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Poverty: Methodological Approaches To Measurement

Table 1: The correlations between the amounts of food groups in the rational consumption standards and the consumer basket (CB) (Bulanova, 2019)

List of foods Standard CB standards for people over the working-age DifferenceKg CB standards for people of the working-age Differencekg
Bread products (bread and pasta in flour equivalent, flour, cereals, legumes) legumes 96 107.2 +11.2 134.3 +38.3
Legumes 3 6 +3 7.1 +4.1
Rice 7 5 - 2 6.1 -0.9
Other cereals 14 4 - 10 5.1 -9.9
Wheat bread 105 131.1
Rye bread 2 6.7
Pasta 8 8 0 9.1 +1.1
Potatoes 90 70 -20 88.2 -1.8
Cabbage, fresh and fermented 40 35 -5 32.6 -7.4
Cucumbers and tomatoes, fresh and pickled 20 4 -16 5 -15
Edible root crops 35 35 0 35 0
Other vegetables 30 30 0 42.6 +12.6
Fresh fruit 100 45 -55 60 -40
Sugar 24 22 -2 22.6 -1.4
Candy 1 1
Cookies 1 1
Beef 20 12 -8 13.1 -6.9
Pork 18 8 -10 10.4 -7.6
Lamb 0.2 0.4
Poultry 31 34 +3 35.1 +4.1
Fresh fish 22 27 +5 32.1 +10.1
Herring 1 1
Milk, kefir 108 65 -43 70 -38
Sour cream 3 2 -1 2 -1
Butter 2 3 +1 3.3 +1.3
Cottage cheese 19 6 -13 8 -11
Cheese 7 4 -3 4.5 -2.5
Eggs (pcs) 260 200 -60 211 -49
Margarine and other fats 1 1
Vegetable oil 12 10 -2 12.5 +0.5
Salt 4 2.9 -1.1 3.7 -0.3
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