Manual of Food Codes in Numerical Order for Household Food
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.. , i CFE(ADM.)-336 UNITED STATES DEPARTMENT OF tGRICULTURE CONSUMER AND FOOD ECONOMICS INSTITUTE MANUAL OF FOOD CODES IN NUMERZC~L ORDER FOR HOUSEHOLD FOOD CONSUMPTION PHASE OF THE 1977-78 NATIONWIDE FOOD CONSUMPTION SURVEY CONTENTS PAGE MILK EQUIVALENT ............................................................. 1 FATS AND OILS ............ ................................................... e FLOUR AND OTHER CEREAL PRODUCTS ............................................. 11 BAKERY PRODUCTS ....................................... ...................... 21 MEAT ........................................................................ 38 POULTRY. FISH. SHELLFISH .................................................... 6B EGGS ........................................................................ 85 SUGARS. SWEETS .............................................................. 86 POTATOES. SWEETPOTATOES ...... ; .............................................. 93 FRESH VEGETABLES (INCLUDE HOME PROCESSED) ................................... 97 FRESH FRUITS {INCLUDE |~O~;Z FROCESSED) ....................................... 105 COMMERCIALLY CANNED VEGETABLES AND FRUITS ................................... 111 COMMERCIALLY FROZEN VEGETABLES AND FRUITS ................................... 117 dUICES. VEGETABLE AND FRUIT ................................................. 121 DRIED VEGETABLES AND FRUITS ........................... •...................... 125 BEVERAGES ................................................................... 128 SOUPS. SAUCES. GRAVIES ...................................................... 132 NUTS. PEANUT BUTTER. CONDIMENT5 ............................................. 139 MIXTURES, BABY FOOD MIXTURES ................................................ 144 ..'.. / LIST OF MAdOR FOOD GROUPS AND THEIR CODES 1. MARKETING GROUP CODE (1ST TO 3RD DIGITS OF CODE) MILK EOUIVALENT ................ 40- POTATOES, SWEETPOTATOES .... 48- SOUPS. SAUCES. GRAVIES .. 56- FRESH FLUID MILK ............. 401 FRESH .................... 481 READY-TO-SERVE .. ...... 561 PROCESSED MILK ............... 402 COMMERCIALLY CANNED ...... 482 CONDENSED.SEMICONDENSED 562 CREAM ........................ 403 CO~'MERCIALLY FROZEN ...... 483 FROZEN CONDENSED ...... 563 FROZEN DESSERTS WITH MILK .... 404 DEHYDRATED ............... 484 FROZEN READY-TO-SERVE . 564 CHEESE ....................... 405 CHIPS, STICKS, SALAD ..... 485 DEHYDRATED ............ 565 DAIRY-BASED DIPS ............. 406 FRESH VEGETABLES ........... 49- NUTS, CONDIMENTS ........ 57- FATS AND OILS .................. 41- DARK GREEN ............... 491 NUTS. PEANUT BUTTER ... 571 TABLE FAT .................... 411 DEEP YELLOW .............. 492 CATSUP. CHILI SAUCE.ETC 572 SHORTENING ................... 412 TOMATOES ................. 493 PICKLES. RELISHES ..... 573 SALAD. COOKING OILS ......... 413 LIGHT GREEN .............. 494 LEAVENING AGENTS ..... 574 SALAD DRESSINGS .............. 414 OTHER VEGETABLES ......... 495 SEASONINGS (PURCHASES) 575 FLOUR. OTHER CEREAL PRODUCTS ... 42- FRESH FRUITS ............... 50- MIXTURES. BABY MIXTURES . 58- FLOUR OTHER THAN MIXES ....... 421 CITRUS ................... 501 READY-TO-EAT. FRESH ... 581 PREPARED FLOUR MIXES ......... 422 OTHER VITAMIN C-RICH ..... 502 CANNED. FROZEN ..... ... 582 BREAKFAST CEREALS ............ 423 OTHER FRUITS ............. 503 DRY ................... 583 OTHER CEREALS ................ 424 BABY OR dUNIOR ......... 584 COMMERCIALLY CANNED BAKERY PRODUCTS ................ 43- VEGETABLES AND FRUITS ..... 51- BREAD ........................ 431 VEGETABLES ............... 511 OTHER BAKED GOODS ............ 432 FRUITS ................... 512 MEAT ........................... 44- COMMERCIALLY FROZEN BEEF ......................... 441 VEGETABLES AND FRUITS ..... 52- PORK ......................... 442 VEGETABLES ............... 521 VEAL ......................... 443 FRUITS ................... 522 LAMB. MUTTON. GOAT ........... 444 VARIETY MEAT. GAME ........... 445 VEGETABLE AND FRUIT dUICES 53- LUNCH MEAT ................... 446 CANNED VEGETABLE ......... 531 MEAT SUBSTITUTES. EXTENDERS . 447 FROZEN VEGETABLE ......... 532 CANNED FRUIT ............. 533 POULTRY. FISH. SHELLFISH ....... 45- FROZEN FRUIT ............. 534 POULTRY ...................... 451 POWDERED FRUIT ........... 535 FISH. SHELLFISH .............. 452 FRESH FRUIT ........... ~.. 536 FRESH VEGETABLE .......... 537 EGGS (FRESH EQUIVALENT) ........ 46- FRkS, ........................ 461 DRIED VEGETABLES AND FRUITS 54- PROCESSED EGGS. SUBSTITUTES .. 462 VEGETABLES ............... 541 FRUITS ................... 542 SUGARS. SWEETS ................. 47- SUGARS ....................... 471 BEVERAGES .................. 55- SIRUPS. MOLASSES. HONEY ...... 472 COFFEE ................... 551 OELLIES. dAMS. PRESERVES ..... 473 TEA ...................... 552 CANDIES. COCOA. CHOCOLATE ......... 553 NONFRUIT TOPPINGS ....... 474 SOFT DRINKS .............. 554 MISCELLANEOUS SWEETS ......... 475 FRUIT ADES. PUNCHES ...... 555 ALCOHOLIC BEVERAGES ...... 556 C ( LIST OF MAdOR FOOD GROUPS AND THEIR coDEs--CONTINUED 2. NUTRITION GROUP CODE (8TH AND 9TH DIGITS OF CODE) MILK EQUIVALENT ........................ O- GRAIN PRODUCTS. ENRICHED. WHOLE GRAIN, MILK. FRESH, FLUIO. PROCESSED ........ 01 RESTORED. FORTIFIED .................. S- CREAM, ICE CREAM ..................... 02 FLOUR 51 CHEESE ............................... 03 CEREALS, PASTES ..................... 52 MILK. CREAM, CHEESE MIXTURES ......... 08 BREAD ............................... 53 OTHER BAKED GOODS ................... 54 MEAT. POULTRY, FISH .................... 1- MIXTURES AND SOUPS. MOSTLY BEEF .......... ........................ 10 ENRICHED GRAIN ...................... 58 BACON ANQS~LT PORK .................. 11 OTHER PORK ................. ; ......... 12 GRAIN PRODUCTS. NOT ENRICHED. WHOLE VEAL, LAMB, GAME, VARIETY MEATS GRAIN. RESTOREO, FORTIFIED .......... 6- OTHER THAN LIVER .................... 13 FLOUR ................................ 61 LIVER ................................ 14 CEREALS. PASTES ..................... 62 LUNCHEON MEATS. FRANKFURTERS ......... 15 BREADS .............................. 63 POULTRY .............................. 16 OTHER BAKED GOODS ................... 64 FISH AND SHELLFISH ................... 17 MIXTURES AND SOUPS MOSTLY UNENRICHED GRAIN .................... 68 OTHER PROI"~IN FOODS .................... 2- PLATE ME6LS WITH MAIN ITEM EGGS .......................... ~ ...... 21 MOSTLY GRAIN ....................... 69 DRY BEANS. PEAS, LENTILS ............. 22 NUTS. PEANUT BUTTER ................... 23 FATS AND OILS ......................... 7- MIXTURES AND SOUPS. MOSTLY MEAT. BUTTER .............................. 71 POULTRY. FISH. OR LEGUME ............ 28 MARGARINE ........................... 72 PLATE MEALS. MAIN ITEM MOSTLY MEAT, OIL AND SALAD DRESSINGS ............. 73 POULTRY. FISH. OR LEGUME ............ 29 LARD ................................ 74 VEGETABLE SHORTENING ................ 75 VEGETABLES ............................. 3- STARCHY VEGETABLES OTHER THAN POTATOES 30 SUGARS AND SWEETS ..................... 8- POTATOES (INCLUDES CHIPS. SALAD, SOUP) 31 SUGARS, SIRUPS. dELLIES. CANDIES .... 81 DARK GREEN ........................... 32 BEVERAGE POWDERS. ADES. PUNCHES. DEEP YELLOW (INCLUDES SWEETPOTATOES) 33 DRINKS WITH VITAMIN C ADDED ........ 82 TOMATOES ............................. 34 SOFT DRINKS. DESSERT MIXES. PREPARED OTHER VEGETABLES .............. ~ ...... 35 DESSERTS, COFFEE. TEA, COCOA ....... 83 MIXTURES AND SOUPS MOSTLY VEGETABLE .. 38 PLATE MEALS WITH MAIN 1TEM MISCELLANEOUS ......................... 9- MOSTLY VEGETABLE .................... 39 ALCOHOLIC BEVERAGES ................. 91 OTHER ITEMS W!TH NUTRITIVE VALUE .... 92 FRUITS ................................. 4" ITEMS FOR WHICH NO NUTRITIVE CITRUS ............................... 41 VALUE IS CALCULATED ................ 93 OTHER VITAMIN C-RICH FRUITS .......... 42 OTHER FRUITS ......................... 43 b ~ ".. .° * FOOD CODES ARE ASSIGNED TO INDIVIDUAL FOODSOR TO GROUPS OF SIMILAR ITEMS * * BASED ON FREOUENCY OF REPORTINGS. COMPARABILITY IN PRODUCT FORM AND/OR * * NUTRITIONAL CONTENT, OR IMPORTANCE AS A SOURCE OF ONE OR MORE NUTRIENTS. * * IN SOME INSTANCES, TRADE NAMES ARE USED AS EXAMPLES TO FACILITATE SELECTION * * OF APPROPRIATE CODES. LISTINGS OF FOOD BRANDS INCLUDED UNDER A FOOD CODE * * ARE NOT NECESSARILY ALL-INCLUSIVE. MENTION OF A TRADE NAME DOES NOT CON- * * STITUTE AN ENDORSEMENT OF THE PRODUCT BY USDA TO THE EXCLUSION OF PRODUCTS * * NOT MENTIONED. • V ) C PAGE ~1 40 MILK EQUIVALENT 401 FRESH FLUID MILK 4011 WHOLE MILK 401110101 100000 COW'S MILK.PURCHASED 401110201 100000 COW'S MILK.HOME PRODUCEO 401110301 100000 COW'S MILK,LOW SODIUM 401110401 100000 COW~S MILK,CONCENTRATED 401110501 100000 GOAT'S MILK 401110601 100000 FILLED MILK.ALL KINDS INCLUDE: NONFAT MILK SOLIDS AND VEGETABLE OIL 4012 BUTTERMILK 401210101 100000 BUTTERMILK 4oIa SKIM ~ILK 401310101 100000 SKIM AND NONFAT MILK INCLUDE: MILK WITH .5 PERCENT BUTTERFAT OR LESS 4014 LOWFAT MILK 401410101 100000 LOWFAT AND 2 PERCENT MILK INCLUDE: MILK WITH 1-2 PERCENT MILKFAT.SWEET ACIDOPHILUS.NOT SPECIFIED AS TO NONFAT MILK SOLzD ADDED 4015 YOGURT 401510201 100000 YOGURT.PLAIN INCLUDE: NOT SPECIFIED AS TO FLAVOR 401510301 100000 YOGURT,VANILLA OR COFFEE 401510401 100000 YOGURT.FRUIT 401510501 100000 YOGURT.DIET.ARTIFICIALLY SWEETENED FRUIT 4016 CHOCOLATE MILK.THICK SHAKES 401610101 100000 CHOCOLATE MILK INCLUDE: CHOCOLATE BEVERAGES NOT SPECIFIED AS