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Preface

As usual, this year’s report provides information on household food consumption and expenditure for the latest year (2000). It makes comparisons with the previous year and a decade ago (Section 2), as well as looking at developments in respect of nutrient intakes (Section 3) and of eating out (Section 4). Section 5 this year covers long-term trends. Section 6 provides estimates of income and price elasticities for a selection of foods and includes an update of the estimates given for meat and fish in the report for 1999. This is the first time price elasticities have been published in the report since 1989, apart from those given last year for meat and fish. The analysis was provided by Dr. Valerie Lechene of Wadham College, Oxford. A wealth of detailed statistics are provided in the Appendices. In recognition of the sample size and year-on-year variations, consumption data on eating out by Government Office Region are this year averaged over the period 1998-2000 in addition to being provided for the current year (2000). The new table is to be found at Appendix Table D2, following the corresponding table for food consumed at home. The final page of the report provides information on the availability of additional NFS data in the form of spreadsheets, Statistics News Releases and Annual Reports. Since the 1999 Annual Report was placed on the Web, further data have been added in the form of Excel spreadsheets. These data include consumption by Government Office Region, income group of the head of household, household composition and age of main diary keeper; consumption and nutrient intakes since 1940 and more food detail for data from 1974. The Department is grateful to the households which participated in the Survey and to those organisations responsible for the fieldwork, the Office for National Statistics and the Northern Ireland Statistics and Research Agency. Thanks are also due to the staff in Nutrition Division of the Food Standards Agency who continue to work closely with the Department by providing invaluable advice and information on methodology and nutritional aspects of the survey and write those parts of this report on nutrient intakes. Thanks are also due to the National Food Survey Committee, whose advice on the conduct of the survey is invaluable and to the staff of the Department’s National Food Survey Section who manage the large and complex datasets and compile the bulk of this report. Survey developments The National Food Survey was first established in 1940 to provide information on household food purchases and the nutritional value of the domestic diet for the ‘urban working class’. In 1950 the coverage of the survey was widened to the population of Great Britain as a whole. Since 1950, increasing affluence coupled with new technologies and changing patterns of behaviour have

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resulted in significant changes in patterns of eating behaviour. To reflect this, the Survey was extended to cover eating out in Great Britain in 1994. Two years later, the household food part of the survey was extended to cover Northern Ireland and some results have been presented for the United Kingdom since then. As anticipated in last year’s report, the National Food Survey ended on 31 March 2001 and has been replaced by the new Expenditure and Food Survey (which effectively merges together the NFS and the Family Expenditure Survey). NFS results for the first quarter of 2001 were published as a Statistics News Release in the normal way (4 June 2001). From 1 April 2001, food data have been collected as part of the new Expenditure and Food Survey (EFS) commissioned jointly with the Office for National Statistics (ONS). The ONS and the new Department for Environment, Food and Rural Affairs (DEFRA), which has replaced the Ministry, will continue to publish separate reports, ONS covering all areas of expenditure and income and DEFRA covering detailed food expenditure, consumption and nutrient intakes. The merger and the creation of the new survey was unanimously recommended by the NFS Committee. There will be considerable benefits for users. These will arise largely in terms of overall data quality and potential for additional analyses from ‘joining-up’ data on food consumption with a wider range of household information. Information on food consumption out of the home will be collected in Northern Ireland for the first time. A two-week diary completed by individual household members will give greater precision (lower sampling error) than the NFS and less under-recording, especially, but not only, of food and drink consumed outside the home. Further details are given in the Report of the National Food Survey Committee which follows this preface.

As this is the last edition of the report based on the outgoing NFS, it includes a special analysis looking at long-term trends in survey results (Section 5 and Appendix E). Section 5 includes a list of past Chairman of the NFS Committee but thanks are due to all those, past and present, who worked on the Survey to ensure that the wealth of data collected over the last sixty years has provided a valued store of information and an invaluable source of reference. More contemporary thanks are due to all those who helped develop the Expenditure and Food Survey and also to all those who will continue to take this new survey forward.

David Thompson

Chairman – National Food Survey Committee

November 2001

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The National Food Survey Committee

David THOMPSON Department for Environment, Food and Rural Affairs, Chairman

Richard ALDRITT National Assembly for Wales

Dr Caroline BOLTON-SMITH Medical Research Council – Human Nutrition Research, Cambridge

Dr Judith BUTTRISS British Nutrition Foundation

Professor Andrew CHESHER University College, London

Susan CHURCH Food Standards Agency

Neil RITCHIE Scottish Executive Environment and Rural Affairs Department

Dr Spencer HENSON University of Reading

Dr Richard HUTCHINS Institute of Grocery Distribution

Tony MANNERS National Statistics

Dr Michael NELSON Kings College, London

Stuart PLATT Department for Environment, Food and Rural Affairs

Robert PRICE Food and Drink Federation

Tom STAINER Department of Agriculture and Rural Development for Northern Ireland

Robert WENLOCK Department of Health

Professor Martin WISEMAN University of Southampton Secretary

Stan SPELLER Department for Environment, Food and Rural Affairs

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Report of the National Food Survey Committee - 2000/01 The National Food Survey (NFS) Committee provides advice to the Department for Environment, Food and Rural Affairs (DEFRA) on all aspects of the Survey. The Committee met formally in September and October 2000 to discuss the results from the Pilot Study of the prospective merger of the NFS with the Family Expenditure Survey (FES) to form the Expenditure and Food Survey (EFS). The slight delay in publishing the annual NFS Report for 1999 enabled the outcome of those discussions to be included. In summary, the fieldwork for a final pilot study was carried out by the Office for National Statistics (ONS) in February and March 2000. The Committee met in September and October 2000 to discuss the results from the pilot study and gave its unanimous support to proceed with the merger. This support was formalised in the document at Annex A. Committee support was followed by approval by the joint ONS/MAFF EFS Project Board, the Ministry’s Permanent Secretary and the National Statistician. The merger was announced by the National Statistician, in an ONS News Release dated 18 December, 2000. The EFS represents a more cost effective means of collecting the data required by both NFS and FES users. The NFS Annual Report on Food Expenditure, Consumption and Nutrient Intakes and the FES Annual Report on Family Spending will continue to be published separately by the two Departments. The quarterly DEFRA Statistics News Releases will also continue. For NFS users, benefits will be largely in terms of data quality and the potential for additional analyses by ‘joining up’ food consumption with a wider range of household data. Information on food consumption out of the home will be collected in Northern Ireland for the first time. A two-week diary completed by individual household members will give greater precision than the NFS and less under-recording of food eaten out. The National Food Survey was run as normal in the first quarter of 2001. The merged survey started running in April 2001. The first quarterly DEFRA Statistics News Release for the food element of the EFS, covering the period April to June 2001, was published in the autumn of 2001 (see the DEFRA Web site). The first annual report based on the food element of the EFS will be published in late 2002. An article on the food elements of the merger was published in May 1999 and another in June 2000. Both can be found at the DEFRA Web site under ‘consultation’ (also see Annex B which gives a comprehensive list of the main references relevant to the development of the new survey). Some changes were made to the proposed survey after the first article was written in 1999. The second article was based on the proposals that were to be tested in the final pilot study.

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Some further refinements have been made since the Pilot Study version. Most of these relate to further work requested by the NFS Committee when supporting the merger. Annex B discusses the implications of the EFS for NFS users now that the final form of the survey is known (though a number of points mentioned there, mainly on dissemination, still have to be discussed with the Committee).

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Annex A

The Expenditure and Food Survey - Statement by the NFS Committee The National Food Survey Committee has considered the results of the analysis of the pilot of the Expenditure and Food Survey (EFS). The Committee considers that the EFS is likely to produce more accurate statistics on household food purchases than the existing NFS due to various design improvements, including individual diaries and the use of till receipts. On food and drink purchased out of the home, the Committee believes that the EFS would produce better expenditure information than the NFS, in particular for alcohol and confectionery. The introduction of the EFS would also ensure that a single cohesive set of food expenditure statistics are compiled by the Government Statistical Service. However, for consumption of food out of the home (which accounts for around 10% of total intake) the estimates produced using the pilot data did show a shortfall which was most likely mainly due to the under-recording of items accompanying main dishes (e.g. chips) and on the incidence of certain 'free foods' (e.g. tea and coffee consumed at work, food eaten by children at nursery). The Committee notes that overall the improvements to the estimation of household food consumption outweigh the shortfall in the eating out part of the survey. However statistics on food eaten out are an important element to estimating total nutrient intakes and a real effort should be made to improving them. The Committee agrees that the EFS would produce a much richer dataset which includes details of all purchases as well as more detailed household information. This will provide a more extensive and valuable resource to analysts than the current NFS. However, comparisons over time are very important to both economic and nutrition users and a methodology will need to be found to maintain the best possible consistency of the various statistical series. In summary, the Committee supports the introduction of the merged EFS survey from April 2001 subject to the following:

a) Changes are developed and piloted if necessary to improve the estimates of ‘free food’ so that these can be fully incorporated into the nutrient intake estimates.

b) Measures are introduced to ensure items accompanying main dishes are recorded in diaries for food eaten out.

c) The coding frame and portion sizes for food eaten out and takeaways brought home are further refined.

d) The net balance calculation of comparison with RNI’s (Reference Nutrient Intakes) will, for the time being, continue to be run in parallel with the direct estimation method. Any future changes such as any development of an eating out allowance method by the FSA will be discussed and agreed with users.

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e) The sample size for the EFS pilot did not allow a detailed statistically robust analysis by household characteristics at the lower levels of aggregation e.g. household composition by income group. In addition the time of year when the EFS pilot was run did not allow an assessment to be made on the quality of home grown food information. Analysis of the live survey will be required after six months to ensure that the EFS provides credible results with action taken (e.g. fine tuning the design of the survey) as necessary.

f) The continuity of statistical series must be maintained. Work will be required to measure and report on in detail the magnitudes of the discontinuities and to construct corrected NFS series from which the discontinuities are largely removed. The results of the EFS pilot, existing FES data (which will be comparable to the EFS) and the live EFS data should be used to develop an initial approach in time for the publication of the first set of quarterly EFS results covering the period April to June 2001. Thereafter, this will need to be refined following the receipt of further live EFS data which will allow a more detailed and more robust analysis on continuity to be undertaken.

g) Ongoing assessment of the live EFS will be required to ensure that it continues to deliver nutritional results of sufficient quality. In particular assumptions made within the calculations (e.g. wastage, expenditure of children under 7) and the survey design (e.g. coding frame) to be kept under continuous review (e.g. through ‘10% analysis' and intermittent studies) to ensure the EFS reflects changes in purchasing behaviour.

h) Expert nutritionist input to be specifically available to advise on any operational issues that arise when running the EFS (e.g. coding of new food items).

i) Continuation of the NFS Committee (or an equivalent user forum) to represent the more specialist views and opinions of economists, nutritionists and others with a particular interest in food expenditure, consumption and nutrient intakes. Continuation of the NFS Annual Report to meet user needs for these statistics and analyses, including detailed characterisation of discontinuities in the data and documentation of the methods used to reduce them in historic NFS data carried out to ensure continuity of statistical series.

Finally, the Committee would like to record its appreciation of the professional way in which the EFS project has been run and issues raised by the Committee have been addressed. It looks forward to this continuing through to the implementation of the EFS. 10 October 2000

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Annex B

Changes affecting NFS users of the Expenditure and Food survey Introduction Most of the current results from the National Food Survey (NFS) will continue under the Expenditure and Food Survey (EFS), including the production of a separate annual report and quarterly Statistics News Releases on food expenditure, consumption and nutrient intakes. However the new survey will differ from the NFS in terms of methodology, procedures and reliability of results. This annex indicates changes of which NFS users need to be aware. Some details relating to possible changes in the collection of data on food and drink were given in earlier articles 1,2 and more details of actual changes will be given in the 2002 edition which will be the first annual report on the food data collected as a part of the EFS. Information on the development of the EFS overall but including considerable discussion of the food elements is given in various publications issued by the Office for National Statistics.3 Overall, the changes represent an improvement in data quality. This arises mainly from the replacement of a single one-week shopping diary for each household in the sample with a two-week diary for each individual over 7 years of age and the use of till receipts. The National Food Survey Committee supported the merger of the NFS with the FES to form the EFS subject to some refinements on eating out, on-going assessment of data quality and the development of a methodology to maintain the best possible consistency between EFS and NFS series. Changes The EFS is essentially based on FES methodology. However this itself has been improved considerably as a result of the development work undertaken for the EFS. Relative to the NFS, improvements and some disadvantages the EFS will bring include:

________________________________________________________________ 1 Speller, S. (1999) Progress on A Possible Merger of the National Food Survey and the Family Expenditure Survey. The Data Archive Bulletin, May 1999, pp 19-22 2 Speller, S. (2000) Merging the National Food Survey. British Nutrition Foundation Nutrition Bulletin, No. 25, pp 147-149 3 Gatenby, R. (2001) Overview of the development of the Expenditure and Food Survey (EFS). Social Survey Methodology Bulletin No 48, pp 1-8 Gatenby, R. (2001) Report on the final pilot of the EFS. Social Survey Methodology Bulletin No 48, pp 9-23 Ursachi, K. (2001) Designing a diary-keeping instrument for the EFS. Social Survey Methodology Bulletin No 48, pp 24-31 Insalaco, F and Lound, C. (2001) Imputation for partial household response on the EFS. Social Survey Methodology Bulletin No 48, pp 37-42 Elliot, D. (2001) The impact of the FES/NFS merger on the precision of NFS estimates. Social Survey Methodology Bulletin No 48, pp 32-36

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Sampling

• a larger target sample (6,850 GB households, compared with 6,100 in the NFS).

• a less clustered sample consisting of 58 primary sampling units (Post Code

Sectors) per month, compared with 31 for NFS.

• standard errors of average weekly per capita expenditure and consumption around 8-9 per cent lower.

• collection of eating out data from all individuals within the sample not just

from about half of them, thus reducing standard errors by at least 30 per cent.

Diary

• a much improved diary design covering two weeks and allowing the use of till receipts (which will need to be annotated to give the required level of food detail) in place of a one-week diary without till receipts.

• a diary for each member of the household (over the age of 7 years) rather than

one for the whole household (as in the NFS for food brought home). Even so, EFS results will be for the household, not for individuals, because although the main food shopper will buy and record the bulk of the food others in the household may eat it. This will be consistent with NFS results for food brought home which are on a household basis.

Coverage

• eating out consumption data for Northern Ireland and hence the UK for the first time.

• theoretically less information on free food and drink eaten out by children

under 7 years (except certain counts from which consumption may be estimated) (see ‘Coding and publication detail’ ). In theory, this free food was captured in the NFS but only if the Main Diary Keeper remembered to record it.

Recording requirement

• in the NFS, each respondent had to record food consumed by them but bought by others and food purchased by them but eaten by others. This came to be seen as a major cause of under-recording in the NFS as respondents became overwhelmed with the complexities.

• in order to avoid these complexities and hence to reduce under-recording of

food eaten out, the EFS is simply recording purchases of food eaten out, irrespective of who eventually consumed the food. The purchases of food

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eaten out will be used as a proxy for consumption, essentially mirroring the approach used for estimating household food consumption.

• whilst this approach reduces under-recording of food eaten out, it is recognised

that the use of purchases as a proxy for consumption introduces an additional error associated with food purchased for consumption by others outside of the household. These errors will tend to cancel out over the whole sample due to the effect of random sampling. However, there may be imbalances for some sub-groups and the need for any adjustment factors for these sub-groups is being investigated.

Coding and publication detail

• the EFS classifications for food brought home to be used, and published, by DEFRA will be similar to the existing 242 NFS food codes, though there will be 19 extra codes (mainly on takeaways) and some changes of code numbers (the data will be coded by ONS using a different framework - see ‘Harmonisation’ - but it will be mapped to NFS codes for DEFRA’s purposes).

• the concept of a Main Diary Keeper disappears with the advent of individual

diaries. It is hoped to be able to identify a Main Food Shopper and that this will be a satisfactory proxy for the MDK e.g. in Table 2.29.

• as under NFS, no food weights are collected in the eating out section of the

EFS diary. Instead consumption has to be estimated by application of a portion size to the number of occurrences of each food code. This process is simplified under EFS by a reduction in the amount of detail required from respondents and in the number of potential codes for coding by the Office for National Statistics (from 1,586 in the NFS, many of which were rarely used, to 250 in the EFS). It does however mean that it is more difficult for the Food Standards Agency (FSA) to compile representative portion sizes. As with the NFS, in order to reflect the accuracy of the estimation method, consumption estimates are likely to be grouped into something like the current number of 66 food groups used for presenting eating out consumption results (see Appendix Table C1).

• expenditure on individual components of meals eaten out often do not exist

e.g. for a meal consisting of roast beef and two vegetables. The recorded breakdown for expenditure on eating out will therefore be limited to expenditure on five ‘items’ confectionery, ice cream, soft drinks, alcoholic drinks and, the biggest ‘item’ by far, ‘all other foods’. Depending on the reliability of the results, it may be necessary for publication purposes to limit this breakdown still further (to expenditure on ‘total food and drink’ with and without alcoholic drinks, as has been done in the NFS in recent years).

• in both NFS and EFS, nutrient intakes from eating out are estimated by the

application of a set of externally estimated nutrient composition factors

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(supplied by the FSA) to the consumption estimate for each of the eating out consumption food codes. The main aim of estimating the nutrient content of food eaten out is to combine with equivalent estimates for household food to provide estimates of total nutrient intake. To reflect the nature of the estimation method, nutrient intakes for eating out by region and demographic breakdowns (see Tables 4.11- 4.13) are likely to be published as three-year averages and/or in less nutrient detail than under the NFS, or even perhaps not at all. Evidence from the eating out part of the NFS, run over the years 1994-2000, suggests that such annual NFS estimates were probably presented in more detail than survey quality warranted. National results for eating out (e.g. in Table 4.16) will need or be tagged with a footnote indicating lower reliability or be shown in less detail. These issues will be discussed by the NFS Committee before a final decision is made.

• as mentioned under ‘Diary’, EFS results (like NFS results) for food eaten at

home will relate to households (expressed as averages across household members per person per week) because no record is kept of who ate the food purchased. This will also apply to eating out under EFS. Under NFS for eating out (only), a record was kept of who ate the food. Under EFS, therefore it will no longer be possible to produce tables on eating out by age and/or gender (e.g. Tables 4.8, 4.9, 4.14 and Appendix Table C2).

• there will be no collection of the number of meals (i.e. breakfasts, mid-day

meals and evening meals) taken or missed, nor of whether these were eaten at home, eaten out but from home-supplies e.g. packed lunches or both purchased out and eaten out. It will not therefore be possible to produce Tables 2.14, 2.15 and Appendix Tables B3 and B4. The food and drink involved in all of these will continue to be covered in terms of expenditure and consumption, though it will not be separately identifiable.

• information on welfare milk and free school milk, which was recorded directly

on the NFS diary, is being collected in the EFS household questionnaire in terms of the number of bottles or pints respectively received by household members in the previous seven days. These measures will be converted to millilitres for inclusion in the consumption tables.

• a count is being recorded in the EFS personal questionnaire of the number of

free meals provided by employers and the number of employees receiving free tea, coffee or soft drinks from employers. The corresponding eating out consumption data will be imputed from diary information or from standard compositions of canteen meals and average numbers of free drinks per employee.

• the number of school meals or meals on wheels received by members of the

household in the last seven days and whether they were free or paid for is being collected in the household diary. In the cases of free meals, and where school dinners are paid for weekly or less frequently, the actual food eaten will (or may) not be recorded but will be imputed from other diary information

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when estimating consumption or from standard compositions of free school dinners.

• the number of households in which any child received free fruit at school or

nursery will be collected to monitor the expected growth of this in the coming years.

Accuracy

• the 2000 Pilot Study met the success criteria for response rates and thereby demonstrated that NFS response rates could be achieved or bettered (the EFS has a target of 60 per cent or more, inclusive of eating out data). It is recognised however that constant attention will have to be given to maintaining them.

• response rates under the EFS are enhanced by the payment of £10 to each adult

and £5 to each child in the fully responding households (no payment under NFS); by re-issuing a household to a new interviewer if there was initially a refusal or no contact was made and by limited imputation of diaries in cases where data for the rest of the household would otherwise be unusable.

• central coding of questionnaires and diaries, rather than coding by the

interviewer as happened in the case of the NFS from 1996. It was feared that the much greater burden of coding (food and non-food) in EFS would make errors and inconsistencies more likely. However the quality of the data will be assured by having coding and editing staff dedicated to the survey; 100 per cent verification of each new coder’s work and a 10 per cent check thereafter; use of an intelligent and integrated keying, coding and validation system allowing whole-case processing so one person understands the case.

• reduced under-recording particularly for snack food such as cakes, biscuits,

crisps, ice cream and confectionery. These are items not always bought by the main shopper and more likely to be picked up with diaries for individuals.

• greater use of standard food weights where weight has not been recorded and

of ‘usually purchased’ products where the necessary food detail has not been recorded.

• improvements in the accuracy of diary data for food eaten out arising from the

simpler and less detailed recording requirements (see ‘Recording requirements’ and ‘Coding and publication detail’) than under the NFS (in recognition of the fact that respondents were not able to consistently and accurately record the NFS level of detail). The realisation of these improvements will depend on the actual provision of the reduced level of food detail by respondents and the accuracy of central coding.

• less under-recording of eating out and hence its direct use as the favoured

method in assessing total nutrient intakes for the first time (to be run in parallel with the long-established net balance method for a time).

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• use of statistical weighting to correct for differential non-response.

• more comprehensive and reliable data on income.

Utility

• linking of food consumption and nutrient intakes with non-food expenditure from the same data source.

• availability of additional information for cross-classifying food and nutrient

intakes e.g. outlet type for household food; educational attainment, ethnic origin of the Household Reference Person (which has replaced the Head of Household in all National Statistics) and more details of income including state benefits.

Harmonisation

• food eaten out will now effectively be compiled on a household basis, rather than on an individual basis (see ‘ Diary’). This has always been the case in the NFS for food brought home. Therefore, under the EFS, all food will be compiled and reported on the same basis i.e. household data averaged on a per person per week basis.

• closer adherence to Government Statistical Service classifications including

the definition of the household, the replacement of the Head of Household by the Household Reference Person and the adoption of National Statistics Socio-Economic Classification in place of the classifications used by NFS.

• the main change in the household definition is that no account will be taken, as

it is in the NFS, of the number of visitors staying in, or being away from, the household for more than half the diary-keeping week. In 2000, there were only 160 members of the 5,974 households in the sample (consisting of about 15,000 persons) who were away from home for four nights or more.

• the availability of the food code classification being used for UK and EU

Household Budget Surveys and National Accounts (Classification of Individual Consumption by Purpose – COICOP) (though DEFRA will continue to use its own ‘NFS’ food codes to retain as much comparability with existing NFS data as possible) (see ‘Discontinuities in the NFS’).

Timing

• data delivery to DEFRA will be eight weeks after the end of the month. Quarterly publication is likely to be two weeks later than now, at least during the bedding in period. Initial publication may be of slightly incomplete and un-weighted data.

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Discontinuities in the NFS It is proposed to produce a second version of the main NFS database (and selected results) in which the NFS data covering food brought home will have been adjusted to be as comparable as possible with data from the EFS. Initial ‘scaling factors’ for 1999, which represent differential under-recording of expenditure as between NFS and the Family Expenditure Survey, are being applied to 2000 NFS data on food brought home (as expected, FES results were shown to be close to EFS results in the 2000 Pilot Study and hence can be used for the scaling exercise). The factors were derived in a multivariate analysis in which the statistically significant independent variables were food category, region, income and household composition. Further work is being considered including the compilation of factors for other years or sets of years and possibly eating out.

1

Section 1

Summary of results and Introduction

Expenditure

• Recorded expenditure on all food and drink in Great Britain in 2000 was £25.00 per person per week, up 4.3 per cent on 1999.

• Expenditure on household food was £15.20 per person per week, 3.1 per cent higher than in 1999. Expenditure inclusive of soft and alcoholic drinks and confectionery (home consumption) was £17.64 per person per week, 4.4 per cent higher than in 1999.

• Expenditure on food and drink eaten out was £7.36 per person per week in 2000, up 4.0 per cent on 1999 and representing 29 per cent of the combined total of home and eating out expenditure on food and drink of £25.00.

Consumption

• Household consumption of milk and cream (including yoghurt and dairy desserts) rose by 4 per cent in 2000 mainly due to a 5 per cent increase in liquid wholemilk consumption, the first annual rise for wholemilk for many years. However, consumption of liquid wholemilk in 1999 was unusually low and compared with 1998 consumption in 2000 was down 4 per cent. Household consumption levels for skimmed milks, yoghurt and fromage frais, cream and other milks and dairy desserts all increased in 2000.

• In 2000 household consumption of cheese rose by 6 per cent on the previous year. Purchases of natural cheese increased by 4 per cent in 2000, bringing consumption back to the levels seen between 1996 and 1997.

• Household consumption of beef and veal in 2000 was 12 per cent higher than in the previous year and 2 per cent higher than in 1995, before the BSE crisis of March 1996. Consumption of mutton and lamb fell by 3 per cent compared to the previous year. Pork consumption also fell in the same period, but expenditure rose by 7 per cent due to higher prices. Household purchases of uncooked poultry also rose by 6 per cent in 2000 bringing consumption close to levels seen in 1995 and 1998.

• Bacon and ham consumption recovered from its 1999 low by rising 5 per cent in 2000 despite 6 per cent higher prices for uncooked produce.

• Whilst overall household consumption of fish and fish products remained at a similar level in 2000, compared to the previous year and ten years ago, purchases of fresh white fish declined by 12 per cent. Consumption of fresh oil-rich fish remained at the same level as in the previous year.

2

• Egg consumption rose by 4 per cent when compared with 1999.

• Household consumption of fats and oils in 2000 remained at the same level as in 1999 although purchases of reduced and low fat spreads were down 4 per cent.

• Annual average consumption of fresh potatoes rose by 5 per cent in 2000, the first annual increase since 1996. This increase was mainly due to a high level of consumption in the fourth quarter of 2000 as opposed to the low level of consumption recorded in the same quarter of 1999. Consumption of processed potato products rose by 2 per cent.

• Household consumption of all vegetables (fresh and processed but excluding fresh and processed potatoes) fell by 2 per cent to a level similar to that for the mid-1990’s. Household consumption of both fresh green vegetables and other fresh vegetables declined in 2000. Taking these together consumption of fresh vegetables (excluding fresh potatoes) was down 2 per cent on the previous year, though due to higher prices being paid expenditure rose by 3 per cent. However, consumption (of fresh vegetables) was still 5 per cent higher than five years ago.

• Purchases of all fruit (fresh and processed) for consumption at home in 2000 increased by 5 per cent on the previous year and consumption was 12 per cent higher than five years ago. Purchases of fresh fruit also increased by 5 per cent on the previous year and consumption was 11 per cent higher than five years ago. Home consumption of fruit juices rose by 7 per cent in 2000 returning to its particularly high 1998 level having fallen in 1999.

• Purchases of bread for home consumption were fractionally up in 2000 from the very low 1999 level. Annual consumption of biscuits and cakes and breakfast cereals were up 5 per cent and 7 per cent respectively compared with 1999.

• Annual household consumption of coffee remained at the same level as in 1999. The fall in tea consumption at home since 1995 was not sustained in 2000. With lower prices, tea consumption at home rose by 6 per cent but only from its record low level in 1999.

• Household purchases of soft drinks (after adjusting to un-concentrated equivalents and excluding fruit juices) and mineral water both increased in 2000 with home consumption rising by 7 per cent and 11 per cent respectively compared with 1999.

• Purchases of alcoholic drinks for home consumption rose by 13 per cent compared with 1999. Purchases of beers, lagers and continental beers and wines for home consumption all rose in 2000 compared with 1999.

Nutrient intakes

• Energy intakes from household food increased to 1,750 kcal per person per day in 2000 from 1,690 kcal per person per day in 1999. This reverses the long-term decline in

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energy intake and is a result of higher reported consumption of several groups of food including non-carcase meat and cereals other than bread.

• The percentage of food energy derived from fat continued its long-term decline, falling from 38.3 per cent in 1999 to 38.2 per cent in 2000. There was a slight increase in the proportion of food energy derived from saturated fatty acids in 2000 from 14.9 per cent in 1999 to 15.0 per cent in 2000. The proportion of food energy derived from carbohydrate decreased slightly from 46.8 per cent in 1999 to 46.7 per cent in 2000.

4

Introduction The annual report on the National Food Survey has provided national data on food expenditure, consumption and nutrient intakes since 1950. This edition presents the data for 2000, and includes comparisons with both one and ten years ago. As in other recent reports, it would have been possible to base this year’s report on results for the United Kingdom, rather than Great Britain, because the Survey was extended to Northern Ireland in January 1996. However, in order to preserve continuity and to present comparisons with earlier years, most data presented are for Great Britain. Nevertheless some United Kingdom and Northern Ireland data are included. Detailed results for Northern Ireland are published by the Department of Agriculture and Rural Development in Northern Ireland and are obtainable from the Northern Ireland National Food Survey Section in Belfast (02890 – 524850).

The results for Great Britain are derived from the responses of a random sample of some 6,000 private households throughout the country. Each of the participating households recorded details of all items of food brought into the home for human consumption during the course of a week. Soft drinks, alcoholic drinks and confectionery brought into the home were also covered. Some information on the numbers of meals eaten outside the home, but not the content or cost of such meals, was recorded for all the households. In addition, half of the selected households in Great Britain also recorded details of all meals, snacks and drinks consumed outside the home.

As the data presented in this report are based on a sample, they are subject to sampling error and small changes over time or differences between groups should not necessarily be regarded as statistically significant. Appendix A contains details of the structure and methodology of the Survey, including sampling errors. A glossary of terms is given at the end of the report.

The main household consumption and expenditure data for 2000 are presented in Section 2 and Appendix B of this report. They show averages per person per week for each type of food.

Results for Great Britain as a whole are followed by results classified according to various geographical and household characteristics. These provide some insight into patterns of consumption and expenditure in different types of households but need to be interpreted with some care, as an observed difference cannot necessarily be attributed solely to the classification difference under consideration. For example, differences in the level of expenditure between income groups may, in part, reflect differences in the numbers and ages of household members and the number of meals eaten outside the home.

It is important to note that the NFS classifies food in the form in which it is acquired by consumers and that, in the case of household food, food purchased (together with own-produced and free food consumed) is used as a proxy for consumption. As a result of the first point, NFS data on the consumption of a

5

particular food ingredient excludes any of that ingredient which is consumed in other forms e.g. sugar consumed as chocolate is “chocolate” in the NFS and pork consumed in pork pies is coded as “meat pies”, not as pork.

A summary of nutrient intake data for household food and drink is presented in Section 3 with reference to the Tables in Appendix B. Section 4 and Appendix C present expenditure, consumption and nutrient intake data derived from the Eating Out component of the Survey. Appendix Table D2 shows regional data on eating out averaged over the three years 1998-2000.

As this is the last edition of the annual report before the data are collected as a part of the Expenditure and Food Survey (see page vii), Section 5 (and Appendix E) looks at long-term trends in survey results. Section 6 contains estimates of income and price elasticities for a selection of foods and updates to 2000, the estimates given for meat and fish in the report for 1999.

Background

An estimated £56 billion was spent on household food (excluding alcoholic drinks) in 2000. This was an increase of 2.2 per cent on 1999 and compares with an increase of 4.7 per cent for total consumers’ expenditure. As a result, expenditure on food as a percentage of total consumers’ expenditure continued to decline (Table 1.1). Table 1.1 Household final consumption expenditure in the United Kingdom at

current prices1

1990 1999 2000 £ b % £ b % £ b % Expenditure on household food 41.8 12.4 54.7 9.7 55.9 9.5 Total consumers’ expenditure 336.5 100.0 562.9 100.0 589.2 100.0 Related series: Expenditure on alcoholic drinks 21.4 6.3 32.6 5.8 33.6 5.7 Expenditure on catering (meals and accommodation)

30.1

8.9 48.8 8.7 51.0 8.6

Source: National Statistics

The increase in household food and drink expenditure (excluding alcoholic drinks) as measured by the NFS (3.6 per cent) contrasts with the rise in household final consumption expenditure (2.2 per cent). This arises because in estimating the latter, assumptions have to be made about food bought from retail stores but not taken home; use is also made of non-NFS expenditure data for expenditure on confectionery and soft drinks. Finally the estimates of household final consumption expenditure have to be balanced with other National Accounts data. Retail food prices, as measured by the annual average Retail Prices Index, fell by 0.3 per cent between 1999 and 2000 (Figure 1.2). This was the first fall in the annual

1 Estimates of Consumers’ Expenditure now conform to the European System of Accounts 1995 (ESA95) and have therefore been re-titled ‘Household final consumption expenditure’

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food index since 1960. Over the four years 1997- 2000, food inflation has averaged only 0.4 per cent per annum. Within all food, the annual index for non-seasonal food fell by 0.3 per cent in 2000. This low rate of increase partially reflects a 0.7 per cent fall in UK food manufacturers’ output prices in 2000 which in turn partially reflects no change overall in the prices paid by manufacturers for agricultural and other materials and fuel. The annual all items Retail Price Index increased by 3.0 per cent in 2000 implying that food prices fell by 3.2 per cent in real terms. This was the eighth annual fall in food prices in real terms since 1990 so that prices in 2000 were 11 per cent lower in real terms than a decade ago. Figure 1.3 shows that in 2000 average annual food prices (including soft drinks but excluding alcoholic drinks) were 5 per cent higher in nominal terms than in 1995. This compared with a nominal rise of 16 per cent for all items except food. In real terms, food prices were down 8 per cent and non-food prices up 1.3 per cent in 2000, compared with 1995. The only broad food groups showing a nominal price increase of 10 per cent or more when compared with the corresponding average 1995 price were fish (23 per cent), beverages and soft drinks (11 per cent) and sugar and confectionery (12 per cent). Vegetable (including potato) prices were 9 per cent lower than in 1995 and the average price of milk, cheese and eggs was the same as in 1995. Only increases greater than 14 per cent represents a real price increase. In contrast to most food groups, the catering sectors saw a nominal consumer price rise of 20 per cent over the five years.

Figure 1.2 Annual percentage changes in the Retail Price Index: All items and Food

+10.0 percentage

7

Figure 1.3 Retail Price Index: All items, food and alcoholic drinks, 2000

Source: National Statistics

–2.0

0

+2.0

+4.0

+6.0

+8.0

1989 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000

Food All Items

0

10

20

30

40

50

60

70

80

90

100

110

120

All items

All items except fo

od

Alcoholic drinksFood

Bread and cerealsMeat

Fish

Oils and fats

Milk, cheese and eggs

Beverages and soft drinks

Sugar and confectionery

Vegetables and potatoesFruit

Other food

Index 1995 = 100

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Section 2

Household food: expenditure and consumption

This Section presents results for food brought into the home i.e. household food, and a short sub-section on the number of meals eaten outside the home. As in past years, results of the Survey are given for Great Britain. However, with the inclusion of Northern Ireland in the Survey from January 1996, some United Kingdom results, particularly on expenditure, are included for comparison. In 2000, average expenditure on household food in Great Britain rose by 3.1 per cent to £15.20 per person per week (Table 2.1). The notional value of supplies from gardens, allotments and free sources, at 18 pence per person per week, was the same as for 1999. Spending on alcoholic and soft drinks and confectionery for home consumption, added a further £2.44 to the average expenditure per person per week. Details of consumption and expenditure by food code are given in Appendix Table B1 and B8 respectively. Section 5 and Appendix E provide information on changes over a longer period.

Table 2.1 Household food expenditure and total value of food obtained for consumption

per person per week

Expenditure

Value of garden and allotment produce, etc (a)

Value of consumption (b)

1999 2000 Change 1999 2000 1999 2000 Change

Food £ £ % £ £ £ £ %

1st Quarter 14.59 14.96 2.5 0.10 0.07 14.71 15.03 2.2

2nd Quarter 15.56 15.44 -0.8 0.09 0.12 15.65 15.56 -0.6

3rd Quarter 14.61 15.06 3.1 0.35 0.32 14.96 15.38 2.8

4th Quarter 14.27 15.35 7.6 0.14 0.18 14.41 15.53 7.8

Yearly average 14.75 15.20 3.1 0.18 0.18 14.93 15.38 3.0

Soft drinks 0.56 0.59 5.4 … … 0.56 0.69 5.4

Alcoholic drinks 1.30 1.49 14.6 … … 1.30 1.49 14.6

Confectionery 0.28 0.36 28.6 … … 0.28 0.36 28.6

Total food and drink, (GB) 16.89 17.64 4.4 0.19 0.19 17.08 17.83 4.4 Total food and drink, (UK) 16.85 17.63 4.6 0.19 0.19 17.04 17.82 4.6 (a) Valued at average prices paid for comparable purchases (b) Expenditure on food purchased for consumption in the home plus the estimated value of garden and

allotment produce, etc

The NFS estimate of expenditure on household food, soft drinks and confectionery (but not alcoholic drinks) in the United Kingdom in 2000, at £16.16 per person per week, was 15 per cent lower than the estimate based on the Family Expenditure Survey (Table 2.2). The change in expenditure between 1999 and 2000 was estimated from the NFS to have been 3.7 per cent compared with 2.2 per cent from the FES. A comparison of expenditure on eating out from the two surveys is given in Section 4. Further details of some of the differences in methodology are also mentioned there.

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Table 2.2 Comparison with the Family Expenditure Survey: expenditure on

household food and drink (excluding alcoholic drinks)

1998 1999 2000 % change 99-00 Family Expenditure Survey, (UK)(a)

Expenditure on household food(b) (per household per week)

43.84 44.26 45.16 2.0

Persons per household 2.44 2.38 2.38 0 Estimated expenditure (per person per week)

17.98 18.57 18.97 2.2

National Food Survey, (UK)

Expenditure on household food(b)

(per person per week)

15.56 15.59 16.16 3.7

Percentage shortfall of NFS 13 16 15 (a) DEFRA estimates using adults only, unweighted FES data (provisional for 2000) (b) Includes takeaways brought home

The 3.1 per cent increase in per capita expenditure on household food (excluding soft drinks, confectionery and alcoholic drinks) in Great Britain in 2000 reflected a 1.0 per cent reduction in prices and a 4.0 per cent rise in the volume index of food purchased (Figure 2.3a). Per capita expenditure on convenience foods rose by 1.1 per cent and seasonal foods by 2.1 per cent; expenditure on other foods rose by 4.9 per cent. Further details of the average prices paid for individual food items are given in Appendix Table B2.

Figure 2.3a Percentage changes in expenditure, prices and quantity of food purchased 1999 to 2000

-3

-2

-1

0

1

2

3

4

5

Convenience foods Seasonal foods All other foods Total foods

Expenditure Prices Quantity of food purchased

percentage

11

Figure 2.3b Percentage changes in expenditure, prices and quantity of food purchased 1990 to 2000

Compared with ten years ago, the volume index for all food consumed at home in 2000 (excluding soft drinks, confectionery and alcoholic drinks) rose by 7 per cent. This is a broad aggregate and within the aggregate, consumption of seasonal foods was up 16 per cent, convenience foods up 24 per cent, other non-seasonal foods down 6 per cent (Figure 2.3b) on 1990.

National averages

This sub-section gives 2000 consumption and expenditure results for Great Britain and compares them with those for 1990 and 1999 (Tables 2.4 to 2.13). Per capita expenditure on household food rose by 3.1 per cent in 2000. Expenditures on most of the food groups shown in Table 2.4 rose due to increases in consumption accompanied by lower prices. In contrast, expenditures fell for fish (slightly down), sugar and preserves and vegetables (including potatoes). Between 1980 and 1990 and again between 1990 and 2000, there were increases in the shares of food expenditure spent on each of the three food groups, vegetables, fruit (fresh and processed in both cases) and cereal products (Figure 2.5 and Table 5.1).

-10

-5

0

5

10

15

20

25

30

35

40

45

Convenience foods Seasonal foods All other foods Total foods

Expenditure Prices Quantity of food purchased

percentage

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Table 2.4 Consumption and expenditure for main food groups (a) per person per week

Consumption Expenditure

1990 1999 2000 1990 1999 2000

(grams)(b) (pence)

Milk and cream (ml or eq ml) 2169 2007 2081 127.7 131.8 136.2

Cheese 113 104 110 41.4 52.3 54.5

Meat and meat products 968 912 966 337.4 379.9 403.8

Fish 144 144 143 66.6 80.8 80.2

Eggs (no) 2.20 1.68 1.75 19.5 17.0 17.6

Fats and oils 255 186 186 36.1 34.8 35.9

Sugar and preserves 219 141 139 18.1 14.6 13.9

Vegetables and vegetable products 2261 1966 1986 169.8 233.9 228.9

Fruit and fruit products 895 1063 1120 97.1 133.9 137.1

Cereal products 1470 1464 1508 203.9 271.1 279.0

Beverages 70 56 58 43.2 42.3 42.7

Miscellaneous na na na 51.6 82.3 89.8

Total food, (GB) na na na £12.12 £14.75 £15.20

Soft drinks (c)

(ml) na 1426 1523 na 55.7 59.2

Alcoholic drinks (ml) na 385 435 na 130.0 149.2

Confectionery na 53 64 na 28.2 35.6

Total all food and drink, (GB) na na na na £16.89 £17.64

Total all food, (UK) na na na na £14.73 £15.20

Total all food and drink, (UK) na na na na £16.85 £17.63

(a) The constituents of food groups are shown in Appendix Table B1. It should be noted in particular that ‘milk and cream’ includes yoghurt, fromage frais and dairy desserts and ‘vegetables’ includes potatoes unless otherwise stated

(b) Except where otherwise stated (c) Converted to unconcentrated equivalent

Figure 2.5 Composition of expenditure on household food

14 13

3935

33

7

4

1114

15

68

9

15 17 18

7 8 9

14

3

0%

20%

40%

60%

80%

100%

1980 1990 2000

Milk, cream, cheese Meat, fish and eggs Fats, sugar and preserves VegetablesFruit Cereal products Beverages and miscellaneous

13

Milk, cream and cheese

Household consumption of milk and cream (including dairy desserts) was 4 per cent higher in 2000 than in the previous year. Consumption of all liquid wholemilk rose by 5 per cent. This was partly due to lower prices (Appendix Table B2) but mainly due to consumption being particularly low in 1999. Compared with 1998, consumption of liquid wholemilk in 2000 was 4 per cent down and it has declined by 47 per cent since 1990. Purchases of fully-skimmed milks fell by 2 per cent in 2000, despite the lower prices. In contrast, purchases of semi and other skimmed milks rose by 2 per cent, to its highest recorded level since 1997. Household consumption of yoghurt and fromage frais rose by 8 per cent on 1999, despite higher prices in 2000. Consumption of dairy desserts and other milks (excluding condensed, infant and instant milks) continues to rise and is 10 per cent higher than in 1999 and more than double the 1990 level. Cheese consumption increased by 6 per cent compared with 1999, with natural cheese rising 4 per cent and processed cheese recording its first rise in consumption since 1996. (Tables 2.6 and Appendix Table B1).

Table 2.6 Consumption and expenditure for milk, cream and cheese per person per week

Consumption Expenditure

1990 1999 2000 1990 1999 2000

(millilitres)(a) (pence)

MILK AND CREAM:

Liquid wholemilk, full price 1207 604 638 61.8 30.2 31.0

Welfare and school milk 25 30 27 0.1 0.4 0.4

Skimmed milks: 709 1125 1138 36.2 55.0 54.4

Fully-skimmed 193 167 164 9.6 7.8 7.2

Semi and other skimmed 516 958 975 26.6 47.2 47.3

Other milks and dairy desserts(b) (eq ml) 117 101 119 9.0 15.3 16.5

Yoghurt and fromage frais 97 131 141 16.6 26.6 29.2

Cream 14 16 18 4.0 4.4 4.8

Total milk and cream, (GB) 2169 2007 2081 127.7 131.8 136.2 Total milk and cream, (UK) na 2014 2087 na 132.3 136.7 CHEESE:

Natural (g) 105 95 99 37.7 47.3 48.5

Processed (g) 9 10 12 3.7 5.0 6.0

Total cheese, (GB) (g) 113 104 110 41.4 52.3 54.5 Total cheese, (UK) (g) na 103 109 na 51.9 54.0

(a) .Except where otherwise stated (b) Here includes, condensed, infant, and instant milks

Meat, fish and eggs

Household consumption of beef and veal increased by 12 per cent in 2000, to its highest recorded level since 1994. Household purchases of lamb and mutton were 3 per cent lower than in 1999 and have declined by over a third since 1990. Pork consumption fell marginally from 1999 levels but there was a 7 per cent rise in expenditure as the average price paid rose. Household consumption of primary poultry rose by 7 per cent with uncooked poultry purchases increasing by 6 per cent since 1999. Bacon and ham consumption rose 5 per cent from its 1999 low despite 6 per cent higher prices for uncooked produce. Purchases of meat-based ready meals including takeaways consumed in the household rose by 11 per cent in comparison to 1999 and are nearly twice as recorded in 1995.

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Household consumption of fish and fish products remained at a similar level to 1999 and 1990. Consumption of processed and shell fish rose by 20 per cent; however purchases of fresh white fish declined by 8 per cent. Whilst consumption of fresh fatty (oil-rich) fish remained at the same level as 1999, processed fatty filleted and unfilleted fish recorded a 50 per cent rise in consumption, the first rise since 1996.

Egg consumption rose by 4 per cent in 2000, the first annual increase since 1996.

Table 2.7 Consumption and expenditure for meat, fish and eggs per person per week

Consumption Expenditure

1990 1999 2000 1990 1999 2000

(grams)(a) (pence)

MEAT:

Beef and veal 149 110 124 64.0 53.6 59.3

Mutton and lamb 83 57 55 28.6 25.6 25.6

Pork 84 69 68 29.1 24.0 25.8

Total carcase meat

316 236 246 121.7 103.1 110.7

Bacon and ham, uncooked 86 68 71 33.9 32.5 35.9

Bacon and ham, cooked including canned 32 39 41 18.2 25.3 26.7

Poultry, uncooked 211 201 214 50.1 62.7 67.6

Poultry, cooked, not canned 15 35 39 7.6 17.5 18.1

All other meat and meat products 307 332 355 105.9 138.9 144.8

Total meat, (GB) 968 912 966 337.4 379.9 403.8 Total meat, (UK) na 911 969 na 380.8 405.5

FISH:

White, fresh 24 17 15 11.3 10.2 10.3

Fatty, fresh 8 14 14 3.8 8.8 9.6

Processed and shell 14 15 18 8.7 12.2 13.7

Prepared including fish products 50 55 52 24.9 29.5 25.7

Frozen, including fish products 47 42 44 18.0 20.2 20.9

Total fish, (GB) 144 144 143 66.6 80.8 80.2 Total fish, (UK) na 143 141 na 80.0 79.5

EGGS, (GB) (no) 2.20 1.68 1.75 19.5 17.0 17.6

EGGS, (UK) (no) na 1.68 1.76 na 17.1 17.7

(a) Except where otherwise stated

Fats and oils

Household consumption of fats and oils remained at the same level as in 1999. Although household purchases of butter and margarine were both 5 per cent higher than in 1999, butter purchases were 15 per cent lower than recorded in 1990. Purchases of reduced and low fat spreads fell by 4 per cent compared with 1999 as prices rose by 4 per cent. Consumption of lard and compound cooking fat is now only about a quarter of its 1990 level.

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Table 2.8 Consumption and expenditure for fats and oils per person per week

Consumption Expenditure

1990 1999 2000 1990 1999 2000

FATS AND OILS: (grams) (a) (pence) Butter 46 37 39 11.0 11.0 11.6

Margarine (b) 91 20 21 10.0 2.3 2.6

Low fat and reduced fat spreads (b) 45 71 68 7.9 13.3 13.3

Vegetable and salad oils (ml) 44 46 47 3.8 6.1 6.7

Other fats and oils (mainly lard) 31 12 11 3.5 2.2 1.8

Total fats and oils, (GB) 255 186 186 36.1 34.8 35.9 Total fats and oils, (UK) na 187 188 na 35.0 36.2 (a) Except where otherwise stated (b) Some soft margarines were included in margarine until 1994 when they were moved to reduced fat spreads

Sugar and preserves

Continuing the long term trend, purchases of sugar and preserves fell by 1 per cent in 2000. The average price paid for sugar has fallen by 35 per cent in real terms since 1990.

Table 2.9 Consumption and expenditure for sugar and preserves per person per week

Consumption Expenditure

1990 1999 2000 1990 1999 2000

(grams) (pence) SUGAR AND PRESERVES:

Sugar 171 107 105 11.1 7.2 6.6

Honey, preserves, syrup and treacle 48 33 33 7.0 7.4 7.4

Total sugar and preserves, (GB) 219 141 139 18.1 14.6 13.9 Total sugar and preserves, (UK) na 141 139 na 14.7 14.0

Vegetables and fruit

Annual household consumption of fresh potatoes rose by 5 per cent in 2000, the first annual increase since 1996, with prices 9 per cent lower than in 1999. By contrast, consumption of processed potatoes (not including frozen) fell by 5 per cent in 2000. Purchases of frozen potato products rose by 6 per cent, to its highest recorded level.

Consumption of fresh green vegetables and of other fresh vegetables both declined by 2 per cent in 2000 as purchases of fresh cauliflowers, cabbages, Brussels sprouts, other root vegetables and tomatoes declined. However, compared with 1990, consumption of other fresh vegetables (excluding potatoes) has risen 7 per cent. As a result of higher prices being paid for most fresh vegetables (excluding potatoes), expenditure rose by 3 per cent in 2000.

Purchases of processed vegetables (excluding frozen products and potatoes) rose by 1 per cent in 2000, as lower prices accounted for its first annual increase since 1996. By contrast frozen vegetables (other than potato products) consumed in the home continued to decline and fell a further 8 per cent compared with 1999.

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Purchases of fresh fruit for consumption at home increased by 5 per cent in 2000 and consumption is now 23 per cent higher than recorded a decade ago. Home consumption of apples, oranges, pears and other citrus fruit all rose by between 7 per cent and 14 per cent compared with 1999. Consumption of other citrus fruit reached its highest recorded level in 2000 and has increased by over 50 per cent since 1990. Consumption of fruit juices rose by 7 per cent returning to the high 1998 level as prices fell by 3 per cent in 2000.

Table 2.10 Consumption and expenditure for vegetables and fruit per person per week

Consumption Expenditure

1990 1999 2000 1990 1999 2000

(grams) (a) (pence) VEGETABLES:

Fresh potatoes 996 673 707 27.7 33.3 32.0

Fresh green 277 245 240 22.0 33.9 35.0

Other fresh 459 500 492 46.4 63.8 65.2

Processed potatoes, frozen 73 113 120 7.1 13.8 13.3

Other frozen vegetables 112 87 80 13.9 14.6 13.5

Processed potatoes, not frozen 62 86 82 23.4 39.2 36.5

Other vegetables, not frozen 282 263 265 29.4 35.3 33.5

Total vegetables, (GB) 2261 1966 1986 169.8 233.9 228.9 Total vegetables, (UK) na 1974 1994 na 233.3 228.9

FRUIT:

Fresh 605 711 745 65.1 93.4 95.0

Fruit juices (ml) 202 284 303 17.3 24.6 25.3

Other fruit products

87 68 73 14.8 16.0 16.8

Total fruit, (GB) 895 1063 1120 97.1 133.9 137.1

Total fruit, (UK) na 1057 1111 na 133.2 136.2

(a) Except where otherwise stated

Bread, cereals and cereal products

Purchases of bread for home consumption were fractionally up in 2000 from the very low 1999 level and recorded the first annual increase since 1994. Within this total, home purchases of white bread rose by 2 per cent. By contrast, purchases of brown bread continue to decline in 2000 and have fallen 40 per cent since 1990. Purchases of flour increased by 20 per cent in 2000 compared with 1999 as prices fell by over 2 per cent; however purchases were 26 per cent lower than a decade ago.

Household purchases of all cereal products (excluding bread) increased by 5 per cent, compared with 1999. Within the total, household consumption of cakes, buns and biscuits as a whole rose by 5 per cent, including a 6 per cent rise for chocolate biscuits to their highest ever level. Consumption of breakfast cereals also rose (by 7 per cent) to a record level. Consumption of cereal convenience foods rose by 6 per cent. Both canned pasta and fresh and dried pasta rose by 15 per cent and fresh and dried pasta is now 43 per cent higher than in 1998 when its separate collection began. Rice consumption decreased by 7 per cent compared with 1999, as prices rose by 4 per cent, but consumption is still more than twice that recorded in 1990.

17

Table 2.11 Consumption and expenditure for bread, cereals and cereal products per person per week

Consumption Expenditure

1990 1999 2000 1990 1999 2000

(grams) (pence) BREAD: White bread 418 413 423 28.4 27.6 29.5

Brown bread 98 69 59 8.3 6.2 5.3

Wholemeal bread 109 89 90 9.0 7.4 7.7

Rolls and sandwiches na 75 75 na 15.9 15.4 Other bread na 71 72 na 14.6 15.1

Total bread, (GB) 797 717 720 68.6 71.6 73.0 Total bread, (UK) na 720 723 na 71.8 73.2 OTHER CEREALS AND CEREAL PRODUCTS:

Flour 91 56 67 3.5 2.4 2.8

Cakes and pastries 70 87 89 22.5 30.2 30.7

Buns, scones and tea-cakes 34 40 43 6.5 8.5 9.3

Biscuits 149 132 141 31.7 36.3 38.5

Oatmeal and oat products 15 13 15 2.2 1.7 2.1

Breakfast cereals 127 134 143 26.5 35.7 37.4

Cereal convenience foods (a) 105 183 194 30.3 63.2 64.8

Other cereals (including rice) (a) 82 101 97 12.1 21.5 20.7

Total cereals including bread, (GB) 1470 1464 1508 203.9 271.1 279.0 Total cereals including bread, (UK) na 1465 1511 na 271.0 279.8

(a) Fresh and dried pasta was included under other cereals until 1998 when it was re-allocated to cereal convenience foods

Beverages and miscellaneous foods

Retail tea prices fell by 5 per cent in 2000 and purchases of tea for consumption at home were 6 per cent higher than in 1999 against the recent downward trend. Despite this, purchases were down 21 per cent from ten years ago. Household consumption of coffee remained at the 1999 level. Home consumption of mineral water rose by 11 per cent on 1999 as prices fell 6 per cent in the same period. Consumption of mineral water is now at its highest recorded level and has more than doubled in the past decade. Purchases of pickles and sauces were 18 per cent higher in 2000 than in 1999 and have risen 60 per cent since 1990. Home consumption of soups and ice-cream products rose by 6 per cent and 9 per cent respectively in 2000.

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Table 2.12 Consumption and expenditure for beverages and miscellaneous foods

per person per week

Consumption Expenditure

1990 1999 2000 1990 1999 2000

(grams)(a) (pence)

BEVERAGES:

Tea 43 32 34 20.1 17.6 17.5

Coffee 18 15 15 19.9 20.7 21.6

Cocoa and drinking chocolate 5 4 4 1.7 1.9 1.8

Branded food drinks 4 5 5 1.6 2.1 1.8

Total beverages, (GB) 70 56 58 43.2 42.3 42.7 Total beverages, (UK) na 55 57 na 42.0 42.5

MISCELLA NEOUS:

Mineral water (ml) 56 133 147 2.1 5.4 5.6

Soups, canned, dehydrated and powdered 71 70 74 7.9 11.3 11.7

Pickles and sauces 67 91 107 11.3 23.5 26.9

Ice-cream and ice-cream products (ml) 94 94 102 11.8 15.6 17.1

Other foods (b) na na na na 26.5 28.5

Total miscellaneous, (GB) na na na na 82.3 89.8 Total miscellaneous, (UK) na na na na 81.7 89.3

(a) Except where otherwise stated (b) Including, salt and other miscellaneous food items

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Soft and alcoholic drinks and confectionery brought home

As with other estimates in this Section, estimates for drinks and confectionery shown in Table 2.13 refer only to household consumption and exclude those purchases not taken home or not brought to the attention of the main diary keeper or the interviewer. Household purchases of soft drinks were 7 per cent higher in 2000 compared to a year ago after adjusting to un-concentrated equivalents. Consumption of concentrated drinks (unadjusted) was up 2 per cent, standard ready-to-drink up 13 per cent and low-calorie ready-to-drink up 12 per cent in the same period. Home purchases of beer increased by 10 per cent in 2000, with lagers rising by a more substantial 22 per cent as prices fell by 2 per cent. Lager consumption is now 48 per cent higher than in 1992. Wine consumption rose 9 per cent compared with 1999, its highest recorded level, despite a 5 per cent increase in prices. Confectionery purchases rose by 21 per cent in 2000 as chocolate consumption increased by 26 per cent, though there is some doubt about the reliability of the size of the increase (see page 79).

Table 2.13 Consumption and expenditure for drinks and confectionery brought home per person per week

Consumption Expenditure

1990 1999 2000 1990 1999 2000 (millilitres) (pence) SOFT DRINKS:(a) Concentrated 115 103 105 9.0 9.7 10.0 Ready to drink 364 469 528 17.5 28.4 30.4 Low-calorie, concentrated na 33 32 na 3.2 2.9 Low-calorie, ready to drink na 277 310 na 14.3 15.8

Total soft drinks(b), (GB) 1068 1426 1523 32.6 55.7 59.2 Total soft drinks(b), (UK) na 1425 1531 na 55.7 59.8 ALCOHOLIC DRINKS: Lager and beer (c) na 188 220 na 32.0 37.5 Wine na 134 146 na 61.7 70.7 Other na 63 69 na 36.3 41.0

Total alcoholic drinks, (GB) na 385 435 na 130.0 149.2 Total alcoholic drinks, (UK) na 379 430 na 128.1 147.5 (grams) (pence) CONFECTIONERY: Chocolate confectionery na 38 48 na 20.8 27.7

Mints and boiled sweets na 13 13 na 5.8 6.2

Other na 3 3 na 1.7 1.6

Total confectionery, (GB) na 53 64 na 28.2 35.6 Total confectionery, (UK) na 53 64 na 28.2 35.4 (a) Excluding pure fruit juices which are recorded in the Survey under fruit products (b) Converted to unconcentrated equivalent (c) Including low alcohol lager and beers

Meals eaten outside the home

Section 4 reports on food purchased and eaten outside the home in terms of expenditure, consumption and nutrient intakes. This section shows the number of mid-day and the total number of meals bought and eaten outside of the home (based on three meals a day) (Table 2.14 and Appendix Table B3). It also shows the source of the food eaten at mid-day by children aged 5 to 14 years (Figure 2.15 and Table B4). As in past years, one of the highest levels of eating out (of the three main meals per day) was recorded by single-parent households. In 2000, persons in such households averaged 3.46 meals out per person (out of a possible

20

21) against an overall average of 3.00. This was the highest of any household composition group (as defined in Appendix Table B3). In Great Britain as a whole in 2000, 23 per cent of mid-day meals taken by children aged 5 years to 14 years were meals provided at school; a similar percentage to 1999 (all households are included in the survey over a weekend and some would have been in the sample during school holidays; these are included in these results). The pattern seen in recent years of children in Wales being more likely to take school dinners, and children in Scotland less likely, than those in England as a whole continued in 2000.

Table 2.14 Number of meals out (not from household supply) per person per week

1995 1998 1999 2000

Mid-day meals out 1.77 1.83 1.77 1.78 Other meals out 1.17 1.18 1.21 1.22 All meals out (a) 2.94 3.01 2.97 3.00 (a) Based on a pattern of three meals consumed a day

Figure 2.15 Average number of mid-day meals per week per child aged 5 to 14 years by source of meal by country, 2000

1.851.25

1.64 1.67

0.380.39

0.630.40 0.40

1.601.71

1.85 1.73

3.16 3.423.10 3.19

1.68

1.88

3.07

0

1

2

3

4

5

6

7

England Wales Scotland Great Britain N Ireland

School meals Other meals out Packed lunches Meals in the home

mid-day meals per week

21

Household food: regional comparisons

The National Food Survey is designed to be representative of the United Kingdom as a whole, but it also provides regional comparisons based on Government Office Regions. Practical considerations limit the number of separate areas from each region that can be surveyed in any one year (see Appendix Table A2). For this reason, comparisons between regions and comparisons between years, for the same region, must be interpreted with a degree of caution. Differences in relative prices and in various other factors including household composition and income and the propensity to eat away from the home also affect the comparisons for household food.

Household food and drink consumption in 2000 are given by Government Office Region in Tables 2.17-2.19 and Appendix Table B5. However, there is considerable variation from year to year and so Appendix Table D1 shows the data averaged over the three years 1998-2000. Based on that table the main findings on consumption are as follows (Northern Ireland is excluded because of its separate publication - see Section 1):

Table 2.16 Highest and lowest consuming regions, average 1998-2000

Lowest Highest

CONSUMPTION Milk and cream London East Midlands of which: Skimmed milks Scotland East Midlands Cheese Yorkshire and the Humber South East Carcase meat Wales Yorkshire and the Humber Other meat and meat products London Wales Fish Scotland London Eggs East Midlands North East Fats and oils Scotland Wales Sugar and preserves London Wales Vegetables Scotland South West of which: Fresh potatoes Scotland Wales Fresh green vegetables Scotland South West Other fresh vegetables Scotland London Processed potatoes London West Midlands Other processed vegetables Scotland West Midlands Fruit Scotland London of which: Fresh fruit North East London Bread London Wales Other cereals Scotland London Beverages North East South West Soft drinks South West Scotland Alcoholic drinks North West South East Confectionery London Wales EXPENDITURE Total food and drink expenditure Yorkshire and the Humber (£15.41) South East (£19.11)

22

Table 2.17 Consumption and expenditure for selected foods, by Government Office Region, 2000 grams per person per week, unless otherwise stated

Government Office Regions England Wales Scotland N Ireland

North East

North West (a)

Yorkshire and the Humber

East Midlands

West Midlands

East London South East South West

Number of respondents 854 1689 1375 1062 1433 1183 1448 2040 1404 12488 776 1320 2003 CONSUMPTION Milk and cream (ml) 2109 2136 2213 2192 2041 1941 1926 2005 2133 2072 2176 2110 2308 Cheese 98 98 96 121 111 116 108 130 110 111 113 105 73 Carcase meat 222 257 250 252 248 261 247 251 259 251 240 205 292 Other meat and meat products 771 723 721 673 744 762 657 728 706 719 701 741 739 Fish 127 120 167 148 144 146 158 158 142 146 133 113 99 Eggs (no) 1.94 1.61 1.75 1.61 1.80 1.84 1.76 1.74 1.62 1.73 1.81 1.94 1.95 Fats and oils 175 188 174 187 198 174 178 200 193 187 204 171 234 Sugar and preserves 135 141 113 144 137 139 111 155 152 137 165 139 146 Vegetables 2079 1814 1972 2086 2150 2080 1893 2028 2103 2013 2107 1646 2332 Fresh potatoes 774 685 747 756 804 731 596 653 771 716 722 607 1213 Fresh green vegetables 234 180 244 274 239 261 251 272 266 246 311 139 155 Other fresh vegetables 468 425 457 506 454 530 536 551 551 499 523 405 403 Processed potatoes 231 176 203 192 275 192 171 183 186 199 228 211 234 Other processed vegetables 373 348 321 357 377 365 339 370 329 353 323 285 327 Fruit 942 951 1048 1108 1008 1310 1326 1352 1177 1149 1042 889 792 Bread 748 735 724 712 790 704 627 708 669 711 801 750 855 Other cereals 779 757 844 845 822 805 809 785 778 801 734 702 780 Beverages 48 60 53 55 58 68 53 61 60 58 60 56 47 Soft drinks (b) (ml) 1553 1526 1335 1433 1577 1437 1476 1593 1538 1504 1375 1834 1806 Alcoholic drinks (ml) 421 364 520 422 404 491 405 505 402 439 415 412 235 Confectionery 64 52 72 72 74 66 47 67 71 65 63 59 51

EXPENDITURE pence per person per week Milk and cream 132.0 135.8 133.5 138.1 125.3 132.4 135.3 144.9 143.5 136.3 140.0 133.5 155.3 Cheese 44.8 44.0 41.3 56.9 53.8 57.1 59.5 71.4 53.4 54.5 56.0 52.7 38.9 Carcase meat 88.9 119.5 97.9 106.7 105.9 119.5 115.3 123.1 112.5 111.7 101.4 106.3 140.9 Other meat and meat products 274.8 279.1 268.5 259.1 285.2 327.6 306.9 326.9 281.5 292.5 265.8 315.0 325.4 Fish 62.4 63.8 84.2 78.6 79.9 85.1 104.2 98.3 78.9 83.1 63.4 62.2 54.7 Eggs 16.4 14.6 15.2 15.5 17.4 18.3 22.5 20.1 16.4 17.5 17.6 18.6 19.7 Fats and oils 33.5 34.6 29.0 34.2 34.0 32.9 38.4 44.5 36.1 35.9 39.1 34.7 45.5 Sugar and preserves 12.1 13.3 10.1 14.9 11.4 14.5 12.6 17.8 16.1 13.9 15.2 14.0 17.0 Vegetables 208.6 201.1 197.4 216.9 230.4 252.1 273.5 267.6 232.7 233.6 223.5 188.5 226.2 Fruit 105.3 112.9 118.6 123.7 114.9 158.8 182.6 182.0 140.9 141.0 118.6 110.2 105.2 Bread 78.7 74.6 74.7 70.5 71.4 69.1 70.7 74.0 65.3 72.1 81.9 76.2 83.3 Other cereals 205.7 184.3 201.3 201.2 194.2 227.7 219.5 226.0 208.2 207.9 189.1 198.6 224.2 Beverages 38.6 46.9 40.7 40.4 40.4 45.7 39.6 46.2 46.0 43.2 44.7 37.4 35.7 Other foods 77.2 77.7 74.6 85.5 74.1 100.3 101.3 116.9 91.9 90.4 81.3 88.7 72.9 Total food £13.79 £14.02 £13.87 £14.42 £14.38 £16.41 £16.82 £17.60 £15.24 £15.34 £14.38 £14.37 £15.45

Soft drinks 52.9 55.1 45.4 51.7 58.0 56.9 68.6 62.7 54.3 56.8 58.3 81.8 84.0 Alcoholic drinks 148.3 131.0 138.9 139.4 128.8 185.7 173.2 172.0 149.3 152.4 117.0 138.3 87.0 Confectionery 33.3 29.1 37.0 39.4 39.2 37.1 29.5 40.8 40.2 36.2 31.5 31.7 27.3 Total all food and drink £16.13 £16.17 £16.08 £16.73 £16.64 £19.21 £19.53 £20.35 £17.67 £17.79 £16.45 £16.88 £17.43 (a) Throughout this Report Merseyside Government Office Region is included under “North West” (b) Converted to unconcentrated equivalent by applying a factor of 5 to concentrated and low calorie concentrated soft drinks

Figure 2.18 Consumption of vegetables by Government Office Region, 2000

F

23

igure 2.19 Consumption of fresh fruit by Government Office Region, 2000

0

500

1000

1500

2000

2500

North E

ast

North W

est

Yorksh

ire an

d the

Hum

ber

East M

idlan

ds

West M

idlan

dsEas

t

Lond

on

South

East

South

West

Englan

dWale

s

Scotla

nd

Great B

ritain

N Irelan

d

Fresh potatoesProcessed potatoesProcessed vegetablesOther fresh vegetablesFresh green vegetables

grams per person per week

0

100

200

300

400

500

600

700

800

900

1000

North E

ast

North W

est

Yorksh

ire an

d the

Hum

ber

East M

idlan

dsWes

t Midl

ands

East

Lond

onSou

th Eas

tSou

th W

est

Englan

d

Wale

sSco

tland

Great B

ritain

N Irelan

d

Other fruitBananasGrapes and soft fruitApples and pearsCitrus fruit

grams per person per week

24

Income group comparisons

Average household consumption and expenditure for different head-of-household gross income groups in 2000 is shown in Table 2.20. The sample distribution of households by income group always differs slightly from the target distribution and from that of previous years (Appendix Table A4). This means that estimates of food consumption and expenditure will not always be entirely comparable with those of earlier years. Some consistent patterns of food purchasing between households with differing levels of head of household income are, however, revealed in the results, which are given in more detail by type of food in Appendix Tables B6 and B7. The composition of the survey sample in terms of income groups is shown in Appendix Table A3.

Non-pensioner households in which the head of household was receiving less than £180 per week (D and E2) spent £14.99 per person per week on household food and drink in 2000. This was £2.65 per person per week (15 per cent) less than the average expenditure per person over all households in Great Britain (£17.64). The difference reduces to £1.89 (12 per cent) if soft and alcoholic drinks and confectionery are excluded. Figures 2.21 and 2.22 show that these households consumed less than the all-household average amounts of fresh fruit and fresh vegetables (excluding potatoes). They also consumed less skimmed milk, cheese, fish, fruit juices, breakfast cereals, alcoholic drinks and confectionery. However, taken together (D and E2), they consumed more liquid wholemilk, eggs, fats and oils, sugar and preserves, fresh potatoes, frozen and canned vegetables, bread and beverages than the average for all households.

Pensioner households (OAP) in Great Britain spent £18.88 per person per week on food and drink in 2000. This was 7 per cent above the GB average (of £17.64) and 12 per cent higher if soft and alcoholic drinks and confectionery are excluded (£17.07 compared with the GB average of £15.20). These households consumed above the all-household average amounts of most foods and were the largest consumers of milk and cream, beef and veal, pork, fish, eggs, fats and oils, sugar and preserves, cereals (including bread) and beverages. They consumed below the all-household average amounts of fruit juices, processed vegetables, convenience cereal foods, mineral water and wine.

25

Table 2.20 Consumption and expenditure for selected foods by income group of head of household, 2000

grams per person per week, unless otherwise stated INCOME GROUP Gross weekly income of head of household

Households with one or more earners Households without

an earner

£725 and over

£375 and

under £725

£180 and under £375

Under £180

£180 and over

Under £180

A B C D E1 E2

OAP

Number of respondents 1367 4073 4649 1183 908 1417 987 CONSUMPTION Milk and cream (ml or eq ml) 1913 1897 1986 2192 2485 2371 2601 of which: Wholemilk (ml) 479 531 629 895 684 955 921 Skimmed milks (ml) 1136 1081 1077 1057 1486 1153 1424 Cheese 123 115 102 99 132 104 111 Carcase meat 216 235 236 248 306 251 319 of which: Beef and veal 107 126 120 115 141 117 156 Mutton and lamb 53 43 48 62 95 69 77 Pork 56 66 68 71 69 65 86 Other meats and meat products 633 706 714 723 748 764 835 of which: Bacon and ham, uncooked 53 66 64 69 96 82 109 Bacon and ham, cooked, including canned 39 41 42 36 47 37 46 Poultry, uncooked 199 218 201 221 208 229 246 Poultry, cooked, not canned 41 44 40 31 43 31 36 Fish 145 135 124 120 209 151 214 Eggs (no.) 1.41 1.48 1.67 1.86 2.30 2.26 2.39 Fats and oils 149 150 177 200 256 219 303 of which: Butter 43 30 33 40 71 41 65 Margarine 13 12 24 22 31 31 36 Low fat spreads 12 20 20 22 20 26 28 Reduced fat spreads 34 44 48 51 56 47 76 Sugar and preserves 90 94 129 142 204 199 284 Fruit and fruit products 1443 1149 937 837 1813 1021 1262 of which: Fresh fruit 895 729 629 573 1284 710 907 Fruit juices (ml) 483 364 253 211 359 231 196 Vegetables 1888 1836 1921 1937 2495 2227 2274 of which: Fresh potatoes 568 580 706 776 918 873 903 Fresh green vegetables 264 224 199 190 400 236 379 Other fresh vegetables 593 491 442 391 701 485 526 Processed potatoes 158 190 229 224 145 242 141 Other processed vegetables 304 349 344 357 331 391 325 Cereals (including bread) 1373 1400 1485 1459 1651 1757 1819 of which: Bread 595 652 732 751 770 851 840 Breakfast cereals 155 141 135 110 191 144 165 Beverages 53 48 49 56 90 72 96 of which: Tea 28 27 29 34 52 43 67 Total food expenditure, (GB) £18.46 £15.48 £13.74 £12.40 £19.87 £14.07 £17.07 Total food expenditure, (UK) £18.46 £15.51 £13.74 £12.48 £19.87 £14.09 £17.11 Soft drinks (a) (ml) 1536 1531 1715 1598 1147 1434 982 Alcoholic drinks (ml) 576 569 388 319 522 242 242 of which: Beers (ml) 74 87 71 49 91 40 60 Lagers and continental beers (ml) 180 198 150 142 110 78 49 Wine (ml) 274 208 104 72 217 63 54 Confectionery 66 61 64 62 89 51 71 Total food and drink expenditure, (GB) £22.03 £18.36 £15.81 £14.07 £23.36 £15.75 £18.88

Total food and drink expenditure, (UK) £22.03 £18.38 £15.80 £14.14 £23.39 £15.77 £18.90 (a) Converted to unconcentrated equivalent by applying a factor of 5 to concentrated and low calorie concentrated soft drinks

26

Figure 2.21 Consumption of vegetables by income group of head of household, 2000

Figure 2.22 Consumption of fresh fruit by income group of head of household, 2000

0

500

1000

1500

2000

2500

3000

A B C D E1 E2 OAP

Fresh potatoesProcessed potatoesProcessed vegetablesOther fresh vegetablesFresh green vegetables

grams per person per week

0

200

400

600

800

1000

1200

1400

A B C D E1 E2 OAP

Other fruitBananasGrapes and soft fruitApples and pearsCitrus fruit

grams per person per week

27

Household composition comparisons

The size and composition of a household has a significant effect on household food consumption and expenditure. Table 2.23 shows total expenditure per person per week and consumption for groups of foods classified by the numbers of adults and children in the household. Figures 2.24 and 2.25 provide a breakdown of consumption for vegetables and fresh fruit. Appendix Table B8 shows expenditure by household composition and detailed food type.

As seen in previous years, per capita expenditure on food was highest in households with one or two adults and no children, any further increase in household size resulting in lower average spending on food per capita.

Taken as a whole, households with children spent 20 per cent less per capita on food and drink than the average household. They spent over 20 per cent less on cheese, carcase meat, fish, eggs, fats and oils, sugar and preserves, fresh potatoes and vegetables, fresh fruit and fruit products, brown and wholemeal bread, beverages and mineral water. They spent more than the average household on only liquid wholemilk, other milks and diary desserts, potato products and soft drinks.

Per capita expenditure on all food (£19.06) was highest in one person (adult) households (Figure 2.26). However for cream, cheese, carcase meats, fish, fats and oils, fresh vegetables (excluding potatoes), flour, confectionery and wine, per capita expenditure was highest in households with two persons (adults) before declining with each additional adult (Appendix Table B8).

Figure 2.27 (which is based on Appendix Table B8) illustrates comparisons of expenditure between households with two adults and differing numbers of children. The greatest reduction in expenditure per person occurs between adult-only households and the households with one child. Per capita expenditure on most foods declined gradually with the addition of extra children to the household.

The reduced per capita expenditure observed in households with children may be attributed to various factors, including the lower food requirements of younger children, potential economies of scale, and reduced wastage in larger households. There may also be some effect due to less income being available for spending on each person, especially if the presence of children is associated with a decrease in the number of income-earning adults. As the relationship between household size and per capita expenditure may be influenced by a number of factors, the data do not lend themselves to simple interpretation.

The next but one section gives a descriptive view of the separate effects of income and household composition on food expenditure and consumption. The results of a modelling approach to separating out the various factors was given in Section 6 of the 1997 report (November 1998, ISBN 0-11-243044-9).

28

Table 2.23 Consumption of selected foods by household composition, 2000

grams per person per week, unless otherwise stated Households with

Number of adults 1 2 3 3 or more 4 or more Number of children 0 1 or

more 0 1 2 3 4 or

more 0 1 or 2 3 or

more 0

Number of respondents 1590 964 3868 1422 2560 1110 373 1104 892 223 478

CONSUMPTION Milk and cream (ml or eq ml) 2484 2039 2188 2146 1964 1842 1930 1996 1803 1936 1845 of which:

Wholemilk (ml) 758 900 523 647 693 729 1323 541 594 1119 447 Skimmed milks (ml) 1412 871 1389 1124 979 817 415 1220 1014 638 1220

Cheese 136 89 137 105 88 84 62 125 99 53 99 Carcase meat 253 157 325 205 192 150 197 338 222 189 306 of which:

Beef and veal 119 90 163 111 102 82 106 159 86 79 156 Mutton and lamb 65 21 78 36 34 34 54 74 69 53 62 Pork 69 47 84 58 55 35 37 105 66 57 88

Other meat and meat products 890 634 820 646 633 514 555 851 678 409 740 of which:

Bacon and ham, uncooked

100 43 101 50 47 38 32 97 60 13 66

Bacon and ham cooked, inc canned

47 31 51 45 32 32 26 47 34 17 42

Poultry, uncooked 231 172 253 178 187 137 179 271 207 154 276 Poultry, cooked, not

canned

50 40 43 42 34 30 20 39 40 18 44 Fish 191 96 204 124 96 76 77 171 117 74 109 Eggs (no.) 2.52 1.27 2.21 1.39 1.36 1.12 1.47 1.88 1.76 1.15 1.42 Fats and oils 237 135 244 151 152 112 106 193 193 127 178 of which:

Butter 61 16 57 30 27 18 7 49 29 15 34 Margarine 28 16 25 15 16 17 21 20 29 31 23 Low fat spreads 24 25 22 22 16 16 12 24 21 - 18 Reduced fat spreads 61 30 63 36 42 31 17 53 44 41 48

Sugar and preserves 221 112 184 104 87 88 89 158 122 106 94 Fresh potatoes 699 636 883 563 556 541 626 914 695 664 689 Fresh green vegetables 287 118 363 183 165 142 119 299 197 107 225 Other fresh vegetables 621 270 641 474 391 342 333 600 393 260 414 Processed potatoes 173 271 177 191 216 226 220 220 206 181 187 Other processed vegetables 395 288 375 376 300 302 334 376 329 236 322 Fresh fruit and fruit products

1543 758 1457 962 914 784 599 1210 912 679 869

of which: Fresh fruit 1060 487 1006 613 566 496 462 817 576 423 544 Fruit juices (ml) 359 236 336 308 307 248 107 312 288 212 268

Cereals 1832 1415 1636 1478 1325 1217 1152 1580 1571 1327 1404 of which:

Bread 913 688 796 682 614 569 521 799 675 526 696 Cakes and pastries 115 53 109 79 71 62 60 109 89 84 80 Buns, scones and teacakes

62 28 50 46 35 25 32 46 38 22 40

Biscuits 185 136 152 118 125 129 117 134 134 109 135 Cereal convenience foods

185 221 175 220 211 204 184 194 192 167 160

Breakfast cereals 172 148 151 150 135 129 139 123 131 116 109 Beverages 87 40 79 41 36 34 59 71 43 28 52 of which:

Tea 55 25 46 24 19 20 43 40 28 15 27 Total food expenditure, (GB) £19.06 £10.76 £18.93 £14.30 £12.77 £10.91 £9.21 £17.15 £12.96 £8.49 £14.17

Total food expenditure, (UK) £19.09 £10.81 £18.96 £14.33 £12.77 £10.95 £9.46 £17.13 £12.94 £8.59 £14.16

Soft drinks (a) (ml) 1337 2226 1194 1746 1739 1438 1895 1367 1607 1718 1644 Alcoholic drinks (ml) 627 187 579 442 405 275 121 424 304 84 317 Confectionery 71 59 68 66 66 60 60 57 58 26 56 Total food and drink expenditure, (GB)

£22.35 £12.43 £22.15 £16.54 £14.87 £12.43 £10.30 £19.61 £14.93 £9.42 £16.15

Total food and drink expenditure, (UK)

£22.37 £12.47 £22.19 £16.56 £14.87 £12.46 £10.59 £19.57 £14.88 £9.53 £16.12

(a) Converted to unconcentrated equivalent by applying a factor of 5 to concentrated and low calorie concentrated soft drinks

29

Figure 2.24 Consumption of vegetables by household composition, 2000

Figure 2.25 Consumption of fresh fruit by household composition, 2000

0

500

1000

1500

2000

2500

3000

1 Adu

lt

1

Adult,1

Chil

d

2 Adu

lts

2 Adu

lts, 1

Chil

d

2

Adults

, 2 C

hildre

n

2

Adults

, 3 C

hildre

n

2

Adults

, 4 or

more

Chil

dren

3 Adu

lts

3

Adults

, 1 to

2 Chil

dren

3

Adults

, 3 or

more

Chil

dren

4 or m

ore Adu

lts

Fresh potatoesProcessed potatoesProcessed vegetablesOther fresh vegetablesFresh green vegetables

grams per person per week

0

200

400

600

800

1000

1200

1 Adu

lt

1 Adu

lt,1 C

hild

2 Adu

lts

2 A

dults

, 1 C

hild

2

Adults

, 2 C

hildre

n

2 Adu

lts, 3

Chil

dren

2

Adults

, 4 or

more

Chil

dren

3 Adu

lts

3

Adults

, 1 to

2 Chil

dren

3

Adults

, 3 or

more

Chil

dren

4 or m

ore Adu

lts

Other fruitBananasGrapes and soft fruitApples and pearsCitrus fruit

grams per person per week

Figure 2.26 Expenditure on main food groups by number of adults in adult-only households, 2000

pence per person per week2000

30

Figure 2.27 Expenditure on main food groups by number of children in two-adult households, 2000

0

200

400

600

800

1000

1200

1400

1600

1800

1 2 3 4 or more

Milk,cream and cheeseMeat, fish and eggsFats, sugar and preservesVegetablesFruitBread and cereals foodsBeverages and other foods

pence per person per week

0

200

400

600

800

1000

1200

1400

1600

1800

2000

0 1 2 3 4 or more

Milk,cream and cheeseMeat, fish and eggsFats, sugar and preservesVegetablesFruitBread and cereals foodsBeverages and other foods

30

31

Household composition and income comparisons

Average expenditure on household food (excluding soft drinks, confectionery and alcoholic drinks) showed greater variation per person between households of different composition, particularly those with and without children, than between those in the (head of household) income groups illustrated in Figure 2.28 (see also Appendix Table B9). The decrease in per capita expenditure with declining income generally held for each household type although a notable exception was for households with three adults and one or two children, where the highest expenditure on household food (£13.48) occurred in income group (B). For adult-only households, average weekly per capita expenditure on household food was £22.80 for those in the highest head-of-household income group (A) and £16.69 for those in the lower income groups (D and E2). For households with two adults and two children, the range was from £16.52 for the highest income group to £11.23 for the two lowest income groups combined.

Figure 2.28 Household food expenditure for selected household composition groups

within head-of-household income groups, 2000

Age of main diary keeper comparisons

The main diary keeper is that person within the household who is mainly responsible for the purchase of food and for the provision of meals. The age of this person is often related to the composition of the household and, to a lesser extent, its income group and level of eating out. The survey results by age of the main diary keeper therefore have to be interpreted with caution.

0

500

1000

1500

2000

2500

Adult only 1 Adult, 1+ Children

2 Adults, 1 Child

2 Adults, 2 Children

2 Adults, 3 Children

2 Adults, 4+ Children

3 Adults, 1 or 2 Children

ABCD+E2

pence per person per week

32

Table 2.29 Consumption and expenditure for selected foods by age of main diary keeper, 2000

per person per week Age of main diary-keeper Under

25 25-34 35-44 45-54 55-64 65-74 75 plus

Number of respondents 627 3259 4043 2774 1793 1262 812 CONSUMPTION (grams)(a) Milk and cream (ml or eq ml) 1742 1911 1937 2059 2307 2566 2573 of which: Wholemilk (ml) 644 786 620 521 544 695 1117 Skimmed milks (ml) 820 830 1040 1303 1466 1558 1180 Cheese 94 92 99 129 129 129 113 Carcase meat 112 160 206 302 364 331 311 of which: Beef and veal 66 90 108 149 169 157 145 Mutton and lamb 17 29 36 68 101 82 93 Pork 29 40 63 85 94 92 73 Other meats and meat products 562 597 668 792 921 811 762 of which: Bacon and ham, uncooked 32 38 59 76 121 110 103 Bacon and ham, cooked inc canned

25 30 39 48 56 46 45

Poultry, uncooked 141 162 185 260 304 233 221 Poultry, cooked, not canned 24 35 39 49 47 33 31 Fish 83 102 104 155 208 231 215 Eggs (no.) 1.15 1.22 1.49 1.82 2.62 2.56 2.31 Fats 126 124 150 205 256 290 278 of which: Butter 12 20 28 39 65 70 84 Margarine 18 13 18 22 29 37 34 Low fat spreads 16 18 17 24 25 25 22 Reduced fat spreads 41 30 41 56 66 68 61 Sugar and preserves 91 86 100 144 187 249 287 Fresh potatoes 435 484 607 791 1006 999 898 Fresh green vegetables 100 130 178 290 380 412 345 Other fresh vegetables 317 372 420 580 665 665 515 Processed potatoes 206 227 212 204 196 156 114 Other processed vegetables 327 311 332 389 404 334 301 Fruit and fruit products 605 825 967 1271 1485 1567 1442 of which: Fresh fruit 410 507 614 827 1058 1117 1046 Fruit juices (ml) 165 283 306 372 310 300 227 Cereals 1327 1247 1450 1621 1732 1788 1663 of which: Bread 620 578 674 818 874 815 777 Cakes and pastries 44 59 77 96 116 137 144 Buns, scones and teacakes 23 31 38 52 53 58 48 Biscuits 106 117 131 137 159 192 194 Cereal convenience foods 259 208 232 190 152 137 93 Breakfast cereals 91 126 141 148 155 174 165 Beverages 22 34 45 66 91 92 90 of which: Tea 16 18 28 37 52 56 60

Soft drinks (b) (ml) 1824 1640 1703 1623 1310 1031 859 Alcoholic drinks (ml) 409 359 443 542 526 337 309 of which: Beers (ml) 32 55 57 102 104 63 76 Lagers and continental beers (ml) 207 162 183 163 125 61 33 Wine (ml) 103 99 148 191 207 131 93 Confectionery 52 54 64 71 62 74 78 (a) Except where otherwise stated (b) Converted to unconcentrated equivalent by applying a factor of 5 to concentrated and low calorie concentrated soft drinks

33

Table 2.29 continued

per person per week Age of main diary-keeper Under

25 25-34 35-44 45-54 55-64 65-74 75 plus

EXPENDITURE (pence) Milk and cream 96.0 121.1 126.4 139.2 153.3 169.7 177.2 of which: Wholemilk 22.8 33.8 28.0 25.5 27.4 37.1 64.7 Low fat milk 36.6 37.6 47.5 65.1 71.7 75.6 63.4 Cheese 37.5 44.4 48.4 65.1 65.3 65.9 60.2 Carcase meat 41.2 67.2 91.5 134.0 167.7 165.8 142.4 Other meat and meat products 217.6 250.9 268.7 327.5 366.8 328.7 307.1 Fish 36.8 50.4 53.4 92.0 124.8 140.0 132.7 Eggs 10.9 11.2 14.1 19.0 26.7 28.4 25.2 Fats 19.6 21.9 27.9 39.6 54.3 57.9 57.0 of which: Butter 3.3 5.7 8.2 12.3 18.8 21.6 24.8 Margarine 1.7 1.4 2.0 2.6 3.8 4.6 4.3 Reduced and low fat spreads 9.5 8.6 11.0 15.1 19.7 18.3 17.5 Sugar and preserves 8.4 7.7 9.0 14.9 20.1 27.5 29.6 Fresh potatoes 17.6 22.1 26.6 36.3 47.8 44.6 39.5 Fresh green vegetables 17.1 22.5 28.6 42.3 49.8 53.2 42.6 Other fresh vegetables 44.1 54.1 57.2 77.9 84.7 78.0 58.7 Processed potatoes 52.7 55.1 54.5 53.6 42.8 35.4 28.0 Other processed vegetables 41.2 45.2 42.3 54.0 55.8 45.9 41.1 Fruit and fruit products 71.3 96.8 115.1 155.4 189.0 200.1 181.9 Cereals 233.2 244.6 275.7 300.4 301.8 314.5 288.0 Beverages 15.8 26.4 32.4 50.8 66.7 65.6 64.6 Miscellaneous (expenditure only)

81.6 83.6 83.8 99.2 100.0 99.1 81.5

Total food, (GB) £10.43 £12.25 £13.56 £17.01 £19.18 £19.20 £17.57 Total food, (UK) £10.41 £12.41 £13.21 £16.14 £19.00 £18.45 £17.86 Soft drinks 72.5 63.1 63.1 66.8 52.8 39.1 32.0 Alcoholic drinks 123.6 103.6 133.9 182.1 212.1 156.8 161.3 Confectionery 26.7 30.7 36.5 37.0 33.9 44.4 43.1 Total food and drink, (GB) £12.66 £14.23 £15.89 £19.87 £22.16 £21.61 £19.94 Total food and drink, (UK) £12.63 £14.52 £15.46 £18.76 £22.10 £20.89 £19.98

Expenditure on household food and drink varied from £12.66 per person per week in households where the main diary keeper was under 25 years to £22.16 where he or she was aged 55 to 64 years. Consumption of most food items rose steadily with the age of the main diary keeper to a peak in the 55 to 64 age group (for carcase meat, other meat and meat products, eggs and fresh potatoes) or the 65 to 74 age group (for skimmed milks, fish, fresh green vegetables, fresh fruit, breakfast cereals and beverages). The main exceptions were in the consumption of liquid wholemilk which was highest in the over 75 age group and processed potatoes which was highest in the 25 to 34 age group. Alcoholic drinks consumption at home was highest in the 45 to 54 age group. However the highest consumption of both wine and beer at home was seen at 55 to 64 years with the under 25 age group consuming the greatest volume of lagers and continental beers at home. Confectionery consumption at home was highest in the over 75 age group and lowest in the under 25 age group.

35

Section 3

Household food: Nutrient intakes

National averages

This section of the report summarises the information on the nutritional value of the food brought into homes throughout Great Britain in 2000, and compares results with selected earlier years. In addition, following the inclusion of Northern Ireland in the National Food Survey from 1996, information is presented on nutrient intakes for the UK as a whole. More details of nutrient intakes in 2000 are given in Appendix Tables B10 to B13; Table B10 shows average intakes of a wide range of nutrients, while Tables B11 to B13 show similar information for households in different regions and income groups and with different household compositions. For each category of household, intakes are given not only in absolute amounts but, where possible, they are also compared with the Reference Nutrient Intakes (RNIs) published by the Department of Health in 19911. In addition, each table shows the amounts of selected nutrients provided by soft and alcoholic drinks and confectionery. The contributions made by selected foods to average intakes of a number of nutrients are shown in Appendix Table B14. Information on food and drink consumed out of the home and their contribution to the average intake of energy and nutrients is provided in Section 4. A special analysis of trends in nutrient intakes over the last 50 years is included in Section 5. Contributions to nutrient intakes from pharmaceutical sources in the form of dietary supplements are not recorded in the Survey.

Energy

The energy content of the average British household diet, excluding soft and alcoholic drinks, and confectionery, was 1,750 kcal per person per day in 2000, compared with 1,690 kcal in 1999 (Appendix Table B10, which also gives values in MJoules). This reverses the recent downward trend in energy intake, and is the result of higher reported consumption of several groups of food, including non-carcase meat and cereals other than bread. The energy contribution of soft and alcoholic drinks and confectionery brought home in 2000 raised the average energy intake to 1,880 kcal per person per day compared with 1,800 kcal in 1999. Energy intakes for the United Kingdom as a whole (i.e. including Northern Ireland) were the same as those for Britain.

Compared with 1999, the largest increases were seen for cereals (+21 kcal), meat and meat products (+14 kcal) and milk and cream (+8 kcal) (Table 3.1).

________________________________________________________________________________ 1 Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991

36

Table 3.1 Contributions made by groups of foods to GB household energy intake in selected years

1990 1999 2000 kcal(a) %(b) kcal(a) %(b) kcal(a) %(b) Milk and cream (c) 192 10 175 10 183 10 Cheese 61 3 54 3 58 3 Meat and meat products 293 16 246 15 260 15 Fish 30 2 27 2 27 2 Eggs 24 1 18 1 19 1 Fats 261 14 182 11 183 10 Sugar and preserves 115 6 73 4 72 4 Vegetables 185 10 183 11 184 11 Fruit 71 4 78 5 82 5 Cereals 590 32 604 36 625 36 Other foods 50 3 53 3 58 3 Total food 1872 100 1693 100 1750 100 %(e) %(e) %(e) Soft drinks (d) na na 44 2 49 3 Alcoholic drinks (d) na na 32 2 38 2 Confectionery (d) na na 34 2 41 2 Total food and drink na 1802 1878 (a) Kcal per person per day (b) Percentage contribution to total food energy (c) See footnote (a) under Table 2.4 (d) Information on soft and alcoholic drinks and confectionery has only been collected since 1992. Previous estimates were based on supply figures and are not comparable (e) Percentage contribution to total food and drink energy

Energy content of the household food supply has decreased considerably over the last 10 years with the largest changes in the contribution from fats (-78 kcal in 2000 compared with 1990) sugars and preserves (-42 kcal) and meat and meat products (-33 kcal). Three groups show an increase on 1990 – cereals (+35 kcal), fruit (+11 kcal) and other foods (+8 kcal).

Fats, carbohydrate and fibre

The total fat content of the food brought into the home in GB increased slightly from 72 g per person per day in 1999 to 74 g per person per day in 2000. Intake of saturated fatty acids also increased, from 28.1 g per person per day in 1999 to 29.2 g per person per day in 2000. Intakes for the UK as a whole were very similar.

The average proportion of food energy obtained from total fat and saturated fatty acids was 38.2 per cent and 15.0 per cent respectively in 2000 (Table 3.2). For fat intake only, this shows further progress towards the population average targets recommended in Dietary Reference Values1, which were for the proportion of food energy from total fat to be no more than 35 per cent and that from saturated fatty acids to be 11 per cent. When the contributions from soft and alcoholic drinks and confectionery were included, the average proportion of food energy obtained from total fat and saturated fatty acids were 36.4 per cent and 14.5 per cent respectively. The comparable targets for total energy are 33 per cent and 10 per cent respectively.

________________________________________________________________________________ 1 Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991

37

Table 3.2 Trends in percentage energy from fat and saturated fatty acids

Fat Saturated fatty acids g per person per

day(a) percentage of food energy(a)

g per person per day(a)

percentage of food energy(a)

1990 86 41.6 34.6 16.6 1991 85 41.4 33.7 16.4 1992 86 41.7 33.6 16.3 1993 84 41.3 32.7 16.1 1994 80 40.5 31.1 15.7 1995 78 39.8 30.8 15.6 1996 82 39.7 31.6 15.4 1997 78 39.1 30.3 15.3 1998 75 38.8 29.3 15.2 1999 72 38.3 28.1 14.9 2000 74 38.2 29.2 15.0 (a) Excluding soft and alcoholic drinks and confectionery

The average carbohydrate content of the household food supply (excluding soft and alcoholic drinks and confectionery) in 2000 was 218 g per person per day (in both GB and the UK), compared with 211 g per person per day in 1999. Soft and alcoholic drinks contributed a further 20 g bringing the average daily intake to 238g. Intake of fibre, expressed as non-starch polysaccharide, in the average household diet was 12.6 g per person per day, an increase compared with 1999.

Minerals and vitamins

The average intake from household food in 2000 of a range of vitamins and minerals, both with and without the additional contributions made by soft and alcoholic drinks and confectionery, is set out in Appendix Table B10. These are compared with intakes in 1998 and 1999, in Britain, and the Reference Nutrient Intakes (RNIs). The intakes of many minerals and vitamins in 2000 increased compared with those in 1999, as might be expected with the increase in energy intake. The exceptions to this were decreases in the intakes of vitamin B12 and ß-carotene. The average daily intake remained well above the RNI for calcium. Average intakes of iron and zinc increased (to 97 and 101 per cent of the RNI respectively) while those of magnesium and potassium remained somewhat below the RNI. The average daily intake of sodium from household food, excluding the contribution from table salt, was 173 per cent of the RNI. Average intakes of vitamins in 2000 were well above the RNIs, where these have been set, for all age groups.

Regional, Income Group and Household Composition differences

Nutrient intakes in 2000 in households in different regions and income groups, and with different household compositions, are shown in Appendix Tables B11 to B13. The main sections of these tables do not include the contributions from soft or alcoholic drinks or from confectionery, but their contributions to energy, fat, total carbohydrate and alcohol intake are shown in section (iv) of each table. As in previous years, the variations in nutrient intakes were generally smaller than the

38

variations in dietary patterns (shown in Appendix Tables B6 to B9) because foods of broadly similar nutritional value tend to be substituted for one another.

Table B11 shows nutrient intake by Government Office Regions (GORs). Energy intake was highest in Northern Ireland and lowest in Scotland as were the intakes of most other nutrients. The proportion of energy derived from fat was highest in Northern Ireland and lowest in England. Within England, energy intake was highest in the West Midlands and lowest in London. The proportion of food energy obtained from fat was highest in the South East and lowest in Yorkshire and the Humber. For many other nutrients, intakes were highest in the South East and lowest in London.

Differences in nutrient intakes between households of different income groups, as defined by income of the head of household, are shown in Table B12. Intakes of energy and most nutrients increased as income of head of household fell, with pensioner households generally having the highest intakes overall. For households with an earner, those in the lowest income group (D) had the highest intakes of energy and most nutrients, although the intakes of most vitamins and minerals were broadly similar. When looking at households without an earner, those in the higher income group (E1) had higher intakes than those in the lower income group (E2). Intakes were below the RNI for energy, magnesium and potassium across all income groups. Income groups E1 and E2 and pensioner households had intakes of iron and zinc above the RNI.

As in previous years, differences in nutrient intakes varied more with the composition of the household (Table B13) than between regions or income groups. As expected, households that contained only adults generally had the highest average daily intake of energy per person, reflecting the lower energy requirements of children. However, in many cases, the average intakes expressed as a percentage of the Estimated Average Requirement (EAR)1 (which takes account of the different requirements of the survey population) were also lower in households with children than in adult only households. Adult only households also tended to have higher intakes of minerals and vitamins, both in absolute terms and, in most cases, when expressed as a percentage of the RNI.

________________________________________________________________________________ 1 Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991

39

Section 4

Eating out: expenditure, consumption and nutrient intakes

Introduction

The Eating Out (EO) part of the National Food Survey (NFS) complements the main (household food) part of the Survey by recording information about household members’ food and drink consumption and expenditure which is additional to that brought home and recorded in the Main Survey. Eating out is defined as consumption of food and drink outside the home that is not obtained from the household’s stocks. It therefore covers a range of situations from, for example, food purchased from fast food outlets at lunchtime through to a formal evening meal in a restaurant. However, food consumed outside the home but taken from household supplies, such as picnics and packed lunches, is covered within the Main Survey rather than the EO Survey. The recording of expenditure on food and drink is restricted to personal expenditure; expenditure for business purposes is excluded. Similarly expenditure on food and drink purchased with other goods or services, e.g. with accommodation, entertainment or school fees, is not included unless it is separately identifiable. In all cases, the food and drink consumed should be recorded even if the expenditure is not to be recorded.

The EO Survey is carried out on a sub-sample of the Main Survey households in Great Britain; Northern Ireland is not included. Half of the addresses selected in each of the postcode sectors covered by the Main Survey are also included in the EO survey. A description of the structure of the EO Survey is given in Appendix A. This shows that the 2000 EO Survey was based on 2,549 households (Appendix Tables A6 and A9), compared with 5,974 households in the Main Survey in Great Britain (Appendix Tables A1 and A3).

The difference in sample size is reflected in higher standard errors for the EO Survey (3.3 per cent) for expenditure on food and drink than for the Main Survey (0.9 per cent) (Appendix Tables A5 and A10). Non-sampling errors are also larger on the EO Survey than the Main Survey. Firstly there is some evidence of under-recording and this may vary over time. This is particularly the case for soft drinks, confectionery and alcoholic drinks consumption, for which it is notoriously difficult to obtain reliable information. Secondly there are likely to be some differences in the choice of food code from the 1,586 available in the EO Survey. In 1996, new survey contractors took over the fieldwork for the Survey and the inevitable changes in coding practice which occurred mean that some comparisons of detailed food codes before and after 1996 are subject to additional, un-quantifiable, errors.

Appendix A also describes how each food code is allocated a portion size for estimating consumption and a set of conversion factors for estimating intakes of energy and the various nutrients.

40

Expenditure and consumption National averages

Expenditure

Table 4.1 shows the main expenditure results for both the Eating Out Survey and the Main Survey for the seven published years of the Eating Out Survey to date. Appendix Table A10 shows sampling errors for 2000 EO expenditure estimates. The national average expenditure on food and drink consumed outside the home in 2000 was £7.36 per person per week, an increase of 4.0 per cent on the previous year (1.0 per cent in real terms). This was a slightly lower growth rate than for household food and drink (4.4 per cent, 1.4 per cent in real terms). Expenditure on food and drink eaten out in 2000 represented 29.2 per cent of total food and drink expenditure, close to the 1999 proportion of 29.5 per cent. Excluding alcoholic drinks, expenditure on eating out has increased by 13 per cent in real terms since 1994, compared with a fall of 2 per cent in real terms for household food and non-alcoholic drinks. Recorded expenditure on alcoholic drinks consumed outside the home rose by 11 per cent in real terms in 2000 having drifted down in the preceding three years. Compared with 1994, expenditure was down 6 per cent. This contrasts with a rise in expenditure of 37 per cent for alcoholic drinks consumed at home.

Table 4.1 Expenditure on eating out and household food and drink

£ per person per week 1994 1995 1996 1997 1998 1999 2000 % change 99/00 Food and drink eaten out 5.74 5.83 6.53 6.61 6.73 7.08 7.36 4.0 Household food and drink 14.83 15.63 16.46 16.71 16.94 16.89 17.64 4.4 Total 20.57 21.46 22.99 23.32 23.67 23.97 25.00 4.3 of which alcoholic drinks: Consumed out 1.49 1.52 1.70 1.58 1.52 1.45 1.66 14.5 Consumed at home 0.92 1.08 1.14 1.20 1.33 1.30 1.49 14.6 Total 2.41 2.60 2.84 2.78 2.85 2.75 3.15 14.5 RPI All Items (Jan 87 =100) 144.1 149.1 152.7 157.5 162.9 165.4 170.3 3.0

Comparison with FES expenditure results

Information on expenditure by households is also available from the Family Expenditure Survey (FES). Until the 1998-99 edition of the FES publication (Family Spending), the data did not include expenditure by children aged under 16 years. The NFS however attempts to cover expenditure on all food brought into the home and all food eaten out irrespective of the age of the spender. In comparing FES and NFS for food brought home (see Section 2), no adjustment is made to NFS estimates because expenditure by children under 16 on such food will be small. However, according to the NFS, around 6 per cent of expenditure on food and drink consumed out of the home is made by children (£1.85 per child per week in 2000). It is necessary therefore to make some adjustments to the normally published NFS data on eating out in order to make comparisons with FES more

41

valid. In particular, the NFS estimates have to be restricted to expenditure by those aged 16 years and over.

Table 4.2 shows that National Food Survey estimates for expenditure by adults on eating out have been consistently lower than those of the FES, notably for alcoholic drinks in which the EO Survey produces an annual estimate less than half of the FES estimate. Table 2.2 showed a 15 per cent shortfall for the NFS relative to the FES when comparing expenditure on food brought home.

There are several possible factors for these shortfalls. All of these will be accommodated within the new Expenditure and Food Survey which started on 1 April 2001 (page vii). The FES (and in future the EFS):

• uses individual person diaries whereas the NFS only has these for eating out; for food brought home NFS has a single household diary.

• makes use of till receipts

• has a two-week diary recording period against one week for the NFS. With a one-week diary there is evidence that some households postpone their major food shop until after the recording period. It is more difficult to do this with a two-week period.

• has a diary which is more sharply focused on expenditure than the NFS diary which mixes the concepts of expenditure and consumption.

• offers a monetary reward to each diary-keeper, which is only paid if all members agree to co-operate.

Table 4.2 Comparison with the Family Expenditure Survey: expenditure on eating out £ per person (aged 16 yrs or more) per week 1994 1995 1996 1997 1998 1999 2000 Food, soft drinks and confectionery NFS 4.84 4.93 5.68 6.01 6.07 6.69 6.80 FES 5.74 6.30 6.97 7.20 7.41 7.92 8.25 Percentage shortfall of NFS 16 22 19 17 18 15 15 Alcoholic drinks NFS 1.92 1.94 2.20 2.03 1.93 1.86 2.12 FES 3.93 3.65 3.83 4.34 4.36 4.69 4.54 Percentage shortfall of NFS 51 47 43 53 56 60 53 Total food and drink NFS 6.76 6.86 7.88 8.05 8.01 8.55 8.92 FES (a) 9.67 9.95 10.80 11.55 11.77 12.61 12.80 Percentage shortfall of NFS 30 31 27 30 32 32 30 (a) DEFRA estimates using adults only, unweighted FES data (provisional for 2000)

Consumption

Table 4.3 shows average per capita consumption on food and drink eaten outside the home for the years 1996 to 2000. Comparisons before and after 1996 should be treated with care because a switch to a new data collection contractor in 1996 would have had some impact on the choice of food codes from amongst the 1,586 available. Standard errors for the 2000 estimates are given in Appendix A, Table A10. They are slightly higher in 2000 than in 1999 because the achieved sample size fell by 2.5 per cent. Standard errors are particularly important when

42

interpreting the detailed consumption estimates given in Appendix Table C1 but are also relevant to the other statistics in this Section, including those in Table 4.3.

Consumption of meat and meat products outside the home in 2000 was back down to the 1996 level, having risen, and remained fairly constant between 1997 and 1999. Within the meat-group total, consumption for six of the eight products identified in Appendix Table C1 was lower than in 1999 while for the remaining two consumption was unchanged.

Per capita consumption of potatoes fell to its lowest recorded level since the EO Survey began in 1994. Consumption of other vegetables fell, with the exception of peas, sweetcorn and mange tout which remained at the same level as in 1999. Following a slight rise in 1999, consumption of fruit decreased to its 1998 level.

Consumption of ethnic foods outside the home decreased to around the 1996 level, having steadily risen over the previous three years. Per capita consumption of beverages outside the home continued to fall. This was mainly attributed to a fall of 14 per cent in the volume of tea consumed outside the home, as coffee experienced a 1 per cent upturn. Consumption of soft drinks fell having experienced an increase in 1999. This was due to a fall in the consumption of all soft drinks except for milk as a drink, which rose to its 1998 level. Consumption of alcoholic drinks outside the home fell for the third year in succession. Within this total, consumption of beer rose by 7 per cent partially offsetting an 18 per cent reduction in the consumption of lager and continental beer outside the home.

Table 4.3 Average consumption of food and drink eaten out

grams per person per week, unless otherwise stated 1996 1997 1998 1999 2000 Number of respondents 8425 6430 6165 6022 5854 Ethnic foods 32 38 41 46 31 Meat and meat products 99 107 110 109 97 Fish and fish products 23 23 25 24 22 Cheese and egg dishes and pizza 28 27 27 29 28 Potatoes 114 119 123 119 107 Vegetables (excluding potatoes) 65 73 74 74 61 Salads 17 22 21 22 22 Rice, pasta and noodles 24 27 27 28 23 Soup (ml) 17 16 16 15 14 Breakfast cereals 1 1 1 1 1 Fruit (fresh and processed) 18 22 19 20 19 Yoghurt 5 6 6 5 6 Bread 14 14 15 14 12 Sandwiches 35 50 45 45 45 Rolls 24 31 28 29 28 Sandwiches and rolls extras 7 8 8 8 8 Beverages (ml) 392 406 392 375 349 Ice creams, desserts and cakes 51 56 51 47 41 Biscuits 12 11 11 11 11 Crisps, nuts and snacks 12 11 10 9 8 Other foods 32 31 29 30 28 Soft drinks (including milk) (ml) 336 348 318 323 291 Alcoholic drinks (ml) 483 490 435 408 396 Confectionery 23 19 17 15 13

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Results by household characteristics

Regional comparisons

Eating out results are obtained from a subset of those households chosen for the Main Survey sample. This subset, like the main sample, is designed to be representative of Great Britain as a whole. However, since a limited number of areas are covered within each region during a year, comparisons between regions and between years should be interpreted with caution.

Table 4.5 shows consumption on food and drink eaten out in 2000 by Government Office Region. However, there is considerable variation from year to year and so Table 4.4 and Appendix Table D2 shows the data averaged over the three years 1998-2000.

Table 4.4 Highest and lowest consuming regions, average 1998-2000

Lowest Highest CONSUMPTION

Ethnic meals South West London Meat and meat products Yorkshire and the Humber North East Fish and fish products South West London/Yorkshire and the

Humber Cheese and egg dishes and pizza

Wales

London

Potatoes South West North East Vegetables (excluding potatoes) Scotland London/South East Salads Scotland/East Midlands North West Rice, pasta and noodles Yorkshire and the Humber London Soup Wales/South West Scotland Fruit, fresh and processed Wales London Yoghurt East Midlands London Bread North East London Sandwiches Wales London Rolls North East/Yorkshire and the

Humber Scotland

Beverages Yorkshire and the Humber East Ice creams, desserts and cakes Wales London Biscuits Wales South West Crisps, nuts and snacks Wales Scotland/London Other foods East Wales/North East/ Yorkshire

and the Humber Soft drinks (including milk) Yorkshire and the Humber Scotland Alcoholic drinks Scotland North East Confectionery North East Scotland/North East

EXPENDITURE Total food and drink expenditure South West (£6.06) London (£9.93) of which: Alcoholic drinks South West (£1.29) North East (£2.44)

Table 4.5 Average consumption and expenditure on food and drink eaten out by Government Office Region, 2000 Government Office Region

North East

North West

Yorkshire and the Humber

East Midlands

West Midlands East London

South East

South West England Wales Scotland

Number of respondents 330 650 466 414 501 481 606 900 578 4926 328 600 Consumption grams per person per week, except where otherwise stated Ethnic meals 23 27 46 21 20 45 54 33 16 32 19 29 Meat and meat products 127 105 79 76 101 100 100 89 94 96 97 108 Fish and fish products 28 19 29 18 24 17 31 21 18 22 22 17 Cheese and egg dishes and pizza

44 31 28 26 31 24 33 27 25 29 17 21

Potatoes 146 111 110 82 124 92 103 99 99 106 113 111 Vegetables (excluding potatoes)

81 66 48 58 70 55 60 69 63 64 58 45

Salads 28 23 19 19 16 24 31 26 19 23 18 16 Rice, pasta and noodles 20 21 12 20 22 20 37 31 18 23 27 22 Soup (ml) 20 21 10 7 11 13 13 11 8 13 10 29 Fruit, fresh and processed

14 19 18 9 14 16 45 17 12 19 16 18

Yoghurt 6 4 5 - 4 8 9 6 7 6 7 3 Bread 6 15 10 14 11 12 16 12 10 12 9 15 Sandwiches 47 51 61 28 50 46 58 50 42 49 26 29 Rolls 14 31 30 26 18 34 32 25 22 26 28 47 Beverages (ml) 295 317 267 413 365 495 374 398 358 368 257 245 Ice creams, desserts and cakes

52 40 34 38 39 40 42 43 40 41 35 41

Biscuits 9 7 8 9 13 14 13 9 20 11 3 9 Crisps, nuts and snacks 8 9 9 6 7 9 11 7 6 8 7 10 Other foods 46 36 41 33 38 36 37 37 35 37 37 34 Soft drinks (including milk) (ml) 386 278 254 204 299 279 339 250 272 281 267 387 Alcoholic drinks (ml) 678 471 530 393 398 427 466 301 292 419 329 241 Confectionery 20 13 14 11 16 13 15 9 11 13 12 18 Expenditure £ per person per week All food and drink 7.09 6.89 6.91 5.76 6.81 7.99 10.44 7.88 6.11 7.39 7.48 6.61 of which: Alcoholic drinks 2.05 1.58 2.06 1.53 1.58 1.91 2.35 1.56 1.26 1.71 1.19 1.30

44

45

Income group comparisons

Table 4.6 shows consumption and expenditure on food and drink eaten out in 2000 by the income group of the head of household. Households with the head of household in the highest two earning groups (A1 and A2 combined) spent £10.82 per person per week on food and drink (excluding alcoholic drinks) eaten out, almost twice the average (£5.70). Those in the lowest two income groups (D and E2) spent £2.75 per person per week, 52 per cent less than average. As in past years, pensioner households (OAP), which are households without an earner for whom at least three quarters of their income is derived from the state pension or a state benefit paid instead of a state pension, spent the least on eating outside the home.

Table 4.6 Average consumption and expenditure on food and drink eaten out by income group of head of household, 2000

Income Group Gross weekly income of head of household

Households with one or more earners Households without

an earner

£1070

and over

£725 and

under £1070

£375 and

under £725

£180 and

under £375

Under £180

£180 and over

Under £180

A1 A2 B C D E1 E2 OAP

All house -holds

Number of respondents 151 335 1569 1856 497 407 581 458 5854 Consumption grams per person per week, except where otherwise stated Ethnic meals 57 65 39 29 24 22 24 4 31 Meat and meat products 121 117 119 110 73 60 74 39 97 Fish and fish products 36 29 23 21 15 32 21 13 22 Cheese and egg dishes and pizza

65 41 31 30 24 19 21 7 28

Potatoes 131 105 115 115 96 92 104 62 107 Vegetables (excluding potatoes)

114 76 62 63 56 61 55 42 61

Salads 53 39 28 23 12 13 12 5 22 Rice, pasta and noodles 53 47 28 23 17 15 16 3 23 Soup (ml) 22 28 15 15 5 20 8 6 14 Fruit, fresh and processed

70 43 25 16 9 10 8 6 19

Yoghurt 11 13 7 7 2 … 1 … 6 Bread 31 18 14 14 7 7 8 4 12 Sandwiches 117 89 59 46 34 27 15 10 45 Rolls 34 48 39 32 23 15 10 3 28 Beverages (ml) 454 504 483 416 194 177 95 112 349 Ice creams, desserts and cakes

77 60 43 38 32 35 46 24 41

Biscuits 9 10 16 12 5 4 8 3 11 Crisps, nuts and snacks 11 11 10 10 7 2 5 … 8 Other foods 71 55 38 39 27 31 32 25 37 Soft drinks (including milk) (ml) 410 451 391 335 202 103 167 30 291 Alcoholic drinks (ml) 442 496 536 420 205 311 220 232 396 Confectionery 16 13 19 18 8 3 6 1 13 Expenditure £ per person per week All food and drink 12.77 12.76 9.27 7.67 3.79 7.42 3.46 2.51 7.36 of which: Alcoholic drinks 1.58 2.11 2.33 1.69 0.75 1.80 0.96 0.73 1.66

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For households with an earner, expenditure on eating out in 2000 as a percentage of total expenditure on food and drink (at home or out) varied from 21 per cent for the lowest income group (D), through 33-34 per cent for C and D to 37 per cent for the highest (A1 and A2 combined). Pensioner households spent only 12 per cent of their food expenditure on eating out. These proportions were similar to those for 1999.

Consumption patterns by income group vary from year to year partly due to the small samples involved for some groups but also due to the inherent variability of eating out. This limits the stability of results from year to year so that patterns found one year often do not hold for the next. The statements here hold true for each of the last two or three years. For the last three years, consumption outside the home increased from households with the head in the lowest earning income group (D) through income groups C, B and A2 to the highest income group (A1) for fish; salads; rice; pasta and noodles; fruit and sandwiches.

In the last three years, the lowest income group for households without an earner (group E2, which is mainly households whose income comes mostly from state benefits), spent less on food out than those in the lowest earning group (D). Even so in 1999 and 2000, they consumed more potatoes and ice cream, desserts and cakes out of the home than those people in income group D.

Household composition comparisons

Table 4.7 shows average consumption and expenditure on food and drink eaten out for respondents in households with different compositions. This table shows many of the same characteristics as seen in previous years. Total expenditure on food and drink eaten out (including or excluding alcoholic drinks) was again highest in adult-only households, with per capita expenditure generally declining in households with an increasing number of children.

As in 1999, adult-only households spent around 30 per cent of their food and drink expenditure on eating out. For single-parent households the proportion was around 20 per cent.

For households with two adults and children the proportion ranged from 30 per cent where there was one child, through 27 per cent for two children, 24 per cent for three children and 10 per cent where there were 4 or more children. This steady progression was not shown in 1999 so the results should be used with caution.

As in 1999, eating out consumption of fish and fish products and beverages was higher in adult-only households. Households with children generally consumed more meat and meat products, rice, pasta and noodles, confectionery and soft drinks.

47

Table 4.7 Average consumption and expenditure on food and drink eaten out by household composition, 2000 Households with Number of adults 1 2 3 3 or more 4 Number of children

0 1 or

more 0 1 2 3 4 or

more 0 1 or 2 3 or

more 0 Number of respondents 698 405 1644 572 1071 438 75 431 276 59 185 Consumption grams per person per week, unless otherwise stated Ethnic meals 24 20 36 29 32 23 30 32 37 13 57 Meat and meat products 105 117 70 108 111 101 58 88 118 130 143 Fish and fish products 32 20 23 18 20 14 6 28 14 13 30 Cheese and egg dishes and pizza 25 38 21 28 31 35 25 26 37 25 33 Potatoes 106 152 85 106 123 103 99 97 113 151 117 Vegetables (excluding potatoes) 88 63 60 62 52 47 79 52 69 43 67 Salads 27 10 24 19 19 9 7 32 36 14 29 Rice, pasta and noodles 20 31 16 27 24 32 26 20 30 52 28 Soup (ml) 17 9 19 13 8 6 - 22 12 7 26 Fruit, fresh and processed 24 16 17 26 18 15 6 19 18 8 24 Yoghurt 4 3 6 3 8 3 6 8 9 13 6 Bread 17 8 13 13 10 8 2 13 13 5 17 Sandwiches 44 29 47 55 43 26 20 53 58 63 70 Rolls 29 18 30 45 25 17 10 34 29 24 31 Beverages (ml) 409 140 458 368 251 155 40 520 294 157 451 Ice creams, desserts and cakes 44 64 33 33 48 44 59 33 37 32 32 Biscuits 16 12 10 12 11 8 7 6 10 4 6 Crisps, nuts and snacks 7 12 5 11 8 9 4 8 11 9 14 Other foods 46 41 36 38 37 27 30 35 33 32 39 Soft drinks (including milk) (ml) 196 314 202 374 376 287 66 287 408 409 526 Alcoholic drinks (ml) 616 82 517 285 217 185 - 428 582 184 929 Confectionery 8 18 6 19 19 20 10 11 21 21 20 Expenditure £ per person per week All food and drink 9.48 3.43 9.09 7.16 5.64 3.86 1.12 8.46 7.78 4.52 11.60 of which: Alcoholic drinks 2.73 0.36 2.28 1.06 0.74 0.66 - 2.10 2.15 0.37 3.96

Results by personal characteristics

Gender

Table 4.8 shows consumption and expenditure on food and drink eaten out in 1999 and 2000 by the gender of the respondent. It is possible to include data on individual age and gender groups for foods eaten out as each member of a household taking part in the eating out component of the survey, over the age of 11, is given a diary to record all personal consumption of snacks, meals, confectionery and drinks eaten outside the home (not from household supplies). In 2000, males spent £6.51 on food and drink (excluding alcoholic drinks) consumed out of the home, 31 per cent more than females and £2.79 on alcoholic drinks, over four times as much as females. The 4 per cent increase in total expenditure on food and drink eaten out in 2000 compared to 1999, reflected a 8.5 per cent increase for females to just over £5.63 per person per week and a 1.2 per cent increase in expenditure by males to £9.30 per person per week.

As in previous years, males consumed more of each type of food (as categorised in Table 4.8) except salads, fruit, ice cream, desserts and cakes. In particular, they continued to consume a much greater quantity of meat and meat products, potatoes, vegetables, sandwiches and rolls, and a greater volume of beverages, soft and alcoholic drinks. Consumption of fish and fish products was the same for

48

both males and females. Further details by gender are given in Appendix Table C2.

Table 4.8 Average consumption and expenditure on food and drink eaten out by gender, 1999-2000 1999 2000 Male Female All

persons Male Female All

persons Number of respondents 2850 3172 6022 2752 3102 5854 Consumption grams per person per week, except where otherwise stated Ethnic meals 55 37 46 34 28 31 Meat and meat products 136 85 109 119 78 97 Fish and fish products 27 21 24 22 22 22 Cheese and egg dishes and pizza 34 25 29 28 27 28 Potatoes 131 108 119 115 99 107 Vegetables (excluding potatoes) 80 69 74 66 57 61 Salads 19 25 22 20 24 22 Rice, pasta and noodles 28 27 28 25 22 23 Soup (ml) 14 15 15 15 13 14 Fruit, fresh and processed 20 21 20 18 19 19 Yoghurt 5 5 5 6 5 6 Bread 15 13 14 13 11 12 Sandwiches 50 41 45 53 38 45 Rolls 37 21 29 35 22 28 Beverages (ml) 456 302 375 405 299 349 Ice creams, desserts and cakes 48 46 47 38 43 41 Biscuits 10 12 11 12 10 11 Crisps, nuts and snacks 9 9 9 9 7 8 Other foods 41 36 38 40 34 37 Soft drinks (including milk) (ml) 346 302 323 300 283 291 Alcoholic drinks (ml) 710 138 408 700 126 396 Confectionery 17 14 15 15 12 13 Expenditure £ per person per week All food and drink 9.19 5.19 7.08 9.30 5.63 7.36 of which: Alcoholic drinks 2.48 0.54 1.45 2.79 0.66 1.66

Age group

Table 4.9 shows average consumption and expenditure by the age group of the respondent. In 2000 expenditure on food and drink (excluding alcoholic drinks) consumed outside the home rose with age to peak in the 35 to 44 years old group and then diminished with increasing age group. The 45 to 54 years age group consumed, and spent the most on, alcohol outside the home.

As in 1999, consumption of soft drinks and confectionery, meat and meat products was highest for respondents aged 15 to 24 years, reflecting greater consumption of burgers. This age group was also the second highest consumer of potato chips, behind the 5 to 14 year age group and the lowest consumer of fruit outside the home of the six age groups under 55 years. Not surprisingly, consumption of sandwiches and rolls was high for those ages covering most of the working population, i.e. 15 to 54 years, tailing off for those older than 54 years. As in 1999, consumption of ice creams, desserts and cakes was over twice as high as in any other age group amongst 5 to 14 year olds. Further details of consumption by age and gender are given in Appendix Table C2.

49

Table 4.9 Consumption and expenditure on food and drink eaten out by age, 2000 Age group Under 5 5 - 14 15 - 24 25 - 34 35 - 44 45 - 54 55 - 64 65 - 74 75 and over

All households

Number of respondents 403 796 568 802 859 784 694 550 398 5854 Consumption grams per person per week, except where otherwise stated Ethnic meals 3 24 41 52 60 32 22 7 4 31 Meat and meat products 58 143 147 119 122 87 65 37 37 97 Fish and fish products 7 23 25 24 21 25 24 21 19 22 Cheese and egg dishes and pizza

7 56 49 34 25 22 20 10 6 28

Potatoes 59 207 147 107 98 83 86 59 64 107 Vegetables (excluding potatoes) 31 75 57 63 70 75 65 38 49 61 Salads 1 14 24 30 33 32 23 11 8 22 Rice, pasta and noodles 13 50 28 30 28 19 13 3 3 23 Soup (ml) 3 7 13 19 17 20 22 11 7 14 Fruit, fresh and processed 20 23 13 25 26 18 20 5 8 19 Yoghurt 5 7 4 10 7 6 4 - … 6 Bread 5 8 18 20 16 13 11 6 3 12 Sandwiches 10 22 71 73 68 56 43 13 13 45 Rolls 2 13 40 51 52 33 21 9 3 28 Beverages (ml) 1 7 235 551 613 637 438 153 118 349 Ice creams, desserts and cakes 31 87 36 33 34 36 37 26 28 41 Biscuits 13 13 11 15 13 9 9 5 2 11 Crisps, nuts and snacks 3 13 20 13 10 5 2 … … 8 Other foods 20 44 39 48 47 35 33 18 30 37 Soft drinks (including milk) (ml) 218 459 648 465 304 170 112 47 25 291 Alcoholic drinks (ml) - 1 518 637 613 647 366 292 156 396 Confectionery 7 29 32 20 11 8 3 1 1 13 Expenditure £ per person per week All food and drink 0.13 2.36 9.48 11.05 11.05 9.89 7.02 5.66 3.42 7.36 of which: Alcoholic drinks - … 2.29 2.71 2.27 2.81 1.46 1.19 0.73 1.66

50

Eating out: nutrient intakes

National averages

Table 4.10 shows the energy and nutrient intakes from food eaten out, including and excluding soft and alcoholic drinks and confectionery, for 1996 to 2000. Intakes of energy and other nutrients were generally lower than in previous years. The proportion of energy derived from fat decreased slightly in 2000.

Table 4.10 Nutritional value of food and drink eaten out 1996 to 2000 Nutritional value of food and drink eaten out including soft and alcoholic drinks and confectionery 1996 1997 1998 1999 2000 (i) intake per person per day Energy kcal 255 265 260 255 230 MJ 1.1 1.1 1.1 1.1 1.0 Protein g 7.1 7.7 7.7 7.8 7.0 Fat g 11 12 12 11 10 Fatty acids: saturated g 4.5 4.5 4.5 4.5 4.0 monounsaturated g 4.3 4.4 4.3 4.3 3.8 polyunsaturated g 1.9 2.1 2.0 2.0 1.7 Cholesterol mg 33 34 34 34 31 Carbohydrate g 28 29 28 28 25 of which: total sugars g 14 14 13 13 12 non-milk extrinsic sugars g 11 11 11 10 10 starch g 14 15 15 15 14 Fibre (a) g 1.2 1.3 1.3 1.3 1.2 Alcohol g 2.8 2.9 2.6 2.4 2.3 Calcium mg 73 77 75 74 68 Iron mg 1.1 1.2 1.2 1.1 1.0 Zinc mg 0.9 0.9 0.9 0.9 0.8 Magnesium mg 30 32 31 30 27 Sodium g 0.29 0.31 0.31 0.31 0.28 Potassium g 0.32 0.34 0.34 0.33 0.30 Thiamin mg 0.14 0.15 0.15 0.16 0.14 Riboflavin mg 0.14 0.15 0.14 0.14 0.13 Niacin equivalent mg 3.5 3.8 3.8 3.8 3.4 Vitamin B6 mg 0.3 0.3 0.3 0.3 0.2 Vitamin B12 µg 0.5 0.5 0.5 0.5 0.5 Folate µg 28 30 29 29 26 Vitamin C mg 8 9 9 9 8 Vitamin A: retinol µg 61 66 64 59 54 β-carotene µg 185 208 206 205 178 total (retinol equivalent) µg 92 100 99 93 83 Vitamin D µg 0.23 0.30 0.27 0.27 0.23 Vitamin E mg 1.26 1.33 1.22 1.22 1.07 (ii) as a percentage of energy - including soft and alcoholic drinks and confectionery Fat 40.3 39.7 40.1 40.3 39.7 of which: saturated fatty acids 15.7 15.3 15.7 15.7 15.6 Carbohydrate 41.0 41.0 41.0 40.9 41.2 Alcohol 7.6 7.7 6.9 6.6 7.0 (iii) as a percentage of energy - excluding soft and alcoholic drinks and confectionery Fat 47.8 46.9 46.8 46.8 46.4 of which: saturated fatty acids 18.1 17.6 18.0 17.9 18.0 Carbohydrate 38.8 39.2 39.1 38.9 39.3 Alcohol - - - - - (a) As non-starch polysaccharides

1

5

Eighty two per cent of the energy from food and drink eaten out came from food (including beverages) while 9 per cent came from alcoholic drinks, 4 per cent from confectionery and 6 per cent from soft drinks. Food groups contributing most to energy intake were potatoes and vegetables; meats; sandwiches and rolls; alcoholic drinks; and puddings and cakes. The same groups, with the exception of alcoholic drinks, were the main contributors to fat intake.

Results by household characteristics

Region

The average intake of energy and nutrients from food and drink consumed outside the home varied from 195 kcal per person per day in Wales to 235 kcals per person per day in England and Scotland (Table 4.111). In general, the average intake of nutrients from food and drink consumed outside the home varied little between England, Wales and Scotland. Within the regions of England energy intake varied from 195 kcal per person per day in the East Midlands to 275 kcal per person per day in the North East. Households in the South West obtained the highest proportion of energy from fat (40.5 per cent), while those in the East and South West had the highest proportion of energy from saturated fatty acids (16.2 per cent). The proportions of energy derived from fat and saturated fatty acids were lowest in the North East (37.6 per cent and 14.3 per cent, respectively). Households in Yorkshire and the Humber had the highest intake of energy from alcohol (9.2 per cent), while those in the South West had the lowest (5.9 per cent).

Income group

Table 4.121 shows how energy and nutrient intake from food and drink consumed out of the home varies with the income group of the head of household. Energy and nutrient intakes were generally higher in the higher income groups for households with or without an earner. For households with an earner, those in the lowest income group (D) obtained the highest proportion of energy from fat, but the lowest proportion of energy from saturates. In households without an earner, those in the lower income group (E2) obtained less of their energy from fat and saturates than did those in the higher income group (E1). Members of pensioner (OAP) households had the lowest average intake of energy and nutrients from food and drink consumed outside the home, but obtained the highest proportion of energy from alcohol.

Household composition

The average daily intake of energy and nutrients from food and drink consumed outside the home by those in households of different compositions are shown in Table 4.131. Energy intake was highest in households with four or more adults and no children (320 kcal per person per day). Energy intake was lowest in households with two adults and four or more children (130 kcal per person per day). Households with two adults and three children and those with three or more adults

1 Which includes contributions from soft and alcoholic drinks and confectionery

52

and three or more children obtained the greatest proportion of energy from fat (41.8 per cent) while households with four adults and no children obtained the lowest (37.8 per cent). Alcohol intake and the percentage of energy derived from alcohol were generally higher in adult-only households than in households containing children.

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Table 4.11 Nutritional value of food and drink eaten out by Government Office Region, 2000 Government Office Regions of England North

East North West

Yorkshire and the Humber

East Midlands

West Midlands

East London South East

South West

England Wales Scotland

(i) intake per person per day Energy kcal 275 245 235 195 235 245 265 215 210 235 195 235 MJ 1.1 1.0 1.0 0.8 1.0 1.0 1.1 0.9 0.9 1.0 0.8 1.0 Protein g 7.6 7.3 6.9 5.6 6.9 7.2 8.2 6.9 6.3 7.0 6.1 7.0 Fat g 11 11 10 9 10 11 12 10 10 10 9 11 Fatty acids: saturated g 4.3 4.2 3.9 3.5 4.0 4.4 4.6 3.9 3.8 4.1 3.2 4.2 monounsaturated g 4.4 4.0 3.7 3.1 3.8 3.9 4.3 3.5 3.5 3.8 3.2 3.9 polyunsaturated g 1.9 1.8 1.8 1.4 1.7 1.8 2.1 1.6 1.5 1.7 1.5 1.8 Cholesterol mg 30 32 30 26 30 33 37 30 29 31 26 30 Carbohydrate g 31 27 25 21 26 27 28 24 24 26 21 27 of which: total sugar g 15 11 11 10 12 13 13 11 11 11 10 13 non-milk extrinsic sugar g 12 9 9 8 10 11 10 9 9 9 8 10 starch g 16 14 14 11 14 14 15 13 13 14 12 14 Fibre (a) g 1.4 0.7 1.1 0.9 1.2 1.1 1.4 1.2 1.1 0.7 1.1 1.1 Alcohol g 3.5 2.3 3.1 2.2 2.3 2.5 2.9 1.9 1.8 2.2 1.7 1.6 Calcium mg 80 69 70 57 65 72 78 67 63 69 58 67 Iron mg 1.1 1.1 1.0 0.9 1.0 1.1 1.2 1.0 0.9 1.0 0.9 1.0 Zinc mg 0.9 0.4 0.8 0.7 0.8 0.8 0.9 0.8 0.7 0.4 0.7 0.8 Magnesium mg 33 27 28 23 27 29 33 27 25 27 23 25 Sodium g 0.32 0.30 0.26 0.23 0.28 0.29 0.32 0.26 0.25 0.28 0.23 0.29 Potassium g 0.36 0.31 0.30 0.26 0.31 0.30 0.34 0.29 0.27 0.30 0.26 0.28 Thiamin mg 0.15 0.15 0.14 0.11 0.14 0.13 0.15 0.14 0.13 0.14 0.12 0.14 Riboflavin mg 0.15 0.13 0.13 0.12 0.13 0.13 0.15 0.12 0.11 0.13 0.11 0.12 Niacin equivalent mg 3.9 3.6 3.4 2.9 3.4 3.6 4.0 3.4 3.1 3.5 2.9 3.2 Vitamin B6 mg 0.3 … 0.3 0.2 0.3 0.2 0.3 0.2 0.2 … 0.2 0.2 Vitamin B12 µg 0.5 0.3 0.5 0.5 0.4 0.5 0.6 0.5 0.4 0.2 0.4 0.4 Folate µg 35 27 27 24 27 26 30 24 23 26 22 24 Vitamin C mg 9 8 8 6 9 7 9 8 7 8 7 7 Vitamin A: retinol µg 36 69 42 85 45 61 55 54 48 55 39 47 β-carotene µg 234 177 156 163 176 180 191 191 162 180 183 153 total (retinol equivalent) µg 75 98 68 112 74 91 87 85 75 85 70 72 Vitamin D µg 0.22 0.25 0.21 0.19 0.22 0.25 0.28 0.24 0.20 0.23 0.21 0.23 Vitamin E mg 1.23 1.13 1.12 0.87 1.08 1.07 1.31 1.00 0.95 1.08 0.90 1.08 (ii) as a percentage of total energy Fat 37.6 39.5 38.9 39.6 39.1 40.0 40.1 40.1 40.5 39.6 39.7 40.4 of which: saturated fatty acids 14.3 15.4 15.1 16.1 15.2 16.2 15.7 16.0 16.2 15.6 15.1 15.9 Carbohydrate 42.2 41.1 40.0 40.9 42.3 41.1 39.7 41.0 41.7 41.0 41.3 42.9 Alcohol 9.0 6.7 9.2 8.0 6.9 7.1 7.7 6.1 5.9 6.7 6.3 4.8 (a) As non-starch polysaccharides

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Table 4.12 Nutritional value of food and drink eaten out by income group of head of household, 2000 INCOME GROUP Gross weekly income of head of household Households with one or more earners Households without an

earner

£725 and over

£375 and under £725

£180 and under £375

Less than £180

£180 or more

Less than £180

OAP

A B C D E1 E2 (i) intake per person per day Energy kcal 330 285 255 170 155 160 80 MJ 1.4 1.2 1.1 0.7 0.7 0.7 0.3 Protein g 11.0 8.5 7.4 5.1 5.0 4.7 2.5 Fat g 15 12 11 8 7 7 3 Fatty acids: saturated g 5.9 5.0 4.5 2.9 2.6 2.6 1.2 monounsaturated g 5.9 4.6 4.2 2.9 2.6 2.7 1.2 polyunsaturated g 2.5 2.1 1.9 1.4 1.2 1.3 0.5 Cholesterol mg 49 37 33 21 24 20 13 Carbohydrate g 36 31 29 19 16 18 8 of which: total sugars g 14 15 14 8 7 7 3 non-milk extrinsic sugars

g

11

12

11

6

5

6

3

starch g 19 16 15 11 9 10 4 Fibre (a) g 1.0 1.4 1.2 1.0 0.8 0.9 0.5 Alcohol g 2.9 3.1 2.4 1.1 1.9 1.3 1.3 Calcium mg 103 83 74 50 44 45 23 Iron mg 1.6 1.3 1.1 0.8 0.7 0.7 0.4 Zinc mg 0.6 1.0 0.9 0.6 0.6 0.5 0.3 Magnesium mg 40 34 30 20 18 18 10 Sodium g 0.42 0.34 0.30 0.21 0.18 0.18 0.08 Potassium g 0.43 0.36 0.32 0.22 0.21 0.21 0.11 Thiamin mg 0.22 0.16 0.15 0.11 0.09 0.10 0.05 Riboflavin mg 0.19 0.15 0.14 0.09 0.08 0.08 0.06 Niacin equivalent mg 5.4 4.3 3.6 2.4 2.4 2.1 1.2 Vitamin B6 mg … 0.3 0.3 0.2 0.2 0.2 0.1 Vitamin B12 µg 0.4 0.6 0.5 0.3 0.4 0.3 0.3 Folate µg 37 31 28 19 19 18 11 Vitamin C mg 12 9 8 6 6 6 3 Vitamin A: retinol µg 87 62 52 40 34 29 59 β-carotene µg 259 192 177 144 192 133 125 total (retinol equivalent)

µg 130 94 81 64 66 51 79

Vitamin D µg 0.40 0.28 0.24 0.15 0.22 0.14 0.08 Vitamin E mg 1.54 1.28 1.15 0.84 0.79 0.80 0.34 (ii) as a percentage of total energy Fat 39.9 39.3 39.8 40.9 40.5 40.0 37.3 of which: saturated fatty acids

16.1 15.7 15.8 15.5 15.3 14.6 14.4

Carbohydrate 40.3 41.1 42.0 42.3 38.1 42.1 38.3 Alcohol 6.1 7.6 6.6 4.7 8.5 6.0 11.6 (a) As non-starch polysaccharides

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Table 4.13 Nutritional value of food and drink eaten out by household composition, 2000 Households with No of adults 1 2 3 3 or more 4 or more No of children 0 1 or more 0 1 2 3 4 or more 0 1 or 2 3 or more 0 (i) intake per person per day Energy kcal 245 235 210 250 235 195 130 235 275 245 320 MJ 1.0 1.0 0.9 1.0 1.0 0.8 0.6 1.0 1.1 1.0 1.4 Protein g 7.5 6.8 6.3 7.6 7.2 6.0 4.1 7.1 7.6 7.3 9.4 Fat g 11 11 9 11 11 9 6 10 12 11 14 Fatty acids: saturated g 4.2 4.0 3.7 4.4 4.1 3.5 2.1 4.2 4.6 4.3 5.4 monounsaturated g 3.9 4.1 3.3 4.1 4.0 3.5 2.4 3.8 4.3 4.3 5.0 polyunsaturated g 1.7 1.9 1.5 1.9 1.8 1.6 1.2 1.8 1.9 2.0 2.3 Cholesterol mg 37 25 30 34 29 24 15 31 32 25 44 Carbohydrate g 25 28 22 28 27 22 16 26 31 28 34 of which: total sugars g 11 12 10 13 13 10 6 13 15 12 17 non-milk extrinsic sugars g 9 10 8 11 10 8 4 10 12 10 14 starch g 14 16 12 15 15 12 10 13 16 16 17 Fibre (a) g 1.3 1.3 1.0 1.3 1.2 1.0 1.0 1.1 1.3 1.3 1.4 Alcohol g 3.6 0.5 3.0 1.8 1.3 1.1 - 2.5 3.2 1.0 5.1 Calcium mg 71 67 62 73 71 59 40 71 79 77 85 Iron mg 1.1 1.0 1.0 1.1 1.0 0.8 0.7 1.0 1.1 1.0 1.4 Zinc mg 0.9 0.8 0.7 0.9 0.8 0.7 0.5 0.8 0.9 0.8 1.1 Magnesium mg 30 24 27 29 27 22 14 29 32 26 39 Sodium g 0.29 0.27 0.25 0.31 0.28 0.25 0.17 0.28 0.33 0.30 0.37 Potassium g 0.32 0.30 0.28 0.31 0.30 0.25 0.18 0.31 0.33 0.31 0.41 Thiamin mg 0.14 0.14 0.12 0.16 0.14 0.12 0.10 0.14 0.16 0.16 0.18 Riboflavin mg 0.15 0.10 0.12 0.13 0.12 0.10 0.06 0.13 0.14 0.10 0.17 Niacin equivalent mg 3.8 2.9 3.3 3.7 3.4 2.8 1.7 3.6 3.7 3.2 4.9 Vitamin B6 mg 0.3 0.2 0.2 0.2 0.2 0.2 0.1 0.2 0.3 0.2 0.3 Vitamin B12 µg 0.6 0.3 0.5 0.5 0.4 0.3 0.2 0.5 0.5 0.3 0.7 Folate µg 30 25 25 26 25 21 16 26 32 25 38 Vitamin C mg 8 10 6 9 9 7 5 7 9 11 10 Vitamin A: retinol µg 94 31 53 60 39 29 18 63 53 40 71 β-carotene µg 247 180 175 174 155 120 146 176 190 143 225 total (retinol equivalent) µg 135 61 82 89 65 49 42 92 85 64 108 Vitamin D µg 0.28 0.19 0.23 0.25 0.22 0.19 0.11 0.24 0.23 0.21 0.29 Vitamin E mg 1.09 1.18 0.95 1.13 1.10 0.97 0.75 1.11 1.22 1.23 1.40 (ii) as a percentage of total energy Fat 38.9 41.3 39.1 40.1 40.3 41.8 41.4 39.5 38.0 41.8 37.8 of which: saturated fatty acids 15.6 15.3 15.8 15.9 15.6 16.1 14.4 15.9 15.0 16.0 15.0 Carbohydrate 38.5 45.6 38.8 42.6 43.6 42.2 46.0 41.0 42.6 43.4 39.3 Alcohol 10.3 1.5 10.1 4.9 3.7 3.9 - 7.5 8.2 2.7 11.2 (a) As non-starch polysaccharides

56

Results by personal characteristics

Age and gender

The differences seen in the amounts of food and drink consumed outside the home by those in different age groups and by males and females are reflected in the average intakes of energy and nutrients shown in Table 4.14. It is possible to include data on individual age and gender groups for foods eaten out as each member of a household taking part in the eating out component of the Survey, over the age of 11, is given a diary to record all personal consumption of snacks, meals, confectionery and drinks eaten outside the home (not from household supplies). The eating out of children under 11 is recorded and separately identified in the main diary keeper’s diary. The age and gender groupings are generally those identified as having distinct nutritional requirements in the report on Dietary Reference Values.2

The intake of energy increased in children up to 10 years. In females, energy intake peaked in the 11 to 18 year age group (325 kcal per person per day) and then declined with increasing age. In males, energy intakes peaked in the 19 to 50 year age group (380 kcal per person per day). Girls and boys aged 11 to 18 years had similar energy intakes. In older age groups, in general, males had a much higher intake of energy and nutrients from food and drink eaten out than females. The intake of alcohol, in particular, was higher amongst men than women with the result that in most cases men obtained more of their energy from alcohol and less from fat. The intake of non-milk extrinsic sugars was highest in the 11 to 18 year age groups for both males and females, reflecting a higher intake from soft drinks and confectionery than that found for other age groups.

2 Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991

57

Table 4.14 Nutritional value of food and drink eaten out by age and gender, 2000 Households with Infants Children Males Females 19 to 50 All under 1 1 to 3 4 to 6 7 to 10 11 to 14 15 to 18 19 to 50 51+ 11 to 14 15 to 18 not

pregnant pregnant 51+ Persons

(i) intake per person per day Energy kcal 35 110 195 260 310 310 380 170 325 325 235 200 120 230 MJ 0.1 0.5 0.8 1.1 1.3 1.3 1.6 0.7 1.4 1.4 1.0 0.8 0.5 1.0 Protein g 0.9 3.3 6.4 7.8 8.5 7.9 11.1 5.1 9.0 9.1 7.4 6.1 4.0 7.0 Fat g 1 5 9 12 14 13 16 7 15 15 11 10 6 10 Fatty acids: saturated g 0.6 1.8 3.0 4.1 4.9 5.1 6.5 2.8 5.3 5.8 4.4 4.2 2.3 4.0 monounsaturated g 0.5 1.9 3.4 4.7 5.7 5.2 5.9 2.6 5.8 5.6 3.8 3.4 2.0 3.8 polyunsaturated g 0.2 0.8 1.6 2.4 2.5 2.3 2.5 1.1 2.8 2.5 1.8 1.5 1.0 1.7 Cholesterol mg 3 12 22 27 29 28 51 25 30 33 33 28 20 31 Carbohydrate g 5 14 24 32 40 38 39 17 42 39 26 23 13 25 of which: total sugars g 2 7 10 13 20 19 19 8 20 19 12 11 6 12 non-milk extrinsic sugars g 2 5 7 10 17 17 15 7 17 16 9 9 4 10 starch g 2 7 14 19 21 19 20 9 22 20 14 12 7 14 Fibre (a) g 0.3 0.6 1.3 1.7 1.6 1.5 1.6 0.8 1.7 1.5 1.2 1.0 0.7 1.2 Alcohol g - - - … - 1.8 6.4 3.6 … 1.1 1.7 0.2 0.6 2.3 Calcium mg 16 35 65 79 83 82 107 49 95 93 71 59 37 68 Iron mg 0.2 0.4 0.9 1.2 1.2 1.2 1.6 0.8 1.3 1.3 1.1 0.9 0.6 1.0 Zinc mg 0.1 0.4 0.7 0.9 1.1 1.0 1.3 0.6 1.0 1.1 0.8 0.7 0.4 0.8 Magnesium mg 4 11 22 28 30 33 48 22 32 31 28 21 14 27 Sodium g 0.05 0.13 0.25 0.32 0.36 0.34 0.46 0.19 0.38 0.38 0.29 0.26 0.15 0.28 Potassium g 0.05 0.14 0.28 0.35 0.37 0.35 0.47 0.23 0.39 0.35 0.30 0.23 0.17 0.30 Thiamin mg 0.05 0.07 0.13 0.17 0.20 0.17 0.20 0.09 0.19 0.18 0.15 0.11 0.08 0.14 Riboflavin mg 0.03 0.06 0.10 0.12 0.12 0.13 0.22 0.11 0.14 0.13 0.12 0.09 0.07 0.13 Niacin equivalent mg 0.4 1.4 2.6 3.2 3.5 3.6 6.0 2.7 3.9 3.9 3.6 2.7 1.9 3.4 Vitamin B6 mg … 0.1 0.2 0.3 0.3 0.3 0.4 0.2 0.3 0.3 0.2 0.2 0.1 0.2 Vitamin B12 µg … 0.2 0.3 0.4 0.4 0.4 0.8 0.5 0.4 0.5 0.5 0.4 0.3 0.5 Folate µg 4 9 22 29 30 33 45 23 33 29 25 20 13 26 Vitamin C mg 1 7 10 13 14 10 9 5 15 11 8 8 4 8 Vitamin A: retinol µg 5 13 25 31 34 35 76 73 37 47 60 43 41 54 β-carotene µg 48 78 187 209 175 159 206 180 164 180 198 161 147 178 total (retinol equivalent) µg 13 26 56 66 63 62 110 103 64 76 93 70 66 83 Vitamin D µg 0.02 0.10 0.18 0.22 0.23 0.19 0.37 0.19 0.26 0.24 0.25 0.20 0.16 0.23 Vitamin E mg 0.13 0.50 1.01 1.40 1.55 1.49 1.56 0.71 1.78 1.53 1.14 0.97 0.61 1.07 (ii) as a percentage of total energy Fat 34.3 40.0 40.1 41.5 40.5 39.0 37.9 36.6 40.8 41.1 41.5 44.2 42.7 39.7 of which: saturated fatty acids 14.7 15.1 14.1 14.4 14.3 14.8 15.4 14.7 14.5 16.2 16.9 19.0 17.2 15.6 Carbohydrate 54.7 47.8 46.7 46.5 48.5 46.7 38.6 36.9 48.1 45.3 40.9 43.0 40.5 41.2 Alcohol … - - … - 4.1 11.7 14.6 … 2.3 5.0 0.5 3.6 7.0 (a) As non-starch polysaccharides

58

Household food and eating out: nutrient intakes

National averages

Table 4.15 shows the nutrient intakes from food and drink from all sources, expressed as a percentage of the weighted Reference Nutrient Intakes (RNI), for 1995 to 2000. For this calculation, wastage of 10 per cent of all nutrients has been deducted from the intakes based on household purchases of food (except alcoholic and soft drinks and confectionery), but no allowance for wastage has been deducted from the recorded eating out intakes.

The average daily intakes of nutrients as a proportion of RNIs were broadly similar in 2000 compared with 1999. Intakes of all vitamins and most minerals (with the exception of magnesium and potassium) were above the RNI when the contribution from food and drink consumed outside the home was taken into account.

Table 4.16 shows the contribution made by food and drink from all sources to intake of energy and a range of nutrients. It thus covers food, alcoholic and soft drinks and confectionery from both household supplies3 and eating out. The energy intake from all sources was 2,135 kcal per person per day. About 11 per cent of energy was obtained from food and drink consumed outside the home. It should be noted that additional energy (and other nutrients) would have been derived from food and drink consumed but under-recorded in the Survey, in particular alcoholic drinks.

The contribution of food and drink eaten out of the home to total fat intake was about 12 per cent. The contribution to total intakes of protein and carbohydrate were 9 and 10 per cent respectively. The contribution of eating out to the total intake of minerals ranged from 7 per cent for calcium to 10 per cent for magnesium and potassium. Eating out contributed between 6 per cent (riboflavin and vitamin D) and 11 per cent (niacin equivalent and vitamin C) of the total intake of vitamins.

The proportion of energy derived from fat and saturated fatty acids was higher in food eaten out (39.7 per cent and 15.6 per cent respectively) than in household food (36.6 per cent and 14.6 per cent respectively). The overall proportion of energy from fat and saturated fatty acids contributed by food and drink from all sources decreased from 38.3 per cent and 14.9 per cent respectively in 1996 to 36.9 per cent and 14.7 per cent respectively, in 2000.

3 The energy and nutrients from household food and drink are the averages of the households participating in the Eating Out Survey and differ slightly from those for all households shown in Section 3 (and Appendix Table B10)

59

Table 4.15 Nutritional value of food and drink from all sources as a percentage of weighted RNIs (a, b), 1995 to 2000

1995 1996 1997 1998 1999 2000 Energy (c) 92 98 96 93 93 94 Protein 142 149 149 147 147 152 Calcium 118 122 122 119 120 129 Iron 95 102 101 99 99 103 Zinc 98 101 101 98 98 104 Magnesium 90 96 95 93 92 95 Sodium 174 179 177 176 177 180 Potassium 83 88 88 87 86 89 Thiamin 161 175 169 166 166 175 Riboflavin 138 144 154 149 149 156 Niacin equivalent 193 205 204 203 202 215 Vitamin B6 169 176 175 173 172 180 Vitamin B12 333 331 518 491 499 427 Folate 131 138 137 134 133 137 Vitamin C 156 163 176 173 172 175 Vitamin A (retinol equivalent) 164 143 137 130 129 130 (a) Reference Nutrient Intakes from Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United …..Kingdom, HMSO, 1991 (b) Based on the intakes and requirements of the sample in the Eating Out Survey (c) As a percentage of Estimated Average Requirements

60

Table 4.16 Nutritional value of food and drink from all sources for Eating Out households, 2000(c)

Household food and drink (a)

Eating Out Food and drink from all sources

Percentage obtained from

eating out (i) intake per person per day Energy kcal 1900 230 2135 11 MJ 8.0 1.0 9.0 11 Protein g 68.2 7.0 75.1 9 Fat g 77 10 88 12 Fatty acids: saturated g 31.0 4.0 35.0 11 monounsaturated g 27.5 3.8 31.3 12 polyunsaturated g 13.6 1.7 15.3 11 Cholesterol mg 229 31 260 12 Carbohydrate of which:

g

241

25

266

10

total sugars g 110 12 122 10 non-milk extrinsic sugars g 68 10 78 12 starch g 131 14 144 9 Fibre (b) g 12.9 1.2 14.0 8 Alcohol g 4.7 2.3 7.0 33 Calcium mg 900 68 970 7 Iron mg 10.5 1.0 11.5 9 Zinc mg 8.3 0.8 9.1 9 Magnesium mg 243 27 271 10 Sodium g 2.65 0.28 2.93 9 Potassium g 2.76 0.30 3.06 10 Thiamin mg 1.46 0.14 1.59 9 Riboflavin mg 1.82 0.13 1.95 6 Niacin equivalent mg 29.0 3.4 32.4 11 Vitamin B6 mg 2.2 0.2 2.4 10 Vitamin B12 µg 6.0 0.5 6.4 7 Folate µg 255 26 281 9 Vitamin C mg 65 8 73 11 Vitamin A: retinol µg 498 54 552 10 β-carotene µg 1793 178 1971 9 total (retinol equivalent) µg 798 83 881 9 Vitamin D µg 3.35 0.23 3.58 6 Vitamin E mg 10.15 1.07 11.22 10 (ii) as a percentage of total energy Fat 36.6 39.7 36.9 of which: saturated fatty acids 14.6 15.6 14.7 Carbohydrate 47.4 41.2 46.7 Alcohol 1.7 7.0 2.3 (a) Including soft and alcoholic drinks and confectionery but based only on information from households participating in the Eating Out

Survey (b) As non-starch polysaccharide (c) Minor differences in total nutrient values are due to rounding

61

63

Section 5

Analysis of Historical Data from the Survey

Introduction

The National Food Survey was initiated in 1940 by the then Ministry of Food and was intended to provide an independent check on the population's diet during the Second World War. It was continued in the same form until 1949 in order to provide information on the effects of post-war food policies such as de-rationing. Throughout this period, the Survey covered mainly working-class households where it was expected that the effects of any food shortages would be most noticeable. A representative national sample of all households in Great Britain was not employed until 1950, and from 1952 onwards, the Survey was continuous. Inevitably, definitions and classifications have changed from time to time, despite efforts to minimise discontinuities. Any major changes affecting this section are pointed out in the tables in Appendix E or in the text. Such factors need to be taken into account when interpreting the tables and charts.

The Survey results have been documented in Annual Reports since 1950, with two earlier reports covering the first ten years. The Annual Reports contained detailed tables of expenditure, consumption and nutrient intakes with sub - analyses by income group, household composition and, from 1955, by region. To celebrate the 50th anniversary of the Survey, two reports were produced for 1990. One comprised the edited proceedings of a symposium to mark ‘Fifty Years of the National Food Survey’. The proceedings not only provided an insight into the origins of the Survey but also into how the national diet had changed. They also showed how the Survey adapted to capture these changes accurately while retaining continuity in the data. This relative continuity has been a unique feature of the National Food Survey and every effort is being made to construct comparable series now that the Survey has been merged with the Family Expenditure Survey to form the Expenditure and Food Survey (see page vii).

The other report produced for 1990 was the regular annual report of the National Food Survey Committee. This illustrated the wealth of data collected over the years 1940 to 1990 in a section dealing with long-term trends in the purchasing patterns and diet of British households. This present section and the tables at Appendix E bring some of these analyses up to date. The first part of the section concentrates on expenditure, consumption and prices over the last twenty five years (1975-2000). This is followed by a sub-section on nutrient intakes over the whole period of the Survey. Finally, tables in Appendix E provide information over the full range of years (though not showing every year in most cases). The tables are listed at the beginning of Appendix E.

64

The Chairman who have presided over the National Food Survey Committee since 1950 are:

1950-1957 Norman C. Wright, CB, MA, DSc, PhD, FRIC 1958-1963 J. H. Kirk, CBE 1964-1976 Leonard Napolitan, CB, MSc (Econ) 1977-1983 G. H. Elton, DSc, PhD, CChem, FRIC, FIbiol, FIFST 1984-1987 C. W. Capstick, CMG, BSc, MS 1988-1995 Richard E. Mordue, BSc, MS 1996-1997 John M. Slater, BSc, MS, PhD 1998-2000 David Thompson BA, ME

Expenditure on food

Per capita expenditure on food (excluding confectionery, soft drinks and alcoholic drinks) in 2000 as measured by the NFS was £15.20 per person per week, compared with £18.74 per person per week in 1975 (at 2000 prices, estimated using RPI), a fall of 19 per cent over twenty five years (Table 5.1). The price of household food (including soft drinks and confectionery but excluding alcoholic drinks) as measured by the Retail Price Index (RPI) fell 24 per cent in real terms between 1975 and 2000, including a fall of 8 per cent in the last five years.

Between 1980 and 1990 and again between 1990 and 2000, there were increases in the shares of household food expenditure spent on vegetable and vegetable products (including potatoes), fruit and fruit products, cereal products and miscellaneous foods such as mineral water and pickles and sauces (Table 5.1). Over each of the two ten-year periods, there were falls in shares for meat and meat products, eggs and fats and oils.

Expenditure on eating out is not available before 1994. In 2000, expenditure on food and drink (excluding alcohol) consumed out of the home was £5.70 per person per week, compared with £4.92 in 1995 (at 2000 prices), a rise of 16 per cent in five years. These estimates cover all food and drink (except alcoholic drinks) recorded as eaten out irrespective of the degree of formality; snacks eaten out, meals at school, at work or in a restaurant are all included, except food bought on business expenses. These estimates are more likely to suffer from under-recording than estimates for household food. They are also likely to be affected by differential non-response across years, especially as there was a new NFS data collection agency employed from 1996, which led to some changes of practice to improve coverage and data coding. The rest of this section deals with food and drink taken home (inclusive of takeaways).

65

Table 5.1 Expenditure shares for household food, 1950 to 2000

percentage of household food expenditure,unless otherwise stated 1950 1955 1960 1965 1970 1975 1980 1985 1990 1995 2000 Milk and cream 12 10 10 11 11 9 11 11 11 10 9 Cheese 1 2 2 2 2 3 3 3 3 4 4 Meat and meat products 23 28 28 29 31 31 32 30 28 26 27 Fish 5 4 4 4 4 4 4 5 5 5 5 Eggs 5 6 5 4 4 3 3 2 2 1 1 Fats and oils 6 7 6 6 5 5 5 4 3 3 2 Sugar and preserves 4 4 4 3 3 3 2 2 1 1 1 Vegetable and vegetable products 13 11 11 11 12 13 11 12 14 16 15 Fruit and fruit products 6 6 6 6 6 6 6 7 8 8 9 Cereal products 19 15 15 15 15 15 15 16 17 18 18 Beverages 4 6 5 4 4 3 4 5 4 3 3 Miscellaneous 2 2 3 3 3 3 3 4 4 5 6 Household food (current prices) £ (a) 0.74 1.28 1.48 1.72 2.11 3.76 7.21 9.17 12.12 13.79 15.20 Household food (2000 prices) £ (a) 14.16 19.68 19.97 19.79 19.39 18.74 18.37 16.51 16.36 15.75 15.20 Eating out (current prices) £ (b) na na na na na na na na na 4.31 5.70 Eating out (2000 prices) £ (b) na na na na na na na na na 4.92 5.70

Consumption and prices

This sub-section considers changes in food consumption and prices since 1975. The NFS uses purchases (and any free and home-grown food) as recorded on the diary as a proxy for consumption (see Appendix A). Although not strictly equivalent, ‘purchases’ and ‘consumption’ are used inter-changeably in this report unless otherwise stated. As elsewhere in this report, changes in consumption are measured in this section as straight-forward percentage changes between the current year and a base year. This is a measure of the change in recorded consumption. It is not strictly a measure of the change in demand because it does not take account of price changes, nor of changes in other factors such as income and demographic movements over time. Estimates of price and income elasticities of demand are given in Section 6.

However most of the price movements quoted in this section do take limited account of changes in consumption (but not other factors) between the current and base periods rather than simply being changes in recorded average prices (i.e. unit values). The price changes measured in this way are described in this section as the ‘NFS Price Index’1, though, because the adjustments are limited, it is still nearer to a unit value measure than a ‘pure’ price index such as the Retail Price Index. The NFS Price Index (1975=100) for all food (excluding confectionery, soft drinks and alcoholic drinks) was 345.3 in 2000, compared with 499.5 for the All Items Retail Price Index (RPI) and 380.8 for RPI (food and non-alcoholic drinks). Thus the price of food fell by around 31 per cent in real terms between 1975 and 2000 on the NFS basis and by 24 per cent on the RPI basis.

_____________________________________________________________________ 1 This index is calculated by revaluing 2000 NFS expenditure at 1975 prices to give a Laspeyre Index and 1975 expenditure at 2000 prices to give a Paasche Index. The geometric mean of the Laspeyre and Paasche Indices then give the Fisher Ideal Price Index

(a) Excluding confectionery, soft drinks and alcoholic drinks (b) Excluding alcoholic drinks

66

This difference virtually disappears if the NFS Index is re-calculated as a base weighted (Laspeyre) index to match the RPI although this is probably partly due to chance because the RPI is a chain-linked ‘pure’ price index and the NFS Index is not. In addition to methodological differences mentioned above, movements in food prices as measured by the NFS Price Index and the RPI may be due to the different treatment of changes over time in types of outlet, food quality and seasonal availability. The RPI, being a ‘pure’ price index, measures price movements net of any effects due to changes in the relative use of different outlets over time (e.g. the switch from independent shops to supermarkets). It also excludes changes due to movements in quality (e.g. the greater availability of cheaper types of bread) and seasonality (e.g. the greater availability of some imported fruits out of season in Great Britain). Values of the NFS Price Index in nominal terms and the corresponding percentage changes in real terms are given for selected foods in Appendix Table E4. This table also shows changes in quantity in index number form. The changes in consumption indicated by the index differ from the conventional approach by taking some account of the estimated effect of changes in prices on consumption. Percentage changes (in consumption or prices) over twenty five years are naturally large in some cases. This reflects the fact that an increase as low as 1 per cent per annum equates to an increase of 28 per cent over twenty five years and a fall of 1 per cent per annum equates to a fall of 22 per cent. Most of the text in this section focuses on food consumption in 2000 against 1975. Over such a long period there will have been highs and lows which are not reflected in statements about the end years. In most cases such highs and lows are detectable in the charts. However, in order to fit similar foods onto one graph, the scales used make some series appear relatively constant even though in reality, there might be quite large percentage changes over the twenty-five year period. An example of this is ‘other processed vegetables’ in Figure 5.9. This looks fairly constant but consumption ranged from 267 grams per person per week in 1978 to 321 grams per person per week in 1986, a range of 20 per cent.

The food groups in the following paragraphs are the same as those in Section 2 of this report. That section concentrates on shorter-term trends (1990, 1999 and 2000) while this section deals more with longer-term trends. This is in recognition of this being the last edition of the annual National Food Survey report to be based on data collected in the NFS per se. In 2002, the report will be based on data collected as part of the new Expenditure and Food Survey.

67

Milk, cream and cheese

Per capita consumption of liquid wholemilk declined for most of the last twenty five years of the 20th Century though there has been some signs of a levelling off in the last few years (Figure 5.2 and Appendix Table E2).

Consumption of semi-skimmed milk overtook that of wholemilk in 1995 and its consumption thereafter remained on a slight upward trend. The consumption of wholemilk almost halved between 1990 and 2000 while that of skimmed milk increased by just over 60 per cent. In 1990, 67 per cent of the NFS sample of households reported buying wholemilk in their diary week against 33 per cent who reported buying semi-skimmed milk. Ten years later the proportions were reversed with 37 per cent buying wholemilk in the week and 58 per cent semi-skimmed milks (Appendix Table E3)2. The proportions buying fully-skimmed milk fell from 16 per cent to 13 per cent over the decade. The NFS Price Index for wholemilk was 16 per cent lower in real terms in 2000 than in 1975 (Appendix Table E4). However, the RPI for liquid milk shows a 15 per cent rise in real terms over this period. This very different picture is at least partly due to an increase in purchases of shop milk (which is cheaper) at the expense of door-step deliveries (which are dearer and have increased in price at a faster rate than shop milk). The NFS Price Index includes this structural movement as a price change but the RPI attempts to measure like with like to obtain a ‘pure’ price index. Therefore it does not count the fall due to switching to the cheaper source of milk as a price change.

Consumption (in the home) of the combined group of yoghurts, dairy desserts and ‘other milks’ (which includes soya and goats milk) has risen by a factor of six over the last twenty five years while consumption of condensed and instant milks has fallen by three-quarters. Nearly two in five households bought yoghurt (or fromage frais) in their diary week in 2000 against 14 per cent in 1975 and a third in 1990. Consumption of cream over the twenty five-year period fluctuated between 14 millilitres per person per week and 18 millilitres per person per week without any sustained trend. However the proportion buying cream in their diary week dropped from 21 per cent in 1975 to 13 per cent in both 1990 and 2000. This may reflect fewer consumers buying cream but it might also be due to less frequent shopping patterns and/or larger pack sizes.

_____________________________________________________________________ 2 Part of any fall in the proportion buying a specified food in the diary week may be due to less frequent shopping patterns and/or larger pack sizes. The average number of days shopping for food and drink per person per week (including children who would have done relatively little shopping) was 2.9 days per person per week in 1975 and 2.1 days per person per week in 2000, a fall of about a quarter

Figure 5.2 Household consumption of liquid milk, 1975-2000

Figure 5.3 Household consumption of other milk and milk products, 1975-2000 3

M

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68

eat and fish

igures 5.4 and 5.5 and the tables in Appendix E show trends in consumption f the main meats and fish. Section 5 of the ‘National Food Survey 1999’ overed movements in carcase meat and fish since the mid-1970s in detail. It lso covered bacon and ham and other meat products not included in the bove-mentioned charts.

______________________________________________________________ charted in grams

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69

Figure 5.4 Household consumption of meat, 1975-2000 4 Figure 5.5 Household consumption of fish and fish products, 1975-2000

Eggs

Purchases of eggs for consumption in the home fell by 54 per cent between 1975 and 1993 (2.4 per cent per annum) but only by 9 per cent (1.3 per cent per annum) in the next seven years (Figure 5.6). The number of eggs purchased averaged 4.00 per person per week in 1977, 3.01 per person per week in 1986 and 1.92 per person per week in 1993. After 1993, the rate of decrease declined and in 2000 the number increased slightly (to 1.75 per person per week). The proportion of households purchasing eggs during their diary week, has virtually halved with 80 per cent buying eggs in 1975, 43 per cent in 1995 and 42 per cent in 2000.2 The NFS Price Index for eggs was down by a third in real terms in 2000, compared with 1975.

_____________________________________________________________________ 2 See page 67 4 Details for meat products were provided in Figures 5.7 to 5.11 of the 1999 Report

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70

Figure 5.6 Household consumption of eggs, 1975-2000

Fats and oils

Butter and margarine dominated the market in fats and oils for home consumption until the early 1990s, though they were becoming less dominant by the early 1980s (Figure 5.7). From the mid-1990s, only margarine continued to decline, though there is some sign it is now stabilising.

Butter consumption declined steeply between the mid-1970s and the early 1990s. Thereafter it began to decline more slowly and over the period 1996-2000 it remained relatively stable (Figure 5.7). In 1975, three-quarters of households reported buying butter in their diary week; in 2000, 21 per cent did so. Consumption of margarine rose and overtook butter in the early 1980s. It then showed a similar pattern of decline, which has only in recent years shown some sign of halting. Nearly two in five (39 per cent) of households bought lard or compound-cooking fats or oils in their diary week in 1975 but in 2000 only 3 per cent did so.2

Consumption of reduced fat spreads (60-80 per cent fat) rose between 1987 and 1994 and then fluctuated around this higher level over the next six years. Low fat spreads (under 60 per cent fat) rose to 1990 before stabilizing for seven years before falling and stabilizing again over the last few years. Purchase of reduced fat spreads in the diary week was recorded by 19 per cent of households in the sample in 2000, just short of the proportion purchasing butter (21 per cent). Purchases of vegetable and salad oils (such as sunflower and olive oils) rose from 1975 to 1996 before falling and stabilizing over the last few years. In 2000, 10 per cent of households reported buying such oils in their diary week. The NFS Price Index for most fats fell by over 40 per cent in real terms over the period. The exception was butter prices, which were only down slightly in

_____________________________________________________________________ 2 See page 67

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71

real terms (4 per cent) over the twenty five years. The RPI for butter was up 10 per cent in real terms over the period, possibly implying that consumers switched to cheaper outlets and/or cheaper butter.

Figure 5.7 Household consumption of fats and oils, 1975-2000 5

Sugar

The amount of sugar purchased also declined rapidly over the period but in this case the decline has not levelled out (Figure 5.8). In 2000, just over 100 grams was purchased per person per week, compared with around 345 grams per person per week in the mid-1970s. Only 21 per cent of households bought sugar in their diary week compared with 63 per cent in 1975.2 The NFS Price Index for sugar fell by 58 per cent in real terms between 1975 and 2000. Figure 5.8 Household consumption of sugar and preserves, 1975-2000

_____________________________________________________________________ 2 See page 67 5 Vegetable and salad oils is charted in millilitres. Some soft margarines were included in margarine until 1994 when they were …moved to reduced fat spreads

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Potatoes

Purchases of fresh potatoes for home consumption fell steeply in 1976 due to the effects of an exceptionally hot summer. Consumption recovered by 1978 and then fell slowly (1.0 per cent per annum) to 1985, despite some fluctuations. There were then falls every year until 2000 (averaging 3.8 per cent per annum) when there was a rise of 5 per cent (Figure 5.9). In contrast, consumption of processed potatoes, which includes takeaway chips (eaten at home), frozen chips, crisps and other potato snacks, have risen by almost a factor of three in the twenty five years. Figure 5.9 Household consumption of vegetables, 1975-2000

Vegetables

Consumption of fresh vegetables has remained relatively constant over the whole period. However, within the total, consumption of fresh green vegetables was 27 per cent lower in 2000 than in 1975 whilst consumption of other fresh vegetables was 26 per cent higher.

Fresh green vegetables

Consumption of fresh cabbages was down 62 per cent in 2000 compared with twenty five years earlier. Consumption levels for fresh brussels sprouts, peas and beans were also well down on 1975. Although in each of these three cases consumption rose slightly in the last few years, the rise seemed to be petering out by 2000 (Figure 5.10). The falls since 1975 were partly offset by a 51 per cent increase in consumption of leafy salads and an 18 per cent increase for cauliflower (which includes calabrese). The proportion of households buying leafy salads in their diary week in 2000 (34 per cent) was virtually the same as in 1975. As people are shopping less frequently than they did in 1975,2 the fact

_____________________________________________________________________ 2 See page 67

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that the proportion buying leafy salads in their diary week has not decreased means that in effect a greater proportion of households are buying leafy salads. The NFS Price Index showed real prices of fresh green vegetables to be 4 per cent lower in 2000 than in 1975. The indices for cabbages, brussels sprouts and cauliflowers all fell by between 4 per cent and 11 per cent while leafy salads fell in price by 21 per cent (all in real terms). These falls were partially offset by substantial price rises for peas and beans (up in real terms by 166 per cent and 69 per cent respectively).

Figure 5.10 Household consumption of selected fresh green vegetables, 1975-2000

Other fresh vegetables

Vegetables such as fresh onions, cucumbers and mushrooms are now consumed in greater amounts (in the home) than in 1975 but root vegetables and fresh tomatoes are now eaten less (Figure 5.11). Of the traditional (non-green) fresh vegetables, more fresh carrots are purchased per capita than twenty five years ago.

The NFS Price Index for other fresh vegetables fell by 25 per cent in real terms, with the indices for fresh mushrooms, tomatoes, carrots and cucumbers all falling by between 35 per cent and 45 per cent.

The consumption of miscellaneous fresh vegetables has more than doubled since 1975, despite a 50 per cent increase in the real terms NFS Price Index. This category includes peppers, celery, fresh corn on the cob, aubergine, beansprouts and garlic.

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Figure 5.11 Household consumption of selected other fresh vegetables, 1975-2000

Processed vegetables

The consumption of processed vegetables (excluding processed potatoes) was virtually the same in 2000 as in 1975 (Figure 5.9). Within the total, consumption of non-frozen vegetables (such as baked beans) fell by 2 per cent but consumption of frozen vegetables rose by 10 per cent. If frozen peas and beans, which fell substantially are excluded, consumption of other frozen vegetables more than doubled (though there has been some falling off in the last few years).

Although consumption of fresh tomatoes was slightly down on the mid-1970s (see above) more are now purchased in cans or bottles. However most of this increase took place in the period 1975-81 with no net change since then, though a peak was reached in 1986. Most other canned products (but not baked beans) saw a decline in sales, particularly canned peas (down by 63 per cent since 1975). Consumption of coleslaw, vegetable salad dishes, vegetable pasta dishes and vegetable curry, all increased over the period.

Fruit

Consumption of fresh fruit in the home has risen for much of the last twenty five years, the main exception being in the first half of the 1980s (Figure 5.12). However the proportion of households buying fresh fruit in their diary week has hardly changed, being 73 per cent in 1975 and 72 per cent in 2000. As people are shopping less frequently than they did in 1975,2 the fact that the proportion buying fresh fruit in their diary week has not decreased means that in effect a greater proportion of households are buying fresh fruit.

_____________________________________________________________________ 2 See page 67

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Figure 5.12 Household consumption of fresh fruit and other fruit products, 1975-2000 6

Consumption of bananas rose sharply from 1988, though the rate of increase has slowed slightly in the last three years (Figure 5.13). With consumption of apples drifting down, bananas became the market leader (by weight) in fresh fruit in 1996. At around the same time, oranges lost their majority share (by weight) in the citrus fruit market as ‘other citrus fruits’ (which includes satsumas, clementines and grapefruits) continued its rise, which began in 1990. Home consumption of the other main fruits rose over the period, especially of grapes and stone fruits (Figure 5.14).

The NFS Price Index for fresh fruit in 2000 was 26 per cent lower in real terms than in 1975, with bananas being down by more than a third and only soft fruit other than grapes and rhubarb being higher in price in 2000 than in 1975 (by a quarter and two-fifths respectively).

Purchases of fruit juice increased almost every year in the last twenty five years whilst consumption of canned and dried fruit and nuts declined. Nearly a third (31 per cent) of households bought fruit juice during their diary week in 2000 against 12 per cent in 1975, 20 per cent in 1980 and 27 per cent in 1990. The NFS Price Index for juice in 2000 was only half that of 1975 in real terms. Prices of canned and dried fruit and nuts also fell in real terms.

_____________________________________________________________________ 6 Includes fruit juice

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Figure 5.13 Household consumption of fresh fruit, 1975-2000 Figure 5.14 Household consumption of fresh fruit, 1975-2000

Bread

Per capita consumption of bread (in the home) declined up to the early 1990s but then steadied before falling again in 1999 (Figure 5.15). In 2000 it rose fractionally but it was still 25 per cent down on 1975. White bread exhibited a similar pattern to the total but consumption of wholemeal bread rose until the mid-1980s but slowly declined thereafter. The proportion of households buying wholemeal bread in their diary week rose from 7 per cent in 1975 to 25 per cent in 1985, before falling back to 20 per cent in 2000. In the last decade, there has been an increase in non-traditional varieties such as French bread, Vienna bread, naan bread, garlic bread, pitta bread, ciabatta and bagels (‘other breads’ in Figure 5.15).

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The NFS Price Index for bread fell by a half in real terms over the whole period while the RPI for bread fell by 17 per cent in real terms. This difference may be an indication that consumers switched to cheaper types of bread which are more readily available than in 1975.

Figure 5.15 Household consumption of bread, 1975-2000 7

Other cereal foods

Purchases of flour fell by 65 per cent between 1975 and 2000 and purchases of cake mixes also fell. In contrast, purchases of fresh cakes and pastries recovered back to the 1975 level after declining until 1990. Consumption of other cereal foods have tended to rise (Figures 5.16 and 5.17). Consumption of rice (in the home) rose steadily up to 1994. Thereafter it was consistently higher (than in 1994), though varying erratically from year to year partly due to instances of bulk buying. Part of the rise in 1996 might have been due to a change in data collection contractor that year and to a lesser extent the explicit coding of cooked take-away rice from 1995. Consumption of cereal convenience foods rose throughout the twenty-five year period particularly in the last few years. This includes pasta, pizzas and cereal snacks and frozen cakes and pastries.

The NFS Price Index for other cereal foods fell by 14 per cent in real terms over the whole period. A number of foods within the group contributed to this fall especially buns, cakes and sweet biscuits each down over 20 per cent in price and chocolate biscuits down 43 per cent. Frozen cereal convenience foods were also down in price (by 16 per cent) but the price of non-frozen cereal convenience foods was up 20 percent. The price index for rice (9 per cent) was also higher in price in 2000 than a quarter of a century earlier, probably partly due to the greater availability of rice from take-away outlets.

_____________________________________________________________________ 7 White premium and softgrain bread was included as other bread until 1992 and as white bread thereafter

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Figure 5.16 Household consumption of other cereal products, 1975-2000 Figure 5.17 Household consumption of other cereal products, 1975-2000

Beverages, confectionery and miscellaneous foods

Further examples of a decline in traditional choices is the fall in tea consumption (in the home) since 1975, though the decline has been much less steep since 1993 (Figure 5.18). The amount of coffee purchased held up until the early 1990s but then it drifted down slightly.

The NFS Price Index for tea was up 7 per cent in real terms in 2000, compared with 1975 and the index for instant coffee up 3 per cent. However these prices fluctuate considerably and prices for tea and instant coffee were in fact relatively low in 2000. Tea prices (in real terms) were the lowest since the early 1980s and before that the middle 1970s. The unit value of instant coffee

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(as measured by the NFS in real terms) was lower in 2000 than in every year except the early 1990s and 1975.

As explained below, data on confectionery (and alcoholic drinks) were not collected until 1992 and are less reliable than for other foods due to a greater likelihood of them being missed off the household diary. Consumption in the home of chocolate produce rose from a recorded average level of 35 grams per person per week in the period 1992-94 to over 40 grams per person per week in the period 1996-98 (Figure 5.18). After a fall in 1999, recorded consumption rose steeply in 2000. There must be some doubt about the reliability of the size of this increase (26 per cent), though consumption increased year on year in each month of 2000 and there was a similar increase for both solid chocolate and chocolate-coated sweets and filled bars. Consumption of boiled sweets and mints has remained reasonably constant over the eight-year period.

Compared with 1992, the unit value for solid and coated-filled chocolate produce was down by around 4 per cent in real terms in 2000 while for boiled sweets it was up 4 per cent. As mentioned above, movements in unit values can be due to a variety of factors, not just price. The RPI for sweets and chocolates was up by 5 per cent in real terms, compared with 1992.

The main changes in consumption within miscellaneous foods since 1975 were for mineral water (see below) and for pickles and sauces (which includes chilli and curry powder) and salad dressing (including dips) both of which more than doubled between 1975 and 2000.

Figure 5.18 Household consumption of beverages and confectionery, 1975-2000

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Ice-cream

The amount of ice-cream and ice-cream products (including frozen yoghurt and ice lollies) purchased for consumption at home more than doubled between 1975 and 1991. From 1992, consumption fluctuated but with the increases normally being slightly larger than the decreases (Figure 5.19). Figure 5.19 Household consumption of ice-cream, 1975-2000

Mineral water, soft drinks and alcoholic drinks (brought home)

Consumption of mineral water (in the home) has increased twelve fold since the mid-1980s, including a growth of a third since the mid-1990s (Figure 5.20). The NFS Price Index is down 42 per cent in real terms compared with 1985. As with all foods in this section, estimates for drinks refer only to household consumption and exclude those purchases not taken home or not brought to the attention of the main diary keeper or the interviewer. Data on alcoholic drinks were not collected until 1992 and are less reliable than for other foods due to a greater likelihood of them being missed off the household diary. Purchases of ready-to-drink soft drinks rose steeply until 1995 but then drifted down before rising by 13 per cent in 2000 (Figure 5.20). This year-on-year increase occurred in most months of 2000 and for both the standard and low calorie variety of ready drinks. Purchases of concentrated drinks in 2000 were close to both the 1999 level and the 1992-99 average level. Low calorie products had 23 per cent of the concentrate market (by volume) in 2000, compared with 12 per cent in 1992; the corresponding comparisons for the ready-to-drink market were 37 per cent in 2000 and 31 per cent in 1992.

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Figure 5.20 Household consumption of soft drinks and mineral water, 1975-2000

The only main type of alcoholic drink to show a decline in purchases for consumption in the home since 1992 was fortified wine (Figure 5.21). Purchases of table wine rose by two-thirds in the seven year period; lager and continental beers by almost a half; cider and perry by around 30 per cent and spirits by 20 per cent. Consumption of non-lager beers was slightly up on 1992-94 but lower than in the period 1995-97. In terms of unit values of alcohol for consumption at home, lager was down 10 per cent in real terms; spirits by 17 per cent and cider by 28 per cent. The unit value for beer was up just 3 per cent and wine by 2 per cent compared with eight years ago.

Figure 5.21 Household consumption of alcoholic drinks, 1992-2000

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Balance of Good Health

The Balance of Good Health is a diagrammatic representation of the types and proportions of different foods that make up a healthy, balanced diet (Figures 5.22-5.25). By constructing charts for 1950, 1975 and 2000, based on the same model, it is possible to see the changing proportions of foods in the household diet. Over the last 25 years, using the Balance of Good Health food group definitions, the proportion of the average household diet that is derived from fruit and vegetables has shown some progress towards the recommendations. However, the opposite is true for bread and cereals, while the other food groups have shown little change. Figure 5.22 Proportions of food groups in the diet represented in the Balance of Good Health

Figure 5.23 Proportions of food groups in household diets in Great Britain, …………… 1950

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Figure 5.24 Proportions of food groups in household diets in Great Britain, ……………………..1975

Figure 5.25 Proportions of food groups in household diets in Great Britain, ……………………...2000

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Milk and dairy foodsFoods containing fat/sugar

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Nutrient intakes

This section considers trends in average nutrient intakes recorded in the Survey. Data for the period between 1940 and 1991 are shown in Table E10 and data for the period between 1992 and 2000 are shown in Table E11. Although the Survey has been conducted in a consistent way throughout the 60 years it has been running, the trends discussed here should be interpreted with some caution. The first reason for this is that although the Survey sample has been representative of the whole of Great Britain since 1950, the sample between 1940 and 1949 was drawn only from urban working class households. The second arises because the nutrient composition of many foods has changed with time, largely as a result of changes in agricultural or food manufacturing practices. Many of these changes are incorporated as they occur but some can only be included after they have been properly quantified in major analytical studies. In addition, these values refer to the nutritional value of the diet as brought into the home, although there is a standard adjustment for waste. There will have been changes in domestic cooking practices, in the period covered here, which could affect the amount of nutrients actually eaten.

This section, like that on expenditure and consumption, concentrates on the last twenty-five years (1975-2000), although the tables and figures cover the full range of years available (not showing every year in some cases).

Trends in the amount of food consumed by households throughout Britain are best seen from the trends in energy value (Figure 5.26). During the last 25 years, energy intakes have generally continued the long-term decline started in the mid-1960s and were 1,750 kcal per person per day in 2000, compared with 2,290 kcal per person per day in 1975. Possible contributory factors in this decline include lower energy needs in an increasingly sedentary population, a reduction in the contribution which eating at home makes to people’s total energy intakes and under-reporting of some foods (e.g. snacks).

Figure 5.26 Nutritional value of household food supplies, 1940 - 2000

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The contribution of fat, protein and carbohydrate to the intake of energy, from 1940 to 2000, is shown at Figure 5.27. Since the mid-1980s, the post-war trend has been reversed, with the contribution from carbohydrate increasing and that from fat decreasing. Figure 5.27 Trends in the percentage of food energy derived from fat, protein and carbohydrate, 1940 - 2000

Figures 5.28 and 5.29 show how intakes of, and the proportion of energy derived from, total fat and groups of fatty acids have changed since 1972 (data are not available for groups of fatty acids before this). Intakes of, and the proportion of energy derived from, total fat, saturates and monounsaturates all show a long term decline since 1975. In contrast, intakes of polyunsaturates showed a slight increase during the first half of the 1980s, since when they have remained fairly constant.

Figure 5.28 Trends in the intakes of total fat, saturated, monounsaturated and ……………..polyunsaturated fatty acids, 1972 - 2000

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Figure 5.29 Trends in the percentage of food energy derived from fat, saturated, monounsaturated, and polyunsaturated fatty acids 1972 …………….1972 - 2000

For total fat and saturates, this shows some progress towards the population average targets recommended in Dietary Reference Values8, which were for the proportion of food energy from total fat to be no more than 35 per cent and that from saturated fatty acids to be 11 per cent.

The changes seen in absolute intakes of total fat and the individual fatty acids, and the contribution that these make to energy intake, are due, at least in part, to changes in the consumption of specific foods. For example, there has been considerable decline in the consumption of whole milk, butter, margarine and lard, whilst the consumption of vegetable oils and low and reduced fat spreads has increased.

Vitamins and minerals

As would be expected with the long-term decline in energy intakes, the intakes of many other nutrients have also been falling. However, Figures 5.30 and 5.31 show that this does not necessarily imply that the nutrient density of the household diet has fallen.

Iron density (5.1 mg/1000 kcal in 1975; 5.8 mg/1000 kcal in 2000), calcium density (not shown; 440 mg/1000 kcal in 1975; 490 mg/1000 kcal in 2000) and folate density (93 mg/1000 kcal in 1979; 142 mg/1000 kcal in 2000) of the household diet are higher now than in the mid- to late-1970s.

_____________________________________________________________________ 8 Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991

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Figure 5.30 Trends in the intake of iron and the iron density of the household diet, 1940 - 2000

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igure 5.31 Trends in the intake of folate and the folate density of the household diet, 1979 - 2000

s the earlier part of this chapter reports, there have been some considerable hanges in the types of foods that are regularly consumed, as part of the ritish diet, over the last 25 years. This has resulted in changes in the ontribution that some foods make to the intake of certain nutrients.

or example, foods contributing to household intake of vitamin C in 1953, 975 and 2000 are shown at Figure 5.32. This clearly indicates that, whilst the take of vitamin C has increased slightly over the last 25 years, there have

een considerable changes in the relative contribution provided by different

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foods. The most notable changes have been a fall in the contribution from potatoes, and an increase in the contribution from other fruit products (mainly fruit juice), reflecting changes in consumption of these foods.

Figure 5.32 Main contributors to vitamin C intake from household food

Figure 5.33 shows the intake of vitamin A between 1969 and 2000. The graph shows the gradual decline in intakes of both total vitamin A (retinol equivalent) and retinol, since the mid 1980s, caused in part by the continuing decline in the consumption of liver. Care must be taken when interpreting the data for ß-carotene. Prior to 1990, there were few data available on the levels of individual carotenoids in foods, and hence carotene was assumed to be present as ß-carotene for the purpose of this Survey. About this time, however, data on the individual carotenoids, which have a lower activity, became available and were incorporated into the NFS resulting in an apparent reduction in intakes of ß-carotene equivalents in 1990.

Figure 5.33 Trends in the intake of vitamin A (retinol equivalent), retinol, and ß-carotene, 1969 - 2000

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Section 6

Income and Price Elasticities of Demand for Foods Consumed in the Home Valerie Lechene

Introduction

This part of the report presents the results of an analysis of the responsiveness of home consumption of a variety of foods to variations in incomes and prices over the period 1988 to 2000. It provides information on the way in which food expenditures and quantities vary with income across households and through time; as well as on the way in which they vary through time with prices, controlling for relevant household characteristics.

Until 1989 the reports of the National Food Survey provided estimates of price and income elasticities of demand. The price elasticities were obtained using a constant elasticity model of demand which was, by 1989, felt to be inappropriate both from an economic theoretic viewpoint and because of the inability of that model to explain significant variation evident in the NFS data.

Most of the elasticities were obtained by analysing each food in isolation, without attention to the issues that arise when choice among closely related foods is considered, for example, the impact of cross price effects on demand.

The results presented here come from a new research effort designed to address these issues. An initial analysis, presented in the 1999 Report of the National Food Survey, focused on demand for meat and fish. This report presents the results of an extension of this analysis to a wider variety of foods. It also updates the estimates for meat and fish presented in the 1999 Report using data from the year 2000.

Three sets of results are presented1.

• Estimates of own and cross price elasticities of demand for particular food groups and more narrowly defined foods, obtained using monthly aggregate information on food expenditures, prices and incomes.

• Estimates of income elasticities of demands for most food groups of the NFS and a number of more narrowly defined foods, obtained using information contained in household level variation in food expenditures and income.

• Revised estimates of income and price elasticities for meat, meat products and fish consumed at home, obtained using monthly aggregate data and information pertaining to the prices facing producers of food over the period of interest.

___________________________________________________________________________________ 1 Only a selection of charts produced in this project are provided in this publication. All charts can be found at www.defra.gov.uk (under statistics).

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The results are obtained using the Almost Ideal Demand System (AIDS) model described in the next sub-section. This is followed by the analysis of the price and income elasticities. The penultimate sub-section presents the analysis of the demands for meats, meat products and fish. The last sub-section concludes.

The demand model

Demand equations are estimated using the Almost Ideal Demand System, described in detail in the 1999 Report of the National Food Survey, and summarised now.

The Almost Ideal Demand System (AIDS) model2, as implemented here, relates the proportions of net family income spent on the foods of interest to the logarithm of net family income, the logarithm of prices, (income and prices both deflated by the retail price index3), and to household characteristics. The model takes the following form:

wi = αi + βi log(Y/m) + ΣTj=1 γijlog(pj) + ε

Here, wi is weekly expenditure on food i as a proportion of net family income per week. Y is net weekly family income inclusive of benefits, deflated by the retail price index and m is the number of household members. The pj are measures of prices of the foods, deflated by the retail price index, and T is the number of foods. The term ε is an unobserved component, capturing recording errors and transitory variations around long run rates of expenditures.

Price elasticities

Methodology

In order to estimate the price elasticities, the NFS data for the period 1988–2000 are aggregated to the monthly level, producing 156 monthly records for analysis. Each monthly aggregate is based on information from around 600 households (92,930 households over the whole period).

The expenditure shares used in this analysis are ratios of average expenditure per head across all households to average income per head across all households.

In calculating average expenditure per head (total expenditure by households in a survey month divided by the total number of household members in the month), households making zero expenditures are included since they tend to be offset by households who make expenditures which may be larger than average weekly expenditures. This expenditure measure is an unbiased estimate of the long run rate of weekly expenditure by households.

___________________________________________________________________________________ 2 “An Almost Ideal Demand System” A. Deaton and J Muellbauer, American Economic Review, Vol 70, 312-326, 1980. 3 Here and below, the retail price index is the All Items index covering all goods and services (source: Office for National Statistics).

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The average income per head employed in calculating expenditure shares is total recorded income in the survey month, divided by the total number of members in income recording households4.

The “prices” used in this aggregate analysis are “average real unit values”, calculated as ratios of total expenditure across all households in each month to total quantity entering the home food supply, deflated by the RPI.

In the price elasticity analysis, for each food (i), the term αi is a linear combination of average household characteristics and other variables, identifying:

• which of the 12 months the data refers to, intended to capture seasonal variation in expenditures,

• the proportion of households in a month in each of 11 household composition types5, and the average age of the head of household, to capture changes in the expenditure patterns that are linked with changes in the demographic composition of the population,

• the Press Stories Index, an indicator of the media coverage of meat related health issues, and a measure of public exposure to knowledge of the risk attached to various sorts of meat consumption6,

• a quadratic trend, intended to capture systematic changes in demand arising from changes in tastes and factors not captured by the variables included in the estimation.

The results presented here are obtained imposing the homogeneity and symmetry restrictions7, which follow from conventional consumer demand theory. These restrictions could only hold approximately for aggregate responses of the sort studied here and indeed there is some evidence that they fail to hold in the data. However, imposition of these restrictions did not result in large changes in the estimated price effects but did result in substantial increase in the precision of estimation.

Prior to the main analysis, each expenditure share, relative price and real log income series was examined for non-stationarity using standard time series methods. There was little evidence of non-stationarity. Accordingly, conventional methods for the analysis of stationary series were employed.

Own and cross price elasticities measure the proportionate rate of change in the quantity of a food demanded attendant on a unit proportionate change in the price of a food. Own price elasticities give this measure of responsiveness

___________________________________________________________________________________ 4 There is some non response on income questions in the NFS so the estimate of average income per head is based on a smaller sample than the estimate of average expenditure per head. Over the years 1988-2000, approximately 75% of households reported income, though the proportion is higher towards the end of the period. 5 The household composition types are: 1) 1 adult, 2) 1 adult + 1 or more children, 3) 2 adults, 4) 2 adults + 1 child, 5) 2 adults + 2 children, 6) 2 adults + 3 children, 7) 2 adults + 4 or more children, 8) 3 adults only, 9) 4 or more adults only, 10) 3 adults + 1 or 2 children, 11) 3 or more adults + 3 or more children. 6 The index measures media coverage of abattoir hygiene, E Coli 157, and BSE (Source Euro PA & Associates). 7 The homogeneity restriction imposes the requirement that equal proportionate changes in all prices and income should leave demand unchanged. The symmetry restriction imposes the requirement that the utility compensated cross price responses of demand for good i with respect to changes in the price of good j and of demand for good j with respect to changes in the price of good i should be equal.

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for changes in the price of the food under consideration. Cross price elasticities measure the responsiveness of demand for one food to changes in the price of another food. In both cases, the elasticity measures a demand response with income and all prices, except that under consideration, held constant. These elasticities typically vary with income and with the level of prices.

In the AIDS model, the influences of prices and income on the price elasticities pass entirely through their impact on the budget shares, and the elasticities are given by the following formula:

ηij = γij/ wi - ∆ij - βi(wj/ wi)

where ηij is the price elasticity for good i with respect to changes in the price of good j, and ∆ij = 1 if i = j, and ∆ij = 0 otherwise.

Own price elasticities are expected to be negative, indicating that an increase in the price of a good leads to a decrease in the demand for that good. Cross price elasticities can be negative, positive or zero, depending on whether the increase of the price of one good leads to a decrease in the quantity demanded of another good (the goods are complements), an increase in the quantity demanded of another good (the goods are substitutes) or does not have any effect on the quantity demanded of another good (the goods are unrelated).

Estimated own price elasticities

Estimated own price elasticities and estimated cross price elasticities of quantity demanded for the period 1988 to 2000 are given respectively in Tables 6.1 and 6.2. Table 6.1 also shows estimated standard errors8 and the average share of income spent on each food. Apart from the estimated own price elasticity for prepared fish, all the estimated own price elasticities are negative, as expected: the quantity of a food demanded is predicted to fall as its price rises.

Demand for “other cereals and cereal products” is nearly unit elastic at the expenditure share considered. In this situation, price variations leave expenditure approximately unchanged, demand falling and rising roughly at the same rate as price increases and decreases. Demands for fresh fish, sugar and other fruit and fruit products (mainly fruit juices) are also relatively sensitive to price changes with elasticities close to –0.80.

For all other goods, the own price elasticity is well below one in absolute value, indicating that as the price rises, demand falls at a slower rate than the price increases. For each of these foods, as price rises (falls), quantity demanded falls (rises) but by amounts such that expenditure on the food increases (decreases). The closer the elasticity is to zero the smaller the change in demand in response to a price change and the larger is the attendant change in expenditure. Of the foods covered in Table 6.1, the demands for fresh

___________________________________________________________________________________ 8 A confidence interval centred on an estimated elasticity, extending either side of it by twice the estimated standard error, can be regarded as containing the true value of the elasticity with probability 0.90

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potatoes, liquid wholemilk and skimmed milks, processed and shell fish, and prepared fish are the least sensitive to price changes.

Own price elasticities of demand for many of the foods studied here were published in the Report of the 1988 National Food Survey. Those elasticities were obtained using data for the period 1983-88. Comparing these with the results reported here, a number of differences are evident. In part these arise because in the earlier analysis no account was taken of cross price effects. The shorter period studied in the 1983-88 based analysis resulted in less accurate estimates than those reported here and some of the difference observed results from sampling variation in the estimates rather than actual changes in tastes. However there probably remains a significant element which is due to changes in consumers’ tastes, that is, changes in demand.

In any plausible model of demand, price elasticities depend upon relative prices and real income and both have changed between the 1980’s and 1990’s. In addition, in some respects, the nature of the foods contained in these broad food groupings and home food preparation technology have changed.

For some foods, for example fresh potatoes, processed vegetables, other fruit and fruit products, other cereals and cereal products and beverages, the changes in elasticities are small. For others there have been large changes. Notable in this respect are milk and cream, for which the estimated elasticity has fallen from close to zero (not statistically significant) to -0.34, sugar and preserves (down from -0.33 to -0.79), cheese (up from -1.19 to -0.35) and fresh fruit (up from -0.77 to -0.29).

Estimated cross price elasticities

Accurate estimation of many of the cross price elasticities is not possible because, over the time period considered here, there is rather little variation in the relative prices of many of the foods. Table 6.2 therefore, is limited to broad food groups.

Foods that are very close complements or substitutes will have large, respectively negative or positive, cross price elasticities. However, among the broad food groups considered in Table 6.2 we would not expect such strong dependencies, an expectation borne out in the estimated cross price elasticities which are generally small in magnitude.

Other influences on demand

Many of the variables other than prices included in the model have statistically significant influences on demand, though in some cases these are quite small. They are shown in the series of Figures 1 to 6 which show for six of the food groups studied (milk and cream, sugar and preserves, fresh potatoes, fresh green vegetables, fresh fruit, and bread), the influence of each type of demand determinant on expenditures as a share of income.

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For each food, the first figure (e.g. 1.1, 2.1) shows actual monthly expenditures as shares of income with the predicted share produced by the estimated model superimposed.

The subsequent figures in each set show the contribution to the estimated share of each of the main influences in the model, each normalised to have mean zero over the whole period of the analysis. Adding up each of these influences for a particular month produces the predicted share for that month expressed as a deviation from the mean share for the period 1988-2000. In viewing these figures careful attention should be paid to the scales of measurement on the vertical axes which varies across the figures.

For each food, the second figure (1.2, 2.2, …, 6.2) shows the impact of the fitted quadratic trend, together with the impact of income and of all prices combined.

The trend is falling for milk and cream, sugar and preserves, and fresh potatoes. For bread and fresh green vegetables, the impact of the quadratic trend is U-shaped, indicating an increase towards the end of the period. There is scarcely any trend in the demand for fresh fruit once account has been taken of other influences.

The income curve shows the impact on predicted shares of changes in income per head. In all cases, changes in income per head cause predicted shares to fall. In this period of generally increasing income per head this is in accord with the estimated income elasticities reported below which are uniformly less than one, indicating that, as income increases, quantities purchased increase, but at a slower rate than income, leading to a decrease in the budget shares.

The price curve in each set shows the combined influence of all prices on demand. These figures reflect the combined influence of own and cross price changes and the estimated sensitivity of consumers to these changes.

The third figure (1.3 to 6.3) shows the impact of changing demographic composition of households and the impact of the season of the year on predicted shares.

The effect of changing demographic composition of households is generally small but there are a few discernable trends. During the period there were small shifts in demographic composition in the direction of small households with fewer children and with older household members. This is associated with a decline in predicted shares for fresh potatoes, other cereals (which include cakes, biscuits and pizzas), processed vegetables (which include potato products) and cheese, and an increase for beverages, fresh fruit and fresh green vegetables9.

For many of the foods this is quite marked seasonality, with, for example, peaks in the summer for fresh fruit.

___________________________________________________________________________________ 9 Graphs for other cereals, processed vegetables, cheese and beverages are not shown here, see Footnote 1.

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Income elasticities

Methodology

Income elasticities are produced using information from cross sections of households drawn from the NFS. This household level data is analysed in the framework of the AIDS model described above, using pooled data taking three survey years at a time.

Prices do not appear in this cross sectional model. Price variation across households during short, three year periods, is driven mainly by variations in quality of foods and is affected by bulk discount purchasing. Consequently observed correlations in the cross section between expenditures made by households and prices paid are unlikely to be indicative of the price related demand responses which are the object of the price elasticity analysis described above.

Of course prices do vary from month to month during a survey year, genuinely reflecting changes in market conditions. However, the short three year periods studied contain insufficient price variation across time to allow estimation of price elasticities with these data. In the cross sectional analysis to produce income elasticity estimates, temporal price variation is controlled for by including month indicator variables in the estimated model.

The model estimated using the pooled cross sectional data is as follows:

wi = αi + βi log(Y/m) + δi log(Y/m)2 + ε

Here wi is expenditure (£/week) on food i expressed as a proportion of net family income (£/week), Y/m is net family income per head, and αi is a linear combination of household characteristics, as follows.

• The logarithm of household size, to account for possible economies of scale in food consumption.

• Indicators of 11 types of household composition.

• The age of the main diary keeper.

• An indicator of household freezer ownership.

• An indicator identifying households in receipt of benefit.

• Indicators of 9 regions of residence.

• Indicators identifying a household as an owner-occupier, a tenant in the private sector or a tenant in the public sector, so as to account for the income in kind accruing to owner-occupiers.

• Indicators identifying for which of the 36 months a household provided data.

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The results of the income elasticity analysis are presented in the next sub-section. The income elasticities reported there measure the proportionate rate of change in quantity of a food demanded attendant on a unit proportionate change in household income per head, prices and household characteristics held constant10. Like price elasticities, income elasticities typically vary with income and prices11. The variation can be substantial.

Note that the elasticity is also linked to the budget shares by the following formula.

λi =∂log(q)/ ∂log(Y)= ∂log(w)/ ∂log(Y)+1

A good with an income elasticity of demand greater than 1 is a “luxury”, in the sense that an increase of 1% in income is accompanied by an increase in quantity demanded greater than 1%, and the budget share of the good increases. For a “normal” good, an increase in income increases quantity demanded but by a smaller proportion than the increase in income, so that the budget share of such goods decreases. Finally, demand for “inferior” goods, and their budget shares, decrease with income. Luxuries have income elasticities greater than 1. Normal goods have income elasticities between zero and one, and inferior goods have negative income elasticities.

In the AIDS model used for analysis of the cross section data, the income elasticity for food i is given by the following formula:

λi = 1+(βi+ 2δilog(Y/m))/wi

Here βi is the coefficient on log real income per head and δi is the coefficient on squared log real income per head. This additional term, not appearing in the model for the aggregate data can be identified because of the large amount of variation in income available in the NFS cross sections.

Estimates of income elasticities are calculated using model estimates obtained from pooled survey data taken three years at a time. Each, three year, data set contains information on between 12,000 and 20,000 households, depending on the period considered. A data set of this sort of size is required for production of acceptably accurate estimates because of the substantial variation in expenditures across households.

This variation reflects some real differences across households in the long run rates of demand for foods, not controlled for in the analysis (e.g. by the demographic variables included in the model) but it mainly arises from substantial variation across time, within households, in amounts purchased. This arises because the NFS records food acquisitions during a one week period, and purchases, particularly of the more narrowly defined foods, occur at discrete points in time which for some households may not fall in the survey week.

___________________________________________________________________________________ 10 The income (Y) elasticity of quantity demanded (q) of a food is the partial derivative: ∂log(q)/ ∂log(Y). 11 As the income elasticity formula shows, the effect of prices passes entirely via the budget shares.

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Estimated income elasticities, 1998 - 2000

Table 6.3 shows the estimated income elasticities obtained using pooled NFS data for 1998 – 2000, together with estimated standard errors and the average budget shares (%) at which they are evaluated12.

For most goods, the estimated income elasticity is significantly different from zero. There is considerable variation across foods. The results strongly suggest that liquid wholemilk and margarine are “inferior” goods, and that all the other foods are “normal” goods. None of the foods are “luxury” goods. These conclusions and those drawn in the remainder of this sub-section refer to demands by households with around average income and with average values of the demographic characteristics. Such “average households” have the reported average values for shares of income spent on foods.

The results indicate that income elasticities are relatively high for processed cheese, fish, fresh green vegetables, fresh fruit and fruit juices. However, none of the estimated elasticities exceeds 0.50, and many are lower. For all foods consumed in the home, the income elasticity of demand is 0.20.

The estimated income elasticities are not statistically significantly different from zero for the following foods: mutton and lamb, other poultry, frozen meat, eggs, fats, sugar and preserves, frozen peas, frozen chips and other convenience potato products, apples, and tea. Apart from mutton and lamb, frozen meats, and fats these foods have amongst the smallest budget shares of the foods considered.

Stability, 1979 - 2000

Figures 7.1 to 7.4 show estimates of income elasticities for 16 of the major food groupings for the period 1979 to 2000. These were obtained by analysing 3 years of data at a time, 1979–1981, 1980–1982, through to 1998–2000. This “rolling” analysis was done in order to reduce the sampling variation in the estimated elasticities. It also has the effect of slightly smoothing any temporal changes in elasticities. For each three year period the estimated elasticity is calculated using the mean expenditure share and mean log income per head for the three year period.

The income elasticities in Figures 7.1 to 7.4 relate to a kind of “average household”, which changes through time, in the sense that they have been calculated at average budget shares and income per head that are specific to the years at which the elasticities are calculated. Income elasticities do vary considerably with household income per head.

Tests of the hypothesis of the constancy of the parameters of the demand system, as opposed to the elasticities discussed above, indicate a degree of non-constancy, but the variation through time is, for most foods, quite small, and the rejection of the hypothesis is in part due to the large sample sizes employed, which allow accurate estimation of small differences in

___________________________________________________________________________________ 12 These budget shares differ from those given in Table 1 because of the shorter period considered in the cross sectional analysis of income elasticities.

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coefficients. For a few foods there have been large and statistically significant changes in the demand system’s parameters. For this reason, the income elasticities reported in Table 6.3 are derived from recent data on expenditures and income.

For “all foods”, the estimated elasticity is close to constant through time. The standard errors in Table 6.3 give a good idea of the sampling variation arising in each single three year analysis. A 90% confidence interval for an estimated elasticity lies approximately plus and minus two times the standard error around the value of the estimated elasticity, for example plus or minus 0.04 in the case of “all foods”. Thus with an estimated value of 0.20, there is 0.90 probability that the actual elasticity lies between 0.17 and 0.24.

The graphs, all drawn to a common vertical scale, generally indicate only small changes in income elasticities through time. There is a general downward drift in the income elasticity for cakes and biscuits, from a level of around 0.30 (±.08) at the start of the 1980’s to a value around 0.15 (±.08) by the end of the 1990’s. For a few other foods (for example cheese) there is some moderate variation through the 20 year period but no really strong trends up or down.

There are a few strong trends among the foods for which income elasticities are not graphed in Figures 7.1 to 7.4 (see footnote 1). The elasticity for frozen convenience cereal foods drops sharply from around 0.80 to around 0.20 during the 1980’s and then remains fairly constant. There is a similar but less dramatic fall in the elasticity for frozen chips and other convenience potato products, from around 0.40 in 1980 to around 0.10 in 1987. Both of these changes are possibly due to introduction of new products. The elasticity for margarine falls steadily from a starting value around zero through the 1990’s to around -0.35.

Variation in elasticities through time can arise because of changes in the mean budget share and income per head at which it is evaluated, because of changes in the attributes of foods within the classes considered and because of changes in the demand system’s parameters, the latter reflecting changes in households’ preferences and perhaps being in part due to changes in the attributes of foods.

Meats, Meat products and Fish

The 1999 Report of the National Food Survey presented the results of an analysis of the responsiveness to variations in income and prices, of meat, meat products and fish consumed in the home, over the period 1979 to 199913. This Section updates these results incorporating year 2000 data and briefly reports on further investigation of demand for these foods.

Estimated own price elasticities and income elasticities of demand are shown in respectively Tables 6.4 and 6.5.

___________________________________________________________________________________ 13 Price elasticity estimates were calculated using data only for the period 1988-98.

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For all foods the estimated own price elasticities are negative. Demand for mutton and lamb is highly price elastic whereas the other foods all have estimated elasticities smaller than one in absolute value. The results are similar to those given in the 1999 Report (shown in the two left hand columns of Table 6.4), deviating by less than one standard error in every case.

All of the foods have estimated income elasticities indicating that they are “normal goods”. Quantity purchased is higher in households with higher income per head, but by a lesser proportionate amount than the proportionate differences in per capita incomes. These latest results are similar to those given in the 1999 Report and none of the small differences are statistically significant.

In the course of the research conducted this year the reliability of the estimated demand elasticities for meat, meat products and fish was investigated, focusing on the following issue.

It is possible that the price effects revealed in the NFS are a combination of demand and supply side effects. This would happen if factors affecting producers costs, and so the prices at which they are willing to sell, also affect consumers demands. The recent issues concerning meat safety are potentially such a factor, possibly causing increases in production costs for farmers and shifting demand schedules.

The model was re-estimated14 using standard econometric techniques applied in this situation. The results suggest that there is only cause for concern about the reliability of the elasticities for beef and veal and other meat products. For all other foods, re-estimation produces results very similar to those in Table 6.4.

This has been a period of some turbulence in the markets for these two foods and it is possible that this is the cause of a part of the differences observed using the two estimation procedures. Influences on the supply side of the market may not have been fully captured in the re-estimation and its results are not regarded as sufficiently robust for publication at this time. It is concluded that the results for beef and veal and other meat products shown in Table 6.4 are the most reliable available at this time. However they are less reliable than the other results presented there, and should be used with caution.

___________________________________________________________________________________ 14 Various producer prices are used as instrumental variables in a simultaneous equations analysis of these food markets. Estimates were obtained using the three stage least squares procedure (Greene, Econometric Analysis, 4th edition, 2000, Prentice Hall) with homogeneity and symmetry restrictions imposed.

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Concluding remarks

The responsiveness of households’ food consumption to changes in prices and differences in income is a topic of great interest, as both prices and the distribution and level of income are affected by government and EU policy. Taxes and subsidies affect the distribution of incomes and it is important to measure how food consumption responds to these interventions. UK and EU regulations that affect producers’ costs have an impact on the prices at which producers supply foods to the market and it is important to measure consumers’ responses to these changes.

Measuring these responses is a difficult endeavour because the nature of foods and food preparation technology are rapidly changing, and because consumers’ tastes are changing, for example as a result of changes in the allocation of time to household and other tasks.

This Section has presented estimates of the responsiveness of demands for foods to prices and income, controlling for changes in household characteristics using the continuous records of household food purchases provided by the National Food Survey.

Income elasticities for most goods and own price elasticities for some goods appear to be changing slowly through time, but some price elasticities appear to change considerably.

The new Expenditure and Food Survey (EFS), formed from the merger of the National Food Survey with the Family Expenditure Survey has more accurate information on household income, information on expenditures on goods other than foods, more detail of the characteristics of households and their members, and more accurate information on food expenditures. The EFS offers the prospect of a substantially refined analysis of demand for foods and potentially answers to questions so far unresolved.

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Table 6.1 Own price elasticities and standard errors, 1988-2000

Budget share Own Price Standard Lower 90% Upper 90%(%) Elasticity(a) error confidence limit confidence limit

Milk and cream 1.32 -0.36 0.13 -0.56 -0.15of which: Liquid wholemilk and skimmed milks 0.95 -0.17 0.17 -0.45 0.11Cheese 0.46 -0.35 0.15 -0.60 -0.10Carcase meat 1.15 -0.69 0.16 -0.96 -0.43Other meat and meat products 2.35 -0.52 0.12 -0.72 -0.32Fresh fish 0.16 -0.80 0.18 -1.10 -0.49Processed and shell fish 0.10 -0.17 0.15 -0.42 0.08Prepared fish 0.25 0.00 0.16 -0.27 0.26Frozen fish 0.18 -0.32 0.16 -0.59 -0.06Eggs 0.18 -0.28 0.17 -0.56 0.00Fats 0.36 -0.75 0.14 -0.98 -0.53Sugar and preserves 0.18 -0.79 0.16 -1.05 -0.53Fresh potatoes 0.28 -0.12 0.05 -0.20 -0.03Fresh green vegetables 0.25 -0.66 0.08 -0.79 -0.53Other fresh vegetables 0.51 -0.33 0.10 -0.49 -0.17Processed vegetables 0.84 -0.60 0.13 -0.82 -0.38of which: Frozen peas 0.05 -0.68 0.19 -0.98 -0.37 Frozen convenience potato products 0.09 -0.58 0.13 -0.79 -0.36Fresh fruit 0.71 -0.29 0.12 -0.48 -0.10of which: Bananas 0.15 -0.32 0.09 -0.47 -0.17Other fruit and fruit products 0.35 -0.81 0.16 -1.07 -0.55of which: Fruit juices 0.19 -0.55 0.16 -0.81 -0.30Bread 0.69 -0.40 0.12 -0.61 -0.20Other cereals and cereal products 1.58 -0.94 0.10 -1.11 -0.78of which: Cakes and pastries 0.25 -0.56 0.16 -0.82 -0.30 Frozen convenience cereal foods 0.13 -0.69 0.28 -1.15 -0.24Beverages 0.44 -0.37 0.11 -0.55 -0.19(a) Homogeneity and symmetry imposed

indicates significance at 1% levelindicates significance at 5% levelindicates significance at 10% level

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Table 6.2 Own and cross price elasticities, 1988-2000 (a), (b), (c)

price 1 price 2 price 3 price 4 price 5 price 6 price 7 price 8 price 9 price 10 price 11 price 12 price 13 price 14 price 15 price 16 price 17 price 18 price 19 price 201 Milk and cream -0.36 0.34 0.04 -0.09 0.38 0.56 -0.01 -0.11 -0.40 -0.16 -0.20 -0.24 -0.02 0.05 -0.13 -0.27 0.27 -0.14 -0.05 -0.042 Cheese 0.12 -0.35 -0.01 0.02 0.06 0.02 -0.09 0.01 0.07 0.14 0.43 -0.13 -0.20 0.23 -0.03 -0.04 -0.29 0.24 0.02 -0.023 Carcase meat 0.05 -0.02 -0.69 0.26 0.15 0.40 0.20 0.07 0.15 0.21 0.08 0.19 -0.11 -0.09 -0.02 -0.17 0.21 -0.12 -0.03 0.194 Other meat and meat products -0.14 0.10 0.53 -0.52 -0.02 0.09 0.35 -0.04 0.03 0.01 -0.26 -0.11 0.00 -0.01 -0.11 -0.11 -0.04 0.11 0.27 0.015 Fresh fish 0.05 0.02 0.02 0.00 -0.80 -0.06 0.11 -0.09 0.14 -0.13 0.01 0.02 0.00 0.00 -0.06 0.04 0.10 0.08 0.05 0.006 Processed and shell fish 0.04 0.00 0.04 0.00 -0.04 -0.17 -0.06 0.04 0.02 0.03 0.09 0.05 -0.02 0.00 0.02 -0.02 0.05 -0.03 0.01 -0.087 Prepared fish 0.00 -0.05 0.04 0.04 0.17 -0.15 0.00 -0.05 -0.22 -0.09 -0.15 -0.01 0.00 -0.13 0.01 -0.07 -0.22 0.01 0.01 -0.098 Frozen fish -0.01 0.01 0.01 0.00 -0.10 0.06 -0.03 -0.32 0.19 0.01 0.03 0.05 0.05 0.06 -0.07 0.02 0.13 -0.02 -0.01 -0.109 Eggs -0.05 0.03 0.02 0.00 0.16 0.04 -0.16 0.20 -0.28 -0.10 0.20 0.05 -0.08 0.02 -0.08 0.06 0.00 -0.01 0.02 0.02

10 Fats -0.04 0.11 0.07 0.00 -0.30 0.12 -0.13 0.03 -0.19 -0.75 0.02 0.00 0.14 -0.07 0.01 -0.15 0.21 0.08 -0.03 0.0211 Sugar and preserves -0.02 0.16 0.01 -0.02 0.01 0.16 -0.10 0.03 0.20 0.01 -0.79 -0.04 0.11 -0.03 -0.01 0.04 0.07 -0.04 -0.03 0.0812 Fresh potatoes -0.05 -0.08 0.04 -0.01 0.04 0.15 -0.02 0.07 0.07 0.00 -0.06 -0.12 0.03 0.02 -0.02 -0.02 -0.09 0.00 -0.02 0.0713 Fresh green vegetables 0.00 -0.11 -0.02 0.00 0.00 -0.05 0.00 0.08 -0.10 0.09 0.16 0.02 -0.66 0.01 0.00 -0.01 0.12 -0.02 0.03 0.0914 Other fresh vegetables 0.02 0.26 -0.04 0.00 -0.01 0.00 -0.27 0.17 0.05 -0.10 -0.09 0.04 0.01 -0.33 0.03 0.09 0.05 0.04 -0.05 -0.0215 Processed vegetables -0.07 -0.06 -0.01 -0.04 -0.35 0.14 0.05 -0.31 -0.39 0.02 -0.05 -0.05 -0.02 0.05 -0.60 -0.05 0.03 -0.02 0.06 -0.1916 Fresh fruit -0.14 -0.07 -0.11 -0.03 0.16 -0.15 -0.20 0.06 0.25 -0.30 0.16 -0.06 -0.04 0.12 -0.04 -0.29 0.11 -0.10 -0.06 0.1017 Other fruit and fruit products 0.07 -0.22 0.06 -0.01 0.23 0.17 -0.30 0.25 0.00 0.20 0.13 -0.11 0.17 0.03 0.01 0.05 -0.81 -0.02 -0.03 0.1518 Bread -0.07 0.36 -0.07 0.03 0.36 -0.22 0.03 -0.07 -0.04 0.15 -0.14 -0.01 -0.05 0.05 -0.02 -0.10 -0.04 -0.40 0.07 0.1219 Other cereals and cereal products -0.05 0.07 -0.05 0.18 0.48 0.16 0.06 -0.10 0.20 -0.15 -0.29 -0.09 0.22 -0.16 0.11 -0.13 -0.13 0.15 -0.94 -0.3020 Beverages -0.01 -0.02 0.07 0.00 0.00 -0.33 -0.16 -0.23 0.04 0.02 0.21 0.11 0.15 -0.02 -0.10 0.06 0.19 0.08 -0.08 -0.37(a) An entry on the diagonal is the own price elasticity of the demand for the good with respect to its own price (b) An entry off the diagonal, eg row 2 column 1 is the price elasticity of demand for cheese with respect to the price of milk and cream. (c) Homogeneity and symmetry imposed

significant at 1% levelsignificant at 5% levelsignificant at 10% level

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Table 6.3 Income elasticities of the demand for foods, 1998-2000 (a)

Budget Income Standard Lower 90% Upper 90%Share Elasticity Error confidence limit confidence limit

All Foods 15.07 0.20 0.02 0.17 0.23Milk and cream 1.26 0.05 0.03 0.01 0.10of which: Liquid wholemilk 0.35 -0.17 0.06 -0.27 -0.07 Yoghurt 0.23 0.19 0.06 0.10 0.29Cheese 0.46 0.23 0.05 0.15 0.32of which: Natural cheese 0.41 0.22 0.06 0.13 0.31 Processed cheese 0.05 0.32 0.08 0.19 0.44Carcase meat 0.94 0.20 0.04 0.13 0.26of which: Beef and veal 0.48 0.25 0.05 0.17 0.34 Mutton and lamb 0.22 0.15 0.09 0.01 0.29 Pork 0.23 0.13 0.07 0.02 0.23

Other meat and meat products 2.54 0.19 0.03 0.14 0.24of which: Bacon and ham, uncooked 0.33 0.18 0.05 0.10 0.27 Broiler chicken, uncooked 0.41 0.16 0.06 0.06 0.26 Other poultry 0.15 0.16 0.12 -0.04 0.35 Frozen meat 0.32 0.03 0.08 -0.10 0.17Fish 0.70 0.27 0.05 0.20 0.35Eggs 0.17 -0.01 0.05 -0.10 0.08Fats 0.35 0.06 0.04 0.00 0.13of which: Butter 0.11 0.20 0.06 0.11 0.30 Margarine 0.03 -0.37 0.14 -0.60 -0.14Sugar and preserves 0.16 0.00 0.05 -0.08 0.09Fresh potatoes 0.31 0.09 0.04 0.02 0.15Fresh green vegetables 0.29 0.27 0.05 0.20 0.35Other fresh vegetables 0.53 0.22 0.04 0.15 0.29Processed vegetables 0.90 0.12 0.04 0.06 0.18of which: Frozen peas 0.04 0.06 0.11 -0.12 0.24 Frozen chips and other 0.12 0.05 0.07 -0.07 0.18Fresh fruit 0.79 0.30 0.03 0.25 0.35of which: Apples 0.06 -0.07 0.14 -0.29 0.16 Oranges 0.16 0.23 0.05 0.15 0.31 Bananas 0.19 0.12 0.04 0.06 0.19Other fruit and fruit products 0.33 0.37 0.06 0.28 0.46of which: Fruit juices 0.19 0.45 0.06 0.35 0.56Bread 0.68 0.12 0.03 0.07 0.17Cakes and biscuits 0.71 0.13 0.04 0.06 0.19Other cereals and cereal products 1.04 0.19 0.04 0.13 0.25of which: Breakfast cereals 0.33 0.19 0.05 0.12 0.27 Frozen convenience cereal foods 0.15 0.17 0.08 0.03 0.31Beverages 0.44 0.10 0.05 0.02 0.18of which: Tea 0.19 -0.02 0.06 -0.12 0.08 Instant coffee 0.17 0.16 0.07 0.04 0.28(a) Variations in income elasticities over the period 1979 to 2000 are shown in Figures 7.1 to 7.4. For all foods, the estimated elasticity was close to 0.20 throughout the period.

indicates significance at the 1% levelindicates significance at the 5% levelindicates significance at the 10% level

103

104

Table 6.4 Own price elasticities of the demand for meats, meat products and fish(a)

Table 6.5 Income elasticities of the demand for meats, meat products and fish, 1998-2000 Budget Income Standard Share Elasticity Error Beef and veal 0.48 0.25 0.05 Mutton and lamb 0.22 0.15 0.09 Pork 0.23 0.13 0.07 Bacon and ham, uncooked 0.33 0.18 0.05 Bacon and ham, cooked, incl. canned 0.23 0.22 0.05 Poultry, uncooked 0.56 0.16 0.06 Poultry, cooked, not purchased in cans 0.15 0.31 0.08 All other meats and meat products 1.26 0.18 0.04 Fresh fish 0.16 0.31 0.09 Processed and shell fish 0.09 0.51 0.10 Prepared (cooked, canned, bottled not frozen products) 0.25 0.29 0.07 Frozen fish including fish products 0.20 0.11 0.08 All meats 3.47 0.19 0.03 All fish 0.70 0.27 0.05

1988-1998 1988-2000 Own Price Standard Own Price Standard Elasticity Error Elasticity Error Beef and veal -0.46 0.16 -0.45 0.16 Mutton and lamb -1.23 0.12 -1.29 0.13 Pork -0.94 0.12 -0.82 0.10 Bacon and ham, uncooked -0.80 0.11 -0.78 0.11 Bacon and ham, cooked, incl. canned -0.71 0.19 -0.76 0.16 Poultry, uncooked -0.63 0.11 -0.52 0.10 Poultry, cooked, not purchased in cans -0.90 0.16 -0.77 0.15 All other meats and meat products -0.26 0.12 -0.26 0.12 Fresh fish -0.75 0.17 -0.69 0.15 Processed and shell fish -0.10 0.14 -0.18 0.13 Prepared (cooked, canned, bottled not frozen products) -0.03 0.15 -0.05 0.13 Frozen fish including fish products -0.38 0.16 -0.32 0.13 (a) Estimates obtained with homogeneity and symmetry imposed.

105

Figure 1.1: Milk and Cream - January 1988 to December 2000

0

0.2

0.4

0.6

0.8

1

1.2

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1.6

1.8

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00Time

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Figure 1.2: Underlying T rend in Demand, P redicted E ffect of P rices and of Income of milk and cream

-0.4

-0.3

-0.2

-0.1

0

0.1

0.2

0.3

May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Prices Predic ted Effec t of Incom e Underlying Trend in Demand

Figure 1.3: P redicted E ffect of Demographics and Predicted Seasonal E ffect of milk and cream

-0 .08

-0 .06

-0 .04

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0

0 .02

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0 .06

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Jan -88 May-89 Sep-90 F eb-92 Jun -93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Dem ographics Predic ted Seasonal Effect

Figure 2.1: Sugar and Preserv es - January 1988 to December 2000

0

0.05

0.1

0.15

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Figure 2.2: Underlying T rend in Demand, P redicted E ffect of P rices and of Income of sugars and preserv es

-0.06

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0

0.02

0.04

0.06

0.08

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Prices Predic ted Effec t of Incom e Underlying Trend in Demand

Figure 2.3: P redicted E ffect of Demographics and Predicted Seasonal E ffect of sugars and preserv es

-0.01

-0.005

0

0.005

0.01

0.015

0.02

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Dem ographics Predic ted Seasonal Effect

106

Figure 3.1: Fresh Green Vegetables - January 1988 to December 2000

0

0.05

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Figure 3.2: Underlying T rend in Demand, P redicted E ffect of P rices and of Income of fresh green

v egetables

-0.05

-0.04

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-0.02

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0

0.01

0.02

0.03

0.04

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Prices Predic ted Effec t of Incom e Underlying Trend in Demand

Figure 3.3: P redicted E ffect of Demographics and Predicted Seasonal E ffect of fresh green v egetables

-0.05

-0.04

-0.03

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0

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Dem ographics Predic ted Seasonal Effect

Figure 4.1: Fresh Fruit - January 1988 to December 2000

0

0.2

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0.6

0.8

1

1.2

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Actual Budget Shares (%) Predic ted Budget Shares (%)

Figure 4.2: Underlying T rend in Demand, P redicted E ffect of P rices and of Income of fresh fruit

-0 .15

-0 .1

-0 .05

0

0 .05

0 .1

Jan -88 May-89 Sep-90 F eb-92 Jun -93 Nov-94 Mar-96 Aug-97 D ec-98 Apr-00

T ime

Predic ted Effec t of Prices Predic ted Effec t of Incom e Underlying Trend in Demand

Figure 4.3: P redicted E ffect of Demographics of fresh fruit

-0 .15

-0 .1

-0 .05

0

0 .05

0 .1

0 .15

Jan -88 May-89 Sep-90 F eb-92 Jun -93 Nov-94 Mar-96 Aug-97 D ec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics Predic ted Seasonal Effect

107

Figure 5.3: P redicted E ffect of Demographics and Predicted Seasonal E ffect of fresh potatoes

-0.05

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

0.04

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Dem ographics Predic ted Seasonal Effect

Figure 6 .1: Bre ad - J anuary 198 8 to De ce m ber 200 0

0

0.2

0.4

0.6

0.8

1

1.2

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Actual Budget Shares (%) Predic ted Budget Shares (%)

F igure 6 .2: Underlying Tre nd in Dem a nd, Pred ic ted Effect o f Pric es and o f Incom e of Bread

-0.2

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-0.1

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0.05

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0.2

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Prices Predic ted Effec t of Incom e Underlying Trend in Demand

Figure 6 .3: Pred ic ted Effe ct o f De m ograph ics and Pred ic ted Se asona l E ffec t o f B rea d

-0.04

-0.03

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0

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0.03

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Dem ographics Predic ted Seasonal Effect

Figure 5.1: Fresh Potatoes - January 1988 to December 2000

0

0.1

0.2

0.3

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0.6

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Actual Budget Shares (%) Predic ted Budget Shares (%)

Figure 5.2: Underlying T rend in D emand, P redicted E ffect of P rices and of Income of fresh potatoes

-0.08

-0.06

-0.04

-0.02

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0.02

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0.08

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Predic ted Effec t of Prices Predic ted Effec t of Incom e Underlying Trend in Demand

109

Figure 7 .1: Incom e E las tic ity for M ilk an d C ream , Ch eese, Carcase M eat, an d O th er M ea t and M eat P ro duc ts, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Milk and cream Cheese Carcase meat Other meat and meat products

Figure 7.3: Income Elasticity for Fresh Potatoes, Fresh G reen Vegetables, O ther Fresh Vegetables and Processed Vegetables, 1979 to

2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Fresh potatoes Fresh green vegetables Other fresh vegetables Processed vegetables

Figure 7 .2: Incom e Elastic ity for Fish , Eggs, Fats , and Sugar and Preserves, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Fish Eggs Fats Sugar and preserves

Figure 7 .4: Incom e Elastic ity for Fresh Fru it, O ther Fru it and Fru it Products, Bread, Cakes and b iscuits , 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Fresh fruit Other fruit and fruit products Bread Cakes and biscuits

108

109

List of Appendices

Appendix A Structure of the Survey Appendix B Supplementary Tables for the Main Survey Appendix C Supplementary Tables for the Eating out Survey Appendix D Supplementary Tables for Regional Data Appendix E Tables of Historical Data

109

1

Section 6

Supplementary Charts not published in the paper version of the 2000 NFS Annual Report*

List of supplementary charts

pages

Figures 1.1-12.6 Price elasticities 2-13

Figures 13.1-13.19 Income elasticities

14-18

*Figure 1.1 (same in the report) Figure 3.1 (shown as Figure 2.1 in the report) Figure 4.1 (shown as Figure 5.1 in the report) Figure 5.1 (shown as Figure 3.1 in the report) Figure 8.1 (shown as Figure 4.1 in the report) Figure 10.1 (shown as Figure 6.1 in the report) have all been ..reproduced in the section for ease of reference.

1. Figures 1.2 to 1.6 (same in the report) Figures 3.2 to 3.6 (shown as Figures 2.2 to 2.6 in the report) Figures 4.2 to 4.6 (shown as Figures 5.2 to 5.6 in the report) Figures 5.2 to 5.6 (shown as Figures 3.2 to 3.6 in the report) Figures 8.2 to 8.6 (shown as Figures 4.2 to 4.6 in the report) Figures 10.2 to 10.6 (shown as Figures 6.2 to 6.6 in the report) show the same information as Figures 1.2 and 1.3 (same in this section) Figures 2.2 and 2.3 (shown as Figures 3.2 and 3.3 in this section) Figures 3.2 and 3.3 (shown as Figures 5.2 and 5.3 in this section) Figures 4.2 and 4.3 (shown as Figures 8.2 and 8.3 in this section) Figures 5.2 and 5.3 (shown as Figures 4.2 and 4.3 in this section) Figures 6.2 and 6.3 (shown as Figures 10.2 and 10.3 in this section) except that the five curves are separated into five separate charts.

2. It should be noted that a larger scale has been used for each of these .. ……………...than in the report.

2

Figure 1.1: Milk and Cream - January 1988 to December

2000

0

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1

1.2

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Figure 1.2: Underlying T rend in Demand of milk and cream

-0.1

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

Tim e

Underlying Trend in Demand

Figure 1.3: P redicted E ffect of Prices of milk and cream

-0.12

-0.1

-0.08

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Predic ted Effec t of Prices

Figure 1.4: P redicted E ffect of Income of milk and cream

-0.4

-0.3

-0.2

-0.1

0

0.1

0.2

0.3

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Predic ted Effec t of Incom e

Figure 1.5: P redicted E ffect of Demographics of milk and cream

-0.004

-0.002

0

0.002

0.004

0.006

0.008

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Predic ted Effec t of Dem ographics

Figure 1.6: P redicted Seasonal E ffect of milk and cream

-0.08

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Jan-88 M ay-89 Sep-90 Feb-92 Jun-93 Nov-94 M ar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

3

Figure 2.1: Cheese - January 1988 to December 2000

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Figure 2.2: Underlying T rend in D emand of cheese

-0.03

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Underlying Trend in Demand

Figure 2.3: P redicted E ffect of Prices of cheese

-0.06

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0

0.01

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 2.4: P redicted E ffect of Income of cheese

-0.15

-0.1

-0.05

0

0.05

0.1

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 2.5: P redicted E ffect of Demographics of cheese

-0.02

-0.015

-0.01

-0.005

0

0.005

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0.015

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 2.6: P redicted Seasonal E ffect of cheese

-0.03

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0.04

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

4

Figure 3.1: Sugar and Preserv es - January 1988 to

December 2000

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Figure 3.2: Underlying T rend in Demand of sugar and preserves

-0.06

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0.08

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Underlying Trend in Demand

Figure 3.3: P redicted E ffect of Prices of sugar and preserv es

-0.008

-0.006

-0.004

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0.002

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0.008

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 3.4: P redicted E ffect of Income of sugar and preserves

-0.05

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0

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Predic ted Effec t of Incom e

Figure 3.5: P redicted E ffect of Demographics of sugar and preserv es

-0.002

-0.0015

-0.001

-0.0005

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0.0025

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Predic ted Effec t of Dem ographics

Figure 3.6: P redicted Seasonal E ffect of sugar and preserves

-0.01

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0.02

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

5

Figure 4.1: Fresh Potatoes - January 1988 to December

2000

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Figure 4.2: Underlying T rend in D emand of fresh potatoes

-0 .06

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Jan -88 May-89 Sep-90 F eb-92 Jun -93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Underlying Trend in Demand

Figure 4.3: P redicted E ffect of Prices of fresh potatoes

-0.06

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0.08

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 4.4: P redicted E ffect of Income of fresh potatoes

-0.08

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0

0.02

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0.06

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 4.5: P redicted E ffect of Demographics of fresh potatoes

-0.02

-0.015

-0.01

-0.005

0

0.005

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0.015

0.02

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 4.6: P redicted Seasonal E ffect of fresh potatoes

-0.05

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0

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Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

6

Figure 5.1: Fresh Green Vegetables - January 1988 to

December 2000

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0.4

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

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Figure 5.2: Underlying T rend in D emand of fresh green v egetables

-0.015

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0

0.005

0.01

0.015

0.02

0.025

0.03

0.035

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Underlying Trend in Demand

Figure 5.3: P redicted E ffect of Prices of fresh green v egetables

-0.015

-0.01

-0.005

0

0.005

0.01

0.015

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 5.4: P redicted E ffect of Income of fresh green v egetables

-0.05

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

0.04

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 5.5: P redicted E ffect of Demographics of fresh green v egetables

-0.01

-0.008

-0.006

-0.004

-0.002

0

0.002

0.004

0.006

0.008

0.01

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 5.6: P redicted Seasonal E ffect of fresh green v egetables

-0.05

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

7

Figure 6.1: Other Fresh Vegetables - January 1988 to

December 2000

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Act

ual a

nd P

redi

cted

Bud

get S

hare

s

Actual Budget Shares (%) Predic ted Budget Shares (%)

Figure 6.2: Underlying T rend in D emand of other fresh v egetables

-0.015

-0.01

-0.005

0

0.005

0.01

0.015

0.02

0.025

0.03

0.035

0.04

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Underlying Trend in Demand

Figure 6.3: P redicted E ffect of Prices of other fresh v egetables

-0.02

-0.01

0

0.01

0.02

0.03

0.04

0.05

0.06

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 6.4: P redicted E ffect of Income of other fresh v egetables

-0.1

-0.08

-0.06

-0.04

-0.02

0

0.02

0.04

0.06

0.08

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 6.5: P redicted E ffect of Demographics of other fresh v egetables

-0.008

-0.006

-0.004

-0.002

0

0.002

0.004

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 6.6: P redicted Seasonal E ffect of other fresh v egetables

-0.05

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

8

Figure 7.1: P rocessed Vegetables - January 1988 to

December 2000

0

0.2

0.4

0.6

0.8

1

1.2

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Act

ual a

nd P

redi

cted

Bud

get S

hare

s

Actual Budget Shares (%) Predic ted Budget Shares (%)

Figure 7.2: Underlying T rend in D emand of processed v egetables

-0.06

-0.05

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Underlying Trend in Demand

Figure 7.3: P redicted E ffect of Prices of processed v egetables

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

0.04

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 7.4: P redicted E ffect of Income of processed v egetables

-0.25

-0.2

-0.15

-0.1

-0.05

0

0.05

0.1

0.15

0.2

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 7.5: P redicted E ffect of Demographics of processed v egetables

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 7.6: P redicted Seasonal E ffect of processed v egetables

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

0.04

0.05

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

9

Figure 8.1: Fresh Fruit - January 1988 to December

2000

0

0.2

0.4

0.6

0.8

1

1.2

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Actu

al a

nd P

redi

cted

Bud

get S

hare

s

Ac tual Budget Shares (%) Predic ted Budget Shares (%)

Figure 8.2: Underlying T rend in D emand of fresh fruit

-0.006

-0.004

-0.002

0

0.002

0.004

0.006

0.008

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Underlying Trend in Demand

Figure 8.3: P redicted E ffect of Prices of fresh fruit

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

0.04

0.05

0.06

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 8.4: P redicted E ffect of Income of fresh fruit

-0.15

-0.1

-0.05

0

0.05

0.1

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 8.5: P redicted E ffect of Demographics of fresh fruit

-0.02

-0.015

-0.01

-0.005

0

0.005

0.01

0.015

0.02

0.025

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 8.6: P redicted Seasonal E ffect of fresh fruit

-0.15

-0.1

-0.05

0

0.05

0.1

0.15

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

10

Figure 9.1: Other Fruit - January 1988 to D ecember

2000

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Act

ual a

nd P

redi

cted

Bud

get S

hare

s

Actual Budget Shares (%) Predic ted Budget Shares (%)

Figure 9.2: Underlying T rend in D emand of other fruit

-0.015

-0.01

-0.005

0

0.005

0.01

0.015

0.02

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Underlying Trend in Demand

Figure 9.3: P redicted E ffect of Prices of other fruit

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

0.04

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 9.4: P redicted E ffect of Income of other fruit

-0.08

-0.06

-0.04

-0.02

0

0.02

0.04

0.06

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 9.5: P redicted E ffect of Demographics of other fruit

-0.004

-0.003

-0.002

-0.001

0

0.001

0.002

0.003

0.004

0.005

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 9.6: P redicted Seasonal E ffect of other fruit

-0.08

-0.06

-0.04

-0.02

0

0.02

0.04

0.06

0.08

0.1

0.12

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

11

Figure 10.1: Bread - January 1988 to December 2000

0

0.2

0.4

0.6

0.8

1

1.2

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Act

ual a

nd P

redi

cted

Bud

get S

hare

s

Actual Budget Shares (%) Predic ted Budget Shares (%)

Figure 10.2: Underlying T rend in Demand of bread

-0.1

-0.05

0

0.05

0.1

0.15

0.2

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Underlying Trend in Demand

Figure 10.3: P redicted Effect of P rices of bread

-0.05

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

0.04

0.05

0.06

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 10.4: P redicted Effect of Income of bread

-0.2

-0.15

-0.1

-0.05

0

0.05

0.1

0.15

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 10.5: P redicted Effect of Demographics of bread

-0.004

-0.003

-0.002

-0.001

0

0.001

0.002

0.003

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 10.6: P redicted Seasonal E ffect of bread

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

12

Figure 11.1: O ther Cereals - January 1988 to December

2000

0

0.5

1

1.5

2

2.5

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Act

ual a

nd P

redi

cted

Bud

get S

hare

s

Actual Budget Shares (%) Predic ted Budget Shares (%)

Figure 11.2: Underlying T rend in Demand other cereals

-0.15

-0.1

-0.05

0

0.05

0.1

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Underlying Trend in Demand

Figure 11.3: P redicted Effect of P rices of other cereals

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 11.4: P redicted Effect of Income of other cereals

-0.4

-0.3

-0.2

-0.1

0

0.1

0.2

0.3

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 11.5: P redicted Effect of Demographics of other cereals

-0.06

-0.05

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

0.04

0.05

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 11.6: P redicted Seasonal E ffect of other cereals

-0.15

-0.1

-0.05

0

0.05

0.1

0.15

0.2

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

13

Figure 12.1: Bev erages - January 1988 to D ecember

2000

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Act

ual a

nd P

redi

cted

Bud

get S

hare

s

Actual Budget Shares (%) Predic ted Budget Shares (%)

Figure 12.2: Underlying T rend in Demand of bev erages

-0.1

-0.05

0

0.05

0.1

0.15

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Underlying Trend in Demand

Figure 12.3: P redicted Effect of P rices of bev erages

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

0.04

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Prices

Figure 12.4: P redicted Effect of Income of bev erages

-0.1

-0.08

-0.06

-0.04

-0.02

0

0.02

0.04

0.06

0.08

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Incom e

Figure 12.5: P redicted Effect of Demographics of bev erages

-0.01

-0.005

0

0.005

0.01

0.015

0.02

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Effec t of Dem ographics

Figure 12.6: P redicted Seasonal E ffect of bev erages

-0.04

-0.03

-0.02

-0.01

0

0.01

0.02

0.03

Jan-88 May-89 Sep-90 Feb-92 Jun-93 Nov-94 Mar-96 Aug-97 Dec-98 Apr-00

T ime

Predic ted Seasonal Effect

Figure 13.1: Income Elasticity for All Foods, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.3: Income Elasticity for Cheese, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.2: Income Elasticity for Milk and Cream, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.4: Income Elasticity for Carcase Meat, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

14

Figure 13.5: Income Elasticity for Other Meat and Meat Products,

1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.7: Income Elasticity for Eggs, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.6: Income Elasticity for Fish, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.8: Income Elasticity for Fats, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

15

Figure 13.9: Income Elasticity for Sugar and Preserves, 1979 to

2000

-0.20

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.11: Income E lasticity for Fresh Green Vegetables, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.10: Income Elasticity for Fresh Potatoes, 1979 to 2000

-0.20

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.12: Income E lasticity for Other Fresh Vegetables, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

16

Figure 13.13: Income E lasticity for Processed Vegetables, 1979 to

2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.15: Income Elasticity for Other Fruit and Fruit Products, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.14: Income E lasticity for Fresh Fruit, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.16: Income E lasticity for Bread, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

17

Figure 13.17: Income Elasticity for Cakes and Biscuits, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elastic ity Smoothed income elastic ity

Figure 13.18: Income Elasticity for Other Cereals and Cereal Products, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elasticity Smoothed income elasticity

Figure 13.19: Income Elasticity for Beverages, 1979 to 2000

-0.10

0.00

0.10

0.20

0.30

0.40

0.50

1978 1980 1982 1984 1986 1988 1990 1992 1994 1996 1998 2000

Estimated income elastic ity Smoothed income elastic ity

18

111

Appendix A

Structure of the Survey

Introduction

The National Food Survey is a continuous sampling enquiry into the domestic food consumption and expenditure of private households in the United Kingdom (since the introduction of Northern Ireland into the Survey in January 1996). Each household, which participates, does so voluntarily, and without payment, for one week only. By regularly changing the households surveyed, information is obtained continuously throughout the year, apart from a short break over the Christmas period.

Household food and drink

Structure of the sample for Great Britain

The sample for the National Food Survey in Great Britain is selected so as to be representative of mainland Britain (including Anglesey and the Isle of Wight, but not the Scilly Isles, the area north of the Caledonian Canal nor the islands of the Scottish mainland). The size of the sample was reduced in January 1997 but, with an improved design, standard errors were relatively unaffected. From January 1997 the primary sampling unit has been postcode sectors with addresses being drawn from the Small Users Postcode Address File (PAF). The sample is stratified by three variables: the 24 regions that comprise the Government Office Regions Metropolitan split; the proportions of heads of household in Socio-Economic Groups 1 - 5 or 13 (in 3 bands); and the proportions of households with no car. Three hundred and seventy two postcode sectors (or groups of postcode sectors) are selected annually with probability proportional to size of the sector (measured as the number of addresses in England and Wales, and by multiple occupancy indicator, which gives the number of households at an address, in Scotland) and allocated equally to months. Each year half of the selected sectors are retained from the previous year’s sample and half replaced by a new selection from the same stratum. The Local Authority Districts containing the 372 sectors used in 2000 are shown in Table A2. Within each selected postcode sector, 28 addresses are sampled. At multi-household addresses in England and Wales, up to two extra households are selected per address, with a maximum of four extra households in any one postcode sector. In Scotland the 28 addresses are selected with probability proportional to the multiple occupancy indicator and then one household is selected at each address. The field periods used by the interviewers are calendar months. Interviewers are instructed to spread the diary periods evenly throughout the field period. In 2000, 10,416 addresses were selected at the second stage of sampling. When visited, a few of these addresses were found to be institutions or other establishments not eligible for inclusion in the Survey; others were found to be unoccupied or demolished. In addition, some addresses were found to contain

112

more than the allowable number of households (see above). After allowing for these factors, the estimated number of eligible households in the survey was 9,311. In some households, the prospective diary keeper was interviewed but refused to give any information; a number of other diary keepers answered a questionnaire, relating to the household composition, occupation, etc. but declined to keep a week’s record; a further group were lost or rejected at the editing stage. The result was a responding sample of 5,974 individual households, a fall of 2.6 per cent on 1999 and of 1.4 per cent on the 1997-99 average. The response rate in 2000 was 64.2 per cent of the eligible sample, compared with 65.1 per cent and 64.7 per cent in the previous two years. Details for 2000 are as follows:

Table A1 Responding sample to the Main Survey in Great Britain(a), 2000 Households Household selected

(%)

Number of households at the addresses selected in the sample 9311 100

Non-contact 510 5

Interview refused or not practicable 2353 25

Diary keeper answered a questionnaire but declined to keep a week’s record 474 5

Total non-productive 3337 36

Number of responding households 5974 64

(a) The sample in Northern Ireland consisted of 726 responding households

Table A3 shows how the achieved sample of 5,974 households in Great Britain was distributed according to various characteristics recorded in the Survey. In terms of the percentage breakdowns of the sample, the main differences with 1999 (and with the 1997-99 averages) were:

(a) a higher proportion of households with the head in the lower income earning groups (C and D) and pensioner households (OAP); (b) a higher proportion of dwellings owned outright and a lower proportion renting unfurnished council dwellings; (c) a higher proportion in which the main diary keeper was aged 55 to 64 years and a lower proportion for those aged 25 to 34 years and 45 to 54 years.

In terms of age and region the 2000 distribution of respondents is further than the 1999 distribution from the estimated population distribution. None of these differences in sample profiles has had much effect on the final results except the first (income). The sample for 2000 shows expenditure on food and drink as £17.64 per person per week. Using the standard errors at Table A5, the approximate 95 per cent confidence limits are £17.33 and £17.95. Based on the 1999 sample income group profile, expenditure in 2000 would have been £17.89. The effect of the different sample profile does not have a statistically significant impact.

113

Information collected

The person, male or female, principally responsible for domestic food arrangements provides information about each household. That person is referred to as the main “diary keeper”. The main diary keeper keeps a record, with guidance from an interviewer, of all food, intended for human consumption, entering the home each day for seven days. The Main Survey therefore excludes pet food and any meals out except those based on food from the household supply, e.g. picnics, packed lunches, etc and school milk. The inclusion of school milk in the Main Survey rather than in the Eating Out Survey is to preserve continuity with household food as defined before the latter Survey was introduced. The Main Survey also covers soft and alcoholic drinks and chocolate and sugar confectionery brought home, although these are items which are typically likely to be purchased by individual household members for their own consumption without coming to the attention of the main diary keeper.

The following details are noted for each food item: the description, quantity (in either imperial or metric units) and – in respect of purchases – the cost. Food items obtained free from a farm or other business owned by the household member or from the hedgerow, a garden or allotment is recorded only at the time it is used. To avoid the double counting of purchases, gifts of food and drink are excluded if a donating household bought them.

As well as the details about foods entering the household, the diary keeper also noted until 2000 which persons (including visitors) were present at each meal together with a description of the type (but not the quantities) of food served. This enabled an approximate check to be made between the foods served and those acquired during the week. However this check was of limited use and the information was not collected in 2000. Records are also kept of the number and nature (whether lunch, dinner, etc.) of the meals obtained outside the home by each member of the household; this is used in the nutritional calculations – see below. The quantity of school milk consumed by children is also recorded.

On a separate questionnaire, details are entered of the characteristics of the family and its members. However names are not collected and the identities of both the persons and the addresses are strictly confidential; only those who were involved respectively with selecting the sample and carrying out the fieldwork know them. They are not divulged to the Department for Environment, Food & Rural Affairs, who are responsible for analysing and reporting the Survey results.

As the main part of the Survey records only the quantities of food entering the household, and not the amount actually consumed by individuals, it cannot provide meaningful frequency distributions of households classified according to levels of food eaten or of nutrient intake. However, averaged over sufficient households, the quantities recorded should equate to consumption (in the widest sense, including waste food that is discarded or fed to pets) provided purchasing habits are not disturbed by participation in the Survey and there is no net accumulation or depletion of household food stocks.

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Nutritional analysis

The energy value and nutrient content of food obtained for consumption in the home1 are evaluated using special tables of food composition. The nutrient conversion factors are mainly based on values given in “The Composition of Foods”2 and its supplements. The conversion factors are revised each year to reflect changes as a result of any new methods of food production, handling and fortification, and also to take account of changes in the structure of the food categories used in the Survey e.g. changes in the relative importance of the many products grouped under the heading of “reduced fat spreads”. The nutrient factors used make allowance for inedible materials such as the bones in meat and the outer leaves and skins of vegetables. For certain foods, such as potatoes and carrots, allowance is also made for seasonal variations in the wastage and/or nutrient content. Further allowances are made for the expected cooking losses of thiamin and vitamin C; average thiamin retention factors are applied to appropriate food items within each major food group and the (weighted) average loss over the whole diet is estimated to be about 20 per cent. The losses of vitamin C are set at 75 per cent for green vegetables and 50 per cent for other vegetables. However, no allowance is made for wastage of edible food, except when the adequacy of the diet is being assessed in comparison with recommended intakes (see below). In that context, the assumption is made that, in each type of household, 10 per cent of all foods and hence of all nutrients available for consumption is either lost through wastage or spoilage in the kitchen or on the plate, or is fed to domestic pets/live-stock3.

The energy content of the food is calculated from the protein, fat, available carbohydrate (as monosaccharide) and alcohol contents using the respective conversion factors (4, 9, 3.75 and 7 kcal per gram). It is expressed both in kilocalories and MegaJoules (1,000 kcal = 4.184 MJ). Niacin is expressed as niacin equivalent, which includes one-sixtieth of the tryptophan content of the protein in the food. Vitamin A activity is expressed as micrograms of retinol equivalent, that is the sum of the weights of retinol and one-sixth of the β-carotene. Fatty acids are grouped according to the number of double bonds present, that is into saturated, monounsaturated (both cis and trans) and polyunsaturated fatty acids. For the diet as a whole, the fatty acids constitute about 95 per cent of the weight of the fat. This proportion varies slightly for individual foods, being lower for dairy fats with their greater content of short-chain acids and a little higher for most other foods.

1 See Glossary 2 B Holland, A. A Welch, I D Unwin, D H Buss, A A Paul and D A T Southgate, McCance and Widdowson’s The Composition of Foods 5th edition, Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, Royal Society of Chemistry, 1991 3 An enquiry into the amounts of potentially edible food which are thrown away or fed to pets in Great Britain recorded an average wastage of about 6 per cent of household food supplies (see R W Wenlock, D H Buss, B J Derry and E J Dixon, British Journal of Nutrition, 43, 1980, pp 53 - 70). However, this was considered likely to be a minimum estimate, and the conventional Survey deduction of 10 per cent was retained thereby preserving continuity with previous years.

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The nutritional results are tabulated in two main ways for each category of households in the Survey:

a) Per person (per day). This presentation is directly comparable to the per person (per week) presentation in Section 2 of this Report of the amounts of food obtained. However, it has some drawbacks where the interpretation of nutrient intakes is concerned. It does not take into account contributions made by meals consumed outside the home or by foods outside of the diary keepers’ purview (e.g. confectionery or drinks bought for household consumption without the knowledge of the diary keeper). Nor is any allowance made for the wastage of edible food. The average per person can also be misleading. For example, average per capita energy intakes in families with small children are invariably less than those for wholly adult households but this does not by itself indicate that the former are less well nourished because, on average, children have a smaller absolute need for energy.

b) As a proportion of Dietary Reference Values published by the Department of Health4. Some of the above drawbacks are overcome in this presentation. It involves comparing intakes with household needs after the age, sex and possible pregnancy of each member have been taken into account. Allowance is also made for meals eaten outside the home and for the presence of visitors by re-defining, in effect, the number of people consuming the household food – not by adding or subtracting estimates of the nutrient content of the meals in question. Moreover, for these comparisons, the estimated energy and nutrient contents are reduced throughout by 10 per cent to allow for wastage of edible food. This difference should be borne in mind when comparing these results with the nutritional intakes per person.

4 Department of Health. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. Report on Health and Social Subjects No 41, HMSO,1991

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Table A2 Districts surveyed in 2000

Government Office Region

Coverage of regions by county/unitary authority

Districts containing postcode sectors selected for the 2000 sample

North East Darlington UA, Hartlepool UA, Middlesborough UA, Redcar & Cleveland UA, Durham, Northumberland, Tyne-and-Wear MC

Castle Morpeth, Darlington, Derwentside, Gateshead, Hartlepool, Middlesborough, North Tyneside, Redcar and Cleveland, South Tyneside, Sunderland, Wansbeck, Wear Valley

North West (incl. Merseyside)

Blackburn with Darwen UA, Blackpool UA, Cheshire, Cumbria, Lancashire, Greater Manchester MC, Merseyside MC

Blackburn with Darwen, Blackpool, Bolton, Burnley, Bury, Carlisle, Congleton, Crewe and Nantwich, Eden, Fylde, Hyndburn, Liverpool, Macclesfield, Manchester, Lancaster, Oldham, Pendle, Preston, Ribble Valley, Rochdale, Rossendale, Salford, South Ribble, St Helens, Tameside, Trafford, Wigan, Wirral, Wyre

Yorkshire and the Humber

City of Kingston-upon-Hull UA, East Riding of Yorkshire UA, North Lincolnshire UA, York UA, North Yorkshire, South Yorkshire MC, West Yorkshire MC

Barnsley, Bradford, Calderdale, Craven, Doncaster, East Riding of Yorkshire, Hambleton, Harrogate, City of Kingston-upon-Hull, Kirklees, Leeds, North Lincolnshire, Scarborough, Sheffield, Wakefield, York

East Midlands Derby UA, Leicester UA, Nottingham UA, Derbyshire, Leicestershire, Lincolnshire, Northamptonshire, Nottinghamshire

Ashfield, Bassetlaw, Daventry, Derby, Derbyshire Dales, East Lindsey, Gedling, Harborough, High Peak, Kettering, Leicester, Lincoln, Mansfield, Melton, Newark and Sherwood, North East Derbyshire, North Kesteven, Northampton, Nottingham, Oadby and Wigston, South Derbyshire, South Holland, South Kesteven

West Midlands County of Herefordshire UA, Stoke-on-Trent UA, Telford and Wrekin UA, Shropshire, Staffordshire, Warwickshire, Worcestershire, West Midlands MC

Birmingham, Cannock Chase, County of Herefordshire, Coventry, Dudley, Lichfield, Malvern Hills, North Shropshire, Nuneaton and Bosworth, Sandwell, Shrewsbury and Atcham, Solihull, South Staffordshire, Stoke-on-Trent, Telford and Wrekin, Walsall, Warwick, Worcester, Wyre Forest

East Luton UA, Southend-on-Sea UA, Thurrock UA, Bedfordshire, Cambridgeshire, Essex, Hertfordshire, Norfolk, Suffolk,

Babergh, Basildon, Bedford, Broadland, Braintree, Broxbourne, Cambridge, Chelmsford, Colchester, Dacorum, East Cambridgeshire, Epping Forest, Great Yarmouth, Hertsmere, Huntingdonshire, Ipswich, Luton, Mid Bedfordshire, North Hertfordshire, South Norfolk, Southend-on-Sea, St Edmundsbury, Tendring, Three Rivers, Thurrock, Watford

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London Greater London Barking and Dagenham, Barnet, Bexley, Brent, Bromley, City of London, Ealing, Enfield, Greenwich, Hammersmith and Fulham, Haringey, Harrow, Hillingdon, Hounslow, Kensington and Chelsea, Kingston-upon-Thames, Lambeth, Lewisham, Merton, Redbridge, Richmond-upon-Thames, Sutton, Waltham Forest, Wandsworth, Westminster

South East Bracknell Forest UA, Brighton and Hove UA, Isle Of Wight UA, Medway UA, Milton Keynes UA, Portsmouth UA, Reading UA, Southampton UA, West Berkshire UA, Windsor and Maidenhead UA, Buckinghamshire, East Sussex, Hampshire, Kent, Oxfordshire, Surrey

Ashford, Aylesbury Vale, Basingstoke and Deane, Bracknell Forest, Brighton and Hove, Canterbury, Chiltern, Dover, Eastbourne, East Hampshire, Epsom and Ewell, Guildford, Hart, Hastings, Havant, Isle of Wight, Lewes, Maidstone, Medway, Milton Keynes, New Forest, Oxford, Portsmouth, Reading, Rother, Runnymede, Sevenoaks, Shepway, South Buckinghamshire, Southampton, Thanet, Tonbridge and Malling, Waverley, West Berkshire, Winchester, Windsor and Maidenhead, Woking, Wycombe

South West Bournemouth UA, City of Bristol UA, North Somerset UA, South Gloucestershire UA, Swindon UA, Cornwall, Gloucestershire, Devon, Dorset, Somerset, Wiltshire

Bournemouth, City of Bristol, Caradon, Carrick, Exeter, Gloucester, Kennet, Kerrier, North Somerset, North Wiltshire, Restormel, Salisbury, South Gloucestershire, Stroud, Swindon, Teignbridge, West Devon, West Dorset, West Somerset,

Wales The whole of Wales Bridgend, Caerphilly, Cardiff, Ceredigion, Conwy, Gwynedd, Newport, Powys, Rhondda Cynon Taff, Swansea, The Vale of Glamorgan, Wrexham

Scotland The whole of Scotland excluding the area north of the Caledonian Canal and the islands off the Scottish mainland

Aberdeenshire, City of Edinburgh, Dumfries and Galloway, Dundee City, East Ayrshire, East Lothian, Falkirk, Glasgow City, Highland, Mid Lothian, Moray, North Ayrshire, North Lanarkshire, Perth and Kinross, Renfrewshire, The Scottish Borders, South Lanarkshire, Stirling, West Lothian, West Dunbartonshire

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Table A3 Composition of the sample responding to the Main Survey, 2000

% of households Households Persons owning a Number % Number %

Average number of

persons per

household

Deep- freezer

Micro-wave

All Households (GB) 5974 100 14584 100 2.44 94 84 Analysis by Government Office Region North East 335 5.6 854 5.9 2.55 93 91 North West 671 11.2 1689 11.6 2.52 95 88 Yorkshire and the Humber 545 9.1 1375 9.4 2.52 96 88 East Midlands 430 7.2 1062 7.3 2.47 94 83 West Midlands 558 9.3 1433 9.8 2.57 94 85 East 508 8.5 1183 8.1 2.33 92 80 London 614 10.3 1448 9.9 2.36 94 73 South East 862 14.4 2040 14.0 2.37 94 81 South West 574 9.6 1404 9.6 2.45 96 84 England 5097 85.3 12488 85.6 2.45 94 83 Wales 329 5.5 776 5.3 2.36 93 84 Scotland 548 9.2 1320 9.1 2.41 95 89 Northern Ireland(a) 726 12.2 2003 13.7 2.76 88 84 Analysis by income group of head of household(b) A1 139 2.3 415 2.8 2.99 99 90 A2 309 5.2 952 6.5 3.08 98 89 B 1425 23.9 4073 27.9 2.86 96 90 C 1690 28.3 4649 31.9 2.75 96 88 D 466 7.8 1183 8.1 2.54 94 85 E1 500 8.4 908 6.2 1.82 95 79 E2 714 12.0 1417 9.7 1.98 92 76 OAP 731 12.2 987 6.8 1.35 87 68 Analysis by household composition(c) No of Adults No of children 1 0 1590 26.6 1590 10.9 1.00 86 73 1 1 or more 347 5.8 964 6.6 2.78 97 87 2 0 1934 32.4 3868 26.5 2.00 96 84 2 1 474 7.9 1422 9.8 3.00 98 91 2 2 640 10.7 2560 17.6 4.00 99 91 2 3 222 3.7 1110 7.6 5.00 99 93 2 4 or more 58 1.0 373 2.6 6.43 97 91 3 0 368 6.2 1104 7.6 3.00 99 90 3 or more 1 or 2 193 3.2 892 6.1 4.62 99 91 3 or more 3 or more 32 0.5 223 1.5 6.97 94 91 4 or more 0 116 1.9 478 3.3 4.12 99 95 Analysis by ownership of dwelling Unfurnished, council 1083 18.1 2495 17.1 2.30 90 77 Unfurnished, other, rented 243 4.1 561 3.8 2.31 90 74 Furnished, rented 229 3.8 424 2.9 1.85 89 71 Rent free 60 1.0 126 0.9 2.10 93 87 Owns outright 1793 30.0 3516 24.1 1.96 94 80 Owns with mortgage 2544 42.6 7407 50.8 2.91 97 92 Shared ownership 22 0.4 55 0.4 2.50 100 77 Analysis by age of main diary keeper Age under 25 287 4.8 627 4.3 2.18 89 78 25 - 34 1122 18.8 3259 22.3 2.90 95 88 35 - 44 1235 20.7 4043 27.7 3.27 96 87 45 - 54 1079 18.1 2774 19.0 2.57 97 91 55 - 64 910 15.2 1793 12.3 1.97 95 86 65 - 74 749 12.5 1262 8.7 1.68 92 79 75 and over 585 9.8 812 5.6 1.39 87 61 Age unrecorded 7 0.1 14 0.1 2.00 86 57 (a) Northern Ireland is not included elsewhere in this table. The sample size for Northern Ireland is proportionally bigger than that for

Great Britain. This is allowed for when compiling the estimates for the United Kingdom shown in some tables in Section 2 of this report

(b) For definition of income groups see Table A4 of this Appendix and Glossary (c) See ‘adult’ and ‘child’ in the Glossary

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Table A4 Distribution of the 2000 sample responding to the Main Survey according to income group of the head of household

percentage of households Income Group

Gross weekly income of head of household (a)

Number of households

% in whole sample

in groups A1 to D

realised target Households with one or more earner (b) A1 £1070 or more 139 2.3 3.4 3 A2 £725 but less than £1070 309 5.2 7.7 7 B £375 but less than £725 1425 23.9 35.4 40 C £180 but less than £375 1690 28.3 41.9 40 D Less than £180 466 7.8 11.6 10 Total A to D 4029 67.4 Households without an earner (b) E1 £180 or more 500 8.4 E2 Less than £180 714 12.0 Pensioner households (c) OAP 731 12.2 Total all households 5974 100 (a) Or of the principle earner if the head of the household was below £180 upper limit for group D (b) By convention, the short-term unemployed are classified as ‘earners’, until they have been out of work

for more than a year (c) See Glossary

Table A5 Standard errors by household food group, 2000

Expenditure (pence)

Consumption (grams unless otherwise stated)

Mean Standard error (a)

SE(%) Mean Standard error (a)

SE(%)

Milk and cream (ml) 136.2 1.3 1.0 2081 18.8 0.9 Cheese 54.5 1.0 1.8 110 1.9 1.7 Carcase meat 110.6 2.4 2.2 246 5.4 2.2 Beef and veal 59.3 1.7 2.9 124 3.3 2.6 Mutton and lamb 25.6 1.1 4.2 55 2.6 4.7 Pork 25.7 0.9 3.4 68 2.4 3.6 Bacon and ham, uncooked 35.9 0.9 2.5 71 1.9 2.7 Poultry, uncooked 67.6 1.6 2.3 213 5.3 2.5 Other meat and meat products 189.6 2.8 1.5 436 6.4 1.5 Fish 80.2 1.9 2.4 143 3.0 2.1 Eggs (no) 17.6 0.4 2.0 1.75 0 1.9 Fats and oils 35.9 0.7 1.9 186 3.7 2.0 Sugar and preserves 13.9 0.4 2.7 139 3.5 2.5 Vegetables 228.9 2.5 1.1 1986 23.2 1.2 Fruit 137.1 2.1 1.5 1120 16.3 1.5 Cereals (including bread) 279.0 2.9 1.0 1508 15.1 1.0 Beverages 42.7 1.0 2.3 58 1.5 2.6 Other foods 89.8 1.5 1.6 na na na Total food (£) 15.20 0.13 0.9 na na na

Soft drinks (ml) 59.2 1.2 2.0 1525 19.7 2.0 Alcoholic drinks (ml) 149.2 5.6 3.8 435 15.2 3.5 Confectionery 35.6 1.0 2.9 64 1.8 2.8 Total food and drink (£) 17.64 0.16 0.9 na na na (a) No account is taken of the complex sample design; all standard errors are based on the assumption of …..simple random sampling

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Food and drink eaten out

The eating out (EO) part of the National Food Survey aims to collect information on expenditure and consumption of food and drink eaten outside the home, to supplement the information on household food and drink collected in the Main Survey. The results complete the assessment of all food and drink consumed by households in Great Britain (and expenditure, although only that by persons and not purchased on business). It is not run in Northern Ireland.

Structure of the sample

The Eating Out Survey is conducted on a sub-sample of half of the households selected for the main sample in Great Britain. For the main part (as described above), the primary sampling units are postcode sectors, with 28 addresses being sampled within these sectors, and up to four extra households where multi-household addresses are discovered. The households selected for inclusion in the Eating Out sample are the even-numbered addresses from the 28 (and any extra) households in the postcode sectors, i.e. address numbers 2, 4, 6, etc. Before the new sample design was introduced in January 1997, the Eating Out Survey was conducted on 26 of the 52 Local Authority Districts selected for the main sample. The response to the Eating Out Survey is shown in Table A6. No eating out data is accepted unless the household diary has been completed satisfactorily, in order to cross check certain entries and emphasise the completeness of records taken together. Households where one or more members initially decline to keep an eating out diary are excluded from the Eating Out Survey, although those households may still keep a household diary. Those households that complete the household diary and eating out diary for each member are said to have responded fully (55 per cent of the eligible sample). Households that complete a main diary and return satisfactory eating out records for some, but not all, members are partial respondents. These records have been included in the analysis, giving a total response rate to the Eating Out Survey of 57 per cent of eligible households. The composition of the sample is given in Tables A8 and A9. Standard errors for expenditure and consumption estimates in 1999 and 2000 are given in Table A10. For expenditure on all food and drink, the percentage standard error was 3.3 per cent in 2000.

Information collected

Participating households are asked to carry out the Main Survey in the normal way, with the main diary keeper recording household food. Each member of the household over the age of 11, including visitors staying with the household, is additionally given a diary to record all personal consumption of, and expenditure on, snacks, meals, confectionery and drinks eaten outside the home (not from household supplies). The diaries cover both food eaten by the respondent and food paid for by the respondent but consumed by others. The eating out of children under 11 is recorded and separately identified in the main diary keeper’s diary.

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Table A6 Responding sample to the Eating Out Survey, 2000

Households Households selected (%)

Number of households at the addresses selected in the sample 4619 100 Number that could not be visited for operational reasons - - Number visited but no contact made 279 6 Main Survey requirements Interview refused or not practicable 1168 25 Diary keeper answered a questionnaire but declined to keep a week’s record 243 5

Number of responding households for Main Survey data 2939 64 Eating Out requirements Main Survey diary and interview complete: some valid EO diaries 108 2 Main Survey diary and interview complete: all valid EO diaries 2524 55

Total responding EO households 2549 57

The following details are recorded in the eating out diary for each food item; the description, the number and size of certain items (where possible), the cost (where the respondent paid), the type of outlet where it was bought, and whether it was consumed on or off the premises. In addition, respondents also note for themselves each day which meals were eaten out, and which eaten at home or at another home, so as to provide a check for the eating out record in the main (household) diary.

The scheme for analysing the types of food eaten out is necessarily much more complex than that for the Main Survey, since many more foods comprise a number of ingredients and quantities are not collected. There are approximately 1600 individual food codes for eating out, compared with around 230 for household food, many meals and snacks contain items that must be coded separately in order to allow an accurate estimate of consumption and nutrient intakes to be made, for example chicken, gravy, roast potatoes and one or more types of vegetable in a roast chicken dinner. However, it may not be possible to put a cost on every item, so the expenditure may be attributed to a complete dish (course) or to a whole meal or snack code. Where prices are given for individual or component items, these are generally attributed to the item.

For estimating consumption and nutrient intakes, each food code is assigned both a portion size and values for energy and nutrients. Portion sizes were obtained from a variety of sources including catering outlets, DEFRA’s Food Portion Size book, the Dietary and Nutritional Survey of British Adults and package weights. For those foods obtained from a chain outlet or fast food outlet, or other foods with a fairly standard portion size, it is possible to be reasonably confident of the data used. For foods from other restaurants and eating places, the best estimates of portion sizes are made and these are reviewed annually.

The variety of types of foods and drink that are obtained for eating out causes some problems when estimating consumption and nutrient intakes. Estimated portion sizes and nutrient values may vary significantly for similar products. Some foods have a range of codes according to the approximate size of the

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portion, e.g. a small, standard or large chocolate bar or portion of chips, although others have a single average portion size which is applied in all cases (regardless of the age or gender of the consumer). Interviewers often need to probe for more precise details, such as whether a food was ‘low fat’ or whether a beverage had sugar added. Such probing is not always possible, or may not provide the detail desired, so some assumption must be made in coding the item.

A number of efforts are made to reduce the possibility of expenditure or consumption being overlooked or omitted by respondents, including the completion of a daily summary grid indicating where main meals and snacks were eaten, if at all. Some respondents record no eating out at all over the survey week and these records are accepted unless there is a reason to suspect under-recording or it appears strongly inconsistent with the meal record kept by the main diary keeper in the household diary. Table A7 shows the percentage of people in the Eating Out Survey for whom no expenditure was recorded classified by the income group of the head of household. Generally, those in lower income groups were more likely to record no expenditure on eating out, particularly for food and soft drinks. Forty three per cent of all respondents spent no money on food and drink eaten out.

Table A7 Percentage of people in the EO Survey with no EO expenditure in the survey week, by income group of the head of household, 2000

Percentage with no EO spending on: Income group Food Soft drinks Confectionery Alcohol Any food or

drink

A1 36 66 83 82 31 A2 34 67 86 78 31 B 40 74 84 80 35 C 43 75 85 82 39 D 59 82 91 89 55 E1 55 88 96 81 52 E2 61 84 91 88 56 OAP 67 96 98 91 64

Total 47 78 87 83 43

The Eating Out Survey was conducted for two years on a trial basis before results were first published in the 1994 annual report. In that time it underwent a number of methodological changes to improve data quality. The Family Expenditure Survey conducted by the Office for National Statistics provides an alternative source of information on the eating out expenditure of households and this appears to record higher levels of spending, particularly on alcoholic drinks. The results of the Eating Out Survey are monitored on a quarterly basis and further improvements in data quality and completeness are being sought.

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Nutritional analysis

A separate nutrient database has been created for the Eating Out Survey, based largely on the Food Standard Agency’s Nutrient Databank for the National Diet and Nutrition Survey (NDNS) programme, with additional composite or recipe dishes being created where necessary. Each food code is assigned both a portion size and a total of 44 nutrients, including energy, protein, carbohydrates, fat and fatty acids, alcohol and a range of vitamins and minerals. These values are estimated using The Composition of Foods and its supplements, together with information gained from manufacturers and fast food and restaurant chains for specific products. The nutrient values used make allowance for inedible materials such as bones in meat but no allowance has been made for food wastage since there is as yet no reliable information on the proportion of food wasted when eaten out. Both the nutrient information and the portion size assigned to each food are reviewed annually and updated as appropriate.

The nutritional results have been tabulated by region, income group of head of household and household composition in the same way as for the Main Survey. In addition they have also been tabulated by age and gender since, unlike the Main Survey, the eating out information is collected by individuals. The nutritional results from the Eating Out Survey have been added to the nutritional results from the Main Survey (plus soft and alcoholic drinks and confectionery) for households completing the Eating Out Survey, in order to express the total nutrient intakes as a proportion of the Dietary Reference Values (Table 4.15). For this analysis the Reference Nutrient Intakes (RNIs) for the individual nutrients and the Estimated Average Requirement (EAR) for energy were weighted for the sample in the Eating Out Survey. These weighted reference values will differ from those used in the analysis of the Main Survey because of the difference in composition of the two samples. For the comparisons between total intakes and the RNIs, the estimated intakes of energy and nutrients in the component coming from the Main Survey (excluding soft and alcoholic drinks and confectionery) are reduced by 10 per cent to allow for wastage of edible food.

Table A8 Composition of the sample responding to the Eating Out Survey by age ………….and gender, 2000 Age Male Female Total Unknown ... ... ... 0-4 194 209 403 5-14 381 415 796 15-24 278 290 568 25-34 360 442 802 35-44 401 458 859 45-54 376 408 784 55-64 329 365 694 65-74 257 293 550 75+ 176 222 398

Total 2752 3102 5854

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Table A9 Composition of the sample of households responding to the Eating Out Survey, 2000

Households (a)

Persons (b)

Average

number (b) Number % Number % of persons per

household All Households 2549 100 5854 100 2.30 Analysis by Government Office Region North East 139 5.5 330 5.6 2.37 North West 280 11.0 650 11.1 2.32 Yorkshire and the Humber 203 8.0 466 8.0 2.30 East Midlands 188 7.4 414 7.1 2.20 West Midlands 215 8.4 501 8.6 2.33 East 209 8.2 481 8.2 2.30 London 280 11.0 606 10.4 2.16 South East 387 15.2 900 15.4 2.33 South West 247 9.7 578 9.9 2.34 England 2148 84.3 4926 84.1 2.29 Wales 146 5.7 328 5.6 2.25 Scotland 255 10.0 600 10.2 2.35 Analysis by income group of head of household A1 55 2.2 151 2.6 2.75 A2 124 4.9 335 5.7 2.70 B 580 22.8 1569 26.8 2.71 C 716 28.1 1856 31.7 2.59 D 206 8.1 497 8.5 2.41 E1 229 9.0 407 7.0 1.78 E2 291 11.4 581 9.9 2.00 OAP 348 13.7 458 7.8 1.32 Analysis by household composition Number of adults

Number of children

1 0 698 27.4 698 11.9 1.00 1 1 or more 155 6.1 405 6.9 2.61 2 0 840 33.0 1644 28.1 1.96 2 1 197 7.7 572 9.8 2.90 2 2 275 10.8 1071 18.3 3.89 2 3 91 3.6 438 7.5 4.81 2 4 or more 13 0.5 75 1.3 5.77 3 0 153 6.0 431 7.4 2.82 3 or more 1 or 2 68 2.7 276 4.7 4.06 3 or more 3 or more 10 0.4 59 1.0 5.90 4 or more 0 49 1.9 185 3.2 3.78 Analysis by ownership of dwelling Unfurnished, council 474 18.6 996 17.0 2.10 Unfurnished, other, rented 111 4.4 254 4.3 2.29 Furnished, rented 87 3.4 168 2.9 1.93 Rent free 29 1.1 53 0.9 1.83 Owns outright 777 30.5 1459 24.9 1.88 Owns with mortgage 1061 41.6 2900 49.5 2.73 Shared ownership 10 0.4 24 0.4 2.40 (a) Fully or partially responding households (b) Number of persons for whom satisfactory diaries completed

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Table A10 Standard errors for selected Eating Out results, 1999 and 2000

1999 2000 Mean Standard

error SE (%) Mean Standard

error SE (%)

Consumption (grams): Ethnic foods 46 3.2 7.0 31 2.0 6.4 Meat and meat products 109 3.1 2.8 97 2.7 2.7 Fish and fish products 24 1.0 4.2 22 1.0 4.6 Cheese and egg dishes and pizza 29 1.4 4.8 28 1.3 4.8 Potatoes and vegetables 193 6.1 3.2 168 5.1 3.0 Salads 22 1.2 5.5 22 1.4 6.6 Rice, pasta and noodles 28 1.5 5.4 23 1.3 5.7 Soup (ml) 15 1.1 7.3 14 1.0 7.4 Baby food … … … … 0.1 54.2 Breakfast cereal 1 0.2 20.0 1 0.1 14.9 Fruit (fresh and processed) 20 1.0 5.0 19 1.0 5.3 Yoghurt 5 0.5 10.0 6 0.6 10.4 Bread 14 0.6 4.3 12 0.6 4.7 Sandwiches 45 1.5 3.3 45 1.5 3.3 Rolls 29 1.4 4.8 28 1.3 4.6 Sandwich/roll extras 8 0.3 3.8 8 0.3 4.1 Miscellaneous foods (e.g. sauces, butter) 16 0.6 3.8 16 0.7 4.3 Other additions (e.g. sugar, salt, cream) 14 0.7 5.0 13 0.7 5.6 Beverages (ml) 375 18.6 5.0 349 16.3 4.7 Ice creams, desserts and cakes 47 1.5 3.2 41 1.3 3.1 Biscuits 11 0.9 8.2 11 0.9 8.4 Crisps, nuts and snacks 9 0.5 5.6 8 0.4 4.6

Soft drinks including milk (ml) 323 13.4 4.1 291 11.5 4.0 Alcoholic drinks (ml) 406 21.1 5.2 391 18.8 4.8 Confectionery 15 0.6 4.0 13 0.6 4.6

Expenditure (£) Total food and drink 7.08 0.22 3.1 7.36 0.24 3.3 of which: Alcoholic drinks 1.45 0.03 2.1 1.64 0.26 15.9

127

Appendix B

Supplementary Tables for the Main Survey

List of supplementary tables

Page B1 Household consumption of individual foods: quarterly and

annual national averages, 2000 128 B2 Average prices paid for household foods, 1997 to 2000 136 B3 Average number of mid-day and total meals eaten per week

outside the home, 2000

140 B4 Average number of mid-day meals per week by source, per

child aged 5 – 14 years, 2000 141 B5 Household food consumption of main food groups by

Government Office Region, 2000 142 B6 Household food consumption of main food groups by income

group, 2000 145 B7 Household food expenditure on main food groups by income

group, 2000 147 B8 Household food expenditure on main food groups by

household composition, 2000 149 B9 Household food consumption by household composition

groups within income groups: selected food items, 2000 151 B10 Nutritional value of household food: national averages,

1998 to 2000 153 B11 Nutritional value of household food by Government Office

Region, 2000

154 B12 Nutritional value of household food by income group, 2000 156 B13 Nutritional value of household food by household

composition, 2000 157 B14 Contribution made by selected foods to the nutritional value of

household food: national averages, 2000 158

128

Table B1 Household consumption of individual foods: quarterly and annual national averages, ………….2000

grams per person per week, unless otherwise stated Consumption Purchases Jan/

March April/ June

July/ Sept

Oct/ Dec

Yearly Average

Yearly Average

Expenditure (pence)

% of all households purchasing each type of

food in Survey week

MILK AND CREAM Liquid wholemilk, full price (a) (ml) 675 669 639 566 638 635 31.0 37 Welfare milk (ml) 14 18 8 7 12 … … … School milk (ml) 21 17 7 13 15 8 0.4 2 Skimmed milks (a) (ml) 1143 1123 1111 1179 1138 1137 54.4 65 Condensed milks (eq ml) 26 14 18 19 19 19 1.0 3 Infant milks (eq ml) 41 32 36 27 34 31 3.1 1 Instant milks (eq ml) 10 9 13 6 9 9 0.5 1 Other milks and dairy desserts(a) (ml) 53 60 65 49 57 53 12.0 18 Yoghurt and fromage frais (a) (ml) 139 141 150 132 141 141 29.2 39 Cream (ml) 15 18 18 20 18 18 4.8 13 Total milk and cream 2137 2101 2066 2017 2081 2051 136.2 93 CHEESE Natural (a) 94 93 101 107 99 99 48.5 50 Processed 11 11 10 13 12 12 6.0 12 Total cheese 105 104 112 120 110 110 54.5 54 MEAT AND MEAT PRODUCTS Carcase meat Beef and veal (a) 135 113 118 128 124 123 59.3 34 Mutton and lamb (a) 60 48 51 63 55 55 25.6 14 Pork (a) 74 69 65 63 68 68 25.8 19 Total carcase meat 268 230 233 254 246 245 110.7 49 Liver (a) 4 3 4 3 4 4 1.1 2 Offal, other liver 3 1 1 1 1 1 0.4 1 Bacon and ham, uncooked (a) 70 70 67 76 71 71 35.9 34 Bacon and ham, cooked including canned

37 43 44 40 41 41 26.7 35

Cooked poultry, not canned (a) 41 41 44 32 39 39 18.1 20 Corned meat 12 11 10 10 11 11 2.8 8 Other cooked meat, not canned 9 8 7 8 8 8 5.3 9 Other canned meats and meat products

30 33 30 36 32 32 6.6 12

Broiler chicken, and parts uncooked, including frozen

143 141 149 138 143 142 50.3 30

Other poultry, uncooked (a) 63 69 60 92 71 70 17.4 11 Rabbit and other meats 1 … 3 … 1 1 0.5 … Sausages, uncooked, pork 47 50 48 43 47 47 13.3 19 Sausages, uncooked, beef 14 10 13 16 13 13 3.3 5 Meat pies and sausage rolls, ready to eat (a)

16 21 21 23 20 20 7.2 13

Frozen convenience meats and meat products (a)

97 85 87 81 88 88 32.7 24

Pate and delicatessen type sausage (a) 9 10 10 11 10 10 5.2 10 Other meat products (a) 121 118 114 127 120 120 66.3 38 Total other meat and meat products 718 715 712 737 720 718 293.2 84 Total meat and meat products 987 944 945 991 966 963 403.8 87 FISH White, filleted, fresh 17 16 11 13 14 14 9.5 6 White, unfilleted, fresh 1 … 2 1 1 1 0.8 … White, uncooked, frozen 17 17 15 14 16 16 8.8 7 Herring, filleted, fresh … … … … … … 0.1 … Herring, unfilleted, fresh … … … … … … … … Fatty, fresh, other than herring(a) 12 14 17 13 14 13 9.6 6 White, processed 5 5 4 7 5 5 3.2 3 Fatty, processed, filleted 4 2 3 2 3 3 1.7 2 Fatty, processed, unfilleted 2 2 3 4 3 3 2.4 2 Shellfish 4 6 6 10 7 7 6.5 4 Cooked fish 6 8 9 9 8 8 7.0 5 Canned salmon 5 7 7 5 6 6 3.2 4 Other canned or bottled fish 19 27 30 26 26 26 7.3 15 Fish products, not frozen (a) 10 13 12 12 12 12 8.2 9 Frozen convenience fish products 30 27 27 31 28 28 12.1 13 Total fish 133 145 146 147 143 141 80.2 50

129

Table B1 continued grams per person per week, unless otherwise stated

Consumption Purchases Jan/

March April/ June

July/ Sept

Oct/ Dec

Yearly Average

Yearly Average

Expenditure (pence)

% of all households purchasing each type of food in Survey week

EGGS (no.) 1.80 1.72 1.77 1.72 1.75 1.70 17.6 42 FATS Butter (a) 36 41 35 45 39 39 11.6 21 Margarine (a) 22 21 22 21 21 21 2.6 8 Lard and compound cooking fat 6 6 5 9 6 6 0.5 3 Vegetable and salad oils 52 43 40 52 47 47 6.7 10 Other fats (a) 73 73 68 78 73 73 14.5 29 Total fats 188 183 171 204 186 186 35.9 55 SUGAR AND PRESERVES Sugar 96 106 108 112 105 105 6.6 21 Jams, jellies and fruit curds 17 15 15 15 15 15 3.4 8 Marmalade 12 13 11 9 11 11 2.2 5 Syrup, treacle 4 2 3 3 3 3 0.6 1 Honey 5 4 3 5 4 4 1.3 2 Total sugar and preserves 134 139 139 143 139 139 13.9 31 VEGETABLES Fresh potatoes (a) 733 653 661 784 707 684 32.0 55 Fresh green vegetables Cabbages, fresh 50 48 44 53 49 46 3.9 14 Brussels sprouts, fresh 24 3 4 28 15 14 1.4 7 Cauliflower, fresh 74 79 75 88 79 78 7.6 25 Leafy salads, fresh 46 74 71 47 59 58 14.1 34 Peas, fresh 3 5 11 4 6 5 1.7 3 Beans, fresh 12 15 44 16 22 14 4.5 9 Other fresh green vegetables 10 10 10 11 10 9 1.8 5 Total fresh green vegetables 219 233 260 247 240 223 35.0 58 Other fresh vegetables Carrots, fresh 112 99 105 122 109 106 6.0 35 Turnips and swedes, fresh 40 19 17 31 27 25 1.7 9 Other root vegetables, fresh 22 13 15 27 19 18 2.6 9 Onions, shallots, leeks, fresh 97 95 85 108 96 91 8.6 34 Cucumbers, fresh 29 45 44 29 37 35 4.6 21 Mushrooms, fresh 38 35 33 38 36 36 9.6 27 Tomatoes, fresh 80 105 121 75 96 90 15.6 41 Miscellaneous fresh vegetables 66 71 79 71 72 69 16.5 28 Total other fresh vegetables 484 483 500 501 492 470 65.2 72 Processed potatoes Chips, excluding frozen 17 17 18 20 18 18 7.7 10 Instant potato 3 1 1 1 2 2 0.5 1 Canned potato 6 6 10 6 7 7 0.4 2 Potato products, not frozen (a) 53 60 55 53 55 55 27.8 38 Frozen chips and other frozen convenience potato products 132 125 116

105

120

120

13.3 20

Total processed potatoes 210 209 199 186 201 201 49.8 52 Processed other vegetables Tomatoes, canned or bottled 44 42 45 41 43 43 2.6 13 Canned peas 33 27 29 27 29 29 2.3 13 Canned beans (a) 114 114 121 106 114 114 7.7 29 Canned vegetables other than pulses, potatoes or tomatoes 29 23 25

25

25

25

3.2 11

Dried pulses, other than air-dried 6 4 2 8 5 5 0.7 2 Air dried vegetables 1 1 … 1 1 1 0.4 1 Vegetable juices 7 6 6 7 7 7 1.1 4 Other vegetable products (a) 38 44 47 34 41 41 15.7 24 Frozen peas 32 32 32 33 32 32 4.4 9 Frozen beans 7 6 7 6 6 6 1.0 2 All frozen vegetables and frozen vegetable products, nse 48 47 40

33

42

42

8.1 12

Total processed other vegetables 359 346 354 321 345 344 47.0 62 Total potatoes 943 863 860 969 908 886 81.8 75 Total other vegetables 1062 1062 1113 1068 1077 1037 147.2 85

130

Table B1 continued grams per person per week, unless otherwise stated

Consumption Purchases Jan/

March April/ June

July/ Sept

Oct/ Dec

Yearly Average

Yearly Average

Expenditure (pence)

% of all households purchasing each type of food in Survey week

FRUIT Fresh Oranges 60 61 51 43 54 54 5.4 11 Other citrus fruit 90 70 44 121 81 81 9.6 21 Apples 178 194 165 185 180 175 19.6 40 Pears 55 51 32 48 46 46 5.2 14 Stone fruits 23 60 124 20 58 56 10.9 16 Grapes 47 41 42 39 42 42 9.9 17 Soft fruit, other than grapes 9 33 39 5 22 18 6.8 9 Bananas 190 225 209 200 206 205 20.5 49 Rhubarb 1 5 3 1 2 1 0.1 … Other fresh fruit 35 59 79 39 53 53 6.9 13 Total fresh fruit 688 800 788 701 745 730 95.0 72 Other fruit and fruit products Canned peaches, pears and pineapples 20 23 14 15 18 18 1.9 7 Other canned and bottled fruit 18 20 20 21 20 20 3.2 8 Dried fruit and dried fruit products 16 14 16 27 18 18 4.5 7 Frozen fruit and fruit products 2 3 4 … 3 2 0.7 1 Nuts and nut products 11 10 15 22 14 14 6.7 10 Fruit juices (ml) 262 299 325 325 303 303 25.3 31 Total other fruit and fruit products 330 370 393 410 375 375 42.1 46 Total fruit 1018 1170 1181 1111 1120 1105 137.1 79 CEREALS White bread, standard loaves, unsliced 65 55 60 65 61 61 5.5 14 White bread, standard loaves, sliced 250 226 214 204 224 223 13.0 34 White bread premium loaves 118 130 126 144 129 129 10.3 23 White bread softgrain loaves 10 13 8 7 9 9 0.7 2 Brown bread 60 63 56 57 59 59 5.3 16 Wholemeal bread 86 95 86 95 90 90 7.7 20 Other bread (a) 140 151 149 149 147 147 30.4 49 Total bread 728 733 700 719 720 718 73.0 88 Flour 52 63 70 83 67 67 2.8 7 Buns, scones and teacakes 55 43 33 40 43 42 9.3 22 Crispbread 5 5 6 6 6 6 1.9 6 Cakes and pastries (not frozen) 84 88 87 97 89 89 30.7 38 Biscuits, other than chocolate biscuits (a) 80 84 85 78 82 82 19.4 38 Chocolate biscuits 54 58 49 52 53 53 17.2 28 Oatmeal and oatmeal products 16 15 11 17 15 15 2.1 5 Breakfast cereals (a) 141 148 143 138 143 143 37.4 40 Canned milk puddings 28 24 20 22 23 23 2.9 8 Other puddings 6 3 3 10 5 5 2.2 3 Rice (a) 58 64 63 66 63 63 13.8 17 Cereal based invalid foods (including ‘slimming’ foods) 1 1 … … 1 1 0.2 … Infant cereal foods 1 1 1 1 1 1 0.9 1 Frozen convenience cereal foods (a) 42 42 46 58 47 47 17.4 18 Cereal convenience foods, including canned, nse (a) 157 143 146 142 147 147 47.4 47 Other cereal foods 2 3 2 10 4 4 0.8 1 Total cereals 1510 1519 1466 1539 1508 1505 279.0 95 BEVERAGES Tea 35 36 34 31 34 34 17.5 23 Coffee, beans and ground 4 4 4 4 4 4 4.2 4 Coffee, instant 11 12 10 12 11 11 17.4 16 Coffee, essence (ml) … - … … … … 0.1 … Cocoa and drinking chocolate 5 4 3 4 4 4 1.8 3 Branded food drinks 6 3 4 6 5 5 1.8 3 Total beverages 60 58 55 57 58 58 42.7 39

131

Table B1 continued grams per person per week, unless otherwise stated

Consumption Purchases Jan/

March April/ June

July/ Sept

Oct/ Dec

Yearly Average

Yearly Average

Expenditure (pence)

% of all households purchasing each type of food in Survey week

MISCELLANEOUS Mineral water (ml) 140 160 164 123 147 147 5.6 10 Baby food, canned and bottled 8 4 6 4 6 6 1.9 1 Soups, canned 89 58 52 84 71 71 9.5 19 Soups, dehydrated and powdered 4 2 3 3 3 3 2.2 5 Spreads and dressings (a) 21 30 24 23 24 24 7.5 14 Pickles and sauces 105 104 110 110 107 107 26.9 36 Meat and yeast extracts 5 3 3 5 4 4 3.5 7 Table jellies, squares and crystals 3 3 2 2 3 3 0.8 3 Ice cream (ml) 50 70 67 38 57 57 6.6 8 Ice cream products and other frozen dairy foods (a) (ml) 34 58 57 32 45 45 10.6 12 Salt 8 8 5 8 7 7 0.7 3 Novel protein foods 6 3 5 3 4 4 2.7 2 SOFT DRINKS Concentrated (ml) 106 111 109 95 105 105 10.0 15 Ready to drink (ml) 458 558 574 522 528 527 30.4 35 Low calorie, concentrated (ml) 36 33 33 25 32 32 2.9 5 Low calorie, ready to drink (ml) 312 328 337 260 310 309 15.8 19 Total soft drinks(b) (ml) 1480 1606 1621 1382 1523 1521 59.2 53 ALCOHOLIC DRINKS Low alcohol beers, lagers and ciders

(ml) 1 2 3 1 2 2 0.2 …

Beers (ml) 43 66 93 75 69 69 13.5 5 Lagers and continental beers (ml) 74 184 186 155 149 147 23.8 8 Ciders and perry (ml) 15 23 41 23 26 24 3.4 2 Wine (ml) 125 136 146 178 146 146 70.7 17 LA wine, wine and spirit with additions

(ml) 3 7 5 9 6 6 1.8 1

Fortified wines (ml) 6 13 7 15 10 10 6.1 2 Spirits (ml) 14 18 18 23 18 18 25.3 5 Liqueurs (ml) … 1 2 4 2 2 2.3 1 Alcopops (ml) 4 4 11 7 7 7 2.2 1 Total alcoholic drinks (ml) 287 453 512 490 435 431 149.2 30 CONFECTIONERY Solid chocolate 11 16 13 16 14 14 8.0 14 Chocolate coated/filled bars/sweets 29 33 28 47 34 34 19.7 22 Chewing gum 1 1 … 1 1 1 0.6 2 Mints and boiled sweets (a) 10 13 14 15 13 13 6.2 13 Fudge, toffee, caramels 2 2 3 2 2 2 1.0 2 Total confectionery 53 65 58 81 64 64 35.6 37 (a) These foods are given in greater detail in this table under ‘Supplementary classifications’ (b) Converted to unconcentrated equivalent

132

Table B1 continued grams per person per week, unless otherwise stated

Consumption Purchases % of all households purchasing each type of food in Survey week

Supplementary classification (c) Jan/ March

April/ June

July/ Sept

Oct/ Dec

Yearly Average

Yearly Average

Expenditure (pence)

MILK AND CREAM Liquid wholemilk, full price: UHT (ml) 5 12 11 9 9 9 0.3 1 Sterilised (ml) 37 21 28 24 27 27 1.5 2 Other (ml) 633 636 600 533 601 598 29.1 35 Total liquid wholemilk, full price (ml) 675 669 639 566 638 635 31.0 37 Low fat milks: Fully-skimmed (ml) 175 147 171 160 164 163 7.2 13 Semi and other skimmed (ml) 968 976 940 1019 975 973 47.3 58 Total skimmed milks (ml) 1143 1123 1111 1179 1138 1137 54.4 65 Other milks and dairy desserts: Dairy desserts (ml) 31 29 32 28 30 30 8.7 14 Other milks (ml) 22 31 33 21 27 23 3.3 4 Total other milks and dairy …desserts (ml) 53 60 65 49 57 53 12.0 18 Yoghurt and fromage frais: Yoghurt (ml) 121 125 134 118 125 125 24.8 36 Fromage frais (ml) 18 16 17 13 16 16 4.4 7 Total yoghurt and fromage frais (ml) 139 141 150 132 141 141 29.2 39 CHEESE Natural hard: Cheddar and cheddar type 64 62 70 72 67 67 30.7 37 Other UK varieties or foreign equivalents

11 11 10 12 11 11 5.7 9

Edam and other continental 5 6 7 8 6 6 4.6 6 Cottage 7 5 7 6 6 6 1.9 5 Other natural soft 7 9 7 10 8 8 5.6 8 Total natural cheese 94 93 101 107 99 99 48.5 50 CARCASE MEAT Beef: Joints (including sides) on the bone

… 2 … … 1 1 0.5 …

Joints, boned 31 25 29 30 29 29 14.1 6 Steak, less expensive varieties

21 18 14 20 18 18 8.7 7

Steak, more expensive varieties

27 23 22 23 24 24 18.4 9

Minced 54 42 48 54 49 49 16.4 19 Other beef and veal 1 3 4 1 2 2 1.2 1 Total beef and veal 135 113 118 128 124 123 59.3 34 Mutton 2 1 … 1 1 1 0.4 … Lamb: Joints (including sides) 33 21 27 35 29 29 11.7 5 Chops (including cutlets and fillets)

18 16 16 16 17 17 10.3 7

All other 7 9 7 11 8 8 3.2 3 Total mutton and lamb 60 48 51 63 55 55 25.6 14 Pork: Joints (including sides) 26 26 18 27 24 24 7.7 5 Chops 27 26 24 18 24 24 9.2 9 Fillets and steaks 16 13 14 13 14 14 6.7 6 All other 5 4 9 6 6 6 2.2 2 Total pork 74 69 65 63 68 68 25.8 19 OTHER MEAT AND MEAT PRODUCTS

Liver: Ox 1 … 1 … … … … … Lambs 2 1 2 2 2 1 0.4 1 Pigs 1 1 1 1 1 1 0.2 1 Other 1 … 1 1 1 1 0.4 1 Total liver 4 3 4 3 4 4 1.1 2

133

Table B1 continued

grams per person per week, unless otherwise stated Consumption Purchases Supplementary classification (c) Jan/

March April/ June

July/ Sept

Oct/ Dec

Yearly Average

Yearly Average

Expenditure (pence)

% of all households purchasing each type of food in Survey week

OTHER MEATS AND MEAT PRODUCTS

Bacon and ham, uncooked: Joints (including sides and steaks cut from the joint) 25 22 22 31 25 25 11.4 9 Rashers, pre-packed 34 37 33 35 35 35 19.2 21 Rashers, not pre-packed 11 11 12 11 11 11 5.4 7 Total bacon and ham, uncooked 70 70 67 76 71 71 35.9 34 Cooked poultry, not purchased in cans 35 36 40 30 35 35 16.0 19 Takeaway cooked poultry 5 5 4 2 4 4 2.1 1 Total cooked poultry, not purchased in cans 41 41 44 32 39 39 18.1 20 Other poultry, uncooked, including frozen:

Chicken other than broilers 45 50 36 53 46 46 8.3 5 Turkey 13 18 21 35 22 21 7.7 6 All other 6 2 2 5 4 3 1.4 1 Total other poultry, uncooked, including frozen 63 69 60 92 71 70 17.4 11 Meat pies and sausage rolls, ready to eat:

Meat pies 9 14 14 14 13 13 4.9 9 Sausage rolls, ready to eat 6 7 8 9 8 8 2.3 5 Total meat pies and sausage rolls, ready to eat 16 21 21 23 20 20 7.2 13 Frozen convenience meats or frozen convenience meat products: Burgers 19 17 18 10 16 16 5.4 6 Meat pies, pasties, puddings 13 14 12 13 13 13 3.9 5 Other frozen convenience meats 65 55 57 58 59 59 23.4 18 Total frozen convenience meats or frozen convenience meat products 97 85 87

81

88

88

32.7 24 Pate and delicatessen-type sausages:

Pate 3 2 3 4 3 3 1.7 4 Delicatessen-type sausages 5 7 7 7 7 7 3.5 6 Total pate and delicatessen-type sausages 9 10 10 11 10 10 5.2 10 Other meat products: Meat pastes and spreads 1 1 1 … 1 1 0.6 2 Meat pies, pasties and puddings 32 33 30 35 32 32 11.7 14 Takeaway meat pies, pasties and puddings 2 1 1 1 1 1 0.5 1 Ready meals 40 35 30 38 36 36 18.3 12 Takeaway ready meals 25 23 27 29 26 26 24.6 9 Other meat products, not specified elsewhere 21 25 26 23 24 24 10.7 12 Total other meat products 121 118 114 127 120 120 66.3 38 FISH Fish, fresh salmon 6 8 10 9 9 9 7.1 4 Fresh blue, not salmon or herring 5 5 7 4 5 5 2.5 2 Total fat, fresh fish other than ...herring 12 14 17

13

14

13

9.6 6

Fish products, not frozen: Fish products, not frozen 9 11 11 10 10 10 6.3 7 Takeaway fish products 1 2 2 2 2 2 1.8 1 Total fish products, not frozen 10 13 12 12 12 12 8.2 9

134

Table B1 continued

grams per person per week, unless otherwise stated Consumption Purchases Supplementary classification (c) Jan/

March April/ June

July/ Sept

Oct/ Dec

Yearly Average

Yearly Average

Expenditure (pence)

% of all households purchasing each type of food in Survey week

FATS Butter: New Zealand 11 10 8 9 10 10 2.9 5 Danish 9 11 9 13 11 11 3.8 6 UK 12 13 13 16 13 13 3.5 8 Other 3 6 6 6 5 5 1.4 3 Total butter 36 41 35 45 39 39 11.6 21 Margarine: Soft 18 18 19 16 18 18 2.1 7 Other 4 3 3 5 3 3 0.4 2 Total margarine 22 21 22 21 21 21 2.6 8 Other fats: Reduced fat spreads 46 48 47 51 48 48 9.3 19 Low-fat spreads 22 20 18 22 20 20 3.9 9 Suet and dripping 1 … 1 1 1 1 0.2 1 Other fats 4 5 3 3 4 4 1.0 2 Total other fats 73 73 68 78 73 73 14.5 29 VEGETABLES Fresh potatoes: Previous years crop purchased Jan-Aug 629 411 200 - 313 311 11.8 na Current years crop purchased Jan-Aug 104 242 250 - 151 143 9.5 na Current years crop purchased Sept-Dec - - 211 784 242 231 10.7 na Total fresh potatoes 733 653 661 784 707 684 32.0 55 Canned beans: Baked beans in sauce 101 101 110 96 102 102 6.4 25 Other canned beans and pulses 13 13 10 10 12 12 1.3 5 Total canned beans 114 114 121 106 114 114 7.7 29 Potato products, not frozen: Crisps and potato snacks 46 52 48 49 48 48 25.7 36 Other potato products, not frozen 7 9 7 4 7 7 2.1 4 Total potato products, not frozen 53 60 55 53 55 55 27.8 38 Other vegetable products: Other vegetable products 35 41 44 31 38 38 13.1 22 Other vegetables, takeaway 3 3 3 4 3 3 2.6 3 Total other vegetable products 38 44 47 34 41 41 15.7 24 CEREALS Other bread: Rolls (excluding starch reduced rolls) 65 69 71 69 69 68 11.2 27 Malt bread and fruit bread 7 7 8 8 7 7 1.4 4 Vienna bread and French bread 24 32 29 28 28 28 4.3 14 Starch reduced bread and rolls 6 5 5 6 5 5 0.7 2 Sandwiches 6 5 5 7 6 6 4.2 4 Other 32 34 31 30 32 32 8.7 16 Total other bread 140 151 149 149 147 147 30.4 49 Biscuits, other than chocolate: Sweet biscuits other than chocolate 70 74 74 66 71 71 16.2 33 Unsweetened biscuits 10 10 11 12 11 11 3.1 10 Total biscuits other than chocolate 80 84 85 78 82 82 19.4 38

135

Table B1 continued grams per person per week, unless otherwise stated

Consumption Purchases Supplementary classification (c) Jan/

March April/ June

July/ Sept

Oct/ Dec

Yearly Average

Yearly Average

Expenditure (pence)

% of all households purchasing each type of food in Survey week

CEREALS Breakfast cereals: Muesli 17 15 18 23 18 18 4.0 5 Other high-fibre breakfast cereals 56 57 53 49 54 54 13.3 19 Sweetened breakfast cereals 42 43 41 38 41 41 12.9 16 Other breakfast cereals 27 33 31 28 30 30 7.2 12 Total breakfast cereals 141 148 143 138 143 143 37.4 40 Rice: Dried rice 44 53 50 52 50 50 7.4 11 Cooked rice 14 12 14 14 13 13 6.4 6 Total rice 58 64 63 66 63 63 13.8 17 Frozen convenience cereal foods: Cakes and pastries 13 11 12 19 13 13 4.8 6 Frozen pizza 22 24 27 29 26 25 10.0 10 Other 8 7 8 10 8 8 2.6 5 Total frozen cereal convenience foods, nse 42 42 46 58 47 47 17.4 18 Cereal convenience foods (including canned) not specified elsewhere:

Canned pasta 41 29 28 26 31 31 3.2 10 Fresh and dried pasta 59 62 64 55 60 60 11.9 21 Cakes, puddings and dessert mixes 7 5 5 7 6 6 2.1 5 Cereal snacks 11 13 12 13 12 12 6.8 12 Pizza 16 14 14 15 15 15 7.7 7 Takeaway pizza 4 7 6 6 6 6 6.4 2 Other cereal convenience foods 18 14 16 21 17 17 9.3 15 Total cereal convenience foods, including canned, nse 157 143 146 142 147 147 47.4 47 MISCELLANEOUS Spreads and dressings: Salad dressings 19 27 22 20 22 22 6.7 13 Other spreads and dressings 2 3 2 2 2 2 0.8 1 Total spreads and dressings 21 30 24 23 24 24 7.5 14 Ice-cream products and other frozen dairy foods:

Ice-cream products (ml) 29 46 39 28 35 35 8.3 10 Other frozen dairy foods (ml) 5 12 18 4 10 10 2.2 3 Total ice-cream products and other frozen dairy foods (ml) 34 58 57 32 45 45 10.6 12 CONFECTIONERY Mints and boiled sweets: Hard pressed mints 2 2 2 1 2 2 1.0 3 Boiled sweets 9 11 12 14 11 11 5.3 11 Total mints and boiled sweets 10 13 14 15 13 13 6.2 13 (c) Supplementary data for certain foods in greater detail than shown elsewhere in the table; the totals for each main food are repeated for

ease of reference

136

Table B2 Average prices paid(a) for household foods, 1997 to 2000 pence per kg, unless otherwise stated (b)

Average prices paid 1997 1998 1999 2000 MILK AND CREAM Liquid wholemilk, full price 52.4 50.9 50.6 48.8 Skimmed milks 50.7 50.1 49.0 47.9 Infant milks 93.1 98.1 105.1 98.4 Instant milks 50.0 45.6 47.8 49.1 Other milks 185.0 130.4 143.3 144.3 Yoghurt and fromage frais 210.1 208.1 203.9 207.5 Cream 276.9 270.7 274.6 270.6 CHEESE Natural 507.8 496.2 502.0 491.6 Processed 503.9 491.5 506.8 519.1 MEAT AND MEAT PRODUCTS Carcase meat: Beef and veal 496.8 487.3 490.8 483.0 Mutton and lamb 473.3 429.3 450.4 468.8 Pork 397.9 358.9 347.9 381.2 Other meat and meat products: Liver 255.0 271.7 261.5 291.9 Offals, other than liver 291.1 245.1 304.4 292.6 Bacon and ham, uncooked 500.7 476.7 479.7 508.0 Bacon and ham, cooked, including canned 635.4 630.6 647.2 651.3 Cooked poultry, not purchased in cans 521.0 536.3 476.1 451.5 Corned meat 291.2 291.7 268.1 260.9 Other cooked meat not purchased in cans 685.2 667.8 698.9 671.1 Other canned meat/canned meat products 177.1 202.8 193.2 206.7 Broiler chicken, uncooked, including frozen 336.9 340.5 348.6 352.8 Other poultry, uncooked, including frozen 275.1 242.7 253.1 248.9 Rabbit and other meats 440.0 326.9 446.5 517.1 Sausages, uncooked, pork 279.1 274.9 277.3 282.9 Sausages, uncooked, beef 228.1 221.1 243.0 250.1 Meat pies and sausage rolls, ready to eat 351.4 358.7 352.1 355.0 Other frozen convenience meats and meat products 381.7 419.0 413.8 399.0 Pate and delicatessen type sausages 545.9 534.1 564.2 536.5 Other meat products 602.0 612.7 598.5 554.3 FISH White, filleted, fresh 547.3 601.9 649.7 678.4 White, unfilleted, fresh 436.4 310.3 401.2 795.7 White, uncooked, frozen 493.0 509.3 537.4 553.8 Herring, filleted, fresh 327.4 337.3 359.4 391.0 Herring, unfilleted, fresh 272.0 327.1 219.0 260.6 Fatty, fresh, other than herring 617.2 583.0 623.0 713.1 White, processed 555.0 577.6 593.6 621.5 Fatty, processed, filleted 460.1 424.8 518.6 620.8 Fatty, processed, unfilleted 986.1 901.5 889.0 933.7 Shellfish 831.3 963.7 1023.4 986.0 Cooked fish 757.0 814.6 861.0 891.3 Canned salmon 438.6 538.6 576.6 516.3 Other canned/bottled fish 284.2 298.8 298.4 285.0 Fish products, not frozen 732.3 646.4 730.9 688.4 Frozen convenience fish products 402.3 414.6 441.6 423.3 EGGS 10.1 10.1 10.4 10.4 FATS Butter 308.4 316.1 294.4 298.6 Margarine 109.6 114.0 114.9 119.3 Low fat and dairy spreads 187.2 187.5 187.3 193.9 Vegetable and salad oils 133.7 124.9 131.1 144.2 Other fats 162.6 194.0 195.9 199.1

137

Table B2 continued pence per kg, unless otherwise stated (b)

Average prices paid 1997 1998 1999 2000 SUGAR AND PRESERVES Sugar 74.9 71.4 67.5 62.2 Jams, jellies and fruit curd 205.5 230.3 213.6 221.9 Marmalade 188.0 194.9 198.2 192.1 Syrup, treacle 180.3 199.6 210.5 192.8 Honey 321.5 330.6 348.4 331.5 VEGETABLES Potatoes 35.4 49.4 51.2 46.7 Fresh vegetables: Cabbages 70.4 75.7 78.6 85.5 Brussels sprouts 93.7 101.5 94.2 100.6 Cauliflowers 102.5 101.9 100.6 98.3 Leafy salads 204.3 223.4 236.1 243.7 Peas 292.5 349.9 347.1 352.7 Beans 285.2 300.0 312.8 333.3 Other green vegetables 198.3 209.2 206.4 187.4 Carrots 52.1 58.2 55.0 56.0 Turnips and swedes 59.0 67.0 66.1 67.6 Other root vegetables 125.9 122.8 126.3 146.3 Onions, shallots, leeks 94.1 99.7 93.9 95.0 Cucumbers 125.3 127.8 124.5 128.8 Mushrooms 270.1 277.9 265.8 268.9 Tomatoes 134.0 147.5 161.6 173.3 Miscellaneous fresh vegetables 226.5 232.8 233.1 241.1 Processed vegetables: Tomatoes, canned/bottled 51.4 53.8 56.0 59.7 Canned peas 83.3 82.7 81.5 78.4 Canned beans 63.6 67.5 67.0 67.5 Canned vegetables, other than pulses 123.0 125.5 133.9 125.3 Dried pulses, other than air dried 129.5 110.4 131.7 138.3 Air-dried vegetables 434.7 443.7 682.5 586.6 Vegetable juices 183.6 156.2 154.9 161.8 Chips, excluding frozen 360.5 394.8 413.5 428.1 Instant potato 349.3 314.4 330.6 341.3 Canned potatoes 77.0 69.2 67.2 58.7 Potato products, not frozen 519.3 515.6 525.1 504.5 Other vegetable products 401.6 405.0 403.2 383.5 Frozen peas 133.0 132.3 137.7 139.0 Frozen beans 156.0 146.7 155.8 163.7 Frozen chips and other convenience potato products 103.0 110.1 122.8 111.7 All frozen vegetables/vegetable products, not specified elsewhere 192.6 190.4 189.3 192.5 FRUIT Fresh: Oranges 96.7 97.6 104.6 101.0 Other citrus fruit 120.1 123.4 126.2 118.8 Apples 112.3 110.6 110.7 112.1 Pears 102.1 113.2 116.6 115.1 Stone fruits 190.1 213.2 191.3 192.1 Grapes 247.7 247.4 249.5 235.3 Soft fruit, other than grapes 306.4 342.9 398.3 379.0 Bananas 100.1 105.8 103.2 99.9 Rhubarb 124.9 128.7 165.2 165.2 Other fresh fruit 119.5 123.6 133.3 129.5 Other fruit and fruit products: Canned peaches, pears and pineapples 103.5 110.0 113.3 103.3 Other canned or bottled fruit 155.1 156.1 162.8 160.2 Dried fruit and dried fruit products 256.7 251.2 262.9 246.4 Frozen fruits and frozen fruit products 350.9 330.3 310.1 318.6 Nuts and nut products 416.5 456.8 469.4 462.0 Fruit juices 78.2 74.9 86.6 83.6

138

Table B2 continued pence per kg, unless otherwise stated (b)

Average prices paid 1997 1998 1999 2000 CEREALS White bread, standard loaves, unsliced 87.4 85.9 86.0 89.8 White bread, standard loaves, sliced 55.1 52.8 54.3 57.9 White bread, sliced, premium 73.2 75.0 80.7 79.9 White bread, sliced, soft-grain 70.3 62.4 76.3 75.9 Brown bread 86.0 86.9 89.1 90.7 Wholemeal bread 80.6 82.3 84.2 86.3 Other bread 198.0 206.8 209.5 207.1 Flour 39.9 39.5 42.7 41.7 Buns, scones and teacakes 214.4 217.9 213.7 218.6 Cakes and pastries 334.6 347.7 350.6 346.1 Crispbread 298.1 303.9 337.8 334.0 Biscuits, other than chocolate 233.7 225.2 233.8 236.7 Chocolate biscuits 338.9 335.3 332.4 326.4 Oatmeal and oat products 113.5 129.2 126.8 139.7 Breakfast cereals 264.0 267.3 267.4 261.6 Canned milk puddings 116.3 116.4 121.0 123.7 Other puddings 408.3 423.0 413.1 399.4 Rice 196.6 229.9 210.2 218.8 Cereal based invalid foods (including ‘slimming’ foods) na 675.4 686.1 391.9 Infant cereal foods 983.1 1037.8 880.4 888.1 Frozen convenience cereal foods 364.0 379.9 374.9 372.3 Cereal convenience foods, including canned, not specified elsewhere

355.4

324.3

336.9 322.6

Other cereal foods 161.0 196.3 292.3 175.1 BEVERAGES Tea 489.9 549.0 542.4 517.0 Coffee, beans and ground 960.5 1001.4 1108.4 1065.4 Coffee, instant 1674.7 1797.5 1543.5 1539.5 Coffee, essences 556.5 671.6 723.5 614.3 Cocoa and drinking chocolate 437.1 552.2 490.5 472.0 Branded food drinks 531.6 521.3 437.1 389.6 MISCELLANEOUS Mineral water 41.5 44.4 40.8 38.2 Baby foods, canned/bottled 329.4 366.1 367.6 346.9 Soups, canned 128.8 135.5 137.3 134.5 Soups, dehydrated and powdered 763.4 774.1 716.1 698.5 Spreads and dressings 269.7 286.0 293.7 311.3 Pickles and sauces 240.1 252.1 258.1 250.8 Meat and yeast extracts 869.1 917.6 903.2 896.3 Table jellies, squares and crystals 264.5 278.9 300.5 283.3 Ice-cream 97.9 114.8 119.8 116.3 Ice-cream products and other frozen dairy foods 202.5 201.0 227.4 233.1 Salt 63.9 79.5 70.6 89.3 Novel protein foods 631.7 637.3 845.5 605.5 SOFT DRINKS Soft drinks, concentrated 93.8 91.0 94.1 94.8 Soft drinks, ready to drink 52.5 55.4 60.7 57.7 Low-calorie soft drinks, concentrated 89.8 94.8 98.7 90.8 Low-calorie soft drinks, ready to drink 51.4 51.5 51.5 51.2 ALCOHOLIC DRINKS Low alcohol beers, lagers and ciders 158.5 167.2 164.8 119.6 Beers 177.9 182.8 182.1 194.5 Lagers and continental beers 155.0 162.0 165.4 161.7 Ciders and perry 131.9 144.1 133.0 140.4 Wine 430.4 500.0 464.0 485.2 Low alcohol wine, wines and spirits with additions 289.5 273.3 278.2 299.9 Fortified wines 600.1 557.0 574.9 605.2 Spirits 1356.3 1379.2 1344.9 1392.9 Liqueurs 1094.2 1260.3 1105.8 1272.7 Alcopops 275.1 327.3 306.5 329.8

139

Table B2 continued pence per kg unless otherwise stated (b)

Average prices paid 1997 1998 1999 2000 CONFECTIONERY Solid chocolate 573.6 575.0 586.2 567.2 Chocolate coated and filled bars and sweets 563.1 565.8 536.1 581.5 Chewing gum 1001.7 1086.4 1083.1 1137.2 Mints and boiled sweets 441.8 461.8 452.5 477.8 Fudge, toffee and caramels 454.5 439.8 461.3 442.4 (a) It should be noted that since the results for household consumption presented in this Report include both purchases and ‘free’ food,

average prices paid cannot in general be derived by dividing the expenditure on a particular food by average consumption (b) Pence per kg, except for the following; per litre of milk, yoghurt, cream, vegetable and salad oils, vegetable and fruit juices, coffee

essence, ice-cream, ice-cream products and other frozen dairy food, soft drinks, alcoholic drinks; per equivalent litre of condensed, dried and instant milk; per egg

140

Table B3 Average number of mid-day and total meals per week eaten outside the home, 2000 per person per week

Meals not from the household supply Net balance (a) Mid-day meals All meals out (b) Persons Visitors All households (GB) 1.78 3.00 0.86 0.05 Analysis by Government Office Region North East 1.89 2.89 0.87 0.05 North West 1.82 2.98 0.86 0.05 Yorkshire and the Humber 1.75 2.93 0.87 0.05 East Midlands 1.59 2.68 0.87 0.05 West Midlands 1.63 2.73 0.87 0.04 East 1.83 3.29 0.85 0.06 London 2.24 3.78 0.83 0.05 South East 1.68 2.88 0.87 0.05 South West 1.67 2.83 0.87 0.05 England 1.79 3.00 0.86 0.05 Wales 1.75 2.87 0.87 0.05 Scotland 1.76 3.04 0.86 0.05 Northern Ireland 1.81 2.99 0.86 0.05 Analysis by income group of HOH A1 2.72 4.73 0.78 0.08 A2 2.49 4.30 0.81 0.06 B 2.11 3.55 0.84 0.05 C 1.77 3.01 0.86 0.05 D 1.51 2.47 0.89 0.05 E1 1.16 1.90 0.91 0.05 E2 1.42 2.19 0.90 0.05 OAPs (all) 0.86 1.53 0.93 0.05 Analysis by household composition Number of adults Number of children 1 0 1.79 3.41 0.84 0.09 1 1 or more 2.22 3.46 0.84 0.05 2 0 1.49 2.69 0.88 0.06 2 1 1.92 3.12 0.86 0.04 2 2 1.96 3.15 0.85 0.03 2 3 1.90 2.78 0.87 0.03 2 4 or more 1.88 2.69 0.88 0.02 3 0 1.55 2.87 0.87 0.06 3 or more 1 or 2 1.85 2.96 0.86 0.02 3 or more 3 or more 1.93 2.78 0.88 0.01 4 or more 0 1.91 3.28 0.85 0.03 Analysis by age of main diary-keeper Under 25 2.19 3.88 0.82 0.06 25 – 34 2.15 3.55 0.84 0.04 35 – 44 2.12 3.45 0.85 0.04 45 – 54 1.75 2.97 0.86 0.06 55 – 64 1.27 2.29 0.89 0.07 65 – 74 0.87 1.61 0.92 0.06 75 and over 0.98 1.69 0.92 0.04 Analysis by ownership of dwelling Unfurnished; council 1.62 2.59 0.89 0.05 Other rented 1.91 3.43 0.85 0.06 Furnished; rented 2.51 4.32 0.80 0.05 Rent free 1.55 2.94 0.86 0.07 Owned outright 1.32 2.34 0.89 0.06 Owned with mortgage 2.01 3.35 0.85 0.05 Shared ownership 1.75 2.69 0.89 0.06 Analysis by ownership of deep freezer/microwave

Microwave only 1.88 3.26 0.85 0.04 Freezer only 1.59 2.76 0.87 0.05 Household with a deep freezer and microwave 1.80 3.03 0.86 0.05 Households owning neither 1.81 2.98 0.86 0.03 (a) See Glossary (b) Based on a pattern of three meals per day

141

Table B4 Average number of mid-day meals per week, by source, per child aged 5 – 14 years, 2000

per child per week Meals not from the household supply Meals from the household supply School meals Other meals out Packed meals Other All households (GB) 1.64 0.40 1.85 3.10 Analysis by Government Office Region North East 2.14 0.48 1.28 3.09 North West 1.84 0.32 1.71 3.13 Yorkshire and the Humber 1.93 0.51 1.62 2.95 East Midlands 1.70 0.25 2.41 2.64 West Midlands 1.82 0.37 1.90 2.91 East 1.34 0.37 1.86 3.43 London 1.80 0.45 1.72 3.03 South West 1.29 0.35 1.84 3.52 South East 1.36 0.36 2.36 2.92 England 1.68 0.38 1.88 3.07 Wales 1.85 0.39 1.60 3.16 Scotland 1.25 0.63 1.71 3.42 Northern Ireland 1.67 0.40 1.73 3.19 Analysis by income group of HOH A1 1.82 0.57 1.71 2.89 A2 1.32 0.51 2.19 2.98 B 1.41 0.45 2.10 3.04 C 1.39 0.43 2.13 3.05 D 1.99 0.25 1.34 3.42 E1 2.69 0.13 0.48 3.71 E2 2.80 0.24 0.75 3.21 OAPs (all) (a) na na na na Analysis by household composition Number of adults Number of children 1 1 or more 2.15 0.34 1.16 3.34 2 1 1.41 0.55 1.90 3.15 2 2 1.46 0.47 2.09 2.99 2 3 1.51 0.39 2.20 2.90 2 4 or more 1.89 0.16 1.45 3.50 3 or more 1 or 2 1.71 0.35 1.76 3.18 3 or more 3 or more 1.69 0.21 1.69 3.41 Analysis by age of main diary-keeper Under 25 2.57 0.26 1.22 2.96 25 – 34 1.76 0.32 1.83 3.08 35 – 44 1.56 0.46 1.90 3.07 45 – 54 1.62 0.43 1.81 3.15 55 – 64 1.63 0.15 1.70 3.52 65 – 74 (a) na na na na 75 and over (a) na na na na Analysis by ownership of dwelling Unfurnished; council 2.06 0.41 1.27 3.26 Other rented 1.64 0.33 1.98 3.05 Furnished; rented 1.98 0.37 1.51 3.15 Rent free 1.45 0.09 1.55 3.91 Owned outright 1.81 0.39 1.33 3.48 Owned with mortgage 1.46 0.41 2.14 2.99 Shared ownership (a) na na na na Analysis by ownership of deep freezer/microwave

Microwave only 2.03 0.03 1.56 3.38 Freezer only 1.82 0.43 1.66 3.09 Household with a deep freezer and microwave 1.62 0.41 1.87 3.10 Households owning neither na na na na (a) Estimates are not shown as these household groups contain samples of fewer than 20 children aged 5 to 14 years

Table B5 Household food consumption of main food groups by Government Office Region, 2000(a) grams per person per week, unless otherwise stated

Government Office Regions North

East North

West(b) Yorkshire and

the Humber East

Midlands West

Midlands East London South

East South West

England Wales Scotland Northern Ireland

MILK AND CREAM Liquid wholemilk, full price (ml) 620 640 666 544 794 615 560 544 632 623 718 734 1018 Welfare and school milk (ml) 34 32 36 22 29 25 15 20 29 27 27 22 30 Skimmed milks (ml) 1176 1164 1252 1301 1023 1036 1052 1137 1177 1142 1162 1090 1024 Yoghurt and fromage frais (ml) 164 126 135 146 124 141 133 166 157 143 133 123 120 Other milks and dairy desserts (ml) 108 161 115 162 58 99 145 107 119 119 125 126 107 Cream (ml) 7 12 10 18 12 25 21 31 19 18 12 15 8 Total milk and cream (ml) 2109 2136 2213 2192 2041 1941 1926 2005 2133 2072 2176 2110 2308 CHEESE

Natural 87 85 83 108 100 103 99 119 102 99 101 89 60 Processed 11 12 12 13 11 12 9 11 8 11 12 16 13 Total cheese 98 98 96 121 111 116 108 130 110 111 113 105 73 MEAT

Beef and veal 123 133 120 115 113 135 98 118 141 122 105 150 195 Mutton and lamb 28 59 53 53 59 50 83 64 53 58 79 16 31 Pork 71 64 77 84 75 76 66 69 65 71 56 39 66 Total carcase meat 222 257 250 252 248 261 247 251 259 251 240 205 292 Bacon and ham, uncooked 76 83 70 64 72 70 52 76 78 72 69 63 97 Bacon and ham, cooked 43 34 36 41 36 51 31 43 43 40 53 48 51 Poultry, uncooked 208 191 219 222 244 238 235 220 193 218 197 175 221 Poultry, cooked 40 47 43 23 34 44 31 38 37 38 51 48 35 All other meats and meat products 405 368 353 323 357 359 309 350 355 352 331 407 336 Total meat and meat products 993 980 971 925 992 1023 905 979 965 970 942 946 1031 FISH Fresh 16 26 34 28 26 23 38 40 33 31 25 23 19 Processed and shell 14 16 16 13 11 20 19 24 15 17 12 20 7 Prepared, including fish products 48 40 66 54 48 59 65 49 54 53 48 38 31 Frozen, including fish products 48 38 52 52 59 44 36 45 41 46 47 32 43 Total fish 127 120 167 148 144 146 158 158 142 146 133 113 99 EGGS (no.) 1.94 1.61 1.75 1.61 1.80 1.84 1.76 1.74 1.62 1.73 1.81 1.94 1.95 Eggs purchased (no.) 1.84 1.59 1.72 1.56 1.78 1.71 1.76 1.66 1.56 1.68 1.63 1.91 1.84 FATS Butter 36 40 28 35 33 34 41 47 44 38 40 44 68 Margarine 26 21 36 16 23 12 13 22 23 21 15 25 8 Low fat and dairy spreads 55 68 59 85 77 75 54 70 70 68 84 60 85 Vegetable and salad oils (ml) 44 47 40 38 54 44 64 50 45 48 43 35 69 Other fats 15 11 11 12 11 9 7 11 11 11 22 6 5 Total fats 175 188 174 187 198 174 178 200 193 187 204 171 234

142

Table B5 continued grams per person per week, unless otherwise stated

Government Office Regions North

East North

West(b) Yorkshire and

the Humber East

Midlands West

Midlands East London South

East South West

England Wales Scotland Northern Ireland

SUGAR AND PRESERVES Sugar 105 106 88 107 113 105 85 113 111 104 131 103 102 Honey, preserves, syrup and treacle 30 35 25 37 25 34 26 43 40 33 34 36 44 Total sugar and preserves 135 141 113 144 137 139 111 155 152 137 165 139 146 VEGETABLES

Fresh potatoes 774 685 747 756 804 731 596 653 771 716 722 607 1213 Fresh green 234 180 244 274 239 261 251 272 266 246 311 139 155 Other fresh 468 425 457 506 454 530 536 551 551 499 523 405 403 Processed potatoes 231 176 203 192 275 192 171 183 186 199 228 211 234 Processed other vegetables 373 348 321 357 377 365 339 370 329 353 323 285 327 Total potatoes 1005 861 950 949 1079 923 767 835 957 915 950 818 1447 Total other vegetables 1074 953 1022 1137 1071 1156 1126 1193 1145 1098 1157 829 885 FRUIT

Fresh 646 665 732 712 664 839 833 891 794 762 694 608 615 Other, including fruit products 64 60 60 78 76 76 60 95 87 74 84 57 50 Fruit juices (ml) 232 226 256 318 269 395 433 367 296 313 264 224 127 Total fruit 942 951 1048 1108 1008 1310 1326 1352 1177 1149 1042 889 792 CEREALS

White bread, standard loaves 236 317 299 260 335 245 206 253 291 274 389 330 443 Softgrain and premium loaves 188 129 112 139 184 183 134 137 91 141 107 135 149 Brown bread 58 59 67 74 54 46 64 52 50 58 95 48 65 Wholemeal bread 80 70 79 87 85 95 100 124 108 94 83 57 95 Rolls 99 79 85 82 66 55 35 44 60 64 50 118 44 Other breads 87 80 81 70 67 79 88 97 68 81 77 62 59 Total bread 748 735 724 712 790 704 627 708 669 711 801 750 855 Flour 61 37 149 72 112 54 74 48 56 72 57 21 35 Cakes 127 134 135 148 128 141 115 135 149 134 128 106 182 Biscuits 165 125 146 147 148 147 109 136 151 140 155 138 172 Oatmeal and oat products 11 18 12 17 9 14 13 15 17 14 13 21 24 Breakfast cereals 133 135 143 158 153 161 120 158 147 146 157 108 164 Other cereals 281 308 259 303 272 289 377 290 258 294 222 308 203 Total cereals 1527 1492 1568 1557 1612 1508 1436 1493 1447 1512 1535 1452 1635 BEVERAGES

Tea 23 36 32 35 34 39 29 32 35 33 39 39 34 Coffee 16 18 15 13 14 17 16 16 16 16 15 11 11 Cocoa and drinking chocolate 5 2 3 2 4 4 5 6 4 4 3 3 1 Branded food drinks 4 4 3 5 6 8 3 7 4 5 4 4 2 Total beverages 48 60 53 55 58 68 53 61 60 58 60 56 47

143

Table B5 continued grams per person per week, unless otherwise stated

Government Office Regions North

East North

West(b) Yorkshire and

the Humber East

Midlands West

Midlands East London South

East South West

England Wales Scotland Northern Ireland

MISCELLANEOUS

Soups, canned, dehydrated & powdered 83 78 63 58 51 67 58 91 58 68 69 127 74 Mineral water (ml) 93 131 73 134 125 166 252 193 153 152 173 91 150 Ice-cream and other frozen dairy food (ml) 96 94 96 98 106 101 94 126 105 103 81 103 113 Other foods 159 143 135 160 137 163 152 188 148 155 153 161 118 Total miscellaneous 431 446 367 451 419 497 556 598 464 478 475 482 455 SOFT DRINKS Concentrated (ml) 103 112 85 117 105 109 96 127 118 109 77 88 130 Ready to drink (ml) 608 518 490 478 659 465 484 521 464 519 514 620 811 Low calorie, concentrated (ml) 24 23 32 26 21 25 43 36 50 32 23 41 9 Low calorie, ready to drink (ml) 310 333 260 240 288 302 297 257 234 280 361 569 300 Total soft drinks(c) (ml) 1553 1526 1335 1433 1577 1437 1476 1593 1538 1504 1375 1834 1806 ALCOHOLIC DRINKS Lager and beer (ml) 216 171 318 201 219 229 184 259 167 219 189 254 116 Wine (ml) 139 137 144 150 106 190 173 172 158 153 114 100 93 Others (ml) 66 56 58 71 79 71 49 74 77 67 112 58 26 Total alcoholic drinks (ml) 421 364 520 422 404 491 405 505 402 439 415 412 235 CONFECTIONERY Chocolate confectionery 50 38 54 53 58 49 36 52 54 49 44 42 38 Mints and boiled sweets 12 12 13 15 14 15 8 13 14 13 16 13 12 Other 2 2 5 4 3 2 3 2 3 3 4 3 1 Total confectionery 64 52 72 72 74 66 47 67 71 65 63 59 51 (a) This table averaged over the three years 1998 – 2000 is given at Appendix D1 (b) Throughout this report Merseyside Government Region is included under “North West” (c) Converted to unconcentrated equivalent

144

145

Table B6 Household food consumption of main food groups by income group, 2000 grams per person per week, unless otherwise stated

Income group Gross weekly income of head of household Households with one or more earners Households

without an earner

£1070 and over

£725 and

under £1070

£725 and over

£375 and

under £725

£180 and

under £375

Under £180

£180 and over

Under £180

OAP

A1 A2 All A B C D E1 E2 MILK AND CREAM Liquid wholemilk, full price (ml) 482 457 464 512 614 833 681 859 921 Welfare and school milk (ml) 10 17 15 19 16 62 3 96 - Skimmed milks (ml) 1123 1141 1136 1081 1077 1057 1486 1153 1424 Yoghurt and fromage frais (ml) 141 181 168 156 131 106 180 119 122 Other milks and dairy desserts (ml) 154 76 99 111 135 121 95 132 119 Cream (ml) 31 31 31 17 13 13 39 13 15 Total milk and cream (ml) 1940 1902 1913 1897 1986 2192 2485 2371 2601 CHEESE Natural 119 107 111 103 90 88 123 93 103 Processed 20 8 12 12 12 11 9 11 8 Total cheese 139 116 123 115 102 99 132 104 111 MEAT Beef and veal 111 105 107 126 120 115 141 117 156 Mutton and lamb 62 49 53 43 48 62 95 69 77 Pork 44 62 56 66 68 71 69 65 86 Total carcase meat 217 216 216 235 236 248 306 251 319 Bacon and ham, uncooked 40 60 53 66 64 69 96 82 109 Bacon and ham, cooked 38 40 39 41 42 36 47 37 46 Poultry, uncooked 170 212 199 218 201 221 208 229 246 Poultry, cooked 60 33 41 44 40 31 43 31 36 All other meats and meat products 269 313 300 337 368 366 354 385 397 Total meat and meat products 794 873 849 941 951 971 1053 1016 1154 FISH Fresh 49 43 45 25 20 25 61 28 49 Processed and shell 20 22 21 19 12 12 30 14 25 Prepared, including fish products 41 55 51 54 48 41 58 52 68 Frozen, including fish products 19 33 29 37 43 41 60 58 72 Total fish 129 153 145 135 124 120 209 151 214 EGGS (no.) 1.64 1.32 1.41 1.48 1.67 1.86 2.30 2.26 2.39 Eggs purchased (no.) 1.62 1.28 1.38 1.42 1.63 1.74 2.23 2.18 2.37 FATS Butter 43 43 43 30 33 40 71 41 65 Margarine 14 13 13 12 24 22 31 31 36 Low fat and dairy spreads 45 47 46 64 68 73 76 72 104 Vegetable and salad oils (ml) 51 40 43 37 43 54 53 61 71 Other fats 5 2 3 7 10 11 26 14 27 Total fats 158 145 149 150 177 200 256 219 303 SUGAR AND PRESERVES Sugar 38 66 57 66 105 116 141 159 211 Honey, preserves, syrup and treacle 31 33 32 28 24 27 64 41 74 Total sugar and preserves 69 99 90 94 129 142 204 199 284 VEGETABLES Fresh potatoes 544 579 568 580 706 776 918 873 903 Fresh green 277 259 264 224 199 190 400 236 379 Other fresh 601 590 593 491 442 391 701 485 526 Processed potatoes 126 172 158 190 229 224 145 242 141 Processed other vegetables 324 295 304 349 344 357 331 391 325 Total potatoes 671 751 727 771 936 1000 1063 1115 1045 Total other vegetables 1201 1144 1162 1065 985 937 1432 1112 1230

146

Table B6 continued grams per person per week, unless otherwise stated

Income group Gross weekly income of head of household Households with one or more earners Households

without an earner

£1070 and over

£725 and

under £1070

£725 and over

£375 and

under £725

£180 and

under £375

Under £180

£180 and over

Under £180

OAP

A1 A2 All A B C D E1 E2 FRUIT Fresh 968 864 895 729 629 573 1284 710 907 Other, including fruit products 71 61 64 57 55 54 170 80 159 Fruit juices (ml) 631 419 483 364 253 211 359 231 196 Total fruit 1670 1344 1443 1149 937 837 1813 1021 1262 CEREALS White bread, standard loaves 142 189 175 234 309 375 243 390 316 Softgrain and premium loaves 117 113 114 128 147 142 125 156 160 Brown bread 68 45 52 52 54 57 87 58 95 Wholemeal bread 105 90 94 79 75 65 160 107 140 Rolls 50 48 49 68 76 60 75 70 66 Other breads 120 108 112 91 71 51 80 71 62 Total bread 601 593 595 652 732 751 770 851 840 Flour 60 58 58 42 53 62 102 149 104 Cakes 139 118 124 123 125 111 174 121 207 Biscuits 105 109 108 120 141 143 176 162 202 Oatmeal and oat products 18 15 16 11 10 9 30 18 41 Breakfast cereals 161 153 155 141 135 110 191 144 165 Other cereals 345 302 315 311 289 273 208 312 259 Total cereals 1430 1348 1373 1400 1485 1459 1651 1757 1819 BEVERAGES Tea 44 21 28 27 29 34 52 43 67 Coffee 20 18 18 15 14 14 24 14 15 Cocoa and drinking chocolate 3 4 3 3 3 5 8 4 5 Branded food drinks - 5 4 3 3 4 7 11 10 Total beverages 67 47 53 48 49 56 90 72 96 MISCELLANEOUS Soups, canned, dehydrated and powdered 54 76 70 69 56 62 121 87 133 Mineral water (ml) 320 262 280 178 119 83 205 86 81 Ice-cream and other frozen dairy food (ml) 98 108 105 99 94 86 168 94 120 Other foods 146 161 157 173 153 126 170 153 116 Total miscellaneous 619 607 611 519 422 357 664 419 450 SOFT DRINKS Concentrated (ml) 108 92 97 96 119 128 88 110 72 Ready to drink (ml) 478 387 414 525 610 575 434 515 362 Low calorie, concentrated (ml) 44 43 43 36 37 26 14 21 18 Low calorie, ready to drink (ml) 524 377 422 346 325 253 203 264 170 Total soft drinks(a) (ml) 1762 1439 1536 1531 1715 1598 1147 1434 982 ALCOHOLIC DRINKS Lager and beer (ml) 237 262 254 285 221 191 201 118 109 Wine (ml) 286 269 274 208 104 72 217 63 54 Others (ml) 54 44 47 76 64 56 104 61 79 Total alcoholic drinks (ml) 576 575 576 569 388 319 522 242 242 CONFECTIONERY Chocolate confectionery 57 47 50 48 49 49 62 38 42 Mints and boiled sweets 9 14 12 11 13 10 22 11 24 Other 3 3 3 3 2 4 4 2 6 Total confectionery 68 65 66 61 64 62 89 51 71 (a) Converted to unconcentrated equivalent

147

Table B7 Household food expenditure on main food groups by income group, 2000 pence per person per week

Income group Gross weekly income of head of household Households with one or more earners Households

without an earner

£1070 and over

£725 and

under £1070

£725 and over

£375 and

under £725

£180 and

under £375

Under £180

£180 and over

Under £180

OAP

A1 A2 All A B C D E1 E2 MILK AND CREAM Liquid wholemilk, full price 27.1 21.5 23.2 23.9 28.8 39.1 36.5 41.1 51.6 Welfare and school milk 0.5 0.6 0.6 0.4 0.4 0.4 - 0.5 - Skimmed milks 58.7 56.5 57.2 51.9 50.3 48.2 75.2 52.9 71.0 Yoghurt and fromage frais 34.9 42.1 39.9 33.0 26.5 20.4 35.0 23.4 24.6 Other milks and dairy desserts 26.1 13.9 17.6 17.8 17.9 11.4 12.0 14.3 15.6 Cream 8.3 8.5 8.5 5.0 3.4 3.1 10.5 3.1 4.2 Total milk and cream 155.6 143.2 147.0 132.1 127.4 122.6 169.2 135.3 167.0 CHEESE Natural 70.6 62.4 64.9 51.3 41.0 39.4 70.7 41.9 49.4 Processed 12.0 5.7 7.6 6.7 6.3 4.5 4.7 5.1 3.8 Total cheese 82.6 68.1 72.5 57.9 47.3 43.8 75.4 47.0 53.2 MEAT Beef and veal 73.4 59.4 63.6 62.2 53.5 46.6 88.0 48.2 73.2 Mutton and lamb 40.3 26.9 31.0 20.4 22.1 26.1 42.4 27.7 37.8 Pork 20.4 26.8 24.9 25.9 24.6 25.0 28.7 23.2 33.7 Total carcase meat 134.2 113.1 119.5 108.4 100.1 97.7 159.2 99.1 144.6 Bacon and ham, uncooked 27.7 34.3 32.3 33.8 32.6 31.8 51.7 36.5 55.1 Bacon and ham, cooked 35.3 32.9 33.6 27.0 25.4 20.6 33.5 21.0 31.0 Poultry, uncooked 82.1 83.3 82.9 74.1 61.2 57.3 74.4 58.8 68.9 Poultry, cooked 24.0 18.0 19.8 21.2 18.0 13.1 16.6 15.2 14.5 All other meats and meat products 149.8 169.9 163.8 156.3 140.0 121.1 146.4 130.4 141.8 Total meat and meat products 452.9 451.5 451.9 420.8 377.3 341.8 481.7 361.1 455.8 FISH Fresh 43.7 37.1 39.1 16.3 12.1 13.6 46.3 18.0 31.3 Processed and shell 21.5 23.0 22.5 15.5 8.4 9.8 29.8 9.6 15.0 Prepared, including fish products 31.5 31.7 31.6 26.9 22.5 20.2 32.0 21.9 33.1 Frozen, including fish products 11.3 19.4 16.9 18.0 19.3 17.9 30.9 24.1 35.4 Total fish 108.0 111.1 110.2 76.7 62.3 61.5 139.0 73.5 114.8 EGGS Eggs purchased 24.3 16.7 19.0 15.7 15.3 15.9 26.8 20.6 24.1 FATS Butter 14.7 14.4 14.5 9.1 9.5 10.8 21.4 11.9 19.9 Margarine 2.0 1.9 1.9 1.5 2.7 2.8 3.3 3.3 4.9 Low fat and dairy spreads 12.3 9.8 10.5 12.5 12.5 12.9 15.9 13.7 20.9 Vegetable and salad oils 11.7 10.9 11.1 6.3 5.0 5.5 11.6 6.5 7.6 Other fats 1.2 0.6 0.8 1.2 1.8 1.5 4.6 1.9 3.5 Total fats 41.9 37.5 38.8 30.6 31.5 33.6 56.8 37.3 56.8 SUGAR AND PRESERVES Sugar 3.0 5.1 4.5 4.3 6.2 6.2 9.8 9.9 13.0 Honey, preserves, syrup and treacle 7.5 8.6 8.3 6.6 5.0 4.8 15.3 7.9 15.6 Total sugar and preserves 10.5 13.7 12.8 10.9 11.2 11.0 25.1 17.8 28.6 VEGETABLES Fresh potatoes 34.2 33.0 33.4 29.0 30.0 29.2 41.6 36.2 40.0 Fresh green vegetables 64.0 53.8 56.9 34.7 27.3 23.6 55.1 30.6 43.7 Other fresh vegetables 106.1 97.6 100.2 70.2 54.7 45.4 89.5 58.7 55.2 Processed potatoes 44.3 50.6 48.7 50.2 56.4 51.1 34.9 49.2 31.5 Processed other vegetables 69.1 56.8 60.5 52.5 43.3 37.5 49.6 41.3 41.1 Total potatoes 78.5 83.6 82.1 79.3 86.3 80.3 76.5 85.4 71.5 Total other vegetables 239.2 208.2 217.6 157.4 125.3 106.5 194.2 130.5 140.1

148

Table B7 continued pence per person per week

Income group Gross weekly income of head of household Households with one or more earners Households

without an earner

£1070 and over

£725 and

under £1070

£725 and over

£375 and

under £725

£180 and

under £375

Under £180

£180 and over

Under £180

OAP

A1 A2 All A B C D E1 E2 FRUIT Fresh 162.3 126.4 137.3 95.7 75.7 68.9 162.5 83.0 110.0 Other, including fruit products 25.9 23.6 24.3 14.7 11.8 10.0 40.6 14.7 27.8 Fruit juices 67.0 43.3 50.5 30.2 19.0 14.5 35.0 17.7 14.9 Total fruit 255.1 193.3 212.1 140.7 106.5 93.4 238.1 115.3 152.7 CEREALS White bread, standard loaves 11.0 13.2 12.5 15.8 18.5 22.0 19.0 24.1 24.1 Softgrain and premium loaves 9.4 9.6 9.5 10.1 11.4 11.4 10.5 12.2 13.6 Brown bread 7.2 4.5 5.3 4.7 4.6 4.5 8.3 5.6 9.2 Wholemeal bread 10.5 8.3 9.0 6.8 5.9 5.1 15.4 8.5 13.5 Rolls 8.7 9.9 9.5 11.2 11.7 10.0 13.3 10.6 11.6 Other breads 36.9 28.1 30.8 21.8 17.1 12.2 20.6 16.2 14.6 Total bread 83.7 73.6 76.6 70.4 69.1 65.2 87.1 77.2 86.6 Flour 3.0 1.3 1.9 1.6 2.0 5.1 4.7 5.2 4.6 Cakes 54.1 39.2 43.8 39.7 34.8 30.9 57.1 35.2 62.2 Biscuits 36.5 33.9 34.7 35.7 38.1 35.9 49.4 38.3 50.1 Oatmeal and oat products 1.9 2.9 2.6 1.5 1.4 1.3 5.0 2.2 4.7 Breakfast cereals 49.6 45.3 46.6 37.8 34.9 26.5 47.4 35.2 41.2 Other cereals 120.4 115.2 116.8 101.4 84.6 65.9 62.4 66.3 49.3 Total cereals 349.7 311.5 323.1 288.5 265.1 230.9 313.1 259.6 298.7 BEVERAGES Tea 25.9 12.3 16.4 14.0 14.7 14.8 29.3 20.9 34.7 Coffee 28.1 20.9 23.1 21.6 19.5 17.2 35.7 21.0 22.0 Cocoa and drinking chocolate 1.5 2.2 2.0 1.5 1.5 1.7 4.1 1.7 2.0 Branded food drinks - 1.3 0.9 1.1 1.2 2.4 3.8 3.3 4.6 Total beverages 55.5 36.7 42.4 38.2 37.0 36.0 72.9 46.9 63.2 MISCELLANEOUS Soups, canned, dehydrated and powdered 13.5 13.5 13.5 11.3 8.8 8.3 21.9 11.8 19.4 Mineral water 14.5 11.2 12.2 7.1 4.0 3.2 7.6 2.9 3.1 Ice-cream and other frozen dairy foods 22.5 23.8 23.4 18.6 15.7 11.7 21.6 13.5 16.7 Other foods 69.3 66.3 67.2 62.2 52.7 39.4 66.8 48.2 41.7 Total miscellaneous 119.7 114.7 116.2 99.2 81.2 62.6 117.9 76.4 80.8 Total food £19.74 £17.90 £18.46 £15.48 £13.74 £12.40 £19.87 £14.07 £17.07 SOFT DRINKS Concentrated 12.4 12.0 12.2 8.8 10.6 11.4 11.1 9.2 7.2 Ready to drink 32.8 26.2 28.2 33.1 34.0 27.3 27.8 25.5 18.7 Low calorie, concentrated 6.2 4.1 4.7 3.7 3.1 1.8 1.3 1.6 1.3 Low calorie, ready to drink 27.8 22.9 24.4 18.5 15.8 10.5 11.4 13.5 7.0 Total soft drinks 79.2 65.3 69.5 64.1 63.5 51.0 51.6 49.8 34.1 ALCOHOLIC DRINKS Lager and beer 48.0 41.7 43.6 47.5 36.8 32.7 38.2 21.6 19.1 Wine 190.2 152.7 164.1 100.2 42.6 29.1 115.3 28.1 21.1 Others 43.7 35.6 38.0 41.8 30.3 22.8 92.8 39.9 68.7 Total alcoholic drinks 281.9 230.0 245.7 189.5 109.7 84.6 246.2 89.6 109.0 CONFECTIONERY Chocolate confectionery 43.1 28.1 32.6 27.5 27.2 25.4 39.2 22.4 24.1 Mints and boiled sweets 6.7 7.4 7.2 5.3 5.9 4.4 9.7 4.8 11.1 Other 2.1 2.1 2.1 1.7 1.2 1.7 2.2 1.3 2.8 Total confectionery 51.8 37.5 41.9 34.5 34.3 31.5 51.1 28.5 38.0 Total food and drink £23.87 £21.23 £22.03 £18.36 £15.81 £14.07 £23.36 £15.75 £18.88

149

Table B8 Household food expenditure on main food groups by household composition, 2000 pence per person per week

Households with Number of adults 1 2 3 3 or more 4 or

more All

house-holds

Number of children 0 1 or more

0 1 2 3 4 or more

0 1 or 2 3 or more

0

MILK AND CREAM Liquid wholemilk, full price 40.6 33.3 27.1 28.5 30.9 31.3 52.9 27.6 29.0 41.5 21.0 31.0 Welfare and school milk - 0.9 - 0.5 0.9 1.1 1.2 - 0.1 - - 0.4 Skimmed milks 70.2 39.5 67.4 50.9 44.9 38.1 19.6 61.4 49.0 29.1 60.1 54.4 Yoghurt and fromage frais 33.2 24.9 31.7 35.1 29.8 27.1 17.1 27.6 23.9 11.2 19.4 29.2 Other milks and dairy desserts 17.5 10.1 15.6 24.7 18.5 22.1 11.3 11.6 12.0 10.8 10.8 16.5 Cream 5.7 1.3 7.0 4.7 3.7 2.8 0.5 5.9 3.8 4.1 4.2 4.8 Total milk and cream 167.1 109.9 148.9 144.4 128.8 122.4 102.5 134.0 117.8 96.7 115.5 136.2 CHEESE Natural 63.7 31.8 65.3 44.5 37.6 30.8 21.2 56.2 39.5 18.4 40.1 48.5 Processed 6.2 6.1 4.9 6.4 6.6 7.1 4.5 5.8 6.8 6.2 6.9 6.0 Total cheese 70.0 38.0 70.2 50.9 44.1 37.9 25.7 62.0 46.3 24.7 47.0 54.5 MEAT Beef and veal 57.6 30.6 85.6 52.5 45.6 34.7 48.4 77.5 36.5 36.8 79.5 59.3 Mutton and lamb 30.7 9.9 38.4 17.6 15.7 14.7 16.3 31.7 30.7 18.0 27.8 25.6 Pork 27.1 15.4 34.5 22.7 18.9 13.3 12.2 38.9 23.3 20.0 33.3 25.8 Total carcase meat 115.4 55.9 158.4 92.8 80.2 62.6 76.9 148.1 90.5 74.8 140.6 110.7 Bacon and ham, uncooked 50.1 21.3 52.2 25.5 23.5 17.5 13.7 49.5 32.3 6.9 33.8 35.9 Bacon and ham, cooked 32.9 16.8 34.7 27.3 21.1 18.2 12.7 31.3 21.0 10.6 27.1 26.7 Poultry, uncooked 74.9 44.5 80.8 60.0 58.4 43.0 51.4 89.7 67.8 39.1 86.5 67.6 Poultry, cooked 22.8 18.0 19.7 18.8 15.4 13.0 10.3 17.4 17.9 11.3 24.1 18.1 All other meats and meat products 195.9 107.8 158.6 138.6 138.6 110.6 85.8 164.8 131.5 75.7 126.9 144.8 Total meat and meat products 492.0 264.4 504.5 363.0 337.2 264.9 250.9 500.9 361.0 218.3 439.1 403.8 FISH Fresh 26.7 4.0 34.2 18.7 8.9 6.7 7.7 27.1 16.5 9.9 10.5 19.9 Processed and shell 15.4 3.9 25.4 9.9 7.6 5.5 1.3 17.1 8.0 4.9 13.6 13.7 Prepared, including fish products 38.3 12.6 37.2 18.4 19.0 11.1 6.2 31.3 22.5 7.6 24.1 25.7 Frozen, including fish products 28.1 15.8 28.1 19.1 14.1 13.0 17.6 25.6 16.6 6.6 14.4 20.9 Total fish and fish products 108.5 36.2 124.9 66.1 49.6 36.3 32.7 101.1 63.6 29.1 62.6 80.2 EGGS (purchased) 27.7 11.0 24.2 13.7 12.6 10.0 9.7 19.0 14.6 9.4 13.6 17.6 FATS Butter 18.5 4.4 17.3 8.9 8.2 5.0 2.0 14.3 8.7 3.4 9.8 11.6 Margarine 3.3 1.6 3.2 2.1 2.0 1.6 1.6 2.5 3.3 2.1 2.6 2.6 Low fat and reduced fat spreads 17.6 8.5 17.7 10.3 10.9 9.1 4.8 14.9 11.0 8.5 12.1 13.3 Vegetable and salad oils 8.5 3.5 9.2 4.9 6.2 3.3 3.4 4.6 8.4 3.1 9.0 6.7 Other fats 1.6 1.2 3.2 0.7 1.2 0.8 1.4 2.8 1.3 1.0 0.9 1.8 Total fats 49.4 19.3 50.7 26.9 28.5 19.8 13.2 39.1 32.6 18.1 34.3 35.9 SUGAR AND PRESERVES Sugar 10.6 6.1 8.6 4.7 3.8 3.9 3.8 8.0 5.8 5.3 4.2 6.6 Honey, preserves, syrup and treacle 12.6 3.5 11.5 5.0 4.5 3.6 4.2 7.7 4.4 2.6 5.5 7.4 Total sugar and preserves 23.2 9.6 20.1 9.7 8.3 7.6 8.0 15.7 10.2 7.9 9.7 13.9 VEGETABLES Fresh potatoes 37.8 24.4 42.0 28.5 24.1 21.0 16.3 40.6 27.7 17.8 31.8 32.0 Fresh green 45.6 16.6 52.0 31.7 23.6 21.5 13.5 40.6 26.3 15.2 29.7 35.0 Other fresh 84.4 34.6 87.7 63.2 51.6 42.0 33.3 75.9 51.1 34.9 52.9 65.2 Processed potatoes 43.8 62.4 43.7 51.0 56.0 54.0 45.0 52.5 52.4 31.4 48.4 49.8 Processed other vegetables 58.0 32.4 55.4 53.6 38.6 36.1 37.4 52.1 40.1 23.1 43.4 47.0 Total potatoes 81.6 86.8 85.7 79.5 80.0 74.9 61.4 93.1 80.1 49.2 80.2 81.8 Total other vegetables 188.0 83.6 195.2 148.5 113.8 99.7 84.2 168.5 117.5 73.2 126.1 147.2

150

Table B8 continued pence per person per week

Households with Number of adults 1 2 3 3 or more 4 or

more All

house- Number of children 0 1 or

more 0 1 2 3 4 or

more 0 1 or 2 3 or

more 0 holds

FRUIT Fresh 135.3 58.8 130.2 80.8 72.2 63.0 52.6 101.3 70.5 49.8 70.9 95.0 Other, including fruit products 27.3 7.5 26.3 11.1 9.7 9.5 4.6 20.0 11.4 5.8 13.1 16.8 Fruit juices 33.9 16.0 30.8 26.8 23.6 17.8 6.9 27.1 19.1 12.4 20.2 25.3 Total fruit 196.6 82.4 187.3 118.7 105.5 90.4 64.1 148.3 101.1 67.9 104.1 137.0 CEREALS White bread, standard loaves 23.4 18.5 20.3 16.4 15.5 15.7 13.4 21.7 16.2 14.1 17.0 18.4 Softgrain and premium loaves 13.5 11.8 11.1 11.3 10.4 7.3 7.9 12.3 12.3 11.3 10.0 11.1 Brown bread 10.7 1.8 7.7 4.3 2.6 2.0 2.0 5.4 4.5 2.2 6.0 5.3 Wholemeal bread 14.0 4.0 11.6 6.1 4.8 3.3 3.0 7.9 4.1 1.7 6.7 7.7 Rolls 12.0 8.6 13.3 11.6 9.9 7.2 6.4 15.9 8.4 3.3 13.7 11.2 Other breads 27.6 12.8 22.8 23.1 17.2 16.3 7.4 16.6 13.5 4.1 14.7 19.3 Total bread 101.3 57.6 86.8 72.8 60.3 51.8 40.0 79.8 59.0 36.8 68.1 73.0 Flour 2.5 1.9 3.2 2.6 1.4 0.9 0.4 2.9 9.0 10.8 0.9 2.8 Cakes 54.5 22.6 49.8 35.2 32.8 26.5 23.3 47.3 36.5 30.0 37.4 40.0 Biscuits 47.6 34.9 42.5 32.8 35.0 35.6 27.3 36.3 38.1 33.6 40.3 38.5 Oatmeal and oat products 3.8 0.8 3.4 1.8 1.1 0.8 1.2 1.3 1.2 - 1.7 2.1 Breakfast cereals 44.6 39.8 37.8 38.6 37.4 36.5 38.8 32.1 32.0 27.7 29.1 37.4 Other cereals 81.4 76.3 85.7 99.2 93.2 82.4 51.8 90.6 79.9 51.8 81.0 85.5 Total cereals 335.6 233.9 309.2 283.0 261.2 234.5 182.8 290.2 255.6 190.7 258.5 279.0 BEVERAGES Tea 29.1 13.4 24.0 11.5 9.9 9.9 20.7 20.2 13.6 8.5 14.4 17.5 Coffee 28.9 13.2 30.4 15.8 15.6 12.5 9.2 26.2 15.4 12.7 27.5 21.6 Cocoa and drinking chocolate 2.3 1.0 2.4 1.5 1.2 1.2 3.3 1.9 1.3 3.3 1.1 1.8 Branded food drinks 3.3 1.5 2.8 0.5 1.1 0.3 1.8 3.0 0.3 - 2.4 1.8 Total beverages 63.7 29.0 59.6 29.3 27.8 24.0 35.0 51.3 30.6 24.5 45.4 42.7 MISCELLANEOUS Soups, canned, dehydrated and powdered 20.0 6.3 17.1 9.8 7.9 6.1 1.7 12.8 5.8 2.6 10.9 11.7 Mineral water 8.9 2.7 8.4 6.6 3.3 3.0 1.6 4.9 3.6 0.8 4.1 5.6 Ice-cream and other frozen dairy foods 16.3 18.3 19.0 16.8 16.4 18.0 13.3 14.8 16.4 14.1 16.7 17.1 Other foods 57.9 44.4 67.5 63.6 51.7 41.9 34.0 59.2 39.4 22.0 49.7 55.4 Total miscellaneous 103.1 71.7 112.1 96.8 79.3 68.9 50.5 91.7 65.2 39.5 81.4 89.8 Total food £19.06 £10.76 £18.93 £14.30 £12.77 £10.91 £9.21 £17.15 £12.96 £8.49 £14.17 £15.20 SOFT DRINKS Concentrated 10.5 12.9 7.6 11.7 11.6 8.9 10.3 8.7 10.0 16.5 10.3 10.0 Ready to drink 27.5 41.4 25.6 31.8 36.5 23.7 22.1 30.4 36.1 24.2 34.7 30.4 Low calorie, concentrated 1.9 3.9 2.3 3.7 3.3 3.2 4.3 3.2 2.8 4.0 2.1 2.9 Low calorie, ready to drink 15.2 15.7 16.0 17.6 15.9 10.7 17.7 16.5 16.9 15.7 18.3 15.8 Total soft drinks 55.1 73.9 51.5 64.9 67.3 46.4 54.3 58.7 65.9 60.5 65.3 59.2 ALCOHOLIC DRINKS Lager and beer 55.5 14.6 48.5 41.9 36.1 28.1 10.4 30.8 22.7 9.4 28.4 37.5 Wine 99.5 29.9 110.9 63.7 50.6 30.6 11.1 77.0 56.2 6.8 41.3 70.7 Others 79.2 16.0 71.3 19.8 18.6 13.6 7.0 46.4 22.7 2.7 32.9 41.0 Total alcoholic drinks 234.2 60.4 230.7 125.5 105.2 72.3 28.5 154.2 101.6 18.9 102.5 149.2 CONFECTIONERY Chocolate confectionery 28.1 26.1 31.0 25.4 29.5 25.8 19.6 28.7 24.8 6.9 24.3 27.7 Mints and boiled sweets 8.4 6.0 6.9 5.8 6.6 6.2 6.2 3.7 4.1 5.2 3.2 6.2 Other 2.7 0.9 2.2 1.8 1.1 1.4 1.0 1.1 0.4 1.1 1.9 1.6 Total confectionery 39.2 33.0 40.1 33.0 37.3 33.4 26.8 33.5 29.3 13.3 29.4 35.6 Total food and drink £22.35 £12.43 £22.15 £16.54 £14.87 £12.43 £10.30 £19.61 £14.93 £9.42 £16.15 £17.64

151

Table B9 Household food consumption by household composition groups, within income groups: selected food items, 2000

grams per person per week, unless otherwise stated Income group A(a)

Households with Adults only 2 adults and 3 or more

adults 1 child 2 children 3 children 1 or more

children Milk and cream (ml or eq ml) 1806 2293 1865 1910 1773 Cheese 151 88 124 125 70 Carcase meat 321 121 199 160 126 Other meats and meat products 733 609 605 586 528 Fish 214 158 97 109 104 Eggs (no) 2.02 0.98 1.23 1.06 0.77 Fats 173 105 174 108 122 Sugar and preserves 123 121 72 30 66 Fresh potatoes 695 431 563 469 487 Fresh green vegetables 365 202 249 211 136 Other fresh vegetables 763 581 520 506 371 Processed vegetables 459 503 391 529 412 Fresh fruit 1203 842 738 911 424 Other fruit and fruit products 683 527 600 344 266 Bread 685 605 529 561 452 Other cereals 739 816 715 785 805 Tea 28 17 15 26 14 Coffee 34 7 13 14 6 Cocoa and drinking chocolate 2 2 3 8 2 Branded food drinks 4 - 5 6 - FOOD EXPENDITURE £22.80 £18.48 £16.52 £16.76 £12.27 Soft drinks, volume as purchased (ml) 775 1041 1013 964 1088 Alcoholic drinks (ml) 824 461 601 208 379 Confectionery 59 64 75 71 48 FOOD AND DRINK EXPENDITURE £27.81 £22.00 £19.59 £18.70 £15.10 (a) Consumption figures are not shown for those households with 1 adult and one child and 2 adults and four or more children because there are fewer than 10 such households in the sample.

grams per person per week, unless otherwise stated

Income group B Households with

Adults only 1 Adult 2 adults and 3 or more adults

1 or more children

1 child 2 children 3 children 4 or more children

1 or more children

Milk and cream (ml or eq ml) 1919 1542 2067 1928 1749 2076 1686 Cheese 148 144 113 82 86 90 106 Carcase meat 326 62 214 170 141 167 207 Other meats and meat products 850 582 663 601 537 643 672 Fish 187 143 121 98 72 74 117 Eggs (no.) 1.74 1.69 1.47 1.21 1.27 1.32 1.40 Fats 178 103 142 132 118 40 158 Sugar and preserves 115 98 89 71 87 99 82 Fresh potatoes 687 447 507 446 445 1101 667 Fresh green vegetables 297 205 209 172 103 196 225 Other fresh vegetables 647 464 477 395 290 326 385 Processed vegetables 581 398 558 523 476 490 495 Fresh fruit 936 577 701 604 433 492 648 Other fruit and fruit products 479 329 392 387 363 216 428 Bread 720 566 675 615 496 589 645 Other cereals 790 586 799 677 685 682 818 Tea 35 35 29 17 20 18 26 Coffee 21 1 10 11 11 13 14 Cocoa and drinking chocolate 5 - 3 3 2 - 2 Branded food drinks 4 - 2 6 - - - FOOD EXPENDITURE £19.45 £12.37 £15.28 £12.54 £11.22 £10.71 £13.48 Soft drinks, volume as purchased (ml)

1017 1341 989 1011 816 787 1139

Alcoholic drinks (ml) 808 256 554 447 353 85 316 Confectionery 59 49 66 60 68 67 61 FOOD AND DRINK EXPENDITURE £23.57 £14.42 £17.75 £14.63 £13.02 £11.60 £15.62

152

Table B9 continued grams per person per week, unless otherwise stated

Income group C Households with

Adults only 1 adult 2 adults and 3 or more adults

1 or more children

1 child 2 children 3 children 4 or more children

1 or more children

Milk and cream (ml or eq ml) 2076 1901 2088 1986 1759 1634 1786 Cheese 124 75 102 82 75 63 98 Carcase meat 282 177 225 204 150 210 224 Other meats and meat products 843 612 646 654 483 522 658 Fish 164 109 103 87 65 83 114 Eggs (no) 1.95 1.11 1.41 1.46 1.02 1.72 2.00 Fats 209 158 149 158 98 121 208 Sugar and preserves 164 119 99 99 93 88 129 Fresh potatoes 819 552 601 618 679 671 639 Fresh green vegetables 280 134 161 124 142 109 157 Other fresh vegetables 552 254 412 347 336 395 391 Processed vegetables 595 517 565 524 627 570 577 Fresh fruit 794 617 503 462 416 539 595 Other fruit and fruit products 381 391 260 235 196 100 311 Bread 847 673 706 623 610 475 699 Other cereals 808 852 704 731 536 452 843 Tea 39 27 21 21 17 16 21 Coffee 19 12 12 8 7 7 11 Cocoa and drinking chocolate 3 3 4 4 2 6 2 Branded food drinks 4 - 1 3 1 1 3 FOOD EXPENDITURE £16.77 £11.71 £12.82 £11.78 £8.85 £8.35 £12.20 Soft drinks, volume as purchased (ml)

1011 1386 1062 1236 1021 1117 1065

Alcoholic drinks (ml) 514 231 408 303 198 140 294 Confectionery 68 69 58 69 58 51 54 FOOD AND DRINK EXPENDITURE £19.35 £13.84 £14.67 £13.62 £9.96 £9.46 £13.86

grams per person per week, unless otherwise stated Income group D and E2

Households with Adults only 1 adult 2 adults and 3 or more

adults 1 or more

children 1 child 2 children 3 children 4 or more

children 1 or more

children Milk and cream (ml or eq ml) 2382 2157 2430 2171 2168 2121 2235 Cheese 128 89 105 82 53 17 60 Carcase meat 307 162 152 245 172 258 280 Other meat and meat products 872 647 592 748 453 655 575 Fish 179 87 160 115 66 65 96 Eggs (no) 2.73 1.26 1.53 2.04 0.86 1.23 2.01 Fats 262 134 213 181 142 157 204 Sugar and preserves 213 117 132 153 148 80 198 Fresh potatoes 959 722 729 739 536 198 952 Fresh green vegetables 314 100 164 134 165 64 134 Other fresh vegetables 588 253 531 315 308 210 293 Processed vegetables 646 576 623 688 464 458 536 Fresh fruit 890 408 446 503 370 368 396 Other fruit and fruit products 382 208 330 175 225 45 152 Bread 928 708 632 732 716 482 702 Other cereals 811 704 1111 802 669 500 1209 Tea 53 24 28 21 17 19 41 Coffee 20 9 13 7 8 1 8 Cocoa and drinking chocolate 5 3 2 2 - 13 3 Branded food drinks 12 6 1 - 4 13 - FOOD EXPENDITURE £16.69 £10.14 £12.06 £11.23 £7.82 £7.84 £9.83 Soft drinks, volume as purchased (ml)

772 1308 1224 1158 472 958 836

Alcoholic drinks (ml) 408 141 176 188 305 147 19 Confectionery 53 60 104 66 30 52 34 FOOD AND DRINK EXPENDITURE £18.82 £11.54 £13.61 £12.50 £8.89 £8.79 £10.56

153

Table B10 Nutritional value of household food: national averages, 1998 to 2000 1998

1999

2000 GB

2000 GB(a)

2000 UK

2000 UK(a)

(i) intake per person per day Energy (kcal) 1740 1690 1750 1880 1750 1880 (MJ) 7.3 7.1 7.3 7.9 7.4 7.9 Total protein (g) 64.3 63.2 66.3 66.9 66.4 67.0 Animal protein (g) 39.4 38.4 40.6 41.0 40.6 41.1 Fat (g) 75 72 74 76 74 76 Fatty acids: saturated (g) 29.3 28.1 29.2 30.2 29.3 30.3 monounsaturated (g) 26.6 25.5 26.3 27.0 26.4 27.0 polyunsaturated (g) 13.5 13.1 13.4 13.5 13.4 13.5 Cholesterol (mg) 225 216 223 224 223 224 Carbohydrate (b) (g) 214 211 218 238 218 239 of which: total sugars (g) 86 84 87 108 87 108 non-milk extrinsic sugars (g) 48 46 47 67 47 67 starch (g) 128 127 130 131 131 131 Fibre (c) (g) 12.1 11.9 12.6 12.7 12.6 12.7 Alcohol (g) - - - 4.5 - 4.4 Calcium (mg) 800 790 860 890 860 890 Iron (mg) 9.8 9.6 10.1 10.4 10.1 10.4 Zinc (mg) 7.5 7.4 8.0 8.1 8.0 8.1 Magnesium (mg) 222 219 227 239 227 239 Sodium (g) (g) 2.52 2.49 2.57 2.60 2.58 2.60 Potassium (g) 2.58 2.53 2.64 2.72 2.65 2.72 Thiamin (mg) 1.36 1.33 1.43 1.44 1.44 1.44 Riboflavin (mg) 1.68 1.66 1.75 1.79 1.75 1.79 Niacin equivalent (mg) 26.1 25.7 27.7 28.5 27.8 28.5 Vitamin B6 (mg) 1.9 1.9 2.0 2.1 2.0 2.1 Vitamin B12 (µg) 6.8 6.8 5.8 5.9 5.8 5.9 Folate (µg) 241 235 248 252 248 252 Vitamin C (mg) 59 57 59 65 59 64 Vitamin A: retinol (µg) 490 480 500 500 500 500 β-carotene (µg) 1710 1700 1690 1760 1690 1760 total (retinol equivalent) (µg) 780 760 780 790 780 790 Vitamin D (d) (µg) 3.25 3.14 3.29 3.29 3.30 3.30 Vitamin E (mg) 9.80 9.64 9.96 10.09 9.98 10.11 (ii) as a percentage of Reference Nutrient Intake (e) Energy (f) 84 82 84 90 84 90 Protein 143 141 147 148 147 148 Calcium 118 116 125 129 125 129 Iron 95 93 97 100 97 100 Zinc 95 94 101 102 101 102 Magnesium 85 84 86 91 86 91 Sodium (g) 171 169 173 175 173 175 Potassium 82 80 84 86 84 86 Thiamin 163 160 171 172 171 172 Riboflavin 149 147 153 157 154 157 Niacin equivalent 189 187 200 206 200 206 Vitamin B6 159 156 166 175 167 176 Vitamin B12 498 499 418 427 418 427 Folate 129 126 132 135 132 135 Vitamin C 155 150 153 168 152 167 Vitamin A (retinol equivalent) 126 123 126 128 126 128 (iii) as a percentage of food energy Fat 38.8 38.3 38.2 36.4 38.2 36.5 of which: saturated fatty acids 15.2 14.9 15.0 14.5 15.0 14.5 Carbohydrate 46.4 46.8 46.7 47.6 46.6 47.6 (a) Columns include soft and alcoholic drinks and confectionery (b) Available carbohydrate, calculated as monosaccharide (c) As non-starch polysaccharide (d) Contributions from pharmaceutical sources of this (or any other) vitamin are not recorded by the Survey (e) Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991. Before comparison with the weighted Reference Nutrient Intakes, ten percent has first been deducted from each absolute intake given above to allow for wastage, and an allowance has also been made for meals not taken from the domestic food supply (f) As a percentage of Estimated Average Requirement (g) Excludes sodium from table salt

154

Table B11 Nutritional value of household food by Government Office Region, 2000 Government Office Regions

North East

North West

Yorkshire and the Humber

East Midlands

West Midlands

East London South East

South West

England Wales Scotland Northern Ireland

(i) intake per person per day Energy (kcal) 1750 1690 1740 1780 1820 1780 1660 1810 1770 1760 1780 1650 1870 (MJ) 7.3 7.1 7.3 7.5 7.6 7.5 7.0 7.6 7.4 7.4 7.5 6.9 7.8 Total protein (g) 66.4 64.7 67.5 67.1 68.0 68.1 63.4 68.1 66.0 66.6 66.7 63.4 69.2 Animal protein (g) 40.4 39.9 41.4 40.8 40.6 41.6 38.4 41.7 40.8 40.6 40.7 39.7 42.3 Fat (g) 74 72 72 74 76 75 70 79 77 74 75 71 81 Fatty acids: saturated (g) 29.3 28.1 28.2 29.3 29.5 29.2 26.9 31.1 30.5 29.2 29.9 28.8 32.3 monounsaturated (g) 26.5 25.6 25.8 26.2 27.3 26.4 24.8 27.8 27.3 26.5 26.7 25.0 28.8 polyunsaturated (g) 13.3 13.0 13.0 13.2 14.2 13.5 13.5 14.2 13.4 13.5 13.5 12.0 14.5 Cholesterol (mg) 226 214 221 218 225 229 214 233 223 223 225 222 237 Carbohydrate (g) 217 211 219 226 229 222 208 223 218 219 222 203 229 of which: total sugars (g) 86 83 83 90 87 91 81 95 92 88 92 82 85 non-milk extrinsic sugars (g) 47 44 43 49 47 50 42 53 50 47 51 45 45 starch (g) 131 128 137 136 142 132 127 127 126 131 130 121 143 Fibre (a) (g) 12.6 11.6 12.6 13.0 13.2 13.1 12.3 13.5 12.8 12.8 12.9 10.9 13.1 Calcium (mg) 870 840 890 890 890 850 800 870 860 860 900 850 900 Iron (mg) 10.1 9.6 10.1 10.3 10.5 10.5 9.6 10.6 10.1 10.2 10.2 9.2 10.7 Zinc (mg) 7.9 7.9 8.0 8.1 8.1 8.2 7.7 8.3 8.1 8.0 8.1 7.8 8.4 Magnesium (mg) 222 215 225 230 231 235 224 240 229 228 227 208 231 Sodium (g) 2.68 2.57 2.51 2.56 2.59 2.66 2.28 2.70 2.56 2.57 2.60 2.61 2.74 Potassium (g) 2.64 2.52 2.65 2.69 2.73 2.75 2.56 2.75 2.70 2.66 2.69 2.44 2.76 Thiamin (mg) 1.43 1.39 1.45 1.47 1.48 1.50 1.35 1.48 1.44 1.44 1.46 1.31 1.52 Riboflavin (mg) 1.74 1.71 1.76 1.80 1.77 1.80 1.61 1.80 1.78 1.75 1.78 1.67 1.85 Niacin equivalent (mg) 27.6 27.2 28.0 27.8 28.3 29.1 26.5 28.8 27.7 27.9 27.7 26.1 28.7 Vitamin B6 (mg) 2.0 2.0 2.1 2.1 2.1 2.1 1.9 2.1 2.1 2.0 2.1 1.8 2.3 Vitamin B12 (µg) 5.8 5.6 5.9 5.7 5.6 5.9 5.5 6.0 5.8 5.8 5.6 5.7 5.7 Folate (µg) 240 232 245 259 254 265 236 262 257 250 256 218 258 Vitamin C (mg) 54 52 55 59 56 67 67 67 60 60 57 49 48 Vitamin A: retinol (µg) 510 460 440 510 480 560 460 570 530 500 440 460 470 β-carotene (µg) 1650 1580 1670 1770 1630 1780 1660 1800 1800 1710 1870 1490 1530 total (retinol equivalent) (µg) 790 730 720 810 750 860 740 870 830 790 760 700 730 Vitamin D (µg) 3.10 3.29 3.37 3.45 3.34 3.36 3.09 3.39 3.30 3.31 3.34 3.14 3.36 Vitamin E (mg) 9.81 9.52 9.45 10.03 10.77 10.12 9.98 10.56 9.99 10.05 10.33 8.87 10.65

155

Table B11 continued Government Office Regions

North East

North West

Yorkshire and the Humber

East Midlands

West Midlands

East London South East

South West

England Wales Scotland Northern Ireland

(ii) as a percentage of Reference Nutrient Intake (b) Energy (c) 83 81 82 84 87 86 83 86 84 84 83 79 89 Protein 146 145 147 147 151 152 146 148 145 147 144 142 154 Calcium 126 122 126 128 128 124 122 126 124 125 128 125 130 Iron 96 92 96 99 99 101 94 102 98 98 99 89 102 Zinc 99 99 99 100 102 104 101 103 101 101 100 98 105 Magnesium 84 82 84 86 88 90 89 90 86 87 84 80 88 Sodium 180 174 166 171 174 180 160 179 171 173 172 177 185 Potassium 83 81 82 84 87 87 84 86 85 84 83 78 88 Thiamin 169 167 170 173 177 180 168 176 171 172 172 157 181 Riboflavin 152 152 153 156 155 159 148 157 155 154 153 148 163 Niacin equivalent 197 196 199 198 204 212 199 206 199 201 196 189 207 Vitamin B6 164 162 165 169 174 176 163 168 169 168 166 151 190 Vitamin B12 421 409 425 413 406 435 415 433 421 420 395 417 417 Folate 128 125 129 136 135 142 131 138 136 134 134 118 138 Vitamin C 140 135 141 153 145 177 179 172 156 156 146 128 125 Vitamin A (retinol equivalent) 126 118 115 128 122 140 124 138 133 127 120 114 117 (iii) as a percentage of food energy Fat 38.3 38.1 37.3 37.4 37.9 37.7 38.0 39.0 38.9 38.1 38.2 38.6 39.2 of which: saturated fatty acids 15.1 14.9 14.6 14.8 14.6 14.8 14.5 15.4 15.5 14.9 15.1 15.7 15.6 Carbohydrate 46.5 46.6 47.2 47.6 47.2 46.9 46.8 46.0 46.1 46.7 46.8 46.0 45.9 (iv) contribution to selected nutrients from soft and alcoholic drinks and confectionery Energy (kcal) 130 120 130 130 140 140 110 140 130 130 120 120 120 (MJ) 0.5 0.5 0.5 0.6 0.6 0.6 0.5 0.6 0.6 0.5 0.5 0.5 0.5 Fat (g) 2 1 2 2 2 2 1 2 2 2 2 2 1 Carbohydrate (g) 21 20 20 22 23 21 18 22 21 21 21 21 24 Alcohol (g) 4.2 4.1 4.4 4.5 4.0 5.3 4.4 5.1 4.5 4.5 4.3 4.1 2.6 (a) As non-starch polysaccharides (b) Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991 (c) As a percentage of Estimated Average Requirement

156

Table B12 Nutritional value of household food by income group, 2000 Income groups Gross weekly income of head of household Households with one or more earner Households without

an earner

£725 and over

£375 and under £725

£180 and under £375

Under £180

£180 and over

Under £180

OAP

A B C D E1 E2 (i) intake per person per day Energy (kcal) 1600 1610 1690 1720 2090 1970 2200 (MJ) 6.7 6.7 7.1 7.2 8.8 8.3 9.3 Total protein (g) 61.7 63.2 63.8 64.7 77.5 72.8 79.5 Animal protein (g) 37.5 39.0 38.7 40.0 47.9 43.2 49.9 Fat (g) 68 67 72 75 90 81 96 Fatty acids: saturated (g) 27.0 26.5 28.2 29.6 36.6 31.3 37.5 monounsaturated (g) 23.6 23.9 25.7 26.8 31.5 28.7 34.2 polyunsaturated (g) 12.1 12.2 13.1 13.3 15.7 14.8 17.3 Cholesterol (mg) 202 204 212 225 280 247 291 Carbohydrate of which:

(g) 199 199 211 210 259 254 273

total sugars (g) 82 78 82 81 118 98 122 non-milk extrinsic sugars (g) 41 41 45 44 64 55 72 starch (g) 118 121 129 129 141 156 151 Fibre (a) (g) 12.2 11.8 12.0 11.6 16.1 14.2 14.9 Calcium (mg) 800 800 830 870 1020 970 1040 Iron (mg) 9.6 9.5 9.7 9.3 12.5 11.2 12.1 Zinc (mg) 7.4 7.6 7.7 7.8 9.5 8.9 9.8 Magnesium (mg) 222 214 215 213 283 250 270 Sodium (g) 2.32 2.48 2.54 2.47 2.91 2.78 2.94 Potassium (g) 2.57 2.49 2.52 2.53 3.31 2.90 3.14 Thiamin (mg) 1.39 1.36 1.39 1.33 1.72 1.58 1.65 Riboflavin (mg) 1.64 1.64 1.66 1.68 2.19 1.93 2.18 Niacin equivalent (mg) 26.6 26.9 26.7 26.3 32.5 29.7 32.3 Vitamin B6 (mg) 1.9 1.9 2.0 1.9 2.5 2.2 2.4 Vitamin B12 (µg) 5.3 5.4 5.4 5.7 7.4 6.4 7.5 Folate (µg) 241 233 231 226 325 274 311 Vitamin C (mg) 71 60 53 48 83 56 62 Vitamin A: retinol (µg) 430 450 460 480 680 520 770 β-carotene (µg) 1770 1710 1540 1510 2260 1600 2090 total (retinol equivalent) (µg) 720 730 720 730 1060 790 1120 Vitamin D (µg) 2.90 3.05 3.20 3.09 4.01 3.62 4.39 Vitamin E (mg) 9.14 9.17 9.78 9.75 11.80 10.81 12.57 (ii) as a percentage of Reference Nutrient Intake (b) Energy (c) 81 79 81 80 94 93 99 Protein 149 146 143 140 151 159 151 Calcium 123 121 122 121 137 136 138 Iron 95 92 91 84 127 105 126 Zinc 99 98 97 96 110 109 114 Magnesium 91 85 82 79 96 93 89 Sodium 169 174 173 161 175 182 171 Potassium 89 83 81 78 92 89 84 Thiamin 177 167 166 154 192 185 182 Riboflavin 155 149 147 144 175 165 173 Niacin equivalent 203 198 192 185 220 211 221 Vitamin B6 172 162 162 154 183 178 174 Vitamin B12 424 410 395 400 476 451 464 Folate 139 130 125 117 156 142 144 Vitamin C 199 162 138 121 199 140 143 Vitamin A (retinol equivalent) 125 122 117 115 156 123 164 (iii) as a percentage of food energy Fat 38.0 37.8 38.3 39.3 38.7 36.8 39.1 of which: saturated fatty acids 15.2 14.9 15.0 15.5 15.7 14.3 15.3 Carbohydrate 46.6 46.4 46.6 45.7 46.5 48.4 46.5 (iv) contribution to selected nutrients from soft and alcoholic drinks and confectionery Energy (kcal) 130 140 130 130 150 110 100 (MJ) 0.6 0.6 0.5 0.5 0.6 0.4 0.4 Fat (g) 2 2 2 2 2 1 2 Carbohydrate (g) 19 21 23 23 21 19 17 Alcohol (g) 6.0 5.7 3.5 3.0 6.9 2.8 3.5 (a) As non-starch polysaccharides (b) Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991 (c) As a percentage of Estimated Average Requirement

157

Table B13 Nutritional value of household food by household composition, 2000

Households with No of adults 1 2 3 3 or more 4 or

more No of children 0 1 or

more 0 1 2 3 4 or

more 0 1 or 2 3 or

more 0

(i) Intake per person per day Energy (kcal) 2110 1540 2010 1630 1510 1360 1310 1880 1710 1380 1610 (MJ) 8.9 6.5 8.5 6.9 6.4 5.7 5.5 7.9 7.2 5.8 6.8 Total protein (g) 79.6 56.8 77.4 62.3 56.4 49.7 49.6 74.3 62.6 48.3 64.3 Animal protein (g) 48.7 33.6 48.3 37.6 34.4 29.5 31.0 46.5 36.4 27.6 40.3 Fat (g) 89 63 87 67 65 56 56 80 71 55 70 Fatty acids: saturated (g) 35.4 25.1 34.1 26.5 25.5 22.8 22.7 31.8 26.8 21.7 26.7 monounsaturated (g) 31.5 22.6 30.9 23.7 23.1 19.7 20.1 28.2 25.5 19.2 25.1 polyunsaturated (g) 15.8 11.2 15.9 12.4 11.8 9.5 9.3 13.7 13.7 9.9 13.1 Cholesterol (mg) 284 174 272 194 183 156 169 254 206 157 212 Carbohydrate (g) 265 198 246 207 187 174 163 232 218 185 193 of which: total sugars (g) 115 74 104 80 73 68 64 93 77 64 70 non-milk extrinsic sugars (g) 64 41 57 42 38 37 33 51 43 35 36 starch (g) 150 124 142 127 114 106 99 139 141 121 124 Fibre (a) (g) 15.3 10.9 14.9 11.9 10.5 9.6 9.0 13.5 12.1 9.5 11.3 Calcium (mg) 1050 790 960 840 770 710 680 900 800 710 770 Iron (mg) 12.3 8.8 11.6 9.7 8.7 7.8 7.7 10.6 9.6 7.7 9.2 Zinc (mg) 9.6 7.0 9.4 7.6 6.8 6.1 6.2 8.8 7.3 5.7 7.8 Magnesium (mg) 278 196 267 214 191 174 168 244 208 164 213 Sodium (g) 3.13 2.31 2.93 2.48 2.26 2.03 1.90 2.80 2.33 1.66 2.43 Potassium (g) 3.17 2.27 3.12 2.45 2.24 2.05 2.08 2.95 2.40 1.93 2.44 Thiamin (mg) 1.71 1.29 1.63 1.39 1.26 1.13 1.12 1.53 1.36 1.06 1.29 Riboflavin (mg) 2.15 1.57 1.98 1.68 1.54 1.40 1.49 1.81 1.55 1.35 1.60 Niacin equivalent (mg) 33.0 23.8 32.3 25.8 23.9 21.2 21.4 31.3 25.8 19.3 26.9 Vitamin B6 (mg) 2.3 1.8 2.3 1.9 1.8 1.6 1.7 2.3 1.9 1.5 1.9 Vitamin B12 (µg) 7.4 4.8 6.8 5.2 4.8 4.2 4.5 6.3 4.9 4.3 5.6 Folate (µg) 303 205 297 230 205 186 196 272 227 178 226 Vitamin C (mg) 73 43 72 55 51 46 38 64 51 37 50 Vitamin A: retinol (µg) 700 330 640 410 390 340 250 560 390 290 490 β-carotene (µg) 2040 1040 2070 1600 1460 1350 1190 2070 1410 930 1580 total (retinol equivalent) (µg) 1040 510 990 680 630 560 450 910 620 450 750 Vitamin D (µg) 4.07 2.68 3.94 3.16 2.82 2.43 2.33 3.60 2.92 2.30 2.88 Vitamin E (mg) 11.70 8.30 11.72 9.33 9.00 7.39 6.99 9.97 10.12 7.53 9.39 (ii) As a percentage of Reference Nutrient Intake (b) Energy (c) 97 83 91 80 77 69 69 84 79 68 75 Protein 157 156 152 145 145 132 139 145 135 117 133 Calcium 146 122 134 126 119 108 106 125 111 102 113 Iron 123 79 115 90 84 76 77 101 86 71 87 Zinc 117 98 111 99 91 80 84 104 91 75 98 Magnesium 96 87 92 86 82 76 76 84 77 66 78 Sodium 191 178 179 178 172 156 152 172 154 118 158 Potassium 89 86 87 82 83 79 84 83 74 67 73 Thiamin 193 173 184 171 161 145 148 170 158 131 150 Riboflavin 177 156 160 154 148 135 146 147 135 124 138 Niacin equivalent 229 193 220 191 184 163 169 209 180 143 189 Vitamin B6 178 171 176 162 158 147 160 170 153 133 150 Vitamin B12 479 409 445 401 403 359 401 414 351 340 390 Folate 148 124 145 128 122 113 122 134 120 100 117 Vitamin C 177 124 175 147 142 130 110 156 134 103 129 Vitamin A (retinol equivalent) 158 92 148 114 111 99 80 137 100 77 120 (iii) As a percentage of food energy Fat 37.9 37.1 38.9 37.2 38.7 37.1 38.3 38.0 37.5 35.8 39.1 of which: saturated fatty acids 15.1 14.7 15.2 14.6 15.2 15.1 15.5 15.2 14.1 14.2 14.9 Carbohydrate 47.0 48.1 45.7 47.5 46.4 48.2 46.6 46.2 47.9 50.2 45.0 (iv) Contribution to selected nutrients from soft and alcoholic drinks and confectionery Energy (kcal) 140 140 140 130 130 100 100 120 120 70 120 (MJ) 0.6 0.6 0.6 0.5 0.5 0.4 0.4 0.5 0.5 0.3 0.5 Fat (g) 2 2 2 2 2 2 2 2 2 1 2 Carbohydrate (g) 20 28 19 22 23 18 21 19 21 17 21 Alcohol (g) 6.9 2.3 6.7 3.8 3.5 2.0 0.9 4.7 2.8 0.8 3.2 (a) As non-starch polysaccharides (b) Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991 (c) As a percentage of Estimated Average Requirement

158

Table B14 Contribution made by selected foods to the nutritional value of household food: national averages, 2000

per person per day Energy Energy Protein Fat Fatty acids Saturated Mono-

unsaturated Poly-

unsaturated kcal MJ g g g g g Milk and cream 183 0.8 10.7 8.5 5.3 2.3 0.3 of which: wholemilk 65 0.3 3.3 3.9 2.5 1.1 0.1 skimmed milks 76 0.3 5.9 2.5 1.6 0.7 0.1 yoghurt and fromage frais 18 0.1 0.9 0.4 0.3 0.1 ... Cheese 58 0.2 3.6 4.8 3.0 1.3 0.2 Meat and meat products 260 1.1 21.4 17.0 6.4 7.4 2.0 of which: beef and veal 35 0.1 3.6 2.3 1.0 1.0 0.1 mutton and lamb 15 0.1 1.2 1.1 0.5 0.4 0.1 pork 19 0.1 1.7 1.4 0.5 0.5 0.2 poultry, uncooked 38 0.2 4.4 2.3 0.6 1.0 0.4 bacon and ham 29 0.1 2.9 1.9 0.7 0.8 0.3 offal 1 ... 0.1 ... ... ... ... Fish 27 0.1 3.1 1.3 0.3 0.5 0.4 Eggs 19 0.1 1.6 1.4 0.4 0.6 0.2 Fats and oils 183 0.8 0.3 20.1 6.1 7.4 5.5 of which: butter 41 0.2 ... 4.6 3.0 1.2 0.2 margarine 21 0.1 ... 2.3 0.6 1.0 0.6 low fat and dairy spreads 55 0.2 0.2 5.9 1.3 2.3 2.0 vegetable and salad oils 55 0.2 - 6.1 0.6 2.6 2.6 Sugar and preserves 72 0.3 ... ... ... ... ... Fresh potatoes 58 0.2 1.5 0.1 ... - 0.1 Fresh green vegetables 6 ... 0.6 0.2 ... ... 0.1 of which: cabbages, brussel sprouts and cauliflowers 4 ... 0.4 0.1 ... ... 0.1 leafy salads 1 ... 0.1 ... ... - ... peas and beans 1 ... 0.1 ... ... ... ... Other fresh vegetables 15 0.1 0.6 0.2 ... ... 0.1 of which: carrots 4 ... 0.1 0.1 ... ... ... other root vegetables 2 ... 0.1 ... ... ... ... tomatoes 2 ... 0.1 ... ... ... ... other fresh vegetables 7 ... 0.3 0.1 ... ... ... Processed vegetables 105 0.4 2.9 4.2 1.4 1.5 1.0 of which: processed potatoes, inc frozen 68 0.3 1.0 3.4 1.2 1.3 0.6 frozen peas 3 ... 0.3 ... ... ... ... other frozen vegetables 3 ... 0.2 0.1 ... ... ... canned vegetables, exc potatoes 18 0.1 1.1 0.1 ... ... 0.1 Fruit 82 0.4 1.3 1.4 0.3 0.6 0.4 of which: fresh fruit 44 0.2 0.6 0.3 0.1 0.1 0.1 oranges 2 ... 0.1 - - - ... other citrus fruit 2 ... 0.1 - - - ... apples and pears 11 ... 0.1 - ... ... ... bananas 19 0.1 0.2 0.1 ... ... ... soft fruit 4 ... ... - ... ... ... fruit juices 17 0.1 0.2 - ... ... ... Cereals 625 2.6 17.3 12.5 4.9 4.1 2.2 of which: white bread (standard loaves) 91 0.4 3.3 0.7 0.1 0.1 0.2 brown and wholemeal 46 0.2 1.9 0.5 0.1 0.1 0.2 cakes, pastries and biscuits 161 0.7 2.5 6.9 3.3 2.5 0.7 breakfast cereals 74 0.3 1.8 0.5 0.1 0.2 0.2 Other foods 58 0.2 1.5 2.6 1.0 0.7 0.9 of which: tea - - - - - - - other beverages 6 ... 0.4 0.1 ... ... ... Total food, (GB)(a) 1750 7.4 66.3 74.2 29.2 26.4 13.4 Total food, (UK)(a) 1753 7.4 66.4 74.4 29.3 26.4 13.4 Soft drinks 49 0.2 ... - - - - Alcoholic drinks 38 0.2 0.1 ... ... ... - Confectionery 41 0.2 0.5 1.8 1.0 0.6 0.1 Total food and drink, (GB)(a) 1878 7.9 67.0 76.0 30.2 27.0 13.5 Total food and drink, (UK)(a) 1881 7.9 67.0 76.2 30.3 27.0 13.5 (a) Minor differences between this table and Table B10 are due to rounding

159

Table B14 continued per person per day Cholesterol Carbohydrate Total Non milk Starch Fibre Sugars (b) ext sugars (c) (d)

mg g g g g g Milk and cream 27 17 17 2 0.3 0.1 of which: wholemilk 13 4 4 - - - skimmed milks 10 8 8 - - - yoghurt and fromage frais ... 3 3 1 0.2 ... Cheese 13 ... ... ... - - Meat and meat products 82 6 1 ... 4.7 0.3 of which: beef and veal 10 - - - - - mutton and lamb 5 - - - - - pork 6 - - - - - poultry, uncooked 20 - - - - - bacon and ham 9 ... ... ... - - offal 2 - - - - - Fish 10 1 ... ... 0.8 ... Eggs 49 - - - - - Fats and oils 21 ... ... ... … ... of which: butter 13 ... ... - - - margarine 4 ... ... - - - low fat and dairy spreads 2 ... ... - - - vegetable and salad oils ... - - - - - Sugar and preserves ... 19 19 19 … ... Fresh potatoes - 13 1 - 12.6 0.9 Fresh green vegetables - 1 1 - 0.1 0.5 of which: cabbages, brussel sprouts and cauliflowers - ... ... - … 0.3 leafy salads - ... ... - - 0.1 peas and beans - ... ... - … 0.1 Other fresh vegetables - 3 3 - 0.2 0.9 of which: carrots - 1 1 - … 0.3 other root vegetables - ... ... - 0.1 0.1 tomatoes - ... ... - - 0.1 other fresh vegetables - 1 1 - 0.1 0.4 Processed vegetables 1 15 2 1 12.5 2.2 of which: processed potatoes, inc frozen ... 9 ... ... 8.7 0.8 frozen peas - ... ... - 0.2 0.2 other frozen vegetables - ... ... - 0.3 0.2 canned vegetables, exc potatoes - 3 1 1 2.0 0.8 Fruit ... 17 17 6 0.6 1.4 of which: fresh fruit - 10 10 - 0.5 1.2 oranges - ... ... - - 0.1 other citrus fruit - 1 1 - - 0.1 apples and pears - 3 3 - - 0.5 bananas - 4 4 - 0.5 0.2 soft fruit - 1 1 - - 0.1 fruit juices - 4 4 4 - ... Cereals 17 118 21 14 97.4 5.9 of which: white bread (standard loaves) ... 19 1 - 17.7 0.8 brown and wholemeal - 9 1 - 8.4 0.9 cakes, pastries and biscuits 13 24 11 9 13.0 0.7 breakfast cereals - 17 5 4 12.0 1.4 Other foods 2 8 6 5 1.2 0.3 of which: tea - - - - - - other beverages ... 1 1 1 0.2 ... Total food, (GB)(a) 223 218 87 47 130.5 12.6 Total food, (UK)(a) 223 218 87 47 130.8 12.6 Soft drinks - 13 13 13 - - Alcoholic drinks ... 2 2 2 - - Confectionery 1 6 6 5 0.3 0.1 Total food and drink, (GB)(a) 224 239 108 67 130.8 12.7 Total food and drink, (UK)(a) 225 239 108 67 131.1 12.7 (a) Minor differences between this table and Table B10 are due to rounding (b) Includes sucrose, glucose, fructose, lactose and other simple sugars, as their monosaccharide equivalents (c) As its monosaccharide equivalent (d) As non-starch polysaccharides

160

Table B14 continued

per person per day Calcium Iron Zinc Magnesium Sodium Potassium (e)

mg mg mg mg g g

Milk and cream 368 0.2 1.3 34 0.14 0.48 of which: wholemilk 116 ... 0.4 10 0.04 0.15 skimmed milks 202 ... 0.7 18 0.07 0.26 yoghurt and fromage frais 30 ... 0.1 3 0.01 0.04 Cheese 97 ... 0.5 4 0.11 0.02 Meat and meat products 28 1.4 2.4 25 0.54 0.34 of which: beef and veal 1 0.3 0.7 3 0.01 0.05 mutton and lamb 1 0.1 0.2 1 ... 0.02 pork 1 0.1 0.1 2 0.01 0.03 poultry, uncooked 1 0.1 0.3 5 0.02 0.07 bacon and ham 1 0.1 0.3 3 0.20 0.04 offal ... 0.1 ... ... ... ... Fish 14 0.2 0.1 5 0.07 0.05 Eggs 7 0.2 0.2 2 0.02 0.02 Fats and oils 4 ... ... 1 0.12 0.01 of which: butter 1 ... ... ... 0.03 ... margarine ... ... ... ... 0.02 ... low fat and dairy spreads 2 ... ... ... 0.06 ... vegetable and salad oils - - - - - ... Sugar and preserves 3 0.1 ... 1 ... 0.01 Fresh potatoes 4 0.3 0.2 12 0.01 0.26 Fresh green vegetables 11 0.2 0.1 3 ... 0.07 of which: cabbages, brussel sprouts and cauliflowers 6 0.1 0.1 2 ... 0.05 leafy salads 2 ... ... ... ... 0.01 peas and beans 1 ... ... 1 - 0.01 Other fresh vegetables 13 0.3 0.1 4 0.01 0.14 of which: carrots 3 ... ... 1 ... 0.02 other root vegetables 2 ... ... 1 ... 0.02 tomatoes 1 0.1 ... 1 ... 0.03 other fresh vegetables 6 0.1 0.1 2 ... 0.06 Processed vegetables 23 0.8 0.4 20 0.22 0.31 of which: processed potatoes, inc frozen 5 0.3 0.1 9 0.08 0.19 frozen peas 1 0.1 ... 1 ... 0.01 other frozen vegetables 2 ... ... 1 ... 0.01 canned vegetables, exc potatoes 10 0.3 0.1 6 0.10 0.07 Fruit 19 0.4 0.2 20 0.01 0.29 of which: fresh fruit 11 0.2 0.1 11 ... 0.17 oranges 2 ... ... 1 ... 0.01 other citrus fruit 3 ... ... 1 - 0.01 apples and pears 2 ... ... 1 ... 0.03 bananas 1 0.1 ... 7 - 0.08 soft fruit 1 ... ... 1 ... 0.02 fruit juices 5 0.1 - 4 ... 0.07 Cereals 250 5.4 2.2 75 0.98 0.40 of which: white bread (standard loaves) 70 0.6 0.3 9 0.24 0.06 brown and wholemeal 26 0.5 0.3 13 0.11 0.05 cakes, pastries and biscuits 35 0.7 0.3 10 0.13 0.07 breakfast cereals 11 2.0 0.4 15 0.13 0.06 Other foods 22 0.5 0.3 21 0.33 0.26 of which: tea 2 ... 0.1 5 ... 0.09 other beverages 5 0.1 0.1 9 0.01 0.09 Total food, (GB)(a) 863 10.1 8.0 227 2.57 2.64 Total food, (UK)(a) 864 10.1 8.0 227 2.58 2.65 Soft drinks 8 ... ... 4 0.02 0.02 Alcoholic drinks 5 0.2 ... 4 ... 0.03 Confectionery 10 0.1 0.1 3 0.01 0.02 Total food and drink, (GB)(a) 886 10.4 8.1 239 2.60 2.72 Total food and drink, (UK)(a) 887 10.4 8.1 239 2.61 2.72 (a) Minor differences between this table and Table B10 are due to rounding (e) Excludes sodium from table salt

161

Table B14 continued per person per day Thiamin Riboflavin Niacin Vitamin Vitamin Folate Vitamin C equivalent B6 B12

mg mg mg mg µg µg mg Milk and cream 0.11 0.70 2.5 0.17 2.5 20 4 of which: wholemilk 0.03 0.23 0.7 0.06 0.9 7 1 skimmed milks 0.05 0.38 1.3 0.10 1.5 8 2 yoghurt and fromage frais 0.03 0.05 0.3 ... 0.1 2 ... Cheese 0.01 0.06 1.0 0.02 0.3 5 ... Meat and meat products 0.22 0.24 10.0 0.41 1.5 14 2 of which: beef and veal 0.01 0.03 1.6 0.08 0.4 3 - mutton and lamb 0.01 0.01 0.5 0.02 0.1 ... - pork 0.04 0.02 0.8 0.04 0.1 ... - poultry, uncooked 0.02 0.05 2.4 0.08 ... 2 - bacon and ham 0.07 0.02 1.4 0.07 0.1 ... ... offal ... 0.02 0.1 ... 0.3 2 ... Fish 0.01 0.02 1.3 0.05 0.7 3 ... Eggs 0.01 0.06 0.5 0.02 0.3 6 - Fats and oils - 0.01 0.1 - ... ... ... of which: butter - ... ... - ... - - margarine - - - - - - - low fat and dairy spreads - - 0.1 - - - ... vegetable and salad oils - - - - - - - Sugar and preserves - - ... - - ... ... Fresh potatoes 0.10 0.02 0.8 0.35 - 25 5 Fresh green vegetables 0.02 0.01 0.2 0.04 - 18 3 of which: cabbages, brussel sprouts and cauliflowers 0.01 0.01 0.2 0.03 - 11 2 leafy salads 0.01 ... ... ... - 4 ... peas and beans ... ... ... ... - 2 ... Other fresh vegetables 0.05 0.02 0.6 0.09 - 15 6 of which: carrots 0.01 ... ... 0.01 - 2 ... other root vegetables 0.01 - 0.1 0.01 - 3 ... tomatoes 0.01 ... 0.1 0.02 - 2 2 other fresh vegetables 0.02 0.02 0.4 0.05 - 8 2 Processed vegetables 0.08 0.04 1.4 0.19 - 19 6 of which: processed potatoes, inc frozen 0.03 0.01 0.8 0.14 - 5 2 frozen peas 0.01 0.01 0.1 0.01 - 4 1 other frozen vegetables 0.01 0.01 0.1 0.01 - 3 2 canned vegetables, exc potatoes 0.02 0.01 0.3 0.03 - 6 1 Fruit 0.07 0.04 0.9 0.14 - 17 30 of which: fresh fruit 0.04 0.03 0.4 0.10 - 8 14 oranges 0.01 ... ... 0.01 - 2 3 other citrus fruit 0.01 ... ... 0.01 - 2 3 apples and pears 0.01 0.01 0.1 0.01 - ... 2 bananas 0.01 0.01 0.2 0.06 - 3 2 soft fruit ... ... ... 0.01 - 1 2 fruit juices 0.03 0.01 0.2 0.03 - 7 15 Cereals 0.65 0.39 7.0 0.51 0.2 85 2 of which: white bread (standard loaves) 0.09 0.03 1.0 0.03 - 10 - brown and wholemeal 0.06 0.02 0.5 0.03 - 9 - cakes, pastries and biscuits 0.04 0.04 0.7 0.03 ... 4 ... breakfast cereals 0.23 0.24 2.5 0.32 0.1 38 2 Other foods 0.11 0.14 1.5 0.05 0.1 21 1 of which: tea 0.01 0.05 0.1 0.02 - 10 - other beverages 0.01 0.02 0.7 ... ... 1 ... Total food, (GB)(a) 1.43 1.75 27.7 2.03 5.8 248 59 Total food, (UK)(a) 1.44 1.75 27.8 2.04 5.8 248 59 Soft drinks ... 0.01 0.5 0.08 0.1 2 6 Alcoholic drinks ... 0.01 0.2 0.03 - 1 - Confectionery ... 0.02 0.1 ... ... 1 - Total food and drink, (GB)(a) 1.44 1.79 28.5 2.14 5.9 252 65 Total food and drink, (UK)(a) 1.44 1.79 28.6 2.15 5.9 252 64 (a) Minor differences between this table and Table B10 are due to rounding

162

Table B14 continued per person per day

Vitamin A Retinol

Retinol β-carotene equivalent Vitamin D Vitamin E µg µg µg µg mg Milk and cream 88 46 96 0.23 0.31 of which: wholemilk 29 19 32 0.03 0.08 skimmed milks 31 17 34 0.05 0.06 yoghurt and fromage frais 4 ... 4 0.01 0.03 Cheese 49 21 53 0.04 0.07 Meat and meat products 149 50 158 0.64 0.40 of which: beef and veal - ... - 0.09 0.03 mutton and lamb 1 - 1 0.03 0.01 pork - - - 0.06 0.01 poultry, uncooked 4 - 4 0.11 0.03 bacon and ham - - - 0.09 0.01 offal 87 1 88 ... ... Fish 3 4 3 0.53 0.19 Eggs 24 - 24 0.22 0.14 Fats and oils 159 88 173 1.03 4.57 of which: butter 50 34 55 0.05 0.11 margarine 23 9 25 0.24 0.50 low fat and dairy spreads 84 45 92 0.74 2.23 vegetable and salad oils - - - - 1.72 Sugar and preserves - 1 ... - ... Fresh potatoes - - - - 0.05 Fresh green vegetables - 95 16 - 0.14 of which: cabbages, brussel sprouts and cauliflowers - 40 7 - 0.08

leafy salads - 21 4 - 0.04 peas and beans - 6 1 - 0.01 Other fresh vegetables - 1012 168 - 0.33 of which: carrots - 850 141 - 0.07 other root vegetables - 7 1 - 0.01 tomatoes - 87 14 - 0.17 other fresh vegetables - 69 11 - 0.09 Processed vegetables 3 259 45 0.01 1.37 of which: processed potatoes, inc frozen ... ... ... - 0.91 frozen peas - 19 3 - 0.01 other frozen vegetables - 122 20 - 0.05 canned vegetables, exc potatoes - 68 11 - 0.15 Fruit - 41 8 - 0.51 of which: fresh fruit - 30 6 - 0.31 oranges - 2 ... - 0.01 other citrus fruit - 5 1 - 0.02 apples and pears - 5 1 - 0.14 bananas - 4 1 - 0.05 soft fruit - 2 ... - 0.01 fruit juices - 6 2 - 0.07 Cereals 17 21 20 0.56 1.34 of which: white bread (standard loaves) - - - - 0.02 brown and wholemeal - - - - 0.05 cakes, pastries and biscuits 7 3 7 0.04 0.46 breakfast cereals ... - ... 0.47 0.40 Other foods 6 60 15 0.04 0.55 of which: tea - - - - - other beverages 3 ... 3 0.01 0.01 Total food, (GB)(a) 497 1697 781 3.29 9.97 Total food, (UK)(a) 496 1692 779 3.30 9.98 Soft drinks - 64 11 - - Alcoholic drinks ... ... ... - - Confectionery 2 4 3 - 0.13 Total food and drink, (GB)(a) 500 1764 794 3.29 10.10 Total food and drink, (UK)(a) 499 1760 793 3.30 10.12 (a) Minor differences between this table and Table B10 are due to rounding

163

Appendix C Supplementary Tables for the Eating Out Survey

List of supplementary tables

page C1 Consumption of individual foods eaten out,

1994 - 2000 164

C2 Consumption of food eaten out by age, gender and pregnancy status, 2000

166

164

Table C1 Consumption of individual foods eaten out, 1994 to 2000 (a)

grams per person per week, unless otherwise stated

Consumption

1994 1995 1996 1997 1998 1999 2000

Ethnic foods 28 26 32 38 41 46 31

of which: Chinese dishes 10 9 13 17 16 18 12

Curry 13 12 10 12 16 15 12

Indian dishes 3 3 7 7 7 10 5

Meat and meat products 109 108 99 107 110 109 97

of which: Bacon, gammon or ham 5 6 6 7 7 8 6

Steak 5 5 3 4 4 5 4

Hamburger or cheeseburger 16 17 13 15 16 16 16

Meat pies (pastry and potato based) 21 19 15 15 16 15 13

Roast beef, pork, lamb, and chops 5 4 4 4 4 4 4

Meat based dish (e.g. casserole, lasagne, chilli con carne) 19 17 12 15 14 14 13

Sausages (including sausage rolls, toad in the hole) 19 19 19 19 21 19 16

Chicken or turkey (roasted or fried) 15 16 21 22 23 24 20

Fish and fish products (b) (b) 23 23 25 24 22

of which: White fish (b) (b) 11 12 12 11 11

Cheese and egg dishes and pizza 5 26 28 27 25 29 28

of which: Cheese pie or pastry 11 3 5 4 4 5 4

Pizza 4 10 12 11 12 14 14

Eggs (b) 5 6 7 7 6 6

Potatoes and vegetables (b) (b) 179 192 197 193 168

of which: Potato chips (b) (b) 69 68 73 71 62

Boiled or mashed potatoes 21 18 21 22 23 22 19

Roast or sautéed potatoes 12 11 11 13 12 12 13

Jacket potatoes 12 9 8 11 11 10 9

Other potato dishes 8 7 5 5 4 5 4

Peas, sweetcorn or mange tout 12 11 10 11 11 10 10

Green vegetables 13 11 11 12 12 13 11

Carrots 8 8 7 8 8 8 7

Tomatoes 2 3 5 5 6 5 4

Beans (not green, e.g. broad beans, baked beans, chick peas) 13 13 14 14 16 14 13

Vegetable products (e.g. mushy peas, nut roast, humous) 9 7 8 10 10 11 8

Salads (b) (b) 17 22 21 22 22

Rice, pasta and noodles 20 18 24 27 27 28 23

of which: Rice 10 9 12 13 15 14 11

Pasta or noodles 10 9 12 13 12 14 13

Soup (ml) 18 16 17 16 16 15 14

of which: Vegetable based soup (including tomato) (ml) 12 11 10 9 8 9 9

Baby food … ... ... … … … …

Breakfast cereal 1 1 1 1 1 1 1

Fruit (fresh and processed) 17 17 18 22 19 20 19

of which: Apples 5 4 5 5 4 4 4

Bananas 3 3 3 4 4 4 5

Yoghurt 6 4 5 6 6 5 6

Bread 13 14 14 14 15 14 12

of which: Bread roll, french stick, or baguette 5 5 5 4 4 4 3

White bread toasted or untoasted 4 5 5 5 5 5 5

165

Table C1 continued

grams per person per week, unless otherwise stated

Consumption

1994 1995 1996 1997 1998 1999 2000

Sandwiches 36 37 35 50 45 45 45

of which: Meat based sandwich 11 11 11 15 15 14 15

Fish based sandwich 7 7 6 9 9 10 9

Cheese based sandwich 8 8 7 9 9 8 8

Egg based sandwich 3 3 3 4 4 4 4

Poultry based sandwich 4 4 4 6 5 6 6

Rolls 25 26 24 31 28 29 28

of which: Meat based roll 11 11 11 14 11 12 12

Fish based roll 3 3 3 4 4 4 4

Cheese based roll 5 5 5 6 5 5 4

Sandwich/roll extras 9 10 7 8 8 8 8

of which: Salad fillings (e.g. coleslaw, mayonnaise) 7 7 5 5 5 5 5

Miscellaneous foods 16 16 17 18 18 16 16

of which: Butter 4 4 4 4 3 3 3

Savoury sauces (e.g. gravy, tomato ketchup) 8 8 7 8 14 12 12

Other additions 18 15 15 13 11 14 13

of which: Milk based additions (e.g. custard, cream) 14 12 12 10 8 11 10

Ice creams, desserts and cakes 57 49 51 56 51 47 41

of which: Ice creams 8 7 8 7 7 7 7

Cream cakes or buns, and dairy desserts (e.g. cheesecake, trifle) 7 6 7 6 5 5 4

Milk puddings 3 2 3 7 7 3 2

Pies and puddings 17 13 13 15 12 12 11

Buns, scones and other cakes 20 18 19 20 18 18 15

Biscuits 6 5 12 11 11 11 11

Crisps, nuts and snacks 10 9 12 11 10 9 8

of which: Crisps and potato snacks 8 7 9 8 8 7 6

Beverages (ml) 383 389 392 406 392 375 349

of which: Coffee (ml) 223 212 219 229 215 199 200

Tea (ml) 149 164 161 167 165 163 140

Soft drinks including milk (ml) 310 330 336 348 318 323 291

of which: Mineral water (ml) 16 24 23 30 28 35 29

Pure fruit juices (ml) 24 26 22 25 21 22 20

Fruit juice drink or squash (ml) 39 38 43 48 41 45 40

Carbonated drink (ml) 197 208 216 214 200 195 177

Milk as a drink (ml) 16 15 19 16 14 12 14

Milk-based drinks (e.g. milkshake) (ml) 10 10 12 12 12 10 9

Alcoholic drinks (ml) 539 535 483 490 435 408 396

of which: Low alcohol beer or cider (ml) 4 4 7 4 4 3 3

Beers (ml) 295 281 251 238 211 182 194

Lagers and continental beer (ml) 178 183 167 185 161 171 140

Ciders and perry (ml) 20 22 21 16 14 9 12

Wine - full strength (ml) 22 24 24 30 25 26 25

Wine or spirit with mixer, low alcohol wine (ml) 14 15 8 12 13 11 14

Confectionery 21 19 23 19 17 15 13

of which: Chocolate coated bar or sweet 12 11 12 11 9 9 8

(a) A change of contractor in 1996 means that comparisons before and after may be less reliable (b) Comparable data not available in 1994 and 1995

166

Table C2 Consumption of food eaten out by age, gender and pregnancy status, 2000

grams per person per week, unless otherwise stated Infants Children Males Females

Infants under 1

1 to 3 4 to 6 7 to 10

11 to 14

15 to 18

19 to 50

51+ 11 to 14

15 to 18

19 to 50 not

pregnant

19 to 50 pregnant

51+

Number of people 70 252 238 327 146 133 1122 922 166 119 1258 45 1056

Ethnic foods - 2 13 27 17 14 63 14 29 28 46 19 14

Meat products 8 69 117 136 163 138 164 65 142 150 83 57 42

Fish dishes and products - 8 24 28 8 9 23 25 17 18 26 24 20

Cheese/egg dishes and pizza 5 6 34 57 50 50 34 14 68 41 29 31 14 Potatoes 16 65 165 208 211 151 118 81 196 157 94 86 64 Vegetables (excl. pots) 41 27 79 96 47 47 74 62 33 47 63 55 50 Salads - 1 6 12 13 12 29 17 24 29 34 11 20

Rice, pasta and noodles - 12 50 62 30 20 31 10 35 28 26 27 7

Soup (ml) 4 2 7 6 5 15 17 20 8 - 19 13 12

Baby food 8 1 - - - - - - - - … - -

Breakfast cereal 6 … … 1 2 - 2 … … … 1 2 1

Fruit (fresh and processed) 6 25 20 31 13 7 23 11 20 19 22 5 14

Yoghurt 13 3 8 9 4 - 7 4 4 8 9 - 2

Bread 5 4 5 9 9 13 20 9 10 14 16 22 7

Sandwiches 2 11 11 14 33 49 87 37 42 70 54 52 27

Rolls 2 2 3 5 19 44 63 19 34 25 34 30 13

Sandwich/roll extras - 1 2 1 4 9 15 4 5 14 11 10 4

Miscellaneous foods 1 6 12 11 16 16 20 13 25 20 19 31 12

Other additions 7 11 25 28 21 8 12 13 15 7 9 19 10

Beverages (ml) - 1 3 6 7 140 670 371 13 77 470 357 292

Ice creams, desserts and cakes 5 31 85 93 74 24 31 31 71 57 39 23 31 Biscuits 8 16 10 13 17 13 15 5 13 24 9 8 8

Crisps, nuts and snacks - 4 5 7 18 23 15 2 25 18 9 4 1

Soft/milk drinks (ml) 39 256 289 344 681 589 421 71 636 693 336 709 90 Alcoholic drinks (ml) - - - 1 - 324 1142 653 2 158 227 20 80

Confectionery 2 8 7 17 42 53 19 3 61 30 12 14 2

200

Appendix D Supplementary Tables for Regional Data

page

D1 D2

Household food consumption of main food groups by Government Office Region, average 1998-2000 Average consumption and expenditure on food and drink eaten out by Government Office Region, average 1998-2000

168

171

Similar information for the period 1994-1996 was given at Appendix Table D2 (pages 121-122) of the 1996 National Food Survey Annual Report (ISBN 0-11-243031-7). Table D2 was, however, produced on the basis of Standard Statistical Regions. Further details were given in Section 5 of the 1996 report. Information by Government Office Region for the period 1997-1999 was given at Appendix D1 (pages 168-170) of the 1999 National Food Survey Annual Report (ISBN 0-11-243059-7). Direct comparisons between 1994-1996 and both 1997-1999 and 1998-2000 can be made for those regions which did not change geographical area when the Government Office Regions were created i.e. East Midlands, West Midlands, South West, Yorkshire and the Humber, England, Wales and Scotland.

167

201

Table D1 Household food consumption of main food groups by Government Office Region, average 1998-2000 grams per person per week, except where otherwise stated

Government Office Regions North

East North West

Yorkshire and the Humber

East Midlands

West Midlands

East London South East

South West

England Wales Scotland Northern Ireland

MILK AND CREAM Liquid wholemilk, full price (ml) 599 724 666 644 746 518 563 553 572 620 708 745 931 Welfare and school milk (ml) 34 36 41 23 29 20 23 14 20 26 40 33 30 Skimmed milks (ml) 1109 1083 1154 1223 1068 1135 1066 1181 1208 1135 1132 1015 1124 Yoghurt and fromage frais (ml) 135 120 125 131 125 132 124 150 160 134 123 120 111 Other milks and dairy desserts (ml) 101 127 106 113 90 94 115 114 110 109 97 95 134 Cream (ml) 11 16 12 15 14 19 18 23 19 17 14 16 9 Total milk and cream (ml) 1989 2106 2104 2149 2072 1918 1909 2035 2089 2041 2114 2025 2340 CHEESE

Natural 84 85 78 105 97 96 93 113 110 97 90 92 56 Processed 12 11 12 11 10 10 7 10 9 10 11 14 12 Total cheese 96 96 90 116 107 106 100 123 119 107 101 106 68 MEAT

Beef and veal 130 118 124 102 103 121 93 104 118 111 100 149 183 Mutton and lamb 33 66 45 69 61 51 74 64 58 60 60 29 28 Pork 68 65 92 84 77 75 65 67 74 74 66 54 60 Total carcase meat 231 249 261 255 241 247 232 235 250 245 226 232 271 Bacon and ham, uncooked 80 86 74 65 70 69 51 71 74 72 82 68 87 Bacon and ham, cooked 43 36 36 40 38 43 36 40 42 39 46 47 50 Poultry, uncooked 209 202 201 189 218 217 240 221 218 213 215 179 185 Poultry, cooked 38 41 41 26 29 34 29 33 36 34 45 45 35 All other meats and meat products 394 342 340 331 314 322 289 333 332 331 381 394 293 Total meat and meat products 995 956 953 906 910 932 877 933 952 934 995 965 921 FISH Fresh 17 32 31 32 26 28 44 33 29 31 35 30 18 Processed and shell 15 14 15 11 12 18 19 19 15 15 10 19 6 Prepared, including fish products 61 48 68 55 51 55 58 52 52 55 48 38 31 Frozen, including fish products 47 39 43 47 54 43 44 46 41 44 51 35 38 Total fish 140 133 157 145 143 144 165 150 137 145 144 122 93 EGGS (no.) 1.87 1.69 1.83 1.58 1.67 1.71 1.71 1.71 1.68 1.71 1.67 1.86 1.77 Eggs purchased (no.) 1.83 1.66 1.76 1.54 1.64 1.63 1.71 1.65 1.58 1.66 1.55 1.83 1.70 FATS Butter 37 37 30 35 33 32 41 47 42 38 46 37 62 Margarine 29 19 30 23 25 21 15 23 22 22 18 22 9 Low fat and dairy spreads 57 70 69 79 79 74 57 66 75 70 80 60 83 Vegetable and salad oils (ml) 38 43 45 44 47 35 82 47 41 48 46 42 56 Other fats 16 12 16 13 13 13 8 10 13 12 17 7 5 Total fats 177 181 190 194 197 175 203 193 193 190 207 168 215

168

202

Table D1 continued grams per person per week ,except where otherwise stated

Government Office Regions North

East North West

Yorkshire and the Humber

East Midlands

West Midlands

East London South East

South West

England Wales Scotland Northern Ireland

SUGAR AND PRESERVES Sugar 101 107 102 126 129 106 97 114 109 110 126 104 103 Honey, preserves, syrup and treacle 33 32 33 37 28 34 32 42 39 34 40 36 40 Total sugar and preserves 134 139 135 163 157 140 129 156 148 144 166 140 143 VEGETABLES

Fresh potatoes 741 691 668 728 759 706 647 677 752 702 785 594 1147 Fresh green 222 196 245 280 245 269 260 265 281 251 265 158 149 Other fresh 451 427 469 492 455 509 580 535 556 500 508 414 378 Processed potatoes 218 188 193 206 234 189 176 188 201 198 226 216 210 Processed other vegetables 371 331 336 365 388 340 361 359 364 356 345 306 324 Total potatoes 959 879 861 934 993 895 823 865 953 900 1011 810 1357 Total other vegetables 1044 954 1050 1137 1088 1118 1201 1159 1201 1107 1118 878 851 FRUIT

Fresh 606 652 666 676 661 805 835 821 825 739 681 615 564 Other, including fruit products 59 57 62 72 72 80 65 82 87 71 72 63 47 Fruit juices (ml) 258 237 273 270 262 341 382 364 308 305 257 246 157 Total fruit 923 946 1001 1018 995 1226 1282 1267 1220 1115 1010 924 768 CEREALS

White bread, standard loaves 288 308 291 301 350 249 212 250 271 278 394 290 484 Softgrain and premium loaves 161 127 133 145 163 146 139 152 129 143 102 154 84 Brown bread 62 67 76 65 50 60 71 61 72 65 83 61 74 Wholemeal bread 80 75 81 84 73 97 88 108 109 90 77 62 88 Rolls 97 70 79 88 58 58 37 52 67 64 53 121 41 Other breads 77 77 77 69 70 75 99 93 75 81 67 68 56 Total bread 765 724 737 752 764 685 646 716 723 721 776 756 827 Flour 58 45 89 70 82 69 73 43 47 62 64 24 34 Cakes 129 135 134 125 124 132 112 142 141 131 129 109 162 Biscuits 154 128 139 134 138 138 107 137 151 135 145 144 151 Oatmeal and oat products 8 13 10 12 12 12 12 15 13 12 12 21 23 Breakfast cereals 132 131 139 144 143 147 120 150 148 140 136 119 148 Other cereals 282 258 258 282 259 275 389 282 259 286 237 295 190 Total cereals 1528 1434 1506 1519 1522 1458 1459 1485 1482 1487 1499 1468 1535 BEVERAGES

Tea 27 35 32 35 39 34 33 32 36 34 37 31 33 Coffee 17 16 14 15 13 15 12 17 19 15 17 14 9 Cocoa and drinking chocolate 3 3 3 3 4 3 4 5 6 4 2 3 2 Branded food drinks 3 3 4 4 6 6 3 5 4 4 3 3 1 Total beverages 50 57 53 57 62 58 52 59 65 57 59 51 45

169

203

Table D1 continued

grams per person per week, except where otherwise stated Government Office Regions

North East

North West

Yorkshire and the Humber

East Midlands

West Midlands

East London South East

South West

England Wales Scotland Northern Ireland

MISCELLANEOUS

Soups, canned, dehydrated & powdered 77 78 69 57 56 63 60 81 63 68 66 122 67 Mineral water (ml) 85 104 85 88 111 132 271 177 132 138 132 101 115 Ice-cream and other frozen dairy food (ml) 85 85 91 85 109 95 95 111 99 96 91 108 93 Other foods 150 130 130 137 146 149 138 166 154 145 139 147 103 Total miscellaneous 397 397 375 367 422 439 564 535 448 447 428 478 378 SOFT DRINKS Concentrated (ml) 92 101 93 99 98 120 90 117 122 105 78 80 127 Ready to drink (ml) 568 469 532 536 531 450 467 421 397 477 492 616 641 Low calorie, concentrated (ml) 29 27 18 27 36 28 34 40 49 33 33 33 9 Low calorie, ready to drink (ml) 328 270 233 237 267 289 287 280 249 270 328 429 226 Total soft drinks(a) (ml) 1501 1379 1320 1403 1468 1479 1374 1486 1501 1437 1375 1610 1547 ALCOHOLIC DRINKS Lager and beer (ml) 203 168 248 220 187 182 169 217 174 196 229 235 88 Wine (ml) 139 120 123 120 104 141 135 190 149 139 126 140 64 Others (ml) 53 53 58 59 75 67 52 65 80 63 83 54 20 Total alcoholic drinks (ml) 395 341 429 399 366 390 356 472 403 398 438 429 172 CONFECTIONERY Chocolate confectionery 39 36 42 43 46 45 33 46 48 42 44 41 36 Mints and boiled sweets 12 11 12 16 14 12 11 14 12 13 17 12 9 Other 3 3 4 5 3 3 2 2 3 3 3 3 1 Total confectionery 54 50 58 64 63 60 46 62 63 58 64 56 46 (a) Converted to unconcentrated equivalent

170

204

Table D2 Average consumption and expenditure on food and drink eaten out by Government Office Region, average 1998-2000 Government Office Region North

East North West

Yorkshire and the Humber

East Midlands

West Midlands

East London South East

South West

England Wales Scotland

Consumption grams per person per week, except where otherwise stated Ethnic meals 27 37 32 30 37 54 74 38 25 40 28 36 Meat and meat products 120 106 92 100 96 107 114 106 103 105 118 105 Fish and fish products 25 24 30 23 24 21 30 23 20 24 21 21 Cheese and egg dishes and pizza

34 28 27 26 27 28 37 27 26 29 24 25

Potatoes 144 119 118 107 124 110 123 109 103 116 126 112 Vegetables (excluding potatoes)

74 64 64 71 71 70 77 77 71 71 76 54

Salads 22 27 20 17 20 24 25 23 18 22 18 17 Rice, pasta and noodles 25 22 15 22 20 24 48 28 23 26 25 27 Soup (ml) 18 16 12 11 13 12 13 12 10 13 10 36 Fruit, fresh and processed

13 17 15 14 14 18 38 23 20 20 11 19

Yoghurt 5 5 4 3 5 6 10 6 5 6 5 6 Bread 9 14 11 13 13 14 19 14 12 13 14 16 Sandwiches 48 49 52 35 50 45 57 51 41 48 26 32 Rolls 19 22 19 35 21 34 34 24 23 26 30 50 Beverages (ml) 302 310 286 406 358 472 414 443 422 386 307 290 Ice creams, desserts and cakes

48 42 42 41 42 48 54 50 52 47 40 42

Biscuits 11 8 11 13 11 11 13 11 16 12 5 10 Crisps, nuts and snacks 9 9 8 8 8 9 11 9 8 9 7 11 Other foods 43 36 43 34 36 33 41 39 34 37 43 38 Soft drinks (including milk)

(ml) 329 292 257 268 299 288 393 303 281 303 294 398

Alcoholic drinks (ml) 730 422 470 425 412 353 462 344 358 421 431 318 Confectionery 18 13 15 14 15 15 17 14 14 15 14 18 Expenditure £ per person per week All food and drink 7.74 6.64 6.13 6.07 6.33 7.33 9.93 7.54 6.06 7.13 6.57 6.46 of which: Alcoholic drinks 2.44 1.51 1.67 1.49 1.45 1.34 2.01 1.41 1.29 1.56 1.35 1.39

171

173

Appendix E

Tables of Historical Data

List of tables

Page E1 Household consumption and expenditure for main food

groups, 1950 to 2000 174 E2 Household consumption of selected foods, 1942 to 2000 175 E3 Percentage of households purchasing each type of food in

Survey week, 1975 to 2000 181 E4 Index numbers and percentage changes in expenditure, prices

and quantity of food purchased, 1975 to 2000 185 E5 Household food consumption by main food groups, according

to region, 1955 to 2000 188 E6 Household food consumption by main food groups, according

to income group, 1952 to 2000

191 E7 Household food expenditure by main food groups, according

to income group, 1952 to 2000 194 E8 Household food consumption by main food groups, according

to household composition, 1952 to 2000 197 E9 Household food expenditure by main food groups, according

to household composition, 1952 to 2000 200 E10 Nutritional value of household foods, national averages 1940

to 1991 203 E11 Nutritional value of household foods, national averages 1992

to 2000 206 E12 Nutritional value of household food, according to income

group, 1950 to 2000 207 E13 Nutritional value of household food, according to household

composition, 1950 to 2000 208

174

Table E1 Household consumption and expenditure for main food groups, 1950 to 2000

grams per person per week, unless otherwise stated 1950 1955 1960 1965 1970 1975 1980 1985 1990 1995 2000

CONSUMPTION Milk and cream (ml or eq ml) 2961 2892 2921 2949 2887 2913 2604 2348 2169 2170 2081 Cheese 72 80 86 91 102 107 110 111 113 108 110 Meat and meat products 846 976 1017 1066 1121 1054 1140 1042 968 945 966 Fish 188 169 166 164 152 127 136 139 144 144 143 Eggs (no) 3.50 4.19 4.64 4.78 4.66 4.14 3.69 3.15 2.20 1.85 1.75 Fats and oils 329 337 339 336 339 315 318 286 255 218 186 Sugar and preserves 466 616 594 583 553 389 375 291 219 177 139 Vegetables and vegetable products 2798 2752 2706 2626 2619 2377 2423 2408 2261 2061 1986 Fruit and fruit products 513 621 698 725 723 676 795 766 895 996 1120 Cereal products 2315 2269 2000 1865 1791 1624 1571 1526 1470 1468 1508 Beverages 77 100 101 98 102 88 85 77 70 63 58 Miscellaneous 45 56 148 166 242 236 262 290 336 410 478

pence per person per week 1950 1955 1960 1965 1970 1975 1980 1985 1990 1995 2000

EXPENDITURE Milk and cream 8.9 12.8 15.4 18.2 22.3 35.5 80.2 98.6 127.7 141.8 136.2 Cheese 1.1 2.5 3.3 3.8 4.7 10.4 23.8 31.3 41.4 48.9 54.5 Meat and meat products 17.3 35.3 42.1 50.7 64.6 117.9 230.5 273.4 337.4 360.9 403.8 Fish 3.4 4.7 6.5 7.7 8.9 15.7 32.1 44.5 66.6 72.8 80.2 Eggs 3.9 7.2 7.7 7.5 8.2 12.5 19.2 21.1 19.5 17.4 17.6 Fats and oils 4.2 9.5 9.4 10.5 10.7 18.1 33.2 36.8 36.1 36.6 35.9 Sugar and preserves 3.2 5.4 5.3 5.9 5.7 13.0 16.4 17.4 18.1 17.2 13.9 Vegetables and vegetable products 9.5 13.7 15.6 18.5 25.1 48.7 80.2 113.0 169.8 215.2 228.9 Fruit and fruit products 4.2 7.9 9.0 10.8 12.2 22.7 43.9 60.3 97.1 109.4 137.1 Cereal products 13.9 19.2 22.7 26.2 32.2 57.3 109.8 144.0 203.9 244.6 279.0 Beverages 2.8 7.5 7.5 7.5 8.9 11.6 27.7 41.6 43.2 44.7 42.7 Miscellaneous 1.5 2.7 3.7 5.1 7.2 13.0 24.4 35.0 51.6 69.8 89.8

Total Expenditure (current prices, £) 0.74 1.28 1.48 1.72 2.11 3.76 7.21 9.17 12.12 13.79 15.20

All Items RPI (Jan 1974=100) 35.1 43.7 49.8 58.4 73.1 134.8 263.7 373.2 497.6 588.2 671.8

Total Expenditure (2000 prices, £) 14.16 19.68 19.97 19.79 19.39 18.74 18.37 16.51 16.36 15.75 15.20

175

Table E2 Household consumption of selected foods, 1942 to 2000 grams per person per week, unless otherwise stated

Liquid

wholemilk(a)

Skimmed milks(a)

Yoghurt and fromage

frais(a)

Total milk and

cream(a)(b)

Natural cheese

Processed cheese

Total cheese

(b)

Eggs (no)

1942 1978 2137 101 1.40 1943 2239 2444 87 2.22 1944 2256 2506 74 2.93 1945 2336 2517 71 3.01 1946 2245 2449 72 2.50 1947 2188 2444 62 2.13 1948 2284 2466 57 2.23 1949 2478 2677 61 2.97 1950 2716 2938 72 3.50 1951 2784 2961 78 2.84 1952 2739 2892 62 2.98 1953 2716 2881 71 3.99 1954 2733 2887 82 4.26 1955 2733 2892 70 10 80 4.19 1956 2745 2904 69 11 81 4.35 1957 2750 2898 71 10 82 4.41 1958 2728 2898 74 11 84 4.42 1959 2705 2881 71 11 83 4.54 1960 2750 2921 75 11 86 4.64 1961 2784 2955 77 10 87 4.66 1962 2813 2989 78 10 88 4.68 1963 2830 3017 80 10 90 4.58 1964 2756 2932 79 11 90 4.73 1965 2756 2949 81 10 91 4.78 1966 2802 3017 79 10 88 4.77 1967 2779 2995 85 10 95 4.72 1968 2739 2966 87 9 97 4.66 1969 2779 3006 89 10 99 4.60 1970 2631 2887 92 10 102 4.66 1971 2694 2932 92 11 103 4.55 1972 2625 23 2870 92 9 100 4.41 1973 2699 23 2938 97 10 106 4.23 1974 2680 26 2897 97 8 105 4.08 1975 2709 24 2913 99 8 107 4.14 1976 2680 27 2887 99 8 107 4.09 1977 2579 28 2784 101 7 108 4.00 1978 2525 34 2742 99 7 105 3.97 1979 2448 39 2689 102 7 109 3.88 1980 2364 48 2604 104 6 110 3.69 1981 2276 48 2528 104 7 110 3.68 1982 2248 48 2502 101 7 108 3.51 1983 2159 69 55 2444 107 7 114 3.53 1984 2053 185 65 2450 102 7 109 3.21 1985 1888 244 74 2348 103 7 111 3.15 1986 1728 398 78 2360 110 8 118 3.01 1987 1635 447 81 2314 108 8 116 2.88 1988 1513 527 89 2280 109 8 117 2.67 1989 1377 622 92 2236 106 9 115 2.29 1990 1232 709 97 2169 105 9 113 2.20 1991 1104 778 109 2129 107 9 117 2.25 1992 995 964 122 2220 104 10 114 2.08 1993 898 1031 122 2179 100 9 109 1.92 1994 870 1070 122 2192 96 10 106 1.86 1995 812 1103 127 2170 98 10 108 1.85 1996 776 1072 128 2106 99 12 111 1.87 1997 712 1136 128 2095 98 11 109 1.78 1998 693 1110 126 2045 94 10 104 1.74 1999 634 1125 131 2007 95 10 104 1.68 2000 664 1138 141 2081 99 12 110 1.75

(a). Millilitres (b) Totals may include other foods so may not equal the sum of subgroups

176

Table E2 continued

grams per person per week, unless otherwise stated

Oranges

and other citrus fruit

Apples and

pears

Bananas Total fresh

fruit(b)

Fruit juice (ml)

Total other

fruit(b) (c)

Total fruit(b)

Fresh potatoes

Fresh green

vegetables

Other fresh

vegetables 1942 197 197 1877 438 450 1943 224 224 1944 541 438 1944 34 262 262 1956 567 477 1945 75 318 318 1863 517 442 1946 65 302 302 1999 500 446 1947 129 433 433 1905 359 525 1948 103 410 410 1689 494 484 1949 89 387 387 1854 421 490 1950 93 201 37 409 7 104 513 1759 392 433 1951 130 229 45 505 8 111 616 1764 441 473 1952 97 223 41 463 6 96 559 1816 462 449 1953 122 199 72 483 7 116 598 1779 469 450 1954 108 180 82 453 7 140 594 1761 419 396 1955 108 190 83 457 8 164 621 1698 415 415 1956 105 187 96 465 11 160 626 1624 401 407 1957 109 207 96 471 11 174 645 1627 446 412 1958 97 180 87 433 11 164 596 1535 408 405 1959 114 232 96 526 13 174 700 1531 417 406 1960 124 230 96 522 14 176 698 1588 430 427 1961 113 201 101 491 14 181 672 1607 409 403 1962 119 203 103 507 14 186 692 1484 407 392 1963 108 221 94 508 15 190 697 1575 354 400 1964 124 225 94 520 16 192 713 1534 393 416 1965 122 231 101 533 19 192 725 1509 407 406 1966 133 234 101 543 15 185 728 1488 383 395 1967 137 200 96 501 15 188 689 1481 373 394 1968 142 206 93 527 17 187 714 1472 370 395 1969 145 216 98 542 18 192 735 1398 347 400 1970 142 234 85 543 17 181 723 1470 372 394 1971 158 247 88 569 26 189 758 1394 380 413 1972 136 208 82 497 26 187 684 1324 377 383 1973 149 208 84 507 37 200 708 1302 354 395 1974 133 221 80 499 30 171 670 1304 351 390 1975 140 211 81 495 38 181 676 1243 327 390 1976 138 231 82 519 37 180 699 992 325 409 1977 138 204 84 497 41 171 668 1155 345 417 1978 137 216 84 515 51 176 691 1243 380 446 1979 141 250 82 557 63 181 738 1235 310 440 1980 149 250 87 590 87 205 795 1163 353 449 1981 142 239 88 568 113 223 791 1187 340 446 1982 128 222 83 531 122 232 763 1160 316 441 1983 137 230 81 555 147 256 811 1134 304 444 1984 131 223 83 539 150 251 790 1128 306 432 1985 117 227 80 524 148 242 766 1162 276 445 1986 144 235 87 576 194 297 873 1100 315 477 1987 135 230 91 575 204 307 882 1071 285 474 1988 146 242 101 595 211 310 905 1033 293 475 1989 146 240 113 608 214 311 919 1009 290 486 1990 134 239 125 605 202 290 895 996 277 459 1991 133 225 129 610 250 341 951 959 259 461 1992 132 223 144 618 222 312 930 901 250 475 1993 122 217 151 617 236 322 939 875 240 477 1994 131 222 162 645 240 323 968 812 245 464 1995 133 224 176 672 244 324 996 803 225 470 1996 129 217 185 686 258 337 1023 805 233 489 1997 137 226 195 712 277 356 1068 745 251 497 1998 138 225 198 716 304 374 1090 715 246 486 1999 121 211 202 711 284 352 1063 673 245 500 2000 135 226 206 745 303 375 1120 707 240 492

(b) Totals may include other foods so may not equal the sum of subgroups (c) Includes fruit juice

177

Table E2 continued

(b).Totals may include other foods so may not equal the sum of subgroups (d) Includes canned and frozen and all other processed potatoes and vegetables (e) Includes crispbreads

grams per person per week, unless otherwise stated

Canned vegetables

and potatoes

Frozen vegetables

and potatoes

Other vegetables

and products(d)

Total vegetables

(b)

Bread Flour Cakes and pastries

Biscuits(e) Breakfast cereals

1942 136 2901 1718 181 74 23 1943 151 3075 1692 196 51 23 1944 149 3149 1698 201 57 26 1945 188 3018 1752 176 82 26 1946 209 3154 1698 173 74 28 1947 239 3028 1772 153 62 31 1948 219 2886 1865 176 74 43 1949 232 2997 1732 196 82 43 1950 214 2798 1637 206 190 104 40 1951 226 2904 1651 230 184 132 41 1952 24 228 2794 1742 240 153 136 42 1953 18 201 2745 1632 248 168 145 44 1954 16 208 2655 1596 250 150 141 45 1955 154 224 2603 1563 243 158 145 48 1956 183 251 2542 1448 224 161 150 51 1957 162 229 2567 1361 221 165 156 52 1958 187 264 2469 1338 220 165 158 51 1959 184 257 2455 1341 191 170 159 49 1960 178 18 260 2560 1289 192 179 161 51 1961 190 18 282 2554 1281 181 173 159 54 1962 184 22 275 2424 1235 176 187 163 54 1963 192 29 301 2501 1226 185 186 158 55 1964 195 24 300 2504 1190 172 183 162 57 1965 194 24 304 2496 1151 173 191 165 56 1966 195 38 325 2457 1095 169 183 159 64 1967 206 37 341 2452 1135 164 171 166 67 1968 207 45 352 2454 1086 153 171 166 69 1969 211 49 369 2376 1070 153 166 165 75 1970 220 49 382 2577 1080 161 161 163 78 1971 204 52 359 2506 1014 166 155 164 76 1972 257 62 388 2472 976 154 145 159 81 1973 258 79 405 2456 947 149 136 165 84 1974 255 77 403 2448 946 154 99 159 81 1975 256 91 417 2377 956 149 88 157 87 1976 267 92 421 2147 941 169 80 159 92 1977 255 102 412 2329 928 183 79 159 94 1978 247 103 418 2487 912 169 76 154 98 1979 267 116 455 2440 891 163 81 157 96 1980 255 130 458 2423 882 161 79 154 99 1981 266 138 483 2456 885 169 79 152 100 1982 265 150 491 2408 879 149 77 160 100 1983 270 139 493 2375 871 141 74 156 108 1984 261 147 481 2347 866 123 73 150 117 1985 279 170 525 2408 878 115 70 147 114 1986 291 178 555 2447 873 117 72 154 124 1987 268 191 552 2382 868 111 75 151 125 1988 271 185 551 2352 859 103 73 149 126 1989 255 190 540 2325 834 93 69 149 126 1990 247 185 529 2261 797 91 70 149 127 1991 249 199 545 2224 752 81 79 147 134 1992 252 198 568 2194 755 81 76 148 132 1993 234 203 562 2154 757 82 79 142 129 1994 222 210 561 2082 758 62 85 138 134 1995 237 200 563 2061 756 57 85 135 135 1996 246 207 591 2118 752 70 87 150 140 1997 234 200 568 2061 746 54 93 138 135 1998 224 199 558 2005 742 55 88 137 136 1999 210 200 548 1966 717 56 87 132 134 2000 218 200 547 1986 720 67 89 141 143

178

Table E2 continued grams per person per week, unless otherwise stated

Total cereals

(excluding bread) (b)

Bread & cereal products (b)

Sugar Preserves Tea Coffee Total beverages(b)

1942 593 2310 238 140 1943 612 2305 247 147 1944 663 2362 257 172 1945 672 2424 259 155 1946 641 2339 271 154 1947 607 2379 288 156 1948 680 2546 289 175 1949 689 2421 308 177 1950 678 2315 287 179 61 6 77 1951 727 2378 324 168 57 11 79 1952 693 2436 312 172 63 12 86 1953 715 2346 385 145 75 10 97 1954 693 2288 481 118 80 10 102 1955 706 2269 500 116 79 10 100 1956 702 2150 510 105 82 11 104 1957 712 2073 502 102 80 11 102 1958 717 2055 526 99 81 11 103 1959 694 2035 524 94 79 11 100 1960 711 2000 503 91 79 11 101 1961 691 1971 513 86 81 11 102 1962 714 1949 522 93 79 11 101 1963 713 1939 524 90 80 12 104 1964 703 1893 492 84 76 13 99 1965 729 1880 498 85 74 12 98 1966 709 1804 483 81 75 13 100 1967 710 1845 488 81 77 14 101 1968 707 1793 464 79 73 15 101 1969 705 1775 459 76 71 16 101 1970 711 1791 480 73 73 16 102 1971 709 1723 448 77 68 17 95 1972 688 1664 426 73 64 18 92 1973 697 1644 388 71 61 17 88 1974 681 1627 371 71 63 18 91 1975 668 1624 319 69 62 18 88 1976 690 1631 346 64 63 18 89 1977 703 1631 342 67 58 14 82 1978 684 1596 336 61 56 16 79 1979 692 1583 328 61 60 17 87 1980 689 1571 317 58 58 19 85 1981 695 1580 313 58 56 19 84 1982 676 1555 292 56 57 18 83 1983 679 1550 279 57 58 19 86 1984 665 1531 259 56 51 19 78 1985 648 1526 238 53 49 19 77 1986 684 1557 228 57 49 20 78 1987 689 1557 212 54 48 19 77 1988 676 1535 196 52 47 20 75 1989 678 1512 183 50 46 18 74 1990 673 1470 171 48 43 18 70 1991 702 1454 167 51 42 19 71 1992 708 1463 156 45 39 18 67 1993 703 1460 151 42 36 17 63 1994 687 1445 144 42 38 17 63 1995 712 1468 136 39 39 16 63 1996 809 1561 144 41 38 17 64 1997 772 1518 128 41 36 14 59 1998 736 1478 119 38 35 16 58 1999 747 1464 107 33 32 15 56 2000 788 1508 105 33 34 15 58 (b).Totals may include other foods so may not equal the sum of subgroups

179

Table E2 continued grams per person per week, unless otherwise stated

Fresh white

fish

Fresh fat fish

Shellfish Cooked fish

Total fish and fish

products(b)

Butter Margarine (f)

Lard All other fats(g)

Vegetable and oils

Low fat

spreads

Reduced fat

spreads

Total fats

(b) 1942 187 56 118 50 21 245 1943 185 57 119 55 17 247 1944 216 58 122 56 25 261 1945 261 61 119 43 22 245 1946 299 80 98 33 22 233 1947 269 79 96 28 18 222 1948 282 91 111 30 20 252 1949 238 99 120 59 24 302 1950 89 16 3 29 188 129 112 56 33 329 1951 107 20 4 28 217 111 117 58 23 309 1952 107 18 3 31 213 79 124 57 17 277 1953 98 13 3 24 179 101 121 57 18 297 1954 88 12 2 19 161 116 136 62 17 331 1955 90 11 3 23 169 127 133 62 16 337 1956 88 10 3 25 174 133 127 59 16 336 1957 84 10 3 25 168 152 114 56 17 339 1958 75 9 3 27 162 173 98 61 15 347 1959 72 9 3 22 168 163 106 58 14 341 1960 67 9 3 24 166 161 104 58 16 339 1961 63 7 2 27 161 176 94 59 14 342 1962 69 7 2 25 164 176 89 61 14 340 1963 67 8 2 28 165 170 94 62 16 341 1964 63 8 2 28 168 170 95 60 16 341 1965 64 7 2 28 164 173 86 60 17 336 1966 62 7 2 29 164 173 79 60 18 9 330 1967 60 7 2 30 164 175 85 59 18 11 338 1968 56 6 2 30 161 174 80 59 21 14 334 1969 54 7 1 26 155 174 79 59 22 15 335 1970 50 6 1 29 152 170 81 63 25 17 339 1971 51 6 1 27 146 157 89 56 27 17 329 1972 43 5 1 29 143 136 100 54 26 17 315 1973 39 5 2 21 134 149 86 52 32 23 318 1974 36 4 2 21 123 160 74 52 30 21 316 1975 37 5 2 19 127 160 74 55 27 18 315 1976 34 4 2 18 129 147 86 53 25 17 311 1977 33 5 2 14 117 133 98 53 26 17 311 1978 34 5 2 18 121 129 100 54 32 23 315 1979 32 6 2 21 128 126 103 53 31 20 313 1980 32 7 3 21 136 115 108 51 43 30 318 1981 33 5 3 22 139 105 116 51 41 25 313 1982 30 6 3 23 142 90 123 50 49 29 311 1983 31 6 4 24 146 93 116 48 46 28 303 1984 30 6 4 20 138 81 116 43 52 30 12 292 1985 29 7 4 17 139 80 106 41 57 29 13 286 1986 29 7 5 18 146 64 116 39 39 39 20 11 297 1987 26 7 4 21 144 61 113 33 79 39 20 11 285 1988 27 7 5 18 143 57 108 29 86 40 20 18 280 1989 27 9 5 16 147 50 98 25 96 41 25 21 269 1990 24 8 5 15 144 46 91 23 97 44 26 19 255 1991 23 10 6 11 139 44 89 17 98 43 26 21 248 1992 19 10 6 16 142 41 79 16 109 49 26 25 245 1993 20 9 6 18 144 40 70 15 105 46 26 26 230 1994 21 8 5 19 145 39 43 15 130 49 25 49 226 1995 20 10 6 15 144 36 41 13 128 49 26 46 218 1996 21 11 7 11 154 39 36 11 140 55 26 53 227 1997 18 13 7 11 146 38 26 9 130 48 22 55 203 1998 18 15 5 11 146 39 26 8 123 49 23 46 195 1999 17 14 5 12 144 37 20 7 122 46 22 49 186 2000 15 14 7 8 143 39 21 6 120 47 20 48 186 (b).Totals may include other foods so may not equal the sum of subgroups (f) Some soft margarines were included in margarine until 1994 when they were moved to reduced fat spreads (g) Includes vegetable and salad oils, reduced and low fat spreads given in the following three columns

180

Table E2 continued grams per person per week, unless otherwise stated

Beef

and veal Mutton and

lamb Pork Bacon and

ham Pork, bacon

and ham Poultry(h) Sausages Total meat

and meat products(b)

1942 230 150 11 112 123 113 746 1943 204 170 28 114 143 107 743 1944 198 150 54 129 183 117 805 1945 179 173 40 100 140 110 746 1946 213 164 11 91 103 119 757 1947 179 164 3 55 58 122 723 1948 187 133 3 58 61 136 652 1949 184 136 3 76 79 119 644 1950 228 154 9 128 137 10 114 846 1951 177 98 10 131 141 16 101 906 1952 170 142 24 150 174 17 103 821 1953 229 175 45 169 214 17 99 917 1954 262 170 68 173 241 15 96 955 1955 265 186 66 172 238 14 99 976 1956 283 203 54 166 220 17 98 1002 1957 299 178 56 166 223 23 100 1005 1958 271 171 60 169 229 27 99 997 1959 242 198 57 169 226 38 100 997 1960 248 188 57 175 232 50 103 1017 1961 258 191 55 175 230 69 102 1042 1962 255 191 65 182 247 67 109 1069 1963 268 180 70 177 247 73 106 1080 1964 242 179 66 177 244 80 105 1054 1965 229 167 79 179 259 100 106 1066 1966 230 178 78 177 255 115 102 1086 1967 244 172 65 174 239 114 99 1086 1968 220 162 72 173 244 136 105 1091 1969 218 151 79 172 250 140 104 1091 1970 221 149 80 177 258 143 106 1121 1971 226 153 86 171 257 139 105 1106 1972 196 141 88 160 248 161 101 1073 1973 179 126 85 151 236 173 97 1038 1974 208 114 90 146 236 146 98 1021 1975 238 120 78 142 220 160 92 1054 1976 217 120 81 142 223 170 93 1050 1977 233 113 94 152 246 174 98 1092 1978 234 111 94 153 247 175 100 1102 1979 235 121 103 154 257 193 98 1142 1980 231 128 117 149 266 189 92 1140 1981 198 121 108 150 258 207 97 1116 1982 201 101 114 145 259 194 94 1097 1983 187 110 100 145 245 198 94 1082 1984 178 94 93 134 227 206 85 1037 1985 185 93 98 137 235 195 84 1042 1986 187 86 103 136 239 207 77 1051 1987 192 75 90 132 222 231 76 1050 1988 180 78 94 131 225 229 70 1037 1989 171 85 89 130 219 220 71 1019 1990 149 83 84 118 202 226 68 968 1991 152 86 82 118 200 216 62 962 1992 141 71 72 110 182 231 61 950 1993 133 66 80 112 192 238 61 956 1994 131 54 77 115 192 229 61 943 1995 121 54 71 115 186 237 63 945 1996 101 66 73 110 183 256 63 943 1997 110 56 75 113 188 254 63 940 1998 109 59 76 116 192 251 60 941 1999 110 57 69 107 176 236 58 912 2000 124 55 68 112 180 253 60 966 (b) Totals may include other foods so may not equal the sum of subgroups (h) Includes pre-cooked poultry

181

Table E3 Percentage of households purchasing each type of food in Survey week, 1975 to 2000

Food percentage of households purchasing each type of product during the

survey week(a) 1975 1980 1985 1990 1995 2000 MILK AND CREAM

Liquid wholemilk 97 97 89 67 44 37

Other milk and cream

which includes:

Condensed milks 19 16 10 6 5 3

Infant milks na na na na 1 1

Dried milk, branded 1 1 1 1 na na

Instant milks 3 5 4 2 1 1

Other milks and dairy desserts 4 5 3 9 14 18

Yoghurt and fromage frais 14 23 30 32 38 39

Cream 21 18 15 13 12 13

Skimmed milks na na 17 44 61 65

which includes:

Fully-skimmed milk na na na 16 15 13

Semi-skimmed milk na na na 33 51 58 MEAT AND MEAT PRODUCTS

Beef and veal 68 59 53 43 35 34

Mutton and lamb 40 34 26 21 14 14

Pork 29 33 30 27 22 19

Poultry, uncooked

which includes:

Broiler chicken, uncooked, including frozen 24 27 28 31 29 30

Other poultry uncooked, including frozen 6 8 10 10 11 11

Poultry, cooked 4 5 7 11 16 20 FISH

Fresh, white fish

which includes:

White filleted, fresh 13 16 13 11 9 6

White unfilleted fresh 11 2 2 1 1 …

Herrings, filleted, fresh … … … … … …

Herrings, unfilleted, fresh 1 … … … - …

Fatty, fresh other than herring 2 2 2 3 4 6

Processed canned and shell fish

which includes:

White, processed 5 4 4 3 3 3

Fatty, processed, filleted 3 3 4 4 4 2

Fatty, processed, unfilleted 2 1 … … - 2

Shellfish 2 3 4 4 4 4

Canned salmon 10 7 6 6 6 4

Other canned or bottled fish 13 14 16 20 17 15

Cooked fish 17 16 13 13 10 5

Frozen convenience fish products 16 18 19 16 14 13 EGGS 80 72 67 51 43 42 (a) Part of any fall in the proportion buying a specified food in the diary week may be due to less frequent shopping patterns and/or larger pack sizes. The average number of days shopping for food and drink per person per week (including children who would have done relatively little shopping) is estimated to have been 2.9 days per person per week in 1975 and 2.1 days per person per week in 2000, a fall of about a quarter

182

Table E3 continued

Food percentage of households purchasing each type of product during the

survey week(a)

1975 1980 1985 1990 1995 2000 FATS

Butter 75 55 42 25 21 21

Margarine 41 47 44 33 15 8

Lard and compound cooking fat 39 31 23 12 7 3

Reduced fat spreads na na na 10 19 19

Low fat spreads 1 na 9 13 11 9

Vegetable and salad oils 5 7 7 9 10 10

SUGAR 63 56 46 34 26 21 VEGETABLES

Fresh potatoes 67 61 60 60 57 55

Fresh green vegetables 68 66 63 60 56 58

which includes:

Cabbages 34 30 28 23 17 14

Brussels sprouts 14 17 13 10 6 7

Cauliflowers 21 21 17 19 26 25

Leafy salads 35 34 33 36 31 34

Other fresh vegetables 81 80 78 75 72 72

which includes:

Carrots 32 37 37 38 36 35

Cucumbers 22 24 25 25 23 21

Mushrooms 18 21 25 27 27 27

Tomatoes 55 52 49 45 42 41

Miscellaneous fresh vegetables 12 16 19 21 24 28

Processed potatoes na na na na na 52

which includes:

Chips, excluding frozen 19 20 15 17 19 10

Instant potato 4 3 2 1 2 1

Canned potato 3 1 2 2 3 2 Potato products, not frozen 26 29 34 34 38 38 Frozen chips and other frozen convenience 6 8 13 15 18 20

potato products

Other processed vegetables na na na na na 62

which includes:

Tomatoes, canned or bottled 17 20 21 19 17 13

Canned peas 34 27 28 19 16 13

Canned beans 45 42 44 40 32 29

Canned vegetables, other than

pulses, potatoes, or tomatoes 20 19 19 15 13 11

Dried pulses, other than air dried 8 6 6 5 2 2

Air-dried vegetables 4 1 1 … … 1

Vegetable juices 2 3 4 4 4 4

Other vegetable products 8 11 14 21 25 24

Frozen peas 22 20 16 14 10 9

Frozen beans 9 7 5 4 3 2

All frozen vegetables and frozen

vegetable products, nse 9 10 13 14 13 12

183

Table E3 continued

Food percentage of households purchasing each type of product during the

survey week(a)

1975 1980 1985 1990 1995 2000 FRESH FRUIT AND OTHER FRUIT AND FRUIT PRODUCTS

Fresh fruit 73 73 71 73 71 72

which includes:

Oranges 31 28 23 22 15 11

Other citrus fruits 17 21 18 18 20 21

Apples 53 50 50 49 43 40

Pears 9 11 12 15 14 14

Stone fruits 5 10 12 11 12 16

Grapes 6 7 9 12 14 17

Soft fruit other than grapes 3 5 4 5 8 9

Bananas 35 35 33 43 47 49

Other fruit and fruit products 55 53 50 48 47 46

which includes:

Fruit juices 12 20 25 27 28 31

CEREALS Total white bread

which includes:

White bread, large loaves, unsliced 28 26 17 18 na na

White bread, large loaves, sliced 55 48 50 40 na na

White bread, small loaves, unsliced 23 17 13 11 na na

White bread, small loaves, sliced 14 7 5 5 na na

White bread, standard, loaves, unsliced na na na na 17 14

White bread, standard, loaves, sliced na na na na 48 34

White bread, premium loaves na na na na 6 23

White bread, softgrain loaves na na na na 3 2

Total brown bread 28 34 29 25 20 16

Total wholemeal bread 7 12 25 24 21 20

Total other bread 37 45 47 51 50 49

Total bread 97 95 94 91 89 88 Flour 28 24 17 13 8 7

Buns, scones, and tea cakes 25 22 23 23 22 22

Cakes and pastries (not frozen) 51 46 44 41 41 38

Biscuits

which includes:

Crispbread 9 8 6 6 5 6

Biscuits, other than chocolate biscuits 66 62 55 50 42 38

Chocolate biscuits 29 31 33 33 30 28

Breakfast cereals 42 41 44 42 41 40

Rice 7 7 8 8 15 17

Cereal convenience foods

which includes:

Frozen convenience cereal foods 5 9 14 16 20 18

Cereal convenience foods, including canned, nse 35 39 37 38 41 47 BEVERAGES

Tea 60 52 45 37 28 23

Coffee, instant 26 30 28 23 19 16

184

Table E3 continued

Food percentage of households purchasing each type of product during the

survey week(a)

1975 1980 1985 1990 1995 2000 CONFECTIONERY

Total chocolate

which includes:

Solid chocolate na na na na 14 14

Chocolate coated/filled bars/sweets na na na na 21 22

Mints and boiled sweets na na na na 14 13 MINERAL WATER AND SOFT DRINKS

Mineral water na na 1 5 9 10

Concentrated soft drinks na na na na 16 15

Ready to drink na na na na 38 35

Low calorie concentrated na na na na 6 5

Low calorie ready to drink na na na na 18 19

185

Table E4 Index numbers and percentage changes in expenditure, prices and quantity of food ………….purchased 1975 to 2000(a)

Quantity Nominal Index

(1975 =100)

Expenditure Nominal Index

(1975=100)

NFS Price Nominal Index

(1975=100)

Real terms Expenditure (% change)

Real terms Price

(% change) MILK AND CREAM

Liquid wholemilk 24 102 419 -80 -16

Other milk and cream

which includes:

Condensed milks 24 84 356 -83 -29

Infant milks 109 630 580 26 16

Instant milks 26 111 430 -78 -14

Other milks and dairy desserts 888 4112 463 725 -7

Yoghurt and fromage frais 592 2479 419 398 -16

Cream 104 280 268 -44 -46

MEAT AND MEAT PRODUCTS Beef and veal 52 182 350 -63 -30

Mutton and lamb 46 197 429 -60 -14

Pork 87 268 308 -46 -38

Poultry, uncooked

which includes:

Broiler chicken, uncooked, including frozen 135 654 483 31 -3

Other poultry uncooked, including frozen 142 476 336 -4 -33

Poultry, cooked 792 2415 305 385 -39 FISH

Fresh, white fish

which includes:

White filleted, fresh 72 408 568 -18 14

White unfilleted fresh 6 44 741 -91 49

Herrings, filleted, fresh 64 306 480 -39 -4

Herrings, unfilleted, fresh 5 23 444 -95 -11

Fatty, fresh other than herring 448 3393 758 581 52

Processed canned and shell fish

which includes:

White, processed 87 441 506 -11 2

Fatty, processed, filleted 115 584 506 17 2

Fatty, processed, unfilleted 108 1265 1171 154 135

Shellfish 295 1270 430 155 -14

Canned salmon 79 183 231 -63 -54

Other canned or bottled fish 228 651 286 31 -43

Cooked fish 42 266 630 -47 26

Frozen convenience fish products 149 608 408 22 -18 EGGS 43 141 330 -72 -34 FATS

Butter 24 117 480 -77 -4

Margarine 29 65 225 -87 -55

Lard and compound cooking fat 12 21 183 -96 -63

Vegetable and salad oils 262 567 217 14 -56

186

Table E4 continued

Quantity Nominal Index

(1975 =100)

Expenditure Nominal Index

(1975=100)

NFS Price Nominal Index

(1975=100)

Real terms Expenditure (% change)

Real terms Price

(% change) SUGAR 33 70 211 -86 -58 VEGETABLES

Fresh potatoes

Fresh green vegetables 117 560 479 12 -4

which includes:

Cabbages 45 214 479 -57 -4

Brussels sprouts 42 194 467 -61 -6

Cauliflowers 129 573 443 15 -11

Leafy salads 189 749 396 50 -21

Peas 127 1689 1328 238 166

Beans 169 1421 843 184 69

Other fresh vegetables 148 552 374 11 -25

which includes:

Carrots 153 459 300 -8 -40

Cucumbers 167 456 272 -8 -45

Mushrooms 276 896 324 80 -35

Tomatoes 98 293 299 -41 -40

Miscellaneous fresh vegetables 294 2250 765 352 54

Processed potatoes

which includes:

Chips, excluding frozen 59 449 765 -10 54

Instant potato 62 171 274 -66 -45

Canned potato 106 186 176 -63 -65 Potato products, not frozen 370 1346 364 170 -27 Frozen chips and other frozen convenience

potato products 647 2059 318 313 -36

Other processed vegetables

which includes:

Tomatoes, canned or bottled 157 267 170 -46 -66

Canned peas 37 113 303 -77 -39

Canned beans 105 246 234 -51 -53

Canned vegetables, other than

pulses, potatoes, or tomatoes 70 260 372 -48 -25

Dried pulses, other than air dried 57 154 270 -69 -46

Air-dried vegetables 65 148 227 -70 -54

Vegetable juices 226 706 312 42 -37

Other vegetable products 544 2685 494 439 -1

Frozen peas 76 240 315 -52 -37

Frozen beans 44 135 309 -73 -38

All frozen vegetables and frozen

vegetable products, nse 241 828 343 66 -31

187

Table E4 continued

Quantity Nominal Index

(1975 =100)

Expenditure Nominal Index

(1975=100)

NFS Price Nominal Index

(1975=100)

Real terms Expenditure (% change)

Real terms Price

(% change)

FRESH FRUIT AND OTHER FRUIT AND FRUIT PRODUCTS

Fresh fruit 178 661 370 33 -26

which includes:

Oranges 55 219 397 -56 -20

Other citrus fruits 191 774 405 55 -19

Apples 103 365 355 -27 -29

Pears 236 824 349 65 -30

Stone fruits 617 2090 339 320 -32

Grapes 479 2119 443 325 -11

Soft fruit other than grapes 209 1307 625 162 25

Bananas 254 786 310 58 -38

Other fruit and fruit products 161 506 315 2 -37

which includes:

Fruit juices 804 2003 249 302 -50

CEREALS Total white bread

which includes:

White bread, large loaves, unsliced 36 155 427 -69 -14

White bread, large loaves, sliced 43 129 297 -74 -40

Total other bread 192 833 433 67 -13

Total bread 134 324 241 -35 -52 Flour 45 130 289 -74 -42

Buns, scones, and tea cakes 130 490 377 -2 -24

Cakes and pastries 101 399 396 -20 -21

Biscuits

which includes:

Crispbread 80 415 515 -17 3

Biscuits, other than chocolate biscuits 66 258 389 -48 -22

Chocolate biscuits 195 554 283 11 -43

Breakfast cereals 165 756 458 52 -8

Rice 402 2193 545 340 9

Cereal convenience foods

which includes:

Frozen convenience cereal foods 678 2848 420 472 -16

Cereal convenience foods, including canned, nse 266 1591 598 219 20 BEVERAGES

Tea 55 292 531 -41 7

Coffee, instant 80 413 514 -17 3 ALL FOODS(b) 117 403 345 -19 -31 (a) For interpretation of these indices see the discussion on the NFS price index in Section 5 (under consumption and prices) (b) Excluding alcohol, confectionery and soft drinks

188

Table E5 Household food consumption by main food groups, according to region, 1955 to 2000 grams per person per week, unless otherwise stated Regions of England(a)

England Scotland Wales North(b)

Yorkshireand

Humber-side (c)

North West

West(d) Midlands

East(e) Midlands Eastern

South East and Southern London(f)

South(g) East and

East Anglia

South West

MILK AND CREAM (ml or eq ml) 1955 2926 2853 2671 2534(h) 2949 3046 2864(i) 3057 3137 2904 1960 2926 2870 2591 2409 2801 2915 3029 2892 3023 3086 3108 3051 1965 2989 2921 2404 2807 2546 2949 2864 2904 3165 3262 3165 3233 1970 2853 2705 2750 2461 2671 2870 2870 2995 3063 3074 3046 1975 2932 2836 2779 2728 2796 2961 3017 3034 2841 2966 3029 1980 2586 2671 2779 2330 2483 2586 2586 2699 2574 2608 2739 1985 2347 2381 2296 2154 2324 2404 2335 2597 2216 2318 2392 1990 2165 2159 2176 2085 2279 2091 2051 2375 1995 2142 2290 1995 2178 2094 2162 2146 2259 2257 2205 2363 1938 2090 2107 2000 2072 2110 2176 2091 2213 2149 2041 2192 1926 1964 2133 CHEESE 1955 85 68 77 56 69 98 81 101 84 106 1960 87 72 84 59 72 78 95 88 98 103 96 98 1965 93 84 84 68 70 81 112 88 104 105 100 106 1970 102 85 108 82 86 94 113 112 103 111 118 1975 107 102 92 84 87 99 127 118 114 113 119 1980 111 94 118 78 98 107 109 105 109 123 122 1985 112 104 107 90 89 108 125 119 113 116 130 1990 114 117 96 97 107 99 104 122 115 121 136 1995 109 97 110 84 113 96 120 118 100 111 111 2000 111 105 113 100 96 97 111 121 108 120 110 MEAT AND MEAT PRODUCTS 1955 988 891 941 981 1004 1033 970 934 1046 950 1960 1021 951 1015 1079 1016 1033 1112 964 915 982 1071 1015 1965 1071 985 1055 1068 1052 1094 1068 1017 1027 1055 1163 1094 1970 1135 995 1168 1220 1091 1136 1162 1107 1200 1110 1114 1975 1051 1002 1088 1105 1088 1136 1093 885 1187 1053 1000 1980 1138 1201 1056 1255 1052 1159 1211 998 1276 1155 1067 1985 1048 1020 999 1169 953 1136 1055 1033 1088 1010 1114 1990 962 977 1018 1010 976 937 1021 953 959 941 973 1995 940 908 1063 1048 1010 966 940 968 817 888 923 2000 970 946 941 998 971 975 992 925 905 968 965 FISH 1955 165 170 180 185 178 138 157 162 187 145 1960 166 143 188 191 190 168 164 167 156 157 182 119 1965 166 149 156 196 201 164 144 157 169 145 168 151 1970 153 138 145 184 184 147 150 139 169 153 116 1975 128 113 113 156 151 119 126 112 140 130 105 1980 136 139 132 158 148 131 134 130 152 137 113 1985 140 143 120 158 150 133 128 130 162 140 142 1990 144 133 154 150 169 132 128 135 155 151 133 1995 146 124 141 155 147 146 143 143 158 149 135 2000 146 113 133 126 167 121 144 148 158 155 142 Important note: More details of regions used are given at the end of the table

189

Table E5 continued grams per person per week, unless otherwise stated Regions of England(a)

England Scotland Wales North(b)

Yorkshire and

Humber- side (c)

North West

West(d) Midlands

East(e) Midlands Eastern

South East and Southern London(f)

South(g) East and

East Anglia

South West

EGGS (no) 1955 4.09 4.93 3.84 4.29(h) 4.04 3.72 4.10(i) 4.02 4.35 4.09 1960 4.63 5.01 4.41 4.92 4.94 4.22 4.28 4.46 4.45 4.86 4.72 4.80 1965 4.73 5.43 4.23 5.34 4.72 4.42 4.22 4.62 4.74 4.69 4.84 5.00 1970 4.72 4.83 4.64 5.46 4.62 4.22 4.33 4.92 4.71 4.54 4.95 1975 4.18 4.41 3.51 4.89 4.24 3.81 3.91 4.11 4.18 4.18 4.11 1980 3.67 3.81 3.74 4.17 3.99 3.49 3.59 3.55 3.49 3.52 3.88 1985 3.13 3.44 2.85 3.77 3.27 3.04 2.81 3.35 3.30 3.02 3.22 1990 2.17 2.61 2.14 2.89 2.38 2.28 1.90 2.19 1.92 1.98 2.30 1995 1.87 1.71 1.78 2.31 2.02 1.79 1.73 1.83 1.68 1.80 1.96 2000 1.73 1.94 1.81 1.91 1.75 1.60 1.80 1.61 1.76 1.77 1.62 FATS AND OILS 1955 338 303 383 362 344 330 346 332 307 346 1960 347 295 379 349 351 351 335 376 353 335 318 355 1965 338 321 373 341 369 340 318 349 339 322 319 343 1970 348 297 413 348 370 355 344 362 310 320 337 1975 325 283 345 342 333 310 334 312 297 302 341 1980 321 270 351 341 297 312 353 338 334 314 331 1985 288 255 292 296 284 292 296 316 287 279 289 1990 251 265 295 263 255 222 256 259 235 248 287 1995 218 196 249 200 253 212 224 223 205 209 228 2000 187 171 204 179 174 186 198 187 178 187 193 SUGAR AND PRESERVES 1955 622 596 606 590 638 640 620 630 605 629 1960 595 577 628 486 560 627 649 642 644 607 573 563 1965 585 585 562 537 591 615 613 604 605 563 552 581 1970 555 496 633 501 579 575 595 594 505 533 510 1975 399 380 422 435 435 379 402 377 344 366 400 1980 373 384 394 368 355 392 432 400 325 342 405 1985 291 285 316 301 276 297 348 294 267 271 308 1990 215 243 241 260 208 212 237 199 180 202 233 1995 177 172 178 168 190 188 207 172 146 164 172 2000 137 139 165 139 113 139 137 144 111 138 152 VEGETABLE AND VEGETABLE PRODUCTS 1955 2803 2566 2800 2600 2705 3004 2741 2687 2863 3018 1960 2738 2582 2618 2646 2437 2666 2803 2975 2642 2852 2706 2916 1965 2629 2518 3175 2697 2737 2527 2748 2595 2557 2521 2571 2708 1970 2708 2313 2717 2742 2660 2616 3035 2632 2418 2466 2805 1975 2401 2147 2713 2581 2456 2343 2267 2344 2534 2407 2411 1980 2427 2170 2787 2664 2415 2404 2466 2336 2447 2384 2460 1985 2441 2103 2422 2569 2521 2430 2449 2455 2428 2350 2570 1990 2241 2310 2473 2378 2287 2271 2304 2272 1999 2099 2504 1995 2083 1702 2256 2156 2180 2025 2164 2206 1877 2000 2123 2000 2013 1647 2107 2042 1973 1817 2149 2085 1893 1999 2103

190

Table E5 continued grams per person per week, unless otherwise stated Regions of England(a)

England Scotland Wales North(b)

Yorkshireand

Humber-side (c)

North West

West(d) Midlands

East(e) Midlands Eastern

South East and Southern London(f)

South(g) East and

East Anglia

South West

FRUIT AND FRUIT PRODUCTS 1955 639 470 605 601(h) 592 598 627(i) 666 768 622 1960 701 549 655 580 701 623 656 609 757 772 881 726 1965 754 550 621 673 655 644 742 714 841 850 906 760 1970 704 617 759 608 643 619 726 742 1050 849 743 1975 662 585 554 574 532 692 695 585 812 766 793 1980 804 696 832 593 657 689 689 741 990 982 790 1985 786 677 653 653 674 649 606 792 1054 928 872 1990 912 821 760 829 858 724 686 879 1082 1070 952 1995 1016 821 968 776 1000 883 968 1053 1238 1092 1133 2000 1149 889 1043 961 1048 940 1008 1108 1326 1334 1177 CEREAL PRODUCTS 1955 2243 2495 2361 2382 2313 2309 2254 2168 1958 2320 1960 2010 2188 2090 2205 1951 2041 1996 2180 1963 1953 1765 2035 1965 1832 2125 2008 1956 1951 1897 1869 1875 1751 1664 1621 1901 1970 1825 1903 1916 1977 1938 1844 1844 1826 1570 1606 1743 1975 1650 1750 1717 1877 1695 1588 1677 1594 1512 1495 1622 1980 1558 1704 1567 1816 1497 1581 1760 1585 1436 1441 1584 1985 1529 1520 1488 1679 1503 1585 1695 1622 1408 1420 1546 1990 1448 1659 1495 1610 1508 1363 1512 1440 1332 1405 1484 1995 1464 1472 1534 1556 1561 1458 1542 1516 1404 1418 1328 2000 1512 1452 1534 1511 1568 1499 1613 1558 1436 1480 1447 BEVERAGES 1955 104 79 96 96 104 111 101 106 107 103 1960 104 81 101 91 103 107 111 107 103 107 105 100 1965 100 80 98 92 96 100 105 100 103 98 102 108 1970 105 80 109 97 106 109 105 109 107 103 104 1975 91 71 88 99 88 85 93 81 92 90 100 1980 86 75 82 92 82 85 88 89 91 84 90 1985 78 65 76 82 72 76 82 81 79 77 78 1990 69 70 76 71 74 65 70 68 63 69 73 1995 64 52 60 64 66 60 70 65 57 63 61 2000 58 56 60 49 53 60 58 55 53 60 60 (a) The regional headings are based on regions defined by the Registrars-General until mid-1965. However, the data from 1980 relate to Standard Statistical Regions as defined in 1974. This applies to data for 2000 which is given by Government Office Region elsewhere in this report (b) Northern region included North Riding until 1974 (c) East and West Ridings until 1974 including Lincolnshire (parts of Lindsey) from 1967 (d) Midland until 1974 (e) North Midland until 1974, including Rutland (f) Data relates to the Greater London Area from 1970 and to the London Conurbation before that (g) Includes London (h) Northern region and Ridings were merged until 1960 (i) Eastern region and North Midlands were merged until 1958

191

Table E6 Household food consumption by main food groups, according to income group, 1952 to …………2000 grams per person per week, unless otherwise stated

Income Group(a)

Gross weekly income of head of household Households with one or more earners

Households without an earner

A1 A2 All A B C D E1 E2

OAP ALL

MILK AND CREAM (ml or eq ml) 1952 3512 2989 2773 2676 2739 2887 1955 3631 3324 3392 2921 2762 2671 2955 2813 2892 1960 3540 3262 3330 2966 2796 2597 2961 2830 2921 1965 3324 3262 3273 2978 2796 2836 2824 2926 2949 1970 3392 3171 3233 2921 2762 2534 2728 2989 2887 1975 3000 2932 2955 2881 2858 2853 2966 3114 3165 2913 1980 2676 2648 2654 2568 2517 2512 3029 2807 2892 2604 1985 2120 2239 2205 2245 2324 2330 2637 2466 2807 2348 1990 2063 2114 2091 2103 2125 2199 2682 2273 2449 2169 1995 1919 2029 1992 2073 2097 2227 2648 2251 2502 2170 2000 1940 1902 1913 1897 1986 2192 2485 2371 2601 2081 CHEESE 1952 65 60 63 60 57 62 1955 92 81 84 79 81 79 86 83 80 1960 117 91 97 83 88 76 100 92 86 1965 110 101 103 87 86 94 93 104 91 1970 133 114 119 100 98 85 91 111 102 1975 127 119 123 107 101 96 144 101 112 107 1980 150 129 135 115 101 89 139 107 104 110 1985 142 122 127 115 110 92 121 103 109 111 1990 136 135 136 118 106 98 143 100 99 113 1995 138 123 128 112 106 95 131 90 98 108 2000 139 116 123 115 102 99 132 104 111 110 MEAT AND MEAT PRODUCTS 1952 856 816 818 838 787 822 1955 1154 1002 1038 970 963 1008 966 881 976 1960 1269 1036 1090 1015 1021 930 1010 954 1017 1965 1212 1065 1102 1058 1067 1051 962 1079 1066 1970 1364 1118 1188 1141 1098 1067 970 1164 1121 1975 988 1050 1033 1048 1046 1180 1074 1058 1080 1054 1980 1237 1221 1222 1112 1127 1111 1333 1137 1175 1140 1985 950 1034 1009 997 1070 966 1071 1117 1114 1042 1990 924 862 887 976 979 958 1087 967 944 968 1995 817 775 789 910 972 989 1083 929 1020 945 2000 794 873 849 941 951 971 1053 1016 1154 966 FISH 1952 267 210 201 227 212 213 1955 236 175 191 165 158 175 218 178 169 1960 206 175 182 162 160 162 206 181 166 1965 189 166 171 154 164 181 160 202 164 1970 169 149 155 146 147 158 172 191 152 1975 128 127 129 124 120 130 158 141 150 127 1980 117 128 124 128 135 140 179 151 169 136 1985 158 135 142 126 126 119 229 169 201 139 1990 154 127 138 137 129 132 249 161 189 144 1995 175 147 157 130 128 131 240 138 200 144 2000 129 153 145 135 124 120 209 151 214 143

192

Table E6 continued grams per person per week, unless otherwise stated

Income Group(a)

Gross weekly income of head of household Households with one or more earners

Households without an earner

A1 A2 All A B C D E1 E2

OAP ALL

EGGS (no) 1952 3.63 2.96 2.93 2.68 2.39 2.95 1955 5.18 4.66 4.79 4.30 4.06 3.92 3.96 3.40 4.19 1960 5.66 5.16 5.28 4.66 4.54 4.24 4.64 4.20 4.64 1965 5.50 5.00 5.12 4.70 4.70 4.91 4.71 4.73 4.78 1970 5.10 4.86 4.93 5.14 5.19 4.36 4.29 4.95 4.66 1975 4.17 4.08 4.16 3.98 4.11 4.16 4.96 4.44 4.79 4.14 1980 3.80 3.59 3.65 3.37 3.67 3.99 4.54 4.21 4.45 3.69 1985 2.61 2.67 2.65 2.92 3.06 3.33 3.45 3.72 4.08 3.15 1990 1.98 1.84 1.90 1.85 2.27 2.61 2.78 2.65 3.13 2.20 1995 1.45 1.32 1.36 1.55 1.74 2.23 2.57 2.19 2.58 1.85 2000 1.64 1.32 1.41 1.48 1.67 1.86 2.30 2.26 2.39 1.75 FATS AND OILS 1952 279 279 276 274 279 277 1955 366 342 348 336 338 331 326 319 337 1960 352 333 337 343 338 320 348 340 339 1965 333 325 328 334 341 350 356 349 336 1970 346 311 321 335 344 304 310 401 339 1975 297 295 297 306 314 338 390 325 370 315 1980 270 298 290 295 319 334 405 375 397 318 1985 253 246 248 257 287 268 348 332 383 286 1990 204 223 215 238 249 250 293 307 350 255 1995 150 167 161 183 217 226 304 252 305 218 2000 158 145 149 150 177 200 256 219 303 186 SUGAR AND PRESERVES 1952 501 483 484 471 488 483 1955 619 621 621 611 620 597 670 646 616 1960 601 554 566 599 586 601 641 663 594 1965 503 542 532 564 603 637 631 680 583 1970 494 471 478 527 564 561 562 706 553 1975 249 323 301 359 409 423 405 483 552 389 1980 276 325 310 318 375 391 524 494 605 375 1985 224 219 219 231 288 322 355 365 490 291 1990 141 163 154 174 217 261 334 289 399 219 1995 113 117 116 127 163 213 272 221 334 177 2000 69 99 90 94 129 142 204 199 284 139 VEGETABLES AND VEGETABLE PRODUCTS(b) 1952 2523 2837 2871 2756 2422 2794 1955 2282 2492 2437 2651 2665 2635 2203 2085 2603 1960 2257 2394 2364 2590 2622 2583 2676 2227 2560 1965 2267 2270 2277 2531 2610 2784 2144 2208 2496 1970 2195 2177 2180 2469 2596 2554 2408 2249 2482 1975 2077 2219 2183 2363 2467 2558 2449 2280 2300 2377 1980 2360 2204 2251 2307 2522 2573 2514 2520 2527 2423 1985 2066 2039 2053 2800 2447 2734 2526 2635 2483 2408 1990 1943 1914 1925 2142 2312 2346 2705 2648 2348 2261 1995 1697 1784 1755 1966 2033 2266 2554 2115 2212 2061 2000 1872 1895 1889 1836 1921 1937 2495 2227 2275 1986

193

Table E6 continued grams per person per week, unless otherwise stated

Income Group(a)

Gross weekly income of head of household Households with one or more earners

Households without an earner

A1 A2 All A B C D E1 E2

OAP ALL

FRUIT AND FRUIT PRODUCTS(b) 1952 1153 801 628 617 490 720 1955 1230 1040 1086 806 676 674 775 482 769 1960 1431 1120 1193 872 745 631 896 686 843 1965 1450 1119 1201 866 720 694 770 736 854 1970 1474 1184 1271 898 735 627 773 862 860 1975 992 868 913 673 563 539 1135 816 745 676 1980 1239 1045 1097 823 683 565 1272 859 766 795 1985 1292 1048 1121 835 653 457 1309 663 829 766 1990 1216 1199 1206 933 746 584 1515 808 879 895 1995 1376 1236 1283 1073 846 723 1533 828 1078 996 2000 1670 1344 1443 1149 937 837 1813 1021 1262 1120 CEREAL PRODUCTS 1952 2102 2354 2549 2506 2377 2436 1955 1900 2132 2072 2228 2378 2347 2159 2182 2269 1960 1661 1810 1776 1975 2089 2091 1992 2005 2000 1965 1478 1661 1617 1836 1975 2082 1894 1965 1865 1970 1430 1560 1523 1747 1878 1852 1771 1973 1791 1975 1359 1425 1407 1587 1688 1709 1632 1755 1763 1624 1980 1304 1401 1374 1505 1629 1615 1641 1709 1795 1571 1985 1273 1278 1279 1432 1554 1596 1645 1681 1778 1526 1990 1219 1333 1287 1430 1477 1525 1645 1571 1644 1470 1995 1271 1303 1293 1390 1481 1514 1660 1527 1651 1468 2000 1430 1348 1373 1400 1485 1459 1651 1757 1819 1508 BEVERAGES 1952 96 82 83 94 109 86 1955 112 97 101 97 100 107 109 119 100 1960 107 93 96 100 100 109 122 127 101 1965 98 90 92 91 100 110 110 135 98 1970 91 89 90 98 100 105 106 160 102 1975 68 73 72 82 84 98 113 131 137 88 1980 65 75 73 73 84 92 127 114 132 85 1985 63 63 63 65 74 75 122 96 118 77 1990 61 61 62 59 65 75 104 92 111 70 1995 52 46 48 52 53 64 110 69 115 63 2000 67 47 53 48 49 56 90 72 96 58 (a) Income group definitions vary over time. In particular, up to and including 1974, groups A, B and C included non - earners (b) Tomatoes are included with fruit prior to 1975

194

Table E7 Household food expenditure by main food groups, according to income group, 1952 to ………… 2000 pence per person per week

Income Group(a)

Gross weekly income of head of household Households with one or more earners

Households without an earner

A1 A2 All A B C D E1 E2

OAP ALL

MILK AND CREAM 1952 13.3 11.5 10.7 11.7 12.9 11.4 1955 17.3 14.4 15.1 12.7 11.8 12.8 15.1 14.6 12.8 1960 19.4 16.9 17.5 15.6 14.5 13.6 17.3 16.5 15.4 1965 24.1 20.5 21.4 17.9 16.7 17.4 17.7 20.3 18.2 1970 30.3 25.7 27.1 22.2 21.0 19.6 20.5 25.6 22.3 1975 41.0 36.9 38.4 35.3 34.1 35.2 38.8 38.1 39.1 35.5 1980 88.2 86.3 86.7 79.8 76.6 73.0 102.7 84.2 87.6 80.2 1985 101.5 101.4 101.7 97.5 97.0 90.6 116.5 95.2 115.6 98.6 1990 137.9 135.0 136.2 127.6 123.0 118.6 161.0 121.3 135.2 127.7 1995 156.2 151.2 152.9 144.9 132.7 123.9 178.6 129.9 162.2 141.8 2000 155.6 143.2 147.0 132.1 127.4 122.6 169.2 135.3 167.0 136.2 CHEESE 1952 2.1 1.8 1.9 1.8 1.6 1.8 1955 3.3 2.5 2.7 2.4 2.4 2.3 2.6 2.5 2.5 1960 4.9 3.5 3.9 3.1 3.3 2.8 3.7 3.4 3.3 1965 5.2 4.3 4.5 3.6 3.6 3.9 4.0 4.3 3.8 1970 6.9 5.4 5.9 4.6 4.5 3.9 4.1 5.0 4.7 1975 13.9 11.4 12.3 10.2 9.6 9.2 14.8 10.1 10.9 10.4 1980 34.8 29.2 30.7 24.6 21.7 19.1 30.4 23.1 22.5 23.8 1985 45.7 36.6 39.2 32.5 29.8 25.5 38.0 28.5 31.2 31.3 1990 56.0 52.9 54.0 43.1 37.9 32.4 55.8 36.1 35.2 41.4 1995 77.5 63.7 68.3 52.1 44.8 38.9 64.0 39.2 44.4 48.9 2000 82.6 68.1 72.5 57.9 47.3 43.8 75.4 47.0 53.2 54.5 MEAT AND MEAT PRODUCTS 1952 27.8 25.4 24.6 24.8 22.1 25.1 1955 46.5 37.7 39.9 35.4 34.4 35.7 33.5 29.2 35.3 1960 57.7 44.5 47.6 42.3 41.6 37.2 39.9 38.0 42.1 1965 52.4 54.8 62.3 50.2 50.0 49.8 45.9 49.7 50.7 1970 87.2 68.4 73.8 64.5 62.5 59.4 52.5 66.1 64.6 1975 122.4 123.1 123.1 117.4 114.8 126.3 125.9 118.3 121.2 117.9 1980 262.9 263.3 263.0 224.0 224.4 217.9 282.4 229.2 236.0 230.5 1985 296.3 287.0 289.8 266.9 274.2 233.0 322.1 219.3 298.2 273.4 1990 374.8 340.4 354.2 344.1 335.6 299.3 394.9 311.8 318.0 337.4 1995 395.7 358.2 370.7 376.8 357.8 322.0 425.9 307.8 368.9 360.9 2000 452.9 451.5 451.9 420.8 377.3 341.8 481.7 361.1 455.8 403.8 FISH 1952 7.2 5.1 4.7 5.2 4.6 5.1 1955 7.9 5.2 5.8 4.7 4.4 4.8 5.5 4.3 4.7 1960 9.6 7.5 8.0 6.5 6.1 6.1 6.8 6.2 6.5 1965 9.5 8.2 8.5 7.4 7.6 8.2 7.3 8.9 7.7 1970 11.9 9.0 9.8 8.7 8.6 8.8 10.0 10.5 8.9 1975 16.5 16.1 16.5 15.6 14.6 16.2 20.7 17.2 18.0 15.7 1980 30.3 32.7 32.0 30.4 31.5 31.3 42.3 34.1 40.5 32.1 1985 68.7 46.4 53.0 41.7 39.2 35.8 75.4 50.8 60.2 44.5 1990 92.0 67.4 77.4 63.7 56.9 56.3 120.2 70.4 81.4 66.6 1995 110.5 93.8 99.4 68.6 59.5 59.2 131.3 63.6 97.7 72.8 2000 108.0 111.1 110.2 76.7 62.3 61.5 139.0 73.5 114.8 80.2

195

Table E7 continued pence per person per week

Income Group(a)

Gross weekly income of head of household Households with one or more earners

Households without an earner

A1 A2 All A B C D E1 E2

OAP ALL

EGGS 1952 5.1 5.1 4.7 4.5 4.2 4.8 1955 8.6 7.7 8.0 7.6 6.8 6.9 7.1 5.8 7.2 1960 9.0 8.4 8.6 7.9 7.4 7.1 7.6 7.1 7.7 1965 9.2 7.7 8.1 7.4 7.2 7.2 7.8 7.6 7.5 1970 9.2 8.3 8.6 8.2 7.9 7.7 7.8 9.0 8.2 1975 12.8 12.2 12.6 12.0 12.2 13.1 15.2 14.0 15.2 12.5 1980 19.9 19.3 19.5 17.5 18.7 20.9 24.2 22.8 23.7 19.2 1985 19.5 18.6 18.8 19.4 20.7 21.4 24.6 24.2 27.7 21.1 1990 18.4 18.0 18.3 16.6 19.6 21.9 26.4 22.7 28.1 19.5 1995 16.7 14.7 15.4 15.5 15.7 19.0 25.4 19.2 24.5 17.4 2000 24.3 16.7 19.0 15.7 15.3 15.9 26.8 20.6 24.1 17.6 FATS AND OILS 1952 5.3 5.2 5.2 5.1 5.2 5.2 1955 11.3 10.9 10.4 9.5 9.2 9.2 9.7 9.3 9.5 1960 10.9 9.7 10.0 9.6 9.1 8.6 10.0 9.8 9.4 1965 11.7 10.5 10.8 10.3 10.3 10.6 11.4 11.5 10.5 1970 12.1 10.5 11.0 10.5 10.5 9.2 9.8 13.1 10.7 1975 17.9 17.2 17.6 17.5 17.8 18.9 23.5 19.1 21.7 18.1 1980 31.5 33.2 32.8 30.5 32.4 32.9 47.6 39.3 41.6 33.2 1985 36.7 35.1 35.7 33.5 36.0 31.1 49.2 42.2 51.1 36.8 1990 35.6 34.8 35.1 33.8 34.4 32.3 45.5 40.8 50.0 36.1 1995 31.7 34.5 33.6 32.4 34.7 33.0 56.2 37.1 53.0 36.6 2000 41.9 37.5 38.8 30.6 31.5 33.6 56.8 37.3 56.8 35.9 SUGAR AND PRESERVES 1952 4.5 4.2 4.3 4.1 4.4 4.2 1955 5.6 5.5 5.6 5.3 5.4 5.2 5.9 5.6 5.4 1960 6.1 5.1 5.4 5.3 5.2 5.3 5.9 6.0 5.3 1965 5.8 5.8 5.8 5.7 6.0 6.3 6.8 6.9 5.9 1970 5.9 5.4 5.5 5.5 5.8 5.5 6.0 7.6 5.7 1975 9.5 11.2 10.8 11.7 13.3 13.8 14.9 16.7 19.7 13.0 1980 13.8 15.6 15.0 13.9 15.8 16.2 24.5 22.0 27.1 16.4 1985 17.0 14.0 14.8 14.2 16.5 18.0 23.8 21.8 29.1 17.4 1990 14.0 15.4 14.8 14.9 16.7 19.9 30.1 22.9 33.5 18.1 1995 14.9 14.0 14.3 13.6 15.0 17.0 29.8 19.2 31.7 17.2 2000 10.5 13.7 12.8 10.9 11.2 11.0 25.1 17.8 28.6 13.9 VEGETABLES AND VEGETABLE PRODUCTS(b) 1952 10.9 11.2 10.5 10.2 8.0 10.6 1955 11.7 11.6 11.6 11.9 10.6 11.5 9.2 7.8 11.2 1960 14.2 13.5 13.7 13.5 12.6 11.9 11.7 9.9 12.9 1965 17.7 16.0 16.4 16.1 15.2 15.9 13.7 12.2 15.5 1970 24.0 20.7 21.7 22.0 21.7 21.8 19.9 18.4 21.6 1975 50.5 47.4 48.3 49.9 49.2 50.4 48.7 48.2 43.3 48.7 1980 87.5 84.2 85.2 80.4 80.2 86.7 87.1 79.0 73.0 80.2 1985 135.5 114.5 121.0 115.8 113.4 104.4 122.8 108.7 103.2 113.0 1990 190.8 185.7 187.5 179.3 162.1 153.0 180.8 160.1 135.7 169.8 1995 257.2 246.5 250.1 229.3 209.2 197.1 246.9 182.9 184.3 215.2 2000 317.7 291.8 299.7 236.7 211.6 186.8 270.7 215.9 211.6 228.9

196

Table E7 continued pence per person per week

Income Group(a)

Gross weekly income of head of household Households with one or more earners

Households without an earner

A1 A2 All A B C D E1 E2

OAP ALL

FRUIT AND FRUIT PRODUCTS(b) 1952 13.5 9.6 7.2 6.8 5.0 8.4 1955 16.9 14.2 14.8 11.0 9.1 9.1 9.6 5.7 10.4 1960 19.9 15.5 16.5 12.2 10.4 8.7 10.7 8.8 11.7 1965 23.6 17.7 19.2 14.0 11.7 11.5 12.6 11.6 13.8 1970 27.9 21.6 23.5 16.5 13.6 11.7 13.6 15.1 15.7 1975 37.7 29.6 32.3 22.7 18.8 17.7 36.3 26.7 23.7 22.7 1980 70.8 60.1 62.9 44.7 38.2 30.8 72.2 46.6 39.9 43.9 1985 115.7 83.6 93.4 65.6 50.7 36.0 105.5 51.5 62.9 60.3 1990 142.7 142.3 142.6 102.0 78.9 61.4 160.4 83.6 90.8 97.1 1995 175.0 149.3 157.9 119.2 89.4 74.7 177.2 84.8 115.4 109.4 2000 255.1 193.3 212.1 140.7 106.5 93.4 238.1 115.3 152.7 137.1 CEREAL PRODUCTS 1952 19.9 19.6 19.6 18.7 16.7 19.4 1955 19.1 19.9 19.7 19.3 19.6 18.4 18.0 16.5 19.2 1960 22.4 22.5 22.5 22.7 23.1 21.9 22.0 21.4 22.7 1965 24.5 24.7 24.6 26.1 26.9 27.5 26.0 26.6 26.2 1970 29.3 31.1 30.6 32.1 33.1 30.9 29.3 34.1 32.2 1975 57.6 53.3 54.6 56.4 57.9 58.4 57.4 63.1 62.6 57.3 1980 105.1 110.6 109.0 107.1 111.8 104.3 118.2 114.9 117.5 109.8 1985 142.4 142.5 142.8 141.0 144.5 129.7 170.9 147.6 158.7 144.0 1990 204.0 216.1 211.3 211.4 196.5 185.6 224.1 191.9 202.5 203.9 1995 281.5 269.9 273.8 252.2 240.4 216.2 276.7 218.8 240.8 244.6 2000 349.7 311.5 323.1 288.5 265.1 230.9 313.1 259.6 298.7 279.0 BEVERAGES 1952 5.3 4.1 4.1 4.7 5.3 4.3 1955 9.2 7.7 8.1 7.3 7.4 7.9 8.4 8.7 7.5 1960 9.0 7.5 7.8 7.4 7.3 7.7 9.0 9.1 7.5 1965 8.6 7.5 7.8 7.0 7.4 8.0 8.6 9.8 7.5 1970 9.1 9.0 9.0 8.6 8.4 8.8 8.7 12.5 8.9 1975 11.6 11.1 11.3 10.9 10.9 12.4 16.9 16.3 15.6 11.6 1980 28.4 29.5 29.3 24.9 26.4 27.7 43.9 34.8 35.0 27.7 1985 43.3 39.3 40.2 37.7 39.9 37.6 69.1 46.6 55.9 41.6 1990 42.0 38.4 40.0 39.0 40.7 42.8 63.7 51.7 60.3 43.2 1995 47.6 40.6 43.0 40.1 39.5 39.5 76.5 43.8 69.2 44.7 2000 55.5 36.7 42.4 38.2 37.0 36.0 72.9 46.9 63.2 42.7 TOTAL 1952 119.5 106.1 99.9 99.8 92.1 103.2 1955 161.4 140.0 145.3 129.8 123.6 125.8 127.1 111.7 128.4 1960 188.4 159.0 166.0 150.0 143.9 133.8 148.2 139.3 148.2 1965 208.6 180.8 187.7 170.9 167.2 170.5 166.2 173.7 172.3 1970 263.0 224.0 235.0 211.0 204.0 193.0 188.0 222.0 211.0 1975 405.0 385.0 392.0 373.0 365.0 383.0 428.0 400.0 402.0 376.0 1980 804.0 792.0 795.0 702.0 702.0 674.0 904.0 752.0 764.0 721.0 1985 1064.0 953.0 987.0 900.0 897.0 794.0 1162.0 926.0 1029.0 917.0 1990 1374.0 1308.0 1334.0 1230.0 1150.0 1067.0 1527.0 1160.0 1213.0 1212.0 1995 1616.0 1526.0 1571.0 1420.0 1306.0 1201.0 1773.0 1200.0 1449.0 1379.0 2000 1974.0 1790.0 1846.0 1548.0 1374.0 1240.0 1987.0 1407.0 1707.0 1520.0 (a) Income group definitions vary over time. In particular, up to and including 1974, groups A, B and C included non - earners (b) Tomatoes are included with fruit prior to 1975

197

Table E8 Household food consumption by main food groups, according to household ………….composition, 1952 to 2000 grams per person per week, unless otherwise stated

Households with

No. of adults 1 2 3

4 or more

2(a)

No. of children 0 0(b) 1 2 3

4 or more

MILK AND CREAM (ml or eq ml) 1952 3375 3273 3057 2909 2699 1955 3188 3171 3069 2904 2597 1960 3091 3074 3069 2989 2637 1965 3137 3228 3154 3063 2767 1970 3137 3017 3006 2836 2693 1975 3500 3000 2932 2654 3000 3086 2932 2733 2648 1980 3159 2733 2540 2461 2733 2682 2557 2461 2358 1985 2921 2478 2313 2301 2478 2341 2267 2114 2137 1990 2586 2313 2188 2046 2313 2239 2034 1932 1977 1995 2478 2311 2127 2105 2311 2210 2030 1865 1942 2000 2484 2188 1996 1845 2188 2146 1964 1842 1930 CHEESE 1952 82 60 53 47 43 1955 110 81 67 59 46 1960 118 87 69 60 51 1965 125 85 77 61 52 1970 149 104 86 73 55 1975 151 136 130 121 136 105 91 78 75 1980 133 136 127 116 136 105 103 86 71 1985 133 135 127 111 135 114 97 82 73 1990 132 136 124 126 136 105 103 83 81 1995 126 124 126 122 124 106 95 88 65 2000 136 137 125 99 137 105 88 84 62 MEAT AND MEAT PRODUCTS 1952 1129 835 716 634 562 1955 1352 987 807 710 604 1960 1361 1042 850 718 632 1965 1441 1107 898 771 674 1970 1494 1127 911 817 767 1975 1153 1326 1290 1159 1326 1049 893 888 756 1980 1208 1382 1382 1195 1382 1195 964 896 769 1985 1109 1248 1288 1129 1248 971 897 806 647 1990 995 1148 1177 1069 1148 985 783 755 778 1995 1007 1111 1050 1102 1111 904 795 701 721 2000 1143 1145 1189 1046 1145 851 825 664 752 FISH 1952 331 199 155 135 122 1955 216 160 127 124 97 1960 210 159 129 107 92 1965 211 167 129 110 95 1970 189 153 118 110 92 1975 159 167 157 148 167 123 100 92 81 1980 176 184 158 155 184 129 110 92 84 1985 210 195 181 144 195 110 109 90 62 1990 193 202 158 147 202 131 104 88 86 1995 215 202 157 158 202 114 95 72 92 2000 191 204 171 109 204 124 96 76 77

198

Table E8 continued grams per person per week, unless otherwise stated

Households with

No. of adults 1 2 3

4 or more

2(a)

No. of children 0 0(b) 1 2 3

4 or more

EGGS (no) 1952 3.73 3.12 2.86 2.63 2.52 1955 5.65 4.44 3.89 3.58 2.95 1960 5.62 4.87 4.29 3.87 3.56 1965 5.88 4.60 4.40 4.00 3.76 1970 5.48 4.66 4.11 3.87 3.66 1975 5.52 4.75 4.76 4.53 4.75 4.01 3.66 3.44 3.47 1980 4.69 4.39 3.86 3.96 4.39 3.45 3.16 3.18 3.16 1985 3.98 3.75 3.69 3.40 3.75 2.93 2.51 2.71 2.32 1990 2.97 2.71 2.58 2.12 2.71 2.02 1.62 1.75 1.79 1995 2.49 2.24 2.17 1.88 2.24 1.49 1.36 1.39 1.48 2000 2.52 2.21 1.88 1.42 2.21 1.39 1.36 1.12 1.47 FATS AND OILS 1952 298 274 268 269 267 1955 426 350 302 279 261 1960 422 349 298 266 267 1965 422 339 301 271 249 1970 424 332 293 297 250 1975 374 379 360 340 379 324 272 258 254 1980 382 389 355 317 389 305 259 255 274 1985 349 359 316 312 359 257 231 227 194 1990 305 323 277 312 323 226 197 186 200 1995 260 281 231 248 281 182 157 184 166 2000 237 244 193 178 244 151 152 112 106 SUGAR AND PRESERVES 1952 548 492 476 453 451 1955 742 627 572 558 529 1960 700 602 530 519 503 1965 649 565 513 485 486 1970 629 524 452 460 472 1975 572 448 437 391 448 375 325 322 364 1980 522 489 404 342 489 322 296 301 390 1985 407 366 333 281 366 239 225 231 242 1990 336 282 227 235 282 194 156 160 189 1995 251 234 196 170 234 125 115 135 158 2000 221 184 158 94 184 104 87 88 89 VEGETABLES AND VEGETABLE PRODUCTS(c) 1952 3357 2899 2495 2486 2510 1955 3222 2736 2404 2408 2214 1960 3014 2601 2465 2195 2207 1965 2825 2507 2233 2210 2129 1970 3221 2407 2195 2213 2123 1975 2392 2616 2672 2550 2616 2392 2097 2173 2282 1980 2499 2714 2618 2435 2714 2413 2206 2178 2316 1985 2372 2785 2757 2398 2785 2373 2129 2011 2214 1990 2194 2745 2639 2404 2745 2225 1798 1859 1936 1995 2123 2426 2380 2346 2426 1875 1753 1607 1554 2000 2175 2439 2409 1837 2439 1787 1628 1553 1632

199

Table E8 continued grams per person per week, unless otherwise stated

Households with

No. of adults 1 2 3

4 or more

2(a)

No. of children 0 0(b) 1 2 3

4 or more

FRUIT AND FRUIT PRODUCTS(c) 1952 1044 806 680 520 418 1955 1129 876 722 588 458 1960 1236 894 751 598 496 1965 1156 936 776 638 452 1970 1140 863 762 732 576 1975 1008 875 830 671 875 692 572 527 425 1980 1004 992 811 814 992 791 722 648 600 1985 1069 993 802 658 993 732 696 557 469 1990 1159 1129 910 868 1129 875 786 635 586 1995 1274 1278 1011 1043 1278 840 840 691 654 2000 1543 1457 1210 869 1457 962 914 784 599 CEREAL PRODUCTS 1952 2875 2383 2089 2064 2193 1955 2714 2199 1990 1932 1977 1960 2297 1986 1800 1674 1774 1965 2187 1791 1628 1578 1635 1970 2008 1727 1561 1581 1605 1975 1824 1764 1735 1590 1764 1607 1478 1512 1565 1980 1766 1715 1590 1452 1715 1592 1414 1472 1570 1985 1790 1672 1585 1535 1672 1474 1380 1337 1336 1990 1724 1597 1562 1528 1597 1404 1354 1252 1449 1995 1701 1593 1502 1557 1593 1409 1336 1266 1377 2000 1832 1636 1580 1404 1636 1478 1325 1217 1152 BEVERAGES 1952 117 83 73 65 57 1955 141 102 81 71 62 1960 134 101 81 74 64 1965 129 96 75 68 60 1970 134 94 77 65 63 1975 154 120 109 100 120 79 64 60 58 1980 141 120 111 85 120 80 58 53 52 1985 117 107 94 80 107 72 53 49 32 1990 109 95 74 71 95 62 48 48 46 1995 96 90 74 58 90 47 37 32 30 2000 87 79 71 52 79 41 36 34 59 (a) Until 1970, data shown relate to households containing one adult of each sex and excludes households containing adolescents (aged 15 – 17 years) (b) Until 1970, includes only households where both adults are aged under 55. (c) Tomatoes are included with fruit prior to 1975.

200

Table E9 Household food expenditure by main food groups, according to household ………….composition, 1952 to 2000 pence per person per week Households with

No. of adults 1 2 3

4 or more

2(a)

No. of children 0 0(b) 1 2 3

4 or more

MILK AND CREAM 1952 15.3 12.2 10.2 8.7 7.2 1955 16.6 13.7 11.6 10.1 7.9 1960 18.8 15.9 14.6 13.1 10.7 1965 21.7 19.1 17.0 15.8 13.0 1970 27.7 22.1 20.8 18.5 17.3 1975 45.6 38.4 37.2 32.2 38.4 38.5 35.1 31.9 30.9 1980 98.7 87.0 80.5 75.4 87.0 84.6 77.3 74.7 68.0 1985 124.1 107.1 98.8 94.3 107.1 101.0 94.4 87.1 82.7 1990 153.9 138.3 128.4 115.0 138.3 135.6 123.3 108.2 110.6 1995 164.8 156.4 142.5 132.8 156.4 149.1 133.0 115.6 108.1 2000 167.1 148.9 134.0 115.5 148.9 144.4 128.8 122.4 102.5 CHEESE 1952 2.7 1.8 1.6 1.3 1.1 1955 3.5 2.5 2.0 1.8 1.4 1960 4.6 3.3 2.7 2.2 1.9 1965 5.3 3.6 3.2 2.6 2.1 1970 7.0 4.7 3.9 3.3 2.5 1975 14.7 13.3 12.6 11.9 13.3 10.2 8.7 7.4 6.9 1980 29.4 29.7 27.7 25.0 29.7 22.9 22.0 18.2 15.2 1985 38.8 39.0 35.9 30.6 39.0 32.0 27.3 22.6 19.5 1990 49.8 50.7 45.1 45.5 50.7 37.7 37.3 29.0 28.0 1995 59.6 59.1 56.3 53.0 59.1 46.4 42.0 38.4 27.8 2000 70.0 70.2 62.0 47.0 70.2 50.9 44.1 37.9 25.7 MEAT AND MEAT PRODUCTS 1952 35.7 26.0 22.0 19.0 16.8 1955 52.5 36.5 28.9 24.7 20.5 1960 61.1 43.1 34.5 28.1 24.0 1965 72.1 52.7 41.9 34.9 29.2 1970 91.1 65.2 51.6 45.3 41.1 1975 134.9 155.1 153.0 129.8 155.1 118.1 97.6 91.0 74.6 1980 252.9 291.2 290.4 253.9 291.2 251.1 186.0 169.9 136.2 1985 304.4 344.0 345.6 312.6 344.0 257.2 228.0 197.9 148.5 1990 362.5 416.1 412.8 391.7 416.1 355.4 262.1 229.7 211.5 1995 406.1 444.6 411.4 413.8 444.6 354.3 291.0 241.7 215.9 2000 492.0 504.5 500.9 439.1 504.5 363.0 337.2 264.9 250.9 FISH 1952 8.2 5.0 3.9 3.2 2.8 1955 6.8 4.7 3.5 3.3 2.7 1960 9.6 6.5 5.1 4.0 3.4 1965 11.0 8.2 6.1 5.1 4.0 1970 12.7 9.0 6.8 6.2 5.4 1975 20.1 21.5 19.6 19.0 21.5 15.3 12.2 11.0 9.6 1980 42.8 44.0 38.8 35.4 44.0 31.2 25.6 20.8 17.3 1985 67.6 64.3 59.6 47.3 64.3 35.3 33.9 26.7 19.9 1990 94.0 94.3 75.6 69.1 94.3 60.8 46.7 37.4 37.9 1995 113.6 108.6 81.5 77.4 108.6 55.6 43.5 31.6 34.1 2000 108.5 124.9 101.1 62.6 124.9 66.1 49.6 36.3 32.7

201

Table E9 continued pence per person per week Households with

No. of adults 1 2 3

4 or more

2(a)

No. of children 0 0(b) 1 2 3

4 or more

EGGS 1952 5.9 5.1 5.0 4.5 4.2 1955 10.3 8.0 6.8 6.3 4.8 1960 9.8 8.1 7.1 6.3 5.6 1965 9.7 7.1 6.8 6.2 5.7 1970 10.0 8.1 7.0 6.6 6.4 1975 17.9 14.8 14.9 12.9 14.8 12.1 10.8 10.2 9.9 1980 26.0 23.5 20.2 21.2 23.5 18.0 16.1 16.0 15.8 1985 28.9 25.6 24.1 22.2 25.6 19.9 16.6 17.6 13.9 1990 28.6 24.7 22.0 17.2 24.7 17.8 14.6 14.6 14.8 1995 24.8 22.0 20.6 17.6 22.0 13.9 12.5 11.2 11.2 2000 27.7 24.2 19.0 13.6 24.2 13.7 12.6 10.0 9.7 FATS AND OILS 1952 5.6 5.1 5.0 5.0 4.8 1955 13.0 9.9 8.3 7.4 6.5 1960 12.4 9.7 8.1 7.0 6.6 1965 13.8 10.4 9.2 8.0 6.9 1970 13.5 10.4 8.9 8.8 7.3 1975 22.7 22.3 20.8 19.2 22.3 18.5 15.6 14.4 14.2 1980 43.1 42.3 38.6 34.5 42.3 31.4 25.8 24.7 26.8 1985 49.3 47.8 41.8 40.8 47.8 32.0 29.2 26.3 21.5 1990 46.1 46.7 42.2 40.7 46.7 32.1 27.8 25.1 22.9 1995 48.2 49.9 40.2 41.1 49.9 29.8 24.8 27.7 18.9 2000 49.4 50.7 39.1 34.3 50.7 26.9 28.5 19.8 13.2 SUGAR AND PRESERVES 1952 5.0 4.4 4.1 3.9 3.7 1955 6.5 5.5 5.0 4.9 4.7 1960 6.3 5.3 4.6 4.6 4.5 1965 6.7 5.6 5.1 4.9 4.9 1970 6.9 5.5 4.6 4.5 4.7 1975 20.4 15.1 14.5 12.4 15.6 12.2 10.6 10.5 11.8 1980 24.5 21.8 17.3 14.7 21.8 14.3 12.9 12.7 16.0 1985 26.9 22.6 19.5 15.8 22.6 14.3 13.3 13.3 13.1 1990 30.2 23.4 19.4 18.7 23.4 15.5 12.9 12.6 14.4 1995 26.0 23.8 19.0 15.5 23.8 11.5 11.3 11.9 13.9 2000 23.2 20.1 15.7 9.7 20.1 9.7 8.3 7.6 8.0 VEGETABLES AND VEGETABLE PRODUCTS(c) 1952 14.8 11.3 9.7 9.0 8.4 1955 15.6 12.5 10.4 9.7 8.9 1960 17.7 13.6 12.2 10.3 9.7 1965 20.8 16.9 14.1 13.3 11.9 1970 30.3 23.1 19.6 18.2 16.7 1975 55.2 55.3 53.6 48.0 55.3 52.6 44.0 41.5 42.4 1980 91.0 91.8 80.5 84.4 91.8 83.1 74.0 68.3 69.8 1985 129.7 131.4 119.7 102.7 131.4 116.6 105.5 89.6 81.2 1990 188.7 195.9 184.8 172.2 195.9 182.5 147.6 132.3 134.2 1995 233.8 257.9 232.7 223.9 257.9 215.9 186.8 156.5 146.0 2000 269.6 280.9 261.6 206.3 280.9 228.0 193.8 174.6 145.6

202

Table E9 continued pence per person per week Households with

No. of adults 1 2 3

4 or more

2(a)

No. of children 0 0(b) 1 2 3

4 or more

FRUIT AND FRUIT PRODUCTS(c) 1952 13.0 10.1 8.1 5.9 4.8 1955 16.0 12.3 9.6 7.7 6.1 1960 17.6 12.8 10.2 8.2 6.6 1965 19.7 15.6 12.5 10.3 6.9 1970 22.5 16.4 14.1 12.7 10.1 1975 33.8 29.1 27.6 21.6 29.1 24.5 19.3 17.2 13.8 1980 56.0 55.4 44.5 48.1 55.4 45.5 38.7 35.4 29.8 1985 88.0 79.0 63.2 49.9 79.0 59.9 54.4 41.8 34.4 1990 133.7 123.5 98.7 93.0 123.5 96.8 84.9 64.5 66.1 1995 149.5 146.4 111.3 104.4 146.4 91.0 87.2 70.5 66.4 2000 196.6 187.3 148.3 104.1 187.3 118.7 105.5 90.4 64.1 CEREAL PRODUCTS 1952 25.4 20.7 17.4 16.3 15.4 1955 25.1 20.1 17.6 16.5 15.6 1960 28.4 23.4 21.2 19.4 18.8 1965 32.9 26.6 23.8 22.3 21.4 1970 37.9 32.9 29.4 28.2 27.2 1975 68.9 63.4 61.8 54.7 63.4 58.7 53.1 52.5 50.7 1980 128.6 118.4 108.6 99.6 118.4 115.5 102.8 102.9 101.6 1985 177.3 158.6 147.9 140.3 158.6 146.0 134.7 118.2 113.4 1990 237.6 220.0 211.6 202.0 220.0 206.9 199.7 167.5 165.1 1995 280.6 275.0 243.7 242.4 275.0 245.9 230.5 202.9 192.3 2000 335.6 309.2 290.2 258.5 309.2 283.0 261.2 234.5 182.8 BEVERAGES 1952 6.1 4.1 3.6 3.0 2.7 1955 11.0 7.6 6.1 5.3 4.5 1960 10.2 7.5 6.0 5.1 4.4 1965 10.2 7.5 5.7 5.1 4.2 1970 12.2 8.5 6.9 5.7 5.5 1975 19.9 15.5 13.7 13.1 15.5 10.6 9.1 8.0 7.6 1980 45.3 37.7 33.3 27.8 37.7 26.4 20.6 18.9 17.1 1985 62.7 55.9 50.2 45.2 55.9 39.3 30.7 26.5 18.8 1990 65.6 57.2 47.6 47.7 57.2 38.1 30.3 30.9 25.4 1995 68.5 63.7 52.0 42.3 63.7 35.8 28.2 23.2 19.6 2000 63.7 59.6 51.3 45.4 59.6 29.3 27.8 24.0 35.0 TOTAL 1952 142.5 109.6 93.6 82.2 73.7 1955 180.6 136.4 112.6 99.7 85.0 1960 201.2 153.3 129.9 111.8 98.7 1965 230.4 179.2 150.8 133.0 114.2 1970 281.0 215.0 182.0 165.0 150.0 1975 468.0 457.0 442.0 388.0 457.0 387.0 329.0 308.0 285.0 1980 862.0 869.0 802.0 742.0 869.0 753.0 626.0 585.0 536.0 1985 1138.0 1115.0 1039.0 931.0 1115.0 892.0 803.0 695.0 591.0 1990 1443.0 1452.0 1338.0 1261.0 1452.0 1237.0 1035.0 894.0 870.0 1995 1658.0 1691.0 1483.0 1433.0 1691.0 1322.0 1153.0 984.0 895.0 2000 1906.0 1893.0 1715.0 1417.0 1893.0 1430.0 1277.0 1091.0 921.0 (a) Until 1970, data shown relate to households containing one adult of each sex and excludes households containing adolescents (aged 15 - 17 years) (b) Until 1970, includes only households where both adults are aged under 55 (c) Tomatoes are included with fruit prior to 1975.

203

Table E10 Nutritional value of household foods, national averages 1940 to 1991(a) per person per day Fatty Acids Protein

Energy Energy Fat Saturated Mono-

unsaturated Poly-

unsaturated Total Animal Vegetable Carbo-

hydrate(b) Fibre(c) (kcal) (MJ) (g) (g) (g) (g) (g) (g) (g) (g) (g)

1940 2355 9.9 77.0 35.0 42.0 1941 2339 9.8 73.0 29.0 44.0 1942 2269 9.5 74.0 34.0 40.0 1943 2272 9.5 86 73.0 34.0 39.0 301 1944 2387 10.0 94 73.0 35.0 38.0 311 1945 2375 9.9 92 76.0 35.0 41.0 309 1946 2307 9.7 86 78.0 37.0 41.0 305 1947 2308 9.7 82 77.0 36.0 41.0 315 1948 2387 10.0 88 77.0 34.0 43.0 322 1949 2425 10.1 95 76.0 34.0 42.0 316 1950 2474 10.3 101 78.0 38.0 40.0 314 1951 2465 10.3 97 77.0 37.0 40.0 321 1952 2447 10.2 94 77.0 38.0 39.0 324 1953 2520 10.5 101 78.0 40.0 38.0 325 1954 2626 11.0 107 77.0 41.0 36.0 340 1955 2641 11.1 107 77.0 42.0 35.0 342 1956 2660 11.1 111 75.1 42.7 32.4 364 1957 2620 11.0 113 74.1 42.7 31.4 351 1958 2630 11.0 114 74.1 42.7 31.9 351 1959 2620 11.0 113 53.0 43.0 9.2 73.2 42.7 30.5 350 1960 2630 11.0 115 74.7 44.1 30.6 345 1961 2630 11.0 116 75.1 44.9 30.2 343 1962 2640 11.1 117 73.3 45.7 29.6 342 1963 2650 11.1 118 76.5 46.0 30.5 343 1964 2600 10.9 116 75.1 45.1 30.0 333 1965 2590 10.8 116 75.2 45.5 29.7 332 1966 2560 10.7 117 75.6 46.3 29.3 321 1967 2590 10.8 119 75.8 46.7 29.1 324 1968 2560 10.7 118 75.4 46.6 28.8 318 1969 2570 10.8 120 56.7 46.5 11.0 74.4 46.5 27.9 317 1970 2560 10.7 119 73.7 45.5 28.2 317 1971 2490 10.4 117 72.4 45.1 27.3 305 1972 2430 10.2 112 52.0 42.9 11.5 72.5 44.7 27.8 301 1973 2400 10.0 111 51.5 41.9 11.5 71.4 44.5 26.9 293 1974 2320 9.7 106 50.7 39.8 10.6 70.9 44.8 26.1 287 1975 2290 9.6 107 51.7 39.8 10.1 72.0 45.8 26.1 275 1976 2280 9.6 105 50.1 39.7 10.5 72.3 46.0 26.0 277 1977 2260 9.5 105 47.5 39.0 10.4 72.6 46.3 26.0 273 1978 2250 9.5 106 47.2 39.3 10.6 73.4 46.3 26.3 272 1979 2250 9.5 106 47.8 39.7 10.7 73.4 47.2 25.2 268 1980 2230 9.4 106 46.8 39.6 11.3 72.7 46.7 26.0 264 1981 2210 9.3 104 45.6 38.9 11.4 71.5 45.6 25.9 264 1982 2180 9.1 103 44.4 38.7 12.1 70.0 44.8 25.2 258 1983 2140 9.0 101 44.5 37.0 12.8 69.7 44.1 25.6 253 1984 2060 8.7 97 41.9 35.1 12.7 67.6 42.4 25.2 246 1985 2020 8.5 96 40.6 34.7 13.1 67.4 41.9 25.2 238 1986 2070 8.7 98 40.6 35.8 14.3 69.3 42.9 26.4 244 13.0 1987 2040 8.6 96 39.4 34.8 14.5 68.7 42.4 26.3 241 12.7 1988 2000 8.4 93 38.3 33.8 14.2 67.8 41.9 25.9 237 12.5 1989 1940 8.1 90 36.9 33.1 13.6 65.9 40.8 25.0 230 12.4 1990 1870 7.9 86 34.6 31.8 13.9 63.1 38.7 24.4 224 12.1 1991 1840 7.8 85 33.7 31.5 13.8 62.3 38.3 24.0 223 12.2

(a). Excluding contributions from soft and alcoholic drinks and confectionery (b). Available carbohydrate, calculated as monosaccharide (c). As non-starch polysaccharides

204

Table E10 continued per person per day

Fatty acids

% energy

from % energy

from

Fat Protein Carbo-hydrate Saturated

Mono-unsaturated

Poly-unsaturated Calcium Iron Sodium(d)

(mg) (mg) (g) 1940 13.1 614 12.8 1941 12.5 605 12.4 1942 13.1 672 13.5 1943 34.1 12.9 53.0 855 13.3 1944 35.4 12.2 52.1 868 13.5 1945 34.9 12.8 52.0 875 12.7 1946 33.6 13.5 52.9 912 14.4 1947 32.0 13.3 54.6 996 14.3 1948 33.2 12.9 53.9 1012 14.2 1949 35.3 12.5 52.2 1030 13.6 1950 36.7 12.6 50.7 1066 13.6 1951 35.4 12.5 52.2 1076 12.8 1952 34.5 12.6 52.9 1043 13.0 1953 36.0 12.4 51.6 1040 13.3 1954 36.5 11.7 51.8 1034 13.4 1955 36.6 11.6 51.7 1044 13.5 1956 37.4 11.3 51.2 1030 13.3 1957 38.7 11.3 50.1 1030 14.1 1958 38.5 11.3 50.0 1040 14.2 1959 38.8 11.2 50.1 1030 13.9 1960 39.3 11.4 49.3 1040 14.1 1961 39.6 11.4 49.0 1040 14.2 1962 40.0 11.4 48.6 1030 14.2 1963 39.8 11.5 48.5 1050 14.4 1964 40.3 11.6 48.0 1030 14.1 1965 40.4 11.6 47.9 1020 13.9 1966 41.0 11.8 47.0 1020 13.6 1967 41.3 11.7 47.0 1040 14.0 1968 41.6 11.8 46.6 1040 13.5 1969 42.0 11.6 46.3 1050 13.3 1970 41.8 11.5 46.5 1030 13.4 1971 42.3 11.6 46.0 1020 13.3 1972 41.5 11.9 46.4 19.3 15.9 4.3 1010 13.2 1973 42.0 12.0 46.0 19.3 15.7 4.3 1020 12.7 1974 41.3 12.3 46.4 19.7 15.4 4.1 1010 11.6 1975 42.2 12.6 45.2 20.3 15.6 4.0 1010 11.6 1976 41.7 12.7 45.7 19.8 15.7 4.1 1010 11.5 1977 41.9 12.8 45.3 18.9 15.5 4.1 1000 11.0 1978 42.0 12.9 45.1 18.9 15.7 4.2 990 11.2 1979 42.4 13.0 44.6 19.1 15.9 4.3 960 11.0 1980 42.6 13.0 44.4 18.9 16.0 4.6 960 11.3 1981 42.2 12.9 44.9 18.6 15.8 4.6 950 10.9 1982 42.6 12.9 44.5 18.3 16.0 5.0 940 10.9 1983 42.6 13.0 44.3 18.7 15.6 5.4 880 11.1 1984 42.3 13.1 44.6 18.3 15.3 5.5 860 11.1 1985 42.6 13.3 44.1 18.1 15.5 5.8 850 10.8 2.60 1986 42.6 13.4 44.0 17.7 15.6 6.2 890 11.3 2.67 1987 42.2 13.5 44.3 17.4 15.4 6.4 870 11.1 2.63 1988 42.0 13.6 44.4 17.2 15.2 6.4 860 10.9 2.63 1989 41.9 13.6 44.5 17.1 15.4 6.3 840 10.6 2.59 1990 41.6 13.5 44.9 16.7 15.3 6.7 820 10.4 2.50 1991 41.4 13.3 45.3 16.5 15.4 6.8 810 10.1 2.50

(d). Excluding the sodium in table salt

205

Table E10 continued

per person per day

Thiamin Riboflavin Nicotinic acid Nicotinic acid

equiv. Vitamin C(e) Retinol ß-Carotene Vitamin A(f) Vitamin D (mg) (mg) (mg) (mg) (mg) (µg) (µg) (µg) (µg)

1940 1.18 1.49 12.3 [51] 2.93 1941 1.18 1.40 11.9 [39] 2.40 1942 1.40 1.59 11.9 38 2,982 2.50 1943 1.55 1.64 12.7 40 3,071 2.80 1944 1.62 1.76 13.9 40 3,173 2.65 1945 1.47 1.58 13.2 43 2,908 3.57 1946 1.55 1.65 14.5 44 2,926 3.43 1947 1.52 1.64 12.9 44 2,929 3.13 1948 1.57 1.65 12.8 51 3,143 3.50 1949 1.53 1.64 12.7 49 3,146 3.25 1950 1.51 1.69 13.0 [43] 3,536 4.30 1951 1.33 1.59 12.5 [50] 3,432 3.93 1952 1.28 1.64 12.9 53 3,551 3.70 1953 1.31 1.66 13.3 53 3,836 3.47 1954 1.28 1.67 13.3 50 3,911 3.60 1955 1.24 1.65 13.1 51 4,199 3.60 1956 1.21 1.65 13.0 50 4,310 3.75 1957 1.29 1.66 13.8 52 4,290 3.63 1958 1.25 1.64 13.6 49 4,350 3.33 1959 1.27 1.65 13.8 52 4,280 3.63 1960 1.27 1.70 14.0 52 4,360 3.25 1961 1.26 1.70 13.9 51 4,320 3.20 1962 1.26 1.72 13.8 50 4,310 3.15 1963 1.28 1.75 14.0 49 4,420 3.17 1964 1.26 1.71 13.7 51 4,420 3.25 1965 1.27 1.70 13.9 52 4,370 3.13 1966 1.24 1.83 15.8 29.0 53 1,420 3.16 1967 1.22 1.81 15.7 29.0 52 1,440 3.24 1968 1.21 1.81 15.7 29.0 52 1,440 3.14 1969 1.17 1.79 16.2 29.4 52 910 2,110 1,360 2.90 1970 1.17 1.77 16.1 29.4 52 890 2,120 1,350 2.82 1971 1.18 1.75 16.2 28.9 53 880 2,140 1,340 2.78 1972 1.26 1.78 16.6 29.3 52 890 2,120 1,340 2.91 1973 1.22 1.79 16.6 29.0 53 810 2,180 1,270 2.89 1974 1.15 1.74 15.7 28.5 50 770 2,150 1,230 2.66 1975 1.15 1.77 16.0 28.9 51 930 2,050 1,370 2.63 1976 1.16 1.77 16.0 28.7 48 1,020 2,210 1,480 2.69 1977 1.23 1.81 16.1 29.1 52 1,030 2,160 1,470 2.65 1978 1.19 1.95 16.5 29.5 54 1,000 2,370 1,490 2.65 1979 1.22 1.90 15.9 30.6 54 970 2,320 1,350 2.72 1980 1.16 1.92 14.2 29.6 58 960 2,360 1,350 2.85 1981 1.15 1.87 13.9 29.1 59 960 2,320 1,340 2.99 1982 1.16 1.74 13.6 28.4 57 1,020 2,280 1,400 2.96 1983 1.24 1.76 13.8 28.7 57 920 2,260 1,300 2.96 1984 1.26 1.77 13.7 28.4 55 1,020 2,140 1,380 2.92 1985 1.33 1.76 12.3 27.0 52 1,000 2,260 1,370 2.96 1986 1.39 1.82 13.1 28.0 60 970 2,160 1,370 3.24 1987 1.35 1.78 12.8 27.3 60 920 2,120 1,330 3.18 1988 1.39 1.68 12.9 27.4 61 877 2,375 1,270 3.09 1989 1.32 1.64 12.3 26.4 54 815 2,445 1,220 3.04 1990 1.28 1.61 11.7 25.1 52 783 1,877 1,100 3.02 1991 1.28 1.62 - 25.1 55 800 1,910 1,100 3.12 (e) .Values in brackets are estimates to include cooking losses (f).. Values for 1966 onwards are as µg of retinol equivalent

206

Table E11 Nutritional value of household foods, national averages 1992 to 2000(a)

per person per day Fatty Acids Protein

Energy Energy Fat Saturated Mono-

unsaturated Poly-

unsaturated Total Animal Vegetable Carbo-

hydrate(b) Fibre(c)

(kcal) (MJ) (g) (g) (g) (g) (g) (g) (g) (g) (g) 1992 1860 7.8 86 33.6 31.8 14.4 62.8 38.6 24.2 222 12.0 1993 1830 7.7 84 32.7 31.0 14.1 62.3 38.1 24.2 220 11.9 1994 1790 7.5 80 31.1 29.6 13.9 62.5 38.6 23.9 217 11.7 1995 1780 7.5 78 30.8 28.7 13.4 63.0 39.1 23.9 218 11.6 1996 1850 7.8 82 31.6 29.3 14.8 65.0 39.8 25.2 228 12.4 1997 1790 7.5 78 30.3 27.5 14.0 64.7 39.5 25.2 221 12.4 1998 1740 7.3 75 29.3 26.6 13.5 64.3 39.4 24.9 214 12.1 1999 1690 7.1 72 28.1 25.5 13.1 63.2 38.4 24.8 211 11.9 2000 1750 7.3 74 29.2 26.3 13.4 66.3 40.6 25.7 218 12.6

per person per day

% energy

from Fatty Acids

% energy from

Fat Protein Carbo-hydrate Saturated

Mono-unsaturated

Poly-unsaturated Calcium Iron Zinc Magnesium Sodium(d)

(mg) (mg) (mg) (mg) (g) 1992 41.7 13.5 44.8 16.3 15.4 7.0 830 10.1 7.9 221 2.51 1993 41.3 13.6 45.1 16.1 15.2 6.9 810 9.9 7.9 222 2.50 1994 40.5 13.9 45.6 15.6 14.9 7.0 810 9.7 7.8 220 2.51 1995 39.8 14.2 46.0 15.6 14.5 6.8 810 9.5 7.6 218 2.51 1996 39.7 14.1 46.2 15.4 14.3 7.2 820 10.1 7.8 229 2.62 1997 39.1 14.5 46.4 15.2 13.8 7.0 820 9.9 7.7 226 2.58 1998 38.8 14.8 46.4 15.2 13.8 7.0 800 9.8 7.5 222 2.52 1999 38.3 14.9 46.8 14.9 13.6 7.0 790 9.6 7.4 219 2.49 2000 38.2 15.2 46.7 15.0 13.5 6.9 860 10.1 8.0 227 2.57

per person per day

Potassium Thiamin Riboflavin Nicotinic

acid equiv. Vitamin C Retinol ß-

Carotene Retinol

Equivalent Vitamin D Vitamin E (g) (mg) (mg) (mg) (mg) (µg) (µg) (µg) (µg) (mg)

1992 2.49 1.26 1.61 24.9 51 860 1750 1150 2.97 8.08 1993 2.52 1.25 1.58 24.8 52 820 1750 1120 2.80 9.27 1994 2.49 1.28 1.59 24.7 53 740 1680 1020 2.64 9.46 1995 2.51 1.34 1.57 25.5 52 740 1640 1010 2.96 9.50 1996 2.60 1.44 1.60 26.5 55 575 1680 855 3.35 10.69 1997 2.60 1.37 1.73 26.0 58 530 1740 820 3.40 10.15 1998 2.58 1.36 1.68 26.1 59 490 1710 780 3.25 9.80 1999 2.53 1.33 1.66 25.7 57 480 1700 760 3.14 9.64 2000 2.64 1.43 1.75 27.7 59 500 1690 780 3.29 9.96

(a)..Excluding contributions from soft and alcoholic drinks and confectionery (b)..Available carbohydrate, calculated as monosaccharide (c)..As non-starch polysaccharide (d)..Excluding the sodium in table salt

207

Table E12 Nutritional value of household food, according to income group, 1950 to ………… …………..2000 per person per day

Income Group(a)

Gross weekly income of head of household Households with one or more earners

Households without an earner

A1 A2 All A B C D E1 E2

OAP ALL

ENERGY (kcal) 1950 na na 2542 2498 2496 2379 na na na 2474 1955 2675 2657 2666 2635 2676 2635 na na 2484 2641 1960 2680 2570 2600 2630 2650 2540 na na 2590 2630 1965 2490 2500 2500 2570 2640 2720 na na 2670 2590 1970 2610 2480 2520 2570 2620 2470 na na 2810 2600 1975 2080 2170 2150 2250 2310 2390 2420 2400 2500 2290 1980 2100 2170 2150 2140 2240 2240 2580 2440 2550 2230 1985 1820 1850 1840 1900 2040 1980 2300 2200 2410 2020 1990 1690 1710 1710 1810 1850 1890 2230 2030 2150 1870 1995 1570 1550 1560 1670 1770 1830 2170 1840 2070 1780 2000 1600 1600 1600 1610 1690 1720 2090 1970 2200 1750 FAT (g) 1950 na na 109 106 101 97 na na na 101 1955 121 112 115 108 107 106 na na 99 107 1960 129 117 120 116 114 106 na na 113 115 1965 121 116 117 116 116 117 na na 120 116 1970 133 121 124 120 120 108 na na 132 121 1975 104 104 105 106 106 111 118 109 116 107 1980 104 107 106 102 104 105 125 114 118 106 1985 88 91 90 90 97 89 109 103 112 96 1990 80 79 80 84 85 86 100 93 99 86 1995 69 67 68 73 78 80 96 81 91 78 2000 68 67 68 67 72 75 90 81 96 74 IRON (mg) 1950 na na 14.6 13.9 13.7 13.0 na na na 13.6 1955 14.3 13.7 13.8 13.5 13.5 13.5 na na 11.9 13.5 1960 15.1 14.1 14.4 14.2 14.3 13.5 na na 13.0 14.1 1965 14.1 13.6 13.8 13.8 14.1 14.6 na na 13.7 13.9 1970 14.3 13.3 13.6 13.5 13.8 13.2 na na 13.8 13.7 1975 10.6 11.2 11.1 11.5 11.7 12.3 12.3 12.0 12.1 11.6 1980 11.2 11.3 11.3 11.0 11.4 11.2 12.9 12.2 12.0 11.3 1985 10.4 10.2 10.3 10.4 10.8 10.5 12.4 11.5 12.0 10.8 1990 9.9 9.9 9.9 10.3 10.2 10.2 12.5 10.8 11.2 10.4 1995 9.1 8.9 9.0 9.2 9.3 9.6 11.6 9.5 10.6 9.5 2000 9.9 9.5 9.6 9.5 9.7 9.3 12.5 11.2 12.1 10.1 VITAMIN C (mg) 1950 na na 101 94 85 76 na na na 84 1955 63 57 59 52 49 48 na na 39 51 1960 66 59 61 53 50 47 na na 45 52 1965 66 58 60 53 49 52 na na 47 52 1970 71 61 64 54 49 46 na na 50 52 1975 64 55 58 51 47 46 68 53 50 51 1980 77 68 71 57 54 51 73 62 56 58 1985 72 61 65 55 47 42 70 50 51 52 1990 65 62 63 53 48 43 72 51 48 52 1995 65 57 60 55 47 46 71 47 53 52 2000 82 67 71 60 53 48 83 56 62 59 (a) Income group definitions vary over time. In particular, up to and including 1974, groups A, B and C included non - earners

208

Table E13 Nutritional value of household foods, according to household composition, 1950 to 2000

per person per day

Households with

No. of adults 1 2 3

4 or more

2(a)

No. of children 0 0(b) 1 2 3

4 or more

ENERGY (kcal) 1950 na na na na 2804 2575 2320 2216 2168 1955 na na na na 3278 2696 2394 2256 2132 1960 na na na na 3160 2680 2400 2190 2130 1965 na na na na 3110 2620 2350 2180 2090 1970 na na na na 3140 2590 2300 2240 2120 1975 2660 2590 2550 2330 2590 2310 2060 2040 2010 1980 2550 2570 2380 2160 2570 2230 1990 1950 1980 1985 2360 2340 2200 2040 2340 1910 1790 1690 1600 1990 2170 2170 2020 2000 2170 1810 1610 1520 1670 1995 2020 2040 1860 1890 2040 1660 1540 1480 1530 2000 2110 2010 1880 1610 2010 1630 1510 1360 1310 FAT (g) 1950 na na na na 118 108 97 90 86 1955 na na na na 140 112 97 88 79 1960 na na na na 144 119 103 92 85 1965 na na na na 146 120 106 94 86 1970 na na na na 153 122 107 101 90 1975 124 126 122 113 126 109 95 92 86 1980 120 124 116 104 124 106 93 89 85 1985 111 113 106 100 113 90 84 78 69 1990 98 102 95 97 102 84 73 68 73 1995 89 91 82 84 91 73 67 66 65 2000 89 87 80 70 87 67 65 56 56 IRON (mg) 1950 na na na na 15.9 14.4 12.6 11.6 11.3 1955 na na na na 17.1 13.8 12.1 11.4 10.4 1960 na na na na 17.4 14.4 12.9 11.6 11.2 1965 na na na na 17.0 14.1 12.3 11.6 11.0 1970 na na na na 16.7 13.9 12.0 11.6 11.2 1975 13.2 13.0 12.8 11.8 13.0 12.2 10.4 10.6 10.2 1980 12.6 12.9 11.9 11.1 12.9 11.6 10.3 10.3 10.1 1985 12.5 12.5 11.7 10.5 12.5 10.6 9.8 9.0 8.8 1990 12.0 11.8 11.1 10.8 11.8 10.4 9.1 9.0 9.2 1995 11.0 11.0 10.0 10.0 11.0 9.1 8.3 7.8 8.4 2000 12.3 11.6 10.6 9.2 11.6 9.7 8.7 7.8 7.7 VITAMIN C (mg) 1950 na na na na 102 95 82 72 61 1955 na na na na 68 56 48 44 40 1960 na na na na 67 56 50 42 40 1965 na na na na 65 56 47 44 36 1970 na na na na 71 53 47 46 40 1975 61 62 59 53 62 54 43 41 39 1980 67 69 62 59 69 58 53 47 47 1985 62 62 56 49 62 52 47 41 40 1990 60 62 54 53 62 55 46 42 41 1995 60 63 54 54 63 50 45 39 37 2000 73 72 64 50 72 55 51 46 38 (a) Until 1970, data shown relate to households containing one adult of each sex and excludes households containing adolescents (aged 15 - 17 years) (b) Until 1970, includes only households where both adults are aged under 55

209

Glossary

Glossary of terms used in the Survey

Adult A person of 18 years of age or over, however, solely for purposes of classifying households according to their composition, heads of household and diary-keepers under 18 years of age are regarded as adults.

Average consumption For the main Survey, the aggregate amount of household food obtained for consumption by the households in the sample divided by the total number of persons in the sample. For the eating out extension, the aggregate amount of eating out consumption by the people in the extension sample divided by the number of people in the extension sample.

Average expenditure For the main Survey, the aggregate amount spent by the households in the sample divided by the total number of persons in the sample. For the eating out extension, the aggregate eating out expenditure by the people in the extension sample, divided by the number of people in the extension sample.

Average price The aggregate expenditure by the households in the sample on an item in the Survey Classification of foods, divided by the aggregate quantity of that item purchased by these households. It is therefore, more strictly an ‘average unit value’.

Child A person under 18 years of age; however, solely for purposes of classifying households according to their composition, heads of household and diary-keepers under 18 years of age are regarded as adults.

Composite meals and snacks For the eating out extension, these are defined as meals or snacks for which a cost can only be given for a number of foods together. A cost is given for the whole meal, and the individual components are recorded for use in calculating consumption and nutritional values.

Convenience foods Those processed foods for which the degree of preparation has been carried to an advanced stage by the manufacturer and which may be used as labour-saving alternatives to less highly processed products. The convenience foods distinguished by the Survey are cooked and canned meats, meat products (other than uncooked sausages), cooked and canned fish, fish products, canned vegetables, vegetable products, canned fruit, fruit juices, cakes and pastries, biscuits, breakfast cereals, canned, fresh and dried pasta, 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.

Eating Out consumption Individual consumption outside the home of all food and drink not obtained from household stocks, regardless of who paid for the food or drink.

210

Eating Out expenditure Individual expenditure on all food and drink purchased for eating out consumption, whether for consumption by the purchaser or others or both. Expenditure on food and drink for ‘business’ purposes, i.e. that which is to be reclaimed as business expenses, is not included.

Eating Out extension An additional section of the National Food Survey which asks half of the main survey households to record their eating out consumption and eating out expenditure.

Garden and allotment produce, etc Food which entered the household without payment, and was consumed during the week of participation in the Survey. It includes supplies obtained from a garden, allotment or farm, or from an employer, but not gifts of food from one household in Great Britain to another if such food has been purchased by the donating household. (See also Value of garden and allotment produced, etc).

Household For the Survey purposes, this is defined as a group of persons living in the same dwelling and sharing common catering arrangements.

Household food obtained for consumption Food purchases from all sources (including purchases in bulk) made by households during their week of participation in the Survey and intended for human consumption during that week or later, plus any garden or allotment produce, etc which households actually consumed while participating in the Survey, but excluding sweets, alcohol, soft drinks and meals or snacks purchased for eating out consumption. For an individual household, the quantity of food thus obtained for consumption, or estimates of nutrient intake derived from it, may differ from actual consumption because of changes in household stocks during the week and because of wastage. Averaged over a sufficiently large group of households and a sufficiently long period of time, increases in household stocks might reasonably be expected to differ only slightly from depletions.

Income group Households are grouped into eight income groups (A1, A2, B, C, D, E1, E2 and OAP) according to the ascertained or estimated gross income of the head of the household or of the principal earner in the household (if the weekly income of the head is less than the amount defining the upper limit to income group D). Households without an earner (E1 and E2) are those with no person normally working more than ten hours a week, however of these, Pensioner Households and those with at least one person unemployed for less than a year are not counted as households without an earner.

Main Survey The core part of the National Food Survey, for which the main estimates of average consumption and average expenditure for household food obtained for consumption are derived.

Meals For the eating out extension, a meal is an eating occasion which cannot be described by a single food item code, but which includes a main dish. In addition a meal must be served and consumed on the premises of one of the following types of outlet: respondent’s workplace, school, restaurant, public house, catering facilities on trains, buses or aeroplanes, meals on

211

wheels or other catering facilities such as hospitals, football grounds, etc. A meal is distinct from a meal occasion, which is defined as breakfast, mid-day or evening meal or other eating or drinking occasion and may comprise a meal or drink or snack or any combination of these.

Net balance The net balance for an individual (a member of the household or a visitor) is a measure of the proportion of the individuals’ food needs which are met by meals eaten in the home by that individual during the Survey week. Each meal is given a weight in proportion to its normal importance, the relative weights currently used being breakfast 3, mid-day meal 4, evening meal 7. These weights were changed during 1991; previously, separate weights for tea (2) and supper (5) were used if two evening meals were taken; now a light tea or supper is disregarded in this calculation. The net balance is used when relating nutrient intakes to reference intakes (based on age and sex etc).

Nutrients In addition to the energy value of food expressed in terms of kilocalories and MegaJoules (4.184 MJ = 1,000 kilocalories), the food is evaluated in terms of the following nutrients:

Protein (animal and total), fat (including the component saturated, monosaturated and polyunsaturated fatty acids), carbohydrate (including total sugars, non-milk extrinsic sugars and starch), fibre (as non-starch polysaccharides), calcium, iron, zinc, magnesium, sodium,

-carotene, retinol equivalent), thiamin, riboflavin, niacin equivalent, folate, vitamins B6, B12, C, D and E, cholesterol, copper, manganese, phosphorus, biotin and pantothenic acid.

Pensioner households (OAP) Households in which at least three-quarters of total income is derived from state retirement pensions or similar pensions and/or supplementary pensions or allowances paid in supplementation or instead of such pensions. Such households will include at least one person over the state retirement age.

Person An individual of any age who, during the week of the Survey, spends at least four nights in the household (‘at home’) and has at least one meal a day from the household food supply on at least four days, except that if he/she is the head of the household, or the diary-keeper, he or she is regarded as a person irrespective of the above conditions.

Price index A price index of Fisher ‘Ideal’ type is used; this index is the geometric means of two indices with weights relating to the earlier and later periods respectively or, in the case of non-temporal comparisons (e.g. regional, type of area, income group and household composition), with weights relating to the group under consideration and the national average respectively.

Quantity index This index is also of the Fisher ‘Ideal’ type. The price and quantity indices together thus account for the whole of the expenditure difference between the two periods or groups being compared.

212

Real price The price of an item in relation to the price of all goods and services. The term is used when referring to changes in the price of an item over a period of time. The real prices quoted in this report are obtained by dividing the average price paid at a point in time by the Index of Retail Prices (All Items) at that time.

Regions Government Office Regions except that Merseyside is combined with the North West because of its relatively small sample size.

Seasonal foods Those foods which regularly exhibit a marked seasonal variation in price or in consumption; for the purposes of the Survey these are deemed to be eggs, fresh and processed fish, shellfish, potatoes, fresh vegetables and fresh fruit.

Snacks For the eating out extension, snacks are all eating out occasions other than those classified as meals (but including any eating out occasion referred to as snack by the respondent even if this also fulfils the meal definition). They may be from any outlet and contain any food item or combination of items.

Value of consumption Expenditure plus value of garden and allotment produce, etc.

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, even though if the households concerned had not had access to them, they would probably not have consumed as much of these foods, and would therefore have spent less on them than the estimated value of their consumption (though they might have spent more on other foods). Free school milk and free welfare milk are valued at the average price paid by the group for full price milk. (See also Garden and allotment produce, etc.).

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Symbols and conventions used

Symbols The following are used throughout:

- = nil

... = less than half the final digit shown

na or blank = 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.

Additional Information

Analyses of Survey data providing more detail and, in some cases, more-up-to-date information than published in this report are available directly from the Department for Environment, Food & Rural Affairs. These analyses are of three main types:

i) Compendium of supplementary NFS results

Only available to 1998

ii) Standard analyses

Quarterly national averages - available approximately 10 weeks after the end of each survey period

Analyses of components of selected food codes

iii) Ad hoc analyses

Ad hoc analyses can be undertaken to meet the special requirements of organisations, subject to resources being available. A charge may be made for this service.

The NFS Annual Reports for 1997, 1998 and 1999, the latest quarterly and annual NFS Statistics News Releases, selected annual NFS data and a range of other statistics can be found on the World Wide Web at http://www.defra.gov.uk

Copies of the latest Statistical News Release are also available on “faxback” on 0906 711 0395. Information on forthcoming publications is available, also by “faxback”, by dialling 0870 444 0200.

Further details regarding additional Survey information are available from: simon.dhir@defra.gsi.gov.uk (e-mail address)

National Food Survey Branch Department for Environment, Food & Rural Affairs Room 513, Whitehall Place (West Block)

London SW1A 2HH

Acknowledgements

Editor: Stan Speller Production team: David Rimmer Sue Varty Simon Dhir Chris Atkinson Kevin Naylor Cover artwork: Richard Jones – Stationery Office design