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Home My WebLink About81-067RESOLUTION RELATIVE TO THE FOOD ALLOTMENT ALLOWANCE UNDER THE GENERAL ASSISTANCE PROGRAM WHEREAS, on August 12, 1980, this Board adopted Resolution No. 80-~75 relaCive to the allowance for food in the General Assistance Program; and WHEREAS, this Board believes it to be beneficial to amend said Resolution so as to attach to that Resolution the supportzng information upon which it based its decision, as well as additional factors tha~ would not otherwise be fuily disclosed should a complete record be made of its proceedings. NOW, THEREFORE, BE IT RESOLVED that Resolution No. 80-175 is ~ereby amended to read as follows: C~H~REAS, several months ago this Soard requested staff to review the General Assistance standards, with particular ~ reference to food allowance; and WHEREAS, statf has completed the~r review and study, which study is attached hereto as Exhibit "A" and incorporated herein as if set forth in full. In addiCion to the study, the Welfare Director has advised us that he ~as checked the prices set out in the materials referred to in his study at stores in which he believes the people in this situation would patronize, and finds the prices consistent with ~he prices set forth in the Federal and State materials, and in some instances, prices locally were even lower. WHEREAS, this Board has not on~y reviewed the study submitted by staff, but has also referred to a number of State and Federal p~blications, wiC~ the idea in mind of establishing what is a nutritious diet. ~his Board has reviewed on its own what should be an allowance for food in the General Assistance Program, and these source materiais included, but were not limited Co, the following studies and documents, which are attached hereto as Exhibits "B" through "J" and incorporated here9.n as if set forth in full; and -2- l. CFE(Adm.) 326 entitled "The Thri~ty Food PLan" prepared by the Consumer and Food Economics Institute, Agri~ultural Research Service, U.S. Department of Agriculture, Hyattsville, Maryland.* 2. A talk by Betty Peterkin at the 1975 National Agricultural Outlook Conference. 3. "Nationwide Food Consumption Survey--Implications" by D. Mark Hegsted, Administrator, Human Nutrition Center, SEA-USDA. 4. "Food For Thrifty Families" prepared by the U.S. Departmen~ of Agri~ulCUre.* 5. Division of Agricultural Sciences, University of California, leaflet on "Balance Food Values and Cents". 6. Natfonwide Food Consumption Survey 1977-78, "Money Va~.ue 0~ Food Used By Households In The United States, Spring 1977" prepared by rhe U.S. Department of AgriCUlCure in August of 1979.~ 7. "Changes In Nutrient Levels And Food Used By Households In The United States, Spring ~965 And 1977", a ta~.k by k'rancis J. Cronin, Consumer and Food Economics Instieute at Che I980 Agricultural Outlook Conference in Washington D.C. 8. "NuCrient Consumption PaCCerns Of Individuals Xn i977 and 1965", a~alk by ~leanor M. Pao, Consumer and Food Economi.cs Institute at the 1980 Agricultural Outlook Conference in Washington, D.C. 9. "Changes In Household Food ConsumpCion In The United States, Spring 1965 and 1977", a talk by Mary Y. Hama, Consumer and Food Economics Institute at the i980 Agricultural Outlook Conference in Washington, D.C. * (The publications referred to above followed by an asterfk were used simply for background material to assist in review and determination of what is and what is not a nutritious diet. These publications were not used to determine price of that nutritious diet because the age of ehe pblications would not assist in that regaxd.) WHBREAS, this Board has reviewed the latest pricing information based upon the "Thrifty Food Plan" and based upon staf£'s checking aut the prices referred to and finding they were lower in many cases, has determined the proven cost fluctuates from approximately $46.60 to $62.90 per month, depending upon the age and sex of the recipient. Although a11 publa.cations seem to break down the cost of a nutritious diet by age and sex, this Board does not believe it can make -3- a defensible legislative classification thereon, in that there will always be cases that do not meet the norm or average. Thus, the additional $50.00 authorized should be used to meer these cases where age, sex and/or physical condition or health condition would so require. WHEREAS, the present food allotment under the General Assistance Program is $50.00 per month and the Welfare llirector, with good cause shown, is authorized by this Board to increase the general grant under the General AssisCan~e Program in the amount of $50.00 per month. This Board also no~es with interest that the State of California allocated approximaCel~ the same amount in the categorical programs as a food al~owance. This Boazd also observes that the Federal GovernmenC utilizes the "Thrifty Food Plan" in its allocation of food stamps, alrhough the Federal Government does not award food stamps on tihe basis of 100% of the cost of that p1an, but rather on a lesser amount dependent upon availability of funds. WHEREAS, this Board can, and has, on occasion, reviewed cases where the combined amount referred to in Che previous paragraph was found to be insu€ficient and has increased them accordingly. NOW, THEREFORE, BE ZT R~SOLVED by this Board as follows: 1. That at the present txme this Board finds thaC the $50.00 food allowance should be continued. 2. That Che Director of the Butte County Department of Welfare is directed to continue monitoring the various publicatians and studies re~ative to Che cost of the nutritious diet, and to report to this Board on a periodic basis his findings and recommen- dations, and shall report to this Board at least once annually a complete review and study as to the adequacy of our General Assistance Program. -~- PASSED AND ADOPTED by the Butte County Board of Supervisors this 24th day of March , 1981, by the following vote: AYES: Supervisor polan, Lemlce, Wheeler and Chairman Moseley NOES: None ABSENT: Supervisor Saraceni NOT VOTING: NOne BER HA MOSELE , Ch 'rman of the Butte County Board of Supervis rs ATTEST: CLARK A. NELSON, County Clerk and ex-officio Clerk of the Soard ~y ~C~"..~ € ~' ~i~~`'r~.~ r~-+ i ~"s~~~~~ . . ~ ~ . . ,. - - ~ .. . . ._ ..~~ ' : .. - , - . 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N ~ ^ .-1 1 5 G }' b v ~ .. ~ J ~ , y I ~ .+-I O u'1 ~ CS r-I I I 1 I ~^;+ "' ~ ~ N V1 ~ N ~+'S ~ G ~.-~ ~ 1-. ~-r ^= r+ ~s L 7 ~: J c r.t ~n E U f ^ r. .--~ t r ~ ~ p L :J: _ :s r ~ , ~ ~ v ~ ~ .... -. + ~ ~ ~ ~ v ~Z FAr~1iL~ ~COh~yiiCS RE4i~.~t _ . ------.__._ .,,... . . ._. .... . ....... ..:: .~.. ..~_., ~,.,r~... :... . , -~ ... ~. .. , ..~.- ... .. .. . x. CFE(Adm)329 Sex-age groups Thrifty plan 2/ FAMILIES Family of 2: 3/ 20~5G years ............. 29.80 55 years and over.o..... 26.80 Fam3~y of 4: Couple, 20-54 years and ch:lZdren-- 1-2 and 3-5 years...o 42.10 b-8 and 9--11 years... 50.80 Ii3BEVID[7AL5 4/ - ch~xa: 7 months ra ~. year,..... 6.10 ~.-2 years............o.. 6.8d 3--5 years ............... &.20 6-8 years ............... 10.50 9-11 years .............. 7.3.2d Ma1e: 12-14 years ............. 1k.00 15~19 years ............. J.5.4p 20~-54 years ............. 14,90 55 years and over....... J.3.3Q Female: 12-19 years ............. 12,50 20-54 years ............. J.2.2p 55 years and over,,,,,,, 1Z.].0 Pregnant .............oo. 15.30 Nursing ............. ... 16.30 CosC of ~oad at Home EsCimaCed for Food P1ans at Four Cost Levels, Apx~X Z9$0, U.S. Average 1/ Cost for ~ week Low-cost Moderate- Liberal 1an cost 1an 1an Dp7.lars Dqllars Do~.lars 38.80 48.7a 58.3fl 34.60 42.90 51,30 Cost for 1 month 'ty Low-cost Moderate- Liberal 2/ __ _ _plan cost pl.an plan .rs Ao7.].ars DoZlars Dollars 129.16;~ 16$.20 116.i~~ 150,00 Sk.20 67.70 80.40 I 182.50 23G.8fl 65.k0 82.10 98.30 , 2J.9.80 283.44 2Z1.0~ 252.70 Z85.80 221.80 243.20 350.80 355.70 425.$0 7.30 9.06 10.60 26.30 31.80 38.90 45.9Q 8.60 10.60 12.60 29.40 37.30 46.~0 54.70 J.0.30 J.2.80 15.30 35.7a 44.60 55.30 66.4D 13.40 1b.80 20.~4 45.4D 58.Q0 72.7a 87.7.0 J.6.70 21.Oa 25.20 57.04 72.50 9I,20 109.OD 17.80 22,3Q 2b,60 50.80 77.00 96.60 1i5.40 J.9.70 24r7D 29.60 fi6.80 85.30 lOb.9Q 128.40 19.50 24.6~ 29.50 64.60 ~ 8~.30 7.06.50 J.28,OD 7.7.20 21,44 25.70 57.~i0 ~' 74.56 92.6~ 111.20 15.90 19.74 23.50 54.20 69.10 85.60 1Q2.00 J.S,80 1,9.70 23.50 52.80 ~ 6$.60 $5.30 101.7D 14.30 17.60 20.90 47.90 ~ 61.90 76.30 9D.40 19.b0 24.Z0 28.60 bb.b0 84,84 104.40 123.80 20,80 25.80 30.60 70.5Q 89.90 1~.1..9fl J.32.80 1/ Assumes that food for a11 meals and snacks is purchased at the store and prepared at home. Estimates for each p~an were computed from quantities o~ foods published 9„n the W~.nter 1976 {thr~.fty plan) and tdinter 1975 (low-cast, moderate-cost, and li.beral plans) issues of Fam9.1.y Economacs Review. The costs of the faod p~ans were first estimated using prices paid in 1465-6b by househo3.ds Fram USDA's Hausehold Food Consumption Survey with food costs at four selected Zevels. USDA updates these survey prices to estimaCe the costs for the food g~ans uszng in~orma- ti.on from the Bureau of Labor SEatistics: "Esti.mated Retaz.l Food Prices hy Cities" from 1965-66 Co 3.977 and "CPI -etailed Report," tables 3 and 9, afCer 1977, 2/ Coupon alLoCment in ~he Food SCamp Program based on this food plan. 3/ Ten percent added foz ~amily size adjustment. See £oo[note ~. 4/ The costs given are for individuals in 4-person families. ~or individuals in other size families~ Che folJ.owing adjustments are suggested: 1-person--add 20 percent; 2-person--add,10 percent; 3-person -add 5 percent; 5-or-6- person--subtract 5 percenC; 7-or-more-person--subtracC I4 percan[, U.S. Department of Agricu~ture Science and Education Administration Human Nurrition Cen~er Consumer and ~'ood Economics Institute Hyattsv3.Zle, Maryland 207$2 CF~(Adm.)326 THE THRIFTY FOOD PT~AN ~~ .~; - I Cansumer and Food Economics Institu~e Agr~.cul.tural Research Service U.S. Department of AgricuZtuze Hyattsva.l.le, Maryland 20782 September 1975 ir~ ,r ~~~~I~ ___- ~ - . . - .. . . .. _~'-` .. _ .. . . CbNTENTS page SumFnary ................................................. I The Thri.~'ty Food P~an ................................... 3 ~. '~'he Thrifty Food PZan ............................. 3 What Is the Thrifty ~1an? ..................... 3 Why Was the Thzif~p Plan Developed?............ 3 Food Groups---Foods They Con~aa.n ................ 6 The Thrifty 1'lan and Food Consumption Pat~erns. 8 The Thri.fty P1an and the Economy Pl.an ......... 9 N'utr~tional Quality of the ~'hrifty P1an ....... 9 Other Economical Food PJ.ans ................... ~.0 II. Aevelopment of the Thrifty Foad Plan .............. 12 Procedures in Brief ..... ...................... J.2 Model ......................................... 13 ]]a~a Used ..................................... 13 Food consump~ion patterns ................. 1~ Nutri~ive value of foad groups ...,...,.... 15 Prices of froad groups ..................... 16 Nutritional goals ......................... 16 Maximum cos~ .............................. 16 Liu~its on quantities o~ food groups ....,., 1.7 Assuinptions Sum~narized ........................ 17 II~. ~stz.ma~ed Cos~s for t~.e Thzifty P1an .............. 20 How Costis Are Es~imated ....................... 20 The Cost of the P1an faz a FamiZy ............. 21 Tables ...............................................,.. 22 LIST OF TABLES .z. Page 1. Thrif~y Food Plan, Amaun~s of Food for a Week........, 22 2. Cost of Food at Home Estimated ~or ~he 'Ihrifty Food P~,an, August 1975, U.S. Average .............. ~3 ', 3. Food I,i.st for a Month Based on the Thrif~y ~'ood Plan, Average Four-Pe~son Household R~cei.vin~ Food. S~amps .......... .................... 24 , 4. Food Consumption Pattern, Th~ifty Food P1an, and ' E~onomy Food P1an, Avexage Four-Pers.on Household Rece~v~ng Foad Stamps ............................. 25 ~ 5. Nutri.ta.ve Va1.ue for Thrifty ~'oad Plan as ~ Percen~age o~ the l~utritional GoaZs ............... 26 SiT~1ARX A new food p].an, the thrifty foad plan, has been deve~oped by the Agricu7.tural Research Service (ARS). Ti~is p1.an has been praposed as a basa.s far setting ~he coupon a1la~ment fo~ the Food Stamp Program effective in .7anuarp ~976 by the Food and Nutrition Service (FNS), the agency that administers ~he program. TYie thrif~y plan will be used by ARS and FNS in the preparativn of ~uidance matiexials for pragram participan~s and others who wish to economize an food. The ~hrifty food plan, which ~eplaces the econamy food plan, is the Ieast castly of £our food p~ans developed during the past year bp ARS. 1/ T~`thri~ty plan a.s made up of foods of dif~eren~. ~.ypes (food groups} that families might buy, or obtain from other sources, to provide r-utritious meals and snacks ~or ~amily members. In the plan, amounts af food are sugges~ed for men, women, and ch~ldren of differen.t ages (Tab1e 1). A plan for any family can be determined by ~.otaling a3nounts of foods suggested ~o~ persons of the sex and age af fami].y me~nbezs . Families following the plan may choose fzom the food groups ~hose ecor.tomical foods they en~oy ea~ing. When ARS es~imates ~he cast for the plan (Table 2), the makeup of ~he food groups is based on ~he average amaunts af foods used by survey households wi~h re~atively 1ow food costs. A food ~.a.st for a fami~.y of four for a inonth (Table 3) illustrates the lcinds and amoun~s of foods used as a basis far . es~ima~ing the cost for ~he plan. Sample meals ~ar a mon~h, with recipes and lis~s of foods used in their preparati.on fo~ a famil.y of four, are being develaped, az~d wi~1 be available upon request fro~ the Consumer and Food Economics Institute. These sample meal plans shvw.how foads in ~he.thrifty p~.an ean be combined in~o appeti.zing and nutritious mea].s . The th~ifty p~an is an asso~tment of ~oods th.a~ represents as 1i~~.1e change from avexage faod consumpta.on of families wi.th relatively low' food cost,s as required to pxavide a nutrita.ous die~ whi~e con~roiling cost. The thrift~y plan can~ains more mea~, poul~ry, and fish and less dr-y beans, potatoes, and grazn produc~s than the economy p~.an, previo~sly us;ed as a basis for se~~ing the coupon allotmen.t (Table 4). However, bo.:th pl.ans contain less meat, pou~try, and fisl~ and more dry beans and gz'ain pro$ucts than ~'ami~.ies consume on the average, as do most nu~ritious diets at ~.ow Cost. .. 1/ Revisions of the three more expensive plans, ~he low-cost moderate-~cast, and liberal pl.ans, raere presente~ in Fami1. Ecanomics Review, Win~er 1975, Consumer and Food ~conomics Institute, Agricul~ural Research Service, iISAA. ~ ~ ~ m ~ m ~ p . . 2 Foad consumptiort of households surveyed in 1965.-66 that used foad va~lued at or slightly above the cost of ~he econpmcy p1.an was ad.op~ed as ~he basis for defining the kinds and amaunts of foods in the p~.an. Food consump~ion patterns of th.esa households are be~.~.eved to represent a way of eating ~hat would be paJ.a~able to households wa.th 1imi~ed. foad budgets. ~'oods in ~he p~.an.: provide for a n.utx~i~ion.ally adequa~e diet--one ~hat meets the Recomanended D3etary A1.1.owances, se~ in I974 by the i~ational Academy of Scien~es-National Research Council fqr a1.1 nu~.rien~s for which ac{equa~.e re~~.able food comgosit3on da~a are available far deternu.ning the can~ent of the pl.an. (See page 9.) ~e thrifty ~oad plan is a~ the san-e general 1eve1 of cost as ~he economq p~.an, accep~ed by Congress fvr setting the coupon allotment . ~o~ the Food 5tamp Program. 2/ The U.S. average cost of food in the thrifty plan, Augus~ ].975, for sample househol.ds and fpr men, women, and children of different ages zs shown in Ta~1e 2. 2/ Amendments to ~he Food S~amp Act of 1964, House of Represen~atives Conference Repor~ No. 91-~.793. December 22, ,1970. Pregared by Betty Pe~erkin, ~udy Chassy, and ~ichaxd Kerr ~e ~hxzfty ~oad plan presen~ed in this report was develaped by the Agr~cultural Research Service (AR.S) o£'the U.S. Depa~t~e~t of Agr~CUlture. It replaces ~he economy faod p~an, which was used as a basis for ~he aougon allotment from ~he t~me the Food Stamp Program was ~nitiated un~il January 1976. The ~hrif~y food plan has been- proposed as a basis ~ox the coupon al~otment, effectiive January ~976. Information about the tihrifty p~an is presentied here in ~hree parts: {1) the thri~~y p~an--why it was deve~oped, what foods it conta~ns, how i~ relates to average food consumption pa~terns and to the economy p~an it replaces, {2) the deva~opment of the p1an--tihe model and the data used, and (3) ~he estima~ed cos~ for the p~an. I. The Thrifty Food Plan What Is~the Thriftv P1an? The thr3.~~y £aad plan 3.s the least costly o~ four food plans devel.oped by ARS in 1974-75. (See footnate 1/.) Like the more cos~ly plans, this plan specifies the amounts of foods of different types (food groups) ` tlnat fami.Izes m~..gh~ use to provide nutri~ious d3.ets for fami.ly members . The thri~ty p~an inc7.udes la~'ger proportion.s of the foods that are economical sources af nutrients than the other plans. '~~ amoun~s of 15 food gxoups suggested in th2 ~hriftiy plan for men, women, and ch~.ldren o~ different ages axe shown in Tab1e 1, '~hese amounts can be totaled far persons of ~he sex az~d age o~ family members to determine tfie plan for any ~am~.ly. Food costs for the family ~ollowing the p1.an can be estimated ~rom costs for the glan released periodically '6y AR5 (Tabie 2). ~n es~imating these costs, ARS makes certain assu~np~ions abou~ the ki.nds and amnun~s of foods ~n the food groups based on the food cansumption of households with ~elatively law food costs surveyed in 1965-6b. A list af foods for a month ~ypical of those used in estimating cosrs for ~he p].an for a family of foux' is shawn in Table 3. Wh Was tl~e Thxift P1an Deve'lo ed? '~he Depar~.men~ has prepared ~uides €or selecting good diets at differen~ levels of cost for over 4~J years. 5uch guides, or food plans, have been revised frrom t~.me to time ta take into accoun~ new information about nutrit~onal needs, nu~ri~ive va~.ues of foods, food Consumption of famil,ies, and faad prices. ~ g .. g .. ~ 4 - Prior to I974, the quantiries o~ faod graups in the food plans at ~'. four leve~s of cos~--economy, 1ow-cast, mpderate-cos~, and ~ibera~-- were last revised in 1954. 3/ Nutritiona~ ~oals based on ~he Recommended Dietary Allowances (RDA} re~eased in X964 by the ~ational Academy of 5ciences-National Research Council (NA5-NRC) and food consump~ion data from a nat~onwide food cansump~ian survey conducted ~ by USAA in 1955 were used in the ~964 revis~on of ~he p~ans. Ce~~ain assumptions with re~ard to priCe levels and selec~ions of ' foods within £ood groups ~n es~imating cos~s for the plans were revised s~ight~y in 1967. Revisions took 3n~4 account food ~r~ces and food Consumption reported in the nationw~de household food consump~ion ', suxvep conducted by USDA ~n 1965-6b. Since ~he 1967 revxsion, costs for the economy plan have been estima~ed a~ $0 percen~ of the ~ost of ~ the low-cost plan, P~oCedures comparab~e ~o those used in estima~ing :' costs for ~he other three plans could not be used £o~ the economy plan. ' This was be~ause 1ow-income survey househo~ds in 1955,intended for use as a hasis for £ood se~ections within food groups and faod p~ices for the economy plan,were predominan~Iy one- and two-persan househo~ds w~.th food selectians and prices inappropr~ate ~or use in costzng ~he p1an. ~e four food pYans were evalua~ed a~ter ~he R17A were revised in 196$ ' and were found to provide acceptable levels o£ nutrients for wh~ch , adequate reliable faod composi~ion data were ava~lab~e. ~herefore, no changes in the plans were made at that ~ime. The thrifty plan was developed and the three other plans revised ~n 1974-75 ~or savera~ reasons: ' 1. ~n ~974 the NAS-NRC revised the RbA. 4/ Recommended amounts af some nutrients were changed, an~ a~lowances for additional nutrients we~e designated. The 1974 RDA were usad ~o define ~he ~ower ~imit for nu~rients ' and the lower and upper limits for food energy ~n the plans. {5ee page ~6,) Allowances set in 1974 for protein arid ascorb~c ac~d for aIl sexWage ' 3/ Fa~-.i.1 Economics Review, October 1964. Consumer and Food ' Economics Research Division, Agricu~tural Research Service, USDA. . 4/ Recommended bietary A1lowances 1974, Eighth Edition, Na~~ona1 Academy of Sciences-National Research Gounc~~, 197~, ~~ 5 categaries are substantial.ly lowe~ than the 1464 allowances used . in davelopzng the ear~ier plans. A.lsa, ~974 a].lotaances far calcium, vitami~ A value, ri.bof~.avin, and niacin for cer~ain sax-age categories - are Iower ~han those set in i964. On the ather hand, thiamin allowances' for a~.I sex-age categorias and iron a7.7.owances for some categories in I974 are higher than th.ose in 1964. ~hree nu~rients for Yahich a1.lowances were not set in 196G--vi~amin B6, vi.tamin B~Z, and magnesium-- wera considered in development of the new plans. 2. '~he n.utx3~ive ~cra~ues o~ some major types of foods have Changed since 1964. ~or e~ample, many ready-to-eat cereals are now fortif~ed w'ith one-fourth or more of the RT}A for many nutrzen~s; enriched b~ead and flour have more thiamin, riboflavin, and na:acin added than in 19b4~. ~Tew information. on. the contient of nutriPnts ~n foods has become avai~.able. For example, lzmi.ted information on the vitami.n Bh and vitamin B~2 content of foads is nowr availabl.e and was used to esti.mate the amount~. of th.ese nutrien~Cs in the plans. 3, In~ormatxon on ~ood eaten by men, women, and ~hildren of di~ferent ..___ ages an a nationwide basis be~arne availab7.e. USDA's ~965-66 survey of household food consuLnption provided in.forma~ion for the f3.rst time on the food intake af individual.s in tihe household, 5/ It also prvvided detailed info:rznation on the quanti~ies and money value of food used (purchased, home-produced, or received as gif~ or pay) by the ~ota1. household. 6/ Data from this study were used to estir.ia~e the amounts of graups of foods used to prepare meals and snac~s for men, women, and childre~n. of different ages zn households using food at various leve~s of cost. These amounts of food graups made up the food cons~mption patte~ns used in developing the new plans. (See page ~.4.) 4. Shifts occurred a:n faad prices between 1964 and 1974. Prices for most foods increased, but some increased more shargly ehan others. Seve~al foods that are gene~ally used in Iarge amounts in ~he less costly pl.ans, such as d~y beans and pa~atoes, were among those that increased sharply in p:rx~e. They were not, therefore, as econ.omical re~.ata.ve to other foods in 1974 as they were in 1464. Ta account for shifts in th.e relative economy of foods, prices paid by survey families in 1955-66, updated to 197~+ ~evels, were used in revising the plans. 5/ Food and Nutrien~ in~.ake of Indiv3.duals in the United States, Spxing ~965, HpuSehald ~'ood Consump~ion Survey 1965-56, Report No. 11, USDA--A.RB, January I972. 6/ Food Consumption of Households bq Money Value of Food and Qual.ity of ~}~.et, Household Food Consump~3an Su~ey 1965-66, Report No. 17, USDA-ARS, October 1972. .A - . ' . .A - ... . .A ~ .. fi t * 6 i 5, Computerized techniques were designad for developing food p.Lans, • as they have been far~solving ~many other nutrition and food se~vice : rela~ed problems. A quad.ratic programing model was used ~o ~a.nd the combination of food groups (food plan) that represents as li~tle change , from the ~ood cozzsumption pattern as required to meet the nutritional ~ gaals at a given cost. It is assumed in this model that conformity to existing food consump~ion patterns is one measure o£ paJ.atabiJ.ity of a diet. Addita.ona~. info~mation abaut ~.he model and the data used is presented in paxt II, page ~3. 6. The ampunts of foods sugges~ed in ~he ~9b4 food plans foz same sex-age categories were si~ilar even though amounts of cer~ain nu~rients 1 , recomanended for those ~a~egp~'ies were s].z.ghtly differant. To sa.mplify ~, ~he plans, such categories are combined in the new plans. The 196~+ plans were for 1S sex--a~e categories and for pregnant and nursing women; the 1974 -75 plans are for 12 sex-age catego~'ies and for pregnant and nursing woznen. ' 7. Ready-made bakery products were inc~.uded with f~.our, cereal, and bread as one of the food groups far wk-a.ch amounts of £oods were specified in the I964 plans. Bakery produc~s, more prominent in the marketplace • in 1974, genera~ly are no~ as economica~. as flour and cereal as sources of mo5t of ~he nutrients they provide. In the new plans, ~~.qur, cereal, bread, and ather bakery produr.ts are ~.ncl.uded as faur separate food groups. _ ~'ood Groups--~'oads They^ Conta~.n ; Foods within a food graup are si~n~lar ~o each qther in nu~ritive va~.ue. In some groups---meat, poultry, and fzsh, for example--ane ~oqd in the group might be used ~.o replaCe another in a mea1. A~.though each group is of special importance for one or more nutrien~s ox as a sou~ce of foad energy, several groups may provide appreci.able amaunts of the ~ same ~utrienr. Ttce cost of provzding the nutrient may di.ffer ~onsiderably amang g~oups. Fox examp~.e, bo~h the meat and hread groups provide suhs~antial amounts of iron.; however, a mil.ligram of iron fro~ the meat group cas~s mpre than a mi~7.igram of iron fram the bread ~~oup. ~`he food grpu~s in the thrif~y p1an, as wel.l as in the other three plans , xevised,in 1974, are shown be~ow wi~h ~he common foods included in each. ', Commercially pro~.essed foods and commercially prepared mixtures are ' included in the group can.~a~na.ng the main ingredient (other than water). ~""~°`°' Mi1k, cheese, ice cream: Milk~--ti,rhole, low--fat, skim, butter~.~,k~ f~.avored, dry, evaporated, condensed; cheese; ice cxeam; ice -', milk; yoghurt. ' Mea~~ poultry, fish: Bee~, veaJ., 1amb, pork (includes bacon and sal~ , pork); variety meats such as liver, heart, and tongue; Iuntheon. meats; poul~ry; fish; she~l.fish. 7 Eggs• D beans and eas nuts: Dry beans of a11 kinds, dry' peas, len~ils, soybeans, peanuts, peanut butter, ~ree nuts. Potatoes: Whi~e potatoes. Citrus fruits, tomatoes: Grapefruit, J.emons, limes, orangas, ~anger~nes; tomataes. Dark-green and deep-yellow tregetables: Brocco~i, chard, co1].ards, kale, spinaCh, other dark greens; carrots, pumpkin, sweetpota~aes, yel~.ow win~ex' squash. Otfier vegetabl.es, fruit:. A11 vegetabJ.es and fruit no~ included in other gXOUps, such as asparagus, beets, brussels sp~'outs, cabbage, cau3.~flower, Celery; corn, cucumbers, green l~~cna beans, snapbeans, lettuce,.okra, onions, parsna.ps, peas, pep~ers, rutabagas, sauerkraut, summer squash, turni.ps; apples, avocados, bananas, berries of a~.l. ki.nds, cherrzes, dates, ~igs, grapes, melons, peaches, pears, pineapple, plums, prun~s, raisins, rhubarb . Flour: ~'1our, mea1, ~nixes for the prepara~Cion af bakery products. Cereal.: Cereals, including ready-to-eat cereals; rice, hoininy, oa~.s, nood~.es, macaroni, spaghet~i, bulgur, buckwheat, Bread: Commercially prepared bxead, ralls (nat sweet), ~iscuits. Bakery products: Gommercially prepared crackers, cookies, cakes, pies, doughnuts, sweet ro11s; mixtures that are mast~.y g~'ains. Fats, oils: Butter, margarine, mayonnaise, salad dressing, salad an.d cooking oils, shortening. Sugars, sweets: 5ugar---granul.ated, powdered, brown, maple; molasses; sirup; honey; jams; je~Ia.es; preser~res; powdered and prepared desserts; candy. Accessories: Coffee, tea, cocoa, Punches, ades, nectars, soft drinks, carbona~e~ and uncarbonated ~rui~ drinks. Bak~.ng ppwder, yeast, vi.negar, ar~~.ficial sweetex~.ers, sal~, condiments. ; ~ ~ ? £ ~ - } , r ~ . - -- - ~ f r w. ~- E ~. ~ ;, • ' .~ . ~ ~ ~ ~ .. ~ ~ ~ .. ~ 8 'I'he Thri~t P1an and Food Consurnption Patterns Foad consumption patterns 7/ for alI sex-a~e categories provided the RDA $/ ~or pro~ein, vitamin ,A, thi.amin, ri.bofJ.ava.n, na.acin, v~.tami.n B~2, and ascorbic acid. However, patfi.ern.s for some categories were short in certain nutrients as fo1.l.aws: Nutrient Sex-age category Calcium Teenage ga.r].s; women; men,55 years and older Iron Tnfan~s; children, 1 2 years; teenage girls; , women, 20-54 years Vitamin B6 9J Teenage girls; women; men,55 years and olde~ - Magzxesiutn ~/ AI1 Z2 years and ol.der Fat in consumptian patterns of older teenage boys, of inen, and a£ women 20-54 years of age provided more than 40 perCent of food energy--~the upger iz.mi.t for fat al~.owed in the plans. The number of aggs in the patterns for a11 ~ersons over 4 years exceeded ~he ~imit of four per week set for the plans. ~n de~relapi~g the p~.~~, adjus~ments to consumpeion pa~~erns wexe , rec~uired to meet nutra.ti.onal goals. These adjustments involved _, the use o£ l.ess meat, paultry, fish, and eggs and more dxy beans and peas, nu~s, and grain products. Amounts of selec~ed. food graups in the faad consumption patterns, the thrifty p7.an, and tt~e economy plan for a week for . the average family af four in the Food S~amp Program are shown in Tab1e 4. , ~n estimating the nutritive value and the cost of the plan, it is ', assuined ~hat farnil.ies fo1.~.owing the plan select the kznds and amaun~s o~ ' foods~in eaeh of tne food groups tha~ the suxvey housefial.ds selected on , 7/ See page 14 ~or information on the deriva~ioz~ of food cansumpti.on patterns. 8/ RDA were increasea by 5 percen~ in eva].uating ~oad patterns for the plan to allow ~or nu~rz.ent 1.oss assoczated with the discard of a small . amoun~ o~ edible food d3scarded as pla~e ~,raste or because of spoilage and , the ].ike . ~'; 9. f E~craluation based on rough estimate of content of foad making up food consump~ion pat~ez'n.s. Content of this nv.trient in many ~aods in the patterns is not kn.own. 9 the average. The average amounts of ~he hundreds of foo~s sel.ected by survey famil.ies are be3.ieved to provzde the most rel.iable basis for food guides such as this plan to ba used na~ianwi.de. Horaevar, such selections are not useful in interprati.ng ~he plan to families because they include a3.1 foods ~.sed by any of the survey households---ma.ny mnre faods ~han any single family uses, A lis~ af coinmanly' used ~oods for a family of four typi.cal. af thvse foods used in costing ~he plan is shown. in '~able 3. Sa~ple menus for a~onth and lists of foods with amoun~s xequ~red tv prepare them for a~am~1.y of four fo1.~.awing the plan axe being devel.oped and will. be availabZe fro~ the Cansumer an.d Food Economics Institute. , The Thx~fty P1an and t~e Ecarinmy Plan The amounts of ~,ost food groups in ~he thrifty plan for the family af fou~ are more like those in the average consumpt~.on pattern than are the amounts in ~he economy plan (Table 4). Compared to the econpmy plan, the thrifty plan conta3ns sZightly m,o~'e meat, poultry, and fish and ~ess eggs, dry beans, potatoes, da~k-green and deep--yel~.ow vegetabl.es, and g~'ain products. Nutri~ipnal Quali~ of the ~hrift Plan The thrifty p]:an provides the nutri~ional goal of ~he RDA plus 5 percent for food energy, protein, calcium, 3.ron, vitatnin A value, ~h~.amin, ri.boflav~n, niacin, and ascorbiC acid; and fa~ p~ov~des no more than 4~0 percent of the ~aod energy. (5ee Tab~.e 5,) Nutritive values for avarage sel,ections of foods wi~k~in food groups 1Q/ were assumed in evaluating the plan. T~e higher iron enric~ment level for bread. and flaur proposed by the Food and Drug Administra~ion in i9~3 was assumed.in the deveJ,apment of . ~he plan. Yf ~hat enrichment level is not adopted, the nutiritiona~. goal for iron wi11 not be met by the p~.an ~o~' young childxan, teenage g~rls, and women o~ childbearing age, ~+rhen average selections wi~hin food groups are made. However, the goa~. can be met through the fr~quent selection of foods providing important amounts of ~ron, such as livar, hea~t, kidney, lean meats, shellfish, dry beans, dry' peas, dark-green vegetab~es, dried frui~, cerea~.s with.iron added, and molasses. P1.an.s for all sex-age categories prov'ide i~on in.excess of the amount specified by the NAS--NRC as ~ike~.y ~o be ~uxt~.is~~d by a balanced an,d va~a.et diet--~6 mg or iron./1d00 ~ca1--~cahen currant enrichment level.s are assumed. I~on-fortified cereal i.s recommended for infan~s and cha.l.dren 1~0 2 years of age. ~he vi~amin B6, vitaini.n B~2, and ma~esium content of many ~oods in the pJ.an is not ks~own. Nev'er~heless, a rough estima~e was made of levels provided b~' the p1an. Foods in the ~hrifty p].an (and the th.ree mo~e 10/ See page 15 for information on nutritive va~.ues of foods used .~ ,A ~ .. . .F ~ - " , _s ~ ~o i expens~ve plans) fuz-nish mo~e than the RbA ~or vitamin B~~ but da ~ no~ meet ~he RDA for vit.amin B and magnesium for several sex-age categories. P~ans that mee~ t~e nutritional gaals £or vitamin B6 ', and magnesium can be developed using ~he food composit~on data ... E avai~able, but such plans contain large amou~~s of vegetables, £rui~, an~ cereal--twp to ~hree times as much as consu~ed by some sex-age categories in 1965~6b,. Such distor~ion of ~ood cons~mption is not . ', ~usti~ied on ~his basis. There~ore, 80 perc~nt of the RDA for ~ vita.mi.n B6 and:magnesium was used as the basis for goals in developing a~1 of the USDA food plana. ~ Phosphorus ~evels of foods in the~pxans were not ca~cula~ed ~ut are believed to be.weX1 above the RDA. Iodization of salt 3s the mast efficient way to supplement die~ary io.dine. It is rec~mmended, rherefore, tha~ iodized salt be.used in househo~ds. ~ne require~en~ for v~tamin D for normal persons can be met by exposure. to sunlight. However, for in~antis and elderly persans whose activities limit the~r exposure. to sunligh~, the allowance shou~d be prov~ded in the diet by such ~oods as eggs, Ziver,, bu~ter, and milk fortified with vitam~n D ox by supplementa~i.on. ~ insufficiex~t reliable infor~nation is available on ~he content in foods of the th~ee other nutxien~s for which RDA are set-~vitamin E, folacin, and z~.nc--ta make reliable es~imates of level.s provided by ~he p~.ans. Food plans deve].aped ~o-meet ~he RDA wauld be expec~ad to provide generous antounts of nutr3.ents foz mos~ persons. The NAS NRC sta~as that ~he basis for the R13A 3.s srzch ~hat ''even if a person habitually consumes. -, ~.ess than ~he recommended amounts o~ some nutrients, his diet is not ~ necessar~ly inac~equa~e for those nutr3ents." {See faotnote 4f.) ~, A11.owances are no~ spe~if.~.ed by the NAS-NRC for som~ dietary factors . af adequate diets. An examp.~e is linole~.c acid, an essential fa~~y , acid ~ound in large concentra~ions in many oils ~hat come from plants. ', Notable excep~ians are a~ive oi1 and coconut oil. Margarines, salad ' dressings, mayonnaise and cooking o~ls are usual~.y made from one or ', mare vegetable o~.1s. A~so, dietary ~~.ber is necessaxy for ~he normal func~3oning of the ix~tes~~nal trac~. Good sources of fiber include whol.e-grain cereals, fruits, vegetables, and legumes, such as dried - peas and beans. Othe~ Econo~.c~1 Food Plans ~~ Zn daveloping and. esti~nat~ng costs for ~he thr3fty p~an, the,basic assumption is made tha~ familias m3ght be encouraged by nutrition , educators to charcge ~he a~nounCs of food groups ~hey use to achieve a il nu~~itious diet. Bu~ ~hey mi.ght not hava ei~her the ski21 or the opportunity to consistently select foods within food groups that are more economi.cal ~han ~hose made on the ave~age by survep hQUSe- ho~ds wi~h re~a~ively ~ow ~oad costs. - The thrif~y plan is only one.of many combina~ions o~ food g~oups that could Be developed a~ extremely Iow cast. A~ounts of faod groups _ in consumption patterns could be changed in other ways to provide nutritious diets. While such combinations would deviate fur~her than ~he ~hrifty plan from food consumption pa~~erns, they m~gh~ be acc~p~- able to some households. Other p~ans a~ the same or ~ower cas~ than the ~hrifty plan cou1~ be deva~oped if selac~ians of foods within food groups were limited ~o only thase foads which are the leas~ axpensive, xa~her than se~ec~ions typica~ of those o~ surv~p households. ~ar example, the ~hrifty plan con~ains some f~uid ~lk, as was typical of ~he consump~ion of t~e survey hou5eholds. Non~a~ dry mi~k costs only abv~t half as much as f~uid mi1k, yet provides as much or more.of most nutrien~s supplied by fluid mi.lk. Therefore, a plan that assumes the use of non~at d~y mi.~k exc~usively might be developed at a~ost Iower than ~he cost of the thrif~y p1an. 0~ a plan at the same cos~ as the thrif~y plan m:Lght be developed wi~h only nonfat drp milk and more meat, pouX~ry, and fish and less dry beans and grain products than the thrif~y plan. Through guidance ma~e~ials and nutrition education programs, famiZ~es using food stamps and other families wishing to economi.ze on food are e~co~raged to, and may al~er ~~eir consumption to, inc~ude anly the economica~ foods w~thin the food groups. 11/ However, for purposes of es~imating ~fie nutri~ive va~ue and the cost o~ a plan for use natianwide, avera~e selec~~ons qf foods based on thosa made by survey familxes with relative~y low food costs are believed ~o be more reasonab~e. ~~f One USDA publication Chat provzdes info~mation on food shopping for consumers interes~ed in ecanomi.zing on food is "Your Money's Worth in Faods," US~A, HG-153. Single copies are ava~lable free fram ~he Of£ice of Communication, U.S. Department of Agr~culture, Washington, D.C. 20250. ~ . • ~ ~ ~ ~ n I2 Z~. Development of the 2'hrif~y Food P1an Proced~res in Brief Proc~dures used ~n deveZoping the ~h~zfty food plan are summarized below; ~. Selected households surveyed in 19b5-66~tha~ cou~d be used to show food cansumptian patterns of households ~hat use food at relat3vely ~ow cos~, 2. Estima~ed the ave~age nutri~~ve va~ue per pound of each a€ X7 selected groups of foods 12/ used by survey households. 3. Updated prices pa~d by survey househo~ds in 1965-6b to I974 - levels using change in retail prices of foods in U.S. cities ' col~ected by the Bureau of Labor Statistics, Gompu~ed average ', price pe~ po~nd of food in each foad group. E ~. ~st~mated the amaunt of food groups used (as purchased basis} to prepare meals and snacks for a week far individuals in 12 s~x-age ca~ego~ies and for preg~.ant ar_d nursing women, using - survey data on household use of food and the food intake of individuals. 5. Computed the ~ood energy prov~ded by food used for each sex-age category and related ~t to the app~opriate RbA. Then fo~ each category, adjusted amaunts of food groups proport~onately as neCessary to prov~de ~05 percent of the recommanded allowance for food enargy. These adjusted quantitzes are ~he food consumpt~on patterns usad in food plan developmen~. 6. Defined upper and lower Zimi~s on amounts of eaeh food grvup to be allowed in the plan. De~ined any relationships among food groups required for the preparation of foods znto meals. ', 7. Defined the nutritiona~ goals for the plan based on the RbA plus ', 5 percent. By increasing the RDA by 5 percent, sufficien~ food ' is included in a plan meeting ~he gaal to a~low for a smal~ , disCa~d of edible food as pla~e was~e, etc, ', 8. Determined a cvst for the plan far each sex-age category to assure that the general cost ~eve~ was suitab~e for groups of ' househalds on limited food budge~s and there was an equi~able ~ distribution of money for food among sex-age categories. ~ 12/ Accessories, the 15th graup shpwn in Ta~~e 1, was conside~ed as three separate g~aups--coffee, tea, and cocoa; so~t drinks. nunches. and ades; and leavenin~s and seasonings--in 13 9. Used a ma~hematical model designed for food plan development to determine the op~zmum plan (comb~nation ~7 groups of ~oods} for each sex-age category. ~he op~imum plan provided nutxitiona~ goals wi~hin cost and quan~i,ty ~~mits with a min~mum of deviation from the faod ~onsump~ion pa~~ern (5 above). 10. Prepared a typical list of foods for a fam3.ly based on (I) total amoun~s af 17 groups ot foo~s in the plans for the sex-age categories of family members and (2) ~~e distribution of foods used in ~argest amo~n~s within groups by selected survey ho~seho~ds (1 above). 'Model A quadratic programing mode~. was used in. development of th.e 1974-75 food p~.ans. ~3/ Tt sel.ec~ed the apt~mum plan ~or each sex~-age category-- the amounts o~ 17 food gxoups ~hat ~epresented as ~.i.ttle.Change from the amaun~.s of t~.e food groups used {food cansumption patte~n) as was necessary to meet speci~ica~aons. Specifica~ions were set fox the nutrient con~ent and cast of the tota~. plan and for quan~ities far each of the food groups. "Change" was measured in te~ms of squared weigh~ed deviations from ~he amount o~ food groups in the cons~mption pa~tern, and tota~. change was ttainimized, ~`he weights were set to cause deviations ~o be min~.mixed on ~f~e basis of th.e pexcentage change rather than change in pounds of faod groups. The squaring of weight~d dev'iations resulted in sma~.l changes in amounts of several food grnups, rather than a~.arge change in one g~oup tq meet a specification. A published compu~er program 1.4/ was adapted in conjunction with ~he developmen~ of the model. Food economists, nutr~tioni.sts, and mathemati~ians se~ected and prepared input data, dafined.the spec~.fications, derived the equations, adapted the computer p~'ogram, an,d e~craluated ~he results o~ each trial run. Data Used Data required were as foll.ows: 1. Food consumption pa~terns--amounts (paunds) of 17 food groups used in prepa~ing frood for a weelc for each o~ 12 sex-age categaries and for pregnan~ and nursing wvmen (categor~.es). ~3/ Model deve3.oged b}r 3oseph L. Balint~y, ~Jni.ve~sity o£ Massachuset~s, a.n Consultation with B~ucy Gray, .~udy P. Chassy, an.d Betty Peterkin, Consumer and Food Econamics Tnstitute, Agricul.tural Research Servica. I4/ Ravi.ndran, Axunacha~.am", "A Co~put~er Routine £or Quadratic and L~nea~' 1'~ogramining Problems." Co~nmunicata.ons of the Associa~ion fox' Carnputing Machinery, Inc., 15(9}: 818, September 1972. ~ ~ ~ ~ ~ .. . ~ . i~ 2, Nu~ritive va~ue of food groups--a~ounts ot food energy and nutrients provided vn an average by a pound of each of the 17 faod groups. 3. Price per pound of each of 17 food groups. 4. Nutxitional goals--ta~al a~ounts of food energy and I2 nutrients to be provided by the plan for each of the categories. ' 5. Maximum cost o~ the plan ~or each o~ the categories. 6. Limits on quan~ities of ~ood groups in plan for each of the ca~egories, Food consump~ion gat~erns.--7'he 1965-66 Household Food Consumption 5urvey data were used ta estimate quantities of ~7 food gro~ps for the preparat~on o~ meals and snacks far persons in the sex~age ca~e~ories. Urban households used for estima~~ng ~hese ~uan~i~ies ~or the p~an were selected ~y the ~oney va~ue of food rhep used p~r person in a week. ' Households wexe first put in o~der by tha money vasue of food they used (food costs) per persan. HousehoZds from the 10~h to the 2Sth percentile, with faod Cos~s fram ~5.00 to ~6.99 per pe~son per week in 1965-66, were used as the basis for ~ood consumption patterns for ~he ~hri~~y p~an. In comparison, those from the 2bth to the ~9th ' percantile, $7.00 to ~8.99 food costs, were used as ~he bas~s ~or patterns for the 1aw-cost p1an; ~hose from the 50th ~o ~he 76th percentile, $9.00 to $~1.99 ~eqd casts, ~o~ the moderate-cost p~an; and those from the 77~h to the 42nd percentile, $~2.00 to $ti5.99 food ' costs, for the liberal plan. Househa~ds with extreme~y 1ow and high ', food costs were excluded: Detailed informatzon on food consumption of these groups of households is presented 3n Household Food Cansumption ' Survey 1965-66, Report No. 17. (See ~ootnote 5f.} ; The households seXec~ed as a basis for consumption patterns for the ' thrifty plan used food va~ued at or sli~htly above the cos~ o~ the economy food p~an--the cost level ~ha~ was accepted by Congress for ' se~~ing the ~ood Stamg al~otimen~. Faod pattarns of such househo~ds represen~ a slightly more cost~y way of eat~ng than parsons using the economy plan could afford, a way o£ ea~ing tha~ they might se~act ', if they had a~~ttle more money ~o spend fox ~ood, The median income ' of the households with ~oney value o~ food o~ $5.00-~6.99 was $5,190 ~n 1964; and about SO gercen~ af ~he~ reported 3ncomes above the poverty threshald. 'I'wo-thirds of the households had d~etis that were rated .~..~ good or fa~r--p~ovided two-th~rds ar ~ore af~~he amount~ of se~en nutrientis recommended at the ~ime of the survey; mare than ane-fif~h of ~he house- holds had die~s that were zated good--pravided recommended amounts of : ~ ' nutrxents . .,~-- :r~ _-_ 15 The share of food used by the survey households that was prepared for each family member is not kn.owz~.. Bu~ amounts were es~imated by using in,~arma~ion o~z the average araount of food eaten (intake) by individuals classified by sex and age. {See footnote 5/.) ~o da ~his, average z.ntakes of foods fxom the food groups fo~ persons in the sex-age ca~egories were firs~ weigh~ed b}r the sex-age compos~tion of the selected households to estimate the avexage zntake per person in ~he households. Then the ratios of the intakes for the various sex-age categories to tlne estimated average intake per person in the selected househo3.ds were appl~.ed to the average amoun~ of ~he ~ood group used (izz tez'~ms of weight as purchased} per person by ~he selected households to estimate the amoun~ of the ~vod used for various sex--age categories. Amoux~.~s of ~he 17 faod groups for each sex-age ~a~egory ~c,rere then increased ar decreased progortionata~.y ~o provide the nutritional goal for food energy--RDA plus a 5 percen~ allowance for food discard. (See page 16.) Tota1 ~ood energy for a sex-age category may have diffe~:ed ~rom the goal for severa~. reasons. For example, more or less food may have been eaten than was required to provide the R3~A; or ~he discard of edibl.e fpod due ~o plate waste, spoilage, and the li.ke in the Y~ousehold may have been more or ~.ess than the amount allowed for in the p~.an. In adjusting amoun~s of ~ood g~oups to prov~de t~ie food energy goa1, it was assumed tha~ a11 food groups were equa].ly af~ec~eed by suCh di~~exences. The adjusted amounts o£ food groups far a sex-age category xcta.ke up the food cansu~nption pa~tern fox' the category used in the model as a basis for deve.loping the plan to meet nutri.tional goa].s for nutrients. Nutritive va~.ue of f6od groups.--Average nu~ri~.ive values per pound of 17 food graups v.sed by seYected survey households were used in the'model ta estima~e the nutritive value of various comb~.na~ions pf faod groups. Values ^urere est3ma~ed for food energy, protein, fat, total saturated fatty acids, Iinoleic acid, aleic acid, carbohydrate, calcium, i.ron, magnesium, vitamin A val~e, ascorbic acid, niar.in, riboflavin, thiamin, vitamin B6, and vitamin BZ~. Fo~ fa~ty acids, magnesium, vitamin B~, and vitamin B12, as~imates were based an values for onZy a limited number of faods in the food groups. Nutritive values for ~he edible por~ion of food per paund af food as purchased, from "Composition of Foods...raw, processed, p~epared," USDA, AH No. 8; "Pantothanic Acid, Vitamin B6, and Vitami.n B~2 in Eoods," USDA, HEk~. 3b; and uztpublished data, were the basis for the estimates. Values were ad~us~Ced, when necessary, fo~ v~~amin losses during cooking. Far meat, discard of drippings and one-ha~f of the separable fat were assumed. For bread and f~.our, enrichment 1evel.s for thiamin, ~iboflavin, an~ niacin tha~ becarne ef~ective ,Iuly 1975 ~t,rere assumed; and for iron, ~he levels proposed in ~.973 wexe assumed. ~ ~ ~ A ~6 Prices of food_grou~s.--Prices of food paid in 1965W66 bp survey house- holds selec~ed for food consump~ian patterns {page 14) were updaCed to 1974 1eveZs uszng ~ro~edures for estimaring Cas~s described on page 20. N~tritional aals.--The ~97~ RDA provided the basis for the ~ower li~ni~ for food energ}r and nutrients in ~he p~ans: RDA for ~ood ene~gy, protein, calcium, iron, vitamin A value, thiazn~n, riboflavin, niacin, vitamin B~2 and ascorbic acid; and 80 per~ent of the RDA for ma~esium and vi~amin B6 for a11 sex-age categories. (See page 9.) The lower limi~s for nutrients inc~ude an allowance of 5 percent a~ove ~he R1]A (and above 80 percent of ~he RDA for magnesium and vitamin B6) to a11ow for some d~scard of edible food wi~hout ~eopardizing the ~u~rit~onal quality of tih~ diet. Such allowance is be~ieved nac~ssary because svme edible food is discarded in most homes in ~he preparation of food, as pla~a waste or due to spoi~age. (The d~scard of inedible par~s of £ood, such as peelings, bone, and excessive fa~, and the losses of vitamins in cooking, is allowe~ for in ~he nutritive values used in evaluating the plans.) Upper limits for food energy of 10 percenti above the RDA were used zn development af the p~an. Upper leve~s wer~ no~ set for nutrien~s ex~ep.~ fat, which was 1im.ited so that it pravi~ed no mare than ~D percent of the food enexgy. This leve~ of fat is lawer ~han found in average U.S. diets in 1965-66, but higher ~han the 1eve1 (35 percent) ~ecommended by ~he American Hear~ Association (AHA}. In the 1974 edition of the Recommended D~e~ary Allawances ~he AHA recnmmenda~ion is mentioned, hut a maximum 1eve1 qf fat in diets for the general population is not speci~ied by NA~-NRC. (See footnote 4/•) No limi.t on choles~ero~ in the plans was imposed. However, eggs--a food conCaining considerabZe . cholesterol--were 1im~ted to foux per person per week. See "~ats in ~ Food and Diet," Agricultural Znformation Bul~etin 361,for in~orma~ion ~ about the effects of dietary fat on health. Maximum cost.--A maximum cost for each sex-age categorp was predetermined to help assure that (1) there would be a~ equitable dis~ribution of money for food among sex-age categories and (2) the pex capita cost of the new p~an would equal that af the economy plan. 15J To detexmine equitab~e costs for ~he sex-age ca~egories, dif£erences among categories both in the basic cost of provid~ng the nutritional goals and in the cost o£ exis~ing fqod consump~ion patterns were considered. 15/ Ten percent of the U.S_,..households surveye~ in 1955 used food with a maney value per person per week below ~he cost o£ ~he econamy _. plan at that time. Similarly ten percent of the households surveyed •, in 1965-65 used food w~~h a money value be~ow ~he cost of the economy p1an. a .,~:. _-- 17 Such differences were approx~.mated £rom the costs o~ ~wo preplans-- combinations of faad groups in ~he pattiern changed as li~tl.e as was required ~o meet the nut~itional goals, ane at least cost and the other with no Iimit on cost. Certa~.n 1imi~s on quantities o£ ~ood groups were imposed, as descr~bed in the paragraph be~ow. 7'hese preplans and their costs were determ3ned for each sex-age category by using ~he quadratic programing modeZ. Equ~.tabl.e costis were dete~mined ~o~ the categor~.es by s~b~rac~~ng a cons~anti proportion af the difference be~ween costs fox the two preplans from ~he cast of t~ie more expensive preplan. The propor~ion used was se~ to resul.~ in the per capi~a cost of the e~onomy plan. Limits o~i quantities'of food groups.--Upper l~.mi~s of twice the amoun~ of ~oad groups aLn the foad consutnption pattern and lowex limits of one-ha~:f the amount were imposed. ~xceptions were the fat and sugar groups, for which no more than the am,ount in the pattern was allowed, and the soft drinks g~oup, ~or whi~h abou~ hal.f tha amount in the pa~tern was a~.lowed, ~'ew of these li~i~s on quanti~ies of ~ood groups were binding 3.n ~he developmex~~ o£ ~he p~.an. L~pper and ~ower 1.im3.~s on the rat3n of th~ amount o~ fl.our to the amount of leavening agen~s and seasonings were im~iosed. Cer~a~.n oti~er l~~its on quantities af ~ood groups were investigated but not used in devel.opin.g ~his food plan. Ass~mptions'Summar~zed Seve:ral assumpt~ons are basic to the mode3. and th~ data used in developing the thri~ty food plan, 1. Average amoun~s of groups of foods consumed hy households between the lOth and the 2~th percen~i.le on a distxibu~3an of urban house- holds (1965~-66) by the money va~ue of food usad pex person p~ovide a diet that is palatable to k~ousehol~s. 2. A diet that ~onforms to an average food consump~ion pattern is palatable; the greater the chan~e from ~he pattern the Iess pala~abXe ~he d~.et becomes. 3. Eqv.al percen~.age changes in the amoun~ of various faod groups consumed wa.11 have equal adverse effec~ on pa~.atabili~y of ~he diet. 4. S~ria1~. change in ~he average consumption of severa~. groups of foods is preferable tia a large change in the average ~onsumption of one group of foods. . ~ ~A . .. ' , ,8 .. ' . .F , ,. ' R ;- 18, 5. A person generally w'ill not eat ~a~e tihan. twice.as muc~i or less than half as much ot any,~oad group as is consumed an ~he average by persons of his sex and age. 6. Average prices paid by househo~.ds between the 10th and 25~h , percentile on a distribution of urban housaholds (I965-66) by ' the znoney value of food used per person were representative o£ ', those paid by househo7.ds.~hat might have used the ~hri~ty plan at the time o£ ~he survey. Such pzices refleC~~the assortmen.t of container sizes and brands, ~he differences in qua].~~y af foad sele~~ed and ~he price ~evels of the stores of purchase used by houseY~olds following the ~.hr~fty p1an. 7. ~tte percen~aga Change ~n a price pa~.d ~or a food by survey households since the ~ime of the sux'v'ey can be approximated b}r the percentage change in the price callected by the Bureau of Laboz S~a~~.s~i.cs ~or that food or a similax food. 8. Ax~ equital~le distribution of money for food for household members aZlows far differences in ~hei~ nu~ritional. need a~n.d in food Cansumption pat~ez~s. 9. A"nutritional~y adequa~e" diet is ane that is made up of a variety of foods tha~ provides the RAA £or nutrien~s for w~-~ch adequate reliab~e food compasition data are available for determ~.ning ~he con~en~ af '~he diet. I0. ~b,e nutrit~.ve va].ue per uni~ o€ the faod gxoup hased on avarage selections of foods w~thin the group ~made by survey households ' (1. above) best represents the nutritive va].ue of selections ' made ~y users o~ ~he thrifty food p1an, .' ~.~., Households foll.ow~.ng the plan select a variety of foods within ~ each ~ood group ~Q p~'ovide the ave~age nutritive va~.ue per unit ' of ~ood group (1Q abo^ve} . ~' 12. ~e foods in a food group are sufficiently simi~.ar in nutritiva value ~fl a11aw one food w~~hin a food gr-oup tio be replaced ~y an. equal amount of another food in the group without seriously jeopa~di.zi.ng ~i~e nutr~,tional contrihution of the group of ~oods zn the p1an. 13. ~e variety of foods wi.tl~in groups is suffic~ent to al].ora most ~ fa~nil.Xes to select foods that ~heq enjoy eating and can buy'a~ reasonable prices in stores r,rhere they shop ar can obtain fro~ other sources. 19 13. Amounts a~ foods ~o buy and ~o serve can be described more eas~ly in terms of 15 food groups than xn terms of thousands of ind~vidua~ fvods ac~uaX~y used by survey families. 14. Some discard of edible food wil~ occur in a11 households as plate waste, because of spoilage, and the like. 15. D~scaxd of edible food wi~l occur for a food in proport~on to the amount of ~hat food in ~he plan. Five percent above the amount of ed~ble ~ood ~o ~e consumed is allowed ~or discard. , s ~ zo ~I~. Estima.ted Cos~s for .the Thrifty F~an _ U.S. average costs af foods in the thrzf~y plan are est~.~a~ed each month (See T~ab1.e 2.) and re~.eased ~o agencies ~ha~ use ~he costs as ' econom~.c standards. The cas~s ara also released periodica7.7.y in publications prepared by .~,RS for leade~s and consumers. How Costs Are Esti.mated • Average pzi~es paid ~or al.most 2,000 different foods by househo~.ds . across t~e coun~.ry ~rith relatively low fqod costs surveyed in i965-G6 (See page 14.) are used as a~asis far the estimates. 'These average , prices refleCt ~he assortment vf Container si.zes and b~and.s, ~he ', differences in qual~.~y' ofr food selec~ed, and ~he price 1eve7. o~ Che ~ store of purchase for ~amilies who use food a~ relative~.y J.ow cost. Procedures used in updating costs of ~he plan.s wa.th these prices are as follows: 1. Pr~,Ces paid by survey hous2holds are updated by using the percen~age change in prices of a~.is~ af 93 care£uJ.~.y defined food.s from ~he time of the survey ~Co the month of the estimate. Prices far these foods are co~lected each mon~h by the Bureau of Labor Statistai.cs , (BT.S} from a represen~a~ive sa~ple of stores in selected cities across the cvun~rp. For example: Survey households used as a basis for ~he thri~'~y plan paid an average price of 60 ~ents a pound for ground beef in 1965~-66; and the price fvr ground beef collected by BLS in Augus~ I975 is ', 50 percen~ higher than ~he pxice co~.lec~ed by BLS in 1965-66. A ' price o~ 90 cents (60G + 50% of 6D~) is used for ground beef in . fzguring ~he cost o~ ~he thrif~.y' plan in Augus~. 1'rices of certain ' other 1ow-cost cuts o~ beef ~hat were used by survey families, bu~ ', are not priced regula~ly' by BZS, are inc~eased by 50 percent a~.so. , '~he pe~centage ~.n.creases in the BLS pxice for ather beef cuts a~e I ~.sed to upda~e p~icas paid by survey households for the numerous remaining cuts of beef they used. ~ 2. The updated prices for ~oods in each food group for the ~h~ifty plan are weighted by the average amoun~s af foods used by ~he survey households ~o derive~a pxice per unit--pouz~.d, quart, or dozen. ' 3. The prices per unit are then mul~iplied by the number o~ uni.ts of ' food groups in the plan for each sex-age category {Table 1) to ' deterinine the cast vf faods from each food group. z~ 4. Costs fox ~he fond groups ~or each category are totaled, These ~otals, rounded to the nearest 10 cents, are re~~~ased as the cos~ of food at home for a week. Unrounded week~y cos~s are mu~tiplied by 4.333, then rounded to the nearesti 10 cents, ta estimate the cos~ for ~he month. 'I'E~e August 1975 costs fox ~he thrifty plan are shown in Tab1e 2• ~'kie Cost of tHe Plan for a~ami1 'The cost for food a~ home ~or a fami.].p following the thriftp plan can be f~zgur~d using Tab1e 2 as fo3.lows : I. F'~nd the weekly cost for each pe~son ea~ing from fami7.y food supplies. List the amount opposite ~he age and sex of each pe~son as.follows: , o For fami.l.y members who eat a11 meals a~ home (ar carry meals from ho~ne, such as lunches o~ picnics), use the week~.y cos~ given in ~able 2. o For family me~bers who eat some ~neals out, deduc~ 5 pexcent ~or each meal noC eaten at home from the cost in ~he table. For ~xample, if a chi~.d eats lunch out five ~imes a week, subtira~t 25 per~ent, or one-fo~rth, af the cost shown for the chil.d's age group . o k'or guests and others wfio occasi.onall.y eat with the fam~.ly, l~st 5 perce~t o~ th,e cos~-i~ th~ tabl:e•far the prop~r age group for each ineal. Suppose grandmother eats hex midday and evenixzg meals with ~he fam~~.y every Sunday. Add 10 percent, or one-ten~h, of the amount for women of her age. 2. I3ext, total. the costs li.s~ed and adjust the ~ota~ if thare are znore ox fewer than fpur pexsons usua~ly eating at ~he family table. Costs in Tab1e 2 are for i.ndi.vidual.s in fami~.i.es of ~our persons. Ad~ustmen~ 16/ is ne~essary because ~.arge famil3es tend to buy' and use ~oods more econaznicaliy than small families. If the family has-- 1 person ..............add 20 percent 2 persons .............add 10 percent 3 persons .............add 5 percent 4 pe~sor~s .............use as is 5 and 6 persons.......subtract 5 percent 7 or more persons.....sub~ract 10 percent ~.6/ Inforination an Che der~vat~on of'the adjustmen~ factors is available upon request fram the Consumer an.d Food Economics Insti~ute. '- . .P .. ' ~ ~.~ .. ' ~ ~~ .. ' ~ ~~ E , , E,-. .....~ . , ;~~.;,~ .- 1 ~ ~ d ~ Q ?a ~ ~ ro 0 .-I FO ~ O r~ ~ ? ~ E 22 ir. ti rn.~ o ~n r~..x cn ~o cn w m.x r~-l~ ° m~n co rl .~ ~ N N c+~ rl ~n -~ ~n . • • • ~i ~ ~i r-i ~ r-i r-i ~ ri r-i Ol O-7 .7 4 .-3 If~ ~O .~' .~7 L If~ W~ ~I rl (~"1 N Q~ N • • • (V O c0 O~ • L ~n.? ul N • • • • • ~ ri r-I r-1 ~ ~ ~ rl 00 ri O ' 1~ O 1f~ O~ '^I L~ L~ 6~ O ' s -~ O ri M 1/ ~\O i~- O O~ L~ . . 1 [Y~ 03 ln ln C~ . . . . . . . . . . ~ .7 .? 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N(~'1 ~n.~ -7 ~O O O O 00 O O O O OI " ~ `~-. r-I (+'] N C1{ M M.7 .7 .S (~ 1 .7 .~' .~' .7 p~ mv~~~ rnu~min o ~.7 rno 3-p7E ~ S+"1 t0 O~ (~1 ~D ••• t~ f~'1 O.7 tO .~7 e0 ~D O M ri ri rl N M N ri N ri C~t If~ O.7 N N 00 00 N~ ln rl ~~~ a. l p~ c~l u~ N V~ r-i O~ Cr} 0'1 cP m N N 07 .x rt s*~..7.7 u~ v~ N cv . ~n N cv ~n v~ H H y' O O ~ ~d ~d ~ ~ u IA N 3~i y F~ b~i N~y ~ ~ a0 W k ~}y ~ ~ W ~ m F+ H fy t6 ~ ~ N (tl ~ . G1 ~ N N ~+ ?'+ ~a ~ N 41 +fAy +~ Y+ }a m ~ . T ~ 5a h ?a ~ ~ ~ ~ C LY ~ ~ ~ `~ q ^t ~ N Nm rE -I -3 r ~ •• I I l~ }a h0 N ~- k u i rF I 1 C7 p r3 I I I NCU~nO ~ ~ N O u'~ H l~ r^I ~~D 4ti ri r-I N u'~ , ~ ri N If~ Pa 'Fi ~ ~ ~ S=. ~ ~ ~ ~ i ~ .~ . r- U m 4i p~ N ~ 0.e ~ ~ ~ O U TA H ~ ~ U ~ ~ A ~ ~ ~ ~ ~ 6 ~ "' - ~- G ~ ~ - ~ i y , ?E ~ ~ ~ 3i d ~ ~ m A W ~ ~ q O N ~ 01 W ~ ~ ~ + O q . ~. +~ ry F4 ~ ~ m I ~ ~ V ~ ~ v N i P . ~ ~ ~r ~ I"~ ~-{ ¢I • V ~ .--I g ~ 6 ~ ~ ~ ~ ~ " v ", ° N ~ ~ O r i p 0 ~ ~ Fi ~ ~ ~ ~ u F4 m N W r-I p •rl ~ . a, a ~ .~~i ~ ~ o 0 3 y 4•~ F~i p o c~ a . a~ m eQ ra m W ~N U r~-i ri ~G ~ , as ~ ~d ~ ~ w ~ ~ ~ ~ ~~ ~~ ~ ~d N ~ d0 S , ~ C1 t7 ' p F '~, 4-~i G m q ~ ~ I 'c~i w ~ ~ ~ ~ ~ ~ ~r. a ~ a~ ' ~ °1 u ~ p , 4 a i w m ~ ~ m ~ an i a ~ ~ ' ~i 'd O S N ~ U } . ~ n N O ~ ~ ~ q .. ~W ~ ~ U }i v O [3 ~ ~ ~ ~[1 ~ ~rl ~ ' ~' 14 O a rl ~' ua ~ °' {+'i m ,iy ~ w v ~ ~ ~ ° w `-~ ~ a °~ w ro ~ ,~ m N o p ~'~ u a '~d ~ N y " O W ~d N N r~ ~ <d 4 p~ M~' ~ p W W m H ~ t ~ ~ + Q N . p ~ ~ ~ tll ~r i Q l, ~ ~ ~ cp ~ vm~ ~ O .Q } O o Sa .,~ CU q . ~ ad ~ , i4 ,c7 ~ °o ~ ~ 01 x'~ w N 3 ~ ~ r o A ~ , ~ o . w ro q F ~ ~ H ~ ~gq M ~ ~ ~ ~ p (d GL r~ d 14 W ~ M .A } ~ ~ p U O p W GS rt o ~tl y~ O 4 p b r-~ •ri FL n i 0 ~ ~ 7 ~ f~~'} ~ ~ W ~ ~ T L O AO rl v ~~ ~ wz w ~ "m H ~ w° '"~~ ~I ml -~I ~ ~I ~ 23 '~a1~le 2.--Cost of Food at Home Esti~na.ted for the Thri#'Ey Food Plan ~ August 1975, U.S. Average Sex-age groups Cos~ ~'or-- I Week 1 Month Do]lars Dol.lars ~'AA~ILIES FaaniJ.y o~' 2: ~ 20-5~+ years ........................................ 22. 70 98. QO 55 Years and over .................................. 20.20 87.50 Fami].y of ~-: Couple, 20~-5~ years and--~ -Children, 1-2 and 3-5 years ....................... 31.g0 138.~0 -Children, 6-8 and. g-1Z years .,. ................. ~ 3$.~~ 166.90 ~ ................ Household receiving food sta.~ps ~ 35•7~ 15~-.50 INAIVIDUALS ~ ChS.l.d : 7 months to ~ year ................................. ~.~+0 19.30 1-2 years .......................................... 5.~a 22.30 3-5 years .......................................... 6.20 27.00 6-~8 years .......................................... 8.00 3~+.50 g-11 y'ears ......................................... I0.00 ~+3.30 Male: 12-~~- years ........................................ 10.7Q ~+6.30 1.5-~.q yea~s ........................................ 1.1.80 5]..10 20-5~+ years ........................................ 11.~+0 ~+9.20 S5 Years and over ........:......................... ~.~.10 ~+3.60 Female: 12-~.9 years ........................................ 9.50 ~1.20 20-5~ years ........................................ 9.20 39.9~ 55 Years and over .................................. 8.3~ 35.9~ Pregnan~G ........................................... ]1.40 ~+g.30 Nvrsing ............................................ 12.10 52.60 ~ The cost o£ the food plan zaas first esti3nated by using the average price per pound of each food group paid by urban survep families with relativel.y ~ow food costs 3n ~.g&5-66, These prices were adjus~ed to current 1.evels by use o~ "Estimatec~ Retai7.. Food. Prices by' C9.ties" releasec~ ~eriodically by ~Ghe Bureat~. of Labor Statistics. ~ T~~ percen~t add.ed for fami7~y size adjustment. See footnote ~F. ~ Costs are for average sex-age composi~ion o~ survey households of four persons, National Survey of Food Stamp and Fooc~ Distri.butz.on Recip~ents, November 1973. ~ The costs given are t'or individua~s in.~+-person familzes. For individttals in other sa.ze ~'a.m~Zies, the foZlowing adjustmen.ts are suggestad: ],-person--add 20 ~ercent; 2~person--add 10 percent; 3-persori--add 5 percent; 5-or6--person-»--subtract 5 percent; 7~or-more-person--subtrac~ 10 perce~.t, USDA-ARS-C~I 8~75 p ~ ' ~ .. • ~ .. • ~ .. • ,~~.,..-~,,,T.:.~ ~ ~ 2~ Tab1e 3.--Food Lis~ fox a Manth $ased an the ~hrifty Food Plan Average ~-Person Househo~d Receivzng Food Stamps ' Mi1k (includes nonfa~ dry milk) 5~ qt Fxv.i~, canned ................. 5-1/2 Ib Cheese ......................... ~-3~~ lb Frui~ ~uice, ca.nned,.......... 2-1/2 lb Ice cream ...................... 6 qt Lettuce, salad greens......... ~ lb Beef ........................... 23 1b Cabba~e......,................ 2-1/2 lb Pork ........................... 6-1/2 lb Other fresh vegetab~es,......, 7-1/2 lb Vaxiety meat...... .............. 3-1/2 lb Snapbear~s, ca.nned............. 2 lb PotL7.try~ ........................ 7 1b Green peas, canned...... ..... 2 lb Fish ........................... 2 lb bther canned a.r~d frozen Eggs ........................... 5 floz Dry beans.. .................. 2-1/2 ~b Mature beans, canned........... ~+ 1b Peanut butter .................. 2-1/2 ~.b Carrots ........................ 3 lh Dark-green leaf~ vegetables.... 2 3.b - -~~ Other dark-green and deEp-yellaw vegetables....... 1-~./2 1b vege~ab3.es, vegetab~a soup... 7 11~ F1.our and m:ixes ............... 12 1b Cornmeal ...................... F3ice or pasta ................. Reacky-to-eat cerea~, other cereal ................. Bread ......................... Crackers ...................... 3 lb 6 lb 8 lb 26 ~t~ 2-1/2 lb Otner ba3~ery products; C3trus fruit ar ,~uice......... 17 lb soups, ma,in].y rice or pasta.. 11-1/2 1~ Toma.~oes, tomato products..... 9 lb Margarine, bu~ter ............. 5 lb Potatoes ............. ........ 2~+ Z1a ~hortening, oi1 or salad dressing ............... 5 1b Apples ........................ 8-1/2 lb Sugar ......................... 8 ~.b Bananas ....................... 5 lb Other swee~s .................. 5-1/2 lb Other fresh fruit ............. $-1/2 1b Note: Provides for the average food n.eeds (as suggested in the thri~y food p1.an for men, women, and chi~dren of di~~'ferent ages) af ~-person household.s recei.ving food stamps, National Suxvey of Food S~amp and Faod Dis~ribution Program Recipients, November 3973. In addition ~o foods listed, mos~ families use some other foods: coff'ee, -~ea, cocoa, so~ drinl~s, puz~ches, ades, leavena.ng agents, and seasonings. Approximately 5 percent above ~he cost of ~.he foods or~ ~he list is a1.l.ovred ~'or purchase of these foods when costs for the plan are est~.wated. USAA,-A~ts-CF~I 8/75 ~ ' . . - :r~ - . . ~ -' . . ~ -' . . . ' 25 Tab1e ~+.--Food Consumption Fattern, '~hri~y I'ood Plan, and. Economy Food P~.an Average ~-P~rson, Household Receivirsg Foad Stamps 1/ ~ ~ Qua~~ity per household per weels '' Food `i'hrYf`tY Econo~y ' . Food group consumption food food . pat-~ern ?/ plan. P~an ' .. Mi7.k, cheese, ice cream 3/- . . . . . . . . . . . a~uart 1~t.1. 15. 2 i6~.0 ' . . Meat, paul.'~ary, fish ...................pound 12.9 7.1~ 7.0 .:~ Eggs ..................................dozen 1.6 1.1. 1.7 Dry ~eans and peas, nuts ~+/...........pound 1.0 1.~+ I.8 ~~- Potatoes ..............................pound 5.2 5.5 1.0.1~ : : ~: Dark-green, deeg-ye3.J.ow vegetables. ...pound l. 5 3.. 5 3. ~+ . Citrus fruit, to~natoes ................pound 6.8 6.0 b.l '', ..' Other vegetables, fruit ...............pov~,ad ik.2 32.6 ~.i.8 '~ Gxa~.n groduc~s 5/ .....................pound 8.5 11.~t 11.$ ~. Fats, oils ............................pound 2.~+ 2.~ 2.2 •• Sugar, sweets .........................pound 3.1~ 3.1 2.~+ . 1/ Sex-age coznpasi~ion of househoZd based on. National Survey of Fnod Sta.mg and Food ;•~ Dis~ributa.on Progra.m Ftecipients, November 1973. `. . - 2/ Based on food consumption of urban survey hous2holds tha~ used food valued € : at or - ~~~.'. slight3.y above the cost o~' the economy p~.an, 1965-66. I. i ' i- 3/ F1u5.d ani,lk, or its ca~c3um equ~vs,Zent in evapo~ated. rr~ilk, ci.ry milk, cheese, and zce cream. - 1+/ Weig~t in terms oP dry beans and peas, she].].ed nuts, and - peanut butter. ;• ! . 5/ Wea.ght a.n terms of flour and cereal ~ USDA-ARS~»CFEI 8~75 ~, 3 '. E . ~ ~ . . E ~ . .. i; ~Ji~f~':ii1 E , ,A .. ' . .d .. ' ~ 'p , .. ' ~ '~ . . ' ~ '~ _ 26 m A •rl O N Rl ~ r-1 ~D 01 ~O [~ O O~ ~ p m O (V r-I N ~''~ N O ~f1 .-i ri ~-! .^3 ~ .-1 N rl rF ri rl z ~p r-~ 41 r-[ e--! r-I rN-1 r~i r-I N r-I ri rl ~ x w ~ m F~i N O O !!l O N .7 C- O1 ri r-I O 00 41 '~' ~ r] ri r-I ~ r-I rd N r~i r-I r~-I r~-I ~, u'~ fy O l~ O Q~ N O 00 ~ O O L ~ ~ ~ ~ ~ ~ N ~ ~ ~ ~ ~. N G 1 rl i -I r l ri r- i r l r -{ r -E ~~ o rn o ~ ~ o t-- ~ m o 0 ~ N ~ ~ ~ ~ ~ m ~ ~ ~ ~ ~ ~- 1 r 3 , N ` ~ ~~~~~ ~ I ~ W ~ ' a i ~ o o 0 ~ 0 O ~ o ~ c+h r~3 ~ cn m ~o ~ a ~ rn ~ . ~ r l I ~- r l N r -I ~ ( V e- E -I i , -I r i ' ~ lCi O ~ ~ O ' . ( U' 07 ~ M O O O ti CO -7 .7 Cr1 ln i+'~ N - `r+ ri E SC O ~ r{ ~ O ~D N ~'1 f''1 ri N ~' a ~ Qr rl ri r[ (1F r-[ ~--1 N +--1 r-I r-1 r-I ~ . O h-1 Q7 ~ ~ ~ O ~ ~~7y O d ~O (V O~ L~ -7 ~ -7 CO M 4-t ~ .7'. I~0 Gf O rf ti r-] O .^i ~l rl 4 r-E ~D rl O N .~' r-I C~1 ~--E r-i r-1 O~ ~--I N N r-E ~ ~ ~ o m ~ al m r-S ~y O CO ~O 1(~ O O~ l!~ N O~ flD .7 rl ~ I!d O O~ O M O -7 r-I N M ..7 aO a+ Gi (1S Q7 r-1 r-I rl r-I r-I r-I N r-I r3 rl r-1 .~ ~ ~ ~ U z v ~ a. m . ~ o co ~ rn ~ ~ M N .a ~n m '~, tn -' o] ~ i O~ Q7 O r-I O N N r-I L r-1 '~ r~-E N r~l r~-i ~ N ri m E N ~y O O In u'~ O ~D Q rl N- N .~ ' .~, f 1 td N O r-I O N N r-I CO ri N r-I RF e--i r-I N N ri M r-I L~ ri .-S N ~ +--i In ~y O N O ln 1 en .7 \O ~O u'~ ~O f N ~ ~ . S3 LY M ri r-I ~--I ri r-1 +--1 N ri r -i N ' 1 l ~ O , N 3 a O ~' O O O GD U ~f1 [n p . r . i N r--I N r-I r-I ~--1 r-I N N ~--I N r-1 ~ -~ i ,...,..,....~.,,~ ~ 7i 4~ N O f~'1 ~O O ~ M O .7 ~ e--[ N O O ~ LS r-I N ~ ~ -i r-I r-1 .- i N r-I t''~ r l i .,~ - --I ~ ~ ~ ~ ~ m ~ Y.. ~D r l v ~ ~ ~ 3 € G C x~i ra( • p F'. r ~ • ~ . r~ R3 ~ V fi GS O U O 4S W o a o +~ u a1 ,n ,~ +~ +~ r° `" ~ i y ~" z i~ ~ ~ ~ v a , E a O 'C r~l F€ ~rNl 4~ O ~ ~ }~ ~ a ss ~ w m o w ~ ~ ~ > o a ~ ~ ° ~ ~ ~ a~, ~ m p' o ~ ~ ~ ~~ ~ r[ N U J~ q • ~ ~ M~ ~ U yYi .~ w O y S ~ a ? ~y ~ ~ F 3 + S.' F ~~ O Fa ~ 1 f3 m 47 ~ ~V N 4 + ai y p, ,i O '~S ~ O d ~ W ~d ~ ~ ~ p ~ ~ O of ~d ro ~ H Gl m F~ ~ ~ q.~.i ~ U ~ 7 .ia ~ q ai C! 1 u~ [0 W p P4 y a ~ wm ~ ~ ~ ~c mF,+ p', o t0 07 S, 5-i . ~ as+' W~ 7a w o p tl ~ ~ O m ~ sd 6~ ^~ ~ Q7 ~ ~ A .~ i ~ id o~ u q i ~ q.~.e c~i -,.ui ~ '~ ~ q ~ a 7 fs ~ ' t f~"r ~ ~ ~ + h N Ul p U .M, ~ O i p w N O N q U r rl l~Os ~ q N`~ ~ O a a ."N ° .~ ~, ~r. v .I .id i~4 P ~ ~ ~ ~ • ~ i ~ r-I ~ o ~ F ~ ~cY '~ ~ ~ v 9f ~ +~ . o g ~ i F ~ D S~ ~ r x d 3 CE W W Q ~ ,s 2i ~ 00 r -[ N u ~ O ~ ~ ~ ~ O 9-i y ~ +~P~ o Q ~~~d .~ ' m a ~t ~~~- ~ ~ ~ b w ~ Gl U m # ^ ta u ~ ~ }~ ~r i O ~ ~ ~ vi •r{ u ~ 1 .~ ~ v m ~ ~ ~ ~ o u i ~Ia 3 ~ m ~ ~ ~ ~ U Q7r3 A y W i7 r~,~ o 4~ri 4"~ ~ ~ G7 4a u ~ ~~ q u ~~ ~ ~ F3 f~ ri ~ '~ '~ ~ F i w f7 ~ t3 4f Ui i a ~,i v Ui D ~ I tdAi~~ ~ ~ ~ y ~~ z3 S '. O ~ ~ ~ O 4 ~u~~ ~ ~ ~ ~ m O 8 p ~ ~ ~ ~ ~~ U¢~ H ~ o O~~Vi ~ ~ PG sn m A~ ~r3 rf ~ Nu~ ~7 O G1 ¢ NGp O ~ ,S! } ~0 at ~ a ~0 ~ ,~ a'mv o G~ ~ ~ ~ ~•~ r~w ~ o ~~ ~ q A~i +~ 'd ` ~ 'd ,L,' H ~ EO a~i ~°o m m~ P' o ~ g rl ~ ~ -yl~ ~ b y N ~ • A N ~ r ~ O ~ p ~ N . I W~+~ N ~y ~+ a) GO 1 N e-] m b F O~ p td w a ~ ~-~i ~> ~ ~ ~ q o n~ o o ., -~ ~ ~~ ~ b a w m ~ y •~+ ~ ~ q ~ ~ ~ ,~ ' N v x , i a ~ ~ ~ ~ a - p~{p ~ ~ ~ ~ U G J Q~1 p I +~ G1 V a) i~ 4~ F4 9 ~ Fi i Z~ p~ q xfxin~ cq 6 pi ~ ri~ N M , te1 ti ~ ~ ~ ~ ~ ~ "J c~-~a TJNTT~D STA`~ES DEPARTI+~NT OF AGRICULZ'LTRE Agricul.~v.ral Research Servi.ce i3SDA FAMIT~Y FOOD PLANS, 197~€ Talk by Be~~y Pe~erkin Cansume~ and ~'ood ~conomics Insti~v.~e at the J.975 ?~a~;iona~ AgricuJ.tur~.l Outlr~ok Con£erence WasY~in~tan, D.C.; 11:~5 A.M., Thursday, December 12, 197~ ~'hree USDA fami~.y food plans----Iow-cost , moderate-cost , and Ziberal-- have been revised. The estimatecl cost of f'ood in the three p.~ans, releasec~ by the Deparf~ment ea.ch month, wil~. be based on the revised plans startzng -~. with. the December 1g7~+ estimates . In~arma~ion about the new food p~.ans is p~esented in fbur pa~ts: {~,} The 19'~~ foocl plans--why they were developed, what foods they conta.an, and how they relate ~o average ~ood consvmption patterns and to earlier plans, (2) the deve].opmen~ of ~he 197~ food plans--the model and the data used, (3) the es~imatefl costs ~'or the fbod ~la.ns; and (~+) the use of the food plans in ~'am~~.y' b~.d~eting. T . The 197~+ ~'ood 1'lans WY~at Are the Fam.i~.v Food Plans? ~ '~Y~e fo~d plans are aasiounts of foods o~' different ~ypes (food groups} ' ~ha~, famil~es ma.ght buy or obtain by k~ome prod~.ction. to provide nutrit~o~s ' c3iets for farni~.y members at da.fferent levels of eos~ (Tables I-3) • ~~ch faod. ~ plans have served for morc: than ~+0 years as guides ~'or estimatang food neec~s ' and food costs of ta~ilaes and ~uopulat~on groups. At c~ach ~.evel of cast, amoun~s of foods for men, women, and chiJ~dren of ctifferent ages and for preg~ naalt and nursing women. are suggestEd. A p~ar_ for any family can be de'~ermined by totaling amounts of ~oods suggested for persons o~' ~he sex and age of family members. k'ood costs for a~'amily followa.ng t;he plan can be estimated from cos-~s of the plans released each mon~h {Table ~}. ~~ r. ~1~~~~.......~~ Wkiy We~e New Food p~ans Deve~opedY The food plans are revised from time to txme to take inta acc.ount new ' - information about nutritiona~ needs, nutrx~ive values af faods, food con= ';; sump~ion of families, asid food prices. The quanti~ies of food groups in the food plans wer~ last revased in 196~.1~ Nutritional goals ~ased on ~he .- Recammended D~eta.~y~AlZowa~ces (RDA) release~ in 196~ by the National Acad~rqy ; of Sciences-Na~iona]. ~esearch Cou.r~cz~ (NAS-NRC) and food consumption data from a na~,ion~wide ~ood consumption 'survey' conducted by USDA ~.n ~g55 were Ltsed zn developin~ 'these plans. Cer~ain ass~mp~iozas ~ri.th x~egaxd to se~.ec'~ions and ~••~ ' price levels of #'oods within food grou~s in es~ima~ing cos~s o~ the pl.ans '~` were revisec~ slightly in 1967. Revision.s took into account food. consumption '~' and food prices reportc~. ~n the nationwide household food consumption survey conducted by USDA a.n 1965-6b. Plans were evalu.ated after the RDA were ~;`',, :~~. reva.sed in ~.968 and wex~e fovnd to provide acceptable leve~.s of nutxients f'or ~f~,;~ i whiCh adec~ua~e re~iable food composit~on data were available. Therefore, no ~3~ ' changes in the plans wcre made. ~ : ;i.~ ~- ; ~.. New #'oo~. plans were develaped in J.97~ ~or several reason.s : ?:; --- . ~{' ~~ i.. 1. In 197~ the NAS-NRC reua.sed the RDA.2~ Reco~runended ~o~zn.ts o~' some ; i nutrients have been changed, and allowances for additional nutrien.ts have ,~ • been designated sin~e ~kze plans were revised in ~.96~+. The 197~5 RDA were used as the basis for the nu'tritional goals for the new food plans (see ;~~ page~.2). Amounts of food energy (calories) in a~.l three plans werE Iimited r ~ 3 to average needs as specified in the 197~+ RDA. Allowances sc:t in 19'~~ for '' protein and ascorbic acid for a11 sex-a~e ca~egories are substantially lowe~ ~' than the 196~+ a~lowa.nces used in deve~.op~ng the earlier p].ans. A~.so, ~971+ ~ allowances for calcium, vitaanin A va.~ue, x~iboflavin, a.nd niacin for certain sex-age catego~^ies are lower tYian those set in 196~. On the other ha.nd, - thiamin allowances for all sex-age categories and iron a~lo~rances for some f,~j` . catego~ies xn 197~ are h~.ghex than those in ~.96~€. Three additional nutrients -~~ ~'or which allowances have been set since ~.96~, vitamin B6, vitaznin B~2, and ': : _ magnesium, were considered in. dev~lo~ment of the plans. ; ~ I 2. The nutritive val.ues of some foods have changed since the plans were i. t ": developed in 19b~+. For example, many ready-~o-eat cerea~s are now fortz.fied ? ti,ri~h one-faur~h or more of ~he RDA for rr~any nutrients; enriched bread and ?. flour have more thiamin, riboflavin, an.d niacin added ~han in 19G1+. New .~• information on the conten~ of nutrients in foods has b~:eome ~.vai~able. -- Such information on the cont~:nt of va.tasr~i.n B6 and vitamixz 8.12 for a~imited ,. . number of foods was used to estima~e ~he amount of these nutrients in the . plans. ~ . ' ,. . . . I/ Famil ~conomics Rev~.ew, October 196~€. Agx~ic~zltural Research Serv~.ce, -:. ~. ~ USDA. ~ 2/ Recommended Dietary Allowances 197~, Eighth Edition, National Academy of Sciences-N'at~onal Research Councal, 197~€. '. 2 ' ~ ~ ' ~ ~ ' g ~ . ~ ;.:,..~ . ' s, ,:~ ~ 3. Infarma~ian on ~ood eaten by men, women, and chzldren of diffe~ent ages on a nationwkde basis has become available since ig6~. USDA's 1g65-66 s~rvey of.househoZd ~ood consumption pravided inform ~ion for the first time an the faod intake of indiv~dua~s in the household.3~ It also provided ~he ~ mast recen~ detailed information on the q~arxti~ies and money va~ue a~ food ' use~ (pt~chased, home-produced, or received as gi~ ar pay} by the total househol~.~~ Data from th~s study were used to estimate th~ amouzx~s o~ 17 groups of ~oods used to pr~parE meals and snacks for men, women, and chi~dren , of di~ferent ages in households with low, modera~e, and liberal ~ood costs. ~'hese amoun~s of food groups made up ~he.food consimmption patterns used in developing the 197~ plan~. ~. Shi~s have oceurred in food prices over the pas~ 10 years. Prices far mos~ foods have increased, but some have increased more than others. Several foo~s that are generally used in ~a~ge amounts in the low-cost p~arf, such as dxy beans and ~otatoes, nave inereased markedly ~n price. 'i'hey are no~, therefore, as economical rela~ive to other foods as ~hey were: mo . account for this, pr~ces paid by suxvey families in ig65-66, updated to 197~ ~evels, were used ~n revising the p1ans. 5. Compu~erized tech~iques have been d~signed for developing ~ood plans, as they have for many other nutrition ar~d food servxce rela~ed problems. A~uadra~ie programming mode~ was used to find the comb3nation of foad groups {pZan} that rep~esen~s as ~ittle change ~rom the food cons-umption pat~ern as required to mee~ the nutritiona~ $aals a~ a given cost. It xs assumed in this model that conforzn~ty ~a existing food consump~ion patterns is one measure of ~alatabx~i~y o~ a diet. Additional in~ormation about the model and the data used is presented in part II, page 10. 6. The aanounts of foods suggested 3n the 196~ ~oad p~ans ~or same sex- age Categories were similar eve~ ~hotzgh amounts o~ cer~ain nut~ients recomw mended for those cate~ories we~e slightly di~fexen~. Ta simplif~ the plans, such categor~es are co~bined in the 197~ plans. The ~964 plans w~re ~or 1$ sex-age categories and for pregnant and nuz~sing women; ~he 197~ plans are ~or 1.2 sex-age categories and for pregnaxi~ aa1d. nu~sing women. 7. Readymade bakery products w'ere included with f~.our, cerea~,and bread as one of the food groups for which amot~nts of foods were specified i.n the ~.96~+ p~.~s . Bakery products , more prominent in the marketplace now ~han -~hey were in ~g6~, are not as eeonomical as flour and cereal as sources of most of ~he nutrients they provide. In the ~97~ ~ians, flour, cer~aZ, bread, a~d o~her bakery products are inclU.ded as fou~ separate food g~oups. °="~"°'~` 3/ Faod and Nutrient ~nta.ke of Tndividuals in ~he United Sta~es, Spring ~ ~g65, Household Food Consumptiozz Survey 196~-66, Report No. 1.I., USDA~-AR~, ' January, z972. ._ ' 1~/ ~'ood Constamp~ion o~ Households by Money Value of Food and Quality of '' Aiet, Household Food Cansumption survey~ 1g65-66, Report No. 17, USDA-ARS, ' Qc~ober 1972. 3 Food Groups in ~he i97~ Plans--~oo~s They Contain Foods within a food group are similar ~a each other in nutri~ive value. In same g~o~ps--mea~, po~.l~ry, and ~ish, for example--one food in ~he group might be ~sed to rep~ace another in a meal. A].though each group is of specia~ impor~ance for one or more nutrients or as a souree of food energy, several groups may provzde appreciab~e amounts of tne sa.~~ nu~rient. The cost af p~aviding the nutrient may differ considerably among groups. For exam.~le, foods in the meat and bread groups prov~de iran; howevex a mil~igram of iron from the meat group costs much ~ore than. a~illigratn of iron from the b~ead group. The food groups in the 197~ food plans, with the co~mon foods inc~uded in each are shown be~ow. Cbmmerc~al.ly processed foods and ~ammercially pre- ~ared mixtures are include~ in the graup containing the main ingredient (other than water). M~lk, eheese~ ice cream: Milk--whole, low--£at, skim, butteranilk, flavored, dry, evaporatec2, condensed; cheese; crc~am; ice cream; iee milk; yoghurt. Meat, poul.~ry, fish: Beef, vea1, 1amb, pork (incl.udes bacon and salt po~k); varze~y meats such as liver, heart, and tongue; 1.uncheon meats; poultry; fish; shcllfish. Eggs• ~ry beans a.nd ~eas, nuts: D~y beans of a11 kinds, ~.ry peas, J.en'~ils, soybeans and soya products, peanuts, pean~a.t butter, tree nuts. Potatoes: White ~otatoes. Citrus fruits, tomatoes: Gxapefrui~t, lemons, limes, oranges, ta.nge~~nes, tomatoes. ~ Dark-green and d.eep-yellow__vegetables: Broccol.x, chard, collards, ka1e, spin.ach, other dark greens; carrots, pumpkin, swee~pota~oes, ye~low winter squash. Other vegeta3~,~es, f~ui~: All vegetables and fruit not a.nc].uded in other grou.ps, such as asparagus, bee~s, brussels sprouts, cabbage, caulzflower, ce~ery, corn, cucumbers, green lima beans, snapbeans, Zettuce, okra, onions, parsnips, peas, peppers, rutabagas, sauerkraut, suvnm~r squasY~, turnips. Apples, avocados, bananas, berries of a11.k3nds, cherries, da~~s, figs, grapes, melons, peaches, pears, pineapp~e, plums, prunes, raisins, r~ubarb. F1our: Flour, rneal, mixes fo~ the preparatian of bakery products. Cereal: Gereals, including ready-~o-ea~ cereals; r~ce, hominy, oats, noodles, macarflnz, spaghet~a.. ~ ~ ~ ' ~ ~ . ~ . s . Bread: Comzaer~ially prepared bread, ro11s (not swEet}, biscuits. I Bakery produc~s: Comme~c~ally pre~ared c~ackers, cookies, calc°s, pies, doughnuts, swee~ rolls; mixtures that are mas~ly grains. Fats, oils: Butter, ma~garine, mayonnaise, sa1a~ dxessing, sa~.ad and ~"; cooking oils, shor~enang. Sugars~ swee~s: ~ Sugar, granulated, powd.ered, brown, mapl.e; zno~.asses; ' sirup; hon~y; jams; jel~.ies; preserves; powdered and. prepared desserts; can c~y . AcCessories: Coffee, tea, cocoa. Soft drini~s, caxbona~ted and uncar-- bonated fruit drinks, punches, ades, nectars. Baxing powder, yeast, v3n.ega~, artifi.cial sweeteners, sa1,~, eondimen~ts. Food Plans Aescribed , The ~ow-cost p1an. a.zxd ~,he modera~,e-cost plan, shown in Tables 1 and 2, provide c~iets consistent wi~h food pa~terns that are typa.cal of thase of „ , mos~, gxo-ups of people in this country. Compared. with the ~nodera~,e-cos~ p1an, the 1ow--cost pla.n calls for sma~ler amot,xits o~' most foocls, especially milk, ch~es~:, and icc cream; mea-~, poul~ry, and fish; fruit and vegetables other ~han pota~oes; and bakery products. It calls for large~ arnoun~s of cereal, f3our, and breaci. iJsers of th~ low-cost plan are expe~~ed to select, most of the time, the lower cost foods within food g~roups--ground beef rather than steak and bread rather than fancy rolls, for example. i'lans for nutritious diets at costs considerably ~ower than the 1ow-cost p1.an can be _ dev'eloped. One such p1ax~ is now being developed by the iTSDA. The moderate-cost plan not only i.nc~.udes larger quantities of inea~ and ~ vegetables and fruit tha.~i the ~ow cost p~an, b~ut allows for more frequent ~ pu.rehase of the higher priced cu~s of ineat and out-of-season foods. This p~an allows for meals with znare variety a~d less home preparation ~han does . the lovr-cost p1.an. G~rea~er disca,rd of food beyond 'the normal discard of ban.e arid other inedible par~s of food is assumed in. ~he moderate-cost than the low-cost p~.an. The liberal plan allaws ~or a greater varic~ty of foods a.nd ~'or con- siderably more animal products, fruits, and vege'tables than the~modera~e- . ~ost plan. Mare expensiv~ chaices w~.th.in the groups account for ~nuch af the ., greater cost of the liberaZ p~.azk. Greater ~.iscard of ediial.e Food is ass~auced in the ~.iberal than in the 1.ess cost~.y glans. ~ A#'a.mi~.y of four ( coupl~ 20-51~ years, children 6--8 and 9-11 yeax~s ) foI- lowing the plans would use these foods duxing the week. Groups of v~egetables ,; and.fruits and of grain products ~za ~he ~lans are combined in tnis presenta~ion. 5 Uni~ Milk, cheese, ice eream quax'~t Meat, poultry, fish pa~nd Eggs dozen Dry beans atad peas, nuts pound Vege~abZes, fruit pound G~ain praducts pound. Low-~cost Modera~e-co_s~ Liberal ~~.Q 19.2 20.7 12.~ 15.$ 18.9 . 1.2 1.3 ~-.3 Z.~+ 1..2 1.3 33.3 39-2 ~5•3 ~7.~ i6.~ 16.9 Cost for plaa~, September 197~+ ..................... $~+5.60 ~57.10. $68.50 The ~ood plar~s also include fats and oi~s, sugar and sweets, and acces- sories, such as coffee and other nonalcaholic beverages, leavening agen~s and seasonings {Tables 1-3}. In es~imating the nutr~.tive value and the cost of ~he p~ans it is asswned ~ha~ faaflilies follow~ng the plar~s select the ~.inds and amounts ofi foods in each of the food graups that the survey households seZected on the average. '~he average selec~ions reported by survey families a,re be~ieved to provide the most reliable basis for ~ood guides such as ~hese to '~e used nationwide. However, sueh selections a.re not useful. in intergreting the plans ta families because the se7.ec~ions 3nclude hundreds of foods--all of thos~ used by a.ny.of the survey households. ~'ux~hermore, t~ie average amounts of mos~ foods used in a w'eek are too sma13. to be suitab~e fqr ~nea1 planning. Lists of comxaon~y used foods ~or a fa~ti~}r of four typical of thase ~'oods used in costing the p.~ans a.re avai].abl.e on req,uest fro~n the Consumer and Food Econo~rc~.cs Ins~itute (see page ~~) • Foad Pla.ns and Food Cans~ption Patterns The ~ood consumption pa~~exn~~ for a week ~'or the fami~y of four {total of pa~terns for man and w'aman 2~-5~ y~ars and children 6-8 and 9-11 y~ars) used as a basis for the three fooc~ plans are shown be~ow: IJnit ~ow--cost Moderate-cost Libera,l NLi~k, cheese, ice cr~am q,uart ~.5-8 ~.8.6 20.0 Mea-~ , paultry, #'ish pounci. 16 .l 1$ . 2 20 . 8 Eggs dozen 1.7 1.8 1.8 D~y i~eans and peas , nut s pour~.d l. l 1.1 1• 2 Vege~ables, fruit pound 3~.3 39•5 ~~•2 Grain product s pound ~.~+. 2 ~~ . 6 i5 • 2 5/ See page 11 for informa'tion on ~he derivation of foad consurnption patterns. ' 6 .A . ' _ , .A . ' _ . .6 . ' _ , ,A . . , . . . ~. ~ ~ - ; - .;,5 ;;~a,,- ~u~ ;~ 3 F ~oads in ~he consumpt3on patterns a~ a11 three cos~ levels provided the R~A6~ fox some n~~r~ents but nat for o~h~rs; ~herefore, adjustment to patterns was required in developing ~he plan. Foods in the patterns pro- vided RDA for protein, vitarnin A, thzamin, ribof~avin, niacin, vitamin BZ2, and asco~b~c acid. ~he o~her nut~~en~s for which the foad patterns were evaluated a.nd the sex-a,ge categorie~ with patterns ~hat failed to meet the R~A are as follows: Nutrient Sex--a e cate or Calcium Teenage gir~.s; women; , meri` 55 years and alder ~ Iron Infants; childxen 1 to 2 years ; ~teenage gir7.s ; women, 24-5~ years Vitamin B6 7/ Teenage g~r1s; women; ~zen 55 Years and older Magnes~.um~~ ,~..1.1 ~2 years and older Fat in cons~zrnp~ion ~a,tterns of olcler teenage boys, of inen, an,d of wa~2en 20-5~ years o~' age prova.ded more than ~+0 pe~rcent of food energy--~he uppex ].im.~t for fat allowed in the plans. The r~umber of eggs in the patterns fibr all persons over 9 years exceeded the limit of ~+ per week set for ~he plans. Adjt~.stments to con.sump~ion patterns a~ a11 three levels of cost invo.~ved the use of less mea~t, poultry, fish, and eggs and. more dry beans and peas, nuts,~ and grain produc~s. For exampZe, ~he food consumption patt~rn a~ the mo&erate-cost level and the mocl.era~e-cost plan for a week for the famil:y of four ( coup~.e 2b--51+ years , chilc~ren ~-$ years and 9-~-1 Y~~'s ) is shown ~be~.ow: . . Unit Consumptaan Plan patterr~ ~ Milk, cheese, ice cream quart 18.~ ].9•~ Meat, poul.'~ry, fish pounfl 18.2 15•$ ~~~5 dozen 1.8 7-.3 Dry beaz~s and. pea~s , n.u-ts pound 1.1 ~- • 2 Vegetables, ~ruit pound 39•5 39•~ Grazn product s pound 1~+ .~ 16 .~+ b/ RDA were increased by 1.Q, 24, and 30 percent in eva~.uating ~ooc~ pai-:terns for th~ 1.ow-cost, madexate-cos~,and libexal plans,respectively,to a~.low for ~ the nutrien~ content of disca,xded. edib~.e food. ' ~/ Evalu.atian based on rough esti.mate of con~ent of faod making u.p ~ood . consumptian gat-terns. Content of this nutrient in many ~oads i.n the patterns is not kno'wr~. ( see page ). 7 ~'Yie Nutr~tional Quality o~ the Food ~1ans ~u~r~tional goa~s ~or the pl~s are based an the ~9~~ RDA. The NAS-NftC states that ~he ~asis for t~e RAA is suCh ~ha~ "even if a person habitually consu~.es less than the recommendeci amounts of sam~ n~trients, his diet is no~t necessar~~.y izxadequa~e for those nutrien-ts." {See footnote 2/.) The actua~ phys~oJ.agiCa~. requixemen~ o#' most, but nat necessari~y a11., zndividua~s ~or w a nutrient may be somc~what less than ~Y1e RDA. Food plans d.eveloped ~a m,eet the RDA wQUZd be expected ~o prouide generous amounts of nutrients for most, but not necessarily all, persons. When nutri~ive va,~.tzes8~ for average selec~ions of foods within foad groups are assvmed, the plans pro~sride the nutritional gaal.s ~or food energy, p~ot~xn, cal.cium, iron, vi~ami.n A va3ue, thiamin, ~ibo~'lavin, niacin, and asco~bie a~id; anr~ fa~ provi.des no more than ~€0 percent af the food energy. The iron enrichFaent 1~vel for bread and ~1our proposed by the Fooa and Drug Adm.~nis~ra~ian a.n 1973 was~assumed in ~he developmen~ o~ the plans. I~ that level is not adopted, ~he p.~ans for some sex-age categories will n.ot prov3de the n.u~ritional goa1. f'or iron. However, all plans provide iron in excess of the a.mount specified by the NAS-NRC as likely to be #~irnisY~e~. by a balanced and vaxied c~i~t--6 mg of iron/~OdO kcal--when current enricYu~en~ level.s are assumed. Zron-fortifi~d cereal is recom~aended for a.nfan~s and childxen 1, '~a .2 ye~rs a~' age . The v~tamin H~, vitam.i.n B~~, and magnesa.uz~ conten~ of many foods ~z~ the pJ.ans is not known. 1Vevertheless, a rough estimate was made of leve~.s pxo- videc~ by the plans. Plans fi~x~,ish mor.e than ~he RAA ~'or vitamin B~2 but do not meet the A]7A for vi~amin B6 and magnesium for several sex-age categories. P~ans that meet the nu.tritional goals for vi~amin B6 and ma~nesi~m can be developed, but reqizire excessively large auiounts of vegetabl.es, fxui~, and cereal--two to three ~imes as much as consumed by' sa~ne sex-age categories in 1965-65. Such distortian o~' foocl consu~npt~on is no~ jus~ified in view of the limi~ed food composition da~a available for ~hese two nutrients. Therefore, the ~oa1s u.sed in developing the ~~ans were adjus~ed to assure that -~he pl.ans provide 80 percent or more of ~he RDA fox vita~nin B6 and rnagnesium. Phosphorus levels af food.s i~ the plans were not calcu].ated but axe belxeved to be well above the RDA. If iodized sa~,t is used, the RDA for iodine wi~.l be me~. ~nsuffiC3en~ reliable information is available on the content in foods of the four other nutrients for which RDA are set--vitamin D, vitamin E, folacin, and za.nc--to make reliabl.e estimates of levels provided by the plar~s. 8/ See page 12 ~orinformation on nutritive values of fi'oods used. 8 s _ . _ . _....:., . .A , . '- . ,N ; . '- . ,A , . '_ A ; . . , • . i ~ ~ ~ ; i ~ , ~ ~ , ; ~ . .- :~s f,~ ~ i A1.~owances are not specified by the NAS-NRC for some dietary factors of adequa~e diets. An exa~.ple is linoleic acid, an essentaal fa~ty acid found in large concentrations in many oils that come from plants. Notable excep- tions are olive oil and cocanu~ oi1. Ma~garines, salad dressings, mayonnaise and cooking oils axe usualZy made from one or more vege~ab~e oils. Also, die~ary fib~r is necessary for t~e nox~nal fu.nctioning of ~he int~stinal ~ract. ' Goad sources af fiber ~nclude who~e-grain cereals, fruits, veg~tables, and ' leg~n.es, sueh as dra~ed peas and beans. ~.97~+ Food Plans and 196~ Foad Plans The 1g7~+ p~ans di~'fer ~'rom those developed in 1.96~+ in several ways . Ger~eral.~.y, a11 three 197~€ plans contai.n cons~derably less eggs ,~o~atoes , anc~ dark-green and deep yellow vegetab3.es ~han the i96~+ p~~s. ~n the devel- ~ opmen~ of ~he 196~ plans, amour~.ts of eggs a.nd c~axk-green vegetables consumed were ~.ncreased great~y, especiall.y to provid.~ iron. Tn the 197~ plans, ~ cereals, flour, and bread w~th iron added provide a~arger share of iron. Amoun~ts o~' potatoes and dark-green and deep yel.low vegeta'b~es in the ~97~+ plans, although smal~er than amauxx~s in earlier plans, are nof~ smaller than - those in the food consu~p~~on patterns. The 197~ ~.ow-cost plan for most sex-age categaries contains slightly more, and the modera~e-cost and liberal plans sl.ight~y 1ess, mea~, pau.ltry, and ~~sY~ th.an ~he earlier p~ans. However, the more expen.szv'e pla.r~s con~ain appreciably more dry beans and peas and nv.ts than earlier plans. Ary beans, cereal, bread, and ~'1.our groups are impo~ta~it in a.11. plans, especially as souxces of iron, ~'i~amin B6, anc~ magr~esium. The amounts of selected ~food groups a.n the 1961+ and ~q7~+ plans a~ low cost and n€oderate cost for a fa.mi.ly of four (cauple and children 6-8 and . 9-Il years) for a week are as follows: Lovr-cost plan Modera~e-cost ~lan Unit ~96~+ lq'~~+ ~~ 19~~ Milk, cheese, ice cream quart 16.5 i6.0 17.5 ~9•~ Meat ,}~oul.~ry, fi sh pound 11. 5 ~2. ~+ i7 . 2 15 . 8 Eggs doz~n 2.1. 1. 2 2.~€ 1- 3 ~3ry beans and peas , nut s pound ~. •~ 1•~ • 9 ~- • 2 Vegetab~.es, fruit povxzd ~0.8 33.3 ~+3.5 39•2 Grain produc~s ~ pound 1.2.5 1~.5 11•5 1.0•3 Cost of plan, September ~q~1~ ..................... $~+1+.~'0 $~5.60 $56.60 ~57.10 ~' Weight in terms of cerea~., floux and t3~e flour in bakery products. 9 II. ~evelopment af the 197~ Food Pla.z~s Mode1 for Food Plan Developmen~ A quaclratic programing mode~ was used in ~he development of ~he 197~ faod plans.9~ It selected, ~or each sex~age catego~y; the op~imum plan-- the amoun~s of 17 fpod groups that repr~sented as li~tle.change ~rom the amoun~s of ~he food groups used (food cons~ption pattern) as was necessary ~o ~eet speci~icatzons. Specifzcations were set for the nutrient content and cost of ~he total p~an and for quantities for each af the food groups. "Char~ge" was measured as the sum, for ~he 17 food groups, of the weigh~ed squared devia~ions froz~ ~he am.ouri~ of food gro~zps a.n the consumpt3on pattern. ~.'he r~reights were set to cause deviations to be minimized on the basis of the percentage change ~ather tha.n change in pounds of food groups. `~he sqv.a~ring of weighted d~viations resulte& in sma1~ changes in amounts of severa~ ~'ood groups, rather than a largc ehange in on~ group to meet a specifica~ion. A published computer program.1~~ was adap-ted zn conjunction witn the d~vel.opmen~ o.~ ~he mode3. Food. econom~.sts, nu~ritionists, and ma~heraa~ticians se~.ected and pxepared inpu~ data, defiz~ed the speci~'ica~ion,s, derived ~he equations, ad.apted the computer progxaan and eva~uated the results of each tria 1 rtan . Data Used~in DeveloPing the,PZans Data required were as f'ol~.ows : ` l. ~'ood consimm~tion patterns--amounts {pounds) af 17 food grot~.ps~~~ used in preparing foad for a~reek for each o#' 12 sex-age ca.~egories and fo~ pregnant and nursing women (ca~egories). 2. Nutritional val~e of food groups--amounts of faod ~nergy and 3.7 n~.trients prov3ded by a pourad o#' each of the 17 foac~ groups. ~/ Model developed by Joseph L. Ba~int.fy, Uriiversity of Massachusetts, in consul.ta,.~ion ~ra.~h Brucy Gray', Judy P. Chassy and Betty Peterkin, Consumer ar~d Food Economics Tnstitute, Agricultural Reseaxch ~c~rvice. 10/ Rav~ndran, H. Arunachalam, "A Computer~Routine for Quadratic and L~.near Progra.uuning Prabl.ems." Communications of the Association fbr Com- puting Mach~nery, ~nc. ~ {9):818, Sep~ember 1972. 11/ Accessories, the 15~Y~ grou~ shown in Tables 1-3, was considered as f~hr~e separate groups--cof#'ee, tea, and eocaa; soft drinks, punch~s, and ac~.es; a.nd ~.eavenzngs and seasonings--in developing the plans. 10 ~ .~ - ' ~ ~ ' g ~ s ~ ' 3. Pxice per pound af each of 17 food groups. ~. .Nutritional goa~s--total amounts of food energy an~ ~2 nutrients to be provi~ed by the plans for eac~ af the ca~egories. ' S. Maxi3num cost of the p~an far each of the categaries. = 6. Limzts on quantities of food.groups in p~ans ~ar each of ~he categories. Faod cansumption patterns.--TYze 19~~wb6 ~ousehold Foad Constmmption survey data were used to estimate quan~it~es of 17 ~ood groups ~or the pregara~zon of ~eals and snacks for persons ~n the sex-age cat~gories. ~ouseholds used for est ~nating ~hese quantit~es for ~he three plans were se~ected by ~he money value of fooa they used ~er person in a week. ~ Households were firs~ put in order by ~ne money value o~ food they used per perso~. Those from th~ 2~~h to ~he ~9th percentile {W3~$ ~OOd costs from $7.00 to $$.99 per person pe~ week in i965-66) were ~sed as the basis for ._ food consumption pattexns for the low-cost p~an; ~hose fram ~he 50~h to the ~' 76th pereentile ($9.00 to $11.99 food costs) for the moderate-cos~ plan; and ~hose from the 7~~h to the 92nd p~rcentile {$12.D0 ~o $15.99 food costs) for . the liberal plan. Households w~~h ex~remely high ~ood costs were exc~uded. ' Detailed in~ormation on food consumption of ~hese groups o~ households is presented in Household ~ood Consu~ption Survey 1965-66, Report No. 1~. (See fao~np~e ~/.) ~or each of the ~hree groups af survey households, the average cost of ~ood used was slightly higher than the des~red level of cos~ for ~he p~an. `~'h~ consumption p~tte~n of such households ~epresents a moxe costly way of eating--a way o~ eating that migh~ be preferred if a 1it~le more money than ~he plan a~~ows were available for food. Food plans based on these patterns re- flect, insofar as possible, the preferences of hous~ho~ds for a more expensive assor~~ent of foods. The shaxe of food purchased for use by ~he survey households in the preparation of foor~ for various ~ami].y 3nembers is not knowti. But amounts were estimated by using informati.on on ~he average amount of food eaten (in~ake} by individuals. (See ~'ootno~e 3/•} To do ~his, average in~akes of foods from the food groups for ~aersons in the sex-age es.tegories were weighted by the sex-age composition of the selected households ta estima~e the average ~n~ake per ~erson in the households. '~he ratios of the intakes for the various sex-age categori.es to ~he esti.mated average intake per person in the selected households were then applied to the a.verage amoun,~ of the faod group used {in terms af weight as purchased} per person by the selec.~ed h.pusehalds to estimate the amoun~ of the food grou~ used for ~'ariaus sex-age categori.es . . 1.1 Amaunts of the 17 food groups for each sex~age categary were ~hen increased or decreased proportionately to provide the nu~ritiona~ goa~ for food energy--RDA plus allowanc~ for food discard {see page 12). Food energy prov~ded by the food groups for a sex-ag~ categary may have differed ~xom the goal for several reasons. ~or example, more or less fqod may have besn eaten than was required ~o provide the RDA, or the discard of edible food due ~o p~a~e was~e, spoilage, and the Z~ke zn the household may have been more or Zess than the amoun'~ a7.l.owed fox~ in the p~.a.n. In ad,justxng amounts af faad groups to provide the nutritional goal it was assumed ~hat a~1 food groups were eyually a~fected hy such dif~'erences. The ad~usted. amounts of food groups for a sex-age ca~egory naake up the food consu~-ption pattern ~for the category used as a basis ~or the p1,a.xi. Nutritive value of food ~roups.---Average nu~ritive values per pound of 17 food groups used by selected survey households we~e used in ~he model to estimate the nu~ritive va1~.e of various combinations of ~'ood graups. Values were es~~.mated for food energy', protein, fat, to~al saturated ~a~ty acids, 1~.nol.eic acid, o~eic acid, ca.rbohydrate, calcium, iron, magnesium, vitamin A val,ue, as~orbic acid, niacin, riboflavin, thiamin, vitamin B6, and ~sritamin B~ . For c~rtain items--fatty acids, magnesium, vitamin B6, and vi~amin B~2-- es~imates were based on values for on~y a lima.ted n~amber of fooas in the food groups. Nutritive va~ues for the edible portion of ~'ood per pound of food as purchased, Prom "Compositzon of Foads...raw, processed, prepared," USDA, AH No. $; "Pantothenic Acid, Vi~amin B6, a.nd Vitamin B~2 in Foods," USDA, HERR 3G; a.nd uxxpubJ.ished da~a, were ~the bas~.s for ~he estima~es. Values were adjtxsted, whez~ ne~essa~y, f'or vi~tamin "1.osses during cooking. For mea~, discard of drippings and one-half of the separable fat we~e assumed. For bread a,nd flour, enrichinent levels for thiamin, riboflavin, a.nd niacir. adopted in 197~ and to become e~'fec~ive a.n January 1.975 W~xe assumed; a.nd for iron, th~ levels pro~osed in i973 w'e~re assu.med. Priees_ of_~'ood groups.--Prices of foods paid in 19b5-66 by suxvey' house-- hol,ds selec~ed for ~'ood consvmption patterns (page].1.) were t~.pdated by using the percentage change in ~rices of each of about 100 food.s, from the f~ime of the survey to 1971+. (Th.ese fooc~s are routinely pri.cea in several. major cities by the Bureau of Labor S~a~istics.} Updated survey prices were weigh~ed by aanounts of foods used by the selected hous~holds to deri.ve grices per pound of the 17 foo~. groups used in devel.opi.ng the plans. Nutrit~.onal. goal.s.--~he 197~+ Recommended Dietary Allowances provided the basis for ~he lower limi~ for #'ood energy and nutrients in the p~ans: ~DA for food energy, protein, ca~cium, iron, vitamin A val.ue, t~iamin, ribo- f~.avin, niacin, vitamin B~2 and ascorbic acid; and 80 percent a~ the RI7A ~or magnesium and vitamin B~ ~or a11 sc~x-age categori.es (see page $). The ].ower ~.imits ~or nu~rien~ts include an a~lot,rance above the RDA to ~over the dis~ax~d of edible food. Such allowance ~s necessary because ~he quan~ities o~ foods stxggested in the plans re~resent food as it enters the ~.2 ~ a ~ : ~ g ..~ kitchen, some o~ wh3ch may nat be eaten. ~he disca~d of ine~ib~e parts of food, such as peelings, bone, and excessxve ~a~, and ~he ~osses of vi~amins in cooking, is allowed for in th~ nu~rit~ve values used in evalua~ing the plans. However, there is ~it~l~ information abaut the am.oun~ of edib~e foad discarded in~households during preparation as plate was~e, or because o~ spoi~age. Many survey househoZas,.e~pecia~ly those with relatively high foo~ costs, purchased ~oods in amounts considerably greater than re~uir~d to pro- vide their ~ood energy needs. Appreczable discard of edible food was the~e- fore indicated. To allow for a reasonable discard of edi~l~ ~ood arsd not jeopardize the nu~rztiona~ quality d~' ~he plans, the RDA ~or food energy and all nutrients were ~nc~eased by 10 percent in de~ining ~he lower limits far the 1ow-cost plan, by 20 percent for t~e mod~rate-cost p~an, and by 30 ~ercent for ~he ~ibera~ ~lan. Up~e~ l~mits ~or ~ood energy of 15 gercent, 25 percen~, and 35 pe~cen~ above the RDA respect3vely were used in deve~op~en~ of ~he pla.ns. Upper 1ev~ls were no~ set ~o~ nu~rients exc~pt fat, whxch was limited 3n a1~ plans sa that it provided no ~ore than ~0 percent of ~he ~ood energ,y. This ~evel a~ ~a~ is Iower than found in av~rage die~s in the U.~. but higher ~han the level (35 percent} recomm~nded by ~he American Heart Assocza~ion. Tn the ~9~~ edition of the Recommende& ~ietary A3lowances the Heart Association r~cominen- dation is mentioned, but NAS-NRC does ~ot S~]EC1~1' a znaazimuzu level of fat in die~s for the general pop~alation. No J.imi~ on chol~st~rol in ~he platas was imposed. However, eggs--a ~aod containirig consi.derable cholesterol-- were limited to ~+ per persor~ per week. Maxirr~um cost of food. ~lans far sex-age cate~o__rzes.--A zaaxizn,um cos't for each sex-age cat~gary was prede'termined to help ass~are ~ha~ (1) costs would conform to the general cost lev~:~ (per capita cost) desired for the p~an a~ad {2} there wou.ld be an equxtable dis~ribution of money for food among sex-age categories. The general, ~ost levels o~' the three plans were set to approximate t~.p- ~ dated ~'ood costs of survey households in the second, th~rd, and ~'ourth quar- til.es on a dzstributior~ of househo~ds by money value of food per person per week. Food costs o~' households were adjusted to al.low for the p~archase of Id, 20, and 30 percen~ above the cost ,of food needed to provide the ~{AA for food energy. The cos~ aJ.lowance for discard. of edible foad is f~herefore can- sisten~ wi~h allowances for discarcl in ~he nut~~tional goa~.s and the food cons~np~ion pat~erns. `~o de~ermine eg,uitable costs fbr ~he sex-age categories, differences among categor.aes both in the basic cost of providing ~he nutr~tional. goals. anci in the co~t of exis~ing food consumption patterns were considerea. Such differenc~s w~re approximated from the cos~s a~' ~wo p~eplans--combina~i:~ns of food g~oups in the pat~ern changed as lit~le as was required ~o meet the nt~.tritiona.~ goal.s--one af~ l,east cost~ and the other with no 3.iani~ on cost . Cer~ain limits on c~uanta.ties of ~'ood groups, as described beZow, were ~.mpased. These preplans and ~heir cos~s ~re~e determin~d for each sex-age eategory by using the quadratic programing model. Equitable costs w'ere determined for a~ the categories by subtracting a constant propartio~ of ~he diffexenee ~e~ween costs for the two preplans from the cos~ of ~he more e~pensive preplan. The proportion used was se~ to resul~ in ~he per capita cost far the p~an as defined in ~he preeeding paragraph. Limits on uantitzes of~food rou s.--Upper limits of twice the ast~ount o~ food groups in the food consump~iorr pa~~ern and lower limzts of one-half the amount wex~e i.mposed., except for ~he fat, sugar and soft dra.nk gxoups, for which no zp,ore than ~he amount in the pattern was all.owed. {The l.imits o~ twice and o~ one-half the amounts of food groups wex~e no~ found to be binding in developzng the plans.) Upper &11C~C. ~.OW2x' limits on the ratio o~' the amoun~ of f~.aur to the ~ amount of leavening a~ents and seasonings were ~.mposed. Cer~ain other limits on quanti~ies of ~aod groups were investiga~ec~ ~ut no~ used in ~his food plan revisxori. Food PZan Devela ment--A Continui.n Pxo'ec~ `~he main~enaazce of the USDA foad plans--~he~r dev'elopment, their in~cr- p~etat~.on thra~.gh p~b~ications for leaders and consuz~~rs, and -the periodzc estimates af their costs--is an ongoing projec~ in the Consumer and Faod Eco~omics Instatute. The p7.ans are evaluated, and revised as requi~ed, when n~w informatian on food consaunption, fooa pric~s, food cout~osition and nutri- tianal needs becomes ava,ilable. The 197~+ plans were developed by using the most recent, comp].ete, and reliable information available; hawever, such xn.fo~natzon has ].imi~ations. Current fbod consumptzon in U.S. households may be somewhat different than indicated by the 1~65-&6 s-urrrey data. However, USDA's annual estimates of the disap~aearance of food (zxa~ional food supp~y) a.nd Supermasketing magazine' s annu.a,]_ st~.dy of cons~amer e~penditures in grocery s~ores shaw no dramatic changes since ~.965. These stuclies, though, pxovide in~'ormation only for the cou~try as a whole, not fo~ househo7.ds a~ dif#'erent cconomic levels. Averages-~-average amounts of' ~'aods consumed and average pri~es paid by groups of sel.ec~ed households--were used in developing the 197~+ ~lans. More infor~a~ion on variation and factors affecting variatian in food consuznptzon and #'ood prices among hous~holds and varia~ion in foocl pa~terns o~' individ.uals in households of different sizes would be usefi'ul. Such information will be provided by a proposed nationw'i.de study of #'ood consumption. Wi~h ~he ex- panded data fra~ the n.ew study, new methods ~'or developing and costing the plans car~ be ~xplored. More compl.ete composition data on a wider variety of foods wi1.I be forthcoming frou~ the Nu~rient bata Barak--a repos~tory for food compositian. data being develaped zn the Consumer and Faod Economics Ins-~i~ute. 'Phis additional informatian ~rz1.l inake possib~e a~nore complete assessment of the nutri~tional qt~.ality of ~'oods in the plans. l~+ t ~ s ~ ~ ~ s ~ ~ III. Estimated Costs ~or the Food P~ans Costs of faods i~ the food ~lans are estinated each month. {See page 22). Average prices paid for almos~ 2000 different foods by survey households in 19b5-66 are used as a basis far the estimates. These pri~es ref~ec~ the assartment of con~ainer sizes and brands, ~he dif~erences in quality o~ food seleeted, and the price levels of the store of puxcrase ~or families who ~se food at different Ievels of cost. Procedures used in updating costs af t~e plans with these prices are as fo~lows: 1. Prices gaid by se~ected survey hauseholds are updated by using the percentage change in prices of a List of about 100 caxe~~lly defined foo~s from the time of the survey to the month of the es~imate. Prices for these faods are col~ected routinely by the B~ea~ o~ ~abor S~atistics (BLS) from a representative sample of stores in selected ci~ies across the country. For example, if stxrvey househa~ds selected as a bas~s for the low-cost p~an paid an average price of 60 cen~s a pound for ground beef in ~965-6b and the price for g~ound beef callected by BLS in December 197~ is 50 percent high~r than the price collect~d by BLS in ~965-66, a price o~ 90 cen~s (b0~ + 54~ of 60~) wo~.d be used for grovnd beef in figuring the cost of ~he low-cost plan in December ~97~. Prices of cer~ain o~her low-cost cuts of beef that were used by sea~vey ~amx~ies, bu~ are not pri~ed regular3y by BLS, would be increased~by 50 percent also. ~he percentage increase in th~ BLS price for other beef cuts wou~d be used to update pric~s paid by survey households for the numerous remaining cuts of beef they ~s~d. , 2. The upda~ed pr~ces for foods in each foad group for each of the ~hree p.~ans are weighted by the a~srerage aanoun~s of foods used by ~,he survey househol.d.s to derive a price per unit--~aound, q,uart, ar dozen. ~ 3. The prices per una.~ are then mult~plied by the number of units of the food groups in the plans for th,e dif~erent sex-age categories {'Tables 1-3) . to detcrmine the cost of food.s from eaCh #'ood group. ~. Costs far the food groups for each category are to~aled. These tota~s, rounded to the nearest 10 cents, are re~~ased as ~he cost of faod at hoFne for a weekc. i3nrounded ~reekly costs are mul~ip~ied by ~.333, ~~~e~ rounded ~o the neares~ 1.0 cents to estimate the cost for the month. , The September 197~ costs for the ~97~+ food plans are shown in Table ~+; eomparable cos~s for the 19b~ plans are showri ir~ ~abi~ 5• ~'he costs of the ' three 1971~ plans for many ~amilies are similar ~o cos~s for the earlier "'~""'" p2a,ns. Ho~rever, 1.9'7~+ plans for preschool. chil.dren and teenagers accoun~ for a smaller par~ of the fam~ly food buclget, and plans ~'or women 55 years and over and for men 24 years and avex, for a larger share, ~ha.n did the ear.lier plans. ~- 15 IV. The Food ~1ans and Faan.ily Budgeting ~2/ mhe USDA ~aod ~1ans (Tables 1-3) and ~heir costs (Table ~) can be used ~ as guides in working out ~oo~ budgets far ~amilies. The costs for the food _ p~ans a~e guxdes to ~ow mu~h money a family ~ight reasonab~y spend ~or ~ood. '~he food plans sYtow the kinds and amoun~s qf ~oad that ~he ~'amily anight pur-- ~~ chase,or obtain. in o~hex w'ay's, to provide w'ell-bala.nced meals and snacks for fami].y mez~bers . Selectin the Plan I ~~ ~ =~ Z'he fa~iily may sel.ect the plan--low-cast, modera~e--cast, or liberal-- ' ~ ~o follow in.one af these two ways: i. ~ - i - - . l. Select the p~a.n that costs the amount that o~her ~'amilies, siini~.ax ' ~ ~ ~;3~ in size and incom~, spend for food. on the average. Th~ food plans that cou].ct : be followed by us~.ng the anoney that ~amilies of di~'ferent sizes and incoznes ~ spen.c~, on the avera,ge, are snown in Tab~e 6. To select the plan, locate the '--~ co3~ that corres on~.s to ti~e number o~' '~ ~ p pe~sons in the famil,y. `~hcn move • down this column to the poi.nt opposi~e ~he family income af~er Federal and ;' Sta-~e income taxes are cled~uc~ed. Select the plan shown there. 'E, _~ .. !. 2. 5e1ec~ the plan tha,~ costs about the amount the family currently ~~ „ ~audgets (or would like to~ buc3get) for food. To find this p~.an, figure the ~ f costs for the three p~az~s for September for the family, using ~he costs in ~'able 1+ and the procedures below. Then compare the costs for the plax~,s wi~h `., -.~ ~ the amount the famil.y bud.gets for food to fincl which plan best fits the ;, ~ 5, budget. ~ ~. ~ E ~ i' 'I'he Cost of the P,~an i~ .• :~ r` • Use '~ab1e ~ to figure the cost of fol~.owing the food p1a.z~ fflr the #'amily: ~~ ,~ ; I: 1. ~'3nd ~he week~.y cos~ ~'or each person eating from fami,~y food supplies . ~ .. Zist the amount opposite the age and sex of each person as follows: ~ ~- • For fa.mily me~bers who eat ai~ meals at home (or ~arry meals from ~ ~. home, such as lunches or picnics), use the weekly cost given in ~~ Table ~+. ~ • F'or family members who eat some mea.ls out , dedu~~ 5 percent ~'or ; each meal not ea~en a~ home from ~he cost in the table. For '~- exampl.e, if a chi~d ea~s ~unch out five times a week, subtrac~ ! ~. 25 per~ent or one-four~h of the ~ ~ , , Gost shown ~'o~ the chilc~'s age ;:. group. - ~; . .: 12 For addi~ional a.nformation on food money management, see Your Money's ' ~Iorth in Foods, U~DA, HG-183. Single copies are availabl.e free from the .. Office of Commuriicati.on, U.S. Departmen~, of Agriculture, Waslzington, D.C. 2o25a. a,:~ ~..-' . • l::,vi r~ • ~.6 .F . '_ . .N - . '- . ,F . . •~or gues~s and others who occasionally eat with the fa~nily, list 5 p~rcent of the cost in ~he ~able for ~he p~op~r age group for ~ach meal. Suppose grandmo~her eats her midday and evening xneals with the faanily every Sunday. Add 10 percent, or one-tenth, of ti~e au~aunt for w'omen of h~r age. 2. P1ext, total the costs listed and ad~ust ~he tota~ if there are more or ~ewer than four persons t~sually eating at the family table. Costs in ~'ab~e ~+ are for individuals ~n fami3.ies of four persons . Ad.j~.stment is necessary because laxge ~ainilies tend to btay ax~d v.se foods more ecanomica3.ly ~han sma1.3. families.. ~~ the f~,m~.ly has-- ~. person ..............add 20 percen~ 2 persons .............add 10 pereent 3 persons .............add 5 percent ~+ persons .............ns~ as is 5 Pe~'sons . . . . . . . . . . . . . subf~ract 5 percen~ 6 or mor~ perso~s.....subtract 10 percent Com arin ~he Cost of the P~an with Famil Food E endi~ures Compare the cost of the plan for the fami~y with the amoun~ af money actually spe~x~ for food eaten ~.t home d~ing a week. Da not coun.t the amaunt s~en~ a~ the grocery stare for non~'ood items, such as soap, cigaret~es, paper goods, and pe~ fbads. The cost estimates do not include such i~ems, which account for over 20 cents of every dollar spent a.n su~ermarke~s. ' ~f the a~coun~ spent is about the same as ~he cost of the foads in the plan, i~ is suf'f'icient to provide nu~ritious meals. If it is considerab~.y ~nore, the family probably could use sa~ne help ~.n holdi.ng food costs down. If the a.mount is a gr~at deal Iess, ~he faanily may no~ be getti.ng the ; assortment of-foods needec~. ~ . Necessaxil.y, ~he costs oi the USDA food. plans are only rough guides to spending. The amount a fa~aily spends may be more or ~ess, depending on: • what foods ar~ selected. • where the fami3.y buys a.~s food ' • how much faod is prepa~ed at home ' • whether some of ~he food is produced at home • how caref~ally the #'amily pJ.ans and b~~.~ys ', • the i~upor~ance the family places on food in rela~i.on to other . ' ~ fa.mily needs . 3 Spending ~he amount that the foods in th~ plan cos~ does not au~omatical~.y ].ead to well-balanced~meals. A diet ~hat incl.udes a variety of different ~. kinds of foods is needed ~o supply the nu~r~ents for growth and good health. • ~'ollow3.ng the selected food plan is one w'ay ~o help assure that family members get the nutrients they need. Amounts of ~'oods ~o buY to follow the plan can ; be estimaf~ed for the family and compared with amavnts ~he famil.y bt.~ys ~a see - what, if any, changes are needed to fa~low the p~an. . 17 T~e Food Plan for ~he ~ami~y t3se ~able ~., 2, or 3, which shows ti~e amatsnts o~' food g~oups in the plans for men, women, and children of di~~erent ages, to figure the amoun~ of food in ~he ~1an for the family. 1. List the amoun~s of foad graups oppos~.te the sex a~d age o~ each person ~ata.ng fro~ the ~amily food supply as ~oilo~rs: • For ~'am~.ly merabers who eat a1~ meals at home {or carry meals from home}, use the amount given in the table. • Fpr fam~ly members who eat some snacks or meals out regularly, deductions shou~.d be ~nade-- --from the food groups containing the foods eaten away, if possible.~ For example, i~ a family member bt~ys a doughnut and a ha1~-»pin~ o~' ma.~ . a* work five marnings a week, deduct from the bakery produc~s graup the weight of five ~.oughnuts and from the milk group ~.2~ gua~rts o~ mi1k. --from a1.1. fo~d groups, if whole meals tha~ 3nclude foods from all or most food grou.ps are eaten away. Deduct 5 percent of the sugges-ted amount o~ each food gro~F :for an averag~-size mea~ eaten away. Dec~uct more or less than 5•pe~cent if the meal is ~usual~.y Zaxge or small.. • For gues~s and a~hers who occasianally eat with the fa.mily, add 5 percent of the amount a#' each food group suggested far the proper age group for each meal. _ 2. Next, tatal for a~l persons 1i.s-ted, the amaunts of foocl groups to find the amour~~ of food suggested in the plax~ for the fa,r~.ly for a week. Faod Used by the ~'a~nzly Total the amount of food purchased (or brought into the ki~chen from the farm or garden) that is used to prepare meals anc~ snac~s for the family for a we~k. Da this separate~.y for the food gro~.ps in the food plan. Before amounts ofi' variaus #'oods in a group can be tota~ed, ~hey mus~ be converted to the amourits a~ a comtnon uni~--pottx~ds and decz.mai parts of a paund, for exa~ple. Most produc~ and meat is sold by the pound; many pro- cessed foods show the net weight on the ~.abel a.n ounces. To convert ounces ta decimal parts of a pound, use the tab3e be~ow: 18 . ~ . ,lr.i~."~.LS. bf ,' . ,d . '_ , ,A . '- . . - ~ . ounces pound pUxxces ~ound ';~ ~ -___--__~_ . 06 9 -~-------- . 56 . ' 2.---------- .12 10 --------- .6~ ~ ~' 3 ----~___--- .1.9 ~1 --------- 6g l, ~ ___--__--- .25 ~2 --------- .75 ' 5 --_--_--_--- .3~. 13 --------- .81 ': 6 -------___ ,3g 1~ --------- 88 ' ~ .._____--- .1~~+ 15 --------- .9~ ; g ---__------ .50 1b --------- ~. aa Mi].k cheese ice cream.---Tota1 t~h.e anaou.nts of fZuici milk and beverag~s made from dry ar evaporated mi~k used. Attd ntilk pradu~ts, couriting as e~}ua1 , to one quart o~ mi.1k: G o~ur~.ces of na~uxa~ or pracessed cheese, 2-1/2 pounds of cottage cheese; 3 pi~ts of ice crea3n or zce: milk. ', Meat, pou3tryz ~'ish.---Tota1. the weight in pour.~ds of all meat, paul.try, , and fa.sh used. Add ~the approxi~n.ate weight o~' the meat, poultry, or fi.sh ' containec~ in comm~rciall.y prepared mixtures. Fox exa.mpl~, if about one-- , fourth of a 1.-pauxkd meat pie appears to be meat, add .25 ~o~as of ineat to ' the meat group. Dr beans and eas nu~s.---Add the weigh~ of pes,nta.t butter, dry mature beans, peas, and lentils, azid shelled nu.ts used. T~ processed dry legumes are used, s~uch as cat~.ned pork a,nd beans, blackeye~. peas, bu~~erbear!s, and ~he like, add only .33 pounds #'or every p~und used.. Vege~ab~.es and fru.it.--These grougs--dark-green anc~ deep-ye1.~.ow vegeta- bles, ci~rus fruit and tomataes, potataes, and other vege~tabZes an.d frui~-- ~.ncl.ude items purchased raw, canned, frozen, and dried. Groups, excep~ pota- toes, incl.~a.de juices a1so. To~al the weight of the foads in these groups.as brought in~o ~he kitchen with these exceptions: l. For frozen ~on~en~tratecl juices, add the wexgh~ of the reconsti~uced juice, or the weight on ~he can ~3.mes ~+• 2. For dehyc3.rated potatoes, add th~ we~ght of an eqla.al aznoun~ of fresh potatoes, or the w~ight on t~.e package ~imes `~. Add the ap~roximate w~igh~ of vegetable or fruit in. canned or frozen mixtures used. ' F'lour cerea]. bread baker rodue~s fats and oils su ar an~. swee~s , ' accessories.--Total the amounts of these faods by the~r weight. Include only , the amounts used c~uring the wee~. 19 Comparin~ the Foo~ Used with the ~ood Plan If ~he amoun.ts of groups of foods used in the week are sirr~i~a~r to those in -the selected p~.an, ~he famzly' probably has a good diet. Howevex, ~3ae pla.n is or~ly one of maazy ways Poods cax~ be combined to ge~ a good diet . Meals are not necessarily poor if amounts of foods use~. a.re not exact~y as suggested. The amourit o~ food purchased may differ from tha~ shown ir~ the plan because of the form in ~rhi~h foods are purchased. For exa~mple, the amounts of vegetables and frui~s in ~the p].an assuzne that fresh, canned, frozen, ancl dried items are purchased in propox~~ions typical of average cons~p,ion. If ~the fami~y uses fresh vegetab~es and fruit a].most exclusive~.y dtzring certain ti~.es of the year, the amoun~s used sYzottld exceed the amaun~ in the p1.an ~y abou~. 10 percent ta a11ow for the greater amo~t of re~.se. If on the other ha.n~., frozen and canned ~ruits ancl vegetables are used ex~lusively, arnaurtts used ~nay be about 1Q percent b~~ow amourits suggeste~.. Tf during a given week, most cuts o#' m~at use~. have a hig~ percen~age of bone and fa~, such as spareribs, shank, chickcn wir~gs, and bacon, the quantity used shoul.d be a:, much as a.thix~d higher than the plan suggests. However, the plan as shown is a suitable guide i~', as is usua~. fibr zbost famili.es in most weeks o~' ~he year, some fresh and canned and some frozen vegetables and f'rui~ a~e used and the meats select~d includ.e some bony ana some ~teaty gieces. If' mo~re '~han ~he suggested amounts of dark-green anc~ t~eep-ye~low v~geta- bles are purehased, a corresponding deCrease in othe~ vegetabl.es and fruit can be made. Amounts a#' the "other" gro~zp, how'ever, cannot be substituted for the dark-green and deep-yellow wi~hout x~edt~.cing the amoun,'~ o~' cer~ain nutrients in ~he di~t. FOOC~. needs ~.a~'~'er because of the si~e arzd ac~i.vity ofi persons . S1.ight7.y more or ,1ess than ~he amottn~s o#' f'oods in the ~la.n rnay be neede~. ~o sa~isf~r appetites and maintain desirable weight for some fatni3~y members. For example, amounts of fats and o~.~.s, sugar and swe~ts, ar~d certain accessories, suci~ as so~'t drinks, suggested in the pl.ans cauld be reduCed somewhat to 1ow~r cal.ories with.out jeopardi.zing th~ nu~ri~ionaZ qual.ity of ~Y~e diet. Large differer~ces between food used by the family aazd that in '~he plan may show up w~aknesses in the diet. Nutri~ive value of diet.--If much less mi.lk is used than the p~an cal~.s for, some members of t~e family are likely to get less calcium an.d possibly less of the B-vitamin, riboflavin, than is recom~tended. Tf muc~ less vegeta-~ b1.es and frui-t are used, di.ets may be short a.n vitamins A and C. TY~e use of sma.Iler amounts of cereal proc~ucts than are called for in the p~.an ma,y resul~ in shortages of certain B-vitamins and of iron. Variety in meals.~--The plans are designed to of#'er cansiderable variety in ~n.eals. If the faanily skimps an some food groups--such as vegetables and fruit--and fill.s up on others--ce~eals and ~bread, for exampl.e, meals may be mono~onous, as we11 as being short in sazne nutriezzts. 20 . .~ ~ ~ ~ . . ~; ~~r,;.-~,t~~. , ,A . '_ , ,A ~ ~ . ,A Foad waste.--Use of much moxe ~ood than cal~~d for zn the plan probably indicates overeatxng o~ food waste. Excessive was~e may oc~ur in the prepara- ~ion of ~ood or as ~used 1ef~overs. Buying ~oa much of a pe~ishable food ar buy~ng food of poor quality ~ay result in waste too. Excessive cost.--Waste ~esu~ts in unnecessarzly high food cost. A1so, if large a~nounts af the more expens3ve foods--mea~s, far example~-are used, costs wi11 be higher than estimated ~or the p~an. Selectin~ Foods Within ~ood Groups Appe~izing meals can be prepar~d by using any of the three plans. However, greater variety, including more of the expensxye faods, is possib~e in the lxberal plar~ than in t~e iess expensive p~ans. ~n each p~an some expensi.ve a~d some inexpEnsive ~'oods can be selected, as ~s typical of b~ying prae~ices of r;tost families, regaxdless of the amoun.t ~hey spend for food. The average prices for ~'ood groups shown be3.ow, those use~. in figuring the cost of the tY~ree ~aod p].ans ~'or September 197~+ ('Pab~e 1~} ,~nay serve as a guide. I~ow-Cos~ Moderate--Cost ; Liberal Milk, ci~eese, ice cream (m~.3k equivalent)......... Mea~,, poultry, fish.....,... Eggs ........................ Dry beans and peas, nuts ( dry she].Ied weight }°. . . . . . Dark-green and dee~-yellow vegetabl.es ................ Ci~ru.s fruit, ~omatoes...... Potatoes ............... .... Other vegetabl.es , f'ruit . . . . . Cereal ...................... F~.our ....................... Bread ............. ........ Other bakery prod~.cts....... Fa~s, oils .................. Sugar, sweets ............... qt $0 . ~+~ $0. ~7 $0 . 50 ~.b 1. og ~. z7 1. 26 dz -75 •76 •7a Z~ .$3 .91 1.i3 ~.b . 28 . 30 . 31 lb .23 .2~ .21+ 1b ..17 .~$ .20 Ib .28 •30 •31 1~ .50 -52 .5~ lb .2B .32 .32 ~b . ~+a . ~~+ . ~6 1.b . 67 . ~2 • `~'8 lb .66 .70 •73 1~ .'S7 - 62 . 66 Lks~s of foods for a month for a family of four, typical o~ those used in cos~ing the plans, are av'ai~a3~le on reques~ f~om the Consume~ az~d Faod Economies Ir~stitute, Agxicultural Research Service, U.S. Department of Agri- culture, Hya~tsv3lle, Md. 20782. These lists, basec~ on average amounts of ~`aad us~:d by suxvey families, axe nat in~ended as a marke~, list for any ~'amx3.y to use in shopping #'or fooc~. 21 Ho~ Cos~ Esti~ates and Additzanal Informa~ion About the Food Plans Can ~e Obtained The cost of foad a~ home ~or the food plans is released a~ the begznning of the second manth fol~owing the mon~h of ~h~ estima,te. For examp~e, October estimates are released the first week af D~cember. Costs a,~e released in tfi7^ee ways: {1) Food and Home No~es, a week7.y ne~s~ett~r prepared primarily for the news media by ~he Of~ice of Cammunica- tion of the U.S, Department of Agriculture, carries the costs each ~non~h. (2) Quarterly issues of Faamil,}r E~onomics Review publi.shed by the Consumer and Food Economics Institute, Agx~icul.~t7xal Research Se~vice, U.S. Deps.rt~cer~t of Agriculture, present the cost for a recent man~h. {3) The Cans~er and Fooc~ Economics Zns~~;~~ute mails the cos~s for ~he 3rd ~nonth of each quarter to a list of persc~ns requesting them shortly a~ter the costs are es~im.a~ed. Add~tional ~n#'ormatian abou~ ~he new USDA ~'amily food p~ans ~ri1.1. be pr~sented or announced in f`uture issues of Fatn~~.y Econom~.cs Reviewr. ~ x W ~ ~ O ~ O ~ w 0 ~ 4 P~ O 4i v m 0 U 3 a ! ~ ~ m ri m E ~ m IO G1 ~ ~ ~o ~ a Q ~ ~ ~ ~ $ ''~',I U] N ~ w m p "~'~~ W m k ~ ~ . C ~d ~I ~ A Fq+ P~ ~C! ~ ~ a~ w a! m~ Fe ~I ~ U N N ~A ~ I o v a~ '~ v y N W O ~ ~I ~ 0 P. 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N ~O W r-1 r-I r-3 ri r-I cv ~ o a~ m rn o cu ao ~ 6[V uY r-I O~ [V c"1 M O r-F r-I r-I N r-i [V N N N-7 .~ O O~ r-I t*1 ~ ~O rn N N N N C~t v1 M If~ rI~A O Q~Cn rl ~O In N N-~O cn cv cv m cn .x cn.~ w .x ~n ~a w~ o . . . v,w v~ rn~ ~.~ m ~ 3 rn ~n rn~o ~~ a rn ~ ~n m m ~~~ n~ cu ~-r ~ c~ cv o ~~otirnrn o00 0 00 000 N (~'1 N N M -7 -7 ~ .7 -* -7 -Y ~ -7 ~O ~O N~+"l [- a0 .7 tD crl fn r-I ~n c0 ~P 1!\ N If~ O 1f~ Q~ ~- ln ~O 1f~ N -7 ~O rl o,-i ~-i [u c~i cv m.~ m ~i m cv cn-x O l~ r--[ .7 ~D -S Q~-7 ri (*1 N r-i ll1 1I~ [~ u'\ 6~ ti-7 N-S ti ~D ~D O O N N li~ M f"7-7 Vl u'~ u'~ N C~F . 1!~ ~*'1 !~'] u1 l1~ - I I 1 I I I I 1 I I I 1 1 1 ! 1 1! I I[ i I I I 1 1 1 ~ '~ ~}y p! 1 I I I ~ i i I I m ~~ d+ ~ I F F ~ ~tF~~s~j m F I 1 I } ~ N cG Fa NF.~ H~ ~ ~ ~ I d1 N Gf m ~ N N v m 1 1 1~ i a` 1 I iU ~ ~ ~ m ~ ~ ? ~i T~ ?~, 7~. 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G ~ N ~ ~~ ~~ F4~ ~ U C7 • U TA W ri ,{ ~ ~ ~ cQ V ~ N ~ro~ ~~~ v ~ ~ ~ a° ° m ° o ~ ~ O N +} •^ 4-t ~ ~ o 0 0 0~ •a o m m .~4pp' ~ Re 'r~ Rri ^ O O t," F+ u1 \ N ~ N le ~ O A C1 rl ~'d ~ '~ f.~j ~d N ^ Gg! °~w ~mp~ u °1~., ~ o YQ11 ~ 'd F +a dl 'G ~ fy m 7pJp ~ 4+ I+~ ~ f~ U m W ~ ~ ~ N ~rl ~~w ~~~~ o~ ~''wa°s. ~ ~'~a o s°K m v, a m r~ o ~•H a1 ~a~~mb~~ ~~ O m m~~ N ti 4-i +~ ~~ a.~~t~~~o~o ~,d 4e y ~0 4-~ q Wr~-~ F~ W 4~-~ S~ O Sd W U1 4~t •rl ia P~ td H O N~ V f-~ N m r~ ~~ 07 ~~ N~ ~ +s~~,-{ ~ ~d f. ~ ~dr~ ~ C ~ i~' ~ atl O O W ~ 7 m U•rl ~ U Fa ~°' m of.='~.zamv3 ~s-~iv v q M 1~ ~ ~1~r{~~Im~1 ~ l~e ~ H ~ rt~ v N ~ m Fa ~ ro O 4~-~ W O N ~ ~ ~ r-f a b O W ~ N O U 1 ~ ~ ~ N ~ D ~ 1 N r-I ~ E f y ~ N v c0 T N P- M ~ r-I 4"+ O ~p O~ p~ 4 O~ ~d I U fr ~ i-~-7I O L .~ O~ l0 ~ ~D .~ O+ u~ rrl n0 t+1 ln P- L~ N ~ U N r-I .--I N O f+] ~7 N r-I [+1 CV N f*1 [r1 ~ 6' +~ ~ ~ 4-r ~ G1 G N W ~~ ~,N ~ O m }.~ +~ aS 97 O~ c0 w~i [+1 rt a~ f+7 ~ v~ ~O [rf tn [~ i-i m v~ o ~ ~ ~ N ¢I ,a ~l N O o . . ~ ~ r-1 Q~ -i . -i O ~ O~ aD . . L [O O . . ~ N Cl o '~+ +~ P . r ~ + ~ •.+ o ~ a~ 7, , ~ ~ N N ' '~ u-~ N ri ~O ~ ' ~ In ln O O [~ [O \D ~ ~n ~O ~ ~O O~ 7 ~L1 ~ k}' ql ~ ^C5 . + ,~ y .o~ ,a O r--i .~ ~tl ~4 . . . . ~ CO . . . . . . .~ . . . 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M O~ I!~ rl Ll $~ Q 6 ~, ~ b +~ i F+ O W w 7 f*l M r~1 ~ ln -7 ln ~n u~ en ~ ~n ~O ~O ~ q ~ . ~.V 't. U O cn ~ ea ~ ~ F'' c < a y O ~ U • r-I .~ •rl o `" a ~ a.+' o° i~ AI ~ rn~n c- o O~ GO w~S -7 ~u o 1 u1 C? O~ rn ~O ~r ~n N m c~ o m ri ~D I~ Sy •rl ^ k • Fa ~ , ai ~ • ~ ~ U ~ i~ O r-f i--I rl N W r-1 rl rl r-[ r-i rl N N p U W N ~ ~ ~ M U ~ri 'b N F S GI ~\ i` }y cd ~~ O Q~~ ~O ~ r-i ~' (~'1 N rl N.~7 O~ N~D GO ~ N C." rl 4-i i~ J~ ~ ~~ ~ l I -1 (V .? O~ ~4 ~T [~ O~ O~ ~O cO O t1~ I- ~ ' N rd N O~ N - U yS"y Q . - O ri ri r-I N `~ CV N N N N f~'1 (~'1 [r1 ~+ . i. F ~ N Gl ~ C] ~ ~ ~r~i +~ $ W [ C O~ O O ~ N~ N C7 a ~ ~ 9] N ~--I O S ~ U.C W U Ul ~ N QJ ' ~ W r-I ~ fv 00 'a ~..i rl I r-i O~ O[- u1 '~ N[~'1 ['rT Ja . . . . c0 l~ Q~ -7 -7 u'~ . . O L~ . !~ 1 N In W . 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N ^~N m ~ a~ u~ ~ N N r-i w •a a~ N k ~ ~ ~ ~d ~-7~ ;'' D ~~w ~ i~ Fdl W ~ a~ w r-I s°1. a I N U N N N P •r{ ~ O v ~ ~ ~ m > w 0 ~ ~I ~ ~ m ~ 1 -~ ,~~! ~ al U ^ D i~ ~ ~ N ~ ~ P ~x~~ a~ m ~ y ~ v K] 'd ~ N ^ ~ ~~~ R Fk ~ ~7I Q C C af W z°~ Y,1 ~~~ ,~~ '~' rl ~ ~7 ~ R ~ N ~ x~v '-l N Fi W ~ a G7 U r~j ~ U N .~ `.+~ 1y ~ ~ [>. Fd [ O~ tf'+.-7 r-I r-I L~ ~O .~7 N O~ l~ ~O O C1i 'a 1 O O~ S-7 N • J('~] lf~ aD O~' ~O N~ ~ N ~~ U O ri N fv'1 ~ V'~ (vl r-I ~ M r-I ~7 ..7 +~ F+ 4.a d ~ ~ aS ~ 41 4K ~ •~ ~ O N O h- ts~ CO c0 O O O O~ W-7 t~ [~ N +~ +' °1 ~ c~s cu m o m ~ ~ .x cv o o rn aa • . ti ao o . . w o-i . c m ~ a ~ ri ~ ~ ~ .-~ ,~ o ~ ~ P ~ ~•~o a ~ u,mv~o~ cu~u, ~ ~tia ao~nco ~ ~~ 01 ~ o ~ .~ ~n c~ o~ o rn . rn ~r, ~o .~ .~ ~ ~ ~ v ~ . o . . . . . ~ . . . • . ~ ~a o ~ x ~ % ~ ° ~ s ~ ~ o a i ~ ~ ~ In c0 (~'1 l r-i til ~O C- U"+ N N u'~ CO ' i-~ N ~ 61 ~ ~-i 6 a1 ~ O f*1 M Cv ~O ~ ~ L~ O~D v\ M N ~ rl ~~! t O ~-I ~ r-I N ~-d ~^I rl ri r-I rl H ~ ? ~ ~ 'd u m ~ °1 wm~ s . ~ ~ v~ N O~ c0 Q~ p a0 N p c+'1 ~ ~ O N r-1 \O 01 O~ 01 -7 ri . 7 Crl N N O~ ri t~ [~ I 'd U r- a1 H ~ o ~~ .~~.-i ~ ~~ ~~~ ~ ~ ~ ~ ~ ~ u~ Fi 4r ~ 3 td •ra C} O [7i N ~ N CO L - O~ e--I ~O O+~D .~ O~ ~I -a [-.~ 'd +> (d U ~ o cv w m v~ . . • v, ~a ~o . . ~r, ~ v, v, ao co co w s, m i a o ° ~ . . o a , ~ ~ ~ ro w . ~ s . o o a ~ ~ -7 r- ~D tr~ ~ u~ -7 01 O~ rl \D -7 O tn 3 4a 7 ~ ~ ~D O h-~ W O ~ ~ 6~ CO L~ . . . c0 . C- L~ . . [~ N h^ . . . rl 3 S. S Q> O ~ O r-[ ~ ~ hp N ~ C 71 { 4 ~4I~I m ctl O a~ 1 U ~ ~ ~ O 4r 4~ W Q7 ~~ ~ r-S ~ LO rl M N~ O~ l~ -7 .^l ' N t- ~D 4-~ i4 ~ H l~ r-i r-l C1t oa ~n ~ O~ 6~ f+ 1 a0 -7 e--I ~O ~ N~ 0 ~ }a ,7 ~7 ,7 cn ~O ~n ~O ~O ~ ~O ~n W~ L`- . cd i~ 7. U O ~1 ~a~ ~c~ ~' ~ w o ' u • ~ ~'~ •~+ o w ~ ~ ~ ~ +~ ~o a, v,co ~ c~ ~ v~ co .~ ~;+ .~ ti ns ~~ ~ ~ v'" °~ ~ O ln GO r-I -7 • V+ O O~ ~D CV M r-I [ O U dl U N 00 O a1 p - r-I rl r-I N rl r-I r-I r-I ri r-I r-I ~ U fn ~,a ~ Gl ~R ~ . ~ -~Y la 'C3 r~ ~ Q1 0 o r- u-+ ~n ~ rn~ c~s ~n ~ ~ cv .-t ao m i w+> ~ ~O If~ l M ri O~ N ln u~ r-I .? h- N~ ~~ iU O~ ~ O~--I ~--I N M N f+'1 m M f`'l M [+'1 ~_ 7 ~2 ~ ~ d ~ y ~ A a 41 ' q ? G ~ W ~' ~ ~ O ~ v w `~ ~ u a~ a i dl u~ L4 r-I f•'1 +--I N O ~d ~-i O' N ~O ~O ~D ~D ~O l~ ~ .1-' ~ ~ .-7 M M.~ -7 . . . . ~ If~ ~D . ti . ~~O . L- O~ 6~ . . • ~ ..~I r-I m t~5 ~ ~ ul o m ~v ~' ~~ ~ m '~ ~ ~ ~ N u O ~ O N +~ • ^ W ~ ~cf ~ ro ~ ~ h- M l0 Qti O Yi (~f O~ ~ O u'~ ~O aO ~ ~ 9 O 'd O N r-1 r-[ N f+'1 (+'1 . . . . u~ Crl [rl . r-I . N N . . ri N N . . . ~~ QNl td ~D ,~ o ~ ~ a ~ ~a~v u, ~~ O O N ri N U~C f+'1 o r-I -7 O ~' 'r o o O 7 ~ ~ O ~ O o ~ ~ o O o .7 .S .7 .o r-I ~I • F~1 ~~ ~ ~ U v lC ~~ N E ClF ..7 f l S l -7 - - . - - O V O ~a a~ m a~ L ~ W U R G l .C O ~ , p x O m ~ i ~d Y. a ' r~ Ct r- w rn m ti ~ ai ~ w i ~~ t~. N ti ti+n ca 'x O~ O M r-1 O t- a~ m u'~ u'~ oD .~ Ul Q~ m C- -S 01 F~ d q N C7 n. { O CV N M.~ .7 tn~p In m~ M in tsl V}.~ W W ~ P q a ~'~G ~d td , O C 7~r i ~ a.' ° ~x~P o ° aa ~ s . m m a m a~ c~ o • c~ ,~ ~. ~•~ ~w rom~dms~- .~ N ~} k -7 ~D ~ l71 rl L`- 00 .-? -S N N ~ ri ~O N O u! W- +' ~ O~ N O SV N u~ ~~o cu c-~o .o rn~ w~a a a m m o a ~D .? ln l~ N [~ L- m m ~O f"1 M tn I!~ ~ ~ 'd ~ Ng ~ W ^ F4 r -I m W W ~d D m td 4t .rl ~i a~ a f F. cn ~ O+~ I f. ~ ~~ N ~-i ~'d C U O I 1 I ] 1 I I 1 1 I I 1 t 1 1 I I i i 1 i I I I I I 1 td N$ $ l r ~i.~ •.~ C rl F L~ ~d ~ W I 1 1 1 I p I 1 1 1 1 y I 1 I 3 Vi 1 I 1 N N N }.~ 7w fa ~ i ~+ I ad ~ 1 I N N it H Tl I I 1 ~+ I 1 I d I I 1 V! r }.~ ~'d F, a 0.~ +~ 7'd ~ q~ 'd 'b r-{ ~~ 77 rrJ N N ia m~ z, s, w ~ t~3 Rl 4f a a~ m ~ m t q1 td a~ v I I 1 m i.N i + O O o o a, w O` •ra +~ O 6p a~ u•~ ~zolm z ri ~ o u ti aCm afm .~mm N ~,~Y, ti ~ Gl ?~~ •• c0 s. ~ ~ t0 W V f. ' s 4 U] ~ O k. W 3 H U }. +~ Y~ al N C `~ `ra '~a .~' O~-7 N? N 0~.~ ' . N OJ •rt ~ N N i C O ~ •• N7 +''> 21 O rl rl .-[ ~ ~ N ~ a0 .-i '• ri rl ~n Or 1 I I }a O ~ r-I ri u ~ 3 I 7s } O 41 ~ r ~ A •rl +~ \ .k ~ ~ `' ' ~ ~ l Ol •rl I I 1 1 ~--i N~fl O ~ ~ N O ~ Le '-II~~ i~ 1~~~ C N~rl ~ t ~~ ~ L~ r-I M~D 01 ~ r-1 r-I N u'~ ~ r-i N ~n W Z W S~i +~ E ~ 25 ~able ~.--Cost of Food a~ Homel~ Estimated for 1g7~ ~oo~ Plans at ~hree Cost Levels, September ~97~, U.S. Average Cost for ~ week Cost for I month Sex-age graups ow-cost Moderate-{ Liberal Low-cost Moderate- Liberal ~an cost lani 1an 3an cost la Ian ollars I Dollars Dollaxs Dal~ars Dollars Do~lars FAMTZIES - Fam~ily of 2, 20-54 yrs. 2/.. 26.7a Fa~nily of 2, 55 ax mare 2/.. 23,60 ~'arnily of ~, preschool children 3/ .......... .... 37.70 Famil.y o~ 4, schaol children ~/ .............. ~+5.b0 znr~TVT~u~r,s 5/ Cnild: 7 months to ~ year....... 5.10 1-2 years ............... 6.10 s-5 years ............... 7.30 6-8 ~ears ............... 9.50 9-11 years .............. 1I.80 Niale : 12-1~+ years ............. 1.2.7a ~5-~9 years ............. 13.9~ 20--51~ years ............. 13.50 55 years and over........ ii.80 Female: 12-1.9 years ............. 1i.20 20--5~+ years ............. 10.80 55 years and over.~. ... 9.70 Pregnan~t ................ 13.~0 Nursa.ng ................. 1~+.20 33.60 ~0.30 115.90 1~t5.10 Z7~+.10 29. ~0 35 . o0 102.60 .~.27. 20 ~.51.80 ' k7.oo ~ 56.30 1b3.~+0 203.ka 2~3.90 57,1fl 68.5o i97.8o 2~+7.20 29b.6o , 6.30 7.ka 22.20 27.10 32.10 7.50 8.go 26.~+0 32.50 38.7a g.oo ~o.8a 31,bo 39.00 ~6.90 ~1.80 1~+.20 ~+a~.~.o 5i.2o 6~.50 ~~+.$a ~.7.70 5~.30 6~.~0 76.80 15.7a 18.9~ 5~+.$0 68.20 8~..70 17.~+a 20.90 60.~+0 75•3o go.~+o 17.oa ~0.50 58.50 73.60 88.60 i~.7o 17.60 51.30 63.70 76.~+0 13.90 ].6.50 ~+8.70 6o.io 7~.7a 13.50 a~~.~0 ~+6.90 58.30 69.70 i2. o0 1~+.20 ~+2 , o0 51, go 61.60 i6.~o ig.6o 57.ga 71.20 8~.8a ~.7.60 2~.. 00 b~.6o ; 76.30 90.90 1/ These estimates were campu~Ged from quan~ities in food plans published i,n ~'ama.ly Econom~.cs Review, Winter 1975. The costs of the food plans were first es~imated. by using the average price per pound of each fooa group paid by urban survey families at three selected food cost levels in 1965-66. These prices were ad,justec~ to current levels by u.se af Retail Food Prices by Cities rel.easec~ period~cal~y by the Bureau of Labor S'~atistics. ~~~ 2/ Ten percent added for fa.mily size adjustment_ 3/ Man and woman, 20--5~+ yeaxs; children, 1-2 and 3--5 Y~ars. ~ Man and woman, 20-5~+; ch~.ldren, 6-8 and g-11 years. 5/ ~'he cos~s given are for individuals in ~+-pexson families. For indiva,duals in otY~er size families, the ~ol.lotring ad~ustments are suggested: 1-person--add 20 percen~; 2-person---add 10 percent; 3-person--add 5 percent; 5-person--sub~,rac~ 5 percent; 6--or-more-person--subtract ~0 percent. 26 ~ . .9 . '_ , ,A ~ ~ • . ~ .A • . ~ .A • Tab~e S.--Cos~ of Faod at Ho~e 1/ Estimated for 1q6~ Food Plans at Three Cost ~evels, September ~97~, U.S. Average Sex-age groups 2/ ow-cost Moderate-- I,iberal Low-costi Moderat~ ~an cos~ lan~ 1an lan cost la.r Dollars . Dollars , Dollars DoJ.lars ~ .Uolla.rs FAMILIES j Family of 2, 20-35 years 3/ i ; 26•5d 33.50 Fa~ily of 2, 55-75 Y~~xs 3l : 21.60 ~ 27.80 , Family of ~€, preschool ~ ' children ~S/ .............. ~ 3g.2Q ~+8.30 ', Fami].y of ~; school ~ ', children 5/ .............. ~+~+.~0 : 56.60 ~ INDNI~UALS ~ . . ~ Children, uiider 1 year..... 3-3 years :............... 3-6 years ................ 6-9 years ................ Girls, 9-12 years... ..... 12-15 years .............. ~5_20 3rears .............. Boys, 9-12 yeais........... 12-~5 years .............. 15-20 years .............. Women, 20-35 years......... 35-55 years .............. 55-75 y'ears .............. 75 years ard aver........ Pregnant ................. NursS.ng .................. Men, 20-35.years........... 35-55 years .............. 55-75 years .............. 75 years and over........ 5,00 ~ 6.20 6.40 ~ 8.00 7.70 ~ 9.80 g.50 ~. 12.00 10.8o i z3.8o 11.80 i 15.30 12.10 i 15.10 1.~..10 ~ 3~+.10 ~3.00 ~ i6.9o 35.00 ~ 18.go ~~.lo ~ i~+.io ~ 10.70 ~ 13.;0 9.00 i 11.bQ ' 8.10 i 10.34 ~3.io ~ ~.6.30 ~.5.30 ~ i8.8o ~.3.00 = i6.~o : 12.10 `. 15.20 ~ lo.6a ~ z3.7o 9.90 ~ 13.10 ' ~+0.80 ~ ~.15.30 ~ 33.1o I 93.50 58.30 68.go ~66.ao ~.93.9a b.9o 9•50 11.70 l~s .90 ~6.00 ~.8 . 30 37.80 16.90 20.00 22.bD 16.80 16.10 13.70 12. ~+0 i9.~.a 2z.oo 20.30 ls.~o i6.4o 15.70 i~5.~+0 a.2o.sa I 2a9.4o j Libera~. lan Dollars ~76.70 1~+3.1.0 I 252.60 I ~~+5.50 ' 298.30 2~.50 ~ 26.ga 29.90 27.80 ~ 3~.7fl ~+~.30 33.~+0 ~ ~+2.50 50.70 ~~.. ~.0 ~ 52 . 20 &~ . 50 ~+6.bo ; 59.70 69.30 5a..3a ! 66.10 79.20 52.30 ~ b5.5o 77.1a ~8.00 ' 61.io 73.2a 56.2o ( 73.30 86.&0 64.go ' 82.oa ; 97.90 ~8.30 61.00 ~ 72.So ~6.30 5g.6o- ~ 69.So 38.g0 5a.oo ~ 59.20 35 . 30 ~ ~~+. ~Q I 53.80 56.~o i 70.60 . 82.90 66.io $i.6a ~5.~0 56.50 71.20 87.80 ~2.30 66.00 79.So ~6.io 59.20 70.90 u2.9a SH.~o 68.00 1./ These est~mates were computed from quantities in footz ~l.ans pu~lished ~n Fam?1y_ Ecanomics ~eview, October 19b~+. The costs of the food pl.ans were first estimated by u~ir:g tk~.e average price pEr pound of each food ~rou~: paid by urban survey f'ana- i~ies at thr~e selected incor.ie l.evels in 1965. These prices ~r~re adjusted to current levels by use of Retail Food Prices~Citi.es released pExiodically by the Bureau of Labor Sf.a~Gistics. 2/ Age groups include the p~rsons of the first age Iisted up to but not including those of the second age la.sted.. 3/ Ten percent added far family size adjus~ment. ~±/ Man ard waman, 20-35 years; children, 1--3 and 3-6 years. 5/ Man and woman, 20-35; child, 6-9 and boy 9-1.2 years. 6/ The cas~s given are for individuals in ~+-person fa.riilies. For individual.s in other size familiES, the following adjustments are suggested: 1-~erson---add 20 percent; ^c-persan--add 10 percent; 3-gerson--add 5 percenfi.; 5-person--subtract 5 percPnt; 6-ar-more-person--subtract 14 ~ercen~.. 27 ~ ~ ~ ~ ~ o 0 ~ ° i ~ o ~, i u~~ ~ +~ ~ c~ m t~ x., .~ ~ ~ ~{ ~ ~I ~ ~I ~n ~ ~n ~ ° ~ ~ v ~ ~ . a 4~ 3 ~ ~ r-I ~ ~ ~ ° ° o ~ a ~ ~ ~ • ~ ~ ~ ~ {° c n r n y-i o 0 U U r-I ~' N ~ ~ m r i +~ +~ N S -a ri fi •~i \ ~ tn u~ +~ +~ N ~ ~ I ~ I ~ ~ ~ cd R+ ~ ~+ ~ ~~ ~ ~ ~ ~ ~ ~ ~ o ~7 a ~ ~ ~ ~ cd U - ~ ~ ~ q) U~ U~ ~ ~ O O O ~ I ~ :~ 1 ~" U7 r-I +~ +' CU tV . ~I ~I ~ ~ zS ~ (~ U U T~ ~ Fi ~ ~ c d .~ ~ ~ rd ~ ~ O O O O •ri ~n a a ~ ~ ~-a a~ ~ .~, u~ +~ +~ ~ ~ ~ ~ ~, o 0 flS ~"., O D U ~ O 7~ I I ~ 4-s ~ll rl I O O cd cd rd cd ~ ~ ~ ~ I I 1 ¢ l a1 47 4 cn 3 ~ ~ TJ .~ ~ ~ ~ o a ~a ~ ~ ~ ~ .~ ~ ~ ~ ~ O O 4-i O y, 1 1 ~3 c~ r{ +~ cu d) ~ ~ ~ ~ ~ `~ ~ ~ c d ~ O c d c d p c d c d ~~ ~ v~ ~ ~' ~ ~ ~ a i a i a i a i N '~r 'd d ~ ,Q ~ ~ O ~ ~ -1 ~ ~ ~l ~l ~ cd r-I f~ _'-_ - -- - - ~ ~ ~ ~ ~ ~ d ~ i o ~ ~ ~ a~ ~ ~ ~ ,~ O +~ ~ ~ ~ c~i~ O 0 v ~ [fa N N ~ N {s +--I ~ ~d ~n P, .~ Q ~ ,~ t!] ~ ~ ~ cd ~ ~ ~ ~ ~ ~ o ~ v rn ~ ~ •,~ ~ CI' U7 N ~ ~ ~ r-l ~ ,--I •~-i •rl '~ ~ ~ v a1 R Sa+ O ~ W ~ ~ ~ .~ ~ ~ ~ ~ ~ cd Ri ~. N r-I U •r~-s ~ c,-{ ut cU O ~ ~ ~ ~ ~ ~ ! r j .. i - .. ~ . `~ _ . -- t3 ~ ~ -- - 4-s ~7 ~j O ~ " O O ~ j [n j . ~ O i3J ~ , S~+ i O O •ri . 4-+ \O 41 ^ O O O O O .y r-I Ul ; - O ~ ~ •,~ .,~ i ~ N Q7 O O O U~ ~ . r-I U O r-I O ~ cd '. . ~ ~ ~ ~1 3 L$ 'r'I ~ {~ ~ 'C~ ~} '~ ~"'~ . H ~ ~' ~ ~ p 7 ' - r U r- I C ~ ~ +~ -1~ ~," ~ • ~ ~ ~ ° ° ° 0 0 ~ a v ~ o o >o o v~ ~~ m u~ ~ ; • . ~ ~ ~ o ~ ~ ~ ~ . ~ ~~ g ~~ 28 ~ ~~ ~ .. NAT~ONWIAE FOOD CONSUMPTION SURVEY--TMPLICATZONS OUTLODK~$O aqrcwnne n a vu~a sercr,q T3. MARK HEGSTED Administratar, Human Nutrition Cen.ter, SEA-USDA At the Nationa~ Agrice~l~ural ~u~lopk Canference, Session ~~11 Washington, D. C., 3:35 pm, Tuesday, November 6, 1979 What conc~.usion.s can we or should we draw ~rom the data available so far? : I prefer to begin by noting some of the ~.~.mitati.ons, or possible limita~ions, i~ tl~e data so that we doxz't over3~~erpret ~he findings. T~-e average household or the average person doesn'fi reaZly exist. So, ~urhile average values are imporzant and flag changes in consumption, they never teYJ. us quite what we wou~.d ~.ike to kzzow. If consum~tion of ;. something stays the same, increases or decreases as a whole, various gro~ps waLthin the population can be expected to show di~ferent t~en.ds. ~ The nnore the da~.a axe broken. down iz}.to speCi.fics, the more useful the infornlation is nutritionally. On the othe~ hand, individuals withzn any group w~.11 also vary su~stantially. We cannot monitor the intake or nutritiona,l status o~ every indivi.dua3., so we do have ~o deal wi~h ' groups. Whatever we conc~ude, ~he limita~ions of statist3cal data need to be kept in m3.nd. .- Although it is not very useful in he~ping to interpret data, it is ~ at least worth notin,g that questians can be raa.sed about the re1.~.ability ~ of data co~.l.ected in such surveys. The £ood supplq is no~,r exceedingly ~' comple~ and becomes more so aIl the time. Our.knowledge of food composition always ~ags behind our needs and. always wi11. Some of the apparent cnanges in. consumption may xe~lect i.nadequacies in the datia base and, thus, our interpretation may change wi~h rime as the data base improves. ~ Neverthaless, most af us believe that consumption data are a reasonable zef~.ection of what groups of people do although we know that they do no~ reflect wha~. individual.s do. ~e ave~'age v'alues reporter3 here agree reasonably we11 wi~h average val~.es repo~ted by HANES, for example, whic~ gives us some confidence. Nevextl~e~.ess, ~here is s~il1 relatively Zittle hard e~ridence to compare what people eat with what they say they eat. Additional effor~s are required to improve our methodo~.ogy al~hough ~ I do not expect major improve~ents other than, perhaps, improvements in methods to h~ndle the informat~.on coJ.~ec~.ed. ' ~~~~aL ---~-w 1• 2 • As Dr. Pao has ind~cated, the tota~ food consump~ion of Americans-~- pxacticaJ.l.y across the board--appears to ~e a~ a very lovr level. This inspita of the fact that we are as ~z.g and fat as we ever were and obesity ~ay be gaining on us. About the only intezpretata.on passa.ble at this time wou7.d be that Ame~i.cans are becom~ng increasingly sed'entary. Tt raa.ses man.y questions. Can optiimal heal,th be achi.eved by simpZy reducing food. zntake to contraI. abesi~y? A1~rhough many people have a firm faith in rhe ~6enefits o~ exercise, there is little hard e~ridence on what is achieved by various amounts af exercise. Tndeed, as wi11 be emphasized by the report of the Panel on Obesity of the Ame~a.can Society of GlinicaJ. Nu~rition., which should be published in Aecember, there remain many questions about what ~s actual~y achieved by weight reducing programs even when they are successfuJ.. Obvi.ously, for Americans as a w'ha~.e, the emphasis upon weight and obesity over tk-e past man.y years may have reduced food consumption but has no~ achieved what is thought to be desirable. ° These 1ow levels of food consumption make it increasingl.y dzf~icult ~ror many A~nericans ~o ach~.eve the rather generous Ieve~s of nut~ients specified in the Recomumeztded D~.etary Allowances. The Food and Nutrition Boaxd has repeatedly warned rhat consumption o~r Iess than the RbA daes no~ mean an inda.va.dual is deficient"in that nutrien~, yet we must also assume that ~he Food az-d Nutr~.tzon Board does believe thar consump~ion at these J.evels is desirable. Wha~. are we to make of the proposition that the average American woman consuming a mi~ed and well-balanced diet cannot abtain the RDA for several nut~rients? Tt is one fihing to conclude that a propQ~tion of any group is a~ rxsk of defica.ency because of poor ~ood choice or inadequate supplies. It is soinethzng else to de~i.ne the average American at risk o~ de~ic~.ency. ~ These low 1evels af consumption are of inte~est a.n that recent estzmates place the nationa~. food supply at about 3500 calaries pex . person per day. The data you have heard this morning indicate that ~ about 2900 af these calories actua~.l.y enter the housenold but only I8- 1900 calories are actual~y cansurned. Where dr~es aJ.~. of that food go? Do we really waste al~nost ha3.~ of the total food availabZe or feed it ~o c~~s a~,d dogs? How much redundancy in our total food supply is required to adequate7.y nourish our pop~lation? We can al~ list many factors whi.ch encaurage waste--the decreasing size of famil.ies, the way foods ~ are packaged, the way foad is served in restau~ants, etc. Yet, it should be o~ conside~abl.e i.nterest to find our ~cahat actualJ.y happens. Are - there 3500 calories of edible ~ood? Tf we envisage a limitation in food -. supp~.~es some 10 or 20 yea~'s down the pike, there would appear ~o be great oppor~unit~es ~o~ conservati,on of food ~,n rhe sa~ne way that there ~. ~ are opportunitzes for conservation of energ~r--the two are not unrelated. _ 3 •• The data are encauraging in that they indicate ~he spread in dolJ.ars spent for foad an~ the kinds of food consumed ar various income levels is dimi~ishing. The pragra~ns of ~he pa.st 10 years have assa.sted the lower income groups sa that they more nearly partzci.pate ixz our abundant food supply. At the saiae ti.me, 3 percenr of all households report that they do no~ have enough food, and thi.s rises to 4 percent in the low-income groups. As Ms. Hama has emphasa.zed, this zs stz11 a lot of peop~.e and much remains to be done, especially in a cauntry that rtnay waste nearl.y half o~ the total food available. Secretiary ~exgland has warned us t~Zat we shauld be very c].eaz about the problems of the paor when w~e ~alk about food costs. It ~s important to note tha~ although we continually complain about food costs and other ~aults of the food system, for most Americans, food costs are low compared ta most of the wor~.d. Most Amera.cans would not wi1„ling~.y trade what American agricul~ure and our food systiem have achaeved witl~ that available in other parts of the worI.d. Incidenta~ly, it is of substantial interest in terms of the tatal wor~d food problem to note that the average ca~orie consurnption of A~nericans at 18-1900 calories per day is nat greatly d~.~ferent from that repar~ed in man.y o£ the devel.oping couzztxies where undernutrition and malnutrition are common. Yet, how many Americans are hungry? There are pro~~ems o~ definition as we11 as distribution and, again, how much redundan.cy in food suppli.es i.s actua~.ly needed to mz.n~.mize or prevent undeznutrition. ~ ' I avoided the rerm ma~.nu~rition in the last sentence because there is abundant eva.dence that Americans are not optimally nourished and ~hat 9 a ma~or problem is excessa.ve consu~tnpti.on.--excessi.ve consumption of fat, ~_ , cholesterol, sugar, sa1t, and a7.cohol, as we11 as tota~. ca].oxa.es. The . la~~.er, as Z have indicated, is somewhat Y~ard to square with fihe apparen~ ~_ 1eve1 of energy consumption, obesity, and estimated energy requirements. ~'his does not mean we are not concerned with essen~zal nutrients but, as ~ the gapers ~aday demo~strate, we are sti11 caught to considerable degree in rraditional methods or areas of concern. Although rae are concerned and mus~ keep watch on consu~ption of thiamin, riboflavin, niacin, vitama.~. C, etc., ~hese do no~ ~represent the majo~ nutritional concerns of the U. S. populataon or the majoz problem areas. With regard. to essential nut~ients, the problena areas would appear to be iron, zinc, ~nag~esiuut, vitamin B6, etc.--nutxients ra~k~ere there ~s a substantial di~~erence between levels spee~fied by the RDA and consump~~.an level.s. Because these axe emerg~,ng in~erests, our datia base is less°adequate. 4 Many of the prob.lems are ohvious to a11 o~t you. Tnese inc~.ude bet~er defina.tion of requirements,, analytical methods, problems related to bioa~railabi~.ity, the eva7.uation~ of nutritzonal status, etc. We now k.now, for example, that total iron cantent of the d~e~ is probably'less important than. the fo~m of iron in the diet and the nature of the diet with which it is consumed. '~'he research ef~ort ~hat wzll be req~.ired ta provi.d~ a b~tter evaluatian here is quite cZear. Similarly, comparative data from 19fi5 to 1977 on fat, cholesteral, salt and sugar are less thari adequate because of our shifting int~~ests. These ~rere not major considerations in prior surveys. Al.thaugh Amerzcans are apparent~y consuming somewhat less fat rhan previously (which is deszrabie) it i~asnTt changed much. I expect that many are actually doing better than ~hese values ind~cat~ since it seems reasonable that a substan~ial amaunt of fat migh~ be trimmed from meat at ~he tab~.e and may not be adequately accaunted for in the caJ.culations. As you are aware, we cannot calculate sugax and salt consumpt~.on fro~ these data. Other data on total available sweeteners indicate an xncrease which, when combin.ed wzth a fa~1 in total ca~ories consumed, in.dzcates a higher proportion of the total calories in sugax and sweeteners. This is an undesirable txend. Yt is wor~h noting that the ro~e of sugar in dental caries is more related to the kind of pxoduct con.sumed and when it is consumed than the total amount consumed. The data ~.ndicate that consumption of sugar, syrup, je11y and candy has decreased, whicfi may be a favorable trend. It probably is due to greater use of sugar ~.n, processed foods rather than use of sugar as such in the household. Together with an incxease in soft drink cansumption, I conc.~ude we are not gaining in this area. Increased consumption of a~coholic beverages, again combined with a falling ~otal. ~ood cansu~nption, is probably un.d~sirable, althaugh T am a bel~iever in moderation in a1~ tha.ngs . As I have indica~ed, £uture reports ~uri].J. provide a greater breaicdown of the da~a both in terms of who eats wha~ and ~he products actually eaten, which will be instructive. For example, the data avaatlable graup eggs, Iegumes, and nu~s together. This makes sense ~n tradit~.onal te~~as as good sources o~ prote~n otlner than meat and dairy produc~s but is less tzelpful at this tizne. Prote3.n ~onsumg~ion is now at a very high level and, in general at least, 'it would seem that we need not place much emphasis on protez.n. In con.trast, ~here are vali.d reasons to encourage legume consump~ion--fiber, vegetable f~t and the current Iow levels af consumption--and so more specific data wiii be useful. Although there axe valid reasons to encourage increased consumption of dietary ~zber (and we know samething about soux~es o£ da.etary f~i~er) the ana~y~ical u~ethods ava~.lable a~re inadequate ~o deal praperly w~th this topic. .`,~ .f .f ~ i ~ t ;~ •.. ~ :- :'; ' ~ ~ . i ~; . ' 5 T~et me end by urga.ng everyone to reCOgnize both the value a~d the _ limitations of khese kinds of dara. Sfiatistical data can be exploited :. for a varie~y af purposes both legitimate and illegitimate and Z urge ', everyone, including ourselves in the Human Nutrition Centier, ro ~ry to ' use them honestI.y and constructively. ~' FinalZy, 1et me note that it is now Nove~be~ 1979 and the last data , in the suz-~rey were col.lected in Ap~i~. 1978. Given the fact that the ', data were der~ved from 15,000 households in 48 States and also included data an 34,000 individuals who consuuted upwards of ~20,400 diffreren~ ' products, it is a formidable task to groduce any kind of report. I want ~o publically cangratulate a~l those in the Consnmer and ~`ood Economics Institute for whar ~heq ha^~e achieved in the face of a~imited staff and also te11 them we confidentally expect even shoxter turn-around times in the future. U.S. Depar~ment of Agriculture _ Agricultural FOOD FOR THRI FfY FAMI LiES i Research Service ' ~ September 1976 The sample meai plan for a month shown here Vegetables and fruit. ~ ' may help fami~ies rece~ving food stamps and T' . others who want to econom~ze on #'ood ta obtain Breads an~ cerea7s--including pasta, r3ce, nutritiaus diets. The meal plan includes and grits-~that are whole grain ar menus far a month's mea1s and Zists o~F fioods enriched. and rec~pes to provide the meals for a ' famiZy of four persans. 1/ Food costs: The mor~th's menus with food lists are For ecanomy, select the less expensive foods . presented separately for four periods. from each o# the ~our ~Food groups-- Periods I, II, and III are for 1 week; period IV is for 10 days. Recipes for .• Check specials in food store advertisements. foods starred (*) on the menus are shawn ' ' alphabet~icaZly starting on page 11. * Looic at each food critica~ly: • Is it cost7y compared ~o other foods that might be served? : , The man~h's menus, which contain foods Wil~ the family eat and enjoy it? ava3lable in most stores across the country, Is there time to prepare it? ~ ~ilustrate some ways food can be comb~ned into economical and nutritioas meals. Here • Learn ~o estir~ate accurately the amount of are some tips for planning other ecanomical food needed to feed.the family. No eat- ' meats for the family. Zng pleasure or nutrients come from foad that is bought and discarded. Food needs: ~ ~ Use unit pricing to find the brand and ' Each person in the family needs a variety container size of food that costs the of faods each day to provide energy and ~east per unit--pound, aunce, or pint,. ~ nutrients such as protein, vitamins, and ~ Even if it's a 6ett~r buy, se7ect a food minera7s. To help get t~is ~ariety of only if it can be stored properly and foods-- conveniently and used without waste. • Serve meals, including a good hreak- • Avo~d foods that are packed as ind3vidual fast, regularly each day. Have servings. 7he extra packaging usualty ~ nutritiaus snacks too, if desired. boosts the price. Examp1es are ir~dividuai ~.' packs of potato chips, ready-to-eat cereals, • P7an each day's food around the raisins, and tea. . ~ four foad grougs: . • ChecEc the date on a perisha6le food. 8e ~ Milk and foods made from mi1k.... sure all of the food can be used before cheese, ice cream, ice milk, it spoils. yoghurt. MEeat and poultry, fish, eggs, dry beans and peas, peanut 6utter. 1/ The thrifty food plan, the least expensi~e of the USDA's four fa~ily food plans, was used as a basis for the month's meaZs. ~or additional ir~formatian about the thrifty food plan, haw it was derived, and how its -----; costs are estimated each month, see °The Thrifty Food Plan" CFE (Adm.)326, Consumer and Food Economics Institute, Agricultura7 Research Service, USDA, ~ Flyattsville, MaryZand 20782. • Use meat, poultry, and fis~ sparir~g7y-- usua11y no more than a sma71 serving for each persan daily. Use some egg, cheese, dry beans, dry peas, or peanut butter, too. 7hese foods provide protein and most other nutrients ~ha~ meat supplies. r~ ~~ ~~~~~~ • When buying meat, consider the amount of lean meat in the cut, as well as the price per pound. R relative~y h~gh-priced cut of ineat with little or no waste may provide more meat ~for your money than a low-priced cut w~th a great deal of bane, gristle, or fat. Chicken and turkey are often bargains compared to other meats. Fish is often a goad buy, too. One way to find the bes~ 6uy is to compare the cos~ of packages of r~eat, pou~try, and fish that wi]'f provide enough for a famiiy mea7 It may help cor~tro7 costs to set a t0~} ~1Rllt on the amourtt to spend for meat for the main mea7 of the day, or set an average amount to spend allowing for some medium and some low-cost items throughout the •week. • Use nonfat dry mi]k, which is 7ess expens3ve than fluid mi1k, tn cooking, and as a beverage at least part of the time. ~ Buy ~resh milk at a food or da~ry store ~n 7/2 or 1 gallon containers. Milk, home delivered or from special service stores, and miik in small containers usuaily costs more. • When buying vegetables and fruit, take advantage ot seasonal abundance. Foods in seasor~ wi71 be at their peak in quality and often are 7ower ~n cost. How2ver, some vegetables and fruits, e~en in season, may not be within yaur hudget. ~ ~ry ]ow-priced hrands. They may ~e similar in quality to more expensive ones. • Use whole-gra~n and enrSched flour, bread, or cereal in some form at every meal to get your money's wor~h in nutrients. Enriched bread and flour are ~mportiant for 3ron and certain 6 vitamins they contribute; fortif9ed cereals, for other nutrients as we11. In additian to ~he many nutrients they suppiy, who1e-grains, especially bran, provide fiber which ~s necessary for the norma~ functioning of the intestir~al tract. • Far econo~y, use cereals prepared at . home rather than instant or ready-to- eat ones.most of the time. When huying ready-~o-eat cereals, select those that are not sugarcoated;and, if practical, those in fami1y-s~ze boxes. Z • Co~sider tost and the quality of the fin~shed product in deciding whether to buy canvenience foods. 'The time for and interest,in cooking wiil also inf~uence choices. Some faods are easy to prepare ye~ inexpensive. Among ~hese are many canned and frazen vegetables; fruits, and juices; instant dehydrated potatoes; canned and dried soups; nonfat dry mi~k; hread; prepared mixes for making ~iSC~l~S and cakes, and same ready-to-eat and "qu~ck" cereals. • After graceries are brougftt home, check them critically. Are choices economical compared to other choices that might have been made? Were some foods bough~ that were nat on the ]~st? I~f so, can they be justifiecE as important for mee~- ing food needs, heSng real bargains, or providing a wortitwhilQ taste treat? Cost of the week's meals: Fhe cos~ af foods required to prepare meals for 7 ciays for Periads I, Ii, and III are similar. The cost far Period IU, 14 days, is higher. The costs for 7 days shown below for families af various types re~iect U.S. a~erage prices in summer 1976: E7derly cauple ..... .............. $ 21 Fam~1y of ~our, couple with 2 preschaol chiZdren . ........ 32 Family of 'Four, cou~le with 2 elementary schooi chi7dren ..... 39 Family of six, coupie wTth 3 e7ementary schooi chiidren, 1 teenage 6oy ..... ............ 5b Family of eight, couple with 3 e7ementary schoo~ children, 2 teenage boys, 1 teenage girl ... 70 7F~ese esti~ates assume that families--- --buy ali their food and prepare it at home. --pay pr4ces sfmilar to those paid by families across the country. If some family members eat meals away from home, your foad 6~i1 should be lawer than the estimate. Also, if you are an unusualiy carefu3 shopper ar if you shap in a store or area with unusua~7y low prices, your cost might be lawer. If, or~ the other hand, you select ti~e more expensive brands of food and ~nore costly container sizes, if you overbuy and have to discard some edible food, or ~f the prices ~n your stflres or area are especial1y high., you may pay more than estimated. .`- ~ ~ . ~ ~ ~ ~ ~ ~ ; ~ i i . 'r :. ~.;:c ;ier°~.t N 01 L51 ~ ~'~ O .aG SL Y a Q Q (V N ~~ r N N N O . ~ ' ~ '~ ~ O M~' q' O 4- ' - O+~ O vr . r NN r rlpN ~' r^ .. , ~ 4 C X ' 4- ~C ~ ~ ~ ~ ~ ~O tA i - N `p ~ '+_ ' 3 ~' ~ i ~ O •r ~ i C X Y[f ~6 91 t~i--' N td ~ .SL N ~ ~ E ~ ~ ~ +~ c~ rcs ~ ~~, N ~ [b r OY • L•r Vl ~ N In r^ 7l ~ N 41 L a-' a' ~ i N ~ r~3 ~ . \ ~4 ~ "O U ~ V1 'O ~tl Ol'O ~ (+~~ ~] U 3 fn ~~ G1 C1 X +-` ~.^ O ^ ~ O N 'D ~1-> >'a Z7 7 Q C C E Ql ~ ~o ~n a) oi trn E O ^•n O •r Q~ ~ [6 L C C O N Q~r 1n i- ~ ~ c o•~•~ ~,aa ~,.. w~ cr- v o [~1 C 3 ~ ~ '6 ~ r ~ 4- O •r •r- U ~ - . 5.. +q P~t7 'CS 'CS 'C7 r~ L 4- E Y 7•r t0 C C ~9 L L'-- 7~ UJ •r Q7 O N~6 O Q-r t0 •r U' O~ L~ d~ '7 Cn L U~ OO m~/1 LL 5 ~ ~. ~ N O U1 T] V1 ~ O ~O O L N 4^ U y ~ . a a=c ~a +~ ra. 3 ~ ~ ~ N r N U7 ~ ~ ~ ~ ~ ~ v1 p ~ f~F N N 1V ..C . ~ ~ d N O O O i-~ ?, N O O 4- N N ~ O N N O N N O 0 N N N N N L L7 ~ O r-- ~`1 r r ~ t ~r • W- O D d 00 ON O O Orr I 4- ~4^4- ' r' ~ O o o o co m o ca ' +~ ~ i-+ ~ ~ t''J ~ r !~ [~ r lI]l0 r !~ d' ~0 V' l1'1 r~ r l8 iL[) t.f1 M ~ ~ ~ rd i-r ~ ~ ~ ~ ~ ~ . ~ O p r- . a ,- rt7 N • ~ s ~n u~ a '~`' r~ v Q m a ' o .~, s, e~ +n a w.- ~ .o 0 ~ ~ ~ ~ ~ C ~ p ~ b i 6 - 4 - • • ~n ~ N - ` ~ Ll- UJ Q1 C U O QJ VI rr ~ Qf N N al {-~ tl1 S ~ C.7 i.~ a-+ r- ~~ f-~ U O~ ` i-~ S- N.C ~ ~] UJ Q} .. {d (] •'- V1 O .~ i-1 I.-~ In O 'O 'tC7 UJ i0 'O ~•r ~ ^ tG L ~ V- ~ R r i-~ O c31 u C ~6 . .n.. ~37 E aJ tl1 C~ U E.C ~1-y~ S.. ~ UJ ~ N VI ~ U v~ al O L 4- ~ ~ ^ ~ X O CS fd ~ Gl U Q7 ' i- N ~ ^^ O Ul r6 O (n r6 d ~ p] • U•r Ot U•r ^ ~ Q1 i N 61 ~ 4- 1a i~ V Vf ~~ , 5..._. 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''. ~ ~ N ~ •r- 4- 61 }~ N [i3 N y ~. iD Qy ~ U] •r ~ J~ [i3 31 N N N Nw N d Q1 N 41 V . ~ q1 af C ~ i ~~G Ol Q ~ U ^ L 1tl ~ N.fl 1 t v1 7 Q L \ ~7 V v~ O O N~ O7 07 O~ ~ r ~C 'G N N I~'~-y UJ r~i--' Vf - • .. _ ' . •r C tCf VI r Q +~ 7 G7 C• 'C G . Ol ~ n.- N ~G 4 L- ~ C~V ~N ~~ 01 tn v1 •• r- G i-' ~ 1 •r ~{.~ ••~ i- 07 +~ O tp tG r ~C C S- S "G Y a1 U1 t6 U ~ Q r r6 01r [tl rt+~ L .~ • ~~ ~ r y - c~ .x rn~ ~~~ a . c~ vi E re sa .~ .a L,- ~•~ ~ s cs ~ ao ~a ~ m c~ m af ~ ro s~ ti u 41 ~V ~ L ' . . ro ~ G1 ~C U O ~d 1/! G•+~- ~ ~C N V- ~d tn rt3 RS G7 Gl C O O d tb i tl1 r C•r Z 67 O N 1--~ f1 C d U' n d G ? V~~ O~~~r- T- C G~ tG r'T7 . . a. ~ r 6) W~ +~ N Ca U U J O C3. l--~ 4 CG O ~y 4 r6 U~ a ~ d~ L•r Q.C O 7 O~ Q! Ll•r ~C •r- L V O 41 S- ~ . - R1 f C.7 J 0. U ~O 1--~ ls.i 0. In ]G Y ~ r F U t-r ~ LL E ~ ~~ N(M[ • . 3 > C ~ F V G C ~ k ~ d ~ C ~O ~ l.L ~ O F rl ~ il. Q • o u- 7 C V] C ~ V ~ ~ y a ~ ~ O > n.-+ ~ C k h Y a C C ~ d O ~ N 1 L ~ ~ ~ Q7 N = R ~G ~ L •~ 1 ~ Vl i \ 7 N'O R V , [V N al Q C G] V 3 \ ~ U ~--~ tn ,--. 10 C~6 r U ~ ~ a N V1 ~ ° ~ E 'O ro ~ ~--+ a i ~ c i ~n u v -+ ~+ a~ ~ m ~r ~~ 4. c ~a rn en •~ ~c ~ id ~ O%+ u N i~ ~n fL C~6 vl C 3~n G r~ N N , ec U O+-. i-~ N ^ 01 C 1d Ql frt 61 V V1 ic N 1n v C.C C71 E u e o m a~ ~c ar c~ ar ro ~~~ c~ w ~ c~ ~c ai ai R a ~ Y i c N"O co ~ iC N Y rn ~...- ~ U O•~ 3[ 77 ~~a c~ d v+~ ~c z~ .-- N O+~ 5- ~tl ~G N N m.~c 4- ~tl c,1~a.1wc~7 r-3u~ ~-n~++aai~¢a 4-c~ m o m t a ~ m s m s m m o U La.' C? [O U a~ d O] U J aO C'3 LO U 'O i Q1 W N ? } iC N -K N V! GJ v +~ +~ ~o A L~ ~ GJ r c~ c O O+~ ~n 3 1.. 1] b VI Vl w r t4 'K • Ul Ul i!1 C'8 ~ ~-` •--• ~ Y ~1-~ rr U r GJ N G] r f~ b • O O r C U 7 N N L O.C~--~ Vlr fd d V1•r ~~ ~cr a~ c~ r r~ a•.- ro m v•~- c ro en ~ m v ~ v ca~•~~v m ~~a ~ a tn .~ tr~ 'v ~ 3 ea L ~~ rn ~a ai m r~.-+ ~ rn o.~ N+c ro ai n7 ~ fn r cv ~ N~o ~ E o n~o E F-- O~ G i~ ~ C N~ Ql .Y ~ 5_ r U~ L +C 'a C•r N QI ~6 i ~6 7 r~I ~15 ~+l r r [il IC UI U ~l v~y.._. ~ U 7 4Y VI CF U i~ N Q7 ~~+~ O 41 U 7 L G Ci' 16 R1 ~ i~6 Q W i R N .- itl 5- L•.- N S- O L.L I'- OO C7 ~ C7 GD J a OQ CO LL' [a C."S ~ v r S- ~ 'k f.1 '~f Vj d d • ~ ~ L S-. G7 G r C~f Ov~ ~c 16 C vi N O R U i y Q1 V~ ~ p ~ Q'i~ b Nv VY Y O Ur+i-~ C'O d' dN ~ ~v Rf ~o U~ r- r6 r i0 • M•~ ^~ H E•r t6 L N~--~ N r- i-~ In ~ ~ th O~-+~ Q1 d--~ tl7 "O Vl ~ ~S U O n•r 10 ~ R.~ ~6 VI Ul CI- r 5-. ~. ld G] .._. ~F~ N•~ OS ~ .p rr 01 'p v N i 01 N.X ~ d tC ~n 7~ ~W i ~G 71 i 71 ~O ~ al Y i Q~ ~~ i N~U ~ i-~ a] a1 ~ S-. 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I U ~ ` W +~ ~ ~ N L VI i-~ C `-~~ v1 C~1 ~ ... ~-- o ro ro ~~ o+~ u a v, ~ ~ a w ai c~ o s. o s. ~a ro s-. _+% U r~K 7~ ~ u' o c~t V r- 'o ~- ~ G~ r M~ C J~ In ~ U N+~ ~ ~~ ~d rtl +~ ~a ~D cr1 N E* fn .Y •n- . en V d ~~~ ~r- Q1 Gl i•r- ~C N N ~1~ [if N ~ Q7~ p1 QJ~.Y KI ~.r ~~•L 61 7~- 01 ~\ O rn e] •e- r0 F N G Lv Ur~01 M1i N•~- U7 N ftl N af pl lty d i 'LS p r (O r- r C•r L1 ~ i Q U] +~ ~}~ a Y i C N U 7(i/ U) ~ N L l l$J ~. U1 1.C N 0] N 7 ~ , ~O ~i C~~ Y N U+~' n7 rG lIl ~~ Ui ? U1 U r U RS U' i p 5- ~~'~ v ~6 U~ U] U U1 C N O O 61 O p W 4 t!1 a0 m fn C7 fx ~ t0 O C7 F- n. a0 U 1 ~n s- a ~•~~ N Ql iG .C N ~ i~ ~ ~ v ~ o d ~n fo r fd d N ~ ~ ~ s~. s~ ~ 7 O' n ai N N V~ N Ul fp ti- ~ O V d-' ~F ~ N N~- ~ VNi O ~ ~N J.] ~W F ~~ ro 0 N C E •r p R ~ ~ O ~ G}. +~~a i C N V! '6 y- {-J ~ r N i ~ fG ~ ~1 ~ N ~ r ic C~ . N G E N N ~ ~ ~ o~ .--. N N 5- ~ v ~ ~ ~ Q1 G N ~n N ~ Q/ i .~ 'o T • a-+ ~ m en c •~ E Ci U] L U 5. 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V~ m 47 U ~ ~ ~~-. ~ w ~ ~ ~ a ' c i i r- . c r i it7 "CS v M +tf r 97 ~ u ~-- C G~-- V1 . N U i. N fn N W -k QI O U L ~~ U] Y~C N D ~--~ G7 ^ ~-+ KS 0. i-~ 51 Ln U[.1 N i~ eE r~+N ~--~ dJ ~ Q~ tn ~+~ ~~•r ~o • ~a ~ lo ~ ~ i-` lG i 6 7 r ~~ a-~ s~.--. 0•1 ~ rtf , O~ V U] Vl .t7 N V1 N U Ul .i.~ p'O ~..+ Y N ,1~ U VI ~ N.~ 01 af i a ~ 'r] U] C1 N+~ t+~ E~d ' ~6 d U] VI r- G1 Q E'G c•.- ~d +~ m u v ~O tn G] 'G C C r p t G1 ~ OJ d' 3 V- ~ tl] ~ r ~cea~ma o~cm3s.~nn mx~mwa~ /c+- wa~ om om rt~a~ mm a~+~c~m m a.~ rm aa c~c~m mm vrF.-~m a Q tn tl] V d 7 Y O O tn iG ~ N y U v' ' 01 • .k ~ G7 0 C U CJ ~ ~ N~ ~ U Q '~ O,o . X~ d-~ Ul ~ •7 ~.-. y S.. S- ~~O U U V1 i.~ Y ~ U ~~d IA '~"]r~ 41 V~' N U 06 Q1 L ~.Q U Q1 +-' LC) •r- GJ ~ O1 rtf ~J ~. 0I C~ r ~. 61 ~ 41 ~ 5- ~ 'E E C r+ (6 - ~ ['/J (O v C O] ~ d-~ L • 4 N L ?~ 'Y7 ^J \ L 'O L ~ C N~ c~7 Vl 4] 'F- +~ N E G1 61 U7 7 C ~6 C r N 01 ~G Yh C~--+ ~a 7 S- O~ ta O Uf Ul r v~ 7 Ul rtl r U] U~6 ~ U7 ~6 ~-- 7 ~i •.- i O L. 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O Qi ' . a~ o •~ ~ u • '6 4- ' ^J tn •r ~A i~ ' ~i-~ U 'O tG . ' u ca~aar C ~ • ~ R OJ 1 ' p N ~~ ~ E GY Q N i/] 1 Q N ?i ' .~ - .~ . ~ L 41 V1 G/ . . ~^ U] ~ L ~ +-~ N W . ~k O E O Ll ~ Z Z w~ V~ Z 4 U~ , ~ ~ .. H m~ O Y 3L L]. Q. [V 1 N r N N O O O "Q o c%~ a- a- o r-r ~rd't0 O7 U 7 eti b ~ s c x ~n a ~n ~ ~ ~ . s. s_ ~ ~ ~ E d d ~ ~ a i e n n i s.. . ' 'i Qi ~A 'h ' • 03 N •t N VI '~, ~ i UJ 5-. \ ~C S~ ~ S] tL .C i~ ~~~, In ~ ~C Ol ~ M ~ 07 N ~ V L' ~' ~ ~ ~ Q7 ~~~. '~ i-~ ~'C1 •r ~ C 'C Q. C •~ UJ ^ ~ C '~, C itl ~R 61 E 01 O ^ CU O '~"7 ~ S.- '6 U •i ~ ~6 L C P a1 i~ O> r- v~ r6 ~ S- ~h . ~ G O~h ~~ R?i Li- Gl C t C Ql Q1 ~ t6 'L3 Ql O tn C 3 7 S- 'O ~ r 4- ~i-~ ~r •~ O U Q7 V7 d-~ rt U~~ - i ~6 O~O b'O S- r L ~ rd ~G ~ E ~~ i-~ V7 Q1 •r b - ~ ~C i i r 7~~ 4f ~ O 0.1 e6 O ~7 P•r ~~ i- Ll~ U' PO LL. 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U N Ri 41 tn 'O ~ N O+~ .~ ~ •~] 4] Q~ G 1n ]~ ~ ~ .-. ~ ~ N a~c ~ a-> ~~~n~rts ~caia~vm~~mm i a d~ ~ i-~ S- 3 T7 V O Ul tG i- d N Y UJ U~1-~ N~C ~ ~7 ~•r f/1 41 C~•r i r-~ _C C7 I.C U~/1 ~•r Ql rti N '~ t0 ~d s_ e~ ~ ~a ro 3~ a. ~o a ai e~ ro ~n -i-.+ 3 c e> > ~•~ ~ruom a~ ~a~sm G o • a m aLL-~m a c~ac~sm o mF- c7 m ~ ~ .~- U UJ r i r Q1 fn tn V ~ ~ ' ve N v f O . ~ +~ ~ G7 +n S- ic i-~ .~L rt Ql CV dl N _C O_C ~--. 7 ~6 +-` U-k ~ 1 U 1 U'G ~6 ~ - 47 O~"+ O7 • O+'+~' N C' •r C r•r Ql i C d i-~ d'G •r v1 .1-~ IV... ~ ~\ 3 ~ 4-. .1-~ m N d} ~ I• Q~ vl - M13 I O ~ N M'a ~/I 1 id ~O T7 ~ O G~ ~ Gl C?~ ~+ i r ~ +~ r L N tl] V•r ~ i • ~~~O VI N r l!7 tG Lii •r Q~ 41 N.C ch V V! ~ Q7 .~C C t~ ~ rtf ~ v v7 ~ 3 rn~ ~ N.1 p•r Q i • O ~ 4f Q N S- S- ~i 3 RS S- r6 61 O CG a' 3-- CO G7 ti.. ~O vJ ~ CO OC o0 U ~ ~c C1 U N y N v j C r V1 v ~ ~ y~~ ~ - .Y (~j 7~ v N al y ~ V+~ S.. # JG Y U r ~ ~~ 0} Tf r'6 VI U U ~ ~ y ~ V C7 V 47 ' t3 +~ ~ ~ n b a ~ ~•n ~NLrn U .rn u~ N•..• fG .-. ~ ~ N~ v i 41 ~ •a ?~ N ~tl ~ Gl i-~ i N+~ ~ tl] .!C f-. ~ L N S. Rf N C N Uf 41 Q7 N t~ 01 IG 41 • • 4J ~ G7 • .G r ~U 01 RS `i . ~ U ~6 N ~ V ? tE C r~ O. ~ ~ ~ S- O~ O 47 ~ • N i•r- 47 43 Q UJ ~ O W F- 07 CO a` Q- GO C9 Gd ~ U d 00 C.'3 o] r~ t~.t d~c ~ d v7 I-- ~ ~ Z U S ~ 47 ~ ~ V r a~ C. •V N a # p HZZU..i ~ N XQ U X RECIPES--contin~ed BRKED PICNIC SHOULD~R (cured pork} BEEF AT~ WITH VEGETABLES Makes 4 servings,p~us meat for later use (see Nate~. Makes 4 serv3~gs. 3-1/4 paunds cook-before-eat~ng cured picnic 3-1/2 cups beef s~ew (1e~t from Beef Stew I} shoulder, with bone 4 refrigerator biscuits PTace meat, wi~h fat side up, on a rack in a Put stew in 6aking pan. Thin sauce with a li~t~e bak~ng pa~. Do not add water; da not cover. water, 3f desired. Put biscuits on top. 8ake at 325° F(slow oven) for 2 hours. Remove Bake a~ 400° F(hot oven) about 30 minutes unt31 skin when meat is nearly done. biscuits are browned. BEEF POT ROAST . ~L4~: 5ave about 3 c~ps cooked, cut-~p pork pius Makes 4 servin s, pius meat for 7ater use {see bone ta be used for other meais. Refrigerate Note . promptly. 7/3 cup flour i-1/2 teaspoons salt BEEF-MACARONI SOUP ~akes 4 servings, about ~-1/2 cups each. 2 staZks celery, with Ieaves 7 medium carrot ~-3/4 quarts (5 cups} water 3 beef bouiilon cubes About 7 cup cut-up, caoked beef (left from Beef Pot Roast) 7 cup uncooked elbow macaroni Sait and pepper, as desired Cut celery i~ thin 1-inch ~ieces. ~~nely chop carrot. Heat water to ~oiling. Add vegetables. Cover and cook about 5 minutes. A~d rest of ~ngredients. Boil gentiy about i5 mi~utes unti] vegetab1es and macaroni are tender SEEF PATTIES Makes 4 servinas. 1/4 teaspoon pepger 4 pou~ds lean chuck, with hone 2 tab~espoons fat or o~l A6out 7/2 cup water M~x flour, sait, and pepper. Coat meat with mixture. Hea~ fat in fry pan. Brown meat on ail sides. Add wa~er as needed to prevent.over-browning. Cover tightly. Cook over iow heat about 2-i/2 to 3-Z/2 hours until meat is tender. ~te: Save about 4-1/2 cups cooked cut-up meat for ot~er mea7s. Refrigerate promptly. . BEEF 5T~W i WITH VE6E7ABLE5 Makes 4 servin s, about 1 cu each,plus stew for Beef Pie see Note . 3-1/3 cups wa~er R6out 3-1/2 cups cut-up, cooked beef (le~t from B~ef Pot Roast) Beef dri~pings, if availabie 2 medium onions, c~t up 2 medium carrots, cut up 4 medium potatoes, cut up 2 stalks celery with ieaves, cut up Salt and pepper, as desired 1/3 cup flour Heat 3 cups water to boiiing. Add meat, meat drippings {if used), vegetab7es, sa1t, and pepper. Cover and boil gentiy about 30 min~tes until vegetables are tender. Mix 7/3 cup water and the flaur until smooth. Slow7y pour and stir fiour mzx~ure into stew. CooK and stir ovar medium heat unt~l thickened. ~w: Save 3-1/2 cups stew for Beef Pie with Vegetables. Refrigerate prompt~y. 2 si~ces bread, fineiy crumbled 1/4 cup water t sma17 onion, tinely chopp~d 2/3 pound ground beef 1/2 teaspoon sait Pepper, as desired Put bread and water in a bowl. Add rest of ingredients. Mix well and s~ape into four 1/2-inch thick patties. Cook in greased fry pan aver medium heat, turning once to brown 6oth sides. :~ . . ~ . i2 ~ . ~ ~ : ~ ~ RECIPES--continued BE£F STEW II WITH V£GETABLES Makes 4 serv~ngs, about ]-1/4 cups each 3/4 pound boneless beQf chuck steak 1/4 cup flour Salt and pepper, as desired 2-3/4 cups water 1 ~edium onion, cut up 4 med~um potataes, cut up 2 medium carrots, cut up Trim excess fat fram meat. Heat in a large pan to qet fat for frying meat. Remove pieces. Cut meat in small p~eces. Dip in flour. (Save leftaver f3our.) Brown meat on ai1 sides; pour off excess fat. Sprinkle meat with salt and pepper, add 2-1/2 cups water. Cover tiqhtly and cook s7owly about 1-1/2 hours until meat is almost tender. Add vege~ables. Sprinkle with salt. Caver and boil gently about 25 minutes unti1 vegetables are tender, stirring only to keep from sticKing. Mix Zeftover f~our and ]/4 cup water. Stir gently into mixt~re. Cook until thickened. BRAI5ED CHICKEN WITH VEGETABLE5 Makes 4 serv3ngs. 2-1/4-pound chicKen, cut-up About 1/3 cup fiour 1-1/2 teaspoons salt Pepper, as desired 2 ta6lespoons fat or oil (ar pieces of fat cut from chicken) 3/4 cu~ water ~ 1 medium carrot, sliced 1 stalk ceierya sliced~ 1 medi~m onian, chopped Coat chicken with a mixture of the fiour, sa1t, and pepper. Heat fat to cover ho~tom of fry pan. Brawn chicken over medium heat. Drain off fat. Add water, ~over tightly and boil gently ahout 30 minutes until chicken is almost tender. Add vegetabZes and cook about 20 minutes until carro~s are tender. Add a 3ittle water d~ring cooking, if needed. BISCUITS BREA~ S7ICKS Makes 12 hiscuits. 6 sZices bread 2 cups f7our 2 tablespoons softeroed margarine 1 tablespoa~ baking pawder 1/2 teaspaon garlic salt, ifi desired 1 teaspoan salt Sprinkle of pepper 1/3 cup shortening • About 3/4 cup reconstituted nonfat dry milk Spread siices of 6read wit~ margarin~. Sprinkle with gar7ic salt (if used) and pepper. Mix dry ingredients thorough7y. Mix in fat only Stack bread and slice into sticks abaut 1/2 inch unti7 mixt~re is crumbZy. thick. Add most of the milk and stir to mix. Add more Spread in baking pan. Bake at 300° F(slow oven) milk as needed to make a dough that ~s soft but not about 25 minutes until crisp and light~y browned. too sticky to knead. Knead dough gent7y on a 7ightly floured surface 10 to 12 times. Form into a ba11. CHEESE MEATLOAF Pat or roll dough to 1/2- ta 3/4-inch thickness. Cut with a floured biscuit cutter or cut in~o squares ~~kes 4 serv3ngs. with a knife. Place on an ungreased bak~ng sheet-- ' 1 inch apart for crusty biscuits; together far softer 1 sma17 onion, finely chopped biscuits. 2/3 pound ground beef Bake at 450° F(very hot oven) 12 ta 15 minutes, 1/2 cup reconstituted nonfat dry mi7k or until ga~der brown. 1 egg 3/4 teaspoon sait. 2 slices bread, crumhZed BOUILLON GRAVY 1/3 cup cut-up chees~ Makes about 3/4 cup. 1 tablespoon margarine 2 tablespoons fiour 1 cup water 1 6eef bouillon cube Sa7t and pepper, if desired. Mix a11 ingredients wel~. Shape in a loaf in a baking pan. Bake at 350° F(moderate oven) about 50 minutes until well done. Mel~ fat ~n fry pan. Remove from heat. St~r in fl our. 5tir in wa~er and add cr,umb~ed bouilion c~be and seasonings. Coo~C and stir unti7 smooth and thickened. 13 RECIPES--continued CHEESE RAREBIT Makes 4 servinus. Note: 5tew a 2-1/2 pound chicken in 2 cups water. Use half of chicken and broth for this recipe; save ~a1f for Creamed Chlcken. Refrigerate pramptly. 2 egg yolks (see Note) 3%4 cup reco~stituted nonfat dry milk 2 cups (about 8 ounces) c~t-up or shredded cheese 1 teaspoon prepared mus~ard 1/2 teaspoon worcestershire sauce Sprinkle of or~gano, if desired 6 sl~ces toast Beat egg yolks and ~ilk in saucepan. Add rest of ingredients, except toast. Cook and stir over low heat until cheese is melted. Serve on toast. Note: Save egg wh~tes far Meringue Pie. CNICKEN PiE WI~H VE~ETABLES Makes 4 servings. Filiing I/4 cup flo~r 1 cup reconstituted nonfat ds^y milk 1 cup chicken bra~h i0-ounce package frozen, mixed vegetables Ahout 1-1/2 cups cut-up, coo[ced chicken'(see Note} 2 ta67espoons margarine or chicken fat Salt and pepper, as desired 1/4 teaspoon oregano, if desired Drop biscuit toppin 1 cup flour 1-7/2 teaspoons baking powder 1/2 teaspoon sait 3 tablespoon s shortening 7/3 cu~ reconstituted nonfat dry milk To make filling--Mix flour and about 1/4 cup o~F the milfc in a saucepan until smaoth. Add rest o~f milk and broth. Cook arrd stir until thicke~etl. Cook frozen vegetab~es until a~7most tender. Drain. Add vegetables,-chicken, fat, and season~ngs to sauce. - Put in baking pan, about 9 inches square. Far biscuit dough--Mix f7our, baicing ~owder, and salt in a bowl. Mix in fat with a fork until crumbly. Add mi7k. Stir enough to wet dry ~ngredients. Drop from a tablespoon onto fil.ling ~n pan to iiiake 8 biscui~s.. Bake at 4'00° F(hot oven) .abou~ ~3~0 ~mTnutes an~Ci] 6rowned. ,P ; . ' ~ . .A , . ' _ CHI~I CON CARNE WITH BEANS AND MACARO~I Makes 4.servings, about 7 cup each. 1 tablespoon fat or oii 1/2 pound ground beef 1 small onion, chopped 2 cups canned tomatoes ]6-ounce can kidney beans, drained (save 1~quid) 1 cuP bean liquid and water 2 or 3 teaspoons chi~i powder 1 teaspoan salt 3/4 cup uncooked elbow macarani Heat fat in a large fry pan. Add meat and onian. Cook and stir unt71 light~y brow~ed. Drain off fat. Add rest af ingredients. Bo~i gently about 20 m~nutes until macarani is tender. Stir only to kee~ from sticking. Add a litt~e water dur~ng caoking, ~f desired. CHIN~SE-STYLE DINNER WITH CABBAGE AA+~ RICE Makes 4 servings, each about 3/4 cuF meat mixture and i/2 cup rice. 7 tablespoan fat or ai1 3 staiEcs celery, cut in thin 1-inch strips 7 smail onion, thinly s7iced 2 tabiespoons corns~arch i-1/2 cups water 1/4 cup soy~sauce' . 1/2 smal~ head cab6age-, chopped About ~-Z/2 cups cut-rap, coaked fresh pork (left from Pork Shouider Roast) Abaut 2 cups caoked rice (2/3 cup uncooked) Heat fat ir~ a large pan. Rdd celery and onion and cook until lightly browned. Mix cornstarch, water, and soy sauce. Pour into pan with ceiery and onion. Cook and stir until th~ckened and•~clear, 5tir in cabbage and meat. Cover and covk ahout 3 minutes, leaving cabbage crisp. Serve an rice. 14 . ,A . .- . _g .. .- ~:~~ ~ d R~CIPES--continued • ; COFFEE CAKE ' CREAMED CHIPPED BEEF ', ~~aKes 8 servings. , Makes 4 serv~ngs, about 1/2 cup_each. ~ Gake batter ~ , ~ 3 tablespoons margarine 1-1/2 cups.flour 3 tablespoons fiour - 2 teaspoons baking pawder 2 cups reconstituted nonfat dry mi~k ~ .., ~/2 teaspaon salt 3-aunce package dried beef, cut up 1/2 cup sugar 7 hard-coaked egg, cut up 1/4 cup margarine or shor~ening 3 egg 3/2 cup reconstituted nonfat dry milk Melt margariroe. Remove from heat. Stir in flour. Gradual7y stir in milk. Add beef. Caok and stir ~ Topping unt~l thickened. . Add egg. ~o not st~r. 1/4 cup brawn sugar, packed 1 tablespoon flour 1 teaspoon cironamon . 1 tabiespoon margarine CRiSPY FRIED FISH For cake batter--Mix f7our, bakinq powder, and Ma[ces 4 servings. • salt. 5et aside. Mix sugar, fat, and egg. Seat we71. Add milEc 1 pound frozen fish fillets ' and fio~r mixture all at once. Stir jus~ until Fat for frying , m~xed. 1/3 cup cornmeal ', Put ~n a greased 8- or 9-inch square baking pan. ~/2 teaspoon salt ' Pepper, as desired . For tQppin.q--'Mix all ingredients and sprinkle over cake batter. Thaw frozen fisf~. Wash and dr~in. 8ake at 4Q0° F(hot oven) 25 to 30 minutes until Heat fat in fry pan. cake sPrings back when ]ightly tauched near center. pip fish in a mixture of cornmeal and seasonings. Fry over medium heat 4 to 5 minutes until browned on one side. ' COLE SLRf~ Turn gently and fry f3sh 4 to 5 minutes longer until hrowned on other side and fis~ flakes easily N€akes 4 servings, about ]/2 cup each. when tested with a fork. Drain well. 1/2 small head cabbage, shredded or chopped Sprink~e of sa7t About j/4 cup mayonnaise or sa~ad dressing 1 or 2 teaspoons sugar, if desired 1 or 2 teaspoons v3negar, if desired Mix a11 ingredients. Add sugar and vinegar in equal amounts, if used. FRRNKFIJRTER-BEAN SOUP Makes 4 servin s, about 1 cu each. 3/4,cup smal~ dry 1.3ma beans 4 cups water 1 medium anion, cho~ped 3/4 teaspoan sa7t 1/2 pound frankfurters ~ CREAMED CHTCK~N Makes 4 servings, about 2/3 cup each. 7/4 cup flour 1 cup recons~ituted nonfat dry milk 1 cup chicken broth ~ . 1 chicken bouillon cube Abaut 1-1/2 cups cut-up, cooked chicken "~"""'" (lAft fram stewed chicken used ir~ Ch~cken Pie) 2 table5poons margariRe.or chicken fat . Salt and pepper, as des~red 1/4 teaspoon aregano, if desired 1 Itard-cooked egg, cut up ~~ ', Mix flour ar~d~about 1/4 cu~ of the milk in , saacepan until smooth. Add rest of liquids, bou~llon cube, chicken, and fat. ~ Cook and stir until ~hickensd. Stir in seasonings. Add egg; da not stir. Wash and drain beans. Put beans and water in a pan and bring to boiling. Boi7 2 minutes. Remove from heat. Cover and let stand 1 hour. Add onion and sal~. Cover and boi1 gently about i hour until beans are tender. Mash beans sl3ghtly. Chop frankfurters and light~y brown in a fry pan. Add to soup. 15 RECiPES--cantinued FRENCH ~OAST Makes 4 servings, 2 sZices ~oast each. 3 eggs, beaten 1/2 cup recons~ituted nonfat dry milk Z/4 teaspaon salt Margarine ar shortening for browning 8 siices hread Mix eggs, miik, and salt. Spread a little fat in heated fry pan. Dip bread in egg mixture and put in fr~ pan over medium heat. Brown bread on one side. Turn hread, putting a littZe more fat under each slice. Brown other s7de. FRIEp APP~E RINGS Makes S rinas 2 sma71 appZes 2 tab7espoons margarine 2 tab7espoons sugar 1 tablespoon Zeman juice, if desired ~Core app7es and cut eac~ ~n 4 circles. Melt fat in a fry pan. Add sugar and lemon juice (if used). Add apple slices and cook slowly about 10 to 15 minu~es until tender. Turn as needed to hrawn. FRTED CHICKEN Makes 4 servinas. 2-1/4 pound cnicken, cut up Abaut 1/3 cup ~io~r i teaspoon sait Pepper, as desired i/4 cup tat or oi1 Coat chicken with a mixture of the flour, salt, and pepper. Heat fat in fry pan. Gook ~hicken over medium heat t~rning once to hrown both sides. Cook slowly a litt7e longer until tendeM. Allow ahout 40 to 45 min~tes to cook ch~ckero. HRM (c~red park}, C~EESE, AND RICE Makes 4 servinqs, about 7 cup each. 1 medium onion, sliced 1 tablespoon fat ar oil 1-3/4 cups water 3/4 cup uncooked rice About i-i/2 cups cut-up, cooked cured pork (7eft from Baked Picnic S~oulder) 1/4 teaspoon sa7t 7/2 c~p recanstituted nonfat dry mitk 2/3 cup cut-up cheese 8 . 1 ~ 16 a . . ~ ' Cook on~on in fat in a m~dium saucepan unti3 lightly browned. Add water and heat ~a 6oil~ng. Stzr in rice, pork, and sa~t. Retsrn ta boiling. Cover a~d cook o~er low heat about 25 minutes unt71 rice is tender. Gent7y stir in milk and cheese. Heat un~~l cheese is melted. HAM (eured pork) HRSH ~akes 4 servings, about 7 cup each. 3 tab~espoons fat or oil 4 medium pata~oes, finely chopped 2 medium carrots, finely chopped or shredded 1/2 small onion, finely chopped Abaut i-1/2 cups finely chopped, cooked cured pork {left from~Bakad Picnic Shoulder) 5a7~, as desired Heat fat ~n a 7arge fry pan. Add patatoes, and cook over low to medium heat unt~1 browned on bottom Turn potatoes. Cover with carrots and onion, then with pork. Caok about 8 minu~es ~ong~r until potatoes are hrowned on bottom and are tender. Sprinkle with sa1t, if needed. LIMA BERNS IN TOMATD SAUCE Makes G servings, abaut Z/2 cu~ each. 1 cup dry baby lima beans 3 cups water 7 teaspaon salt 7/4 cup brown sugar, packed 7/3 cup tomato sauce 1 tabiespoon margarine or meat fat drippings ~ tabiespoon prepared mustard 4 teaspoons vinegar Salt, as desired Was~ beans. Put ~eans and water Sn a large pan and bring to boiling. Boil 2 minutes. Le~ stand 1 hour. Add 1 teas~oon salt, and heat to 6ailing. Cover w~en mast o~ foam is gone. Boii beans gently about 1 hour un~il tender. PoUr off most of bean 3iquid (sava). Add rest af 1ngrPdients to beans. Cover and boil gently abou~ 30 m~,utes to bZend flavors. Add more 6ean liquid, as r ~ded. ,~ ' RECIP~S--continued LIUER ANb pNIONS Makes 4 servings. 2 tablespoans fxt or oil 2/3 pound sliced bee~ ar pork liver About 3 tablespoons ~~our 3/4 teaspoon sa3t Pepper, as desired 1 ~arge onion, sliced 3 tablespoons water Heat fat in fry pan. Coat Ziver with f1our and put in pan. Cook unti7 hrowned on one side. Turn liver. Sprinkle with salt and pepper. Place anion on top. Add water. Cover pan tight~y and cook liver aver 7ow heat about 20 minutes until ~ender. Add a little water during caoking, if needed. LIVER IN BARBECU~ SAUCE MEATBALLS IN POTATO CUPS Makes 4 servings. 2 cups seasoned, mashed potatoes ~ egg ~/2 smail onion, finely chopped Z sta3k celery, fi'nely c~apped 2/3 pound ground beef 1/2 cup uncooked, quick rolled oats ~/3 cup recanst~tuted nonfat dry m~lk 1/2 teaspoon salt Pepper, as desired Bauillon Gravy (see rec~pe) Mix potatoes and egg. Make 8 mounds on large, greased baking pan. Mix rest of ingredients, except gravy. Shape into 8 meatballs. Press a meatball part way ~nto center a~ each potata maund. Bake at 350° F(moderate oven) about 40 minutes until ~eat and potatoes are browned. 5erve with Boui~lon Gravy. Makes 4 serv3ngs. 1 tablespoon fat or o~] 2/3 pound sliced beef or pork 7iver Rbout 3 tablespoons flour 3/4 teaspoon sa~t Pepper, as d~sired 2 tab3espaons brown sugar, packed 1 teaspaon worcestershire sauce 1 tab7espoon vinegar 1/4 cup catsup 1/3 cup water Heat fat in fry pan over medium heat. Coat liver with flour and brown on both sides. Mix rest of ingredients and pour over liver. Cover and cook slawly about 20 minutes until liver is tender. Add a little water to thin sauce, i'f needed. MACRRONI SALAD Makes 8 servinqs,:,abaut lj2 cup each. 1 stxl k cel ery, cf~opped , 1/2 small onion, cho~ped 1/3 cup mayonnaise or sa~ad dressing 1 tablespoon vinegar 1 tahlespoon sugar 1 teasgoon prepared mustard 3/4 teaspoon salt Pepper, as desired About 3 cups cooled, drained, cooked macaroni (I-~Iz cups uncooked) 1 hard~cooked egg, cut ~p Mix a11 ingredients, except macaroni and egg, in a 1arge bowl. Add macaroni and egg. Mix lightly. Chi]1 before serving. MERINGUE PIE Makes_,8, servinqs Ptia r^ri~et ~ c~p f7our 1/2 teaspoon salt 1/3 cup shortening About 2 tah7espoons water Fi17in9 4-ounce package pudding and pie ~illing mix,.any filavor (r~ot instant) Merinyue 2 egg whites (left from.ma[cing Cheese Rarebit) 1/4 teaspaon salt 1/4 cup sugar For p~e crust--Mix flour and sa1t. NEix in short- ening w3th a fork or pastry 6lender until crumbled. Sprinkle 2 tablespoons water over mixture. Mix lightly with fork. Add a littie more wa~er, if needed, ta make dougn ~into a 6aI1, stirring as little as possihle. Ro~7 out dough on 7ightly floured surface. Put 9r~ 8-inch pie pan. Stick dougf~ a71 aver with foric. Ba[ce at 425° F (hot oven) 10 to 12 min~tes until ~rowned. To make fil7ing--Follow package directions. For_meringue--Beat egg whites with a beater or mixer until foart~y. Add salt and beat until soft peaks form. Add sugar a Tittle at a time and beat until stiff peaks form. 5pread meringue gently on warm pie filZing. Bake at 350° F(~noderate oven} 15 to 20 mir~utes untii browned. 17 RECIPES--co~tinued MINI-PIZZAS Makes 8 to 10 sma]I pizzas. 8-ounce package re~rigerator biscuits 6-o~nce can tomato paste Z tab7espoon water Z teaspoon ore ano 1 small onion ~if desired), finely chopped 1 cup shredded or finely chopped cheese Roll out or pat biscu3ts inta 4-inch circles on a greased baking pan.- Mix ~omato paste, water, and orega~o. Caver biscuits with mixture. Sprinkle with on~on (if used) and cheese. Bake at 425° F(very ~ot oven) about 8 or 9 minutes unti) iightly brawned, Quickly loosen pizzas from pan. MIXE~ FRUI7 SALAQ Makes 4 servings, about Z/2 cup each. 1 medium app7e, cut up 1 medium orange, cut up 1 medium banana, sliced Salad dressing, if desired Mix the ~ruits. St3r in salad dressing or serve dressing on top of fruit, if desired. MOLRSSES-GLAZ~D BEANS hia_kes 8 servings, about 2/3 cups each. 2 cups dry great northern or pea (~avy) bea~s 5 cups water 1-1/2 feaspoons salt 1/2 sma1T onion, chopped 1/4 cup brown sugar, packed 1 teaspooro dry mustard 1/2 cup molasses 2 tablespoons margarine or meat fat drippi~gs Wash and drain beans. Put beans and water i~ large pan and heat to boiling. Boii 2 minutes. Remove from heat. Oover and let stand 7 hour. Add salt. Cover and boil gent7y abou~ 1-1/2 hours ~nti1 beans are tender. Add rest of ingredlents and more wa~er if ~eeded far cooking. 5tir gently to mix. Cover and boil gently xbout i haur to blend f7avors. Uncover toward end of cooking, if needed, to thicken liquid. g . ~ ..~ NOODL£5 IN CHEESE SAUCE Makes 4 servings, a6aut 2/3 cup each. 2 tablespoons margarine 3 tablespoons flour 1/4 teaspoon salt 1-3/3 cu~s reconstS~u~ed non~a~ dry mi7k ]/2 teaspoon'prepared mustard, if desired i cup cut-up cheese 2 cups drai~ed, cooked noodies (3-1/2 cups uncooked) Fine dry bread crum~s, as desired Melt margarine in a pan. Remove from heat. Mix in flour and sa3t. Add m.i~k slowiy, st~rrirog until smooth. Coo~ and stir un~i7 ~hickened. Add mustard and cheese. St~r over 7ow heat unti7 cheese is melted. Mix cheese sauce with hot rooodies. 7op with fine dry bread crumbs, if desired. 6ATMEAL COOKIES Makes 3 dozen cookies. 1/2 cup softened margarine ~/2 cup gra~ulated sugar i/2 cup brown sugar, packed 1 egg 1 tablespoon water 7/2 teaspoon vanil~a 7 cup fiour 1/2 teaspoon baking soda 7/2 teaspoon salt 2 cups uncooked, quick ro~led oats P~t margarine, granulated sugar, brown sugar, egg, and water in a large bowl. 8eat well until crearqy. Stir in vanilla. Add flour, baking soda, and salt. Mix until smooth. Stir in rolied oats. Let stand about 10 minutes. Qrop ~rom a teaspoon on a greased bak~ng pan. Bake at 375° F(moderate oven) ~D to 12 minutes untii ~ightiy browned. Remove from pan whiie hot. OA7MEA~ MUFFINS Makes 72 muffins. 1-1/4 cups ftour 1 tablespoon baking powder Z teaspoon sa7t 1/3 c~p sugar Z cup ~ncooked, quick roiled oats ] egg Z cup reconstituted nonfat dry mi]k T/3 cup malted fat or ail Mix f7our, baking pawder, salt, and sugar in large bowl. Stir in ralled oats. Set aside: Beat egg and add mi7k. Add fat. Add to flour mixture. . Stir just until mixed, leaving batter lumpy. Fili greased muffin tins haZf full. Bake at 400° F{hat oven) 20 to 25 minutes until browned. 18 ~ ~ t FiECIPES--conti~ued ON~-PAN MACARONI AND CF~ESE ~lakes 4 servin s, 2/3 cu each. About 2 cups drained, cooked eTbow macaroni. ~1 cup uncooked) 3/2 cup water -, 2/3 cup instant nonfat d~ milk ' 7 cup cut-up or shredded cheese ' Leave drained macaroni in coaking pan. ', Mix water and dry miZk; add to macaroni. Rdd cheese. 5tir over iow heat until c~eese is melted. Mix flour, baking powder, bakir~g soda, and salt. Set aside. Mix peanut butter, fat, and sugar iR a large bow~ until smooth. ~ Add eggs and beat well until creamy. Add half the f7our mixture and half the milk. Beat we71. . Mix in rest of flour m~xt~re and rt~ilk unt91 smooth. Add vanil~a ~f desired. Pour into a greased, flaured baking pan, about 1Q by 7 by 2 inches. Bake at 350° F(moderate oven) about 30 minutes unt~1 cake springs back when l~ghtly tauched near center. QP~N-FACE CHEESE SANDWICI~IES Makes 4 sandw~ches. 1 cup finely chopped or shredded cheese 2 ta6lespoons picEcle relish 2 to 4 tablespoons mayannaise or saZad dressing . 4 slices toast Mix cheese, re~ish, and salad dressing. Spread on hot tnast. For variety, toast hread on one side ur~der ~~ broiler. Remove from broiler and spread untoas~ted sid~ with cheese mixture. Sroil until 7ightly brown on top. PAN-BROII~p STEAK N€akes 4 servi n s. 1-1/4 pounds boneiess beef chuck steak 1/2- to 3/4-inch thick Commercial meat tenderizer 5alt, as desired Treat meat with tenderizer as directed on tender~zer label. Slash fat around edge to keep meat fram curling. Cook stealc in a hot, greased fry pan over mediu~ heat. Turn to 6rown both sides. Allow 10 to 18 minutes for medium~~done steak. To test doneness, stick meat with a pointed knife and check color. PEANl1T Bf1~l ER CAlC~ ', Makes 12 servinqs. ~~ 2 cups flour , 2 teaspoons baking powder 1/2 teaspoon baking soda _ . 1 teaspoon salt 1/2 cug pexnut b~tter ~/4 cu~ softened margarine or shortening 1-]/2 cups brown sugar, packed 2 eggs , 2/3 cup.reconstituted nonfat dry mi7k . 1 teaspoon vanilla, if desired PEANIJT BUT7Eft Cp0lCT~S Makes 5-Z/2 dozen caokies. 2-1/2 cups flour ~/2 teaspaon saZt ~/2 teaspaon baking soda 1/2 cup so~tened margarine 1/2 cup shortening 1 cup peanut butter 1 cup granulated sugar 1 cup brown sugar, packed 2 eggs Mix flour, sa7t, and baking soda. Set as3de. Mix fat and peanut butter. Add granulated sugar and brown sugar. ~1ix we~l. Add eggs and heat well until creamy. St9r f~our mixture into peanut bu~ter m3xture. ~rap dough from a teaspnon onta 6aking pan. Flatten with a fork. Sake at 375° F(moderate oven) 70 to 15 minutes until l~ghtly browned. ' PE~WUT BUl'TER-RAISIN 5A1~DWICH FILLING Makes fillinq for 4 sandw~ches. 1/2 cup peanut butter 1/~ cup rais~ns, chopped Mix ~ngredients. PORK 51-iQU~R ROAST Makes 4 servings, plus meat for later use (see Hote . 2-1/4-ppund piece fresh porlc shnuider butt, with bone ~ P3ace pork, cut side down, on a rack in a baking pan. Do not add water; da not cover. Bake at 325° F for 1-3/4 hours. te: Save about 1-1/2 cups cooked, cut-up pork for later use. Refrigerate promptly. 19 R~CIPES--conintued PO7AT0 5ALA~ Makes 4 servings, about 2/3 cup each. 4 medium potatoes, cooked, cut ~p 1 stalk celery, finely chopped 1/~ small onion, ~inely chopped 1/4 cup mayonnaise or sa]ad dress3ng 2 teaspaons sugar 2 teaspaons v~negar - 1 teaspoon prepared mustard 2 teaspoons salt Pepper, as desired Put ~egetab~es in a bow7. " Mix rest of irogredients and pour over top. 1ightly to mix. Chill hefore serving. RAISIN-RICE P~DTNG Makes 4 servings, 3/4 cup each. 2 cups water 1/2 cup uncoaked rice 1/2 teaspoon salt 1/2 cup ra~s~ins 1 tablespoon margarine.. 1 cup instant nonfat dry m~lk 1/3 to 1/2 cup sugar, as desired 7 cup water 1 teaspoon vanzl~a SKILJ~T DINNER h~akes 4 servings, about 1 cup each. 2/3 poun~ ground beef ~/2 green pepper, chopped Z medium onion, chopped 2 cups canned toma~oes 3/4 cup water 1 teaspoan salt Pepper, as desired 2/3 cup uncooked rice Cook beef, green pepper, and onion ~n a 7arge fry ~an ~nt~l brovrned. Pour off excess fat. Toss Rdd tomatoes, water, and seasonings. Heat to bo~ling. Stir in rice. Cover and caok over ~ow heat abou~ 25 minu~es until rice is tender. Add a little water during cooking, if needed. Heat 2 cups water to bailing. St~r iro rice, salt, raisins, and fat. Lower heat. Cover and cook 30 minutes, Remave fr~m heat, Mix,d~ milk, s~gar, and 1 cup water unti7 . smooth. Add to rice. Rdd vanil~la. 5tir over low heat unti] hot, Cooi to thicker~. RICE PUDDIEVG Makes 4 servings, about 3/4 cup each. 1-1/2 cups water i/4 cup uncoaked rice . i/4 cup raisins i/4 teaspaon salt 2 cups reconstituted nonfat dry milk 3- to 4-o~nce pac[cage vanilla pudding and pie filling mix (not instarot) 1/2 ~easpoan c~nnamon Heat water to bo3l~ng. Add rice, raisins, and sal t. Cover and cook s]owly about 25 minutes unt~i rice is tender and water ~s gone. 5tir milk into puddir~g mix in a pan. Cook by package directions. Stir in rice and c~nnamon. 5erve warm or cold. ~ ~ . ~ ~ SLOPPY JOES Makes 4 sandwiches. 2/3 pound gro~nd beef 1 small onior~, chopped 3J4 teaspoon sa7~ 1/3 cup catsup 2 tablespoons prepared mustard 1 ta6lespoon vinegar 1 tablespoon sugar 4~hamburger rolls Crumble beef in a heated fry pan. Add onion and salt. Cook and stir until meat is browned. Pour off excess fat. Stir in catsup, mus~ard, vinegar, and sugar. Cook slowly unti7 hot. Add a little water if mixture i s too th i ck . Serve on rolls. SPAGH~1`fI 4~I7H NlEA7 SAUC~ Ma~Ces 4 servings, each about 3/4 cup sauce and~4 c~p spa~hetti. 2/3 pound ground beef • 7 medium on~on, chopped i c]ove gar]ic, finely chopped 8-ounce can tamato sauce 6-o~nce can tamato paste ] teaspoon sait 2 teaspoons worcestershire sauce 3 cup water 3 cups hot, coo[ced spaghetti (a,bout 6 ounces uncooked) Aut beef, onion, ar~d garlic in a large fry pan. Cook and stir over medium heat unt~l browned. Po~ar off excess fat. za ~ ~ a. ~ t r Y. ~ ~ RECIPES--~ontinued Add rest of ingred~ents except spaghetti. Cover and 6oi1 gently about 30 minutes to blend ~iavors. Add more water to thin sauce, if desired. 5erve sauce over spaghetti. Mix s~gar, salt, and water in a pan. Heat to boiling. Add app~es. Caver and boil gently just un~31 apples are tender. SPANISH {hACARQNI Makes 4 servings, about 1-7/4 cups each. 1 tablespoon fat 1/2 medium green pepper, chopped 1/2 medium onion, chopped 2/3 po~nd ground 6ee~' 2 cups water 1 cup canned tomatoes About 1/2 cup tosnato sauce 1-]/2 cups uncooked macaroni 1-~/Z teaspoons salt 1 teaspoon worches~ershire sauce Heat fat in fry pan. Add green pepper, onion and ground beef. Cook until meat is lfghtly browned. Drain off excess fat. Stir in rest of ingredients. 60~1 gently un~il macaroni is tender, stirr9ng only as needed to keep from sticking. Add a little mare u~ater if needed to coak macaroni. SPLIT PEA SOIf~' Makes 4 servin s, about 1 cu each. 1-1/4 cups dry split peas ~ medium onion, chopped 2 ta6~espoons ham fat drippings or margarine 3 cups wa#er Cured pork si~oulder bone, with or without meat (left from Baked Picnic 5houlder) 1 teaspoon salt Pepper, as desired 4Jash and drain spiit peas. Cook onion in fat in a large sauce par~ unti~ tender. Add rest of ~ngredien~s to ar.~on. Bring ta boiling. Cover and boil gently about 40 minu~es unti] peas are very tender. Remove bone and mash peas slightly, ~f desired. Note: Cook this soup abo~t 2 hours until peas are mushy, if preferred. Add more water as needed. S'f'EV~IED AF'P~S Makes 8 servings, abaut Z/2 cup each. 2J3 cup sugar Sprinkie of salt 1-7/2 cups water 5 medi~m-size tart apples, pee7ed, sliced 5Ni I SS STEAIC Makes 4 servings. 1 po~tnd boneZess heef chuck steak, 1/2-inth thicfc Commercial meat tenderizer 1/4 cup flour Sa7t and pepper, as desired 1 cup canned tomatoes 1 medium onian, sliced Trim aff excess fat and cu~ meat into serving size p~eces. Treat meat with tenderizer as directed on ~ender~zer labei. Heat ~~eces of fat in fry pan to get fat for frying s~eak. Remove pieces. Mix f7our, salt, pepper; use to coat meat. Brown meat on both sides in fry pan, turr~ing once. Drain off excess fat. Add res~ of ingredients, Cover tightly and cook ahout 1-1/2 hours. 70P-~OF-S70VE SCALIOPED POTATOES Makes 4 servings, 3/4 cup each. 1-1/2 cups reconstituted nanfat dry milk 5 medium patatoes, sliced 1 smatl onion, sliced 1 teaspoon salt Pepper, as desired 2 tablespoons margarine 2 tablespoans ~riour 1/4 cup fine dry 6read crumbs Put mitk ~n a pan. Rdd potatoes, onion, salt, and pepper. Cover and cook over law heat 15 to 2Q minutes un~i7 potatoes are tender. Me7t margarine. Stir in flour. Mix in most of the hot milk from potatoes. ' Pour flaur mixture over potatoes and heat gently until sauce is thickened. 5prinkle potataes with bread crumbs. TLINA AND MACARONI Makes 4 servinus, about 1 c€ap each. About 2 cups drained, coofced macaronz (1 cup uncooked) 1/4 smail onion, chopped 3 tablespoons flaur i/2 teaspoon salt 2 cuPs reconstituted nonfat dry milk 6-1/2-ounce can chunk tuna 23 RECTPES--continued Leave drained macaroni in cooking pan. Add onion. Mix flour and salt with a little of the milk unti7 smooth and th3n enough Ca pour. Rdd rest of milk to macaron~; stir ~n flour mixture. Cook and stir gently unt~~ thickened. Add ~una. Heat, st3rring just to keep from sticking. ~ VEG~7ABLE SOUP Wi7H BLACKEYE PEAS Makes 4 servin s, 1-2/3 cu s each. 3/4 cup dry 6iackeye peas 1-1/4 quarts (5 cups) water 4 6eef bouiilon cubes 1 medium potato, cut up 1 sma~l a~ion, sliced 1 sta~k celery, cut up . ~ 10-ounce package frozen, mixed vegetahles 2 tablespoons margarine ~ 5alt and pepper, as des~red Wash hiackeye peas. Put in large pan wlth water and 6r3ng to hoiling, Boil 2 m~nu~es, Cover and ]et stand 1 hour. Return to boi7ing. Add bouillon cubes • and fresh vegetab7es. ~ Cover and cook 75 to 20 minutes until vegeta6]es are almost tender. Add frozen vegetables a~d margarine. Bo71 gent]y abaut i5 minutes 7onger until v~g~tables are tender and flavors are biended. 22 ~ . .A . '_ . .,4 . '_ . .A .- ' „= .,,~: ~:~ . A BA N E v A F L O U O E D S and ~ fi~.tlFlGa r'~ ; -- ~ , : .-~,~ Ufll '.. ~.f.?'. ~ ~. .~ 1~'.`:t'.~7i~.',.i ~-Jlli~• ~ s/4~r ;f,/ Gi L,~I~.... .T..O.^.~@rdflV$ i~.' S' ~~ [-,: Ti: T7S 107'~ - C::f `,ro fi v~. .. . OrovillQ '~''r`~ ~ , Calrr`ornia 9~985 ~h ane: 534-420 ] Division of Agricul~ural Sciences LEAFL.~T UNIVERSITY C~F CALIF4RNIA 22ZQ REVISED MARCH 1980 r,t ~r ~~ ~~ Revised by Macie J. Ferree, Consumer Marketing Speciafist, Davis, and Pamela'tom, Staff Reseazch Associate. 'i'he o~iginal material was written by Frances Cook, Home Econornist, Emeritus. ~'he University oF California Cooperative Extension in complicnca with the Civil Rights Act of 1464, Title EX oF tRe Educafion Amendmenfs of 1972, and ths ReF~obilitation Act of 1973 does not discriminate on the basis of race, creed~ religion, coior, nctional origin, sex, or menYal or physicoE hnndicap irs any of its programs or aciivities. Inquiries regarding tftis policy moy ba directed fo: Affirmafive Action Officer, CooperaYive Extension~ 317 University HaEI, University oE Ca~ifornia, Berkeley, California 94720, (4i5)842-0431. issued in furthernnce of Cooparative Exfens9on work, Aets oF May S and Juee 30, 7914, in cooperarion wifh the lJnited 5tafas bepattmenf of Agriculfure, James B. Kandrick, Jr., Direttor, Cooperative Ezlension, University of California. Gm-3/BD-HS/HS BALANCE FOOD VALUES AND CENTS ~ood: How Much Shoald It Cast? Food for the family couid be the largest single expense in your budget. Por a family of four, with two ele- mentary school children, the annual bill for foad at home rnay range frorn $2,496 to $4,883. There is no single right answerto "How much should a faFnily spend for faod?" IE depends on: spent for food, not always for rr-ore food but far more expensive faods: ~ more meat • Enore expensive meats - roasts, steaks, chops • p~tially prepared and fully prepared foods • family income • number of people in the family • the innportance of food compared with other famiiy needs [3sually, the larger the income, Ehe larger the amounE Families who need or want to restrict food spending rely hea~ily on: • dry beans, peas, lentils • bread, flour, cereals ~ foods prepared from scratch Cost Plan for ~`ood at Ho~e To choose a faod cost plan that suits your family, start with your income before taxes. Table I can help. Locate the column that indicates the number of people in your family. Look down the column to the point opposite your incame. If you sPend the way rnany urban families of your income and size do, you can probably afford the food plan listecl. Tables ! and 2 a.re only guides to plans and costs of food at home. When adjusting them to fit your family's specif~c needs and life style, consider: • whether you raise sorne vf your own faod • how often you entertain • how often yoti eat out • how carefully you plan and shop The suggested cost plans are for faod only. T'hey inclucfe soft drinks but do not ine[udc aicoholic bever- ages, beauty aides, soap, paper goods or pet food. Abaui one-third of mor~ey spent in grocery stores is for nonfood items. They are not partofthefoodspending. TAB~E 1. The Food Plan for the Family. Income 3-Person 2-Person 3-Persan 4-Person 5-Person 6-Person (before taxes) family family family famiiy family family $2,50Q-$5,000 T' ar LC T' or LC T' T' T' T` $5,001-$iD,000 MC LC T'ar~C T' T' T' $10,001-$i5,DOD ~ MC LC or MC LC T or LC T' $t5,OQ1-$24,000 ~ L MC LCorMC LC TprLC $20,001-$30,000 ~. L MC or L MC LC or MC LC $30,OD1-$4D,OOQ L L L MC or L MC pr L MC $40,001 or more L L L L L MC or L T/Thriftv LC/Low Cast MC/Moderate Cost V Liberal ' Many #amifies af this size and incame are eligible for a ssistance through the Faad Stamp Program. For iusther in#ormation, contact yourwelfare department. SOURCE: USDA. Scier~ce and Educaiion Administration. April 1979 ~ TABLE 2. CosE of Food for a V4~ek, Alf Meals and Snacks Prepared at Home.' (U.S. A~erage, June 1979) Thrifty Low-cost Moderate- Liberal Individuals plan plan cost plan plan Women 20-54 years ........ ..................... $11.60 $15.1d $18.80 $22.40 55 years and over . . . . . . . . . . . . . . . . . . . . . . . 16.50 13.50 36.80 19.90 Men 20-54 years ........ ..................... 14.20 38.60 23.60 28.40 55 years and vver . . . . . . . . . . . . . . . . . . . . . . . ~2.60 t6.40 20.5D 24.60 Children 1-2 years .......... ..................... 6.40 8.20 10.10 12.10 3-5 years .......... ..................... 7.70 9.70 12.10 14.6~ 6-8 years .......... ..................... 9.Sfl 12.70 16.00 19.10 9-1~ years ......... ..................... 12.40 15.90 2a.00 24.00 Giris f2-19years ..... ..................... 11.80 15.10 18.$0 22.50 Boys12-14 years ..... ..................... 13.24 16.90 21.20 25.40 15-19 years ..... ..................... 14.60 : 18.80 23.64 28.40 ~ Cos[s are estimated by the Consumer and Food Economics [nstitu~e, 5cience and Educatian Admin istralion. U.S. Depar[men[ of Agricut[ure, Hyat[sville. MD. 20782. Currenlcost tigures are ~vailable from the institu[e on request. These costs are for combinations of foods that will provide nutritious meals for a week. Costs of foocf at horne for any famiEy can be figured by totaling costs shown for indivi~uals of sex and age of various mem- bers of the family as Follows: For [hose eating a!I meals at hame (or carrying some meals from home) use amounts shown. For those eating some meals out, deduct 5 percent from amount in table for each meal not eaten at home. Th~s, far a person eating lunch out 5 days a wee~C, su~atract 25 percent or one-fouxth the cost ShOWI3. For guests, for each meal eaten, add 5 percent af amo~nt shown in the table for the Proper age group. Next, adjust the total figure if more or fewer than four people generally eat at the fa~r~ily table. Costs are shown for individuals in four-person families. Adjust- ment is necessary because [arger families Eend to buy and use foods more economically than smaller ones. Thus, Hor~v ~'ood Dollars Are Divided Spending for food at home varies, but in general, urban families divide the food dollar in the food store accord- ing to the Following chart. Afl numbers are in cents ar percent of tf~e food doilar. ~ `~o~ °~~ i /iy, Q ~cP 6 c~ G~ ~,~ J,~ N~ cc~ so~~',.s 7s y~ ~ ~ o:~' or ~~s ~m ~, ~~,~ 4P.- ~~ ~r ~ ~ery s~ s~ ~ rs (ta ~~f fsa.,_. s 31.9 cersts (ilour, cereals, bakery products) for a l-person family, add 20 percent for a 2-person family, add i0 percent for a 3-~erson family, add 5 percent for a 4-person family, use as is for a 5- or 6-person family, subtract 5 percent for a 7- or more-persor~ family, subtract 10 percent. 14.4 cents ~iruits and vegelables) 4 38.$ cents (meat, fish, paultry, eggs) 13. t cents ' (dairy products excluding buttar) What the ~aod Money Buys Within your chasen food cost plan, the Daily Food Guide can heip yau ptan meals and snacks based on the bady's need for protein, minerals and vi[amins. ~oods are divided into four groups, as shown in the guide. Each group includes food similar in nutritive val~e and is important for certain nutrients. Far a daity diet with enough of all the nutrients needed to keep your body in the best health, plan ~eais and snacks to incEude alI four food groups. Serve faod from these four groups first. Then, to saEisfy appetites and to round out family meals, inc[ude b~tter, margarane, other fats, oiIs, and sugars, or more servings of any of the foods in the guide. Food Cost Plan Check List Staying within your food cost plan far nutriEiaus meals rriay not always be easy. Many shoppers use a check list of money-saving ideas as an aid to food shopping. Pian your menus, including snacks, for a week. Check your cupboard, refrigerator, and freezer to see what yau have before shopping. Prepare a shopping list. Check food ads before shoppirtg. Sho~ alone and wher~ you are not hungry or rushe~. Shop For groceries once a week ar twice a month. Choose food bargains that can replace oEher iterns in your menus. Co~tinued on page 5 DA~LY FOOD GUCDE Food Group iNain Nutrients Daily Amounts Needed MILK 2 tp 3 cups - children under 9 milk, cheese, ice cream, or calcium 3 or rnore cups - children 9 fo i2 other products made with protein 4 or more cups - teenagers whole or skirrt milk riboflavin 2 or rnore cups - adults (vitamin Bz) 3 or more cups - pregnant women 4 or more cups - nursing mathers (1 cup = 8 ounces fluid milk) MEAT 2 ar mare servings ~eef, veal, pork, lamb, poultry, fish, eggs protein (Count as 1 serving: 2 to 3 ounces of €ean, bonEless, iron cooi~ed meat, poultry, or fish; 2 eggs; 1 cup cooked dry thiamin (vitamin 8~} beans or peas; 4 tablespoons peanut butter.) riboi#a~in (vitamin B:) Altemates: niacin dry ~eans, dry peas, nuts, peanut butter VEGETABLES xnd FRUITS vilamin A vitamin C (ascorbic acid} Smaller amounts of other impartant vitamins and minerals. 4 ar more servings (CounE as 1 seroing: Vz cup of vegeEabls or fsuit; 1 medium apple, banana, orange, or potato; ~/a medium grapefruit or cantalope.) Include: A dark-green or deep-yellow ~egetable or fruit rich in vitamin A- at least every other day. A citrus fruit or oEher fruit or ~egeEable rich in vitarnin C. Other vegetables end fruits, including potaroes. Bi~~ADS and CEREALS 4 or mare senrings of w~ole grain, enrsched, or restored thiamin (vitamin B, ) (Count as a servings: 3 slices of bread and t serv"sng of niacin cereal - 1 ounce ready-to-eat cereal or'/z to ~/a cup r€bofiavin (~itamin Bz) cooked cereal. H no cereal is eaEen, iron substitu[e 2 extra slices of bread.) profein Continued Buy food bargains your family will eat. Take advantage of foods that are in season ~- they are usuafly highest in quality and lowest in price. Compare different types of foods - fresh, frozen, canned, dried - and buy the lower-priced nutriti- ous foods. Compare prices, weight, ingredients, and nutrition information an food labels. Figure on cost per servings, not per paund. F'or example, some hony meats may cost less per pound than roasts but you are likely to get more servings from a roast of equal weight. B uy store (hause) or generic brands which cost less. Check perishable food dates and plan to use all af the food before it spoils. Watch the scafe ar~d cash register as your foods are checked out. Other food and money-saving ideas may be found in publicacions available from yaur CounEy Caoperative Extension office: Publication Number Buying Calendar for Fresh Fruits ~nr! Uegetabies 240h Choosing Meat on the Basis of Cost 2405 Choosrng Poultry and Fish on the Basis of Cost 2855 Choosing Vegetabfes on the Basis of Cost 2406 Freezer Beef - How ta .8uy It 2234 Shopping for Breads, Cereals, and Macaroni 2256 Shopping for Fruits and Vegetables 2407 $hopping for Meat, Fish, Poultry and Eggs 2408 Shopping for Milk arrd Dairy Products 2409 Three Meafs from One Chuck Roast 2421 Turkey Tips z422 In-Store Shopping Aids The final step in balancing yaur food cosE plan with nutritious meals is using shopping aids available in the food store. Food Labels Food labels cell a lot abaut the contents of a package. Expect to see the foElowing on all labels: Product name Variety, sty[e, and type oF pack Net quantity of the contents Name and address af the manufacturer, packer, or distributor Any artificial ingredients {colors, flavor, and so on} Ingrediertts [isted in arder of weight, with the heaviest ingredient listed first Any dietary properties (enriched, fo~tified, and so on) plus nutritional inforination Foad labels may atso have recipe and storage inforrnation. Dates on Packages Many packages are stamped with a date. It has dif- ferent meanings for different products. Packed On (Pac~ DaEe} - The date the product was processed or packaged. Laok for a"Pack Uate"on fresh meat package tabels. SelE By {Puli Date) - The last day the food should be soid. Shappers still have several days ta use the food at home even if bought on the pu~i date. Look for a"Pull Date" on fresh dairy praducts... fluid milk, yogurt and cottage cheese. Use By (Best Quality Date) - After this date, the quality of the food starts to decrease, but the product is stili safe Eo eat. Cereal pacfcage labels us~ally have "Use By" dates. Exp. (Expiration Date} -- The last day the food shouId he used before loss oft quality. It is stiil safe to eat. "Exp." dates are used on spices and refrigerated rolls. Unit Pricing Unit pricing, used prirnarify hy larger food rraarkets, is an aid to pr~ce comparisons among difFerent brands and package sizes of products. Unit price sheff stickers or signs give the total price of tE~e product and the price per measurable unit, such as ~er ounce, pini or caunt. Unit pricing can assist with pr~ce comparisons only. It does not indicate quality or ingredient information. ~ Exaainple Unit Price - Sb.6¢ per pound Whole Kernel 8.75 ounces Com 31¢ (Measure} (Item) {Price) Unit pricing is a time-saver. "Che arithmetic has been clone. When ~nit prices are not posted, figure t~e unit price by dividing the Price of the product by the weight, meas- ure or count. Price of Product Weight, Measure or Count = UNIT PRICE 3i¢ = 3.54¢ per ounce 8.75 ouRCes 3.54¢ 16 ounces x = 56.6¢ per pound 1 ounce I pound cn,, = 25¢ per pound r.,........ b0¢ = 20¢ per orange 3 oranges 90¢ = 45¢ peE serving 2 servings GenerRc Brands Food packaged with g~neric (plain) [abels (just dark ~rinting on a white background) are sold in sorne foad SfOCES. Generics are usually standard Grade (U.S. Grade C), campared with higher grades, Fa~cy (U.S. Grade A) and Choice {U.S. Grade B), of more pubiicized products. While usually lower in price than higher quality prod- ucts, generics may be of uneven colors, pieces, and sizes, and produccs such as corn and peas may be noticeably more mature. Many generics do not have n~tritior~ labels. I~Iutrient content, along with flavor, is c:omparable to that of the higher grades. When visual quaiity is not very impartant, generics can be suitable ingredients in: casseroles souffles fruit cobblers soups pies stews 1 COOPERATIVE EXTENSkON U 5 DEPARTMEI~lT OF AGRICULTURf UNIVER517Y OF CAL3FORNIA Berkeley, California 94720 OFFI[IA~ $USINE55 Penalty fpr Privofe Use 5300 PqSTAGE AND FEES PAI D U.S. DEPARTMENT OF a~r~icu~TUR~ AGR lp l ~rr Li.S.MAI~ ~s COOPERATlVE EXTENSiON UNIVERS~TY OF CALIF4RNIA This information is provided by Cooperafive Extension, an eclucational agency ol the Universiiy of California and the United States departmerot of AgricuEture. Support for Cooperative Extension is supplied by federaf, state, and covnty governments. Cooperative Extension provides the peopfe of Califarnio with ihe latest scientific infarmafion in agriculture and family consumer sciences. It alsa sponsors the 4-H Youth Program. Cooperative Extension representatives, serving 56 caunties in California, are known as farm, home or youth advisors. Their o[fices usually are located in the county seat_ They will be happy fo provide you with information in their fields of work. BUi~f~ ~:.Jc.NTY 4ti'E~ARE JUN 2 0 I~80 ~ Nationwide Food Consum ption Survey 1977-75 OROV~LL~; CALRFOl2NIA ~ Nrei~minary Report No. l M~NEY VALUE OF F~OD USED BY H4USEHQLDS IN THE UN~TED STATES, SPRING 1977 U.S. Department of Agriculture Science and Education Admin~stration August 1979 ~t~ r~ E~I~IT ABSTRACT ~- Tlris'report presents findings an the money vaiue o€ food used at home and Che expeaditures for food eaten away frqm home from a sample of about 3,5Q0 households surveyed in the 48 conterazinous States in the spring of 1977 (April- Juree), Also ~ncl~sded are data on th.e number and average cost of ineais eaten at home and away fram home and the nutrient return per doZlar's worth of food used at home. Findings are given for households classified by region, urbanization, incoa-e, and size. KEYWdRI}S: Expenditures, fami.ly food, food away f~on hame, food cost, hausehold £ood, meals at home, meaZs away, nutrient economy. CONTENTS Page Summary .................................................................. 1 Scope of I477-78 survey .................................................. 2 D~~~ COZLeCtIOri~.~~~~~~~~~a~~~~~~a~~~~~~~~~~r~~~~~~~s~~~~~.~~~~~~~r~~~~~• 3 Results .................................................................. 3 Differences by region .................................................. 5 Differences by urbani.zation ........................................,.... 5 Di.fferences by income ..........................:....................... b Bi££erences by number of people living in household .................... 6 bis~rihution o~ households by money value nf faod a~ home .............. 7 Comparison with results ~rom USBA's I965 survey ........................ 7 Meals 3t ~"lOIIie and away ` from ~'lOI1l2. . . . . . . . • . . . . . . . . . . . . . . . . • . . . • . . . • . . . . . 9 Nutrients per do~lar's wortt~ of food ................................... ~1 A free copy of this publication is available from the Con~sumer and ~'aod Economics Institute, iiuman Nutrition Center, Federal Building, Hyat~.svilJ~e, r3d. 20782. 5cience and Education Administration, Nationwide Faod Consumption Survey I977- 7$, Preli.minary Report ~io. 1, August i979 Published by the ~ffice of the Birector, Science and Education Administration, U.S. Department of Agricu~ture, Washingtqn, ~.C. 20250 ii 8 ~- g .. ~ ~ ~ . MONEY VALUE OF F04D USED BY HOUSEHOLDS . IN THE UNITED STATES, SPRING 1977i SUMMARY The food consumption survey of abqut 3, 50{~ housekeeging hous~holds in the 4$ contermi.nous Stiates in the apring of 1977 shows that° o U.S. ~iousekeeping househnlds averaged 3.I househald members and used food with a money va~ue (value of ~ood used at home plus expense for food eaten away from home) o£ $61 per week. Food a~ home accounted far $46 {75 percent), and food bought and eaten away from home accounted for $~4 per week (24 percent). Meais bought and eaten away from home averaged $li and snacke $3 per week. The value of food received away from home by household members as guests or in payment €or services is not available ~ram this survey. a Iiouseholds in the Northeast used food with the higktest money value ($69 per iaeek), and thase in the South used ~ood with the Zowest value ($56)• o Suburban households were larger and used food with higher money vaiue on the average, bath at home and away trom home, than households in the cenCral~citq and nanmetiropolitan areas. a As the income of households increased, the money value of food used at home and the expe~se for food eaten away from home increased. As income increased, the percentage of dol~ars for food eaten away from home increased--from ~4 percent for househplds with incames beJ.ow' $S,OOp ta 29 percent for households with incames of $2E3,fl00 or more. o As household size increased', money va~ue o~food per hausehold increased, but money valeae per household member decreased. O~e-member households used food valued a~ $26 and househo~ds of si.x or more members used food , valued at $15 per household member in a week, .. iPrepared by Consumer and Food Economics' Institute, Human" Nu~riti.an C~nter, Scie~ce and Education Admini.stration, U.S. bepartment of Agriculture, Hyattsville, Md. 20782. 1 o Averages conceal the great variation among ho~seholds zn money value of food used. For examgle, the vaZue of food used a~ home varied among households from less than $8 to more than $30 per person per week, even afLer adjustments were made for meals eat~n away from home. a The average money value of food used at home per person {adjusted for meals eaten away from home) was about 90 percenL higher fqr households surveyed in ~he spring,of ~977 than ~or househalds in a si.milar survey in the spring af 1965, During the sarae pexiod ~he Consumer Price Index for food used at ho~e rose i00 percent. o About 85 percent of the meals eaten by household members were from home food supplies, 11 percent were bought and eaten away €rom home, and ~ percent were eaten away fram home without direce expense--as guest meals, free school meals, ar payment for services. o The average cost of a hom~ "meal unit," inc~uding snacks, was $fl.7$. A meal unit bought and eaten away fram home, includzng snacks, averaged $2.04, or 2.6 times as much as a~ea~ unit at home. o Generally~ the groups af households using food at home with the lawest money value received the most nutrient return per do.lZar spent. They 'were the southern, nonmetropolitan,,iow-incame, and iarge househalds. SCOPE OF 1977-78 SURVEY The National Food Consvmption Suxvey (NFCS) 1977-78 is the sixth ~onducted by tlie Department of Agricuiture since J.93b. It is the second.survey to include households in aZI four seasans of t~e year and to obtain znforcnation nationwide on die~s of selected individual househo~d members as well as food consua~ption fnr the tota2 household. The last snrvey was conducted in 19fi5-b6. This survey willprovide detailed information on foad consumption of house- holds (at home) and food intake o£ ir~dividuals (at hame anc~ away from home), trom which the nutri~ianalquality of honsehold food supplies and indivi.dual intakes can be appraa.sed. It will provide data pn home productian and preservation of faod, house~iold income, participation in fopd programs, education and employment of hoUSehold heads, and other factors that might a£fect food.consumption. The survey wi11 provi.de information on selected practacea of hpuseholds in the purchase a~d use of specific foods. Al.so, it will provide znformation on eating habits of individuals, such as the ki.me of day foods were eaten, how many times in,dividu~ls ate per day, and where meals and snacks were obtained. From ApriZ 1977 eo March 1478, a strati~ied probabilzty sampZe of house- holds was surveyed. Information was obtain,ed from appz~oxi.mately 15,000 house- holds in the 48 contex~minoua States and approximately 34,OQ0 individuals from these househa~ds. In addition, 5 supplemen~al surveys were cpnducted yielding information for about 5,000 households in which at ~east 1 member was over b5 years of age, 4,900 t~ouseho~.ds with members participating ox .e~a.ga.ble to parti.cipate 'in thE k'ood Stau~p Program, 3,100 housettolds in PuerCa Rico, 1,100 urban househoZds in Alaska, and 1,250 househo~ds in Hawai.i. A1I the supplemental surveys wili provide data on household food consumptian and individual food intake. 2 ~ ~ ~ g DATA COLLECTION ', Tnforniation, on food used in a surveyed heusehol,d wa~ obtairred. through ~ an znterview with the person identified as ~nost resgonsible €or food 'planning ~~~ and preparation. Trained ~nterviewers used an aided recai~ schedule ta obtain I ~he kind {ground beef, skim milk, etc.}, the form (c~nned, frozen, etc.}, the quantity, and the cost, if purchased, of each food or beverage used in the househald during 7 days prior to the intezview. ~louse~olds were contacCed a~ least 7 days prior to the interview and asked to keep infaz~mal notes, such as shopping lists, menus, and prices of.€oods used, ta assa.st them in recalling the food used during the 7-day pez~zod. In addition to information on foad used, respondents reported the nu~nber af ineals eaten from home food supplies during the week by household members and o~hers. They also provided infor-xation needed to classify househo~.ds by income, si.ze, and other fa~ily characteristics. The methadology used to obtain household~food consumption data in the 1977-78 NFCS was the s.ame as that used in the 1965-66 surv.ey with a few exceptions. One change may af€ect sl.ightly the data on money value of food. In 1965-65, householc~s were interviewed at the time of khe first contack. In ~977-78, the type of information needed was described to each hausehold in a con~act made at _ l.east 7 days prior to the intervi.ew. Ttte impact of this change will be measvred usin~ da~a fro~ a bridging saa~ple of 1,300 househalds interviewed wi.thont prior cantact during the spring of i977, RESULTS U.S. housekeeping househalds2 surveyed in the spring of ~977 averaged 3.1 members and used food with a money value (value of food used at home plvs exgense for food eaten away from home} of $61 per week. (See table 1 for unrounded va~ues.) Gf th,is amount, $46 was the money value of food used at home 3 and $14 was the expense for meals and snacks eaten away fro~n hozne.'` Meals eaten away accounted for $11 and snacks for $3. Money value reported in this st~sdy does not cover guest ~eals and. refreshments nor meals received as pay by household members outside the home. The average money value of food per 2Houseice~ping households are those wiCh a~. least 1 person tiaving 10 or more meals froa: household ~aod sapQly during 7 days preceding interview. NineCy-three percent of ali reporting househalds .met this criterion. , 3i~cludes value of food used at home by household mert~bers, roamers, ' boarders, employees, and gnests thaC was isonght,.home produced, ar received ', as gi€t or pay. Value of food received without direct exgense by a househald is based ~n ~he average price per pound paid for tha~ food by survey households in the sau-e region. . '`When nonhousekeepin~ households, for which data were coll.ected but are not reported hexe, were also incl~uded, average expenditure for faod away from ~ home was $15.77 per hpusehold and the proportion of totai money value of food .for food away was 26 percen~.. 3 n ~ a+ ~ oa C. .,.r w a m ~ 'c7 O ~ m m ~ 0 ~ ~ .~ C4 G7 Q} .~ N 0 `~ 0 ~ ~ p Y d ~ ~ q .~ ~61 m ~ b O W 4~ O N } ~-+ ~ 7 T W ~ ~ I I .w W ~ N W ~ O O ,~ ~ , N A '~ 7 ~' G ~ ~ ~ ,.~j p ~ 08 [) ~ ..~1 I ~*1 00 u's N c`"i ~O .~ .-~ I~ 00 ~f1 tiY' t0 n M a0 1~ N.-~ 1~ ~D ~D O~ O~ afl ~ Q 1~ O c'~1 O~ t0 [~] O+ N Vl c•1 M ~"1 '~T c'ry~ C'~! t''ry ~'h ~ M ri N f`'1 !*'1 ~'1 ~7 ~' ~Y' M~"'1 N •r .--~ M N f~ a0 1~ M U'1 CO d ul 1~ ~G p•-+ ~ 1rl v~ ~ O ~C+00+ cYO~00 ~G~ 04 ~ ~O~O~aO ~pl • . • • . .-~ .--1 .--1 ~--f .-I H .--1 ~ ~--I ~--1 .--I ~ T 00 ~T .--I ~t GD ~7 cV ~O ~/1 O~ M c~S ['~l T t0 fti 7~ n i. ~n rn rn rn r1 ao ~n o r~ a~ ao ~n rn r~ ~c c~ .1 +t V1~7c"1~7 +7v'1c'~] N[n~7.7~D vlu't~rl~t.tv~"1 ~ r-1 .-~1 A vi ~ rn 6~ I ~ ~--I ~-i I Q .-~ ~*'! I O 0 r-1 V1 A ~ .-~1 f~ ~~4 00 u1 ~ N O~ O ul O~ ~O ~ ~C ~"~ N O~.D n~O d O t~ tf'7 [~'1 Oi N'-I O~ N1 ~O M~t N OO f+"1 ~O.Y'~t+~'l ulv1~ ~7~7~i~t•fl Oa0~+1~tc~1 N ~ .-~ •--~ ~ •-~ ~ .-i ~ .--~ .-r .--~ .-r N .-r .-r •-~ ~--i .-i ~ O~ O O~ 4~ .-~ t~ ~~p O p~ O~ - .Y' pp O ~p f+ N v1 .--i ~t O~ ~ O~ .--~ u'1 ~cV u1 O+ ~ M N o0 GO O V1 cv a; ao o~ o o co n r: oo a~ ai .o .y~ o ao ao ~n [Y .w ~--i ~--I N N .--I .-~ .-f •-1 .s C~! SV N N ~--e ~--i .-y c~ ~ r~ ao ao ~ oo co ~n ~v .v .o n~n .t ao ~ vi N N1 Q~ a6 CY ~Y' ^+ v'1 ~ 1~ O~ n c*'1 00. a0 N~B tD Y~ .-+ a0 ' i~ O.t a+ c~'f u1 O o'] O Y rn c~ .t ~D u'1 ~--I ,--~ ,--~ •••f +-i ~-1 ^-1 N . '-1 .--1 ~--~ .-i O~ O+ N.~ O ~0 ~7 ~ CV A,--~ .--i d ~ O CV !+ ~Y' 00 N1 00 •--~ o~ ~o .--i ~f1 ~n ~O N e~ ~'7 H O r7 C,'~ n 1~ f~'f N M N Cn [~'1 N ,--i N[ry C"1 ~t •--~ N["1 ~7 ~ Y1 ~+ O~ N a0 Q~ N O. N~ c+1 ~D R7 tp ~O u'f tl1 {*'f ~ N O CO a0 ~r1 1~ w~ O+ V7 O V1 00 •--~ ~G M.Y • a . . . . . I~ ~T N~T ~"i 1~ .~r v'1 CO c•1 1~ te'1 ~/1 rr ~O Gp '-1 N ~-w .-1 •--t ~--I ~--1 ~--1 •--1 ~--~ .-H N r-I ~--I +-1 N ~''1 n O~ .~' ~ v'l O O~ aD rr1 t`'I N.Y' ~ ti.-a c'1 ~.o QO u'y ~Y' O~ N N Vl N CO ~D CV ~D ~Y Q~ O DO ~ CV. 00 G~ ~O • • • • • • ~D C? ~/1 ~7 ~ ~t O f`'1 O 06 tl1 N O P~D ~O ~G CO s'rT rf ~+'1 .7 .7 +-f ~7 ~+"1 ~ c'~'1 c~'1 .t vl ~O N C~1 .7 Vl ~O 00 R~ O ~ ~ ~O co o+ rn~o cn o+ ,-~ ao v-, o in o 7 n rn.1 c'~ o~ v1 ~ CV f~'f .W cr'1-~ M O~ ~7 t/1 .-~ c~') Vl t"Y ~+'S c~7 O GO O\ ~O O OO 00 ~ u'1 ~O O~ O V1 ~O 00 C~t ul O~+'1 ~O tl1 ~!1 ~P ~/1 tP ~/1 M~~7 IA I~ 00 N~ ~P !~ C~ 4 .-ti ~O ~T0~C4 ~nv'1 N N ~-+F'1~ Op0 QOt~ O d.-i Op ~ oDNO OI~Nu'1~0 000 Q"O1~ M ['~1 C'} s'~f t•y N('~1 M N N C'1 P"} ~"1 M N t`'] .f u'1 tp u1 cV . . , . .. • . + GO • • b • • ~ • y ~ • • • • y~ • • O • • iy • • ~ ~ ~ • • y~ • • y • • ~ • • . y • s • ~ • y • ,~, • • • . . . • . W • • • p . • • ~ ~ r ~ . f.' W a • T 01 GJ ~ ~ a ~ • • . W y a . T p~ 1+ F' ~• • . r-~ • ~ • . L p 01 O~ 01 ~ . ri • • • ~0 • ~C • ~ ~ • ..~I O C+ ~ • • • 't7 • la ••• i.~ • N r~ Q p~ .* p~ pp • • • ~ • y • p •.~ • O ~O O - ~ ~--~ -Ir ~ • • • • • ~ O ~~•• O U p, t~ O+ v} ti} O..~ •. • • • y .C m G7 •.•~ C O a, v1 f~s I 1 ~ ~ • ~• H w w c~ •. ~,.,-a at -+ ~~,r I o a o•~r . . o a) 0Y • . 4R W~ sJ v ~ • ~ 7 .~ ~.G ts ia W~1 le Q O O O~ • •+• a G+~ a+ ++ ai •.~ ar ~ W Ci o ~ al . •-. • u .C ' O 4a F ~ as ~ F .G ~ ~ 'C O ul 47 ,~ • • . • . p •,,ooov~am~oor~~n.~.~c~a. . • . . r+ oD 'F. ~-r cI) ",# .L} U V] 7. y.7 sI? t/> v~ vs O.--i N t~1 ~Y Wl ~O ~ a ~ ~ a ~ ~-+ T ~ 'U •.f .D L+ O ~, 00 O •~ W d W L m lip ~C co tE C 'L1 9 F+ Oi •d~ ~+ . . ~ ~ ~ P ~ Y C . G u- c N ~ ~ O G • 'Cf •r l d •. ~ N J-i i"-. 60 O ~ 'C N y k q .-~ c+ ~ a o o •.+ m u ~ N ~ ~ 4 af •. I so u . R. o0 ~ ^ 7 bD u ~ m W ,q ~ • U J..~ •H l.~ 'O ~ p ~ 3 ~G ~ O •ra O °1 a a ~ . y c o m m > ~n ~o ~ a~ • ~r ~ ~ m ~ m a~ o ~v ro o u > ,a •a ~ ~ u '~ ' ~ ~ al +-+ ~cy O o m w x o s' ~ 0 oooro O ~ w m y, .c cso ma ~~ o~ k ~ ~ ~ m O ~ ~ . m ~ ~ co p 0~ 'S7 ~E ~ ,~ ~ .~ O 'G ~ r/ iJ ~ L' . p ri ~ w 1~ ~ y ?-i ~ ~o a o ,~ ~ a~ x a~ ~ u o o ,as o R7 • 41 ~ 'b • ~ C+ Rl 7 G ~R d •rl [W L+' •rl .rl ~ C ~+ 'C7 td O '[1 ay n •,-r O UF H •~ ~ ~ Ul ~ W 'G O rt ~ ta F+ d~-+ •--~ • Ir N aa.• ~oc~ a,u m a..~ ro u~ d ts. O oo T} a.O N rl O ~ p v W T rr m O~ ao O Ir G6 'G ~ N. 60 O 0S ~ V] n ~ ~ ~ '~ o ~ ~ •. i n c a • ~ -~ G . ~ y ~ m~ o u o ~ ~ ~ .r'-. F~ .ti: ~6 ~ .O L L". •~ m ~ ~.-~ a•.a ~ ~ ~ ~ ~ O .f O 4f 't7 a ~- + ?+ a0 'C ~ GV W O m CO ~ ~ a i 9, p ~ W•~ 3 0 ~ A. rl ~ ~ U p U W W ~ ,~ t7 ~a N ttl k ~ 'CJ u .~ G) U~ N t~ D~C ~ b m ~ i+ N ~ d fs{ v~ , ai W ~ , O N .n Q O O ~--1 'G ~ W 41 W ~d •.d O ~ °' ~' ~ ° n ~ ~ ~7 r+ ro o o .. i +~ p F+ 'd GD l+ ~ t~ p g y~ ~ ~ y i s ~ G 1 ~ t~ ~ •~ ~ O .G 1 ~ O ~tl L ~$ uo m o N~ al ~ p ~ G a G~ N eD F+ G O ~ ~ ~ ~ O 61 u Oi .~ ~ ] CO V ~~ W~a ~ N ° L d w~ ~~ O ~ ~C 60 N Gi x ~ ~ ~ ~ ~ a i a • N ~ (d J..1 rM L '3' ~ ~ ~ • 7 N ~ V ] .ss . ~- ~ . .~ . ~- . .a . ~- . .a . .. household member5 was about $2fl per week--$15 far food used at home and $5 for food boug'ht and eaten away from home. Of the money value of a11 food, 76 perCent was ~or food used at hame and 24 perceat for food baught and eaten away from home. Qf the expe~se for faod away from home, meals accovnted £or 79 percent and snacks for 21 percent. Aifferences by Regi.on6 The average ~oney va~ve of food ~sed per household was highest in the Northeast ($69 per week) and lowest in the Sauth {$56} (fig. 1). xo~senoxas zn the Nortn Central region and the WesC used food va.2Ued at $59 and $60, respectively. Both the money value o€ food used at home and the expense for food eaten away from ho~e were highest in khe Northeast and lowest in the South. The average money value of aI~ foad per household member was $18 in the South, $23 in the Northeast, $20 in the West, and $19 in the North Central region. Faod used at ~ome accounted for 79 percent af the money value of all food in the 5outh and 7~t-76 percen~ in the other regions. Snacks accounted for 26 percent of the expense ~or foad eaten away fram home in the 5outh and 20 percent or ].ess i.n the other regions. Differences 3~y Urbanization~ Suburban households used food in a week valued at $b8. T'his was more than for house~o~ds either in the central city ($SS) or in non~etropo~.f~an areas ($55)• Both the money value of food used at home and the expense fpr food eaten away fram home by suburban households~ were higher than for the other two urtianization classes (fig. 2). Expense for food eaten away from 5Average values per household member (tabie I} ~nd per 21-meal-at-home- equivalent person (table 2) were calcn~ated uszng a population 'ratia procedur~ --aggregate value for all households divided by aggregate number of household members or 23.-mea~-equi^valenC persone .i.n a11 households. 6Northeast--~Connecticut, Maine, Massachuset~s, New HauEpshire, i~ew Jersey, ~Ier~r Yoric, Pennsylvania, Rhode Is~and, Vermon~; North Cen~ral--Illinois, ~ndiana, Iowra, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Qhib, South Dalcata, Wisconsin; .South--Alabama, Arkansas, Delaware, Bistrict of Columbia, Florida, Georgia, iCentucky, Louisiana, Maryland, Mississippi, Nort'h Garolina, Oklahoma, South Cara~ina, Tennessee, Texas, Virginia, West Virginia; and West-- Arizona, Cali~fornia, Colorado, Idaho, Moxttana, Nevada, New Mexico, Oregon, Uta~, Washington, Wyoming. (Alaska and Hawaii were surveyed separately.) ~Central city--has a pap~lation of 50,000 or more and is the main.or core city within a Standard Metropoiitan.5tatistica~ Area (SMSA); suburban--generally those areas witYtin boundaries of SMSA but not within legal Iimits of centxa]. city of 5MSA; and nonmetropolitan^-ail U.S. areas not within SMSA, 5 hame in a week was one-half higher for suburbanites ($18) than for nonmetro- po~itan area dwe~lers ($12). The average va~ue of food used per household member at home and away from home was $21 per week in suburban and central city hauseho~ds and $18 in nonmetrapo~itan households. Tt~e average number of inembers per household was 3.3 in suburban, 2.8 in central city, and 3.0 in noEVnetropolitan areas. Of the money value of alX ~ood used by suburban households, 74 percent was for food used at home and 26 percent for foad bbught and eaten away from hame. In the nonmetropolitan area only 21 percent of the va~ue of aIl faod wa~s expense for food eaten away £ram home. Snacks accounted for on~y i8 per- cent of expense for food eaten away from home xn suburban households and 26 percent i~ the central city. Ai€ferences by Income Households at higher ~evels of i~come (~976 income be£ore taxes) contained more people and had higher average moaey vaZue of all food, higher average money vaZue for food used ar home, and higher average exgense ~or food eaten away from home (fig. 3). Househalds witn incom.es of $20,000 ar more used food at home worth $60, twice, as much as househoids wi~h incames below $5,000 (~30}. Compared with money value af food at home, expense for food away from home increased more sharply with income..Households with incomes of $20,Ofl0 or mo~e spent $25 for ~ood away--five kimes as much for food away~ from home as households with incomes below.$5,000 {$5)• A pa~t of the higher food cost in households with higher incomes is aCCOUnted for by the fact t~at households with higher incomes have more people. The average number of people ranged fram 2.p i~ households with incomes below $5,000 to 3.7 in households with incames af $20,000 ar more. Per household me~ber, the money vaiue of al~ food (ak home and away) for households with incomes of $20,000 or more ($23} was only one-third higher than for households with zncomes below $5,000 ($18). Food used at home accounted for a smaller percentage of total money valne of food at higher Levels of inco~e--from 85 perce~t for households with incomes be~ow $S,OOfl to 71 percent fpr households with incomes of $20,000 or more. Low-income households spent less for snacks away fro~ home than ~ouseholds with higher incomes. ~owever, snacks accounted for about 30 ~ercent of the expense far food away from home for house~o~ds with incomes below $lO,OflQ and about 20 percent for househalds with incoaQes over $15,000 {~ig. 4). Differences by Number of People Living in Household As wo~ld be expected, money value of food nsed at home and expense far food ea~en away fro~ home were higheat in househo~ds with most members. Total €aod {at home and away) used by one-irtember hauseholds was ~alued at $26, whereas households of six or more members used faod vaiued at $105 (fig. 5). Foad used at hume had a vaiue of $21 in one-member households and $$4 for households o€ six or more me~bers. Exgense for food eaten away from home was $6 for one-member.housahoids and $2I for hauseholds of szx or more. 6 ~ .. ~ ~ . • ~ g . • p As in previous USDA studies, the mo~ey value of food per hausehold member decreased as the number qf people Iiving ~n the household increased. Th~ money valve of alI food pex househo~d member in households of six or more mem~ers was $lb--substantially~less than in one-member honseholds ($26). Distribution of Households by MQney Value of Food at Ho~e ~h~ value of ~ood used per week at home hy households surveyed varied from less than $8 to more than $3Q per "equivalenk person" (table 2, figs. 6 and 7). An equivalent person is counked as 21 m~ais at home in a week. The average money value of food used at home p~r equiva~ent person was $16.6d. ~'fiis was s~omewhat higher than Che $15.17 for food at hame per household member, but Iower than the $I9.91 total money value of food at ho~e and away pe:~: household ~ember (table l). The equivalent person (based on three ~eals a day for a week) is used~ to attemgt to adjust for variatian among househo~ds in the number of ineals eaten from home food supp~ies. Househoid size in tesms of equivalent persons was determined as follows: Tota1 the number of (1} ~eals zeported as eaten at home (adjusted proportion~teZy with ~eals eaten away fro3m home to total 21 meals in a week--3 meals for each o£ 7 days--to account for skapped meals and snacks that ~ight substitute for ar eupplement meals), (2) meals eaten from household supplies by guests, boarders, roomers, and employees, and (3} meai equiva~ents af refreshments served to guests (one or twa foads = one-fourth ~eal; aver two foods = one-half ineai}. ~hen divide the total mea~s by 2I ta obtain the household size in 21-meal-at-home-equivalent persons. Comparison With Results ~rom USDA's 1965 5urvey USDA made a similar nationwide. tood cansumptiqn survey in the spring of I965.~ ~e average money value of food at hamefor housekeeping households per equiva~ent pe~son was $8.7$ per week in 1955~and $I6.61 in the spring o£ 1977, an increase of S9 percent. I}uring the same period, prices for food used at home rose 100 percent, as measured by the Consu~er Price Index (CPI), Bureau of Labor Statistics, U.5. Department of Labor.9 ~igure 7 shows hauseholds distributed by money valve af food ased per person in the spring of ~977 and in the spring of 1965 adjusted to spring 1977 dollars using the change in the CP I . The change in money value of food used at home betweenthe surveys appears to reflect both increases in food prices and change in the kinds and amoUnts of foods used by househo~ds. TEie fact that less ~ood was used per person in 1977 than in 1965 is substantiated by preli~ninary data showing lower food energy (ca].ories) from food used in 1977. Food available. from household food supplies, measured in terms of calories,dec~ined from 3,200 calories per person ~ BU.S. Department of Agz~iculture, Agricultural ftesearch Service. Household ~ood consnmption survey 1965-66 report No. 1. Food consumption of hauseholds i.n the United States, spring 1965. 2~2 pp. .Ig6g. 9The CFI for food at home increased 20 percent between ti~e spring of 1977 and February 1479, when this report was prepared. 7 n O+ ~ .,~ w a ~ C 0 k P. N d a .7L d 3 ~ C .~ ~ ~ ~ L ~ b N ~ '3 O O W w 0 ~ ~ ~ ? ~ ~ O ~ T A m b r, O r N m ~ O ~ ~ .p G7 W ~ m ~ O x I N W ~ E Cp cy ~ll 1~ O~ .~ GO ul ~O W n T+ N ~/1 .--1 +O el1 N N ,-i .y .-e ~ .-e O „I cv ao..oo~ ~n~~o ococ~vrn .70DNtlOQ~M w Ci fV tV N-,..~ N N.r N.-e iV N N. . LV N N~-q .y .--r O O C~ Y N M[+1 O.--1 O 7 N oD ~7 "'~ N y' •~-~ N~7 .f O~ fti I N ' N cV N N N N N . •-~ N N N N N N N N! ."~ .-i W ~O O~ W ~ ~ '. ti .~-~ ~~ C .~ N i/1 Oi .Y ~l ~O GO ~/1 ~--~ N~/1 .--[ T"'~ I .~. ~ N ~ N N N N N N N N N N N N CV C~! N c+1 N f~1 U ~ a .n w y ~i ] O+~ I ..~ CO Q+ n Ul V1 J+ N a0 O f~ EO .t ~7 ~O R+ M~Y' : Q, yI r1 •--1 w ra .y •-1 '-1 w N.-~ N.H .W .-1 rl ri N N- ~] o .~ a ~ o- .~ ~ I a I ~D .t d O v~ Iti ~ O~ O~ 6~ ~D ~o N ~1 .t ~~ m rt iE ~ S ~ 1+ O\ O I~ .'f tr'1 ~7 ~!1 v1 ~ .-~ 1+ +7 00 `1? N O vl .-i ~ O aG .--i ~7 n7 O+ ~O r~ .-a O+ t~f O W o0 'C p a.~ ~ ri ~ n .f ~O N f~ O aD a+ O.o O h.-e d~O v1 ~t `O . vl C~D v'1 CA M O O O ~ F,nFz ~ ~ ~ ~ ~ ,.y M d~ k~O .y O~ f~ N u't u'1 O•~ N M1 a+ .t ~O d~D ~O u'1 Iti rt N F r-I 01 i0 .aI ~ N 4 ~1 O O•-a CV O d.-i ~+1 O.t ~d n Q+ : ~ O W p. H 01 ~ ~ a a~ ~ ao v~ ~+ ~ ~ r: ui u; ,n ~, ~o 0o e, ao ~c v, u, ~ ., ~ ~ .~ .~ .-, .-~ ,~ ~., '. ,~ . r, ', .-~ .~ .~ ., .~ .~ . W ° . y o ~o ~ w ~ ~ .~ ~ ,~ J..~ di O • o ' . m • a' ~ N ~ • O~ O~ F + G ~ ~ m m ..-1 . s1 p . O+ Q~ T O•rl ~ ° ~ G C~ ' 'A . a.~i : '; ~ co ~ , ~ a o a ~ n . u . G•~ . O o ~.,. N F . N ~e v u O A b.C 6 ai C . O U Gk r W N .•ri G O 6~ . r r •,r - rn u1 vA I I- ?• • N ~ W ~'. Ul R~ U • u N t6 k•-{ ~ ~4A E O O O•H 'C • O W •~ •r~ 0~ • W W.G L vy W O O O O rl 3 ~~Z • N H}~ dl ~ HOO00 O ~ ' L i~ 41 1.~ •'i L'a 8 Gf •• C q~ r~ $ m GI O Gl .G b o v, o.-+ m:: :: : o O~ ri . .C O la L+ ~7 CO .~ o o a m m a ~ o o w e~, ~•, •, N a m ... . ~ U o .~ 00 ?. ?. fl] 3 p U 4) 7. U SE tl ~ t? Vf [? a> O 7•~ N[~l ~T ~1 ~ N O m.~ ~ .w d N M C~ r~ n r+ a+ w s $ ~ .. ' ' . $ .. ' ~ . ao o ~ N O ~. ++ "r M ' ~ ~ ' ~ ~ d ~ m ~ .~ m t m~ on C ~ w w . q ~ ~ ~ ~ P q y .. i •. i • . ~ •r! J..~ 'C dl N 'a ~-I W • V N•.~ O G m. P. r~ m m g 4~ CS F+ a~~ov O ~ N ~ o a~' c aooa ~ i. ° w x r . c~ ~ ~ ° ~ ~ ~ a ~ ` a i w • o o w ~ pp ~ ~ •.~I U 'O 'n ~ ~ ~ • .-1 ra ~ W ~ 'r ~tl ~cLww ~ a ° ° m w .. a ~ w ~~ a ~ 3 ~ ~ y , ~ W V W ~--i M 1+ '+ m F .+ - af O W ~ Stl ~ O ttl 4+ F .L.' . O ~ ~ ~ y e9 Is D W ~ W C 7 Gf +~ ~' ~ O ~ ~ ~ a i m W GI 'G N ~ F a0 H u W d.C M re Ol W O L a+ ttl 'V+ N . b u ~ ~ it F+ ql ~ O O F+ w we~o9 3 00,~ w co ~~ w G ~ m 7 p y i a JJ 7 J W O W F f+ X. F+ 'd 80 U- ri 47 O~h O~ UI Y OD 70 ' N ~O p. 61 U L+ L ~ C ~ . M- D k 0 w~ aca a1 ~uw N N W 00 i ,i C ~. ~ 2f ~ ~ ~ ~~ ~ m H.. a m M I G ° W ar r~ ~ r•~ ~ N c w + s n u Gf N a~ m o~ •.+ ~ ~~ '-e ~--i O w fi a+ x ~ ~ v a' ~o ° ~ °' n' a m a p c i.•. + ~. .~ ~, m., o0 oa o a ~ ~ u b m ~ c~ ~ EO ~ -~ 01 N G f+ . •.~I ~ ~ ~ ~ .N L" ~W O 41 7 ~"'~ O~ - 9n N w ro~ E 'd o~ cy m O 41 .-~ m G ~ ~ H ~ E ~ ~ C ' ~ i O ^ p a 3+ r -t i a a ~ 'C a ~ a n s ~ ~ 6 N + o - ar . . ' ~ ~ ~ ~ ~ u ~ P ~ ~ . .. i C G • C a m ~~ U ~w A. C6 . N W . -~ N ~ ~ ~ ~ N n O i+ ~ b 0 N• ~ W m ro b~ v m o E s+ o o a+ , ~. v F k? m ~ w ~ ~-- t O t 4- N dl u0 ~ m o a, s v~ e ,,~ 4- w+-+ Rs o o~C o •rl o q1 O~ O G.C 1+ 'd •~ 3~ ~ ~ ° o~9 x a, m~ 4 + .~ ro~ ~ ~ W ~.~1 .~ .o W N> 7 0] H i t ~ m ° m~ m c a z a ~ m ~ O m 3 ~ O~ o A U ~ , ao y. 7~,~ ,n ~ cn we co a m ~y W t - W t m O ~ .-i ~ 'O ~d F +~ R u ~~ p W.a O G ~ ~ w m m I+ N L ~ 01 C1 't7 _ U rr as m o. m~+ ao m ce ~ ~ 'C v u ~ ~~. i .~ o 0 O~ c c n s , g '_ per day by households surveyed in the spring of I965 [0 2,900 calories in the spring of 1977. ~ood used at home accounted for 83 percent of money value af all food in the apring of 1965 and 76 percent ia the spring of 1977 (fig. $). Meals bough~ away from home accounted~for 13 percent of totai money value of food in 1965 and 19 percent in 1977; and snacks bought away from home accounted for 4:and 5 percent, respectively. Meals at Home and Away From Home ~ighty-five percent of ineals eaten by household members (exCluding meals eaten.by guests, boarders, roomers, and employees) in the housekeeping house~ holds studied were from home food suppliES (table 3). That is, 85 percent of ineals were eaten at home ar carried from home as p~cked lunches, pi~~ic meals, and the like. Eleven percent of the meals were purchased and eaten away from home--at restaurants or aC school, for example. Four percent were meals eaten away from home without direct ~xpenses--as guest mea~s, free schooi meals, or meals received as pay.10 There is consaderable inter~sti in the re~ative cost of ineals at ho~e and away from home. In such comparisons difficulties arise in defining "a meal" and isolati~g its cost from the cost of other food used. Hawever, casts ger "meal unit" ak home and away have been estimated based on available infarmation frpm the survey data using the following pracedures. Cast of faod at home co~ld not be subdiv~ided into costs of ~ood.that was eaten as meals and as snacks and thak was eaten by household members and by guests, roomers, boarders, and e~ployees. Tt~erefore, the money value of al~ food aC ho~e was divided by the number of ~eals eak~n hy household ~em~ bers and others plus the meal equiva~ent of refreshments served to gues.ts to determine the cost per meal unit at home. Meal uniks at home (meals and meal equivalent of snacks eaten) were covnted as meals were counted in deter- mining the household size in equivalen~ persons (p. 7}. Tlze cost per meal unit away from home that cou~d be derived from these survey data and is most comparable to the cost per meal unit at home was caZ- culated as follows: The expense for meais and snacks away from hame by house- hold members was divided hy the number of bought meals the~ reported as eaten away from home, adjusted to account for sk~pped meals and snacks that migh~ substitute far or supplemen~ meals. Sased on these procedures, Che average cost per meal unit at home was $Q.78 and the average cost per meal unit purchased and eaten away from home was $2.44, or 2.6 times as much as the meal unit at home (table 3}. A mea~ unit away fram home cost more xn the Northeast and West than in the North 1QIf nanhousekeeping households, for w~ich data were col~ected but not repozted here, were incivded, the proportion af ineals eaten at home would be lawer--about 83 percent compared with $5 percent for housekeeping house~oids only. 9 F'_ "' C GJ ~ ~ tti N Q1 p O 'O ,~ . : G ~ ~ O e-11I O ~ N W AE n7 n N ~ ~ T N ~i m ~ Gi 40 00 4Y •rl c o ~ .-~ •~+ U O a '~ ao . ~ r-r f rA 'g m pl H A O ~ ~ w O m 'O W N 0 ~ .N ~ w ca a a S". H O h0 •~ U] ~ W N 4~1 .~ •o~ xCl N O ~ m q ia u} v.e O 'tl ~ ,~ r-I ,Q m~~ m iv di ~ Vl ~ ~*1 iV f1 N ~'1 ~,--~ O d u1 C~ T G~ 7~ a0 O a0 a0 ~"f a0 00 N ,--~ ~--i OD .-t O~ 00 O~ •-a O O~ O~ Oi m.7 • . • • • . . • • • . N.--1 r--i N N N~--1 N.-1 •--i r-i N_ C~'1 N~--1 ~-1 ri .-i n 1~ ~ ~O ~-1 .-y N c*1 N C+1 tD GO N1 C+ .-a tCl L"1 1~ ao ~ r~r oocon nr~nnoo rnaooon n.o • • . . ~ ~n d ~+'~ .t 7.7 .Y v'1 u'1 ~t .t .t t n'1 •~ 7~ .7 .'t 0 ~'+ j ,L" U ~ •-I L" U W ~ ~ ' ~ i-I F'J W R1 u ~ N m N ~n nr •~ ~ ~~ 'b cd o ~ '~ ! ~ ~ 7 i ~ a0 c 0o F4 ~ u ro ~ ~ . O ~ u ro ~ ~ ~ ~ ~ o i a ~n F •~ ya ~ +~ a o r~ ~6 .n .C Fr~ • ~ ~ a~o ~ W ~ O E~+ }t G ~ ~ ro a .,.i Q N N O ~ rl •rl O N p N GC •r1 cV N O~--i H N O Vl OO ^i [V trl 6~ p[~'1 N N O .~ '-1 ~--~ '-! ,~i .-y •-+ •--1 .--~ ~--i .--~ '1 .~ ,--~ ~•y M~y' u1 tf1 t!1 ~T ~O Q I~ tf1 ~.-i i~ 1~ ,--~ ~~' ~O ~O QO GO 00 00 GO CO Q~ 00 -00 ~4 DO 00 00 00 OD W 06 • • •~ • .~ s • • ~ : .. ~ ~ . . m : ro : . • • : . ~ : a~ ~ x o . : ~n ,~ ; . . . . . . . ~ L . • • m • • . a a : : : ~, o . : . o : ,~ : : • f+' W • 01 ~ QI • ~C Gl s O~ C~ i-~ GS • a •.- • t~ p • O~ O~ a~ O•.i • . • GQ .,,~ p p~ .. .. ~ . • ~Q T . 'c~ c+ •. a..~ . .-~ .-. o rn ~ o. oo ~ . . : ,-< y ~ •~r . o ~a o ., .w .~ s+ ~ : . ~ ~~ • ~ U FL A ~ O~ cI~ t~? O•,~ • • y ~ O 4+ ~n v} I i 7+ • -+ Q~ at C3 • . ya ,~ R1 1~+~~ [ 000•~ . • • p ~ ~ • W qi.Q tav 00 OOrI . .~ D iy N F+ ~ C7 4 O ~ ~ ~ i ~ • 6 ~ ~ ..i + a ~ t i s.~ ~ p ~ ~ Q ' H .C O F+ M p m C~ C ' tl P v~ o~ . . . • O •~ o 0 o a m a ~ o a G~n ~.-, c~ a. .:. . ri 60 7-' 7r VJ .'3 .0 V[I] '~ U'.7 VY [? K} [/} O•--~ N M+7 ~'Y ~O rl G7 H C G7 4.' A'e a h-I Lk 1~ N 'O ~ o `0 u ,- i ~ ~ Y- I Gl • ~ ~'h ~ • o y m 3 i s a ~ F+ N U `h N ~ 00 •.i r-F iJ ~ '~ 11~ N ~ TJ ~ 41 ta •rl ~ ~~ ro ro ~ p •.+ ~ ro ~ b ~ o L N O F , ~ '~ ~ LL H ~ O • O 'c 'O p 'L3 w r-i H O iG ~v a, ,~ a o ~+ y, m ~ o d w w w ~ s o w H ~ ~'., i~ r-1 y ~ ~ 'O N ~ F~ '-+ O O O ~O • t+ u-E ,C p •-. Oi l6 rA m o7 m ".7 1.~ ~C 'LJ L' 'r3 ~ ~ N ~ ~ ~ ~ ~ 00 .. . a [ • .- .- o. ~ u +~ u k y~ O"O p q1 Y6 k] .o A N N ~ W a a ~ o .a .~ ~ :, ' ~ 1.7 ~A •H .. ',a~ " ~ aSl F ~ ~ ~ G I~ . r{ n W 'C ' p~ .~.1 ~+ T N ~--1 r-1 ~ b ~ ~ G Cl ~ 3 .+ ~ ~ ~ ~ nw ~ a~ ; o v ~a •.~ ro ' u 00 e0 ~ al ,!t ~ n ~ ~ +~ x y ~ ~,•, ~. ~ ~ 0 ~ ~ ~ i 3• ~ a o .L: 'O tJ w-I ~ ~T •.-f b0 ~6 p. ~-+ . O s~ N C 5, t+ a. u~-+ a- ° ° p ~ ~ w ~ o { . v. w . . ~ . s+ c~. d m m al 7N vb D ~ CY a? N O L O a) m O m U m •-~ ~o ~ ~ ~+ 2i u m O A a) tll . ~O L +~ o~n as m~, ~ o ro ~w+' o m ~ o r=:~i m ~o n~ we .~ •r, o .~ .~ m ro '° o cn ~ ~ ro ~ N ~~ ~ O .. ., .,.~ O N as ~y ~, m ~ m . w o~ u ~. ~ O N N ~ a r 6 07 ~ • H ~3 ~ ° > o d N s N i; ~7 S+ y Q7 fU H '~i C ~ ~ y ~ ~ 8 ~ ~ u o`+-~ ~ ~w~pp q ' ~ V ~ ~ ~ ~ + ~n r- CQ' F+ .C 7~tl _ G~ C N N N ~ . ~ 6 "~3 ~ ~ ~ ~ ~ w d ~` ~ ~ m `y ~ m ~ ~ d c i + c .- a - + -+ d a ro ~r } C R~ .C ~ ~ ~ CO [[~ . ...... . . ........_ . . ~ ~ 'd .- ' ~ 'ey .. ' . ,a . '_ . .s . '_ Central region and the 3outh, more in metropoZitan than nonmeCropoiitan areas, and ~ore in s~all than zn large househalds. Nutrients per pollar's Wor~h of Food Generally ~he groups of households that used €ood with the lowest ~oney value received t~e most nU~r~ent return per dol~ar (table 4). Southern house- hoids had highest nntrient returns per dollar or shared highest returns with househo~ds in another region in calories and in $ out of ~2 nutrie~ts. Of the three ur~aaization classes, khe nonmetropolitan households had greatest retu~ns in the same eighr nutrients and in calcium a1so. Exceptions were in vitamin A vaiue, vita~tin B~2, and ascorbic acid. Households in the 2 lowest income classes had greater average returns in calories and in all 12 nutrie~ts than those in the 2 highest income classes. Large households generally had greater nutrient retur~s per dollar than small households. A higher average return in nuCrients per food dol~ar daes not mean nec- essarily thak households consciously choose mare nutritious foods, ~iets that are low in cost usuaiZy include same relatively inexpensive foods in large quantities. Some of these foads, such as enriched 'and whole-grain £lour and bread, some cereals, dry beans, and potatoes, furnish subs~antial amounts of a nrmmber of nutrients. 11 ~ A O~ •-1 ~ ~ •,~ N F4 m N m 'd .~-i O .t a m ~ 0 ~ GD G •r{ a d a x W m 7 O ~ A w 8 O ~ u m 'CS N m a ro O O w w 0 ~ a+ k 0 3 m 1~ ~ .~-! e~ b }~ d p. ~ ~ G N .~ }~ a~ z' I I Q W ~ ~ ~ U'~ I~ 00 O+ 00 a0 a0 ~--~ 00 ~O ~ N Q~ Vl ~O ~ fti f~ a0 aD O~ :J •.i V ~,~. Vl v'1 LA U1 u'S ~~/1 V1 ~O ~D Vl v"1 ~/1 ~D u'1 ~'1 ~/1 ~'1 ~!1 a A Wi tl N ~ Vl GO ~f1 ~D f~ t0 ul O GO f~ u'1 ~ 00 ~P1 ~Y 1!1 f~ 00 a pp s ~ ~ N NNNN NNN c*INNNN NNNNNN a .-i ~Y' ~D 1~ .--~ N O\ ~O I~ pp ~O O+ tr e-e Vt O N 00 r~7 ~Q 6~ O~ 00 ~ Q~ O~ C~ OD C1 C~ O~ G~ OD 00 OO 00 O~ O~ O~ O J P4 F ~ . . . . . . . . s . . . . . . . . . . a O ^~ i ~ ~ ~ G .~ W i a .s i : N ~ ~ ay ~~ . I ~ o ~ ; o 4 !'.. a 16 ao I ~ ~ ~ a a y G •rl 3 U d ] •rl a el ~ ~ ~ ~ H ) N + 'G~ N ~w " O ~ L~ ~ ~ N O ~ C"i '~ ~ b x 7 N~ p .,~ j ~ ~-~i a~a ~p tJ O ~aa •--i O N N.-r ~--~ .,-' N N N h~--~ ~--i O's .-~ .--i N M ~ `~"' p r-[ ~--[ w~l ~..~ ~-~i ~..~ ~--i ~--i ~--1 ~--I r-1 •--1 .--1 ~--[ ""'~ .--1 •-i H ao ~v~u~rn ~nw ~o~~~n~n .cn~oWO~. ~ p G~ '-f ~ O . . O O~ . . ~~~ O O • . . . . Ot O~ O.--i ~--1 N . . . • . • ~ ~--1 . +-1 .-i ~--1 ~--I +--I .-a ~i r-I .-i ~--1 ~--I W r~M ~--1 r-i o+ rn c~t ao rn ~~a •a o~ ~ w,r~ cv rn~ r~ o~n ~n ~ ' + n ~n oq ao n . . . . n n m . . . o0 op ao n ~ r • . • . ~ n n op op v, . • . . . . ~ a O O O p O O O O ~ O O O O O O d O p O O 5( n ~"i n rn~n ~O m tn c~ s+1 0~n c*'f c~ .fl ~~O oo .-r i--I ~ .-~ O~ N N M ~ d ~ ^~O ~ 00 G~ ~O N^~ O 4 Rl S'~1 N S'~1 C"'1 M C"1 M S"1 C+1 f•1 C} CV C~E N] ['ry C~7 c~'i M s+'1 0 000~ o00 00000 000000 ~. ~ tl1 ~O O~B ~--i c~'1 O~ 00 f~ 00 f+"1 O ~O a0 M u"f GD .Y f~ ~D f~ 00 1'+ 1~ 1~ 1~ 1~ 1~ 1~ 1~ 1~ ~O ~O ~ 1~ f+ ~0 n ooo.o 000 00000 oaoooo .p uy n ao n .D .o 0o n ao 00 ~o .n ~n .G n n n o0 ~ .-i .-i "'' ^-i ,--i ,--i .-i .--i .--i .--i .--i ~.-~ ...~ .--~ .--i '-r ,~ .--i ~1 7 7' t~ N ul ~*'~ W O •--~ .-~ ,--~ ~ t~ ~n a0 ~' 7 n r~ ~. ao -~ ao rn ao 0o ao rn rn o~ a ao ~ ~ n ao ao ao o. ~ p O O Q O O O O O O. Q 4 O Q O O O O C7 1'~ 7 7 ~ 7 7 ~ 7 ~ ' t V . .7 ~ ~ ~ ~T• ~ ~+ .~ ~ ~y . M l ~*] O Vl ~+'1 ~ N N u'1 u'1 u"1 u'f N•--~ 90 O c'~1 C~'1 ~"f O~ I .t d +7 d ~t 7 7 .t d ~t 7 .~ ~t ~*'! .t d' ~ .7 ~t N ~pu~'~Q GOOpi~"1 OO~ON.7 ~T«~~~ O~O N O N M N ~-+ '-1 e~1 N t•] n'1 N ~--~ O 'r N N N ~ .-i rr ri .-~ ri .-~ ri .-w .-~ ri ~ .--i .-i ri ~--~ .--i .-~ .--i .--i ' m a • • • • ~ s ~ + • • . . . . . . . . . . . . . . x . . . 0 . . • . • L • • ~ • • . . . ~ . . , . . . . . • .. = • ~ • • y' . • . • . ~ • . • . • }.~ • • • • a • • • • . 'R." O . O~ p~ d ~ • • • • • . • • • ~0 4-I • . O+ O~ !w ~" • • • m s~ • • . yd y p~ p~ p~ O G •~ • • W • y+ • •rl .1] O O+ ^ ~ •rl • • • • ~ • ~~.,~ • +.1 . rl O d~ ~? O~ • a . • • ~ L • • ~ •.a • p ^ C «-~ •--~ fa ~ • • . p W~ •. O U~ O~ ~t1 s~ir jr vr O G• • . F ,G . . •.~r ~ '~ . . m wv •• u.a w-+°`~rr i o00 ~. . • o W a~ . c~ ~e~ ~~ ooao'^ . • • p o ~uyyai•~u c+ ~ s+oooo . . ~ m m o d+-~ ~ u ~ or,wa~a~~a~p~a ov.or+•.• •p •.~ O O O 01 W Ol a O O G~~~--i N p. • • ~ .~ 00 z x cn 3.a U n] x U a;? Vs vr t? O'+ N~+f +t ~n ~D d' 17G L7 N W #2 .~ .e G O .~..~ i.~ ~ F+ O V-~ ~ .~ N W ~ a1 O N u 7, p o •.a ,.i C'. G1 .,.~ 'b '17 '~ ~+ 7 ~ O ~+ ¢, m t0 ~1 ~a ~o ~ ~ o w ,~ o a~ p W ~ m .f: Li m ~ ~ ~ a O i~-i m m 'G b ,~ r~-I U V i--~ W m a ~ ~ ~ 0~0 A O Gl ~ ~ c9 m w F+ •~ 1 C ~ ~ d n~ F + ~ C~ 9 a m •~ o a.•~ ~ ~ O d~ Ci C. . ~ f~+ ~ •,~ ~e •,~ o ca d a W iJ (.' 6Q +-i m'O 'y ~ ~yuu~m a,~ k u ~ ~ P ~ d ~ n a . o l i ~ , c n n N ~ ~ ~ N'U F+ ~ 7 n v i -i ~. ~ a ~ C i. c o G o . ~~ ~u ~ ~ ~ • ' Ui .~ U.G I-i u-1 O L~ 9 ' ~ D ~ ~ ",~ ~i-I N fd 'C G GO a '0 3 a p d a~ p b O •rl P.T~ O ~ N u'b 4! ,~ } C] c0 m G. Ui dQ rA •1 O. O~ G! ~ ~ W ~ci ss~ u ~n .s~ ~ m 0} N O T1 ~ m H O sr ~ w W[/,1 C7 O~ N~ W'b w u m ~ o ar m o o w~ ~ o w u~q a+ W N ~ O• QF 7 T .C ~ ~ ~ L 1+ ' .O W ~ ', _ . ~ ~ "' lJ G} ° '° 3 ~ y m ~. ~ w ~ ~ ~~ ~ ~ ~ ~ A u -r ' a i >, o . C ro ~ d + ~ ~~+- ~ . ~~ ~ u ~ ~ ~ ~ .+ O i ~+ a N W ~~ W y, n0 ~ > tli ~. L W ~. 07 ~M V ro L3. O~ ,~ N 4+ L 60 O ~ {y .,.~ [!) .s , . ~ a ~ REGION and FODD at HOM~ a~d AWAY Value per Household per Weelc, Spring 1977 ~igurs 1 l3NITED STATES ~ $46 $61 NORTFiEAST $51 $69 N, Cf~11TRAL $45 $59 SOUTH $44 $56. WEST $4fi ~ $60 At home ~ - Away from home USDA Nationwide faod Cvnsumptian Survey, 48 5tates, 5pring 1877 {Preiiminary} SUBURBAN SEA 6172-79(5) $68 $44 $55 ~oNnn~rRaPO~.iTa~ At home ~ ~ Away fram home USDA Nationwide Food Consumption Survay, ~48 Stafies, Spring 1977 iPrel~minaryl S~A 6x73-79(5) ~i$i1~e ~ 13 lNCOME ~and FOOD at HOM~ and AWAY Value per Nousehold per Week, 5pring 1977 lNCOME ancf EXPENSE for FOOD AWAY FROM HOM~, Spring 19~7 INCO[VIE: $t5~b(f0 ta i9~39 r ~ '~`t ` ', $13.90 ` `• ' ` ~ $97.Ba ~ ~~ ~ f $ZQ,000 or more $20.$0 $25.10 USflA Nationwide Foat! Consumption 5arvey, 48 Statas, Spring '1977 [Pralimi~ary) SEA fi175-79{5y Fir,ure ~L ].4 ~ ~ ' ~ g ~ ' ~ ~ ' ~ ' s HQUSEHOLD SiZE and VALUE of FOQD per W~EK, Sprireg 1977 Members : Or~e s~;c~~°t?««~ ~~ ~~:~ ~ ~' . .~."s~. ~':~;''°."~* v .z• • ~ ..x <~a ~~ Per f~ousehold membar . ,, ~ zx ~~~ Per household - Twa ~,~•,,.~a~y`~a ' ~~"~`,a: ~~ ~' $49 ...ay~:~ $ 24 ~~ '" ~"o ~~i> • '~ ~ '~ $ 62 TE~ree <~.y=~~ ., ~~~ k $21 Fou r a~ <~~;~~v~ ~..~'~~~~<~;~¢~;~ i ~ $ 76 ;x ;;~ $ 7 9 ~ive iuo.~-'~n>~;<,~ $90 ~' ° ~ , ' ~ ' ` ' ~ , ~` `~ ° ; ~ ; a,:~ .,~ ,~, $1$ ~ °"a~ :w s ~~ ~~;° $1E35 Six + , ~ ,„. 3 ~`~?~~~~~%: $'i6 USDA Nationwfde Food Consumpiion Suruey, 48 5tates, Spring 1977 {Preliminary} SEA 6176-79(5) Figure 5 15 p ~ • 4 f~ ~ rn ~ 1 m ~ N ~' Q~ ^ l. ~ t ~ m~ ~, 'a rn -p oo a~i .~. ~ m a.5 oe ~ m ~ ~ a u„ ~: ~ Q t ~ o y m.}. ~ N oi ~ N~ ~ ~ a ~ p ~~~ M ~ `` r ~ .c . ~ - ~ ~ ~ a .° o ,5 ~ - C. -~ ~., C7 ~, E_ ~ y~ L ~ ~ ~ ~~ ~=a E ~om aN~,.- D ~ ` . 3~E ~cR~ a+ a`-` ~` . ~ O . V] S~S aUw~ N ~ d ~ H !~ _ O ~ ~ ~ •. ~ ~ -~ C. C~ _x ~ ~ ~ ++ i• iy r ``~- -~ m o } ~ ~ .~, ~- O~ O ~ d ~ O ~L '~ ~ ~~'~ o ~ 3 w ~ G~ ~ ~ ~ N ~~ ~ . `~ ~ti ` ~ ~ ~ . • . ~ O ~ ~ M~ ' ~ ~ ~ s ~ ~ G7 C O ~ O ~ 0~0 n ~ t~ cf M N O O t" {i~ev~ad) SQZQFE35flOH o <n y ~ rn ~ ~ y C y R ' ° ~ ~n ~ `O ~ m ~ ~~ ~ - " ,~ y+ a ro ~~~ «o~ ~ c~ ~ ~ ~ t a+ ~ ~* ~. n ~ LL C c~' ~'0 01 m'E r N 4 ~ . ~ os~ o~~^ p ~ u i \\ Q n ~~ ~'~ C tp a M O. n ti`• ~ ?o a N2 ` '~ an w ~ ` ~ ` ~ n ~ A~ z m ~ W ~ C~ ` p o U a -~ ~ a R ~ ` N O C C Q ? C ~~ ` `` _ ~ ` y N C . ~ ~ ``-- 2 O fA ~~y' C.1 fh N ~~ O t G n ~ `»' ~ ~ ~ ~ d 7 ~ ~ ~ ~` ~ ,~ ~ Q .~ Q' O d ~ 4~ ~ 7 A a A m C O ~ Q ~ ~ M N ~ O O EE C7 ~ 00 n [ 'r' (iuaa~ed~ 5p101-l3Sf10Fi l. 6 ~ ~ . • . .~ ' ~ ~ ~ L} 3 ~ LL ~ .~ THE HQUSEHO~D FOOD DOLE.AR, Spring 1965 and 1977 F~ad at home"` Meals away from e 5nacksaway from home acks +ay oEn ome ~~~~ 1977~** ~ Value of all food used a# hame ** iJSDA Naiionwide Food Consumption Survey, 46 States, Sprireg 9977 (Preliminaryl SEA 6174-79(S) Figure 8 17 Food at home* Meals away from NtJTRIEI~ CONSTJMPTTON PAT~IItNS OF ~NDiVIDUALS iN 19 7 7 AND I965 . 0~~~ •80 ~ - ,~g,~al~ue n a wd+n se~a Ta1k bq ~leanor M. Pao, Consumer and Foed_Economics Institu~e, Human Nutritiom Center, Science and ~d.ucation Administration at the 1980 Agricultural Outlook Conference, Session 11 Washington, D.C. For Release: 3:30 p.m., ~esday, November b, 1979 Infarmation on diets of individuals was obtained ~.n surveys of statistically selected sampJ.es of households ~n the 4$ contiguous States under the superv~.sion of the U.S. Depa~rtment of Agricu~.ture as part. of- the 1977-78 Nationwide Food Consump~ion 5urvey {NFCS) and the 1965-66 Aousahold Food Cons~tion St~rvey (HFCS). During the 1977-78 NFCS, separate surveys were also made-in Alaska, Hawaii, and Puerto Rico as we11 as two special snrveys in. tihe 48 con~iguous States, one of Iow- income households a~d another of househplds with at least ane person ' aged 65 yea.rs or older {el.derly sample) •. In the1977-78 NFCS in the 4$ contiguous 5tates faad intake ~n~orma- tion on indiv~,duals was obtain~d for 3 consec~ti^ve days {except fox the speciaT. e~.dErly sampl.e) during ~ seasons. In the 1965--66 HFCS ~oqd intake of individual.s was collected for l day anly during the spring a€ i965. The interview--in hoth surveys--produced information on faod used in the home during the. grevious .week as we11. as ,i~forniation~ on food eate~ by, individual membexs of the household. In the. 1965; HFCS the household; zespondent recailed the previous day's intake for all members.:of the house- ho~d, whereas the 1977--J8 NFCS participants answered for ~hemse~ves whenever possi.ble, The 3-day foad in.take report in the I97Z-78 NFCS consisted af an inter~riewer administe~ed 24-haur die~ary' recall for the prev3.ous day and participants' record o£ food consumpt~.on.for the next 2 days. The record was picked up and reviewed on a return visit by the interviewer. Foods and beverages cans~ed at home and/or away from home.were reported. Data fram intezviewer administered 24-hour dietary recall in the spring o€ 1965 and 1977 are available to compare ~utrient intakes of children, adolescents, and adults for the ~wo periods. _ Indiv3duals snrveyed in spring 1965 numbered 14,519. In the ~977 spring survey of 48 ~ontiguous Statas there are $,b61 individuals. (About 33,000 individua3.s par~i~ipated over the 4 seasnns of tihe 1977-78 NFCS in the 48 cantiguons States. ) Age groups for the I965 samp~e differed somewhat from the age group3ngs for the 1977 sample as shown in the accompanying bar graphs. Although a.7.1 spring 1977 data hav~ been processed and entered on tape, they ara still be~.ng reviewed. Data fram the 24-hour recal~s in the ].977 s~vey conside:red in this paper are st311 prel3mimary. Differences described have not heen tesLed ~or statist3cal significance so only a tenta~iva assessment of the findings can be made. However, the data are useful far comparisom with the many ~.nd~.vidual foad intaka stadies based on 24-hour recalls and the ressil.ts of HANES (Heal.th and Nutrition Exau~ina~ion Study) i.n 19 71-7 4~ by DHEW. ~ ~ ,. ~~~~I~' 2 CALORIC INTAKE Ca~aric intakes o~ individuals in 1977 vrere Iower on the average than:thase abserved in I9b5 {~fgs. 1, 2). Mean intakes of energy for infant's decliaed most, 34 perc~nt. Youzzg children, 1-5 years of age, had ~ mean intalces that were I5 parcent less than i~. 19fi5. CaloriC intakes af• the o~.dest group of inen and oldest graup of women (65 years and over) drapped the ieast between 1965 and 1977. A~ong the groups of younger women and g~rls, mean 3.n~akes were 5 to 10 percent Yess in Z977; for the men in similar age groups, the declines were s1.~ghtZy greater (LO to I5 percent). Teenage boys, 15 to 18 years of age, had the highes~ ca~oric ~ntake of anp sex-aga group in1977, ~ust over 2,700 kcal. In 19b5, the iargest mean intake of energy was slightly over 3,000 kcal., by I8-I9-year-olds. Mean intakes of calories fo:r groups af inen in 1977 decreased with age from about 2,500 kcal.for I9-34-year-olds to 1,925 kcaZ. for ~he men 65 years and over. Among girZs and women, the highest average caZoric inta.ke in I977 was fvz~ the group of 12-14-year-olds--1,920 kcal. The highest mean caloric 3.ntake in I965 was 2,150 fox t~ia same age group. A general reduction in caloric intake with age occurred in 1977 ex~ept for [he group of 51-64- year-oId women whose intake was 1 percent greater than the younger group group, 35-5 0 years of age. When av'erage ca3.oric intakes were ~ampared with the I974 ltecommended DietaryAI.iowances (RDA), intak~sfar a1.1 sex-age g"ronps werebe~.ow :recom- mendatians by about 1.0 ~0 25°percent. Howrever, energy needs of individua~.s vary ~~nsalderably according to body size, age, and ghysical activit}r; thus, there aie individuals who need less than the recommended amouzxts. Groups with caloric atntakes more than 20 percent below the RDA for energy weres infants, boys and girls b-$ years, boys and girls 9-].1 years, girls I2-14 years, and women I9-34, 35-50, and 65 years and over. Mean ~reights of peopxe in mos~ groups in 1977 were similar to mean weights for 1965. Thus'tha drop ~n ~ aloric intake does not appear to be associated witln lass of weight. Perhaps a sedentary Iife style is more common in the 1970's than in ~he 196Q's. PROTEIN, FAT, AND CARBOHYDRA~E ~NTAKES Ganerally, in~akes of the three ma~.n enezgy-praducing nutrients-- protein €at, and carbohydrate~-decreased between Z9b5 and 1977 (figs. 3, 4). Average pro~ein intakes o£ individuaZs in all sex-age groups decreased or remained the same. The infants' group showed the Iargest decline, about 4Q percent below the 1965 1'evel. Children in the 1-2-y~ar- o~d groap had th e second largest decrease in average protiein izxtake--abont 15 percent ba~aw 1965 intakes.Mean intakes of the oldar groups of chiydren decreased Iess. Yn ~977, pratein ~.ntake of girls {9 years and ove~} and that for wov-en Ze.ss than 65 years of age ranged from '9I ~.0 97 p~xcent af . 1965 intakes. ~'ar boys and men of the same ages, the range was 85 to 94 percent of the averages'from the earZier survey. Averages for the men 65 qears and over and the women in the same age group showed litt7.e change £rom mean quantities of prote3.n consumed in I965. , .e ~ - a . ~ . 3 '~he mean initaka of pratein for infants decreased £ram 39 grams in I965 to about 25 grams in I977, Ttiis sharp drop in p~otein intak.e of in~ants map reflect a change in composition of baby formulas from those made with evaporatad cow's milk, as was common in the I960's, to the formulas dEVe~oped to resemble human milk in the i970's. Human m~1k ttas about pne-third as much prote~.n as cow`s milk, xn addition to having the iargest caloric intake, the 15-to--1$-year- a3.d boys had the largest mean intake of protein, 107 grams, ~.n 1977. The larges~ mean protain intaice in 3.965 was 118 grams for the I&-to-19 an.d 20-to-3~i1year-old groups of boys and men. Protein ~.ntakes of inen in 1977 decreased with age to about 80 grams in a day for the men b.5 years and over. Among the age groups o~ famales in 1977, girLs I2 ta 1.4 years af age had die~s with t~e highest mean in~ake of protein, abvut 7S gxams. Intakes for wo~nen i9 to b5 were abaut the same, 64 to 67 grams, decreasin.g to 60 grams for the oldest g~oup. Although mean protein irttakes were lower 3.n 1977 tlnan. in I965, average qvantities in i977 were more than adaquate ta meet the I974 RDA for a11 groups. Also, despite th2 reduc~ion in average intakes vf pro~~in, the percentage of calories fXOm protein was up sligh.tly for a~.~ groups except in~ants. Average fat intakes decreased cansiderably in 1977 from 1965, the differenca being about 20 percent for almost ha~.f of the groups (f igs. 5, 5). However,the drop for the infants' g~oup was exeeptionally Iarge, the average being about 45 percen~ less in 1977 than in 1965. The reason ~or this iarge decrease is not yet known, b ut the data wi~l be analyzed further. The elderly men's and elderly woz~en's graups showed the ~eas~ change, about a b to S percent decl.ine. Average fat intakes of the groups of beys and younger men general.J.y decreased from spring 1965 to spring ~977 a little more tihan the intakes far the same age groups for fema].es. {I,evels in i977 were 80 to 86 percent of 1965 vaZues for the groups of raales and $5 to 90 percant of 1965 values for the femaYe gronps.} in I977 the largest mean intake of ~at for any sex-age ~group was the 125 gra~s consumed ~y the IS-tp-18 year-o1d boys. This quantity is ~r~.~a~.y i~W~r than the highast mean fat intake of almost 1S0 grams ~or 18-I9 year olds in 1965. Intake was lawer for successive~y older age groups and ~he average fat intake af inen 65 years and over was about 90 grams. Of females, gi.r~s 12 to I4 years of age evidenced the highest group averaga for fat, 85 grams. Women's intakes were around 70 to 75 grams, e~c~pt ~or oZder women. T'~e average intaka for women bS years and over was about 65 grams. The percentaga of calories derived from fat was iower in i977 than in 1965 €or all se~-age groups. The steep drap for infaats, ~rom 39 percent in 1965 to 29 percant in 1977, made them the only group to meet the American Heart Assacia~ion recommendations that call for Iess ~han 35 percent o~ energy in ~he diet coming from fat. Fat as a source of ene~rgy in men's diets decreased from about 45 in I965 to 42 parcen~ in 1977, still well above the ~^~camm~nded amounts. A slignt].y greater decrease in the proportion of calories fro~ fat appeared ~.n the oldest women's group tham in the oldest ~nen's group. Tb,e oldest group of inen had the highest proportion of energy from fat indicated by the prelimt.nary data from the 1977 survey. Although these men have 4 ~ived past b5 years af age, data on ~heir oran appraisais oF their health status have not been summarized as yet. T~ese datia wi].1 be of considerable interest because high dietary intake of fat is consideted by many health professionals to be a risk factor for heart disease. ~ota1. carbohydrate consumption for most groups fell between I965 and 1977. Exceptions were ~en 65 years and over and the twa oldest groups of wor~en (51-64 and b5 years and over) .(The praportions of carbahydrate coming from natural and added sugar and from starches are not avai~.able.) The dec~ine was about 1 to S percent for girls and women less than50 years of age and about 5 to 12 percent for boys and men less than 55 years of age. H~wever, the reduction for infants (about 25 percen't) was considerably greater ~han that for all other sex-age graups. Boys 1S to I8 ~reaxs of age had ~he highest mean intake af carbohydrate-- about 30Q graa~s--in 1977 compared to the high of 315 grams in 1.9b5. The 9-to--Il-year-n].d girls had the highest mean intake--225 grams--of a11. female groups in I977, fractionally 3.ower than thehigh of 235 grams in Z9b5 consumed by the 12-to-14 year-oId gro,~ps o~ girls. Eben though. the absolute amo~nt o~ Carhohydrate was dowr~ in 1977, the proportion a£ calories frona carbohydrate was up. About 50 percent af the enrgp intake of infan~s came from caz~bohydrate. Around 40 percent ot the energy intake of inen, I9 to 64 years of age, came from carboh~rdrate. Ti~e proportion for women in this age ran,ga was almost the same, about 42 percent. ~he oldes~ group of inen and of women obtained a slight~y higher per~entage o~ their calories'from carhohyd~ate (42 and 46 percent} than younger adults but not as ~nuch as the children's group (4$ perc~nt} . MINERAL INTARES Calcium ~ntakes were ~,ower for infan.ts, children, and teanagers in 1977 than in 1965 (f igs. 7, S). Far mas~ adult groups,~mean intakes were close to or above i96S levels. Increases fn average intakes of cal.cium occurred for the oldest group o~ men an.d for the two o~dest groups vf women. ~.`he sharpest drop ~n average intakes of calc~um was ~ound £or ~he infants, a c~ecline o~ more tnan 40 percent. He~e, as for protein, th~ decline may be due to the change in baby formnlas fram t~ose basad on cow's mi~k to formulas s~muZating breast mflk which has less than. one-rhird as much calcium as cow's ~ilk. Neverthel.ess, the mean i.ntake of calcium far infants in 1977 was well above the 1974 1tDA. Average intakes of calci~n ~.n 1977 ranged from 10 to 20 percent lowrer for children aad fram 3 to 15 percent lower for teenagers than in 1965. The Iargest average intaka of calcium for 1977 was for tieex~age ~oys, IS to 18 years af age,follotired closeiy by the intake of the next younger age group of boys. In 1977 tlnese two gra~ps were the am,I.y ones with intakes exceeding I,000 mg. of calcium, whereas in I965 infants and boys 9 to lI years of age a~so had mean intakes above 1, 000 mg. of cal~iUm. Z'he highes~ mean intakes of calcivm ~n I977 among female groups ware ~ound for 9-to--~ 1 and 12-to-14-year olds. Average calcium in~akes of adults generally decreased fo~ successive~.y ol.der age groups but a slightZy higher average was evid~nt in the o7.dest gr~up for both sexes. ~ , .. @ g a 5 Among the 1$ sex-age groups, five had mean i~takes ot calci~ in. 1977 that met or exceeded the i97~+ RBA £or their group: 3.m~ants, 6-to-8-- year-a1d children, and males 9~to-11, 15-to-i8, and 19-to-34 years of age. Average intakas for t~e other groups of chi7.dren and boys met 90 percent or more of the RDA for their group. Rowever, females in. age grougs 12 years and over had mean intakes that ranged from 64 to 74 percent of the I974 RpA. Sin.ce these are averages for age groups, we mus~ conclude that many individuaZs had in~akes of calciLnm that were much be~.ow recommended i~~r~i~ . Ana].ysi.s of frequency distr~butions or percentiles of both th~ 1-day and 3-day intakes of calcium wi~l provide more insigh~s. ~lespite the impravemen~ in the calcium intake of the women 65 years and avex, the calci~ in~akes of the ather groups o£ females, 12 years and aver, were about the same in I977 as in 1965. Mean intakes of ~.xox~ increased in 1977 over 1965 for many sex--age groups. The increased iron ineake of infants was especially dramatic, well over twice the 1965 va~ue (fig. 9)..However, the 1-to-2 year olds in 1977 had a mean intake only half as h3gh as that of infants, Thus, a~~hough the mean iron intake of infants was more than adequate ta meet 1974 RDA, the mean intake of the group ~ust beyond infancy (1-to-21year~- old group) was only 55~pexCemt of the RDA. Mean intakes of the 3-to--5--year-alds more nearl.y .met reCOmmendations and those of the 5-to-1l-yea~ alds exceeded ~hem. The improvement f.n. average intake of iron for infan~s is the resul.t of increased iron fortificat3on of baby cereals and baby formulas siaca the i9b5 survey. The average intake masks the prabab~e existence of some infants wi~h law intakes and possibly same with unusually high intakes ot iron because of being fed both ironW fortified cereal and. iron fortified formula. Wtiether the infants with high intakes wera a~so givea ir~on supp3.ements is a question that can 1~e addressed later w3th survey informat3on. In I977 aaean iron intak~s of the groups of inen exceeded 1974 RDA by a cansiderable margin. Intakes of two groups of boys ~rere s~ightly below the recom~endations even though their mean ~.ntakes were up. Mean i.ntakes of females in tha groups 12 through 5d years of age me~ about 60 to 65 percent of the RDA £ar ~~ieir groups 3.n 1977, practically the same as in 1965. Magnesium intake in 1.977 was somewhat less than estimates for 1965 , for infants and most gXOUps of children and teenagers. However, 1977 intakes were highe~ for most groups af adults, especia~.ly the oldest adult ~,XpLiPS. ~ Mean intakes of magnesium for Children (under 9 years of age) were ~.n the range of 150 to 220 mg., for girls and women arouz~d 215 to 240 mg., , and for boys and men about 245 to 320 mg. When compared with tYte appropriate ' 1974 RDA, mean intakes for in£ants and J.--to-2-year-alds met recommenda~ ions and the other groups of cY-ildren were anly sYightly below recom~nendations. Fox the graups of bays and men, mean intakes of magnesium met between , 8U and $9 percent of 1974 RDA. Comparab~.e age groups of gir~.s and women had averages supplying fi9 to 79 percent o£ 1974 ADA with the exception o~ the 9-to-il-year-old girl.s whose intake met 90 percent of the recom~ended levels. Hnwever,there ~s greater vaiCertainty in the comparisons because 6 reliable magnesium data are not generally available for use in calculating magnesium values of diets such as ~hose reported here. Phospharus consumptivn w~as calculated far tha €irst time in, 3.977. Mean i.ntakes of a11 groups appear to meet 1974 RDA~ except for ~he group af ,gir].s 15 ~0 18 years. VITAM~N INTAKES Vitamin A intake for a11 but four groups was ~own in 1977 fram I965 levaZs, the excaptions being the 6-to-$-year-old ch~.ldren, the oldest groap o~ men, and the tr~ro o].dest groups of women. ~.'he deCline in the ~nean vitam~.n A in~ake for in'fants was 35 percent. For the children and teenagers the difference between 1965 and 1977 ~uras much less, rang~ng from IG to I8 percent for the girls and b to 13 percent for the boys. Tha i9-to-34-pear-oYd men's and women's gronps had mean intakes for 7.977 th at were 25 perc~nt beZow those in 1965. Although ~977 intakes were down ~~om 1465, they were suf£icient to meet the 1974 RbA far a~3. groups. In con~rast to some other nutrients in the diet, the mean vitamin A intakasfor adult g~oups in this samp~.e generally increased for successively old~r age groups, although the 51-to-64-year-old group of inen had an inta~te that slightly exceeded the intake of th.e oldest men (fig. IO). It znay be that the older adults are cans~ing mare vieam~n-A rich ~oods such as dark green vegetables. Ascorbic aCid intakes in i977 wexe considerably h~.gher than mean intakes in I965, with Ievels ranging from 20 to 80 percent over 1965 values {~igs. 11, 12). Fortificat~on of beverages and other foods with vitamin C and increased co~sumption of citrus ftuit and ~uice contributed substantially to the iacrease. Mean intakes of thiamin increased in 1977 ovar ~965 for aIi groups except . ane (19-to-34--year-old men.) in wlzich the average was near~.y the same for both surveys. Mean intakes of all groups exceeded the 1974 RbA except the 19-to-34-year-ol.d women, whose in~ake ,jus~t ~issed meeting the recommended 7.eve1. Ribaflavin in~alces of in~ants and children decreased betwaen 1965 and 1977. The mean intake far ~nfants dropp~d most, almost 30 percent. Yet their ~.ntakes, when ex~ressad as a percentage of 1974 RDA, exceeded the reco~endation by more than 100 percent. Mean intakes o~ men and women, 65 years and over, were up, but those for ~he ypungar adult gx~oups were dawn slightly from 19b5 leve~.s. NonethelESS, mean 3nLakes met or exceeded i974 RDA for all groups. Vitamin B6 intakes were higher in 1977 than those estimated for the 1965 su~ey except for infants, i-to-2-year--olds, men and women of 19 ~0 34 years of age, and m~n 35 to 54 yea~s o~ age. Mean intaices of in~ants and children in I977 exceeded 1974 RDA but intakes of adults were below RDA. ~.'he mean Lntake of vitamin B6 ~or men 65 years and over prov~.ded 78 percent of the RDA. Far the younger grpups of inen, mean intakes pravided 8$ to 9 9 parcent of ~he RDA. However, for the groups o£ females I5 years and over, mean intakes were o~~y 60 to 55 percent of RDA, indica.ting that vitamin B6 ma.y be a specia2~ dietary problem for o].der teenage gir~s and women of a13. ages. Re~iable food composition. values fox vitatnin Bb have been di~ficu].t to obtain because ,~ , . a ~; : ~ 7 of inadequate anaiyt3.cal methods and are not a^vailahle for a conside~able number of foods. 'i'ize calcul.a~ed content of the vitamin B fi far these die~s is an estima~e based on, the best informat.ion currently avai~able, but the reliability is less certain than for ather nutr~.ents. COi~CLi35I0NS Comparison of the average nutr3.tive conrent of the diets based on the prel.iminary data from the N~'CS in spring 1977 with. da~a from ~he H~'CS in spr3ng i965 ].eads to the following conclusions: I. Calor~.c inta~.es ofi all sex-age groups were lower in 1977 than iz~ 1965. 2. Intakes of infants showed the sharpest drop of all sex-age groups ~rom 1965 to 1977 for foad eaergy, protain, fat, and cal~ium bnt a large increase for ~ iron. 3. Zntakes of energy, protein, and fat appear ta have decreased the ~.east in older men and women, whereas clacium, vitamin A, and vitam.in C intakes were higher in 1977 than in 19b5 for this age group. 4, From 1965 to 1977, ineakes o€ proteim declined for a3.1 sex-age groups except men and wamen over b5 years of age, and fat i.ntake declined for al~ sex-age groups. 5. Calcium intakes in 1977 were ~ower than in 1965 for infants, children, and teenagers buti were close to or abova i965 ~.evels for six of the eight groups of adu~.ts. Average intakes of females 12 years and over were 25 percent or more below the 1974 RDA. Sevara~. groups of children and males had i.ntakes tha~ averaged about 10 percent below the RDA. 6. ~.'he iron i.ntake of infants in 1977 was mvre than twice t~ie intake in i965. However, Che average intake of 1-2-year-olds was mnch lower--about ~5 percent below the 1974 ILDA. Average intakes af femaZes 12 to 50 y~ears were between 35 and 40 percent below the RDA, as was the case in ~.965. 7. Vitamin C consumption increased considerabJ.y fram 1965 ta 1977. 8. Average 3.ntakes of the ~ollowing nutrients met 1974 RDA for all sex-age groups: protein, v3.tamin A, ribo- flavin, and vitamin C. Ti~iamin and phosphorus intakes met RDA for al.l groups except one. 9. Vitamin B6 intakes of infants, children, and some groups of teenagers met th2 1974 RDA; howev'er, intakes 8 ot adult graups were below R~A. ~'e~ales 15 years and over had mean intakes between 35 and 40 percent below the 1.974 RDA. Men and girl.s 12 to 14 qears had average intakes falling 7 to 22 percent belaw • the standard. Tb,ese conclnsians must be taken w:Lth Cautian because food cotaposition val.ues for vitamin B6 are still in the developmental stage. 10. Averaga intakes of magnes3~ were below 1974 RDA for nearly a].1 sex--age graups but food compositian values for magnesium are likesaise sti.ll in the developmental stage. ~ ~ .. ~ ._ ~ .. g . ~ ~ 9 K~ Aversge Intake of Food Energy by Boys and Girls 3 R.... C..~:.... 7~CG '1677 3000 ?1511 15pp 750 C 1 1-2 3-5 6-8 9-11 12-1d 15-18 9-11 12-1~ t5-18 tt5--1A {15-171 BpYS A[to GIRLS BOYS GIRLS Age in Yers U1ya for 19&ri n Psentl~eze! U3aA k~tiornride Foad Co~umption S~vey.19 Sfahs. Spig 1977 ~pnf~tri ljSOA HoirtelqW Fopd Cp~tipn SYrvey. 19a5-68, R~qp1 Np.11, iB72 F~~LiX'@ ~ . K~ ~ ~ ~soo ~ 19-34 35-i0 51-64 ~ end 19-34 35-50 5f-64 ~ e~ {20-3A1 1~-50 i~-841 ° o+rer I~-341 I~-511 {S-6y orer MFH Ape n Yess WONkEN Ulpe fur 19~ in Paentl~tisl USOA Natiwiwide Food Co~m~npbon SwveY. i8 Stetn. Sprig 1377 IpreGmim~Yl . IISOA tloinehold Foad Co~mMnplion Swvsy.l9~-88. Repat Na. 11. 1972 ~''~~,llY'E 2 Aveaage Intake o# Food Energy by Adults ,~ _ 1a Average Intake of Protein by Boys and Girls .. r.__. ~__ __ ~ecr ~er~ Figure 3 r,~s ~sa i~ ~o 0 I~o-34~ 135-54~ ~~.+-54) over Izo-34~ 1~-59~ 155-ra~ mrsr Age ir Yaas ~~ fAge fur 1965 n Parsntl~isl wQMEN E1~A Natianw~de Food Carqumption Survey. 48 State& S{rug 1977 {PeqiMiery) 't' k150A Houselbld Food Casnwnptios~ Siavey, 1965-6fi, Repwt {Yo. 11,1A72 ~ Figure ~ ~ ._ 8 _ .. 8 .~ C 1 1-2 3-5 6-8 9-11 12-14 »-la Y-31 iz-ia ~~-~a BDYS ANO G[ALS 66YS 115~~~ GIRLS ~~~-~~ hge ~ Y9ers I{Ige for 19&5 in Perertd~l usaa xemn,+nao rvod Curau~l;on s1~,rep. aa saees. spme ~sn r~~ery) 1159A Houselwld faod Comcanptim Simier. 1965-68. Report Nn. 11. 19T2 Average Intake of Protein by Adults '# Day, Spring 1965, 19T1' ~1 Average Intake of Fat by Bays and Girls 7 Day,`Spring 1965, 1977 ennMs a~o 100 50 Figure 5 A~erage Intake of ~at by Adults 1 Day, Spring 'l965, 1977 Pigure b 0 <1 4-2 , 3-5 6-8 9-17 f2-t4 1~~8 9-11 12-14 15--18 ~18-I?1 115-171 BOYS IUIU GINIS B~YS ~R~ Ape in Ysrc GSpe fa 4965 in Pars~11~! 1180A Madaiwida Fmd fa~me~tion SweY. dB S~er. SprFq 19711~ebsT1 USOA iloisd~old i'md Com~Plion Stin'aY.18&~i-BB. Reput Na. 71, fA72 ~20-34! (~i-541 [56-64i over f20-34) 135-5q i~-691 a+ier M~ Ape i~ Yeen YYOIY4Fli El4ga for 18~ in I~errtl~esia} USOA N~du+wide Faad Cotm~mptlon SYwr. ~B Stetm. 5piq 1877 ipeer~ri EISOA IlaaNqH Faod Caxurt~da~ Suvell.l9~-68. Repm iWi. 11~ 3972 ~ ~~ ioon ~ ~ 12 Average Intake o# Caicium hy Boys and Girls n~--{n wAis z~a u ~,s-~n gors axo cte~s eors Aqe f~ Ye~t {Ape for I~Q6 Y P+r~l u~ ~mr~~e rma ~.,~~ suner. aa s~, sp~;ua isn ~.~,~,.~ i18~ Hr~aFald Faod Ca+mu~P6mi SwaY.1965-68. Rport No. 11.18T! Figure 7 ~ Average Intake of Calclum by Aduhs ~aau ~o soa z9o 0 18-39 ~-50 51-6t 65 aM 13-3~ 35-50 5t-BO &~'i ead 12U-391 135-5e1 ~-~) aver G20-341 (35-59] 155-69J over MFH qge e Yase WONi9Y fApe !or 196'S ~ ParemE~it} IISOA HationMride Food Ca~tion Suvey. ~8 Ste~m. SprirV 1817 lpeimirary] IISAA komelpld Food Care~enptmn SisvnY.1B~5-66. flepat No. 11. 1972 Figure 8 ._ g .. a .. a . g. . . 13 ~~ zu.a ~~.o ~ao ~.n G 1 1-2 3-5 B-8 9-11 12-14 15-19 9-11 12-14 15-18 (15-17) 115-111 BOY5 AlI~ 61RlS SOYS ~~A~" A~e e Ymra IAge fir 1865 n Paerttlmid lIB~A NMioar~tda cmd CaimonQtiui Suvey.l8 Sw+e~. $priap 1817 ~I II~A Ff~dd Foad Camenpfian SmvaY. l9G5-fi6. Raeat Ffa 77.1~17 Figuxe 9 Aveaege Intake of Vitamin A Value by Adults 1 Day, Spring 19fi5, 1977 aa ~ ~ ~a z~ A~erage Intake af Iron by Boys and Girls 1 Qay, Spring 9865. 7977 12u-34~ I35-54~ 1~-sn) over ~w-34- ~35-54~ [55-sal nver MFlit J~g jt Yads ~ . wuhkEN IApa for 1965 n Parentl~se} Figure ~0 14 A~erage Intake af Vitam'sn C by 8oys and Girls 1 Dav. Sorina 79fi5. 1977 ~ ~~ ~ ~ .~ ~ 19-34 35-50 51-69 G5 a~d 19-34 35-5U 51-69 ~ end 110~341 135-541 i~-891' over i7A-30] 1~-571 i'.~-541 uvar MEN WOMkHI Age in Yaers {Age for 19~i in PasnN~is] iI50A Tistionwide Food EauumPbon SuveY. d8 Ste1$. Spm9 3~ (P~!') 1154A ilouaxiqld Fmd Ca~numption Slrver. 1963-63, Repor~ No. !1. f972 Figu~e ~2 _ ._ __ ~ .. ~ , ~- s .. ~ ;+~, '; d <1 'i-2 3-5 fi-8 9-11 f2-~A i5-98 y-]i 12-14 15-18 9UY5 @ G1RL5 B~YS It5-f7) _ ~~fl~ I15-171 Ape o Yeers Ulge far 1985 ta Perentheaial il$OA Ne6dm~ide Food Cu~bm SuvaY. 48 Stetm. Spe- 19771P~+~1'1 114aA Hwaelioi~ Foad k~uuupHan Suvey.lB~-88. Repat I[a.11.1912 Figure 11 n..,....,., 1._a_~., _i zl:a....,.:.. /~ 4... A.J..fa.. CHANGLS TN NUTRIENT ~,~VELS AND ~OOD IISED BY HOUSEHOLBS II~ TfiE UATITED STATES, SPAING 1955 AND 1977 O~UTL A001~< ~8~0 Talk by Frances J. Cronin, Consumer and Food Econam~cs Institute, Human Nu~rition Center, SCienca and Education Admin3stration at the 1980 Agricultural Outloak Conference, 5ession il Washington, D.C. For Release: 3:3f? p.m.., ~.`uesday, November 6, I979 What ~hanges have occurred in the kinds and quant3ties of foods used by hauseholds in the United States? How have ~he'se,chan~es impacted on the food energy and nutrients ava~lable ta households? Preliminary data on food consvmption of about ~~SOO ~'lOU$E~lp].~S in . the spring portipn of the ~977-78 ~ationwide Fopd Consumption S~rvey~ and data fram the 1965 Househoid ~`ood Consumption Survey~ provide some answe~s. SCOPE APID bATA COLLECTION OF 1977~78 SURVEY The Nationwide Food Cans~mption Survey (NFCS) 1.977-78 is the,siXth conducted by the Depaa~ment of Agriculture s~.nce i936. Frpm Agril 1977 to March 197$, a sample o~ househalds was surveyad, and information was obtained frote approximately ~5,000 households in the 48 contermino~s Statas. The survey provides detailed informa~ion on food used by households, from which the nutri~ional quality o£ household food supp~ies can be es~intated. It also provides data on home production of food, household income, partic~.pation in faod programs, education and employment of house- hold heads, and other factors that might affect food cons~ption. infarmati.on on household foad use was obtained through an interview with the person identified as most ~esponsib~e for food planning and prepa- ration. Trained iaterviewers used an aided recall schedul.e to obtai.n the kind, the form, the q~a.ntity, and the cost (if purchased) of each food and beverage used in the household during 7 days prior to the 3nterview. Housaholds were contacted at least 7 days prior ta the interview and asked ~o keep in.fox~maY notes to assist them in recaZling the food used durixtg the 7-day periqd. 7.'tzis proced~re differed fram that af previous surveys, when households were ~.nterviewed at the tim,e of the firs~ contact. ~t was anticipated that the new procedure ~urou~d assist ~he ~ resgondent in establishing the beg3.nn.~.ng and ending of th,e 7-day pe~iod and help prevent them from "telescoping " or reporti~ foods used pr~.or . to the desi~ed 7-daq period. To measure the impact of this change in - proCed~re, about I,300 hausahplds ~ram a special "bridging" sample were interviewed without prior Cp11~~.Ct duxing the spring quar~er. Prel~.m~nary analysis af data from the bridging sample and data obtained during the Agricnltural Research Service, Consumer and Food Economics Inst~.tute. Dietary Ievels of househoZds in the United States, spring1965. U.S. Depaxt- ment Agr. HFCS 2965-66 Report No. 6. I17 pp., i~1.us. 1969. ~,, J- E~I~I~ z sprircg qvarter by the new procedure indicate tl~at the ].a~ter procedure did not affect data concerning tha aggregate mut:rient iev~ls of food used by households. Food consumption. informatiion was obtained only from houselceep3.ng households2 in 1965. Al.though a11 households surveyed were includad in 1977, only housekeeping househol.ds are used in this report for the 1965 and 1977 comparisons. CALCUTaA.TIOi~S 0~' NU'.~RIENT LEVELS Nutrient levels reparted in this paper were calculated from informatian co~lected on the kinds and quantities of food used by the households during 7 days and fram information on nu~ri~ive value of foods provided by the Comsumer and Food ~conomics Institu~e. The nutritive value of the food used is Cal~ulated for the edib~e portion of food as brought into the household. Only the vitamin values are ad3usted for caoking loss. Thus ~he nutritive vaZue of household faod aLn,cludes values not only of food eaten by people in the househol.d hut alsa of so~e food that is not eaten. This would include edib le foad discarded in tha kitchen and at the table and Ie~tovers fed ~o animals. Some households customarily do not eati all edible parts of certaia foods, such as £at that can be triinmed from meat. Therefore, wkaile th3s report shows the nutr~.tive value of food avai~.able from household foad, i~ slightly overestimates the food energy and nutrient levels of foods eaten in many households. The average 3 quantities~of food and nutrients from household food supplies are presented interms of an "equivalent person" in this report, An equivalent person is equal tia 21 meaJ.s eaten at home in a weetc (based on three meals a day). The equivalent person is ~sed in an attempt ta ad~us~ for naeals ~aten away from, home by household members and ~or meals and snacks eaten ~.n the home by g~as~s and empioyees. `Ihis measure woul.d not account for the age or sex of people eating ~.n tha household; and, therefare, the nutrient values presented in this report are not comparable wi.th the Recommended Dietary Allowances, which differ depending en age and sex. In comparing the information obtained on household foad use in the spring of 19b5 and I977, changes in the age distribution of the popu3.atian. during the last decade should be noted (fig. 1). Bureau of the Census statis~ics indicate ~h at the percentage of the-population under i8 years of aga declined abou~ b points while the percentage of those between I$ Housekeeping househoZds are those wi.th a~ least Z person having ~0 meals from the household food sugply during the 7 days preceding tha the interview. Ninety-three percent af the households surveyed during the spr3.ng of 1977 met Chis criterion. . 3Average vaZue ~or both quantities of faad nsed and nutrients per 21-meal-at-home equivalent person were Cal~ulated using a population ratio procedure. Aggregate values for ail househo].ds were divided by aggregate numbers o~ 2I-meal-equivalent persons ia all households. ~ . 3 and 44 years ot age increased over 4 points. The percentage af those over 64 years of age increased about 1 paint.'~ '!.'he number of househo~ds with one o~ two memhers increased, while the number of househalds with five ar more members decline~.. Further ana~ysis will be necessary to.assess the ~.mpact of these changes. ~inally, data presented here are average values, which mask the variatiozis among the hauseholds. 5P1tING I965 ANb SPRING 1971 Compar~.son of preli.minary da~a on hausehold food . consuim.ption for the spring of 1977 with data obtained for the spring of 1965 indicates changes in the average nutrient levels of food used over the 12--year pexiod {table 1). Food euergy (caloxies) available declinad about 10 percent, ~eflectimg decreases in dietary' fat, in carbohydrate, and in protein. At the same time the levels of al.l vitami.ns and minerals except calc3.um were s3.milar to or higher than those found in 1465. I~utrients wh~ch 3.ncreased mast since 1965 wer.e ascorbic acid and thiamin. '1'he decline 3.n the level of calcium ma.y be related to t3~e smaller propoxtion of ch3.~.dren and teenagers in the population.. NLtlk products are ~he ma~or source a~ calcium in the United States, and ch~.].dren an.d teenagers are th eir largest cansumers. The con~urrent decrease in food energy and the increase in the amoun~ of vitamins and i~on indicate that food used by honseholds in ~977 had a higher nutrient density than foad used in J.965. ~e upward shift i.n the ~.evei of vitamins was ~he reverse of the trend sean between I955 and I965. The changes in the average nu~rient levels reflect dif€erences in food use in ].9fi 5 and 1977, For exampie, the 5 percent dacline in the consvmption of ~nilk and dairy products on a mj.l.k equivalent~ basis (tabla 2) was reflected in the decline in the calcium ~evel. 7."he total amannt of ineat, poultxy,fish, and other high-protein food such as beans, eggs, and nuts was essent~ally unchanged. Howe'ver, there were changes within this group. Beef, pouitry, fish, and nut consumpt~.on increased, while the amounts used of pork (incl.uding bacan and sa~t pork), Iuncheon meaC, eggs, and dzy beans declined. The decline 3.n ~he average quantity of all vegetabl.es used by house- ho~.ds appears to have been due px imari~y to a decline in the use of potatves at home. ~E use of dark-green vegetab 1es increased (table 2). T[Zese vegetables are good sources o~ vitam3.n A and, if not overcooked, of ascorbic acid as well as niutrients no~ detailed im this report, such as vitaariin B6, £olacin, and magnesium. 4Bureau of the Census Current ~opulation Reports. Series P-25, No. 519, "Est~.mate of Pop~il.ation a€ the United States by Sex, Age, and Race; Apr~.l 1, 1970 ~o Julp 1, 1973." tI. S. Goverxunent Printing Office, Washington, D.C.,1974. Bureau of the .Census Statistical Abstract of the United Sta~es: 99th ed., U.S. Dept. Com., 1,057 pp. 1978. 5M3.J.k equivalent: quantity of whoJ.e fluid milk to which dairy prod- ucts ( except butter) are equival.ent in calcium. ~~; 4 ~'he nse of fruits, gartic~larly citrus fruits,,inCreased. This, cougled with the increased use of dark-green vegetables and ascorbic- acid-fortified fruit drinks, punches, and ades, probably accounted for the large increase in the 1eve~ of ascorbic acid in faod used (table 1). T1ne use of bread and cerea].s de~l3.ned on a flonr-equivalents basis 6etween 19b5 and 1977. Th~s decline did not cause a decrease in the ievel.s of thiamin, preformed niacin, and riboflavin in the faod used for t+wo reasons. First, in 1975 the ~'edera~ standards for enri.chment of flour and bread with these nu~rients was increased. Second, the pro- portion of unenriched refined bread and cereal prpducts declined markedly from 21 percent of all breads and cereals used in i965 to 5 percent in 1977. ~he decline in energy cantent af faod used at home wa.s a ma~or change bet~ween i965 and 1977, Of the energy providing nutirients carbohy~drate declined the most (table 1). Con~tibuting to ~he dec~.ine was the dacreas~d use af bread and cereal.s, milk products, and sugar, sirup, ~elly, and candy. However, not ali high-sugar prod~cts decLined (tabZe 2). Can- sumption of sott drinks, punch, and sugar desserts increased, pa~ticularly thase fort~.fied r~rith ascorbic acid. The decZine in fat reflec~s decreases in the household use of fats, oils, and milk products. Also there was a reduction in the use o~ fatty pork pro~ucts (such as bacon) and luncheon meats. COMPARISON BY INCOME ~ncome information obtained in 1977 is not directly comparable to that obtained i~. 1965. However, for the purpose of comparing the quantities and nutratents in foqd used in househaZds at differen.t econamic 1.eveZs, the total ni~ber of households raporting income in each of~the 2 years was divided into fi.ve gxoups ac~ording to both incame and percentages of househo~.ds. For exampl.e, Ctte graup w'ith the lowest income contained a11 households reporting income o~ less than $3,OOa after taxes i.n 1964 {22.2 percent o~ the 1965 sample) and of 3.ess ~han $5,~00 before taxes 3n 1976 (21.6 percent o~ the 1977 samp~e). Na adjustment was made for family size. i~Iacemant in the iowest income group does not mean that a honsehold had an income that placec~ it be~ow the poverty line. Tt~e 1eve1 of energy in £oad used was 8~o I2 gercent lowrer for house- holds in aIl income groups in. I977 as compared to 1965 (table 3). The 9 percent decline in the energy level in faods used by the ].ow-~.ncome group sxas slightly less than that in most other income groups. Zhe decl.ine was rather Iow primarily because tY~e decline in fa[ use was Zawer for the ~ow-income group thaa for the higher income groups between 1965 and 1977. The level of protein in ~ood ased by tne low-income group was essentiaily the same in 1977 as in 1965. F~oar equ3.val,ent: wreight of flour, cereals, meals, pastes, plus dry weight of flour, cereals, meals, and pastes in prepared products and bakery products. . . . ~ • ' - ' .. , ~ . _ . . . . .. . ;. _ . , ~ . 8 . . . - . ' . . . ._ - , :. ' ~ Tsbke 1.--Quantitk^s o~ Saa:~s u~ed by hotise~:e4pi.r.;; kou.s~:Feo~f3s, sPriag 19(~j ~n~ ig77 . - - Average ~~ ~ Yec~'iiL~ - po4nds ge~c pe.sca2 t:}.an~e frc:a ~ ~~ac: grau~ • ~ --Y~r u~e~C ~ ~. `~._... ~~ - .. . _. ~ I ,6~ LR77 _~. . . . ""_~ . . -~ 1`al:..:C_~ ...' ~ ~'t7L.:G:i ~C~CCCYIL . " ~ ~:i1k cre4~, c~~as_ ~r~i1l: c:quzvaZe.:`; `` -_------ > -' _. ,s - ~ E.7G 5 u9 fi•3-',- 5."l~ ~ ' " . ?= aoc. ~ 3•ieaC, ~~a:~Ztry, ~isti, and oCl~ex ~+rot~:~.n . 7~ ~ f` ~e~ fi. ouZtz _ _°~ St ~:C, ~j~, P y~---_w___ _ ----^f {_55 ~~ 0 :: 0.6f~ -l9 ~_____ ~~resh c,~i~~, I.ent)_.~~-__~..~______ _ F:g~; . . a 1 0 -95 , Uz laeans (~x~ ~;ei"ir)-------_°-----_ ~ -____ 43.L7 . . '~ lzuy t• {~•1i~•licc3 ra_i~: t?-_~W---__w~~__ ---- ~• 1~, 09 5 ~'~ ~'c~ eCa~>].es ~` -------~_______-._~---------_ __ , _--__ ___ ~~_ 5.3a 3 5~ . , 3. 59 -Z 7 , 1'ot4toc.s (~r.es?~ cquivwyent}_~---_____---_~ .. 4 3U 36 ----------_--_-__~~--- 3l a r:.--~ r. e_. n--_ __-------_-- ~_ -------..~.._~_~ 0.22 Q, 2`v . . ~. 2<< ~' ' ~ D~ep°}•cllo:~--.._~_-----____-_-- . _. _____~____~_---~ 0.76 ~-71 ~' _ ---_-- insn~to2s-__~-~~~_~_~__ _---- e _ i ?3 - . 3. ~~r G -- ~ •-- . . __ - ' _______________w_____~_„____---- ~'rui.Ls stzcn;;t-h jui.ce equivalcn~}--- Ic (sxn Ci _ . . 1.22 ~.73 ~:I 75 . ~; _trss . Ocl~er ~.scorbic acid ~k[[1-~--^'----'"-"""`"_,•__-. ` ~.2~ r` 0.31 3 G 2 ~- ' --_„__r__`F ~ Cxa;r. procluCLs (fl~ur ec~uiv~.}.e,-«) 1.~~ . . 2 p5 -- 1 .. . - F.nrxche4 or ~:'::ole ~;rain (f.? or,r en,t;Ay ~Acat:} ~, n? ~ . 0 7D -~ 5 ~ ~,~t~ z1~~ Q~~S-----_~~___--_~ _-_____~_~____.-_ --- . -- ~___ o _s, 1:12 . 0. S3 . --2 7 . . Seg,ar, syzup~ 3e13}•, ca::d;---------~____ - . . ~ SD~C C~Zkt1~:Sa ~7Ll:TC~1B5~ paC73:CCt CSCSS~I~S~ ~ lent)___--- ~ ~.Q] ' . p.~2 ~Q~4 . . . va . : ascor.bic. acicl adued (s;~~;az e~u 5oft drinks, pr.nc~~es, pra~aa~e~ Zess~:Cs, nn ~ 20 Q.22. ~k" , ' . ascorb~c ~c~d adc~ed (suuar -equi~°a~enC) - ~ ~ 0:~9{ 3 $ • ~_~__ ~ ~ ~.co?~ol.ic bev~r~~2s-~-r---__~~~__~_~__~_ (~. 6S ~ ~ 7,ess tYzan ~.5~. :. . ` - ~ Avez<~~;e is calcL~.a4ed uszn~ 2 popu?.ar~on r~tia e. r~ace~a'_ ~ 22k r~zals f.ro:~ house;~o2d ~oad su~~li.es ecitszv~z~.: ~ to 07~ #~~rsr-~- rcent cl~an~e calcul.a::c_', pr3o: Lo ro:~_1din~;. ~ Y~ . . ' 4 Snclu~es uix.turc~ and sosr s s:ith n: in i.s:~re?fc: t f=o::~ ~;rou~ . , t our~ry fis4i S~:xclu3cs G:i.:.~U_~s, sou~s, a;~~ p3.a~e r:,ea~s, that co:~si;C r..ostly o~ ne: , , , g e~;g, J.cru~~.s or r.uts. ~...; _ . : 8 Table 2.--~uantities o€ foads used by hausekeepi.ng households, spring i965 and 1977 Food group MiJ.k, cream, cheese (m~lk equiva~ent) ~` -~~------ Meat, ~ou~.try, £ish, and other protein food5 - Meat, fish, poultry----------------------~wµ Egg (fresh equ~valent)----------------~----- Dry bea.ns (dry waight)----------~-~------------ Nuts ~shelled weigh~)--_-.,-------------...._-- Vegetab~.es `' ----__.~_...,_---------_--__-_--------- Potatoes (fresh equivalent)w----------_________ Da rk-g reen.-~.~~__--------------_..~...----------- D e ep-ye 11ow----__ __~...~.,-----------------~---- Tomatoe s---------___.........~------------~_-_--_ Fruits `' ---~--------------------^------------___ Ci~rns {single strength juice equivaZent)---~- Other ascorbic acid rich---------------~---___ Grain products (fl.our equivalent) `` ~-~--___~~ Enriched or whole grain {flour equivalen't)'~ Fats and ails-----_..~-__~----------w~r-------- Sugar, sirup, ~elly, candy--_-~----------------~~^~ Soft drinks, punches, prepared dasserts, ascorb~.c aeid added (sugar equivalent)^------ Soft drinks, punches, prepared desserts, no ascorbic acid added (sugar equivalent)~--~~-~-_ Alcoholic bevexages--------,.--------------Mr.,... Average ~ Percent 3 pounds per person2 change from ner week 1965 1955 1977 Paunds Pounds Percent 8.76 8.3~+ - 5 5. 69 5. 70 * 4.58 4.78 ~+ D.82 O.bb -i9 a.i~ ~ o.i2 -Zs 0.12 0. I3 8 5.35 5.09 -5 i. 9a i. ~9 -~ ~ 0. 22 0. 30 3 6 fl.26 0.24 - 8 0.76 0.71 - 6 3. 73 3. 94 b I.22 1.7i 41 o.2s a.3~ - zs 2.65 2.15 -I9 2. 08 2. 05 - 1 0.83 0.70 -15 1. 12 0. $3 ' -2 7 0.05 O.I2 144 0.20 0.22 lI 0.68 0.9G 38 * Less than 0.5 percent. ~ Average is cal.culated using a population ratio proceduxe. 2 21 meals fxom househoZd food suppl~es equivalent ~o one person. ~ Percent change calcu~ated priar ~o rounding. `+ includes mixtures and soups with main ingredient fram group. 5 Excludes mixtures, soups, and pJ.ate meal.s, that consist mostly of inea~, ~ish, poultry, egg, Iegumes, or nuts. 5 Table 3 shaws the percentage changes between ~.96~ and 19'77 in ~he levels of vitam~.ns and minerals for households in the low-income gronp; aI.7. levels except the calcium leve]. increased. Th~ largest parcentage increases in leveis of vitam3ns and iron betwean 19b5 a~.d 197 7 were for the ~.ow-income group and to a lesser ~tent i.n the next=to-lowest income group (table 3) . Tlie food used 3.n households ~.n the low--incame group in 1977 contaix~ed appreciably more ascorb.ic acid, vitamin A, th~.amin, preformed niacin, and r~boflav~n than h4useho~ds in a.simi~ar 3nCOme grouping in 1.965. ~ In general,househalds at different income.Zevels in ~977 used foods which were more similar in nutrient content than those in ~.96~ (~able 3). Lower level.s of nutrients notad on previ.ous surveys for the households in the Iow-income group are not apparent in the 1977 data. While the use of foods fram the milk group and the bread and Cereal group by the iaw- income graup decl~ned, the consvmption of foods from tha meat, pouZtrq', fish, and beans graup and the fruit and vege~abl.e gxaups increased (tiable 4) . The decreased nse of milk and dairy products wa.s prohably most.responsible for the decline in the level of calcium in the low-income group. This group used fewer mi].k and dairy products than any other income ,group ~.n both 1965 and ~1977, partl.y because it had the larges~ proportion af one- person adult households. ~'he proport~.on was higher in 1977 than in 1965. ~'he decreased use of bread and careal. praducts by iow-incame households did not affeCt nutrient leve~s adversely because flour and bread products were mare highl.y enriched in 1977 than in I965, ar~d because most af the de~~ine was in the nse o~ xefined unenriched praducts. Househo].ds in the low-~.ncome grouphave always used morebread and cereal products thanhave households in other 3.ncome groups. In 1977, howe^ve~,.differences between the ~.ow-income and highex-income groups in use ot '.these products was smal3.er than that ~n 1965 {~abl~ 4) . The increased consumption of the meat,fish, pQUltry, and beans group by ~ow-income househalds reflacts aa 3.ncreased use of a11 types o€ meat, fish, and poultry, except bacon and salt pork. Ti~~ low~income gxo~p also decreased their use of eggs and heans. Households in ~his group consumed more pork, poultry, fish, and luncheanmeat and ~.ess beef than did househoZds in most higher income groups. The use af vegetables by househalds in the lowest income gronp increased between 19b5 and 1977. Quantities.in 1977 were s3.~nilar to or highar than those used by the othex income groups..Wh,i~.e the home consumption o~ potatoes deciined during the 12-year pariod, the use of a.ll other tyges vf vegatabZas increased. Tla.e iow-inCOme group used more dark-grean and deep-yellow vegetables ia 7.977 than did households w3~h higher incomas (tab~e 4). Househol.ds in the ~OWeSt iacome g~o~p also increased their use of fruits between 1965 and I977. Most of the increase Gras in the use o£ citrua fruit and ~juices. The i~,crease is equivalent to almost two cups o~ citrus ~uice per person per week ~etween I965 and 1977. Overall, households at different income levels used quantities of the variaas food groups w~ich raere more similar in 1977 than in I965 {tabie G). _ . ......... ~ ..............__._.. ... . . .. ~.. . . _ 8 ~ g : 9 N 6 a U ~ rl T l ~ d m ' ~ v 1-~ k 7 m y C +-! ~ .i 6 ' X d ~ 0 X C T! R d ~ d m 7 l C ~I ~ 7 'd a w O a 0 a ~ Y C w Y f~ G .~-~ X C u ~ O ~ C .-~i tl ~ wi p W Y ~ m Y Fi •~-I ~ Ei aa a u °u~ U W a~i u w ^ 0. 7 C O W ~ A N n 9 ~f H °u ~ a rr 6 u~ O ~p O O~ Q .ti ~ N u m m ~ v 0 e~'r u y w H C 7' 6 k O L1 1~ O d ~ ti ~ •-I --1 V ~ C H i O N O ~p O Q~ ~ .y n N W H E~1 G N ~l ~ sa H L d U C. M 7 O H 7 [9 O ~ n O O O~ O u -a c *~ H d ,n o ~n a a ~~ N V1 L pl ~O G L0~ d ~ ~ a~i u o a s~ N ~+ Fa ~ 1 0 0 00 ~ n°o°• ~ p~ . o 0 ~~N O U C 1 H O T e n O T .yOT ~ K ~ ~ C d ~ N OGT U ~ '-~ w u o u N W ; G o m ~ r~ ~ °o ~ o o '" ami r~n V rl H C ~ v) Y O ~n o ~ m M ~ V n+ .i k i ~ V] # O.-~ t'~1 N.e N O O N ~ 7 1 I N~~ ry O~ GO ~~~ c O G o 9 ~ N p~~ n O r.~.+t'~]N Nf~ N ~ ~ 1~1 .-i h ,~, w ~ n ~ ~ N t~000 ~N.pp t+~S.ti~ m~ONm N ~ ~ f~1 .-i 1~ N iOtn.Y~.rt'i ~T vl N ['1 ~ ' w F ! .ti N m ~D N ~ O~'1 OcP C~yQj•rNvoNY N ra .-i ~[ ~n G ~ N .~-~ . N .~-i t~ ~o v rn O p0 vo p~Q.rN~p o p m ~O V1NUV1 N N N .-r rv+ f`I .-~ O ..1 M .-r h H W.r ~TUIx ~6~ N ~t~o 1 1~ ~ I 1 N m ~/1 V pO+p~N 000-+N ~O o Il1 ~ O~ ~ m a N M1 N C1 N N W ~p ~ v e a. o r~n a o 0 0-+ e~ ~n p vi ~ N O~~~ N m N p N s. sn -i r a a C a ]a .-i ~'1 O~Y +el "' T 00 R W T P. 1 [ E I 7 ~~ ~ s. N ~ ma a ~n m ~ CO~W nC O C"'~N~o~n .+ N d O~ ~ O N N u~ N~ tY ; m n1 O a~ 6 N ~ I~ ~n e~ m a~v o rn o 0 0^+'~v v o c, tp O vi Il5 i~ N p N O~ ~+ ,y cn p M ~+ ~D p~~viWh.l~p 1'1N~/1t~ t 1 F ~ N ~~~ b orn.e~npao-+Nnin r~a~no...Nn wM e~ m ., e~ o .+ .. N ~ W N ~D N N m al M ~Q~~T~DO~D.~-i4 ~ N No0 N -. o+ o ~ Fi .K .a m EO . '6 e .~+ • O ~ • c e d Op r~ rl ~+ l6 00 • 00 U S .. . v ~ ~ :. ~ ,a-i .roi. ., o : d .~ ,~ o~'o a1 . m 6 ~ 9 C z m u.~ W ~. . N....~+ C",+ ~e o p~4 .~a oO.C ~ e w~r~gl .~d la F C 'd N v~ V C 0 a] O w O [~.i O O V F~ rl O y~~ y U. N A~iM W UUMC+~ pi M d LL ~ u° C ~1 'O C ~ ~ a ~ 11 a w m d 9 O d H v b .~-~ q O X 0 b a •w d a ~ L p, A ro ~ N y b V D o+ o s+ --~ ye ~ a9 O O d • ~' r'i rl W N ~ y e~p 7 ~ 7 ~ O ^ C G 1+ O QI O 00 H 4t N OS L N O pp ~ ~ ~ J F FS' m s~+ •b c°1 ~ m q ~ d • ~ ~ ~ W ~Ce( O y oMw ~d ~ov~'ami> w p N N F 9.~ 6 w i~ H 'd 9 m ~i C. V L G q H N ~ d O N ri G4 O u m ~e g 'A `~ a .~v.~m~w G.C ~ N H F H tl f0 O l6 ~ m O F ~ V 3 L C t N~ ri X EI ~n }'~ ~C W [f m oc~m"~~ o n.-e ep us a, C r 7 +< yC ~ N~ V OS rf 9 b~ O V W 6 7 t0 U W .-t 41 n 1 ^ m ~ ~ = N ' ac py~N M O ~ 10 ~o~~ y ,mC N O~ 5 P. u w -. o x ~ w ~ ~ ~o dl C C ~ 3~1 N o 'o m a~ e`? u p. H w rei m o. ~ o m m w a~i o° ~ H EI ~ N d ~ ~ H 6 -+ +7 D N s v ~ ~ N ~ W t~i W ^+ ~ N O p N O ~ C7 '7 ~ ~ C O q O M1I~W 9 O m XC1 ~+ ua Nf O f1 M CI G d ~ ~ I ~ ~ N d O ~ L d N O 4~ N ~' O+ 1+ T a -~~~ u c e~~^ 4 m O ~G N SLx[.1 W.~-~ M ~a °' o o m„, ~oa ~ 7 O .~E .-i ~ -a e w wy c°}r `" ~ ! V El G. ~ ~{ ~ . H m H d N O~ . d G a p. rn ~ .-I N ~O a .~+7 ~' ~d w~am N 01 .C F+ O+ i-t W U '+~ 'r 7 o O 0 O mm O ~ 1~ 'O ~ O ~ ~ oxa~+~o~ a o w m-~«~ ~ 0. W ~ O 41 S ~ U N 0. 1 p H Nm K 7~ O~ ]a N ~ll O P O CI ?i ~ ~ ~ ~ 6 ~' *n N a'. 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"~ r-l C%^~ CN~M W 7H O ~ rl 19.'CA1P'X MW PP H yU0 S+w ~C 7 O 0 ~ c r N m a n~o ~ S~ 7 3L C9 W N N V] d Q i[ m CHANGES IN ~OCTSEHOLU FOQD CONS~JMPTION IN THE UNITID STATES, SPRING 1965 ANb I977 Tal.k by Mary Y. Hama, Consumer amd Food E~onomics Instit~ste, Human Nutrition Cent~x, SCiemce and Educatiom Adm~.nistratian at the Z98Q AgaicuZtural Ou~look Conference, Sessian I1 Washington, D.C. ounooK ~80 np~~re ~ a we~a se~q l~or Release: 3:30 p.m., Tu.esday, Novemher b, 1979 In April I977 the U.S. Department of Agricalture set out to conduct its most recent nationw3.de food coasumptioa survey, the Nat~.onwide Food Cansumption Snrvey (NFCS) I977-78. In the subs~quent I2 mantt-s, a prob- ability samplewas surveyed and infqrmati.onwas obtained £rom approximateZp 15,000 househaZds in the 48 conterminous States. Approximate].y 34,000 individuals fram thesa households were i~terviera~d. Informa~ion was gathered on the £ood nsed by the households; the food intak~ qf individual members of the households; and the household.characteristics, such as income, fami7.y composition, education and emp].oyment of head, participation in foad pragrams, and othex factors which migh~ af€ect food consumption. TEi.e previaus nationw~de survey was conducted in 1365-66. Today soma preliaQinary data obtained fro~n the household portion of the spring (ApriJ., May, June of 1.977} samp~e will be prasented a~d ~ompared with similar data from the Household F'ood Consumpt~on Survey carxducted in sgring I965. Housahold Data Collection Ror th.e household food section of the survey, th~ sa-called list-recail method was used, A de~ai~ed list of ~oods aided the responden.t, usual~.y the persan i:dentified as most responsih ~e for fopd pianning and.prepara- tion--to recall the foods nsed during the 7 days pr~vr to the interview, their amounts, and costs. The methad used to collect the household food data remairted basicall.y the same as that us~d in 1965--66. There was only ane change w~tich might have affected slightly ~he survey results. The hous~holds were 3nterviewed at the initiaZ contact in 1965-fi6, whereas househoZds were contacted and informed abo~t the survey at Ieast 7 days prior to the interview in 1977-78. Information about each food used by- the households was obta3ned in sufficient deta~l ~o enable the nutritive content of diets to be calculated. RE SULT S 1~ao reports hased on the honsehold data~have been released to date: The comments here are focusad oa tha released data and additional data which are schedu~ed to be reported in the future. Fnr the purpose af consist-~ eacy, aIl househo~.d daka in this report today are based aa housekeeping 1Manep Value of Foods Used in Househo~ds in the United Staties, 1977. Nationwide Food Consumption Suxvey 1977-78, Preliminary Report No, 1; "T~aod Costs and Practices o~ Ho~seho~ds W3th Working Women and ~~.derly Persons," paper presented by R. I,. Rizek be~ore the American Home ~conom3.cs Association, St. Louis, Missouri, June 1979 (to be pub Iished in Familv Economics Review). ~- •• ~~~~I~ ~ 2 households.2 ~i will use tables and charts ~o highlight some resuits; ~ixst some findings on the e.xpense of food boaght an~ eaten away fram home, then the maney value and ~he quantity of tY~e foods used by the househo~ds in a week. `~xpenses _of Food Away_From Home Of the money valtte of aj.1 food, tha pe:~centage due to food consumed away fro~ the home, inc~uding meals and snacks, had increased from 17per- cent to 24 percent since 1965. Figure 1 shows the relatiozzship of 24~ cents per dollar for ~ood away ~rom home to 76 cents par dol~ar for a11 ~ood used at ho~e,iacluding food tinat was purchased, home produced, and received as gift or pay. ?.'~-ie share for foad away frona home is slightlp iower than the sh,are reported from the 1972-73 Consuiner Exgenditure Survey conducted by the Bureau of I,abor S~atistics, and f~rnn cer~a~.n other esti~na~es af expenditures for fvod away from hpme. The lower snare ma.y be explained by the difference in ~he NE~CS procedures, which; (1) Excluded nonhousekeeping hausehoZds. (2) Exclude~ value of expensa~account mea~s wt~ich wera reimh ursQd. (3) Excluded cost or partial cast of ~'edera~~y subsidized meals, such as schoo~ lun.ches and breakfasts. (4) ~xcluded the nonhousehold popula~ian. Since 1965 th e socioeconomic and demographic composition of the U.S. population as we11 as life-sty~es has changed. ~'actors such as more working fema~.es, ~iigher househol.d income, and easier access to inexpensive fast-foad res~aurants appear to hava confributed to the increasad percentage of the food dollar span~ on food away from home. Income was associated more strongly with ~penditures €or food away from hom~ than with money value of home foods (table 3.) . In 1977 wh3.le there was onJ.y a di~ference of ~1, 37 in the money value used at hame per household member between the lowest income graup (under $5,OQ0) and ~hehighest incame group ($24, 000 or more) , the expend~.tures far food bought away from home per mesnber varied from $2.52 to $6.83--a difference of $4.31. Fpr the loraes~ incoune 1eva~.,away-from-home expendi~ures accounted for only I4 parcent of the to~al money value of food compared to 29 percent in the highest income interva].. Although the income gro~ps are nat camparab~e to those in 19fi5, the data for1977 indicate a sma~.3.er r~lative difference for food away fram home between the highesr income group and the Iowest. Money Value of Food at Home Income appears to have heem a less important factor 3.n the money va1u2 2Aousekeeping households are defi~ted as those i~ which a~ .least 1 persan had ~0 or mora meals from the household food supply dur~.ng the 7 days precading inte~^v'~.era. H~.n.ety-three percant of all reporting househoids met this criterion. 3 of food at home. 7't~-e average money value o~ food pe~ persan3was only 20 parcent h~gher for the highest than tlze lowest ~.ncome group (table 2}. df par~icular interes~ in that the money value of fpod per person for the lowest income graups, wh~ch averaged $15.42, was comparab le to those fox the moderately high income group. Has the Food Stamp Program provided the boost in expanding the demand £or . food~ among the l.ow-income househo].ds? Answers ko this and other questions are being explored. Answers tp another question ~n th~ snrvey, heweve~, imply that income is an important factor ~.n food cansumptiozz.. About 72 per~ent of a11 the respondents (fig. 2) eva~uated themselves as~Zaving enough and the kinds of food they wanted to ea~. At eac~Z snCCessive income level, more househo~.ds fe~.t that they had enaugh and tlze kinds of £ood they wanted. A3.~hough most households at aIl 3.evels of income were satis~ied with their food, 9 percent of the lowest incame group responded that so~etimes ox often they did ~qt have enough to eat. Trans~.ated in terms o£ the U.S. population, 9 percent of ti~-e Iowest income graup, or 3, percent of the total population, repzesenCs several m~.llion peap~e. Money va~.ue o€ faod used at home in 1977 did not appear to have kept pace with the money value in 1965,after ad3ustments were made for the rise in ~he Cons~er Pxice Tndex (CPI} far food at home. Tha average money value of food at home per persoa (2.1 meals at home) was $$.78 per week in spr~m.g Z965 and $16.~4 per week in spr~.ng 1977, an inc~rease af about 87 percent. On the othex hand, CPI af food at home rose 100 percent. 1'he monay va].ue for some food items, of course, increased snbstantia~.].y more and others less than 100 percent. The difference in the maney vaLue of food used between the two periods appears ta reflect tha rise in foad prices, the change in the types of foods used, and the change i.n the qvantities af foods consumed by ~iousehol.ds. B~v3sion of Home Food Dollar Tab~e 3 disp~.ays the distribntian. of the home food dollar spent (pur- chased food plus money value of nonparchased .€oods `` used) ~.n 1965 an~. 1977. Compared with those in 1965, households in apring 1977allocated more money to mea.t, pou~try, and fish; fru~t; and soft drinks, panches,and prepared dassarts, ~`urther breakdown of the meat, pou7~try, and fish group showed the greatest changes occurring in ~he proportion of food dollar for poultry, from 3. 7~0 4. 2 percent, and then for fish, fro~ 3.1 to 3.6 percent. 5oft drinks, punchas, and prepared dess~:rts accounted fox the greatest increase in the portion of the food dollar. 3A person considered to eat 21 meaZs at home dnr~ng past '7 days {based an 3 m~a~s a day for 1 person) was nsed to ad~ust fvr variation among house- holds in propo:rtion of ineals eaten from home food supplies. Average monep vaZue per person was calculated using population ratio procedure-- aggregate value for al~ households diviaed by aggregate aumber of persons in a~.l heusehoids. '~Value of food received without d~rect expense by a household is based on. average price per pound pa~.d for that food by snxvey households in the same region. 4 ~he decrease in share of t~e dol~a~ for the eggs, dry Zegumes, and nuts graup in 1977was accounted for by a notable decline ~.n [he share for eggs, fra~ 2. 9 to 2. 0 percent. Households used ].ess o~ their home food money for the €ats ax~d oils group, passibly reflecting an increas~d cancern about fat 3n diets. Tkre decrease was due to butter, which dropped trom 1.0 percen~ o£ the dollar in 1965 to 0.4 percent in ].977, T'he pxoportion for margarine remaixzed about the same. 7'he share of the food dol.lar for sugar, sirup, ~elly, and candy also declined. DetaiXed examination of the division of the food dollar indicates that it was dif~erent among the income groups. The mos~ income elas~ic, or income responsive, faod group was alcoholic beverages; the nexk was the milk, cream, and cheese group. ~7ie shara of ~ood dollar for these grougs of foad ~ncreased with increasing income. On ~he other hand, the lawer income ho~xseha~ds used a much higher proportion of their food money for eggs . and @ry Iegufnes than did higher income households. Some food groups, such as grain produ~ts and fats and oiis, remained virtuall.y ~.n.elastic throughout the income distribution sgec~rnm. guantity of Fooa Used at Aame Much of the change in the dollar shares may be a~tributable to the differences in ~he average quan~ities of food used from I965 to 1977. Consv.~np~ion increased for four groups of food-~eat, poultry, and fish; fruit;so~tdrinks;and alcaholic beverages--and decreased €ar mi1k, cream, and cheese; grain products; vegetables; eggs, Iegumes, and nuts; f ats and oi1s; sugar, sixup, ~elly, and candy. Comparisoz~s batween the I95S and 1965 surveys reveal a simi]:ax pattern; that is, tha changes in direction that occurred for the avera.ge quantity per persan from 1955 to 1965 continu~d eo 1977. Usage of food groups did not alr~ay's c~ange by the saine percentage or even the same direction as did the division di tha food doiZar (tables 3 and 4). While in most cases, a subs~antial increase in the quantity of food usual~.y resu~te~ i.n a corresponding increase in tha proportion of the food do~.lar a3.located to that food group, deviation in magn~tude was found among some of the faod group---gra3n products; sugar, sirup, ~elly, candy; and alcoholic beverages. Consumption of the group comprising sugar, si.rup, ~elly, and candy declined perceptibly; but the do1.~.ar share of this group, fell m~uch ~ess, probahly owing ~o a sharp rise in the price of candy. Similarly, wh~.~e the quantity per person forgrain pxoducts decreased, an increased use o£ comm~ercia~ly prepa~ed praducts with higher pr~.c~s might have lessened the impact on the dol.].ar share. Care shou~.d be used in interpreting these resul.ts due to a suhstantial chan.ge i.n food marketed since i96S. Quantit~es may have been lower in ~.977 because af isicreases in dried food items and dried substitutes. The greater use of processed and commercially prepared foods may mean that the weighti of refuse is no longer inclnded, or that the weight of water is inCluded in some groups: Also, in 1977 there WEL~ more enriched and fortif3.ed.foods used, and thep may have weighed the same as those used i.n 1965 bu~ may have differed appreciably in terms af nutri.ents. . _ . ,. ~- .~ 5 S iTk~ARY Several trends and patterns emerge from the data presented today: Percentage o£ total money for food that was spent on food away fr rnn , ho~ne increased from 17 percent in 19b5 to 24 percent in .I977. As ~~~i in 1965, households in ~.977 with relatively high incomes used more i of their money for food away trom home than d3d households wi.th 1ow #.ncome s . Average money value of food used at home per.person in 1977 was on~y 20 percent lnigher for the highest income graup than for the low- est income group. As ~ompared with 1965, in 1977 substantially less ' of the foad dollar accounted far certain food gronps-weggs, dry legvmes, nuts; fats and oi~; sugar, sirup, ,je1J.y, candy--and . substan~ially more for soft drinks, punches, and prepared desser~s. Average qua.ntities of foodsused per person a~so changed since 19b5. In addition ~o those £ood groups that changed in food dol.~ar, al~ohali.c beverages underwent a marked change ~.r~ quankity consumed. This ma.y refl.e~t ~he greater use of beer and wine, ~or which a larger volume intake has been typical, and to peop].e's increased candidness izx revealing their aicaholic cansumption. 6 THE HOUSEHOLD FO~D DOLLAR, Spring 'l965 and 1977 Food at home•~ Mesis away frnm _ ~ 5naclcs away ftom home Food at home" Meals away frvm home 79~ Snacks away ftom home 7B~ 1965 7977"~ ~ Valus of all food uaed at homa "* USDA 1lfationwide Faod Conwmption Survey, 48 States, Spring 9977 lPreliminary} 5Ea 61 ~9-79(5} Figu~e 1 SELF-EVALUAT~.ON of H~USEHOLD, Spring 1977 EnflU~~, ~~a ~ ~z~ Icinds.wan#ed ~2~0 Enough, sometimes 25% not kinds wanted 40% JQ~ Som~timcs or often nOt @1"tQLtc~~l ~% ~ All income ~ ~.ess than $5,OQQ USDA N~ttonwtde Food Consumptlan Survey, ~48 5tates (Preliml~tary~ Figure 2 s ,-. ~; ~ ~. ~. ~ 7 Table ~.-~oney value par househald member of food used in a week by housekeeping households,l sprir~ 1977 Money value per ha~sehald member~ ~ncome {I975) Peop~e ].ivin~ before ta~ces in househo~.d Humber Bought away Tota.~ At hame~ from home <- ----------- D o 11 ar s-----------> AZZ households----- 3.06 I9.9I 1.5.17 4.74 ~ ~ Under $5,000------- 2.02 17.5~ 14.99 2.52 $5,000-$9,999------- 2.72 i7.26 I4.20 3.Q6 $10,000-$14,999---- 3.2I 18.50 ~4.15 4.35 $15,000-$19,999--- 3.53 I9.99 14.99 4.99 $2Q,000 or ~ore------- 3.67 23.19 I6.3G fi.83 ~'Household with at leas~ 1 persnn having 10 or more mea3.s from the househol.d food supply during 7 days preceding interview.~ ~~xc~.udes xoom~rs, boarders, and employees. Average va].ue per hauseha].d member calculated ~sing popul.ation ratio pracedure--- aggregate value for aIl househol.ds divided by aggregate numb~r of members of aZl househol.ds. 3Parts may not total to the whole because of rounding. 4~ncludes value of food that was bought, home produced, ar received as g~~t or pay and used by household me~bers and guests. Value of food received without direct ~pense by a household is based on average price p~r pound paid for that food by survey housaholds in the same region. Source: USDA Nationraide Fnod .~onsimdptian S~rvey 1977--7$, 40 conterminous States, spring ~977 (preliminary). n n ~ ~ t~0 ~ ,~ ~ ~ ~ ~--i .sG ~ 3 ~+ G1 ~ t"+ O ~ ~ Q1 R~ H N A~ ~ E3 b ~ a~ cd '~7 N ~ 'Sy a 0 wa w 0 ~ r-[ rd s~' ~ d ~ 1 N ~ ~ r~G E-~ 0 0 C O ~ t!} a 0 Q ~ ~ .-a {!} E O ~ O 1 ~ J-1 ~ O r ,-a F V} fl O d '! 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I ~ 1 ~ u ~ ~ I ~ 1 G 7 G~ I ~ , -a ~ S -i p p ~ d v-~ d: ~ i as a~ e~ ~ ~ ~ ~ ~ ~ i i «-~ ~ ~ s~ ~ G w 1 c,f ^ E 1 ar~ I iL ao y 1 ,-I ~ i p, pp ~ 1 1.r I ~ QI ~ 1 b ~ f-1 G1 ~ ~ {) ~ ~ n 'L3 Q~ ~ G7 W I ~~+ ri 1 ~ '.~ ~ ',~ t!1 ~ V~ N ~1 I N,--I aQ 1 'z1 ~A i~ ."~j 'tl 47 rl tl1 I Q} ~ +, Oi 1 " O r-! rf P OI {J O fA ~ I k O ~ rl ~ i-t '~-! vl 'r-~ ~ 'r~ O u~ ro ~ +~o b w o ~ ~ ~ ~ ~ ., c v ~ ~ ~ H ~ o ,~ a~ m a i r i i co r ~ a~ o a i .C ~ ~ a d ~ ~ ~ ~ ~ ~ ~ ~ ~ d F + b Q ~ ~ O . i s 0 ] ,-I ~~ W~7 W C7 F~ u] rn ~ O Q N ~ '.~ ~ ~ a~ • N ~ ~ ~ M r-I C al O T•1 wa .~ a ~ ~ w ~+ +~ ~ ar ~ ~ o ~ ~ ~ ~ ~ b ~ ~ d ~ ~ ro ~ ~ ~ ~ n ~ O ~ U ,~-I ~ G1 ~+ a7 'd o~ ti-I F+ ~ tC i~+ Rt rd 'cl t1+ ~ ~ T~ U Cd rl ~ ti-I ~1+ U] ~ ~-I r-~I i.l Q O af ~ .~ ~ d] • ~ ~ 0 '.~ ~ ~ ~ ~ ~ r- i c d stl "rJ ~ ~ ~ ^ ~ ~ O ? TS +~ ~ ~ ~ ~ ~ ~ ~ ~rl W U ~'., Gl U ~+ o a~ a~ N ~ '~ H H ' s .+ iC C) .t ~4 N ~ iy ~ i3 O td rf ~ G7 R~ a~ rA ~ a0 rl G] ~ U Q f~ rl U 'Ci G7 N R~ I ~ ~ CL U rl i .~ ~ 1~ ~ ~ T1 s~ o~ m m ~ ~ ~s .~ s~ a s~ T+ C- N ~ O ~ ~ ~ ~ • . ~ ~ } G O ~ ~ ~ ~ N ~ 1 O ~ r ~ ~ 3.i a..~ O 3.~ V~ Cf~ u ,~ a~ a w ~ d ~ ~ o a ~ ~ ~ u~ ~ ~ .~ ~ ~ ~ ~ ~ ° ~ ~ - ~ ~ n . ~ ~ ~ o ~ uJ m ro N ~ ~ '3 G ~ O ~ ~' ~ ro ~ +~ ~ .~ o '~ O *~ ~rl Fs~ O ~ ~ ~ O 3 ~ ~ ~ U -r *U ~ 4 u1 'G ~ ~ W + ~ ~ ~+ ~f i a- m ~v ,~ ~ a ~ Q ~ b ~ o • ~ ° w ~ a z ~ v ~ r~ a~ a~ U ~ p~ O ~~~ r -I p p Rf .C '~ OA ~i Gl, [J7 ~ ~ N ~ d ~ Q1 N ~ A ~ ~ ~ ~ . ~ ~ ~ G! ~ m .~ ~ ~ ~ ~ u O ~ H ~~ ~ ~ O ~ i t- t- + ~ N ~ ~*1 ~? ~ ~ ~'1 Cl] r-i ~ GL a 9 Table 3.--~ivision of food dollar ~sed by households, spring 1965 and 1977 Change from F`ood grounl ].965 I977 1965 Cerits Cents Percent Mil.k, cream, cheese------------ 12.b 12.3 - 2 Meat, poultry, fish ----------- 32.7 34.3 + 5 Eggs, dry l.egumes, nuts2------- 5.2 4.3 -17 Vegetables-----_____~..__....__~ ~,2.2 1.1.9 - 2 Fruit-------------------------- 7.4 7.7 + 4 Grain praducts------------------ 12.3 1i,9 - 3 Fats, oils~--------------------~-------- 3.5 2.9 -17 Sugar, sirup, jelly, candy-~-~---- 3.1 2.6 -16 Soft drinks, punches, pxepared desserts ----------- 3.1. 3,$ +23 Alcaha~ic beva~rages----------- 3.7 3.7 Q 4ther foods--------------.._-..-.. 4. ~. 4.6 +~.2 ~otal.------------------------ I00.0 100.Q ~"Mixtures and soups included with groug of ma3n ingredients, except those main~.y meat, wt~ich are included with eggs, dry legumes and nuts. 2Includes p3.ate dinners wi~h main ~ngredient mostly meat, poultry, and fish. Source: USDA Nationwide Food Consumption Survey 1977-78, 4$ contermiaous S~ates, spring 1977 (pre7.iminary). i0 Table 4.-~uantity of food per personl per week, spring 1965 and 1977 Quantity per person Change Faod group per week from 1965~ 19b5 1977 Paunds Pounds Percent, ~ , --------------- Milk cream cheese -- 8.76 ~. 8.34 - 5 (milk equiv~lent} Meat, poultry, fish ---- -----~~---~ ~.58 4.78 + 4 Eggs, dry 1eg~mes, nuts3 ------------ 1.1~ .92 -17 (eggs ~n ~resh equivalent; .82 .66 -19 legnmes in dry weight; .17 .12 -25 nuts in sheil.ed weight) .12 •.13 + 8 Veget~~Ies2-------------------------- 5.35 5.09 - 5 Fruit -------------------------..____.. 3.73 3.94 + 6 Gra~i.n products2---------------------- 2.65 2.Z6 -19 {flour equivalent} Fats, o iIs -----------~__---~....._.~_.._.. .83 .70 -7.5 Sugar, sirup, ,jelly, candy ---------- 1.,12 .83 -27 Soft drinks, punches, grepared desserts (sugar equiva3.ent) ------- ,25 .34 +36 Alcoholic beverages-------------------- .68 .94 +38 ~21 u-eals f~om home supplies equa3. one person. ~Includes mixtures and soups with main ingradien~ ~rom group. 3Exciudes mixtures, soups, and p1a~e dinners. 4Percent change ca~.cu~ated prior to raund~.ng. So~rce: USDA Nationwide ~'ood Consumpt3oa Survey i977-78, 48 conterm~.nous 5tates, spring 1977 (preliminary}. ~ ~