|Food Group||Definition||No. of Items|
|American Indian/alaska Native Foods||The food group includes different food items that were analized to obtain a nutrition profile. The nutrient values are based on an edible portion of 100 grams of food. When nutrient data for prepared or cooked products are unavailable or incomplete, nutrient values are calculated from comparable raw items or by recipe.||165|
|Baby Foods||The food group includes different food items that were analized to obtain a nutrition profile. The nutrient values are based on an edible portion of 100 grams of food. When nutrient data for prepared or cooked products are unavailable or incomplete, nutrient values are calculated from comparable raw items or by recipe.||367|
|Baked Products||Baked products include many packaged retail foods. These foods include, but are not limited to breads, crackers, cookies, tortillas, and doughnuts. Leavening agents for home use are also included. In recent years manufacturers decreased the levels of some nutrients such as sodium and increased levels of other nutrients like calcium.||879|
|Beef Products||The data for beef products represents the amount of each constituent in 100 grams of edible portion. The edible portion in beef may be represented as “separable lean and fat” or as “separable lean only”. In both cases, bone and connective tissue are removed from the cut and reported as refuse. In the case of “separable lean and fat”, it is assumed that all fat present is consumed. For items described as “separable lean only”, all external trim fat and seam fat are removed from the cut, weighed, and included in the reported refuse. Weights are determined for the whole retail cut as purchased, and for each component (e.g., separable lean, separable fat, refuse, etc.). |
For most retail cuts, nutrient values are presented for cuts trimmed to 1/8 inch and 0 inch fat and for Choice or Select quality grades. Nutrient values reported as “All Grades” were estimated by combining the nutrient values for Choice and Select grades, weighted by their market proportions. A few Prime cuts trimmed at 1/8 inch external fat are also included.
|Beverages||The food group includes different food items that were analized to obtain a nutrition profile. The nutrient values are based on an edible portion of 100 grams of food. When nutrient data for prepared or cooked products are unavailable or incomplete, nutrient values are calculated from comparable raw items or by recipe.||371|
|Breakfast Cereals||The Breakfast Cereals group includes two major categories: ready-to-eat (RTE) and to-be cooked (hot) cereals. The majority of breakfast cereals are listed by brand name. The
number and level of fortification nutrients differ appreciably between breakfast cereals,
resulting in many unique products that can’t adequately be described generically. |
Breakfast cereals generally consist of one or more cereal grains, either as whole grains or milled portions, as a major constituent. The continuum of grain content goes from less than 50% for some presweetened RTE cereals and approaches 100% for hot cereals. The predominant grains for RTE cereals are corn, wheat, oats and rice. Additional ingredients such as sweeteners, flavoring or texturizing macroingredients (including fruit, nuts, and oil), microingredient flavors or colors, and nutritional fortificants and shelf life preservatives may be added (Caldwell et al., 2000). Manufacturing processes generally used for RTE cereals include: flaked, extruded flakes, gun-puffed whole grains, extruded gun-puffed, oven-puffed, shredded whole grains, and extruded shredded methods.
|Cereal Grains And Pasta||The majority of the cereal grains included in this group are cultivated grasses belonging to the Poaceae (alt. Gramineae) family and are thus true cereals. With the exception of corn (maize), which is native to the Americas, nearly all true cereal grains originated in Europe and Asia. Buckwheat is native to central Asia. Amaranth and quinoa are native to Central and South America, respectively. |
Macaroni products, commonly referred to as pasta (used interchangeably in the document) are formed by extrusion of the pasta dough into a variety of shapes and sizes including elbows, spirals, shells, twists, wheels, etc. Specific shapes of macaroni products have unique names such as rigatoni, manicotti, ziti, linguini, and spaghetti which are recognized by the consumer, and are included under common names field. The nutrient composition of various forms of pasta products are the same on an equal weight basis. Cup weights for different shapes are provided.
|Dairy And Egg Products||The nutrition data in this group is based on a nationwide sample of regular large, whole eggs. Individual samples from each of the sampling locations were prepared for the determination of proximates (moisture, protein and fat), fatty acids, and cholesterol.||283|
|Fast Foods||Fast foods are foods that are vended by limited-menu restaurants and are usually prepared by established routines to serve a maximum number of patrons in minimum time. Many of these restaurants are nationally or regionally franchised chains. Fast food menus are highly varied within and between restaurants including foods such as sandwiches, burgers, pizza, chicken, breakfast items, Mexican and snacks.||363|
|Fats And Oils||220|
|Finfish And Shellfish Products||265|
|Fruits And Fruit Juices||360|
|Lamb, Veal, And Game Products||The Australian veal cuts analyzed were raw rib roast, fore shank, and hind shank. The lamb cuts analyzed included raw and cooked rib chop, rib chop denuded, rack roast, rack roast denuded, bottom leg, hindshank, tenderloin, leg (trotter off) and raw ground lamb sold as 85% lean. |
The New Zealand lamb cuts were boneless chump, hind shank, tunnel boned leg/chump off/shank off, bone in leg chop/steak, fully frenched rack, partly frenched rack, tenderloin, boneless loin, loin chop, loin saddle, square cut shoulder, boneless rolled netted shoulder, square cut shoulder chops, foreshank, breast, boneless flap, neck chops, ground lamb, liver, kidney, heart, sweetbreads, brains, testes, and swiss cut tongue.
The U.S. cuts were: loin chops, loin roast, shoulder blade chops, foreshank (center cut), foreshank (ossobuco), cutlets, and ground veal. These retail cuts were obtained from the six major US establishments which conduct their own slaughter of special fed (non-bob veal) US calves.
|Legumes And Legume Products||The legumes included in this food group are restricted to the mature, dry seeds of the
family Fabaceae or Leguminosae, as well as products made from them. The immature
seeds or pods and other parts of the plant, such as leaves, tubers, and sprouted seeds
are included in the Vegetables and Vegetable Products Group. |
Data are presented for raw, cooked, and canned legumes. Legume products, such as peanut butter, soy milk, soy flour, isolates and concentrates, tofu, tempeh, and natto, are also included in this food group. If appropriate, data are presented for both the unprepared and the prepared forms of the food.
|Meals, Entrees, And Side Dishes||This Meals, Entrees, and Side Dishes Group is varied, as it represents most of the frozen packaged foods as well as some canned and boxed foods. Foods included in the mixed dishes are macaroni and cheese, frozen lasagna, frozen breaded chicken, some frozen meals, and boxed rice mixes. Foods are chosen for analysis based on consumption patterns to ensure the most representative selection of foods in the food supply.||125|
|Nut And Seed Products||The sources of nutrient data for the Nut and Seed Products food group include the scientific literature, analytical studies, and food industry. The nutrient data includes almonds, hazelnuts, macadamias, pecans, pistachios, English walnuts, almond butter, Brazil nuts, cashews, pine nuts, shredded coconut, and mixed nuts; and flaxseed, pumpkin, sesame and sunflower seeds. |
Seeds are grown primarily for their edible oils, because they have a very high fat content. Some seeds are eaten with very little home or commercial processing. Like nuts, some of the seeds are commercially important and can be easily purchased in retail or wholesale markets. Other seeds are available only to those having access to the growing plants or trees.
|Pork Products||The edible portion (100 grams) of pork may be represented as “separable lean and fat” or as “separable lean only”. In each case, bone and connective tissue are removed from the cut and reported as refuse. In the case of “separable lean and fat”, it is assumed that all fat present is consumed. For items described as “separable lean only”, all external trim fat as well as trimmable seam fat are removed from the cut, and included in the reported refuse. Weights are determined for the whole retail cut as purchased, and for each component (e.g., refuse, separable lean, etc). The external trim fat and the seam fat are combined for analyses, weighed, and reported as separable fat. Nutrient analyses are conducted on the separable lean and the separable fat. The nutrient values for separable lean and separable fat are combined and weighted for their respective contributions to the whole retail cut; the resulting food items are reported as “separable lean and fat”. For cooked pork cuts, the cuts are cooked with the separable fat intact. Nutrient data for separable fat, separable lean only, and separable lean and fat of cooked cuts are analyzed or calculated as described above.||341|
|Poultry Products||The nutrition data represents the amount of each constituent in 100 grams of edible portion. Edible portion for poultry may be represented as “meat and skin” or as “meat only”. In both cases, bone, cartilage, and separable fat are removed from the meat and reported as refuse. Weights are determined for the whole bird as purchased and as parts (breast, thigh, wing, drumstick, back), skin, and refuse (bone and cartilage). |
Nutrient analyses are conducted for meat and for skin in both raw and cooked forms. Nutrient values for meat only and for skin only are weighted proportionally, according to their respective contributions to each intact bird part (as purchased), or part of the whole bird, and then reported as “meat and skin.” Cooked poultry has been cooked with the skin intact, unless otherwise indicated.
|Sausages And Luncheon Meats||170|
|Snacks||Snacks are an increasingly complex type of food; most are multi-ingredient items that may include both plant and animal products. The snack section includes multiingredients foods such as corn, rice and wheat-based snacks, fruit leathers, and meatbased snack foods such as jerkies and sausage sticks. The number of foods has been greatly expanded since snacking behaviors are prominent in the US diet. Recent changes to the Snacks food group include the introduction of some new items, including reduced sodium, sodium-free and reduced sugar versions of existing snack foods, reformulated items with low or no added trans fats, and an increase in brand name profiles.||177|
|Soups, Sauces, And Gravies||Soups have been grouped as condensed, ready-to-serve or dry mix. For soups that are prepared with equal volume milk, a 2% low fat milk, the most commonly consumed milk, was used to dilute the condensed version. |
Soups containing similar ingredients but sold under different trade names have been combined when possible. For example, chicken soups with pasta in different forms, such as alphabets, noodles, or stars, are combined as chicken noodle soup. Vegetable soups with beef as one of the major ingredients are identified as vegetable with beef, and those with beef as a minor ingredient are included as vegetable with beef broth. Those with no beef or beef broth are included as vegetarian vegetable.
|Spices And Herbs||64|
|Vegetables And Vegetable Products||The sources of nutrient data for this food group include the scientific literature, analytical studies conducted by government agencies and the food industry. Data for raw and cooked vegetables come from the scientific literature. In most cases, data for other canned and frozen vegetables were supplied by the food industry. |
Several factors such as natural variation, differences in postharvest handling and storage, and variations in the processing or preparation method may cause a processed or prepared form of a vegetable to have a higher nutrient content than the unprocessed or unprepared form.