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Scientific Data Documentation
Model Gram and Nutrient Composition Data (1971-75)
DSN: CC37.HANES1.MODGRAM CC37.HANES1.NUCOMP ABSTRACT MODEL GRAM AND NUTRIENT COMPOSITION TAPES CATALOG NUMBERS 4702 AND 4703 HEALTH AND NUTRITION EXAMINATION SURVEY 1971-1975 CONTENTS HANES 1971-1975 Description of Survey .......................................... Target Population .............................................. Data Collection ................................................ Use of HANES Data .................................................. Errors in the Data Sets ............................................ General Notes Model Gram and Nutrient Composition Tapes ...................... Data Summary Model Gram Data ................................................ Nutrient Composition Data ...................................... Record Layout Model Gram Data ................................................ Nutrient Composition Data ...................................... Detailed Notes ..................................................... DESCRIPTION OF SURVEY Description of Survey: A detailed description of the design, content and operation of HANES I is provided in the following reports: Plan and Opera- tion of the Health and Nutrition Examination Survey, DHEW Pub. No. (HSM) 73-1310, Series 1, Nos. 10a and 10b, Public Health Service, Washington, D.C., U. S. Government Printing Office, February 1973. Also provided is a draft report on the augmentation survey of adults describing the relevant field work conducted between July 1974 and October 1975. TARGET POPULATION Target Population: HANES I was conducted on a nationwide probability sample of approximately 28,000 persons, ages 1-74 years, from the civilian, noninstitutionalized population of the coterminous United States, excepting those persons residing on Indian reservations. The survey started in April 1971 and for many survey components was completed in June 1974.The HANES I sample was selected so that certain population groups thought to be at high risk of malnutrition (persons with low incomes, preschool children, women of childbearing age and the elderly) were oversampled at known rates. Adjusted sampling weights were then computed within 60 age,sex and race categories in order to inflate the sample in such a manner as to closely reflect the noninstitutionalized population, ages 1-74 years,of the United States at the midpoint of the survey. Although the main emphasis of HANES I was on nutrition, a subset of those sample persons aged 25-74 received a more detailed health examination which was continued through October 1975. No particular oversampling of subgroups of the population was done in this subsample (e.g., women of childbearing age were not oversampled as they were for the major nutrition component of HANES I). This subsample is also representative of the United States popula- tion aged 25-74 during the time of HANES I. After the nutrition survey was completed, the detailed examination given to the 25-74 age group was continued until the total number of examined persons was approximately double the number of examinees who received the detailed examination during the nutrition survey. DATA COLLECTION Data Collection:Information for all examined sample persons in HANES I was obtained by means of a household interview, a general medical history, a 24-hour dietary intake recall interview, a food frequency interview, a food program questionnaire, a general medical examination, dental,dermatological, and ophthalmological examinations, anthropometric measurement, hand-wrist x-rays (of those ages 1-17 only),and 24 hematological,blood chemistry, and urological laboratory determinations. In addition to the information received on all examined persons by means of the above questionnaires,procedures and measurements,the following data were gathered on the subsample of adults aged 25-74: a medical history supplement; supplementary questionnaires concerning arthritis, respiratory and cardiovascular conditions (when applicable); a health care needs question- naire; a general well-being questionnaire;an extended medical examination;x-rays of the chest and hip and knee joints; audiometry; electrocardiography;goniome- try; spirometry; pulmonary diffusion and tuberculin tests; along with addi- tional laboratory determinations. USE OF HANES DATA With the goal of mutual benefit, NCHS requests the cooperation of recipients of data tapes in certain actions related to their use: A. Any published material derived from the data should acknowledge the National Center for Health Statistics as the original source. It should include also a disclaimer which credits any analyses, interpretations, or conclusions reached to the author (recipient of the tape) and not to NCHS, which is responsible only for the initial data. B. Consumers who wish to publish a technical description of the data will make a reasonable effort to ensure that the description is not inconsistent with that published by NCHS. This does not mean, however, that NCHS will review such descriptions. ERRORS IN THE DATA SETS The data users' tapes have been subjected to a great deal of careful editing. However, due to the large volume of data in the series, it is likely that a small number of errors or discrepancies remain undetected.We would appreciate if any such errors are detected that they should be brought to our attention so that new corrected copies of the tape can be created and errata sheets be issued to previous purchasers. GENERAL NOTES, MODEL GRAM AND NUTRIENT COMPOSITION DATA, HANES I Model Gram and Nutrient Composition Tapes:Information on each sample person's usual pattern of food intake was obtained during the first National Health and Nutrition Examination Survey (HANES I) conducted by the National Center for Health Statistics from April 1971 through June 1974 on a national proba- bility sample of persons 1-74 years of age in the U. S. civilian noninstitu- tionalized population.A dietary interview, conducted by professional dietary staff, consisted of a 24-hour recall and food frequency questionnaire.The dietary data bank and information derived from interviewing techniques are available on three sets of data tapes: (1) the Model Gram and Nutrient Compo- sition Tapes; (2) the 24-Hour Food Consumption Intake Tape; and (3) the Dietary Frequency and Adequacy Tape. The Model Gram Tape, which is the first of the HANES I dietary data bank tapes, consists of food items in numeric order with designated food group numbers, food codes, alphameric descriptions, preferred model codes, and their gram conversion factors. This section is the basis for coding all reported food items for the 24-Hour Recall Intake Tape. The Nutrient Composition Data Bank Tape is the actual nutrient analysis in 100 gram edible portions of all codes listed in the Model Gram Section. Tape I is essential for recording and analyzing the actual 24-Hour Recall Intake data. The 24-Hour Recall Intake Tape provides such information as specific food items and their quantities ingested for all regular meals,between meal foods or snacks consumed on the day, midnight to midnight,preceding the interview for each sample person interviewed. The first half of the Dietary Frequency and Adequacy Tape consists of the food frequency data. The frequency of consumption of foods from 18 groups ingested daily and/or weekly in the usual pattern (taken as being that which had prevailed over the three-month interval prior to the nutrition interview) accounted for all regular meals eaten, as well as for between meal foods or snacks, Monday through Sunday, weekends and holidays. The food frequency method served as a quality control technique for the 24-hour recall method of obtaining data while depicting diet profiles over a longer period of time. The adequacy portion of the tape summarizes the total nutrient intake from the 24-hour recall record by selected nutrient for each sample person and evaluates that nutrient intake in relation to selected dietary intake stand- ards used in HANES I.(These standards were developed with the advice from an ad hoc group which considered standards from the World Health Organization, Interdepartmental Committee on Nutrition for the National Defense Manual,the Food and Nutrition Board, National Research Council's Recommended Dietary Allowances, and those used in the Ten-State Nutrition Survey.) Formats of the 24-Hour Recall and the three-month Food Frequency question- naires are in the Vital and Health Statistics Series 1, No. 10b. MODEL GRAM DATA SUMMARY - HANES I Catalog Number - 4702 A. File Records Nos. 0001-0200 1. Name of Preferred Model Code 2. Numeric equivalent for each Preferred Model Code in ounces 3. Type of measure model used B. File Records Nos. 0201-3728 1. Food Group--Foods classified into 16 food groups 2. Food Code Number 3. Alphameric description of each food item 4. Type of measure model used when dietary interviewer codes the amount of foods the sample person consumed 5. Gram conversion factor THIS TAPE IS ESSENTIALLY AN INTERPRETIVE TOOL FOR USE AS INPUT TO A COMPUTER ANALYSIS OF HANES I 24-HOUR RECALL SCHEDULES. THE NUTRIENT COMPOSITION TAPE IS FOR A SIMILAR PURPOSE. THE USER IS RESPONSIBLE FOR THE DEVELOPMENT OF ALL COMPUTER SOFTWARE FOR UTILIZING THIS TAPE. NUTRIENT COMPOSITION DATA SUMMARY - HANES I Catalog number 4703 1. Food Group--Foods classified into 16 food groups 2. Food Code Number 3. Nutrients reported on a 100-gram edible portion basis. a. Calories b. Protein c. Fat d. Total Carbohydrate e. Calcium f. Phosphorous g. Iron h. Sodium i. Potassium j. Vitamin A k. Thiamine l. Riboflavin m. Niacin n. Vitamin C THIS TAPE IS ESSENTIALLY AN INTERPRETIVE TOOL FOR USE AS INPUT TO A COMPUTER ANALYSIS OF HANES I 24-HOUR RECALL SCHEDULES. THE MODEL GRAM TAPE IS FOR A SIMILAR PURPOSE. THE USER IS RESPONSIBLE FOR THE DEVELOPMENT OF ALL COMPUTER SOFTWARE FOR UTILIZING THIS TAPE.RECORD LAYOUT, MODEL GRAM DATA HEALTH AND NUTRITION EXAMINATION SURVEY (HANES I) MODEL GRAM TAPE (n = 3728) Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source 1-4 Catalog Number 4702 --Description of Tape for Records 1-200 (Food Models) 5-9 The code name of each preferred food See Detailed Note No. 1 model Section A.1 10-13 The numeric equivalent of each pre- See Detailed Note No. 1 ferred food model code in ounces Section A.2 (XX.XX) 14-15 Type of measure model See Detailed Note No. 1 Section A.3 16-84 Data User Work Area End of tape description for records 1-200 (Note for record number 200 tape locations 5-15 are filled with 9's to indicate the end of the food models) Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source --Description of Tape for Records 201-3728 (Food codes and gram conversion factor) 1-2 Food Group (FG) this first two positions See Detailed Note No. 2 on records 201-3728 refer to the Food for specific food groups Group number. The following sixteen and Food/food group food groups were used in HANES I. contents. 01 - Dairy Product 02 - Meats 03 - Poultry 04 - Shellfish 05 - Fish 06 - Eggs 07 - Soups 08 - Fats 09 - Legumes/nuts 10 - Cereals and Grain Products 11 - Fruits and Vegetables 12 - Sugar Products and Candies 13 - Desserts 14 - Condiments/Miscellaneous 15 - Mixed Protein Dishes 16 - Salty Snacks Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source 3-7 FOOD CODE: The second series of numbers See Detailed Notes No. 3 on the Model Gram tape is the food code for Summary listing of number. This number consists of a maxi- sources of information mum of five (5) digits. Those food on the nutrient composi- codes which do not have numerals at the tion for each particular beginning of the five digits such as food item. 35000, are always preceded by zeros, e.g., 00001 or 00019 or 05678, etc. The total number of food codes in their respective food group are as follows: Total Codes FG 01: codes 00509 to 02482 (45 codes) FG:01- 1Composition of Foods, 09999 (1 code) 135 raw-processed and pre- This code, which was used pared, Agriculture Hand- when a respondent skipped book #8, rev. 1963. a meal, has been arbi- Code series: 00001-02483 trarily placed in Food Group 1. codes 05140 to 05670(36 codes) 5Master Dietant Listing 05751 to 05752 Tulane University, New 05689 to 05735 Orleans, Louisiana, 1969 (unassigned - 47 codes) Code Series: 05000 & 06000 codes 85103 to (1 code) 2Bowes/Church: Food Values of Portions Commonly Used 11th edi- tion, 1971. Code series: 85000 codes 90007 to 90153 (5 codes) 3Commercial Sources, 1971-74. Code series: 90000; 91001, 91002 90007 National Dairy Council, 3/68 90081 & 90082 Sealtest Labs, 1973 90095 Weight Watchers, Inc., 90153 1973, Ross Labs, 1974 Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source Total Codes FG 02: codes 00102 to 02405 (508 codes) FG:02- 1Handbook #8, 1963 589 codes 05035 to 05776 (71 codes) 5Tulane University, 1969 codes 35006 (1 code) 6USDA, 1971 codes 72078 to 72118 (10 codes) 7USDA Home & Garden Bulletin #72, 1970/71 Code series: 72000 FG 03: codes 00681 to 02349 (113 codes) FG:03- 1Handbook #8, 1963 137 codes 05153 to 05813 (17 codes) 5Tulane University, 1969 codes 35024 to 35030 (7 codes) 6USDA, Confidential Information, 1971 Code series: 35000 FG 04: codes 00768 to 02057 (39 codes) FG:04- 1Handbook #8, 1963 47 codes 05174 to 05655 (8 codes) 5Tulane University, 1969 FG 05: codes 00001 to 02480 (175 codes) FG:05- 1Handbook #8, 1963 189 codes 05244 to 05777 (14 codes) 5Tulane University, 1969 Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source Total Codes FG 06: codes 00106 to 00985 (19 codes) FG:06- 1Handbook #8, 1963 25 codes 05231 to 05658 (6 codes) 5Tulane University, 1969 FG 07: codes 00124 to 02486 (79 codes) FG:07- 1Handbook #8, 1963 100 codes 05273 to 06477 (21 codes) 5Tulane University, 1969 FG 08: codes 00505 to 02228 (24 codes) FG:08- 1Handbook #8, 1963 54 codes 05080 to 05620 (22 codes) 5Tulane University, 1969 codes 35202 (1 code) 6USDA, 1971 codes 72038 to 72056 (7 codes) 7Bull. #72, 1970/71 FG 09: codes 00008 to 02421 (104 codes) FG:09- 1Handbook #8, 1963 152 codes 05001 to 06475 (42 codes) 5Tulane University, 1969 codes 85100 (1 code) 2Bowes/Church, 1971 codes 90003 to 90152 (5 codes) 3Commercial sources 90003 Mead-Johnson, 1971 90005 General Mills, 1971 90016 Loma Linda Foods, 1972 90017 Worthington Foods, 1972 90152 Food Composition Tables For use in East Asia, DHEW--Food Policy and Nutrition Division, 1974 Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source Total Codes FG 10: codes 00067 to 02483 (270 codes) FG:10- 1Handbook #8, 1963 495 codes 05016 to 06478 (154 codes) 5Tulane University, 1969 codes 30018 to 30340 (3 codes) 4ITT Baking Co., 1971 codes 35001 to 35054 (10 codes) 6USDA, 1971 codes 72333 to 72334 (2 codes) 7Bull. #72, 1970/71 codes 90002 to 90462 (56 codes) 3Commercial Sources 90002 Kellogg Co., 1971 90096 to 90105 Kellogg Co., 1973 90123, 90126, & 90128 Kellogg Co., 1973 90015 Loma Linda Foods, 1972 90021 to 90030 Nabisco Co., 1972 90063 Nabisco Co., 1972 90068 & 90069 Nabisco Co., 1973 90062 & 90066 Calculated for HANES I, 1972 90461 & 90462 Calculated for HANES I, 1974 90064 to 90065 Quaker Oats Co., 1973 90067 Quaker Oats Co., 1973 90106 to 90111 Quaker Oats Co., 1973 90129 Quaker Oats Co., 1973 90071 International Multi-Foods Co., 1971 90112 to 90118 General Mills Co., 1973 90119 to 90122 General Mills Co., 1973 90124 & 90125 & 90127 General Mills Co., 1973 FG 11: codes 00003 to 02475 (678 codes) FG:11- 1Handbook #8, 1963 codes 05002 to 06474 (213 codes) 904 5Tulane University, 1969 Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source Total Codes FG 11: codes 35000 to 35051 (4 codes) 6USDA, 1971 codes 35058 1 code) 6USDA, 1971 codes 90083 to 90922 (8 codes) 3Commercial sources: 90083, 90088, & 90091 General Foods Co.,1973 90085 Coca-Cola Co., 1973 90087, 90089 Welch's Co., 1973 90094 Doric Food Corp., 1973 90922 Calculated value for HANES, 1973 FG 12: codes 00031 to 02234 (79 codes) FG:12- 1Handbook #8, 1963 126 codes 05131 to 06362 (46 codes) 5Tulane University, 1969 codes 90086 (1 code) 3Commercial source: General Foods, 1973 FG 13: codes 00073 to 02270 (151 codes) FG:13- 1Handbook #8, 1963 287 codes 05094 to 06381 (67 codes) 5Tulane University, 1969 codes 30001 to 30015 (14 codes) 4ITT Baking Co., 1971 codes 35016 to 35055 (14 codes) 6USDA, 1971 codes 72070 to 72403 (2 codes) 7Bull. #72, 1970/71 codes 85101 (1 code) 2Bowes/Church, 11th ed., 1971 codes 90018 to 91002 (38 codes) 3Commercial sources: 90018 Updated for HANES I by HES/NB 90020 to 90049 Nabisco Co., 1972 Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source Total Codes FG 13: Continued 90050 to 90061 Pillsbury Co., 1972 90070 Calculated for HANES I, 1972 90151 General Mills Co., 1974 91001 & 91002 Tasty Baking Co., 1972 FG 14: codes 00130 to 02479 (68 codes) FG:14- 1Handbook #8, 1963 146 codes 05045 to 06353 (60 codes) 5Tulane University, 1969 codes 35022 to 35023 (2 codes) 6USDA, 1971 codes 35056 & 35057 (2 codes) 6USDA, 1971 codes 72539 & 72540 (2 codes) 7Bull. #72, 1970/71 codes 85000 & 85102 (2 codes) 2Bowes/Church, 11th ed., 1971 codes 90001 (1 code) 3Commercial sources: Composite source and food values codes 90004 to 90130 (9 codes) 3Commercial sources: 90004 Journal of the American Dietetic Association, Sept., 1971 90006 General Foods Corp. 197 1 90009 General Foods Corp. 197 2 90080 General Foods Corp. 197 3 90008 Calculated values for HANES I, 1972 90084 Calculated values for HANES I, 1973 90090 A&P Brand Product, 1973 90093 A.E. Staley Co., 1973 90130 Plus Products, Calif., 1973 Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source Total Codes FG 15: codes 00074 to 02428 (83 codes) FG:15 1Handbook #8, 1963 139 codes 05020 to 06476 (46 codes) 5Tulane University, 1969 codes 30010 & 30102 (2 codes) 4ITT Baking Company, 1971 codes 35007 to 35011 (2 codes) 6USDA, 1971 codes 90010 to 90014 (5 codes) 3Commercial source: General Mills Co.,1972 codes 90150 (1 code) Calculated value for HANES I, 1973 FG 16: codes 30016 & 30017 (2 codes) FG:16 4ITT Baking Co., 1971 2 Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source 8-74 Alphameric description of each food See Detailed Note 1 item Sections A-D The food item description lists the food item and the most available information with regard to prepara- tion, packaging and enrichment or fortification; e.g., fresh, raw, canned, cooked, frozen, dehydrated, enriched, unenriched, fried, baked, broiled, etc. 75 Type of measure model used when dietary interviewer codes the amounts of foods the sample person consumed. The measure model and the gram conversion factor in columns 76-80 indicates specifically the gram equivalent of one ounce for that food code. The first letter of the model gram information indicates the preferred measure model used when recording quanti- ties; e.g., 01 01320 milk, whole, 3.5% fat C00030 This line of information states that code 01320 is the code for whole milk in the dairy group 01, that C (cups) is the preferred measure model, and that one fluid ounce of this milk has a gram equivalent of 30. The preferred measure models used were: C - cup W - weight U - unit X - grams Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source 75 Continued When the letter "C" starts the model gram, "C" refers to liquid measure or cup measure. "C" cannot be interchanged with a "W" value which refers to weight measure or "X" which refers to foods only reported in UNITS. There is one exception to the "U" value. This value was also used as a weight measure when reporting two pounds of meat or a portion thereof. The "C" Value allows foods to be reported in cups, glasses, spoons, mounds, or bottles only. The "W" value allows foods to be reported in weights, discs, square, pats, and pie models only. 76- Gram Conversion Factor or model gram is a 80 five-digit number which represents the gram equivalent of one ounce of that particular food code. RECORD LAYOUT, NUTRIENT COMPOSITION DATA HEALTH AND NUTRITION EXAMINATION SURVEY (HANES I) Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source 1-4 Catalog Number - 4703 5-6 FOOD GROUP--Tape #2 consists of the same food groups in the same arrangement as found on the MODEL GRAM TAPE #4702 See Detailed Note #2 01 - Dairy Product 02 - Meats 03 - Poultry 04 - Shellfish 05 - Fish 06 - Eggs 07 - Soups 08 - Fats 09 - Legumes/nuts 10 - Cereals and Grain Products 11 - Fruits and Vegetables 12 - Sugar Products and Candies 13 - Desserts 14 - Condiments/Miscellaneous 15 - Mixed Protein Dishes 16 - Salty Snacks 7-11 FOOD CODES for this tape consist of the See Model Gram Tape same food codes in the same arrangement #4702 Documentation as found on the Model Gram Tape #4702 for codes (pos. 3-7) Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source (12- Information on the series of fourteen 109) nutrients used to analyze the 24-Hour Dietary Recall information from HANES I is contained in Positions 12-109, based on a 100 gram edible portion the quantity of each of the 14 nutrients contained in a specific food item is listed in a seven digit field. Two decimal places are implied and all values are left-justified within a field (xxxxx.xx). Where nutrient information could not be obtained for a particular food the following conventions were used: The symbols -1 in the fourth and fifth positions of each 7 position field indicate that a search was made but no information could be found for that particular nutrient in that particular food code; the symbols -8 in the same positions indicate that commercial information could not be made available by the manufacturer; if time did not permit a thorough review of available materials regarding information on spe- cific nutrient values for a given food; the symbols -9 were employed in positions 4 and 5 of the given 7 digit field. THE FOLLOWING NUTRIENTS ARE REPORTED ON A 100 GRAM EDIBLE PORTION BASIS: Measure 12-18 Calories grams 19-25 Protein grams 26-32 Fat grams 33-39 Total Carbohydrates grams 40-46 Calcium milligrams 47-53 Phosphorus milligrams 54-60 Iron milligrams Tape Control Loc. ITEM DESCRIPTION & CODES Counts HANES I Data Source Measure 61-67 Sodium milligrams 68-74 Potassium milligrams 75-81 Vitamin A international units (IU) 82-88 Thiamine milligrams 89-95 Riboflavin milligrams 96- Niacin milligrams 102 103- Vitamin C milligrams 109 110- Blanks--Data User Work Area 120 DETAILED NOTES, MODEL GRAM AND NUTRIENT COMPOSITION DATA Detailed Note #1 Section A.The first 200 records on the model gram tape contain all model codes available to the dietary interviewers for recording the size of the edible portion of each food consumed by the sample person. 1. The name of each Preferred Model Code (cols. 5-9) includes all alphabetic data and sign symbols (+, -, =). These symbols are used whenever the respondent uses two models to describe the size serving. Section B.2. = is used when the respondent states the serving size is between two models. + is used when the respondent ate the equivalent of two models. - is used when the respondent served one model and had the equivalent of the latter model left over. 2. Numeric Equivalent for each Preferred Model Code in ounces (cols. 10-13). All numeric data is in a format as listed in Section B.1. 3. Type of Measure Model used (cols. 14-15). "C" refers to cup; "W" refers to weight; "C" refers to cup or weight; "U" refers to unit. (When Measure Model GM or GMS is used, column 10-13 and 14-15 are blank.) Measure models are described in Section C. 4. For models applied to specific foods, refer to GUIDE FOR USE OF FOOD MODELS in Section D. 5. A listing of the food model code name records on the model gram tape is contained in Section B.2. Detailed Note #2 FOOD GROUP AND FOOD FOOD GROUP CONTENTS 1. MILK AND MILK PRODUCTS milk, malted milk beverages, hot or cold beverages prepared with milk; dry beverage powder containing milk solids; cheese; cream; cream substitutes; sour cream; dry whey; imitation milk; yogurt, dietary supplements and formulas; etc. 2. MEAT beef, chicken, lamb, liver, pork, veal, baby meats, bacon, organ meats, sausage, luncheon meats, beaver, frog legs, venison, squirrel, goat, chitterlings, hogshead cheese, etc. 3. POULTRY chicken, hens, capon, ducks, goose, chicken or turkey liver, quail, squab, etc. 4. SHELLFISH clams, crab, lobster, mussels, octopus, oysters, shrimp, and mixed dishes, etc. 5. FISH all kinds of fresh water, lake and salt water fish 6. EGGS includes eggs eaten boiled, fried, scrambled, etc. 7. SOUPS/SAUCES canned, dehydrated and/or frozen soups; white sauce, tomato sauce, gravies, roux, etc. 8. FATS margarine, butter, oils, salad dressings, suet, cream substitutes, coffeemate 9. LEGUMES/NUTS dried and cooked peas, nuts,peanut butter, soy beans, and by-products; Pro Sobee, imitation bacon bits; meatless meat dishes (TVP), etc. 10. CEREALS AND GRAIN PRODUCTS baby cereals, biscuits, breads, cereals, pastas, popcorn, pretzels, tortillas, mixed dishes, etc. 11. FRUITS AND VEGETABLES all raw, canned and cooked fruits and vegetables; fruit juices; baby foods; olives and pickles, etc. 12. SUGAR AND SWEETS candied fruit, cake icings, carbonated beverages; candies, syrups, jams; jellies, etc. 13. DESSERTS baby desserts, cakes, cookies, custards, doughnuts, gelatin desserts; ice cream, pies, puddings, pastries, etc. 14. MISCELLANEOUS barbeque sauce; beer and other alcoholic beverages; low calorie drinks and low calorie carbonated beverages; coffee or tea; dry beverage powder; sandwich spread; tartar sauce, etc. 15. MIXED PROTEIN DISHES baby foods, stews, pot pies, pasta with meat; TV dinners, protein salads, etc. 16. SALTY SNACKS pork rinds and onion rings, puffed snacks Detailed Note #3 DATA SOURCE: MODEL GRAM TAPE,CATALOG NO.4702 AND NUTRIENT COMPOSITION TAPE, CATALOG NO. 4703 1. Composition of Foods, raw-processed and prepared Agriculture Handbook #8, rev. 1963 CODE SERIES: 00001 - 02483 2. Food Values of Portions Commonly Used Bowes and Church, 11th edition, 1971 CODE SERIES: 85000 3. Information from commercial sources and professional journals:1971-1974 A&P Brand Product A.E. Staley Manufacturing Company Coca-Cola Company Doris Food Corporation Food Composition Tables For Use in East Asia, PHS, DHEW, NIH General Foods Corporation General Mills International Multi-Foods Journal of American Dietetic Association Kellogg's Loma Linda Foods Mead-Johnson's Nabisco National Dairy Council Pillsbury Flour Mills Plus Products Quaker Oats Company Ross Laboratories Sealtest Labs Tasty Baking Company Weight Watchers International, Inc. Welch's Products, Inc. Worthington Foods, Inc. CODE SERIES: 90000, 91001, 91002 4. ITT Continental Baking Company, Inc. 1971 CODE SERIES: 30000 5. Master Dietant Listing, Tulane University, New Orleans, La., 1969 CODE SERIES: 05000 and 06000 6. United States Department of Agriculture, Confidential Information,1971 CODE SERIES: 35000 7. United States Department of Agriculture's Bulletin #72, 1960/1970-71 Home and Garden CODE SERIES: 72000 Detailed Notes, Section B.1 - Preferred Models The 'C' value allows foods to be reported in cups,glasses,spoons,mounds,or bowls, and bottles only.The appropriate models to use when a 'C' starts the model gram value are: NUMERIC APPROXIMATE HOUSEHOLD MODEL MEASURE MODEL CODE EQUIVALENT MEASURE EQUIVALENT CUPS Cup A 10.00 1 1/4 cups S 6.00 3/4 cup GLASSES Cup B 11.00 1 3/8 cup V 9.00 1 1/8 cup Q 5.00 5/8 cup SPOONS Cup SS 0.70 1 1/2 TBS CC 0.50 1 TBS M 0.30 1/2 TBS E 0.20 1 TSP MOUND or Cup C 16.00 2 Cups BOWL S 6.00 3/4 Cup Z 2.50 1/3 Cup J 14.00 1 3/4 Cup BOTTLES/ Cup A 10.00 1 1/4 Cup CANS W 12.00 1 1/2 Cup C 16.00 2 Cups S 6.00 3/4 Cup The 'W' value allows foods to be coded in weights, discs, squares,pats,and pie models only. The appropriate model codes to use when a 'W' starts the model gram value are: MEATS WEIGHT H 1.50 1 1/2 Oz. S 6.00 6 Ozs. C 16.00 1 Lb. U 31.00 2 Lbs. SM 1.00 1 Oz. MED 2.50 2 1/4 Ozs. LG 5.00 5 Ozs. Y 3.00 3 Ozs. BUTTER/ WEIGHT margarine (pats) E 0.20 1/5 Oz. PIE WEIGHT D 4.00 4 Ozs. (pie, pizza, corn- Q 5.00 5 Ozs. bread) DISC and SQUARES WEIGHT E 0.20 1/5 Oz. M 0.30 1/3 Oz. CC 0.50 1/2 Oz. MM 0.60 2/3 Oz. G 1.00 1 Oz. H 1.50 1 1/2 Oz. BOXES DIMENSION (cakes, pies, pizza, 20.40 cu. in cornbread) 6.25 cu. in. 15.90 cu. in. Detailed Notes, Section B.2 4702A 1000C 4702A-S 0400C 4702A+C 2600C 4702A+S 1600C 4702A+W 2200C First 4 digits signify the Model Gram Tape Catalog 4702A=S 0800C Number. 4702A=W 1100C 4702B 1100C Next 5 digits represent Preferred Model Code (cols. 4702B+Q 1700C 5-9 on tape). 4702B+Q 1600CW 4702B+V 2000C Next 4 digits represent Numeric Equivalent for each 4702B=Q 1600CW Preferred Model Code (cols. 10-13 on tape). 4702B=Q 0800C 4702B=V 1000C Last 2 digits represent type of measure model used. 4702C 1600CW 4702CC 0050CW 4702CC-MM0010W 4702CC+E 0070CW 4702CC+SS0120C 4702CC+SS0120CW Example: 4702CC+Z 0300C 4702CC=E 0070CW 4702A-S--0400C 4702CC=SS0120C 4702CC=Z 0300C 4702 (Catalog Number) 4702CC=M 0040CW 4702CC=MM0055W A-S--(Preferred Model Code:A cup equivalent to 10.00 4702CC=SS0060C minus S cup equivalent to 06.00) = 4702CC=SS0060CW 4702CC=MM0055CW 0400 (0400 numeric equivalent) 4702CUP 0800C 4702CUPS 0800C C (cup model used) 4702C-Z 1350C 4702C+H 1750W 4702C+J 3000C 4702C+S 2200CW 4702C+U 4700W 4702C+Z 1850C 4702C=S 2200CW 4702C=J 1500CW 4702C=S 1100CW 4702C=U 2350CW 4702C=W 1400CW 4702D 0400W 4702D+Q 0900CW 4702D+Q 0900W 4702D=Q 0450W 4702E 0020CW 4702E-M 0010CW 4702E+CC 0070CW 4702E+M 0025CW 4702E+M 0050CW 4702E+S 0620C 4702E+SS 0090C 4702E+SS 0090CW 4702E=M 0030CW 4702E=MM 0040CW 4702G 0100W 4702GM 4702GMS 4702G-H 0050W 4702G-MM 0040W 4702G+H 0250W 4702G+MM 0160CW 4702G=MM 0160CW 4702G=H 0125W 4702G=MM 0080W 4702H 0150W 4702HFGAL6400C 4702H-G 0050W 4702H+C 1750W 4702J 1400C 4702J-S 0800C 4702J-Z 1150C 4702J+C 3000C 4702J+S 2000C 4702J+Z 1650C 4702J=S 1000C 4702LB 1600W 4702LBS 1600W 4702LG 0500W 4702LG+MD0750W 4702LG+MD0375W 4702M 0030CW 4702MD 0250W 4702MD+LG0750W 4702MD+SM0350W 4702MD=LG0375W 4702MD=SM0175W 4702MED 0250W 4702MM 0060CW 4702MM+H 0210W 4702MM=CC0055W 4702MM=G 0080W 4702M+CC 0080CW 4702M+E 0050CW 4702M+SS 0100CW 4702M=SS 0100CW 4702M=CC 0040CW 4702M=E 0025CW 4702OZ 0100CW 4702OZS 0100CW 4702PT 1600C 4702Q 0500CW 4702QT 3200C 4702QTS 3200C 4702Q-V 0400CW 4702Q+A 1500C 4702Q+B 1600C 4702Q+B 1600CW 4702Q+U 3600CW 4702Q+V 1400C 4702Q+V 1400CW 4702Q+V+B2500C 4702Q+V+B2500CW 4702Q=B 1600CW 4702Q=U 3600CW 4702Q=B 0800C 4702Q=D 0450W 4702Q=V 0700C 4702S 0600CW 4702SKIPO0100 4702SM 0100W 4702SM+MD0350W 4702SM=MD0175W 4702SS 0070C 4702SS+CC0120C 4702SS+E 0090C 4702SS+J 1470C 4702SS+M 0100C 4702SS+M 0100CW 4702SS+S 0670CW 4702SS=M 0100CW 4702SS=CC0060C 4702S-A 0400C 4702S-C 1000CW 4702S-J 0800C 4702S-Z 0350C 4702S+A 1600C 4702S+A 1600CW 4702S+A+C3200C 4702S+B 1700C 4702S+C 2200CW 4702S+C+J3600C 4702S+C+J3600CW 4702S+J 2000C 4702S+J 2000CW 4702S+J+C3600CW 4702S+SS 0670WC 4702S+V 1500C 4702S+Z 0850C 4702S+Z 0850CW 4702S=A 1600CW 4702S=C 2200CW 4702S=J 2000CW 4702S=Z 0850CW 4702S=A 0800C 4702S=C 1100CW 4702S=J 1000C 4702S=W 0900C 4702S=Z 0425C 4702S=C 1100CW 4702S=J 1000C 4702TBS 0050CW 4702TSP 0017CW 4702U 3100W 4702UNIT 0100U 4702UNITS0100U 4702U+C 4700W 4702V 0900C 4702V-B 0200C 4702V+B 2000C 4702V+Q 1400C 4702V+S 1500C 4702V=B 2000C 4702V=B 1000C 4702V=Q 0700C 4702W 1200C 4702W+C 2800CW 4702W=A 1100C 4702W=C 1400C 4702W=S 0900C 4702Y 0300W 4702Z 0250C 4702Z-C 1350C 4702Z-J 1150C 4702Z-S 0350C 4702Z+C 1850C 4702Z+C 1850CW 4702Z+J 1650C 4702Z+S 0850C 4702Z+S 0850CW 4702Z+S+C2450CW 4702Z+S+J2250CW 4702Z=C 1850CW 4702Z=J 1650C 4702Z=S 0850CW 4702Z=S=J2250CW 4702Z=C 0925CW 4702Z=S 0425C 470299999999999 Detailed Notes, Section C Figure 1 MODEL MODEL CODES CUP A, S GLASSES B, V, Q, SPOONS SS, CC, M, E MOUNT OR BOWL C, S, Z, J, BOTTLES/CANS A, W, C, S, (as reported) Figure 1 MODEL MODEL CODES WEIGHTS, MEATS U, H, C, S, SM, MED, LG, Figure 3 MODEL MODEL CODES WEIGHTS (other E (pats such as butter, than meats) etc.) D, Q (pie, pizza, cornbread) BOXES (cakes, pies, pizza, cornbread) UNITS Weights in UNITS are designated in Food Code Book by MODEL GRAM (u) Figure 4 MODEL MODEL CODES DISC AND E, M, CC, MM, G, H, Y SQUARES (weight) Ruler and Used to measure density thickness of food item sticks Detailed Notes, Section D - Guide for Use of Food Models FOOD ITEMS Beverages All other as Bottled Juice, Milk, or Coffee, Tea, Canned (c) etc. (c) Preferred Model to Estimate Amount Consumed Cups, (A,S,) & to Record Amt. on Bottles/cans Glasses Recall Form (W,C,S,A) (B,V,Q) OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S Glasses B,V,Q Spoons SS,CC,M,E Bottles/Cans A,C,S,W, Mounds Rice C,S,Z, Beans J,S,Z X X Weight Measurements Butter Pat E X X Meats S,C,U, H Balls, Sausage Y X X Pie D,Q X X Discs E,M,CC,MM,G,H Squares X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL Unit, UNIT X X X = Food Models Not Acceptable For Coding. DETAILED NOTES, SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Dairy Products (c,w) Cheese (w) Butter Cheddar, Swiss Preferred Model to Estimate Amount Consumed & to Record Amt. on Discs, Recall Form Pat E Squares OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X Glasses B,V,Q X X Spoons SS,CC,M,E X Bottles/Cans A,C,S,W, X X Mounds Rice C,S,Z, Beans J,S,Z X X Weight Measurements Butter Pat E X Meats S,C,U, H Balls, Sausage Y X X Pie D,Q X X Discs E,M,CC,MM,G,H Squares X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X Unit, UNIT X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Dairy Products, Continued Eggs (c) Cheese, Cream, (c) Cottage, Ice Cream (c) Eggs Spread, (as Sherbert, Milk (1 Egg = Cheese Whiz) Ices, Yogurt Beverages 50 gms)(U) Cups (A,S) Preferred Model to Spoons Spoons (SS, Estimate Amount Consumed (SS,CC,M,E) CC,M,E) Cups (A,S) & to Record Amount Mounds Mounds (C,S, Glasses on Recall Form (C,J,S,Z) Z,J) (B,V,Q) OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X Glasses B,V,Q X X X Spoons SS,CC,M,E X Bottles/Cans A,C,S,W, X X X Mounds Rice C,S,Z Beans J,S,Z X Weight Measurements Butter Pat E X X X X Meats S,C,U, H Balls, Sausage Y X X X X Pie D,Q X X X X Discs E,M,CC,MM,G,H Squares X X X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X Unit, UNIT X X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Fats (U) (c,w) (c) Bacon Margarine Cooking Types (1 sl=Unit= Reg./ (lard, hydro- 8 gm cooked) Stick Soft genated oils Preferred Model to Estimate Amount Con- Spoons Cups (A,S) sumed & to Record Pat (SS,CC Spoons (SS, Amt. on Recall Form Unit E M,E) CC,M,E) OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X Glasses B,V,Q X X X X Spoons SS,CC,M,E X Bottles/Cans A,C,S,W, X X X X Mounds Rice C,S,Z Beans J,S,Z X X X X Weight Measurements Butter Pat E X X X Meats S,C,U, H Balls, Sausage Y X X X X Pie D,Q X X X X Discs E,M,CC,MM,G,H Squares X X X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X Unit, UNIT X X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Fats, Continued (c) Salad Dressings (w) (mayonaise, Salt Pork French, etc.) Fat Back Preferred Model to Estimate Amount Consumed Cups (A,S) & to Record Amount on Spoons Recall Form (SS,CC,M,E) Meat (H) OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X Glasses B,V,Q X X Spoons SS,CC,M,E X Bottles/Cans A,C,S,W, X X Mounds Rice C,S,Z Beans J,S,Z X X Weight Measurements Butter Pat E X X Meats S,C,U, H Balls, Sausage Y X Pie D,Q X X Discs E,M,CC,MM,G,H Squares X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X Unit, UNIT X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Fruits (c) Canned, Frozen, or Dried* Fresh Fruit** Cups (A,S) UNIT for ALL Preferred Model to Estimate Spoons Raw, Fresh Fruit Amount Consumed & to Record (SS,CC,M,E) Except berries, Amount on Recall Form Mounds cherries, pine- (C,S,Z,J) apple, grapes OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X Glasses B,V,Q X X Spoons SS,CC,M,E X Bottles/Cans A,C,S,W, X X Mounds Rice C,S,Z Beans J,S,Z X Weight Measurements Butter Pat E X X Meats S,C,U, H Balls, Sausage Y X X Pie D,Q X X Discs E,M,CC,MM,G,H Squares X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X Unit, UNIT X X = Food Models Not Acceptable For Coding. *Includes applesauce,berries,dates,raisins,fruit-cocktail,cranberry sauce. **Apples 1-2" diam.; banana 1-6";cantaloupe 1-5" melon; grapefruit 1/2 med.; lemons-1 whole; oranges, naval 2 1/2" diam.,Florida 3" diam. peeled; peaches 1-2" diam.; pears 3x2 1/2"; plums 2" diam.;tangerine 2 1/2" diam.;tomato 2x2 1/2"; watermelon wedge 4"x8" w/rind. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Grains/Grain Products Breads* White, Wh.Wh. Bagel, Biscuit, Corn/Other Diet, French Dinner Roll Muffins, Frankfurter Pumpernickel Eng. Muffin Hamburger Roll Preferred Model to Estimate Amount Con- sumed & to Record Amt. on Recall Form UNIT UNIT GRAMS OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X X X Glasses B,V,Q X X X Spoons SS,CC,M,E X X X Bottles/Cans A,C,S,W, X X X Mounds Rice C,S,Z Beans J,S,Z X X X Weight Measurements Butter Pat E X X X Meats S,C,U, H Balls, Sausage Y X X X Pie D,Q X X X Discs E,M,CC,MM,G,H Squares X X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X X Unit, UNIT X = Food Models Not Acceptable For Coding. *White, Whole Wheat, Diet = 23 gm.; pumpernickel = 32 gm.; french = 34 gm.; bagel = 55 gm.; dinner roll = 28 gm.; eng. muffin = 56 gm. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Grains/Grain Products, Cont. Crackers Choc. Coated, Wafer, Graham 11gm, Plain Wafer 7gm, Rye Wafer 6gm, Cake Saltine 3gm. All Kinds Preferred Model to Use Greek Estimate Amount Consumed Letter Models & to Record Amount On To Estimate Recall Form UNIT Size. OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X X Glasses B,V,Q X X Spoons SS,CC,M,E X X Bottles/Cans A,C,S,W, X X Mounds Rice C,S,Z Beans J,S,Z X X Weight Measurements Butter Pat E X X Meats S,C,U, H Balls, Sausage Y X X Pie D,Q X X Discs E,M,CC,MM,G,H Squares X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X Unit, UNIT X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Grains/Grain Products, Cont. Cereals: Cooked & Ready to Eat: Rice, Grits, Oat (w) Pastries Meal, corn flakes, Cookies Danish etc. (c) Pancakes Donuts Pies Preferred Model to Estimate Amount Con- Discs sumed & to Record Mounds (E,M,CC, GRAMS or Wedges Amt. on Recall Form (C,S,Z,J) MM,C,H) UNIT (D,Q) OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X X X Glasses B,V,Q X X X X Spoons SS,CC,M,E X X X Bottles/Cans A,C,S,W, X X X X Mounds Rice C,S,Z Beans J,S,Z X X X Weight Measurements Butter Pat E X X X X Meats S,C,U, H Balls, Sausage Y X X X X Pie D,Q X X X Discs E,M,CC,MM,G,H Squares X X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X X Unit, UNIT X X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Meats, Poultry, Fish Mixed Meat Dishes Beef, Veal, Pork Homemade Stew, Lamb, homemade Chili, Chop Chicken Meat Loaf (w) Suey, etc. (c) Fried Sliced Preferred Model to Cups (A,S) Estimate Amount Con- Meat Model Spoons (SS,CC, sumed & to Record H,C M,E) Mounds C,H Amt. on Recall Form Discs, Squares (C,J.Z,S) UNIT Discs OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X X X Glasses B,V,Q X X X X Spoons SS,CC,M,E X X X Bottles/Cans A,C,S,W, X X X X Mounds Rice C,S,Z Beans J,S,Z X X X Weight Measurements Butter Pat E X X X X Meats S,C,U, H Balls, Sausage Y X X Pie D,Q X X X X Discs E,M,CC,MM,G,H Squares X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X X Unit, UNIT X X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Meats, Poultry, Fish (w) Fish, Canned Sardines Fish, fresh (w) Tuna & Salmon 4"=9GM (U) or Frozen Shell Fish Preferred Model to Mounds Estimate Amount Con- (C,J,Z,S) sumed & to Record Spoons Models S,H Amt. on Recall Form (SS,CC,M,E) UNIT Squares GRAMS OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X X X X Glasses B,V,Q X X X X Spoons SS,CC,M,E X X X Bottles/Cans A,C,S,W, X X X X Mounds Rice C,S,Z Beans J,S,Z X X X Weight Measurements Butter Pat E X X X X Meats S,C,U, H Balls, Sausage Y X X X Pie D,Q X X X X Discs E,M,CC,MM,G,H Squares X X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X X X Unit, UNIT X X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Meats, Poultry, Fish Variety Meats Luncheon Types (w) Sausages Frankfurter Spam (w) Hamburger Patty Link 1 = 45gms. Balls Preferred Model to Discs, (SM,MD,LG) Estimate Amount Con- Squares Discs sumed & to Record (E,M,CC,MM, (E,M,CC,MM, Amt. on Recall Form G,H) G,H) Discs Grams UNIT OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X X X X X Glasses B,V,Q X X X X X Spoons SS,CC,M,E X X X X X Bottles/Cans A,C,S,W, X X X X X Mounds Rice C,S,Z Beans J,S,Z X X X X X Weight Measurements Butter Pat E X X X X X Meats S,C,U, H Balls, Sausage Y X X X X Pie D,Q X X X X X Discs E,M,CC,MM,G,H Squares X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X X X X Unit, UNIT X X X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Nuts (c) Soups (c) Peanut Butter Gravy, Sauces Preferred Model to Estimate Cups Amount Consumed & To Spoons (A,S) Record Amount on Recall (SS,CC,M,E) Mounds Form Mounds (C,J,S,Z) OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X Glasses B,V,Q X Spoons SS,CC,M,E Bottles/Cans A,C,S,W, X X Mounds Rice C,S,Z Beans J,S,Z Weight Measurements Butter Pat E X X Meats S,C,U, H Balls, Sausage Y X X Pie D,Q X X Discs E,M,CC,MM,G,H Squares X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X Unit, UNIT X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Sugars, Sweets Sugar Syrups, Granulated, Powdered Spreads, Such As Candy Brown, Brownulated Honey, Jam, Jellies Preferred Model to Estimate Amount Con- sumed & to Record Spoons Spoons Amt. on Recall Form GRAMS (SS,CC,M,E) (SS,CC,M,E) OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X X X Glasses B,V,Q X X X Spoons SS,CC,M,E X Bottles/Cans A,C,S,W, X X X Mounds Rice C,S,Z Beans J,S,Z X Weight Measurements Butter Pat E X X X Meats S,C,U, H Balls, Sausage Y X X X Pie D,Q X X X Discs E,M,CC,MM,G,H Squares X X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X X Unit, UNIT X X X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Vegetables Canned, Frozen, Irish Pot./Sweet Pot.-Boiled Whole 122gms, Raw, Mashed Baked 99 gms; Ear Corn 5"x1 3/4"=77gms; Potato Artichoke 113 gms; Avocado 247 gms Preferred Model to Estimate Amount Con- sumed & to Record Mounds Amt. on Recall Form (C,S,Z,J) UNIT OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X Glasses B,V,Q X X Spoons SS,CC,M,E X Bottles/Cans A,C,S,W, X X Mounds Rice C,S,Z Beans J,S,Z X Weight Measurements Butter Pat E X X Meats S,C,U, H Balls, Sausage Y X X Pie D,Q X X Discs E,M,CC,MM,G,H Squares X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X Unit, UNIT X X = Food Models Not Acceptable For Coding. SECTION D GUIDE FOR USE OF FOOD MODELS FOOD ITEMS Miscellaneous Condiments Custards, Catsup, Puddings, Mustard, Gelatin, Sweet Olives Popcorn Relish Desserts Snacks Pickles Chips Pretzels Preferred Model to Estimate Amount Con- Spoons Mounds Mounds Mounds sumed & to Record (SS,CC, (C,J, (C,J, (C,J, Amt. on Recall Form M,E) S,Z) GRAMS S,Z) S,Z) GRAMS OTHER MODELS & MEASURES TO ESTIMATE & RECORD AMOUNT CONSUMED SIZES & MEASURES Cup Measurements Cups A,S X X Glasses B,V,Q X X X X X X Spoons SS,CC,M,E X X X X Bottles/Cans A,C,S,W, X X X X X X Mounds Rice C,S,Z Beans J,S,Z X X Weight Measurements Butter Pat E X X X X X X Meats S,C,U, H Balls, Sausage Y X X X X X X Pie D,Q X X X X X X Discs E,M,CC,MM,G,H Squares X X X X X X ABBREVIATIONS Any Food, GM Weight Mmts., OZ., LB. X X X X X X Cup Mmts., TSP, TBS, CUP, PT QT, HFGAL X X X X X X Unit, UNIT X X X X X X X = Food Models Not Acceptable For Coding.
