^ u l e \^ Division of Agr icullural Sciences * UNIVERSITY OF CALIFORNIA Consumption of Dairy Products by Urban Families in California J ESSIE V. COLE S CALIFORNIA AGRICULTURAL mm*™*. -._ EX r E R,« E NTSTAT,ON BULKTIN 767 4 Digitized by the Internet Archive in 2012 with funding from University of California, Davis Libraries http://www.archive.org/details/consumptionofdai0767cole Dairy products are an important part of the diet of American families from two standpoints — that of the money spent for them, and that of the nutritional value they provide. Although some data are available regarding the consumption of some dairy products in other parts of the country, adequate data are not available for any western area. The recent great increase in population and the somewhat different mode of living on the Pacific Coast present problems in consumption which may be quite different from those in other areas of the country. Moreover, the dairy industry is a very important one in Cali- fornia and the West as judged by the value of the products, the capital invested, and the number of persons employed. This study of the consumption of dairy products by urban „ families has many implications for consumers and producers of dairy products, for nutritionists and educators concerned with improving family diets and the use of western products, as well as for persons interested in consumption factors in general. Some of the extremely detailed information gathered during the course of this study has been omitted from this bulletin because of the limited audience for such material. The information, in tabular form, is available, however, on microfilm for anyone having need for further details. Directions for obtaining microfilms or enlarged prints of any or all of this supplementary material will be found on page 135. THE AUTHOR: Jessie V. Coles is Professor of Home Economics and Home Economist in the Experiment Station, Berkeley. APRIL, 1959 TABLE OF CONTENTS Definitions of Terms Used 2 Characteristics of Households Studied 5 * Consumption of Dairy Products in Oakland and Los Angeles 11 Total Expense for Dairy Products 11 Total Quantities of Dairy Products Consumed 14 Major Dairy Products Consumed 19 All Fluid Milk 21 Fluid Milk Used as a Beverage 27 4 Half-and-Half 32 Cream 34 Evaporated Milk 37 Condensed Milk, Dry Milk, and Infant Formula 39 Cottage Cheese 40 American Cheddar Cheese 41 T Other Cheese 46 Frozen Desserts 46 Butter 48 Nondairy Fats Competing with Butter 51 Where Families Purchased Dairy Products 54 Dairy Products in the Diet 57 r Seasonal Consumption of Dairy Products in Sacramento 60 Temperatures During Surveys 60 Total Expense for Dairy Products 61 Total Quantities of Dairy Products Consumed 62 Major Dairy Products Consumed 63 Uses of Whole and Nonfat Milk and Buttermilk 65 j Use of Fluid Milk as a Beverage by Households 66 Where Family Members Drank Milk 66 Quantities of Fluid Milk Used as a Beverage by Family Members 66 Family Members Who Did Not Drink Milk 68 Half-and-Half 68 Cream 70 a Evaporated Milk 71 Condensed Milk, Dry Milk, and Infant Formula 71 Cheese 73 Frozen Desserts 75 Butter 75 Where Families Purchased Dairy Products 77 l Relation of Visits to Grocery Stores to Deliveries by Dairies 79 A Dairy Products in the Diet 79 Summary 81 Acknowledgments 83 Appendix A: Tables 1A-31A 85 Appendix B: List of Microfilmed Tables 135 v CONSUMPTION of DAIRY PRODUCTS by URBAN FAMILIES in CALIFORNIA JESSIE V. COLES f The general objective of the study was to determine the quantities of the different dairy products used by different groups of consumers, the ways in which the products were used in the home, and the factors influencing those uses. The ultimate purpose was to promote the best possible utilization of the products from the standpoint of families, individual consumers, and producers. The specific objectives were to deter- mine: (1) the quantities, in terms of appropriate units, of the different dairy products which were used by families; (2) the ways in which the different prod- ucts were used in the home; (3) how much money was spent for the different products and the relation of those ex- penditures to the total amount spent for food by families; (4) the factors, such as size and composition of family, income, racial background, season of the year, facilities for care of the products, and education of the household buyer, which influence the consumption of dairy prod- ucts and the ways in which they are used in the home. The study was made in Oakland, Los Angeles, and Sacramento. In 1950, 62.4 > l This study was financed jointly by the Cali- fornia State Department of Agriculture (Dairy Industry Advisory Board), U.S. Department of Agriculture under the Research and Marketing Act, and the University of California Agricul- tural Experiment Station. per cent of California's total population lived in the Los Angeles and San Fran- cisco-Oakland areas. Sacramento, with a population of 137,572 in 1950, has a much more marked variation in temperature during the year than do the other cities, and was therefore chosen for a study of the effect of season on the consumption of dairy products. The Oakland study was made in Feb- ruary and March, 1952, and the Los Angeles study in April and May of that year. Since the purpose of the Sacra- mento study was to discover whether or not seasonal factors affect the consump- tion of dairy products, it was necessary to interview families in two seasons. The first study was made during August and September, 1952, and the second in Janu- ary and February, 1953. Some of the families interviewed in the summer were not available in the winter, either be- cause they could not be located or be- cause, in the case of a few, they refused to cooperate in the second survey. When this occurred, other families from the original sample were substituted for the winter survey. The data were collected by trained interviewers who visited dwelling places selected at random in such a manner as to be representative of each area. The sampling techniques for Oakland and i] Sacramento were designed by the De- partment of Agricultural Economics, University of California, Berkeley. The Department provided maps enumerating the blocks to be included in the survey, and specific instructions for selecting the individual dwellings within each block. The representative sample in the Los Angeles area was a subsample drawn from that used by the United States Bu- reau of Labor Statistics in its 1950 study of family income and consumption. In Oakland detailed information con- cerning consumption was secured from 424 families with 1,268 members, and in Los Angeles, from 513 families with 1,593 members, including children under one year. In Sacramento, 305 families with 1,040 members were interviewed in the summer. In the winter, 262 of these families were interviewed a second time. In the summer these families had 897 members and in the winter, 888 mem- - bers. Since information was not secured in the winter from 43 of the families in- terviewed in the summer, another group of 43 was substituted. The 305 families interviewed in the winter had 1,044 members. Information was secured by personal interviews in the home. The homemaker or the person responsible for food pur- chases and preparation was interviewed. Data were recorded on two schedules. First, a record card was completed for each family contacted. Information on ^ DEFINITIONS OF Adolescents. Persons 13 years through 20 years. Adults. In households classified as "with or without children" and as "two-adult households," persons 16 years or over. In data pertaining to the use of milk as a beverage by family members, and in those pertaining to the quantity of dairy prod- ucts in milk equivalent consumed in rela- tion to quantities suggested by nutrition- ists, adults were those persons 21 years or over. Boarders. Persons related or unrelated to the head of household (except unmarried sons or daughters living at home) who paid a stipulated amount for board and room. Children. In households classified as "with or without children" and as "two-adult households," persons under 16 years. In data pertaining to use of milk as a beverage by family members and in those pertain- ing to the quantity of dairy products in milk equivalent consumed in relation to quantities suggested by nutritionists, chil- dren were those persons under 13 years. Consumption of dairy products. Quanti- ties actually consumed by the household during the seven-day period of the studies. 2 1 Cream (all). Includes table cream, whip- ping and whipped cream, sour cream, and all-purpose cream. Education of homemaker. The classifica- tion "first through eighth grade" also in- cludes all homemakers who went partially through the ninth; the grouping "some high school" includes those who completed T a business course after finishing the eighth^ ' grade as well as those who attended high j school; "graduated from high school" in- cludes graduates from vocational high schools as well as those who, after gradu- ating from high school, took up to a year's training in business school; "some college" refers to a minimum of one college se- 4 mester or nurse's training. It also includes those who completed two years of business college. Eligibility requirements. The following characteristics required of a household in order to be included in the study: The V household must consist of at least two per- sons who had 10 meals each at home in the seven days covered by the study. These 1 two persons must: (1) constitute a family unit, i.e., a husband and wife or a parent t and unmarried child (adolescent or adult) this card determined the family's eligi- bility for further study. This eligibility was based on the family unit, defined as two or more persons each of whom regu- larly slept at home and had eaten at least 10 meals there during the period covered by the survey — the seven days immedi- ately preceding the interview. These per- sons either were related or drew from a common fund for specified combinations of their major expense items. If the homemaker in an eligible family was willing to cooperate, the second, de- tailed schedule was completed. This re- corded the quantity, price, place of pur- chase, and use of 30 dairy products and four nondairy fats. Information secured included age and sex of each member of the family, family income, occupation of the major earner, color and education of the homemaker. The number of meals eaten away from home by members of the family and the number of meals eaten in the home by guests, household help, and others during the seven-day period were recorded. The kind of information gathered in the three cities was essentially the same, but the Oakland and Los Angeles sched- ule was simplified in several ways for the study in Sacramento. For example, exact information concerning income was requested in the Oakland and Los Angeles surveys, but Sacramento fami- lies were asked to indicate only the range in which net family income fell. TERMS USED ' or other related person, or (2) share the major portion of their expenses for (a) food, (b) housing (rent and/or utilities) and /or automobile, and (c) clothing or medical care, or (d) have pooled their sav- ings. The household could not contain more than four boarders. j Family members. For the purposes of this study, family membership was ac- corded to the following persons: (1) the head of the household and all his or her dependents who were either living in the household or were only temporarily away (at school, etc.) (Persons in the military forces were excluded, unless stationed at home.) (2) All unmarried sons and daugh- ters, whether dependent or independent, who were living in the household. (3) Other persons, related or unrelated to the head, who were living in the household and sharing expenses for: (a) food, (b) ^ housing or automobile, and (c) clothing or medical care, or (d) were pooling savings. i Food expense Per household — Expenditures for all food (1) purchased in the seven days cov- f ered by the study, for consumption at home or in carried lunches, and (2) estimated money cost to household of home-frozen, home-canned, and garden food used dur- ing the seven days preceding the interview. The figure excludes expenditures for (1) liquor, (2) food bought in 50-pound or larger lots, by the case, or for preservation by canning or freezing not used in the seven days preceding the interview. Per person — Total expense for food for the household during the week divided by the number of 21 -meal-equivalent persons in the household. Frozen desserts. Includes ice cream, ice milk, sherbet, and other similar desserts in which one or more dairy products were used. Household. For the purposes of this study, a household consists of all persons — family members, guests, household help, and boarders — eating 10 or more meals each in the house during the seven days covered by the study. Household help. Persons employed by the family, who had one or more meals in the household in the seven days covered by the study. [3 Household size. Based on total number of 21 -meal-equivalent persons. The num- ber of such persons was obtained by divid- ing by 21 the total number of individual meals served in the household in the seven days covered by the study. Income Family — The sum of the total incomes (net after federal income taxes) during 1950 of all the family members who were living in the household in 1950. In in- stances in which a family was formed dur- ing or since 1950, or the principal earner died during or since 1950, no income figures were requested. Included in the income were total earnings; net receipts from business, investments, property, roomers, and boarders; income from pen- sions, retirement, and compensations; in- surance, annuities, trust funds; military allotments or benefits; unemployment in- surance and social welfare payments. Per person or per capita — Income per family member, net after expense for boarders. Meals away from home. All meals, pur- chased or free, eaten by family members away from home. Does not include lunches carried from home. If, in any one day, an individual ate only two meals, of which the larger was eaten away from home, that individual was considered as having two meals away. Milk Fluid — Includes all whole fluid milks and, in addition, nonfat, buttermilk, chocolate drink, yogurt (both liquid and solid), and goat milk. Whole fluid — Includes plain, homogen- ized, Vitamin D, multiple vitamin, concen- trated, and extra-fat milks. Milk equivalent — Refers to the quantity of fluid milk to which the various dairy products, excluding butter, are equivalent in protein and minerals. Also discussed on pages 14-15 are milk equivalents based on milk fat. The factors used in converting pounds of the different dairy products into their approximate equivalents in fluid milk were as follows: [4 MILK EQUIVALENT BASED ON : Protein Milk and fat minerals Whole milk (3.7% milk fat) 1.00 1.00 < Extra fat milk 1.00 1.10 Nonfat milk 1.00 Buttermilk 1.00 Chocolate drink 1.00 0.32 Yogurt 1.00 0.95 Half-and-half (12% milk fat) 0.40* 1.70 Cream (30% milk fat) .... 0.33 3.82 Evaporated milk 0.93 0.98 „ Condensed milk 1.13 1.03* Dry milk— whole 3.53 4.02 Dry milk— nonfat 4.56 0.15 Cottage cheese 1.40* 0.51* American Cheddar cheese... 3.21 4.82 Other hard cheese 3.21 4.82 Cream cheese, cream cheese spreads 0.88 4.15* ,. Ice cream 0.56 1.52* Ice milk 0.54* 0.51* Sherbet 0.14* 0.25* Butter 10.62 Sources: Protein and minerals: For unstarred factors, see "Nutritive Value of Family Diets, Four Cities, Winter, 1947," U.S. Department of Agriculture, Agricultural Research Admin- istration, Washington, D.C., mimeographed. * Starred factors were calculated from data secured from California processing plants. Fac- tor for cottage cheese was based on "creamed" cottage cheese. Milk fat: Starred factors were based on legal standards and on commonly reported yields from industry sources. All W others were derived from information in James B. Hassler, "Pricing Efficiency in the Manu-^ factured Dairy Products Industry," Hilgardia 22 (8), 1953, Appendix A. Person. Refers to 21 -meal-equivalent per- son. See "Household Size." Principal earner. The head of the house- hold is considered the principal earner* regardless of the amount earned, if he worked full-time. If the head did not work full-time, and some other member earned the major part of the family income, that member was the principal earner. Sandwich ingredients. "Used in sand- wiches" includes all cheese, butter, or oleo- i margarine used in sandwiches made and/ i or eaten at the table or prepared in the \ kitchen and carried in lunches or to pic- nics. ' i Used at the table. Concept covers inciden- vidual; cheese, cottage cheese, butter, or tal use of dairy products at the table, e.g., oleomargarine eaten alone, spread on milk or cream poured into tea or coffee, bread or crackers, used by the individual or over cereal, fruit, or dessert by the indi- to season vegetables, etc. CHARACTERISTICS OF HOUSEHOLDS STUDIED Size The average (mean) number of per- sons in the families studied was approxi- mately 3 in Oakland and Los Angeles and 3.4 in Sacramento. Oak. L.A. Sac. Av. no. family members . . 2.99 3.10 3.37 Av. no. 21-m-e persons . . . . 2.93 2.98 3.38 Since the study was concerned with amounts spent for dairy products and quantities consumed by families and by individuals, it was necessary to relate these factors to the number of meals actually eaten in the home. For this rea- son, reference to size of families studied is in terms of 21-meal-equivalent persons rather than of family members. A 21- meal-equivalent-person refers to 21 meals eaten in the home during one week. To determine the number of 21-meal-equivi- lent persons in a family, the total num- ber of meals eaten in the home by members of the family, guests, household help, and others was divided by 21. The average number of family mem- bers, irrespective of the number of meals eaten at home, was approximately the same as the average number of 21-meal- equivalent persons in each of the areas studied. It therefore appears that the meals eaten away from home by family members were about offset by the meals eaten in the home by guests and others. Although the average number of 21- meal-equivalent persons was approxi- mately 3, only 25 to 29 per cent of the .families had this number of members. From 30 to 40 per cent had only 2 per- sons, and 18 to 23 per cent had 4 per- sons. The distribution of families accord- ing to size was very much the same in r< Oakland and Los Angeles. Sacramento had a lower proportion of the smaller families and a higher proportion of the larger families. (See table 1A. All "A" tables appear in Appendix A, page 85.) no. 21-m-e persons Oak. L.A. Sac. per per per cent cent cent 2 persons (1.46-2.45) ... 39.9 37.6 30.2 3 persons (2.46-3.45) . . . 25.2 29.0 27.1 4 persons (3.46-4.45) . . . 17.7 18.4 22.5 All other* 17.2 15.0 20.2 Total 100.0 100.0 100.0 * 4.9 per cent of families in Oakland and 2.9 per cent in Los Angeles had fewer than 1.46 21-meal-equivalent persons, but more than 0.95, the minimum required for eligibility. The re- mainder in this group had more than 5 persons. Adults and Children In Los Angeles, 56 per cent of the families had children under 16 years old; in Sacramento, 54 per cent; and in Oakland, 47 per cent. Families with 2 adults, that is, persons 16 years or over, constituted 71 per cent of the total in Oakland, 75 per cent in Los Angeles, and 70 per cent in Sacramento. Two-adult families with no children under 16 years accounted for 38 per cent of all families studied in Oakland, 33 per cent in Los Angeles, and 31 per cent in Sacramento. NO. OF ALL TWO-ADULT CHILDREN HOUSEHOLDS under Oak. L.A. Sac. 16 yrs. per per per cent cent cent None 52.8 44.5 43.9 One 22.5 25.0 18.4 Two 15.8 21.6 20.7 Three 7.3 7.1 5.7 Four or more 1.6 1.8 11.3 Total 100.0 100.0 100.0 5] 8 3 C C < o 'In (A u (A 0) o o «/> 3 I ^ t- «D M O O W H f OOOO'* a o hJ I* tO tO tO t- 00 t- to co CO K CD ft X CO CO o 8 OS C3 tO © OS lO CO tH lO 00 rH t» O £ tD t- tO t~ OS 00 o >> J* lO o oo n to to h * < rH CO OS b- CI ^ lO o ►4 (N W (fl rl Tl* CD H (N rlrlNNNN c8 to €,<*■ h O > co o OS tO 00 T* r-J t> 00 lO TJH t> Tjl* OS rl N N H rH to d o X < co NNO>l»Nrl O CO OS t> CO OS ►4 a T-l T(i CO H KS 00 w tH rH 05 w csi co «tf ^9- 00 CO lO m ■* t- tO lO lO O T-l 00 O OS eg a tN ^ O ^ rH rH "" - v J. tN CO "tf &■ '. '. H— . <*> . . fi . . o . W . tH & o CD a • • fl >> . . as ' ed 1 : > •l-l • • 3 • c* eS 3 • CIS (3 3 < tr 8 : : « : 1 : : : ? : s ® s X tN OS OS OS o c ««■ OS OS OS _ - X* Table 2. Households in Oakland and Los Angeles Classified by Annual Family Income per Person* Annual family income per person Households Av. no. 21-m-e. persons Oak. L. A. Oak. L. A. Oak. L. A. All households no. 424 20 98 90 67 63 28 58 no. 513 18 103 112 71 52 20 137 per cent 100.0 4.7 23.1 21.2 15.8 14.9 6.6 13.7 per cent 100.0 3.5 19.9 21.8 13.9 10.1 3.9 26.9 2.93 4.07 3.73 3.01 2.43 2.28 2.05 2.74 2.98 Less than $500 $500-999 3.10 3.72 $1,000-1,499 3.14 $1,500-1,999 2.55 $2,000-2,999 2.18 $3,000 and over No report 1.92 2.95 Median income Mean income Av. no. 21-meal-equivalent persons . $1,312 1,558 2.95 $1,260 1,478 2.99 * Annual family income per person is total net money income of the family divided by the total number of 21-meal-equivalent persons in the family. All data are based on 366 families in Oakland and 375 in Los Angeles who reported exact money incomes. Age and Sex of Family Members The mean age of all the family mem- bers, including children under 1 year, in each of the groups of families surveyed ranged from 31 to 33 years. From 31 to 39 per cent were under 21 years. Infants under 1 year constituted about 2 per cent of each group. The groups in which the members were between 30 and 39 - vears (17 to 20 per cent) were the largest among the age groups. The next largest groups were composed of persons 40 to 49 years — 13 to 15 per cent of the total. Females slightly outnumbered males in all three cities. (See tables 7, 25 A.) Income per Household and per Person In each of the cities, more than half of all families studied reported annual net family money incomes between $3,- 000 and $6,000 after federal income i> taxes. About 8 per cent had less than $2,000, and 14 to 22 per cent had $6,000 or more. (See tables 1, 3A.) The median family incomes of those reporting in dollars rather than income class were $3,788 in Oakland and $3,970 in Los Angeles. The mean incomes were $4,203 and $4,333, respectively, in those areas. In Sacramento the median family income, as calculated from the distribu- tion of families by income class, was $4,247. About 37 per cent of the families in Oakland and 36 per cent in Los Angeles had incomes of $1,000 to $2,000 per 21- meal-equivalent person and only 7 per cent in the former and 4 per cent in the latter had as much as $3,000 per person. The median annual incomes per person were $1,312 in Oakland and $1,260 in Los Angeles ; the mean incomes per per- son were $1,558 and $1,478, respectively. (See tables 2, 3A.) On the whole, the families with the smaller incomes per person had the most family members. For example, the fami- lies in Oakland who had less than $1,000 per person averaged 3.8 persons per family, and those in Los Angeles aver- aged 3.6 persons. Families who had $2,000 or more per person averaged about 2 persons per family in both cities. [7 * o c 8 O 8) C < (A o — I c D ■o C o O <«* o CO t- o o < | Tj< lO "& •<# ^ io o * 1 69- tjh o t> o6 d to CO (0 Pi 1 4) O, 0) § CO "* t> O t- PH ■s q «3 i> i; h T3 O o fe co to i> oo cx> O >> 3 V LO ^Ji O H tfl < X ^ 00 O) (M tfl H t- CD M 00 H tjH t» q 00 Pn o ■A i> id co co id CM H M M ^ 6* is I 1-1 < h4 CO oo Oi a cm co C5 00 M rj q l> H (N CO ^' <* Cfl id co © a> id »4 CO o CO *tf 4* M 2 c3 O g V o (-1 CO 0. o s i-J iH tO rj rj co c4 co T-i id ^ CO H o 1-1 rfj CO 3 o w < ^F 00 CO to Ci 00 o o N OJ O ^ (N J lO rH CM ^i ^ CO T)i O tfi H e8 d G tH rH t> tO -^ . °». °> ^ Mill c re w o o o © « H N M ^ < kT *= r tj ea -* w tx ) io a> oo io t en < O CO* r- ocqiHOiHococo^ ddoHOHHod CQ ^ -a p CD x o CD < C X; rH ;* Pi P*» ►4 M CD S ^«= eo ec O H OJ M tJI CO o o O o •a* eo CD m "3 C © IO CO ff 00 CT. © © (N CN 4- TJ CQ S-2 P. H C a> PI o C o O • s a o ■ ■-I « — 3 != 5 | 1 cd a 03 61 M o i > Cud) el © .fi «' S § cb s M CO w a> cp ° rt + - l, M |H JS ® «u | § * i- < < U W o U O fc M i CO o n Ml •Sop of*fc o o J? 30 1 «a; pi| CO B CD CO CD CD O uted in part to the warmer weather pre- vailing when the survey was taken. The mean temperature there during the sur- vey was approximately 10 degrees higher than that in Oakland when its survey was taken. The seasonal survey in Sacramento, which was carried on at a later date, in- dicated that families in that area con- sumed more dairy products, especially fluid milk, cottage cheese, and frozen desserts, in warmer weather. These three products account for nearly three fourths of the increase in dairy products con- sumption in Los Angeles over that of Oakland during the period studied. As in the case of total food expense, the factors which seemed to bear the closest relationship to total consumption of dairy products were weekly food ex- pense, income, and number of persons in the family. In general, the consump- tion pattern with respect to variations in the above factors was much the same as in total expense. Relation to weekly food expense Families that spent more for food used more dairy products. The average quantities used per household and per person, in milk equivalent, were higher, in both cities, when weekly food expense - was higher. For example, families spend- ing $10 to $20 per week for food used, on the average, 10 to 13 quarts, and those spending $30 to $40 averaged 20 to 24 quarts per household per week. (See table 6A.) The proportions of families that used WEEKLY FOOD EXPENSE HOUSEHOLDS USING: Less than 15 qts. 10 qts. or more Oak. L.A. Oak. L.A. per cent All classes 36.3 Less than $10 69.2 $10-19.99 56.9 $20-29.99 24.4 $30-39.99 10.8 $40 and over 9.5 per per per cent cent cent 23.0 40.1 49.5 57.1 10.8 34.7 17.2 27.5 13.7 52.5 63.5 4.2 71.0 82.5 7.2 81.0 82.1 less than 10 quarts per week were much higher for the groups who spent less than $20 per week for food than for the groups who spent $20 or more for food. Likewise, the proportions of the families who spent less than $20 for food and who used 15 quarts or more were much lower than those of families who spent $20 or more. Quantities used per person did not vary much with variation in food ex- pense. In most of the food-expense classes, families averaged 5 to 6 quarts per person per week. (See table 6A.) However, only 7 to 28 per cent of the families in each food expenditure class used 5 to 6 quarts per person. (See table 10A.) Relation to annual family income Total average quantities of dairy products consumed per household for the week studied tended to be higher with higher annual family income although the changes were small in families with ANNUAL AVERAGE QUANTITIES FAMILY USED (MILK INCOME EQUIVALENT) per person Per hid. Per person Oak. LA. Oak. L.A. qts. qts. qts. qts. Under $500 19.1 15.6 4.7 5.0 $500-999 18.1 20.4 4.8 5.4 $1,000-1,499 15.0 17.8 5.0 5.7 $1,500-1,999 11.4 14.3 4.7 5.6 $2,000-2,999 11.2 12.9 4.9 5.9 $3,000 and over .... 11.2 12.2 5.5 6.4 incomes of $3,000 and over. The average quantities consumed per person rose rather consistently, but in very small amounts, with increased family income. Oakland families with incomes under $2,000 averaged 4.3 quarts per person; those with $6,000 and over averaged 5.2 quarts. The corresponding quantities consumed by Los Angeles families were 5.4 and 5.9 quarts. (See table 6A.) On the other hand, the average con- sumption per household fell with in- creased income per person. Except at [17] the lowest income level in Los Angeles, the decreases were quite consistent from the lowest to the highest income class. The average consumed per person varied little with income per person except at the highest income level. Relation to number of persons in the family As might be expected, the average consumption of dairy products per household per week was higher in house- holds with the larger number of persons. Two-person families in Oakland aver- aged 9 quarts (milk equivalent) and those in Los Angeles averaged 11 quarts per household. Families with four per- sons averaged 20 quarts in both cities. (See table 6A.) NUMBER AV. QUANTITIES USED 21-MEAL- (MILK EQUIVALENT) BY EQUIVALENT HOUSEHOLDS WITH $500- PERSONS $999 ANNUAL FAMILY INCOME PER PERSON Per hid. Per person Oak. L.A. Oak. L.A. qts. qts. qts. qts. Two 9.0 10.4 4.5 5.3 Three 15.4 16.2 5.0 5.4 Four 18.5 21.0 4.7 5.4 Five 25.1 26.2 5.2 5.3 Six or more 30.4 37.4 4.7 5.9 Oakland families with two persons averaged the lowest consumption per person (4.6 quarts), and in Los Angeles, families with four persons had the low- est average consumption per person (5.3 quarts). (See table 6A.) When families were grouped accord- ing to annual family income per person and number of persons in household, average consumption per household within a given income group was higher with increased number of persons in the household. However, the consumption per person in a particular income group did not vary consistently with the num- ber of persons per family. (See table 7A.) Relation to children in family Families in Los Angeles who had chil- dren under 16 years of age used, on the average, about 73 per cent more dairy products, in terms of milk equivalent, per week than did families who had no children under 16 years. In Oakland, the former group averaged over twice as much as the latter group. Since families with children are usually larger than those without children the difference in quantities consumed per person was not * so large, especially in Los Angeles where families with children averaged almost the same quantity per person as those without children. (See table 8A.) HOUSEHOLDS Without children With children . . . AV. MILK EQUIVALENT Per hid. Oak. L.A. qts. qts. 9.8 11.8 19.8 20.4 Per person Oak. L.A. qts. qts. 4.6 5.5 5.2 5.6 [18 As total family income increased, families with children tended to increase , their total consumption of dairy prod- ucts in both Oakland and Los Angeles. On the other hand, families without chil- dren varied their total consumption com- paratively little with change in family income although there was some tend- ency to use more per household. The ) quantity used per person tended to in- crease slightly as family income in- creased in both families with and without children. (See table 8 A.) TWO-ADULT AV. QUANTATIES USED FAMILIES (MILK EQUIVALENT) Per hid. Per person Oak. L.A. Oak. L.A. x qts. qts. qts. qts. No child 8.2 10.3 4.6 5.6 One child 15.0 15.7 5.4 5.8 Two children 19.7 21.0 5.3 5.8 Three children 27.2 26.0 5.7 5.4 Two-adult families increased their consumption per household rather con- sistently with increase in number of chil- dren. In Los Angeles the difference in consumption per person was small with ] X change in number of children. In Oak- land average consumption per person in families with children was higher than in those without children. (See table 9A.) When these two-adult families were grouped according to annual family in- come, those within a given income group, with few exceptions, increased their con- sumption of dairy products per house- hold as number of children increased. In some cases the consumption per per- son within a given income group also increased with increase in children. In each income group the average consump- tion of families of two adults and with no children was considerably lower than in households with one, two, or three children under 16 years. This was often but not always the case regarding the average quantity used per person. (See table 9A.) Other relationships The relationships between total quan- tities of dairy products consumed (in milk equivalent) with other factors were much the same as the relations between total expense for dairy products and these factors which have been discussed previously. These include the proportion of meals eaten away from home, occu- pation of major earner, and the educa- "" tion, employment status, and color of homemaker. (See table 6A.) Major Dairy Products Consumed Twenty-six dairy products were in- cluded in the Oakland and Los Angeles surveys. As indicated by the amounts spent for them and the quantities used, there was a great difference in their rela- tive importance. Expense Fluid milk far outweighed other in- dividual dairy products in importance, comprising over half the total amount spent for dairy products. Practically all this expense was for whole milk. PRODUCT EXPENSE PER WEEK Average per hid. Per cent Oak. L.A. Oak. L.A. All dairy products. .$3.84 $4.33 100.0 100.0 Fluid milk : ~2M 2.26 52.3 52.2 Whole 1.85 2.04 48.3 47.1 Other 0.16 0.22 4.0 5.1 Cream, half-&-half . . 0.24 0.33 6.3 7.6 Evaporated milk ... 0.16 0.13 4.1 3.1 Cond. & dry milk . . . 0.03 0.03 0.8 0.8 Cheese 0.59 0.75 15.4 17.3 Frozen desserts 0.39 0.41 10.1 9.4 Butter 0.42 0.42 11.0 9.6 The total expense for fluid milk aver- aged 69 and 76 cents per person in Oak- land and Los Angeles, respectively. Only 16 and 22 cents per household, or 5 and 8 cents per person, were spent for fluid milk other than whole milk. Of these milks, nonfat and buttermilk were most important. Each accounted for about 1 per cent of the total expense or 6 and 5 cents per household per week in Oak- land and Los Angeles, respectively. (See table 11A.) Cheese, including cottage cheese, was next in importance to fluid milk. The amounts spent were 59 and 75 cents per family (20 and 25 cents per person) . American Cheddar was the most impor- tant of the cheeses with cottage cheese a close second. In both cities the families studied spent about 7 per cent of their total expense for dairy products for American Cheddar — an average of 27 and 32 cents per family or 9 and 11 cents per person per week in Oakland and Los Angeles, respectively. About 6 per cent of the total expendi- ture for all dairy products was used for cottage cheese, which amounted to 21 and 26 cents per family; 7 and 8 cents per person. In Oakland 11 cents and in Los Angeles 17 cents per family were spent for all kinds of cheese other than cottage cheese and American Cheddar. Of these expenditures, that for hard cheese was slightly higher than that for soft cheese. (See table 11 A.) [19 Butter and frozen desserts each accounted for from 9 to about 11 per cent of the total expense for dairy products. Families in each city averaged 42 cents per household for butter and 39 and 41 cents for frozen desserts. This amounted to about 14 cents per person for each product. Ice cream was by far the most important of the frozen desserts, account- ing for about 9 per cent of the total ex- pense as compared with less than 1 per cent for sherbet and ice milk. (See table 11A.) Half-and-half and all kinds of cream accounted for only 6 and 8 per cent of the total expense. More was spent for half-and-half than for cream, and considerably more for whipping cream than for table cream in Oakland. Evaporated milk was even less im- portant than half-and-half and cream since families spent only 13 and 16 cents per family and 4 and 5 cents per person for it. Only 3 cents per family (1 cent per person) were spent for dry and con- densed milk and infant formula. (See table 11A.) Milk equivalents The relative importance of the differ- ent dairy products is also indicated by their milk equivalents which have been defined here as the equivalent quantities of fluid milk to which the various dairy products, except butter, are equivalent in protein and mineral. (See "Definitions," p. 2.) Only slightly more than half the total spent for dairy products was spent for fluid milk, but this expenditure ac- counted for about 69 per cent of the total milk equivalent provided by all the dairy products consumed by the families studied during the week. Whole milk pro- vided from 63 to 64 per cent of the total milk equivalent. About 10 per cent of the money spent was used for frozen desserts, but they provided only about 3 per cent of the total milk equivalent. American Cheddar cheese provided about 9 per cent, and cottage cheese 7 and 8 per cent. Evapo- rated milk accounted for 5 to 7 per cent; half-and-half and cream together sup- plied only about 2 per cent. Quantities used From 10 to over 11 quarts of fluid milk were used per week, on the average, by the families studied. This was 3.5 quarts and 3.8 quarts per person in Oakland and Los Angeles, respectively. From 9 to 10 quarts of whole milk were used per family. PRODUCT AV. QUANTITY PER WEEK Per hid. Per person Oak. L.A. Oak. L.A. qts. qts. qts. qts. Fluid milk: 10.1 11.4 3.5 3.8 Whole 9.3 10.4 3.2 3.5 Other 0.8 1.0 0.3 0.3 lbs. lbs. lbs. lbs. Cream, half-&-half . . 0.8 1.1 0.3 0.4 * Evaporated milk ... 1.1 0.9 0.4 0.3 Cond. & dry milk ... 0.1 0.1 * * Cheese 1.2 1.6 0.4 0.6 Frozen desserts 0.8 0.8 0.3 0.3 Butter 0.5 0.5 0.2 0.2 * Less than 0.05 pound. From 0.4 to 0.5 pound of American ^ Cheddar cheese and from 0.7 to 0.9 pound of cottage cheese were used, on the average, per family. Consumption of other cheese amounted to only 0.1 to 0.2 pound per family. (See table 12A.) From 0.6 to 0.9 pound of half-and-half and about 0.2 pound of all kinds of cream were, on the average, used per family per week. About 1 pound of evaporated milk was used per family in Oakland, and slightly less than 1 pound by Los Angeles families. About 0.8 pound of frozen desserts was used per ., family, including 0.7 pound of ice cream. Families averaged slightly over 0.5 pound of butter per week. (See table 12A.) [ 20 Households using major dairy products Although 98 per cent of the families used some kind of fluid milk, only small proportions used some of the other prod- ucts during the week studied. (See table 12A.) Over 95 per cent of the families used whole fluid milk, but only 28 to 36 per cent used any other kind of fluid milk. More families used buttermilk than non- fat milk. From 67 to 70 per cent of the families used American Cheddar cheese, and al- most as many, 59 to 68 per cent, used cottage cheese. Only 32 to 40 per cent used any other kind of cheese. About half of the families (47 per cent in Oakland, 53 per cent in Los Angeles) used some kind of frozen dessert, mainly ice cream. Only a very few used sherbet or ice milk. About 52 per cent used butter during the week of the study. Only 28 to 38 per cent used half-an- half, and 25 to 31 per cent, any kind of cream. From 11 to 17 per cent used whipping cream. Only 4 to 6 per cent used condensed or dry milk or infant formula. A comparison of the average quanti- ties of a specific product used by the families who used it during the week studied with the average quantities used by all the families in the study reveals considerable differences. (See table 12A.) The average amounts of whole fluid milk used by the two groups did not vary much since a very large proportion of the families used it. However, since only about 8 per cent used nonfat milk, the average was over 4 quarts per family using it, compared with an average of about 0.3 quart for all families in the study. Families who used buttermilk averaged about 2 quarts per family. Families using cottage cheese averaged from 1.2 to 1.4 pounds; for American Cheddar cheese, the average was 0.6 to 0.7 pound. About 1.6 pounds of frozen desserts and over 1 pound of butter were used, on the average, by families using these products during the week studied. Evaporated milk averaged 2.3 pounds per family. All Fluid Milk About 98 per cent of the families inter- viewed during the week of the survey used fluid milk, all kinds. Weekly food expense, annual income per family and per person, and the num- ber of persons (especially children) in the family seemed to be more closely re- lated to the quantities used and the ex- penditures for fluid milk than did other factors analyzed. The occupation of the major earner and the employment status and education of the homemaker did not show definite relationships to the use of fluid milk although the patterns of be- havior in the two areas studied were similar. Relation to weekly food expense Practically all families who spent $10 or more per week for food used some fluid milk during the week studied. How- ever, only 69 per cent of those spending less than $10 per week used any. This accounts in large measure for the con- siderable difference in consumption per household for those spending less than $10 and those spending $10 or more for food. FOOD AV. QUANTITIES USED EXPENSE PER WEEK per week Per hid. Per person Oak. L.A. Oak. L.A. qts. qts. qts. qts. Less than $10 3.56 6.38 1.50 3.40 $10-19.99 7.07 8.07 3.07 3.37 $20-29.99 11.45 12.88 3.74 4.04 $30-39.99 14.41 16.91 3.71 4.21 $40 and over 18.87 20.03 3.77 4.23 Families who had highest food expense used largest average quantities of fluid milk per household. They also used some- [21] what larger quantities per person than did those families who spent less for food. Average expense per household for fluid milk was 65 cents in Oakland fami- lies who spent less than $10 per week for food and $3.66 in families who spent $40 or more. These expenditures were $1.22 and $4.09, respectively, in Los Angeles. The average expense per person in cor- responding food expense classes was 28 and 73 cents in Oakland and 65 and 86 cents in Los Angeles. Relation to income In general, average quantities of fluid milk used per household were higher in families where total annual family in- come was high, but in both Oakland and Los Angeles, families with incomes of $6,000 and over averaged less than fami- lies with incomes between $3,000 and $6,000. In Oakland the quantities con- sumed ranged from 7.7 quarts for fami- lies with less than $2,000 to 11.8 quarts for families with $3,000 to $4,000 yearly. In Los Angeles, consumption ranged from 8.8 quarts for families with less than $2,000 to 12.4 quarts for families with $4,000 to $6,000. Average consump- tion per person varied from 3.1 to 3.6 quarts in Oakland and from 3.3 to 4.0 quarts in Los Angeles. ANNUAL AV. QUANTITIES USED FAMILY PER WEEK income per Per hid. Per person person Oak. L.A. Oak. L.A. qts. qts. qts. qts. Less than $500 14.50 11.67 3.57 3.76 $500-999 13.44 14.56 3.60 3.90 $1,000-1,499 10.35 12.35 3.44 3.93 $1,500-1,999 7.93 9.29 3.27 3.64 $2,000-2,999 7.49 8.18 3.28 3.76 $3,000 and over 6.96 7.70 3.40 4.01 Average expenditures for fluid milk followed much the same pattern as aver- age quantities. Families with less than $2,000 spent $1.52 and those with $3,000 to $4,000 averaged $2.35 in Oakland. In Los Angeles the former group aver- aged $1.74 and the latter, $2.44 per week. [22 When families were classed according to annual family income per person there was a tendency for both average con- sumption and expense per household and per person to be lower with higher in- come per person. Families with less than $500 income per person per year spent $2.87 per week for fluid milk in Oakland and $2.18 in Los Angeles. Those with $3,000 and over averaged $1.38 in Oakland and $1.46 in Los Angeles. Average expenditures per person in Oakland were 71 and 67 cents, respectively, in the same income groups. Los Angeles families with less than $500 averaged 70 cents per person, and those with $500 to $1,500 averaged 77 cents. Relation to number of persons in the family Households with two 21-meal-equiva- lent persons in Oakland used an average of 5.9 quarts; those with three persons used 9.8 quarts; and those with four used 14.9 quarts. The corresponding quanti- ties used by Los Angeles families were 6.99 quarts, 11.5 quarts, and 14.6 quarts. The average quantity used per person by two-person families in Oakland was 3.1 quarts, by three-person families, 3.4 quarts, and by four-person families, 3.8 quarts. In Los Angeles the corresponding quantities were, respectively, 3.64 quarts, 4.0 quarts, and 3.8 quarts. Families with four members spent more per household and per person than did families with three members, and those with three members spent more than those with two members. NUMBER AVERAGE EXPENSE 21-M-E per WEEK persons Per hid. Per person Oak. L.A. Oak. L.A. Two $1.17 $1.41 $0.61 $0.73 Three 1.97 2.23 0.69 0.76 Four 2.95 2.95 0.76 0.76 Relation to children in the family Families with children consumed an average of at least twice as much fluid milk per household as did families with- out children under 16 years. The average quantities used per person were about 17 to 28 per cent higher in families with children. HOUSEHOLDS AV. QUANTITIES USED PER WEEK Per hid. Per person Oak. L.A. Oak. L.A. With children Without children . qts. qts. .. 14.4 14.6 . . 6.3 7.3 qts. qts. 3.8 4.0 3.0 3.4 The average expense per household per week for families with children was $2.86 in Oakland and $2.89 in Los Ange- les. Expense for families without chil- dren was only $1.27 in Oakland and $1.44 in Los Angeles. The expense per person averaged 75 cents in Oakland and 79 cents in Los Angeles in families with children, and 59 cents and 68 cents, re- spectively, for families without children. Families with children used 56 to 57 per cent of their total expense for dairy prod- ucts for fluid milk, while families with- out children used only 44 per cent. Aver- age expense per household and per per- son did not show any clear-cut relation- ship to size of family income. ( See table 15A.) TWO-ADULT AV. QUANTITIES USED HOUSEHOLDS PER WEEK Oak. L.A. Oak. L.A. qts. qts. qts. qts. No children 5.3 6.4 2.9 3.4 One child 10.6 10.8 3.8 4.0 Two children 14.8 15.4 4.0 4.2 Three children 20.1 19.2 4.2 4.0 Two-adult families with one child averaged almost twice as much fluid milk per week as two-adult families without children, and those with three children used almost twice as much, on the aver- age, as those with one child. The average amount used per person in Oakland was highest in families with three children, and in Los Angeles in families with two children. Families in the higher income groups, with three children, averaged larger quantities per household and per person than did those with lower in- comes. This was not quite so evident in families with one, two, or no children. (See table 16A.) Average expense per household in two- adult families in Oakland ranged from $1.06 (no children) to $4.01 (three chil- dren) . Comparable figures for Los Ange- les were $2.07 and $3.69, respectively. Average expense per person in Oak- land ranged from 59 cents (no children) to 84 cents (three children). In Los Angeles, families with no children and with three children averaged 77 cents; those with two children averaged the highest — 85 cents. (See table 16A.) Other relationships The more meals families averaged away from home, the less they spent for fluid milk and the less they used per household. Average expense and quan- tity per person, on the other hand, tended to be higher in Los Angeles as families ate larger proportions of their meals away from home. Families with white homemakers spent more for and used larger quantities of fluid milk per household and per person than did families with nonwhite home- makers. However, the latter families spent a slightly larger proportion of their total expense for dairy products for fluid milk than did the former group. Kinds of fluid milk used Whole milk accounted for about 91 per cent of the total quantity of fluid milk used and for about 92 per cent of the total amount spent for fluid milk. (See tables 11A, 12A.) Of the whole milk used by the Oakland families, homogenized milk with standard fat content accounted for 77 per cent of both the total quantity used and the total expense for all dairy products. In Los Angeles, it accounted for 63 per cent of both quantity and expense for all dairy products. The other kinds of whole milk — of which 2.1 quarts were used, on the [23 average, in Oakland and 3.8 quarts in Los Angeles — was largely the standard fat content milk which was not homogen- ized and extra-fat milk. Three fourths of the families in Oak- land and nearly two thirds of those in Los Angeles used homogenized whole milk during the week studied. Average amounts used were 7.2 quarts in Oakland and 6.6 quarts in Los Angeles. The fami- lies averaged $1.43 per week in Oakland and $1.29 per week in Los Angeles for this kind of milk. The average quantities used and the expense for homogenized milk per house- hold and per person increased from one food expense class to another quite con- sistently for families spending less than $40 per week for food. Those spending $40 or more tended to use smaller quan- tities and to spend less. Families with annual family incomes between $3,000 and $4,000 averaged higher consumption of homogenized milk than did families in any other in- come group. They used larger average quantities per household and per person, and spent larger amounts. Also, the pro- portions of families who used homogen- ized milk were larger in this income class than in any of the others. When families were classified accord- ing to income per person the average quantity used and the average expense per household were lower in families with higher income per person. There was a similar tendency for average quan- tities and expense per person to be smaller in the latter groups, especially in Oakland. Average quantities used and amounts spent, both per person and per household, were higher in larger fami- lies. Families with children used over twice as much homogenized milk per house- hold and about twice as much per person as families without children. The aver- age expense per household and per per- son followed much the same pattern as quantities consumed. In Oakland, homogenized milk ac- counted for almost 40 per cent of the total milk equivalent used by the families without children and 55 per cent of that used by families with children. In Los Angeles, the proportions were 32 and 43 per cent, respectively. The proportion of total expense for dairy products was about 60 per cent higher in Oakland and almost 50 per cent higher in Los Angeles in families who had children than in those who did not. < In the two-adult households, the fami- lies in Oakland who had three children consumed over five times as much homo- genized milk per household and in Los Angeles, two and one-half times as much, as families who had none. In Oakland the quantity used per person in families with three children was about twice as high as in families with no children. In Los Angeles, families with two children had higher average consumption per per- son than did families with one child and with three or no children. The expense $ per household. and per person increased in much the same manner as the quanti- ties consumed. Fluid milk other than whole milk con- stituted only 8 to 9 per cent of the total quantity of fluid milk used and of the total amount spent for it. Families in Oakland used, on the u, average, 0.83 quart per week; those in Los Angeles, 1.03 quarts. The expense for this milk averaged only 16 cents and 22 cents, respectively, per household per week. (See tables 11A, 12A.) Most of the fluid milk other than whole milk was nonfat milk and buttermilk, these two products accounting for two thirds to almost three fourths of that used. About one-third quart of each was used per week by the families studied. From 14 to 19 per cent of the households used buttermilk, but only 8 per cent used * nonfat milk. (See tables 11A, 12A.) Families with children in both Oak- land and Los Angeles used, on the aver- age, about 1 quart of fluid milk other [24 than whole milk during the week studied. Families in Los Angeles who had no children also averaged about 1 quart, > but those in Oakland used only about two-thirds quart per household. In both areas, the amount used per household and per person in the two-adult families ranged upward with the number of chil- dren, from one to three. The largest aver- age quantities per household were used by families with three children, but the > largest average quantities per person were used by families with no children. How fluid milk was used The families studied used the various kinds of fluid milk in many ways during the week they were surveyed. Some of the uses were very important while others were unimportant from the standpoint of the proportions of the families using and the average quantities used in spe- cific ways. Use as a beverage. Very high pro- - portions of the families used some form of fluid milk as a beverage. Whole milk was used most frequently in this way. From 61 to 70 per cent of the families used homogenized milk as a beverage. From 10 to 16 per cent used buttermilk, and about 8 per cent used nonfat milk in this way. All the families in Oakland and _ 93 per cent of those in Los Angeles who used nonfat milk during the week of the survey used it as a beverage. From 70 to 85 per cent of the families who used buttermilk used it in this way. (See table J 6.) Not only did large proportions of the families use fluid milk as a beverage, but the proportions of the different kinds of milk used in this way were very high. From three fourths to nearly nine tenths of the homogenized and nonfat milk and buttermilk, and all the chocolate drink, • were consumed in this manner. (See table 6.) Since fluid milk constituted such an important portion of all the dairy prod- ucts consumed by the families surveyed and since such large proportions of the different kinds of milk were used as a beverage, this usage was studied in detail and is discussed in the following section. Use in food preparation. Food preparation was the second most impor- tant use of fluid milk. This use, however, did not approach the importance of its use as a beverage. Three fifths or more of the households used homogenized milk in food prepara- tion. Almost nine tenths of those using it used it in this way. About 8 per cent used buttermilk, and 2 per cent used nonfat milk in preparing foods during the week. From two fifths to over half of those using buttermilk and over one fifth of those using nonfat milk used it in food preparation. (See table 6.) About 12 per cent of the homogenized milk, 12 to 22 per cent of the buttermilk, and 5 per cent of the nonfat milk went into food preparation. The average amount of homogenized milk used per household in this way by all the house- holds studied was about four-fifths quart, while the average amounts of the other milks used in this way were very small. Those families who used nonfat milk in food preparation, however, averaged over three-fourths to 1 quart per week. Those who used buttermilk in food prep- aration averaged from one-half to nine- tenths quart. About 30 per cent of all the homogen- ized milk used in food preparation was used in baked goods, and over half of the households who used it in food prep- aration used it in baked goods. About 20 per cent of it was used in sauces and casserole dishes, another 20 per cent in puddings and other desserts, 10 per cent in soups, and the remainder in miscel- laneous ways. All the buttermilk used in food preparation was used in preparing baked goods. About 30 per cent of the nonfat milk was used in preparing des- serts and 20 per cent in baked goods. Other uses. 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IO CO CO t» ^ Gi O »0 r-i CO* r-i Nt-OWO^OJ id rH O c7"cT"dc7"do6oS IOIOIOIO^^IO^TJ 00* co co m (N ^ co -^ q^^ooc^qqqt>qtNrHiqi>q d i> co" co d Tji i> co ^" co* r-i co d c4 d r-i i-i rHCNtNrHrHrH i o e 4) u >- 43 O. rH O CO o to H d CO t-" d 00 CO 03 CO IO CO ^ t- o a oo io o ^1* t> O rH d id t-* CO (N tJ( (N tJ< ^ eo COOOt-NOMO • M CO IO t)| t> O rj r-i d d d o4 tjh i> : d t> c4 rH i> Tji d r-i r-i r-i CO N rH CO M 43 a 43 a >f a < < 43 O *H 43 0. o 8 T-l rH 00* Tl" rH C4 Tl" rH c4 i>.«#t-'cocO'<*Tj id d d t> id co r-i c4 Tji d b-" id co i-i CO CO rH CO y Members Ac One Week, in 03 o 43 o H 43 a. o 8 rH O) Ol lO H t)| rH lO CO «3 CO q qtN qqoo (N I> CO r-i C4 Tl? rH tN C000e0OrH^IOlOlO00C7Jt>C0O00 O d t-" d 00* t> CO rH CO -^ 00 t> d Tji rH t> eo co < ►4 M 43 a IO CO CO CO rH CO t»050fl3 00 CO rH co -* o "* co ^HOOIOCO O IO rH rH rH IO rH rH r-T i u u. o a o 43 rH CN CO rH CO (N t> t- 00 t> ^ CO t- IO N OJ N t- Cl -^ rH CO "tf lOtN 00 ^ rH rH -^ rH to K 43 .0 a 43 a 1 a Em M > o e« u s s 1 c •™ 3 JJ &. *■ (A •™ o • K -a o S CO CO OJ rH -S J. J J 2 rH T* t> O o : S : : : S > > • • o o h- "2 ! wo id O $ rH CN rH »rH rH . TJ Tj . a a g* a* a Gi r* a o* a a en a . £ OXNCOTjilOCOt* "ft* s < © « a >. 1 o o. ga o 33 C 3 o« 0) bo eS h e > "3 o V a o a o M >» < h4 to CO t-J 0.88 0.50 1.25 0.50 0.50 0.50 lO iH lO o 00 lO lO • CO lO • t> o w •<* eg eg iq iq t- eg • q t> • *h q eg ; H ri ri 6 H 6 H ' ri 6 ' t-I e4 e4 c 0) c eS o OJ 00 t-I 8 : : :8 -8 id id ' id 10 eg 10 oo o oo • 'loiooioo • • q eg i> q q q • •coegqc-;iq • • t-i T-* d tA eg d egegidi-Jd k D Q ID k -a ■a o o a o < •4 CO O 1 T}1 CO CO «Dt-OHtN OJ O t> Oi N Tji id tJ* tJ* lO oo co io co oj oo c- w oo oj xtf •<* co eg "* co -^ co id id id oeg^egegt-ocoojoot-ioioooj to ih eg -* 1 1-; q i-j eg t-j t-j q i> q eg ■* eg eg eg* eg* th th* eg eg* co' -«n* co eg* eg* co co* id Milk Used as a Beverage by Family Mem k, in Oakland and Los Angeles O CO s CO ^OiflOfl> i> co i> o; q rH 00 00 OJ t- O OJ oq q q q t-j q eg ** co *# co* d d d OO^COCO»4"00505i0005iOOHlO THO^qoJt-egoocoooomegegq eg" eg eg* th* T-i th* eg th* eg co t-5 eg eg eg* eg* 0) a o is ca a o > eS J* < < •4 CO CO CO id q q iq eg q id ^< id d id CO io to lO lO OJ t- oqoq t> q q ^ eg d id id id t> dd t-OOOOt-tNHlOlOHNOOlOHHtO egcooJOJOOjegioegojegot-00"^ tj* th" eo* tjJ id ^" co* th* -^ n* ^i" ^" eo* eg* ^ eS O co OJ o id OO iH t- o q q N q «* id id id id d oo oo "^ ^h ih eg o eg <3" «* q oq co q id -^ tj5 tjJ id d id oo eg t- "^ co to io • to 10 th t-oo m oo "^ <* t- to r-i q o • q i> q t> i> t> q «** co* co co* eg* eg co ' ^* id id co* <* co* co bo g 'w ej M » a O a >» I < h4 CO tH oo co" eg q q q co id id id id id o oj ioeg ^ o t- ^ CO CO OJ CO O 00 id tj* id co d d d egiocot-egooTHOTHco^iOT-icoco ooeomtoooegegcoco^qqqq eg eg* eg eg* eg* eg* eg eg co ^j* co" eg* co* co co* ■a o to co" oo ih eg ih oj id ^* Tji id id oj eg t> to oo to ** OJ OJ C*~ tP OJ r-i 00 ^ co "^ co" id d id oot-r-itDioiooooJooegcotoooco w h t- q oj i> w oq oj h q t> io eo t^ eg"cgegcgT-*T-iegT-iegTi*coegegegeg ies of Flu Wee w V a a >> I < hi co oj oj c4 o> iho eg oj HOq«OrJ id id id id id to eg io to co oj -^ q h m io q n n id ^ id co" d id d toojiototOTHOJ^toegtocoegoj"^ qqqt>qqqqqi>qqqqq T-*T-*T-*T-iT-*T-iT-"T-*egcoegTHT-*eg"eg *■ c 3 O a> O CO s eg ^ T^ to i-i OJ q q oq <# io id ^ -<* id id NHf NOOrH iq io k> oj io to ^ ■^" co* -^ eg* id id id COOOOJ^COOJ^OJTHO^Ot-lOtO q eg q q q q >* oq q t> as i>- ^ q oq HriHridOHOCiMrirlririri w M O a a _>» a eS fa u > o § >» i-H W M a> s s >» «3 <«-■ 1=3 0) s u > < • 00 JB S © a> > : > § : : : cg £ CO tO OJ iH o C ; id o " id o 5 ,hn ; rH eg wiScoto £coto eg co "^ m to J3 eg co "^ m to Q mStHOOOOOCtHOOOOO -•-» oegcoTjiiotot- t»cgco"^iotot> < in Los Angeles, almost half of these chil- dren in Oakland and 42 per cent in Los Angeles drank less than 5 quarts. Over one third of them in Oakland and over one fourth in Los Angeles drank less than 4 quarts per week. About one sixth of the children in Oakland and one eighth in Los Angeles drank less than 3 quarts. As age increased, the proportions of the various groups drinking smaller quantities of milk became larger. Over half of the girls 13 to 20 years drank less than 4 quarts, while 45 per cent in Oakland and 28 per cent in Los Angeles drank less than 3 quarts. In Oakland 87 per cent and in Los Angeles 84 per cent of the adults drank less than 4 quarts, 78 per cent in Oak- land and 73 per cent in Los Angeles drank less than 3 quarts, 68 per cent in Oakland and 63 per cent in Los Angeles drank less than 2 quarts. From 70 to 74 per cent of the adult women drank less than 2 quarts. From 66 to 71 per cent of the men drank less than 3 quarts and 55 to 62 per cent of them drank less than 2 quarts. (See table 14A.) Persons who drank no milk A significant fact regarding the con- sumption of fluid milk as a beverage by the members of the families in this study is that almost one fourth — 27 per cent in Oakland, 21 per cent in Los Angeles — of those one year of age or older did not drink any milk of any kind, either at or away from home, during the week studied. (See table 7.) As in the case of average consump- tion, the failure to drink milk varied with age and sex of the family members. Less than 1 per cent of the children 12 years or less drank no milk. However, over 9 per cent of the adolescents in Oakland and nearly 5 per cent in Los Angeles were in this class. More girls than boys 13 to 20 years did not drink any milk. About one third of the adults (21 years and over) were in the non-milk drinking class, with women in larger proportions than men. In Oakland, 40 per cent of the women and 33 per cent of the men did not drink milk. In Los Angeles, 32 per cent of the women and 29 per cent of the men were in this class. The proportions of women and of men 21 to 29 years of age, inclusive, who did not drink milk were very much lower than in other adult age groups. Almost 60 per cent of the women in Oakland who were 60 to 69 years reported that they did not drink any milk during the week studied. The effect of the large proportion of non-milk drinkers in the families studied is observable in the average amounts of milk consumed. In Oakland, the persons who drank milk averaged nearly a quart more per week than did all the individ- uals in the study, including the non-milk drinkers. Those drinking milk averaged 3.6 quarts per person, and all individuals in Oakland averaged only 2.6 quarts. In Los Angeles, the corresponding figures were 3.8 quarts and 3 quarts. (See table 8.) The reasons given by adults for not drinking milk were studied in the sum- mer and winter surveys in Sacramento. The reasons for drinking milk were also studied in the winter survey. (See p. 68.) Half-and-Half Half-and-half was used by 28 per cent of the families in Oakland during the week studied and by 38 per cent in Los Angeles. It supplied about 2 per cent of the total milk equivalent for all dairy products, and accounted for 4 and 5 per cent, respectively, of the total expense in the two cities. (See tables 11A, 12A.) Average quantities consumed by all families during the week were 0.6 pound in Oakland and 0.9 pound in Los An- geles, or 0.2 pound and 0.3 pound per person, respectively. Families who used half-and-half averaged 2 to 2.3 pounds per family during the week. [32] The average amounts spent per house- hold for half-and-half were 14 cents per week in Oakland and 21 cents in Los Angeles, or 5 and 7 cents per person, respectively. Relation to weekly food expense Among families spending less than $40 a week for food, those with the higher food expenditures used more and spent more for half-and-half than those with lower food expense. The usage and expense increased consistently from one food expense class to another. Almost one half of the families who spent $30 to $39 per week for food used half-and-half. The proportions in other food expense classes varied from 17 to 46 per cent. The average quantities used and the average expense per household of the families who spent $30 to $39 for food were 4 to 7 times as high as those of the families who spent less than $10. Average quantities and expense per per- son were three times as large. Families spending $30 to $39 for food used an average of 0.3 pound in Oakland and 0.38 pound in Los Angeles, while those spending less than $10 averaged only 0.10 and 0.13 pound, respectively. The former spent 8 and 9 cents, respectively, for half-and-half, but the latter spent only 3 cents. Average quantities used and ex- pense per person of the families who spent $40 or more for food were quite similar to families spending $10 to $40. Relation to annual family income The proportions of families who used half-and-half during the week surveyed were considerably higher among those with annual family incomes of $6,000 and over than among those with less than $2,000. About one half of the former group but only about one fifth of the latter used half-and-half. In both Oakland and Los Angeles, families with the higher incomes, for the most part, used larger quantities and spent more per household and per person than those with smaller incomes. In Oak- land, however, families with $3,000 to $3,999 averaged considerably less than did those with lower incomes. Families with $6,000 and over used on the average 0.87 pound in Oakland and 1.18 pounds in Los Angeles per week, but those with $2,000 or less used only 0.47 and 0.59 pound, respectively. Average expense was also about twice as high per household in the group with the high income, that is, 21 and 29 cents as compared with 12 and 14 cents. Aver- age quantity and expense per person were about 50 per cent higher in the higher income group. When families were classified accord- ing to income per person, from 11 to 23 per cent of those with less than $1,000 per person used half-and-half and from two to three fifths of those with $3,000 and over per person used it. Los Angeles families with incomes of $1,000 or more used two to three times as much half- and-half as those with less than this amount. For example, families with $2,000 to $2,999 averaged 0.87 pound per household and 0.40 pound per per- son, while those with incomes of $500 to $999 used 0.44 pound per household and 0.10 pound per person. The former group spent 20 cents per household and 9 cents per person while the latter aver- aged 10 cents per household and 3 cents per person. In Oakland, families with the higher incomes per person tended to consume more half-and-half than those with less income, but the differences were not so pronounced as among the Los Angeles families. Relation to number of persons in the family Families with three or four persons averaged larger quantities of half-and- half and averaged higher expenditures per household than families with only two members. However, families with [33 two or three persons averaged higher quantities and higher expense per person than families with four persons. For ex- ample, families in Los Angeles with two, three, and four persons averaged 0.83, 0.98, and 1.10 pounds per household per week, respectively. They spent 19, 22, and 26 cents. However, their consumption per person averaged 0.43, 0.34, and 0.28 pound, and their expense, 10, 8, and 7 cents, respectively. Relation to children in the family Los Angeles families with children on the average used less half-and-half and spent less for it than families without children. In Oakland, however, families with children averaged slightly higher quantities and expense per household, but less per person, than families with- out children. (See table 15A.) Average quantities used per person by families without children in Oakland were 0.25 pound and in Los Angeles 0.46 pound. Those with children averaged 0.17 pound and 0.22 pound, respectively. The corresponding average expenditures were 4 and 5 cents per person for fami- lies with children and 6 and 10 cents for those without children. Families with children, who had the higher incomes, tended to consume more than families with the lower incomes. However, there was less variation in con- sumption from one income level to an- other among families without children. The proportion of milk equivalent supplied by half-and-half in families without children was about double that in families with children. The propor- tion of the total expense for dairy prod- ucts which was used for half-and-half was also considerably more in families without children. When consumption was compared in two-adult families with one, two, three, or no children, it was found that the low- est average quantities and lowest expense per person were in families with three children. In Oakland, for example, fami- lies with two children used 0.15 pound per person and those with three children used only 0.08 pound. In Los Angeles the former used 0.27 pound and the latter 0.15 pound per person. (See table 16A.) The average quantity used and expense per household were lowest in Oakland families with three children, but in Los Angeles the amount used and expense in households with three children were about the same as in families with one child. The proportion of milk equivalent and the proportion of total expense used for dairy products accounted for by half- and-half were lowest in families with one child. Uses Almost nine tenths of the total half- and-half used by the families studied dur- ing the week of the survey was used at the table, most commonly in tea and coffee (44 to 46 per cent of the total). From about 20 to 30 per cent of the families studied (two thirds to three fourths of those who used it) used half- and-half in tea and coffee. Use on cereals was the next most com- mon use of half-and-half, 37 per cent of the total having been used in this way by 15 to 21 per cent of all families (54 to 80 per cent of those using it) . From 3 to 6 per cent of the half-and- half was used at the table on fruits and desserts. About 7 per cent was used in food preparation, and 4 to 5 per cent was used as a beverage. Cream Only 25 to 31 per cent of the families used any kind of cream during the week studied. The average amount per family was about 0.20 to 0.25 pound. Families spent from 10 to 12 cents per household and 4 cents per person for cream. (See tables 11 A, 12A.) From 11 to 17 per cent of the families used whipping cream while only 6 to 7 per cent used table cream. Oakland fami- [34 lies used over twice as much whipping cream as table cream; Los Angeles fami- lies, on the other hand, used about the same amounts of each. Relation to weekly food expense Families who spent larger amounts for food used more cream and had higher expenditures per household, on the aver- age, than did families who spent the lower amounts. For example, families who spent $40 or more for food during the week averaged 0.36 pound of cream in Oakland and 0.42 pound in Los An- geles, while those who spent $10 to $19 for food used 0.12 and 0.21 pound, re- spectively. Expenditures in the two food expense classes were 21 and 7 cents in Oakland, and 18 and 9 cents in Los An- geles. Quantities used and expense per person did not vary much from one food expense class to another. Relation to annual family income Families in the higher income groups showed higher consumption of cream than did those in the lower income groups. Of the families earning less than $2,000, only 5.4 per cent in Oakland and 23.8 per cent in Los Angeles used cream during the week. Of those earning $6,000 and over, 36.7 per cent and 34.1 per cent, respectively, used cream. The aver- age quantities used per household by those with less than $2,000 were 0.02 and 0.18 pound; those used by the families with $6,000 and over were 0.33 pound in Oakland and 0.35 pound in Los An- geles. Expense for cream increased from 1 cent to 17 cents per household in the two income classes in Oakland, and from 8 to 15 cents in Los Angeles. Average quantities used and average expense per person were also consider- ably higher in the higher income groups than in the lower ones in both cities. When families were classified accord- ing to income per person, those with the larger incomes used more and spent more per household and per person for cream than those with smaller incomes. Relation to children in the family Families without children averaged about the same amounts of cream and spent about the same per household as did those with children. However, the average quantity used and the amount spent per person were considerably higher in the families without children. The proportion of milk equivalent pro- vided by cream and the proportion of the total expense for dairy products which was used for cream were much higher in families without children. (See table 15A.) Although there was a tendency for the average quantities and expense per household and per person to be higher in families in the higher income groups than in those with less income, these dif- ferences were more pronounced in fami- lies without children than in those with children. Generally, less cream was used and less money spent for it in two-adult families with from one to three children than in those with two adults only. Cream was much less important, proportionally, in the total milk equivalent supplied by dairy products and in total expense in the families with children. (See table 16A.) Uses From 85 to 89 per cent of the cream was used at the table. About 10 per bent in Oakland and 15 per cent in Los An- geles was used in food preparation. (See table 9.) From two fifths to three fifths of the cream was used in tea and coffee; about one fifth on cereal. Use on fruits and desserts accounted for about 9 per cent in Oakland and 20 per cent in Los An- geles. About 60 per cent of the whipping cream was used by families in Oakland in food preparation, while Los Angeles 35 -fi 0) o G bo ►4 cn ** rHOOO . lOO Tj< r^ CO OO CO io O OOO O CN 00 g 3 w CO O - O* tH* CO O O woo p Hrld OO* r-i |> 00 lO t^ do do CO IO CN CN rH O IO p O CN tA tA O IO rH rH 2 "o J3 M 2 o CO 3 o to o O CO Tf io O IO CO CO CO t> t- t-00 rH t> b- MWt-tDHf J3 0) a B o — cn* tA Tj< T* W & rp IO 00 rH in © d © © d p p -^ CO rH (NO o" odd© oq* co rH CO CO O O l> rH* rH* O t>* O CN* 33 a CO CN rH rH OOO t> O rH l> t- s co 5 °°. . co coo • © © o oooo ooo tNO* cMHO co bo cS 2 O CO ►4 S oo d o" d do* d <6<6<6<6 do* do* odd > 3 O .3 — i ■s ©00 t> CN (N CO lO CO rH IO t> ^t-H^ON < w WO NNO* ©* o o o * * * oo woo oq oq rH o - do odd d d do HO o* o* ©' o* o* o* bo <" O CO tHO^ • rH p O p p p tjj OO rH oo io co oq g g^i oo d cn" :dri d o* t> t-* c4 ooo cn* d r-i d d ■** 'to ►4 l>00 CN CO o io oq co co O rH rH ^< rH bo 3 CO 2 rH rH y-\ g 'co 3 to O O CO M ot- cn ppp © t> p p rH tJJ rH p 0(0 P CN p p O l> 2 ca do t> co tA d tA tA d d co io co co d -^ co r-i co* d oo* d o o o tOWH CO O t-oqrn M O CO O t> p O CN 00 c CO 2 V CO CN tH O* rH 00 ; rH O t> tj* rH c4 cq t> CO* co* co* d co* t> io O hi 4) hj' CO CN CN rH CO CN rH 3 o < 3 rH © 00 rH O rH CO CN O m rH od io co d o> d d t- Tj< p TJJ CN Oq rH tj* rH d rH d o oq* IOCN t> rH CN IO O* »0* rH* 00* CN* ^* O ^CO ooo 00 O ^ O "^ 00 c 2 S« ^* r> d : t> d d oq'rH d io do* d d d co* o* t>" hJ » o ^ CO o "^CNOqrH co oq oq •o o 0) >> c8 I* P. rH rH f-i 9 £3 3 ^, o H M § ©CN ^j p oq tjj i> oq" d d c d rHOOOOOC oo rH* O* O CN* O CN* "^ CO o O rH rH CO CN rH rH S ^ rH rH CO CO CO ■c ■e CO CD CD GO CO CO a> 03 fl CD CD C CD CO CD d « T3 hpo H-> cs v r _ 4) 0^*0 ^ CD 4d CD -" 5 £ C *r^ S CD O <*H <+-! X) ^ |3* *" rH - O *H _, w P © co «3^h" CD 2 E-i -H rH o families used about 35 per cent in this way. The Oakland families used 27 per cent and the Los Angeles families 61 per cent of their whipping cream on desserts. Evaporated Milk Evaporated milk was used by 46 per cent of the Oakland families and 37 per cent of the Los Angeles families during the week studied. The families who used evaporated milk averaged considerably larger quantities — 2.3 pounds per house- hold and 0.7 pound per person — than the average of all families in the survey. The latter used only about 1 pound per household, and 0.33 pound per person. (See tables 11A, 12A.) Evaporated milk constituted about 7 per cent of the total milk equivalent of all dairy products consumed in Oakland and 5 per cent in Los Angeles. Only 4 per cent of the total expense for dairy products was for evaporated milk in Oak- land and 3 per cent in Los Angeles. The average expenditures were 16 and 13 cents per household per week, and 5 and 4 cents per person in Oakland and Los Angeles, respectively. (See table 11 A.) Relation to weekly food expense In Oakland 69 per cent of the families spending less than $10 per week and 62 per cent of those spending $40 or more used evaporated milk during the week studied. From 40 to 45 per cent of those / spending from $10 to $40 used it. In Los Angeles the highest proportion of fami- lies using evaporated milk was in the group spending from $10 to $19.99 per week for food. Forty-two per cent of these families used it, but only 16 per cent of those spending $30 to $39.99 used it. From 36 to 39 per cent of families > in other food expense classes used it during the week. The average quantities used per house- hold and per person followed much the same pattern. WEEKLY AV. QUANTITIES USED FOOD PER WEEK expense Per hid. Per person Oak. L.A. Oak. L.A. lbs. lbs. lbs. lbs. Under $10 1.46 0.64 0.62 0.34 $10-19.99 0.80 1.10 0.34 0.46 $20-29.99 0.99 0.83 0.32 0.26 $30-39.99 1.15 0.36 0.30 0.09 $40 and over 3.11 0.78 0.62 0.16 In Oakland both the families spending less than $10 per week for food and those spending $40 and over spent 9 cents per person, per week, for evaporated milk. In Los Angeles the families spending $10 to $19.99 for food spent 17 cents per household and 7 cents per person for evaporated milk, while those who spent from $30 to 39.99 for food averaged 6 cents per household and 1 cent per per- son for this dairy product. The proportion of total milk equiva- lent for all dairy products provided by evaporated milk was larger for the lowest and highest food expense levels than for the groups spending from $10 to $40. The proportion of total expense showed the same pattern. Relation to annual family income The higher the annual family income, the fewer the families using evaporated milk. In Oakland, 54 per cent of the families with incomes less than $2,000 per year used evaporated milk during the week; 40 per cent of those with incomes of $6,000 and over used it. Correspond- ing figures for Los Angeles were 48 and 23 per cent, respectively. The average quantities used per house- hold and per person tended to be lower where family income was higher, with some exceptions. The largest average quantities per household were used by Oakland families with incomes between $3,000 and $3,999 and by Los Angeles families with in- comes between $2,000 and $2,999. Sig- nificantly more — 30 to 40 per cent of the total amount — was used for infant [37 feeding in these two groups than in any of the other income classes in either city. Almost half of the families whose in- come per person was less than $1,000 used evaporated milk in both cities. In Los Angeles, only one fourth of the fami- lies whose income per person exceeded $3,000 used it. Proportions of families in Oakland using evaporated milk de- creased through the $2,000-$2,999 in- come level and then rose. ANNUAL AV. QUANTITIES USED FAMILY PER WEEK income Per hid. Per person Oak. L.A. Oak. L.A. lbs. lbs. lbs. lbs. Under $2,000 1.28 0.87 0.51 0.39 $2,000-2,999 0.89 1.61 0.31 0.59 $3,000-3,999 1.26 1.03 0.39 0.32 $4,000-5,999 0.87 0.71 0.30 0.23 $6,000 and over 0.60 0.45 0.22 0.15 In Oakland, as annual income per per- son ranged upward from $500 to $3,000 and over, the average quantities of evap- orated milk used per household ranged downward from 2.48 pounds to 0.69 pound, and the average expense from 35 cents to 10 cents. Los Angeles families with annual income per person between $500 and $999 used the largest quantity, 1.51 pounds, and spent the most, 24 cents. Those with incomes per person between $2,000 and $2,999 used the smallest average quantity, 0.45 pound, and spent the least, 7 cents per house- hold. Relation to number of persons in the family More families with three persons (49 per cent in Oakland, 38 per cent in Los Angeles) used evaporated milk during the week studied than did those with either two or four persons. These fami- lies also averaged higher quantities per household and per person. The three-person families also aver- aged the highest expense per household and per person — 18 cents and 15 cents per household and 6 cents and 5 cents per person in Oakland and Los Angeles, respectively. number av. quantities used of per week persons Per hid. Per person Oak. L.A. Oak. L.A. lbs. lbs. lbs. lbs. Two 0.55 0.61 0.29 0.32 Three 1.20 1.02 0.42 0.35 Four 0.97 0.72 0.25 0.18 Relation to children in family Families who had no children under 16 years used less and spent less per household, on the average, for evapo- rated milk than did families with chil- dren under this age. However, the average quantity and expense per person did not vary much between the two groups. Families in Oakland who did not have children used less and spent less per person than families with children, but the opposite was true in Los Angeles. (See table 15A.) In the two-adult households the con- sumption of evaporated milk varied somewhat in the two cities. In Oakland the average quantity and expense per household were increasingly higher in families with from one to three children. In Los Angeles the families with one and three children spent more per household and per person than did families with two children. (See table 16A.) In Oakland families with three chil- dren, evaporated milk accounted for a higher proportion of milk equivalent and of total expense than in other two-adult households. In Los Angeles these propor- tions were highest in families with only one child. Other relationships From 15 to 18 per cent of the families eating 30 to 40 per cent of their meals away from home used evaporated milk. In addition, the average quantity and expense per household and per person tended to be lower when families ate 38 larger proportions of their meals away from home. More families of retired or unem- ployed persons, those of craftsmen and operatives, and those with miscellaneous occupations used evaporated milk during the week studied than families of profes- sional and managerial workers and of clerks and salesmen. Generally, also, the former groups used higher average quan- tities and spent more for evaporated milk than did the latter groups. Families of nonemployed homemakers used larger average quantities, both per household and per person, than families in which the homemaker was employed. The former also spent more for evapo- rated milk during the week studied. Evaporated milk represented a more important element of dairy products con- sumption in the nonwhite than in the white families. More of the former used evaporated milk during the week studied; they used it in larger quantities per household and per person, and spent more for it. Uses Three of the ways in which evaporated milk was used were quite important. Use in tea and coffee accounted for about 31 per cent of all the evaporated milk used; infant feeding, for almost one fourth; and food preparation, for about one fifth. The remainder was used as a beverage (6 to 10 per cent), on cereal (7 per cent), and in miscellaneous ways, with less than 1 per cent used on fruits and desserts at the table. (See table 9.) Evaporated milk was used in tea and coffee by 30 per cent of the families in Oakland and by 23 per cent in Los An- geles. It was used in food preparation by 22 per cent in Oakland and by 17 per cent in Los Angeles. Fewer than 6 per cent of the families used evaporated milk in any other way. All the families in the study used, on the average, 0.3 pound in tea and coffee in the week studied, and about 0.2 pound each for infant feeding and food prepa- ration. Of the families who used evaporated milk during the week studied, over 60 per cent used it in tea and coffee and al- most half used it in food preparation. Less than 15 per cent used it in any of the other ways. Only 3 per cent of the families used evaporated milk in infant feeding, these families averaging 7.7 pounds in Oak- land and 5.3 pounds in Los Angeles. Families with the higher incomes used less evaporated milk in each category than did families with smaller incomes, with the exception of infant feeding, which did not vary with income. Condensed Milk, Dry Milk, and Infant Formula Less than 0.1 pound of condensed and dry milk and of canned and dry infant formula was used per week by all the families in the study. Only from 4 to 6 per cent of the families used any of these products. (See tables 11 A, 12A.) Canned infant formula accounted for about 85 per cent of the total of these products used in Oakland and about 40 per cent in Los Angeles. Less than 1 per cent of the families used canned infant formula, but those who did averaged over 7 pounds per household in Oakland and 5.5 pounds in Los Angeles. Dry in- fant formula was used by a few families. Those who used it in Los Angeles aver- aged 1.4 pounds per household during the week studied. Condensed milk was used by 1 per cent or less of the families. Those who used it averaged about 1 pound per household per week. Nonfat dry milk was used by 1.7 per cent of families in Oakland and by 3 per cent in Los Angeles. These families aver- aged about 0.33 pound per household in each city during the week studied. [39 Cottage Cheese Cottage cheese was used by three fifths to two thirds of the families during the week studied. All the families in the study averaged 0.7 to 0.9 pound per household or 0.25 to 0.33 pound per person. Fami- lies using cottage cheese averaged from 1.2 to 1.4 pounds per household. I See table 12A.) About 6 per cent of the families* total expenditure for dairy products was used for cottage cheese. In terms of milk equivalent, cottage cheese accounted for about 9 per cent of the total. ( See table 11A.) Relation to weekly food expense More cottage cheese was used by fami- lies who spent larger amounts for food: more was spent for it: and more was used per household. WEEKLY AY. QUANTITIES USED FOOD PER WEEK expense Per hid. Per person Oak. L.A. Oak. L.A. lbs. lbs. lbs. lbs. Under S10 0.42 0.66 0.18 0.35 S10-19.99 0.48 0.75 0.21 0.31 $20-29.99 0.76 1.00 0.25 0.31 S30-39.99 1.01 1.35 0.26 0.34 S40 and over 1.35 1.27 0.27 0.27 Families who spent less than $10 per week for food spent 13 cents for cottage cheese in Oakland and 18 cents in Los Angeles. Those spending S40 and over for food spent 39 cents for cottage cheese in Oakland and 37 cents in Los Angeles. The average quantities used and aver- age expense per person varied much less than did household quantities and ex- pense. In Oakland, average quantities used per person increased from 0.18 to 0.27 pound and expense increased from 5 to 8 cents per person as weekly food expense rose from lowest to highest amounts. On the other hand, the quanti- ties per person used in Los Angeles de- creased from 0.35 to 0.27 pound and expense fell from 10 to 8 cents as weeklv food expense rose from lowest to highest amounts. [40 Relation to annual family income A rise in the size of total family in- come showed a rise in the proportion of families at each level who used cottage cheese. In families with less than S2.000. 40 to 50 per cent used cottage cheese, whereas over three fourths of the families with incomes of $6,000 or more used it. Families with the higher incomes used, on the average, more cottage cheese per household and per person than those with the lower incomes. ANNUAL AY. QUANTITIES USED FAMILY PER WEEK income Per hid. Per person Oak. L.A. Oak. L.A. lbs. lbs. lbs. lbs. Under 2.000 0.37 0.55 0.15 0.25 $2,000-2,999 0.64 0.85 0.22 0.31 83.000-3.999 0.54 0.78 0.17 0.24 S4.000-5.999 0.83 1.12 0.28 0.36 S6.000 and over 0.90 1.12 0.33 0.37 The average amount spent for cottage cheese increased in Oakland from 11 to 27 cents and in Los Angeles from 15 to 32 cents as family income level rose from less than $2,000 to S6.000 and over. Average expense per person increased from 4 to 10 cents in Oakland and from 7 to 11 cents in Los Angeles. When families were classified on the basis of income per person, the propor- tion of Oakland families using cottage cheese increased from 35 per cent I in- comes of less than S500) to 75 per cent ( incomes of S3,000 and over ) . In Los Angeles the proportions were 56 and 80 per cent in the respective income groups. The average quantity used per household increased from 0.3 to 0.86 pound in Oak- land and from 0.74 to 1.16 pounds in Los Angeles. The average quantity used per person increased from 0.07 to 0.42 pound in Oakland and from 0.24 to 0.61 pound in Los Angeles. The average expenditure for cottage cheese also rose from one income level to another. Expense per household in Oak- land ranged from 9 to 25 cents and in Los Angeles from 20 to 32 cents, while expense per person ranged from 2 to 12 cents in Oakland and from 6 to 17 cents in Los Angeles from the lowest to the highest income level. Relation to number of persons in the family Although the average quantity used per household gradually increased from that in families with two persons to that in families with four persons, the quan- tities used per person decreased. For ex- ample, in Oakland, two-person families averaged 0.30 pound per person and four-person families averaged 0.23 pound. In Los Angeles, two-person fami- lies consumed 0.43 pound per person and four-person families used 0.28 pound per person. Average expense per household in- creased and average expense per person decreased from two-person families to four-person families. NUMBER AV. EXPENSE PER WEEK of Per hid. Per person persons Oak. L.A. Oak. L.A. Two $.18 $.23 $.09 $.12 Three 23 .25 .08 .09 Four 26 .30 .07 .08 Relation to children in family Families without children averaged al- most as much cottage cheese per house- hold and spent about as much for it as families who had children. The average amount used and the average expense per person were about 50 per cent higher in families without children. Cottage cheese also accounted for a higher proportion of the total milk equivalent consumed and of total expense for dairy products in families without children than in other families. (See table 15A.) In the two-adult families the quantity used and expense per household were somewhat higher with larger numbers of children. However, the average quantity used per person and the average expense per person were lower in families with two and three children than in families with one child or with no children. (See table 16A.) In terms of proportions of total milk equivalent and total expense, cottage cheese was less important in families with three children than in other two- adult families in Oakland. In Los An- geles it was least important in families with two children. The proportions of both milk equivalent and expense were highest in two-adult families with no children in both cities. (See table 16A.) Uses Practically all the cottage cheese (about 97 per cent) was served as such or used in salads. Only about 2 per cent was used in food preparation and 1 per cent in miscellaneous ways. (See table 10.) Almost half of the cottage cheese was served as such by the Oakland families, and over 55 per cent by the Los Angeles families. The Oakland families used, on the average, 0.33 pound per week, the Los Angeles families averaged over 0.50 pound. Over 31 per cent of the Oakland families and 45 per cent of the Los An- geles families served cottage cheese as such, these families averaging 1.1 pounds per household during the week studied. The Oakland families used 49 per cent and the Los Angeles families 41 per cent of their cottage cheese in salads, an aver- age of more than one-third pound per household. From 37 to 38 per cent of the families used cottage cheese in salads, averaging from 0.9 to 1.0 pound per household per week. American Cheddar Cheese Cheddar cheese was used by more families than was any other major dairy product with the exception of fluid milk. Approximately two thirds of the families used Cheddar during the week studied. The average consumption per family, based on the total number of families in the study, was 0.4 to 0.5 pound, at a cost of 27 to 32 cents. The Cheddar [41 cheese used by all the families studied in Oakland and Los Angeles represented roughly 7 per cent of the expense for dairy products and 9 per cent of the total milk equivalent of all dairy prod- ucts used. Expense for Cheddar cheese accounted for 1.2 to 1.5 per cent of the average weekly food expense for all fami- lies. (See tables 11A, 12A.) As in the case of other dairy products, weekly food expense, income, and num- ber of persons in the family were the most important factors influencing the consumption of Cheddar cheese. Relation to weekly food expense Proportions of families who used Cheddar cheese during the week studied were considerably higher in the higher food expense classes than in the groups spending less for food. Of those spending less than $10 per week, only 31 per cent in Oakland and 46 per cent in Los An- geles used Cheddar cheese. However, of those spending $40 or more for food, over 75 per cent in both cities used this cheese. The average quantities used per house- hold and per person were higher among families who spent the larger amounts for food. WEEKLY AV. QUANTITIES USED FOOD PER WEEK expense Per hid. Per person Oak. L.A. Oak. L.A. lbs. lbs. lbs. lbs. Under $10 0.23 0.17 0.10 0.09 $10-19.99 0.31 0.41 0.13 0.17 $20-29.99 0.42 0.53 0.14 0.17 $30-39.99 0.63 0.70 0.16 0.18 $40 and over 0.58 0.80 0.12 0.17 The average expense per household and per person for Cheddar cheese also increased from one food expense class to another. Families spending less than $ 1 per week for food spent only 20 cents per household in Oakland and 14 cents in Los Angeles, while those spending $30 to $10 spent 43 and 55 cents, respec- tively, the latter group having the highest expense for Cheddar cheese both per household and per person. Relation to annual family income Cheddar cheese was used by more families in the higher income groups than in the lower ones. About 40 per cent of the families in Oakland and 55 per cent of those in Los Angeles who had incomes under $2,000 used it, while about three fourths of those with annual family incomes of $4,000 to $6,000 used it. The average quantities per household and per person increased with income up to the $4,000 to $6,000 level and then declined. ANNUAL AV. QUANTITIES USED FAMILY PER WEEK income Per hid. Per person Oak. L.A. Oak. L.A. lbs. lbs. lbs. lbs. Under $2,000 0.21 0.33 0.09 0.15 $2,000-2,999 0.33 0.47 0.11 0.17 $3,000-3,999 0.37 0.51 0.18 0.18 $4,000-5,999 0.52 0.55 0.18 0.18 $6,000 and over 0.37 0.52 0.13 0.17 Average expense per household fol- lowed much the same pattern with varia- tion in family income as that of the average quantities used. This expense varied from 13 cents (Oakland) and 22 cents (Los Angeles) in the lowest income group to 35 cents (Oakland) in the $4,000 to $6,000 income group and 36 cents (Los Angeles) in the $3,000 to $4,000 group. Average expense per per- son varied from 5 to 12 cents in Oakland and from only 10 to 11 cents in Los An- geles. Families with incomes between $500 and $1,500 per person used the highest average quantities per household, 0.45 and 0.47 in Oakland, and 0.57 and 0.59 pound in Los Angeles. In the income levels above $1,500, the average quanti- ties used declined to 0.29 pound in Oak- land and 0.28 pound in Los Angeles. Average expense per household was also [42 highest in the income classes between $500 and $1,500 per person. The aver- age quantity used per person varied from 0.05 to 0.15 pound in Oakland and from 0.12 to 0.21 pound in Los Angeles, while expense varied from 4 to 10 cents and from 8 to 14 cents in the respective areas. Relation to number of persons in the family The average quantities used and aver- age expense per household for Cheddar cheese increased consistently from two- person to four-person families. NUMBER AV. QUANTITIES USED OF PER WEEK persons Per hid. Per person Oak. L.A. Oak. L.A. lbs. lbs. lbs. lbs. Two 0.28 0.33 0.15 0.17 Three 0.38 0.55 0.13 0.19 Four 0.55 0.61 0.14 0.16 The average expense for American Cheddar rose from 21 to 35 cents in Oakland and from 23 to 45 cents in Los Angeles with increase in number of per- sons. Although the average amounts used and expense per person varied little with size of family, they were lower in the four-person families than in those with two persons. Four-person families aver- aged 9 cents expense per person in Oak- land and 11 cents in Los Angeles. Two- person families averaged 11 and 12 cents, respectively. Relation to children in family Families with children used, on the average, one half to almost two thirds more Cheddar cheese per household than did those without children. The latter averaged 0.3 and 0.4 pound per house- hold, while those with children averaged 0.5 and 0.6 pound in Oakland and Los Angeles, respectively. The average per person, however, was slightly smaller in the families with children than in those without. In Oakland those with children used an average of 0.13 pound per per- son, those without children, 0.14 pound; in Los Angeles the former used 0.16 and the latter 0.18 pound per person. (See table 15A.) The average expense per household was also higher in families with children. On the other hand, the average expense per person was higher in families with- out children. The proportion of total milk equivalent provided by Cheddar cheese and the proportion of total expense used for it were also higher in families with- out children. The average quantity of Cheddar cheese used by two-adult families in Oak- land varied from 0.28 pound in families with no children to 0.58 pound in those with three. In Los Angeles the average varied from 0.33 pound in the families with no children to 0.58 pound in those with two, and dropped to 0.49 pound in those with three. (See table 16A.) Two-adult families in Oakland with no children averaged 0.15 pound per person; those with three children aver- aged 0.12 pound. In Los Angeles the cor- responding figures were 0.18 pound and 0.10 pound. The average household expense was higher in the families with the larger number of children, but the average amount spent per person was lower. In Oakland the amount spent for Cheddar cheese decreased from 11 cents per per- son in families with no children to 7 cents in families with three; in Los An- geles the amounts decreased from 12 to 6 cents. Cheddar cheese was less important as a source of milk equivalent in families with three children than in families with one, two, or none. It also constituted a smaller proportion of total expense for dairy products in these families. 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O fl t> CO i-l tA d d ^ Tf 00 CN d rji d co IO r-i d 05 CO co" ^ g to CO 10 CO CN ■^h CO rH CN M fc co XJ 4) p3 e ■^ 10 r-i r-i t> CO Ifl CO iH m co rH 1-i t-1 4) 4» CO 10 q q CO O rH 00 t- TlJ c .s CO O CO 1-1 rH t- d O r- rH CC d 06 tH id Tj< "tf "t r-i CO* £ CD <0 O CN IO CN co CO CN CO rH rH % * a. rH rH rH 1^ a 3 Xi ca 0) 4) O CO q cn 10 q co 00 l> r- tH q i> CO CO ^J q co CO r-J b- H O T* r-i T* d co 00 ^* O d d co CO CN d ir CO 00 ^" 3 03 CO CD CO CD 03 CD a A (= c • CD d O x5 CO 4) '^3 u "■C CD '^3 • O ■& CO ed e8 et CO C« 3 t3 if *3 73 to f- CD CC H CC tH CD a cd •O CD ed CD CD eg CD e8 m ^a. ,c S?* CD a, ># 9 u Ji a X 9* • CD CD xi S« CD c i° w ^3 O cd v 1 CC cd % Is g 1 — a 2 C c TO •— 0J 3 IS CD Pi W 03 CD CD O CC CD CC 2 CD 1 Sh p, eg is 5 £ a ! u B < < s^ £ 5 CD 3 4- < CC e r-t c3 CO 1 CD 4- I o3 CC r3 the number of children. However, those with three children averaged higher con- sumption than other families in both seasons. (See tables 26A, 27A.) Cheese Cottage cheese More families used cottage cheese in summer than in winter. They also aver- aged higher quantities and higher ex- pense for it in summer. Almost 68 per cent of the families studied used cottage cheese in winter, while 74 per cent used it in summer. The average quantity used per household was almost one fifth higher in summer. All families averaged 0.97 pound during the week studied in the winter, and 1.15 pounds in the sum- mer. This amounted to 0.29 pound per person in winter and 0.34 pound in sum- mer. (See tables 23 A, 24A.) The expense for cottage cheese varied from 29 cents per family in winter to 34 cents in summer, and the expense per person was 9 cents and 10 cents, respec- tively. Except for the group of families spend- ing from $10 to $20 per week for food, families in the other food expense classes used more cottage cheese and spent more for it in the summer. This was also true of all income classes except those with incomes under $2,000. This group used more cottage cheese in the winter. The families also used more in the summer regardless of the number of persons in the family. Families with children used about one fourth more cottage cheese in the sum- mer. They averaged 1.01 pounds per household in winter, 1.26 pounds in summer. The averages per person were 0.24 and 0.30 pound, respectively. These families also spent more per household and per person in the summer. The fami- lies without children also used more and spent more per household in summer. However, the average quantities and ex- pense per person of these families were the same in both seasons. (See table 26A.) All two-adult households used more in the summer regardless of the number of children. The difference in quantities used in summer and winter by the house- holds with no children was, however, very small. Households with one child averaged about 50 per cent more cottage cheese in the summer, those with two children averaged about 60 per cent more, and those with three children, 30 per cent. (See table 27A.) Almost two thirds of the cottage cheese consumed was used in salad — 61 per cent in the winter and 64 per cent in the sum- mer. Almost 51 per cent of the families used it in this way in the winter, and al- most 60 per cent in the summer. Families who used cottage cheese in salad used almost 1.2 pounds in winter and over that amount in summer. (See table 14.) Over one third of the cottage cheese was used at the table, without previous preparation, by 34 per cent of the fami- lies in the winter and by almost 36 per cent in the summer. The average amount used by all families was 0.35 pound in winter and 0.39 pound in summer. Those who used it averaged about 1.1 pounds in both seasons. Only 1 per cent of the cottage cheese was used by about 1 per cent of the families in food preparation in both seasons. American Cheddar cheese The consumption of American Ched- dar cheese did not show much seasonal variation. Almost two thirds of the fami- lies used it in winter, and somewhat over that proportion used it in summer. The average quantity and the average ex- pense were slightly larger in summer, that is, 0.58 pound and 41 cents per household as contrasted with 0.55 pound and 40 cents in winter. The average quantities used and average expense per person were the same in both seasons. (See tables 23 A, 24A.) Families spending less than $10 and [73 more than $30 a week for food used slightly larger quantities of Cheddar cheese in the winter, while those spend- ing from $10 to $30 used slightly more in the summer. Likewise, families with incomes of less than $2,000 and of $6,000 and over used more in winter, while the families with incomes between these ex- tremes used more in summer. Families with two and four persons used more in summer and those with three persons used more in winter. Families with children averaged the same quantities and expense per house- hold and per person in both summer and winter. Those without children used slightly more and spent slightly more in the summer with the exception of their expense per person, which was the same in both seasons. (See table 26A.) The two-adult households used more Cheddar cheese in the summer regardless of the number of children. Families with three children used more proportionally in the summer than did families with fewer children. Except for families with one child, all the two-adult group spent more in summer. (See table 27 A.) Over half of the Cheddar cheese used was used in sandwiches, 52 per cent in winter and 59 per cent in summer, by about half the families. The average amount used was 0.29 pound in winter, 0.34 pound in summer. Those who used Cheddar in sandwiches averaged 0.59 pound in winter and 0.66 pound in sum- mer. (See table 14.) The next most common use of Cheddar cheese was in food preparation, 26 per cent having been used this way in winter and 25 per cent in summer by 32 per cent of the families. Those who used it averaged 0.45 pound in both seasons. In the winter, 22 per cent of this kind of cheese was used at the table and in the summer, 16 per cent. Almost 25 per cent of the families served it in this way in winter, and 19 per cent in summer. The families using it averaged about 0.5 pound in l»oth seasons. Cheese other than cottage and American Cheddar The use of both soft and hard cheese other than cottage cheese and American Cheddar did not vary much with the sea- son. The proportions of families using these kinds of cheese were slightly higher in winter, but the average quantities used per household and per person were the same in both seasons. The average ex- pense per household and per person was slightly higher in the winter. (See tables 23A, 24A.) Families with children used larger average quantities of these kinds of cheese per household and per person in the winter. They also spent more for them. On the other hand, families with- out children used more and averaged higher expense in the summer. Although the average consumption of two-adult families was the same in both summer and winter, those with no chil- dren used more in summer, while the groups with one, two, or three children used more of this kind of cheese in winter. About 15 per cent of the families used hard cheese other than American Ched- dar in both summer and winter. Over one third of it was used at the table — 39 per cent in winter and 34 per cent in summer. One third was also used in sand- wiches. Almost 26 per cent was used in food preparation in the winter and 33 per cent in the summer. (See table 14.) In the winter, 44 per cent of the cream cheese and cream cheese spreads used was served at the table by about 10 per cent of the families, and in the summer, 51 per cent was used in this way by about 7 per cent of the families. Almost 31 per cent in winter and 37 per cent in summer was used in sandwiches. Al- most 12 per cent in winter but only 8 per cent in summer was used in food preparation. Over 13 per cent in winter and almost 5 per cent in summer was used in salads. (See table 14.) [74 Frozen Desserts As might be expected, the consump- tion of frozen desserts, including ice cream, ice milk, and sherbet, increased greatly in summer when the families studied used twice as much as they did in winter. On the average, they used 1 pound in winter and 2 pounds in sum- mer per household. They averaged 0.32 pound per person in winter and 0.62 pound in summer. The average expense also almost doubled, from 48 cents per household in winter to 92 cents in sum- mer. The expenditures per person in- creased from 15 cents in winter to 27 cents in summer. (See tables 23A, 24A.) The consumption of frozen desserts was higher in summer because more families used them and because the fami- lies who used them used larger quanti- ties. Almost one third more families used frozen desserts in summer than in win- ter— 55 per cent in winter and 75 per cent in summer. The families who used these products averaged 2 pounds per family in winter and 2.75 pounds in summer. The quantities consumed and the ex- pense per household and per person were without exception higher in summer in all subclasses when families were classi- fied by amount spent for food per week, by annual family income, by number of persons in the household, or by other categories, such as occupation of major earner and employment and education of homemaker. Families with children and those with- out children under 16 years both in- creased the average quantities used and expense for frozen desserts in summer. The families with children increased the average quantity used per household about 75 per cent — from 1.3 to 2.3 pounds — but the families without chil- dren increased their consumption 125 per cent — from 0.8 pound to 1.8 pounds. The former increased the amount used per person from 0.31 pound to 0.54 pound, while the latter increased it from 0.37 to 0.79 pound. (See table 26A.) The families with children spent, on the average, 59 cents per household (14 cents per person) for frozen desserts in winter and 98 cents (23 cents per per- son) in summer. The corresponding figures for families without children were 35 cents and 16 cents in winter and 84 cents and 36 cents in summer. The two-adult households, on the aver- age, more than doubled the quantity they used and expense per household and per person in summer. The smallest propor- tional increase was in families with one child, while the largest was in families with three children. The latter group averaged almost 1 pound per household in winter and 4.75 pounds in summer, and 0.2 pound per person in winter and 1 pound in summer. (See table 27A.) Butter There was little seasonal variation in the consumption of butter. The average quantities used were 0.48 pound in win- ter and 0.46 pound in summer, with cor- responding average expense of 38 cents and 37 cents, respectively. It was used by 47 per cent of the families in winter and by 46 per cent in summer. The aver- age quantities used and the average ex- pense per person were the same in both seasons. (See tables 23 A, 24A.) The range in average quantities used and in expense per household from the lowest to the highest income group was larger in winter than in summer. In sum- mer the average quantity used ranged from 0.27 pound in the lowest income group to 0.79 pound in the highest. In winter the range between these two in- come levels was from 0.31 to 0.69 pound. Average expense per household varied from 16 cents to 65 cents in summer and from 25 cents to 55 cents in winter. Families who spent from $10 to $20 per week for food averaged 0.26 pound in summer and 0.31 pound in winter. Those spending $40 and over for food 75 £ u *n -a ^ lO i-i d d d 2 CO "3 43 TJ o V 43 CO CO u CO CO § a 3 00 ^Hl- CO t> CN tH 43 u CO Pi o CO Ci CO "^ CO dodo iH CO lO ^ *-i © d © 02 CO • •a a M eS 5 . CO CO N M (D (O ca H cc CD bo CO 2 "o 43 CO 43 t(I WH O d d d d G5 ^ CO rH d d d d u CD > CO 3 <3 o jd M CO a B tfl OJ N W CO CO CN i-H 3 CO 43 ^NHO 00 ^J CO iH dodo d d d d CO bo CO O iO c O CO CO oq .s « d t> co »- o a io cn d co d cn 'to 5 O 00 00 CO CO bo 2 "3 43 'co CO h 3 CO S3 co O CO IO Tt O H lO (S o 2 3 OOOfl) H o a io co d t> CN tfj © 00 00 CO 43 CO W iH tH CO 3 o X h o co CO CN t-^ CT. t> r-J t> CN "E CO 2 o C t> d d t* T)i TjirllO ^ ^ tN H t> CO CO CN 02 n co CO q co i> c q h oq h c a u d oo to ex 6 co d h* T> £ * CD O CO CN O "^ "«tf tH tH CO CO S3 a 43 3 d 5 u ^J O co CO S s (3 co o p CO t- l> d co ■* h O CO CM iH © CO © k> d d i> cn CD O O CO H 02 O. i-H l-H c p} O o CO co CO "43 •43 e8 etj & m tr M CQ CS 43 eg cu CO gt,d ■B v 9> Jl 7? 8 CJ s * §» S *" -d -2 W 2 o B J3 w » O PS S ^ ** *5 w « < < ,3 iS 0) 3 * 6 & t PQ o used 0.86 pound in summer and 1.14 pounds in winter. Families of the same size averaged practically the same aver- age quantity and the same expense per person in summer and in winter. Families with children used more but- ter and spent more for it per household and per person in winter than in sum- mer. On the other hand, the families without children used more and spent more in the summer. The differences in average quantities used and expense per person in the two seasons were slight in both groups. (See table 26A.) The two-adult households with no children under 16 years and those with one child used about the same average quantities in summer and winter. Those with two and three children, especially the latter, used more per household and per person and spent more in winter. (See table 27 A.) About two thirds of all the butter used was used at the table, 68 per cent in win- ter and 64 per cent in summer. About 25 per cent was used in food prepara- tion in both seasons. The proportion used in sandwiches was twice as high in summer — 12 per cent as compared with 6 per cent in winter. The proportion of families using butter in sandwiches was somewhat higher in summer, but the pro- portions using it in other ways did not vary with the season. The average quan- tities used per household at the table and in food preparation were slightly higher in winter, but the amount used in sand- wiches was slightly higher in summer. (See table 15.) Uses of oleomargarine The competing product, oleomar- garine, was used in much the same way as butter. Over 50 per cent was used at the table in summer and 48 per cent in winter; 37 per cent was used in food preparation in summer and 41 per cent in winter. Almost 13 per cent was used in sandwiches in winter and 11 per cent in summer. The proportions of families who used oleomargarine in the different ways were practically the same in both seasons. The average quantities of oleomar- garine used per household at the table and in food preparation were slightly higher in winter, and the quantity used in sandwiches was the same in both sea- sons. (See table 15.) Where Families Purchased Dairy Products Whole milk The proportion of families who had all their whole milk delivered by dairies was higher in summer than in winter. Almost 35 per cent had all their milk delivered in summer, but only 23.5 per cent had it all delivered in winter. The proportion of those who had some deliv- ered by dairies and bought some at chain stores was three time larger in winter. The proportion having some delivered and buying some at independent stores was twice as large in winter. Only 2 per cent of the families in winter and less than 1 per cent in summer secured their whole milk from other sources. (See table 28A.) Families who had all their milk deliv- ered used over 2 quarts more per house- hold in the summer — 0.7 quart more per person. Those who secured all their milk at retail stores used about 1.7 quarts more per household and 0.45 quart more per person in the summer. Those who secured all their whole milk from chain stores used 3 quarts more in the summer, or 0.65 quart more per person. Those who bought at independent stores used, on the average, only 1.28 quarts more per household in the summer, and the same amount per person in both seasons. (See table 28 A.) In both seasons the proportions of families who did not have any whole milk delivered decreased as size of income class increased. The proportions who had all their milk delivered increased with increase in size of income class in win- [77 ter, but the tendency was not so evident in summer. The proportion of the total quantity of whole milk which was used by families who did not have it delivered was higher in the winter at each income level except in the group with incomes of $3,000 to $4,000. The proportion of the total quantity which was used by families who had it all delivered was 50 per cent higher in the summer. The pro- portions were higher in most income and food expense groups. (See table 29A.) Over 13 per cent of the families had 50 per cent or more of their whole milk delivered in the winter, but only 3 per cent had that much delivered in summer. While the proportion of families who had that proportion delivered in winter ranged from 11 to 18 per cent in the different income and food expense groups, only 5 per cent or less in any of those classes had that much delivered in summer. The proportion of all the whole milk used by families who had 50 per cent or more of their purchases de- livered was almost 16 per cent in winter, but only 6 per cent in summer. (See table 29A.) Only 2 to 3 per cent of the families had less than 50 per cent of their milk delivered, accounting for only 4.5 per cent of the total in winter and 6.3 per cent in summer. Half-and-half About 82 per cent of the families studied secured their half-and-half at re- tail stores during the week of the winter study, and about 78 per cent secured it from this source in the summer. The pro- portion of the total half-and-half used which was secured from this source was approximately the same in both seasons, that is, 84 per cent. The average quan- tity used per household was 2.4 pounds in winter and 2.3 pounds in summer. (See table 28A.) In the winter, almost 15 per cent of the families and in summer, 21 per cent had all their half-and-half delivered. Half-and-half secured from this source accounted for 14 per cent of the total used in the winter and 16 per cent in the summer. The average quantity used per household was 2 pounds in winter and 1.7 pounds in summer. Very few families had some of their half-and-half delivered and purchased some at retail stores. Cottage cheese Over 93 per cent of the families pur- chased all their cottage cheese at retail stores in winter; 90 per cent did so in summer. Their purchases accounted for over 93 per cent of the cottage cheese used in the winter, and 89 per cent in the summer. The average amount used per household was 1.44 pounds in win- ter and 1.53 pounds in summer. (See table 28A.) Only 6 per cent of the families in win- ter and 9 per cent in summer had all their cottage cheese delivered, accounting for 5.4 per cent of all the cottage cheese used in winter and 9.5 per cent of that used in summer. The average amounts used by families who had all their cottage cheese delivered were 1.37 pounds in winter and 1.59 pounds in summer. Butter The proportion of the families who bought all their butter at retail stores was slightly higher in winter than in summer, 97 per cent as compared with 93 per cent. These purchases accounted for 95 per cent of the butter used in win- ter and for 91 per cent of that used in summer. The average amounts used by these families were practically the same in both seasons. (See table 28A.) In winter, less than 2 per cent of the families had all their butter delivered; in summer, about 4 per cent did so. The former used less than 1 per cent and the latter, almost 4 per cent of the total but- ter used. Their consumption per house- hold was 1 pound in winter and 0.9 pound in summer. [78 Relation of Visits to Grocery Stores to Deliveries by Dairies There was a definite relationship be- tween the number of visits made by fami- lies to grocery stores during the week studied in the winter and the number of dairy deliveries they used. Of the families who did not go to a grocery store at all during the week, or who went only once, over one fifth had no dairy products delivered; of those who went three times, almost three fifths had no deliveries ; and of those who went five or six times, four fifths had no dairy products delivered. NO. VISITS PER CENT WITH to store Per cent specific number of (winter) of deliveries per week hlds. None Three Four None or one 6.2 42.1 31.6 21.1 Two 13.8 47.6 23.8 28.6 Three 16.7 56.9 13.7 27.5 Four 12.5 55.3 18.4 26.3 Five-six 11.8 80.6 5.6 11.1 Seven 39.0 65.5 9.2 23.5 The proportions of families who had any dairy products delivered were larg- est among families who went to grocery stores least often and smallest among those who went most often. Of those who went to the store seven times during the week, over one third had some dairy products delivered, while only slightly over half of those who went to the store twice had any products delivered. Dairy Products in the Diet The importance of dairy products in the diets of the Sacramento families was studied in the same manner as that de- scribed for the Oakland and Los Angeles families (pp. 57-59) . The relative impor- tance of dairy products in the two sea- sons was determined by comparing the extent to which the nutrients in the prod- ucts consumed met the standards rec- ommended by the National Research Council. Since larger quantities of dairy prod- ucts, in terms of milk equivalent, were used in the summer than in the winter, the proportions of the amounts recom- mended for each of the nutrients which were provided by dairy products were higher in the summer. Because much of the increased consumption of dairy prod- ucts was in the form of whole milk, the differences in proportions of recom- mended quantities provided in summer and winter were greater for calcium and riboflavin then for other nutrients. (See table 30A.) In the case of calcium, the dairy prod- ucts consumed in the summer provided 100 per cent of the total amount recom- mended. PER CENT OF RECOMMENDED ALLOWANCES PRO- VIDED BY DAIRY PRODUCTS CONSUMED BY ALL FAMILIES nutrient Summer Winter Calories 28.3 24.5 Protein 49.6 43.6 Calcium 100.5 88.8 Riboflavin 87.2 71.5 Vitamin A 39.7 35.0 Thiamin 20.9 18.1 Ascorbic acid 13.6 11.7 Iron 10.0 8.7 Niacin 5.5 4.8 The households studied spent 21.1 per cent of their food dollar for dairy prod- ucts in the summer and 19.7 per cent in the winter. The proportions of the recom- mended amounts of calories, protein, cal- cium, vitamin A, and riboflavin provided by dairy products in the diets of these families exceeded in both seasons, and by considerable amounts, the propor- tions of the food dollar spent for dairy products. The proportions of thiamin provided in both seasons were practically the same as proportions for expense. Since dairy products are less important as sources of iron, niacin, and ascorbic acid, the proportions of these nutrients provided by dairy products in both sum- mer and winter were less than the pro- portions of food expense used for them. (See table 31 A.) [79 In both seasons, families spent 52 per cent of the total expense for dairy prod- ucts for fluid milk, most of which was whole milk. The fluid milk provided 55 per cent of the total calories supplied by dairy products in the winter and 56 per cent of those supplied in the summer. It provided even higher proportions of the other nutrients in both summer and winter except in the case of vitamin A. Fluid milk provided almost 44 per cent of the total vitamin A supplied by dairy products in winter and 46 per cent of that in summer. The proportions of the total of each nutrient which were provided by the other individual dairy products were less than 10 per cent in most cases. Frozen desserts provided 12.5 per cent of the total calories in all dairy products con- sumed in the summer and 7.5 per cent in the winter. Butter provided 10 per cent of the total calories supplied by dairy products in the summer and 12 per cent in the winter. Cottage cheese pro- vided over 10 per cent of the total protein in both seasons. (See table 31A.) Adequacy of quantities of dairy products consumed Almost 78 per cent of the families in summer and almost 74 per cent of the families in winter consumed amounts of dairy products equal to or greater than those suggested as desirable by nutrition- ists. (See pp. 58-59.) In summer, almost 19 per cent of the families used quantities twice as large or more than twice as large as suggested. Only 11 per cent used this much in the winter. Almost one fifth in the winter and almost one fourth in the summer used from 50 to 100 per cent more than the suggested quantities. A \ ery large proportion of the families who used 50 per cent or more above tin- suggested quantities in both summer and winter included two persons 21 years or over and no others. This group [80 constituted 29 per cent of the total group studied. Almost 62 per cent of the same families interviewed in both seasons used, dur- ing both weeks they were surveyed, quantities equal to or greater than those suggested. Many of these families used much higher quantities in the summer. On the other hand, only 11 per cent of the families used less than the suggested quantities in both summer and winter. Although they consumed less than the suggested amounts, their consumption was not so far below these amounts in summer as in winter. Some families (11.5 per cent) used more than the sug- gested quantities in winter, but less than these amounts in summer. The remainder (16 per cent) consumed as much as or more than the suggested quantities in the summer but less in the winter. HOUSEHOLDS THAT CONSUMED QUANTITIES OF DAIRY PRODUCTS EQUAL TO AND ABOVE OR LESS THAN SUGGESTED QUANTITIES Equal to and above Summer Winter suggested amounts: percent percent All households 77.7 73.6 0-24.9% above 15.7 25.3 25-49.9% above 20.6 17.6 50-99.9% above 22.7 19.5 100-199.9% 15.2 10.0 200% or more above 3.5 1.2 Below suggested amounts: All households 22.3 26.4 0.1-24.9% below 14.0 16.2 25-49.9% below 5.7 6.4 50% or more below. .. . 1.6 3.8 When families were grouped accord- ing to composition, the proportions who consumed the suggested quantities or more were higher in summer in all groups except two. The exceptions were families with two persons 21 years or over with one child under 13 years, and those with one person 21 years or over with one or more children or adolescents. The former group constituted about 10 per cent and the latter about 5 per cent of all families. PROPORTIONS USING HOUSEHOLDS QUANTITIES AS LARGE AS OR LARGER THAN SUGGESTED QUANTITIES Summer Winter per cent per cent Two adults: No others 82.9 75.6 1 child 70.4 79.3 2 or more children. . . . 74.6 69.7 1 or more adolesc. with or without children . . 73.3 65.9 1 adult and 1 or more children or adolesc... 76.9 90.9 3 adults with or without children or adolesc. . . . 80.6 78.6 4, 5, or 6 adults with or without children or adolescents 80.0 58.3 From 24 to 52 per cent in summer and from 32 to 67 per cent in winter who con- sumed 25 per cent or more above the suggested amounts were families with two adults alone. In the summer, 19 to 50 per cent and in the winter, 20 to 29 per cent of the families whose consump- tion was 25 per cent or more below the suggested amounts were families of adults with two or more children or with one or more adolescents, with or without children under 12 years. SUMMARY Expenditures for Dairy Products Families, on the average, spent about one fifth of their food dollar for dairy products during the weeks of the study in Oakland, Los Angeles, and Sacra- mento. For this expenditure they received much more than one fifth of the recom- mended amounts of several important nutrients, especially protein, calcium, and riboflavin. The average expense per household per week for all dairy products was $3.84 in Oakland, $4.33 in Los Angeles, $4.74 in winter in Sacramento and $5.60 in the summer. The average expenditure per person varied from $1.31 to $1.66. The latter expense was for the week of the summer study in Sacramento. Quantities Consumed Families averaged from 14.5 to 20.7 quarts of dairy products in terms of milk equivalent (excluding butter) during the weeks studied. The same families in Sac- ramento used about one sixth more in summer than in winter. The average amounts used per person per week varied from 4.9 to 6.1 quarts, the largest con- sumption per person having been in sum- mer in Sacramento. The season affected considerably the total consumption of dairy products in Sacramento. The average quantities used, by the same families, of 14 of the 25 dairy products studied were larger in summer than in winter. The higher consumption of whole milk and ice cream in the summer was particularly signifi- cant. Fluid Milk Almost all families used some fluid milk during the week studied. The aver- age amounts used varied from 10.1 quarts (Oakland) to 14 quarts (summer in Sacramento). The average amounts per person varied from 3.5 to 4.1 quarts per week. In Sacramento the average amount used per person was one-half quart larger in summer than in winter. Over half the total expenditure for dairy products was for fluid milk which supplied more than two thirds of the total milk equivalent used. Fluid whole milk was by far the most important, ac- counting for 91 per cent of the money spent for fluid milk. About three fourths of the fluid milk was used as a beverage. However, 21 to 27 per cent of the individuals in the study did not drink any milk during the weeks studied. Thirty seven per cent of the per- sons 21 years and over in Oakland, 31 per cent in Los Angeles, 27 per cent in Sacramento in winter and 25 per cent in the summer did not drink any milk. The proportions of women who did not drink milk were higher than those of men. A dislike for milk and/or preference for [81 some other beverage were given by about 70 per cent of the adults in Sacramento as reasons for not drinking milk. The effect of the non-milk drinkers on the average amount of milk used as a beverage is shown by the fact that, when all family members were considered, the average amount used in this way per person was about 1 quart less in each of the individual surveys than the average used by the persons who drank milk. Many persons drank comparatively small quantities of milk during the weeks studied. This was especially true of adults since almost two thirds of them drank either none or less than 2 quarts per week. Half-and-Half and Cream Less than one third of the families used half-and-half, and smaller propor- tions used any kind of cream. The aver- age quantity of half-and-half used per household was about three times as large as the average quantity of all kinds of cream combined. About four fifths of the half-and-half was used at the table, in tea and coffee and on cereal. Evaporated Milk From 37 to 59 per cent of the families used evaporated milk. The average amounts used per family varied from 0.9 to 1.3 pounds per week. Over one fifth of the evaporated milk was used in food preparation and one third was used at the table. From 10 to 24 per cent was used in infant feeding. Cheese Cottage cheese was used by 59 to 74 per cent of the families, the average amounts used per family varying from 0.7 to 1.2 pounds per week. The propor- tion of families studied in Sacramento who used cottage cheese in summer was larger than the proportion of the same families who used it in winter. Their avera^"- consumption was about 1 pound per family in winter and 1.2 pounds in summer. About half the cottage cheese used was used in salad, and the other half was used at the table. Very little was used in food preparation. From 65 to 70 per cent of the families used American Cheddar cheese. The average amount used was about 0.50 pound per family. Over half of it was used in sandwiches, about one fourth at the table, and about one fifth in food preparation. Frozen Desserts About half the families in Oakland and Los Angeles used frozen desserts, mostly ice cream. About 55 per cent of the Sac- ramento families used these products in winter, and 75 per cent used them in summer. The average amount used per family was about 0.8 pound in Oakland and Los Angeles. In Sacramento the families averaged 1.1 pounds in the win- ter and 2.1 pounds in the summer. Butter Over half of the families in Oakland and Los Angeles and slightly less than half in Sacramento used butter during the weeks of the surveys. The average amount used per family was approxi- mately 0.50 pound for each of the groups studied. Where Families Purchased Dairy Products From 28 to 35 per cent of the families had all their whole milk delivered by dairies, and from 49 to 59 per cent pur- chased all of it at retail stores. Families who had some whole milk delivered and who bought some of it at retail stores used higher average quantities per house- hold than did other families. From 14 to 34 per cent of the families had all their half-and-half delivered, while from 62 to 82 per cent bought all of it at retail stores. From 78 to 93 per cent secured all their cottage cheese, and 82 to 97 per cent all their butter, from retail stores. [82 Dairy Products in the Diet As indicated above, dairy products were an important source of some valu- able nutrients. Depending upon the area and the season, it was estimated that dairy products provided 40 to 50 per cent of the amounts of protein recom- mended by the National Research Coun- cil, 84 to 100 per cent of the calcium, 71 to 87 per cent of the riboflavin, and lesser proportions of other nutrients. When amounts of dairy products sug- gested as desirable by nutritionists were compared with the amounts actually used by families during the week, it was found that almost two thirds of the families in Oakland and three fourths of those in Los Angeles consumed as much as or more than the amounts suggested. In Sacramento, 74 per cent of the families used as much as or more in winter. Be- cause they consumed more dairy prod- ucts, particularly milk, in summer, the proportion of the suggested amounts in- creased to 78 per cent. About 62 per cent of the families in Sacramento used as much as or more than the suggested quantities in both summer and winter, while 11 per cent used less than these amounts in both sea- sons. About 16 per cent varied their con- sumption so that they consumed as much as or more than the amounts suggested in the summer, but less than the sug- gested amounts in the winter. About 11 per cent used as much as or more than recommended in winter, but not so much in the summer. ACKNOWLEDGMENTS The author wishes to express appreciation for the valuable assistance of Professor George Kuznets of the Department of Agricultural Economics and the Giannini Foundation, who drew the samples and made many helpful suggestions regarding other parts of the study. Miss Minnie Mcintosh of the Institute of Home Economics, United States Depart- ment of Agriculture, supervised the field workers in Oakland and Los Angeles. [83 < >< s a. a. < o o w E o II "o "5 Jt c (A C 8< C § « » o *! 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H a; u: CC in (M t> s J* o o £ °o 69- t> IT 1- CO cc r- r- m oc r- cr ~S 6 pi H 1^ c^ H ^ cs Cs „. o ^ M m r C IH fl () S.O 8 > £ n Pi ^ (N m a m oc g Oi ame oo ■<* "t CO [> c CC P P X 69- T- r- c T- t- t> OC C s» t»*o ©9- TJ 1* 6 p H co m co £ ■- cS P0 00 ■«* c CO m CO oc & | 0< G3 CO oc r- r- m £ . S2 o cc 69- CO 1- 1- c- oc '^ i 4a p o- ««■ o' O tH iC. H ^ m CO T3 O i. « J! o £ * Si o ^ ■* ^ ** p d> — S- •^ O: 1- OC I> c- oc m oo oo lO~lO 2c o d ft p. (O 00 H cc 00 a CO r- X — S o o p «-i 0S£ CO oc cc t- Tf u- < >» OO oo o_o> ©9- > n cS O.0 Pi 69- ■ JJ M eS P<0 Pi 00 l> 69- CT. CO 00 CC cc r- cc r- O d p C5 CD § oc CT T- oc T* 5 ^ O +. S§8 t» IC (N oc H CO STU alen oo oo 0. 2? 8 ► Mm s« ft P 00 69- cr. 00 O 00 cc m c m c m 1 > i 2 1 d CD ic ^ r^ (M P (M tH he p o S ^ •* 73 P HOUSEH 21-Meal-l 0S S CO LC rH I> p So 5° 43 o ©«©■ 0,0 > M eS P P CO 69- oc in cc X d O rH -«* rH > cfl M ik ^ J»S C"S *■* P a) J? S m *tf I> rH oc rH c P w X O P M ^ > n rt P0 P "^ T+l O t> m h- -Q e9 S2 E "* O* CO CO CO en oc CC ■* 03 P m E- cc in oq CS 2 * > x < O Eh H fc fc w 86 Table 3A. CHARACTERISTICS OF HOUSEHOLDS: Characteristics of 262 Households Interviewed in both Summer and Winter in Sacramento Class Annual family income : Less than $2,000 $2,000-2,999 $3,000-3,999 $4,000-5,999 $6,000 and over No report Median* Number persons in household : All households Two Three Four Allother Weekly food expense : Less than $10 $10-19.99 $20-29.99 $30-39.99 $40 and over No report Meals away from home (per cent) : Less than 10 10-19 20-29 30-39 40-52.4 Occupation of major earner : Professional and managerial Clerical and sales Craftsmen and operatives Other occupations Retired, unemployed, etc Employment of homemaker : Employed Not employed Education of homemaker : Eighth grade or less Some high school High school graduate Some college College graduate None and no report Color of homemaker : White Nonwhite Households with children under 16 years Households without children under 16 years Households with two adults and : No children under 16 years One child under 16 years Two children under 16 years Three children under 16 years Summer No. 21 28 69 81 57 6 $4,014 262 79 71 59 53 3 71 96 56 32 4 193 47 13 7 2 76 49 76 36 25 68 194 46 36 103 50 24 252 10 147 115 79 35 39 10 Per cent 8.0 10.7 26.3 30.9 21.8 2.3 100.0 39.9 25.2 17.7 17.2 3.1 41.0 37.7 10.8 5.0 2.4 73.6 17.9 5.0 2.7 0.8 29.0 18.7 29.0 13.7 9.6 26.0 74.0 17.5 14.9 39.3 19.1 9.2 96.2 3.8 56.1 43.9 48.5 21.5 23.9 6.1 Av. no. 21-meal- equiv. persons 2.36 2.81 3.40 3.74 3.61 2.58 3.38 1.98 2.93 3.92 5.50 2.24 2.52 3.23 3.83 5.23 2.33 3.56 3.01 2.85 2.64 1.38 3.57 3.50 3.65 3.10 2.19 3.23 3.44 2.86 3.89 3.27 3.69 3.43 3.37 3.79 4.22 2.32 1.96 2.96 3.83 4.73 Winter No. 19 27 60 82 66 8 $4,060 262 93 57 56 56 4 93 98 42 23 8 177 52 28 5 82 46 70 37 27 76 186 44 48 96 51 22 1 252 10 145 117 89 33 39 11 Per cent 7.3 10.3 22.9 31.3 25.2 3.0 100.0 35.5 21.7 21.4 21.4 1.5 35.5 37.4 16.0 8.8 0.8 67.6 19.8 10.7 1.9 31.3 17.6 26.7 14.1 10.3 29.0 71.0 16.8 18.3 36.6 19.5 8.4 0.4 96.2 3.8 55.3 44.7 51.7 19.2 23.7 6.4 Av. no. 21-meal- equiv. persons 2.36 2.78 3.42 3.43 3.65 2.87 3.32 1.98 2.88 3.91 5.40 2.09 2.43 3.34 4.50 4.94 2.69 3.58 2.95 2.59 1.91 3.49 3.26 3.64 3.13 2.35 3.03 3.44 2.87 3.45 3.26 3.62 3.49 3.00 3.28 4.54 4.25 2.17 1.93 2.78 3.89 4.88 * Calculated from distribution of families according to income class. 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