In 1965 the Food Council of The Netherlands planned a broad survey to investigate the individual consumption of a great number of foodstuffs. Ir order to study the foodconsumption in households, the existing Attwood consumers panel in The Netherlands was used; this panel consists of 2000 different households. The study was not a continuous one, the inquiry was carried outonce only. During about 40 weeks, 50 households reported the consumption of each individual member of the household. For practical reasons, it was impossible to inquire about a great number of foodstuffs simultanously; therefore the total survey was split up over 4 years, i.e. 1966/1967, 1967/1968, 1968/1969 and 1969/1970.
This study makes use of the following limited group of foodstuffs: potatoes, rice and pulse (investigated in 1967/1968), bread (investigated in 1968/1969) and pasta (investigated in 1969/1970). This is all staplefood; bread and patatoes are regularly eaten with each meal, and rice, pulse or pasta are very often substituted for potatoes. Since several years, the consumption of patatoes and of bread is decreasing in The Netherlands. The main goal of this study is to look for general patterns in the several groups of the dutch population due to this change in consumption and to search for relations between the consumption of this group of foodstuffs.
As one of the results of this study it is shown, that the consumption of bread, rice, pulse and pasta is probably different in different geographical regions (partly due to historical reasons), but the consumption of potatoes is mainly related to the social vlass.
The age of the housewife as well as her attitude towards cooking and housekeeping seems to influence the consumption; however this influence is rather weak. There is a correlation between the size of a household and the individual consumption of bread: the bigger the household the more bread is eaten per member of the houshold.
Since many years, there seems to be a trend in a decreasing consumption of bread. Comparing with earlier surveys, it can be concluded that this is partly due to a stronger decrease in the consumption of bread by women.
On weekends, the pattern of foodconsumption differs greatly from the pattern of the other days of the week. On saturday, many households substitute their hot meals by meals of bread and butter only, but this extra consumption on that day is still fairly low. In addition, it is important to know, that even on sundays a few, but growing number of households (especially young households) uses only meals of bread and butter.
The changed pattern of consumption of food on saturdays has especially influenced the consumption of potatoes; on this day much less potatoes are consumed, but on the other hand the consumption of rice and pasta is much higher. If this change in the pattern of foodconsumption on saturdays will go on, it is to be expected that the consumptionrate for potatoes will continue to fall.
A further substitution of hot meals by meals of bread and butter will certainly have a positive effect on the consumption of bread.
There seems to be a positive correlation between the consumption of potatoes and bread: a big eater of bread is also a big eater of potatoes. There seems to be no indication of a substitution of potatoes by bread and vice versa.
All these statements are illustrated with tables and graphs.
|Qualification||Doctor of Philosophy|
|Award date||30 May 1975|
|Place of Publication||Wageningen|
|Publication status||Published - 1975|
- food preparation