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, Shortcake, Nice, coconut 71 Shortbread, made with flour, butter and sugar 72 Wafers - f~lled 73 Water biscuits, Carrs, Jacobs 71 74 Fancy Iced cake eg Mr Kipling’s iced cakes 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 Madeira cake, luncheon, seed, coconut, fairy, coffee, saffron 7 80 Rock cake o 3 82 Sponge cake 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, treacle tart - 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 Custard tart, 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 Fish pie, 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 Steak pie, 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, bacon 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 pasties, 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