms (c) . 100 99-3 97-8 105-9 113-1 114-5 111-3
General Index of Retail Prices (a):All items .... 100 116-5 135-0 146-2 165-8 195-6 218-8
Food .... 100 120-0 142-8 152-9 171-3 192-0 208-2Indices of consumers' expenditureper head (d):
Household food expenditure(e)
At current prices 100 116-6 134-4 150- 1 170-3 191 1 200-0At 1975 prices . 100 100-7 99-6 102-4 104-2 104-2 102-4
Catering expenditure on food
(/)At current prices 100 118-2 133-4 147-1 174- 1 191 1 200-5
At 1975 prices . 100 100- 1 990 102- 1 108-8 106-6 105-2
Total food expenditure (g)At current prices 100 116-8 134-2 149-7 170-8 191 1 2001At 1975 prices . 100 100-7 99-5 102-4 104-8 104-5 102-7
Total consumers' expenditureAt current prices 100 115-8 1331 153- 1 181-1 209-8 232-2At 1975 prices . 100 100-1 99-9 105-6 110-8 110-6 110-3
Total food expenditure as percent
age of total consumers' expenditureon goods and services (a):
At current prices 21-3 21-5 21 -5 20-8 20-1 19-4 18-3
At 1975 prices . 21-3 21-4 21 -2 20-6 20- 1 20-1 19-8
(<z) Derived from data in the Monthly Digest of Statistics.
(&) 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) toremove the effect of price changes. If the General Index of Retail Prices had been used as a
deflator the indices would have been 100, 98-5, 96-5, 104-9, 111-5, 111-0 and 1071 respectively.
(d) Derived from data in National Income and Expenditure 1982 Edition. The expenditureincurred by public authorities in providing welfare and school milk and welfare foods has been
excluded throughout; such expenditure amounted to £24 million in 1975, £33 million in 1976, £39
million in 1977, £43 million in 1978, £48 million in 1979, £54 million in 1980, and £61 million in
1981.
(?) Includes in addition to items included in the National Food Survey, soft drinks, sweets,
casual and other purchases of food not entering the household food supply, but not the ingredientcost of food consumed in catering establishments.
(/) Expenditure on food (generally at wholesale prices) by commercial and non-commercialcatering establishments including institutions and public authorities (excluding expenditureincurred on welfare items —see footnote (d) above).
(g> Household food expenditure plus total catering expenditure on food as defined in (/) above.
Average consumption, expenditure
and prices, relating to all households
the National Food Survey sample
Tables 23
TABLE 2
Household food expenditure and total value offood obtained for consumption, 1981
(per person per week)
Value of gardenExpenditure on food and allotment Value of consumption (b)
Per
produce , etc (a)
Per1980 1981 centage 1980 1981 1980 1981 centage
£ £
change
£ £ £ £
change
1st quarter 6-97 7-34 + 5-3 ■11 •16 7-08 7-50 + 5-82nd quarter 7-28 7-55 + 3-6 •12 •14 7-40 7-69 + 3-93rd quarter 7-36 7-82 + 6-3 •24 •22 7-60 804 + 5-84th quarter 7-25 7-82 + 7-9 ■17 •17 7-42 8-00 + 7-8
Yearly average 7-21 7-63 + 5-8 •16 •17 7-37 7-80 + 5-8
(a) Valued at average prices paid by housewives for comparable purchases,
(ft) Expenditure on food purchased for consumption in the home, plus the value of garden andallotment produce etc.
24 Household Food Consumption and Expenditure: 1981
TABLE 3
Percentage changes in average expenditure, food prices and
real value of food purchased
1QBI 1981 on 1980
Quarterson
Expenditure
19801 2 3 4
Seasonal foods (a) + 7-0 + 2-2 + 1-0 + 10-2 + 16-7Convenience foods (a)
Canned ..... + 8-0 + 8-2 + 4-1 + 9-5 + 10-6
Frozen ..... + 7-3 + 8-3 + 5-9 + 4-7 + 11-2Other convenience foods + 8-6 + 10-5 + 6-2 + 8-8 + 9-5
Total convenience foods + 8-3 + 9-6 + 5-7 + 8-4 + 100All other foods (6) . . . . + 4-1 + 4-1 + 3-4 + 41 + 51
All foods (ft) + 5-6 + 5-2 + 3-6 + 6-2 + 7-9
Food pricesSeasonal foods (a) + 7-0 + 0-7 + 4-5 + 8-1 + 16-9Convenience foods (a)
Canned ..... + 3-7 + 5-7 + 2-3 + 2-8 + 4-5Frozen ..... + 4-5 + 7-6 + 7-5 + 2-7 - 0-0Other convenience foods + 60 + 7-3 + 5-8 + 5-3 + 5-9
Total convenience foods + 5-3 + 70 + 5-2 + 4-4 + 4-8All other foods (6) . + 7-4 + 8-6 + 6-4 + 7-4 + 7-3
All foods (ft) + 6-8 + 7-0 + 5-8 + 6-7 + 7-9
Real value of food purchasedSeasonal foods (a) -00 + 1-4 -3-4 + 1-9 - 0-2Convenience foods (a)
Canned ..... + 4-1 + 2-3 + 1-8 + 6-3 + 5-8
Frozen ..... + 2-7 + 0-6 -1-6 + 1-9 + 11-2Other convenience foods . + 2-4 + 30 + 0-3 + 3-3 + 3-4
Total convenience foods + 2-9 + 2-3 + 0-4 + 3-8 + 50All other foods {b) . . . . -3-1 - 41 -2-8 - 3-1 - 20
All foods (b) -11 - 1 -7 -21 - 0-5 + 01
(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 25
TABLE 4
Indices of expenditure on main food groups andtotal value of consumption (a), 1975-1981
(1975=100)
Food codesIndices of expenditure
I Main food groupings
(1981) 1976 1977 1978 1979 1980 1981
Liquid milk 4 134-3 160-2 179-8 200 0 223-1 238-1Other mUk and cream 9-17 115-7 1300 157-5 198- 1 241-3 252-5
Milk and cream 4-17 131-5 155-7 176-5 199-7 225-8 240-2Cheese . 22,23 1160 145-8 160-3 194-5 229-7 251-2
Beef and veal 31 110-0 132-2 151-7 172-0 188-0 179-6Mutton and lamb . 36 117-3 1301 148-2 173-9 200-3 200-2Pork 41 117-5 145-7 172-2 199-2 246-3 244-1
Carcase meat 31-41 113-0 1340 154-4 177-1 201 0 195-7Bacon and ham, uncooked 55 118-2 1320 142-7 159-8 170-3 177-7Poultry, uncooked 73, 77 118-5 145-8 158-4 197-1 219-7 243-9Other meat and meat 46, 51, 58-71,\products 78-88,94 / 115-8 132-8 150-6 1720 191-6 209-6
All meat . 31-94 1151 134-5 1521 175-2 195-9 202-2Fish, fresh and processed 100-117 115-6 134-4 155-8 176-2 204-7 209-8Fish, convenience 118-127 114-9 124-2 146-8 176-4 203-7 226-5
Fish 100- 127 115-2 129-2 151-2 176-3 204-2 218-4Eggs 129 112-1 122-8 123-7 141-9 153-7 162-5
Butter 135 126-9 144-6 158-4 185-9 182-9 178-7Margarine . 138 118-9 170-3 178-8 190-6 213-4 234-6Other fats . 139-148 91 0 113-9 128-6 132-3 157-0 155-5
Fats 135-148 116-7 142-9 155-7 174-3 183-3 185-3Sugar 150 94-3 96-9 101-7 1130 123-7 133-6Preserves 151-154 97-4 111-8 115-2 125-7 133-6 1450
Potatoes (raw) 156-161 158-1 121-9 91 -2 121-8 1120 127- 1Fresh green vegetables 162-171 106-2 117-8 127-9 152-6 163-7 181-8Other fresh vegetables 172-183 1120 126-0 135-8 158-9 190-6 201-3Other vegetables . 184 - 208 121-8 132-3 135-5 164-3 186-1 206-7
Vegetables 156 - 208 127-4 126-0 122-4 149-8 163-9 180-3Fresh fruit . 210-231 108-6 133-5 145-4 162-2 193-4 204 0Other fruit 233 - 248 109-7 133-2 148-2 163-6 190-8 198-8
Fruit 210-248 1090 133-4 146-5 162-7 192-5 202-1Bread 251-263 110-2 131-3 150-4 170-1 196-5 210-6Cereals, other than bread 264 - 301 108-9 128-7 143-6 164-5 188-8 205-2
Cereals . 251-301 109-4 129-7 146-3 166-7 191-8 207-3Beverages 304-313 125-4 204-2 221-0 227-0 239-8 233-5Miscellaneous foods (b) 315-334, 339 115-7 126-7 140-9 161-2 186-9 206-9
11 Seasonal, convenience andother foods
Seasonal foods (c) 119-9 125-8 126-8 1490 165-2 176-8Convenience foods (0
Canned . 111-4 118-5 126-5 141-5 157-1 169-6Frozen 133-6 167- 1 171-7 221-0 272-0 291-9Other convenience foods 1141 132-4 1550 1780 203-3 220-7
Total convenience foods 115-3 1320 148-7 172- 1 197-2 213-5All other foods (b) 116-3 1400 155-7 176-8 197-3 205-3
HI ALL FOODS (b) 4-339 116-7 135-5 148-9 770-7 191-7 202-4
Indices of total value of consumptio n (a)
IV ALL FOODS (b) . 117-3 135-9 149-0 169-5 190-7 201-8
(a) Total expenditure on food purchased for consumption in the home, plus the value of gardenand allotment produce etc (see Glossary).
(b) Excluding a few miscellaneous items for which the expenditure but not the quantity wasrecorded and for which average prices therefore could not be calculated.
(c) Foods included in these categories are itemised in Appendix A, Table 7.
26 Household Food Consumption and Expenditure: 1981
TABLE 5
Indices ofprices for main food groups, 1975 - 1981
(1975= 100)
Food codesIndices of prices
I Main food groupings
(1981) 1976 1977 1978 1979 1980 1981
Liquid milk 4 134-8 1700 192-5 219-4 252-1 281-7
Other milk and cream 9- 17 116-5 129-5 143-9 161-3 187-3 193-3
Milk and cream 4-17 132- 1 163-8 184-7 209-4 240-5 264-8Cheese . 22, 23 116-4 1460 164-5 193-3 225-4 2461
Beef and veal 31 119-7 134-0 1531 172-6 192-2 213-6
Mutton and lamb . 36 118-3 139-4 161-0 172-6 188-2 199-5
Pork 41 112-4 119-9 1410 148-7 162-3 173-9
Carcase meat . 31-41 1181 132-5 152-6 167-9 185- 1 201-8
Bacon and ham, uncooked 55 116-8 121-4 1320 146-7 161-5 170-7
Poultry, uncooked 73, 77 113-4 135-9 147-2 166-9 189-4 193-3
Other meat and meat 46, 51, 58 - 71,\products 78 - 88,94 / 114-2 127-5 1400 158-4 1810 192- 1
All meat . 31-94 116-2 129-8 145-4 162- 1 181-2 193-9
Fish, fresh and processed 100-117 113-8 142-2 157-5 175-3 188-3 191-3Fish, convenience 118-127 116-7 146-2 160-1 174-6 189- 1 198-5
Fish 100-127 115-3 144-2 158-8 174-9 188-7 1950
Eggs 129 112-9 128-6 128-6 149-0 170-2 182-5
Butler 135 138-2 173-5 I960 235-5 253-7 271-9
Margarine . 138 101-2 127-3 131-5 136-3 144-8 148-4
Other fats . 139-148 96-2 117-1 1200 126- 1 128-4 129- 1
Fats 135-148 119-7 148-4 160-8 182-8 191-6 199-6
Sugar 150 87-0 90-3 96-6 109-9 124-4 135-8
Preserves 151-154 103-4 117-4 127-7 139-8 157-4 167-9
Potatoes (raw) 156-161 196-2 134-5 87-6 1191 116-3 131-5
Fresh green vegetables 162- 171 110-4 127-9 117-4 154-8 151-7 172-0
Other fresh vegetables 172-183 113-8 1260 128-3 145-2 168-3 173-4
Other vegetables . 184 - 208 121-6 136-6 134-2 148-7 165-3 173-8
Vegetables 156-208 137-6 132-3 117-7 140-6 151-5 162-6
Fresh fruit . 210-231 103-0 133-5 1410 141-4 160-7 170-7
Other fruit 233-248 109- 1 139-3 153-9 166-3 175-6 176-5
Fruit 210-248 105-2 135-6 145-6 1500 165-9 172-8
Bread 251-263 110-6 1330 1550 176- 1 203-3 216-9
Cereals, other than bread 264 - 301 1081 127-4 142-6 158-5 182-9 197-3
Cereals . 251-301 1091 129-6 147-4 165-3 190-8 204-9
Beverages 304-313 123-6 236-6 247-2 228-9 241-0 239-3
Miscellaneous (a) 315-334, 339 110-2 124-5 133-9 146-7 170- 1 183-6
II Seasonal, convenience andother foods
Seasonal foods (6) 126-7 131-5 124-3 143-2 156-8 167-9
Convenience foods (b)Canned . 1110 128-4 136-5 147-8 164-5 171-1
Frozen . 120-3 139-4 145-6 166-0 183-6 1920Other conveniencefoods 1160 140-4 153-5 168-1 192-6 204- 1
Total convenience foods 115-1 1370 148-1 162-4 184-1 193-8All other foods (a) 116-5 139- 1 155-5 173-3 193-4 207-7
III ALL FOODS (a) 4-339 117-9 137-3 148- 1 165-3 184-6 197 1
{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 7.
Tables 27
TABLE 6
Indices of real value ofpurchases of main food groups andtotal real value of consumption (a), 1975-1981
(1975= 100)
Food codes Indices of real value of purchases
I Main food groupings
(1981) 1976 1977 1978 1979 1980 1981
Liquid milk 4 99-6 94-3 93-4 91-2 88-5 84-5Other milk and cream 9-17 99-3 100-4 109-4 122-9 128-8 130-6
Milk and cream 4-17 99-6 95- 1 95-6 95-4 93-9 90-7Cheese . 22, 23 99-7 99-9 97-4 100-6 101-9 102- 1
Beef and veal 31 91-9 98-7 99- 1 99-6 97-8 84-1Mutton and lamb . 36 99- 1 93-3 920 100-8 106-4 100-4Pork 41 104-6 121-5 1221 133-9 151-7 140-4
Carcase meat . 31-41 95-7 101 1 101-2 105-5 108-6 970Bacon and ham, uncooked 55 101-2 108-7 108-1 108-9 105-4 104- 1Poultry, uncooked 73, 77 104-5 107-3 107-6 1181 1160 126-2Other meat and meat 46, 51, 58 - 71,\products . 78-88,94 / 101-4 104-2 107-6 108-6 105-9 1091
Ail meat . 31-94 990 103-6 104-6 108-1 108-1 104-3Fish, fresh and processed 100-117 101-6 94-6 990 100-5 108-7 109-7Fish, convenience 118-127 98-5 85-0 91-7 101-1 107-8 114-1
Fish 100- 127 1000 89-6 95-2 100-8 108-2 112-0Eggs 129 99-3 95-5 96-2 95-3 90-3 89-1
Butter 135 91-9 83-3 80-8 79-0 72-1 65-7Margarine . 138 117-4 133-8 1360 139-9 147-4 1581Other fats . 139-148 94-6 97-3 107-2 105 0 122-4 120-4
Fats 135-148 97-5 96-3 96-9 95-3 95-7 92-8Sugar 150 108-4 107-3 105-3 102-8 99-5 98-3Preserves 151-154 94-2 95-3 90-2 900 84-9 86-4
Potatoes (raw) 156-161 80-6 90-6 104-1 102-2 96-3 96-7Fresh green vegetables 162-171 96-2 921 1090 98-5 107-9 105-7Other fresh vegetables 172-183 98-4 1000 105-9 109-5 113-2 1161Other vegetables . 184-208 100- 1 96-8 101 0 110-5 112-6 118-9
Vegetables 156-208 92-6 95-2 104-0 106-5 108-2 110-9Fresh fruit . 210-231 105-4 1000 103-2 114-7 120-4 119-5Other fruit 233 - 248 100-6 95-6 96-3 98-3 108-6 112-6
Fruit 210-248 103-6 98-4 100-6 108-5 1160 117-0Bread 251-263 99-7 98-7 971 96-6 96-7 97-1Cereals, other than bread 264-301 100-7 101-0 100-7 103-8 103-2 1040
Cereals . 251-301 100-3 100-1 99-3 100-9 100-6 101-2Beverages 304-313 101-4 86-3 89-4 99-2 99-5 97-6Miscellaneous foods (b) 315-334, 339 105 0 101-8 105-2 109-9 109-9 112-7
11Seasonal, convenience andother foods
Seasonal foods (c) 94-6 95-6 1021 1040 105-4 105-3Convenience foods (c)
Canned . 100-4 92-3 92-7 95-8 95-5 991Frozen . 111-1 119-9 118-0 133- 1 148-2 1520Other convenience foods 98-4 94-3 101 0 105-9 105-5 108-2
Total convenience foods 100-2 96-3 100-4 105-9 1071 1101All other foods (b) 99-8 100-7 100- 1 1020 1020 98-8
III ALL FOODS (b) 4-339 990 98-7 100-5 103-3 103-8 102-7
Indices of total real value ofconsumption (a)
IV ALL FOODS (b) 99-5 990 100-6 102 -5 103-3 102 4
(fl) Total real value of food purchased for consumption in the home, plus the real value ofgarden and allotment produce etc (see Glossary).
(b) Excluding a few miscellaneous items for which the expenditure but not the quantity wasrecorded and for which average prices therefore could not be calculated.
(c) Foods included in these categories are itemised in Appendix A, Table 7.
28 Household Food Consumption and Expenditure: 1981
TABLE 7
Household consumption of individual foods (a): quarterlyand annual national averages, 1981
(oz per person per week, except where otherwise stated)
Consumption Purchases
Jan/ April/ July/ Oct/ Yeaily Yearr,
MILK AND CREAM
March June Sept Dec average average
Liquid milk. (pt) 3-98 3-98 3-89 3-92 3-W in
Welfare .... . (pt) 002 005 0-03 0-04 0(14 —School .... ■ (pt) 003 0-02 001 003 0(0
Total liquid milk . (pt) 404 403 3-94 3-99 4 01 3 VCondensedmilk (eq pt) 010 008 0-11 0-12 010 0 ioDriedmilk, branded (eq pt) 004 005 0-05 0-07 0-05 0 04instantmilk .... (eq pt) 012 010 012 0-11 Oil 0 11
• (pt) 008 009 009 0-08 0-09 (I <H. (pt) 004 007 007 008 0-07 0-0!. (pt) 002 003 003 002 0-03 003
Tola!milk andcream . . (pi or eq pi) 4-4$ 4-48 4-41 4-47 4-46 4-30
CHEESE:3-62 3-60 3-78 3-61 3-65 3-65
Processed .... 0-21 0-25 0-24 0-24 0-314 0 24
MEAT AND MEAT PRODUCTS:
J*J 3-83 402 J as J 119 3 89
CarcasemealBeefandveal(A) . 7-85 6-42 6-59 6-99 6-% 6-94Mutton and lamb(6) 4-20 3 81 5-02 3-95 4-25 4-23Pork(e) .... 3-94 3-61 3 89 3-82 3112 3-80
Totalcarcasemeat «■« 13-84 13-50 14-76 IS 02 1498
Other meatand meatproductsLiver (o) .... 0-81 0-67 0-67 0-78 0-73 0-73Offals, otherthanliver . 0-39 0-23 0-29 0-32 0-31 0-31Baconandham,uncooked(6) . 432 418 403 403 414 4-14Baconandham,cooked, indudin ! canned 101 1-22 1-29 0-98 1-13 1-12Cooked poultry, not purchasedin cans 0-28 026 0-29 0-23 0-27 0-27
0-57 0-68 0-69 0-61 0-64 0-64Othercookedmeat. not purchase!in cans 0-44 0-43 0-63 0-50 0-50 0-30Other canned meat and catned meat
products 1-2} 1-25 1-27 1-35 1-28 1-21Broilerchicken,uncooked, includ ngfrozen . 4-35 4-13 4-90 4-81 4-55 4-52Other poultry, uncooked, inclu ling frozen
<f» 2-19 2-72 205 2-97 2-48 2-44Rabbitandothermeat Oil 009 008 013 010 010Sausages,uncooked,pork 182 I -84 1-66 1 82 1-79 1-78Sausages,uncooked,beef 1-57 1-51 1-59 1-72 1-62 1-61Meatpicsandsausagerolls, ready-to-cat 0-65 0-86 0-87 0-76 0-79 0-79Frozen convenience meats or frozen
conveniencemeatproducts 1-46 1-30 1-45 1-50 1-43 143Other mealproducts(b) . 2-71 2-45 2-67 2-51 2-59 2-58
Totalothermealandmeatproducts . 23-92 23-90 24-42 23-04 24-32 34-22
Totalmealandmealproducts 39-90 37-74 39-92 39-80 39-34 39 IS
FISHWhite, filleted,fresh 103 1-07 0-92 0-95 0-99 0-99White, unfillctcd, fresh 014 0-25 0-20 017 019 018White, uncooked,frozen 0-68 0-52 0-50 0-55 0-56 0-56Herrings,filleted,fresh 0-01 001 002 002 002 002Herrings,unfilleted,fresh . 0-04 002 001 0-03 003 0-03Fat, fresh,otherthanherrings 014 015 014 016 0-15 014
0-25 0-25 021 0-22 0-23 0-23Fat, processed,filleted 0-13 014 0-15 019 0-15 0-15Fat. processed,unfilleted . 002 002 002 005 0-03 003Shellfish .... 008 0-10 008 009 0-09 009Cooked fish .... 0-71 0 81 0-83 0-81 0-79 0-79
0 21 0-30 0-26 0-24 0-25 0-25Othercannedor bottledfish 0-38 0-52 0-48 0-36 0-44 0-43Fish products,not frozen . 0-15 013 014 0-15 0-14 014Frozenconveniencefishproducts. 0-77 0-96 0-91 0-81 0-86 Of*
TotalfisM .... 4-73 3-24 4-88 4 81 4-92 4 90
EOCS . (no) 3-67 3-74 3-66 3-63 3 68 3-54
Tables 29
TABLE 7—continued
(oz per person per week, except where otherwise stated)
Consumption Purchases
Jan/ April/ July/ Oct/ Yearly Yearly
FATS:
March June Sept Dec average average
Butter(6) .... 3-92 3-74 3-56 3-54 3-69 3-69Margarine(f>l 3-95 3-97 406 4-47 411 4-11Lardandcompound cooking fac .
!<floz)1-78 1-78 1-75 1-90 1-80 1-80
Vegetableand saladoils 102 0-81 0-79 0-94 0-89 0-89All otherfats . 0-57 0-62 0-52 0-57 0-57 0-57
SUGARAND PRESERVES:
11-23 10-91 10-68 11-43 1106 11 06
Sugar 10-98 10-11 11-34 11-89 1108 1108Jams,jelliesand fruit curds 0-93 0-92 0-94 0-94 0-93 0-90Marmalade.... 0-76 0-75 0-67 0-68 0-72 0-71
Honey0-24 0-24 015 0-23 0-22 0-210-23 018 0-20 0-23 0-21 0-20
Totalsugarandpreserves 13 14 12-19 13-30 13-97 13-15 13-11
VEGETABLES:Old potatoes
January—Augustnotprepacked .prepacked
Newpotatoes
39-83 22-68 0-33 _ 15-71 14-81
January—Augustnotprepacked .
5-28 3-62 008 — 2-25 2-25
0-81 11-42 21-55 8-45 7-65
pprepacked 009 0-59 1-68 0-59 0-59
September— December— — 12-69 18 22 12-73 11-46— — 1-86 6-77 2- 16 2-16
Tot*Irak potatoes 46-01 31-30 38-19 44-99 41-87 38-91
Cabbages,fresh 4-26 4-40 4- 10 4-38 4-29 3-48Brusselssprouts, fresh 3-61 010 019 2-96 1-72 1-43Cauliflowers,fresh . 2-04 2-87 3-37 2-74 2-76 2-54Leafysalads,fresh . 0-62 1-63 2-23 0-77 1-31 1-10Peas,fresh .... 0-20 Oil 1-26 0-22 0-45 0-17Beans,fresh .... 0-40 0-50 3-11 0-82 1-21 0-27Otherfreshgreenvegetables 0-23 0-46 018 0-16 0-26 0-10
Total/roll greenvegetables . 11-38 10-07 14-43 12-05 11-98 9 09
Carrots,fresh 4-03 2-79 315 4-23 3-55 3-24Turnipsandswedes,fresh . 1-80 0-67 0-51 1-62 1-15 0-98Otherroot vegetables,fresh 0-97 0-37 0-54 109 0-74 0-57Onions,shallots,leeks,fresh 3-83 2-95 3-21 3-80 3-45 3-12Cucumbers,fresh 0-56 1-32 1-57 0-65 1-03 0-96
Tomatoes,fresh0-66 0-61 0-60 0-59 0-62 0-60
Miscellaneousfreshvegetables2-66 3-97 5-77 3-29 3-92 3-350-98 0-88 1-88 1-42 1-29 1-12
Toutotherfresh vegetables . 15-50 13-56 17-23 16-68 15-74 13-93
Tomatoes,cannedor bottled 1-74 1-48 I -37 1-50 1-52 1-52
Cannedbeans2-40 2-41 2-35 2-28 2-36 2-36
tannedvegetables,other than pulses,potatoes4 44 3-99 3-97 408 4-12 4-12
ortomatoes 1-26 1-39 118 104 1-22 1-22Dnedpulses,other thanair-dried . 0-49 0-40 0-34 0-36 0-40 0-40Air^lriedvegetables.VegetablejuicesChips,excludingfrozen
001 001 001 001 0 01 001■<floz) 014
0-94Oil107
0151-32
0-09102
0-12109
012108
007 008 009 008 0-08 008
Crispsandother potatoproducts,not frozen009 0-16 0-12 014 013 013
Othervegetableproducts0-73 0-75 0-73 0-82 0-76 0-76
ESSK.: : : :
0-31 0-36 0-36 0-24 0-32 0-321-801-89 203 1-52 1-76 1-80
Frozenchips and other frozen convenience0-59 0-63 0-46 0-53 0-55 0-55
potaioproductsAl frozen vegetables and frozen vegetable
1-34 1-52 1-63 Ml 1-50 ISO
products,not specifiedelsewhere 107 108 103 0-93 103 103
Toulprocessedvegetables . 17-51 17-48 16-64 16-39 17-01 16-99
To,*gables . . . 90-40 79-41 86-49 90-II 86-60 78-92
30 Household Food Consumption and Expenditure: 1981
TABLE 7—continued
(oz per person per week, except where otherwise stated)
Jan/ April/ July. Oct/ Yearly YearlyMarch June Sept Dec average averatt
4-25 408 2-19 1-66 305 3-042-74 1-61 105 2-26 1-92 1-917-54 7-32 6-66 7-61 7-28 6-521-20 0-85 1-25 1-33 116 1-13019 0-59 2-69 010 0-89 0-840-23 0-32 0-90 0-83 0-57 0-57016 0-49 2-73 016 0-89 0-53297 3-24 3-33 2-94 3- 12 3120-22 116 0-47 009 0-49 0100-15 0-41 1-47 0-37 0-60 0-60
19-65 20 06 22-72 17-36 19-95 1835
117 1-51 Ml 1-41 1-40 1-401-23 1-26 1-20 116 1-21 1-200-60 0-67 0-63 1-52 0-86 0 85Oil 007 003 008 007 0070-33 0-30 0-31 0-61 0-39 0 393-25 4-11 4-53 406 3 99 3-98
6-70 7-91 8-22 8-84 7-92 7-»
26-35 27-97 30-94 26 20 27-87 26-24
S-44 5-87 4-60 502 5-23 5-2213-91 14-80 15-53 14-67 14-73 14-721-45 1-40 ■-53 1-58 1-49 1-490-37 0-34 0-39 0 48 0-40 0-40381 3-78 3-33 3-54 3-62 3-611-90 1-85 2-01 1-98 1-94 1-943<M 3-76 3-98 3-72 3-84 3-83
50-76 31-80 31 38 30-99 31-23 31 215-59 5-55 6 54 616 5-96 5-96112 0-91 0-69 113 0-96 0-96265 2-82 2-81 2-96 2-81 2-810-23 0-29 0-25 0-26 0-26 0-263-70 3-99 401 408 3-95 3-95114 114 116 1-27 118 1110-49 0-39 0 28 0-68 0-46 0-463-43 3-58 3-77 3-35 3-53 3-53106 0-95 0-91 115 1-02 102016 009 010 0-31 017 0 16104 0-68 0-68 0-92 0-83 0-83
001 002 001 002 002 0-02007 010 009 007 008 0 08053 0-57 0-64 0-71 0-61 0-61
2-23 2-23 2-21 2-33 2-25 2-250-42 0-49 0-38 0-58 0-47 0-47
54-61 55-59 55-92 56-98 5~5~75
2-12 1-90 1-99 1-92 1-98 1-98008 013 013 011 Oil on0-54 0-51 0-49 0-53 0-52 0-52003 0-01 002 003 002 002017 010 015 019 015 0 150-17 015 010 0-21 016 016
312 2 SO 2-89 2-99 2-95 2-95
0-22 018 017 018 019 0-193-66 2-27 212 318 2-81 2-11015 009 010 016 0-13 013
0-24 0-46 0-48 0-30 0-37 0-371 98 1-92 200 215 2-01 2-000-24 017 014 0-20 0-19 0190-26 0-32 0-30 0-32 0-30 0-301-77 2-91 3-23 1-88 2-45 2-45
I'll 6:87 6:88 1-04 098 6:98002 004 002 001 002 0-02
FRUIT:Fresh
Oranges ......Othercitrusfruit . . . . .Apples ......PearsStonefruit......Grapes ......Soft fruit, otherthangrapesBananas ......Rhubarb ......Other freshfruit . . . . .
Totalfreshfruit
Cannedpeaches,pearsandpineapplesOthercannedor bottledfruitDried fruit anddried fruit productsFrozen fruit and frozen fruit productsNutsand nutproductsFruit juices . . (fl oz)
Totalotherfruit andfruit products .
Totalfruit ......CEREALS:
White bread,largeloaves,unslicedWhite bread,largeloaves,slicedWhite bread,smallloaves,unslicedWhite bread,smallloaves,sliced .Brown bread....WholewheatandwholemealbreadOtherbread ....
Total breadFlour ......Buns,sconesand leacakes .Cakesandpastries....Crispbread .....Biscuits,otherthanchocolatebiscuitsChocolatebiscuits ....Oatmealandoatproducts .Breakfastcereals ....Cannedmilk puddingsOther puddings ....RiceCereal-based invalid foods (including
"slimming" foods)Infant cerealfoods ....Frozenconveniencecerealfoods .Cereal conveniencefoods, including canned
not specifiedelsewhereOthercerealfoods ....
Totalcereals .....BEVERAGES:
TeaCoffee, beanandgroundCoffee, instantCoffee, essencesCocoa anddrinkingchocolateBrandedfood drinks
Total beverages.
MISCELLANEOUS:Baby foods,cannedor bottledSoups,cannedSoups,dehydratedandpowderedAccelerated-freeze-dried foods
coffee)SpreadsanddressingsPicklesandsaucesMeatandyeastextractsTablejelly, squaresandcrystalsIce-cream,mousseAll frozen convenience foods,
SaltNovelproteinfood*
<floz)
(excluding
. (fl oz)specified
Tables 31
TABLE 7—continued
(oz per person per week, except where otherwise stated)
Consumption Purchases
Jan/ April/ July/ Oct/ Yearly Yearlyaverage
CHEESE
March June Sept Dec average
Naturalhard:—Cheddarand Cheddartype 2-53 2-55 2-74 2 60 2-61 2-60OtherUK varietiesor Foreignequivalents 0-53 0-54 0-54 0 55 0-54 0-54Edamandother continental 0-23 018 018 0 22 0-20 0-20
0-33 0-33 0-32 0 24 0-31 0-21
Totalnaturalcheese ..... 3-62 3-60 378 3 61 3-65 3-65
CAkCASEMEAT:Beef:— joints (includingsides)on thebone 0-67 0-09 002 0 08 0-22 0-21
joints, boned .... 2-09 2-23 200 2 10 211 2-10steak,lessexpensivevarieties 211 1-53 1-74 2 02 1-85 1-85steak,moreexpensivevarieties . 107 0-85 103 0 86 0-95 0-95minced ..... 184 1-68 1-76 I 87 1-79 1-78other, and veal .... 006 003 0-04 0 06 005 005
Totalbee/and vtl 7-85 6-42 659 6 99 6-96 6-94
Mutton 009 010 008 0 11 0-10 010Lamb:— joints (includingsides) .
chops(includingcutletsand fillets)2-49 2-28 3-37 2 30 2 61 2-60
all otherIII 112 1-21 I 06 1-13 1120-50 0-31 0-35 0 49 0-41 0-41
Totalmuttonand lamb .... 4-20 3-81 502 3 95 4-25 4-23
Pork:— joints (includingsides) 1 66 1-49 1-71 1 68 1-64 1-63
filletsand steaks.... 1-55 1 38 1-35 1 41 1-42 1-42
all other0-23 0-29 0-29 0 26 0-27 0-260-50 0-45 0-54 0 46 0-49 0-49
Totalpork 3-94 3-61 3 89 3 82 3 82 3-80
OTHERMEAT AND MEAT PRODUCTS
lambs ..... Oil 009 0-11 0 11 Oil 0-11
P*»»0-39 0-34 0-33 0 42 0-37 0-37
other0-30 0-22 0-21 0 24 0-24 0-24001 002 002 0 02 002 002
Totalaver 0-81 0-67 0-67 0 78 0-73 0-73
Baconand ham uncooked:—toints(includingsidesand steakscut from joint) 1-09 117 106 1 05 1-09 109rashers,vacuumpacked .... I'M 0-62 0-61 0 74 0-70 0-70rashers,not vacuum-packed 2-38 2-39 2-36 2 24 2-34 2-34
Totalbaconand ham,uncooked 4-32 418 403 4 03 4-14 414
Poultry,uncooked, including froien: —chicken,other thanbroilers 1-52 1-61 1-37 1 47 1-49 1 46
aiother0-56010
106006
0-63005
10
3812
0-910-08
0-90008
Totalpoultry,uncooked, otherthanbroilers 219 2-72 205 2 97 2-48 2-44
Delicatessen-typesausages .... 0 JO 0-33 0-32 0 27 0-31 0-31Meatpastesand spreads .... 010 008 012 0 10 010 010Meat
picsjKHtiesand puddings 1-17
0-490-990-53
1120-60
1 IS49
1110-53
Ml0-53
Oihermeatproducts, not specifiedelsewhere 0-64 0-52 0-510
500 0-54 0-54
Totalothermeatproducts .... 2-71 2-45 2-67 2 SI 259 258
rATS:Butter:- New Zealand ....
Danish113 1-35 1-04 1 00 113 113
UK0-79 0-53 0-66 0 51 0-62 0-620-80 0-89 0-90 0 99 0-90 0-89
other 1-20 0-97 0 96 1 04 104 1-04
Totalbutter 3-92 374 3-56 3 54 3-69 3-69
Margarine:- soft 2-77 2-77 2-76 2 95 2-81 2-81l-lt 119 1-30 1 52 1-30 1-30
Totalntantanne 3-95 3-97 406 4 47 411 411
to SeeAppendix A, Tables 7 and 7a for further detailsor the classificationof foods.(«*)Thesefoods are givenin greaterdetail in this tableunder "Supplementaryclassification-.''.(0 Supplementarydata for certainfoods in greaterdetail than shownelsewherein the table; the i
'tpeatedfor easeof reference.i for c i food f
32 Household Food Consumption and Expenditure: 1981
TABLE 8
Household expenditure on individual foods (a): quarterly and annualnational averages, 1981
(pence per person per week)
MILK AND CREAM:Liquid milk
Full price .Welfare .School
Total liquid milkCondensedmilk-Driedmilk, brandedInstantmilk .YoghurtOthermilk
Total milk andc
CHEESE:Natural (r)
Totalcheese
MEAT AND MEAT PRODUCTS:Carcasemeat
Beerandveal(r) .Mutton and lamb(r)Pork(c) .
Totalcarcasemeat
Other meatand meatproductsLiver (c) .....Offals, otherthanliver .Baconandham,uncookedU ) .Baconandham,cooked, includingcannedCooked poultry, not purchasedin cansCornedmeat ....Othercookedmeat,not purchasedin cansOthercannedmeatandcannedmeatproductsBroiler chicken, uncooked, including frozenOtherpoultry,uncooked,includingfrozen(c)Rabbitandothermeat . . . .Sausages,uncooked,porkSausages,uncooked,beefMeat piesandsausagerolls ready-to-eatFrozen conveniencemeats or frozen con
veniencemeatproductsOthermeatproducts(c) .
Total othermeatandmeatproducts
Total meatandmeatproducts
FISH:White, filleted, freshWhite, unnileted,freshWhite, uncooked,frozenHerrings,Filleted,freshHerrings,unfilleted,freshFat, fresh,otherthanWhite, processedFat, processed.FilletedFat. processed,unfilleted .ShellfishCooked Fish .CannedsalmonOthercannedor bottledfishFish products,not frozen
rfish
Tolatfish
Expenditure
Jan/March
72-23
004
72-271-870-701-303-810-98309
84-03
23081-57
24-66
62-6123-6923-12
3-171-38
27-689002-344183-714-75
16-348-640-457-475-933-26
8-3116-59
6-380-754190050130-761-83OKI0090-985-822- 172131104-76
32-76
April/June
72 07
005
72//1-600-991- 104-731-533-62
83-67
23121-88
25-00
54-3224-442206
100-82
2-870-96
27-2511-152195-083-635 07
16-2710-280-387-636-214-25
7-5515-77
7031163-290040070-811-850-920081-236-802-832-85102607
36 04
July/Sept
71-64
001
7/ -652080-921-364-561-50405
8612
25-58I 90
56-4631-2223-68
2-73110
26-6412122-485-285-445-32
20148-830-347-266-224-49
8-2918-33
6030-973-250130040-881-450-92Oil1-487-202-652-801185-58
34-66
Oct/Dec
72 02
005
72 072-371-211-313-911-65315
85-67
25-341-87
59-5825-6824-62
3-401-21
28-889-312-104-874-325-48
19-5612100-668077-10403
8-6116-63
6-200-933-53010015I 071-601-360-251-346-882 612141-31511
Yearlyaverage
71-99
0-04
72-031-980-961-274-25I 423-48
85-38
24-281-81
58-2426-2623-37
3-04116
27-6110-402-284-854-28516
18089-960-467-616-37401
81916-84
238-15
34-37
6-460-953-570080100-881-681000131-266-682-572-481-155-38
34-36
Tables 33
TABLE 8—continued
(pence per person per week)
Expenditure Percentageof all
householdspurchasing
eachtypeoffood duringSurveyweek
April/June
July/Sept
Oct/Dec
Yearlyaverage
EGGS....... 19-76 19-85 2000 21-90 20-38 72
FATS:Butter(c) ...... 1802
8-9017-478-782-871-661-99
17-349072-751-571-84
1808 17-739172-861-831-95
5148Margarine(c) .... 9-93
3081 882- 13
Laraandcompoundcooking fat . 2-752-221-83
307
12Vegetableandsaladoils ....Allotherfats .....
Totalfats ...... 33-71 32-78 32-58 35 10 33-54 81
SUGARANDPRESERVES:Sugar....... 11-97
2-101 630-520-95
11-222-141-650-500-80
12-832-251-530-340-86
14-362-381-590-550-98
12-602-221-600-480-90
55IS1133
Jams,jelliesand fruit curdsMarmaladeSyrup,treadc .....Honey
Twalsugarandpreserves .... 1717 16-30 17-81 19-86 17-79 64
VEGETABLESCHdpotatoes
January—Augustnotprepacked.....prepacked .....
NewpotatoesJanuary—August
10-64203
7-541-SI
0-12003
4-58'
0-89
PotatoesSeptember—December
0-67007
006044
10-96102
5170-38 its
5-330-96
14-98 508113.3-55
Toldfreshpotatoes .... 13 41 18-56 18-43 18-53 17-23 «<*)
Cabbages,fresh .....Brusselssprouts,fresh ....Cauliflowers,fresh..... 301
2-462-472-520030-080-28
3-94007304
2-830-24
2-723 092-761-920020-240-28
313 30162233132
1-473-423-29
2-923060-210-460-23
Peas,fresh4-500020120-22
0-78Beans,fresh.....Otherfreshgreenvegetables
1-41014
I0S3 11-91 12 10 11 01 11-47 67
Carrots,fresh 2-780-98
3080-44
2-42 2-57 2-710-67
36119
Turnipsandswedes,fresh 0-320-62
0-95Otherrootvegetables,fresh 0-95
3130-703-85
1-13313
0-85Omoni.shallots,leeks,fresh 3-47
2-212-988-932-87
3-40 4024Cucumbers,fresh ..... 1-62 2-79 1-31 1-98
3148-46
Mushrooms,fresh..... 3-507-35
3-0812-48
2-985072-47
225316
Tomatoes,freshMiscellaneousfreshvegetables 2-40 2-62 2-59
Toolotherfresh vegetables.... 22-70 29 04 23-81 19-61 23-79 80
Tomatoes,cannedor bottledCannedpeas.....Cannedbeans .....Canned vegetables, other than pulses,
potatoesor tomatoes ....3nrdpulses,otherthanair-driedAir^lnedvegetables ....
1-773095-32
1-47307
■-313154-96
1-41304
1-493-09508
2029424-77 5-26
2-380-910140-35
2-590-850160-31
2- 180-950130-41
2110-850140-263-790-35
2-320-890140-33
19713
2132
3110197
Cnips.excludingfrozen .... 3-29 3-970-36
4-790-38
3-960-36Instantpotato ..... 0-33
0155-84
Cannedpotato ..... 0-27 0-21 0-27 0-23609Cnspsandotherpotatoproducts,not frozen .
Othervegetableproducts.... 5-98 5-98 6-56
Frozenpeas...... 1-243-84
1-50 1-60 1-293-80
1-413-87
Frozenbeans ..... 1-284-43 3-40
113Frozenchips and other frozen convenience
1-52 1-24 1-29
potatoproducts.....Al frozen vegetablesand frozen vegetable
2-31
2-57
2-82
2-51
2-91
2-64
2-66
2-38
2-68
2-53
10
products,not specifiedelsewhere 10
toutprocessedvegetables.... 34-78 36-58 36-12 35-41 35-72 82
To* vegetables 81-74 96 09 90-46 84-56 88-21 97
34 Household Food Consumption and Expenditure: 1981
TABLE 8—continued
(pence per person per week)
Expenditure Percentageof all
householdipurchasmi
eachtypeoffooddurinfSurvtywtei
FRUIT:
Jan/March
April/June
July/Sept
Oct/Dec
Yearlyaverage
FrahOranges ...... 5-47 5-20 317 2-52 409 27Othercitrusfruit..... 3-88 2 21 1-55 3-84 2-87 21Apples ...... 7-87 10-22 8-71 10-68 9-37 51Pears 1-54 1-31 1-74 1-89 1-62 13Stonefruit ..... 0<62 1-73 5-71 0-31 209 10Grapes ...... 080 1-23 2-29 1-89 1-55 1Soft fruit, otherthangrapes 001 116 4-85 008 1-53 5
4-76 5-48 5-51 503 5-20 34Rhubarb 018 0 21 008 — 012 IOther freshfruit 0-39 0-99 2-30 0-72 1-10 5
Totalfreshfruit 25-52 29-72 33-91 26-95 29 53 73
Cannedpeaches,pearsandpineapples . 2-20 2-71 2-79 2-54 2 56 19Othercannedor bottledfruit 2-58 2-78 2-63 2-60 2-65 17Dried fruit anddried fruit products 2-22 2-43 2-37 515 304 13Frozen fruit and frozenfruit products 0-43 0-32 010 0-35 0-30 1Nutsand nutproducts .... 184 1-72 1-86 3-51 2-23 10Fruit juices ...... 508 6-08 6-42 6-12 5-93 23
Total otherfruit andfruit products . 14-36 1604 1617 20-28 16 71 54
Totalfruit 39-88 45-76 52 08 47-23 46-24 84
CEREALS:White bread,largeloaves,unsliced 7-43 800 6-44 707 7-24 25White bread,largeloaves,sliced . 1716 1815 19-45 18-28 18-26 50White bread,smallloaves,unsliced 2-63 2-55 2-85 2-92 2-74 16White bread,smallloaves,sliced . 0-66 0-63 0-73 0-92 0-74 5
604 601 5-46 5-80 5-83 31Wholewheatandwholemealbread 2-92 2-97 3-23 3-22 309 14Otherbread 9-23 9- 16 10-25 9-68 9-58 45
Total bread 46 06 47-46 48-41 47-89 47-46 94Flour 3-81 404 4-50 4-59 4-24 22Buns,sconesandteacakes. 3-46 3-32 2-48 3-65 3-23 22
12-71 13-94 14-35 1517 14 04 460 95 1 22 1-02 1-08 107 10
Biscuits,otherthanchocolatebiscuits . 11-46 12-47 12-54 13-46 12-48 to7-21 7-28 7-36 7-89 7-44 33
Oatmealandoat products.... 0-84 0-72 0-58 1-20 0-84 610-30 11-16 12-29 1118 11-23 41
Cannedmilk puddings .... 1-51 1-39 1-38 1-71 1-52 120-62 0-38 0-42 1-46 0-72 4
Rice 1-79 1-22 1-26 1-70 1-49 7Cereal based invalid foods (including "slim
ming" foods) 015 011 015 0-20 0-15"i0-56 0-89 0-80 0-64 0-72
Frozenconveniencecerealfoods . 3-19 3-50 3-85 4-17 3-68 iiCereal conveniencefoods, including canned.
not specifiedelsewhere.... 7-42 7-33 7-58 802 7-59 38102 108 0-91 1-22 106 7
BEVERAGES:
11307 117-32 119-87 12531 118-95 98
Tea 14-03103
12-421 67
12-831-71
12-291-33
10-63
12 891-44
503Coffee, beanandground....
11-250-251100-82
10-510050-750-71
10180180-960-49
0-21116
10-640170-990-78
2914Cocoa anddrinkingchocolate
Brandedfood drinks 1-08 3
28-49 26-12 26-35 26-71 26-92 66
Tables 35
TABLE 8—continued
(pence per person per week)
Expenditure Percentageof all
householdspurchasing
eachtypeoffood duringSurveyweek
WSCEILANEOUS:Babyfoods,cannedor bottled
Jan/March
April/June
Jury/Sept
Oct/Dec
Yearlyaverage
on 0-773-70
0-69 0-75 0-74 2268
5-SS1-58
3-58III 5-24 4-52Soups,dehydratedand powdered 0-87 1-96 1-38Acceleratedfreeze-dried foods (excludingcoffee)Spreadsanddressings .... 109
5-542700-72
1-955-291-850-925-92
2135-57
1-47 1 66 103015II17
6- 12 5-632130-865-18
MeatandyeastextractsTibfejcQy,squaresandcrystals .ke-cream.mousse....AH frwen convenience foods, not specified
1-690-867-29
2-270-92
3-63 3-86
Sat0030-74014
0020-580093-790-26
0020-57017
0-010-68017
0-020-640144-32016
"iArtificialsweeteners(expenditureonly) .Miscellaneous(expenditureonly) 4-23
0-134-77015
4-47009
28Nowlproteinfoods . . . .
26-85 26 02 28-61 28 00 27-37 66
Tulapadihm £7.34 17.55 £7.82 £7.82 £7.63 100
Suvplementarvclassifications(a) (*)CNHSE:
Natural,hard:—-GveddarandCheddartype 15-84
3-6216083-611-24219
18-373-831-32206
17-734061-621-93
17013-781-43207
52147
10
OtherUK varietiesor foreignequivalentsEdamandothercontinental 1-53Natural,soft ..... 2- 10
Tartneuralcheese 23 08 23 12 25-58 25-34 24-28 66
CAICASEMEATBeef- joints(includingsides)on thebone 4-43 0-62
20-3511-8811-019-990-47
01718-91131213-5710-37
0-7319-6215-6011-6111-65
1-4919-5513-8812-3710-55
1
steak,lessexpensivevarietiessteak,moreexpensivevarieties.
19-3014-9213-2810-200-48
152414
minced 271other,andveal . . . . 0-32 0-36 0-41
To* bet)andveal 62-67 54-32 56-46 59-58 58-24 56
Mutton 0-4613-56
0-5114-51
0 41 0-5914-648-392-07
0-4915-818-451-52
1Lamb:- joints (includingsides) 20-52
918111
13184
chops(includingcutletsand fillets) . 7-85 8-37106allother 1-82
Totalmmwnandlamb 2J-69 24-44 31-22 25-68 26-26 31
Pork:- joints(includingsides) . 9- 1210171-74209
7-999-612-471-99
900 9-9410-222-202-26
9-019-932182-25
82046
chops 9-712-302-67
filletsandsteaks....allother
Tualpork 23 12 22 06 23-68 24-62 23-27 33
OiranMEATANDMEAT PRODUCTS:0-34 0-36
1-650-71015
0-38 0-322100-91008
0-35 29S
lambs 1-84 1-600-64010
1-800-800-10
w 0-93005other
ToWner 317 2-87 2-73 3-40 304 16
Baconandham,uncooked:—puis (includingsides and steakscut from
joint) 6-586- 14
14-95
7-144-82
15-29
6-574-71
15-36
7095-96
15-82
6-855-41
15-36
121545
rashers,vacuum-packedrashers,norvacuum-packed
Touibaconandham.uncooked 27-68 27-25 26-64 28-82 27-61 67
Poultry,uncooked,including froien:—ctKken.otherthanbroilers 4-95
3-240-45
5-364-650-26
5-043-520-28
5-236110-75
5154-380-44
J4turkey
alother
raalpouBrv.uncooked,otherthanbroilers 8-64 10-28 8-83 12-10 9-96 9
36 Household Food Consumption and Expenditure: 1981
TABLE 8—continued
(pence per person per week)
Expenditure Percentageof all
household*purchasing
eachtypeoffood duringSurveyMdt
OTHER MEAT AND MEATPRODUCTS:-continued
Jan/March
April/June
July/Sept
Oct/Dec
Yearlyaverage
Delicatessen-typesausagesMeat pastesandspreads .Meatpies,pastiesandpuddings .
2170-955-474-95306
2-450-764-875002-70
2<40114
2-121055-864-82
2-290-985-485-262-84
138
Readymeals5-716262-82
218
Other mealproducts,not specifiedelsewhere . 2-79 14
Totalothermeatproducts .... 1659 15-77 is- a 16-6} 16-84 47
FATS:Butter:— NewZealand .... 5- 10
3-813-605-51
6152-664194-47
4-92 5052-745005-30
5-313164-294-98
16101416
Danish 3-41UK 4-37
4<64other
18 02 17-47 17-34 18-08 17-73 51
Margarine:— soft 6-252-64
6- 122-66
6 15 6-503-43
6-262-91
34other .... 2-92 19
Totalmargarine 8-90 8-78 907 9-93 917 48
(a) SeeAppendix A, Tables 7 and 7a for further detailsof the classificationof foods.
(b) Thesefoods werenot availableduring certainmonths;theproportion of householdspurchasingsuch foods in eachquarter■givenin Table 10below.
(c) These foods are also givenin greaterdetail in this tableunder "Supplementaryclassifications".
(d) Supplementarydata for certain foods in greaterdetail than shownelsewherein the table; the totals for eachmainfoodarcrepeated,for easeof reference.
Tables 37
TABLE 9
Household food prices (a): quarterly and annual national averages,individual foods (b), 1981
Averagepricespaid in 1981
Jan/ April/ July/ Oct/ Yearlyaverage
MUJCANDCREAM
March June Sept Dec
Liquidmilk, full price ...... 18-34 18-62 18-61 18-71 18-61Condensedmilk ....... 18-20 1908 19-20 19-52 18-99Dnedmilk, branded....... 21-46 21-50 20-69 21-90 21-39Instantmilk ........ 10-82 10-93 II 01 11-49 1104Yoghurt ........ 49-11 50-94 49-61 50-52 50-03Othermilk 31-71 27-93 23 01 25-48 26-32Cream......... 130-78 136-43 131-32 135-71 133-34
CHEESE:Natural(e) 10212 102-83 108-52 11219 106-20Processed ........ 119-70 122-72 124-68 123-16 122-60
MEATANDMEAT PRODUCTS:Carcasemeal
Beefandveal(c) 128-10 135-92 137-40 136-50 13400MuttonandLamb(c) ..... 91 01 103-43 99-70 10415 9911Pork(c> 94-40 98-51 97-92 103-31 98-26
Othermeatand meatproductsliver (c) 62-76 68-67 65-31 69-51 66-30Offals,otherthan liver 56-33 67-38 60-34 59-92 60-21
Baconandham,cooked, includingcanned102-59 104-37 105-93 114-64 106-47
Cookedpoultry, not purchasedin cans142-65 145-84 150-67 15205 147-67136-13 133-68 138-36 145-66 137-99
Othercookedmeal, not purchasedin cans116-74 120-35 122-64 128-03 121-73
Othercannedmeatandcannedmeatproducts135-31 135-65 137-74 137-34 136-62
Broilerchicken,uncooked, includingfrozen .60-80 65 07 67-19 64-67 64-37
Otherpoultry, uncooked, includingfrozen(c)60 66 63-56 65-94 65-47 63-916500 61-85 69-38 66-29 65-4369-0O 68-58 76-83 82-92 74-44
Sausages,uncooked, beef .... 66-00 66-59 70-17 71 06 68-30
Mealpiesand sausagerolls, ready-to-cat60-49 63-33 62-76 65-89 63 04
Frozenconvenience meals or frozen conveniencemeal80-80 78-93 82-32 85-29 81-69
Othermealproducts(c) .Products........ 90-95 92-58 91-53 91-89 91-69
FBH
9817 10302 110-16 10607 10417
What,filleted,fresh 102-43 105-19 105-05 104-35 104-20White,unfilleted,fresh ...... 86 04 77-28 83-84 8803 83-03White,uncooked,frozen ...... 98-49 101-42 103-22 102-33 101-06Herrings,filleted,fresh ...... 77-07 96-84 86-42 93-20 87-64Herrings,unfilleted. fresh ...... 59-96 55-42 8400 70-73 64-20Fat,fresh,otherthan herrings ..... 88-39 91-56 11206 105-39 98-93White,processed ....... 115-30 120-38 110-29 11907 116-25Fat.processed,filleted ...... 103-04 102-32 96-92 11207 103-87Fat,processed,unfilleted ...... 77-33 72 00 7713 81-66 78-18Shellfish 203 05 192-14 282-32 226-36 224-55Cookedfish 131-78 134-64 140-80 136-13 135-92Cannedsalmon ....... 162-46 150-49 161-52 173-10 160-94Othercannedor bottledfish ..... 90-75 88-29 93-26 9608 91-71Fishproducts,not frozen ...... 114-50 123-30 136-36 134-88 126-69Frozenconveniencefish products 99 07 101-25 98-56 100-44 99-82
EOOS 5-59 5-65 5-62 6 19 5-75
FAT*Butter(c) ........ 73-62 74-81 77-95 81-64 76-69MargarineIcl 3608 35-44 35-72 35-51 35-70Laraandcompoundcooking fat ..... 24-71 25-88 25-20 25-90 25-40Vegetableandsaladoils 43-54 4107 39-91 39-84 41-29Aflotherfats ....... 51-39 51 12 56-68 60-06 54-47
RJGAkANDPRESERVES:Sugar......... 17-44 17-77 1811 19-32 18-14
Marmalade.... 37-82 38-23 4011 41-50 39-34
Syrup,treacle ....... 34-16 35-26 36-72 37-43 35-75
Hooey35 01 33 09 35-71 38-90 35-5168-93 71-82 70-69 70-16 70-29
38 Household Food Consumption and Expenditure: 1981
TABLE 9—continued
Averagepricespaid in 1981
Jan/ April/ July/ Oct/ YearlyMarch June Sept Dec average
4-57 5-58 611 4-926- 16 6-68 6-82 — 6-37
13-34 12-78 9-51 101111-47 1202 9-75 — 10-38
_ 7-63 6-91 7-11— — 8-28 8-39 ••37
1315 16-44 1518 12-61 14-3813-40 18-72 22-71 19-27 16-0720-61 19-66 17-36 16-94 18-5065-66 49-55 32-53 43-64 44-7686-00 44-40 18-44 48-82 19-5782-89 3111 24-59 4011 27-0545-77 28-42 37-54 36-60 36-65
11-85 18-59 13-87 10-87 13-4110-22 11-56 12-22 11-30 10-9719-46 35-43 28-78 21-70 23-8514-8! 22-34 19-12 14-65 17-4646-85 33-97 26-23 33-89 23-2186-29 81-65 81-54 83-18 83-3144-94 50-68 31-89 34-16 40-4740-66 49-53 31-28 32-54 37-20
16-28 1602 15-28 1505 15-7220-67 20-33 21-49 21-36 20-941916 1916 19-98 20-62 19-6830-24 29-79 29-41 32-54 30 3429-34 34-25 44-60 37-73 35-53
244-83 18053 203-93 199-43 204505117 55-07 55-75 56-07 54-2656-25 59 08 58-79 59-27 58-3675-73 74-71 70-45 73-48 73-4627-35 27-99 27-73 30-77 28-50
127-06 127-10 130-77 127-55 1281064-24 67-19 72 07 84-96 70-8332-43 34 88 35-82 34-43 34-2834-61 38-46 39-18 37-74 37-34
27-57 29-68 28-53 28-24 28-52
38-61 37-01 40-83 41-21 39 28
20-56 20-42 23-18 24-26 21-4322-63 2219 23-74 27-18 23-8819-80 23-24 23-07 25-67 22-8320-68 24-83 23 02 24-02 22-9368 09 49-44 35-58 62-21 39-8954-99 63 05 40-87 3618 44 01
15111 77-90 41-82 174-22 46-2825-68 27 09 26-51 27-42 26 6327-58 15-28 13-69 — 18-2242-93 38-26 25 02 31-33 29-34
30 06 28-80 29-60 28-82 29 3234-43 35-50 35-43 36-25 35-3559-51 58-38 59-93 54-41 57-2965-65 71-92 48-41 68 80 65-8588-22 93-40 95 02 92 63 92 2231-34 29-60 28-41 30 19 29-78
VEGETABLES:Old potatoes
January—Augustnot prepacked .......prepacked .......
New potatoesJanuary—August
not prepacked .......prepacked .......
PotatoesSeptember—December
not prepacked .......prepacked .......
FreshCabbages ........Brusselssprouts .......Cauliflowers .......Leafysalads .......PeasBeans ........Othergreenvegetables ......Carrots ........Turnipsandswedes ......Other root vegetables ......Onions, shallots,leeks ......Cucumbers .......Mushrooms .......Tomatoes ........Miscellaneousfreshvegetables.....
ProcessedTomatoes,cannedor bottled .....Cannedpeas .......Cannedbeans .......Cannedvegetables,other thanpulses,potatoesor tomatoesDriedpulses,otherthanair-driedAir-dried vegetables ......Vegetablejuices .......Chips, excludingfrozen ......Instantpotato .......Cannedpotato .......Crispsandotherpotatoproducts,not frozenOther vegetableproducts .....Frozenpeas .......Frozenbeans .......Frozen chips and other frozen convenience potato
products .......All frozen vegetablesand frozen vegetableproducts, not
specifiedelsewhere ......FRUIT:
FreshOranges ........Othercitrusfruit .......Apples ........Pears ........Stonefruit ........Grapes ........Soft fruit, otherthangrapes .....Bananas ........RhubarbOther freshfruit .......
Cannedpeaches,pearsand pineapples ....Othercannedor bottledfruit .....Dried fruit anddried fruit products ....Frozenfruit and frozenfruit productsNuts andnutproducts ......Fruit juices ........
|
Tables 39
TABLE 9—continued
Averagepricespaid in 1981
Jan/ April/ July/ Oct/ Yearlyaverage
CEREAIS:
March June Sept Dec
wliilebread,largeloaves,unsliced .... 21-85 21-80 22 50 22-56 22-13wnilebread,largeloaves,sliced ..... 19-75 19-63 20 05 19-95 19-85Whitebread,small loaves,unsliced .... 28-97 29-18 29 82 29-61 29-39
2901 29-53 30 13 30-49 29-81Bro*nbread...... 25-35 25-46 26 25 26-24 25-78Wholewheatand wholemealbread .... 24-53 25-68 25 63 25-96 25-42Otherbread ........ 38 04 39 06 41 40 41-57 39-94
Hoar ......... 10-90 11-65 1101 11-91 11-34
Cakesandpastries ....... 49-52 58-29 57 53 51-67 53-6276-95 79-27 81 59 82 05 79-92
Biscuits,otherthan chocolatebiscuits .... 66-33 67-43 65 97 66-75 66-64
Chocolatebiscuits ....... 49-55 49-97 50 05 52-77 50-53101-69 102-19 10154 99-10 101 1527-76 29-53 33 62 2818 29-1948 07 49-92 52 15 53-44 50-78
Otherpuddings ....... 22-87 23-27 24 13 24-75 23-73
Riot63-42 67-45 66 84 74-33 69-27
Cereal-basedinvalid foods (including"slimming" foods)27-45 28-57 29 37 29-54 28-59
158-27 122-47 17160 170-70 156-1212815 146-46 13753 150-77 140-39
Cerealconvenience foods, including canned, not specified96-65 98-85 96 88 93-87 96-49
53-35 52-60 54 96 55-20 54-00
KTEUGES:
38-88 35-59 37 89 33-85 36-42
Tea 105-97 104-50 10298 102-24 10405Coffee,beanand ground ...... 200-75 208-71 208 90 194-65 204 12
335-42 329-04 330 26 322-19 329-59153-06 161-67 15183 152-50 153-21
Brandedfood drinks ...... ■01-83 11507 10131 99-23 103-22
VBCEUAKEOUS:
76-26 76-17 78 72 80-97 78 06
Babyfoods,cannedor bottled ..... 56-77 68-79 66 32 67-55 64-12Soups,canned ....... 24-25 2615 27 01 26-41 25-70Soups,dehydratedandpowdered..... 173-31 149-49 17630 194-83 175-70Acceleratedfreeze-driedfoods(excludingcoffee) —Spreadsanddressings ...... 71-67 67-34 71 35 77-77 71-33Ptcslcsandsauces ....... 45-11 44-27 44 73 4613 45 05Meatandyeastextracts .... 178-89 177-81 19605 184-10 183-13Tablejelly,squaresandcrystals ..... ■45-12 46-30 45 00 45-91 45-59Ict-cream,mousse ....... 32-85 32-58 36 16 32-91 33-90Allfrozenconveniencefoods, not specifiedelsewhere 99-33 69-54 11307 105-33 91-83
Novelproteinfoods ....... 10-67 10-70 10 33 10-47 10-55
Suppkmtruanclassifications(o) (d)
105-40 10806 99 11 97-88 103-87
CHEESENaturalhard:—
CheddarandCheddar type ..... 100-26 100-91 10746 10902 104-30OtherUK varietiesor foreignequivalents 109-79 10804 11268 117-63 111-89Edamandothercontinental ..... 10510 110-45 11772 120-31 112-76
Naturalsoft 10201 105-04 10536 126-40 10801
Totalnaturalcheese 102-12 102-83 10812 112 19 106-20
CAJtCASEMEAT:Beef:—joints(including sides)on thebone
joints, boned ...... 10709 110-83 13166 143-29 110-94
steak,lessexpensivevarieties .... 148-12 147-37 15139 149-74 14908
steak,moreexpensivevarieties .... 11317 124-24 12071 123-40 119-7419907 209 01 210 76 216-97 208-0489 09 95-46 94 81 99-70 94-49
119-12 15411 14132 103-14 127-45
Tou!beefandvwrf 128-10 135-92 13740 136-50 13400
Mutton 78-95 82-12 82 19 86 07 82-30Lamb:-jooils (includingsides)
chops(includingcutletsandfillets)87-85 102-46 97 62 102-28 97 04
113-76 12011 12107 126-80 1200758-50 56 09 50 15 67-78 58-67
Toutmuttonand lamb 91 01 103-43 00 70 104-15 9911
Pork:_joints (includingsides) 87-78 86-15 85 08 94-38 88 21105-83 112-56 11520 115-76 111-91
allother121-54 142-10 12617 13800 131-7968-30 69-92 79 58 78-59 74-03
Toolpork 94-40 98-51 97 92 103-31 98-26
40 Household Food Consumption and Expenditure: 1981
TABLE 9—continued
Averagepricespaid in 1981
Supplementaryclassifications(6) (d)—continued Jan/March
April/June
July/Sept
Oct/Dec
Yearlyaverage
OTHER MEAT AND MEAT PRODUCTS:50-2176-3149-4178-19
63-6278 0352-38
105-69
54-8578-5348-7682-64
47-4780-4860-7564-80
S3-6978-2752-4085-13
P"«*
Total liver 62-76 68-67 65-31 69-51 66-30
Bacon and ham, uncooked:—joints (includingsidesandsteakscut from joint)rashers,vacuum-packed...... 96-49
116-31100-52
97-86123-73102-49
9915124-57104-20
107-58129-5311307
99-89122S3104-63rashers,not vacuum-packed .....
Totalbaconandham,uncooked ..... 102-59 104-37 103-93 114-64 10647
Poultry, uncooked, includingfrozen:—chicken,otherthanbroilers .... 53-78
921178-87
54-7771-8974-10
59-4689-4385-54
58-1470-93
118-81
54-3578 3291-23
Totalpoultry, uncooked,otherthanbroilers 65-00 61-85 69-38 66-29 65-43
Delicatessen-typesausages ..... 114-60145-18
118-32147-58
1201314802
125-35161-31
II9-U150 11Meatpastesandspreads ......
Meatpies,pastiesandpuddings ..... 74-99160-21
78-80151-86
81-74168-20
81-54158-46
79-10160-10Readymeals ........
Othermealproducts,not specifiedelsewhere 76-94 82-89 8918 89-58 83 85
Totalothermeatproducts ...... 98-17 103-02 110-16 106 07 104 17
FATS:Butler:—New Zealand ...... 72-19
771672-8480-2875-4374 00
75-9282-98
80-4186-4280-928119
74-8881 0376 61
Danish .......UK 72-45 77-56
77-07other ....... 73-39 76-13
73-62 74-81 77-95 81-64 76-69
361834-84
35-3235-72
35-6335-90
35-2436 04
35 6135-88
Totalmargarine 36 08 35-44 35-72 35 SI 35-70
(a) Penceper lb, exceptper pint of milk, yoghurt,cream,vegetableand saladoils, vegetablejuices, fruit juices, coffee essences:perequivalentpint of condensed,dried and instantmilk; per one-tenthgallon of ice-cream;per egg.
(A) SeeAppendix A, Tables 7 and 7a for further detailsof the classificationof foods.
(c) Thesefoods are also givenin greaterdetail in this tableunder "Supplementaryclassifications".
(d) Supplementarydata for certainfoods in greaterdetail than shownelsewherein the table;the totals for each main food arerepeatedfor easeof reference.
Tables 41
TABLE 10
Percentages of all households purchasing seasonaltypes offood during Survey week, 1981
Jan/ April/ July/ Oct/
FBH:
March June Sept Dec
White, fresh, filleted .... 18 17 15 15White, fresh, unfilleted 2 2 2 1Herrings, fresh, filletedHerrings, fresh, unfilleted i iFat, fresh, other than herrings 2 2 2 2White, processed .... 5 5 4 5Fat, processed, filleted 3 4 3 4Fat, processed, unfilleted 1Shell 2 3 3 3
F0OS: ...... 72 71 72 72
VEGETABLES:Potatoes, raw ..... 56 67 67 61Cabbages, fresh .... 32 36 26 27Brussels sprouts, fresh 31 1 3 30Cauliflowers, fresh .... 18 23 27 20Leafy salads, fresh .... 26 48 38 21Peas, fresh .....
i5
Beans, fresh ..... 10 1Other fresh green vegetables 1 2 1 2
Carrots, fresh ..... 41 33 32 39Turnips and swedes, fresh . 16 7 5 15Other root vegetables, fresh . 11 6 7 11Onions, shallots, leaks, fresh 38 42 41 38Cucumbers, fresh .... 17 35 29 15Mushrooms, fresh .... 24 23 22 20Tomatoes, fresh .... 47 63 62 38Miscellaneous fresh vegetables 16 15 18 16
FRUIT:
Oranges, fresh .... 33 34 21 17Other citrus fruit, fresh 28 18 13 25Apples, fresh ..... 49 56 50 49Pears, fresh ..... 13 11 13 14Stone fruit, fresh .... 2 7 28 2Grapes, fresh ..... 5 5 13 11Soft fruit, fresh, other than grapes 6 13Bananas, fresh .... 32 36 36 33Rhubarb, fresh . . . . 2 3 1Other fresh fruit 2 4 11 4
Regional and type-of-area averages of consumption,
expenditure and relative price levels
Tables 45
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Tables 47
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nvenie
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meat p
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roce
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pro
cess
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ted
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pro
cess
ed
,unfille
ted
....
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ish
Baco
nand
ham
,cooke
d, i
ncl
ud
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anned
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erc
ooke
dm
eat,n
ot
purc
hase
din
cans
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er
poult
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nco
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d, incl
ud
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roze
n
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TA
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nued
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erm
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meat
pro
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s
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dp
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ry,n
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ns
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Household Food Consumption and Expenditure: 1981
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FATS
:
SU
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RA
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PR
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:
Tables 49
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Tables 51
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Income group averages of consumption, expenditure
and relative food price levels
Tables 55
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Tables 57
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AH
house
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bre
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read
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/bre
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sB
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MIS
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CER
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Household composition group averages of
consumption, expenditure and relative
food price levels
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Tables 91
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92 Household Food Consumption and Expenditure: 1981
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96 Household Food Consumption and Expenditure: 1981
r- o>w •»>
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Freezer-owning and other households
group averages of consumption,
expenditure and relative food price levels
Tables 101
TABLE 27
Household expenditure on seasonal, convenience and other foods according toownership of deep-freezers, together with comparative indices offood prices
and the real value offood purchased, 1981
Householdsowning a
deep-freezer
Householdsnot owning adeep-freezer
Allhouseholds
£ £ £
If) Expenditure and value of garden and
allotment produce, etc
Expenditure on:Seasonal foods .... (Per person per wee
115
k)
Convenience foods
115 115
0-42 0-50 0-450- 33 0- 21 0- 28
Other convenience foods 1- 28 1-
34 1- 30
Total convenience foods 2034-49
2054-39
2 04
4-45Mother foods ....Total expenditure ....Value of garden allotment produce, etc .
7-670-23
759010
7-63017
Value of consumption 7-90 7-69 7-80
(i) Comparative indices (a) of expenditure,
prices and purchases (all foods)
(a U households = 10 0)
100- 4 99-598-6
101-0
100100100
Value of consumption 101- 1
99-4Prices . . ....Index of value of consumption deflated
by index of food prices .Food purchases .... 101- 8
101 0
97- 6 100
100
100Price of energy .... 102- 3
98- 5
971
(a) See Glossary
102 Consumption and Expenditure: 1981Household Food
E £
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Tables 103
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104 Household Food Consumption and Expenditure: 1981
ssa6
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Tables 105
TABLE 29
Food expenditure in households owning a deep-freezer compared with
expenditure in other households: main food groups and selected fooditems, annual averages, 1981
(pence per person per week)
All householdsowning a
deep-freezer
All householdsnot owning adeep-freezer
4ILK. AND CREAM.Liquid milk -full price
Food codes All households
4 71-54005
72-56002
71-99004welfareandschool 5. 6
Tomliquid milk . 4-69
11-591-858-584-34
72-572157-022-40
72-031-987-903-48
11-1417
Tn-.iAmilk mH i-mm 4-17 86-37 8414 85-38
rHEESE:Natural .... 22
2326081-64
22062-01
24-281-81
MEAT:Beefandveal .
27-71 24 07 26 09
Pork ... 311641
59-7728 0324-97
56-3724-1021-40
58-2426-2623-37
31-41 112-7828 0529-20
101-8627 0826-61
107-8727-6128 04
Baconand ham.uncookedPoukry, uncooked
5573. 77
Frozenconveniencemeatsor troz
Othermeatandmeatproducts
n convenience88 9-67
61-89
6-37
72-15
819
66 4646,51 158-71, 78-83 V
94 /31-94 241-58 234 04 238 15
FISH:100,105 \111-113 /114-117118-123110,127
Fresh .... 7-42 9-77 8-47
Prepared,includingfishproductsFrozen,includingfishproducts
4-6311-819-41
3-4014-218-36
4 0712-888-95
Toolfa* .... 100-127 33-25 35-73 34-36
EGGS 129 19-64 21-29 20-38
FATS:135138139
143.148
17019-182-684-17
18-629-163093-30
17-73917
Lardandcompoundcooking fatOtherfau
2-863-78
hXJha .... 135-148 33 03 3417 33-54
SUGAR AND PRESERVES:Sup, ... .Honey,preserves,syrupandtreacle
150151-154
11-684-87
13-735-58
12-605-20
Tomsugarandpresents 150-154 16-55 19-32 17-79
VEGETABLES:156-161162-171172-183
15-7511-1024-264-541-58
190711-9223-213-03
17-2311-4723-793-87203
Frozenchipsand other frozencon*-eniencepotato
vegetablepro-
eproducts
204 0-94 1-29
All frozen vegetablesand frozen205 3-43 1-74 2-68
aucis.not speciiieueisewnercOtherprocessed,includingvegetabl
208184-202
3-2823-33
1-5827-90
2-5325 39
fllUrT:
156-208 87-27 89-39 88-21
Fresh ...Frozenfruit and frozenfruit produc
Other,includingfruit products,not
210-231241
31-890-47
26-60009
14-24
29-530-30
frozen . 233- 240 \245,248 / 18-17 16-41
210-248 50-53 40-93 46-24
106 Household Food Consumption and Expenditure: 1981
TABLE 29— continued
(pence per person per week)
All households AO households
CEREALS:
Food codes owning adeep-freezer
not owning adeep-freezer
AD households
White bread(standardloaves)Wholewheatandwholemealbread .
253251-254
256263
5-4626-753-419-53
6-2831-732-689-64
5-8328-983 099-51
Totalbread 251-263264
48-M 50-334-8S
47-464 143-71
15-8520-89
1906 17-2720-99Biscuits ....... 271-277
281282294
21110-92Oatmealandoatproducts .... 0-77
11-680 84
11-23Breakfastcereals 10-68MSFrozenconveniencecerealfoods 4-88 3-68
285-291 \299,301 / 13-14 13-37 13-25
BEVERAGES:
251-301 11607 122-52 IIS-95
Tea 304 11-30 14-8711-370-780-83
12-8912250-990-78
Coffee 307-309312313
12-961-170-73
Cocoa anddrinkingchocolateBrandedfood drinks
Totalbeverages ...... 304- 313 2616 27-85 26 92
MISCELLANEOUS:Soups,canned,dehydratedandpowdered . 318.319 \
315 /320- 339
5-27 6-68 5 90
23-24 19-26 21 41
Totalmiscellaneous ..... 315-339 2S-5I 25-95
TOTAL EXPENDITURE .... £7-67 n" £7-63
Special analyses
i
Tables 109
TABLE 30
Meals eaten outside the home, 1981
(per person per week)
Meals not from thehousehold supply
Net balance (a)
Mid-daymeals
All mealsout Persons Visitors
Analysis by region
1-75 3-25 •88 •04
Scotland 1-72 313 •88 •05Wales 1-62 2-82 •89 •04England 1-76 3-28 •88 •04
North 1-85 3-22 •88 •04Yorkshire and Humberside 1-81 319 •88 •04North West 1-78 2-97 ■89 •03
1-24 2-28 •91 •03West Midlands 1-56 3 03 •89 •04South West 1-71 3-40 •87 •04South East (fc)/East Anglia . 1-90 3-64 ■86 •04
Analysis by type of areaGreater London .... 2-15 4-27 •84 •04Metropolitan districts and the Central
Clydeside conurbation 1-84 313 ■88 •04Non-metropolitan districts: —
Wards with electorate per acre of—1-70 318 -88 •04
3 but less than 7 . . . . 1-75 3-32 •87 •040-5 but less than 3 . 1-61 304 ■89 •04lessthanO-5 1-53 2-86 ■89 •05
Analysis by income groupAl 2-56 4-91 •81 •05A2 2-27 4-63 •83 •04B 203 3-71 •86 •04C 1-78 317 •88 •04
1-60 2-81 •89 •04El 0-85 201 •93 •06E2 1-30 2-47 •90 •05OAP (households containing one adult) 101 2-19 •92 •05OAP (households containing one male
and one female) .... 0-39 1-08 •96 •03OAP ("other" households) . 0-68 1-57 •94 •03OAP (all) 0-66 1-55 •94 •04
Analysis by household compositionNo. of No. ofadults children
1 0 1-63 3-63 •86 •061 1 or more 2-83 4-28 ■84 •052 0 1-31 2-85 •89 •062 1 1-82 3-48 •87 •042 2 1-91 3-34 •87 •032 3 1-86 2-98 •89 •022 4 or more 1-88 2-75 •90 ■023 0 1-53 311 •89 •04
3 or more 1 or 2 1-99 3-51 •87 ■033 or more 3 or more 1-87 315 ■88 •024 or more 0 1-96 3-68 •86 ■04
1 10 Household Food Consumption and Expenditure: 1981
TABLE 30— continued
(per person per week)
Meals not from thehousehold supply
Net bal: ince (a)
Mid-daymeals
All mealsout
Persons Visitors
Analysis by age of housewifeUnder 25 years ..... 2-10 4-48 ■83 -04
25 - 34 1-98 3-55 •87 •03
35-44 2-10 3-58 •87 •03
45 - 54 1-83 3-32 •88 •05
55 - 64 1-21 2-54 •91 •06
65 - 74 0-73 1-79 •93 ■05
75 and over ..... 0-78 1-71 •93 •03
Analysts by housing tenureUnfurnished: council .... 1-68 2-90 •89 •03
other rented 1-53 301 •89 •04Furnished, rented..... 2-90 6-45 •76 •04
Rent free ...... 1-37 2-58 ■90 •05
Owned outright ..... 1-42 2-89 ■89 •05
Owned with mortgage .... 201 3-66 ■86 •04
Analysis by ownership of deep-freezerHouseholds owning a deep-freezer 1-84 3-40 ■87 •04
Households not owning a deep-freezer 1-65 3 05 ■88 •04
(a) See Glossary.
(b) Including Greater London for which separate results are given in the analysis according to
type of area.
Tables 111
TABLE 31
A verage number of mid-day meals per week per child aged 5-14 years, 1981
Meals not from thehousehold supply
Meals from thehousehold supply
Schoolmeals
Othermeals out
Packedmeals
Other
All households 2-26 018 1-21 3-35
Analysis by regionScotland ...... 203 0-22 0-67 408Wales 2-60 0-22 0-99 319England ...... 2-26 017 1-28 3-29
North 3-33 017 0-40 310Yorkshire and Humberside 2-84 0-24 0-63 3-29North West 2-47 0-17 1-21 315East Midlands ..... 2-14 014 0-73 3-99West Midlands 1-84 0-12 1-37 3-67South West 2-30 015 1-59 2-96South East (a)/East Anglia 1-92 0-17 1-71 3-20
Analysis by type of areaGreater London .... 204 019 1-36 3-41
Metropolitan districts and the CentralClydeside conurbation 2-76 018 0-58 3-48
Non-metropolitan districts: —Wards with electorate per acre of—7 or more ..... 206 0-20 1-23 3-51
3 but less than 7 2-07 018 1-70 3 05
0 -5 but less than 3 .... 1-97 016 1-56 3-31
less than 0-5 2-35 015 1-26 3-24
Analysis by income groupAl 2-64 0-22 1-25 . 2-89A2 2- 16 015 1-82 2-87B 214 0-21 1-47 318C 207 018 117 3-58D 2-67 016 0-43 3-74El (ft) (A) (ft) (ft)E2 3-43 0-07 0-51 2-99OAP (all) (b) (ft) (ft) (ft)
Analysis by household compositionNo. of No. ofadults children
1 1 or more 3-32 015 0-67 2-862 1 2-30 0-31 1-38 3012 2 206 0-20 1-45 3-292 3 214 013 1-24 3-492 4 or more 2-46 007 0-87 3-60
3 or more 1 or 2 2-40 0-24 1-10 3-263 or more 3 or more 2-27 017 0-58 3-98
Analysis by age of housewifeUnder 25 years ..... 2-29 0-23 0-35 413
25-34 2-20 012 1-15 3-5335-44 2-28 0-22 1-31 31945-54 2-57 0-21 111 31155 - 64 1-41 015 0-81 4-6365 - 74 (ft) (ft) (ft) (ft)75 and over . (A) (A) (ft) (ft)
1 12 Household Food Consumption and Expenditure: 198 1
TABLE 31 —continued
Meals not from thehousehold supply
Meals from thehousehold supply
Analysis by housing tenure
Schoolmeals
Othermeals out
PackedOther
Unfurnished: council .... 2-59 016 0-78 3-47other rented 1-94 0-23 0-84 3-99
3 05 010 0-71 3-142-58 007 1-02 3-332-25 0-19 1-15 3-41
Owned with mortgage .... 2-04 018 1-57 3-21
Analysis by ownership of deep-freezerHouseholds owning a deep-freezer 2-20 019 1-39 3-22Households not owning a deep-freezer 2-34 015 0-92 3-59
(a) Including Greater London, for which separate results are given in the analysis according totype of area.
(b) Estimates are not shown because these households contain very few children (see Table 4,Appendix A).
Tables 113
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Tables 117
TABLE 33
Nutritional value of household food: national averages, 1981
Jan/ April/ July/ Oct/ YearlyMarch June Sept Dec Average
(0 Consumption per person per day
aergy . (kcal) 2210 2160 2210 2270 2210
(MJ) 9-3 91 9-3 9-5 9-3otal protein • (8) 71-7 70-3 71-9 72-2 71-5mimal protein • (g) 45-8 44-9 45-9 45-7 45-6at ■ (g) 104 102 102 106 104
atty acids:saturated . (g) 45-9 45-1 45- 1 46-1 45-6monounsaturated (g) 39- 1 38-3 38-5 39-8 38-9polyunsaturated . (g) 11-3 111 11-2 11-9 11-4
Carbohydrate (a) (g) 262 256 265 275 264
Calcium ■ (mg) 940 950 950 960 950
ran . • (mg) 10-9 10-7 111 111 10-9Iiiamin ■ (mg) 116 1-14 116 1-16 1-15tiboflavin • (mg) 1-90 1-84 1-86 1-88 1-87
Nicotinic acid • (mg) 14-1 13-5 140 14-2 13-9
ficotink acid equivalent . ■ (mg) 29-3 28-4 29-2 29-5 29- 1
fitaminCfitamin A:
retinol
• (mg) 54 56 71 56 59
• (Mg) 990 930 920 1000 960
0-carotene • Oig) 2530 2150 2010 2600 2320
total (retinol equivalent) • (Mg) 1410 1280 1250 1430 1340fitamin D(c) ■ Oig) 2-85 2-98 2-99 314 2-99
—
(/'/) as a percentage of recommended intake (b)energy 97 97 99 102 99'rotein 125 125 128 129 127
(as a percentage of minimum require-ment) 172 172 175 176 174
^kium 169 173 173 174 172ion . 100 99 103 103 101rhiamin
'123 123 126 127 125
libofiavin 136 134 136 137 136Nicotinic acid equivalent . ■ • 184 182 187 189 185
VitaminC . 184 196 245 194 205VitaminA (retinol equivalent) • 198 185 180 206 192"
(Hi) Percentage of energy derived fromprotein, jfat and carbohydrate
Protein 13-0 130 130 12-7 12-9Fa. ... 42-4 42-6 41-8 41-9 42-2Carbohydrate ■ 44-5 44-4 45-1 45-4 44-9
(iv) Animal protein as a percentage of total protein
63-9 63-9 63-8 63-4 63-7
118 Household Food Consumption and Expenditure: 1981
TABLE 33 —continued
Jan/ April/ July/ Oct/ Yearly
March June Sept Dec Average
(v) Consumption of nutrients per 1000 lead
Total protein (g) 32-5 32-5 32-5 31 -8 32-3
Animal protein • (g) 20-8 20-8 20-8 20-2 20-6
Fat . • (g) 47 47 46 47 47
Fatty acids:saturated . (8) 20-8 20-9 20-4 20-4 20-6
monounsaturated (g) 17-7 17-7 17-4 17-6 17-6
polyunsaturated . (g) 5-1 5-2 5-1 5-3 5-2
Carbohydrate • (g) 118 118 120 121 120Calcium ■ (mg) 428 438 431 421 429Iron .... ■ (mg) 4-9 4-9 50 4-9 5-0
Thiamin ■ (mg) 0-53 0-53 0-53 0-51 0-52
Riboflavin . (mg) 0-86 0-85 0-84 0-83 0-85
Nicotinic acid equivalent . . (mg) 13-3 131 13-2 13-0 13-2
Vitamin C • (mg) 24 26 32 25 27
Vitamin A (retinol equivalent) • (Mg) 637 594 567 632 608
Vitamin D (c) • (W?) 1-29 1-38 1-35 1-38 1-35
(a) Available carbohydrate, calculated as monosaccharide.
(b) Estimates of percentage adequacy are based on the recommendations of the Department of
Health and Social Security (1979). In deriving these percentages, a conventional deduction of 10
per cent is made from the consumption figures given in Section (i) of the table to allow for
wastage.
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by the Survey.
Tables
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122 Household Food Consumption and Expenditure: 1981
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Tables 123
Less
than vtoooo a -r O — S r- o
14
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7
Non-m
et r
op
olit
an
diu
rict
i
J,o
£
0-5
a
0-5
but
less
than
3
97
01
0-9
1-1
7I'M 14
02
9-2
60
22
90
13
20 30
9
iL
22
30 9-4
71
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60
10
3
46
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9-7
11
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Ward
sw
ith
ele
ct
94
01
0-6
1-1
1
1-
86
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39 2-8
7
Typ
eof
are
a In2
11
0 89
68
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4-5
10
1
44
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7-6
10
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49
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02
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or
more
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1-
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Metr
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tric
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the
Centr
al
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esi
dc
conur
bati
on
21
70
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10
1
26
19
30
99
02
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01
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Lond
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r- r- — nt>» se2!8r*>— Jn
ss sssssss 8
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sa psssssg 8
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' s*£ss *R=g|2--ias 98
12
5
16
91
75
10
01
23
13
61
83
21
9
20
1
Wen
Mid
land
lion
perpi
23
60 9-9
74
-04
4-8
10
7
46
-73
9-7
12
-8
29
41
05
01
1-1
1-2
1
1 -88
13
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7
95
02
12
01
31
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SS PSSSSS8 £
Mid
land
) Consu
mp
23
60 9-9
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7-5
11
3
49
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78
10
00
11
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1 -20
1 -91
1-4
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10 31
6
sa
perc
ent*
1 55
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51
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31
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18
41
84
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1
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17
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10 9
3
45
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43
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90
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26
39
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40
29
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85
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09
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71
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45-
63
8-9
11
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95
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13
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91
59 2-9
9
!! 26
4
96
02
32
01
34
0 sr ?P5asa§ s
||3S3 S3SS||||||| mi
■'I
Fat
...
monounsa
tura
ted
poly
unsa
tura
ted
Carb
ohyd
rate
Calc
ium
Iron
...
Nic
oti
nic
aci
deq
uiv
ale
nt
tota
l (re
tinoieq
uiv
ale
nt)
Vit
am
in
D
Energ
yPro
tein
(as
a
perc
enta
ge
of
mi
req
uir
em
ent)
Calc
ium
.Ir
on
Nic
oti
nic
aci
deq
uiv
ale
nt
Vit
am
in
C
Vit
am
in
A
(reti
noi e
quiv
ale
nt)
Energ
y
Tota
lp
rote
inA
nim
al
pro
tein
Fatt
yaci
ds
satu
rate
d
Thia
min
Rib
oflavin
Nic
oti
nic
aci
d
Vit
am
in
C
Vit
am
inA
:re
tinoi
/3-c
aro
tcne
Thia
min
lUb
oflavin
124 Household Food Consumption and Expenditure: 1981
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Tables 125
%e* r—oor- o acr~,*t go«N—mm tn
OH
ouse
hold
swit
hout
an
earn
er
a
era
or
more
s
25
20
10
-68
00
12
1
54
04
5-4
13
12
94
10
60
12
-2
21
71
6-4
33
-37
9
11
70
30
30
16
70 3-6
2
Gro
ssw
eekl
yinco
me
of
head
of
house
hold Lf Q
21
90 9-2
69
-54
2-4
99
42
-63
7-4
11
22
73
91
01
0-8
11
41
-75
13
-42
8-2
49
94
02
14
01
30
0 30
4
Inco
me
gro
up
£7
3and
under£
12
3
er
pers
on
per
da;
House
hold
sw
ith
one
or
more
earn
ers
U
22
20 9-3
71-5
44
-71
02
44
83
8-6
11
-33
26
99
40 10
-9
1-8
31
3-8
29
05
5
95
02
22
01
32
0 2-9
3
I $3EE25S3§*
£1
23a
nd
under£
21
0
|
S cac rN-w— oo— S a
ffi•
£2
10
and
over
< r-«oi— oo rs >o— oS
13
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8-1
72
93
02
36
01
32
0 2-7
4 IB
£2
10a
nd
under£
30
0
20
40 8-6
67
-64
5
0
99
43
-83
6-7
11
-12
35
94
01
0-4
10
7
1 -86 M
£3
00
and
ow —r-IN —oom r*2JX © P
< =*« igr
9-3
71
-54
5-6
45
-63
8-9
11
4
10
-9
11
31
-87
13
-92
9-1
59
96
02
32
01
34
0 2-9
9
22
10
10
4
26
49
50
Nic
oti
nic
aci
deq
uiv
ale
nt.
....
Vit
am
in
A
(rct
inol e
quiv
ale
nt)
....
Energ
y-
Tota
lp
rote
inA
nim
a]
pro
tein
Fa Fatt
yaci
ds:
satu
rate
dm
onounsa
tura
ted
poly
unsa
tura
ted
Nic
oti
nic
ad
dN
icoti
nic
ad
deq
uiv
ale
nt
Vit
am
in
C
Vit
am
inA
:
tota
l (rc
tinole
quiv
ale
nt
Vit
am
in
D
(asa
perc
em
aaeofnim
imum
req
uir
em
ent)
.
0-c
aro
tene
Mi rcti
nol
126 Household Food Consumption and Expenditure: 1981
OA
P
(iv)A
nim
al
pro
tein
as
a
perc
enta
geo
fto
tal p
rote
in
66
-3
|66
-56
6-5
63
-0
|62
-6
j60
-9
|66
-8
|62
-4
|65
-7
31-
S2
0-7
47
21
-0
17
-74
-81
20
41
4 4-6
0-5
00
-85
12
-72
26
10 1-
43
House
hold
sw
ithout
an
earn
er Le
ssth
an
£7
5
a 31
-41
9-6
45 19
-91
70
5-0
12
44
26 4-9
0-5
2O
K1
2-7
26
62
9 1-
46
£7
5or
more
2 12
-74
3-4
43
-9
31
-82
1-2
48
21
-41
80
5-2
11
74
21 4
8
0-5
10
-86
13
-2
31 66
5 1-
44
rG
ross
weekl
yinco
me
of
head
of
house
hold
Less
than
£7
5
a
i
31
-71
9-3
45 19
-41
7-1
51
12
44
14 4-9
0-5
2
0
80
12
-9
23 59
3 1
39
i kcal
Inco
me
gro
up
£7
5and
under£
12
5
o ■g
C*>*0IT*
ulr
ienis
per1
00
0
32
-22
0-2
46
20
-21
7-4
5-2
12
14
26 4-9
0-5
2
0
82
13
12
55
93 1 -3
2
8 — ^ -?
o.
House
hold
swit
hone
or
more
earn
ers E
P
£1
25a
nd
under£
21
0
1
energ
yderi
vedfi c
m 13
-24
3-3
43
-5
Perc
enta
geo
f
<v)C
£2
10
and
over
All
A
13
-34
3-8
42
-9
33
-22
21
49
21
-61
81
5-4
11
44
60 51
0-5
30
-91
13
-63
56
38 1-
32
sa
of
r*y<or-l
33
-1
22
04
8
21-
51
80
5-4
US
46
2 51
0-5
30
-91
13
-53
3 1-
33
r-i «-i—ft 64
5
£3
00
and
over
< 13
-54
4-5
42
0
33
-62
2-3
49
22
-21
8-4
5-2
11
24
54 5-2
0-5
50
-90
14
04
06
07 1 -2
9
All
house
hold
s
12
-94
2-2
44
-9
63
-7
32
-32
0
6
47
20
-61
7-6
5-2
12
04
29 5-0
0-5
20
- 85
13
-22
76
08 1-
35
Pro
tein
......
Fat
Carb
ohyd
rate
.....
Tota
lp
rote
in..
....
(g)
Anim
al
pro
tein
......
(g)
Fat
(g>
satu
rate
d..
....
(g)
monounsa
tura
ted
.....
(g)
poly
unsa
tura
ted
.....
(g)
Carb
ohyd
rate
......
(g)
Calc
ium
......
(mg
)Ir
on
(mg
)Thia
min
......
(mg
)R
iboflavin
(mg
)N
icoti
nic
aci
deq
uiv
ale
nt
....
(mg
)V
itam
in
C
(mg
)V
itam
in
A
(reti
nol e
quiv
ale
nt)
(ug
)V
itam
in
D
......
(>ig
)
Fatt
yaci
ds:
Tables 127
1
g*s£s 5*Igg=--=S85o
s
1
5
0
c
10
07
8-7
51"3
11
1
49
-64
20
11
-32
82
11
-81
-22
32
06
5 31
2
- o
11
10
25
60
15
40
1 | BsH. &zmz!S§s,
I
"S
n
-1
-
25
30
10
-68
2-8
54
-71
23
54
-14
6-5
13
-32
91
12
-21
-27
ill'
33
-86
9
--=•
a
11
30
27
80
-
£I
5
25
10
10
-5
52
-31
17
52
-84
3-4
12
-23
02
11
20
12
-2
1 -29
,i:f
32
-17
2o
12
20
27
90
Energ
y(K
cal)
(MJ)
Tota
lp
rote
in..
....
..(g
)A
nim
al
pro
tein
.......
(g)
Fat
(g)
satu
rate
d..
....
..(g
)m
onounsa
turate
d.......
(g)
poly
unsa
tura
ted
.......
(g)
Carb
ohyd
rate
U)
Calc
ium
....
....
(mg)
Iron
....
....
.(m
g)
Thia
min
....
....
(mg)
Rib
oflavin
....
....
(mg)
Nic
oti
nic
aci
d..
....
..(m
g)
Nic
oti
nic
aci
deq
uiv
ale
nt
......
(mg)
Vit
am
in
C
(mg
)
reti
nol
....
....
(/ig
)0
-caro
tene
....
....
yjg
)to
tal (
reti
nol e
quiv
ale
nt)
......
(>ig
)V
itam
in
D
....
...
(jig
)
(asa
perc
enta
geof
min
imum
req
uir
em
ent)
....
Vit
am
in
C
....
....
.V
itam
in
A
(reti
nol e
quiv
ale
nt)
......
1
No.
of
child
ren
Energ
y
c1
Fatt
yaci
ds:
Vit
am
inA
:
Household Food Consumption and Expenditure: 1981
■*©«
o ^ •©
sis
O •*v.
s »
—*
r- r- r- r- £1 oe S
8=3
S = *
32
-52
0-7
47
r- r-» «SS w X
geSSe •» ft—« CT<r- r-i o«n«5<0 S
O 0< O *nos O*moboe **i
E HE EE 35
I
O. U
g wc p
1*
Ms
a »iif|j.1leiis
Nutr
itio
nal
valu
eof
food
inhouse
hold
sof
diffe
rent
com
posi
tion
wit
hin
inco
me
gro
up
s,1
98
1
3
or
more
ad
ult
s,
1or
more
child
ren
19
90
21
20
22
60
20
50 8
-4
8-9
9-5
8-6
67
-66
9-
1
70
-66
2-9
44
-2
43
-54
1-2
35
-6
91
10
19
8
86
40
-64
41
42
-8
36
-6
4
or
more
child
ren
(20
80
)1
96
01
83
01
74
0 (8-8
)8
-27
-77
-3
(64
-2)
59
-85
6-3
54
-4
(39
-6)
36
-4
33
-73
0-6
(95
)8
78
16
7
(41
-5)
37
-63
5-2
28
-8
child
ren
8-4
8-4
8-3
8-4
60
-76
1-8
59
-76
1-5
38
-3
37
-93
50
34
-8
41
-8
40
-93
8-8
35
-2
2
ad
ult
sand
3
(i)
Consu
mpti
on
per
pers
on
per
day
20
00
19
90
19
90
19
80
98
93
89
84
House
hold
sw
ith
child
ren
81
8-3
8-6
7-8
63
-4
65
-86
5-2
59
-3
41
-6
43
04
0-6
36
-3
42
-0
41
-54
1-6
36
-72
19
20
19
80
20
50
18
70
93
94
96
85
child 90 8-8
90
8-8
71
-37
0-2
70
-86
9-9
48
-9
46
-14
5-5
45
-1
46
1
44
-64
3-9
44
-1
1
adult
,
1
or
more
child
ren
1
21
50
20
90
21
30
21
00
10
51
01
10
09
9
Adult
sonly
*
(22
80
)2
19
02
08
0 * (9-6
)9
-28
-7 *
(69
-
1)
71
-56
40 »
(42
-7)
44
-93
7-7 *
(10
8)
98
92 •
(46
-1)
43
-1
38
-8
22
90
23
70
24
50
25
30 9
-61
00
10
-31
0-6
79
-4
80
-68
1-4
80
-5
54
-8
54
-25
2-8
51
-1
11
8
11
91
16
11
8
52
-65
30
51
-0
51
-5
Inco
me
gro
up
A B C
D&
E2 A B C
D&
E2 A B C
D&
E2 A B C
D&
E2 A B C
D&
E2 A B C
D&
E2
.
(kca
l)
(MJ)
•
(g)
.
(g)
•
(g)
•
(g)
Energ
y
Tota
lp
rote
in
.
Anim
al
pro
tein
Fat
Fatt
yaci
ds:
satu
rate
d.
130 Household Food Consumption and Expenditure: 1981
O v>Q wE* E-S
2o
c
O v£=2
c
2
— S? B
■ Si
-a<
8 Hjc a
00N^N*■*")p- r*Nr-l >n — NOO00 =2t8rn f*l f*i
S1--0 —•0 el **> S8g§ 0o£;0>
m oToo 00—
mnS In ■—-
(26
1)
25
0
23
32
46
(10
30
)8
30
79
07
,0 O ON00On
sc — <n r- on o>no r- g$gB« »n <n— 2222 «n — cs m
00 00 00 OOONON0>On
« m ^ <N 00 — O v~i On<NfS -nt gggoTt SO (N
f*"> 2SS2 ONO O ON
— <N— <N
ON* 00 00
M ONOnNO
r^i co f*i 2 i i 2 fill £-000
MM NO r-Tno r«-iOfNlM
* SKS •p* * 228 • £; O O * -—-
^ »rtr- no — ^- 00
O;,on 00
NOON— *n«n — CNicsirNi
33SS
10
20
10
20
10
30
10
50 — — fN <s
is c5 F5
a a a
<Naw UJ
<60U*
Q Q Q 0 Q C
■a
"3) "3
E E S
IS
TA
BLE
38
—co
nti
nued
3
or
more
ad
ult
s,
1or
more
child
ren
1-8
31
-75
1-7
1
1-4
8
13
-61
3-6
13
-31
1-8
28
02
8-2
28
-22
5-3
69 58
54
45
78
0
77
09
10
75
0
20
40
22
50
21
30
15
90
4
or
more
child
ren
(2-0
4)
1-7
0
1-5
01
-39
(12
-1)
12
-
1
10
-7
10
-9
(26
0)
24
-82
2-7
22
-5
(48
)5
2
39
32
(11
60
)8
10
58
06
80
(20
60
)2
12
01
40
0
19
30
pers
on
per
day—
conti
nued
child
ren
1-7
4
1-6
61
-59
1-5
6
11
-9
12
-11
1-2
11
-6
24
-82
5-2
23
-9
24
-72
ad
ult
sand
3
58
49
40
42
86
08
50
78
06
60
21
30
20
50
17
20
16
60
House
hold
sw
ith
child
ren
1-7
7
1-7
91
-74
1-5
9
12
-
1
12
-9
12
-71
1-7
25
-62
6-9
26
-62
4-42
71
57
50
40
87
0
84
08
40
68
0
22
30
22
20
20
30
17
80
sum
pti
on
per
child 1
-99
1-8
8
1 -86
1-7
8
14
-3
13
-8
13
-71
3-6
29
-32
8-6
28
-72
8-31
78
66
56
46
11
00
97
09
90
99
0
30
00
24
80
20
60
24
00
1
adult
,
1
or
more
child
ren (i)
Con
• (1-7
4)
1-7
8
1-7
3
•
(14
-
1)
13
-81
2-2
*
(28
-6)
29
02
5-8 *
(60
)5
44
7 *
(83
0)
61
09
60 •
(14
00
)1
69
01
74
0
Adult
sonly
20
4
2-0
32
04
21
1
15
-7
16
11
60
15
-5
32
-4
33
03
3-2
32
-5
82
78
65
65
10
20
10
50
11
30
12
10
26
00
28
10
27
20
27
20
Inco
me
gro
up
A B C
D&
E2 A B C
D&
E2 A B C
D&
E2 A B C
D&
E2 A B C
D&
E2 A B C
D&
E2
•
(nig
)
•
(mg
)
•
(mg
)
■
(mg
)
•(M
8)
•
04
)
Rib
oflavin
Nic
oti
nic
aci
d
Nic
oti
nic
aci
dequiv
ale
nt
Vit
am
in
C
.
Vit
am
inA
:re
tinol
.
|3-c
aro
tene
132 Household Food Consumption and Expenditure: 1981
O vn OE-3 E-
9 ox o\ r»o g o o «sriMfs
C
'I
????i - » O
r* on «n 00
3-a
2o
J!3oI
= S2SS nnmm8 «^<m-on
-1
"S3
c8I
oor«->
UJ-J
<
■9 OQOO WMNN> —• 00 rn ON
c ^
co
OO9 00
B oo In
3-a<
R § rtJ- v» \
Onro — n©
<Sm m m
On(> ^ OO NN-O r- ^vO-t 3Cr- ^5^1
ooooooo rj o O © r- ^ ^ r- m r« —I
E SSiSS *2S= ss?;*
c
(N^frcioo <Nrr oo (N © \C o r- -tono^onoo r4 <n— — r- r- r- v-> v, w ^-1
4* oonOnon ^ f7!riis on oe t- r- ao r" 3
• nqq • £T© fN • nnso • oo— mlooo rsimiN r- oof- «^<rw
© © O O tnt*»w oooooor-- ^ © > £^
ttJ UJ
Q Q
fN (NHUB)<oau^ <oqo^ <oau <«cj^ <«cj^
Q Q Q Q
ST
o
11
Tables 133
8
3or
more
ad
ult
s,
1
or
more
child
ren
sasss as2= 22=2
4
or
more
child
ren
SSr5S S8S2 SRSg K3X« SSgSR
a
iraA
re—
conti
n
child
ren
2
ad
ult
sand
3
93
92
87
12
71
21
11
1
11
9
14
3
13
21
21
12
0
17
8
17
51
60
16
7
22
5
18
8
15
01
53
20
6
19
41
65
14
7
'com
mend
ed
i,
House
hold
sw
ith
child
ren
2
95
97
95
89
12
0
12
51
20
11
7
14
31
44
13
61
28
18
11
90
18
31
72
27
6
21
6
18
71
46
20
4
19
71
87
15
6
'rce
nta
ge
of
rt
■o~~
1c
11
11
04
10
2Q
Q
13
21
26
12
2
12
2
16
0
14
51
40
13
3
20
7
19
41
90
18
5
29
4
23
3
19
61
60
25
42
09
1%
20
2
o
1
adult
,
1
or
more
child
ren
Q*lT _ _ _ _ _■C^ • m • —'
«o — • — » # P*~Q * mm in•o o * o 222 222 222 ?j 8 — 2 2 S
Adult
sonly
===2 Esss sfss gsa§
Inco
me
gro
up bi u uj ui u B
d
<bbu^ <aau^ <oou^ <oau <«U^ <oqu^<«U^ <oqu^(N fN fN fN fS fN
D Q Q Q Q Q
Thia
min
....
..
Rib
oflavin
....
..
Nic
oti
nic
aci
deq
uiv
ale
nt
....
Vit
am
in
C
....
..
Vit
am
in
A
(reti
nol
eq
uiv
ale
nt)
132 Household Food Consumption and Expenditure: 1981
•5
3or
more
ad
ult
s,
1
or
more
child
ren
11
20
11
40
12
70
10
10 2
-44
2-9
12
-93
2-7
4
N}J» » M*t otomt- —coco
4or
more
child
ren
ly
—co
nti
nued
(15
00
)1
17
08
10
10
00 (3-3
0)
2-8
42
-12
2-2
5
Ooooooo MOOS i^ttt-i r~ r<—
child
ren
2-7
32
-92
2-5
7
2-8
1
I £2S= SS^S SSS;
2
ad
ult
sand
3
12
20
11
90
10
60
94
0
House
hold
sw
ith
child
ren it |
e ^OgQrs rs r4 <N | gSSS 8322 RiSRK
isum
pti
on
per
3-2
12
-68
2-8
32
-95
Is
a
perc
enla
g£
16
10
13
80
13
30
13
90
10
6
97
95
97
14
0
13
01
26
12
8
19
21
80
17
7
17
4
18
7
17
11
70
16
3
1
adult
,
1
or
more
child
ren
s
(i)
Cor
1
(2-8
7)
2-9
02
-89
g
Adult
sonly
(10
70
)8
90
12
50 • *
§88• §§S *
§S£* fq;!?
2-
99
3
03
3-
21
3-6
6
14
50
15
20
15
80
16
70 S8o8 SSSS SSSfS §§SS
Inco
me
gro
up S
3 uj w 2
Q Q
<tou^ <«u,a <nU4 <cau^D Q Q Q
tota
l(r
eti
nol
eq
uiv
ale
nt)
(jjg
)
Vit
am
in
D
.
.
(jig
)
Energ
y..
....
(as
a
perc
enta
ge
of
min
imum
req
uir
em
ent)
Calc
ium
Vit
am
inA
—co
nti
nued
Tables 133
23oJZ
u uB « B BQ ■ Q G
o g
■—o j=
^ 0
~sg
* 52
3<
v» on 00 r- tj- <no — r- r- oc ot t+ q — ^ o» co r-«s©*r\ <nOnon On00 <n<n— — m <s« © oooor-»n «n © 00 no \o r-— — — ^_— — — — — — — <nr5 ~ — ********
O 00 r» 00 niNO- SO<N © 00 no *r\ *r\ 00 On^ (N in»wvO
rp r- — « on <n— o oo^Qh mooOw no v>r»0\ On00 00 fN M — — NtmrsiN r- t- no >© rj 00 >a>ri
^ o
«r>t-"nO\ O *n © r- m^-soop — OroiN no *o r- n© ^ c- r-onononoo <nrs m — m <N 00 on 00 r- — 00^ Q a\ 00 «n
gO — ^ On <Nn©M Psl Q«ftQm f ^ O »n ^ >©Q t ^2 «OOa mNH H ^ ^ ^ © OnOnao OjrqONvo CJ
Ong
*s * 0\ NO?T> # « v©—« • <N — » — rv|»n • — © • vi voO © ONOn (S (N n wrt^t OnOv00 rs©^
00 \D^O
mm~+— o r- oc <om vn Q 00 r- m ■f »0 —«-Nn 03t9P— — — — IN N(N n ttrin Q O ON00 00 sO — O QQQQ— — — — — — — — — —<— — P5 <N— — (N <N<N r$ (N *N *N
<N <N <N CN fSEM W UJ UJ UJ UJ
<mu*g <«U«y <ooo^ <oao^ <«U^ <aau^Q q d Q a a
134 Household Food Consumption and Expenditure: 1981
Inco
me
gro
up
Adult
sonly
Fat
Fatt
yaci
ds:
satu
rate
d
monoun
satu
rate
d
poly
unsa
tura
ted
Carb
ohyd
rate
Calc
ium
23
-02
2-3
20
-82
0-4
19
-2
18
-81
7-9
17
-6
5-5
51
51
5-1
51
50
47
46
10
7
11
11
18
12
1
44
8
42
84
19
41
7
D&
E2
D&
E2
D&
E2
D&
E2
D&
E2
D&
E2A B C A B C A B C A B C A B C A B C
(8)
(8)
(g)
(g)
(g)
(mg
)
House
hold
sw
ith
3or
more
ad
ult
s,
1
or
more
child
ren
4
or
more
child
ren
child
ren
2
ad
ult
sand
3
child
ren
2
child1
1
adult
,
1
or
more
child
ren
(v)
Consu
mpti
on
of
nutr
ients
per
10
00
kcal—
conti
nued
(47
)4
54
4
(20
-2)
19
-71
8-7
(18 17
16
'
(5-4
)4
-
95-4
(12
2)
12
4
12
8
(40
1)
41
5
43
1
46
48
44
42
20
-42
0-8
18
-91
7-9
16
-8
17
-91
6-3
15
-8
4-9
5-3
5-0
51
12
11
18
12
9
13
3
47
7
42
54
14
39
3
(45
)4
54
4
38
(20
-0)
19
-2
19
-31
6-5
(16
-9)
16
-9
16
-61
4-5
(5-2
)5
-2
5-3
4-2
(12
5)
12
7
12
71
41
(49
5)
42
14
34
40
5
49
47
45
42
20
-92
0-6
19
-51
7-7
18
-3
17
-61
6-7
16
0
6-2
5-3
5-5
5-2
11
71
21
12
7
13
3
43
64
28
43
5
43
0
48
48
47
46
21
-9
21
-0
20
-31
9-7
17
-81
7-8
17
-8
17
-3
5-1
5-1
5-4
5-1
11
61
18
12
01
24
47
4
45
34
30
43
6
49
48
47
47
21
-42
1-4
20
-62
0-9
18
-2
17
-9
17
-61
7-9
5-6
5-4
5-2
4-9
11
5
11
61
19
11
8
45
64
56
45
04
31
136 Household Food Consumption and Expenditure: 1981
,g
UJ
3or
more
ad
ult
s,
1
or
more
child
ren — oonoo ?iinir>>r> Onoo i- r- -m«iNt
•n">*'* oooo ooooS3<33r3
— — <nw»«r>«n*
4
or
more
child
ren
(5
3)
50
4-
8
5-
2
(0-5
6)
0-5
60
-53
0-5
7
(0-9
8)
0-8
7
0-8
20
-80
(12
-5)
12
-71
2-4
12
-9
ued
(23
)2
7
21 18
(72
1)
59
44
43
57
6
0kc
al—
conlin
child
ren
4-
9
5-
0
4-8
4-9
0-5
40
-53
0-5
10
-54
0-8
70
-84
0-8
0
0-7
9
12
-41
2-7
12
1
12
-5
2
ad
ult
sand
3
29
25
20
21
60
9
59
9
53
64
74
rients
per
10
CA
House
hold
sw
ith
child
ren
5-2
5-2
50
5-1
0-5
30
-55
0-5
30
-54
0-9
20
-91
0-8
50
-86
13
-41
3-6
13
-01
312
37
29
24
21
64
9
61
2
57
45
21
mpti
on
of
nul
5-2
5-2
51
5-1
0-5
10
-54
0-5
30
-52
0-9
20
-90
0-8
70
-85
13
6
13
-71
3-5
13
-4
CI 36
32
26
22
74
6
65
9
62
46
62
1
adult
,
1
or
more
child
ren
(v)
Consu
,
• (51
)4
-9
50
(0-4
8)
0-5
10
-54
(0-7
6)
0-8
10
-83
(12
-5)
13
-2
12
-4
Adult
sonly
• • •
(26
)2
5
23 •
(46
7)
40
76
04
5-1
50
4-9
4-9
0-5
10
-52
0-5
10
-51
0-8
90
-86
0-8
30
-83
14
-21
3-9
13
-61
2-9
Inco
me
gro
up
<ddoo8 <eou$j <mu$s <mu^ <boU4 <aitj^Q Q Q Q Q Q
a fa a a a a
36
33
27
26
63
6
64
16
47
65
9
Iron
(mg
)
Thia
min
(mg
)
Rib
oflavin
....
.(m
g)
Nic
oti
nic
aci
dequiv
ale
nt
.
.
.
(mg
)
Vit
am
in
C
.....
(mg
)
Vit
am
in
A
(reti
nol
eq
uiv
ale
nt)
(i4
g)
TA
BLE
38
—co
nti
nued
3
or
more
ad
ult
s,
1
or
more
child
ren
1-2
31
-37
1-3
01
-34
10
99
9
89
81
93
4
or
more
child
ren
ued
(1-5
9)
1-4
51
-16
1-2
9
(90
)8
8
85
78
85
child
ren
) kcal—
conti
n
1-3
61
-47
1-2
9
1-4
2
2
ad
ult
sand
3
all
food
s
92
91 85
79
87
House
hold
sw
ith
child
ren
rients
per
10
01
1-2
2
1-3
11
-40
1-3
6
rgy
index
fa),
2
mpti
on
of
nut
1-4
9
1-2
8
1-3
3
1-4
0
)Pri
ceof
ene
11
4
10
39
48
8
99
child
1
adult
,
1
or
more
child
ren
1
(v)
Consu
• (1-2
6)
1-3
3
1-3
9
(vn
11
7
10
81
01
96
10
4
Adult
sonly
1 -31
1-2
8
1-3
1
1-4
5
•
(10
3)
10
28
7
90
12
51
16
10
59
9
All
inco
me
gro
ups
(b)
10
5
Inco
me
gro
up
D&
E2
D&
E2A B C A B C
Vit
am
in
D
(jig
)
•
Few
er
than
10
house
hold
s
in
the
sam
ple
.Fi
gure
s
in
bra
ckets
are
base
don
sam
ple
sof
more
than
9
but
few
er
than
20
house
hold
s.
(a)
These
ind
ices,
whic
hsh
ow
the
rela
tive
diffe
rence
s
in
"cost
per
calo
rie",
have
been
obta
ined
by
div
idin
gth
em
oney
valu
eof
food
ob
tain
ed
for
consu
mp
tion
in
each
gro
up
of
house
hold
sb
yit
senerg
yvalu
eand
exp
ress
ing
the
resu
ltas
a
perc
enta
ge
of
the
corr
esp
ondin
gquoti
ent
for
all
house
hold
s.
{b
)In
clud
ing
house
hold
snot
show
nels
ew
here
in
this
table
.
TA
BLE
39
Nutr
itio
nal
valu
eoff
ood
in
house
hold
scl
ass
ifie
dacc
ord
ing
toage
of
house
wife,
19
81
75
and
over
22
60 9
-57
1-8
47
-31
04
47
-63
8-4
10
-
1
27
79
90 10
-4 1-1
5
20
01
3-3
28
-6
52
10
40
20
50
13
80 3
-00
11
1
14
0
16
4
18
4
% 13
51
33
16
71
63
65
-74
26
00 12
-28
2-2
53
-71
22
54
-54
5-9
12
-43
12
10
70 12
-2
1-3
02
18
15
-93
3-3
64
12
00
28
00
16
60 3
-65
11
2
14
2
18
1
19
5
11
11
35
14
11
89
19
6
55
-64
10
-98
4-5
55
-3
54
-94
70
13
-3
12
-6 1-3
02
-1
61
6-6
34
-5
3-5
9
(i)
Consu
mpti
on
per
pers
on
per
day
25
90
12
4
30
11
07
0
69
12
30
27
90
17
00
(ii)
As
a
perc
enta
ge
of
reco
mm
end
ed
inta
ke 10
91
42
18
7
19
7
11
51
33
14
11
98
21
7
Age
of
house
wife
45
-54
24
50 10
-37
9-1
50
-3
11
4
49
-94
2-8
12
-62
95
10
20 11
-9 1-2
6
1-9
81
5-5
32
-36
5
10
00
25
00
14
20 3
-28
10
1
13
0
17
9
18
9
10
51
26
13
31
91
21
7
35
-44
21
40 9
06
8-7
43
-0
99
43
-3
37
-31
1-3
25
99
10 10
-7 1-1
4
1-8
01
3-6
28
-15
8
94
02
23
01
31
0 2-8
2
94
12
01
67
16
2
97
12
21
31
18
02
09
25
-34
19
20 8
-1
62
-73
9-6
90
39
-4
33
-69
-92
29
87
0 9-8 1-0
3
1-6
81
2-
1
25
-45
3
78
02
06
01
12
0 2-5
8
91
12
0
17
1
15
5
94
12
01
38
18
32
01
Under
25
18
60 7
-8
60
-63
8-4
88
38
03
3-2
10
-52
19
84
0 9-7
0-9
7
1 -61
11
-62
4-4
50
81
01
94
01
13
0 2-5
8
91
11
9
16
7
15
9
10
01
16
13
51
79
18
3
house
hold
sA
ll
22
10 9
-37
1-5
45
-61
04
45
-63
8-9
11
-4
26
49
50 10
-9 1-1
51
-87
13
-92
9-
1
59
96
02
32
01
34
0 2-9
9
99
12
7
17
4
17
2
10
11
25
13
61
85
20
5
.
(kca
l)(M
J)
•
(g)
•
(g)
•(g
)
(g)
•(g
)
•
(g)
•(g
)
■
(mg
)
•
(nig
)
■
(mg
)
•
(mg
)
•
(mg
)
•
(mg
)
■
(mg
)
■
(Mg
)
■
(MS
)
•
(Mg
)
•
(Mg
)
(as
a
perc
enta
ge
of
min
imum
req
uir
em
ent)
.
,
t
Tota
lp
rote
in
.
Anim
al
pro
tein
satu
rate
d.
monounsa
tura
ted
poly
unsa
tura
ted
.
Carb
ohyd
rate
Iron
....
Nic
oti
nic
aci
dN
icoti
nic
aci
deq
uiv
ale
nt
.
/3-c
aro
tene
.
tota
l(r
eti
nol
eq
uiv
ale
nt)
Nic
oti
nic
aci
deq
uiv
ale
nt
Energ
y
Fatt
yaci
ds:
Calc
ium
Thia
min
Rib
oflavin
Vit
am
in
C
Vit
am
inA
:
reti
nol
Vit
am
in
D
Energ
yPro
tein
Calc
ium
Thia
min
Rib
oflavin
Vit
am
inC
Fat
TA
BLE
39
—co
nti
nued
75and
over
12
-74
1-3
46
0
65
-9
31
-72
0-9
46
21
01
70
4-4
12
2
43
7 4-6
0-5
10
-88
12
-62
36
08 1
-33
65
-74
12
-74
2-3
45
-0
65
-4
31
-72
0-7
47
21
0
17
-74
-81
20
41
2 4-7
0-5
00
-84
12
-8
25
64
1 1-4
1
dra
terc
enta
ge
of
energ
yderi
ved
from
pro
tein
,fa
tand
carb
ohy
55
-64
13
14
3-3
43
-6
(iv)
Anim
al
pro
tein
as
a
perc
enta
ge
of
tota
lp
rote
in
65
-4
32
-72
1-4
21
-21
8-2
5-1
4-9
0-5
00
-84
13
-3 1-3
9
Vkc
al
48
11
64
14 27
65
5
Lgc
of
house
wife
(v)
Consu
mpti
on
of
nutr
ients
per
lOt
45
-54
12
-94
1-9
45
-2
63
-6
32
-32
0-5
46 20
-4
17
-55
-21
20
41
5 4-8
0-5
10
-81
13
-22
7
57
8 1-3
4
35
-44
12
-94
1-8
45
-4
62
-6
32
1
20
-
1
46
20
-21
7-4
5-3
12
14
27 5
00
-53
0-8
4
13
-22
7
61
0 1-3
2
25
-34
13
14
2-
1
44
-8
63
-1
32
-72
0-6
47
20
-6
17
-55
-2
11
94
55 5
-10
-54
0-8
7
13
-2
28
58
3 1-3
5
(iii)
Pt
Under
25
13
14
2-8
44
-2
63
-4
32
-62
0-7
47
20
-51
7-9
5-6
11
8
45
4 5-2
0-5
20
-87
13
12
7
60
9 1-3
9
house
hold
s
12
-94
2-2
44
-9
63
-7
32
-32
0-6
20
-6
17
-65
-2
50
0-5
20
-85
13
-2 1-3
5
All
47
12
04
29 27
60
8
•
(g)
(g)
•
(g)
(g)
(g)
•
(g)
(g)
•
(mg
)
•
(mg
)
■
(mg
)
•
(mg
)•
(mg
)
•
(mg
)
•
(M5
)
•
(Mg
)
Pro
tein
....
Fat
Carb
ohyd
rate
Tota
lp
rote
inA
nim
al
pro
tein
Fat sa
tura
ted
....
monounsa
tura
ted
poly
unsa
tura
ted
.
Carb
ohyd
rate
Calc
ium
....
Iron
....
.Thia
min
....
Rib
oflavin
....
Nic
oti
nic
aci
deq
uiv
ale
nt
Vit
am
in
C
....
Vit
am
inA
(reti
nol
eq
uiv
ale
nt)
Fatt
yaci
ds:
Vit
am
in
D
TA
BLE
40
Nutr
itio
nal
valu
eof
food
inhouse
hold
scl
ass
ifie
dacc
ord
ing
tohousi
ng
tenure
,1
98
1
All
house
hold
s
Type
of
dw
elli
ng
Unfu
rnis
hed
Counci
lO
ther
rente
d
Furn
ished,
rente
d
Rent
free
Ow
ned
outr
ight
Ow
ned
wit
h
Energ
y(k
cal)
(MJ)
Tota
lp
rote
in......
(g)
Anim
al
pro
tein
......
(g)
Fat
(g)
Fatt
yaci
ds:
satu
rate
d......
(g)
monounsa
tura
ted
.....
(g)
poly
unsa
tura
ted
.....
(g)
Carb
ohyd
rate
......
(g)
Calc
ium
....
...
(mg)
Iron
....
...
(mg)
Thia
min
....
...
(mg)
Rib
oflavin
......
(mg)
Nic
oti
nic
aci
d......
(mg)
Nic
oti
nic
aci
dequiv
ale
nt
....
(mg)
Vit
am
in
C
(mg)
Vit
am
inA
:re
tinol
......
fag)
0-c
aro
tene
......
(jig
)to
tal
(reti
nol
eq
uiv
ale
nt)
....
(jig
)V
itam
in
D
.....
(jig
)
22
10 9
-3
71
-54
5-6
10
4
45
38 11
26
49
50 10 1 1
13
29
1
59
9 15
87 9
96
0
23
20
13
40 2
-99
(i)
Consu
mpti
on
per
pers
on
per
day
22
40 9
-4
71
-54
4-5
10
2
44 38
11
27
59
10 11 1 1
14
29
1
50
97
02
06
0
13
10 3
010 1
68
2 0
22
50 9
-
4
73
-44
7-5
10
5
46
-4
39
-61
1-2
26
9
96
0 10
-9
1-1
7
1-8
91
4-
1
29
-6
59
95
02
20
01
31
0 30
4
16
70 7-0
58
-
1
37
-2
77
33
-92
8-8
90
1%
78
0 9-2
0-
93
1-
55
U-3
23
-56
6
71
02
21
01
08
0 20
7
23
20 9
-77
1-6
45
-8
11
4
49
44
3
0
13
-42
68
10
10 11
-1 11
41
-95
13
-52
8-9
52
10
80
23
10
14
60 3
-41
24
80 10
-
4
79
-35
11
11
6
51
-9
43
-31
2-4
2%
10
70 11
-
9
1-2
72
06
15
-43
2-2
68
11
00
26
70
15
40 3
-27
(ii)
As
a
perc
enta
ge
of
reco
mm
end
ed
inta
ke
Energ
yPro
tein
....
..
(as
a
perc
enta
ge
of
min
imum
req
uir
em
ent)
Calc
ium
Iron
....
..Thia
min
....
..R
iboflavin
.
.
,
,
20
60 8
-6
67
-64
3-5
98
43
-
1
36
-71
10
24
09
20 10
-5 11
0
1-
81
13
-32
7-5
62
88
0
23
80
12
80 2
-8
3
93
12
2
17
01
67
98
12
11
37
10
8
13
8
18
21
95
10
81
34
!4.
% 11
8
16
51
78
99
11
61
34
83
11
6
15
81
71
% 11
31
26
10
0
13
0
17
7
17
61
02
12
61
36
99
12
5
17
3
16
31
01
12
41
31
99
12
7
17
4
17
21
01
12
51
36
Ow
ned
wit
h
mort
gag
e
13
-24
2-9
43
-9
64
-4
32
-92
1-2
21
-01
7-9
5-4
5-1
0-5
30
-88
13
-4 1-3
8
18
3
22
21
92
48
11
74
49 30
62
1
Ow
ned
outr
ight
tin,
fat
and
carb
ohyd
rate 12
-8
42
-34
4-9
64
-4
32
-02
0-6
21
01
7-5
50
4-8
0-5
10
-83
13
0 1-3
2
nued
19
3
22
4
20
5
of
tota
lp
rote
in
47
12
0
43
2 28
62
3
inta
ke—
conti
er
10
00
kcal
Rent
free
12
-3
44
-34
3-4
64
-0
30
-8
19
-7
21
-31
8-5
5-8
4-8
0-4
90
-84
12
-4 1-4
7
Type
of
dw
elli
ng 17
51
73
19
8
49
11
64
36 23
62
9
(ii)
As
a
perc
enta
ge
of
reco
mm
ended
rived
from
pro
tt
as
a
perc
enta
ge
(v)
Consu
mpti
on
of
nutr
ients
p
Furn
ished,
rente
d
13
-94
1-8
44
-2
_6
4-1
34
-92
2-4
20
-31
7-3
5-4
5-5
0-5
6
0-9
31
4-1
1-2
4
16
82
57
17
1
46
11
84
71 40
64
9
tage
of
energ
ydt
(iv)
Anim
al
pro
tein
Oth
er
rente
d
13
-14
2-1
44
-8
64
-7
32
-62
11
20
-61
7-6
50
4-9
0-5
20
-84
13
-2 1-3
5
Unfu
rnis
hed
18
72
01
18
4
47
11
94
26 26
58
3
Counci
l
(iii)
Perc
en
12
-84
1-2
46
1
62
-2
31
-9
19
-8
19
-91
7-3
5-1
4-9
0-5
20
-81
13
-0 1
34
All
house
hold
s
18
4
17
31
87
46
12
34
06 22
58
5
12
-94
2-2
44
-9
63
-7
32
-32
0-6
20
-61
7-6
5-2
50
0-5
20
-85
13
-2 1-3
5
18
52
05
19
2
47
12
0
42
9 27
60
8
■(g
)
.
(g)
■
(8)
(g)
•(g
)■
(g)
.(g
)
•
(mg)
.
(mg)
.(m
g)
•(m
g)
•(M
S)
•(f
g)
Nic
oti
nic
aci
deq
uiv
ale
nt
Vit
am
in
A
(reti
nol
eq
uiv
ale
nt)
Fat
Fat m
onounsa
tura
ted
.
poly
unsa
tura
ted
Nic
oti
nic
aci
deq
uiv
ale
nt
Vit
am
in
C
.....
Vit
am
in
A
(reti
nol
eq
uiv
ale
nt)
Vit
am
inD
....
Fatt
yaci
ds:
TA
BLE
41
Nutr
itio
nal
valu
eoff
ood
inhouse
hold
sow
nin
g
a
deep-f
reeze
rand
inoth
er
house
hold
s,1
98
1
ft c
21
90
5;
71
1
e?
45
-5
§
10
3* 1
26
21
39
50
g-
10
-9a g
All
house
hold
s
j I
45
-2
i
38
-6
j
11
-3
!
11
5
c
13
-9
c
28
-9_
59
i
96
0
I
23
30
=
13
40
>
2-9
6"
Alt
ern
ati
ve
est
imate
sw
hic
hta
kein
toacc
ount
chang
es
in
deep
-fre
eze
rst
ock
s(a
)
1-8
7
98
12
6
17
11
71
10
11
24
House
hold
sow
nin
g
a
deep
-fre
eze
r
21
50 9
07
0-9
46
-2
10
3
45
-23
8-7
11
-42
51
94
0 10
-8 11
41
-88
14
-0
29
06
3
96
0
24
30
13
70 2
-95
96
12
5
17
3
16
91
00
UJ
per
day
nd
ed
inta
ke
(i)
Consu
mpti
on
per
pers
on
renta
ge
of
reco
mm
e
AU
house
hold
s
22
10 9
-3
71
-54
5-6
10
4
45
-63
8-9
11
-4
26
49
50 10
-9
11
51
-87
13
-92
9-
1
59
96
02
32
01
34
0 2-9
9
99
12
7
17
41
72
10
1
House
hold
snot
ow
nin
g
a
deep-f
reeze
r
(ii)
As
a
pei
House
hold
sow
nin
g
a
deep-f
reeze
r
22
50 9
-47
1-5
44
-6
10
3
45
-23
8-5
11
-22
76
96
0 11
0 11
61
-85
13
-62
8-8
54
95
02
21
0
13
10 2
-98
10
0
12
7
17
31
74
10
2
1
21
90 9
-2
71
-64
6-4
10
4
45
-9
39
-31
1-6
25
59
50 10
-9 11
51
-88
14
-22
9-3
63
97
02
42
0
13
70 3
-00
97
12
6
17
4
17
11
01
Thia
min
■
>
■
1
'
-1
.
(kca
l)
(MJ) (g
)(g
)
(g)
(g)
(g)
•
(g)
•
(K)
•
(mg
)
■
(mg
)•
(mg
)
•
(mg
)■
(mg
)
•
(mg
)
•
(mg
)
■
0«)
■O
ig)
•
(W)
•
(Mg
)
Energ
yPro
tein
(as
perc
enta
ge
of
min
imum
req
uir
em
ent)
CaJc
ium
Energ
y..
..
Anim
al
pro
tein
.
Fat
....
monounsa
tura
ted
poly
unsa
tura
ted
Calc
ium
....
Iron
....
Thifim
in
.
.
..
Nic
oti
nic
aci
d
.
Nic
oti
nic
aci
deq
uiv
ale
nt
reti
nol
....
tota
l(r
eti
nol
eq
uiv
ale
nt)
Tota
lp
rote
in
Fatt
yaci
ds:
satu
rate
d
Carb
ohyd
rate
Rib
oflavin
Vit
am
in
C
Vit
am
inA
:
0-c
aro
tene
Vit
am
in
D
Alt
ern
ati
ve
est
imate
sw
hic
hta
kein
to
acc
ount
chang
es
in
deep
-fre
eze
rst
ock
s(a
)
All
house
hold
s
13
-04
2-2
44
-8
64
-0
32
-42
0-7
20
-61
7-6
5-2
50
0-5
20
-85
13
-2 1-3
5
13
51
84
20
4
19
2
47
11
94
31 27
61
3
House
hold
sow
nin
g
a
deep
-fre
eze
r
(iii)
Perc
enta
ge
of
energ
yderi
ved
from
pro
tein
,fa
tand
carb
ohyd
rate
make
—co
nti
nued
13
-2
43
0
43
-8
65
-2
32
-92
1-5
21
-01
8-0
5-3
50
0-5
3
0-8
71
3-5 1-3
7
13
71
86
21
91
98
of
tota
lp
rote
in
(v)
Consu
mpti
on
of
nutr
ients
per
10
00
kcal
48
11
7
43
6 29
63
6
(ii)
As
a
perc
enta
ge
of
reco
mm
ended
i(i
v)
Anim
al
pro
tein
as
a
perc
enta
ge
All
house
hold
s
12
-94
2-2
44
-9
32
-32
0-6
20
-61
7-6
5-2
50
0-5
20
-85
13
-2 1-3
5
13
6
18
52
05
19
2
47
12
0
42
9 27
60
8
House
hold
snot
ow
nin
g
a
deep-f
reeze
r
12
-74
1-1
46
1
62
-5
31
-8
19
-9
20
-11
7-2
50
4-9
0-5
2
0-8
21
2-8 1-3
3
13
31
82
18
7
18
6
46
12
34
25 24
58
5
House
hold
sow
nin
g
a
deep-
freeze
r
13
14
3
0
43
-9
64
-8
32
-72
1-2
21
0
18
0
5-3
50
0-5
30
-86
13
-4 1-3
7
13
71
88
22
0
19
8
48
11
7
43
3 29
62
7
■
(8)
(g)
•
(g)
(g)
•
(g)
•
(g)
(g)
•
(mg
)
•
(mg
)
•
(mg
)
.
(mg
)
■
(mg
)
:8
Nic
oti
nic
aci
deq
uiv
ale
nt
Vit
am
inA
(reti
nol
eq
uiv
ale
nt)
Fat
....
Tota
lp
rote
inA
nim
al
pro
tein
.
Fat
....
monounsa
tura
ted
poly
unsa
tura
ted
Carb
ohyd
rate
Nic
oti
nic
aci
deq
uiv
ale
nt
Vit
am
in
A
(reti
nol
eq
uiv
ale
nt)
Fatt
yaci
ds:
satu
rate
d
Rib
oflavin
Vit
am
in
C
Vit
am
in
D
(a)
See
para
gra
ph
32
144 Household Food Consumption and Expenditure: 1981
i-Si
1j6o
Vit
am
in
D
I list! !
H«
uI5
- — "1— «Mf) OO—rr>1
+ 66 666-6666 666 6 -6 66666 6666 6
i' ! I! Ilssilli 1 I II 1!!!! II! 1 I
I I fill ! I! III!! ! if III! i
It Z i -iS i : i SS SSSSS i & zzzz z
I-
I Z 3 IS III ll' JSSS I 1
I-6 22 Z12Z2ZZ2 Z Z SJ H
Energ
ykc
al
I IIIISSSS SSI Z IS SSZS 2 S
aA
llfo
od
s
Fat
fish
, incl
ud
ingc
annedo
rb
ott
led
fish
Whit
efish
, incl
ud
ingf
roze
n(b
)Fr
oze
nco
nvenie
nce
fish
pro
duct
s
Cheese
....
Pork
Liver
Sug
ar..
...
Beans,c
anned
...
Peas,
froze
n
,
Tom
ato
es,
incl
ud
ingc
anned i
b)
.
Ora
ng
es(b
)
.
Baco
nand
ham
.unco
oke
dB
aco
nand
ham
,cooke
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ry,u
nco
oke
d.
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ges,u
nco
oke
d
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toes,o
ldib
)Pota
toes,n
ew
(b)
Fresh
gre
enveg
eta
ble
sexcl
ud
ingp
easa
nd
beans (
b)
Fresh
fruit
, excl
ud
ingc
itru
s (£
>)
Fruit
juke
i
Bre
ad
,whit
e(s
tand
ard
loaves)
Bre
ad
,bro
wn
and
whole
meal
Bis
cuit
s
Ice
creum
...
Liq
uid
milk
(b)
Beefa
nd
veal
Mutt
on
and
lam
b
Bre
akf
ast
cere
al*
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s,ca
nned
> i
Tables 145
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Is *ssxi
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o c 6
12 Ml§bl |f S
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146 Household Food Consumption and Expenditure: 1981
hi1 i
"«C* *•">~oo* m O
32' :R * 8
r- «r>v\ r~ o> r-JQf5 2 **•
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I1 1
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§■ v
I!> 1
IV Appendices
Appendix A 149
APPENDIX A
Structure of the Survey
l The National Food Survey is a continuous sampling enquiry into the
iomestic food consumption and expenditure of private households in GreatBritain. Each household which participates does so voluntarily, and withoutDayment, for one week only. By regularly changing the households surveyed,
n formation is obtained continuously throughout the year apart from a shortDreak at Christmas and during General Election periods.
Information provided by households
I Each household is provided with a specially designed log-book containing:wo pages for each day of the Survey week. On the first page, the housewife
[the person, male or female, principally responsible for domestic
arrangements) records, with guidance from the interviewer, the description,quantity and— for purchases —the cost of food intended for human consumption that enters the household during the week it participates in the Survey.
Food obtained from an employer, free of payment, is also recorded when it
enters the household, but free food from a garden or allotment or from a farm
or other business owned by a household member is recorded only at the time it
is used. To avoid double counting, gifts of food received from another house
hold in Great Britain are not recorded if they have been purchased by the
donating household. Ice-cream, fish and chips and other take-away meals are
only included if they were brought home to eat. In addition to meals out, also
excluded are certain items which individual family members often buy forthemselves, such as chocolates, sugar confectionery, soft drinks'.
3 On the second of the pair of log-book pages for each day are entered details
of the persons present at each meal and of the types of food served, so that it is
possible over the week to make an approximate check between the meals
provided and the food entering the home. Also recorded are particulars of the
number and nature (whether lunch, dinner etc) of meals obtained and consumed outside the home by each member of the family2. No information is collected about the cost or composition of such meals; exceptionally, however,
the quantity of school milk consumed by children is recorded. Finally, on a
separate questionnaire, details are entered of the characteristics of the
household and of its members. The households' identities are, however,
strictly confidential. They are known only to those involved with either
selecting the survey sample or carrying out the fieldwork. They are not even
divulged to those responsible for analysing and reporting the results.
4 As the Survey records only the quantities of food entering the householdand not the amounts actually consumed, it cannot provide meaningful frequency distributions of households classified according to levels of food consumption or nutrition. However, averaged over sufficient households, the
average quantities recorded should equate with consumption (in the widest
sense, including waste food discarded or fed to pets) provided purchasing
1 Since 1975, particulars have been obtained of soft drinks bought for the household supply.Details are given in Table 32 of the present Report but are excluded from all other tables andestimates.
2 This information is used in the nutritional calculations —see paragraph 15 below.
150 Household Food Consumption and Expenditure: 1981
habits are not upset and that there is no general accumulation or depletion of
larder stocks (see "Food obtained for consumption" in Glossary).
The sample
5 The National Food Survey sample is selected by means of a three-stage
stratified random sampling scheme. The sampling frame covers the whole of
Great Britain. The first stage involves the selection of 44 Parliamentary con
stituencies; the second, the selection of polling districts (or combinations
thereof) within the chosen constituencies; and the third and final stage, the
selection of addresses within these polling districts. The re-organisation of
Local Government areas in 1974 (1975 in Scotland) caused certain of the new
regional boundaries to pass through constituencies, and in the eleven such
cases the part -constituency in each region is combined for sampling purposeswith a contiguous constituency within the same region to produce a
"combined constituency", the whole of which is then treated as a first-stage
sampling unit.
6 First stage. The Parliamentary constituencies in the sampling frame are
ordered into 44 strata, stratification being according to two factors— (i) cur
rent standard region, and (ii) electoral density. For this purpose a list ofconstituencies is prepared for each region, the listing being in descending orderof electoral density and showing numbers of electors in each constituencytogether with cumulative totals. One constituency is then selected from each ofthe 44 strata. The number of constituencies to be selected from each region is
calculated on the basis of the percentage of the total (G.B.) electorate rep
resented by that region. The lists for each region are then divided into as many
approximately equal-size groups of electorate as the number of constituenciesto be selected, and one constituency is selected randomly from each group with
probability proportional to the size of the electorate. If a constituency is
chosen which has been included in the Survey sample in either of the two
preceding years, it is discarded and replaced by another selected at randomfrom the same stratum.
■
7 Second stage. The second-stage units are polling districts or, where the
electorate is below 350, combinations of polling districts. To facilitateselection of these secondary units, the polling districts (or combinations ofpolling districts) within each of the selected 44 constituencies are listed in
descending order of the electoral density of the wards in which they are situ
ated; the lists are then each divided into four groups, each group having an
approximately equal size of electorate. Four secondary units at a time are
selected from each constituency, one being selected from each of the fourgroups with a probability of selection proportional to the size of the electorate.This process is repeated as necessary, to provide further samples of blocks offour secondary units to be used later in the year (see paragraph 9 below).
8 Third stage. The design of the sample requires that a uniform overallsampling fraction should be applied and, as the preceding stages are drawnwith probability proportional to size, this necessitates the selection of a
constant number of addresses at the final stage. To meet this requirement, 20
addresses are drawn from the electoral register of each polling district (or combination of small districts) by interval sampling from a random origin. If, bychance, a polling district is selected for use more than once during the year, the
Appendix A 151
whole sample of addresses from that polling district is drawn simultaneously
and then sub-sampled to provide the samples for the separate periods.
9 The fieldwork is organised so as to obtain information throughout the
year. For this purpose the year, excluding Christmas, is divided into 17
intervals, each of 21 days. For each interval, two of the selected pollingdistricts are used; one is used in the first part of the interval and another fromthe same constituency for the second part. In the first polling district the
interviewers attempt to place log-books with the pre-selected householdsduring the three days Monday to Wednesday. During the following three days
[he interviewers make further calls to check that the records are being properlymaintained and to deal with any queries. The completed records are collected
by the interviewers after a period of seven days. Fieldwork in the second
polling district begins in the middle of the 21 days, and the interviewers
attempt to place log-books on Wednesday afternoon and during the three days
Thursday to Saturday. Again, checking calls are made and the completed
records collected after seven days of recording. This cycle of operations is
repeated throughout the year and in order to facilitate it the 44 constituencies
are divided into two sets of 22. These two sets are used alternately, so that inone 21-day interval, one set of 22 constituencies is used covering 44 pollingdistricts. In the next interval the other set of 22 constituencies is used, coveringa further 44 polling districts made up of the second pairs of each of the blocksof four selected as described in paragraph 7 above; and so on for the next 14
intervals throughout the year. In the 17th and final interval (or, alternatively in
some years, the first interval) one set of constituencies is used for the first part
of the interval and the other set for the second part; this procedure ensures that
use of both sets of constituencies are completely balanced, each set being used
for a total of 8| intervals.
10 The 44 Parliamentary constituencies selected for survey in 1981 are listed
in Table 1 of this Appendix. At the second stage of sampling, 748 pollingdistricts were selected initially, and at the third stage, 14,960 addresses. Whenvisited, a few of these addresses were found to be those of institutions or otherestablishments not eligible for inclusion in the Survey, or of unoccupied ordemolished premises; some other addresses were each found to contain more
than one household. After allowing for these factors, the estimated effective
number of households in the selected sample was 14,440. For operationalreasons, 220 of these households were excluded from the sample1 (100 because
of inaccessibility during a period of snow and bad weather at the end of the
year). In some of the remaining households, the housewife was seen but
refused to give any information; a number of other housewives answered a
questionnaire2 but declined to keep a week's record, whilst some whoundertook to keep a record did not in fact complete it. Finally a few records
were rejected at the editing stage leaving an effective sample of 7,695 households, representing 53 per cent of the selected sample but 64 per cent of the
households contacted3.
1 Before 1981, such households were not regarded in the National Food Survey as being part ofthe effective selected sample. Their subsequent inclusion — equivalent to a reduction in theresponse rate of the order of 1 per cent— is to conform with the convention now followed in mostother surveys.
2 The questionnaire relates to family composition, occupation, etc.' Using the 1971 Census of Population, a study has been made of the characteristics of non-
respondents to the 1971 National Food Survey— see W F F Kemsley, Statistical News No 35, Nov1976. A similar study is planned in respect of 1981.
152 Household Food Consumption and Expenditure: 1981
Details are as follows: —
Per cent
Householdshouseholds households
Number of households at the addresses selected
selected contacted
Number omitted from the sample for operational14,440 100
Number visited, but no contact made with the
220 2
housewife ...... 2,212 15
(Number of households where housewife con
tacted) (12,008) (100)Housewife seen, but refused to give any infor
mation ...... 1,872 13 16Housewife answered a questionnaire but declined
to keep a week's record . 1,234 9 10Housewife started to keep a record but did not
complete it 1.069 7 9Completed records rejected at editing stageNumber of responding households .
138 1 17,695 53 64
Main analyses of Survey data
11 The Survey data of food purchases, consumption, expenditure and prices
are normally tabulated for each of over 150" categories of foods; details of the
classification are given in Table 7 of this Appendix. Apart from the results forthe sample as a whole (referred to in the Report as "national averages","overall averages", or the results for "all households") the regular analyses
are now seven in number: —
(i)
(ii)
(iii)
(iv)
1 In some years, more detailed supplementary analyses are available for certain categories. Forthose used in 1981 see the supplementary classification of foods in Table 7a of this Appendix.
By region. Results are given for England, Wales and Scotland and also
for each of the standard regions of England, except that East Anglia is
not treated separately but is combined with the South East region.
By type of area. Six types of area are distinguished, viz (i) GreaterLondon, (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.
By income group, which for Survey purposes is defined in terms of the
gross weekly income of the head of the household. Details are given in
paragraph 22 of the Report.
By household composition. The classification is as in Tables 16 to 18
and 37 of the Report. A cross-classification of certain householdcomposition groups according to income group is shown in Tables 19,
20 and 38. For the purpose of classifying households according to theircomposition, heads of household and housewives under 18 years of ageare regarded as adults since they have the responsibilities of adults.However, for all other purposes such persons are classified accordingto their true age.
Appendix A153
(v) By age of housewife. Seven age ranges are used as in Tables 21 to 23
and 39 of the Report.
(vi) By housing tenure. Six categories are used as in Tables 24 to 26 and 40
of the Report.
(vii) By ownership of deep-freezers. Two categories are used as in Tables 27
to 29 and 41 of the Report.
Details of the composition of these sub-samples and of the whole sample in
1981 are given in Tables 2 to 5 of this Appendix.
Nutritional analysis of Survey results
12 The energy value and nutrient content of the food obtained for consumption in the home1 are evaluated using tables of food composition which are
specially compiled for application to the Survey. These nutrient conversionfactors are mainly based on values given in The Composition ofFoods1 but are
thoroughly reviewed each year for two reasons. Firstly, when new methods ofproduction and handling are known to have resulted in different nutrientvalues, or more complete information has become available, this is reflected in
the representative values used; and secondly, because the Survey classificationof foods is normally limited to some 150 categories, nutrient analyses for manyof them must be weighted according to current information on the amounts ofthe component items obtained — for example, for the many products classified
together as "breakfast cereals". The factors used make allowance for inediblematerial such as bones in meat and outer leaves or skins of vegetables and, forcertain foods such as potatoes and carrots, adjustments are also made forseasonal changes in this wastage and/or nutrient content. The factors furtherallow for the expected losses of thiamin and vitamin C during cooking;average thiamin retention factors are applied to appropriate items within each
major food group; the weighted average loss over the whole diet has beencalculated to be about 20 per cent while the losses of vitamin C are set at 75 percent for green vegetables and 50 per cent for other vegetables. No allowance is
,
however, made for wastage of edible food, except when the adequacy of thediet is being assessed in comparison with recommended intakes (paragraph 14
below); then, the assumption is made that in each type of household 10 percent of all foods, and hence of all nutrients available for consumption, is eitherlost through wastage or spoilage in the kitchen or on the plate, or fed todomestic pets3.
13 The energy content of the food is calculated from the protein, fat, and
available carbohydrate (expressed as monosaccharide) contents using the conversion factors, 4
,9 and 3-75 kcal per gram respectively. It is expressed both
in kilocalories and megajoules (1,000 kcal = 4- 184 MJ). Nicotinic acid is
expressed both as free nicotinic acid and as nicotinic acid equivalents; the
1 See paragraph 2 of this Appendix and "Food obtained for Consumption" in Glossary.
: A A Paul and DAT Southgate, McCance and Widdowson 's The Composition of Foods, 4thedition, Ministry of Agriculture, Fisheries and Food and Medical Research Council, HMSO, 1978.
5 Enquiries into the amounts of potentially edible food which are thrown away or fed to pets inGreat Britain indicate that, on average, such recorded wastage represented about 6 per cent ofhouseholds' food supplies. (R W Wenlock, D H Buss, B J Derry and E J Dixon, British Journal ofNutrition 43, 53 - 70, 1980). As this is considered likely to be a minimum estimate, theconventional deduction of 10 per cent has been retained in this Report to preserve continuity.
154 Household Food Consumption and Expenditure: 1981
latter value includes one-sixtieth of the tryptophan content of the protein in
the food. Vitamin A activity is expressed as micrograms of retinol equivalent,
ie the sum of the weights of retinol and one-sixth of the 0-carotene. Fatty acids
are grouped according to the number of double bonds present, ie into
saturated, monounsaturated and polyunsaturated fatty acids. For the diet as a
whole, the total fatty acids constitute about 95 per cent of the weight of the
fat; for individual foods this proportion varies slightly, being lower for dairy
fats with their greater content of short chain acids, and slightly higher for most
other foods.
14 The results are tabulated in three main ways for each category ofhousehold in the Survey.
(a) Per person. This presentation is directly comparable to the per person
presentation in Section II (paragraphs 3 to 32) of the amounts of food
obtained, but it has some drawbacks. It does not show the actual nutrientintakes of the sampled households because on the one hand it excludes meals
outside the home and certain foods likely to be outside the housewives'
purview (paragraph 2 of this Appendix), and on the other it makes no
allowance for the wastage of edible food within the home. Furthermore,
estimates of, for example, the average energy intake per person in householdswith several small children are invariably less than the corresponding estimates
for wholly adult households, but this does not of itself indicate that they are
less well nourished as the children have a smaller absolute need for energy.
(b) As a proportion of intakes recommended by DHSS.1 Some of the above
drawbacks are overcome in this presentation, in which intakes are comparedwith household needs after the age, sex, and occupational activity of each
member have been taken into account. Allowance is also made for meals eatenoutside the home and for the presence of visitors by redefining, in effect, the
number of people consuming the household food (and not by adding or
substracting estimates of the nutrient content of the meals in question).Moreover, for these comparisons the estimated energy and nutrient contentare reduced throughout by 10 per cent to allow for wastage of edible food2.
(c) Per 1,000 kcal. This presentation gives an indication of the nutritionalquality of the food obtained; so also, to some extent, do the tables of the proportions of energy derived from protein, fat and carbohydrate and of the
proportion of total protein derived from animal sources.
15 The procedure adopted for comparing the nutritional value of the
household food with estimates of nutritional need is based on the number ofpersons present at each meal, with the different meals being weighted as
follows:
1 Department of Health and Social Security, Recommended Daily Amounts of Food Energyand Nutrients for Groups of People in the United Kingdom — Reports on Health and SocialSubjects No 15, HMSO, 1979. These recommendations have been adapted for use in the NationalFood Survey; see Table 6 of this Appendix.
2 See footnote 3 to paragraph 12 above.
Appendix A 155
Per day Per week
•03•04
•21
•28Tea
:£}■14 •98
(say 1-00)
(a) These weights are interchangeable, whichever meal is the larger; if only one evening meal istaken the two weights are combined.
A person eating every meal at home (including packed meals such as
sandwiches which are made from the household food supply) is said to have a
'net balance' of 1-00. When meals are eaten away from home, deductions are
made for each person, and additions for each visitor, using the values in the
Table. For each type of household, the total net balance for each category ofperson is multiplied by the appropriate nutrient intake from Table 6 in this
Appendix, the products are summed over all categories, and then (in practice)
divided by the total number of persons in that household type to give the
average recommended intakes per person. The estimated nutritional value per
person of the food obtained, less 10 per cent, is then expressed as a percentage
of this recommended intake. Thus it is assumed that a meal eaten outside the
home is nutritionally equivalent to the corresponding meal eaten within the
household, and it can be said that the nutritional value of food obtained fromconsumption at home is being related only to the needs of household members
when they eat at home. The remainder of their needs is assumed to be met
elsewhere.
Reliability of Survey results
16 The results obtained from the Survey are subject to chance variations as
are all estimates from sampling investigations, but this "sampling error" willnot normally be more than two, and very rarely more than three times, the
corresponding standard error. Estimates of the standard errors are notcalculated each year since they do not usually change markedly from one yearto the next. The following index shows the Annual Reports in which appeared
percentage standard errors' approximately applicable to the averages
presented in certain tables of the present Report.
The standard error of the mean expressed as a percentage of that mean.
156 Household Food Consumption and Expenditure: 1981
Table in this ReportYear or Report, Tables and pages in
which estimates of percentagestandard errors' were presented
Table 7. "All households" averages of consumption of individual foods
Table 8. "All households" averages of expenditure on individual foods
Table 9. "All households" averages of pricespaid for individual foods
Table 14. Income group averages of consumption, main food groups
Table 15. Income group averages ofexpenditure on main food groups
Table 17. Household composition groupaverages of consumption, main foodgroups
Table 18. Household composition group aver
ages of expenditure on main foodgroups
Table 22. Age of housewife and "all households" group averages of consumption, main food groups
Table 23. Age of housewife and "all households" group averages of expenditure on main food groups
Table 28. Freezer-owning and other households, averages of consumption ofmain food groups
Table 29. Freezer-owning and other households, expenditure on main foodgroups
Table 33. "All households" nutrient averagesTable 35. Regions and types of area, nutrient
averages
Table 36. Income groups, nutrient averages
Table 37. Household composition groups,nutrient averages
Table 38. Household composition groupswithin income groups, nutrientaverages
Table 41. Freezer-owning and other households, nutrient averages
1981, Table 8 in Appendix A
1981, Table 8 in Appendix A
1981, Table 8 in Appendix A
1981, Table 9 in Appendix A
1981, Table 10 in Appendix A
1977, Table 13 in Appendix A, pp 147-148
1977, Table 14 in Appendix A, pp 149- 150
1979, Table 9 in Appendix A, pp 166- 167
1979, Table 10 in Appendix A. pp 168-169
1981, Table 11 in Appendix A
1981, Table 11 in Appendix A
1977, Table 15 in Appendix A,1977, Table 16 in Appendix A,
1977, Table 17 in Appendix A.1977, Table 18 in Appendix A,
1977, Table 19 in Appendix A,
1977, Table 20 in Appendix A, p 157
'The standard error of the mean expressed as a percentage of that mean.
Appendix A 157
TABLE 1
Constituencies surveyed in 1981
Region (a) Definition of region(a)Parliamentaryconstituencies(b)seleciedin the sampleof 1981
ingttnd:North Cleveland,Cumbria, Durham, Northumberland,
Tyne and WeartNewcastleupon Tyne EastTeessidc,StocktonBerwick upon Tweed
Yorkshire andHumberside
Humberside,North Yorkshire, South Yorkshire,West Yorkshire
tLeedsSouthBriggand Scunthorpe
tSheffield, AttercliffetRother Valley
North West Cheshire, Lancashire,GreaterManchester,Merseyside
lOldham WesttHuytontLiverpool. EdgehillCrewe
MCnutsford
EastMidlands Derbyshire,Leicestershire,Lincolnshire,Northamptonshire,Nottinghamshire
NottinghamEastHelperBolsover
WestMidlands Hereford and Worcester,Salop, Staffordshire,Warwickshire, West Midlands
tBirmingham,LadywoodBromsgrovcand Redditch
tCoventry South WesttStratford upon Avon
SouthWest Avon, Cornwall and the Islesof Scilly, Devon,Dorset, Gloucestershire,Somerset,Wiltshire
WestonsuperMareCirencesterand TewkesburyBristol WestWestbury
SouthEast Greater London, Bedfordshire,Berkshire,Buckinghamshire,East Sussex,Essex,Hampshire,Hertfordshire, Isle of Wight, Kent,Oxfordshire. Surrey, West Sussex
tKensington and Chelseat BarkingtEaling NorthtWandsworth, BatterseaSouthtHaringcy, HornseytEnfield NorthSouthampton, ItchenBasildonNorth West SurreyEast SurreyBanburyHavantand WaterlooGuildfordEast Grinstcad
EastAnglia Cambridgeshire,Norfolk, Suffolk Norwich North
The whole of Wales AngleseyNewport
Holland The whole of Scotland tGlasgow, ShettlestonMidlothianEdinburgh WestKinross and West Perthshire
(«tTheseare the standardregionsas revisedwith effect from 1stApril 1974.
(fc)Constituencies markedt are wholly or partly within Greater London, the Metropolitan districts,or the Central Clydesideconurbation.
158 Household Food Consumption and Expenditure: 1981
TABLE 2
Composition of the sample of responding households, 1981
GREATER LONDON
Jan/March
April/June
July/Sept
Oct/Dec Year
247675
2-73
227597
2-63
260637
2 45
262646
9962,555
METROPOLITAN DISTRICTSAND THE CENTRAL CLVDESIDECONURBATION
2-47 2-57
Households ....... 5051.420
2-81
434 4211,231
2-92
3711.096
2-95
1.7305.058
NON-METROPOLITANDISTRICTS
1,311302 292
WARDSWITH ELECTORATE PER ACREOF—7OR MORE
Households ....... 414 3831,079
2-82
424 358969
2-71
1,5794.382Persons ........ 1,163
2811,171
2-76 2-78
3BUT LESSTHAN 7276820
2-97
215639
2-97
266765
2 88
252723
2-87
1.0092.947Persons ........
Personsperhousehold...... 2*2
0-5BUT LESSTHAN )328945
2-88
3291,003
3-05
290873
301
265742
2 80
1J123,563
2-94PersonsPersonsperhousehold
LESSTHAN 0 J327933
2-85
281766
319897
2-81
242661
1,1693.257
2-79
ALL HOUSEHOLDS
2-73 2-73
Households ....... 2,0975,956
2-84
1,8695,395
2-89
1,9805,574
2-82
1,7504,837
7.69621,762
2-83Persons ........Personsperhousehold...... 2-76
Appendix A 159
TABLE 3
Composition of the sample of responding households: 1981
Households Persons Averagenumber
"'oof householdsowning a:
Number ft Number
of personsper
householddeep-freezer
refrigerator
Analystsby regions
100 21,762 100 2-83 49 96
Scotland 637 8 3 1,880 8-6 2-95 41 96Wales 378 4 9 1.093 50 2-89 50 93England 86 8 18,789 86-3 2-81 50 96
Yorkshire and Humbersidc540 7 0 1,519 7-0 2 81 35 94781 10 1 2,267 10-4 2-90 44 94771 100 2,297 10<6 2-98 37 95
WestMidlands ..... 504 6 3 1.386 6-4 2-75 42 95
South West ..... 678 8 8 1,986 91 2-93 45 94
South East (a)/East Anglia .759 9 9 1,975 91 2-60 57 97
Analystsby type of area
2,648 34 4 7,359 33-8 2-78 59 98
Metropolitan districts and the Central996 129 2,555 11-7 2-57 52 98
Clydesideconurbation.... 1,731 22 3 5,058 23-2 2-92 33 94Non-metropolitandistricts
Wards with electorateper acreof—7or more ..... 1,579 20 3 4,382 201 2-78 47 %3but lessthan7 .... 1,009 13 1 2,947 13-5 2-92 57 980-5but lessthan3 .... 1.212 157 3,563 16-4 2-94 58 97lessthan 0-5 1.169 152 3,257 15-0 2-79 59 95
Analysisby incomegroup (*)Al 123 1 6 435 20 3-54 85 100
B498 6 3 1.736 8<0 3-49 79 99
C1.782 23 2 5,943 27-3 3-34 68 99
D2.425 31 3 7,743 35-6 319 52 98
El856 II 1 2,583 11-9 302 35 96
E2262 3 4 477 2-2 1-82 53 97
OAP699 9 1 1.320 61 1 89 29 93
Analysisby householdcomposition(c)
1.051 13 7 1.525 70 1-45 17 87
No of No ofadults children
1 0 1,439 187 1.439 6-6 100 18 881 1or more 197 2 6 550 2-5 2-79 30 962 0 2,307 90 0 4.614 21-2 200 49 972 1 758 9 8 2.274 10-4 300 60 992 2 1,137 14 8 4.548 20-9 400 65 1002 3 400 5 2 2.000 9-2 500 62 1002 4 or more 128 1 7 821 3-8 6-41 57 953 0 533 6 9 1.599 7-3 300 59 98
3or more 1or 2 488 6 3 2.320 10-7 4-75 67 983or more 3 or more 106 1 4 738 3-4 6-96 53 974or more 0 203 2 6 859 3-9 4-23 59 99
Analysisby ageof housewifeUnder23 years .... 556 7 2 1,430 6-6 2-57 32 95
23- 34 21 3 5.717 26-3 3-46 56 9835-44 18 a 5.688 26-1 3-94 66 9845- 54 1.166 15 2 3,637 16-7 3-12 62 98
164 2.746 12-6 2 18 50 97
75andover..... 55513 8 1,768 l-l 1-67 28 93
Analystsby housing tenure
7 2 776 3 6 1-40 14 84
Unfurnished:council .... 2,399 31 2 6,804 31-3 2-84 34 95Otherrented .... 699 9 1 1,635 7-5 2-34 30 92
88Furnished,rented..... 179 2 3 330 1-5 184 16135 1 8 369 1-7 2-73 61 93
Ownedwithmortgage .... 1,842 23 9 4,339 19-9 2-36 53 97
Analysisby ownershipof deep-freezerOwningadeep-freezer .... 2.442 31 7 8,285 38-1 3-39 68 99
Notowninga deep-freezer3,778 49 1 12,057 55-4 319 100 1003.918 50 9 9,705 44-6 2-48 93
<«)IncludingGreater London, for which separatedetailsare shownin the analysisto the typeof area.ib) For definition of incomegroups, seeparagraph22in the Report,trj See"Adult" and "Child" in the Glossary.
160 Household Food Consumption and Expenditure: 1981
TABLE 4
Average number ofpersons per household in the sample ofresponding households: 1981
Adull malesaged: Adull femalesaged:
18-64 65 years 18-59 60years 0-4 5-11 12-17years and over years and over years years yean
0-81 0-13 0-78 0-27 0-20 0-32 0»
0-SI 015 0-83 0-31 0-20 0-33 0 32083 016 0-72 0-26 0-22 0-35 0 350-81 015 0-78 0-27 0 20 0-31 0-M0-78 016 0-78 0-31 0-21 0-28 0-300-82 014 0-78 0-28 0-21 0-33 0 350-86 0-14 0 81 0-26 0-20 0-34 or0-80 017 0-76 0-27 0-20 0-33 0230-81 014 0-80 0-27 0-21 0-39 0-310-74 017 0-71 0-32 014 0-26 0 25OH 014 0 80 0-26 0-20 0-30 0-26
0-71 013 0-79 0-26 0-18 0 23 0 21
0-81 014 0-M 0-29 0-20 0-33 0 35
0 80 0- 14 0-75 0-27 0-20 0-33 0-30-87 014 0-83 0-24 0-21 0-34 0 300 86 015 0-80 0-26 0-22 0-35 0 300-79 019 0-75 0-32 0-18 0-29 0-27
IIS 002 102 009 0-23 0-52 0-511-13 003 106 007 0-28 0 50 0-42III 002 102 0-06 0-30 0-45 0 38108 004 098 010 0-23 0-36 0-360-82 012 0-93 018 0 22 0-34 OX0-17 0-51 0-24 0-77 002 0-08 0030-24 0-32 0-35 0-58 012 018 010002 0-50 004 0-89
0-11 0-13 017 0-52009 — 0-91 — 0-30 0-73 0-760-63 0-34 0-56 0-460-97 001 100 001 0-47 0-23 0-300-99 l-OO 001 0-58 0-90 0 52100 — 100 0-61 1-35 l(M0-98 — 102 — 0-M 207 1-661-35 0-20 1-13 0-321-73 0-04 1-51 0-10 Oil 0-32 0 «1-57 0-04 1 68 Oil 0-65 1-25 1 66211 014 1-73 0-25 — — -
0-93 0-95 0-58 008 0 040-92
o-bi0-98 001 0-58 0-79 0-P
109 109 002 014 0-64 0 951-28 003 1-22 004 002 0-11 0-420-77 0-20 0-65 0-46 002 003 0-06013 0-57 003 0-92 0-01 0-01008 0-39 005 0-87
0-76 0-16 0-75 0-31 0-20 0-34 0-330-63 0-21 0-61 0-37 018 0-17 0160-74 0-04 0-81 0-04 008 0-09 0040-86 014 0-80 0 26 015 0-27 0260 64 0-29 0-56 050 006 0-13 017106 002 103 006 0 31 0-50 0-41
0-98 Oil 0-93 0-18 0-23 0-39 0-360-65 019 0-64 0-36 017 0 24 0-22
Children i
Alt households .....Analysis by regions
Scotland ......WalesEngland ......
NorthYorkshireand HumbersideNorth WestEastMidlands .....WestMidlandsSouth WestSouth East(t7)/EastAnglia
Analysis by typeof areaGreaterLondon ...Metropolitan districts and the Central
Clydesidcconurbation....Non-metropolitandistricts:
Wards with electorateper acreof—7or more .....3but lessthan70'S but lessthan3lessthan0-5
Analysis by incomegroup {b)Al .A2 .BCDEl .E2 .OAP
Analysis by householdcomposition(c)No ofadults
II
3 or more3 or more4 or more
Analysis by ageof housewifeUnder 25 >
25-3435-4445-5455-6465-74
75andover .
Analysis by housing tenureUnfurnished council
otherrentedFurnished,rented .Rent freeOwnedoutrightOwned withmortgage
Analysis by ownershipof deep-freezerOwningadeep-freezerNot owningadeep-freezer
{a) Including Greater London, for which separatedetailsare shown in the analysisaccordingto the typeof area.{b) For definition of incomegroups, seeparagraph22 in the Report,(c) See "Adult" and "Child" in the Glossary.
Appendix A 161
TABLE 5
Composition of the sample of responding households: analysis byincome group and household composition, 1981
group (a) Adultsonly
1adult.1or morechildren
HouKholdi with:
2 adultsand 3 or moreadults,
AUhouseholds1 2 3 4 or more
children1or morechildrenchild children children
Numbcr of househol
13*440427126
dsAB
239728
12001024
1 87243321101
61143146
13345229
82178243
621178224251555
C1636
140DA E2
Num ler of persons
55217601708504
47 88
AB
55213852684
3 261729963303
305715730235
82212337190
416907
1230489
2171594377433903
C3591
409D* E2 1773
(tf) For definition of incomegroups, secparagraph22 in the Report. Householdsin incomegroup El and pensionerhouseholdsareexcluded from this tableand from Tables 19.20and 38 in the Report.
Household Food Consumption and Expenditure: 1981
illill a888888Ri98pasassR8Siasisaass
>
(j « 5
o =00000 -
04* m<C* r~£66666 ©o ——ooo ———————oo—ooo
9«r- r- ooOO'NISISrJNISOOOOOOCOn^OOO
£§§§§§§888888888888888888?
hsill -* .i-1n n "■r<-. v. --tt t -t *r -* -t t t v«n %m*>f"i
ill-11v-v«^iv-.0«^v-i0000000000000000000
■gaaaassssaaaasaasaasaaissi
_ y, ■£■-t ——v->OOv-iOOv>QOOftQOOOOOOO
Appendix A 163
TABLE 7
Survey classification of foods, 1981
SeasonalfoodFood
codeoo.(S)or
conveniencefood (CC, CF,
COHtrt■mi
Description Notes
MILK ANDCREAM:Liquid milk—full price4 Includeslong life
5 Liquid milk—welfare
t Liquid milk—school
» Condensedmilk
Dried milk, branded
Includesevaporatedmilk
Full-creamor half-crcamdried milkIt
12 Instantmilk
13 Yoghurt Includesfruit yoghurtand flavouredyoghurts
14 Othermfflt Buttermilk, skimmedmilk (other than instantmilk),goat'smilk, sour milk, freshcreamdesserts,etc(includingdairy dessertscontainingcream,milk orskimmedmilk solids—not frozen)
17 Cream Fresh (or processedor frozen) bottledor canned,(butexcluding"substitute" and "imitation" cream—seecode 148)
22 Natural(*) Includesall cheese,other than processed,eg,Cheddar, Cheshire,Caerphilly, Lancashire,DutchEdam, Danish Blue, cottagecheese,creamcheese
23 Processed Includesprocessedcheeses,boxedor portions, lacticcheese,cheesegrills, cheeseproducts/spreads(includingthosewith addedham, celery,lobsteretc)
MEAT AND MEAT PRODUCTS:31 Beefand veal (f>)
1It Mutton and lamb (6)
1 Any cut; fresh, chilled or frozen (but not frozen
f conveniencemeats—seecode88)
41 Pork (i>) J«f Liver (ft) Fresh, chilled or frozen
SI Offals, other than liver eg. kidney, tongue,heart,head, sweetbread,oxtail,trotters,tripe, pig's fry, sheep'sfry, cowheel;fresh,chilledor frozen
» Baconand ham, uncooked (0) Fresh, chilledor frozen
Bacon and ham, cooked, including CO Not frozen
Cooked poultry (not purchasedincans)
CO Includespoultry removedfrom the can before salebyretailer(but not frozen)also "chicken" of "chickenand chips"
a Corned meat CC Includesall corned meat,whetherpurchasedin cansor sliced
h Other cooked meat(not purchasedin cans)
CO Includesmeatsremovedfrom can by retailerbeforesale—eg, luncheonmeat,pressedor cooked beef,veal,mutton, lamb, pork, vealand ham, tongue,brawn; (but not frozen)
71 Other canned meatand cannedmeatproducts
CC Purchasedin a can—eg poultry, stewedsteak,luncheonmeat,mincedmeat,meatpuddingsand pics,pie fillings, meatwith vegetables,ready-meals,sausages(Note: corned meats,canned,arecoded 62.baby foods, cannedor botilcd arc coded 315)
73 Broiler chicken, uncooked, includingfrozen
Uncooked plucked roastingfowl under4 lb each,pans of any uncookedchicken; fresh, chilled orfrozen
n Other poultry, uncooked, includingfrozen (ft)
Uncooked chickenof 4 lb or moredressedweightorany unpluckedchickenor boiling fowl; any size(orparts)of duck, goose, turkey, partridge,pheasant,grouse,pigeonetc; fresh, chilled or frozen
71 Rabbit and other meat eg, rabbit, hare, horse,goat, venison;fresh, chilled orfrozen
7» Sausages,uncooked, pork Includespork sausagemeat;fresh, chilled or frozen
164 Household Food Consumptiot and Expenditure: 1981
TABLE 7— cc Uinued
SeasonalfootFood
code no.in 1981
(S) orconvenience
food (CC, aCO) (a)
Description Notes
MEAT AND MEAT PRODUCTS—continued
80 Sausages,uncooked, beef Includesbeefsausagemeatand any mixture, eg.pork/beef sausages,turkey/pork; fresh, chilledorfrozen
83 Meal piesand sausagerolls,rcady-to-eal
CO Sausagerolls, "cold" meatpies(eg, pork pies,vtaland ham pies)completeor in portions (but not steakpics—seecode94, and not frozen items—seecode8?)
88 Frozen conveniencemeatsor frozenconveniencemeatproducts
CF eg, frozen—braised'roastbeef slices,roast port,beefburgers,porkburgers.steakburgers.turkey"herfburgers,cheeseburgers,steaklets.ready-meals,sausagerolls, meatpies,chickenpies, cooked chicken breastslegs,faggots(but not uncooked chops, steak,etc)
94 Other meatproducts(A) CO Meat pies(except"cold" rcady-lc-eat varieties—seecode83)eg, steakpies,pasties,puddings, pastes,spreads,liver sausage,cooked sausage,rissoles,haslet,black pudding, faggots,haggis, hog's pudding,polony, scotcheggs;ready-meals,eg Chinese takeawaymealscontainingmeal, packetedmeat-basedmeals;(not frozen)
FISH:S *i eg, cod, haddock, whiting, plaice, skate, soleand
>other flat fish, hake, congercel. red mullet, bni,J coley. saithe
100
105
White, Filleted,fresh
White, unniletcd. fresh s
110 White, uncooked, frozen eg, frozencod, haddock, hake, plaice, lemon sole,
(includesfilletsand steaksand uncooked fish coaledwith breadcrumbs,but not fish fingers etc—seecode127)
111 Herrings, filleted, fresh s Includesfrozen
112 Herrings, unfilleted, fresh s Includesfrozen
113 Fat, fresh,other than herrings s eg, mackerel,sprats,salmon, trout, eel. roe; (includesfrozen)
114 White, processed s ie, smoked,dried or salted,eg, haddock, cod,(includesfrozen)
115
116
Fat, processed,filleted
Fat, processed,unfilleted
s
s
-\ ie, smoked,dried or salted,eg. kippers, bloatersI sousedor pickledherrings,smoked mackerel,r salmonand anchovies,smokedroe; (includesJ frozen)
117 Shell s eg. cockles,crabs,oysters,prawns, scampi, shrimps,whelks,winkles(weightwithout shells): fresh, preparedor frozen (but not cannedor bottled— seecode120)
118 Cooked CO Fried fish, fried roe. fried scampi,cooked or jettedeels;(not frozen)
119 Salmon, canned cc
120 Other cannedor bottled fish cc eg, sardines,pilchards,mackerel,herrings, brishng.shellfish,roe, anchovies,sild. tuna
123 Fish products, not frozen CO eg, fish cakes,fish pastes,ready-meals(but not "fishand chips"— seecodes118and 197)
127 Frozen conveniencefish CF Frozen fish fingers,fish cakes,fish pie. cod fries,cod-in-sauceor batter, "fish and chips" etc
129 EGGS s
FATS:135 Butter (A)
138 Margarine(A) Includes"soft" margarineand margarine containinga proportion of butter
139 Lard and compound cooking fat Includessolid vegetableoU
143 Vegetableand saladoils eg, corn oil, groundnutoil, "cooking" oil. olive oil
148 All other fats eg, suet,dripping, creamedcoconut, coconut butter."imitation" cream,"substitute" cream, low fatspreads(but not "soft" margarine—seecode 138)
Appendix A 165
TABLE 7—continued
SeasonalfoodFood
codeno.in 1981
(S)orconvenience
food (CC. CF,CO) (a)
Description Notes
150SUGAR AND PRESERVLS
Sugar Includesicing sugar(but not instanticing—seecode323)
151 Jams, jellies, fruit curds
152 Marmalade Includesjelly marmalade
153 Synip, treacle Includesmaplesyrup
154 Honey Includeshoneyspreads
VEGETABLES:
156
157
Old potatoes:January—August, not prepacked S
S
1 Includesall "old" potatoespurchasedin thel period January to August inclusive
January—August, prepacked
New potatoes:158
159
January—August, not prepacked s\lncludes all "new" potatoespurchasedin theJ period January to August inclusiveJanuary—August, prepacked
Potatoes:160
161
September—December,not prepacked
September—December,prepacked
s
s\ Includesall potatoespurchasedin the period
J Septemberlo Decemberinclusive
162 Cabbages,fresh s eg. redcabbage,savoycabbage,springcabbage,springgreens,brusselstops, kale, curly greens,savoygreens
163 Brusselssprouts, fresh s
164 Cauliflowers, fresh s Includesheadingbroccoli
167 Leafy salads, fresh s eg, lettuce,endive,watercress,mustardand cress,chicory
161 Peas, fresh s
1<W Beans, fresh s eg, runner beans,broad beans,French beans
171 Other freshgreenvegetables s eg, spinach,spinachbeet,sproutingbroccoli, turniptops
172 Carrots, fresh s
173 Turnips and swedes,fresh s
174 Other root vegetables,fresh s eg, parsnips,beetroot,kohlrabi, artichokes,horseradish,yams(or sweetpotatoes)
175 Onions, shallots, leeks,fresh 5 Includespickling onions
176 Cucumbers, fresh s
177 Mushrooms, fresh s
ITS Tomatoes, fresh s
1(3 Miscellaneousfreshvegetables s eg, celery,radishes,marrow,courgettes,asparagus,celeriac,seakale, pimcnioes,aubergines,corn-on-the-cob, salsify,pot herbs,pumpkin, greenand redpeppers,greenbananas(or plaintains)capsicum.
184 Tomatoes,cannedor bottled CC
115 Peas, canned CC Garden, processedetc
188 Beans,canned CC Includesbakedbeans,broad beans,butterbeansetc(but not runnerbeansor kidneybeans—seecode 191)
191 Canned vegetables,other than pulses,potatoesor tomatoes
CC eg. carrots,beetroot(but not pickled beetroot—seecode 327).celery,spinach,runnerbeans,kidneybeans,mixedvegetables,cannedvegetablesalad,sweetcom, mushrooms,asparagustips (baby foods,cannedor bottled, arecoded 315)
192 Dried pulses,other than air-dried eg, lentils,split peas,mixedbarley,peasand lentils,masoor
166 Household Food Consumptior and Expenditure: 1981
TABLE 7—cc ntinued
SeasonalfoocFood
code no.in 1981
(S)orconvenience
food (CC, CT ,COHo)
VEGETABLES—conlimud
Air-dried vegetables
Description Notes
195 CO Air-dried peas,beans,onion flakes, mixed vegetable,red and greenpeppers,celery,etc (AFD foods arecoded 320)
1% Vegetablejuices CC Includestomatojuice and puree
197 Chips, excludingfrozen CO Includeschips purchasedwith fish
198 Instantpotato CO
199 Canned potato CC
200 Crisps and other potato products,notfrozen
CO eg, crisps,chippies,mini-chips,puffs, potato scones,piesand cakes,potato salad
202 Other vegetableproducts CO eg, vegetablesalad,sauerkraut,coleslaw, peasemeal,peasepudding,cheeseand onion pie. savoury rice,laverbread, readymeals
203 Frozen peas CF
204 Frozen beans CF All varieties
203 Frozen chips and other frozenconveniencepotato products
CF Includespuffs, fries, fritters, croquettes
208 All frozen vegetablesand frozenvegetableproducts, not specified
CF eg, asparagus,broccoli, carrots,brusselssprouts,cauliflower, mixedvegetables,spinach, com-orn he-cob, sweetcom, ratatouille,bubbleand squeak,avocadodip
FIIUIT:Oranges, fresh210 S
214 Other citrus fruit, fresh S eg, lemons,grapefruit,mandarins,tangerines,
ugli
217 Apples, fresh S
218 Pears, fresh s
221 Stone fruit, fresh s eg, plums, greengages,damsons,cherries, peaches,apricots, nectarines,avocadopears,mangoes, lycbees
222 Grapes, fresh s
227 Soft fruit, freshother than grapes s eg,gooseberries,raspberries,strawberries, blackberries,loganberries,mulberries,bilberries, cranberries,blackcurrants,redcurrants
228 Bananas,fresh s
229 Rhubarb, fresh s
231 Other fresh fruit s eg, melons,pineapples,fresh figs, pomegranates,quinces,guava,prickly pear
233 Canned peaches,pearsand pineapples CC
23* Other cannedor bottled fruit CC eg, fruit salad, fruit cocktail, grapefruit, mandarinoranges,apples,prunes,gooseberries,rhubarb, strawberries,plums,cherries,apricots, blackcurrants,raspberries,blackberries,loganberries,fruit desserts:includespie fillingsand mixes
240 Dried fruit and dried fruit products eg, currants,sultanas,raisins,packetedmixed fru*.prunes,apricots,dates,peaches,figs, apples,bananas,pineapplerings, mincemeat,glace chemrs.crystallisedfruit, dried fruit juice concentrate
241 Frozen fruit and frozen fruit products CF eg, frozen strawberries,raspberries,blackberries,blackcurrants,mandarinsegments,peach halves, fruasalad,melonballs, appleslices,fruit juices (frozenfruit piesarecoded 294)
245 Nuts and nut products Nu« shelledor unsheUcd(weightwithout shells),
peanutbutler, vegetariannut products
Appendix A 167
TABLE 1—continued
SeasonalfoodFood
code no.in 1981
(S) orconvenience
food (CC, CF,CO)(<r)
Description Notes
248mvn -continued
Fruit juices CC eg, grapefruit,orange,pineapple,lemon, lime, blackcurrant, rose-hipsyrupetc; (baby foods, cannedorbottled, arecoded 315and dried fruit juice concentrateis coded 240)
CEREALS: «
i
251 White bread,largeloaves,unsliced
White bread,largeloaves,sliced»Standardloavesof 800g
232
233
254
White bread,small loaves,unsliced
While bread,small loaves,sliced'Standard loavesof 400g
255 Brown bread Excludeswholewheatand wholemealbread
256 Wholewheat and wholemealbread
263 Other bread eg, non-standardwhite loaves,malt bread, fruitbread, Danish bread,French bread. Vienna bread,milk bread,starch-reducedbread,whiteor brownrolls, cobs, breadcake,French toast, barn or barmloaves
264 Flour Includingchappattiflour
267 Buns, sconesand leacakes Includescrumpets,muffins, tea-bread,barmcake,lardy cake. Scotch pancakes,girdlecakes
270 Cakes and pastries CO eg, fruit cakes,fancy cakes,eclairs,creamcakes, icedcakes,chocolatecakes,Swissrolls, spongecakes,tarts, flans, shortbread,doughnuts,fruit pies,gingerbread,parkin, meringues
271 Crispbread CO
274 Biscuits, other than chocolate CO Includescream-crackers,rusks, shortcake
277 Chocolate biscuits CO ncludcs"count" lines,eg, marshmallowsand wafers
281 Oatmealand oat products Porridge oats(but not instantporridge—seecode282),oatcakes,oatmeal,oat flakes, rolled oats
282 Breakfastcereals CO eg, cornflakes, "instant" porridgeoats
2S< Canned milk puddings CC eg, creamedrice, sago,macaroni, tapioca,semolina,custard(made-up),dairy desserts
2t» Other puddings CO eg, Christmaspudding, fruit puddings,spongepuddings,syrup puddings,trifle
Rice Includesground rice, flaked rice, but not savouryrice—seccode 202,or creamedrice—seccode 285
290 Cereal-basedinvalid foods (including"slimming" foods)
CO
291 Infant cerealfoods CO Includesinfant rusk and cerealpreparationsand driednstantbaby foods (baby foods, cannedor bottledarccoded315)
Frozen conveniencecerealfoods CF eg, frozen sponges(includingthosewith ice-cream),fruit pies,eclairs,pastry,pizza, pancakes
299 Cerealconveniencefoods (includingcanned)not specifiedelsewhere
CO eg,cakeand puddingmixes,cornflour, custardpowder, instantpuddings,cannedpasta,pastry,saucemixes,macaronicheese,pizza, ravioli, cereal-basedreadymeals,instant/dessertwhips, blancmange.
301
KM
Other cerealfoods eg, pearlbarley,semolina,macaroni,spaghetti,sago,tapioca
BEVERAGES:Tea Includesteabags(but not instanttea—seecode 336)
tut Coffee, beanand ground Includescoffee bagsand sachets
MO- Coffee, instant CO Includesacceleratedfreezc-driedinstantcoffee
W9 Coffee, essence CO
312 Cocoa and drinking chocolate
168 Household Food Consumption and Expenditur
TABLE 7—continued
Foodcode no.in 1981
Seasonalfood(S) or
conveniencefood (CC. CF.
CO) (a)
313BEVERAGSS-coniinued
Branded food drinks eg, maltedmilk
MISCELLANEOUS:315 Baby foods, cannedor bottled CC Strainedfoods and junic
(other infant foods are p11)
318 Canned soups CC Includesbrothsand cannbaby food soupsare cod
319
320
Soups, dehydratedand powdered CO Includes"cup-a-soup"
Acceleratedfreeze-driedfoods(excludingcorfec)
ExcludesAFD instantcoitemof which only part i
323 Spreadsand dress.ngs eg, saladcream,mayonnsandwichspread,chocolabutter
327 Pickles and sauces Includeschutneysand co(but not saucemixes—set
328 Meat and yeastextracts eg. beefstock cubes,chic
329 Table jelly, squaresand crystals
332 Ice-creamand mousse CO
333 All frozen conveniencefoods, notspecifiedelsewhere
CF fncludesfrozen dairy dess
334 Salt Includesseasalt
335 ArtificiaJ sweeteners(expenditureonly)
eg, saccharine
336 Miscellaneous(expenditureonly) eg, bones,gravysalts,graforcemeat,mustard,peppflavouringsand colouring,curry powders,spices,insiand powder
339 Novel protein foods eg. texturedvegetablepro
nr rCF —Frozen conveniencefoodsCO—Other conveniencefoods
(*) Seealso the classificationof supplementarycodes—Table 7a of this Appendix
Appendix A 169
TABLE 7a
Survey classification offoods: supplementary codes (a), 1981
SeasonalfoodFood
codeoo.ia 1981
(S)orconvenience
food (CC, CF,CO) (a)
Description Notes
CHEESE. NATURAL18 Hard. Cheddarand Cheddar type
19 Hard, Other UK varietiesor foreignequivalents
eg Derby, Caerphilly, Cheshire,Dunlop, Gloucester,Lancashire,Leicestershire,Stilton, Wensleydale,Lincolnshire.
X Hard. Edam and other continental eg Emmental,Gorgonzola, Gouda, Gruyere,Parmesan,Roquefort, Danablu, Havarti, Samsoe,Saint Paulin, Svecia,Tilsiter, Port Salut.
■-\
21 Soft eg Cottagecheese,Camcmbert,Brie, Pommul,Babybel,Bonbel, Surfin, Gervais, Demi-Sel,Mycella,creamcheese.
22 TOTAL HATVRAL CHEESEU) Codes IS-21 above
25BEEF AND VEAL
Beef: joints (including sides)on thebone
•
2t joints, boned
27 steak,lessexpensivevarieties
eg braising,stewing,chuck, "steak andkidney".
a steak,more expensivevarieties
* fresh, chilled or frozen(but not frozen conveniencemeator meatproducts—seecode 88)
29 minced
eg frying, grillingfillet, rump, porterhouseetc.
» Other beefand veal
31 Total bee/and w»/(a) Codes 25-30above
MUTTONAND LAMB
132 Mutton
33
34
Lamb: joints (includingsides) .fresh, chilled or frozen (but not frozen convenience
chops (includingcutletsand fillets)
35 Other lamb
36 Total Mutton and Lamb (a) Codes 32-35above
POKK37 Joints (includingsides)
38
39
Chops.fresh,chilled or frozen (but not frozenconveniencemeator meatproducts—seeCode 88).Filletsand steaks
•W Other pork
41 Totalpork (a) Codes37-40above
42LIVER
Ox
4T
44
Lambs
PigsFresh, chilledor frozen
45 Other liver Includescalvesliver
*t Totalliver (a) Codes42-45above
52
53
BACONAND HAM. UNCOOKEDJoints (includingsidesand steakscut from the joint) Fresh, chilled or frozen (but not frozen
-conveniencemeator meatproducts—seeCode 88)
Rashers,vacuum-packed
54 Rashers,not vacuum-packed -
55 Total baconand ham, uncooked(a) Codes52-54above
170 Household Food Consumption and Expenditure: 1981
TABLE 7a—continued
SeasonalfoodFood
code no.in 1481
(S)orconvenience
food (CC, CF,Description
cox*)
Notes
74
POULTRY, UNCOOKEDIOTHER THANBROILERS)
Chicken, other than broilers Of 4 lb or moredressedweigh!or anyunpluckedchickenor boiling fowl: fresh,chilledor frozen.
75 Turkey Whole or pans; freshchilled or frozen.
76 Other egduck, goose,partridge,pheasant,grouse,pidseonetc; fresh,chilledor frozen.
77 Tola! otherpoultry uncooked,includingfrozen (a)
Coder 74-76above
84•OTHER"MEAT PRODUCRS
Delicatessen—typesausages CO eg, salami,polony, saveloy,garlic sausagefrankfurter, liver sausage,ham sausage,pate (V«frozen).
40 Pastesand spreads CO Includingchicken(Not frozen).
91 Pies, pastiesand puddings CO Includingsteakand kidneypies/puddings,mealandvegetablepics/puddings,cottageand shepherdspie.Cornish pasties,chickenpies, bridies.(.Voz/roaw,"ready-to-eat" pies,eg pork pies,arecoded83)
92 Readymeals CO eg Chinesetake-awaymealscontainingmeat,packetedmeat-basedmeals,"cooked sausages"of sausagea.iJchips. (Not frozen).
93 Other meatproductsnot classified CO eg faggots,black pudding,savouryduck,Scotchess,haslet,kebabs,haggis,hot pot, savouryflan,Viennasteak,chickencordon bleu, chicken kebabs,chopsuey,hamburgers,beefburgers.(Sot frozen).
94 Total other mealproducts {a) CO Codes89-93above
BUTTER131 New Zealand
132 Danish
133 UK
134 Other butter IncludesUK butterblendedwith others.
135 Total butter (a) Codes 131-134above.
MARGARINE136 Soft
137 Other margarine Includesmargarinecontaininga proportionof butter.
138 Total margarine(a) Codes 136-137above.
(a) Seealso Table 7.
Appendix A 171
TABLE 8
Estimates of the standard errors of the yearly national averages ofexpenditure, consumpton quantity and prices, 1981
Standard errors Percentagestandarderrors
MILS.AND CREAM
Expenditure Consumptionquantity Prices Expenditure Consumption
quantity Prices
Liquid milkFull price 0-42 002 001 0-6 0-6 0-1
na na na na na na
Totalliquid milk 0-42 002 0 6 0-6
Condensedmilk ... . 010 001 0-21 4-8 5 0 11Driedmilk, branded.... 012 001 0-32 12-2 120 IJInstantmilk 007 001 012 5-7 58 1-1Yoghurt 012
o'bi0-32 2-8 2-9 0-6
Othermilk 010 103 7-0 8-7 3-9Cream Oil 1-45 3-2 3-2 11
Totalmilk and cream .... 0-49 0 02 0-6 OS
'^NMural(o) 0-32 003 0-34 1-3 1-3 0-3007 001 0-97 3-6 3-7 0-8
Totalcheat 0-33 003 1-3 1-3
MEATAND MEAT PRODUCTS:Carcue meat
Beefand veal (6) . lit 017 100 2-2 2-4 0-7Mutton and lamb (ft) I'M 016 1-33 3-2 3-8 1-3Pork (6) 068 014 1-41 2-9 3-8 1-4
To* arras,™, .... 1-89 0-31 1-7 20
Othermeal and meatproducts010 003 1-02 3-2 3-4 1-5
Offals, other than liver 008 002 1-72 6-5 6-5 2-9Baconand ham, uncooked (b) . 0-43 007 0-62 1-6 1-6 0-6Bacon and ham, cooked, including
canned ..... 0-20 002 1-15 1-9 2-1 0-8Cooked poultry, not purchasedin cans 013 002 2-96 5-7 6-6 2-1Corned meat . . 013 002 0-87 2 6 2-7 0-7Other cooked meat, not purchased in
Other canned meat and canned meatcans 013 0-01 202 30 2-9 1-5
Broiler chicken, uncooked, including016 004 069 31 31 11
Other poultry, uncooked, includingfrozen ..... 0-45 012 0-52 2-5 2-6 0-8
0-45 012 112 4-5 4-9 1-7Rabbitand other meat 007 001 2-53 14-5 13-7 3-4Sausages,uncooked, pork 018 004 0-41 2-4 2-8 0-4Sausagesuncooked beef 017 004 0-45 2-6 2-7 0-7Meat pin and sausagerolls, ready-lc-
0-12 002 0-72 30 31 0-9Frozen convenience meats or frozen
conveniencemeatproducts 0-27 005 117 3-3 3-6 1-3Othermeatproducts (ft) . 0-39 005 118 2-3 20 l-l
Totalothermeal and mealproducts . in 0-24 0-9 10
Totalmealand meal products 2-43 0-42 10 IInut
White,filleted, fresh .... 0-21 0-03 0-80 3-2 3-3 0-8White,unfilled, fresh 011 002 304 11-9 12-7 3-7White,uncooked, frozen 016 003 1-96 4-5 5-4 1-9Herrings,filleted, fresh 002
o'-bi501 25-6 25-4 5-7
Herrings,unfUleted, fresh 002 417 18-3 19-1 6-5Fat,fresh,other than herrings 010 002 5-59 10-8 9-8 5-6White,processed ... Oil 002 1-99 6-5 6-6 1-7Fat,processed,filleted 0 08 001 4-47 8-4 8-6 4-3Fat,processed,unfUleted 002 001 3-37 17-7 17-6 4-3Shellfish Oil 001 11-25 90 10-9 5-0Cookedfish 0-22 003 1-34 3-2 3-2 1-0
Othercanned°orbottled fish'Oil 0-01 1-75 4-3 4-4 1•1009 002 1-79 3-6 3-7 20
Fishproducts,not frozen 006 001 3-24 50 5 1 2-6Frozenconveniencefish products 017 0 03 101 3-2 3-3 10
Totalfish 0-49 007 1-4 IS
KCS 0-22 004 0-02 11 1-1 0 3
172 Household Food Consumption and Expenditure: 1981
TABLE 8— continued
Standard errors Percentagestandarderrors
Expenditure Consumptionquantity Prices Expenditure Consumption
quantity Pricrs
FATS:0-34 007 019 19 1-9 0 ■■Butter(6)
Margarine(0) . 015 007 0-21 1-6 1-7 0 6Lard and compoundcooking fat . 006 004 017 2-3 21 0 -
Vegetableand saladoils 010 005 0-82 5-6 5-6 : (All other fats 009 004 1-91 4-4 61 )-5
Totalfats 0-41 013 1-2 1-2
SUGARAND PRESERVES:019 016 005 1-5 l-J OJ
Jams, jellies and fruit curds 007 003 0-33 31 30 0 1Marmalade 006 003 0-30 3-6 3-6 0-1Syrup, treacle 004 002 0-77 7-5 7-5 2-2Honey 007 002 1-57 7-2 7-8 2-2
Total sugarandpresents 0-24 Oil 1-4 1-3
VEGETABLES:Old potatoes
January—Augustnot prepacked .... 0-13 0-55 009 2-9 3-5 l-J
New potatoes005 014 0-13 5-7 6-2 21
January—Augustnot prepacked .... 0-14 0-23 0-11 2-7 2-7 II
Potatoes004 006 0-27 10-2 9-9 2-6
September—Decembernot prepacked .... 017 0-44 009 3-3 3-5 l-J
007 0-14 012 61 6-3 l-J
Totalfresh potatoes .... 0-24 072 1-4 17
Cabbages,fresh .... 007 008 012 21 1-9 01Brusselssprouts, fresh 005 006 0-34 31 3-2 21Cauliflowers, fresh .... 007 007 0-20 2-5 2-4 IILeafy salads, fresh .... 006 003 0-50 2-0 1-9 l-l
003 004 1-27 13-6 8-3 6 !004 005 107 7-7 41 4-0
Other fresh greenvegetables 0-03 002 2-24 11-9 7-8 61
Totalfresh greenvegetables 016 01} 1-4 1-3
006 008 014 21 2-2 10Turnips and swedes,fresh 003 004 016 3-9 3-7 l-JOther root vegetables,fresh 006 003 0-93 6-8 4-1 >•»Onions, shallots, leeks, fresh 007 009 0-28 21 2-5 1-6Cucumbers,fresh .... 005 003 0-39 2-5 2-6 l-JMushrooms, fresh .... 008 0-02 0-90 2-7 30 IITomatoes, fresh .... 012 006 0-27 1-4 1-4 0-7Miscellaneousfresh vegetables Oil 005 0-87 4-3 3-8 2-3
Total otherfresh vegetables 0-29 019 1-2 1-2
Tomatoes,cannedor bottled 004 005 017 2-9 30 l-l007 005 014 2-2 2-2 0-7
Canned vegetables other than pulses,009 007 0-09 1-7 1-7 Oi
potatoesor tomatoes 007 004 0-36 30 2-9 1-2Dried pulses,other than air-dried . 008 004 1-56 88 9-2 4 4Air-dried vegetables.... 002 22-42 11-2 151 II 0Vegetablejuices .... 003 001 205 10-1 10-3 38Chips, excludingfrozen 012 003 0-49 3-0 3-1 01Instant potato..... 003 001 2-31 8-5 9-6 3-1Cannedpotato..... 002 001 0-52 10-2 10-3 l-SCrisps and other potato products, not
014 002 1-03 2-3 2-4 0 8Other vegetableproducts 007 001 1-84 4-6 4-6 2-6
Oil 006 0-33 2-9 3-2 10
Frozen chipsandother frozen convenience006 003 0-61 4-8 5-3 1-6
potato products .... on 0-07 0-43 41 4 4 l-JAll frozen vegetablesand frozen vegetable
productsnot specifiedelsewhere 011 005 0-71 4-5 50 1-i
Total processedvegetables 0-39 0-20 1-1 12
FRUIT:
0-66 0-84 0-7 1-0
Freshon 008 017 2-6 2-6 0-1
Other citrus fruit .... 009 006 0-24 30 3-0 100-15 0-12 013 16 1-6 0-6
Appendix A 173
TABLE 8— continued
Standard errors Percentagestandard errors
ExpenditureConsumptionquantity Prices ExpenditureConsumption
quantity Prices
Fiirr— amtirmed
006 004 0<26 3-7 3-6 11010 004 0-94 4-9 4-9 2-4009 003 0-91 5-6 5-4 21
Soft fruit, other than (rapes 014 006 1-49 8-9 7-1 3-2Bananas 010 006 015 1-9 2-0 0-5Rhubarb 001 0 03 1-30 11-8 5-9 7-1Otherfresh fruit .... 007 004 108 6-5 7-3 3-7
Toadfrah fnut 0-43 0-26 IS 1-3
Cannedpeaches,pearsand pineapples. 007 004 0-20 2-9 2-9 0-7Othercanned or bottled fruit 008 004 0-31 31 31 0-9Driedfruit and dried fruit products . 012 004 0-64 40 4-3 11Frozenfruil and frozen fruit products . 005 001 3-18 17-6 17-7 4-8Nutsand nut products 010 002 1-61 4-5 4-4 1-7Fruhjuices 017 Oil 0-31 2-8 2-8 10
Totalotherfruit andfruit products . 0-30 014 IS IS
CHtEALS:
OSS 0-32 1-3 1-2
Whitebread, large loaves, unsliced 019 014 008 2-6 2-6 0-4Whitebread, large loaves,sliced 0-27 0-22 005 1-5 1-5 0-2Whitebread, small loaves,unsliced 010 005 013 3-6 3-6 0-4Whitebread, small loaves,sliced . 004 002 019 5-8 5-8 0-6Brownbread ..... 013 009 0-14 2-3 2-4 0-5Wholewheatand wholemealbread 0-12 008 014 3-8 3-9 0-6Otherbread 018 008 0-30 1-8 20 0-8
Totalbread 033 0-23 0-7 0-7
Flour 0-20 0-32 014 4-7 5-3 1-3Buns,sconesand teacakes . 0-09 003 0-57 2-8 2-8 IICakesand pastries .... 0-26 005 0-51 1-9 1-8 0-6Cnspbread ..... 004 001 105 4 1 4-1 1-6Biscuits,other than chocolatebiscuits 0-18 006 0-27 14 1-4 0-5Chocolatebiscuits .... 016 003 0-61 21 21 0-6Oatmealand oat products 005 003 0-71 5-4 5-5 2-4Breakfastcereals .... 0-20 006 0-25 1-7 1-8 0-5Cannedmilk puddings 006 004 0-13 3-7 3-7 0-6Otherpuddings .... 006 001 2-31 8-5 71 3-3Rice Oil 008 113 7-6 10-1 40Cereal-based invalid foods (including
"slimming" foods) 005 22-69 32-1 26-6 14-5Infantcerealfoods .... 008 0 01 6 21 10-4 9-8 4-4Frozenconveniencecerealfoods 0-17 003 I -58 4-5 4-5 1-6Cereal convenience foods, including
canned,not specifiedelsewhere. 016 005 0-71 2-1 2-2 1-3Othercerealfoods .... 005 002 0-67 50 51 1-8
SEVQAGES:
0-79 0-44 0-7 OS
Tea 0-21 003 0-45 1-6 1-6 0-4Coffee,beanand ground Oil 001 3-40 7-6 7-7 1-7Coffee,instant .... 0-24 0-01 214 2-2 21 0-6Coffee,essences .... 003 300 17-3 17-8 2-0Cocoaand drinking chocolate 006 0 01 217 6-3 6-8 21Brandedfood drinks.... 005 001 0 90 70 71 1-2
Totalbeverages 0-36 004 1-3 1-4
WSCELLANIOUS:Babyfoods, canned or bottled 009 002 1-99 12-0 11-5 31Soups,canned.... 011 007 015 2-5 2-5 0-6Soups,dehydratedand powdered .Acceleratedfreeze-dried foods (excluding
006 001 4-46 4-6 5-2 2-5
na na na na na naSpreadsand dressings 007 002 0-96 4-3 4-2 1-4ftckiesand sauces .... 013 005 0-31 2-2 2-3 0-7Meatandyeastextracts 008 001 3-65 3-5 4-3 20T»Wejelly, squaresand crystals . 003 001 0-60 3-9 3-7 1-3
Afl frozen convenience foods, not0-17 009 0-56 3-3 3-7 1-6
soecuieaeisewnere.... 001 8-97 38-8 42-9 9-8Salt 003 0 04 016 4-1 4-2 16Artificialsweeteners(expenditureonly) . na na na na na naMiscellaneous(expenditureonly) . na na na na na naNovdprotein foods .... 003 001 8-57 17-7 19-6 8-2
Totalmactttanevus .... 0-36 015 /■J 1-6
Toutexpenditure .... 4-36 0-6
174 Household Food Consumption and Expenditure
TABLE 8— continued
Standard errors
Supplementaryciassijtiattonsta/tcjCHEESE:
ExpenditureConsumptionquantity Prices Expenditur
Natural hard:—Cheddar and Cheddar type 0-26 004 0-34 1-5Other UK varieties or foreign
equivalents , 013 002 0-74 3-4Edam and other continental 008 001 214 5-3
Natural soft ..... 009 001 1-70 4-4
Total natural cheese .... 0-32 003 0-34 1-3
CARCASE MEAT:Beef:-
joints (including sides)on the bone 0-59 009 5-88 39-6joints, boned .... 0-75 009 1-92 3-8steak,lessexpensivevarieties 0-39 006 0-82 2-8steak,more expensivevarieties . 0-49 004 2-34 3-9minced 0-27
006005001
0-6510-58
2-615-1
Total beefand veal . . . .
other, and veal ....1-28 017 100 2-2
Lamb:—0-11 0-02 311 22-5
joints (including sides) 0-76 0-15 1-93 4-8chops (includingcutletsand fillets) 0-28 004 1-13 3-3
010 003 161 6-7
7ora/ muttonand lamb.... 0-84 016 1-33 3-2Pork:—
joints (including sides) 0-55 0-13 2-41 610-30 005 0-83 3-0
fillet* and steaks .... 019 002 3-78 8-7all other 013 003 I -32 5-8
Total pork ..... 0-68 014 1-41 .'■9
OTHER MEAT AND MEAT PRODUCTS:003 001 I -61 8-9008 0-02 116 4-3005 002 1-45 6-6
other ..... 002 11-01 221
Total liver...... 010 003 102 3-2
Bacon and ham uncooked:—joints (including sidesand steakscut from
joints) ..... 0-29 005 1-65 4-3rashers,vacuum-packed 019 003 1-59 3-6rashers,not vacuum-packed 0-26 004 0 51 1-7
Total baconand ham uncooked 0-43 007 0-62 16
Poultry, uncooked, including frozen:—chickenother than broilers . 0-33 010 1-07 6-4turkey ...... 0-29 007 2-26 6-7
all other...... 010 002 810 23-5
Total poultry, uncooked,other than broilers 0-45 012 112 4-3
Delicatessen-typesausages 009 001 1-52 40Meat pastesand spreads 005 001 2-45 ♦•7Meat pies,pastiesand puddings 016 003 0 69 2-9Readymeals ..... 0-32 003 3-73 61Other meat products, not specified
elsewhere ..... Oil 002 1 48 4-0
Total other meatproducts 0-39 003 118 2-3
FATS:Butter:-New Zealand on 005 0-33 41
Danish .... 016 003 0-48 5-2UK 015 003 0-41 3-6
019 004 0-33 3-9
Total butter 0-34 007 019 1-9
Margarine— soft .... 0-13 006 0-25 20other .... 009 004 0-39 3-2
Total margarine..... 013 007 0-21 1-6
fa) SeeTables 7 and 7a, Appendix A Tor further detailsof the classification of foods
{b) Thesefoods are given in greaterdetail, in this table under "Supplementaryclassif
(c) Supplementarydata for certain foods, in greaterdetail than shown elsewhereini food are repeated,for easeof reference.
Appendix A 175
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178 Household Food Consumption and Expenditure: 1981
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180 Household Food Consumption and Expenditure: 1981
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Appendix A 181
TABLE 11
Estimates ofpercentage standard errors of average
per caput food consumption and expenditure accordingto ownership of deep-freezer, 1981 (a)
EXPENDITURE CONSUMPTION
Households Households A» Households Households All
ttap-frasav "deepWf"ee2erahouseholdsowning a
deep-freezernot owning adeep-freezer households
41UCAND CREAM:Totalliquid milk . . . .
CondensedmilkDriedand other milk .Cream
OS7-13-43-9
0-96-6
0-641
OS6-94-540
0-97-4
0-65-0
4-35-4 3-2
Totalmilk and cream OS 0 0 0-6 0-7 OS ')■-'
Nanfral l-l 1-951
1-33-6
l-l 1-95-1Processed .... 5-2 5-2
Totalcheese .... 1-7 IS 13 IS /•* / 3
MEAT:Beefand vealMullon and lamb
3-550
21312-9
2-2 3-93-15-8
203-33-0
2-4
Pork 4-43-22-9
3-83-8
TotalcarcasemealBaconand ham, uncookedPoultry, uncookedOthermeal . . . .
2S It20301-3
1-7 3-3 1-5 202-3 1-6 2-4 2-0
301-3
1-63-2hi
2-210
3-4l-J
2-310
FTSH:
1-6 10 10 17 10 /•/
Fresh ..... 4-96-63040
3-9602-914
314-721
5-3 3-96-0213-5
3-3Processedand shell 6-9
2-94-4
4-92030
Prepared.....2-7
Totalfish 2-2 IS 1-4 2-3 IS 1-5
6CC5 1-5 1-5 1■I 1-5 15 l-l
FAT*
Margarine2-5 2-9
2-22-95-7
1-9 2-42-43151
2-92-22-17-2
1-92-3 1-6 1-7
Lardand compound cooking fatOtherfats . . . .
3-4 2- 3 2- 14-24-5 3-6
Totalfats 1-6 IS 1-2 1-6 1-7 1-2
BJGA* AND PRESERVES:2-3 1-9 1-9
311-J
Honey,preserves,syrup and treacle 3-6 3-4 2-3
Totalsugarand presents 17 1-4 20 1-7 13
VEGETABLES:Potatoes.....Freshgreen ....Otherfresh .... 21 18 1-4
1-42-61-71-6
2-21-91-9
1-71-31-2
1-91-7
1-9l-l 1-2
Freraen^^^^ J 1-6 1 4 II 1-7 1-5 1-2
Totalvegetables.... /•/ 10 0-7 1-4 1-3 10
mtrr:Fresh II
2-42-42-7
1-5l-l
1-7 2-1 l-Jl-lOther 2-4 2-7
CEREALS:
1-6 20 1-3 1-5 1-2
Brownbread ....Whitebread ....Wholewheatand wholemealbreadOtherbread
3-3 3-2 2-31-0
3-4 3-31-45-830
2-4101-5
5-01-35-6 3-8
18
1-J5-2 3-9
202-5 2-7 2-8
Totalbread . . . .Flour
104-32-6
0 9 0- 7 II4-3
0-99-32-6
0- 75-31- l 4-7
2-7 1-91-3
2-5 1-l125-5l-l21
Oatmealand oat productsBreakfastcereals
1-77-1
1-l7-3 5-4
1-7l-l
1-77-7
1-77-9
2-42-6
2-42-4
2-5 2-52-5Othercereals .... 3-2
Tou cereals 10 0-9 0-7 10 12 OS
182 Household Food Consumption and Expenditur
TABLE 11 —continued
EXPENDITURE
Householdsowning a
deep-freezer
Householdsnot owning adeep-freezer
householdsAll Households
owning a
BEVERAGES:Tea 2-5
2-98-3
10-4
203-29-59-2
1-6216-370
2-52-99-1
10-4
CoffeeCocoa and drinking chocolateBrandedfood drinks .
Tolal beverages .... 20 IS 2 1
MISCELLANEOUS:Soups, canned. dehydrated.
powdered . . . .Other foods .... 3-2
21302-2
2-2IS
3-52-6
Total miscellaneous 1-9 IS 13 2-2
TOTAL EXPENDITURE 0-9 0-7 0-6 0-8
(a) See Appendix A, Table 7 for definitions of the food groups.
183
APPENDIX B
Demand analyses and estimates of demand parameters
1 The tables in this Appendix present the results of various demand analyses
nhich have been made from the National Food Survey data for 1981 and some
arlier years, and these up-date corresponding estimates given in the Reportfor 1980'. The methods of calculation of the various estimates are described in
jaragraphs 9 to 18.
I The elasticity of demand for a commodity with respect to changes in
ncome (income elasticity of demand), to changes in its own price (own-price.'lasticity of demand) or to changes in the price of another commodity (cross-price elasticity of demand) may be regarded, in simplified terms, as a measure
)f the extent to which the amount demanded will change in percentage terms in
response to a change of 1 per cent in income (or in price), other things
remaining equal.
3 The estimates of income elasticity of demand in Tables 1 and 2 have been
Jerived by cross-sectional analysis of the Survey data for 1981. For this
purpose, the analysis was confined to a sub-sample of 4666 households which
fell
into one or other of the twelve categories listed in Table 1 and which also
gave particulars of their total family income. The elasticity coefficients were
calculated with respect to total declared family income net of income tax and
national insurance contributions. The income elasticities of total householdfood expenditure relate to food purchased for consumption in the home,
□early, other things remaining equal, household expenditure on such foodril be greater the more the household depends on meals in the home and doeslot obtain meals out. In Table 1
, the overall elasticities for 1981 have thereforebeen resolved into two additive components. The first of these componentsrelates to the number of meals provided from the household food supply,which, in most cases decreases as real income increases because most families
then have more meals out. The second component, which relates to foodixpenditure per meal provided from the household food supply, is almost
variably positive in sign, implying that it increases as income increases. Theiicome elasticities of expenditure on individual foods and of quantitiespurchased (Table 2
) are not shown resolved into two components in this way
since such subdivision would be unrealistic because all meals do not have an
identical food composition. For most of the foods for which the incomeelasticities are positive in sign, the income elasticity of expenditure is greaterthan the income elasticity of quantity, because as income rises not only is more
of
such foods bought, but there is a tendency to buy varieties of better qualityor, a
t
least, higher price. Similarly, for certain items for which the elasticity ofquantity is negative, the expenditure elasticity may be closer to zero or evenpositive in sign. There are a few exceptions to these generalisations, however,
particularly in respect of some processed foods for which the average size ofpurchase is greater in higher than in lower income households, and where the
largersize of purchase enables the buyer to purchase at a lower cost per unit ofquantity. These exceptions may also arise in respect of some non-processedfoods for which the composition may vary; for example, purchase of a wholesde of pork (by a high-income household) will usually be at a lower price per
1
Household Food Consumption and Expenditure: 1980; Appendix B, HMSO, 1982.
184 Household Food Consumption and Expenditure: 1981
unit quantity than that of a smaller purchase confined to the more desirabk-
cuts of pork. The estimate of the income elasticity of total household food
expenditure given at the foot of Table 2 is to be preferred to that given in Table
1 for reasons given in paragraph 1 1 below.
4 The estimates of price-elasticity of demand in Table 3 have been derived
from time-series analysis of the monthly Survey averages of purchases and real
(deflated) prices over the period from 1976 to 1981. The technique which is
used to estimate the price elasticity of demand also enables any significant
seasonal or annual shifts in the location of the price/quantity demand cunt
(including shifts due to changes in income) to be detected (as distinct from
movements from one price to another along a fixed demand curve). Indeed,
the effects of such shifts are removed from the original data prior to the
estimation of the selected price elasticity coefficient. At a further stage in the
analysis, the price elasticity, and the mean income elasticity derived from
successive annual cross-section analyses over the whole period, are used to
make estimates of the levels of purchases which might have been expected each
year, other things being equal, given the changes in average price and in
income which in fact occurred. The differences between these estimates ol
expected purchases and the levels of purchases actually recorded provide a
measure of the shifts in demand (together with any residual error) which took
place. These shifts in demand from year to year are given in the form of indices
in Table 4 together with corresponding annual series for prices and purchases.
5 The type of analysis used to determine the own-price elasticities presented
in Table 3 has been extended to produce sets of simultaneously-determined
own-price and cross-price elasticities for a number of commodities. In general,
the own-price elasticity estimates produced in this way will differ in magnitude
from those given in Table 3, and are to be preferred because some of the
variation in purchases of each commodity is now related to variation in the
prices of a number of commodities instead of being related simply to changes
in its own price. Some results obtained from analyses of the monthly Survey
data over the eight-year period from 1974 to 1981 are given in Table 5.
6 In a manner analogous to that described in paragraph 4, the sets of
elasticity coefficients in Table 5 and the appropriate income elasticity
coefficients have been used to make estimates of the levels of purchases of the
several commodities which might have been expected each year, other things
being equal, given the changes in their prices and in income which in fact
occurred. The differences between these estimates of expected purchases and
those actually recorded provide a measure of the shifts in demand (together
with any residual error) which took place. These estimates of shifts from year
to year are given in the form of indices in Table 6 together with corresponding
annual series for prices and purchases. For the commodities covered, they are
in general to be preferred to the estimates obtained by taking into account only
one commodity at a time as presented in Table 4.
7 A further extension of the type of analysis described in paragraph 4 to
cover 16 main food groups has been attempted for the period 1974 to 1981. In
order to extend the analysis in this way it is necessary to use income as an
explanatory variable at an earlier stage in the analysis, since average expendi
ture on some of the 16 groups is sufficiently large for a price increase to be
equivalent in effect to a decrease in income which cannot be ignored. For each
Appendix B 185
group, the average cross-sectional income elasticity over the period 1974 to
1981 was specified in the demand equation in preference to a time-series
estimate which has often proved unreliable.
8 Estimates of the own-price and cross-price elasticities are given in Table 7
together with the standard errors of the former, and the proportion ofvariation in monthly average purchases that can be explained by the fittedelasticities and shifts in demand. The elasticity estimates which are statistically
significant are indicated by an asterisk. Some of the individual cross-
elasticities which did not attain statistical significance may be unreliable (evento the point of carrying the wrong sign in some cases), but it is expected that
their use collectively in making demand projections will give better results thanif they are ignored. The implied annual shifts in demand are given in indexform in Table 8 together with corresponding indices of average purchases and
deflated prices.
Method of calculating the estimates of income elasticity of demand
9 The income elasticity of demand can be defined formally as the ratio of the
relative change in demand (whether measured in terms of expenditure or interms of the quantity purchased) to the relative change in income, other things
being equal; it may be represented in the notation of the calculus as:
Y dEE
'
dY
where E = expenditure (or, in the case of elasticities of quantity, the amountpurchased) and Y = net family income. Although the elasticity of demand may
not be the same at all income levels and may decline as income increases, it has
been found in practice that the fitting of demand functions which allow the
elasticity to vary with income rarely provides satisfactory results because of the
variability of the data. For these reasons a constant elasticity function has been
used in deriving the elasticity coefficients given in this Appendix; this functionis of the form
E = kY" (1)
where E and Y are as defined above, k is a constant and r\ is the elasticity. Ifthe data on incomes and on expenditure (or quantity) are transformed into
logarithms and then expressed as deviations from their respective means, the
demand relationship becomes
logE = rjlogY . . (2)
and the elasticity is seen to be the linear regression coefficient when log
expenditure (or quantity) is regressed on log income.
10 To determine income elasticities of food expenditure at a point in time,
one therefore needs to know the functional relationship between income andfood expenditure at that point in time. This functional relationship is not fixed
and immutable, since consumers collectively (as well as individually) can and
do change their ideas of relative values from one point in time to another.Even in a comparatively short period they are subject to changing pressures
from the advertising industry, from manufacturers and agencies who providenew products and services, and from a host of environmental changes,
including changes in the value of money. The condition about "other things
being equal" is rarely realised in practice, and for this reason it is an oversimplification to attempt to estimate the demand function by fitting a
regression to a set of observations of income and expenditure taken at
186 Household Food Consumption and Expenditure: 1981
different points in time (time-series analysis), even when deflated, since the
locus of such points may trace out shifts in the demand curve rather than the
demand curve itself. Indeed, a demand relationship estimated in this way
would not satisfy the condition that demand may change even though there
may be no change in incomes. Moreover, it would imply that any response to a
change in income would be instantaneous when in practice there is likely to be
a lag. Cross-sectional methods of analysis have therefore been used, and so
that the relationship between income and expenditure can be ascertained
without being affected by differences in family composition, separate
estimates of the income elasticity of total household food expenditure have
been obtained for each of the twelve types of household shown in Table I. The
estimates for each of these twelve types were obtained by fitting doublelogarithmic linear regressions of the form in equation (2) above to the
individual observations of declared net family income and of food expenditurefrom each household within each type. An overall estimate was then obtainedby forming a weighted average of these twelve estimates, using as a weight in
each case the sum of squared deviations of income from the group's mean. Aweighted average of this type gives an estimate of the overall income elasticity
identical with the estimate which would be obtained by fitting a demandfunction that assumes a constant income elasticity over all types of householdbut allows the demand curves for the different groups to have differentlocations. Nearly two-fifths of the households in the sample either did not fall
into one of the twelve categories or did not disclose their income, and were
excluded from the calculations. Although the twelve selected types ofhousehold therefore are not fully representative of the whole sample, there is
evidence from earlier studies that the inclusion of the more complex householdtypes would not materially have affected the results.
11 A different procedure was followed in order to obtain the estimates
shown in Table 2 of the income elasticity of expenditure and of quantity purchased for each food in the Survey classification. For this purpose, the samples
of households from each quarter of the year were each subdivided into the
same twelve groups as described in Table 1. Within each of these groups,households were ranked in order of declared net family income and the octiles
of income then determined; 8 octile groups were thus formed each quarterwithin each of the 12 household groups. Each of the resulting 96 groups for the
first quarter were then merged with their corresponding octile/householdgroups for the remaining three quarters of the year, and annual per caputaverages of income, expenditure and quantity purchased were then calculatedfor each of the % merged groups. The averages for each of these variableswere then arranged into tables of 12 rows (one row for each household type)and eight columns (one column for each octile group). Weighted averages werethen formed of the entries in each column, the weights being the total numberof persons in each of the twelve household types included in the analysis. Theresulting weighted averages were then arranged into sets of eight pairs ofincome/ expenditure co-ordinates and eight pairs of income/quantity coordinates. Double logarithmic linear regressions were then fitted to each ofthese two sets to provide estimates of, respectively, the income elasticity ofexpenditure and the income elasticity of the quantity purchased. This procedure of fitting regressions to the logarithms of averages for groups of households avoids the difficulties inherent in fitting logarithmic regressions toindividual household observations, some of which may be zero simply because
the household participates in the Survey only for one week and happens not to
Appendix B 187
buy the food during that week. The averages of expenditure and quantity forthe groups are taken over a range of observations extending from zero
upwards and, provided the groups are large enough, constitute a valid estimate
of the average level of purchases in each octile of income. To exclude the
households which did not record a purchase (whether this is due to the house
hold never buying the food or buying it only infrequently) would give averages
relating to the average size of purchases made by households which made a
purchase during the Survey week and not average purchases by all householdsin the octile group; it would therefore not produce income elasticities ofaverage quantity purchased but of average size of purchase, and the latter
would have limited practical value unless they were supplemented by an
income elasticity of the proportion of households buying. The use of means ofoctile groups also has the advantage (compared with the method outlined inparagraph 10) of reducing the effect of extreme observations, eg at extreme
incomes or, more commonly, bulk purchases to cover consumption over a
long period. The formation of octile groups at quarterly intervals also has the
advantage of compensating, to some extent, for distortion in the estimates ofincome elasticity that might otherwise result from income and price inflationduring the year; it may also, in some instances, reduce biases in the estimates
which might result from seasonality in supplies. Moreover, the groupingtogether of all first octile groups into a single first octile group, and similarlyfor each of the remaining seven octile groups, ensures that the resulting groupsall have virtually identical household type distributions. These advantages
seem great enough to make the estimates of the income elasticity of totalhousehold food expenditure shown in Table 2 preferable to those shown in
Table 1, although the use of the grouping method does, of course, entail some
loss of information compared with the method outlined in paragraph 10.
12 As stated in paragraph 3, the income elasticity of demand for most foodsis higher for expenditure than for quantity, although for most foods the
difference is very small. The relationship between the two can be readily
deduced because E = PQ where E, P and Q are respectively expenditure,price and quantity purchased; it follows that:
Thus the expenditure elasticity is the sum of the quantity elasticity and what
may be called the quality elasticity, in so far as quality is measured by price.
The difference between the elasticities of expenditure and quantity shown inTable 2 is formally the "income elasticity of price", but may be regarded as
meaning the elasticity of quality in a broad sense covering the quality of the
food itself and the services associated with its sale, including the saving of the
housewife's time which results from shopping at the most convenient shopinstead of at that charging the lowest price.
Method of calculating the estimates ofprice elasticity of demand
13 The estimates of price elasticity of demand given in Table 3 were allcalculated by analysis of the time-series of monthly Survey data of averagequantities purchased and average prices paid by housewives from 1976 to1981. For this purpose, the monthly series of average prices (in money terms)were converted to real terms by deflating by the General Index of Retail Prices.
dE = P dO. Q dPdY dY dY ' where Y is net family income
whenceY dE =
Y dQ. Y dPE dY Q dY P dY (3)
188 Household Food Consumption and Expenditure: 1981
As in the case of the estimates of income elasticity, a constant elasticity form
of the demand function was used throughout. The real price was treated as the
independent variable (p) and the quantity purchased (q) as the dependent
variate. In order to determine the relationship between price and quantity after
the effects of any seasonal or annual shifts in the price/quantity demand curve
were eliminated from the data, a mathematical model was used which
expressly takes into account such shifts. This model is
q(j = m, + aj + ypy + (4)
where qy and p^ are respectively average quantities purchased and average
(deflated) prices paid in the month i of the year j, and are expressed in
logarithms as deviations from their average values during the whole period
considered. The m, are monthly constants which measure (in logarithms) the
regular seasonal shifts in the demand curve in each of the months i, and are
also expressed in deviation form so that Snij = 0. Similarly, the a, are annual
constants which measure the shifts in the demand curve from one year to
another and are also expressed as logarithmic deviations so that Saj = 0; y is
the price elasticity of demand and the e^ are random disturbances, assumed to
be independent of nij, and a, and pis and to be normally distributed about zero.
14 The method used to estimate y and to test for the existence of seasonal or
annual shifts in the demand curve is an application of co-variance analysis
developed by Professor J. A. C. Brown'". If the analysis is carried out over a
period of n years and there are m monthly pairs of averages of purchases and
prices in each year, the following regressions are calculated:
Degrees of freedomBetween months (regression fitted to m means of corresponding months
in n years) ......... m - 1Between years (regression fitted to n yearly means) . . . n — 1
Residual (m-l)(n-l)
Total regression ......... mn - 1
Within months ......... m(n-l)Within years ......... n(m-l)
15 If there have been no seasonal or annual shifts in the price/quantitydemand curve over the period covered by the analysis, each of the regressions
calculated as in paragraph 14 will provide an unbiased estimate of the price
elasticity of demand, and these estimates will differ from each other only by
amounts which could have occurred by chance alone. In this case, the total
regression based on the maximum number (mn -1) of degrees of freedom may
be the logical choice. If, however, the estimate derived from the "between
months" component is significantly different from that obtained from the
residual component, then this difference may have arisen because the m pairs
of averages of quantity and price (each pair being the average over
corresponding months in n years) do not trace out seasonal movements along a
fixed demand curve, but instead trace out seasonal shifts in the location of the
whole demand curve; in this case, one or more of the rrtj will differ significantly
from zero, and the logical choice may be the "within months" estimate which
excludes the seasonal component of variation and co-variation and is based on
m(n-l) degrees of freedom. Similarly, if the "between years" regression is
significantly different from that obtained from the residual component this
1 On the use of co-variance techniques in demand analysis: FAO/ECE Study Group on theDemand for Agricultural Products (1958).
Appendix B 189
may be because one or more of the a, differ significantly from zero and the
location of the demand curve has shifted from one year to another; in this
case, the logical choice of estimate may be that derived from the "withinyears" component based on n(m- 1) degrees of freedom. If the series of tests
indicate that there may have been both seasonal and annual shifts in the
location of the demand curve, then the choice of estimate will be that derived
from the residual component of variation and co-variation which is free fromthe effects of both kinds of shift and is based on (m- 1) (n- 1) degrees offreedom.
16 Once the elasticity of demand has been determined, the constants m| and
a, in equation (4) which measure the seasonal and annual shifts in demand can
be estimated. The causes of seasonal shifts in demand for a commodity are inthe main self-evident, but include seasonal changes in its quality and in the
supply and quality of other commodities which are alternative orcomplementary to it. Annual shifts in the price/quantity demand curve may
arise simply because of a rise in real incomes if the commodity is at all incomeelastic, but may also come about because of gradual changes in consumers'tastes and preferences caused by developments in food technology and byadvertising pressures and other environmental changes.
17 The above form of analysis has been extended to the multivariate case,
using data for 1974-1981. To arrive at the estimates of own-price and cross-
price elasticities and associated demand parameters shown in Tables 5 and 6,
seasonal and annual shifts in the demand curves were assumed to have
occurred in all cases. Furthermore, when the parameters were estimated,
constraints were imposed so that each pair of cross-elasticities would complywith the theoretical relationship which should exist between them (eg the
elasticity for beef with respect to the price of pork should be in the same ratioto the coefficient for pork with respect to beef as expenditure on pork is toexpenditure on beef- see footnote to next paragraph).
18 The further extension of this method to arrive at the own-price and cross-
price elasticities of demand and associated demand parameters for the broadfood groups shown in Tables 7 and 8 also assumed the existence of seasonal
and annual shifts in demand. However, because average expenditure on at
least some of the sixteen food groups was sufficiently large for a price increase
to be equivalent in effect to a decrease in income, it was necessary to use
income as an explanatory variable at an earlier stage of the analysis. Also, in
imposing constraints analogous to those mentioned in paragraph 17, furtheraccount was taken of this type of income effect, as, indeed, is required in the
strict application of the "Slutsky constraints".' The demand function used in
1The rigorous form of Slutsky constraint is:
1 1
IT Xkn + fk = Xnk + Infck
*here En and Efc are the proportions of income devoted to commodities n and k respectively andhv Tk etc are as defined at the end of paragraph 18 above. If commodities n and k are such thatonlya small fraction of consumers' income is devoted to each of them, or if the difference betweentheir income elasticities of quantity is relatively small, then this constraint approaches theamplified form (referred to in paragraph 17 above):
Xkn = En
Xnk Ek
S« also J. R. Hicks, Value and Capital, p. 307 et seq. Oxford University Press, 1961.
190 Household Food Consumption and Expenditure: 1981
this case is as follows: —
16
log qi)k= ck + rtiik + ajk + 2 ykn log pijn + nk log y
(J + e,)kn-l
where qijk= quantity purchased of commodity k per head per week in month
i of the year j.
ck a constant for commodity k.
mik a measure of the seasonal shift in demand for commodity k in
month i.
ajk a measure of the annual shift in demand for commodity k in
year j.Pijn the deflated price of commodity n in month i of year j.
the elasticity of demand for commodity k with respect to the
price of commodity n.
y« real personal disposable income per head per week in month i of
year j.
the income elasticity of quantity for commodity k.
euk= an error term.
Appendix B 191
s
c
o
£o
T3
E0•Jc
S;S 5
I? agoo
ill
If
JZ
2 I111M
N 06« X IO00IN IN —
t*i\QO fl —— £S——IN_o o o o o
606006000000
fsfsssssslss6,6 6 6 6^66 66 6 6 6
6666666666661 1 1 1 1 1 1 1 1 1 1
666666666666
192 Household Food Consumption and Expenditure: 1981
TABLE 2
Estimates of income elasticities of demand for individual foods, 1981(a)
Income elasticities Income elasticities of
MILK AND CREAM:
of expenditure quantity purchased
Liquid milk, full price -0 00(0-02) -0-00(0-03)Condensed milk .... -017 (0-24) -0-20(0-25)Dried milk, branded - 1-34 (0-31) — 1-51 (0-38)
Instant milk..... -0-45 (016) -0-38(0-16)0-83 (0-11) 0-83 (Oil)
Other milk . . . . . 0-42 (0-23) 0-03 (0-23)Cream ..... 1-25 (0 08) 1-22(0-07)
Total milk and cream (b) 0 07(0 02) -0 13 (0 03)
cheese:0-48 (0 04) 0-44 (0 04)0 02(0 12) -0-06(0- 13)
MEAT AND MEAT PRODUCTS:
0-44 (0 04) 0-41 (004)
Carcase meat
Beef and veal .... 0-22 (0-09) 0-08(0-10)Mutton and lamb 0-40(0-06) 0-29 (0 08)
Pork 0-20(0-14) 0-14(0- 17)
Total carcase meat . 0-26(0 07) 0 13 (0 08)
Other meat and meat productsLiver 0-04 (0 04) -0- 16 (0 06)
Offals, other than liver . 001 (017) -0-07(0-27)Bacon and ham, uncooked 0-28 (0-06) 0-19 (0 06)
Bacon and ham, cooked, includingcanned . . . . . 0-25 (0 07) 0-21 (0 07)
Cooked poultry, not purchased in
cans . . . . . 0-48 (016) 0-49 (0-21)Corned meat .... -0 11 (0 09) -0-08(0- 10)
Other cooked meat, not purchasedin cans ..... -0-09(0-06) -0-13(0-08)
Other canned meat and canned meat
products . . . . -0-46(0-12) -0-55(0- 12)
Broiler chicken, uncooked, includingfrozen . 0-30 (0-08) 0-22 (0 08)
Other poultry, uncooked, includingfrozen . . . . . 0-56(0-12) 0-55(0-13)
Rabbit and other meat . -0-08(0-33) -0-27(0-30)Sausages, uncooked, pork 0 12(0 04) 0 03 (0 06)
Sausages, uncooked, beef -0-23 (0 06) -0-24(0-06)Meat pies and sausage rolls, ready-
to-eat 0-20(0-08) 0-17(0-07)Frozen convenience meats or frozen
convenience meat products . 0-17 (013) 0-14(0-17)Other meat products 0-12(0- 12) -0-03 (0-08)
Total other meat and meat products 0- 17 (0 04) 0-10(0-03)
FISH:White, filleted, fresh -0 11 (0 07) -0-17(0-08)White, unfilleted, fresh . 0-89(0-71) 0-99 (0-75)White, uncooked, frozen . 015 (012) 0-21 (013)Herrings, filleted, fresh 0-70(0-95) 0-70(1-06)Herrings, unfilleted, fresh 0-50(0-47) 0-51 (0-53)
Fat, fresh, other than herrings 1-33 (0-93) 0-99(0-71)White, processed .... 0-26 (0-29) 0-12(0-35)Fat, processed, filleted 0-26 (0-22) 0-30(0-18)Fat, processed, unfilleted . -0-24(0-55) -0-27(0-55)Shellfish 1-31 (0-34) 1-35(0-38)
Appendix B 193
TABLE 2—continued
Income elasticities
of expenditureIncome elasticities ofquantity purchased
FISH —continued
Cooked fish -0-23 (0-09)0-32 (Oil)0-34 (0-07)
-0 09(0-15)-0 12 (0 08)
-0-26(0-10)0-34 (0 09)0-21 (012)
-0-33 (014)-016 (012)
Canned salmon ....Other canned or bottled fishFish products, not frozen .
Frozen convenience fish products
009 (0 03) 0-04 (0 05)
FATS:
0 02 (0-03) -0 04 (0 03)
Butter 0-18(0-05)-0 08(0 05)-0-35 (0 06)
0-21 (018)0-26 (0-07)
0-20 (0 05)-0 14(0 05)
-0-41(0-06)015 (019)0-23 (0 08)
Lard and compound cooking fat
Vegetable and salad oilsAll other fats
0 07(0 02) -0-03 (0 02)
SUGAR AND PRESERVES:
Sugar -0-24(0-05)0-07 (012)0-49(0-09)
-0-28 (0 05)
0-02(0-11)0-45 (0-10)
Jams, jellies and fruit curds
Syrup, treacle .... -0-32 (0-24)0-48 (018)
-0-31 (0-22)0-54 (0-22)
Total sugar and preserves -0 09 (0 05) -0-20 (0 05)
VEGETABLES:
Old potatoesJanuary - August
not prepacked....prepacked . . . .
New potatoesJanuary - August
not prepacked....prepacked
PotatoesSeptember - December
not prepacked .
-0-26(0-11)-0-28 (0-29)
-0-34(0-09)-0-49(0-32)
0-06(0-10)-017 (0-29)
-0 02 (0 08)-0-43 (0-24)
prepacked . . . .-0-40(0-13)
0-62 (0-21)-0-45 (015)
0-53 (0-20)
Total fresh potatoes . -0- 15 (0 05) -0-27(0 04)
Cabbage, freshBrussels sprouts, freshCauliflowers, fresh
0 08 (0 06)-0-06(0-16)
0 13 (0 04)0-55 (0 03)
-0-00(0-62)
-0-05 (0 06)-011 (013)
0 07 (0-06)0-51 (0 05)013 (0-44)0-33 (018)0-45 (015)
Leafy salads, fresh....Peas, freshBeans, fresh 0- 30 (0-27)Other fresh green vegetables 1- 22 (0-29)
Total fresh green vegetables . 0-23 (0 04) 0 10 (0 04)
Carrots, fresh ....Turnips and swedes, fresh
Other root vegetables, freshOnions, shallots, leeks, freshCucumbers, fresh ....Mushrooms, fresh ....Tomatoes, fresh ....Miscellaneous fresh vegetables
0-27 (010)0 05 (0 15)0-34 (0-31)0-16(0- 13)0-58 (0 05)0-74 (011)0-47 (0 04)0-65 (0-20)
0-11 (0 06)-0-01 (018)
0-10(0-24)-0-03 (O il)
0-53 (0 05)
0-69(0-12)0-42 (0-06)0-60 (0- 12)
Total other fresh vegetables . 0-45 (0 05) 0-23 (0 05)
194 Household Food Consumption and Expenditure: 1981
TABLE 2—continued
Income elasticities Income elasticities of
of expenditure quantity purchased
VEGETABLES— continued
Tomatoes, canned or bottled 0-22 (012) 0-26(0-12)Canned peas .... -0-61 (0 06) -0-67 (0 07)Canned beans -0-24 (0 09) -0-25(0-09)Canned vegetables, other than pulses,
potatoes or tomatoes . -0 04(0 08) -0-20(0- 10)Dried pulses, other than air-dried -0-10(0-28) -0-41 (0-29)Air-dried vegetables 0-32 (0-39) 0-35(0-48)Vegetable juices 103 (0-29) 1-13(0-37)Chips, excluding frozen . -0-39 (0 05) -0-43(0-04)Instant potato -0-22 (0-23) -0-24(0-22)Canned potato . . . . 0-39(0-38) 0-46 (0-39)Crisps and other potato products, not
frozen 0 12 (0 07) O il (0 07)Other vegetable products . 0-51 (0-11) 0-52 (0 08)Frozen peas ..... 0-54 (016) 0-56(0- 18)Frozen beans .... 0-69 (0-23) 0-69 (0-23)Frozen chips and other frozen con
venience potato products 0-80(0-11) 0-91 (013)All frozen vegetables and frozen vege
table products, not specified elsewhere 0-95 (015) 0-99(0-13)
Total processed vegetables . 0 13 (0 03) 0 06(0-05)
FRUIT:
FreshOranges ..... 0-49 (0 08) 0-47 (0 08)
Other citrus fruit 0-89(0-14) 0-77(0-14)Apples ..... 0-60(0-06) 0-55 (0 05)
Pears ..... 0-58(0-13) 0-52(0-10)Stone fruit . . . . 1-21 (013) 1-13 (015)Grapes ..... 0-52(0-29) 0-43 (0-31)
Soft fruit, other than grapes . 110 (018) 0-77 (019)
Bananas ..... 0-46(0-07) 0-43 (0-07)
Rhubarb . 0-68 (0-68) 0-25 (0-30)
Other fresh fruit.... 1-28 (016) 1-16(0-15)
Total fresh fruit . 0-67 (0 06) 0-58 (0 05)
Canned peaches, pears and pineapples . 011 (013) O il (013)
Other canned or bottled fruit 0-26 (010) 0-21 (010)
Dried fruit and dried fruit products 0-36(0-07) 0-28 (0-07)
Frozen fruit and frozen fruit products . 2-16(0-76) 1-75 (0-72)
Nuts and nut products 0-85 (013) 0-75 (O il)Fruit juices . . . . . 1 05 (0 06) 1-20(0 09)
Total other fruit and fruit products 0-66(0 03) 0-73(0-03)
CEREALS:White bread, large loaves, unsliced -0-21 (013) -0-25(0-13)White bread, large loaves, sliced . -0-41 (0 07) -0-42 (0 07)
White bread, small loaves, unsliced -0-25 (010) -0-24(0-10)White bread, small loaves, sliced -0-78 (0-23) -0-76(0-22)Brown bread .... 0-40 (0 08) 0-41 (008)Wholewheat and wholemeal bread 0-85 (013) 0-85(0-14)Other bread . . . . . 0-23 (0 07) 0-20(0-07)
Total bread . . . . . -0 05(0 03) -0- 12 (0 04)
Flour ...... -0 18 (0 08) -0-20(0-10)
Buns, scones and teacakes 0-20(0-08) 0-11 (0 08)
Cakes and pastries . . . . 0-45 (0 05) 0-34(0-06)Crispbread . 0-35 (010) 0-29(0-12)
Appendix B 195
TABLE 2—continued
Income elasticities
of expenditureIncome elasticities ofquantity purchased
TREALS—continued
Biscuits, other than chocolate biscuits .Chocolate biscuits . . . .
0- 10(0 06)0-49 (0 07)
0 03 (0-08)0-46 (0 07)
otat cakes and biscuits 0-32 (0 03) 0-20 (0 05)
Oatmeal and oat products -018 (016)0-34 (0 06)
-0-24(0-16)0-33 (0 06)Breakfast cereals ....
Canned milk puddings -0 -30 (014)0-43 (0-28)
-0-30(0-15)0-23 (0-23)0-91 (0-37)
Other puddings ....Rice . 0- 82 (0-29)Cereal-based invalid foods (including
"slimming" foods)Infant cereal foods....Frozen convenience cereal foods .Cereal convenience foods, including
-0-34 (0-57)-0-69(0-28)
0-07 (0-82)-0-89(0-30)
101 (014)1- 07(0-14)
canned, not specified elsewhereOther cereal foods .
0-07 (0 08)
0-50(0-17)-017 (0 06)
0-38 (0-22)
rotal other cereals .... 0 30 (0 04) 0 19 (0 06)
1EVERAGES:
Tea -0-23 (0-08)1-54 (0-35)0-36 (0 09)
-0-24 (0 07)1-64 (0-35)0-22 (0 08)
Coffee, bean and ground .Coffee, instant ....Coffee essences ....Cocoa and drinking chocolateBranded food drinks
-011 (0-91)018 (0-23)
-0-22(0-93)0- 10 (0- 19)
-0-57 (0-28) -0-55 (0-28)
Total beverages . . . . 0 12 (0 04) -0 07(0 04)
MISCELLANEOUS:
Baby foods, canned or bottledSoups, canned ....Soups, dehydrated and powderedSpreads and dressings
Pickles and sauces ....Meat and yeast extracts
Table jellies, squares and crystalsIce-cream, mousse....All frozen convenience foods, not
specified elsewhere
-0-88 (0-18)-0 13 (0 09)
0-17 (0-09)0-98 (0 06)
0-29(0-10)-0-10(0- 14)
015 (012)
-0-90(0-21)-012 (0 09)
018 (011)0-87 (0 07)0-28 (010)
-0 05 (0-17)0-19(0- 13)0-71 (0 09)0- 69 (0 09)
Salt1- 55 (1-39)0-02(0- 16)0-49 (0-68)
2-11 (1-65)-0-06(0- 19)
0-60(0-71)Novel protein foods
ALL ABOVE FOODS . . . . 0-21 (0 02) n.a.
(a) Figures in brackets are the standard errors of the elasticity coefficients,
(fc) Excluding welfare milk and school milk.
TA
BLE
3
Est
imate
sof
pri
ceela
stic
itie
sof
dem
and
for
cert
ain
foods,
19
76
-1
98
1
by
the
pri
ceela
stic
ity
and
any
sig
nifi
cant
seaso
nal
or
annual
shifts
in
Pro
port
ion
of
vari
ati
on
inm
onth
ly
avera
ge
purc
hase
sexp
lain
ed
dem
and
0-9
0
0-5
2
0-8
5
0-8
1
0-4
6
0-7
2
0-6
40
-78
0-7
0
0-4
3
0-6
40
-62
0-3
80
-75
0-5
9
0-6
8
0
53
0-5
20
-61
by
the
pri
ce
ela
stic
ity
(d)
00
8
00
2
00
5
0-4
7
00
6
0-5
0
0-3
30
-59
0-4
5
00
2
01
60
09
0-0
5
0-2
5
0-2
2
01
8
0-0
10
05
0-2
0
Sig
nific
ant
seaso
nal
and
annual
shifts
in
dem
and
—S
and
A
Sand
AS
and
A
[S]
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
[S]
and
A
S
and
A
S
and
A
S
and
[A]
[S]
and
A
S
and
A
(c)
na
na A S
Est
imate
dpri
ce
ela
stic
ity (0
-11
)
(0-7
6)
(0-5
9)
(01
6)
(0-4
1)
(0-2
8)
(0-2
8)
(0-2
3)
(0-2
6)
(0-2
8)
(0-2
7)
(0-2
7)
(0-3
4)
(01
4)
(0'2
9)
(0-3
6)
(0
30
)
(0-4
2)
(0-2
7)
ib)
na
na
-0-2
4-0
-86
-10
1
-1-2
1
-0-7
7
-2-0
5
-1-4
3-2
01
-1
-70
-0-2
9
-0-8
6-0
-64
-0-5
7
-06
0
-1-1
4
-1-2
3
-01
9-0
-74
-0-9
9
Food
codes
4 9 12
13
14
23
36
31
,3
6,
41
46
46
,51
55
58
59
62
66
66
,7
1
(a) 11
31
41
51
71
Liq
uid
milk
,fu
llp
rice
(g)
Milk
,d
ried
,b
rand
ed
......
All
off
als
,in
clud
ing
liver
Cond
ense
dm
ilk.......
Inst
ant
milk
.......
Yog
hurt
........
Oth
er
milk
Cheese
,p
roce
ssed
......
Beef
and
veal
(g)(
h)
Mutt
on
and
lam
b(£
)(/>
)......
Pork
(g)(
h)
Liver
(h)
Off
als
,oth
er
than
liver
Baco
nand
ham
,unco
oke
d(g
).
Baco
nand
ham
,co
oke
d,
incl
ud
ing
canned
.
Poult
ry,
cooke
d.......
Corn
ed
meat
Oth
er
cooke
dm
eat
not
canned
....
Oth
er
canned
meat,
excl
ud
ing
corn
ed
meat
.
Oih
er
cooke
dand
canned
meal
....
MIL
K:
CH
EES
E:
MEA
T:
Appendix B 197
tl AftIt fill 0
-48
0-6
6
0-4
6
0-5
3
0-5
4
0-7
2
0-6
40
-60
0-6
5
0-6
5
0-5
8
0-6
5
0-5
7
0-3
1
0-2
6
0-4
9
0-4
1
0-4
6
0-6
6
0-5
7
0-7
1
ii by
tht
ity
ar
cant
ann
Pro
port
ion
of
vi
avera
ge
pure
by
the
pri
ceela
stic
ity
00
7
00
2
01
3
00
5
0-0
7
01
1
0-2
90
06
01
0
0-2
5
0-1
0
0-3
0
0-3
2
0*1
20
-29
0-1
7
00
1
00
2
0-4
1
01
2
signific
ant
seaso
nal
and
annual
shifts
in
dem
and
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
Sand
AK
lg
nH
A[J
]dllU
r\S
and
AS
and
A
S
and
A[S
]and
A
S
and
A
[S]
and
A
[S]S
[S]
and
A
S
and
A
S
and
A
S
and
A
i
S
L
-0-5
8(0
-29
)-0
-68
(0-6
0)
-1-3
9(0
-49
)-0
-89
(0-5
5)
-1-2
0(0
-58
)-0
-96
(0-3
7)
-1-4
1(0
-30
)-0
-47
(0-2
6)
-0-7
3(0
-30
)-1
-02
(0-2
8)
-I-9
6(0
-39
)-0
01
(0-2
8)
-0-9
5(0
-34
)-0
-60
(01
2)
-0-7
5(0
-23
)-0
-26
(0-2
8)
-0-5
5(0
-52
)-1
-66
(0-2
6)
-0-5
8(0
-22
)
Est
imate
d
ela
stic
il
94
1,
88
.9
4
41
,4
6-9
4
10
0
10
5
11
0
11
3
11
4
05
,1
10
,1
14
11
5
11
7
11
8
11
9
12
0
Food
codes
(a) 73
77
79
80
79
,8
0
83
88
00 1S 8
Oth
er
poult
ry,
unco
oke
d
Sausa
ges,
unco
oke
d,
pork
.....
Sausa
ges,
unco
oke
d,
beef
pro
duct
s........
Oth
er
meat
pro
duct
s
All
meat
and
meat
pro
duct
s.....
"fre
shw
hit
efish
,fille
ted
Fresh
whit
efish
,unfille
ted
Froze
nw
hit
efish
.......
Fish
,fa
t,fr
esh
,oth
er
than
herr
ing
s....
Pro
cess
ed
whit
efish
Unco
oke
dw
hit
efish
,in
clud
ing
smoke
dand
froze
nPro
cess
ed
fat
fish
,fille
ted
.....
Oth
er
canned
or
bott
led
fish
Bro
iler
chic
ken,
unco
oke
d,
incl
ud
ing
froze
n(g
)
Sausa
ges,
pork
and
/or
beef,
unco
oke
d
Meat
pie
sand
sausa
ge
rolls
,re
ad
y-t
o-e
at
Meat
pro
duct
s,oth
er
than
unco
oke
dsa
usa
ges
Cooke
dfish
'
TA
BLE
3—
conti
nued
by
the
pri
ceela
stic
ity
and
any
sig
nifi
cant
seaso
nal
or
annual
shifts
in
dem
and
Pro
port
ion
of
vari
ati
on
inm
onth
ly
avera
ge
purc
hase
sexp
lain
ed
0-3
4
0-3
0
0-4
9
0-6
0
0-8
20
-81
0-5
9
0-8
2
0-6
0
0-3
3
0-5
1
0-2
4
0-7
9
0-4
8
0-8
6
0-9
4
0-9
3
by
the
pri
ce
ela
stic
ity
(rf)
0-1
8
01
9
0-4
5
00
1
00
4
01
0
00
4
0-3
4
0-0
8
01
2
01
3
0-1
7
0-0
9
0-6
9
0-4
0
0-8
2
Sig
nific
ant
seaso
nal
and
annual
shifts
in
dem
and
S
and
A
[S]
and
A
S
and
A
[S]
and
A
S
and
A
na
S
and
A
[S]
and
A
S
and
A
S
and
A
S
and
A
(c)
[SJ
[S]
[S] S S S S
Est
imate
dpri
ce
ela
stic
ity
-0-8
8(0
-25
)
-0-6
7(0
18
)-0
-90
(0-1
3)
-0-1
2(0
-16
)
-0-1
5(0
-11
)-0
-68
(0-2
8)
-0-6
6(0
-42
)-1
08
(0-2
1)
-00
6(0
-47
)-1
-34
(0-6
1)
-
1 -26
(0-4
5)
-0-7
9(0
-27
)
-01
5(0
-05
)-0
-17
(0-0
7)
-2-1
6(0
-19
)-0
-76
(0-1
2)
-3-7
9(0
-59
)
(6) na
Food
codes
<«)
12
3
12
7
11
0,
12
7
12
9
13
5
13
8
14
3
14
8
15
0
15
1
15
2
15
3
15
4
15
6-1
61
16
2
16
4
16
7
16
8
fish
—co
nti
nued
Fish
pro
duct
s,not
froze
n.....
Froze
nco
nvenie
nce
fish
and
froze
nco
nvenie
nce
fish
Froze
nw
hit
efish
and
froze
nco
nvenie
nce
fish
pro
duct
s
.
Butt
er
(g)(
h)
Marg
ari
ne
(g)(
h)
.......
Veg
eta
ble
and
sala
doils
......
All
oth
er
fats
Sug
ar
........
Jam
s,je
llies,
fruit
curd
s......
Marm
ala
de
........
Syru
pand
treacl
e.......
Honey
........
Pota
toes,
excl
ud
ing
pota
top
rod
uct
s....
Cab
bag
es,
fresh
Caulif
low
ers
,fr
esh
......
Leafy
sala
ds,
fresh
......
Peas,
fresh
(1)
......
.
FATS
:
SU
GA
RA
ND
PR
ESER
VES
:
VEG
ETA
BLE
S:
veg
eta
ble
s—
conti
nued
Beans,
fresh
(j)
.....
.
Bra
ssic
as
.......
Carr
ots
,fr
esh
......
Turn
ips
and
swed
es,
fresh
....
Oth
er
root
veg
eta
ble
s,fr
esh
....
Onio
ns,
shallo
tsand
leeks
,fr
esh
Cucu
mb
ers
,fr
esh
......
Mush
room
s,fr
esh
.....
Tom
ato
es,
fresh
......
Mis
cella
neous
fresh
veg
eta
ble
s....
Tom
ato
es,
canned
and
bott
led
....
Canned
peas
......
Canned
beans
......
Canned
veg
eta
ble
s,oth
er
than
puls
es,
pota
toes
tom
ato
es
.......
Canned
veg
eta
ble
sexcl
ud
ing
pota
toes
and
tom
ato
es
Dri
ed
puls
es,
oth
er
than
air
-dri
ed
Veg
eta
ble
juic
es
......
Chip
s,excl
ud
ing
froze
n.....
Inst
ant
pota
to......
Canned
pota
to......
Cri
sps
and
oth
er
pota
top
rod
uct
s,not
froze
n
Oth
er
veg
eta
ble
pro
duct
s....
Froze
np
eas
......
X
TA
BLE
3—
conti
nued
Food
codes
(a)
16
9
16
2,
16
3,
16
4,
17
1
17
2
17
3
17
41
75
17
6
17
7
17
81
83
18
4
18
5
18
8
19
1
18
5,
18
8.
19
1
19
2
19
61
97
19
8
19
9
20
0
20
22
03
Est
imate
dpri
ceela
stic
ity
(b)
76
(0
72
(0
46
(0
38
(0
39
(0
48
(0
0-6
0
(0
0-4
1
(0
0-
52
(0
11
2
(0
1-
33
(0
0-4
0
(0
0-3
4
(0-1
-79
(0-0
-46
(0-
1-4
7
(0
-1 -2
0
(0
-1 -4
2
(0
-1-2
4
(0
-1-6
7
(0
-0-6
6
(0
-0-3
0
(0
-0-9
9
(0
15
)
06
)0
7)
28
)
18
)
06
)2
6)
33
)
09
)
29
)
41
)
55
)
36
)
40
)
51
)
28
)
19
)3
4)
33
)
76
)
27
)
32
)3
3)
by
the
pri
ceela
stic
ity
and
any
sig
nifi
cant
seaso
nal
or
annual
shifts
in
dem
and
Pro
port
ion
of
vari
ati
on
inm
onth
ly
avera
ge
purc
hase
sexp
lain
ed
0-9
7
0-8
40
-90
0-9
3
0-8
7
0-7
10
-95
0-6
60
-94
0-7
90
-77
0-5
3
0-3
4
0-5
5
0-3
90
-67
0-3
7
0-7
90
-60
0-3
8
0-8
2
0-7
0
0-5
9
by
the
pri
ceela
stic
ity
«D
0-8
8
0-7
1
0-4
4
00
30
-08
0-5
4
00
90
03
0-3
5
0-2
2
01
6
00
1
0-0
2
0-2
7
00
10
-33
0-3
7
0-2
50
-21
0-0
8
01
0
0-0
2
01
4
Sig
nific
ant
seaso
nal
and
annual
shifts
indem
and
S
and
A
S
and
A
S
and
[A]
S
and
A
S
and
[A]
Sand
A
Sand
AS
and
[A]
[S]
and
A
S
and
[A]
S
and
A
S
and
A
S
and
A
S
and
A
[S]
and
A[S
]and
A
S
and
A
S
and
A
S
and
A
(c) S S S
o 00B: a 56. 5'I—.
TA
BLE
3—co
nti
nued
by
the
pri
ceela
stic
ity
and
any
sig
nifi
cant
seaso
nal
or
annual
shifts
in
Pro
port
ion
of
vari
ati
on
inm
onth
ly
avera
ge
purc
hase
sexp
lain
ed
dem
and
0-6
8
0-6
6
0-8
8
0-6
9
0-6
2
0-6
9
0-9
6
0-9
2
0-9
6
0-7
50
'83
0-9
1
0-9
2
0-9
7
0-7
1
0-9
20
-62
0-7
0
by
the
pri
ce
ela
stic
ity
01
3
00
4
0-2
7
0-4
5
00
9
00
3
0-2
7
0-2
6
0-2
5
01
9
0-3
7
0-6
0
0-4
1
08
4
0-1
0
0-3
40
-09
(d)
Sig
nific
ant
seaso
nal
and
annual
shifts
in
dem
and
S
and
[A]
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
[A]
S
and
A
S
and
A
IS]
and
A
(c) A S na
Est
imate
dpri
ce
ela
stic
ity
-1-1
1(0
-38
)
-0-5
2(0
-33
)
-0-9
0(0
-20
)
-2-4
6(0
-37
)-
11
0(0
-48
)-0
-50
(0-4
2)
-08
7(0
-20
)-1
-37
(0-3
2)
-0-9
3(0
-22
)-0
-32
(0-0
9)
-1-4
0(0
-25
)-2
-29
(0-3
8)
-1-9
9(0
-33
)-5
-69
(0-8
3)
-0-7
9(0
-33
)
-1
-59
(0-3
5)
-0-9
1(0
-40
)0
07
(0-4
9)
(b)
19
7,
19
8,
19
9,
\
20
0,
20
5
/
20
3,
20
4,
20
8
20
3,
20
4,
20
5,
20
8
na
Food
codes
20
4
20
5
20
8
21
0
21
4
21
0,
21
4
21
72
18
22
1
22
2
22
7
22
8
22
9
23
32
36
(«)
23
1
Froze
nch
ips
and
oth
er
froze
nco
nvenie
nce
pota
to
All
froze
nveg
eta
ble
sand
froze
nveg
eta
ble
pro
duct
s,not
speci
fied
els
ew
here
.....
All
froze
nveg
eta
ble
s......
Ora
ng
es,
fresh
(g)
......
Oth
er
citr
us
fruit
,fr
esh
......
All
citr
us
fruit
,fr
esh
......
Oth
er
fresh
fruit
(/)
Pro
cess
ed
pota
toes,
incl
ud
ing
froze
n....
Soft
fruit
,fr
esh
,oth
er
than
gra
pes
(/)
...
Rhub
arb
,fr
esh
(k)
Oth
er
canned
and
bott
led
fruit
....
veg
eta
ble
s—co
nti
nued
Froze
nveg
eta
ble
s,excl
ud
ing
pota
toes
FRU
IT:
Sto
ne
fruit
,fr
esh
00
Canned
peach
es,
pears
and
pin
eap
ple
s
TA
BLE
3—
conti
nued
by
the
pri
ceela
stic
ity
and
any
sig
nifi
cant
seaso
nal
or
annual
shifts
in
dem
and
Pro
port
ion
of
vari
ati
on
inm
onth
ly
avera
ge
purc
hase
sexp
lain
ed
0-7
2
0-6
0
0-6
4
0-7
90
-64
0-6
8
0-8
9
0-9
1
0-8
7
0-9
1
0-7
7
0-8
70
-83
0-5
7
0-2
5
0-5
3
0-6
50
-65
0-3
5
0-7
1
by
the
pri
ce
ela
stic
ity
—
00
3
00
10
01
01
4
01
3
00
9
0-2
10
09
0-2
1
00
40
06
00
6
00
7
01
10
-02
0-0
7
0*0
60
16
00
1
(d) —
Sig
nific
ant
seaso
nal
and
annual
shifts
in
dem
and
S
and
[A]
[S]
and
A
[S]
and
A
[S]
and
A
[SI
and
[A]
[S]
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
S
and
A
(c) A A S [S]
na
Est
imate
dpri
ceela
stic
ity
-0-4
7(0
-39
)-0
19
(0-3
2)
-0-2
4(0
-31
)-1
-20
(0-4
1)
-0-6
8(0
-22
)—
1-3
1(0
-51
)-2
-28
(0-6
1)
-1
-23
(0-5
4)
-0-7
2(0
19
)
-0-6
0(0
-42
)-0
-46
(0-2
4)
-0-6
0(0
-31
)-0
-43
(0-2
2)
-0-9
5(0
-37
)-0
-24
(0-2
0)
-0-9
5(0
-48
)-0
-30
(0-6
4)
-0-5
2(0
-29
)-1
15
(0-3
4)
-0-2
2
(0
-29
)
(b)
25
1-2
56
,2
63
27
1,
27
4,
27
7
na
Food
codes
(«)
23
3,
23
62
40
24
5
24
8
25
1-2
54
25
5
25
6
25
5,
25
6
26
4
27
0
27
4
27
7
28
5
28
6
28
7
29
4
27
1
28
1
29
1
fruit
—co
nti
nued
All
canned
and
bott
led
fruit
.....
Dri
ed
fruit
and
fruit
pro
duct
s.....
Nuts
and
nut
pro
duct
s......
CER
EA
LS:
Sta
nd
ard
whit
elo
aves
......
Bro
wn
bre
ad
.......
Whole
wheat
and
whole
meal
bre
ad
....
Bro
wn,
whole
wheat
and
whole
meal
bre
ad
All
bre
ad
(g)
Cake
sand
past
ries
......
Bis
cuit
s,oth
er
than
choco
late
bis
cuit
s
Choco
late
bis
cuit
s......
Oatm
eal
and
oat
pro
duct
s(g
).
Canned
milk
pud
din
gs
......
Pud
din
gs,
oth
er
than
canned
milk
pud
din
gs
Infa
nt
cere
al
food
s
Froze
nco
nvenie
nce
cere
al
food
s....
TA
BLE
3—co
nti
nued
by
the
pri
ceela
stic
ity
and
any
sig
nifi
cant
seaso
nal
or
annual
shifts
in
dem
and
Pro
port
ion
of
vari
ati
on
in
month
ly
avera
ge
purc
hase
sexp
lain
ed
0-5
2
0-5
5
0-5
2
0-3
60
-72
0-6
0
0-4
1
03
8
0-6
7
0-8
30
-71
0-7
4
0-8
0
0-3
9
0-5
30
-70
by
the
pri
ce
ela
stic
ity
0-1
7
0-5
5
0-2
8
01
00
-22
0-1
8
00
8
00
3
01
6
o'-'3
8
0-1
4
01
0
00
1
0-3
40
06
(d)
Sig
nific
ant
seaso
nal
and
annual
shifts
in
dem
and
[S]
and
A
|S]
and
A
S
and
A[S
]and
A
S
and
[A]
S
and
A
S
and
A
S
and
[A]
na
S
and
A
IS]
and
A
[S]
and
A
S
and
A
(0
A S S
Est
imate
dpri
ceela
stic
ity
-0-7
4(0
-22
)-1
-40
(01
5)
-0-3
8
(0
08
)-0
-91
(0-3
8)
-0-5
8(0
15
)-1
-05
(0-3
1)
-1
-85
(0-8
8)
-0-6
9(0
-51
)-0
-86
(0-2
5)
-0-0
8(0
-49
)-1
-32
(0-2
2)
-0-9
2(0
-31
)na
-0-9
1(0
-37
)
-0-5
1(0
-60
)
1 -61
(0-3
0)
0-8
0(0
-44
)
(b)
Food
codes
(a)
29
9
30
1
30
4
30
73
08
31
2
31
3
31
53
19
32
3
32
7
32
83
29
33
2 19
20
21
cere
als
—co
nti
nued
Cere
al
convenie
nce
food
s(i
ncl
ud
ing
canned
),not
speci
fied
els
ew
here
.......
Oth
er
cere
al
food
s
Tea
(g)
Coff
ee,
bean
and
gro
und
.....
Inst
ant
coff
ee
(g)
.
Coco
aand
dri
nki
ng
choco
late
.....
Bra
nd
ed
food
dri
nks
......
Bab
yfo
od
s,ca
nned
or
bott
led
Dehyd
rate
dand
pow
dere
dso
up
s....
Sp
read
sand
dre
ssin
gs
......
Pic
kles
and
sauce
s......
Meat
and
yeast
extr
act
s......
Tab
leje
llies,
square
sand
cryst
als
....
Ice-c
ream
,m
ouss
e
Oth
er
UK
vari
eti
es
or
fore
ign
eq
uiv
ale
nts
.
Ed
am
and
oth
er
conti
nenta
lN
atu
ral
soft
....
Sup
ple
menta
rycl
ass
ific
ati
on
of
food
s
BEV
ER
AG
ES
:
MIS
CELL
AN
EO
US
:
Natu
ral
hard
:-
CH
EES
E:
TA
BLE
3—co
nti
nued
by
the
pri
ceela
stic
ity
and
any
sig
nifi
cant
seaso
nal
or
annual
shifts
in
dem
and
Pro
port
ion
of
vari
ati
on
inm
onth
ly
avera
ge
purc
hase
sexp
lain
ed
0-6
7
0-6
8
0-5
6
0-4
7
0-5
8
0-5
9
0-5
1
0-7
30
-71
0-4
4
0-5
6
0-4
1
0-3
0
by
the
pri
ce
ela
stic
ity
(d)
0-4
4
00
8
0-3
7
00
6
0-3
2
0-2
2
0-0
2
0-6
20
-05
...
01
1
0-1
2
0-2
2
Sig
nific
ant
seaso
nal
and
annual
shifts
in
dem
and
S
and
A
S
and
A[S
]and
A
[S]
and
A
Sand
AS
and
A
S
and
[A]
S
and
A[S
]and
A
S
and
A
[S]
and
A
[S]
and
A
(O [S]
Est
imate
dpri
ceela
stic
ity
-1-7
5(0
-27
)-0
-89
(0-4
1)
-2-0
1(0
-35
)-0
-81
(0-4
2)
-1-6
8(0
-33
)-1
-14
(0-2
9)
-0-3
7(0
-37
)
-2-4
8(0
-26
)-0
-81
(0-5
0)
-0-0
9(0
-39
)
-0-9
5(0
-37
)-1
02
(0-3
8)
-0-5
9(0
-15
)
(6)
Food
codes
(a) 26
27
28
29 33
34
35
37
38
40
42
43
44
join
ts(b
oned)
.......
steaks
(less
exp
ensi
ve)
......
steaks
(more
exp
ensi
ve)
.....
min
ced
........
join
ts(i
ncl
udin
gsi
des)
.....
chop
s(i
ncl
udin
gcu
tlets
and
fille
ts)
....
all
oth
er
........
join
ts(i
ncl
udin
gsi
des)
.....
chop
s..
......
all
oth
er
........
pig
s
CA
RC
AS
EM
EA
T:
OTH
ER
MEA
TA
ND
MEA
TPR
OD
UC
TS
:
Beef:
-
Lam
b:-
Pork
:-
Liver-
TA
BLE
3—co
nti
nued
by
the
pri
ceela
stic
ity
and
any
sig
nifi
cant
seaso
nal
or
annual
shifts
in
dem
and
Pro
port
ion
of
vari
ati
on
in
month
ly
avera
ge
purc
hase
sexp
lain
ed
0-4
5
0-4
50
-67
0-8
4
0-9
00
-65
by
the
pri
ceela
stic
ity
(d)
00
6 ...
00
4
0-0
4
00
4 ...
Sig
nific
ant
seaso
nal
and
annual
shifts
in
dem
and
S
and
A
S
and
A[S
]and
A[S
]and
A
S
and
A[S
]and
A
(O
Est
imate
dpri
ceela
stic
ity
-0-8
0(0
-43
)-0
04
(0-4
6)
-0-7
1(0
-47
)-0
-40
(0-2
7)
-0-4
9(0
-31
)-0
13
(0-5
2)
(b)
Food
codes
<»)
13
1
13
2
13
3
13
4
13
6
13
7
Butt
er
:-
Marg
ari
ne
:-
oth
er
........
FATS
:
(a)
For
furt
her
deta
ilsof
the
item
sin
clud
ed
in
each
cate
gory
see
Appendix
A,
Table
s
7
and
7a.
(b)
Calc
ula
ted
from
month
lyS
urv
ey
data
from
19
76
to1
98
1exce
pt
where
oth
erw
ise
state
d.
The
figure
s
in
bra
ckets
are
est
imate
sof
the
stand
ard
err
ors
.
(c)
Where
S
or
Ais
show
nin
bra
ckets
this
ind
icate
sth
at
the
shift
in
dem
and
did
not
quit
eatt
ain
form
al
stati
stic
al
sig
nific
ance
at
the
cust
om
ary
5
per
cent
level,
but
that
it
nevert
hele
ssap
pears
tob
ere
al.
(d)
This
is
the
pro
port
ion
of
the
vari
ati
on
inm
onth
lyavera
ge
purc
hase
expla
ined
by
the
pri
ceela
stic
ity,
once
any
vari
ab
ility
due
tose
aso
nal
or
annual
shifts
in
dem
and
has
been
rem
oved
.
(e)
Pence
per
lbd
eflate
dto
year
19
73
genera
lpri
cele
vel,
exce
pt
for
pence
per
pin
tof
milk
,yoghurt
,cr
eam
,veg
eta
ble
and
sala
doils
,veg
eta
ble
juic
es,
fruit
juic
es;
per
eq
uiv
ale
nt
pin
tof
cond
ense
dand
inst
ant
milk
;per
one-t
enth
gallo
nof
ice-c
ream
;per
egg.
(/)
Ounce
sp
er
pers
on
per
week
exce
pt
for
pin
tsof
milk
,yoghurt
,cr
eam
;fluid
ounce
sof
vegeta
ble
and
sala
doils
,veg
eta
ble
juic
es,
fruit
juic
es,
ice-c
ream
;
eq
uiv
ale
nt
pin
tsof
cond
ense
dand
inst
ant
milk
;num
ber
of
eggs.
(#)
Ow
n-p
rice
ela
stic
itie
sfo
rth
ese
com
mod
itie
sest
imate
d
in
conju
nct
ion
wit
hcr
oss
-pri
ceela
stic
itie
sare
giv
en
inTab
le
5
of
this
Ap
pend
ix.
(h)
These
food
sare
giv
en
in
gre
ate
rd
eta
ilat
the
foot
of
this
table
under
"Supple
menta
rycl
ass
ific
ati
ons"
.
(/)
Calc
ula
ted
from
data
for
June
toA
ug
ust
,1
97
6to
19
81
.
(/)
Calc
ula
ted
from
data
for
June
toO
ctob
er,
19
76
to1
98
1.
(*)
Calc
ula
ted
from
data
for
January
toA
ug
ust
,1
97
6to
19
81
.
(0C
alc
ula
ted
from
data
for
Ap
ril
toD
ece
mb
er,
19
76
to1
98
1.
Appendix B 205
TABLE 4
Annual indices of average deflated prices (a), purchases and demand,1976-1981
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Liquid milk— 4 Prices 91 99 104 104 101 101
full price . Purchases 108 103 102 99 96 92
Demand (c) 106 102 103 100 97 92
Demand (d) 106 103 103 100 96 92
Condensed milk 9 Prices 99 94 100 99 102 106
Purchases 119 113 92 102 96 83
Demand (c) 118 107 92 102 98 87
Demand (d) 117 106 91 102 99 87
Dried milk. 11 Prices 101 99 101 100 99 100
branded Purchases 102 69 107 133 100 100Demand (c) na na na na na na
Demand (d) na na na na na na
Instant milk . 12 Prices 111 103 100 100 97 90
Purchases 79 95 108 107 103 112Demand (c) na na na na na na
Demand (d) na na na na na na
Yoghurt 13 Prices 108 104 100 98 99 92Purchases 72 74 95 110 133 135
Demand (c) 78 77 94 108 132 124
Demand (d) 82 82 95 105 125 120
Other milk . 14 Prices 161 113 112 99 82 61
Purchases 44 52 80 121 165 270
Demand (c) 79 61 92 119 129 147
Demand (d) 82 63 92 117 125 144
Cream 17 Prices 94 96 104 105 104 98
Purchases 94 99 102 107 104 95
Demand (c) na na na na na na
Demand (d) na na na na na na
Cheese, natural 22 Prices 90 97 102 105 104 102
Purchases 98 100 98 101 102 102
Demand (c) na na na na na na
Demand (d) na na na na na na
Cheese, processed 23 Prices 95 97 102 104 103 99
Purchases 119 100 95 95 95 98
Demand (c) 114 98 97 98 97 97
Demand (d) 115 98 97 98 97 %
Total cheese . 22, 23 Prices 91 97 102 105 104 102
Purchases 99 100 97 100 102 102
Demand (c) na na na na na naDemand (d) na na na na na na
Beef and veal (e) . 31 Prices 102 98 104 102 97 96Purchases 97 103 105 105 103 89
Demand (c) 101 99 112 111 97 83
Demand (d) 103 101 113 110 95 82
Mutton and lamb (e) 36 Prices 101 102 109 103 95 90Purchases 101 94 94 102 108 102Demand (c) 103 97 106 107 101 88Demand (d) 104 99 106 105 99 87
206 Household Food Consumption and Expenditure: 1981
TABLE A— continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Pork (e) 41 Prices 110 100 108 101 94 89
Purchases 80 94 97 104 118 111
Demand (c) 97 93 114 106 103 88
Demand (d) 99 % 114 105 101 87
All carcase meat 31, 36, Prices 104 100 106 103 96 93
41 Purchases 94 98 100 104 108 97
Demand (c) 100 98 111 108 100 85
Demand (d) 102 100 111 107 98 84
Liver . 46 Prices 115 102 105 no 92 80
Purchases 101 108 104 96 96 95
Demand (c) 106 109 106 98 94 89
Demand (d) 105 108 106 99 95 90
Offals, other than 51 Prices 104 102 104 101 102 88
liver Purchases 116 112 97 93 90 95
Demand (c) 120 114 100 94 92 85
Demand (d) 122 117 100 93 90 84
All offals, including 46, 51 Prices 111 102 105 108 95 82
liver Purchases 106 110 102 95 94 95
Demand (c) 113 111 105 99 91 84
Demand (d) 113 111 105 99 91 84
Bacon and ham, 55 Prices 114 102 103 101 94 89
uncooked (e) Purchases 95 103 102 102 99 98
Demand (c) 103 104 104 103 96 92
Demand (d) 104 105 104 102 94 91
Bacon and ham. 58 Prices 112 101 103 101 95 89
cooked including Purchases 93 97 102 103 100 107
canned Demand (c) 99 97 103 103 97 100
Demand (d) 101 99 103 103 96 99
Poultry, cooked 59 Prices 96 96 107 102 101 98
Purchases 87 90 85 121 105 119
Demand (c) 83 86 91 124 106 116
Demand (d) 86 90 92 121 102 113
Corned meat 62 Prices 110 105 93 99 100 94
Purchases 92 104 117 100 94 96
Demand (c) 104 110 107 98 94 89
Demand (d) 103 110 107 99 94 89
Other cooked meat, 66 Prices 104 98 105 106 % 92
not canned Purchases 102 95 100 100 102 101
Demand (c) 103 95 101 101 101 99
Demand (d) 102 94 100 101 103 100
Other canned meat, 71 Prices 107 106 104 97 96 90
excluding corned Purchases 120 98 98 104 91 91meat Demand (c) 127 102 101 102 88 85
Demand (d) 124 100 101 103 90 86
Other cooked and 66, 71 Prices 103 102 105 100 98 93
canned meat Purchases 115 97 98 103 94 94
Demand (c) 119 99 103 103 91 87
Demand id) 117 97 102 104 94 88
Broiler chicken, 73 Prices 101 102 104 105 98 90uncooked, includ Purchases 95 95 98 103 102 108ing frozen (e) Demand (c) 95 96 101 106 101 101
Demand (d) 96 97 101 105 100 101
Appendix B 207
TABLE 4— continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Other poultry, 77 Prices 100 103 102 100 102 93
uncooked, includ Purchases 89 92 91 105 104 123
ing frozen . Demand (c) 89 94 92 105 105 118
Demand (d) 93 100 93 102 100 114
Sausages, uncooked, 79 Prices 106 101 103 101 97 93
pork Purchases 101 105 98 102 96 99
Demand (c) 109 106 102 104 92 89
Demand (d) 110 107 102 103 91 89
Sausages, uncooked. 80 Prices 105 100 103 101 98 93
beef Purchases 92 98 110 103 95 103
Demand (c) 96 98 113 104 94 96
Demand (d) 94 96 113 105 95 97
Sausages, pork and/ 79, 80 Prices 106 101 103 101 98 93
or beef. Purchases 97 102 104 103 95 100
uncooked . Demand (c) 103 102 107 104 93 92
Demand (d) 103 102 107 104 93 92
Meat pies and 83 Prices 102 98 101 102 100 97
sausage rolls. Purchases 99 102 103 100 91 106
ready-to-eat Demand (c) 100 100 104 102 91 103
Demand (d) 102 102 105 101 90 102
Frozen convenience 88 Prices 101 101 103 101 100 93
meats and frozen Purchases 87 93 92 103 117 111
convenience meat Demand (c) 89 95 97 105 117 101
products Demand (d) 90 97 97 104 115 99
Other meat 94 Prices 96 97 101 102 102 101
products . Purchases 88 93 105 103 105 108
Demand (c) 86 92 105 104 106 108
Demand (d) 87 92 105 104 106 108
Meat products, 83, 88, Prices 98 98 101 102 102 98
other than 94 Purchases 90 95 101 102 106 108
cooked sausages . Demand (c) 88 93 102 104 107 107
Demand (d) 89 94 102 103 106 106
AH meat and 31-41, Prices 105 101 104 102 97 91
meat products 46-94 Purchases 95 98 100 103 103 101
Demand (c) 99 99 104 105 100 93
Demand (d) 100 101 105 104 99 92
Freshwhite fish, 100 Prices 100 107 109 106 95 86
filleted Purchases 88 89 103 104 104 114
Demand (c) 88 97 114 111 98 95
Demand (d) 88 97 113 111 98 95
Freshwhite fish, 105 Prices 103 107 107 104 92 88
unfilleted . Purchases 167 143 102 78 77 69
Demand (c) 175 160 113 83 68 56
Demand (d) 178 163 114 83 66 55
Frozen whitefish .
110 Prices 101 111 109 108 95 80
Purchases 100 81 95 94 116 120
Demand (c) 102 98 111 110 105 78
Demand (d) 104 101 112 109 102 76
Freshfat fish, other 113 Prices 88 98 126 88 104 100
than herrings Purchases 71 97 83 117 132 113
Demand (c) 71 97 83 117 132 113
Demand (d) 75 104 84 113 125 108
208 Household Food Consumption and Expenditure: 1981
TABLE 4 —continued
(average for the whole period = 100)
Foodcodes (£>)
1976 1977 1978 1979 1980 1981
Processed white 114 Prices 94 103 107 109 96 92
fish . Purchases 104 92 93 99 106 107
Demand (c) 97 95 100 109 102 98
Demand (d) 99 97 101 107 100 95
Uncooked white 100, 105, Prices 99 106 108 107 96 86
fish, including 110, 114 Purchases 102 94 98 97 102 108
smoked and Demand (c) 101 97 103 101 100 99
frozen Demand (d) 102 98 103 100 99 98
Processed fat 115 Prices 92 102 105 104 109 91
fish, filleted Purchases 97 86 89 99 110 123
Demand (c) 91 87 93 102 117 114
Demand (d) 94 90 93 100 114 112
Shellfish 117 Prices 94 98 100 109 101 99
Purchases 96 81 101 97 126 105
Demand (c) 95 81 101 99 126 104
Demand (d) 102 89 103 94 115 98
Cooked fish . 118 Prices 97 104 106 102 98 94
Purchases 98 75 96 111 109 118
Demand (c) 96 77 99 112 107 114
Demand (d) 95 76 98 113 109 115
Canned salmon 119 Prices 111 121 108 101 85 79
Purchases 91 80 77 87 135 152
Demand (c) 109 110 88 88 104 103
Demand (d) 122 114 89 87 100 101
Other canned/ 120 Prices 97 101 113 108 95 89
bottled fish Purchases 116 102 86 92 101 106
Demand (c) 114 103 92 % 98 99
Demand (d) 115 104 93 95 97 98
Fish products not 123 Prices 108 106 105 96 97 90
frozen Purchases 101 80 105 105 102 109
Demand (c) 108 84 109 102 99 99
Demand (d) 106 83 109 103 101 101
Frozen con 127 Prices 96 104 110 105 97 90
venience fish Purchases 97 99 91 101 106 107
products . Demand (c) 95 101 97 105 104 99
Demand (d) 95 102 97 104 103 99
Frozen white fish 110, 127 Prices 98 106 no 106 96 86
and frozen con Purchases 98 92 92 98 110 112
venience fish Demand (c) 97 97 100 104 106 98
products . Demand (d) 98 98 100 103 105 97
Eggs . 129 Prices 108 106 97 100 97 93
Purchases 105 101 102 101 % 95
Demand (c) 106 102 102 101 96 94
Demand (d) 106 102 102 101 96 94
Total butter (e) 135 Prices 93 99 104 110 100 96
Purchases 117 106 103 111 92 84
Demand (c) 115 106 104 103 92 83
Demand (d) 116 108 104 102 91 83
Total margarine (e) 138 Prices 106 115 110 100 90 83
Purchases 85 96 99 101 106 115
Demand (c) 89 106 105 101 99 101
Demand (d) 88 104 105 102 100 102
Appendix B 209
TABLE 4—continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Vegetable and salad 143 Prices 115 122 112 101 84 75
oils . Purchases 78 79 108 94 135 118
Demand (c) 86 90 117 95 120 97
Demand (d) 89 94 118 93 116 94
All other fats 148 Prices 106 112 107 102 94 83
Purchases 77 81 86 101 125 148
Demand (c) 82 91 92 103 116 121
Demand (d) 82 92 93 103 116 120
All fats 135, 138, Prices 102 107 107 106 94 86139, 143, Purchases 99 99 101 100 101 100
148 Demand (c) na na na na na naDemand (d) na na na na na na
Sugar . 150 Prices 112 100 99 100 % 93
Purchases 105 104 102 99 96 95
Demand (c) na na na na na na
Demand (d) na na na na na na
Jams, jellies and 151 Prices 107 104 105 100 94 91
fruit curds Purchases 107 110 103 99 91 91
Demand (c) 108 111 103 99 91 91
Demand (d) 107 110 103 99 91 91
Marmalade . 152 Prices 106 104 105 100 95 91
Purchases 101 110 94 98 98 99
Demand (c) 110 116 101 98 91 88
Demand (d) 111 117 101 97 90 87
Syrup, treacle 153 Prices 101 95 96 106 102 99
Purchases 109 119 96 97 91 91
Demand (c) 111 112 91 105 93 91
Demand (d) .11 112 91 105 93 90
Honey 154 Prices 105 108 105 98 98 88
Purchases 100 77 102 109 105 111
Demand (c) 105 82 106 107 103 100
Demand (d) 107 85 106 105 100 98
Potatoes, excluding 156-161 Prices 217 118 74 92 76 76
potato products . Purchases 84 97 108 109 101 104
Demand (c) 95 99 103 108 96 100
Demand (d) 94 98 103 108 98 100
Cabbages, fresh 162 Prices 114 111 85 111 93 91
Purchases 105 89 106 99 100 102
Demand (c) 108 90 103 101 99 100
Demand (d) 107 90 103 101 99 100
Cauliflowers, fresh 164 Prices 100 110 95 119 94 86
Purchases 93 91 117 66 114 134
Demand (c) 93 112 104 96 99 %Demand (d) 94 114 105 96 98 95
Leafy salads, fresh . 167 Prices 114 105 102 106 86 90
Purchases 91 87 101 102 114 108
Demand (c) 100 90 102 107 101 100
Demand (d) 103 93 103 105 98 98
210 Household Food Consumption and Expenditure: 1981
TABLE 4—continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Peas, fresh . 168 Prices 104 90 106 112 88 102
Purchases 103 114 98 94 127 73
Demand (c) 121 77 121 144 78 79
Demand (d) 121 77 121 144 77 79
Beans, fresh . 169 Prices 103 no 99 109 87 96
Purchases 111 92 118 87 121 79
Demand (c) 117 109 115 100 94 73
Demand (d) 119 110 115 99 92 72
Brassicas 162, 163, Prices 109 114 88 111 91 90
164, 171 Purchases 95 89 112 93 106 106
Demand (c) 102 98 102 100 100 99
Demand (d) 102 98 102 100 99 99
Carrots, fresh 172 Prices 119 121 80 100 92 95
Purchases 92 82 109 107 107 106
Demand (c) 99 90 98 107 103 104
Demand (c) 100 91 99 107 102 103
Turnips and swedes, 173 Prices 116 112 88 110 89 90
fresh Purchases 94 78 115 98 115 104
Demand (c) 100 82 110 102 110 100
Demand id) 98 80 109 103 113 101
Other root veg 174 Prices 107 102 91 97 96 108
etables, fresh Purchases 93 99 no 107 105 88
Demand (c) 96 100 106 105 103 91
Demand (d) 97 102 106 105 102 90
Onions, shallots and 175 Prices 134 111 84 % 93 89
leaks, fresh Purchases 86 93 103 106 104 110
Demand (c) 99 98 94 103 101 104
Demand (d) 100 100 95 103 100 103
Cucumbers, fresh . 176 Prices 112 104 103 103 96 85
Purchases 84 95 96 98 112 118
Demand (c) 90 98 97 100 109 107
Demand (d) 93 102 98 98 105 104
Mushrooms, fresh . 177 Prices 95 97 104 108 106 91
Purchases 87 91 96 100 109 121
Demand (c) 85 90 97 104 112 116
Demand (d) 89 96 98 100 105 112
Tomatoes, fresh 178 Prices 109 108 111 % 97 82
Purchases 92 96 % 101 105 110
Demand (c) 97 100 101 99 103 100
Demand (d) 99 102 102 98 101 98
Miscellaneous fresh 183 Prices 90 97 102 110 102 100
vegetables . Purchases 84 79 99 97 125 127
Demand (c) 74 77 101 107 128 127
Demand (d) 77 80 102 105 123 124
Tomatoes, canned 184 Prices 122 121 113 103 86 68
and bottled Purchases 84 94 92 101 113 121
Demand (e) 110 120 109 105 93 72
Demand (d) 111 122 109 104 91 71
Canned peas 185 Prices 107 105 103 98 97 91
Purchases 113 101 98 107 89 94
| Demand (c) 116 103 99 106 88 90
1 Demand (d) 112 98 98 108 92 93
Appendix B 211
TABLE 4 —continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Canned beans 188 Prices 116 107 105 95 93 87
Purchases 99 99 98 102 99 103
Demand (c) 104 101 100 100 97 98
Demand (d) 103 100 100 101 97 99
Canned vegetables. 191 Prices 106 109 103 97 96 90
other than pulses. Purchases 109 93 87 106 103 103
potatoes or Demand (c) 121 109 92 100 96 86
tomatoes . Demand (d) 120 108 92 100 97 87
Canned vegetables, 185, 188, Prices 111 106 103 % 95 89
excluding 191 Purchases 105 99 96 104 96 100
potatoes and Demand (c) 110 102 98 102 94 95
tomatoes (e) Demand (d) 108 100 97 103 96 96
Dried pulses, other 192 Prices 109 113 102 101 91 87
than air- Purchases 91 86 122 90 96 120
dried Demand (c) 103 103 126 91 84 98
Demand (d) 102 101 125 92 85 99
Vegetable juices 196 Prices 105 99 103 112 92 90
Purchases 86 103 89 101 118 107Demand (c) 91 102 92 116 107 94
Demand (d) 99 114 94 110 97 88
Chips, excluding 197 Prices 129 116 94 96 87 85
frozen Purchases 89 73 100 113 112 122
Demand (c) 128 91 91 106 92 96
Demand (d) 126 89 91 107 94 98
Instant potato 198 Prices 143 131 96 91 82 74
Purchases 178 106 87 87 88 80
Demand (c) 279 147 83 77 69 55
Demand (d) 275 145 83 78 70 56
Canned potato 199 Prices 121 116 94 89 92 92
Purchases 179 95 89 99 78 86
Demand (c) 247 122 80 82 67 75
Demand (d) 252 125 80 81 66 74
Crisps and other 200 Prices 103 110 101 98 97 93potato products. Purchases 85 80 99 104 113 127not frozen Demand (c) 86 85 99 103 111 121
Demand (d) 87 86 99 102 no 120
Other vegetable 202 Prices 107 105 99 % 98 %products . Purchases 92 84 100 115 107 104
Demand (c) 94 85 100 113 106 103
Demand (d) 98 89 101 111 102 100
Frozen peas . 203 Prices 109 112 97 103 91 89
Purchases 88 99 97 102 111 103
Demand (c) % 111 94 106 102 92
Demand (d) 100 116 95 103 98 90
Frozen beans 204 Prices 117 117 102 100 89 81
Purchases 85 96 96 109 107 109
Demand (c) 100 115 99 108 94 86
Demand (d) 105 122 100 105 89 83
Frozen chips and 205 Prices 151 121 84 94 88 79other frozen con Purchases 68 68 91 93 142 179
venience potato Demand (c) 84 75 83 90 133 159products . Demand (d) 89 81 84 87 125 152
212 Household Food Consumption and Expenditure: 1981
TABLE 4— continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Processed potatoes, 197, 198, Prices 123 118 97 98 88 82
including frozen . 199, 200, Purchases 89 75 94 101 117 135
205 Demand (c) 107 87 92 98 105 113
Demand (</) 109 89 92 98 103 112
All frozen veg 208 Prices 116 115 102 103 90 80
etables and frozen Purchases 86 83 83 118 117 123
vegetable prod Demand (c) 123 118 88 125 90 70
ucts, not specified Demand (rf) 129 126 89 121 84 68
elsewhere .
Frozen vegetables, 203, 204, Prices 113 113 99 103 91 85
excluding 208 Purchases 86 95 93 107 112 109
potatoes (e) Demand (c) 98 108 92 111 100 92
Demand (d) 103 114 93 108 96 89
All frozen 203, 204, Prices 120 115 97 102 90 82
vegetables . 205, 208 Purchases 82 89 91 104 117 123
Demand (c) 90 95 90 105 111 112
Demand (d) 94 101 91 102 105 108
Oranges, fresh (e) . 210 Prices 106 105 104 104 94 89
Purchases 102 102 94 99 106 97
Demand (c) 107 107 97 103 100 88
Demand (d) 110 111 97 101 97 86
Other citrus fruit, 214 Prices 105 103 102 105 98 88
fresh Purchases 87 92 104 99 113 107
Demand (c) 94 96 108 105 110 89
Demand («/) 99 103 109 102 103 86
All citrus fruit 210. 214 Prices 105 105 104 104 95 89
Purchases 96 98 97 100 108 101
Demand (c) 100 102 100 104 103 91
Demand id) 104 107 101 101 99 88
Apples, fresh (e) 217 Prices 100 127 114 88 90 88
Purchases 104 88 95 112 102 101
Demand (c) 103 95 99 107 98 97
Demand (d) 106 99 100 106 95 95
Pears, fresh (e) 218 Prices 100 117 115 98 90 84
Purchases 90 91 73 107 114 138
Demand (c) 89 113 89 105 99 108
Demand (d) 92 117 89 103 95 106
Stone fruit, fresh 221 Prices 97 111 102 % 91 105
Purchases 76 77 97 125 139 101
Demand (c) 71 97 101 115 112 112
Demand (d) 74 102 101 113 107 109
Grapes, fresh 222 Prices 93 121 113 99 97 82
Purchases 92 58 69 116 130 179
Demand (c) 80 84 89 114 122 119
Demand (d) 84 89 90 111 117 115
Soft fruit, fresh, 227 Prices 94 119 122 109 76 89
other than grapes Purchases 62 79 78 107 215 114
Demand (c) 44 211 242 173 45 57
Demand (d) 46 222 243 170 43 56
Bananas, fresh 228 Prices 101 104 106 101 98 91
Purchases 96 100 100 96 103 105
i Demand (c) 97 103 104 97 101 91
1 Demand (d) | 99 I 106 105 % 99 96
Appendix B 213
TABLE A— continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Rhubarb, fresh 229 Prices 96 117 107 115 85 85
Purchases 81 119 121 73 144 82
Demand (c) na na na na na na
Demand (d) na na na na na na
Other fresh fruit 231 Prices 99 117 109 102 93 85
Purchases 76 58 78 115 151 168
Demand (c) 75 74 89 118 134 128
Demand (d) 81 82 90 112 123 122
Canned peaches. 233 Prices 105 113 113 104 90 80pears and Purchases 107 99 102 98 99 95pineapples Demand (c) 111 111 114 101 91 77
Demand (d) 113 112 114 101 90 76
Other canned and 236 Prices 101 104 111 105 94 87
bottled fruit Purchases 129 115 104 90 88 82
Demand (c) 129 115 105 90 88 81
Demand (d) 131 118 105 89 86 80
All canned and 233. 236 Prices 103 108 112 104 92 83
bottled fruit Purchases 117 107 103 94 94 88
Demand (c) 119 111 109 96 90 81
Demand (d) 121 113 109 95 89 80
Dried fruit and dried 240 Prices 83 no 109 no 100 92
fruit products Purchases 116 100 104 98 95 90
Demand (c) 112 101 105 100 95 89
Demand (d) 114 104 106 99 92 87
Nuts and nut 245 Prices 93 105 110 103 99 91
products Purchases 98 98 90 101 no 105
Demand (c) % 99 92 102 110 103
Demand (d) 102 106 93 98 103 99
Fruit juices . 248 Prices 112 105 111 104 92 80
Purchases 61 66 86 104 147 189
Demand (c) 70 70 97 109 133 145
Demand (d) 75 77 99 104 123 137
Standard white 251-254 Prices 92 96 105 106 103 98
loaves Purchases no 108 104 96 91 92
Demand (c) 104 105 108 100 93 90
Demand (d) 103 103 107 101 95 92
Brown bread 255 Prices 97 99 105 103 100 97
Purchases 88 87 93 111 120 107
Demand (c) 84 85 99 115 120 102
Demand (d) 86 87 100 113 117 101
Wholewheat and 256 Prices 96 98 106 106 101 94
wholemeal bread Purchases 64 73 68 110 150 189
Demand (c) 59 70 77 125 153 166
Demand (d) 61 74 78 121 145 160
Ml wholewheat, 255, 256 Prices 97 98 105 103 100 96
wholemeal and Purchases 81 83 86 109 126 125
brown bread Demand (c) 78 81 92 114 126 119
Demand (d) 80 84 93 112 122 116
All bread (e) 251-256, Prices 92 96 103 105 104 99
263 Purchases 104 103 100 98 97 98
Demand (c) 98 99 103 102 100 98
Demand (d) 97 99 103 102 101 98
214 Household Food Consumption and Expenditure: 1981
TABLE A— continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Flour . 264 Prices 95 108 114 105 94 88
Purchases 102 108 99 96 96 99
Demand (c) 98 113 107 99 92 92
Demand (d) 97 111 107 100 94 93
Buns, scones and 267 Prices 99 101 104 101 99 97
teacakes . Purchases 106 101 105 108 91 91
Demand (c) na na na na na na
Demand (d) na na na na na na
Cakes and pastries . 270 Prices 100 99 104 101 99 %Purchases 102 101 % 102 99 101
Demand (c) 102 100 98 102 99 99
Demand (d) 103 102 98 101 97 98
Crispbread 271 Prices 94 103 101 103 95 104
Purchases 97 92 105 94 99 115
Demand (c) 93 94 106 % 96 117
Demand (d) 95 97 106 94 94 115
Biscuits, other 274 Prices 101 101 105 101 100 93
than chocolate Purchases 105 106 99 99 97 94
biscuits Demand (c) 105 106 101 100 97 91
Demand (d) 105 106 101 100 97 91
Chocolate biscuits . 277 Prices 97 101 104 104 102 92
Purchases 93 88 101 107 104 noDemand (c) 90 88 105 112 106 102
Demand (d) 92 91 105 110 104 100
All biscuits . 271, 274, Prices 98 98 104 103 101 95
277 Purchases 102 102 100 101 98 98
Demand (c) 102 101 101 101 98 97
Demand (d) 102 102 101 101 98 96
Oatmeal and oat 281 Prices 104 105 105 96 97 94
products (e) Purchases 105 109 103 93 92 100
Demand (c) 109 114 108 90 89 94
Demand (d) 108 112 107 90 90 95
Breakfast cereals (e) 282 Prices 101 101 100 99 100 99
Purchases 95 97 102 100 103 104
Demand (c) na na na na na na
Demand (d) na na na na na na
Canned milk 285 Prices 102 97 99 103 99 101
puddings . Purchases 129 113 100 100 80 85
Demand (c) 130 112 99 101 80 86
Demand (d) 127 108 99 103 83 88
Puddings, other 286 Prices 96 102 108 101 98 95
than canned Purchases 118 99 108 101 93 84
Demand (c) 116 100 112 102 92 82
Demand (d) 117 101 113 101 92 81
Rice . 287 Prices 100 106 109 108 94 85
Purchases 85 96 86 97 130 114
Demand (c) 85 103 94 106 121 95
Demand (d) 87 105 95 104 119 93
Infant cereal foods 291 Prices 87 93 103 110 105 103
Purchases 106 88 108 114 95 92
Demand (c) na na na na na na
Demand (d) na na | na na na na
Appendix B 215
TABLE 4—continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Frozen convenience 294 Prices 93 85 101 108 108 107
cereal foods Purchases 75 75 93 103 127 146
Demand (c) 74 73 94 104 129 148
Demand (d) 79 79 95 100 120 141
Cereal convenience 299 Prices 96 99 103 99 102 102
foods Purchases 91 97 98 104 107 104
Demand (c) 88 % 100 103 109 106
Demand (d) 87 95 100 103 109 106
Other cereal foods . 301 Prices 113 108 96 103 87 96
Purchases 91 84 103 94 117 115
Demand (c) 108 93 97 98 % 109
Demand (d) 111 97 97 96 93 106
Tea (*) 304 Prices 79 130 123 102 90 86
Purchases 107 99 97 102 99 96
Demand (c) 98 110 105 103 95 91
Demand (d) 97 109 104 104 96 91
Coffee, bean and 307 Prices 77 139 127 103 94 76ground Purchases 106 83 76 99 119 126
Demand (c) 84 112 95 101 113 99
Demand (d) 93 127 97 95 101 92
Instant coffee (e) 308 Prices 80 138 128 102 92 75
Purchases 106 75 94 108 113 109
Demand (c) 93 90 109 109 108 92
Demand (d) 95 93 110 108 105 91
Cocoa and drinking 312 Prices 75 93 132 115 104 91
chocolate . Purchases 108 116 88 91 90 111
Demand (c) 80 107 118 106 94 100
Demand (d) 80 108 119 105 92 100
Branded food 313 Prices 101 103 114 104 93 87
drinks Purchases 93 108 90 123 98 92
Demand (c) 94 114 115 133 86 71
Demand (d) 93 112 115 134 87 72
Baby foods, canned 315 Prices 89 95 102 103 105 107
and bottled Purchases 160 102 91 108 87 71
Demand (c) 148 99 92 110 91 74
Demand (d) 137 90 91 115 98 78
Canned soups 318 Prices 104 105 103 98 97 93
Purchases 111 97 95 104 97 98
Demand (c) na na na na na naDemand (d) na na na na na na
Dehydrated and 319 Prices 98 97 101 95 105 105
powdered soups . Purchases 102 93 100 114 92 101
Demand (c) 100 90 101 109 96 105
Demand (d) 101 92 101 108 94 104
Spreads and 323 Prices 104 103 111 97 95 92
dressings . Purchases 81 91 95 104 116 119
Demand (c) 81 92 95 104 115 118
Demand (d) 84 95 96 102 112 116
Pickles and sauces . 327 Prices 106 104 104 99 96 93
Purchases 92 93 98 102 102 114
Demand (c) 99 98 103 100 97 103
Demand (d) 101 100 103 99 95 102
216 Household Food Consumption and Expenditure: 1981
TABLE A— continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
Meat and yeast 328 Prices 109 107 103 95 94 93
extracts Purchases 94 100 94 103 102 107
Demand (c) 102 107 97 99 97 100
Demand (rf) 102 107 97 99 97 99
Table jellies, squares 329 Prices 124 110 103 97 88 84
and crystals Purchases 116 102 103 93 97 92
Demand (c) na na na na na na
Demand (d) na na na na na na
Ice-cream, mousse . 332 Prices 108 103 98 102 99 91
Purchases 80 89 104 100 116 115
Demand (c) 86 92 102 102 115 105
Demand (rf) 90 98 104 99 109 101
Supplementary classif cation of joodsCHEESE:
Natural hard: —Cheddar and 18 Prices 90 97 101 106 104 102
Cheddar type Purchases 98 102 98 100 99 104Demand (c) na na na na na naDemand (d) na na na na na na
Other UK 19 Prices 89 98 103 106 102 102varieties or Purchases 114 95 99 100 106 87foreign Demand (c) 108 94 101 104 107 88
equivalents . Demand (d) 109 96 101 103 105 87
Edam and other 20 Prices 93 96 102 100 108 102
continental . Purchases 91 100 93 106 113 99
Demand (c) 81 93 96 106 127 102Demand (d) 84 98 98 104 121 98
Natural soft 21 Prices 95 99 103 101 101 101
Purchases 65 91 99 104 130 127
Demand (c) 62 91 101 105 131 128
CARCASE MEAT:
Demand (d) 67 99 103 100 121 121
Beef:—joints (boned) 26 Prices 104 99 104 103 97 94
Purchases 98 105 107 99 102 90
Demand (c) 105 104 115 104 95 80
Demand (d) 106 105 116 104 94 80
steak (less 27 Prices 103 100 102 103 96 95
expensive) Purchases 98 100 106 104 99 93
Demand (c) 101 100 109 107 96 95
Demand (d) 102 101 109 107 95 89
steak (more 28 Prices 100 96 98 105 102 99
expensive) Purchases 98 90 116 104 100 95
Demand (c) 97 84 112 114 103 93
Demand (d) 101 88 113 112 99 90
minced . 29 Prices 103 102 102 101 96 96
Purchases 93 90 96 113 107 103
Demand (c) 95 92 98 113 104 100
Demand (d) 95 92 98 113 103 99
Appendix B
TABLE A— continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980
CARCASE MEAT
Lamb:—joints
(including 33 Prices 101 102 no 102 95
sides) . Purchases 98 94 % 100 109
Demand (c) too 97 113 104 100
Demand (d) 102 100 114 103 98
chops 34 Prices 102 101 107 104 95
(including Purchases 106 95 90 105 108
cutlets and Demand (c) 109 96 97 110 102
fillets) Demand (d) 110 97 97 no 100
all other 35 Prices 95 103 no 101 99
Purchases 107 93 85 113 98
Demand (c) 105 94 88 113 98
Demand (d) 104 92 88 114 99
Pork:— 37 Prices 111 97 111 99 95
Joints Purchases 76 106 98 98 123
(including Demand (c) 99 100 126 97 109
sides) Demand (d) 103 105 127 94 104
Chops 38 Prices 111 103 106 101 93
Purchases 81 84 98 113 113
Demand (c) 88 86 102 114 107
Demand (d) 90 88 103 112 105
Fillets and 39 Prices 109 102 106 101 94
steaks Purchases 81 88 100 96 111
Demand (c) na na na na na
Demand (d) na na na na na
all other 40 Prices 110 100 107 101 92
Purchases 89 89 94 105 115
Demand (c) 89 89 94 105 114
OTHER MEAT AND
Demand (d) 88 87 94 106 117
MEAT PRODUCTS:
Liver: — ox 42 Prices 112 102 101 110 92
Purchases 152 113 97 94 85
Demand (c) 170 116 98 103 79
Demand (d) 164 111 97 105 82
lambs 43 Prices 114 95 105 115 95
Purchases 101 117 108 93 91
Demand (c) 116 111 114 107 86
Demand (d) 116 112 114 106 86
pigs . 44 Prices 129 115 103 98 87
Purchases 80 98 102 98 112
Demand (c) 93 106 104 97 103
FATS:
Demand (d) 90 102 103 98 107
Butter:—New Zealand 131 Prices 94 100 102 110 100
Purchases 105 105 119 84 96
Demand (c) 100 105 121 91 96
Demand (</) 101 106 122 90 95
218 Household Food Consumption and Expenditure: 1981
TABLE A— continued
(average for the whole period = 100)
Foodcodes (b)
1976 1977 1978 1979 1980 1981
FATS— continued
Danish . 132 Prices 91 100 104 110 99 96
Purchases 131 101 91 114 86 86
Demand (c) 130 101 91 114 86 86
Demand (d) 130 101 91 114 86 85
UK 133 Prices 95 98 105 108 99 95
Purchases 59 88 89 126 137 124
Demand (c) 57 87 92 134 137 120
Demand (d) 58 88 92 133 135 119
other 134 Prices 92 98 104 109 100 97
Purchases 150 125 109 101 77 64
Demand (c) 145 124 111 104 77 63
Margarine:—
Demand (d) 146 126 112 103 76 62
soft(e) . 136 Prices 108 118 111 102 88 79
Purchases 69 84 104 110 121 124
Demand (c) 72 91 109 111 114 110
Demand (d) 71 90 109 112 US 111
other 137 Prices 107 114 104 94 93 91
Purchases 118 122 92 87 84 103
Demand (c) 119 124 92 86 83 102
Demand (d) 117 122 92 87 85 103
(a) Deflated by the General Index of Retail prices.
(b) For further details of the items included in each category see Appendix A, Tables 7 and
7a. In a number of cases estimates of demand parameters have been given for aggregations oftwo or more closely related individual food items in the Survey classifications as well as foreach of the constituent items. Such aggregations, however, may give rise to a series of annual
demand constants which are not compatible with the corresponding constitutent 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 forrelated commodities are given in Table 6 of this Appendix.
Appendix B 219
TABLE 5
Estimates ofprice and cross-price elasticities of demand (a) for certain foods,1974-1981
Elasticity with respect to the price of (b)R2
Beef and veal Mutton and lamb Pork
Beef and veal -1 -60(0-22) 0-16(0-10) 0-07(0-08) 0-39Mutton and lamb . 0-37(0-24) -1-45(0-22) 0-24(0-13) 0-34Pork . 0-19(0-23) 0-29(0-15) -1-83(0-18) 0-59
Elasticity with respect to the price of (b)d2
Beef and veal Mutton and lamb Pork Broiler chickenR
Beef and veal . -l-60(0-22) 0- 16(0- 10) 0-07(0-08) -0-01(0-07) 0-39Mutton and
Lamb . 0-37(0-24) -1-49(0-23) 0-24(0-13) 0-09(0- 14) 0-35Pork 0-20(0 -23) 0-29(0-15) -1-83(0-18) -0-02(0-11) 0-59Broiler chicken -0-04(0-25) 0-14(0-22) -0-03(0-15) -0-91(0-29) 012
Elasticity with respect to the price of (b)
R2
Beef and vealMutton and
lambPork Bacon ham,
uncookedBroilerchicken
Beef and veal . - 1-59(0-22) 0-15(0-10) 0-07(0-08) -0-04(0-07) -0-01(0-07) 0-39Mutton and
lamb . 0-37(0-24) -1-49(0-23) 0-21(0-13) 0-36(0-15) 0-07(0-13) 0-38Pork 0-21(0-23) 0-26(0-15) -1-84(0-18) 0-16(0-12) 0-01(0-11) 0-59Bacon and
ham.uncooked -0-09(0- 15) 0-32(0-13) 0-12(0 09) -0-52(0-25) -0-44(0-14) 013Broiler chicken -0-02(0-24) 0-11(0-21) 0-02(0-14) -0-78(0-25) -0-80(0-29) 017
Elasticity with respect to the price ofR2
Butter Margarine
Butter ....Margarine .... -0-19(0-10)
0-45(0-12)0-20(0 05)
-0-77(0-17)0100-29
Elasticity with respect to the price ofR2
Butter Soft margarine
Butter ....Soft margarine
-0-20(0-10)0-79(0-17)
0-23(0-05)-0-81(0-21)
0100-29
Elasticity with respect to the price ofR2
Total bread Butter
Total bread ....Butter .... -0-28(0-20)
-0-02(0- 16)
-0-01(0-07)-0-18(0-11)
0-030-04
220 Household Food Consumption and Expenditure: 1981
TABLE 5 —continued
Brassicas and rootvegetables
Elasticity with respect to the price of (c)
Cannedvegetables
Frozenvegetables
R-
Brassicas and root-0-61(0-06) 0-25(0-05) 0-48(0-05) 0-51
vegetablesCanned vegetables
Frozen vegetables0-26(0-05)0-74(0-08)
-0-98(0-21)-0-19(0-20)
-0-13(0- 14)
-1-95(0-28)0-38
0-58
Elasticity with respect to the price ofRJ
Oranges Apples Pears
Oranges -0-78(0-21)0-05(0- 05)0-34(0-30)
011(011)-0-37(0-08)
0-25(0-23)
0-10(0-09)0-03(0- 03)
-1-45(0-27)
0190190-34
ApplesPears
Elasticity with respect to the price of
Oatmeal and oatproducts
Breakfast cereals
Oatmeal and oat productsBreakfast cereals .
-1-14(0-39)0-05(0-07)
0-59(0-80)0-04(0-29)
010001
Elasticity with respect to the price ofR:
Tea Instant coffee
Tea -0-45(0-12)0-13(0- 14)
0-10(0- 11)
-0-61(0-18)0-23
013Instant coffee
(a) Calculated from monthly Survey data from 1974 to 1981. 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; also 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, 171-174Canned vegetables = codes 185, 188, 191
Frozen vegetables = codes 203, 204, 208
Appendix B 221
TABLE 6
Annual indices of average deflated prices, purchases and demand taking intoaccount the effect of cross-price elasticities for related commodities,
1974-1981
(average for the whole period = 100)
1974 1975 1976 1977 1978 1979 1980 1981
Beef and veal Prices to 110 97 • 101 97 102 101 96 95
Purchases m 94 107 97 103 105 105 103 89
Demand to 107 102 98 98 107 107 98 85
Demand to 109 104 99 100 107 106 96 83
Mutton and lamb Prices to 111 97 100 101 107 101 94 89
Purchases (b) 97 102 101 94 94 102 108 102
Demand to 107 97 99 97 102 105 103 91
Demand to 109 98 100 98 102 103 101 90
Pork Prices to 109 109 107 97 105 98 91 87
Purchases (b) 95 82 84 98 101 109 123 116
Demand to 107 97 94 93 108 104 106 93
Demand to 108 99 95 94 108 102 103 91
Beef and veal Prices to 110 97 101 97 102 101 % 95
Purchases to 94 107 97 103 105 105 103 89
Demand to 107 102 98 98 107 107 98 85
Demand to 109 104 99 100 107 106 96 83
Mutton and lamb Prices to 111 97 100 101 107 101 94 89
Purchases (*) 97 102 101 94 94 102 108 102
Demand to 107 97 99 97 102 104 103 92
Demand to 109 98 100 98 102 103 101 90
Pork Prices to 109 109 107 97 105 98 91 87
Purchases (b) 95 82 84 98 101 109 123 116
Demand to 107 97 94 93 108 104 106 93
Demand (d) 108 99 95 94 108 102 103 91
Broiler chicken Prices to 104 101 100 102 104 104 98 89
Purchases (b) 89 91 98 98 102 106 106 112
Demand to 91 93 98 99 104 110 104 101
Demand (d) 92 93 99 100 104 109 103 100
Beef and veal Prices to 110 97 101 97 102 101 96 95
Purchases to 94 107 97 103 105 105 103 89
Demand to 108 103 98 98 107 107 97 84
Demand to 109 104 99 99 107 106 95 83
Mutton and lamb Prices to 111 97 100 101 107 101 94 89
Purchases (b) 97 102 101 94 94 102 108 102
Demand to 103 94 96 97 103 106 106 %Demand (d) 104 95 97 98 102 104 104 95
Pork Prices to 109 109 107 97 105 98 91 87
Purchases (b) 95 82 84 98 101 109 123 116
Demand to 105 96 93 93 108 105 107 95
Demand (d) 106 98 94 93 108 103 105 93
Bacon and ham. Prices to 114 110 no 98 99 97 90 85
uncooked Purchases to 99 96 % 103 103 103 100 99
Demand to 105 101 100 103 101 103 % 91
Demand to 106 102 101 104 101 102 95 90
Broiler chicken Prices to 104 101 100 102 104 104 98 89
Purchases to 89 91 98 98 102 106 106 112
Demand to 101 99 106 98 103 107 97 91
Demand to 102 100 106 99 103 106 96 90
222 Household Food Consumption and Expenditure: 1981
TABLE 6—continued
(average for the whole period = 100)
1974 1975 1976 1977 1978 1979 1980 1981
Butter Prices (a) 81 83 99 106 111 117 107 103
Purchases (b) 120 120 no 100 97 95 87 79
Demand (c) 112 113 109 99 98 99 90 83
Demand (d) 113 114 no 100 98 98 89 82
Margarine Prices (a) 116 116 101 109 104 95 86 79
Purchases (b) 77 79 93 105 107 109 115 125
Demand (c) 96 97 94 109 106 98 99 102
Demand (d) 95 96 93 108 106 99 101 104
Butter Prices (a) 81 83 99 106 111 117 107 103
Purchases (b) 120 120 110 100 97 95 87 79
Demand (c) 110 112 109 99 98 99 92 85
Demand (rf) 111 112 110 100 98 98 90 84
Soft margarine Prices (a) 120 118 102 111 105 96 83 74
Purchases (b) 62 58 82 100 123 131 143 147
Demand (c) 85 77 84 104 118 112 117 113
Demand (d) 85 77 83 103 118 113 118 114
Butter Prices (a) 81 83 99 106 111 117 107 103
Purchases (b) 120 120 no 100 97 95 87 79
Demand (c) 116 116 109 101 99 98 88 79
Demand (d) 117 117 110 102 99 97 87 78
Total bread Prices (a) 104 96 92 96 103 105 104 99
Purchases (b) 102 104 103 101 99 97 96 97
Demand (c) 103 103 100 100 100 99 97 97
Demand (d) 103 103 100 100 100 99 98 97
Brassicas and Prices (a) 113 111 107 110 84 103 88 90
root vegetables Purchases (b) 103 93 95 89 111 99 107 104
Demand (c) 101 92 94 90 102 103 108 HIDemand (d) 101 92 94 90 102 102 108 HI
Canned Prices (a) 114 112 107 102 99 92 91 86
vegetables Purchases (b) 100 102 105 99 96 104 96 100
Demand (c) 112 112 111 99 99 95 89 86
Demand (d) 110 no 109 98 99 97 91 87
Frozen vegetables Prices (a) 114 109 109 109 95 100 87 82
Purchases (b) 77 89 92 101 99 114 119 117
Demand (c) 92 101 104 111 103 109 99 84
Demand (d) 96 104 107 116 103 105 93 80
Oranges Prices (a) 113 103 103 102 101 101 91 87
Purchases (b) 102 108 100 101 92 98 104 96
Demand (c) 109 107 104 99 91 101 100 90
Demand (d) 112 109 106 102 91 99 96 87
Apples Prices (a) 113 115 95 121 109 84 86 84
Purchases (b) 97 94 105 90 96 114 103 103
Demand (c) 101 99 103 96 99 107 98 98
Demand (d) 103 101 105 99 99 104 95 95
Pears Prices (a) 114 114 96 112 no 94 87 80
Purchases (b) 89 87 94 95 76 112 118 144
Demand (c) 100 100 88 105 85 107 103 115
Demand (d) 103 103 90 109 85 103 98 111
Oatmeal and Prices (a) 112 109 101 101 102 93 94 91
oat products Purchases (b) 107 102 104 107 101 92 90 98
Demand (c) 117 108 105 110 104 86 85 90
Demand (d) 116 107 104 109 104 86 86 91
Appendix B 223
TABLE 6— continued
(average for the whole period = 100)
1974 1975 1976 1977 1978 1979 1980 1981
Breakfast cereals Prices (a) 106 108 99 99 98 97 97 97Purchases (b) 87 93 98 100 106 103 107 108
Demand (c) 87 92 98 100 106 104 107 108
Demand (d) 88 93 99 101 106 103 106 107
Tea Prices (a) 92 83 82 136 129 107 94 90Purchases (b) 106 104 105 98 95 100 98 95
Demand (c) 104 99 98 108 103 102 95 92
Demand (d) 103 98 97 107 103 103 96 93
Instant coffee Prices (a) 82 74 87 150 140 111 100 82Purchases (b) 105 104 105 74 93 107 112 108
Demand (c) 94 89 99 91 110 113 112 97
Demand (d) 96 90 100 93 no 110 109 94
(a) Deflated to allow for changes in the General Index of Retail Prices.
(b) Per person.
(c) Per person. Including changes in demand attributable to changes in real personal disposable income.
(d) Per person. After removal of the effects attributable to changes in real personal disposableincome.
Household Food Consumption and Expenditure: 1981
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Appendix B 225
TABLE 8
Annual indices of average deflated prices, purchases and demand (a) forbroad food groups, 1974-1981
(average for the whole period = 100)
1974 1975 1976 1977 1978 1979 1980 1981
Milk and cream Prices 82 86 97 104 110 110 109 108
Purchases 105 105 105 100 99 98 95 92
Demand 101 101 104 99 100 100 99 96
Cheese Prices 98 92 92 99 103 107 106 103
Purchases 98 100 99 100 98 101 102 102
Demand 95 98 101 102 96 99 103 107
Carcase meat Prices 110 100 102 98 105 101 94 91
Purchases 95 100 95 99 101 105 109 98
Demand 104 102 101 99 105 104 98 88
Other meat Prices 113 105 103 99 100 99 95 89
Purchases 93 95 97 100 102 105 102 106
Demand 101 100 101 101 100 103 98 97
Fish Prices 108 99 96 102 107 104 96 89
Purchases 96 100 101 92 95 100 107 111
Demand 98 98 101 93 99 104 105 102
Eggs Prices 130 105 103 100 93 95 92 88
Purchases 104 105 104 100 101 99 95 94
Demand 105 108 103 98 99 102 95 91
Fats Prices 100 100 102 107 107 106 94 85
Purchases 100 101 99 99 100 100 101 100
Demand 97 103 101 96 101 102 101 99
Sugar and Prices 90 138 107 98 97 96 92 90
preserves Purchases 111 98 103 103 100 98 94 94
Demand 108 110 106 104 100 99 91 86
Potatoes . Prices 88 119 215 117 74 91 75 75
Purchases 111 106 82 94 105 106 98 101
Demand 103 108 92 93 99 106 98 103
Other fresh Prices 111 111 106 105 90 99 92 88
vegetables Purchases 100 94 94 92 106 101 107 107
Demand 109 101 97 93 % 98 103 104
Other vegetables . Prices 106 107 110 105 98 97 92 87
Purchases 93 96 98 95 97 105 106 111
Demand 92 97 100 98 100 102 104 108
Fresh fruit Prices 111 108 97 108 105 94 91 88
Purchases 95 94 99 94 96 106 109 108
Demand 99 101 98 97 95 99 105 108
Other fruit Prices 111 103 98 107 109 104 92 80
Purchases 94 100 99 93 96 96 108 116
Demand 110 109 109 94 94 93 95 98
mead Prices 104 % 92 % 103 105 104 99
Purchases 102 104 103 101 99 97 % 97
Demand 98 103 100 101 100 102 100 97
226 Household Food Consumption and Expenditure: 1981
TABLE 8—continued
(average for the whole period = 100)
1974 1975 1976 1977 1978 1979 1980 1981
Other cereals Prices 106 106 96 96 102 101 99 95
Purchases 99 97 101 102 100 100 100 101
Demand 98 98 100 97 99 101 102 104
Beverages . Prices 87 80 85 130 133 no 101 89
Purchases 106 103 105 95 93 101 99 98
Demand 92 94 98 104 103 106 104 100
(a) After removal of effects of changes in prices and incomes.
227
GLOSSARY OF TERMS USED IN THE SURVEY
General note. The Survey records household food purchases and foodobtained without payment during one week. It does not include the following:food eaten outside the home (except packed meals prepared at home);
chocolate and sugar confectionery; mineral waters, squashes and alcoholicdrinks'; vitamin preparations; food obtained specifically for consumption by
domestic animals.
Adult. A person of 18 years of age or over; however, solely for purposes ofclassifying households according to their composition, heads of householdand housewives under 18 years of age are regarded as adults.
Average consumption. The aggregate amount of food obtained for consumption (q.v.) by the households in the sample divided by the total number ofpersons in the sample.
Average expenditure. The aggregate amount spent by the households in the
sample divided by the total number of persons in the sample.
Average price. Sometimes referred to as "average unit value". The aggregate
expenditure by the households in the sample on an item in the SurveyClassification of foods, divided by the aggregate quantity of that item
purchased by those households.
Child. A person under 18 years of age; however, solely for purposes ofclassifying households according to their composition, heads of householdand 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 prep
aration has been carried to an advanced stage by the manufacturer andwhich 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 7.
Deflated price. See "Real price".
Demand. This term is popularly, and mistakenly, confused with "consumption" or "sales". The economic concept of demand is best visualised as a
demand schedule or demand curve which represents the whole series ofquantities which would be demanded by consumers at different prices, other
'Exceptionally, soft drinks bought for the household supply have been recorded since 197S
but not included in the standard tables. They are excluded from all the estimates and tables inthis Report except Table 32.
228 Household Food Consumption and Expenditure: 1981
things being equal. Thus, a change in demand signifies a shift in the entire
demand schedule or curve and is generally associated with such major factors
as a change in incomes, tastes or marketing policies.
Elasticity of demand. A measure for evaluating the influence of variationsin prices (or in incomes) on purchases. With some approximation it can be
said that the elasticity indicates by how much in percentage terms the amount
bought (in quantity or value as appropriate) will change if the price (or
income) increases by one per cent; a minus sign attached to the elasticity
coefficient indicates that purchases will decrease if the price (or income)rises. The elasticity of demand for a commodity with respect to changes in
its own price is usually called the price elasticity of demand, but may be
described as the own-price elasticity where it is necessary to avoid confusionwith cross-elasticities of demand or cross-price elasticities which are the terms
used to describe the elasticity of the demand for one commodity with respect
to changes in the prices of other commodities. The elasticity of demand for
a commodity with respect to changes in real income is called the incomeelasticity of demand; if the change in purchases of the commodity is measuredin 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 ifthe change is measured in terms of the percentage change in expenditure,the elasticity is referred to as an income elasticity of expenditure. Moreformally, 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 ofother commodities (Pi, P2, Pi, .... Pn) is known, then the own-priceelasticity is given by P . dQ the cross-price elasticities by p_ . dQ and the
Q dP Q 3Piincome elasticity of quantity by Y_ . dQ. When determining a set of own-
Q dYprice and cross-price elasticities of demand for a group of commodities,
constraints are imposed to ensure that each pair of cross-elasticities complieswith the theoretical relationships which should exist between them (eg the
elasticity for beef with respect to the price of pork should be in the same
ratio to the coefficient for pork with respect to the price of beef as expenditureon 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 alsoused to make comparisons at one point of time between different householdgroups.
Foods, Survey classification of. See Appendix A, Tables 7 and 7a which listthe 152 main and 39 supplementary categories into which the 1981 Surveyclassified food purchases.
Food obtained for consumption. Food purchases from all sources (includingpurchases in bulk) made by households during their week of participation inthe Survey and intended for human consumption during the week or later,plus any garden or allotment produce etc (q.v.) which households actuallyconsumed while participating in the Survey, but excluding sweets, alcohol,soft drinks and meals or snacks purchased to eat outside the home. For anindividual household, the quantity of food thus obtained for consumption,or estimates or nutrient intake derived from it
,
may differ from actual
Glossary 229
consumption because of changes in household stocks during the week andbecause of wastage. Averaged over a sufficiently large group of householdsand a sufficiently long period of time household stock increases mightreasonably be expected to differ but little from household stock depletionsprovided other things remain equal. However, such near equality may notbe achieved under special circumstances such as during a rapid expansion offreezer ownership or when there is a special incentive to buy in bulk. Forthese reasons, the Survey now records separately quantities of purchasedfood placed in deep freezers during the Survey week and quantities ofpurchased food removed from the deep freezer for immediate consumption.This additional information enables alternative estimates of consumption to
be derived (see paragraph 32) which are presented in Tables 28 and 41.
Garden and allotment produce, etc. Food which enters the household withoutpayment, for consumption during the week of participation in the Survey; it
includes supplies obtained from a garden, allotment or farm, or from an
employer, but not gifts of food from one household in Great Britain toanother if such food has been purchased by the donating household. (Seealso "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 grossincome 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 definingthe upper limit to income group D.
Index of food purchases. See "Index of real value of food purchased".
Index of real value of food purchased. The expenditure index (q.v.) dividedby the food price index (q.v.); it is thus, in effect, an index of the value offood purchases at constant prices. It is identical with an index of quantitiesderived 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 weightsare 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 householdor 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 inproportion 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 onlyone evening meal is taken it is given a relative weight of 7. The net balanceis used when relating nutrient intake to need.
Nutrients. In addition to the energy value of food expressed in terms ofkilocalories and megajoules (4*184 megajoules= 1,000 kilocalories), the foodis evaluated in terms of the following nutrients:
230 Household Food Consumption and Expenditure: 1981
Protein (animal and total), fat (including the component saturated, mono-unsaturated and polyunsaturated fatty acids), carbohydrate, calcium, iron,vitamin A (retinol, /3-carotene, retinol equivalent), thiamin, riboflavin,nicotinic acid (total, tryptophan, nicotinic acid equivalent), and vitaminsC 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 vegetableorigin because of a greater content of some B vitamins and trace elements,so that the proportion of animal protein is to some extent an indication ofthe nutritive value of the diet.
Nutrient conversion factors. Quantities of nutrients available per unit weightof each of the categories into which foods are classified for Survey purposes.
Pensioner households (OAP). Households in which at least three-quartersof total income is derived from National Insurance retirement or similarpensions and/or supplementary pensions or allowances paid in supplementation or instead of such pensions. Such households will include at least oneperson over the national insurance retirement age.
Person. An individual of any age who during the week of the Survey spendsat least four nights in the household ("at home") and has at least one meala day from the household food supply on at least four days, except that ifhe/she is the head of the household, or the housewife, he or she is regardedas a person in all cases.
Price. See "Average price", also "Real price".
Price flexibility. A measure of the extent to which the price of a commodityis affected by a change in the level of supply, other things remaining equal.In simplified terms and with some degree of approximation, it may be
regarded as the percentage change in price associated with a 1 per cent changein the level of supply. If only a single commodity is under consideration, the
price flexibility may be regarded as the reciprocal of the price elasticity. {See"Elasticity of demand"). If, however, the relationship between demand andprices of a number of related commodities is being considered, the matrix ofprice flexibilities and cross-price flexibilities is the inverse of the correspondingmatrix of own-price and cross-price elasticities, and in general, the individualflexibilities will not be identical with the reciprocals of the correspondingelasticities.
Price index. A price index of Fisher "Ideal" type is used; this index is the
geometric mean of two indices with weights appropriate to the earlier andlater periods respectively, or in the case of non-temporal comparisons (egregional, type of area, income group and household composition), withweights appropriate to the group under consideration and the nationalaverage respectively.
"Price of energy" indices. These indices show relative differences in the"cost per calorie". They have been obtained by dividing the money value offood obtained for consumption (purchases plus supplies from garden andallotments etc) in each group of households by its energy value and expressingthe result as a percentage of the corresponding quotient for all households.
Glossary 231
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 goodsand 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 onrecommendations of the Department of Health and Social Security given inRecommended daily amounts of food energy and nutrients for groups ofpeople in the United Kingdom: HMSO 1979. Averages of nutrient intakesare compared with these recommendations for each group of householdsidentified in the Survey after deduction of 10 per cent as an allowance forwastage of the edible portion of all food, and after the proportion of meals
eaten at home has been calculated by means of the "net balance" (q.v.).
Regions. The standard regions for statistical purposes, except that EastAnglia is combined with the South East Region: see Table 1 of AppendixA.
Seasonal foods. Those foods which regularly exhibit a marked seasonal
variation in price or in consumption; these are (for the purposes of theSurvey) eggs, fresh and processed fish, shell fish, potatoes, fresh vegetablesand fresh fruit. (See also Table 7 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 possibleinaccuracy from this cause is indicated by the standard error of the estimate.
The extent of this inaccuracy is expected rarely to exceed twice the standarderror. Standard errors of certain derived statistics (for example, some of thedemand parameters given in Appendix B) may be interpreted in the sameway even though, in this case, the chance variation is not wholly a result ofsampling procedure, but is augmented by the attempt to fit smooth demandcurves.
Type of area. The following are distinguished: —
Greater London, sometimes referred to as "the Greater London Councilarea", "the London conurbation" or "London".The Metropolitan districts of England and the Central Clydeside conurbation ie Greater Manchester, Merseyside, South Yorkshire, Tyne andWear, West Midlands, West Yorkshire, and the following Local Government Districts in Scotland: Renfrew, Clydebank, Bearsden andMilngavie, Glasgow City, Strathkelvin, Eastwood, Cumbernauld andKilsyth, Monklands, Motherwell, Hamilton and East Kilbride.
Non-metropolitan counties. These are sub-divided into wards and classified according to the ward electoral density as follows —
High density—wards with an electorate of 7 or more persons peracre.
Medium density—wards with an electorate of 3 but fewer than 7
persons per acre.
232 Household Food Consumption and Expenditure: 1981
Low density—wards with an electorate of 0*5 but less thanpersons per acre.
Very low density—wards with an electorate of fewer thanpersons per acre.
Value of consumption.produce, etc (q.v.).
Expenditure plus value of garden and
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 theholds concerned had not access to them, they would probably notreplaced them fully by purchases at retail prices, and would therefore have
spent less than the estimated value of their consumption. Free schooland free welfare milk are valued at the average price paid by the groupfull price milk. (See also "Garden and allotment produce, etc").
Symbols and conventions used
Symbols. The following are used throughout —- =nil. . . = less than half the final digit shownna = not available or not applicable.
Rounding of figures. 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.
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