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Abstract

Excerpts from the report Summary: The present report provides detailed information on quantities and money value of different foods consumed in a week in 1952, use of home-produced food, and other family food practices as well as data on dietary adequacy. Analyses have taken into account pertinent factors such as family income, household size, and age and education of the homemaker. In general, farm families had more food per person than nonfarm families, more than enough to make up for the greater food needs of farm households resulting from differences in degree of physical activity. One reason was the large amounts of home-produced food, particularly animal products, used by farm families. Most farm families in the North Central Region produced milk, meat, or eggs for their own use, and families producing these foods consumed more of them than those depending solely on purchases.

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