NOTE TO USERS: THIS DOCUMENT WAS SAVED AS ASCII (DOS) TEXT IF YOU WISH TO LOOK AT THE DOCUMENT IN WORD PERFECT\MICROSOFT WORD YOU WILL NEED TO CHANGE THE FONTS TO "LINE PRINTER" AND THEN USE Z0OM AT 125%. 1986 Family Food Expenditure Survey Public Use Microdata File Family Expenditure Surveys Section Household Surveys Division March 22, 1988 INTRODUCTION This public-use microdata tape is the second available using Canadian Family Food Expenditure Survey data. The survey was carried out throughout 1986. The Family Food Expenditure Survey of 1986 is the first since 1984. The 1986 survey was designed to provide information for families and unattached individuals (spending units) living in private households in the ten provinces of Canada as well as Whitehorse and Yellowknife. In contrast, the coverage of the 1984 survey only included 17 major cities in Canada. For confidentiality reasons, data from Charlottetown and Summerside were excluded from the 1984 file. Users should note that data on full budget expenditure for 1986 were collected in a separate survey. The Food Survey had the same coverage as the Survey of Family Expenditure of 1986. A public-use tape will be produced of the Survey of Family Expenditure. Records from Whitehorse and Yellowknife have been excluded from both the 1986 files. This documentation of the tape is intended to help users interpret food expenditure data correctly. Following the introduction is the section on the public-use microdata summary file which is split into three sub-sections. The first sub-section is the technical characteristics of the summary file which provides a physical description of this file. This is followed by the record layout. The record layout gives the basic content of the summary file with the names of the items, their field number and position on the file. The summary file contains the spending unit (SU) description, income, and summary expenditure information. There is one record for each weekly diary reported (a maximum of two per spending unit). The section called "Variable Descriptions of the Summary File" gives the components of each item, the area in the questionnaire or diary from which the variable was derived, and clarifying notes if needed. Following the information on the summary file is information on the detailed item file. This data set records the items purchased (expenditures and quantities). The technical characteristics and the record layout of this file are followed by the "Variable Descriptions of the Detailed Item File". The total of the purchases of an item by an SU in a week in a type of store constitute one record. If an SU made no purchases of an item no record will be present for that item. Appendix A shows summary family food expenditure information by region and family income. These tables show information before and after the reweighting and changes to some variables, which were done to safeguard the identity of respondents. Also, to illustrate the effect of the complex sample design, the standard errors for average expenditures are shown based on a technique which allows for the sample design. Appendix B shows the 1986 Detailed Food Codes which were used in the detail item file and the units of measure for the items. Also in this table are the average expenditures and quantities calculated after reweighting. Copies of the questionnaires used to collect the expenditure data are included with the package. There are three documents in each official language. The household control card (FE 1) was used to list all members of the household along with some of their characteristics. The questionnaire or schedule (FE 2) was used to collect selected socio-economic characteristics (including income) of the SU, as well as purchasing habits and food expenditures while away from home last month. The diary (FE 3) was used to collect detailed quantity and expenditure information on the day-to-day purchases of food by the spending unit. It is recommended that, as well as reading this documentation, users read the copy of "Family Food Expenditure in Canada, Catalogue 62-554" which contains further information on the survey as well as tabulated results. A copy of the User's Guide for 1986 is included with each tape. PUBLIC USE MICRODATA SUMMARY FILE TECHNICAL CHARACTERISTICS OF THE FILE CONTENT: Family Food Expenditures - 1986 ------- SOURCE: Family Food Expenditure Survey in 1986 ------ Family Expenditure Surveys Section Household Surveys Division Statistics Canada DATA SET DEFINITION ------------------- DATA SET NAME: PUMD.FOOD86.SUMMARY.FILEV1 ------------- FILE SEQUENCE NUMBER: 1 -------------------- NUMBER OF RECORDS: 21,510 ----------------- FORMAT: Fixed Length ------ Record size = 560 Block factor = 28 SEQUENCE CONTROL FIELD TITLE: "Identification Number" ---------------------------- SEQUENCE ORDER: Ascending -------------- RECORD LAYOUT: Supplied - see next page ------------- RECORD LAYOUT OF PUMD.FOOD86.SUMMARY.FILEV1 FIELD|SIZE| POSITION|TYPE| TITLE -----|----|---------|----|----------------------------------------- | | | | | | | | LOCATION | | | | -------- 1 | 5 | 1- 5 | N | IDENTIFICATION NUMBER 2 | 1 | 6 | N | WEEK 3 | 1 | 7 | N | QUARTER 4 | 4 | 8- 11 | N | WEIGHT 5 | 1 | 12 | N | GEOGRAPHIC CODE 6 | 1 | 13 | N | SIZE OF AREA OF RESIDENCE 7 | 1 | 14 | N | 15 CITY INDICATOR | | | | | | | | HOUSING | | | | ------- 8 | 1 | 15 | N | LIVING QUARTERS OCCUPIED BY SU 9 | 1 | 16 | N | CLASS OF TENURE | | | | | | | | CHARACTERISTICS OF HEAD | | | | ----------------------- 10 | 1 | 17 | N | MARITAL STATUS 11 | 2 | 18- 19 | N | AGE 12 | 1 | 20 | N | SEX 13 | 1 | 21 | N | EDUCATIONAL LEVEL 14 | 2 | 22- 23 | N | OCCUPATION 15 | 2 | 24- 25 | N | EMPLOYMENT STATUS 16 | 1 | 26 | N | MOTHER TONGUE 17 | 2 | 27- 28 | N | IMMIGRANT ARRIVAL YEAR 18 | 2 | 29- 30 | N | COUNTRY OF BIRTH | | | | | | | | CHARACTERISTICS OF SPOUSE | | | | ------------------------- 19 | 2 | 31- 32 | N | AGE 20 | 1 | 33 | N | EDUCATIONAL LEVEL 21 | 2 | 34- 35 | N | OCCUPATION 22 | 2 | 36- 37 | N | EMPLOYMENT STATUS 23 | 1 | 38 | N | MOTHER TONGUE 24 | 2 | 39- 40 | N | IMMIGRANT ARRIVAL YEAR 25 | 2 | 41- 42 | N | COUNTRY OF BIRTH | | | | | | | | SPENDING UNIT DESCRIPTION | | | | ------------------------- 26 | 2 | 43- 44 | N | FAMILY COMPOSITION 27 | 2 | 45- 46 | N | TOTAL SPENDING UNIT SIZE 28 | 2 | 47- 48 | N | TOTAL ADULTS 65 AND OVER 29 | 2 | 49- 50 | N | TOTAL ADULTS 16 TO 64 30 | 2 | 51- 52 | N | TOTAL CHILDREN 5 TO 15 31 | 2 | 53- 54 | N | TOTAL CHILDREN < 5 32 | 5 | 55- 59 | N | NUMBER OF PERSONS AT HOME* 33 | 2 | 60- 61 | N | NUMBER OF FULL TIME EARNERS 34 | 2 | 62- 63 | N | NUMBER OF PART-TIME EARNERS 35 | 1 | 64 | N | ECONOMIC FAMILY UNIT CODE 36 | 1 | 65 | N | HOUSEHOLD CODE 37 | 1 | 66 | N | U.I.C. INDICATOR 38 | 1 | 67 | N | SOCIAL ASSISTANCE INDICATOR 39 | 7 | 68- 74 | N | INCOME BEFORE TAXES 40 | 7 | 75- 81 | N | INCOME FROM WAGES AND SALARIES 41 | 7 | 82- 88 | N | INCOME FROM SELF-EMPLOYMENT 42 | 7 | 89- 95 | N | INCOME FROM INVESTMENT 43 | 7 | 96-102 | N | INCOME FROM GOV'T TRANSFER PAYMENTS 44 | 7 | 103-109 | N | INCOME FROM OTHER SOURCES 45 | 1 | 110 | N | INCOME NOT STATED INDICATOR | | | | MEALS RECEIVED FREE OR REIMBURSED: 46 | 7 | 111-117 | N | WHILE ON TRIPS OVERNIGHT OR LONGER* 47 | 7 | 118-124 | N | LOCALLY AND ON DAY TRIPS 48 | 7 | 125-131 | N | TOTAL* 49 | 3 | 132-134 | N | MEALS SERVED TO NON-FAMILY MEMBERS 50 | 3 | 135-137 | N | MEALS SERVED TO GUESTS 51 | 3 | 138-140 | N | MEALS SERVED TO BOARDERS AND DOMESTICS 52 | 7 | 141-147 | N | VALUE OF FOOD NOT PURCHASED | | | | | | | | WEEKLY FOOD PURCHASES | | | | --------------------- 53 | 7 | 148-154 | N | TOTAL FOOD EXPENDITURE 54 | 7 | 155-161 | N | FOOD PURCHASED FROM STORES 55 | 7 | 162-168 | N | LOCALLY & ON DAY TRIPS 56 | 7 | 169-175 | N | MEAT 57 | 7 | 176-182 | N | FISH & OTHER MARINE PRODUCTS 58 | 7 | 183-189 | N | DAIRY PRODUCTS & EGGS 59 | 7 | 190-196 | N | BAKERY & OTHER CEREAL PRODUCTS 60 | 7 | 197-203 | N | FRUIT & NUTS 61 | 7 | 204-210 | N | VEGETABLES 62 | 7 | 211-217 | N | CONDIMENTS, SPICES & VINEGAR 63 | 7 | 218-224 | N | SUGAR & SUGAR PREPARATIONS 64 | 7 | 225-231 | N | COFFEE & TEA 65 | 7 | 232-238 | N | FATS & OILS 66 | 7 | 239-245 | N | OTHER FOODS, FOOD MATERIALS & PREP. 67 | 7 | 246-252 | N | NON-ALCOHOLIC BEVERAGES 68 | 7 | 253-259 | N | ON TRIPS OVERNIGHT OR LONGER 69 | 7 | 260-266 | N | FOOD PURCHASED FROM RESTAURANTS 70 | 5 | 267-271 | N | ON TRIPS OVERNIGHT OR LONGER 71 | 7 | 272-278 | N | FOOD EXPENDITURE IN SPECIALTY STORES 72 | 7 | 279-285 | N | FOOD EXPENDITURE IN CONVENIENCE STORES 73 | 7 | 286-292 | N | FOOD EXPENDITURE IN SUPERMARKETS 74 | 7 | 293-299 | N | FOOD EXPENDITURE IN OTHER STORES | | | | | | | | FOOD FROM RESTAURANTS | | | | --------------------- 75 | 7 | 300-306 | N | TABLE SERVICE 76 | 7 | 307-313 | N | BREAKFAST 77 | 7 | 314-320 | N | LUNCHES 78 | 7 | 321-327 | N | DINNERS 79 | 7 | 328-334 | N | BETWEEN MEALS 80 | 7 | 335-341 | N | EAT-IN OR DRIVE-IN FAST FOOD 81 | 7 | 342-348 | N | BREAKFAST 82 | 7 | 349-355 | N | LUNCHES 83 | 7 | 356-362 | N | DINNERS 84 | 7 | 363-369 | N | BETWEEN MEALS 85 | 7 | 370-376 | N | FAST FOOD TAKE-OUT 86 | 7 | 377-383 | N | BREAKFAST 87 | 7 | 384-390 | N | LUNCHES 88 | 7 | 391-397 | N | DINNERS 89 | 7 | 398-404 | N | BETWEEN MEALS 90 | 7 | 405-411 | N | CAFETERIA 91 | 7 | 412-418 | N | BREAKFAST 92 | 7 | 419-425 | N | LUNCHES 93 | 7 | 426-432 | N | DINNERS 94 | 7 | 433-439 | N | BETWEEN MEALS 95 | 7 | 440-446 | N | OTHER RESTAURANTS 96 | 7 | 447-453 | N | BREAKFAST 97 | 7 | 454-460 | N | LUNCHES 98 | 7 | 461-467 | N | DINNERS 99 | 7 | 468-474 | N | BETWEEN MEALS 100 | 7 | 475-481 | N | TOTAL RESTAURANT EXPENDITURE | | | | | | | | MEALS FROM RESTAURANTS | | | | ---------------------- 101 | 3 | 482-484 | N | NO. OF BREAKFASTS LOCALLY AND ON DAY TRIPS 102 | 3 | 485-487 | N | NO. OF LUNCHES LOCALLY AND ON DAY TRIPS 103 | 3 | 488-490 | N | NO. OF DINNERS LOCALLY AND ON DAY TRIPS 104 | 5 | 491-495 | N | NO. OF BREAKFASTS ON TRIPS OVERNIGHT OR LONGER * 105 | 5 | 496-500 | N | NO. OF LUNCHES ON TRIPS OVERNIGHT OR LONGER * 106 | 5 | 501-505 | N | NO. OF DINNERS ON TRIPS OVERNIGHT OR LONGER * 107 | 5 | 506-510 | N | TOTAL NO. OF MEALS PURCHASED FROM RESTAURANTS * | | | | | | | | DAILY EXPENDITURE | | | | _________________ 108 | 1 | 511 | N | FIRST DAY OF DIARY 109 | 7 | 512-518 | N | FIRST DAY'S EXPENDITURE 110 | 7 | 519-525 | N | SECOND DAY'S EXPENDITURE 111 | 7 | 526-532 | N | THIRD DAY'S EXPENDITURE 112 | 7 | 533-539 | N | FOURTH DAY'S EXPENDITURE 113 | 7 | 540-546 | N | FIFTH DAY'S EXPENDITURE 114 | 7 | 547-553 | N | SIXTH DAY'S EXPENDITURE 115 | 7 | 554-560 | N | SEVENTH DAY'S EXPENDITURE -------------------- * This field has two implied decimals. VARIABLE DESCRIPTIONS OF THE SUMMARY FILE LOCATION IDENTIFICATION NUMBER This variable is a unique five-digit number which identifies each spending unit on the file. The numbers begin at 00001 and end at 10919. Duplicate record numbers will be on the file for all records with two completed diaries. The file is sorted by geographic code (field 5) and income before taxes (field 39) (i.e. income within geographic code). The size of residence code and the geographic code were made equal to zero for 20 extreme income records. These records will be numbered 00001 to 00010. The lowest income in the Atlantic provinces will have number 00011 and the highest income in British Columbia would have the largest identification number. WEEK Code Classification 1 Diary completed during the first week after the interview 2 Diary completed during the second week QUARTER Code Classification 1 Quarter 1 January February March 2 Quarter 2 April May June 3 Quarter 3 July August September 4 Quarter 4 October November December FOOD SURVEY WEIGHT In order to provide estimates applicable to the population in the ten provinces, it is necessary to weight each record by a weighting factor. This weighting factor reflects the variation in sampling and response rates between geographic areas and spending unit types. As compared with previously released results, records have been reweighted to mask location within region and size of area of residence categories. The reweighting process has attempted to minimize the differences between the averages and aggregates before and after reweighting. The revised weights were formed where necessary by swapping the weights between records within geographical areas. As was noted in the description of the identification number the geographic code and size of residence codes of 20 records were suppressed. The weights of these records were also adjusted. Tabulations of average income and expenditure by various classifying variables before and after the reweighting of records are presented in Appendix A. The differences in the values are attributable to the reweighting of records. GEOGRAPHIC CODE (Region) Code Classification 0 Extreme Income Record 1 Atlantic Provinces includes Newfoundland Prince Edward Island Nova Scotia New Brunswick 2 Quebec 3 Ontario 4 Manitoba and Saskatchewan 5 Alberta 6 British Columbia SIZE OF AREA OF RESIDENCE Code Classification 0 Extreme Income Record 1 Urban Areas with Population of 100,000 or More 2 Urban Areas with Population of 30,000 - 99,999 3 Urban Areas with Population Less than 30,000(1) 4 Rural Farm 5 Rural Non-farm Size of Area of Residence Spending units are located in specific areas of residence at the time of the survey.(2) These areas are of three basic kinds. The first kind are those represented by a sample of its own population, which in the Labour Force (LFS) frame are called Self-representating Units (SRU's). The second kind form part of a wider grouping of rural or smaller urban areas outside the SR areas, in which specific areas would not necessarily be represented by its own population. These are called Non-self-representing Units (NSRU's). The third kind are called Special Areas and comprise hospitals, military establishments, institutions and remote areas. SRU's, with a few exceptions, have the 1981 Census boundary of either a census metropolitan area (CMA), a census agglomeration (CA), or a single municipality (which is not part of a CMA or CA). SRU's have for family expenditure data users been delineated to size of area of residence classification according to the 1986 population (1986 boundary) of the CMA, CA or single municipality which they wholly or partly form.(3) Special Areas were classified in the appropriate size of area of residence category. _______________ (1) Some areas in this category are defined by Census as rural. (2) During part or all of the survey reference year some spending units could have been located in a different area. (3) Specific assignments for the 100,000 or more, and the 30,000 to 99,999 groups are shown in the appended chart. POPULATION 100,000 OR MORE St. John's Kitchener-Waterloo Sydney-Sydney Mines London Halifax Oshawa Moncton St. Catharines-Niagara Saint John Sudbury Quebec Thunder Bay Montreal Windsor Hull Winnipeg Sherbrooke Regina Chicoutimi-Jonquiere Saskatoon Trois-Rivieres Calgary Ottawa Edmonton Kingston Vancouver Toronto Victoria Hamilton-Burlington POPULATION 30,000 - 99,999 Corner Brook Chatham Charlottetown-Summerside Guelph Truro Barrie Bathurst Orillia New Glasgow Midland & Penetanguishene Fredericton Sault Ste. Marie Rimouski North Bay Thetford Mines Timmins Shawinigan Brandon Drummondville Moose Jaw Victoriaville Prince Albert St. Jean Medicine Hat Saint Hyacinthe Lethbridge Granby Red Deer Valleyfield Fort McMurray St.-Jerome Kelowna Rouyn Vernon Sorel Penticton Joliette Kamloops Baie Comeau Chilliwack Cornwall Matsqui/Mission Brockville and Prescott Nanaimo Peterborough Prince George Belleville Port Alberni Trenton Courtenay & Comox Brantford Williams Lake Sarnia 15 CITY INDICATOR Code Classification 0 Not one of 15 cities 1 One of 15 cities (see list below) Note: The 15 cities are included in the Public Use Microdata File, Food Expenditure Survey - selected cities - 1984. The cities are: St. John's Winnipeg Halifax Regina Saint John Saskatoon Quebec Calgary Montreal Edmonton Ottawa Vancouver Toronto Victoria Thunder Bay HOUSING LIVING QUARTERS OCCUPIED BY SU Code Classification 1 Single House 2 Semi-detached or Double House 3 Row House 4 Duplex 5 Apartment 6 Other Source: FE2 (schedule) Section B. Characteristics of Dwelling Occupied by SU, question 1. CLASS OF TENURE Code Classification 1 Homeowner Without Mortgage 2 Homeowner With Mortgage 3 Tenants - Regular 4 Tenants - Roomers and Rent-free Source: FE2 (schedule) Section B. Characteristics of Dwelling Occupied by SU, question 2. CHARACTERISTICS OF HEAD Note: Spending unit head. Normally the reference person is the spending unit head. In married-couple families with or without never married children, if the reference person's income before tax was a positive value less than $11,000 and the spouse of the reference person had income more than 1.5 times that of the reference person or if the reference person had income before taxes of zero and the spouse had non-zero income, then the spouse became the head. If the income was not stated for the SU, then the reference person was the head. For the definition of reference person, see the FE2 (schedule) Section A - SU Composition, question (column) 1. MARITAL STATUS Code Classification 1 Married (or living Common-Law) 2 Single (Never Married) 3 Other Source: FE2 (schedule) Section A. SU Composition, question (column) 6. Note: To be classified as married the spouse must be a member of the spending unit. Even if the head was legally married the marital status would be "other" if there was no spouse present. AGE Code Classification 20 Age 20 years and under 21-75 Actual age 76 Age 76 years and over Source: FE2 (schedule) Section A. SU Composition, question (column) 4. SEX Code Classification 1 Male 2 Female Source: FE2 (schedule) Section A. SU Composition, question (column) 5. EDUCATIONAL LEVEL Code Classification 1 Less Than 9 Years of Elementary Education 2 Some or Completed Secondary Education 3 Some Post-secondary Education 4 Post-secondary Certificate or Diploma 5 University Degree 6 Not stated Source: FE2 (schedule) Section A. SU Composition, question 13. OCCUPATION Code Classification 1 Managerial and Administrative 2 Professional and Technical 3 Teaching 4 Clerical 5 Sales 6 Services 7 Farming, Fishing, Forestry and Logging Operations 8 Mining, Processing and Machining 9 Product Fabricating, Assembling and Repair 10 Construction 11 Other Occupations 12 Not Working, Including Retired 13 Not Stated Source: FE2 (schedule) Section A. SU Composition, question (column) 7. Note: The code is determined by the occupation for the longest period during the 12 months preceding the interview. If the person was not working or retired for the longest period but not the full year then the classification would not be 12 but one of the other codes. The codes are determined as per the Standard Occupational Classification (S.O.C.) code: see following page EXPLANATION OF OCCUPATION GROUPS Code Classification - Major Groups (codes and classifications from S.O.C.) 1 Managerial and Administrative - 11 Managerial, Administrative and Related Occupations 2 Professional and Technical - 21 Occupations in Natural Sciences, Engineering & Mathematics - 23 Occupations in Social Sciences and Related Fields - 25 Occupations in Religion - 31 Occupations in Medicine and Health - 33 Artistic, Literary, Recreational and Related Occupations 3 Teaching - 27 Teaching and Related Occupations 4 Clerical - 41 Clerical and Related Occupations 5 Sales - 51 Sales Occupations 6 Services - 61 Service Occupations 7 Farming, Fishing, Forestry and Logging Operations - 71 Farming, Horticultural and Animal Husbandry Occupations - 73 Fishing, Hunting, Trapping and Related Occupations - 75 Forestry and Logging Occupations 8 Mining, Processing and Machining - 77 Mining and Quarrying including Oil & Gas Field Occupations - 81 Processing Occupations - 83 Machining and Related Occupations 9 Product Fabricating, Assembling and Repairing - 85 Product Fabricating, Assembling and Repairing Occupations 10 Construction - 87 Construction Trade Occupations 11 Other Occupations - All occupations not stated above 12 Not Working, Including Retired 13 Not Stated _______________________ Note: Major Groups are from Standard Occupational Classification (S.O.C.), 1980, Catalogue No. 12-565E, February, 1981. EMPLOYMENT STATUS Code Classification 1 Employed full-time 2 Employed part-time 3 Not working Source: FE2 (schedule) Section E. Personal Income in the past 12 months, question 1. Note: a full-time earner is one who has worked more than 48 weeks in the last 12 months, of which 25 weeks must be full-time employment; a part-time earner is one who has worked 1 to 48 weeks, or less than 25 weeks as a full-time earner if he works more than 48 weeks. MOTHER TONGUE Code Classification 1 English 2 French 3 Other Source: FE2 (schedule) Section A. SU Composition, question 10. IMMIGRANT ARRIVAL YEAR Code Classification 1 Canadian born 2 Before 1946 3 1946-1955 4 1956-1960 5 1961-1965 6 1966-1970 7 1971-1975 8 1976-1978 9 1979-1980 10 1981-1982 11 1983-1986 Source: FE2 (schedule) Section A. SU Composition, question 12. COUNTRY OF BIRTH Code Classification 1 Canada 2 United States, United Kingdom and North and West Europe 3 South and East Europe 4 Other Source: FE2 (schedule) Section A. SU Composition, question 11. CHARACTERISTICS OF SPOUSE AGE Code Classification 0 No spouse 20 Age 20 years and under 21-75 Actual Age 76 Age 76 years and over Source: FE2 (schedule) Section A. SU Composition, question (column) 4. EDUCATIONAL LEVEL Code Classification 0 No spouse 1 Less than 9 years of elementary education 2 Some or completed secondary education 3 Some Post-secondary education 4 Post-secondary certificate or diploma 5 University degree 6 Not stated Source: FE2 (schedule) Section A. SU Composition, question 17. OCCUPATION Code Classification 0 No spouse 1 Managerial and Administrative 2 Professional and Technical 3 Teaching 4 Clerical 5 Sales 6 Services 7 Farming, Fishing, Forestry and Logging Operations 8 Mining, Processing and Machining 9 Product Fabricating, Assembling and Repair 10 Construction 11 Other Occupations 12 Not Working, Including Retired 13 Not Stated Source: FE2 (schedule) Section A. SU Composition, question (column) 7. Note: The code is determined by the occupation for the longest period during the 12 months preceding the interview. If the person was not working or retired for the longest period but not the full year then the classification would not be "12" but one of the other codes. The codes are determined as per the Standard Occupation Classification (S.O.C.) code: see following page EXPLANATION OF OCCUPATION GROUPS Code Classification - Major Groups (codes and classifications from S.O.C.) 1 Managerial and Administrative - 11 Managerial, Administrative and Related Occupations 2 Professional and Technical - 21 Occupations in Natural Sciences, Engineering & Mathematics - 23 Occupations in Social Sciences and Related Fields - 25 Occupations in Religion - 31 Occupations in Medicine and Health - 33 Artistic, Literary, Recreational and Related Occupations 3 Teaching - 27 Teaching and Related Occupations 4 Clerical - 41 Clerical and Related Occupations 5 Sales - 51 Sales Occupations 6 Services - 61 Service Occupations 7 Farming, Fishing, Forestry and Logging Operations - 71 Farming, Horticultural and Animal Husbandry Occupations - 73 Fishing, Hunting, Trapping and Related Occupations - 75 Forestry and Logging Occupations 8 Mining, Processing and Machining - 77 Mining and Quarrying including Oil & Gas Field Occupations - 81 Processing Occupations - 83 Machining and Related Occupations 9 Product Fabricating, Assembling and Repairing - 85 Product Fabricating, Assembling and Repairing Occupations 10 Construction - 87 Construction Trade Occupations 11 Other Occupations - All occupations not stated above 12 Not Working, Including Retired 13 Not Stated _______________________ Note: Major Groups are from Standard Occupational Classification (S.O.C.), 1980, Catalogue No. 12-565E, February, 1981. EMPLOYMENT STATUS Code Classification 0 No spouse 1 Employed full-time 2 Employed part-time 3 Not working Source: FE2 (schedule) Section E. Personal Income in the past 12 months, question 1. Note: a full-time earner is one who has worked more than 48 weeks in the last 12 months, of which 25 weeks must be full-time employment; a part-time earner is one who has worked 1 to 48 weeks, or less than 25 weeks as a full-time earner if he works more than 48 weeks. MOTHER TONGUE Code Classification 0 No spouse 1 English 2 French 3 Other Source: FE2 (schedule) Section A. SU Composition, question 14. IMMIGRANT ARRIVAL YEAR Code Classification 1 Canadian born or no spouse 2 Before 1946 3 1946-1955 4 1956-1960 5 1961-1965 6 1966-1970 7 1971-1975 8 1976-1978 9 1979-1980 10 1981-1982 11 1983-1986 Source: FE2 (schedule) Section A. SU Composition, question 16. COUNTRY OF BIRTH Code Classification 0 No spouse 1 Canada 2 United States, United Kingdom and North and West Europe 3 South and East Europe 4 Other Source: FE2 (schedule) Section A. SU Composition, question 15. SPENDING UNIT DESCRIPTION FAMILY COMPOSITION Code Classification 1 Unattached individuals 2 Married couple only 3 Married couple family only with single children only 4 Married couple family with other relatives only 5 Married couple family with unrelated persons 6 Lone-parent family only 7 Other SU with relatives only 8 Other SU with unrelated persons Source: FE2 (schedule) Section A. SU Composition, question (column) 3, 4 and 6. Note: to be a married couple family, the head and the spouse must have been members at the time of interview; to be a lone-parent family (Code 6) there must have been only one parent a member at the time of interview; codes 3 and 6 consist only of parent(s) and never married sons and daughters. TOTAL SPENDING UNIT SIZE Code Classification 1-9 Actual Size 10 10 or more persons This includes... Total Adults 65 Years and Over Total Adults 16 to 64 Years Total Children 5 to 15 Years Total Children under 5 Source: FE2 (schedule) Section A. SU Composition, question (column) 4. Note: includes all persons who were members of the spending unit at the time of the interview, even though they may not be present during the interview. The age is as of the day of the interview. the above variables were adjusted if the S.U. size was greater than ten. NUMBER OF PERSONS AT HOME Source: FE2 (schedule) Section A. SU Composition, question (column) 4. FE3 (diary) page 21, question 2. Note: the number of persons in the family adjusted for the number of nights any members spent away from home overnight or longer during the survey week. this field has two implied decimals. NUMBER OF FULL-TIME EARNERS Code Classification 0-2 Actual number of full-time earners 3 3 or more full-time earners Source: FE2 (schedule) Section E. Personal Income in the past 12 months, question 1. Note: a full-time earner is one who has worked more than 48 weeks, of which at least 25 weeks must be full-time employment. NUMBER OF PART-TIME EARNERS Code Classification 0-3 Actual number of part-time earners 4 4 or more part-time earners Source: FE2 (schedule) Section E. Personal Income in the past 12 months, question 1. Note: A part-time earner is one who has worked between 1 and 48 weeks, or less than 25 weeks as a full-time earner if he works more than 48 weeks. ECONOMIC FAMILY UNIT CODE Code Classification 1 SU is an EF Unit 2 SU is not an EF Unit Note: Code 2: Not an economic family unit in this context is one or more of following: there is at least one person in the SU who is not related to the head by blood, marriage or adoption; the SU formed only part of an economic family, that is, the economic family comprised two or more spending units; HOUSEHOLD CODE Code Classification 1 SU is the complete household 2 SU is only part of household Note: To be the complete household the spending unit must comprise the entire household at the time of survey. U.I.C. INDICATOR Code Classification 0 No member of the SU received U.I.C. benefits 1 At least one member of the SU received U.I.C. benefits Source: FE2 (schedule) Section E. Personal Income in the past 12 months, question 12. SOCIAL ASSISTANCE INDICATOR Code Classification 0 No member of the SU received social assistance benefits 1 At least one member of the SU received social assistance benefits Source: FE2 (schedule) Section E. Personal Income in the past 12 months, question 13. INCOME BEFORE TAXES This includes income from the following sources Wages and salaries Income from self-employment Investment income Government transfer payments Miscellaneous income Source: FE2 (schedule) Section E. Personal Income in the past 12 months, questions 2 to 17. Note: -includes incomes of all members of the spending unit; -this does not refer to calendar year 1986 income: The income from the Food Survey refers to varying income periods ranging approximately from the previous calendar year for the January sample to the 1986 calendar year for the December sample. The inability of some respondents to provide good estimates of income from some of the sources over a non-standard period appears to further bias the results. -there are some differences between the Survey of Consumer Finances (SCF) and this survey (FOOD): -In both surveys respondents report gross income from roomers and boarders. In SCF only one third is included in net receipts while FOOD includes all of the gross receipts; -Both surveys do not consider within "family" transfers of money, but, since there is a difference in the definition of family, the incomes of families within a household could differ; -In the treatment of interest income FOOD explicitly requires interest received, whereas for SCF the requirement is not explicit; -SCF excludes families whose major source of income is military pay and allowances whereas for FOOD only military personnel living in barracks are excluded; -wages and salaries includes employment income including military pay and allowances and salary paid to owner of incorporated business. Income from self-employment includes net profit to proprietor or partner of unincorporated business or farm and gross income from roomers and boarders. Investment income includes interest and dividends, net rents on owned property, trust and estate income. Government transfer income includes family allowances, unemployment insurance, old age security, guaranteed income supplement, Canada or Quebec Pension Plan, social assistance and child tax credits. Miscellaneous income includes pensions arising out of previous employment, individually purchased annuities and other money income. -This field may be negative. INCOME FROM WAGES AND SALARIES This includes income from the following sources Wages and salaries Military pay and allowances Source: FE2 (schedule) Section E. Personal Income in the past 12 months, questions 2 and 3. Note: -includes incomes of all members of the spending unit; -wages and salaries includes employment income including military pay and allowances and salary paid to owner of incorporated business. INCOME FROM SELF-EMPLOYMENT This includes income from the following sources Net income from non-farm self-employment Net income from farm self-employment Gross income from roomers and boarders Source: FE2 (schedule) Section E. Personal Income in the past 12 months, questions 4 and 5. Note: -includes incomes of all members of the spending unit; -income from self-employment includes net profit to proprietor or partner of unincorporated business or farm and gross income from roomers and boarders; -this field may be negative. INCOME FROM INVESTMENT This includes income from the following sources Interest on bonds, deposits, etc. Dividends Other income from investments Source: FE2 (schedule) Section E. Personal Income in the past 12 months, questions 6 to 8. Note: -includes incomes of all members of the spending unit; -investment income includes interest and dividends, net rent on owned property, trust and estate income; -this field may be negative. INCOME FROM GOVERNMENT TRANSFER PAYMENTS This includes income from the following sources Family Allowances including Federal Child Tax Credit Old Age Security, Guaranteed Income Supplement Canada/Quebec Pension Plan benefits Unemployment Insurance Social assistance and provincial income supplements Other income from government sources Source: FE2 (schedule) Section E. Personal Income in the past 12 months, questions 9 to 14 and 17. Note: -includes incomes of all members of the spending unit; -this field may be negative. INCOME FROM OTHER SOURCES This includes income from the following sources Retirement pensions Other money income Source: FE2 (schedule) Section E. Personal Income in the past 12 months, questions 15 and 16. Note: -includes income of all members of the spending unit; -income from other sources includes pensions arising out of previous employment, individually purchased annuities and other money income. INCOME NOT STATED INDICATOR Code Classification 0 Income on file 1 Income not stated MEALS RECEIVED FREE OR REIMBURSED WHILE ON TRIPS OVERNIGHT OR LONGER This includes meals From friends or relatives Reimbursed on business Included in package trips Other Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 4. Note: -this is the number of meals received for a one week period; -this figure was calculated by multiplying the responses to Section D, question 4 by 0.2308. -this field has two implied decimals. LOCALLY AND ON DAY TRIPS This includes meals From friends or relatives Other Source: FE3 (diary) page 21, question 4. TOTAL MEALS FREE OR REIMBURSED This includes meals received While on trips overnight or longer Locally and on day trips Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 4. FE3 (diary) page 21, question 4. Note: this field has two implied decimals. MEALS SERVED TO NON-FAMILY MEMBERS This includes meals served to Guests Boarders and domestics Source: FE3 (diary) page 21, question 3. MEALS SERVED TO GUESTS Source: FE3 (diary) page 21, question 3(b). MEALS SERVED TO BOARDERS AND DOMESTICS Source: FE3 (diary) page 21, question 3(c). VALUE OF FOOD NOT PURCHASED Source: FE3 (diary) page 21, question 5. WEEKLY FOOD PURCHASES TOTAL FOOD EXPENDITURE This includes Food purchased from stores Total restaurant expenditure Source: FE3 (diary). Food and Beverages Purchased from Stores. FE3 (diary). Food and Beverages Purchased from Restaurants. FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, questions 5 and 6. Note: The figure for food and beverages while away from home was calculated by multiplying the responses to FE2 Section D by 0.2308. FOOD PURCHASED FROM STORES This includes purchases from stores Locally and on day trips On trips overnight or longer Source: FE3 (diary). Food and Beverages purchased from Stores. FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 6. Note: The figure for food and beverages while away from home was calculated by multiplying the responses to FE2 Section D by 0.2308. - LOCALLY AND ON DAY TRIPS This includes expenditures on Meat Fish & other marine products Dairy products & eggs Bakery & other cereal products Fruit & nuts Vegetables Condiments, spices & vinegar Sugar & sugar preparations Coffee & tea Fats & oils Other foods, food materials & preparations Non-alcoholic beverages Source: FE3 (diary). Food and Beverages Purchased from Stores. - Meat This includes expenditures on Fresh or frozen meat Fresh or frozen poultry meat Other meat and meat preparations Source: FE3 (diary). Food and Beverages Purchased from Stores. - Fish & Other Marine Products This includes expenditures on Fish Other marine products Source: FE3 (diary). Food and Beverages Purchased from Stores. - Dairy Products & Eggs This includes expenditures on Dairy products Eggs Source: FE3 (diary). Food and Beverages Purchased from Stores. - Bakery & Other Cereal Products This includes expenditures on Bakery products Pasta products Cereal grains & other cereal products Source: FE3 (diary). Food and Beverages Purchased from Stores. - Fruit & Nuts This includes expenditures on Fruit Nuts Source: FE3 (diary). Food and Beverages Purchased from Stores. - Vegetables This includes expenditures on Fresh vegetables Other vegetables and vegetable preparations Source: FE3 (diary). Food and Beverages Purchased from Stores. - Condiments, Spices & Vinegar This includes expenditures on Pickles Ketchup Other sauces & sauce mixes Mayonnaise & salad dressings Other condiments Spices Source: FE3 (diary). Food and Beverages Purchased from Stores. - Sugar & Sugar Preparations This includes expenditures on Sugar & syrup Sugar preparations Source: FE3 (diary). Food and Beverages Purchased from Stores. - Coffee & Tea This includes expenditures on Coffee Tea Source: FE3 (diary). Food and Beverages Purchased from Stores. - Fats & Oils This includes expenditures on Margarine Shortening Lard Cooking/Salad Oil Source: FE3 (diary). Food and Beverages Purchased from Stores. - Other Foods, Food Materials & Preparations This includes expenditures on Soup Infant or junior food Pre-cooked frozen food preparations Materials for food preparations Other food preparations Source: FE3 (diary). Food and Beverages Purchased from Stores. - Non-Alcoholic Beverages This includes expenditures on Carbonated beverages Fruit drinks Other non-alcoholic beverages Source: FE3 (diary). Food and Beverages Purchased from Stores. - FOOD PURCHASED WHILE ON TRIPS OVERNIGHT OR LONGER Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 6. Note: Food purchased while on trips overnight or longer was collected for the previous month. The figure was averaged to weekly expenditure by multiplying by 0.2308. FOOD PURCHASED FROM RESTAURANTS This includes expenditures Locally or on day trips While on trips overnight or longer Source: FE3 (diary). Food and Beverages Purchased from Restaurants. FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 5. Note: Food from restaurants while away from home was collected for the previous month. The figure was averaged to weekly expenditure by multiplying by 0.2308. - WHILE ON TRIPS OVERNIGHT OR LONGER Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 5. Note: Collected for the previous month. The figure was averaged to weekly expenditure by multiplying by 0.2308. FOOD EXPENDITURE IN SPECIALTY STORES Source: FE3 (diary). Food and Beverages Purchased from Stores. Note: FOOD SPECIALTY STORES are retail stores which offer a wide variety of a limited number of items. Included in this group are butcher stores, fresh produce stores, bakery shops, fish markets, candy and nut stores, delicatessens, health food stores, and soft drink outlets. Outdoor farmers' markets or stands are also included in this group, as are direct purchases from producers and frozen food provisioners. FOOD EXPENDITURE IN CONVENIENCE STORES Source: FE3 (diary). Food and Beverages Purchased from Stores. Note: CONVENIENCE STORES are retail stores which offer a limited variety of a general line of groceries (food and non-food items). These stores normally have extended hours. FOOD EXPENDITURE IN SUPERMARKETS Source: FE3 (diary). Food and Beverages Purchased from Stores. Note: SUPERMARKETS are retail stores which offer a wide variety of most grocery items (food and non-food). Retail co-operatives are included in this group. FOOD EXPENDITURE FROM OTHER STORES Source: FE3 (diary). Food and Beverages Purchased from Stores. Note: OTHER STORES include any other type of retail outlet involved in selling food items. Remember to include purchases of food items including confections and soft drinks obtained from non-food stores such as department stores, drug stores and other outlets. Purchases from restaurants (including vending machines) should be reported separately in the restaurant section. FOOD PURCHASED FROM RESTAURANTS TABLE SERVICE This includes expenditures on Breakfast Lunches Dinners Between meals Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 6. FE3 (diary). Food and Beverages Purchased from Restaurants. Note: restaurants which take orders and serve food and/or beverages at a table or eating counter; includes food purchased from restaurants locally and on day trips and while away from home overnight or longer; food from restaurants while away from home overnight or longer was collected for the previous month. The figure was averaged to weekly expenditure by multiplying by 0.2308. EAT-IN OR DRIVE-IN FAST FOOD This includes expenditures on Breakfast Lunches Dinners Between meals Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 6. FE3 (diary). Food and Beverages Purchased from Restaurants. Note: restaurants other than table service where food and beverages are ordered and received in a minimum of time. Provides a sit-down eating area and/or parking area for in-car consumption; includes food purchased from restaurants locally and on day trips and while away from home overnight or longer; food from restaurants while away from home overnight or longer was collected for the previous month. The figure was averaged to weekly expenditure by multiplying by 0.2308. FAST FOOD TAKE-OUT This includes expenditures on Breakfast Lunches Dinners Between meals Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 6. FE3 (diary). Food and Beverages Purchased from Restaurants. Note: restaurants other than table service where food and beverages are ordered and received in a minimum of time. Does not provide any eating area, inside or out. includes food purchased from restaurants locally and on day trips and while away from home overnight or longer; food from restaurants while away from home overnight or longer was collected for the previous month. The figure was averaged to weekly expenditure by multiplying by 0.2308. CAFETERIA This includes expenditures on Breakfast Lunches Dinners Between meals Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 6. FE3 (diary). Food and Beverages Purchased from Restaurants. Note: private or public self-serve eating place where a tray is provided on which to carry food items selected to a cashier. A sit-down eating area is provided. includes food purchased from restaurants locally and on day trips and while away from home overnight or longer; food from restaurants while away from home overnight or longer was collected for the previous month. The figure was averaged to weekly expenditure by multiplying by 0.2308. OTHER This includes expenditures on Breakfast Lunches Dinners Between meals Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 6. FE3 (diary). Food and Beverages Purchased from Restaurants. Note: refreshment stands, snack bars, vending machines, mobile canteens, chip wagons, caterers, coffee wagons, etc.; includes food purchased from restaurants locally and on day trips and while away from home overnight or longer; food from restaurants while away from home overnight or longer was collected for the previous month. The figure was averaged to weekly expenditure by multiplying by 0.2308. TOTAL RESTAURANT EXPENDITURE This includes expenditures from the following types of restaurants: Table service Eat-in or drive-in fast food Fast food take-out Cafeteria Other Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month. FE3 (diary). Food and Beverages Purchased from Restaurants. Note: includes food purchased from restaurants locally and on day trips and while away from home overnight or longer; food from restaurants while away from home overnight or longer was collected for the previous month. The figure was averaged to weekly expenditure by multiplying by 0.2308. MEALS FROM RESTAURANTS NUMBER OF BREAKFASTS PURCHASED FROM RESTAURANTS LOCALLY AND ON DAY TRIPS Source: FE3 (diary). Food and Beverages Purchased from Restaurants. NUMBER OF LUNCHES PURCHASED FROM RESTAURANTS LOCALLY AND ON DAY TRIPS Source: FE3 (diary). Food and Beverages Purchased from Restaurants. NUMBER OF DINNERS PURCHASED FROM RESTAURANTS LOCALLY AND ON DAY TRIPS Source: FE3 (diary). Food and Beverages Purchased from Restaurants. NUMBER OF BREAKFASTS PURCHASED FROM RESTAURANTS WHILE ON TRIPS OVERNIGHT OR LONGER Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 5. Note: food from restaurants while away from home overnight or longer was collected for the previous month. The number was averaged to weekly number of meals by multiplying by 0.2308. this field has two implied decimals. NUMBER OF LUNCHES PURCHASED FROM RESTAURANTS WHILE ON TRIPS OVERNIGHT OR LONGER Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 5. Note: food from restaurants while away from home overnight or longer was collected for the previous month. The number was averaged to weekly number of meals by multiplying by 0.2308. this field has two implied decimals. NUMBER OF DINNERS PURCHASED FROM RESTAURANTS WHILE ON TRIPS OVERNIGHT OR LONGER Source: FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 5. Note: food from restaurants while away from home overnight or longer was collected for the previous month. The number was averaged to weekly number of meals by multiplying by 0.2308. this field has two implied decimals. TOTAL NUMBER OF MEALS PURCHASED FROM RESTAURANTS This includes meals purchased Locally or on day trips While on trips overnight or longer Source: FE3 (diary). Food and Beverages Purchased from Restaurants. FE2 (schedule) Section D. Food and Beverages while away from home overnight or longer during the previous month, question 5. Note: meals from restaurants while away from home overnight or longer was collected for the previous month. The number was averaged to weekly number of meals by multiplying by 0.2308. this field has two implied decimals. DAILY EXPENDITURE FIRST DAY OF DIARY Source: FE3 (diary). Cover. FIRST DAY'S EXPENDITURE Source: FE3 (diary). Food and Beverages Purchased from Stores, pages 5, 19. SECOND DAY'S EXPENDITURE Source: FE3 (diary). Food and Beverages Purchased from Stores, pages 7, 19. THIRD DAY'S EXPENDITURE Source: FE3 (diary). Food and Beverages Purchased from Stores, pages 9, 19. FOURTH DAY'S EXPENDITURE Source: FE3 (diary). Food and Beverages Purchased from Stores, pages 11, 19. FIFTH DAY'S EXPENDITURE Source: FE3 (diary). Food and Beverages Purchased from Stores, pages 13, 19. SIXTH DAY'S EXPENDITURE Source: FE3 (diary). Food and Beverages Purchased from Stores, pages 15, 19. SEVENTH DAY'S EXPENDITURE Source: FE3 (diary). Food and Beverages Purchased from Stores, pages 17, 19. PUBLIC USE MICRODATA DETAILED ITEM FILE TECHNICAL CHARACTERISTICS OF THE FILE CONTENT: Family Food Expenditures - 1986 ------- SOURCE: Family Food Expenditure Survey in 1986 ------ Family Expenditure Surveys Section Household Surveys Division Statistics Canada DATA SET DEFINITION ------------------- DATA SET NAME: PUMD.FOOD86.DETAIL.FILEV1 ------------- FILE SEQUENCE NUMBER: 2 -------------------- NUMBER OF RECORDS: 924,076 ----------------- FORMAT: Fixed Length ------ Record size = 29 Block factor = 551 SEQUENCE CONTROL FIELD TITLE: "Identification Number" ---------------------------- SEQUENCE ORDER: Ascending -------------- RECORD LAYOUT: Supplied - see next page ------------- RECORD LAYOUT OF PUMD.FOOD86.DETAIL.FILEV1 FIELD|SIZE| POSITION|TYPE| TITLE -----|----|---------|----|----------------------------------------- | | | | | | | | DESCRIPTION | | | | ----------- | | | | 1 | 5 | 1- 5 | N | IDENTIFICATION NUMBER 2 | 1 | 6 | N | WEEK 3 | 4 | 7- 10 | N | CODE 4 | 1 | 11 | N | TYPE OF STORE 5 | 7 | 12- 18 | N | QUANTITY 6 | 7 | 19- 25 | N | EXPENDITURE 7 | 4 | 26- 29 | N | WEIGHT VARIABLE DESCRIPTIONS OF THE DETAILED ITEM FILE IDENTIFICATION NUMBER See definition in "Variable Descriptions of the Summary File". Every expenditure made by a given spending unit will have the same identification number. WEEK Code Classification 1 Diary completed during first week after interview 2 Diary completed during second week CODE Each food item has a unique code. For a complete list of the codes and their respective items, see Appendix B. TYPE OF STORE Code Classification 1 Food specialty store 2 Convenience store 3 Supermarket 4 Other store Source: FE3 (diary). Food and Beverages Purchased from Stores. Note: food specialty stores are retail stores which offer a wide variety of a limited number of items. Included in this group are butcher shops, fresh produce stores, bakery shops, fish markets, candy and nut stores, delicatessens, health food stores, and soft drink outlets. Outdoor farmers' markets or stands are also included in this group, as are frozen food provisioners. convenience stores are retail stores which offer a limited variety of a general line of groceries (food and non-food items). These stores normally have extended hours. supermarkets are retail stores which offer a wide variety of most grocery items (food and non-food). Retail co-operatives are included in this group. other stores are any other type of retail outlet involved in selling food items. QUANTITY Net weight or volume. May be in litres, kilograms or number of units. There are three (3) implied decimals in this field. Source: FE3 (diary). Food and Beverages Purchased from Stores. EXPENDITURE Total amount spent on this item in the given week at the type of store. Amount measured in cents (¢). Source: FE3 (diary). Food and Beverages Purchased from Stores. WEIGHT See definition in "Variable Descriptions of the Summary File". APPENDIX A LIST OF SUMMARY TABLES These tables show information before and after the reweighting and masking of spending units which was done to safeguard the identity of respondents. Table 1 Summary of Average Weekly Food Expenditure by Family Income Part A - Publication data Part B - Public use tape data 2 Summary of Average Weekly Food Expenditure by Region Part A - Publication data Part B - Public use tape data 3 Summary of Weekly Food Expenditure by Size of Area of Residence, Part A - Publication data Part B - Public use tape data 4 Standard Error of Average Weekly Food Expenditure by Family Size Publication data APPENDIX B 1986 DETAILED FOOD CODES AVERAGES CODE UNITS EXPENDITURE QUANTITY MEAT 1000 * 16.70 0 FRESH OR FROZEN MEAT (EX. POULTRY) 1001 * 8.80 0 BEEF 1100 * 6.16 0 HIP CUTS (EX.SHANK CUTS) 100 g 1.17 166 LOIN CUTS 101 g 0.98 125 RIB CUTS 102 g 0.34 49 CHUCK CUTS (EX. SHANK CUTS) 103 g 0.78 145 STEWING BEEF 104 g 0.21 41 GROUND BEEF (INCL. PATTIES) 105 g 1.97 471 OTHER BEEF (INCL. SHANK CUTS) N/I * CARCASSES & PRIMAL PORTIONS 106 g 0.63 162 ALL OTHER (INCL.BRISKET,SHANK) 107 g 0.08 17 PORK 1130 * 1.93 0 LEG CUTS (EX. HOCKS) 130 g 0.06 13 LOIN CUTS 131 g 1.20 229 BELLY CUTS 132 g 0.27 60 SHOULDER CUTS (EX. HOCKS) 133 g 0.22 60 OTHER PORK (INCL. HOCKS) N/I * CARCASSES & PRIMAL PORTIONS 134 g 0.06 24 ALL OTHER (INCL. HOCKS) 135 g 0.11 30 OTHER FRESH OR FROZEN MEAT 1140 * 0.71 0 VEAL 110 g 0.37 50 LAMB & MUTTON 120 g 0.18 34 OFFAL FROM MAMMALS N/I * LIVER 140 g 0.09 26 OTHER OFFAL 141 g 0.04 16 ALL OTHER MEAT (RABBIT,GOAT,ETC) 150 g 0.04 7 FRESH OR FROZEN POULTRY MEAT 1160 * 2.74 0 CHICKEN (INCL. FOWL) 160 g 2.26 713 TURKEY 161 g 0.42 129 OTHER POULTRY MEAT & OFFAL 162 g 0.06 17 OTHER MEAT & MEAT PREPARATIONS 1170 * 5.16 0 CURED MEAT 1171 * 1.30 0 BACON 170 g 0.72 133 HAM (EX. COOKED HAM) 171 g 0.52 100 OTHER CURED MEAT 173 g 0.06 13 MEAT PREP & COOKED MEAT (EX. CANNED) 1180 * 3.53 0 UNCOOKED SAUSAGE 180 g 0.45 99 BOLOGNA 181 g 0.23 55 WEINERS 182 g 0.43 110 OTHER COOKED/CURED SAUSAGE 183 g 0.61 87 COOKED (BOILED) HAM 184 g 0.69 91 OTHER READY-COOKED MEAT 185 g 0.91 129 OTHER MEAT PREPARATIONS 186 g 0.22 33 CANNED MEAT & MEAT PREPARATIONS 1190 * 0.33 0 HAMS 190 g 0.02 3 MEAT STEWS 191 g 0.05 15 OTHER CANNED MEAT & MEAT PREP. 192 g 0.26 48 FISH AND OTHER MARINE PRODUCTS 1200 * 2.07 0 FISH 1201 * 1.60 0 FRESH OR FROZEN FISH (EX. PORTIONS) 1202 * 0.86 0 COD 200 g 0.13 21 FLOUNDER & SOLE 201 g 0.15 21 HADDOCK 202 g 0.09 14 SALMON 205 g 0.14 23 OTHER SEA FISH 1206 g 0.21 37 FRESHWATER FISH 207 g 0.13 25 PRE-COOKED FROZEN FISH PORTIONS 210 g 0.17 28 CURED FISH 220 g 0.05 6 CANNED FISH 1230 * 0.52 0 SALMON 230 g 0.26 34 TUNA 231 g 0.21 26 OTHER CANNED FISH 232 g 0.06 9 OTHER MARINE PRODUCTS 1240 * 0.48 0 SHELLFISH 1241 * 0.48 0 SHRIMPS & PRAWNS 240 g 0.22 15 OTHER SHELLFISH 241 g 0.26 29 ALL OTHER MARINE PRODUCTS 250 g ... ... DAIRY PRODUCTS & EGGS 1260 * 11.65 0 DAIRY PRODUCTS 1261 * 10.59 0 CREAM (EX. SOUR CREAM) 260 ml 0.21 73 FLUID WHOLE MILK 261 ml 1.40 1481 LOW-FAT MILK (2%) 262 ml 2.94 3465 FLUID SKIM MILK 263 ml 0.24 265 YOGURT 265 ml 0.45 138 BUTTER 266 g 0.93 172 CHEESE N/I * CHEDDAR CHEESE 267 g 0.96 114 GRATED CHEESE 268 g 0.07 7 PROCESS CHEESE 269 g 0.98 143 COTTAGE CHEESE 270 g 0.18 50 OTHER CHEESE 271 g 0.97 110 SKIM MILK POWDER 273 g 0.05 9 CONDENSED OR EVAPORATED MILK 274 ml 0.22 103 ICE CREAM & ICE MILK 275 ml 0.62 432 ICE CREAM OR ICE MILK NOVELTIES 276 ml 0.10 20 OTHER DAIRY PRODUCTS 277 ml 0.26 126 EGGS 280 doz 1.06 0.806 CEREAL GRAINS & CEREAL PRODUCTS 1300 * 8.68 0 BAKERY PRODUCTS (EX. FROZEN) 1301 * 5.99 0 BREAD 300 g 2.41 1402 UNSWEETENED ROLLS & BUNS 301 doz 0.77 0.443 CRACKERS & CRISP BREADS 302 g 0.46 92 COOKIES & SWEET BISCUITS 303 g 1.03 208 DOUGHNUTS 304 doz 0.18 0.078 YEAST-RAISED SWEET GOODS 305 g 0.07 14 DESSERT PIES,CAKES & OTHER PASTRIES 306 g 0.92 169 OTHER BAKERY PRODUCTS 307 g 0.16 37 PASTA PRODUCTS 1310 * 0.61 0 CANNED PASTA PRODUCTS 310 l 0.11 48 DRY OR FRESH PASTA 311 g 0.35 193 PASTA MIXES 312 g 0.14 48 CEREAL GRAINS & OTHER CEREAL PRODUCTS 1311 * 2.08 0 RICE (INCL. MIXES) 290 g 0.28 142 FLOUR 1290 g 0.33 381 OTHER GRAINS, UNMILLED OR MILLED 1291 g 0.11 49 BREAKFAST CEREAL 295 g 1.01 229 CAKE & OTHER FLOUR-BASED MIXES 296 g 0.19 73 OTHER CEREAL GRAIN PRODUCTS 297 g 0.17 28 FRUIT, FRUIT PREPARATIONS & NUTS 1320 * 7.23 0 FRUIT & FRUIT PREPARATIONS 1321 * 6.86 0 FRESH FRUIT 1322 * 4.18 0 APPLES 320 g 0.88 617 BANANAS & PLANTAINS 321 g 0.65 573 GRAPEFRUIT 323 g 0.16 416 GRAPES 324 g 0.48 173 LEMONS & LIMES 325 g 0.05 22 MELONS 326 g 0.21 149 ORANGES & OTHER CITRUS FRUIT 327 g 0.78 472 PEACHES & NECTARINES 328 g 0.23 142 PEARS 329 g 0.18 93 PLUMS 330 g 0.12 50 OTHER TROPICAL FRUIT 331 g 0.13 48 STRAWBERRIES 333 ml 0.17 106 OTHER FRESH FRUIT 1334 g 0.14 51 OTHER FRUIT & FRUIT PREPARATIONS 1340 * 2.68 0 FROZEN FRUIT 1341 g 0.03 7 DRIED OR OTHER PRESERVED FRUIT 1350 * 0.25 0 RAISINS 351 g 0.09 25 OTHER DRIED/PRESERVED FRUIT 1352 g 0.16 25 FRUIT JUICE (EX. CONCENTRATED) 1360 * 1.07 0 APPLE JUICE 360 ml 0.39 420 GRAPEFRUIT JUICE 361 ml 0.05 36 ORANGE JUICE 362 ml 0.28 212 OTHER FRUIT JUICE 363 ml 0.35 239 CONCENTRATED FRUIT JUICE 1370 * 0.68 0 ORANGE JUICE 370 ml 0.52 187 OTHER FRUIT JUICE 371 ml 0.16 58 CANNED FRUIT & FRUIT PREPARATIO 1380 * 0.66 0 PEACHES 381 ml 0.08 36 PINEAPPLE 383 ml 0.09 40 MIXED FRUIT 384 ml 0.07 32 OTHER CANNED FRUIT 1385 ml 0.16 61 JAM, JELLY & OTHER PRESERVES 386 ml 0.22 51 FRUIT PIE FILLINGS 387 ml 0.05 14 NUTS 1390 * 0.37 0 UNSHELLED NUTS 390 g 0.03 7 SHELLED PEANUTS 391 g 0.10 22 OTHER SHELLED NUTS 392 g 0.24 35 VEGETABLES & VEGETABLE PREPARATIONS 1400 * 5.90 0 FRESH VEGETABLES 1401 * 4.10 0 GREEN OR WAX BEANS 400 g 0.08 33 BROCCOLI 401 g 0.18 97 CABBAGE 402 g 0.11 111 CARROTS 404 g 0.25 270 CAULIFLOWER 405 no 0.16 103 CELERY 406 no 0.22 193 CORN 407 no 0.09 449 CUCUMBERS 408 no 0.20 308 LETTUCE 409 no 0.45 478 MUSHROOMS 410 g 0.25 57 ONIONS 411 g 0.25 250 PEPPERS 412 g 0.18 71 POTATOES 413 g 0.58 1321 RADISHES 414 g 0.04 17 SPINACH 415 g 0.05 17 TOMATOES 416 g 0.62 293 TURNIPS & RUTABAGAS 417 g 0.05 62 OTHER SEED & GOURD VEGETABLES 418 g 0.08 45 OTHER ROOT VEGETABLES 419 g 0.08 45 OTHER LEAF & STALK VEGETABLES 420 g 0.20 0 VEGETABLE PREPARATIONS (EX. CONDIMENTS)1430 * 1.80 0 FROZEN VEGETABLES 1431 * 0.42 0 CORN 431 g 0.05 21 PEAS 432 g 0.07 34 POTATO PRODUCTS 433 g 0.16 117 OTHER FROZEN VEGETABLES 1434 g 0.14 56 DRIED VEGETABLES 440 g 0.06 19 CANNED VEGETABLES & VEGETABLE PREPS. 1450 * 1.33 0 GREEN OR WAX BEANS 450 ml 0.09 53 BAKED BEANS 451 ml 0.13 69 OTHER BEANS 452 ml 0.05 26 CORN 455 ml 0.17 89 MUSHROOMS & TRUFFLES 456 ml 0.16 63 PEAS 457 ml 0.10 57 TOMATOES (INCL. PASTE) 458 ml 0.22 138 OTHER CANNED VEGETABLES 1459 ml 0.15 64 TOMATO JUICE 460 ml 0.13 122 OTHER CANNED VEGETABLE JUICE 461 ml 0.12 81 CONDIMENTS, SPICES & VINEGAR 1470 * 1.70 0 PICKLES (INCL. OLIVES) 470 ml 0.24 80 KETCHUP 472 ml 0.21 73 OTHER SAUCES & SAUCES MIXES 473 ml 0.50 166 MAYONNAISE & SALAD DRESSINGS 474 ml 0.42 110 OTHER CONDIMENTS (INCL. VINEGAR) 1475 ml 0.16 84 SPICES 476 g 0.16 11 SUGAR & SUGAR PREPARATIONS 1480 * 1.58 0 SUGAR & SYRUP 1481 * 0.46 0 SUGAR 480 g 0.33 433 SYRUP & MOLASSES 481 ml 0.13 41 SUGAR PREPARATIONS (INC. CONFECTIONERY 1490 * 1.12 0 GUM 490 g 0.08 6 CHOCOLATE BARS 491 g 0.22 24 OTHER CHOCOLATE CONFECTIONS 492 g 0.20 20 SUGAR CANDY 493 g 0.28 46 OTHER SUGAR CONFECTIONS 494 g 0.29 56 OTHER SUGAR PREPARATIONS 495 g 0.05 10 COFFEE & TEA 1500 * 1.87 0 COFFEE 1510 * 1.44 0 ROASTED OR GROUND COFFEE 510 g 0.67 65 OTHER COFFEE 511 g 0.77 38 TEA 512 g 0.43 48 FATS & OILS 1530 * 1.03 0 MARGARINE 530 g 0.63 301 SHORTENING 531 g 0.07 26 LARD 532 g 0.04 15 COOKING/SALAD OIL 533 ml 0.29 123 OTHER FOODS,FOOD MATERIALS & FOOD PREPS 1540 * 4.25 0 SOUP 1541 * 0.75 0 CANNED SOUP 540 ml 0.58 296 DRIED SOUP 541 g 0.17 24 INFANT OR JUNIOR FOODS 1550 * 0.31 0 CANNED INFANT OR JUNIOR FOODS 550 ml 0.10 27 INFANT CEREALS & BISCUITS 551 g 0.03 4 INFANT FORMULA 552 ml 0.18 45 PRE-COOKED FROZEN FOOD PREPARATIONS 1560 * 0.68 0 PRE-COOKED FROZEN DINNERS 560 g 0.18 26 DESSERT PIES, CAKES, OTHER PASTRIES 561 g 0.15 32 FROZEN MEAT OR POULTRY PIES 562 g 0.09 20 OTHER PRE-COOKED FOOD PREPARATIONS 563 g 0.26 45 MATERIALS FOR FOOD PREPARATIONS 570 g 0.24 37 OTHER FOOD PREPARATIONS 1580 * 2.27 0 HONEY 581 g 0.09 25 PEANUT BUTTER 582 g 0.31 94 DAIRY PRODUCT SUBSTITUTES 583 g 0.09 21 FLAVOURING EXTRACTS & ESSENCES 584 ml 0.03 2 FLAVOURING POWDERS & CRYSTALS 585 g 0.24 43 FOOD SEASONINGS (INCL. SALT) 586 g 0.14 52 JELLY POWDERS 587 g 0.07 15 PREPARED DESSERT POWDERS 588 g 0.07 13 POTATO CHIPS & SIMILAR PRODUCTS 589 g 0.53 85 FOOD DRINK POWDERS 590 g 0.11 20 CANNED PUDDINGS & CUSTARDS 591 ml 0.07 22 ALL OTHER FOOD PREPARATIONS 592 g 0.50 94 NON-ALCOHOLIC BEVERAGES 1600 * 2.57 0 CARBONATED BEVERAGES 600 ml 2.26 2079 FRUIT DRINKS 601 ml 0.20 148 OTHER NON-ALCOHOLIC BEVERAGES 602 ml 0.12 152 FOOD PURCHASED FROM STORES 2000 * 65.24 0 ------------------- * - No quantities N/I - Not included