Library Catalogue

Library Catalogue

  • external user (warningwarning)
  • Log in as
  • About the Catalogue

    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104347
Title Het verbruik van aardappelen, brood, rijst, peulvruchten en eetdeegwaren volgens een voedingsonderzoek in Nederland bij 2000 huishoudingen in 1967 tot en met 1970
show extra info.
[door] Th.B.J. Marcé
Title-variation: Enige hoofdbestanddelen van de Nederlandse voeding in hun onderlinge relaties
Author(s) Marce, T.B.J.
Publisher Wageningen : [s.n.]
Publication year 1975
Description 126 p.
Notes Omslagtitel : T.B.J. Marce. Enige hoofdbestanddelen van de Nederlandse voeding in hun onderlinge relaties  show all notes
Proefschrift Wageningen
Tutors Hartog, Prof. Dr. C. den ; Visser, Prof. Drs. C.W.
Graduation date 1975-05-30
Dissertation no. 627
Author abstract show abstract

In 1965 the Food Council of The Netherlands planned a broad survey to investigate the individual consumption of a great number of foodstuffs. Ir order to study the foodconsumption in households, the existing Attwood consumers panel in The Netherlands was used; this panel consists of 2000 different households. The study was not a continuous one, the inquiry was carried outonce only. During about 40 weeks, 50 households reported the consumption of each individual member of the household. For practical reasons, it was impossible to inquire about a great number of foodstuffs simultanously; therefore the total survey was split up over 4 years, i.e. 1966/1967, 1967/1968, 1968/1969 and 1969/1970.

This study makes use of the following limited group of foodstuffs: potatoes, rice and pulse (investigated in 1967/1968), bread (investigated in 1968/1969) and pasta (investigated in 1969/1970). This is all staplefood; bread and patatoes are regularly eaten with each meal, and rice, pulse or pasta are very often substituted for potatoes. Since several years, the consumption of patatoes and of bread is decreasing in The Netherlands. The main goal of this study is to look for general patterns in the several groups of the dutch population due to this change in consumption and to search for relations between the consumption of this group of foodstuffs.

As one of the results of this study it is shown, that the consumption of bread, rice, pulse and pasta is probably different in different geographical regions (partly due to historical reasons), but the consumption of potatoes is mainly related to the social vlass.

The age of the housewife as well as her attitude towards cooking and housekeeping seems to influence the consumption; however this influence is rather weak. There is a correlation between the size of a household and the individual consumption of bread: the bigger the household the more bread is eaten per member of the houshold.

Since many years, there seems to be a trend in a decreasing consumption of bread. Comparing with earlier surveys, it can be concluded that this is partly due to a stronger decrease in the consumption of bread by women.

On weekends, the pattern of foodconsumption differs greatly from the pattern of the other days of the week. On saturday, many households substitute their hot meals by meals of bread and butter only, but this extra consumption on that day is still fairly low. In addition, it is important to know, that even on sundays a few, but growing number of households (especially young households) uses only meals of bread and butter.

The changed pattern of consumption of food on saturdays has especially influenced the consumption of potatoes; on this day much less potatoes are consumed, but on the other hand the consumption of rice and pasta is much higher. If this change in the pattern of foodconsumption on saturdays will go on, it is to be expected that the consumptionrate for potatoes will continue to fall.

A further substitution of hot meals by meals of bread and butter will certainly have a positive effect on the consumption of bread.

There seems to be a positive correlation between the consumption of potatoes and bread: a big eater of bread is also a big eater of potatoes. There seems to be no indication of a substitution of potatoes by bread and vice versa.

All these statements are illustrated with tables and graphs.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08200,627
FORUM ; STACKS ; NN08202,0627
Keyword(s) (cab) food / foods / statistics / consumption / netherlands / food preparation / cooking / meals / dishes / agriculture
Categories Household Studies (General)
Publication type PhD thesis
Language Dutch; Flemish
There are no comments yet. You can post the first one!
Post a comment

To support researchers to publish their research Open Access, deals have been negotiated with various publishers. Depending on the deal, a discount is provided for the author on the Article Processing Charges that need to be paid by the author to publish an article Open Access. A discount of 100% means that (after approval) the author does not have to pay Article Processing Charges.

For the approval of an Open Access deal for an article, the corresponding author of this article must be affiliated with Wageningen University & Research.

Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.