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FOOD SHOPPING PRACTICES OF TWENTY-FIVE FULL-
TIME HOMEMAKERS AND TWENTYeFIVE EMPLOYED
HOMEMAKERO

by
CHARLOTTE a. HOLM

A PROBLEM

Submitted to the College of Home Economics
Michigan State University of Agriculture and
Applied Science in partial fulfillment of
the requirements for the degree of

MASTER OF ARTS

Department of Home Management
and Child Development

1958

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ABSTRACT OF PROBLEM

Over a periOd of years the employment of women in the
labor force has become increasingly respected. Added expenses
which might arise as a result of the employment is one of the
considerations to be taken into account for a homemaker who is
contemplating Joining the labor force. One facet of the added
expenses which has received little attention is an increase in
the costs of feeding the employed homemaker's family. In this
study the researcher has attempted to collect data and analyze
some of the aspects of the problem of feeding the family in
relation to these hypotheses:

1. Employed homemakers buy more mixes and prepared foods
than do full-time homemakers, who tend to buy more of
the basic ingredients from which foods are made.

2. Employed homemakers in general spend more per person
for food than do full-time homemakers.

3. Employed homemakers plan and make shopping lists
more completely than do full-time homemakers.

The data for this problem were obtained by interviews
and check lists filled out in the supermarkets. The sample cone
sisted of 25 employed and 25 full-time homemakers and was drawn
from that of a larger study on "The Use of the Managerial Process
in Food Buying" under the direction of Mrs. Carol O'Brien. The
sample for the larger study was obtained by the random sample

method.

There were twice as many children in the families of
full-time homemakers as there were in the families of employed
homemakers, but the number of adults in the families of the two
groups of homemakers was approximately equal.

Generally speaking there were few noticeable differences
between the two groups of homemakers in the kinds of food pur-
chased. This is in line with the study done at Cornell which
was reported by Rollins (2). The widest difference between the
two groups of homemakers appeared in the category of unprepared
cereals. Eleven of the 25 full-time homemakers made purchases
in this category, while three out of 25 employed homemakers
made such purchases. Another difference occurred in the cate-
gory of slow-cooking meats, in which eight full-time homemakers
made purchases in contrast to 14 employed homemakers who made
such purchases. In the category of fast-cooking meats there
was a differential of four cases (20 full-time homemakers con-
trasted against 16 employed homemakers).

The employed homemakers spent 42 cents more per person
than did the full-time homemakers for the shopping trip under
consideration. However, entire food costs were not studied.

There was no notable difference between the two groups
of homemakers in the amount of planning that was given to the

shopping trip.

It.

 

ACKNOWLEDGMENTS

The writer of this problem wishes to express her deep
appreciation to her advisor for this problem, Dr. Beatrice
Paolucoi, and to Dr. Irma Gross, and to the director of the
larger study, Mrs. Carol O'Brien for their patience, encourage-
ment, and interest in this problem, as well as for their very
helpful and concrete suggestions. The writer is also very grate-
ful to the women who OOOperated in this study by allowing us to

interview them. Their cooperation made this study possible.

 

 

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TABLE OF CONTENTS

Page
INTRODUCTION..... ...... ...... ................ ......1
Background Information .................... ....5
Definition of Terms ...... .. ............ .......6
PROCEDURE....... ..... ... .............. . ........... .8
Description of Sample ........ .................8
ANALYSIS OF FINDINGS................. ......... ....12
FamilieSOOOOOOO0.0...000.0000000000000000000012
Kinds of Food Homemakers Purchased. ....... ...14
Amount of Money Homemakers Spent ........... ..27
Shopping Lists of Homemakers... ............ ..29
summRIOOO0:00.0000000000000.00.000‘000 0000000000 0.32
LIST OF REFERENCES........ ...................... ..54

APPENDIX ........... ...... ..... .......... ..... .....55

-11-

LIST OF TABLES

Table ‘ Page

1. The Average Number of Persons per Family of Full-
time and Employed Homemakers ................ ..........12

2. The Ages of Family Members of‘ Full-time Homemakers
and of Employed Homemakers................... ........ 13

5. The Number of Hours Worked by the Twenty-five Employed
Homemakers............. ................. .. ...... ......14

4. The Number and Percent of Full-time and of Employed
Homemakers Purchasing Slow-cooking Meats... ........ ...l5

5. The Number and Percent of Full-time and of Employed
Homemakers Purchasing Fast-cooking Meats.. .......... ..l5

6. The Number and Percent of Full-time and of Employed
Homemakers Purchasing Fully Prepared Meats............16

7. The Number and Percent of Homemakers Purchasing
Canned Fruits and Vegetables........ ..... . ..... . ...... 17

8. The Number and Percent of Homemakers Purchasing
Frozen Fruits and Vegetables.. ................. .......18

9. The Number and Percent of Homemakers PurchaSing
Fresh and/or Dried Fruits and Vegetables. ....... ......19

10. The Number and Percent of Homemakers who Purchased
Fully Prepared Baked Products.........................2O

11. The Number and Percent Of Homemakers who Purchased
Partially Prepared Baked Products ........... ..........2O

12. The Number and Percent of Homemakers Purchasing
Unprepared Cereals ......... ................ ...... .....21

15. The Number and Percent of Homemakers Purchasing
Fully Prepared cerealsoOOOO ........ 0.0.00... 00000 00.0.22

14. Summary of Previous Tables in Relation to Hypothesis
One: Employed Homemakers Buy More Mixes and Prepared
Foods than do Full-time Homemakers ............ . ....... 25

15. The Amount of Money Spent by 25 Full-time and 25
Employed Homemakers.. .......... . .................... ..28

.-4Al

 

 

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Tables Page

16. The Number of Shopping Trips per Week Made by Full—
time and Employed Homemakers.............. ....... .....29

17. The Amount of Planning Reported by Two Groups of
Homemakers................................... ..... ....50

INTRODUCTION

During World War I the appearance of women in the labor
force became increasingly accepted. This gave impetus to a
trend which has not yet subsided. Newsweek (l) recognized this
in saying,

Working mothers are nothing new: Nine out of ten U.S.

women are likely to hold a Job at some time. Increas-

ingly, the suburban housewife with above-average

income goes to work as this becomes more respectable

and offices and factories move nearer her home.

"The implication used to be that the husband couldn't

feed her,“ says a Labor Department expert in washington.

“Now it's that she's too bright to confine herself

to diaper-washing.“
This change in society's attitude has raised questions for many
wives. Should she go to work or continue to stay at home? Do
her activities in the home contribute as much to the family's
goals as would her income if she were employed? As with many
other questions, there are various factors to be considered
before arriving at a decision. One factor, often given as a
reason for working is that of increasing the family's income.
In considering the economic aspects of working women, one is
often confronted with answering the question, "Is it really
profitable for women to work?" One factor to be considered
in answering this question is that of the added expense, if
any, which results from the employment of the wife. Additional
costs for transportation, clothing, professional eXpenses, and

child care can be calculated with some degree of accuracy and

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Additional costs for food are more difficult to compute and
compare. Increases in the costs of feeding the employed home-
makerts family is one area in which, to date, little conclusive
evidence has been collected.

It seems that a need must be widely felt and recognized
before studies are undertaken to discover the factors which
determine or influence a problem. While the problems concerned
with feeding the family of the employed homemaker are not recent,
there is a dearth of studies and information dealing with this
topic. More specifically, there are to date very few studies
indicating 1) whether the employment of the homemaker increases
or decreases food costs, or whether it leaves food costs unaffected:
2) whether employed homemakers buy different types of food than
do full-time homemakers; and 3) whether employed homemakers plan
more completely for food expenditures and make lists more exten-
sively than do full-time homemakers.

The researcher was primarily concerned with these questions.
In this study she proposed to collect data and analyze the problem
of feeding the family in relation to these hypotheses:

1. Employed homemakers buy more mixes and prepared foods

than do full-time homemakers, who tend to buy more of
the basic ingredients from which foods are made.

2. Employed homemakers in general spend more per person

for food than do full-time homemakers.
5. Employed homemakers plan and make shopping lists more

completely than do full-time homemakers.

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Background Information:

In response to a letter of inquiry to Dr. Mabel A.

Rollins, (2) Head of the Department of Economics of the House-

hold and Household Management at New York State College of

Home Economics at Cornell regarding a study underway at Cornell

on 'Practices of Employed Married Women in the Labor Force With

Children in the Purchase of Food and in the Use of Equipment for

Its Preparation“, Dr. Rollins reported the following findings:

1.

4.

Women employed in the labor force did not buy as
much of the prepared foods or the semi-prepared foods

as did the women who were fullatime homemakers.

. Women in the labor force did somewhat more preparation

of food ahead of time than did the women working full-
time at home; and that counting in lunches that were
packed at home, employed women had almost as much
responsibility for meal preparation as did the full-

time homemakers.

. Women in the labor force did not purchase as many

fruits and vegetables as did the women at home full-
time.

A number of homemakers kept a list only of staples
needed. They might or might not take this to the store
with them when they went -- the mere writing down of
these items put them in their memory.

There was no apparent tendency for homemakers not in
the labor force, and presumably able to shop at any

time of day, to avoid the congested hours.

 

 

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6. The households of women employed in the labor force
were not any smaller than those of the women not in
the labor force, but they contained many more adults
and many fewer small children.

Mississippi State College (3) is currently in the process
of analyzing a study of "Changes in Family Food Purchase and the
Use Practices Following the Gainful Employment of the Wife", in
which differences in types of foods used are emphasized. Unfor-
tunately, their analysis is not yet far enough along for them to
report any findings.

Calla Van Syckle (4), professor in the Division of Home
Economics at State College of washington, found in a study on
“Food Management Practices in an Industrial City" that:

1. Four out of ten homemakers (46%) budgeted for food
supplies, and that nine out of ten (90%) who did
budget found that the budget worked all or most of
the time.

2. The weekly food budget ranged from $7.50 in a
family of two to $50.00 in a family of eight. The
lowest rate per person per day was 32¢ in a family of
eight, and the highest rate was $1.78 per person per
day in a family of two.

In a study done by Eleanor Anne Ward Broman (5), "A Time
and Cost Study of Shopping Practices and Meals on Three Levels
of Preparation', it was found for a family of three that the
average daily cost per person was $1.50 for commercially prepared
food, $1.26 for partially prepared food, and $1.02 for home pre-

pared food.

a.»

-5-

Dr. Irma H. Cross (6), head of the Department of Home
Management and Child Development at Michigan State University
found in a study on "Home Management of Working and Non-Working
Homemakers With Young Children" in relation to the use of
commercial products that:

1. “There was only slight indication of greater use of
home-made products by the non-working homemakers, but
the working mothers made more occasional use of mixes
and completely prepared products...

2. l'Sixty-—seven percent (67%) of commercially frozen and
canned fruits and vegetables were never used by the
non-working wives. In comparison, only 39% were never
used by working wives.

5. "Seven reports of use of fully prepared frozen foods
were given by the twenty-two working wives, compared
with two out of the twenty-two by non-working wives."

Florence S. Walker (7) indicated in a study done at Ohio
State University, on “Some Management Practices in Homes of
Thirty-Five Employed Homemakers, Columbus, Ohio, 1952' that the
most commonly mentioned changes in food patterns among the employed
homemakers was toward the use of quicker-to-prepare foods, such
as fried foods rather than stews or roasts, and the use of the
already prepared foods.

The findings of the studies reported by Gross (6) and
Walker (7) tend to support Hypothesis One, while the findings
reported by Rollins (l) tend to refute this hypothesis.

 

 

 

 

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Definition of Terms:

In this study the following words and terms will be
interpreted to mean:

Prepared foods refers to those foods which are purchased
fully prepared and ready to eat without any further attention.
Examples of foods which would be included in this category are
bread, crackers, cakes and cbokies which are already fully baked,
potato salad, Jello salads of various types, canned meats and
fish and cold cuts.

.Eiggg refers to those products in which some but not all
of the ingredients have been mixed before purchase. This includes
cake mixes, cookie mixes, ice cream mixes, pudding mixes, pie mixes,
and gelatin mixes.

Partially prepared foods refers to those products which
have been partly prepared before purchase, but which require
further preparation before they are ready to eat. Examples of
this category are canned and dried soups, frozen foods which need
to be heated or cooked before being eaten, evaporated milk (which
is usually used in baby formulas or in cooking, rather than used
as milk for drinking after being diluted), and dry milk solids.

Homemaker refers to any woman who keeps house and maintdns
a home, whether for herself alone or for a larger family.

Full-time homemaker refers to a woman who is not gainfully
employed in the labor force and who maintains a home.

Employed homemaker in the context of this paper refers to

 

a woman who is gainfully employed in the labor force and who also

maintains a home.

 

 

 

.—

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-7-

Planning refers to whether or not the women had Shopping
lists with them when they came into the supermarket, regardless

of the completeness or specificity of the list.

PROCEDURE

The data for this problem were obtained by interviews
and check lists filled out in the supermarkets. This method
was choSen because an earlier study of research methods in home
management conducted at Michigan State University by Gross and
others (8) indicated that more satisfactory results were possible
throughrthe interview rather than the questionnaire or the diary
technique. The interviewing was done as part of the larger study
on "The Use of the Managerial Process in Food Buying“ under the
direction of Mrs. Carol O'Brien of the Department of Home Manage-
ment and Child Development at Michigan State University during
1957.

Description of Sample:

The sample for this study was drawn from that of the
larger study mentioned above and consisted of the chronologically
first 25 employed homemakers and the first 25 full-time homemakers
interviewed for the larger study. The sample for the larger study
was obtained by the random sample method.

The initial interview in the supermarket was done in pairs.
While one interviewer was talking with the respondent, the second
interviewer used the Grocery Check List, Form C, (See Appendix)
to check the amounts and the kinds of food which the reapondent
had in her grocery basket. The Grocery Check List, Form C, was

-8-

-9...

developed Specifically for this problem by the writer and included
the total amount of money spent, categorized lists of common foods,
and a blank space at the bottom in which could be written the foods
that were not included on the lists.

The Grocery Check List, Form C,.(See Appendix) was developed
from the Michigan State UniverSity Weekly Consumer Food Purchase
Diary which is currently being used in a study directed by Gerald
G. Quackenbush, Department of Agricultural Economics. Since Dr.
Quackenbush's list was much more detailed than was feasible or
necessary for this study, some of his items were omitted and other
items were regrouped under more inclusive categories. For example
cooking aids such as salt, baking powder, and the like were all
grouped under the heading "staples“. In the second rough draft
the items were listed in vertical columns rather than in horizontal
groups of food categories to facilitate locating them quickly.
After a pilot test with this form in a supermarket, the following
changes were made: (1) Juices were omitted as a separate category
and were placed with the fruits and vegetables, using the code
“J”, rather than a check mark, to deSignate them; (2) the Soaps
and Detergents category was combined with the category of Other
Cleaning Supplies, forming the category of Cleaning Supplies;

(3) Beverages were included under the Miscellaneous categOry;

(4) crackers, bread, spaghetti products, and staples were added
to the list, while gelatin, pizza, chocolate syrup, dried milk
and its products, avocados, celery cabbage, dates, eggplant,
figs, limes, mushrooms, okra, Olives, parsley, and pimientos were

omitted from the list. After a second pilot run the further changes

 

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were made: (1) Mixes were combined with Bakery Products, using
the code "M" rather than a check mark to designate them, (2)
Puddings were omitted, (3) Fats and Oils were omitted as a cate-
gory, with butter and margarine being listed under the category
Dairy Products and Related Items, and shortening listed under
Miscellaneous. A third trial was made and the following changes
were made on Rough Draft # 5: (1) Vegetables were separated from
Fruits, with fruits continuing to be listed alphabetically, but
vegetables were listed under the sub-categories salad-leafy (e.g.,
lettuce, cabbage, spinach, celery, cucumbers, radishes, carrots,
etc.), green (e.g., asparagus, beans, peas, broccoli, Brussel
Sprouts, etc.), and other vegetables (e.g., beets, corn, cauli-
flower, onions, turnips, etc.), (2) Sour milk and sour cream
were omitted (3) Cake and pie were omitted under the Frozen

Food category, since they could be coded "F" under the Bakery
Products category. After a fourth "dry run“ Rough Draft # 6

was decided upon as the final form. In checking off the food
items on the list the following code was used:

B. & S. represented Brown and Serve items

C ' canned goods

CF " canned frozen goods

D “ dried goods

F " frozen goods

J “ Juice

M “ mixes

/ ' the usual form. For fruits and

vegetables, this was fresh; for

 

\

-11..

baked goods, the fully prepared pro-
duct, etc.

The questions from the home interview, Interview Form B
which were used in this study included the following: Questions
four through nine, concerning the family composition, Questions
11 and 12, regarding the gainful employment of the homemaker and
the number of hours worked, Question 15 which is concerned with
the number of shopping trips made in the past week, and Question
22, concerning the use of a shopping list.

The data were tabulated primarily by hand; however, a
calculator was used to get the total number of homemakers in
each group who purchased food in the various categories, the '
total and average number in the family for the two groups of
homemakers, and the total and average amount spent. The number
of food shopping trips made per week, and the usage of a list
by the two groups of homemakers were also determined by use of
the calculator. In tabulating the data from the interview forms,
red pencil was used in the column representing the full-time
homemakers and black lead pencil was used in the column repre-
senting the employed homemakers. Each subdivision of each cate-
gory had a separate column for the employed and for the full-time
homemaker on the tabulation sheet. The dot-tally technique was
used; a dot was used to represent one purchase. The dots were
arranged to form a box, e.g., (.), (:), (::), and (Se) repre-

sented five purchases in that subcategory.

'Li

ANALYSIS OF FINDINGS

The data for this study were analyzed in relation to

the three original hypotheses; namely,

Hypothesis 1. Employed homemakers buy more mixes and
prepared foods than do full-time home-
makers, who tend to buy more of the basic
ingredients from which foods are made.

Hypothesis 2. Employed homemakers in general spend more
per person for food than do full-time
homemakers.

Hypothesis 5. Employed homemakers plan and make shopping
lists more completely than do full-time

homemakers.

Families:

The sizes of the family groups of the women interviewed
for this study were compared. The average number of persons per
family in each of the two groups is shown in Table 1.

TABLE 1. The Average Number of Persons per Family of Full-time
and Employed Homemakers

 

 

 

 

Type of homemaker Average number per family
Full-time homemaker 4.5
Employed homemaker 5.5

 

 

-12-

 

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Three of the 25 women who were employed homemakers were the
sole members in their family unit.

The ages of family members in the families of employed
and full-time homemakers were compared. This comparison can be
found in Table 2.

TABLE 2. - The Ages of Family Members of Full-time Homemakers
and "of Employed Homemakers

 

 

Type of Number of children Total ‘ Total
homemaker number of number of
0-4 yrs. 5-11 yrs 12-18 yrs. children adults

 

 

 

Full-time
homemaker 51 22 4 57 56
Employed

homemaker 5 9 14 28 54

 

 

 

 

 

 

Of the 25 employed homemakers six had families composed of two
adults only. One-fifth of the families of the 25 full-time
homemakers were compOsed of two adults only. Employed homemakers
tended to have fewer children. There was a total of 57 children
in the 25 families of full-time homemakers, or an average of 2.5
children per family. In contrast, there was a total of only 28
children in the 25 families in which the homemaker was employed,
or an average of 1.1 children per family.

There was little difference in the number of adults
represented in the two groups. An average of nearly 2.2 adults
per family appeared in the families of both the full-time .
homemakers and the employed homemakers.-

The majority of homemakers were employed outside the home,

ur

 

-14-

but in a few cases they worked at home baby sitting, laundering,
and the like. Two of the 25 employed homemakers were employed
in their own homes.

The number of hours spent in work by the 25 employed
homemakers is summarized in Table 5.

TABLE 5. - The Number of Hours Worked by the Twenty-five
Employed Homemakers

 

 

Hours worked per week

 

 

 

 

 

 

 

t :
10-19 ) 20-29 3 50-59 40 hours over 40
hours hours g hours r - hours
Number of w __ i ; 1 .
homemakers i ; ,
1 E 2 a :5 18 1
i

The hours worked by the 25 employed women varied from 10 hours
per week to 66 hours, with the majority (84%) working a 40-hour

week.

Kinds of Food Homemakers Purchased:

Meats were a commonly purchased food for all homemakers.
There seemed however to be some differences as to the kinds of
meat purchased by the homemakers, particularly in relation to
the length of time typically required for preparation by the
various cuts and kinds of meat. Some meats, such as roasts and
stews, generally require a relatively longer cooking period than
do other cuts of meat. The number and percentage of homemakers
who purchased meats which require a relatively long cooking time

is shown in Table 4.

-15..

TABLE 4. - The Number and Percent of Full-time and of
Employed Homemakers Purchasing Slowbcooking Meats

 

‘.

-a.- - r .1.- “mantis-w cosh-u urn-1.9.: r '1‘. ....-- ----—-—. f,

... ..-

—..—— -—-.—_-— “ca—27:: "T- .x— - -- -, - —- — ----_
—w — .— — u __ __— __.... ... —.. fi—.—~T— T ,vmr- Fvfiwv— —-—-~--_- *—¥F- -

Type of homemaker 2 Number of cases i Percent (N g 25)
purchasing item

Full-time homemaker i 8 52

a... In- use .-

Employed homemaker a 14 56
Thirty-two percent of the 25 full-time homemders bought meats
which take a long, slow cooking period, while 56 percent of the
25 employed homemakers bought these cuts of meat. This indicates
that about one-fourth more employed homemakers than full-time
homemakers tended to purchase meats which require longer cooking
periods.

Meats such as steaks, chops, and ground meat typically
require appreciably less cooking time than do roasts. The number
and percent of homemakers who purchased meats which require a
relatively shorter cooking period is shown in Table 5.

TABLE 5. - The Number and Percent of Full-time and of Employed
Homemakers Purchasing Fast-cooking Meats

e “rm-“wfif

 

 

_-——--— ____— _ --.—

Type of homemaker ' Number of cases Percent (N 2 25)
purchasing item

Full-time homemaker 20 80

 

"‘3‘ ‘1‘. I- n O “mt—at‘é. ____ - I‘- ~- 0 - I - ‘- -— - o — .7- -- m;—_.._~ .

Employed homemaker: ' 16 64

 

"iEi-h-m ham" "uh-u u-I- --0--‘ u ‘w- "‘ '-~'- v‘i-l' ..- 0' - '- 7'- *w—.- ”-4- .ou—w-s. ‘.—--—— ——.—

About one-sixth more full-time homemakers purchased fast-cooking

cuts of meat than did employed homemakers. Four-fifths of the

-— . . a

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-15-

full-time homemakers purchased relatively fast-cooking cuts of
meat in contrast to slightly more than one-half of the employed
homemakers. This is contrary to the notion which is popular in
some circles that women who work outside the home serve mainly
meats that require only a short cooking time, while women who are
full-time homemakers can and do spend some of their time at home
cooking meats that require a longer cooking time. This finding
supports that reported by Rollins (2) who indicated that women
employed in the labor force did not buy as much of the prepared
foods or the semi-prepared foods as did the women who were full-
time homemakers. One possible explanation is that employed home-
makers prepared roasts and stews and the like on their days at
home and then serve left-overs and cold roast sandwiches, etc.,
during their working week.

Luncheon meats, canned meats, and cold cuts are examples
of meats which are fully prepared when purchased. The number and
percent of homemakers who purchased meats which require no pre-
paration before eating is shown in Table 6.

TABLE 6. - The Number and Percent of Full-time and of Employed
Homemakers Purchasing Fully Prepared Meats

... 7..-... -.-_.. ”.....- .-. _ . __.._ .___—-—.—-

_... ._ .—

 

-- v-~ .- ~- — —- —-_—-——-__——-——~———.—_. . _..-. -———.———-—_.—Hm -—--—-—-—-—-r - ~ —~ him—«— o—I-n—m—o ~—.—<- w.»

Type of homemaker ' Number of cases , Percent (N z 25)
purchasing item

 

-m____._ _ _

Full-time homemaker 14 . 56

 

Employed homemaker l5 1 60

 

 

No appreciable difference is shown in Table 6 between full-time

’\

err.

-17-

homemakers and employed homemakers in the purchase of prepared
meats. I

Another food group in which purchases were frequent was
fruits and vegetables. When length of time required for prepar-
ation was considered, there were no great differences as to the
kinds of fruit and/or vegetables purchased by the homemakers.
It was felt that canned fruits and vegetables required the least
amount of time to prepare, since preparation of this kind of
food is usually limited to warming or cooling the contents of
the can. The number and percent of homemakers who purchased
canned fruits and vegetables is shown in Table 7.

TABLE 7. - The Number and Percent of Homemakers Purchasing
Canned Fruits and Vegetables

 

...-.--... . .
Wu¢n~u\‘* --‘u-n- 'I--h-_.u.‘v -.. . . -c w u... .. ..-“...- i'..m ...... ...—.... m- .. ..._---...-.._—_———. ._ .. v — --—‘

Type of homemaker Number of cases Percent (N a 25)
purchasing item

 

...— ‘<-k— .-_—- ...-...... ...

Full-time homemaker 20 80

 

.e*.vaf..-o-.~Q v ‘0 P

Employed homemaker 19 76

 

 

 

No appreciable difference between the full—time homemakers
and the employed homemakers in the purchase of canned fruits and
vegetables was found.

Frozen fruits and vegetables are felt to require more
preparation time than do canned goods, in that frozen vegetables
are not fully cooked and some thought must be given frozen fruits
far enough in advance to allow them to thaw. The number and per-

cent of homemakers who purchased frozen fruits and vegetables

L

-_..-—-.__-. -—-——-—-—--_._._..--_ -— ._ ...... -..-“-.....- ‘._- _-_-‘....—_——-.—..—__._ _-...

~18-

is shown in Table 8.

TABLE 8. - The Number and Percent of Homemakers Purchasing

Frozen Fruits and Vegetables

 

-. .- ... Q. .. .-. 4 . .. L.-.—~-_--.~..-—.—_ _. _ .—

Number of cases

Type of homemaker .
’ purchasing item

 

1.....- I.-- mi-

Percent (N : 25)

 

Full-time homemaker 19

76

 

Employed homemaker ‘ 19

 

 

76

 

There was no difference in this sample between full-time home-

makers and employed homemakers in the purchase of frozen fruits

and vegetables. Homemakers whether employed or not seemed to

have similar practices regarding the purchasing of frozen fruits

and vegetables.

Dried and fresh fruits and vegetables were grouped together

since both forms typically require more preparation time than do

either canned for frozen fruits and vegetables.

Dried foods may

require a soaking period in addition to the cooking time, and

fresh produce may need to be washed,.peeled, and trimmed before

being used. Moreover, the cooking time for fresh produce is

often greater than for the frozen or canned form of the same

product. Table 9 indicates the number and percent of homemakers

who purchased fresh and/or dried fruits and vegetables.

 

4

 

 

1‘.)

-19..

TABLE 9. - The Number and Percent of Homemakers Purchasing
Fresh and/or Dried Fruits and Vegetables

 

v

t

Type of homemaker Number of cases } Percent (N u 25)

purchasing item

 

Full-time homemaker 24 96

 

"... fifl—HHUH ._ 1

Employed homemaker 22 88

4) av— 1- . db -—-—.-—n-:4| ...-La..- ..fi ‘
i

 

While the full-time homemaker tended to purchase fresh and/or
dried fruits and vegetables slightly more than did her employed
counterpart, a high percent of both groups of homemakers purchased
fruits and vegetables in this form.

The data do not show any wide differences between full-
time homemakers and employed homemakers in the purchase of
fruits and vegetables, regardless of the form in which the food
is purchased.

Baked products form another food group in which purchases
were frequently made. There seemed to be some slight differences
regarding the form in which these foods were purchased between
the two groups of homemakers, especially in the length of time
required for preparation. The fully prepared baked products
obviously require the least amount of time for preparation.

Table 10 shows the number and percent of homemakers who purchased

fully prepared baked products.

-20-

TABLE 10. - The Number and Percent of Homemakers who Purchased
Fully Prepared Baked Products

 

W——v

 

-- on n; n-....,-. .- ... . - c - . .. . - .- .muww-p, . _ - ..u-.- .9" .0 .... Ina-a...“- .-v -. nu un-n n -- ‘ . ....-- ~----

Type of homemaker Number of cases Percent (N a 25)
purchasing item

‘— v -" --A}--_IA.-‘ ._~.......-_-.._.--—— ~--.- - _-—-—c——mm

Full-time homemaker 21 84

 

Employed homemaker 18 72

 

 

 

n

n. W“ .- n

One eighth more full-time homemakers than employed homemakers
purchased fully prepared baked products. Over seven eighths of
the full-time homemakers bought fully prepared baked goods in
contrast to three fourths of the employed homemakers who purchased
food in this form. .

Mixes represent the prime example of foods in the partially
prepared group for baked products. They require more preparation
time than do the fully prepared products, but typically require
less time than do the completely unprepared baked products. The
number and percent of homemakers who purchased partially prepared
baked products is shown in Table 11.

TABLE 11. - The Number and Percent of Homemakers who Purchased
Partially Prepared Baked Products

 

 

V -_ r“ -- II I. 'I- — hw--—-—-‘_

H“ mm 1 2- x-m, ‘cI-A’AV/ u -/. A «a a— u—- .... '

Type of homemaker Number of cases Percent (N a 25)
purchasing item

 

. v.--—h-~-“O flu...— —... -~ *9- I'm-1“ - r -- - - v.— . . a — 'r' -' -:- - 'a. -—- - 0‘

Full-time homemaker 12 48

Employed homemaker 15 52

 

 

 

.- p..- ..---.--_ __

There was no appreciable difference between full-time homemakers

‘vc

-21-

and employed homemakers in the purchase of partially prepared

baked products.

Cereal products which require that the full amount Of

preparation be done by the homemaker are macaroni-spaghetti

products and cooked cereals. The number and percent of home-

makers who purchased cereals which require that the full amount

of preparation be done by the homemakers is shown in Table 12.

TABLE 12. - The Number and Percent of Homemakers Purchasing

Unprepared Cereals

 

 

- —-—.---..—- A -.——-—. ‘.-h_“- m- .— - — --.—_
.-.w- _-—. .— -—.. - _...____ 1

Type of homemaker Number of cases
purchasing item

-..-n——— ...-..-... - .. -.-—... ... E. .. 1 . . . . . , .. ... ... .

 

Full-time homemaker 7 ll

.3.

Percent (N z 25)

44

 

1 .---..--“ .-...--._-_ _.___ _
1
I
I

Employed homemaker

 

...--- —— —--— un- -_‘-—... Luna—.—~.— -——— .-~—m,---——-....... -—.—.—._—-." -..--..-

 

 

i
i 12

-L—- ‘.._-._———_-‘ _...

 

Slightly more than three and one-half times as many full-time

homemakers bought cereals that require a relatively long pre-

paration time as did the employed homemakers.

This could how-

ever be explained by the fact that in this sample the full—time

homemakers had many more small children than did the employed

homemakers, and small children eat more cereal than do adults.

"Dry" cereals require no preparation on the part of the

homemaker. The number and percent of homemakers who purchased

fully prepared cereals is shown in Table 15.
t

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-22-

TABLE 15. - The Number and Percent of Homemakers Purchasing
Fully Prepared Cereals

 

 

 

 

._ _ -. -_ ---------_ ‘..' . . . ‘ - ..--.- ..- - 1.....- .;. . .. ---- 5.-..-. _
Type of homemaker ) Number of cases Percent (N = 25 )
E purchasing item
Full—time homemaker ‘ l4 ' 56

Employed homemaker , 9 T 35

 

— -..a-u-- w.-

One fifth more full-time homemakers than employed homemakers
bought fully prepared cereals.

Staples were purchased by slightly more than one-half of
the homemakers. Staples includes such foods as flour, sugars of
various forms, syrups, Spices and seasonings, and leavenings.

The bulk of these foods typically require preparation on the part
of the homemakers before serving. In this sample an equal number
(56 per cent) of full-time homemakers and of employed homemakers
purchased staples.

Examples of foods included under food accessories include:
nuts, coconut, chocolate chips, Maraschino cherries, catsup,
mustard, pickles, sauces, marshmallows, and the like. About
three-fourths of the homemakers in each group purchased such
items.

Main dishes were of interest in this study more for
lack of differences in purchase practice between the two groups
of homemakers than for the number of homemakers purchasing these
items. Fully prepared main dishes were those that required only
heating before serving, such as frozen or canned spaghetti and

meatball, frozen or canned macaroni and cheese, frozen waffles,

a
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-25—

frozen pizza, frozen meat or poultry pies, frozen TV dinners,

and other such products. There was little purchase of such items
in this sample and only aslight difference between full-time
homemakers and employed homemakers in the purchase of fully pre-
pared main dishes (Three full-time homemakers and four employed.)

Partially prepared main dishes, such as pizza mix, spa—
ghetti and meatballs mix, and the like showed a somewhat greater
difference in purchase practice between the two groups of home-
makers. One fullétime homemaker and four employed homemakers
purchased partially prepared main dishes.

Four times as many employed homemakers as full-time home-
makers bought partially prepared main dishes; however, only a~
bout one-sixth of the employed homemakers made such purchases.

For some homemakers foods classified as "miscellaneous“
accounted for an appreciable number of their purchases. Examples
of these foods are: pet food, baby food, gelatin, candy, gum,
and soups. There seemed to be some differences as to the kinds
of miscellaneous foods purchased by the homemakers in relation to
the length of time typically required for its preparation. The
fact that employed women had few babies probably explains why
some of these differences existed. Some of the baby foods, gel-
atin, some forms of soups, and candy mixes require varying degrees
of preparation before being served. Over one-and-two-thirds as
many full—time homemakers as employed homemakers bought miscell-
aneous foods requiring some preparation before being eaten.

Miscellaneous foods such as most pet foods, canned baby

foods, gum, and candy are ready to eat when purchased. Approx-

4

-24—

imately two out of three full-time homemakers in this study pur-
chased ready-to—eat foods, compared against almost one out of
two of the employed homemakers purchasing such foods. Roughly,
one and one-half times as many full-time homemakers as employed
homemakers bought miscellaneous foods.

In reviewing the information given in Tables 4 through
15 it may be observed that one of the tables supports the hypo-
thesis that employed homemakers buy more mixes and prepared
foods than do full-time homemakers, who tend to buy more of the
basic ingredients from which foods are made. Three of the tables
refute this first hypothesis, and six of the tables neither sup—
port nor refute Hypothesis One. Twenty-four percent more employ-
ed homemakers than full-time homemakers purchased slow-cooking
meats and 16 percent more full-time homemakers than employed
homemakers bought faSt—cooking meats. Twenty percent more full-
time homemakers than employed homemakers purchased fully prepared
cereals. Almost four times as many fulletime homemakers as em-
ployed homemakers purchased unprepared cereals. A rough summary
is given in Table 14.

There were twice as many full-time homemakers as employed
homemakers who purchased partially, fully, or relatively quickly
prepared foods as there were employed homemakers purchasing such_
foods. Also there were four times as many full-time homemakers
as employed homemakers who purchased unprepared foods, or foods
in the form that typically require a relatively long preparation
time. Thus it seems that full-time homemakers in this small

study bought foods representing a greater range of preparation

-25-

time required prior to serving than did employed homemakers.

TABLE 14. - Summary of Previous Tables in Relation to Hypothesis
One: Employed Homemakers Buy More Mixes and Prepared Foods than
do Full-time Homemakers

 

 

.....p-mm‘lmJI- “-..- .mwm‘ .1 ~~ .. ..- v- cu- :l“--- ...—1.“.‘-
' ---.M..a.-..... J ...”. u . . .. ..— . .

——__——- —.—— ...“. ,

-.nu..- ‘~.lv> . . . ...-.. ~a...... . . I...-.- .. ...- _. ._..~.,. ,. ..., ....._.. ,$_',

Category Support Refute ! Neither

Meats
Slow-cooking X
Fast-cooking X
Fully prepared X

 

Fruits & Vegetables }
Canned ;
Frozen 1
Fresh and/or dried

><><><

Baked Products
Fully prepared :
Partially prepared X

X

Cereals
Unprepared ‘ X
Fully prepared 3 X

 

 

 

 

 

These data support the findings reported by Rollins (2) that

women employed in the labor force did not buy as many of the
prepared foods or the semi-prepared foods as did the women who
were full-time homemakers. However, these data do not support

the first hypothesis of this study, namely: that employed home-
makers buy more mixes and prepared foods than do full-time home-
makers. The case which supports the hypothesis is supported by

a wider margin than are the cases which refute it. In unprepared
cereals there was a differential of 8 cases (11 full-time home-
makers purchased in this category while only 3 employed homemakers

did so.) In contrast there was a differential of 6 cases in the

purchase of slow-cooking meats (8 full-time homemakers and 14

-26..

employed homemakers), of 4 cases in the purchase of fast-cooking
meats (20 full-time homemakers and 16 employed), and of 5 cases
in the purchase of fully prepared cereals (14 full-time home-

makers and 9 employed homemakers).

Amount of Money Homemakers Spent:

 

It was hypothesized that employed homemakers in general
spend more per person for food than do full-time homemakers.
Typically foods that take less time and/or attention in their
preparation, (whether due to previous processing and preparation
or, as in the case of meats, to choicer cuts), cost more than
do the foods which typically take a relatively long preparation
time. Since the families of employed homemakers were slightly
less than three-fourths as large as the families of full-time
homemakers, this hypothesis had to be considered on an expendi-
ture per person basis. Table 15 shows the total amount spent
by the 25 families of full-time homemakers and of employed home-
makers, the average number of persons per family, the average
amount spent per family, and the average amount spent per perk
son. The data on the amount spent by the homemakers refers to
the shopping trip on which the interview was focused. The data
indicate that the employed homemakers spent an average of 42
cents more per person per week, or approximately 10 percent more
than did full-time homemakers. However, this study was not set
up to yield information necessary to calculate the total food

costs for the two groups of homemakers.

-27-

 

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-28-

TABLE 15. - The Amount of Money Spent by 25 Full-time and 25
Employed Homemakers

 

 

Type Total amount Average number Average Average

of spent per 25 of persons per amount spent' amount
home- families family per family spent per
maker person
Full-
time $410.49 4.5 $16.41 $3.65
home-
maker
Employ-

ed 333.84 3.3 13.35 4.0?

home-
maker

 

 

 

 

 

Since the total amount of money spent by the homemakers
includes non-food as well as food items, it might be said that
there is less information on the amount of money that was spent
for food alone. However, the difference in the purchase of non-
food items between employed homemakers and full-time homemakers
is of little consequence. Twenty-three of the 25 employed home-
makers purchased non-food items (2.26 items per purchaser) and
22 of the 25 full-time homemakers bought non-food items (2.95 '

items per purchaser).

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44‘

 

Shopping_Lists of Homemakers:

Assuming that most Jobs have relatively rigid time
requirements which an employee must meet, it was felt possible
that employed homemakers plan and make shopping lists more com-
pletely than do full-time homemakers, whose time demands are
usually far more flexible. Employed homemakers not only have
less time to go to the supermarket for a forgotten item, but
also the time they do have is often when the supermarket is
closed for business. In addition there are many demands other
than food shopping and preparation upon the “free" time of
employed homemakers.

The average number of trips to a supermarket was 1.92
trips per week for both the employed and the full-time home-
makers. The following table shows the number of women in each
group who went to the store once per week, the number who shopped
two to three times per week, and the number who shOpped four to
five times per week.

TABLE 16. - The Number of Shopping Trips per Week Made by Full-
time Homemakers and Employed Homemakers

 

 

 

 

1=zz===:===::=========T======: *“"‘ '-
Type of homemaker One trip Two to three Four to five
per week trips per week trips per week
u -..........-... .. -- 4
Full-time homemaker ll 13 1
Employed homemaker 11 13 l

 

 

 

 

-?.9..

 

a.

There seemed to be little if any difference between full—time
homemakers and employed homemakers in regard to the number of
trips made per week to the supermarket.

Since management consists not only of making a plan, but
also of controlling the plan in action, it was felt that failure
to buy everything on a shopping list, or to buy items that were
not on the list did not necessarily detract from the quality of
the initial plan. One of the first questions which the respondents
were asked in the supermarket (see Interview Form A, Appendix)
was whether or not they had a written shopping list with them.
No differentiation was made between women who had only a few
items on their list and those who had planned meals for the
coming week and had made a complete inventory of their food
supplies before making out their list. The number of homemakers
in each group who made written lists, the number who came to
the supermarket with a mental plan, and the number who said they
had nothing in mind when they came into the supermarket is shown

in Table 17.

TABLE 17. - The Amount of Planning Reported by Two Groups of

 

 

 

Homemakers

11Wm_1 .-.1_.umhq_.1w__,mh .__n.. __ 1-g:T U___ __ $-

Type of homemaker Number with Number with I Number without
written list mental list I a plan
.-11-711 1...._... . _,“W - I 1-. 1 ,
3 I
Full-time homemaker 15 i 11 i l
_ 1-..-....__._.___.._ _-__1-.____-_-_11__-H 4 11..---- -.-- --- _ 11.11-._

Employed homemaker 14 J 9 2

 

 

 

Three of the employed homemakers had taken inventory of

-51-

their food supplies before making their list, while none of the
full-time homemakers mentioned taking an inventory. It was a
far more common practice for a homemaker, whether employed or
full-time, to Jot down items as they ran out of them, or noticed
that the supply was low.

The difference in the planning practices between full-
time homemakers and employed homemakers is insufficient to support
the hypothesis that employed homemakers plan and make shopping

lists more than do full-time homemakers.

S UMMA RY

The food shopping practices of 25 full-time homemakers
and 25 employed homemakers who patronize supermarkets were
compared for one shopping trip to see if the employed homemakers
utilized products and practices which conserve on time, even
though the money cost may be greater, more than did the full-
time homemakers: The information was obtained by use of a check-
list and by personal interview. Some of the more notable findings
of this study were:

1. The families of the full-time homemakers in this study
averaged 1.2 persons more than did the families of the employed
homemakers. There were six times as many preschool children in
the families of full-time homemakers as there were in the families
of employed homemakers while there were nearly five times as many
children of JuniOr high and high school age in the families of
employed homemakers. There were twice as many children in the
families of full-time homemakers as there were in the families
of employed homemakers.

2. More employed homemakers bought meats which require
a relatively long cooking time than did full-time homemakers,
while more full-time homemakers than employed homemakers bought
meats which require only a short cooking time.

3. Differences between the two groups of homemakers in
the purchase of any of the forms of fruits and vegetables were
of no consequence.

-32...

-35-

4. Slightly more full-time homemakers than employed
homemakers purchased fully prepared baked goods, and slightly
more employed homemakers purchased partially prepared baked
goods (mixes) than did full—time homemakers.

5. The widest difference in the number of cases of the
two groups was in the category of unprepared cereals.~ Nearly
four times as many full-time homemakers as employed homemakers
made such purchases. Roughly half again as many full-time home-
makers as employed homemakers purchased fully prepared cereals.
This might be more a result of the greater number of children in
the families of full-time homemakers than of the state of employ-
ment of the homemakers. I

6. More employed homemakers than full-time homemakers
bought partially and fully prepared main dishes; however, the
number of cases in both groups of homemakers making such pur-
chases were very small.

7. For the shopping trip under consideration the employed
homemakers spent 42 cents per person more than did the full-time
homemakers.

8. There was no notable difference between the two
groups of homemakers in the amount of planning that was given
to the shopping trip.

There were thus no great differences between the 25 full-
time homemakers and the 25 employed homemakers considered in this
study with regard to kinds of food purchased or amount of planning

given to the food purchases.

 

LIST OF REFERENCES

“The New America“, Newsweek, Vol. 49, Part 2, Pg. 37,
( April 1, 1957). _____.____

. Letter from Mabel A. Rollins, Head, Department of Economics

of the Household and Household Management, New York State
College of Home Economics at Cornell University, Ithaca,
New York, (April‘ll, 1957).

Letter from Dorothy Dickins, Head, Heme Economics Research,
Mississippi A ricultural Experiment Station, State College,
Mississippi, March 30, 1957).

Van Syckle, Calla, "Food Management Practices in an Industrial
City“, Journal of Home Economics, Vol. 47, No. 2, pp. 119-120,
(February, I955).

Broman, Eleanor Anne Ward, A Time and Cost Study of Shopping
Practices and Meals on Three Levels of Preparation. Master‘s
thesis, University of Texas, Austin, Texas, (January, 1956).

. Gross, Irma H., "Home Management of Working and Non-werking

Homemakers with Young Children,“ uarterly Bulletin of the

J

Michi an A ricultural E eriment tatiog,17b1.fi37, No. 3,
pp 32%:334, (February I9 572

Walker, Florence 8.,Some Management Practices in Homes of
Thirtyefive Emolo ed Homemakers, Columbus Ohio, 1952. Master's
thesis, Ohio tate University, (19537.

 

 

. Gross, I.H., Aikin, A., Tordt, T., Zwemer, E.A., and Baten, W.D.,

A Studyof Three Methods of Research in Home Management, Michigan
Techn

 

SEate College Agricultural Experiment Station, cal Bulletin
171, 1940 -

-:54-

APPENDIX

INTERVIEW A

Yes No

1. When you came into this store, had you figured out
what you wanted to buy?

2. Did you have a written list?

3. Did you purchase all of the items you had in mind?

If not, what did you not purchase:

 

 

What extras did you purchase?
Item Placement Item Placement

 

 

 

 

 

 

5. Would you be willing to talk further with me about
this next week? Will you keep this list for our

 

 

 

 

 

 

talk?
Name:
Address: Telephone
Do you farm? Yes No
Date of home interview
Accompanied by: Man Woman Age{___Young ____Older
Children, ages ___;Middle-aged

-55-

 

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PORTIONS OF INTERVIEW FORM B WHICH WERE USED IN THIS STUDY

Who is in the family for whom you go food shopping?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

. Children

(1)

 

(2)

 

(3)

 

(4)
(5)

Respondent only

One other adult

Two other adults

Three other adults

Four or more other adults

under one year of age
None

One

Two

Three

Four

one year to school age
None

One

Two

Three

Four or more

in elementary school
None

One

Two

Three

Four or more

in Junior and/or high school
None

One

Two

Three

Four or more

beyond high school (at home)
None

One

Two

Three

Four or more

-57...

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11. Does anyone besides (your husband, the breadwinner) work
outside the home?

(1; No

(2 Adult other than respondent

(3) Respondent

(4) Children

12. (If homemaker works) approximately how many hours did you
work last week?
(1) Less than ten
(2) Ten to nineteen
(3) Twenty to twenty-nine
(4) Thirty to thirty-nine
(5) Forty or more

15. Would you tell me how many times you or a member of your
family shopped for food in the past week?

(1 Once

(2 Two or three times

(3 Four or five times

(4) Daily

(5) More than once a day

 

 

22. Do you have any.way of reminding yourself of the staple items
you need to buy when you go to the store?
If yes, when did you (Make a list, think of what you needed, etc.)‘
(1) No particular planning recalled
(2) While in the store

 

(3 On way to store
(4 Before leaving home
(5 Other, specify:

 

-53-

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No. GROCERY CHECK LIST, FORM C

 

 

 

 

 

Date
Total
MEATS:
Roasts: Steaks and Chops: Chicken '___Variety Meats
.__;Beef .___Beef ____Broilers ___Sausage
___Pork, fresh .___Pork, fresh ‘___Fryers .___Bacon
.__‘Pork, smoked ___Pork, smoked I___Stewing ‘___Spareribs
____Vea1 _____Vea1 ____Roast __Wieners
___Lamb '___Lamb I___Cold cuts
_____Turkey ____Ground ___Fish
FRUITS: VEGETABLES:
___App1es ___Oranges ___Lettuce ___Asparagus .___Beets
__Apricots ____Peaches ____Cabbage ___Beans, green __Cauli-
.___Bananas '___Pears ___Carrots .___ " kidney flower
____Cherries ____Pineapple ____Ce1ery __ " lima ____Corn
___Fruit '___P1ums ‘___Cucumbers ___ " navy .___Onions
Cocktail I___Raspberries .___Peppers '___Bean .___Potatoes
.___Grapes I___Strawberries ___Radishes Sprouts '___Saurkrau1
‘___Grapefruit Prunes '___Spinach .___Peas, green ___Squash
___Lemons :Raisins ____Tomatoes __Turnips
CEREALS AND BAKED PRODUCTS:
__ Bread __:Cake _____Biscuits _____Pies _____Dry Cereal
____Crackers ___Cookies ___Bun & R011 ___Pie Crust ____Cooked Cere
.___Frosting'___Muffin .___Pancake, Waffle ___Spaghetti
DAIRY PRODUCTS ANDMRELATED ITEMS:
'___Eggs ‘;;_Nilk, whole Cream: Canned Milk: Cheese:
___Butter ___Skim Milk .___Coffee .___Condensed .___Natural
.__;Margarine'___Buttermilk .___Half & Half ___Evaporated.___Process
____Chocolate .___Pressurized ‘___Cottage
___;Whipping ____Other
MISCELLANEOUS:
'___Soft DfInks ___;Alcoholic ___Pet Food ____Candy ___Staples
.___Coffee -___Tea ‘___Baby Food ___Sum .___Garnishes
.___Instant coffee '___Cocoa '___Gelatin ‘___Soup .___Shortening

FROZEN FOODS
TVRDinners Meat Pie

 

NONFOOD ITEMS
.___Cfgarettes
.___Paper Supplies
____Cleaning Supplies

Household Supplies

Personal Care & Baby Items

 

-39..

 

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