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Table 3.1 Food Groups used in the Habits Survey
Green Vegetables asparagus, broccoli, brussel sprouts, cabbage, calabrese,
cauliflower, chard, courgettes, herbs, kale, lettuce, marrow, spinach,
broad bean, french bean, pea, kohi rabi, pepper, runner bean,
sweetcorn
Root Vegetables beetroot, carrot, celery, fennel, garlic, jerusalem artichoke, leek,
onion, parsnip, radish, shallot, spring onion, swede, turnip
Potato potato
Domestic Fruit apple, blackberry, blackcurrant, blueberries, cucumber, gooseberry,
grape, pear, plum, raspberry, redcurrant, strawberry, tayberry,
tomato
Milk milk, yoghurt, cheese
Cattle Meat beef, buffalo
Pig Meat pork
Sheep Meat lamb, mutton
Poultry chicken, turkey, goose
Eggs hens’ eggs
Wild/Free Foods apple, blackberry, garlic, elderflower, cherries, meddlers,
mushrooms, raspberry, sloe berries
Honey honey
Game pheasant, wild venison
Fish bass, cod, mackerel, pollock, salmon
Crustaceans brown crab, common lobster
Molluscs winkle, mussels
Wild fowl mallard, pink-footed goose, teal, wigeon
The time respondents spent carrying out activities was calculated by multiplying frequency
(occasions per year) and duration (hours) taking into account seasonality where appropriate.
In addition to food consumption a ‘liquid’ category was also added and respondents who
carried out aquatic activities that could result in the inadvertent ingestion of water, e.g.
outdoor swimming/sailing, were identified to account for this pathway.