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(, IIIIIlUlflllBIIIIlllllllllllllmIllllHIIIIIIIIIIIIIIIIIII PB80190226 Info~on b our I~em. CODING MANUAL TO HANDLE DATA FROM NATIONWIDE SURVEY OF INDIVIDUALS, SPRING 1977-78 SCIENCE AND EDUCATION ADMINISTRATION, HYATTSVILLE, MD. CONSUMER FOOD ECONOMICS INST 01 NOV 1979 U.S. DEPARTMENT OF COMMERCE National Technical Information Service Tailored to Your Needs! Selected Research In Microfiche SRIM ® is a tailored information service that delivers complete microfiche copies of government publications based on your needs, automatically, within a few weeks of announcement by NTIS. SRIM ® Saves You Time, Money, and Space! Automatically, every two weeks, your SRIM ® profile is run against all new publications received by NTIS and the publications microfiched for your order. Instead of paying approximately $15-30 for each publication, you pay only $2.50 for the microfiche version. Corporate and special libraries love the. space-saving convenience of microfiche. NTIS offers two options for SRIM ® selection criteria: Standard SRIM®-Choose from among 350 pre-chosen subject topics. Custom SRIM®-For a one-time additional fee, an NTIS analyst can help you develop a keyword strategy to design your Custom SRIM ~' requirements. Custom SRIM ® allows your SRIM ®selection to be based upon specific subject keywords, not just broad subject topics. Call an NTIS subject specialist at (703) 605-6655 to help you create a profile that will retrieve only those technical reports of interest to you. SRIM ® requires an NTIS Deposit Account. The NTIS employee you speak to will help you set up this account if you don't already have one. For additional information, call the NTIS Subscriptions Department at 1-800-363-2068 or (703) 605-6060. Or visit the NTIS Web site at http://www.ntis.gov and select SRIM ® from the pull-down menu. U.S. DEPARTMENTOF COMMERCE . Technology Administration National Technical Information Service Springfield,VA 22161 (703) 605-6000 http'J/www.ntis.gov ,o,,, .,p " PB8o 9o, 28- -~(rOR r IX)cuMr N;ATION . J `: "t~°'" "°" ! L PAG( USDAIDF-8OIOO4a , , $. Report Oi,s ",,dine Manual to Handle Data from Nationwide Survey of 111tl79 ; dlvlduals, Spring 1977-78 6. I dJ ,~,,ve,4 *l O. Pgrlormom i Of|ono&oho~q R~.@i. NO, CFE(Adm.) - 352 • "lp;,4em,,ql O~llllmJliloOm Non~,o end ~Ol'otll " |0. ProlocllTosklWorb Un,, NO. Con:;umer Food Economics Insitute R,,,)m 304 - Federal Building ||, COnfrl¢,l¢) 0=' C, ranllG) No. ~505 Belcrest Road (C) llyat~sville, Maryland 20782 '(G) llr pom~i~ ~g lie o /~ome em Add, |]. Type o! Report & Pet,od Covered R,,om 304 - Federal Building 6305 Belcrest Road Final, Spring 1978 Ilyattavllle, Maryland 20782 |4. /'l. ll,,,l~*.',~emtoey Notes • f '1 ~.Or Ma~r~tio Tane see: :;-~,',~ .) "~'il 61~II,KI ILlm*l: ~00 wOrdl) Ti, ln document gives the food. codes that were used in the Nationwide Survey of Individuals, Spring 1977-78. Along with the code is a complete description of the food item and the tram veight equlvalent of several household measures for each food item. The manual is ranged with the codes in ascending order. The codes contain seven numeric characters. pL ~| (*QI~_:. I killlr~, I • 0tKflp|0q Food Cun.~umpt/on Survey Data l'tdtvtdt~aL Intake Data |');; Survey l)aLa .' ()l,'tarv Data ~;~d, rJr'lt (:ot:t,-t~t o[ Diets of Individuals ~'~lOq~ (,*d,*4 Te,mo REPRODUCED BY: ~j U.S. Dep,lmnEnl Of Commerce National TecilurzCall Inlorrrmflon ,,~'l~ice t Sprinor=e~,V-nginla ~161 1 " i ~ ~ql*& 11 ir ~i, il / Qql~ I ,. Iql ~e~D41~L4e IruOl~Nw.,~M ~,h.. .:l. No. o! Pedal l;ell::,:~e UnllmlLed j ~i,4=¢velfy CIaDI |lh,s l'IEO) ,Z2. r,0ce UncLas~ified * 8 st illj t:_c ,,,._ I ,~'. ( o.- "' ."" ~ ":'. ~ i~-o ~ -L; " " "~"" ~ '" - :~' "" ~" • •', • .- . ." .,, T'" •" • . : "° [ f'.. / INDIVIDUAL CODE BOOK ERRORS i p. 53 213-0300 Code out of sequence p. 64 221-0131 ...cooked with added fat or NS as to cooking method, lean and fat eaten or... p. 130 251-7013 Tripe, battered, fried i cubic inch ......... llg NS = 85g .:'r p. 130 251-7022 P.R. Stewed chitterlings (Cuajo guisado) p. 135 252-2141 Add i link (4" long x 7/8" dia) = 13g p. 154 261-1343 Include should be "albacore"; instead of "abalone" p. 161 261-5i00 i oz, cooked (yield after bone removed)=17g p. 168 261-5185 (Include red• Hawaiian U'u) I oz, raw, dressed (yield after cooking, bone removed) = 19g p. 206 272-5031 i cup = 210g ( p. 350 562-0500 Buckwheat groats should be 562-0050 p. 567 631-0713 (Discontinued Code) Banana, fried i banana 11" long ..... 263g NS = 132g i cup ................. 150g 1116180 p. 113 241-0822 Insert skin not eaten; delete•"or NS as to skin" 1/21/80 p. 278 511-0504 Add toasted ! - p. 569 '924-1701 (DISCONTINUED CODE) Sesame Seed Beverage with sugar i cup ................. 240g NS = 240g 2/21180 f r ~ ~I ~ i ol ~ ~ ~ page 2 ( INDIVIDUAL CODEBOOK ERRORS p. 18 113-1020 Delete "lowfat"; insert "skim" instead p. 427 674-0900 DISCONTINUED CODE 3/10/80 Delete entire entry; duplicates 133-1400 674-1100 DISCONTINUED CODE 3/•10/80 Delete entire entry; duplicates 133-1110 p. 567 674-0900 DISCONTINUED CODE 3/10/80 Butterscotch pudding, baby food 1 jar (4-1/2 oz) (Gerber) 128 g NS 64 g- i tbsp 14 g 674-1100 DISCONTINUED CODE 3/10/80 Chocolate pudding, baby food 2% i jar (4-1/2 oz) (Gerber, Beechnut) 128 g NS 64 g i tbsp 14 g ... p. 271 421-1001 Code correction = 414-1001 .-T.. 3110180 # p.. 124 251-1005 i oz, cooked 28 g, not 25 g i oz, raw (yield after cooking) 25 g, not 28 g p. 264 414-2010 1 cup 240 g, not 202~g p. 390 621-2110 i cup 123 g, not 41 g p. 398 631-2700 I cubic inch ii g, not 12 g .p. 53 213-0200• i oz, cooked (yield after Bone removed) ii g. :p: 69 222-0431 i oz, raw (yield after cooking) 24 g, not 25 g p. 83 231-1101 i oz, cooked (yield after bone removed) 19 g p. 86 232-0201 i oz, cooked (yield after bone removed) 19 g p. 121 242-0500 i oz, cooked (yield after bone removed) 16 .g /-d/ . • t -,- . - page 3 . INDIVIDUAL CODEBOOK ERRORS ~..:, .... ~ , p. 123 244-0000 i oz, cooked (yield after bone removed) 14 g o .-" . • ". - f "244-0101 1 oz, cooked (yield after bone removed) 19 g • .- . .: . : f • 244-0210• i oz, cooked (yield after bone removed) -- 17 g "f .." p.. 124"' 25i-1000 i oz raw (yield after cooking) - 21 g p. 141 261-1046 i Oz cooked (yield .after bone removed) 27 g p. 155 •261-5001 i oz cooked (yield after bone removed) 19 g p. 188 262-0605 1 oz 28 g 1 small squid 42 g • .. -" •. .. p. 189 263-0700 I oz, cooked (yield after shell removed) " 8 g p. 204 272-4006 1 cup .... 210 g ......... 77 1 oz 28 g, not 85 g p. 205 272-5003 1 cup 210 g p. 206 272-5030 1 cup 210 g • . ., - . 614180 ,• ". - - . ÷ '." .." -. :.." " • .'.- . • ° . i" • . ,'......" -- .--. :° • . • i-.-....- i/ii . .. • . .-. • -. ~. .-.~ .' . ., : • ".. .. • •.. - . .- . • . ... .. i . .. .. • . - . • .'. • ••. .• . :i " .............. •' "• • ADD IT I ON S p. 130 ~51-7035 I cup•. ................. 140g °" " • • Hog Lights (lungs) . •o .; . •.- •..• p. 344 • 544-0820 1. .llg • Pretzels, chocolate coated 1 p. 357 573-0900 2/3 cup. " .28g' NS = 28g Corn flour, corn bran flour, 1 cup .................. 43g : oat flour, fortified with vitamins and minerals, ready-to-eat (include corn bran) p. 358 574-0900 i cup .................. 25g NS = 25g Oats, extruded, with hone~ wheat germ, nuts, vitamins and iron, ready-to-eat (include Hone~Nut Cheerios) ° i" p. 364 ' 578-0210 1 tbsp... ........ ~....2.4g NS = i4g High Protein cereal with apple 1/8 cup ............... 5g and orange, baby, dry, instant 6 tbsp ................ 14g < p. 393 ~ 631-0318 i half ..... -...... ~...~lSg ............... • Apricots, cooked or canned, drained,solids p. 550 924-1701 i cup .... "~ ............ 240g NS = 240g Soft drink, ale type (include 1 fl oz ............... 30g Ale-8) p. 553 925-1125 i cup. • "" 2476o NS 247g Citrus fruit juice (60%) drink i fl oz 31g 1 (include FiveAlive) . .. -. ~ .. .7." p. 563 003-0080 • i tbsp.. ..... ; .... ....6g - • •Chili powder "1 • June 2, 1980 o7 MANUAL OF FOOD CODES AND CONVERSIONS OF MEASURES TO GRAM-WEIGHT FOR USE WITH INDIVIDUAL FOOD INTAKE DATA FROM 1977-78 NATIONWIDE FOOD CONSUMPTION SURVEY UNITED STATES DEPARTMENT OF AGRICULTURE Science and Education Administration Human Nutrition Center b Consumer and Food Economics Institute Working copy - November 1, 1979 *e CFE (Adm.) 352 11/79 IS i~ CONTENTS Page Outline of coding system .............................................. 1 Index of food codes ................................................... 9 Major food groups: Codes, descriptions, measures, weights i Milk and milk products ........................................ 15 2 Meat, poultry, fish and mixtures .............................. 4g 3 Eggs, mixtures, substitutes ................................... 253 4 Dry legumes, nuts, seeds ...................................... 259 5 Grain products ............................. • ......... ........ 275 6 Fruits ........................................................ 381 7 Vegetab les .................................................... 42B B Fats, oils, and salad dressings ............................... 513 g Sugars, sweets and beverages .................................. 519 0 Food items for which no nutritive values are assigned .......... 563 Appendix A.--Ready-to-eat cereals ..................................... 565 Appendix B.--Discontinued codes ....................................... 567 Food codes are assigned to individual foods or to groups of similar items based on frequency of reportlngs, comparability in product form and/or nutritional content, or importance as a source of one or more nutrients. In some instances, trade names are used as examples to facilitate selection of appropriate codes. Listings of food brands included under a food code are not necessarily all-inclusive. Mention of a trade name does not con- stitute an endorsement of the product by USDA to the exclusion of products not mentioned.
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  • Sodium Requirements for Breakfast

    Sodium Requirements for Breakfast

    Specific products or recipes to help meet the “target 1” sodium requirements for breakfast. Breakfast Breads Biscuit (20) Flatbread Breads (10) Bread/Rolls/Croissants breakfast bun cinnamon rolls English Muffin fruit muffins Muffins (7) pastry products Prepared Biscuit Ready to eat biscuits (not bake and eat) some breads Sweet Rolls WG Biscuit (4) WG breakfast bun Breakfast Meats Bacon (2) Breafast Sausage Breakfast meat (11) Breakfast meats that taste good and don't have potassium added instead of sodium Canadian Bacon Ham (2) ham replacements Sausage (16) lower sodium sausage links sausage patty (7) meat patties Pork pork sausage link or patty (2) Processed meats (2) sausage items (2) Sausage Links (2) turkey bacon turkey ham Turkey Sausage Breakfast Sandwiches Sausage on biscuit (3) Biscuit & pattie sausage sandwich biscuit sandwiches Breakfadst Sandwich recipes Breakfast sandwich (27) Breakfast Sandwiches on muffins breakfast wrap (3) Egg & Cheese Sandwich Egg Pattie Sandwich Egg/sausage breakfast wrap Eggs and Ham sandwich English muffins with Ham and Cheese Hot Breakfast Sandwiches (2) Eng. Muffin sandwiches (2) RS breakfast sandwiches items: biscuits/sausage/ham/cheese Sausage or Chicken biscuit Sausage, egg and cheese Biscuit Breakfast Pizza Breakfast met & egg pizza Breakfast Pizza (44) breakfast pizza or prepared products breakfast pizza‐pre made Other Breakfast Entrees Any hot entree for breakfast Biscuit & Gravy (3) biscuit and gravy Biscuit Gravy Breakfast Burrito (11) Breakfast Entrees Breakfast Gravy (4) Breakfast Kits
  • Burgers and Sandwiches Snacks and Sides Specialty Burger & Salads

    Burgers and Sandwiches Snacks and Sides Specialty Burger & Salads

    SNACKS AND SIDES SPECIALTY BURGER & SALADS HAND DIPPED ONION RINGS , NORTH BURG; Cheeseburger with lettuce, tomato, onion & PEPPER STRIPS, TABER DOGS, AND mayo OREOS SOUTH BURG; Same as Northburg, without the cheese hand cut and fried in our home made batter. WEST BURG; Bacon Cheese burger with smother onions, FRENCH FRIES lettuce & barbicue sause CHICKEN NUGGETS EAST BURG; sause Cheeseburger with lettuce, tomato, a single ring & ranch dressing CLAM STRIPS CHEFF SALAD; Lettuce, tomatoes, hopped peppers, onions, CLAM CAKE selary, chicken, ham & cheese POPCORN SHRIMP SPINASH SALAD ;Dried cramberries, chopped wallnuts, fetta HOMEMADE COLE SLAW cheese & grilled chicken on top SIDE SALAD BURGERS AND SANDWICHES HAMBURGER TUNA MELT CHEESE BURGER HOME MADE CHICKEN ROLL BIG BEEF HOME MADE TUNA ROLL TENDERLOIN STEAK CLAMSTRIP ROLL CHICKEN BURGER HOME MADE LOBSTER ROLL GRILLED CHICKEN GARDEN BURGER DOUBLE HAMBURGER DOUBLE CHEESE BURGER BACON BURGER BACON BURGER W/ CHEESE BLT TOASTED CHEESE TOASTED CHEESE W/HAM CLAM BURG FISH BURG PLATES ICE CREAM STAND HAMBURGER** (2 HAMBURGER PATTIES) 23 flavors of hard serve ice cream including: CHEESEBURGER** (2 CHEESEBURGER PATTIES) Cherry Vanilla, Andes Mint Chip, Maine Blueberry, Moose tracks, and seasonal flavors. HOTDOG** (2 HOTDOGS) FISH FILLET (2 FISH FILLETS) REGULAR ICE CREAM CLAM CAKE(2 CLAM CAKES ) LOW FAT ICE CREAM CHICKEN NUGGET SHAKE CLAMSTRIP FRAPPES SHRIMP SUNDAE *All plates include French Fries, Salad or Cole Slaw and a ICE COFFEE COOLER Toasted Dinner Roll. CREAMCICLE COOLER **BUNS ARE NOT INCLUDED IN PLATES. DRINKS SODA, ICE T, PINK LEMONADE MILK FLAVORED MILK COFFEE & ICED COFFEE APPLE JUICE HOT CHOCOLATE AND TEA (ONE SIZE ONLY) POLAND SPRING WATER FRAPPE X-­TRA THICK FRAPPE LOW-­FAT FRAPPE LOW-­FAT X-­TRA THICK FRAPPE SHAKE FLOAT ICE CREAM SODA.