vvEPA
United States
Environmental Protection
Agency
Estimated Per Capita Fish
Consumption in the United States
August 2002
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ACKNOWLEDGMENTS AND DISCLAIMER
The Engineering and Analysis Division, of the Office of Science and Technology, has reviewed
and approved this report for publication. Helen L. Jacobs and Henry D. Kahn of the
Engineering and Analysis Division directed, managed, and reviewed the work of contractor
Science Applications International Corporation (SAIC) in preparing this report. Kathleen
Stralka, Dung Bich Phan, Jan W. Coulson, and Huda A. Suliman of SAIC provided statistical
and scientific computing support under EPA Contract No. 68-C-99-233. Neither the United
States Government nor any of its employees, contractors, subcontractors, or their employees
make any warranty, expressed or implied, or assumes any legal liability or responsibility for any
third party' s use of or the results of such use of any information, apparatus, product, or process
discussed in this report, or represents that its use by such party would not infringe on privately
owned rights.
US Environmental Protection Agency (4303T)
1200 Pennsylvania Avenue, NW
Washington, DC 20460
EPA-821- C- 02-003
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PREFACE
This report presents per capita estimates of daily average fish consumption. The
primary population of interest is the United States population in the 50 states and the District of
Columbia. However, estimates of capita fish consumption for various population subsets are
also provided. These population subsets include (1) children 14 years of age and younger, (2)
women in their childbearing years, and (3) low-income individuals. Quantities of consumed
food reported by participants in the combined USDA 1994-1996 and 1998 Continuing Survey of
Food Intakes by Individuals (CSFII) serve as the basis for the estimates. Estimates are
empirical daily averages across two survey days as opposed to usual intake estimates.
Empirical daily averages in this report are estimated by two methods: "as prepared" fish
and "uncooked" fish. Estimates in this report that reflect only the amount of fish consumed from
fish-containing prepared foods are labeled "as prepared." In the process of generating "as
prepared" estimates, each reported consumption of a fish-containing food in the CSFII was
adjusted to yield only the amount of prepared fish. "Uncooked" fish estimates project the
portion of prepared fish to the amount of uncooked fish tissue which entered the fish-containing
consumed food. This projection to an "uncooked" tissue basis is made using preprocessing and
yield information.
These current estimates of daily average per capita consumption of freshwater and
estuarine finfish and shellfish assist EPA in evaluating risk to human health from the
consumption of contaminated species. The report, whose organization and content are
summarized below, contains an executive summary, five sections, and three appendices. The
fourth and fifth sections contain tabulated estimates and selected graphical presentations of
daily average per capita consumption for "as prepared" and "uncooked" fish, respectively.
Executive Summary summarizes the most pertinent information contained in this
report, including the main features of the CSFII data collection and results from the
analysis.
Section 1, Survey Description and Methodology, describes the surveys; summarizes
the sample designs, data collection, and survey weights for the general CSFII survey
structure; and discusses the advantages and disadvantages of the CSFII for estimating
per capita fish consumption in the United States.
Section 2, Data Conventions, presents the CSFII fish-related food codes and their
corresponding descriptions for each of the fish-by-habitat type combinations, describes
the conventions used to generate daily average fish consumption estimates per
individual, defines "consumers only," and identifies how the data were subset to estimate
fish consumption for "consumers only."
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Section 3, Summary of Statistical Methods, summarizes the statistical methods used
to generate the mean estimate, the estimate of the confidence interval about the mean,
the percentile estimates, and the 90-percent bootstrap intervals about the percentile
estimates. Appendix B records statistical estimation formulae.
Section 4, "As Prepared" Daily Average Per Capita Fish Consumption Estimates,
presents estimates for the U.S. population and "consumers only" in six subsections.
• • Finfish and Shellfish (grams/person/day and milligrams/kilogram of body
weight/day), includes tabulated presentations of daily average per capita
consumption by age category for each gender, across gender, across age groups,
and across age and gender. Age by gender estimates separately report
consumption of freshwater and estuarine, marine, and all fish. In addition, age by
gender consumption estimates across the fish habitat types and consumption
estimates for individuals 18 years of age and older and for children ages 3 to 17 in
fine age categories by fish habitat type are included. Cumulative distributions and
histograms of selected subpopulation consumption distributions are also provided.
• • Finfish (grams/person/day), includes tabulated and graphical presentations of daily
average per capita consumption by the fish habitat types of freshwater and
estuarine, marine, and across fish habitat types. This subsection also presents
estimates of daily average per capita consumption of finfish by individuals of age 18
and older.
• • Shellfish (grams/person/day), includes tabulated and graphical presentations of
daily average per capita consumption by the fish habitat types of freshwater and
estuarine, marine, and across fish habitat types.
• • Low-income Population (grams/person/day), includes tabulated and graphical
presentations of daily average per capita consumption by the fish habitat types of
freshwater and estuarine, marine, and across fish habitat types. Low-income is
defined by the CSFII as individuals from households with gross incomes at or below
130 percent of the federal poverty threshold.
• • Alternate Habitat (grams/person/day), presents daily average per capita
consumption estimates of finfish and shellfish, finfish only, and shellfish only, by
habitats of freshwater, estuarine and marine, and all fish.
• • Mean Consumption by Species within Habitat (grams/person/day), presents
mean daily average per capita estimates by species for the following subpopulations:
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(1) age by gender and (2) 18 years of age and older. Tables list species estimates
by fish habitat type.
Section 5, "Uncooked" Daily Average Per Capita Fish Consumption Estimates,
presents estimates for the U.S. population and "consumers only" in six subsections.
• • Finfish and Shellfish (grams/person/day and milligrams/kilogram of body
weight/day), includes tabulated presentations of daily average per capita
consumption by age category for each gender, across gender, across age groups,
and across age and gender. Age by gender estimates separately report
consumption of freshwater and estuarine, marine, and all fish. In addition, age by
gender consumption estimates across the fish habitat types and consumption
estimates for individuals 18 years of age and older and for children ages 3 to 17 in
fine age categories by fish habitat type are included. Cumulative distributions and
histograms of selected subpopulation consumption distributions are also provided.
• • Finfish (grams/person/day), includes tabulated and graphical presentations of daily
average per capita consumption by the fish habitat types of freshwater and
estuarine, marine, and across fish habitat types. This subsection also presents
estimates of daily average per capita consumption of finfish by individuals of age 18
and older.
• • Shellfish (grams/person/day), includes tabulated and graphical presentations of
daily average per capita consumption by the fish habitat types of freshwater and
estuarine, marine, and across fish habitat types.
• • Low-income Population (grams/person/day), includes tabulated and graphical
presentations of daily average per capita consumption by the fish habitat types of
freshwater and estuarine, marine, and across fish habitat types. Low-income is
defined by the CSFII as individuals from households with gross incomes at or below
130 percent of the federal poverty threshold.
• • Alternate Habitat (grams/person/day), presents daily average per capita
consumption estimates of finfish and shellfish, finfish only, and shellfish only, by
habitats of freshwater, estuarine and marine, and all fish.
• • Mean Consumption by Species within Habitat (grams/person/day), presents
mean daily average per capita estimates by species for the following subpopulations:
(1) age by gender and (2) 18 years of age and older. Tables list species estimates
by fish habitat type.
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Appendix A, CSFII Food Codes, contains a tabulated presentation of the CSFII
fish-containing food codes. These codes are listed according to fish species. Along
with the food and fish component name, the table lists information extracted from the
USDA's CSFII companion recipe database. Appendix A presents the total weight of the
recipe components for the food code, the weight of the fish component in the recipe, the
percentage of fish in the recipe, and the habitat assignment of fish. The percentage of
fish in the recipe was used to adjust reported consumptions of the food code to reflect
the amount of "as prepared" and "uncooked" fish.
Appendix B, Statistical Methods, provides the statistical formulae for generating point
and interval estimates about the mean and upper percentiles of the distribution of two-
day average per capita fish consumption. This appendix also demonstrates that the
variance of the mean, calculated from ultimate-cluster estimates using a synthetic
variable, is equivalent to the estimator of the variance of the combined ratio estimator for
a stratified, multistage ultimate-cluster sample with replacement.
Appendix C, Data Conventions, provides the methodologies for calculating the amount
of each ingredient required to prepare 100 grams of 1994-96 and 1998 CSFII recipes
and the amount of each ingredient as a proportion of the prepared food within each
individual recipe. It also contains a listing of the percentage of fish for 22 ingredient
codes provided by the U.S. EPA Office of Pesticides.
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EXECUTIVE SUM MARY
This report displays daily average per capita fish consumption estimates. The objective of
the report is to provide estimates offish consumption that may be used in estimating risk to
human health from the consumption of contaminated freshwater and estuarine finfish and
shellfish species. The reported estimates were calculated using data from the combined 1994-
1996 and 1998 Continuing Survey of Food Intakes by Individuals (CSFII), conducted annually
by the United States Department of Agriculture (USDA). Estimates in this report are of "as
prepared" and "uncooked" fish. The "as prepared" designation indicates that consumptions of
prepared foods containing fish which were reported by the CSFII participants were adjusted to
reflect the amount of consumed prepared fish. "Uncooked" fish estimates project the portion of
prepared fish to the amount of uncooked fish tissue which entered the fish-containing
consumed food. Thus, the estimates in this report are not biased high due to other ingredients
in fish-containing prepared foods.
Estimated consumptions are calculated by first matching the recipes participants reported as
consumed with the percentage of fish in those recipes. To reflect the composition of the recipes
at the time participants were surveyed, the USDA's 1994-96 CSFII Recipe Database was used
for individuals sampled in 1994, 1995, and 1996, and the 1994-96, 1998 CSFII Recipe
Database was used for individuals sampled in 1998.
The estimated mean daily average per capita consumption of "as prepared" freshwater and
estuarine finfish and shellfish is 4.58 ± 0.42 grams/person/day. When consumption is estimated
per kilogram of the consumer's body weight, the mean daily average of "as prepared"
freshwater and estuarine finfish and shellfish consumption is 70.79 ± 6.23 milligrams/kilogram of
body weight/day. These estimates project "as prepared" fish consumption data from a
combined sample of 20,607 individuals to the population of 261,897,236 individuals in the 50
states and District of Columbia. A 90-percent confidence interval about the estimated national
mean consumption of "as prepared" freshwater and estuarine finfish and shellfish is 4.16 to 5.00
grams/person/day, which indicates that there is a 90-percent statistical confidence that the true
mean consumption is contained in this interval. Section 4 lists additional "as prepared" fish
consumption estimates from the combined 1994-1996 and 1998 CSFII surveys. Included in
these sections are point and interval estimates for upper percentiles from the empirical
distribution of daily average per capita consumption of freshwater and estuarine species; mean
and upper percentile estimates of marine species and all species; and estimates of finfish and
shellfish consumption, both separately and together.
Section 4 also presents per capita fish consumption estimates for selected subpopulations
in the United States. Some estimates extracted from this section include consumption
estimates for women and low-income individuals. Women aged 15 to 44 years, the
childbearing years, consume a mean daily average of 4.28 grams of "as prepared" freshwater
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and estuarine finfish and shellfish. This same group consumed, on average, 7.03 ± 0.91
grams/person/day of "as prepared" marine finfish and shellfish. Individuals in the low-income
group, defined in the CSFII as individuals from households with gross incomes at or below 130
percent of the federal poverty threshold, consume a mean daily average of 11.32 ± 1.67
grams/person/day of "as prepared" finfish and shellfish. The estimated mean daily average
consumption of "as prepared" freshwater and estuarine finfish and shellfish by low-income
individuals is 4.35 ± 0.92 grams/person/day.
The estimated mean daily average per capita consumption of "uncooked" freshwater and
estuarine finfish and shellfish is 6.30 ± 0.58 grams/person/day. When consumption is estimated
per kilogram of the consumer's body weight, the mean daily average of "uncooked" freshwater
and estuarine finfish and shellfish consumption is 98.38 ± 8.62 milligrams/kilogram of body
weight/day. A 90-percent confidence interval about the estimated national mean consumption
of "uncooked" freshwater and estuarine finfish and shellfish is 5.72 to 6.88 grams/person/day,
which indicates that there is a 90-percent statistical confidence that the true population mean is
contained in this interval. Similar to Section 4, Section 5 lists additional fish consumption
estimates from the combined 1994-1996 and 1998 CSFII surveys.
Section 5 also presents per capita fish consumption estimates for selected subpopulations,
such as women and low-income individuals, in the United States. Women aged 15 to 44 years,
the childbearing years, consume a mean daily average of 5.78 grams of "uncooked" freshwater
and estuarine finfish and shellfish. This same group consumed, on average, 8.95 ± 1.12
grams/person/day of "uncooked" marine finfish and shellfish. Individuals in the low-income
group, defined in the CSFII as individuals from households with gross incomes at or below 130
percent of the federal poverty threshold, consume a mean daily average of 15.47 ± 2.30
grams/person/day of "uncooked" total (freshwater/estuarine and marine) finfish and shellfish.
The estimated mean daily average consumption of "uncooked" freshwater and estuarine finfish
and shellfish by low-income individuals is 6.05 ± 1.27 grams/person/day.
The USDA's CSFII, from which the estimates were generated, collected two
non-consecutive days of dietary recall data from participants. Data include meals consumed at
and away from home. Dietary recall information was supplied by the survey participants to an
in-home interviewer. The Day 2 interview occurred three to ten days after the Day 1 interview
but not on the same day of the week. Approximately 25 percent of the interviews were
conducted in a calendar quarter.
Each year of the survey consisted of one sample with oversampling for low-income
households. Eligibility for the low-income sample was limited to households with gross income
at or below 130 percent of the federal poverty guidelines (DHHS 1998).
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The primary sampling stage of the 1994-96 CSFII divided the 50 states and Washington,
D.C. into 1,404 primary sampling units (PSUs). Sixty-two PSUs were selected for the CSFII
sample. The 24 largest of the 1,404 PSUs were included in the CSFII with certainty. The
remaining 1,380 PSUs were assigned to one of 38 strata based on their 1990 population,
percentage of black and Hispanic populations, and per capita income. One PSU was then
selected from each of the 38 strata with selection probability proportional to the 1990
population. The 1998 CSFII used the same primary stage sampling units as the 1994-96
CSFII. The same 24 area segments used in 1995 and 1996 were selected from each of the 62
PSUs, for a total of 1,488 selected area segments in 1998.
The CSFII surveys have advantages and limitations for estimating per capita fish
consumption. The primary advantage of the CSFII surveys is that they were designed and
conducted by the USDA to support unbiased estimation of food consumption across the
population in the United States and the District of Columbia. One limitation of the CSFII surveys
is that individual food consumption data were collected for only two days—a brief period which
does not necessarily depict "usual intake." Usual dietary intake is defined as "the long-run
average of daily intakes by an individual." Upper percentile estimates may differ for short-term
and long-term data because short term food consumption data tend to be inherently more
variable. It is important to note, however, that variability due to duration of the survey does not
result in bias of estimates of overall mean consumption levels. Also, the multistage survey
design does not support interval estimates for many of the subpopulations because of sparse
representation in the sample. Subpopulations with sparse representation include Native
Americans on reservations and certain ethnic groups. While these individuals are participants
in the survey, they are not present in sufficient numbers to support fish consumption estimates.
The survey does support interval estimates for the U.S. population and some large
subpopulations. Sections 4 and 5 present interval estimates about the mean, 90th, 95th, and
99th percentile estimates.
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TABLE OF CONTENTS
Section Page
PREFACE iii
EXECUTIVE SUMMARY vii
TABLE OF CONTENTS x
1. USDA's CSFII SURVEY DESCRIPTION AND METHODOLOGY 1-1
1.1 SURVEY DESCRIPTION 1-1
1.2 SURVEY METHODOLOGY 1-1
1.2.1 Sample Design 1-1
1.2.2 Data Collection 1-3
1.2.3 Sample Weights 1-4
1.3 STRENGTHS AND LIMITATIONS OF THE CSFII FOR ESTIMATING PER
CAPITA FOOD CONSUMPTION 1-4
2. DATA CONVENTIONS 2-1
2.1 FOOD CODES AND CONVENTIONS 2-1
2.1.1 Fish-by-Habitat Type Assignments for Food Codes 2-2
2.1.2 Conventions for Determining "As Prepared" Fish 2-4
2.1.3 Conventions for Determining "Uncooked" Fish 2-5
2.2 INDIVIDUAL CONSUMPTION DATA FOR THE POPULATION AND
CONSUMERS ONLY 2-6
2.2.1 Average Daily Consumption Data 2-7
2.2.2 Average Daily Consumption Data: Consumers Only 2-7
3. SUMMARY OF STATISTICAL METHODS 3-1
3.1 ESTIMATING THE MEAN AND CONFIDENCE INTERVALS ABOUT
THE MEAN 3-1
3.2 PERCENTILE ESTIMATES AND CONFIDENCE INTERVALS ABOUT
THE ESTIMATES 3-2
4. "AS PREPARED" FISH CONSUMPTION ESTIMATES 4-1
5. "UNCOOKED" FISH CONSUMPTION ESTIMATES 5-1
APPENDIX A: FRESHWATER/ESTUARINE RATIOS FOR UNKNOWN FISH
COMPONENTS AND HABITAT ASSIGNMENTS BY FOOD CODE A-1
APPENDIX B: STATISTICAL METHODS B-1
APPENDIX C: DATA CONVENTIONS C-1
REFERENCES
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TABLES
Table Page
Table 1.1 CSFII RESPONSE RATES 1-3
Table 2.1 HABITAT APPORTIONMENTS 2-4
Table A.1 FRESHWATER/ESTUARINE RATIOS FOR UNKNOWN FISH COMPONENTS . A-1
Table A.2 "AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT
HABITAT ASSIGNMENTS BASED ON THE 1994-1996 CSFII FOOD CODES . A-3
Table A.3 "AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT
HABITAT ASSIGNMENTS BASED ON THE 1998 CSFII FOOD CODES A-39
Table A.4 "UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT
HABITAT ASSIGNMENTS BASED ON THE 1994-1996 CSFII FOOD CODES A-53
Table A.5 "UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT
HABITAT ASSIGNMENTS BASED ON THE 1998 CSFII FOOD CODES A-89
Table B.1 BIAS-CORRECTED AND UNCORRECTED ESTIMATES OF MEAN
AS PREPARED FISH CONSUMPTION B-13
Table B.2 BIAS-CORRECTED AND UNCORRECTED ESTIMATES OF MEAN
UNCOOKED FISH CONSUMPTION B-14
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TABLES and FIGURES
Section Page
4. "AS PREPARED" FISH CONSUMPTION ESTIMATES
4.1 U.S. Population
4.1.1 Finfish and Shellfish
4.1.1.1 Grams/person/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 4-3
2. Marine: Age by Gender and All Individuals 4-4
3. All Fish: Age by Gender and All Individuals 4-5
4. Individuals of Age 18 and Older 4-6
5. Children Ages 3 to 17 by Fine Age Categories 4-7
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish 4-8
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish 4-9
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-10
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-11
4.1.1.2 Milligrams/kilogram of body weight/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 4-12
2. Marine: Age by Gender and All Individuals 4-13
3. All Fish: Age by Gender and All Individuals 4-14
4. Individuals of Age 18 and Older 4-15
5. Children Ages 3 to 17 by Fine Age Categories 4-16
4.1.2 Finfish (grams/person/day)
TABLES
1. All Individuals 4-17
2. Individuals of Age 18 and Older 4-18
4.1.3 Shellfish (grams/person/day)
TABLES
1. All Individuals 4-19
2. Individuals of Age 18 and Older 4-20
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Section Page
4.1.4 Low-income Population (grams/person/day)
TABLES
1. Finfish 4-21
2. Shellfish 4-22
3. Finfish and Shellfish 4-23
4.1.5 Alternate Habitat (grams/person/day)
TABLES
1. Finfish 4-24
2. Shellfish 4-25
3. Finfish and Shellfish 4-26
4.1.6 Mean Consumption by Species within Habitat (grams/person/day)
TABLES
1. Females of Age 14 and Younger 4-27
2. Females of Age 15 to 44 4-28
3. Females of Age 45 and Older 4-29
4. All Females 4-30
5. Males of Age 14 and Younger 4-31
6. Males of Age 15 to 44 4-32
7. Males of Age 45 and Older 4-33
8. All Males 4-34
9. Individuals of Age 14 and Younger 4-35
10. Individuals of Age 15 to 44 4-36
11. Individuals of Age 45 and Older 4-37
12. Individuals of Age 18 and Older 4-38
13. All Individuals 4-39
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Section Page
4.2 Consumers Only
4.2.1 Finfish and Shellfish
4.2.1.1 Grams/person/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 4-40
2. Marine: Age by Gender and All Individuals 4-41
3. All Fish: Age by Gender and All Individuals 4-42
4. Individuals of Age 18 and Older 4-43
5. Children Ages 3 to 17 by Fine Age Categories 4-44
4.2.1.2 Milligrams/kilogram of body weight/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 4-45
2. Marine: Age by Gender and All Individuals 4-46
3. All Fish: Age by Gender and All Individuals 4-47
4. Individuals of Age 18 and Older 4-48
5. Children Ages 3 to 17 by Fine Age Categories 4-49
4.2.2 Alternate Habitat (grams/person/day)
TABLES
1. Finfish and Shellfish 4-50
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Section Page
5. "UNCOOKED" FISH CONSUMPTION ESTIMATES
5.1 U.S. Population
5.1.1 Finfish and Shellfish
5.1.1.1 Grams/person/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 5-3
2. Marine: Age by Gender and All Individuals 5-4
3. All Fish: Age by Gender and All Individuals 5-5
4. Individuals of Age 18 and Older 5-6
5. Children Ages 3 to 17 by Fine Age Categories 5-7
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish 5-8
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish 5-9
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 5-10
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 5-11
5.1.1.2 Milligrams/kilogram of body weight/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 5-12
2. Marine: Age by Gender and All Individuals 5-13
3. All Fish: Age by Gender and All Individuals 5-14
4. Individuals of Age 18 and Older 5-15
5. Children Ages 3 to 17 by Fine Age Categories 5-16
5.1.2 Finfish (grams/person/day)
TABLES
1. All Individuals 5-17
2. Individuals of Age 18 and Older 5-18
5.1.3 Shellfish (grams/person/day)
TABLES
1. All Individuals 5-19
2. Individuals of Age 18 and Older 5-20
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Section Page
5.1.4 Low-income Population (grams/person/day)
TABLES
1. Finfish 5-21
2. Shellfish 5-22
3. Finfish and Shellfish 5-23
5.1.5 Alternate Habitat (grams/person/day)
TABLES
1. Finfish 5-24
2. Shellfish 5-25
3. Finfish and Shellfish 5-26
5.1.6 Mean Consumption by Species within Habitat (grams/person/day)
TABLES
1. Females of Age 14 and Younger 5-27
2. Females of Age 15 to 44 5-28
3. Females of Age 45 and Older 5-29
4. All Females 5-30
5. Males of Age 14 and Younger 5-31
6. Males of Age 15 to 44 5-32
7. Males of Age 45 and Older 5-33
8. All Males 5-34
9. Individuals of Age 14 and Younger 5-35
10. Individuals of Age 15 to 44 5-36
11. Individuals of Age 45 and Older 5-37
12. Individuals of Age 18 and Older 5-38
13. All Individuals 5-39
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Section Page
5.2 Consumers Only
5.2.1 Finfish and Shellfish
5.2.1.1 Grams/person/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 5-40
2. Marine: Age by Gender and All Individuals 5-41
3. All Fish: Age by Gender and All Individuals 5-42
4. Individuals of Age 18 and Older 5-43
5. Children Ages 3 to 17 by Fine Age Categories 5-44
5.2.1.2 Milligrams/kilogram of body weight/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 5-45
2. Marine: Age by Gender and All Individuals 5-46
3. All Fish: Age by Gender and All Individuals 5-47
4. Individuals of Age 18 and Older 5-48
5. Children Ages 3 to 17 by Fine Age Categories 5-49
5.2.2 Alternate Habitat (grams/person/day)
TABLES
1. Finfish and Shellfish 5-50
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1. USDA's CSFII SURVEY DESCRIPTION AND METHODOLOGY
A summary of the USDA's 1994-1996 and 1998 Continuing Survey of Food Intakes by
Individuals (CSFII) is presented in this section. Section 1.1 provides a description of the
surveys. Section 1.2 summarizes the sample designs, data collection, and survey weights for
the general CSFII survey structure. Section 1.3 lists the strengths and limitations of the CSFII
surveys with respect to estimating per capita consumption in the United States.
1.1 SURVEY DESCRIPTION
The CSFII, conducted by the United States Department of Agriculture (USDA), collects
dietary intake information from nationally representative samples of non-institutionalized
persons residing in United States households. Households in these national surveys are
sampled from the 50 states and Washington, D.C. Each survey collects daily consumption
records for over 11,000 food codes across nine food groups. These food groups are (1) milk
and milk products; (2) meat, poultry, and fish; (3) eggs; (4) dry beans, peas, legumes, nuts, and
seeds; (5) grain products; (6) fruit; (7) vegetables; (8) fats, oils, and salad dressings; and (9)
sweets, sugars, and beverages. Data provide "up-to-date information on food intakes by
Americans for use in policy formation, regulation, program planning and evaluation, education,
and research." The survey is "the cornerstone of the National Nutritional Monitoring and
Related Research Program, a set of related federal activities intended to provide regular
information on the nutritional status of the United States population" (1994-96 CSFII survey
documentation, p. 2-3).
1.2 SURVEY METHODOLOGY
The samples for the 1994, 1995, and 1996 CSFII surveys were collected according to a
specified statistical sampling plan. The 1998 CSFII survey was designed to supplement the
1994-96 CSFII using a similar plan. The plan is described in Section 1.2.1. Data collection
procedures, summarized in Section 1.2.2, define the method and length of data collection
activities. Section 1.2.2 also contains survey-specific response rates and the number of
individuals in each survey reporting food consumption data. Survey weights—used to project
estimates from the sample to the population—were adjusted for nonresponse. These
adjustments are discussed in Section 1.2.3.
1.2.1 Sample Design
The 1994-1996 CSFII was conducted according to a stratified, multi-area probability
sample organized using estimates of the 1990 United States population. Stratification
accounted for geographic location, degree of urbanization, and socioeconomics. Each year of
the survey consisted of one sample with oversampling for low-income households. Eligibility for
the low-income sample was limited to households with gross incomes at or below 130 percent
of the federal poverty guidelines (DHHS 1998). The sample design aimed at specified precision
levels for estimates of mean one-day consumption of saturated fat and iron.
1-1
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The primary sampling stage of this CSFII divided the 50 United States and the District of
Columbia into 1,404 primary sampling units (PSUs). A Metropolitan Statistical Area (MSA), a
fraction of an MSA, counties, or groups of counties comprised a PSU. The federal Office of
Management and Budget defines an MSA as "a geographic area consisting of a large
population nucleus together with adjacent communities that have a high degree of economic
and social integration with the nucleus" (1994-96 CSFII survey documentation, p. 14-4).
In general, an MSA constituted a single PSU for the 1994-1996 CSFII. There were three
exceptions: New York, Los Angeles, and Chicago. The New York MSA was divided into three
PSUs while the other two exceptions each comprised two PSUs. From the 1,404 PSUs
constituting the United States, the primary stage CSFII sample selected 62 PSUs. The 24
largest of the 1,404 PSUs were included in the CSFII with certainty. The remaining 1,380 PSUs
were assigned to one of 38 strata based on their 1990 population, percentage of black and
Hispanic populations, and per capita income. One PSU was then selected from each of the 38
strata with selection probability proportional to the 1990 population. Of the 62 PSUs resulting
from the first stage, 50 were MSAs and 12 were non-MSAs.
Then, each of the 62 sample PSUs was divided into 36 area segments consisting of
blocks or groups of blocks. Twelve area segments were sampled each year of the survey with
three segments sampled during each quarter of the given year. From a sampled area segment,
households were drawn from dwelling unit listings, and individuals were then selected from the
sampled household. Individual selection occurred to ensure specified estimation criteria for
given sex-age categories based on screening questionnaire results.
The 1998 CSFII stemmed from the Food Quality Protection Act of 1996, which required
the Secretary of Agriculture to provide the Environmental Protection Agency (EPA) with
information on food consumption patterns of a statistically valid sample of infants and children.
The 1998 CSFII was intended to supplement the 1994-1996 CSFII, after a report entitled
"Pesticides in the Diets of Infants and Children" (NAS/NRC 1993) concluded that current food
consumption data for children were inadequate for estimation of dietary exposure to pesticide
residues. The 1998 CSFII, combined with the 1994-96 CSFII, meets the requirements of the
Food Quality Protection Act of 1996 when used with appropriate weights. The sample weights
are discussed in section 1.2.3.
The same primary and secondary stage sampling units were used for the 1998 CSFII as
for the 1994-96 CSFII. The same 24 area segments used in the last 2 years of the 1994-96
CSFII were selected from each of the 62 PSUs because they contained the most current listing
information. Of the 1,488 selected area segments, a sample of 65,519 dwelling units was
drawn. Quality control procedures referred to as the "missed structure" and "missed DU"
procedures contributed an additional 2,905 dwelling units, for a total of 68,424 dwelling units
selected for the 1998 CSFII.
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A sample of eligible children was then selected from the subset of dwelling units found to
contain eligible children using a probability sampling process designed to yield the target
sample sizes. An additional sample of 3-year-old girls was added in the fourth quarter of the
study to increase the number in the sample. The result of the above procedures used in the
1998 CSFII was a sample of 6,413 children under the age of 10, including 2,100 children from
low-income households (1994-96, 1998 CSFII documentation, p. 3-3).
1.2.2
Data Collection
Survey participants provided two non-consecutive, 24-hour days of dietary data. Both
days' dietary recall information was collected by an in-home interviewer. Interviewers provided
participants with an instructional booklet and standard measuring cups and spoons to assist
them in adequately describing the type and amount of food ingested. If the respondent referred
to a cup or bowl in their own home, a 2-cup measuring cup was provided to aid in the
calculation of the amount consumed. The sample person could fill their own bowl or cup with
water to represent the amount eaten or drunk, and the interviewer could then measure the
amount consumed by pouring it into the 2-cup measure. The Day 2 interview occurred three to
10 days after the Day 1 interview, but not on the same day of the week. The interviews allowed
participants "three passes" through the daily intake record to maximize recall (CSFII survey
documentation, p. 3-6). Proxy interviews were conducted for children aged six and younger
and sampled individuals unable to report due to mental or physical limitations. The average
questionnaire administration time for Day 1 intake was 30 minutes, while Day 2 averaged 27
minutes.
Two days of dietary recall data were provided by 20,607 individuals across the four survey
years. This constitutes an overall two-day response rate of 77.5 percent. Response rates for
each survey year are provided in Table 1-1. Survey weights were corrected by the USDA for
nonresponse.
TABLE 1-1. CSFII RESPONSE RATES
YEAR
1994
1995
1996
1998
TOTAL ELIGIBLE
INDIVIDUALS SAMPLED
6,973
6,664
6,484
6,491
NUMBER WITH
TWO-DAY RESPONSE
5,311
5,072
4,920
5,304
(TWO-DAY)
RESPONSE RATE
76.2%
76.1%
75.9%
81 .7%
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1.2.3 Sample Weights
All four CSFII surveys are multistage, stratified-cluster samples. Sample weights, which
project the data from a sampled individual to the population, are based on the probability of an
individual being sampled at each stage of the sampling design. The sample weights associated
with each individual reporting two days of consumption data were adjusted to correct for
nonresponse bias. These adjusted sample weights, recorded in the 1994-1996, 1998 CSFII
data in the variable WT4_2DAY for use with all 4 years of combined data, record the number of
individuals the sampled person represents in the population. For example, a sample weight
valued as 22 projects the data from the individual with that sample weight to 22 individuals in
the population of the 50 United States and the District of Columbia.
1.3 STRENGTHS AND LIMITATIONS OF THE CSFII FOR ESTIMATING PER CAPITA
FOOD CONSUMPTION
The strengths of the USDA's combined 1994-1996, 1998 CSFII survey for supporting
estimates of per capita food consumption are twofold. First, the survey design is structured to
obtain a statistically representative sample of the United States population. Second, the survey
is designed to record daily intakes of foods and nutrients and support estimation of food
consumption. These features are in direct alignment with the objective of producing current, per
capita fish consumption estimates for the United States population and for population subsets
sensitive to potential contaminants.
The 1994-96, 1998 CSFII survey design allows the combination of four years of data
through a weighting scheme. This combination of four years provides a sample of over 20,000
respondents. With increased sample sizes, the precision and accuracy of estimates are
improved and the support for subpopulation estimates is enhanced. This design structure, in
conjunction with the implementation of a sampling protocol, increases the sample's
representation of the United States population and minimizes seasonal and/or regional bias
from respondents. Low-income individuals are oversampled to ensure their representation in
the survey. Finally, the survey weight associated with each respondent's information to project
the response to the population has been adjusted for nonresponse bias. These adjustments
were based on sociodemographic factors. Nonresponse adjustments were also significantly
reduced for the current CSFII. The response rate for participants with multiple days of food
intake information is 77.5 percent for the combined 1994-96, 1998 CSFII, as opposed to
approximately 75.9 percent for the 1994-96 CSFII and 45 percent for the 1989-91 CSFII.
The method employed to collect dietary intake data also strengthened the CSFII design for
supporting per capita consumption estimates. For example, the USDA's 1994-96 and 1998
CSFII surveys were administered by an interviewer on both days of data collection. This
administration provided multiple passes through the day's intake to facilitate more complete
responses. Previous surveys have relied on interviewer administration for the first day and
self-administration on subsequent days. This change in administration method insures
consistency with respect to the way responses are recorded across interview days.
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Previous CSFII surveys have collected dietary intake information on consecutive days.
This collection method raises issues about the contribution of within-individual variance to
overall estimates. Because the 1994-96 and 1998 CSFII surveys collect data on two
non-consecutive days, the within-individual variance component is diminished.
The third change in data collection methods that facilitates completion of the objective of
this report is that previous surveys included all members of a household in the survey. The
1994-96 and 1998 surveys include a subsample of household members with sampling rates
varying to achieve more responses from children and the elderly.
The limitations of the CSFII survey for supporting per capita consumption estimates
involve the length of time data were collected, the influence of extreme values on estimates, and
the availability of information to support variance estimation. The CSFII survey collects only two
non-consecutive days of data. Because daily averages are estimated from each respondent
from only two days, the precision of an individual's daily average consumption is diminished.
Therefore, the limited time period of dietary intake collection does not produce usual intake
estimates. Usual intakes are defined as "the long run average of daily intakes of a dietary
component by an individual." Rather, the estimates presented in this report characterize the
empirical distribution of daily average per capita consumption.
Also, a majority of sampled individuals may not consume a given food or food group.
Nonconsumption of a given food or food group by a majority of individuals, combined with
consumption data from high-end consumers, can result in a wide range of observations. This
can lead to a highly skewed distribution of consumption values.
Another limitation of the 1994-96, 1998 CSFII is a function of the way that survey data are
reported. Data from two variance estimation units are required to generate an estimate of the
variance within a variance estimation stratum. These variances are then summed across strata
to generate a variance estimate for the subpopulation. For many of the subpopulations
evaluated in this report, numerous strata did not have information for two variance estimation
units. By looking at frequencies of strata and variance estimation units within region, data were
combined with other data from the same geographical region in order to perform variance
estimation.
Despite these limitations, the CSFII is considered one of the best sources of current
information on consumption of fish-containing foods. The objective of estimating per capita fish
consumption by the United States population is compatible with the statistical design and scope
of the CSFII survey.
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2. DATA CONVENTIONS
The 1994-1996 and 1998 CSFII surveys each record data in several files. These data are
publicly available on CD-ROM (See References). Individual consumption records for the 2-day
reporting period were extracted from record type 30 (RT30). These data were matched with
information in the USDA's companion recipe database to adjust reported consumptions to
reflect the amount of uncooked fish tissue in the recipe or to reflect only the quantity of fish
consumed. To reflect the composition of the recipes at the time participants were surveyed, the
1994-96 CSFII Recipe Database was used for individuals sampled in 1994, 1995, and 1996,
and the 1994-1996, 1998 CSFII Recipe Database was used for individuals sampled in 1998.
Section 2 defines the conventions applied to the 1994-1996 and 1998 CSFII surveys. These
conventions were applied to prepare the data for estimating per capita fish consumption for the
United States population.
This report presents per capita consumption estimates for three fish types. These types
are finfish and shellfish, finfish only, and shellfish only. The finfish and shellfish type is
tantamount to total fish consumption. Each of these fish types is further divided by habitat type.
Habitat types are freshwater/estuarine, marine, and all fish. The "all fish" habitat type estimates
consumption across the freshwater/estuarine and marine habitats. Section 2.1 presents the
CSFII fish-related food codes and their corresponding habitat assignments. Adjustments of
reported amounts of consumed fish-related food codes to reflect the amount of "as prepared"
and "uncooked" fish are also explained in Section 2.1.
Section 2.2 describes the conventions used to generate daily average fish consumption
estimates per individual. Adjusted individual daily average fish consumption is the actual data
point that entered the estimation algorithms. The adjustment reports the component of fish
consumed from fish-containing foods. Section 2.2 also defines "consumers only" and identifies
how the data were subset to estimate fish consumption for "consumers only."
2.1 FOOD CODES AND CONVENTIONS
The 1994-1996 and 1998 CSFII surveys categorized food consumption into 11,345 food
codes. A companion recipe database provided amounts of individual ingredients for each of the
CSFII food codes. A total of 831 of these food codes relate to fish or shellfish. Survey
respondents with two days of dietary intake data reported consumption across 665 of these
fish-related food codes.
Food codes preceded by the number 26 designate fish or shellfish, except for 5 food
codes that contain frog or turtle ingredients. Fifty-four percent of the 665 fish-related food
codes that were reported as consumed are preceded by the number 26. Any food codes not
preceded by a 26 are combination foods containing fish or shellfish. Extensive review of the
food code index and the recipe database identified these combination foods. The recipe
database was further extracted to determine the percentage of fish in each of the 665
fish-related food codes. For recipes containing ingredients that are also recipes, the
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percentage of fish only includes the fish ingredients of the nested recipe. Application of this
percentage offish, unique to each fish-related food code, facilitated the adjustment of reported
consumptions to yield the amount of "as prepared" or "uncooked" fish.
Section 2.1.1 defines fish-by-habitat types. The 665 fish-related food codes in the CSFII
surveys were assigned to these fish-by-habitat types. Sections 2.1.2 and 2.1.3 describe the
conventions used to adjust reported amounts of consumed fish-related food codes to reflect "as
prepared" and "uncooked" fish, respectively.
2.1.1 Fish-by-Habitat Type Assignments for Food Codes
Sections 4 and 5 present per capita consumption estimates for each of the following nine
fish-by-habitat types:
Finfish and Shellfish — Freshwater/Estuarine
Finfish and Shellfish — Marine
Finfish and Shellfish — All Fish
Finfish — Freshwater/Estuarine
Finfish — Marine
Finfish —All Fish
Shellfish — Freshwater/Estuarine
Shellfish — Marine
Shellfish —All Fish.
The "All Fish" habitat designation indicates that per capita consumption for a given fish
type was estimated across the freshwater/estuarine and marine habitat types. Estimates
designated "finfish and shellfish" report per capita consumption statistics across fish types for a
given habitat. The fish-by-habitat type "Finfish and Shellfish—All Fish" incorporated fish
consumption data from all of the 665 fish-related food codes—that is, estimates for this
category represent fish consumption across fish and habitat type.
To determine which individual consumption amounts entered estimation algorithms for
each fish-by-habitat type, the 665 fish-related food codes in the CSFII surveys were first
assigned to one of two fish types—finfish or shellfish. Assignments were based on the food
code description. The food code "Seafood" was assumed to be all shellfish. Otherwise, if a
food code description did not clearly indicate shellfish, the food code was assigned to the finfish
category. For example, the food code described as "Fish, NS of type" was categorized as
finfish, with NS indicating "not specific."
Each fish component in the 665 food codes was then assigned a fish habitat classification.
These classifications are freshwater, estuarine, or marine. Habitat assignments resulted from a
two-step process. First, the species of fish contained in the food code was assigned based on
the food component from the recipe. If the food component was also a recipe, the sub-
ingredients of the nested recipe were also examined to determine species. Then, the species
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was assigned a habitat type. Mr. Jeffery Bigler, an EPA Fisheries Biologist, created the habitat
assignments. In most cases, the habitat assignments were straightforward. However, there are
a few instances where the fish component either represented a broad classification of fish, or
the species listed as the fish component inhabit several habitats. For these special cases, the
consumed fish component was apportioned across multiple habitats using commercial landings
reported to the United States Department of Commerce. The 1994, 1995, and 1996 landings
data were retrieved February 1998 from www.remora.ssp.nmfs.gov, and the 1998 landings were
retrieved May 2001 from www.st.nmfs.gov. The following paragraphs define apportionment
across multiple habitats for these special cases.
In the case of flatfish, if the food code specified flatfish, but the recipe component
indicated that the flatfish was flounder or smelt, the fish habitat was defined as estuarine. If,
however, the recipe food component indicated halibut, plaice, or sole, then the habitat
designation of marine was assigned. If the food component only indicated flatfish, then the
percent of the amount of consumed fish from the recipe was divided between the estuarine and
marine habitats based on the percentage of 1994-1996 commercial flatfish landings reported by
the National Marine Fisheries Service for individuals surveyed in 1994-96, and based on the
percentage of 1998 commercial flatfish landings for individuals surveyed in 1998. See Table 2-
1 for the percentages of estuarine and marine flatfish in 1994-96 and 1998.
Additional species groups which contain both freshwater/estuarine and marine species are
as follows: (1) clams, (2) crabs, (3) salmon, and (4) scallops. Most recipe food components
containing clams did not list the specific type of clam, such as softshell, quahog, or surf. Table
2-1 contains the percentages of estuarine and marine clams for 1994-96 and 1998 that were
used to apportion the unspecified clams between habitats. Softshell clams are estuarine.
Marine clam species include ocean quahog, quahog, Atlantic surf, and remaining hardshell
species.
Estuarine crab species were blue, hard, soft, or dungeness. All other crab species were
considered to be marine. Similarly, bay scallops were considered to be estuarine, and all other
scallop species, including calico and sea scallops, were classified as marine. These
percentages were again determined from United States Department of Commerce commercial
landings and are given in Table 2-1.
A unique situation occurred for salmon. In several instances, the food code name
indicates "salmon, canned," but several food component numbers were assigned to the reported
food code. Because it was not possible to determine which specific type of canned salmon was
reported by the participant, and because salmon inhabit both marine and freshwaters during
their life cycle, salmon was apportioned across the marine and freshwater habitats. This
apportionment was again based upon the 1994-1996, and 1998 commercial landings. All
landings of Pacific salmon, including chum, coho, king, pink, or sockeye, were assigned to the
marine habitat. All landlocked Great Lakes salmon received the classification of freshwater,
and aquaculture salmon were assigned to the estuarine habitat. The resulting apportionments
for salmon are shown in Table 2-1.
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There were ten more instances of multiple fish habitat-type assignments. These occurred
for food codes containing fish of an unknown food type. The recipe database described the fish
component for ten fish-related food codes as fish cake, fish sticks, or fish sauce. In these
cases, the amount of fish was apportioned across habitat types according to the observed
percentages of consumption from known habitat types for the population. Appendix A lists
these percentages.
TABLE 2-1. HABITAT APPORTIONMENTS
Species
Flatfish
Clams
Crab
Scallop
Salmon
Habitat
Estuarine (Flounder)
Marine (Halibut)
Estuarine (Softshell)
Marine (Ocean Quahog, Quahog, Atlantic
Surf, and remaining hardshell species)
Estuarine (Blue, Soft, Hard, Peeler and
Dungeness)
Marine (King, Snow, Jonah, and Other)
Estuarine (Bay)
Marine (Calico and Sea)
Freshwater (Great Lakes)
Estuarine (Aquaculture)
Marine (Pacific)
1994-96%
89.62
10.38
1.93
98.07
65.57
34.43
0.58
99.42
0.06
3.02
96.92
1998%
84.23
15.77
2.61
97.39
46.83
53.17
0.67
99.33
0.05
4.73
95.22
2.1.2 Conventions for Determining "As Prepared" Fish
Once habitat classifications were made, the "as prepared" amount offish was determined
using the recipe databases, which list the amount of each ingredient in the food code. The
1994-96 CSFII Recipe Database was used for participants surveyed in 1994, 1995, and 1996,
and the 1994-96, 1998 CSFII Recipe Database was used for individuals sampled in 1998. Not
all ingredient codes that contain fish could be considered to be made entirely of fish. For 22
ingredient codes, the proportion of "as prepared" fish in the ingredient was supplied by the U.S.
EPA Office of Pesticides. Some examples of these ingredients include clam chowder and
cream of shrimp soup. The proportion of fish in those ingredients are shown in Appendix C-1.
For these ingredients, the fraction of the total recipe weight represented by the ingredient was
found by dividing the weight of the ingredient by the sum of the weights of all of the individual
components in the recipe. Then the result was multiplied by the proportion of fish in the
ingredient from the list in Appendix C-1. For ingredients other than the 22 listed in Appendix C-
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1, the amount of each ingredient as a proportion of the prepared food within each recipe
(C_PRATIO) was calculated using methodologies provided by Annetta Cook of USDA. See
Appendix C-2 for the calculations and examples.
If a recipe contained several fish components, a ratio was determined for each
component using one of the above methods, and the sum of these ratios gives the total
percentage of "as prepared" fish in the recipe. For example, "as prepared" fish makes up
92.81% of food code 26301110, "Abalone, cooked." Then, every time a respondent recorded
consumption of food code 26301110, the recorded consumption was multiplied by 0.9281 to
adjust the reported amount of consumed food code to reflect the "as prepared" amount of
abalone.
Tables A-2 and A-3 in Appendix A contain a tabulated presentation of the 665
participant-reported CSFII fish-containing food codes, which are listed according to fish
species. Along with the food and fish component name, the tables list information extracted
from the USDA's CSFII companion recipe database. The appendices present the habitat
assignment of the fish, the total weight of the recipe components for the food code, the weight
of the fish component in the recipe, the percentage of fish in the ingredient for the 22
ingredients listed in Appendix C-1, the amount of the ingredient in 100 grams of the prepared
recipe, and the percentage of "as prepared" fish in the recipe.
2.1.3 Conventions for Determining "Uncooked" Fish
Once habitat classifications were made, the "uncooked" amount offish was determined
using the recipe databases, which list the amount of each ingredient in the food code. The
1994-96 CSFII Recipe Database was used for participants surveyed in 1994, 1995, and 1996,
and the 1994-96, 1998 CSFII Recipe Database was used for individuals sampled in 1998. First,
the amount of each ingredient required to prepare 100 grams of the recipe (C_GUI) was
calculated for each recipe using methodologies provided by Annetta Cook of USDA. This
methodology takes into account the recipe yield. See Appendix C-2 for the calculations and
examples.
Some adjustments are made to this amount of uncooked fish. If a food component was
listed as a fish-containing soup, but the amount of fish in the soup was not specified, then 7.5
percent of the soup was assumed to be fish. These ingredients are identified in Tables A-4 and
A-5 of Appendix A by the suffix "P" after the ingredient code.
In some instances, preprocessed fish components entered the recipe. Examples of
preprocessing are canning and pickling. In these instances, C_GUI was corrected for
preprocessing to calculate the final percentage of uncooked fish in the recipe. If a canned fish
entered into the recipe, it was assumed that the canning process induced a 25 percent moisture
loss or resulted in a yield of 75 percent. Therefore, 100 grams of canned fish in a recipe was
adjusted to 133.33 grams (100-K).75). For example, Tuna casserole, food code 27350080,
contains canned tuna, ingredient code 15119. Using the procedures described in Appendix C-
2, we find that it takes 17.97 grams of canned tuna to make 100 grams of tuna casserole, but
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this doesn't account for moisture loss due to canning. To correct the canned tuna for the 25
percent moisture loss, the 17.97 grams is divided by 0.75 (0.75 = 1-fraction of moisture loss) to
yield 23.95 grams of tuna as the value to be entered into the estimation algorithm.
Preprocessing adjustments were made for smoking, pickling, drying, and kippering.
These percentages were supplied by Dr. Jacob Exler of the USDA. Moisture loss is assumed to
be 25% if the ingredient code description indicates that the ingredient is baked, cooked, broiled,
or canned; 21% if the ingredient is poached or steamed; and 12% if the ingredient is fried.
Tables A-4 and A-5 in Appendix A contain a tabulated presentation of the 665
participant-reported CSFII fish-containing food codes, which are listed according to fish
species. Along with the food and fish component name, the tables list the habitat assignment of
the fish, the total weight of the recipe components for the food code, the weight of the fish
component in the recipe, the recipe yield, the amount of the fish ingredient required to prepare
100 grams of the food code, the assumed percentage of moisture loss due to preprocessing,
and the percentage of "uncooked" fish in the recipe.
2.2 INDIVIDUAL CONSUMPTION DATA FOR THE POPULATION AND CONSUMERS
ONLY
Estimates of daily per capita consumption by the United States population for each of the
fish-by-habitat types and by species are presented in this document. Individual daily average
"as prepared" (or "uncooked") amounts of fish for the given fish-by-habitat types are the data
points that entered the algorithms for estimating fish consumption. Section 2.2.1 describes the
conventions for estimating these individual daily average consumption values by species and
across species within fish-by-habitat type. Section 2.2.2 defines "consumers only" and the
data conventions associated with producing estimates for these consumers.
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2.2.1 Average Daily Consumption Data
All four CSFII surveys recorded food consumption for two non-consecutive days.
Therefore, for each respondent with two days of records in the CSFII databases, a daily
average consumption value was determined for each of the fish-by-habitat types. For
estimating consumption by species, the "as prepared" (or "uncooked") amount reported by an
individual for the food code associated with a given species was summed across the two days.
This sum was then divided by two to produce a daily average consumption of the particular
species for each individual. If an individual did not report consumption of the given species then
the individual's consumption of the species was recorded as zero. It is this average across two
days which makes these empirical estimates as opposed to usual intake estimates.
For estimating fish-by-habitat consumption, a daily consumption was calculated for each
individual for each of the fish-by-habitat types. This is accomplished by summing, within day,
the "as prepared" (or "uncooked") amount. The amount was summed across the fish-related
food codes comprising the given fish-by-habitat type. The amounts entering the summation for
combination foods, or for foods with unknown habitat, were adjusted according to the previously
discussed conventions. Daily total consumption data for a given fish-by-habitat type were then
summed for the two days and divided by two to produce individual daily average consumption.
If an individual did not report consumption of a given fish-by-habitat type across any of the food
codes, the value zero entered the estimation algorithm for that individual. Again, it is this
average across two days that renders these estimates empirical rather than usual intake, which
implies long-run averages.
The convention described in the preceding paragraph produces individual daily averages
in grams/day. If estimates are required on the milligrams/kilogram of body weight/day basis,
then "as prepared" (or "uncooked") grams for the individual are converted to milligrams with the
multiplication factor of 1,000. This daily average for the individual is then divided by the
individual's body weight in kilograms. The milligrams/kilogram daily average for each individual
then enters the estimating algorithm described in Section 3, in the same manner as the grams
daily averages.
2.2.2 Average Daily Consumption Data—Consumers Only
For the purpose of this report, "consumers only" were defined as individuals who ate fish
at least once during the 2-day period. "Consumers only" were identified according to
fish-by-habitat type. That is, for a given fish-by-habitat type, daily consumption totals
(explained in Section 2.2.1) were screened. If one of the daily totals for the given
fish-by-habitat type was greater than zero, that individual was included in the set of
"consumers only;" otherwise, the individual was excluded.
If an individual was included in the set of "consumers only," the average daily consumption
for that individual was determined using only data from those days when total consumption was
greater than zero. For example, if fish was consumed on only one of the two days, the total
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consumption for the given fish-by-habitat type on that one day was considered the average
daily consumption for that individual.
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3. SUM MARY OF STATISTICAL METHODS
This section summarizes the statistical methods used to generate point and interval
estimates of daily average per capita fish consumption. Point estimates include the mean, 90th,
95th, and 99th percentiles. Mean estimates were generated using ratio estimation techniques.
The variance of the mean was estimated using a Taylor series approximation of the deviation of
estimates from their expected values. The Taylor series approximations were applied to
ultimate clusters, which resulted in an overall estimate of the variance instead of estimating
variance components due to sample-design stages. Appendix B reports the statistical formulae
for generating both the mean estimate and the estimate of the confidence interval about the
mean. Methods for generating percentile estimates and 90-percent bootstrap intervals about
the percentile estimates are also shown in Appendix B.
3.1 STATISTICAL METHODS FOR ESTIMATING THE MEAN AND CONFIDENCE
INTERVALS ABOUT THE MEAN
Mean estimates presented in this report resulted from ratio estimation methods. The
mean, daily average per capita fish consumption for a given habitat type was estimated as the
ratio of total fish for given habitat type consumed by the population or subpopulation, divided by
the estimate of the total number of individuals in the population or subpopulation. Variances of
the mean were estimated using Taylor series approximations of the deviations of estimates from
their expected values. Taylor series approximations were applied to ultimate-cluster estimates.
With this ultimate-cluster method, cited by Hansen, Hurwitz, and Madow, an overall estimate of
the variance was generated (Hansen 1953). Use of the ultimate-cluster method is necessary
for the CSFII data for two reasons: (1) the nature of the survey design, and (2) the form of the
survey weights available as part of the CSFII data. Appendix B provides formulae for these
estimates. Finally, ratio estimates of the mean are unbiased if the higher-order terms in the
Taylor series expansion are considered negligible. Methods and results of tests to assess
potential bias in the estimation of the mean are discussed in Appendix B.
All four CSFII surveys are multistage, stratified-cluster samples with primary sampling
units (PSUs) sampled with replacement. Sample weights, which project the data from a
sampled individual to the population, are based on the probability of an individual being
sampled at each stage of the sampling design. As mentioned in Section 1 of this report, the
sample weights associated with each individual reporting two days of consumption data were
adjusted to correct for non response bias. These adjusted sample weights, which are recorded
in the CSFII data in the variable WT4_2DAY, record the number of individuals the sampled
person represents in the population. For example, a sample weight valued as 22 projects the
data from the individual with that sample weight to 22 individuals in the U.S. population.
The ultimate cluster is considered the aggregate of the sampled individuals within a PSU.
The ultimate cluster method is supported by the survey design. It is also necessary for
estimating the variance-of-the-mean estimate. Because the sample design contains multiple
levels, such as stratum and PSU, specific information is necessary to partition the
3-1
-------
variance-of-the-mean estimate into components. That is, specification of the sample size and
population size within each level of sampling is required. However, this information is not
inherent in the CSFII data. Rather, CSFII surveys report an adjusted sample weight for each
individual who reported two days of consumption data during the survey. As discussed in
Section 1 of this report, these survey weights were adjusted to correct for nonresponse bias.
Given that only the adjusted weight is available, and not the specific sample and population size
in each phase, it was necessary to estimate the mean using ratio estimation techniques and the
variance of the mean using the ultimate cluster methodology, which does not partition the
variance into sample design components.
3.2 STATISTICAL METHODS FOR PERCENTILE ESTIMATES AND CONFIDENCE
INTERVALS ABOUT THE ESTIMATES
This report presents point estimates of the median, 90th, 95th, and 99th percentiles of the
average daily per capita consumption of fish. Ninety-percent interval estimates for the
percentiles were generated using bootstrapping techniques described by Efron (Efron 1982).
Interval estimates for percentiles are bootstrap intervals. The reported bootstrap intervals do
not result from direct estimates of the standard deviation of the point estimate. Rather, the
bootstrap estimates result from the percentile method, which estimates the lower and upper
bounds for the interval estimate by the 100* •percentile and 100(1-*) percentile estimates from
the nonparametric distribution of the given point estimate. This distribution of the observed
values of the given point estimate is determined from repeated resampling of the empirical data.
Appendix B defines the point estimators and describes how these estimates were generated
from the CSFII data. Appendix B also presents the statistical methods used for generating the
nonparametric interval estimates.
3-2
-------
4. "AS PREPARED" FISH CONSUMPTION ESTIMATES
This section presents tabulated daily average "as prepared" fish consumption estimates
and augments these estimates with selected graphical presentations of the data. Estimates and
graphics are organized in subsections. This preface to the subsections delineates the
organization of the section.
Tables and figures are first organized by estimates for the U.S. population (Section 4.1) or
"consumers only" (Section 4.2). For the U.S. population, daily average "as prepared" fish
consumption was estimated for:
•• finfish and shellfish (grams/person/day),
•• finfish and shellfish (milligrams/kilogram of body weight/day),
•• finfish (grams/person/day),
•• shellfish (grams/person/day),
•• low-income individuals (grams/person/day),
•• alternate habitat (grams/person/day), and
•• mean consumption by species within habitat (grams/person/day).
For "consumers only," estimates were calculated for:
•• finfish and shellfish (grams/person/day),
•• finfish and shellfish (milligrams/kilogram of body weight/day), and
•• alternate habitat (grams/person/day).
The tables list estimates of the mean, median, 90th percentile, 95th percentile, and 99th
percentile empirical daily average per capita consumption and 90-percent intervals about each
estimate. These estimates used survey weights to project data from the USDA's combined
1994-1996 and 1998 CSFII to daily average per capita consumption by the U.S. population.
Estimates project consumption from a combined sample of 20,607 individuals to a population of
261,897,236. Subpopulation sample sizes and the projected subpopulation sizes are included
on tables, where appropriate.
When estimates are presented according to age and gender, the age categories are (1) 14
years of age and younger, (2) 15 to 44, and (3) 45 years of age and older. For women, 15 to 44
years approximates the childbearing years. Estimates for the subpopulation of individuals 18
and older describe fish consumption by adults. These estimates project consumption from a
combined sample of 9,596 individuals 18 years of age and older to a population of 190,930,779.
Estimates are also provided by fine age categories for children ages 3 to 17. The age
categories for these tables are (1) ages 3 to 5, (2) ages 6 to 10, (3) ages 11 to 15, and (4) ages
16 to 17. The combined 1994-96, 1998 CSFII contains 7,429 children ages 3 to 17, with a total
projected sample weight of 58,923,560.
Estimates for "consumers only" are based on CSFII respondents who reported
consumption of fish on at least one of the two days. Daily average estimates for "consumers
4-1
-------
only," as described in Section 3, are determined across the number of days for which fish
consumption was reported.
Low-income is defined in the CSFII as those individuals with gross household incomes at
or below 130 percent of the federal poverty threshold. A combined sample of 5,866 individuals
in the 1994-1996, 1998 CSFII projects to a low-income population of 50,296,483.
Subsections 4.1.5 and 4.2.2 provide estimates according to the alternate habitat
assignments of freshwater, estuarine/marine, and all fish. The habitat aggregation in this
subsection differs from the habitat categories of freshwater/estuarine and marine. The
freshwater/estuarine combination applies to all subsections except Subsections 4.1.5 and 4.2.2.
Notice that the "All Fish" estimates in Subsection 4.1.5 match the corresponding "All Fish"
estimates in other subsections. For example, the "All Fish" Finfish consumption estimates listed
in Table 4.1.5.1 are the same as those listed as "All Fish" in the Finfish subsection. In other
words, "All Fish" estimates are calculated across fish habitat type.
Finally, Subsection 4.1.6 lists mean consumption by species for various subpopulations.
Interval estimates are not provided. Estimates are listed by habitat in descending order. The
five decimal places recorded do not imply significant digits, but rather are included to illustrate
those species consumed by various subpopulations.
4-2
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SECTION 4.1.1.1 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (grams/person/day)
Freshwater/Estuarine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,182
2,332
2,654
10,168
Mean (90% C.I.)
1.56(1.19-1.92)
4.28(3.44-5.12)
4.76 (3.96-5.57)
3.85 (3.33-4.37)
90th % (90% B.I.)**
0.00 (0.00-0.48)
5.05 (2.82-7.94)
11.84(5.74-16.82)
4.91 (2.56-6.29)
95th % (90% B.I.)**
5.83(4.42-10.21)
23.93(21.81-28.60)
32.74(26.65-40.10)
23.83(22.14-27.47)
99th % (90% B.I.)**
40.03 (33.72-51 .96)
82.86(75.20-111.17)
79.35(74.17-87.01)
77.09(74.28-85.21)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,277
2,382
2,780
10,439
Mean (90% C.I.)
2.09(1.62-2.55)
5.67 (4.79-6.55)
7.38 (6.26-8.50)
5.34 (4.73-5.95)
90th % (90% B.I.)**
0.00 (0.00-0.56)
10.38(9.19-12.38)
23.60(19.67-28.12)
9.28(7.05-10.85)
95th % (90% B.I.)**
6.55(4.42-10.36)
38.56(33.74-49.01)
56.58 (52.33-57.24)
37.09(32.17-40.32)
99th % (90% B.I.)**
60.75(42.67-74.18)
112.70(91.49-125.08)
112.26(107.51-130.08)
107.14(97.09-125.08)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
10,459
4,714
5,434
20,607
Mean (90% C.I.)
1.83(1.51-2.14)
4.97 (4.39-5.56)
5.96(5.19-6.72)
4.58(4.16-5.00)
90th % (90% B.I.)**
0.00 (0.00-0.00)
8.58(5.27-10.39)
17.44(13.85-22.10)
6.63 (5.34-8.54)
95th % (90% B.I.)**
6.04 (5.53-9.46)
31 .67 (28.62-36.76)
42.67 (37.09-52.80)
29.65(28.12-31.61)
99th % (90% B.I.)**
51.67(39.41-61.17)
98.87(85.51-125.08)
104.15(91.00-112.00)
91.01 (82.61-100.08)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-3
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SECTION 4.1.1.1 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (grams/person/day)
Marine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,182
2,332
2,654
10,168
Mean (90% C.I.)
3.60(3.02-4.17)
7.03(6.12-7.94)
10.87(9.59-12.14)
7.59(6.91-8.26)
90th % (90% B.I.)**
10.75(8.12-13.53)
27.90(24.32-28.16)
41 .98 (38.39-42.53)
28.12(27.90-29.24)
95th % (90% B.I.)**
28.12(24.26-31.03)
48.06 (42.57-53.68)
63.28 (57.76-66.32)
49.57 (46.64-52.39)
99th % (90% B.I.)**
61.31 (51.19-70.52)
96.97(86.64-137.57)
128.48(120.51-138.27)
106.59(95.23-119.20)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,277
2,382
2,780
10,439
Mean (90% C.I.)
4.34(3.61-5.08)
9.41 (8.22-10.60)
11.85(10.54-13.15)
8.94(8.11-9.77)
90th % (90% B.I.)**
11.81 (8.36-13.95)
36.62(27.97-43.12)
47.05(42.18-54.47)
34.23(28.16-38.51)
95th % (90% B.I.)**
29.08 (26.67-31 .40)
72.81 (58.82-82.82)
71 .44 (64.42-81 .34)
63.34(59.04-73.18)
99th % (90% B.I.)**
84.35(77.02-113.29)
127.44(116.33-153.55)
140.14(114.89-149.59)
122.80(109.35-139.56)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
10,459
4,714
5,434
20,607
Mean (90% C.I.)
3.98 (3.46-4.49)
8.22(7.35-9.10)
11.31 (10.29-12.34)
8.25(7.61-8.89)
90th % (90% B.I.)**
10.78(10.07-13.53)
28.15(27.90-34.28)
42.73 (41 .98-45.65)
29.20(28.16-32.12)
95th % (90% B.I.)**
28.16(27.90-29.80)
56.58 (54.47-68.87)
65.14(63.89-68.01)
55.80 (54.74-56.85)
99th % (90% B.I.)**
78.95 (63.00-98.82)
115.67(98.46-143.75)
136.94(125.58-140.29)
114.56(108.94-120.75)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-4
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SECTION 4.1.1.1 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (grams/person/day)
All Fish: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,182
2,332
2,654
10,168
Mean (90% C.I.)
5.15(4.38-5.93)
11.31 (9.96-12.66)
15.63(14.00-17.26)
11.44(10.46-12.42)
90th % (90% B.I.)**
18.90(15.25-21.11)
41.23(36.62-46.18)
56.15(52.68-60.57)
42.17(38.98-45.65)
95th % (90% B.I.)**
37.46 (30.03-41 .67)
66.33 (60.95-73.04)
82.90 (75.63-87.99)
66.83(63.19-71.44)
99th % (90% B.I.)**
80.21 (72.56-82.99)
143.38(128.01-148.39)
158.92(141.56-170.55)
140.80(128.45-148.39)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,277
2,382
2,780
10,439
Mean (90% C.I.)
6.43 (5.54-7.32)
15.08(13.60-16.55)
19.23(17.59-20.86)
14.28(13.35-15.21)
90th % (90% B.I.)**
21.05(15.71-24.88)
58.44 (51 .04-70.29)
67.73(65.02-72.21)
55.89 (51 .04-59.38)
95th % (90% B.I.)**
42.19(34.02-52.53)
89.07 (85.62-97.47)
98.58(92.65-105.09)
86.12(84.30-89.73)
99th % (90% B.I.)**
114.26(98.93-130.64)
177.18(163.00-185.31)
167.49(157.03-193.29)
162.57(155.77-178.70)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
10,459
4,714
5,434
20,607
Mean (90% C.I.)
5.80(5.15-6.46)
13.20(12.16-14.24)
17.27(15.98-18.56)
12.83(12.05-13.61)
90th % (90% B.I.)**
19.41 (17.23-21.18)
49.98 (45.30-56.20)
61.14(56.60-64.24)
48.19(46.18-49.89)
95th % (90% B.I.)**
38.21 (36.60-42.13)
82.87(76.24-86.13)
90.47(86.54-93.15)
78.98 (74.62-83.25)
99th % (90% B.I.)**
96.52(82.99-114.34)
162.57(147.17-176.21)
162.69(158.37-170.55)
153.17(145.88-160.92)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-5
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SECTION 4.1.1.1 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish
Individuals of Age 18 and Older
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
5.48
0.00
11.74
38.01
105.12
9.79
0.00
38.57
63.76
126.32
15.27
0.00
56.23
86.11
162.57
Lower Bound
4.93
0.00
9.87
34.66
91.49
9.01
0.00
36.63
58.79
117.32
14.30
0.00
55.39
84.28
155.77
Upper Bound
6.03
0.00
14.70
43.01
113.45
10.57
0.00
41.48
68.80
140.06
16.24
0.00
58.28
87.49
170.95
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of
age 18 and older using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-6
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SECTION 4.1.1.1 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (grams/person/day)
Children Ages 3-17 by Fine Age Categories
Freshwater/Estuarine
Age
Ages 3 to 5
Ages 6 to 10
Ages 1 1 to 1 5
Ages 1 6 to 1 7
Sample Size
4,391
1,670
1,005
363
Mean (90% C.I.)
1.47(1.19-1.76)
2.11 (1.36-2.87)
3.01 (2.24-3.78)
3.44 (1 .62-5.27)
90th % (90% B.I.)**
0.14(0.00-0.96)
0.00 (0.00-0.55)
1.41 (0.51-5.49)
0.00 (0.00-1 .52)
95th % (90% B.I.)**
5.13(4.12-6.21)
5.91 (3.19-12.69)
18.20(14.84-21.07)
1 3.1 4*(5. 18-29.24)
99th % (90% B.I.)**
38.72(32.91-43.61)
60.85*(51 .03-86.03)
69.51*(55.98-75.05)
81. 18*(42.02-1 17.03)
Marine
Age
Ages 3 to 5
Ages 6 to 10
Ages 1 1 to 1 5
Ages 1 6 to 1 7
Sample Size
4,391
1,670
1,005
363
Mean (90% C.I.)
3.74 (3.23-4.25)
4.18(3.48-4.89)
5.45(4.19-6.72)
4.67(2.93-6.41)
90th % (90% B.I.)**
11.10(10.37-12.55)
13.12(9.71-17.02)
13.94(9.76-20.64)
0.00 (0.00-6.89)
95th % (90% B.I.)**
27.92 (24.37-29.07)
28.72 (27.55-33.77)
38.50 (30.76-50.26)
24.23*(7.77-71 .45)
99th % (90% B.I.)**
59.81 (52.40-71 .30)
78.60*(49.1 7-84.38)
102.30*(84.35-1 13.60)
107.78*(68.43-1 18.89)
All Fish
Age
Ages 3 to 5
Ages 6 to 10
Ages 1 1 to 1 5
Ages 1 6 to 1 7
Sample Size
4,391
1,670
1,005
363
Mean (90% C.I.)
5.22(4.63-5.81)
6.30 (5.26-7.34)
8.46(6.92-10.00)
8.11 (5.41-10.82)
90th % (90% B.I.)**
18.94(15.25-21.34)
23.91 (21 .06-27.02)
28.14(24.88-31.39)
18.62(6.98-40.88)
95th % (90% B.I.)**
35.31 (31.07-39.50)
39.55 (34.34-51 .47)
60.33(53.40-74.18)
73.81*(29.24-89.78)
99th % (90% B.I.)**
72.22(66.68-81.41)
107.75*(91. 61 -130.64)
122.23*(1 06.78-1 31 .92)
142.34*(1 07.86-200.43)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 7,429 individuals to the U.S. population of 58,923,560 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-7
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Section 4.1.1.1 Figure 1. Histograms of As Prepared Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish
zoo
ISO
1DO
50
100 >]£» 210 320 430
00
Finfish and Shellfish Consumed (grams/person/day)
Marine Finfish and Shellfish
200
150
100
50
>0 ID 20 30 40 50 60 70 80 90 100 >100
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
250
200
ISO
•=• 100
50
>0 TO 20
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Persons reporting zero consumption
Persons reporting > zero consumption
-------
Section 4.1.1.1 Figure 2. Cumulative Distributions of As Prepared Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Eceshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
100
90
80
70
60
50
40
30
20
ID
0
^ — "~~~
f
90
X"" ~^~^^^
I
1
0 100 200 300 400 500
CD
100 200 300 400
Finfish and Shellfish Consumed (grams/person/day)
500
100
80
70
60
50
40
30
20
10
0
/-^
,/
90
80
/
/
/
a 100 200 300 400 500
100 200 300 400
Finfish and Shellfish Consumed [grams/person/day)
Total Finfish and Shellfish
100
90
80
70
60
50
40
30
20
ID
0
^
./^
/
90
80
.^^
i
1
0 100 200 300 400 500
0 100 200 300 400 500
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
Section 4.1.1.1 Figure 3. Histograms of As Prepared Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
>0 ID 20 30 4D 50 60 70
100 >1DO 210 320 430
70 60 90 100 >100 210 320 430
Finfish and Shellfish Consumed (grains/person/day)
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
ISO
100
•a so
0
>0 ID 20 30 40 50 BO 70 80 90 100 >1DO 210 320 430
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Persons reporting zero consumption
Persons reporting > zero consumption
-------
Section 4.1.1.1 Figure 4. Cumulative Distributions of As Prepared Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Eceshwater/Estuarine FLnfish and Shellfish
100
90
80
70
60
50
40
30
20
ID
0
^ —
X""^
95
90
85
/•""
/
/
/
0 100 200 300 400 500
100 200 300 400
Finfish and Shellfish Consumed (grams/person/day)
500
Marine Pinfish and Shellfish
100
90
80
70
60
50
40
30
20
10
0
^^_—
/^
/
95
90
85
80
75
70
f
1
I
i
0 100 200 300 400 500
100 200 300 400
Finfish and Shellfish Consumed [grams/person/day)
Total Pinfish and Shellfish
100
90
80
7D
60
50
40
30
20
ID
0
^ —
/"^"^
/
(
95
90
B5
80
75
S^
I
/
0 100 200 300 400 500
0 100 200 300 400 500
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
SECTION 4.1.1.2 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Freshwater/Estuarine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,879
2,275
2,569
9,723
Mean (90% C.I.)
55.95 (46.22-65.69)
66.86 (52.64-81 .07)
71 .68 (58.28-85.08)
66.28 (57.59-74.98)
90th % (90% B.I.)**
0.00 (0.00-3.43)
74.47(40.18-106.65)
183.50(75.26-246.60)
80.28(43.97-104.43)
95th % (90% B.I.)**
207.69(162.31-267.73)
380.13(306.35-434.91)
491.35(369.29-606.21)
397.53(363.73-434.51)
99th % (90% B.I.)**
1 ,51 5.50 (1 ,305.44-1 ,800.66)
1 ,329.44 (1 ,237.79-2,020.99)
1,339.24(1,133.26-1,461.87)
1,351.62(1,221.54-1,527.73)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,994
2,369
2,764
10,127
Mean (90% C.I.)
65.04 (52.33-77.76)
71 .82 (60.35-83.30)
88.04(74.54-101.54)
75.43 (67.06-83.79)
90th % (90% B.I.)**
0.00(0.00-16.87)
130.79(101.25-169.80)
271.89(212.02-320.60)
130.64(106.47-180.61)
95th % (90% B.I.)**
279.17(178.99-384.25)
480.81 (424.67-574.22)
666.28(539.81-711.59)
503.88(455.12-560.15)
99th % (90% B.I.)**
1,767.05(1,470.28-1,887.98)
1 ,350.22 (1 ,227.91 -1 ,728.58)
1,377.75(1,259.61-1,508.03)
1 ,470.46 (1 ,377.53-1 ,568.1 9)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
9,873
4,644
5,333
19,850
Mean (90% C.I.)
60.59(51.67-69.51)
69.35 (60.78-77.92)
79.29 (68.87-89.72)
70.79 (64.56-77.02)
90th % (90% B.I.)**
0.00 (0.00-0.00)
104.26(72.41-139.38)
235.81 (187.77-284.01)
105.93(87.30-127.95)
95th % (90% B.I.)**
230.11 (187.28-283.09)
431 .37 (390.39-475.83)
557.02 (493.69-666.38)
450.45 (423.86-484.36)
99th % (90% B.I.)**
1 ,689.38 (1 ,470.28-1 ,805.49)
1 ,335.45 (1 ,237.79-1 ,683.92)
1,351.13(1,259.61-1,461.87)
1,432.31 (1,325.45-1,520.97)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-12
-------
SECTION 4.1.1.2 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Marine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,879
2,275
2,569
9,723
Mean (90% C.I.)
146.57(125.26-167.88)
113.78(98.32-129.23)
166.16(146.91-185.42)
138.54(126.80-150.27)
90th % (90% B.I.)**
380.98(323.92-505.61)
423.46 (365.30-484.54)
619.83(566.91-657.52)
501 .04 (465.44-534.43)
95th % (90% B.I.)**
1,027.57(907.69-1,149.29)
768.09(649.87-881.18)
950.42 (899.63-1 ,041 .87)
891.56(846.51-923.25)
99th % (90% B.I.)**
2,818.50(2,481.21-2,908.22)
1,648.49(1,428.08-2,176.92)
2,021.52(1,898.81-2,682.59)
2,150.73 (1 ,857.89-2,483.56)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,994
2,369
2,764
10,127
Mean (90% C.I.)
154.18(132.44-175.91)
118.18(103.89-132.47)
149.26(132.84-165.68)
135.63(124.58-146.68)
90th % (90% B.I.)**
425.66 (357.32-493.75)
443.64 (368.30-546.56)
568.10(504.12-673.19)
494.03(445.36-543.18)
95th % (90% B.I.)**
1 ,081 .22 (975.05-1 ,293.05)
879.88(759.85-954.12)
888.72 (830.89-989.87)
907.08(868.38-954.12)
99th % (90% B.I.)**
2,678.35(2,383.15-3,072.97)
1 ,642.99 (1 ,454.33-1 ,81 8.57)
1 ,859.28 (1 ,724.55-2,01 1 .40)
1 ,965.47 (1 ,81 6.57-2,246.91 )
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
9,873
4,644
5,333
19,850
Mean (90% C.I.)
150.45(133.91-166.98)
116.02(103.69-128.35)
158.30(144.04-172.56)
137.11 (127.60-146.61)
90th % (90% B.I.)**
413.20(366.49-475.90)
440.37 (388.93-487.66)
600.92(562.17-642.27)
497.43(479.82-517.48)
95th % (90% B.I.)**
1 ,037.35 (1 ,002.30-1 ,1 62.76)
829.65(750.11-919.72)
920.70 (882.46-977.46)
902.75 (869.42-938.30)
99th % (90% B.I.)**
2,691 .79 (2,481 .21 -2,823.1 8)
1,651.83(1,486.91-1,792.57)
1 ,975.67 (1 ,784.53-2, 1 1 7.92)
2,014.52(1,947.15-2,158.09)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-13
-------
SECTION 4.1.1.2 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
All Fish: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,879
2,275
2,569
9,723
Mean (90% C.I.)
202.52(177.83-227.21)
180.63(157.77-203.50)
237.84(212.27-263.42)
204.82(188.14-221.49)
90th % (90% B.I.)**
692.68(619.31-794.52)
640.94(593.05-750.11)
812.24(732.05-918.35)
730.67(670.50-768.19)
95th % (90% B.I.)**
1,344.33(1,224.10-1,489.40)
1 ,040.45 (909.84-1 ,225.70)
1,264.94(1,165.11-1,352.82)
1,211.28(1,128.36-1,256.15)
99th % (90% B.I.)**
3,297.06(2,823.18-3,680.33)
2,291 .55 (2,095.66-2,493.52)
2,695.97 (2,247.02-2,974.01)
2,650.83 (2,358.33-2,823.18)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,994
2,369
2,764
10,127
Mean (90% C.I.)
219.22(194.76-243.68)
190.00(171.40-208.60)
237.30(217.05-257.54)
211.05(198.61-223.50)
90th % (90% B.I.)**
744.58 (582.70-881 .06)
756.08 (688.99-851 .35)
848.97(811.74-919.86)
791 .69 (727.02-884.24)
95th % (90% B.I.)**
1,469.91 (1,281.74-1,775.17)
1,164.80(1,060.16-1,239.45)
1,253.04(1,182.85-1,282.37)
1 ,239.38 (1 ,201 .26-1 ,282.37)
99th % (90% B.I.)**
3,391.54(2,893.31-3,953.68)
2,237.99 (2,045.28-2,491 .65)
2,309.81 (2,078.60-2,438.28)
2,536.85 (2,323.68-2,679.31)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
9,873
4,644
5,333
19,850
Mean (90% C.I.)
211.04(191.31-230.77)
185.37(170.26-200.48)
237.59(219.24-255.94)
207.90(195.73-220.06)
90th % (90% B.I.)**
713.36(651.97-779.69)
714.19(644.69-802.83)
835.63 (766.60-882.72)
762.33 (736.99-790.30)
95th % (90% B.I.)**
1 ,428.56 (1 ,344.46-1 ,499.23)
1,138.91 (1,014.11-1,228.10)
1,260.96(1,184.81-1,313.50)
1,227.24(1,197.67-1,250.56)
99th % (90% B.I.)**
3,354.29 (3,223.83-3,457.94)
2,289.93(2,082.31-2,476.11)
2,385.97 (2,158.09-2,672.09)
2,539.05(2,475.59-2,679.31)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-14
-------
SECTION 4.1.1.2 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish
Individuals of Age 18 and Older
Milligrams/kilogram of body weight/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
74.58
0.00
158.16
502.20
1,352.52
136.87
0.00
527.16
881.16
1,798.46
211.45
0.00
778.79
1,198.02
2,327.24
Lower Bound
67.23
0.00
124.67
452.15
1,237.79
125.95
0.00
501.24
839.50
1,707.53
197.59
0.00
743.19
1,164.67
2,198.06
Upper Bound
81.94
0.00
198.19
566.68
1,511.48
147.79
0.00
574.84
945.14
1,971.21
225.32
0.00
816.43
1,237.79
2,438.28
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,432 individuals of age 18 and older to the population of 187,533,204 individuals of
age 18 and older using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-15
-------
SECTION 4.1.1.2 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Children Ages 3-17 by Fine Age Categories
Freshwater/Estuarine
Age
Ages 3 to 5
Ages 6 to 10
Ages 1 1 to 1 5
Ages 1 6 to 1 7
Sample Size
4,112
1,553
975
360
Mean (90% C.I.)
82.93(67.17-98.69)
59.25(39.31-79.19)
53.29(42.15-64.43)
49.45 (22.66-76.24)
90th % (90% B.I.)**
0.00 (0.00-55.46)
0.00 (0.00-5.34)
27.44(0.00-78.01)
0.00 (0.00-33.44)
95th % (90% B.I.)**
283.55(240.41-352.60)
177.77(87.76-401.82)
311.51 (253.05-389.71)
21 3.1 5*(1 05.71 -390.39)
99th % (90% B.I.)**
2,317.17(1,736.16-2,463.09)
1,662.09*(1, 433.33-2,335.41)
1 ,237.08*(950.34-1 ,520.97)
1,186.15*(600.22-2,095.66)
Marine
Age
Ages 3 to 5
Ages 6 to 10
Ages 1 1 to 1 5
Ages 1 6 to 1 7
Sample Size
4,112
1,553
975
360
Mean (90% C.I.)
209.27(181.47-237.06)
149.82(122.54-177.10)
108.69(84.14-133.25)
74.57(46.40-102.75)
90th % (90% B.I.)**
613.74(525.30-695.61)
416.19(326.38-545.59)
337.95(179.10-413.20)
0.00(0.00-124.08)
95th % (90% B.I.)**
1,537.30(1,339.89-1,669.77)
1,055.21 (968.84-1,275.18)
821 .05 (628.62-1 ,033.67)
380.78*(1 31 .93-950.92)
99th % (90% B.I.)**
3,447.36(3,274.15-3,715.97)
2,799.51*(2,021 .40-3,298.1 0)
1, 901 .71*(1, 537.42-2,366. 14)
1, 785.1 8*(1, 225.50-2,342.31)
All Fish
Age
Ages 3 to 5
Ages 6 to 10
Ages 1 1 to 1 5
Ages 1 6 to 1 7
Sample Size
4,112
1,553
975
360
Mean (90% C.I.)
292.19(258.61-325.78)
209.07(175.70-242.44)
161.99(133.12-190.85)
124.02(83.03-165.01)
90th % (90% B.I.)**
1,056.71 (931.20-1,232.43)
779.53(643.78-841.91)
569.80 (475.90-664.30)
260.84(110.31-600.22)
95th % (90% B.I.)**
1,988.44(1,812.70-2,147.10)
1,356.56(1,173.11-1,451.46)
1,050.97(991.15-1,313.37)
1 ,029.23*(390.39-1 ,238.66)
99th % (90% B.I.)**
4,088.71 (3,732.61-4,507.92)
3,350.34*(2,724.77-4,408.1 0)
2,304.52*(1 ,907.98-2,767.40)
2,359.38*(2,095.66-2,675.66)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 7,429 individuals to the U.S. population of 58,923,560 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-16
-------
SECTION 4.1.2 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish
All Individuals
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
2.55
0.00
0.00
6.67
67.22
6.57
0.00
26.30
46.07
94.71
9.12
0.00
34.83
59.84
126.30
Lower Bound
2.26
0.00
0.00
5.34
63.45
6.13
0.00
24.27
43.12
89.78
8.58
0.00
31.41
57.54
120.58
Upper Bound
2.84
0.00
0.00
9.34
75.54
7.01
0.00
27.37
47.50
100.44
9.67
0.00
36.62
61.63
130.08
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-17
-------
SECTION 4.1.2 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish
Individuals of Age 18 and Older
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
3.06
0.00
0.00
11.90
75.38
7.66
0.00
28.15
53.40
103.22
10.72
0.00
41.64
65.04
135.60
Lower Bound
2.67
0.00
0.00
9.46
67.28
7.16
0.00
28.12
50.34
92.38
10.07
0.00
39.80
64.00
130.08
Upper Bound
3.44
0.00
0.57
17.63
84.80
8.17
0.00
29.80
54.47
108.94
11.37
0.00
42.53
68.55
146.49
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of
age 18 and older using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-18
-------
SECTION 4.1.3 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population -Shellfish
All Individuals
Grams/person/day
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
2.03
0.00
0.00
9.56
59.34
1.68
0.00
0.00
0.00
67.86
3.70
0.00
0.00
22.63
90.55
90%lnterval
Lower Bound
1.75
0.00
0.00
7.88
51.47
1.33
0.00
0.00
0.00
51.57
3.23
0.00
0.00
17.19
82.88
**
Upper Bound
2.30
0.00
0.00
10.63
64.01
2.03
0.00
0.00
0.00
84.47
4.18
0.00
0.00
26.33
95.70
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-19
-------
SECTION 4.1.3 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population -Shellfish
Individuals of Age 18 and Older
Grams/person/day
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
2.42
0.00
0.00
12.90
61.82
2.13
0.00
0.00
0.00
83.70
4.55
0.00
0.00
32.11
94.91
90%lnterval
Lower Bound
2.08
0.00
0.00
10.88
54.58
1.66
0.00
0.00
0.00
51.71
3.93
0.00
0.00
25.64
86.18
**
Upper Bound
2.77
0.00
0.33
16.08
71.67
2.60
0.00
0.00
2.12
84.52
5.17
0.00
5.20
40.13
112.47
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of
age 18 and older using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-20
-------
SECTION 4.1.4 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish
Low-income Population
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
2.84
0.00
0.00
5.70
81.80
5.39
0.00
13.95
38.52
88.24
8.24
0.00
27.90
55.20
129.37
Lower Bound
2.04
0.00
0.00
3.36
68.04
4.64
0.00
9.43
33.77
84.35
7.04
0.00
24.88
50.33
108.06
Upper Bound
3.65
0.00
0.00
10.41
114.48
6.14
0.00
18.84
43.05
111.61
9.43
0.00
29.82
60.95
159.54
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-
year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-21
-------
SECTION 4.1.4 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population -Shellfish
Low-income Population
Grams/person/day
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
1.50
0.00
0.00
1.55
49.78
1.58
0.00
0.00
0.00
78.49
3.09
0.00
0.00
11.12
86.00
90%lnterval
Lower Bound
1.11
0.00
0.00
0.00
39.01
0.34
0.00
0.00
0.00
17.91
1.79
0.00
0.00
3.08
75.85
**
Upper Bound
1.90
0.00
0.00
1.66
74.18
2.82
0.00
0.00
0.00
84.47
4.39
0.00
0.00
32.11
91.60
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-
year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-22
-------
SECTION 4.1.4 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish
Low-income Population
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
4.35
0.00
1.66
22.25
107.60
6.97
0.00
24.06
51.00
106.96
11.32
0.00
39.89
79.38
149.76
Lower Bound
3.43
0.00
1.64
20.36
84.08
5.57
0.00
16.38
39.11
89.16
9.66
0.00
33.16
69.27
130.08
Upper Bound
5.27
0.00
2.97
29.45
130.08
8.38
0.00
28.12
76.45
114.92
12.99
0.00
48.83
86.13
170.95
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-
year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-23
-------
SECTION 4.1.5 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish
Alternate Habitat
Grams/person/day
90%lnterval**
Habitat
Freshwater
Estuarine/Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
0.87
0.00
0.00
0.02
32.07
8.26
0.00
29.68
56.15
110.84
9.12
0.00
34.83
59.84
126.30
Lower Bound
0.72
0.00
0.00
0.00
27.47
7.74
0.00
28.27
55.81
106.35
8.58
0.00
31.41
57.54
120.58
Upper Bound
1.02
0.00
0.00
0.02
37.52
8.77
0.00
32.12
56.32
115.73
9.67
0.00
36.62
61.63
130.08
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-24
-------
SECTION 4.1.5 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population -Shellfish
Alternate Habitat
Grams/person/day
90%lnterval**
Habitat
Freshwater
Estuarine/Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
0.01
0.00
0.00
0.00
0.00
3.70
0.00
0.00
22.63
87.36
3.70
0.00
0.00
22.63
90.55
Lower Bound
0.00
0.00
0.00
0.00
0.00
3.22
0.00
0.00
17.19
79.39
3.23
0.00
0.00
17.19
82.88
Upper Bound
0.02
0.00
0.00
0.00
0.00
4.17
0.00
0.00
26.33
94.24
4.18
0.00
0.00
26.33
95.70
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-25
-------
SECTION 4.1.5 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish
Alternate Habitat
Grams/person/day
Habitat
Freshwater
Estuarine/Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
0.88
0.00
0.00
0.02
32.09
11.95
0.00
44.99
74.19
146.14
12.83
0.00
48.19
78.98
153.17
90%lnterval
Lower Bound
0.73
0.00
0.00
0.00
27.47
11.19
0.00
42.75
71.44
139.00
12.05
0.00
46.18
74.62
145.88
**
Upper Bound
1.02
0.00
0.00
0.03
37.52
12.72
0.00
46.19
76.45
152.03
13.61
0.00
49.89
83.25
160.92
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-26
-------
SECTION 4.1.6 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 14 and Younger
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Crab (Estuarine)
Catfish (Estuarine)
Flounder
Flatfish (Estuarine)
Trout, mixed sp. (Estuarine)
Perch (Estuarine)
Croaker
Mullet
Oyster
Salmon (Estuarine)
Herring
Rockfish
Anchovy
Clam (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Trout, mixed sp. (Freshwater)
Perch (Freshwater)
Trout
Carp
Cisco
Whitefish (Freshwater)
Pike
Salmon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Pollock
Clam (Marine)
Crab (Marine)
Haddock
Whiting
0.43624
0.12652*
0.12642*
0.12074*
0.07679*
0.05232*
0.05097*
0.03920*
0.02218*
0.02027*
0.01581*
0.01378*
0.00691*
0.00522*
0.00389*
0.00027*
0.12642*
0.05232*
0.05097*
0.04770*
0.00608*
0.00366*
0.00339*
0.00255*
0.00017*
1 .40988
0.57052
0.31835*
0.31789*
0.14529*
0.14365*
0.10034*
0.08056*
Habitat Species
Marine Ocean Perch
(con't.) Sea Bass
Scallop (Marine)
Mackerel
Pompano
Flatfish (Marine)
Porgy
Lobster
Halibut
Sardine
Sword fish
Squid
Whitefish (Marine)
Mussels
Snapper
Unknown Fish
Seafood
All Species Tuna
Cod
Shrimp
Fish
Salmon (Marine)
Pollock
Clam (Marine)
Crab (Marine)
Crab (Estuarine)
Catfish (Estuarine)
Catfish (Freshwater)
Flounder
Haddock
Whiting
Ocean Perch
Flatfish (Estuarine)
Estimated Mean
Grams/person/day
0.07833*
0.04055*
0.03934*
0.03136*
0.02383*
0.01438*
0.01382*
0.01115*
0.00521*
0.00519*
0.00386*
0.00361*
0.00339*
0.00154*
0.00009*
0.38095
0.00047*
1 .40988
0.57052
0.43624
0.38095
0.31835*
0.31789*
0.14529*
0.14365*
0.12652*
0.12642*
0.12642*
0.12074*
0.10034*
0.08056*
0.07833*
0.07679*
Estimated Mean
Habitat Species Grams/person/day
All Species Trout, mixed sp. (Estuarine)
(con't.) Trout, mixed sp. (Freshwater)
Perch (Estuarine)
Perch (Freshwater)
Trout
Sea Bass
Scallop (Marine)
Croaker
Mackerel
Pompano
Mullet
Oyster
Salmon (Estuarine)
Flatfish (Marine)
Porgy
Herring
Lobster
Rockfish
Carp
Anchovy
Halibut
Sardine
Clam (Estuarine)
Swordfish
Cisco
Squid
Whitefish (Freshwater)
Whitefish (Marine)
Pike
Mussels
Seafood
Scallop (Estuarine)
Salmon (Freshwater)
Snapper
0.05232*
0.05232*
0.05097*
0.05097*
0.04770*
0.04055*
0.03934*
0.03920*
0.03136*
0.02383*
0.02218*
0.02027*
0.01581*
0.01438*
0.01382*
0.01378*
0.01115*
0.00691*
0.00608*
0.00522*
0.00521*
0.00519*
0.00389*
0.00386*
0.00366*
0.00361*
0.00339*
0.00339*
0.00255*
0.00154*
0.00047*
0.00027*
0.00017*
0.00009*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,182 individuals to the U.S. population of 29,264,187 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-27
-------
SECTION 4.1.6 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 15 to 44
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Catfish (Estuarine)
Flatfish (Estuarine)
Flounder
Crab (Estuarine)
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Oyster
Croaker
Mullet
Salmon (Estuarine)
Anchovy
Rockfish
Herring
Clam (Estuarine)
Eel
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Carp
Pike
Cisco
Whitefish (Freshwater)
Sturgeon (Freshwater)
Salmon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Clam (Marine)
Lobster
Pollock
Haddock
1.79975
0.36552*
0.32317*
0.17232*
0.16558*
0.09530*
0.07916*
0.06087*
0.04853*
0.04625*
0.04172*
0.03812*
0.03504*
0.02833*
0.01726*
0.00202*
0.00106*
0.00056*
0.36552*
0.24246*
0.09530*
0.07916*
0.06010*
0.00787*
0.00106*
0.00061*
0.00056*
0.00044*
2.62369
0.90879*
0.83997*
0.64409*
0.27145*
0.25225*
0.24170*
Habitat Species
Marine Crab (Marine)
(con't.) Scallop (Marine)
Squid
Pompano
Ocean Perch
Porgy
Whiting
Sardine
Flatfish (Marine)
Sea Bass
Mackerel
Mussels
Halibut
Conch
Snapper
Whitefish (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Clam (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Flatfish (Estuarine)
Lobster
Pollock
Trout
Haddock
Crab (Marine)
Flounder
Crab (Estuarine)
Scallop (Marine)
Squid
Estimated Mean
Grams/person/day
0.18799*
0.15755*
0.15166*
0.14685*
0.12941*
0.12244*
0.08350*
0.08130*
0.06051*
0.05865*
0.03120*
0.01907*
0.01366*
0.00689*
0.00679*
0.00061*
0.09390*
0.00322*
2.62369
1.79975
0.90879*
0.83997*
0.64409*
0.36552*
0.36552*
0.32317*
0.27145*
0.25225*
0.24246*
0.24170*
0.18799*
0.17232*
0.16558*
0.15755*
0.15166*
Estimated Mean
Habitat Species Grams/person/day
All Species Pompano
(con't.) Ocean Perch
Porgy
Perch (Estuarine)
Perch (Freshwater)
Fish
Whiting
Sardine
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Oyster
Flatfish (Marine)
Carp
Sea Bass
Croaker
Mullet
Salmon (Estuarine)
Anchovy
Rockfish
Mackerel
Herring
Mussels
Clam (Estuarine)
Halibut
Pike
Conch
Snapper
Seafood
Eel
Scallop (Estuarine)
Cisco
Whitefish (Freshwater)
Whitefish (Marine)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
Salmon (Freshwater)
0.14685*
0.12941*
0.12244*
0.09530*
0.09530*
0.09390*
0.08350*
0.08130*
0.07916*
0.07916*
0.06087*
0.06051*
0.06010*
0.05865*
0.04853*
0.04625*
0.04172*
0.03812*
0.03504*
0.03120*
0.02833*
0.01907*
0.01726*
0.01366*
0.00787*
0.00689*
0.00679*
0.00322*
0.00202*
0.00106*
0.00106*
0.00061*
0.00061*
0.00056*
0.00056*
0.00044*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 2,332 individuals to the U.S. population of 58,970,270 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-28
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SECTION 4.1.6 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 45 and Older
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Herring
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Croaker
Salmon (Estuarine)
Oyster
Rockfish
Trout, mixed sp. (Estuarine)
Clam (Estuarine)
Anchovy
Mullet
Smelts (Estuarine)
Smelts, Rainbow (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Carp
Trout
Perch (Freshwater)
Pike
Whitefish (Freshwater)
Trout, mixed sp. (Freshwater)
Cisco
Smelts, Rainbow (Freshwater)
Salmon (Freshwater)
Marine Tuna
Salmon (Marine)
Cod
Clam (Marine)
Porgy
Haddock
Whiting
1 .36390
0.87864*
0.32047*
0.23283*
0.23150*
0.16509*
0.10831*
0.09846*
0.07612
0.07289*
0.05097*
0.04023*
0.03115*
0.01891*
0.01404*
0.01394*
0.00212*
0.00102*
0.32047*
0.18062*
0.16278*
0.10831*
0.07948*
0.04176*
0.04023*
0.00350*
0.00212*
0.00080
3.35218
1 .53248
1.35627*
1.16221*
0.61332*
0.52178*
0.28532*
Habitat Species
Marine Pollock
(con't.) Swordfish
Mackerel
Crab (Marine)
Ocean Perch
Scallop (Marine)
Lobster
Squid
Snapper
Sea Bass
Halibut
Mussels
Sardine
Flatfish (Marine)
Whitefish (Marine)
Pompano
Smelts (Marine)
Unknown Fish
All Species Tuna
Salmon (Marine)
Shrimp
Cod
Clam (Marine)
Flounder
Porgy
Haddock
Catfish (Estuarine)
Catfish (Freshwater)
Whiting
Pollock
Herring
Flatfish (Estuarine)
Swordfish
Mackerel
Crab (Marine)
Estimated Mean
Grams/person/day
0.27192*
0.20097*
0.19221*
0.18744*
0.15961*
0.15056*
0.14065*
0.11659*
0.11452*
0.08798*
0.08743*
0.06865*
0.05269*
0.04334*
0.04176*
0.03550*
0.01394*
0.17803*
3.35218
1 .53248
1 .36390
1 .35627*
1.16221*
0.87864*
0.61332*
0.52178*
0.32047*
0.32047*
0.28532*
0.27192*
0.23283*
0.23150*
0.20097*
0.19221*
0.18744*
Estimated Mean
Habitat Species Grams/person/day
All Species Carp
(con't.) Fish
Crab (Estuarine)
Trout
Ocean Perch
Scallop (Marine)
Lobster
Squid
Snapper
Perch (Estuarine)
Perch (Freshwater)
Croaker
Sea Bass
Halibut
Pike
Salmon (Estuarine)
Oyster
Mussels
Sardine
Rockfish
Flatfish (Marine)
Whitefish (Freshwater)
Whitefish (Marine)
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Pompano
Clam (Estuarine)
Anchovy
Mullet
Smelts (Estuarine)
Smelts (Marine)
Cisco
Smelts, Rainbow (Estuarine)
Smelts, Rainbow
Scallop (Estuarine)
Salmon (Freshwater)
0.18062*
0.17803*
0.16509*
0.16278*
0.15961*
0.15056*
0.14065*
0.11659*
0.11452*
0.10831*
0.10831*
0.09846*
0.08798*
0.08743*
0.07948*
0.07612
0.07289*
0.06865*
0.05269*
0.05097*
0.04334*
0.04176*
0.04176*
0.04023*
0.04023*
0.03550*
0.03115*
0.01891*
0.01404*
0.01394*
0.01394*
0.00350*
0.00212*
0.00212*
0.00102*
0.00080
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 2,654 individuals to the U.S. population of 45,695,152 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-29
-------
SECTION 4.1.6 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
All Females
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Herring
Perch (Estuarine)
Croaker
Trout, mixed sp. (Estuarine)
Oyster
Salmon (Estuarine)
Rockfish
Mullet
Anchovy
Clam (Estuarine)
Smelts (Estuarine)
Eel
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Perch (Freshwater)
Carp
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Cisco
Smelts, Rainbow (Freshwater)
Salmon (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Clam (Marine)
Haddock
Pollock
Porgy
1.35311
0.40204*
0.29790
0.23806
0.15688
0.09492*
0.09005*
0.06353*
0.06001*
0.05610*
0.04780
0.03433*
0.03000*
0.02438*
0.01908
0.00476*
0.00089*
0.00087*
0.00072*
0.00025*
0.29790
0.17272*
0.09005*
0.08941*
0.06001*
0.03114*
0.01526*
0.00246*
0.00072*
0.00051
0.00025*
2.60702
0.98755
0.96227
0.71187
0.30637*
0.27330
0.26619*
Habitat Species
Marine Crab (Marine)
(con't.) Lobster
Whiting
Scallop (Marine)
Ocean Perch
Squid
Mackerel
Pompano
Swordfish
Sea Bass
Sardine
Flatfish (Marine)
Snapper
Halibut
Mussels
Whitefish (Marine)
Smelts (Marine)
Conch
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Clam (Marine)
Flounder
Haddock
Catfish (Estuarine)
Catfish (Freshwater)
Pollock
Porgy
Flatfish (Estuarine)
Fish
Crab (Marine)
Trout
Lobster
Crab (Estuarine)
Whiting
Estimated Mean
Grams/person/day
0.17811
0.16995*
0.15172
0.12934*
0.12855*
0.10735*
0.08617*
0.08198*
0.06941*
0.06470*
0.05491*
0.04457
0.04208*
0.03698*
0.03215*
0.01526*
0.00476*
0.00303*
0.18532
0.00152*
2.60702
1.35311
0.98755
0.96227
0.71187
0.40204*
0.30637*
0.29790
0.29790
0.27330
0.26619*
0.23806
0.18532
0.17811
0.17272*
0.16995*
0.15688
0.15172
Estimated Mean
Habitat Species Grams/person/day
All Species Scallop (Marine)
(con't.) Ocean Perch
Squid
Herring
Perch (Estuarine)
Perch (Freshwater)
Carp
Mackerel
Pompano
Swordfish
Sea Bass
Croaker
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Oyster
Sardine
Salmon (Estuarine)
Flatfish (Marine)
Snapper
Halibut
Rockfish
Mussels
Pike
Mullet
Anchovy
Clam (Estuarine)
Whitefish (Freshwater)
Whitefish (Marine)
Smelts (Estuarine)
Smelts (Marine)
Conch
Cisco
Seafood
Eel
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.12934*
0.12855*
0.10735*
0.09492*
0.09005*
0.09005*
0.08941*
0.08617*
0.08198*
0.06941*
0.06470*
0.06353*
0.06001*
0.06001*
0.05610*
0.05491*
0.04780
0.04457
0.04208*
0.03698*
0.03433*
0.03215*
0.03114*
0.03000*
0.02438*
0.01908
0.01526*
0.01526*
0.00476*
0.00476*
0.00303*
0.00246*
0.00152*
0.00089*
0.00087*
0.00072*
0.00072*
0.00051
0.00025*
0.00025*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 10,168 individuals to the U.S. population of 133,929,609 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-30
-------
SECTION 4.1.6 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 14 and Younger
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Perch (Estuarine)
Crab (Estuarine)
Croaker
Oyster
Rockfish
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Clam (Estuarine)
Mullet
Anchovy
Herring
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Pike
Trout, mixed sp. (Freshwater)
Snails (Freshwater)
Carp
Whitefish (Freshwater)
Cisco
Salmon (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Clam (Marine)
Salmon (Marine)
Pollock
Whiting
Haddock
0.75514
0.22088*
0.19129*
0.11359*
0.07402*
0.06548*
0.03882*
0.02511*
0.02440*
0.01531*
0.01245*
0.00861*
0.00836*
0.00375*
0.00173*
0.00047*
0.00001*
0.19129*
0.07402*
0.05568*
0.03128*
0.01531*
0.00675*
0.00518*
0.00393*
0.00298*
0.00013*
0.00001*
1.62876
0.75619
0.32120*
0.25062*
0.17829*
0.13893*
0.12580*
Habitat Species
Marine Porgy
(con't.) Sea Bass
Pompano
Crab (Marine)
Ocean Perch
Scallop (Marine)
Sword fish
Mackerel
Lobster
Flatfish (Marine)
Squid
Mussels
Snails (Marine)
Whitefish (Marine)
Snapper
Halibut
Unknown Fish
Seafood
All Species Tuna
Cod
Shrimp
Fish
Clam (Marine)
Salmon (Marine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Pollock
Whiting
Haddock
Porgy
Sea Bass
Flatfish (Estuarine)
Pompano
Crab (Marine)
Estimated Mean
Grams/person/day
0.11758*
0.11696*
0.07986*
0.07435*
0.06935*
0.06929*
0.06303*
0.02538*
0.02444*
0.02127*
0.00794*
0.00750*
0.00675*
0.00393*
0.00370*
0.00232*
0.38849
0.00165*
1.62876
0.75619
0.75514
0.38849
0.32120*
0.25062*
0.22088*
0.19129*
0.19129*
0.17829*
0.13893*
0.12580*
0.11758*
0.11696*
0.11359*
0.07986*
0.07435*
Estimated Mean
Habitat Species Grams/person/day
All Species Perch (Estuarine)
(con't.) Perch (Freshwater)
Ocean Perch
Scallop (Marine)
Crab (Estuarine)
Swordfish
Trout
Croaker
Pike
Mackerel
Oyster
Lobster
Rockfish
Flatfish (Marine)
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Salmon (Estuarine)
Clam (Estuarine)
Mullet
Squid
Mussels
Snails (Freshwater)
Snails (Marine)
Carp
Whitefish (Freshwater)
Whitefish (Marine)
Anchovy
Snapper
Cisco
Halibut
Herring
Seafood
Scallop (Estuarine)
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.07402*
0.07402*
0.06935*
0.06929*
0.06548*
0.06303*
0.05568*
0.03882*
0.03128*
0.02538*
0.02511*
0.02444*
0.02440*
0.02127*
0.01531*
0.01531*
0.01245*
0.00861*
0.00836*
0.00794*
0.00750*
0.00675*
0.00675*
0.00518*
0.00393*
0.00393*
0.00375*
0.00370*
0.00298*
0.00232*
0.00173*
0.00165*
0.00047*
0.00013*
0.00001*
0.00001*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,277 individuals to the U.S. population of 30,232,628 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-31
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SECTION 4.1.6 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 15 to 44
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Flatfish (Estuarine)
Crab (Estuarine)
Catfish (Estuarine)
Oyster
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Croaker
Herring
Anchovy
Salmon (Estuarine)
Clam (Estuarine)
Rockfish
Mullet
Eel
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Trout
Carp
Crayfish
Snails (Freshwater)
Salmon (Freshwater)
Marine Tuna
Clam (Marine)
Cod
Salmon (Marine)
Porgy
Pollock
Whiting
Crab (Marine)
Octopus
2.38408
0.51422*
0.41069*
0.27575*
0.26515*
0.25306*
0.19238*
0.10411*
0.06601*
0.06400*
0.05052*
0.04776*
0.04396*
0.02944*
0.02179*
0.00928*
0.00104*
0.26515*
0.19238*
0.10411*
0.08968*
0.07156*
0.02543*
0.00200*
0.00050*
2.88503
1 .64047*
1.33319*
0.96155*
0.41085*
0.36916*
0.32395*
0.31308*
0.19645*
Habitat Species
Marine Squid
(con't.) Lobster
Scallop (Marine)
Sea Bass
Pompano
Flatfish (Marine)
Swordfish
Haddock
Mussels
Ocean Perch
Mackerel
Sardine
Halibut
Snapper
Snails (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Clam (Marine)
Cod
Salmon (Marine)
Flounder
Porgy
Flatfish (Estuarine)
Pollock
Whiting
Crab (Marine)
Crab (Estuarine)
Catfish (Estuarine)
Catfish (Freshwater)
Oyster
Octopus
Estimated Mean
Grams/person/day
0.18073*
0.15675*
0.15444*
0.14390*
0.07971*
0.07689*
0.04820*
0.03383*
0.02949*
0.01858*
0.01638*
0.01070*
0.00693*
0.00253*
0.00200*
0.19355*
0.00471*
2.88503
2.38408
1 .64047*
1.33319*
0.96155*
0.51422*
0.41085*
0.41069*
0.36916*
0.32395*
0.31308*
0.27575*
0.26515*
0.26515*
0.25306*
0.19645*
Estimated Mean
Habitat Species Grams/person/day
All Species Fish
(con't.) Perch (Estuarine)
Perch (Freshwater)
Squid
Lobster
Scallop (Marine)
Sea Bass
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Trout
Pompano
Flatfish (Marine)
Carp
Croaker
Herring
Anchovy
Swordfish
Salmon (Estuarine)
Clam (Estuarine)
Haddock
Mussels
Rockfish
Crayfish
Mullet
Ocean Perch
Mackerel
Sardine
Eel
Halibut
Seafood
Snapper
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarine)
Salmon (Freshwater)
0.19355*
0.19238*
0.19238*
0.18073*
0.15675*
0.15444*
0.14390*
0.10411*
0.10411*
0.08968*
0.07971*
0.07689*
0.07156*
0.06601*
0.06400*
0.05052*
0.04820*
0.04776*
0.04396*
0.03383*
0.02949*
0.02944*
0.02543*
0.02179*
0.01858*
0.01638*
0.01070*
0.00928*
0.00693*
0.00471*
0.00253*
0.00200*
0.00200*
0.00104*
0.00050*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 2,382 individuals to the U.S. population of 59,219,812 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-32
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SECTION 4.1.6 TABLE 7. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 45 and Older
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Croaker
Herring
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Crab (Estuarine)
Oyster
Salmon (Estuarine)
Rockfish
Clam (Estuarine)
Anchovy
Mullet
Smelts (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Carp
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Snails (Freshwater)
Salmon (Freshwater)
Marine Tuna
Salmon (Marine)
Clam (Marine)
Cod
Haddock
Sardine
Scallop (Marine)
Mackerel
Whiting
Crab (Marine)
2.12091
0.75017*
0.72265*
0.34603*
0.24536*
0.20993*
0.20890*
0.20278*
0.20112*
0.18590*
0.09457
0.04992*
0.04237*
0.03701*
0.02447*
0.01170*
0.00179*
0.72265*
0.29439*
0.22671*
0.20890*
0.20278*
0.06831*
0.01103*
0.00507*
0.00100
3.10292
1 .90378
1.58113*
1.57265
0.50818*
0.31225*
0.26563*
0.25230*
0.23343*
0.22835*
Habitat Species
Marine Ocean Perch
(con't.) Pollock
Lobster
Porgy
Mussels
Squid
Swordfish
Sea Bass
Flatfish (Marine)
Halibut
Octopus
Shark
Pompano
Smelts (Marine)
Whitefish (Marine)
Snapper
Roe
Snails (Marine)
Unknown Fish
All Species Tuna
Shrimp
Salmon (Marine)
Clam (Marine)
Cod
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Haddock
Flatfish (Estuarine)
Fish
Sardine
Trout
Scallop (Marine)
Mackerel
Croaker
Whiting
Estimated Mean
Grams/person/day
0.22713*
0.22464*
0.21815*
0.20986*
0.18901*
0.16684*
0.16471*
0.12599*
0.06479*
0.03909*
0.03641*
0.02277*
0.01477*
0.01170*
0.01103*
0.01039*
0.00552*
0.00507*
0.32016*
3.10292
2.12091
1 .90378
1.58113*
1.57265
0.75017*
0.72265*
0.72265*
0.50818*
0.34603*
0.32016*
0.31225*
0.29439*
0.26563*
0.25230*
0.24536*
0.23343*
Estimated Mean
Habitat Species Grams/person/day
All Species Crab (Marine)
(con't.) Ocean Perch
Carp
Pollock
Lobster
Herring
Porgy
Perch (Estuarine)
Perch (Freshwater)
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Crab (Estuarine)
Mussels
Oyster
Squid
Swordfish
Sea Bass
Salmon (Estuarine)
Pike
Flatfish (Marine)
Rockfish
Clam (Estuarine)
Halibut
Anchovy
Octopus
Mullet
Shark
Pompano
Smelts (Estuarine)
Smelts (Marine)
Whitefish (Freshwater)
Whitefish (Marine)
Snapper
Roe
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarine)
Salmon (Freshwater)
0.22835*
0.22713*
0.22671*
0.22464*
0.21815*
0.20993*
0.20986*
0.20890*
0.20890*
0.20278*
0.20278*
0.20112*
0.18901*
0.18590*
0.16684*
0.16471*
0.12599*
0.09457
0.06831*
0.06479*
0.04992*
0.04237*
0.03909*
0.03701*
0.03641*
0.02447*
0.02277*
0.01477*
0.01170*
0.01170*
0.01103*
0.01103*
0.01039*
0.00552*
0.00507*
0.00507*
0.00179*
0.00100
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 2,780 individuals to the U.S. population of 38,515,187 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-33
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SECTION 4.1.6 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
All Males
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Oyster
Perch (Estuarine)
Croaker
Trout, mixed sp. (Estuarine)
Herring
Salmon (Estuarine)
Anchovy
Clam (Estuarine)
Rockfish
Mullet
Eel
Smelts (Estuarine)
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Trout, mixed sp. (Freshwater)
Carp
Pike
Crayfish
Whitefish (Freshwater)
Snails (Freshwater)
Cisco
Salmon (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Clam (Marine)
Cod
Salmon (Marine)
Porgy
Pollock
Whiting
Crab (Marine)
Haddock
1 .92003
0.51594*
0.38540
0.32104
0.20361
0.17899*
0.16939*
0.11357*
0.11283*
0.09321*
0.05351
0.03540*
0.03513
0.03441
0.01943*
0.00429*
0.00352*
0.00113*
0.00000*
0.38540
0.16939*
0.14326*
0.11283*
0.10258*
0.02795*
0.01177*
0.00425*
0.00404*
0.00071*
0.00057
0.00000*
2.65381
1.31093
1 .26894
1.07718
0.28107*
0.28057*
0.25299
0.23118
0.19833*
Habitat Species
Marine Scallop (Marine)
(con't.) Lobster
Squid
Sea Bass
Octopus
Sardine
Ocean Perch
Mackerel
Swordfish
Mussels
Pompano
Flatfish (Marine)
Halibut
Shark
Snapper
Whitefish (Marine)
Snails (Marine)
Smelts (Marine)
Roe
Unknown Fish
Seafood
All Species Tuna
Shrimp
Clam (Marine)
Cod
Salmon (Marine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Flatfish (Estuarine)
Porgy
Pollock
Fish
Whiting
Crab (Marine)
Crab (Estuarine)
Haddock
Oyster
Perch (Estuarine)
Perch (Freshwater)
Estimated Mean
Grams/person/day
0.16779*
0.14397*
0.13573*
0.13215*
0.10187*
0.09893*
0.09334*
0.08951*
0.08677*
0.07231*
0.06020*
0.06011
0.01552*
0.00685*
0.00517*
0.00425*
0.00404*
0.00352*
0.00166*
0.27772
0.00257*
2.65381
1 .92003
1.31093
1 .26894
1.07718
0.51594*
0.38540
0.38540
0.32104
0.28107*
0.28057*
0.27772
0.25299
0.23118
0.20361
0.19833*
0.17899*
0.16939*
0.16939*
Estimated Mean
Habitat Species Grams/person/day
All Species Scallop (Marine)
(con't.) Lobster
Trout
Squid
Sea Bass
Croaker
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Carp
Octopus
Sardine
Ocean Perch
Herring
Mackerel
Swordfish
Mussels
Pompano
Flatfish (Marine)
Salmon (Estuarine)
Anchovy
Clam (Estuarine)
Rockfish
Pike
Mullet
Halibut
Crayfish
Shark
Snapper
Eel
Whitefish (Freshwater)
Whitefish (Marine)
Snails (Freshwater)
Snails (Marine)
Smelts (Estuarine)
Smelts (Marine)
Seafood
Roe
Scallop (Estuarine)
Cisco
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.16779*
0.14397*
0.14326*
0.13573*
0.13215*
0.11357*
0.11283*
0.11283*
0.10258*
0.10187*
0.09893*
0.09334*
0.09321*
0.08951*
0.08677*
0.07231*
0.06020*
0.06011
0.05351
0.03540*
0.03513
0.03441
0.02795*
0.01943*
0.01552*
0.01177*
0.00685*
0.00517*
0.00429*
0.00425*
0.00425*
0.00404*
0.00404*
0.00352*
0.00352*
0.00257*
0.00166*
0.00113*
0.00071*
0.00057
0.00000*
0.00000*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 10,439 individuals to the U.S. population of 127,967,627 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-34
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SECTION 4.1.6 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 14 and Younger
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Crab (Estuarine)
Flatfish (Estuarine)
Perch (Estuarine)
Croaker
Trout, mixed sp. (Estuarine)
Oyster
Rockfish
Mullet
Salmon (Estuarine)
Herring
Clam (Estuarine)
Anchovy
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Trout, mixed sp. (Freshwater)
Pike
Carp
Whitefish (Freshwater)
Snails (Freshwater)
Cisco
Salmon (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Pollock
Clam (Marine)
Haddock
Whiting
Crab (Marine)
0.59828
0.17163*
0.15938*
0.09550*
0.09549*
0.06268*
0.03901*
0.03351*
0.02273*
0.01580*
0.01516*
0.01410
0.00766*
0.00629*
0.00447*
0.00037*
0.00001*
0.15938*
0.06268*
0.05176*
0.03351*
0.01715*
0.00562*
0.00367*
0.00343*
0.00332*
0.00015
0.00001*
1.52110
0.66487
0.28393
0.24695*
0.23468*
0.11328*
0.11022
0.10843*
Habitat Species
Marine Sea Bass
(con't.) Ocean Perch
Porgy
Scallop (Marine)
Pompano
Swordfish
Mackerel
Lobster
Flatfish (Marine)
Squid
Mussels
Halibut
Whitefish (Marine)
Snails (Marine)
Sardine
Snapper
Unknown Fish
Seafood
All Species Tuna
Cod
Shrimp
Fish
Salmon (Marine)
Pollock
Clam (Marine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Haddock
Whiting
Crab (Marine)
Crab (Estuarine)
Flatfish (Estuarine)
Sea Bass
Ocean Perch
Estimated Mean
Grams/person/day
0.07938*
0.07377*
0.06654*
0.05456*
0.05230*
0.03393*
0.02832*
0.01790*
0.01788*
0.00581*
0.00457*
0.00374*
0.00367*
0.00343*
0.00255*
0.00193*
0.38478
0.00107*
1.52110
0.66487
0.59828
0.38478
0.28393
0.24695*
0.23468*
0.17163*
0.15938*
0.15938*
0.11328*
0.11022
0.10843*
0.09550*
0.09549*
0.07938*
0.07377*
Estimated Mean
Habitat Species Grams/person/day
All Species Porgy
(con't.) Perch (Estuarine)
Perch (Freshwater)
Scallop (Marine)
Pompano
Trout
Croaker
Swordfish
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Mackerel
Oyster
Lobster
Flatfish (Marine)
Pike
Rockfish
Mullet
Salmon (Estuarine)
Herring
Clam (Estuarine)
Squid
Carp
Mussels
Anchovy
Halibut
Whitefish (Freshwater)
Whitefish (Marine)
Snails (Freshwater)
Snails (Marine)
Cisco
Sardine
Snapper
Seafood
Scallop (Estuarine)
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.06654*
0.06268*
0.06268*
0.05456*
0.05230*
0.05176*
0.03901*
0.03393*
0.03351*
0.03351*
0.02832*
0.02273*
0.01790*
0.01788*
0.01715*
0.01580*
0.01516*
0.01410
0.00766*
0.00629*
0.00581*
0.00562*
0.00457*
0.00447*
0.00374*
0.00367*
0.00367*
0.00343*
0.00343*
0.00332*
0.00255*
0.00193*
0.00107*
0.00037*
0.00015
0.00001*
0.00001*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 10,459 individuals to the U.S. population of 59,496,815 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-35
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SECTION 4.1.6 TABLE 10. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 15 to 44
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flatfish (Estuarine)
Flounder
Catfish (Estuarine)
Crab (Estuarine)
Oyster
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Croaker
Herring
Salmon (Estuarine)
Anchovy
Mullet
Rockfish
Clam (Estuarine)
Eel
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Carp
Crayfish
Pike
Snails (Freshwater)
Cisco
Salmon (Freshwater)
Whitefish (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Clam (Marine)
Cod
Salmon (Marine)
Pollock
Porgy
Crab (Marine)
Lobster
2.09253
0.36702
0.34363*
0.31523*
0.22078*
0.15717*
0.14394*
0.09166*
0.05729*
0.04621*
0.04475
0.04433*
0.03400*
0.03224*
0.03064*
0.00566*
0.00105*
0.00028*
0.31523*
0.16591*
0.14394*
0.09166*
0.06584*
0.01274*
0.00393*
0.00100*
0.00053*
0.00047
0.00031*
0.00028*
2.75464
1.14333*
1.12144
0.90089
0.31083*
0.26695*
0.25067*
0.21398*
Habitat Species
Marine Whiting
(con't.) Squid
Scallop (Marine)
Haddock
Pompano
Sea Bass
Octopus
Ocean Perch
Flatfish (Marine)
Sardine
Mussels
Sword fish
Mackerel
Halibut
Snapper
Conch
Snails (Marine)
Whitefish (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Clam (Marine)
Cod
Salmon (Marine)
Flatfish (Estuarine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Pollock
Porgy
Crab (Marine)
Crab (Estuarine)
Lobster
Whiting
Squid
Trout
Oyster
Estimated Mean
Grams/person/day
0.20398*
0.16623*
0.15599*
0.13754*
0.11321*
0.10137*
0.09843*
0.07387*
0.06872
0.04593*
0.02429*
0.02415*
0.02377*
0.01029*
0.00465*
0.00344*
0.00100*
0.00031*
0.14383*
0.00397*
2.75464
2.09253
1.14333*
1.12144
0.90089
0.36702
0.34363*
0.31523*
0.31523*
0.31083*
0.26695*
0.25067*
0.22078*
0.21398*
0.20398*
0.16623*
0.16591*
0.15717*
Estimated Mean
Habitat Species Grams/person/day
All Species Scallop (Marine)
(con't.) Perch (Estuarine)
Perch (Freshwater)
Fish
Haddock
Pompano
Sea Bass
Octopus
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Ocean Perch
Flatfish (Marine)
Carp
Croaker
Herring
Sardine
Salmon (Estuarine)
Anchovy
Mullet
Rockfish
Clam (Estuarine)
Mussels
Swordfish
Mackerel
Crayfish
Halibut
Eel
Snapper
Seafood
Pike
Conch
Scallop (Estuarine)
Snails (Freshwater)
Snails (Marine)
Cisco
Salmon (Freshwater)
Whitefish (Freshwater)
Whitefish (Marine)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.15599*
0.14394*
0.14394*
0.14383*
0.13754*
0.11321*
0.10137*
0.09843*
0.09166*
0.09166*
0.07387*
0.06872
0.06584*
0.05729*
0.04621*
0.04593*
0.04475
0.04433*
0.03400*
0.03224*
0.03064*
0.02429*
0.02415*
0.02377*
0.01274*
0.01029*
0.00566*
0.00465*
0.00397*
0.00393*
0.00344*
0.00105*
0.00100*
0.00100*
0.00053*
0.00047
0.00031*
0.00031*
0.00028*
0.00028*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 4,714 individuals to the U.S. population of 118,190,082 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-36
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SECTION 4.1.6 TABLE 11. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 45 and Older
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Herring
Crab (Estuarine)
Croaker
Perch (Estuarine)
Oyster
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Rockfish
Clam (Estuarine)
Anchovy
Mullet
Smelts (Estuarine)
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Carp
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Snails (Freshwater)
Cisco
Smelts, Rainbow (Freshwater)
Salmon (Freshwater)
Marine Tuna
Salmon (Marine)
Cod
Clam (Marine)
Haddock
Porgy
Whiting
Pollock
Mackerel
1.71013
0.81988*
0.50441
0.28388
0.22235*
0.18157*
0.16564*
0.15432*
0.12458*
0.11458*
0.08456
0.05049*
0.03628
0.02718*
0.01881*
0.01292*
0.00137*
0.00115*
0.50441
0.22297*
0.20170*
0.15432*
0.11458*
0.07437*
0.02771*
0.00232*
0.00190*
0.00115*
0.00089
3.23817
1 .70230
1 .45523
1.35381
0.51556*
0.42879*
0.26159
0.25030*
0.21969*
Habitat Species
Marine Crab (Marine)
(con't.) Scallop (Marine)
Ocean Perch
Swordfish
Lobster
Sardine
Squid
Mussels
Sea Bass
Snapper
Halibut
Flatfish (Marine)
Whitefish (Marine)
Pompano
Octopus
Smelts (Marine)
Shark
Roe
Snails (Marine)
Unknown Fish
All Species Tuna
Shrimp
Salmon (Marine)
Cod
Clam (Marine)
Flounder
Haddock
Catfish (Estuarine)
Catfish (Freshwater)
Porgy
Flatfish (Estuarine)
Whiting
Pollock
Fish
Trout
Herring
Mackerel
Crab (Marine)
Estimated Mean
Grams/person/day
0.20615*
0.20319*
0.19049*
0.18439*
0.17610*
0.17140*
0.13957*
0.12370*
0.10536*
0.06689*
0.06532*
0.05315
0.02771*
0.02602*
0.01665*
0.01292*
0.01041*
0.00253*
0.00232*
0.24304*
3.23817
1.71013
1.70230
1 .45523
1.35381
0.81988*
0.51556*
0.50441
0.50441
0.42879*
0.28388
0.26159
0.25030*
0.24304*
0.22297*
0.22235*
0.21969*
0.20615*
Estimated Mean
Habitat Species Grams/person/day
All Species Scallop (Marine)
(con't.) Carp
Ocean Perch
Swordfish
Crab (Estuarine)
Lobster
Sardine
Croaker
Perch (Estuarine)
Perch (Freshwater)
Squid
Oyster
Mussels
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Sea Bass
Salmon (Estuarine)
Pike
Snapper
Halibut
Flatfish (Marine)
Rockfish
Clam (Estuarine)
Whitefish (Freshwater)
Whitefish (Marine)
Anchovy
Pompano
Mullet
Octopus
Smelts (Estuarine)
Smelts (Marine)
Shark
Roe
Snails (Freshwater)
Snails (Marine)
Cisco
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow
Salmon (Freshwater)
0.20319*
0.20170*
0.19049*
0.18439*
0.18157*
0.17610*
0.17140*
0.16564*
0.15432*
0.15432*
0.13957*
0.12458*
0.12370*
0.11458*
0.11458*
0.10536*
0.08456
0.07437*
0.06689*
0.06532*
0.05315
0.05049*
0.03628
0.02771*
0.02771*
0.02718*
0.02602*
0.01881*
0.01665*
0.01292*
0.01292*
0.01041*
0.00253*
0.00232*
0.00232*
0.00190*
0.00137*
0.00115*
0.00115*
0.00089
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,434 individuals to the U.S. population of 84,210,339 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-37
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SECTION 4.1.6 TABLE 12. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 18 and Older
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Oyster
Herring
Croaker
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Rockfish
Anchovy
Clam (Estuarine)
Mullet
Smelts (Estuarine)
Eel
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Perch (Freshwater)
Carp
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Crayfish
Snails (Freshwater)
Cisco
Salmon (Freshwater)
Smelts, Rainbow (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Salmon (Marine)
Clam (Marine)
Cod
Porgy
Haddock
Pollock
Whiting
Crab (Marine)
1.94912
0.55016
0.39918
0.33801
0.21066
0.15145*
0.14306*
0.12667*
0.10852*
0.10416*
0.06455
0.03988
0.03807
0.03426
0.02934*
0.00570*
0.00350*
0.00125*
0.00051*
0.00017*
0.39918
0.19195*
0.15145*
0.12972*
0.10416*
0.03523*
0.01241*
0.00789*
0.00164*
0.00117*
0.00068
0.00051*
0.00017*
3.04987
1 .29952
1.27835
1.27243
0.33666*
0.29249*
0.28503
0.23937
0.23918
Habitat Species
Marine Lobster
(con't.) Scallop (Marine)
Squid
Ocean Perch
Mackerel
Sardine
Sword fish
Sea Bass
Pompano
Mussels
Octopus
Flatfish (Marine)
Halibut
Snapper
Whitefish (Marine)
Smelts (Marine)
Shark
Conch
Snails (Marine)
Roe
Unknown Fish
Seafood
All Species Tuna
Shrimp
Salmon (Marine)
Clam (Marine)
Cod
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Flatfish (Estuarine)
Porgy
Haddock
Pollock
Whiting
Crab (Marine)
Crab (Estuarine)
Fish
Trout
Lobster
Scallop (Marine)
Squid
Estimated Mean
Grams/person/day
0.19173*
0.18556*
0.16446*
0.12428*
0.11161*
0.10403*
0.09628*
0.09486*
0.08106*
0.06935*
0.06828*
0.06328
0.03469*
0.03190*
0.01241*
0.00570*
0.00459*
0.00213*
0.00164*
0.00111*
0.19302
0.00245*
3.04987
1.94912
1 .29952
1.27835
1.27243
0.55016
0.39918
0.39918
0.33801
0.33666*
0.29249*
0.28503
0.23937
0.23918
0.21066
0.19302
0.19195*
0.19173*
0.18556*
0.16446*
Estimated Mean
Habitat Species Grams/person/day
All Species Perch (Estuarine)
(con't.) Perch (Freshwater)
Oyster
Carp
Herring
Ocean Perch
Mackerel
Croaker
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Sardine
Swordfish
Sea Bass
Pompano
Mussels
Octopus
Salmon (Estuarine)
Flatfish (Marine)
Rockfish
Anchovy
Pike
Halibut
Clam (Estuarine)
Snapper
Mullet
Whitefish (Freshwater)
Whitefish (Marine)
Crayfish
Smelts (Estuarine)
Smelts (Marine)
Shark
Eel
Seafood
Conch
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarine)
Cisco
Roe
Salmon (Freshwater)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.15145*
0.15145*
0.14306*
0.12972*
0.12667*
0.12428*
0.11161*
0.10852*
0.10416*
0.10416*
0.10403*
0.09628*
0.09486*
0.08106*
0.06935*
0.06828*
0.06455
0.06328
0.03988
0.03807
0.03523*
0.03469*
0.03426
0.03190*
0.02934*
0.01241*
0.01241*
0.00789*
0.00570*
0.00570*
0.00459*
0.00350*
0.00245*
0.00213*
0.00164*
0.00164*
0.00125*
0.00117*
0.00111*
0.00068
0.00051*
0.00051*
0.00017*
0.00017*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,596 individuals to the U.S. population of 190,930,779 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-38
-------
SECTION 4.1.6 TABLE 13. AS PREPARED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
All Individuals
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Oyster
Herring
Croaker
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Rockfish
Anchovy
Clam (Estuarine)
Mullet
Smelts (Estuarine)
Eel
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Perch (Freshwater)
Carp
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Crayfish
Snails (Freshwater)
Cisco
Salmon (Freshwater)
Smelts, Rainbow (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Clam (Marine)
Pollock
Porgy
Haddock
Crab (Marine)
Whiting
1.63012
0.45769
0.34065
0.27860
0.17971
0.12882
0.11615*
0.09409*
0.08798*
0.08582*
0.05059
0.03437
0.02976
0.02692
0.02483*
0.00415*
0.00255*
0.00100*
0.00037*
0.00013*
0.34065
0.15832*
0.12882
0.09584*
0.08582*
0.02958*
0.00988*
0.00575*
0.00198*
0.00160*
0.00053
0.00037*
0.00013*
2.62988
1.12504
1.01842
1 .00458
0.27685
0.27346*
0.25358
0.20404
0.20120
Habitat Species
Marine Lobster
(con't.) Scallop (Marine)
Squid
Ocean Perch
Sea Bass
Mackerel
Sword fish
Sardine
Pompano
Flatfish (Marine)
Mussels
Octopus
Halibut
Snapper
Whitefish (Marine)
Smelts (Marine)
Shark
Snails (Marine)
Conch
Roe
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Clam (Marine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Flatfish (Estuarine)
Pollock
Porgy
Haddock
Fish
Crab (Marine)
Whiting
Crab (Estuarine)
Trout
Lobster
Scallop (Marine)
Perch (Estuarine)
Estimated Mean
Grams/person/day
0.15725*
0.14813*
0.12121*
0.11135*
0.09766*
0.08780*
0.07790*
0.07642*
0.07134*
0.05216
0.05177*
0.04978*
0.02649*
0.02405*
0.00988*
0.00415*
0.00335*
0.00198*
0.00155*
0.00081*
0.23047
0.00203*
2.62988
1.63012
1.12504
1.01842
1 .00458
0.45769
0.34065
0.34065
0.27860
0.27685
0.27346*
0.25358
0.23047
0.20404
0.20120
0.17971
0.15832*
0.15725*
0.14813*
0.12882
Estimated Mean
Habitat Species Grams/person/day
All Species Perch (Freshwater)
(con't.) Squid
Oyster
Ocean Perch
Sea Bass
Carp
Herring
Croaker
Mackerel
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Swordfish
Sardine
Pompano
Flatfish (Marine)
Mussels
Salmon (Estuarine)
Octopus
Rockfish
Anchovy
Pike
Clam (Estuarine)
Halibut
Mullet
Snapper
Whitefish (Freshwater)
Whitefish (Marine)
Crayfish
Smelts (Estuarine)
Smelts (Marine)
Shark
Eel
Seafood
Snails (Freshwater)
Snails (Marine)
Cisco
Conch
Scallop (Estuarine)
Roe
Salmon (Freshwater)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.12882
0.12121*
0.11615*
0.11135*
0.09766*
0.09584*
0.09409*
0.08798*
0.08780*
0.08582*
0.08582*
0.07790*
0.07642*
0.07134*
0.05216
0.05177*
0.05059
0.04978*
0.03437
0.02976
0.02958*
0.02692
0.02649*
0.02483*
0.02405*
0.00988*
0.00988*
0.00575*
0.00415*
0.00415*
0.00335*
0.00255*
0.00203*
0.00198*
0.00198*
0.00160*
0.00155*
0.00100*
0.00081*
0.00053
0.00037*
0.00037*
0.00013*
0.00013*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-39
-------
SECTION 4.2.1.1 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (grams/person/day)
Freshwater/Estuarine: Age by Gender and All Individuals
Females
Age Sample Size
14 and Younger 445
15-44 325
45 and Older 449
All Ages 1,219
Mean (90% C.I.)
31.68(26.76-36.59)
55.37 (45.94-64.81)
48.95 (44.34-53.55)
49.40 (44.47-54.32)
Median (90% B.I
13.24(11.05-19.78)
26.14 (24.36-34.34)
29.13 (26.31-34.62)
25.55(23.61-28.45)
.)** 90th % (90% B.I.)**
79.88(77.05-103.91)
125.85(116.98-157.77)
122.80(118.69-128.00)
122.65(116.98-126.60)
95th % (90% B.I.)**
110.96(102.99-163.50)
189.40*(154. 17-259.93)
158.27(151.26-165.77)
163.23(151.54-193.84)
99th % (90% B.I.)**
185.36*(163.50-384.30)
341 .36*(260. 17-853.42)
284.68*(241. 15-308.47)
320.63*(260.1 7-345.23)
Males
Age Sample Size
14 and Younger 442
15-44 361
45 and Older 553
All Ages 1 ,356
Mean (90% C.I.)
41.67(34.91-48.42)
66.63 (59.69-73.58)
65.81 (58.97-72.64)
62.85(57.80-67.89)
Median (90% B.I
15.24(11.05-22.38)
36.75 (27.68-44.82)
43.97 (39.66-46.53)
35.86(29.11-38.36)
.)** 90th % (90% B.I.)**
121.53(85.34-148.36)
165.04(158.78-171.03)
154.32 (148.11-174.05)
158.18(148.36-165.77)
95th % (90% B.I.)**
161.92(138.62-229.24)
226.29*(194. 18-250. 16)
214.40(200.16-222.33)
215.36(202.44-226.45)
99th % (90% B.I.)**
260.79*(260. 17-292.51)
336.88*(327.00-402.94)
400.24*(300.80-570.96)
335.94*(31 6.49-437. 11)
Both Sexes
Age Sample Size
14 and Younger 887
15-44 686
45 and Older 1,002
All Ages 2,575
Mean (90% C.I.)
36.80(32.53-41.06)
61.28(56.39-66.17)
57.30(51.90-62.70)
56.27 (52.54-60.00)
Median (90% B.I.
14.79(11.06-18.91)
29.81 (24.74-37.85)
35.43(31.11-38.41)
28.93(25.81-32.07)
)** 90th % (90% B.I.)**
103.07(75.54-120.68)
157.82 (150.25-163.50)
141.05(127.55-150.95)
145.26(138.59-151.33)
95th % (90% B.I.)**
146.79(114.76-167.36)
217.05(181.83-253.20)
182.46(170.54-200.13)
188.76(178.49-211.89)
99th % (90% B.I.)**
260.02*(250. 16-292.51)
342.58*(321. 14-484.35)
306.92*(261 .82-345.48)
332.92(308.47-361.25)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-40
-------
SECTION 4.2.1.1 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (grams/person/day)
Marine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
670
412
588
1,670
Mean (90% C.I.)
48.72 (43.72-53.71)
70.97(66.21-75.72)
82.26(75.92-88.59)
72.22 (68.59-75.84)
Median (90% B.I
36.29 (29.92-45.06)
55.93(51.86-57.18)
63.82 (58.46-70.73)
56.09(55.81-56.32)
.)** 90th % (90% B.I.)**
98.09(93.29-112.63)
158.48(128.00-170.79)
153.34(140.06-166.08)
146.33(140.30-158.69)
95th % (90% B.I.)**
135.87(112.63-162.20)
181.47(167.42-202.79)
203.45(181.17-252.47)
181.64(168.96-201.62)
99th % (90% B.I.)**
196.22*(162 .20-238.40)
286.72*(234.64-293.16)
362.33*(275.42-485.38)
286.81*(269.49-293.16)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
677
412
623
1,712
Mean (90% C.I.)
59.48(51.26-67.69)
99.08(91.26-106.91)
89.98 (84.92-95.05)
88.69 (83.67-93.71)
Median (90% B.I,
40.37 (35.36-48.55)
79.57 (76.45-90.00)
75.01 (72.67-78.60)
71.39(62.92-73.15)
.)** 90th % (90% B.I.)**
144.55(113.29-168.71)
186.07(174.69-199.50)
179.83(167.32-199.97)
178.20(170.00-181.17)
95th % (90% B.I.)**
168.78(167.02-227.21)
232.50(214.04-254.42)
224.37(207.17-280.13)
226.11 (214.35-232.65)
99th % (90% B.I.)**
265.1 1 "(170.00-291. 59)
403.84*(321. 46-407. 15)
306.30*(292.54-380.91)
354.15*(315.31-403.58)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
1,347
824
1,211
3,382
Mean (90% C.I.)
54.14(48.36-59.92)
84.95 (79.50-90.40)
85.82(81.47-90.18)
80.19(76.59-83.79)
Median (90% B.I,
38.47 (34.76-42.24)
63.27 (56.71-72.90)
71.38(66.52-72.90)
58.59 (56.32-62.80)
.)** 90th % (90% B.I.)**
119.13(112.28-144.79)
172.00(168.76-179.57)
168.44(158.69-181.17)
168.88(165.63-168.95)
95th % (90% B.I.)**
162.27(141.90-168.71)
213.65(194.27-229.70)
218.69(207.30-229.77)
207.57(197.01-214.35)
99th % (90% B.I.)**
238.23*(218.95-269.35)
343.65*(304.86-404.24)
320.12*(299. 19-485.38)
310.19(299.19-383.53)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-41
-------
SECTION 4.2.1.1 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (grams/person/day)
All Fish: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
836
554
751
2,141
Mean (90% C.I.)
54.15(49.26-59.04)
82.50 (74.78-90.23)
90.52 (85.32-95.72)
81.48(77.30-85.66)
Median (90% B.I,
42.09 (36.29-46.93)
57.45 (56.32-62.97)
72.78 (67.53-76.44)
59.34 (56.32-62.93)
.)** 90th % (90% B.I.)**
112.47(97.15-136.87)
170.78(150.99-184.73)
170.51 (158.69-181.69)
163.55(151.26-170.95)
95th % (90% B.I.)**
155.41 (128.45-162.20)
221.67(197.85-260.17)
219.81 (197.01-242.53)
208.19(193.84-238.40)
99th % (90% B.I.)**
237.49*(1 97.85-285.60)
336.48*(294.34-345.23)
325.95*(308.47-612.93)
327.02 (285.60-359.57)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
836
565
849
2,250
Mean (90% C.I.)
69.09(61.89-76.29)
111.90(105.96-117.85)
106.50(101.50-111.49)
102.92 (99.01-106.83)
Median (90% B.I,
48.44 (43.66-52.87)
90.69 (84.35-97.38)
85.45 (84.35-94.47)
82.12(77.19-86.23)
.)** 90th % (90% B.I.)**
156.98(136.09-168.79)
210.56(194.95-242.46)
210.31 (193.29-229.80)
206.03(192.68-218.95)
95th % (90% B.I.)**
227.46(168.71-260.17)
296.12(249.68-316.49)
271.07(241.44-292.54)
261.97(251.30-285.77)
99th % (90% B.I.)**
275.95*(269.35-292.51)
427.92*(403.58-465.59)
392.54*(330.59-535.45)
404.08(380.91-428.04)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
1,672
1,119
1,600
4,391
Mean (90% C.I.)
61.70(56.57-66.84)
97.24(92.11-102.38)
98.12(93.61-102.63)
92.02 (88.54-95.51)
Median (90% B.I,
44.48 (42.18-46.93)
73.82 (66.40-79.59)
79.39 (76.44-83.74)
70.98 (66.40-74.64)
.)** 90th % (90% B.I.)**
138.41 (125.08-150.10)
195.07(183.20-205.95)
186.95(184.06-197.85)
184.46(179.57-194.85)
95th % (90% B.I.)**
168.65(162.40-232.77)
255.98(240.15-283.89)
248.49(238.00-260.17)
249.25 (234.29-259.77)
99th % (90% B.I.)**
271 .43*(260.1 7-291. 59)
404.02*(352.42-450.40)
381.40(330.59-412.99)
379.04(340.20-412.99)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-42
-------
SECTION 4.2.1.1 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish
Individuals of Age 18 and Older
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
n= 1,633
N= 33,019,160
Marine
n= 1,978
N = 40,065,285
All Fish
n = 2,634
N= 53,194,164
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
59.15
32.12
150.15
201.00
338.21*
85.09
67.98
168.94
214.08
337.15*
97.56
77.60
191.75
253.16
399.45
Lower Bound
54.88
28.37
141.84
181.93
308.47*
81.32
58.46
168.94
195.88
306.41*
93.70
74.18
184.73
243.60
359.13
Upper Bound
63.41
37.38
154.17
216.63
345.23*
88.87
72.90
174.57
227.17
380.91*
101.43
81.91
197.92
261.78
407.15
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
n = sample size, N = population size
Estimates are projected from the sample to the population of consumers only of age 18 and older, using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-43
-------
SECTION 4.2.1.1 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (grams/person/day)
Children Ages 3-17 by Fine Age Categories
Freshwater/Estuarine
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
442
147
107
28
Mean (90% C.I.)
27.13(23.16-31.10)
43.49 (31 .78-55.20)
48.97 (39.40-58.54)
75.80*(58.87-92.72)
Median (90% B.I.)**
10.14(8.23-11.91)
14.75(10.44-28.00)
28.84 (20.59-38.36)
38.57*(26.41-81.75)
90th % (90% B.I.)**
72.57 (65.00-79.00)
121.60*(82.48-187.27)
126.57*(1 03.91 -148.36)
158.53*(151.07-171.03)
95th % (90% B.I.)**
95.63(87.22-109.56)
186.72*(114.76-260.17)
149.90*(134.56-192.68)
167.82*(1 58.78-484.35)
99th % (90% B.I.)**
158.99*(136.09-260.17)
260.41*(172.07-261.29)
307.10*(192.68-384.30)
371.61*(171.03-484.35)
Marine
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
682
217
122
37
Mean (90% C.I.)
44.51 (40.57-48.45)
59.37(52.62-66.13)
72.42 (59.92-84.92)
96.86*(65.27-128.45)
Median (90% B.I.)**
29.64 (28.33-33.39)
47.97 (42.09-52.40)
55.28 (46.93-62.79)
53.97*(35.82-99.24)
90th % (90% B.I.)**
90.64(84.27-104.80)
128.69(111.61-158.44)
165.26*(157.56-202.79)
21 8.89*(1 79.57-237.78)
95th % (90% B.I.)**
119.10(101.99-142.83)
159.24*(134.93-218.95)
203.55*(168.79-227.21)
237.47*(1 79.57-292.54)
99th % (90% B.I.)**
227.60*(168.71-292.54)
242.54*(218.95-291.59)
245.55*(2 13.57-268.56)
365.29*(229.84-428.04)
All Fish
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
834
270
172
52
Mean (90% C.I.)
50.15(46.29-54.02)
70.62 (63.80-77.44)
79.55 (70.44-88.66)
104.06*(74.99-133.13)
Median (90% B.I.)**
37.75 (33.53-40.00)
53.34 (47.54-56.32)
55.39 (50.24-62.33)
66.79(57.00-117.03)
90th % (90% B.I.)**
103.14(94.54-124.92)
154.67(130.01-183.22)
167.13*(154.04-192.68)
200.48*(1 67.42 -2 42.46)
95th % (90% B.I.)**
133.87(120.68-151.83)
218.16*(197.85-261.29)
208.78*(205.89-256.95)
241.88*(215.72-484.35)
99th % (90% B.I.)**
259.99*(1 95.32-293.29)
280.92*(260. 17-291 .59)
285.18*(263.84-327.00)
450.96*(292.54-484.35)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-44
-------
SECTION 4.2.1.2 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Freshwater/Estuarine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
410
315
432
1,157
Mean (90% C.I.)
1,198.44(1,029.46-1,367.41)
872.32(712.96-1,031.69)
735.62 (658.13-813.10)
859.18(775.50-942.86)
Median (90% B.I.)**
513.44(407.69-685.74)
416.93(387.87-490.52)
415.79(374.73-485.66)
429.00 (396.74-490.47)
90th % (90% B.I.)**
3,166.98 (2,626.07-3,601.32)
2,107.98 (1,776.96-2,483.67)
1,942.58(1,802.71-2,128.01)
2,151.45 (1,940.93-2,475.59)
95th % (90% B.I.)**
4,928.91 (3,601.32-6,562.71)
3,152.59*(2,483.67-4,066.39)
2,486.69 (2,249.20-2,705.64)
3,003.95 (2,601.67-3,367.84)
99th % (90% B.I.)**
9,105.83*(6,874.76-10,966.71)
5,738.45*(4,584.42-15,930.28)
3,169.33*(3,027.39-7,077.61)
6,101 .69*(5,475.07-7,077.61)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
419
358
548
1,325
Sample Size
829
673
980
2,482
Mean (90% C.I.)
1,299.30(1,106.19-1,492.41)
840.99(750.81-931.18)
781.71 (701.39-862.04)
881.86(813.96-949.76)
Mean (90% C.I.)
1,251.41 (1,135.42-1,367.40)
855.40(778.21-932.60)
758.87 (694.04-823.70)
870.89(816.01-925.77)
Median (90% B.I.)**
608.65(422.96-740.16)
441.06(364.85-562.06)
509.13(475.67-541.73)
491.65(433.51-535.87)
Both
Median (90% B.I.)**
555.49 (459.36-657.68)
425.35 (364.26-490.58)
473.38 (406.66-500.91)
463.50 (416.35-498.58)
90th % (90% B.I.)**
3,556.09 (3,068.02-3,829.70)
2,182.03 (2,057.21-2,370.90)
1 ,804.23 (1 ,695.92-1 ,902.54)
2,148.19(2,044.50-2,317.70)
Sexes
90th % (90% B.I.)**
3,456.18 (3,136.39-3,596.68)
2,136.28 (2,057.21-2,370.90)
1,895.84(1,739.07-1,982.67)
2,152.09 (2,063.06-2,294.85)
95th % (90% B.I.)**
4,494.57 (3,829.70-4,981.50)
2,819.26*(2,539.40-3,241.25)
2,511.48(2,174.82-2,652.33)
3,020.89 (2,866.67-3,241.25)
95th % (90% B.I.)**
4,680.61 (4,083.61-5,246.70)
3,071 .35 (2,675.46-3,477.96)
2,511.95(2,261.55-2,705.64)
3,019.08 (2,923.74-3,100.95)
99th % (90% B.I.)**
8,713.70*(6,265.91-1 1,276.48)
4,379.23*(4,056.85-4,930.76)
4,81 1 J9*(4,035.58-6,986.79)
5,332.50*(4,548.33-6,775.26)
99th % (90% B.I.)**
8,792.31*(7,360.66-10,966.71)
5,794.98*(4,066.39-6,095.56)
4,261 .24*(3,1 17.31-6,418.71)
5,839.47 (4,926.18-7,077.61)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-45
-------
SECTION 4.2.1.2 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Marine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
629
403
568
1,600
Mean (90% C.I.)
1,987.63(1,827.27-2,147.99)
1,147.44(1,061.13-1,233.75)
1,259.40(1,159.06-1,359.75)
1,322.59(1,260.31-1,384.88)
Median (90% B.I.)**
90th % (90% B.I.)**
1,431.05 (1,300.95-1,555.93) 4,377.73 (3,926.65-4,962.43)
888.29 (768.24-975.32)
954.79(873.25-1,016.78)
977.70(940.93-1,038.55)
2,403.82 (2,013.87-2,660.31)
2,430.20 (2,258.11-2,627.00)
2,680.05 (2,477.32-2,977.24)
95th % (90% B.I.)**
5,766.68 (5,041.30-6,519.25)
3,150.91 (2,620.61-3,325.39)
3,273.58 (2,699.23-4,029.12)
3,644.19 (3,381.35-4,304.62)
99th % (90% B.I.)**
8,184.79*(6,907.39-8,842.35)
4,773.68*(4,523.14-5,509.60)
5,798. 13*(5,365.37-9,296.60)
5,895.13*(5,750.10-6,956.17)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
643
409
621
1,673
Sample Size
1,272
812
1,189
3,273
Mean (90% C.I.)
2,084.20(1,842.29-2,326.11)
1,241.82(1,151.05-1,332.59)
1,128.80(1,062.87-1,194.73)
1,337.29(1,266.51-1,408.08)
Mean (90% C.I.)
2,037.18(1,879.79-2,194.56)
1,194.89(1,127.18-1,262.61)
1,198.12(1,135.01-1,261.23)
1,329.86(1,277.84-1,381.88)
Median (90% B.I.)**
1,449.68(1,257.25-1,683.82)
992.06(917.52-1,152.36)
938.80 (890.02-978.65)
994.75 (947.76-1 ,050.95)
Both
Median (90% B.I.)**
1,448.87(1,341.00-1,654.14)
940.26(883.54-1,004.32)
947.66(921.51-982.48)
991.89(952.52-1,024.87)
90th % (90% B.I.)**
4,734.23 (3,910.58-5,307.31)
2,448.26 (2,349.12-2,773.24)
2,294.27 (2,106.03-2,452.29)
2,744.91 (2,513.27-2,858.44)
Sexes
90th % (90% B.I.)**
4,646.42 (4,212.98-4,892.45)
2,441.99(2,349.12-2,660.31)
2,394.25 (2,205.30-2,534.21)
2,709.56 (2,617.80-2,869.67)
95th % (90% B.I.)**
5,490.19 (4,943.76-6,627.50)
2,985.42 (2,869.67-3,265.47)
2,941.85 (2,808.98-3,525.62)
3,636.22 (3,449.51-3,921.67)
95th % (90% B.I.)**
5,664.47 (5,383.65-6,092.84)
3,045.63 (2,856.16-3,308.73)
3,100.21 (2,933.12-3,500.41)
3,637.08 (3,544.31-3,926.65)
99th % (90% B.I.)**
9,003.82*(7,431. 95-10,962. 13)
4,674.21*(3,637.14-5,926.27)
4,622. 17*(4,093.76-4,936.14)
5,907.67*(5,358.62 -6,365.78)
99th % (90% B.I.)**
8,610.50*(7,754.74-9, 183.86)
4,816.60*(3,932.38-5,237.86)
5,436.20*(4,654.51 -7,504.30)
5,909.76 (5,646.36-6,710.71)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-46
-------
SECTION 4.2.1.2 TABLES. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
All Fish: Age by Gender and All Individuals
Females
Age Sample Size
14 and Younger
15-44
45 and Older
All Ages
779
541
725
2,045
Mean (90% C.I.)
2,182.90 (2,021 .34-2,344.46)
1,317.33(1,184.07-1,450.59)
1 ,379.70 (1 ,298.99-1 ,460.40)
1,469.33(1,399.84-1,538.81)
Median (90% B.I.)**
1,576.50(1,445.19-1,720.18)
932.29(847.72-979.18)
1,059.86(982.31-1,143.05)
1,057.04(1,000.34-1,112.10)
90th % (90% B.I.)**
4,786.46 (4,421.65-5,137.94)
2,635.97 (2,385.06-3,051.31)
2,639.12 (2,405.80-2,950.04)
3,007.80 (2,752.35-3,168.57)
95th % (90% B.I.)**
6,217.80 (5,766.06-6,737.72)
3,610.69 (3,225.49-4,584.42)
3,560.24 (3,007.99-3,967.10)
4,087.82 (3,649.24-4,544.15)
99th % (90% B.I.)**
10,394.59*(8,679.92-10,966.71)
5,712.40*(4,952.21-5,849.33)
5,929.1 7*(5,451. 90-9,904.96)
7,073.55(6,519.25-8,761.14)
Males
Age Sample Size
14 and Younger
15-44
45 and Older
All Ages
Age
14 and Younger
15-44
45 and Older
All Ages
788
561
842
2,191
Sample Size
1,567
1,102
1,567
4,236
Mean (90% C.I.)
2,354.71 (2,164.18-2,545.25)
1,408.52(1,338.83-1,478.22)
1,311.44(1,249.74-1,373.14)
1,518.10(1,460.86-1,575.34)
Mean (90% C.I.)
2,271.12(2,130.25-2,411.99)
1,363.41 (1,291.85-1,434.97)
1 ,346.73 (1 ,287.60-1 ,405.86)
1 ,493.60 (1 ,439.55-1 ,547.65)
Median (90% B.I.)**
1,707.98(1,513.87-1,993.25)
1,135.77(1,102.02-1,228.10)
1,058.58(1,008.25-1,122.01)
1,170.99(1,078.58-1,250.44)
Both
Median (90% B.I.)**
1,640.67(1,550.53-1,739.13)
1,043.59(953.62-1,127.66)
1,060.64(1,009.41-1,091.61)
1,113.20(1,067.18-1,184.81)
90th % (90% B.I.)**
5,096.68 (4,680.48-5,534.80)
2,769.98 (2,570.03-3,241.25)
2,563.75 (2,501.12-2,800.60)
3,042.73 (2,866.85-3,159.49)
Sexes
90th % (90% B.I.)**
4,958.73 (4,647.37-5,449.55)
2,727.87 (2,570.03-2,973.82)
2,618.62 (2,545.79-2,752.35)
3,020.64 (2,940.55-3,082.23)
95th % (90% B.I.)**
6,711.74(6,145.94-7,431.95)
3,489.58 (3,091.84-3,725.48)
3,133.29 (3,050.32-3,584.00)
4,029.49 (3,779.02-4,476.97)
95th % (90% B.I.)**
6,530.88 (5,886.75-6,928.65)
3,583.16 (3,274.92-3,998.85)
3,265.20 (3,115.31-3,569.29)
4,054.61 (3,815.79-4,218.15)
99th % (90% B.I.)**
9,181 .61*(8,816.19-1 1 ,276.48)
5,61 1.79*(5, 163.35-5,926.27)
4,934.94*(4,548.33-6,986.79)
6,735.90 (6,095.56-7,117.32)
99th % (90% B.I.)**
10,389.18*(8,981 .50-10,966.71)
5,693.65*(4,987.05-5,849.33)
5,806.67 (5,073.18-6,986.79)
6,920.37 (6,465.82-7,526.61)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-47
-------
SECTION 4.2.1.2 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish
Individuals of Age 18 and Older
Milligrams/kilogram of body weight/day
90%lnterval**
Habitat
Freshwater/Estuarine
n= 1,599
N = 32,354,879
Marine
n= 1,944
N = 39,352,645
All Fish
n = 2,585
N = 52,216,332
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
804.50
434.51
2,025.26
2,679.23
4,930.12*
1,187.38
944.70
2,385.90
2,997.94
4,961.42*
1,349.38
1,052.01
2,641.38
3,492.78
5,707.99
Lower Bound
748.41
397.31
1,887.67
2,539.40
4,284.76*
1,136.88
889.41
2,264.99
2,907.24
4,523.14*
1,297.33
994.07
2,539.40
3,257.89
5,084.85
Upper Bound
860.59
490.58
2,071.95
2,947.03
5,849.33*
1,237.89
981.24
2,450.37
3,190.81
5,509.60*
1,401.44
1,118.64
2,773.24
3,627.56
5,926.27
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
n = sample size, N = population size
Estimates are projected from the sample to the population of consumers only of age 18 and older, using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) 757 individuals did not report body weight. They represent 6,314,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-48
-------
SECTION 4.2.1.2 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Children Ages 3-17 by Fine Age Categories
Freshwater/Estuarine
Age Sample Size
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
416
132
101
28
Mean (90% C.I.)
1,531.79(1,320.41-1,743.17)
1,296.06(1,003.82-1,588.31)
868.80(724.60-1,013.01)
1 ,063.48*(781 .00-1 ,345.96)
Median (90% B.I.)**
564.43(480.81-632.57)
546.20 (299.06-803.64)
490.55 (405.34-703.33)
454.29*(433.07-759.50)
90th% (90% B.I.)**
4,306.98 (3,472.32-4,623.77)
3,452.82*(2,626.07-4,670.83)
2,029.63*(1 ,628.49-2,104.22)
2,293. 14*(2,095.66-2,577.14)
95th% (90% B.I.)**
5,257.18 (4,926.18-5,745.90)
4,674.91*(3,458.66-8,816.19)
3, 162.00*(2, 104.22-3,601 .32)
2,505.30*(2,095.66-6,465.82)
99th% (90% B.I.)**
1 0,643.97*(9,083.35-1 2 ,734.50)
8,314.22*(4,683.60-9,171.80)
4,664.75*(3,596.68-7,360.66)
5,066.52*(2,294.85-6,465.82)
Marine
Age Sample Size
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
640
203
120
37
Mean (90% C.I.)
2,492.07 (2,274.68-2,709.45)
2,120.36 (1,879.96-2,360.76)
1 ,426.94 (1 ,202.89-1 ,650.99)
1 ,533.58*(1 ,063.26-2,003.89)
Median (90% B.I.)**
1,721.85(1,604.38-1,885.68)
1,647.78(1,478.99-1,947.20)
954.61 (809.81-1,280.80)
959.91 '(526.03-1 ,701 .36)
90th% (90% B.I.)**
5,302.52 (4,873.35-5,929.75)
4,950.01 (4,042.80-5,383.65)
2,971 .34*(2,858.44-3,741 .06)
3,601 .82*(2,973.82-4,684.63)
95th% (90% B.I.)**
6,761.76 (6,097.30-7,167.88)
5,81 7.48*(5,332.97-6,596.20)
4,278.1 1 '(3,026.04-4,766.31)
4,475.06*(3,068.24-4,684.63)
99th% (90% B.I.)**
1 1 ,456.59*(7,431 .95-14,391 .19)
8,091 .58*(6,145.94-9,183.86)
5,2 1 4.45*(4,647.37-5,646.36)
4,981 .66*(3,467.05-5,237.86)
All Fish
Age Sample Size
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
779
250
164
52
Mean (90% C.I.)
2,828.41 (2,607.78-3,049.04)
2,375.18(2,198.95-2,551.41)
1,532.86(1,384.02-1,681.70)
1 ,578.43*(1 ,187.43-1 ,969.43)
Median (90% B.I.)**
2,106.04 (2,044.93-2,415.76)
1,716.93(1,555.93-1,974.85)
1,103.82(956.22-1,257.25)
1,053.60(750.31-1,821.59)
90th% (90% B.I.)**
5,734.22 (5,267.95-6,706.30)
5,135.00 (4,683.60-5,816.44)
3,206.59*(2,944.56-3,484.55)
3,468.1 1*(2,675.66-4,751. 51)
95th% (90% B.I.)**
7,422.36 (6,907.39-8,392.77)
6,561 .08*(5,404.09-8,816.19)
3,924.64*(3,484.55-4,763.69)
4,504.25*(3,708.72-6,465.82)
99th% (90% B.I.)**
13,829.32*(1 1 ,349.28-14,391 .19)
9,1 79.1 1*(8,129.96-10,484.62)
5,624.03*(4,763.69-6,928.65)
5,737.64*(4,751 .51-6,465.82)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-49
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SECTION 4.2.2 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish
Alternate Habitat
Grams/person/day
90%lnterval**
Habitat
Freshwater
n= 1,093
N = 14,862,705
Estuarine/Marine
n = 4,352
N = 64,403,857
All Fish
n= 4,391
N= 65,139,471
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
29.46
2.39
85.47
128.92
277.10*
86.98
65.01
173.93
228.13
351.61
92.02
70.98
184.46
249.25
379.04
Lower Bound
25.18
1.87
75.05
119.00
201.41*
83.63
60.92
170.50
210.02
306.41
88.54
66.40
179.57
234.29
340.20
Upper Bound
33.74
2.67
116.98
151.26
308.47*
90.33
68.43
181.69
249.53
403.91
95.51
74.64
194.85
259.77
412.99
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
n = sample size, N = population size
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the
United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-50
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5. "UNCOOKED" FISH CONSUMPTION ESTIMATES
This section presents tabulated daily average "uncooked" fish consumption estimates and
augments these estimates with selected graphical presentations of the data. Estimates and
graphics are organized in subsections. This preface to the subsections delineates the
organization of the section.
Tables and figures are first organized by estimates for the U.S. population (Section 5.1) or
"consumers only" (Section 5.2). For the U.S. population, daily average "uncooked" fish
consumption was estimated for:
•• finfish and shellfish (grams/person/day),
•• finfish and shellfish (milligrams/kilogram of body weight/day),
•• finfish (grams/person/day),
•• shellfish (grams/person/day),
•• low-income individuals (grams/person/day),
•• alternate habitat (grams/person/day), and
•• mean consumption by species within habitat (grams/person/day).
For "consumers only," estimates were calculated for:
•• finfish and shellfish (grams/person/day),
•• finfish and shellfish (milligrams/kilogram of body weight/day), and
•• alternate habitat (grams/person/day).
The tables list estimates of the mean, median, 90th percentile, 95th percentile, and 99th
percentile empirical daily average per capita consumption and 90-percent intervals about each
estimate. These estimates used survey weights to project data from the USDA's combined
1994-1996 and 1998 CSFII to daily average per capita consumption by the U.S. population.
Estimates project consumption from a combined sample of 20,607 individuals to a population of
261,897,236. Subpopulation sample sizes and the projected subpopulation sizes are included
on tables, where appropriate.
When estimates are presented according to age and gender, the age categories are (1) 14
years of age and younger, (2) 15 to 44, and (3) 45 years of age and older. For women, 15 to 44
years approximates the childbearing years. Estimates for the subpopulation of individuals 18
and older describe fish consumption by adults. These estimates project consumption from a
combined sample of 9,596 individuals 18 years of age and older to a population of 190,930,779.
Estimates are also provided by fine age categories for children ages 3 to 17. The age
categories for these tables are (1) ages 3 to 5, (2) ages 6 to 10, (3) ages 11 to 15, and (4) ages
16 to 17. The combined 1994-96, 1998 CSFII contains 7,429 children ages 3 to 17, with a total
projected sample weight of 58,923,560.
Estimates for "consumers only" are based on CSFII respondents who reported
consumption of fish on at least one of the two days. Daily average estimates for "consumers
5-1
-------
only," as described in Section 3, are determined across the number of days for which fish
consumption was reported.
Low-income is defined in the CSFII as those individuals with gross household incomes at
or below 130 percent of the federal poverty threshold. A combined sample of 5,866 individuals
in the 1994-1996, 1989 CSFII projects to a low-income population of 50,196,483.
Subsections 5.1.5 and 5.2.2 provide estimates according to the alternate habitat
assignments of freshwater, estuarine/marine, and all fish. The habitat aggregation in this
subsection differs from the habitat categories of freshwater/estuarine and marine. The
freshwater/estuarine combination applies to all subsections except Subsections 5.1.5 and 5.2.2.
Notice that the "All Fish" estimates in Subsection 5.1.5 match the corresponding "All Fish"
estimates in other subsections. For example, the "All Fish" Finfish consumption estimates listed
in Table 5.1.5.1 are the same as those listed as "All Fish" in the Finfish subsection. In other
words, "All Fish" estimates are calculated across fish habitat type.
Finally, Subsection 5.1.6 lists mean consumption by species for various subpopulations.
Interval estimates are not provided. Estimates are listed by habitat in descending order. The
five decimal places recorded do not imply significant digits, but rather are included to illustrate
those species consumed by various subpopulations.
5-2
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SECTION 5.1.1.1 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish (grams/person/day)
Freshwater/Estuarine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,182
2,332
2,654
10,168
Mean (90% C.I.)
2.29 (1 .78-2.80)
5.78 (4.62-6.93)
6.37 (5.32-7.42)
5.23 (4.52-5.94)
90th % (90% B.I.)**
0.00 (0.00-0.22)
6.31 (4.66-11.41)
17.65(8.94-23.63)
7.29(3.80-11.91)
95th % (90% B.I.)**
13.08(9.86-16.43)
32.37 (27.73-38.04)
44.88(37.41-55.41)
31.86(28.30-37.41)
99th % (90% B.I.)**
58.83 (45.78-86.37)
109.79(100.38-154.49)
108.80(95.36-123.85)
102.11 (95.52-114.02)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,277
2,382
2,780
10,439
Mean (90% C.I.)
2.99 (2.32-3.66)
7.86 (6.67-9.05)
10.17(8.61-11.73)
7.42 (6.57-8.27)
90th % (90% B.I.)**
0.00(0.00-0.18)
15.63(13.16-19.78)
32.47 (27.30-37.22)
14.63(12.58-17.68)
95th % (90% B.I.)**
13.48(10.20-17.00)
49.65 (45.72-66.36)
73.52 (66.22-77.07)
49.27 (45.63-53.23)
99th % (90% B.I.)**
79.03 (55.23-97.86)
151.19(126.38-183.38)
165.92(147.73-190.72)
147.82(132.31-183.38)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
1 0,459
4,714
5,434
20,607
Mean (90% C.I.)
2.64 (2.20-3.08)
6.82(6.02-7.61)
8.11 (7.07-9.15)
6.30 (5.72-6.88)
90th % (90% B.I.)**
0.00 (0.00-0.00)
13.04(8.62-15.56)
24.84(18.84-28.63)
11.65(8.39-13.69)
95th % (90% B.I.)**
13.10(11.91-14.81)
43.58 (37.82-47.42)
56.53 (48.93-69.65)
41 .08 (37.85-43.67)
99th % (90% B.I.)**
73.70 (51 .47-86.37)
135.88(120.95-167.02)
144.31 (121.73-156.84)
123.94(114.02-138.83)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-3
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SECTION 5.1.1.1 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish (grams/person/day)
Marine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,182
2,332
2,654
10,168
Mean (90% C.I.)
5.21 (4.45-5.96)
8.95(7.83-10.08)
13.71 (12.03-15.38)
9.75(8.91-10.59)
90th % (90% B.I.)**
18.84(13.49-21.91)
37.51 (30.97-37.85)
51 .43 (49.00-55.44)
37.79(37.34-40.21)
95th % (90% B.I.)**
40.12(37.85-47.68)
61.69(55.77-71.16)
80.35 (76.85-82.55)
64.66(59.15-67.73)
99th % (90% B.I.)**
81.31 (67.01-98.39)
120.58(116.48-132.54)
155.57(148.67-179.23)
128.54(119.43-142.93)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,277
2,382
2,780
10,439
Mean (90% C.I.)
5.95(4.91-7.00)
12.00(10.47-13.52)
14.98(13.32-16.65)
11.46(10.40-12.51)
90th % (90% B.I.)**
16.98(13.03-21.44)
41.71 (37.84-56.25)
57.98 (53.49-68.27)
41 .28 (37.84-49.65)
95th % (90% B.I.)**
39.66 (35.85-41 .07)
90.15(75.71-106.67)
90.73 (85.37-97.30)
82.94(75.71-96.79)
99th % (90% B.I.)**
113.31 (106.25-140.30)
151.51 (134.91-192.53)
168.76(157.10-186.87)
152.33(136.64-166.90)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
1 0,459
4,714
5,434
20,607
Mean (90% C.I.)
5.59 (4.86-6.33)
10.48(9.36-11.61)
14.29(12.96-15.62)
10.58(9.80-11.36)
90th % (90% B.I.)**
18.66(16.09-19.72)
37.85(37.51-41.28)
55.70(53.13-57.88)
38.42 (37.80-40.56)
95th % (90% B.I.)**
40.20 (39.57-40.42)
75.25 (67.25-83.45)
83.43 (80.68-85.77)
74.89 (69.88-75.60)
99th % (90% B.I.)**
103.42(82.61-123.54)
137.12(121.99-151.03)
165.98(155.52-178.04)
139.23(131.25-148.28)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-4
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SECTION 5.1.1.1 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish (grams/person/day)
All Fish: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,182
2,332
2,654
10,168
Mean (90% C.I.)
7.50 (6.45-8.54)
14.73(12.95-16.52)
20.08(17.92-22.24)
14.98(13.71-16.24)
90th % (90% B.I.)**
28.50 (25.39-34.00)
53.62 (46.56-58.78)
73.43(67.67-77.31)
56.17(50.98-59.21)
95th % (90% B.I.)**
55.23(49.00-59.15)
85.18(78.30-94.63)
104.04(96.73-112.07)
86.33(81.16-93.24)
99th % (90% B.I.)**
103.90(95.07-126.23)
189.90(165.08-197.09)
213.65(190.12-221.61)
185.73(162.57-197.20)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
5,277
2,382
2,780
10,439
Mean (90% C.I.)
8.95(7.64-10.25)
19.86(17.99-21.72)
25.15(23.01-27.29)
18.87(17.67-20.08)
90th % (90% B.I.)**
31.46(24.55-37.51)
76.98 (65.79-88.79)
89.74 (86.46-94.23)
73.51 (66.56-80.51)
95th % (90% B.I.)**
56.45 (49.00-69.88)
118.58(110.69-127.12)
130.67(125.81-135.54)
113.39(110.69-118.58)
99th % (90% B.I.)**
165.24(141.61-177.44)
242.66 (224.34-254.85)
226.52 (207.29-278.29)
21 9.30 (204.75-236.47)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
10,459
4,714
5,434
20,607
Mean (90% C.I.)
8.23(7.29-9.18)
17.30(15.94-18.66)
22.40(20.68-24.12)
16.88(15.89-17.87)
90th % (90% B.I.)**
29.04 (27.62-32.63)
64.57(57.00-73.51)
80.59 (75.02-85.26)
63.46(59.46-66.15)
95th % (90% B.I.)**
56.29(52.19-56.73)
107.74(99.24-113.56)
115.26(111.65-122.21)
102.29(97.85-107.63)
99th % (90% B.I.)**
127.15(118.19-149.52)
211.26(197.09-242.30)
215.74(208.28-227.62)
198.16(190.72-208.77)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-5
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SECTION 5.1.1.1 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish
Individuals of Age 18 and Older
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
7.50
0.00
17.37
49.59
143.35
12.41
0.00
48.92
80.68
150.77
19.91
0.00
74.79
111.35
215.70
Lower Bound
6.75
0.00
14.32
46.87
125.27
11.46
0.00
47.10
77.77
139.66
18.69
0.00
71.72
110.03
197.09
Upper Bound
8.25
0.00
21.58
55.41
156.84
13.37
0.00
51.17
83.45
164.34
21.13
0.00
75.71
114.02
228.53
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of
age 18 and older using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the
recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-6
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SECTION 5.1.1.1 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish (grams/person/day)
Children Ages 3-17 by Fine Age Categories
Freshwater/Estuarine
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
4,391
1,670
1,005
363
Mean (90% C.I.)
2.19(1.80-2.58)
2.99(1.90-4.08)
4.31 (3.21-5.41)
4.55(2.18-6.92)
90th % (90% B.I.)**
0.05(0.00-1.53)
0.00 (0.00-0.52)
2.33 (0.08-7.66)
0.00(0.00-1.85)
95th % (90% B.I.)**
12.17(10.26-14.05)
13.06(4.77-20.11)
25.77 (20.97-28.92)
19.32*(13.30-36.75)
99th % (90% B.I.)**
52.46(45.57-61.53)
78.49*(63.77-1 10.53)
94.82*(83. 12-109.45)
109.18*(57.73-154.49)
Marine
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
4,391
1,670
1,005
363
Mean (90% C.I.)
5.51 (4.80-6.23)
5.55 (4.57-6.53)
7.64 (5.86-9.43)
6.06 (3.70-8.41)
90th % (90% B.I.)**
19.75(16.55-23.13)
18.90(14.20-24.33)
25.26(16.38-34.54)
0.00 (0.00-9.26)
95th % (90% B.I.)**
39.43(37.68-41.37)
38.42(37.85-41.64)
56.48 (45.33-67.07)
29.46*(1 1.63-90.66)
99th % (90% B.I.)**
82.27(73.00-95.44)
99.78*(62.82-111.35)
131.76*(110.34-148.67)
135.63*(92.00-177.12)
All Fish
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
4,391
1,670
1,005
363
Mean (90% C.I.)
7.70 (6.85-8.56)
8.54(7.06-10.01)
11.95(9.67-14.23)
10.61 (7.00-14.21)
90th % (90% B.I.)**
32.56(27.62-34.00)
32.62 (27.04-37.85)
43.42 (36.73-50.77)
29.33 (9.38-48.66)
95th % (90% B.I.)**
51 .00 (46.26-56.67)
56.40 (49.59-69.83)
87.36(69.56-102.56)
83.53*(42.30-1 14.49)
99th % (90% B.I.)**
100.54(89.06-111.35)
144.37*(1 17.42-1 83.38)
170.67*(1 47.90-1 76.75)
192.54*(120.51-265.98)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 7,429 individuals to the U.S. population of 58,923,560 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-7
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01
00
Section 5.1.1.1 Figure 1. Histograms of Uncooked Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish
200
ISO
100
50
>0 10 20 30 40
70 80 90 WO >100 220 340 460 580
Finfish and Shellfish Consumed (grams/person/day)
Marine Finfish and Shellfish
200
ISO
100
so
10
40 50 60 70
]DO >100 220 340 480 580 700
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
250
200
150
•=• 100
50
>0 10 20 30 40 50 60 70 60 90 100 >1DO 220
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Persons reporting zero consumption
Persons reporting > zero consumption
-------
01
CD
Section 5.1.1.1 Figure 2. Cumulative Distributions of Uncooked Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish
1UO
90
80
70
60
50
40
30
20
ID
0
^ —
f
90
60
x-"~""
/
/
/
0 100 200 300 400 500 600
100 200 300 400 500
Finflsh and Shellfish Consumed (grams/person/day)
Marine Finfish and Shellfish
UK)
90
80
70
60
50
40
30
20
10
0
^^-
/
f
90
/^
/
/
/
/
0 100 200 300 400 500 600 700
100 200 300 400 500 600
Finfish and Shellfish Consumed (grams/person/day)
700
Total Finfish and Shellfish
o
11)0
90
80
70
60
50
40
30
20
ID
0
^^-
,/
/
90
60
70
~^~^
I
/
) 100 200 300 400 500 600 700
100 200 300 400 500 600
Finfish and Shellfish Consumed (grains/person/day)
Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
700
-------
01
o
Section 5.1.1.1 Figure 3. Histograms of Uncooked Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
>D 10 20 3D 40 5O GD 70 BO OD 100 >10D 220 340 46D
Finfish and Shellfish Consumed (grains/person/day)
>D 10 20 3D 40 50 6D 70 80 90 100 >10D
4BO 580 7DO
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
150 i
100
0
>0 10 20 30 40 50 60 70 80 00 100 >100 220 340 460 580 700
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Persons reporting zero consumption
Persons reporting > zero consumption
-------
Section 5.1.1.1 Figure 4. Cumulative Distributions of Uncooked Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
1UO
90
80
70
60
50
40
30
20
ID
0
^_^—-
95
90
65
60
/
/
/
/
/
0 100 200 300 400 500 600
100 200 300 400 500
Finflsh and Shellfish Consumed (grams/person/day)
100
90
80
70
60
50
40
30
20
10
0
^
/
95
90
85
80
75
/^~
/
/
/
0 100 200 300 400 500 600 700
100 200 300 400 500 600
Finfish and Shellfish Consumed (grams/person/day)
700
Total Finfish and Shellfish
0
11)0
90
80
70
60
50
40
30
20
ID
0
^^_
/^
/
/
95
90
85
60
75
/^~
/
/
/
/
/
0 100 200 300 400 500 600 700
100 200 300 400 500 600
Finfish and Shellfish Consumed (grains/person/day)
Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
700
-------
SECTION 5.1.1.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Freshwater/Estuarine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,879
2,275
2,569
9,723
Mean (90% C.I.)
82.71 (69.09-96.33)
90.60(71.02-110.18)
95.95(78.42-113.49)
91.19(79.35-103.03)
90th % (90% B.I.)**
0.00 (0.00-1 .63)
107.16(57.48-145.25)
249.76(123.36-322.47)
116.99(62.82-165.37)
95th % (90% B.I.)**
443.06 (268.78-571 .53)
481 .55 (402.87-537.93)
654.62 (484.83-776.48)
535.16(484.51-613.16)
99th % (90% B.I.)**
2,179.30 (1 ,866.36-2,344.90)
1,818.06(1,633.00-2,766.54)
1,822.44(1,514.71-1,908.67)
1 ,871 .39 (1 ,628.72-2,024.73)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,994
2,369
2,764
10,127
Mean (90% C.I.)
94.66(76.40-112.91)
99.29(83.83-114.74)
121.08(102.31-139.85)
105.65(93.85-117.45)
90th % (90% B.I.)**
0.00 (0.00-1 .69)
201.26(150.77-253.69)
377.73(317.13-429.28)
207.92(165.04-272.38)
95th % (90% B.I.)**
534.35(370.74-605.13)
622.93 (558.03-809.89)
891.09(754.19-974.63)
696.52 (629.49-782.29)
99th % (90% B.I.)**
2,350.62(1,919.78-2,500.69)
1,910.17(1,759.99-2,220.71)
1,963.23(1,730.85-2,131.71)
2,034.17 (1 ,855.86-2,220.71)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
9,873
4,644
5,333
19,850
Mean (90% C.I.)
88.57(76.00-101.13)
94.97(83.38-106.56)
107.66(93.63-121.69)
98.38(89.76-107.01)
90th % (90% B.I.)**
0.00 (0.00-0.00)
149.92(114.79-194.84)
321 .75 (249.92-379.40)
159.46(130.64-198.14)
95th % (90% B.I.)**
485.27(410.58-556.87)
558.30(506.18-623.41)
751.30(653.97-870.31)
631 .26 (589.62-675.25)
99th % (90% B.I.)**
2,246.02 (1 ,986.93-2,494.96)
1,893.18(1,683.03-2,220.71)
1 ,868.09 (1 ,708.50-1 ,940.99)
1 ,942.52 (1 ,81 6.07-2,085.94)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-12
-------
SECTION 5.1.1.2 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Marine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,879
2,275
2,569
9,723
Mean (90% C.I.)
212.38(183.08-241.68)
145.95(126.34-165.57)
208.81 (184.58-233.03)
181.16(166.57-195.75)
90th % (90% B.I.)**
591.82(508.31-785.47)
556.98 (462.56-631 .95)
801 .62 (756.75-844.43)
657.07(601.37-718.46)
95th % (90% B.I.)**
1,531.85(1,417.91-1,702.69)
994.57(873.65-1,078.13)
1,184.19(1,131.77-1,280.92)
1,158.33(1,094.11-1,216.39)
99th % (90% B.I.)**
3,707.87 (3,275.52-4,294.55)
2,055.92 (1,848.19-2,330.47)
2,463.54(2,281.66-2,819.84)
2,71 5.74 (2,382.23-3,051 .07)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,994
2,369
2,764
10,127
Mean (90% C.I.)
213.80(183.32-244.28)
149.62(131.53-167.70)
187.49(166.91-208.07)
175.01 (160.70-189.33)
90th % (90% B.I.)**
608.64 (480.37-807.52)
576.30(461.01-675.08)
712.84(658.21-851.02)
649.31 (575.11-711.23)
95th % (90% B.I.)**
1,541.64(1,379.55-1,887.13)
1,113.00(963.14-1,226.13)
1,138.09(1,102.78-1,213.14)
1 ,205.00 (1 ,126.68-1 ,233.48)
99th % (90% B.I.)**
3,602.96(3,212.00-4,131.17)
1 ,990.35 (1 ,781 .96-2,31 6.99)
2,275.26 (1 ,993.39-2,494.58)
2,544.84 (2,314.36-2,704.55)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
9,873
4,644
5,333
19,850
Mean (90% C.I.)
213.34(190.06-236.63)
147.83(132.25-163.42)
198.87(180.90-216.84)
178.07(166.62-189.53)
90th % (90% B.I.)**
605.96(517.49-688.23)
568.19(501.96-629.86)
766.84(717.90-827.74)
651.15(619.88-674.56)
95th % (90% B.I.)**
1,543.24(1,491.15-1,669.61)
1,051.60(972.67-1,183.56)
1,156.27(1,114.53-1,214.19)
1,178.29(1,134.11-1,226.13)
99th % (90% B.I.)**
3,693.50 (3,317.93-4,064.86)
2,023.01 (1,924.78-2,196.69)
2,389.1 4 (2,272.81 -2,546.07)
2,586.74 (2,453.58-2,704.55)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-13
-------
SECTION 5.1.1.2 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
All Fish: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,879
2,275
2,569
9,723
Mean (90% C.I.)
295.09 (260.55-329.64)
236.56(205.98-267.13)
304.76 (271 .84-337.69)
272.35 (250.80-293.90)
90th % (90% B.I.)**
1,045.62(885.25-1,261.51)
834.58 (770.50-980.93)
1,065.15(977.59-1,200.47)
970.64(906.10-1,040.00)
95th % (90% B.I.)**
2,037.62(1,852.86-2,250.83)
1,361.81 (1,180.99-1,556.06)
1 ,568.44 (1 ,471 .83-1 ,670.87)
1 ,565.55 (1 ,51 0.55-1 ,633.00)
99th % (90% B.I.)**
4,548.26 (4,116.64-4,976.82)
3,1 12.74 (2,766.54-3,360.63)
3,070.76(2,716.17-3,940.89)
3,566.18 (3,269.91-3,782.32)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
4,994
2,369
2,764
10,127
Mean (90% C.I.)
308.46(272.78-344.14)
248.90 (225.75-272.06)
308.57 (282.30-334.84)
280.67(264.16-297.17)
90th % (90% B.I.)**
1,121.95(773.95-1,309.93)
982.03(907.76-1,154.12)
1,128.10(1,077.75-1,206.33)
1,057.68(962.06-1,201.11)
95th % (90% B.I.)**
2,135.68(1,855.54-2,370.65)
1 ,532.92 (1 ,407.00-1 ,61 8.52)
1,604.54(1,534.16-1,730.85)
1 ,643.74 (1 ,558.85-1 ,730.85)
99th % (90% B.I.)**
4,518.43(4,055.31-5,464.79)
3,010.93 (2,819.57-3,349.32)
2,820.79 (2,587.47-3,203.84)
3,368.83 (3,203.84-3,680.49)
Both Sexes
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
9,873
4,644
5,333
19,850
Mean (90% C.I.)
301.91 (273.63-330.19)
242.80(223.18-262.43)
306.53 (282.54-330.52)
276.46 (260.99-291 .92)
90th % (90% B.I.)**
1,072.09(960.74-1,161.55)
938.01 (877.56-1,018.83)
1,112.24(1,001.93-1,167.75)
1,013.28(975.70-1,051.80)
95th % (90% B.I.)**
2,089.18 (1,986.93-2,207.07)
1 ,451 .26 (1 ,341 .59-1 ,601 .94)
1,590.82(1,517.18-1,685.12)
1,613.06(1,560.84-1,651.40)
99th % (90% B.I.)**
4,538.78 (4,391.38-5,108.45)
3,094.21 (2,787.73-3,349.32)
3,01 4.24 (2,71 4.46-3,226.1 7)
3,456.57 (3,349.32-3,680.49)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-14
-------
SECTION 5.1.1.2 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish
Individuals of Age 18 and Older
Milligrams/kilogram of body weight/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
101.92
0.00
236.26
669.12
1,886.07
172.92
0.00
671.81
1,115.25
2,157.16
274.84
0.00
1,016.76
1,549.30
3,060.35
Lower Bound
92.04
0.00
183.80
596.79
1,700.40
159.95
0.00
651.15
1,078.13
2,024.24
257.92
0.00
974.63
1,480.69
2,771.47
Upper Bound
111.80
0.00
277.23
748.72
2,049.16
185.88
0.00
732.18
1,182.47
2,412.39
291.76
0.00
1,065.28
1,591.47
3,203.84
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,432 individuals of age 18 and older to the population of 187,533,204 individuals of
age 18 and older using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe
file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-15
-------
SECTION 5.1.1.2 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Children Ages 3-17 by Fine Age Categories
Freshwater/Estuarine
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
4,112
1,553
975
360
Mean (90% C.I.)
124.06(102.27-145.85)
83.90(55.40-112.39)
77.21 (60.36-94.05)
65.15(30.27-100.03)
90th % (90% B.I.)**
0.00 (0.00-83.30)
0.00(0.00-1.44)
20.25(0.00-116.02)
0.00 (0.00-23.30)
95th % (90% B.I.)**
711.99(599.12-783.73)
354.07(116.04-685.27)
477.49(410.58-617.94)
284.54*(1 66.87-490.64)
99th % (90% B.I.)**
3,091.42 (2,494.58-3,475.13)
2,321. 97*(1, 855.54-2,993.55)
1,609.71*(1,358.21-2 ,203.21)
1,541.51*(759.77-2,766.54)
Marine
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
4,112
1,553
975
360
Mean (90% C.I.)
309.29(270.17-348.40)
197.90(160.52-235.27)
153.32 (117.42-189.22)
97.67(58.05-137.29)
90th % (90% B.I.)**
1,108.19(983.61-1,332.40)
600.28 (474.43-733.47)
481.42 (360.82-608.71)
0.00(0.00-177.37)
95th % (90% B.I.)**
2,314.42 (2,096.29-2,481.26)
1 ,480.98 (1 ,309.82-1 ,548.73)
1,251.20(807.52-1,389.62)
460.09*(197.13-1,079.45)
99th % (90% B.I.)**
4,607.79 (4,300.65-5,354.28)
3,683.68*(2,458.00-4,353.42)
2,380.67*(2, 161. 60-3,206.62)
2,147.76*(1 ,647.51 -3,901 .22)
All Fish
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
4,112
1,553
975
360
Mean (90% C.I.)
433.35(384.55-482.14)
281.79(235.15-328.43)
230.53(185.89-275.16)
162.83(107.07-218.58)
90th % (90% B.I.)**
1,841.45(1,555.24-1,956.89)
1,044.81 (744.58-1,218.98)
823.79 (656.60-951 .84)
406.03(145.25-756.35)
95th % (90% B.I.)**
2,963.54 (2,790.01-3,194.27)
1,854.14(1,638.02-2,174.62)
1,530.55(1,361.86-1,850.22)
1, 271 J9*(558.00-1, 499.75)
99th % (90% B.I.)**
5,604.49 (5,231 .28-6,134.81)
4,371 .42*(3,433.34-5,814.38)
3,651 .47*(2,744.55-3,794.65)
3,544.33*(2,766.54-3,945.81)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 7,429 individuals to the U.S. population of 58,923,560 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-16
-------
SECTION 5.1.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish
All Individuals
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
3.57
0.00
0.00
14.05
95.28
9.02
0.00
37.51
62.93
128.38
12.59
0.00
48.67
81.75
173.56
Lower Bound
3.17
0.00
0.00
9.95
80.65
8.44
0.00
35.70
61.33
119.29
11.86
0.00
45.33
79.47
168.02
Upper Bound
3.97
0.00
0.00
16.77
100.84
9.60
0.00
37.60
65.52
135.80
13.31
0.00
50.42
85.00
183.38
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe
file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-17
-------
SECTION 5.1.2 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish
Individuals of Age 18 and Older
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
4.23
0.00
0.00
23.33
107.25
10.41
0.00
39.63
74.32
136.52
14.64
0.00
56.58
90.23
186.82
Lower Bound
3.70
0.00
0.00
16.36
95.19
9.74
0.00
37.85
69.51
128.95
13.78
0.00
53.67
86.10
173.45
Upper Bound
4.75
0.00
0.68
25.73
119.64
11.08
0.00
41.72
75.09
141.57
15.50
0.00
57.69
94.70
194.00
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of
age 18 and older using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe
file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-18
-------
SECTION 5.1.3 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population -Shellfish
All Individuals
Grams/person/day
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
2.73
0.00
0.00
12.77
77.01
1.57
0.00
0.00
0.00
54.84
4.29
0.00
0.00
23.21
110.54
90%lnterval
Lower Bound
2.35
0.00
0.00
10.50
69.71
1.17
0.00
0.00
0.00
33.06
3.70
0.00
0.00
18.27
93.11
**
Upper Bound
3.10
0.00
0.00
13.81
84.05
1.97
0.00
0.00
0.00
80.57
4.89
0.00
0.00
28.26
112.88
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe
file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-19
-------
SECTION 5.1.3 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population -Shellfish
Individuals of Age 18 and Older
Grams/person/day
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
3.27
0.00
0.00
17.93
82.24
2.00
0.00
0.00
0.00
74.19
5.27
0.00
0.00
33.67
113.32
90%lnterval
Lower Bound
2.80
0.00
0.00
14.46
73.07
1.46
0.00
0.00
0.00
50.73
4.51
0.00
0.00
27.22
103.53
**
Upper Bound
3.75
0.00
0.12
21.86
92.55
2.54
0.00
0.00
2.77
108.55
6.03
0.00
5.85
39.23
137.53
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of
age 18 and older using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe
file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-20
-------
SECTION 5.1.4 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish
Low-income Population
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
4.03
0.00
0.00
13.25
109.36
7.55
0.00
23.87
53.56
125.17
11.59
0.00
38.64
75.25
190.55
Lower Bound
2.91
0.00
0.00
4.69
95.52
6.46
0.00
18.25
48.70
113.40
9.88
0.00
37.51
68.37
174.00
Upper Bound
5.16
0.00
0.00
17.68
147.08
8.64
0.00
27.65
60.60
147.36
13.30
0.00
43.85
82.55
204.38
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-
year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe
file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-21
-------
SECTION 5.1.4 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population -Shellfish
Low-income Population
Grams/person/day
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
2.02
0.00
0.00
2.04
72.50
1.87
0.00
0.00
0.00
102.53
3.88
0.00
0.00
12.72
110.52
90%lnterval
Lower Bound
1.48
0.00
0.00
0.00
50.59
0.27
0.00
0.00
0.00
19.18
2.19
0.00
0.00
4.91
97.86
**
Upper Bound
2.56
0.00
0.00
2.14
98.49
3.46
0.00
0.00
0.00
108.55
5.57
0.00
0.00
36.51
115.54
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-
year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe
file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-22
-------
SECTION 5.1.4 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish
Low-income Population
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
6.05
0.00
2.13
31.27
146.91
9.42
0.00
32.42
67.09
137.72
15.47
0.00
53.87
105.63
202.57
Lower Bound
4.78
0.00
2.02
25.74
110.03
7.56
0.00
24.20
52.72
123.83
13.17
0.00
45.40
94.89
183.38
Upper Bound
7.32
0.00
4.26
43.89
190.72
11.27
0.00
37.80
100.69
150.04
Mil
0.00
64.22
110.69
228.33
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-
year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe
file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-23
-------
SECTION 5.1.5 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish
Alternate Habitat
Grams/person/day
Habitat
Freshwater
Estuarine/Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
1.22
0.00
0.00
0.02
43.34
11.37
0.00
42.96
75.64
149.70
12.59
0.00
48.67
81.75
173.56
90%lnterval
Lower Bound
1.02
0.00
0.00
0.00
39.74
10.68
0.00
41.28
75.02
142.60
11.86
0.00
45.33
79.47
168.02
**
Upper Bound
1.42
0.00
0.00
0.03
49.62
12.05
0.00
45.12
77.96
158.83
13.31
0.00
50.42
85.00
183.38
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the
recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-24
-------
SECTION 5.1.5 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population -Shellfish
Alternate Habitat
Grams/person/day
90%lnterval**
Habitat
Freshwater
Estuarine/Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
0.01
0.00
0.00
0.00
0.00
4.28
0.00
0.00
23.21
110.53
4.29
0.00
0.00
23.21
110.54
Lower Bound
0.00
0.00
0.00
0.00
0.00
3.69
0.00
0.00
18.27
93.11
3.70
0.00
0.00
18.27
93.11
Upper Bound
0.02
0.00
0.00
0.00
0.00
4.88
0.00
0.00
28.26
1 1 1 .44
4.89
0.00
0.00
28.26
112.88
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the
recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-25
-------
SECTION 5.1.5 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish
Alternate Habitat
Grams/person/day
90%lnterval**
Habitat
Freshwater
Estuarine/Marine
All Fish
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
1.23
0.00
0.00
0.02
44.43
15.65
0.00
57.42
95.77
189.63
16.88
0.00
63.46
102.29
198.16
Lower Bound
1.03
0.00
0.00
0.00
39.74
14.68
0.00
55.23
92.00
177.88
15.89
0.00
59.46
97.85
190.72
Upper Bound
1.43
0.00
0.00
0.03
49.62
16.62
0.00
61.16
98.49
196.00
17.87
0.00
66.15
107.63
208.77
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the
recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-26
-------
SECTION 5.1.6 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 14 and Younger
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Catfish (Estuarine)
Crab (Estuarine)
Flounder
Flatfish (Estuarine)
Trout, mixed sp. (Estuarine)
Perch (Estuarine)
Croaker
Mullet
Oyster
Salmon (Estuarine)
Herring
Rockfish
Anchovy
Clam (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Trout, mixed sp. (Freshwater)
Perch (Freshwater)
Trout
Carp
Cisco
Whitefish (Freshwater)
Pike
Salmon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Pollock
Crab (Marine)
Haddock
Whiting
Clam (Marine)
0.61023
0.17855*
0.17369*
0.15581*
0.09183*
0.06928*
0.06829*
0.06074*
0.03181*
0.02131*
0.02122*
0.01715*
0.00906*
0.00761*
0.00272*
0.00034*
0.17855*
0.06928*
0.06829*
0.06000*
0.00840*
0.00534*
0.00355*
0.00255*
0.00022*
1.97276
0.77726
0.42725*
0.40081*
0.19721*
0.12755*
0.10310*
0.10149*
Habitat Species
Marine Ocean Perch
(con't.) Sea Bass
Scallop (Marine)
Mackerel
Pompano
Porgy
Flatfish (Marine)
Lobster
Sardine
Halibut
Sword fish
Squid
Whitefish (Marine)
Mussels
Snapper
Unknown Fish
Seafood
All Species Tuna
Fish
Cod
Shrimp
Salmon (Marine)
Pollock
Crab (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Crab (Estuarine)
Flounder
Haddock
Whiting
Clam (Marine)
Ocean Perch
Flatfish (Estuarine)
Estimated Mean
Grams/person/day
0.10056*
0.05342*
0.05053*
0.04169*
0.03421*
0.02083*
0.01719*
0.01717*
0.00761*
0.00635*
0.00507*
0.00463*
0.00355*
0.00306*
0.00012*
1.10509
0.00075*
1.97276
1.10509
0.77726
0.61023
0.42725*
0.40081*
0.19721*
0.17855*
0.17855*
0.17369*
0.15581*
0.12755*
0.10310*
0.10149*
0.10056*
0.09183*
Estimated Mean
Habitat Species Grams/person/day
All Species Trout, mixed sp. (Estuarine)
(con't.) Trout, mixed sp. (Freshwater)
Perch (Estuarine)
Perch (Freshwater)
Croaker
Trout
Sea Bass
Scallop (Marine)
Mackerel
Pompano
Mullet
Oyster
Salmon (Estuarine)
Porgy
Flatfish (Marine)
Lobster
Herring
Rockfish
Carp
Sardine
Anchovy
Halibut
Cisco
Swordfish
Squid
Whitefish (Freshwater)
Whitefish (Marine)
Mussels
Clam (Estuarine)
Pike
Seafood
Scallop (Estuarine)
Salmon (Freshwater)
Snapper
0.06928*
0.06928*
0.06829*
0.06829*
0.06074*
0.06000*
0.05342*
0.05053*
0.04169*
0.03421*
0.03181*
0.02131*
0.02122*
0.02083*
0.01719*
0.01717*
0.01715*
0.00906*
0.00840*
0.00761*
0.00761*
0.00635*
0.00534*
0.00507*
0.00463*
0.00355*
0.00355*
0.00306*
0.00272*
0.00255*
0.00075*
0.00034*
0.00022*
0.00012*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,182 individuals to the U.S. population of 29,264,187 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-27
-------
SECTION 5.1.6 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 15 to 44
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Flounder
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Oyster
Croaker
Mullet
Salmon (Estuarine)
Anchovy
Rockfish
Herring
Clam (Estuarine)
Eel
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Carp
Pike
Cisco
Whitefish (Freshwater)
Salmon (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Lobster
Clam (Marine)
Haddock
Pollock
2.40405
0.52472*
0.38328*
0.22654*
0.21871*
0.13071*
0.10448*
0.07685*
0.07633*
0.06793*
0.05659*
0.05551*
0.04514*
0.04029*
0.00917*
0.00257*
0.00140*
0.00056*
0.52472*
0.30507*
0.13071*
0.10448*
0.08614*
0.00992*
0.00155*
0.00066*
0.00060*
0.00056*
3.57218
1 .20969*
1.13914*
0.36249*
0.34219*
0.31495*
0.27859*
Habitat Species
Marine Crab (Marine)
(con't.) Pompano
Scallop (Marine)
Squid
Porgy
Ocean Perch
Sardine
Whiting
Sea Bass
Flatfish (Marine)
Mackerel
Mussels
Halibut
Conch
Snapper
Whitefish (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Flatfish (Estuarine)
Lobster
Clam (Marine)
Haddock
Trout
Pollock
Crab (Marine)
Fish
Crab (Estuarine)
Flounder
Pompano
Estimated Mean
Grams/person/day
0.25721*
0.20849*
0.20694*
0.19352*
0.17625*
0.16403*
0.10923*
0.10686*
0.07757*
0.07176*
0.04092*
0.02386*
0.01524*
0.00918*
0.00835*
0.00066*
0.24955*
0.00513*
3.57218
2.40405
1 .20969*
1.13914*
0.52472*
0.52472*
0.38328*
0.36249*
0.34219*
0.31495*
0.30507*
0.27859*
0.25721*
0.24955*
0.22654*
0.21871*
0.20849*
Estimated Mean
Habitat Species Grams/person/day
All Species Scallop (Marine)
(con't.) Squid
Porgy
Ocean Perch
Perch (Estuarine)
Perch (Freshwater)
Sardine
Whiting
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Carp
Sea Bass
Oyster
Croaker
Flatfish (Marine)
Mullet
Salmon (Estuarine)
Anchovy
Rockfish
Mackerel
Herring
Mussels
Halibut
Pike
Conch
Clam (Estuarine)
Snapper
Seafood
Eel
Cisco
Scallop (Estuarine)
Whitefish (Freshwater)
Whitefish (Marine)
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.20694*
0.19352*
0.17625*
0.16403*
0.13071*
0.13071*
0.10923*
0.10686*
0.10448*
0.10448*
0.08614*
0.07757*
0.07685*
0.07633*
0.07176*
0.06793*
0.05659*
0.05551*
0.04514*
0.04092*
0.04029*
0.02386*
0.01524*
0.00992*
0.00918*
0.00917*
0.00835*
0.00513*
0.00257*
0.00155*
0.00140*
0.00066*
0.00066*
0.00060*
0.00056*
0.00056*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 2,332 individuals to the U.S. population of 58,970,270 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-28
-------
SECTION 5.1.6 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 45 and Older
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Herring
Flatfish (Estuarine)
Crab (Estuarine)
Croaker
Perch (Estuarine)
Salmon (Estuarine)
Oyster
Rockfish
Trout, mixed sp. (Estuarine)
Anchovy
Smelts (Estuarine)
Mullet
Clam (Estuarine)
Smelts, Rainbow (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Carp
Trout
Perch (Freshwater)
Pike
Trout, mixed sp. (Freshwater)
Whitefish (Freshwater)
Cisco
Smelts, Rainbow (Freshwater)
Salmon (Freshwater)
Marine Tuna
Salmon (Marine)
Cod
Porgy
Haddock
Clam (Marine)
Whiting
1.80291
1.11872*
0.46136*
0.33205*
0.28202*
0.24310*
0.15189*
0.14442*
0.10442
0.09092*
0.06677*
0.05430*
0.02753*
0.02050*
0.02003*
0.01708*
0.00300*
0.00129*
0.46136*
0.24207*
0.20482*
0.14442*
0.07948*
0.05430*
0.04191*
0.00511*
0.00300*
0.00110
4.57200
2.10218
1.75818*
0.91498*
0.66393*
0.63728*
0.36624*
Habitat Species
Marine Pollock
(con't.) Crab (Marine)
Sword fish
Mackerel
Lobster
Ocean Perch
Scallop (Marine)
Squid
Snapper
Sea Bass
Halibut
Mussels
Sardine
Flatfish (Marine)
Pompano
Whitefish (Marine)
Smelts (Marine)
Unknown Fish
All Species Tuna
Salmon (Marine)
Shrimp
Cod
Flounder
Porgy
Haddock
Clam (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Whiting
Fish
Herring
Pollock
Flatfish (Estuarine)
Crab (Marine)
Sword fish
Estimated Mean
Grams/person/day
0.31580*
0.27601*
0.26351*
0.24272*
0.19792*
0.19707*
0.19065*
0.14784*
0.12836*
0.11587*
0.11019*
0.09922*
0.07079*
0.05280*
0.04761*
0.04191*
0.02050*
0.36620*
4.57200
2.10218
1.80291
1.75818*
1.11872*
0.91498*
0.66393*
0.63728*
0.46136*
0.46136*
0.36624*
0.36620*
0.33205*
0.31580*
0.28202*
0.27601*
0.26351*
Estimated Mean
Habitat Species Grams/person/day
All Species Crab (Estuarine)
(con't.) Mackerel
Carp
Trout
Lobster
Ocean Perch
Scallop (Marine)
Croaker
Squid
Perch (Estuarine)
Perch (Freshwater)
Snapper
Sea Bass
Halibut
Salmon (Estuarine)
Mussels
Oyster
Pike
Sardine
Rockfish
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Flatfish (Marine)
Pompano
Whitefish (Freshwater)
Whitefish (Marine)
Anchovy
Smelts (Estuarine)
Smelts (Marine)
Mullet
Clam (Estuarine)
Cisco
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Scallop (Estuarine)
Salmon (Freshwater)
0.24310*
0.24272*
0.24207*
0.20482*
0.19792*
0.19707*
0.19065*
0.15189*
0.14784*
0.14442*
0.14442*
0.12836*
0.11587*
0.11019*
0.10442
0.09922*
0.09092*
0.07948*
0.07079*
0.06677*
0.05430*
0.05430*
0.05280*
0.04761*
0.04191*
0.04191*
0.02753*
0.02050*
0.02050*
0.02003*
0.01708*
0.00511*
0.00300*
0.00300*
0.00129*
0.00110
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 2,654 individuals to the U.S. population of 45,695,152 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-29
-------
SECTION 5.1.6 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
All Females
Estimated Mean
Habitat Species Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Herring
Perch (Estuarine)
Croaker
Trout, mixed sp. (Estuarine)
Oyster
Salmon (Estuarine)
Rockfish
Mullet
Anchovy
Clam (Estuarine)
Smelts (Estuarine)
Eel
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Carp
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Cisco
Smelts, Rainbow (Freshwater)
Salmon (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Salmon (Marine)
Cod
Porgy
Haddock
Clam (Marine)
Pollock
1 .80699
0.51204*
0.42746
0.28505
0.22064
0.13478*
0.12175*
0.09870*
0.07967*
0.06952*
0.06518
0.04463*
0.04370*
0.03549*
0.01046
0.00700*
0.00113*
0.00113*
0.00103*
0.00025*
0.42746
0.21732*
0.12235*
0.12175*
0.07967*
0.03204*
0.01536*
0.00359*
0.00103*
0.00069
0.00025*
3.56383
1.31216
1 .30234
0.39433*
0.39307*
0.39027
0.31799
Habitat Species
Marine Crab (Marine)
(con't.) Lobster
Whiting
Scallop (Marine)
Ocean Perch
Squid
Pompano
Mackerel
Sword fish
Sea Bass
Sardine
Flatfish (Marine)
Snapper
Halibut
Mussels
Whitefish (Marine)
Smelts (Marine)
Conch
Unknown Fish
Seafood
All Species Tuna
Shrimp
Salmon (Marine)
Cod
Flounder
Fish
Catfish (Estuarine)
Catfish (Freshwater)
Porgy
Haddock
Clam (Marine)
Pollock
Flatfish (Estuarine)
Crab (Marine)
Lobster
Crab (Estuarine)
Trout
Whiting
Estimated Mean
Grams/person/day
0.25051
0.23089*
0.19453
0.16720*
0.16143*
0.13666*
0.11552*
0.10994*
0.09101*
0.08536*
0.07391*
0.05337
0.04750*
0.04569*
0.04503*
0.01536*
0.00700*
0.00404*
0.47629
0.00242*
3.56383
1 .80699
1.31216
1 .30234
0.51204*
0.47629
0.42746
0.42746
0.39433*
0.39307*
0.39027
0.31799
0.28505
0.25051
0.23089*
0.22064
0.21732*
0.19453
Estimated Mean
Habitat Species Grams/person/day
All Species Scallop (Marine)
(con't.) Ocean Perch
Squid
Herring
Carp
Perch (Estuarine)
Perch (Freshwater)
Pompano
Mackerel
Croaker
Swordfish
Sea Bass
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Sardine
Oyster
Salmon (Estuarine)
Flatfish (Marine)
Snapper
Halibut
Mussels
Rockfish
Mullet
Anchovy
Pike
Whitefish (Freshwater)
Whitefish (Marine)
Clam (Estuarine)
Smelts (Estuarine)
Smelts (Marine)
Conch
Cisco
Seafood
Eel
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.16720*
0.16143*
0.13666*
0.13478*
0.12235*
0.12175*
0.12175*
0.11552*
0.10994*
0.09870*
0.09101*
0.08536*
0.07967*
0.07967*
0.07391*
0.06952*
0.06518
0.05337
0.04750*
0.04569*
0.04503*
0.04463*
0.04370*
0.03549*
0.03204*
0.01536*
0.01536*
0.01046
0.00700*
0.00700*
0.00404*
0.00359*
0.00242*
0.00113*
0.00113*
0.00103*
0.00103*
0.00069
0.00025*
0.00025*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 10,168 individuals to the U.S. population of 133,929,609 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-30
-------
SECTION 5.1.6 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 14 and Younger
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Perch (Estuarine)
Crab (Estuarine)
Croaker
Rockfish
Oyster
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Mullet
Anchovy
Clam (Estuarine)
Herring
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Pike
Trout, mixed sp. (Freshwater)
Snails (Freshwater)
Carp
Cisco
Whitefish (Freshwater)
Salmon (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Pollock
Whiting
Porgy
Haddock
0.99661
0.28039*
0.27944*
0.13791*
0.11153*
0.08775*
0.06106*
0.03177*
0.02870*
0.01971*
0.01603*
0.01131*
0.00546*
0.00287*
0.00253*
0.00059*
0.00001*
0.27944*
0.11153*
0.07031*
0.03826*
0.01971*
0.00849*
0.00675*
0.00435*
0.00405*
0.00017*
0.00001*
2.27398
1 .0089
0.32264*
0.22009*
0.17899*
0.16384*
0.16273*
Habitat Species
Marine Sea Bass
(con't.) Pompano
Clam (Marine)
Crab (Marine)
Ocean Perch
Scallop (Marine)
Sword fish
Lobster
Mackerel
Flatfish (Marine)
Squid
Mussels
Snails (Marine)
Snapper
Whitefish (Marine)
Halibut
Unknown Fish
Seafood
All Species Tuna
Fish
Cod
Shrimp
Salmon (Marine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Pollock
Whiting
Porgy
Haddock
Sea Bass
Flatfish (Estuarine)
Pompano
Perch (Estuarine)
Perch (Freshwater)
Estimated Mean
Grams/person/day
0.15249*
0.11395*
0.10710*
0.09963*
0.08923*
0.08803*
0.08263*
0.03427*
0.03359*
0.02582*
0.00989*
0.00941*
0.00849*
0.00445*
0.00405*
0.00280*
1.13020
0.00263*
2.27398
1.13020
1 .00890
0.99661
0.32264*
0.28039*
0.27944*
0.27944*
0.22009*
0.17899*
0.16384*
0.16273*
0.15249*
0.13791*
0.11395*
0.11153*
0.11153*
Estimated Mean
Habitat Species Grams/person/day
All Species Clam (Marine)
(con't.) Crab (Marine)
Ocean Perch
Scallop (Marine)
Crab (Estuarine)
Swordfish
Trout
Croaker
Pike
Lobster
Mackerel
Rockfish
Oyster
Flatfish (Marine)
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Salmon (Estuarine)
Mullet
Squid
Mussels
Snails (Freshwater)
Snails (Marine)
Carp
Anchovy
Snapper
Cisco
Whitefish (Freshwater)
Whitefish (Marine)
Clam (Estuarine)
Halibut
Seafood
Herring
Scallop (Estuarine)
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.10710*
0.09963*
0.08923*
0.08803*
0.08775*
0.08263*
0.07031*
0.06106*
0.03826*
0.03427*
0.03359*
0.03177*
0.02870*
0.02582*
0.01971*
0.01971*
0.01603*
0.01131*
0.00989*
0.00941*
0.00849*
0.00849*
0.00675*
0.00546*
0.00445*
0.00435*
0.00405*
0.00405*
0.00287*
0.00280*
0.00263*
0.00253*
0.00059*
0.00017*
0.00001*
0.00001*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,277 individuals to the U.S. population of 30,232,628 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-31
-------
SECTION 5.1.6 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 15 to 44
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Flatfish (Estuarine)
Crab (Estuarine)
Catfish (Estuarine)
Oyster
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Croaker
Herring
Anchovy
Salmon (Estuarine)
Rockfish
Clam (Estuarine)
Mullet
Eel
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Trout
Carp
Crayfish
Snails (Freshwater)
Salmon (Freshwater)
Marine Tuna
Cod
Clam (Marine)
Salmon (Marine)
Porgy
Crab (Marine)
Pollock
Whiting
Octopus
3.30640
0.65596*
0.49001*
0.39673*
0.37497*
0.31098*
0.27173*
0.15976*
0.10382*
0.09237*
0.07356*
0.06516*
0.03775*
0.03586*
0.03201*
0.01177*
0.00132*
0.37497*
0.27173*
0.15976*
0.11287*
0.10030*
0.03301*
0.00251*
0.00069*
4.01583
1 .75420*
1 .33803*
1.31169*
0.61168*
0.45044*
0.44856*
0.41284*
0.25391*
Habitat Species
Marine Squid
(con't.) Lobster
Scallop (Marine)
Sea Bass
Pompano
Flatfish (Marine)
Swordfish
Haddock
Mussels
Ocean Perch
Mackerel
Sardine
Halibut
Snapper
Snails (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Clam (Marine)
Salmon (Marine)
Flounder
Porgy
Fish
Flatfish (Estuarine)
Crab (Marine)
Pollock
Whiting
Crab (Estuarine)
Catfish (Estuarine)
Catfish (Freshwater)
Oyster
Estimated Mean
Grams/person/day
0.22965*
0.21009*
0.19532*
0.19144*
0.10629*
0.09174*
0.06326*
0.04371*
0.04113*
0.02373*
0.02161*
0.01438*
0.00752*
0.00311*
0.00251*
0.52949*
0.00760*
4.01583
3.30640
1 .75420*
1 .33803*
1.31169*
0.65596*
0.61168*
0.52949*
0.49001*
0.45044*
0.44856*
0.41284*
0.39673*
0.37497*
0.37497*
0.31098*
Estimated Mean
Habitat Species Grams/person/day
All Species Perch (Estuarine)
(con't.) Perch (Freshwater)
Octopus
Squid
Lobster
Scallop (Marine)
Sea Bass
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Trout
Pompano
Croaker
Carp
Herring
Flatfish (Marine)
Anchovy
Salmon (Estuarine)
Swordfish
Haddock
Mussels
Rockfish
Clam (Estuarine)
Crayfish
Mullet
Ocean Perch
Mackerel
Sardine
Eel
Seafood
Halibut
Snapper
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarine)
Salmon (Freshwater)
0.27173*
0.27173*
0.25391*
0.22965*
0.21009*
0.19532*
0.19144*
0.15976*
0.15976*
0.11287*
0.10629*
0.10382*
0.10030*
0.09237*
0.09174*
0.07356*
0.06516*
0.06326*
0.04371*
0.04113*
0.03775*
0.03586*
0.03301*
0.03201*
0.02373*
0.02161*
0.01438*
0.01177*
0.00760*
0.00752*
0.00311*
0.00251*
0.00251*
0.00132*
0.00069*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 2,382 individuals to the U.S. population of 59,219,812 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-32
-------
SECTION 5.1.6 TABLE 7. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 45 and Older
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Catfish (Estuarine)
Flounder
Flatfish (Estuarine)
Croaker
Perch (Estuarine)
Herring
Crab (Estuarine)
Trout, mixed sp. (Estuarine)
Oyster
Salmon (Estuarine)
Rockfish
Anchovy
Mullet
Clam (Estuarine)
Smelts (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Carp
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Snails (Freshwater)
Salmon (Freshwater)
Marine Tuna
Salmon (Marine)
Cod
Clam (Marine)
Haddock
Sardine
Mackerel
Scallop (Marine)
Crab (Marine)
Whiting
2.87302
1 .04474*
0.95329*
0.41588*
0.38286*
0.30530*
0.29154*
0.27984*
0.27156*
0.20701*
0.12966
0.06427*
0.05388*
0.03594*
0.02858*
0.01720*
0.00228*
1 .04474*
0.36993*
0.32659*
0.30530*
0.27156*
0.08024*
0.01103*
0.00637*
0.00137
4.24818
2.61029
2.02788
1 .06659*
0.64553*
0.43926*
0.33793*
0.33777*
0.31772*
0.29754*
Habitat Species
Marine Lobster
(con't.) Porgy
Ocean Perch
Mussels
Pollock
Swordfish
Squid
Sea Bass
Flatfish (Marine)
Octopus
Halibut
Shark
Pompano
Smelts (Marine)
Snapper
Whitefish (Marine)
Roe
Snails (Marine)
Unknown Fish
All Species Tuna
Shrimp
Salmon (Marine)
Cod
Clam (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Flounder
Fish
Haddock
Sardine
Flatfish (Estuarine)
Croaker
Trout
Mackerel
Scallop (Marine)
Carp
Estimated Mean
Grams/person/day
0.29487*
0.28964*
0.28911*
0.27819*
0.26748*
0.21447*
0.21366*
0.16677*
0.07786*
0.04680*
0.04672*
0.02882*
0.01893*
0.01720*
0.01278*
0.01103*
0.00695*
0.00637*
0.76375*
4.24818
2.87302
2.61029
2.02788
1 .06659*
1 .04474*
1 .04474*
0.95329*
0.76375*
0.64553*
0.43926*
0.41588*
0.38286*
0.36993*
0.33793*
0.33777*
0.32659*
Estimated Mean
Habitat Species Grams/person/day
All Species Crab (Marine)
(con't.) Perch (Estuarine)
Perch (Freshwater)
Whiting
Lobster
Herring
Porgy
Ocean Perch
Crab (Estuarine)
Mussels
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Pollock
Swordfish
Squid
Oyster
Sea Bass
Salmon (Estuarine)
Pike
Flatfish (Marine)
Rockfish
Anchovy
Octopus
Halibut
Mullet
Shark
Clam (Estuarine)
Pompano
Smelts (Estuarine)
Smelts (Marine)
Snapper
Whitefish (Freshwater)
Whitefish (Marine)
Roe
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarine)
Salmon (Freshwater)
0.31772*
0.30530*
0.30530*
0.29754*
0.29487*
0.29154*
0.28964*
0.28911*
0.27984*
0.27819*
0.27156*
0.27156*
0.26748*
0.21447*
0.21366*
0.20701*
0.16677*
0.12966
0.08024*
0.07786*
0.06427*
0.05388*
0.04680*
0.04672*
0.03594*
0.02882*
0.02858*
0.01893*
0.01720*
0.01720*
0.01278*
0.01103*
0.01103*
0.00695*
0.00637*
0.00637*
0.00228*
0.00137
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 2,780 individuals to the U.S. population of 38,515,187 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-33
-------
SECTION 5.1.6 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
All Males
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Oyster
Croaker
Trout, mixed sp. (Estuarine)
Herring
Salmon (Estuarine)
Anchovy
Rockfish
Mullet
Clam (Estuarine)
Eel
Smelts (Estuarine)
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Trout, mixed sp. (Freshwater)
Carp
Pike
Crayfish
Snails (Freshwater)
Whitefish (Freshwater)
Cisco
Salmon (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Clam (Marine)
Porgy
Pollock
Crab (Marine)
Whiting
Haddock
2.63027
0.65672*
0.55399
0.38451
0.28855
0.24399*
0.21300*
0.17770*
0.16032*
0.13109*
0.07297
0.05155*
0.04432
0.02830*
0.02588
0.00545*
0.00518*
0.00144*
0.00000*
0.55399
0.24399*
0.18018*
0.16032*
0.14630*
0.03319*
0.01528*
0.00509*
0.00428*
0.00103*
0.00077
0.00000*
3.67425
1 .66049
1 .46887
0.96552
0.40895*
0.34008*
0.32761
0.32289
0.25296*
Habitat Species
Marine Scallop (Marine)
(con't.) Lobster
Sea Bass
Squid
Sardine
Octopus
Mackerel
Ocean Perch
Swordfish
Mussels
Pompano
Flatfish (Marine)
Halibut
Shark
Snapper
Smelts (Marine)
Snails (Marine)
Whitefish (Marine)
Roe
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Clam (Marine)
Fish
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Porgy
Flatfish (Estuarine)
Pollock
Crab (Marine)
Whiting
Crab (Estuarine)
Haddock
Perch (Estuarine)
Perch (Freshwater)
Oyster
Estimated Mean
Grams/person/day
0.21285*
0.19407*
0.17481*
0.17292*
0.13886*
0.13159*
0.11965*
0.11908*
0.11335*
0.10499*
0.08181*
0.07199
0.01820*
0.00867*
0.00634*
0.00518*
0.00509*
0.00428*
0.00209*
0.74192
0.00414*
3.67425
2.63027
1 .66049
1 .46887
0.96552
0.74192
0.65672*
0.55399
0.55399
0.40895*
0.38451
0.34008*
0.32761
0.32289
0.28855
0.25296*
0.24399*
0.24399*
0.21300*
Estimated Mean
Habitat Species Grams/person/day
All Species Scallop (Marine)
(con't.) Lobster
Trout
Croaker
Sea Bass
Squid
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Carp
Sardine
Octopus
Herring
Mackerel
Ocean Perch
Swordfish
Mussels
Pompano
Salmon (Estuarine)
Flatfish (Marine)
Anchovy
Rockfish
Pike
Mullet
Clam (Estuarine)
Halibut
Crayfish
Shark
Snapper
Eel
Smelts (Estuarine)
Smelts (Marine)
Snails (Freshwater)
Snails (Marine)
Whitefish (Freshwater)
Whitefish (Marine)
Seafood
Roe
Scallop (Estuarine)
Cisco
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.21285*
0.19407*
0.18018*
0.17770*
0.17481*
0.17292*
0.16032*
0.16032*
0.14630*
0.13886*
0.13159*
0.13109*
0.11965*
0.11908*
0.11335*
0.10499*
0.08181*
0.07297
0.07199
0.05155*
0.04432
0.03319*
0.02830*
0.02588
0.01820*
0.01528*
0.00867*
0.00634*
0.00545*
0.00518*
0.00518*
0.00509*
0.00509*
0.00428*
0.00428*
0.00414*
0.00209*
0.00144*
0.00103*
0.00077
0.00000*
0.00000*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 10,439 individuals to the U.S. population of 127,967,627 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-34
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SECTION 5.1.6 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 14 and Younger
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Catfish (Estuarine)
Flounder
Crab (Estuarine)
Flatfish (Estuarine)
Perch (Estuarine)
Croaker
Trout, mixed sp. (Estuarine)
Oyster
Mullet
Rockfish
Salmon (Estuarine)
Herring
Anchovy
Clam (Estuarine)
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Trout, mixed sp. (Freshwater)
Pike
Carp
Cisco
Snails (Freshwater)
Whitefish (Freshwater)
Salmon (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Pollock
Crab (Marine)
Haddock
Whiting
Clam (Marine)
0.80656
0.22981*
0.21911*
0.13002*
0.11525*
0.09026*
0.06090*
0.04409*
0.02507*
0.02139*
0.02060*
0.01858
0.00972*
0.00651*
0.00280*
0.00047*
0.00001*
0.22981*
0.09026*
0.06524*
0.04409*
0.02070*
0.00756*
0.00484*
0.00432*
0.00380*
0.00020
0.00001*
2.12582
0.89497
0.37409
0.30898*
0.14762*
0.14543*
0.14166
0.10434*
Habitat Species
Marine Sea Bass
(con't.) Ocean Perch
Porgy
Pompano
Scallop (Marine)
Swordfish
Mackerel
Lobster
Flatfish (Marine)
Squid
Mussels
Halibut
Snails (Marine)
Whitefish (Marine)
Sardine
Snapper
Unknown Fish
Seafood
All Species Tuna
Fish
Cod
Shrimp
Salmon (Marine)
Pollock
Catfish (Estuarine)
Catfish (Freshwater)
Flounder
Crab (Marine)
Haddock
Whiting
Crab (Estuarine)
Flatfish (Estuarine)
Clam (Marine)
Sea Bass
Ocean Perch
Estimated Mean
Grams/person/day
0.10377*
0.09480*
0.09350*
0.07473*
0.06959*
0.04448*
0.03758*
0.02586*
0.02158*
0.00730*
0.00629*
0.00455*
0.00432*
0.00380*
0.00374*
0.00232*
1.11785
0.00170*
2.12582
1.11785
0.89497
0.80656
0.37409
0.30898*
0.22981*
0.22981*
0.21911*
0.14762*
0.14543*
0.14166
0.13002*
0.11525*
0.10434*
0.10377*
0.09480*
Estimated Mean
Habitat Species Grams/person/day
All Species Porgy
(con't.) Perch (Estuarine)
Perch (Freshwater)
Pompano
Scallop (Marine)
Trout
Croaker
Swordfish
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Mackerel
Lobster
Oyster
Flatfish (Marine)
Mullet
Pike
Rockfish
Salmon (Estuarine)
Herring
Carp
Squid
Anchovy
Mussels
Cisco
Halibut
Snails (Freshwater)
Snails (Marine)
Whitefish (Freshwater)
Whitefish (Marine)
Sardine
Clam (Estuarine)
Snapper
Seafood
Scallop (Estuarine)
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.09350*
0.09026*
0.09026*
0.07473*
0.06959*
0.06524*
0.06090*
0.04448*
0.04409*
0.04409*
0.03758*
0.02586*
0.02507*
0.02158*
0.02139*
0.02070*
0.02060*
0.01858
0.00972*
0.00756*
0.00730*
0.00651*
0.00629*
0.00484*
0.00455*
0.00432*
0.00432*
0.00380*
0.00380*
0.00374*
0.00280*
0.00232*
0.00170*
0.00047*
0.00020
0.00001*
0.00001*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 10,459 individuals to the U.S. population of 59,496,815 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-35
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SECTION 5.1.6 TABLE 10. UNCOOKED FISH CONSUMPTION ESTIMATES**
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 15 to 44
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Catfish (Estuarine)
Flounder
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Oyster
Trout, mixed sp. (Estuarine)
Croaker
Herring
Anchovy
Salmon (Estuarine)
Mullet
Rockfish
Clam (Estuarine)
Eel
Scallop (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Carp
Crayfish
Pike
Snails (Freshwater)
Cisco
Salmon (Freshwater)
Whitefish (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Clam (Marine)
Porgy
Pollock
Crab (Marine)
Lobster
2.85617
0.44969*
0.43780*
0.43676
0.31181*
0.20137*
0.19416*
0.13218*
0.09010*
0.06639*
0.06455*
0.06088
0.04993*
0.04144*
0.02254*
0.00718*
0.00136*
0.00028*
0.44969*
0.20877*
0.20137*
0.13218*
0.09323*
0.01654*
0.00495*
0.00126*
0.00077*
0.00064
0.00033*
0.00028*
3.79447
1 .48252
1 .22559
0.84116*
0.39442*
0.36375*
0.35402*
0.28613*
Habitat Species
Marine Whiting
(con't.) Squid
Scallop (Marine)
Haddock
Pompano
Sea Bass
Octopus
Ocean Perch
Flatfish (Marine)
Sardine
Mussels
Sword fish
Mackerel
Halibut
Snapper
Conch
Snails (Marine)
Whitefish (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Clam (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Flounder
Flatfish (Estuarine)
Porgy
Fish
Pollock
Crab (Marine)
Crab (Estuarine)
Lobster
Whiting
Squid
Trout
Estimated Mean
Grams/person/day
0.26017*
0.21162*
0.20112*
0.17905*
0.15728*
0.13462*
0.12722*
0.09373*
0.08177
0.06170*
0.03251*
0.03170*
0.03125*
0.01137*
0.00573*
0.00458*
0.00126*
0.00033*
0.38982*
0.00637*
3.79447
2.85617
1 .48252
1.22559
0.84116*
0.44969*
0.44969*
0.43780*
0.43676
0.39442*
0.38982*
0.36375*
0.35402*
0.31181*
0.28613*
0.26017*
0.21162*
0.20877*
Estimated Mean
Habitat Species Grams/person/day
All Species Perch (Estuarine)
(con't.) Perch (Freshwater)
Scallop (Marine)
Oyster
Haddock
Pompano
Sea Bass
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Octopus
Ocean Perch
Carp
Croaker
Flatfish (Marine)
Herring
Anchovy
Sardine
Salmon (Estuarine)
Mullet
Rockfish
Mussels
Swordfish
Mackerel
Clam (Estuarine)
Crayfish
Halibut
Eel
Seafood
Snapper
Pike
Conch
Scallop (Estuarine)
Snails (Freshwater)
Snails (Marine)
Cisco
Salmon (Freshwater)
Whitefish (Freshwater)
Whitefish (Marine)
Sturgeon (Estuarine)
Sturaeon (Freshwater)
0.20137*
0.20137*
0.20112*
0.19416*
0.17905*
0.15728*
0.13462*
0.13218*
0.13218*
0.12722*
0.09373*
0.09323*
0.09010*
0.08177
0.06639*
0.06455*
0.06170*
0.06088
0.04993*
0.04144*
0.03251*
0.03170*
0.03125*
0.02254*
0.01654*
0.01137*
0.00718*
0.00637*
0.00573*
0.00495*
0.00458*
0.00136*
0.00126*
0.00126*
0.00077*
0.00064
0.00033*
0.00033*
0.00028*
0.00028*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 4,714 individuals to the U.S. population of 118,190,082 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-36
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SECTION 5.1.6 TABLE 11. UNCOOKED FISH CONSUMPTION ESTIMATES**
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 45 and Older
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Herring
Crab (Estuarine)
Croaker
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Oyster
Salmon (Estuarine)
Rockfish
Anchovy
Mullet
Clam (Estuarine)
Smelts (Estuarine)
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Freshwater Catfish (Freshwater)
Carp
Trout
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Snails (Freshwater)
Cisco
Smelts, Rainbow (Freshwater)
Salmon (Freshwater)
Marine Tuna
Salmon (Marine)
Cod
Clam (Marine)
Haddock
Porgy
Whiting
Crab (Marine)
Pollock
2.29235
1 .04306*
0.72818
0.34324
0.31352*
0.25990*
0.25753*
0.21800*
0.15366*
0.14402*
0.11597
0.06563*
0.03958*
0.02731*
0.02234
0.01899*
0.00174*
0.00163*
0.72818
0.28073*
0.28033*
0.21800*
0.15366*
0.07983*
0.02779*
0.00292*
0.00277*
0.00163*
0.00123
4.42390
2.33457
1.88153
0.83363
0.65552*
0.62897*
0.33482
0.29509*
0.29370*
Habitat Species
Marine Mackerel
(con't.) Scallop (Marine)
Lobster
Swordfish
Sardine
Ocean Perch
Mussels
Squid
Sea Bass
Halibut
Snapper
Flatfish (Marine)
Pompano
Whitefish (Marine)
Octopus
Smelts (Marine)
Shark
Roe
Snails (Marine)
Unknown Fish
All Species Tuna
Salmon (Marine)
Shrimp
Cod
Flounder
Clam (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Haddock
Porgy
Fish
Flatfish (Estuarine)
Whiting
Herring
Crab (Marine)
Pollock
Mackerel
Cam
Estimated Mean
Grams/person/day
0.28627*
0.25794*
0.24227*
0.24108*
0.23932*
0.23917*
0.18108*
0.17794*
0.13915*
0.08116*
0.07550*
0.06426
0.03449*
0.02779*
0.02140*
0.01899*
0.01318*
0.00318*
0.00292*
0.54803*
4.42390
2.33457
2.29235
1.88153
1 .04306*
0.83363
0.72818
0.72818
0.65552*
0.62897*
0.54803*
0.34324
0.33482
0.31352*
0.29509*
0.29370*
0.28627*
0.28073*
Estimated Mean
Habitat Species Grams/person/day
All Species Trout
(con't.) Crab (Estuarine)
Scallop (Marine)
Croaker
Lobster
Swordfish
Sardine
Ocean Perch
Perch (Estuarine)
Perch (Freshwater)
Mussels
Squid
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Oyster
Sea Bass
Salmon (Estuarine)
Halibut
Pike
Snapper
Rockfish
Flatfish (Marine)
Anchovy
Pompano
Whitefish (Freshwater)
Whitefish (Marine)
Mullet
Clam (Estuarine)
Octopus
Smelts (Estuarine)
Smelts (Marine)
Shark
Roe
Snails (Freshwater)
Snails (Marine)
Cisco
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Smelts,
Rainbow(Freshwater)
Salmon (Freshwater)
0.28033*
0.25990*
0.25794*
0.25753*
0.24227*
0.24108*
0.23932*
0.23917*
0.21800*
0.21800*
0.18108*
0.17794*
0.15366*
0.15366*
0.14402*
0.13915*
0.11597
0.08116*
0.07983*
0.07550*
0.06563*
0.06426
0.03958*
0.03449*
0.02779*
0.02779*
0.02731*
0.02234
0.02140*
0.01899*
0.01899*
0.01318*
0.00318*
0.00292*
0.00292*
0.00277*
0.00174*
0.00163*
0.00163*
0.00123
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,434 individuals to the U.S. population of 84,210,339 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-37
-------
SECTION 5.1.6 TABLE 12. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 18 and Older
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Herring
Oyster
Croaker
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Anchovy
Rockfish
Mullet
Clam (Estuarine)
Smelts (Estuarine)
Eel
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Perch (Freshwater)
Carp
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Crayfish
Snails (Freshwater)
Cisco
Salmon (Freshwater)
Smelts, Rainbow (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Salmon (Marine)
Cod
Clam (Marine)
Porgy
Haddock
Crab (Marine)
Pollock
Whiting
2.64686
0.69946
0.57463
0.40395
0.29953
0.21256*
0.17937*
0.17395*
0.16936*
0.14568*
0.08819
0.05544
0.05162
0.04295*
0.02332
0.00838*
0.00444*
0.00160*
0.00072*
0.00017*
0.57463
0.24140*
0.21256*
0.18153*
0.14568*
0.03827*
0.01246*
0.01024*
0.00206*
0.00170*
0.00093
0.00072*
0.00017*
4.18375
1.77537
1.65977
0.87021
0.49466*
0.37374*
0.34008
0.33210
0.30583
Habitat Species
Marine Lobster
(con't.) Scallop (Marine)
Squid
Ocean Perch
Mackerel
Sardine
Sword fish
Sea Bass
Pompano
Mussels
Octopus
Flatfish (Marine)
Halibut
Snapper
Whitefish (Marine)
Smelts (Marine)
Shark
Conch
Snails (Marine)
Roe
Unknown Fish
Seafood
All Species Tuna
Shrimp
Salmon (Marine)
Cod
Clam (Marine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Porgy
Fish
Flatfish (Estuarine)
Haddock
Crab (Marine)
Pollock
Whiting
Crab (Estuarine)
Lobster
Trout
Scallop (Marine)
Perch (Estuarine)
Estimated Mean
Grams/person/day
0.25919*
0.23749*
0.20948*
0.15663*
0.14560*
0.14375*
0.12595*
0.12543*
0.11198*
0.09969*
0.08819*
0.07563
0.04224*
0.03624*
0.01246*
0.00838*
0.00581*
0.00284*
0.00206*
0.00140*
0.47575
0.00394*
4.18375
2.64686
1.77537
1.65977
0.87021
0.69946
0.57463
0.57463
0.49466*
0.47575
0.40395
0.37374*
0.34008
0.33210
0.30583
0.29953
0.25919*
0.24140*
0.23749*
0.21256*
Estimated Mean
Habitat Species Grams/person/day
All Species Perch (Freshwater)
(con't.) Squid
Carp
Herring
Oyster
Croaker
Ocean Perch
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Mackerel
Sardine
Swordfish
Sea Bass
Pompano
Mussels
Octopus
Salmon (Estuarine)
Flatfish (Marine)
Anchovy
Rockfish
Mullet
Halibut
Pike
Snapper
Clam (Estuarine)
Whitefish (Freshwater)
Whitefish (Marine)
Crayfish
Smelts (Estuarine)
Smelts (Marine)
Shark
Eel
Seafood
Conch
Snails (Freshwater)
Snails (Marine)
Cisco
Scallop (Estuarine)
Roe
Salmon (Freshwater)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.21256*
0.20948*
0.18153*
0.17937*
0.17395*
0.16936*
0.15663*
0.14568*
0.14568*
0.14560*
0.14375*
0.12595*
0.12543*
0.11198*
0.09969*
0.08819*
0.08819
0.07563
0.05544
0.05162
0.04295*
0.04224*
0.03827*
0.03624*
0.02332
0.01246*
0.01246*
0.01024*
0.00838*
0.00838*
0.00581*
0.00444*
0.00394*
0.00284*
0.00206*
0.00206*
0.00170*
0.00160*
0.00140*
0.00093
0.00072*
0.00072*
0.00017*
0.00017*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 9,596 individuals to the U.S. population of 190,930,779 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-38
-------
SECTION 5.1.6 TABLE 13. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
All Individuals
Estimated Mean
Habitat Species
Grams/person/day
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Oyster
Croaker
Herring
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Rockfish
Anchovy
Mullet
Clam (Estuarine)
Smelts (Estuarine)
Eel
Scallop (Estuarine)
Smelts, Rainbow (Estuarine)
Sturgeon (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Perch (Freshwater)
Carp
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Crayfish
Snails (Freshwater)
Cisco
Salmon (Freshwater)
Smelts, Rainbow (Freshwater)
Sturgeon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Clam (Marine)
Porgy
Pollock
Haddock
Crab (Marine)
Whiting
2.20926
0.58273
0.48928
0.33365
0.25382
0.18148
0.13963*
0.13730*
0.13298*
0.11908*
0.06898
0.04448
0.04334
0.03617*
0.01799
0.00611*
0.00324*
0.00128*
0.00052*
0.00013*
0.48928
0.19917*
0.18148
0.13406*
0.11908*
0.03260*
0.00995*
0.00746*
0.00249*
0.00234*
0.00073
0.00052*
0.00013*
3.61778
1.47734
1 .38873
0.67135
0.40148*
0.32878
0.32461
0.28818
0.25725
Habitat Species
Marine Lobster
(con't.) Scallop (Marine)
Squid
Ocean Perch
Sea Bass
Mackerel
Sardine
Sword fish
Pompano
Mussels
Octopus
Flatfish (Marine)
Halibut
Snapper
Whitefish (Marine)
Smelts (Marine)
Shark
Snails (Marine)
Conch
Roe
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Clam (Marine)
Fish
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Porgy
Flatfish (Estuarine)
Pollock
Haddock
Crab (Marine)
Whiting
Crab (Estuarine)
Lobster
Trout
Scallop (Marine)
Perch (Estuarine)
Estimated Mean
Grams/person/day
0.21290*
0.18951*
0.15438*
0.14074*
0.12907*
0.11468*
0.10565*
0.10193*
0.09905*
0.07432*
0.06430*
0.06247
0.03226*
0.02739*
0.00995*
0.00611*
0.00424*
0.00249*
0.00207*
0.00102*
0.60608
0.00326*
3.61778
2.20926
1.47734
1 .38873
0.67135
0.60608
0.58273
0.48928
0.48928
0.40148*
0.33365
0.32878
0.32461
0.28818
0.25725
0.25382
0.21290*
0.19917*
0.18951*
0.18148
Estimated Mean
Habitat Species Grams/person/day
All Species Perch (Freshwater)
(con't.) Squid
Ocean Perch
Oyster
Croaker
Carp
Herring
Sea Bass
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Mackerel
Sardine
Swordfish
Pompano
Mussels
Salmon (Estuarine)
Octopus
Flatfish (Marine)
Rockfish
Anchovy
Mullet
Pike
Halibut
Snapper
Clam (Estuarine)
Whitefish (Freshwater)
Whitefish (Marine)
Crayfish
Smelts (Estuarine)
Smelts (Marine)
Shark
Seafood
Eel
Snails (Freshwater)
Snails (Marine)
Cisco
Conch
Scallop (Estuarine)
Roe
Salmon (Freshwater)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.18148
0.15438*
0.14074*
0.13963*
0.13730*
0.13406*
0.13298*
0.12907*
0.11908*
0.11908*
0.11468*
0.10565*
0.10193*
0.09905*
0.07432*
0.06898
0.06430*
0.06247
0.04448
0.04334
0.03617*
0.03260*
0.03226*
0.02739*
0.01799
0.00995*
0.00995*
0.00746*
0.00611*
0.00611*
0.00424*
0.00326*
0.00324*
0.00249*
0.00249*
0.00234*
0.00207*
0.00128*
0.00102*
0.00073
0.00052*
0.00052*
0.00013*
0.00013*
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-39
-------
SECTION 5.2.1.1 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (grams/person/day)
Freshwater/Estuarine: Age by Gender and All Individuals
Females
Age Sample Size
14 and Younger 445
15-44 325
45 and Older 449
All Ages 1,219
Mean (90% C.I.)
46.59 (39.60-53.58)
75.01 (61.78-88.24)
65.51 (59.23-71.79)
67.17(60.47-73.87)
Median (90% B.I
26.19(25.21-30.83)
36.68(33.16-43.67)
39.54 (36.82-47.66)
36.52(33.16-38.81)
.)** 90th % (90% B.I.)**
117.47(104.39-141.91)
172.90(154.81-204.38)
162.67(153.19-168.05)
162.86(154.49-170.07)
95th % (90% B.I.)**
172.05(149.64-204.38)
273.59*(204.38-331.40)
203.56(192.28-225.98)
219.13(198.95-266.64)
99th % (90% B.I.)**
242 .69*(220.06-51 4.36)
502 .92*(381.43-1, 144.29)
393.96*(303.36-431.48)
461. 25*(381. 43-507.80)
Males
Age Sample Size
14 and Younger 442
15-44 361
45 and Older 553
All Ages 1 ,356
Mean (90% C.I.)
60.04 (50.23-69.86)
92.59(82.33-102.86)
90.75(81.11-100.39)
87.45 (80.33-94.58)
Median (90% B.I
28.17(25.30-34.25)
51.23(43.89-64.91)
57.28 (52.24-64.60)
51.23(44.46-52.96)
.)** 90th % (90% B.I.)**
158.10(110.47-195.72)
235.64 (225.89-245.66)
220.58 (203.50-235.86)
220.39(199.52-231.55)
95th % (90% B.I.)**
199.26(189.39-295.81)
305.44*(272 .21-366.76)
295.45 (264.07-332.47)
295.80(288.67-332.55)
99th % (90% B.I.)**
381.31*(380.57-401.00)
495.00*(443.83-642.53)
562.02*(401. 54-764.19)
489.88*(443.65-595.41)
Both Sexes
Age Sample Size
14 and Younger 887
15-44 686
45 and Older 1,002
All Ages 2,575
Mean (90% C.I.)
53.37 (47.40-59.34)
84.22(77.27-91.18)
78.02(70.41-85.63)
77.55 (72.32-82.79)
Median (90% B.I.
26.27 (26.29-32.87)
45.23(36.82-51.46)
51.19(46.78-51.83)
42.23(38.81-47.74)
,)** 90th % (90% B.I.)**
144.29(100.92-172.74)
205.48(197.46-225.89)
190.65(170.07-202.31)
195.71 (188.63-202.31)
95th % (90% B.I.)**
195.72(172.66-220.06)
295.34(252.77-345.11)
245.13(230.39-263.65)
258.13(242.52-288.67)
99th % (90% B.I.)**
380.99*(366.76-401.00)
504.38*(437.86-817.50)
413.06*(381. 85-505.38)
467.92(431.48-531.01)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual
Food Intake Surveys.
5-40
-------
SECTION 5.2.1.1 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (grams/person/day)
Marine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
670
412
588
1,670
Mean (90% C.I.)
70.80 (64.62-76.98)
90.76 (85.04-96.49)
103.51 (94.05-112.97)
92.93(88.17-97.68)
Median (90% B.I.)**
62.03 (53.96-64.88)
75.21 (64.44-76.87)
80.42 (75.93-83.45)
75.54(75.02-75.71)
90th % (90% B.I.)**
134.27(123.68-154.96)
188.19 (162.59-209.95)
188.89(170.14-213.33)
183.32(173.64-192.25)
95th % (90% B.I.)**
183.24(151.42-205.13)
240.72(227.12-265.07)
239.45(221.61-283.14)
232.17(226.80-250.35)
99th % (90% B.I.)**
239.96*(208.75-378.75)
376.46*(346.84-391.48)
441.43*(358.71-647.17)
384.73*(354.23-396.26)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
677
412
623
1,712
Sample Size
1,347
824
1,211
3,382
Mean (90% C.I.)
81 .36 (69.38-93.34)
126.79(116.28-137.31)
113.33(106.72-119.94)
113.61 (107.03-120.18)
Mean (90% C.I.)
76.20 (67.82-84.59)
108.69(101.46-115.91)
108.05(101.67-114.42)
102.93(98.35-107.50)
Median (90% B.I.)**
63.44(53.20-71.71)
101.62(84.24-112.19)
97.07(90.77-100.95)
83.44 (79.30-95.83)
Both
Median (90% B.I.)**
62.29 (56.78-64.37)
79.28(75.71-88.18)
84.39(81.12-95.34)
76.87(75.71-80.41)
90th % (90% B.I.)**
197.63(162.26-226.80)
240.29 (226.76-258.10)
222.89(205.49-251.72)
226.77(222.67-236.19)
Sexes
90th % (90% B.I.)**
160.62 (149.39-200.62)
224.79 (213.33-232.76)
205.85(194.60-223.64)
215.32(207.36-217.10)
95th % (90% B.I.)**
230.55 (225.02-307.36)
279.08 (270.68-369.62)
284.70 (250.35-323.77)
276.85 (269.82-296.56)
95th % (90% B.I.)**
219.95(183.35-226.80)
269.82 (246.56-279.31)
271.52(250.35-292.69)
258.28 (246.56-269.82)
99th % (90% B.I.)**
353.1 1 '(243.60-392 .00)
568.1 2*(488.38-646.84)
384.03*(358.71 -480.00)
482. 96*(390. 06-50 1.28)
99th % (90% B.I.)**
334.78*(307.36-378.75)
483.48*(390.06-634.22)
407.21*(373.74-647.17)
395.27 (390.06-487.07)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-41
-------
SECTION 5.2.1.1 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (grams/person/day)
All Fish: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
836
554
751
2,141
Mean (90% C.I.)
79.05 (72.64-85.46)
107.86(97.46-118.26)
116.57(108.76-124.38)
107.06(101.32-112.79)
Median (90% B.I.)**
64.88 (58.10-75.02)
77.16 (75.71-86.07)
91.66(86.10-98.00)
80.46 (77.80-84.26)
90th % (90% B.I.)**
158.21 (142.29-198.35)
220.54(196.78-236.15)
214.90 (200.35-228.04)
207.07(196.00-226.80)
95th % (90% B.I.)**
204.64(179.67-218.25)
315.06(245.98-378.00)
270.16(236.25-285.86)
275.02 (245.71-299.80)
99th % (90% B.I.)**
371 .82*(254.30-380.80)
494.94*(394.18-507.80)
443.88*(428.16-817.24)
452.94(394.18-507.80)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
836
565
849
2,250
Sample Size
1,672
1,119
1,600
4,391
Mean (90% C.I.)
96.24(85.20-107.27)
147.65(139.46-155.85)
139.15(131.87-146.43)
136.09(130.47-141.71)
Mean (90% C.I.)
87.74(80.11-95.37)
127.81 (120.94-134.68)
127.31 (120.36-134.25)
121.33(116.43-126.23)
Median (90% B.I.)**
71.08(65.25-76.87)
113.34(108.65-123.59)
113.24(108.62-121.91)
106.93(98.11-112.74)
Both
Median (90% B.I.)**
67.85 (63.87-73.36)
96.84 (88.19-105.59)
102.74(98.45-107.31)
91 .98 (88.94-98.00)
90th % (90% B.I.)**
224.70(194.81-254.30)
271.88(252.77-334.04)
274.36 (258.20-304.33)
266.18(247.92-288.95)
Sexes
90th % (90% B.I.)**
191.38(172.66-201.31)
254.73(241.24-271.11)
243.73 (230.00-258.09)
241.04(232.76-254.85)
95th % (90% B.I.)**
335.51 (286.25-353.49)
381 .38 (323.48-430.80)
347.94(319.60-373.74)
354.15(314.85-378.78)
95th % (90% B.I.)**
248.87(213.56-330.21)
357.58(329.51-381.43)
317.33(304.33-330.15)
329.47(313.69-343.47)
99th % (90% B.I.)**
390.29*(380.57-401.00)
635.79*(595.41-646.84)
504.94*(439.35-693.23)
594.77 (505.38-642.53)
99th % (90% B.I.)**
380.95*(366.76-392.00)
608.62*(507.80-646.84)
476.38(439.35-592.99)
506.85 (485.63-592.99)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual
Food Intake Surveys.
5-42
-------
SECTION 5.2.1.1 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish
Individuals of Age 18 and Older
Grams/person/day
90%lnterval**
Habitat
Freshwater/Estuarine
n= 1,633
N= 33,019,160
Marine
n= 1,978
N = 40,065,285
All Fish
n = 2,634
N= 53,194,164
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
81.08
47.39
199.62
278.91
505.65*
107.9
82.77
216.59
269.7
464.24*
127.44
99.21
248.37
333.76
518.69
Lower Bound
75.05
41.77
190.37
252.77
443.65*
103
77.31
213.33
250.76
391.48*
121.99
96.93
236.25
320.87
507.8
Upper Bound
87.12
51.46
205.52
301.15
507.80*
112.81
87.21
222.67
283.14
487.07*
132.89
106.52
264.07
348.74
634.22
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
n = sample size, N = population size
Estimates are projected from the sample to the population of consumers only of age 18 and older, using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe
file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-43
-------
SECTION 5.2.1.1 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (grams/person/day)
Children Ages 3-17 by Fine Age Categories
Freshwater/Estuarine
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
442
147
107
28
Mean (90% C.I.)
40.31 (35.00-45.63)
61.49(44.37-78.61)
70.66(58.10-83.21)
100.1 1*(79.50-120.71)
Median (90% B.I.)**
23.04 (20.52-24.48)
28.46(19.29-37.40)
41.21 (36.73-52.77)
48.10*(38.81-103.48)
90th % (90% B.I.)**
95.16(85.56-101.68)
156.86*(117. 17-249.69)
172.70*(165.70-195.72)
203.14*(197.46-248.07)
95th % (90% B.I.)**
129.31 (120.46-141.91)
247.69*(149.64-381.43)
198.76*(172.74-295.81)
242.13*(205.52-642.53)
99th % (90% B.I.)**
204.84*(1 99.52-381 .43)
385.64*(221. 05-401 .00)
392.49*(295.81-514.36)
500.59*(241. 30-642.53)
Marine
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
682
217
122
37
Mean (90% C.I.)
65.61 (60.29-70.93)
78.45 (67.42-89.48)
101.93(85.49-118.37)
125.51 '(80.42-1 70.60)
Median (90% B.I.)**
53.39 (49.64-55.48)
65.21 (58.58-75.60)
78.24 (64.25-94.69)
65. 18*(52.00-1 16.48)
90th % (90% B.I.)**
125.19(114.05-150.02)
150.01 (128.91-201.38)
220.07*(205. 13-265.07)
280.88*(241. 01-354.23)
95th % (90% B.I.)**
164.84(138.61-190.45)
201.88*(165.23-317.43)
262. 34*(226. 80-307. 36)
352.54*(241. 01-390.06)
99th % (90% B.I.)**
315.72*(226.80-390.06)
349.99*(222.70-392.00)
320.07*(276.78-378.75)
529.78*(290.67-650.29)
All Fish
Age
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
Sample Size
834
270
172
52
Mean (90% C.I.)
74.08 (68.80-79.36)
95.46(85.23-105.70)
113.04(99.37-126.71)
135.54*(96.86-174.21)
Median (90% B.I.)**
63.82 (57.65-68.00)
75.52 (66.35-76.87)
83.71 (80.12-98.73)
90.74(76.00-120.18)
90th % (90% B.I.)**
148.66(135.57-165.10)
199.61 (177.00-234.85)
227.03*(205. 13-295.81)
242. 38*(205. 52-358. 28)
95th % (90% B.I.)**
183.81 (172.20-222.67)
312.94*(254.30-380.80)
307.65*(270.68-348.00)
356.90*(265.98-642.53)
99th % (90% B.I.)**
363.06*(31 0.40-391 .06)
387.41 '(381.43-401 .00)
379.97*(353.49-408.75)
644.93*(390.06-650.29)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-44
-------
SECTION 5.2.1.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Freshwater/Estuarine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
410
315
432
1,157
Mean (90% C.I.)
1,775.84(1,543.12-2,008.57)
1,184.72(961.91-1,407.54)
986.25(879.95-1,092.56)
1,184.87(1,070.66-1,299.07)
Median (90% B.I.)**
1,050.48(904.92-1,293.92)
569.39(528.72-614.28)
567.75 (508.69-700.34)
608.47 (553.86-703.96)
90th % (90% B.I.)**
4,396.58 (3,635.30-4,535.18)
2,921 .90 (2,293.90-3,314.44)
2,655.15(2,312.96-2,874.91)
2,874.59 (2,653.94-3,265.99)
95th % (90% B.I.)**
6,855.37 (4,880.55-9,166.35)
4,260.21*(3,265.99-5,972.70)
3,263.27 (2,943.67-3,715.88)
4,032.55 (3,515.79-4,406.42)
99th % (90% B.I.)**
11,544.27*(9,166.35-16,107.89)
8,154.42*(6,721. 26-20,620.25)
4,630.21*(4,036.52-9,900.08)
8,607.63*(7,086.96-9,900.08)
Males
Age
14 and Younger
15-44
45 and Older
All Ages
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
419
358
548
1,325
Sample Size
829
673
980
2,482
Mean (90% C.I.)
1,894.98(1,617.67-2,172.29)
1,166.53(1,034.22-1,298.84)
1,076.34(962.97-1,189.70)
1,238.12 (1,140.19-1,336.05)
Mean (90% C.I.)
1 ,833.54 (1 ,680.28-1 ,986.80)
1,174.70(1,067.04-1,282.36)
1,031.89(940.89-1,122.89)
1,213.25(1,135.87-1,290.64)
Median (90% B.I.)**
1,070.99(906.09-1,284.75)
618.28(545.62-808.67)
708.85(640.15-745.61)
706.66 (630.95-773.28)
Both
Median (90% B.I.)**
1,065.77(965.25-1,146.43)
589.87(531.38-684.35)
644.26 (574.50-702.82)
671.15(614.31-702.41)
90th % (90% B.I.)**
4,706.50 (3,991.69-4,989.91)
2,998.34 (2,723.72-3,349.32)
2,467.22 (2,378.07-2,596.80)
3,051.80(2,735.21-3,221.15)
Sexes
90th % (90% B.I.)**
4,512.39 (4,045.01-4,779.70)
2,977.52 (2,739.35-3,221.15)
2,507.77 (2,382.97-2,797.32)
2,947.02 (2,808.04-3,117.70)
95th % (90% B.I.)**
5,905.22 (5,521.64-6,102.54)
4,01 4.59*(3,71 1.72-4,635. 11)
3,446.79 (3,093.01-3,848.85)
4,257.39 (4,039.22-4,472.72)
95th % (90% B.I.)**
5,985.99 (5,530.84-6,866.67)
4,125.11 (3,814.99-4,840.54)
3,318.62 (3,034.37-3,715.88)
4,135.35 (4,036.52-4,286.52)
99th % (90% B.I.)**
12,628.17*(8,1 10.63-15,495.24)
6,534.31*(5,51 1 .1 0-8,577.35)
6,573.81*(5,556.54-9,351 .29)
7,998.35*(6,538.75-9,351 .29)
99th % (90% B.I.)**
12,389.21*(9,851. 70-15,495.24)
8,580.49*(5,972.70-9,477.16)
6,122.45*(4,421. 88-8,254.35)
8,587.27 (6,950.26-9,900.08)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-45
-------
SECTION 5.2.1.2 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Marine: Age by Gender and All Individuals
Females
Age
14 and Younger
15-44
45 and Older
All Ages
Sample Size
629
403
568
1,600
Mean
(90% C
2,893.06 (2,679.48-3,
1,474.84(1,365.90-1,
1,579.38(1
1,732.14(1
,439.28-1 ,
,649.10-1,
•I.)
106.65)
583.78)
719.49)
815.18)
Median
(90% B.I.)**
2,316.19(2,138.68-2,523.03)
1,156.26(934.41-1,293.09)
1,222.89(1,
143.31-1,292.80)
1,288.25(1,223.48-1,355.47)
90th % (90% B.I.)**
6,279.04 (5,285.99-6,553.75)
3,101.95 (2,579.94-3,377.58)
3,027.62 (2,676.03-3,238.80)
3,558.43 (3,335.15-3,879.79)
95th % (90% B.I.)**
7,898.74 (7,032.80-8,478.02)
3,926.90 (3,440.40-4,928.77)
3,916.83 (3,584.23-4,560.04)
4,878.31 (4,560.04-5,639.68)
99th % (90% B.I.)
10,514.45
6,491.00*
7,415.79*
8,617.55*
**
'(9,321.52-11,980.46)
(5,931.06-7,802.45)
(6,020.90-12,395.47)
(7,802.45-9,321
.52)
Males
Age
14 and Younger
14,193.47)
15-44
45 and Older
Sample Size
643
409
621
Mean
(90% C.I.)
2,885.20 (2,540.19-3,230.21)
1,579.39(1
1,412.30(1
,458.08-1 ,
,328.35-1 ,
700.70)
496.24)
Median
2,264.11 (1,
1,259.93(1,
1,143.28(1,
(90% B.I.)**
945.98-2,496.33)
170.38-1,403.70)
070.99-1 ,240.28)
90th % (90% B.I.)**
6,243.86 (5,390.40-6,930.70)
3,063.48 (2,854.63-3,481.12)
2,811.94 (2,588.88-3,072.28)
95th % (90% B.I.)**
8,067.74 (6,576.65-8,706.84)
3,736.28 (3,554.02-4,048.48)
3,723.68 (3,386.40-3,986.78)
99th
11,870.51
7,102.85*
5,503.98*
% (90% B.I.
•(10,365.38-
(4,633.98-7,701
,)**
.39)
(5,134.25-6,320.80)
Both Sexes
Age
14 and Younger
12,054.98)
15-44
45 and Older
Sample Size
1,272
812
1,189
Mean (90% C.I.)
2,892.24 (2,673.50-3,
1,527.49(1
1,500.90(1
,440.83-1 ,
,416.26-1,
110.98)
614.15)
585.54)
Median
(90% B.I.)**
2,312.28 (2,085.17-2,523.03)
1,214.08(1,
1,182.99(1,
133.41-1,310.12)
151.30-1,251.82)
90th % (90% B.I.)**
6,290.16 (5,747.61-6,447.73)
3,092.59 (2,854.63-3,317.91)
2,948.00 (2,663.71-3,231.73)
95th % (90% B.I.)**
8,046.90 (7,364.88-8,564.35)
3,871.96 (3,563.92-4,131.49)
3,888.51 (3,493.94-4,030.41)
99th % (90% B.I.)**
11,507.42
6,897.59*
6,228.75*
"(10,124.19-
(5,287.11-7,701
.39)
(5,409.10-9,759.38)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-46
-------
SECTION 5.2.1.2 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
All Fish: Age by Gender and All Individuals
Females
Age
14 and Younger
16,107.89)
15-44
45 and Older
All Ages
Sample Size
779
541
725
2,045
Mean (90% C.I.)
3,201.90(2,982.67-3,421.12)
1,728.30(1,547.28-1,909.32)
1,773.76(1,657.27-1,890.25)
1,962.13 (1,863.57-2,060.69)
Median (90% B.I.)**
2,398.86 (2,170.72-2,643.17)
1,218.26(1,117.24-1,339.84)
1 ,382.84 (1 ,253.40-1 ,505.96)
1,416.65(1,346.49-1,476.54)
90th % (90% B.I.)**
6,835.88 (6,595.73-7,364.88)
3,436.71 (3,152.98-3,925.41)
3,422.45 (3,097.51-3,767.38)
4,005.49 (3,830.58-4,277.78)
95th % (90% B.I.)**
8,808.04 (8,450.61-9,407.93)
5,044.65 (4,221.43-6,122.05)
4,097.55 (3,870.45-4,852.93)
5,791.85 (5,097.48-6,058.66)
99th % (90% B.I.)**
13,906.69*(1 1,460.65-
8,01 1 .49*(6,721 .26-8,603.84)
7,995.99*(6,121 .23-15,1 1 7.25)
9,878.48 (8,970.49-12,234.97)
Males
Age
14 and Younger
16,803.15)
15-44
45 and Older
Age
14 and Younger
15,495.24)
15-44
45 and Older
Sample Size
788
561
842
Sample Size
1,567
1,102
1,567
Mean (90% C.I.)
3,314.34 (3,021 .67-3,607.01)
1,850.62(1,753.81-1,947.44)
1,703.34(1,615.64-1,791.03)
Mean (90% C.I.)
3,259.63 (3,061 .95-3,457.31)
1,790.11 (1,696.17-1,884.05)
1,739.75(1,649.88-1,829.61)
Median (90% B.I.)**
2,502.31 (2,331.61-2,982.29)
1,548.07(1,421.68-1,685.79)
1,381.95(1,319.14-1,514.17)
Both
Median (90% B.I.)**
2,471.51 (2,383.35-2,639.21)
1 ,349.95 (1 ,245.33-1 ,468.79)
1 ,383.33 (1 ,337.82-1 ,434.67)
90th % (90% B.I.)**
7,401.75 (6,240.82-7,626.42)
3,599.47 (3,231.56-4,197.45)
3,395.46 (3,117.70-3,638.01)
Sexes
90th % (90% B.I.)**
7,119.82 (6,533.48-7,589.31)
3,548.94 (3,317.91-3,833.45)
3,415.94 (3,227.02-3,571.85)
95th % (90% B.I.)**
8,720.25 (8,323.22-10,590.49)
4,461.34 (3,991.47-5,063.10)
4,253.00 (3,912.25-4,685.39)
95th % (90% B.I.)**
8,758.28 (8,486.83-9,362.01)
4,805.84 (4,214.48-5,422.31)
4,260.74 (4,017.22-4,497.06)
99th % (90% B.I.)**
13,024.79*(12,277.87-
7,621. 43*(7,360.98-8,473.04)
6,376.22*(5,513.91-9,351 .29)
99th % (90% B.I.)**
13,954.57*(12,925.50-
7,838.99*(7,360.98-8,603.84)
6,704.46 (6,195.18-9,351.29)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-47
-------
SECTION 5.2.1.2 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish
Individuals of Age 18 and Older
Milligrams/kilogram of body weight/day
90%lnterval**
Habitat
Freshwater/Estuarine
n= 1,599
N = 32,354,879
Marine
n= 1,944
N = 39,352,645
All Fish
n = 2,585
N = 52,216,332
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
1,101.98
611.54
2,693.29
3,744.30
7,140.34*
1,500.63
1,198.84
2,971.29
3,749.25
6,345.52*
1,757.73
1,371.55
3,438.27
4,491.62
7,510.01
Lower Bound
1,023.19
552.96
2,507.05
3,519.98
6,387.78*
1,439.66
1,139.63
2,740.02
3,578.57
5,653.20*
1,686.82
1,311.16
3,302.80
4,271.23
6,678.75
Upper Bound
1,180.77
684.48
2,820.38
4,036.76
8,603.84*
1,561.60
1,264.66
3,097.51
3,961.99
7,224.38*
1,828.64
1,436.93
3,584.23
4,809.86
8,603.84
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
n = sample size, N = population size
Estimates are projected from the sample to the population of consumers only of age 18 and older, using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
(6) 757 individuals did not report body weight. They represent 6,314,627 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the
recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-48
-------
SECTION 5.2.1.2 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Children Ages 3-17 by Fine Age Categories
Freshwater/Estuarine
Age Sample Size
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
416
132
101
28
Mean (90% C.I.)
2,292.48 (2,012.49-2,572.46)
1,830.33 (1,415.90-2,244.76)
1,273.34(1,082.32-1,464.35)
1 ,401 .06*(1 ,057.67-1 ,744.44)
Median (90% B.I.)**
1,348.02(1,212.55-1,445.88)
1,079.54(476.23-1,326.18)
812.22 (701.30-951.84)
602.40*(569.88-978.21)
90th% (90% B.I.)**
5,851 .54 (4,702.74-6,067.60)
4,688. 16*(3,672.53-5,987.10)
2,776.77*(2,090.63-3,026.05)
2,970.99*(2,742.84-3,691 .94)
95th% (90% B.I.)**
7,159.77 (6,950.26-7,442.48)
6,207.31*(4,766.57-12,925.50)
4,419.34*(3,026.05-5,521.64)
3,279.38*(2,766.54-8,577.35)
99th% (90% B.I.)**
15,599.75*(1 1,877.48-18,670. 16)
1 2 ,365.2 1 '(6,762.56-1 2 ,925.50)
5,717.33*(5,456.55-9,851.70)
6,819.39*(3,221 .15-8,577.35)
Marine
Age Sample Size
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
640
203
120
37
Mean (90% C.I.)
3,688.56 (3,394.91-3,982.22)
2,786.67 (2,416.59-3,156.75)
2,020.41 (1,714.11-2,326.72)
2,007.11*(1,302.21-2,712.01)
Median (90% B.I.)**
3,037.20 (2,809.94-3,215.86)
2,270.94 (2,014.46-2,643.17)
1,391.58(1,206.31-2,109.25)
1,021.20*(805.78-2,101.68)
90th% (90% B.I.)**
7,253.03 (6,777.31-8,504.16)
5,910.28 (4,813.14-7,364.88)
4,223.53*(3,743.70-4,781 .26)
4,467.70*(3,880.25-7,802.45)
95th% (90% B.I.)**
9,269.56 (8,414.50-9,991.19)
8,001 .27*(6,374.62-8,706.84)
5,195.12*(3,858.58-6,447.73)
6,537.1 0*(3,991. 47-7,802.45)
99th% (90% B.I.)**
16,100.30*(1 1 ,980.46-1 7,988.99)
1 0,754.04*(8,706.84-1 2 ,054.98)
6,838.93*(6,076.20-8,970.49)
7,885.75*(4,660.95-7,957.60)
All Fish
Age Sample Size
Ages 3 to 5
Ages 6 to 10
Ages 11 to 15
Ages 1 6 to 1 7
779
250
164
52
Mean (90% C.I.)
4,198.31 (3,894.48-4,502.13)
3,187.77 (2,923.07-3,452.47)
2,199.42 (1,950.32-2,448.52)
2,066.16*(1, 529.26-2,603.06)
Median (90% B.I.)**
3,638.04 (3,396.23-3,799.48)
2,504.85 (2,174.62-2,671.45)
1,571.20(1,457.71-1,770.50)
1,347.67(1,008.69-2,101.68)
90th% (90% B.I.)**
8,061.34 (7,366.46-9,222.61)
6,543.59 (6,012.89-8,706.84)
4,387.23*(3,784.67-5,521 .64)
3,902. 14*(3,536.08-7,891. 61)
95th% (90% B.I.)**
10,443.58 (9,475.47-12,261.38)
8,654.23*(7,085.92-1 1 ,756.48)
6,233.67*(4,419.83-7,589.31)
6,594.32*(4,660.95-8,577.35)
99th% (90% B.I.)**
17,873.72*(15,290.07-18,670.16)
1 2 ,784.91 *(1 0,929.57-1 3,979.49)
8,344.58*(6,076.20-8,970.49)
8,209.84*(7,891 .61-8,577.35)
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance.
(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
5-49
-------
SECTION 5.2.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish
Alternate Habitat
Grams/person/day
90%lnterval**
Habitat
Freshwater
n= 1,093
N = 14,862,705
Estuarine/Marine
n = 4,352
N = 64,403,857
All Fish
n= 4,391
N= 65,139,471
Statistic
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Estimate
41.43
7.13
120.89
190.38
381.98*
114.10
86.35
226.97
294.50
491.05
121.33
91.98
241.04
329.47
506.85
Lower Bound
35.60
6.08
107.59
158.61
258.48*
109.43
82.01
221.61
269.43
390.06
116.43
88.94
232.76
313.69
485.63
Upper Bound
47.27
9.07
147.02
190.72
431.48*
118.77
91.27
234.99
323.68
597.33
126.23
98.00
254.85
343.47
592.99
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.
n = sample size, N = population size
Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined
survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for
Individual Food Intake Surveys.
(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the
United States."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the
recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.
5-50
-------
APPENDIX A
TABLE A-1. FRESHWATER/ESTUARINE RATIO FOR UNKNOWN FISH COMPONENTS
TABLE A-2. "AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT
HABITAT ASSIGNMENTS BASED ON THE 1994-1996 CSFII FOOD
CODES
TABLE A-3 "AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT
HABITAT ASSIGNMENTS BASED ON THE 1998 CSFII FOOD CODES
TABLE A-4 "UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT
HABITAT ASSIGNMENTS BASED ON THE 1994-1996 CSFII FOOD
CODES
TABLE A-5 "UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT
HABITAT ASSIGNMENTS BASED ON THE 1998 CSFII FOOD CODES
-------
THIS PAGE INTENTIONALLY LEFT BLANK
-------
TABLE A-1. Freshwater/Estuarine Ratios for Unknown Fish Components
Sections
4. and 5.
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
1.1.1, 1.1.2,2.1.1,2.1.2
Sections
4. and 5.
1.4
1.5,2.2
Table
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
1,2,3
4
5
5
5
5
Table
1,2,3
1,2,3
Sex
Females
Females
Females
Females
Males
Males
Males
Males
Both Sexes
Both Sexes
Both Sexes
Both Sexes
Sex
Age
14 and younger
15 to 44
45 and older
All ages
14 and younger
15 to 44
45 and older
All ages
14 and younger
15 to 44
45 and older
All ages
18 and older
3 to 5
6 to 10
11 to 15
16 to 17
Sample
Low-Income
Estuarine/Marine
As Prepared
Ratio
0.29
0.37
0.32
0.33
0.29
0.40
0.39
0.37
0.29
0.38
0.36
0.35
0.37
0.27
0.31
0.36
0.34
As Prepared
Ratio
0.39
0.93
Uncooked
Ratio
0.29
0.38
0.33
0.34
0.30
0.42
0.41
0.39
0.29
0.40
0.38
0.37
0.39
0.27
0.33
0.37
0.35
Uncooked
Ratio
0.39
0.92
A-1
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
( grams)
Fish
Weight
(grams )
OPP/ % of
USDA Prepared
% C PRATIO Fish
Fish x 100 in Recipe
Abalone, cooked, NS as to cooking method 15155
Abalone, floured or breaded, fried 15155
Abalone, steamed or poached 15155
Fish and vegetable soup, no potatoes (Sopa de 15155
pescado) W/ ABALONE
Anchovy, cooked, NS a
Anchovy, canned
Steak tartare (raw ground beef and egg)
Antipasto with ham, fish, cheese, vegetables
Caesar salad (with romaine)
Greek Salad
ABALONE,MXD SP,RAW
ABALONE,MXD SP,RAW
ABALONE,MXD SP,RAW
ABALONE,MXD SP,RAW
HABITAT=Estuarine
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
SPECIES=Barracuda (6) HABITAT=Marine
26103110
26103120
26103140
26103160
0
0
0
0
Barracuda,
Barracuda,
Barracuda,
Barracuda,
cooked,
baked or
floured
steamed
NS
as to cooking method
broiled
or
or
breaded,
poached
fried
qpFCTFq
15050
15050
15050
15050
BARRACUDA,
BARRACUDA,
BARRACUDA,
BARRACUDA,
RAW
RAW
RAW
RAW
HABITAT=Freshwater
ked, NS as to cooking method
ured or breaded, fried
ured or breaded, fried W/ CANOLA OIL
ured or breaded, fried W/ VEGETABLE O
INCLUDE OIL, NFS)
ured or breaded, fried W/ CORN OIL
ured or breaded, fried W/ OLIVE OIL
ed or broiled
ed or broiled W/ CORN OIL (INCLUDE MA
OIL; MAZOLA OIL, NFS; WESSON CORN OI
SPECIES=Catfish
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
CARP,RAW
CARP,RAW
CARP,RAW
HABITAT=50% Freshwater, 50% Estuarine
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-2
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
( grams)
Fish
Weight
(grams )
OPP/ 4 of
USDA Prepared
4 C PRATIO Fish
Fish x 100 in Recipe
Catfish, baked or broiled W/ VEGETABLE OIL, NF
S (INCLUDE OIL, NFS)
Catfish, baked or broiled W/O FAT
Catfish, baked or broiled W/ CORN OIL
Catfish, breaded or battered, baked
Catfish, breaded or battered, baked W/O FAT
Catfish, breaded or battered, baked W/ BUTTER,
NFS
Catfish, floured or breaded, fried
Catfish, floured or breaded, fried W/ VEGETABL
E OIL, NFS (INCLUDE OIL, NFS)
Catfish, floured or breaded, fried W/ LARD
Catfish, floured or breaded, fried W/ CORN OIL
(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE
SSON CORN OIL)
breaded, fried W/
OLIVE OI
Catfish, floured
L
Catfish, floured or breaded, fried W/
EASE
Catfish, floured or breaded, fried W/ SOYBEAN
OIL
Catfish, battered, fried 15234
Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234
(INCLUDE OIL, NFS)
Catfish, battered, fried W/ CANOLA OIL 15234
Catfish, battered, fried W/ PEANUT OIL 15234
Catfish, steamed or poached 15234
Seafood stew with potatoes and vegetables (inc 15234
luding carrots, broccoli, and/or dark-green le
afy), tomato-base sauce W/ ALL CATFISH
27350310 100142 Seafood stew with potatoes and vegetables (inc 15234
luding carrots, broccoli, and/or dark-green le
afy), tomato-base sauce W/ ALL CATFISH
27350310 100142 Seafood stew with potatoes and vegetables (inc
luding carrots, broccoli, and/or dark-green le
afy), tomato-base sauce W/ ALL CATFISH
1 Ib raw,dressed catfish ylds 308g after ckg w/add
1 Ib raw,dressed catfish ylds 308g after ckg w/add
1 Ib raw,dressed catfish ylds 308g after ckg w/add
1 Ib raw,dressed catfish ylds 308g after ckg w/add
1 Ib raw,dressed catfish ylds 308g after ckg w/add
1 Ib raw,dressed catfish ylds 308g after ckg w/add 795.25
1 Ib raw,dressed catfish ylds 308g after ckg w/add 795.25
1 Ib raw,dressed catfish ylds 308g after ckg w/add 795.25
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
SPECIES=Cisco (21) HABITAT=Freshwater
15014P CISCO,SMOKED 99.90
11.16
11.16
11.61
11.41
26303100 0
26303110 0
Food Mod
Clams , raw 15157
Clams , cooked, NS as to cooking method 15157
Ingredient
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
Ingredient
100.00
1, 087 .25
Recipe
Weight
100.00
908 .00
Fish
Weight
100.00
76. 42
OPP/
USDA
% C PRATIO
100.00
76.42
% of
Prepared
Fish
means OPP/USDA 4Fish is given in Table C-l.
A-4
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Fish
in Recipe
SPECIES=Clam (22) HABITAT=1.93% Estuarine,
Clams, baked or broiled
Clams, floured or breaded,
H Clams, floured or breaded,
OIL, NFS (INCLUDE OIL, NFS)
Clams, battered, fried
Clams, steamed or boiled
Clams, canned
Clams, smoked, in oil
Clams, stuffed
Clams Casino
Shellfish mixture and noodl
uce (mixture)
Paella with seafood
Seafood stew with potatoes
luding carrots, broccoli, a
), tomato-base sauce
Bouillabaisse
Seafood stew with potatoes
luding carrots, broccoli, a
afy), tomato-base sauce
Paella, NFS
Shellfish mixture and veget
rrots, broccoli, and/or dar
otatoes)), soy-base sauce
Shellfish mixture and veget
rrots, broccoli, and dark-g
toes)), soy-base sauce
Shellfish mixture and veget
rrots, broccoli, and/or dar
otatoes)), (mushroom) soup
Paella, Valenciana style, w
lenciana)
Seafood paella, Puerto Rica
a marinera)
Clam sauce, white
>5 Clam sauce, white W/ BUTTER
Clam cake or patty
Shellfish mixture and veget
rrots, broccoli, and dark-g
toes)), (mushroom) soup (mi
Shrimp and clams in tomato-
oodles (frozen meal)
Clam chowder, New England,
ium, ready-to-serve
Spaghetti with clam sauce,
fried
fried W/ VEGETABLE
15157
15157
15157
15157
15157
15157
15157
15157
15157
15157
15157
15157
n style (Paella a 1 15157
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
Recipe Fish
Weight Weight
(grams) (grams)
Fish
% of
Prepared
C_PRATIO Fish
x 100 in Recipe
SPECIES=Clam
A-5
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
28355120
28355120
28355120
28355120
28355120
28350210
28355110
28350210
101014
200270
200965
201749
202311
0
0
0
0
0
te
Spaghetti with red clam sauce 15160
Spaghetti with white clam sauce 15160
Spaghetti with white clam sauce W/ MARGARINE-L 15160
IKE SPREAD, STICK, SALTED
Linguini with clam sauce (diet frozen meal) 15160
Linguini with vegetables and seafood in white 15160
wine sauce (diet frozen meal)
Clam chowder, New England, canned, reduced sod 15162
ium, ready-to-serve
Clam chowder, NS as to Manhattan or New Englan 6027P
d style
Clam chowder, Manhattan 6027P
Clam chowder, New England, prepared with milk 6030
Clam chowder, New England, prepared with milk 6030
W/ 1% MILK
Clam chowder, New England, prepared with milk 6030
MADE FROM CONDENSED W/ 1/3 CAN OF SKIM MILK
Clam chowder, New England, prepared with milk 6030
W/ 2% MILK
Clam chowder, New England, prepared with milk 6030
W/ SKIM MILK
Clam chowder, New England, prepared with milk 6030
W/ WHOLE MILK
Clam chowder, New England, prepared with milk 6030
W/ HALF AND HALF CREAM
Clam chowder, NS as to Manhattan or New Englan 6230P
d style
Clam chowder, New England, NS as to prepared w 6230P
ith water or milk
Clam chowder, NS as to Manhattan or New Englan 6428P
d style
Clam chowder, Manhattan 6428P
Clam chowder, NS as to Manhattan or New Englan 6430P
d style
Clam chowder, New England, prepared with water 6430P
SOUP,CLAM CHOWDER,NEW EN6,CND,COND
SOUP,CLAM CHOWDER,NEW EN6,CND,COND
SOUP,CLAM CHOWDER,NEW EN6,CND,COND
SOUP,CLAM CHOWDER,NEW EN6,CND,COND
SOUP,CLAM CHOWDER,NEW EN6,CND,COND
SOUP,CLAM CHOWDER,NEW EN6,PREP W/MILK
SOUP,CLAM CHOWDER,NEW EN6,PREP W/MILK
SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O
SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O
SOUP,CLAM CHOWDER,NEW EN6,PREP W/H2O,COMM
SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM
HABITAT=Marine
Fish, NS as to type, raw 15015
Fish, NS as to type, breaded or battered, bake 15015
d
Fish, NS as to type, floured or breaded, fried 15015
Fish, NS as to type, floured or breaded, fried 15015
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
404
602
602
602
602
100
100
100
.00
.00
.00
.00
.00
.00
.00
.00
305.
305.
305.
305.
305.
50.
100.
12 .
.00
.00
.00
.00
.00
.00
.00
.50
75. 50
50. 66
50. 66
50. 66
50. 66
50. 32
100.00
12. 34
Recipe Fish
Weight Weight
(grams) (grams)
Fish
% of
Prepared
C_PRATIO Fish
x 100 in Recipe
HABITAT=Marine
26100140 100854 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW
W/ SOYBEAN OIL
26100150 0 Fish, NS as to type, battered, fried 15015 COD,ATLANTIC,RAW
A-6
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
getables (incl
dark-green lea
ce (mixture)
getables (excl
k-green leafy
(mixture)
, NFS (frozen
ips (frozen me
ips (frozen me
getable (diet
on-butter sauc
rozen meal)
r-dipped, or f
es, dessert (f
r
r W/ HALF AND
getable soup,
meal)
al)
al, large portion)
frozen meal)
e with starch item, v
HALF CREAM
no potatoes (Sopa de
Seafood soup with vegetables (including carrot 15015
s, broccoli, and/or dark-green leafy (no potat
oes) )
Seafood soup with vegetables (excluding carrot 15015
s, broccoli, and dark-green leafy (no potatoes
) )
Codfish fritter, Puerto Rican style (Bacalaito
Fish, batter-dipped or fish cake, with vegetab
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking
method
Fish, NS as to type, baked or broiled
Fish, NS as to type, baked or broiled W/ BUTTE
R, NFS
Fish, NS as to type, baked or broiled W/ VE6ET
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
(26100150) COD,ATLANTIC,RAW
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
Recipe Fish
Weight Weight
(grams) (grams)
Fish
% of
Prepared
C_PRATIO Fish
x 100 in Recipe
HABITAT=Marine
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
A-7
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
27150010
27250030
27250050
27250310
27 51010
27 51020
27 51030
27 51040
27 51050
27451070
28351160
28351170
58100900
58409000
28152010
26100170
26109170
26109180
27151070
27150250
26109110
26109120
26109120
26109120
26109130
26109130
Food
Code
26109140
26109140
26109150
26109150
26109150
26109160
26109120
26109120
0
0
0
0
0
0
0
0
0
o
0
0
101090
0
o
0
0
o
0
0
o
0
202670
203510
0
203682
Mod
code
0
101002
0
101070
203652
0
200971
201039
callops, shrimp, potatoes (frozen meal)
Fish with cream or white sauce, not tuna or lo
bster (mixture)
Codfish ball or cake
Fish cake or patty, NS as to fish
Haddock cake or patty
Codfish with starchy vegetables, Puerto Rican
style (Serenata de bacalao) (mixture)
Codfish salad, Puerto Rican style (Gazpacho de
bacalao)
Stewed codfish, Puerto Rican style (Bacalao gu
isado)
Biscayne codfish, Puerto Rican style (Bacalao
a la Vizcaina)
Codfish salad, Puerto Rican style (Ensalada de
bacalao)
Codfish salad, Puerto Rican style (Serenata)
Codfish, rice, and vegetable soup, Puerto Rica
n style
Codfish soup with noodles, Puerto Rican style
Enchilada with seafood, tomato-based sauce W/
COD
Noodle soup, with fish ball, shrimp, and dark
green leafy vegetable
Seafood platter with fish cake, fish fillet, s
callops, shrimp, potatoes (frozen meal)
Fish, NS as to type, dried
Cod, dried, salted
Cod, dried, salted, salt removed in water
Stewed codfish, Puerto Rican style
Fish moochim (Korean style) , dried fish with s
oy sauce
Cod, cooked, NS as to cooking method
Cod, baked or broiled
Cod, baked or broiled W/ BUTTER, NFS
Cod, baked or broiled W/ OLIVE OIL
Cod, breaded or battered, baked
Cod, breaded or battered, baked W/ SHORTENING,
15017
15017
15017
15017
15017
15017
15017
15017
15017
15017
15017
15017
15017
15017N
15017N
15018P
15018P
15018P
15018P
15018P
15019
15019
15019
15019
15019
15019
Ingredient
Food Name
VEGETABLE
Cod, floured or breaded, fried
Cod, floured or breaded, fried W/ CANOLA OIL
Cod, battered, fried
Cod, battered, fried W/ VEGETABLE OIL (INCLUDE
OIL, NFS)
Cod, battered, fried W/ PEANUT OIL
Cod, steamed or poached
Cod, baked or broiled W/ CORN OIL (INCLUDE MAZ
OLA CORN OIL; MAZOLA OIL, NFS)
Cod, baked or broiled W/O FAT OR W/ NONSTICK S
Code
( 23 )
15019
15019
15019
15019
15019
15019
15019
15019
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
(272
(272
COD,
COD,
COD,
COD,
Neec
COD,
COD,
COD,
COD,
COD,
COD,
I
COD,
COD,
COD,
COD,
COD,
COD,
Cod,
Cod,
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
50030) C
,CND
,CND
,CND
,CND
,CND
,CND
,CND
,CND
,CND
,CND
,CND
,CND
,CND
OD, ATLANTIC, CND
50050) COD, ATLANTIC, CND
ATLANTIC
ATLANTIC
ATLANTIC
ATLANTIC
gwd for
PACIFIC,
PACIFIC,
PACIFIC,
PACIFIC,
PACIFIC,
PACIFIC,
, DRIEDSSALTED
, DRIEDSSALTED
, DRIEDSSALTED
, DRIEDSSALTED
1 C;recipe calls for 1 C.
RAW
RAW
RAW
RAW
RAW
RAW
ngredient
Name
PACIFIC,
PACIFIC,
PACIFIC,
PACIFIC,
PACIFIC,
PACIFIC,
Pacific,
Pacific,
RAW
RAW
RAW
RAW
RAW
RAW
raw
raw
924 .00
898 .15
898.15
898 .15
2,298.80
1, 446.75
993.30
1,397.85
2,535.60
729.60
2, 886.75
2, 957 .35
1,367.14
847.77
240.00
100.00
100.00
100.00
1, 189.85
74.11
1,086.45
971 . 90
972.08
970.70
1,171.05
1, 163.33
Recipe
Weight
(grams)
1,086.45
1, 086.45
133.00
133.00
133.00
100.00
970. 95
943.70
324.00
396.90
396.90
396.90
226.80
340.20
250.00
350.00
635.00
198.00
453.60
453.60
384.00
55.68
33.67
100.00 88.91
100.00 88 . 91
28.50 88.91
250.00 88 . 91
42.00 88.91
907.20
907.20
907.20
907.20
907.20
907.20
OPP/
Fish USDA
Weight %
(grams) Fish
907.20
907.20
100.00
100.00
100.00
100.00
907.20
907.20
35
40
40
40
9
23
25
24
25
2 7
16
15
2 7
5
12
100
100
28
27
56
73
92
92
92
74
74
. 06
. 05
.05
. 05
.84
.51
. 93
.74
.04
. 14
. 25
. 84
. 90
. 95
7 2
. 00
. 00
.50
. 7 3
. 67
.82
. 72
. 70
. 73
. 04
. 30
C PRATIO
X
100
- (continued)
73
7 3
69
69
6 9
100
92
96
.82
. 82
.79
. 79
. 7 9
. 00
. 70
. 07
35.06
40.05
40.05
40.05
9.84
23.51
25.93
24.74
25.04
27.14
16.25
15.84
27 . 90
5.95
12.72
88.91
88 . 91
25.34
18 . 68
50.39
73.82
92 .72
92 .70
92 .73
74 .04
74 .30
% of
Prepared
Fish
in Recipe
73.82
73 . 82
69.79
69.79
69.79
100.00
92 .70
96.07
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-8
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
PRAY (INCLUDE PAM...)
26109120 201359 Cod, baked or broiled W/ VEGETABLE OIL, NFS (I 15019
NCLUDE OIL, NFS)
Cod, baked or broiled W/ PEANUT OIL
Cod, breaded or battered, baked W/ FAT FREE MA
RGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE PROM
ISE ULTRA FAT FREE NONFAT MARGARINE)
26109130 201574 Cod, breaded or battered, baked W/O FAT OR W/
NONSTICK SPRAY (INCLUDE PAM...)
0 Fish, NS as to type, raw
0 Fish, NS as to type, breaded or battered, bake
d
0 Fish, NS as to type, floured or breaded, fried
Fish, NS as to type, floured or breaded, fried
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, floured or breaded, fried
W/ SOYBEAN OIL
Fish, NS as to type, battered, fried
Fish, batter-dipped or fish cake, with vegetab
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking
method
Fish, NS as to type, baked or broiled
Fish, NS as to type, baked or broiled W/ BUTTE
R, NFS
Fish, NS as to type, baked or broiled W/ VEGET
ABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, baked or broiled W/ CORN
OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.
0
200264
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
(26100150) POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
45. 04
45. 04
45.04
45.04
SPECIES=Conch (113)
HABITAT=Marine
Recipe Fish
Weight Weight
(grams) (grams)
Fish
% of
Prepared
Fish
in Recipe
SPECIES=Crab (24) HABITAT = 65.57 % Estuarine, 34.43% Marine
26305110 0 Crab, cooked, NS as to cooking method
26305120 0 Crab, baked or broiled
26305120 101036 Crab, baked or broiled W/O FAT
26305120 202233 Crab, baked or broiled W/ OLIVE OIL
26305160 0 Crab, hard shell, steamed
27150020 0 Crab, deviled
27150020 100802 Crab, deviled W/ BUTTER, NFS
27150030 0 Crab imperial
27150130 0 Seafood newburg
27151040 0 Crabs in tomato-based sauce, Puerto Rican styl
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-9
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
e (mixture) (Salmorejo de jueyes)
Crab cake
Flounder with crab stuffing
Shrimp with crab stuffing
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
27464000 100414
Crab s
Crab
SE)
Crab s
Gumbo,
h, por
Gumbo,
h, por
TIER,
Crab c
Crab s
Crab s
Crab s
Crab s
Taco w
de jue
Macaro
Macaro
Macaro
NNAISE
NONFAT
P FREE
Macaro
alad
alad W/
alad W/ REAL MAYONNAISE
no rice (New Orleans type with shellfis
k, and/or poultry, tomatoes, okra)
no rice (New Orleans type with shellfis 15140
k, and/or poultry, tomatoes, okra) W/ BU
NFS
ake sandwich, on bun
oup, NS as to tomato-base or cream style
oup, tomato-base
oup, prepared with milk
oup, prepared with milk W/ 1% MILK
•ith crab meat, Puerto Rican style (Taco
ye)
ni salad with crab meat
ni salad with crab meat W/ SOUR CREAM
ni salad with crab meat W/ FAT FREE MAYO
-TYPE SALAD DRESSING (INCLUDE KRAFT FREE
MAYONNAISE DRESSING; KRAFT MIRACLE WHI
NONFAT DRESSING...)
ni salad with crab meat W/ REAL MAYONNAI 15140
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,
CRAB,BLUE,
CRAB,BLUE,
CRAB,BLUE,
CRAB,BLUE,
CRAB,BLUE,
CKD,MOIST HEAT
CKD,MOIST HEAT
CKD,MOIST HEAT
CKD,MOIST HEAT
CKD,MOIST HEAT
CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
13.57
Recipe
Weight
(grams)
Fish
Weight
(grams)
Fish
% of
Prepared
Fish
in Recipe
SPECIES=Crab (24)
HABITAT=65.57% Estuarine, 34.434 Marine
sava pie stuffed with crab meat, Puerto Ric 15140
style (Empanada de jueyes)
b, soft shell, floured or breaded, fried
hrooms, stuffed W/ CRABMEAT AND W/ BUTTER,
hrooms, stuffed W/ CRABMEAT 15140N
ton soup W/ SHRIMP AND CRAB MEAT 15140N
b, canned 15141
food souffle 15141
food salad 15141
food salad W/ REAL MAYONNAISE 15141
food garden salad with seafood, vegetables 15141
luding tomato and carrots, no dressing
food garden salad with seafood, tomato and/ 15141
carrots, other vegetables, no dressing
food garden salad with seafood, tomato and/ 15141
carrots, other vegetables, no dressing W/ A
CRAB
CRAB,BLUE,CKD,MOIST HEAT
(26305110) CRAB,BLUE,CKD,MOIST HEAT
(26305160) CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CND
CRAB,BLUE, CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
means OPP/USDA %Fish is given in Table C-l.
A-10
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
27450190 100116 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND
or carrots, other vegetables, no dressing W/ A
LL CRAB
0 Seafood garden salad with seafood, eggs, veget 15141 CRAB,BLUE,CND
ables excluding tomato and carrots, no dressin
g
0 Seafood garden salad with seafood, eggs, tomat 15141 CRAB,BLUE,CND
o and/or carrots, other vegetables, no dressin
g
0 Taco or tostada with fish, lettuce, tomato, sa 15141 CRAB,BLUE,CND
Isa
0 Stuffed shells, with fish and/or shellfish, wi 15141 CRAB,BLUE,CND
th tomato sauce
SPECIES=Crayfish (26)
HABITAT=Freshwater
HABITAT=Estuarine
Croaker, cooked, NS as to cooking method 15020
Croaker, breaded or battered, baked 15020
Croaker, floured or breaded, fried 15020
Croaker, floured or breaded, fried W/ VE6ETABL 15020
E OIL, NFS (INCLUDE OIL, NFS)
1 Ib raw,dressed croaker ylds 268g after ckg w/add
CROAKER,ATLANTIC,RAW 1,
CROAKER,ATLANTIC,RAW
CROAKER,ATLANTIC,RAW
IL
0 Croaker, steamed or poached 15020
0 Fish a la Creole, Puerto Rican style (Pescado 15020
frito con mojo)
0 Croaker, baked or broiled 15020
101027 Croaker, baked or broiled W/ CORN OIL (INCLUDE 15020
MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN
OIL...)
201441 Croaker, baked or broiled W/ VEGETABLE OIL, NF 15020
S (INCLUDE OIL, NFS)
201442 Croaker, baked or broiled W/ OLIVE OIL 15020
CROAKER,ATLANTIC,RAW
CROAKER,ATLANTIC,RAW
Food
Code
26111140
26111140
Mod
code
101109
101127
Food Name
Croaker, floured or breaded,
OIL (INCLUDE WESSON OIL, NFS.
Croaker, floured or breaded,
Ingredient
Code
fried W/ SOYBEAN 15020
. . . )
fried W/ PEANUT O 15020
Ingredient
Name
CROAKER, ATLANTIC , RAW
CROAKER, ATLANTIC , RAW
Recipe
Weight
(grams)
705.45
705.45
Fish
Weight
(grams)
526.20
526.20
OPP/
USDA
% C PRATIO
Fish x 100
61. 75
61. 75
% of
Prepared
Fish
in Recipe
61.75
61.75
Need 2 Ibs raw croaker in recipe;42%refuse factor.
Need 2 Ibs raw croaker in recipe;42%refuse factor.
HABITAT=Estuarine
SPECIES=Fish
EEL,MXD SP,RAW
EEL,MXD SP,RAW
EEL,MXD SP,RAW
A-ll
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
72308000 0
Fish stick, patty, or fillet, NS
ooked, NS as to cooking method
Fish stick, patty, or fillet, NS
aked or broiled
Fish stick, patty, or fillet, NS
readed or battered, baked
Fish, breaded, or fish sticks, with pasta
etable and dessert (frozen meal)
Fish sauce (bagoong)
Beef and rice noodle soup, Oriental style
tnamese Pho Bo)
Dark-green leafy vegetable soup with meat
ental style
FISH PORTIONS & STK,FRZ,REHTD
FISH PORTIONS S STK,FRZ,REHTD
FISH PORTIONS S STK,FRZ,REHTD
(26100230) FISH PORTIONS S STK,FRZ,REHTD
SAUCE,FISH,RTS
100.00 44 .84
100.00 44.84
100.00 44 .84
18 .20 44.84
26100100
26100130
26100140
26100140
Food
Code
0
0
0
100258
Mod
code
irLL,±L^-£ ±c
Fish, NS as to type, raw
Fish, NS as to type, breaded or battered, bake
d
Fish, NS as to type, floured or breaded, fried
Fish, NS as to type, floured or breaded, fried
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
15028
15028
15028
15028
Ingredient
Food Name
Code
Cn^^T^C ^l^^^n^>^ /QT
26100140
26100150
27150050
27150310
27150310
27150310
27150310
27150310
27450700
27450710
27460100
27550000
27550000
27550000
58151130
28150610
100854
0
0
0
100997
101137
203262
203761
0
0
0
0
100254
100769
0
0
Fish, NS as to type, floured or breaded, fried 15028
W/ SOYBEAN OIL
Fish, NS as to type, battered, fried
Fish timbale or mousse
Fish with tomato-based sauce (mixture)
Fish with tomato-based sauce (mixture) W/ BUTT
ER, NFS
Fish with tomato-based sauce (mixture) W/ CANO
LA OIL
Fish with tomato-based sauce (mixture) W/O FAT
Fish with tomato-based sauce (mixture) W/ VEGE
TABLE OIL, NFS (INCLUDE OIL, NFS)
Fish and vegetables (including carrots, brocco
li, and/or dark-green leafy (no potatoes)), to
mato-based sauce (mixture)
Fish and vegetables (excluding carrots, brocco
li, and dark- green leafy (no potatoes)), toma
to-based sauce (mixture)
Lau lau (pork and fish wrapped in taro or spin
ach leaves)
Fish sandwich, on bun, with spread
Fish sandwich, on bun, with spread W/ TARTAR S
AUCE
Fish sandwich, on bun, with spread REMOVED SPR
BAD
Sushi, with vegetables and fish
Fish, batter-dipped or fish cake, with vegetab
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028N
nrtc± irti -o j . oz z LSLuar^iie, ±u.j
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
Ingredient
Name
HABITAT 89 62^ Estuarine 10 38
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
(26100150) FLATFISH, RAW
100.00
1, 171.58
1, 086.45
1,086.45
Recipe
Weight
(grams)
1, 086.45
133.00
884.69
694 .50
694.59
694.03
680.40
694 .03
1, 604 .65
1, 619.65
1, 925.53
148 .60
148.60
133.60
2,394.40
224 .80
15.
138 .
138 .
138.
Fish
30
80
80
80
Weight
(grams)
15
11
11
11
OPP/
USDA
.30
. 40
. 37
. 37
15
11
11
11
. 30
.40
.37
3 7
% of
Prepared
% C PRATIO
Fish x
100
Fi
sh
in Recipe
138 .
15.
45 .
45 .
45 .
45 .
45 .
453.
907 .
907.
680.
57 .
57.
57.
302.
13.
80 . 11.37
30
60
60
60
60
60
60
20
20
40
60
60
60
55
9 7
10
51
66
65
66
67
66
56
56
35
35
35
39
12
5
. 38
.03
. 00
. 99
. 00
.63
. 00
. 74
.28
. 34
.28
. 18
.41
. 42
. 60
11
10
51
66
65
66
67
66
56
56
35
35
35
39
12
5
.37
.38
. 03
.00
. 99
.00
.63
.00
.74
.28
.34
. 2 8
.18
.41
.42
.60
A-12
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
26100110
26100120
26100120
26100120
26100120
0
0
200264
200968
200986
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking
method
Fish, NS as to type, baked or broiled
Fish, NS as to type, baked or broiled W/ BUTTE
R, NFS
Fish, NS as to type, baked or broiled W/ VEGET
ABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, baked or broiled W/ CORN
OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.
15029
15029
15029
15029
15029
FLATFISH
FLATFISH
FLATFISH
Flatfish,
Flatfish,
• • • )
26115000
26115110
26115120
26115120
0
0
0
100464
ornjL_._LHjO — r _LUU.IIU.«_L \ •-> u /
Flounder, raw 15028
Flounder, cooked, NS as to cooking method
Flounder, baked or broiled
Flounder, baked or broiled W/O FAT OR W/ NONST
15028
15028
15028
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
(FLOUNDER S SOLE SP),CKD,DRY HEAT
(FLOUNDER S SOLE SP),CKD,DRY HEAT
(FLOUNDER S SOLE SP),CKD,DRY HEAT
cooked, dry heat
cooked, dry heat
HAB ITAT=E s tuar i ne
RAW
RAW
RAW
RAW
100
972
972
970
970
100
971
971
943
.84
.08
.08
.95
.95
.00
. 90
. 90
.70
Recipe
Food
Code
Mod
code
Ingredient
Food Name
Code
Ingredient
Name
SPECIES Flounder (38)
ICK SPRAY (INCLUDE PAM...)
26115120
26115120
26115120
26115120
26115130
26115130
26115130
26115130
26115140
26115140
26115140
26115140
26115140
26115140
26115150
26115150
26115160
26115190
27250250
28150220
200314
200995
201280
201381
0
100680
101015
202708
0
100244
100459
100824
100907
101072
0
201594
0
0
0
0
Flounder, baked or broiled W/ CORN OIL
Flounder, baked or broiled W/ VEGETABLE OIL, N
FS (INCLUDE OIL, NFS)
Flounder, baked or broiled W/ OLIVE OIL
Flounder, baked or broiled W/ BUTTER, NFS
Flounder, breaded or battered, baked
Flounder, breaded or battered, baked W/ OLIVE
OIL
Flounder, breaded or battered, baked W/ VEGETA
BLE OIL, NFS (INCLUDE OIL, NFS)
Flounder, breaded or battered, baked W/O FAT O
R W/ NONSTICK SPRAY (INCLUDE PAM...)
Flounder, floured or breaded, fried
Flounder, floured or breaded, fried W/ CORN OI
L (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)
Flounder, floured or breaded, fried W/ OLIVE O
IL
Flounder, floured or breaded, fried W/ VEGETAB
LE OIL, NFS (INCLUDE OIL, NFS)
Flounder, floured or breaded, fried W/ SOYBEAN
OIL
Flounder, floured or breaded, fried W/ BACON G
REASE
Flounder, battered, fried
Flounder, battered, fried W/ VEGETABLE OIL, NF
S (INCLUDE OIL, NFS)
Flounder, steamed or poached
Flounder, smoked
Flounder with crab stuffing
Flounder with chopped broccoli (diet frozen me
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
HAB I TAT EstuarinG
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
Weight
( gram
s)
15.30
138 .80
138.80
138.80
138.80
100.00
907 .20
907.20
907 .20
Fish
Weight
(grams)
15
14
14
14
14
100
92
92
96
OPP/
USDA
. 17
.28
.28
. 30
.30
. 00
. 75
.75
. 09
% C PRATIO
Fish x
100
15.17
14 .28
14.28
14 .30
14.30
100.00
92 .75
92.75
96.09
% of
Prepared
Fish
in Recipe
970
970
970
972
1, 171
1,167
1,168
1,086
1,086
1, 086
1, 086
1, 086
1, 086
1, 086
133
133
100
100
1,445
326
.95
. 95
.70
.08
.58
.45
.20
.45
.45
.45
.45
.45
.45
.45
.00
.00
.00
.50
.40
.21
907.20
907 .20
907 .20
907.20
907 .20
907.20
907.20
907.20
907.20
907 .20
907 .20
907 .20
907 .20
907 .20
100.00
100.00
100.00
100.00
907.20
113.40
92
92
92
92
74
74
73
81
73
73
7 3
73
7 3
7 3
67
67
100
98
61
34
7 9
. 72
. 75
.73
. 05
. 00
. 94
.25
.86
. 86
. 86
. 86
. 86
. 86
. 52
.52
. 00
. 80
. 48
. 76
92 .72
92 .72
92 .75
92 .73
74 .05
74.00
73.94
81.25
73.86
73.86
73.86
73.86
73.86
73.86
67 .52
67.52
100.00
98 .80
61.48
34 .76
A-13
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
al)
(26115160) FLATFISH,RAW
26117110
26117120
26117120
26117120
26117120
0
0
100291
100596
201554
or£jt_._LiijO— ncn.
Haddock, cooked, NS as to cooking method
Haddock, baked or broiled
Haddock, baked or broiled W/ MARGARINE-LIKE SP
READ, TUB, SALTED (INCLUDE I CAN'T BELIEVE IT1
S NOT BUTTER. . . . )
Haddock, baked or broiled W/O FAT OR W/ NONSTI
CK SPRAY (INCLUDE PAM . . . )
Haddock, baked or broiled W/ VEGETABLE OIL, NF
^LiUCK ^ 1 _L 1
15033
15033
15033
15033
15033
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
nj-iD _L j_.nj_ — ridj_ _LII t;
RAW
RAW
RAW
RAW
RAW
972
972
973
944
972
.95
. 95
.38
. 75
.00
Recipe
Food
Code
26117120
26117120
26117120
26117130
26117130
26117130
26117140
26117140
26117150
26117150
26117160
28150210
Mod
code
201747
202548
203383
0
202751
203691
0
100866
0
201691
0
0
Ingredient
Food Name
S (INCLUDE OIL, NFS)
Haddock, baked or broiled W/ BUTTER, NFS
Haddock, baked or broiled W/ CORN OIL (INCLUDE
MAZOLA CORN OIL; MAZOLA OIL, NFS...)
Haddock, baked or broiled W/ MARGARINE-LIKE SP
READ, LIQUID, SALTED (INCLUDE PARKAY SQUEEZE S
PREAD. . . )
Haddock, breaded or battered, baked
Haddock, breaded or battered, baked W/O FAT
Haddock, breaded or battered, baked W/ BUTTER,
NFS
Haddock, floured or breaded, fried
Haddock, floured or breaded, fried W/ VE6ETABL
E OIL, NFS (INCLUDE OIL, NFS)
Haddock, battered, fried
Haddock, battered, fried W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Haddock, steamed or poached
Haddock with chopped spinach (diet frozen meal
Code
idock (41)
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
Ingredient
Name
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
HADDOCK,
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
Weight
( gram
973
972
973
1,171
1, 086
1,171
1,086
1, 086
133
133
100
273
s)
.13
.00
.13
.58
.45
.58
.45
.45
.00
.00
.00
. 8 8
907.20
907 .20
907.20
907 .20
907 .20
Fish
Weight
(grams)
907.20
907 .20
907 .20
907.20
907 .20
907.20
907.20
907 .20
100.00
100.00
100.00
113.40
92
92
92
q s
92
OPP/
USDA
. 62
. 62
.76
Q5
. 5 9
% C PRATIO
Fish x
92
92
92
74
81
74
73
7 3
6 9
69
100
41
100
tinued)
.60
. 5 9
. 70
.03
. 23
. 04
.84
. 84
. 86
.86
.00
. 41
92 .62
92 .62
92 .76
95.95
92 .59
% of
Prepared
Fish
in Recipe
92.60
92 .59
92 .70
74.03
81.23
74 .04
73.84
73.84
69.86
69.86
100.00
41.41
SPECIES=Halibut (43) HABITAT=Marine
Fish, NS as to type, steamed
Bouillabaisse
Sushi, NFS
Turbot with vegetable (diet frozen meal)
HALIBUT,ATLANT1CSPACIFIC,RAW
HALIBUT,ATLANT1CSPACIFIC,RAW
HALIBUT,ATLANT1CSPACIFIC,RAW
HALIBUT,GREENLAND,RAW
SPECIES=Herring (44)
HABITAT=Estuarine
A-14
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
S (INCLUDE OIL, NFS)
26119120 202972 Herring, baked or broiled W/O FAT
26119120 203215 Herring, baked or broiled W/ CORN OIL
Herring, raw
Herring, floured or breaded, fried
Sardines, dried
Herring, cooked, NS as to cooking method
Herring, pickled, in cream sauce
Herring, pickled
Herring, dried, salted
1 Ib raw,dressed herring ylds 231g after ckg w/add
1 Ib raw,dressed herring ylds 231g after ckg w/add
HERRING,ATLANTIC,RAW
HERRING,ATLANTIC,RAW
sardine
HERRING,ATLANTIC,PICKLED
HERRING,ATLANTIC,PICKLED
HERRING,ATLANTIC,PICKLED
HERRING,ATLANTIC,KIPPERED
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
(grams)
OPP/ % of
USDA Prepared
% C PRATIO Fish
Fish xlOO in Recipe
HERRING,ATLANTIC,KIPPERED
Sardines,end
(26139190) Sardines,end
SPECIES=Lobster (47)
HABITAT=Marine
26311140
27350110
27451030
58155320
26311110
26311120
26311130
26311150
26311160
26311180
27150060
27150070
27150130
27250260
27450020
27450080
27450080
28152030
28355250
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
101095
0
0
Lobs
Boui
Lobs
la c
Seaf
a ma
Lobs
Lobs
Lobs
Lobs
Lobs
Lobs
Lobs
Lobs
Seaf
Lobs
Lobs
Seaf'
Seaf
Seaf
eal)
Lobs
ter, floured or breaded, fried
llabaisse
ter Creole, Puerto Rican style (Langosta
riolla)
ood paella, Puerto Rican style (Paella a
rinera)
ter, cooked, NS as to cooking method
ter, baked or broiled
ter, without shell, steamed or boiled
ter, battered, fried
ter, steamed or boiled
ter, canned
ter newburg
ter with butter sauce (mixture)
ood newburg
ter with bread stuffing, baked
ter salad
ood salad
ood salad W/ REAL MAYONNAISE
ood newburg with rice, vegetable (frozen
ter bisque
ter bisque W/ SKIM MILK
ter gumbo
15147
15147
a 15147
1 15147
15148
15148
15148
15148
15148
15148
15148
15148
15148
15148
15148
15148
15148
m 15148
LOBSTER,NORTHERN,RAW
LOBSTER,NORTHERN,RAW
LOBSTER,NORTHERN,RAW
LOBSTER,NORTHERN,RAW
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
26121120 203744 Mackerel, baked or broiled W/ OLIVE OIL
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
means OPP/USDA %Fish is given in Table C-l.
A-15
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Mackerel, floured or breaded, fried
Mackerel, pickled
Mackerel, canned
Mackerel cake or patty
Mackerel, raw
Mackerel, cooked, NS as to cooking method
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,JACK,CND,DRND
MACKEREL,JACK,CND,DRND
MACKEREL,PACIFIC &JACK,MXD SP,RAW
MACKEREL,PACIFIC &JACK,MXD SP,RAW
Food
Code
26121120
26121120
26121120
26121120
26121140
26121100
26121110
26121120
26121120
26121120
26121120
26121140
26121190
26121130
26121170
26123100
26123140
Mod
code
0
100145
203649
203744
0
0
0
0
100145
203649
203744
0
0
0
0
0
100501
Food Name
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mackerel
Mullet,
Mullet,
, baked or
, baked or
, baked or
, baked or
, floured
, raw
, cooked,
, baked or
, baked or
, baked or
, baked or
, floured
, smoked
, salted
, dried
raw
floured or
broiled
broiled W/
broiled W/
broiled W/
or breaded,
CORN OIL
BUTTER, NFS
OLIVE OIL
fried
NS as to cooking method
broiled
broiled W/
broiled W/
broiled W/
or breaded,
breaded, f
CORN OIL
BUTTER, NFS
OLIVE OIL
fried
Ingredient
Code
=Mackerel (49
15050
15050
15050
15050
15050
15051
15051
15051
15051
15051
15051
15051
15201
83110
83110
15055
ried W/ VEGETABLE 15055
Ingredient
Name
MACKEREL, PACIFICS JACK, MXD SP,RAW
MACKEREL, PACIFICS JACK, MXD SP,RAW
MACKEREL, PACIFICS JACK, MXD SP,RAW
MACKEREL, PACIFICS JACK, MXD SP,RAW
MACKEREL, PACIFICS JACK, MXD SP,RAW
MACKEREL, SPANISH, RAW
MACKEREL, SPANISH, RAW
MACKEREL, SPANISH, RAW
MACKEREL, SPANISH, RAW
MACKEREL, SPANISH, RAW
MACKEREL, SPANISH, RAW
MACKEREL, SPANISH, RAW
MACKEREL, PACIFIC S JACK, MXD SP,CKD,DRY HEAT
FISH, MACKEREL, SALTED
FISH, MACKEREL, SALTED
MULLET, STRIPED, RAW
MULLET, STRIPED, RAW
Recipe
Weight
(grams)
972
971
972
971
1, 086
99
972
972
971
972
971
1,086
100
100
100
100
787
.53
.40
.53
.15
. 90
.00
.53
. 5 3
.40
.53
.15
.90
.75
.00
.00
.00
.05
OPP/
Fish USDA
Weight % C PRATIO
(grams) Fish x 100
302 .
302.
302 .
302.
302 .
33.
302 .
302.
302 .
302.
302 .
302.
100.
100.
100.
100.
607.
.55
.55
.55
.55
.55
.00
.55
.55
.55
.55
.55
.55
.00
.00
.00
.00
.80
30.
30.
30.
30.
24.
33.
30.
30.
30.
30.
30.
24.
9 9 .
100.
100.
100.
66 .
:inuec
. 7 7
.76
. 7 7
. 77
. 53
.33
. 5 9
.59
. 58
.59
. 5 9
.38
.26
.00
. 00
. 00
.39
% of
Prepared
Fish
in Recipe
30
30
30
30
24
33
30
30
30
30
30
24
99
100
100
100
66
. 7 7
. 76
. 7 7
7 7
.53
. 33
.59
.59
.58
.59
.59
.38
. 2 6
.00
.00
.00
.39
OIL, NFS (INCLUDE OIL, NFS)
26123160 0 Mullet, steamed or poached
26123140 0 Mullet, floured or breaded, fried
26123140 100806 Mullet, floured or breaded, fried W/ CANOLA, S
OYBEAN, AND SUNFLOWER OIL
26123120 0 Mullet, baked or broiled
0 Mullet, cooked, NS as to cooking method
SPECIES=Mussels (53)
Mussels, raw 15164
Mussels, cooked, NS as to cooking method 15164
26313110 100863 Mussels, cooked, NS as to cooking method W/ CA 15164
NOLA OIL
26313110 203495 Mussels, cooked, NS as to cooking method W/ BU 15164
TIER, NFS
26313160 0 Mussels, steamed or poached
27150330 0 Mussels with tomato-based sauce
27350110 0 Bouillabaisse
MULLET,STRIPED,RAW
Need gwd for 1 Ib raw ylds x; recipe calls for 2 1
Need gwd for 1 Ib raw ylds x; recipe calls for 2 1
HABITAT=Marine
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
Ocean perch, raw
3PECIES=Ocean Perch (54) HABITAT=Marine
15057 OCEAN PERCH,ATLANTIC,RAW
means OPP/USDA %Fish is given in Table C-l.
A-16
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
Recipe Fish
Weight Weight
(grams) (grams)
Fish
% of
Prepared
C_PRATIO Fish
x 100 in Recipe
SPECIES=Ocean Perch (54)
HABITAT=Marine
perch, baked or broiled W/ BUTTER, NFS
perch, baked or broiled W/O FAT OR W/ NO
' SPRAY (INCLUDE PAM...)
perch, baked or broiled W/ OLIVE OIL
perch, breaded or battered, baked
perch, floured or breaded, fried
perch, floured or breaded, fried W/ VE6E
OIL, NFS (INCLUDE OIL, NFS)
perch, battered, fried
perch, steamed or poached
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
SPECIES=Octopus (55) HABITAT=Marine
Octopus, cooked, NS as to cooking method
Octopus, steamed
Octopus, dried
Octopus, smoked
Octopus salad, Puerto Rican style
pulpo)
Octopus, dried, boiled
HABITAT=Estuarine
raw
cooked, NS as to cooking method
baked or broiled
steamed
floured or breaded, fried
battered, fried
smoked
ritter
27464000 100414
Oysters Rockefeller
Gumbo, no rice (New Orleans type with shellfis
h, pork, and/or poultry, tomatoes, okra)
Gumbo, no rice (New Orleans type with shellfis
h, pork, and/or poultry, tomatoes, okra) W/ BU
TIER, NFS
Oyster stew
Oyster stew W/ SKIM MILK
Oyster stew W/ WHOLE MILK
Oyster stew W/ WHOLE MILK AND W/ MARGARINE, NF
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
OYSTER,EASTERN,WILD,RAW
OYSTER,EASTERN,WILD,RAW
OYSTER,EASTERN,WILD,RAW
42. 14
5. 31
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-17
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SPECIES=Oyster (59)
HABITAT=Estuarine
Recipe
Weight
(grams)
Fish
Weight
(grams)
Fish
Prepared
Fish
in Recipe
58128210 0 Dressing with oysters
32105020 100663 Egg omelet or scrambled egg
ERS
26315180 0 Oysters, canned
27150200 0 Oyster sauce (white sauce-based)
HABITAT=50% Freshwater, 50% Estuarine
Perch, floured or breaded, fried
Perch, floured or breaded, fried W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS)
Perch, floured or breaded, fried W/ CORN OIL (
INCLUDE MAZOLA OIL, NFS; MAZOLA CORN OIL)
Perch, floured or breaded, fried W/ OLIVE OIL
Perch, floured or breaded, fried W/ CANOLA OIL
Perch, cooked, NS as to cooking method
Perch, baked or broiled
Perch, baked or broiled W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Perch, baked or broiled W/ CORN OIL (INCLUDE M
AZOLA CORN OIL; MAZOLA OIL, NFS)
Perch, baked or broiled W/ OLIVE OIL
Perch, baked or broiled W/O FAT
Perch, baked or broiled W/ BUTTER, NFS
Perch, breaded or battered, baked
Perch, breaded or battered, baked W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS)
Perch, breaded or battered, baked W/O FAT 15060
Perch, battered, fried 15060
Perch, battered, fried W/ CANOLA OIL 15060
Perch, battered, fried W/ SOYBEAN OIL (INCLUDE 15060
WESSON SOYBEAN OIL...)
Perch, steamed or poached 15060
Seafood stew with potatoes and vegetables (exc 15060
luding carrots, broccoli, and dark-green leafy
), tomato-base sauce
Seafood stew with potatoes and vegetables (inc 15060
luding carrots, broccoli, and/or dark-green le
afy), tomato-base sauce
Need gram wt.descr for 1 Ib raw ylds
Need gram wt.descr for 1 Ib raw ylds
Need grm wt.descr.for 1 Ib raw ylds.
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
SPECIES=Pike (63)
HABITAT=Freshwater
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
Food
Code
Mod
code Food Name
Ingredient
Code
Ingredient
Name
Recipe
Weight
( grams)
Fish
Weight
(grams )
OPP/
USDA
% C PRATIO
Fish x 100
% of
Prepared
Fish
in Recipe
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-18
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SPECIES=Pike (63) HABITAT=Freshwater
26100250 0
26129120 201172 Pike, baked or broiled W/ VEGETABLE OIL, NFS ( 15062
INCLUDE OIL, NFS)
Pike, floured or breaded, fried
Pike, battered, fried
Pike, steamed or poached
Gefilte fish
SPECIES=Pollock (64)
Fish stick, patty, or fillet, NS as to type, f
loured or breaded, fried
Fish stick, patty, or fillet, NS as to type, f
loured or breaded, fried W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Fish stick, patty, or fillet, NS as to type
attered, fried
Kamaboko (Japanese fish cake)
Fish cake (Kamaboko) tempura
Seafood restructured
Fish parmesan (frozen meal)
Fish and chips with vegetable, potatoes, tomat
oes (frozen meal)
Seafood newburg with rice, vegetable (frozen m
eal)
Somen salad
Crab salad made with imitation crab
Crab salad made with imitation crab W/ REAL MA
YONNAISE
Crab salad made with imitation crab W/ FAT FRE
E MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAF
T FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRAC
LE WHIP FREE NONFAT DRESSING...)
Crab salad made with imitation crab W/ LOW CAL
ORIE OR DIET MAYONNAISE
Fish sandwich, on bun, with spread W/ RESTRUCT
URED SEAFOOD
Puffs, fried, crab meat and cream cheese fille
d
Macaroni salad with crab meat W/ IMITATION CRA
B
Pasta salad with meat (macaroni or noodles, ve
getables, meat, dressing) W/ RESTRUCTURED SEAF
ODD (INCLUDE IMITATION CRAB MEAT) AND W/ LOW C
ALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYO
NNAISE)
28152030 0
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
HABITAT=Marine
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
Fish
4 of
Prepared
C_PRATIO Fish
x 100 in Recipe
26131110 0
A-19
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Pompano, baked
Pompano, baked
Pompano, baked
MAZOLA CORN OIL
OIL...)
203073 Pompano, baked
S (INCLUDE OIL,
Pompano, floure
Pompano, floure
(INCLUDE MAZOLA
SSON CORN OIL)
Pompano, raw
Pompano, batter
Pompano, steame
Pompano, smoked
Bouillabaisse
VEGETABLE OIL, NF 15068
fried 15068
fried W/ CORN OIL 15068
iOLA OIL, NFS; WE
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
HABITAT=Marine
W/ VEGETABLE OIL, NFS
W/ CORN OIL (INCLUDE M 15090
AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O
IL)
Porgy, baked or broiled W/ OLIVE OIL
Porgy, baked or broiled W/O FAT OR W/ NONSTICK
SPRAY (INCLUDE PAM. . . )
Porgy, baked or broiled W/ BUTTER,
floured or breaded, fried
floured or breaded, fried W/
OIL, NFS (INCLUDE OIL, NFS)
Porgy, floured or breaded, fried W/
YBEAN AND SUNFLOWER OIL
Porgy, floured or breaded, fried W/
NFS
VEGETABLE
SOYBEAN OI 15090
1 Ib raw ylds.
1 Ib raw ylds.
1 Ib raw ylds.
1 Ib raw ylds.
1 Ib raw ylds.
RAW
RAW
RAW
RAW
1 Ib.raw ylds.
1 Ib.raw ylds.
1 Ib.raw ylds.
;recipe calls 591.
;recipe calls
;recipe calls
;recipe calls
08
45
45
45
45
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
Fish
4 of
Prepared
Fish
in Recipe
HABITAT=Marine
ased sauce (mixture) W/ PORGY (INCLUDE SNAPPER
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-20
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
HABITAT=Marine
Ray, floured or breaded, fried
Ray, cooked, NS as to cooking method
Ray, baked or broiled
Ray, steamed or poached
Need gwd for 1 Ib raw yields x;recipe calls for 2
Ray,raw
Ray,raw
Ray,raw
26100100
26100130
26100140
26100140
26100150
26100140
28150610
26100110
26100120
26100120
26100120
0
0
0
100854
0
100258
0
0
0
200264
200968
Fish, NS as to type,
Fish, NS as to type,
d
Fish, NS as to type,
Fish, NS as to type,
W/ SOYBEAN OIL
Fish, NS as to type,
Fish, NS as to type,
W/ VEGETABLE OIL, NF
Fish, batter-dipped
le, potatoes (frozen
Fish, NS as to type,
method
Fish, NS as to type,
Fish, NS as to type,
R, NFS
Fish, NS as to type,
raw
breaded or battered, bake
floured or breaded, fried
floured or breaded, fried
battered, fried
floured or breaded, fried
S (INCLUDE OIL, NFS)
or fish cake, with vegetab
meal )
cooked, NS as to cooking
baked or broiled
baked or broiled W/ BUTTE
baked or broiled W/ VEGET
15070
15070
15070
15070
15070
15070
15070N
15071
15071
15071
15071
ROCKFISH, PACIFIC, MXD SP,RAW
ROCKFISH, PACIFIC, MXD SP,RAW
ROCKFISH, PACIFIC, MXD SP,RAW
ROCKFISH, PACIFIC, MXD SP,RAW
ROCKFISH, PACIFIC, MXD SP,RAW
rockfish, pacific, mixed species, raw
(26100150) ROCKFISH, PACIFIC, MXD SP,RAW
ROCKFISH, PACIFIC, MXD SP,CKD,DRY HEAT
ROCKFISH, PACIFIC, MXD SP,CKD,DRY HEAT
ROCKFISH, PACIFIC, MXD SP,CKD,DRY HEAT
Rockfish, Pacific, mixed species , cooked, dry heat
100.00
1, 171.58
1, 086.45
1,086.45
133.00
1, 086.45
224 .80
100.84
972 .08
972.08
970.95
7.10
64 .40
64 .40
64 .40
7.10
64 .40
6.48
7 .10
64 .40
64 .40
64 .40
7
5
5
5
4
5
2
7
6
6
6
.10
. 2 9
. 27
.27
.81
. 2 7
. 60
. 04
. 63
.63
.63
7
5
5
5
4
5
2
7
6
6
6
.10
. 2 9
. 2 7
.27
.81
. 2 7
.60
.04
.63
.63
. 63
ABLE OIL, NFS (INCLUDE OIL, NFS)
26100120
26207110
26209100
26212100
Food
Code
200986
0
0
0
Mod
code
Fish, NS as to type,
OIL (INCLUDE MAZOLA
Roe, shad, cooked
Roe, herring
Roe, sea urchin
Food Name
baked or broiled W/ CORN
CORN OIL; MAZOLA OIL, NFS.
15071
15072
15072
42026
Ingredient
Code
Rockfish, Pacific, mixed species , cooked, dry heat
ROE, MXD SP,RAW
ROE, MXD SP,RAW
SEA URCHIN, ROE
Ingredient
Name
970.95
745.10
100.00
100.00
Recipe
Weight
( grams)
64 .40
680.40
100.00
100.00
Fish
Weight
(grams )
6
90
100
100
.63
. 77
. 00
.00
OPP/
USDA
4 C PRATIO
Fish x 100
6
90
100
100
.63
7 7
.00
.00
4 of
Prepared
Fish
in Recipe
27250070 100581 Salmon cake or patty W/ CANOLA OIL
27250070 100601 Salmon cake or patty W/ SUNFLOWER OIL
27250070 100813 Salmon cake or patty W/ VEGETABLE OIL, NFS (IN 15080P
CLUDE OIL, NFS)
27250070 100890 Salmon cake or patty W/ CANOLA, SOYBEAN, AND S 15080P
.CHINOOK,SMOKED
.CHINOOK,SMOKED
.CHUM,CND,DRND W/BONE
.CHUM,CND,DRND W/BONE
.CHUM,CND,DRND W/BONE
.CHUM,CND,DRND W/BONE
.CHUM,CND,DRND W/BONE
A-21
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
UNFLOWER OIL
101058 Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080P
ESSON SOYBEAN OIL...)
Salmon salad
Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI
SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NON
FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR
EE NONFAT DRESSING..)
100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15080P
G, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND
OIL
Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL
AND VINEGAR)
Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE
STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...
202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15080P
(INCLUDE MIRACLE WHIP)
Salmon, raw
Salmon, baked or broiled
' VEGETABLE OIL, NFS
broiled W/ BUTTER, NFS
Salmon, baked or broiled W/ OLIVE OIL
Salmon, baked or broiled W/O FAT OR W/ NONSTIC
K SPRAY (INCLUDE PAM...)
Salmon, baked or broiled W/ BACON GREASE
Salmon, baked or broiled W/ CORN OIL (INCLUDE
MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN
OIL...)
Salmon, baked or broiled W/ MARGARINE-LIKE SPR
BAD, TUB, SALTED (INCLUDE SHEDD'S SPREAD COUNT
RY CROCK, PARKAY...)
Salmon, floured or breaded, fried
Salmon, floured or breaded, fried W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS)
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
Fish
% of
Prepared
Fish
in Recipe
SPECIES=Salmon (75) HABITAT=0.06% Freshwater, 3.02% Estuarine, 96.92% Marin-
(continued)
Salmon, floured or breaded, fried W/ SOYBEAN O
IL (INCLUDE WESSON SOYBEAN OIL...)
Salmon, floured or breaded, fried W/ CANOLA, S
AND SUNFLOWER OIL
battered, fried
steamed or poached
dried
Egg omelet or scrambled egg, with fish
Fish, NS as to type, canned
Salmon, canned
Salmon loaf
Salmon loaf W/O FAT
Stewed salmon, Puerto Rican style (Salmon guis
SALMON,PINK,RAW
SALMON,PINK,RAW
SALMON,PINK,RAW
Need gwd for 1 Tbsp;recipe calls for 1 Tbsp.
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
A-22
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
ado)
Salmon salad 15084P
Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15084P
SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NON
FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR
EE NONFAT DRESSING..)
27450030 100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15084P
G, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND
OIL
Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL 15084P
AND VINEGAR)
Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE 15084P
STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
on-line says 1 Tb,sheet says 1 Tb=12 gm
27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15084P
(INCLUDE MIRACLE WHIP)
27450310 0 Lomi salmon 15084P
28355350 0 Salmon soup, cream style 15084P
32105020 100563 Egg omelet or scrambled egg, with fish W/ BUTT 15084P
ER, NFS
26100180 0 Fish, NS as to type, canned 15087P
26137180 0 Salmon, canned
26137110 0 Salmon, cooked, NS as to cooking method
SPECIES=Sardine (77) HABITAT=Marine
26139110 0 Sardines, cooked 15088P
26139180 0 Sardines, canned in oil 15088P
27550510 0 Sardine sandwich, with lettuce and spread 15088P
27250610 100389 Tuna noodle casserole with cream or white sauc 15088N
e W/ TUNA AND SARDINES
27150350 0 Sardines with tomato-based sauce (mixture) 15089P
SARDINE,ATLANT1C,CND,OIL,DRND W/BONE
SARDINE,ATLANT1C,CND,OIL,DRND W/BONE
SARDINE,ATLANT1C,CND,OIL,DRND W/BONE
(26139180) SARDINE,ATLANTIC,CND,OIL,DRND W/BONE
SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
( grams)
Fish
Weight
(grams )
OPP/ % of
USDA Prepared
% C PRATIO Fish
Fish x 100 in Recipe
SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE
HABITAT=0.58% Estuarine, 99.
17140
Scallops, cooked, NS as to cooking method 15172
Scallops, baked or broiled 15172
Scallops, baked or broiled W/ VEGETABLE OIL, N 15172
FS (INCLUDE OIL, NFS)
Scallops, baked or broiled W/ BUTTER, NFS 15172
Scallops, baked or broiled W/O FAT OR W/ NONST 15172
ICK SPRAY (INCLUDE PAM...)
Scallops, steamed or boiled 15172
Scallops, floured or breaded, fried 15172
Scallops, floured or breaded, fried W/ CORN OI 15172
L
Scallops, battered, fried 15172
Shellfish mixture and noodles, tomato-based sa 15172
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
A-23
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
eafood platter with fish cake, fish fillet, s
allops, shrimp, potatoes (frozen meal)
callops with cheese sauce (mixture)
callops and noodles with cheese sauce (mixtur
SPECIES=Sea Bass (82) HABITAT=Marine
Sea bass, pickled (Mero en escabeche)
Sea bass, baked or broiled
bass, baked or broiled W/ BUTTER, NFS
baked or broiled W/ CORN OIL
Sea bass, baked or broiled W/ VEGETABLE OIL,
FS (INCLUDE OIL, NFS)
Sea bass, baked or broiled W/ BUTTER, STICK, U
NSALTED
Sea bass, baked or broiled W/O FAT OR W/ NON-S
TICK SPRAY (INCLUDE PAM...)
Sea bass, cooked, NS as to cooking method
Sea bass, floured or breaded, fried
Sea bass, floured or breaded, fried W/ VEGETAB
LE OIL, NFS (INCLUDE OIL, NFS)
Need gram wt.descr.for 1 slice=..;recipe calls for
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
( grams)
Fish
Weight
(grams )
OPP/ % of
USDA Prepared
% C PRATIO Fish
Fish x 100 in Recipe
26141130 0 Sea bass, breaded or battered, baked 15091
26141140 100355 Sea bass, floured or breaded, fried W/ PEANUT 15091
OIL
26141140 100741 Sea bass, floured or breaded, fried W/ CANOLA 15091
OIL
26141160 0 Sea bass, steamed or poached 15091
SEA BASS,MXD SP,RAW
SEA BASS,MXD SP,RAW
SPECIES=Seafood (83) HABITAT=Unknown
CRAB,ALASKA KING,IMITN,FROM SURIMI
CRAB,ALASKA KING,IMITN,FROM SURIMI
CRAB,ALASKA KING,IMITN,FROM SURIMI
SPECIES=Shad (84) HABITAT=Estuarlne
15094 SHAD,AMERICAN,RAW
SPECIES=Shark (85) HABITAT=Marlne
1,971.54
A-24
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SPECIES=Shrimp
0 Gumbo, no rice (New Orl
h, pork, and/or poultry
100414 Gumbo, no rice (New Orl
h, pork, and/or poultry
TTER, NFS
Shrimp, cooked, NS as t
Shrimp, baked or broile
Shrimp, baked or broile
Shrimp, baked or broile
Shrimp, baked or broile
(INCLUDE OIL, NFS)
Shrimp, baked or broile
Shrimp, baked or broile
baked or broile
(INCLUDE PAM...
baked or broile
o cooking method
d
d W/ CORN OIL
d W/ PEANUT OIL
d W/ VEGETABLE OIL, NFS
d W/ BUTTER, NFS
d W/ SESAME OIL
d W/O FAT OR W/ NONSTIC
HABITAT=Estuarine
.247 Ib EP from .5 Ib AP (AH8-15 yield=.494)
Need gwd for 1 C;recipe calls for .5 C.
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
( grams)
Fish
Weight
(grams )
OPP/ % of
USDA Prepared
% C PRATIO Fish
Fish x 100 in Recipe
0 Shrimp, steamed
0 Shrimp, floured
100180 Shrimp, floured
/ CANOLA OIL
100708 Shrimp, floured
/ CORN OIL
201330 Shrimp, floured
/ VEGETABLE OIL
203183 Shrimp, floured
/ SOYBEAN OIL
0 Shrimp teriyaki
(mixture)
Shrimp in garli
xture) (Camaron
Shrimp with era
Paella with sea
Bouillabaisse
Paella, NFS
Pork hash, Hawa
les (excluding
en leafy (no po
0 Shrimp and vege
coli, and/or da
soy-based sauce
100694 Shrimp and vege
, breaded, or battered, fried W
, breaded, or battered, fried W
, NFS (INCLUDE OIL, NFS)
, breaded, or battered, fried W
iian style-ground pork, vegetab
carrots, broccoli, and dark-gre
tatoes)), soy-based sauce
tables (including carrots, broc 15149
rk-green leafy (no potatoes) ) ,
mixture)
tables (including carrots, broc 15149
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
A-25
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
en leafy (no potatoes) ) ,
ure) W/ CANOLA OIL
(including carrots, broc 15149
en leafy (no potatoes)),
ure) W/ OLIVE OIL
(including carrots, broc 15149
en leafy (no potatoes) ) ,
ure) W/O FAT
(excluding carrots, broc 15149
leafy (no potatoes)), soy
)
vegetables (including ca 15149
or dark-green leafy (no p
auce
vegetables (excluding ca 15149
dark-green leafy (no pota
SHRIMP,MXD SP,RAW
58155320 0
58148550 101089
Shellfish mixture and vegetables (excluding ca
rrots, broccoli, and dark-green leafy (no pota
toes)), (mushroom) soup (mixture)
Shrimp with potatoes, vegetable (frozen meal)
Seafood soup with potatoes and vegetables (inc
luding carrots, broccoli, and/or dark-green le
afy) W/ SHRIMP
Dumpling, steamed, filled with meat, poultry,
or seafood
Lo mein with shrimp
Paella, Valenciana style, with meat (Paella Va
lenciana)
Seafood paella, Puerto Rican style (Paella a 1
a marinera)
Fried rice, Puerto Rican style (arroz frito)
Pasta salad with meat (macaroni or noodles, ve
getables, meat, dressing) W/ TURKEY AND SHRIMP
, AND W/ REDUCED CALORIE OR DIET, CHOLESTEROL
FREE MAYONNAISE (INCLUDE KRAFT LIGHT)
Pasta salad with meat (macaroni or noodles, ve
getables, meat, dressing) W/ ALL SHRIMP AND W/
LIGHT SOUR CREAM
Pasta salad with meat (macaroni or noodles, ve
getables, meat, dressing) W/ ALL SHRIMP AND W/
LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD ORE
SSING (INCLUDE MIRACLE WHIP LIGHT)
Won ton soup W/ SHRIMP AND CRAB MEAT
Won ton soup W/ BEEF AND SHRIMP
Seafood platter with fish cake, fish fillet, s
15149
15149
Ingredient
Name
HABITAT=Estuarine
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
Recipe Fish
Weight Weight
(grams) (grams)
OPP/ % of
USDA Prepared
% C_PRATIO Fish
Fish x 100 in Recipe
15.43
Note: IN6CODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-26
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
callops, shri
Shrimp-egg pa
Seafood newbu
Shrimp and no
Shrimp and no
W/ OLIVE OIL
Seafood stew
luding carrot
), tomato-bas
Seafood stew
luding carrot
afy), tomato-
Shrimp and no
vegetable and
mp, potatoes (frozen meal)
tty (Torta de Cameron seco) 15151
rg 15151
odles with cheese sauce (mixture) 15151
odles with cheese sauce (mixture) 15151
with potatoes and vegetables (exc 15151
broccoli, and dark-green leafy
sauce
with potatoes and vegetables (inc 15151
broccoli, and/or dark-green le
base sauce
odles in tomato-based sauce, with 15151
fruit dessert (diet frozen meal
DRIED SHRIMP-also flg3-recipe says 2-1/2 c=320 gm 898.94
SHRIMP,MXD SP,CKD,MOIST HEAT 929.58
SHRIMP,MXD SP,CKD,MOIST HEAT 1,215.40
SHRIMP,MXD SP,CKD,MOIST HEAT 1,213.60
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CKD,MOIST HEAT
Ingredient
Name
HABITAT=Estuarine
Recipe
Weight
(grams)
Fish
Weight
(grams)
Fish
% of
Prepared
_PRATIO Fish
x 100 in Recipe
Pizza with seafood, thin crust
Pizza with seafood, thick crust
Noodle soup, with fish ball, shrimp, and dark
green leafy vegetable
Shrimp dip, cream cheese base
Shrimp, dried
Shrimp, canned
Shrimp, curried
Shrimp cocktail (shrimp with cocktail sauce)
Shrimp with lobster sauce (mixture)
Sweet and sour shrimp
Shrimp scampi
Shrimp scampi W/ OLIVE OIL
Shrimp cake or patty
Shrimp cake or patty W/ CANOLA OIL
Seafood souffle
Shellfish mixture and noodles, tomato-based sa
uce (mixture)
Shrimp chow mein or chop suey with noodles
Shrimp Creole, with rice
Shrimp and pasta garden salad (shrimp, pasta s
alad, tomato and/or carrots, other vegetables)
, no dressing
Chow mein or chop suey, NS as to type of meat,
with noodles
Shrimp chow mein or chop suey, no noodles
Shrimp salad
Shrimp salad W/ FAT FREE MAYONNAISE-TYPE SALAD
DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAIS
E DRESSING; KRAFT MIRACLE WHIP FREE NONFAT ORE
SSING...)
Seafood salad
Seafood salad W/ REAL MAYONNAISE
15151
15151
15151
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-27
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
27450110 0
27450120 0
27450150 0
27450180 0
27450190 0
27450200 0
alad (shrimp, eggs, tomato and/
er vegetables), no dressing
alad (shrimp, eggs, vegetables
o and carrots), no dressing
vegetables, tempura, Hawaiian
salad with seafood, vegetables
o and carrots, no dressing
salad with seafood, tomato and/
er vegetables, no dressing
salad with seafood, eggs, veget
tomato and carrots, no dressin
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
Fish
% of
Prepared
C_PRATIO Fish
x 100 in Recipe
HABITAT=Estuarine
28154010 0
Seafood garden salad with seafood, eggs, tomat
o and/or carrots, other vegetables, no dressin
g
Shrimp Creole, no rice
Shrimp chow mein with egg rolls, pepper orient
al (frozen meal)
Shrimp Creole with rice, peppers (diet frozen
meal)
Seafood newburg with rice, vegetable (frozen m
eal)
Shrimp with rice, vegetable (frozen meal)
Shrimp and clams in tomato-based sauce, with n
oodles (frozen meal)
Shrimp and vegetables in sauce with noodles (d
let frozen meal)
Shrimp soup, cream of, prepared with milk
Shrimp gumbo
Shrimp egg foo yung
Shrimp egg foo yung W/O FAT
Shrimp chips (tapioca base)
Enchilada with seafood, tomato-based sauce
Taco or tostada with fish, lettuce, tomato, sa
Isa
Egg roll, with shrimp
Dim sum, meat filled (egg roll-type)
Stuffed shells, with fish and/or shellfish, wi
th tomato sauce
Macaroni salad with shrimp
Macaroni salad with shrimp W/ REAL MAYONNAISE
Rice, fried, with shrimp
Instant soup, noodle with egg, shrimp or chick
en
Watercress broth with shrimp
Shrimp soup, cream of, NS as to prepared with
milk or water
Shrimp soup, cream of, NS as to prepared with
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
A-28
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
( grams)
Fish
Weight
(grams )
OPP/ 4 of
USDA Prepared
4 C PRATIO Fish
Fish x 100 in Recipe
SMELT,RAINBOW,RAW
SMELT,RAINBOW,RAW
SPECIES=Snails (92)
27151030 0 Marinated fish (Ceviche)
27350110 0 Bouillabaisse
27450710 101049 Fish and vegetables (excluding carrots, brocco 15101
li, and dark- green leafy (no potatoes)), toma
to-based sauce (mixture) W/ SNAPPER
58155320 0 Seafood paella, Puerto Rican style (Paella a 1 15101
a marinera)
HABITAT=Marine
SNAPPER,MXD SP,RAW
28150240
0
Sole
with vegetable (diet frozen meal) 15028
FLAT FISH, RAW
26213100
26213120
26213120
26213120
0
0
201481
202157
Squid
Squid
Squid
Squid
f
f
,
f
NCLUDE
26213140
26213140
26213160
26213170
26213180
26213190
58155910
0
101162
0
0
0
0
0
Squid
Squid
Squid
Squid
Squid
Squid
Rice
,
,
,
,
,
,
raw
baked,
baked,
baked,
broiled
broiled W/ OLIVE OIL
broiled W/ VEGETABLE OIL, NFS (I
15175
15175
15175
15175
SQUID,
SQUID,
SQUID,
SQUID,
MXD
MXD
MXD
MXD
SP,
SP,
SP,
SP,
RAW
RAW
RAW
RAW
OIL, NFS)
breaded
breaded
steamed
dried
pickled
canned
,
,
fried
fried W/ OLIVE OIL
or boiled
with squid,
Puerto Rican style (arroz con
15175
15175
15175
15175
15175
15175
15175
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
MXD
MXD
MXD
MXD
MXD
MXD
MXD
SP,
SP,
SP,
SP,
SP,
SP,
SP,
RAW
RAW
RAW
RAW
RAW
RAW
RAW
calamares )
HABITAT=Marine
HABITAT=Marine
A-29
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
(grams)
Fish
4 of
Prepared
Fish
in Recipe
Roe, sturgeon
Sturgeon, cooked, NS as to cooking method
Sturgeon, steamed
Sturgeon, floured or breaded, fried
Sturgeon, baked or broiled
Sturgeon, smoked
CAVIAR,BLACK/RED,GRANULAR
STURGEON,MXD SP,RAW
STURGEON,MXD SP,RAW
STURGEON,MXD SP,RAW
STURGEON,MXD SP,CKD,DRY HEAT
STURGEON,MXD SP,SMOKED
SPECIES=Swordfish (100) HABITAT=Marine
Swordfish, cooked, NS as to cooking method
Swordfish, baked or broiled
26149120 200638 Swordfish, baked or broiled W/ OLIVE OIL
26149120 201748 Swordfish, baked or broiled W/ BUTTER, NFS
26149120 203119 Swordfish, baked or broiled W/ CANOLA OIL
26149120 203287 Swordfish, baked or broiled W/ VEGETABLE OIL
INCLUDE OIL, NFS)
26149140 0 Swordfish, floured or breaded, fried
26149160 0 Swordfish, steamed or poached
SPECIES=Trout (103) HABITAT=Freshwater
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Trout, baked or broiled W/ BUTTER, NFS
Trout, baked or broiled W/ OLIVE OIL
Trout, baked or broiled W/ CANOLA, SOYBEAN AND
SUNFLOWER OIL
Trout, baked or broiled W/ CORN OIL (INCLUDE M
AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O
IL....)
Trout, baked or broiled W/O FAT
Trout, steamed or poached
Need grm wt.desc.for 1 Ib.raw
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
recipe calls 844.90
971.90
972.08
970.70
970.95
SPECIES=Trout, mixed sp. (114) HABITAT=50% Freshwater, 50% Estuarine
26151140 0 Trout, floured or breaded, fried
26151140 100337 Trout, floured or breaded, fried W/ CORN OIL
26151140 101083 Trout, floured or breaded, fried W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS...)
Trout, breaded or battered, baked
Trout, battered, fried
VEGETABLE OIL, NFS
15114
15114
15114
15114
15114
15114
15114
means OPP/USDA %Fish is given in Table C-l.
A-30
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SPECIES=Tuna (104)
Ingredient
Name
HABITAT=Marine
Recipe Fish
Weight Weight
(grams) (grams)
OPP/ 4 of
USDA Prepared
4 C_PRATIO Fish
Fish x 100 in Recipe
Tuna, fresh, dried
Tuna, canned, oil pack
Tuna with cream or white sauce (mixture)
Tuna loaf
15117
15119P
15119P
15119P
Tuna cake or patty 15119P
Tuna cake or patty W/ MARGARINE-LIKE SPREAD, T 15119P
UB, SALTED (INCLUDE PARKAY SPREAD; SHEDD'S SPR
BAD COUNTRY CROCK )
Tuna cake or patty W/ OLIVE OIL 15119P
Tuna noodle casserole with cream or white sauc 15119P
e
Tuna noodle casserole with cream or white sauc 15119P
e W/ TUNA AND SARDINES
Tuna noodle casserole with cream or white sauc 15119P
e W/ 24 MILK AND W/ BUTTER, NFS
Tuna noodle casserole with cream or white sauc 15119P
e W/ WHOLE MILK AND W/ BUTTER, NFS
Tuna noodle casserole with cream or white sauc 15119P
e W/O FAT
Tuna noodle casserole with (mushroom) soup 15119P
Tuna noodle casserole with (mushroom) soup W/ 15119P
2% MILK AND W/ BUTTER, NFS
Tuna noodle casserole with (mushroom) soup W/ 15119P
WATER AND W/O FAT
Tuna noodle casserole with (mushroom) soup W/ 15119P
2% MILK
Tuna noodle casserole with (mushroom) soup W/ 15119P
SKIM MILK AND W/O FAT
Tuna noodle casserole with (mushroom) soup W/ 15119P
WHOLE MILK
Tuna noodle casserole with (mushroom) soup W/ 15119P
WHOLE MILK AND W/O FAT
Tuna and rice with (mushroom) soup (mixture) 15119P
Tuna pot pie 15119P
Tuna noodle casserole with vegetables, cream o 15119P
r white sauce
Tuna noodle casserole with vegetables, cream o 15119P
r white sauce W/ CARROTS
Tuna noodle casserole with vegetables and (mus 15119P
hroom) soup
Tuna noodle casserole with vegetables and (mus 15119P
hroom) soup W/ 1% MILK
Tuna noodle casserole with vegetables and (mus 15119P
hroom) soup W/ 2% MILK
Tuna casserole with vegetables and (mushroom) 15119P
TUNA,FRESH,BLUEFIN,RAW
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
LT,CND,OIL,
LT,CND,OIL,
LT,CND,OIL,
LT,CND,OIL,
Ingredient
Ingredient
Recipe Fish
Weight Weight
% of
Prepared
Fish
A-31
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Fish
in Recipe
58140310
58145120
58145120
58145120
58145120
58145120
26100180
26155110
26155190
27250550
27250810
27250820
27250830
27250900
27350090
27350100
27450060
27450060
27450060
27450060
27450060
27450060
27450060
27450060
27450060
0
o
100521
200545
201431
203026
0
0
0
0
0
0
0
0
0
0
0
100008
100321
200020
200099
200449
200685
201412
202153
soup, no noodles
Macaroni with tuna, Puerto Rican style (Macarr
ones con atun)
Macaroni or noodles with cheese and tuna
Macaroni or noodles with cheese and tuna W/ 2%
MILK
Macaroni or noodles with cheese and tuna W/ SK
IM MILK
Macaroni or noodles with cheese and tuna W/ 1%
MILK
Macaroni or noodles with cheese and tuna W/ WH
OLE MILK
Fish, NS as to type, canned
Tuna, canned, NS as to oil or water pack
Tuna, canned, water pack
Seafood souffle
Fish and rice with tomato-based sauce
Fish and rice with cream sauce
Fish and rice with (mushroom) soup
Fish and noodles with (mushroom) soup
Fish, noodles, and vegetables (including carro
ts, broccoli, and/or dark green leafy), cheese
sauce (mixture)
Fish, noodles, and vegetables (excluding carro
ts, broccoli, and dark-green leafy), cheese sa
uce (mixture)
Tuna salad
Tuna salad W/ REAL MAYONNAISE
Tuna salad W/ ITALIAN DRESSING (INCLUDE VINE6A
R AND OIL)
Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T
YPE SALAD DRESSSIN6 (INCLUDE MIRACLE WHIP LIGH
T. .)
Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D
RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESS
ING. . . )
Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST
EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HEL
LMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)
Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE
Tuna salad W/ CREAMY DRESSING WITH SOUR CREAM
AND/OR BUTTERMILK AND OIL (INCLUDE RANCH DRESS
ING)
Tuna salad W/O SALAD DRESSING
15119P
15119P
15119P
15119P
15119P
15119P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
TUNA, LT,CND, OIL,
TUNA, LT,CND, OIL,
TUNA, LT,CND, OIL,
TUNA, LT,CND, OIL,
TUNA, LT,CND, OIL,
TUNA, LT,CND, OIL,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
TUNA,LT,CND,H2O,
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
DRND
743
1,102
1, 102
1, 102
1, 102
1, 102
100
100
100
599
854
852
854
877
1, 745
1,685
413
410
413
413
419
412
417
413
355
.76
.09
.09
.59
.09
.09
.00
.00
.00
.32
.55
.24
.55
.05
.50
.50
. 97
.22
. 97
.22
.22
. 97
. 7 2
. 97
.22
Recipe
Food
Code
Mod
code
Ingredient
Food Name
Code
TO n r\A \
Ingredient
Name
Weight
( gram
s)
127.58
188.81
188 .81
188 .81
188 .81
188 .81
61.40
100.00
100.00
49.00
167 .00
167.00
167 .00
186.50
462 .00
438.00
223. 97
223.97
223. 97
223. 97
223.97
223.97
223. 97
223.97
223. 97
Fish
Weight
(grams)
93.25
93.25
93.25
93.25
93.25
93.25
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
99.18
OPP/
USDA
%
Fish
- (continue
17.37
17.40
17. 40
17. 40
17. 40
17. 40
61. 40
100.00
100. 00
8.17
19. 57
19.55
19. 57
21.26
26. 51
25. 99
54. 10
54. 60
54. 10
54.20
53.42
54.23
53. 62
54.10
63. 05
C PRATIO
x 100
15.99
15.98
15. 98
15 . 97
15. 98
15.98
60. 90
99.18
99.18
8 .11
19.38
19.43
19.38
21.09
26.25
25.77
53.66
54 .15
53.66
53.76
52.99
53.79
53.18
53.66
62 .53
% of
Prepared
Fish
in Recipe
A-32
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
0
100003
Tuna salad W/ REDUCED CALORIE, FAT FREE, CHOLE
STEROL FREE, CREAMY DRESSING MADE WITH SOUR CR
EAM AND BUTTERMILK AND/OR OIL
Tuna salad with cheese
Tuna salad with cheese W/ REAL MAYONNAISE, W/
NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/
SALSA
Tuna salad with cheese W/ LOW CALORIE OR DIET
MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACL
E WHIP LIGHT)
Tuna salad with egg
Tuna salad with egg W/ LOW CALORIE OR DIET MAY
ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE W
HIP LIGHT)
Tuna salad with egg W/ REAL MAYONNAISE
Tuna salad with egg W/ TOMATOES AND W/O DRESSI
NG
Tuna salad with egg W/ CREAMY DRESSING WITH SO
UR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE RA
NCH DRESSING....)
Tuna salad with egg W/ REAL MAYONNAISE AND W/
EGG WHITES
Tuna salad with egg W/ REDUCED-CALORIE OR DIET
, CHOLESTEROL FREE, MAYONNAISE (INCLUDE KRAFT
LIGHT...)
Tuna salad with egg W/ CHOLESTEROL-FREE MAYONN
AISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP
CHOLESTEROL FREE...)
Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP
E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MA
YONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NON
FAT DRESSING...)
Tuna salad with egg W/ REDUCED CALORIE CREAMY
DRESSING W/ SOUR CREAM AND/OR BUTTERMILK AND O
IL (INCLUDE LIGHT RANCH DRESSING)
Tuna salad with egg W/ LOW CALORIE OR DIET MAY
ONNAISE
Tuna salad sandwich, with lettuce
Tuna salad sandwich, with lettuce W/ REDUCED C
ALORIE AND/OR HIGH FIBER WHEAT OR CRACKED WHEA
T BREAD AND W/ LOW CALORIE OR DIET MAYONNAISE-
TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGH
T. . . )
Tuna salad sandwich, with lettuce W/ PITA BREA
D
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
46. 14
46. 50
SPECIES=Tuna (104) HABITAT=Marine
Recipe Fish
Weight Weight
(grams) (grams)
Fish
% of
Prepared
C_PRATIO Fish
x 100 in Recipe
means OPP/USDA %Fish is given in Table C-l.
A-33
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
AND W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING
(INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSIN
G; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)
Tuna salad sandwich W/ WHOLE WHEAT ROLL, NS AS
TO 100%
Tuna salad sandwich W/ WHEAT OR CRACKED WHEAT
BREAD
Tuna salad sandwich W/ REAL MAYONNAISE
Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE
R THAN 1004, OR NS AS TO 100% AND W/ LOW CALOR
IE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INC
LUDE MIRACLE WHIP LIGHT...)
Tuna salad sandwich W/ REDUCED CALORIE OR DIET
CHOLESTEROL-FREE MAYONNAISE
Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE
R THAN 100% OR NS AS TO 100%
Tuna salad sandwich W/ RYE BREAD
Tuna salad sandwich W/ RYE BREAD AND W/ REAL M
AYONNAISE
Hors d'oeuvres, with spread
Crepes, filled with meat, fish, or poultry, wi
th sauce
Crepes, filled with meat, fish, or poultry, wi
th sauce W/ ALL TUNA
Crepes, filled with meat, fish, or poultry, wi
th sauce W/ ALL TUNA
Crepes, filled with meat, fish, or poultry, wi
th sauce W/ ALL TUNA
Stuffed shells, with fish and/or shellfish, wi
th tomato sauce
Macaroni salad with tuna
Macaroni salad with tuna W/ REAL MAYONAISE
Macaroni salad with tuna W/ LOW CALORIE OR DIE
T MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRA
CLE WHIP LIGHT)
Macaroni salad with tuna and egg
Macaroni salad with tuna and egg W/ REAL MAYON
NAISE
Seafood garden salad with seafood, tomato and/
or carrots, other vegetables, no dressing W/ A
LL TUNA
Tuna lasagna (diet frozen meal)
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
SPECIES=Tuna (104)
27550750 0 Tuna salad submarine sandwich, on roll, with 1 15121N
ettuce
27550750 203516 Tuna salad submarine sandwich, on roll, with 1 15121N
ettuce W/ WHOLE WHEAT ROLL, NS AS TO 100%
26100180 0 Fish, NS as to type, canned 15126P
26153100 0 Tuna, fresh, raw 15127
26153110 0 Tuna, fresh, cooked, NS as to cooking method 15127
HABITAT=Marine
(27450060) TUNA,LT,CND,H2O,DRND
(27450060) TUNA,LT,CND,H2O,DRND
TUNA,CND,H2ODRND,WHITE MEAT
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
Recipe Fish
Weight Weight
(grams) (grams)
Fish
% of
Prepared
C_PRATIO Fish
x 100 in Recipe
A-34
-------
TABLE A-2."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
fresh, baked or broiled
fresh, baked or broiled W/ SOYBEAN OIL
fresh, baked or broiled W/ CORN OIL
fresh, baked or broiled W/ OLIVE OIL
fresh, baked or broiled W/O FAT OR W/ NO
' SPRAY (INCLUDE PAM...)
fresh, baked or broiled W/ VEGETABLE OIL
(INCLUDE OIL, NFS)
fresh, floured or breaded, fried
fresh, steamed or poached
with vegetables and fish W/ TUNA
fresh, smoked
SPECIES=Whitefish
907
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
(26153100) TUNA,YELLOWFIN,RAW
Tuna,fresh,smoked
09) HABITAT=50% Freshwater, 50% Marine
15130
15131P
WHITEFISH,MXD SP,RAW
WHITEFISH,MXD SP,SMOKED
SPECIES=Whiting (110) HABITAT=Marine
h, NS as to type, floured or breaded, fried
h, NS as to type, floured or breaded, fried
VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
h, NS as to type, floured or breaded, fried
SOYBEAN OIL
h, NS as to type, battered, fried
ting, cooked, NS as to cooking method
ting, baked or broiled
ting, baked or broiled W/ CORN OIL
ting, baked or broiled W/O FAT OR W/ NONSTI
SPRAY (INCLUDE PAM...)
ting, baked or broiled W/ BUTTER, NFS
ting, baked or broiled W/ VEGETABLE OIL, NF
INCLUDE OIL, NFS)
ting, breaded or battered, baked
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
(grams)
OPP/ % of
USDA Prepared
% C PRATIO Fish
Fish x 100 in Recipe
140 0 Whiting, floured or breaded, fried
140 100494 Whiting, floured or breaded, fried W/ VEGETABL
E OIL, NFS (INCLUDE OIL, NFS)
140 100603 Whiting, floured or breaded, fried W/ CANOLA,
SOYBEAN, AND SUNFLOWER OIL
140 202630 Whiting, floured or breaded, fried W/
(INCLUDE MAZOLA CORN OIL; MAZOLA OIL,
150 0 Whiting, battered, fried
150 100778 Whiting, battered, fried W/ CORN OIL (INCLUDE
MAZOLA CORN OIL; MAZOLA OIL, NFS;...)
150 203463 Whiting, battered, fried W/ VEGETABLE OIL, NFS
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-35
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Food
Code
Mod
code Food Name
Ingredient
Code
Ingredient
Name
Recipe
Weight
( grams)
Fish
Weight
(grams )
OPP/
USDA
% C PRATIO
Fish x 100
% of
Prepared
Fish
in Recipe
72116140 0
HABITAT=Estuarine -
ANCHOVY,EUROPEAN,CND,OIL,DRND
HABITAT=Freshwater
SPECIES=Catfish (19) HABITAT=50% Freshwater, 50% Estuarine
Catfish, floured or bread
Catfish, floured or bread
(INCLUDE MAZOLA CORN OIL;
SSON CORN OIL)
Catfish, floured o
IL
Catfish, floured o
OIL
Catfish, baked or broiled
Catfish, baked or broiled
Catfish, baked or broiled
S (INCLUDE OIL, NFS)
Catfish, breaded or batte
Catfish, floured or bread
Catfish, floured or bread
E OIL, NFS (INCLUDE OIL,
Catfish, battered, fried
Catfish, battered, fried
(INCLUDE OIL, NFS)
ed, fried W/ LARD
ed, fried W/ CORN OIL
MAZOLA OIL, NFS; WE
ed, fried W/ CANOLA O
ed, fried W/ SOYBEAN 15234
W/ BUTTER, NFS
W/ VEGETABLE OIL, NF
red, baked
ed, fried
ed, fried W/ VE6ETABL
NFS)
W/ VEGETABLE OIL, NFS
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
26303140 0 Clams, floured or breaded, fried
26303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157
OIL, NFS (INCLUDE OIL, NFS)
Clams, battered, fried
Bouillabaisse
Clam cake or patty
Spaghetti with white clam sauce
Clam chowder, NS as to Manhattan or New Englan 6027P
d style
Clam chowder, Manhattan 6027P
HABITAT=Freshwater
99 . 90
HABITAT=2.61% Estuarine, 97.39% Marine --
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,CND,DRND
CLAM,MXD SP,CND,DRND
SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS
11.61
11.41
Fish
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-39
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Ingredient
Name
0 Clam chowder, New England, prepared with milk 6030
0 Clam chowder, NS as to Manhattan or New Englan 6230P
d style
28355110 0 Clam chowder, New England, NS as to prepared w 6230P
ith water or milk
28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P
d style
0 Clam chowder, Manhattan 6428P
0 Clam chowder, NS as to Manhattan or New Englan 6430P
d style
HABITAT=2.61% Estuarine, 97.39% Marine
SOUP,CLAM CHOWDER,NEW EN6,PREP W/MILK
SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O
SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O
SOUP,CLAM CHOWDER,NEW EN6,PREP W/H2O,COMM
15.55
10.13
HABITAT=Marine
26100130 0 Fish, NS as to type, breaded or battered, bake 15015
d
Fish, NS as to type, floured or breaded, fried 15015
Fish, NS as to type, floured or breaded, fried 15015
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
204195 Fish, NS as to type, floured or breaded, fried 15015
W/ CORN OIL
Fish, NS as to type, battered, fried 15015
Fish chowder 15015
Fish and vegetable soup, no potatoes (Sopa de 15015
pescado)
Seafood soup with potatoes and vegetables (inc 15015
luding carrots, broccoli, and/or dark-green le
afy)
Seafood soup with potatoes and vegetables (exc 15015
luding carrots, broccoli, and dark-green leafy
)
Seafood soup with vegetables (including carrot 15015
s, broccoli, and/or dark-green leafy (no potat
oes) )
Seafood soup with vegetables (excluding carrot 15015
s, broccoli, and dark-green leafy (no potatoes
) )
Fish, batter-dipped or fish cake, with vegetab 15015N
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking 15016
method
Fish, NS as to type, baked or broiled 15016
Fish, NS as to type, baked or broiled W/ BUTTE 15016
R, NFS
26100120 200968 Fish, NS as to type, baked or broiled W/ VE6ET 15016
ABLE OIL, NFS (INCLUDE OIL, NFS)
1,171.58
0
200264
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
31.11
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
Note: IN6CODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-40
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
0
204165
0
200264
Codfish ball or cake W/ VEGETABLE OIL, NFS (IN
CLUDE OIL, NFS
Fish cake or patty, NS as to fish
Fish, NS as to type, dried
Cod, baked or broiled
Cod, baked or broiled W/ VEGETABLE OIL, NFS (I
NCLUDE OIL, NFS)
Cod, baked or broiled W/ BUTTER, NFS
Cod, baked or broiled W/ OLIVE OIL
Cod, breaded or battered, baked
Cod, breaded or battered, baked W/O FAT OR W/
NONSTICK SPRAY (INCLUDE PAM...)
Cod, floured or breaded, fried
Cod, floured or breaded, fried W/ VEGETABLE OI
L, NFS (INCLUDE OIL, NFS)
Cod, battered, fried
Cod, battered, fried W/ VEGETABLE OIL (INCLUDE
OIL, NFS)
Cod, steamed or poached
Cod, baked or broiled W/ PEANUT OIL
Fish, NS as to type, breaded or battered, bake
d
Fish, NS as to type, floured or breaded, fried
Fish, NS as to type, floured or breaded, fried
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, floured or breaded, fried
W/ CORN OIL
Fish, NS as to type, battered, fried
Fish, batter-dipped or fish cake, with vegetab
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking
method
Fish, NS as to type, baked or broiled
Fish, NS as to type, baked or broiled W/ BUTTE
R, NFS
Fish, NS as to type, baked or broiled W/ VEGET
ABLE OIL, NFS (INCLUDE OIL, NFS)
HABITAT=Marine
COD,ATLANTIC,CND
COD,ATLANTIC,DRIEDSSALTED
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
Cod,Pacific,raw
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
(26100150) POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
HABITAT=46.83% Estuarine, 53.17% Marine
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
36. ,
Ingredient
Name
Recipe
Weight
(grams)
OPP/ % of
USDA Prepared
% C_PRATIO Fish
Fish x 100 in Recipe
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-41
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CND
26111140 0
SPECIES=Fish (35)
Fish stick, patty, or fillet, NS as to type
ooked, NS as to cooking method
Fish stick, patty, or fillet, NS as to type, b
aked or broiled
Fish stick, patty, or fillet,
readed or battered, baked
Dark-green leafy vegetable soup with meat, Ori 6179
ental style
HABITAT=Estuarine
CROAKER,ATLANTIC,RAW
HABITAT=Unknown --
FISH PORTIONS & STK,FRZ,REHTD
FISH PORTIONS S STK,FRZ,REHTD
FISH PORTIONS S STK,FRZ,REHTD
SAUCE,FISH,RTS
SPECIES=Flatfish
Fish, NS as to type,
d
Fish, NS as to type,
Fish, NS as to type,
W/ VEGETABLE OIL, NF,
Fish, NS as to type,
W/ CORN OIL
Fish, NS as to type,
Fish with tomato-base
Fish with tomato-base
LA OIL
Fish with tomato-base
Fish with tomato-base
OIL
204770 Fish and vegetables
li, and/or dark-green
mato-based sauce (mix
0 Fish and vegetables
li, and dark- green 1
to-based sauce (mixtu
27450710 203868 Fish and vegetables
li, and dark- green 1
FLATFISH,RAW
HABITAT=84.23% Estuarine, 15.77% Marine -
1,171.58
floured or breaded, fried
floured or breaded, fried
(INCLUDE OIL, NFS)
floured or breaded, fried 15028
FLATFISH,
FLATFISH,
RAW
RAW
FLATFISH,RAW
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
RAW
RAW
RAW
RAW
RAW
including carrots, brocco 15028
leafy (no potatoes)), to
ture) W/ PALM OIL
excluding carrots, brocco 15028
eafy (no potatoes)), toma
re)
excluding carrots, brocco 15028
eafy (no potatoes)), toma
FLATFISH,RAW
FLATFISH,RAW
44 .84
44 .84
44 .84
2 .55
11.37
11.37
Food
Code
Mod
code Food Name
Ingredient
Code
Ingredient
Name
Recipe
Weight
( grams)
Fish
Weight
(grams )
OPP/
USDA
% C PRATIO
Fish x 100
% of
Prepared
Fish
in Recipe
SPECIES=Flatfish (37) HABITAT=84.23% Estuarine, 15."
FLATFISH,RAW
FLATFISH,RAW
Note: IN6CODE with suffix P means OPP/USDA IFish is given in Table C-l.
A-42
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Fish, batter-dipped or fish cake, with vegetab 15028N
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking 15029
method
26100120 0 Fish, NS as to type, baked or broiled 15029
26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029
R, NFS
26100120 200968 Fish, NS as to type, baked or broiled W/ VE6ET 15029
ABLE OIL, NFS (INCLUDE OIL, NFS)
(26100150) FLATFISH,RAW
FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT
FLATFISH (FLOUNDER S SOLE SP),CKD,DRY HEAT
FLATFISH (FLOUNDER S SOLE SP),CKD,DRY HEAT
FLATFISH (FLOUNDER S SOLE SP),CKD,DRY HEAT
Ingredient Ingredient
Code Name
SPECIES=Halibut (43) HABITAT=Marine
15036 HALIBUT,ATLANT1CSPACIFIC,RAW
SPECIES=Herring (44) HABITAT=Estuarine
26119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW
SPECIES=Lobster (47) HABITAT=Marine
26115120
26115120
26115120
26115120
26115120
26115130
26115140
26115150
26115150
26115160
26117110
26117120
26117120
26117120
26117130
26117130
26117140
26117150
0
200995
201280
201381
203954
204063
0
201594
204298
0
0
0
201554
201747
0
202751
0
0
or^^-^^o
Flounder, baked or broiled
Flounder, baked or broiled W/ VEGETABLE OIL
FS (INCLUDE OIL, NFS)
Flounder, baked or broiled W/ OLIVE OIL
Flounder, baked or broiled W/ BUTTER, NFS
Flounder, baked or broiled W/ REAL MAYONNAI
— rj_uuiiu.«j_ 1,-ju
15028
, N 15028
15028
15028
SE 15028
Flounder, breaded or battered, baked W/ MARGAR 15028
INE-LIKE SPREAD, REDUCED CALORIE, ABOUT 40%
T, TUB, SALTED (INCLUDE COUNTRY CROCK LIGHT
Flounder, floured or breaded, fried
Flounder, battered, fried W/ VEGETABLE OIL,
S (INCLUDE OIL, NFS)
Flounder, battered, fried W/ CANOLA OIL
Flounder, steamed or poached
SPECIES
Haddock, cooked, NS as to cooking method
Haddock, baked or broiled
Haddock, baked or broiled W/ VEGETABLE OIL,
S (INCLUDE OIL, NFS)
Haddock, baked or broiled W/ BUTTER, NFS
Haddock, breaded or battered, baked
Haddock, breaded or battered, baked W/O FAT
Haddock, floured or breaded, fried
Haddock, battered, fried
FA
15028
NF 15028
15028
15028
=Haddock (41)
1503
1503
NF 1503
1503
1503
1503
1503
1503
JTl^-lD _LJ_.MJ_— £j,DL.U.Ct.J__Lllt;
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
.
HAB ITAT— Mar ine
HADDOCK, RAW
HADDOCK, RAW
HADDOCK, RAW
HADDOCK, RAW
HADDOCK, RAW
HADDOCK, RAW
HADDOCK, RAW
HADDOCK, RAW
971
970
970
972
971
1,173
1,086
133
133
100
972
972
972
973
1, 171
1,086
1, 086
133
90
95
70
08
20
45
45
00
00
00
95
95
00
13
58
45
45
00
907
907
907
907
907
907
907
100
100
100
907
907
907
907
907
907
907
100
20
20
20
20
20
20
20
00
00
00
20
20
20
20
20
20
20
00
92
92
92
92
92
74
73
67
67
100
92
92
92
92
74
81
73
69
75
72
75
73
83
92
86
52
52
00
62
62
59
60
03
23
84
86
92
92
92
92
92
74
73
67
67
100
92
92
92
92
74
81
7 3
69
75
7 2
75
7 3
83
92
86
52
52
00
62
62
59
60
03
23
84
86
OPP/ % of
Recipe Fish USDA Prepared
Weight Weight % C_PRATIO Fish
(grams) (grams) Fish x 100 in Recipe
Note: INGCODE with suffix P means OPP/USDA IFish is given in Table C-l.
A-43
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Bouillabaisse
Lobster, cooked, NS as to cooking method
Lobster, steamed or boiled
Lobster newburg
Seafood newburg
LOBSTER,NORTHERN,RAW
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
SPECIES=Mackerel (49) HABITAT=Marine
26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15046
LE OIL, NFS (INCLUDE OIL, NFS)
26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15050
LE OIL, NFS (INCLUDE OIL, NFS)
26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15051
LE OIL, NFS (INCLUDE OIL, NFS)
MACKEREL,ATLANTIC,RAW
MACKEREL,PACIFICSJACK,MXD SP,RAW
MACKEREL,SPANISH,RAW
---------------------------------------------------- SPECIES=Mullet (52) ------------------- HABITAT=Estuarine
26123160 0 Mullet, steamed or poached 15055 MULLET, STRIPED, RAW
---------------------------------------------------- SPECIES=Mussels (53) ------------------ HABITAT=Marine ---
15164 MUSSEL,BLUE,RAW
15164 MUSSEL,BLUE,RAW
SPECIES=Ocean Perch (54) HABITAT=Marine
26125120 0 Ocean perch, baked or broiled
26125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS
26125130 0 Ocean perch, breaded or battered, baked
26125140 0 Ocean perch, floured or breaded, fried
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
HABITAT=Estuarine
Oysters, floured or breaded, fried 15167
Gumbo, no rice (New Orleans type with shellfis 15167
h, pork, and/or poultry, tomatoes, okra)
28355310 101214 Oyster stew W/ MARGARINE, NFS 15167
OYSTER,EASTERN,WILD,RAW
OYSTER,EASTERN,WILD,RAW
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
26127140 101178 Perch, floured or breaded, fried W/ SOYBEAN OI 15060
L
26127140 101192 Perch, floured or breaded, fried W/ PEANUT OIL 15060
26127120 0 Perch, baked or broiled
26127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
26127120 203332 Perch, baked or broiled W/O FAT
26127130 0 Perch, breaded or battered, baked
26127150 0 Perch, battered, fried
26127150 204693 Perch, battered, fried W/ VEGETABLE OIL, NFS (
t.descr for 1 Ib raw ylds.
raw ylds.
Need gram wt.descr for 1
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
907
Note: INGCODE with suffix P means OPP/USDA IFish is given in Table C-l.
A-44
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
INCLUDE OIL, NFS)
204083
0
Fish stick, patty, or fillet, NS as to type, f 15065
loured or breaded, fried
Fish stick, patty, or fillet, NS as to type, f 15065
loured or breaded, fried W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Fish stick, patty, or fillet, NS as to type, f 15065
loured or breaded, fried W/ CORN OIL
Fish stick, patty, or fillet, NS as to type, b 15065
attered, fried
Seafood restructured 15065
Puffs, fried, crab meat and cream cheese fille 15065N
d
SPECIES=Pollock (64) HABITAT=Marine
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
HABITAT=Marine
Pompano, baked or broiled W/ OLIVE OIL 15068
Pompano, floured or breaded, fried W/ CORN OIL 15068
(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE
SSON CORN OIL)
Pompano, cooked, NS as to cooking method
Pompano, floured or breaded, fried W/
E OIL, NFS (INCLUDE OIL, NFS)
Bouillabaisse
SPECIES=Porgy
Porgy, baked or broiled 15090
Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090
(INCLUDE OIL, NFS)
26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
HABITAT=Marine
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
(grams)
OPP/ % of
USDA Prepared
% C PRATIO Fish
Fish x 100 in Recipe
26100130 0
Fish, NS as to type, breaded or battered, bake 15070
d
26100140 0 Fish, NS as to type, floured or breaded, fried 15070
26100140 100258 Fish, NS as to type, floured or breaded, fried 15070
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
26100140 204195 Fish, NS as to type, floured or breaded, fried 15070
W/ CORN OIL
26100150 0 Fish, NS as to type, battered, fried 15070
SCUP,RAW
SCUP,RAW
SPECIES=Rockfish (72) HABITAT=Estuarine
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
1,171.58
Note: INGCODE with suffix P means OPP/USDA IFish is given in Table C-l.
A-45
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Fish, batter-dipped or fish cake, with vegetab 15070N
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking 15071
method
26100120 0 Fish, NS as to type, baked or broiled 15071
26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071
R, NFS
26100120 200968 Fish, NS as to type, baked or broiled W/ VE6ET 15071
ABLE OIL, NFS (INCLUDE OIL, NFS)
(26100150) ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
SPECIES=Salmon (75)
Fish, NS as to type, smoked
Salmon, smoked
Salmon cake or patty
Salmon cake or patty W/ VEGETABLE OIL, NFS (IN
CLUDE OIL, NFS)
Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W
ESSON SOYBEAN OIL...)
Salmon cake or patty W/ BUTTER, NFS
Salmon, raw
Fish and vegetables (excluding carrots, brocco
li, and dark- green leafy (no potatoes)), toma
to-based sauce (mixture) W/ SALMON AND OLIVE O
IL
Salmon,
Salmon,
L
Salmon,
Salmon,
Salmon,
Ingredient
Name
Recipe
Weight
(grams)
SPECIES=Salmon (75)
HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22% Marin (continued)
K SPRAY (INCLUDE PAM...)
Salmon, floured or breaded, fried 15083
Salmon, floured or breaded, fried W/ VEGETABLE 15083
OIL, NFS (INCLUDE OIL, NFS)
Salmon, steamed or poached 15083
Egg omelet or scrambled egg, with fish W/ BUTT 15084P
ER, NFS
Salmon, cooked, NS as to cooking method 15247
SALMON,COHO,WILD,CKD,DRY HEAT
HABITAT=0.67% Estuarine, 99.33% Marine
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SPECIES=Sea Bass (82) HABITAT=Marine
10.44
10.44
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-46
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
26141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091
26141140 101182 Sea bass, floured or breaded, fried W/ CORN OI 15091
L
26141120 0 Sea bass, baked or broiled 15091
26141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091
TICK SPRAY (INCLUDE PAM...)
26141140 100856 Sea bass, floured or breaded, fried W/ VEGETAB 15091
LE OIL, NFS (INCLUDE OIL, NFS)
26141160 0 Sea bass, steamed or poached 15091
HABITAT=Estuarine
Shrimp, cooked, NS as to cooking method
Shrimp, baked or broiled
Shrimp, baked or broiled W/ VEGETABLE OIL,
(INCLUDE OIL, NFS)
broiled
baked or broiled
(INCLUDE PAM...)
baked or broiled W/ CANOLA OIL
steamed or boiled
floured, breaded,
NFS
Shrimp, baked
Shrimp,
K SPRAY
Shrimp,
Shrimp,
Shrimp, floured, breaded, or battered, fried
Shrimp, floured, breaded, or battered, fried W
/ CANOLA OIL
Shrimp, floured, breaded, or battered, fried W
/ CORN OIL
Shrimp, floured, breaded, or battered, fried W
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
Ingredient
Name
Recipe
Weight
(grams)
HABITAT=Estuarine
27450410 100865
27450410 204020
\7EGETABLE OIL
jillabaisse
rimp and vege
li, and/or da
y-based sauce
rimp and vege
li, and/or da
y-based sauce
rimp and vege
li, and/or da
y-based sauce
rimp and vege
li, and/or da
i/-based sauce
nbo, no rice
pork, and/or
afood soup wi
ding carrots,
y) W/ SHRIMP
npling, stear
seafood
eluding carrots, brc
eafy (no potatoes)),
W/ OLIVE OIL
eluding carrots, brc
eafy (no potatoes)),
W/ BUTTER, NFS
eluding carrots, brc
eafy (no potatoes)),
W/ MARGARINE, NFS
ns type with shellfi
tomatoes, okra)
s and vegetables (in
and/or dark-green 1
ed, filled with meat, poultry, 15149
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
818.84 151.05
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-47
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Lo mein with shrimp
Dim sum, meat filled (egg roll-type)
Seafood newburg
Shrimp dip, cream cheese base
Shrimp scampi
101055 Shrimp scampi W/ OLIVE OIL
Shrimp Creole, with rice
Chow mein or chop suey, NS a
with noodles
Shrimp chips (tapioca base)
Taco or tostada with fish, lettuce, tomato, sa
Isa
0 Egg roll, with shrimp
100831 Macaroni salad with shrimp W/ REAL MAYONNAISE
0 Rice, fried, with shrimp
0 Instant soup, noodle with egg, shrimp or chick
en
0 Shrimp soup, cream of, prepared with water
SHRIMP,MXD SP,RAW
(58112510) SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
Ingredient
Name
HABITAT=Marine
Recipe Fish
Weight Weight
(grams) (grams)
Fish
4 of
Prepared
C_PRATIO Fish
x 100 in Recipe
15175 SQUID,MXD SP,RAW
15175 SQUID,MXD SP,RAW
15175 SQUID,MXD SP,RAW
SPECIES=Sturgeon (98) HABITAT=50% Freshwater, 50% Estuarine
26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR 100.00 100.00 . 100.00 100.00
SPECIES=Swordfish (100) HABITAT=Marine
26149120 0 Swordfish, baked or broiled 15110 SWORDFISH,RAW 844.90 780.20 . 91.59 91.59
SPECIES=Trout (103) HABITAT=Freshwater
26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907.20 . 92.80 92.80
AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O
IL )
26151120 203955 Trout, baked or broiled W/ SESAME OIL 15240 TROUT,RAINBOW,FARMED,RAW
Note: IN6CODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-48
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
0 Trout, floured or breaded, fried 15114
202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114
INCLUDE OIL, NFS)
SPECIES=Tuna (104) HABITAT=Marine
Tuna noodle casserole with (mushroom) soup 15119P
Tuna noodle casserole with (mushroom) soup W/ 15119P
2% MILK AND W/ BUTTER, NFS
Tuna noodle casserole with (mushroom) soup W/ 15119P
WATER AND W/O FAT
Tuna noodle casserole with (mushroom) soup W/ 15119P
WHOLE MILK
Tuna noodle casserole with (mushroom) soup W/ 15119P
1% MILK AND W/ BUTTER, NFS
Tuna noodle casserole with vegetables, cream o 15119P
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
OPP/ % of
USDA Prepared
% C_PRATIO Fish
Fish x 100 in Recipe
SPECIES=Tuna (104) HABITAT=Marine
r white sauce
Tuna noodle casserole with vegetables, cream o 15119P
r white sauce W/ CARROTS
Tuna noodle casserole with vegetables and (mus 15119P
hroom) soup
Tuna noodle casserole with vegetables and (mus 15119P
hroom) soup W/O MILK
Tuna noodle casserole with vegetables and (mus 15119P
hroom) soup W/ WHOLE MILK
Tuna casserole with vegetables and (mushroom) 15119P
soup, no noodles
Macaroni or noodles with cheese and tuna 15119P
Macaroni or noodles with cheese and tuna W/ 2% 15119P
MILK
Macaroni or noodles with cheese and tuna W/ SK 15119P
IM MILK
Macaroni or noodles with cheese and tuna W/ 1% 15119P
MILK
Macaroni or noodles with cheese and tuna W/ WH 15119P
OLE MILK
Macaroni or noodles with cheese and tuna W/ AM 15119P
ERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (
INCLUDE VELVEETA) AND W/O MILK
Macaroni or noodles with cheese and tuna W/ EV 15119P
APORATED MILK, NS AS TO FAT CONTENT AND DILUTI
ON
Macaroni or noodles with cheese and tuna W/ RE 15119P
184 .28
292.00 93.25
292.00 93.25
292.00 93.25
292.00 93.25
LT,CND,OIL,
LT,CND,OIL,
58145120 204847
17.44
Note: IN6CODE with suffix P means OPP/USDA IFish is given in Table C-l.
A-49
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
DUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN O
R CHEDDAR TYPE (INCLUDE VELVEETA LIGHT)
26155110 0 Tuna, canned, NS as to oil or water pack 15121P
26155190 0 Tuna, canned, water pack 15121P
27450060 0 Tuna salad 15121P
27450060 100008 Tuna salad W/ REAL MAYONNAISE 15121P
27450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121P
YPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT
27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121P
RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESS
ING...)
27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121P
EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HEL
LMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)
27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE ( 15121P
INCLUDE LOWFAT MAYONNAISE, WEIGHT WATCHERS LIG
Food
Code
Mod
code
Ingredient
Food Name Code
Ingredient
Name
HT MAYONNAISE, HELLMAN'S LIGHT MAYONNAISE)
27450060
27450100
27450100
27450100
27450100
27550720
27550720
58148130
58148130
58148130
58148160
58148160
26153110
26153120
26153120
26153120
26153120
202153
0
100026
100039
201154
0
100053
0
101228
202070
0
201511
0
0
200865
201598
202429
Tuna salad W/O SALAD DRESSING
Tuna salad with egg
Tuna salad with egg W/ LOW CALORIE OR DIET MAY
ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE W
HIP LIGHT)
Tuna salad with egg W/ REAL MAYONNAISE
Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP
E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MA
YONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NON
FAT DRESSING. . . )
Tuna salad sandwich
Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD
Macaroni salad with tuna
Macaroni salad with tuna W/ LOW CALORIE OR DIE
T MAYONNAISE (INCLUDE HELLMAN'S LIGHT MAYONNAI
SE. . . )
Macaroni salad with tuna W/ REAL MAYONAISE
Macaroni salad with tuna and egg
Macaroni salad with tuna and egg W/ REAL MAYON
NAISE
Tuna, fresh, cooked, NS as to cooking method
Tuna, fresh, baked or broiled
Tuna, fresh, baked or broiled W/ CORN OIL
Tuna, fresh, baked or broiled W/ OLIVE OIL
Tuna, fresh, baked or broiled W/O FAT OR W/ NO
NSTICK SPRAY (INCLUDE PAM...)
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15121P
15127
15127
15127
15127
15127
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
TUNA,
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
LT,CND,H2O
YELLOWFIN,
YELLOWFIN,
YELLOWFIN,
YELLOWFIN,
YELLOWFIN,
SPECIES=Whlteflsh (109)
,DRND
,DRND
,DRND
,DRND
,DRND
,DRND
,DRND
,DRND
,DRND
,DRND
,DRND
,DRND
RAW
RAW
RAW
RAW
RAW
HABITAT=504 Freshwater.
Recipe
Weight
(grams)
Fish
Weight
(grams)
OPP/
USDA
%
Fish
C PRATIO
x 100
% of
Prepared
Fish
in Recipe
355
478
477
473
485
157
161
765
771
760
996
989
971
971
970
970
943
504 Marine
.22
.65
.72
. 97
.22
.26
. 2 6
.88
.50
.25
.75
.25
. 90
. 90
.95
.70
. 70
223
223
223
223
223
57
57
115
115
115
167
167
907
907
907
907
907
.97
9 7
.97
9 7
.97
.75
. 7 5
.50
.50
.50
.00
.00
.20
.20
.20
.20
.20
99.
99 .
99.
99 .
99.
99.
99 .
99.
99 .
99.
99 .
99.
.18
.18
.18
.18
.18
.18
.18
.18
.18
.18
.18
.18
63.
46.
46.
47.
46.
36.
35 .
15.
14.
15.
16.
16.
92.
92.
92.
92 .
96.
.05
, 7 9
.88
. 25
. 16
7 7
. 81
.08
. 97
.19
. 75
.88
.87
. 87
.82
. 85
.20
62.53
46.41
46.50
46.87
45.78
36.42
35.52
14 . 96
14 .85
15.07
16.62
16.74
92 .87
92 .87
92.82
92 .85
96.20
Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-l.
A-50
-------
TABLE A-3."AS PREPARED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
15131P
WHITEFISH,MXD SP,SMOKED
13.41
SPECIES=Whiting (110) HABITAT=Marine
26100130
26100140
26100140
26100140
26100150
26157120
26157120
26157120
Food
Code
0
0
100258
204195
0
0
202454
203222
Mod
code
Fish, NS as to type, breaded or battered, bake
d
Fish, NS as to type, floured or breaded, fried
Fish, NS as to type, floured or breaded, fried
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, floured or breaded, fried
W/ CORN OIL
Fish, NS as to type, battered, fried
Whiting, baked or broiled
Whiting, baked or broiled W/ BUTTER, NFS
Whiting, baked or broiled W/ VEGETABLE OIL, NF
15132
15132
15132
15132
15132
15132
15132
15132
Ingredient
Food Name
Code
WHITING,
WHITING,
WHITING,
WHITING,
WHITING,
WHITING,
WHITING,
WHITING,
Ingre
MXD
MXD
MXD
MXD
MXD
MXD
MXD
MXD
SP,
SP,
SP,
SP,
SP,
SP,
SP,
qp
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
dient
Name
1,171.58
1,086.45
1, 086.45
1, 086.45
133.00
971.90
972 .08
970. 95
Recipe
Weight
( grams)
62 .60
62.60
62 .60
62 .60
6. 90
907.20
907 .20
907 .20
Fish
Weight
(grams )
5
5
5
5
4
92
92
92
OPP/
USDA
. 12
.10
. 10
. 10
. 66
.73
. 72
. 71
% C PRATIO
Fish x
100
5.12
5.10
5.10
5.10
4.66
92 .73
92 .72
92 .71
% of
Prepared
Fish
in Recipe
S (INCLUDE OIL, NFS)
Whiting, baked or broiled, W/ OLIVE OIL
Whiting, breaded or battered, baked
Whiting, floured or breaded, fried
Whiting, floured or breaded, fried W/
(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)
Whiting, floured or breaded, fried W/ CANOLA O
IL
Fish, batter-dipped or fish cake, with
as to type
as to type, baked or broiled W/ VEGET 15133
ABLE OIL, NFS (INCLUDE OIL, NFS)
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
(26100150) WHITING,MXD SP,RAW
WHITING,MXD SP,CKD,DRY HEAT
WHITING,MXD SP,CKD,DRY HEAT
WHITING,MXD SP,CKD,DRY HEAT
WHITING,MXD SP,CKD,DRY HEAT
Note: INGCODE with suffix P means OPP/USDA IFish is given in Table C-l.
A-51
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
(INCLUDE OIL, NFS)
Whiting, steamed or poached
Fish, batter-dipped or fish cake, with vegetab
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking
method
Fish, NS as to type, baked or broiled
26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE
R, NFS
26100120 200968 Fish, NS as to type, baked or broiled W/ VE6ET
ABLE OIL, NFS (INCLUDE OIL, NFS)
26100120 200986 Fish, NS as to type, baked or broiled W/ CORN
OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.
WHITING,MXD SP,CKD,DRY HEAT
WHITING,MXD SP,CKD,DRY HEAT
SPECIES=Abalone (1)
Abalone, cooked, NS as to cooking method 15155
Abalone, floured or breaded, fried 15155
Abalone, steamed or poached 15155
Fish and vegetable soup, no potatoes (Sopa de 15155
pescado) W/ ABALONE
HABITAT=Marine
ABALONE,MXD SP,RAW
ABALONE,MXD SP,RAW
ABALONE,MXD SP,RAW
ABALONE,MXD SP,RAW
Recipe
Weight
(grams)
Fish
Weight
(grams)
HABITAT=Estuarine
Anchovy, cooked, NS as to cooking method
Anchovy, canned
Steak tartare (raw ground beef and egg)
Antipasto with ham, fish, cheese, vegetables
Caesar salad (with romaine)
Greek Salad
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
ANCHOVY,EUROPEAN,CND,OIL,DRND
100.00 100.00 100.00 25.00 133.33
100.00 100.00 100.00 25.00 133.33
1.60 100.00 1.60 25.00 2.13
113.40 100.00 6.51 25.00 8.68
24.00 100.00 3.46 25.00 4.61
7.00 100.00 3.18 25.00 4.24
A-53
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SPECIES=Barracuda (6) HABITAT=Marine
Barracuda, cooked, NS as to cooking method
Barracuda, baked or broiled
Barracuda, floured or breaded, fried
Barracuda, steamed or poached
ked, NS as to cooking method
ured or breaded, fried
ured or breaded, fried W/ CANOLA OIL
ured or breaded, fried W/ VEGETABLE O
INCLUDE OIL, NFS)
ured or breaded, fried W/ CORN OIL
ured or breaded, fried W/ OLIVE OIL
ed or broiled
ed or broiled W/ CORN OIL (INCLUDE MA
OIL; MAZOLA OIL, NFS; WESSON CORN OI
BARRACUDA, RAW
BARRACUDA, RAW
BARRACUDA, RAW
BARRACUDA,RAW
HABITAT=Freshwater
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
1 Ib raw,dressed carp ylds 313g after ckg w/added
CARP,RAW
CARP,RAW
CARP,RAW
SPECIES=Catfish
HABITAT=50% Freshwater,
Food
Code
Mod
code Food Name
Ingredient
Code
Ingredient
Name
Recipe
Weight
(grams )
Fish
Weight
( grams)
% mo i s t .
Loss
% due to
Yield C GUI process.
% of
Uncooked
Fish
in Recipe
SPECIES=Catfish
Catfish, baked or broiled
S (INCLUDE OIL, NFS)
Catfish, baked or broiled
Catfish, baked or broiled
Catfish, breaded or batte
Catfish, breaded or batte
Catfish, breaded or batte
NFS
Catfish, floured or bread
Catfish, floured or bread
E OIL, NFS (INCLUDE OIL,
Catfish, floured or bread
Catfish, floured or bread
(INCLUDE MAZOLA CORN OIL;
SSON CORN OIL)
Catfish, floured or bread
L
Catfish, floured or bread
EASE
Catfish, floured or bread
W/ VEGETABLE OIL, NF
W/O FAT
W/ CORN OIL
red, baked
red, baked W/O FAT
red, baked W/ BUTTER,
ed, fried
ed, fried W/ VE6ETABL
NFS)
ed, fried W/ LARD
ed, fried W/ CORN OIL
MAZOLA OIL, NFS; WE
ed, fried W/ OLIVE OI
ed, fried W/ BACON GR
ed, fried W/ SOYBEAN
HABITAT=50%
1 Ib raw,dressed catfish ylds
1 Ib raw,dressed catfish ylds
1 Ib raw,dressed catfish ylds
1 Ib raw,dressed catfish ylds
1 Ib raw,dressed catfish ylds
1 Ib raw,dressed catfish ylds
1 Ib raw,dressed catfish ylds
1 Ib raw,dressed catfish ylds
616.00 79.20 97.80
616.00 79.20 97.80
616.00 79.20 97.80
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumpti
ion. A-54
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
27350310 100142
OIL
Catfish, batt
Catfish, batt
(INCLUDE OIL,
Catfish, batt
Catfish, batt
Catfish, stea
Seafood stew
luding carrot
afy), tomato-
Seafood stew
luding carrot
afy), tomato-
Seafood stew
luding carrot
afy), tomato-
fried
fried W/
VEGETABLE OIL, NFS
led W/ CANOLA OIL
led W/ PEANUT OIL
cached
atoes and vegetables
oli, and/or dark-gree
ce W/ ALL CATFISH
atoes and vegetables
oli, and/or dark-gree
ce W/ ALL CATFISH
atoes and vegetables
oli, and/or dark-gree
ce W/ ALL CATFISH
n le
SPECIES=Cisco (21)
Fish, NS as to type, smoked
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
15157
15157
HABITAT=Freshwater
CISCO,SMOKED 99.90
HABITAT=1.93% Estuarine, 98.074 Marine --
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumpti
ion. A-55
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
SPECIES=Clam (22) HABITAT=1.93% Estuarine,
Clams, baked or broiled
Clams, floured or breaded,
7 Clams, floured or breaded,
OIL, NFS (INCLUDE OIL, NFS)
Clams, battered, fried
Clams, steamed or boiled
Clams, canned
Clams, smoked, in oil
Clams, stuffed
Clams Casino
Shellfish mixture and noodl
uce (mixture)
Paella with seafood
Seafood stew with potatoes
luding carrots, broccoli, a
), tomato-base sauce
Bouillabaisse
Seafood stew with potatoes
luding carrots, broccoli, a
afy), tomato-base sauce
Paella, NFS
Shellfish mixture and veget
rrots, broccoli, and/or dar
otatoes)), soy-base sauce
Shellfish mixture and veget
rrots, broccoli, and dark-g
toes)), soy-base sauce
Shellfish mixture and veget
rrots, broccoli, and/or dar
otatoes)), (mushroom) soup
Paella, Valenciana style, w
lenciana)
Seafood paella, Puerto Rica
a marinera)
Clam sauce, white
5 Clam sauce, white W/ BUTTER
Clam cake or patty
Shellfish mixture and veget
rrots, broccoli, and dark-g
toes)), (mushroom) soup (mi
Shrimp and clams in tomato-
oodles (frozen meal)
Clam chowder, New England,
ium, ready-to-serve
Spaghetti with clam sauce,
fried
fried W/ VEGETABLE
15157
15157
15157
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
320.91 40.44 90.00 14.00 25.00 18.67
100.20 7.60 100.00 7.58 25.00 10.11
767.10 226.80 100.00 29.57 25.00 39.42
ion. A-56
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food
Code
Mod
code
Ingredient
Food Name Code
58132810
58132820
58132820
58304350
58304400
28355140
28350210
28350220
28355120
28355120
28355120
28355120
28355120
28355120
28355120
28350210
28355110
28350210
28350220
28350210
28355130
26100100
26100130
26100140
26100140
0
0
101043
0
0
0
0
0
0
100130
101014
200270
200965
201749
202311
0
0
0
0
0
0
0
0
0
100258
te
Spaghetti with red clam sauce
Spaghetti with white clam sauce
Spaghetti with white clam sauce W/ MARGARINE-L
IKE SPREAD, STICK, SALTED
Linguini with clam sauce (diet frozen meal)
Linguini with vegetables and seafood in white
wine sauce (diet frozen meal)
Clam chowder, New England, canned, reduced sod
ium, ready-to-serve
Clam chowder, NS as to Manhattan or New Englan
d style
Clam chowder, Manhattan
Clam chowder, New England, prepared with milk
Clam chowder, New England, prepared with milk
W/ 1% MILK
Clam chowder, New England, prepared with milk
MADE FROM CONDENSED W/ 1/3 CAN OF SKIM MILK
Clam chowder, New England, prepared with milk
W/ 2% MILK
Clam chowder, New England, prepared with milk
W/ SKIM MILK
Clam chowder, New England, prepared with milk
W/ WHOLE MILK
Clam chowder, New England, prepared with milk
W/ HALF AND HALF CREAM
Clam chowder, NS as to Manhattan or New Englan
d style
Clam chowder, New England, NS as to prepared w
ith water or milk
Clam chowder, NS as to Manhattan or New Englan
d style
Clam chowder, Manhattan
Clam chowder, NS as to Manhattan or New Englan
d style
Clam chowder, New England, prepared with water
SPECIES— Cod
Fish, NS as to type, raw
Fish, NS as to type, breaded or battered, bake
d
Fish, NS as to type, floured or breaded, fried
Fish, NS as to type, floured or breaded, fried
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
15160
15160
15160
15160
15160
15162
6027P
6027P
6030P
6030P
6030P
6030P
6030P
6030P
6030P
6230P
6230P
6428P
6428P
6430P
6430P
/ 9 Q \
( Z 6 )
15015
15015
15015
15015
Ingredient
Name
CLAM,MXD SP,CND,DRND
CLAM,MXD SP,CND,DRND
CLAM,MXD SP,CND,DRND
CLAM,MXD SP,CND,DRND
CLAM,MXD SP,CND,DRND
CLAM,MXD SP,CND,LIQ
SOUP, MANHATTAN CLAM CHOWDER, CHUNKY, RTS
SOUP, MANHATTAN CLAM CHOWDER, CHUNKY, RTS
Need 1 can = 305 gm
SOUP, CLAM CHOWDER, NEW ENG,CND,COND
SOUP, CLAM CHOWDER, NEW ENG,CND,COND
SOUP, CLAM CHOWDER, NEW ENG,CND,COND
SOUP, CLAM CHOWDER, NEW ENG,CND,COND
SOUP, CLAM CHOWDER, NEW ENG,CND,COND
SOUP, CLAM CHOWDER, NEW ENG,CND,COND
SOUP, CLAM CHOWDER, NEW ENG, PREP W/MILK
SOUP, CLAM CHOWDER, NEW ENG, PREP W/MILK
SOUP, CLAM CHOWDER, MANHATTAN, PREP W/H2O
SOUP, CLAM CHOWDER, MANHATTAN, PREP W/H2O
SOUP, CLAM CHOWDER, NEW ENG, PREP W/H2O,COMM
SOUP, CLAM CHOWDER, NEW ENG, PREP W/H2O,COMM
.
HAB ITAT— Mar ine
COD, ATLANTIC, RAW
COD, ATLANTIC, RAW
COD, ATLANTIC, RAW
COD, ATLANTIC, RAW
Recipe
Weight
(grams)
2,307
767.
770
100
269
100
100
200
602
602
404
602
602
602
602
100
100
100
200
100
100
100
1, 171
1, 086
1,086
.10
.10
. 3 5
.00
. 2 7
.20
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.58
.45
.45
Fish
Weight
( grams)
226
226
226
18
32
0
12
100
305
305
305
305
305
305
305
50
100
12
100
2 5
100
22
204
204
204
.80
.80
.80
.00
.28
.50
.50
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.50
.00
.00
.00
.50
.10
.10
.10
%
Yield
95.
100.
100.
100.
100.
100.
80.
100.
100.
100.
100.
100.
100.
100.
100.
80.
100.
80.
100.
80.
100.
100.
80.
88.
88.
.80
. 00
. 00
.00
. 00
. 00
. 00
. 00
.00
. 00
. 00
. 00
. 00
. 00
. 00
. 00
. 00
. 00
. 00
.00
. 00
. 00
. 00
. 00
. 00
% moist. % of
Loss Uncooked
due to Fish
C GUI process, in Recipe
10.
2 9 .
29.
18.
11.
0.
15.
50.
50.
50.
7 5 .
50.
50.
50.
50.
62.
100.
15.
50.
31.
100.
r. ~
21.
21.
21.
( cont
.26
. 57
. 44
.00
. 99
. 50
. 63
. 00
. 66
. 66
. 50
. 66
. 66
. 66
. 66
. 50
. 00
. 63
. 00
.25
. 00
.50
. 78
. 35
.35
25.00 13.
25. 00 39.
25.00 39.
25. 00 24.
25.00 15.
25. 00 0.
1.
3 .
25.00 3.
25. 00 3.
25. 00 5.
25. 00 3.
25. 00 3.
25. 00 3.
25. 00 3.
4.
7 .
1.
3 .
2 .
7 .
r. ~
21.
21.
21.
.68
. 42
.25
.00
. 98
. 67
. 17
. 75
.80
. 80
. 66
. 80
. 80
. 80
. 80
. 6 9
. 50
. 17
. 75
. 34
.50
.50
. 78
. 35
.35
-J /
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food
Code
Mod
code
Ingredient
Food Name Code
I
ngredient
Name
26100140
26100150
26109190
27450740
27450750
28150000
28150110
28150120
28150350
28150510
28150620
28350050
28350050
28351110
28351120
28355450
28355460
100854
0
0
0
0
0
0
0
0
0
0
0
203441
0
0
0
0
Fish, NS as to type, floured or breaded, fried 15015
W/ SOYBEAN OIL
Fish, NS as to type, battered, fried
Cod, smoked
Fish and vegetables (including carrots, brocco
li, and/or dark-green leafy (no potatoes)), so
y-based sauce (mixture)
Fish and vegetables (excluding carrots, brocco
li, and dark-green leafy (no potatoes)), soy-b
ased sauce (mixture)
Fish dinner, NFS (frozen meal)
Fish and chips (frozen meal)
Fish and chips (frozen meal, large portion)
Cod with vegetable (diet frozen meal)
Fish in lemon-butter sauce with starch item, v
egetable (frozen meal)
Fish, batter-dipped, or fish cake, with vegeta
ble, potatoes, dessert (frozen meal)
Fish chowder
Fish chowder W/ HALF AND HALF CREAM
Fish and vegetable soup, no potatoes (Sopa de
pescado)
Fish soup, with potatoes (Sopa de Pescado)
Seafood soup with potatoes and vegetables (inc
luding carrots, broccoli, and/or dark-green le
afy)
Seafood soup with potatoes and vegetables (exc
luding carrots, broccoli, and dark-green leafy
15015
15015
15015
15015
15015
15015
15015
15015
15015
15015
15015
15015
15015
15015
15015
15015
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
COD,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
ATLANTIC,
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
Recipe
Weight
(grams)
Fish
Weight
( grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
1, 086
133
101
1, 306
1,431
159
159
272
251
333
297
1,395
1,391
1 , 995
1, 883
2, 953
2, 960
.45
.00
.00
.75
.75
.80
.80
.40
. 33
.80
. 7 2
.85
.85
.64
.14
.00
.20
204
22
100
907
907
55
55
93
100
80
96
453
453
453
453
907
907
.10
.50
.00
.20
.20
.00
.00
.20
.53
.00
.85
.60
.60
.60
.60
.20
.20
88.
88.
100.
90.
90.
100.
100.
100.
76.
100.
100.
80.
80.
85.
85.
85.
85.
. 00
. 00
. 00
. 00
. 00
. 00
. 00
. 00
.00
. 00
. 00
. 00
. 00
. 00
. 00
. 00
. 00
21.
1 9 .
99.
7 7 .
70.
34.
34.
34.
52.
23.
32.
40.
40.
26.
28.
36.
36.
.35 . 21.
.22
.01
. 14
.40
. 42
. 42
.21
.63
. 97
. 53
. 62
.74
. 74
. 34
. 14
. 05
1 9 .
99.
7 7 .
70.
34.
34.
34.
52.
23.
32.
40.
40.
26.
28.
36.
36.
. 35
.22
.01
. 14
.40
. 42
. 42
.21
.63
. 97
. 53
. 62
.74
. 74
. 34
. 14
. 05
Seafood soup with vegetables (including carrot 15015
s, broccoli, and/or dark-green leafy (no potat
oes) )
Seafood soup with vegetables (excluding carrot 15015
s, broccoli, and dark-green leafy (no potatoes
Fish, batter-dipped or fish cake, with vegetab 15015N
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking 15016
method
Fish, NS as to type, baked or broiled 15016
Fish, NS as to type, baked or broiled W/ BUTTE 15016
R, NFS
Fish, NS as to type, baked or broiled W/ VE6ET 15016
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
(26100150) COD,ATLANTIC,RAW
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
645.00 64.50 81.28
20.54 100.00 10.38 12.00
22.50 100.00 22.31 25.00
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
HABITAT=Marine
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
in cheese sauce with vegetable (diet froze
al)
ood platter with fish cake, fish fillet, s
ops, shrimp, potatoes (frozen meal)
with cream or white sauce, not tuna or lo
r (mixture)
ish ball or cake
cake or patty, NS as to fish
ock cake or patty
ish with starchy vegetables, Puerto Rican
e (Serenata de bacalao) (mixture)
ish salad, Puerto Rican style (Gazpacho de
lao)
ed codfish, Puerto Rican style (Bacalao gu
o)
ayne codfish, Puerto Rican style (Bacalao
Vizcaina)
ish salad, Puerto Rican style (Ensalada de
lao)
ish salad, Puerto Rican style (Serenata)
ish, rice, and vegetable soup, Puerto Rica
yle
ish soup with noodles, Puerto Rican style
ilada with seafood, tomato-based sauce W/
le soup, with fish ball, shrimp, and dark
n leafy vegetable
ood platter with fish cake, fish fillet, s
ops, shrimp, potatoes (frozen meal)
, NS as to type, dried
dried, salted
dried, salted, salt removed in water
ed codfish, Puerto Rican style
moochim (Korean style), dried fish with s
auce
cooked, NS as to cooking method
baked or broiled
baked or broiled W/ BUTTER, NFS
baked or broiled W/ OLIVE OIL
breaded or battered, baked
breaded or battered, baked W/ SHORTENING,
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CND
COD,ATLANTIC,CND
COD,ATLANTIC,CND
COD,ATLANTIC,CND
COD,ATLANTIC,CND
COD,ATLANTIC,DRIEDSSALTED
COD,ATLANTIC,DRIEDSSALTED
COD,ATLANTIC,DRIEDSSALTED
COD,ATLANTIC,DRIEDSSALTED
Need gwd for 1 C;recipe calls for 1 C.
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
HABITAT=Marine
0
200264
VEGETABLE
Cod, floured or breaded, fried
Cod, floured or breaded, fried W/ CANOLA OIL
Cod, battered, fried
Cod, battered, fried W/ VEGETABLE OIL (INCLUDE
OIL, NFS)
Cod, battered, fried W/ PEANUT OIL
Cod, steamed or poached
Cod, baked or broiled W/ CORN OIL (INCLUDE MAZ
OLA CORN OIL; MAZOLA OIL, NFS)
Cod, baked or broiled W/O FAT OR W/ NONSTICK S
PRAY (INCLUDE PAM...)
Cod, baked or broiled W/ VEGETABLE OIL, NFS (I
NCLUDE OIL, NFS)
Cod, baked or broiled W/ PEANUT OIL
Cod, breaded or battered, baked W/ FAT FREE MA
RGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE PROM
ISE ULTRA FAT FREE NONFAT MARGARINE)
Cod, breaded or battered, baked W/O FAT OR W/
NONSTICK SPRAY (INCLUDE PAM...)
Fish, NS as to type, raw
Fish, NS as to type, breaded or battered, bake
d
Fish, NS as to type, floured or breaded, fried
Fish, NS as to type, floured or breaded, fried
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, floured or breaded, fried
W/ SOYBEAN OIL
Fish, NS as to type, battered, fried
Fish, batter-dipped or fish cake, with vegetab
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking
method
Fish, NS as to type, baked or broiled
Fish, NS as to type, baked or broiled W/ BUTTE
R, NFS
Fish, NS as to type, baked or broiled W/ VEGET
ABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, baked or broiled W/ CORN
OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
Cod,Pacific,raw
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
(26100150) POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
907.20 80.00 104.38
45.74
45. 74
48.20 100.00 47.80
45. 04
45. 04
45.
45.
60.
60.
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
( grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
HABITAT=65.57% Estuarine, 34.43% Marine
26305110 0
26305120 0
26305120 101036
26305120 202233
26305160 0
27150020 0
27150020 100802
27150030 0
27150130 0
27151040 0
Crab, cooked, NS as to cooking method
Crab, baked or broiled
Crab, baked or broiled W/O FAT
Crab, baked or broiled W/ OLIVE OIL
Crab, hard shell, steamed
Crab, deviled
Crab, deviled W/ BUTTER, NFS
Crab imperial
Seafood newburg
Crabs in tomato-based sauce, Puerto Rican styl
e (mixture) (Salmorejo de jueyes)
Crab cake
Flounder with crab stuffing
Shrimp with crab stuffing
Gumbo with rice (New Orleans type with shellfi
sh, pork, and/or poultry, tomatoes, okra, rice
27464000 100414
Crab s
Crab
SE)
Crab s
Gumbo,
h, por
Gumbo,
h, por
TIER,
Crab c
Crab s
Crab s
Crab s
Crab s
Taco w
de jue
Macaro
Macaro
Macaro
NNAISE
NONFAT
P FREE
Macaro
alad
alad W/
alad W/ REAL MAYONNAISE
no rice (New Orleans type with shellfis
k, and/or poultry, tomatoes, okra)
no rice (New Orleans type with shellfis 15140
k, and/or poultry, tomatoes, okra) W/ BU
NFS
ake sandwich, on bun
oup, NS as to tomato-base or cream style
oup, tomato-base
oup, prepared with milk
oup, prepared with milk W/ 1% MILK
•ith crab meat, Puerto Rican style (Taco
ye)
ni salad with crab meat
ni salad with crab meat W/ SOUR CREAM
ni salad with crab meat W/ FAT FREE MAYO
-TYPE SALAD DRESSING (INCLUDE KRAFT FREE
MAYONNAISE DRESSING; KRAFT MIRACLE WHI
NONFAT DRESSING...)
ni salad with crab meat W/ REAL MAYONNAI 15140
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,
CRAB,BLUE,
CRAB,BLUE,
CRAB,BLUE,
CRAB,BLUE,
CRAB,BLUE,
CKD,MOIST HEAT
CKD,MOIST HEAT
CKD,MOIST HEAT
CKD,MOIST HEAT
CKD,MOIST HEAT
CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
100.00 100.00
226.80 100.00
226.80 100.00
226.80 100.00
100.00 100.00
453.60 95.00
453.60
453.60
ion. A-61
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
SPECIES=Crab (24) HABITAT=65.57% Estuarine, 34.43% Marine (continued)
sava pie stuffed with crab meat, Puerto Ric 15140
style (Empanada de jueyes)
b, soft shell, floured or breaded, fried
hrooms, stuffed W/ CRABMEAT AND W/ BUTTER,
, stuffed W/ CRABMEAT
oup W/ SHRIMP AND CRAB MEAT
ned
ouffle
alad
alad W/ REAL MAYONNAISE
arden salad with seafood, vegetables
tomato and carrots, no dressing
arden salad with seafood, tomato and/
s, other vegetables, no dressing
arden salad with seafood, tomato and/
s, other vegetables, no dressing W/ A
15140N
15140N
15141
15141
15141
15141
15141
15141
15141
15141
15141
o or tostada with fish, lettuce, tomato, sa 15141
15141
CRAB,BLUE,CKD,MOIST HEAT
(26305110) CRAB,BLUE,CKD,MOIST HEAT
(26305160) CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE,CND
CRAB,BLUE, CND
CRAB,BLUE,CND
CRAB,BLUE,CND
34 .71 65.00
233.04 100.00
100.00 100.00
44.96 94.00
100.00 100.00
100.00 100.00
15.00 100.00
25. 00
21.00
25.00 133.33
25.00 10.64
25. 00
25.00
25. 00
SPECIES=Crayfish (26)
HABITAT=Freshwater
HABITAT=Estuarine
26111110 0 Croaker, cooked, NS as to cooking method 15020
26111130 0 Croaker, breaded or battered, baked 15020
26111140 0 Croaker, floured or breaded, fried 15020
26111140 100455 Croaker, floured or breaded, fried W/ VE6ETABL 15020
E OIL, NFS (INCLUDE OIL, NFS)
1 Ib raw,dressed croaker ylds 268g after ckg w/add 715.25
CROAKER,ATLANTIC,RAW 1,171.58
CROAKER,ATLANTIC,RAW 705.45
CROAKER,ATLANTIC,RAW 705.45
umption. A-O.Z
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
101027
201441
201442
Croaker, floured or breaded, fried W/ SOYBEAN 15020
OIL (INCLUDE WESSON OIL, NFS...)
Croaker, floured or breaded, fried W/ PEANUT O 15020
IL
Croaker, steamed or poached 15020
Fish a la Creole, Puerto Rican style (Pescado 15020
frito con mojo)
Croaker, baked or broiled 15020
Croaker, baked or broiled W/ CORN OIL (INCLUDE 15020
MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN
OIL...)
Croaker, baked or broiled W/ VEGETABLE OIL, NF 15020
S (INCLUDE OIL, NFS)
Croaker, baked or broiled W/ OLIVE OIL 15020
SPECIES=Eel (33)
HABITAT=Estuarine
CROAKER,ATLANTIC,RAW
CROAKER,ATLANTIC,RAW
CROAKER,ATLANTIC,RAW
CROAKER,ATLANTIC,RAW
705.45
705.45
Need 2 Ibs raw croaker in recipe;42%refuse factor.
Need 2 Ibs raw croaker in recipe;42%refuse factor.
HABITAT=Estuarine
EEL,MXD SP,RAW
EEL,MXD SP,RAW
EEL,MXD SP,RAW
SPECIES=Fish (35)
72308000 0
Fish stick, patty, or fillet, NS as to type, c 15027
ooked, NS as to cooking method
Fish stick, patty, or fillet, NS as to type, b 15027
aked or broiled
Fish stick, patty, or fillet, NS as to type, b 15027
readed or battered, baked
Fish, breaded, or fish sticks, with pasta, veg 15027N
etable and dessert (frozen meal)
Fish sauce (bagoong) 6179P
Beef and rice noodle soup, Oriental style (Vie 6179P
tnamese Pho Bo)
Dark-green leafy vegetable soup with meat, Ori 6179P
ental style
HABITAT=Unknown
FISH PORTIONS S STK,FRZ,REHTD
FISH PORTIONS S STK,FRZ,REHTD
FISH PORTIONS S STK,FRZ,REHTD
(26100230) FISH PORTIONS S STK,FRZ,REHTD
SAUCE,FISH,RTS
100.00 100.00 100.00 25.00 133.33
100.00 100.00 100.00 25.00 133.33
100.00 100.00 100.00 25.00 133.33
18.20 100.00 18.20 25.00 24.27
SPECIES=Flatfish
HABITAT=89.62% Estuarine, 10.38% Marine
Fish, NS as to type, raw 15028 FLATFISH,RAW
Fish, NS as to type, breaded or battered, bake 15028 FLATFISH,RAW
d
Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW
Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
14. 52
14.52
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SPECIES=Flatfish
26100140 100854
26100110 0
Fish, NS as to type, floured or b
W/ SOYBEAN OIL
Fish, NS as to type, battered, fr
Fish timbale or mousse
Fish with tomato-based sauce (mix
Fish with tomato-based sauce
ER, NFS
Fish with tomato-based sauce
LA OIL
Fish with tomato-based sauce
Fish with tomato-based sauce
TABLE OIL, NFS (INCLUDE OIL, NFS)
Fish and vegetables (including ca
li, and/or dark-green leafy (no p
mato-based sauce (mixture)
Fish and vegetables (excluding ca
li, and dark- green leafy (no pot
to-based sauce (mixture)
Lau lau (pork and fish wrapped in
ach leaves)
Fish sandwich, on bun, with sprea
Fish sandwich, on bun, with sprea
AUCE
Fish sandwich, on bun, with sprea
EAD
Sushi, with vegetables and fish
Fish, batter-dipped or fish cake,
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS a
method
Fish, NS as to type, baked or bro
Fish, NS as to type, baked or bro
R, NFS
Fish, NS as to type, baked or bro
ABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, baked or bro
OIL (INCLUDE MAZOLA CORN OIL; MAZ
ture)
ture) W/ BUTT
ture) W/O FAT
ture) W/ VE6E
d W/ TARTAR S
d REMOVED SPR 15028
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
iled
iled W/ BUTTE
iled W/ VE6ET
HABITAT=89.62% Estuarine, 10.38
FLATFISH,RAW
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
RAW
RAW
RAW
RAW
FLATFISH,RAW
FLATFISH,
FLATFISH,
RAW
RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
(26100150) FLATFISH,RAW
FLATFISH (FLOUNDER S SOLE SP),CKD,DRY HEAT
FLATFISH (FLOUNDER S SOLE SP),CKD,DRY HEAT
Marine --
1,086.45
SPECIES=Flounder (38) HABITAT=Estuarine
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Recipe
Food
Code
Mod
code
Ingredient
Food Name
Code
ICK SPRAY (INCLUDE PAM...)
26115120
26115120
26115120
26115120
26115130
26115130
26115130
26115130
26115140
26115140
26115140
26115140
26115140
26115140
26115150
26115150
26115160
26115190
27250250
28150220
28150370
26117110
26117120
26117120
26117120
26117120
200314
200995
201280
201381
0
100680
101015
202708
0
100244
100459
100824
100907
101072
0
201594
0
0
0
0
0
0
0
100291
100596
201554
Flounder, baked or broiled W/ CORN OIL
Flounder, baked or broiled W/ VEGETABLE OIL, N
FS (INCLUDE OIL, NFS)
Flounder, baked or broiled W/ OLIVE OIL
Flounder, baked or broiled W/ BUTTER, NFS
Flounder, breaded or battered, baked
Flounder, breaded or battered, baked W/ OLIVE
OIL
Flounder, breaded or battered, baked W/ VEGETA
BLE OIL, NFS (INCLUDE OIL, NFS)
Flounder, breaded or battered, baked W/O FAT O
R W/ NONSTICK SPRAY (INCLUDE PAM...)
Flounder, floured or breaded, fried
Flounder, floured or breaded, fried W/ CORN OI
L (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)
Flounder, floured or breaded, fried W/ OLIVE O
IL
Flounder, floured or breaded, fried W/ VEGETAB
LE OIL, NFS (INCLUDE OIL, NFS)
Flounder, floured or breaded, fried W/ SOYBEAN
OIL
Flounder, floured or breaded, fried W/ BACON G
REASE
Flounder, battered, fried
Flounder, battered, fried W/ VEGETABLE OIL, NF
S (INCLUDE OIL, NFS)
Flounder, steamed or poached
Flounder, smoked
Flounder with crab stuffing
Flounder with chopped broccoli (diet frozen me
al)
Flounder in cream sauce with potatoes, carrots
(diet frozen meal)
SPECIES=Ha
Haddock, cooked, NS as to cooking method
Haddock, baked or broiled
Haddock, baked or broiled W/ MARGARINE-LIKE SP
READ, TUB, SALTED (INCLUDE I CAN'T BELIEVE IT'
S NOT BUTTER. . . . )
Haddock, baked or broiled W/O FAT OR W/ NONSTI
CK SPRAY (INCLUDE PAM...)
Haddock, baked or broiled W/ VEGETABLE OIL, NF
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028N
ddock (41)
15033
15033
15033
15033
15033
Ingredient
Name
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
FLAT FISH, RAW
(26115160) FLATFISH, RAW
HAB ITAT=Mar' ine
HADDOCK, RAW
HADDOCK, RAW
HADDOCK, RAW
HADDOCK, RAW
HADDOCK, RAW
Weight
(grams)
970
970
970
972
1, 171
1,167
1,168
1,086
1,086
1, 086
1, 086
1, 086
1, 086
1, 086
133
133
100
100
1,445
326
279
972
972
973
944
972
.95
. 95
.70
.08
.58
.45
.20
.45
.45
.45
.45
.45
.45
.45
.00
.00
.00
.50
.40
.21
.48
.95
. 95
.38
.75
.00
Fish
Weight
( grams
907.
907 .
907 .
907.
907 .
907.
907.
907.
907.
907 .
907 .
907 .
907 .
907 .
100.
100.
100
100.
907.
113.
85.
907.
907 .
907.
907 .
907 .
)
20
20
20
20
20
20
20
20
20
20
20
20
20
20
00
00
00
00
20
40
20
20
20
20
20
20
%
Yie
80
80
80
80
80
80
80
80
88
88
88
88
88
88
88
88
80
41
80
100
100
80
80
80
80
80
Id
.00
. 00
. 00
.00
. 00
. 00
.00
. 00
.00
. 00
. 00
. 00
. 00
. 00
. 00
.00
00
. 40
.00
. 00
. 00
.00
. 00
. 00
. 00
. 00
C GUI
116.
116.
116.
116.
96.
97.
97.
104.
94.
94.
9 4 .
94.
9 4 .
94.
85.
85.
125.
240.
78.
34.
38.
116.
116.
116.
120.
116.
% mo i s t .
Loss
due to
process .
continued)
79
7 9
82
66
7 9
13
07
38
89
8 9
89
89
89
89
44
44
00
34
46
76
11 21.00
55
55
50
03
67
% of
Uncooked
Fish
in Re
116.
116.
116.
116.
96.
97.
97.
104.
94.
94.
9 4 .
94.
9 4 .
94.
85.
85.
125.
240.
78.
34.
48.
116.
116.
116.
120.
116.
cipe
79
7 9
82
66
7 9
13
07
38
89
89
89
89
89
89
44
44
00
34
46
76
24
55
55
50
03
67
umption. A~O J
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
SPECIES=Haddock (41) HABITAT=Marine
S (INCLUDE OIL, NFS)
Haddock, baked or broiled W/ BUTTER, NFS
Haddock, baked or broiled W/ CORN OIL (INCLUDE
MAZOLA CORN OIL; MAZOLA OIL, NFS...)
26117120 203383 Haddock, baked or broiled W/ MARGARINE-LIKE SP 15033
READ, LIQUID, SALTED (INCLUDE PARKAY SQUEEZE S
PREAD...)
Haddock, breaded or battered, baked
Haddock, breaded or battered, baked W/O FAT
Haddock, breaded or battered, baked W/ BUTTER,
0 Haddock, floured or breaded, fried
100866 Haddock, floured or breaded, fried W/ VE6ETABL
E OIL, NFS (INCLUDE OIL, NFS)
Haddock, battered, fried
Haddock, battered, fried W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Haddock, steamed or poached
Haddock with chopped spinach (diet frozen meal
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
Recipe
Weight
(grams)
Fish
Weight
(grams)
SPECIES=Halibut (43) HABITAT=Marine
Fish, NS as to type, steamed
Bouillabaisse
Sushi, NFS
Turbot with vegetable (diet frozen meal)
HALIBUT,ATLANT1CSPACIFIC,RAW
HALIBUT,ATLANT1CSPACIFIC,RAW
HALIBUT,ATLANT1CSPACIFIC,RAW
HALIBUT,GREENLAND,RAW
SPECIES=Herring (44)
HABITAT=Estuarine
26119120 202972
26119120 203215
26119100 0
26119140 0
26139170 0
26119110 0
26119160 0
26119180 0
26119170 0
Her
Her
Her
S (
Her
Her
Her
Her
Sar
Her
Her
Her
Her
ring, baked or broiled
ring, baked or broiled W/ OLIVE OIL
ring, baked or broiled W/ VEGETABLE OIL,
INCLUDE OIL, NFS)
ring, baked or broiled W/O FAT
ring, baked or broiled W/ CORN OIL
ring, raw
ring, floured or breaded, fried
dines, dried
ring, cooked, NS as to cooking method
ring, pickled, in cream sauce
ring, pickled
ring, dried, salted
1 Ib raw,dressed herring ylds 231g after ckg w/add
1 Ib raw,dressed herring ylds 231g after ckg w/add
HERRING,ATLANTIC,RAW
HERRING,ATLANTIC,RAW
sardine
HERRING,ATLANTIC,PICKLED
HERRING,ATLANTIC,PICKLED
HERRING,ATLANTIC,PICKLED
HERRING,ATLANT1C,KIPPERED
693.00 71.10
693.00 71.10
100.00 100.00
607.80 79.20
100.00 100.00
100.00 100.00
907.20 100.00
100.00 100.00
100.00 54.00
ion. A-66
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
% moist. % of
Recipe Fish Loss Uncooked
Weight Weight % due to Fish
(grams) (grams) Yield C_GUI process, in Recipe
HERRING,ATLANTIC,KIPPERED
Sardines,end
(26139190) Sardines,end
SPECIES=Lobster (47)
ter, floured or breaded, fried
llabaisse
ter Creole, Puerto Rican style (Langosta
.riolla)
ood paella, Puerto Rican style (Paella a
rinera)
ter, cooked, NS as to cooking method
ter, baked or broiled
ter, without shell, steamed or boiled
ter, battered, fried
ter, steamed or boiled
ter, canned
ter newburg
ter with butter sauce (mixture)
ood newburg
ter with bread stuffing, baked
ter salad
ood salad
ood salad W/ REAL MAYONNAISE
ood newburg with rice, vegetable (frozen
ter bisque
ter bisque W/ SKIM MILK
ter gumbo
15147
15147
a 15147
1 15147
15148
15148
15148
15148
15148
15148
15148
15148
15148
15148
15148
15148
15148
m 15148
HABITAT=Marine
LOBSTER,NORTHERN,RAW
LOBSTER,NORTHERN,RAW
LOBSTER,NORTHERN,RAW
LOBSTER,NORTHERN,RAW
100.84
235.59
100.84
133.00
100.84
100.84
929.58
187.56
929.58
330.76
1,431.50
529.77
530.77
296.68
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
26121100 0
26121110 0
26121120 0
26121120 100145
26121120 203649
26121120 203744
26121140 0
26121160 0
26121180 0
27250300 0
26121100 0
26121110 0
Mac
Mac
Mac
Mac
Mac
Mac
Mac
Mac
Mac
Mac
Mac
Mac
NS as to cooking method
kerel, baked or broiled
kerel, baked or broiled W/ CORN OIL
kerel, baked or broiled W/ BUTTER, NFS
kerel, baked or broiled W/ OLIVE OIL
kerel, floured or breaded, fried
kerel, pickled
kerel, canned
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,ATLANTIC,RAW
MACKEREL,JACK,CND,DRND
MACKEREL,JACK,CND,DRND
MACKEREL,PACIFICSJACK,MXD SP,RAW
MACKEREL,PACIFICSJACK,MXD SP,RAW
ion. A-67
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
SPECIES=Mackerel (49)
HABITAT=Marine
Recipe
Weight
(grams)
Fish
Weight
(grams)
baked o
baked o
baked o
baked o
floured
raw
cooked,
baked o
baked o
baked o
baked o
floured
smoked
salted
dried
broiled
broiled W/ CORN OIL
r broiled W/ BUTTER, NFS
broiled W/ OLIVE OIL
or breaded, fried
NS as to cooking method
broiled
broiled W/ CORN OIL
broiled W/ BUTTER, NFS
r broiled W/ OLIVE OIL
or breaded, fried
SPECIES=Mullet (52)
26123100 0 Mullet, raw
26123140 100501 Mullet, floured or breaded, fried W/
OIL, NFS (INCLUDE OIL, NFS)
Mullet, steamed or poached
Mullet, floured or breaded, fried
26123140 100806 Mullet, floured or breaded, fried W/ CANOLA,
OYBEAN, AND SUNFLOWER OIL
Mullet, baked or broiled
Mullet, cooked, NS as to cooking method
15055
VEGETABLE 15055
26313100 0 Mussels, raw
26313110 0 Mussels, cooked, NS a
26313110 100863 Mussels, cooked, NS a
NOLA OIL
26313110 203495 Mussels, cooked, NS as to cooking method W/ BU 15164
TIER, NFS
Mussels, steamed or poached
Mussels with tomato-based sauce (mixture)
Bouillabaisse
MACKEREL,PACIFICSJACK,MXD SP,RAW
MACKEREL,PACIFICSJACK,MXD SP,RAW
MACKEREL,PACIFICSJACK,MXD SP,RAW
MACKEREL,PACIFICSJACK,MXD SP,RAW
MACKEREL,PACIFICSJACK,MXD SP,RAW
MACKEREL,SPANISH,RAW
MACKEREL,SPANISH,RAW
MACKEREL,SPANISH,RAW
MACKEREL,SPANISH,RAW
MACKEREL,SPANISH,RAW
MACKEREL,SPANISH,RAW
MACKEREL,SPANISH,RAW
MACKEREL,PACIFIC SJACK,MXD SP,CKD,DRY HEAT
FISH,MACKEREL,SALTED
FISH,MACKEREL,SALTED
HABITAT=Estuarine
.55 80.00
.55 80.00
.55 80.00
.55 80.00
.55 88.00
.00 100.00
.55 80.00
.55 80.00
.55 80.00
.55 80.00
.55 80.00
88. 00
00 100.00
00 100.00
00 100.00
> .55
MULLET,STRIPED,RAW
MULLET,STRIPED,RAW
MULLET,STRIPED,RAW
Need gwd for 1 Ib raw ylds x; recipe calls for 2 1
Need gwd for 1 Ib raw ylds x; recipe calls for 2 1
SPECIES=Mussels (53)
HABITAT=Marine
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
MUSSEL,BLUE,RAW
453.60 80.90 115.61
HABITAT=Marine
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
ion. A-68
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food Mod Ingredient Ingredient
Code code Food Name Code Name
qpFrTFq-nr^an Porr-h 1 ^A\ Hfl RT Tfl T-Ma ri n P
Recipe
Weight
(grams)
Fish
Weight
( grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
perch, baked or broiled W/ BUTTER, NFS
perch, baked or broiled W/O FAT OR W/ NO
: SPRAY (INCLUDE PAM...)
perch, baked or broiled W/ OLIVE OIL
perch, breaded or battered, baked
perch, floured or breaded, fried
perch, floured or breaded, fried W/ VEGE
OIL, NFS (INCLUDE OIL, NFS)
perch, battered, fried
perch, steamed or poached
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
SPECIES=Octopus (55) HABITAT=Marine
Octopus, cooked, NS as to cooking method
Octopus, steamed
Octopus, dried
Octopus, smoked
(Ensalada de 15166
15230
-- SPECIES=Oyster (59)
HABITAT=Estuarine
raw
cooked, NS as to cooking method
baked or broiled
steamed
floured or breaded, fried
battered, fried
smoked
ritter
rs Rockefeller
, no rice (New Orleans type with shellfis
rk, and/or poultry, tomatoes, okra)
, no rice (New Orleans type with shellfis
rk, and/or poultry, tomatoes, okra) W/ BU
NFS
r stew
r stew W/ SKIM MILK
r stew W/ WHOLE MILK
r stew W/ WHOLE MILK AND W/ MARGARINE, NF
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
OYSTER,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
EASTERN,
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
WILD,RAW
OYSTER,EASTERN,WILD,RAW
100.00 100.00
504.00 80.00
226.80 100.00
100.00 80.00
907.20
680.40
100.00
ion. A-69
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
( grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
58128210 0 Dressing with oysters
32105020 100663 Egg omelet or scrambled egg,
ERS
26315180 0 Oysters, canned
27150200 0 Oyster sauce (white sauce-based)
OYSTER,EASTERN,CND
OYSTER,EASTERN,CND
SPECIES=Perch (60)
Perch, floured or breaded, fried
Perch, floured or breaded, fried W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS)
Perch, floured or breaded, fried W/ CORN OIL (
INCLUDE MAZOLA OIL, NFS; MAZOLA CORN OIL)
Perch, floured or breaded, fried W/ OLIVE OIL
Perch, floured or breaded, fried W/ CANOLA OIL
Perch, cooked, NS as to cooking method
Perch, baked or broiled
Perch, baked or broiled W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Perch, baked or broiled W/ CORN OIL (INCLUDE M
AZOLA CORN OIL; MAZOLA OIL, NFS)
Perch, baked or broiled W/ OLIVE OIL
Perch, baked or broiled W/O FAT
Perch, baked or broiled W/ BUTTER, NFS
Perch, breaded or battered, baked
Perch, breaded or battered, baked W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS)
Perch, breaded or battered, baked W/O FAT
Perch, battered, fried
Perch, battered, fried W/ CANOLA OIL
Perch, battered, fried W/ SOYBEAN OIL (INCLUDE
WESSON SOYBEAN OIL...)
Perch, steamed or poached
Seafood stew with potatoes and vegetables (exc
luding carrots, broccoli, and dark-green leafy
), tomato-base sauce
Seafood stew with potatoes and vegetables (inc
luding carrots, broccoli, and/or dark-green le
afy), tomato-base sauce
Need gram wt.descr for 1 Ib raw ylds.
Need gram wt.descr for 1 Ib raw ylds.
Need gram wt.descr for 1 Ib raw ylds.
Need grm wt.descr.for 1 Ib raw ylds..
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
SPECIES=Pike (63)
HABITAT=Freshwater
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
ion. A-70
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
HABITAT=Freshwater
26129120 201172 Pike, baked or broiled W/ VEGETABLE OIL, NFS
INCLUDE OIL, NFS)
26129140 0 Pike, floured or breaded, fried
Pike, battered, fried
Pike, steamed or poached
Gefilte fish
SPECIES=Pollock (64)
26100250 0
28152030 0
Fish stick, patty, or fillet, NS as to type, f
loured or breaded, fried
Fish stick, patty, or fillet, NS as to type, f
loured or breaded, fried W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Fish stick, patty, or fillet, NS as to type, b
attered, fried
Kamaboko (Japanese fish cake)
Fish cake (Kamaboko) tempura
Seafood restructured
Fish parmesan (frozen meal)
Fish and chips with vegetable, potatoes, tomat
oes (frozen meal)
Seafood newburg with rice, vegetable (frozen m
eal)
Somen salad
Crab salad made with imitation crab
Crab salad made with imitation crab W/ REAL MA
YONNAISE
Crab salad made with imitation crab W/ FAT FRE
E MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAF
T FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRAC
LE WHIP FREE NONFAT DRESSING...)
Crab salad made with imitation crab W/ LOW CAL
ORIE OR DIET MAYONNAISE
Fish sandwich, on bun, with spread W/ RESTRUCT
URED SEAFOOD
Puffs, fried, crab meat and cream cheese fille
d
Macaroni salad with crab meat W/ IMITATION CRA
B
Pasta salad with meat (macaroni or noodles, ve
getables, meat, dressing) W/ RESTRUCTURED SEAF
ODD (INCLUDE IMITATION CRAB MEAT) AND W/ LOW C
ALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYO
NNAISE)
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
PIKE,NORTHERN,RAW
HABITAT=Marine
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
(27250520) POLLOCK,ATLANTIC,RAW
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
1,086.45 907.20 88.00 94.89
133.00 100.00 88.00 85.44
100.00 100.00 79.00 126.58
6,161.70 2,268.00 100.00 36.81
100.00 88.00 85.44
100.00 100.00 67.57
453.60 95.00 63.47
100.00 100.00 67.57
680.40 80.00 50.39
100.00 93.80 41.68
153.24 100.00 42.47
38 .92 94.50 27.71
110.68 76.00 16.31
63.85 100.00 8. 57
99.04 100.00 10.33
umption. A-/ 1
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
( grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
Pompano, cooked, NS as to cooking method
Pompano, baked or broiled
Pompano, baked or broiled W/ BUTTER, NFS
Pompano, baked or broiled W/ CORN OIL (INCLUDE
MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN
OIL...)
Pompano, baked or broiled W/ VEGETABLE OIL, NF
S (INCLUDE OIL, NFS)
Pompano, floured or breaded, fried
Pompano, floured or breaded, fried W/ CORN OIL
(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE
SSON CORN OIL)
Pompano, raw
Pompano, battered, fried
Pompano, steamed or poached
Pompano, smoked
Bouillabaisse
Need grm wt.descr for 1 Ib raw ylds.
Need grm wt.descr.for 1 Ib raw ylds.
Need grm wt.descr.for 1 Ib raw ylds.
Need grm wt.descr.for 1 Ib raw ylds.
Need grm wt.descr.for 1 Ib raw ylds..;recipe calls 671.55
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
HABITAT=Marine
VEGETABLE OIL, NFS
Porgy, baked or broiled
Porgy, baked or broiled W/
(INCLUDE OIL, NFS)
Porgy, baked or broiled W/ CORN OIL (INCLUDE M
AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O
IL)
Porgy, baked or broiled W/ OLIVE OIL
Porgy, baked or broiled W/O FAT OR W/ NONSTICK
SPRAY (INCLUDE PAM...)
Porgy, baked or broiled W/ BUTTER, NFS
Porgy, floured or breaded, fried
Porgy, floured or breaded, fried W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS)
Porgy, floured or breaded, fried W/ CANOLA, SO
YBEAN AND SUNFLOWER OIL
Need grm wt.descr.for 1 Ib raw ylds..;recipe calls 589.95
RAW
RAW
RAW
RAW
;recipe calls
;recipe calls
;recipe calls
.45
.45
ion. A-72
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
HABITAT=Marine
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
HABITAT=Marine
Ray, floured or breaded, fried
Need gwd for 1 Ib raw yields x;recipe calls for 2
Ray,raw
Ray,raw
Ray,raw
SPECIES=Rockfish (72) HABITAT=Estuarine
28150610
26100110
Fish, NS as to type, raw
Fish, NS as to type, breaded or battered,
d
Fish, NS as to type, floured or breaded,
Fish, NS as to type, floured or breaded,
W/ SOYBEAN OIL
Fish, NS as to type, battered, fried
Fish, NS as to type, floured or breaded,
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, batter-dipped or fish cake, with ve
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to coo
method
Fish, NS as to type, baked or broiled
Fish, NS as to type, baked or broiled W/
R, NFS
Fish, NS as to type, baked or broiled W/
ABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, baked or broiled W/
OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL,
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
rockfish, pacific, mixed species, raw
(26100150) ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
SPECIES=Roe
ROE,MXD SP,RAW
ROE,MXD SP,RAW
SEA URCHIN,ROE
HABITAT=Marine
- / J
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
Fish, NS as to type, smoked
Salmon, smoked
Salmon, canned
Salmon cake or patty
Salmon cake or patty W/ CANOLA OIL
Salmon cake or patty W/ SUNFLOWER OIL
Salmon cake or patty W/ VEGETABLE OIL, NFS (IN
CLUDE OIL, NFS)
Salmon cake or patty W/ CANOLA, SOYBEAN, AND S 15080
UNFLOWER OIL
Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080
ESSON SOYBEAN OIL...)
Salmon salad 15080
Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15080
SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NON
FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR
EE NONFAT DRESSING..)
Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15080
G, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND
OIL
Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL
AND VINEGAR)
Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE
STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...
SALMON,CHINOOK,SMOKED
SALMON,CHINOOK,SMOKED
SALMON,CHUM,CND,DRND W/BONE
SALMON,CHUM,CND,DRND W/BONE
SALMON,CHUM,CND,DRND W/BONE
SALMON,CHUM,CND,DRND W/BONE
SALMON,CHUM,CND,DRND W/BONE
VEGETABLE OIL, NFS
BUTTER, NFS
Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSINt
(INCLUDE MIRACLE WHIP)
Salmon, raw
Salmon, baked or broiled
Salmon, baked or broiled W/
(INCLUDE OIL, NFS)
Salmon, baked or broiled W/
Salmon, baked or broiled W/ OLIVE OIL
Salmon, baked or broiled W/O FAT OR W/
K SPRAY (INCLUDE PAM...)
Salmon, baked or broiled W/ BACON GREASE
Salmon, baked or broiled W/ CORN OIL (INCLUDE
MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN
OIL...)
Salmon, baked or broiled W/ MARGARINE-LIKE SPR
BAD, TUB, SALTED (INCLUDE SHEDD'S SPREAD COUNT
RY CROCK, PARKAY...)
Salmon, floured or breaded, fried
Salmon, floured or breaded, fried W/
OIL, NFS (INCLUDE OIL, NFS)
VEGETABLE
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumpti
ion. A-74
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food
Code
Mod
code Food Name
Ingredient
Code
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
( grams)
% mo i s t .
Loss
% due to
Yield C GUI process.
% of
Uncooked
Fish
in Recipe
Salmon, floured or breaded, fried W/ SOYBEAN O
IL (INCLUDE WESSON SOYBEAN OIL...)
Salmon, floured or breaded, fried W/ CANOLA, S
OYBEAN, AND SUNFLOWER OIL
Salmon, battered, fried
Salmon, steamed or poached
Salmon, dried
Egg omelet or scrambled egg, with fish
Fish, NS as to type, canned
Salmon, canned
Salmon loaf
Salmon loaf W/O FAT
Stewed salmon, Puerto Rican style (Salmon guis
ado)
Salmon salad 15084
Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15084
SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NON
FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR
EE NONFAT DRESSING..)
Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15084
G, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND
OIL
Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL
AND VINEGAR)
Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE
STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...
27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15084
(INCLUDE MIRACLE WHIP)
27450310 0 Lomi salmon
28355350 0 Salmon soup, cream style
32105020 100563 Egg omelet or scrambled egg, with fish W/
ER, NFS
26100180 0 Fish, NS as to type, canned
Salmon, canned
Salmon, cooked, NS as to cooking method
0
SALMON,PINK,RAW
SALMON,PINK,RAW
SALMON,PINK,RAW
Need gwd for 1 Tbsp;recipe calls for 1 Tbsp.
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
SALMON,PINK,CND,W/BONE SLIQ
SPECIES=Sardine (77) HABITAT=Marine
Sardines, cooked
Sardines, canned in oil
Sardine sandwich, with lettuce and spread
27250610 100389 Tuna noodle casserole with cream or white sauc
e W/ TUNA AND SARDINES
27150350 0 Sardines with tomato-based sauce (mixture)
SARDINE,ATLANT1C,CND,OIL,DRND W/BONE
SARDINE,ATLANT1C,CND,OIL,DRND W/BONE
SARDINE,ATLANT1C,CND,OIL,DRND W/BONE
(26139180) SARDINE,ATLANTIC,CND,OIL,DRND W/BONE
SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE
ion. A-75
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
Hops, cooked, NS as to cooking method
Hops, baked or broiled
Hops, baked or broiled W/ VEGETABLE OIL, N
(INCLUDE OIL, NFS)
Hops, baked or broiled W/ BUTTER, NFS
Hops, baked or broiled W/O FAT OR W/ NONST
SPRAY (INCLUDE PAM...)
Hops, steamed or boiled
Hops, floured or breaded, fried
Hops, floured or breaded, fried W/ CORN OI
Hops, battered, fried
llfish mixture and noodles, tomato-based sa
(mixture)
illabaisse
Hops with potatoes, vegetable (frozen meal
Seafood platter with fish cake, fish fillet, s 15172N
callops, shrimp, potatoes (frozen meal)
Scallops with cheese sauce (mixture) 90240
Scallops and noodles with cheese sauce (mixtur 90240
HABITAT=0.58% Estuarine, 99.42% Marine
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
Need gwd for 1 C;recipe calls for 1 C
SCALLOPS,STEAMED
80.
.60
.90
12.69
120.
453.
49.
00
00
41.
11.
Sea bass, pickled (Mero en escabeche)
Sea bass, baked or broiled
Sea bass, baked or broiled W/ BUTTER, NFS
Sea bass, baked or broiled W/ CORN OIL
Sea bass, baked or broiled W/ VEGETABLE OIL, N
FS (INCLUDE OIL, NFS)
Sea bass, baked or broiled W/ BUTTER, STICK, U
NSALTED
Sea bass, baked or broiled W/O FAT OR W/ NON-S
TICK SPRAY (INCLUDE PAM...)
Sea bass, cooked, NS as to cooking method
Sea bass, floured or breaded, fried
Sea bass, floured or breaded, fried W/ VEGETAB
LE OIL, NFS (INCLUDE OIL, NFS)
(82) HABITAT=Marine
Need gram wt.descr.for 1 slice=..;recipe calls for
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
1,362.00 91.50 70.96
780.20 76.90 120.08
780.20 76.90 120.06
780.20 76.90 120.22
780.20 76.90 120.22
umption. A-/O
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
HABITAT=Marine
Sea bass, breaded or battered, baked 15091
Sea bass, floured or breaded, fried W/ PEANUT 15091
OIL
Sea bass, floured or breaded, fried W/ CANOLA 15091
OIL
Sea bass, steamed or poached 15091
SEA BASS,MXD SP,RAW
SEA BASS,MXD SP,RAW
SPECIES=Seafood (83) HABITAT=Unknown
CRAB,ALASKA KING,IMITN,FROM SURIMI
CRAB,ALASKA KING,IMITN,FROM SURIMI
CRAB,ALASKA KING,IMITN,FROM SURIMI
HABITAT=Estuarine
SPECIES=Shad (84)
15094
SHAD,AMERICAN,RAW
SPECIES=Shrimp (88)
HABITAT=Marine
HABITAT=Estuarine
Gumbo, no rice (N
h, pork, and/or p
Gumbo, no rice (N
h, pork, and/or p
TIER, NFS
Shrimp, cooked, N
Shrimp, baked or
baked or
ew Orleans type with shellfis
oultry, tomatoes, okra)
ew Orleans type with shellfis
oultry, tomatoes, okra) W/ BU
S as to cooking method
broiled
broiled W/ CORN OIL
broiled W/ PEANUT OIL
broiled W/ VEGETABLE OIL, NFS
)
broiled W/ BUTTER, NFS
broiled W/ SESAME OIL
broiled W/O FAT OR W/ NONSTIC
PAM...)
broiled W/ OLIVE OIL
Need gwd for 1 C;recipe calls for .5 C.
RECIPE SHEET
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
1,971.54
umption. J\-1 1
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
27450410 203621
Shrimp, steamed
Shrimp, floured
Shrimp, floured
/ CANOLA OIL
Shrimp, floured
/ CORN OIL
Shrimp, floured
/ VEGETABLE OIL
Shrimp, floured
/ SOYBEAN OIL
Shrimp teriyaki
(mixture)
Shrimp in garli
xture) (Camaron
Shrimp with era
Paella with sea
Bouillabaisse
Paella, NFS
Pork hash, Hawa
les (excluding
en leafy (no po
Shrimp and vege
coli, and/or da
soy-based sauce
Shrimp and vege
coli, and/or da
soy-based sauce
Shrimp and vege
coli, and/or da
soy-based sauce
Shrimp and vege
coli, and/or da
soy-based sauce
Shrimp and vege
coli, and dark-
-based sauce (m
Shellfish mixtu
rrots, broccoli
otatoes)), soy-
Shellfish mixtu
rrots, broccoli
toes)), soy-bas
Shellfish mixtu
rrots, broccoli
otatoes)), (mus
, breaded, or battered, fried W
, breaded, or battered, fried W
, NFS (INCLUDE OIL, NFS)
, breaded, or battered, fried W
style-ground pork, v
ts, broccoli, and da
s)), soy-based sauce
s (including carrots
een leafy (no potato
ture)
s (including carrots
een leafy (no potatc
ture) W/ CANOLA OIL
s (including carrots
een leafy (no potatc
ture) W/ OLIVE OIL
s (including carrots
een leafy (no potatc
ture) W/O FAT
s (excluding carrots
leafy (no potatoes)
d vegetables (including ca 15149
/or dark-green leafy (no p
sauce
vegetables (excluding ca 15149
dark-green leafy (no pota
Ingredient
Name
HABITAT=Estuarine
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
680.40 88.00
680.40 88.00
680.40 88.00
453.60 76.00
348 .00 78.70
14. 44
14. 44
ion. A-78
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
58155320 0
58148550 101089
Shellfish mixture and vegetables (excluding ca
rrots, broccoli, and dark-green leafy (no pota
toes)), (mushroom) soup (mixture)
Shrimp with potatoes, vegetable (frozen meal)
Seafood soup with potatoes and vegetables (inc
luding carrots, broccoli, and/or dark-green le
afy) W/ SHRIMP
Dumpling, steamed, filled with meat, poultry,
or seafood
Lo mein with shrimp
Paella, Valenciana style, with meat (Paella Va
lenciana)
Seafood paella, Puerto Rican style (Paella a 1
a marinera)
Fried rice, Puerto Rican style (arroz frito)
Pasta salad with meat (macaroni or noodles, ve
getables, meat, dressing) W/ TURKEY AND SHRIMP
, AND W/ REDUCED CALORIE OR DIET, CHOLESTEROL
FREE MAYONNAISE (INCLUDE KRAFT LIGHT)
Pasta salad with meat (macaroni or noodles, ve
getables, meat, dressing) W/ ALL SHRIMP AND W/
LIGHT SOUR CREAM
Pasta salad with meat (macaroni or noodles, ve
getables, meat, dressing) W/ ALL SHRIMP AND W/
LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD ORE
SSING (INCLUDE MIRACLE WHIP LIGHT)
Won ton soup W/ SHRIMP AND CRAB MEAT
Won ton soup W/ BEEF AND SHRIMP
Seafood platter with fish cake, fish fillet, s
callops, shrimp, potatoes (frozen meal)
Shrimp-egg patty (Torta de Cameron seco)
Seafood newburg
Shrimp and noodles with cheese sauce (mixture)
Shrimp and noodles with cheese sauce (mixture)
W/ OLIVE OIL
Seafood stew with potatoes and vegetables (exc
luding carrots, broccoli, and dark-green leafy
), tomato-base sauce
Seafood stew with potatoes and vegetables (inc
luding carrots, broccoli, and/or dark-green le
afy), tomato-base sauce
Shrimp and noodles in tomato-based sauce, with
vegetable and fruit dessert (diet frozen meal
15149
15149
15151
15151
15151
15151
15151
15151
Ingredient
Name
HABITAT=Estuarine
SHRIMP,MXD SP,RAW
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
DRIED SHRIMP-also flg3-recipe says 2-1/2 c=320 gm 898.94
SHRIMP,MXD SP,CKD,MOIST HEAT 929.58
SHRIMP,MXD SP,CKD,MOIST HEAT 1,215.40
SHRIMP,MXD SP,CKD,MOIST HEAT 1,213.60
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CKD,MOIST HEAT
21. 41
14. 14
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
% moist. % of
Recipe Fish Loss Uncooked
Weight Weight % due to Fish
(grams) (grams) Yield C_GUI process, in Recipe
Pizza with seafood, thin crust
Pizza with seafood, thick crust
Noodle soup, with fish ball, shrimp, and dark
green leafy vegetable
Shrimp dip, cream cheese base
Shrimp, dried
Shrimp, canned
Shrimp, curried
Shrimp cocktail (shrimp with cocktail sauce)
Shrimp with lobster sauce (mixture)
Sweet and sour shrimp
Shrimp scampi
Shrimp scampi W/ OLIVE OIL
Shrimp cake or patty
Shrimp cake or patty W/ CANOLA OIL
Seafood souffle
Shellfish mixture and noodles, tomato-based sa
uce (mixture)
Shrimp chow mein or chop suey with noodles
Shrimp Creole, with rice
Shrimp and pasta garden salad (shrimp, pasta s
alad, tomato and/or carrots, other vegetables)
, no dressing
Chow mein or chop suey, NS as to type of meat,
with noodles
Shrimp chow mein or chop suey, no noodles
Shrimp salad
Shrimp salad W/ FAT FREE MAYONNAISE-TYPE SALAD
DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAIS
E DRESSING; KRAFT MIRACLE WHIP FREE NONFAT ORE
SSING...)
Seafood salad
Seafood salad W/ REAL MAYONNAISE
Shrimp garden salad (shrimp, eggs, tomato and/
or carrots, other vegetables), no dressing
Shrimp garden salad (shrimp, eggs, vegetables
excluding tomato and carrots), no dressing
Fish, tofu, and vegetables, tempura, Hawaiian
style (mixture)
Seafood garden salad with seafood, vegetables
excluding tomato and carrots, no dressing
Seafood garden salad with seafood, tomato and/
or carrots, other vegetables, no dressing
Seafood garden salad with seafood, eggs, veget
ables excluding tomato and carrots, no dressin
15151
15151
15151
HABITAT=Estuarine
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
63.30 100.00 42.80 25.00 57.07
32.00 80.00 7.37 25.00 9.82
15.00 100.00 15.00 25.00 20.00
ion. A-80
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
( grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
28154010 0
Seafood garden salad with seafood, eggs, tomat 15152
o and/or carrots, other vegetables, no dressin
g
Shrimp Creole, no rice 15152
Shrimp chow mein with egg rolls, pepper orient 15152
al (frozen meal)
Shrimp Creole with rice, peppers (diet frozen 15152
meal)
Seafood newburg with rice, vegetable (frozen m 15152
eal)
Shrimp with rice, vegetable (frozen meal) 15152
Shrimp and clams in tomato-based sauce, with n 15152
oodles (frozen meal)
Shrimp and vegetables in sauce with noodles (d 15152
let frozen meal)
Shrimp soup, cream of, prepared with milk 15152
Shrimp gumbo 15152
Shrimp eggfooyung 15152
Shrimp egg foo yung W/O FAT 15152
Shrimp chips (tapioca base) 15152
Enchilada with seafood, tomato-based sauce 15152
Taco or tostada with fish, lettuce, tomato, sa 15152
Isa
Egg roll, with shrimp 15152
Dim sum, meat filled (egg roll-type) 15152
Stuffed shells, with fish and/or shellfish, wi 15152
th tomato sauce
Macaroni salad with shrimp 15152
Macaroni salad with shrimp W/ REAL MAYONNAISE 15152
Rice, fried, with shrimp 15152
Instant soup, noodle with egg, shrimp or chick 15152
en
Watercress broth with shrimp 15152
Shrimp soup, cream of, NS as to prepared with 6256P
milk or water
Shrimp soup, cream of, NS as to prepared with 6456P
milk or water
Shrimp soup, cream of, prepared with water 6456P
SPECIES=Smelts (91)
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SOUP,CRM OF SHRIMP,PREP W/H2O,COMM 597.50
SOUP,CRM OF SHRIMP,PREP W/H2O,COMM 100.00
HABITAT=50% Estuarine, 50% Marine
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
HABITAT=50% Estuarine, 50% Marine
SMELT, RAINBOW, RAW
SMELT, RAINBOW, RAW
SPECIES=Snails (92)
SPECIES=Snapper (93)
HABITAT=Marine
27151030 0 Marinated fish (Ceviche)
27350110 0 Bouillabaisse
27450710 101049 Fish and vegetables (excluding carrots, brocco 15101
li, and dark- green leafy (no potatoes)), toma
to-based sauce (mixture) W/ SNAPPER
58155320 0 Seafood paella, Puerto Rican style (Paella a 1 15101
a marinera)
SNAPPER,MXD SP,RAW
28150240
0
Sole
with vegetable (diet frozen meal) 15028
FLAT FISH, RAW
26213100
26213120
26213120
26213120
0
0
201481
202157
Squid
Squid
Squid
Squid
f
f
,
f
NCLUDE
26213140
26213140
26213160
26213170
26213180
26213190
58155910
0
101162
0
0
0
0
0
Squid
Squid
Squid
Squid
Squid
Squid
Rice
,
,
,
,
,
,
raw
baked,
baked,
baked,
OIL, NF
breaded
breaded
steamed
dried
pickled
canned
broiled
broiled W/ OLIVE OIL
broiled W/ VEGETABLE OIL, NFS (I
S
,
,
with squid
)
fried
fried W/ OLIVE OIL
or boiled
, Puerto Rican style (arroz con
15175
15175
15175
15175
15175
15175
15175
15175
15175
15175
15175
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
SQUID,
MXD
MXD
MXD
MXD
MXD
MXD
MXD
MXD
MXD
MXD
MXD
SP,
SP,
SP,
SP,
SP,
SP,
SP,
SP,
SP,
SP,
SP,
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
calamares )
HABITAT=Marine
HABITAT=Marine
umption. A-O.Z
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
(grams)
Roe, sturgeon
Sturgeon, cooked, NS as to cooking method
Sturgeon, steamed
Sturgeon, floured or breaded, fried
Sturgeon, baked or broiled
Sturgeon, smoked
CAVIAR,BLACK/RED,GRANULAR
STURGEON,MXD SP,RAW
STURGEON,MXD SP,RAW
STURGEON,MXD SP,RAW
STURGEON,MXD SP,CKD,DRY HEAT
STURGEON,MXD SP,SMOKED
SPECIES=Swordfish (100) HABITAT=Marine
Swordfish, cooked, NS as to cooking method
Swordfish, baked or broiled
26149120 200638 Swordfish, baked or broiled W/ OLIVE OIL
26149120 201748 Swordfish, baked or broiled W/ BUTTER, NFS
26149120 203119 Swordfish, baked or broiled W/ CANOLA OIL
26149120 203287 Swordfish, baked or broiled W/ VEGETABLE OIL
INCLUDE OIL, NFS)
26149140 0 Swordfish, floured or breaded, fried
26149160 0 Swordfish, steamed or poached
SPECIES=Trout (103) HABITAT=Freshwater
Need grm wt.desc.for 1 Ib raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Need grm wt.desc.for 1 Ib.raw ylds..;recipe calls
Trout, baked or broiled W/ BUTTER, NFS
Trout, baked or broiled W/ OLIVE OIL
Trout, baked or broiled W/ CANOLA, SOYBEAN AND
SUNFLOWER OIL
Trout, baked or broiled W/ CORN OIL (INCLUDE M
AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O
IL....)
Trout, baked or broiled W/O FAT
Trout, steamed or poached
Need grm wt.desc.for 1 Ib.raw
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
TROUT,RAINBOW,FARMED,RAW
recipe calls 844.90
971.90
972.08
970.70
970.95
SPECIES=Trout, mixed sp. (114) HABITAT=50% Freshwater, 50% Estuarine
26151140 0 Trout, floured or breaded, fried
26151140 100337 Trout, floured or breaded, fried W/ CORN OIL
26151140 101083 Trout, floured or breaded, fried W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS...)
Trout, breaded or battered, baked
Trout, battered, fried
VEGETABLE OIL, NFS
15114
15114
15114
15114
15114
15114
15114
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumpti
ion. A-83
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SPECIES=Tuna (104)
Ingredient
Name
HABITAT=Marine
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
Tuna, fresh, dried 15117
Tuna, canned, oil pack 15119
Tuna with cream or white sauce (mixture) 15119
Tuna loaf 15119
Tuna cake or patty 15119
Tuna cake or patty W/ MARGARINE-LIKE SPREAD, T 15119
UB, SALTED (INCLUDE PARKAY SPREAD; SHEDD'S SPR
EAD COUNTRY CROCK )
Tuna cake or patty W/ OLIVE OIL 15119
Tuna noodle casserole with cream or white sauc 15119
e
Tuna noodle casserole with cream or white sauc 15119
e W/ TUNA AND SARDINES
Tuna noodle casserole with cream or white sauc 15119
e W/ 2% MILK AND W/ BUTTER, NFS
Tuna noodle casserole with cream or white sauc 15119
e W/ WHOLE MILK AND W/ BUTTER, NFS
Tuna noodle casserole with cream or white sauc 15119
e W/O FAT
Tuna noodle casserole with (mushroom) soup 15119
Tuna noodle casserole with (mushroom) soup W/ 15119
2% MILK AND W/ BUTTER, NFS
Tuna noodle casserole with (mushroom) soup W/ 15119
WATER AND W/O FAT
Tuna noodle casserole with (mushroom) soup W/ 15119
2% MILK
Tuna noodle casserole with (mushroom) soup W/ 15119
SKIM MILK AND W/O FAT
Tuna noodle casserole with (mushroom) soup W/ 15119
WHOLE MILK
Tuna noodle casserole with (mushroom) soup W/ 15119
WHOLE MILK AND W/O FAT
Tuna and rice with (mushroom) soup (mixture) 15119
Tuna pot pie 15119
Tuna noodle casserole with vegetables, cream o 15119
r white sauce
Tuna noodle casserole with vegetables, cream o 15119
r white sauce W/ CARROTS
Tuna noodle casserole with vegetables and (mus 15119
hroom) soup
Tuna noodle casserole with vegetables and (mus 15119
hroom) soup W/ 1% MILK
Tuna noodle casserole with vegetables and (mus 15119
hroom) soup W/ 2% MILK
Tuna casserole with vegetables and (mushroom) 15119
TUNA,FRESH,BLUEFIN,RAW
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
LT,CND,OIL,
LT,CND,OIL,
LT,CND,OIL,
LT,CND,OIL,
100.00 80.00 125.00
100.00 100.00 100.00
311.85 100.00
438.00 80.00
480.00 88.00
480.00 88.00
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SPECIES=Tuna (104)
Ingredient
Name
HABITAT=Marine
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
27450060 200020
soup, no noodles
Macaroni with tuna, Puerto Rican style (Macarr 15119
ones con atun)
Macaroni or noodles with cheese and tuna
Macaroni or noodles with cheese and tuna W/ 2 %
MILK
Macaroni or noodles with cheese and tuna W/ SK 15119
IM MILK
Macaroni or noodles with cheese and tuna W/ 1% 15119
MILK
Macaroni or noodles with cheese and tuna W/ WH 15119
OLE MILK
Fish, NS as to type, canned
Tuna, canned, NS as to oil or water pack
Tuna, canned, water pack
Seafood souffle
Fish and rice with tomato-based sauce
Fish and rice with cream sauce
Fish and rice with (mushroom) soup
Fish and noodles with (mushroom) soup
Fish, noodles, and vegetables (including carro
ts, broccoli, and/or dark green leafy), cheese
sauce (mixture)
Fish, noodles, and vegetables (excluding carro 15121
ts, broccoli, and dark-green leafy), cheese sa
uce (mixture)
Tuna salad
Tuna salad W/ REAL MAYONNAISE
Tuna salad W/ ITALIAN DRESSING (INCLUDE VINEGA
R AND OIL)
Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T
YPE SALAD DRESSSING (INCLUDE MIRACLE WHIP LIGH
T. .)
Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121
RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESS
ING...)
Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121
EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HEL
LMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)
Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE
Tuna salad W/ CREAMY DRESSING WITH SOUR CREAM
AND/OR BUTTERMILK AND OIL (INCLUDE RANCH DRESS
ING)
Tuna salad W/O SALAD DRESSING
15121
15121
15121
15121
25.00 81.87
25.00 133.33
25.00 133.33
25.00 11.60
25.00 28.95
25.00
25.00
25.00
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish As sumpti
ion. A-85
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
SPECIES=Tuna (104)
0
100003
Tuna salad W/ REDUCED CALORIE, FAT FREE, CHOLE
STEROL FREE, CREAMY DRESSING MADE WITH SOUR CR
EAM AND BUTTERMILK AND/OR OIL
Tuna salad with cheese
Tuna salad with cheese W/ REAL MAYONNAISE, W/
NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/
SALSA
Tuna salad with cheese W/ LOW CALORIE OR DIET
MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACL
E WHIP LIGHT)
Tuna salad with egg
Tuna salad with egg W/ LOW CALORIE OR DIET MAY
ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE W
HIP LIGHT)
Tuna salad with egg W/ REAL MAYONNAISE
Tuna salad with egg W/ TOMATOES AND W/O DRESSI
NG
Tuna salad with egg W/ CREAMY DRESSING WITH SO
UR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE RA
NCH DRESSING....)
Tuna salad with egg W/ REAL MAYONNAISE AND W/
EGG WHITES
Tuna salad with egg W/ REDUCED-CALORIE OR DIET
, CHOLESTEROL FREE, MAYONNAISE (INCLUDE KRAFT
LIGHT...)
Tuna salad with egg W/ CHOLESTEROL-FREE MAYONN
AISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP
CHOLESTEROL FREE...)
Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP
E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MA
YONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NON
FAT DRESSING...)
Tuna salad with egg W/ REDUCED CALORIE CREAMY
DRESSING W/ SOUR CREAM AND/OR BUTTERMILK AND O
IL (INCLUDE LIGHT RANCH DRESSING)
Tuna salad with egg W/ LOW CALORIE OR DIET MAY
ONNAISE
Tuna salad sandwich, with lettuce
Tuna salad sandwich, with lettuce W/ REDUCED C
ALORIE AND/OR HIGH FIBER WHEAT OR CRACKED WHEA
T BREAD AND W/ LOW CALORIE OR DIET MAYONNAISE-
TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGH
T. . . )
Tuna salad sandwich, with lettuce W/ PITA BREA
D
15121
15121
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
SPECIES=Tuna (104)
Ingredient
Name
HABITAT=Marine
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
Tuna salad sandwich
Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD
Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD
AND W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING
(INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSIN
G; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)
Tuna salad sandwich W/ WHOLE WHEAT ROLL, NS AS
TO 100%
Tuna salad sandwich W/ WHEAT OR CRACKED WHEAT
BREAD
Tuna salad sandwich W/ REAL MAYONNAISE
Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE
R THAN 100%, OR NS AS TO 100% AND W/ LOW CALOR
IE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INC
LUDE MIRACLE WHIP LIGHT...)
Tuna salad sandwich W/ REDUCED CALORIE OR DIET
CHOLESTEROL-FREE MAYONNAISE
Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE
R THAN 100% OR NS AS TO 100%
Tuna salad sandwich W/ RYE BREAD
Tuna salad sandwich W/ RYE BREAD AND W/ REAL M
AYONNAISE
Hors d'oeuvres, with spread
Crepes, filled with meat, fish, or poultry, wi
th sauce
Crepes, filled with meat, fish, or poultry, wi
th sauce W/ ALL TUNA
Crepes, filled with meat, fish, or poultry, wi
th sauce W/ ALL TUNA
Crepes, filled with meat, fish, or poultry, wi
th sauce W/ ALL TUNA
Stuffed shells, with fish and/or shellfish, wi
th tomato sauce
Macaroni salad with tuna
Macaroni salad with tuna W/ REAL MAYONAISE
Macaroni salad with tuna W/ LOW CALORIE OR DIE
T MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRA
CLE WHIP LIGHT)
Macaroni salad with tuna and egg
Macaroni salad with tuna and egg W/ REAL MAYON
NAISE
Seafood garden salad with seafood, tomato and/
or carrots, other vegetables, no dressing W/ A
LL TUNA
Tuna lasagna (diet frozen meal)
15121
15121
15121
15121
15121
-O /
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
(grams)
Fish
Weight
( grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
alad submarine sandwich, on roll, with 1
W/ WHOLE WHEAT ROLL, NS AS TO 100%
NS as to type, canned
fresh, raw
fresh, cooked, NS as to cooking method
fresh, baked or broiled
fresh, baked or broiled W/ SOYBEAN OIL
fresh, baked or broiled W/ CORN OIL
fresh, baked or broiled W/ OLIVE OIL
fresh, baked or broiled W/O FAT OR W/ NO
' SPRAY (INCLUDE PAM...)
fresh, baked or broiled W/ VEGETABLE OIL
(INCLUDE OIL, NFS)
fresh, floured or breaded, fried
fresh, steamed or poached
with vegetables and fish W/ TUNA
fresh, smoked
SPECIES=Whitefish
13.70 100.00
100.00 100.00
80. 00
80. 00
80. 00
80.00
80. 00
TUNA,CND,H2ODRND,WHITE MEAT
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
(26153100) TUNA,YELLOWFIN,RAW
Tuna,fresh,smoked
09) HABITAT=50% Freshwater, 50% Marine
907
15130
15131
WHITEFISH,MXD SP,RAW
WHITEFISH,MXD SP,SMOKED
SPECIES=Whiting (110) HABITAT=Marine
h, NS as to type, floured or breaded, fried
h, NS as to type, floured or breaded, fried
VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
h, NS as to type, floured or breaded, fried
SOYBEAN OIL
h, NS as to type, battered, fried
ting, cooked, NS as to cooking method
ting, baked or broiled
ting, baked or broiled W/ CORN OIL
ting, baked or broiled W/O FAT OR W/ NONSTI
SPRAY (INCLUDE PAM...)
ting, baked or broiled W/ BUTTER, NFS
ting, baked or broiled W/ VEGETABLE OIL, NF
INCLUDE OIL, NFS)
ting, breaded or battered, baked
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
.90
.60
907.20 80.00
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-4."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1994-1996 CSFII FOOD CODES
Ingredient
Name
SPECIES=Whiting (110)
HABITAT=Marine
26157150 203463
0
200264
Whiting, floured or breaded, fried
Whiting, floured or breaded, fried W/ VEGETABL
E OIL, NFS (INCLUDE OIL, NFS)
Whiting, floured or breaded, fried W/ CANOLA,
SOYBEAN, AND SUNFLOWER OIL
Whiting, floured or breaded, fried W/ CORN OIL
(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)
Whiting, battered, fried
Whiting, battered, fried W/ CORN OIL (INCLUDE
MAZOLA CORN OIL; MAZOLA OIL, NFS;...)
Whiting, battered, fried W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Whiting, steamed or poached
Fish, batter-dipped or fish cake, with vegetab
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking
method
Fish, NS as to type, baked or broiled
Fish, NS as to type, baked or broiled W/ BUTTE
R, NFS
Fish, NS as to type, baked or broiled W/ VEGET
ABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, baked or broiled W/ CORN
OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,CKD,DRY HEAT
WHITING,MXD SP,CKD,DRY HEAT
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
100.00 85.00
100.00 7
6.90 100.00
.00
.00
.60
.60
100.
100.
00
00
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
72116140 0
SPECIES=Anchovy (4) HABITAT=Estuarine -
15002 ANCHOVY,EUROPEAN,CND,OIL,DRND
SPECIES=Carp (18) HABITAT=Freshwater
SPECIES=Catfish (19) HABITAT=50% Freshwater, 50% Estuarine
26107140 100431 Catfish, floured or breaded, fried W/ LARD 15234
26107140 100436 Catfish, floured or breaded, fried W/ CORN OIL 15234
(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE
SSON CORN OIL)
26107140 101201 Catfish, floured or breaded, fried W/ CANOLA O 15234
IL
26107140 202918 Catfish, floured or breaded, fried W/ SOYBEAN 15234
OIL
26107120 0 Catfish, baked or broiled 15234
26107120 202363 Catfish, baked or broiled W/ BUTTER, NFS 15234
26107120 202879 Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234
S (INCLUDE OIL, NFS)
26107130 0 Catfish, breaded or battered, baked 15234
26107140 0 Catfish, floured or breaded, fried 15234
26107140 100387 Catfish, floured or breaded, fried W/ VEGETABL 15234
E OIL, NFS (INCLUDE OIL, NFS)
26107150 0 Catfish, battered, fried 15234
26107150 201662 Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234
(INCLUDE OIL, NFS)
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
CATFISH,CHANNEL,FARMED,RAW
SPECIES=Cisco (21) HABITAT=Freshwater
15014 CISCO,SMOKED 99.90
SPECIES=Clam (22) HABITAT=2.61% Estuarine, 97.39% Marine --
11.60 100.00 11.61
26303140 0 Clams, floured or breaded, fried 15157
26303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157
OIL, NFS (INCLUDE OIL, NFS)
26303150 0 Clams, battered, fried 15157
27350110 0 Bouillabaisse 15157
27250210 0 Clam cake or patty 15160
58132820 0 Spaghetti with white clam sauce 15160
28350210 0 Clam chowder, NS as to Manhattan or New Englan 6027P
d style
28350220 0 Clam chowder, Manhattan 6027P
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,RAW
CLAM,MXD SP,CND,DRND
CLAM,MXD SP,CND,DRND
SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS
Fish
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Ingredient
Name
0 Clam chowder, New England, prepared with milk 6030P
0 Clam chowder, NS as to Manhattan or New Englan 6230P
d style
28355110 0 Clam chowder, New England, NS as to prepared w 6230P
ith water or milk
28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P
d style
0 Clam chowder, Manhattan 6428P
0 Clam chowder, NS as to Manhattan or New Englan 6430P
d style
HABITAT=2.61% Estuarine, 97.39% Marine
SOUP,CLAM CHOWDER,NEW EN6,PREP W/MILK
SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O
SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O
SOUP,CLAM CHOWDER,NEW EN6,PREP W/H2O,COMM
HABITAT=Marine
26100130 0 Fish, NS as to type, breaded or battered, bake 15015
d
Fish, NS as to type, floured or breaded, fried 15015
Fish, NS as to type, floured or breaded, fried 15015
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
204195 Fish, NS as to type, floured or breaded, fried 15015
W/ CORN OIL
Fish, NS as to type, battered, fried 15015
Fish chowder 15015
Fish and vegetable soup, no potatoes (Sopa de 15015
pescado)
Seafood soup with potatoes and vegetables (inc 15015
luding carrots, broccoli, and/or dark-green le
afy)
Seafood soup with potatoes and vegetables (exc 15015
luding carrots, broccoli, and dark-green leafy
)
Seafood soup with vegetables (including carrot 15015
s, broccoli, and/or dark-green leafy (no potat
oes) )
Seafood soup with vegetables (excluding carrot 15015
s, broccoli, and dark-green leafy (no potatoes
) )
Fish, batter-dipped or fish cake, with vegetab 15015N
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking 15016
method
Fish, NS as to type, baked or broiled 15016
Fish, NS as to type, baked or broiled W/ BUTTE 15016
R, NFS
26100120 200968 Fish, NS as to type, baked or broiled W/ VE6ET 15016
ABLE OIL, NFS (INCLUDE OIL, NFS)
1,171.58
0
200264
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,RAW
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
COD,ATLANTIC,CKD,DRY HEAT
Ingredient
Name
% mo1st. %of
Recipe Fish Loss Uncooked
Weight Weight % due to Fish
(grams) (grams) Yield C GUI process, in Recipe
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
0
204165
0
200264
Codfish ball or cake W/ VEGETABLE OIL, NFS (IN
CLUDE OIL, NFS
Fish cake or patty, NS as to fish
Fish, NS as to type, dried
Cod, baked or broiled
Cod, baked or broiled W/ VEGETABLE OIL, NFS (I
NCLUDE OIL, NFS)
Cod, baked or broiled W/ BUTTER, NFS
Cod, baked or broiled W/ OLIVE OIL
Cod, breaded or battered, baked
Cod, breaded or battered, baked W/O FAT OR W/
NONSTICK SPRAY (INCLUDE PAM...)
Cod, floured or breaded, fried
Cod, floured or breaded, fried W/ VEGETABLE OI
L, NFS (INCLUDE OIL, NFS)
Cod, battered, fried
Cod, battered, fried W/ VEGETABLE OIL (INCLUDE
OIL, NFS)
Cod, steamed or poached
Cod, baked or broiled W/ PEANUT OIL
Fish, NS as to type, breaded or battered, bake
d
Fish, NS as to type, floured or breaded, fried
Fish, NS as to type, floured or breaded, fried
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, floured or breaded, fried
W/ CORN OIL
Fish, NS as to type, battered, fried
Fish, batter-dipped or fish cake, with vegetab
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking
method
Fish, NS as to type, baked or broiled
Fish, NS as to type, baked or broiled W/ BUTTE
R, NFS
Fish, NS as to type, baked or broiled W/ VEGET
ABLE OIL, NFS (INCLUDE OIL, NFS)
HABITAT=Marine
COD,ATLANTIC,CND
COD,ATLANTIC,DRIEDSSALTED
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
COD,PACIFIC,RAW
Cod,Pacific,raw
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,RAW
(26100150) POLLOCK,WALLEYE,RAW
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
POLLOCK,WALLEYE,CKD,DRY HEAT
HABITAT=46.83% Estuarine, 53.17% Marine
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CKD,MOIST HEAT
45.74
45. 74
45.74
45. 74
99.17 25.00 132.22
99.17 25.00 132.22
15.25 25.00 20.33
102.75 25.00 137.01
108.29 25.00 144.39
Food Mod
Code code Food Name
Recipe
Ingredient Ingredient Weight
Code Name (grams )
Fish
Weight
( grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
CRAB,BLUE,CKD,MOIST HEAT
CRAB,BLUE,CND
26111140 0
SPECIES=Fish (35)
Fish stick, patty, or fillet, NS as to type
ooked, NS as to cooking method
Fish stick, patty, or fillet, NS as to type, b
aked or broiled
Fish stick, patty, or fillet,
readed or battered, baked
Dark-green leafy vegetable soup with meat, Ori 61
ental style
HABITAT=Estuarine
CROAKER,ATLANTIC,RAW
HABITAT=Unknown --
FISH PORTIONS & STK,FRZ,REHTD
FISH PORTIONS S STK,FRZ,REHTD
FISH PORTIONS S STK,FRZ,REHTD
SAUCE,FISH,RTS
100.00 100.00 100.00 100.00 25.00 133.33
100.00 100.00 100.00 100.00 25.00 133.33
100.00 100.00 100.00 100.00 25.00 133.33
1,319.63 33.63 100.00 2.55 . 0.19
SPECIES=Flatfish
Fish, NS as to type,
d
Fish, NS as to type,
Fish, NS as to type,
W/ VEGETABLE OIL, NF,
Fish, NS as to type,
W/ CORN OIL
Fish, NS as to type,
Fish with tomato-base
Fish with tomato-base
LA OIL
Fish with tomato-base
Fish with tomato-base
OIL
204770 Fish and vegetables
li, and/or dark-green
mato-based sauce (mix
0 Fish and vegetables
li, and dark- green 1
to-based sauce (mixtu
27450710 203868 Fish and vegetables
li, and dark- green 1
FLATFISH,RAW
HABITAT=84.23% Estuarine, 15.77% Marine -
1,171.58
floured or breaded, fried
floured or breaded, fried
(INCLUDE OIL, NFS)
floured or breaded, fried 15028
FLATFISH,
FLATFISH,
RAW
RAW
14.52
14. 52
FLATFISH,RAW
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
RAW
RAW
RAW
RAW
RAW
including carrots, brocco 15028
leafy (no potatoes)), to
ture) W/ PALM OIL
excluding carrots, brocco 15028
eafy (no potatoes)), toma
re)
excluding carrots, brocco 15028
eafy (no potatoes)), toma
FLATFISH,RAW
FLATFISH,RAW
14.52
14. 52
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
SPECIES=Flatfish (37) HABITAT=84.23% Estuarine, 15."
FLATFISH,RAW
FLATFISH,RAW
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Fish, batter-dipped or fish cake, with vegetab 15028N
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking 15029
method
26100120 0 Fish, NS as to type, baked or broiled 15029
26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029
R, NFS
26100120 200968 Fish, NS as to type, baked or broiled W/ VE6ET 15029
ABLE OIL, NFS (INCLUDE OIL, NFS)
(26100150) FLATFISH,RAW
FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT
FLATFISH (FLOUNDER S SOLE SP),CKD,DRY HEAT
FLATFISH (FLOUNDER S SOLE SP),CKD,DRY HEAT
FLATFISH (FLOUNDER S SOLE SP),CKD,DRY HEAT
HABITAT=Estuarine
N
26115120 0 Flounder, baked or broiled
26115120 200995 Flounder, baked or broiled W/ VEGETABLE OIL,
FS (INCLUDE OIL, NFS)
26115120 201280 Flounder, baked or broiled W/ OLIVE OIL
26115120 201381 Flounder, baked or broiled W/ BUTTER, NFS
26115120 203954 Flounder, baked or broiled W/ REAL MAYONNAISE
26115130 204063 Flounder, breaded or battered, baked W/ MAR6AR 15028
INE-LIKE SPREAD, REDUCED CALORIE, ABOUT 40% FA
T, TUB, SALTED (INCLUDE COUNTRY CROCK LIGHT...
26115140 0 Flounder, floured or breaded, fried
26115150 201594 Flounder, battered, fried W/ VEGETABLE OIL, NF 15028
S (INCLUDE OIL, NFS)
26115150 204298 Flounder, battered, fried W/ CANOLA OIL 15028
26115160 0 Flounder, steamed or poached 15028
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
FLATFISH,RAW
SPECIES=Haddock (41) HABITAT=Marine
Haddock, cooked, NS as to cooking method 1503
0 Haddock, baked or broiled 1503
26117120 201554 Haddock, baked or broiled W/ VEGETABLE OIL, NF 1503
S (INCLUDE OIL, NFS)
26117120 201747 Haddock, baked or broiled W/ BUTTER, NFS
0 Haddock, breaded or battered, baked
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
HADDOCK,RAW
Ingredient Ingredient
Code Name
SPECIES=Halibut (43) HABITAT=Marine
15036 HALIBUT,ATLANT1CSPACIFIC,RAW
SPECIES=Herring (44) HABITAT=Estuarine
26119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW
SPECIES=Lobster (47) HABITAT=Marine
% mo1st. %of
Recipe Fish Loss Uncooked
Weight Weight % due to Fish
(grams) (grams) Yield C GUI process, in Recipe
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. J\-yj
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Bouillabaisse
Lobster, cooked, NS as to cooking method
Lobster, steamed or boiled
Lobster newburg
Seafood newburg
LOBSTER,NORTHERN,RAW
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
LOBSTER,NORTHERN,CKD,MOIST HEAT
SPECIES=Mackerel (49) HABITAT=Marine
26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15046
LE OIL, NFS (INCLUDE OIL, NFS)
26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15050
LE OIL, NFS (INCLUDE OIL, NFS)
26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15051
LE OIL, NFS (INCLUDE OIL, NFS)
MACKEREL,ATLANTIC,RAW
MACKEREL,PACIFICSJACK,MXD SP,RAW
MACKEREL,SPANISH,RAW
1,086.90 302.55 88.00 31.63
1,086.90 302.55 88.00 31.63
1,086.90 302.55 88.00 31.63
SPECIES=Mullet (52) HABITAT=Estuarine
26123160 0 Mullet, steamed or poached 15055 MULLET,STRIPED,RAW
SPECIES=Mussels (53) HABITAT=Marine
15164 MUSSEL,BLUE,RAW
15164 MUSSEL,BLUE,RAW
SPECIES=Ocean Perch (54) HABITAT=Marine
26125120 0 Ocean perch, baked or broiled
26125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS
26125130 0 Ocean perch, breaded or battered, baked
26125140 0 Ocean perch, floured or breaded, fried
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
OCEAN PERCH,ATLANTIC,RAW
971.90 907.20 80.00 116.68
972.08 907.20 80.00 116.66
1,128.75 907.20 80.00 100.47
1,086.45 907.20 88.00 94.89
HABITAT=Estuarine
Oysters, floured or breaded, fried 15167
Gumbo, no rice (New Orleans type with shellfis 15167
h, pork, and/or poultry, tomatoes, okra)
28355310 101214 Oyster stew W/ MARGARINE, NFS 15167
OYSTER,EASTERN,WILD,RAW
OYSTER,EASTERN,WILD,RAW
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% mo1st. %of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
26127140 101178 Perch, floured or breaded, fried W/ SOYBEAN OI 15060
L
26127140 101192 Perch, floured or breaded, fried W/ PEANUT OIL 15060
26127120 0 Perch, baked or broiled
26127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
26127120 203332 Perch, baked or broiled W/O FAT
26127130 0 Perch, breaded or battered, baked
26127150 0 Perch, battered, fried
26127150 204693 Perch, battered, fried W/ VEGETABLE OIL, NFS (
t.descr for 1 Ib raw ylds.
raw ylds.
Need gram wt.descr for 1
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
PERCH,MXD SP,RAW
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
INCLUDE OIL, NFS)
0 Fish stick, patty, or fillet, NS as to type, f 15065
loured or breaded, fried
101130 Fish stick, patty, or fillet, NS as to type, f 15065
loured or breaded, fried W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
204083 Fish stick, patty, or fillet, NS as to type, f 15065
loured or breaded, fried W/ CORN OIL
0 Fish stick, patty, or fillet, NS as to type, b 15065
attered, fried
0 Seafood restructured 15065
0 Puffs, fried, crab meat and cream cheese fille 15065N
d
SPECIES=Pollock (64) HABITAT=Marine
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
POLLOCK,ATLANTIC,RAW
HABITAT=Marine
204584 Pompano, baked or broiled W/ OLIVE OIL 15068
100951 Pompano, floured or breaded, fried W/ CORN OIL 15068
(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE
SSON CORN OIL)
0 Pompano, cooked, NS as to cooking method
SPECIES=Porgy
0 Porgy, baked or broiled 15090
100976 Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090
(INCLUDE OIL, NFS)
26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
POMPANO,FLORIDA,RAW
HABITAT=Marine
Food Mod Ingredient
Code code Food Name Code
Ingredient
Name
Recipe
Weight
(grams )
Fish
Weight
( grams)
% mo i s t .
Loss
% due to
Yield C GUI process.
% of
Uncooked
Fish
in Recipe
26100130 0
Fish, NS as to type, breaded or battered, bake 15070
d
26100140 0 Fish, NS as to type, floured or breaded, fried 15070
26100140 100258 Fish, NS as to type, floured or breaded, fried 15070
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
26100140 204195 Fish, NS as to type, floured or breaded, fried 15070
W/ CORN OIL
26100150 0 Fish, NS as to type, battered, fried 15070
SCUP,RAW
SCUP,RAW
SPECIES=Rockfish (72) HABITAT=Estuarine
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,RAW
526.20 76.80 97.12 . 97.12
100.00 80.00 125.00 . 125.00
1,171.58
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Fish, batter-dipped or fish cake, with vegetab 15070N
le, potatoes (frozen meal)
Fish, NS as to type, cooked, NS as to cooking 15071
method
26100120 0 Fish, NS as to type, baked or broiled 15071
26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071
R, NFS
26100120 200968 Fish, NS as to type, baked or broiled W/ VE6ET 15071
ABLE OIL, NFS (INCLUDE OIL, NFS)
(26100150) ROCKFISH,PACIFIC,MXD SP,RAW
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT
SPECIES=Salmon (75)
Fish, NS as to type, smoked
Salmon, smoked
Salmon cake or patty
Salmon cake or patty W/ VEGETABLE OIL, NFS (IN
CLUDE OIL, NFS)
Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W
ESSON SOYBEAN OIL...)
Salmon cake or patty W/ BUTTER, NFS
Salmon, raw
Fish and vegetables (excluding carrots, brocco
li, and dark- green leafy (no potatoes)), toma
to-based sauce (mixture) W/ SALMON AND OLIVE O
IL
Salmon,
Salmon,
L
Salmon,
Salmon,
Salmon,
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% mo1st. %of
Loss Uncooked
% due to Fish
Yield C GUI process, in Recipe
SPECIES=Salmon (75)
HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22% Marin (continued)
K SPRAY (INCLUDE PAM...)
Salmon, floured or breaded, fried 15083
Salmon, floured or breaded, fried W/ VEGETABLE 15083
OIL, NFS (INCLUDE OIL, NFS)
Salmon, steamed or poached 15083
Egg omelet or scrambled egg, with fish W/ BUTT 15084
ER, NFS
Salmon, cooked, NS as to cooking method 15247
SALMON,COHO,WILD,CKD,DRY HEAT
HABITAT=0.67% Estuarine, 99.33% Marine
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SCALLOP,MXD SP,RAW
SPECIES=Sea Bass (82) HABITAT=Marine
80.00
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. j\-y\)
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
26141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091
26141140 101182 Sea bass, floured or breaded, fried W/ CORN OI 15091
L
26141120 0 Sea bass, baked or broiled 15091
26141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091
TICK SPRAY (INCLUDE PAM...)
26141140 100856 Sea bass, floured or breaded, fried W/ VE6ETAB 15091
LE OIL, NFS (INCLUDE OIL, NFS)
26141160 0 Sea bass, steamed or poached 15091
HABITAT=Estuarine
Shrimp, cooked, NS as to cooking method
Shrimp, baked or broiled
Shrimp, baked or broiled W/ VEGETABLE OIL,
(INCLUDE OIL, NFS)
broiled
baked or broiled
(INCLUDE PAM...)
baked or broiled W/ CANOLA OIL
steamed or boiled
floured, breaded,
NFS
Shrimp, baked
Shrimp,
K SPRAY
Shrimp,
Shrimp,
Shrimp, floured, breaded, or battered, fried
Shrimp, floured, breaded, or battered, fried W
/ CANOLA OIL
Shrimp, floured, breaded, or battered, fried W
/ CORN OIL
Shrimp, floured, breaded, or battered, fried W
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
120.44
124.18
Ingredient
Name
% mo i s t.
Recipe Fish Loss
Weight Weight % due to
(grams) (grams) Yield C GUI process.
SPECIES=Shrimp (88) HABITAT=Estuarine
/ VEGETABLE OIL
0 Bouillabaisse
0 Shrimp and vege
coli, and/or da
soy-based sauce
100865 Shrimp and vege
coli, and/or da
soy-based sauce
203988 Shrimp and vege
coli, and/or da
soy-based sauce
204020 Shrimp and vege
coli, and/or da
soy-based sauce
0 Gumbo, no rice
h, pork, and/or
101018 Seafood soup wi
luding carrots,
afy) W/ SHRIMP
0 Dumpling, stear
or seafood
eluding carrots, brc
eafy (no potatoes) ) ,
W/ OLIVE OIL
eluding carrots, brc
eafy (no potatoes) ) ,
W/ BUTTER, NFS
eluding carrots, brc
eafy (no potatoes)),
W/ MARGARINE, NFS
ns type with shellfi
tomatoes, okra)
s and vegetables (in
and/or dark-green 1
ed, filled with meat, poultry, 15149
SHRIMP, MXD SP,RAW
SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,RAW
6. 45
14. 44
14.40
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
Lo mein with shrimp
Dim sum, meat filled (egg roll-type)
Seafood newburg
Shrimp dip, cream cheese base
Shrimp scampi
101055 Shrimp scampi W/ OLIVE OIL
Shrimp Creole, with rice
Chow mein or chop suey, NS a
with noodles
Shrimp chips (tapioca base)
Taco or tostada with fish, lettuce, tomato, sa
Isa
0 Egg roll, with shrimp
100831 Macaroni salad with shrimp W/ REAL MAYONNAISE
0 Rice, fried, with shrimp
0 Instant soup, noodle with egg, shrimp or chick
en
0 Shrimp soup, cream of, prepared with water
SHRIMP,MXD SP,RAW
(58112510) SHRIMP,MXD SP,RAW
SHRIMP,MXD SP,CKD,MOIST HEAT
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
SHRIMP,MXD SP,CND
226.80 95.00
18 .45 100.00
113.40 80.00
113.40 100.00
128.00 100.00
128.00 100.00
680.40 85.90
55.00 90.00
Food Name
Ingredient
Name
Recipe Fish
Weight Weight
(grams) (grams)
% moist. % of
Loss Uncooked
% due to Fish
Yield C_GUI process, in Recipe
HABITAT=Marine
15175 SQUID,MXD SP,RAW
15175 SQUID,MXD SP,RAW
15175 SQUID,MXD SP,RAW
SPECIES=Sturgeon (98) HABITAT=50% Freshwater, 50% Estuarine
26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR 100.00 100.00 100.00 100.00 . 100.00
SPECIES=Swordfish (100) HABITAT=Marine
26149120 0 Swordfish, baked or broiled 15110 SWORDFISH,RAW 844.90 780.20 76.90 120.08 . 120.08
SPECIES=Trout (103) HABITAT=Freshwater
26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907.20 80.00 116.79 . 116.79
AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O
IL )
26151120 203955 Trout, baked or broiled W/ SESAME OIL 15240 TROUT,RAINBOW,FARMED,RAW
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption.
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
0 Trout, floured or breaded, fried 15114
202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114
INCLUDE OIL, NFS)
SPECIES=Tuna (104) HABITAT=Marine
Tuna noodle casserole with (mushroom) soup 15119
Tuna noodle casserole with (mushroom) soup W/ 15119
2% MILK AND W/ BUTTER, NFS
Tuna noodle casserole with (mushroom) soup W/ 15119
WATER AND W/O FAT
Tuna noodle casserole with (mushroom) soup W/ 15119
WHOLE MILK
Tuna noodle casserole with (mushroom) soup W/ 15119
1% MILK AND W/ BUTTER, NFS
Tuna noodle casserole with vegetables, cream o 15119
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
TUNA,LT,CND,OIL,DRND
74.12
41. 56
320.00 90.00 31.82 25.00
320.00 90.00 30.94 25.00
320.00 90.00 30.93 25.00
Ingredient
Name
% mo1st. %of
Fish Loss Uncooked
Weight % due to Fish
(grams) Yield C GUI process, in Recipe
SPECIES=Tuna (104) HABITAT=Marine
r white sauce
Tuna noodle casserole with vegetables, cream o 15119
r white sauce W/ CARROTS
Tuna noodle casserole with vegetables and (mus 15119
hroom) soup
Tuna noodle casserole with vegetables and (mus 15119
hroom) soup W/O MILK
Tuna noodle casserole with vegetables and (mus 15119
hroom) soup W/ WHOLE MILK
Tuna casserole with vegetables and (mushroom) 15119
soup, no noodles
Macaroni or noodles with cheese and tuna 15119
Macaroni or noodles with cheese and tuna W/ 2% 15119
MILK
Macaroni or noodles with cheese and tuna W/ SK 15119
IM MILK
Macaroni or noodles with cheese and tuna W/ 1% 15119
MILK
Macaroni or noodles with cheese and tuna W/ WH 15119
OLE MILK
Macaroni or noodles with cheese and tuna W/ AM 15119
ERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (
INCLUDE VELVEETA) AND W/O MILK
Macaroni or noodles with cheese and tuna W/ EV 15119
APORATED MILK, NS AS TO FAT CONTENT AND DILUTI
ON
Macaroni or noodles with cheese and tuna W/ RE 15119
LT,CND,OIL,
LT,CND,OIL,
.28 90. 00 17. 97
.00 90. 00 26. 39
.00 90. 00 26. 47
.00 90. 00 26. 39
.00 90. 00 35. 68
35.29
35. 19
47. 58
.81 90.00 19.04
.81 90.00 19.03
.81 90.00 19.04
.81 90.00 19.04
58145120 204847
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. J\-yy
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
DUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN O
R CHEDDAR TYPE (INCLUDE VELVEETA LIGHT)
26155110 0 Tuna, canned, NS as to oil or water pack
26155190 0 Tuna, canned, water pack
27450060 0 Tuna salad
27450060 100008 Tuna salad W/ REAL MAYONNAISE
27450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121
YPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT
27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121
RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESS
ING...)
27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121
EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HEL
LMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)
27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE ( 15121
INCLUDE LOWFAT MAYONNAISE, WEIGHT WATCHERS LIG
Recipe
Weight
(grams)
Fish
Weight
(grams)
SPECIES=Tuna (104) HABITAT=Marlne
HT MAYONNAISE
Tuna salad W
Tuna salad wi
Tuna salad wi
ONNAISE-TYPE
HIP LIGHT)
Tuna salad wi
Tuna salad wi
E SALAD DRESS
YONNAISE ORES
FAT DRESSING.
Tuna salad sa
Tuna salad sa
Macaroni sala
Macaroni sala
T MAYONNAISE
SE...)
Macaroni sala
Macaroni sala
Macaroni sal;
NAISE
Tuna, fresh,
Tuna, fresh,
Tuna, fresh,
Tuna, fresh,
Tuna, fresh,
NSTICK SPRAY
HELLMAN'S LIGHT MAYONNAISE)
O SALAD DRESSING
th egg
th egg W/ LOW CALORIE OR DIET MAY
SALAD DRESSING (INCLUDE MIRACLE W
th egg W/ REAL MAYONNAISE
th egg W/ FAT FREE MAYONNAISE-TYP
ING (INCLUDE KRAFT FREE NONFAT MA
SING; KRAFT MIRACLE WHIP FREE NON
. •)
ndwich
ndwich W/ 100% WHOLE WHEAT BREAD
d with tuna
d with tuna W/ LOW CALORIE OR DIE
(INCLUDE HELLMAN'S LIGHT MAYONNAI
d with tuna W/ REAL MAYONAISE
d with tuna and egg
d with tuna and egg W/ REAL MAYON
cooked, NS as to cooking method
baked or broiled
baked or broiled W/ CORN OIL
baked or broiled W/ OLIVE OIL
baked or broiled W/O FAT OR W/ NO
(INCLUDE PAM...)
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
TUNA,YELLOWFIN,RAW
SPECIES=Whitefish
HABITAT=50% Freshwater, 504 Marine
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-1UU
-------
TABLE A-5."UNCOOKED" PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTS
BASED ON THE 1998 CSFII FOOD CODES
15131
WHITEFISH,MXD SP,SMOKED
13.40 100.00 13.41
5.20 14.15
SPECIES=Whiting (110) HABITAT=Marine
26100130
26100140
26100140
26100140
26100150
26157120
26157120
26157120
Food
Code
0
0
100258
204195
0
0
202454
203222
Mod
code
Fish, NS as to type, breaded or battered, bake
d
Fish, NS as to type, floured or breaded, fried
Fish, NS as to type, floured or breaded, fried
W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, floured or breaded, fried
W/ CORN OIL
Fish, NS as to type, battered, fried
Whiting, baked or broiled
Whiting, baked or broiled W/ BUTTER, NFS
Whiting, baked or broiled W/ VEGETABLE OIL, NF
15132
15132
15132
15132
15132
15132
15132
15132
Ingredient
Food Name
Code
WHITING,
WHITING,
WHITING,
WHITING,
WHITING,
WHITING,
WHITING,
WHITING,
Ingre
MXD
MXD
MXD
MXD
MXD
MXD
MXD
MXD
SP,
SP,
SP,
SP,
SP,
SP,
SP,
qp
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
dient
Name
1,171.58
1,086.45
1, 086.45
1, 086.45
133.00
971.90
972 .08
970. 95
Recipe
Weight
(grams )
62 .60
62.60
62 .60
62 .60
6. 90
907.20
907 .20
907 .20
Fish
Weight
( grams)
80. 00
88.00
88. 00
88. 00
88. 00
80. 00
80. 00
80. 00
%
Yield
6 .
6 .
6.
6.
5 .
116.
116.
116.
C GUI
68
55
55
55
90
68
66
79
% mo i s t .
Loss
due to
process .
6. 68
6.55
6. 55
6. 55
5. 90
116. 68
116. 66
116. 79
% of
Uncooked
Fish
in Recipe
S (INCLUDE OIL, NFS)
Whiting, baked or broiled, W/ OLIVE OIL
Whiting, breaded or battered, baked
Whiting, floured or breaded, fried
Whiting, floured or breaded, fried W/
(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)
Whiting, floured or breaded, fried W/ CANOLA O
IL
Fish, batter-dipped or fish cake, with
as to type
as to type, baked or broiled W/ VEGET 15133
ABLE OIL, NFS (INCLUDE OIL, NFS)
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
WHITING,MXD SP,RAW
(26100150) WHITING,MXD SP,RAW
WHITING,MXD SP,CKD,DRY HEAT
WHITING,MXD SP,CKD,DRY HEAT
WHITING,MXD SP,CKD,DRY HEAT
WHITING,MXD SP,CKD,DRY HEAT
Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-1U1
-------
THIS PAGE INTENTIONALLY LEFT BLANK
-------
APPENDIX B
STATISTICAL METHODS
-------
Appendix B
Statistical Methods
This appendix describes the statistical methods used to generate point and interval
estimates of daily average per capita fish consumption. Point estimates include the mean, 90th,
95th, and 99th percentiles. Mean estimates were generated using ratio estimation techniques.
The variance of the mean was estimated using a Taylor series approximation of the deviation of
estimates from their expected values. The Taylor series approximations were applied to
ultimate clusters, which resulted in an overall estimate of the variance instead of estimating
variance components due to sample-design stages. This appendix reports the statistical
formulae for generating both the mean estimate and the estimate of the confidence interval
about the mean. The estimation of potential bias in the mean estimate is also shown. Methods
for generating percentile estimates and 90-percent bootstrap intervals about the percentile
estimates are also detailed in this appendix.
Estimation of the Mean and Variance of the Mean
All four CSFII surveys are multistage, stratified-cluster samples with primary sampling
units (PSUs) sampled with replacement. Sample weights, which project the data from a
sampled individual to the population, are based on the probability of an individual being
sampled at each stage of the sampling design. As mentioned in Section 1 of this report, the
sample weights associated with each individual reporting two days of consumption data were
adjusted to correct for nonresponse bias. These adjusted sample weights, which are recorded
in the CSFII data in the variable WT4_2DAY record the number of individuals the sampled
person represents in the population. For example, a sample weight valued as 22 projects the
data from the individual with that sample weight to 22 individuals in the U.S. population.
The ultimate cluster is considered the aggregate of the sampled individuals within a
PSU. The ultimate cluster method is supported by the survey design. It is also necessary for
estimating the variance of the mean. Because the sample design contains multiple levels, such
as stratum and PSU, specific information is necessary to partition the variance-of-the-mean
estimate into components. That is, specification of the sample size and population size within
each level of sampling is required. However, this information is not inherent in the CSFII data.
Rather, CSFII surveys report an adjusted sample weight for each individual who reported two
days of consumption data during the survey. As discussed in Section 1 of this report, these
survey weights were adjusted to correct for nonresponse bias. Given that only the adjusted
weight is available, and not the specific sample and population size in each phase, it was
necessary to estimate the mean using ratio estimation techniques and the variance of the mean
using the ultimate cluster methodology, which does not partition the variance into sample design
components.
The mean, daily average per capita fish consumption for a given habitat type was
estimated as the ratio of total fish for given habitat type consumed by the population or
subpopulation, divided by the estimate of the total number of individuals in the population or
subpopulation.
B-1
-------
Let R t designate the mean, daily average per capita fish consumption for the tth habitat
type. The values of the index "t" are described in Section 2. Then R t is estimated as
To estimate the numerator,
Yt , or the total daily average fish consumption for the tth habitat type, let
h=stratum h=1,2,3, ..., 43
I=PSU within stratum 1=1,2
j=individual j=1,2,3, ..., n hi
and y thij be the daily average "as prepared" (or "uncooked") fish consumption, in grams, from
the tth habitat type by the jth individual sampled from the Ith PSU in the hth stratum. The survey
weight for the jth individual in the Ith PSU from the hth stratum is designated w hij.
To estimate
X,
the total number of individuals in the population or subpopulation, the variable x hij is valued as 1
if the jth person is in the Ith PSU in the hth stratum. Otherwise, x hij is valued as zero.
Then
43 2 %
/)=1 i=1 y=1
and
*-£££"*
Z—^ Z—t Z—i hij^hij'
/7=1 ;=1 7=1
To estimate the variance of the mean (V(R t)), first define the linearized variable,
B-2
-------
as
7
thir
x
Thus, the value
is the weighted difference between the daily average fish consumption for the jth individual and
the estimated mean, daily average per capita fish consumption for the population.
Then, as the first component of the cluster, the values of
Zthij
are summed across the n thi sampled individuals in the Ith PSU from the hth stratum. That is,
Zthij •
7=1
This calculation was performed for each of the two PSUs sampled from a given stratum. The
mean of the PSU weighted deviations for each stratum was then determined as
^» ^^
7 Zth1 + Zth2
*- ~
The ultimate cluster variance of the mean was calculated as
V(Rt) « V(Zt» = E2[(Zth1-Zthf+(Zm-Zthf].
A 90-percent confidence interval about the estimated mean, daily average per capita
consumption of fish from the t th habitat was estimated as
C./-BO = Rt± 1.
B-3
-------
Estimation of the Variance of the Mean Using a Taylor Series Approximation Applied to
Ultimate Clusters
To demonstrate that the variance of the mean was estimated using a Taylor Series
approximation applied to ultimate clusters, define the function g(X,Y) as Y/X, where Y is the
estimated total of the daily average consumption of fish by the population or subpopulation, and
X is the estimated population or subpopulation. Notice that the function g(X,Y) is the estimator
for the mean, daily average per capita fish consumption, as defined earlier. Let • *y and • *x,
respectively, be the expected values of the variables Y and X. Then, the function F(X,Y) can be
expanded in a Taylor series about these expected values such that
F(X,Y) = F(ux,|jy)+aFx(|Jx,My)(X-Mx)+aFy(Mx,Mx)(V-Mx) + higher order terms.
• Fx(* •,• •) is the first order partial derivative of F with respect to X evaluated at the expected
value of X, and • Fy(* •,• •) is the first order partial derivative of F with respect to Y evaluated at
the expected value of Y. If F(X,Y) is defined as E(g(X,Y)), then
X M
since E(X-* $=0 and E(Y-« *)=0. Therefore, if the higher order terms of the series are
considered negligible, the national mean estimator is unbiased.
Define the variance of the estimated mean as V(F(X,Y)). If F(X,Y) is defined as
E(g(X,Y)), then
V(F(X,Y)) = E[F(X,Y) - F(ux,uy)]2.
Thus, the variance of the mean can be calculated as
V(F(X,Y)) =
which is equivalent to
V(F(X,Y)) = (dFx)2V(X)+(dFy)2V(Y)+2(dFx}(dFy)Cov(X,Y) .
Based on a method suggested by Woodruff (Woodruff 1971), which creates a synthetic
variable from the variable portion of the Taylor series variance estimate, the Taylor series
variance estimate can be approximated as
V(F(X,Y)) =
B-4
-------
where the synthetic variable is
Z,. = dFx(X,Y)xi+dFy(X,Y)yi .
If F(X,Y) is defined as E(g(X,Y)), which in this case is
y
X 43 2
E
/j=1 ;=1 y=1
then Z, becomes Z thij in keeping with the sample design, and
43 2
7 _ /,= ! ;=1 y=i ± "Aaf'ttji
-tt;y
43 2 % 43 2 "hi
EEE^A/ EEE
ft=i 1=1 y=i h=i /=1 y=i
After collecting like terms and substituting the estimators for the summations, the previous
equation becomes
X
Since X hij is 1 if the jth individual is in the sample, and 0 otherwise, the estimator for Z thij can be
expressed as
4
*-
Notice that this expression of
is the weighted difference between the daily average fish consumption for the jth individual and
the estimated mean, daily average per capita consumption for the population, as defined
previously.
B-5
-------
Estimates presented in this report were generated by coding the formulae in SAS, the
statistical computing language. The linear approximation to the Taylor series estimate of the
variance was used.
Using the synthetic variable Z when there is sampling with replacement at the first stage
of the sample design, estimates the variance as defined as
H
VariZ) =
where
with
Zhi = 2^/ Zhij
7=1
and
= E
1=1
Notice that if the value 2 — for the two PSUs sampled from each stratum with
replacement — is substituted for n h in the previous four equations, then the estimator becomes
the ultimate cluster estimator (Shah 1996).
Estimator for the Variance of Mean Consumption
The estimator for the variance of mean consumption presented above calculates the
variance of the estimated mean from ultimate cluster estimates using a synthetic variable. This
section shows that the variance of the mean, calculated from ultimate cluster estimates using a
synthetic variable, is equivalent to the estimator for the variance of the combined ratio estimator
for a stratified, multistage, ultimate cluster sample with replacement.
The multistage, ultimate cluster variance estimator for the mean, designated V(R), is
B-6
-------
where h indexes strata and I indexes the PSUs within strata. In the case of the CSFII surveys,
there are two PSUs per stratum.
The variable Z hi designates the ultimate cluster. Therefore, the variance is estimated as
a linear combination of the squared deviation of ultimate cluster values from the mean of the
ultimate clusters. Ultimate cluster values are estimated as the sum of the synthetic variable Z hij
across units within the cluster. In the case of the CSFII surveys, the units within ultimate
clusters are the individuals within a PSU. These individuals are indexed by j. Incorporating the
definition of the synthetic variable resulting from the Taylor series linearization, the ultimate
cluster can be expressed as
ni
-E
7=1
H
Substituting this definition of Z hi into the first equation yields
H
<.
nh-^
H
m
7=1
E E E WhijXhij
h=1 /=1 7=1
A7
W
;=1 7=1
hijXhij
Define
H "h mhi
= E E E
h=1 ;=1 7=1
and
mhl
=E
7=1
in
-E
7=1
Applying these definitions to the equation for V(R) and redistributing terms yields
B-7
-------
H
Hence,
H
In order to show equation (1), it is sufficient to show (2).
Since
H
X
where R =
H
(2)
then V(R) = E(R-R)2 - — £
X2
ft h
v-\ v^ , n »
> > (v -R x ^
Z—/ Z—/ V' /)/ /»//
^=1 1=1
X2
Because the strata are independent, the previous equation becomes
H
x
Expanding this equation yields
1
H
= —E
"2"
X "=1
-2RE
R2E
where
B-8
-------
- E
sample Bh
P(sampleBh)
which can be rewritten as
sample e h
Because the PSUs were sampled with replacement, the previous equation can be stated as
= E (y«- n)2+E
= A7,
(yfa-^)2 (y^-^x/^-
Nh
Further, the PSUs sampled with replacement are independent, yielding
A7,
which can be expressed as
nhsyh •
Likewise,
E (*/,,-*/,)
1=1
1=1
Hence,
B-9
-------
Thus, as an estimate of
V(R),
substituting
yields
Estimation of Potential Bias in the Mean Estimate
The ratio estimate of the mean was unbiased, provided that the higher order terms in the
Taylor series expansion were considered negligible. To assess the validity of this assumption,
a bias correction using a second order Taylor series expansion was performed and estimates
were compared to the uncorrected estimates.
Again, if F(X,Y) is defined as E(g(X,Y)), then
V* E(X)2 E(Xf
Thus, bias-corrected means were calculated as
^ , Cov(X,Y) V(X)E(Y)
I yv _ yv _
£(X)2 £(X)3
Both uncorrected and bias-corrected mean estimates from the combined USDA 1994,
1995, and 1996 CSFII are listed in Table B.1 and Table B.2. The bias correction was
inconsequential for the estimates from the United States population. This was likely due to the
large sample sizes. The bias-corrected mean estimates for "consumers only" differed slightly
from the uncorrected mean estimates; however, the difference was in the second decimal place.
Given that the consumption data were recalled, this difference in the second decimal place was
B-10
-------
considered inconsequential. Therefore, uncorrected mean estimates were reported in the
document.
Percentile Estimates
Denote the pth percentile of the distribution F as • *p. Define • *p as
••=inf{F(Y).p}.
The cumulative distribution, F(Y), is estimated as
-£££*••
/-^ Z—^ t-^i hi] hi]
ft=1 /=1 7=1
with
w * = Wf1iJ = WhiJ
h> X
and a hij= 1 if y hij • y; 0 otherwise.
Thus, the pth percentile is estimated as
F~1(p), 0
-------
TABLE B.1. BIAS-CORRECTED AND UNCORRECTED ESTIMATES OF MEAN AS PREPARED FISH CONSUMPTION
Population
U.S.
U.S.
U.S.
Consumers Only
Uncorrected
Estimate
Fish Type Habitat (grams/person/day)
Finfish Freshwater/Estuarine
Marine
All
Shellfish Freshwater/Estuarine
Marine
All
Finfish and Shellfish Freshwater/Estuarine
Marine
All
Finfish and Shellfish Freshwater/Estuarine
Marine
All
2.55
6.57
9.12
2.03
1.68
3.70
4.58
8.25
12.83
56.27
80.19
92.02
Bias-Corrected
Estimate
(grams/person/day)
2.55
6.57
9.12
2.03
1.68
3.70
4.58
8.25
12.83
56.27
80.21
92.02
Difference
(grams/person/day)
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.02
0.00
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day reporting period.
Estimates are projected from the sample to the U.S. population (or population of consumers only) using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food
Intake Surveys.
B-12
-------
TABLE B.2. BIAS-CORRECTED AND UNCORRECTED ESTIMATES OF MEAN UNCOOKED FISH CONSUMPTION
Population
U.S.
U.S.
U.S.
Consumers Only
Uncorrected
Estimate
Fish Type Habitat (grams/person/day)
Finfish Freshwater/Estuarine
Marine
All
Shellfish Freshwater/Estuarine
Marine
All
Finfish and Shellfish Freshwater/Estuarine
Marine
All
Finfish and Shellfish Freshwater/Estuarine
Marine
All
3.57
9.02
12.59
2.73
1.57
4.29
6.30
10.58
16.88
77.55
102.93
121.33
Bias-Corrected
Estimate
(grams/person/day)
3.57
9.01
12.58
2.73
1.57
4.30
6.30
10.58
16.88
77.55
102.95
121.33
Difference
(grams/person/day)
0.00
0.01
0.01
0.00
0.00
0.01
0.00
0.00
0.00
0.00
0.02
0.00
(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least once during the 2-day reporting period.
Estimates are projected from the sample to the U.S. population (or population of consumers only) using 4-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food
Intake Surveys.
B-13
-------
Computationally, y hij is arranged in ascending order across all values of the indices.
The survey weights associated with the arranged y hij are summed until the first instance when
the value of p is exceeded.
Bootstrap Intervals for Percent!le Estimates
In addition to point estimates of the median and upper percentiles of the empirical
distributions of daily average fish consumption, Sections 4 and 5 report 90-percent interval
estimates for the 90th, 95th, and 99th percentiles. Reported interval estimates are
nonparametric estimates resulting from bootstrapping techniques reported by Efron (Efron
1982).
The reported bootstrap intervals do not result from direct estimates of the standard
deviation of the point estimate. Rather, the bootstrap estimates result from the percentile
method, which estimates the lower and upper bounds for the interval estimate by the 100* •
percentile and 100(1-*) percentile estimates from the nonparametric distribution of the given
point estimate. This distribution of the observed values of the given point estimate is
determined from repeated resampling of the empirical data.
Resampling was conducted, with replacement, in accordance with the structure of the
sampling data. In the case of all four CSFII surveys, resampling was conducted at the
stratum*PSU level. For each bootstrap sampling iteration, the n hij daily average consumption
values in a stratum*PSU were resampled with replacement until the resample contained n hij
observations. The frequency of a given consumption value from the stratum*PSU in the
resample is determined by either a Poisson or binomial random number generator. If the
number of observations remaining to be drawn for the resample at the kth draw, where 0
-------
1. The number from the random generator determines the number of times the value of the
first observation from the original sample is included in the bootstrap resample. Further,
suppose that after the 99th draw from the sample, 101 observations were included in the
bootstrap resample. For the 100th draw, there are 28 (129-101) observations remaining to be
included in the resample. After the 99th draw, there are 30 draws remaining to be conducted.
Therefore, the frequency with which the 100th observation in the original sample will appear in
the resample is determined from a binomial random generator with n=28 and p=1/30.
One thousand resamples were drawn from each stratum*PSU. For each complete set
of strata*PSUs, the given point estimate was calculated as described above. Therefore, if (x *
.,, x*2, x*3, ...., x*1000) represents the 1,000 bootstrap resamples, then let (p*-,, p *2, p*3, ••••>
P * 1000) represent the resulting estimates of the pth percentile from the 1,000 resamples. The
value of the 5th percentile of the empirical distribution of the given percentile estimate from the
bootstrap resamples (p * 5%) is the lower bound for the 90-percent bootstrap interval estimate.
Likewise, the value of the 95th percentile from the distribution of bootstrap estimates (p * 95%) is
the upper bound estimate for the 90-percent interval estimate. The central point of the
estimated 90-percent interval is not necessarily the reported value of the pth percentile
estimate; this is due to the asymmetry of the distribution of the percentile estimates.
B-15
-------
APPENDIX C
DATA CONVENTIONS
APPENDIX C-1. PERCENTAGE OF FISH IN 22 INGREDIENT CODES C-1
APPENDIX C-2. USDA GUIDANCE AND EXAMPLES FOR THE CALCULATION OF P%
AND GUI C-2
-------
APPENDIX C-1. PERCENTAGE OF FISH IN 22 INGREDIENT CODES
Ingredient OPP/USDA
Code Description % Fish
6027 Soup, Manhattan clam chowder, chunky, rts 31.09
6230 Soup, clam chowder, New Eng, prep W/milk 39.91
6256 Soup, Crm of shrimp, prep w/milk, com 3.06
6428 Soup, clam chowder, Manhattan, prep w/ H2O 31.09
6430 Soup, clam chowder, New Eng., prep w/h2O 40.51
6456 Soup, Crm of Shrimp, prep W/H2O, com 3.06
15002 Anchovy, European, end, oil,drnd 91.57
15014 Cisco, smoked 98.24
15018 Cod, Atlantic, Dried & salted 88.91
15027 Fish portions & stk, frx, rehtd, (fish sticks) 44.84
15041 Herring, Atlantic, pickled 78.20
15042 Herring, Atlantic, kippered 98.07
15077 Salmon, Chinook, smoked 98.10
15080 Salmon, chum, end, drnd, w/bone 98.90
15084 Salmon, pink, end, 2/bone & liq 98.90
15087 Salmon, sockeye, end, drnd w/bone 98.90
15088 Sardine, atlantic, end, oil, drnd w/bone 99.24
15089 Sardine, pacific, end,tomato sau, drnd 77.33
15119 Tuna, It, end, oil drnd 93.25
15121 Tuna, end, h20, drnd 99.18
15126 Tuna, end, h2o drnd, white meat 99.18
15131 Whitefish, mxd sp, smoked 98.40
C-1
-------
APPENDIX C-2. USDA Guidance and Examples for the Calculation of P% and GUi
Example 1: No moisture or fat change
Follow the steps/calculations below to calculate the amount of each ingredient required to prepare 100 grams of the food (GUi), and the amount of each ingredient as a proportion of the
prepared food within each individual recipe.
Recipe Moist. Fat Fat
Yield Change Change Code
(Ryld) (M_chg) (F_chg) (F_Code)
11513100 Cocoa and sugar mixture, whole milk 100.00 0.0 0.0 0
(1) (2) (3) (4) (5)
Amount Ingred
Amount of moist.
Ingred of ingred as
amount moist. moist. percent
Recipe
Code
11513100
11513100
Ingredient
Code
1077
14175
Steps/Calculations: (1)
(2) Gmi
(3) Mi
(4)
(5)
(6)
(7)
(8)
(9)
Ingredient description
Milk, whl, 3.3% fat
Choc flav bev mix
Recipe in 100 in in 100 of
Retn ingred gms of 100 gms gms of recipe
code amount recipe ingred recipe total
(Gmi) (GmMOO) (M_100) (Mi) (Mi%)
0 244.000 91.7293 87.990 80.7126 0.99908
0 22.000 8.2707 0.900 0.0744 0.00092
Recipe totals: 266.00 100.000 80.7871 1.00000
(6) (7) (8) (9)
Ingred
Ingred Ingred amount
Amount amount amount needed
of in 100 as to
moist. gms of percent prepare
lost recipe of 100
per adjusted prepared gms
ingred for loss product of
product
(Mi-) (Pgmi) (P%) (GUi)
0.0000 91.7293 0.91729 91.729
0.0000 8.2707 0.08271 8.271
0.0000 100.000 1.00000
Gmi = Values are from the 1994-96 CSFII Recipe Database
_100 =(Gmi/sum(Gmi))*100
100 = Values are obtained from
Mi =Gmi 100 *(M 100/100)
Mi% = Mi/sum(Mi)
Mi- = Mi% * M_chg
Pgmi = GmMOO + (Mi-)
P% = Pgmi/sum(Pgmi)
Gui =(Gmi 100/Ryld)*100
the 1994-96 CSFII Nutrient Database
C-2
-------
Example 2: A moisture loss and no fat change
Follow the steps/calculations below to calculate the amount of each ingredient required to prepare 100 grams of the food (GUI), and the amount of each ingredient as a proportion of the
prepared food within each individual recipe.
Recipe Moist. Fat
Yield Change Change
(Ryld) (M_chg) (F_chg)
11512500 Spanish-style hot chocolate drink 87.00 -13.0 0.0
Recipe Ingredient
Code Code Ingredient description
11512500 1096 Milk, end, evap, whl
11512500 2010 Cinnamon, ground
11512500 14429 Water, municipal
11512500 19081 Candies, swt choc
(1)
Recipe
Retn ingred
code amount
(Gmi)
2151 756.000
0 0.287
0 711.000
0 113.400
Recipe totals: 1580.69
Fat
Code
(F_Code)
0
(2)
Ingred
amount
in
100
gms of
recipe
(GmMOO)
47.8273
0.0182
44.9804
7.1741
100.0000
(3)
Amount
of
moist.
in 100 gm
ingred
(M_100)
74.040
9.520
99.900
0.500
(4)
Amount
of
ingred
moist.
in 100
gms of
recipe
(Mi)
35.4113
0.0017
44.9355
0.0359
80.3844
(5)
Ingred
moist.
as
percent
of
recipe
total
(Mi%)
0.44053
0.00002
0.55901
0.00045
1.00000
(6)
Amount
of
moist.
lost
per
ingred
(Mi-)
-5.7268
-0.0003
-7.2671
-0.0058
-13.000
(7)
Ingred
amount
in 100
gms of
recipe
adjusted
for loss
(Pgmi)
42.1005
0.0179
37.7133
7.1683
87.0000
(8)
Ingred
amount
as percent
of
prepared
product
(P%)
0.48391
0.00021
0.43349
0.08239
1.00000
(9)
Ingred
amount
needed
to
prepare
100 gms
of
product
(GUI)
54.974
0.021
51.702
8.246
Steps/Calculations: (1) Gmi = Values are from the 1994-96 CSFII Recipe Database
(2) GmMOO = (Gmi/sum(Gmi))*100
(3) MM00 = Values are obtained from the 1994-96 CSFII Nutrient Database
(4) Mi = Gmi_100*(M_100/100)
(5) Mi% = Mi/sum(Mi)
(6) Mi- = Mi% * M_chg
(7) Pgmi =Gmi_100 +(Mi-)
(8) P% = Pgmi/sum(Pgmi)
(9) Gui = (Gmi_100/Ryld)*100
C-3
-------
Example 3: A moisture loss and a fat gain
Follow the steps/calculations below to calculate the amount of each ingredient required to prepare 100 grams of the food (GUI), and the amount of each ingredient as a proportion of the
prepared food within each individual recipe.
Recipe Moist. Fat
Yield Change Change
(Ryld) (M_chg) (F_chg)
56201520 Cornmeal mush, fried 36.00 -65.1 1.1
Recipe
Code
56201520
56201520
56201520
56201520
(1)
Recipe
Ingredient Retn ingred
Code Ingredient description code amount
(Gmi)
2047 Salt, table 0 3.000
4615 fat_added 0 —
14429 Water, municipal 0 948.000
20022 Cornmeal, degermed, enr, yel 305 138.000
Recipe totals: 1089.00
Fat
Code
(F_Code)
4615
(2)
Ingred
amount
in 100
gms of
recipe
(GmiJOO)
0.2755
1.1000
87.0523
12.6722
101.1000
(3)
Amount
of
moist.
in
100 gms
ingred
(M_100)
0.200
0.000
99.900
11.590
(4)
Amount
of
ingred
moist.
in 100
gms of
recipe
(Mi)
0.0006
0.0000
86.9653
1.4687
88.4345
(5)
Ingred
moist.
as
percent
of
recipe
total
(Mi%)
0.00001
0.00000
0.98339
0.01661
1.00000
(6)
Amount
of
moist.
lost
per
ingred
(Mi-)
-0.0004
0.0000
-64.0184
-1.0812
-65.1000
(7)
Ingred
amount
in 100
gms of
recipe
adjusted
for loss
(Pgmi)
0.2751
1.1000
23.0339
11.5910
36.0000
(8)
Ingred
amount
as
percent
of
prepared
product
(P%)
0.00764
0.03056
0.63983
0.32197
1.00000
(9)
Ingred
amount
needed
to
prepare
100 gms
of
product
(GUI)
0.765
3.056
241.812
35.200
Steps/Calculations: (1) Gmi = Values are from the 1994-96 CSFII Recipe Database
(2)Gmi_100 = (Gmi/sum(Gmi))*100
(3) MM00 = Values are obtained from the 1994-96 CSFII Nutrient Database
(4) Mi = Gmi_100*(M_100/100)
(5) Mi% = Mi/sum(Mi)
(6) Mi- = Mi% * M_chg
(7) Pgmi =Gmi_100 + (Mi-)
(8) P% = Pgmi/sum(Pgmi)
(9) Gui = (Gmi_100/Ryld)*100
C-4
-------
Example 4: No moisture or fat change but an ingredient with a moisture loss
This situation requires calculating P% and GUI amounts for ingredients of ingredients in a foodcode recipe using a two stage process:
Stage I. Calculate the amount of each ingredient required to prepare 100 grams of the food (GUI) and the amount of each ingredient as a proportion of the prepared food within each
individual recipe. [Comparable to examples 1+2]
Stage II. Where an ingredient has a recipe (e.g., the ingredient 53114200 in the recipe 53114150), merge it's ingredient information with the foodcode recipe ingredient
information and calculate compound ingredient P% and Gui amounts.
Recipe Moist. Fat Fat
Stage I. Yield Change Change Code
Foodcode Recipe:
Ingredient Recipe:
Ingredient Recipe:
Recipe
Code
53114150
53114150
53114200
53114200
53114200
91305020
91305020
91305020
91305020
91305020
91305020
Ingredient
Code
53114200
91305020
1123
14429
18142
2047
2050
4610
19336
1 1 1 00000
531 1 41 50 Cake, lemon, lowfat, NS as to icing
531 14200 Cake, lemon, lowfat, without icing
91305020 Icing, white
Ingredient description
Cake, lemon, lowfat, w/o icing
Icing, white
Eggs, chick, whl, raw/frz
Water, municipal
Cake, yel, dry mix, pudd-type
Salt, table
Vanilla extract
Margarine, reg, stick, comp, 80% fat
Sugars, pdr
Milk, nfs
Retn
code
0
0
Recipe Totals:
101
0
301
Recipe Totals:
0
0
0
0
0
Recipe Totals:
(Ryld)
100.0
80.00
100.00
(1)
Recipe
ingred
amount
(Gmi)
786.000
462.000
1 248.00
100.000
308.100
515.970
924.07
1.500
4.333
75.125
453.600
38.125
572.68
(M_chg)
0.0
-20.0
0.0
(2)
Ingred
amount
in 100
gmsof
recipe
(GmM 00)
62.9808
37.0192
100.0000
10.8217
33.3416
55.8367
100.0000
0.2619
0.7566
13.1181
79.2061
6.6573
100.0000
(F_chg)
0.0
0.0
0.0
(3)
Amount
of
moist.
in
100 gms
ingred
(M_1 00)
29.617
8.629
75.330
99.900
4.000
0.200
52.580
15.700
0.300
89.121
(F_Code)
0
0
0
(4)
Amount
of
ingred
moist.
in 100
gmsof
recipe
(Mi)
18.6530
3.1944
21 .8474
8.1520
33.3083
2.2335
43.6937
0.0005
0.3978
2.0595
0.2376
5.9330
8.6285
(5)
Ingred
moist.
as
percent
of
recipe
total
(Mi%)
0.85379
0.14621
1 .00000
0.18657
0.76231
0.05112
1 .00000
0.00006
0.04610
0.23869
0.02754
0.68761
1 .00000
(6)
Amount
of
moist.
lost
per
ingred
(Mi-)
0.0000
0.0000
0.0000
-3.7314
-15.2463
-1 .0223
-20.0000
0.0000
0.0000
0.0000
0.0000
0.0000
0.0000
(7)
Ingred
amount
in 100
gms of
recipe
adjusted
for loss
(Pgmi)
62.9808
37.0192
100.0000
7.0903
18.0954
54.8144
80.0000
0.2619
0.7566
13.1181
79.2061
6.6573
100.0000
(8)
Ingred
amount
as
percent
of
prepared
product
(P%)
0.62981
0.37019
1 .00000
0.08863
0.22619
0.68518
1 .00000
0.00262
0.00757
0.13118
0.79206
0.06657
1 .00000
(9)
Ingred
amount
needed
to
prepare
100 gms
of
product
(GUi)
62.981
37.019
13.527
41.677
69.796
0.262
0.757
13.118
79.206
6.657
Steps/Calculations:
(1) Gmi = Values are from the 1994-96 CSFII Recipe Database
(2) GmMOO = (Gmi/sum(Gmi)) * 100
(3) MM00 = Values are obtained from the 1994-96 CSFII Nutrient Database
(4) Mi = Gmi_100*(M_100/100)
(5) Mi% = Mi/sum(Mi)
(6) Mi-=Mi%*M_chg
C-5
-------
(7) Pgmi = Gmi_100 + (Mi-)
(8) P% = Pgmi/sum(Pgmi)
(9) Gui = (Gmi_100/Ryld)*100
Foodcode recipe information
Ingredient recipe information
in 100 grams of ingredient
(1)
(2)
Recipe Ingred. Ingred Ingred. Ingred.
code Recyld Code GmMOO P% GUi
(Ryld) (GmMOO) (P%) (GUi)
53114150 100.0 53114200 62.9808 0.62981 62.981
91305020 37.0192 0.37019 37.019
Ingred.
Rec yld Code
(l_Ryld)
80.0 1123
14429
18142
100.0 2047
2050
4610
19336
11100000
Ingred
GmMOO
(l_Gmi_100)
10.8217
33.3416
55.8367
Ingred. Ingred.
P% GUi
(I_P%) (LGUi)
0.08863 13.527
0.22619 41.677
0.68518 69.796
Ingredient recipe subtotals:
0.2619
0.7566
13.1181
79.2061
0.00262 0.262
0.00757 0.757
0.13118 13.118
0.79206 79.206
6.6573 0.06657 6.657
Ingredient recipe subtotals:
Foodcode recipe totals:
Compound
P%
(C_P%)
0.05582
0.14246
0.43153
0.62981
0.00097
0.00280
0.04856
0.29321
0.02465
0.37019
1.00000
Compound
GUi
(C_GUi)
8.519
26.249
43.958
78.726
0.097
0.280
4.856
29.322
2.464
37.019
115.745
Steps/Calculations: (1) C_P% = P% * I_P%
(2) C_GUi = ((Gmi_100/Ryld) * (l_Gmi_100/l_Rydl) * 100
C-6
-------
Example 5: A moisture loss and an ingredient with a moisture loss
This situation requires calculating nested ingredient amounts in a two stage process:
Stage I. Calculate the amount of each ingredient required to prepare 100 grams of the food (GUI) and the amount of each ingredient as a proportion of the prepared food within each
individual recipe. [Comparable to example 2]
Stage II. Where an ingredient has a recipe (e.g., the ingredient 53116000 in the
and calculate compound ingredient P% and GUI amounts.
Stage I. Recipe
Yield
Foodcode Recipe: 13210160 Diplomat pudding, Puerto Rican
Ingredient Recipe: 531 16000 Cake, pound, without icing
Recipe
Code
13210160
13210160
13210160
13210160
13210160
13210160
13210160
13210160
13210160
13210160
53116000
53116000
53116000
53116000
53116000
53116000
53116000
53116000
Ingredient
Code Ingredient description
1077 Milk, whl, 3.3% fat
1 1 23 Eggs, chick, whl, raw/frz
2010 Cinnamon, ground
2047 Salt, table
91 00 Fruit cocktail, end, hvy syrup
9156 Lemon peel, raw
14429 Water, municipal
19335 Sugars, granulated
42222 Sweet liqueur, bkd 46-60 min
531 16000 Cake, pound, w/o icing
1 1 23 Eggs, chick, whl, raw/frz
2047 Salt, table
4610 Margarine, reg, stick, comp, 80% fat
14429 Water, municipal
18369 Baking pdr, double-acting, NaAISO4
19335 Sugars, granulated
20084 Wheat fir, white, cake, enr
11100000 Milk, nfs
sty
Retn
code
2152
101
0
0
151
0
0
0
0
301
Recipe totals:
101
0
0
0
0
0
301
2152
Recipe totals:
(Ryld)
65.40
88.00
(1)
Recipe
ingred
amount
(Gmi)
488.000
300.000
1.150
0.750
248.000
6.000
4.937
200.000
34.000
300.000
1582.84
150.000
1.002
84.600
0.617
2.875
150.000
163.500
40.672
593.27
recipe 13210160), merge it's
Moist. Fat
Change Change
(M_chg)
-34.6
-12.0
(2)
Ingred
amount
in 100
gms of
recipe
(GmMOO)
30.8307
18.9533
0.0727
0.0474
15.6681
0.3791
0.3119
12.6355
2.1480
18.9533
100.000
25.2838
0.1689
1 4.2600
0.1040
0.4846
25.2838
27.5593
6.8556
100.0000
(F_chg)
0.0
0.0
(3)
Amount
of
moist.
in
100 gms
ingred
(M_100)
87.990
75.330
9.520
0.200
80.400
81 .600
99.900
0.000
46.200
21.558
75.330
0.200
15.700
99.900
5.000
0.000
12.510
89.121
ingredient information with the foodcode recipe
Fat
Code
(F_Code)
0
0
(4)
Amount
of
ingred
moist.
in 100
gms of
recipe
(Mi)
27.1279
14.2775
0.0069
0.0001
12.5971
0.3093
0.3116
0.0000
0.9924
4.0860
59.7089
19.0463
0.0003
2.2388
0.1039
0.0242
0.0000
3.4477
6.1098
30.9710
(5)
Ingred
moist.
as
percent
of
recipe
total
(Mi%)
0.45434
0.23912
0.00012
0.00000
0.21098
0.00518
0.00522
0.00000
0.01662
0.06843
1 .00000
0.61497
0.00001
0.07229
0.00335
0.00078
0.00000
0.11132
0.19727
1 .00000
(6)
Amount
of
moist.
lost
per
ingred
(Mi-)
-15.7201
-8.2735
-0.0040
-0.0001
-7.2998
-0.1792
-0.1806
0.0000
-0.5751
-2.3677
-34.. 6000
-7.3796
-0.0001
-0.8675
-0.0403
-0.0094
0.0000
-1 .3358
-2.3673
-12.0000
(7)
Ingred
amount
in 100
gms of
recipe
adjusted
for loss
(Pgmi)
15.1107
10.6798
0.0686
0.0473
8.3683
0.1998
0.1313
12.6355
1 .5730
16.5856
65.4000
17.9041
0.1688
13.3926
0.0637
0.4752
25.2838
26.2235
4.4883
88.0000
ingredient information
(8)
Ingred
amount
as
percent
of
prepared
product
(P%)
0.23105
0.16330
0.00105
0.00072
0.12796
0.00306
0.00201
0.19320
0.02405
0.25360
1 .00000
0.20346
0.00192
0.15219
0.00072
0.00540
0.28732
0.29799
0.05100
1 .00000
(9)
Ingred
amount
needed
to
prepare
100 gms
of
product
(GUi)
47.142
28.981
0.111
0.072
23.957
0.580
0.477
19.320
3.284
28.981
28.732
0.192
16.205
0.118
0.551
28.732
31.317
7.790
Steps/Calculations: (1) Gmi = Values are from the 1994-96 CSFII Recipe Database
(2) GmMOO = (Gmi/sum(Gmi)) * 100
(3) Mi 100 = Values are obtained from the
(4) Mi = Gmi 100 *(M 100/100)
(5) Mi% = Mi/sum(Mi)
1994-96 CSFII
Nutrient
Database
C-7
-------
(6) Mi-=Mi%*M_chg
(7) Pgmi = Gmi_100 + (Mi-)
(8) P% = Pgmi/sum(Pgmi)
(9) Gui = (Gmi_100/Ryld)* 100
Foodcode
Recipe Ingred.
code Rec yld Code
(Ryld)
13210160 65.4 1077
1123
2010
2047
9100
9156
14429
19335
42222
53116000
recipe information
Ingred
Gm1 100
(GmMOO)
30.8307
18.9533
0.0727
0.0474
15.6681
0.3791
0.3119
12.6355
2.1480
18.9533
Ingred.
P%
(P%)
0.23105
0.16330
0.00105
0.00072
0.12796
0.00306
0.00201
0.19320
0.02405
0.25360
Ingredient recipe information
in 100 grams of ingredient
Ingred.
GUI
(GUi)
47.142
28.981
0.111
0.072
23.957
0.580
0.477
19.320
3.284
28.981
Ingred.
Rec yld Code
(l_Ryld)
88.0 1123
2047
4610
14429
18369
19335
20084
11100000
Ingred Ingred.
Gm1 100 P%
(l_Gmi_100) (I_P%)
25.2838 0.20346
0.1689 0.00192
14.2600 0.15219
0.1040 0.00072
0.4846 0.00540
25.2838 0.28732
27.5593 0.29799
Ingred.
GUi
(l_GUi)
Subtotals:
28.732
0.192
16.205
0.118
0.551
28.732
31.317
6.8556 0.05100 7.790
Ingredient recipe subtotals:
Foodcode recipe totals:
(1)
Compound
P%
(C_P%)
0.23105
0.16330
0.00105
0.00072
0.12796
0.00306
0.00201
0.19320
0.02405
0.74640
0.05160
0.00049
0.03860
0.00018
0.00137
0.07286
0.07557
0.01293
0.25360
1.00000
(2)
Compound
GUi
(C_GUi)
47.142
28.981
0.111
0.072
23.957
0.580
0.477
19.320
3.284
123.924
8.327
0.056
4.696
0.034
0.160
8.327
9.076
2.258
32.934
156.858
Steps/Calculations:
(1)C_P% =P%*I_P%
(2) C_GUi = ((Gmi_100/Ryld) * (l_Gmi_100/l_Rydl)_'
100
C-8
-------
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CSFII survey documentation, file 1 (See USDA/ARS, 1996).
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Efron, Bradley. 1982. The Jackknife, the Bootstrap and Other Resampling Plans. Philadelphia, Pennsylvania: Society
for Industrial and Applied Mathematics.
Hansen, M.H., W.N. Hurwitz, and W.G. Madow. 1953. Sample Survey Methods and Theory. Volume I: Methods and
Applications. John Wiley & Sons, Inc.: pp. 399 and 419.
Jacobs, H.L, Kahn, H.D., Stralka, K.A., and Phan, D.B. 1998. "Estimates of Per Capita Fish Consumption in the U.S.
Based on the Continuing Survey of Food Intakes by Individuals (CSFII)." Risk Analysis: An International Journal.
Vol. 18, No. 3, June 1998.
Kennedy, W.J. and J.E. Gentle. 1980. Statistical Computing. New York, New York: Marcel Dekker, Inc.: p. 224.
National Research Council (NRC). 1986. Nutrient Adequacy, Assessment Using Food Consumption Surveys.
Washington, DC: National Academy Press.
Nusser, S.M., A.L. Carriquiry, K.W. Dodd, and W.A. Fuller. 1996. "A Semiparametric Transformation Approach to
Estimating Usual Intake Distributions." Journal of the American Statistical Association 91: pp. 1440-1449.
Shah, B.V., et al. April 1996. Statistical Methods and Mathematical Algorithms Used in SUDAAN Release 7.0.
Research Triangle Institute: pp. 2-5.
USDA/ARS (U.S. Department of Agriculture, Agricultural Research Service). 1998. 1994-1996 Continuing Survey of
Food Intakes by Individuals and 1994-1996 Diet and Health Knowledge Survey. CD-ROM, accession number
PB98-500457. [Available from the National Technical Information Service, 5285 Port Royal Road, Springfield,
VA 22161. Phone: (703) 487-4650.]
USDA/ARS (U.S. Department of Agriculture, Agricultural Research Service). 2000. 1994-1996, 1998 Continuing
Survey of Food Intakes by Individuals. CD-ROM, accession number PB98-500457. [Available from the
National Technical Information Service, 5285 Port Royal Road, Springfield, VA 22161. Phone: (703) 487-4650.]
Woodruff, R.S. 1971. "A Simple Method for Approximating the Variance of a Complicated Estimate." Journal of the
American Statistical Association 66: pp. 411-414.
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