A History of the Ministry of Information, 1939-46

Navigate the documents in the report
40 40 41

APPENDIX III

Household food expenditure for one week Number in household catered for
(Including estimated retail value of garden produce and actual cost of school dinners and milk) No. Free school or Nat. milk + Free meals
s. d.
Grocer ......... ......... Under1 yr ......... ......... .........
Greengrocer ......... ......... 1 & under 3 ......... ......... .........
Milkman ......... ......... 3 & under 5 ......... ......... .........
Baker: bread ......... ......... 5 & under 7 ......... ......... .........
Cakes ......... ......... 7 & under 12 ......... ......... .........
Butcher ......... ......... 12 & under 15 ......... ......... .........
Fishmonger ......... ......... 15 & under 17 ......... ......... .........
Others ......... ......... 17 & under 21 ......... ......... .........
Garden produce ......... ......... 21 & over male ......... ......... .........
School milk ......... ......... 21 & over female ......... ......... .........
School meals ......... ......... Exp. or nurs. ......... ......... .........
Meals eaten out ......... ......... Mothers ......... ......... .........
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 &.........

milk drink.........

3. Size of loaf used during week and slices cut from it: 1lb. .........2lb..........

4. Amount in oz. used by child on bread during week of:-

Butter......... Margarine......... Dripping.........

ADDITIONAL QUESTIONS

Child’s name.........No.

Sex Boy 1 Girl 2 Age last birthday.........

Income Group 1 2 3 4 5 Father’s occupation.........

School .........

(office use) Food cost unit.........

Housewife working or not working

Method of cooking: -

GREENS steamed.........0
Put into hot water Put into cold water
With soda No soda
Little water 1 4 7
1/2 covered 2 5 8
Covered 3 6 9
BEANS steamed.........0
Put into hot water Put into cold water
With soda No soda
Sliced 1 3 5
Whole 2 4 6
Interviewer FOOD
DAY
1 2 3 4 5 6 7
FOOD
DAY
1 2 3 4 5 6 7
FOOD
DAY 		FOOD
DAY
1 2 3 4 5 6 7

DIETARY SURVEY - NUTRIENT VALUES

Food Number Food Quantity Values Unit Quantity Range Animal Protein Vegetable Protein Fat C.H.O. Cals. Ca. Iron Vit. A Carotene Vit. B 1 Vit. C Food Number
01 Beef 1/2 oz. 1-12 3.9 - 2.6 - 41 - 0.8 7 - 3 - 01
02 Mutton 1/2 oz. 1-12 3.5 - 3.2 - 43 4 0.8 7 - 3 - 02
03 Pork 1/2 oz. 1-12 3.5 - 3.3 - 44 - 0.3 - - 23 - 03
04 Liver 1/2 oz. 1-12 4.2 - 2.3 0.5 39 - 3.5 2250 - 8 - 04
05 Kidneys 1/2 oz. 1-12 4.0 - 1.3 - 28 3 2.1 140 - 9 - 05
06 Steak Pudding 1/2 oz. 1-12 0.8 0.7 1.9 2.7 - 1 0.3 - - 5 - 06
07 Other Offals 1/2 oz. 1-12 3.8 - 1.1 - 25 - 0.3 - - - - 07
08 Canned Meats 1/2 oz. 1-12 1.9 - 4.0 - 44 - - - - 22 - 08
09 Sausages, Meat pies 2 small sausages = 1 large = 2 ozs. Number (Small) 1-12 1.4 1.4 5.0 5.5 78 8 0.2 - - 6 - 09
10 Bacon 1/2 oz. 1-12 3.8 - 6.0 - 69 4 0.5 - - 23 - 10
11 White fish 1/2 oz. 1-16 2.9 - 0.2 - 13 6 0.1 - - - - 11
12 Flat fish 1/2 oz. 1-16 3.2 - 2.1 0.1 32 11 0.3 22 - - - 12
13 Canned fish 4 Sardines = 1 Pilchard = 1 Tab: Salmon = 2 ozs. 1/2 oz. 1-16 2.9 - 3.2 - 41 58 0.6 14 - - - 13
14 Stew 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-24 0.7 0.7 2.5 1.7 35 6 0.3 - 120 - 1 14
15 Toad in the hole 1/2 oz. 1-12 0.6 0.6 2.9 2.4 40 10 0.2 - - 5 - 15
16 Fish pie 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-16 1.6 1.6 3.4 2.3 52 9 0.2 - - 10 - 16
17 Welsh rarebit 1 slice = 4 ozs. 1/2 slices (2 ozs.) 1-4 4.4 4.4 20.2 10.6 258 232 0.4 160 - - - 17
18 Macaroni cheese 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-10 1.1 1.1 3.6 3.9 57 57 - 110 - - - 18
19 Egg and cheese dish 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-10 2.5 2.5 8.8 - 99 90 0.6 120 - 10 - 19
20 Vegetable and cheese dish 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-10 0.5 0.5 1.5 1.0 21 27 - 50 50 7 3 20
21 Soup (thick) 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-30 0.3 0.3 0.8 2.0 18 12 0.3 - 120 - 1 21
22 Rice pudding 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-24 0.7 0.7 1.3 4.5 36 40 - 30 - 5 - 22
23 Custard 1 Tablespoon = 1 oz. 1/2 Tablespoon 1-24 0.3 0.3 0.6 2.3 16 17 - 15 - 3 - 23
24 Fruit pies and pudding (Tart) 1 Tablespoon = 2 ozs. 1/2 oz. 1-24 - 0.4 1.2 3.4 26 - 0.1 - 5 5 - 24
25 Baked pudding Tablespoon = 2 ozs. 1/2 oz. 1-24 - 0.8 3.2 7.1 54 4 0.3 - - 7 - 25
26 Yorkshire pudding Tablespoon = 2 ozs. 1/2 oz. 1-24 - 1.0 1.4 3.4 30 15 0.1 10 - 8 - 26
27 Steamed pudding Tablespoon = 2 ozs. 1/2 oz. 1-24 - 0.8 2.2 5.6 45 7 0.2 - 5 5 - 27
28 Suet pudding Tablespoon = 2 ozs. 1/2 oz. 1-24 - 0.6 1.4 4.1 32 - 0.2 - - 5 - 28
29 Potatoes (before Xmas) 1/2 oz. 1-36 - 0.2 - 2.5 11 - - - - 5 1 29
30 Potatoes - school meals - ratio 1 1/2 oz. 1-16 - 1.2 - 2.5 11 - - - - 5 1 30
31 Green vegetables - ratio 1 1 Tablespoon = 1 1/2 ozs. 1/2 Tablespoon 1-12 - 0.4 - 0.2 2 11 0.2 - 64 -5 9 31
32 ratio 2 1 Tablespoon = 1 1/2 ozs. 1/2 Tablespoon 1-12 - 0.4 - 0.2 2 11 0.2 - 64 5 6 32
33 ratio 3 1 Tablespoon = 1 1/2 ozs. 1/2 Tablespoon 1-12 - 0.4 - 0.2 2 11 0.2 - 64 5 4 33
34 Chips (before Xmas) 1 Tablespoon = 1 1/4 ozs. 1/2 Tablespoon 1-12 - 0.7 1.6 5.9 41 - 0.3 - - 6 2 34
35 Carrots 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-12 - 0.2 - 1.2 6 12 - - 1900 - 1 35
36 Other roots 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-12 - 0.3 - 1.7 8 12 - - - - 5 36
37 Peas 1 Tablespoon = 1 1/2 ozs. 1/2 Tablespoon 1-12 - 1.0 - 1.4 10 4 0.2 - 39 14 2 37
38 Miscellaneous vegetables 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-12 - 0.3 - 0.6 4 11 0.2 - 150 - 3 38
39 Legumes 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-12 - 2.0 - 4.7 27 7 0.5 - - 40 - 39
40 Potatoes - school meals - ratio 2 1/2 oz. 1-24 - 0.2 - 2.5 11 - - - - 5 0.5 40
41 Beans - ratio 1 1 Tablespoon = 1 1/2 ozs. 1/2 Tablespoon 1-10 - 0.2 - 0.2 2 7 0.2 - 43 5 6 41
42 ratio 2 1 Tablespoon = 1 1/2 ozs. 1/2 Tablespoon 1-10 - 0.2 - 0.2 2 7 0.2 - 43 5 4 42
43 Tomatoes 1/2 oz. 1-10 - 0.2 - 0.9 2 - 0.1 - 140 2 3 43
44 Oranges No. in halves 1-4 - 0.4 - 4.4 20 24 - - 56 - 34 44
45 Other fruit - raw, cooked or dried 1 Tablespoon stewed fruit = 2 ozs. 1 oz. 1-20 - - - 1.3 5 - 0.4 - 12 - 2 45
46 Breakfast cereal 1 Tablespoon = 1/2 oz. 1 Tablespoon 1-20 - 0.6 0.1 5.2 24 - 0.2 - - - - 46
47 Porridge 1 Tablespoon = 1 1/2 ozs. 1 Tablespoon 1-20 - 0.6 0.5 3.2 20 - - - - 18 - 47
48 Bread 1/2 oz. 1-50 - 1.4 0.2 7.0 35 3 0.3 - - 11 - 48
49 Biscuits and Cakes 1 Cake = 6 biscuits = 2 ozs. Number (1/3 oz.) 1-36 - 0.7 1.0 6.2 36 4 0.1 - - 5 - 49
50 Potatoes - school meals - ratio 3 1/2 oz. 1-24 - 0.2 - 2.5 11 - - - - 5 0.3 50
51 Spinach - ratio 1 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-10 - 1.4 - 0.4 7 169 1.1 - 1230 8 12 51
52 ratio 2 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-10 - 1.4 - 0.4 7 169 1.1 - 1230 8 8 52
53 ratio 3 1 Tablespoon = 2 ozs. 1/2 Tablespoon 1-10 - 1.4 - 0.4 7 169 1.1 - 1230 8 5 53
54 Cheese 1/2 oz. 1-8 3.7 - 4.7 - 57 112 0.1 185 - - - 54
55 Eggs No. in halves 1-6 - 3.4 3.5 - 45 16 0.7 115 - 10 - 55
56 Sugar Teaspoons 1-10 - - - 5.4 22 - - - - - - 56
57 Preserves Teaspoons 1-10 - - - 9.1 36 - - - - - 0.5 57
58 Milk - autumn (including condensed
undiluted 4 times the quantity) 		1 Tablespoon = 2/3 oz. 20 ozs. = 1 pt.
30 Tablespoons = 1 pt. 		Tablespoons 1-70 0.6 - 0.7 0.8 12 23 - 20 - 2 0.1 58
59 Chocolate 1/4 oz. 1-16 - 0.3 2.3 3.7 37 2 0.2 - - - - 59
60 Sweets 5 sweets = 1 oz. Number (1/5 oz.) 1-20 - - 0.4 4.5 21 - - - - - - 60
61 Cod Liver oil 1/2 Teaspoons 1-9 - - 14.2 - 128 - - 1500 - - - 61
62 Blackcurrant Syrup 1/2 Teaspoons 1-10 - - - - - - - - - - 2 62
63 Blackcurrant Puree 1/2 Teaspoons 1-10 - - - - - - - - - - 4 63
64 Rosehip Syrup 1/2 Teaspoons 1-10 - - - - - - - - - - 6 64
65 Orange juice 1/2 Teaspoons 1-10 - - - - - - - - - - 9 65
66 Butter 1/7 oz. 1-30 - - 3.3 - 30 1 - 160 - - - 66
67 Margarine 1/7 oz. 1-30 - - 3.5 - 31 - - 64 - - - 67
68 Dripping 1/7 oz. 1-30 - - 4.0 - 36 1 - - - - - 68
Navigate the documents

We use cookies to track usage and preferences.

Privacy & Cookie Policy Accept & Close