Documentation for USDA Survey Nutrient Data Base, Release 4.

 The Survey Nutrient Data Base is maintained especially for analysis of
 nationwide dietary intake surveys.  Release 4 was developed for the time
 period 1987-88.  Values for Release 4 were derived primarily from Release 7 of
 the USDA Nutrient Data Base for Standard Reference.  Nutrient values on eggs
 and beef were derived from newer data in USDA's Nutrient Data Bank.  Nutrient
 values were added for nutrients not in the Standard Reference Data Base (e.g.
 carotene), and complete nutrient profiles were added for missing food items.
 If analytical data were not available, the added values were imputed from
 other forms of the foods, or estimates were derived from data for similar
 foods.

 Food composition values in this data base are for 100-gram edible portions of
 each food.  Food items containing a general or nonspecific description, for
 example "Beef, not further specified" have been assigned nutrient values for a
 commonly eaten form of the food or for a composite of several forms.  Values
 for most items containing two or more ingredients were calculated from
 ingredient data using representative recipes.

 Recipes for home prepared foods containing salt as an ingredient have been
 calculated both with and without the salt, and sodium values for both
 calculations appear in this data set.  For items not calculated from recipes
 and for recipes where salt is not an ingredient, the two sodium values are
 identical.  Recipes containing fat as an ingredient were also calculated for
 several different fats and oils.  However, due to space limitations, only
 those nutrient values, calculated using the specific fat listed in the recipe,
 are included on this file.  Values representing calculations based on other
 fat ingredients are available on the database available from NTIS.

 Brief descriptions of each food are provided in the data file.  More detailed
 descriptions and weights of selected portion sizes are contained in a separate
 file--the "Manual of Food Codes for Individual Intake."  The files used to
 create this data base include a primary nutrient data set, a recipe file and a
 file of nutrient retention factors.  These files, along with detailed
 information about the recipe calculation procedures, are also available for
 public use.

 Nutrient values associated with specific brand named products were supplied by
 the companies in most cases.  When not supplied by companies, values were
 estimated.  Estimates are based on product ingredient lists, or on values for
 similar products.

 Mention of commercial products in this data base and the accompanying manual
 of food codes is solely for identification purposes and does not constitute
 endorsement by the USDA over other products not mentioned.  Mention of brand
 names is necessary to report factually on available data.  USDA neither
 guarantees nor warrants the standard of the products, and the use of brand
 names by USDA implies no approval of the products to the exclusion of others
 which may also be suitable.

 
 FORMAT OF THE DATA SET:

 This data set is comma delimited.  Text fields are enclosed with double
 quotation marks.  The order of the data fields is as follows:

           Field
          Number     Description and units of measure

              1      Food Item number (7 digits)
              2      Description (51 characters)
              3      Water (%)
              4      Food energy (kilocalories)
              5      Protein (gm)
              6      Total fat (gm)
              7      Total saturated fatty acids (gm)
              8      Total monounsaturated fatty acids (gm)
              9      Total polyunsaturated fatty acids (gm)
             10      Cholesterol (mg)
             11      Carbohydate (gm)
             12      Total dietary fiber (gm)
             13      Alcohol (gm)
             14      Vitamin A (IU)
             15      Vitamin A (RE)
             16      Carotenes (RE)
             17      Vitamin E (Alpha-tocopherol equivalents in mg)
             18      Ascorbic acid (mg)
             19      Thiamin (mg)
             20      Riboflavin (mg)
             21      Niacin (mg)
             22      Vitamin B-6 (mg)
             23      Folate (mcg)
             24      Vitamin B-12 (mcg)
             25      Calcium (mg)
             26      Phosphorus (mg)
             27      Magnesium (mg)
             28      Iron (mg)
             29      Zinc (mg)
             30      Copper (mg)
             31      Sodium (mg) - Default value (mg)
             32      Sodium (mg) - Salt not added (For items not calculated
                     from recipes and those recipes where salt is not an
                     ingredient the two sodium values are identical.  See text
                     above for further description.)
             33      Potassium (mg)



DATA SETS USED TO CREATE RELEASE 4 OF THE USDA NUTRIENT DATA BASE
FOR INDIVIDUAL FOOD INTAKE SURVEYS
 
PRIMARY NUTRIENT DATA SET FOR USDA NATIONWIDE FOOD CONSUMPTION
SURVEYS (PDS) RELEASE 4.  This data set contains nutrient values
used to develop Release 4 of the USDA Nutrient Data Base for
Individual Food Intake Surveys, including values for all
ingredient items used in recipe calculations.  Most of the
nutrient data are from Release 10 of the USDA Nutrient Data Base
for Standard Reference.  Nutrient values were added for nutrients
not in the Standard Reference Data Base (e.g., carotene), and
complete nutrient profiles were added for missing food items.  If
analytical data were not available the added values were imputed
from other forms of the foods, or estimates were derived from
data for similar foods.  The values are for 100 grams of the
edible portion of a food.  Included with each value is a code to
indicate whether or not it is from the Standard Reference Data
Base and whether it is based on analytical data or is an imputed
value.  A date is included with each value not from release 9 of
the Standard Reference Data Base to indicate when it was added to
this data set.

All items from the Standard Reference Data Base carry the same
identification numbers, commonly called NDB numbers, as the
Standard Reference Data Base.  Added food items have been
assigned special numbers distinguished with a 4 in the first
position.  Data for approximately 3,200 food items are included. 
A list of food descriptions for this data set is included on this
tape.

Nutrient values associated with specific brand named products
were supplied by the companies in most cases.  When not supplied
by companies, values were estimated.  Estimates are based on
product ingredient lists, or on values for similar products.

Mention of commercial products in this data base and the
accompanying manual of food codes is solely for identification
purposes and does not constitute endorsement by the USDA over
other products not mentioned.  Mention of brand names is
necessary to report factually on available data.  USDA neither
guarantees nor warrants the standard of the products, and the use
of brand names by USDA implies no approval of the products to the
exclusion of others which may also be suitable.

NUTRIENT NOTES:  Values in the data base for carotene are those
assumed by HNIS in arriving at the values for total vitamin A and
should not be interpreted as representing solely beta-carotene. 
Values for beta-carotene content of foods have not been reported
frequently, and existing reports are often not clear as to
whether a value is explicit for beta carotene or whether it
includes other carotenoids.  Only limited analytical data exist
for vitamin E.  Analytical data for vitamin E (as
alpha-tocopherol equivalents) are available mainly for basic
staple or commodity food items. Values on the data base for
dietary fiber generally represent total dietary fiber determined
by the method of the Association of Official Analytical Chemists.
 

The format for the data set is as follows:
 
 
             Field    Number of
 Column      Width    Decimal Places   Description of Field
 ------      -----    --------------    --------------------
  1- 5         5             NA        Food item number 
                                        (NDB number)
  6- 8         3             NA        Nutrient or name
                                        identification number
                                       000  Abbreviated 20
                                             character name
                                       203  Protein (g)
                                       204  Fat (g)
                                       205  Carbohydrate (g)
                                       208  Energy (kcal)
                                       221  Alcohol (g)
                                       255  Moisture (g)
                                       291  Total Dietary
                                             Fiber (g)
                                       301  Calcium (mg)
                                       303  Iron (mg)
                                       304  Magnesium (mg)
                                       305  Phosphorus (mg)
                                       306  Potassium (mg)
                                       307  Sodium (mg)
                                       309  Zinc (mg)
                                       312  Copper (mg)
                                       318  Vitamin A (IU)
                                       392  Vitamin A (RE)
                                       393  Carotene (RE)
                                       394  Alpha-Tocopherol
                                             Equiv. (mg)
                                       401  Vitamin C (mg)
                                       404  Thiamin (mg)
                                       405  Riboflavin (mg)
                                       406  Niacin (mg)
                                       415  Vitamin B6 (mg)
                                       417  Folacin (mcg)
                                       418  Vitamin B12 (mcg)
                                       601  Cholesterol (mg)
                                       606  Total Sat. Fatty
                                             Acids (g)
                                       645  Total Monounsat Fatty
                                             Acids (g)
                                       646  Total Polyunsat.
                                             Fatty Acids (g)
  9-16          8             3        Nutrient value (amount in
                                       100 grams edible portion)
 17             1             NA       Source code
                                        1 Analytical data or
                                          value calculated from
                                          analytical data. 
                                          Source:  Revised AH-8   
                                          sections and USDA
                                          Nutrient Data Base for
                                          Standard Reference
                                          Release No. 10.
                                       2  Analytical data or
                                          value calculated from
                                          analytical data. 
                                          Source:  USDA Nutrient
                                          Data Bank.  Value
                                          considered provisional
                                          at this time.
                                       3  Source:  USDA Nutrient
                                          Data Base for Standard
                                          Reference Release 9.
                                       4  Imputed value. 
                                          Source:  USDA Nutrient
                                          Data Base for Standard
                                          Reference Release
                                          No. 9.
                                       5  Value based on
                                          manufacturer's label
                                          claim (Breakfast
                                          Cereals only)  Source: 
                                          USDA Nutrient Data
                                          Base for Standard 
                                          Reference Release 9.
                                       6  Imputed value.
                                       7  Assumed zero.
                                       8  Value based on
                                          manufacturer's label
                                          claim (Breakfast
                                          Cereals only)
 18             1             NA       Blank
 19-24          6             NA      Date nutrient value added
                                      to data set (not present
                                      for values from USDA
                                      Nutrient Data Base for
                                      Standard Reference)
 25-28          4             NA      Blank (except for name
                                      record)
 
USDA TABLE OF NUTRIENT RETENTION FACTORS, RELEASE 3.  This data
set contains the factors for calculating retention of vitamins
and minerals during food preparation. It is based primarily on
the HNIS "Provisional Table on Percent Retention of Nutrients in
Food Preparation," but contains several additional specific
categories of foods and cooking methods.  Because analytical data
on nutrient retention are not available for all nutrients in each
specific category, missing factors were estimated to complete the
table. Each category has a code for computer access.
 
The format for the data set is as follows:
 
   Number of
   Field Decimal     
Column    Width   Places      Description of Field
------    ----- ----------    --------------------
  1- 4     4       NARetention code
  5-39     35      NAFood category description
 40-42     3        2Calcium retention factor
 43-45     3        2Iron retention factor
 46-48     3        2Magnesium retention factor
 49-51     3        2Phosphorus retention factor
 52-54     3        2Potassium retention factor
 55-57     3        2Sodium retention factor
 58-60     3        2Zinc retention factor
 61-63     3        2Copper retention factor
 64-66     3        2Vitamin C retention factor
 67-69     3        2Thiamin retention factor
 70-72     3        2Riboflavin retention factor
 73-75     3        2Niacin retention factor
 76-78     3        2Vitamin B6 retention factor
 79-81     3        2Folacin retention factor
 82-84     3        2Vitamin B12 retention factor
 85-87     3        2Vitamin A retention factor
 88-90     3        2Vitamin A retention factor (dupl)
 91-93     3        2Carotenes retention factor (vitA)
 
 
RECIPE FILE FOR RELEASE 4 OF THE USDA NUTRIENT DATA BASE FOR
INDIVIDUAL FOOD INTAKE SURVEYS.  This data set controlled the
generation of the survey nutrient data base using the PDS and the
table of retention factors.  The items to be included in the
survey data base were designated and survey food codes assigned
before this file was constructed.  In this file, each survey food
code is linked to one or more PDS items through a set of recipe
codes. Links to single PDS items are treated as one-component
recipes.  The information included for each recipe is listed
below: 

  1. Recipe components.
     a.  Names.
     b.  NDB numbers.
     c.  Weights of the components in grams, excluding the
         weight of any refuse.
     d.  Retention codes, where applicable.
  2. Changes in moisture and/or fat that occur during cooking,
     expressed as a percentage (plus or minus) of the total
     weight of the uncooked recipe.
  3. Percent yield of the recipe.  This is the final weight of
     the cooked recipe, expressed as a percentage of the
     uncooked weight.
  4. The NDB number for the type of fat (only for recipes with a
     fat change).
 
The recipe file contains approximately 6,300 items:  one item for
every food listed in the survey code book for the Continuing
Survey of Food Intakes by Individuals.  Approximately half are
one-component recipes--direct links to single items on the PDS.
 
The recipes for mixed dishes were selected primarily from popular
cookbooks and USDA publications.  They are intended to be typical
of foods as consumed in the United States.

Each recipe contains two record types:  1 header record and 1 or
more component records.  The record formats are listed below.
 
HEADER RECORD (Record types 1 and 2)
 
   Number of
   Field Decimal     
Column    Width   Places      Description of Field
------    ----- ----------    --------------------

 1         1         NA       Record type (Header Record = 1)
 2         1         NA       Blank
 3- 9      7         NA       Survey food code
 10        1         NA       Blank
 11-46     36        NA       Name of food (abbreviated)
 47        1         NA       Blank
 8-52      5         1        Yield of recipe (cooked weight
                              expressed as percent of uncooked
                              weight)
 53        1         NA       Blank
 54-58     5         1        Moisture change (percent of
                              uncooked weight)
 59        1         NA       Blank
 60-64     5         1        Fat change (percent of uncooked    
                              weight)
 65        1         NA       Blank
 66-70     5         NA       Type of fat change (NDB number)
 71-80     10        NA       Blank
 
COMPONENT RECORD FORMAT (Record types 6 and 9)
 
   Number of
   Field Decimal     
Column    Width   Places      Description of Field
------    ----- ----------    --------------------

  1        1         NA       Record type
           6 = component
           9 = last component
  2        1         NA       Blank
  3- 9     7         NA       Survey food code
  10       1         NA       Blank
  11-12    2         NA       Component number (sequence number)
  13       1         NA       Blank
  14       1         NA       Flag
           2 = substituted item
           4 = fat component
           5 = salt component
  15       1         NA       Blank
  16-22    7         NA       Component's NDB number
  23-29    7         NA        Blank
  30-54    25        NA       Name
  55-58    4         NA       Retention code
  59       1         NA       Blank
  60-65    6         NA       Measure description
  66       1         NA       Blank
  67-73    7         3        Weight of measure (grams, edible
                              portion)
  74-80    7         NA       Blank
 
RECIPE CALCULATION METHOD
 
The recipe calculation procedure is the same one used by the USDA
National Nutrient Data Bank for preparation of Agriculture
Handbook No. 8 (1).  Additional details appear in the
"Proceedings of the Tenth National Nutrient Data Bank Conference
(2). 
 
The calculation procedure involves seven basic steps:
 
 1.  Determining the weight in grams of each ingredient and
     subtracting the weight of any inedible part, such as bone. 
     USDA publications were used as sources of data on
     weight-volume relationships (1,3,4) and refuse (1,3) of
     ingredients for the recipe file.  This step is not a part
     of the automated procedure.
 
 2.  Determining the nutrients in the specified weight of each
     ingredient.  Nutrient values for 100-gram portions of
     ingredients are stored in the Primary Nutrient Data Set for
     Food Consumption Surveys.
 
 3.  Applying retention factors to vitamin and mineral values
     where losses may occur during cooking.  Retention factors
     are contained in the USDA Table of Retention Factors.

 4.  Determining total uncooked weight of the recipe by summing
     weights of the ingredients.
 
 5.  Determining nutrients in the total recipe by summing
     nutrient values for the ingredients.

  6. Adjusting the total values to account for changes in
     moisture and fat during cooking.  Moisture may be lost
     through evaporation or drippings, or it may be gained
     through absorption.  The total  weight of the recipe and
     the total moisture value are adjusted at this step. 
     (Vitamin and mineral losses are calculated in step 3.)  Fat
     may be lost through drippings or gained through absorption
     during frying.  Fat changes affect total weight, energy,
     total fat, and fatty acids and sometimes also affect
     cholesterol, minerals, and fat-soluble vitamins.  These
     values are adjusted at this step.  For the recipe file,
     information on the amount of moisture and fat changes
     during cooking were taken from Agriculture Handbook No. 102
     (5) or derived from unpublished materials used in the
     development of Agriculture Handbook 8 revisions (1).

 7.  Converting nutrient values for the total recipe to the
     100-gram basis.  Steps 2 through 7 are performed by the
     computer program.
 
To illustrate the procedures here are the calculations for a
sample recipe--flounder fillet, breaded, fried.
 
 Recipe information in the Recipe File:

         Retention        Weight of
 Recipe Components         NDB No.      Code     Edible Part
 -----------------         -------       ---    -------------
1.  Flounder, raw          80180        2310       907.2 g
2.  Egg, raw               01123        0103        50.0 g
3.  Milk                   01077        15.2 g
4.  Bread crumbs, dry      74750        0305       100.0 g 
5.  Salt                   89630        5.5 g
 
    Moisture change = -20%
    Fat change = +8%
    Yield = 88%
    Fat NDB No. = 04031 (vegetable shortening absorbed during
    frying)

The USDA recipe program locates each NDB number on the Primary
Nutrient Data Set, calculates the nutrients for the specified
weight, and applies the appropriate set of retention factors to
the resulting nutrient values if a retention code has been
designated.  Calculations for thiamin are presented below as an
example.
 

         Thiamin in    Thiamin
    NDB   100 grams    in recipe Retention  Thiamin
  Number (from PDS) Weight        portion   factor   (corrected)
  ------ ---------- ------       ---------  -------  -----------
             mg        g            mg         g
 
1. 80180    0.050 X 907.2 /  100 =  0.454   X  .85    =  0.386
2. 01123    0.087 X  50.0 /  100 =  0.044   X  .85    =  0.037
3. 01077    0.038 X  15.2 /  100 =  0.006             =  0.006
4. 74750    0.350 X 100.0 /  100 =  0.350   X  .75    =  0.262
5. 89630    0.000 X   5.5 /  100 =  0.000             =  0.000


The remaining steps in the recipe calculation procedure are
illustrated below for energy and three nutrients.  The weight and
nutrient values for the individual ingredients are summed, and
moisture and fat changes are calculated by multiplying the total
weight by the input data for "Moisture change" and "Fat change." 
The nutrient data for the type of fat absorbed during frying is
accessed in the PDS by the NDB number included for "Fat NDB No.,"
and the individual nutrients in the fat are calculated for the
amount of fat absorbed. These values are applied to the subtotals
to determine the weight and nutrient content of the cooked
recipe, and all nutrient values are converted to the 100 gram
basis for storage in the survey nutrient data base.
 
Selected Food Components in Flounder Fillet, Breaded, Fried

                Total  Saturated
             Weight     Energy    Moisture     Fat   Fatty Acids
             -------    ------    --------    -----  -----------
              Kcal         g          g         g         g
 
  1.          907.2      717        737.6     7.2        1.8
  2.           50.0       79         37.3     5.6        1.7
  3.          156.2        9         13.3      .5         .3
  4.          100.0      392          6.5     4.6        1.0
  5.            5.5        0          0.0     0.0        0.0
             -------    -------   ---------  -----     -------
Subtotals   1,077.9    1,197        794.7     17.9       4.8
 
 Moisture
 change      -215.6                -215.6
 
 Fat change   +86.2     +762           +86.2 +21.6
             -------    -------   ---------  -----     -------
 Yield        948.6    1,959        579.1    104.1      26.4
 
 per 100 
  Grams       100.0      207         61.0     11.0       2.8
_________

REFERENCES
 
   1.  U.S. Department of Agriculture.  1976- .  Composition of
       Foods--Raw, Processed, Prepared.  Agric. Handb. No. 8: 
       AH-8-1, Dairy and Egg Products, 1976; AH-8-2, Spices and
       Herbs, 1977; AH-8-3, Baby Foods, 1978; AH-8-4, Fats and
       Oils, 1979; AH-8-5, Poultry Products, 1979; AH-8-6,
       Soups, Sauces, and Gravies, 1980; AH-8-7, Sausages and
       Luncheon Meats, 1980; AH-8-8, Breakfast Cereals, 1982;
       AH-8-9, Fruits and Fruit Juices, 1982; AH-8-10, Pork and
       Pork Products, 1983; AH-8-11, Vegetables and Vegetable
       Products, 1984; AH-8-12, Nut and Seed Products, 1984;
       AH-8-13, Beef Products, 1990; AH-8-14, Beverages, 1986;
       AH-8-15, Finfish and Shellfish Products, 1987; AH-8-16,
       Legumes and Legume Products, 1986; AH-8-17, Lamb, Veal,
       and Game Products, 1989; AH-8-18, Baked Products, 1992;
       AH-8-19, Snacks and Sweets, 1992; AH-8-20, Cereal Grains
       and Pasta, 1989; AH-8-21, Fast Foods, 1988; First
       Supplement, 1989; Second Supplement, 1990, Third
       Supplement, 1992.

   2.  Perloff, B.P. 1985.  Recipe Calculations for NFCS Data
       Base. Proceedings of Tenth National Nutrient Data Bank
       Conference, July 22-24, 1985, San Francisco, California. 
       U.S. Department of Commerce, National Technical
       Information Service, Springfield, VA 22161.
 
   3.  Adams, C.F.  1975.  Nutritive Value of American Foods. 
       U.S. Dept. of Agriculture, Agric. Handb. No. 456, 291 pp.
 
   4.  Fulton, L., E. Matthews, and C. Davis.  1977.  Average
       Weight of a Measured Cup of Various Foods.  U.S. Dept. of
       Agriculture, Home Econ. Res. Rep. No. 41, 26 pp.
 
   5.  Matthews, R.H. and Y.J. Garrison.  1975.  Food Yields
       Summarized by different Stages of Preparation.  U.S.
       Dept. of Agriculture, Agric. Handb. No. 102, 136 pp.
 
                             KEY TO ABBREVIATIONS             
        1
 
   KEY     AMT=AMOUNT
   KEY     APPX=APPROXIMATELY
   KEY     APRCT=APRICOT
   KEY     ART=ARTIFICIAL
   KEY     ASC=ASCORBIC ACID
   KEY     BAN=BANANA
   KEY     BISCT=BISCUIT
   KEY     BKD=BAKED
   KEY     BLD=BOILED
   KEY     BN=BONE
   KEY     BRLD=BROILED
   KEY     BRN=BROWN
   KEY     BRSD=BRAISED
   KEY     BTTR=BATTER
   KEY     BX=BOX
   KEY     C=CUP
   KEY     CA PHOS=CALCIUM PHOSPHATE
   KEY     CA=CALCIUM
   KEY     CAL=KCAL=CALORIES
   KEY     CHERR=CHERRY
   KEY     CHOC=CHOCOLATE
   KEY     CINN=CINNAMON
   KEY     CKD=COOKED
   KEY     CL=CLASS
   KEY     CN=CAN
   KEY     CND=CANNED
   KEY     CNTNR=CONTAINER
   KEY     COCNT=COCONUT
   KEY     COMMER=COMMERCIAL
   KEY     CONC=CONCENTRATE
   KEY     CRCKRS=CRACKERS
   KEY     CRM=CREAM
   KEY     CRM=CREAM
   KEY     CROQ=CROQUETTE
   KEY     CTTNSD=COTTONSEED
   KEY     CU IN=CUBIC INCH
   KEY     DEHY=DEHYDRATED
   KEY     DI NA PHOS=DI SODIUM PHOSPHATE
   KEY     DIAM=DIAMETER
   KEY     DIL=DILUTED
   KEY     DRND=DRAINED
   KEY     E=COLUMN E AGRICULTURE HANDBOOK 8
   KEY     ENR=ENRICHED
   KEY     EQ=EQUAL
   KEY     F=COLUMN F AGRICULTURE HANDBOOK 8
   KEY     FE=IRON
   KEY     FL OZ=FLUID OUNCE
   KEY     FLAV=FLAVORED
   KEY     FLR=FLOUR
   KEY     FORT=FORTIFIED
   KEY     FRSTD=FROSTED
   KEY     FRTS=FRUITS
   KEY     FRZ=FROZEN
   KEY     FT=FAT
   KEY     GAL=GALLON
   KEY     GL=GLASS
   KEY     GM=GRAMS
   KEY     GR=GRAIN
   KEY     GRAN=GRANULES
   KEY     GRPE=GRAPE
   KEY     HI-MT=HIGH MEAT
   KEY     HI-PROT=HIGH PROTEIN
   KEY     HLVS=HALVES
   KEY     HYDR=HYDROGENATED
   KEY     IC=ICING
   KEY     IMITN=IMITATION
   KEY     IN=INCH
   KEY     INSTNT=INSTANT
   KEY     JNR=JUNIOR
   KEY     L/F(%)=LN/FT(%)=LEAN FAT RATIO
   KEY     LB=POUND
   KEY     LF=LOAF
   KEY     LG OR LRG=LARGE
   KEY     LIQ=LQ=LIQUIDS
   KEY     LN=LEAN
   KEY     LNG=LONG
   KEY     MARG=MARGARINE
   KEY     MED=MEDIUM
   KEY     MG=MILLIGRAM
   KEY     MILL=MILLED
   KEY     NA CAS=SODIUM CASIENATE
   KEY     NA=SODIUM
   KEY     NFDM=NON FAT DRY MILK
   KEY     NFDMS=NON FAT DRIED MILK SOLIDS
   KEY     NFMS=NON FAT MILK SOLIDS
   KEY     NT WT=NET WEIGHT
   KEY     OZ=OUNCE
   KEY     PAST=PASTEURIZED
   KEY     PC=PIECE
   KEY     PDR=POWDER OR POWDERED
   KEY     PK=PACK
   KEY     PKD=PACKED
   KEY     PKG=PACKAGE
   KEY     PKT=PACKET
   KEY     PNAPPL=PINEAPPLE
   KEY     POL=POLISHED
   KEY     PPD=PREPARED
   KEY     PREP=PREPARED
   KEY     PRESWT=PRESWEETENED
   KEY     PROC=PROCESSED
   KEY     PTTY=PATTY
   KEY     QT=QUART
   KEY     R-T-C=READY TO COOK
   KEY     REC=RECIPE
   KEY     RECT=RECTANGULAR
   KEY     REG=REGULAR
   KEY     RF=REFUSE
   KEY     RSTD=ROASTED
   KEY     RW=RAW
   KEY     SECT=SECTIONS
   KEY     SFLWR=SAFFLOWER
   KEY     SKN=SKIN
   KEY     SL=SLC=SLICE OR SLICES
   KEY     SLT=SALT
   KEY     SM=SMALL
   KEY     SNFLWR=SUNFLOWER
   KEY     SOL=SOLIDS
   KEY     SQ=SQUARE
   KEY     STBL=STABALIZERS
   KEY     STFFNG=STUFFING
   KEY     STK=STICK
   KEY     STR=STRAINED
   KEY     SUG=SUGAR
   KEY     SWTN=SWEETENED
   KEY     SYBN=SOYBEAN
   KEY     SZ=SIZE
   KEY     TBLTS=TABLETS
   KEY     TBSP=TABLESPOON
   KEY     TOT ED=TOTAL EDIBLE PORTION
   KEY     TSP=TEASPOON
   KEY     VAR=VARIETY OR VARIETIES
   KEY     VEG-S=VEGETABLE SHORTENING
   KEY     VEG=VEGETABLES
   KEY     VIT A=VITAMIN A
   KEY     VIT C=VITAMIN C
   KEY     VOL=VOLUME
   KEY     W/=WITH
   KEY     WDG=WEDGE
   KEY     WHL=WHOLE
   KEY     WHT=WHITE
   KEY     WO/=WITHOUT
   KEY     WT=WEIGHT
   KEY     WTR=WATER
   KEY     YEL=YELLOW
   KEY     YLD=YIELD