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*******************************************
* *
* W A R N I N G *
* *
* This material was prepared for a dot *
* matrix printer. If this material is *
* printed with a letter quality printer *
* some special characters will either *
* not print or will print incorrectly. *
* *
*******************************************
1
USDA'S DIETARY ANALYSIS PROGRAM FOR THE
PERSONAL COMPUTER
USER MATERIALS
2
Table of Contents
Page
I. Introduction.................................................... 3
A. Overview
B. Objectives
C. Target audience
II. Program Characteristics and Features............................ 4
A. Data base
B. Nutrient composition data
C. Nutrient standards--RDA, Estimated Safe and Adequate
Daily Dietary Intakes
D. Food selection and entry
1. Menu-entry versus direct-entry approach
2. Food group classification system
3. Estimating serving sizes
E. Saving Diets
III. Program Output and Interpretative Materials..................... 6
A. Standard output
B. Single nutrient analyses
C. Interpretative materials
1. About Your Diet Analysis Printout
2. Choosing a Healthful Diet
IV. Program Operation............................................... 11
A. Machine features
B. General guidelines
C. Installation
D. Getting started
E. Screen sequence and descriptions
V. Appendices...................................................... 17
A. Interpretive materials
B. Food descriptions and direct-entry codes
C. Food group classification system
D. Data file formats for saved dietary data
3
USDA's Dietary Analysis Program_______________________________
I. Introduction
A. Overview
USDA's Dietary Analysis Program is a user-friendly software package
developed by Human Nutrition Information Service in cooperation with
the Extension System for use with consumers. The program performs
dietary analyses for 28 nutrients and food components using up to 3
days of reported food intakes. A menu-entry approach can be used to
enter foods for analysis. Standard output produced by the dietary
analysis program consists of a complete list of foods and quantities
reported; bar graphs showing the percentage of user's RDA for 15
nutrients; percent of calories from protein, carbohydrate, fat,
saturated fatty acids, and alcohol; and dietary totals for selected
nutrients and components. The program also reports data for single
nutrients and components of interest to the user. Handout materials
accompany the program to help users interpret results of the dietary
analysis.
B. Objectives
1. To provide a relatively quick and easy-to-use nutritional
analysis of a reported diet.
2. To show users major sources of nutrients and food
components in their diets.
3. To demonstrate the effects of dietary changes (types or
quantities of food) on nutrient levels.
C. Target Audience
1. The program was developed for use with Cooperative
Extension System clients--primarily homemakers interested
in evaluating the nutritional adequacy of their own diets
or the diets of other family members.
2. The program can be used to analyze diets of individuals
over one year of age. The data base does not include
values for infant formulas or infant foods.
4
II. Program Characteristics and Features
A. Data Base_________. The dietary analysis program includes approximately
850 commonly used foods. Infant formulas and infant foods are
not included.
Foods are in ready-to-eat form, unless otherwise specified.
Food items are also in their simplest prepared form unless
descriptions indicate otherwise. Sauces, condiments, dressings,
etc., should be entered as separate items.
B. Nutrient Composition Data_________________________. The dietary analysis program
analyzes diets for the following nutrients and food components:
food energy (kilocalories) thiamin
protein riboflavin
total fat preformed niacin
saturated fatty acids vitamin B6
monounsaturated fatty acids vitamin B12
polyunsaturated fatty acids folacin
carbohydrate calcium
dietary fiber phosphorus
cholesterol magnesium
vitamin A (IU and RE) iron
carotenes potassium
vitamin E sodium
ascorbic acid (vitamin C) zinc
alcohol copper
Nutrient values for foods in the program are taken from a
working copy (August 1988) of the USDA nutrient data base used
for the 1987 Nationwide Food Consumption Survey. Food
composition data are better for some nutrients than others.
Values were estimated when no data were available. There are no
missing values in the data base.
C. Nutrient Standards__________________. The standards used to evaluate diets are
the 1980 Recommended Dietary Allowances (RDA) for the following
nutrients: protein, vitamin A, vitamin E, ascorbic acid,
thiamin, riboflavin, niacin, vitamin B6, vitamin B12,
folacin, calcium, phosphorus, magnesium, iron, and zinc.
Values for these nutrients are shown in bar graph form on the
dietary analysis printout. Estimated Safe and Adequate Daily
Dietary Intakes of sodium, potassium, and copper are listed and
compared with dietary intakes. Totals are reported for the
remaining nutrients and food components. Interpretive materials
are provided in Appendix A to help users understand the results
of the dietary analysis.
5
D. Food Selection and Entry________________________
1. Menu-Entry versus Direct-Entry Approach_______________________________________
There are two ways to enter foods. The "menu-entry"
approach allows users to locate foods using a series of
food group screens.
The "direct-entry" approach uses identification codes to
enter food items. For a complete list of foods and direct
entry codes, see Appendix B.
2. Food Group Classification System________________________________
The food group classification system used for menu entry is
outlined in Appendix C. The main food groups are--
1. Meat, Poultry, Fish, and Mixed Dishes
2. Dry Beans and Peas, Nuts and Seeds, and Eggs
3. Breads and Baked Goods, Crackers, and Snacks
4. Cereals, Pasta, Rice, and Mixed Dishes
5. Fruits
6. Potatoes, Vegetables, and Salads
7. Dairy Products
8. Desserts and Candies
9. Beverages
10. Fast Food Sandwiches (Breakfast and Lunch)
11. Fats and Oils, Salad Dressings, Sauces and Dips
12. Sugars, Syrups, Dessert Toppings, and Sweet Spreads
13. Soups, Sauces, Gravies, and Condiments
Using the menu-entry approach, users proceed through a
series of food group screens to find foods. When the
desired list of foods appears on the screen, users select
the item they want to enter.
Some food items are found under more than one food group
heading. For example, fluid milk is listed under dairy
products as well as under beverages.
3. Estimating Serving Sizes________________________
After selecting a food, the serving amount is entered using
serving unit options provided on the screen. Options are
not the same for all foods. Most common foods have
household weights and measures as options. Some foods can
also be estimated in common units such as a slice of bread
or a medium piece of fruit.
6
E. Saving Diets____________. The program allows users to save dietary data and
recall it at a later time. Data is saved in two ways;
as 1) food descriptions and amounts, and as 2) nutrient
totals. Data file formats are shown in Appendix D. These
can be used to access files for analysis using other software.
Instructions for saving data are given on page 14.
III. Program Output and Interpretive Materials
A. Standard Output_______________. Components of the standard output include:
1. background information about the user (name, age, sex);
2. a complete listing of foods being analyzed, including food
descriptions, serving units, and amounts selected;
3. bar graphs showing the percentage of the user's RDA provided in
the diet for each nutrient that has an RDA;
4. totals for selected nutrients and food components, including
calories, total fat, saturated fatty acids, monounsaturated
fatty acids, polyunsaturated fatty acids, cholesterol, and
dietary fiber;
5. percentages of total calories from protein, carbohydrate, fat,
saturated fatty acids, and alcohol; and
6. totals for copper, sodium, and potassium along with their
Estimated Safe and Adequate Daily Dietary Intake Ranges.
Standard output can be generated for a single meal or for up to a 3-
day intake. A sample 1-day food record and accompanying standard
output are shown on pages 8-9.
B. Single Nutrient Analyses________________________. The dietary analysis program also provides
single nutrient analyses for user-selected nutrients. Single
nutrient analyses include:
1) a complete listing of all reported foods, including item
descriptions, serving units, and serving amounts;
2) amount of the nutrient contributed by each food;
3) the total amount of the nutrient for the group of foods; and
4) the RDA for the nutrient (where applicable).
A single nutrient analysis for iron is provided on page 10 for the
same sample 1-day food record analyzed in the standard output.
7
C. Interpretative Materials________________________. Several types of interpretive materials
accompany the dietary analysis program.
1. "About Your Diet Analysis Printout"___________________________________ briefly explains the
nutrient standards (Recommended Dietary Allowances, Estimated
Safe and Adequate Daily Dietary Intake Ranges) used to analyze
reported diets. It also provides some general recommendations
regarding intakes of calories, fat, cholesterol, carbohydrate,
and dietary fiber.
2. "Choosing a Healthful Diet"___________________________ provides materials that can help
users make healthier food choices.
a) The Dietary Guidelines for Americans____________________________________ identifies
seven basic principles for developing and maintaining
a healthier diet.
b) A Pattern for Daily Food Choices________________________________ outlines a guide for
choosing a nutritious diet when preparing meals for
yourself and others.
c) Food Sources of Nutrients_________________________ lists major food sources of
the nutrients that can be analyzed using the program.
Foods that contain substantial amounts of a nutrient
per serving or that provide substantial amounts of a
nutrient due to the quantities Americans commonly eat
are considered major sources.
Sample copies of these materials are included in Appendix A.
8
Sample Food Record
Name - fei
Age - 28
Sex - female
Foods eaten for day 1
Food Amount
1. grapefruit (1) 1/2 medium
2. cereal, whole-wheat 1 cup
3. sugar, brown (2) one teaspoon
4. milk, lowfat 1 cup
5. frankfurter, all-beef (1) one frankfurter
6. roll, hotdog/hamburger (1) one roll
7. mustard (1) one teaspoon
8. baked beans (1) 1/2 cup
9. cabbage, green (1) 1/2 cup, chopped
10. carrots (.5) small
11. pepper, sweet, green .125 cups
12. salad dressing, mayonnaise-type 1 tablespoon
13. cola 1 can (12 fl. oz.)
14. beef, roast, lean 3 ounces
15. rice, white 1 cup
16. spinach, cooked (1) 1/2 cup
17. corn, yellow (1) 1/2 cup
18. roll, white, soft (1) one roll
19. margarine, soft (2) one teaspoon
20. banana (1) medium banana
21. tea, brewed (2) 6 fluid ounces
22. lemon juice (1) 1 teaspoon
23. crackers, saltines (4) one saltine
24. cheese, swiss 1.5 ounces
9
Standard Output_______________
ANALYSIS OF DAY 1
PERCENTAGES OF RECOMMENDED DAILY DIETARY ALLOWANCES
0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100_____________________________________________________________
Protein ************************************************************* 196%
Vitamin A ************************************************************* 431%
Vitamin E ************************************************ 81%
Vitamin C ************************************************************* 242%
Thiamin ************************************************************* 144%
Riboflavin ************************************************************* 150%
Niacin ************************************************************* 115%
Vitamin B6 ************************************************************ 99%
Folacin ************************************************************* 101%
Vitamin B12 ************************************************************* 156%
Calcium ************************************************************* 145%
Phosphorus ************************************************************* 175%
Magnesium ************************************************************* 140%
Iron ************************************************************* 112%
Zinc ************************************************************* 112%
CALORIE, FAT, AND FIBER TOTALS FOR DAY 1
Total calories: 1992 kilocalories
Total fat: 60.0 grams
Total saturated fat: 23.1 grams
Total monounsaturated fat: 22.7 grams
Total polyunsaturated fat: 9.8 grams
Total cholesterol: 171 milligrams
Total dietary fiber: 25.1 grams
PERCENTAGE OF CALORIES FOR DAY 1 FROM
Protein Carbohydrate Fat Alcohol
16 56 26 0
(10% of calories from
saturated fatty acids)
ESTIMATED SAFE AND ADEQUATE DAILY DIETARY INTAKES FOR DAY 1
Copper Sodium Potassium
Safe daily ranges: 2.0-3.0 mg 1100-3300 mg 1875-5625 mg
Your values: 1.6 mg 3840 mg 3522 mg
10
Single Nutrient Analysis________________________
Food Amount Iron
mg
1. grapefruit (1) 1/2 medium 0.1
2. cereal, whole-wheat 1 cup 1.5
3. sugar, brown (2) one teaspoon 0.2
4. milk, lowfat 1 cup 0.1
5. frankfurter, all-beef (1) one frankfurter 0.7
6. roll, hotdog/hamburger (1) one roll 1.2
7. mustard (1) one teaspoon 0.1
8. baked beans (1) 1/2 cup 3.8
9. cabbage, green (1) 1/2 cup, chopped 0.3
10. carrots (.5) small 0.1
11. pepper, sweet, green .125 cups 0.2
12. salad dressing, mayonnaise-type 1 tablespoon 0.0
13. cola 1 can (12 fl. oz.) 0.1
14. beef, roast, lean 3 ounces 3.1
15. rice, white 1 cup 2.9
16. spinach, cooked (1) 1/2 cup 3.4
17. corn, yellow (1) 1/2 cup 0.5
18. roll, white, soft (1) one roll 0.8
19. margarine, soft (2) one teaspoon 0.0
20. banana (1) medium banana 0.4
21. tea, brewed (2) 6 fluid ounces 0.1
22. lemon juice (1) 1 teaspoon 0.0
23. crackers, saltines (4) one saltine 0.6
24. cheese, swiss 1.5 ounces 0.1___
TOTAL 20.1 mg
RDA VALUE 18.0 mg
11
IV. Program Operation
A. Machine Features Needed_______________________
The system requires just under 0.5 meg. for program and system data
files.
Specifically the program requires:
o Microcomputer with a minimum of 256K memory.
o MS/DOS version 2.11.
Either o 2 360KB floppy disk drives capable of reading a diskette
in IBM-PC format
Or o 1 720KB floppy disk drive capable of reading a diskette
in IBM-PC format
Or o 1 1.2MB floppy disk drive capable of reading a diskette
in IBM-PC format
Or o 1 1.44MB floppy disk drive capable of reading a diskette
in IBM-PC format
Or o 1 meg. of fixed disk and one floppy disk drive.
The system uses five files in its operation. Some of these are
direct access files having record lengths greater than 128
characters.
B. General Guidelines__________________. The dietary analysis program is designed to be
as user-friendly as possible. Below are some general guidelines for
users new to the program:
1. Enter in either upper or lower case.
2. Make one entry at a time.
3. The maximum number of foods that can be analyzed for a meal or_______
snac____k_ is 20.
4. Fractions must be entered as their decimal equivalents (.5
rather than 1/2, for example).
5. A beeping sound means that a response is incorrect or
inappropriate.
6. "Yes" or "No" responses can be entered as "Y" or "N."
C. Installation._____________
For any system:_______________
Make back-up copies of the diskettes to use in running the program,
saving the master copies in case they're needed later.
12
For 2 360K disk system (TWO DISK):__________________________________
No installation required.
For 720KB or larger disk systems operating from diskette (ONE DISK):____________________________________________________________________
No installation required.
For a fixed-disk system (FIXED DISK):_____________________________________
To install the system to a fixed disk, first "boot" the system. Place
the diskette labeled "Disk #1" into drive A. At the system prompt
(A>) type INSTALL and depress RETURN. You will then be instructed as
to how to complete the installation.
D. Getting Started_______________.
Turn the printer on. Make sure there is an adequate supply of paper.
Turn the computer on (boot the system).
For TWO DISK system___________________:
At the system prompt (A>), put the diskette marked "USDA dietary
analysis program" into drive A. The diskette marked "USDA dietary
analysis data" goes into drive B. At the prompt, type - DAP - and
hit RETURN.
For ONE DISK system___________________:
At the system prompt (A>), put the diskette marked "USDA dietary
analysis program" into drive A. Type - DAP - and hit RETURN.
For a FIXED DISK system_______________________:
At the system prompt (C>), type - DAP - and hit RETURN.
E. Screen Sequence and Descriptions________________________________. The first screen to appear in the
program is the title screen. The next screen asks whether a one-disk
system is being used to run the program. Enter "Y" for "yes" or "N"
for "no".
The next screen asks if the diet to be analyzed is new (enter "N") or
is to be retrieved from storage (enter "R").
13
If retrieving a diet from storage_________________________________, the program will prompt you to
insert a diskette. Once the diskette has been inserted, the program
will ask for the name of the file and the name of the person who
entered the diet to be retrieved. The name of the file may be
entered in upper or lower case, but the name of the diet must be
exactly as it was stored. (e.g. lower case letters if it was entered
with lower case letters). The program will load the diet and place
you at the main menu screen. You then proceed as if entering a new
diet.
When entering a new diet________________________, the following screen sequence appears:
1. User Background Information___________________________. This screen asks for some
background information including name, age, and sex. This
information is used to select the appropriate Recommended
Dietary Allowances to evaluate the user's diet.
Name - Accepts a first name, last name, or both.
Age - Accepts any whole_____ number between 0 and 100.
Sex - Accepts "F" (female) or "M" (male). Females ages 11 to 50
are also asked if they are pregnant or breastfeeding. Before
continuing, users verify that the information is correct.
2. Food selection and entry________________________. The next screen is used to enter or
change diets and correct errors. Working from a written diet
record may save time and improve accuracy when entering diets.
Options on this screen include:
1. Enter a food for the current meal_________________________________--Use to enter foods (one
at a time) for a meal or snack. The name of the meal to
which foods are being added appears at the top of the
screen. Foods can be entered using either menu-entry
approach or direct-code entry.
2. Delete a food from the current meal___________________________________--Use to delete a food
entered previously. Select the number of the item to be
deleted from the listing of foods that appears on the
screen.
3. Change the quantity of food in your current meal________________________________________________--Use to
change the quantity of a food entered previously. Entering
a new unit and quantity will replace the previous values.
4. Change to another meal______________________--Use to change the name of the
current meal listed at the top of this screen. Use to
enter additional foods, make corrections, or do analyses on
any meal other than the one shown. The sequence of meals
14
is "breakfast, mid-morning snack, lunch, mid-afternoon
snack, dinner, and evening snack."
5. Change to another day_____________________--Use to change to another day to
enter foods or perform analyses. Since the program
analyzes up to three days of intake, the sequence of days
is "day 1, day 2, day 3." The current day appears at the
top of the screen.
6. Change the method of selecting foods from menu to__________________________________________________direct______--
Use to change the method of entering food selections from
menu-entry to direct-code entry or vice-versa.
7. List the foods in your current meal___________________________________--Lists all foods
entered for the meal or snack shown on the screen.
8. List the foods in your current day__________________________________--Lists all foods
currently entered for the day shown on the screen.
9. List the foods in your total diet_________________________________--Lists all the foods that
have been entered since the user began.
10. Analyze your current meal_________________________* (See page 15.)
11. Analyze your current day________________________* (See page 15.)
12. Analyze your total diet_______________________* (See page 15.)
13. End the program_______________--This function ends the program. Upon
selecting this function, the user is given the option to
save the diet just entered.
To save a diet______________, the user first provides some storage
information on race, file name (dataset), and optional
storage code.
1) The following race categories are presented:
1) White, 2) Black, 3) Hispanic, 4) American Indian/
Alaskan Native, 5) Asian or Pacific Islander,
and 6) Other.
2) The file name can use 2 formats:
A) a name of 1 to 8 characters in length (Ex. NEWFILE)
B) a name of 1 to 8 characters followed by a period
(.) and a 1 to 3 character extension
(Ex. NEWFILE.DAT)
(Legal characters include all letters of the alphabet
15
and numbers from 0 to 9. Additional legal characters
are: $, &, #, ~, %, (, ), -, __, @, and !)
3) The optional storage code is a user-defined code up to
20 characters in length. (Legal characters include
all those listed above for dataset file names.) The
user may define this code to indicate date, location,
or another variable to be used in selecting groups of
files for statistical analysis using other software.
For example, a teacher may use the optional code to
develop a program to compare average nutrient intakes
of class members pre-and post-instruction.
After entering the storage information, the user is
prompted to insert a storage diskette into drive A.
After saving a diet or choosing not to save a diet, the
user is asked whether another person would like to enter a
diet. This option allows several consecutive users to
enter diets without rebooting the program. A "Y" response
places the next user at the initial program screen for
entering user background information.
Note: At the bottom of the food selection screen is an option to
select a "help screen" that gives advice on how to proceed.
Pressing <H> leads to a screen that explains which menu options
can be used to 1) enter a new diet, 2) correct errors, or 3)
analyze a diet. The user returns to the main menu after
reviewing the help screen.
*3. Analysis Options________________. These options lead to the analysis screen
with the options described below. Data used for analysis are
those from the current meal, current day, or total diet,
depending on which option was selected.
1. Change the output device________________________--Use to switch from the screen to
the printer and vice-versa.
2. List foods entered for (meal, day, total diet)______________________________________________--Gives you a
final look at the foods you have entered before doing any
analyses. The listing also appears as part of the analyses
that are printed for you. The food list includes food item
descriptions, the serving unit, and the serving amount.
3. Produce standard output_______________________--Consists of user background
information (name, age, sex), a list of foods being
analyzed, and analysis components 4-7 below.
16
4. RDA graph_________--Produces a bar graph showing percentage of the
RDA for the user for 15 different nutrients.
5. Calorie, fat, and fiber totals______________________________--Shows totals for calories,
fat, fatty acids (saturated, monounsaturated,
polyunsaturated), cholesterol, and dietary fiber.
6. Percentage of calories from protein, carbohydrate, fat, and___________________________________________________________
alcohol_______--Reports the percentage of calories provided in the
diet from each of these components, and percentage of
calories from saturated fatty acids.
7. Safe and Adequate Daily Dietary Intake Ranges_____________________________________________--Shows values
for sodium, potassium, and copper along with the Estimated
Safe and Adequate Daily Dietary Intake Range for each.
8. Single nutrient analyses________________________--Examines the amount of a user-
selected nutrient in the diet. Each analysis shows food
descriptions, serving units and amounts, the nutrient value
for each food, the total for the group of foods, and an RDA
(if applicable) for comparison.
9. End this analysis_________________--Returns to the food selection and entry
screen.
A Final Note____________
In developing and pilot-testing the dietary analysis program, several features
were added to help users enter foods quickly and easily. Some of these are:
1) A question that appears after five consecutive foods are entered to
ask if you are still working on the meal shown at the top of the
screen. This reminds you to change to the next meal or snack when
necessary, and will move any foods entered incorrectly to the
appropriate meal or snack.
2) The ability to go back a screen as well as forward on most food group
screens. This gives you more flexibility in locating foods and
prevents you from entering an incorrect food to get back to the main
food selection screen.
3) The ability to add more than one food from the same list of foods
without going back through the entire food group sequence. This is
useful when entering several vegetable ingredients in a salad or
another combination dish, for example.
17
APPENDIX A
Interpretive Materials
18
ABOUT YOUR DIET ANALYSIS PRINTOUT
Your diet analysis printout provides information about the nutrient content of
your diet figured from the days of food intake you reported. Keep in mind
that the diet analysis will be a better estimate of your usual nutrient intake
if you report several days' intakes rather than only a single day's intake and
if the days you report represent your customary food intake.
PROTEIN, VITAMINS, AND MINERALS: The printout shows your intake of protein,
vitamins, and minerals as percentages of the Recommended Dietary Allowances for
healthy Americans of your age and sex.
Recommended Dietary Allowances______________________________ (RDA)______ are standards for nutrient intake
established by a special committee of the Food and Nutrition Board, National
Academy of Sciences. Individuals vary in their nutrient needs. The RDA are set
higher than the needs of most people so that nearly everyone getting the RDA for
various nutrients can be sure that their needs are being met.
Nutrient intakes below 100 percent of the RDA_____________________________________________ are not necessarily
inadequate for an individual because RDAs are set higher than the
needs of most people. Furthermore, it is not necessary to get 100
percent of every nutrient every day; it is your usual nutrient intake
that is important. Averaging your intake over several days or a week
will give you a better idea of your usual intake. If your diet
consistently falls short of the RDA for one or more nutrients,
increase your use of foods which are good sources of those nutrients
(see attached list of Food Sources of Nutrients).
Most people can meet their nutrient needs by eating a variety of
foods from the major food groups--breads, cereals, and other grain
products; fruits; vegetables; meat, poultry, fish and alternates; and
milk, cheese, and yogurt. The Pattern for Daily Food Choices
(attached) suggests kinds and amounts of foods to include in your
diet to obtain needed nutrients.
Vitamin and mineral supplements are generally not needed.
Individuals with special nutrient needs, such as pregnant or
lactating women, or the elderly or others who eat very little food
for extended periods may need supplements. However, there are no
known advantages and some potential harm in consuming excessive
amounts of any nutrient. Large dose supplements of any nutrient
should be avoided. If you are concerned, check with your health
care provider.
Nutrient intakes above 100 percent of the RDA_____________________________________________ are seldom cause for
concern when the nutrients come from common food sources________________________________________________. For
example, in recent surveys, protein intake of American women averaged
144 percent of the RDA; protein intake of men averaged 175 percent of
the RDA.
19
CALORIES: A calorie is a measure of the energy supplied by food when it is used
by the body. Nutrients that supply calories are fat (9 calories per gram),
carbohydrate (4 calories per gram), and protein (4 calories per gram). Alcohol
in beer, wine, and liquor also supplies calories (7 calories per gram of
alcohol). Your printout shows the total number of calories in your diet as well
as the percentage of total calories from fats (and saturated fatty acids),
protein, carbohydrate, and alcohol.
The number of calories you need is determined by your age, sex, body size and
activity level, and whether you are growing, or pregnant or lactating. Your
body weight is usually the best guide to how well your intake is matching your
needs. If you are overweight, take in fewer calories and exercise more. If you
are underweight, take in more calories.
FAT AND CHOLESTEROL: Many nutrition authorities recommend that Americans avoid
too much fat, saturated fat, and cholesterol.
Total fat_________: In recent surveys, adult men and women reported diets
that averaged about 37 percent of calories from fat. Many
authorities have suggested it is best to limit fat to no more than 30
percent of total calories.
Saturated fat_____________: Fats in foods are made up of mixtures of three types
of fatty acids: saturated, monounsaturated, and polyunsaturated.
Some authorities suggest limiting saturated fatty acids to about one-
third of total fat. This means that if the total fat intake shown on
your printout is 60 grams, saturated fatty acids should be 20 grams
or less. If your intake of total fat is 30 percent of calories,
saturated fatty acids should be limited to 10 percent of calories.
In recent surveys, adult men and women reported diets averaging about
13 percent of calories from saturated fatty acids. Saturated fatty
acids occur in largest proportions in fats in dairy products, meat,
poultry, and coconut, palm, and palm kernel oils.
Cholesterol___________: Cholesterol is a fat-like substance that is found
in all foods of animal origin. In recent surveys, adult men and
women reported diets averaging 435 and 280 milligrams of
cholesterol, respectively. Some authorities suggest limiting
your intake of dietary cholesterol to an average_______ of 300 mg per
day. (Your intake on a single day may be higher, depending on
whether you included a food, such as eggs or liver, that
contains a relatively large amount of cholesterol).
CARBOHYDRATE: For many Americans who are trying to decrease their fat intake,
replacing those calories with foods high in carbohydrate is recommended. Choose
starchy foods like breads, cereals, pasta, rice, dry beans and peas, and
starchy vegetables like potatoes, corn, and peas. These starchy foods supply
vitamins, minerals, and fiber, as well as calories. Go easy on carbohydrates
from sweets and added sugars, which supply calories but few vitamins and
minerals.
20
FIBER: Dietary fiber is the parts of plant foods that are generally not
digestible by humans. There are several kinds of fiber with different
chemical structures and biological effects. Because foods differ in the kinds
of fiber they contain, it's best to include a variety of fiber-rich
foods--whole-grain breads and cereals, fruits, and vegetables. Your printout
shows your total fiber intake in grams. Recent surveys have found that women
consume an average of 12 grams and men an average of 18 grams of fiber per day.
Many health professionals believe that Americans would benefit by increasing
their consumption of dietary fiber.
SAFE AND ADEQUATE DAILY DIETARY INTAKE RANGES are listed for copper, sodium
and potassium. These ranges were established by the RDA committee for some
nutrients for which there was not enough information to establish RDAs.
The recommended range for copper is 1.5-3.0 milligrams per day for adults. If
your intake falls within this range, your diet contains enough copper. If your
diet contains less than the bottom of the range, try to include more foods that
are good sources of this nutrient.
The estimated minimum requirement for healthy adults for sodium is 500 milligrams
per day. It is very difficult to get too little sodium. In fact, most Americans
consume more than they need. Some authorities recommend that you limit total sodium
to less than 3000 milligrams per day while others suggest an upper limit of 2400
milligrams. The sodium value shown on your printout reflects sodium in the foods
you reported, including amounts typically added in preparation of meats, vegetables,
pasta, and rice. It does not include sodium in salt added at the table. If your
intake is above the recommended limit, cut down on salt added in preparation of foods,
choose fewer foods that contain large amounts of sodium added in processing, and
reduce salt added at the table.
The estimated minimum requirement for healthy adults for potassium is 2000
milligrams per day. Some authorities suggest that considerably higher intakes
--around 3500 milligrams-- are more desirable. If your diet contains less than the
recommended amount of potassium, choose more foods that are good sources of this
nutrient.
21
CHOOSING A HEALTHFUL DIET
What should you eat to stay healthy? We don't yet know enough about nutrition
to identify an "ideal diet" for each individual. Research seeks more
information about amounts of essential nutrients people need and diet's role
in certain chronic diseases. But based on the nutrition information we have
now, the information on the following pages will help you establish
good eating habits that can help keep you healthy and even improve your
health.
THE DIETARY GUIDELINES FOR AMERICANS
The Dietary Guidelines for Americans are seven basic principles for developing
and maintaining a healthier diet. They were published by the U.S. Department
of Agriculture and the U.S. Department of Health and Human Services, and form
the basis for Federal nutrition information and education programs for healthy
Americans. Following the Dietary Guidelines is a balancing act: getting the
variety of foods necessary to supply the nutrients you need, but not too much
of other food components--calories, fat and cholesterol, sugar, sodium, and
alcohol. It's important to consider all seven Guidelines together in building
a healthful diet:
o Eat a variety of foods
o Maintain desirable weight
o Avoid too much fat, saturated fat, and cholesterol
o Eat foods with adequate starch and fiber
o Avoid too much sugar
o Avoid too much sodium
o If you drink alcoholic beverages, do so in moderation
For more information on using the Dietary Guidelines:
o Contact the Human Nutrition Information Service, U.S. Department of
Agriculture, HNIS, Room 325A, 6505 Belcrest Road, Hyattsville, Maryland
20782.
o Contact your local county extension agent (Cooperative Extension System),
public health nutritionist, or dietitian in hospitals or other community
organizations.
22
A PATTERN FOR DAILY FOOD CHOICES
When shopping, planning, and preparing meals for yourself and others, use the
guide on the next page to help you choose a varied and nutritious diet.
o Choose foods daily from each of the first five major groups.
o Include different foods from within the groups. As a guide, you can use the
subgroups listed below the major food group heading.
o Have at least the smaller number of servings suggested from each group.
Adjust the total amount of food you eat to maintain desirable body weight.
o Choose more often foods from each group that are low in fat, saturated fatty
acids, cholesterol, sugars, and sodium.
o Go easy on foods in the sixth group--fats, sweets, and alcoholic beverages.
These foods provide calories but few vitamins and minerals.
What About the Number of Servings?__________________________________
The Pattern for Daily Food Choices suggests ranges of servings from each of
the first five food groups. How much should you___ have?
The amount of food you need depends on your age, sex, body size, physical
condition, and how active you are. Almost everyone should have at least the
smaller number of servings from each food group daily. Many women, older
children, and most teenagers and men need more. The top of the range is about
right for an active man or teenage boy. People who need more than the lower
number of servings can simply include larger portions of menu items (for
example, one cup of rice counts as two servings from the breads and cereals
group), or choose additional foods for meals and snacks. Serve younger
children the same variety of foods as everyone else, but in smaller amounts to
suit their smaller dietary needs. They should have the equivalent of two cups
of milk each day, but you can serve it in three or four portions. Amounts of
yogurt or cheese listed as a serving in the milk, cheese, and yogurt group
provide about the same amount of calcium as 1 cup of milk.
NOTE: The Pattern for Daily Food Choices was developed for Americans who
regularly eat foods from all the major food groups listed. If you do not eat
one or more of these types of foods, you may wish to contact a nutritionist in
your community for help in planning food choices.
23
A Pattern for Daily Food Choices
Food Group Suggested Daily Servings What Counts as a Serving_____________________________________________________________________________
Breads, Cereals, 6 - 11 1 slice of bread, 1/2
and Other Grain (include several servings hamburger bun or English
Products daily) muffin; a small roll,
biscuit, or muffin; 3 to
4 small or 2 large
o Whole-grain crackers; 1/2 cup cooked
o Enriched cereal, rice, or pasta;
or 1 ounce of ready-to-
eat breakfast cereal.
_____________________________________________________________________________
Fruits 2 - 4 A whole fruit such as a
medium apple, banana, or
o Citrus, melon orange; a grapefruit half;
berries a melon wedge; 3/4 cup of
o Other fruits juice; 1/2 cup berries, or
1/2 cup canned fruit; or
1/4 cup dried fruit.
_____________________________________________________________________________
Vegetables 3 - 5 servings 1/2 cup of cooked
(include all types vegetables; 1/2 cup of
o Dark-green regularly; use dark- chopped raw vegetables;
leafy green leafy vegetables or 1 cup of leafy raw
o Deep-yellow and dry beans and peas vegetables, such as lettuce
o Dry beans and several times a week) or spinach.
peas (legumes)
o Starchy
o Other vegetables
_____________________________________________________________________________
Meat, Poultry, 2 - 3 servings Amounts should total 5 to 7
Fish, and ounces of cooked lean
Alternates meat, fish, or poultry a
(Eggs, dry beans and day. Count 1 egg, 1/2 cup
peas, nuts and seeds) cooked beans, or 2
tablespoons peanut butter
as 1 ounce of meat.
_____________________________________________________________________________
Milk, Cheese, 2 servings (3 servings for 1 cup of milk; 8 ounces of
and Yogurt women who are pregnant or yogurt; 1-1/2 ounces of
breast feeding and for teens; natural cheese; or 2 ounces
4 servings for teens who are of process cheese.
pregnant or breast feeding
_____________________________________________________________________________
Fats, Sweets Avoid too many fats and sweets. If you
and Alcoholic drink alcoholic beverages, do so in
Beverages moderation.
24
Food Sources of Nutrients
The following list of food sources of nutrients can help you make food
selections to meet nutrient needs and avoid too much fat, cholesterol, added
sugars, and sodium in your diet.
For protein, vitamins, and minerals, most foods are listed because of the amount
of the nutrient a serving contains. These foods provide a significant amount of
the specific nutrient in relation to the number of calories they provide. They
also provide at least 10 percent of the U.S. RDA for the nutrient per serving.
Some other foods, such as breads and cereals, which provide less of the nutrient
per serving, are listed because they are eaten often or in large amounts by most
Americans. Therefore, these foods contribute important amounts of the nutrient
to diets.
Protein Animal foods like meat, poultry, fish, eggs, milk, cheese, and
yogurt; and vegetable foods like dry beans and peas, nuts and
seeds, and grains.
Carbohydrates Starch______: grain products, dry beans and peas, potatoes and other
starchy vegetables, such as corn and green peas.
Sugars occurring naturally in foods___________________________________: fruits, vegetables, and
milk.
Added sugars____________: table sugar, honey, syrup, cakes, pies, soft
drinks, candy and other sweets.
Dietary Fiber Whole grains, dry beans and peas, fruits and vegetables--
particularly when eaten with skin and/or seeds--and nuts and
seeds.
Fats Vegetable oil, butter, margarine, salad dressing, nuts, seeds,
sour cream, cheese, ice cream, fatty cuts of meat, fatty fish,
poultry with skin, egg yolks, whole milk, yogurt made with whole
milk, many baked goods, snack foods, and foods that are breaded
and fried.
Cholesterol Egg yolk and variety meats (such as liver and kidney) contain
the most. Other sources are animal fats (such as butter, lard,
beef and chicken fat), meat, poultry, fish, and whole milk
products.
Vitamin A Deep-yellow/orange and dark-green vegetables and fruits (such
as carrots, spinach, cantaloup), tomatoes, liver, egg yolk,
butter, and fortified lowfat milks and margarine.
Thiamin Whole-grain and enriched or fortified breads and cereals, and
pork.
Riboflavin Milk, yogurt, whole-grain and enriched or fortified breads and
cereals, broccoli, spinach, meat, and dark poultry meat.
25
Niacin Meat, poultry, fish, whole-grain and enriched or fortified
breads and cereals, and peanuts.
Vitamin B6 Meat, fish, poultry, whole-grain breads or fortified cereals,
bananas, white potatoes.
Vitamin B12 Milk, yogurt, meat, fish, poultry, and eggs. Found only in
animal products and some fortified grain products (check the
label).
Folacin Dark-green leafy vegetables, whole-grain breads and cereals,
liver, dry beans and peas, and orange juice.
Vitamin C Citrus fruits, berries, melons, dark-green vegetables,
cabbage, green or red sweet peppers, potatoes, and tomatoes.
Calcium Milk, yogurt and cheese are best. Other sources include fish
with edible bones, and dark-green vegetables.
Phosphorus Meat, fish, poultry, eggs, dry beans and peas, milk, cheese,
yogurt, and whole-grain breads and cereals.
Magnesium Broccoli, spinach, nuts and seeds, whole-grain breads and
cereals, and dry beans and peas.
Iron Meats, dry beans and peas, spinach, and whole-grain and enriched
or fortified breads and cereals.
Zinc Meat, poultry, shellfish, and whole-grain cereals.
Copper Liver, shellfish, nuts and seeds, whole-grain breads and
cereals.
Sodium Most added to food as salt (sodium chloride) or other sodium-
containing compounds. Foods with significant sodium include
cured or canned meats, canned fish and poultry, cheese, canned
vegetables, canned or frozen dinners and soups, and condiments
such as soy sauce, steak sauce, catsup, and seasoning salts.
Potassium Fruits and vegetables, dry beans and peas, meat, poultry, fish,
milk, and yogurt.
26
APPENDIX B
Food Descriptions and Direct-Entry Codes
27
004446 alfalfa sprouts
003011 All Bran
002017 almonds, salted
002024 almonds, unsalted
004026 apple cider
002668 apple crisp/betty
004033 apple juice
003634 apple ring, spiced
003627 apple, baked
003984 apple, candied
003613 apple, raw
003543 apples, dried
003620 applesauce
003641 apricots, canned, heavy syrup
003648 apricots, canned, light syrup
003550 apricots, dried
004586 artichoke salad, in oil
004693 asparagus, cooked
004810 asparagus, cream/cheese sauce
003655 avocado
005482 Baby Ruth bar
000729 bacon
002010 bacon bits
005076 bacon fat
000722 bacon, canadian
001639 bacon,lettuce, and tomato sandwich
002192 bagel, white
002276 bagel, whole-grain
003662 banana
003557 banana chips, dried
004411 barbecue sauce
004453 bean sprouts
001926 beans and franks
001933 beans, and pork
001905 beans, baked, with tomato sauce
001877 beans, black/brown/bayo, cooked
001912 beans, boston baked
004607 beans, green, cooked
004817 beans, green, cream/cheese sauce
001898 beans, kidney, cooked
004768 beans, lima and corn
001884 beans, lima, dried, cooked
004600 beans, lima, green, cooked
001870 beans, navy, cooked
001891 beans, pinto, cooked
001919 beans, refried
004614 beans, wax, cooked
001345 beef and noodles, cream sauce
001534 beef barbecue on bun
001247 beef barbecue/sloppy Joe
000638 beef brisket, lean
000939 beef liver, braised
001436 beef pot pie
001429 beef stew
28
000624 beef stew meat, lean
001261 beef stroganoff
000631 beef, corned, lean
000673 beef, dried/chipped
000666 beef, ground, extra lean
000659 beef, ground, lean
000652 beef, ground, regular
000617 beef, roast, lean
000610 beef, roast, lean and fat
001611 beef, roast, sandwich
000603 beef, steak, lean
000596 beef, steak, lean and fat
000645 beef, steak, sandwich (Steakumms)
005832 beer, light
005825 beer/ale
004621 beets, cooked
004824 beets, harvard
004929 beets, pickled, sliced
002290 biscuit, breakfast, fast food
002304 biscuit, home-prepared
002297 biscuit, refrigerator
003886 blackberries, canned, heavy syrup
003879 blackberries, fresh
003893 blackberries, frozen
005839 bloody mary
003907 blueberries, canned, heavy syrup
003900 blueberries, fresh
003914 blueberries, frozen
000988 bologna, all-beef
000995 bologna, chicken/turkey
000981 bologna, pork
002402 boston creme pie
003053 Bran Flakes (40 % bran)
005944 brandy, liqueurs/cordials
002255 bread, cracked-wheat
002381 bread, fruit
002283 bread, multigrain
002143 bread, pita, white
002241 bread, pita, whole-wheat
002269 bread, pumpernickel
002150 bread, raisin
002262 bread, rye
002157 bread, sourdough
002388 bread, vegetable
002129 bread, white, french
002136 bread, white, italian
002115 bread, white, loaf
002122 bread, white, toast
002227 bread, whole-wheat
002234 bread, whole-wheat, toast
002199 breadsticks
002745 breakfast tarts/bars
004271 broccoli, battered, fried
004257 broccoli, cooked
29
004250 broccoli, fresh, raw
004264 broccoli, with cheese sauce
002521 brownie
004628 brussels sprouts, cooked
003151 burrito with meat and cheese
003158 burrito, cheese, beans, no meat
005041 butter
005069 butter-margarine blend
005496 Butterfinger bar
004635 cabbage, green, cooked
004460 cabbage, green, fresh, raw
004467 cabbage, red, fresh, raw
002395 cake, angelfood
002409 cake, carrot, no icing
002479 cake, chiffon, no icing
002423 cake, chocolate, no icing
002458 cake, pound, no icing
002507 cake, pudding-type, no icing
002465 cake, spice, no icing
002472 cake, sponge, no icing
002486 cake, upside down
002493 cake, white, no icing
002500 cake, yellow, no icing
003669 cantaloup
003018 Cap'n Crunch
005307 caramel/butterscotch topping
005405 caramels, chocolate
005412 caramels, not chocolate
004285 carrots, cooked
004278 carrots, fresh, raw
004292 carrots, glazed
002031 cashews, salted
002038 cashews, unsalted
004376 catsup
004831 cauliflower, battered, fried
004642 cauliflower, cooked
004474 cauliflower, fresh, raw
004649 celery, cooked
004481 celery, fresh, raw
003004 cereal, whole-wheat
004187 chard, cooked
003025 Cheerios
000568 cheese fondue
000547 cheese food spread (Velveeta)
000582 cheese sauce
000575 cheese souffle
000414 cheese, blue/roquefort
000421 cheese, brick
000435 cheese, brie
000428 cheese, camembert
000442 cheese, cheddar
000498 cheese, cheddar, low-sodium
000505 cheese, cottage
000519 cheese, cottage, lowfat (1-2%)
30
000526 cheese, cream
000449 cheese, feta
000456 cheese, gouda/edam
000463 cheese, mozzarella
000470 cheese, muenster
000477 cheese, parmesan, grated
000533 cheese, process, american
005979 cheese, process, grated
000540 cheese, process, swiss
000484 cheese, provolone
000512 cheese, ricotta
000491 cheese, swiss
001548 cheeseburger, 1/4 lb., plain, bun
001569 cheeseburger, bacon, on bun
001555 cheeseburger, double, plain, bun
001541 cheeseburger, plain, on bun
002416 cheesecake
003690 cherries, canned, heavy syrup
003697 cherries, canned, light syrup
003683 cherries, sweet, fresh
003676 cherry pie filling
003032 Chex Cereal
001359 chicken & noodles with cream sauce
001499 chicken a la king
001373 chicken and dumplings
000785 chicken breast, fried
000778 chicken breast, no skin, roasted
000771 chicken breast, with skin, roasted
001303 chicken cacciatore
001450 chicken chow mein/chop suey
001317 chicken cordon bleu
000806 chicken drum, no skin, roasted
000799 chicken drum, with skin, roasted
000813 chicken drumstick, fried
001653 chicken fillet sandwich
000953 chicken giblets
000792 chicken leg (drum and thigh),fried
000946 chicken liver, battered, fried
000869 chicken nuggets (white meat)
001380 chicken patty (white meat), fried
001457 chicken pot pie
000862 chicken roll
001366 chicken tetrazzini
000834 chicken thigh, fried
000827 chicken thigh, no skin, roasted
000820 chicken thigh, with skin, roasted
000855 chicken wing, fried
000848 chicken wing, no skin, roasted
000841 chicken wing, with skin, roasted
001310 chicken, creamed
001506 chicken/turkey salad
001940 chickpeas, cooked
001240 chili con carne
000561 chili con queso
31
004383 chili/taco sauce
003207 chimichanga (meat and cheese)
005510 chocolate bar, with caramel nougat
005433 chocolate bar, with nuts
005272 chocolate syrup, thin
005314 chocolate topping, fudge
000134 chocolate, hot, home-prepared
000148 chocolate, hot, low-calorie
000141 chocolate, hot, made from dry mix
001156 clams, breaded and fried
001170 clams, canned
001163 clams, steamed/boiled
005489 Clark bar/Fifth Avenue bar
001632 club sandwich
005650 club soda/seltzer water,carbonated water (Perrier)
002661 cobbler, fruit
004425 cocktail sauce
003039 Cocoa Puffs
005440 coconut, chocolate-covered
001093 cod, baked/broiled
005594 coffee, brewed
005601 coffee, instant
002752 coffeecake
005664 cola, low-calorie
005657 cola, regular
001674 cold cut submarine
004565 coleslaw, with dressing
004194 collard greens, cooked
002528 cookie, butter/shortbread
002535 cookie, chocolate chip
002549 cookie, fig bar
002542 cookie, fruit bar
002556 cookie, gingersnap
002563 cookie, granola bar
002570 cookie, oatmeal
002577 cookie, peanut butter
002591 cookie, sandwich-type
002584 cookie, sugar
002598 cookie, vanilla wafer
002801 corn chips
003046 Corn Flakes
002808 corn puffs
004656 corn, creamstyle
004838 corn, scalloped/pudding
004670 corn, white
004663 corn, yellow
002318 cornbread
000932 cornish hen, roasted, with skin
001387 crab cake
001331 crab imperial
001324 crab, deviled
001177 crab, hard shell, steamed
001184 crab, soft shell, fried
002766 crackers, butter (Ritz)
32
002773 crackers, cheese
002759 crackers, graham
002780 crackers, saltines
002787 crackers, sandwich-type
002794 crackers, whole-wheat
005804 cranberry juice drink
004005 cranberry salad
003921 cranberry sauce
005811 cranberry-apple juice drink
002969 cream of rice
002997 cream of wheat, instant
002990 cream of wheat, quick-cooking
005692 cream soda, low-calorie
005685 cream soda, regular
000197 cream, half and half
000211 cream, heavy, whipped
000204 cream, heavy/whipping, liquid
000190 cream, light/table
000239 cream, sour
000246 cream, sour dressing
000218 creamer, non-dairy, fluid
000225 creamer, non-dairy, powder
002885 crepe
002682 crepes, fruit-filled
002185 croissant
002206 croutons
004488 cucumber, fresh, raw
004572 cucumbers, in sour cream
002430 cupcake, chocolate
002437 cupcake, not chocolate
000358 custard
005846 daiquiri
002710 danish, cheese
002703 danish, fruit
003564 dates
000554 dip, cream cheese
000253 dip, sour cream
002717 doughnut, cake
002738 doughnut, custard
002731 doughnut, jelly
002724 doughnut, yeast
000316 dreamsicle
000925 duck, roasted, with skin
003270 dumplings, meat-filled
003263 dumplings, plain
002675 eclairs/cream puffs
001842 egg foo yung
000155 egg nog
001821 egg omelet, with cheese
001828 egg omelet, with meat (Western)
001835 egg omelet, with vegetables
003242 egg roll, meatless
003249 egg roll, with meat
001807 egg salad
33
001863 egg substitute, cooked
001786 egg white, cooked
001793 egg yolk, cooked
001849 egg, cheese, ham on english muffin
001800 egg, deviled
001779 egg, fried/scrambled
001765 egg, hard-cooked, chopped
001814 egg, scrambled/omelet, plain
001772 egg, whole, poached
004852 eggplant parmesan casserole
004845 eggplant, battered, fried
004677 eggplant, cooked
003172 enchilada, bean, cheese, no meat
003165 enchilada, with meat and cheese
002213 english muffin
002220 english muffin, toasted
003571 figs, dried
001394 fish cakes/patty
001079 fish fillet, fried
001660 fish sandwich
001086 fishsticks, breaded/baked
001100 flounder, fillet, baked/broiled
001415 flounder, stuffed with crabmeat
000960 frankfurter, all-beef
000967 frankfurter, beef and pork
000974 frankfurter, chicken/turkey
001667 frankfurter, plain, on bun
001492 frankfurters and sauerkraut
002878 french toast
003060 Froot Loops
003123 Frosted Flakes
003067 Frosted Mini-Wheats
005356 fruit butter
003963 fruit cocktail,canned,heavy syrup
003970 fruit cocktail,canned,juice-packed
005783 fruit drink, low-calorie
005741 fruit drink/punch/ade
005384 fruit ice
004012 fruit juice bar
005447 fruit leather
003536 fruit mixtures, dried
004061 fruit nectar
005818 fruit-flavored drink, (Gatorade)
005706 fruit-flavored soda, low-calorie
005699 fruit-flavored soda, regular
002444 fruitcake
005454 fudge, chocolate
005461 fudge, peanut butter
005468 fudge, vanilla
000323 fudgesicle
002892 funnel cake
004992 gazpacho
005363 gelatin dessert
005377 gelatin salad, with vegetables
34
005370 gelatin salad/dessert, with fruit
005958 gin
005853 gin and tonic
005720 ginger ale, low-calorie
005713 ginger ale, regular
002451 gingerbread
003074 Granola
005790 grape drink, low-calorie
005762 grape drink/ade
004040 grape juice, sweetened
003081 Grape-Nuts
003438 grapefruit
003452 grapefruit and orange sections
003501 grapefruit juice
003445 grapefruit sections
003522 grapefruit-orange juice
003704 grapes
001751 gravy, giblet
001744 gravy, meat/poultry
000407 gravy, milk
001758 gravy, mushroom
002934 grits
003998 guacamole
003711 guava
005559 gumdrops
001625 gyro
001107 haddock, fillet, baked/broiled
001646 ham and cheese sandwich
001058 ham, boiled
000701 ham, smoked/cured, lean
000694 ham, smoked/cured, lean and fat
001485 ham/pork salad
001583 hamburger, 1/4 lb., plain, bun
001562 hamburger, double decker deluxe
001590 hamburger, double, plain, on bun
001576 hamburger, plain, on bun
005566 hard candies
005419 Hershey bar or plain chocolate bar
005426 Hershey bar with almonds
005097 hollandaise sauce
005293 honey
003725 honeydew melon
004957 horseradish
000274 ice cream bar, chocolate-covered
000288 ice cream cone, chocolate-covered
000281 ice cream sandwich
000295 ice cream sundae
000267 ice cream, chocolate
000260 ice cream, not chocolate
000309 ice milk, chocolate
000302 ice milk, not chocolate
005328 icing, chocolate
005335 icing, white
000183 instant breakfast, milk added
35
005349 jam/preserves
005342 jelly
004208 kale, cooked
003718 kiwi fruit
003088 Kix
003277 knish, meat-filled
000750 lamb chop, lean
000743 lamb chop, lean and fat
003305 lasagna, with meat
003312 lasagna, without meat
005090 lemon butter sauce
003508 lemon juice
003459 lemon, whole
005797 lemonade, low-calorie
005769 lemonade, regular
001954 lentils, cooked
004502 lettuce, green leafy
004495 lettuce, iceberg
004201 lettuce, romaine
005503 licorice
001065 liverwurst
001191 lobster, baked/broiled
001072 luncheon loaf
005531 M & Ms, peanut
005573 M & Ms, plain
002045 macadamia nuts
003354 macaroni and cheese
003368 macaroni salad
003375 macaroni salad, with tuna
003361 macaroni, with tuna and cheese
002899 macaroni/lasagna noodles, plain
003480 mandarin orange sections
003739 mango
005860 manhattan
003340 manicotti
005062 margarine, diet
005055 margarine, soft, tub
005048 margarine, stick
005867 margarita
005321 marshmallow topping
005874 martini
005167 mayonnaise
005174 mayonnaise, imitation
001352 meat loaf
003298 meat turnover, with gravy
001597 meatball submarine
001268 meatballs, swedish
003732 melon balls, frozen
000036 milk, buttermilk
000127 milk, chocolate
000057 milk, condensed
000050 milk, evaporated, whole
000022 milk, fresh, lowfat (1% fat)
000015 milk, fresh, lowfat (2 % fat)
36
000029 milk, fresh, nonfat/skim
000008 milk, fresh, whole
000043 milk, nonfat dry, reconstituted
000162 milkshake
005517 Milky Way bar
005300 molasses
000393 mousse
002360 muffin, bran
002325 muffin, corn
002353 muffin, fruit
002367 muffin, plain
004866 mushrooms, battered, fried
004684 mushrooms, cooked
004509 mushrooms, fresh, raw
004859 mushrooms, stuffed
004964 mustard
003746 nectarine
002920 noodles, chow mein
002906 noodles, egg
002913 noodles, spinach
002052 nuts, mixed
002948 oatmeal, instant
002941 oatmeal, quick-cooking
005125 oil, corn
005132 oil, olive
005139 oil, vegetable
004873 okra, battered, fried
004691 okra, cooked
004978 olives, black
004971 olives, green
004887 onion rings, battered, fried
002829 onion-flavored rings (snack-type)
004880 onions, creamed
004516 onions, green, raw
004698 onions, mature, yellow, cooked
004523 onions, mature, yellow, raw
005776 orange drink/ade
003515 orange juice
005104 orange sauce/glaze
003473 orange sections, light syrup
003466 orange, whole
001737 oyster stew
001205 oysters, breaded, fried
001198 oysters, steamed
001464 paella
002850 pancakes, plain
002864 pancakes, whole-grain
002857 pancakes, with fruit
003753 papaya
004530 parsley
004705 parsnips, cooked
003382 pasta salad
003760 peach, fresh
003767 peaches, canned, heavy syrup
37
003774 peaches, canned, light syrup
003578 peaches, dried
003781 peaches, frozen
005538 peanut brittle
002094 peanut butter
002059 peanuts, salted
002066 peanuts, unsalted
003788 pear, fresh, whole
003795 pears, canned, heavy syrup
003802 pears, canned, light syrup
003585 pears, dried
003809 pears, spiced
004299 peas and carrots, cooked
004796 peas and mushrooms, cooked
004789 peas and onions, cooked
004712 peas, blackeyed, fresh, cooked
004894 peas, creamed
004719 peas, green, cooked
001947 peas, split, cooked
002073 pecans
004537 pepper, sweet, green, raw
004544 pepper, sweet, red, raw
005678 pepper-type soda, low-calorie
005671 pepper-type soda, regular
001002 pepperoni
003410 peppers, stuffed
001114 perch, baked/broiled
004943 pickle relish
004936 pickles, dill
004950 pickles, sweet
002626 pie, cream
002633 pie, custard
002619 pie, fruit, 1-crust
002605 pie, fruit, 2-crust or crumb top
002612 pie, fruit, fried (fast food)
002647 pie, lemon meringue
002654 pie, pecan
002640 pie, pumpkin
004047 pineapple juice
003823 pineapple, canned, heavy syrup
003830 pineapple, canned, juice-packed
003592 pineapple, dried
003816 pineapple, fresh, raw
003529 pineapple-grapefruit juice
002080 pistachios
003235 pizza, with meat, thick crust
003228 pizza, with meat, thin crust
003221 pizza, without meat, thick crust
003214 pizza, without meat, thin crust
001604 pizzaburger
003837 plum, fresh, whole
003844 plums, canned, heavy syrup
003851 plums, canned, light syrup
003858 pomegranate
38
002822 popcorn, plain
002374 popover
005391 popsicle
000687 pork chop, breaded and fried, lean
000680 pork chop, broiled/baked, lean
001443 pork chow mein/chop suey
000736 pork rinds, fried (snack-type)
000715 pork roast, lean
000708 pork roast, lean and fat
001282 pork, with sweet and sour sauce
001275 pork/ham, with barbecue sauce
005608 postum
004082 potato chips
004173 potato pancakes
004131 potato puffs
004166 potato salad
004117 potato skins, fried
004180 potato soup, with milk
004159 potato, baked, broccoli, cheese
004068 potato, baked, plain, with peel
004145 potato, baked, with cheese sauce
004152 potato, baked, with chili
004138 potato, baked, with sour cream
004075 potato, boiled, plain
004096 potatoes, french fries
004110 potatoes, hash browns
004103 potatoes, home fries
004124 potatoes, mashed
004089 potatoes, scalloped
002836 pretzels, hard, Dutch
002843 pretzels, soft
004054 prune juice
003599 prunes
000379 pudding pops
000337 pudding, bread
000344 pudding, chocolate
000351 pudding, not chocolate
000365 pudding, rice
000372 pudding, tapioca
000386 pudding, with fruit, vanilla wafers
003109 Puffed Rice
004306 pumpkin, cooked
005755 punch, fruit, with soda & sherbet
005748 punch, fruit, with ginger ale
003284 quiche, Lorraine
003291 quiche, meatless
004551 radish
003095 Raisin Bran
003606 raisins
005552 raisins, chocolate-covered
003935 raspberries, canned, heavy syrup
003942 raspberries, frozen
003928 raspberries, red, fresh
004803 ratatouille
39
003319 ravioli
005545 Reese's Peanut Butter Cups
003865 rhubarb, frozen, cooked
003403 rice and beans, cooked
003102 Rice Krispies
002976 rice, brown
003389 rice, fried
003424 rice, Spanish
002962 rice, white, instant
002955 rice, white, regular-cooking
002983 rice, wild
003417 rice-a-roni
002164 roll, hotdog/hamburger
002178 roll, sweet
002171 roll, white, hard (submarine)
005986 roll, white, soft (dinner)
002248 roll, whole-grain
005734 root beer, low-calorie
005727 root beer, regular
005965 rum
005902 rum and coke
004726 rutabaga, cooked
005195 salad dressing, 1000 island
005223 salad dressing, 1000 island,lo-cal
005230 salad dressing, buttermilk, lo-cal
005188 salad dressing, buttermilk/ranch
005153 salad dressing, french
005209 salad dressing, french, lo-cal
005160 salad dressing, italian
005216 salad dressing, italian, lo-cal
005181 salad dressing, mayonnaise-type
005146 salad dressing, roquefort
005202 salad dressing, roquefort, lo-cal
003991 salad, fruit
004579 salad, lettuce and tomato
004775 salad, three-bean
001037 salami
001254 salisbury steak, with gravy
001401 salmon cake/patty
001121 salmon, baked/broiled
001128 salmon, canned
005111 sandwich spread
005930 sangria
004733 sauerkraut
001016 sausage, italian
001009 sausage, polish
001030 sausage, pork, brown-n-serve
001023 sausage, pork, fresh
001051 sausage, vienna, canned
001219 scallops, breaded, fried
001212 scallops, broiled/baked
002311 scone
001044 scrapple
005881 screwdriver
001338 seafood newburg
40
001527 seafood salad
002108 sesame seeds
000169 shake, carryout, chocolate
000176 shake, carryout, not chocolate
003347 shells, stuffed, cheese, and sauce
000330 sherbet
002514 shortcake, biscuit, and fruit
005083 shortening, vegetable
003137 Shredded Wheat
001471 shrimp creole with rice
001520 shrimp salad
001233 shrimp, breaded, fried
001226 shrimp, steamed/boiled
001422 shrimp, stuffed
005475 Snickers bar
005398 snow cone/slurps
004740 snowpeas, cooked
004019 sorbet, fruit
001681 soup, beef broth/bouillon
001688 soup, beef noodle
001982 soup, black bean
000589 soup, cheddar cheese
001695 soup, chicken broth/bouillon
001702 soup, chicken noodle
001723 soup, chowder, clam, manhattan
001730 soup, chowder, clam, new england
001716 soup, crab
001709 soup, cream of chicken
004999 soup, cream of mushroom
001856 soup, egg drop
005006 soup, french onion
002003 soup, lentil
001975 soup, navy bean
001989 soup, pinto bean
001996 soup, split pea
004432 soup, tomato, made with milk
004439 soup, tomato, made with water
005013 soup, vegetable
005020 soup, vegetable bean
005027 soup, vegetable beef
005034 soup, vegetable, chunky style
003431 soup, wonton
001968 soy sauce
004404 spaghetti sauce
003333 spaghetti, meat sauce/meatballs
002927 spaghetti, plain (without sauce)
003326 spaghetti, tomato sauce, no meat
004236 spinach souffle
004222 spinach, cooked
004229 spinach, creamed
004215 spinach, fresh, raw
004901 squash, summer, battered, fried
004908 squash, summer, tomato, and cheese
004747 squash, summer/zucchini
41
004313 squash, winter, cooked
001618 steak and cheese submarine
004418 steak sauce
003949 strawberries, fresh
003956 strawberries, frozen
002689 strudel, fruit
003116 Sugar Pops
005251 sugar, brown
005244 sugar, powdered
005237 sugar, table
002101 sunflower seeds
003396 sushi
004320 sweetpotato, baked, plain
004341 sweetpotato, casserole/mashed
004327 sweetpotatoes, candied
004334 sweetpotatoes, canned in syrup
005258 syrup, corn
005265 syrup, maple, (100%)
005279 syrup, table
005286 syrup, table, reduced-calorie
004985 Tabasco sauce
003193 taco salad
002346 taco shell
003186 taco/tostado,cheese, no meat
003179 taco/tostado,meat and cheese
005580 taffy
003200 tamale, with meat
003487 tangelo, whole
003494 tangerine, whole
005118 tartar sauce
005615 tea, brewed
005629 tea, instant
005636 tea, instant, low-calorie
005622 tea, instant, with sugar
005524 Three Musketeers bar
005587 toffee, chocolate-covered
001961 tofu
005888 tom collins
004362 tomato juice
004397 tomato puree
004390 tomato sauce
004348 tomato, fresh, raw
004369 tomato-vegetable juice
004355 tomatoes, stewed
005643 tonic/quinine soda
002815 tortilla chips
002332 tortilla, corn
002339 tortilla, flour
003130 Total
001135 trout, baked/broiled
001408 tuna cake/patty
001478 tuna noodle casserole
001513 tuna salad
001142 tuna, in oil
42
001149 tuna, water pack
000918 turkey roll
000897 turkey, dark, roasted with skin
000890 turkey, dark, roasted, no skin
000876 turkey, light, roasted, no skin
000883 turkey, light, roasted, with skin
000911 turkey, wing, no skin, roasted
000904 turkey,drumstick, no skin, roasted
004243 turnip greens
004754 turnips, cooked
004558 turnips, raw
002696 turnovers, fruit
001296 veal cordon bleu
000764 veal cutlet/steak, fried, lean
000757 veal cutlet/steak, lean
001289 veal parmigiana
004922 vegetable tempura
004915 vegetables with sauce
004782 vegetables, mixed
005972 vodka
002871 waffle
003977 waldorf salad
002087 walnuts
004761 water chestnuts
003872 watermelon
003144 Wheaties
000232 whipped topping, non-dairy
005951 whiskey (bourbon/scotch)
005895 whiskey sour
000400 white sauce
005923 wine cooler
005937 wine spritzer
005916 wine, dessert (port/sherry)
005909 wine, table, dry (red/white)
003256 wonton, fried
000092 yogurt, flavored, lowfat milk
000085 yogurt, flavored, whole milk
000120 yogurt, frozen, chocolate
000113 yogurt, frozen, not chocolate
000106 yogurt, fruit, lowfat milk
000099 yogurt, fruit, whole milk
000071 yogurt, plain, lowfat milk
000078 yogurt, plain, nonfat milk
000064 yogurt, plain, whole milk
43
Appendix C
Food Group Classification System
44
BEEF__________
|
MEAT |PORK__________________
| |
| |LAMB AND VEAL_____________
| |
| |LIVER AND ORGAN MEATS_____________________
|
| BATTER-FRIED CHICKEN
| (Includes skin)____________________
| CHICKEN_________|
|POULTRY_________| |ROASTED CHICKEN_______________
| |TURKEY______
| |
| |OTHER POULTRY_____________
|
|
I. MEAT, POULTRY, |
FISH, AND MIXED | FINFISH_______
DISHES |FISH_________________________________________|
| |SHELLFISH_________
|
|
|FRANKFURTERS,
|BACON, SAUSAGE,
|LUNCHEON FRANKFURTERS, BACON,
|MEATS SAUSAGE________________________________________
| |
| |LUNCHEON MEATS______________
|
|
|
|MEAT, POULTRY, |MEAT MIXTURES_____________
|AND FISH |
|MIXTURES |POULTRY MIXTURES____________________________________
|
|FISH MIXTURES_____________
|
|MEAT SALADS AND
|SANDWICH FILLINGS_________________
45
COOKED BEANS AND
PEAS, PLAIN________________
DRY BEANS AND PEAS___________________|
| |COOKED BEANS AND
| |PEAS, WITH ADDED
| |INGREDIENTS________________
|
|
|
|
|
|
|
|
|
|
|
II. DRY BEANS AND PEAS, |
NUTS AND SEEDS, EGGS |NUTS AND SEEDS___________________________________________________
|
|
|
|
|
|
|
|
|
|
|
|
| EGGS, PLAIN___________
|EGGS______________|
|EGG DISHES AND
|MIXTURES______________
46
BREADS___________
|
|
|
|
|
|
|
|
|
|ROLLS, BAGELS, BISCUITS, MUFFINS, QUICKBREADS_____________________________________________
|
|
|
|
III. BREADS AND BAKED |
GOODS, CRACKERS |
AND SNACKS |PANCAKES, ETC.____________________________________
|
|
|
|
|
|
|CRACKERS AND SNACKS___________________
|
|
|
| CAKES_________
| |
| |COOKIES,
| |BROWNIES,
| |BARS________
|SWEET BAKED GOODS |
|(CAKES, COOKIES, PIES, PASTRIES) |PIES____________________________________________
|
|PASTRIES,
|DANISHES,
|DOUGHNUTS_________
|
|PUDDINGS,
|COBBLERS, CRISPS_________________
47
READY-TO-EAT CEREALS____________________
CEREALS______________|
| |COOKED CEREALS____________________
|
|
|
IV. CEREALS, PASTA, RICE, |
AND MIXED DISHES |PASTA, RICE____________________________________________________
|
|
|
|
|
| MEXICAN_____________
| |
|MIXED DISHES |ORIENTAL____________________________
|
|ITALIAN_____________
|
|OTHER_____________
48
CITRUS_____________
FRUIT JUICES______________|
| |NON-CITRUS_____________
|
|
|
| CITRUS_____________
| |
|RAW FRUIT |BERRIES____________________________
| |
| |OTHER_____________
|
|
|
V. FRUITS |FROZEN FRUIT_____________________________________________
|
|
|
|
| PACKED IN FRUIT
| JUICE OR LIGHT SYRUP______________________
|CANNED FRUIT______________|
| |PACKED IN HEAVY SYRUP______________________
|
|
|
|
|
|DRIED FRUIT______________
|
|
|
|
|
|FRUIT MIXTURES AND PRODUCTS___________________________
49
WHITE POTATOES______________
POTATOES__________________|
| |SWEET POTATOES, YAMS_____________________
|
|
|
|
|
|
| RAW VEGETABLES_____________________
|RAW VEGETABLES, |
|SALADS, SALAD BAR |MIXED SALADS_____________________
VI. VEGETABLES, |ITEMS, and DRESSINGS____________________|
POTATOES, AND | |SALAD BAR TOPPINGS
SALADS________________________________| |AND DRESSINGS_____________________
|
|
| DARK GREEN AND DEEP
| YELLOW VEGETABLES_____________________
|COOKED VEGETABLES___________________|
| |OTHER VEGETABLES_____________________
| |
| |VEGETABLE MIXTURES_____________________
|
|
|
|VEGETABLES COOKED DARK GREEN AND DEEP
|WITH ADDED FAT OR YELLOW VEGETABLES_________________
|OR SAUCE___________________|
|OTHER VEGETABLES_________________
50
UNFLAVORED__________________
MILK, MILK DRINKS, |
AND CREAM PRODUCTS |FLAVORED___________________________________________
| |
| |CREAM PRODUCTS,
| |SUBSTITUTES______________
|
|
|
|YOGURT_______________________
|
|
|
VII. DAIRY PRODUCTS________________________|
|
|
|
| NATURAL CHEESES________________
|CHEESES________________________|
| |COTTAGE AND RICOTTA
| |CHEESES_______________
| |
| |PROCESS CHEESES_______________
| |
| |CHEESE MIXTURES_______________
|
|
| FROZEN MILK DESSERTS_____________________
|MILK-BASED DESSERTS________________________|
|MILK PUDDINGS_____________________
51
FROZEN MILK DESSERTS____________________
MILK-BASED DESSERTS________________________|
| |MILK PUDDINGS____________________
|
|
| CAKES____________________
| |
| |COOKIES, BROWNIES,
|BAKED DESSERTS |BARS__________________
|(CAKES, COOKIES, PIES, |
|PASTRIES) |PIES_________________________________________
| |
| |PASTRIES, DANISHES,
| |DOUGHNUTS____________________
| |
| |PUDDINGS, COBBLERS,
| |CRISPS________________
|
|
VIII. DESSERTS AND CANDIES_______________________|
|
|
|GELATINS AND ICES______________________
|
|
|
|
|
|
|
|
| COMMERCIAL CANDIES_____________________
|CANDIES________________________|
|OTHER CANDY_____________________
52
MILK, MILK DRINKS, UNFLAVORED MILKS_________________
AND CREAM PRODUCTS________________________|
| |FLAVORED MILKS______________
|
|
|
|
|
|JUICES_________________
|
|
|
|
|
| SWEETENED CARBONATED
| BEVERAGES________________
| |
IX. BEVERAGES |CARBONATED BEVERAGES__________________________________________________|UNSWEETENED OR LOW-
| |CALORIE BEVERAGES___________________
|
|
|FRUIT-FLAVORED DRINKS SWEETENED BEVERAGES___________________
|(NON-CARBONATED)________________________|
| |UNSWEETENED OR LOW-
| |CALORIE BEVERAGES____________________
|
|
|COFFEE AND TEA______________________
|
|
|
|
| BEER AND WINE___________________
| |
|ALCOHOLIC BEVERAGES |LIQUORS AND LIQUEURS_____________________________________________
|
|MIXED DRINKS____________________
53
BREAKFAST FOODS_______________
|
|
|
|
X. FAST FOOD SANDWICHES | BEEF, BURGERS_____________
(BREAKFAST AND LUNCH)____________________________________| |
|OTHER SANDWICHES/_________________SU__BS___|OTHER
|SANDWICHES__________
54
BUTTER, MARGARINE, OILS________________________________
|
|
|
XI. FATS AND OILS, SALAD |
DRESSINGS, SAUCES, |
AND DIPS___________________________________|
|
|
|
|
|
|SALAD DRESSINGS, SAUCES, AND DIPS_________________________________
55
SUGARS AND SYRUPS__________________________________
|
|
|
XII. SUGARS AND SYRUPS, |
DESSERT TOPPINGS, |
AND SWEET SPREADS__________________________________|
|
|
|
|DESSERT TOPPINGS AND SWEET SPREADS___________________________________
56
MEAT- OR MILK-BASED SOUPS_________________________
SOUPS______________|
| |LEGUME AND VEGETABLE SOUPS__________________________
|
|
|
|
|
|
|
|
XIII. SOUPS, SAUCES, |
GRAVIES, AND |SAUCES AND GRAVIES_________________________
CONDIMENTS____________________________|
|
|
|
|
|
|
|
|
|CONDIMENTS__________________
57
APPENDIX D
Data File Formats for Saved Dietary Data
58
Format of saved files_____________________:
Two sequential files are saved (created or appended) when the user
responds with "y" to the prompt "save the diet".
One file contains the foods and nutrient values of the diet
entered, and the other contains the day totals for the 30 nutrients in
the diet entered.
File containing foods and nutrient values_________________________________________:
This file is named by the user. It is sequentially formatted and
contains the following information about the person entering the diet:
Name,
Age,
Sex ("F" or "M"),
Pregnant or not ("Y" or "N" or " "),
Breastfeeding or not ("Y" or "N" or " "),
RDA category (a category numbered 1 to 23 according to
age, sex, and for females whether pregnant or
lactating),
1-Children less than 4 yrs. old
2-Children 4-6 yrs. old
3-Children 7-10 yrs. old
4-Males 11-14 yrs. old
5-Males 15-18 yrs. old
6-Males 19-22 yrs. old
7-Males 23-50 yrs. old
8-Males more than 50 yrs. old
9-Females 11-14 yrs. old
10-Females 15-18 yrs. old
11-Females 19-22 yrs. old
12-Females 23-50 yrs. old
13-Females more than 50 yrs. old
14-Females, Pregnant, less than 15 yrs. old
15-Females, Pregnant, 15-18 yrs. old
16-Females, Pregnant, 19-22 yrs. old
17-Females, Pregnant, 23-50 yrs. old
18-Females, Pregnant, more than 50 yrs. old
19-Females, Lactating, less than 15 yrs. old
20-Females, Lactating, 15-18 yrs. old
21-Females, Lactating, 19-22 yrs. old
22-Females, Lactating, 23-50 yrs. old
23-Females, Lactating, more than 50 yrs. old
Safe range category for copper, sodium, potassium,
based on age
1- less than 4 yrs. old
2- 4-6 yrs. old
3- 7-10 yrs. old
4- 11-22 yrs. old
5- more than 22 yrs. old
59
Race,
Storage code,
Name of the food,
Specific unit description,(e.g. 1 medium banana)
Specific unit weight,(e.g. 1 medium = 114 grams)
Screen flag,-determines which measurement choices will
be displayed on the screen.
Address in nutrient value (direct access) file,
Description of chosen unit,
Number of units eaten,
Quantity of specific unit entered in grams,
30 nutrient values-the amount of each nutrient in the
amount of the food the user entered,
Water (g)
Food energy (kilocalories)
Protein (g)
Total fat (g)
Total saturated fatty acids (g)
Total monounsaturated fatty acids (g)
Total polyunsaturated fatty acids (g)
Cholesterol (mg)
Carbohydrate (g)
Total dietary fiber (g)
Alcohol (g)
Vitamin A (IU)
Vitamin A (RE)
Carotenes (RE)
Alpha tocopherol (mg)
Ascorbic Acid (mg)
Thiamin (mg)
Riboflavin (mg)
Niacin (mg)
Vitamin B-6 (mg)
Folacin (mcg)
Vitamin B-12 (mcg)
Calcium (mg)
Phosphorus (mg)
Magnesium (mg)
Iron (mg)
Zinc (mg)
Copper (mg)
Sodium (mg)
Potassium (mg)
The format continues with the name of the next food,
unless the end of a meal has been reached. When the end of a meal has
been reached the data contains "x" which signals the end of the meal, an
"xx" which signals end of the day, or "*#$%*" which signals end of
user's diet.
60
File containing nutrient totals_______________________________:
The file is named "Total.Dat". Every saved diet is appended
onto this file. It is sequential and the format is:
User's Name,
Age,
Sex,
Pregnant or not,
Breastfeeding or not
RDA category,
Safe range category,
Race,
Storage code,
Total amounts for each of 30 nutrients for day 1
(order of nutrients is same as first file.)
Totals for day 2
Totals for day 3
