LINKS food codes in the USDA Survey databases and the Nutrient Database for Standard Reference to:
- information on ingredients and commodities, such as recipes, food labels, and manufacturers' product information
- other reference data, such as portion sizes, nutrient values of ingredients and commodities, and food group classifications
GROUPS selected information on survey foods, ingredients, and commodities by different grouping protocols. Below are examples of how grains are grouped by different protocols:
|MyPyramid food groups
||Total Grains, Whole grain, Non-whole grain|
|ARS survey food groups
||Total Grain Products, Breads, RTE Cereals, Cooked Cereals and Pasta, Bakery Products|
||Cereal grains and products: corn, wheat, rye, rice; flour including white, whole grain; bran; cornmeal, grits; corn oil|
|Food code or
|Ingredient groups from mixtures mainly meat or grain (beef stew, lasagna, pizza, enchiladas)|
|Dietary sources of
|Bakery products, grain snacks, rice, pasta, whole grain cereals and flour|
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MyPyramid Equivalents Database for USDA Survey Food Codes, 1994-2002 Version 1 (MyPyrEquivDB_v1): (released October 2006)
This database includes equivalents data for codes included in the USDA food coding databases that were used to process the dietary components of three national surveys. This database provides:
MyPyramid equivalents intake data files for What We Eat In America, National Health and Nutrition Examination Survey (NHANES) 1999-2000; NHANES 2001-2002; and the Continuing Survey of Food Intakes by Individuals 1994-96, 1998
complete documentation on how the database was developed
equivalents food data files containing the number of MyPyramid equivalents per 100 grams of food by 32 MyPyramid food groups
- ounce and cup equivalents data using recommended sizes from the USDA MyPyramid Food Guidance System
food descriptions, data formats, and model programs to join the equivalents data with food intake
Download the database
For previous database release click here.
Friday JE and Bowman SA (2006). MyPyramid Equivalents Database for USDA Survey Food Codes, 1994-2002 Version 1.0. [Online]. Beltsville MD: USDA, ARS, Community Nutrition Research Group. Available at http://www.ars.usda.gov/ba/bhnrc/fsrg/.
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Database for Analyzing Dietary Sources of Nutrients Using USDA Survey Food Codes
A database containing the major food sources for 31 nutrients and dietary constituents per 100 grams food. Data is provided for all food codes in the USDA CSFII 1994-96, 1998 coding and recipe databases. The Dietary Source Nutrient Database also documents how nutrients for each code were assigned to one or more of the 113 dietary source food groups and contains a sample program to join the dietary sources nutrient data to food intake records.
This database was used for this study: Cotton PA, Subar AF, Friday JE, Cook A. Dietary Sources of Nutrients Among US Adults, 1994 to 1996. J Am Diet Assoc. 2004; 104 (6): 921-930.
The database can be used with the 1999-2000 National Health and Nutrition Survey and other surveys that use the USDA 1994-96, 1998 food codes.
Download the database.
Cook A, Friday JE. Subar, AF. Dietary Source Nutrient Database for USDA Survey Food Codes. USDA, Agricultural Research Service. Available at http://www.ars.usda.gov/ba/bhnrc/fsrg/ on August 2004.
Food Commodity Intake Database
The Food Commodity Intake Database (FCID) was developed as a cooperative effort by USDA and the Office of Pesticide Programs for use by EPA and other organizations when conducting the exposure components of dietary assessments. The FCID includes data from two surveys conducted by USDA: CSFII 1994-96 and CSFII 1998. These surveys provide useful information on 5,831 different foods and beverages reported by people of all ages. The FCID is available for purchase from NTIS (search on PB2000-500101).