VF LI Il11111 .1IIBI 'ID 1111k how they use 35 *VIBU2 LL E T IN Agricultural Experiment Station AUBURN UNIVERSITY E. V. Smith, Director Auburn, Alabama JUNE 1964 IMPLICATIONS of the STUDY A contrasting story of problems and opportunities is told by results of the study reported here. First, there is the industry's problem of selling consumers on the value and desirability of milk products. On the other hand, the findings point to opportunities for increased consumption of milk and milk products by effective promotional programs. Per capita milk consumption during the past few years has been relatively constant at best, and in some cases it has declined. Much of the overall change has been the result of a drop in consumption of milk as a beverage. Use of milk and milk products in some forms of cooking has decreased, but it has increased in others. There appears to have been an increase in use of milk and milk products for family desserts and snacks in recent years. Especially has this been true with ice cream and frozen dairy desserts. Almost every urban home in Alabama used some milk products each week. Although milk was a familiar product to all homemakers, not all had the same level of knowledge or the same attitude about the value or varied uses of milk products. Findings of this study imply that increased per capita consumption of milk products can be expected to occur only slowly. The dairy industry must use all its resources to hold its present level and make gains where possible. If this is done, increasing population using the same per capita whole milk equivalents will provide an overall expansion of the dairy product market. Development of methods to alter present homemaker and teenager attitudes regarding milk products is essential as a part of holding per capita consumption at present levels. If use of milk products, or of any other food group, is to be developed in non-user family groups or expanded in the user groups, promotional and educational efforts directed at each of these consumer groups seem desirable. The high users of dairy products usually have an ample food budget and some choice in the foods they buy. They may use nutritionally adequate amounts of dairy foods but within a restricted range. This group is susceptible to new foods and often searches the market for them. Promotional efforts to expand the market within these consumers can be made through newspapers, magazines, social groups, and television. Such efforts could give inforimation about new forms of dairy foods, new ways to use all cheeses, gourmet recipes, and the nutritional advantages of low calorie forms of milk for older persons. The low user of dairy products may do so from choice or because of low per capita income, which causes homemakers to feel that milk as a beverage is too expensive for her family. Stretching the food dollar is highly important to this group. Homemakers want to feed their families properly, but many have inadequate information about the less expensive but nutritionally important foods and how to use them. Newspapers, magazines, and television are often unavailable or unused as sources of food information by shoppers who are low users of dairy products. Level of reading ability is likely to be low and time short, and fear of wasting food money may be a deterrent to the purchase of unfamiliar foods. Promotional and educational efforts directed toward this group need to use more radio and in-store media. Homemakers who are low users of dairy products, especially those just starting their homemaking years, can be reached if approaches are aimed at solving their problems in food purchasing rather than selling more of a particular commodity. Homemakers with limited food budgets need to see and taste unfamiliar foods, to be told how they may be incorporated into their present food pattern, and to be taught how to construct nutritionally adequate meals with limited food funds. They should be encouraged to accept new foods or forms of foods that can add variety and interest to meals. Recipes should contain few ingredients, familiar foods, and be accompanied by pictures of the completed dish, which enable the homemaker to visualize its use in her family meals. In developing methods for promoting milk products or for informing homemakers about the contributions of a particular food commodity to family nutrition, several points should be considered. Programs should be designed to meet the needs of specific consumer groups based on their level of knowledge, avenues of receiving information, socio-economic situations, and personal attributes. The homemaker's responsibility is to purchase food for home consumption in keeping with family needs, preferences, and available funds. To attract her interest requires consumeroriented programs that supply her with information she can use in her profession - homemaking. The program must use language and approach that the homemaker can understand and appreciate, and give her the impression that it is sincerely trying to make shopping for milk products and other foods a satisfying experience. CONTENTS Page IMPLICATIONS OF THE STUDY------6 2 How THE STUDY WAS MADE ------------USE OF MILK PRODUCTS BY FAMILIES-8 Per Capita Consumption of Milk Products-10 KNOWLEDGE OF NUTRITIVE VALUE OF MILK PRODUCTSFACTORS RELATED TO MILK CONSUMPTION-13 11 Meal Equivalent Size of Household-14 Per Capita Incom e-----------------Per Capita Meal Costs---------15 -17 19 Less Important Factors --------------ATTITUDES ABOUT MILK AND MILK PRODUCTS-23 Family Meals and Snacks---------Beverages for Meals Eaten in Public Beverages Beverages for Guest for an -23 Places ------------- 25 26 Meals --------------------------Evening Party-- --------------------- 28 Beverages for Teenage Girls ------------------------- 28 Use of Milk Products for Weight Control -------------- 29 C ottage C heese------------------------------------30 Instant D ry M ilk-----------------------------------33 Ice Cream -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -- 34 SU M M ARY -- - - - - - - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - - 37 A PPEN DIX -- - - - - - - - -- - -- - ---- - -- - - - - - -- -- ------ - - - -- - - - - 39 FIRST PRINTING 3M, JUNE 1964 ALABAMA URBAN HOMEMAKERS AND MILK PRODUCTS* RUTH A. HAMMETT, Instructor, Agricultural Economics J. HOMER BLACKSTONE, Professor, Agricultural Economics** FOOD MARKETS offer consumers several thousand products from which to choose their purchases. Decision making by homemakers regarding food buying and. preparation is a dynamic process that must be made several times daily. As with any problem-solving situation, determining what foods to buy and serve family members involves factors that may lead the homemaker to act in a rational manner at times and in an emotional one at other times. Her problem is concerned with the satisfaction of hunger, the proper nourishment of family members, and the amount of family income that can be spent for food. Food preferences, the socio-economic level of the family, attitudes about specific foods, and the homemaker's nutritional knowledge are other factors that help determine whether a particular food is selected. Homemakersi and their families are the major consumers of farm products. However, homemakers are concerned with the satisfaction of family needs and desires without regard to the impact their actions may have on the food marketing structure. An understanding of homemaker desires and motives could aid producers and distributors in their efforts to supply the market with food products. One purpose of this study was to determine the effect of certain family characteristics on the attitudes and actions of homemakers with respect to food purchases in general. A second purpose was to determine kinds and amounts of milk products used by repre" This study was supported with funds provided by the Agricultural and Marketing Act of 1946 and by State research funds. It is part of the Southern regional food marketing research project SM-13 in which Alabama, Georgia, Kentucky, Mississippi, South Carolina, Tennessee, Texas, and Virginia are cooperating. * The authors acknowledge the assistance and cooperation of the 1,654 homemakers surveyed, the SM-13 Regional Food Marketing Research Technical Committee, and the enumerators who collected the data. Helpful suggestions of staff members of the Department of Agricultural Economics are also acknowledged. RETAIL 6 ALABAMA AGRICULTURAL EXPERIMENT STATION sentative urban families in Alabama. Also investigated was how use of milk products was related to the homemaker's nutritional knowledge and attitudes about these foods. Although emphasis in this study was on milk products, much of the information obtained applies to the consumers' reaction to foods in general. The findings have implications for agencies and educational groups concerned with all food marketing and use, as well as for those interested specifically in dairy products. HOW the STUDY WAS MADE The sample for this study was drawn to represent all urban areas of Alabama. This classification covers all cities of 2,500 population or more. Urban areas included in the study are shown in Figure 1. A stratified random sample of families was selected by appropriate statistical procedures.' Cluster samples were taken in all cities of 2,500 to 99,999. In cities of 100,000 or more, population blocksize clusters were used. An enlarged sample was drawn of Negro families so that an equal number of families of both races would be available for study. All households except residences of transients were given an equal chance of falling in the sample. There were 1,654 usable records collected from families in the sample, 832 from white and 822 from Negro families. Pertinent information was recorded on a prepared schedule during a personal interview with the homemaker of the families studied. All interviews were made during the spring, fall, and winter of 1958. Each homemaker answered questions in terms of the last 7 days immediately preceding the interview. This period is referred to as the study week. Three-fourths of the white and nearly all of the Negro homemakers were natives of Alabama. Slightly more than half the white homemakers had urban backgrounds. The reverse was true for Negro homemakers, with slightly more than half reporting rural backgrounds. Nearly half the white families had per capita incomes over $1,200. Three-fourths of the Negro families earned less than $900 per capita. Distribution by age of homemaker was almost identical by race. Half the homemakers were between 30 and 50 years of age. 1 The general procedure of the sampling methods used is reported by Hansen, Theory. John Wiley and Sons. New York, New York. Volume 1. Chapters V, VI, and VII. 1956. M. H., Hurwitz, W. H., and Madow, W. G., in Sample Survey Methods and ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 7 IRL Fijirence Sheffield A Athens West Huntsville " Huntsville " ~ Dec atur Oneonta a. Scottsboro - ~FortPan Russellville Gadsden West End Anniston m girl fed Tarrant City Anniston Mel Brook f MtBro Bi Hingham sn Homewood Bd Best mier Tallodega Roanoke Mignon Farx Sylacauga Tuscaloosa Alexander CIty Lnt A Andalsia A DOhlan Chick avow Prichard Mobil'e CITY SIZE GROUPS I.Fairh 100,000 and over S25,000- 99, 999 m FIG. 1. " 10,0002,500- 24, 999 9, 999 Urban areas of Alabama included in the study are shown on the map. 8 ALABAMA AGRICULTURAL EXPERIMENT STATION About half the Negro homemakers had a grade school education. Nearly half the white homemakers had completed high school. One-fifth of the white but less than one-tenth of the Negro homemakers had education beyond high school. Onefourth of the white and half the Negro homemakers were employed outside the home. Negro homemakers usually worked in some form of domestic service. Most white homemakers were employed in clerical or sales work. One-fifth of the Negro and one-tenth of the white families had no husband or other male head of the house. Three-fourths of the white and about one-third of the Negro male heads of the house were employed in professional, managerial, clerical, sales, service, or skilled work. Average size of household was 3.3 in white and 4.0 persons in Negro families. Per capita meal costs averaged 340 for white and 22t for Negro families. White and Negro families differed in family income, per capita income, per capita meal costs, education of homemaker and head of household, and size of household. Findings of this study show significant differences in the per capita consumption of milk products. For this reason, the two races are reported separately. USE of MILK PRODUCTS by FAMILIES Enumerators used a prepared list in asking homemakers about their use of 27 different types or kinds of milk products. This list included various forms of fresh fluid milk, dry milk, canned milk, cream, cheese, and frozen products. Although each product had been used by one or more families, the study revealed that most families used a small variety of products during the study week. Details of the number and percentage of families using the various products and the average quantity used per family are reported in Appendix Table 1. The percentage of all families using selected products during the study week was as follows: Selected product Fresh fluid milk (sweet milk) Yellow cheese------------------------ ----Ice cream Evaporated milk Buttermilk C ottage cheese---------------------- -----Dry milk Whipping cream Percentage of all families Negro White 97 79 72 85 67 63 82 62 55 62 29 10 40 26 10 8 ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 9 Examples of products that had been used by only a small percentage of all families were skim milk, flavored milk, condensed milk, coffee cream, half and half cream, and dry cream. As an average, white families used 8.6 quarts of sweet milk during the study week and Negro families used 4.2 quarts. Milk products may be used in the home as a beverage, for cooking purposes, or for both. Families that used them for both purposes tended to use more forms of milk products and larger quantities. Consumption of milk products was likely to be low unless milk was used as a beverage, and by adults as well as children. Some 97 per cent of all white and 79 per cent of all Negro families used fresh fluid milk for one or more purposes during the study week. All of these families used some fresh fluid milk as a beverage, but only 55 per cent of the white and 26 per cent of the Negro families had used it for cooking, Figure 2. The low use of fresh fluid milk by Negro families largely accounted for their low use of total whole milk equivalents. The most popular milk products used in cooking were fresh whole or skim milk, buttermilk, evaporated milk, and dry skim milk. Half the white and one-fourth of the Negro homemakers listed sweet milk first in their list of forms of milk used in cooking. Per cent 100 90 ..... White families SNegro families 97 70 60 55 5 52 50 43 40 33 026 20 2 35 24 37 19 W W W.W 10 N 8 Drinking Cooking Drinking Cooking Drinking Cooking MILK Drinking DRY Cooking FRESH FLUID MILK BUTTERMILK EVAPORATED SKIM MILK FIG. 2. Percentages of white and Negro urban Alabama families that used selected milk products for drinking and cooking during a 7-day period are shown. 10 ALABAMA AGRICULTURAL EXPERIMENT STATION Nearly one-fourth of the white and one-fifth of the Negro homemakers usually used only one form of milk in cooking. Although Negro families drank less sweet milk than white families, they often used an equal amount for cooking purposes, Appendix Table 2. Buttermilk was used by more Negro than white families, both for drinking and for cooking. Dry skim milk and evaporated milk were used largely for cooking rather than for drinking by all families. However, dry skim milk and evaporated milk were used in larger amounts and by greater percentages of Negro families. Per Capita Consumption of Milk Products All milk products used by individual families were converted into quarts of whole milk equivalent on the basis of their protein and mineral contents. Conversion factors developed by the Institute of Home Economics of the U.S. Department of Agriculture were used to express the nutritive value of each product as compared with fluid whole milk. The moderate cost food plan developed by USDA was used to determine optimum amounts of whole milk equivalent required by each family when adjusted to its composition. 2 This plan was based on dietary allowances set up by the National Research Council. The recommended quantities of whole milk equivalent for persons, by age, were as follows: Age of person Quartsper week Under 10 years-- - -- - - -- - - -- - -- - - -- - - -- - 6.0 10-12 years 6.5 7.0 13-19 years 3.5 Adults 10.0 Nursing mothers All milk products were placed in seven groups to simplify presentation of the data. Sweet milk was the classification for all forms of fresh milk, such as homogenized, skim, or chocolate. All forms of fresh and dry cream were placed together. Evaporated and condensed milk were classed in the canned milk group. All types of cured cheese were listed in the same class and all frozen products were listed as ice cream. Per capita consumption of whole milk equivalent during a 7day period amounted to 5.0 quarts for white families and 3.3 quarts for Negro families, Table 1. The per capita recommended whole milk equivalent for white families was 4.6 quarts and for SFamily Food Budgets, Revised 1957. Family Economics Review. Institute of Home Economics, USDA. Washington, D.C. Table 2, Page 9. October 1957. ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS TABLE 11 1 1. AVERAGE PER CAPITA USE OF MILK PRODUCTS WHOLE MILK EQUIVALENT) DURING 7-DAY PERIOD, URBAN AREAS OF ALABAMA (STANDARDIZED BY RAGE, Percentage TO Average per capita use of that Milk product used, WME Sweet m ilk-----------------------------------------------------Buttermilk- - -----------Cream ----------------- milk products Negro White Quarts Quarts 1.1 2.7 .4 Negro was of white Pct. 41 100 125 .4 Canned milk ----------------------------------125 .5 .4 D ry milk -----------------------------------75 .6 .8 Ch eese -------- ------------- -------- ----67 .2 .3 Ice cream ----------------------------------- 1 .4 1 .5 30 TOTAL OR AVERAGE----------------------- 5.0 3.3 66 104 4.6 4.8 Recommended milk equivalent-------Percentageof recommended 69 109 amount used --------------------------------1 Less than 0.05 quart. Negro families, 4.8 quarts. White families used 109 per cent of the recommended amounts. Negro families used 69 per cent of the whole milk equivalent necessary for a nutritionally sound diet. Since percenitages of use of whole milk equivalent were based only on meals eaten at home, it was possible that, during a 7-day period, individual family members could fall short of using recommended amounts if many purchased meals were eaten. More persons in white than in Negro families ate some meals outside the home. Indications were that many of these urban families were not meeting minimum requirements of consumption for whole milk equivalents (WME) of milk products. This would include 46 per cent of the white families and 75 per cent of the Negro families, as shown in the following table: Level Very low (under 50 per cent of recommended WME) Low (50-89 per cent of recommended WME) Medium High (110 per cent and over recommended WME)___ (90-109 per cent of recommended WME) all families White Negro 4 24 24 38 18 13 54 25 Percentage of KNOWLEDGE of NUTRITIVE VALUE of MILK PRODUCTS Nutritional knowledge of homemakers may have affected the kinds and amounts of milk products used and the manner in which they were used. Five statements about the constituents of milk and one about orange juice were used to test the home- 12 ALABAMA AGRICULTURAL EXPERIMENT STATION maker's knowledge of the nutritional value of these foods. Percentages of homemakers who correctly evaluated the statements are shown below: Percentages answering correctly White Negro 78 91 Milk is a good source of protein__ 96 99 Milk is a good source of calcium for strong bones and teeth 54 56 Milk is a good source of some B vitamins 67 83 Yellow cheese is a good meat substitute______________ 95 83 Orange juice is a good source of Vitamin C-. 15 24 Butter has more food value than oleomargarine Statement The correct answer for the first five statements was "yes," and for the last, "no." The statement about orange juice was added because the substantial advertising of this fact by the citrus industry could be used as a partial check on the answers given to the milk product statements. Almost all homemakers knew that milk was a good source of calcium and protein. About half knew that milk supplied riboflavin and niacin. Uncertainty or lack of awareness of the vitaman B content in milk was greatest in families where per capita income or per capita meal costs were low, and the homemaker was under 30 years of age or had less than 12 years of education. Answers other than the "correct" ones were about evenly divided among the "incorrect," the "uncertain," or the "don't know" replies. Combined "uncertain" or "don't know" answers exceeded the "incorrect" answers, except for the last statement. Homemakers least likely to know about the constituents of milk were those with formal education levels below the ninth grade; age beyond 60 years; low per capita incomes; and per capita meal costs in the lowest expenditure groups. All families were divided into four levels of milk consumption in terms of whole milk equivalent - very low, low, medium, and high. Three-fourths of the homemakers whose families were consuming less than half the amount of milk products needed for good nutrition knew that milk was a good source of protein, and nearly all said milk was a good source of calcium. Percentages of respondents who were aware that milk was a good source of some B vitamins were nearly as high among low as high users of whole milk equivalent. A slight upward trend in the percentage of homemakers who correctly evaluated the milk statements was noted as the level of use of milk products increased in both white and Negro families, ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS TABLE 2. RELATIONSHIP OF HOMEMAKERS' ABOUT MILK BY RACE, PRODUCTS 13 "CORRECT" TO ANSWERS TO SPECIFIC OF FAMILIES STATEMENTS PERCENTAGE OF ALABAMA USING VARIOUS LEVELS OF WHOLE URBAN AREAS MILK EQUIVALENT, Statement Percentage used of recommended whole milk equivalent Under 50 50-89 90-109 110 and (very (meover low) Pct. White families Milk is a good source of protein Milk is a good source of calcium Milk is a good source of some B vitamins 81 97 46 ow Pct. 88 98 52 dium) Pct. 92 99 57 (high) Pct. 92 99 58 Yellow cheese is a good meat substitute- 54 11 73 84 20 79 Butter has more food value than oleom argarine ---------------------------------------Negro families Milk is a good source of protein ........--. 83 17 79 84 28 80 Milk is a good source of calcium ---Milk is a good source of some B vitamins Yellow cheese is a good meat substitute. Butter has more food value than oleomargarine . 96 55 70 8 95 53 63 13 95 63 66 18 98 48 68 24 Table 2. There was a tendency for an increase in the knowledge of milk products to be related to a higher use of whole milk equivalents. This was most noticeable in the case of cheese, both yellow and cottage types, which was used in larger amounts in families where homemakers were over 40 years of age. The low relationship between use of recommended amounts of milk products and knowledge of their nutritional value showed that factors other than health considerations affected food purchases by homemakers. FACTORS RELATED to MILK CONSUMPTION Seventeen characteristics typical of family composition and income were tested for their relationship to the use of milk products. Of these, meal equivalent size of household, per capita income, per capita meal cost, and race were most closely related to variation in milk product consumption. Age of the homemaker, family type, and age of the youngest family member were less closely related. However, they did serve as indicators because of their association with income and household size as families passed through a typical family cycle. 14 ALABAMA AGRICULTURAL EXPERIMENT STATION Meal Equivalent Size of Household "Size of household" as used in this study refers only to the 21meal-equivalent family size. All meals eaten during the 7 days previous to the interview by family members, guests, or other persons were added together, then divided by 21 (meals per week) to reduce all families to standard units of a 21-meal person. Families in which several members ate meals away from home, or which had entertained guests were assumed to have adjusted food purchases to fit these situations. Seventy per cent of the white and 56 per cent of the Negro families had a size of household of less than four persons. In 18 per cent of the Negro and 6 per cent of the white families, household size was six or more persons, Table 3. Seventy-eight per cent of the white and 67 per cent of the Negro families with a meal equivalent size of household under two people were high users of whole milk equivalent. Where meal equivalent size of household was six or more persons, 74 per cent of the white and 97 per cent of the Negro families were using less than 90 per cent of the whole milk equivalent recommended for good nutrition. As size of household increased by one person, the decrease in per capita consumption of whole milk equivalent was relatively constant, as shown below: household, persons Size of household, persons . Under 2.0 -----.--2.0-2.9------------------------------ - 3 .0-3 .9 ............................ 4 .0-4.9 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ---- - - - - - 5 .0-5 .9- - - - - - - - - - - - - - - - - - - - - - -6 .0-6 .9 ----------------------------- ----- - - - - - - - - - - - - -7 .0-7 .9- - -- - - - - - - - - - - - - 8.0 and over A verage----------------------------- --- White 6.4 5.6 5.2 4 .9 4.3 3 .8 4 .6 3.2 5.0 WME used, quarts Negro 5.2 4.1 8.9 3 .3 3 .0 2.8 2.7 2.1 3.3 With an increase in household size, the per capita consumption of sweet milk was affected more than other milk products, especially in Negro families. The use of sweet milk declined from 3.2 quarts (WME) in the smallest white families to 1.4 quarts where the household numbered eight or more persons. Negro per capita consumption dropped from 1.7 to 0.5 quarts with a corresponding increase in size of household, Appendix Table 3. Among white families, an increase in size of household was related to lesser use of sweet milk, buttermilk, cream, and cheese. Except for cream, this was also true of Negro families. Several ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS TABLE 3. RELATIONSHIP OF SIZE OF HOUSEHOLD TO PERCENTAGE USED OF RECOMMENDED WHOLE MILK EQUIVALENT, BY RAGE, URBAN AREAS OF ALABAMA 15 1 Size of household, persons Percentage used of recommended whole milk equivalent Under 50 Pet. 50-89 Pet. 90-109 Pet. Families in each 110 and group over Pet. No. White families Under 2.0------------------------------------2.0-3.9--------------------------------4.0-5.9--------------------------------6.0 and over------------------------------------ 0 4 4 23 12 17 39 51 10 17 24 13 78 62 33 13 109 468 208 47 Negro families Under 2.0------------------------------------2.0-3.9--------------------------------4.0-5.9--------------------------------6.0 and over------------------------------------ 7 14 31 54 15 33 53 43 11 19 10 3 67 34 6 0 110 351 212 149 of the white families with a household of seven persons had used buttermilk, dry milk, and canned milk, which raised their use of whole milk equivalents and changed slightly the downward tendency in the use of milk. Several Negro families: of larger size had used enough dry milk, cheese, and ice cream to alter the downward tendency, but the relationship of increasing size of household to, a lower use of sweet milk, buttermilk, and cheese is otherwise recognizable. Families with a small household size were usually composed of adults, or a homemaker with one or two, children. Although family income might be low, dividing it among two or three persons usually allowed sufficient money for food choices. When income was extremely low or a large number of persons was dependent on it, the limited money available for family needs, especially restrict the use of milk those of children, caused homemakers products. This was especially true of fresh fluid milk, except for amounts necessary for cooking purposes. When food money was ample, milk products were used freely in both variety and quantity. to Per Capita Income Income in justs the annual family income to the number of persons supported by that income. Thus, families are grouped according to their ability to purchase food products. For example, two families each with a $4,000 income would have different purchasing habits and this, study refers only to per capita income. This ad- 16 16 ALABAMA AGRICULTURAL EXPERIMENT STATION abilities if one family consisted of two people and the other of six. As per capita income increased the quarts of whole milk equivalents used in a 7-day period also increased, as shown below: Per capita income, dollars Under 300----------------------------300-599----------------- -------600-899--- ----- --------- ----- -900-1,199----------- ---------- -1,200-1,799------ ------ ------ ----1,800-2,399---------------- Quarts 2,400 and over--------------------------A verage------------------------- - White 3.2 4.2 4.9 5.2 5.35.1 5.4 6.3 5.0 used of WMENegro 2.5 3.1 3.6 4.0 5.5 5.4 3.3 These data show that white families at all per capita income levels except the lowest were consuming nutritionally adequate amounts of whole milk equivalent. Negro families did not approach this level until per capita incomes reached the $1,200 level. Having an equal amount of per capita income to spend did not lead to equal expenditures for milk products. Approximately $5,000 in annual income for Negro families with an average of 4.5 persons would be required their purchasing power on a level with white families. to place Since the widest difference in consumption of milk products between white and Negro people was in the use of sweet milk, analysis of this product by race and income level for a 7-day period showed the following: Pe aiaicmdollars Use Pe cpiainomWhite of sweet milk, quarts Under 300 -------------------------------300-599 ------- --------------------------600-899 --------------------------- -------900-1,199 --------------------------------1,200-1,799-------------------------------1,800-2,399------------------------------2,400 and over----------------------------Average----------------------------- --In white 1.4 2.0 2.5 2.8 3.2 3.2 3.7 2.7 Negro 0.6 1.1 1.2 1.5 2.1 2.6 1.9 1.1 families, the average consumption. of 2.7 quarts of sweet milk was reached with per capita incomes of $900-$1,199. Among Negro, families the 1.1-quart average was reached by most families with per capita incomes of $300-$599. Only for the few Negro families earning between $1,800 and $2,399 did the use of sweet milk approximate average use by white families. Except for canned milk, the direction of the trends in the use of milk ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 17 product groups was the same for both races. As per capita income increased, larger amounts of milk products were purchased, Appendix Table 4. Since per capita income was derived from annual income divided by persons dependent on it, an analysis was made of the composition of families with per capita incomes within certain ranges. For example, families with per capita incomes below $900 included only 35 per cent of all white families but 77 per cent of all Negro families. In the per capita income range of $300-$599, the recommended whole milk equivalent of 5.1 quarts for Negro families was considerably higher than the 4.2 quarts for white families. This indicated the presence of more children in the Negro families of this income range. The concentration of children among Negro families was greatest in families whose per capita incomes were under $600. The highest recommended milk equivalent for white families (4.7 quarts) occurred at the $600-$1,199 per capita income level. White families with low per capita incomes were likely to be composed of adults with perhaps one child, whereas Negro families with low per capita incomes were more likely to have one adult with several children. When a family with several children had limited money for all needs, the homemaker curtailed the use of milk products largely to the amounts needed for cooking. Among Negro families with more ample food money, milk was used as a beverage by children for at least one meal a day, usually breakfast. Per Capita Meal Costs Per capita meal costs in the moderate cost diet plan ranged from 18, for children under 1 year to 540 for boys between 16 and 19 years of age. The average for women was 354 and for men, 430.1 The range in per capita meal costs for families in this study was from less than 10¢ to more than $1.00. White families had spent an average of 84¢ per person per meal during the 7-day study period, as compared with 22¢ for Negro families. With an increase in per capita meal cost, both white and Negro families consumed more sweet milk per person, Appendix Table 5. It was more than three times as great in the highest per meal expenditure group as in the group with the lowest expenditure 3Ibid. 18 ALABAMA AGRICULTURAL EXPERIMENT STATION 18 ALABAMA AGRICULTURLEPRMN TTO for white families, and seven times as great for Negro families, as illustrated below: Per capita meal cost, cents Pe aiaWhite Use of sweet milk, quarts Negro 1.1 1.7 2 .0 2.8 2.9 3.4 3.9 2.7 0.4 0 .9 1.3 1.4 2.0 1.7 2.4 2.8 1.1 Under 10 ------- ----------------------10 -19 - - - - - - - - - - - - - - - - - - - - - - - - - -20-2 4 --- -- -- -- - - - - - - -- - - - - - - - - -25-29---------------30-34---.-----------------------0 35-39----------------------------------40 -4 9 -- - - --- - - -- - - - - - -- - -- - - - - -50 and over--------------------------A verage------------------------- There was less increase in per capita consumption of total whole milk equivalent from lowest to highest expenditure groups than was true for sweet milk alone. However, there tended to be some increase in the use of all items except dry skim milk. Given in the following table is the relationship of per capita meal cost to the use of whole milk equivalent: Per capita meal cost, cents Pe aiaWhite WME used, quarts Negro 2.4 2.1 3 .8 2.9 2---.--------6-5 .0 3 .9 5.0 4.7 5 .3 4.8 6.3 6 .2 6.5 6.5 5.0 3.3 U nder 10 -----------------------------10-19 - - - -- - - - -- - - -- - - - -- - - -- - - - -- - - --20-24 2 5-29 -- - - - - -- - - - - - -- - - - - -- - - - - - -- - - - - -- - - - - 30-34 -- - -- - - - --- - -- -- ---- - -- -- - -- -- --35-39 -- - -- - - - -- -- -- -- - --- -- -- - -- -- -- 4 0-49 .- - - -- - - -- - - -- - - -- - - -- - - -- - - -- - -50 and over---------------------------Average The percentage of recommended whole milk equivalent consumed increased from 48 to 155 per cent between. the lowest and highest per capita meal cost groups in white families and from 40 to 171 per cent in the Negro families. As per capita meal costs increased from the lowest to the highest group, the recommended amount of milk equivalent decreased from 5.0 to, 4.2 quarts for white families and from 5.3 to 3.8 quarts for Negro families. This representsfamily families. Families spending under 10¢ per meal were large Negro change a difference in composition of the average in the two per capita meal cost groups for both white and families with a low per capita income; those spending more were small families with high per capita income. Requirements for the first type of family were heavily weighted by the children and, in the second by the adults. Per capita meal cost was highly interrelated with both size of household and per capita income. As per capita meal costs in- ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 19 creased, size of household decreased and conversely, per capita income increased. While it costs more to feed an adult than a child, families composed only of adults have fewer members among whom income must be divided. Per capita income was above $2,000 in many of the all-adult families, and other financial needs had been satisfied, which allowed homemakers to spend food money freely. About 30 per cent of the families in the study were of the all-adult type. Families with an income below $5,000 a year, and four or more members, usually found it necessary for the homemakers to spend food money with an eye on other expenses. In many respects, per capita meal costs were a good measure of the use of milk products. When food expenditures were large enough to provide both an adequate and a nutritious diet, milk products were an important part of the family food supply. Less Important Factors Several family characteristics studied were less directly related to use of milk products than was size of household, per capita income, or per capita meal cost. However, they provided a background for understanding the more closely related family characteristics. For example, "family type" isolated families that included definite clusters of persons by age, Appendix Table 6. The following summary of percentage use of recommended amounts of whole milk equivalent shows variations among different types of families: Family type Family type Percentageuse of WME White Negro All adults Adults, children 13-19 yr............. Adults, children 12 yr. and under Average . 149 119 102 111 81 67 Adults, children of mixed ages--------------- 85 109 49 69 The recommended amounts of whole milk equivalent per week were 3.5 quarts for adults and 6.0 quarts for children. Therefore some idea about the family composition is revealed by the whole milk equivalent recommended for each group, as shown below: Family type WME recommended, quarts White Negro All adults Adults, children 13-19 yr. Adults, children 12 yr. and under Adults, children of mixed ages--------------.. A verage .......................... 3.7 4.8 4.7 5.3 4.6 3.6 4.8 4.9 5.5 4.8 20 ALABAMA AGRICULTURAL EXPERIMENT STATION These data show that only adult families as a group were likely to use nutritionally adequate amounts of whole milk equivalent. White families with children in both the younger and the older age ranges were likely to be deficit consumers. Most Negro families with children used less than the recommended amounts of whole milk equivalent. Another characteristic that assisted in locating the kinds of families that were likely to be underconsuming milk products was age of the youngest family member. This related the stage in the family cycle to use of whole milk equivalent. Families whose youngest child was in grade school usually had homemakers in the late twenties or early thirties; family income was climbing; and family size was at the largest. Data in Appendix Table 7 show that only in Negro, families was there a strong relationship between stage of family cycle and use of whole milk equivalent. A third characteristic that formed a background but was less related to use of whole milk equivalent was age of the homemaker. Since the study dealt with two-member or larger families, most homemakers were married or had been, and about two-thirds had children below the age of 20 years. In the normal family situation, homemakers in their late twenties or early thirties have children in grade school; those in their late thirties and early forties have children of high school age; and the older homemakers usually have other adults in the home - grown children, husband, or relatives. Negro families followed less closely this pattern but the trend was still evident. When the percentage of recommended quarts of whole milk equivalent used was related to age of homemaker, the following results were noted: Age of Age of homemaker, years Percentage use of WME White Negro 73 104 100 113 127 137 109 54 66 63 67 80 80 69 Under 20 20-29 - -- -- - -- --- - -- - -- -- -- -- - - - - - - - - -- - 30-39 40-49 50-59 60 and over --Average - -- - ..---. -- - --------.... .. ... While age of the homemaker was an indicator of the use of whole milk equivalent, it was most useful in showing the probable family composition when homemakers were in specific age ranges. For example, considerably less per capita whole milk equivalent is recommended for families when homemakers are above 60 years of age than for those whose homemakers are in ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 21 their twenties, Appendix Table 8. Older women were more likely to eat some meals away from home and to drink some beverage other than milk. The apparent overconsumption of adult families may not be an actual fact in terms of all meals eaten within a 7day period, but was true in relation to meals eaten at home. Education of the homemaker is a fourth characteristic of families that served as an indicator of the use of milk products. Relationship of the percentage used of recommended amounts of whole milk equivalents by educational levels of homemakers is shown by data in the following table: Education of the homemaker Under 5 grades 5-8 grades ---9-11 grades ---High school graduate Some college College graduate Average Percentage use of WME White Negro 88 96 111 113 131 126 109 65 63 68 79 86 100 69 As the homemaker's level of education went higher, per capita use of whole milk equivalents increased in both races, Appendix Table 9. However, an analysis of families by levels of formal education completed by homemakers indicated that other characteristics were more directly related to use of milk products. The homemaker with a grade school education or less was likely to be nonwhite and to have families with low per capita incomes, large size of households, and low per capita meal costs. The high school educated homemaker was the "average" in per capita income, size of household, and per capita meal costs for white families, but above average for these items in Negro families. The homemaker with a college education tended to be related to families with high per capita incomes, small size of households, and high per capita meal costs. These homemakers were frequently employed outside the home. While it is not possible to separate "cause" and "effect," education of the homemaker serves as a convenient indicator of the use of whole milk equivalents provided the interrelated characteristics are recognized. This study was based on the homemaker as the center of the household with respect to food purchases for families. About 10 per cent of the white and 20 per cent of the Negro families had no male head of the house. In normal family situations the age and education of homemakers and male heads of the house tended 22 ALABAMA AGRICULTURAL EXPERIMENT STATION to be similar. Analysis by characteristics of the male head, even when households headed by women were excluded, did not differ a great deal from results when age or education of the homemaker was the criterion. Occupation was not closely related to the use of milk products in the classifications that were used. Employment of the homemaker outside the home was unrelated, except their incomes enlarged total family income. Total expenditure for food the previous 7 days was unrelated to the use of milk products because it failed to take into account family size. However, it was used to calculate per capita meal costs for each family. Most of the homemakers included in this study were natives of Alabama. Of the remainder, most had grown up in the South. Consequently, there were insufficient data to study the relationship of homemaker origin to use of milk products. The homemakers studied were nearly evenly divided between those who had grown up in rural areas and those with an urban childhood background. Families whose homemakers had rural backgrounds tended to use less whole milk equivalents on a per capita basis. However, these families were usually larger in size; income was limited; and per capita meal costs were lower. Per capita consumption of whole milk equivalents seemed only slightly related to the amount of specific knowledge the homemaker possessed about milk products. On the other hand, use of milk products showed a close relationship to selected family and economic characteristics. These findings point to several specific implications. Nutritionists and others concerned with the physical well being of families need to develop techniques other than nutritional values to motivate homemakers to use milk products in adequate amounts. This is especially important in families with young children, which often have low incomes, young homemakers, or homemakers with less than a high school education. The need exists for simple nutritional information that can be translated into better meals at moderate costs. Homemakers past 40 years of age were usually better informed and more concerned with good nutrition than the younger women. There were probably two reasons for this - the natural concern about health in older persons, but more likely, the widely published nutritional programs featuring the Basic Seven during the war years. Advertisers of food products who present unbiased nutritional ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 23 information in forms that the homemaker can use make a contribution to the nation's health and to the commodity they sell. Nutritional information is most effective when conveniently available to those who need it most - the beginning homemaker, the young mother, the parent of a child, who requires a planned dietary program, the homemaker who, wants help in planning the most nutritious meals at minimum cost, and the older person who can profit from better food habits. Food faddism, outdated erroneous beliefs, and unbalanced diets from preference or ignor- ance are areas in which scientific but practical information is needed by homemakers and their families. ... ATTITUDES about MILK and MILK PRODUCTS Family Meals and Snacks At meal times nearly all urban families usually had some beverage other than water. Race, season of the year, and age exerted considerable influence on the beverages used at snack times. Most white children usually had a mid-afternoon snack beverage. Adults were most likely to have an afternoon snack beverage in warm weather. Relatively few family members had a beverage before going to bed. Beverage patterns of Negro families were TABLE 4. AVERAGE BEVERAGE CHOICE AND PERCENTAGE PREFERENCES BY SEX AND AGE OF FAMILY MEMBERS, BY RACE, URBAN AREAS OF ALABAMA Average beverage choice preference sex and age Milk Pct. White families Boys under 13 years...... Girls under 18 years-..... Boys 13-15 years Girls 13-15 years Boys 16-19 years Girls 16-19 years-........ Male heads of house-..... Homemakers Negro families Boys under 13 years...... Girls under 18 years...... Boys 13-15 years Girls 13-15 years Boys 16-19 years Girls 16-19 years Male heads of house...... Homemakers _11 50 50 44 35 84 37 19 15 41 39 28 29 23 24 13 Coffee Pct. 1 1 4 5 10 6 31 30 1 1 3 3 8 6 21 20 Tea Pct. 4 4 4 6 7 6 10 13 2 2 3 4 4 4 5 7 Soft drinks Pct. 5 4 9 11 13 14 9 8 4 4 6 5 6 9 9 8 Fruit juice Pct. 8 9 5 6 2 2 2 3 5 5 4 5 5 6 3 4 Drink Water, none mix Pct. Pct. 3 1 2 1 2 0 0 0 5 5 7 6 5 5 3 3 29 31 32 36 32 32 29 31 41 44 49 47 49 45 46 47 -........ 24 ALABAMA AGRICULTURAL EXPERIMENT STATION similar to those of white families except at a lower percentage level, reflecting the lesser use of all beverages other than water. Table 4 reports the average percentage level of beverage choices of family members by sex, age, and race at meal and snack times in warm and in cold weather. This table illustrates the following tendencies in selection of beverages by family members: (1) The decreasing use of milk as a beverage with an increase in age of family members. (2) Greater use of milk as a beverage by boys than girls in early adolescence. (3) The use of coffee and tea by adults. (4) The ages when soft drinks were used as snack beverages. (5) The lesser use by Negro families of any beverage other than water. The general pattern of beverage choices was coffee at breakfast for adults the year around. More boys than girls drank coffee for breakfast, especially after the age of 16 years. The major beverTABLE 5. PERCENTAGE OF MILK DRINKERS AMONG FAMILY MEMBERS AT MEAL AND SNACK PERIODS, BY RACE, URBAN AREAS OF ALABAMA Meal and snack periods Male Home-headof Under house 138 yr. Pct. Pct. 8 34 47 4 5 16 754 10 23 31 3 4 8 662 Pct. 73 84 81 18 23 22 420 70 72 63 13 16 2 567 Family members by age and sex Girls Boys 13-153-15 yr. yr. 13 yr. yr. Pct. 64 87 74 6 15 19 69 46 69 40 2 10 4 89 Pct. 40 67 69 1 14 13 76 33 58 37 3 5 4 71 Pct. 72 86 83 16 25 19 429 68 73 57 10 14 12 665 Pct. 42 79 65 2 11 12 81 51 74 46 3 7 6 110 16-19 yr. Pct. 44 75 75 3 11 15 62 39 54 37 2 6 5 100 White families 6 Breakfast........ 29 Noon meal....... 39 Evening meal---4 Morning snack---Afternoon snack-5 10 Evening snack---Number of people' 831 Negro families Breakfast-........ 9 22 Noon meal....... Evening meal---21 2 Morning snack.... Afternoon snack-3 3 Evening snack---2. Number of people 818 Accounts for 98 per cent of family members; excludes 76 other males and 135 other females 20 years and over living in the family. 2 Accounts for 90 per cent of family members; excludes 118 other males and 238 other females 20 years and over living in the family. ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 25 age for other meals in summer was iced tea. Children who drank iced tea in summer usually changed to milk in winter. Adults were somewhat more likely to change to coffee for cold weather meals. Soft drinks were most often used as warm weather snack beverages by adolescents and adults. Milk was primarily used as a beverage with the noon and evening meals, especially in cold weather. If adults drank milk at all, it was usually at these meals. Some older persons and younger children drank milk before going to bed. Milk as a snack beverage was used largely by boys of all ages and girls under 13 years old. The milk drinking habits of family members are summarized in Table 5. At the lower income levels, a higher percentage of families used no beverage other than water. Milk, coffee, and fruit juice were used more by families with ample food money, and tea and soft drinks by families with some restrictions on free choice. Employed homemakers were more likely to have a snack beverage, usually coffee or a soft drink, than those who did not work outside the home. Beverages for Meals Eaten in Public Places Forty-six per cent of the white and 9 per cent of the Negro homemakers sometimes ate meals at public places, such as restaurants, cafeterias, or lunch counters. Homemakers who sometimes purchased meals had medium to high incomes and educations beyond grade school. Those who ate "out" were asked what they usually drank in cold and in warm weather with four types of menus: (1) a plate lunch with pork chops, (2) a hamburger, (3) a roast beef sandwich, and (4) a fish plate. Large, glossy prints of attractively arranged plates featuring the four types of orders were shown each homemaker. Iced tea in warm weather and coffee in cold weather were the preferred beverages of more than half the white homemakers with the pork chop lunch, the beef sandwich, and the fish plate. To go with a hamburger, soft drinks were the choice of two-thirds in warm weather and nearly half in cold weather. Milk was suggested more often with the beef sandwich than with any of the other plate lunches. Even so, mentions of tea and coffee were about triple those of milk; only in cold weather was milk the second most popular beverage. Among Negro homemakers, preferences were similar except that soft drinks were more popular than 26 ALABAMA AGRICULTURAL EXPERIMENT STATION iced tea in warm weather with both the beef sandwich and the fish plate. Homemakers drank coffee regardless of the season because it was a mealtime habit, the flavor was enjoyable, or it complemented the food flavors in the meal. Some said coffee, even in summer, made the meal more satisfying. With pork or beef meals, most reasons for choosing coffee were in terms of habitual use or flavor preference. In the case of the fish plate, the characteristic flavor of this meal caused more comments about coffee complementing the taste of the food or its stimulating qualities, particularly in cold weather. Iced tea was the preferred beverage in warm weather because it was refreshing, it was a favorite beverage, or the homemaker believed it was more suitable to the season with pork or beef meals. Of those who selected tea with the fish plate, about half said tea with lemon heightened the food flavors and made the meal more appetizing. In cold weather, those who preferred hot tea with the beef sandwich said this was because of personal preferences, it was a stimulating beverage, or it made a cold meal more satisfying. Hot tea was preferred with the pork chop plate by some homemakers because they felt it made the greasiness of pork more palatable. Regardless of season, the main reasons given for drinking milk with the selected meals were that the respondents liked milk, they always drank milk with light meals, or milk rounded out a light meal in terms of calories and nutritive value. Homemakers who would drink milk with the beef sandwich gave such reasons as the flavor of beef and milk went well together, or a sandwich used as a meal needed a hearty beverage. Relatively few homemakers selected milk to drink with the fish plate. Coffee, milk, and juice beverages were more likely to be ordered by those who had more years of education or ample income. Tea and soft drinks were more popular with homemakers of lesser incomes and education. Season of the year and habit appeared to be controlling factors in the choice of beverages with purchased meals. Beverages for Guest Meals Nine-tenths of the white homemakers would serve iced tea in summer or coffee in winter at a prestige meal for adults. When asked for a second preference, one-third of the homemakers did ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 27 not mention another beverage. Among Negro homemakers, twothirds mentioned iced tea in summer as a suitable guest meal beverage. Three-fourths of these respondents suggested coffee for cold weather meals. Soft drinks, fruit juice, and drink mix beverages were also suggested as suitable for guest meals, especially in warm weather and by the Negro homemakers. Two-fifths of the white and two-thirds of the Negro homemakers said they never offered milk to adult guests. This was true either as an offer along with tea or coffee, or when these other beverages were not used by the guests. The conditions under which milk was offered to adult guests were as follows: Situation Milk is never offered Milk offered along with coffee or tea Milk offered if other beverage refused Milk offered when family members drink it____ Milk offered when guests ask for it or are on a known diet, and miscellaneous answers___ Percentageof all homemakers White Negro 40 65 27 12 17 11 10 6 6 6 Major reasons given by the homemaker for failing to offer milk to adults at guest meals are shown below: Reason Feel that adults don't drink or like milk_________ Hostess does not drink milk Too expensive to serve to guests Social custom to offer coffee or tea Miscellaneous answers -Percentageof all homemakers White Negro 41 38 25 15 19 35 7 5 8 7 The grade school educated homemakers, those with low incomes, and those over 40 years of age were most likely to regard milk as too expensive to serve adults. That homemakers do not serve milk at guest meals because they do not drink it themselves was mentioned more often by white homemakers with above average formal education and income. Negro homemakers with higher levels of income and education were most likely to say adults do not like or drink milk. Coffee or tea was mentioned nearly twice as often for guest meals as it was for family meals. Conversely, milk was mentioned for guest meals only half as often as in family meals. Homemakers with a high level of income and education were accustomed to serving elaborate guest meals with coffee or tea as the traditional 28 ALABAMA AGRICULTURAL EXPERIMENT STATION beverage. Milk was offered only under special conditions, such as guests asking for it, or if known that guest was on a diet. Among homemakers of a relatively low level of income and education, guest meals were not much different from regular meals with the beverage being the one usually used by the family. Relatively few Negro homemakers invited guests to their homes for meals. Beverages for an Evening Party Traditionally milk has not been thought of as a social beverage. The slogan, "three glasses of milk a day" suggests it is a meal-time beverage. Nearly half the white homemakers said it would be quite all right for a guest to request milk even though it had not been offered by the hostess. Some homemakers thought they should comply with the request, but implied there might be an embarrassing moment if the milk supply was low. Opinions expressed by homemakers can be summarized as follows: Opinion about guest asking for milk Percentageof all homemakers Negro White Perfectly all right Strange, odd, rude -45 87 25 17 20 20 Guest asks for health reasons Unusual but tries to please guests No opinion, never has parties 8 5 15 8 Among white homemakers, requests for milk by a guest at an evening party was approved most frequently by those with a college education, the younger homemakers, and those with high per capita incomes. Concern about the guests' health was expressed more often by homemakers with a grade or high school education, those with medium or low per capita incomes, and homemakers in their forties. Responses of Negro homemakers were quite similar to those of white homemakers except that the income situation of the family was more closely related to opinions. Negro homemakers with low incomes were most likely to think the request of the guest was rude or strange. Beverages for Teenage Girls Teenage girls who really like milk but have soft drinks when with others of their age group probably do so because "that's a teenage habit," many white homemakers commented. Replies to ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 29 2 a question regarding beverage habits of teenage girls, by race, were as follows : Why teenage girls drink soft drinks Teenage habit, fad------------------Break with childish habit------------Likes taste------------ ------- ----Gives energy, not fattening----------Easier to get, parents let them--------No Percentage opinion or don't know White 32 25 21 9 6 7 of homemakers Negro 24 16 35 11 5 9 The better educated homemakers were most likely to consider the use of soft drinks by teenagers as a fad typical of their years. Less educated Negro homemakers were of the opinion that the of soft drinks was the strongest appeal. characteristic Homemakers were asked for suggestions as to an approach to convince the teenage girl she should drink milk when with her contemporaries. The following table shows the percentage of replies by race: flavor Suggestions to teenagers Milk is the most healthful beverage-Drink milk, don't follow crowd-----Milk promotes good Percentage Soft drinks are unhealthful Add sweetening, have milk available Do complexion----- nothing or no opinion White 54 17 14 5 5 5 of homemakers Negro 62 14 4 8 4 8 Use of Milk Products for Weight Control To -learn more about their attitudes concerning the use of milk in weight control programs, homemakers were asked to suggest a suitable beverage to be served at the noon meal with a lettuce and tomato sandwich to a person who wanted to lose a little weight. Fifty-six per cent of the white and 40 per cent of the Negro homemakers suggested some form of milk as shown below: Kind of milk beverage ---- Percentage Milk, whole, including flavored Milk, skim or nonfat dry B utterm ilk--------------- all homemakers Negro White 14 14 17 32 9 10 of Homemakers who usually drank milk with meals more often suggested some milk form than did other respondents. Women who were concerned about weight changes were more likely to suggest nonfat dry milk as a suitable beverage. Those who were trying to maintain their present weight were more likely to recommend coffee or whole milk. 30 ALABAMA AGRICULTURAL EXPERIMENT STATION The reason most often given for suggesting a form of milk was that it was nourishing or that it contained protein. Homemakers who suggested skim milk or buttermilk said these were low in calories but high in food value. Suggestions of milk as a suitable beverage increased with an increase in per capita incomes and levels of education of the respondents. Homemakers who did not suggest milk as a suitable beverage with the lettuce and tomato sandwich were then asked what they thought of serving milk with this weight watcher's meal. The responses of homemakers to this question were as follows: ResponsePercentage ResponseWhite of homemakers Negro 33 27 19 11 8 2 19 37 26 7 9 2 All right if skim or buttermilk Fattening, adds calories All right occasionally Nourishing D on't know ----- .-------................. . Wouldn't go with sandwich----------- Cottage Cheese Cottage cheese is one of the oldest known dairy foods, yet it is a new food form in terms of modern methods of manufacture and promotion. Despite advances in production and sales of cottage cheese, it is not a widely used product in urban areas of Alabama. Only 29 per cent of the white and 10 per cent of the Negro families had used cottage cheese during the study week. However, most homemakers thought that cottage cheese was a healthful food, as shown below: Opinion about cottage cheese Percentage of all homemakers White Negro H ealthful food............................. Not healthful food----------------- -------Don't know------------------------------ 86 2 12 70 2 28 The reasons reported by homemakers who thought cottage cheese was a healthful food are given in Table 6. Percentages of homemakers giving each reason are reported separately for those who said cottage cheese was a healthful food and for those who often served cottage cheese. Negro homemakers were less likely than white homemakers to explain their belief that cottage cheese was a healthful food. Percentages of Negro homemakers whose answers indicated a knowledge of the product were much higher among those who frequently used cottage cheese. Percentages of ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS TABLE 6. 31 3 REASONS GIVEN BY HOMEMAKERS AS TO WHY COTTAGE CHEESE IS A HEALTHFUL FOOD, BY RAGE, URBAN AREAS OF ALABAMA Reason given Percentage of homemaker replies among those who believed cottage cheese a healthful food Families using cotTotal sample ______________tage cheese often White Pct. It is low in calories------- Negro Pct. 22 19 10 17 32 100 White Pct. 38 15 28 17 2 100 Negro Pct. 40 8 18 24 10 100 ---------- It is made from milk---------------Contains calories, proteins, minerals, and vitamins-----------Recommended for diets, easy to 30 24 17 14 15 100 Don't know or not answered digest- --------- T OT A L -- -- -- -- -- --- -- -- -- -- - -- homemakers who replied that it is "recommended in diets" were higher among Negro than white homemakers. Homemakers who knew only that it was made from milk were usually younger homemakers or those who seldom or never used cottage. cheese. As years of formal education or per capita income increased, a greater percentage of homemakers thought cottage cheese was a healthful food. The relationship of education and knowledge of the nutritive value of cottage cheese is shown below: Education Under of homemaker - Percentagereporting cottage cheese a healthful food White Negro 58 74 89 96 51 71 76 88 5-8 5 grades-- grades- - - 9-12 College, 1or more years grades--------------- ------------- Homemakers between 80 and 60 years of age were most likely to recognize the nutritional value of cottage cheese, but age did not show a consistent trend. While about three-fourths of the homemakers were aware that cottage cheese was a healthful food, only one-third of the white and one-eighth of the Negro families used it regularly. Frequency of use by homemakers who thought cottage cheese was a healthful food was as follows: Frequency of use Often (one or more times a week)Seldom (once a month or less)---N e ve r -- - - - - - - - - - - - - - - - - - - - - -- Percentage use Negro White 32 12 28 24 40 64 32 ALABAMA AGRICULTURAL EXPERIMENT STATION All homemakers were asked if they considered cottage cheese an expensive food. Their replies were as follows: Relative expense of cottage cheese Inexpensive Expensive- - - - - - - - - - - - - - - - - - - - Don't know or no answerPercentage of all homemakers White Negro 71 38 24 7 22 38 Families that used cottage cheese most often used it in salads with fruits, such as peaches or pears, or with such vegetables as tomatoes. Some users combined it with other foods and ate it with meals or as snacks throughout the year. Ways in which homemakers used cottage cheese are given below: Uses of cottage cheeseof With fruit in a salad -39 W ith vegetables in a salad ........----------------27 Plain as a snack or with meal Plain on bread, toast, or crackers In sandwiches with mayonnaise, etc. On plate with other food or seasonings In cooked dishes- - .. . - .. . .. . .. .. . .. .. . .. . .. With gelatin as a dessert --------------------------As a dessert with cream, sugar, spices all uses 10 8 5 5 3.. 2 1 Homemakers who were actively trying to watch their weight used cottage cheese more often than those not concerned about weight control, Table 7. The difference was more pronounced for Negro than for white homemakers. Of all white homemakers who were watching their weight - trying to lose, gain, or keep the same weight - 42 per cent used cottage cheese often, as compared with 29 per cent for those who were not weight conscious. Among the Negro homemakers, cottage cheese was used often by 28 per cent who were watching their weight and by 9 per cent who were not. These data indicate that the use of cottage cheese has become closely associated with a dietary practice, which may have resulted in a restricted market. Cottage cheese was most likely to be used in families with high per capita incomes, high per capita meal costs, small size of households, and homemakers whose education was well above average. Conversely, families who never used cottage cheese were characterized by low per capita incomes, grade school educated homemakers, low per capita meal costs, and large size of households. The major reason for nonuse of cottage cheese was that the homemaker herself did not care for it or she was afraid it might not be eaten by her family. Sixteen per cent of the Negro home- ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 3 33 TABLE 7. RELATIONSHIP OF FREQUENCY OF USE OF COTTAGE CHEESE TO WEIGHT CONTROL PRACTICES OF HOMEMAKERS, BY RACE, URBAN AREAS OF ALABAMA Frequency of using Weight control practice cottage cheese Never Seldom Often Total Pct. White families Lose weight------------------------ Pct. 19 37 41 29 28 Pct. 32 44 15 42 40 Pct. 100 100 100 100 Gain weight-----------------------Keep same weight----------------------Average, not watching weight-----------------------AVERAGE OF BOTH GROUPS 49 19 - 44 29 Average, weight watchers ------------------------------42 26 32 100 100 -------------- 32 ------------ Negro families Lose weight-----------------------31 33 36 100 Gain weight-----------------------25 20 55 100 Keep same weight----------------------17 28 55 100 Average, weight watchers ------------------------------28 31 41 100 Average, not watching weight--------------AVERAGE OF BOTH GROUPS--------------- - 9 12 23 24 68 64 100 100 makers who never used cottage cheese said they had never tasted the product. In half the Negro and two-thirds of the white ilies that regularly used cottage cheese, all family members liked the product. These data show that homemakers may recognize that afood is "good for you," but use other factors to determine the extent of its use in family meals. These factors include size of food budgets, family preferences, menu patterns, need for variety, or age and sex of persons to be fed. fam- Instant Dry Milk Forty-four per cent of the homemakers in each race had used or were using instant dry milk at the time of the study. About one-third of all homemakers in the sample were currently using this product in cooking. About half that number were using dry milk as a family beverage. Few families used reconstituted dry milk only for drinking. About two-fifths of the homemakers who were familiar with instant dry milk were current users of it for drinking purposes. Seven-tenths of the white and nearly ninetenths of the Negro homemakers who had ever tried instant dry milk were current users of it for cooking purposes. Major reasons for the use of instant, dry milk white and Negro families were that it was low in, calories, had a pleasant flavor, and was an economical dairy food. White home- as a beverage by 34 ALABAMA AGRICULTURAL EXPERIMENT STATION makers most often said that instant dry milk gave the same results in cooking as the more expensive forms of milk. Negro homemakers said that it made good breads at less expense. Such reasons for liking the product as ease of use, storage, and economy were reported by both races. Of the families who did not use instant dry milk, "don't like taste" was the most important reason given by all age groups of homemakers for disliking dry milk for drinking. "Not rich enough" and "trouble to mix" were other reasons given by both races. Instant dry milk was much more readily accepted by both white and Negro homemakers as a food for cooking than as a beverage for drinking. The major reasons given by homemakers who disliked instant dry milk for cooking were "not rich enough" and "trouble to mix," which were also objections for beverage use, plus "get poor results." In white families, major users of instant dry milk were older homemakers with low per capita incomes, grade school educations, low per capita meal costs, and either very small or very large size households. Instant dry milk was used primarily because it was a less expensive milk product. However, there was a group of middle-aged homemakers, who used itbecause of its low calorie content. The trends among Negro families were less well defined. Major users of dry milk for drinking had large families, low per capita incomes and meal costs, and homemakers were likely to be in their thirties. Users of dry milk for cooking were similar, except homemakers were likely to be middle aged. They used the product largely for hot breads. Ice Cream Two-thirds of the families interviewed had eaten ice cream during the previous 7 days, Appendix Table 1. Consuming families had used an average of 31/2 pints. The average quantity of ice cream used by all families studied was above 2 pints. Ice cream was both a popular snack and dessert item with these urban families in Alabama. Using a check list, homemakers said that cake, pie, and ice cream were the most frequently used desserts for family meals. The most popular snack items were cookies, fruit, and ice cream. Families most apt to have desserts or snacks were those with younger homemakers, several children, medium per capita incomes, and average per capita meal costs. Characteristics of fam- ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 35 3 ilies that seldom or never used snack or dessert foods were homemakers 50 years of age or older, no children, and per capita incomes either high or very low. One-fifth of the Negro families did not use any of the listed items as snacks. When homemakers were asked to name their families' favorite desserts, some form of pie accounted for nearly half those mentioned. Ratings for favorite family desserts were as follows: C ake -Nonfruit pie- - Dessert class - - - - - - - - Fruit desserts, predominiately pie_ Percentage 25 of total 23 S cream Pudding -- -------Ice -------------- 19 ------ -------- --Miscellaneous----------------- _6 15 12 From the list of specific desserts most liked by family members, those mentioned more than 30 times are shown below: Favorite dessert Chocolate cakeChocolate pie-------------Lem on pie --- - ---------Percentage Bananapie-------------pudding-Vanilla icecream--A pple ----- White 16 14 12 12 ofNegro total 18 6 13 Strawberry Pound cake---------------Cocoanut cake -----------C herry pie----------------Sweet potato pie-----------Peach pie-----------------Plain cake ------------- ---- shortcake 12 * 11 7 11 6 ------. 4 -6 16 10 1 6 Of the most frequently mentioned desserts, three kinds of pie, cake, pudding, and ice cream accounted for two-thirds- of the total. "Chocolate cake" for Alabama residents is a white or yellow cake with chocolate icing. Vanilla was by far the most popular ice cream, followed by chocolate and strawberry. Homemakers were a little more inclined toward the unusual ice cream flavors. Most homemakers approved the serving of ice cream for a guest meal dessert. Reactions to this suggestion were as follows: Opinion Definite of Percentage ice cream as guest meal dessert Indifferentfancier dessert-----approval-------------------Expected Easy w ay out ------------------D approval ---------------------- isapproval--------------------------- all homemakers White Negro 47 62 16 14 18 13 11 6 8 5 of Homemakers with low incomes or those over 60 years of age were most likely to approve of ice cream as a dessert. Those with 36 ALABAMA AGRICULTURAL EXPERIMENT STATION medium incomes or in their fifties were more likely to prefer a special dessert, perhaps reflecting the fact that they often used ice cream with family meals. It was the belief of homemakers in their thirties or those with high per capita incomes that the hostess took the easy way out when serving ice cream or that she was a poor cook. Homemakers in their twenties were most likely to make statements reflecting disappointment. Calorie content of ice cream was mentioned most by homemakers in their forties or those trying to,lose weight. Those who were trying to maintain their present weight were most likely to feel the hostess could have exerted a little more effort. Homemakers who were trying to gain weight expressed a preference for having pie or cake under the ice cream. Those unconcerned with weight control were most likely to approve of ice cream as a guest meal dessert. Ice cream alone or combined with cake, pie, or a topping were most frequently mentioned as a suitable dessert for a prestige meal in their own home. Suggestions of the homemakers were as follows: Prestige meal dessert Ice cream alone ........................................ Ice cream with other sweets---------------------Nonfruit pie Fruit pies or desserts Cake Pudding Miscellaneous or no answers Percentageof all homemakers White Negro 20 27 20 22 19 14 16 11 8 8 5 6 12 12 As with family meal desserts, economic level of the family and age of the homemaker were reflected in prestige meal endings. However, desserts for prestige meals were usually somewhat more expensive than those served at regular family meals. The suggestion of ice cream for the prestige meal was not related to income levels of white families, but was usually suggested only by medium or higher income Negro homemakers. Ice cream combined with a topping or put on cake or pie was usually suggested by high income homemakers or those in their forties. Fruit pie with ice cream was considered the ultimate in desserts by many Negro families. Desserts for prestige meals were chosen largely because they were a "family favorite," or "everybody likes it." "Ease of service or preparation" was a much less important reason. With pies or gelatin based desserts, the reason given for serving them was ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 37 "special for company." The major reasons given for suggesting ice cream alone or in combination was that it was "easy to serve" or the "family likes these desserts." SUMMARY The purpose of this study was to determine the effect of family characteristics on the food buying decisions of urban homemakers. Data were obtained from 832 white and 822 Negro homemakers in a Statewide urban sample. Milk products were used as the representative food because of their wide acceptability, stable price, and many forms. One-fourth of the white and two-thirds of the Negro families consumed less than nutritionally adequate amounts of whole milk equivalent. Knowledge of the constituents of milk by the homemaker did not necessarily result in the use of nutritionally adequate amounts of milk products by her family. Relatively few of the wide variety of milk products available in the market were used by most families. Negro families were low users of fresh fluid milk as a beverage. Manufactured milk products were used about equally by both races. Urban families were about equally divided between high and low users of whole milk equivalents. High user homes consisted of families that were above average in per capita income, education of homemaker and head of the house, and per capita meal costs. Most homemakers of this group were middle aged and their families were below average in size. Conversely, the low user homes consisted of families that were below average in per capita incomes, education of homemaker and head of the house, and per capita meal costs. The homemaker was in the under 40 age group and her family was usually above average in size. The high user homemaker had a largely unrestricted food budget, whereas the low user had limited funds for food. This fact showed up in both the amount and kind of dairy products purchased. Fresh fluid milk was used primarily as a meal time beverage, particularly at the noon or evening meals in colder weather. Most homemakers accepted milk as a suitable and nourishing beverage for children at meal times. About one-third of the homemakers and nearly half the husbands drank milk with meals other than breakfast when at home. The frequency of drinking milk with meals decreased with an increase in age of family members. Few women drank milk with purchased meals. 38 ALABAMA AGRICULTURAL EXPERIMENT STATION Milk was seldom used as a snack beverage except by young children and some teenage boys. With guest meals, iced tea was usually served in warm weather. Coffee was usually served at breakfast, and for guest meals in cold weather. At an evening party for adults, most homemakers did not offer milk but would serve it on request. Many homemakers did not drink milk or recommend it for other women because it was thought to be fattening. Women who drank milk with meals were most likely to suggest low-calorie milk beverages as a suitable accompaniment for a light lunch for a weight watcher. Instant dry milk and evaporated milk were used largely for cooking purposes. About one-third of the homemakers used it in hot breads or desserts. Relatively few families used canned or dry milk as a beverage. Both forms were used primarily because they were low in cost and provided satisfactory substitutes for fresh milk. Homemakers who believed they could afford fresh milk used the dry or canned forms for specific recipes only. A few used dry milk as a beverage in health programs. Cheese and ice cream were widely used but cream was a prestige item in the limited number of families who used it. The cured cheeses were most popular in older families. Ice cream was served more often in families with several children and adequate food money. There was a close relationship between attitudes toward cottage cheese and its use. Frequent users considered it to be an inexpensive, low-calorie, easily served form of milk that provided variety in healthful meals. Non-users knew little about it except that it was made from milk. Forty per cent of the white and 64 per cent of the Negro homemakers never used cottage cheese. Some Negro homemakers used cottage cheese because it was in the prescribed diet of a family member. A considerable number of Negro homemakers had never tasted cottage cheese. Ice cream and other frozen desserts were used for snacks, family meals, and prestige dinners. When used for special meals, ice cream was frequently combined with cake, pie, or a topping. Ice cream was most popular in families with several children because of its convenience. Milk is a familiar product to all urban homemakers. However, there were varying levels of knowledge and attitudes about the value or uses that could be made of milk products. Consequently, wide differences were found in the amount of milk products used by individual families. ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 39 3 APPENDIX APPENDIX TABLE 1. NUMBER AND PERCENTAGE OF FAMILIES USING MILK PRODUCTS IN THE HOME, AND AVERAGE AMOUNT CONSUMED PER FAMILY DURING 7-DAY PERIOD, BY KINDS OF PRODUCT AND BY RACE, URBAN AREAS OF ALABAMA Percentage of families Average quantity used per family Families Milk product using using Unit WhiteNegro White Negro No. No. Pct. Pct. Fresh fluid milk W hole raw------------------------Whole past. creamline-----Whole past. homo.-----------Whole past. homo. fortified ---- Skimmed past.------------------Skimmed past. fortified----. Buttermilk------------------------Choc. milk or drink-Dry milk Skim or non-fat--------W hole---------------Modified-malt, formulas, etc.--------Canned milk Evaporated whole------Condensed, sweetened--Formulas, Consuming All families studied families White Negro White Negro No. No. No. No. 10.3 8.9 8.6 9.2 31 67 434 27 18 457 76 219 1 7 517 43 10 84 45 34 67 334 11 9 510 56 329 0 1 676 16 6 25 11 4 8 52 3 2 55 9 26 2 4 8 41 1 1 62 7 40 0 2 Qt. Qt. Qt. Qt. Qt. Qt. Qt. Qt. Oz. Oz. Oz. Oz. Oz. 6.3 5.6 5.2 5.2 0.4 .7 4.5 2.9 0.3 .4 2.1 1.4 32 26 215 263 26-------------- 5.3 3.7 2.4 2.3 3.0 2.2 2.4 2.0 .2 .1 1.3 .2 2.8 1 1.5 .1 6.5 .0 1 10.5 16.4 .0 45.0 30.8 16.0 34.7 42.0 17.2 15.9 70.0 1.6 1.2 1 62 5 1 10 5 .3 21.6 .9 1.3 0.2 .1 malt--------- 82 2 1 3 1 34.8 .3 .5 Oz. 108.0 '/2 Cream Whipping Coffee ----------------- Pt. 1.5 2.0 Pt. Half and half----------Sour-----------------Dry cream-Pream, 71 24 11 19 2 5 8 3 1 2 1 Pt. 2 P t. Oz. 1.0 .7 4.4 .4 6.0 .8 .2 1 .1 1 1 etc.-- .1 Cheese American (or yellow)Cottage ------- C ream ------------Spreads------------ --- Other ---Frozen products Ice cream ---------Ice m ilk-----------Other products than 0.05 unit. 'Under 0.5 per cent. 706 239 113 104 64 556 52 77 589 83 34 45 4 518 52 66 85 29 14 12 8 72 10 4 5 1 Lb. Pt.3 Oz. Oz. Oz. Pt. Pt. Pt. 0.8 0.9 .9 1.0 5.5 5.3 5.3 5.8 4.8 . 6.0 3.5 3.2 1.8 3.3 2.5 1.4 0.7 .3 .7 .7 .4 2.3 .2 .2 0.7 .1 .2 .3 1 2.1 .2 .1 'Less 63 67 6 6 9~ 8 'Since carton sizes varied, all have been standardized to pints (16 ounces). 40 ALABAMA AGRICULTURAL EXPERIMENT STATION APPENDIX TABLE 2. USE OF FLUID, DRY, AND CANNED MILK FOR DRINKING AND FOR COOKING, BY RACE, URBAN AREAS OF ALABAMA Milk form and unit Whole homogenized, quartWhole homo. fort., quart -Buttermilk, quart_ Evaporated whole, large ... Chocolate milk, quart Whole creamline, quart --Dry skim, ounce Evaporated milk, small Whole raw, quart Skim pasteurized, quart --Skim past. fort., quart SLess Negro families Cooking Drinking Cooking Fami- Use Fami- Use Fami- Use Fami- Use lies per per lies lies per lies per using family using family using family using family Pct. No. Pct. No. Pct. No. Pct. No. 1.4 12 5.0 40 1.6 29 7.8 52 9 1.8 4.6 1.8 25 17 8.8 _31 1.5 2.8 52 33 1.5 2.4 43 28 50 2.9 3.6 19 2.5 3.5 35 _11 White families Drinking 9 2.3 1 1.5 7 2.0 1 2.0 _8 6 5 4 3 2 8.2 17.2 1.6 9.3 5.1 3.7 5 24 18 3 1 1 1.5 12.4 2.3 1.9 1.4 1.0 8 8 7 4 1 1 4.5 18.1 1.9 5.8 2.9 2.3 3 37 18 2 1 1 1.2 13.5 2.7 2.4 1.5 1.3 than 0.5 per cent. ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 41 4 APPENDIX TABLE 3. PER CAPITA USE OF WHOLE MILK EQUIVALENT DURING 7-DAY PERIOD, BY SIZE OF HOUSEHOLD AND BY RAGE, URBAN AREAS OF ALABAMA Range in size of household, persons Milk product used, WME Under 2.02.9 2.0 Qt. White families Sweet 3.03.9 Qt. 2.9 4.04.9 Qt. 2.8 5.05.9 Qt. 2.4 6.06.9 Qt. 2.1 .2 1 .4 7.07.9 Qt. 2.2 .4 1 Qt. 2.9 .1ie 8.0 Averand age over Qt. Qt. 1.4 .3 1 .4 .4 .5 .5 Buttermilk---.5 .4 .8 Cem1 .1 1 1 1 Cream Canned milk --------------------.3 .4 .4 .4 .4 Dry milk____________________________.3 .3 .3 .3 .1 milk 2 ___ 8.2 2.7 .4 1 1i Cheese Ice cream ------------------------------1.4 1.1 .8 .7 .7 .6 .6 ______. .6 3 137 265 .5 .3 .6 .3 .4 .6 .4 .8 .3 5.6 .3 5.2 .3 4.9 .2 4.3 .2 3.8 .1 3.2 .3 5.0 TOTAL Recoin. milk equivalent-_ Percentage amt. Number 6.4 4.6 used------------ 168 of recoin. 3.8 108 4.1 4.5 116 205 4.8 102 132 5.0 86 75 5.2 73 26 5.2 88 12 5.6 57 9 4.6 109 832 of families------ Negro families 2 Sweet milk ____________ Buttermilk ------------Canned milk___________ Dry milk____.5_____ Cheese---------------Ice 1.7 .7 1.3 .7 1 1 1.3 .5 1 1.2 .4 1 1.1 .4 1 0.9 .4 1 0.8 .3 1 0.5 .3 1 1.1 .4 1 Cream ------------- - .7 1.2 .4 I .5 .5 .8 .3 .6 .5 .7 .3 .5 .4 .6 .2 .5 .3 .5 .2 .6 .4 .4 .1 .4 .5 .5 .2 .3 .5 .4 .1 .5 .5 .6 .2 cream -------------- TOTAL___________________________ 3.9 5.2 4.1 3.3 3.0 2.8 Recoi. milk equivalent---- 3.9 3.9 4.5 4.9 5.1 5.3 Percentage of recom. amt. used_______________________ 133 105 87 67 59 53 Number of families1___________08 222 130 114 98 62 1 Less than 2.7 5.4 50 37 2.1 5.5 38 51 3.3 4.8 69 822 0.05 quart. A second degree least squares on the size of household (X) is given White: Yw _± 3.1256 - .00387X fitas:of the per capita sweet milk consumption - (Y) .02171X2 .000709X Standard error (.009653) Standard error (.00756366) (.0011375) Negro: Y 11 + 1.7122 - .122057X - (.00073880) The predicted values of Y for given values of X are as Size number of household, of follows: Negro Per capita milk consumption, quarts White persons 2 ------- ------- -------- ------- -------- -- 3 - -- - -- - -- -- - -- - -- - -- -- - -- - -- - 1-- - - - - - - - - - - - - - - - - - - - - - - - -3 .1 3 .0 2.9 .1 .6 1 .5 1 .3 4- - - - - - - - - - - - - - - - - - - - - - - - 5 -- - - - - - - - - - - - - - - - - - - - - - - - 6 ------------------------7 --- --- ------ --- --- --- --- --- --- ------ - 2 .8 2 .0 1.7 1 .3 2.6 2.3 1.2 1 .1 1 .0 .6 8--- - - - - - - - - - - - - - - - - - - - - - - 9 -- - - - - - - - - - - - - - - - - - - - - - - - - .8 .7 42 ALABAMA AGRICULTURAL EXPERIMENT STATION 42 ALABAMA AGRICULTUA XEIMN TTO DURING APPENDIX TABLE 4. PER CAPITA USE OF WHOLE MILK EQUIVALENT 7-DAY PERIOD, BY PER CAPITA INCOME AND BY RACE, URBAN AREAS OF ALABAMA Range in per capita income, dollars Milk products240 used, WME Under 300 300599 600899 9001,199 1,2001,799 1,800-2,400 2,399 ande Avr aver ag Quarts Quarts Quarts Quarts Quarts Quarts Quarts Quarts White families Sweet milk 2 ____ Buttermilk---Cream 1.4 2.0 2.5 2.8 3.2 3.2 3.7 Canned milk___ Dry milk______ Cheese ------- .3 .4 .5 .5 .1 3.2 .4 1 1 .5 1 .4 1 .3 1 .4 .1 .5 .1 2.7 .4 1 ------- Ice cream .____ TOTAL_____________ .4 .5 .7 .2 4.2 4.2 .5 .4 .8 .2 4.9 4.7 .5 .3 .9 .3 5.2 4.7 .3 .3 .9 .3 5.3 4.5 .3 .1 1.0 .3 5.4 4.2 .3 .2 1.2 .3 6.3 3.9 .4 .4 .8 .3 5.0 4.6 Recoin. milk Percentage Number Sweet equivalent -------4.8 recoi. amt. used 67 families 40 of of 100 110 104 137 111 152 118 193 2.1 129 107 2.6 1 162 88 1.9 109 827 1.1 Negro families 2 Buttermilk Cream Canned Dry milk---------- Cheese milk ...... 0.6 1.1 1.2 1.5 .3 .4 .5 .5 . milk ----------- .5 .4 .5 A.4 .6 1 1 .6 .4 1 .1 .6 .1 .4 1 L .6 .5 .5 .4 .7 .7 .5 1.1 .7 .2 1.1 5.5 .8 .1 1.1 5.4 .8 .6 .5 .5 .6 .2 Ice cream ._____________ .1 TOTAL 2.5 Riecom. milk equivalent----------- 5.1 Percentageof recoi. amt. used 49 Number of familiesl65 .2 .2 3 .4 .4 .3 3.1 5.1 61 255 3.6 4.5 80 217 4.0 4.6 87 72 5.1 4.1 124 90 3.3 4.8 69 822 3.8 145 13 3.6 150 10 Less than 0.05 quart. second degree least squares fit of the per capita sweet milk consumption on the per capita income (X) is given as: White: = + 1.3472 + .00162X .000000284X2 2A ' Standard error Negro: Y~ _ + Standard error The predicted (.000020808) (.0000000057348) .8817 + .001498X - .0000002954X2 (.000024315) (.000000010122) values of Y for given values of X are as follows: Per capita milk consumption, quarts Per capita income', dollars Negro White 200 0.7 1.7 1.1 2.1 500 1.4 800_-__ 2.5 1.6 1,000 2.7 1,500_-_. 2.0 3.1 2.2 2,000_--_ 3.5 2,500 2.3 3.6 YW (Y) ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 43 4 APPENDIX TABLE 5. PER CAPITA USE OF WHOLE MILK EQUIVALENT DURING 7-DAY PERIOD, BY PER CAPITA MEAL COST AND BY RAGE, URBAN AREAS OF ALABAMA Range in per capita meal costs, cents Milk product used, WME Under 1010 19 Qt. White families 2 Sweet milk Buttermilk_________________________ C ream ---------------- 2024 Qt. 2529 Qt. 3034 Qt. 3539 Qt. 2.9 4049 Qt. 3.4 50 Averand age Qt. 3.9 Qt. Qt. 2.7 ----------------------1.1 1.7 2.0 2.8 3.0 .4 .4 .4 .4 .3 .4 .5 .4 1 1 1 1 1 1 .4 .4 .4 .8 .3 Canned milk ____________________ .2 .5 .5 .3 .3 .3 .5 .3 D ry m ilk-------------------------- .3 .5 .4 .4 .2 .4 .3 .2 Cheese_______________________________ .3 .6 .7 .8 .9 .9 1.2 1.2 Ice cream --------------------------- .4 .1 .1 .2 .3 .3 .4 .3 TOTAL__________________________ 2.4 3.8 4.2 5.0 5.0 5.3 6.3 6.5 Recoi. milk equivalent---_ 5.0 4.9 4.7 4.7 4.6 4.4 4.2 4.2 Percentageof recom. amt. used 48 78 89 106 109 120 150 155 Number of families 11 99 93 149 118 120 135 105 Negro families Sweet milk 2 .______________________. 1.3 1.4 0.4 0.9 2.0 1.7 2.4 2.8 Buttermilk ------------------------.9 .2 .4 .5 .5 .6 .8 .6 1 1 5.0 4.6 109 830 ----------------------- ---------1 1 1 1.1 .4 1 C ream -- Canned milk .3 .5 .6 .5 .5 .7 .9 .6 D ry milk --------------------------- .7 .5 .4 .5 .3 .3 .3 .5 Cheese______________________________ .4 .5 .6 .7 1.0 .9 1.3 1.4 Ice cream --------------------------- .6 .1 .1 .2 .3 .3 .3 .5 TOTAL ------_----------------2.1 2.9 3.6 3.9 4.7 4.8 6.2 6.5 --------------------5.0 4.8 158 ------------- 1 1 1 1 .5 .5 .6 .2 3.3 Recoi. milk equivalent___ 5.3 Percentageof recom. amt. 4.4 154 4.1 119 3.9 62 4.3 57 3.8 171 4.8 69 used --------------------- 144 40 58 75 89 115 123 Number of families------ 63 160 39 822 1'Less than 0.05 quart. 2 A second degree least squares fit of the per capita sweet milk consumption (Y) on the per capita meal cost (X) is given as follows: White: Yw .2435 ± 10.683569X - 7.806848X2 Standard error (.1926983) (.2427600) Negro: .0274 ± 6.396127X = 3.139856X 2 Standard error (.1253743) (.2092543) The predicted values of Y for given values of X are as follows: meal ost, entsPer capita milk consumption, quarts Per capita ma ot et White Negro 0.3 .8 -- - -- -5---- -- ---- --- ---- -- ---0 10 --- - - - - - - - - - - - - - - - - - - - - - 1.2 .6 15 --- - - - - - - - - - - - - - - - - - - - - - 1.7 .9 20 --- -- - --- --- - - - -- - --- - - -2 .1 1.2 25 --- -- - - --- - - -- - - -- - -- ---2.4 1.4 30 ---- - -- -- -- ----- - - -- -- --2 .7 1.7 4 0 --- - - - - - - - - -- - - - - - - - - - - - 3 .3 2 .1 50 -- -- - - - -- -- --- - --- - -- - --3 .6 2 .4 6 0-- - - - - - - - - - - -- - - - - - - - - --3 .8 2 .7 + Y. + 44 ALABAMA AGRICULTURAL EXPERIMENT STATION 44 ALABAMA AGRICULTUA XEIMN TTO APPENDIX TABLE 6. PER CAPITA USE OF WHOLE MILK EQUIVALENT DURING 7-DAY PERIOD, BY FAMILY TYPE AND BY RAGE, URBAN AREAS OF ALABAMA Family type Milk product used, WME All adults Adults, cide 13-d 9 Adults, Adults, children children Average yr.. ndeyr under r. and mixed ages 2.5 Quarts White families Sweet milk Buttermilk Cream -. ----- Quarts 2.9 Quarts 2.8 Quarts Quarts 2.7 -------------.5 2.8 .6 1- .3 1- .3 1 .4 .4 .4 .8 .3 5.0 4.6 1 .4 1.1 .3 5.5 3.7 Cannsed msilk-.3 Dry milk ---------------------Cheese --Ice cream TOTAL---------------------Recoin. milk .4 .4 1.1 .3 5.7 4.8 .4 .3 .7 .3 4.8 4.7 .4 .3 .7 .2 4.4 5.3 Percentage recomn. amt. used .___ 149 Number o f families______________ 316 Negro families Sweet milk---1.3 Buttermilk .6 1 Cream Canned milk .5 Dry milk .4 Cheese .9 Ice cream .3 TOTAL ------------------4.0 Recoi. milk equivalent3.6 Percentage of recoi. amt. used - 111 Number families 294 ofequivalent---------- 119 106 1.2 .5 1 102 303 1.2 .4 1 85 107 0.8 .3 1 109 832 1.1 .4 1 ---- .5 .6 .8 .3 3.9 4.8 .6 .4 .5 .2 3.3 4.9 .4 .5 .5 .2 2.7 5.5 .5 .5 .6 .2 3.3 4.8 - of 81 67 67 301 49 160 69 822 1'Less than 0.05 quart. ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS APPENDIX TABLE 7. PER CAPITA USE OF WHOLE MILK EQUIVALENT DURING 7-DAY PERIOD, BY~ AGE OF YOUNGEST FAMILY MEMBER AND BY RAGE, URBAN AREAS OF ALABAMA 4 45 Milk product used, WME White families Range in age of youngest family member Under 1-5 6-12 13-19 20 yr. Average 1 yr. yr. yr. yr. and over Quarts Quarts Quarts Quarts Quarts Quarts 2.8 .2 1 Sweet milk-------Buttermilk-------Cream ---------- -- 2.7 .3 1 2.7 .4 .4 .3 .8 .3 4.9 4.9 milk------. Dry milk---------Canned 1 2.8 .6 1 2.8 .5 .1 2.7 .4 .4 .4 .8 .3 5.0 4.6 109 1 Cheese ----------Ice cream --------- TOTAL-------- -- Recoi. milkequivalent-Percentage Number amt. used_______________________ 98 96 of recoin. .7 .3 .7 .2 4.9 5.0 .4 .3 .7 .2 4.6 4.8 .4 .4 1.1 .3 5.6 4.8 117 .3 .4 1.1 .3 5.5 3.7 of families------ 59 200 152 .4 100 1.0 106 1.3 315 .5 149 1.3 832 1.1 Negro families Sweet milk-------------- 0.8 Buttermilk------------.2 Cra Canned Dry 1.1 1 1 .5 1 .6 1 1 .4 .5 .5 Cheese---------------------.4 .5 .6 .8 .9 Ice cream --------------------------- .3 .1 .2 .2 .3 TOTAL milk--------------- milk ----------- .8 .4 .4 .5 .4 .5 .6 .4 .5 .4 .6 .2 3.3 ---------------- 2.7 3.1 5.1 61 247 3.2 3.9 4.0 Recoi. milk equivalent---- 5.3 Percentage of recom. amt. used------------- 51 Number of families 75 ' Less than 0.05 quart. 5.1 63 142 81 4.8 3.6 111 289 4.8 69 822 69 46 ALABAMA AGRICULTURAL EXPERIMENT STATION 46 ALABAMA AGRICULTUA XEIMN TTO APPENDIX TABLE 8. PER CAPITA USE OF WHOLE MILK EQUIVALENT DURING 7-DAY PERIOD, BY AGE OF HOMEMAKER AND BY RAGE, URBAN AREAS OF ALABAMA Range in age of homemaker Milk product used, WME Under 20 years 20-29 years 30-39 years 4049 years 50-59 60dya over years e Quarts Quarts Quarts Quarts Quarts Quarts Quarts White families Sweet milk Butterm ilk---------------------------2.8 2.5 2.8 2.8 2.4 -------------------------2.5 2.7 .2 1 .3 1 .3 11 .5 .4 .4 .9 .5 .3 .5 1.1 C ream ------------------ --------------- 1 .5 .1 .4 4 .4 .8 .3 .5 Canned milk------------------------D ry milk------------------------------.6 Cheese -------------------------------.8 .2 Ice cream TOTAL------------------------------- 4.7 Recoi. milk equivalent--_-__- 6.4 Percentage of recom. 73 amt. used -16 Number of families--Negro families 1.1 Sweet milk-------------Buttermilk--------------C ream1 .3 .3 .3 ------------------------------ .5 .3 .7 .2 4.8 4.6 .4 .3 .8 .3 4.9 4.9 .3 .5 1.0 5.3 4.7 5.2 4.1 5.2 3.8 5.0 4.6 109 113 127 137 104 100 ------------------------- 154 1.2 .4 1x 215 1.0 .4 .5 .5 183 128 132 828 1.1 .4 1 x .4 1.1 .5 1 1.1 .5 x 0.9 .6 .4 .5 Canned milk------------Dry m ilk-------------- ---.3 .6 .4 .5 .4 .5 .4 .5 .5 .5 .5 Cheese ----------------Ice cream --------------TOTAL---------------- .3 54 15 Recoin. milk equivalent---Percentage amt. used------------Number families ------- of recomn. 3.1 5.7 .5 .2 3.3 5.0 66 138 .6 .2 3.2 5.1 63 219 .6 .2 3.3 4.9 67 191 .7 .2 3.5 4.4 80 129 .6 .2 3.2 4.0 80 125 .6 .2 3.3 4.8 69 817 of 1 Less than 0.05 quart. ALABAMA URBAN HOMEMAKERS and MILK PRODUCTS 47 4 APPENDIX TABLE 9. PER CAPITA USE OF WHOLE MILK EQUIVALENT DURING 7-DAY PERIOD, BY EDUCATION OF HOMEMAKER AND BY RACE, URBAN AREAS OF ALABAMA Range in education of homemaker Milk product usedgrades Under Hig911shlSm College Aver- grades grades grad- college gradage grdsuate nate Quarts Quarts Quarts Quarts Quarts Quarts Quarts 1.5 .5 White families Sweet milk ButtermilkCream 2.2 .5 1 2.6 .5 2.9 .4 1 3.8 .3 .1 8.1 .3 .1 2.7 .4 .5 .4 .4 .4 Canned milk.--------------D ry m ilk ------------._----_ ----------.6 .5 .4 .3 .5 .7 .9 .9 C heese ---------------------------------.2 .2 .3 Ice cream ------------------------------ .3 TOTAL---------------3.8 4.5 5.1 5.2 4.6 4.6 Recoin. milk equivalent---_ 4.3 4.7 Percentage .2 .2 .2 .3 .4 .4 1.0 1.0 .8 .3 5.9 4.5 131 95 2.0 .3 1 1 .4 5.4 4.3 126 70 1.9 .3 1 .3 5.0 4.6 109 813 1.1 .4 .5 amt. used------------- 88 26 Number families .------ of of recoin. 96 187 0.9 .4 1 111 181 1.2 .5 1 113 254 1.5 .4 1 Negro families Sweet milk-------------Buttermilk--------------C1ea Canned milk------------- 0.8 .5 Dry milk---------------Cheese .---------------Ice cream .6 .1 .4 .5 .5 .6 .7 .7 --------------- .6 .5 .6 .2 .4 .6 .2 .4 .6 .3 .2 .7 .3 .3 .8 .3 .5 .6 .2 __ 3.0 3.1 TOTAL_________________ 4.9 Recoi. milk equivalent._____. 4.6 Percentage of recom. - 65 63 amt. used --------------340 families--132 Number 3.4 5.0 68 3.8 4.8 79 99 4.2 4.9 86 22 4.3 4.3 100 29 3.3 4.8 69 of 175 797 1 Less than 0.05 quart.