Food name abbreviations in the ESHA database (60 char names)

ABBREVIATIONS USED IN FOOD ITEM NAMING
Full Name	Abbrev	Full Name	Abbrev	Full Name	Abbrev
added	add	flavors	flvrs	refrigerated	refrig
added water	add wtr	Food Chemical	FCC	regular	reg
all natural	all nat	Codex		rehydrated	rehyd
artificial	art	fortified	fort	roasted	rstd
aspartame	asp	from	f/	saccharin	sacc
assorted	asrtd	frozen	fzn	serving	svg
Australia	Austl	grilled	grld	shoulder	shldr
average	avg	high	hi	shredded	shred
baked	bkd	hydrogenated	hydrog	skim milk	skm mlk
baking	bkg	imitation	imit	skinless	w/o skin
barbecue	bbq	individual	indv	slice	slc
boiled	ckd	individually	iqf	small	sml
boneless	w/o bone	quick frozen		smoked	smkd
bottle	btl	industrial	indust	sodium	sod
braised	brsd	instant	inst	steamed	stmd
breaded	brd	international	intl	stewed	stwd
broiled	brld	junior	jr	strained	strnd
calcium	calc	large	lrg	strawberry	straw
California	Calif	medallion	mdln	stuffed	stuff
calorie	cal	medium	med	sugar	sug
caffeine	caff	Microwaved	microwv	sweetened	swtnd
canned	cnd	moisture	moist	sweetener	swtnr
carton	ctn	New Zealand	NZ	tablespoon	tbsp
charbroiled	char	old fashioned	old fash	teaspoon	tsp
chocolate	choc	ounce	oz	textured vegetable	TVP
chopped	chpd	package	pkg	protein
cholesterol	cholest	packet	pkt	toasted	tstd
commercial	cmrcl	partially	part	uncooked	unckd
compartment	comp	pasteurized	past	unenriched	unenrich
concentrate	conc	piece	pce	unflavored	unflvrd
condensed	cond	pineapple	pine	unfortified	unfort
condiments	w/cond	powder	pwd	unheated	unhtd
container	cntr	precooked	preckd	United States	USP
cooked	ckd	prepared	prep	Pharmacopoeia
cottonseed	cttnsd	processed	proc	unpeeled	w/skin
covered	cvrd	protein	prot	unprepared	unprep
cranberry	cran	ready to bake	rtb	unsweetened	unswtnd
decaffeinated	decaf	ready to cook	rtc	USDA Commodity	USDA
degerminated	degermed	ready to drink	rtd	vacuum	vac
dehydrated	dehyd	ready to eat	rte	vanilla	van
drained	drnd	ready to feed	rtf	vegetable	veg
each	ea	ready to heat	rth	vegetarian	vgtrn
enriched	enrich	ready to serve	rts	vitamin	vit
family	fam	ready to use	rtu	whole	whl
flavor	flvr	recipe	rec	with	w/
flavored	flvrd	reduced	rducd	without	w/o

Functional Foods

The good news with functional foods is that what you do eat may be more important for your health than what you don't eat. Examples include everything from fruits and vegetables to fortified or enhanced foods. Biologically active components in functional foods may impart health benefits or desirable physiological effects. Functional attributes of many traditional foods are being discovered, while new food products are being developed with beneficial components.

Examples of Functional Components

Functional Food information provided by The International Food Information Council Foundation

How diabetic exchanges are calculated

CALCULATING DIABETIC EXCHANGES AT ESHA RESEARCH

The following chart presents information from the American Diabetes Association, Inc., and The American Dietetic Association. It shows the amount of nutrients in one exchange from each exchange category. We use these values to calculate exchanges.

Group/Lists	Carbohydrate (grams)	Protein (grams)	Fat (grams)	Calories
Carbohydrate Group
1 Starch Exchange =	15	3	1 or less	80
1 Fruit Exchange =	15	--	--	60
1 Milk Exchange =	12	8	0-3	90
1 Other Carbohydrate Exchange =	15	Varies	Varies	Varies (70)
1 Vegetables Exchange =	5	2	--	25
Meat and Meat substitute Group
1 Very Lean Meat Exchange =	--	7	0-1	35
1 Lean Meat Exchange =	--	7	3	55
Fat Group
1 Fat Exchange =	--	--	5	45

Single Exchange Methods:

Some foods are very simple to calculate for exchanges. For example, hard candies naturally have a high carbohydrate value, but little to no fat and protein. These foods would then only need to have one exchange calculated for them.

Following are examples of the calculation methods for a single exchange:

Starch Example:

1 cup (195 g) Long Grain Brown Rice-Cooked = 216 Calories

44.9 g carbohydrate

Methods:

There are two ways to determine a starch exchange. The 1st method should be tried first and the 2nd method should be used only if the calorie value results of the 1 ^st method, when checked, go over the total calories of the product:

Using the carbohydrate grams per starch exchange:
Divide the total carbohydrate grams by 15 grams per starch exchange
44.9 g / 15 g = 2.99 starch exchange
Test the calorie value by multiplying by 80 calories per starch exchange:
2.99 x 80 = 239 calories
Since we have a calorie value in excess of the total calories, this exchange number is incorrect. Use the 2nd method to determine the starch exchange value.
Using the calorie value per starch exchange:
Divide total calories by 80 to get the starch exchange:
216 / 80 = 2.7 starch exchange

Result: 2.7 Starch Exchanges

Fruit Example:

1 cup (145 g) Blueberries = 81 Calories

20 g carbohydrate

Methods:

There are two ways to determine a fruit exchange. The 1st method should be tried first and the 2nd method should be used only if the calorie value results of the 1 ^st method, when checked, go over the total calories of the product:

Divide the total carbohydrate grams by 15 grams per fruit exchange:
20g / 15g = 1.33 fruit exchange

Test the calorie value by multiplying by 60 calories per fruit exchange:
1.33 x 60 = 80 calories

Result: 1.33 Fruit Exchange

If the calorie value had been in excess of the total calories, the 2nd method would then be used to determine the fruit exchange value. Using the calorie value per fruit exchange, Divide total calories by 60 to get the fruit exchange:

81 / 60 = 1.35 fruit exchange

However this example only needed to use the 1 ^st method. Using the 2nd method gave a different answer and would be incorrect. See results above.

Milk Example:

1 cup (245 g) Lowfat Dry Milk + Water = 84 Calories
11.9 g carbohydrate

Methods:

There are two ways to determine a milk exchange. The 1st method should be tried first and the 2nd method should be used only if the calorie value results of the 1 ^st method, when checked, go over the total calories of the product:

Divide the total carbohydrate grams by 12 grams per milk exchange:
11.9g / 12g = 0.991 milk exchange

Test for the calorie value by multiplying by 90 calories per milk exchange:
0.991 x 90 = 89 calories

Since we have a calorie value in excess of the actual calories, use the 2nd method to determine the milk exchange value.

Using the calorie value per milk exchange:

Divide total calories by 90 to get the milk exchange:

84 / 90 = 0.93 milk exchange

Result: 0.93 Milk Exchanges

Other Carbohydrate Example:

52 pieces (15 g) Cinnamon Imperials Candy = 60 Calories

15 g carbohydrate

Methods:

There are two ways to determine an other carbohydrate exchange. The 1st method should be tried first and the 2nd method should be used only if the calorie value results of the 1 ^st method, when checked, go over the total calories of the product:

Divide the total carbohydrate grams by 15 grams per other carbohydrate exchange:
15g / 15g = 1 other carbohydrate exchange

Test for the calorie value by multiplying by 70 calories per other carbohydrate exchange:
1 x 70 = 70 calories

Since we have a calorie value in excess of the actual calories, use the 2nd method to determine the other carbohydrate exchange value.

Using the calorie value per other carbohydrate exchange:

Divide total calories by 70 to get the other carbohydrate exchange:

60 / 70 = 0.85 other carbohydrate exchange

Result: 0.85 Other Carbohydrate Exchanges

Vegetable Example:

½ cup (50 g) Cauliflower, fresh, Chopped = 12.5 Calories
2.61 g carbohydrate

Methods:

There are two ways to determine a vegetable exchange. The 1st method should be tried first and the 2nd method should be used only if the calorie value results of the 1 ^st method, when checked, go over the total calories of the product:

Divide the total carbohydrate grams by 5 grams per vegetable exchange:
2.61g / 5g = 0.52 vegetable exchange

Test for the calorie value by multiplying by 25 calories per vegetable exchange:
0.5 x 25 = 13 calories

Since we have a calorie value in excess of the actual calories, use the 2nd method to determine the vegetable exchange value.

Using the calorie value per vegetable exchange:

Divide total calories by 25 to get the vegetable exchange:

12.5 / 25 = .5 vegetable exchange

Result: 0.5 Vegetable Exchange

Very Lean Meat Example:

1 fillet (116 g) Burbot Fish, raw = 104.4 calories

22.39 g protein

This food item has too little fat to earn a fat exchange

Methods:

There are two ways to determine a very lean meat exchange. The 1 ^st method should be tried first and the 2 ^nd method should be used only if the calorie value results of the 1 ^st method, when checked, go over the total calories of the product:

Divide the total protein grams by 7 grams per very lean meat exchange:
22.39g / 7g = 3.19 very lean meat exchange

Test for the calorie value by multiplying by 35 calories per very lean meat exchange:

3.19 x 35 = 111.65 calories

Since we have a calorie value in excess of the actual calories, use the 2nd method to determine the very lean meat exchange value.

Using the calorie value per very lean meat exchange:

Divide total calories by 35 to get the very lean meat exchange:

104.4 / 35 = 2.98 very lean meat exchange

Result: 2.98 Very Lean Meat Exchange

Fat Example:

1 tbsp Margarine, Stick = 102.13 Calories
11.4 g fat

Methods:

There are two ways to determine a fat exchange. The 1 ^st method should be tried first and the 2 ^nd method should be used only if the calorie value results of the 1 ^st method, when checked, go over the total calories of the product:

Divide the total fat grams by 5 grams per fat exchange:
11.4g / 5g = 2.28 fat exchange

Test for the calorie value by multiplying by 45 calories per fat exchange:
2.28 x 45 = 102.6 calories

Since we have a calorie value in excess of the actual calories, use the 2nd method to determine the fat exchange value.

Using the calorie value per fat exchange:

Divide total calories by 45 to get the fat exchange:

102.13 / 45 = 2.26 fat exchange

Result: 2.26 Fat Exchanges

How Pyramid Values are calculated

CALCULATING FOOD GUIDE PYRAMID VALUES AT ESHA RESEARCH

The Pyramid Tip:

Cheese, meat, eggs, soybeans/vegetarian products, and nut food groups all have an inherent or integral (naturally occurring) amount of fat in a standard amount. If any food contains the average inherent amount of fat or less for that food group, there will not be a value shown in the tip of the pyramid. If the food contains fat grams in excess of the naturally occurring amount of fat per standard amount, it will show a value in the tip of the pyramid. For example, 100 g of lean beef contains an average of 11 g of fat. Any cut of beef that has more than 11 g of fat per 100 g of beef will have a value in the tip of the pyramid.

Foods in the Vegetable Group and Fruit Group will not show a value in the tip of the Pyramid (Fats, Oils, and Sweets) unless fat or sugar has been added to the food. For example, boiled peas will only show a value in the Vegetable group, however if a person adds a teaspoon of butter to the peas, a value will also appear in the Fats, Oils, and Sugar tip of the Pyramid.

Foods in the Bread, Cereal, Rice, and Pasta Group all have an inherent amount of fat and sugar in a standard amount. The comparison value has been set as equaling the total amount found inherently in a single slice of white bread. If any food contains the average inherent amount of fat or less for that food group as compared to the single slice of white bread, there will not be a value shown in the tip of the pyramid. If the food contains fat or sugar grams in excess of the naturally occurring amount per standard amount, it will show a value in the tip of the pyramid. For example, regular Cream of Wheat might only show a value in the Bread, Cereal, Rice, and Pasta Group; however, a packet of cinnamon roll flavored instant oatmeal will have a value appear in the Fats, Oils, and Sweets tip of the Pyramid.

Whole milk and plain yogurt made with whole milk will not show a value in the tip of the Pyramid; however, chocolate milk or yogurt with added fruit would both show values in the tip of the Pyramid because of added sugar.

There are no specific recommended serving amounts defined for the tip of the Pyramid at this time. The dietary Guidelines 2000 recommends that the fat content of the U.S. diet not exceed 30 percent of caloric intake, that we should cut back particularly on saturated and trans fat, and that dietary cholesterol should be less than 300 mg/day.

Calculating Pyramid Servings:

Pyramid serving calculations are based upon the food group categories and usage described in the USDA publication, The Food Guide Pyramid, Home and Garden Bulletin #252 and the CSFII study. The categories and portion sizes are summarized here for reference, along with descriptions of gram weights that we have used in calculating pyramid servings for individual foods. Pyramid groups have been assigned to foods using the adult portion sizes that are outlined in Bulletin #252. Foods that are only consumed by persons under 2 years old, such as infant formulas, have not been assigned pyramid groups. Baby foods have been assigned pyramid groups according to adult portion sizes, as they are sometimes used in texture modified adult diets.

All beans (including soy) fall under the following guidelines for Pyramids:

· VegVegetable Serving: Immature or green & typically consumed as a vegetable,

· MeaMeat Serving: Mature or not green & consumed as a bean dish (like lima beans and ham).

Categories and serving sizes:

1. Bread, Cereal, Rice, and Pasta Group: Eat 6-11 servings each day
Serving Options and Sizes:

a. 1 slice of white bread: average piece = 26 g

b. 1 oz. of ready-to-eat cereal: 28.35 g

c. 1/2 cup of cooked cereal, rice, or pasta: gram weight of 1/2 cup of the specified product, e.g., 1/2 cup of egg noodles, cooked: 80 g

2. Vegetable Group: Eat 3-5 servings each day
Serving Options and Sizes:

a. 1 cup of raw leafy vegetables: gram weight of 1 cup of the specified vegetable, e.g., 1 cup of chopped iceberg lettuce: 56 g

b. 1/2 cup of other vegetables, cooked or chopped raw: gram weight of 1/2 cup of the specified vegetable, e.g., 1/2 cup of canned, sliced carrots-not drained: 123 g

c. 3/4 cup of vegetable juice: gram weight of 3/4 cup of the specified vegetable juice, e.g., 3/4 cup carrot juice: 185 g

3. Fruit Group: Eat 2-4 servings each day
Serving Options and Sizes:

a. 1 (average) medium apple: 138 g, banana: 118 g, orange: 131 g

b. 1/2 cup of chopped, cooked, or canned fruit: gram weight of ½ cup of the specified fruit, e.g., 1/2 cup of raw blackberries: 72 g

c. 3/4 cup of fruit juice: 187 g

4. Milk, Yogurt, and Cheese Group: Eat 2-3 servings each day
Serving Options and sizes:

a. 1 cup of milk: 244 g or yogurt: 245 g

b. 1.5 oz. of natural cheese: 43 g or 2 oz. of process cheese: 56.7 g

c. 1 serving for mixed foods, e.g. milkshakes = 302 mg calcium

5. Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group: Eat 2-3 servings each day
Serving Options and sizes:

a. 2.5 oz. of cooked lean meat, poultry, fish, vegetarian meat substitutes: 71g

b. 1/2 cup of cooked dry beans, 1 egg, 2 tablespoons of peanut butter, 1/3 cup of nuts, or ½ c tofu count as 1 oz. lean meat. The gram weight of the 1 oz equivalent will need to be multiplied by 2.5 to get the total gram weight for a serving: e.g. 1 egg = 50 g, so 1 serving of egg = 125 g (50 g x 2.5)

6. Fat, Oils and Sweets (Tip of Pyramid - use sparingly):

a. A serving of fat is defined as the number of grams in 1 tbsp of fat for butter, margarine, oils, and shortening. For meats, an additional fat serving is reported as a multiple of the fat standard for the specific meat. For milk products and mixed foods, an additional fat serving is reported as a multiple of 12.8 grams, the weight of 1 tbsp of shortening.

b. A serving of sugar is defined as the number of grams in 1 tsp of sugar (1 tsp sugar = 4 grams).

Sample Pyramid Calculations:

1. Bread, Cereal, Rice, and Pasta Group
Example: 2/3 cup cooked egg noodles = 106.67 g
Pyramid Serving Size: 1/2 cup = 80 g
To calculate:
Divide the gram weight of the egg noodles by the gram weight of the serving size:
106.67 g ÷ 80 g =1.33
Pyramid Servings = 1.33

2. Vegetable Group
Example: 1 raw medium carrot = 72 g
Pyramid Serving Size: 1/2 cup = 64 g
To calculate:
Divide gram weight of carrot by gram weight of 1/2 cup serving size:
72 g ÷ 64 g = 1.13
Pyramid Servings = 1.13

3. Fruit Group
Example: 1 cup orange juice = 248.71 g
Pyramid Serving Size: ¾ cup = 187 g
To calculate:
Divide gram weight of 1 cup of orange juice by gram weight of 3/4 cup serving size
248.71 g ÷ 187 g = 1.33
Pyramid Servings = 1.33

4. Milk, Yogurt and Cheese Group
Example: 1 slice of American cheese = 21 g.
Pyramid Serving Size: 56.7 g of processed cheese
To calculate:
Divide gram weight of American cheese by gram weight of serving size:
21 g. ÷ 56.7 g. = .37
Pyramid Servings = .37

5. Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group:
The meat group is composed of meat, poultry, fish, dry beans, eggs, and nuts. The following are examples of calculations for meat, dry beans, and egg pyramid servings:

I. Example 1
4 oz or 113.4 g beef steak containing 24.04 g fat
Reference (average) amount of fat for beef: 11 g
Pyramid Serving Size: 71 g cooked meat

a. Determine the number of meat group servings:
113.4 g ÷ 71 g = 1.6 pyramid meat servings

b. Determine the pyramid tip servings
First, calculate the desirable amount of fat in 113.4 grams:
(11 grams x 113.4 grams) / 100grams = 12.47 grams

c. Next, subtract the desirable fat from the actual fat to get the fat grams in the tip:
24.04 grams – 12.47 grams = 11.57 grams

d. Then, divide by the fat grams in the reference beef:
11.57 grams ÷ 11 grams = 1.1 pyramid tip servings

Pyramid Servings in the Meat group = 1.6
Pyramid Servings in the Tip = 1.1

II. Example 2
For determining the number of pyramid servings for dry beans, eggs, and nuts, use these conversions: 1/2 cup of cooked dry beans = 1 oz or .4 of a lean meat serving; 1 egg = 1 oz or .4 of a lean meat serving; 2 tablespoons of peanut butter = 1 oz or .4 of a lean meat serving; 1/3 cup of nuts = 1 oz or .4 of a lean meat serving. The gram weight of the 1 oz equivalent will need to be multiplied by 2.5 to get the total gram weight for a serving: e.g. 1 egg = 50 g, so 1 serving of egg = 125 g (50 g x 2.5)

1 meat serving of cooked pinto beans
Pyramid serving Size: 2.5 oz cooked meat

a. First, determine gram weight of ½ cup of cooked pinto beans.

b. ½ cup of cooked pinto beans = 85.5 grams or 1 oz of cooked meat

Multiply ½ cup gram weight by 2.5.

85.5g (1/2 cup) x 2.5 = 213.75g (1 meat serving)

Gram weight of cooked pinto beans in a Meat Pyramid Serving: 213.75g.

III. Example 3
1 meat serving of a scrambled egg
Pyramid serving Size: 2.5 oz cooked meat

a. 1 egg = 50 grams or 1 oz lean meat

b. Multiply egg weight by 2.5.

50g (1 egg) x 2.5 = 125g (1 meat serving)

Gram weight of eggs in a Meat Pyramid Serving: 125g

6. Fats, Oils and Sweets (Pyramid Tip) Group:

I. Example 1
2.5 Tbs Ranch salad dressing containing 14.09 g fat
Pyramid Serving Size: 12.8 g fat

a. Divide 14.09 g fat in the ranch salad dressing by 12.8 g fat in the standard serving size
14.09 g ÷ 12.8 g = 1.1

Pyramid Servings in the Tip: 1.1

II. Example 2
12 fl oz of cola type soda containing 38.48 g sugar
Pyramid Serving Size: 4 g sugar

a. Divide 38.48 g sugar in the cola by 4 g sugar in the standard serving size
38.48 g ÷ 4 g = 9.62

Pyramid Servings in the Tip: 9.62

III. Note:
For the pyramid tip, we combine estimates of the excess fat and sugar in the food. If a food has excess fat and added sugar, the total number of servings in the tip of the Pyramid would be the sum of their servings.

Mixed Foods:

The main ingredients of a mixed food are used to estimate the number of food group servings. For example, a piece of cheese pizza would provide a bread serving (from

Reference & Support Information

Food name abbreviations in the ESHA database (60 char names)

Functional Foods

How diabetic exchanges are calculated

CALCULATING DIABETIC EXCHANGES AT ESHA RESEARCH

Group/Lists

Fat Group

How Pyramid Values are calculated

CALCULATING FOOD GUIDE PYRAMID VALUES AT ESHA RESEARCH

The Pyramid Tip:

Calculating Pyramid Servings:

Mixed Foods: