H T" .} W ' \ \ l T‘ ‘T .rw ‘H H \ J J 3| ll MW TH 1‘!“ /l REMOTE STORAGE W“ \ / W I \ \ l \ I HI I N T um N N 00 PATTERNS OF FOOD EXPENDITURES 2N HOME MANAGEMENT HOUSES AT MICHIGAN STATE COLLEGE THESIS TUB THE DEGREE OF N. A ’ ’ Julia Pond . ‘1933 . - ‘ PATTERNS OF FOOD EXPENDITURES IN HOME MANAGMNT HOUSES AT MICHIGAN STATE COLLEGE A Thesis Submitted to the Faculty of Michigan State College In Partial Fulfillment of the Requirements for the Degree of Master of Arts Departnent of Home Managanent Division of Home Economics by Jul 13 Pond 19 33 CONTENTS Chapter I - Introduction . . . . A - Definition of terms . . B - Purpose of study . . . C - Review of literature . Chapter II - Method of Study . e A - The sample B - Organization of home management C - Limitations of study Chapter III - Findings 0 o e e e e e e o o o e e A ‘ General 'tudy 0 o e o o o e o o o e e o 1. 20 5. 4. 5. Patterns of food expenditures for the three houses levels or li'ing O o e e e o e e e o e o o 0 Effect of more definite nutritional requirements on patterns Effect of changing classification of fecdstuffs Seasonal comparison Size of group as a factor in determining'patterns of expenditures 0 O O O O O O C C O O B ’ Intensive BtUQy o o e e e e e e e o o o e o e e e Chfiptor Iv - Discussion 0 o e e e e o e e o o e o o o e e 0 Chapter V - Summary of Findings and Conclusions . . . . . . Bibliography Appendix 1. 2. 3. Check of accuracy of general patterns Daily per capita costs of foodstuffs . e . . Analysis of expenditures within food groups 10 5"} 5" U21.) .— 1 s) g g g g g g e e o e e e e e e Page 15 1Q 21 21 21 26 29 35 35 37 37 39 40 55 65 INDEXOF'I'ABLES Table Page 1 -Per Capita Allowances at Different Levels . . . . . . . . ll 2-MenusforLowLevelo..................13 S-MenusforMediumLevel ................. 14 4-MenusforHighLevel.._................15 6 - Percentage Patterns of Food Expenditures at Different Levels e e e e e e e e e e e e e e e e e e e e e e e e e 22 A. 1922 - 1929 B. 1930 - 1933 Ce General table 1922 - 1933 6 - The Effect of Establishment of More Definite Requirements upon Percentage Patterns of Food Expenditures . . . . . . 27 A. Low level B. Medium level 0. High level 7 - flze Effect of Listing Cheese with Milk Instead of Meat upon Percentage Patterns of Food Espenditures . e . . . . 30 8 - lhe Effect of Classifying Certain Baked Goods Separately upon the Percentage Patterns of Food Expenditures e e . . 32 9 - The Effect of Seasons of Year upon the Percentage Patterns Of Fbod EXpenditures e e e e e e e e e e e e e e e e o e 34 A - Low level B - Medium level C - High level 10 - fhe Effect of Size of Group upon the Percentage Patterns - Of FbOd Expenditures e e e e e e e e e e e e e e e e e e 36 A - Low level B - Medium level C - High level 11 - Comparison of Percentage Patterns of Food Expenditures . 38 12 - Daily Per Capita Costs of Classified Foodstuffs of Different Laval. e e e e e e e e e e e e e e e e e e e e 41 13 - Percentage Expenditures and Costs of Foodstuffs Included in the Milk, Cream, and Cheese Group for Indicated Number or Individual M931. 0 e e e e e e e e e e e e e e e e e 43 14 - Costs and Quantities of Milk, Cream and Cheese Group for Indicated Number Of Individual M9318 e e e e e e e e e e 45 Table 15 - Percentage Expenditures and Costs of Foodstuffs Included 18 - 19 - 2O - 21 - 23 - 24 - 26 - in the Mast, Fish, Nut, and Egg Group fer Indicated Number Of IDdiVidufll M8818 e e e e e e e e e e e e e e e Costs and Quantities of Foodstuffs Included in the meat, Fish, Nut, and Egg Group fer Indicated Number of Individual M3518 e e e e e e e e e e e e e e e e e e e 0 Total Quantities and Average Cost per Pound of Heat, Fish. and Fb'l Group 0 e e e e e e e e e e e e e e e e e Percentage Expenditures and Costs of Fbodstuffs Included in th. Staples Group e e e e e e e e e e e e e e e e e e Detailed Analysis of Ekpenditures for Baked Goods . . . Percentage Expenditures and Costs of Foodstuffs Included in the Fruit and Vegetable Group fer Indicated Number of Individual meals e e e e e e e e e e e e e e e e e e e e Comparisons of Quantities and Types of Fresh Fruits for Different Levels e e e e e e e e e e e e e e e e e e e 0 Comparison of Percentage Patterns at Low Level of 013881f19d Fbodstuffs e e e e e e e e e e e e e e e e 0 Comparison of Percentage Patterns at medium Level of Cl&881f10d Foodstuffs e e e e e e e e e e e e e e e e e Comparison of Percentage Patterns at High Level of Cl§881f16d FbOdBtuffl e e e e e e e e e e e e e e e e 0 APPENDIX TABLES Percentage Patterns of Fbod Expenditures for Same Level Of Different Years e e e e e e e e e e e e e e e e e e e A. Low Level 1922 ~ 1929 B. medium Level 1922 - 1929 C. High Level 1922 - 1929 D. Low Level 1930 - 1935 B. Hedium Level 1930 - 1935 I. High Level 1930 - 1933 Percentage Patterns of Food Empenditures for Different LOYOII Of Sane'lear e e e e e e e e e e e e e e e e e e ‘e 1922 ‘ 1923 B. 1927 C. 1928 D. 1929 E. 1930 F. 1931 G. 1932 H. 1933 Page 45 45 45 49 49 52 52 56 60 63 3-4-5 PATTERNS OF FOOD EXPENDITURES IN HOME MANAGEMENT HOUSES AT MICHIGAN STATE COLLEGE CHAPTER I INTRODUCTION The hepe that eventually certain standards can be established and followed in improving household management has been constantly with students of that phase of home economics. One avenue leading toward a realisation of such a goal is that of saner, more scientific food con- sumption. Certain investigators have attacked this problem from the angle of a typical family group in which no specified nutritional requirements existed. This study deals with patterns of food expendi- tures obtained from records kept at the home management houses of Michigan State College for the past eleven years. These houses do not represent typical family groups in composition and their patterns of spending represent the practices of persons trained in nutrition. The patterns of fbod expenditures resulting from controlled.and uncontrolled studies of current practices will undoubtedly assist in realising the aim Just stated. A.- Definition of Terms To assure preper interpretation of the contents of this study a definition of terms may be advisable. Patterns as used here mean the manner in which the money spent for food is divided among the various food-stuffs purchased. These divisions are expressed in percentages of -2- the total expenditures for food. A similar application of the term is 1 refers to the variations in expenditure made by others, i.e. one article patterns as families vary in size and composition. In the sameEirticle the statement is made that - "Various investigators hare shown that the standards of living of a time and place tend to make the spending'habits of a given social group similar. But this fact gives us no assurance that the pattern is the best that can be evolved for a specific famdly in using its resources."2 Patterns as used in the foregoing quotation and in this study represent actual expenditures and not an ideal or suggested plan of expenditures. The tens expenditures means the money cost of foodstuffs to the groups purchasing them. A home management house is a practical laboratory in ihich college girls live for a period of tire. During that time they assume many of the responsibilities necessary in the successful Operation of a home. Throughout the study level of living is a term used. As the home management houses of Michigan State College are organized and Operated each group of girls has the Opportunity to plan, prepare and consume meals representative, in total money expenditure or cost per person per day, of three levels of living - low, medium, and high. It must be remembered that the term level here used means actual manner of living and is not to be confused with the term standard which denotes the 1 - "Determination of Standards fer the Establishment of Household Budgets for the Expenditure of Money, Time and Energy." Journal of Home Economics 24 (1932) 1050 2 - IFid, p. 1049 e33- manner of living one aspires to. B - Purpose of Study 1. General Studies of food consumption have been made of low and moderate income family groups but only two analyses of the food expenditures of the home management houses, found on many of our college and university campuses have been found by the writer. It is planned that this study will add a valuable and typical pattern of food expenditures to those few already existing. No doubt a pattern resulting from data kept of fecd purchases for meals planned by home economics seniors and checked by members of a home economics staff will contribute information of value to those interested in planes and standards of living. 2. Definite objectives The definite objectives of the study are as follows: 1 e To determine the percentage expenditures for the various classes of foodstuffs for the different levels of the two periods 1922-29 and 1930-33 and also general average patterns. B - To determine the effect of the following upon the percentage expenditures of the various classes of foodstuffs: 1. Establishment of certain requirements. 2. Listing cheese with milk instead of with meat. 3. Listing baked goods separately instead of with staples. 4. Seasons of the year . 5. Sise of group. - 4 - C - To obtain from a smaller corrected study the following: 1. Check on the accuracy of the records used. 2. Daily per capita costs of various foodstuffs. 3. Comparison of the following for the different levels: (a) Percentage! divisions within (1) Meat, fish, nut, and egg group. (2) Fruit and vegetable group. (3) Milk, cream,and cheese group. (4) Staple group. (b) Unit costs and quantities of foodstuffs included in théfise groups: (1) meat, fish, nut,and egg. (2) Fruit and vegetable. (3) Milk, cream,and cheese. (4) Staples. D. To compare the findings of this study with other ccmparable patterns of food expenditures. C - Review of Literature Studies identical with this one have not been published. Gross' study of "Classified Food Costs in Practice Houses”lis, however, identical with certain.patterns feund in part I of this study. Andrews 1 - ”Classified Food Costs in a Practice House“. JOurnal of Home Economics, 20: 22-23-24, 1928. - 5 - also gives results of a similar research problem in a New England1 practice house. With these exceptions those which are found differ particularly in that the source of their data has been from typical family groups whose age and sex composition is unlike the groups of this study. Practically all of the available information falls into one of the two levels - low or medium. There is, however, One pattern corresponding to the high level one given here. Patterns of food expenditure resembling the resulting low level one of this group are those of 62005 working men's families, of 6718 farm families, and an average of the twoz, and of Houghteling's of 54 Chicago laborer's familiesa. Gillett's suggestions of the division of the family food budget into fifths made to the United States Food Administration during the werld war also can be termed a pattern of food expenditure for low level4. For those of the medium level type the fbllowing can be cited: Luck and Woodruff's for 1952 of twelve Berkeley familiess, the study of 224 American familiess, IIbdfuff's of one professional class fhmily of Lawrence, Kansas for year 1926-277, of Achinstein's study of 400 1 - Benjamin B. Andrews, Economics 23.33.12 Household, 21:3 Administration 2E2 Finance, pp. 267 and 269. 2 - Edith Hawley, Economics 2£_Food Consumption, p. 103. 3 - Leila Houghteling, Th3 Income and Standard of Living of Uhskilled Laborers. (University of Chicago Press, 1927T'AppendiirD. 4 - Henry C. Sherman, Chemistr of Food and Nutrition, p. 627. s - May 6. Luck and Sy'b-i'T—W'o-o'diruf-f— -' Clo-st Efflvlng Studies III, p. 261. 5 - Sherman - 0p. cit. p. 524. 7 - Sybil Woodruff, "A Dietary Analysis", Journal of Home EconOmics, so, 414 (1928). """"""""" - 5 - femiliesl, of the 1924 Amsterdam study of 212 families? and of the 1930 Amsterdam study of 19 familiess. Jaffa and Hbrgan have drawn up estimates, referred to in the Luck and Woodruff study, for feeding a family of five - men, wife, and three young children in the professional class ‘. Gross'. patterns derived from some of the cases included in this study represent each of the three levels cited here. Her data includeda.fewer number of cases than the present study and were compiled in 1927. Though only one of the above mentioned investigations is, perhaps, strictly comparable with those worked out in this study, necessary adjustments will be made in classifications and a section devoted to a comparison of the different patterns. 1 - Asher Achinstein, The Standard 2;; Living 23 400 Families _i_n _._ Model Housing Pro ect -‘T53'Amalgamated Housing Corporation. Report of 2 State Board of Housing State of New York (July 20, 1931) p. 44. - J. M3 Meulenhoff - Com tes de Menage de 212 Families de Differente Position Social (192+? 59". "' ""‘"" "' "'"'"" "‘ 5 - “Family Budget Survey in the Netherlands". Monthly Labor Review 36: 1205, 1933. - Luck and Whodruff - cp. cit. 263. 5 12%2299212922312212. 202-01». cit. 23. CHAPTER 11 METHOD STUDY This chapter of the study includes a description of the sample, explanation of certain terms, the classification of foodstuffs used, and the cost per person per day, typical menus, and the organisation of the home management houses. The foregoing information is intended to give a picture of what might be termed the background or situation. A.- The Sample The data given in this study were obtained from actual records kept by senior girls of Michigan State College who were living in the home management houses. Records covering the period 1922 - 1933 giving the expenditures for the various classes of foodstuffs were used. A cost of food card giving the number of meals served and the cost per person per day was used in connection with the food summary cards.- The latter cards were necessary in order to determine the level repre- sented by the expenditure. 1 total of ninety records for each level was finally selected for use injgeneral study. Because of the distribution of the records they were grouped into two main groups. The first group included twenty-one records of the years 1922-29 and the second sixty-nine of those of the period 1930-33. The greater number of records included in the second group undoubtedly make the patterns resulting from those data more accurate. Patterns from both of these periods and a general pattern obtained from the weighted averages of the two will be given. -7- - a - In order to have the samples fer the different levels comparable the same seasons of the year were represented in the three levels of each year's records included. With the exception of August records from each month of the year were included. In every case where comparisons are made, whether for the same level and years or for different levels and years, exactly the same number of cases were used. The study is divided into three main parts. The general study is the determination of food expenditure patterns for three income levels. The records mentioned in the preceding paragraph were used fer this division. The intensive study is a more detailed one of’a fewer number of cases. The records used were corrected by inventories and represent more nearly actual consumption than purchases. Details of'quantities and costs are given. The last division is devoted to a comparison of certain findings of this study with those of the studies cited in the review of literature. The classified records used in the general study were of food purchased and not food consumed. No adjustment was made fer classifi- cation of feed on hand at the'beginning of the period or left at the close. Small quantity buying predominated with the dxception of the majority of the staples. A check made in the intensive study confirms the fact that fecd purchased and food consumed did not differ greatly either in total or in subdivisions of the budget except in the case of staples for the low level. Adjustment was not made in either case for food wasted or not actually eaten. This, however, would not be significant for very little if any of the food purchased was not used. - 9 - Large enough quantities left were always served in some manner and not thrown away. To assure the use of all non perishables they had to be purchased from the preceding'manager, but the incoming manager had the privilege of refusing to purchase any perishables which she could not use or to purchase them only at rates suitable to her level. The term manager, as used here, refers toastudent, who for a given length of time plans the menus, purchases the food, and prepares the meals. She is assisted in the food preparation by one other student who is termed assistant cook. Each student fills the role of manager at sometime during her residence in the house. lhenever costs per person per day are given in either the tables or the discussion they represent actual costs and not daily per capita cost of food as purchased. Befbre these costs were computed adjustments were made for cost of’total food on hand at the beginning of’period and of that left at end of period. The term cases designates the number of different records included and each record Covers the period of time one girl was manager. lhere “individual meals” are listed in a table it does not mean that different meals were served, but represents the following formula: number of individual meals 3 number of persons served 1 number of meals per day 1 number of days. Thus 630 ”individual meals” may indicate that five people each ate three meals daily for a period of forty-two days. - 10 - Classification of’Foodstuffs as used in This Study: The foodstuffs are grouped into six main divisions. The group designated in the table by milk and cream includes in addition ice cream, chocolate milk, and malted milk. Since Septenber 1932 cheese has been listed under that heading. The foodstuffs included in the “meat, etc." division are all meats and fish, fresh or canned, fowl, nuts, andIeggs and prior to September 1932 cheese was included in the group. Fats includedibutter, lard, crisco, oleomargarine, salad oil, etc. Sugars include all sugars, syrups, molasses, jellies, jams and conOerves. Under fruits and vegetables are listed all fruits and vegetables, fresh, dried?rcanned, and pickles, olives and potato chips. Staples include all foodstuffs not feund in one of the other groups. They are:flours, cereals, crackers, baked goods, spaghetti, macaroni, n noodles, food accessories as vinegar, salt, etc., and tea and coffee. Cost per person per day: Of interest to many persons, though the tables do not include the information because percentage patterns are given, is the average cost per person per day or daily per capita cost. The cost per persan per day is always definitely set at a certain figure for each level with a 10 percent leeway. For the period 1922-29 the per capita cost for high legel was set at eighty cents and actual expenditures ranged from seventy-nine cents to one dollar with eighty- four cents as an average. The medium level was set at sixty cents and actual expenditures ranged from fifty-nine cents to seventy cents with sixty-four cents as an average. The low level was set at thirty cents - 11 - and actual expenditures sanged from twenty-seven cents to thirty-five cents with an average of thirty-one cents. In all three levels the average fell within the required range. The cost of food index for that period fluctuated but little which fact places the above costs on the same price level. During the period 1930-33 the cost of food index shows a constant decrease going from 147.1 in 1930 to 100.1 in June 1932 and to 90.4 in April 1933. TABLE 1 PER CAPITA ALLOWANCES AT DIFFERENT LEVELS 1931 “E 1932 ' Y 1933 Suggested uggested 931 Amounts Suggested"l93l Suggeited’ Level Amount Amount at 1932 Amount Amounts at 1938 Price Level 1 Price Level l_i High $.80 $.75 3.674 $.70 3.596 liedius $.60 3.50 4.505 $.45 3.447 Low $.30 $.25 $.252 $.20 $224 The above table states clearly the suggested amounts of each level of the three years represented and also shows the relationship of the suggested figures to prevailing prdce level. It is evident that the high level allowances for both 1932 and 1933 are greater than they would need to have been according to the cost of food index for those years. The realization, however, that costs of luxury foods such as are used on high level did not necessarily dr0p as much as the more common and staple foods did perhaps justify placing the high level allowance higher than the cost of food index indicates, fer it must be remembered that - 12 . the f00d index is derived from the costs of the staple and ordinary foods rather than the luxury class foodstuffs. The low level for 1933 was set at twenty cents rather than twenty- two cents because of the mathematical difficulties involved when other than “numbers are used. Typical menus: The menus are planned by the students and checked by the instructor. Those accepted menus are filed with other record cards and kept for future reference. The typical menus given in tables 2, 3, 4 were for early spring in the case of all three levels - March, April and may being the months represented. Breakfast was a fairly standardised meal and in the case of the low and medium levels very similar. It consisted of fruit, toast, and coffee or milk. To these dishes a cereal or egg was added fer high level. Luncheon was a lighter and simpler variation of the dinner menu and for low and medium havels usually consisted of a main dish, a salad or dessert, bread and butter, and a beverage. The luncheons for high level included both a salad and dessert in addition to the dishes given for low and medium levels. The dinners for low level were composed of a meat dish or substitute, usually potatoes, one other vegetable or salad, bread, and usually a dessert. The dinner menus for medium and high levels did not necessarily consist of a greater number of dishes, but instead of more expensive ones than those for low level. Always during the high level period one three course dinner was served, while the other dinners were rather elaborate two course meals. _ 13 - TABLE 2 LOW LEVEL MENUS g .‘T' :T Breakfast Luncheon Dinner Oranges Vegetable Soup moat & Vegetable Pie Oatmeal Toast Peanut & Pea Salad Celery, Cabbage & Milk Whole Wheat Bread French Dressing Bread Baked Custard Apricot Sauce Rice - Raisins Whole Wheat Toast Coffee Baked Beans dc Tomato Whole Wheat Bread ‘ Baked Apple & Milk Carrot Loaf & Pea Sauce Baked Potato Cottage Cheese Salad Bread Plain Cake Lanon Sauce Stewed Figs Milk-Toast Coffee Macaroni & Cheese Stuffed Prune Salad Bread Braised Beef Heart Onion, Carrot, Turnip & Potato Corn Bread Almond Junket Cake Sliced Orange Oatmeal Patties Toast do Milk Escalloped Corn String Bean Salad Bread Chocolate Milk Chili Con Carni Spinach Bread Peaches & Gingerbread Coffee Prunes Poached Egg on Toast Milk Esca110ped Tomatoes Rolls Cake Tea - Lanon Swiss Steak & Onions mashed Potatoes Cabbage Salad Bread Bread Pudding 5: Top Milk ‘, Butter is included in all meals TABLE 3 MEDIUMEEVELMENUS ‘ Breakfast ‘ Luncheon f Dinner Rhubarb Johnny Cake Sliced Cold Ham mole Iheat Toast Iheatena-Ihole Milk Strawberry Jam Cottage Cheese, Green Pepper 6: Pimento Salad Baked Apple - Cream Tea Potato Chips Whole Wheat Bread Canned Peas Chocolate Cookies lint Sherbet Coffee Sliced Oranges Cream of Tonto Soup Baked White Fish Bran Spinach 3. Egg Sandwich Tartar Sauce Bye Toast Prune 5. Cottage Cheese Riced Potatoes [ilk Salad Buttered Beans Cracked Wheat Bread Orange Charlotte Coffee Fresh Fruit Cheese Boll Broiled Pork Chips Scrambled Egg do Bacon Potato Salad Buttered Beets Pecan Rolls Celery Sandwich Bye Bread Coffee Fruit Triffle Head Lettuce - Milk T.I.Dressing Strawberry Tapioca Pudding Grapefruit Baked Sweet Potato Rice 3. Heat in Green Poached Egg on Shredded Wheat Biscuit Whole Wheat Toast Coffee Cold Boiled Ham Rolls Fruit Salad Milk Pepper Cases - Baked Onions Ihole Wheat Bread Cucumber Salad French Dressing Ice Cream Tea Rice with Dates mole Iheat Toast lies Foe Celery with (meese Sauce on Toast Prune Whip Creem Becalloped Egg on Peas Baked Potato Baking Powder Biscuit Grape Jelly Cabbage Celery Salad Fresh Fruit Coffee W ‘ Butter is included with all meals. - 15 - TABLE 4 HIGH LEVEL MENUS ‘ Breakfast ‘ Luncheon‘ ‘ Dinner Fresh Pineapple Rolls Rice Crispies & Cream Cocoa - Coffee Creamed Tuna Fish & Peas on,Toast Fresh Tomatoes Sliced Filled Cookies Orange Egg No 3 Chicken Broth - Wafers Leg of Lamb - Mint Jelly Parsley Potatoes Corn Niblets Tiny Parker House Rolls Fresh Asparagus Salad Olives Celery Peppermint-Stick Ice Cream Vanilla Cookies Grapefruit & Cherries Baked Eggs Date muffins Coffee Cold Boiled Ham a Tomatoes Lettuce Sandwiches with Pickles Whole Wheat Bread Chocolate Souffle with Cream Hot Coffee Malted Milk Liver a Bacon with Pineapple Potatoes au Gratin Baby Beets Buttered Whole Wheat Rolls watercress Salad - French Dressing French Pastry Strawberries on Shredded Wheat Cinnamon Rolls Toasted Coffee Egg Salad Clover-Leaf Rolls Baked Apples with Cream Dutch Cocoa Cold Lamb Potato Salad & Tomatoes Buttered Asparagus Hut Bread Méringues filled with Peaches & Topped with Whipped Cream Jasmine Tea Large Glass of Orange Toasted Cheese a Bacon Steak & mushrooms Juice Sandwiches mashed Potatoes Fbamy Omelette Fresh Buttered Asparagus Fresh Peas Pecan Rolls Date Bars Whole Wheat Rolls Coffee Ginger Ale Float Celery, Radish, Green Pepper and Cucumber Salad Fresh Strawberry Pies with Whipped Cream Grapes Lobster Salad Broiled Whitefish Eggs a la Buckingham Potato Chips Horse Radish Sauce Coffee Hot Rolls-Ginger Pear Buttered Green Beans n: Jim Hot Chocolate ’ Butter is included in all meals Parsleyed New Potatoes Celery Padishes Cheese Crackers Coffee -16- B - Organization of Home management Houses The groups in every case are composed of students and one home economics instructor. While the average age of each group is not known the majority of the girls are within the age limit of 19 - 23 years. The groups vary in size from six to ten persons. The average for the period 1922-29 being 8.9 persons and for the period 1930-33 being 7.6 persons per group. The size of the group decreased in the later period with the Opening of a second house in 1931. To afford the students actual practice and contact with variations in types of meals and food at different income levels each student is given one of the three levels - low, medium, or high, as a basis for her food budget. Each level is represented at least once in each group and as many more times as the number of students in the house make it possible or necessary. The student planning the menus attempts to keep the food costs within the stated price range and in the majority of cases is successful. The periods for which one particulat student plans the meals and purchases the food have varied from three to six days in length. In every instance the menus and purchase lists are originally made Out by the student in charge of that particular phase of’the work. These are discussed with the instructor and corrections made before purchasing is done. With exception of staples and sugars foodstuffs are purchased only in quantities needed during the period managed by one particular student. Staples are, however, purchased in quantities such as 10 pounds flour, 5 pounds sugar, 1 peck potatoes, 1 quart salad oil, etc. At the beginning'of'the period an inventory giving - 17 - quantities and monetary values of foodstuffs on hand is given the incoming'manager by the outgoing one. At the close of the period, the manager, in addition to a revised inventory, leaves on file the cost of foods she has purchased classified as they are in this study and recorded on a permanent summary card. A separate sumary card is kept for each group. Copies of all menus are also filed. Prior to 1931 the only definite nutriflonal requirement was a pint of milk per person per day. In the fall of 1931 several more requirements were added which have, no doubt, affected the food pattern of all levels sufficiently to warrant being given in detail. They are: Per person per day:- 1 pint milk, 1 egg, 1 serving whole grain cereal, 2 servings vegetables besides potatoes, and 2 servings fruit per day. Definite suggestions and requirements for the three levels were also made in 1931. In each case starred items are required. Some of the requirements were made to secure variety and not especially because they typified one level more than another. For the minimum or low level: 1. No expensive meats or fish - not many medium priced ones. Use of meat extenders and meat substitutes. 2. Cheap fruits and vegetables. 3. Sufficient carbohydrates to supply most of the calories, such as meat dressings and starch puddings. ‘4. One cottage cheese or Cheese main dish. Fbr the moderate level: 1. Half of the meats or fish of the expensive variety. 2. More fresh fruits and vegetables (not canned). 3. ‘4. - 13 - Accessories occasionally such as jellies, olives, etc. Veal For the high level: 1. I. 3. 4. 5. ‘6. ‘7. ‘8. ‘9. more interesting breakfasts but only 2 courses. More expensive meats and fish, but not all of them such. Good brands of canned goods - all foods of high quality. Accessories such as olives, etc. Unusuallfoods as artichokes, imported cheeses, etc. Lamb. Liver. Sea-food. One three course dinner. The foregoing suggestions and requirements account for the appear- ance of certain foods in the list of those purchased for the three levels and can be said in some instances definitely to affect selection. is This fact especially well brought out in the analysis of the meat, fish, and fowl expenditures, which is found in section B of'chapter III. C - Limitations of Study There are certain limitations to the study and also some factors peculiar to it. Perhaps the outstanding limitation is that it is not a study of a typical family group in either age or sex composition. The fact that no men were included in the groups may, to some extent, \ have made the meat expenditures lower and those for fruit and vegetables higher than they would otherwise have been. - 19 a The groups sight, however, be compared to a family having children 18 - 23 years of age and one in which the father does office or work not requiring physical labor. The records from which the data were taken were those of food purchased and not of food consumedl. Tables given later on in the study will disclose the fact that because of this the low level pattern is not as accurate as it should be. The widest variation was found in the case of staples and because, in comparison, more staples are used on the low level than on either of the other two, the patterns for the low level are the least exact. Another limitation is found in that the more authentic study is limited in the number of cases, while the larger study containing a greater number of cases is not so accurate. As was stated in the foregoing paragraph this fact applies particularly to the expenditure patterns of the low level. The study is of groups whose dietary was planned by girls who had had some training in nutrition, meal planning, and food preparation and checked and supervised by a woman also trained in the same fields. These facts make it a study different from one of the usual family group studies where the person doing the meal planning and food purchasing may or may not be a trained person and in the majority of cases is not. Occasionally checks have been made to detennine the nutritional require- ments of the meals served at the home management houses and they have always been positive, 1 Except those used in the more detailed study. - 20 - Another factor peculiar to this study is that any actual costs amounts given are on the individual meal or daily basis rather than a weekly or monthly one. This basis was adapted because the person charge of the meal planning and food purchasing changed rather fre- quently. 01' 011 CHAPTER III FINDINGS The findings of‘this study are divided into two main divisions. Part A is a general analysis of all data used while part B is a more intensive study of a fewer number of cases. The first section of part A gives patterns of percentage dis- tribution for the two periods 1922-29 and 1930-33 and a general weighted average pattern representing both periods. The remainder of part A is demoted to the effect of certain factors upon the percentage distri- bution of the various foodstuffs. The factors include: establishment of'more definite nutritional requirements, changes in classification of foodstuffs, season of'year, and size of the group. A.- General Study 1 - Patterns of Food Expenditure Percentage pttterns of the food expenditures for the two periods into which the data for this study were grouped and a general pattern obtained from the weighted averages of those patterns Just mentioned are given in tables 5A, 5B and 50. The analyses of them discloses similarities and differences. A comparison of the different levels for each period brings out definite trends in going from low to high level. The percentages for milk and cream decreased by as much as 4.5 per cent between levels and not less than 3.2 per cent. In the 1930-85 period and general patterns -21- -22.. TABLE 5 PERCENTAGE PATTERNS OF‘FOOD EXPENDITURES AT DIFFERENT LEVELS A 1922‘1929 Level Low Medium High Nimber cases 21 21 21 -. per cent per cent per cent Items 1c.* Milk - Cream 18.8 14.5 11.3 Heat, etc. 22.9 26.6 29.3 Fats 14.1 12.5 9.9 Sugars 5.0 5.5 5.3 Staples 1 14.2 11.0 12.3 Fruits - Vegetables 25.0 29.9 31.9 V 100.0 100.0 :______:100.0 B 1930-1933 Evel Low Medium High ‘Eumber Cases ___ 69 69 69 per cent per cent per cent Items Emir - Cream 17.8 14.1 10.“? 1198.13. atCe 20s? 2406 2809 Fats 1007 8.2 6.0 Sugars 3.8 4.3 4.8 Staples 15e9 14e3 15s]. Fruit - Vegetables 33a]. 34e5 34s? 100.0 100.0 100.0 C General Table - 1925:1933‘ Level Low ‘ Med ium High Number Cases 90 9O 90 per cent per cent per cent Items Milk " Cream 18e0 14e2 10e5 Meat, etCe 2103 2501 29.0 Fate 11e5 9e2 609 Sugars 4-01 4e6 4e9 Staples 13.9 13.5 14.5 Fruits - Vegetables 31.2 33.4 34.2 100.0 100.0 100.0 ‘ Obtained from weighted averages of tables 5A and SB. The percents of table 5A were multiplied by 21 and those of 5B by 69. The total; of these two products was then divided by 90 to obtain the percents given in table 5C.~ This was done for the percents of each item of tables 5A and 53s «.23- the decreases from low to medium, and medium to highwere closely identical being 3.7 per cent and 3.8 per cent in both cases. The percentages for fats displayed a trend similar to that of the milk and cream. The decreases of the period 1922-29 were 1.6 per cent between low and medium levels and 2.6 per cent between medium and high. The decrease oi the 1930-33 period from low to medium was 2.5 per cent and from medium to high was 2.2 per cent. The decreases in the general patterns of food expenditures between low and medium level and medium and high level were 2.3 per cent in both instances. All decreases for fats were, therefore, very similar. The definite decreases of milk - cream, and fats as prOgression is made from low to high level can be accounted for by the fact that the higher levels had a larger total expenditure and did not have to Spend such a large portion of that total in order to meet the quantitative milk require- ments or to have enough cream, butter and other fate to make possible the preparation of meals of the standard desired. The percentages spent for meat increased in going from low to high level. The increases from low to medium level lacked .2 per cent of being the same for both periods. A greater variation. was shown from medium to high level, the increase of 1922-29 being 2.7 per cent, and that of 1930-33 being 4.3 per cent. The general pattern of food expenditures gave the same decreases in meat percentages between low and medium, and medium and high levels. These trends, of an.increase in the meat expenditures, emphasize the food likes of the individuals planning the meals. little doubt remains as to preference for inr - 24 - creased amounts and better cuts of meat over smaller amounts and the inexpensive, not so easily prepared, less appetizing cuts. The extra money might have been spent on.any of the other foods, but no requirements existed and the result of feed habits was shown. In the case of the fruit and vegetable percentages trends very much alike were evidenced in patterns of food expenditure of both periods and the general pattern. The period 1922-29, however, gave a much more marked increase from low to medium to high level than either of the other patterns did. This can be attributed to the fact that in the fall of 1931, the same fruit and vegetable requirements were made for all levels. Prior to that time the only quantitative requirement had been the daily pint of milk per person. The greatest difference between any of the levels of any of the patterns was between the low and medium levels of 1922-29. This increase was 4.9 per cent and can be accounted for by the fact that the low level fruit and vegetable exPenditure just made it possible to meet the nutritional requirements of two servings of fruit and two servings of vegetables besides potatoes per capita per day while the medium level per cent was greater and allowed a wider variety. The same was true of the high as of the medium level only to a larger extent. Again a food preference is emphasized. The food habits of the students Were such that they included more salads, more fruits and more vegetables as soon as the Opportunity presented itself. The staples and sugars both fluctuated between the levels and no definite trend was displayed in either of the patterns of food expenditure fbr the two periods. The general pattern did, however, show a gradual - 25 - slight increase as progression is made from low to high level in the case of sugar percentages. A very decided likeness was shown for the sugar percents of all three patterns of food expenditures. These percentages for the three levels of the three patterns ranged between 3.8 per cent and 5.5 per cent. That baked goods were included in the staples division undoubtedly explains the fact that slight increases for 1930-33 and the general pattern were shown in going from low to high levels. An analysis made in part B shows that on both the medium and high levels much more was spent fer baked goods than is possible on the low level. The existence of a very high standard food sh0p in East Lansing makes it feasible for mery excellent baked goods such as meringues, date bars, filled cookies, pies, cakes, nut breads, fancy and plain rolls, and etc. to be purchased as the money allowance permits. All of their goods are somewhat higher in price than other baked goods in the community, but quality justifies this difference. Were it not convenient for the girls to purchase this unusual quality and variety of baked goods they would do more baking themselves and undoubtedly decrease the percentages spent for staples on both medium and high levels. For the three levels of the three food expenditure patterns the largest percentage was spent for fruits and vegetables, with meat second. On both low and medium levels milk and cream were third and staples fourth except for the medium level of 1922-29 and in that case the fats exceeded the staple percentage. The high level in all instances gave staples third and milk fourth place. In all of the three levels fats were fifth and sugars sixth. The three different levels, therefore, - 26 - did nd;differ greatly when the relative importance of the prOportions spent for the various foodstuffs was considered. A comparison was made for the food eXpenditure patterns of‘different levels of the same year and for the same levels of the same year (see tables 25 and 26 in Appendix). Because, however, of the limited number of cases grouped by years the resulting patterns are not as reliable as those just discussed. The most outstanding trend brought out when a comparison for the different levels of the same year was made was an increase in the fr it and vegetable percentages after 1930. In the majority of cases all of the fruit and vegetable percentage expenditures were higher than those of any other. The few instances in wiich the above was not true the meat percentages exceeded that of fruit and vegetable. With one exception the sugar exp-nditures were less than any of the other five divisions. In all but two instances there was a decrease of the milk and cream expenditures and an increase in those of the meat as progression is made from low to high level for the patterns of different pearsl. (See table 26 in Appendix). 2 - Effect of More Definite Nutritional Requirements When these definite daily requirements per person: 1 pint milk, 1 egg, 1 whole-grained cereal, 2 vegetables besides potatoes, and 2 1 Note - The patterns of food expenditure for the low level are less accurate than those of either medium or high level. This is due to the fact that on low level larger preportions of foodstuffs classified under sugars and staples are used. These foodstuffs are purchased in comparatively large amounts and are more apt to carry over from one manager to another. THE EFFECT OF ESTABLISR-IENT OF MOPE DEFINITE REQITIREIENTS UPON PERCENTAGE PATTERNS OF FOOD EXPENDITURES‘ TABLE 6 A. Low Level lumber Cases Period Period of Period of June 1930 October 1931 _::: June 1931 may 1932 Items pper cent per cent Milk - Cream 17.9 t 18.0 W Heat, eto. 21.4 19.4 FCtI 1105 1105 Sugars 3.7 3.6 Staples 13.9 14.1 Fruits - Vegetables 32.0 33.4 Total 100.0 100.0 B Medium Level fiimber Cases 24 24 Period January 1930 September 1931 through through July 1931 May_l932 Items per cent per cent ifilk - Cream 14.8 14.1 Heat, etc. 25.3 24.4 Pets 902 70. Sugars 4.9 3.4 Staples 13.7 14.6 Fruits - Vegetables 8201 55e7 Total 100.0 100.0 __p C High Level iamberfifiases 24 " 24 Period January 1930 October 1931 Julyg193l May 1932 __ Items per dint ,per cent Kill: - Cream 11.9 9.6 Meet, etc. 30.0 28.7 Fats 7.3 5.5 Sugars 5e1 3.8 StCPICB 1302 16e4 Fruits - Vegetables 33.4 36.0 100.0 100.0 ‘ These requirements were established September 1931. - 23 - fruits were instituted there were several changes made in the percentage patterns as shown in tables 6A, GB, 60. In the case of the low and medium levels the percentages for milk changed but little. This constancy is due to the fact that the pint of milk per person per day had been required prior to 1931 while the other requirements made at that time were new. The milk percentage for the high level decreased 1.4 per cent after the date of the establishing of the requirements given in the preceding paragraph. The increased con- sumption of fruit and vegetables and cereals occurred partly at the expense of the milk per cent. For the three levels the preportions spent for meats decreased as did those fer fats and shgars on both the medium and high levels. Practically no changes were caused in the fats and sugar expenditures of the low level. The proportions for staples and fruits and vegetables were increased in the case of the three levels. The 3.2 per cent increase of the high level was the most pronounced one for staples. The fruit and vegetable increases were: 1.4 per cent for low, 2.6 per cent for high and 3.6 per cent for medium level. These increases of the staples and fruit and vegetable percentages were made at the expense of meats for the three levels and at that of fats and sugars for the medium and high levels. The decrease in milk for the high level mght also be noted here. 3 - Effect of Changing Classification of Foodstuffs (a) - Listing Cheese with milk instead 25 with meat. Somewhat surprising results were obtained when table 7 was analyzed. The milk percentages of the three levels remained the same or decreased instead of increasing as was expected. A 20 per cent decrease in local retail prices of milk, coffee cream, and cottage cheese, and a 33.3 per cent decrease for whipping cream explains, to some extent, the findings. The prices of meat fell, but not in the same proportion as did those of milk and cream. An exitination of‘the prices of’meat for the different periods from which the cases used were taken shows that the decreases in meat costs were between 15 per cent and 17 per cent.1 . The 2.2 per cent decrease for meat of the high level might have been due to the use of the more expensive cheeses on that level. That this could be absorbed by the milk and cream percentage and not cause an increase in that percentage is more possible because of the use of whipwing cream (which decreased in price 33.3 per cent) on the high level. The increase in the meat percentage of the low and medium levels with falling prices prevailing indicates either the use of larger quantities of meat or of more expensive cuts. (b) - Certain baked geods listed eeparatelxg- Since the winter of 1932 baked goods had been classified separately instead of being in- cluded with the staples as was formerly done. That the low level allowance permits but a very small proportion to be spent for baked 1 - Monthly Labor Review - June 19:53 - Table 2 - Average retail prices and index numbers of principal articles of food in United States fer year 1913 - 1932 - 1933, p. 1448. Nana no Had.“ 0A». 3:8 Au:- coakwnadao “on...“ ad! .0036 s «an 0.3 93 «.3 13 on; as... 92 to" «.2 93 ”.5 as: in. ease you aces new pace hum pace can ease new pace mod «53H 32 g 33 DE. 33 an: ~an 32. 32 “mm 32 a3. -32 2330 ~an Spflfimnfl e338 -mnfl has. mamahpsseu‘mnfl 93.3! 328 Ma 3 2 I 3 3 H 3 . neefiuepfln “mm _ 530m _ .3 Hownn .BESEE I Rock mo mwfimmadm fludgomfim homo .5de msHD mo Sana MHHE EHB mmmmmo 05 amHA Mo 8% E k "as - 31 - goods is shown by table 8. Onby .7 per cent of the total food expendi- tures was spent at this level for goods baked outside the home, while the medium level percentage was more than three times that and the high was nearly 7 times as great as the low level percentage. An analysis of baked goods made in table 19 of part B showing how the money Spent for baked goods at the different levels was subdivided helps to explain the rather large differences existing between the percentages of the three levels. That those of the two higher levels could be so much greater than that of the low was made possible because the total allowances were large enough to permit such. The natural tendency of the students was to purchase more baked goods, whenever possible, because such a practice means less time and energy spent in baking. When baked goods were listed separately in the low and high level patterns the total of baked goods and staples did not equal the staple expenditures for the period 1931 - 1932 which was the one just preceding ‘the time the new classification was instituted.‘ In both cases the rneat expenditures increased by an amount practically equal to the (iecrease of the staple-baked goods expenditure which indicates that the rneat expenditure increase was made at the expense of staples and baked goods. The medium level displayed a different adjustment. The sum of the beuced and staples expenditures for 1932-33 exceeded the staples expend- itttre for 1931-32 by 2.6 per cent. This increase was made at the expense of milk and sugars which decreased 1.7 per cent and 2.4 per cerrt respectively. o.ooH o.ooH o.opa o.ooH 0.00” o.ooa 53. I00: o.~ 0.3! h. III 308 coxdm n.wn o.mn n.mn p.00 ¢.¢n 0.3» unansweMo> I apashm m.a n.a~ m.uH H.nH o.eH o.aH .oaaeom N.“ e.e m.m m.e o.e o.~ semen o.n o.v n.m 0.5 o.m m.oH ovum «.mm o.~.m mém $3 0.3 mJH 6&0 .900: a.HH H.0H a.HH e.nH m.oH 0.5H scene a ma“: ance neg ance non ance non aces non vase non anoeuuen ul 2.83 mamanmnnu an u an In» N .732“ namuimnma «n3: Buuom o a m a a I o , :28 39.52 H33 gnaw 2:3 533% aspen son QEHBBE 909m mo mgssdm NudazMomMm muma 20mm. HflmafiHdem mnooo 32 22950 ozHEngo ho 9% Huh. 0 H.349 -33.. 4 - Seasonal comparison - When a seasonal grouping of records was made all levels displayed only slight fluctuations in percentage patterns except in one case when the medium level drOpped 5.4 per cent for June 1931 as compared with January - March period of the same year (see table 93). T1:18 variation may have been due to a divergence in the use of milk,cream, and ice cream or to the size of the sample for the milk requirements remained the same through out the two periods. The high level percentages for milk gave small increases for summer months as compared to winter,probab1y due to the use of more ice cream. Heat percentages at the low and medium levels evidence the same trends for all levels - a decrease in such expenditures during the stunner months. These decreases varied on low level from 2.1 per cent to 2.8 per cent and on medium from 1. per cent to 4.9 per cent. This 4.9 per cent decrease in the meat percentage was offset by 5.2 per cent increase in fruit and vegetable expenditure. The high level meat .xpenditures increased very slightly during the summer months. (see table 9C). In the majority of instances the fat percentages of all levels decreased during the summer season. The decreases ranged between 1.1 per cent to 4.4 per cent. (see tables 9A, 9B, 9C). This definitely indicates that fewer rich dishes were included in the summer menus and 18 a. usual practice considering that only students and women were 'Brwed. Only one exception exists to the statement that the percentages for staples were higher during the summer than during the winter months. a L vunllu Ta; . . V f'. .‘.)l N)»P'.51~Ei. ,....n - u - Tabla - 9 THE EFFECT OF SELSONS OF YJLR UPON THE PERCENTAGE PATTERNS OF NOD EXPENDITURES [ilk Meat Fats Sugar Staples 1700 8.2 Ink [0“ 20e0 ht. 6e 5 Sugar 4. 2 Staple. Fruits - K111: 10.4 h‘t 2998 2904 ht. 7.7 4.0 M ’8.0 108 Staples 1201 16.6 hut. - Vegetables 32.0 . his percentage is unusually high due to the purchase of a large quantity of maple syrup. -35- NO definite trend was indicated at all by the sugar percentages for in all cases they fluctuated both up and down. Fruit and vegetable expenditures increased during the summer months for both the low'and medium level patterns. The fact that more fresh fruits and vegetables can be obtained during summer and also that main dish salads were used more in summer accounts for this trend. Because it is customary on high level that out of season fruits and vegetables are purchased explains why the percentagasof this level were practically the same fer both winter and summer. The quantities used no doubt increased but the costs were less during the summer season and did not increase the percentage expenditure. 6 - Size of group as a factor in determining patterns of expenditure. As is shown in tables 10A, 103, 100 the size of the group did not consistently affect the pattern of expenditure for any of the levels. The larger groups did, however, spend less for fruits and vegetables than the smaller groups and in each level the group having ten and nine in number spent more for fats than the groups consisting of eight, seven, and six people. Evidently the difference in quantity buying’made possible by groups varying from six to ten in size was not enough to make any definite change in the expenditure pattern. Another factor enters into the pattern of expenditure for the groups of six persons. These cases were all taken from the latter part of the period and the tendency had been to increase the fruit and vegetable consump- tion as progression was made from 1922 to 1933. 11.... ii?” TKBLE’lO THE.EFFEOT OF SIZE OF GROUP UPON THE PERCENTAGE PATTERNS OF FOOD EXPENDITURE A Low Level 3 se er a a s Sugars tap es s - of Cases 4 Vegetables Total Grasp 10 8 23.0 23.1 12.5 Be: 13.0 85.1 100. 9 8 16.8 21.8 14.3 6.0 26.4 24.7 100. 8 8 17.2 17.71 10.3 3.0 19.6 32.2 100. 7 8 17.7 24.0 11.2 3.6 12.1 31.4 100. 6 8 17.6 2066d 10.3 2.8 16.4 32.4 100. __ B V ledius Level Sise 1 Huber 1111 Fat ts {Sugars} Staples . its - of Cases Vegetables Total Ore 10 J 8 16.1 24.6 11.6 3.3 12.3 33.0 100. 9 0 13.2 25s! 11s. 5e0 12a, 50.3 100. 8 8 14.6 23.7 9.9 6.2 14.7 31.0 100. 7 8 13.0 26.0 10.4 4.0 13.4 34.2 100. 6 8 13.7 22.6 7.4 6.2 17.6 33.6 100. C H 3' L070]. _ ‘ise Hum er * 1 ea ts F§EE:E:- Staples ui s - '- of Cases Vegetables Total my W 10 8 10.21 27.9 9.4 3.6 13.3 36.7 100. 9 8 9.8 27.7 8.9 6.7 16.4 32.6 100. 8 m 8 10.6 33.0 6.6 2.7 16.8 30.6 100. 7 8 10.3 27.1 6.7 6.8 16.1 33.0 100. 6 8 11.9 28.3 7.6 [.3 10.8 38.1 100. ii‘ [I tar... r 0 0 O a w e C O O O o . O O O O O . O 0 I e e L F O . O O I . C I O 0 w u I r O D e e I B - Intensive Study This section as the study is devoted to a check of the general patterns of food expenditures of part A.and an intensive analysis of the milk and creepy meat, etc., staples,and fruit and vegetable divisions of a fewer number of cases. l.- Check of accuracy of general patterns. In order that a more accurate and intensive study could be made for a given number of cases, an inventory check was made of the six records used for each level. Deductions were made for fecdstuffs purchased and not used and additions were made for foodstuffs used which were on hand at beginning of each period. All data given in this part of the study are reliable in that they more nearly represent consumption than purchases. There is, however, a weakness in that the size of the sample is much smaller than the sample of part A of this study. Percentage patterns were first worked out for the eighteen records as given on the sunmary cards. The percentages were next calculated after corrections given in the foregoing paragraph were made. The first patterns are classed.as original and the latter as corrected.(see table 11). A general analysis of the three original and three corrected patterns of food expenditures discloses more inaccuracy in the pattern of the low level than in either of the other two. The greatest variation of the corrected from the original in all three levels was 6.7 per cent 0.00H 0.00m 0.00H 0.00H 0.00m 0.00H — 0.00H 0.00H 0.00H «.0» «.00 «.0» «.00 H.0n «.00 «.an 0.00 0.00 meanspewe> u wanna n.0n 0.0m n.0a 0.0H 0.0H 0.0H 0.0a 0.H« 0.0H moanepm 0.3 o.» H.« o.« 0.n H.e H.e m.e m.” enemsm 0.0 0.0 0.0 «.0 «.0 «.0 m.HH 0.0 0.0 each 0.0« ¢.m« m.0« H.m« m.o« 0.H« n.H« 0.0a n.0« .opo .pee: n.0H 0.HH 0.«H «.ea n.«H 0.0a 0.0a n.0H .ovo .aseno I AH“: MMoppdm Heaps maven naevH omeuo>c.wowooanon as may menses cepeouuom Hacmeuo msaepe cowooaacw chfiMqu as." snow onEdmLHHosm a 300 0H .50 A030 H3230 o H 50 t, 2350 l noneo no 00 0 o 00 0 o a 00 0 ~11 0 nopssz ”mean a an Hoboa suave u Ho>on non aspen HM Hands nflNDBthflmufl noo— ho ”amnesia nodfluflomflm ho IoaHmdfilbo - 39 - for staples of the low level and the least was .4 per cent for fate of high level. In every instance, except those of the fruit and vegetables, and sugar percentages, those of the low level evidenced the greatest ‘ variation.(see table 11). The medium level, as a whole, varied the least from the original, but the variations of the high levels were not enough greater to make it necessary to conclude that the high level patterns of section A are less accurate than those of the medium level. The marked variations in the percentages for meat for the different patterns of the three levels occurred because the costs of meat did not. change while the total expenditure costs did. 2 - Daily per Capita Costs of Foodstuffs. Per capita costs are given instead of the cost per individual male unit or any other type of unit because the groups from which records used were obtained were composed entirely of women and the majority of them were of the same age. For the period of February to June 1933 with an allowance of so cents per person per day on low level, 45 cents on medium, and 70 cents on high level, we find the cost distribution of foodstuffs as anticipated. In each case the quantitative requirements given in the introduction were fulfilled. The difference between.1ow and medium levels in the amounts spent for milk were not so great. The allowance at high level for milk, cream, etc. was, however, twice that of the low level. It is significant to note that the daily per capita meat expendi- tures are practically doubled in going from low to medium and from m. Ti. w .a,...1rp".th:uis. 2,. w 6:” ,5 V.‘ - 4o - medium to high level. (see table 12). The daily per capita costs of fats increaseiby 75 per cent in going from low to medium level, and by 28.8 per cent in going from medium to high level. The costs of sugar for the medium and high levels were very much the same and are both more than twice that of the low level. It is rather surprising to find that at the high level .053 cents more was spent than at medium level and .075 cents more than at low level for staples. The fact that baked goods are included in the staples divisions probably accounts to a great extent for this tendency. The daily amounts per Capita fer fruits and vegetables at the different levels immediately explains why no expensive feeds of this type are possible at low level standards and only a few at medium in comparison to the high level. 3 - Analysis of expenditures within food groups. Comparatively little information is available concerning the analysis of expenditures within food groups and for this reason the data contained in this section of the study were compiled. Detailed analyses of the expenditures of the milk and cream, meat, etc., staples, and fruits and vegetables groups are given. (a) Milk and cream. The manner in which the milk and cream expenditures were subdivided is significant in showing the limitations of the low level and the possibilities of the other two levels as well as stressing certain likes and disliked of the students. -41- TABLE 12 DAILY PER CAPITA COSTS OF CLASSIFIED FOODSTUFFS OF DIFFERENT LEVELS Number umber ru s an Level Cases Individual1 llilk Heat Fats Sugars Staples Vegetables Meals ‘ ___ ost 50st Cost Cost Cost Cost Low 5 57: $.041 $.04: $.020 ton hose $.oss liedi 6 543 e058 e098 0055 e028 0078 0176 High 6 644 .083 .178 .043 .025 .131 .240 - 42 - 0n low level the entire amount spent for foodstuffs of this group was divided between milk and cheese. The medium and high levels included in addition to milk and cheese, cream, ice cream and small quantities of malted, chocolate and condensed milk. The percentage spent for milk at low level was twice that of the medium level and about two and a half times that of high level. However, the actual amounts spent did not vary to any great extent from level to level. The percents and costs of both whipping and coffee cream were very similar for the medium and high levels. The percents spent for cheese of the three levels varied by no more than 1.7 per cent, but the costs were not very similar, the low level being three-fifths of the medium and thres-sevenths of the high level. The high level percentage spent for ice cream exceeded the medium by 11.1 per cent, while the high level cost was more than twice that of the medium level. (see table 13). The higher total costs of this group of foodstuffs for the medium and high levels as compared to low were due to the use of coffee and whipping cream, more expensive cheeses, and ice cream and not to an increased consumption of milk or cheese. This confirms the Opinion that when more money can be spent it will be spent for the above mentioned foodstuffs and not for greater quantities of the required milk. Mere milk was used on low level than on either medium and high levels because soups, cream dishes, and puddings having milk founda- vtions are frequently part cs a low level menu. (see table 14). The relationship between the cost per pound and the number of ‘D‘- man. ~o.o em.m «.n .oo.H ‘.a o... co om.n «as e swam «an. 3.5 .8.” sun :4 «.5 no. mém as.» use a. -938— :é o.o «a. w an .I o 0: In 0 S. 3.3 as e .3 much 0.33 WW5: om: 0.33 new pnooaussom i233 35miune£ 33m.,auno£ 3.25 iunomum cases H38. H33. deuce fiance Hescupaug neaeo Hosea 33% 6.3.5 an! Been common uhh asp-5h homes 23." a. .3 £93.58 no mung E