WARTIME SOCIAL SURVEY
CHILDREN’S DIETARY SURVEY II
Household food expenditure for one week
(Including estimated retail value of garden produce and actual cost of school dinners and milk)
Number in household to be catered for
s.
d.
Total
Nothing Free
Free Milk (School or National)
Free Milk and Free Meals
Grocer
Under 1 yr.
Greengrocer
1 and under 3
Milkman
3 and under 5
Baker: bread
5 and under 7
Cakes
7 and under 12
Butcher
12 and under 15
Fishmonger
15 and under 17
Others
17 and under 21
Garden produce
21 and over male
School milk
21 and over female
School meals
Exp. or nurs. Mothers
Meals eaten out
Total
TOTAL in family
These questions relate to the child
1. Number of tablespoonsful of milk taken in a cup of Tea......... Coffee.........
2. Size of cup measured in tablespoons.........Cocoa and milk drink.........
3. Size of loaf used during week and slices cut from it:
1
lb
2
lb
4. Amount in oz. used by child on bread during week of:-
Butter
Margarine
Dripping
8
- 8 -
9
- 9 -
10
- 10 -
11
- 11 -
Method of Cooking Greens
HOME
In a little water
1.
Half-covered
2.
Covered
3.
SCHOOL
Greens
1.
2.
3
Potatoes
1.
2.
3.
DATE RECORD STARTED.........
Child’s name.........No.
Sex
Boy
1
Girl
2
Age
last birthday.........
Income Group
1 2 3 4 5 Father’s occupation.........
School
.........School meals.
Yes
1.
No.
2
(office use) Food cost unit.........
Mother working
Full-time
6
Part-time
7
Not working
8
Interviewer
.........
MEAT, STEW or FISH
Beef
Mutton
Pork
Liver
Kidney
Other Offal
Canned Meats
Stew
Meat or Fish Pie
White Fish
Fat Fish
Canned Fish
SUN.
MON.
TUES.
WED.
THUR.
FRI.
SAT.
01
02
03
04
05
06
07
08
09
10
11
12
OTHER DISHES and SOUPS
Sausage Br. Mr. Pie
Bacon
Cheese Dish
Soup
PUDDINGS and CUSTARD
Milk Pudding
Custard
Fruit Pie or Pudd.
Baked Pudd. or roll
Batter Pudding
Steamed Pudding
Suet Pudding
SUN.
MON.
TUES.
WED.
THUR.
FRI.
SAT.
13
14
15
16
17
18
19
20
21
22
23
VEGETABLES and FRUIT (Fresh or dried)
(Home) Potatoes
(School) Potatoes
Chips
(Home) Greens
(School) Greens
Carrots
Other Roots
Legumes
Misc. Veg.
Oranges
Other Fruit
SUN.
MON.
TUES.
WED.
THUR.
FRI.
SAT.
31
3
30
4
4
24
25
26
27
28
29
BREAD
CAKES and BISCUITS
Code
CHEESE and EGGS
CEREALS and PORRIDGE
SWEETS and CHOC.
Slices
Code
Cheese
Eggs
Cereals
Porridge
Sweets
Choc.
SUN.
MON.
TUES.
WED.
THUR.
FRI.
SAT.
34
35
36
37
38
39
40
41
Tea Cups
Coffee Cups
Cocoa and M.D. Cups
Milk Cups
School Milk
Milk Code
SUGAR Teaspoons
Code
PRESERVES Teaspoons
Code
SUPPLEMENTS
Cod Liver Oil
B.C. Syrup
B.C. Puree
Rosehip Syrup
Orange Juice
SUN.
MON.
TUES.
WED.
THUR.
FRI.
SAT.
45
46
47
48
49
50
51
52
Butter Code
Marg. Code
Dripping Code
SUN.
MON.
TUES.
WED.
THUR.
FRI.
SAT.
53
54
55
In selecting the sample for future surveys, account will have to be taken of the fact that about a quarter of the selected informants might not be prepared to participate in such a survey or might fail to complete their recordings; therefore adequate lists of substitutes must be available.
RESULTS OF THE STOKE AND SALFORD ENQUIRIES
In the following pages the main results of the Stoke and Salford enquiries are given.
The selection of the sample has already been described on page 6. A description of the sample itself is given in Appendix 6.
Tables are given which compare the results of the September and March enquiries. Group differences are shown in tables which express the results as a proportion of the League of Nations standard, which was chosen as the most widely accepted standard. Although on principle it is better to give absolute results and allow the reader to choose his standard, for comparison purposes it seemed of more general use to express the results as a proportion of the standard.
In presenting the results we are aware of one shortcoming: we were not able to calculate the statistical errors of the averages; this was due to a certain form of the tabulation of the raw material. We cannot say which differences in the results are statistically significant, and therefore they will have to be interpreted with caution. It should be added that this shortcoming is not inherent in the method and can be easily overcome in any future investigation by a different arrangement in the tabulation of the material.
