DGtslls of seiected child sat ‘AGE Yxmq ~ WY- ACM , xct~ F:zst Name “ Sex Acjegro~p Date of birth /’ N F 10/11 14/15 1 1 23 I 12 1 2 3 I , 3

L~SC other hcusanoid nenbers m relat~ofish~pto selected child

. 1 i \ IF “FATHER” IS WORKING ASS OF HIM: DNA No father llving there .. ;0 to Qll

i)..,.,Fa:hc: ?.ctl\X>-lr,c?. .... 9 titican I lust check what lS your/:roLrpartner’s ]ob? what do you/does he actually do?

PROBE JO to Qll FULLY m page 4 d

Employee ...... /’ Self employed ..... &– IF FATHEi7NOT WORKING

10 We you ...... PROBE ANOCODEONS ONLY

out of amploymcnt but seeking work ..... 1 out of employment because of sickness or injury but ~ntending to seek work ... 2 ask (a) and (h) s~ck or m] ured but NOT Intending to seek work ...... 3

None of these ...... 4 qo to Qll SPECIFY (full lnter- b-lev ITLI1 k r.qnlefil

iuS

- -(a) How many weeks have you/has he . bees away from w0rk7

Fscom B ASK (bJ ~WK

was ycur/h~s lob when In erp10~72ent?

CCCL!FATIOli

Emplcyee ...... SelI-e7ployed ...... law . 2 2 11 L)o:s ... (CHILG) ever ha$e sc-cai dm. ers ciur].ng tern time?

Yes ...... No ......

IF YES ,.. (a) On how many days each week *oes ... (CSILD) usually have - schcol d~rmzrs?

F.SCORDNO. OF DAYS ~ QU I

/ 12 Whacdd .... (CHILD) do for his/her mid-=J y meal most days of last (school) week?

Hadschml dinner ...... 1 T-k packed lunch ...... 2 Came home for lunch ...... 3 Went to hone of relat~ve or frlend ...... 4 went to cafe/take away ...... 5 Bought feed on the way to school 6 Other (SPECIFY)

Does not have m~d-day meal ...... 9

12 Dces .... (CHILD) nave milk at - school? Q13 Yes ...... 1 - ask (a) Q No ...... 2 - see note at botton of page

IF YES (a) How much do you pay for the mlik~ ?L3A Does not pay (free) .. 1 see note at bottom of page Pays th~s amocnt — ?l..euti

Period: each .iay.... each week ... —— kEii!E If heed of family IS d-~-!ployed/lcnq ter~ sLck/one pzrent: car~ on WLLn lnterv~ew and placing regardless.

Gth*r.~lsc refer to c~vt on prc,J~ouspzge 3 4 )

\ IF CHILD EVSR HAS SCHCOL DINNERS (Qll) Others . . Em .. - Sae Qls 14 DO you have to pay for school dlnr.erscr c= ya~ get tnen free~

Pays for school dinners ...... 1 ask (L)

Gsts thsm free ...... 2 go to (L1) ,. .*, 7 , IF PAYS (i] Does .... (CHILD) take money when (s)he stays to school dinner and choose what (s)he wants to buy from i+e scnool canteen, or Is the school meal prov~ded for a fi..iedprice> .2— .- Chcoses what (s)he wants to buy. . 1 go to (a) ‘t Fixed price meal ...... 2 go to (b)

IF GZTS DINNERS FRSE (IL) DO YOU give .... (CHILD) any money to spend at the school canteen? ?14:2 Yes ...... 1 No ...... 2 see Q15

(a) HOW much did you give him/ner to spend today at tne school canteen?

PJzcom — see 915 - ?I+tmt (b) what is the price of 4 a school meal at his/ --- her school? + RSCORD --J

IF CHILD BUYS FOOD ON WAY TO SCHOOL/AT CAFE (Q12) Others ...... DNA go to Q16

15 You mentmned that .... (CHILD)buys somethng out to eat at mid-day. How much did you give him/her today to spend on his/her m~d-day meal?

RECCJRDANOUNT IN PENCE_ (record 99P or over as 99) +15

5 . 4 \ ~ !6 Ale there any feds h,hlch.... (CHILD) doesn’t ) edc ~eca~se (s1ne doesn’t llke then?

IF fES. SPECIFY Yes ...... 1 t:o ...... 2

.. :,.

.

/ .

17 Are there any part~cular focds which .... (CHILD) does not eat fcr health or other reasons Qi? Yes ...... 1 SPECIFY No ...... 2 gc to Q18

Ford typs ileason

-—

. . . ,.

18 Does .... (CHILD) UsUallY take sugar m tea or coffee?

Yes, sugar inter ...... 1 fes, sugar ln coffee ...... 2 No, sugar In neither tea nor Coffel 3 i)cesnot drink tea or coffee ..... 41

19 120es.... (CHILD) usually have a breakfast befc:e he/she goes to schcml, or doesn’t he/she bother?

Usually has breakfast 1 D3esn’t cather ...... 2 Wnat ebout saturdays and Sundays, <*es .... (CHILD) us~ally have breakfast at heckends or doesn’t he/she bother>

Usually has breadast 1 Doesn’t bother ...... 2

[Tnenyou cook .rincemeator stews, do you skim t!!efat off the top befor~ serving the food out, or does your femilY prefer the fat left in the fo&d?

skims fat off ...... 1 prefer fat left in food ... 2

/ Wli&nyou make gravy, do you add thickening or additional flavoring?

PROMPT adds thickening...... 1 AS adds addlt~onal flavoring 2 NSCESSARY adds bdh ...... 3 Neither ...... 4

PiienYOU buv bread for the familv do yo; alwa~s buy one kind of - bread, or do you buy more than one kind of bread?

always buy one kind ...... 1 buys more than one kind ...... 2

r (a) wh~ch kind(s) of bread do you buy?

White ...... 1 CODE Hovis ...... 2 Au Wholemeal ...... 3 ‘i%AT Sluncea/PrOcea ...... 4 APPLY Otlher(sPECIFY)...... 5

24 What k~nd of mlk do You have?

(a) Any other kinds?

6 \ ?5 [:CWumd.~ng back to vhen .... [CHIN) was born. \ 2.inyau rer.erher, Las he/she born e~rl~er than expected>

1 JNCnot earlier ...... 2 (Volunteered) Not natural mother .. 3 only.... .- IF YES . (a) How many weeks early?

CODE TO NSAAEST WhOLE WEEK ------

26 How ❑uch-did (s)he we~gh at b~ Izh?

. . / ma @z t’ 1 Pounds ounce:

27 i!herewas .... (CHILD) born, I mean Ln which town end country?

RECORD ~WFAREST) TOWN SELOW, WITH COUNTRY. PSCGRD COIJITTF.YIF ABROAD

28 Can I just check then, how many ch~ldren have you had, I me= all thOse whO are l~v>ng now (no matter what age) plus any who have died but survived until the age of 5 including .... (CRILD)?

RSCORD .NUMSSR -----

IF MORE THAN ONE DNA Only one crdld .... +go to Q32 (a) Is .... (CHILD) YOU eldest child, or the second (or which)?

HSCORD BIRTH ORDER ----- qL8A

i -. ) Ir IXTSNDING TO ?CZA5L~ZAT SCWX)L ) DNA will measure Chiid at Iiom .. .. 29 Part of this sLrvey is to measure the nelq-t ard i.elcntcf all children in the sa~~le. .’-!he rer-s.re .... (C’-ILD’,‘s height and we>;-t at SCFOC17

Yes ...... No ...... 2 gc to Q31 I . ;ieoften find that there is a link between a child’s height and weight and the height of nls natural parents. Are you (and your husband) the natural pa$ents of .... (CHILD)?

Yes both are natural parents ...... 1 ./’ ,.- only Mother is natural ...... - 2 see below “1 only Father is natural ...... - 3 G)30 neither are natural parents ...... 4 see Q31

inchesI

Father’s height ~ 1- %G?Tm

Mother’s height _ r

Father’s weight

“=$=$” Mother’s weight a

.

I

8 9 IF h~~~ ~ JOB DNA Motrer not employed/no mother ...... x

!OJ told me earlier “&at you have a job. Can :,OUtell me what your (main) 3ob is~ h%at do you actually do? Q31 .’:. .

——

Employee...... / ..-/’0 Self employed . 2

32 On which days of the week do you ~sually work?

Monday ...... 1 hfltdK~@d CODE Tuesday ...... 1 Xil)c

RECORD ‘M NEARXST HOUR ----- .-., ? 34 What time do you usually leave home to go to work~

Ooes paid work at home ... 1 No usual time, varies a 10I 2 RECORD ‘rINSIF GIVEN (24hr Clock;_

35 And what time do you usually get home from work?

RECORD TIMS (24hr Clock)~ r bdKkj&

10 i I \ 36 Csfiyoa loaK at thLS CaZ5 and tell me khich zxo~Jnco-~ersL&J*tot-al NIX ~nco-,e (of yoa ?..-,d y:Jr spouse) usually ha~,e from all sources- tnat :s after ded~ctfon of tax ari natlo~al insc??ce, but including any pensions or benefits? ~.\ Weekly ,MoiVchlY

A E30 or less ...... f1300r less ...... A 1 B Over E30 - 40 ...... 0verf130- 173 ...... B 2 C Over 540 - SO ...... Over E173- 217 ...... c 3 DOver E5~- 6’2...... Over E217- 260 ...... D 4 E OV&< E60 - 80 ...... Over E260- 347 ...... E 5 Q3b . F Over E80 - 10J ...... Over E347- 433 ...... F 6 G Over E1OO - 125 ...... Over E433- 542 ...... G 7 Hover E125 - 150 ...... Over E542 - 65o ...... H 8 ZOver E150 ...... Over E650 ...... J 9

37 Can I just check are you currently receiving Fe.mIlyIncome Supplement (FIS)?

Yes ...... 1 No ...... 2 Q37

0 I # --” 38 And nave you or your husband drawn I Supplementary,Benefit .2=any tzme / m tne last 14 days?

Yes ...... 1 No ...... 2 Q3S t ‘r TO BE MmD OF CHILD

Nod can YOU tell roewhat you usually have to e.?tand drink In a day I startirc with when you get up and going riaht throuqh the day to the time IOU qo to bed> RECORD AP?R.O.<11.AWTIP’;S, FCX2DCESC31PTIONS. /’ /

/“’ In bed or before breakfast .’y. / ,/

,(

—.Breakfast . ,/’ ,/ / , i- (J Durlng the mOrnin% / /“

i ,.f / ,’

/ / ,,’ During the afterIIOOn ,‘

/ ,

. ., /[’ get home frOm schOOl + when you / i

tmrin th evenin

-#-

/

Before going to bed/in bed

12 )

) 1J ALL h!”OHA\= SCHCXILDIFWERS

txa others —

,2 on school days, what tire do you usually eat your main meal at sc.ml”

aw-l 41 What time do you leave for school m the morning?

. RSCORD + f 1- / r4?16rfs+%M

~ 42 C-Jyou ever buy sweets or snacks to eat on the way to, or back from, school?

Yes ...... No ......

43 When you are at school, do you evsr buy sweets, crisps or drnks at breaktne?

Yes ...... No ...... I

END OF PLRCEKENT SCHEDULE

13 12 -.

—— ...... ,., ...... , .,. . . . . ,, ,, ...... , ...... , . . ... , ...... , ...... , ,, ...... ,. . . ,...... ,. ,...... , ...... ,. . . Lo” m“ :~ ?i2

g, , m Yes ...... ask (a)

NO ...... go to Q5 F-wu~ — IF YES (a) On ncw rany scheol days, in tie last 7 days, were you off school? . RECOFD NO. OF DAYS 4D+CW?

5. Have you been to any parties Or had ‘y special meals m the past 7 tays? Yes ...... 1

NO ...... 2 /“ Are there any other unusual c~rcumstances I b“ which may have affected your eating hakmts during ‘be last 7 days? Yes ...... 1 E!W!P NO ...... 2 HSIGHT AND WEIGHT

INTERVIEWER NOTE OF ANY SPECIAL CIRCOM.=ANCES

I

14 15 1- .— l----!

BOYS CI.OTliES I ITEMS WGISY p~~ ,,~~~~1 ~21..G‘{=ICW3J ii{ILSTBEING ‘WSIGHSD

:alrof socks ...... 01 :ar.ts/brie..s ...... G: ;est,...... 03 ?’Shirt ...... 04 ;hlrt ...... 05 06 ‘ o rrOusers/leans ...... C6 ‘=Bra ...... sllp/Un~ersb~r~ ...... 07 Kilt ...... 07 03 Relt/braces ...... 0s vest ... .- ...... EIG”?e ...... C15 Jumper ...... - 09 ‘pshlrt ...... - lG Cardlgan ...... 10 ...... 11 Tie/cravat ...... 11 Sk>rt = Trousers ...... 12 someth~ng elSe nOt On 9elt ...... i3 l~st (SPECIFY) II Dress ...... 14 .mmDer...... 15 Cardlaan ...... 16 ! Walstccat/Gerkln ...... 17 ‘ I J something else not on [Q Ils.t(s?EcIFY) I

5 ~ 2 3 4 Mond5y ~ 2 3 4 Tvesday 1 2 5 4 Wednes2aY 1 1 2 3 4 Thursday 1 2 3 4 rrlday

16 / ~#j’ s GSchool Number w

Office of Population Censuses and Surveys St Cathexines HuJse 10 KingsWay London wcz~ 6JP secrlon A “\ \ ‘\> ‘ ASii.OF NOMINATED CONTACT OR SCHCOL SECRSTARY \,

1. Does ths schcol have a tuck shop or similar arrangement within the school grounds, but independent of the . school meale service? +&lest+P s

Yes ...... 1 ask (a) NO ...... (2 go to Q2 v IF YES (a) Do the staff run this “tuck shop” or is it run by the children/parents? %CK

run by children under staff supervision ...... ?4 3 1

(b) During which hours is the “tuck shop” open?

RECORO

(d) And doee the “tuck shop” cell ... I YEs

%k15ku Milk? ...... K

Tea/coffee? ...... 1

Soft drinks? ...... 1

‘RO?’i%b/uTc Sweets or bisckite?. 1

TUCUSPSCrispe? ...... 1

%ktiZCb/6f Sandwiched? ...... E 1

IF YSS SPECIFY d

F 1

17 /, ,,, ‘ ,, 2. Does the school have vendLng machines hithin the school grounds for use by / the children? Vmaftia Yes ...... 1 ask (a) NO ...... 02 go to Q3 IF YES (a) Do the 10/14 year olds have ~ access to them? 2+-2 3 VGJ>iwc Yes ...... ask (i)

No ...... go to Q3

IF YES (i) During which hours are the &hildren allowed to use the vending machines?

(ii) Do the machines sell ......

~G4_WtMilk? ......

Tea/coffee? ......

Soft drinks? .....

Sweets or bigcuits

Crispe? ......

~&&IJ~Cti Sandwiches? ......

3. Is the school meals service responsible for the vending machines in this schml?

Ye9 ...... 1 Snsv&~ No ...... ()2

Is -. \

4. Is there a shop or cafe or taxe-ahay very near to ‘de school? Upmha ~3 I “ \es ...... 1 ask (a)

No ....-..< 2 go to Q5 —[

IF YES (a) can the 10/14 year olds use it at lunchtime? + Cflmlab Yes they ally ...... 1 r Yes if they don’t stay to school dinners ....., 2

NO ...... 3

—L $ 5. Do %ot doq vans, ice cream vans or any other-such vans wait Outbide the school? Zcww Yes ...... 1 ask (a)

No ...... 2 see 6 —c

IF YES (a) At what times?

5. INTERVIEWER CNECK Does the school meals service prov~de school dinners at this school for all children who want them or only those entitled to free meals? %S4LL %34 ask sections forallwho wsntth- ...... Band C for “free meals” children only ... ask section B

No school dinners provided ...... make nctes /: ?/ ‘ SectIon B ,/” ‘IVKITCHSN/DINING RIX3MSUPERVISOR 7. Does the school meala service offer Swlstiin ~j%’ hot food at this school? Yes .... go to .28 No ..... ask (a) IF NO (a) Do you serve sandwiches, rolls . and snacks only, or do you also serve other foods? S?6SSPMCU Only sandwiches, rolls and nnacks..... *36 Other fOOds ......

IF OTHER FCODS . SPECIFY TYPES OF OTRSR FOOD SSRVED

-.( \

/

8. Is the food prepared at the schoo or is it prepared elsewhere?

Prepared her ... 1 msk (i) Elsewher ...... 2 30 to Q9 IF PP.XPAREDHSSX \ / (i) Do you use the traditional recipe book in the preps.rationof meals here? x 1 2 / x:::: (ii) Do You add extra dried skinm milk to recipes as was reunmnen/ d in \ \ the traditional rec~pe ok? Yes ...... isk (iIi) NO ...... 3ee Q1O IF YES (iii) DO you add to... ‘/ School cuatsrd? ...... INDIVIDUAL Mashed potato? ...... 1 see 10 PROMPT White saucem? ...... 1 // \ / or Other main courses like stews? 1

TF FCOD NOT PREPARED HSRX 9. Where is the food prepared?

RECORD ADDRESS AND (IF KNOWN)

NW OF KITCHEN SUPERVISOR WHERE F~D IS PREPARXD 2(9 ,, S+CE ~o,) c (Ask aNLy I: school meals arc a\allahle ix all cknldrrn)

~TO THS KITCHEN/DINil,Gi7~N SUPERVISOR

10 Does the schwl meals service at this school cf=er 3 cash Caf.StCrLa> I .eZn a Cnelce of fco~s lnd~vxi~al~

No ...... 2 10 to Qll IF YES o (a) Do the ch>ldren receiving free school meals “pay,,~lti ~ fixed value token? g’ 36 FkMTOKd -yes, f~xed value token .... 1 isk (b)

NO, other nieans...... 2 JO to Qll

0 IF YES (b)~What ~.sthe value of the token? 3$a. + .,. ~ALTWCEAJ RECORD— s ?ence

11. Does the school meals service here (also) offer a menu (at least 2 courses) for a f~xed pr~ce? f’%%w)fad # Yes ...... 1 ~sk (a)

NO ...... 2 SO TO Q12 o (a) What IS the fixed przce

~ price var~es ... 01

12. Do you offer a m~xed price main dish each dav?.. I mean a ?r~ced plate with a main item and associated vegetable? %rcEPLT Yes ...... 1

NO ...... 2 IF YES (a) Does this apply only to salads? c S&as ...... 1

No ...... 2 (b) What IS the fixed price? c

RECORD — go to Q13 PL7P~eE price var~es .. 01 4~ .

13. Does the school meals serv~ce sell focalto the ch~ldren at any time before il.30 in

NO ...... 2 IF YES. SPECIFY WHAT IS Sl?RVEDAND WHZN 0

---- ,, ‘‘;,,JNG FOR :{EALS

} ‘: Do the ch~ldren buy meal t~ckets or pay for their neals before they enter the ciln~nghall? %GP+ 1 Yes ...... @4 NO ...... ()2 IF YES (a) M they pay or buy their tickets ~..... P@yTwe daily, ...... 1

once a week ...... 2

or over a longer perlo~’ .. 3 0

Penalrider: Arranqe to check rec~pe content of any school meals your sempled ch~ldren consume, when you have fmlshed with that school. z

++-’= ~~;f 5.4 “am LABELS FOR VARIABLES

Food codes

The individual food codes allocated to the diary entries are shown in the typed out food code list together with an indication of which of the 76 New Food Groups they were assigned to.

Other variables . Other variables are labelled on the SIR SCHEMA (computer printout attached)

The file does contain “region‘“and ‘“area” codes but we cannot make available the key to the area codes for reasons of confidentiality and you should note that the ‘“regfons”are not standard regiome. Since the numbers are relatively small we have reduced region to four groups Scotland, Hrme Counties, North and “the rent”’.

The documentation gives labels and descriptions for most of the variables in the dataset but some test variables have not been labelled.

Indicator for eicknesa In the recording period

The survey included all selectad children willing to take part but inevitably some children fell ill during the recording week and their intakes were usually deprassed. The survey was generally expected to be analysed in terms of the whole week though scme amlyses were to be restricted to weekdays or weekend days only. So to undertake analysis free of those intakes which were artificially depressed by illness sick children were identified in three summary variables

one which identified children who were sick only on one or more of the weekdays in the recording week.

one which identified children who were sick only on Saturday or Sunday.

one which identified children who were sick on any days of the recording week.

These three variables ara labelled

SICKWKDY

SICKWKSD

SICKDAYS

In each case code 1 denotes sickness in the recording period and code 2 denotes no eickness in that period.

Tables In the publiehed reports all exclude data from children who were ill during the recording period. Weighting

‘l’hesurvey had to be weighted to allow for the oversampling of children from some less privileged backgrounds and for tkA unequal probability with which schools nre sampled. These two waightings were calculated separately and applied cumulatively. To scae extent they may well have cancelled each other out but together they restore the eample to be an equal probability sample of children in maintained schools in the age groupe covered.

The sample of 10/11 year old children was deliberately enhanced to facilitate separate analyaea for Scotl.endin this age group (lack of reaourcea precluded a similar enhanced sample for the older age group). If this enhanced sample for Scotland ia to be analyaed separately then the data should be weighted by the variable SPWSIGHT. If the analyais is to be undertaken for Great Britain as a whole then the data should be weighted by the variable GBWSIGIITwhich restores the Scottish aub-eemple to ite correct proportion within Great Britain. 3“ – Barley ~arl, boiled in water

4 Bemr.x,wheat germ

5 Bran, wheat

16 Hacaroni, boiled in water

17 Oatmeal raw, porridge oats, dry . 18 Porridge made with all water

20 Rice polished vh~te, boiled in water, Pot Rice, savoury RLce

26 Spaghetti - raw

27 “Spaghetti,vermicelli, boiled in water, Pot Noodles as served

13 28 s~aghetti canned in tomato sauce, or in tomato and cheese sauce

4 30 Rolls wholemeal ( wholerneal,wholewheat, stoneground, granary bread

31 Brown, wheauneal bread

32 Hovis

33 White bread

34 White bread, fried, includes any fried bread

35 white bread - toastd

36 Dried breadcxufnbs

37 Currant bread

38 Malt bread

39 So& bread

40 Rolls brown, crusty

41 RO1lS brown, soft —-

42 French bread, French sticks Rolls white, crusty

43 RO1lS white, soft

44 Rolls starch reduced, Energen, Granoae

45 Chapatis made with fat

,7 c!.,.1:.: -J:. , ,: CL: fl~

47 All-bran, hellogg’s

25 48 Cornflakes, Kellogg’s

49 Grapenuts

50 nuesli, Bircher’s I.fuesli,Alpen, Country Store, Crunchy Nut Cornflakes

51 Puffed Wheat (Quaker)

52 Ready Brek (Lyonsi, dry, Instant Oat Cereals, Oat Crunchies, Warm-stati, Golden Oaties ‘7 53 Rice Krisples 7 54 Shredded Wheat, Cubs (Nabisco), Shreddies, Bran flakes, Toasted Farmhouse Bran , . 55 Special K, Kelloggs High Protein Cereal

56 Sugar Puffs (Quaker)

57 Weetabix

58 Chocolate, full coated, includes chocolate marshmallow biscuts, Twix, Breakaway, Trio, Kit-Kat, Wa90n WheelS, Bar-six, Penguine, home made chocolata rice crlsples, all covered digestive biscuits

59 Cream Crackera, Cornlah Wafera, Krackerwheat, ‘rue,Saltines, Wyna,Ritz

60 Criapbread Rye, Ryvita, Energan rye, 14acvita,Twlglets

61 Criapbread wheat, starch reduced, Smergen wheat

62 Digestive, plain

63 Digestive, chocolate, half coated

64 Gingar nuts

65 Home-made biscuits eg Eaater biscuits, made with margarine, sugar, flour and egg

66 matzo

67 oatcakes

68 Sandwich biscuits, includes custard creama, Buurbon

69 Sami-sweet biscuits, Osborne, Rich Tea, Marie

70 Short-sweet biacuite, Lincoln, , Nice, coconut

71 Shortbread, made with flour, butter and sugar

72 Wafers - f~lled

73 Water biscuits, Carrs, Jacobs 71 74 Fancy Iced eg Mr Kipling’s iced

71 75 Fruit cake, Rich, Dundee, Cherry, Christmas cake mixture

3’ 76 Fruit cake, Rich, iced with marzipan and Royal icing, iced Christmas cake

7 10 77 Bread pudding, Fru~t cake, plain light fruit cake

,1 78 Gingerbread, Parki6

71 79 , luncheon, seed, coconut, fairy, coffee, saffron

7 80 Rock cake o 3 82 made without fat-whisking method no filllng, sponge fingerg, tr~fle spcmge cakes 71 / 83 Sponge cake mae without fat, jam filled, sandwich, Swiss roll with jam filling

6 84 Currant buns

6 87 Jam, syrup, - one crust only c 88 Mince pies, sweet, individual, shortcrust pastry

6 90 Pastry-choux cooked G 92 Pastry-flaky or puff cooked

6 94 Pastry-shortcrust cooked

L 95 Scones, plain, oven baked

6 96 Scotch pancakes, drop scones plain

10 97 Apple crumble, rhubarb crumble, any fruit crumble

10 98 Bread and butter pudding - bread, butter, sugar, milk, eggs and currants

7 99 Cheese cake, containing cheese, lemon flavoured, home-made, with cream

JO 100 Christmas pudding

/(7 101 Custard, egg, baked or as aauca, caramel custard

I02 Cuatard made with powder, milk and sugar

103 , shortcrust pastry, one crust

104 Dumpling - suet, boiled

I.a ‘ lIJ. L *le, l.,,u J.v..lu cl. bbd~ ‘L &- J2LL)’ :OL> ‘1td Vfit:,:-> -.:> apple, blackcurrant, apricot or blackberry Ice cream, non-dairy, standard, Ripple, non-dairy choc-ice

109 Jelly, packet, cubes

I 10 Jelly, made with water

10 1 Ill Jelly, made with milk

I12 Lemon meringue p’6 (made with eggs and lemon)

7\ 113 Meringue, no cream or filling

19 I I 14 Milk pudding, rice, sage, semolina, tapioca

10 I i15 M~lk pudding, cannad rice, sage, semolina, tapioca . [0 I 116 Pancakes, includes dredging with sugar

lo 1 117 Queen of puddings (breadcrumbs, milk, jam, egg-white)

18 I I18 Sponge pudding steamed, baked, plain, includes ginger

120 Treacle tart with one crust shortcmst pastry, syrup, and breadcrumbs

)0 121 Tr~fle, cake, fruit and custard, and cream

10 , 122 Yorkshire pudding

fy I 124 Fre9h whole, summer (May - October), silver and red-top milk, includes all milk not otherwise listed

/+ 125 Fresh whole, winter (November - April ), silver and red-top m~lk, includes all milk not otherwlae listed

‘4 127 Fresh, whole, Channel Islands, gold-top Jersey, summer (May - October)

1+ I I2s Fresh, whole, Channel Islands, gold-top Jersey, winter / (November - April)

Sterilised milk

Longllfe (UHT treated) nulk — Fresh, skimmed milk, Longlife skimmed milk /6 I/’ 132 Condensed milk, whole, sweetened Condensed milk, skimmed, sweetened

Evapxated milk, whole, unsweetened

Dried milk, whole (powedered form, not nade UP)

28 136 Dried milk, skimmed, eg Marvel, low fat (powedered form, not made up)

137 Goats’ milk

140 Butter, sslted or unsalted

142 s~ngle cream, summer (May - October), fresh

143 Single cream, winZer (November - April), fresh

145 Double cresm, clotted, summer (MaY - October), fresh

146 Double cream, clotted, winter (NoVsMbSr - April), fresh

148 ‘ ~ipping cream, summer (May - octobsr), fresh

149 Whipping cream, winter (November - April), fresh, DST cream in cation

150 Sterilised cream, canned

151 Camsmbert type, soft ripe cheese ●g Brie

152 Cheddsr type, hard type, inlcude9 Cheshire, Wensleydale, Cheddar, Gruyere, Fmmentsl

153 Danish Blue type, Blue Vein cheese eg Danish Blue, Gorgonzola, Roquefort

154 Edsm type, semi-hsrd cheese eg Edam, GOuds, st Paulin

155 Parmesan

20 2 156 Stilton

w 157 Cottage cheese with added cresm

Lr) 2 159 Processed cheese, Dairy-lea

-LO 22 160 Cheese spread, Kraft, Triangles, Milkana, Primula Cresm cheese I3 161 Natural yoghurt, no sugar 3 162 Flavoured yoghurt, aweetened

3 163 Fruit yoghurt - yoghurt containing pieces of fruit

3 164 Hazelunt yoghurt - yoghurt with hazelnut

4 165 Egg whole, raw

4 166 Egg white, raw

. ,..2 -3.3,c/.L, La

169 Egg builed, excluding shell

2 170 Egg fried \ 29 21 17I Egg poached

24 172 Cmelette, plain, cooked in butter

2 173 Scrambled egg, mede with butter and milk

2 174 Cauliflower cheese - cauliflower in cheese sauce

2 175 Cheese pudding .

176 Cheese souffle

177 Macaroni cheese (macaroni in cheese sauce), spaghetti with cheese

2 178 ‘ ~izza, cheese and tcmato only / 179 Quiche Lorraine, shortcrust pastzy filled with bacon, cheese, eggs and milk

180 Scotch egg

181 Welsh rarebit, including toaet, cheese, milk and eeasoning

182 Cod liver oil

184 Dripping, beef

186 UW fat spread eg Outline

187 Margarine, all kinds

195 Vegetable oils

214 Collar joint, boiled, lean and fat, shouldar ham

215 Collar joint, boiled, lean only, shoulder ham

217 Gammon joint, boiled, lean and fat, hem

218 joint, boiled, lean only, ham

219 Gammon rashers, grilled, lean and fat

220 Gamrc.nraahers, grilled, lean only

225 Rashers, fried, lean only, une only if cut unspecified

226 Rashers, fried, back, lean and fat

227 Rashers, fried, middle, lean and fat

228 Rashers, fried, streaky, lean and fat

230 ~~sl-ers,gr>lled, lean only, usc only if cut uns?ecificd .

2-) 231 Rashers, grilled, back, lean and fat

%7 232 Rashers, grilled, middle, lean and fat

27 233 Raahers, grilled, streaky, lean and fat

-L# 31 243 Brisket, boiled, lean and fat

Z&l 245 Brisket, roast, lean and fat .

ZU3 246 Forerlb, roaat, lean only

28 3 250 Rump Steak, fried, lean and fat

ti3 251’ “Rump steak, fried, lean only w 31 252 Rump steak, gr~lled, lean and fat

Zj I 253 Rump atesk, grilled, lean only \ 254 Silverslde, salted, boiled, lean and fat

255 Silvers~de, salted, boiled, lean only

257 Sirloin, roast, lean and fat

258 Sirloin, roast, lean only

262 Topside, roast, lean and fat

263 Topside, roast, lean meat only

272 Breast of hub, roast, lean and fat, meat only

275 Lamb chop, grilled, lean and fat, meat only

276 Lamb chop, grilled, lean and fat (weighed with bone). uge only If bone left over not weighed

277 Lsmb chop, grilled, lean, meat only

278 Lsmb chop, grilled, lean, meat only (weighed with fat and bone), use only if left over not weighed

280 Lamb cutlets, grilled, lean and fat, meat only

28 I Lamb cutlets, grilled, lean and fat (weighed with bone), use only if bone left over not weighed

282 Lamb cutlets, grilled, lean, meat only

283 Lamb cutlets, g?Llled, lean, meat only (weighed with fat and bone), use only if left over not weighed

285 Leg of lamb, roast, lean and fat, meat OnlY

286 Leg of lamb, roast, lean meat only

31 .

288 Scrag and neck of lanb, stewed, lean and fat, meet only

289 .%rag and neck of lamb, stewed, lean, meat only

292 Shoulder of lamb, roaet, lean and fat, meat only

293 Shoulder of lamb, roast, lean meat only

302 Belly of pork, rashers, grilled, baked in oven, lean and fat . 304 Loin or shoulder of Prk, roast, lean and fat Pork chops, loin, grilled lean and fat, meat OnlY (without kidney)

so 3 305 Pork chops, loin, grilled, lean and fat (weighed with bone, , .without kidney) use only if left over not weighed 30 3 306 kin or shoulder of park, roast lean meat only Pork chops, loin, grilled, lean, meat only

30 307 Pork chops, loin, grxlled, lean, meat only (weighed with fat and bone, without kidney)# use Only if left Over nOt we19hed

30 3 309 Leg of pork, roast, lean and fat

30 3 310 Leg of pork, roast, lean, meat only

37 3 311 Turkey burger, fried, covered in egg and breadcrumbs Veal cutlet, fried, covered in egg and breadcrmbs, W~ener Schnitzel [ 313 Veal fillet, roast, grilled all lean

318 Chicken, boiled, light and dark, meat OnlY

319 Chicken, boiled, light meat only

320 Chicken, bo~led, dark meat only

32 I Chickan, roast, light and dark, meat OnlY

322 Chicken, roast, meat and mkin only

323 Chicken, roast, light mat OnlY

324 Chicken, roast, dark meat only

325 Chicken, roast, wing quarter (we~ghed with bone), use only if left over bone not weighed

326 Chicken, roaat, leg quarter weighed with bone), uee OnlY if left over bone not wexghed

329 Duck, roast, meat only

~?,l n!, - , 1 .. 5:, -fat, ‘1: l.ld.,,.7

331 Goose, roast, meat only

32 3 3L 332 Grouse, roast, meat only

?~ 5 333 Grouse, roast (weighed with bone), uee only if left over bone not weighed f -3L -4 334 Partridge, roast, meat only

3L 5 335 Partr~dge, roast (weighed with bone), use only if left over bone not weighed . ?L 5 336 Pheasant, roast, meat only

3L 5 337 Pheasant, roast (weighed with bone), use only if left over I bone not weighed 3X 3 338 Pigeon, roast, neat only . @ 3 339 Pigeon, roant (weighed with bone), use only if left over bone i not wexghed

31 344 Turkey, roast, light and dark neat

3-L 345 Turkey, roast, meat and skin ) 3L 346 Turkey, roast, light meat ? Turkey, ro.mt, dark meat

Hare, atewed, meat only

Hare, stewed (weighed with bone), une only if left over bone not weighed

Rabbit, stewed, meat only

Rabbit, atewed (weighed with bone), use only if left over bone not weighed

\ y> 36 353 Venison, roaat, meat only

3)- G 355 Brain, calf, boiled -3)- 3‘i 356 Brain, lamb, boiled Y 3)” q 359 Heart, sheep, roast, meat only — 3>” + 361 Heart, ox, stewed

Kidney, lamb, fried Kidney, pigs, grilled or sauted, eg cooked as part of chop \

33 ( 3r3 382 Oxtail, stewed, lean meat only

93- $ 383 Oxtail, stewed lean meat only, (weighed with fat and bones), use only if left over not weighed

385 Sweetbread, lamb, fried, coated with egg and breadcrurabs

388 Tongue, mheep, stewed, meat only (fat and skin removed)

390 Tongue, ox, boiled.(fat and skin removed)

39 I Tripe, &eseed

392 Tripe, stewed in milk onlY

393 Corned beef . 394 Ham, canned

395 Ham and pork chopped

396 Luncheon meat

397 Stewed steak, canned, with gravy, meat balla in gravy, tinned mince

398 Tongue

400 Jellied veal

401 Black pudding, fried

402 Faggote or savoury ducke

403 Haggla, bo~led

404 Liver aaunage, liver pate

405 Frankfurters

406 Polony

407 Salami

409 Sausages, beef, fried i 410 Sausages, beef, grilliz or cooked in oven

412 Sauaages, pork, fried

413 Sausage9, pork, grilled, or cooked in oven

414 Saveloy

416 Beefburgers, frozen, fried

,17 &cOMn

418 Heat paste, beef, barnand tongue, liver and bacon

34 “

.— . .-—— 419 White pudd~ng

420 Corn>sh pastie, short pastry beef potatoes and onions

421 Pork pia, individual

422 Sausage roll, flaky pastry, pnrk mauaaganeat

424 Ste&k and kidney pie, pastry top only w 425 Steak and kidnay pie, individual

426 Beef steak pudding, Suet pastry, meat and onion, thickening

428 Bolognaise sauce, sauce only . 429 Curr~ed meat, onion, apple, sultanas, coconut, curry, beef

432 Irish stew (weighed with bones), use only if left over bone not weighed

433 Moussaka (minced beef and onion, with potatoes or aubergines, topped with cheese Gauce)

434 Shepherd’a pie, cottage pie, potato topping

438 Cod raw, fresh fillets

440 Cod, fresh f~llets bakad in the oven with added buttar

44 I Cod, baked as previous item, (weighed with bones and skin) use only if left over not weighed

442 Cod, fried in bwtter, Fish fingers fried in butter, also cod steaka fr~ed in batter

443 Cod, grilled, frozen mteeks, butter added

444 Cod, ~ached in milk and butter

445 Cod, poached in milk, butter added (weighed with bones and skin), use only if left over not weighed

446 Cod, stesmed, poached in water

447 Cod, steemsd (weighed with bones and skin), use only if left me r not weighed

449 Cod, smoked, Pached in milk, butter added

450 Cod , dried salt, bo~led

452 Cod, fried in breadcrumb coating, no bones

35 452 Haddock fresh, frisd, coated in breadcrumbs, no bones

453 Cod, fried in breadcru!rbscoating (weighed with bones), Uae only if leftover not weighed Haddock fresh, fried, coated in breadcnunbe (weighed with bones), use only if left over not weighed

454 Haddock fresh, steamed (flesh only)

455 Haddock fresh, ste&ned (weighed wi~h bones and skin), use only if left over not weighed

456 Haddock smoked, steamed, flesh only & cod smoked, cooked In water, flesh only

457 Haddock smoked, eteamed (weighed with bones and skin), use only if left over not weighed & cod smoked, cooked in water, (weighed with bones and skin use only if leftover not weighed.

459 Halibut stesmed, no bones

46o Halibut steamed, (weighed with bones and skin), use OnlY Lf left over not weighed

462 Lemon eole, fried, coated in bread crumbs, no ixmes

463 Lerrmnsole, fried (weighed with bones) , uae only if left over not weighed

464 Lemon sole, steamed, flesh only

465 Lemon sole, steamed (weighed with bones and skin), uee only if left over not weighed

467 Plaice, fried in batter

468 Plaice fillet, dipped in egg and breadcrumba, and fried, light skin included

469 Plaice, steamed, flesh only

470 Plaice, ateemed (weighed with bones and skin), use only if left over not we~ghed

472 Saithe, coley or coalfiah, atesmed, flesh only. Cooked other ways use codes for cod or haddock

473 Saithe, coley or coalfiah, steamed [weighed w~th bonem and skin), uae only if leftover not weighed

475 whiting, fried, coated in breadcrtis. no ~nea

476 whiting, fried (weighed with bones), use OnlY if leftOver not W-.lgh?.d

477 Whiting, steamed, flesh only

36 478 Whiting, steemed (weighed with bones), use only if leftover not weighed

4a I Eel stewed, stewed in water, flesh only ~ 482 Herring, raw, flesh only

483 Herring fried, covered in oatmeal no bones

484 Herring fried, cov.~ed in oatmeal, (weighed with bones), use only If leftover not we~ghed

485 Herring grilled, flesh only

486 Herring grilled, (weighed with bones) , uee only if leftover not weighed

487 Bloater grilled, flesh only

488 Bloater grilled (weighed with bones), uee only if leftover not weighed

489 Xippsr baked, flesh only

490 Kipper baked, (weighed with bones), use only if leftover not wexghed

49I Mackerel raw

492 Mackerel fried, flesh only, nO coatin9

493 Mackerel fried (weighed with bones), use only if leftover not weighed

494 Pilchards, canned in tomato sauce

496 Salmon, steamed, flesh only, no fat added

497 Salmon, stesmed, (weighed with bones and skin) uee only if leftover not weLghed

498 Salmon, canned, no bones or skin

499 Salmon, smoked

500 Sardines, pilchards, brisling, msckerel, herrin9/ cenned in 011, oil dralnsd and fish only eaten sol Herring, canned in oil, fish and oil eaten Mackerel, canned in oil, fish and oil eaten Sardxnes, canned in oil, fish and oil eaten

502 Sardinee, canned in tomato sauce

504 Sprats fried, in deep fat, no bones

505 Sprats fried (weighed with bones) use only if leftover not weighed

37 506 Trout, bzown or rainbow, steamed, flesh only

507 Trout stesmed, (weighed with bones) use only if leftover not weighed

508 Tuna, cenned m oil, fish and oil eaten

509 Whitebait fried, whole fish dipped in flour and fried

51[ Dogflsh, rock selum, fried in better (weighed without waste)

512 Dogfish, rock salmon, fried in batter (weighed with weste ), use only if leftover not weighed

514 Skate fried in batter (weighed without wsste) , 515 ~kate fried in batter (weighed with waste), use only if leftover not weighed

518 Crab boiled, flesh only

519 Crsb boded (weighed with shell), use only if shell leftover not weighed

520 Crab canned

521 kbster boiled, flesh only

522 Lobster boiled (weighed with shell), use only if ghell leftover not weighed

523 Prawns bo~led, fleeh only

524 Prawns boiled (weighed with shell), use only if shell leftover not weighed

525 ScampL fr~ed, frcsnfrozen, prepared in breadczumbs

527 Shrimps bo~led, flesh only, also frozen

528 Shrzrnpsboiled (weighed with shell), use only if shell leftover not weighed

529 Shrimps canned, drained

53 I Cockles boiled (without shells)

532 Mussels raw

533 Mus!selsboiled, flesh only

534 Mussels boiled (weighed with shell), uee only if shell leftover not weighed

535 Oysters raw /

536 Oysters raw (weighed with shell), use only lf Shell leftover not weighed

38 ( 538 Scallops steamed, flesh only

539 Whelks boiled, flesh only

540 Whelke boiled (weighed with ehell), use Only if shell leftover not weighed

54 I Winkles boiled, flesh only

542 Wmklea boiled (WCighed with shell), use only if shell leftover not weighed

544 Fish cakes, frozen, fried

546 Fish fingers, fish burgers, fried in breedcnuabs

547 E?lehPsgte, sardine, crsb, lobster, ●elmon

548 , potato, top only - fish in white sauce with mashed potato topping

549 Kedgeree - fish, rice and hard boiled egg

550 Roe, cod: herd - uncooked

551 Roe, cod, hard, fried, parboiled, sliced end fried in bread.crumbs

552 Roe, soft herring - uncmked

553 Roe, herring, soft, fried, milte rolled in flour end fried

554 Ackee canned, draned contente only

555 Art~chokes, globs-boiled, base of leeverm and eeft inside parts

556 Artichokes, globe boiled (weighed as nerved)

557 Artichoke, Jerdsalsm boiled, flesh only

558 Aeparagus boiled, soft tips only

559 Asparagus boiled (weighed as eened)

560 Aubsrgine raw, ●ggplant, flesh only !

56 I French beens boiled, pnds end beans

563 Runner beens boiled, fresh, frozen, canned end accelerated freeze dried eg suprise boiled

564 Breed beane, boiled

566 Butter beam, boiled

568 HallCOt beans, boiled 1 I 569 Haricot (Baked) beans baked, cenned in tomato sauce, or cutry eauce (1238 for beans and sausages) 39 I 571 Mung green beans, gram, cooked dahl (bans, On~On, butter and spices)

573 Beansprouts canned, drained contents only

575 BeetrOOt, boiled Beetroot, in vinegar

577 Broccoli tops, boiled

579 Brussels sprouts, boiled, sprout tops

580 Cabbage, red, raw

581 Cabbage savoy, raw . 582 Cabbage savoy, boiled

583 Cabbage spring, boiled

584 Cabbage white, raw

585 cabbage winter, raw

586 Cabbage winter bo~led

507 Carrots old, raw

588 Carrots old, boiled

589 Carrots young, boiled

590 carrots young, canned

591 Cauliflower, raw

592 Cauliflower, boiled

593 Celeri.sc,boiled

594 Celrey, raw

595 Celery, boiled or canned

596 Chicory, raw

597 Cucumber, raw

598 Endive, raw

599 Horseradish, raw

600 Laverbread, cooked, puresd Beawead coated in oatmeal

602 Leeks, boiled

604 Lentils, split, kiled 605 Lentils masur dahl, cooked - lentils, onion, butter and spices

606 Lettuce, raw

60S Marruw, boiled

609 Mushroans, raw

610 Mushrocms, fried -

611 Mustard and cresn, raw

612 Okra, ladies’ fingers, raw

613 Onions, raw o . 614 Onion=, boiled

615 Onions, fried

616 Onions spring, raw, includes pickled onions

6!7 Parsley, rew

619 Parsnips, boiled

620 Peas, fresh, raw

62 I Peas, fresh, boiled

623 Peas, frozen, boLled

624 Peas, canned garden, freeze dried, Surprise, boiled

625 Peas, canned proceaaed

627 Peas, dried, boiled

629 Peas, split dried, boiled

631 Paas, chick, Bengal, gram, cooked, dahl, peaae pudding

632 Peaa, chick, Bengal, grcm, channa dchl

634 Pepper=, green or red, raw Chillies, raw

635 Peppsrs, green or red, boiled

636 Plantain, green, raw

637 Plantain, green, boiled

638 Plantain, r~pe, fried

6.$0 PIJL,aLOes,old, bo~led. Potato, instant powdered, fortified with vitamin C, reconstituted with water

41 ,

i

64 I Potato, instant powdered, fortified with vitamin C, reconstituted, with butter, margarine, and/or milk added Potatoes, old, mashed with butter, margine and/or milk

642 Potatoes, old, baked in skins, with or without skin

643 Potatoes, old, baked (weighed with skins ), use only if leftover skin not w~ighed

644 Potatoes, old, roasted in shall- fat

645 Potatoes, old, chips, frozen, deep fat fried

647 Potatoes$,old, chips, frozen, fried in shallow fat

648 P@atoes, new, boiled

649 Potatoes, new, canned

652 Crisps, plain and flavoured, game chips, chipples

654 Radishes, raw

655 Salsify, kiled

656 Seakale, boiled

657 Spinach, boiled

658 Spring greens, boiled

660 Swedes, boiled

662 Sweetcorn, on-the-cob, kernele only

663 Sweetcorn, on-the-cob, canned kernels

666 Tomatoes, raw

667 Tomatoes, fried

668 Tomatoes, canned

669 Turnips, raw

670 Turnips, boiled

671 Turnip tops, boiled

672 Watercress, raw

674 Yam, boiled

675 AppleS, eating, without core

676 &lsx, satLng (,e.g.acd.J:G c..a), use only Lf l~ftOver ~’JL~ not weighed

42 ......

677 Apples, cooking, raw

678 Apples, baked, without sugar, no core, with or without akin

680 APPles, stewed without sugar, flesh and juice

681 Apple9, stewed with sugar, flesh and juice

682 Apricots, fresh, riw, no stones

683 Apricots, fresh, raw (weighed with stones), uae only if leftover stones not weighed

684 Apricots, f reeh, stewed without sugar no stones

685 * ~pricotg, fresh, atewed without sugar (weighed with stones), uae only if leftover atones not weighed

686 Apricots, fresh, stewed with sugar

687 Apricots, fresh, stewed with sugar (weighed with stones), uaa only if leftover stonea are weighed

688 Apricots dried, raw

689 ApricOta dried, stewed without sugar

690 Apricots dried, stewed with sugar

69 I Apricots, canned, fruit and aymp

692 Avocado pears, flesh Only

693 Bananas, raw, flesh only, banana chips reconstituted

694 Bananaa, raw (weighed with skin), use OnlY if leftOver skin not weighed

695 Bilberriee, raw

696 Blackberries, raw

697 Blackberries, stewed withuut sugar, fruit and juice

698 Blackberr~es, stewed with sugar, fruit and jucie

699 Cherries eating, raw, no stones

700 Cherries eating, raw (weighed with stones), use OnlY if leftover stones not waighed

70 I Cherries cooking, raw, no stones

702 Cherriee cooking, raw (weighed with stones), use only if Icftaver ~tnne~ rot weiqhed

703 Cherries, cooking, stewed without sugar, fruit and lu~ee, nO stones . . . . I #

1,

704 Cherries, cooking, stewed without sugar (weighed with stones), use only zf leftover stones not weighed

705 CherrLe9 cooking, stewed with sugar no stones

706 Cherries, stewed with sugar (weighed with stones), uae only if leftover stones not weighed , 707 Cranberries, raw

708 Currants, bleck, raw

709 Currants, black, stewed without sugar, fruit and juice

710 Currants, black, stewed with sugar, fruit and ]ulce, inlcudes canned

711 Currants, red, raw

712 Currants, red, stewed without suger, fruit and juice

713 Currants, red, stewed with sugar, fruit and juice, inlcudes canned

714 Currants, white, 8tew

715 Currant9, white, stewed without sugar, fru~t and Juice

716 Currants, white, stewed with sugar, fruit and Juice i 717 Currants, dried

1 718 Damsons, raw, no stones

719 Damsons, raw (weighed with stones), use only If leftover etones not weighed

720 Damsons, stewed without sugar, fru~t and juice, no stone8

721 Demons, stewed without sugar (weighed with stones), use only if leftover stonee not weighed

722 Damsons, stewed with sugar, fruit and juice, no stones

723 Damsons, stewed with sugar (weighed with stones), use only if leftover stones not‘we–ighed

724 Dates dried, no stones

725 Dates dried (we~ghed with stones), use only if leftover stones not weighed

726 Figs, green, raw, whole fruit, no stalk9

72? Figs, -+r~cd,ra,l

720 Figs, dried, stewed without sugar, fruit and juice .

729 Figs, dried, stewed with sugar, fruit and juice

730 Fruit pia filling, canned, blackcurrant, blackberry and apple, gooseberry apple cherry

73 I Fruit salad canned, frut and syrup

732 Gooseberries, green, raw w 733 Gooseberries, stewed without sugar, fruit and juice

734 Gooseberries, stewed with sugar, frtit and juice

735 Gooseberries, ripe, raw

736 Grapes, black, raw, flesh only, no skin9 or P1P9 . 737 Grapes, black, raw (whole grapes weighed), use only if leftover not weighed

738 Grapes, white, raw, flesh and skin, no pips

739 Grapes, white, raw (whole grapes weighed), use only Lf leftover not we~ghed

740 Grapefruit, raw, flesh and/or ]ulce, reconstituted frOzen concentrated juice, fresh grapefruit juice in cartons

741 Grapefruit, raw, (whole fru~t weighed), use only if leftover peel not weighed

742 Grapefru~t, canned, fruit and syrup

743 Greenages, raw no stones

744 Greenages, raw (weighed with stones), use only if leftover stones not weighed

745 Greenage9, stawed without sugar, fruit and juice, no stones

746 Greenages, stewed without sugar (weighed with atones), use only if leftover stones not weighed

747 Greenages, stewed with sugar, fruit and juice, no stones

748 Greenages, stewed with sugar (weighed with aton=e), use OnlY if leftover stones ot weighed

749 Guavas, cannsd, fruit and syrup

750 Lemons whole, include9 skin, no piPs

751 Lemon juice, fresh, ~trained from fresh lemons, P.L.J.

45 752 Loganberries, raw

753 Loganberries, stewed without sugar, fruit and juice

754 Loganberries, atewed with sugar, fruit and juica

755 Loganberrlea, cannad, fruit and syrup

756 Lychees, raw, fleqb only

757 Lychees, canned, fruit and syrup

758 Mandarin oranges, canned, fruit and syrup

759 Mengoes, raw, flesh only

760 ‘ tiangoes,canned, fruit and syrup

76I Medlars, raw, flesh only

762 Melons, Cantaloupe, raw, flesh only, no skin or seeds

763 Malona, Cantaloupe, raw (weighed with akin), use onlY if leftov& not wei~hed

764 Melons, yellow, Honeydew raw, flesh only, no skin or geeds

765 Melons, yellow, Honeydew raw (weighed with skin), use only if leftover sk~n not weighed

766 Watermelon, raw. flesh only

767 Watermelon, raw (weighed w~th skin), use OnlY ~f leftOver akin not weighed

768 Mulberries, raw

769 Nectarines, raw, flesh and skin, no stone.9

770 Nectarines, raw (weighed with stones), uae only if leftover atones not weighed

771 Olives in brine, flesh and skin only

772 Olives in brna (weighed with stones), use OnlY if leftOver stones not weighed

773 Oranges, raw, fleah, no pips or peel

774 Oranges, raw (weighed with peel and pipg), use OnlY if leftover peel and pips not weighed

775 Orange juice, fresh, reconstituted frozen orange juice, fresh orange juice in cartons

776 PsssIon Fruit, raw, flesh ard SC.CI=,no .’

46 ,

777 Passion fruzt, raw (weighed with skin), use only if letfover skin not weighed

778 Paw paw, canned, papaya

779 Peaches, fregh, raw, flesh and skin no stones

780 Peaches, fresh, raw (weighed with stones), use only if leftover 9t0nes n+ weighed

781 Peache9, dried, raw, whole fruit

782 Peaches, dried, gtewed without sugar, fruit end juice

783 Peaches, dried, stewed with sugar, fruit and juice

784 Peaches, canned, fruit and syrup

785 Pears eating, no skin or core

786 Pears eating (weighed with skin and core), use only if leftover not weighed

707 Pears cooking, raw, flesh only, no skin or core

788 Pe.ara,stewed without eugar, flesh and juice

789 Pears, stewed with sugar, flesh and ]uice I

790 Pears, canned, fruit and syrup

79 I Pzneapple fresh, flesh only

792 pineapple, canned, fruit and SYI”UP

793 Plums, Victoria dessert, raw, flesh and sk~n only

794 Plums, Victoria dessert, raw (weighed with stones), use only if leftover stones not weighed

795 Plums, cooking, raw, fle9h and akin only

796 Plums, cooking, raw (weighed with stones), use only if leftover stones not weighed

797 Plums, cooking, stewed.without sugar, fruit and Juice, no stones

798 Plums, cooking, stewed without sugar (weighed with stones), use only if leftover stones not weighed

799 Plums, cooking, stewed with sugar, fruit and juice, no stones

800 Plums, cooking, stewed with sugar (weighed with etones), uee only if leftover stones not weighed go I %=gCOMke IuLce, fresh

47 ,. .

802 Prunes dried, raw, no atones

803 Prunes dried, raw (weighed with stones), use only if leftover stones not weighed

804 Prunes dried, stewed without sugar, fruit and juice no stones

805 Prunes dried, ste ~ed without s!ugar(weighed with gtones), use only if leftover stones not weighed

806 Prunes dried, stewed with sugar, fruit and juice, no stones

807 Prunee dried, stewed with sugar (weighed with stones), use only if leftover stones not weighed . 809 Raisins, dried

Slo Raspberries, raw

81 I Raspberries, stewed without sugar, fruit and juice

812 Raspberries, stewed without sugar, fruit and juice

813 Raspberries, canned, fruit and syrup

814 Rhubarb, raw

815 Rhubarb, stewed without sugar, stems and juice

816 Rhubard, stewed with sugar, stems and juice

817 Strawberries, raw

818 Strawberries, canned, fruit and syrup

819 Sultanas, dried

820 Tangerines, raw, flesh and/or juice, mandarins, clementines, satBuuLas

82 I Tangerines, raw, (weighed with peel and pips) uae only if leftover not weighed

822 A3.monda,kernel only.-—

823 Almonds (wegihed with shells), use only if leftOVer shells not weighed

824 Barcelona nuts, kernel only

825 Barcelona nuts (weighed with shells), use only if leftover shells not weighed

926 Brazil nuts, kernel only

827 Brazil nuts (weg>hed with shells), use only if leftover shell not weighed

48 ,

828 Chestnuts, kernel only

829 Chestnuts (we~ghed with shellg), use only if leftover shells not weighed

830 Cob or hazel nuts, kernel only

831 Cob or hazel nuts (weighed with shells), use only if leftover shells not weighed .

832 Coconut fresh, kernel only .

833 Coconut mdk, drained frim fresh coconut

834 Coconut desiccated

835 P;anut butter, crunchy . I 836 Peanut fresh, kernel only; crunchy peanut butter, dry roast peanuts

837 Peanuts, roasted and salted, unsalted I

838 Peanut butter, $~oo~ I I 835 Peanut butter, crunchy

839 walnuts, kernel only I 840 Walnuts (we~ghed with shells), use only if leftover shells 1 not weighed

84 I Glucose liquid, BP s42 sugar Demerara

843 Sugar White

8.44 Syrup golden

845 Treacle black

846 Cherries glace

847 Honey cmb —.

848 Honey, in jars

849 Jam, fru~t with edible seeds, blackberry, blackcurrant, gooseberry, raspberry, strawberry

850 Jan, stone fru~t, apr~cot, damson, greengage, plum, nuxed fruit Jam

85 I Lemon curd, starch based, shop bought

852 Lemon curd, home made, lemon cheese

853 Marmalade, all varletles

854 :Iarzlpanalmond paste, made with ground almonds .

855 Mlncemeat, sweet . .

856 Boiled sweets eg aniseed balls, acid drops, Everton MintS, fruit bon-bone, glacier mints, gobstoppers, lemon and lime sherberts, mint imperielg, Polo fruite, Spanglee, eherberts, barley gugar, rock-

057 Chocolate milk, hero (for white chocolate code 1369)

85a Chocolate plain, Bournville Terry’e Bitter . 860 Bounty bar

86 I Chocolat.swith soft fillinq eg Mara bar, Milky way , Malteeers, Chocolate cream, snowballe, chocolate peppermint cream, chocolate marshmallow, filled eaater egg ~hocolate Turkieh Delight, Aztec, orange and Mint Aero Bars . S62 F~lt ~s

863 Liquorice eg allsorts, liquorice wood, liquorlce comfits, Pontefract cakes, llquorice bootlacee

864 Paatilles and jellies eg fruit pastille9, Newberry fruits, Jelly babies, Jelly tots, Turkish Delight ,, 865 Peppermint

866 Toffees mixed eg nougat, butter snap, brandy snap (sweet), butterscotch caramels, cheweta Opal fru~ts blackjack, Hobos, chewy 1011IPOPS, Pacers

867 Bournvita, Milo, Vitacup, Healthvita, dry powder

868 Cocoa powder

869 Coffee and chicory essence eg Camp

87 I Coffee fresh, made up with coffee grounds and bolllng water

872 Coffee inetant, powder or granules

873 Drlnklng chocolate powder

874, Horlicks malted milk powder

875 Ovaltine powder

877 Tea Indian, made up w~th bo~llng water

878 Coco-cola, Pepsi cola, Hubbly Bubbly

879 Grapefruit Juice, unsweetened, canned or bottled, —not cartons

880 Grapefrult juice, sweetened, canned or bottled, —not cartone

682 Lime juice cordial, undiluted

883 Lucozade

50 885 Orange juice, unsweetened, canned or bottled, —not cartons 886 Orange juice, sweetensd, canned or bottled, —not cartons 887 Pineapple juice, unsweetened, canned, bottled or in cartons

888 Ribena undiluted, Tasco’s Blackcurrant drink, Sainsbury’s Blackcurrant drink, C-Vit w 889 Rosehip syrup, undilutad

890 Tomato juica canned bottled or in cartons

89 I Brown ale bottled

892 Canned beer bitter

893 Draught bittar

894 Draught mild

895 Keg bitter

896 Lager bottled

897 Pale ale bottled

898 Stout bottled

899 Stout extra, Guinneas

900 Strong ale

901 Cider dry

902 Cider sweet

903 Cider vintage

904 Red wine

905 Rose, medium

906 White wine, dry

907 white wine. medium

908 White wine, sweet

909 White wine, sparkling

910 Port

911 Sherry dry

)12 :,,J:.,, ~.1ld’1

913 Sherry sweet

51 .

Vermouth dry 73q3 914 13 915 Ve?mouth sweet 916 Advocast 7? ‘ 7? 63 917 Cherry brandy . 7+ 6 918 Curacao .

7+ 6 919 70” proof, wh~sky, gin, brandy, rum

920 Bread sauce 7r 1 ?j 4 92 I Brcwn sauce bottled, H.P., O’K. , hsmburger relish

~~ 4 922 ‘ @heese sauce, white savoury sauce with cheese i Jr 14 923 Chutney apple I

71- 924 Chutney tomato \ 7T 6 925 French dressing (oil and vinegar)

7T 6 926 Mayonnaise, home-made ( 927 Onion sauce, white savoury sauce with onion

928 Piccalilli, mustard pickle

929 Pickle sweet, Branston, Pan Yan, Mango chutney

930 Salad cresm, bottled

931 Tomato ketchup, bottled

932 Tomato puree

933 Tomati sauce, home-made

934 White sauce savoury fat, flour and milk, with addition (eg parsley, caper anchovy, mustard etc)

935 White sauce sweet, fat, flour, milk and sugar I

938 Chicken soup cream oft canned ready to serve

939 Chicken SOUP, cream of canned condensed —not diluted as instructions

T6 5 940 chicken soup, cream of, canned, condensed, as served (made up with water)

lb 6 942 Chicken noodle SOUP dried as served 7L I‘ 9U bet Li COUP

52 ..— .. .-. —. .—— — . . . .

945 Minestrone soup, dried, an served, dried vegetable soup, as served

946 Mushrocm soup, cream of, canned, ready to smrve

6 947 oxtail soup, canned, ready to serve

6 949 oxtail soup, dried,,as served

6 950 Tomato soup, creem of, canned ready te serve

951 Tomato soup, condensed, —not diluted as instructions 5 952 Tomato soup, condensed, aa served (made up with water)

954 Tomato soup, dried, aa served

5 955 Vegetable soup canned ready to aerva canned Scotch broth

957 Bovril

6 96 I Marmite

6 962 0x0 cubaa

967 Vinegar

1000 Water

2 1016 Rice with egg and milk, baked rice custard

I 10I7 Blananange, Instant Whip, Instant De8sert, Instant custard

I 1022 Ice cream, dairy, includes luxury choc-ice, Cornish ice cream

1 1024 Junket

6 1025 MikkY, milk shake

6 1027 Milk shake with ice-cream

2 1042 Caerphilly

2 1 1046 Cottage cheese, low fat

2 1047 Cream cheese - doub~eg Genais, Philadelphia

‘2! 1048 Cream ch~eae - single

u 1049 Cheese flan, custard tart with cheese

1050 Chaese and potato pie, potato, fat, cheese and milk

I 1054 Scones, cheese

2 10>7 Sc Ivdl, Ldctlc C!leese I 25 1058 Welsh rarebit, cheese, milk and seasoning, excluding toast 53 .

1070 LiVOr, calf, fried or grilled, meat only

1071 Liver, calf, stewed in ——thickened gravy (may include onion)

1072 Liver, chicken, fried or grilled, meat only

1073 Liver, chicken, stewed in thickened gravy (mey include onion) . 1074 Liver, ox, fried ol-grilled, meat only

1075 Liver, ox, etewed in thickened grevy (may include onion)

1076 Liver, pig, fried or grilled, meat only

!077 Liver, pig, stewed in thicken grevy (may include onion) . 1079 Liver, lamb, fried or grilled, meet only

1080 Liver, lamb, stewed in thickened gravy (may include onion)

1085 chicken, fried

1086 Chicken supreme (creamed chicken), shop baught

109I Hare, roast, meat only Rabbit, roest, meat only

1098 Chicken or turkey pie, pastry top only Turkey pie, pastry top only

1099 chicken or turkey pie, pastry top and bottcm Turkey pie, pastry top and bottcrn

1100 Chicken paste

1101 Chicken ml-au-vent

1109 mince, lean only (skimmed of fat) boiled in little Water, ~ thickening, may include onion

1110 Mince, lean only, (skimmed of fat) lmiled, thickened gravy, may include onion

1111 Mince, lean only (skimmed of fat) boiled, with vegetables ie carrot or tomato in —thickened.gravy

1112 Mince, lean only (skimmed of fat) boiled, with vegetables ie carrot or tomato, plus potatoes and thickened gravy

113 Mince, lean and fat, boiled in little weter, no thickening, may include onion

114 Mince, lean and fat, thickened gravy, may include onion

I15 wince, lean and fat, with vegetables ie carrots or tOnat. in t.~- .27,x3yraw{

54 -. .

1116 Mince, lean and fat, with vegetables it carrots or tomato plus potatoes and thickened gravy ‘. i 123 Stewing steak, stewed, braised, meat only . 124 Stewed steak, braised steak, meat, nay include onion, and —few othar vegetables eg calery, peaa, swedea, turnips

1125 Stewed ateak, braia~d steak, maat, ve.getableaie carrot or tomato, gravy

1126 Stawed steak, meat, vegetables ie carrot or tOmatO, plus potatoes, gravy, Hot pot.

1128 Stewed or braised steak and kidney, nY include onion, gravy

S

130 Stewed or braised steak and kidney, vegetable ie carrot or tomato, plus potatoes, and gravy

136 Beef and potato pie, pastry on top only

137 Beef and ptato pie, pastry top and bottom

I13s Minced beef pie, pastry top and bettcxa

1140 Minced beef pie, pastry top only , paStry top OnlY

1141 Steak pie, pastry top and bottom

I45 Beef ate&k and kidney pudding, suet paatry, meat and ki~ar, thickening, fresh or canned

151 Hamburgers, hamburger steaks, steakleta, steakettes, fried corned beef, fried luncheon meat, fried rissoles, fried beef fingers, breakfast slices, “Savorea”

154 Meat loaf, ham and beef, chicken and b

156 Oxtail, stewed, with vegetables ie carrot or tomato and gravy (no bonegl

157 Potted meat

I59 Sausage roll, short pantry, beef Or PO* sauSa9emeat

166, Spaghetti bolognaise, spaghetti plus sauce

I16S Stewed vaal in thickened gravy

1169 Chicken in white 8auce, chicken fricaaae, no vegetable

55 .

1170 Veal and hem pie, with or without egg

I 179 Breast of lamb, roast, stuffed

1180 Lamb chop, baked in oven, lean, meat only

11.91 Lamb chop, baked in oven, lean and fat, meat only

1182 Lamb chop, fried {n fat, lean, meat only

I 183 Lamb chop, fried in fat, lean and fat, meat only

1184 Lamb chop, fried, coated in egg and braad crumbs, lean meat only

1185 Lamb chop, fried, coatad In egg and bread crtia, lean and “fatmeat only

. 1191 Scrag and neck of lamb, stewed or braiaed, meat and gravy.

1192 Scrag and neck of lamb, atewed, meat, potatoea, onion, gravy, Irish stew

I 193 Scraq and neck of lamb, stewed, meat, vegetable, ie carrot or tomato, plus potatoes, gravy

I 194 Scrag and neck of lamb, stewed, meat, vegetablea, ia carrot or tomato, gravy .

1201 Mutton pie, meat and gravy, (may include onion), peetry top - only

1202 Mutton pie, meat and gravy, (may include onion), pastry top and bottom, ‘“Scotchpie”

1203 Mutton pie, meat, gravy and vegetables (ie carrot or tomato), pastry top only . 1204 Mutton pie, maat, gravy and vegetables (ie carrot or tOmatO), pastry top and bottom

1210 Pork chops, fried, lean, meat only

!211 Pork chops, fried, lean and fat, meat only

1221 Wam and egg pie, , paatry top end bottom

1222 Pork p~e, pastry top only

1235 Pork, atewed or boiled, belly pork

1236 Pork, stswed or boiled, with vegetables, ie carrot and tomato ,- and gravy.

1238 Sausagea with baked beans, canned

1244 Black pudding, boiled

1249 Kidney, (any kind) stewed in thickened gravy ( may inlcuda onion)

1251 Sweetbread, lamb, etewed in white seuce

1253 Tongue, braised, meat only

1260 Kidney and mushrocrnpie, paetry top only

1261 Kidney and mushrocm pie, paetry top and bottom

1266 Eel jellied, including jelly

1268 Mackerel fried, with coatina Sprata, dipped in flour and-fried (weighed with bonee)

1277 Cod, baked in milk and butter (weighed without bonee and skin) Haddock fresh, baked in milk and butter (weighed w~thout bonee and skin) Plalce, baked in milk and butter (weighed without bones and skin)

1278 Haddock fresh, fried, coated in Lmtter (weighed w~thout homes and skin)

1280 cod, fried, coated in flour (weighed without bones and skin) i,,,-nc.:res,,, ft~..d,CJ.1:4 l-lsl~”r (w.ziaked,.lthouther-s and sxln) Lemon sole, fried in flour (weighed without bonee and skin) “ ““ Plalce, Fried in flour (“ “) 57 .

1281 Cod, fried, no coating (weighed without brinesand skin)

I282 Haddock fresh, grilled (weighed without bones and skin) with fat Plaice, grilled with fat (weighed without bones and skin)

1290 Crustacea, friad in batter (eg scampi, lobster balls)

1291 Crustacea, ~tted (eg shrimps etc) includes butter .

1303 Fish pie, pastry top only \

1314 Egg sauce - white aavoury sauce with egg I 1 1319 Cmelette, sweet, cooked in butter, jam filling ,

1320 Cmelette, with cheese, cooked Ln butter

1321 Dmelette, with meat filling, cooked in butter, minced meat filling

1324 Souffle, plain

1340 aa code 1350

1341 Glucose powder with added vitamin D, Glucodin

1350 Chocolate spread, chocolate and nut spread

1354 Chewing gum, bubble w

1357 Chocolate milk or plain, with dried fruit or nuts, or fruit and nutg, (eg Treets, walnut whip, Picnic, Topic, chocolate peanuts, Summit, Marathon, Ruffle Bar)

1359 chocolate with toffee eg Crunchie, Caramac, Caramels, chocolate toffees, Rolos, toffee crisp barg, Lion bar

1360 Hard pressed sweets eg Dolly mixtures. Refreshers, sweet cigaretts, swizzlers, jelly beans, Glees, Tooty Fruitees

1362 Iced lollies, ice Plea, Slush Puppies, =plits etc

1364 Nut9 and sugar eg Coconut ice, sugared almondg, coconut chips, bon-bons with coconut, nut brittle, marzipan sweets, buttered brazils

1366 Corn snacks, Wotsite, Popcorn

1367 Sherbet, candyfloss, lemonade powder

1368 SmafiieS, Chocolate Treets, Chocolate pips, Minstrels

— I 58 .1 u ,

u 1369 Soft sugar eg fondants, pepennint creams, fudge (plain or chocolate) hard candy, white chocolate, ●oft pink mice, r shrimpn +q j4 1379 Potatoes, fried in batter, scallops *g 5) 1380 Potatoes, friad, saute ~y 5 1381 Potato, instant cr.umed brands, containing milk and butter eg ( Smaah +? 5 1382 Potato, instant powdered, reconatitutad, plain, no butter or milk added t

cq4 1384 Potato coquettes, cakem and scones, potato waffles m (2 1395 * Tdrmtoes, grilled or baked, no fat

59 ,

1401 Sauerkraut

1406 Lettuce, raw, with oil and vinegar dressing

1410 Spinach, canned

1420 Broad beans, canned

I 437 Bubble and squeak .(cooked petatoeg and cooked cabbage, fried) Potatoes, old, mashed with butter,,margaine and/or milk and fried

1442 cauliflower boiled with white sauce

1449 Marrow, boiled, in white mauce (40% sauce)

1452 Muahroms, atawed, grilled, canned

1453 Onions, baked or braised in fat

1458 Parsnips, roast in fat

1460 Pumpkin, boiled c’ 1463 SweetcOrn fritters

1464 Sweet potatoea, boiled (use Mu.2& W 665 mutrients)

1466 Vegetable juice, canned

1467 Vegetable, mixed, cooked, fresh or canned

1468 Vegetable ealad, canned with salad cream, eandwich epread

1493 Grapefruit, canned, no eugar

1494 Uandarin oranges, canned without sugar or syrup

1499 Paw paw, fresh, flesh only

1505 Bilberries, stewed/canned in eyrup

1512 Bilberrles, etewed/canned, no sugar or eyrup

1514 Guavas, canned, no sugar or syrup

1515 Strawbrriee, canned, no eugar or syrup

1544 APPle j~ce, sweetened, canned, tdttled or in cartons

1545 Pineapple juice, sweetened, canned, bottled or in cartons

1548 Apple juice, unsweetened, canned, bottled or in cartons

1569 Fruit salad, canned, no eugar or syrup

ii -. —.- . . -——— . .- .

1570 Peaches, canned, no sugar or syrup

1572 Pineapple, canned, no sugar or syrup

1578 Mixed dried fruit, stewed Or canned, with nu9ar Dried apple, stewed with su9ar

1583 Mixed dried fruit , stewed or canned without nugar Dried apple, stewed without sugar

158s Apples, baked, with sugar, with or without skin

1596 Mixed nuts, edible portion

1599 Other nuta, salted and unsalted , . 1607 Frostieg, Frosted cornflakes

1614 Ricicles, Cocc-pops

1616 Sugar smacks, Sugar Stars

1618 Whole wheat flakes

1624 Porridge made with all milk

1626 Porr~dge made with milk and water

1631 RSVioli (pasta, meat filling and tOmatO sauce)

1639 High protein breadg

1643 Miscellaneous, speciality bread, milk, poppyseed

1644 Proce.s,Nutr=, other starch reducsd breads, except Slimcea

1645 Slimcea, starch reduced

1647 BrO~, wheatieal bread - toasted

1648 High protein breads - toasted

1649 HOVIS - toaated

1650 Currant bread - toasted Malt, fruit, currant bread - tOasted

1651 wholemeal, wholewheat, atOnegrOud, VanarY bread - tOasted

1660 Cheese-flavoured, Cheeselets, Cheesenax

1662 Chocolate half coated, crackle Cakesv jaffa cakee ~ chocolate digestive, chOcolate chlPB biscu~ts, Taxi

166.4 Fruit b\scu~ts, Garlbald~, Araby, Shrewsbury, Fig polls, Date

— i3d L5

16155 wafsrs - ice-cream wafers and cornets, —not filled with ice-ctesm 61 -...... _

c 1674 Crumpets, muffins, pikelets - toasted, yeast batter mix

6 I 1676 Scones, fruit, treacle ,

6 I 1682 Cream horns/oysters (flaky pastry - cresm filled, erticifical or diary)

G 1683 Danish pastry, Aberdeen. Butteries 7 1684 Eclairs, chocolate iced, real and artificial cresm filled

b 1686 Chelsea buns, Bath buns, Hot-crose bune, rich currant buns

6 1 1687 Cuxrant buns, teacakes - toaated

6 II 1688 Vanilla slice - flsky pastry filled artifical cresm and iced (also described aa cream slice) r

1 1694 Chocolate cake made with fat, iced or plain, buttercream filling, chocolate Cupcakes Sponge cake made with fat, Victoria sp.ange,iced or plain, wfth buttercream filling

71 1695 Fancy cake, other layer cakes, crem cakeet walnut Wteaux

>1 1669 Cheese cake, pastry case with gpon~ and coconut. Bakewell I tart, Maids of Honour 7 1700 Swise roll chocolate covered 7 1701 Cream sandw~ch cake, low fat home-msde or shop bought with diary, artificial or buttercream.filling, swiss roll with buttercream filling, chocolate SWISS roll

71 I 1702 Dough cake, yeast fruit cake, doughbuns, iced finger bune, Bara Brith

7) 1703 Doughnuts - all varieties jam, cream, pla~n

I 704 Eccles cakes

71 1706 Lardy cake ie yeaet-base with eugar and fat

71 1707 Meringues, filled with artificial cream

1710 .$.pngecake made with fat, chocolate, orange, Victoria 7’ sponge, iced or plain, no filling other than I-

(0 1726 Fr~it pie pastry top OR bottom, frtt.lt flans ( includes apple, blackberry and apple, pineapple, pear)

[0 1727 Fruit pie pastry top or bottom, with apricots fresh or dri●d

1728 Fru~t pie pastry top or bottom, with blackcurrants

62 —. ..-. .—. .

I

10 1729 Fruit pie pastry top or bottom. with cherry

[0 1730 Fruit pie pastry top or bottom, with gomaeberry

10 1 173I Fruit pie paotry top or bottom, with mandarin

10 I 1732 Fruit pie pastry top or bottom, with mixed dried fruit apricotg, peaches, prunes) (includes apple, . [0 1 1733 Fruit pie pastry top or bottom, with rhubarb

10 1734 Fruit pie pastry top or bottom, with soft froit (including raspberries, loganberries, strawberries, redcurrants, blackberries, bilberries)

(() I 1735 * Fruit pie pastry top or bottom, with etone fruit (including plums, damsons, peaches, greengages) r 10 1739 Fruit sponge, any fruit, baked, eg Eve’e pudding, pineapple upsfde down

/0 I 1740 Charlotte - bread, butter, sugar, fruit

[~ 1 I743 Fruit pies pastry top AND bottcm apple. blackberry and apple, pineapple, pears 1 10 I 1744 Fruit pies pa9try top and bottom with apricots, fresh or dried

/0 1745 Fruit pies pastzy top and bottom with blackcurrants

10 1746 Fruit pies pastry top and bottom with cherries

10 1747 Fruit pies pastry top and bottom with gooseberries

lo I 1748 Fruit pies vastrq top and bottom with mixed dried frtut (including ipples, airlcots, peaches, prunes)

10 I 1749 Fruit pies pastry top and bottom with rhubarb

\ 10 1 1750 Fruit pies pastry top and bottom with soft fruit (includes raspberries, loganberries, strawberries redcurrant, blackberr~es, bilberriea)

1751 Fruit pies pastry top and bottom with stone fruit (includes plums, damaons, peaches, greengages)

1755 Mincemeat tart, pastry top and bottom, large

I75a Apple SnOW

1759 Fruit fritters, Onion rings in batter (O

10 1 1760 Gooseberm or rhubarb fool

1773 Uatt4?SpucUin~ Swedt, piein

17’76 Mousse - shop bought (home-made code as souffle)

63 .- ——- . . ---- . ..- -.———- . -. —.—-——- -— —-- .—-.. .--— . ---- . . .

1779 Sponge pudding with dried fruit, jam, treacle, syrup, steamed or baked

1780 suet pudding steamed/baked, plain

1781 Suet pudding with dried fruit, jam etc., steamed or baked

1793 Jam, syrup, treacle tart - two crust

1811 Red wine sweet, home-made wince, ginger win-

1819 Low calorie squashee with added vitamin C, concentrated

1826 Casilan, dry powder

I828 Ccinplan,dry pwde r

1831 Milk shake powder, all flavours

1853 Soup, clear (eg consume, bouillon cubes made UP)

1854 Pea soup home-made, packet, canned

1855 Scotch broth (mutton, carrot, and other vegetables) must include meat or meat bone, thickened

1857 Soup, unless listed above, made up with water only, includes canned SOUP, (not cress souP), ready tO aerve

1858 Soup, unless listed above, made UD with milk and water, includes canned cream soup, ready-to eerve

1859 Soup, unless listed above made up with milk only

1871 Orange drink, squashes undiluted, also lemon includes lemnn/orange barley

1873 Lemonade bottled, ginger beer, fizzy ud.nerala,made up squash lemon/orange, bitter lemon, non-alcoholic shandy

1874 Lamonade home made

1875 kw calorie squaahea, concentrated

1876 LOW calorm squaahes,-made up, lW calorie fizzy drinka

1878 Soda watar, tonic water

1887 Gravy, unthickened

1888 Horseradish sauce

1891 Mint sauce (vinegar, sugar, mint) - code mint jelly as jam

1892 Stuffkng - breadcrumbs, suet and herbs, picket stufflnq

1894 Worcester sauce

64 .

2007 All-bran loaf made with All-bran and dried fruit)

2017 Flapjacks, Fivers, Oet and nut crunch bars

20 la Jam, eyrup, treacle tart - wholemeal flour - ona cnet

2019 Lemon curd tart, one crust, with home made lemon curd, includee paatry made with wholemeal flour . 2020 Meringue, filled with freshcream

202 I Pastry-wholemeal cooked

2022 Paetry-cheese cooked

2023 Scones, wholemeal , . 2026 Custard elite, iced flaky pastry with cuetard fillinq (aleo described as vanilla eli~ej

2027 Frangipane tart, shortcrust pastry, jem and sponge made with ground almonds 1

2034 Wholemeal fruit pie, pastry top —OR bottom

2035 wholemeal fruit pie, pantry top —AND bottom

2036 Mincemeat tart, one crust, large

2050 Chili con came (minced beef, onion, red kidney beane, tomatoes and green pepper)

2051 Lasagne (pasta, bolognaise eauce and cheese sause)

2067 Toad in the hole, pork sausages baked in batter

2068 Chicken caaserole with vegetable in thickened gravy

2070 Heart, pig or lamb, stuffed or caaaeroled

2072 Tripe, atewed, with onions in thickened eauce

2083 Gravy, cornflour or gravy powder thickened, low fat

2084 Gravy, made with meat juicee and fat, thickened

2085 Gravy, made with Bisto granulee, or unapecified

2100 Rice ~lished white, fried

2[01 Pd.cebrown, kiled

2102 Rice brown, fried

2103 French toast - bread dipped in egg and fried

2104 High Bran bread, white or brown, high fibre breads

65

d . - ~,. . ...—. .- .- -.— --- —-. — . ----- _ . -.j

2105 Vitbe bread

2106 Cornflakea, not Kellogg’ B

2107 Crispbread extra light, Krispin, Crackerbread, cracottes

2108 Mivvi, block with sorbet

2109 Fresh, half or semi~skimmad milk

2110 Artifical cream, Dream Topping

2111 Chicken, fried in egg and breadcrumbe, coated drumsticks

2112 Sausages, turkey (however cooked) . 2113 Coleslaw coleslaw in vinaigrette

2114 Potatoes, oven chips, oven baked or grilled

2115 Fruit selad fresh with syrup

2116 Fruit salad fregh, no sugar

2117 Diet Pepsi, Tab

2118 own Brand cola

2119 Mixed fruit Juices,in cartons

2120 Orange squash with added vitamin c, sweetened, concentrated_

2121 Irn Bru

2122 LOW calorie salad cream

2131 Pitta bread, white or brown

2134 Cheese sandwich biscuits

2135 LinUIlitS

2136 Battenburg

—— 2137 Coffee-mate

2138 St Ivel Gold blend

2139 Beefburgers, frozen, grilled

2140 Fish fzngers, fish burgers, grilled without added fat

2141 Lemon curd tart, shop made, one crust z {42 Rat+uc cec+i~ flOur and Wet= On~y

2143 vltamlns m tablet or liquld fom any kind Of vitamin

2144 Med:cines in tablet or liquid form, any kind of medlc~ne (unless 2143 applles) 66 (

1, i I 71> 2145 Barbecue sauce

54 4 2147 Beanaprouts, raw $’ 1 West Indian Bread

Chicken, curry (weighed without bone)

32 2150 Chicken, curry (weighed with bOne), we OnlY if leftOver bOne not weighed I -K- 2151 Chilli pickle

~ ~6 2152 Curry sauce, chilli sauce

Chinese leaves I I I Cuxried eggs and potatoes

C-ried oily fish, herring

4Q 2156 curried white fish 1

Aq 2 2158 curried mutton

i! Peas, curried, with potato

Potatoea, curried

Curried yoghurt

~Z 6 2162 Chinese fish balls

>)- 4 2163 Gherkins, pickled

70 1 2164 Shandy, canned, made up, half lemonade, half pala ale

T 2165 Poppadum

r 2166 Farley’s baby tusks / 0 2 !67 Semueas, deep fried , meat or pulse filling 16 ) 2168 St Ivel ‘Five Pints’, made up with water

P“ 2169 Textured vegetable protein (m)

6 2170 Pakora

)3” 2171 Soya bean plate, bowl, mug, cup, glass, etc - I-) 9999

67