I . The total food and drink available for human consumption in the United Kingdom would provide approximately 13 MJ (3100 kcal)/person per d, while the energy intake recommended for the population is approximately 9.6 MJ (2300 kcal)/person per d. A proportion of this substantial difference must be due to wastage in the home as well as in catering establishments and during the storage, distribution and processing of food.2. As part of a general investigation of this problem, a representative sample of 1000 British households was asked to collect all the potentiallyedible food wasted in their homes during I week, and to keep a record of the food, other than commercial pet food, which they gave to pets and wild birds. A total of 672 households co-operated fully, 338 in summer and 334 in winter. Each food sample received was weighed, and its energy content was determined calorimetrically. 3.Significantly more waste food was collected in summer than in winter, equivalent to 9.3 MJ (2220 kcal)/ household per week and 7-1 MJ (1700 kcal)/household per week respectively. In terms of energy, cereals, fat and meat wastage predominated, while in terms of weight, milk was more important and fat less so.4. Considerable quantities of otherwise edible food were also given to pets and birds, accounting on average for a further 2-4 MJ (570 kcal) and 3-0 MJ (710 kcal)/household per week in summer and winter respectively. The energy content of all food wasted in the home therefore averaged I 1.7 MJ (2790 kcal)/ household per week in summer and IO'I MJ (2410 kcal)/household per week in winter, equivalent to 06 MJ (150 kcal) and 0.5 MJ (130 kcal)/person per d respectively. This is less than one-quarter of the gap between food supplies and the amount of food thought to be eaten in the UK.5. Food wastage was significantly influenced by the composition of the family, with adults wasting more in absolute terms than children, and larger households wasting less per person than smaller households. However, with few exceptions, neither income nor geographical region significantly affected the total amount of food wasted in the home. 6.When assessed against the expected usage of food in the home, wastage accounted on average for 6.5 % of the energy intake in summer and 5.4 % in winter.There was sufficient food in the United Kingdom in 1976 to have provided 12.3 MJ (2940 kcal) to each person each day, and a further 0.7 MJ (160 kcal) was available from alcoholic drinks (Ministry of Agriculture, Fisheries and Food, 19786). These estimates relate to the edible portion of the food made available for human consumption from our farms and from imports, after allowance has been made for exports, non-food usage and any changes in year-end stocks. In contrast, the weighted average physiological requirement of the population for energy, calculated from the intakes recommended by the Department of Health and Social Security (1969) for different categories of people in the United Kingdom was only 9-6-9.8 MJ (2300-2350 kcal)/person per d, the value depen...

Ministry of Agriculture, Fisheries and Food 7This paper reports an attempt to identify the effects of various household characteristics on household food consumption. The analysis was based on National Food Survey (NFS) data for Grent Britain for the calendar year 1982. Consumption (per person per week) of various food items was related to each of the main household characteristics on which information is collected in the course of the Survey-location (both country/region and type of area), income (generally of the head of the household), household composition, age of housewife, housing tenure and freezer ownership. The results indicated that all these variables are important in the explanation of households ' food consumption pat terns. Expenditure. London: HMSO.

In much of the work relating patterns of morbidity and mortality to diet the principal source of information about eating habits within Britain has been the National Food Survey conducted by the Ministry of Agriculture, Fisheries, and Food. Misunderstandings remain, however, about what this survey can and cannot show, and its use in epidemiological studies has sometimes been criticised. We therefore describe the survey, outlining its strengths and weaknesses for this purpose. History and objectivesThe National Food Survey is a continuous inquiry into the amounts and costs of food obtained by private households in Britain and of its nutrient content. The survey was begun in 1940 by the Ministry of Food to monitor the diets of urban working class families and thereby to provide an independent assessment of the effectiveness of wartime food policy. It became truly national in 1950 when it was extended to cover all sectors of the population, and since 1952 it has continued virtually unchanged. The National Food Survey therefore represents a unique source of information about British diets over more than 30 years. Though the emphasis of the survey has shifted somewhat from nutritional to economic uses in recent years, it continues to provide a regular flow of up to date information on the intakes of food and nutrients in Britain.