INTRODUCTION 1
METHOD 1
SECTION I: - Food items taken 3-23
- Introduction 3
- Summary of results 3
- Food items taken: - Male 5
- Female 6
- Food items taken by occupation and place of interview 7
- Sunday and weekday meals 8
- Adequacy of food consumption 8
  - Classification I 8
  - Classification II 9
- Children:- Food consumption 11
- Food items by mealtime and occupation 14
- Type of meal by mealtime and occupation 20
SECTION II: The food situation seen from the individual point of view 24 - 31
- Summary of results 24
- Do you consider the food you are getting at the moment enough to keep you fit? 24
- By time asleep 25
- Type of meal 25
- Food items considered to be important to one’s health 26
- General attitude to the food situation as a whole 27
- Special reasons given as a cause for the inadequacy of food 27
- Opinion on the most important foods for health 28
APPENDIX I: TOTAL TIME asleep 31
APPENDIX II: Total number of days lost through illness 31
SECTION III: Where meals are eaten 32 - 50
- Summary of results 32
- Cafes 33
- British Restaurants 34
- School meals 35
- Canteens 35
- Criticism of canteens 36
- Qualitative analysis of information on canteens 37
- Where meals are taken by occupation 46
SECTION IV: Packed meal 51
- Summary of results 51
- Packed meals brought from home by meal-time and occupation 52
- Constituents of packed meals by mealtime 52
- Reason for bringing packed meals 53
APPENDIX III: The sample 54
APPENDIX IV: Questionnaires 59

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