This site uses cookies

Some of these cookies are essential, while others help us to improve your experience by providing insights into how the site is being used.

For more detailed information please check our Cookie notice.

Necessary cookies

Necessary cookies enable core functionality. This website cannot function properly without these cookies.

Cookies that measure website use

If you provide permission, we will use Google Analytics to measure how you use the website so we can improve it based on our understanding of user needs. Google Analytics sets cookies that store anonymised information about how you got to the site, the pages you visit, how long you spend on each page and what you click on while you're visiting the site.

 

Variable

UK Data Service variable record for:

Health Survey for England, 2007

Variable Details

Variablefatcook
LabelSort of fat usually used for cooking
Question text What sort of fat or oil do you usually use for cooking or frying food? (tick one box)
Responses
1 Butter, ghee, lard, suet, solid cooking fat 167
2 Hard or soft margarine, half fat butter 59
3 Vegetable oil, eg Sunflower, olive, rape seed, mustard, pean 4332
4 Do not use oil or fat in cooking 306
5 Butter and marg combined 0
6 Butter and oil combined 16
7 Marg and oil combined 7
-9 Not answered (9) 25
-1 Item not applicable 4720
DisclaimerPlease note that these frequencies are not weighted.
LocationHealth Survey for England, 2007
UniverseAdults (aged 16 and over) and children (aged 0-15 years) in the general population, living in private households in England during 2007. A boost sample of children aged 2-15 was also included.;National
SamplingMulti-stage stratified random sample
Study TypeRepeated cross-sectional study. The survey is conducted annually.
UKRI logo

Funded by UKRI through the ESRC with contributions from our partners.

© 2024 UK Data Service
We are supported by the University of Essex, University of Manchester, Jisc, UCL and University of Edinburgh. We are funded by UKRI through the Economic and Social Research Council.