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HIGHLIGHTS/SPRING 1975 FOOD PLANS AND FAMILY BUDGETING IMPROVING AND REPAIRING THE FAMILY HOME THE COST OF CONVENIENCE ZINC IN FOODS PROPERTY OF THE IIPqAPY FEB G 1976 UNIVERSITY OF NORTH CAROLINA AT GREENSBORO ARS-NE-36 Consumer and Food Economics Institute Agricultural Research Service U.S. DEPARTMENT OF AGRICULTURE FAMILY ECONOMICS REVIEW is a quarterly report on research of the Consumer and Food Economics Institute and on information from other sources relating to economic aspects of family living. It is prepared primarily for home economics agents and home economics specialists of the Cooperative Extension Service. Authors are on the staff of the Consumer and Food Economics Institute unless otherwise noted. Editor: Katherine S. Tippett Assistant Editor: Marilyn Doss Ruffin Consumer and Food Economics Institute Agricultural Research Service U.S. Department of Agriculture Federal Building Hyattsville, Md. 20782 FOOD PLANS AND FAMILY BUDGETING 1 by Betty Peterkin Three USDA Family Food Plans (low cost, moderate cost, and liberal) have been revised. The Winter 1975 issue of FAMILY ECONOMICS REVIEW presented information on this revision-the reasons for it, the data used, the nutritional quality of the plans, and procedures for estimating costs. The quantities of foods in the plans and the costs for the plans estimated each month are used in numerous ways. The Department and others use the plans as a basis for guidance materials that help families to select nutritious diets that they can afford. The food components of the Bureau of Labor Statistics' budgets at three levels are based on the three USDA food plans. Camps and institutions use the plans to estimate food needs and evaluate food used. Public and private assistance agencies use the costs for the plans in establishing food cost standards for needy families and children in foster homes; lawyers, courts, and the Internal Revenue Service use them to determine rates for care of dependents. Economists use the plan costs as a base for economic assumptions regarding the cost of a good diet for · families of different size and composition. The food plans and their costs can be used as guides in working out food budgets for families. 2 The food plans (tables 1, 2, and 3) show the kinds and amounts of food that the family might purchase, or obtain in other ways, to provide well-balanced meals and snacks for family members. The costs for the food plans (see p. 18 for costs for January 1975) are guides to how much money a family might reasonably spend for food. 1 This article is an adaptation of a paper "USDA Family Food Plans, 1974" presented at The National Agricultural Outlook Conference in December 197 4. The complete paper may be ordered from the Consumer and Food Economics Institute (see address inside cover page). 2 For additional information on food money management, see Your Money's Worth in Foods, USDA, HG 183. Single copies are available free from the Office of Communication, U.S. Department of Agriculture, Washington, D.C. 20250. SPRING 1975 Selecting the Plan and Figuring Its Cost The family may select their plan-low cost, moderate cost, or liberal-in one of these two ways: 1. Select the plan that costs the amount that other families, similar in size and income, spend for food on the average. The food plans that could be followed by using the money that families of different sizes and incomes spend, on the average are shown in table 4. 2. Select the plan that costs about the amount the family currently budgets (or would like to budget) for food . To find this plan, figure the costs for the three plans for January 197 5 for the family, using the costs given on page 18. Find the weekly cost for each person eating from family food supplies. List the amount opposite the age and sex of each person as follows: • For family members who eat all meals at home (or carry meals from home, such as lunches or picnics), use the weekly cost given in the table. • For family members who eat some meals out, deduct from the cost in the table, 5 percent for each meal not eaten at home. For example, if a child eats lunch out five times a week, subtract 25 percent, or one-fourth, of the cost shown for the child's age group. • For guests and others who occasionally eat with the family, list 5 percent of the cost in the table for the proper age group for each meal. Suppose grandmother eats her midday and evening meals with the family every Sunday. Add 10 percent, or one-tenth, of that amount for women of her age. Next, total the costs listed and adjust the total if there are more or fewer than four persons usually eating at the family table. Costs in the table on page 18 are for individuals in families of four persons. Adjustment is necessary because large families tend to buy and use 3 Table 1.--Low-cost food plan: Amounts of food for a week 11 Family Milk, Meat, Dry beans Dark-green, Citrus other Other Fats, Sugar, Acces-member cheese, poultry, Eggs and peas, deep-yellow fruit, Potatoes vegetables, Cereal Flour Bread bakery oils sweets sories ice cream g) fish :J! nuts 'J.j vegetables tomatoes fruit products 'if S1 Lb No. Lb Lb Lb Lb _Lb Lb Lb Lb Lb Lb Lb Lb Child: 7 months to 1 year---- 5.70 0.56 2.1 0.15 0.35 0.42 0.06 3.43 6/ 0.71 0.02 0.06 0 .05 0.05 O.l.ll o.o6 1-2 years----- 3.57 1.26 3.6 .16 .23 1.01 .60 2.88 -§/ .99 .27 .76 .33 .12 .36 .68 3-5 years----- 3.91 1.52 2.7 .25 .25 1.20 .85 2.95 .90 .30 .91 .57 .38 .71 1.02 6-8 years----- 4.74 2.03 2.9 .39 .31 1.58 1.10 3.67 1.11 .45 1.27 .84 .52 .90 1.43 9-11 years---- 5.46 2.57 3.9 .44 .38 2.13 1.41 4.81 1.24 .62 1.65 1.20 .61 1.15 1.89 Male: 12-14 years--- 5.74 2.98 4.0 .56 .40 1.99 1.50 3.90 1.15 .67 1.88 1.25 .77 1.15 2.61 15-19 years--- 5.49 3.74 4.0 .34 .39 2.20 1.87 4.50 .90 ·75 2.10 1.55 1.05 1.04 3.09 20-54 years--- 2 .74 4.56 4.0 .33 .48 2.32 1.87 4.81 .93 .n 2.10 1.47 .91 .81 2.11 55 years and over------- 2.61 3.63 4.0 .21 .61 2.38 1. 72 4.92 1.02 .62 1.73 1.23 .77 .90 1.16 Female: 12-19 years--- 5.63 2.55 4.0 .24 .46 2.17 1.17 4.57 .75 .63 1.44 1.05 .53 .88 2.44 20-54 years--- 3.02 3.21 4.0 .19 .55 2.34 1.40 4.17 .n .55 1.31 .94 .59 .72 2.13 55 years and over------- 3.01 2.45 4.0 .15 .62 2.54 1.22 4.57 .97 .58 1.24 .86 .38 .64 1.11 Pregnant------ 5.25 3.68 4.0 .29 .67 2.80 1.65 4.99 .95 .-66 1.52 1.06 .55 .78 2.56 Nursing------- 5.25 4.16 4.0 .26 .66 2.99 1.67 5.33 .78 .61 1. 55 1.16 .76 .91 2.70 11 Amounts are for food as purchased or brought into the kitchen from garden or farm. Amounts allow for · a discard of about one-tenth of the edible food as plate waste, spoilage, etc. Amounts of foods are shown to two decimal places to allow for greater accuracy, especially in estimating rations for large groups of people and for long periods of time. For general use, amounts of food groups for a family may be rounded to the nearest tenth or quarter of a pound. g) Fluid milk and beverage made from dry or evaporated milk. Cheese and ice cream may replace some milk. Count as equivalent to a quart of fluid milk: Natural or processed Cheddar-type cheese, 6 oz.; cottage cheese, 2-1/2 lbs.; ice cream, 1-1/2 quarts. Jl Bacon and salt pork should not exceed 1/3 pound for each 5 pounds of this group. }ll Weight in terms of dry beans and peas, shelled nuts, and peanut butter. Count 1 pound of canned dry beans--pork and beans, kidney beans, etc.-as .33 pound. 2/ Includes coffee, tea, cocoa, punches, ades, soft drinks, leavenings, and seasonings. The use of iodized salt is recommended. §! Cereal fortified with iron is recommended. Table 2.--Modera~e-cost food plan: Amounts of food for a week±/ Family Milk, Meat, Dry beans Dark-green, Citrus Other Other Fats, Sugar, Acces-member cheese, poultry, Eggs an<;i peas, deep-yellow fruit, Potatoes vegetables, Cereal Flour Bread bakery oils sweets sories ice cream 2/ fish 3/ nuts 4/ vegetables tomatoes fruit products 2.1 S1 Lb No. Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Child: 7 :nontbs to l year----- 6.46 0.80 2.2 0.13 0.41 0.49 0.06 3.98 6/ 0.64 0.02 0.06 0.05 0.05 0.19 0.08 l-2 y.:ars----- 4.04 1.69 4.0 .15 .29 1.24 ·59 3.44 §.1 1.03 .26 .81 .33 .12 .28 .79 3-5 years----- 4.74 1.88 3.0 .22 .30 1.46 .85 3.51 .74 .27 .82 .73 .41 .81 1.42 6-8 years----- 5·79 2.60 3.3 .34 .37 1.94 1.17 4.39 .84 .39 1.14 1.11 .56 1.03 1.97 9-11 years---- 6.68 3.31 4.0 .38 .45 2.61 1.40 5.76 1.03 .51 1.47 1.51 .66 1.31 2.63 Male: 12-14 years--- 7.02 3.77 4.0 .48 .48 2.44 1. 52 4.66 .94 .56 1.69 1. 54 .85 1.34 3.65 15-19 years--- 6.65 4.65 4.0 .29 .47 2.73 2.00 5.45 . 80 .67 1.98 • 1.82 1-05 1.15 4.41 20-54 years--- 3.38 5.73 4.0 .29 .59 2.92 1.94 5.93 .76 .65 1.97 1.65 ·95 .96 2.95 55 years and over------- 2.97 4.64 4.0 .19 .70 2.91 1.69 5.88 .89 .53 1.58 1.45 .87 1.05 1.50 Female: 12-19 years--- 6.22 3.32 4.0 .24 .53 2.62 1.21 5.38 .68 .56 1.34 1.22 .56 .97 3.36 20-54 years--- 3.35 4.12 4.0 .19 .62 2.84 1.35 4.94 .54 .49 1.28 1.08 .65 .81 2.89 55 years and over------- 3.35 3.21 4.0 .14 .72 3.09 1.17 5. 50 .81 .52 1.20 .98 .45 .73 1.39 Pregnant------ 5.44 4. 57 4.0 .25 .91 3.52 1.60 6.13 .73 .83 1.77 1.28 .46 .85 3.50 Nursing------- 5.31 5.01 4.0 .26 .91 3.76 1.73 6.52 .74 .81. 1.84 1.42 .69 1.00 3.79 1/ Amoun~s are for food as purchased or brought into the kitchen from garden or farm. Amounts allow for a discard of about one-sixth of the edible food as plate waste, spoilage, etc. Amounts of foods are shown to two decimal places to allow for greater accuracy, especially in estimating rations for large groups of people and for long periods of time. For general use, amounts of food groups for a family may be rounded to the nearest tenth or quarter of a pound. 2/ Fluid milk and beverage made from dry or evaporated milk. Cheese and ice cream may replace some milk. Count as equivalent to a quart of fluid milk: Natural or processed Cheddar-type cheese, 6 oz.; cottage cheese, 2-1/2 lbs.; ice cream, 1-1/2 quarts. ]/ Bacon and salt pork should not exceed 1/3 pound for each 5 pounds of this group. }:} Weight in terms of dry beans and peas, shelled nuts, and peanut butter. Count 1 pound of canned dry beans--pork and beans, kidney beans, etc.-as .33 pound. 2) Includes coffee, tea, cocoa, punches, ades, soft drinks, leavenings, and seasonings. The use of iodized salt is recommended. £/ Cereal fortified with iron is recommended. Table 3.--Liberal food plan: Amounts of food for a week 1.1 Family Milk, Meat, Dry beans Dark-green, Citrus Other Other Fats, Sugar, Acces-member cheese, poultry, Eggs and peas, deep-yellow fruit, Potatoes vegetables , Cereal Flour Bread bakery oils sweets series ice cream gj fish 'jj nuts }!/ vegetables tomatoes fruit products 2.1 ~ Lb No. Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Child: 1 months to 1 year----- 6.94 0.91 2.3 0.14 0.43 o .6o 0.06 4.11 6/ 0.64 0.02 0.05 0.06 0.05 0 .20 0.09 1-2 years---- 4 . 26 2.07 4.0 .17 .31 1.50 .59 4.10 y 1.07 .28 .82 .35 .13 .27 .95 3-5 years----- 5.08 2.35 3.1 .23 .32 1.77 .85 4.18 .76 .27 .19 .78 .45 .85 1.74 6-8 years----- 6.25 3.18 3.4 .36 .40 2 . 35 1.18 5.21 .85 . 39 1.08 1.23 .60 1.08 2 . 41 9-ll years---- 7.21 4.04 4.0 .39 .48 3 .15 1.41 6.83 1.04 . 51 1.39 1.67 .11 1.38 3.21 Male: 12-14 years--- 7.57 4.57 4.0 . 50 .51 2.94 1. 52 5.52 .95 .56 1.60 1.71 .92 1.40 4.47 15-19 years-- 7.18 5· 59 4.0 .31 .50 3.29 2.01 6.45 .84 .69 1.92 2 .05 1 .07 1.20 5.36 20-54 years--- 3.64 6.83 4.0 .32 .62 3.51 1.95 6.99 ·19 .66 1.91 1.86 .95 1.00 3.54 55 years and over------- 3.24 5.54 4.0 .19 .76 3.52 1.68 6.91 .89 .54 1.49 1.57 .94 1.09 1.82 Female: 12- 19 years--- 6.72 3.97 4.0 .25 . 56 3.15 1.21 6 . 34 .11 .59 1.31 1.35 .54 .98 4 .09 20-54 years--- 3.62 4.86 4.0 .20 . 66 3 . 41 1. 35 5.81 .56 .51 1.24 1.22 .66 .84 3.47 55 years and over-------- 3.65 3.79 4.0 .15 .76 3.71 1.14 6.42 .74 . 54 1.17 1.12 .48 ·11 1.66 Pregnant------ 5.91 5.43 4.0 .26 .96 4.22 1. 57 1.11 .10 .87 1.70 1.45 . 46 .87 4.20 Nursing------- 5.76 5·97 4.0 .28 .91 4. 51 1.72 7.66 . 75 .84 1.76 1.58 .68 1 .02 4.52 1./ Amounts are for food as purchased or brought into the kitchen from garden or farm . Amounts allow for a discard of about one-fourthof the edible food as plate waste, spoilage, etc. Amounts of foods are shown to two decimal places to allow for greater accuracy, especially in estimating rations for large groups of people and for long periods of time. For general use, amounts of food groups for a family may be rounded to the nearest tenth or quarter of a pound. gj Fluid milk and beverage made from dry or evaporated milk. Cheese and ice cream may replace some m~lk. Count as equivalent to a quart of fluid milk: Natural or processed Cheddar-type cheese, 6 oz . ; cottage cheese, 2-1/2 lbs.; ice cream, 1- 1/2 quarts. ~/ Bacon and salt pork should not exceed 1/3 pound for each 5 pounds of this group . }}_/ Weight in terms of dry beans and peas, shelled nuts, and peanut butter. Count 1 pound of canned dry beans--pork and beans, kidney beans, etc . - as . 33 pound. 2/ Includes coffee, tea, cocoa, punches, ades, soft drinks, leavenings, and seasonings . The use of iodized salt is recommended . 2/ Cereal fortified with iron is recommended. foods more economically than small families. If the family has- 1 person .............. add 20 percent 2 persons ............. add 10 percent 3 persons .............. add 5 percent 4 persons . . . . . . . . . . . . . . . . . . use as is 5 persons .......... subtract 5 percent 6 or more persons .. : subtract 10 percent Then compare the costs for the plans with the amount the family budgets for food to find which plan best fits the budget. Comparing the Cost of the Plan with Family Food Expenditures Compare the cost of the plan for the family with the amount of money actually spent for food eaten at home during a week. Do not count the amount spent at the grocery store for nonfood items, such as soap, cigarettes, paper goods, and pet foods. The cost estimates do not include such items, which account for over 20 cents of every dollar spent in supermarkets. If the amount spent is about the same as the cost of the foods in the plan, it is sufficient to provide nutritious meals. If it is considerably more, the family probably could use some help in holding food costs down. If the amount is a great deal less, the family may not be getting the assortment of foods needed. Necessarily, the costs of the USDA food plans are only rough guides to spending. The amount a family spends may be more or less, depending on: • What foods are selected. • Where the family buys its food. • How much food is prepared at home. • Whether some of the food is produced at home. • How carefully the family plans and buys. • The importance the family places on food in relation to other family needs. Spending the amount that the foods in the plan cost does not automatically lead to wellbalanced meals. A diet that includes a variety of different kinds of foods is needed to supply the nutrients for growth and good health. Following the selected food plan is one way to help assure that family members get the nutrients they need. Amounts of foods to buy SPRING 1975 to follow the plan can be estimated for the family and compared with amounts the family buys to see what, if any, changes are needed to follow the plan. Figuring the Amounts of Foods in the Food Plan Use table 1, 2, or 3, which shows the amounts of food in each food group in the plans for men, women, and children of different ages, to figure the amount of food in the plans for the family. List the amounts of food in each food group opposite the sex and age of each person eating from the family food supply as follows: • For family members who eat all meals at home (or carry meals from home), use the amount given in the table. • For family members who eat some snacks or meals out regularly, deductions should be made- From the food groups containing the foods eaten away, if possible. For example, if a family member buys a doughnut and a half-pint of milk at work five mornings a week, deduct from the bakery products group the weight of five doughnuts and from the milk group 1.25 quarts of milk. From all food groups, if whole meals that include foods from all or most food groups are eaten away. Deduct 5 percent of the suggested amount of each food group for an average size meal eaten away. Deduct more or less than 5 percent if the meal is unusually large or small. • For guests and others who occasionally eat with the family, add 5 percent of the amount of each food group suggested for the proper age group for each meal. Total for each person the amounts of food in each food group to find the amount of food suggested in the plan for the family for a week. Figuring the Amounts of Food Used by the Family Total the amount of food purchased (or brought into the kitchen from the farm or garden) that is used to prepare meals and snacks for the family for a week. Do this separately for the food groups in the food plan. 7 Before amounts of various foods in a group can be totaled, they must be converted to the amounts of a common unit-pounds and decimal parts of a pound, for example. Most produce and meat are sold by the pound; many processed foods show the net weight on the label in ounces. To convert ounces to decimal parts of a pound, use the table below: Ounces Pound Ounces Pound 1 • 0 0.06 9 • 0 0.56 2 • 0 0 0 0 .12 10 .62 3 . . . . . .19 11 . . .. .69 4 . . . . . . . .25 12 .. . . .75 5 . . . .31 13 . . .81 6 . . . . .38 14 .. .88 7 . . . . .44 15 . . . . .94 8 .. • 0. .50 16 . . 1.00 Milk, cheese, ice cream. Total the amounts of fluid milk and beverages made from dry or evaporated milk used. Add milk products, counting as equal to one quart of milk: 6 ounces of natural or processed cheese, 2lf:z pounds of cottage cheese; 3 pints of ice cream or ice milk. Meat, poultry, fish. Total the weight in pounds of all meat, poultry, and fish used. Add the approximate weight of the meat, poultry, or fish contained in commercially prepared mixtures. For example, if about one-fourth of a 1-pound meat pie appears to be meat, add 0.25 pound of meat to the meat group. Dry beans and peas, nuts. Add the weight of peanut butter, dry mature beans, peas, and lentils, and shelled nuts used. If processed dry legumes are used, such as canned pork and beans, black-eyed peas, butterbeans, and the like, add only 0.33 pound for every pound used. Vegetables and fruit. These groups-darkgreen and deep-yellow vegetables, citrus fruit and tomatoes, potatoes, and other vegetables and fruit-include items purchased raw, canned, frozen, and dried. Groups, except potatoes, include juices also. Total the weight of the foods in these groups as brought into the kitchen with these exceptions: (1) For frozen concentrated juices, add the weight of the reconstituted juice, or the weight on the can times four. (2) For dehydrated potatoes, add 8 the weight of an equal amount of fresh potatoes, or the weight on the package times seven. Add the approximate weight of vegetable or fruit in canned or frozen mixtures used. Flour, cereal, bread, bakery products, fats and oils, sugar and sweets, accessories. Total the amounts of these foods by their weight. Include only the amounts used during the week. Comparing the Food Used with the Food Plan If the amounts of groups of foods used in the week are similar to those in the selected plan, the family probably has a good diet . However, the plan is only one of many ways foods can be combined to get a good diet . Meals are not necessarily poor if amounts of foods used are not exactly as suggested. The amount of food purchased may differ from that shown in the plan because of the form in which foods are purchased. For example, the amounts of vegetables and fruits in the plan assume that fresh, canned, frozen, and dried items are purchased in proportions typical of average consumption. If the family uses fresh vegetables and fruit almost exclusively during certain times of the year, the amounts used should exceed the amount in the plan by about 10 percent to allow for the greater amount of refuse. If, on the other hand, frozen and canned fruits and vegetables are used exclusively, amounts used may be about 10 percent below amounts suggested. If, during a given week, most cuts of meat used have a high percentage of bone and fat, such as spareribs, shank, chicken wings, and bacon, the quantity used should be as much as a third higher than the plan suggests. However, the plan as shown is a suitable guide if, as is usual for most families in most weeks of the year, some fresh and canned and some frozen vegetables and fruit are used and the meats selected include some bony and some meaty pieces. If more than the suggested amounts of darkgreen and deep-yellow vegetables are purchased, a corresponding decrease in other vegetables and fruit can be made. Amounts of the "other" group, however, cannot be substituted for the dark-green and deep-yellow without reducing the amount of certain nutrients in the diet. FAMILY ECONOMICS REVIEW Food needs differ because of the size and activity of persons. Slightly more or less than the amounts of foods in the plan may be needed to satisfy appetities and maintain desirable weight for some family members. For example, amounts of fats and oils, sugar and sweets, and certain accessories, such as soft drinks, suggested in the·plans could be reduced somewhat to lower calories without jeopardizing the nutritional quality of the diet. Large differences between food used by the family and that in the plan may show up weaknesses in the diet with respect to nutritional quality, variety, food discard, and cost. • If much less milk is used than the plan calls for, some members of the family are likely to get less calcium and possibly less of the Bvitamin, riboflavin, than is recommended. If much less vegetables and fruit are used, diets may be short in vitamins A and C. The use of smaller amounts of cereal products than are called for in the plan may result in shortgages of certain B-vitamins and of iron. • The plans are designed to offer considerable variety in meals. If the family skimps on some food groups-such as vegetables and fruit-and fills up on others-cereals and bread, for example-meals may be monotonous, as well as being short in some nutrients. • Use of much more food than called for in the plan probably indicates overeating or food waste. Excessive waste may occur in the preparation of food or as unused leftovers. Buying too much of a perishable food or buying food of poor quality may result in waste too. • Waste results in unnecessarily high food cost. Also, if large amounts of the more expensive foods-meats, for example-are used, costs will be higher than estimated for the plan. Selecting Foods Within Food Groups Appetizing meals can be prepared by using any of the three plans. However, greater variety, including more of the expensive foods, is possible in the liberal plan than in the less expensive plans. In each plan some expensive and some inexpensive foods can be selected, as is typical of buying practices of most families, regardless of the amount they spend for food. The average prices for food groups shown SPRING 1975 below, those used in figuring the cost of the three food plans for January 1975, may serve as a guide. Food group Unit Low Mod- LibCost erate era! cost Milk, cheese, ice cream (milk equivalent) . . .. . Meat, poultry, fish .... . Eggs ............... . Dry beans and peas, nuts (dry shelled weight) . . . Dark-green and deep-yellow vegetables .... . Citrus fruit, tomatoes .. . Potatoes ....... . .... . Other vegetables, fruit .. Cereal .............. . Flour ......... .. ... . Bread . .. . ........ .. . Other bakery products . . Fats, oils .. . . . . ... . . . . Sugar, sweets . . ...... . qt $0.46 $0.49 $0.52 lb 1.06 1.14 1.23 dz .80 .81 .83 lb . 78 .90 1.08 lb .29 .31 .32 lb .25 .26 .26 lb .16 .17 .19 lb .29 .31 .32 lb .56 .59 .60 lb .29 .33 .33 lb .43 .46 .49 lb .79 .86 .94 lb .70 .75 .78 lb .75 .80 .85 Lists of foods for a month for a family of four, typical of those used in costing the plans, are available on request from the Consumer and Food Economics Institute, Agricultural Research Service, U.S. Department of Agriculture, Hyattsville, Md. 20782. These lists, based on average amounts of food used by survey families, are not intended as a market list for any family to use in shopping for food. Budgeting Food Money by Food Groups Some family food managers like to budget their food money by food groups. The way a family of four with two elementary school children following the three food plans would have divided their food dollars in the winter of 197 5 is shown below: Food group Milk, cheese, ice cream ... . Meat, poultry, fish, eggs .. . Dry beans, peas, nuts .... . Vegetables, fruit . . ...... . Cereals, bakery products . . . Other foods .. .. ...... . . . Low cost $ .16 .31 .02 .18 .18 .15 $1.00 Mod-erate Liberal cost $ .16 $ .34 .02 .18 .15 .15 .15 .37 .02 .18 .14 .14 $1.00 $1.00 9 Table 4. -Food plans that families of different sizes and incomes can usually afford, 1974 Family income 2-person 3-person 4-person 5-person 6-person (afer taxes) family family family family family $2,000 to $4,000 0 0 0 Low cost (' ) (I ) ct) (I ) $4,000 to $6,000 0 0 0 Moderate cost Low cost (') (I ) (') $6,000 to $8,000 0 0 0 Moderate cost Low cost or Low cost Low cost (') or liberal moderate cost $8,000 to $10,000 0 0 Liberal Moderate cost Low cost or Low cost Low cost moderate cost $10,000 to $15,000 Liberal Liberal Moderate cost Moderate cost Low cost or moderate cost $15,000 and over 0 0 0 Liberal Liberal Liberal Moderate cost Moderate cost or liberal or liberal 1 Most families of this size and income will require a plan that is less costly than the low cost plan. One such plan is now being developed by USDA. Source: Data from Survey of Consumer Expenditures, 1960-61, U.S. Department of Labor, updated to 1974 levels. The share of the food budget that goes to a food group is to some extent personal preference. For example, one family may prefer to use nonfat dry milk thereby cutting the share required to buy milk, to allow for the purchase of more expensive cuts of meat. However, to get a nutritious diet, such as provided by the food plans, without increasing food costs many food managers who reported their food use in the most recent nation wide survey would need to change the way they budget somewhat. Generally, they would need to use a larger share of each food dollar for milk and milk products and cereals, bread, and inexpensive bakery products and a smaller share for meat, poultry, and fish. It is wise to budget some money for dark-green leafy vegetablesimportant for vitamin A, iron, and certain other nutrients-and some for citrus fruit or other food important for vitamin C. COMPOSITION OF THE LABOR FORCE The traditional composition of the labor force is changing. Married men remain the largest component of the work force but their share has decreased while that of single persons and married women has increased. Between March 197 3 and March 197 4 the labor force rose by about 2.4 million persons. Single and divorced persons (both men and women) accounted for about three-fourths of this rise. The greater number of young adults 20 to 29 years of age (attributable to the post-World War II baby boom), lower college enrollment, the ending of the draft for men, and postponement of marriage for many young women all contributed to the increase in single persons. The increasing prominence of divorced persons in the labor force largely reflects the Nation's high and rising divorce rate. The labor force participation rate of married 10 women has moved steadily upward in the past 10 years. The rate for married women under age 35 rose from 32 percent in 1964 to 48 percent in 1974. The greatest increase in recent years has generally been among mothers of children under 3. Rates for mothers with older children or no children under 18 have advanced more slowly. Multiple-worker families are increasing in line with the rising labor force participation of married women. In March 1974, 57 percent of all husband-wife families (with or without children) had at least one other family member (usually the wife) in the labor force, in addition to the head. Source: llayghe, Howard, Marital and Family Characteristics of Workers, March 1974, Monthly Labor Review, January 1975. FAMILY ECONOMICS REVIEW EXPENDITURES FOR IMPROVING AND REPAIRING THE FAMILY HOME by Lucie G. Krassa Families who own their homes and who want to improve their housing situation have to decide whether they should buy a new home, buy an older existing home that may need some work, or fix up and perhaps add space to the home they have. This decision is likely to be influenced by the prevailing housing situation. In a period when housing prices and mortgage rates are high, families are more likely to decide against buying a new house in favor of increasing expenditures on improving and repairing the house they have, or buying an older house that needs repair. Such a situation existed during 1974 and was reflected by an increase in the ratio of expenditures for housing improvements and repairs to the value of new housing units completed. In 1974 this ratio was almost 0.6, the highest level since the housing recession of 1970 (table 1). In 1972 and 1973, during a period of rapid housing growth and relatively low mortgage interest rates this ratio was much lower-0.4. In the first three quarters of 1974, homeowners spent $10.4 billion on construction improvements and maintenance and repair of their homes, up from the $8.4 billion in the first three quarters of 1973. This was an increase of 23 percent, about half of which was due to price increases. Expenditures for construction improvements increased more than those for maintenance and repair-29 percent compared with 11 percent. 1 In 1972, homeowners on the average spent about $298 on improving and repairing the family home. Owners of more expensive homes tended to spend more than those in more modest homes. For families with homes valued at $20,000 or more, expenditures averaged $397, compared with average expenditures of about $241 on homes valued between $10,000 and $20,000, and $17 4 on homes valued lower than $10,000. About two-thirds of all 1 Expenditures for construction improvements refer to additions, alterations, and major replacements that are considered capital investment in the property. The distinction between major replacements and additions and alterations is that major replacements are not innovations. Maintenance and repair covers current costs for the upkeep of the property. Table 1.-Value of new housing units completed and expenditures for maintenance and repairs, and construction improvements, 1968 to 1974 Year and quarter 1968 ........ .. . 1969 ...... . ... . 1970 .......... . 1971 ... . ...... . 1972 .. ... . .. .. . 1973 .......... . 1974 (3 quarters) . Value of new units' (1) Bil. dol. 16.83 16.41 14.75 22.20 27.63 28.38 17.90 1 Excludes public housing. ( 1-unit structures) Expenditures 2 Total Maintenance and repairs (2) (3) Bil. dol. Bil. dol. 8.09 2.35 8.59 2.47 9.47 2.75 10.23 2.85 11.13 3.19 11.30 3.62 10.37 3.11 Construction improvements' (4) Bil. dol. 5.74 6.12 6.72 7.38 7.94 7.68 7.26 Ratio of col. (2) to col. (1) (5) 0.48 .52 .64 .46 .40 .40 .58 2 Owner-occupied properties. . . . . 3 Additions, alterations, and major replacements, generally cons1dered cap1talmvestment m the property. S ource: U.S . D epaT t men t Of Commerce , Bureau of the Ce.n sus ' Cons.t ruction Reports, C3d0 ·a nd C·5 0. ()V alue of new units from surveys of housing starts and of building perm1ts; expend1tures from househol mterv1ews. 11 SPRING 1975 expenditures were made to improve and repair housing units with a value of $20,000 or more. (According to the 1970 Census of Housing only about 38 percent of all owner-occupied one-family homes fell into this category.) Many families do not pay cash for home improvements but obtain loans. In 1973, extensions of loans from financial institutions for the specific purpose of home improvement amounted to $4.7 million. The use of credit for home improvement is higher, however, since home improvement credit extended by retailers is included in the category "other consumer goods." Also, some credit extended as "personal loans" may be used for home improvements. Table 2 shows the distribution of expenditures for home improvements and repairs by type of work. In 1973, about half the expenditures for maintenance and repair were for painting, and almost half of all expenditures for major replacements were for roofing and plumbing. Information on repairs and improvements that may be directly related to rising fuel costs, such as insulation, storm doors and windows, and weather stripping is not available, and expenditures are hard to estimate. If the installation of some of these items occurs incidental to other work such as new siding or remodeling, the expenditure is listed under the category for the other more expensive work. Expenditures for weather stripping are included in the category "other maintenance and repairs." The installation of storm doors and windows where there had been none before is included in "other additions and alterations.'' A provision of the Housing and Community Development Act of 1974 (effective August 22, 1974) is intended to provide help for low- and moderate-income families needing home improvements. The law authorizes expenditures by the Department of Housing and Urban Development for repairs of serious defects in one-or two-family dwellings located in older declining urban areas with mortgages insured under the regular program of the Federal Housing Administration or the unsubsidized program for low- and moderate-income families. The defect must have existed on the date Federal Housing Administration insurance was obtained; insurance must have been obtained between August 1, 1968, and Table 2. -Distribution of expenditures for home repairs and improvements, by type of work, 1973 ( 1-unit owner-occupied properties) Construction improvements Type of work Total Maintenance and repairs Additions and Major alterations replacements Percent Percent Percent Percent Total .................. 100 100 100 100 Heating and central air conditioning . ........ 8 6 6 17 Plumbing ..... 0 ••••••••• 9 9 6 21 Roofing ............... 7 9 (') 25 Painting ............... 16 50 (I ) (I ) Siding ................. 4 4 (I ) 18 Remodelingz 8 (I ) 16 (I ) Other ................. 47 22 3 73 19 1 Not applicable. 2 Includes the creation of new rooms within the original confines of a house and complete interior reconstruction. 'Includes all additions to the residential structure (19 percent); all additions and alterations on property outside the residential structure (19 percent); and miscellaneous alterations within the residential structure (35 percent), such as installation of an exhaust fan in the kitchen or of storm doors where there had been none before. Note: Detail may not add to total because of rounding. Source: U.S. Department of Commerce, Bureau of the Census, Construction Reports, C50-73A. 12 FAMILY ECONOMICS REVIEW January 1, 1973; and a claim has to be made before August 22, 1975. Previously, this type of assistance was not available to other than lower income families. The 197 4 law also provides for an increase of the maximum loan amount from $5,000 to $10,000 for home improvement loans insured by the Federal Housing· Administration. The maximum maturity for such loans was increased from 7 to 12 years. The loans are available for alterations, repairs, and improvements upon or in connection with existing structures and may include the provision of fire safety equipment, energy-conserving improvements, or the installation of solar energy systems. The Farmers Home Administration has two loan programs for residents of rural areas who need assistance in the repair of their homes, one for families with low and moderate incomes and another for families with very low incomes. Under the first, the maximum loan amount is $7,000. The effective interest rate varies with family income and family size and may be as low as 1 percent. Applicants must have enough dependable income to pay family living expenses and existing debts and to repay the loan. The second program aids families in making home repairs to remove health hazards. The maximum loan amount increased from $3,500 to $5,000 as a result of the 1974 law. The interest rate is 1 percent. Loans under $2,500 (previously $1,500) do not need to be secured by a mortgage on the house, but only require a promissory note. In fiscal year 1974, the total number of loans for home repairs made by the Farmers Home Administration under both programs was 8,431. The 197 4 law changed the definition of rural areas for housing loans from "open country and places with population up to 10,000" to "open country and places with population up to 20,000." As a result, more persons will be eligible for loans under these programs. On January 15, 1975, the President proposed legislation that would allow homeowners a 15-percent income tax credit retroactive to January 1, 1975, for the first $1,000 of expenditures for energy-saving improvements such as storm windows and insulation. Lowincome families and elderly persons would qualify for direct government grants for insulation. Sources: Board of Governors of the Federal Reserve System, Federal Reserve Bulletin, December 197 4. U.S. Department of Agriculture, Farmers Home Administration, unpublished data. U.S. Department of Commerce, Bureau of the Census, Construction Reports, Housing Starts, C20-74-ll, January 1975; Value of New Construction Put in Place, C30-74-10, December 197 4; and Residential Alterations and Repairs, C50-73A, January 1975, C50-74-Q1 and Q2 (no dates). U.S. Department of Commerce, Bureau of the Census, News, CB 74-310, Expenditures on Upkeep and Improvements: Third Quarter 197 4, December 31, 1974; 1970 Census of Housing, HC(2)-1. The White House, Office of the Press Secretary, The President's 1975 State of the Union Message Including Economy and Energy, January 15, 1975. FEDERAL HOME LOAN BANK BOARD PROHIBITS SEX DISCRIMINATION IN HOME LENDING The Federal Home Loan Bank Board (FHLBB) has amended its rules for member institutions to protect women from cliscrimination in home mortgage loans. 1 The rules were amended to comply with provisions of the Housing and Community Development Act of 1974 (Public Law 93-383), which became effective on August 22, 1974. The new rules require FHLBB member institutions to consider the combined income of both husband and wife in the extension of mortgage SPRING 1975 credit and require that loan applicants be evaluated for credit worthiness without regard to sex. 1 The FHLBB is an independent Federal agency that supervises the savings and home-financing industry. The Board establishes policies, issues regulations, and supervises the operations of the Federal Home Loan Bank System, The Federal Savings and Loan Insurance Corporation, and the Federal Home Loan Mortgage Corporation. Mosi member institutions are savings and Joan or building and loan associations. 13 SOME NEW USDA PUBLICATIONS (Please give your ZIP code in your return address when you order these.) The following are for sale by the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402: • CONSTRUCTION WITH SURFACE BONDING. AB 374. October 1974. 45 cents. • FINDING AND KEEPING A HEALTHY HOUSE. M 1284. June 1974. 60 cents. Single copies of the following are available free from the U.S. Department of Agriculture, Washington, D.C. 20250. Please address yom request to the office indicated. From Office of Communication: • HOW TO PREVENT AND REMOVE MILDEW-HOME METHODS. G 68. Revised February 1974. • HOW TO BUY MEAT FOR YOUR FREEZER. G 166. Slightly revised July 1974. From Information Division, Food and Nutrition Service: • A SUPPLEMENT TO A GUIDE FOR PLANNING FOOD SERVICE IN CHILD CARE CENTERS. FNS 64 Supplement. December 1974. (Food Buying Guide for Child Care Centers. FNS 108.) CONVENIENCE AND THE COST OF BAKED PRODUCTS by Linda Collier and Dianne Odland Most convenience baked products are more costly than equal amounts of similar products prepared from home recipes. Generally, readyto- eat or heat-and-serve products-those with the most convenience built in-are the most expensive. To illustrate these differences, costs of biscuits, sugar cookies, pancakes, and yeast rolls made from basic ingredients and from several convenience forms were compared using prices from three Washington, D.C., supermarkets in January 1975 (sec table). Both the homemade products and the convenience items used in these comparisons were prepared in the foods laboratory of the Consumer and Food Economics Institute. Commercial products were prepared according to package directions. Homemade products, made according to standardized recipes, approximated but did not exactly duplicate the convenience items. The home-prepared products and all but three of the convenience items were made with enriched flour. Sugar cookies and yeast rolls made from a mix and frozen pancakes did not contain enriched flour; the frozen pancakes, however, were fortified with vitamins. Cost per serving of each convenience baked product was compared with cost per serving of 14 the home-prepared product. A single serving1 of the home-prepared produ·ct was used as a reference in computing the number of servings per recipe for each convenience item and in making cost comparisons. The cost of energy (fuel) for baking was not considered. Compared to costs for basic ingredients for home-prepared products, the Washington shopper paid- Slightly less for: Biscuits made from mix with milk added. Pancakes made from mix with water added. Slightly more for : Biscuits from refrigerated cans. Sugar cookies from mix with egg added, from a refrigerated roll of dough, or ready-to-eat. Pancakes made from mix with egg, oil and milk added. Yeast rolls frozen or made from a mix with water added. 1 A serving was d~> fin e d as 2 baking powder biscui ts, 1.90 oz ; 2 sugar cookies, 0.55 oz; 3 pancakes, 5.86 oz; and 1 yeast roll, 1.34 o z. Costs in the table were based on these fi gures. FAMILY ECONOMICS REVIEW Cost of Home-Prepared and Convenience Baked Products1 Product Baking powder biscuits: Home prepared ... ....... . . . Mix, from 40-oz. pkg. • (add milk) ......... . ..... . Refrigerated, 8-oz. can ... . . .. . Sugar cookies : Home prepared ..... .. .. ... . Mix, 10-oz. pkg. (add egg) .... . Refrigerated, 18-oz. pkg. (chilled-in-roll) .. .. . ...... . Ready-to-eat, 13. 5-oz. pkg. Pancakes: Home prepared .. . ... ...... . Mix, from 32-oz. pkg. s (add water) .............. . Mix, from 16-oz. pkg. s (add egg, corn oil, and milk) .. Frozen, 10.5-oz. pkg. (heat in toaster or over) Yeast rolls: Home prepared ........... . . Mix, 14.25-oz. pkg. (add water) . Frozen, 24·oz. pkg. (unbaked) .. Brown-and-serve, 12-oz. pkg ... . Ready-to-eat, 8-oz. pkg .. ... . . . Servings per recipe2 Number 7.2 6.8 4.1 29.6 20.8 29.5 25.3 2.7 1.5 2.1 1.6 24.0 16.2 17.5 9.1 6.7 Cost Cost relative to cost per of home prepared serving3 product per serving3 Cents Percent 3.8 100 3.6 93 4.3 113 2.6 100 3.0 115 3.1 120 3.1 120 12.8 100 7.9 61 14.7 115 32.6 254 2.7 100 3.5 129 4.0 146 6.4 236 10.6 391 ' Costs are averages based on food prices from 3 Washington, D.C. area supermarkets, January 1975. 2 Total yield of baked products in ounces divided by weight per serving of the home-prepared product. A single serving was defined as 2 baking powder biscuits, 1.90 oz.; 2 sugar cookies, 0.55 oz.; 3 pancakes, 5.86 oz.; and 1 yeast roll, 1.34 ounces. 3 Calculated from unrounded numbe.rs. • 2 cups of mix per recipe were prepared according to package directions. 5 1 cup of mix per recipe was prepared according to package directions. Note: Methodology used in this study is based on methodology for a 1963 study reported in "Comparative Costs to Consumers of Convenience Foods and Home-Prepared Foods," MRR No. 609, Economic Research Service, USDA, 1965. Two to four times as much for: Pancakes, frozen ready for toaster or oven. Yeast rolls, brown-and-serve or ready-toeat. It is up to the consumer to decide which product is best-the home-prepared or convenience item. Even if the family budget allows the extra cost of some of these convenience products, factors such as family preferences, culinary skills, time and equipment available for baking, and the number of individuals to feed may influence the decision. SPRING 1975 Tips to be aware of that might help cut the costs of baked goods include: • Compare prices in several stores. • Look for "special" prices on baked goods. • Check different brands, including store brands, of baked products. • Look for markdowns on ready-to-eat baked items. • Note what ingredients must be added to mixes. The type of ingredients used in home recipes can also increase or decrease the cost of a product-for instance, reconstituted nonfat dry 15 milk or evaporated milk instead of whole milk; margarine, vegetable shortening, or oil instead of butter; medium eggs instead of large or extra-large eggs. Where substitution will not adversely affect taste and texture, choosing the less expensive ingredient will save money. Baked products are prominent as a part of the diets of most Americans. Smart shoppers will compare costs of homemade baked goods with those from convenience forms to see that they are not spending more for convenience than they intend. ZINC IN FOODS by Barbara Wells Willis and Ann P. Mangubat Zinc is a mineral present in small or trace amounts in all living matter. The human body contains approximately 2 to 3 grams of zinc. This small amount (a nickel weighs about 5 grams) is distributed throughout the body and is necessary for proper functioning of some important enzyme systems within the body. Zinc aids in the formation of protein, is necessary for growth and normal sexual development in children, and facilitates wound healing. Lack of zinc has been shown to impair the senses of taste and smell. The research that has led to our current knowledge of the functions of zinc and of the body's requirement for zinc has been done mainly in the past 10 years. The Food and Nutrition Board (FNB) of the National Research Council-National Academy of Sciences, which has established and published recommended dietary allowances (RDA) for over 30 years, included an RDA for zinc in its latest revision. 1 The RDA are amounts of essential nutrients considered adequate for practically all healthy persons, and as such, may exceed the requirements of many individuals. FNB recommends that all individuals over 10 years of age try to consume 15 milligrams of zinc each day.2 The best 1 Food and Nutrition Board, Recommended Dietary Allowances 1974, 8th rev. ed., National Academy of Sciences-National Research Council 197 4. 2 Recommended dietary allowances for all age groups: 16 Up to 6 months . . . . . . . . . . . . . . . . 3 mg/day 6 months to 1 year ........... ... 5 mg/day 1 to 10 years . . . . . . . . . . . . . . . . . . 10 mg/day 11 years and over ... ........... 15 mg/day Pregnant women . . . . . . . . . . . . . . . 20 mg/day Lactating women . . . . . . . . . . . . . . 25 mg/day assurance of meeting this recommendation is to consume a varied diet. The accompanying table divides foods into four categories, based on their zinc content in common household units of foods. Within each category, the foods listed first have the highest concentrations of zinc, and those listed last have the lowest concentrations within that group. For example, for equal serving sizes, oysters have more zinc than beef, beef more than lamb, and lamb more than pork. If larger or smaller servings than those designated are eaten, then the zinc content is proportionately increased or decreased. Foods from animal sources are generally good sources of zinc. Seeds of plants, such as legumes and nuts, and bran and germ of grains are also good sources of zinc. Other parts of the plant (leaves, stems, roots, blossoms) and fruits are very low in zinc content. Fats, oils, sugars, and beverages (other than milk and milk products) contain almost no zinc and should not be counted on to provide more than incidental amounts of zinc to the diet. Milling of grains removes substantial amounts of zinc. For example, whole grain wheat contains about 2.7 milligrams of zinc per 100 grams, while cake or pastry flour, which has had the bran and germ removed, contains only 0.3 milligrams of zinc per 100 grams. Similarly, whole wheat bread contains 1.0 milligrams of zinc in two slices, while white bread contains 0.4 milligrams of zinc in two slices (average of two slices of bread is 56 grams). Frozen food contains the same amount of zinc as its fresh form. Canning may increase the zinc content slightly, perhaps due to leaching of zinc from the can. Cooking food by either moist or dry heat has little effect on the zinc content of that food. FAMILY ECONOMICS REVIEW Zinc in household measures of food Food group Zinc per household measure More than 3 mg 1-3 mg 0.5-0.9 mg Less than 0. 5 mg Shellfish, meat, oysters, raw' chicken, dark tuna fish poultry, fish beef meat fish, white (3 oz cooked, beef or calves lobster chicken breast unless other- liver turkey, light sausage, cold wise stated). poultry heart meat cuts and lamb shrimp, 6 luncheon meats, turkey, dark meat salmon, solids & 1 slice crab liquid, 1/2 cup gizzard clams ( 4 or 5) veal pork Dairy products milk, nonfat, cheese, 1 oz milk, whole, margarine, 1/2 cup and eggs. dry, 1 cup 1 cup buter, 1/2 cup ice cream, 1 cup egg, whole, one Grain products flour, whole cookies, 10 corn chips, 1 oz (1 cup unless wheat vanilla wafers bread, white, otherwise cornmeal, rice, cooked, 2 slices stated). degermed white cake or pastry oatmeal, cooked wheat germ, flour rice, cooked, toasted, 1 tbsp cake, white, brown wheat cereals, 1 piece, 3x3x2" bread, whole ready-to-eat, crackers, graham, wheat, 1 oz 2 squares 2 slices macaroni, cooked popcorn, popped bread flour crackers, saltines, all purpose 10 crackers flour corn flakes, 1 oz Vegetables and beans, mature, peas, immature, beans, green, cooked legumes (1/2 dry - cooked corn, canned cup unless cowpeas, cooked spinach, cooked lettuce, 1/6 head otherwise peas, mature potato, 1 med., stated). chickpeas cooked lentils carrot, 1 med., raw cabbage, raw, shredded onions, mature or green tomato, ripe, 2-3/5" diam. Fruits and fruit applesauce juices (1/2 cup banana, 1 med. unless other- orange, one, raw wise stated). orange juice, canned, unsweetened peach, one, raw, peeled apple, one, raw Other foods. cocoa, approx. coffee, fluid 5 tbsp beverage, 1 cup chocolate syrup, 2 tbsp beverages, carbo-nated, 12 fl. oz tea, fluid beverage, 1 cup 1 More than 5 mg zinc per common household unit. SPRING 1975 17 COST OF FOOD AT HOME, U.S. AND REGIONS Cost of Food at Home 1 Estimated for Food Plans at Three Cost Levels, January 1975, U.S. Average Cost for 1 week Cost for 1 month Sex-age groups• Low-cost Moderate- Liberal Low-cost Moderate- Liberal plan cost plan plan plan cost plan plan Dollars Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2: 20 to 35 years3 .......... .. 27.60 34.80 42.30 119.80 150.70 183.30 55 to 75 years 3 ............ 22.30 28.60 34.20 96.80 124.00 148.00 Family of 4: Preschool children • ... .... .. 39.80 50.10 60.60 172.60 217.10 262.00 School children 5 ........... 46.50 58.80 71.50 201.80 254.90 309.80 INDIVIDUALS' Children, under 1 year .. ...... 5.20 6.40 7.20 22.30 27.80 31.10 1 to 3 years ............... 6.70 8 .30 9.90 28.90 35.90 42.70 3 to 6 years ....... . ...... . 8.00 10.20 12.20 34.80 44.20 52.70 6 to 9 years ............... 9.90 12.60 15.50 42.90 54.50 67.20 Girls, 9 to 12 years ........... 11.20 14.30 16.60 48.40 61.80 71.80 12 to 15 years ....... . ..... 12.30 15.80 19.00 53.50 68.50 82.10 15 to 20 years ............. 12.50 15.60 18.40 54.20 67.70 79.70 Boys, 9 to 12 years .. . ..... .. 11.50 14.60 17.50 50.00 63.40 76.00 12 to 15 years ............. 13.60 17.60 20.80 58.80 76.20 90.30 15 to 20 years ... .. . . ..... . 15.60 19.70 23.50 67.70 85.10 101.70 Women, 20 to 35 years ....... 11.50 14.50 17.40 50.00 63.00 75.20 35 to 55 years . .... ........ 11.00 13.90 16.60 47.80 60.20 71.80 55 to 75 years ........ . .... 9.30 11.90 14.10 40.20 51.40 60.90 7 5 years and over ••• 0 •••••• 8.40 10.50 12.80 36.30 45.70 55.30 Pregnant ................. 13.50 16.70 19.70 58.50 72.50 85.40 Nursing .................. 15.80 19.50 22.80 68.50 84.30 98.90 Men, 20-35 years ........... . 13.60 17.10 21.10 58.90 74.00 91.40 35 to 55 years ......... .... 12.50 15.80 19.10 54.30 68.50 83.00 55 to 75 years ............. 11.00 14.10 17.00 47.80 61.30 73.60 7 5 years and over • • •••• 0 ••• 10.30 13.50 16.20 44.50 58.60 70.40 1 These estimates were computed from computed from quantities in food plans published in Family Economics Review, October 1964. The costs of the food plans were first estimated by using the average price per pound of each food group paid by urban survey famHies at three selected income levels in 1965. These prices were adjusted to current levels by use of Retail Food Prices by Cities released periodically by the Bureau of Labor Statistics. 2 Age groups include the persons of the first age listed up to but not including those of the second age listed. 3 Ten percent added for family size adjustment. • Man and woman, 20-35 years; children, 1-3 and 3-6 years. 5 Man and woman, 20-35; child, 6-9 and boy 9-12 years. 'The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested: 1-person- add 20 percent; 2-person- add 10 percent; 3-person- add 5 percent ; 5-person-subtract 5 percent; 6-or·more-person-subtract 10 percent. 18 FAMILY ECONOMICS REVIEW Cost of Food at Home 1 Estimated for Food Plans at Three Cost Levels, January 1975, Northeast Region Cost for 1 week Cost for 1 month Sex-age groups2 Low-cost Moderate- Liberal Low-cost Moderate-plan cost plan plan plan cost plan Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2: 2 20 to 54 years ............. 29.50 37.50 45.00 127.70 162.80 55 years and over ••• 0 •••• • 0 26.10 32.90 39.30 113.00 142.30 Family of 4: Children, 1-2, and 3-5 years .. 41.60 52.60 63.00 180.20 228.20 Children, 6-8 and 9-11 years .. 50.40 64.10 76.70 218.60 277.90 INDIVIDUALS3 Child: 7 months to 1 year ......... 5.50 6.90 8.10 24.00 29.90 1 to 2 years ..... .......... 6.70 8.40 10.00 29.10 36.30 3 to 5 years . ....... .. . .... 8.10 10.10 12.10 35.00 43.90 6 to 8 years .... ..... ..... . 10.50 13.30 15.90 45.60 57.70 9 to 11 years .............. 13.10 16.70 19.90 56.90 72.20 Male: 12 to 14 years ........ .. . .. 14.00 17.80 21.20 60.80 77.10 15 to 19 years ............. 15.40 19.60 23.40 66.80 84.80 20 to 54 years ............. 14.90 19.00 22.90 64.40 82.50 55 years and over ....... . .. 13.00 16.50 19.80 56.50 71.40 Female: 12 to 19 years ............. 12.40 15.60 18.50 53.70 67.60 20 to 54 years ..... .. ..... . 11.90 15.10 18.00 51.70 65.50 55 years and over 0 ••••• 0 ••• 10.70 13.40 15.90 46.20 58.00 Pregnant •• •••••• • ••• 0 0 ••• 14.70 18.40 21.90 63.60 79.70 Nursing ...... .. .......... 15.60 19.70 23.50 67 .70 85.50 Liberal plan Dollars 195.10 170.20 273.20 332.60 35.10 43.20 52.60 68.90 86.30 91.90 101.50 99.30 85.70 80.40 78.10 69.00 94.80 101.80 1 These estimates were computed from quantities of food plans published in Family Economics Review, Winter 1975. The costs of the food plans were first estimated by using the average price per pound of each food group paid by urban survey families in the Northeast at three selected food cost levels in 1965-66. These prices were adjusted to current levels by use of Retail Food Prices by Cities (Boston; New York, Northeastern New Jersey; Philadelphia) released periodically by the Bureau of Labor Statistics. 2 Ten percent added for family size adjustment. See footnote 3. 3 The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested: 1-person-add 20 percent; 2-person-add 10 percent; 3-person-add 5 percent; 5-person-subtract 5 percent; 6-or-more-person-subtract 10 percent. SPRING 1975 19 Cost of Food at Home, 1 Estimated for Food Plans at Three Cost Levels, January 1975, North Central Region Cost for 1 week Cost for 1 month Sex-age groups Low-cost Moderate- Liberal Low-cost Moderate-plan cost plan plan plan cost plan Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2:' 20 to 54 years ... . ......... 28.20 34.50 41.50 121.80 149.60 55 years and over . ... ...... 25.00 30.40 36.20 108.10 131.30 Family of 4: Children, 1-2 and 3-5 years .. . 39.80 48.50 58.20 172.20 210.30 Children, 6-8 and 9-11 years .. 48.30 59.30 71.00 209.10 256.60 INDIVIDUALS' Child: 7 months to 1 year . ~ . . . . . . . 5.40 6.40 7.50 23.20 27.70 1 to 2 years ........ . ...... 6.40 7.70 9.20 27.90 33.60 3 to 5 years ..... .... ... . .. 7.80 9.40 11.30 33.60 40.70 6 to 8 years ..... . ......... 10.10 12.40 14.80 43.70 53.50 9 to 11 years .............. 12.60 15.50 18.50 54.70 67.10 Male: 12 to 14 years ............. 13.40 16.50 19.70 58.30 71.30 15 io 19 years ............. 14.80 18.10 21.70 64.00 78.50 20 to 54 years ............. 14.20 17.50 21.10 61.40 75.90 55 years and over .......... 12.50 15.20 18.20 54.00 65.80 Female: 12 to 19 years ............. 11.90 14.40 17.20 51.60 62.60 20 to 54 years ............. 11.40 13.90 16.60 49.30 60.10 55 years and over .......... 10.20 12.40 14.70 44.30 53.60 Pregnant 0 • ••••••• •••••••• 14.00 16.90 20.20 60.80 73.40 Nursing .................. 14.90 18.20 21.70 64.60 78.70 Liberal plan Dollars 179.50 156.90 251.70 307.40 32.50 39.70 48.80 64.00 80.20 85.20 94.10 91.30 78.90 74.50 71.90 63.70 87.50 93.90 ' These estimates were computed from quantities in food plans published in Family Economics Review, Winter 1975. The costs of the food plans were first estimated by using the average price per pound of each food group paid by urban survey families in the North Central Region at three selected food cost levels in 1965-66. These prices were adjusted to current levels by use of Retail Food Prices by Cities (Chicago, Cleveland, Detroit, St. Louis) released periodically by the Bureau of Labor Statistics. 2 Ten percent added for family size adjustment. See footnote 3. 3 The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested: 1-person-add 20 percent; 2-person-add 10 percent; 3-person-adcl 5 percent; 5-person--subtract 5 percent; 6-or-more-person--subtract 10 percent. 20 FAMILY ECONOMICS REVIEW Cost of Food at Home, 1 Estimated for Food Plans at Three Cost Levels, January 1975, Southern Region Cost for 1 week Cost for 1 month Sex-age groups Low-cost Moderate- Liberal Low-cost Moderate-plan cost plan plan plan cost plan Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2:2 20 to 54 years .... ........ . 27.80 34.20 39.50 120.20 148.30 55 years and over .......... 24.50 29.90 34.30 106.30 129.70 Family of 4: Children, 1·2 and 3-5 years ... 39.00 47.80 55.30 169.00 207.30 Children, 6-8 and 9-11 years .. 47.40 58.40 67.40 205.30 253.40 INDIVIDUALS~ Child: 7 months to 1 year ......... 5.10 6.20 7.20 22.30 27.00 1 to 2 years ............... 6.20 7.50 8.70 27.00 32.60 3 to 5 years ............... 7.50 9.20 10.70 32.70 39.90 6 to 8 years ............... 9.80 12.10 14.00 42.60 52.60 9 to 11 years . . . . . . . . . . . . .. 12.30 15.20 17.50 53.40 66.00 Male: 12 to 14 years ............. 13.20 16.20 18.60 57.00 70.20 15 to 19 years . . ........... 14.50 17.90 20.60 63.00 77.50 20 to 54 years ............. 14.00 17.30 20.00 60.50 75.00 55 years and over •• • 0. 0 •••• 12.20 15.00 17.20 53.00 64.90 Female: 12 to 19 years ............. 11.70 14.30 16.40 50.80 61.90 20 to 54 years ....... . ... . . 11.30 13.80 15.90 48.80 59.80 55 years and over •• 0. 0 • • 0 •• 10.10 12.20 14.00 43.60 53.00 Pregnant . . ........... .. .. 13.80 16.80 19.40 60.00 72.90 Nursing .. . .... ..... . ..... 14.70 18.00 20.80 63.90 78.20 Liberal plan Dollars 171.10 148.90 239.60 291.90 31.40 37.80 46.30 60.60 75.80 80.80 89.30 86.60 74.70 71.10 68.90 60.70 83.80 89.90 1 These estimates were computed from quantities in food plans published in Family Economics Review, Winter 197 5. The costs of the food plans were first estimated by using the average price per pound of each food group paid by urban survey families in the South at three selected food cost levels in 1965-66. These prices were adjusted to current levels by use of Retail Food Prices by Cities (Atlanta; Baltimore; Washington, D.C., Maryland, Virginia) released periodically by the Bureau of Labor Statistics. 2 Ten percent added for family size adjustment. See footnote 3. 3 The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested : 1-person-add 20 percent ; 2-person-add 10 percent; 3-person-add 5 percent; 5-person-subtract. 5 percent; 6-or-more-person-subtract 10 percent. SPRING 1975 21 Cost of Food at Home1 Estimated for Food Plans at Three Cost Levels, January 1975, Western Region Cost for 1 week Cost for 1 month Sex-age groupss Low·cost Moderate· Liberal Low·cost Moderate· plan cost plan plan plan cost plan Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2: 2 20 to. 54 years .......... . .. 27.70 34.80 41.90 120.20 150.70 55 yeat·s and over .......... 24.60 30.70 36.70 107.00 132.70 Family of 4: Children, 1·2 and 3·5 years ... 39.30 48.90 59.00 170.20 211.80 Children, 6·8 and 9·11 years .. 47.70 59.70 72.10 207.00 258.90 INDIVIDUALS' Child: 7 months Lo 1 year ••••• 0 ••• 5.30 6.40 7.80 23.10 27.80 1 to 2 years . . ... . ......... 6.40 7.80 9.40 27.60 33.70 3 to 5 years . . ............. 7.70 9.50 11.50 33.30 41.10 6 to 8 years ............... 10.00 12.50 15.10 43.40 54.10 9 to 11 years .............. 12.50 15.60 18.90 54.30 67.80 Male: 12 to 14 years ............. 13.30 16.60 20.00 57.70 71.90 15 to 19 years ............. 14.60 18.20 22.00 63.20 78.90 20 to 54 years ............. 14.00 17.60 21.30 60.70 76.50 55 years and over .... . ..... 12.30 15.40 18.50 53.50 66.50 Female: 12 to 19 years ....... .. . . .. 11.80 14.50 17.50 51.10 63.00 20 to 54 years ....... .. . . .. 11.20 14.00 16.80 48.60 60.50 55 years and over .......... 10.10 12.50 14.90 43.80 54.10 Pregnant ••••••• • •• 0 ..... .. 13.80 17.10 20.40 59.90 73 .90 Nursing ........... . ...... 14.70 18.30 21.90 63.70 79.30 Liberal pl an Dollars 181.50 159.30 255.40 312.10 33.70 40.60 49.80 65.30 81.80 86.60 95.50 92.30 80.10 75.80 72.70 64.70 88.60 95.00 'These estimates were computed from quantities in food plans published in Family Economics Review, Winter 197 5. The costs of the food plans were first estimated by using Lhe average price per pound of each food group paid by urban survey families in the West at three selected food cost levels in 1965·66. These prices were adjusted to current levels by use of Retail Food Prices by Cities (Los Angeles; San Francisco, Oakland) released periodically by the Bureau of Labor Statistics. ,2 Ten percent added for family size adjustment. See footnote 3. 3 The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested: 1·person-add 20 percent; 2·person-add 10 percent; 3-person-add 5 percent; 5-person--subtract 5 percent; 6-or·more·person--subtract 10 percent. 22 FAMILY ECONOMICS REVIEW CONSUMER PRICES Consumer Price Index for Urban Wage Earners and Clerical Workers Group All items ........ . ... . ........ . Food ............. ......... . Food at home .. . ........... . Food away from home ....... . Housing .......... ... ....... . Shelter ................... . Rent ....... ..... ....... . Homeownership .......... . Fuel and utilities .. ..... .... . Fuel oil and coal ......... . . Gas and electricity . ........ . Household furnishings and operation ................ . Apparel and upkeep . .... . .... . Men's and boys' ... .. .. ..... . Women's and girls' .... ..... . . Footwear .. .... .. .. ....... . Transportation .. . ....... .. .. . Private .... . .............. . Public .. ... . .............. . Health and recreation ......... . Medical care ............... . Personal care .............. . Reading and recreation ....... . Other goods and services ..... . (1967 = 100) Jan. 1975 156.1 170.9 171.4 169.0 161.2 164.3 134.0 175.6 160.5 228.9 160.2 153.2 139.4 140.0 135.1 142.2 143.2 142.2 152.2 148.9 161.0 146.5 141.0 144.8 Dec. 1974 155.4 169.7 170.3 167.6 159.9 163.0 133.5 174.0 158.4 228.8 156.7 152.3 141.9 142.5 140.0 142.2 143.5 142.5 152.0 147.5 159.0 145.3 139.8 143.9 Source: U.S. Department of Labor, Bureau of Labor Statistics. Nov. 1974 154.3 167.8 168.3 166.2 158.3 161.2 132.8 171.7 157.1 229.2 154.0 151.0 142.4 142.6 141.5 142.8 143.4 142.7 149.5 146.3 157.5 144.2 138.8 142.7 Index of Prices Paid by Farmers for Family Living Items (1967 = 100) Item Feb. Jan. Dec. Nov. Oct. 1975 1975 1974 1974 1974 All items .. .. . .... .. .. .... ... 175 173 173 171 167 Food and tobacco • 0 •••• 0 •••• -·- -~·- 178 ·-- ·-- Clothing --- -·- 182 -·· --- • •• ••• 0 ••••••••••• Household operation ... ...... --- ··- 165 --· --· Household furnishings . .. ..... --· --- 149 --· --- Building materials, house .. ... . --- ... 176 --· --· Source : U.S. Department of Agriculture, Statistical Reporting Service. SPRING 1975 Sept. 1974 166 167 176 160 146 181 Jan. 1974 139.7 153.7 154.3 151.6 142.2 147.4 127.3 154.8 140.8 194.6 134.3 129.0 128.8 127.7 127.8 133.0 128.1 126.2 146.0 133.7 142.2 129.8 128.3 131.8 Feb. 1974 153 --- -·- · ·- --- -·- 23 FAMILY ECONOMICS REVIEW SPRING 1975 Food Plans and Family Budgeting Betty Peterkin CONTENTS Page 3 Composition of the Labor Force . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Expenditures for Improving and Repairing the Family Home Lucie G. Krassa Federal Home Loan Bank Board Prohibits 11 Sex Discrimination in Home Lending . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 ' Convenience and the Cost of Baked Products......... . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Linda Collier and Dianne Odland Zinc in Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Barbara Wells Willis and Ann P. M.angubat Regular Features Some New USDA Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Cost of Food at Home, U.S. and Regions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Consumer Prices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Issued May 197 5 I •. f "\.• 24 FAMILY ECONOMICS REVIEW 'f:t U S GOVERNMENT PRINTING OFFICE : 1975·621-496/ 3284 3-1
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Title | Family Economics Review [1975, Number 2] |
Date | 1975 |
Contributors (group) | Institute of Home Economics (U.S.);United States. Agricultural Research Service;Consumer and Food Economics Research Division;Consumer and Food Economics Institute (U.S.);United States Science and Education Administration;United States. Agricultural Research Service;United States Agricultural Research Service Family Economics Research Group |
Subject headings | Home economics--Accounting--Periodicals |
Type | Text |
Format | Pamphlets |
Physical description | 8 v. ; $c 27 cm. |
Publisher | Washington, D.C. : U.S. Institute of Home Economics, Agricultural Research Service, U.S. Dept. of Agriculture |
Language | en |
Contributing institution | Martha Blakeney Hodges Special Collections and University Archives, UNCG University Libraries |
Source collection | Government Documents Collection (UNCG University Libraries) |
Rights statement | http://rightsstatements.org/vocab/NoC-US/1.0/ |
Additional rights information | NO COPYRIGHT - UNITED STATES. This item has been determined to be free of copyright restrictions in the United States. The user is responsible for determining actual copyright status for any reuse of the material. |
SUDOC number | A 77.708:975/2 |
Digital publisher | The University of North Carolina at Greensboro, University Libraries, PO Box 26170, Greensboro NC 27402-6170, 336.334.5482 |
Full-text | HIGHLIGHTS/SPRING 1975 FOOD PLANS AND FAMILY BUDGETING IMPROVING AND REPAIRING THE FAMILY HOME THE COST OF CONVENIENCE ZINC IN FOODS PROPERTY OF THE IIPqAPY FEB G 1976 UNIVERSITY OF NORTH CAROLINA AT GREENSBORO ARS-NE-36 Consumer and Food Economics Institute Agricultural Research Service U.S. DEPARTMENT OF AGRICULTURE FAMILY ECONOMICS REVIEW is a quarterly report on research of the Consumer and Food Economics Institute and on information from other sources relating to economic aspects of family living. It is prepared primarily for home economics agents and home economics specialists of the Cooperative Extension Service. Authors are on the staff of the Consumer and Food Economics Institute unless otherwise noted. Editor: Katherine S. Tippett Assistant Editor: Marilyn Doss Ruffin Consumer and Food Economics Institute Agricultural Research Service U.S. Department of Agriculture Federal Building Hyattsville, Md. 20782 FOOD PLANS AND FAMILY BUDGETING 1 by Betty Peterkin Three USDA Family Food Plans (low cost, moderate cost, and liberal) have been revised. The Winter 1975 issue of FAMILY ECONOMICS REVIEW presented information on this revision-the reasons for it, the data used, the nutritional quality of the plans, and procedures for estimating costs. The quantities of foods in the plans and the costs for the plans estimated each month are used in numerous ways. The Department and others use the plans as a basis for guidance materials that help families to select nutritious diets that they can afford. The food components of the Bureau of Labor Statistics' budgets at three levels are based on the three USDA food plans. Camps and institutions use the plans to estimate food needs and evaluate food used. Public and private assistance agencies use the costs for the plans in establishing food cost standards for needy families and children in foster homes; lawyers, courts, and the Internal Revenue Service use them to determine rates for care of dependents. Economists use the plan costs as a base for economic assumptions regarding the cost of a good diet for · families of different size and composition. The food plans and their costs can be used as guides in working out food budgets for families. 2 The food plans (tables 1, 2, and 3) show the kinds and amounts of food that the family might purchase, or obtain in other ways, to provide well-balanced meals and snacks for family members. The costs for the food plans (see p. 18 for costs for January 1975) are guides to how much money a family might reasonably spend for food. 1 This article is an adaptation of a paper "USDA Family Food Plans, 1974" presented at The National Agricultural Outlook Conference in December 197 4. The complete paper may be ordered from the Consumer and Food Economics Institute (see address inside cover page). 2 For additional information on food money management, see Your Money's Worth in Foods, USDA, HG 183. Single copies are available free from the Office of Communication, U.S. Department of Agriculture, Washington, D.C. 20250. SPRING 1975 Selecting the Plan and Figuring Its Cost The family may select their plan-low cost, moderate cost, or liberal-in one of these two ways: 1. Select the plan that costs the amount that other families, similar in size and income, spend for food on the average. The food plans that could be followed by using the money that families of different sizes and incomes spend, on the average are shown in table 4. 2. Select the plan that costs about the amount the family currently budgets (or would like to budget) for food . To find this plan, figure the costs for the three plans for January 197 5 for the family, using the costs given on page 18. Find the weekly cost for each person eating from family food supplies. List the amount opposite the age and sex of each person as follows: • For family members who eat all meals at home (or carry meals from home, such as lunches or picnics), use the weekly cost given in the table. • For family members who eat some meals out, deduct from the cost in the table, 5 percent for each meal not eaten at home. For example, if a child eats lunch out five times a week, subtract 25 percent, or one-fourth, of the cost shown for the child's age group. • For guests and others who occasionally eat with the family, list 5 percent of the cost in the table for the proper age group for each meal. Suppose grandmother eats her midday and evening meals with the family every Sunday. Add 10 percent, or one-tenth, of that amount for women of her age. Next, total the costs listed and adjust the total if there are more or fewer than four persons usually eating at the family table. Costs in the table on page 18 are for individuals in families of four persons. Adjustment is necessary because large families tend to buy and use 3 Table 1.--Low-cost food plan: Amounts of food for a week 11 Family Milk, Meat, Dry beans Dark-green, Citrus other Other Fats, Sugar, Acces-member cheese, poultry, Eggs and peas, deep-yellow fruit, Potatoes vegetables, Cereal Flour Bread bakery oils sweets sories ice cream g) fish :J! nuts 'J.j vegetables tomatoes fruit products 'if S1 Lb No. Lb Lb Lb Lb _Lb Lb Lb Lb Lb Lb Lb Lb Child: 7 months to 1 year---- 5.70 0.56 2.1 0.15 0.35 0.42 0.06 3.43 6/ 0.71 0.02 0.06 0 .05 0.05 O.l.ll o.o6 1-2 years----- 3.57 1.26 3.6 .16 .23 1.01 .60 2.88 -§/ .99 .27 .76 .33 .12 .36 .68 3-5 years----- 3.91 1.52 2.7 .25 .25 1.20 .85 2.95 .90 .30 .91 .57 .38 .71 1.02 6-8 years----- 4.74 2.03 2.9 .39 .31 1.58 1.10 3.67 1.11 .45 1.27 .84 .52 .90 1.43 9-11 years---- 5.46 2.57 3.9 .44 .38 2.13 1.41 4.81 1.24 .62 1.65 1.20 .61 1.15 1.89 Male: 12-14 years--- 5.74 2.98 4.0 .56 .40 1.99 1.50 3.90 1.15 .67 1.88 1.25 .77 1.15 2.61 15-19 years--- 5.49 3.74 4.0 .34 .39 2.20 1.87 4.50 .90 ·75 2.10 1.55 1.05 1.04 3.09 20-54 years--- 2 .74 4.56 4.0 .33 .48 2.32 1.87 4.81 .93 .n 2.10 1.47 .91 .81 2.11 55 years and over------- 2.61 3.63 4.0 .21 .61 2.38 1. 72 4.92 1.02 .62 1.73 1.23 .77 .90 1.16 Female: 12-19 years--- 5.63 2.55 4.0 .24 .46 2.17 1.17 4.57 .75 .63 1.44 1.05 .53 .88 2.44 20-54 years--- 3.02 3.21 4.0 .19 .55 2.34 1.40 4.17 .n .55 1.31 .94 .59 .72 2.13 55 years and over------- 3.01 2.45 4.0 .15 .62 2.54 1.22 4.57 .97 .58 1.24 .86 .38 .64 1.11 Pregnant------ 5.25 3.68 4.0 .29 .67 2.80 1.65 4.99 .95 .-66 1.52 1.06 .55 .78 2.56 Nursing------- 5.25 4.16 4.0 .26 .66 2.99 1.67 5.33 .78 .61 1. 55 1.16 .76 .91 2.70 11 Amounts are for food as purchased or brought into the kitchen from garden or farm. Amounts allow for · a discard of about one-tenth of the edible food as plate waste, spoilage, etc. Amounts of foods are shown to two decimal places to allow for greater accuracy, especially in estimating rations for large groups of people and for long periods of time. For general use, amounts of food groups for a family may be rounded to the nearest tenth or quarter of a pound. g) Fluid milk and beverage made from dry or evaporated milk. Cheese and ice cream may replace some milk. Count as equivalent to a quart of fluid milk: Natural or processed Cheddar-type cheese, 6 oz.; cottage cheese, 2-1/2 lbs.; ice cream, 1-1/2 quarts. Jl Bacon and salt pork should not exceed 1/3 pound for each 5 pounds of this group. }ll Weight in terms of dry beans and peas, shelled nuts, and peanut butter. Count 1 pound of canned dry beans--pork and beans, kidney beans, etc.-as .33 pound. 2/ Includes coffee, tea, cocoa, punches, ades, soft drinks, leavenings, and seasonings. The use of iodized salt is recommended. §! Cereal fortified with iron is recommended. Table 2.--Modera~e-cost food plan: Amounts of food for a week±/ Family Milk, Meat, Dry beans Dark-green, Citrus Other Other Fats, Sugar, Acces-member cheese, poultry, Eggs an<;i peas, deep-yellow fruit, Potatoes vegetables, Cereal Flour Bread bakery oils sweets sories ice cream 2/ fish 3/ nuts 4/ vegetables tomatoes fruit products 2.1 S1 Lb No. Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Child: 7 :nontbs to l year----- 6.46 0.80 2.2 0.13 0.41 0.49 0.06 3.98 6/ 0.64 0.02 0.06 0.05 0.05 0.19 0.08 l-2 y.:ars----- 4.04 1.69 4.0 .15 .29 1.24 ·59 3.44 §.1 1.03 .26 .81 .33 .12 .28 .79 3-5 years----- 4.74 1.88 3.0 .22 .30 1.46 .85 3.51 .74 .27 .82 .73 .41 .81 1.42 6-8 years----- 5·79 2.60 3.3 .34 .37 1.94 1.17 4.39 .84 .39 1.14 1.11 .56 1.03 1.97 9-11 years---- 6.68 3.31 4.0 .38 .45 2.61 1.40 5.76 1.03 .51 1.47 1.51 .66 1.31 2.63 Male: 12-14 years--- 7.02 3.77 4.0 .48 .48 2.44 1. 52 4.66 .94 .56 1.69 1. 54 .85 1.34 3.65 15-19 years--- 6.65 4.65 4.0 .29 .47 2.73 2.00 5.45 . 80 .67 1.98 • 1.82 1-05 1.15 4.41 20-54 years--- 3.38 5.73 4.0 .29 .59 2.92 1.94 5.93 .76 .65 1.97 1.65 ·95 .96 2.95 55 years and over------- 2.97 4.64 4.0 .19 .70 2.91 1.69 5.88 .89 .53 1.58 1.45 .87 1.05 1.50 Female: 12-19 years--- 6.22 3.32 4.0 .24 .53 2.62 1.21 5.38 .68 .56 1.34 1.22 .56 .97 3.36 20-54 years--- 3.35 4.12 4.0 .19 .62 2.84 1.35 4.94 .54 .49 1.28 1.08 .65 .81 2.89 55 years and over------- 3.35 3.21 4.0 .14 .72 3.09 1.17 5. 50 .81 .52 1.20 .98 .45 .73 1.39 Pregnant------ 5.44 4. 57 4.0 .25 .91 3.52 1.60 6.13 .73 .83 1.77 1.28 .46 .85 3.50 Nursing------- 5.31 5.01 4.0 .26 .91 3.76 1.73 6.52 .74 .81. 1.84 1.42 .69 1.00 3.79 1/ Amoun~s are for food as purchased or brought into the kitchen from garden or farm. Amounts allow for a discard of about one-sixth of the edible food as plate waste, spoilage, etc. Amounts of foods are shown to two decimal places to allow for greater accuracy, especially in estimating rations for large groups of people and for long periods of time. For general use, amounts of food groups for a family may be rounded to the nearest tenth or quarter of a pound. 2/ Fluid milk and beverage made from dry or evaporated milk. Cheese and ice cream may replace some milk. Count as equivalent to a quart of fluid milk: Natural or processed Cheddar-type cheese, 6 oz.; cottage cheese, 2-1/2 lbs.; ice cream, 1-1/2 quarts. ]/ Bacon and salt pork should not exceed 1/3 pound for each 5 pounds of this group. }:} Weight in terms of dry beans and peas, shelled nuts, and peanut butter. Count 1 pound of canned dry beans--pork and beans, kidney beans, etc.-as .33 pound. 2) Includes coffee, tea, cocoa, punches, ades, soft drinks, leavenings, and seasonings. The use of iodized salt is recommended. £/ Cereal fortified with iron is recommended. Table 3.--Liberal food plan: Amounts of food for a week 1.1 Family Milk, Meat, Dry beans Dark-green, Citrus Other Other Fats, Sugar, Acces-member cheese, poultry, Eggs and peas, deep-yellow fruit, Potatoes vegetables , Cereal Flour Bread bakery oils sweets series ice cream gj fish 'jj nuts }!/ vegetables tomatoes fruit products 2.1 ~ Lb No. Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Lb Child: 1 months to 1 year----- 6.94 0.91 2.3 0.14 0.43 o .6o 0.06 4.11 6/ 0.64 0.02 0.05 0.06 0.05 0 .20 0.09 1-2 years---- 4 . 26 2.07 4.0 .17 .31 1.50 .59 4.10 y 1.07 .28 .82 .35 .13 .27 .95 3-5 years----- 5.08 2.35 3.1 .23 .32 1.77 .85 4.18 .76 .27 .19 .78 .45 .85 1.74 6-8 years----- 6.25 3.18 3.4 .36 .40 2 . 35 1.18 5.21 .85 . 39 1.08 1.23 .60 1.08 2 . 41 9-ll years---- 7.21 4.04 4.0 .39 .48 3 .15 1.41 6.83 1.04 . 51 1.39 1.67 .11 1.38 3.21 Male: 12-14 years--- 7.57 4.57 4.0 . 50 .51 2.94 1. 52 5.52 .95 .56 1.60 1.71 .92 1.40 4.47 15-19 years-- 7.18 5· 59 4.0 .31 .50 3.29 2.01 6.45 .84 .69 1.92 2 .05 1 .07 1.20 5.36 20-54 years--- 3.64 6.83 4.0 .32 .62 3.51 1.95 6.99 ·19 .66 1.91 1.86 .95 1.00 3.54 55 years and over------- 3.24 5.54 4.0 .19 .76 3.52 1.68 6.91 .89 .54 1.49 1.57 .94 1.09 1.82 Female: 12- 19 years--- 6.72 3.97 4.0 .25 . 56 3.15 1.21 6 . 34 .11 .59 1.31 1.35 .54 .98 4 .09 20-54 years--- 3.62 4.86 4.0 .20 . 66 3 . 41 1. 35 5.81 .56 .51 1.24 1.22 .66 .84 3.47 55 years and over-------- 3.65 3.79 4.0 .15 .76 3.71 1.14 6.42 .74 . 54 1.17 1.12 .48 ·11 1.66 Pregnant------ 5.91 5.43 4.0 .26 .96 4.22 1. 57 1.11 .10 .87 1.70 1.45 . 46 .87 4.20 Nursing------- 5.76 5·97 4.0 .28 .91 4. 51 1.72 7.66 . 75 .84 1.76 1.58 .68 1 .02 4.52 1./ Amounts are for food as purchased or brought into the kitchen from garden or farm . Amounts allow for a discard of about one-fourthof the edible food as plate waste, spoilage, etc. Amounts of foods are shown to two decimal places to allow for greater accuracy, especially in estimating rations for large groups of people and for long periods of time. For general use, amounts of food groups for a family may be rounded to the nearest tenth or quarter of a pound. gj Fluid milk and beverage made from dry or evaporated milk. Cheese and ice cream may replace some m~lk. Count as equivalent to a quart of fluid milk: Natural or processed Cheddar-type cheese, 6 oz . ; cottage cheese, 2-1/2 lbs.; ice cream, 1- 1/2 quarts. ~/ Bacon and salt pork should not exceed 1/3 pound for each 5 pounds of this group . }}_/ Weight in terms of dry beans and peas, shelled nuts, and peanut butter. Count 1 pound of canned dry beans--pork and beans, kidney beans, etc . - as . 33 pound. 2/ Includes coffee, tea, cocoa, punches, ades, soft drinks, leavenings, and seasonings . The use of iodized salt is recommended . 2/ Cereal fortified with iron is recommended. foods more economically than small families. If the family has- 1 person .............. add 20 percent 2 persons ............. add 10 percent 3 persons .............. add 5 percent 4 persons . . . . . . . . . . . . . . . . . . use as is 5 persons .......... subtract 5 percent 6 or more persons .. : subtract 10 percent Then compare the costs for the plans with the amount the family budgets for food to find which plan best fits the budget. Comparing the Cost of the Plan with Family Food Expenditures Compare the cost of the plan for the family with the amount of money actually spent for food eaten at home during a week. Do not count the amount spent at the grocery store for nonfood items, such as soap, cigarettes, paper goods, and pet foods. The cost estimates do not include such items, which account for over 20 cents of every dollar spent in supermarkets. If the amount spent is about the same as the cost of the foods in the plan, it is sufficient to provide nutritious meals. If it is considerably more, the family probably could use some help in holding food costs down. If the amount is a great deal less, the family may not be getting the assortment of foods needed. Necessarily, the costs of the USDA food plans are only rough guides to spending. The amount a family spends may be more or less, depending on: • What foods are selected. • Where the family buys its food. • How much food is prepared at home. • Whether some of the food is produced at home. • How carefully the family plans and buys. • The importance the family places on food in relation to other family needs. Spending the amount that the foods in the plan cost does not automatically lead to wellbalanced meals. A diet that includes a variety of different kinds of foods is needed to supply the nutrients for growth and good health. Following the selected food plan is one way to help assure that family members get the nutrients they need. Amounts of foods to buy SPRING 1975 to follow the plan can be estimated for the family and compared with amounts the family buys to see what, if any, changes are needed to follow the plan. Figuring the Amounts of Foods in the Food Plan Use table 1, 2, or 3, which shows the amounts of food in each food group in the plans for men, women, and children of different ages, to figure the amount of food in the plans for the family. List the amounts of food in each food group opposite the sex and age of each person eating from the family food supply as follows: • For family members who eat all meals at home (or carry meals from home), use the amount given in the table. • For family members who eat some snacks or meals out regularly, deductions should be made- From the food groups containing the foods eaten away, if possible. For example, if a family member buys a doughnut and a half-pint of milk at work five mornings a week, deduct from the bakery products group the weight of five doughnuts and from the milk group 1.25 quarts of milk. From all food groups, if whole meals that include foods from all or most food groups are eaten away. Deduct 5 percent of the suggested amount of each food group for an average size meal eaten away. Deduct more or less than 5 percent if the meal is unusually large or small. • For guests and others who occasionally eat with the family, add 5 percent of the amount of each food group suggested for the proper age group for each meal. Total for each person the amounts of food in each food group to find the amount of food suggested in the plan for the family for a week. Figuring the Amounts of Food Used by the Family Total the amount of food purchased (or brought into the kitchen from the farm or garden) that is used to prepare meals and snacks for the family for a week. Do this separately for the food groups in the food plan. 7 Before amounts of various foods in a group can be totaled, they must be converted to the amounts of a common unit-pounds and decimal parts of a pound, for example. Most produce and meat are sold by the pound; many processed foods show the net weight on the label in ounces. To convert ounces to decimal parts of a pound, use the table below: Ounces Pound Ounces Pound 1 • 0 0.06 9 • 0 0.56 2 • 0 0 0 0 .12 10 .62 3 . . . . . .19 11 . . .. .69 4 . . . . . . . .25 12 .. . . .75 5 . . . .31 13 . . .81 6 . . . . .38 14 .. .88 7 . . . . .44 15 . . . . .94 8 .. • 0. .50 16 . . 1.00 Milk, cheese, ice cream. Total the amounts of fluid milk and beverages made from dry or evaporated milk used. Add milk products, counting as equal to one quart of milk: 6 ounces of natural or processed cheese, 2lf:z pounds of cottage cheese; 3 pints of ice cream or ice milk. Meat, poultry, fish. Total the weight in pounds of all meat, poultry, and fish used. Add the approximate weight of the meat, poultry, or fish contained in commercially prepared mixtures. For example, if about one-fourth of a 1-pound meat pie appears to be meat, add 0.25 pound of meat to the meat group. Dry beans and peas, nuts. Add the weight of peanut butter, dry mature beans, peas, and lentils, and shelled nuts used. If processed dry legumes are used, such as canned pork and beans, black-eyed peas, butterbeans, and the like, add only 0.33 pound for every pound used. Vegetables and fruit. These groups-darkgreen and deep-yellow vegetables, citrus fruit and tomatoes, potatoes, and other vegetables and fruit-include items purchased raw, canned, frozen, and dried. Groups, except potatoes, include juices also. Total the weight of the foods in these groups as brought into the kitchen with these exceptions: (1) For frozen concentrated juices, add the weight of the reconstituted juice, or the weight on the can times four. (2) For dehydrated potatoes, add 8 the weight of an equal amount of fresh potatoes, or the weight on the package times seven. Add the approximate weight of vegetable or fruit in canned or frozen mixtures used. Flour, cereal, bread, bakery products, fats and oils, sugar and sweets, accessories. Total the amounts of these foods by their weight. Include only the amounts used during the week. Comparing the Food Used with the Food Plan If the amounts of groups of foods used in the week are similar to those in the selected plan, the family probably has a good diet . However, the plan is only one of many ways foods can be combined to get a good diet . Meals are not necessarily poor if amounts of foods used are not exactly as suggested. The amount of food purchased may differ from that shown in the plan because of the form in which foods are purchased. For example, the amounts of vegetables and fruits in the plan assume that fresh, canned, frozen, and dried items are purchased in proportions typical of average consumption. If the family uses fresh vegetables and fruit almost exclusively during certain times of the year, the amounts used should exceed the amount in the plan by about 10 percent to allow for the greater amount of refuse. If, on the other hand, frozen and canned fruits and vegetables are used exclusively, amounts used may be about 10 percent below amounts suggested. If, during a given week, most cuts of meat used have a high percentage of bone and fat, such as spareribs, shank, chicken wings, and bacon, the quantity used should be as much as a third higher than the plan suggests. However, the plan as shown is a suitable guide if, as is usual for most families in most weeks of the year, some fresh and canned and some frozen vegetables and fruit are used and the meats selected include some bony and some meaty pieces. If more than the suggested amounts of darkgreen and deep-yellow vegetables are purchased, a corresponding decrease in other vegetables and fruit can be made. Amounts of the "other" group, however, cannot be substituted for the dark-green and deep-yellow without reducing the amount of certain nutrients in the diet. FAMILY ECONOMICS REVIEW Food needs differ because of the size and activity of persons. Slightly more or less than the amounts of foods in the plan may be needed to satisfy appetities and maintain desirable weight for some family members. For example, amounts of fats and oils, sugar and sweets, and certain accessories, such as soft drinks, suggested in the·plans could be reduced somewhat to lower calories without jeopardizing the nutritional quality of the diet. Large differences between food used by the family and that in the plan may show up weaknesses in the diet with respect to nutritional quality, variety, food discard, and cost. • If much less milk is used than the plan calls for, some members of the family are likely to get less calcium and possibly less of the Bvitamin, riboflavin, than is recommended. If much less vegetables and fruit are used, diets may be short in vitamins A and C. The use of smaller amounts of cereal products than are called for in the plan may result in shortgages of certain B-vitamins and of iron. • The plans are designed to offer considerable variety in meals. If the family skimps on some food groups-such as vegetables and fruit-and fills up on others-cereals and bread, for example-meals may be monotonous, as well as being short in some nutrients. • Use of much more food than called for in the plan probably indicates overeating or food waste. Excessive waste may occur in the preparation of food or as unused leftovers. Buying too much of a perishable food or buying food of poor quality may result in waste too. • Waste results in unnecessarily high food cost. Also, if large amounts of the more expensive foods-meats, for example-are used, costs will be higher than estimated for the plan. Selecting Foods Within Food Groups Appetizing meals can be prepared by using any of the three plans. However, greater variety, including more of the expensive foods, is possible in the liberal plan than in the less expensive plans. In each plan some expensive and some inexpensive foods can be selected, as is typical of buying practices of most families, regardless of the amount they spend for food. The average prices for food groups shown SPRING 1975 below, those used in figuring the cost of the three food plans for January 1975, may serve as a guide. Food group Unit Low Mod- LibCost erate era! cost Milk, cheese, ice cream (milk equivalent) . . .. . Meat, poultry, fish .... . Eggs ............... . Dry beans and peas, nuts (dry shelled weight) . . . Dark-green and deep-yellow vegetables .... . Citrus fruit, tomatoes .. . Potatoes ....... . .... . Other vegetables, fruit .. Cereal .............. . Flour ......... .. ... . Bread . .. . ........ .. . Other bakery products . . Fats, oils .. . . . . ... . . . . Sugar, sweets . . ...... . qt $0.46 $0.49 $0.52 lb 1.06 1.14 1.23 dz .80 .81 .83 lb . 78 .90 1.08 lb .29 .31 .32 lb .25 .26 .26 lb .16 .17 .19 lb .29 .31 .32 lb .56 .59 .60 lb .29 .33 .33 lb .43 .46 .49 lb .79 .86 .94 lb .70 .75 .78 lb .75 .80 .85 Lists of foods for a month for a family of four, typical of those used in costing the plans, are available on request from the Consumer and Food Economics Institute, Agricultural Research Service, U.S. Department of Agriculture, Hyattsville, Md. 20782. These lists, based on average amounts of food used by survey families, are not intended as a market list for any family to use in shopping for food. Budgeting Food Money by Food Groups Some family food managers like to budget their food money by food groups. The way a family of four with two elementary school children following the three food plans would have divided their food dollars in the winter of 197 5 is shown below: Food group Milk, cheese, ice cream ... . Meat, poultry, fish, eggs .. . Dry beans, peas, nuts .... . Vegetables, fruit . . ...... . Cereals, bakery products . . . Other foods .. .. ...... . . . Low cost $ .16 .31 .02 .18 .18 .15 $1.00 Mod-erate Liberal cost $ .16 $ .34 .02 .18 .15 .15 .15 .37 .02 .18 .14 .14 $1.00 $1.00 9 Table 4. -Food plans that families of different sizes and incomes can usually afford, 1974 Family income 2-person 3-person 4-person 5-person 6-person (afer taxes) family family family family family $2,000 to $4,000 0 0 0 Low cost (' ) (I ) ct) (I ) $4,000 to $6,000 0 0 0 Moderate cost Low cost (') (I ) (') $6,000 to $8,000 0 0 0 Moderate cost Low cost or Low cost Low cost (') or liberal moderate cost $8,000 to $10,000 0 0 Liberal Moderate cost Low cost or Low cost Low cost moderate cost $10,000 to $15,000 Liberal Liberal Moderate cost Moderate cost Low cost or moderate cost $15,000 and over 0 0 0 Liberal Liberal Liberal Moderate cost Moderate cost or liberal or liberal 1 Most families of this size and income will require a plan that is less costly than the low cost plan. One such plan is now being developed by USDA. Source: Data from Survey of Consumer Expenditures, 1960-61, U.S. Department of Labor, updated to 1974 levels. The share of the food budget that goes to a food group is to some extent personal preference. For example, one family may prefer to use nonfat dry milk thereby cutting the share required to buy milk, to allow for the purchase of more expensive cuts of meat. However, to get a nutritious diet, such as provided by the food plans, without increasing food costs many food managers who reported their food use in the most recent nation wide survey would need to change the way they budget somewhat. Generally, they would need to use a larger share of each food dollar for milk and milk products and cereals, bread, and inexpensive bakery products and a smaller share for meat, poultry, and fish. It is wise to budget some money for dark-green leafy vegetablesimportant for vitamin A, iron, and certain other nutrients-and some for citrus fruit or other food important for vitamin C. COMPOSITION OF THE LABOR FORCE The traditional composition of the labor force is changing. Married men remain the largest component of the work force but their share has decreased while that of single persons and married women has increased. Between March 197 3 and March 197 4 the labor force rose by about 2.4 million persons. Single and divorced persons (both men and women) accounted for about three-fourths of this rise. The greater number of young adults 20 to 29 years of age (attributable to the post-World War II baby boom), lower college enrollment, the ending of the draft for men, and postponement of marriage for many young women all contributed to the increase in single persons. The increasing prominence of divorced persons in the labor force largely reflects the Nation's high and rising divorce rate. The labor force participation rate of married 10 women has moved steadily upward in the past 10 years. The rate for married women under age 35 rose from 32 percent in 1964 to 48 percent in 1974. The greatest increase in recent years has generally been among mothers of children under 3. Rates for mothers with older children or no children under 18 have advanced more slowly. Multiple-worker families are increasing in line with the rising labor force participation of married women. In March 1974, 57 percent of all husband-wife families (with or without children) had at least one other family member (usually the wife) in the labor force, in addition to the head. Source: llayghe, Howard, Marital and Family Characteristics of Workers, March 1974, Monthly Labor Review, January 1975. FAMILY ECONOMICS REVIEW EXPENDITURES FOR IMPROVING AND REPAIRING THE FAMILY HOME by Lucie G. Krassa Families who own their homes and who want to improve their housing situation have to decide whether they should buy a new home, buy an older existing home that may need some work, or fix up and perhaps add space to the home they have. This decision is likely to be influenced by the prevailing housing situation. In a period when housing prices and mortgage rates are high, families are more likely to decide against buying a new house in favor of increasing expenditures on improving and repairing the house they have, or buying an older house that needs repair. Such a situation existed during 1974 and was reflected by an increase in the ratio of expenditures for housing improvements and repairs to the value of new housing units completed. In 1974 this ratio was almost 0.6, the highest level since the housing recession of 1970 (table 1). In 1972 and 1973, during a period of rapid housing growth and relatively low mortgage interest rates this ratio was much lower-0.4. In the first three quarters of 1974, homeowners spent $10.4 billion on construction improvements and maintenance and repair of their homes, up from the $8.4 billion in the first three quarters of 1973. This was an increase of 23 percent, about half of which was due to price increases. Expenditures for construction improvements increased more than those for maintenance and repair-29 percent compared with 11 percent. 1 In 1972, homeowners on the average spent about $298 on improving and repairing the family home. Owners of more expensive homes tended to spend more than those in more modest homes. For families with homes valued at $20,000 or more, expenditures averaged $397, compared with average expenditures of about $241 on homes valued between $10,000 and $20,000, and $17 4 on homes valued lower than $10,000. About two-thirds of all 1 Expenditures for construction improvements refer to additions, alterations, and major replacements that are considered capital investment in the property. The distinction between major replacements and additions and alterations is that major replacements are not innovations. Maintenance and repair covers current costs for the upkeep of the property. Table 1.-Value of new housing units completed and expenditures for maintenance and repairs, and construction improvements, 1968 to 1974 Year and quarter 1968 ........ .. . 1969 ...... . ... . 1970 .......... . 1971 ... . ...... . 1972 .. ... . .. .. . 1973 .......... . 1974 (3 quarters) . Value of new units' (1) Bil. dol. 16.83 16.41 14.75 22.20 27.63 28.38 17.90 1 Excludes public housing. ( 1-unit structures) Expenditures 2 Total Maintenance and repairs (2) (3) Bil. dol. Bil. dol. 8.09 2.35 8.59 2.47 9.47 2.75 10.23 2.85 11.13 3.19 11.30 3.62 10.37 3.11 Construction improvements' (4) Bil. dol. 5.74 6.12 6.72 7.38 7.94 7.68 7.26 Ratio of col. (2) to col. (1) (5) 0.48 .52 .64 .46 .40 .40 .58 2 Owner-occupied properties. . . . . 3 Additions, alterations, and major replacements, generally cons1dered cap1talmvestment m the property. S ource: U.S . D epaT t men t Of Commerce , Bureau of the Ce.n sus ' Cons.t ruction Reports, C3d0 ·a nd C·5 0. ()V alue of new units from surveys of housing starts and of building perm1ts; expend1tures from househol mterv1ews. 11 SPRING 1975 expenditures were made to improve and repair housing units with a value of $20,000 or more. (According to the 1970 Census of Housing only about 38 percent of all owner-occupied one-family homes fell into this category.) Many families do not pay cash for home improvements but obtain loans. In 1973, extensions of loans from financial institutions for the specific purpose of home improvement amounted to $4.7 million. The use of credit for home improvement is higher, however, since home improvement credit extended by retailers is included in the category "other consumer goods." Also, some credit extended as "personal loans" may be used for home improvements. Table 2 shows the distribution of expenditures for home improvements and repairs by type of work. In 1973, about half the expenditures for maintenance and repair were for painting, and almost half of all expenditures for major replacements were for roofing and plumbing. Information on repairs and improvements that may be directly related to rising fuel costs, such as insulation, storm doors and windows, and weather stripping is not available, and expenditures are hard to estimate. If the installation of some of these items occurs incidental to other work such as new siding or remodeling, the expenditure is listed under the category for the other more expensive work. Expenditures for weather stripping are included in the category "other maintenance and repairs." The installation of storm doors and windows where there had been none before is included in "other additions and alterations.'' A provision of the Housing and Community Development Act of 1974 (effective August 22, 1974) is intended to provide help for low- and moderate-income families needing home improvements. The law authorizes expenditures by the Department of Housing and Urban Development for repairs of serious defects in one-or two-family dwellings located in older declining urban areas with mortgages insured under the regular program of the Federal Housing Administration or the unsubsidized program for low- and moderate-income families. The defect must have existed on the date Federal Housing Administration insurance was obtained; insurance must have been obtained between August 1, 1968, and Table 2. -Distribution of expenditures for home repairs and improvements, by type of work, 1973 ( 1-unit owner-occupied properties) Construction improvements Type of work Total Maintenance and repairs Additions and Major alterations replacements Percent Percent Percent Percent Total .................. 100 100 100 100 Heating and central air conditioning . ........ 8 6 6 17 Plumbing ..... 0 ••••••••• 9 9 6 21 Roofing ............... 7 9 (') 25 Painting ............... 16 50 (I ) (I ) Siding ................. 4 4 (I ) 18 Remodelingz 8 (I ) 16 (I ) Other ................. 47 22 3 73 19 1 Not applicable. 2 Includes the creation of new rooms within the original confines of a house and complete interior reconstruction. 'Includes all additions to the residential structure (19 percent); all additions and alterations on property outside the residential structure (19 percent); and miscellaneous alterations within the residential structure (35 percent), such as installation of an exhaust fan in the kitchen or of storm doors where there had been none before. Note: Detail may not add to total because of rounding. Source: U.S. Department of Commerce, Bureau of the Census, Construction Reports, C50-73A. 12 FAMILY ECONOMICS REVIEW January 1, 1973; and a claim has to be made before August 22, 1975. Previously, this type of assistance was not available to other than lower income families. The 197 4 law also provides for an increase of the maximum loan amount from $5,000 to $10,000 for home improvement loans insured by the Federal Housing· Administration. The maximum maturity for such loans was increased from 7 to 12 years. The loans are available for alterations, repairs, and improvements upon or in connection with existing structures and may include the provision of fire safety equipment, energy-conserving improvements, or the installation of solar energy systems. The Farmers Home Administration has two loan programs for residents of rural areas who need assistance in the repair of their homes, one for families with low and moderate incomes and another for families with very low incomes. Under the first, the maximum loan amount is $7,000. The effective interest rate varies with family income and family size and may be as low as 1 percent. Applicants must have enough dependable income to pay family living expenses and existing debts and to repay the loan. The second program aids families in making home repairs to remove health hazards. The maximum loan amount increased from $3,500 to $5,000 as a result of the 1974 law. The interest rate is 1 percent. Loans under $2,500 (previously $1,500) do not need to be secured by a mortgage on the house, but only require a promissory note. In fiscal year 1974, the total number of loans for home repairs made by the Farmers Home Administration under both programs was 8,431. The 197 4 law changed the definition of rural areas for housing loans from "open country and places with population up to 10,000" to "open country and places with population up to 20,000." As a result, more persons will be eligible for loans under these programs. On January 15, 1975, the President proposed legislation that would allow homeowners a 15-percent income tax credit retroactive to January 1, 1975, for the first $1,000 of expenditures for energy-saving improvements such as storm windows and insulation. Lowincome families and elderly persons would qualify for direct government grants for insulation. Sources: Board of Governors of the Federal Reserve System, Federal Reserve Bulletin, December 197 4. U.S. Department of Agriculture, Farmers Home Administration, unpublished data. U.S. Department of Commerce, Bureau of the Census, Construction Reports, Housing Starts, C20-74-ll, January 1975; Value of New Construction Put in Place, C30-74-10, December 197 4; and Residential Alterations and Repairs, C50-73A, January 1975, C50-74-Q1 and Q2 (no dates). U.S. Department of Commerce, Bureau of the Census, News, CB 74-310, Expenditures on Upkeep and Improvements: Third Quarter 197 4, December 31, 1974; 1970 Census of Housing, HC(2)-1. The White House, Office of the Press Secretary, The President's 1975 State of the Union Message Including Economy and Energy, January 15, 1975. FEDERAL HOME LOAN BANK BOARD PROHIBITS SEX DISCRIMINATION IN HOME LENDING The Federal Home Loan Bank Board (FHLBB) has amended its rules for member institutions to protect women from cliscrimination in home mortgage loans. 1 The rules were amended to comply with provisions of the Housing and Community Development Act of 1974 (Public Law 93-383), which became effective on August 22, 1974. The new rules require FHLBB member institutions to consider the combined income of both husband and wife in the extension of mortgage SPRING 1975 credit and require that loan applicants be evaluated for credit worthiness without regard to sex. 1 The FHLBB is an independent Federal agency that supervises the savings and home-financing industry. The Board establishes policies, issues regulations, and supervises the operations of the Federal Home Loan Bank System, The Federal Savings and Loan Insurance Corporation, and the Federal Home Loan Mortgage Corporation. Mosi member institutions are savings and Joan or building and loan associations. 13 SOME NEW USDA PUBLICATIONS (Please give your ZIP code in your return address when you order these.) The following are for sale by the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402: • CONSTRUCTION WITH SURFACE BONDING. AB 374. October 1974. 45 cents. • FINDING AND KEEPING A HEALTHY HOUSE. M 1284. June 1974. 60 cents. Single copies of the following are available free from the U.S. Department of Agriculture, Washington, D.C. 20250. Please address yom request to the office indicated. From Office of Communication: • HOW TO PREVENT AND REMOVE MILDEW-HOME METHODS. G 68. Revised February 1974. • HOW TO BUY MEAT FOR YOUR FREEZER. G 166. Slightly revised July 1974. From Information Division, Food and Nutrition Service: • A SUPPLEMENT TO A GUIDE FOR PLANNING FOOD SERVICE IN CHILD CARE CENTERS. FNS 64 Supplement. December 1974. (Food Buying Guide for Child Care Centers. FNS 108.) CONVENIENCE AND THE COST OF BAKED PRODUCTS by Linda Collier and Dianne Odland Most convenience baked products are more costly than equal amounts of similar products prepared from home recipes. Generally, readyto- eat or heat-and-serve products-those with the most convenience built in-are the most expensive. To illustrate these differences, costs of biscuits, sugar cookies, pancakes, and yeast rolls made from basic ingredients and from several convenience forms were compared using prices from three Washington, D.C., supermarkets in January 1975 (sec table). Both the homemade products and the convenience items used in these comparisons were prepared in the foods laboratory of the Consumer and Food Economics Institute. Commercial products were prepared according to package directions. Homemade products, made according to standardized recipes, approximated but did not exactly duplicate the convenience items. The home-prepared products and all but three of the convenience items were made with enriched flour. Sugar cookies and yeast rolls made from a mix and frozen pancakes did not contain enriched flour; the frozen pancakes, however, were fortified with vitamins. Cost per serving of each convenience baked product was compared with cost per serving of 14 the home-prepared product. A single serving1 of the home-prepared produ·ct was used as a reference in computing the number of servings per recipe for each convenience item and in making cost comparisons. The cost of energy (fuel) for baking was not considered. Compared to costs for basic ingredients for home-prepared products, the Washington shopper paid- Slightly less for: Biscuits made from mix with milk added. Pancakes made from mix with water added. Slightly more for : Biscuits from refrigerated cans. Sugar cookies from mix with egg added, from a refrigerated roll of dough, or ready-to-eat. Pancakes made from mix with egg, oil and milk added. Yeast rolls frozen or made from a mix with water added. 1 A serving was d~> fin e d as 2 baking powder biscui ts, 1.90 oz ; 2 sugar cookies, 0.55 oz; 3 pancakes, 5.86 oz; and 1 yeast roll, 1.34 o z. Costs in the table were based on these fi gures. FAMILY ECONOMICS REVIEW Cost of Home-Prepared and Convenience Baked Products1 Product Baking powder biscuits: Home prepared ... ....... . . . Mix, from 40-oz. pkg. • (add milk) ......... . ..... . Refrigerated, 8-oz. can ... . . .. . Sugar cookies : Home prepared ..... .. .. ... . Mix, 10-oz. pkg. (add egg) .... . Refrigerated, 18-oz. pkg. (chilled-in-roll) .. .. . ...... . Ready-to-eat, 13. 5-oz. pkg. Pancakes: Home prepared .. . ... ...... . Mix, from 32-oz. pkg. s (add water) .............. . Mix, from 16-oz. pkg. s (add egg, corn oil, and milk) .. Frozen, 10.5-oz. pkg. (heat in toaster or over) Yeast rolls: Home prepared ........... . . Mix, 14.25-oz. pkg. (add water) . Frozen, 24·oz. pkg. (unbaked) .. Brown-and-serve, 12-oz. pkg ... . Ready-to-eat, 8-oz. pkg .. ... . . . Servings per recipe2 Number 7.2 6.8 4.1 29.6 20.8 29.5 25.3 2.7 1.5 2.1 1.6 24.0 16.2 17.5 9.1 6.7 Cost Cost relative to cost per of home prepared serving3 product per serving3 Cents Percent 3.8 100 3.6 93 4.3 113 2.6 100 3.0 115 3.1 120 3.1 120 12.8 100 7.9 61 14.7 115 32.6 254 2.7 100 3.5 129 4.0 146 6.4 236 10.6 391 ' Costs are averages based on food prices from 3 Washington, D.C. area supermarkets, January 1975. 2 Total yield of baked products in ounces divided by weight per serving of the home-prepared product. A single serving was defined as 2 baking powder biscuits, 1.90 oz.; 2 sugar cookies, 0.55 oz.; 3 pancakes, 5.86 oz.; and 1 yeast roll, 1.34 ounces. 3 Calculated from unrounded numbe.rs. • 2 cups of mix per recipe were prepared according to package directions. 5 1 cup of mix per recipe was prepared according to package directions. Note: Methodology used in this study is based on methodology for a 1963 study reported in "Comparative Costs to Consumers of Convenience Foods and Home-Prepared Foods" MRR No. 609, Economic Research Service, USDA, 1965. Two to four times as much for: Pancakes, frozen ready for toaster or oven. Yeast rolls, brown-and-serve or ready-toeat. It is up to the consumer to decide which product is best-the home-prepared or convenience item. Even if the family budget allows the extra cost of some of these convenience products, factors such as family preferences, culinary skills, time and equipment available for baking, and the number of individuals to feed may influence the decision. SPRING 1975 Tips to be aware of that might help cut the costs of baked goods include: • Compare prices in several stores. • Look for "special" prices on baked goods. • Check different brands, including store brands, of baked products. • Look for markdowns on ready-to-eat baked items. • Note what ingredients must be added to mixes. The type of ingredients used in home recipes can also increase or decrease the cost of a product-for instance, reconstituted nonfat dry 15 milk or evaporated milk instead of whole milk; margarine, vegetable shortening, or oil instead of butter; medium eggs instead of large or extra-large eggs. Where substitution will not adversely affect taste and texture, choosing the less expensive ingredient will save money. Baked products are prominent as a part of the diets of most Americans. Smart shoppers will compare costs of homemade baked goods with those from convenience forms to see that they are not spending more for convenience than they intend. ZINC IN FOODS by Barbara Wells Willis and Ann P. Mangubat Zinc is a mineral present in small or trace amounts in all living matter. The human body contains approximately 2 to 3 grams of zinc. This small amount (a nickel weighs about 5 grams) is distributed throughout the body and is necessary for proper functioning of some important enzyme systems within the body. Zinc aids in the formation of protein, is necessary for growth and normal sexual development in children, and facilitates wound healing. Lack of zinc has been shown to impair the senses of taste and smell. The research that has led to our current knowledge of the functions of zinc and of the body's requirement for zinc has been done mainly in the past 10 years. The Food and Nutrition Board (FNB) of the National Research Council-National Academy of Sciences, which has established and published recommended dietary allowances (RDA) for over 30 years, included an RDA for zinc in its latest revision. 1 The RDA are amounts of essential nutrients considered adequate for practically all healthy persons, and as such, may exceed the requirements of many individuals. FNB recommends that all individuals over 10 years of age try to consume 15 milligrams of zinc each day.2 The best 1 Food and Nutrition Board, Recommended Dietary Allowances 1974, 8th rev. ed., National Academy of Sciences-National Research Council 197 4. 2 Recommended dietary allowances for all age groups: 16 Up to 6 months . . . . . . . . . . . . . . . . 3 mg/day 6 months to 1 year ........... ... 5 mg/day 1 to 10 years . . . . . . . . . . . . . . . . . . 10 mg/day 11 years and over ... ........... 15 mg/day Pregnant women . . . . . . . . . . . . . . . 20 mg/day Lactating women . . . . . . . . . . . . . . 25 mg/day assurance of meeting this recommendation is to consume a varied diet. The accompanying table divides foods into four categories, based on their zinc content in common household units of foods. Within each category, the foods listed first have the highest concentrations of zinc, and those listed last have the lowest concentrations within that group. For example, for equal serving sizes, oysters have more zinc than beef, beef more than lamb, and lamb more than pork. If larger or smaller servings than those designated are eaten, then the zinc content is proportionately increased or decreased. Foods from animal sources are generally good sources of zinc. Seeds of plants, such as legumes and nuts, and bran and germ of grains are also good sources of zinc. Other parts of the plant (leaves, stems, roots, blossoms) and fruits are very low in zinc content. Fats, oils, sugars, and beverages (other than milk and milk products) contain almost no zinc and should not be counted on to provide more than incidental amounts of zinc to the diet. Milling of grains removes substantial amounts of zinc. For example, whole grain wheat contains about 2.7 milligrams of zinc per 100 grams, while cake or pastry flour, which has had the bran and germ removed, contains only 0.3 milligrams of zinc per 100 grams. Similarly, whole wheat bread contains 1.0 milligrams of zinc in two slices, while white bread contains 0.4 milligrams of zinc in two slices (average of two slices of bread is 56 grams). Frozen food contains the same amount of zinc as its fresh form. Canning may increase the zinc content slightly, perhaps due to leaching of zinc from the can. Cooking food by either moist or dry heat has little effect on the zinc content of that food. FAMILY ECONOMICS REVIEW Zinc in household measures of food Food group Zinc per household measure More than 3 mg 1-3 mg 0.5-0.9 mg Less than 0. 5 mg Shellfish, meat, oysters, raw' chicken, dark tuna fish poultry, fish beef meat fish, white (3 oz cooked, beef or calves lobster chicken breast unless other- liver turkey, light sausage, cold wise stated). poultry heart meat cuts and lamb shrimp, 6 luncheon meats, turkey, dark meat salmon, solids & 1 slice crab liquid, 1/2 cup gizzard clams ( 4 or 5) veal pork Dairy products milk, nonfat, cheese, 1 oz milk, whole, margarine, 1/2 cup and eggs. dry, 1 cup 1 cup buter, 1/2 cup ice cream, 1 cup egg, whole, one Grain products flour, whole cookies, 10 corn chips, 1 oz (1 cup unless wheat vanilla wafers bread, white, otherwise cornmeal, rice, cooked, 2 slices stated). degermed white cake or pastry oatmeal, cooked wheat germ, flour rice, cooked, toasted, 1 tbsp cake, white, brown wheat cereals, 1 piece, 3x3x2" bread, whole ready-to-eat, crackers, graham, wheat, 1 oz 2 squares 2 slices macaroni, cooked popcorn, popped bread flour crackers, saltines, all purpose 10 crackers flour corn flakes, 1 oz Vegetables and beans, mature, peas, immature, beans, green, cooked legumes (1/2 dry - cooked corn, canned cup unless cowpeas, cooked spinach, cooked lettuce, 1/6 head otherwise peas, mature potato, 1 med., stated). chickpeas cooked lentils carrot, 1 med., raw cabbage, raw, shredded onions, mature or green tomato, ripe, 2-3/5" diam. Fruits and fruit applesauce juices (1/2 cup banana, 1 med. unless other- orange, one, raw wise stated). orange juice, canned, unsweetened peach, one, raw, peeled apple, one, raw Other foods. cocoa, approx. coffee, fluid 5 tbsp beverage, 1 cup chocolate syrup, 2 tbsp beverages, carbo-nated, 12 fl. oz tea, fluid beverage, 1 cup 1 More than 5 mg zinc per common household unit. SPRING 1975 17 COST OF FOOD AT HOME, U.S. AND REGIONS Cost of Food at Home 1 Estimated for Food Plans at Three Cost Levels, January 1975, U.S. Average Cost for 1 week Cost for 1 month Sex-age groups• Low-cost Moderate- Liberal Low-cost Moderate- Liberal plan cost plan plan plan cost plan plan Dollars Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2: 20 to 35 years3 .......... .. 27.60 34.80 42.30 119.80 150.70 183.30 55 to 75 years 3 ............ 22.30 28.60 34.20 96.80 124.00 148.00 Family of 4: Preschool children • ... .... .. 39.80 50.10 60.60 172.60 217.10 262.00 School children 5 ........... 46.50 58.80 71.50 201.80 254.90 309.80 INDIVIDUALS' Children, under 1 year .. ...... 5.20 6.40 7.20 22.30 27.80 31.10 1 to 3 years ............... 6.70 8 .30 9.90 28.90 35.90 42.70 3 to 6 years ....... . ...... . 8.00 10.20 12.20 34.80 44.20 52.70 6 to 9 years ............... 9.90 12.60 15.50 42.90 54.50 67.20 Girls, 9 to 12 years ........... 11.20 14.30 16.60 48.40 61.80 71.80 12 to 15 years ....... . ..... 12.30 15.80 19.00 53.50 68.50 82.10 15 to 20 years ............. 12.50 15.60 18.40 54.20 67.70 79.70 Boys, 9 to 12 years .. . ..... .. 11.50 14.60 17.50 50.00 63.40 76.00 12 to 15 years ............. 13.60 17.60 20.80 58.80 76.20 90.30 15 to 20 years ... .. . . ..... . 15.60 19.70 23.50 67.70 85.10 101.70 Women, 20 to 35 years ....... 11.50 14.50 17.40 50.00 63.00 75.20 35 to 55 years . .... ........ 11.00 13.90 16.60 47.80 60.20 71.80 55 to 75 years ........ . .... 9.30 11.90 14.10 40.20 51.40 60.90 7 5 years and over ••• 0 •••••• 8.40 10.50 12.80 36.30 45.70 55.30 Pregnant ................. 13.50 16.70 19.70 58.50 72.50 85.40 Nursing .................. 15.80 19.50 22.80 68.50 84.30 98.90 Men, 20-35 years ........... . 13.60 17.10 21.10 58.90 74.00 91.40 35 to 55 years ......... .... 12.50 15.80 19.10 54.30 68.50 83.00 55 to 75 years ............. 11.00 14.10 17.00 47.80 61.30 73.60 7 5 years and over • • •••• 0 ••• 10.30 13.50 16.20 44.50 58.60 70.40 1 These estimates were computed from computed from quantities in food plans published in Family Economics Review, October 1964. The costs of the food plans were first estimated by using the average price per pound of each food group paid by urban survey famHies at three selected income levels in 1965. These prices were adjusted to current levels by use of Retail Food Prices by Cities released periodically by the Bureau of Labor Statistics. 2 Age groups include the persons of the first age listed up to but not including those of the second age listed. 3 Ten percent added for family size adjustment. • Man and woman, 20-35 years; children, 1-3 and 3-6 years. 5 Man and woman, 20-35; child, 6-9 and boy 9-12 years. 'The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested: 1-person- add 20 percent; 2-person- add 10 percent; 3-person- add 5 percent ; 5-person-subtract 5 percent; 6-or·more-person-subtract 10 percent. 18 FAMILY ECONOMICS REVIEW Cost of Food at Home 1 Estimated for Food Plans at Three Cost Levels, January 1975, Northeast Region Cost for 1 week Cost for 1 month Sex-age groups2 Low-cost Moderate- Liberal Low-cost Moderate-plan cost plan plan plan cost plan Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2: 2 20 to 54 years ............. 29.50 37.50 45.00 127.70 162.80 55 years and over ••• 0 •••• • 0 26.10 32.90 39.30 113.00 142.30 Family of 4: Children, 1-2, and 3-5 years .. 41.60 52.60 63.00 180.20 228.20 Children, 6-8 and 9-11 years .. 50.40 64.10 76.70 218.60 277.90 INDIVIDUALS3 Child: 7 months to 1 year ......... 5.50 6.90 8.10 24.00 29.90 1 to 2 years ..... .......... 6.70 8.40 10.00 29.10 36.30 3 to 5 years . ....... .. . .... 8.10 10.10 12.10 35.00 43.90 6 to 8 years .... ..... ..... . 10.50 13.30 15.90 45.60 57.70 9 to 11 years .............. 13.10 16.70 19.90 56.90 72.20 Male: 12 to 14 years ........ .. . .. 14.00 17.80 21.20 60.80 77.10 15 to 19 years ............. 15.40 19.60 23.40 66.80 84.80 20 to 54 years ............. 14.90 19.00 22.90 64.40 82.50 55 years and over ....... . .. 13.00 16.50 19.80 56.50 71.40 Female: 12 to 19 years ............. 12.40 15.60 18.50 53.70 67.60 20 to 54 years ..... .. ..... . 11.90 15.10 18.00 51.70 65.50 55 years and over 0 ••••• 0 ••• 10.70 13.40 15.90 46.20 58.00 Pregnant •• •••••• • ••• 0 0 ••• 14.70 18.40 21.90 63.60 79.70 Nursing ...... .. .......... 15.60 19.70 23.50 67 .70 85.50 Liberal plan Dollars 195.10 170.20 273.20 332.60 35.10 43.20 52.60 68.90 86.30 91.90 101.50 99.30 85.70 80.40 78.10 69.00 94.80 101.80 1 These estimates were computed from quantities of food plans published in Family Economics Review, Winter 1975. The costs of the food plans were first estimated by using the average price per pound of each food group paid by urban survey families in the Northeast at three selected food cost levels in 1965-66. These prices were adjusted to current levels by use of Retail Food Prices by Cities (Boston; New York, Northeastern New Jersey; Philadelphia) released periodically by the Bureau of Labor Statistics. 2 Ten percent added for family size adjustment. See footnote 3. 3 The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested: 1-person-add 20 percent; 2-person-add 10 percent; 3-person-add 5 percent; 5-person-subtract 5 percent; 6-or-more-person-subtract 10 percent. SPRING 1975 19 Cost of Food at Home, 1 Estimated for Food Plans at Three Cost Levels, January 1975, North Central Region Cost for 1 week Cost for 1 month Sex-age groups Low-cost Moderate- Liberal Low-cost Moderate-plan cost plan plan plan cost plan Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2:' 20 to 54 years ... . ......... 28.20 34.50 41.50 121.80 149.60 55 years and over . ... ...... 25.00 30.40 36.20 108.10 131.30 Family of 4: Children, 1-2 and 3-5 years .. . 39.80 48.50 58.20 172.20 210.30 Children, 6-8 and 9-11 years .. 48.30 59.30 71.00 209.10 256.60 INDIVIDUALS' Child: 7 months to 1 year . ~ . . . . . . . 5.40 6.40 7.50 23.20 27.70 1 to 2 years ........ . ...... 6.40 7.70 9.20 27.90 33.60 3 to 5 years ..... .... ... . .. 7.80 9.40 11.30 33.60 40.70 6 to 8 years ..... . ......... 10.10 12.40 14.80 43.70 53.50 9 to 11 years .............. 12.60 15.50 18.50 54.70 67.10 Male: 12 to 14 years ............. 13.40 16.50 19.70 58.30 71.30 15 io 19 years ............. 14.80 18.10 21.70 64.00 78.50 20 to 54 years ............. 14.20 17.50 21.10 61.40 75.90 55 years and over .......... 12.50 15.20 18.20 54.00 65.80 Female: 12 to 19 years ............. 11.90 14.40 17.20 51.60 62.60 20 to 54 years ............. 11.40 13.90 16.60 49.30 60.10 55 years and over .......... 10.20 12.40 14.70 44.30 53.60 Pregnant 0 • ••••••• •••••••• 14.00 16.90 20.20 60.80 73.40 Nursing .................. 14.90 18.20 21.70 64.60 78.70 Liberal plan Dollars 179.50 156.90 251.70 307.40 32.50 39.70 48.80 64.00 80.20 85.20 94.10 91.30 78.90 74.50 71.90 63.70 87.50 93.90 ' These estimates were computed from quantities in food plans published in Family Economics Review, Winter 1975. The costs of the food plans were first estimated by using the average price per pound of each food group paid by urban survey families in the North Central Region at three selected food cost levels in 1965-66. These prices were adjusted to current levels by use of Retail Food Prices by Cities (Chicago, Cleveland, Detroit, St. Louis) released periodically by the Bureau of Labor Statistics. 2 Ten percent added for family size adjustment. See footnote 3. 3 The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested: 1-person-add 20 percent; 2-person-add 10 percent; 3-person-adcl 5 percent; 5-person--subtract 5 percent; 6-or-more-person--subtract 10 percent. 20 FAMILY ECONOMICS REVIEW Cost of Food at Home, 1 Estimated for Food Plans at Three Cost Levels, January 1975, Southern Region Cost for 1 week Cost for 1 month Sex-age groups Low-cost Moderate- Liberal Low-cost Moderate-plan cost plan plan plan cost plan Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2:2 20 to 54 years .... ........ . 27.80 34.20 39.50 120.20 148.30 55 years and over .......... 24.50 29.90 34.30 106.30 129.70 Family of 4: Children, 1·2 and 3-5 years ... 39.00 47.80 55.30 169.00 207.30 Children, 6-8 and 9-11 years .. 47.40 58.40 67.40 205.30 253.40 INDIVIDUALS~ Child: 7 months to 1 year ......... 5.10 6.20 7.20 22.30 27.00 1 to 2 years ............... 6.20 7.50 8.70 27.00 32.60 3 to 5 years ............... 7.50 9.20 10.70 32.70 39.90 6 to 8 years ............... 9.80 12.10 14.00 42.60 52.60 9 to 11 years . . . . . . . . . . . . .. 12.30 15.20 17.50 53.40 66.00 Male: 12 to 14 years ............. 13.20 16.20 18.60 57.00 70.20 15 to 19 years . . ........... 14.50 17.90 20.60 63.00 77.50 20 to 54 years ............. 14.00 17.30 20.00 60.50 75.00 55 years and over •• • 0. 0 •••• 12.20 15.00 17.20 53.00 64.90 Female: 12 to 19 years ............. 11.70 14.30 16.40 50.80 61.90 20 to 54 years ....... . ... . . 11.30 13.80 15.90 48.80 59.80 55 years and over •• 0. 0 • • 0 •• 10.10 12.20 14.00 43.60 53.00 Pregnant . . ........... .. .. 13.80 16.80 19.40 60.00 72.90 Nursing .. . .... ..... . ..... 14.70 18.00 20.80 63.90 78.20 Liberal plan Dollars 171.10 148.90 239.60 291.90 31.40 37.80 46.30 60.60 75.80 80.80 89.30 86.60 74.70 71.10 68.90 60.70 83.80 89.90 1 These estimates were computed from quantities in food plans published in Family Economics Review, Winter 197 5. The costs of the food plans were first estimated by using the average price per pound of each food group paid by urban survey families in the South at three selected food cost levels in 1965-66. These prices were adjusted to current levels by use of Retail Food Prices by Cities (Atlanta; Baltimore; Washington, D.C., Maryland, Virginia) released periodically by the Bureau of Labor Statistics. 2 Ten percent added for family size adjustment. See footnote 3. 3 The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested : 1-person-add 20 percent ; 2-person-add 10 percent; 3-person-add 5 percent; 5-person-subtract. 5 percent; 6-or-more-person-subtract 10 percent. SPRING 1975 21 Cost of Food at Home1 Estimated for Food Plans at Three Cost Levels, January 1975, Western Region Cost for 1 week Cost for 1 month Sex-age groupss Low·cost Moderate· Liberal Low·cost Moderate· plan cost plan plan plan cost plan Dollars Dollars Dollars Dollars Dollars FAMILIES Family of 2: 2 20 to. 54 years .......... . .. 27.70 34.80 41.90 120.20 150.70 55 yeat·s and over .......... 24.60 30.70 36.70 107.00 132.70 Family of 4: Children, 1·2 and 3·5 years ... 39.30 48.90 59.00 170.20 211.80 Children, 6·8 and 9·11 years .. 47.70 59.70 72.10 207.00 258.90 INDIVIDUALS' Child: 7 months Lo 1 year ••••• 0 ••• 5.30 6.40 7.80 23.10 27.80 1 to 2 years . . ... . ......... 6.40 7.80 9.40 27.60 33.70 3 to 5 years . . ............. 7.70 9.50 11.50 33.30 41.10 6 to 8 years ............... 10.00 12.50 15.10 43.40 54.10 9 to 11 years .............. 12.50 15.60 18.90 54.30 67.80 Male: 12 to 14 years ............. 13.30 16.60 20.00 57.70 71.90 15 to 19 years ............. 14.60 18.20 22.00 63.20 78.90 20 to 54 years ............. 14.00 17.60 21.30 60.70 76.50 55 years and over .... . ..... 12.30 15.40 18.50 53.50 66.50 Female: 12 to 19 years ....... .. . . .. 11.80 14.50 17.50 51.10 63.00 20 to 54 years ....... .. . . .. 11.20 14.00 16.80 48.60 60.50 55 years and over .......... 10.10 12.50 14.90 43.80 54.10 Pregnant ••••••• • •• 0 ..... .. 13.80 17.10 20.40 59.90 73 .90 Nursing ........... . ...... 14.70 18.30 21.90 63.70 79.30 Liberal pl an Dollars 181.50 159.30 255.40 312.10 33.70 40.60 49.80 65.30 81.80 86.60 95.50 92.30 80.10 75.80 72.70 64.70 88.60 95.00 'These estimates were computed from quantities in food plans published in Family Economics Review, Winter 197 5. The costs of the food plans were first estimated by using Lhe average price per pound of each food group paid by urban survey families in the West at three selected food cost levels in 1965·66. These prices were adjusted to current levels by use of Retail Food Prices by Cities (Los Angeles; San Francisco, Oakland) released periodically by the Bureau of Labor Statistics. ,2 Ten percent added for family size adjustment. See footnote 3. 3 The costs given are for individuals in 4-person families. For individuals in other size families, the following adjustments are suggested: 1·person-add 20 percent; 2·person-add 10 percent; 3-person-add 5 percent; 5-person--subtract 5 percent; 6-or·more·person--subtract 10 percent. 22 FAMILY ECONOMICS REVIEW CONSUMER PRICES Consumer Price Index for Urban Wage Earners and Clerical Workers Group All items ........ . ... . ........ . Food ............. ......... . Food at home .. . ........... . Food away from home ....... . Housing .......... ... ....... . Shelter ................... . Rent ....... ..... ....... . Homeownership .......... . Fuel and utilities .. ..... .... . Fuel oil and coal ......... . . Gas and electricity . ........ . Household furnishings and operation ................ . Apparel and upkeep . .... . .... . Men's and boys' ... .. .. ..... . Women's and girls' .... ..... . . Footwear .. .... .. .. ....... . Transportation .. . ....... .. .. . Private .... . .............. . Public .. ... . .............. . Health and recreation ......... . Medical care ............... . Personal care .............. . Reading and recreation ....... . Other goods and services ..... . (1967 = 100) Jan. 1975 156.1 170.9 171.4 169.0 161.2 164.3 134.0 175.6 160.5 228.9 160.2 153.2 139.4 140.0 135.1 142.2 143.2 142.2 152.2 148.9 161.0 146.5 141.0 144.8 Dec. 1974 155.4 169.7 170.3 167.6 159.9 163.0 133.5 174.0 158.4 228.8 156.7 152.3 141.9 142.5 140.0 142.2 143.5 142.5 152.0 147.5 159.0 145.3 139.8 143.9 Source: U.S. Department of Labor, Bureau of Labor Statistics. Nov. 1974 154.3 167.8 168.3 166.2 158.3 161.2 132.8 171.7 157.1 229.2 154.0 151.0 142.4 142.6 141.5 142.8 143.4 142.7 149.5 146.3 157.5 144.2 138.8 142.7 Index of Prices Paid by Farmers for Family Living Items (1967 = 100) Item Feb. Jan. Dec. Nov. Oct. 1975 1975 1974 1974 1974 All items .. .. . .... .. .. .... ... 175 173 173 171 167 Food and tobacco • 0 •••• 0 •••• -·- -~·- 178 ·-- ·-- Clothing --- -·- 182 -·· --- • •• ••• 0 ••••••••••• Household operation ... ...... --- ··- 165 --· --· Household furnishings . .. ..... --· --- 149 --· --- Building materials, house .. ... . --- ... 176 --· --· Source : U.S. Department of Agriculture, Statistical Reporting Service. SPRING 1975 Sept. 1974 166 167 176 160 146 181 Jan. 1974 139.7 153.7 154.3 151.6 142.2 147.4 127.3 154.8 140.8 194.6 134.3 129.0 128.8 127.7 127.8 133.0 128.1 126.2 146.0 133.7 142.2 129.8 128.3 131.8 Feb. 1974 153 --- -·- · ·- --- -·- 23 FAMILY ECONOMICS REVIEW SPRING 1975 Food Plans and Family Budgeting Betty Peterkin CONTENTS Page 3 Composition of the Labor Force . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Expenditures for Improving and Repairing the Family Home Lucie G. Krassa Federal Home Loan Bank Board Prohibits 11 Sex Discrimination in Home Lending . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 ' Convenience and the Cost of Baked Products......... . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Linda Collier and Dianne Odland Zinc in Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Barbara Wells Willis and Ann P. M.angubat Regular Features Some New USDA Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Cost of Food at Home, U.S. and Regions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Consumer Prices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Issued May 197 5 I •. f "\.• 24 FAMILY ECONOMICS REVIEW 'f:t U S GOVERNMENT PRINTING OFFICE : 1975·621-496/ 3284 3-1 |
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