Summary of results 2

1.1 The extent to which cereals are served 3

1.2 Serving of cereals at breakfast 3

1.3 The frequency with which cereals are served at mealtimes other than breakfast 4

2.1 Increase and decrease in serving breakfast cereals 4

2.2 Reasons for serving more often 5

Reasons for serving less often 6

3. Hardship caused by the cut in supplies:- 6

3.1 Which cereal is most important 6

3.2 Extent of hardship caused by possible cut in supplies of the individual cereals 7

4. Subsidiary information:- 7

4.1 What do you take with your breakfast cereals? 7

4.2 If prepared oats are used for porridge, what are the reasons for using these instead of oatmeal? 8

4.3 Of the cereal group consisting of cornflakes, etc., which do you consider the most important kind? 8

Group differences: - 9

Summary of results 14

1.1 Number of housewives serving prepared desserts 14

1.2 Frequency with which prepared desserts are served 15

2.1 Increase and decrease in serving of prepared desserts 15

2.2 If prepared desserts are less often served, what are the reasons? 15

3.1 Reaction to possibility of further reduction in supplies 16

3.2 Which of the foods mentioned is the most, and which is the least important to you? 17

4. Subsidiary information:- 17

4.1 Is there any ready-made dessert, not now on the market, which you would like to have? 17

Group differences: - 18

Summary of results 21

1.1 Number of housewives using baking mixtures 21

1.2 Frequency with which ready-made baking mixtures are used 21

1.3 Relative importance attached to different mixtures 22

2.1 Increase and decrease in the use of baking mixtures 22

2.2 If baking mixtures are used less often, what are the reasons 23