NBSIR 79-1719

Statistics of Household

Microwave Oven Use

Alan D. Davies

John V. Fechter

Consumer Sciences Division

Center for Consumer Product Technology

National Engineering Laboratory

National Bureau of Standards

Washington, D.C. 20234

January 1979

Final Report

Prepared for National Bureau of Standards

and

Office of Conservation

Department of Energy

Washington, D.C. 20001

NBSIR 79-1719

STATISTICS OF HOUSEHOLD

MICROWAVE OVEN USE

Alan D. Davies

John V. Fechter

Consumer Sciences Division

Center for Consumer Product Technology

National Engineering Laboratory

National Bureau of Standards

Washington, D.C. 20234

January 1 979

Final Report

Prepared for National Bureau of Standards

and

Office of Conservation

Department of Energy

Washington, D.C. 20001

U.S. DEPARTMENT OF COMMERCE, Juanita M. Kreps, Secretary

Jordan J. Baruch, Assistant Secretary for Science and Technology

NATIONAL BUREAU OF STANDARDS, Ernest Ambler, Director
.
ACKNOWLEDGMENTS

The authors wish to thank Mr. James Cole for his

assistance in data reduction and Mrs. Ruth Warnock

for typing the completed manuscript.

11

Contents

Page

Acknowledgments ii

Abstract 1

Introduction 1

Principal Definitions 3

Results ..... 4

Servings and Eatings 6

MWO-Owner Eatings and Servings 8

Food Selection 8

Task Displacement by MWO's 13

Demographic Analyses 17

Income Level 17

Household Size 17

Season 19

Discussion 19

References 21

Appendix A. Demographic Characteristics and Comparisons

of the Sampled Households 2 2

Appendix B. Contingency Tables 30

Appendix C. Household and Meal Characteristic Profiles

for MWO-owners and Non-Owners 32

Appendix D. Permission to Release Restricted Data . . 51

in
List of Tables

Table

No. Page

1 Total Servings (S)

,

total Eatings (E)

,

and

Eatings per Serving (E/S) 5

2 Comparisons of Servings and Eatings as a

function of MWO ownership and food

categorization 7

3 Servings and Eatings for Report B foods;

comparison of Leftover and Total foods for

MWO households 8

4 Comparison of MWO-owner and non-owner households

for preparing five different categories

of food 10

5 Comparison of MWO-owners and non-owners for

the pre-preparation status of foods cooked

or heated 11

6 A list of major food groupings where the

difference in Eatings or Servings between

MWO-owners and non-owners was 5 percent or

more 12

7 Comparison of selection rates of MWO's and other

devices for major food groups 14

8 Device preferences by a sample of seven

non-owner cooks for preparing the AHAM menu . . 16

9 Projected displacement of cooking tasks by MWO's

(event counts rounded to nearest ten) 16

10 Total Servings and Eatings per household (HH)

,

all foods, by HH income, HH size and season. . . 18

A1 Selected characteristics for the U.S. population

and the sample of 2000 households used for the

Fifth MRCA Menu Census 2 3

A2 Comparison of MWO and non-MWO households on

the basis of demographic characteristics .... 26

Cl Owner household and meal characteristics for

foods cooked or heated in MWO's 35
List of Tables (continued)

Table

No. Page

C2 Owner household and meal characteristics

for cooked or heated, but not in MWO's. ... 39

C3 MWO-owner household and meal characteristics

for all foods cooked or heated 4 3

C4 Non-owner household and meal characteristics

for all foods cooked or heated 4 7

v
.
STATISTICS OF HOUSEHOLD MICROWAVE OVEN USE

Alan D. Davies

John V. Fechter

ABSTRACT

The purpose of the work reported here was to

obtain statistical information on the use of Microwave

Ovens (MWO's) in the home with respect to foods cooked

or heated and the amount of MWO usage relative to other

cooking devices. The work was funded jointly by the

National Bureau of Standards and the Department of

Energy. Data were provided by the Market Research

Corporation of America (MRCA) from a national menu

census survey conducted in 1975. NBS also conducted a very small survey on MWO displacement of other cooking

devices

.

From its 2000 household panel, MRCA identified 96

households that owned MWO's and selected a

demographically matched set of 96 non-owner households.

Aggregated data were provided on Servings (dishes

prepared) and Eatings (persons partaking of a Serving)

over a two week period for each household. The main

findings from analyses of these data are:

• There was little difference between the owner and

non-owner households in terms of total Eatings or

Servings or in the proportions of leftovers eaten.

• In owner households, MWO's accounted for

approximately 10 percent of the Servings and 9

percent of the Eatings.

• Leftovers accounted for 9 percent of the Eatings

for both groups, and for 11 percent of owner

Servings and 9 percent of non-owner Servings.

• MWO's were used by owners for 26 percent of

leftover Servings and 23 percent of leftover

Eatings

.

INTRODUCTION

Congress initiated an energy efficiency improvement

program for major household consumer products as part of its

overall energy conservation program with its Energy Policy
and Conservation Act, EPCA (1) , followed by the Energy

Conservation and Product Act (2). Kitchen ranges and ovens,

including microwave ovens (MWO's) are among the products

covered by the EPCA. Products covered by this program will

bear point-of-sale labels informing consumers of energy

efficiency and estimated annual operating cost.

Standardized tests and methods for computing

efficiencies and operating costs have been prepared for all

products covered by the EPCA. These test procedures include

estimates of the average annual amount of consumer service

performed by each product, which form the bases for the

annual cost estimates. Since MWO's account for a large part

of the market in cooking equipment and were relatively new

at the start of the project, the Department of Energy (DOE)

and the National Bureau of Standards (NBS) decided that a national survey was needed to answer certain questions about

MWO usage. These questions were:

1. Do MWO owners differ from non-owners in the amounts

or types of foods cooked or heated?

2. What share of the cooking and heating was actually

done in MWO's during the test year by MWO owners,

notwithstanding what could have been done?

3. A question added after the data assembly was

committed was : How much of the cooking loads did the

MWO ' s take over from the conventional cooking tops and

from the ovens?

This report contains 1975 field survey information on

the use of MWO's and other cooking equipment for the cooking

and heating of foods. The data were collected by the Market

Research Corporation of America (MRCA) as part of its

periodic menu census program. MRCA has a nationwide panel

of 2000 participating households that was statistically

selected to be representative of the general U.S.

population. (See Appendix A for details.) Their clients

include many major corporations needing reliable statistical

information on consumer use of goods and services. MRCA

identified 96 owners of MWO's and a demographically matched

sample of 96 non-owners as the subjects from its

overall panel and abstracted the required information for

the 192 households from its general data base. The analysis

was done by NBS. In addition to providing information

applicable to the energy conservation program, the results

can be used as base year data for similar studies in the

- 2 -
future and as background for laboratory studies of consumer

behavior. Some additional data are provided beyond the

immediate needs for the potential benefit of future

investigators

.

The raw data consist of detailed records from each

household on foods cooked or heated during a period of two

weeks, with these periods being distributed over a year to

cover possible seasonal effects. MRCA excluded all cases

not involving cooking or heating at home and provided two

types of summary report. For Report A, records were

examined to identify all food items prepared at least once

in a MWO . Then for all such food items, MRCA reported how

often the food was prepared in a MWO, how often it was

cooked or heated by MWO households but not in the MWO, and

how often the same item was prepared by the matched, non-MWO

households. A parallel report (Report B) was also prepared

covering all items prepared by the 192 households, whether

or not an MWO had been used.

Data aggregations were selected by NBS to avoid the

presentation of unneeded detail, to protect proprietary

rights reserved by the contractor, and to minimize artificialities that might have arisen due to MRCA ' s particular

data structure or detailed breakdown of food item classification. Limitations on the release of MRCA data are given

in Appendix D.

Many questions about MWO cooking can be addressed using

these data. However, this report is limited to matters

bearing on energy-related test procedures. It was not the

objective of the study to test predetermined hypotheses

about cooking practices. Rather, the objective was to

explore these practices as they existed in 1975, and to

relate them to the energy efficiency improvement program and

to current needs of the Department of Energy (DOE)

.

PRINCIPAL DEFINITIONS

Servings and Eatings are specialized terms used by the

contractor throughout their reports and tabulations, and have

been left intact by the authors.

Servings, S : A serving means an occasion in which a

cooking device (MWO or other, usually a conventional range)

- 3 -
is used to prepare a given dish, whether it is to be

consumed by one or more eaters.

Eatings, E : There is one "eating" for each person that

partakes of a given dish. Thus, a single serving of roast

beef might generate five "eatings" and a serving of coffee

more than one eating.

Microwave Candidate Foods Report, A : A food category

qualified for inclusion in the "A" report if and only if it

was prepared at least once in an MWO by a member of the 96

household owner panel. If a category qualified, the

corresponding non-owner data were also provided. Items

eaten without being cooked or heated at home are not

included in Report A or B.

All Foods Report, B ; This report covers all foods

cooked or heated at home, whether an MWO was ever used for

the item or not.

First-Time Preparation : This refers to the initial

preparation of a dish, with the alternative being

preparation as a left-over, L/0.

Left-Over: This refers to a cooked or heated leftover.

RESULTS

The principal findings are derived from analysis of the

grand totals of Eatings and Servings presented in Table 1.

Many of the conclusions follow directly from examination of

this and other tables. Readers are cautioned against making

unduly refined conclusions from these data, since changes

from a very few households could significantly affect some

results

.

There is no general rule for deciding the importance of

any given ratio, overall factor or comparative difference;

readers must decide this for each application. Because

neither consumer safety nor great economic risk is involved;

it is suggested that strong evidence (e.g., in the first or

second significant figures) be required before readers can

make important distinctions. The main comparisons are

between MWO owners and non-owners to identify similarities

and differences in cooking behavior that are associated with

MWO ownership, and between the A report (MWO-Candidate

- 4 -
Table

1.

Total

Servings

(S),

total

Eatings

(E),

and

Eatings

per

Serving

(E/S). wy

.3

•5WD

03 CM 03 CO O’ CM

C/3 o 1—1 o iH o r—1 \ • • • • • • W CM CM CM CM CM CM

03 CM i—)

CO CM in

CM f'' o CM CO

m

w

co 03 co VO in i—i o i—l

in i—i

r- i—i i—l i—i

rH

in 03 O’ co CM in o< m o O’ in 03

<Ti

o* O’ co r- o

c/3 o< in r-> 00

CM i—i

r* co in 03

lco i—1

r- o i—l

r- o • • « • • • w CM rH CM CM i—1

CM

CO r- co r- 00 in 03 co co o o i—i w m o co m in o o t—i

rH in i—i

r-

—i i—1 i—i

iH o co CO in co 00 o CM CM CO co CM o CO CO CM 00 i—1

c/3 in in C" 00

co 03 o O’ o 1—1

cn i—i

f"—i

rH 00 1—1

w" • • • • • 9 CM rH CM CM rH CM O lO co i—1

00

in i—i

<o co in i—1

CO rO CM iH O’

w 03

O O’ i—1in i—1

rH iH

r- i—i

CO CM rH CO

CO o CO in O’ 03

CO co O’ co co CM

•O’ O’ co

co CO i—i

co 00 iH

co o in 03 o in 03 • • • • • • w CM rH rH CM iH rH

ID i—1

t" CO i—1C"

O’ in 03 O’m 03

w CM CO in CM CO in i—1

iH i—1 —i

CO CM in CO CM in

CO 1—1CM co rH CM CO

CO CM 00 CO CM co w +J (d

s-im -y - 5 -
Foods) and the B report (All Foods) bearing on matters of

food selection.

The numbers of Eatings generally indicate the amount of

food cooked, and the number of Servings generally indicate

the number of cooking events. Servings overestimate the

number of cooking events to the extent that more than one

dish was cooked at the same time in an oven. A low ratio of

Eatings per Serving indicates more cooking and eating alone

(for example, homemaker lunches). The following discussion

involves a closer examination of relationships seen in Table

1 and elsewhere.

Servings and Eatings:

As seen in Table 2, total Eatings and total Servings

for "all foods" were almost identical for owners and nonowners, in spite of the fact that skipping meals, eating

away from home, snacking habits, and the number of hot

dishes per meal could vary widely among households. Chisquared (x

2

) statistics are provided for more formal studies

of statistical independence between attribute systems. The

percentage, P, associated with each reported X

2 indicates the

probability that a X at least that large could have

occurred by chance, given no real relationship between

attribute systems. (An explanation of contingency tables

and x

2 calculations is provided in Appendix B, along with an

example in which the relative tendencies of owners and nonowners to use leftovers are examined. No significant

difference was found.)

Regarding the MWO-Candidate Foods (Report A) , it should

be noted that a food became a member of this group only if

it was cooked or heated at least once in a MWO . Given this

selection process, it is not surprising to find a slight

bias for MWO-owners to prepare and eat more foods from the A

group than non-owners. For owners, 31 percent of both

Servings and Eatings came from food types never cooked in

MWO's, while 33 percent of the Servings and 34 percent of

the Eatings by non-owners came from these same groups.

Generally, owners and non-owners display quite similar

frequencies of preparing MWO-Candidate Foods and All Foods

with respect to the number of First Time, Leftover, and

Total Eatings and Servings.

Referring directly to the All Foods (Report B) group in

Table 1, Leftovers accounted for 9 percent of the Eatings

for both owners and non-owners and for 9 percent of the

- 6 -
Table 2. Comparisons of Servings and Eatings as a function

of MWO ownership and food categorization.

Servings Eatings

First Time First Time

MWO Candidate

MWO-Gvners Nan-Owners

Foods 5 000 4 945

All Foods 7 265 7 343

X

2 = 0.70, p

= 75%, df = 1

Left Overs

MWO Candidates

MWO-Owners Nan-Owners

Foods 623 459

All Foods 863 752

X

2 = 4.49, p

- 3%, df = 1

Total

MWO Candidates

MWO-Owners Non-Owners

Foods 5 623 5 404

All Foods 8 128 8 095

x

2 = 2.09, p

“ 16%, df = 1

MWO-Owners Non-Owners

10 596 10 329

15 507 15 623

X

2 = 3.40, p

= 4%, df = 1

Left Overs

Total

MWO-Owners Non-Ctaners

11 663 11 301

17 015 17 155

x

2 = 5.42, p

= 2%, df = 1

df = degrees of freedom in a x

2 contingency table

calculation.

- 7 -
Servings for non-owners versus 11 percent of the Servings

for owners. In other words, MWO-owners utilize about the

same number of Leftovers as do non-owners. The x

2 computation example in Appendix B indicates a very close

similarity between Eatings by owners and non-owners with

respect to the proportion of first time and leftover foods.

MWO-Owner Eatings and Servings:

MWO ' s accounted for 10 percent of the total Servings

and 9 percent of the total Eatings for the owner group,

indicating a tendency to use MWO ' s for smaller quantities of

food at a time.

Leftovers prepared in MWO's accounted for 2 6 percent of

all Leftover Servings and 23 percent of all Leftover Eatings

in MWO households (see Table 3) . Preparing Leftovers

accounted for 27 percent of all MWO uses in terms of

Servings and 22 percent in terms of Eatings.

Table 3. Servings and Eatings for Report B foods; comparison

of Leftover and Total foods for MWO households.

Servings Eatings

Prepared All Heated or

in MWO Cooked Foods

Prepared All Heated or

in MWO Cooked Foods

Leftovers 222

Total 835

863

8 128

351

1 597

1 508

17 015

Food Selection:

NBS and others have observed differences in dielectric

constants among food types which affects energy absorption

rates. Also, roles are suggested by some for the use of

standardized menus in the development of some numerical

factors used in the test procedures. Data on food selection

are presented in the event that DOE or other interested

parties determine that food type has an important bearing on

MWO cooking and heating efficiency for test procedure

purposes. MRCA reported data involving well over a hundred

primary and subclassifications of food. Many of these

classifications reflect the special requests of commercial

clients and are much too detailed for present purposes. At

the request of NBS, MRCA regrouped the data using two

separate methods. Cross tabulations were then generated

between these groupings and selected demographic

- 8 -
characteristics of the subject groups. The grouping methods

were

METHOD I

Title Description

Liquids Beverages, soup, baby food, gravy

and sauces

Animal Protein Beef, lamb, fish, poultry, processed

meats

Fruits & Vegs. Vegetables (including potatoes) , fruits

Hot Dishes Dishes with eggs, pasta, rice, cereal,

cheese

Baked Items Breads, cakes, cookies, pies

Other (I) Remaining items not covered above

Title

METHOD II

Description

Raw Ingredients not previously cooked

nor frozen at preparation time

Convenience Substantially pre-cooked (generally

needs only heating or browning)

Frozen Initially frozen at preparation time

Other (II) Remaining items not covered above

Tendencies of owners and non-owners in the Serving and

Eating of various food groups are shown in Tables 4 and 5.

Omitting consideration of the "Other" categories, difference

percentages were computed by dividing the larger number of

Eatings or Servings by the smaller number for each food

group. Those cases where the difference was 5 percent or

more are shown in Table 6. Owners of MWO 1 s showed a

consistent tendency to cook or heat baked goods more than

non-owners

- 9 -
Table 4. Comparison of MWO-owner and non-owner households for

preparing five different categories of food.

ALL FOODS (Report B)

Servings Eatings

Food Group MWO-Owners Non--Owners MWO-Cwners Non-Owners

Liquids 2 778 2 844 4 507 4 656

Animal Protein 1 249 1 208 3 050 3 084

Fruits & Vegs. 1 160 1 207 3 092 3 271

Hot Dishes 1 249 1 314 2 787 2 879

Baked Items 1 501 1 314 3 103 2 767

Subtotal 7 937 7 887 16 539 16 657

Other 191 208 476 498

Total 8 128 8 095 17 015 17 155

Considering only

the five main

food groups x

2 = 16.31, p < 1% df = 4 x

2 = 27.95, p < 1%

Considering all

five main food

groups and all

"other" foods x

2 = 17.04, p

< 1% df = 5 x

2 = 45.48, p < 1%

MICROWAVE CANDIDATE POODS (Report A)

Servings Eatings

Food Group MWO-Owners Non--Owners MWO-Owners Non-Owners

Liquids 1 860 1 996 3 057 3 282

Animal Protein 982 889 2 414 2 241

Fruits & Vegs. 829 840 2 222 2 297

Hot Dishes 843 767 1 876 1 698

Baked Items 1 061 866 2 004 1 677

Subtotal 5 575 5 358 11 573 11 195

Other 48 46 90 106

Total 5 623 5 404 11 663 11 301

Considering only

the five main

food groups x

2 = 28.44, p < 1% df = 4 x

2 = 47.31, p < 1%

Considering all

five main food

groups and all

"other" foods x

2 = 28.44, p < 1% df = 5 x

2 = 49.19, p < 1%

- 10 -
Table 5. Comparison of MWO-owners and non-owners for the

pre-preparation status of foods cooked or heated.

ALL FOODS (Report B)

Pre-Preparation

Status

Servings

MWO-Owners Non-CHvners

Eatings

MWO-Owners Non-Owners

Raw

Convenience

Frozen

Subtotal

3 015

2 669

577

6 261

3 026

2 548

663

6 237

7 515

5 289

1 431

14 235

7 570

5 120

1 649

14 284

Other (II)

Total

1 867

8 128

1 858

8 095

2 780

17 015

2 871

17 155

Considering only

the three main

pre-preparation

status groups x

2 = 8.75, p < 1% df = 2 x

2 = 18.00, p < 1%

Considering the

three main prepreparation status

groups and the

"other" category x

2 = 8.67, p - 4% df = 3 X

2 = 18.73, p < 1%

MICROWAVE CANDIDATE FOODS (Report A)

Pre-Preparation

Status

Servings

MWO-Owners Non-Owners

Eatings

MWO-Ctaners Non-CXvners

Raw

Convenience

Frozen

Subtotal

2 213 2 085

1 796 1 609

301 259

4 310 3 953

5 426 5 180

3 653 3 329

746 686

9 825 9 195

Other (II)

Total

1 313

5 623

1 451

5 404

1 838

11 663

2 106

11 301

Considering only

the three main

pre-preparation

status groups X

2 = 1.73, p * 46% df = 2 X

2= 2.39, p- 30%

Considering the

three main prepreparation status

groups and the

"other" category x

2 = 19.78, p < 1% df = 3 X

2 = 35.69, p < 1%

- 11 -
Table 6. A list of major food groupings where the difference in Eatings

or Servings between MWO-owners and non-owners was 5 percent or more. Type of Household with

Food Group

Percentage

Difference

Source of

Difference

the Larger Number of

Eatings or Servings

All Foods

(Report B)

Fruits & Vegs. 6% Eatings ncn-owners

Hot Dishes 5% Servings non-owners

Baked Items 14% Servings owners

Baked Items 14% Eatings owners

Frozen 15% Servings non-owners

Frozen 15% Eatings ncn-owners

Microwave Candidate

Foods (Report A)

Liquids 7% Servings non-owners

Liquids 7% Eatings non-owners

Animal Protein 10% Servings owners

Animal Protein 8% Eatings owners

Hot Dishes 10% Servings owners

Hot Dishes 10% Eatings owners

Baked Items 23% Servings owners

Baked Items 19% Eatings owners

Raw 6% Servings owners

Convenience 12% Servings owners

Convenience 10% Eatings owners

Frozen 16% Servings owners

Frozen 9% Eatings owners

- 12 -
In the case of frozen foods (which accounted for less

than 10 percent of all Servings or Eatings) non-owners

prepared frozen foods on the "all foods" list more often,

whereas owners favored prepared frozen foods on the

"microwave candidate" list. This reversal in relative

activity for microwave candidate foods is due in part to the

way the candidate list was developed. A food could join

this list only if one or more owners prepared the food at

least once in a MWO . This selection procedure automatically

biases the candidate list towards foods preferred by owners.

Based on data from the All Foods Report (Report B)

,

Table 7 relates owner usage of MWO's relative to other

cooking devices for the two sets of food groups. (In both

cases, the "other" foods data were omitted.) Cooking device

selection preferences are indicated by the ratio of foods

prepared using other devices to foods prepared in an MWO.

These ratios are found by dividing the number of non-MWO

events by the corresponding number of MWO events

for each food group. The ratios may be considered as the

odds against preparation in an MWO, and when compared with

the odds given on the Total lines the ratios indicate

owners' preference for using an MWO to cook foods in each

group. MWO's were used less frequently than the average for

liquids and for convenience foods.

Task Displacement by MWO's:

Questions that arose well after the survey was

committed concerned the degree to which MWO's in combined

microwave/conventional ranges take over tasks from

conventional cook tops and ovens, and whether there are new

cooking tasks performed in households having a MWO.

Although these questions cannot be answered directly from

the survey data, an attempt was made to develop approximate

answers

The test procedure (4) contains two factors, K for

conventional ovens and L for conventional cooking tops,

which are defined as the estimated fractions of input energy

consumption due to microwave oven usage. It should be noted

that K and L refer to input energy, whereas the MRCA data

refer to output services to the consumer. Specific data on

quantities of foods prepared and eaten are not part of the

MRCA data, nor are the cooking efficiencies of the devices

involved. Hence, the ability to relate energy outputs to

inputs is not as good as could be asked.

- 13 -
Table 7. Comparison of selection rates of MWO's and other

devices for major food groups.

Food Group M XM

FOOD GROUPING METHOD I

Servings

WM

Ratio MXM

Percent

of MXM

Total M XM

Eatings

XM/M

Ratio MXM

Percent| of MXM

Total

Liquids 158 2 620 17 2 778 35.0 210 4 297 20 4 507 27.3

Animal Protein 202 1 047 5 1 249 15.7 418 2 632 6 3 050 18.4

Fruits & Vegs. 173 987 6 1 160 14.6 406 2 686 7 3 092 18.7

Hot Dishes 156 -1 093 7 1 249 15.7 298 2 489 8 2 787 16.9

Baked Items 127 1 374 ii 1 501 18.9 237 2 866 12 3 103 18.8

Total* 816 7 121 11.5 7 937 100.0 1 569 14 970 9.5 16 539 100.0

Considering

the food

group X

2 (M, XM) = 149.5, p < 1% df = 4 x

2 (M* XM) = 250.4, p < 1% df = 4

Food Group

Total*

M XM

FOOD GROUPING METHOD II

Servings

XM/M

Ratio MXM

Percent

of MXM

Total M XM

Eatings

XM/M

Ratio MXM

Percent

of MXM | Total

Raw 396 2 619 7 3 015 48.2 811 6 704 8 7 515 52.8

Convenience 249 2 420 10 2 669 42.6 500 4 789 10 5 289 32.2

Frozen 94 483 5 577 9.2 180 1 251 7 1 431 10.0

739 5 522 7.5 6 261 100.0 1 491 12 744 9.5 14 235 100.0

Considering

the food

group X

2 (M, XM) = 31.9, p < 1% df = 4 x

2 (M/ XM) = 13.0, p < 1% df = 4

M = Prepared using an MWO.

XM = Prepared not using an MWO.

MXM = M+XM

* "Other" categories were emitted.

- 14 -
The test procedure (4) also specifies annual useful

cooking energy outputs for use in computing estimated annual

operating costs. The energy outputs are given as 1 108 000

Btu's per year for conventional ranges and 1 054 000 Btu's

per year for microwave/conventional ranges. The difference

is based on a six-family survey by a manufacturer. With no

MWO present, energy consumption was metered for two years to

obtain baseline data. Then, after allowing three months for

the households to become familiar with new counter top

MWO's, energy consumption was metered for another nine

months. Annualized average energy consumption was lower

when the MWO's were in place. These data were converted to

values of cooking energy output and corresponding K and L

values.

Because such meter data were unavailable for the MRCA

data, the problem of taking over cooking tasks was

approached by assuming that each competing cooking device

would lose tasks and energy input requirements to the MWO in

the same proportion, and that the numbers of Eatings and

Servings would remain unchanged when the MWO was introduced.

On this basis, the data in Table 3 would apply, indicating

that 10 percent of the total Servings and 9 percent of the

total Eatings were taken over by the MWO from each of the

other competing devices. Using Eatings as the suggested

basis of displacement, both K and L in the test procedure

(4) would be 0.91 instead of K = 0.82 and L = 0.85 in the

current test procedure (4)

.

An alternate approach would be to identify the

frequency that each non-MWO cooking device is normally used

and to estimate MWO displacement by food group. In the

absence of such data seven experienced cooks at NBS were

asked to select cooking devices they would use to prepare

meals from the Kitchen Range Test Menu developed in 1975 by

the Association of Home Appliance Manufacturers (AHAM)

.

(All seven happened to be non-owners.) For each dish on the

AHAM menu that needs cooking or heating, each respondent

identified from among cooking top, conventional oven and

other non-MWO devices the cooking device normally used or

that would be used. The data were compiled and the dishes

allocated among the Liquids, Animal Protein, Fruits &

Vegetables, Hot Dishes, and Baked Items food groups. The

results are shown in Table 8.

- 15 -
Table 8. Device preferences by a sample of seven non-owner

cooks for preparing the AHAM menu.

Fraction Assigned to

Food Group Cooking Top Oven Other Device

Liquids 0.95 0.00 0.05

Animal Protein 0.50 0.50 0.00

Fruits & Vegs. 1.00 0.00 0.00

Hot Dishes 0.80 0.20 0.00

Baked Items 0.20 0.70 0.10

The preferences in Table 8 were then applied to the

data for all foods cooked by non-owners (Table 4), and to

the owner data on non-MWO cooking in Table 9 on the basis

that owners who elected not to use an MWO on a particular

occasion would have device-selection preferences similar to

non-owners for non-MWO cooking. The resulting allocations

are shown in Table 9.

Table 9. Projected displacement of cooking tasks by MWO'

s

(event counts rounded to nearest ten)

Servings Eatings

Cooking Other Cooking Other

Cooking Events Top Oven Device Total Top Oven Device Total

Non-owners 5 700 1 790 270 7 760 12 090 4 050 510 16 650

Owners, not in

MWO 5 150 1 700 270 7 120 10 650 3 820 500 14 970

Difference

(Frequency) 550 90 0 640 1 440 230 10 1 680

Percent

Displacement* 9.6 5.0 0.0 8.2 11.9 5.7 2.0 10.1

*Percent displacement = (difference/non-owner cooking events) x 100.

Using rounded values of the percentages of Eatings

displacement, K (for ovens) would be 0.94 and L (for cooking

tops) would be 0.88. It should be noted that the MWO ' s in

this survey were independent devices, whereas K and L apply

to structurally combined devices.
The question of additional cooking tasks being

stimulated by MWO ownership was addressed inconclusively.

Referring to the All Foods portion of Table 1, MWO owners

reported 33 more Servings than non-owners (8128-8095=33, a

0.4 percent difference) and 140 fewer Eatings (17 015-

17 155=-140, a 0.8 percent difference) than non-owners. It

is not recommended that any important conclusions be based

on these differences.

Demographic Analyses:

Demographic data at the All Foods level are provided in

Appendix C. The title page of Report A lists all

demographic arrangements of the data reported by MRCA.

Corresponding data for All Foods were provided by the

contractor in their Report B.

The data for Household Income, Household Size and

Seasonal Totals were selected for analysis as being of

potential interest for present DOE impact analysis programs.

The data given in Table 10 are derived from Appendix C by

dividing the event counts by the particular numbers of

households involved, yielding average events per household

over a 14-day period. Caution against undue refinement is

advised in interpreting these data because unusual behavior

by one or two households could distort results, especially

for some of the less populous cells. The data were examined

for either the presence or absence of a systematic

relationship with respect to the independent factor, since

an indication either way may be useful in planning later

work.

Income level

No systematic variation of Servings as a function of

income group is apparent unless the generally lower figures

for the top income group might indicate more eating away

from home. Eatings rise with income, showing little

variation from the $10 000 to $25 000 income levels, and

then a decline above $25 000.

Household Size:

Servings, Eatings and Eatings per Serving are smallest

for one-person households. Servings rise slowly with

increasing household size. Eatings rise in almost direct

proportion to household size.

- 17 -
Table

10.

Total

Servings

and

Eatings

per

household

(HH),

all

foods,

by

HH

incone,

HH

size

and

season. *

CO S£ 3 ®

g.8

wI—

I 8

-P ^

•S

00 o 00 oo CM oo r- 00 uo oo in

p 00 Cl oop • • • • • • • • • • • • in rH Cl Cl p 00 00 p oo 00 00 p 00 o 00 rH oo in Cl O Cl p p oo 1—

p p Cl in rH OM p rH 1—

rH rH CN rH rH rH CN oo rH rH rH rH CN •—1

00 O'- in CN in «H CN in CN in CN CN i"- CN • • • • • • • • • • • • 00 in in oo o p p in 00 O'- p in in o P o V in CN Cl in p in 00 N1 rH p 00 00 in ID O' rH rH rH <N rH rH rH •H CN oo rH rH rH i—1 rH rH

rH o CN rH in Cl CN

m in tfp 00 ID in • • • • • • • • • • • • rH p p in rH CN o 00 i—

rH CN o in 00 rH 00 o

Cl 00 o p sF in in CN CN oi in in

p

m in rH rH CN rH rH rH 1 1 CN CN rH rH I—

rH rH rH 8 8 oo -vf CN CN o M § • • • • • • 00 00 r- LO 8-S rH rH rH rH rH

in rH rH 00 in 0"

p "=3* 00m • • • • • in CN in rH in Cl CN in 00 m rH CN CN rH rH rH rH rH rH

W

73 Q) 1 i

CN rH CN cr>O in oo CN CN CN 00 oo in in CNp 00 • • • • • • • • • • • • rH in 00 oo p oi «sF rH 00 Cl rH •^F oo 00 ID o V

Cl i"' 00 00 00

p 00p

p 00 rH 00 CO

p in o 00 rH rH

rH CN CN in CN Cl P in in rH Cl P- in 00

p 00p • • • • • • • • • • • • r- in 'st> LO in CN Cl p p p v co 1—

p in -tf p p 00 Cl 00 P 00 in p o 00 00 Cl 00 p 00 00 rH p o o in CN rH O CN p- 00 00 o oo 00 in Cl o • • • • • • • • • • • • rH p p m in 00 Cl LO rH ID oo in o 00 in m p p 00 p in p in in ci 00 P- 00 p p p p

•^f CN CN rH o 00p ^f 00 00 in P CN

m CN "S’p • • • • • • • CN in o 00 Cl p 00 in p rH in 00 O ID P rH 00 rH rH rH rH rH

in

pp oop in in

p 00p Cl in in P Cl in rH rH CN CN a\ rH oo 00 Cl CN CN rH CN Cl

oo oo in o oo I vo

<-{ cn oo |Ci

H

M (NH IlD

(N! ro

H |Cl

p ^ in cilin

(N (N

M i—I |Ol

<U

W

g

a

•H

O

W

MI * B* HrU +

in 3

tf

18

*Entries

for S

and E

are

HH

averages

for

14

days
Season

The cooking and the eating of cooked foods is least for

both owners and non-owners during the summer months. Owners

and non-owners did not display any consistent pattern for

Eatings and Servings in the other seasons.

DISCUSSION

As described in Tables 1 and 2, MWO-owners behaved

about the same as non-owners with respect to the total

numbers of Eatings and Servings they cook or heat.

Leftovers were eaten as often in both types of households.

Considering overall frequencies of use, owners used MWO's

proportionately more often than other devices when preparing

leftovers

.

Owners of MWO's rarely used their MWO's exclusively for

preparing a given type of food. Instead, for most foods

(approximately 90 percent of all Eatings and Servings) , nonMWO cooking devices were selected. Several foods were

prepared in MWO ' s fewer than ten times by the ejitire group

of 96 MWO households, suggesting some amount of

experimenting with MWO's.

Overall, only 10 percent of the cooked or heated food

eaten in a MWO-household was prepared in an MWO. Roughly 10

percent of all household cooking tasks were displaced from

conventional devices by MWO's.

One-third of all food types cooked or heated in a MWOhousehold were never prepared in a MWO by any of the 96

households. MWO's supplemented but did not replace

conventional ranges and other cooking devices.

Manufacturers and MWO cookbooks have emphasized the

wide variety of foods that can be acceptably prepared in

MWO's, but actual usage rates in this survey did not

approach these potentials.

The results of the survey reported here do not support

the hypothesis that MWO owners cook or eat less than nonowners, nor is there evidence of an important difference in

food selection between owners and non-owners. The more

supportable hypothesis is that food quantities and types are

the same for owners and non-owners and, lacking positive

evidence to the contrary, that average annual cooking energy

-19 -
output requirements are also about the same. Energy input

requirements may differ, however, depending on the relative

efficiencies and usages of the various cooking devices.

It is emphasized that the data used in this report were

collected in 1975 and hence involved MWO ' s with model years

no later than 1975. MWO ' s have undergone considerable

refinement since then and their usage may (or may not) be

changing, as well. Replication of the MRCA survey for a

later year would be informative on this point.

- 20 -
REFERENCES

1. Public Law 94-163, Energy Policy and Conservation Act,

December 22, 1975.

2. Public Law 94-385, Energy Conservation and Production

Act, August 14, 1976.

3. Hoel, Paul G. , Elementary Statistics , John Wiley & Sons,

Inc., New York, 1966.

4. Department of Energy, Final Energy Conservation Test

Procedure;? ; Conventional Ranges , Cooking Tops , Ovens

Microwave Ovens , Microwave/Conventional Ranges , Furnaces and Vented and Unvented Home Heating Equipment , Federal Register, Vol. 43, No. 91, May 10, 1978.

- 21 -
APPENDIX A. DEMOGRAPHIC CHARACTERISTICS AND

COMPARISONS OF THE SAMPLED HOUSEHOLDS

- 22 -
Table Al. Selected characteristics for the U.S. population

and the sample of 2000 households used for the

Fifth MRCA Menu Census.

Demographic

Characteristic

(As per MRCA

criteria)

U.S. Census

Households

Percent

Fifth Menu

Census Sample

Percent

Census Region

Northeast

North Central

South

West

Metro Area Size

Farm

Under 2 000

2 500- 49 999

50 000-249 999

250 000-499 999

500 000-999 999

Over 1 million

Household Income

Under $4 000

$ 4 000-$ 6 999

$ 7 000-$ 9 999

$10 000-$14 999

$15 000-$24 999

Over $25 000

24.3 24.7

27.6 27.4

30.7 30.3

17.4 17.6

4.1 5.4

11.7 11.0

10.8 11.7

7.8 8.0

10.2 9.7

12.7 12.1

42.7 42.1

17.5 14.1

15.4 17.1

14.6 15.8

22.6 22.8

22.1 23.7

7.8 6.5

Head-of-Household

Education

Under 9 years

9-12 years

Over 12 years

23.4

48.4

28.2

16.7

45.5

37.8

Housewife

Employed

Not employed

35.0 36.9

65.0 63.1

- 23 -
Table Al. Selected characteristics for the U.S. population

and the sample of 2000 households used for the

Fifth MRCA Menu Census. (continued)

Demographic

Characteristic

(As per MRCA

criteria)

U.S. Census

Households

Fifth Menu

Census Sample

Percent j Percent

Household Size

1 person 19.1 18.7

2 persons 30.8 31.4

3-4 persons 32.6 32.4

5 or more persons 17.5 17.5

Head of Household

Occupation

White collar 32.5 38.4

Blue collar 35.1 32.0

Farmer 2.8 2.7

Not a worker 29.6 26.9

Number of Children

None 55.3 55.2

Under 6 years 10.7 9.8

6-12 years only 7.0 7.4

13-17 years only 8.8 8.5

Under 6, & 6-12 6.8 8.2

Under 6, & 13-17 1.0 8.2

6-12, & 13-17 8.3 0.4

All 3 ages 2.1 1.7

Race

White 88.7 91.9

Non-white 11.3 8.1
Table Al. Selected characteristics for the U.S. population

and the sample of 2000 households used for the

Fifth MRCA Menu Census. (continued)

Demographic

Characteristic

(As per MRCA U.S. Census Fifth Menu

criteria) Households Census Sample

Percent Percent

Persons by Age & Sex

Under 2 Years

Male 2.0 1.2

Female 1.9 1.3

2-5 Years

Male 3.6 3.7

Female 3.4 3.2

6-12 Years

Male 6.2 7.3

Female 5.9 6.8

13-17 Years

Male 4.9 5.0

Female 4.8 4.9

18-24 Years

Male 6.4 4.2

Female 6.2 4.3

25-44 Years

Male 12.3 12.4

Female 12.5 13.5

45-54 Years

Male 5.2 5.1

Female 5.6 6.3

55-64 Years

Male 4.3 3.8

Female 4.9 5.3

65 & Older

Male 4.1 4.2

Female 5.8 7.5

Total Males 49.0 46.9

Total Females 51.0 53.1

- 25 -
Table A2. Comparison of MWO and non-MWO households

on the basis of demographic characteristics.

Demographic

Households Owning

Microwave Ovens

Households Not Owning

Microwave Ovens

Characteristic

(As per MRCA

Households

in Sample

Persons

in Sample

Househc

in Same

>lds

)le

Persons

in Sample

criteria) Number % Number Q.

*o Number O.

*6 Number O.

*o

Total Households 96 100.0 260 100.0 96 100.0 260 100.0

Census Region

Northeast 15. 15.6 46 17.7 15 15.6 46 17.7

North Central 32 33.3 89 34.2 32 33.3 91 35.0

South 29 30.2 82 31.5 29 30.2 78 30.0

West 20 20.8 43 16.5 20 20.8 45 17.3

Metro Area Size

Farm 3 3.1 13 5.0 4 4.2 14 5.4

Under 2 500 9 9.4 27 10.4 7 7.3 23 8.8

2 500- 49 999 13 13.5 38 14.6 13 13.5 35 13.5

50 000-249 999 4 4.2 12 4.6 4 4.2 12 4.6

250 000-499 999 10 10.4 28 10.8 11 11.5 30 11.5

500 000-999 999 9 9.4 19 7.3 10 10.4 22 8.5

Over 1 million 48 50.0 123 47.3 47 49.0 124 47.7

Household Income

Under $4 000 10 10.4 14 5.4 6 6.3 8 3.1

$ 4 000-$ 6 999 13 13.5 25 9.6 17 17.7 37 14.2

$ 7 000-$ 9 999 13 13.5 39 15.0 17 17.7 41 15.8

$10 000-$14 999 22 22.9 69 26.5 23 24.0 67 25.8

$15 000-$24 999 30 31.3 91 35.0 27 28.1 84 32.3

Over $25 000 8 8.3 22 8.5 6 6.3 23 8.8

Head-of-Household

Education

Under 9 years 8 8.3 16 6.2 13 13.5 31 11.9

9-12 years 43 44.8 117 45.0 37 38.5 97 37.3

Over 12 years 45 46.9 127 48.8 46 47.9 132 50.8

Housewife

Employed 47 49.0 114 43.8 47 49.0 114 43.8

Not employed 49 51.0 146 56.2 49 51.0 146 56.2

Household Size

1 person 21 21.9 21 8.1 17 17.7 17 6.5

2 persons 32 33.3 64 24.6 33 34.4 66 25.4

3-4 persons 32 33.3 114 43.8 37 38.5 129 49.6

5 or more persons 11 11.5 61 23.5 9 9.4 48 18.5

- 26 -
Table A2. Comparison of MWD and non-MWO households

on the basis of demographic characteristics, (continued)

Danographic

Households Owning

Microwave Ovens

Households Not Owning

Microwave Ovens

Characteristic

(As per MRCA

Househc

in Sami

Dlds

Die

Persons

in Sample

Households

in Sample

Persons

in Sample

criteria) Number % Number Q, Number % Number o.“o

Head of Household

Occupation

White collar 47 49.0 126 48.5 45 46.9 124 47.7

Blue collar 29 30.2 98 37.7 31 32.3 98 37.7

Farmer —

— — — 2 2.1 8 3.1

Not a worker 20 20.8 36 13.8 18 18.8 30 11.5

Number of Children

None 57 59.4 98 37.7 56 58.3 101 38.8

Under 6 years 8 8.3 29 11.2 14 14.6 48 18.5

6-12 years only 8 8.3 36 13.8 5 5.2 18 6.9

13-17 years only 11 11.5 39 15.0 7 7.3 26 10.0

Under 6, & 6-12 6 6.3 29 11.2 10 10.4 45 17.3

Under 6, & 13-17 — — — — — — — —

6-12, & 13-17 5 5.2 23 8.8 4 4.2 22 8.5

All 3 ages 1 1.0 6 2.3 — — — —

Race

White 90 93.8 244 93.8 90 93.8 243 93.5

Non-white 6 6.3 16 6.2 6 6.3 17 6.5

Season of Diary

Suhmittal

Jan-Mar 1975 27 28.1 70 26.9 24 25.0 73 28.1

Apr-Jun 1975 24 25.0 71 27.3 26 27.1 65 25.0

Jul-Sep 1975 26 27.1 66 25.4 17 17.7 41 15.8

Oct-Dec 1975 19 19.8 53 20.4 29 30.2 81 31.2

Religion

Protestant 36 37.5 88 33.8 32 33.3 89 34.2

Catholic 11 11.5 36 13.8 13 13.5 39 15.0

Jewish 4 4.2 17 6.5 2 2.1 6 2.3

Other — — — — 2 2.1 3 1.2

None — — — — 1 1.0 1 0.4

Economic Class

High 25 26.0 79 30.4 24 25.0 81 31.2

Upper middle 30 31.3 91 35.0 21 21.9 60 23.1

Lower middle 16 16.7 45 17.3 28 29.2 74 28.5

Low 25 26.0 45 17.3 23 24.0 45 17.3

Household Head

Male, spouse present 70 72.9 226 86.9 72 75.0 221 85.0

Male, no spouse 1 1.0 1 0.4 — — — —

Female, no spouse 25 26.9 33

-27-

12.7 24 25.0 39 15.

0
Table A2. Comparison of MWO and non-MSO households

on the basis of demographic characteristics, (continued)

Demographic

Households Owning

Microwave Ovens

Households Not Owning

Microwave Ovens

Characteristic

(As per MRCA

Households

in Sample

Persoi

in Samj

is

Die

Households

in Sample

Persons

in Sample

criteria) Number % Number e.'o Number % Number %

Persons by Age & Sex

IMder 2 Years

Male 2 2.1 2 0.8 3 3.1 3 1.2

Female 3 3.1 3 1.2 6 6.3 6 2.3

2-5 Years

Male 9 9.4 9 3.5 11 11.5 13 5.0

Female 7 7.3 7 2.7 11 11.5 11 4.2

6-12 Years

Male 15 15.6 21 8.1 12 12.5 12 4.6

Female 14 14.6 17 6.5 12 12.5 15 5.8

13-17 Years

Male 8 8.3 8 3.1 5 5.2 5 1.9

Female 15 15.6 16 6.2 11 11.5 16 6.2

18-24 Years

Male 11 11.5 11 4.2 7 7.3 7 2.7

Female 11 11.5 11 4.2 7 7.3 7 2.7

25-44 Years

Male 38 39.6 38 14.6 41 42.7 41 15.8

Female 40 41.7 40 15.4 47 49.0 48 18.5

45-54 Years

Male 10 10.4 10 3.8 9 9.4 9 3.5

Female 18 18.8 18 6.9 15 15.6 15 5.8

55-64 Years

Male 11 11.5 11 4.2 12 12.5 12 4.6

Female 14 14.6 14 5.4 14 14.6 14 5.4

65 & Older

Male 9 9.4 9 3.5 10 10.4 10 3.8

Female 15 15.6 15 5.8 16 18.7 16 6.2

Total Males 75 78.1 119 45.8 77 80.2 112 43.1

Total Females 95 99.0 141 54.2 96 100.0 148 56.9

- 28 -
Table A2. Comparison of MWO and non-MSO households

on the basis of demographic characteristics. (continued)

Demographic

Households Owning

Microwave Ovens

Households Not Owning

Microwave Ovens

Characteristic

(As per MRCA

Househ<

in Sam]

aids

ale

Persoi

in Sam]asale

Households

in Sample

Persons

in Sample

criteria) Number % Number % Number % Number o.o

Persons on Diet by

Age & Sex

Under 18 Years

On diet

Male

Female 9 9.4 9 3.5 7 7.3 9 3.5

No diet

Male 30 31.3 40 15.4 24 25.0 33 12.7

Female 28 29.2 34 13.1 26 27.1 39 15.0

18 & Over Losing

Male 12 12.5 12 4.6 12 12.5 13 5.0

Female 30 31.3 31 11.9 23 34.4 34 13.1

18 & Over Watching

Male 3 3.1 4 1.5 1 1.0 2 0.8

Female 6 6.3 6 2.3 9 9.4 9 3.5

18 & Over Gaining

Male 1 1.0 1 0.4

Female — — — — 1 1.0 1 0.4

18 & Over Medical/

Health

Male 11 11.5 11 4.2 7 7.3 7 2.7

Female 13 13.5 13 5.0 11 11.5 11 4.2

18 & Over None

Male 50 52.1 51 19.6 55 57.3 57 21.9

Female 48 50.0 48 18.5 45 46.9 45 17.3

Total

Male 75 78.1 119 45.8 77 80.2 112 43.1

Female 95 99.0 141 54.2 96 100.0 148 56.9

- 29 -
APPENDIX B. CONTINGENCY TABLES

Contingency tables are arrays of numbers that subdivide

some total number of events into cells that indicate the

observed numbers of events, say Servings or Eatings, having

combinations of properties or attributes. These properties

range over all possibilities within each classification

system. For example, MWO-owners and non-owners would define

all possibilities with respect to the MWO ownership

attribute. Household size and food type are examples of

other attribute systems useful in categorizing the same

events. The analyses in this report are limited to "twoway" tables, meaning that the events are allocated according

to only two attribute systems in each case. Higher order

tables (three-way, four-way, etc.) are possible, with the

analysis principles remaining the same.

Contingency analysis is a formal method to test for the

presence or absence of association (not causation) among the

attribute systems. The findings provide guidance on the

rejection or acceptance of the "null hypothesis," H0 / meaning that the attribute systems do, or do not, display

association. For example, do owners eat disproportionately

more leftovers than non-owners? The data in the following

table were taken from Table 1.

MWO Non- Row

Eatings Owners Owners Totals

First Time

Leftovers

Column Totals

15 507 15

(15 501) (15

1 508 1

(1 514) (1

17 015 17

(17 015) (17

623 31 130

629) (31 130)

532 3 040

526) (3 040)

155 34 170

155) (34 170)

X

2 = 0.048, p

- 83%, 1 degree of freedom (df)

(X

2 calculated without rounding of expected values)

The upper numbers in each pair in the table are the

actual observations. The lower numbers, in parentheses, are

the values that would be "expected" if one only knew the row

and column totals and assumed that there was no association

between the two attribute systems. The Chi-square (X

2

) statistic is determined by

- 30 -
x 0.048. 2 = (Expected^

^ - Observed

Row, Columns

(i, j)

Expected

1 / J i/l

The number of degrees of freedom (df) is the number of

values in the table that could be varied independently,

while holding the row and column totals fixed. Not counting

these totals, only one of the other values may be varied in

this sense, and having chosen a value, the other entries are

determined. Hence, df = 1.

Reference to a table of X

2 statistics shows that

differences between expected and observed results at least

as large as this could have occurred roughly 83 percent of

the times such an experiment was run, when there is really

no difference in the populations from which these samples

originated. While the investigator must decide for himself,

based on the consequences of being wrong, it appears

advisable in this case to accept the null hypothesis —there

is no association between attributes under consideration.

That is, there is no statistically supportable difference

between owners and non-owners with respect to the

proportions of first time and leftover eatings.

- 31 -
APPENDIX C. HOUSEHOLD AND MEAL CHARACTERISTIC

PROFILES FOR MWO-OWNERS AND NON-OWNERS

- 32 -
FIFTH NATIONAL HOUSEHOLD MENU CENSUS

JANUARY THRU DECEMBER 1975 — ANNUAL SUMMARY —

REPORT TO

NATIONAL BUREAU OF STANDARDS*

INDEX

REPORT - A - FOODS

Description of User Groups Report I.D. No.

Report A - OWNER - IN MWO - ALL FOODS 7303 - 01 - LEFTOVERS - 02

- LIQUIDS - 03

- ANIMAL PROTEIN - 04 - FRUITS & VEGS. - 05

- BAKED GOODS - 06

- HOT DISHES - 07 - RAW/SCRATCH - 08 - CONVENIENCE FDS

.

- 09 - FROZEN FOODS - 10

** Report A - OWNER - CONV. OVEN - ALL FOODS 7303 - 11 - LEFTOVERS - 12 - LIQUIDS 13

- ANIMAL PROTEIN - 14 - FRUITS & VEGS. - 15 - BAKED GOODS - 16 - HOT DISHES - 17 - RAW/SCRATCH - 18

.- CONVENIENCE FOODS 19 - FROZEN FOODS w. 20

** Report A - NON OWNER - CONV. OVEN - ALL FOODS 7303 — 21 - LEFTOVERS - 22

- LIQUIDS 23 - ANIMAL PROTEIN - 24

- FRUITS & VEGS. - 25 - BAKED GOODS - 26

- HOT DISHES 27 - RAW/SCRATCH - 28

- CONVENIENCE FDS. - 29

- FROZEN FOODS — 30

*Data summaries only for report I.D. numbers 7303-01, -11, and -21

are included in this report.

**"Conv. Oven" should read "Not in MWO."
Headnotes for Tables C-l, C-2, C-3 and C-4.

Index Times Served = 100 x Total HH

Total Servings X

HH ' s Serving

Serving

Total HH „ Eatings Index No. of Eatings = 100 x —-—^ X

— . ^ T TTT _

. ^ Total Eatings HH Serving

or, where appropriate.

Total Eaters

= 100 x -

-—5- x Eatings

Total Eatings Eater Sample Size

C.M. = Carried Meals (e.g., bag lunches prepared at home;

DK = Don ' t know

- 34 -
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tu S3 _| < A a: UJ •* ? * CO A -t A 1— A UJ V3 A X >- o X 2 r • X UJ t- UJ o IU « A UJ _J 1- r, y S UJ n q i/i > h 1/3 > x 5- Q _l 00 u _J

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APPENDIX D. PERMISSION TO RELEASE RESTRICTED DATA

The letter in this appendix from MRCA to NBS is the

written release for publication of the particular data in

this report for which MRCA reserved limited rights in data.

The page numbers in the letter do not correspond exactly to

those in the published report because of pagination changes

between the version that MRCA reviewed and the present

report

.

The contractor did not declare Limited Rights in Data

on this contract with respect to MWO candidate foods (Report

A) , but did reserve these rights with respect to the "all

foods" data (Report B) . The contract between MRCA and NBS

includes the following section.

Article X - Limited Rights in Data

1. Notwithstanding Clause 3 of the additional general

provisions PD-GP-7A (1-73) of this contract/

because of the confidential nature of certain data

to be made available by the Contractor hereunder,

the Government (NBS) will take all reasonable

precautions not to disclose or otherwise make

available to any other firm, person or

corporation, any report, analysis or other data,

made available hereunder, or extracts therefrom,

without the prior written consent of a duly

authorized officer of the contractor's firm.

The Contractor agrees that such consent will not

be withheld where disclosure is of data at a reasonably high level of aggregation, such as

Total Baked Foods, Total Hot Dishes, Total Frozen

Prepared Dishes, and the like.

2. Provided that only the data to which limited

rights are to be asserted pursuant to paragraph 1

above are marked with the legend below:

LIMITED RIGHTS LEGEND

Contract No. 7-35713

Contractor: Market Research Corporation of America

624 South Michigan Avenue

Chicago, Illinois 60605

- 51 -
The limited rights data contained herein shall

not, without the written permission of the above

Contractor, be used, released or disclosed in

whole or in part outside the National Bureau of

Standards

.

This legend shall be included on any reproduction

hereof

.

NBS has received written permission to release for

public distribution all data from Report B contained in this

NBS report.

- 52 -
RC

Market Research Corporation of America

August 24, 1978

Dr. John V. Fechter

National Bureau of Standards

Department of Commerce

Human Factors Section 441.02

Room A353, Bldg. 220

Washington, D.C. 20234

Dear John:

Thank you for sending to me a draft report dated August 8, 1978 titled

"Houehold Microwave Oven Use", written by Alan D. Davies and John V. Fechter,

and for pointing out those sections of this draft which use data provided

to you under Contract #7-35713, Modification No. 1, contained in Report B,

which is subject to the non-disclosure provisions of this Contract.

Pursuant to your request, permission is hereby granted by MRCA to the National

Bureau of Standards to disclose to the public only that information, data, and

copies of actual tables already incorporated into the draft copy of the report

which you had sent to me.

This authorization for disclosure covers specifically the information shown

from Report B in Table 1 on page 11; in Table 2 on page 14; in Table 3 on page 16;

in Table 4 on page 19; in Table 5 on page 20; in Table 6 on page 21; in Table 7 on page 23; in Table 9 on page 25; in Table 10 on page 27; in the Contingency

Table of Appendix B on page 42; the Demographic Profiles Table C-2 covering

all foods cooked or heated by MWO owners, but not in the Microwave Ovens, pages

51, 52, 53, and 54; and the Demographic Profiles for all foods cooked or heated

by MWO-owning households shown in Table C-3, pages 55, 56, 57, and 58; and the

Demographic Profiles of all foods cooked or heated by non-owners of Microwave

Ovens, shown in Table C-4, pages 59, 60, 61, and 62.

Since Tables C-2, -3, and -4 contain the non-disclosure legend of this Contract,

and since the information and data shown in the tables sited above are also

subject to the same non-disclosure provisions, a copy of this letter of authorization to disclose this material to th public should be incorporated into your

report.

Sincerely yours

IJA:mak

624 South Michigan Ave.. Chic ago. III. 60605. (312) 939-1500
US 1 II 1' F . ('» l . I WM . BIBLIOGRAPHIC DAT A

stif r t

I. IM'IUli A I ION OU KI.PUHT NO.

KTilR 7°- 1,719

2. Gov’t Accession

No.

4. T1 11.1 AND M MU I I 1.1.

HOUSEHOLD MICROWAVE OVEN USE

7. AUTiioiu^^ n ^ Davies and John V. Fechter

9. PERFORMING ORGANIZATION N A ME AND ADDRESS

NATIONAL BUREAU OF STANDARDS

DEPARTMENT OF COMMERCE

WASHINGTON, D.C. 20234

12. Sponsoring Organization Name and Complete Address (Street, City, State, ZIP

)

National Bureau of Standards and

Office of Conservation

Department of Energy

Washington, D.C. 20461

3. Recipient’s Accession N.

5. Publication Date

6 . Performing Organization Code

8 . Performing Organ. Report No.

10. Protect/ Task/ ^ork Unit No. 7624422

11. Contract/ Grant No.

13. Type of Report dr Period Covered

Final

14. Sponsoring Agency Code

15. SUPPLEMENTARY NOTES

16. ABSTRACT (A 200-word or less (actual summary of most significant information. If document includes a significant

bibliography or literature survey, mention it here.)

The National Bureau of Standards (NBS) has been reccrnmending test methods for

measuring the energy efficiency of major household appliances. Part of this

work involved comparing the usage of microwave ovens (MWO’s) with that of other

products for cooking or heating foods.

Fran a 1975 national survey of 2000 households. Market Research Corporation of

America selected 96 households in which an MHO had been used to prepare foods (r '70 owners) , and a damographically matched set of 96 non-owner households. Data on Servings (dishes prepared) and Eatings (persons partaking of a Serving) were provided

under contract to NBS. The main results were:

o There was little difference between the owner and non-owner households in

terms of total Eatings or Servings or in the proportions of leftovers eaten,

o In owner households, M/O 1 s accounted for approximately 10 percent of the

Servings and 9 percent of the Eatings.

o Leftovers accounted for 9 percent of the Eatings for both groups, and for

11 percent of owner Servings and 9 percent of non-owner Servings,

o MWO’s were used by owners for 26 percent of leftover Servings and 23 percent

of leftover Eatings.

17. KEY WORDS (six to twelve entries; alphabetical order; capitalize only the first letter of the first key word unless a proper name; separated by semicolons)

Appliance efficiency; consumer survey; cooking and heating; energy; food preparation;

leftovers; microwave ovens

|18. AVAILABILITY I

1 Unlimited

For Official Disuibut ion. Do Not Release to NT1S

1 1 Order From Sup. of Doc., U.S. Government Printing Office

Washington, D.C. 20402, SD Stock No. SNPOMlOj

OtJcr From National Technical Information Service (NTIS)

Springfield, Virginia 22IS1

19. SECURITY CLASS 21. NO. OF PAGES

(THIS REPORT) i

i 1 UNCLASSIFIED

20. SECURITY CLASS

(THIS PAGE)

UNCLASSIFIED

22. Price

UJCOMM-DC e«OJO-