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:

Scottish Health Survey, 2011

Variable Details

VariableUsbred08
LabelType of bread usually eaten
Question text What kind of bread do you usually eat? Is it... white, brown, granary, wheatmeal, wholemeal?
Responses
1 White 784
2 Brown, granary, wheatmeal 201
3 Wholemeal 176
4 SPONTANEOUS: (Wholemeal/white mix eg Best of Both) 388
5 SPONTANEOUS: (Does not have usual type) 110
6 (Does not eat any type of bread) 15
7 (Other bread that does not fit above codes) 15
-9 Refusal 2
-8 Dont Know 4
-2 Schedule not applicable 5362
-1 not applicable 2474
DisclaimerPlease note that these frequencies are not weighted.
LocationScottish Health Survey, 2011
Interviewer InstructionsCODE ONE ONLY. Soda Bread, Chollah = CODE 1; Wheatgerm, Wheatmeal, Granary, Rye, German, Highbran = CODE 2;
UniverseAdults aged 16 and over and children aged 0-15 years living in private households in Scotland, 2011.;National
SamplingMulti-stage stratified random sample
Study TypeRepeated cross-sectional study
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.