Appendix 1: Foods Measured in Food eyed peas, garbanzo, other), dry field peas and lentils Supply Servings Estimates and CSFII (whole green peas, split green peas, whole yellow Servings Data peas, split yellow peas, Austrian winter peas, regular lentils, other lentils); and dehydrating (onions, pota- toes), for chips and shoestrings (potatoes). Grains CSFII servings: Food supply servings: Dark-green leafy vegetables: Arugula, beet greens, White and whole wheat flour; durum flour; rye flour; broccoli, chard, chicory, collard greens, dandelion rice; corn flour and meal; corn hominy and grits; corn greens, endive, escarole, grape leaves, kale, lambs- starch; oat products (rolled oats, ready-to-eat cereals, quarters, mustard greens, parsley, poke greens, oat flour, and oat bran); and barley products (barley romaine lettuce, spinach, taro leaves, turnip greens, flour, pearl barley, and malt and malt extract used in and watercress. food processing). Deep-yellow vegetables: Carrots, carrot juice, pump- CSFII servings: kin, sweetpotato, and winter squash. Yeast breads and rolls; quick breads such as muffins, Starchy vegetables: Blackeyed peas (not dried), biscuits, pancakes, and tortillas; rice; pasta; breakfast breadfruit, cassava, sweet corn, cowpeas (not dried), cereals; grain-based snacks; such as crackers, pretzels, green peas, hominy, lima beans (immature), parsnips, popcorn, and corn chips; and baked goods made from white potato, rutabaga, and taro. flour, such as cakes, cookies, croissants, doughnuts, pastries, and pie crust. Dry beans and peas: Bayo beans, black beans, black- eyed peas, broadbeans, calico beans, chickpeas (gar- Vegetables banzos), cowpeas, kidney beans, lentils, lima beans (mature), mung beans, navy beans, pinto beans, pink Food supply servings: beans, red Mexican beans, split peas, soybeans (mature), and white beans. Fresh: Artichokes, asparagus, bell peppers, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, Other vegetables: Artichoke, asparagus, balsam-pear sweet corn, cucumbers, eggplant, escarole/endive, gar- pods, bamboo shoots, bean and alfalfa sprouts, broc- lic, head lettuce, romaine and leaf lettuce, mushrooms, coflower, beets, Brussels sprouts, cabbage (green and onions, potatoes, radishes, snap beans, spinach, sweet red), cactus, capers, cauliflower, celery, chayote, potatoes, and tomatoes. Chinese cabbage, chives, christophene, coriander, cucumber, eggplant, garlic, ginger root, green beans, For freezing: Asparagus, snap beans, broccoli, car- horseradish, leek, lettuce, mushrooms, okra, olives, rots, cauliflower, sweet corn, green peas, potatoes, onions (mature and green), peppers (green, red, hot, other (lima beans, spinach, collards, kale, mustard banana), pimiento, radicchio, radishes, sauerkraut, greens, okra, blackeyed peas, pumpkin, and rhubarb, seaweed, snow peas, summer squash, tomatillos, summer squash, turnip greens, turnips, and other mis- tomatoes, tomato juice, turnips, water chestnuts, wax cellaneous vegetables). beans, and zucchini. For canning: Asparagus, snap beans, cabbage (for Fruit sauerkraut), carrots, chile peppers, sweet corn, cucum- bers, green peas, mushrooms, potatoes, tomatoes, and Food supply servings: other (lima beans, beets, and spinach). Fresh: Apples, apricots, avocados, bananas, can- Legumes, and vegetables for dehydrating and taloupe, cherries, cranberries, grapes, grapefruit, hon- chips: Dry edible beans (large and baby lima, navy, eydew, kiwifruit, lemons, limes, mangoes, nectarines, Great Northern, small white, pinto, light and dark red oranges and temples, peaches, pears, pineapples, kidney, pink, small red, cranberry, black beans, black-

Economic Research Service/USDA A Dietary Assessment of the U.S. Food Supply / AER-772 35 papayas, plums, prunes, strawberries, tangerines, and Other dairy products: Cottage cheese, regular; cot- watermelon. tage cheese, lowfat; ice cream, ice milk; sherbet; other frozen dairy products (mellorine, frozen yogurt and Frozen: Apples, apricots, blackberries, blueberries, other nonstandardized dairy products); canned whole cherries, peaches, raspberries, strawberries, and other milk; bulk whole milk; bulk and canned skim milk; berries (boysenberries, loganberries). dry whole milk; and dry buttermilk.

Canned: Apples and applesauce, apricots, cherries CSFII servings: (tart and sweet), olives, peaches, pears, pineapples, and plums and prunes. Includes most dairy foods except those that are prima- rily fat—butter, cream, sour cream, and cream cheese. Dried: Apples, apricots, dates, figs, peaches, pears, prunes, and raisins. Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts

Fruit juices: Orange, grapefruit, lemon, lime, apple, Food supply servings: grape, pineapple, and prune. Meat, poultry, and fish: Beef; veal; pork; lamb; CSFII servings: chicken; turkey; fish, fresh and frozen; fresh and frozen shellfish; salmon, canned; sardines, pitchards Citrus fruits, melons, and berries: Acerola, black- and herrings, canned; tuna, canned; shellfish, canned; berries, blueberries, boysenberries, calamondin, can- other fish, canned; and cured fish. taloupe, cassaba, melon, cranberries, elderberries, gooseberries, grapefruit, honeydew melon, juneber- Eggs and nuts: Eggs (fresh and shell-egg equivalent ries, kiwifruit, kumquat, lemon, lime, loganberries, of processed eggs); peanuts, snack; peanuts cleaned in mulberries, orange, raspberries, strawberries, tangelo, shell; peanut butter; almonds; filberts; pecans; wal- tangerine, ugli fruit, watermelon, and juices made nuts; macadamias; pistachios; other tree nuts (Brazil from these fruits. nuts, pignolias, chestnuts, cashews, and miscella- neous); and coconuts, desssicated. Other fruits: Apple, apricot, asian pear, avocado, banana, cherries, currants, dates, figs, genip, guava, CSFII servings: quince, grapes, jackfruit, japanese pear, jobo, lychee, mamey, mango, nectarine, papaya, passion fruit, Meat, poultry, fish/shellfish, organ meat, frankfurters, peach, pear, persimmon, plantain, pineapple, plum, luncheon meats, eggs, tofu, and simulated meat prod- pomegranate, prickly pear, prunes, raisins, rhubarb, ucts made from soy, nuts, seeds. sapodilla, soursop, star fruit sweetsop, tamarind, wi- apple, and juices made from these fruits. Fats and Oils

Milk, Yogurt, and Cheese Food supply servings:

Food supply servings: Dairy and animal fats: Butter, lard (direct use and in baking and frying fats), edible beef tallow (direct use Fluid milk products: Whole, plain; 2% reduced fat, and in baking and frying fats), half and half, light plain; light (0.5 - 1%), plain; fat free (skim), plain; cream, heavy cream, sour cream, cream cheese, and whole, flavored; lower fat, flavored; buttermilk, and baking and frying fats (lard and edible tallow, indirect yogurt. use).

Cheese: Cheddar, Colby, washed curd, stirred curd, Vegetable fats: Margarine, baking and frying fats Monterey Jack, Provolone, Mozzarella, Ricotta, Other (soybean oil, cottonseed oil, palm oil), salad and Italian; Swiss (includes Gruyere and Emmenthaler); cooking oils (soybean oil, cottonseed oil, canola oil, Brick, Muenster, Blue, Other Misc; and processed corn oil, peanut oil, olive oil), other edible fats and cheese, foods and spreads. oils (includes specialty fats used mainly in confec- tionary products and nondairy creamers).

36 A Dietary Assessment of the U.S. Food Supply / AER-772 Economic Research Service/USDA CSFII servings: and sugarcane syrup, edible molasses, and edible refiner’s syrup). All “excess” fat from the five major Pyramid food groups beyond amounts that would be consumed if CSFII servings: only the lowest fat forms were eaten and fats added to foods in preparation or at the table, including cream, Brown sugar, raw sugar, corn syrup, corn syrup solids, butter, margarine, regular or lowfat cream cheese, oil, high fructose corn syrup, malt syrup, maple syrup, lard, meat drippings, cocoa, and chocolate. pancake syrup, fructose sweetener, liquid fructose, honey, molasses, anhydrous dextrose, crystal dextrose, Added Sugars saccahrin, and aspartame.

Food supply servings:

Cane and beet sugars, high fructose corn syrup, glu- cose, dextrose, honey, and edible syrups (sorgo, maple

Economic Research Service/USDA A Dietary Assessment of the U.S. Food Supply / AER-772 37