ESTIMATED PER CAPITA FISH CONSUMPTION IN THE UNITED STATES
March 2000
Based on Data Collected by the United States Department of Agriculture's
1994-1996 Continuing Survey of Food Intake by Individuals
Office of Water
Office of Science and Technology
U.S. Environmental Protection Agency
Washington, D.C.
Support provided under
EPA Contract: # 68-C-99-233
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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, 1995, and 1996 Continuing Survey of
Food Intakes by Individuals (CSF1I) 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 consumed" fish
and "uncooked" fish. Estimates in this report that reflect only the amount of fish consumed from
fish-containing prepared foods are labeled "as consumed." In the process of generating "as
consumed" estimates, each reported consumption of a fish-containing food in the CSFII was
adjusted to yield only the amount of consumed fish. "Uncooked" fish estimates project the
portion of consumed 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 two appendices. The
fourth and fifth sections contain tabulated estimates and selected graphical presentations of
daily average per capita consumption for "as consumed" 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
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individual, defines "consumers only," and identifies how the data were subset to estimate
fish consumption for "consumers only."
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 Consumed" 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 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.
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- 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.
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 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.
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• 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.
• 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 consumed" 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.
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EXECUTIVE SUMMARY
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,
1995, and 1996 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
consumed" and "uncooked" fish. The "as consumed" 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
consumed 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.
The estimated mean daily average per capita consumption of "as consumed" freshwater and
estuarine finfish and shellfish is 4.99 ± 0.28 grams/person/day. When consumption is estimated
per kilogram of the consumer's body weight, the mean daily average of "as consumed"
freshwater and estuarine finfish and shellfish consumption is 78.21 ± 4.50 milligrams/kilogram of
body weight/day. These estimates project "as consumed" fish consumption data from a
combined sample of 15,303 individuals to the population of 261,897,260 individuals in the 50
states and District of Columbia. A 90-percent confidence interval about the estimated national
mean consumption of "as consumed" freshwater and estuarine finfish and shellfish is 4.52 to
5.46 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 consumed"
fish consumption estimates from the combined 1994, 1995, and 1996 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 4.62 grams of "as consumed" freshwater and estuarine finfish
and shellfish. This same group consumed, on average, 6.93 ± 0.53 grams/person/day of "as
consumed" 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 12.30 ±1.13 grams/person/day of "as
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consumed" finfish and shellfish. The estimated mean daily average consumption of "as
consumed" freshwater and estuarine finfish and shellfish by low-income individuals is 4.99 ±
0.65 grams/person/day.
The estimated mean daily average per capita consumption of "uncooked" freshwater and
estuarine finfish and shellfish is 6.33 ± 0.37 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 99.25 ± 5.82 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 5.73 to 6.94 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, 1995, and 1996 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 5.81 grams of "uncooked" freshwater
and estuarine finfish and shellfish. This same group consumed, on average, 8.98 ± 0.68
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 15.70 ± 1.39
grams/person/day of "uncooked" finfish and shellfish. The estimated mean daily average
consumption of."uncooked" freshwater and estuarine finfish and shellfish by low-income
individuals is 6.29 ± 0.81 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 1996).
The primary sampling stage of this 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
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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 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.
Therefore, only mean and percentile estimates are reported for all subpopulations considered
here. The survey does support interval estimates for the U.S. population and some large
subpopuSations. 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 1-2
1.2.3 Sample Weights 1-3
1.3 STRENGTHS AND LIMITATIONS OF THE CSFII FOR ESTIMATING PER
CAPITA FOOD CONSUMPTION 1-3
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 Consumed" 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 2-6
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 CONSUMED" FISH CONSUMPTION ESTIMATES 4-1
5. "UNCOOKED" FISH CONSUMPTION ESTIMATES 5-1
APPENDIX A: FRESHWATER/ESTUAR1NE RATIO FOR UNKNOWN FISH
COMPONENTS AND HABITAT ASSIGNMENTS BY FOOD CODE A-1
APPENDIX B: STATISTICAL METHODS B-1
REFERENCES
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TABLES
Table Page
Table 1.1 CSFll RESPONSE RATES 1-3
Table B.1 BIAS-CORRECTED AND UNCORRECTED ESTIMATES OF MEAN
AS CONSUMED FISH CONSUMPTION .B-12
Table B.2 BIAS-CORRECTED AND UNCORRECTED ESTIMATES OF MEAN
UNCOOKED FISH CONSUMPTION B-13
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TABLES and FIGURES
Section Page
4. "AS CONSUMED" 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
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish , 4-7
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish 4-8
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-9
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-10
4.1.1.2 Milligrams/kilogram of body weight/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 4-11
2. Marine: Age by Gender and All Individuals 4-12
3. All Fish: Age by Gender and All Individuals 4-13
4. Individuals of Age 18 and Older 4-14
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish 4-15
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish .4-16
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-17
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-18
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Section Page
4.1.2 Finfish (grams/person/day)
TABLES
1. All Individuals 4-19
2. Individuals of Age 18 and Older 4-20
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Finfish 4-21
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Finfish 4-22
3. Histograms for Individuals of Age 18 and Older.
Freshwater/Estuarine, Marine, and Total Finfish 4-23
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Finfish 4-24
4.1.3 Shellfish (grams/person/day)
TABLES
1. All Individuals 4-25
2. Individuals of Age 18 and Older 4-26
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Shellfish 4-27
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Shellfish 4-28
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Shellfish 4-29
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Shellfish 4-30
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Section Page
4.1.4 Low-income Population (grams/person/day)
TABLES
1. Finfish 4-31
2. Shellfish 4-32
3. Finfish and Shellfish 4-33
FIGURES
1. Histograms of Total Finfish, Total Shellfish, and
Total Finfish and Shellfish 4-34
2. Cumulative Distributions of Total Finfish, Total Shellfish,
and Total Finfish and Shellfish 4-35
4.1.5 Alternate Habitat (grams/person/day)
TABLES
1. Finfish 4-36
2. Shellfish 4-37
3. Finfish and Shellfish 4-38
FIGURES
1. Histograms of Freshwater, Estuarine/Marine, and
Total Finfish and Shellfish . 4-39
2. Cumulative Distributions of Freshwater, Estuarine/Marine,
and Total Finfish and Shellfish 4-40
4.1.6 Mean Consumption by Species within Habitat (grams/person/day)
TABLES
1. Females of Age 14 and Younger 4-41
2. Females of Age 15 to 44 4-42
3. Females of Age 45 and Older 4-43
4. All Females 4-44
5. Males of Age 14 and Younger 4-45
6. Males of Age 15 to 44 4-46
7. Males of Age 45 and Older 4-47
8. All Males 4-48
9. Individuals of Age 14 and Younger 4-49
10. Individuals of Age 15 to 44 4-50
11. Individuals of Age 45 and Older 4-51
12. Individuals of Age 18 and Older 4-52
13. All Individuals 4-53
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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 4-54
2. Marine: Age by Gender and All Individuals ............ 4-55
3. All Fish: Age by Gender and All Individuals 4-56
4. Individuals of Age 18 and Older 4-57
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish .4-58
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish .4-59
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-60
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-61
4.2.1.2 Milligrams/kilogram of body weight/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 4-62
2. Marine: Age by Gender and All Individuals 4-63
3. All Fish: Age by Gender and All Individuals 4-64
4. Individuals of Age 18 and Older 4-65
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish , 4-66
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish 4-67
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-68
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 4-69
4.2.2 Alternate Habitat (grams/person/day)
TABLES
1. Finfish and Shellfish 4-70
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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
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish 5-7
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish 5-8
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 5-9
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish ......... 5-10
5.1.1.2 Milligrams/kilogram of body weight/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 5-11
2. Marine: Age by Gender and All Individuals 5-12
3. All Fish: Age by Gender and All Individuals 5-13
4. Individuals of Age 18 and Older 5-14
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish 5-15
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish 5-16
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 5-17
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 5-18
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Section Page
5.1.2 Finfish (grams/person/day)
TABLES
1. AH Individuals 5-19
2. Individuals of Age 18 and Older. 5-20
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Finfish .5-21
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Finfish .5-22
3. Histograms for individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Finfish 5-23
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Finfish 5-24
5.1.3 Shellfish (grams/person/day)
TABLES
1. All Individuals .5-25
2. Individuals of Age 18 and Older 5-26
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Shellfish .5-27
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Shellfish .5-28
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Shellfish 5-29
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Shellfish 5-30
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Section Page
5.1.4 Low-income Population (grams/person/day)
TABLES
1. Finfish 5-31
2. Shellfish .5-32
3. Finfish and Shellfish 5-33
FIGURES
1. Histograms of Total Finfish, Total Shellfish, and
Total Finfish and Shellfish 5-34
2. Cumulative Distributions of Total Finfish, Total Shellfish,
and Total Finfish and Shellfish 5-35
5.1.5 Alternate Habitat (grams/person/day)
TABLES
1. Finfish 5-36
2. Shellfish „ 5-37
3. Finfish and Shellfish 5-38
FIGURES
1. Histograms of Freshwater, Estuarine/Marine, and
Total Finfish and Shellfish 5-39
2. Cumulative Distributions of Freshwater, Estuarine/Marine,
and Total Finfish and Shellfish 5-40
5.1.6 Mean Consumption by Species within Habitat (grams/person/day)
TABLES
1. Females of Age 14 and Younger 5-41
2. Females of Age 15 to 44 5-42
3. Females of Age 45 and Older 5-43
4. All Females 5-44
5. Males of Age 14 and Younger 5-45
6. Males of Age 15 to 44 5-46
7. Males of Age 45 and Older 5-47
8. All Males 5-48
9. Individuals of Age 14 and Younger 5-49
10. Individuals of Age 15 to 44 5-50
11. Individuals of Age 45 and Older 5-51
12. Individuals of Age 18 and Older 5-52
13. All Individuals 5-53
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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. Freshwaier/Estuarine: Age by Gender and Alllndividuals 5-54
2. Marine: Age by Gender and All Individuals 5-55
3. All Fish: Age by Gender and All Individuals 5-56
4. Individuals of Age 18 and Older 5-57
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish 5-58
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish 5-59
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 5-60
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 5-61
5.2.1.2 Milligrams/kilogram of body weight/day
TABLES
1. Freshwater/Estuarine: Age by Gender and All Individuals 5-62
2. Marine: Age by Gender and All Individuals 5-63
3. All Fish: Age by Gender and All Individuals 5-64
4. Individuals of Age 18 and Older. 5-65
FIGURES
1. Histograms of Freshwater/Estuarine, Marine, and
Total Fish 5-66
2. Cumulative Distributions of Freshwater/Estuarine, Marine,
and Total Fish 5-67
3. Histograms for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 5-68
4. Cumulative Distributions for Individuals of Age 18 and Older:
Freshwater/Estuarine, Marine, and Total Fish 5-69
5.2.2 Alternate Habitat (grams/person/day)
TABLES
1. Finfish and Shellfish 5-70
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1. USDA's CSFII SURVEY DESCRIPTION AND METHODOLOGY
A summary of the USDA's 1994, 1995, and 1996 series of the 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 approximately 10,000 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" (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, 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 1996). The sample design aimed at specified precision
levels for estimates of mean one-day consumption of saturated fat and iron.
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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" (CSF11 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 samples 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.
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.
90
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Two days of dietary recall data were provided by 15,303 individuals across the three
survey years. This constitutes an overall two-day response rate of 75.9 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
/?ifEAR J
1994
1995
1996
TOTAL ELIGIBLE
INDIVIDUALS SAMPLED
6,973
6,664
6,484
NUMBER WITH
TWO-DAY RESPONSE
5,311
5,072
4,920
fTWO4DA¥)
RESPONSEHAiE •#.&
76.2%
76.1%
75.9%
1.2.3 Sample Weights
All three 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, which are recorded in the CSFII data in the
variable SAM_WT, 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 1994-96 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 CSFII survey design allows the combination of three years of data through a
weighting scheme. This combination of three years provides a sample of over 15,000
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
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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 75.9 percent for the 1994-96 CSFII, as opposed to approximately 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 CSFII survey
was 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.
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 CSFII collects 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 survey includes 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 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
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to generate a variance estimate for the subpopuiation. For many of the subpopulations
evaluated in this report, numerous strata did not have information for two variance estimation
units. Because there is insufficient information in the naming convention, combining data across
like strata was not possible. Therefore, the survey did not support variance estimation for many
of the reported subpopulations. Because of this, means differences cannot be formally tested
and interval estimates about the mean and upper percentiles cannot be supplied, except for the
larger subpopuiation. All reported differences are empirical as opposed to statistical.
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, 1995, and 1996 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. Section 2 defines the conventions applied to the 1994, 1995, and 1996 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 fmfish 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 consumed"
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 1994,1995, and 1996 CSFII surveys categorized food consumption into 10,620 food
codes. A companion recipe database provided amounts of individual ingredients for each of the
CSFII food codes. A total of 788 of these food codes relate to fish or shellfish. Survey
respondents with two days of dietary intake data reported consumption across 616 of these
fish-related food codes.
Food codes preceded by the number 26 designate fish or shellfish. Sixty nine percent of
the 616 fish-related food codes are in this category. 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 616 fish-related food codes. Application of
this percentage of fish, unique to each fish-related food code, facilitated the adjustment of
reported consumptions to yield the amount of "as consumed" or "uncooked" fish.
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Section 2.1.1 defines fish-by-habitat types. The 616 fish-related food codes in the CSFll
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
consumed" 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—AH Fish" incorporated fish
consumption data from all of the 616 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 616 fish-related food codes in the CSFll 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 616 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 offish contained in the food code was assigned based on
the food component from the recipe. Then, the species was assigned a habitat type. Mr. Jeffery
Bigler, an EPA Fisheries Biologist, created the habitat assignments. In most cases, the habitat
assignments were straight-forward. 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
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was apportioned across multiple habitats. 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 89.62 percent of the amount of
consumed fish from the recipe was assigned to the estuarine habitat and the remaining 10.38
percent to the marine habitat. This apportionment across habitats is based on the percentage of
1994, 1995, and 1996 commercial flatfish landings reported by the National Marine Fisheries
Service (data retrieved February 1998 from www.remora.ssp.nmfs.gov).
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. In
these cases, the habitat for food components specified as clam was apportioned 1.93 percent to
the estuarine habitat and the remainder (98.07 percent) to marine. These percentages were
based on commercial landings reported to the United States Department of Commerce across
the years of 1994, 1995, and 1996 (data retrieved February 1998 from
www.remora.ssp.nmfs.gov). To determine these percentages, the landings data were first
classified by habitat. For example, clam landings listed as softshell received the estuarine
habitat designation. Atlantic surf, arctic surf, hard, and ocean quahog clams received a marine
designation. Quahog and northern clam landings were apportioned equally across estuarine
and marine habitats. Once the landing habitat determinations were complete, the percentage of
estuarine clam landings was determined by summing the total of estuarine landings across the
years and dividing this total by the total clam landings for the three years.
Food components designated as crab were apportioned 65.57 percent to the estuarine
habitat and 34.43 percent to the marine habitat. These percentages were again determined
from United States Department of Commerce commercial landings. If the commercial landing
reported blue, hard, or dungeness crab, the habitat assignment was estuarine. All other crab
landings were classified as marine. Similarly, a food component of scallops, with no further
designation, was apportioned 0.58 percent to the estuarine habitat and 99.42 percent to the
marine. Again, these percentages were based on commercial landings. For the purpose of
determining percentages, commercial landings of bay scallops were classified as estuarine, all
others, including calico and sea scallops, were classified as marine.
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 commercial landings during the combined 1994-1996
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period. 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
apportionment for salmon was 0.06 percent to the freshwater habitat, 3.02 percent to the
estuarine habitat, and 96.92 percent to the marine habitat.
There were eleven 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 eleven 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.
2.1.2 Conventions for Determining "As Consumed" Fish
Once habitat classifications were made, the "as consumed" amount of fish was determined
using the recipe database, which lists the amount of each ingredient in the food code. First, the
total weight of the recipe was determined by summing the weights of the individual components
in the recipe. The fraction of fish in the recipe was then estimated as a ratio of the weight of the
fish ingredient to the total recipe weight. If a recipe contained several fish components, a ratio
was determined for each component. For example, food code 26301110, "Abalone, cooked,"
lists ingredients totaling 971.9 grams. Of this total, 907.2 grams or 93.34 percent of the recipe
was raw abalone. Therefore, every time a respondent recorded consumption of food code
26301110, the recorded consumption was multiplied by 0.9334 to adjust the reported amount of
consumed food code to reflect the "as consumed" amount of abalone. If a food code contained
multiple fish ingredients, then an adjustment factor was determined for each ingredient.
One additional adjustment was made. If a food component was fisted as a fish-containing
soup, but the amount offish in the soup was not specified, then 7.5 percent of the soup was
assumed to be fish. This applied to 10 food codes, such as Manhattan and New England clam
chowder.
Appendix A contains a tabulated presentation of the 616 participant-reported CSFH
fish-containing food codes, which are listed according to fish species. Along with the food and
fish component name, the table lists information extracted from the USDA's CSFM 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 offish. The percentage offish in the recipe was used to adjust reported
consumptions of the food code to reflect the amount of "as consumed" fish.
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2.1.3 Conventions for Determining "Uncooked" Fish
Once habitat classifications were made, the "uncooked" amount of fish was determined
using the recipe database. Specifically, the amount of each ingredient in the food code and the
yield for the food code's recipe were factors used in completing the adjustment to the reported
consumption of each fish-containing food code. First, the reported consumption was adjusted
to incorporate the recipe's yield. This was accomplished by dividing the reported consumption
of a fish-containing food code by the recipe's yield fraction. That is, if the respondent recorded
consumption of 100 grams of a fish-containing food code and the yield associated with the food
code's recipe is 80 percent, the consumed amount of the food code, on an uncooked basis, is
(100*0.80) = 125 grams. Then the fish component of the food was determined using the
food-code's recipe. First, the total weight of the recipe was obtained by summing the weights of
the individual components in the recipe. The fraction of fish in the recipe was then estimated as
a ratio of the weight of the fish ingredient to the total recipe weight. If a recipe contained several
fish components, a ratio was determined for each component.
For example, food code 26301110, "Abalone, cooked," lists ingredients totaling 971.9
grams and has a yield of 80 percent. Of this total, 907.2 grams or 93.34 percent of the recipe
was raw abalone. Therefore, every time a respondent recorded consumption of food code
26301110, the recorded consumption was first divided by the yield fraction. This adjusted
uncooked amount of the consumed food code was then multiplied by 0.9334 to adjust the
reported amount of consumed food code to reflect the "uncooked" amount of abalone. So, if a
respondent recorded consumption of 100 grams of food code 26301110, then the amount of
abalone, on an uncooked basis is (100 grams-MD.80 yield)*0.9334 percent fish = 116.675 grams.
If a food code contained multiple fish ingredients, then an adjustment factor was determined for
each ingredient.
In some instances, preprocessed fish components entered the recipe. Examples of
preprocessing are canning and pickling. In these instances, corrections for preprocessing
occurred prior to making yield and percentage of fish adjustments. 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*0.75). For example, the fish component in food code 26101180 is
canned anchovy. In accordance with the convention that canning results in a 75 percent yield,
133.33 grams of anchovy resulted in 100 grams of canned anchovy. Tuna casserole, food code
27350080, has a total recipe weight of 1,139.675 grams. Of this, 184.275 grams are canned
tuna. To correct the canned tuna for the 25 percent moisture loss, the 184.275 grams were
divided by 0.75 (0.75 = 1-fraction of moisture loss) to yield 245.7 grams of tuna. Therefore, the
fraction of uncooked tuna in the casserole is 245.7*1139.675 = 0.2156. The yield of the
casserole after preparation is 90 percent. Therefore, if a survey participant reported
consumption of 100 grams of food code 27350080, then (100 grams*0.9 yield)*0.2156 = 23.96
grams of uncooked tuna entered into the estimation algorithm.
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Preprocessing adjustments were made for smoking, pickling, drying, and kippering. These
percentages were supplied by Dr. Jacob Exler of the USDA.
One additional adjustment was made. 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. This applied to 10 food codes, such as Manhattan and New England clam
chowder.
Appendix A contains a tabulated presentation of the 616 participant-reported CSFII
fish-containing food codes, which 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 "uncooked" fish.
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 consumed" (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.
2.2.1 Average Daily Consumption Data
All three 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 consumed" (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 consumed" (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
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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 consumed" (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 does the
grams daily averages do.
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;1' 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
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. SUMMARY 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 three CSFII surveys are multistage, stratified-ciuster 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 SAM_WT, 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
3/1
31
-------
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.
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 100a percentile and 100(1-a) 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.
32-
-------
4. "AS CONSUMED" FISH CONSUMPTION ESTIMATES
This section presents tabulated daily average "as consumed" 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 consumed" 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 percentiie, and 99th
percentiie 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, 1995, and 1996 CSFII to daily average per capita consumption by the U.S. population.
Estimates project consumption from a combined sample of 15,303 individuals to a population of
261,897,260. 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 190,931,846.
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
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 3,977 individuals
in the 1994, 1995, and 1996 CSFII projects to a low-income population of 50,234,917.
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.
31
-------
SECTION 4.1.1.1 TABLE 1. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (grams/person/day)
Freshwater/Estuarine: Age by Gender and All Individuals
14 and Younger
15-44
45 and Older
All Ages
2,564
2,332
2,654
7,550
1.89(1.44-2.33)
4.62 (3.71-5.53)
5.07 (4.25-5.90)
4.18 (3.62-4.75)
0.00(0.00-0.11)
5.55 (3.73-9.90)
14.09(7.02-17.69)
6.06 (4.36-9.24)
11.35(7.93-12.68)
25.19(23.80-32.03)
34.13(28.22-42.50)
25.64 (24.32-29.05)
45.53(39.49-57.01)
90.37(76.71-119.64)
82.54 (75,52-98.62)
79.38 (76.97-92.62)
14 and Younger
15-44
45 and Older
All Ages
2,591
2,382
2,780
7,753
2.57(1.95-3.19)
6.02 (5.05-6.98)
8.08 (6.82-9.34)
5.83 (5.14-6.52)
0.00 (0.00-0.08)
11.68(10.29-13.79)
24.83(23.13-31.45)
11.64(9.87-13.00)
12.09(10.26-15.62)
41.68(36.03-48.98)
58.51 (54.67-62.94)
40.90(36.71-44.29)
69.39 (62.49-95.29)
119.26(95.36-145.24)
130.24(109.91-151.05)
116.10(107.84-129.16)
14 and Younger
15-44
45 and Older
5,155
4,714
5,434
15,303
2.23(1.84-2.62)
5.32 (4.67-5.97)
6.45 (5.62-7.28)
4.99 (4.52-5.46)
0.00 (0.00-0.09)
10.14(6.89-12.32)
19.30(15.44-22.91)
9.33(6.16-10.97)
11.86(8.93-14.88)
34.19(30.80-38.31)
45.17(39.60-53.96)
32.28 (30.80-35.97)
61.76(51.71-72.73)
110.15(89.31-130.65)
106.73(100.50-121.35)
97.24 (90.43-103.62)
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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
-------
SECTION 4.1.1.1 TABLE 2. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (grams/person/day)
Marine: Age by Gender and All Individuals
14 and Younger
15-44
45 and Older
All Ages
2,564
2,332
2,654
7,550
4.00 (3.33-4.66)
6.93 (6.05-7.80)
10.51(9.24-11.78)
7.51 (6.87-8.15)
14.08(10.50-20.97)
28.13 (24.50-28.37)
39.93(37.18-42.53)
28.30(28.13-28.83)
29.06 (27.78-36.22)
47.38(42.61-52.95)
60.21 (58.05-64.41)
49.17(47.56-51.82)
56.85(49.18-90.26)
95.35 (89.06-106.03)
123:98(115.47-137.83)
101.37(96.00-108.97)
14 and Younger
15-44
45 and Older
All Ages
2,591
2,382
2,780
7,753
4.27 (3.47-5.08)
9.43(8.17-10.69)
11.55(10.24-12.86)
8.84(8.01-9.68)
12.18 (7.03-16.27)
36.35 (28.39-43.46)
46.84(41.76-51.99)
32.95 (28.35-37.85)
28.12(26.16-33.05)
73.42 (57.73-80.00)
68.76 (63.95-77.08)
61.95(56.78-72.33)
85.25(83.52-112.24)
121.82(100.02-147.70)
134.46(112.81-149.50)
117.02(110.15-131.11)
14 and Younger
15-44
45 and Older
All Ages
5,155
4,714
5,434
15,303
4.14(3.53-4.75)
8.18 (7.28-9.08)
10.98 (9.95-12.02)
8.16 (7.55-8.77)
13.37 (10.41-14.20)
28.38(28.13-34.20)
42.50(41.31-44.90)
28.74(28.27-31.95)
28.39 (27.63-32.35)
56.78(55.08-64.41)
64.18(61.75-66.00)
56.22 (54.91-56.78)
85.00 (72.65-90.26)
109.19(98.25-124.75)
130.10(118.94-143.73)
111.73(102.62-119.68)
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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
-------
SECTION 4.1.1.1 TABLE 3. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (grams/person/day)
All Fish: Age by Gender and All Individuals
14 and Younger
15-44
45 and Older
All Ages
2,564
2,332
2,654
7,550
5.89(5.01-6.76)
11.55(10.16-12.94)
15.58(13.96-17.21)
11.69(10.73-12.65)
23.31 (19.83-28.17)
42.46 (37.83-47.65)
58.50(52.15-60.73)
42.61 (41.82-46.38)
42.49 (38.80-47.32)
67.47(61.98-71.78)
81.50(75.05-85.22)
68.88 (64.41-72.65)
87.84 (72.73-93.94)
145,89(128.12-151.05)
157.26(148.09-175.65)
143.86(130.65-150.33)
14 and Younger
15-44
45 and Older
All Ages
2,591
2,382
2,780
7,753
6.84 (5.78-7.90)
15.45(13.96-16.93)
19.62(17.93-21.32)
14.67(13.74-15.60)
24.24(16.58-28.34)
60.84(54.65-72.91)
68.43 (65.61-72.56)
56.81 (53.18-62.46)
42.49 (36.32-56.27)
93.93(89.36-98.11)
101.68(95.98-105.46)
90.85 (84.93-94.08)
126.28(111.89-145.24)
181.79(170.10-185.87)
174.37(162.38-213.49)
166.56(163.50-176.76)
14 and Younger
15-44
45 and Older
All Ages
5,155
4,714
5,434
15,303
6.37 (5.58-7.16)
13.50(12.43-14.57)
17.43(16.10-18.77)
13.15(12.38-13.91)
23.73 (20.64-26.89)
52.12(47.50-56.80)
62.64 (57.38-65.84)
49.45(47.63-51.88)
42.49(38.13-43.38)
84.45 (78.06-94.08)
89.81 (85.88-96.38)
79.85 (77.08-83.33)
109.51 (92.08-130.50)
164.76 (147.08-177.02)
165.89(159.16-175.65)
154.67(149.55-163.50)
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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
-------
SECTION 4.1.1.1 TABLE 4. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish
Individuals of Age 18 and Older
i'i--^ ^"iJ.vl'S^F:
f",.-"-.- " .~-i~ --~--"" ^~f-i~-^.:"~\
£------— — - " -" I-"----";;-.- --"•;: •i**'
Freshwater/Estuarine
Marine
All Fish
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
^^S^^J5^""-^fiii-:!l-i^iSnjK
Sr"^^^^^^-"^^
'-"---- -_fiUfUlllli^. ---s, _-f-_ l^rf^j
5.89
0.00
13.12
40.88
111.38
9.62
0.00
38.03
61.24
118.82
15.51
0.00
57.01
87.04
165.84
P^SttS^
5.29
0.00
11.25
37.19
98.62
8.87
0.00
36.75
58.43
110.44
14.57
0.00
56.39
84.83
155.46
5-.T- ~.= _ ~_™B "- ~
fJ%^«tfBjp{Fij«m!Pfefe ="•"
-
6.49
0.00
16.58
45.67
123.05
10.37
0.00
40.00
64.41
132.24
16.46
0.00
60.01
92.00
173.75
(1) Source of data: 1994-1996 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 190,931,846 individuals of
age 18 and older using 3-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 percentite bootstrap method with 1,000 bootstrap replications.
4-6
-------
Section 4.111 Figure 1 Histograms of As Consumed Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
250
O 150
50
10
z«i :izo 430 rtflil
230
200
150
50
10
Hit > Btl 2» 320 430 MO
I
-J
Finfish and Shellfish Consumed (grams/person/day)
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
2SO
200
150
50
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1894-1996 USDA Continuing Survey of Fbod Intakes by Individuals (CSFII).
[fflllllflf Persons reporting zero consumption
MMHHBB|||^^HH|||H
Persons reporting > zero consumption
-------
Section 4.111 Figure 2. Cumulative Distributions of As Consumed Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
I
oo
MO
90
ao
70
03 60
8 50
* 40
30
20
Freshwater/Estuarine Finfish and Shellfish
0 100 200 300 400 500
BO 200 300 400
Finfish and Shellfish Consumed (grams/person/day)
500
100
90
80
70
60
50
40
30
20
Marine Finfish and Shellfish
eo DO 200 300 400 SO
0 100 200 300 400 500
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSF11).
-------
I
CD
Section 4.111 Figure 3. Histograms of As Consumed Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Hreshwater/Estuarine Finfish and Shellfish
200
150
Finfish and Shellfish Consumed (grams/person/day)
Marine Finfish and Shellfish
200
150
100
SO
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
UK! > BO 21) 320 430 540
Finfish and Shellfish Consumed (grams'person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFH).
i^^S^Pli
P^lPsPPli Rsrsons reporting zero consumption
Persons reporting > zero consumption
-------
Section 4.111 Figure 4. Cumulative Distributions of As Consumed Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish
Marine Finfish and Shellfish
100
90
80
70
| 6°
§ 50
* 40
30
10
0
(
- 100
90
80
mo
95
so
an
no
<
70
/ to SO
1 £ 40
30
20
) 100 200 300 400 500 ^
_.._..._.-. _ - 0 -
.._.._.
/
ill]
05
<«)
115
an
75
70
/'"
1
1 TO 200 300 400
) 100 200 300 400 500 0 100 200 300 400
I Finfish and Shellfish Consumed (grams/person/day) Finfish and Shellfish Consumed (grams/person/da
O
500
Total Finfish and Shellfish
ULUJ
SO
ao
70
60
50
40
30
20
10
0
.-
/^
/
100
95
90
85
00
7S
70
_^-__._m_r-,_.T _„_„
/"""
/
/
/
/
} (X) 200 300 400 SIM)
0 100 200 300 400 500
Finfish and Shellfish Consumed (grams'person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
SECTION 4.1.1.2 TABLE 1. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Freshwater/Estuarine: Age by Gender and All Individuals
*-. - .^^-^^^^^j-^^-^-^r^:-:!
14 and Younger
15-44
45 and Older
All Ages
2,415
2,275
2,569
7,259
70.77 (54.76-86.78)
72.31 (56.92-87.70)
76.22 (62.69-89.76)
73.43 (63.31-83.56)
0,00 (0.00-0.00)
87.79(63.24-141.65)
197.34 (158,86-243.47)
97.46(69.70-141.67)
395.19(251.47-482.43)
405.69 (338.06-443.89)
617.71 (453.92-579,44)
443.91 (404.21-498.02)
1,741.63 (1,285.40-1,973.42)
1,354.68(1,241.08-1,815.96)
1,358,93 (1,191.88-1,570.79)
1,489.46 (1,294.97-1,744.94)
14 and Younger
15-44
45 and Older
All Ages
2,463
2,369
2,764
7,596
78.10(60.13-96.07)
76.16 (63.59-86.72)
96.11(81.01-111.20)
82.96(73.19-92.73)
0.00 (0.00-2.03)
151.02(110.56-215.99)
303.66 (270.04-335.92)
158.63(128.69-187.28)
420,48(357.54-533.18)
523.82 (466.90-598.06)
702.14 (627.57-740,16)
568.67 (532.75-652.83)
1,784.96(1,616.86-2,041.17)
1,393.72(1,274.31-1,946.79)
1,533.46(1,373.03-1,599.53)
1,612.58 (1,397.95-1,789,09)
14 and Younger
15-44
45 and Older
All Ages
4,878
4,644
5,333
14,855
74.54(61.10-87.98)
74,25 (64.81-83.69)
85,53 (74.49-96.57)
78.21 (70.80-85.62)
0.00 (0.00-0.68)
124.83(96.38-156.57)
255.03 (199.00-297.67)
127.76(96.38-151.06)
399.79 (280.42-468.06)
452.43(424.17-499.61)
608,24(526.07-681.63)
517.22 (479.68-536.57)
1,777.93 (1,709.81-1,919.07)
1,387.48 (1,274.31-1,839.41)
1,482.25 (1,263.52-1,543.87)
1 ,538.57 (1 ,388.83-1 ,642.95)
(1) Source of data: 1994-1996 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 14,855 individuals to the U.S. population of 255,553,578 using 3-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) 448 individuals did not report body weight. They represent 6,343,682 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-11
-------
SECTION 4.1.1.2 TABLE 2. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Marine: Age by Gender and All Individuals
14 and Younger
15-44
45 and Older
All Ages
2,415
2,275
2,569
7,259
156,73(131.61-185.85)
112.97(97.65-128.28)
160.62(142.10-179.14)
138.88 (127.72-150.05)
455.07(342.34-764.15)
426.88(386.10-473.89)
617,52 (567.68-645,60)
509,65 (478.36-535.55)
1,136.68(991.19-1,310.57)
757,45 (707,24-789.99)
932.75(866,60-1,011.43)
883.66 (853.80-945.77)
2,797.20(2,497.80-3,029.31)
1,625.81 (1,511.19-1,798.83)
1,963.00(1,754.60-2,248.05)
2,088.19(1,816.78-2,248.05)
14 and Younger
15-44
45 and Older
All Ages
2,463
2,369
2,764
7.596
149.05(125.20-172.89)
118.18(103.12-133.24)
144.81 (128.57-161.05)
133.05(121.93-144.17)
425.29 (353.25-534.20)
444.23 (373.30-574.84)
552.93 (520.37-614.07)
495.57(440.10-568.49)
1,073.76(991.93-1,340.01)
899.90 (770.51-972.51)
875.84 (827.09-899.00)
907.76(858.35-1,001,36)
2,521.44 (2,388.91-3,049.51)
1,539.96 (1,420.21-1,707.31)
1,738.85 (1,571.46-1,995.66)
1,886.34(1,807.39-2,011.40)
14 and Younger
15-44
45 and Older
All Ages
4,878
4,644
5,333
14,855
153.75(133.64-173.87)
115.61 (103.13-128.09)
153.21 (139.22-167.20)
135.93(127.11^144.76)
438.20(367.85-517,86)
440.34 (390.84-490.37)
591.43(545.49-642.44)
500.85 (472.68-533.34)
1,120.61 (1,015.87-1,233.96)
829.15(786.75-907.80)
891.65(854.33-921.46)
905.07(876.11-948.46)
2,780.79 (2,430.48-3,027.54)
1,610.88(1,511.19-1,716.71)
1,873.69 (1,754.60-2,011.40)
1,970.73(1,872.98-2,168.46)
(1) Source of data: 1994-1996 USOA Continuing Survey of Food Makes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 14,855 individuals to the U.S. population of 255,553,578 using 3-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) 448 individuals did not report body weight. They represent 6,343,682 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 3. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)
AH Fish: Age by Gender and All Individuals
14 and Younger
15-44
45 and Older
All Ages
2,415
2,275
2,569
7,259
229.50(197.16-261.84)
185.28(161.40-209.15)
236.84(211.84-281.84)
212.32 (195.49-229.14)
796.60 (550.66-999,98)
651.27(597.95-697.71)
829.68(751.02-901.93)
748.97 (698.77-786.87)
1,620.08 (1,365.18-1,766.27)
1,037.48(987.30-1,165.76)
1,245.94 (1,199.48-1,322,75)
1,237.36(1,186.19-1,255.51)
3,733.91 (3,095.55-4,205.06)
2,457.61 (2,067.66-2,683.64)
2,678.16 (2,129.88-2,986.99)
2,801.71 (2,574.93-2,903.80)
14 and Younger
15-44
45 and Older
All Ages
2,463
2,369
2,764
7,596
227.15(197.64-256.66)
194.34(175.84-212.84)
240.92(220.16-261.68)
216.01 (202.95-229.06)
766,49 (664.30-907.07)
795.45(733.04-917.77)
875.98 (792.22-923.58)
832.68 (759.09-905.08)
1,538.27 (1,418.18-1,789.09)
1,193.91(1,081,44-1,285.02)
1,276.45 (1,179.40-1,369.54)
1,276.68 (1,202.08-1,369.54)
3,360.77 (3,098.38-3,887.02)
2,263.56 (1,990.65-2,587.92)
2,239.36(2,113.78-2,435.49)
2,591.32 (2,438.28-2,845.99)
14 and Younger
15-44
45 and Older
All Ages
4,878
4,644
5,333
14,855
228.30 (203.17-253.42)
189.86(174.32-205.41)
238.74 (220.16-257.32)
214.14(201.98-226.30)
783.91 (692.52-892.07)
736.41 (668.66-810.66)
852,78(780.11-898.73)
785.94(757.95-811.06)
1,595.28 (1,439.43-1,665.25)
1,142.31 (1,062.72-1,219.68)
1,262.06(1,199.56-1,335.95)
1,244.62(1,214.43-1,290.50)
3,636.11(3,196.52-3,850.90)
2,360.33 (2,176.33-2,587.92)
2,340.28 (2,162.65-2,691.78)
2,694.86 (2,517.66-2,845.99)
(1) Source of data: 1994-1996 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 14,855 individuals to the U.S. population of 255,553,578 using 3-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) 448 individuate did not report body weight. They represent 6,343,682 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 TABLE 4. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish
Individuals of Age 18 and Older
Freshwater/Estuarine
Mean
50th %
90th %
95th %
99th %
80.13
0.00
184.52
532.59
1,447.23
72.22
0.00
147.41
490.48
1,294.97
88.04
0.00
221.22
607.26
1,622.94
Marine
Mean
50th %
90th %
95th %
99th %
134.38
0.00
522.23
870.76
1,685.46
124.12
0.00
503.62
835.50
1,612.46
144.64
0.00
559.31
905.70
1,929.91
All Fish
Mean
50th %
90th %
95th %
99th %
214.51
0.00
797.09
1,193.13
2,349.48
201.30
0.00
773.49
1,162.00
2,129.88
227.72
0.00
840.32
1,241.84
2,563.08
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFil).
(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 187,535,835 individuals of
age 18 and older using 3-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USOA'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) 448 individuals did not report body weight. They represent 6,343,682 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-14
-------
Section 4.112 Figure 1 Histograms of As Consumed Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish
250
200
Marine Finfish and Shellfish
250 f
BO
MO
50
HOOO ttooo > WWW BOOB
Rnfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Finfish and Shellfish Consumed (milligrams/kilogram of body weighl/day)
Total Finflsh and Shellfish
200
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Persons reporting zero consumption
Persons reporting > zero consumption
-------
Section 4.112 Figure 2. Cumulative Distributions of As Consumed Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Ereshwater/Estuarine Finfish and Shellfish
Marine Finfish and Shellfish
.
»
30
20
) 2000 4000 6000 BOTH) 11)000 10
r—— ,-. .-r" -—,-.- -r- -,.,-^,-,-_-T 0
K10
nn
Hit
^,, - •
/
/
/
/
!) 2000 4»01I 0000 8000 10000 12000
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
0 2000 4000 6000 8000 BOOB 12000
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
8)
I
MO
90
80
70
60
SO
40
30
20
10
0
Total Finfish and Shellfish
201X1 41)00 MOO 8000 WOOD 12OOO MOOO
0 2000 4000 6000 8000 10000 12000 MOOO
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
Section 4.112 Figure 3. Histograms of As Consumed Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Flreshwater/Estuarine Finfish and Shellfish
Marine Finfish and Shellfish
200
150
Z, 4
2
0
£.
I
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Total Finfish and Shellfish
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Source of data: 1994 — 1996 USDA Continuing Survey of Fbod Intakes by Individuals (CSFH).
Parsons reporting zero consumption
Rsrsons reporting > zero consumption
-------
Section 4.112 Figure 4. Cumulative Distributions of As Consumed Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
oo
Fteshwater/Estuarine Finflsh and Shellfish
0 2000 4000 6000 8000 10000
Finflsh and Shellfish Consumed (milligram/kilogram of body weight/day)
Source of data: 1894-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Marine Finfish and Shellfish
100
90
80
70
60
50
40
30
20
B
0
. ... . 100
/ 90
80
no
05
00
05
80
c
3 2000 40C
70
/ „ 60
/ i 5°
/ * 40
30
20
2000 4000 GOOO BOOO 10000 ^
0
0 6000 8000 10000 0
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
Total Finfish and Shellfish
rao
90
80
70
60
50
40
30
20
10
0
_-
/^
BO
as
90
85
80
75
/""
/
/
/
/
70 _„„„ .„ .. , ,.
0 2000 4000 6UOO BOOO 101)00
TOO
90
80
70
60
50
40
30
20
10
0
100
,,5
00
"5
HO
75
70
/
/
/
/
,^,-.rr. j , .
0 BOO 2000 3
1000
2000
3000
4000
6000
6000
7000
Finfish and Shellfish Consumed (maiigram/kilograrn of body weight/day)
-------
SECTION 4.1.2 TABLE 1. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population • Finfish
All Individuals
&k:-
P*v?**-^i^#*araF'^^P^^'^^^i Hi
Freshwater/Estuarine Mean
50th %
90th %
95th %
99th %
Marine Mean
50th %
90th %
95th %
99th %
All Fish Mean
50th %
90th %
95th %
99th %
2.87
0.00
0.00
11.10
75.21
6.90
0.00
27.87
48.43
99.29
9.77
0.00
36.93
63.92
138.46
^^^^^w&inBkHfli^^^^^^^^^^M^p&fowM^ffia^^^
•MR**** t wK* -^^^^^^^^^m^^^t^^^^^^-^
2.54 , 3.20
0.00 0.00
0.00 0.00
9.33 13.26
67.41 79.01
6.45 7.35
0.00 0.00
25,56 28.13
46.19 52.05
90.51 106.93
9.20 10.35
0.00 0.00
35.49 39.49
60.67 66.08
130.50 145.24
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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 invoke aggregation of variance estimation units when data are too sparse to support estimation of the
variance.
**: Percentite intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-19
-------
SECTION 4.1.2 TABLE 2. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish
Individuals of Age 18 and Older
Freshwater/Estuarine Mean
50th %
90ih%
95th %
99th %
3.37
0.00
0.00
17.27
79.47
2.93
0.00
0.00
13.26
72.73
3,80
0.00
0.55
21.96
91.00
Marine
Mean
50th %
90th %
95th %
99th %
8.01
0,00
29.63
55.19
105.22
7.49
0.00
28.39
53.76
97.32
8.53
0.00
34.06
56.37
112.53
AH Fish
Mean
50th %
90th %
95th %
99th %
1137
0.00
43.16
70.77
149.50
10.70
0.00
42.60
66.75
138.76
12.05
0,00
46.38
73.65
151.13
(1) Source of data. 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFH).
(2) Estimates are based on 2-day averages
(3) Estimates are projected from a sampte of 9,596 individuals of age 18 and older to the population of 190,931,846 individuate of
age 18 and older using 3-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 percentite bootstrap method with 1,000 bootstrap replications.
4-20
51
-------
Section 4.12 Figure 1 Histograms of As Consumed Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Finfish
250
200
100
50
Freshwater/Estuarine Finfish
> 0 Ml 20
no no 70 so on mo > ion 2U) 320 430 B40
Finfish Consumed (grams/person/day)
250
200
ISO
•S 50
Marine Finfish
•lo r,n w
nn no UK) >no 211 azo 430 540
Finfish Consumed (grams/person/day)
250
200
Total Finfish
Finflsh Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Arsons reporting zero consumption
Persons reporting > zero consumption
-------
Section 4.12 Figure 2. Cumulative Distributions of As Consumed Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Finfish
FVeshwater/Estuarine Finfish
Marine Finfish
no
on
70
00
bl)
40
30
20
S)
t)0
95
(
90
80
70
y oj 60
/ Ct
/ S 50
/ * 40
30
20
100 200 300 400 500 *>
BO
(15
90
85
/
/
I
I
) 100 200 300 400 500
»0 200 300
Finfish (grams/person/day)
500
100 200 300
Finfish (grains/person/day)
400
500
Total Finfish
100
oo
80
70
U 60
3
p 50
^ 40
30
20
ffl
0
TOO 200 300 400
0 MO 200 300 400 50
Etafish {grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
Cn
Section 4.12 Figure 3. Histograms of As Consumed Fish Consumption
for Individuals of Age 18 and Older; Freshwater/Estuarine, Marine, and Total Finfish
zoo
Fteshwater/EstuariBe Finfish
an 5o so nn nxi > TO an 320
Fiafish Conswmd (paroa/person/day)
200
Marine Finfish
Hnfish Consumed (piams/porson/day)
to
200
150
SO-
Total Finfish
211 310 43!V 640
Finfish Consumed {grams/person/day)
Source of data: 1994-1398 USDA Continuing Survey of Fbod Makes by Individuals (CSF1I).
ftrsoris reporting zero consumption
Parsons reporting > zero consumption
-------
Section 4. 12. Figure 4. Cumulative Distributions of As Consumed Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Finfish
*.
I
Freshwater/Estuarine Finfish
200
300
400
500
Finfish (grams/person/day)
«m,rne of data: 1994-1996 USDA Continuing Survey of Fbod Intakes by Individuals (CSFII).
Marine Finfish
90
80
70
60
§ 50
* 40
30
20
0
Total Finfish
^"'"
S
no
05
90
85
80
75
70
/^
)
1
_^__^, ^^ _r, : _„_ -r^_^_ ^.^—^^ _r
0 100 200 300 400 500
o no 200 300 4oo 500
300
Finfish (grams/person/day)
400
soo
-------
SECTION 4.1.3 TABLE 1. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Shellfish
Ail Individuals
Freshwater/Estuarine Mean
50th %
90th %
95th %
99th %
2.12
0.00
0.00
9.90
60.82
1.83
0.00
0.00
7.72
55.80
2.41
0.00
0,00
11.30
63.52
Marine
Mean
50th %
90th %
95th %
99th %
1.26
0.00
0.00
0.00
41.30
0.93
0.00
0.00
0.00
29.79
1.58
0.00
0.00
0.00
62.15
Ail Fish
Mean
50th %
90th %
95th %
99th %
3.37
0.00
0.00
18.54
87.07
2.91
0.00
0.00
17.23
79.01
3.84
0.00
0.00
21.57
94.08
(1) Source of data: 1994-1996 USDA Continuing Survey of Food intakes by Individuals (CSFil).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 15,303 individuals to the U.S. population of 261,8i7,260 using 3-year combined survey
weights.
{4} The fish component of foods containing fish was calculated using data from the recipe file of the USDsA'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.
•*: Pereentite intervals were estimated using the pereentile bootstrap method with 1,000 bootstrap replications.
4-25
-------
SECTION 4.1.3 TABLE 2. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Shellfish
Individuals of Age 18 and Older
Freshwater/Estuarine
Mean
50th %
90th %
95th %
99th %
2.53
0.00
0.00
13.13
67.00
2.17
0.00
0.00
11.30
55.80
2.88
0.00
0.18
16.24
71.94
Marine
Mean
50th %
90th %
95th %
99th %
1.61
0.00
0.00
0.00
56.07
1.17
0.00
0.00
0.00
39.67
2.06
0.00
0.00
3.68
89.82
All Fish Mean
50th %
90th %
95th %
99th %
4.14
0.00
1.07
27.71
93.99
3.55
0.00
0.00
21.93
83.60
4.73
0.00
5.15
32.12
107.16
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFI1).
(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 190,931,846 individuals of
age 18 and older using 3-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
-------
15
Section 4.13 Figure 1 Histograms of As Consumed Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Shellfish
300
250
200
150
KM
50
fteshwater/Estuarine Shellfish
ZI1 .10 40 SO 60 70 flo 90 KM > KKT z« 3ZO 430 51O
Shellfish Consumed (granWperson/day)
Marine Shellfish
300
250
3
g 200
a
1»
§
S MO
Shellfish Consumed (grams/person/day)
Total Shellfish
300
250
§ 200
-=• ISO
> ft f) 20 30 40 SO Ml 70 DO Oo WO > WO 210 320 430
Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Fbod Intakes by Individuals (CSFH).
^^dlHI ^rsons reporting zero consumption
"x ••
Parsons reporting > zero consumption
-------
Section 4.13 Figure 2. Cumulative Distributions of As Consumed Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Shellfish
Freshwater/Estuarine Shellfish
JUU
90
80
70
0 60
1 -
* 40
30-
20
M
0
»0
1)5
/'"
0 100 200 300 400 5
3 100 200 300 400
"tS-» I Shellfish (grams/person/day)
CV TO
Total Shellfish
100
90
80
70
-------
£.
I
Section 4.13 Figure 3. Histograms of As Consumed Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Shellfish
Freshwater/Estuarine Shellfish Marine Shellfish
200
150
100
50
10
no (to urn > KW am 320 430 540
200
150
so
40 so no 70 no ao no > wo 210 azn
Shellfish Consumed (grams/person/day)
Shellfish Consumed (grams/person/day)
Total Shellfish
200
150
100
50
>fl 11 20 31) 40 SO Kit 70 BO W H» > WO 2X1 320 430 54U
Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Persons reporting zero consumption
Ftersons reporting > zero consumption
-------
Section
for
43.
I
4.13 Figure 4. Cumulative Distributions of As Consumed Fish Consumption
Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Shellfish
Rreshwater/Estuarine Shellfish Marine Shellfish
100
00
80
70
80
50
40
30'
W
00 <_--—,- r I i I
0 »0 200 300 400 500
200 300 400
Shellfish (grams/person/day)
MO
BO
80
70
60
50
40
30
20
500
0 «Q 200
BO 200
Shellfish (grams/person/day)
300
Total Shellfish
uo
90
80
70
0 BO
|
a so
(£ 40
30
20
WO 2!B 30D 400 500
D DO 200 300 400 500
Shellfish (grams/person/day)
Source of data: 1994-1996 USDA Continuing Surroy of Fbod Intakes by Individuals (CSFII).
-------
SECTION 4.1.4 TABLE 1. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish
Low-income Population
Freshwater/Estuarine Mean
50th %
90th %
95th %
99th %
3.37
0.00
0.00
11.64
96.75
2.41
0.00
0.00
2.63
66.70
4.32
0.00
0.00
21.41
129.43
Marine
Mean
50th %
90th %
95th %
99th %
5.75
0.00
16.96
41.64
98.26
4.92
0.00
9.69
36.22
87.36
6.58
0.00
24.23
47.42
114.75
All Fish
Mean
50th %
90th %
95th %
99th %
9.11
0.00
28.67
59.68
148.43
7.74
0.00
27.17
52.63
127.61
10.48
0.00
36.22
72.65
152.59
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by individuals (CSFil).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 3,977 low-income individuals to the low-income U.S. population of 50,234,917 using 3-
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 jfwifvfefa/ate 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.
4-31
-------
SECTION 4.1.4 TABLE 2. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Shellfish
Low-income Population
Freshwater/Estuarine
Mean
50th %
90th %
95th %
99th %
1.62
0.00
0.00
1.79
54.96
1.18
0.00
0.00
0.00
40.47
2.06
0.00
0.00
2.42
74.38
Marine
Mean
50th %
90th %
95th %
99th %
1.57
0.00
0.00
0.00
84.49
0.22
0.00
0.00
0.00
14.39
2.92
0.00
0.00
0.27
92.27
All Fish
Mean
50th %
90th %
95th %
99th %
3.19
0.00
0.00
12.32
93.86
1.77
0.00
0.00
6.57
79.01
4.61
0.00
0.00
25.56
94.08
(1) Source of data: 1994-1996 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 3,977 low-income individuals to the low-income U.S. population of 50,234,917 using 3-
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 percentife bootstrap method with 1,000 bootstrap replications.
4-32
-------
SECTION 4.1.4 TABLE 3. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish
Low-income Population
Freshwater/Estuarine
Mean
50th %
90th %
95th %
9ith %
4.99
0,00
1.87
28.84
117.61
3.91
0.00
1.53
23.50
87.14
6.06
0.00
5.15
38.31
151.05
Marine
Mean
50th %
90th %
95th %
99th %
7,32
0.00
24.48
51.52
11123
5.83
0.00
18.93
42.61
93.67
8.81
0.00
28.35
72.65
121.32
All Fish
Mean
50th %
90th %
95th %
99th %
12.30
0.00
42.23
83.98
158.70
10.45
0.00
37.91
72.65
151.05
14.16
0.00
54.65
94.08
172.22
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFH).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 3,977 low-income individuals to the low-income U.S. population of 50,234,917 using 3-
year combined survey weights.
(4) The fish component of foods contain mg 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 househoMs with grass income at or below 130% of the federal poverty threshold.
**: Percentile intervals were estimated using the percenttte bootstrap method with 1,000 bootstrap replications.
4-33
-------
Section 4.14 Figure 1 Histograms of As Consumed Fish Consumption
by the Low—income U.S. Population: Total Finfish, Total Shellfish, and Total Finfish and Shellfish
50
48
40
If 35
jg 30
£, 25
I 2°
S 15
"S m
Z 15
1
.5
0
Total Finfish
2<> an 41)
s
Finfish Consumed (grams/person/day)
Total Shellfish
50
45
40
f30
^_. 25
§ 2°
J 15
4H ID
o
65 s-.
*s
Z
00 ton > NKI 211 320
Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
15
Finflsh and Shellfish Consumed (grams/person/day]
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Persons reporting zero consumption
Parsons reporting > zero consumption
-------
Section 4.14 Figure 2. Cumulative Distributions of As Consumed Fish Consumption
by the Low—income U.S. Population: Total Finfish, Total Shellfish, and Total Finfish and Shellfish
100
90
80
70
on
50
40
30
20
0 ,_-,.
0
Total Finfish
100 200 300 400 500
100 200 300 400
Finfish Consumed (grams/person/day)
wo
90
80
70
60
50
40
30
20
10
Total Shellfish
WO 200
Shellfish Consumed (grams/person/day)
300
m
90
so
70
60
50
40
30
20
10
0
Total Finfish and Shellfish
100 200 300 400 500
100
200
300
400
forams/nerson/day)
500
-------
SECTION 4.1.5 TABLE 1, AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finflsh
Alternate Habitat
Freshwater
Mean
50th %
90th %
95th %
93th %
•0.97
0.00
0.00
0.02
33.75
0.80
0.00
0.00
0.01
32.10
1.13
0.00
0.00
0.02
38.31
Estuarine/Marine
Mean
50th %
90th %
95th %
99th %
8.81
0.00
34.43
58.22
116.46
8.27
0.00
31.28
56,78
112.72
9.34
0.00
36.22
62.21
120.24
All Fish Mean
50th %
90th %
95th %
99th %
9.77
0.00
36.93
63.92
138.46
9.20
0.00
38.49
60.67
130.50
10.35
0.00
39.49
66.08
145.24
(1) Source of data; 1994-1996 USD A Continuing Survey of Food Intakes by Individuals (CSFII).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 15,303 individuate to the U.S. populate! of 261,897,260 ysing 3-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 percentite bootstrap method with 1,000 bootstrap replications.
4-36
-------
SECTION 4.1.5 TABLE 2. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Shellfish
Alternate Habitat
Freshwater
Mean
50th %
90th %
95th %
99th %
0.01
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.02
0.00
0.00
0.00
0.00
Estuarine/Marine
Mean
50th %
90th %
95th %
99th %
3.36
0.00
0.00
18.54
85.98
2.89
0.00
0.00
17.23
77.79
3.83
0.00
0.00
21.42
94.08
Ail Fish Mean
50th %
90th %
95th %
99th %
3.37
0.00
0.00
18.54
87.07
2.91
0.00
0.00
17.23
79,01
3.84
0.00
0.00
21.57
94.08
(1) Source of data: 1994-1995 USDA Continuing Survey of Food Intakes by Individuate (CSFil).
(2) Estimates are based on 2-day averages,
(3) Estimates are projected from a sample of 15,303 individuals to the U.S. population of 261 ,897,260 using 3-year combined survey
(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.
4-37
-------
SECTION 4.1.5 TABLE 3. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Finfish and Shellfish
Alternate Habitat
Freshwater
Mean
50th %
80th %
95th %
99th %
0.98
0.00
0.00
0.02
34.30
0,81
0.00
0,00
0.02
32.19
1.15
0.00
0.00
0.03
38.31
Estuarine/Marine
Mean
50th %
90th %
95th %
99th %
12.17
0.00
45.96
74.98
147.19
11.42
0.00
43.40
72.27
142.49
12.91
0.00
47.56
77.52
153.77
Alt Fish
Mean
50th %
90th %
95th %
99th %
13.15
0.00
49.45
79.85
154.67
12.38
0.00
47.63
77.08
149.55
13.91
0.00
51.88
83.33
163.50
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFil).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 15,303 individuals to the U.S. population of 261,897,260 using 3-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 aggregates 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.
4-38
10
-------
Section 4.15 Figure 1 Histograms of As Consumed Fish Consumption
for U.S. Population by Alternate Habitat: Freshwater, Estuarine/Marine, and Total Fish
Freshwater Finfish and Shellfish
250
200
>n 10 20 30 4o fin en 70 fio oo wo >»o 2211 340
Finfish and Shellfish Consumed (grams/person/day)
Estuarine/Marine Finfish and Shellfish
200
Ml H) 20 30 4(1
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
2(1 30 40 SO Btl 7O 60 BO KB > too 220 340 480 B60
Knh'sh and Shellfish Consumed {grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
I Persons reporting zero consumption
Persons reporting > zero consumption
-------
Section 4.15 Figure 2. Cumulative Distributions of As Consumed Fish Consumption
for U.S. Population by Alternate Habitat: Freshwater, Estuarine/Marine and Total Fish
100
90
80
70
0> BO
S 50
* 40
30
20
tt
0
Freshwater Finfish and Shellfish
Estuarine/Marine Finfish and Shellfish
mo
95
90
(
- - — »o
90
80
70
/ m 60
( i
| 50
* 40
30-
20
) too 200 am 400 *"
_^^___ „ ,. ,._, „ - 0
/'
I
wo
115
!lll
ns
nn
75
70
c
1
N
100 200 3OO
Finfish and Shellfish Consumed (grams/person/day)
1DO 200 300 400
Finfish and Shellfish Consumed (grams/person/day}
500
Total Finfish and Shellfish
100
90
80
70
60
50
40
30
20
tt
0
^__ ^
X"
/
DO
99
90
89
00 /
/
7S
70 —
0
TOO . 200 300 400
Finfish and Shellfish Consumed (grains/person/day)
500
-------
SECTION 4.1.6 TABLE 1. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 14 and Younger
Estuarine Shrimp
Flounder
Crab (Estuarine)
Catfish (Estuarine)
Flatfish (Estuarine)
Trout, mixed sp. (Estuarine)
Perch (Estuarine)
Croaker
Mullet
Oyster
Herring
Salmon (Estuarine)
Rockfish
Anchovy
Clam (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Trout, mixed sp. (Freshwater)
Perch (Freshwater)
Whitefish (Freshwater)
Cisco
Pike
Carp
Salmon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Pollock
Whiting
Ocean Perch
0.46293
0.17259*
0.17135*
0.14267*
0.07120*
0.06017*
0.05468*
0.04184*
0.03311*
0.02162*
0.01907*
0.01137*
0.00852*
0.00567*
0.00145*
0.00025*
0.14267*
0.06190*
0.06017*
0.05468*
0.00411*
0.00393*
0.00369*
0.00148*
0.00023*
1.55315
0.58635*
0.36485*
0.33647*
0.10702*
0.09785*
tyajtbi ' >s j SptSt^,,,*^ ,_ ^
Marine (cont.) Crab (Marine)
Haddock
Clam (Marine)
Scallop (Marine)
Mackerel
Sea Bass
Pompano
Sardine
Flatfish (Marine)
Porgy
Halibut
Lobster
Whitefish (Marine)
Squid
Unknown Fish
Seafood
All Species Tuna
Fish
Cod
Shrimp
Salmon (Marine)
Pollock
Flounder
Crab (Estuarine)
Catfish (Estuarine)
Catfish (Freshwater)
Whiting
Ocean Perch
Crab (Marine)
Haddock
Clam (Marine)
www^fjw'top'wiys
0.08998*
0.07601*
0.07392*
0.04269*
0.03550*
0.02601*
0.02427*
0.01022*
0.00825*
0.00772*
0.00744*
0.00738*
0.00411*
0.00172*
0.81473
0.00078*
1.55315
0.81473
0.58635*
0.46293
0.36485*
0.33647*
0.17259*
0.17135*
0.14267*
0.14267*
0.10702*
0.09785*
0.08998*
0.07601*
0.07392*
All Species (con't.) Flatfish (Estuarine)
Trout
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Perch (Estuarine)
Perch (Freshwater)
Scallop (Marine)
Croaker
Mackerel
Mullet
Sea Bass
Pompano
Oyster
Herring
Salmon (Estuarine)
Sardine
Rockfish
Flatfish (Marine)
Porgy
Halibut
Lobster
Anchovy
Whitefish (Freshwater)
Whitefish (Marine)
Cisco
Pike
Squid
Carp
Clam (Estuarine)
Seafood
Scallop (Estuarine)
Salmon (Freshwater)
person/day
0.07120*
0.06190*
0.06017*
0.06017*
0.05468*
0.05468*
0.04269*
0.04184*
0.03550*
0.03311*
0.02601*
0.02427*
0.02162*
0.01907*
0.01137*
0.01022*
0.00852*
0.00825*
0.00772*
0.00744*
0.00738*
0.00567*
0.00411*
0.00411*
0.00393*
0.00369*
0.00172*
0.00148"
0.00145*
0.00078*
0.00025*
0.00023*
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSF1I).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 2,564 individuals to the U.S. population of 29,255,630 using 3-year combined survey weights.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States, 1994-96".
4-41
-------
SECTION 4.1.6 TABLE 2. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 15 to 44
,'
Estuarine Shrimp
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Flounder
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Oyster
Croaker
Mullet
Anchovy
Rockflsh
Herring
Salmon (Estuarine)
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
Haddock
Pollock
fperaon/aay
1.86655
0.41550*
0.37610*
0.23188*
0.18304*
0.10300*
0.08534*
0.06077*
0.05861*
0.05379*
0.04131*
0.03829*
0.02864*
0.02694*
0.00537*
0.00218*
0.00095*
0.00056*
0.41550*
0.24367*
0.10300*
0.08534*
0.06760*
0.00793*
0.00108*
0.00062*
0.00056*
0.00054*
2.68529
0.98590*
0.86458*
0.27302*
0.27191*
0.25936*
0.18981*
^^^J^^^^^gj^
Marine (con't.) Scallop (Marine)
Squid
Pompano
Ocean Perch
Porgy
Crab (Marine)
Whiting
Sardine
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)
Clam (Marine)
Lobster
Haddock
Trout
Crab (Estuarine)
Pollock
Fish
Flounder
Scallop (Marine)
Squid
0.16230*
0.16092*
0.15179*
0.13587*
0.12539*
0.12176*
0.09074*
0.08191*
0.06188*
0.04356*
0.03124*
0.01925*
0.01355*
0.00689*
0.00666*
0.00062*
0.18716*
0.11285*
2.68529
1.86655
0.98590*
0.86458*
0.41550*
0.41550*
0.37610*
0.27302*
0.27191*
0.25936*
0.24367*
0.23188*
0.18981*
0.18716*
0.18304*
0.16230*
0.16092*
E IS
Habitat * __' M ;Sgs<4*,i>, j £ _( 6f«nis
All Species (con't.) Pompano
Ocean Perch
Porgy
Crab (Marine)
Seafood
Perch (Estuarine)
Perch (Freshwater)
Whiting
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Sardine
Carp
Sea Bass
Oyster
Croaker
Mullet
Flatfish (Marine)
Anchovy
Rockfish
Mackerel
Herring
Salmon (Estuarine)
Mussels
Halibut
Pike
Conch
Snapper
Clam (Estuarine)
Eel
Cisco
Scallop (Estuarine)
Whitefish (Freshwater)
Whitefish (Marine)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
Salmon (Freshwater)
/person/day
0.15179*
0.13587*
0.12539*
0.12176*
0.11285*
0.10300*
0.10300*
0.09074*
0.08534*
0.08534*
0.08191*
0.06760*
0.06188*
0.06077*
0.05861*
0.05379*
0.04356*
0.04131*
0.03829*
0.03124*
0.02864*
0.02694*
0.01925*
0.01355*
0.00793*
0.00689*
0.00666*
0.00537*
0.00218*
0.00108*
0.00095*
0.00062*
0.00062*
0.00056*
0.00056*
0.00054*
(1) Source of data: 1994-1996 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 58,978,782 using 3-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 Sui
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States, 1994-96".
4-42
-------
SECTION 4.1.6 TABLE 3. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 45 and Older
rfite/ "I? 4w&,.> „ ' mnSSjSffi
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Herring
Crab (Estuarine)
Perch (Estuarine)
Croaker
Oyster
Roekfish
Salmon (Estuarine)
Trout, mixed sp. (Estuarine)
Anchpvy
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
Pollock
1.43104
0.91871*
0.36855*
0.26130*
0.23938*
0.23220*
0.11482*
0.10721*
0.07600*
0.05295*
0.04944
0.04389*
0.02065*
0.01624*
0.01424*
0.00971
0.00250*
0.00092*
0.35655*
0.18621*
0.16358*
0.11482*
0.07948*
0.04369*
0.04180* .
0.00356*
0,00250*
0.00098
3.40995
1.58670
1.40842
0.64045*
0.54476*
0.49339
0.31081*
0.21386*
Marine (con't.) Swordfish
Mackerel
Ocean Perch
Scallop (Marine)
Lobster
Crab (Marine)
Squid
Snapper
Sea Bass
Halibut
Mussels
Sardine
Whitefish (Marine)
Pompano
Flatfish (Marine)
Smelts (Marine)
Unknown Fish
Seafood
All Species Tuna
Salmon (Marine)
Shrimp
Cod
Flounder
Porgy
Haddock
Clam (Marine)
Catfish, (Estuarine)
Catfish (Freshwater)
Whiting
Fish
Flatfish (Estuarine)
Herring
Crab (Estuarine)
Pollock
Swordfish
0.20329*
0.19934*
0.16284*
0.15733*
0.14100*
0.12193*
0.12051*
0.11367*
0.09112*
0.08723*
0.06917*
0.05309*
0.04180*
0.03614*
0.03026*
0.01624*
0.27571*
0.11446*
3.40995
1.58870
1.43104
1.40842
0.91871*
0.64045*
0.54476*
0,49339
0.35655*
0.35655*
0.31081*
0.27571*
0,26130*
0.23938*
0.23220*
0.21386*
0.20329*
All Species (con't.) Mackerel
Carp
Trout
Ocean Perch
Scallop (Marine)
Lobster
Crab (Marine)
Squid
Perch (Estuarine)
Perch (Freshwater)
Seafood
Snapper
Croaker
Sea Bass
Halibut
Pike
Oyster
Mussels
Sardine
Rockfish
Salmon (Estuarine)
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Whitefish (Freshwater)
Whitefish (Marine)
Pompano
Flatfish (Marine)
Anchovy
Smelts (Estuarine)
Smelts (Marine)
. Mullet
Clam (Estuarine)
Cisco
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Salmon (Freshwater)
Scallop (Estuarine)
0,19934*
- 0.18621*
0.16358*
0.16284*
0.15733*
0.14100*
0.12193*
0.12051*
0.11482*
0.11482*
0.11446*
0.11367*
0.10721*
0.09112*
0.08723*
0.07948*
0.07600*
0.06917*
0.05309*
0.05295*
0.04944
0.04369*
0.04369*
0.04180*
0.04180*
0.03814*
0.03026*
0.02065*
0.01624*
0.01624*
0.01424*
0.00971
0.00356*
0.00250*
0.00250*
0.00098
0.00092*
(1) Source of data: 1894-1998 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 3-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 Si
*. The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States, 1994-96",
4-43
-------
SECTION 4.1.6 TABLE 4. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
All Females
,^..
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Herring
Perch (Estuarine)
Croaker
Trout, mixed sp. (Estuarine)
Oyster
Roekfish
Mullet
Salmon (Estuarine)
Anchovy
Clam (Estuarine)
Smelts (Estuarine)
Eel
Smelts, Rainbow (Estuarine)
Scallop (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)
Haddock
Clam (Marine)
Porgy
Pollock
1.41135
0.43176
0.33579
0.27033
0.21877
0.09845*
0.09648*
0.07153*
0.08563*
0.05742*
0.03679
0.03578*
0.03122
0.02648
0.00600
0.00554*
0.00096*
0.00085*
0.00078*
0.00025*
0.33579
0.17664*
0.09648*
0.09362*
0.06563*
0.03142*
0.01543*
0.00255*
0.00085*
0.00062
0.00025*
2.68523
1.04278
1.00180
0.31669*
0.30471
0.27542*
0.23005*
IZ.^f /3£P
Marine (con't.) Lobster
Whiting
Ocean Perch
Scallop (Marine)
Crab (Marine)
Squid
Mackerel
Pompano
Swordfish
Sea Bass
Sardine
Snapper
Halibut
Mussels
Flatfish (Marine)
Whitefish (Marine)
Smelts (Marine)
Conch
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Flounder
Fish
Catfish (Estuarine)
Catfish (Freshwater)
Haddock
Clam (Marine)
Porgy
Flatfish (Estuarine)
Pollock
Crab (Estuarine)
Trout
Lobster
Whiting
Ocean Perch
0.16946*
0.16938
0.13677*
0.13448*
0.11487
0.11236*
0.08952*
0.08448*
0.06936*
0.06402*
0.05642*
0.04172*
0.03736*
0.03208*
0.03131
0.01543*
0.00554*
0.00303*
0.35446
0.08892*
2.68523
1.41135
1.04278
1.00180
0.43176
0.35446
0.33579
0.33579
0.31669*
0.30471
0.27542*
0.27033
0.23005*
0.21877
0.17664*
0.16946*
0.16938
0.13677*
{Mmrt l»S / ,' _ Sjpwlft^r?,*^ 2, i^r*i«*
All Species (con't.) Scallop (Marine)
Crab (Marine)
Squid
Herring
Perch (Estuarine)
Perch (Freshwater)
Carp
Mackerel
Seafood
Pompano
Croaker
Swordfish
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Sea Bass
Oyster
Sardine
Snapper
Halibut
Roekfish
Mullet
Mussels
Pike
Flatfish (Marine)
Salmon (Estuarine)
Anchovy
Whitefish (Freshwater)
Whitefish (Marine)
Clam (Estuarine)
Smelts (Estuarine)
Smelts (Marine)
Conch
Cisco
Eel
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Scallop (Estuarine)
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
WfWKP? *•
ttstetfMean
fp«r*oH/
-------
SECTION 4.1.6 TABLES. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 14 and Younger
' N**£ " I^K^/^^SS?®'-
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Croaker
Oyster
Rockfish
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Mullet
Anchovy
Clam (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Pike
Trout, mixed sp. (Freshwater)
Snails (Freshwater)
Whitefish (Freshwater)
Carp
Cisco
Salmon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Whiting
Pollock
Haddock
Sea Bass
0.80386
0.31352*
0.23449*
0.11324*
0.11100*
0.09756*
0.05148*
0.02967*
0.02293*
0.01932*
0.00690*
0.00615*
0.00441*
0.00155*
0.00047*
0.23449*
0.09756*
0.07533*
0.03521*
0.01932*
0.00673*
0.00579*
0.00327*
0.00295*
0.00014*
1.62902
0.77447*
0.22158*
0.20830*
0.16199*
0.13062*
0.09324*
o L. * %• & £**'>?>
Habitat _ Specie* « =
Marine (con't.) Scallop (Marine)
Clam (Marine)
Swordfish
Pompano
Ocean Perch
Porgy
Crab (Marine)
Mackerel
Flatfish (Marine)
Lobster
Mussels
Snails (Marine)
Whitefish (Marine)
Snapper
Halibut
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Fish
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Salmon (Marine)
Whiting
Pollock
Haddock
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Perch (Freshwater)
^jSSMSK*
Grams/pereon/day
0.08020*
0.07899*
0.07416*
0.07344*
0.06758*
0.06009*
0.05829*
0.02744*
0.01312*
0.01209*
0.00946*
0.00673*
0.00579*
0.00525*
0.00038*
0.74971
0.00330*
1.62902
0.80386
0.77447*
0.74971
0.31352*
0.23449*
0.23449*
0.22158*
0.20830*
0.16199*
0.13062*
0.11324*
0.11100*
0.09756*
0.09756*
TO^^^T'WKWf^lp V^^ *g|
All Species (con't.) Sea Bass
Scallop (Marine)
Clam (Marine)
Trout
Swordfish
Pompano
Ocean Perch
Porgy
Crab (Marine)
Croaker
Pike
Oyster
Mackerel
Rockfish
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Flatfish (Marine)
Lobster
Mussels
Salmon (Estuarine)
Snails (Freshwater)
Snails (Marine)
Mullet
Whitefish (Freshwater)
Whitefish (Marine)
Snapper
Anchovy
Seafood
Carp
Cisco
Clam (Estuarine)
Scallop (Estuarine)
Halibut
Salmon (Freshwater)
V*
-------
SECTION 4.1.6 TABLE 6. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 15 to 44
xj
^•w
00
\
Habttat Species , > _' Grams/paraon/day
Estuarine Shrimp
Flounder
Flatfish (Estuarine)
Crab (Estuarine)
Catfish (Estuarine)
Oyster
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Croaker
Anchovy
Rockfish
Salmon (Estuarine)
Mullet
Clam (Estuarine)
Herring
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
Pollock
Whiting
Octopus
Crab (Marine)
2.47987
0.54378*
0.46552*
0.38698*
0.29753*
0.25894*
0.21573*
0.10601*
0.07974*
0.05S14*
0.03195*
0.03092*
0.02536*
0.02217*
0.01294*
0.01001*
0.00091*
0.29753*
0.21573*
0.10601*
0.09022*
0.07172*
0.02905*
0.00201*
0.00061*
2.96416
1.48060
1.12649*
0.99229*
0.44557*
0.37559*
0.34959*
0.21101*
0.20320*
Habitat \.' Sfkcies
Marine (con't.) Squid
Sea Bass
Lobster
Scallop (Marine)
Pompano
Sardine
Flatfish (Marine)
Swordfish
Haddock
Mussels
Ocean Perch
Mackerel
Halibut
Snapper
Snails (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Clam (Marine)
Salmon (Marine)
Flounder
Flatfish (Estuarine)
Porgy
Fish
Crab (Estuarine)
Pollock
Whiting
Catfish (Estuarine)
Catfish (Freshwater)
Oyster
Perch (Estuarine)
Perch (Freshwater)
Grams/pereon/day
0.19233*
0.15880*
0.15663*
0.15604*
0.08233*
0.06085*
0.05392*
0.04865*
0.03530*
0.02984*
0.02035*
0.01691*
0.00690*
0.00249*
0.00201*
0.39737*
0.04038*
2.96416
2.47987
1.48060
1.12649*
0.99229*
0.54378*
0.46552*
0.44557*
0,39737*
0.38698*
0.37559*
0.34959*
0.29753*
0.29753*
0.25894*
0.21573*
0.21573*
i "%;^w?^ft!»^r|^Tw,^r^",^»:
-e «^( *^ j.^ g '/ ?/J ? /V $ ] ^j, * iSw*
AD Species (con't.) Octopus
Crab (Marine)
Squid
Sea Bass
Lobster
Scallop (Marine)
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Trout
Pompano
Croaker
Carp
Sardine
Anchovy
Flatfish (Marine)
Swordfish
Seafood
Haddock
Rockfish
Salmon (Estuarine)
Mussels
Crayfish
Mullet
Clam (Estuarine)
Ocean Perch
Mackerel
Herring
Eel
Halibut
Snapper
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarine)
Salmon (Freshwater)
* V1? SW'"?"
naidferi
person/day >
0.21101*
0.20320*
0.19233*
0.15880*
0.15663*
0.15604*
0.10601*
0.10601*
0.09022*
0.08233*
0.07974*
0.07172*
0.06085*
0.05514*
0.05392*
0.04865*
0.04038*
0.03530*
0.03195*
0.03092*
0.02984*
0.02905*
0.02536*
0.02217*
0.02035*
0.01691*
0.01294*
0.01001*
0.00690*
0.00249*
0.00201*
0.00201*
0.00091*
0.00061*
(1) Source of data: 1994-1996 USD A 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 59,211,248 using 3-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, 1994-96".
4-46
-------
SECTION 4.1.6 TABLE 7. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 45 and Older
<*a '
Estuarine Shrimp
Catfish (Estuarine)
Flounder
Flatfish (Estuarine)
Croaker
Crab (Estuarine)
Perch (Estuarine)
Herring
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
Scallop (Marine)
Mackerel
Whiting
Ocean Perch
Pollock
2.22266
0.81450
0.79833*
0.39829
0.29215*
0.28253*
0.24021*
0.23510*
0.21903*
0.19209*
0.06102
0.05385*
0.04041*
0.02847*
0.01608
0.01362*
0.00163*
0.81450
0.29565*
0.26113*
0.24021*
0.21903*
0.06861*
0.01103*
0.00510*
0.00121
3.16623
1.95831
1.66599
0.81709
0.53308*
0.32944*
0.27967*
0.26624*
0.25122*
0.24525*
0.22699*
A t> ^ fV * / •/ l\i£w
Marine (con't) Lobster
Porgy
Mussels
Squid
Swordfish
Crab (Marine)
Sea Bass
Flatfish (Marine)
Octopus
Halibut
Shark
Pompano
Smelts (Marine)
Whitefish (Marine)
Snapper
Roe
Snails (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Salmon (Marine)
Cod
Clam (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Flounder
Fish
Haddock
Flatfish (Estuarine)
Sardine
Trout
Croaker
Crab (Estuarine)
Scallop (Marine)
Mackerel
Carp
0.21825*
0.21330*
0.19064*
0.17995*
0.17103*
0.14835*
0.13233*
0.04613
0.03978*
0.03896*
0.02277*
0.01509*
0.01362*
0.01103*
0.01023*
0.00556*
0.00510*
0.57403*
0.02487*
3.16623
2.22266
1.95831
1.66599
0.81709
0.81450
0.81450
0.79633*
0.57403*
0.53308*
0.39829
0.32944*
0.29565*
0.29215*
0.28253*
0.27967*
0.26624*
0.26113*
. Hajb.iai, * jVsr^j^t^^ri* ' &•*«»
All Species (con't.) Whiting
Ocean Perch
Perch (Estuarine)
Perch (Freshwater)
Herring
Pollock
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Lobster
Porgy
Oyster
Mussels
Squid
Swordfish
Crab (Marine)
Sea Bass
Pike
Salmon (Estuarine)
Rockfish
Flatfish (Marine)
Anchovy
Octopus
Halibut
Mullet
Seafood
Shark
Clam (Estuarine)
Pompano
Smelts (Estuarine)
Smelts (Marine)
Whitefish (Freshwater)
Whitefish (Marine)
Snapper
Roe
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarine)
Salmon (Freshwater)
^i/vfjirlifelrti-
/person/day
0.25122*
0.24525*
0.24021*
0.24021*
0.23510*
0.22699*
0.21903*
0.21903*
0.21825*
0.21330*
0.19209*
0.19064*
0.17995*
0.17103*
0.14835*
0.13233*
0.06861*
0.06102
0.05385*
0.04613
0.04041*
0.03978*
0.03896*
0.02847*
0.02487*
0.02277*
0.01608
0.01509*
0.01362*
0.01362*
0.01103*
0.01103*
0.01023*
0.00556*
0.00510*
0.00510*
0.00163*
0.00121
(1) Source of data: 1994-1996 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 3-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, 1994-96".
4-47
-------
SECTION 4.1.6 TABLES. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
All Males
' f «i4?ij
HaWat
Estuarlne
Freshwater
Marine
f Wptpt^pli? ™pf|ft
_ {peW ' Vct1tr¥m
Shrimp
Flounder
Catfish (Estuarlne)
Flatfish {Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Oyster
Croaker
Trout, mixed sp. (Estuarine)
Herring
Anchovy
Rockfish
Salmon (Estuarine)
Mullet
Clam (Estuarine)
Eel
Smelts (Estuarine)
Scallop (Estuarine)
Catfish (Freshwater)
Perch (Freshwater)
Trout
Trout, mixed sp. (Freshwater)
Carp
Pike
Crayfish
Whitefish (Freshwater)
Snails (Freshwater)
Cisco
Salmon (Freshwater)
Tuna
Cod
Salmon (Marine)
Clam (Marine)
Whiting
Porgy
Pollock
Haddock
Scallop (Marine)
Crab (Marine)
2.00638
0.56538
0.43823
0.36204
0.29032
0.19517*
0.18464*
0.13699*
0.11954*
0.07675*
0.03872*
0.03641
0.03430
0.02175*
0.01546
0.00463*
0.00410*
0.00102*
0.43823
0.19517*
0.14853*
0.11954*
0.11255*
0.02897*
0.01344*
0.00469*
0.00406*
0.00070*
0.00068
2.70946
1.36953
1.10090
0.78582
0.28659
0.28457*
0.28038
0.20764*
' 0.17533*
0.15245
-v^r. « ,ir~ • ^
-------
SECTION 4.1.6 TABLES. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 14 and Younger
rttbftat l^slW \' N "l^rts
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Crab (Estuarine)
Flatfish (Estuarine)
Perch (Estuarine)
Croaker
Trout, mixed sp. (Estuarine)
Oyster
Mullet
Rocktish
Herring
Salmon (Estuarine)
Anchovy
Clam (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Cisco
Snails (Freshwater)
Carp
Salmon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Pollock
Whiting
Haddock
Ocean Perch
Clam (Marine)
(person/day
0.63622
0.24422*
0,18934*
0.14068*
0.09257*
0.07647*
0.04674*
0.03941*
0.02571*
0.01941*
0.01584*
0.00937*
0.00910*
0.00503*
0.00151*
0.00036*
0.18934*
0.07647*
0.06873*
0,03941*
0.01971*
0.00497*
0.00343*
0.00342*
0.00239*
0.00018*
1.59171
0.68197
0.29203*
0.24779*
0.15849*
0.10377*
0.08247*
0.07649*
^f^V^'Vi'f*^ fS\^f\-' W •* £"fWltt"*»
•*>' 3 *?,-
?personftiay
0.07647-
0.07387*
0.06873*
0.06175*
0.06018*
0.04926*
0.04674*
0.03941*
0.03941*
0.03769*
0.03434*
0.03140*
0.02571*
0.01971*
0.01941'
0.01584*
0.01072*
O.OOS77*
0.00937*
0.00910*
0.00503*
0.00503*
0.00497*
0.00497*
0.00481*
0,00385*
0.00343*
0.00342*
0.00342*
0.00267*
0.00239*
0.00206*
0.00151*
0.00084*
0.00036*
0.0001 B*
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFIl),
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 5,155 individuals to the U.S. population of 59,496,891 using 3-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, 1994-96".
4-49
-------
SECTION 4.1.6 TABLE 10. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 15 to 44
Habitat
Estuarlne
Freshwater
Marine
-*^f -, * l t|*tli
^SjwdjjHi* ' Grams
Shrimp
Flatfish (Estuarine)
Flounder
Catfish (Estuarlne)
Crab (Estuarine)
Oyster
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Croaker
Anchovy
Mullet
Rockfish
Salmon (Estuarine)
Herring
Clam (Estuarine)
Eel
Scallop (Estuarine)
Sturgeon (Estuarine)
Catfish (Freshwater)
Trout
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Carp
Crayfish
Pike
Snails (Freshwater)
Salmon (Freshwater)
Cisco
Whitefish (Freshwater)
Sturgeon (Freshwater)
Tuna
Cod
Salmon (Marine)
Clam (Marine)
Porgy
Pollock
Whiting
Lobster
rt8ttedM«an
fperabn/day
2.17381
0.42090
0.36377*
0.35640*
0.30959
0.16005*
0.15948*
0.09570*
0.06920*
0.04824*
0.03955*
0.03511*
0.02893
0.02078*
0.01379
0.00610*
0.00093*
0.00028*
0.35640*
0.16679*
0.15948*
0.09570*
0.06967*
0.01456*
0.00396*
0.00101*
0.00057
0.00054*
0.00031*
0.00028*
2.82500
1.23373
0.92856
0.70059
0.28580*
0.28288*
0.22042*
0.21416*
x»i >•> »/"* . !* r.<* ** ^'^
Hj»b!tp v j(v ' ftpttwi ^ *
Marine (con't.) Squid
Crab (Marine)
Scallop (Marine)
Haddock
Pompano
Sea Bass
Octopus
Ocean Perch
Sardine
Flatfish (Marine)
Mussels
Swordfish
Mackerel
Halibut
Snapper
Conch
Snails (Marine)
WhlteflsrT (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Clam (Marine)
Flatfish (Estuarine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Crab (Estuarine)
Fish
Porgy
Pollock
Whiting
Lobster
Squid
Trout
Crab (Marine)
Grams/person/day
0.17666*
0.16256
0.15916*
0.14711*
0.11699*
0.11043*
0.10571*
0.07800*
0.07136*
0.04875
0.02458*
0.02437*
0.02406*
0.01022*
0.00457*
0.00344*
0.00101"
0.00031*
0.29247*
0.07655*
2.82500
2.17381
1.23373
0.92856
0.70059
0.42090
0.36377*
0.35640*
0.35640*
0.30959
0.29247*
0.28580*
0.28288*
0.22042*
0.21416*
0.17666*
0.16679*
0.16256
flaWtaf£v*" ^^iffjcte*! Jv *f ' 0rawf/j>«r£#fi/day
AH Species (con't.) Oyster
Perch (Estuarlne)
Perch (Freshwater)
Scallop (Marine)
Haddock
Pompano
Sea Bass
Octopus
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Ocean Perch
Seafood
Sardine
Carp
Croaker
Flatfish (Marine)
Anchovy
Mullet
Rockfish
Salmon (Estuarine)
Mussels
Swordfish
Mackerel
Herring
Crayfish
Clam (Estuarine)
Halibut
Eel
Snapper
Pike
Conch
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarlne)
Salmon (Freshwater)
Cisco
Whitefish (Freshwater)
Whitefish (Marine)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.16005*
0.15948*
0.15948*
0.15916*
0.14711*
0.11699"
0.11043*
0.10571*
0.09570*
0.09570*
0.07800"
0.07655*
0.07136*
0.06967*
0.06920*
0.04875
0.04824*
0.03955*
0.03511*
0.02893
0.02456*
0.02437*
0.02406*
0.02078"
0.01456*
0.01379
0.01022*
0.00610*
0.00457*
0.00396*
0.00344*
0.00101*
0.00101*
0.00093*
0.00057
0.00054*
0.00031*
0.00031*
0.00028*
0.00028*
^
(1) Source of data: 1994-1998 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 118,190,030 using 3-year combined survey weights.
,„ oi,0 rtnss not meet minion, reporjing requirements as described in the "Third Report on Nutrition Monitoring in the United States, 1994-96".
-------
SECTION 4.1.6 TABLE 11. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 45 and Older
Habitat 4pWe& * iltems/p'eraonWay
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Herring
Croaker
Perch (Estuarine)
Oyster
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Rockfish
Anchovy
Mullet
Smelts (Estuarine)
Clam (Estuarine)
Smelts, Rainbow (Estuarine)
Scallop (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
Mackerel
Pollock
Scallop (Marine)
1.79310
0.86274
0.56600
0.32395
0.25522
0.23743*
0.19180*
0.17217*
0.12910*
0.12388*
0.05474
0.05336
0.02969*
0.02075*
0.01504*
0.01262
0.00136*
0.00124*
0.56600
0.22399*
0.22047*
0.17217*
0.12388*
0.07450*
0.02773*
0.00233*
0.00193*
0.00136*
0.00109
3.29848
1.75666
1.52623
0.64144
0.53942*
0.44508*
0.28356
0.22993*
0.21987*
0.21329*
Habitat * Species
Marine (con't.) Ocean Perch
Swordfish
Sardine
Lobster
Squid
Crab (Marine)
Mussels
Sea Bass
Snapper
Halibut
Flatfish (Marine)
Whitefish (Marine)
Pompano
Octopus
Smelts (Marine)
Shark
Roe
Snails (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Salmon (Marine)
Cod
Flounder
Clam (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Haddock
Porgy
Fish
Flatfish (Estuarine)
Whiting
Crab (Estuarine)
Herring
Mackerel
Trout
Carp
Pollock
•f ry^tswFWS**!' T "
: IstlmaiedMMn
Grams/person/day
0.20053*
0.18853*
0.17949*
0.17633*
0.14770*
0.13401
0.12472*
0.10997*
0.06636*
0.06515*
0.03752
0.02773*
0.02651*
0.01819*
0.01504*
0.01041*
0.00254*
0.00233*
0.41215
0.07349*
3.29848
1.79310
1.75666
1.52623
0.86274
0.64144
0.56600
0.56600
0.53942*
0.44508*
0.41215
0.32395
0.28356
0.25522
0.23743*
0.22993*
0.22399*
0.22047*
0.21987*
"
Habitat ^ S^acles " ' Grams/personWay
All Species (con't) Scallop (Marine)
Ocean Perch
Croaker
Swordfish
Sardine
Lobster
Perch (Estuarine)
Perch (Freshwater)
Squid
Crab (Marine)
Oyster
Mussels
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Sea Bass
Pike
Seafood
Snapper
Halibut
Salmon (Estuarine)
Rockfish
Flatfish (Marine)
Anchovy
Whitefish (Freshwater)
Whitefish (Marine)
Pompano
Mullet
Octopus
Smelts (Estuarine)
Smelts (Marine)
Clam (Estuarine)
Shark
Roe
Snails (Freshwater)
Snails (Marine)
Cisco
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Scallop (Estuarine)
Salmon (Freshwater)
0.21329*
0.20053*
0.19180*
0.18853*
0.17949*
0.17633*
0.17217*
0.17217*
0.14770*
0.13401
0.12910*
0.12472*
0.12388*
0.12388*
0.10997*
0.07450*
0.07349*
0.06636*
0.06515*
0.05474
0.05336
0.03752
0.02969*
0.02773*
0.02773*
0.02651*
0.02075*
0.01819*
0.01504*
0.01504*
0.01262
0.01041*
0.00254*
0.00233-
0.00233*
0.00193*
0.00136*
0.00136*
0.00124*
0.00109
(1) Source of data: 1994-1996 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 3-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, 1994-96".
4-51
-------
SECTION 4.1.6 TABLE 12. AS CONSUMED FfSH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 18 and Older
**HTv
* ,( * * v ^,3: ^ f 1 Cwtfl
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Oyster
Croaker
Hairing
Trout, mixed sp. (Estuarine)
Rockfish
Salmon (Estuarine)
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
Haddock
Whiting
Pollock
Scallop (Marine)
K3W P*-^
rittitU U&lfilN
laraa wean
person/day
2.02859
0.58126
0.45025
0.38812
0.29576
0.16821
0.14586*
0.12743*
0.11758*
0.11065*
0.04275
0.04176
0.04151
0.03363*
0.01384
0.00663*
0.00378*
0.00112*
0.00060*
0.00017*
0.45025
0.19286*
0.16821
0.14037*
0.11065*
0.03531*
0.01242*
0.00901*
0.00165*
0.00119*
0.00083
0.00060*
0.00017*
3.11784
1.36747
1.34009
0.70316
0.35557*
0.30782
0.25906
0.25327
0.10198*
• 1 1 «•> • ' \i* <~ ^jt/4 y **' •*"* ~*-s
Habitat _ Species
Marine (con't) Lobster
Squid
Crab (Marine)
Ocean Perch
Sardine
Mackerel
Sea Bass
Swordfish
Pompano
Octopus
Mussels
Flatfish (Marine)
Halibut
Snapper
Whitefish (Marine)
Smelts (Marine)
Shark
Conch
Snails (Marine)
Roe
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Clam (Marine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Flatfish (Estuarine)
Fish
Porgy
Haddock
Crab (Estuarine)
Whiting
Pollock
Trout
Scallop (Marine)
Lobster
Squid
Perch (Estuarine)
Estimawa Mean
Grarrrs/person/day
0.19178*
0.17449*
0.15530
0.13127*
0.12334*
0.11631*
0.10032*
0.09824*
0.08364*
0.07346"
0.06997*
0.04495
0.03459*
0.03162*
0.01242*
0.00663*
0.00459*
0.00213*
0.00165*
0.00112*
0.35750
0.07938*
3.11784
2.02859
1.36747
1.34009
0.70316
0.58126
0.45025
0.45025
0.38812
0.35750
0.35557*
0.30782
0.29576
0.25906
0,25327
0.19286*
0.19198*
0.19178*
0.17449*
0.16821
ff p WNsS
AH Species (con't) Perch (Freshwater)
Crab (Marine)
Oyster
Carp
Ocean Perch
Croaker
Sardine
Herring
Mackerel
Trout, mixed sp. (Ssiuarine)
Trout, mixed sp. (Freshwater)
Sea Bass
Swordfish
Pompano
Seafood
Octopus
Mussels
Flatfish (Marine)
Rockfish
Salmon (Estuarine)
Anchovy
Pike
Halibut
Mullet
Snapper
Clam (Estuarine)
Whitefish (Freshwater)
Whitefish (Marine)
Crayfish
Smelts (Estuarine)
Smelts (Marine)
Shark
Eel
Conch
Snails (Freshwater)
Snails (Marine)
Cisco
Roe
Scallop (Estuarine)
Salmon (Freshwater)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
SSfLLrJ *
lawd Maart
porson/dsiy
0.16821
0.15530
0.14586*
0.14037*
0.13127*
0.12743*
0.12334*
0.11758*
0.11631*
0.11065*
0.11065*
0.10032*
0.09824*
0.08384*
0.07938*
0.07346*
0.06997*
0.04495
0.04275
0.04176
0.04151
0.03531*
0.03459*
0.03363*
0.03162*
0.01384
0.01242*
0.01242*
0.00901*
0.00683*
0.00663*
0.00459*
0.00378*
0.00213*
0.00165*
0.00165*
0.00119*
0.00112*
0.00112*
0.00083
0.00060*
0.00060*
0.00017*
0.00017*
(1) Source of data: 1994-1996 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 190,931,846 using 3-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USOA'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, 1994-96".
4-52
-------
SECTION 4.1.6 TABLE 13. AS CONSUMED FISH CONSUMPTION ESTIMATES
U.S. Population - Mean Consumption by Species within Habitat
All Individuals
"T fe},"S"1 ^«''g^8!SS^(?n»^;«.*f>?^S3
Habttai ^ ' ^ Specie*' / * ^ dramsi
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Peron (Esluarine)
Oyster
Croaker
Trout, mixed sp. (Estuarine)
Herring
Rockfish
Salmon (Estuarine)
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
Haddock
Pollock
Whiting
Lobster
1.70209
0.49705
0.38584
0.31514
0.25373
0,14470
0.11958*
0.10352*
0.09197*
0.08785*
0.03660
0.03272
0.03246
0.02893*
0.01062
0.00484*
0.00275*
0.00090
0.00044*
0.00013*
0.38584
0.16290*
0.14470
0.10287*
0.09197*
0.03022*
0,01018*
0.00857*
0.00198*
0.00164*
0.00065
0.00044*
0.00013*
2.69707
1,20243
1.05022
0.53979
0.27989*
0.26341
0.25465
0.22665
0.15556*
Habitat " Species ^ < Grartis/person/diy
Marine (con'f.) Scallop (Marine)
Crab (Marine)
Squid
Ocean Perch
Sea Bass
Mackerel
Sardine
Swordfish
Pompano
Octopus
Mussels
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)
Flounder
Fish
Catfish (Estuarine)
Catfish (Freshwater)
Flatfish (Estuarine)
Porgy
Haddock
Pollock
Crab (Estuarine)
Whiting
Trout
Lobster
Scallop (Marine)
Perch (Estuarine)
Perch (Freshwater)
0.15444
0.13323
0.12740*
0.11841*
0.09887*
0.09192*
0.09106*
0.0801 0*
0.07251*
0,05356*
0.05228*
0.03650
0.02644*
0.02401*
0.01018*
0.00464*
0.00335*
0.00198*
0.00155*
0.00082*
0.44209
0.05864*
2.69707
1.70209
1.20243
1.05022
0.53979
0.49705
0.44209
0.38584
0.38584
0.31514
0.27989*
0.26341
0.25465
0.25373
0.22665
0.16290*
0.15556*
0.15444
0.14470
0.14470
«'ij? ? **litm9i»STIi *
fttotot ,*. ? !Mjjt^ls^4 v < ^ ibfDsfiJ^niertfda^
All Species (con't) Crab (Marine)
Squid
Oyster
Ocean Perch
Croaker
Carp
Sea Bass
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Mackerel
Sardine
Herring
Swordfish
Pompano
Seafood
Octopus
Mussels
Rockfish
Flatfish (Marine)
Salmon (Estuarine)
Anchovy
Pike
Mullet
Halibut
Snapper
Clam (Estuarine)
Whitefish (Freshwater)
Whitefish (Marine)
Crayfish
Smelts (Estuarine)
Smelts (Marine)
Shark
Eel
Snails (Freshwater)
Snails (Marine)
Cisco
Conch
Scallop (Estuarine)
Roe
Salmon (Freshwater)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.13323
0.12740*
0.11958*
0.11841*
0.10352*
0.10287*
0.09887*
0.09197*
0.09197*
0.09192*
0.09106*
0.08785*
0.08018*
0.07251*
0.05884*
0.05356*
0.05228*
0.03660
0.03650
0.03272
0.03246
0.03022*
0.02893*
0.02644*
0.02401*
0.01062
0.01018*
0.01018*
0.00657*
0.00484*
0.00484*
0.00335*
0.00275*
0.00198*
0.00198*
0.00164*
0,00155*
0.00090
0.00082*
0.00065
0.00044*
0.00044"
0.00013*
0.00013*
\
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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 Sur
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States, 1994-96".
4-53
-------
SECTION 4.2.1.1 TABLE 1. AS CONSUMED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (grams/person/day)
Freshwater/Estuarine: Age by Gender and AH Individuals
14 and Younger
15-44
45 and Older
All Ages
242
336
457
1,035
38.04 (30.89-45.19)
58.50 (48.69-68.30)
51.20(46.38-56.01)
52.61 (47.22-58.00)
91.01 (77.52-114.01)
128.18(113.24-158.57)
127.77(125.04-136.82)
126.63(121.35-137.44)
145.59*(1 18,05-174.28)
204.98(154.44-280.31)
160.31 (154,57-171.31)
167.09(158.61-194.53)
241.32*(187.27-302.09)
341,86*(302.09-972.11)
3Q4,48"(258.85-317.55)
318.85*(302.09-372.65)
14 and Younger
15-44
45 and Older
All Ages
225
362
555
1,142
52.11(43.66-60.55)
70.79(63.13-78.46)
71.92(63.40-80.44)
68.71 (63.16-74.26)
139.05(124.97-148.75)
172.91 (167.45-180.86)
173.41 (158.57-185.24)
169.18(158.02-177.88)
184.40*(156.56-302.09)
239.03 (230.12-290.47)
234-66 (207.23-258.88)
23B.11 (205.55-261.30)
308.16*(259.16-333.44)
357.64*(344.70-476.33)
436.66*(306-82-634.28)
355.53*(317.33-476.33)
14 and Younger
15-44
45 and Older
All Ages
467
698
1,012
2,177
45.17(40.05-50.28)
64.88(59:61-70.16)
61.40(55.32-67.47)
60.78 (56.56-65.00)
120.96(103.53-139.71)
158.70(153.93-168.68)
152.15(138.46-157.97)
153.38(145.43-158.02)
163.92(145.45-190.57)
229.00(187.45-253.87)
200.75(177.01-207.23)
200.99(187.45-238.69)
302.63*(290.47-333.44)
356.35*{344.70-436.36)
310.32*(303.19-400.69)
343.09 (317.55-403.56)
(1) Source of data: 1994-1996 USOA 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 3-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, 1994-1996."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-54
-------
SECTION 4.2.1.1 TABLE 2. AS CONSUMED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (grams/person/day)
Marine: Age by Gender and All Individuals
14 and Younger
15-44
45 and Older
All Ages
349
412
588
1,348
54.56(49.10-60,02)
70.22 (65,35-75.09)
79.25(72.34-86.15)
71 57 {68 07-75 06)
101.38(93.56-140.13)
145.57 (128.81-162.31)
145.39(141,95-154.16)
14377(13216-15009)
145.88(110.15-180.51)
184.46(170,10-212.06)
189.34(170.10-214.18)
178 63 (1?0 34-197 97)
201.24*(183.70-255,66)
289.18*(265,82-293.24)
318,22*{304.33'485.38)
292.55 (265.82-412.78)
14 and Younger
15-44
45 and Older
All Ages
332
413
623
1,368
60.83(51.59-70.27)
99.54(91.15-107.92)
87.24(81.69-92.78)
88.19(82.79-93.58)
167.03(112.24-170.10)
187.87 (184.53-197.63)
170.0i (165.23-187.88)
184.18 (170.10-187,08)
170.92 (167.04-229.24)
231.91 (199.55-255.79)
223,86 (198,50-239.35)
220.28 (200.04-233.80)
267.82*(184,68-294.00)
436.22"(401.03-487.08)
302.641292.54-384.00)
351.81 (316,86-436.62)
14 and Younger
15-44
45 and Older
All Ages
681
825
1,211
2,717
57.73 (50.86-64.59)
84.80(78.94-90.65)
82.92 (78.12-87.72)
79.57 (75.97-83.18)
113.67(98.33-170.00)
184.29(167.00-184.53)
159.78, (147.00-174.46)
167.39(169.57-179.45)
170.10(167.02-180.51)
203.17(197.63-233.80)
210.82(190.62-227.32)
199.67(194.27-214.18)
236.95*(1 83.70-294 .00)
347,51*(293.24-401.03)
315.45*(302.67-485.38)
315.56(293.24-368.46)
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuate (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 3-year combined survey weights,
(4) The fish component of foods containing fish was calculated using data from the recipe file of the USOA'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, 1994-1996."
": Pejcentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-55
-------
SECTION4.2.1.1 TABLES. AS CONSUMED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (grams/person/day)
All Fisn: Age by Gender and All Individuals
Age
14 and Younger
15-44
45 and Older
All Ages
447
554
751
1,752
62.20 (56.52-67.89)
84.47 (76.48-92.46)
90.51 (84.69-96.33)
83.55 (79.13-87.97)
119.52(113.56-150.59)
169.99(148.75-191.89)
167.08(156.82-177.19)
163.61 (152.81-172.03)
170.36(122.31-183.70)
239.60(217.16-294.57)
204.68(198.43-228.69)
217.07 (202.73-233.80)
271.21 *(187.88-302.09)
338.88*(299.21-391.95)
354.96*(320.00-612.93)
338,21 (308.51-379.86)
OQ
14 and Younger
15-44
45 and Older
All Ages
421
565
849
1,835
75.21 (66.38-84.03)
115.03(109.01-121.05)
108.56(102.70-114.41)
106.17(101.95-110.38)
170.21 (145.99-223.78)
211.54(200.04-245.62)
212.67(198.97-235.23)
209.92(201.00-223.78)
250.75(182.87-290.47)
300.23(251.41-330.83)
291.30(258.33-302.26)
290.51 (262.13-298.99)
306.72*(302.09-312.29)
447.97*(368.46-487.08)
409.19*(329.51-517.71)
436.32 (370.43-476.33)
Hand Younger
15-44
45 and Older
All Ages
866
1,119
1,600
3,587
68.73(62.11-75.35)
99.79(94.46-105.12)
99.09(93.76-104.43)
94.66 (90.81-98.50)
149.61 (138.00-170.10)
199.97 (188.16-209.63)
193.22 (184.00-200.35)
189.49(185.87-199.52)
210.06(180.51-261.00)
273.79(247.14-294.57)
251.97(238.34-261.30)
254.09 (234.75-290.79)
298.86*(285.60-312.29)
436.24*(368.46-487,08)
384.11 (336.04-479.19)
385.23 (354.03-436.62)
(1) Source of data: 1994-1996 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 3-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, 1994-1996."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-56
-------
SECTION 4.2.1.1 TABLE 4. AS CONSUMED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish
Individuals of Age 18 and Older
Freshwater/Estuarine Mean
n= 1,654 50th %
N = 33,438,807 90th %
95th %
99th %
62.95
35.29
156.16
211.32
348.96
58.19
30.88
143.89
187.45
342.76
67.70
40.69
161.21
239.55
448.72
Marine
n= 1,979
N= 40,081,640
Mean
50th %
90th %
95th %
99th %
83.56
64.88
169.31
201.63
330.81
79.78
60.00
163.13
194.51
304.33
87.34
70.98
184.53
220.31
401.03
All Fish
n = 2,634
N = 53,184,336
Mean
50th %
90th %
95th %
99th %
99.32
78.56
196.27
258.38
400.91
95.17
74.74
187.88
248.83
372.40
103.47
83.64
202.26
286.26
466.59
(1) Source of data: 1994-1996 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 3-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.
4-57
-------
£>
o
88
Section 4.2.11 Figure 1 Histograms of As Consumed Fish Consumption
for Consumers Only: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
Km 750 H1IKI
Finfish and Shellfish Consumed (grams/porson/day)
Total Finfish and Shellfish
30 «n so so 7o an no mo > no Z5i» MO 76O woo
Finfish and Shellfish Consumed (grams/person/day)
Finfish and Shellfish Consumed (grams/person/day)
- j t_..i.».
fCSFIl).
-------
Section 4.2.11 Figure 2. Cumulative Distributions of As Consumed Fish Consumption
for Consumers Only: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish
Marine Finfish and Shellfish
1
Ol
CD
100
90
80
70
a> 60
* 40
30
20
10
0
. .- - ---- - 190
/ 00
/ 00
/ 70
j m 60
/ 1)0 . ;g
/ /' s so
/ !K / ft 40
/ / 3°
00 , ._.,. .L-,— ..,!__.., .T , r_. ..,,..., ,
0 1TO 200 300 400 BOO 600 700 000 (100 TOO Z0
10
3 100 200 300 400 500 600 700 800 900 1000
Finfish and Shellfish Consumed (grams/person/day)
/ 100 -
' ,'"'""
I 0 100 200 300 400 500 GOO 700 0'M> 900
0 ffiO 200 300 400 500 600 700 BOO 900
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
100
90
80
70
01 60
S 50
* 40
30
20
M
0
0 100 200 300 400 500 600 700 800 BOO MOO
Finfish and Shellfish Consumed (grains/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
0 BO 200 300 400 SOO 600 700 (100 (TOO 1000
-------
Section 4.2.11 Figure 3. Histograms of As Consumed Fish Consumption
for Consumers Only of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish
o ^
30 40 GO HO 70 6n IK) tKI > K10 25ft Km 7511 1IM10
Finfish and Shellfish Consumed (grams/person/day)
Marine Finfish and Shellfish
o
S
.a
z
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
20
I
z
2SO sm 750 two
Finfish and Shellfish Consumed (grams/person/day)
~ '-- ° "f Rmri intakes by Individuals (CSFII).
-------
Section 4.2.11 Figure 4. Cumulative Distributions of As Consumed Fish Consumption
for Consumers Only of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
f
0)
MO
90
80
70
60
40
30
20
10
0
0
Freshwater/Estuarine Finfish and Shellfish
0 200 400 TOO BOO 1000
200 400 600 800
Finfish and Shellfish Consumed (grams/person/day)
WOO
100
90
80
70
60
50
40
20
10
Marine Finfish and Shellfish
0 200 400 ROO 800 1)00
200 400 600 800
Finfish and Shellfish Consumed (grams/person/day)
1000
Total Finfish and Shellfish
400 600 800 DOO
Finfish and Shellfish Consumed (grams/person/day)
-------
SECTION 4.2.1.2 TABLE 1. AS CONSUMED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Freshwater/Estuarine: Age by Gender and All Individuals
*f?n/
Age
ran
14 and Younger 218 1,548.98(1,214.62-1,883.35)
15-44 326 921.46(754.38-1,088.53)
45 and Older 440 768.50(691.40-845.60)
All Ages 984 938.98(837.16-1,040.81)
3,537.98 (3,172.06-3,946.83)
2,185.25(1,786.60-2,518.97)
2,098.47 (1,940.93-2,196.49)
2,197.84 (2,053.42-2,482.15)
6,302.89*(5,438.40-8,746.60)
3,393.57 (2,595.40-4,730.38)
2,497.88 (2,311.24-2,972.70)
3,198.78 (2,671.89-3,597.19)
12,186.55*(9,405.18-14,786.77)
5,796.25*(4,r30.38-18,145.82)
3,541 J0*(3,375.97-7,078.55)
6,927.59*(5,807.59-12,476.34)
14 and Younger
15-44
45 and Older
All Ages
210
359
550
1,119
1,623.51 (1,362.27-1,884.76)
893.33(795.45-991.20)
852.76 (753.39-952.12)
977.88(896.88-1,058.88)
3,613.76 (3,557.32-4,016.05)
2,368.45 (2,022.46-2,492.06)
1,947.39(1,846.96-2,104.45}
2,376.82 (2,320.70-2,502.39)
4,870.97*(4,391.12-9,406.97)
2,840.14 (2,578.27-3,763.60)
2,615.09 (2,432.92-3,003.66)
3,477.36 (3,233.73-3,578.18)
10,460.29*(7,392.08-13,308.09)
4,723.02*(4,365.24-5,828.79)
5,562.73*(4,105.24-7,674.68)
6,118.87*(5,263.64-7,407.51)
14 and Younger 428 1,588.42(1,419.87-1,756.96)
15-44 685 906.61(823.48-989.73)
45 and Older 990 811.17(739.47-882.87)
All Ages 2,103 959.83 (890.54-1,029.12)
3,579.12 (3,464.88-3,976.99)
2,342.44 (2,066.43-2,444.40)
2,018.44(1,928.72-2,110.80)
2,342.57 (2,194.51-2,464.68)
5,822.87(4,391.12-8,746.60)
3,269.77 (2,683.22-3,763.60)
2,554.95 (2,432.92-2,828.10)
3,283.54 (3,071.10-3,564.85)
11,296.95*(9,405.18-13,308.09)
5,732.37*(5,323.24-6,236.52)
4,959.62*(3,713.23-6,420.15)
6,834.18 (5,565.08-7,401.33)
(1) Source of data: 1994-1996 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 3-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) 448 individuals did not report body weight. They represent 6,343,682 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, 1994-1996."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-62
-------
SECTION 4.2.1.2 TABLE 2. AS CONSUMED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
Marine: Age by Gender and All Individuals
14 and Younger 324 2,184,34(1,974.14-2,394.54)
15-44 403 1,141,07(1,051,38-1,230.76)
45 and Older 568 1,213,18(1,108.65-1,317.71)
AIlAges 1,285 1,327.31(1,263.27-1,391.34)
4,415.16 (3,959.12-5,338,17)
2,358,04 (2,026.64-2,513.96)
2,322.59 (2,182.54-2,359.83)
2,644 77 (2,441 30-2,931 28)
5,648.79 (5,360.06-7,114.97)
3,162.74 (2,565,64-4,435.65)
3,013.84 (2,686.84-3,235.32)
3,631 61 (3,416 42-4,10735)
7,812.03*(7,117.95-9,555.64)
5,077,84"(3,644.91-5,555,55)
6,227J2"{4,259.75-9,296.60)
6,257 89 (5,555 55-8,057.83)
14 and Younger 320 2,094.40(1,851.12-2,337.68)
15-44 410 1,246.15(1,152.57-1,339.73)
45 and Older 621 1,089.46(1,018.24-1,160.68)
AH Ages 1,351 1,321,42 (1,246.04-1,396,80)
4,535.50 (3,894.30-4,860.96)
2,434,89 (2,268.90-2,651.71)
2,158.60 (1,953.89-2,452.31)
2,678.21 (2,442.79-2,762.41)
6,054.22 (5,027,52-6,275.04)
2,944,04 (2,607.52-3,078.28)
2,8t 1.85 (2,569,75-3,225.03)
3,409.31 (3,177.44-3,915.81)
8,718.42*(7,619.69-10,005.64)
4,855.37*(3,414J2-5,888.78)
4,526.41 *(3,991,33-5,126.15)
5,885.31 (5,339.55-6,375,41)
14 and Younger 644 2,137.93(1,953.27-2,322.59)
15-44 813 1,193.75(1,123.77-1,263.74)
45 and Older 1,189 1,154.73(1,090.48-1,218.98)
All Ages 2,648 1,323.81(1,272,00-1,375.62)
4,422.38 (4,042,80-5,057.44)
2,412,36 (2,283.44-2,500.09)
2,231.95 (2,031.54-2,482.90)
2,664.14 (2,548,76-2,750.93)
5,918,75 (5,057.80-6,196,75)
2,998.97 (2,746.75-3,330.97)
2,997.71 (2,644.81-3,213.78)
3,543.48 (3,459,92-3,753.88)
8,259.39*(7,619-69-9,884.44)
5,141.35*(4,435.65-5,344.48)
5,312,85*(4,190.71-7,S04.97)
6,076.26 (5,652.43-6,690.92)
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSF1I).
(2) Estimates are based on 2-day averages.
(3) Consumers only = Individuals who consumed fish at least onca during the 2-day period.
Estimates are projected from the sample to the population of consumers only in the United States, using 3-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) 448 Individuals did not report body weight They represent 6,343,682 Individuals in the population.
*: The sampfe size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring In the United States, 1994-1996."
**: Percentile intervals were estimated using the percentite bootstrap method with 1,000 bootstrap replications.
4-63
-------
SECTION 4.2.1.2 TABLES. AS CONSUMED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
All Fish: Age by Gender and All Individuals
14 and Younger 413 2,517.93(2,303.35-2,732.52)
15-44 541 1,352.45(1,214.49-1,490.42)
45andOldar 725 1,379.08(1,291.12-1,467.05)
All Ages 1,679 1,532.05(1,450.75-1,613.35)
5,354.56 (4,926.96-5,786.55)
2,571.49(2,482.15-3,305.19)
2,583.19 (2,398.95-2,874.20)
3,179.92 (2,875.09-3,394.92)
7,465.25 (6,260.14-7,982.79)
3,910.52 (3,464.50-4,730.38)
3,335.62 (2,986.99-3,876.03)
4,259.69 (3,997.75-4,680.62)
12,554.85*(10,484.62-14,786.77)
5,784.39*(5,411.34-12,476.34)
6,437.49*(5,035.73-10,143.67)
7,936.41 (7,078.55-10,143.67)
14 and Younger 397 2,519.37(2,313.79-2,724.96)
15-44 561 1,447.07(1,378.95-1,515.19)
45 and Older 842 1,330.04 (1,260.28-1,399.81)
AIIAges 1,800 1,566.81(1,500.47-1,633.14)
5,590.55 (5,224.87-5,754.18)
2,756.21 (2,607.52-3,029.33)
2,610.36 (2,458.28-2,824.64)
3,111.90 (2,902.61-3,354.07)
6,940.26 (6,196.75-8,197.18)
3,735.86 (3,349.25-4,118.22)
3,296.47 (3,177.44-3,525.90)
4,118.19 (3,845.60-4,597.73)
10,316.71 *(9,406.97-11,606.54)
5,678.37*(4,687.28-5,950.07)
5,263.07*(4,770.07-7,674.68)
7,374.07 (6,678.74-7,761.57)
14 and Younger 810 2,518.67(2,336.77-2,700.58)
15-44 1,102 1,400.25(1,327.07-1,473.44)
45 and Older 1,567 1,355.40(1,286.43-1,424.37)
All Ages 3,479 1,549.34 (1,485.83-1,612.86)
5,559.43 (4,841.01-6,055.08)
2,708.51 (2,570.03-3,029.33)
2,598.87 (2,527.04-2,795.98)
3,159.49 (2,972.70-3,269.17)
7,059.51 (6,260.14-7,982.79)
3,764.27 (3,510.56-4,118.22)
3,326.77 (3,213.78-3,520.82)
4,157.21 (3,959.12-4,597.73)
11,164.15*(10,236.99-12,757.45)
5,781.33*(5,411.34-5,888.78)
5,760.41 (5,263.64-7,078.55)
7,608.30 (6,948.22-7,923.38)
(1) Source of data: 1994-1996 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 3-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) 448 individuals did not report body weight. They represent 6,343,682 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, 1994-1996."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-64
-------
SECTION 4.2.1.2 TABLE 4. AS CONSUMED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish
Individuals of Age 18 and Older
H^f
gHi[W&l:= ,-r =«-i ^jtr.jS
Freshwater/Estuarine
n= 1,620
N = 32,775,671
Marine
n= 1,945
N = 39,370,145
All Fish
n = 2,585
N = 52,207,649
H
•-spffltpHEf
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
855.62
488.07
2,096.82
2,831.44
5,565.35
1,165.02
924.84
— - 2,305.22
2,921.15
5,131.26
1,372.11
1,060.70
2,607.51
3,559.85
5,782.95
793.62
428.97
1,974.61
2,587.92
4,687.28
1,118.43
880.48
2,142.18
2,747.08
4,560.98
1,317.76
1,019.74
2,540.43
3,343.97
5,348.30
_i-°
917.63
521.91
2,201.57
3,144.49
6,236.52
1,211.62
963.40
2,423.93
3,052.58
5,555.55
1,426.47
1,132.37
2,761.06
3,763.60
6,236.52
(1) Source of data: 1994-1996 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 3-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) 448 individuals did not report body weight. They represent 6,343,682 individuals in the population.
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-65
-------
—of
Section 4.2.12 Figure 1 Histograms of As Consumed Fish Consumption
for Consumers Only: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Total Finfish and Shellfish
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
WOOD > woon
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
-------
Section 4.2.12 Figure 2. Cumulative Distributions of As Consumed Fish Consumption
for Consumers Only: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
100
90
80
70
60
30
40
30
20
10
0
no „
0 8000 10000 1SOOO 20000
0
Finfish
5000 10000 15000 20000
and Shellfish Consumed (milligram/kilogram of body weight/day)
Total Finfish and Shellfish
100
90
BO
70
60
50
40
30
20
ID
0
5000 10000 THJOO 20000
0 5000 10000 15000 20000
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
100
90
80
70
60
50
40
30
20
10
12000 IflOOO
0 BOOO 12000 18000
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
Source of data: 1994-1990 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
Section 4.2.12 Figure 3. Histograms of As Consumed Fish Consumption
for Consumers Only of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
§
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Total Finfish and Shellfish
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
Section 4.2.12 Figure 4. Cumulative Distributions of As Consumed Fish Consumption
for Consumers Only of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
100
90
80
70
60
50
40
30
20
10
0
(I SfflKJ 1IKHKI 1500O 20OOO
0 5000 10000 15000 20000
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
100
90
fiO
70
60
50
40
30
20
10
0 2000 4000
0 2000 4000 0000 6000 1000H T2000 M0«0
12000
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
TOO
90
80
70
60
50
40
30
20
Total Finfish and Shellfish
1SOOO 20000
0 5000 BOOO 15000 20000
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
SECTION 4.2.2 TABLE 1. AS CONSUMED FISH CONSUMPTION ESTIMATES
Consumers Only - Finfish and Shellfish
Alternate Habitat
^-^_ .^gKg^
Freshwater
n= 887
N= 15,379,935
Estuarine/Marine
n = 3,551
N = 64,336,846
All Fish
n = 3,587
N = 65,093,788
stun
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99lh%
Mean
50th %
90th %
95th %
99th %
31.97
5.38
90.75
150.84
305.68*
88.84
67.44
183.35
230.07
351.65
94.66
72.55
189.49
254.09
385.23
27.33
4.56
84.11
130.65
228.56
85.25
64.97
170.53
213.41
335.68
90.81
70.00
185.87
234.75
354.03
!.^ggj^SB8..jfea^aM..i^jgjgjy|-™*-''"- "-™---- -*-
36.60
6.61
117.61
151.05
325.78
92.44
70.98
188.16
245.62
394.39
98.50
73.50
199.52
290.79
436.62
(1) Source of data: 1994-1996 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 3-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, 1994-1996."
**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.
4-70
/Ol
-------
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, 1995, and 1996 CSFII to daily average per capita consumption by the U.S. population.
Estimates project consumption from a combined sample of 15,303 individuals to a population of
261,897,260. 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 190,931,846.
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
only," as described in Section 3, are determined across the number of days for which fish
consumption was reported.
5-1
-------
SECTION 5.1.1.1 TABLE! UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish (grams/person/day)
Freshwater/Estuarine: Age by Gender and All Individuals
14 and Younger
1S-44
45 and Older
AH Ages
2,564
2,332
2,654
7,550
2,41 (1 83-2.99)
5.81 (4J6-6.96)
6.41 (5,36-7.47)
5.27 (4.56-5.99)
0.00 (0.00-0.10)
7.36 (4.98-12.84)
17.78 (8.94-23.63)
7.56(5.72-11.90)
14.18(10.44-14.96)
32.35 (27.73-38.04)
45.0i (37.41-55.73)
32.19(28.80-37.41)
14 and Younger
15-44
45 and Older
All Ages
2,591
2,382
2,780
7,753
3.23 (2.46-4.00)
7.78 (6.52-9.05)
10.18(8.62-11.74)
7.44 (6.55-8.34)
0.00 (0.00-0.08)
15.57 (13.16-19.19)
32.47 (27.88-37.41)
15.12(12.44-18.50)
15.70 (12.17-1§.83)
49.35 (45.72-65.42)
73.52 (66.22-77.07)
49.26 (46.74-55.23)
59.01 (49.36-86.37)
109.72 (9iJO-154.49)
108.80(98.36-123.85)
102.14(97,83-112.07)
86.51 (73.71-147.25)
150.20(126.38-183.38)
165.92(147.73-190.72)
147.83(136.11-160.46)
14 and Younger
15-44
45 and Older
All Ages
5,155
4,714
5,434
15,303
2.83 (2.33-3.32)
6.80 (5,97-7.63)
8.14 (7.10-9.18)
6.33(5.73-6.94)
0.00 (0,00-0.10)
13.20(8.91-15.56)
24.98(18.84-28.62)
12.05(8.14-13.69)
14.97(11.56-18.84)
43.21 (37.81-47.32)
56.56 (49.27-68.64)
41.09(38.04-45.16)
77.95 (64.22-95.07)
134,87(120.65-167.02)
144.31 (121.73-156.84)
124.09(118,65-136.11)
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFil),
(2) Estimates are based on 2-day averages.
(3) Estimates are projected torn a sample of 15,303 individuals to the U.S. population of 261,897,260 using 3-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,
**: Fercentile Intervals were estimated using the percentiie 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
-------
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
14 and Younger
15-44
45 and Older
AH Ages
2,564
2,332
2,654
7,550
5.20 (4,38-6,02)
8,98(7.85-10.11)
13.71 (12.03-15.39)
9.77(8,93-10.61)
18.91 (14.20-27,40)
37.51 (32.44-37.85)
51.43(49.00-55.44)
37.80 (37.51-38.55)
39.60 (37,51-48.06)
61.69(55.77-71.16)
80.35 (76,56-82.55)
64.66 (62.59-66.42)
80.87(65.85-102.56)
120.58 (116.74-132,54)
155,86(148.67-178.75)
128.05(120,61-137.53)
14 and Younger
15-44
45 and Older
All Ages
2,591
2,382
2,780
7,753
5,53 (4.49-6.56)
12.14(10.60-13.67)
14.99(13.33-16,66)
11,42(10,37-12.47)
16,07(9,21-21.75)
46.82 (37.85-58.54)
57.98 (53.49-68.27)
41.25(37.80-49.65)
37.62(31.77-41.28)
90.51 (76.97-106.67)
90.73 (85.48-97.30)
82.63 (75.60-92.51)
113.15(111,35-140.30)
158.25(134.91-194.60)
168,76(157.10-186.87)
153.36(138.77-188.65)
14 and Younger
15-44
45 and Older
All Ages
5,155
4,714
5,434
15,303
5.37 (4,60-6.13)
10.56(9.43-11.69)
14.30(12.96-15.63)
10.58(9.80-11.35) .
17.10(13.03-18.94)
37.85(37.60-41.28)
55.70 (53.13-57.83)
38.46(37.80-41.28)
38.41 (37.40-40.83)
75.31 (69.17-83,45)
83.43 (80.94-85.48)
74.82 (69.92-75.60)
102.47(86.82-114.84)
137.52(121,76-151,03)
165.98(155.52-178.04)
139.26(134.91-150.04)
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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 reaps fite of the USDA's Nutrient Data Base for Individual
Food Intake Surveys.
5-4
-------
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
14 and Younger
15-44
45 and Older
All Ages
2,564
2,332
2,654
7,550
7.61 (6.50-8.72)
14.79(13.00-16.57)
20.12 (17.97-22.28)
15.04(13.79-16.29)
29.00 (25.39-37.93)
53.60(47.05-59.12)
73.87 (68.18-77.71)
56.54(53.44-59.12)
56.29(49.36-59.12)
85.40(80.51-94.50)
104.04(96.73-112.99)
86.37 (82.97-92.55)
104.08(94.70-126.23)
189.90(165.08-197.11)
214.25 (190.72-223.68)
186.05(170.10-195.03)
o
14 and Younger
15-44
45 and Older
All Ages
2,591
2,382
2,780
7,753
8.76(7.41-10.10)
19.92(18.07-21.77)
25.17(23.03-27.32)
18.86(17.66-20.07)
28.90 (23.52-37.85)
77.00 (68.00-88.79)
89.74(86.46-93.81)
73.51 (67.37-80.49)
56.27 (46.23-75.02)
118.59(110.69-127.12)
130.67(125.68-136.33)
113.38(110.47-117.13)
165.93(138.30-177.88)
242.59 (224.34-254.85)
226.52 (207.36-278.29)
219.18(205.81-235.69)
14 and Younger
15-44
45 and Older
All Ages
5,155
4,714
5,434
15,303
8.19(7.20-9.19)
17.36(16.00-18.71)
22.43(20.71-24.16)
16.91 (15.92-17,90)
28.92 (25.62-34.00)
65.58(59.98-73.51)
80.66 (75.02-85.09)
63.87(61.16-65.83)
56.28 (49.59-56.78)
107.81 (99.76-113.56)
115.26(111.65-120.65)
102.20 (98.57-106.39)
132.77(117.27-174.00)
210.65(192.20-242.30)
218.54 (212.60-227.62)
198.16(192.20-209.47)
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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
-------
SECTION 5.1.1.1 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish
Individuals of Age 18 and Older
Freshwater/Estuarine Mean
50th %
90th %
95th %
99th %
7.50
0.00
17.53
49.59
142.41
6.73
0.00
14.46
46.87
124.95
8.27
0.00
21.68
55.30
156.84
Marine
Mean
50th %
90th %
95th %
99th %
12.46
0.00
49.16
80.93
150.86
11.51
0.00
47.90
77.93
139.66
13.41
0.00
51.36
83.63
166.90
All Fish
Mean
50th %
90th %
95th %
99th %
19.96
0.00
74.87
111.45
215.73
18.75
0.00
71.79
110.03
198.20
21.18
0.00
75.80
1 14.06
228.53
(1) Source of data: 1994-1996 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 190,931,846 individuals of
age 18 and older using 3-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 percentiie 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
-------
Section 5.111 Figure 1 Histograms of Uncooked Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish
250
200
6 150
^- 100
50
> 10 20 3n 4n so eo 7n no nu inn > UHI zzn 14(1 490 ssn
Finfish and Shellfish Consumed (grams/person/day)
Marine Finfish and Shellfish
250
200
ISO
100
>D ID 20
40 50 ft! 71) BO on TO » »(J ZIO 340 4BO 1)80 70<1
Finfish and Shellfish Consumed (gram$/person/day)
Total Finfish and Shellfish
250
>« w 20 3O 40 .ID un 70 no on mo >«K> zzn .140 4no BHO 7m
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Persons reporting zero consumption
Parsons reporting > zero consumption
-------
Section 5.111 Figure 2. Cumulative Distributions of Uncooked Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
100
90
80
70
0) 60
%
u 50
* 40
30
20
B
0
0
100
90
80
70
0) 60
^3
S 50
* 40
30
20
TO
0
o no 200 in" 4i)o r,oo GOO
DO
00
80
70
60
•a
§ 50
^ 40
30
20
10
0
»0 200 300 400 500
Finfish and Shellfish Consumed (grams/person/day)
Tbtal Finfish and Shellfish
DO 200 300 400 500 600 700
0
1DO 200 300 400 500 600
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
700
I) 100 200 300 400 500 GOO 700
MO 200 300 400 500 600
Finfish and Shellfish Consumed (grams/person/day)
700
-------
01
C>
Section 5.111 Figure 3. Histograms of Uncooked Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Rreshwater/Estuarine Finfish and Shellfish
200
100
50
Flnfish and Shellfish Consumed (grains/person/day)
Marine Finfish and Shellfish
200
150
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
Finfish and Shellfish Consumed (grams'person/day)
Source of data: 1994-1996 USDA Continuing Survey of Fbod Intakes by Individuals (CSFII).
reporting zero consumption
Persons reporting > zero consumption
-------
01
I
Section 5.111 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
VO 200 300 400 500
Finfish and Shellfish Consumed (grams/person/day)
Marine Finfish and Shellfish
0
1
£
100
90
80
70
80
50
40
30
20
ID
0
... -
,/'
100
95
00
85
CO
(
fflO
90
80
70
/ o 60
/ is
/ § 50
/ & w
30
20
100 200 300 400 300 BOO W
0
f'''
100
OS
-------
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
14 and Younger
15-44
45 and Older
All Ages
2,418
2,275
2,569
7,259
89,56 (69.26-109.86)
91.11 (71.58-110.65)
96.54(78.98-114.10)
92.79 (79.89-105.69)
0.00 (0.00-0.00)
114.45(83.17-180.85)
250.11 (202,09-311.22)
121.74(89.17-178.53)
471,77(326.59-639.03)
485.44 (420,17-534.42)
657,70(567.41-731.18)
536.02 (484.83-637.34)
2,190.40 (1,584.62-2,440.28)
1,809.04 (1,482.59-2,146.70)
1,822.44 (1,517.18-1,918.16)
1,870.88 (1,646.83-2,148.70)
14 and Younger
15-44
45 and Older
All Ages
2,463
2,369
2,764
7,596
98.54(76.10-120.97)
98.33(81.97-114.70)
121.22(102.49-139.94)
105.85(93.07-118.62)
0.00(0.00-1.98)
200.94(150.77-277.23)
377.73 (337.37-416,31)
207,92 (164.23-256.02)
544.79 (453.04-642.37)
622.18(558,03-714.33)
891.09 (779.20-871.49)
707.14(681.94-801.63)
2,32i,10 (1,855.14-2,494.96)
1,854.11 (1,751.76-2,420.27)
1,963.23 (1,736.04-2,131.71)
2,022.07 (1,839.41-2,220.71)
14 and Younger
15-44
45 and Older
All Ages
4,878
4,644
5,333
14,855
94.18(77.35-111.01)
94.79 (82.75-106.83)
108.08(94.06-122.10)
99.25 (89.68-108.82)
0 00 (0 00-0 68)
153.40(116.97-204.02)
321.79 (248.74-369.72)
160,93(119.13-193.11)
50524(354.13-606.25)
557.27 (493.03-820.60)
760.49 (656.38-870.31)
635.67 (584.57-675.25)
2,240.44 (2,022.51-2,440.28)
1,855.68 (1,883,03-2,220.71)
1,868,09 (1,708.10-1,940.99)
1,941.30 (1,845.87-2,035.57)
(1) Source of data: 1994-1996 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 14,855 individuals to the U.S. population of 255,553,578 using 3-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) 448 individuals did not report body weight. They represent 6,343,682 individuals in the population.
**: Percentiie 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.
5-11
-------
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
14 and Younger
15-44
45 and Older
All Ages
2,415
2,275
2,569
7,259
207.69 (172.90-242.48)
146.32 (126.68-165.95)
208.93(184.70-233.15)
180.63(166.05-195.20)
606.90(456.45-1,030.18)
556.91 (464.89-619.20)
807.62 (725.78-856.58)
661.22(619.20-705.54)
1,509.45 (1,229.93-1,737.16)
994.51 (947.38-1,032.72)
1,184.19(1,135.33-1,292.80)
1,158.32(1,102.86-1,231.95)
3,656.52 (3,170.97-4,239.01)
2,056.80 (1,889.26-2,418.96)
2,458.77(2,239.39-3,010.45)
2,653.23 (2,406.57-2,965.53)
14 and Younger
15-44
45 and Older
All Ages
2,463
2,369
2,764
7,596
192.09(162.12-222.06)
151.62(133.33-169.90)
187.64(167.05-208.22)
171.32(157.33-185.30)
532.93(441.56-694.82)
582.63(497.73-741.26)
712.84(671.72-818.76)
639.71 (575.11-733.47)
1,437.45 (1,298.09-1,721.32)
1,142.50(977.38-1,226.13)
1,138.09(1,100.06-1,206.33)
1,178.50(1,101.48-1,226.13)
3,304.21 (2,986.14-4,131.17)
2,009.82 (1,850.33-2,196.69)
2,275.26 (1,981.00-2,546.07)
2,489.62 (2,314.36-2,686.44)
14 and Younger 4,878
15-44 4,644
45 and Older 5,333
All Ages 14,855
199.68(174.41-224.94)
148.97(133,32-164.62)
198.96(180.99-216.93)
176.02(164.92-187.12)
581.37 (484.58-679.72)
568.99 (503.58-629.86)
768.11(717.34-832.60)
653.18(617.79-693.83)
1,490.30(1,372.98-1,627.27)
1,051.59(976.17-1,184.78)
1,156.27(1,115.68-1,213.14)
1,172.84(1,126.68-1,226.13)
3,528.82 (3,038.10-3,941.12)
2,027.29 (1,924.78-2,196.69)
2,380.11 (2,279.02-2,546.07)
2,542.42 (2,400.64-2,704.55)
(1) Source of data: 1994-1996 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 14,855 individuals to the U.S. population of 255,553,578 using 3-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) 448 individuals did not report body weight. They represent 6,343,682 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 3. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Flnfish and Shellfish (milligrams/kilogram of body weight/day)
AH Fish: Age by Gender and All Individuals
14 and Younger
15-44
45 and Older
AM Ages
2,415
2.275
2,569
r,259
297.25 (255,64-338.86)
237.43 (206,81-268,08)
305.46 (272.51-338.42)
273.42(251.66-295.19)
1,044.28(729.83-1,361.94)
834.34 (7B2.3B-922.28)
1,065.24 (1,010.28-1,170.95)
978.51 (832.76-1,013.78)
2,089.94 (1,693.54-2,355.03)
1,363,61 (1,266.65-1,474.66)
1,568.44 (1,510.55-1,674.24)
1,567,48(1,526.11-1,633.00)
4,499.13 (4,116.64-5,466.62)
3,110.07 (2,672.84-3,360.63)
3,108.44 (2,662.39-3,948.67)
3,552.40 (3,193Ji-3,948.67)
14 and Younger
15-44
45 and Older
All Ages
2,463
2,369
2,764
7,596
290.63(253.36-327.89)
249.95 (226.82-273.08)
308.86 (282.55-335.17)
277.16(260.15-294.18)
1,019.09(850.41-1,212.17)
997.14(946.14-1,160.25)
1,128.10 (1,043.83-1,209.83)
1,057.71 (982.01-1,168.15)
1,996,73 (1,842.35-2,356.75)
1,532.80 (1,415.09-1,618.52)
1,604.54 (1,538.79-1,730.85)
1,619.05 (1,551.57-1,754.94)
4,331.12 (4,045.54-5,182.69)
3,003.98 (2,843.56-3,470.12)
2,820.79 (2,756.95-3,160.55)
3,343.47 (3,203,84-3,724.01)
14 and Younger
15-44
45 and Older
All Ages
4,678
4,644
5,333
14,855
293.86 (262.08-325.64)
243.76(224.11-263.41)
307.04(283.00-331.08)
275.27 (259.e6-2iQ.88)
1,039.52 (865.87-1,166.31)
851,25(888,86-1,018.97)
1,113.09(1,010,35-1,158.49)
1,013.38 (977,59-1,052,41)
2,037.56 (1,872.25-2,188.89)
1,451.35 (1,342.56-1,601.94)
1,590.82 (1,517.18-1,681.96)
4,363.99 (4,243.42-4,799.81)
3,092,61 (2,787.73-3,349.32)
3,045.13 (2,716.17-3,226.17)
1,604.21 (1,852.29-1,651.40) 3,420,78 (3,226.17-3,728.98)
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSF1I).
(2) Estimates are based on 2-day averages.
(3) Estimates are projected from a sample of 14,855 individuals to the U.S. population of 255,553,578 using 3-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) 448 individuals did not report body weight. They represent 6,343,682 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 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish
Individuals of Age 18 and Older
|pr4-
Freshwater/Estuarine Mean
50th %
90th %
95th %
99th %
Marine Mean
50th %
90th %
95th %
99th %
All Fish Mean
50th %
90th %
95th %
99th %
^.-: -=*-r---- =•=? .- -_-_Ji— *^n=a-:_=i=s
iU:§ibre:£HU^rim"a;&s
102.03
0.00
240.71
669.39
1,875.57
173.67
0.00
675.07
1,115.51
2,187.50
275.70
0.00
1,024.71
1,549.09
3,060.80
jP-I^^^^^.TyiS!"la^S^^^^^^^^iSffi8^^^^feVi'i ffae
91.85
0.00
193.01
596.79
1,693.17
160.72
0.00
655.59
1,078.13
2,024.24
258.76
0.00
982.65
1,486.40
2,771 .47
112.22
0.00
27723
741.15
2,034.18
186.61
0.00
735.06
1,182.74
2,417.22
292.64
0.00
1,078.13
1,599.91
3,203.84
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuate (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 187,535,835 individuals of
age IS and older using 3-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) 448 individuals did not report body weight. They represent 6,343,682 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
U5
-------
en
Section 5.112 Figure 1 Histograms of Uncooked Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
fteshwater/Estuarine Finfish and Shellfish
250
150
•H 100
a
> n ujfiu noon moo woo 3000 enoo 701)0 BOOO oooo toooo > Mnoo nflno
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Marine Finfish and Shellfish
250
a
Q 150
100
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Total Finfish and Shellfish
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Fbod Intakes by Individuals (CSFII).
Persons reporting zero consumption
Persons reporting > zero consumption
-------
a\
i
Section 5.112 Figure 2. Cumulative Distributions of Uncooked Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
1DO
00
fiO
70
|j 60
§ 50
I 40
30
20
10
0
0 WOO 3000 4BOO ROOD 7HOO 9000 1050O 12OOO BHOO
0 BOO 3000 4500 8000 7500 9000 10500 12000 13500
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
Total Finfish and Shellfish
100
90
80
70
60
50
40
30
20
10
0
0 2000 4000 60DO 8OOO 10000 12000 14000 16000
0 2000 4000 8000 8000 10000 12000 MOOO 6000
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
100
90
80
70
60
no
40
30
20
10
0
2OOO 4OOO 6OOO HOCK) 100DO 12OOO 14000
0 2000 4000 8000 BOOO BOOO 12000 MOOO
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Fbod Intakes by Individuals (CSFII).
-------
en
•I
Section 5.112 Figure 3. Histograms of Uncooked Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarme, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish
Marine Finfish and Shellfish
4000 woo won laoo eooo
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Tbtal Finfish and Shellfish
100
S 50
ZOOO 3000 4000 .1000 BOOH 70OO SOOO AOOO WOO > 10ODO UOOO
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
- -
sM| Persons reporting zero consumption
Persons reporting > zero consumption
-------
Section 5.112 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
too
so
80
70
60
50
40
30
20
TO
0
2000 41X10 flOOO BOOO 10000 12000
100
90
BO
70
60
50
40
30
20
ID
0
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
100
90
80
70
60
50
40
30
20
Total Finfish and Shellfish
2000 4000 enoo oono 10000 izoon
0 2000 4000 6000 8000 10000 12000
Finfish and Shellfish Consumed (milligram/kilogram of body weighl/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
SECTION 5.1.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES*
U.S. Population - Finfish
All Individuals
Freshwater/Estuarine
Mean
50th %
90th %
95th %
99th %
3.58
0,00
0.00
14.39
95.33
3.16
0.00
0.00
11.29
83.13
3.99
0.00
0.00
17.23
102.19
Marine
Mean
50th %
90th %
95th %
99th %
8.98
0.00
37.51
62.55
127.97
8.40
0.00
32.47
59.12
119.29
9.56
0.00
37.60
66.06
137.21
AH Fish
Mean
50th %
90th %
95th %
99th %
12.56
0.00
48.68
81.79
173.69
11.83
0.00
45.33
77.47
164.72
13.29
0.00
50.15
86.10
184.81
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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 trie percentite 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
110
-------
SECTION 5.1.2 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES*
U.S. Population - Finfish
Individuals of Age 18 and Older
Freshwater/Estuarine
Mean
50th %
90th %
95th %
99th %
4.20
0.00
0.00
22.88
105.78
3.66
0.00
0.00
16.36
94.70
4.74
0.00
0.66
25.73
117.10
Marine
Mean
50th %
90th %
95th %
99th %
10.42
0.00
40.27
74.31
136.55
9.75
0.00
37.85
69.51
128.95
11.08
0.00
42.57
75.02
141.75
All Fish
Mean
50th %
90th %
95th %
99th %
14.62
0.00
56.56
90.21
186.85
13.76
0.00
54.08
86.33
173.45
15.48
0.00
57.55
94.70
194.00
(1) Source of data: 1994-1996 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 190,931,846 individuals of
age 18 and older using 3-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 5.12 Figure 1 Histograms of Uncooked Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Finfish
Freshwater/Estuarine Finfish
250
200
ISO
1DO
0
20 30 4(1 sn BO in m no im > 100 2211 3ao 4m> 5a»
Finfish Consumed (grams/person/day)
250
ISO
MO
Marine Finfish
340 4flO BflO 7Qfl
Finfish Consumed (grams/person/day)
Total Finfish
250
>0 D 20 3d 40 fin flit 70 H{1
Finfish Consumed (grams/person/day)
Source of data: 1994 —1S96 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Ftersons reporting zero consumption
Ftersons reporting > zero consumption
-------
Section 5.12 Figure 2. Cumulative Distributions of Uncooked Fish Consumption
for U.S. Population: Freshwater/Estuarine, Marine, and Total Finfish
Freshwater/Estuarine Finfish
100
90
80
70
0, 60
ffl 50
* 40
30
20
10
0
. ...._.
''
tra
05
.-..-•
/"
/'
/
0 BO 200 300 400 500 600
3 TOO 200 300 400 500
I Finfish (grams/person/day)
K)
100
BO
80
70-
i 50
* 40
30
20
10
0
Total Finfish
/^~
no
05
90
85
eo
A'
/
/
/
/
[1 DO 200 300 400 500 1100 700
600
100
600
200 300 400 500
Finfish (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Fbod Intakes by Individuals (CSFII).
700
100
90
80
70
50
40
30
20
Marine Finfish
0 100 200 300 400 500 flOO 700 '
MO 200 300 400 500 600 700
Finfish (grams/person/day)
-------
cn
i
IV)
CO
for
Section 5.12 Figure 3. Histograms of Uncooked Fish Consumption
Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Finfish
200
I
"8
100
50
Fteshwater/Estuarine Finfish
Finfish Consumed (grams/person/day)
Marine Finfish
1
200
150
100
50
>(J 111 211
Bo 220 inn '60 9no 7m
Finfish Consumed (grams/person/day)
200
150
50
Total Finfish
Ml > HO 220 34O 460 580 700
Finfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
reporting zero consumption
Persons reporting > zero consumption
-------
en
Section 5.12 Figure 4. Cumulative Distributions of Uncooked Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Finfish
Freshwater/Estuarine Finfish
Marine Finfish
100
90
80
70
GO
50
40
30
20
*)-
0
90
80
70
60
50
40
30
20
1)
0
/
95
90
D BO 200
Finfis
Tol
/^
99
00
es
HO
75
70
100
90
80
70
/' m 60
/ 1"
I * 40
"
1 20
I) BO 200 300 400 SOO GOO ^
0
300 400 500 600
i (grams/person/day)
tal Finfish
/^~
/
/
/
1 BO 200 300 400 900 600 700
- - -- - -- -- - -- -
/
110 /
IM> /
0 100 2IK) 300 400 3(K> flOO 700
3 100 200 300 400 500 800
Finfish (grams/person/day)
700
100
ZOO 300 400 500 600
Finfish (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
700
-------
SECTION 5.1.3 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES*
U.S. Population - Shellfish
All Individuals
Freshwater/Estuarine
Mean
50th %
90th %
95th %
99th %
2.76
0.00
0.00
12.85
77.02
2.37
0.00
0.00
10.27
73.54
3.14
0.00
0.00
14.84
82.85
Marine
Mean
50th %
90th %
95th %
99th %
1.60
0.00
0.00
0.00
54.81
1.20
0.00
0.00
0.00
36.40
2.00
0.00
0.00
0.00
81.26
Ail Fish
Mean
50th %
90th %
95th %
99th %
4.35
0.00
0.00
24.07
110.54
3.75
0.00
0.00
22.76
99.22
4.95
0.00
0.00
27.49
110.69
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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 5.1.3 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Shellfish
Individuals of Age 18 and Older
Freshwater/Estuarine Mean
50th %
90th %
95th %
99th %
3.30
0.00
0.00
18.02
82.23
2.83
0.00
0.00
14.84
73.07
3.77
0.00
0.18
22.34
92.55
Marine
Mean
50th %
90th %
95th %
99th %
2.05
0.00
0.00
0.00
74.19
1.50
0.00
0.00
0.00
50.73
2.59
0.00
0.00
4.97
108.55
All Fish
Mean
50th %
90th %
95th %
99th %
5.34
0.00
1.40
35.38
113.62
4.58
0.00
0.00
27.51
104.35
6.10
0.00
6.22
40.75
137.53
(1) Source of data: 1994-1996 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 190,931,846 individuals of
age 18 and older using 3-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 percenttte 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
151
-------
01
I
Section 5.13 Figure 1 Histograms of Uncooked Fish Consumption
for U.S. Population: Fteshwater/Estuarine, Marine, and Total Shellfish
Freshwater/Estuarine Shellfish Marine Shellfish
300
250
200
150
50
300
250
200
150
100
50
320 431) 540 firm
Shellfish Consumed (grains/person/day)
Total Shellfish
n 211 30 40 SO 00 70 BO 90 DO > Mo 210 320 430 540
Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
300
200
»0 > MO 2tt 3JO 43f
Shellfish Consumed (grams/person/day)
Persons reporting zero consumption
Persons reporting > zero consumption
-------
Section 5.13 Figure 2. Cumulative Distributions of Uncooked Fish Consumption
for U.S. Population: Fteshwater/Estuarine, Marine, and Total Shellfish
Reshwater/Estuarine Shellfish
0 100 200 300 400 500 600
Shellfish (grams/psrson/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Marine Shellfish
100
90
80
70
60
50
40
30
20
10
0
.------.-. MO
90
80
100
«
(10
70
/ m 60
/ a
/ § 50
/ * 40
30
20
3 »0 200 300 400 500 liOO ®
0
.. —
-.
/'
05
0 OO 200 300
1 DO 200 300 400 500 600 0 100 200 300
Shellfish (grams/person/day) Shellfish (grams/person/day)
DO
90
80
70
60
50
40
30
20
10
0
Total Shellfish
^
too
95
90
/x
/
/
/
I) WO 200 300 400 500 600
400
-------
01
for
Section 5.13 Figure 3. Histograms of Uncooked Fish Consumption
Individuals of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Shellfish
I
ft
"8
200
150
»0
SO
Freshwater/Estuarine Shellfish
Shellfish Consumed (grams/person/day)
Marine Shellfish
200
so
5
Shellfish Consumed (grams/person/day)
200
150
50
Total Shellfish
>° x> 20 30 4n tio no 70 en eo no >J» 2» 320 430 Ma KO
Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII),
Persons reporting zero consumption
Persons reporting > zero consumption
-------
en
I
Section 5.13 Figure 4. Cumulative Distributions of Uncooked Fish Consumption
for Individuals of Age 18 and Older: Freshwater/Estuarme, Marine, and Total Shellfish
R-eshwater/Estuarine Shellfish
Marine Shellfish
90
80
70
03 60
8 50
* 40
30
20
m
0
00
80
no
95
90
70
/
-------
SECTION 5.1.4 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES*
U.S. Population - Finfish
Low-income Population
". - -- ' <=^.X=-~-"_ 4f:-Mf¥:-
pT.1 11 TTiffTTJifiTni ~_ _ ___ ~jK =— atrj I!~E~"!=- ^=S:
Freshwater/Estuarine
Marine
All Fish
91
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
Mean
50th %
90th %
95th %
99th %
4jr- - g^r^r-*- - 1 -"_: "jgJSS^Sar'H;8-3-!^885''^!'85-- ^"— a~j~^ -^IgSjjs^"
4.19
0.00
0.00
14.60
110.23
7.49
0.00
22.83
53.32
124.49
11.68
0.00
38.65
75.93
190.58
3.00
0.00
0.00
3.98
85.90
6.42
0.00
12.50
48.46
111.30
9.96
0.00
37.51
66.22
167.61
:
Ill^^qi^^^^l^^igg^^f^^
5.38
0.00
0.00
25.73
153.19
8.55
0.00
31.94
61.65
147.36
13.40
0.00
45.33
94.89
200.50
(1) Source of data: 1994-1996 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 3,977 low-income individuals to the low-income U.S. population of 50,234,917 using 3-
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.
5-31
-------
SECTION 5.1.4 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Shellfish
Low-income Population
Freshwater/Estuarine
Mean
50th %
90th %
95th %
99th %
2.10
0.00
0.00
2.07
72.87
1.54
0.00
0.00
0.00
55.12
2.65
0.00
0.00
3.80
97.86
Marine
Mean
50th %
90th %
95th %
99th%
1.92
0.00
0.00
0.00
99.46
0.33
0.00
0.00
0.00
19.35
3.52
0.00
0.00
0.47
108.55
All Fish
Mean
50th %
90th %
95th %
99th %
4.02
0.00
0.00
16.99
110.52
2.32
0.00
0.00
8.58
97.86
5.72
0.00
0.00
30.36
119.00
(1) Source of data: 1994-1996 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 3,977 low-income individuals to the low-income U.S. population of 50,234,917 using 3-
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.
5-32
/33
-------
SECTION 5.1.4 TABLE 3, UNCOOKED FISH CONSUMPTION ESTIMATES*
U.S. Population - Finfish and Shellfish
Low-income Population
Fres hwater/Estuarine
Mean
50th %
90th %
95th %
99th %
6.29
0.00
2.87
36.42
147.22
4.95
0.00
2.06
26.99
113.24
7.63
0.00
5.85
47.89
190.72
Marine
Mean
50th %
90th %
95th %
99th %
9.41
0.00
32.44
66.13
137.51
7.59
0.00
26.00
53.66
115.76
11.23
0.00
37.80
97.78
150.04
All Fish Mean
50th %
90th %
95th %
99th %
15.70
0.00
54.55
105.73
201.26
13.41
0.00
49.00
92.55
190.72 :
17.99
0.00
68.04
110.69
228.12
(1) Source of data: 1994-1996 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 3,977 low-income individuals to the low-income U.S. population of 50,234,917 using 3-
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.
5-33
fly
-------
Section 5.14 Figure 1 Histograms of Uncooked Fish Consumption
by the Low-income U.S. Population: Total Finfish, Total Shellfish, and Total Finfish and Shellfish
?
50
45
40
If 3S
J 30
jl 25
20
~_, 25
3 20
15
1
.5
0
ESS
Total Finfish
Finfish Consumed (grams/person/day)
Total Finfish and Shellfish
>0 K) 2fl ;itl 40 EO fl BO 210 32O 430 Mff R50
Plnfish and Shellfish Consumed (grams/person/day)
Source of data: 1994—1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Total Shellfish
50
45
40
35
30
25
20
15
ID
5
2
15
1
.5
0
Shellfish Consumed (grams/person/day)
v-
Illlillllll Persons reporting zero consumption
Persons reporting > zero consumption
-------
Section 5.14 Figure 2. Cumulative Distributions of Uncooked Fish Consumption
by the Low-income U.S. Population: Total Finfish, Total Shellfish, and Total Finfish and Shellfish
Oi
k
100
90
80
70
_» 00
H 50
Total Finfish
80 , , , T._ , ,
0 100 200 300 400 500 61)0
BO 200 300 400 500
Finfish Consumed (grams/person/day)
600
100
80
80
70
60
50
40
30
20
10
0
Tbtal Shellfish
100 200 300
Shellfish Consumed (grams/person/day)
400
Total Finfish and Shellfish
100
90
80
70
0) 60
S 50
40
30
20
TO
0
0
Source of data: 1994 —
100 200 300 400 500 GOO
100 200 300 400 500 600
Finfish and Shellfish Consumed (grams/person/dayj
USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
SECTION 5.1.5 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES*
U.S. Population - Finfish
Alternate Habitat
Freshwater Mean
50th %
90th %
95th %
99th %
Estuarine/Marine Mean
50th %
90th %
95th %
99th %
All Fish Mean
50th %
90th %
95th %
99th %
&Jfe^-Jja^^gS^jS;^fe=^,jp^gJ?^!5. .grEsiyp;
^"^'IF^Jff^^j^E.l"'^''^^] ^~ "^
1.23
0.00
0.00
0.02
45.10
11.33
0.00
43.00
75.62
149.26
12.56
0.00
48.68
81.79
173.69
=E^ro^^raig=J=M=ri^
agBMI^jglte'^aiiiBgi*
B^vjriwrss -ngg^^^a MB^aa?^
1.02
0.00
0.00
0.01
41.56
10.65
0.00
40.53
74.89
141.59
11.83
0.00
45.33
77.47
164.72 :
1.43
0.00
0.00
0.03
47.98
12.01
0.00
46.26
80.51
160.08
13.29
0.00
50.15
86.10
184.81
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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 percentite bootstrap method with 1,000 bootstrap replications.
***: Amount of consumed fish seeorded 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
-------
SECTION 5.1.5 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES*
U.S. Population - Shellfish
Alternate Habitat
Freshwater
Mean
50th %
90th %
95th %
99th %
0.01
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.03
0,00
0.00
0.00
0.00
Estuarine/Marine
Mean
50th %
90th %
95th %
99th %
4.34
0.00
0.00
24.06
110.53
3.74
0.00
0.00
22.34
98.60
4.94
0.00
0.00
27.49
110.69
All Fish
Mean
50th %
90th %
95th %
99th %
4.35
0.00
0.00
24.07
110.54
3.75
0.00
0.00
22.76
99.22
4.95
0.00
0.00
27.49
110.69
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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 pereentite 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.
5-37
-------
SECTION 5.1.5 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Finfish and Shellfish
Alternate Habitat
Freshwater
Mean
50th %
90th %
95th %
99th %
1.24
0.00
0.00
0.03
45.39
1.03
0.00
0.00
0.02
41.57
1.45
0.00
0.00
0.04
48.41
Estuarine/Marine
Mean
50th %
90th %
95th %
99th %
15.67
0.00
57.79
95.68
189.86
14.70
0.00
56.27
93.11
182.13
16.64
0.00
61.33
98.64
196.00
All Fish
Mean
50th %
90th %
95th %
99th %
16.91
0.00
63.87
102.20
198.16
15.92
0.00
61.16
98.57
192.20
17.90
0.00
65.83
106.39
209.47
(1) Source of data: 1994-1996 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 15,303 individuals to the U.S. population of 261,897,260 using 3-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.
**: Percentiie 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.
5-38
-------
Section 5.15 Figure 1 Histograms of Uncooked Fish Consumption
for U.S. Population by Alternate Habitat: Freshwater, Estuarine/Marine, and Total Fish
Freshwater Finfish and Shellfish
200
1DO
50
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
200
UO > 1M 220 3*0 vm SRO 700
Estuarine/Marine Finfish and Shellfish
50
Finfish and Shellfish Consumed {grams/person/day}
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Finfish and Shellfish Consumed (grams/person/day)
reporting zero consumption
reporting > zero consumption
-------
CJI
I
Section 5.15 Figure 2. Cumulative Distributions of Uncooked Fish Consumption
for U.S. Population by Alternate Habitat: Freshwater, Estuarine/Marine and Total Fish
100
90
80
70
0, 60
K 50
(fi
40
30
20
10
0
Freshwater Finfish and Shellfish
BO 200 .100 400
100 ZOO 300
Finfish and Shellfish Consumed (grams/person/day)
400
Estuarine/Marine Finfish and Shellfish
I
§
£
100
90
80
70
60
50
40
30
20
10
0
/
/
100
95
00
(IS
00
75
70
fl
0 100 20O 300 400 500 600 700
TOO 200 300 400 500 60
Finfish and Shellfish Consumed (grams/person/day)
700
Total Finfish and Shellfish
100
90
80
70
60
50
40
30
20
no
05
90
85
80
75
70
DO 200 300 400 500 600 700
0 100 200 300 400 500 600 70
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
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
Habitat * Sp*Cles i ' * Granns/pBrsori/day
Estuarine Shrimp
Crab (Estua rine)
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Trout, mixed sp. (Estuarine)
Perch (Estuarine)
Croaker
Mullet
Herring
Oyster
Salmon (Estuarine)
Rockfish
Anchovy
Clam (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Trout
Trout, mixed sp. (Freshwater)
Perch (Freshwater)
Cisco
Whitefish (Freshwater)
Pike
Carp
Salmon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Pollock
Whiting
Crab (Marine)
0,61326
0.23684*
0.20795'
0.18023*
0.07823*
0.07318*
0.06881*
0.05436*
0.04181*
0.02284*
0.02241*
0.01511*
0.01050*
0.00756*
0.00186*
0.00028*
0,18023*
0,07745*
0.07318*
0.06881*
0.00563*
0.00424*
0,00369*
0,00148*
0.00030*
2.11561
0.72263*
0.48500*
0.38043*
0.12471"
0.12436*
f^f^f/" ^*f l^ff"^ "* "i ""if1.
Marine (con't) Ocean Perch
Clam (Marine)
Haddock
Scallop (Marine)
Mackerel
Pompano
Sea Bass
Sardine
Lobster
Porgy
Flatfish (Marine)
Halibut
Whitefish (Marine)
Squid
Unknown Fish
Seafood
All Species Tuna
Fish
Cod
Shrimp
Salmon (Marine)
Pollock
Crab (Estuarine)
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Whiting
Crab (Marine)
Ocean Perch
Clam (Marine)
Haddock
0.11120*
0.09427*
0.08959*
0.04851*
0.04656*
0.03433*
0.03382*
0.01514*
0.01191*
0.00992*
0.00906*
0.00899*
0.00424*
0.00202*
1.08597
0.00104*
2.11561
1.08597
0.72263*
0.61326
0.48500*
0.38043*
0.23684*
0.20795*
0.18023*
0.18023*
0.12471*
0.12436"
0,11120*
0.09427*
0.08959*
All Species (con't.) Flatfish (Estuarine)
Trout
rams/personWay
0.07823*
0.07745*
Trout, mixed sp. (Estuarlna) 0.07318*
Trout, mixed ap. (Frshwtr)
Perch (Estuarine)
Perch (Freshwater)
Croaker
Scallop (Marine)
Mackerel
Mullet
Pompano
Sea Bass
Herring
Oyster
Sardine
Salmon (Estuarine)
Lobster
Rockfish
Porgy
Flatfish (Marine)
Halibut
Anchovy
Cisco
Whitefish (Freshwater)
Whitefish (Marine)
Pike
Squid
Clam (Estuarine)
Carp
Seafood
Salmon (Freshwater)
Scallop (Estuarine)
0.07318*
0.06881*
0.06881*
0.05436*
0.04851"
0.04656*
0.04181*
0.03433*
0.03382*
0.02284*
0.02241*
0.01514*
0.01511*
0.01191*
0.01050*
0.00992*
0.00906*
0.00899*
0.00756*
0.00563*
0.00424"
0.00424*
0.00369*
0.00202*
0.00186*
0.00148*
0.00104*
0.00030*
0.00028*
(1) Source of data: 1994-1996 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 2,564 individuals to the U.S. population of 29,255,630 using 3-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, 1994-96".
"**: 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 5.1.6 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 15 to 44
Estuarlne
Freshwater
Marine
Shrimp 2.39474
Catfish (Estuarine) 0.62413*
Flatfish (Esluarine) 0.40814*
Crab (Estuarine) 0.31874*
Flounder 0.21868*
Perch (Estuarine) 0.13001*
Trout, mixed sp. (Estuarine) 0.10446*
Oyster 0.07884*
Croaker 0.07632*
Mullet 0.06792*
Anchovy 0.05508*
Rockflsh 0.04503*
Herring 0.04029*
Salmon (Estuarine) 0.03607*
Clam (Estuarine) 0.00678*
Eel 0.00257*
Scallop (Estuarine) 0.00121*
Sturgeon (Estuarine) 0.00056*
Catfish (Freshwater) 0.52413*
Trout 0.30502*
Perch (Freshwater) 0.13001*
Trout, mixed sp. (Freshwater) 0.10446*
Carp 0.08813*
Pike 0.00992*
Cisco 0.00155*
Salmon (Freshwater) • 0.00072*
Whitefish (Freshwater) 0.00066*
Sturgeon (Freshwater) 0.00056*
Tuna 3.59602
Cod 1.21793*
Salmon (Marine) 1.15754*
Lobster 0.38330*
Clam (Marine) 0.34463*
Haddock 0.31650*
Pompano 0.20844*
Marine (con't.)
Unknown
Alt Speclea
Scallop (Marine)
Pollock
Squid
Porgy
Crab (Marine)
Ocean Perch
Sardine
Whiting
Sea Bass
Flatfish (Marine)
Mackerel
Mussels
Halibut
Conch
Snapper
Whitefish (Marine)
Fish
Seafood
Tuna
Shrimp
Cod
Salmon (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Flatfish (Estuarine)
Lobster
Clam (Marine)
Crab (Estuarine)
Haddock
Trout
Fish
Flounder
Pompano
Scallop (Marine)
Pollock
0.20708*
0.20225*
0.19349*
0.17623*
0.16632*
0.16384*
0,10921*
0.10675*
0.07752*
0.04727*
0,04081*
0.02385*
0.01522*
0.00918*
0.00833*
0.00066*
0.24936*
0.11611*
3.59602
2.39474
1.21793*
1.15754*
0.52413*
0.52413*
0.40814*
0.36330*
0.34463*
0.31674*
0.31650*
0.30502*
0.24S36*
0.21866*
0.20844*
0.20708*
0.20225*
All Species (con't,) Squid 0.19349*
Porgy 0.17623*
Crab (Marine) 0.16632*
Ocean Perch 0.16384*
Perch (Estuarine) 0.13001*
Perch (Freshwater) 0.13001*
Seafood 0.11811*
Sardine 0.10921*
Whiting 0.10675*
Trout, mixed sp. (Estuarine) 0.10446*
Trout, mixed sp. (Freshwater) 0.10448*
Carp 0.06813*
Sea Bass 0.07752*
Oyster 0.07684*
Croaker 0.07632*
Mullet 0.06792*
Anchovy 0.05508*
Flatfish (Marine) 0.04727*
Rocklish 0.04503"
Mackerel 0.04091*
Herring 0.04029*
Salmon (Estuarine) 0.03607*
Mussels 0.02385*
Halibut 0,01522*
Pike 0.00992*
Conch 0.00918*
Snapper 0.00833*
Clam (Estuarina) 0.00878*
Eel 0.00257*
Cisco 0.00155"
Scallop (Estuarine) 0.00121*
Salmon (Freshwater) 0.00072*
Whiteflsh (Freshwater) 0.00066*
Whitefish (Marine) 0.00066*
Sturgeon (Estuarine) 0.00056*
Sturgeon (Freshwater) 0.00056*
(1) Source of data: 19S4-1996 USDA Continuing Survey of Food Intakes by Individuais (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 58,978,782 using 3-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from (he 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, 1994-96".
5-42
-------
SECTION 5.1.6 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES*"
U.S. Population - Mean Consumption by Species within Habitat
Females of Age 45 and Older
*H££ \
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Crab (Estuarine)
Herring
Flatfish (Estuarine)
Croaker
Perch (Estuarine)
Oyster
Rockfish
Salmon (Estuarine)
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
Swordfish
1 .80291
1.11872*
0.46136*
0.34038*
0.33205*
0.30007*
0.15189*
0.14442*
0.09092*
0.06677*
0.06667
0.05430*
0.02753*
0.02050*
0.02003"
0.01263
0.00300*
0.00111*
0.46136*
0.24207*
0.20482*
0.14442*
0.07948*
0.05430*
0.04191*
0.00511*
0.00300*
0.00132
4.57938
2.13971
1.75818
0.91498*
0.66393*
0.64173
0.36624*
0.26351*
Marine (con't.) Mackerel
Pollock
Lobster
Ocean Perch
Scallop (Marine)
Crab (Marine)
Squid
Snapper
Sea Bass
Halibut
Mussels
Sardine
Pompano
Whitefish (Marine)
Flatfish (Marine)
Smelts (Marine)
Unknown Fish
Seafood
All Species Tuna
Salmon (Marine)
Shrimp
Cod
Flounder
Porgy
Haddock
Clam (Marine)
Catfish (Estuarine)
Catfish (Freshwater)
Whiting
Fish
Crab (Estuarine)
Herring
Flatfish (Estuarine)
Swordfish
Mackerel
Carp
0.24272*
0.23834*
0.19792*
0.19707*
0.19082*
0.17873*
0.14784*
0.12836*
0.11587*
0.11019*
0.09922*
0.07079*
0.04761*
0.04191*
0.03475*
0.02050*
0.36620'
0.11463"
4.57938
2.13971
1.80291
1.75818
1.11872*
0.91498*
0.66393*
0.64173
0.46136*
0.46136*
0.36624*
0.36620*
0.34038*
0.33205*
0.30007*
0.26351*
0.24272*
0.24207*
Habitat v j*Srt\. J^^f^/,/1 * 'IWijtfl&pirsoitfday
All Species (con't.) Pollock
Trout
Lobster
Ocean Perch
Scallop (Marine)
Crab (Marine)
Croaker
Squid
Perch (Estuarine)
Perch (Freshwater)
Snapper
Sea Bass
Seafood
Halibut
Mussels
Oyster
Pike
Sardine
Rockfish
Salmon (Estuarine)
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Pompano
Whitefish (Freshwater)
Whitefish (Marine)
Flatfish (Marine)
Anchovy
Smelts (Estuarine)
Smelts (Marine)
Mullet
Clam (Estuarine)
Cisco
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Salmon (Freshwater)
Scallop (Estuarine)
0.23834*
0.20482*
0.19792*
0.19707*
0.19082*
0.17873*
0.15189*
0.14784*
0.14442*
0.14442*
0.12836*
0.11587*
0.11463*
0.11019*
0.09922*
0.09092*
0.07948*
0.07079*
0.06677*
0.06667
0.05430*
0.05430*
0.04761*
0.04191*
0.04191*
0.03475*
002753*
0.02050*
0.02050*
0.02003*
0.01263
0.00511*
0.00300*
0.00300*
0.00132
0.00111*
(1) Source of data: 1994-1996 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 3-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, 1994-96".
***: 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 5.1.6 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
All Females
5?'5?fif^^^^^^'
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Crab (Estuarine)
Flatfish (Estuarine)
Herring
Perch (Estuarine)
Croaker
Trout, mixed sp. (Estuarine)
Oyster
Mullet
Rocktlsh
Salmon (Esfirarine)
Anchovy
Clam (Estuarine)
Smelts (Estuarine)
Eel
Smelts, Rainbow (Estuarine)
Scallop (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
Salmon (Marine)
Cod
Porgy
Clam (Marine)
Haddock
Pollock
1,80367
O.S2341
0.42759
0.30735
0.29920
0.13602*
0.12156*
0.09731*
0.08051*
0.06976*
0.04588*
0.04491
0.04193
0.03530
0.00770
0.00700*
0.00113*
0.00103*
0.00097*
0.00025*
0.42759
0.22112*
0.12156*
0.12084*
0,08051*
0.03229*
0.01551*
0.00366*
0.00103*
0.00083
0.00025*
3.60815
1.34573
1.29407
0.39195*
0.39131
0.38547*
0.25349*
-pjWV t -w-y ' yjW|Sj»,4p
M&MWl,^ „ $p*o)«l : ' fy
Marine (con't.) Lobster
Whiting
Scallop (Marine)
Ocean Perch
Crab (Marine)
Squid
Pompano
Mackerel
Swordfish
Sea Bass
Sardine
Snapper
Halibut
Mussels
Flatfish (Marine)
Whitefish (Marine)
Smelts (Marine)
Conch
Unknown Fish
Seafood
AH Species Tuna
Shrimp
Salmon (Marine)
Cod
Flounder
Fish
Catfish (Estuarine)
Catfish (Freshwater)
Porgy
Clam (Marine)
Haddock
Crab (Estuarine)
Flatfish (Estuarine)
Pollock
Lobster
Trout
Whiting
Scallop (Marine)
0.23012*
0.19921
0.16690*
0.16368*
0.16139
0.13609*
0.11554*
0.11100*
0.08991*
0.08106*
0.07555*
0.04746*
0.04626*
0.04435*
0.03465
0.01551*
0.00700*
0.00404"
0.47198
0.09135*
3.60815
1.80367
1.34573
1.29407
0.52341
0.47198
0.42759
0.42759
0.39195*
0.39131
0.38547*
0.30735
0.29920
0.25349*
0.23012*
0.22112*
0.19921
0.16690*
AH Species (con't.) Ocean Perch
Crab (Marine)
Squid
Herring
Perch (Estuarine)
Perch (Freshwater)
Carp
Pompano
Mackerel
Croaker
Seafood
Swordfish
Sea Bass
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Sardine
Oyster
Snapper
Halibut
Mullet
Rockfish
Mussels
Salmon (Estuarine)
Anchovy
Flatfish (Marine)
Pike
Whitefish (Freshwater)
Whitefish (Marine)
Clam (Estuarine)
Smelts (Estuarine)
Smelts (Marine)
Conch
Cisco
Eel
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Scallop (Estuarine)
Salmon (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
person/day
0.16368*
0.16139
0.13609*
0.13602*
0.12156*
0.12156*
0.12084*
0.11554*
0.11100*
0.09731*
0.09135*
0.08991*
0.08106*
0.08051*
0.08051*
0.07555*
0.06976*
0.04746*
0.04626*
0.04588*
0.04491
0.04435*
0.04193
0.03530
0,03465
0.03229*
0.01551*
0.01551*
0.00770
0.00700*
0.00700*
0.00404*
0.00366*
0.00113*
0.00103*
0.00103*
0.00097*
0.00083
0.00025*
0.00025*
(1) Source of data: 1994-1996 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 7,550 individuals to the U.S. population of 133,929,564 using 3-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, 1994-96".
***: 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 5.1.6 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES*"
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 14 and Younger
''r :
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Crab (Estuarine)
Flatfish (Estuarine)
Perch (Estuarine)
Croaker
Oyster
Rockfish
Trout, mixed sp. (Estuarine)
Salmon (Estuarine)
Mullet
Anchovy
Clam (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Pike
Trout, mixed sp. (Freshwater)
Snails (Freshwater)
Whitefish (Freshwater)
Cisco
Carp
Salmon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Whiting
Pollock
Haddock
Sea Bass
BJfllilP
fpsNon/day
1.02173
0.37486*
0.29896*
0.14824*
0.12610*
0.12537*
0.06703*
0.03335*
0,02744*
0.02393*
0.00866*
0.00777*
0.00588*
0.00193*
0.00055*
0.29896*
0.12537*
0.09478"
0.04198*
0.02393*
0.00842*
0.00588*
0.00423*
0.00327*
0.00017*
2,22143
0.95349*
0,27802*
0.23866*
0.18088*
0.15664*
0.11424*
!• Slii>pr Vi iNJT ^"TCP-TVls P'^^iCf^
'ifa&i /'f" **"if*fall^ ^ ".Br
Marine (con't.) Pompano
Clam (Marine)
Swordfish
Scallop (Marine)
Ocean Perch
Porgy
Crab (Marine)
Mackerel
Lobster
Flatfish (Marine)
Mussels
Snails (Marine)
Snapper
Whitefish (Marine)
Halibut
Unknown Fish
Seafood
All Species Tuna
Shrimp
Fish
Cod
Flounder
Catfish (Estuarine)
Catfish (Freshwater)
Salmon (Marine)
Whiting
Pollock
Haddock
Crab (Estuarine)
Flatfish (Estuarine)
Perch (Estuarine)
Perch (Freshwater)
atm/persori/day
0.10387*
0.09820*
0.09643*
0.09417*
0.07916*
0.07831*
0.07784*
0.03625*
0.01834*
0.01461*
0.01169*
0.00842*
0.00614*
0.00588*
0.00038*
0.9992B
0.00439*
2.22143
1.02173
0.99928
0.95349*
0.37486*
0.29896*
0.29896*
0.27802*
0.23868*
0.18088*
0.15664*
0.14824*
0.12610*
0.12537*
0.12537*
Alt Species (con't.) Sea Bass
Pompano
Clam (Marine)
Swordfish
Trout
Scallop (Marine)
Ocean Perch
Porgy
Crab (Marine)
Croaker
Pike
Mackerel
Oyster
Rockfish
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Lobster
Flatfish (Marine)
Mussels
Salmon (Estuarine)
Snails (Freshwater)
Snails (Marine)
Mullet
Snapper
Whitefish (Freshwater)
Whitefish (Marine)
Anchovy
Seafood
Cisco
Carp
Clam (Estuarine)
Scallop (Estuarine)
Halibut
Salmon (Freshwater)
fpersoWday
0.11424*
0.10387*
0.09820*
0.09643*
0.09478*
0.09417*
0.07916*
0.07831*
0.07784*
0.06703*
0.04198*
0.03625"
0.03335*
0.02744*
0.02393"
0.02393*
0.01834*
0.01461*
0.01169*
0.00866*
0.00842*
0.00842*
0.00777*
0.00614*
0.00588*
0.00588*
0.00588*
0.00439*
0.00423*
0.00327*
0.00193*
0.00055"
0.00038*
0.00017*
(1) Source of data: 1994-1996 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 2,591 Individuals to the U.S. population of 30,241,261 using 3-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, 1994-96".
5-45
-------
SECTION 5.1.6 TABLE 6. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Males of Age 15 to 44
•osiffini «' 'fjljpy,
Habitat
Estuarine
Freshwater
Marine
Species ' -, Grams
Shrimp
Flounder
Crab (Estuarine)
Flatfish (Estuarine)
Catfish (Estuarine)
Oyster
Perch (Estuarine)
Trout, mixed sp. (Estuarine)
Croaker
Anchovy
Salmon (Estuarine)
Rockfish
Mullet
Clam (Estuarine)
Herring
Eel
Scallop (Estuarine)
Catfish (Freshwater)
Perch (Freshwater)
Trout, mixed sp. (Freshwater)
Trout
Carp
Crayfish
Snails (Freshwater)
Salmon (Freshwater)
Tuna
Cod
Clam (Marine)
Salmon (Marine)
Porgy
Pollock
Whiting
Crab (Marine)
Octopus
lalllSI'-",
/rwftfn/dfjr
3.30111
0.65268*
0.55818*
0.51967*
0.37381*
0.31486*
0.27184*
0.15941*
0.10383*
0.07352*
0.04165*
0.03764*
0.03202*
0.02652*
0.01820*
0.01178*
0.00114*
0.37381*
0.27184*
0.15941"
0.11315*
0.10031*
0.03302*
0.00251*
0.00083*
4.03067
1.80428
1.34777*
1.33656*
0.60981*
0.41910*
0.41433*
0.29153*
0.25283*
••fw**" ,/*•»*•
1 i"** -M^ '* *" » ytA, *jf * ?v )U
mw& », ^ * fcpee&li Ar f (Sranr
Marine (con't.) Squid
Lobster
Scallop (Marine)
Sea Bass
Pompano
Sardine
Swordflsh
Flatfish (Marine)
Haddock
Mussels
Ocean Perch
Mackerel
Halibut
Snapper
Snails (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Clam (Marine)
Salmon (Marine)
Flounder
Porgy
Crab (Estuarine)
Fish
Flatfish (Estuarine)
Pollock
Whiting
Catfish (Estuarine)
Catfish (Freshwater)
Oyster
Crab (Marine)
0.22969*
0.21012*
0.19553*
0.19356*
0.10630*
0.08856*
0.06327*
0.06019*
0.04375*
0.04114*
0.02373*
0.02162"
0.00752*
0.00311*
0.00251*
0.52944*
0.04306*
4.03067
3.30111
1.80428
1.34777*
1 .33656*
0.65268"
0.60981*
0.55519*
0.52944*
0.51967*
0.41910*
0.41433*
0.37381*
0.37381"
0.31486*
0.29153*
All Species (con't.) Perch (Esfuarlne)
Perch (Freshwater)
Octopus
Squid
Lobster
Scallop (Marine)
Sea Bass
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Trout
Pompano
Croaker
Carp
Sardine
Anchovy
Swordfish
Flatfish (Marine)
Haddock
Seafood
Salmon (Estuarine)
Mussels
Rockfish
Crayfish
Mullet
Clam (Estuarine)
Ocean Perch
Mackerel
Herring
Eel
Halibut
Snapper
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarine)
Salmon (Freshwater)
rperson/day
0.27184*
0.27 184*
0.25283"
0.22969*
0.21012*
0.19553*
0.19356*
0.15941*
0.15941*
0.11315*
0.10630*
0.10383*
0.10031*
0.08856*
0.07352*
0.06327*
0.06019*
0.04375*
0.04306*
0.04165*
0.04114*
0.03764*
0.03302*
0.03202*
0.02652*
0.02373*
0.02162*
0.01820*
0.01178*
0.00752*
0.00311*
0.00251*
0.00251*
0.00114*
0.00083*
(1) Source of data: 1994-1998 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 59,211,248 using 3-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, 1994-96".
5-46
-------
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
Estuarlne Shrimp 2,87302
Catfish (Estuarine) 1.04474
Flounder O.G5329*
Flatfish (Estuarine) 0.44249
Crab (Estuarine) 0.39182*
Croaker 0.38286*
Perch (Estuarine) 0.30530"
Herring 0.291 54*
Trout, mixed sp. (Estuarine) 0.27156*
Oyster 0.20701*
Salmon (Estuarine) 0.08279
Rockfish 0.06427*
Anchovy 0,05388*
Mullet O.D3594*
Clam (Estuarine) 0.021 14
Smelts (Estuarine) 0.01720*
Scallop (Estuarine) 0.00197*
Freshwater Catfish (Freshwater) 1.04474
Trout 0.36993*
Carp 0.32659*
Perch (Freshwater) 0.30530*
Trout, mixed sp. (Freshwater) 0.27156*
Pike 0.08024*
Whiteflsh (Freshwater) 0.01103*
Snails (Freshwater) 0.00637*
Salmon (Freshwater) 0.00164
Marine Tuna 4.26077
Salmon (Marine) 2.65689
Cod 2.02788
Clam (Marine) 1.07403
Haddock 0.64553*
Sardine 0.43926*
Scallop (Marine) 0.33808*
Mackerel 0.33793*
Whiting 0.29754*
Lobster 0.29487*
Porgy 0.28964*
^tf* ^y^V^-^^^^^^BB?
Marine (con't) Ocean Perch 0.28911*
Mussels 0.27819"
Pollock 0.25044'
Swordflsh 0.21447*
Squid 0.21 366*
Crab (Marine) 0.20574*
Sea Bass 0.16677*
Flatfish (Marine) 0.05125
Octopus 0.04680*
Halibut 0.04672*
Shark 0.02882*
Pompano 0.01 893*
Smelts (Marine) 0.01720*
Snapper 0.01278*
Whiteflsh (Marine) 0.01 103*
Roe 0.00695*
Snails (Marine) 0.00637*
Unknown Fish 0.76375*
Seafood 0.02521*
All Species Tuna 4.26077
Shrimp 2.87302
Salmon (Marine) 2.65689
Cod 2.02788
Clam (Marine) 1.07403
Catfish (Estuarine) 1.04474
Catfish (Freshwater) 1.04474
Flounder 0.95329*
Fish 0.76375*
Haddock 0.64553*
Flatfish (Estuarine) 0.44249
Sardine 0.43926*
Crab (Estuarine) 0.39 1 82*
Croaker 0.38286*
Trout 0.36993*
Scallop (Marine) 0.33808*
Mackerel 0.33793*
Carp 0.32659*
Habitat * „ ^ . »* ^ySjfoifWfr 4$ ' IfeffltfjHirtfo'riWay,,
All Species (con't.) Perch (Estuarine) 0.30530*
Perch (Freshwater) 0.30530*
Whiting 0.29754*
Lobster 0.29487*
Herring 0.291 54*
Porgy 0.28064*
Ocean Perch 0.28911*
Mussels 0.27B19*
Trout, mixed sp. (Estuarine) 0.271 56*
Trout, mixed sp. (Freshwater) 0.271 56*
Pollock 0.25044*
Swordflsh 0.21447*
Squid 0.21366*
Oyster 0.20701*
Crab (Marine) 0.20574*
Sea Bass 0.16677*
Salmon (Estuarine) 0.08279
Pike 0.08024*
Rockfish 0.06427*
Anchovy 0.05388*
Flatfish (Marine) 0.05125
Octopus 0.04680*
Halibut 0.04672*
Mullet 0.03594*
Shark 0.02882*
Seafood 0.02521*
Clam (Estuarine) 0.02114
Pompano 0.01893*
Smelts (Estuarine) 0.01720*
Smelts (Marine) 0.01720*
Snapper 0.01278*
Whiteflsh (Freshwater) 0.011 03*
Whiteflsh (Marine) 0.01103*
Roe 0.00695*
Snails (Freshwater) 0.00637*
Snails (Marine) 0.00637*
Scallop (Estuarine) 0.00197*
Salmon (Freshwater) 0.00164
(1) Source of data: 1994-1998 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 3-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, 1994-96".
Surveys.
5-47
-------
SECTION 5.1.6 TABLES. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
All Males
V** * ^
-------
SECTION 5.1.6 TABLE 9. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
Individuals of Age 14 and Younger
vqr «• 5
Estuarine Shrimp
Flounder
Catfish. (Estuarine)
Crab (Estuarine)
Flatfish (Estuarine)
Perch (Estuarina)
Croaker
Trout, mixed sp, (Estuarine)
Oyster
Mullet
Rockfish
Salmon (Estuarine)
Herring
Anchovy
Clam (Estuarine)
Scallop (Estuarine)
Freshwater Catfish (Freshwater)
Perch (Freshwater)
Trout
Trout, mixed sp. (Freshwater)
Pike
Whitefish (Freshwater)
Cisco
Snails (Freshwater)
Carp
Salmon (Freshwater)
Marine Tuna
Cod
Salmon (Marine)
Pollock
Whiting
Haddock
Crab (Marine)
Clam (Marine)
0.82088
0.29279*
0.24057*
0.19181*
0.10256*
0.09756*
0,06080*
0.04814*
0.02797*
0.02450"
0.01911*
0.01183*
0.01123*
0.00671*
0.00189*
0.00042*
0.24057*
0.09756*
0.08626*
0.04814*
0.02315*
0.00507*
0.00492*
0.00428*
0.00239*
0.00024*
2.16940
0.83998
0.37979*
0.27900*
0.18263*
0.12367*
0.10072*
0.09627*
Marine (con't.) Ocean Perch
Sea Bass
Scallop (Marine)
Pompano
Swordfish
Porgy
Mackerel
Lobster
Flatfish (Marine)
Sardine
Mussels
Whitefish (Marine)
Halibut
Snails (Marine)
Snapper
Squid
Unknown Fish
Seafood
All Species Tuna
Fish
Cod
Shrimp
Salmon (Marine)
Flounder
Pollock
Catfish (Estuarine)
Catfish (Freshwater)
Crab (Estuarine)
Whiting
Haddock
Flatfish (Estuarine)
Crab (Marine)
Perch (Estuarine)
Perch (Freshwater)
0.09491*
0.07470*
0.07172*
0.06968*
0.04901*
0.04468*
0.04132*
0.01518*
0.01188*
0.00744*
0.00594*
0.00507*
0.00462*
0.00428*
0.00312*
0.00099*
1.04190
0.00275*
2.16940
1.04190
0.83998
0.82088
0.37979*
0.29279*
0.27900*
0.24057*
0.24057*
0.19181*
0.18263*
0.12367*
0.10256*
0.10072*
0.09756*
0.09756*
All Species (con't.) Clam (Marine)
Ocean Perch
Trout
Sea Bass
Scallop (Marine)
Pompano
Croaker
Swordfish
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Porgy
Mackerel
Oyster
Mullet
Pike
Rockfish
Lobster
Flatfish (Marine)
Salmon (Estuarine)
Herring
Sardine
Anchovy
Mussels
Whitefish (Freshwater)
Whitefish (Marine)
Cisco
Halibut
Snails (Freshwater)
Snails (Marine)
Snapper
Seafood
Carp
Clam (Estuarine)
Squid
Scallop (Estuarine)
Salmon (Freshwater)
ipb' "%tV,
4tedMean
parson/day
0,09627*
0.09491*
0.08626*
0.07470*
0.07172*
0.06968*
0.06080*
0.04901*
0.04814*
0.04814*
0.04468*
0.04132*
0.02797*
0.02450*
0.02315*
0.01911*
0.01518*
0.01188*
0.01183*
0.01123*
0.00744*
0.00671*
0.00594*
0.00507*
0.00507*
0.00492*
0.00462*
0.00428*
0.00428*
0.00312*
0.00275*
0.00239*
0.00189*
0.00099*
0.00042*
0.00024*
(1) Source of data: 1994-1996 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 5,155 individuals to the U.S. population of 59,496,691 using 3-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, 1994-96".
5-49
-------
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
1- ' ' />S«r BPWF "WiMl^Kf ^fSMP
. V ">' w f^f<; Is!
Habitat ^ (> &{#MjJ«», ,,7V-a „<*$*»«*
Estuarine Shrimp
Flatfish (Estuarine)
Catfish (Estuarine)
Crab (Estuarine)
Flounder
Perch (Estuarine)
Oyster
Trout, mixed sp. (Estuarine)
Croaker
Anchovy
Mullet
Rockfish
Salmon (Estuarine)
Herring
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
Lobster
Whiting
tftnU^Kf^^
2.84881
0.46402
0.44882*
0.43620
0.43610*
0.20107*
0.19609*
0.13199*
0.09010*
0.06432*
0.04993*
0.04133*
0.03886
0.02922*
0.01667
0.00718*
0.00117*
0.00028*
0.44882*
0.20890*
0.20107*
0.13199*
0.09323*
0.01654*
0.00495*
0.00126*
0.00077*
0.00077
0.00033*
0.00028*
3.81377
1.51169
1.24723
0.84719
0.39344*
0.31089*
0.28656*
0.26085*
$a|J»at .> '*" 3|!0c&
Marine (con't) Crab (Marine)
Squid
Scallop (Marine)
Haddock
Pompano
Sea Bass
Octopus
Sardine
Ocean Perch
Flatfish (Marine)
Mussels
Swordfish
Mackerel
Halibut
Snapper
Conch
Snails (Marine)
Whitefish (Marine)
Unknown Fish
Seafood
All Species Tuna
Shrimp
Cod
Salmon (Marine)
Clam (Marine)
Flatfish (Estuarine)
Catfish (Estuarine)
Catfish (Freshwater)
Crab (Estuarine)
Flounder
Porgy
Fish
Pollock
Lobster
Whiting
Crab (Marine)
Squid
Trout
Gfams/pwon/day ~
0.22904
0.21162*
0.20129*
0.17986*
0.15727*
0.13566*
0.12667*
0.09886*
0.09365*
0.05374
0.03251*
0.03170*
0.03125*
0.01136*
0.00572*
0.00458*
0.00126*
0.00033*
0.38967*
0.08052*
3.81377
2.84881
1.51169
1.24723
0.84719
0.46402
0.44882*
0.44882*
0.43620
0.43610*
0.39344*
0.38967*
0.31089*
0.28656*
0.26085*
0.22904
0.21162*
0.20890*
'
All Species (con't.) Scallop (Marine)
Perch (Estuarine)
Perch (Freshwater)
Oyster
Haddock
Pompano
Sea Bass
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Octopus
Sardine
Ocean Perch
Carp
Croaker
Seafood
Anchovy
Flatfish (Marine)
Mullet
Rockfish
Salmon (Estuarine)
Mussels
Swordfish
Mackerel
Herring
Clam (Estuarine)
Crayfish
Halibut
Eel
Snapper
Pike
Conch
Snails (Freshwater)
Snails (Marine)
Scallop (Estuarine)
Cisco
Salmon (Freshwater)
Whitefish (Freshwater)
Whitefish (Marine)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
0.20129*
0.20107*
0.20107*
0.19609*
0.17986*
0.15727*
0.13566*
0.13199*
0.13199*
0.12667*
0.09886*
0.09365*
0.09323*
0.09010*
0.08052*
0.06432*
0.05374
0.04993*
0.04133*
0.03886
0.03251*
0.03170*
0.03125*
0.02922*
0.01667
0.01654*
0.01136*
0.00718*
0.00572*
0.00495"
0.00458*
0.00126*
0.00126*
0.00117*
0.00077*
0.00077
0.00033*
0.00033*
0.00028*
0.00028*
(1) Source of data: 1994-1996 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 118,190,030 using 3-year combined survey weights.
*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States, 1994-96".
ities using
5-50
-------
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
'*!?• * '^v^ifjwpf vw^^-'^^^^sfy
jwaM_v( ^ ^ f»sslJfL_ ^ ^**!5Jllt
Estuarine Shrimp 229235
Flounder 1 .04306
Catfish (Estuartne) 0.72818
Flatfish (Estuarine) 0,36521
Crab (Estuarine) 0 38391
Herring 0.31352*
Croaker 0.25753*
Perch (Estuarine) 0.21800*
Trout, mixed sp. (Estuarine) 0.15366*
Oyster 0.14402*
Salmon (Estuarine) 0.07404
Rockfish 0,06563
Anchovy 0.03958*
Mullet 0.02731*
Smelts (Estuarine) 0,01899*
Clam (Estuarine) 0.01652
Smelts, Rainbow (Estuarine) 0.00163*
Scallop (Estuarine) 0.00151*
Freshwater Catfish (Freshwater) 0.72818
Carp 0.28073*
Trout 0.28033*
Perch (Freshwater) 0.21800*
Trout, mixed sp. (Freshwater) 0 , 1 5366*
Pike 0.07983*
Whitefish (Freshwater) 0.02779*
Snails (Freshwater) 0,00292*
Cisco 0.00277*
Smelts, Rainbow (Freshwater) 0.00163*
Salmon (Freshwater) 0.00147
Marine Tuna 4.43366
Salmon (M arine) 2 ,37625
Cod 1.88153
Clam (Marine) 0.83945
Haddock 0.65552*
Porgy 0.62897*
Whiting 0.33482
Mackerel 0.28627*
Scallop (Marine) 0.25817*
Pollock 0.24388*
*f>' 5rfr^B"'M^
Marine (con't.) Lobster 0.24227*
Swordfish 0.24108"
Sardine 0.23932*
Ocean Perch 0.23917*
Crab (Marine) 0.19108
Mussels 0.18108*
Squid 0.17794*
Sea Bass 0.13915*
Halibut 0.08116*
Snapper 0.07550*
Flatfish (Marine) 0.04230
Pompano 0.03449*
Whitefish (Marine) 0.02779*
Octopus 0.02140*
Smelts (Marine) 0.01899*
Shark 0.01318'
Roe 0.00318*
Snails (Marine) 0.00292*
Unknown Fish 0.54803
Seafood 0.07373*
All Species Tuna 4.43366
Salmon (Marine) 2.37625
Shrimp 2.29235
Cod 1.88153
Flounder 1.04306
Clam (Marine) 0.83945
Catfish (Estuarine) 0,7281 8
Catfish (Freshwater) 0.72818
Haddock 0.65552*
Porgy 0.62897*
Fish 0.54803
Flatfish (Estuarine) 0.36521
Crab (Estuarine) . 0.36391
Whiting 0.33482
Herring 0.31352*
Mackerel 0.28627*
Carp 0.28073"
Trout 0.28033*
Scallop (Marine) 0.25817*
j&lipt ' ^i ' ^ ^jfS&jtsf ^ )£ / Srafatfp»W!or)/d«y
All Species (con't.) Croaker 0.25753*
Pollock 0.24388*
Lobster 0.24227*
Swordfiah 0.24108*
Sardine 0.23932*
Ocean Perch 0.23917*
Perch (Estuarine) 0.21800*
Perch (Freshwater) 0.21 BOO*
Crab (Marine) 0.19108
Mussels 0.18108*
Squid 0.17794*
Trout, mixed sp, (Estuarine) 0.15366*
Trout, mixed sp, (Freshwater) 0.15366*
Oyster 0.14402*
Sea Bass 0.13915*
Halibut 0.08116*
Pike 0.07983*
Snapper 0.07550*
Salmon (Estuarine) 0.07404
Seafood 0.07373*
Rockfish 0.06563
Flatfish (Marine) 0.04230
Anchovy 0.03958*
Pompano 0.03449*
Whftefish (Freshwater) 0.02779*
Whilefish (Marine) 0.02779*
Mullet 0.02731*
Octopus 0.02140*
Smelts (Estuarine) 0.01 899*
Smelts (Marine) 0.01 899"
Clam (Estuarine) 0.01652
Shark 0.01318*
Roe 0.00318*
Snails (Freshwater) 0.00292*
Snails (Marine) 0.00292*
Cisco 0.00277*
Smelts, Rainbow (Estuarine) 0.001 63*
Smelts, Rainbow (Freshwater) 0.00163*
Scallop (Estuarine) 0.00151*
Salmon (Freshwater) 0.00147
(1) Source of data: 1994-1996 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 3-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 Si
*: The sample size does not meet minimum reporting requirements as described In the "Third Report on Nutrition Monitoring in the United States, 1894-96".
5-51
-------
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
Estuarine Shrimp
Flounder
Catfish (Estuarine)
Flatfish (Estuarine)
Crab (Estuarine)
Perch (Estuarine)
Oyster
Croaker
Herring
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
Whiting
Pollock
Lobster
per»oii/day
2.64334
0.69945
0.57431
0.42998
0,41927
0.21256
0.17409*
0.16936*
0.15637*
0.14568*
0.05630
0.05535
0.05167
0.04295*
0.01724
0.00838*
0.00444*
0.00139*
0.00072*
0.00017*
0.57431
0.24140*
0.21256
0.18153*
0.14568*
0.03827*
0.01246*
0.01024*
0.00206*
0.00170*
0.00112
0.00072*
0.00017*
4.19936
1.80697
1.67819
0.87626
0.49466*
0.37401
0.30836
0.27864
0.25919"
S\
jf*bi|jj[^ jf _ /^psela* _
Marine (con't.) Scallop (Marine)
Crab (Marine)
Squid
Sardine
Ocean Perch
Mackerel
Swordflsh
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)
Crab (Estuarine)
Haddock
Whiting
Pollock
Lobster
Trout
Scallop (Marine)
Crab (Marine)
Perch (Estuarine)
Grams/person/day
0.23770*
0.22015
0.20948*
0.16675*
0.15663*
0.14560*
0.12595*
0.12542*
0.11197*
0.09969*
0.08785*
0.04980
0.04224*
0.03624*
0.01246*
0.00838*
0.00581*
0.00284*
0.00206*
0.00140*
0.47585
0.08182*
4.19936
2.64334
1.80697
1.67819
0.87826
0.69945
0.57431
0.57431
0.49466*
0.47585
0.42998
0.41927
0.37401
030636
0.27864
0.25919*
0.24140*
0.23770*
0.22015
0.21 256
All Species (con't.) Perch (Freshwater)
Squid
Carp
Oyster
Croaker
Sardine
Ocean Perch
Herring
Trout, mixed sp. (Estuarine)
Trout, mixed sp. (Freshwater)
Mackerel
Swordfish
Sea Bass
Pompano
Mussels
Octopus
Seafood
Salmon (Estuarine)
Anchovy
Rockfish
Flatfish (Marine)
Mullet
Halibut
Pike
Snapper
Clam (Estuarine)
Whitefish (Freshwater)
Whitefish (Marine)
Crayfish
Smelts (Estuarine)
Smelts (Marine)
Shark
Eel
Conch
Snails (Freshwater)
Snails (Marine)
Cisco
Roe
Scallop (Estuarine)
Salmon (Freshwater)
Smelts, Rainbow (Estuarine)
Smelts, Rainbow (Freshwater)
Sturgeon (Estuarine)
Sturgeon (Freshwater)
I'm ' 1^%' ,
^ated Mean
personWay
0.21256
0.20948*
0.1 61 53*
0.17409*
0.16936*
0.16675*
0.15663*
0.15637"
0.14568*
0.14568*
0.14560*
0.12595*
0.12542*
0.11197*
0.09969*
0.08785*
0.08182*
0.05630
0.05535
0.05167
0.04980
0.04295*
0.04224*
0.03827"
0.03624*
0.01724
0.01246*
0.01246*
0.01024*
O.OOB38*
O.OOB38*
0.00581*
0.00444*
0.00284*
0.00206*
0.00206*
0.00170*
0.00140"
0.00139*
0.00112
0.00072*
0.00072*
0.00017*
0.00017*
(1) Source of data: 1994-1996 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 190,931,846 using 3-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, 1994-96".
***: 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.
5-52
-------
SECTION 5.1.6 TABLE 13. UNCOOKED FISH CONSUMPTION ESTIMATES***
U.S. Population - Mean Consumption by Species within Habitat
All Individuals
*r ?ig*-% «
-------
SECTION S.2.1.1 TA1LE1. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (grams/person/day)
Freshwater/Estuarine: Age by Gender and Ait Individuals
14 and Younger
15-44
45 and Older
AH Ages
242
338
457
1,035
48.51 (39.10-57.92)
73.60 (60.98-86.22)
64.51 (58.38-70.64)
66.33 (59.57-73.09)
118.03(98.73-149,64)
165.50(138.38-204.38)
160.79 (154.14-165.82)
162.77 (153.19-185.09)
189.81*(172J4-220.06)
266.21 (198.95-319.30)
202.16 (190.37-224,15)
219.22(198.47-241.30)
305.10*(234,85-381.43)
502.53*(394.41-1,104.67)
391.92*(29i,8Q-431.48)
457.43*(381.43-507.80)
14 and Younger
15-44
45 and Older
All Ages
225
362
555
1,142
65.63 (55,22-76.03)
91,60(80,73-102.46)
90.55(79.93-101.17)
87.73(80.32-95.14)
173.34(156.21-195.72)
235.52 (205.52-247.70)
220.46(201,41-235.49)
220.24 (200.21-235.69)
280.08*(196.98-381.43)
301.63(272,21-366.76)
295.39 (264.63-327.83)
295.80 (262.45-334,04)
381.41*(295,81-4Q1.00)
495.51*(440.11-73Q.Of)
S61,26*(391.41-764.19)
488.86*(431.48-842.83)
14 and Younger 467
15-44 698
45 and Older 1,012
All Ages 2,177
57.18(50.82-63.54)
82.97 (75.94-90.01)
77.32 (69,72-84.92)
77.14(71.65-82.63)
156.28 (127.51-174.63)
205.40 (195.44-225.89)
190.48(170.87-200.77)
195.47(182.11-204.18)
200.87(189.39-249.69)
289.02 (252.77-334.04)
244.19 (228.53-264.63)
256.55(241.30-294.50)
381.20*(366.76-401.00)
504.00*(460.79-975.18)
411.23*(381.85-505.38)
466.27(424.52-581.93)
(1) Source of data: 1994-1996 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 3-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, 1994-1996."
**: 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.
5-54
-------
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
Sample Size V' Mean (90% C.I.)
90th % (90% B.I.)
,**
14 and Younger
15-44
45 and Older
All Ages
349
412
588
1,349
70.89 (64.52-77.27)
91.04(84.82-97.26)
103.54(94.00-113.07)
93.15 (88.34-97.95)
132.59(118.25-165.10)
188.35(168.81-213.33)
188.89(173.64-196.00)
182.35(169.35-193.18)
174.43(149.39-205.13)
241.01 (226.80-262.41)
239.45 (226.80-290.24)
232.35 (213.33-245.71)
228.68*(208.75-378.75)
376.50*(346.84-391.49)
441.43*(358.71-647.17)
384.88 (325.15-485.63)
14 and Younger
15-44
45 and Older
All Ages
332
413
623
1,368
78.94(66.74-91.14)
128.15(118.04-138.25)
113.42(106.57-120.26)
114.00(107.22-120.78)
198.04 (140.30-226.20)
240.99 (222.67-252.87)
222.89(214.14-239.69)
226.78(217.10-235.67)
226.43(201.38-307.36)
284.17 (269.82-333.80)
284.70 (255.95-323.77)
277.25(271.99-307.36)
341.56*(259.53-392.00)
566.72*(501.28-646.84)
384.03*(371.47-480.00)
483.28 (390.06-634.22)
14 and Younger
15-44
45 and Older
All Ages
681
825
1,211
2,717
74.90(66.16-83.63)
109.47(102.29-116.66)
108.08(101.71-114.45)
103.23(98.69-107.77)
152.29(132.58-200.62)
225.74 (217.10-232.76)
205.85(194.60-223.64)
215.30(205.13-219.84)
208.42 (200.62-229.68)
270.38 (245.71-279.31)
271.52(250.35-296.56)
259.27 (250.35-274.33)
326.75*(229.68-392.00)
483.21*(391. 49-524.48)
407.2 1*(373.74-647. 17)
406.48(391.49-485.63)
(1) Source of data: 1994-1996 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 3-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, 1994-1996."
**: 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.
5-55
-------
SECTION 5.2.1.1 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (grams/person/day)
All Fish: Age by Gender and All Individuals
14 and Younger
15-44
45 and Older
All Ages
447
554
751
1,752
80.29(73.39-87.19)
108.31 (97.B4-1 18.68)
116.83(108.87-124.79)
107.53(101.77-113.29)
163.99(150.53-190.14)
220.56(198.36-233.82)
214.90(200.85-225.98)
207.63(199.52-217.49)
204.84(180.05-220.06)
315.04(275.06-361.43)
270.16(247.99-294.15)
277.27 (243.39-296.52)
378.95*(23
-------
SECTION 5.2.1.1 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish
Individuals of Age 18 and Older
Freshwater/Estuarine
n= 1,654
N = 33,438,807
Mean
50th %
90th %
95th %
99th %
80.10
46.81
198.23
269.24
505.53
73.88
39.14
182.36
241.30
443.83
86.31
51.46
205.52
295.46
581.93
Marine
n= 1,979
N= 40,081,640
Mean
50th %
90th %
95th %
99th %
108.32
83.43
216.64
269.82
464.20
103.53
80.24
212.48
250.35
391.49
113.11
90.77
223.64
280.50
488,38
All Fish
n = 2,634
N= 53,184,336
Mean
50th %
90th %
95th %
99th %
127.81
99.26
248.40
333.76
518.76
122.41
96.96
236.25
320.87
507.80
133.20
107.31
264,07
348.74
634.22
(1) Source of data: 1994-1996 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 3-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 ate too sparse to support estimation of the
variance.
**: Percentite 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.
5-57
-------
Ol
Section 5.2.11 Figure 1 Histograms of Uncooked Fish Consumption
for Consumers Only: Freshwater/Estuarine, Marine, and Total Fish
Fteshwater/Estuarine Finfish and Shellfish
5
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
30 40 fiU 00
DO no >•» ZBO Boo ?Kn woo Qsn IBon
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994 — 1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
Marine Finfish and Shellfish
a
§
•s
350 GOO 7SO IWO 1250 BOO
Finfish and Shellfish Consumed (grams/person/day)
-------
Section 5.2.11 Figure 2. Cumulative Distributions of Uncooked Fish Consumption
for Consumers Only: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
1DO
00
80
70
0> 60
3
§ 50
* 40
30
20
ID
0
600 BOO 1000 1200
0 100
200 300
Finfish and
400 500 800 700 800 900 1000 BOO
Shellfish Consumed (grams/person/day)
1200
mo
eo
80
70
60
50
40
30
20
ID
0
0 200 400 600 800 1000 1200 1400
100 200 300 400 500 600 700 800 900 WOO 1BO 1200 1300 1400
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
0 200 400 600 600 WOO 1200 1400
0 100 200 300 400 500 600 700 800 900 1000 IKO 1200 1300 1400
Finfish and Shellfish Consumed (grains/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
Ol
I
CD
O
for
Section 5.2.11 Figure 3. Histograms of Uncooked Fish Consumption
Consumers Only of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
R-eshwater/Estuarine Finfish and Shellfish
80 on m > IKI iflo 5no 7so vwn mo
Finfish and Shellfish Consumed (grams/person/day)
Marine Finfish and Shellfish
20 30 40
2*0 500 rsn wfifl izso eon
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
>n n 20
1250 1900
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFU).
-------
Section 5.2.11 Figure 4. Cumulative Distributions of Uncooked Fish Consumption
for Consumers Only of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
R-eshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
200 400 coo noo tion 1200
en
i
100 200 300
Finfish and
400 500 800 700 800 900 JOOO 1100 1200
Shellfish Consumed (grams/person/day)
0 ZOO 400 600 BOO ttOO CD-I! 1400
100 200 300 400 600 600 700 800 900 'BOO MOO 1200 1300 1400
Finfish and Shellfish Consumed (grams/person/day)
Total Finfish and Shellfish
200 400 GOO
WOO 1200 1400
0 BO 200 300 400 500 600 700 800 900 MOO MOO 1200 BOO MOO
Finfish and Shellfish Consumed (grams/person/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
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
r
,.,.jj-/f V.* jj£... '. ~.j-...<..*/.
,![' IT,"
„
Age
14 and Younger
15-44
45 and Older
All Ages
218
326
440
984
1,960.20 (1,543.20-2,377.20)
1,161.97(947.63-1,376.31)
970.49(869.16-1,071.82)
1,185.70(1,057.46-1,313.94)
4,422.20 (4,130.29-4,933.54)
2,826.58 (2,243.87-3,265.99)
2,530.37 (2,299.26-2,859.57)
2,873.14 (2,429.95-3,104.59)
7,491,24*(8,762.56-10,933.25)
4,209.90 (3,265.99-6,205.27)
3,229.60 (3,034.37-3,715.88)
4,048.65 (3,537.97-4,318.36)
15,387.06*(11,771.43-18,670.16)
8,113.81 "(6,205.27-20,620.25)
4,577.39*(4,049.45-9,900.08)
9,725.70*(6,866.67-15,752.95)
14 and Younger
15-44
45 and Older
All Ages
210
359
550
1,119
2,050.49 (1,727.65-2,373.34)
1,153.76(1,016.29-1,291.23)
1,074.02(949.93-1,198.10)
1,247.50(1,138.20-1,356.80)
4,674.19 (4,256.73-5,070.77)
2,952.83 (2,593.52-3,519.98)
2,466.30 (2,288.89-2,640.48)
3,094.39 (2,833.93-3,341.02)
5,974.55*(5,521.64-11,877.48)
3,994.22 (3,553.99-4,441.41)
3,446.10 (3,004.07-3,848.85)
4,224.84 (4,037.00-4,514.18)
13,207.44*(9,688.25-16,803.15)
6,534.75*(5,456.55-8,577.35)
6,562.51 *(5,282.20-9,351.29)
8,453.08*(6,530.74-12,925.50)
14 and Younger
15-44
45 and Older
All Ages
428
685
990
2,103
2,008.03 (1,806.71-2,209.35)
1,157.96 (1,050.58-1,265.35)
1,022.84(931.49-1,114.20)
1,217.62 (1,128.39-1,306.85)
4,614.11 (4,130.29-4,989.91)
2,917.39 (2,662.86-3,132.35)
2,479.49 (2,312.96-2,692.81)
2,915.08 (2,742.84-3,230.83)
7,198.50 (5,521.64-10,933.25)
4,082.94 (3,691.94-4,441.41)
3,304.72 (3,044.82-3,506.38)
4,091.83 (3,905.74-4,441.41)
15,322.85*(11,756.48-16,803.15)
8,579.76*(6,721.26-9,338.99)
6,088.84*(4,744.32-8,254.35)
8,893.36 (7,286.99-9,900.08)
(1) Source of data: 1994-1996 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 3-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) 448 individuals did not report body weight. They represent 6,343,682 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, 1994-1996."
**: 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.
5-62
-------
-A,
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
14 and Younger
15-44
45 and Older
All Ages
324
403
568
1,295
2,855.86 (2,586,93-3,124.78)
1,478.43 (1,363,98-1,592.88)
1,579.85 (1,439.22-1,720.48)
1,726.92(1,642.23-1,811.62)
5,598.37 (5,293.15-6,348.80)
3,103.79 (2,663.92-3,420.85)
3,027.62 (2,775.41-3,161.77)
3,506.49 (3,214.40-3,769.38)
7,382.89 (6,374.62-8,478.02)
3,934.93 (3,420.85-5,805.11)
3,916.83 (3,605.78-4,397.53)
4,816.32 (4,510.24-5,293.15)
9,774.11*(8,764.20-12,234.97)
6,491,63*(4,928.77-7,224.38)
7,415.79*(5,639.68-12,395.47)
8,469,43 (7,224.38-10,072.29)
14 and Younger
15-44
45 and Older
All Ages
320
410
621
1,351
2,706.03 (2,399.18-3,012.88)
1,599.32(1,486.17-1,712.46)
1,413.55 (1,325.51-1,501.59)
1,703.56(1,607.97-1,799.14)
5,912.42 (4,938.60-6,447.73)
3,071.69 (2,800.12-3,380.22)
2,811.94 (2,588.88-3,043.24)
3,443.93 (3,178.42-3,683.21)
7,444.09 (6,447.73-8,323.22)
3,796.77 (3,563.92-4,084.68)
3,723.68 (3,386.40-4,223.64)
4,414.17 (3,986.78-4,982.40)
11,145.57*(8,706.84-12,054.98)
7,097.29*{4,393.38-7,701.39)
5,503.98'(5,134.25-6,320.80)
7,681.50 (7,130.73-8,658.74)
14 and Younger
15-44
45 and Older
All Ages
644
813
1,189
2,646
2,778.65 (2,549.32-3,007.97)
1,538.77(1,452.77-1,624.77)
1,501.40 (1,416.93-1,585.87)
1,715.45 (1,651.19-1,779.72)
5,743.43 (5,192.40-6,374.62)
3,099.73(2,872.12-3,317.91)
2,948.00 (2,663.71-3,231.73)
3,462.91 (3,330.40-3,642.54)
7,411.82 (6,536.38-8,355.02)
3,881.92 (3,563.92-4,246.93)
3,888.51 (3,486.45-4,030.41)
4,692.85 (4,510.24-4,831.36)
10,925.55*(9,250.26-11,628.75)
6,884.50*(5,422.31-7,360.98)
6,228.75*(5,409.10-9,759.38)
8,240.91 (7,364.88-8,658.74)
(1) Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFIf).
(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 3-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) 448 individuals did not report body weight. They represent 6,343,682 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, 1994-1996."
**: 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.
5-63
-------
SECTION 5.2.1.2 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***
Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)
All Fish: Age by Gender and All Individuals
14 and Younger 413 3,258.96(2,99070-3,527.22)
15-44 541 1,735.01(1,555.67-1,914.35)
45 and Older 725 1,777.77(1,659.57-1,895.96)
AH Ages 1,679 1,973.11 (1,869.20-2,077.02)
6,632.41 (5,824.77-7,364.88)
3,437.54 (3,082,90-4,170.62)
3,422.45 (3,089.14-3,715.88)
4,049.05 (3,719.99-4,328.01)
8,803.09 (8,486.83-9,851.70)
5,044,11 (4,277.78-6,122.05)
4,109.51 (3,878.37-4,852.93)
5,627.65 (5,189.92-6,020.90)
15,524.59*(13,979.49-18,670.16)
8,117.00*(6,6T9.34-15,752.95)
8,003.94*(6,121.23-15,117.25)
9,930.32 (8,970.49-13,979.49)
14 and Younger
15-44
45 and Older
AH Ages
397
561
842
1,800
3,229.55 (2,970.53-3,488.57)
1,859.94 (1,768.38-1,951.49)
1,705.00 (1,617.49-1,792.51)
2,010.75 (1,921.79-2,099.71)
7,269.53 (6,538.84-7,589.31)
3,599.77 (3,384.84-3,946.67)
3,395.46 (3,211.56-3,605.46)
3,991.35 (3,832.92-4,254.73)
8,679.61 (8,262.33-10,929.57)
4,463.51 (4,214.48-5,372.88)
4,253.00 (4,039.97-4,497.06)
5,393.36 (4,884.23-5,972.27)
13,403.67*(11,877.48-15,495.24)
7,621.28*(6,l76.74-8,577,35)
6,376.22*(6,QG7,64-9,351.29)
9,008.50 (8,620.49-10,205.40)
14 and Younger
15-44
45 and Older
Ait Ages
810
1,102
1,567
3,479
3,243.87 (3,018.02-3,469.72)
1,798.12(1.705.27-1,890.97)
1,742.62 (1,652.71-1,832.53)
1,991.84 (1,911.12-2,072.56)
7,110.77 (6,240.82-7,589.31)
3,549.64 (3,317.91-3,855.29)
3,415.94 (3,227.02-3,571.85)
3,995.05 (3,855.29-4,175.95)
8,702.42 (8,262.33-9,953.63)
4,805.90 (4,277.78-5,422.31)
4,260.74 (4,031.29-4,459.47)
5,501.12 (5,072.30-6,012.89)
13,980.15*( 12,929.50-16,107.89)
7.936.47*(7,360.98-8,603.84)
6,852.58 (6,195.18-9,351.29)
9,517.85 (8,752.05-10,397.33)
(1) Source of data: 1994-1996 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 3-year combined survey weights.
(4) The fish component of foods containing fish was calculated using data from the recipe fife 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) 448 individuals did not report body weight. They represent 6,343,682 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, 1994-1896."
**: 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 USOA's Nutrient Data Base for Individual
Food Intake Surveys.
5-64
-------
SECTION 5.2.1.2 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES*
Consumers Only - Finfish and Shellfish
Individuals of Age 18 and Older
Freshwater/Estuarine Mean
n= 1,620 50th %
N = 32,775,671 90th %
95th %
99th %
1,088.92
601.68
2,668.01
3,715.43
7,085.70
1,008.04
544.94
2,474.11
3,349.32
6,007.64
1,169.80
644.95
2,874.91
4,036.52
9,338.99
Marine
n= 1,945
N = 39,370,145
Mean
50th %
90th %
95th %
99th %
1,506.57
1,199.22
2,973.85
3,781.13
6,344.80
1,447.24
1,139.63
2,754.46
3,537.65
5,931.06
1,565.91
1,263.71
3,127.76
4,030.41
7,224.38
All Fish
n = 2,585
N = 52,207,649
Mean
50th %
90th %
95th %
99th %
1,763.30
1,377.79
3,438.58
4,491.91
7,510.36
1,692.97
1,314.45
3,302.80
4,271.23
6,679.34
1,833.62
1,436.93
3,584.23
4,809.86
8,603.84
(1) Source of data: 1994-1996 USOA 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 3-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) 448 individuals did not report body weight. They represent 6,343,682 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.
5-65
-------
Ol
k
Section 5.2.12 Figure 1 Histograms of Uncooked Fish Consumption
for Consumers Only: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
Rnflsh and Shellfish Consumed (mtHigrams/kiiogram of body weight/day)
Total Finfish and Shellfish
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Rod Intakes by Individuals (CSFM).
-------
Section 5,2.12 Figure 2. Cumulative Distributions of Uncooked Fish Consumption
for Consumers Only: fireshwater/Estuarine, Marine, and Total Fish
fteshwater/Estuarine Firifish and Shellfish
Marine Finflsh and Shellfish
Ol
1
O)
80 i
w'
70
80
30
20
»
0-t;.,_, _^_
0 5300
0 StXIfi
1SOOO 2GHW
Ftaflsh and Shellfish Consumed (milligram/kilogram of body weight/day)
Total Finfish and Shellfish
m
90
SO
70
SO-
40
30
ZO
0
2WJOO JKCKft
0 5000 ITOC.'O 13'JUO 20000 ZSDOQ
Hnflsh and SheUfisli Consumed (milligram/kilogram of body weight/day)
W
90
BO
70
BO
50
40
30
P SflOO 1OXB
20000
Ffafish and ShelJHsh Consumed (milHgram/kiiagcam of body weighl/day)
Somes of data: 1994-1998 USDA Continuing Survey of Rjod Intakes by Individuals (CSFII),
-------
en
k
Section 5.2.12 Figure 3. Histograms of Uncooked Fish Consumption
for Consumers Only of Age 18 and Older: FVeshwater/Estuarine, Marine, and Total Fish
Fteshwater/Estuarine Finfish and Shellfish
Marine Finfish and Shellfish
25
20
15
ffl
6
5
4
3
2
1
0
§
•s
DDOD ? wsao anno
Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day) Finfish and Shellfish Consumed (milligrams/kilogram of body weight/day)
Total Finfish and Shellfish
Finfish and Shellfish Consumed (milligrams'kilogram of body weight/day)
Source of data: 1994-1996 USDA Continuing Survey of Food Intakes by Individuals (CSFII).
-------
01
l
O)
to
Section 5.2.12 Figure 4. Cumulative Distributions of Uncooked Fish Consumption
for Consumers Only of Age 18 and Older: Freshwater/Estuarine, Marine, and Total Fish
Freshwater/Estuarine Finfish and Shellfish Marine Finfish and Shellfish
I
0 3000 8000 11000 12000 13000 18000 21000
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
Total Finfish and Shellfish
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
BO
90
80
70
60
50
40
30
20
10
0
4000 BOOO 12I}00 1BOOO
0 4000 6000 12001) BOOO
Finfish and Shellfish Consumed (milligram/kilogram of body weight/day)
Source of data: 1994-1998 USDA Continuing Survey of Fbod Intakes by Individuals (CSFII).
-------
SECTION 5.2.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES*
Consumers Only - Finfish and Shellfish
Alternate Habitat
Freshwater
n= 887
N= 15,379,935
Mean
50th %
90th %
95th %
99th %
40.47
7.04
120.45
190.38
381.93*
34.62
6.08
108.25
158.61
287.85*
46.33
8.31
147.02
190.72
431.48*
Estuarine/Marine
n = 3,551
N = 64,336,846
Mean
50th %
90th %
95th %
99th %
114.43
87.34
226.98
294.60
491.18
109.74
84.39
221.37
275.06
439.35
119.12
92.00
234.85
320.16
519.79
All Fish
n = 3,587
N = 65,093,788
Mean
50th %
90th %
95th %
99th %
121.75
92.47
241.36
329.93
506.87
116.79
90.67
231.52
304.33
468.07
126.71
97.40
248.41
362.30
621.99
(1) Source of data: 1994-1996 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 3-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, 1994-1996." Z
**: Percentiie intervals were estimated using the percentiie 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.
5-70
'71
-------
APPENDIX A
TABLE A-1. FRESHWATER/ESTUARINE RATIO FOR UNKNOWN FISH COMPONENTS A-1
TABLE A-2. LISTING OF FOOD CODES WITH HABITAT ASSIGNMENTS A-2
-------
TABLE A-1. Freshwater/Estuarine Ratios for Unknown Fish Components
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
1.4
1.5,2.2
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
iB
1,2,3
1,2,3
Females
Females
Females
Females
Males
Males
Males
Males
Both Sexes
Both Sexes
Both Sexes
Both Sexes
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
Low-Income
Estuarine/Marine
0.34
0.39
0.34
0.36
0.36
0.41
0.42
0.41
0.35
0.40
0.39
0.39
: 0.39
0.43
0.92
0.33
0.38
0.33
0.35
0.35
0.41
0.41
0.41
0.34
0.40
0.38
0.38
0.39
0.42
0.92
A-1
113
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
26301110 0
26301140 0
26301160 0
28351110 100423
26101110 0
26101160 0
27116400 0
27460510 0
72116140 0
75146000 0
26103110 0
26103120 0
26103140 0
26103160 0
26105110 0
26105140 0
26105140 100582
26105140 100867
26105140 101165
26105140 203086
26105120 0
26105120 202727
26105120 203146
26105160 0
26105190 0
27250060 0
26107110 0
26107120 0
26107120 202363
26107120 202879
26107120 203089
26107120 203382
26107130 0
26107130 100572
26107130 201360
Ingredient
Food Name Code
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 as to cooking method 15002
Anchovy, canned 15002
Steak tartare (raw ground beef and egg) 15002
Antipasto with ham, fish, cheese, vegetables 15002
Caesar salad (with romaine) 15002
Greek Salad 15002
Barracuda, cooked, NS as to cooking method 15050
Barracuda, baked or broiled 15050
Barracuda, floured or breaded, fried 15050
Barracuda, steamed or poached 15050
Carp, cooked, NS as to cooking method 15008
Carp, floured or breaded, fried 15008
Carp, floured or breaded. Cried H/ CANOLA OIL 15008
Carp, floured or breaded, fried W/ VEGETABLE O 15008
IL, NFS (INCLUDE OIL, NFS)
Carp, floured or breaded, fried W/ CORN OIL 15006
Carp, floured or breaded, fried W/ OLIVE OIL 15008
Carp, baked or broiled 15008
Carp, baked or broiled W/ CORN OIL (INCLUDE MA 15008
ZOLA CORN OIL; MAZOLA OIL, NFS: WESSON CORN 01
L)
Carp, baked or broiled W/O FAT 15008
Carp, steamed or poached 15008
Carp, smoked 15008
Qefilte fish 15008
CDnr'TnC l*"al-"f 1 ah "/I d\
catfish, cooked, NS as to cooking method 15234
Catfish, baked or broiled 15234
Catfish, baked or broiled M/ BUTTER, NFS 15234
Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234
S (INCLUDE OIL, NFS)
Catfish, baked or broiled W/O FAT 15234
Catfish, baked or broiled W/ CORN OIL 15234
Catfish, breaded or battered, baked 15234
Catfish, breaded or battered, baked H/0 FAT 15234
Catfish, breaded or battered, baked W/ BUTTER, 15234
NFS
t of Unprocessed % oC
Recipe Fish Prepared Fish Unprocessed
Ingredient Height Height Fish Height % Fish
Name (grams) (grams) in Recipe (grams) Yield in Recipe
ABALONE, MXD SP.RAW
ABALONE, MXD SP, RAW
ABALONE, MXD SP.RAW
ABALONE, MXD SP.RAW 1,
ANCHOVY, EUROPEAN, CUD , OIL, DRND
ANCHOVY, EUROPEAN, CUE , OIL, DRND
ANCHOVY, EUROPEAN, CND, OIL, DRND
ANCHOVY, EUROPEAN, CND, OIL, DRND 1,
ANCHOVY, EUROPEAN, CND, OIL, DRND
ANCHOVY , EUROPEAN , CND , 0 IL , DRND
BARRACUDA, RAH
BARRACUDA, RAM
BARRACUDA, RAW
BARRACUDA, RAW
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 3i3g after ckg w/added
CARP, RAH
CARP, RAW
971.
480
100
995
100
100
100
741
694.
220.
971
971,
480.
100.
805
805.
805.
80S.
805.
80S.
690.
689.
662.
.90
.04
.84
.64
.00
.00
.00
.00
.43
.00
.90
.90
.04
.00
.25
.25
.25
.25
.25
.25
.70
.75
.50
100.00
101,
CARP, RAH 6,161.
1 Ib raw, dressed catfish ylds 308g after ckg w/add 795.
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 30flg 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
680.
680.
679.
652.
679,
879,
795.
880.
.00
.70
.25
.70
.88
.75
.50
.75
.85
.25
38
907.20
453.60
100.00
453.60
100.00
100.00
1.60
113.40
24.00
7.00
907.20
907.20
453.60
100.00
626.00
626.00
626.00
626.00
626.00
626.00
£26.00
626.00
626.00
100.00
100.00
907.20
616.00
616.00
616.00
616.00
616.00
616.00
616.00
616.00
616.00
93
94,
99
22
100.
100.
1.
6.
.34
.49
.17
.73
.00
.00
.60
.51
3.46
3.
93.
93.
94.
100.
77.
77.
77.
77.
77.
77.
90.
90.
94.
100,
99.
14.
77.
90.
90.
90.
94.
90
70
77,
69,
,18
.34
.34
49
.00
.74
74
.74
,74
,74
.74
63
76
.49
.00
.01
72
.46
.50
.47
.62
.41
.62
.01
.46
.97
907.
453
100
453
133.
133.
1
151
32.
9
907
907
453.
100.
626,
626.
626.
626.
626.
626.
626.
626.
.20
.60
.00
.60
.33
.33
.13
.20
.00
.33
.20
.20
.60
.00
.00
.00
,00
.00
.00
.00
.00
.00
626.00
100.
100.
907.
616.
616.
616.
,00
.00
.20
.00
.00
.00
616.00
616
616
616
616
616
.00
.00
.00
.00
.00
80.0
85.0
50.0
85.0
100.0
100.0
100.0
100.0
100.0
100.0
80.0
80.0
85.0
79.0
79.4
79.4
79.4
79.4
79.4
79.4
71.5
71.5
71.5
79.0
63.4
100.0
79.2
71.1
71.1
71.1
71.1
71.1
73.1
73.1
73.1
93.34
94.49
99.17
22.73
133.33
133.33
2.13
8.68
4.61
4.24
93.34
93.34
94.49
100.00
77.74
77.74
77.74
77.74
77.74
77.74
90.63
90.76
94.49
100.00
99.01
14.72
77.46
90.50
90.47
90.62
94.41
90.62
70.01
77.46
69.97
A-2
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
food Mod
code code
Ingredient
food Name Code
i,r^,T» „,_«..,,
26107140 0
26107140 100387
26107140 100431
26107140 100436
26107140 100746
26107140 200942
26107140 20Z918
261071SO 0
2S107150 201682
26107150 202*85
261071SO 203695
26107160 0
273SOJ10 100142
27350310 100142
27350310 100142
27350310 100142
26100190 0
26303100 0
26303110 0
26303120 0
26303140 0
36303140 100977
26303150 0
26303160 0
26303180 0
26303190 0
27250020 0
27250270 0
272SOSSO 0
27350030 0
Catfish, floured or breaded, fried 15234
Catfish, (loured or breaded, fried H/ VBOBTABL
I OIL, NFS (INCtBDE OIL, NFS)
Catfish, (loured or breaded, fried N/ LARD
Catfish, floured or breaded, fried »/ CORN OIL
(INCLUDE trnZOI* CORK OIL,- HAZOtt OIL, NFS/ KB
SSON CORN OIL!
Catfish, flouted or breaded, fried »/ OLIVB OI
L
Catfish, floured or breaded, fried W/ BACON GK
EASE
Cattish, floured or breaded, fried! W/ SOYBEAN
OIL
Catfish, battered, fried
Catfish, battered, fried W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NPS1
Catfish, battered, fried w/ OUTOLA OIL
Catfish, battered, fried H/ PEANUT OIL
Catfish, steamed or poached
Seafood stew with potatoes and vegetables fine
lading carrots, broccoli, and/or dark-green le
afy), tomato-base sauce H/ ALL CATFISH
Seafood stew Kith potatoes and vegetables line
luding carrots, broccoli, and/or dark-green le
afy) , tomato-base sauce H/ ALi CATFISH
Seafood stew with potatoes and vegetables {inc
lading carrots, broccoli, and/or dark-green le
afy), tomato-base sauce W/ ALL CATFISH
Seafood ste* with potatoes and vegetables fine
luding carrots, broccoli, and/or dark-green le
afy), tomato-base sauce H/ ALL CATFISH
Fish, NS as to type, smoked
Clams, raw
Clams, cooked, US as to cooking method
Clams, baked or broiled
Clams, floured or breaded. Cried
Clams, floured or breaded. Cried »/ VEGETABLE
OIL, HFS (INCLUDE OIL, NFS!
Clans, battered. Cried
Clafns, steadied or boiled
Clams, canned
Clams, eisoked, in oil
Clams, stuffed
Clans Casino
Shellfish mixture and noodles, tomato-based 0a
uce (mixture)
Paella with seafood
15234
15234
15234
15234
1S234
15234
192)4
1S234
15234
15234
15234
15234
15234
261071SO
2C1071.6Q
l it \
15014
/22I --- .
\£4l ~- --•
151S7
1S157
15157
1S1S7
15157
15137
1S157
15157
151S7
15157
15157
15157
1S157
Ingredient
Same
% of Unprocessed
Recipe Fish Prepared Fish
Height Weight Fish Height
(gratis) {grams! in Recipe Igramsl
1 Ib raw.dreesed catfish ylds 3080 after ckg w/add 795.
1 Ib ran, dressed catfish ylds 30Sg after
1 Ib raw, dressed catfish ylds 30Sg after
1 Ib raw, dressed catfish ylds 30»g after
1 Ib raw, dressed catfish ylds 3080 after
1 Ib raw,dreaaed catfish ylds 30Sg after
1 Ib ratr.dreoed catfish ylds 308g after
CATFISH, CHANNEL , FARMED, RAW
CATFISH, CHANHIL, BUSHED, HAW
CATFISH, CHANNEL, FARMED, RAW
CATVISH, CHANNEL, FAIKED, RAW
CATFISH, CHANNEL, F AHMED , RAW
CATFISH, CHAHHBl, , FABMED, MM
CATFISH, CHANHIL, FMMED.RAW
CAWISH, STEAWD OH POACHED
CATFISH, STBRMBD OE POACHED
CISCO, SMOKED
»..«->..--«-->-». HABITAT*! 93% Kstuarine
CLAH.MXD SP,«AW
CLAN.HXD SP.SAW
CLAM.MXD SP.RAB
CLAN.MXD SP.RAW
CLAH.MXD SP.RAH
CLAM, TOD SP.RKN
CLAM.MXD St. RAM
CLAH.MXD SP,«AW
CLAN.nXD SP.RAff
CLAH.MXD SP.RAM
CLAM.MXD SP,»S»
CLAM.HXD SP.RAW
CLAH.MXD SP.BAK
ckg w/add 795.
ckg »/add 7SS.
ckg w/add 795,
ckg w/add 795,
ckg w/add 795,
ckg w/add 795,
100
100,
100,
100.
100.
1,381,
1,3*1,
1,381,
1,381
99,
98 . 0?fc MarifiB •
100
.25
25
.25
.25
25
.25
.25
00
00
.00
.00
,00
60
.60
.SO
.60
.90
.00
1,0§7,2S
242
1,085.
1,0»I.
902
411
100
100
855
4SO
742
2,281
.40
.75
.75
.90
.42
.00
.84
.04
.83
.00
.18
616.00
616.00
616.00
616.00
616.00
616.00
616.00
67.00
S7.00
67.00
«7.
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
-^
Food Mod
Code code
27350030 0
27350110 0
27350310 0
273E0090 0
27450600 0
27450610 0
27450650 0
58155310 0
58155320 0
27150140 0
27150140 100425
27250210 0
27450660 0
28153010 0
28355140 0
58132800 0
58132810 0
58132920 0
58132820 101043
58304350 0
58304400 0
28355140 0
28350210 0
28350220 0
28355120 0
28355120 100130
28355120 101014
28355120 20D270
28355120 200965
Ingredient Ingredient
Food Name Code Name
Seafood stew with potatoes and vegetables (exc
luding carrots, broccoli, and dark-green leafy
) , tomato-base sauce
Bouillabaisse
Seafood stew with potatoes and vegetables (inc
luding carrots, broccoli, and/or dark-green le
afy) , tomato-base sauce
Paella, NFS
Shellfish mixture and vegetables (including ca
rrots, broccoli, and/or dark-green leafy (no p
otatoea) ) , soy-base aauce
Shellfish mixture and vegetables (excluding ca
rrots, broccoli, and dark-green leafy (no pota
toes)), soy-base sauce
Shellfish mixture and vegetables (including ca
rrots, broccoli, and/or dark-green leafy (no p
ota toes 1 ) , (mushroom) soup (mixture)
Paella, Valenciana style, with meat (Paella Va
lenciana)
Seafood paella, Puerto Rican style (Paella a 1
a marinera)
Clam sauce, white
Clam aauce, white H/ BUTTER, NFS
Clam cake or patty
Shellfish mixture and vegetables (excluding ca
rrots, broccoli, and dark-green leaf/ (no pota
toes) ) , (mushroom) soup (mixture)
Shrimp and clams in tomato-based sauce, with n
oodles (frozen maal)
Clam chowder. New England, canned, reduced sod
ium, ready-to-serve
Spaghetti with clam sauce, NS as to red or whi
te
Spaghetti with red clam sauce
Spaghetti with white clam sauce
Spaghetti with white clam sauce W/ KARGARINE-L
1KB 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
(22)
15157
15157
15157
15157
15157
15157
15157
15157
15157
15160
15160
15160
15160
15160
15160
15160
15160
15160
15160
15160
15160
15162
6027S
6027S
6030S
6030S
6030S
6030S
6030S
% of Unprocessed
Recipe Fish Prepared Pish
Height Weight Fish Height
(grams) (grams) in Recipe (grains)
CLAM.MXD SP.RAW 1,389.75
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.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.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.DRND
CLAM.MXD EP.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 ENO.CND.COND
SOUP, CLAM CHOWDER, NEW ENO.CND.COND
SOUP, CLAM CHOWDER, NEW ENO.CND.COND
SOUP, CLAM CHOWDER, NEW ENO.CND.COND
4,392.60
1,370.35
2,219.78
910.10
940.10
853.13
2,708.13
1,771.00
347.10
349.85
779.30
891.68
320.91
100.20
767.10
2,307.10
767.10
770.35
100.00
269.27
100.20
100.00
200.00
602.00
602.00
404.00
602.00
602.00
226.80
226.80
226.80
232.00
113.40
113.40
113.40
360.00
120.00
226.80
226.00
396.90
160.00
40.44
7.«0
226.80
226.80
226.80
226.80
18.00
32.28
0.50
0.94
7.50
22.88
22.88
22.88
22.88
22.88
16.32
5.16
16.55
10.45
12.46
12.06
13.29
13.29
6.78
65.34
64.83
50.93
17.94
12.60
7.58
29.57
9.83
J9.57
29.44
18.00
11.99
0.50
0.94
3.75
3.80
3.80
5.66
3.80
3.80
% of
Unprocessed
% Fish
Yield in Recipe
226.80 80.0
226
226
232
113
113
113
360
120
302
302
529
213
53
10
302
302
302
302
24
43
0
0
7
22
22
22
22
22
.80
.80
.00
.40
.40
.40
.00
.00
.40
.40
.20
.33
.92
.13
.40
.40
.40
.40
.00
.04
.67
.94
.50
.88
.88
.88
.88
.88
80,
80.
90.
88,
88.
88.
61.
67.
95.
95.
88.
100.
90.
100,
100,
95.
100.
100.
100.
100.
100.
80.
100.
100.
100,
100
100
100
,0
.0
.0
,0
.0
,0
9
4
0
0
.6
,0
.0
.0
,0
.8
0
0
0
0
.0
.0
.0
.0
.0
.0
.0
.0
16.32
5.16
16.55
10.45
12.46
12.06
13.29
13.29
6.78
87.12
86.44
67.91
23.92
16.80
10.11
39.42
13.11
39.42
39.25
24.00
15.98
0.67
0.94
3.75
3.80
3.80
5.66
3.80
3.80
A-4
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient
Food Name Code
W/ SKIM MILK
28355120 201749
2B355120 202311
28350210 0
28355110 0
28350210 0
28350220 0
28350210 0
28355130 0
26100100 0
26100130 0
26100140 D
26100140 100258
26100140 100854
26100150 0
26109190 0
27450740 0
27450750 0
28150000 0
28150110 0
28150120 0
28150350 0
28150510 0
28150620 0
28350050 0
28350050 203441
28351110 0
28351120 0
28355450 0
28355460 0
Clam chowder. New England, prepared1, 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 Bnglan
d style
Clam chowder, Manhattan
Clam chowder, NS as to Manhattan or New Englan
d style
6030S
6030S
6230S
6230S
6428S
6428S
6430S
Clam chowder. New England, prepared with water 6430S
- ~--_ - --- -- _- -- — SPECIES*Cod (23) -- -
Fish, NS as to type, raw 15015
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
Cod, smoked
Fish and vegetables (including carrots, brocco
11, 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
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
15015
15015
15015
15015
Ingredient
Name
% of Unprocessed
Recipe Fish Prepared Fish
Weight Weight Fish Weight
(grams) (grams) in Recipe (grams)
---- — ----------- HABITAT*! . 93% Estuairine, 98.07% Marine --- — --- — -------------
SOUP, CLAM CHOWDER, NEW ENG,CND,COND
SOUP, CLAM CHOWDER, NEW ENG.CND.COND
SOUP, CLAM CHOWDER, NEW ENG, PREP H/MILK
SOUP, CLAM CHOWDER, NEW ENG, PREP W/MILK
SOUP, CLAM CHOWDER, MANHATTAN, PREP W/H20
SOUP, CLAM CHOWDER, MANHATTAN, PREP W/H20
SOUP, CLAM CHOWDER, NEW ENG, PREP W/K20.COMM
SOUP, CLAM CHOWDER, NEW ENG, PREP W/H20.COMM
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
COD.ATLANTIC.RAW
COD.ATLANTIC.RAW
COD, ATLANTIC, RAW
COD.ATLANTIC.RAW
602.00
602.00
100.00
100.00
100.00
200.00
100.00
100.00
100.00
1,171.58
1,086.45
1,086.45
1,086.45
133.00
101.00
1,306.75
1,431.75
159.80
159.80
272.40
251.33
333.80
297.72
1,395.85
1,391.85
1,995.64
1,883.14
2,953.00
2,960.20
22.88
22.88
3.75
7.50
0.94
7.50
1.88
7.50
22.50
204.10
204 . 10
204.10
204.10
22.50
100.00
907.20
907.20
55.00
55.00
93.20
100.53
80.00
96.85
453. SO
453.60
453.60
453. SO
907.20
907.20
3.80
3.80
3.75
7.50
0.94
3.75
1.88
7.50
22.50
17.42
18.79
18.79
18.79
16.92
99.01
69.42
63.36
34.42
34.42
34.21
40.00
23.97
32.53
32.50
32.59
22.73
24.09
30.72
30.65
% of
Unprocessed
% Fish
Yield in Recipe
- - - - (continued) -- — -----
22
22.
3.
7.
0,
7.
1,
7.
22.
204,
204.
204.
204.
.88
.88
.75
,50
.94
.50
.88
.50
.50
.10
.10
.10
.10
22.50
100.
907,
907,
55,
55.
93.
100.
80,
96
453.
453.
453
453
.00
.20
.20
.00
.00
,20
,53
.00
.85
.CO
.60
.CO
.SO
907.20
907
.20
100
100
80
'too
80
100
80
100
100,
80
88
88
88
88
100
90
90
100
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
100.0
100
76,
100
100
80,
80
85
85
85
85
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
3.80
3.80
3.75
7.50
0.94
3.75
1.88
7.50
22.50
17.42
18.79
18.79
18.79
IS. 92
99.01
69.42
63.36
34.42
34.42
34.21
40.00
23.97
32.53
32.50
32.59
22.73
24.09
30.72
30.65
A-5
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient Ingredient
Food Name Code Name
- _ cntrr'T'ae-r'nX /•»•» I
28355470 0
28355480 0
58117410 0
26100110 0
26100120 0
26100120 200264
26100120 200968
26100120 200986
28150360 0
28152010 0
27150010 0
27250030 0
27250050 0
27250310 0
27351010 0
27351020 0
27351030 0
27351040 0
27351050 0
27451070 0
28351160 0
28351170 0
58100900 101090
26100170 0
26109170 0
26109180 0
27151070 0
27150250 0
26109110 0
26109120 0
26109120 202670
26109120 203510
Seafood soup with vegetables (including carrot 15015
s, broccoli, and/or dark-green leafy (no potat
oes))
Seafood soup with vegetables (excluding carrot
s, broccoli, and dark-green leafy (no potatoes
Codfish fritter, Puerto Rican Htyle (Bacalaito
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/ BUTTS
R, NFS
Fish, NS as to type, baked or broiled w/ VEOET
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 in cheese sauce with vegetable (diet froze
n meal)
Seafood platter with fish cake, fish fillet, s
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 (Ocalao
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
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 H/ BUTTER, NFS
Cod, baked or broiled H/ OLIVE OIL
15015
15015
15016
15016
15016
15016
15016
15016
15016
15017
15017
15017
15017
15017
15017
15017
15017
15017
15017
15017
15017
15017
15018
15018
15018
15018
15018
15019
15019
15019
15019
COD, ATLANTIC, RAW
COD, ATLANTIC, RAW
COD, ATLANTIC, RAH
COD,ATLANTIC,CKD,DHY HEAT
COD,ATLANTIC,CKD,DHY HEAT
COD, ATLANTIC, CKD, DRY HEAT
COD, ATLANTIC, CKD, DRY HEAT
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, CND
COD, ATLANTIC, CND
COD,ATLANTIC,CND
COD, ATLANTIC, CND
COD, ATLANTIC, CND
COD,ATLANTIC,CND
COD, ATLANTIC, CND
COD.ATLANTIC.CND
COD, ATLANTIC, DRIBDSSALTSD
COD, ATLANTIC, DRIEDS.SALTED
COD, ATLANTIC, DRIED&SALTED
COD, ATLANTIC, DRIEDiSALTED
Need gwd for 1 C;recipe calls for 1 C.
COD, PACIFIC. RAW
COD, PACIFIC, RAW
COD. PACIFIC, RAW
COD, PACIFIC, RAW
Recipa
weight i
(grams)
% of Unprocessed % of
Fish Prepared Fish Unprocessed
Height Fish weight % Fish
(grams) in Recipe (grams) Yield in Recipe
2,953
2,925
1,230
100
972
972
970
970
262
240
924.
B9B.
89B.
898.
2,298
1,446,
993.
1,397,
.00
.40
.30
.84
.08
.08
.95
.95
.10
.00
.00
.15
.15
.15
.80
.75
.30
.85
2,535.60
729.
2,886.
2,957,
1,367.
100.
100.
100.
1,189.
74,
1,086.
971,
972.
970.
.60
.75
.35
14
.00
.00
.00
.85
,11
.45
.90
08
.70
907
907
645
22
204
204
204.
204.
.20
.20
.00
.50
.10
.10
.10
,10
100.00
20.
324.
396.
396.
396.
226.
340.
250,
350.
635.
198.
453.
453.
384.
100.
100.
28.
250.
42.
907.
907.
907.
907.
.30
,00
.90
.90
.90
,80
.20
.00
00
.00
00
60
.60
00
.00
.00
.50
00
,00
.20
.20
20
20
30.72
31.01
52,43
22.31
21.00
21.00
21.02
21.02
3B.15
8.46
35.06
44.19
44.19
44.19
9.87
23.51
25.17
25.04
25.04
27.14
15.71
15.34
28.09
100.00
100.00
28.50
21.01
56.67
83.50
93.34
93.33
93.46
907.20 B5.0
907.20
645.00
30.00
272.13
272.13
272.13
272.13
133.33
27.07
432.00
529.20
529.20
529.20
302.40
453.60
333.33
466.67
846.67
264.00
604.80
604.80
512.00
500.25
500.25
142.57
1,250.63
210.11
907.20
907.20 '
907.20
907.20
85. 0
64.5
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
88.0
88.0
88.0
96.3
100.0
71.5
73.6
100.0
100.0
80.0
80.0
90.0
100.0
100.0
100.0
71.0
100.0
88.0
80.0
80.0
80.0
30.72
31.01
52.43
29.75
28.00
28.00
28.03
28.03
50.87
11.28
46.75
58.92
58.92
58.92
13.15
31.35
33.56
33.38
33.39
36.18
20.95
20.45
37.45
500.25
500.25
142.57
105.11
283.52
83.50
93.34
93.33
93.46
A-6
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient
Food Hane Code
„ „ „,. .. „ ___ _ „ ^ _ ^ ___ on»*"*T»S! f**,A *f» 1
26109130 0
2«109130 203682
26109140 0
26109140 101002
26109150 0
26109150 101070
26109150 203652
2(109160 19
2S109120 S00971
26109120 2B1039
26109120 201359
26109120 201495
26109130 201456
26109130 201574
26100100 0
26100130 0
26100140 0
26100140 100258
26100140 100854
26100150 0
26100110 0
26100120 0
26100120 200264
26100120 2009*8
26100120 200986
58409000 0
26304150 0
26304200 0
26305110 0
26305120 0
Cod, breaded or battered, baked 15019
Cod, breaded or battered, baked W/ SHOItTENISO,
VESBTABLB
Cod, floured or breaded, fried
Cod, floured or breaded, fried »/ OWOLA OIL
Cod, battered, triad
Cod, battered, fried w/ VEGETABLE Olfc (INCLUDE
OIL, NFS)
Cod, battered, fried W/ PEANUT OIL
cod, steamed or poached
Cod, baked or broiled W/ CORN OIL (INCLUDE MAZ
OLA CORN OILj MAKIIA OIL, NFS)
Cod, baked or broiled M/O FAT OR »/ HOHSTICK S
PRAY (INCLUDE CAM...)
Cod, baked or broiled W/ VEGETABLE OIL, NFS (I
HCLUD1 OIL, HFS)
Cod, baked or broiled w/ P8ANUT OIL
Cod, breaded or battered, baked »/ FAT FREE HA
RQARIHB-LIKB SPREAD, TUB, SALTED (INCLUDE WK3M
1SE ULTSA FAT FREE NONFAT MARGARINE)
Cod, breaded or battered, baked H/O FAT OR w/
NONSTICK SPRAY (ISCM1DB JAM.,.)
Fish, NS as to type, raw
Fish, US 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/ VB8STABL8 OIL, HFS (INCLUDE OIL, NFS)
Fish, NS as to type, floured or breaded, fried
«/ SOYBEAN Oil,
Fish, US as to type, battered, fried
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/ BUTTS
R, NFS
wish, NS as to type, baked or broiled w/ VKOET
ABLE OIL, HFS (INCUJDK OIL, NFS)
Fish, NS as to type, baked or broiled H/ CORN
OIL (INCLUDE MAZOLA CORK OIL; MAZOLA OIL, NFS.
Noodle soup, with fish ball, shrirap, and dark
green leafy vegetable
Conch, battered, fried
Conch, baked or broiled
Crab, cooked, NS as to cooking method
Crab, baked or broiled
15019
15019
15019
15019
15019
15019
15019
15019
IS019
15019
15019
15019
15019
1S06S
15066
150E6
15066
15066
15066
15067
150*7
150S7
15067
15067
2"7250030
It 1 "%\
\ 1.1.31 **"•*
15250
152SO
(*1A\
15140
15140
Ingredient
Hane
• * •.-•.- HABITAT Marine ->••.
COD, PACIFIC, EAM
COD, PACIFIC, SAW
COD, PACIFIC, RAM
COD, PACIFIC, RAM
COO, PACIFIC, MM
COD, PACIFIC, RA»
COD, PACIFIC, RAW
COD,PACIFZC,RAW
Cod, Pacific, raw
Cod, Pacific, raw
Cod, Pacific, raw
cod,I>aclfic,raw
Cod, Pacific, raw
Cod, Pacific, raw
POLLOCK, WALLEYB, RAW
POLLOCK , WRLLtYB , RAM
POLLOCK , WALLEYE , RAH
KJU.OCK, WALLBYS, RAW
POLLOCK, WALLEYE , RAH
POLLOCK, WALLBYS , RAH
POLLOCK, WALLEYE, CKD, DRY HBAT
POLLOCK, HALLEVB.CKD, DRY HEAT
POI*OCiC,fIALLBW,C!tB,DRY HEAT
Pollock, walleye, cooked, dry heat
Pollock, walleye, cooked, dry heat
CODFISH BALI, OR CAKB
CONCH, BKD/BRLD
CONCH, BKD/BRUJ
CRAi,BLtW,CKD,MOIST HttT
CRAB, BLUB, CKD, MOIST HBAT
% of Unprocessed
Recipe Fish Prepared Fish
Height Weight Fish Weight
(grams) (grams) in Recipe (grams!
* of
Unprocessed
% Fish
Yield in Recipe
1,171,
1,163.
1,085,
l,fl»6.
133.
133
13 J,
100,
970,
943.
970,
970.
1,173,
1,086.
100,
1,171.
1,086
i.oae
1,086
133,
100.
972,
972,
970,
970.
(47.
133,
100,
34 43% Mafiile
100
242
.05
,33
45
.45
00
.00
,00
.00
,95
,70
.95
70
.83
,45
,00
SB
,45
.45
,45
.00
84
.08
.08
,95
.95
,77
.00
.00
.84
.40
S07.
907.
907.
907.
100,
100,
100.
100.
907.
907.
807,
,20
.20
,20
20
00
.00
00
,00
.20
.20
,20
907 . 2«
S07.
907,
48.
437.
437,
437.
437.
48.
48.
437,
437,
437,
437,
126,
100.
100
100
226.
20
20
20
30
,30
.30
,30
.20
.20
.30
,30
,30
.30
,00
.00
.00
.00
.80
77.47
77. SB
83.50
83.50
75.19
75,19
75.19
100.00
93.43
96.13
93.43
93.46
77.29
83.50
48.20
37.33
40,25
40.25
40.25
36.24
47.80
44.99
44.99
4S.04
45.04
14.86
75.19
100.00
99,17
93.56
907.20 80.0
907.20
907.20
907.20
100,00
100.00
100.00
100.00
907.20
907.20
907.20
907 . 20
907.20
907.20
48,20
437.30
437.30
4J7.30
437.30
48.20
64.27
583 . 07
583.07
583.07
583.07
126.00
133.33
133.33
133,33
302.40
80.0
88.0
88.0
85,0
85.0
85.0
80,0
80.0
80.0
80.0
80.0
80.0
80. 0
100,0
80.0
88,0
88.0
88. 0
88.0
100,0
100.0
100.0
100.0
100.0
100.0
101.0
100.0
100.0
100.0
77,47
77.98
83,50
83. SO
75.19
75.19
75.19
100.00
93.43
96.13
93.43
93.46
77.29
83.50
48.20
37.33
40.25
40.25
40.25
36.24
S3. 73
59.98
59,98
60.05
£0.05
14.86
100.25
133.33
132,22
124.75
A-7
-------
TABLE A-2. Listing of FOODCOOEs with HABITAT Assignments
Food Hod
Code code
26305120 101036
26105120 202233
26305160 0
27150020 0
271S0020 100802
27150030 0
27150130 0
21181040 0
27150040 0
27250250 0
27250410 0
273S3000 0
Z74S0010 0
274S0010 100412
27450010 203402
27464000 0
27464000 100414
27550110 0
28350110 0
28350120 0
21355210 0
28355210 202154
58115210 0
58148140 0
58148140 100659
58148140 200570
51148140 201317
77230510 0
26307140 0
26305180 0
27250550 0
27450080 0
27450080 101095
27450160 0
27450150 0
27450190 10011S
Ingredient Ingredient
Food Hame code Hame
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 iiewburg
Crabs in tomato-based sauce, Puerto Rican styl
e (mixture) (Salmoreja de jueyes)
Crab cake
Flounder with crab stuffing
snrlrap with crab stuffing
Gumbo with rice (New Orleans type with shellti
sh, pork, and/or poultry, tomatoes, okra, rica
Crab salad
Crab salad »/ TOFU MAYONNAISE (IHCLTOB SAYOHftl
SB)
Crab salad W/ RKAL KAYONKAISH
Qunbo, no rice (Hew Orleans type with shellfia
h, pork, and/or poultry, tomatoes, okra)
Gumbo, no rica (New Orleans type with shelltla
h, pork, and/or poultry, tcxsatoes, okra) W/ Btt
TTEK, HF8
Crab cake sandwich, on bun
Crab soup, US as to tomato-base or cream style
Crab soup, tomato-base
Crab soup, prepared with milk
Crab soup, prepared with silk H/ 1% MILK
Taco with crao meat, Puerto Rican style (Taco
de jueye)
Macaroni salad with crab awat
Macaroni salad with crab Beat W/ SOUK CREAM
Macaroni salad witb crab meat W/ FAT FREE KAYO
HNAIS1-TYPE EAUAD DRESSING (INCUIBB KRAFT FRBE
NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE Wli!
P FREE NONFAT DRESSING. . . )
Macaroni salad with crab meat W/ RKAL MAYONNKI
SB
Cassava pie stuffed with crab meat, Puerto Ric
an atyle [Hr&paaada 4e jueye e}
Crab, SQft shell, floured or breaded, fried
Crab, canned
Seafood souffle
Seafood naiad
Seafood salad W/ BBM* KAYONNAISB
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, tomato and/
or carrots, other vegetables, no dressing W/ A
LL C8&B
I1A 1
15140
1SMO
1S140
15140
15140
1S140
15140
1S140
1514.0
15140
15140
15140
IS 140
15140
15140
15140
15140
15140
15140
15140
15140
15140
15140
15140
15140
15140
15140
15140
15140
15141
15141
15141
15141
15141
15141
15141
CRAB, BUJE.CKD, MOIST HBAT
CR*B,BLDI,CKD,MOIST HBAT
CRAB, BLUB, CKD, HOIST BBAT
CRAB, BtOB, CKD, MOIST HBAT
CBAB.BUJI, CKD, MOIST HBAT
CRAB,Bl,OB,CKD,MOIST HIAT
CRAB, BLUE, CKD.HOIST HBAT
CRAB, BLOB, CKB, HOIST BBAT
CR*B,BLUB,CKD, HOIST HIAT
CRAB, BUIB, CKD.HOIST HBAT
CRAB, BLUE, CK0.MOIST HEAT
CRAB, BUM, CKD, MOIST BEAT
CRAB, BUII, CKD, MOIST HBAT
CMB.BMJl, CKD, HOIST HBAT
OMB, SU1S, CKD, MOIST HBAT
CRAB, BLUB, CKD, HOIST HIAT
CRAB, BIBB, CKD, HOIST HIAT
CRAB, BLUE, CKD, MOIST HBAT
CJLAB.BUm.CKD, MOIST BBAT
CRAB, BUIB, CKD.HOIST HBAT
CRAB, BLOB, CKD, MOIST HBAT
CRAB, BLUE, CKD, HOIST HEAT
CRAB. BLUB, CKD, HOIST HBAT
CMB, BUIB, CKD, MOIST HBAT
CRAB, BLUE, CKD, MOIST BEAT
CRAB, BLUB, CKO.MOIST HIAT
CRAB, BLUE, CKD. MOT ST MEAT
CRAB, BIAS, CKD, HOIST HBAT
Heed yield for 1 crab after cooking i need 12 crabs
CRAB, BWJE, CUD
CRAB, BLOB, CND
CRAB, BUIB, CUD
CRAB. BLUB, OTO
CRAB, BLOB, CUD
CMS, BUIB, CUD
CMB, BLUB, CND
% of Unprocessed t of
Recipe Fish Prepared Fish unprocessed
Weight Weight Fish Weight * Fish
(grams) (grams) in Recipe (grams) Yield in Recipe
Marine --— •
225.50
241.80
100.84
863. 38
9*3.91
790.38
929.se
328.63
SSI. 80
1,445.40
1.808.9!)
3,864.13
357 . OS
351.30
353.30
3,549.33
3,550.01
1,044.90
1,217.10
2,050.85
1,698.05
1,698.05
1, 656.61
7S1.63
149.75
7S9.50
746.00
1,796.13
1,245.20
100.00
599.32
529.77
530.77
100.00
100.00
100.00
226. SO
226.80
100,00
453. SO
453.60
453. CO
113.40
227,00
453. CO
226. BO
741.20
67.50
226.10
226.10
226.10
S7.SO
67,50
453.60
270.00
153.60
453. (0
453.60
453,60
101. 25
101.25
101.25
101.25
226.80
845.20
100.00
44. 9S
100.00
100.00
15.00
15.00
15.00
99,
S3.
99:
47.
47,
57.
12.
63
82.
IS,
40,
1.
63,
€3.
64.
1,
1.
43.
22.
22.
26.
16.
27,
13.
13.
13,
11.
12.
St.
100,
7.
IS.
IS,
15,
15,
15,
.34
.BO
,17
.08
.06
,39
,20
.87
.20
69
,98
,75
.52
30
,19
.90
90
.41
18
,12
.71
71
38
,47
.50
,33
.57
63
.88
00
.50
.88
,84
.00
,00
,00
-•" — —- \\;U(|VI.IIUSKI
302.40 100.
302.40
133.33
604.80
604.80
604.80
151.20
302.67
604.80
302.40
988.27
90.00
302.40
302.40
302.40
90.00
90.00
604.10
360.00
604.80
604.80
604.60
604.80
135.00
135.00
135.00
135.00
302.40
1,126.93
133.33
59.94
133.33
133.33
20.00
20.00
20.00
100.
100.
95,
ss.
90.
80.
89
BO,
80,
89
77,
11 •
,0
.0
.0
.0
.0
,4
,0
.4
,0
,0
.0
.1
100.0
100,
100.
75.
75,
92
90,
90,
90.
90.
as.
too.
100,
100.
100,
49.
83,
100,
94,
108,
100,
100.
100,
100
.0
.0
,0
,0
.5
.0
.0
.0
,0
,0
.0
,0
.0
,0
,4
.5
,0
,0
.0
.0
.0
.0
.0
132.46
125.06
132.22
62.78
«2.7*
76.52
16.27
91.82
109.60
20.92
54.63
2.33
84.69
84.40
85.59
2,54
2.54
S7.8I
29.58
29.49
35.62
35.62
36,51
17.9*
18.01
17.77
18.10
16.84
90.50
133.33
10.00
25.17
25.12
20.00
20.00
20,00
A-8
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient
Food Name Code
27450190 100116
27450200 0
27450210 0
591015-10 0
58134310 0
75414020 201920
75414020 202767
5B408010 100177
26309140 0
26309160 0
26111110 0
26111130 0
26111140 0
26111140 100455
26111140 101109
26111140 101127
26111160 0
27451010 0
26111120 0
26111120 101027
26111120 201441
26111120 201442
26113110 0
26113160 0
26113190 0
Seafood garden salad with seafood, tomato and/ 15141
LL CRAB
Seafood garden ealad with seafood, eggs, veget
ables excluding tomato and carrots, no dressin
g
Seafood garden salad with seafood, eggs, tomat
o and/or carrots, other vegetables, no dressin
g
Taco or tostada with fish, lettuce, tomato, sa
Isa
Stuffed shells, with fish and/or shellfish, wi
th tomato sauce
Mushrooms, stuffed H/ CRABMEAT AND W/ BUTTER,
NFS
Mushrooms, stuffed W/ CRABMEAT
15141
15141
15141
15141
26305110
26305110
Won ton soup W/ SHRIMP AND CRAB MEAT 26305160
Crayfish, floured or breaded, fried 15145
Crayfish, boiled or steamed
Croaker, cooked, NS as to cooking method
Croaker, breaded or battered, baked
Croaker, floured or breaded, fried
Croaker, floured or breaded, fried W/ VEGKTABL
B OIL, NFS (INCLUDE OIL, NFS)
Croaker, floured or breaded, fried H/ SOYBEAN
OIL (INCLUDE WESSON OIL, NFS...)
Croaker, floured or breaded, fried W/ PEANUT 0
IL
Croaker, steamed or poached
Fish a la Creole, Puerto Rican style (Pescado
frito con mo jo)
Croaker, baked or broiled
Croaker, baked or broiled H/ CORN OIL (INCLUDE
MAZOLA CORN OIL,- MAZOLA OIL, NFS; WESSON CORN
OIL...) . .
Croaker, baked or broiled H/ VEGETABLE OIL, NF
S (INCLUDE OIL, NFS)
15146
15020
15020
15020
15020
15020
15020
15020
15020
15020
15020
15020
Croaker, baked or broiled W/ OLIVE OIL xau^u
- - • - SPECIES Eel (33) •••-
Eel, cooked, NS as to cooking method 15025
Eel, steamed or poached
Eel, smoked
15025
15025
Recipe
Ingredient Weight
name (grams)
% of Unprocessed
Fish Prepared Fish
weight Fish Weight
(grams) in Recipe (grains)
CRAB, BLUE, CND 100.00
CRAB, BLUE, CHD
CRAB, BLUE, CND
CRAB, BLUE, CND
CRAB, BLUE, CND 1,
CRAB, COOKED, NS AS TO COOKING METHOD
CRAB, COOKED, NS AS TO COOKING METHOD
CRAB, HARD SHELL, STEAMED 3,
CRAYFISH, MXD SP, WILD, RAW
CRAYFISH, MXD SP, WILD, CKD, MOIST HEAT
1 Ib raw, dressed croaker ylds 2£8g after ckg w/add
CROAKER, ATLANTIC, RAW 1,
CROAKER , ATLANTIC , RAW
CROAKER , ATLANTIC, RAW
CROAKER , ATLANTIC , RAW
CROAKER, ATLANTIC, RAW
CROAKER, ATLANTIC, RAW
CROAKER, ATLANTIC, RAW 3,
Need 2 Ibs raw croaker in recipe ;42%ref use factor.
Need 2 Ibs raw croaker in recipe;42trefuse factor.
Need 2 Ibs raw croaker in recipe ;42%ref use factor.
BEL, MXD SP.RAW
EEL, MXD SP.RAH
EEL, MXD SP.RAW
100.00
110.00
76.99
547.61
828.85
628.50
697.15
901.40
100.84
715.25
171.58
705.45
705.45
705.45
705.45
100.00
798.90
590.90
589.95
589. 95
589 • 70
972.70
100.00
100.00
15.00
15.00
15.00
15.00
135.00
35.00
35.00
235.00
6B0.40
100.00
536.00
907.20
S26.20
526.20
526.20
526.20
100.00
1,814.40
526.20
526.20
526.20
5 26 . 20
907.20
100.00
100.00
15.00
15.00
13.64
19.48
8.72
4.22
4.22
6.36
75.48
99.17
74.94
77.43
74.59
74.59
74.59
74.59
100.00
47.76
89.05
89.19
89.19
89 . 23
93.27
100.00
100.00
i of
Unprocessed
t Fish
Yield in Recipe
- ----- (continued)
20.00 100.0
20
20.
20,
180.
46.
46.
297.
680.
133.
536.
907.
526.
526.
526.
526.
100.
1,814
526,
526
526
907
.00
.00
,00
00
67
.67
47
.40
,33
00
.20
.20
20
20
.20
.00
.40
.20
.20
.20
> 20
.20
100.00
100,
.00
100
100
100
100.
65,
65,
100.
88
100
76
80
76,
76
76,
76
79
75
67
67
67
67
85
.0
.0
.0
,0
.0
.0
.0
.0
.0
.8
.0
.8
.8
,8
.8
.0
.2
.1
.1
.1
.0
79.0
63
.7
20.00
20.00
18.18
25.98
11.63
5.63
5.63
8.05
7S.48
132.22
74.94
77.43
74.59
74.59
74.59
74.59
100.00
47.76
89.05
89.19
89.19
89 . 23
93.27
100 . 00
100.00
A-9
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
food Mod
Code code
26100210 0
26100220 0
26100230 0
28150610 0
281506SO 0
28152010 0
28152030 0
58149210 0
27150210 0
28310330 0
72308000 0
Ingredient
food Name Code
Fish stick, patty, or fillet, NS as to type, c
ooked, US as to cooking method
Fish stick, patty, or fillet, MS as to type, b
aked or broiled
Fish stick, patty, or fillet, NS as to type, b
readed or battered, baked
Fish, batter-dipped or Eish cake, with vegetab
le, potatoes (frozen meal)
Fish, breaded, or fish sticks, with pasta, veg
etable and dessert {frozen meal)
Seafood platter with fish cake, fish fillet, s
callops, shrimp, potatoes (frozen meal)
Seafood newburg with rice, vegetable (frozen m
eal)
Somen salad
Fish sauce (bagoongl
Beef and rice noodle soup, Oriental style (Vie
tnamese Pho Bo)
Dark-green leafy vegetable soup with meat, Ori
/7BI _~ _
15027
15027
15027
26100150
26100230
27250050
27250500
27250500
6179S
6179S
6179S
ental style
26100100 0
26100130 0
26100140 0
26100140 100258
26100140 100854
26100150 0
27150050 0
27150310 0
27150310 100997
271S0310 101137
27150310 203262
27150310 203761
27450700 0
27450710 0
27460100 0
27550000 0
27550000 100254
27550000 100769
Fish, NS as to type, raw 15028
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 of breaded, fried
H/ 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) H/ CANO
LA OIL
Fish with tomato-based sauce (mixture) w/0 FAT
Fish with tomato-based sauce (mixture) W/ VEOE
TABLE OIL, NFS (INCLUDE OIL, NFS)
Fish and vegetables (including carrots, brocco
11, 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 «/ TARTAR s
AUCB
Fish sandwich, on bun, with spread REMOVED SPR
15028
15028
15028
15028
15028
15028
15028
15028
1502B
15028
15028
15028
15028
15028
15028
15028
15028
Ingredient
Name
- - - HABITAT* Unknown •* ~
FISH PORTIONS £ STK. FRZ.HEHTD
FISH PORTIONS fc STK,FRZ,REHTD
FISH PORTIONS & STK,FRZ,REHTD
FISH, NS AS TO TYPE, BATTERED, FRIED
FISH STICK/FILLET, NS TYPE, BRBADED/BATTERED ,
FISH CAKE OR PATTY, NS AS TO FISH
KAHABOKO (JAPANESE FISH CAKE)
KAMABOKO (JAPANESE FISH CAKE)
SAUCS,PISH,RTS
SAUCE, FISH, RTS
SAUCB,PISH,RTS
FLATFISH, RAW
FLATFISH, RAH
FLATFISH, RAN
FLATFISH, RAW
FLATFISH, RAW
FLATFISH, RAW
FLATFISH, RAN
FLATFISH, RAH
FLATFISH, RAH
FLATFISH, RAH
FLATFISH, RAH
FLATFISH. RAW
FLATFISH, RAW
FLATFISH, RAW
FLATFISH, RAH
FLATFISH, RAH
FLATFISH, RAH
FLATFISH, RAH
% of Unprocessed
Recipe Fish Prepared Fish
weight Weight Fish Weight
(grams) (grams) in Recipe (grams)
100.00
100.00
100.00
224.80
BAKE 100.00
240.00
296.68
422.05
100.00
5,455.88
1,319.63
100.00
1,171.58
1,086.45
1,086.45
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
100.00
100.00
100.00
121.40
18.20
76.20
35.64
70.00
7.50
6.72
2.52
15.30
138.80
138.80
138.80
138.80
15.30
453.60
453.60
453.60
453.60
453.60
•453.60
907.20
907,20
680.40
57.60
57.60
57.60
100.00
100.00
100.00
54.00
18.20
31. 7S
12.01
16.59
7.50
0.12
0.19
IS. 30
11.85
12.78
12.78
12.78
11.50
51.27
65.31
65.30
65.36
66.67
65.36
56.54
S6.01
35.34
38.76
38.76
43.11
133
.33
133.33
133
137
24
76
35.
70
7
6
2.
15
138.
138,
138
138
IS.
453
453.
453.
453.
453.
4S3,
907
.33
.95
.27
.20
.64
.00
.50
.72
.52
.30
.80
.80
.80
.80
.30
.60
.60
.60
.60
,60
.60
.20
907.20
680
57.
57.
57
.40
.60
.60
.60
% of
Unprocessed
1 Fish
yield in Recipe
100
.0
100.0
100.
100.
100.
100.
100.
100.
100.
71.
100.
100.
80.
88.
88.
88.
88.
96.
80.
80.
80.
80.
80.
90.
90.
100.
94.
94.
94.
.0
.0
.0
.0
0
0
.0
,9
0
,0
0
.0
,0
.0
.0
.0
.0
.0
0
0
0
.0
.0
.0
,5
,5
.5
133.33
133.33
133.33
61.37
24.27
31.75
12.01
16.59
7.50
0.12
0.19
15.30
11.85
12.78
12.78
12.78
11.50
51.27
65.31
65.30
65.36
66. 61
65.36
56.54
56.01
35.34
38.76
38.76
43.11
A-10
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient
Food Name Code
Ingredient
Name
EAD
58151130 0
26100110 0
26100120 0
26100120 200264
26100120 200968
26100120 200986
Sushi, with vegetables and fish
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.
15028
15029
15029
15029
15029
15029
FLATFISH,
FLATFISH
FLATFISH
FLATFISH
Flatfish,
Flatfish,
...)
26115000 0
26115110 0
26115120 0
26115120 100464
26115120 200314
26115120 200995
26115120 201280
26115120 201381
26115130 0
26115130 100680
26115130 101015
26115130 202708
26115140 0
26115140 100244
26115140 100459
26115140 100824
26115140 100907
26115140 101072
26115150 0
26115150 201594
26115160 0
26115190 0
27250250 0
28150220 0
28150370 0
Flounder, raw 15028
Flounder, cooked, NS as to cooking method
Flounder, baked or broiled
Flounder, baked or broiled H/o FAT OR W/ NONST
ICK SPRAY (INCLUDE PAH...)
Flounder, baked or broiled H/ CORN OIL
Flounder, baked or broiled H/ VEGETABLE OIL, N
FS (INCLUDE OIL, NFS)
Flounder, baked or broiled H/ OLIVE OIL
Flounder, baked or broiled H/ BUTTER, NFS
Flounder, breaded or battered, baked
Flounder, breaded or battered, baked H/ OLIVE
OIL
Flounder, breaded or battered, baked H/ VEGETA
BLE OIL, NFS (INCLUDE OIL, NFS)
Flounder, breaded or battered, baked H/o FAT 0
R W/ NONSTICK SPRAY (INCLUDE PAN...)
Flounder, floured or breaded, fried
Flounder, floured or breaded, fried H/ CORN 01
L (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)
Flounder, floured or breaded, fried H/ OLIVE 0
IL
Flounder, floured or breaded, fried H/ VEGETAB
LE OIL, NFS (INCLUDE OIL, NFS)
Flounder, floured or breaded, fried W/ SOYBEAN
OIL
Flounder, floured or breaded, fried H/ BACON G
REASE
Flounder, battered, fried
Flounder, battered, fried H/ 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)
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
15028
26115160
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLATFISH,
FLOUNDER,
% of Unprocessed
Recipe Fish Prepared Fish
Height Height Fish Height
(grams) (grams) in Recipe (grams)
HABITAT™89 .62% Estuarine , 10 .38% Marine --_----.-- — _-.
RAH
(FLOUNDER & SOLE SP),CKD,DRY HEAT
(FLOUNDER & SOLE SP),CKD,DRY HEAT
(FLOUNDER & SOLE SP),CKD,DRY HEAT
cooked, dry heat
cooked, dry heat
RAH
RAH
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAW
RAH
RAW
RAH
RAH
RAW
RAH
RAH
RAH
RAH
RAH
RAW
RAH
STEAMED OR POACHED
2,394.40
100.84
972.08
972.08
970.95
970.95
100.00
971.90
971.90
943.70
970.95
970.95
970.70
972.08
1,171.58
1.167.45
1,168.20
1,086.45
1,086.45
1,086.45
1,086.45
1,086.45
1,086.45
1,086.45
133.00
133.00
100.00
100.50
1,445.40
326.21
279.48
302.55
15.30
138.80
138.80
138.80
138.80
100.00
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
907.20
907.20
907.20
100.00
100.00
100.00
100.00
907.20
113.40
85.20
12.64
15.17
14.28
14.28
14.30
14.30
100.00
93.34
93.34
96.13
93.43
93.43
93.46
93.33
77.43
77.71
77.66
83.50
83.50
83.50
83.50
83.50
83.50
83.50
75.19
75.19
100.00
99.50
62.76
34.76
30.49
* of
Unprocessed
% Fish
Yield in Recipe
. _ — (continued) --- — - — -
302.55
20.40
185.07
185.07
185.07
185.07
100.00
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
907.20
907.20
907.20
100.00
100.00
100.00
100.00
907.20
113.40
107.85
90
100
100
100
100
100
100
80,
80.
80,
80
80,
80
80
80.
80
80,
80.
88.
88.
88.
88.
.0
.0
.0
.0
.0
.0
.0
,0
.0
.0
.0
.0
.0
.0
.0
.0
,0
.0
.0
0
.0
.0
88.0
88.
88.
88.
80
41
80
100
100
,0
.0
.0
.0
.4
.0
.0
.0
12.64
20.23
19.04
19.04
19.06
19.06
100.00
93.34
93.34
96.13
93.43
93.43
93.46
93.33
77.43
77.71
77.66
83.50
83.50
83.50
83.50
83.50
83.50
83.50
75.19
75.19
100.00
99.50
62.76
34.76
38.59
A-11
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient
Food Name Code
26117110 0
26117120 0
26117120 100291
26117120 100596
26117120 201554
26117120 201747
26117120 202548
26117120 203383
26117130 0
26117130 202751
26117130 203691
26117140 0
26117140 100866
26117150 0
26117150 201691
26117160 0
28150210 0
26117190 0
27550100 0
26100160 0
27350110 0
58151100 0
28150230 0
26119120 0
26119120 200993
26119120 201099
26119120 202972
26119120 203215
26119100 0
26119140 0
26139170 0
26119110 0
26119160 0
26119180 0
26119170 0
Haddock, cooked, NS as to cooking method 15033
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 H/O FAT OR H/ NONSTI
CK SPRAY (INCLUDE PAM...)
Haddock, baked or broiled H/ VEGETABLE OIL, NF
S (INCLUDE OIL, NFS)
Haddock, baked or broiled W/ BUTTER, NFS
Haddock, baked or broiled H/ CORN OIL (INCLUDE
MAZOLA CORN OIL; MAZOLA OIL, NFS...)
Haddock, baked or broiled H/ MARGARINE-LIKE SP
READ, LIQUID, SALTED (INCLUDE PARKAY SQUEEZE S
PREAD...I
Haddock, breaded or battered, baked
Haddock, breaded or battered, baked H/o FAT
Haddock, breaded or battered, baked H/ BUTTER,
NFS
Haddock, floured or breaded, fried
Haddock, floured or breaded, fried H/ VEGETABL
E OIL, NFS (INCLUDE OIL, NFS)
Haddock, battered, fried
Haddock, battered, fried H/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Haddock, steamed or poached
Haddock with chopped spinach (diet frozen meal
Haddock , smoked
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
15033
15035
Fish sandwich, on bun, with cheese and spread 26117140
---- ------------ --- - _-- SPECIES»Halibut (43)
Fish, NS as to type, steamed 15036
Bouillabaisse
Sushi, NFS
15036
15036
Turbot with vegetable (diet frozen meal) 15038
Herring, baked or broiled 15039
Herring, baked or broiled W/ OLIVE OIL
Herring, baked or broiled w/ VEGETABLE OIL, NF
S (INCLUDE OIL, NFS)
Herring, baked or broiled W/O FAT
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
15039
15039
1S039
15039
15039
15039
15040
15041
15041
15041
15042
Ingredient
Name
_ _ _ HABITAT Marino
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAW
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, RAH
HADDOCK, SMOKED
HADDOCK, FLOURED OR BREADED, FRIED
~ — -•.«.--•-•---—- HABITAT»Hairine -- -•
HALIBUT, ATLAHTICSPACIFIC, RAH
HALIBUT, ATLANTICSPACIFIC, RAH
HALIBUT, ATLANTICiPACIFIC, RAW
HALIBUT, GREENLAND, RAW
1 Ib raw, dressed herring ylds 231g
1 Ib raw, dressed herring ylds 231g
1 Ib raw, dressed herring ylds 231g
1 Ib raw, dressed herring ylds 231g
1 Ib raw, dressed herring ylds 23 Ig
HERRING, ATLANTIC, RAW
HERRING, ATLANTIC, RAW
sardine
HERRING, ATLANTIC, PICKLED
HERRING, ATLANTIC, PICKLED
HERRING, ATLANTIC, PICKLED
HERRING, ATLANTIC, KIPPERED
% of Unprocessed V of
Recipe Fish Prepared Fish Unprocessed
Weight Height Fish Height % Fish
(grams) (grams) in Recipe (grams) Yield in Recipe
972
972
973
944
972
973
972
973
1,171
.95
.95
.38
.75
.00
.13
.00
.13
.58
1,086.45
1,171
1,086
1,086
133
133
100.
273,
100,
100
100
4,392,
1,345.
199.
after ckg w/add 757.
after ckg w/add 756.
after ckg w/add 756.
.58
.45
.45
.00
.00
.00
.88
.00
.00
.00
.60
.35
.00
.70
.50
.75
after ckg w/add 729.50
after ckg w/add 756.
100.
787.
100.
100.
1,137.
100.
100.
,75
,00
,05
.00
.00
20
.00
.00
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
113.40
100.00
40.00
100.00
453.60
113.40
95.00
693.00
693.00
693.00
693.00
693.00
100.00
607.80
100.00
100.00
907.20
100.00
100.00
93.24
93.24
93.20
96.03
93.33
93.23
93.33
93.23
77.43
83.50
77.43
83.50
83.50
75.19
75.19
100.00
41.41
100.00
40.00
100.00
10.33
8.43
47.74
91.46
91.61
91.58
95.00
91.58
100.00
77.23
100.00
100.00
79.77
100.00
100.00
907
907
907
907
907
907.
907,
907,
907,
907.
907.
907.
.20
.20
.20
.20
.20
.20
.20
.20
.20
.20
.20
.20
907.20
100.
100,
.00
.00
100.00
113,
111.
45,
100,
453.
113.
95.
693.
693.
693.
693.
693,
100.
607.
100,
117,
1,064.
117.
Ill
.40
.81
.45
.00
.60
,40
.00
.00
.00
.00
.00
.00
,00
.80
.00
.37
,79
.37
48
80.0
eo.o
80.0
80.0
80.0
80.0
80.0
80.0
80.0
80.0
80.0
88.0
88.0
85. 0
85.0
79.0
100.0
100.0
100.0
79.0
80.0
100.0
100.0
71.1
71.1
71.1
71.1
71.1
100.0
79.2
100.0
100.0
100.0
100.0
54.0
93.24
93.24
93.20
96.03
93.33
93.23
93.33
93.23
77.43
83.50
77.43
83.50
83.50
75.19
75.19
100.00
41.41
111.81
45.45
100.00
10.33
8.43
47.74
91.46
91.61
91.58
95.00
91.58
100.00
. 77.23
100.00
117.37
93.63
117.37
111.48
A-12
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
\
Food Mod
Code code
Ingredient
Pood Name Code
on^Toe, „ i__ /„„>
26119190 0
26139190 0
26311140 0
27350110 0
27451030 0
58155320 0
26311110 0
26311120 0
26311130 0
26311150 0
26311160 0
26311180 0
27150060 0
27150070 0
27150130 0
27250260 0
27450020 0
27450060 0
274500BO 101095
28152030 0
26355250 0
26355250 202663
28355260 0
26121100 0
26121110 0
25121120 0
26121120 100145
26121120 203649
26121120 203744
26121140 0
26121160 0
26121180 0
27250300 0
26121100 0
26121110 0
26121120 0
26121120 100145
26121120 203649
26121120 203744
26121140 0
26121100 0
26121110 0
26121120 0
26121120 100145
Herring, smoked, kippered 15042
Sardines, skinless, boneless, packed in water 15042
Lobster, floured or breaded, fried 15147
Bouillabaisse
Lobster Creole, Puerto Rlcan style (Langosta a
la criolla)
Seafood paella, Puerto Rican style (Paella a 1
a marinera)
Lobster, cooked, NS as to cooking method
Lobster, baked or broiled
Lobster, without shell, steamed or boiled
Lobster, battered. Cried
Lobster, steamed or boiled
Lobster, canned
Lobster newburg
Lobster with butter sauce (mixture)
Seafood newburg
Lobster with bread stuffing, baked
Lobster salad
Seafood salad
Seafood salad W/ REAL MAYONNAISE
Seafood newburg with rice, vegetable (frozen m
eal)
Lobster bisque
Lobster bisque W/ SKIM MILK
15147
15147
15147
15146
15146
15146
15146
15146
15148
15146
15146
15146
15148
15148
15148
15146
15148
15146
15146
Lobster gumbo 15148
Mackerel, raw 15046
Mackerel, cooked, NS as to cooking method
Mackerel, baked or broiled
Mackerel, baked or broiled W/ CORN OIL
Mackerel, baked or broiled W/ BUTTER, NFS
Mackerel, baked or broiled H/ OLIVE OIL
Mackerel, floured or breaded, fried
Mackerel, pickled
Mackerel, canned
Mackerel cake or patty
Mackerel, raw
Mackerel, cooked, NS as to cooking method
Mackerel, baked or broiled
Mackerel, baked or broiled W/ CORN OIL
Mackerel, baked or broiled H/ BUTTBR, NFS
Mackerel, baked or broiled W/ OLIVE OIL
Mackerel, floured or breaded, fried
Mackerel, raw
Mackerel, cooked, NS as to cooking method
Mackerel, baked or broiled
Mackerel, baked or broiled W/ CORN OIL
15046
15046
15046
15046
15046
15046
15046
15048
15048
15050
15050
15050
15050
15050
15050
15050
15051
15051
15051
15051
Ingredient
Name
HERRING, ATLANTIC, KIPPERED
Sardines, end
LOBSTER , NORTHERN , RAW
LOBSTER , NORTHERN , RAH
LOBSTER, NORTHERN, RAH
LOBSTER , NORTHERN, RAH
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NOHTHERN.CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
LOBSTER, NORTHERN, CKD, MOIST HEAT
MACKEREL , ATLANTIC , RAW
MACKEREL, ATLANTIC, RAH
MACKEREL, ATLANTIC, RAH
MACKEREL, ATLANTIC, RAW
MACKEREL .ATLANTIC , RAH
MACKEREL, ATLANTIC, RAW
MACKEREL, ATLANTIC, RAW
MACKEREL, ATLANTIC, RAW
MACKEREL , JACK , CMC , DRHD
MACKEREL, JACK, CND , DRHD
MACKEREL, PACIFIC4JACK.MXD SP.RAW
MACKEREL, PACIFIC&JACK.MXD SP.RAW
MACKEREL, PACIFICiJACK.HXD SP.RAW
MACKEREL, PACIFICSJACK.MXD SP.RAW
MACKEREL, PACIFICi JACK, MXD SP.RAH
MACKEREL, PACIFICSJACK,MXD SP.RAH
MACKEREL, PACIFIC&JACK, MXD SP, RAW
MACKEREL, SPANISH, RAH
MACKEREL, SPANISH, RAW
MACKEREL, SPANISH, RAW
MACKEREL, SPANISH, RAH
t of Unprocessed
Recipe Fish Prepared Fish
Weight Height Fish weight
(grams) (grains) in Recipe (grams)
% of
Unprocessed
% Fish
Yield in Recipe
100,
100
1,086.
4,392
606
1,771
100.
235.
100.
133.
100.
100.
929.
167.
.00
.00
.45
.60
.23
.00
.64
.59
.84
.00
.84
.84
.56
.56
929.58
330.
1,431.
529.
530
296.
1,429
1,433
2,106
99
972
972
971
972
971
1,086
467
100
954
99
972
972
971
972
971
1,086
99
972
972
971
.76
.50
.77
.77
.66
.23
.23
.80
.00
.53
.53
.40
.53
.15
.90
.20
.00
.65
.00
.53
.53
.40
.53 .
.15
.90
.00
.53
.53
.40
100.00
100.00
907.20
226.60
340.20
226.60
100.00
227.00
100.00
100.00
100.00
100.00
340.20
145.00
113.40
226.80
290.00
100. 00
100.00
2.97
340. 2D
340.20
226.80
33.00
302.55
302.55
302.55
302.55
302.55
302.55
453.60
100.00
453.60
33.00
302.55
302.55
302.55
302.55
302.55
302.55
33.00
302.55
302.55
302.55
100.00
100.00
83.50
5.16
42.20
12.61
99.17
96.35
99.17
75.19
99.17
99.17
36.60
77.31
12.20
66.57
20.26
16.88
18.84
1.00
23.80
23.74
10.77
33.33
31.11
31.11
31.15
31.11
31.15
27.84
97.09
100.00
47.50
33.33
31.11
31.11
31.15
31.11
31.15
27.84
33.33
31.11
31.11
31.15
111.48 100.0
133.33
907.20
226.60
340.20
226.80
133.33
302.67
133.33
133.33
133.33
133.33
453.60
193.33
151.20
302.40
386.67
133.33
133.33
3.96
453.60
453.60
302.40
33.00
302.55
302.55
302.55
302.55
302.55
302.55
453.60
133.33
604.60
33.00
302.55
302.55
302.55
302.55
302.55
302.55
33.00
302.55
302.55
302.55
100
66.
.0
.0
60.0
69
67
100.
100.
100,
66,
100,
100.
60.
100,
60,
100,
100.
100.
100,
100
90.
90.
82
100.
80.
80
80.
80.
80.
68.
80,
100.
60.
100.
80.
.5
.4
.0
.0
.0
.0
.0
.0
.0
.0
,0
.0
.0
.0
.0
.0
.0
.0
.6
.0
.0
.0
.0
.0
.0
.0
.0
.0
.1
.0
.0
80.0
80
80
80
88
100
80
80
80
.0
.0
.0
.0
.0
.0
.0
.0
111.48
133.33
63.50
5.16
42.20
12.81
132.22
126.47
132.22
100.25
132.22
132.22
46.80
103.08
16.27
91.43
27.01
25.17
25.12
1.33
31.74
31.65
14.35
33.33
31.11
31.11
31.15
31.11
31.15
27.84
97.09
133.33
63.34
33.33
31.11
31.11
31.15
31.11
31.15
27.84
33.33
31.11
31,11
31. IS
A-13
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
26121120 203649
26121120 203744
26121140 0
26121190 0
26121130 0
26121170 0
26123100 0
26123140 100501
26123160 0
26123140 0
26123140 100806
26123120 0
26123110 0
26313100 0
26313110 0
26313110 100B63
26313110 203495
26313160 0
27150330 0
27350110 0
26125100 0
26125110 0
26125120 0
26125120 201950
26125120 202334
26125120 203091
26125130 0
26125140 0
26125140 100975
26125150 0
26125160 0
26205110 0
26205160 0
26205170 0
26205190 0
t of Unprocessed
Recipe Fish Prepared Fish
Ingredient Ingredient Height Height Fish Height
Food Name Code Name (grams) (grams) in Recipe (grams)
Mackerel, baked or broiled H/ BUTTER, NFS 15051
Mackerel, baked or broiled H/ OLIVE OIL 15051
Mackerel, floured or breaded, fried 15051
Mackerel, smoked 15201
Mackerel, salted 83110
Mackerel, dried 83110
Mullet, raw 15055
Mullet, floured or breaded, fried H/ VEGETABLE 15055
OIL, NFS (INCLUDE OIL, NFS)
Mullet, steamed or poached 15055
Mullet, floured or breaded, fried 15055
Mullet, floured or breaded, fried H/ CANOLA, S 15055
OYBEAN, AND SUNFLOWER OIL
Mullet, baked or broiled 15055
Mullet, cooked, NS as to cooking method 15055
Mussels, raw 15164
Mussels, cooked, NS as to cooking method 15164
Mussels, cooked, NS as to cooking method H/ CA 15164
NOLA OIL
Mussels, cooked, NS as to cooking method H/ BU 15164
TTER, NFS
Mussels, steamed or poached 15164
Mussels with tomato-based sauce (mixture) 15164
Bouillabaisse 15164
Ocean perch, raw 15057
Ocean perch, cooked, NS as to cooking method 15057
Ocean perch, baked or broiled 15057
Ocean perch, baked or broiled H/ BUTTER, NFS 15057
Ocean perch, baked or broiled H/0 FAT OR H/ NO 15057
NSTICK SPRAY (INCLUDE PAN. ..)
Ocean perch, baked or broiled H/ OLIVE OIL 15057
Ocean perch, breaded or battered, baked • • 15057
Ocean perch, floured or breaded, fried 15057
Ocean perch, floured or breaded, fried H/ VEGE 15057
TABLE OIL, NFS (INCLUDE OIL, NFS)
Ocean perch, battered, fried 15057
Ocean perch, steamed or poached 15057
Octopus, cooked, NS as to cooking method 15166
Octopus, steamed 15166
Octopus, dried 15166
Octopue, smoked 15166
MACKEREL, SPANISH, RAH
MACKEREL, SPANISH, RAH
MACKEREL, SPANISH, RAH 1,
MACKEREL, PACIFIC &JACK.MXD SP.CKD.DRY HEAT
FISH, MACKEREL, SALTED
FISH, MACKEREL, SALTED
MULLET, STRIPED, RAH
MULLET, STRIPED, RAW
MULLET, STRIPED, RAH
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
Need gwd for 1 Ib raw ylds. .; recipe calls for 21bs
Need gwd for 1 Ib.raw ylds x;recipe calls for 2 Ib
MUSSEL, BLUE, RAH
MUSSEL, BLUE, RAH
MUSSEL, BLUE, RAH
MUSSEL, BLUE, RAH
MUSSEL, BLUE, RAH
MUSSEL, BLUE, RAH
MUSSEL, BLUE, RAH 4,
OCEAN PERCH, ATLANTIC, RAW
OCEAN PERCH, ATLANTIC, RAW
OCEAN PERCH, ATLANTIC, RAH
OCEAN PERCH, ATLANTIC, RAH
OCEAN PERCH, ATLANTIC, RAH
OCEAN PBRCH, ATLANTIC, RAH
OCEAN PERCH, ATLANTIC, RAH 1,
OCEAN PERCH, ATLANTIC, RAH 1,
OCEAN PERCH, ATLANTIC, RAH 1,
OCEAN PERCH, ATLANTIC, RAH
OCEAN PBRCH, ATLANTIC, RAH
OCTOPUS, COMMON, RAH 1,
OCTOPUS, COMMON, RAH
OCTOPUS , COMMON, RAH
OCTOPUS , COMMON, RAH
t o£
Unprocessed
1 Fish
Yield in Recipe
972.53
971.15
086.90
100.75
100.00
100.00
100.00
787.05
100.00
787.05
787.05
672.50
787.05
100.00
484.80
483.85
484.98
100.84
125.00
392.60
100.00
971.90
971.90
972.08
943.70
970.70
128.75
086.45
086.45
133.00
100.00
086.45
100.84
100.30
100.00
302
302
302
100
too
100
100
607
.55
.55
.55
.00
.00
.00
.00
.80
100.00
507
607
607
607
100
453
453
453.
100.
100,
226
100.
907
907,
907,
907,
907,
907,
907,
.80
.80
.80
.80
.00
.60
.60
.60
.00
.00
.80
.00
.20
.20
.20
.20
.20
.20
.20
907.20
100,
100.
907.
100
100.
100.
.00
.00
.20
.00
.00
.00
31.
31.
27.
99.
100.
100.
100.
77.
100.
77.
77.
90.
77.
100.
93.
93.
93.
99.
80.
5.
100.
93.
93.
93.
96.
93.
80.
83.
83.
75.
100.
83.
99.
99.
11
15
84
26
00
00
00
23
00
23
23
38
23
00
56
75
53
17
00
16
00
34
34
33
13
46
37
50
50
19
00
50
17
70
100.00
302.55 80.0
302.55
302.55
125.94
142.86
142.86
100.00
607.80
100.00
607.80
607.80
607.80
607.80
100.00
453.60
453.60
4S3.60
100.00
100.00
236.80
100.00
907.20
907.20
907.20
907.20
907.20
907.20
907.20
907.20
100.00
100.00
907.20
100,00
100.00
100.00
80
88
100
100
100
100
79
79
79
79
71
79
100
80
80
80
50
80
80
100
80
80
80
80
80
80
88
88
88
80
85
SO
26
58
.0
.0
.0
.0
.0
.0
.2
.0
.2
.2
.1
.2
.0
.9
.9
.9
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.3
.7
31.11
31.15
27.84
125.01
142,86
142.86
100.00
77.23
100.00
77.23
77.23
90.33
77.23
100.00
93.56
93.75
93.53
99.17
80.00
5.16
100.00
93.34
93.34
93.33
96.13
93.46
80.37
83.50
83.50
75.19
100.00
83,51)
99.17
99.70
100.00
A-14
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient
Food Name Code
27451060 0
26205180 0
26315100 0
26315110 0
26315120 0
26315130 0
26315140 0
26315150 0
26315190 0
27250220 0
27350200 0
27363000 0
27450250 0
27464000 0
27464000 100414
28355310 0
28355310 100152
28355310 201647
28355310 202979
58128210 0
26315180 0
27150200 0
3210S020 100663
26127140 0
26127140 100350
26127140 100829
26127140 100892
26127140 100971
26127110 0
26127120 0
26127120 200860
26127120 201707
26127120 203094
26127120 203332
26127120 203610
Octopus salad, Puerto Rican style (Ensalada de 15166
pulpo)
Octopus, dried, boiled 15230
-- - - -- SPECIES— Ovster (59)
Oysters, raw 15167
Oysters, cooked, US as to cooking method
Oysters, baked or broiled
Oysters, steamed
Oysters, floured or breaded, fried
Oysters, battered, fried
Oysters, smoked
Oyster fritter
Oyster pie
Gumbo with rice (New Orleans type with shellfi
sh, pork, and/or poultry, tomatoes, okra, rice
Oysters Rockefeller
Gumbo, no rice (New Orleans type with shellfis
h, pork, and/or poultry, tomatoes, okra)
Gumbo, no rice (Mew Orleans type with shellfis
h, pork, and/or poultry, tomatoes, okra) H/ BU
TTER, NFS
Oyster stew
Oyster Stew H/ SKIM MILK
Oyster stew W/ WHOLE MILK
Oyster Stew H/ WHOLE MILK AND H/ MARGARINE, NF
S
Dressing with oysters
Oysters , canned
Oyster sauce (white sauce-based)
Egg omelet or scrambled egg, with fish W/ OYST
ERS
--- --_ -_ __---_ ------ __ _- SpECIES^PBrch
Perch, floured or breaded, fried
Perch, floured or breaded, fried W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS)
Perch, floured or breaded, fried H/ CORN OIL (
INCLUDE MAZOLA OIL, NFS; MAZOLA CORN OIL)
Perch, floured or breaded, fried H/ OLIVE OIL
Perch, floured or breaded, fried H/ CANOLA OIL
Perch, cooked, NS as to cooking method
Perch, baked or broiled
Perch, baked or broiled H/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Perch, baked or broiled H/ CORN OIL (INCLUDE M
AZOLA CORN OIL; MAZOLA OIL, NFS)
Perch, baked or broiled H/ OLIVE OIL
Perch, baked or broiled W/O FAT
Perch, baked or broiled H/ BUTTER, NFS
15167
15167
15167
15167
15167
15167
15167
15167
15167
15167
15167
15167
15167
15167
15167
15167
15167
15170
15170
26315120
% of Unprocessed
Recipe Fish Prepared Fish
Ingredient Height Height Fish Height
Name (grams) (grams) in Recipe (grams)
---------- — ---- HABITAT«Marine —
OCTOPUS, COMMON, RAH
OCTOPUS, COMMON, CKD, MOIST HEAT
OYSTER, EASTERN, HILD, RAH
OYSTER , EASTERN , WILD , RAH
OYSTER, EASTERN, HILD, RAW
OYSTER , EASTERN , WILD , RAW
OYSTER, EASTERN, WILD, RAW 1,
OYSTER, EASTERN, WILD, RAW
OYSTER, EASTERN, WILD, RAH
OYSTER, EASTERN, HILD, RAH
OYSTER, EASTERN, WILD, RAW
OYSTER, EASTERN, HILD, RAW 3,
OYSTER, EASTERN, WILD, RAH
OYSTER, EASTERN, HILD, RAH 3,
OYSTER, EASTERN, WILD, RAW 3,
OYSTER, EASTERN, HILD, RAH 1,
OYSTER, EASTERN, HILD, RAH 1,
OYSTER, EASTERN, HILD, RAW 1,
OYSTER, EASTERN, WILD, RAW 1,
OYSTER, EASTERN, HILD, RAH
OYSTER, EASTERN, CUD
OYSTER, EASTERN, CND
OYSTERS, BAKED OR BROILED (INCLUDE SAUTEED)
516.30
100.30
100.00
589.20
242.40
100.84
086.45
902.90
100.84
783.90
830.84
864.33
786.68
548.33
550.01
538.01
542.01
538.01
538.51
969.73
100.00
501.80
84.58
226.80
100.00
100.00
504.00
226.80
100.00
907.20
680.40
100.00
400.00
200.00
186.00
336.00
186.00
186.00
496.00
496.00
496.00
496.00
248.00
100.00
248.00
12.00
43.93
99.70
100.00
85.54
93.56
99.17
83.50
75.36
99.17
51.03
24.07
4.81
42.71
5.24
5.24
32.25
32.17
32.25
32.24
25.57
100.00
49.42
14.19
/
-~ ~ - (
226
133
100
504
226
100
907
680
100
400
200
186
336
186
186
496
496
496
496
248
133
330
16
I of
Unprocessed
% Fish
Yield in Recipe
„__.. J _,-_.» t
c on c inu ec
.80 72,
.33
.00
.00
.80
.00
.20
.40
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.00
.33
.67
.00
100.
100.
80.
100.
80.
88.
88.
61.
»/
,3
.0
,0
.0
0
0
,0
0
.6
90.0
82.
77.
90.
75.
75.
94.
94.
94.
94.
100.
92.
100.
91.
.0
1
.0
0
,0
.0
.0
0
.0
.0
0
,0
0
43.93
132.93
100.00
85.54
93.56
99.17
83.50
75.36
99.17
51.03
24.07
4.81
42.71
5.24
5.24
32.25
32.17
32.25
32.24
25.57
133.33
65.90
18.92
15060
15060
15060
15060
15060
15060
15060
15060
15060
15060
15060
15060
Need gram wt.descr for 1 Ib raw y Ids ...; recipe cal 732.65
Need gram wt.descr for 1 Ib raw ylds. . . ; recipe cal
Need gram wt.descr for 1 Ib raw ylds ...; recipe cal
Need gram wt.descr for 1 Ib raw ylds ... ; recipe cal
Need gram wt.descr for 1 Ib raw y Ids ...; recipe cal
Need grm wt.descr. for 1 Ib raw ylds ...; recipe call
PERCH, MXD SP.RAH
PERCH, MXD SP.RAW
PERCH, MXD SP.RAH
PERCH, MXD SP.RAH
PERCH, MXD SP.RAW
PERCH, MXD SP.RAH
732.65
732.65
732.65
732.65
732.65
971.90
970.95
970.95
970.70
943.70
972.08
553.40
553.40
553.40
553.40
553.40
553.40
907.20
907.20
907.20
907.20
907.20
907.20
75.53
75.53
75.53
75.53
75.53
75.53
93.34
93-43
93.43
93.46
96.13
93.33
553
553
553
553
553
553
907
907
907
907
907
907
.40
.40
.40
.40
.40
.40
.20
.20
.20
.20
.20
.20
77.
77.
77.
77.
77.
77.
80,
80,
80.
80.
80.
60,
7
7
7
,7
,7
.7
.0
.0
.0
.0
.0
.0
75.53
75.53
75.53
75.53
75.53
75.53
93.34
93.43
93.43
93.46
96.13
93.33
A-15
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod Ingredient
Code code Food Name Code
26127130 o Perch, breaded or battered, baked 15060
26127130 100SCB Perch, breaded or battered, baked W/ VEGETABLE 15060
OIL. NFS (INCLUDE OIL, NFS)
26127130 203003 Perch, breaded or battered, baked w/0 FAT 15060
26127150 0 Perch, battered, fried 15060
26127150 100862 Perch, battered, fried W/ CANOLA OIL 15060
26127150 202977 Perch, battered, fried W/ SOYBEAN OIL (INCLUDE 15060
WESSON SOYBEAN OIL. . . )
26127160 0 Perch, steamed or poached 1S060
27350030 0 Seafood stew with potatoes and vegetables (exc 1S060
luding carrots, broccoli, and dark-green leafy
) , tomato-base sauce
27350310 0 Seafood stew with potatoes and vegetables line 15060
luding carrots, broccoli, and/or dark-green le
afy) , tomato-base sauce
26129110 o Pike, cooked, NS as to cooking method 15062
26129120 0 Pike, baked or broiled 15062
26129120 201172 Pike, baked or broiled W/ VEGETABLE OIL, NFS ( 15062
INCLUDE OIL. NFS)
26129140 0 Pike, floured or breaded, fried 15062
26129150 o Pike, battered, fried 15062
26129160 0 Pike, steamed or poached 15062
27250060 0 GeCilte fish 15062
26100240 0 Fiah stick, patty, or fillet, NS as to type, f 15065
loured or breaded, fried
26100240 101130 Fish stick, patty, or fillet, NS as to type, f 15065
loured or .breaded, fried W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
26100250 0 Fish stick, patty, or fillet, NS as to type, b 1506S
attered, fried
27250500 0 Kamaboko (Japanese fish cake) 15065
27250510 0 Fish cake (Kamaboko) tempura 15065
272S0520 0 Seafood restructured 15065
281S0050 o Fish parmesan (frozen meal) 15065
28150410 o Fish and chips with vegetable, potatoes, tomat 15065
oes (frozen meal)
26131110 0 Pompano, cooked, NS as to cooking method 15068
26131120 0 Pompano, baked or broiled 15068
26131120 202069 Pompano, baked or broiled W/ BUTTER, NFS 15068
26131120 202612 Pompano, baked or broiled VI CORN OIL (INCLUDE 15068
Ingredient
Name
Recipe
Weight
(grams)
% of Unprocessed % of
Fish Prepared Fish Unprocessed
Weight Fish Height % Fish
(grams) in Recipe (grams) yield in Recipe
PERCH, MXD SP.RAW 1,128.75
PERCH, MXD SP.RAH
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
PIKE, NORTHERN, RAW
PIKE, NORTHERN, RAW
PIKE, NORTHERN, RAW
PIKE, NORTHERN. RAW
PIKE, NORTHERN, RAW
PI KB , NORTHERN , RAW
PIKE, NORTHERN, RAW
POLLOCK, ATLANTIC, RAW
POLLOCK, ATLANTIC, RAH
POLLOCK , ATLANTIC , RAW
POLLOCK, ATLANTIC, RAW
POLLOCK, ATLANTIC, RAW
POLLOCK, ATLANTIC, RAW
POLLOCK, ATLANTIC, RAW
POLLOCK , ATLANTI C , RAW
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 .
1,127.33
1,086.45
133.00
133.00
133.00
100.00
1,389.75
1,370.35
1,086.45
971.90
970.95
1,066.45
133.00
100.00
6,161.70
1,086.45
1,086.45
133.00
148.00
752.34
148.00
1,687.93
255.80
. ., -recipe call 672.50
.; recipe calls 672.50
. ; recipe calls 672.68
., -recipe calls 671.55
907.20
907.20
907.20
100.00
100.00
100.00
100.00
113.40
113.40
907.20
907.20
907.20
907.20
100.00
100.00
2,268.00
907.20
907.20
100.00
100.00
453.60
100.00
680.40
100.00
607.80
607.80
607.80
607.80
80.37
80.47
83.50
75.19
75.19
75.19
100.00
8.16
fl.28
83.50
93.34
93.43
83.50
75.19
100.00
36.81
83.50
63.50
75.19
67.57
60.29
67.57
40.31
39.09
90.38
90.38
90.36
90.51
----- (continusd)
907.20 80.0
907.20
907.20
100.00
100.00
100.00
100.00
113.40
113.40
907.20
907.20
907.20
907.20
100.00
100.00
2,268.00
907.20
907.20
100.00
100.00
453.60
100.00
680.40
100.00
607.80
607.80
607.80
607.80
80.0
80.0
85.0
85.0
85.0
80.0
80.0
80.0
88.0
80.0
80.0
88.0
88.0
79.0
100.0
88.0
88.0
88.0
100.0
95.0
100.0
80.0
93.8
70.7
70.7
70.7
70.7
80.37
80.47
83.50
75.19
75.19
75.19
100.00
8.16
8.28
83.50
93.34
93.43
83.50
75.19
100.00
36.81
83.50
83.50
75.19
67.57
60.29
67.57
40.31
39.09
90.38
90.38
. 90.36
90.51
MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN
OIL...)
26131120 203073 Pompano, baked or broiled W/ VEGETABLE OIL, NF 15068
S (INCLUDE OIL, NFS)
Need grm wt.descr.for 1 Ib raw yldH.. ,-recipe callB 671.55 607.80 90.51
607.80 70.7
A-16
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient
Food Name Code
26131140 0
26131140 100951
26131100 0
26131150 0
26131160 0
26131190 0
27350110 0
26133120 0
26133120 10D976
26133120 200192
26133120 202615
26133120 202974
26133120 203252
26133140 0
26133140 100567
26133140 100810
26133140 101048
26133130 0
26133130 100163
26133130 200501
26133100 0
26133110 0
26133150 0
26133150 101117
26133160 0
27450750 100467
Fompano, floured or breaded, fried 15068
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
Porgy, baked or broiled
Porgy, baked or broiled H/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Porgy, baked or broiled W/ CORS OIL (INCLUDE M
AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN 0
IL)
Porgy, baked or broiled H/ OLIVE OIL
Porgy, baked or broiled W/0 FAT OR H/ NONSTICK
SPRAY (INCLUDE PAM...)
Porgy, baked or broiled H/ BUTTER, NFS
Porgy, floured or breaded, Cried
Porgy, floured or breaded, Cried »/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS)
Porgy, floured or breaded, fried V/ CANOLA, SO
YBEAN AND SUNFLOWER OIL
Porgy, floured or breaded, fried W/ SOYBEAN 01
L
Porgy, breaded or battered, baked
Porgy, breaded Or battered, baked W/ CORN OIL
Porgy, breaded or battered, baked H/ CANOLA OI
L
Porgy, raw
Porgy, cooked, NS as to cooking method
Porgy, battered, fried
Porgy, battered, fried H/ CANOLA OIL
Porgy, steamed or poached
Fish and vegetables (excluding carrots, brocco
li, and dark-green leafy (no potatoes)), soy-b
15068
15068
15068
15068
15068
15068
(ct: \
too/ - - - .
15090
15090
15090
15090
15090
15090
15090
15090
15090
15090
15090
15090
15090
15090
15090
15090
15090
15090
26133100
ased sauce (mixture) H/ PORGY (INCLUDE SNAPPER
26135140 0
26135110 0
26135120 0
26135160 0
Ray, floured or breaded, fried 15095
Ray, cooked, NS as to cooking method
Ray, baked or broiled
Ray, steamed or poached
15095
15095
15095
Ingredient
Name
k of Unprocessed 1 of
Recipe Fish Prepared Fish Unprocessed
Height Weight Fish Weight * Fish
(grants) (grams) in Recipe (gcams) Yield in Recipe
Need grm wt.descr.for 1 Ib raw ylds..
Meed grm wt.descr.for
POMPANO, FLORIDA, RAH
POMPANO , FLORIDA , RAW
POMPANO , FLOR IDA , RAH
POMPANO , FLORIDA , RAW
1 Ib raw ylds . .
POMPANO, FLORIDA, RAW
Need grm wt.descr.for 1 Ib raw ylds..
Need grm wt.descr.for
Heed grm wt.descr.for
Need grm wt.descr.for
Need grm wt.descr.for
Need grm wt.descr.for
Need grm wt.descr.for
Need grm wt.descr.for
Need grm wt.descr.for
Need grm wt.descr.for
Need grm wt.descr.for
Need grm wt.descr.for
SCUP, RAH
SCUP, RAH
SCUP, RAW
SCUP, RAH
SCUP, RAW
PORGY, RAH
1 Ib raw ylds . .
1 Ib raw ylds . .
1 Ib raw ylds . .
1 Ib raw ylds . .
1 Ib raw ylds . .
1 Ib raw ylds . .
1 Ib raw ylds . .
1 Ib raw ylds . .
1 Ib raw ylds . .
1 Ib.raw ylds..
1 Ib.raw ylds..
1 Ib.raw ylds..
; recipe calls
,- recipe calls
4
; recipe calls
,-recipe calls
; recipe calls
/recipe calls
; recipe calls
; recipe calls
; recipe calls
; recipe calls
; recipe calls
; recipe calls
; recipe calls
;recipe calls
; recipe calls
1
787.05
767.05
100.00
133.00
100.00
100.67
,392.60
590.90
589.95
589.95
589.70
562.70
591.08
705.45
705.45
705.45
705.45
790.05
787.20
787 . 20
100.00
705.45
91.00
91.00
100.00
,431.75
607.80
607.60
100.00
100.00
100.00
100.00
453.60
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526 , 20
100.00
526.20
58.00
58.00
100.00
907.20
77.23
77.23
100.00
75.19
100.00
99.33
10.33
89.05
89.19
89.19
89.23
93.51
89.02
74.59
74.59
74,59
74.59
66.60
66.64
66. 84
100.00
74.59
63.74
63.74
100.00
63.36
607.80 79.2
607.60
100.00
100.00
100.00
100.00
453.60
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526.20
526 .20
100.00
526.20
58.00
58.00
100,00
907,20
79.2
100.0
88.0
80.0
85.0
80.0
67.1
67.1
67.1
67.1
67.1
67.1
76.8
76.8
76.8
76. B
80.0
80.0
80 . 0
100.0
76.8
81.5
81.5
80.0
90.0
77.23
77. H
100.00
75.19
100.00
99.33
10.33
89.05
89.19
89.19
89.23
93. SI
89.02
74.59
74.59
74.59
74.59
66.60
66.84
66 . 84
100.00
74.59
63.74
63.74
100.00
63.36
Need gwd for 1 Ib raw yields x; recipe
Ray, raw
Ray, raw
Ray, raw
calls for 2
787.05
976.60
976.60
100,00
607.80
911.90
911.90
100.00
77.23
93.37
93.37
100.00
607.80
911.90
911.90
100.00
79.2
70.7
70.7
79.0
77.23
93.37
93.37
100.00
A-17
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
,,j^
O"'
Food Mod
Code coda
Ingredient Ingredient
Food Name Code Name
26100100 0
26100130 0
26100140 0
26100140 100854
26100150 0
26100140 100258
26100110 0
26100120 0
26100120 200264
26100120 200968
26100120 200986
_.--__-„-_-_--- _~ _ _ _ _ _ alfK^, LBa*KUClt£lt*Il 1141
Fish, NS as to type, raw 15070
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/ SOYBEAN OIL
Fish, NS as to type, battered, fried
Fish, NS as to type, floured or breaded, fried
H/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
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/ BUTTS
R, NFS
Fish, NS as to type, baked or broiled H/ VEGET
ABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, baked or broiled W/ CORN
15070
15070
15070
15070
15070
15071
15071
1S071
15071
15071
OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.
26207110 0
26209100 0
26212100 0
26100190 0
26137190 0
26137180 0
27250070 0
27250070 100531
27250070 100601
27250070 100813
27250070 100890
272S0070 101058
27450030 0
27450030 100335
27450030 100859
27450030 201395
27450030 202267
— k,rav^Do~nue \,j( -- —
Roe, shad, cooked 15072
Roe, herring 15072
Roe, sea urchin 42026
Fish, NS aa to type, smoked 15077
Salmon, smoked
Salmon, canned
Salmon cake or patty
Salmon cake or patty W/ CANOLA OIL
Salmon cake or patty H/ SUNFLOWER OIL
salmon cake or patty W/ VEGETABLE OIL, NFS (IN
CLUDB OIL, NFS)
Salmon cake or patty W/ CANOLA, SOYBEAN, AND s
UNFLOHER OIL
Salmon cake or patty H/ SOYBEAN OIL (INCLUDE H
ESSON SOYBEAN OIL . . . )
Salmon salad
Salmon salad W/O BOGS AND »/ FAT FREE MAYONNAI
SE-TYPB SALAD DRESSING (INCLUDE KRAFT FREE NON
FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR
EE NONFAT DRESSING..)
Salmon salad H/ REDUCED CALORIE CREAMY DRESSIN
G, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND
OIL
Salmon salad H/ ITALIAN DRESSING (INCLUDE OIL
AND VINBQAR)
Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE
STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...
I
15077
15080
15080
15080
15080
15080
15080
15080
15080
15080
15080
15080
15080
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
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
Rockfish, Pacific, mixed species, cooked, dry heat
ROE, MXD SP.RAW
ROE, MXD SP.RAW
SEA URCHIN, ROB
SALMON, CHINOOK, SMOKED
SALMON, CHINOOK, SMOKED
SALMON, CHUM, CND.DRND W/BONB
SALMON, CHUM, CND.DRND W/BONE
SALMON, CHUM, CND.DRND W/BONB
SALMON, CHUM, CND.DRND W/BONB
SALMON, CHUM, CND.DRND W/BONE
SALMON, CHUM, CND.DRND W/BONE
SALMON, CHUM, CND.DRND W/BONB
SALMON, CHUM, CND.DRND W/BONB
SALMON, CHUM, CND.DRND W/BONE
SALMON, CHUM, CND.DRND W/BONE
SALMON, CHUM, CND.DRND W/BONE
SALMON, CHUM, CND, DRND W/BONE
Recipe
Weight
(grams)
100.00
1,171.58
1,086.45
1,086.45
133.00
1,086.45
100.84
972.08
972.08
970.95
970.95
745.10
100.00
100.00
99.90
100.00
100.00
957.85
957.85
957.85
957.85
957.85
957.85
927.60
795.60
940.10
935.10
933.10
* of Unprocessed
Fish Prepared Fish
Weight Fish Weight
(grams) in Recipe (grams)
7.10
64.40
64.40
64.40
7.10
64.40
7.10
64.40
64.40
64.40
64.40
680.40
100.00
7.10
S.SO
5.93
5.93
5.34
5.93
7.04
6.63
6.63
6.63
6.63
91.32
100.00
100.00 100.00
74.90 74.97
100.00
5.00
453.60
453.60
453.60
453.60
453.60
453.60
33.60
33.60
33.60
33.60
33.60
100,00
5.00
47.36
47.36
47.36
47.36
47.36
47.36
3.62
4.22
3.57
3.59
3.60
7
64
64
64
7
64
9
85
85
85
85
680,
100
100
78,
105
6
604
604
604
604
604.
604,
44
44.
44
44
44
.10
.40
.40
.40
.10
.40
.47
.87
.87
.87
.87
,40
.00
.00
.84
.26
.67
.80
.80
.80
.80
.80
.80
.80
.80
.80
.80
.80
* Of
Unprocessed
% Fish
Yield in Recipe
100,
80.
88.
88.
88.
88.
100.
100,
100,
100.
100.
80.
100.
100.
100,
100.
100.
88.
88.
88.
88.
88.
88.
100.
100.
100
100
100.
,0
,0
.0
.0
.0
.0
.0
,0
,0
.0
.0
.0
.0
.0
,0
.0
.0
.0
,0
,0
.0
.0
.0
.0
.0
,0
.0
,0
7.10
5.50
5.93
5.93
5.34
5.93
9.39
8.83
8.83
8.84
8.84
91.32
100.00
100.00
78.92
105.26
6.67
63.14
63.14
63.14
63.14
63.14
63.14
4.83
5.63
4.77
4.79
4.80
A-18
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient
Food Name Code
Ingredient
Name
27450030 202962
26137100 0
26137120 0
26137120 200202
26137120 200265
26137120 201145
26137120 201437
26137120 202595
26137120 203550
26137120 203738
26137140 0
26137140 100833
26137140 100891
26137140 100932
26137150 0
26137160 0
26137170 0
32105020 0
26100180 0
26137180 0
27250080 0
27250080 202992
27251010 0
27450030 0
27450030 100335
27450030 100859
27450030 201395
27450030 202267
27450030 202962
27450310 0
28355350 0
32105020 100563
Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15080
(INCLUDE MIRACLE WHIP)
Salmon, raw
Salmon, baked or broiled
Salmon, baked or broiled W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Salmon, baked or broiled H/ BUTTER, NFS
Salmon, baked or broiled w/ OLIVE OIL
Salmon, baked or broiled W/O FAT OR H/ 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 H/ MARGARINE-LIKE SPR
EAD, 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)
Salmon, floured or breaded, fried w/ SOYBEAN 0
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 H/O FAT
Stewed salmon, Puerto Rican style (Salmon guis
ado)
Salmon salad
Salmon salad H/O EGGS AND H/ FAT FREE MAYONNAI
SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NON
FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR
EE NONFAT DRESSING. . )
Salmon salad H/ REDUCED CALORIE CREAMY DRESSIN
O, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND
OIL
Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL
AND VINEGAR)
Salmon salad H/ REDUCED CALORIE OR DIET, CROLE
STSROL-FREB MAYONNAISE (INCLUDE KRAFT LIGHT...
Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING
(INCLUDE MIRACLE WHIP)
Lomi salmon
Salmon soup, cream style
Egg omelet or scrambled egg, with fish w/ BUTT
ER, NFS
15081
15083
15083
15083
15083
15083
15083
15083
15083
15083
15083
15083
15083
15083
15083
15083
15084
15084
15084
15084
15084
15084
15084
15084
15084
15084
15084
15084
15084
15084
15084
SALMON, CHUM,
SALMON, COHO,
Need grm wt.
Need grm wt.
Need grm wt.
Need grm wt.
Need grm wt .
Need grm wt .
Need grm wt .
Need grm wt .
Need grm wt.
Need grm wt.
% of Unprocessed
Recipe Fish Prepared Fish
Weight weight Fish Weight
(grams) (grams) in Recipe (grams)
- - - HABITAT™ 0 , 06% Freshwater, 3 . 02% Estuarine* 96 . 92% Marine- - - - -
CND.DRND W/BONE 935.10 33.60 3.59
WILD, RAW
descr.for 1 Ib raw
descr.for 1 Ib raw
descr.for 1 Ib raw
descr.for 1 Ib raw
descr.for 1 Ib raw
descr.for 1 Ib raw
descr.for 1 Ib raw
descr.for 1 Ib raw
descr.for 1 Ib raw
descr.for 1 Ib raw
Need grm wt.descr.for 1 Ib raw
Need grm wt.
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
deBcr.for 1 Ib raw
RAH
RAW
RAW
yld..;recipe calls
yld..:recipe calls
yld..; recipe calls
yld ..; recipe calls
yld. . i recipe calls
yld ..,• recipe calls
yld.. /recipe calls
yld..; recipe calls
ylds. .; recipe calls
ylds . . ; recipe calls
ylds. .; recipe calls
ylds ..; recipe calls
Need gwd for 1 Tbsp;recipe calls for 1 Tbsp.
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
SALMON, PINK,
CND, W/BONE SLIQ
CND, W/BONE SLIQ
CND, W/BONE &LIQ
CND,H/BONB SLIQ
CND, W/BONE SLIQ
CND,H/BONE SLIQ
CND, W/BONE SLIQ
CND, W/BONE SLIQ
CND, W/BONE SLIQ
CND, W/BONE SLIQ
CND, W/BONE SLIQ
CND, W/BONE SLIQ
CND, W/BONE SLIQ
on-line says 1 Tb, sheet says 1
1,
1,
1,
Tb*12 gm
100.00
844.90
843.95
845.08
843.70
816.70
842.50
843.95
845.33
959.45
959.45
959.45
959.45
133.00
100.00
100.00
84.58
100.00
100 . 00
981.25
938.95
050.50
927.60
795.60
940.10
935.10
933 . 10
935.10
298.60
004.28
84.59
100.00
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
100 . 00
100.00
100.00
12.00
19.40
75.00
454.00
454 . 00
453.60
454.00
454.00
454.00
454.00
454.00
454.00
453.60
453.60
12.00
100.00
92.34
92.45
92.32
92.47
95.53
92.61
92.45
92.30
81.32
81.32
81.32
81.32
75.19
100.00
100.00
14.19
19.40
75.00
46.27
48.35
43.18
48.94
57.06
48.29
48.55
48.66
48.55
34.93
45.17
14.19
% Of
Unprocessed
% Fish
Yield in Recipe
• ~ - -- (continued)
44. BO 100.0
100.00
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
780.20
100.00
100.00
100.00
16.00
25.87
100.00
605.33
605.33
604.80
605.33
605.33
605.33
605.33
605.33
605.33
604.80
604.80
16.00
100.0
76.9
76.9
76.9
76.9
76.9
76.9
76.9
76.9
83.0
83.0
83.0
83.0
88.0
80.0
80.0
91.0
100.0
100.0
80.0
80.0
77.5
100.0
100.0
100.0
100.0
100.0
100.0
100.0
90.0
91.0
4.79
100.00
92.34
92.45
92.32
92.47
95.53
92.61
92.45
92.30
81.32
81.32
81.32
81.32
75.19
100.00
100.00
18.92
25.87
100.00
61.69
64.47
57.57
65.26
76.09
64.39
64.73
64.87
64.73
46.57
60.22
18.91
A-19
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
26100180 0
26137180 0
26137110 0
26139110 0
26139180 0
27550510 0
27150350 0
27150370 0
27250610 100389
27250830 100966
26317110 0
26317120 0
26317120 200497
26317120 200876
26317120 202359
26317130 0
26317140 0
26317140 101020
26317150 0
27250950 0
27350110 0
28150810 0
28152010 0
27150510 0
27250110 0
58304400 0
26141180 0
26141120 0
26141120 200874
26141120 200913
26141120 201674
26141120 203065
26141120 203326
Ingredient
Food Name Code
Fish, NS as to type, canned 15087
Salmon, canned 15087
Salmon, cooked, NS jf to cooking method 15247
Sardines, cooked 15088
Sardines, canned in oil 15088
Sardine sandwich, with lettuce and spread 15088
Sardines with tomato-based sauce (mixture) 15089
Sardines with mustard sauce (mixture) 15089
Tuna noodle casserole with cream or white sauc 26139180
e H/ TUNA AND SARDINES
Fish and rice with (mushroom) soup H/ SARDINES 26139190
Scallops, cooked, NS as to cooking method 15172
Scallops, baked or broiled 15172
Scallops, baked or broiled H/ VEGETABLE OIL, N 15172
FS (INCLUDE OIL, NFS)
Scallops, baked or broiled H/ BUTTER, NFS 15172
Scallops, baked or broiled H/o FAT OR H/ NONST 15172
ICK SPRAY {INCLUDE PAN...)
Scallops, steamed or boiled 15172
Scallops, floured or breaded, fried 15172
Scallops, floured or breaded, fried «/ CORN OI 15172
L
Scallops, battered, Cried 15172
Shellfish mixture and noodles, tomato-based sa 15172
uce (mixture)
Bouillabaisse 15172
Scallops with potatoes, vegetable (frozen meal 15172
Seafood platter with fish cake, £ish Cillet, s 26317140
callops, shrimp, potatoes (frozen meal)
Scallops with cheese sauce (mixture) 90240
Scallops and noodles with cheese sauce (mixtur 90240
e)
Linguini with vegetables and seafood in white 90240
wine sauce (diet frozen meal)
Sea bass, pickled (Hero en escabeche) 15091
Sea bass, baked or broiled 15091
Sea base, baked or broiled H/ BUTTER, NFS 15091
Sea bass, baked or broiled W/ CORN OIL 15091
Sea bass, baked or broiled H/ VEGETABLE OIL, N 15091
FS (INCLUDE OIL, NFS)
Sea bass , baked or broi 1 ed W/ BUTTER , STICK ( U 15091
NSALTED
Sea bass, baked or broiled H/0 FAT OR H/ NON-S 15091
Recipe
Ingredient Height
Name (grams)
SALMON.SOCKEYE, CND, DRND H/BONE 100.00
SALMON.SOCKEYE, CND, DRND H/BONE
SALMON, COHO, WILD, CKD, DRY HEAT
SARDINE, ATLANTIC, CND, OIL, DRND H/BONB
SARDINE, ATLANTIC, CND, OIL, DRND H/BONE
SARDINE, ATLANTIC, CND, OIL, DRND H/BONE 1,
SARDINE, PACIFIC, CND, TOMATO SAU.DRND H/BONE
SARDINE, PACIFIC, CND, TOMATO SAU.DRND H/BONE
SARDINES, CANNED IN OIL 1,
100.00
100.00
100.00
100.00
225.25
100.00
100.00
140.59
SARDINES, SKINLESS, BONELESS, PACKED IN HATER 854.55
SCALLOP, MXD SP.RAH 1,086.45
SCALLOP, MXD SP.RAH
SCALLOP, MXD SP.RAH
SCALLOP, MXD SP.RAH
SCALLOP, MXD SP.RAH
SCALLOP, MXD SP.RAH
SCALLOP, MXD SP.RAH 1,
SCALLOP, MXD SP.RAW 1,
SCALLOP, MXD SP.RAH
SCALLOP, MXD SP.RAH
SCALLOP. MXD SP.RAH 4,
SCALLOP, MXD SP.RAH
SCALLOPS, FLOURED OR BREADED, FRIED
Need gwd for 1 C;recipe callQ for 1 C.
SCALLOPS, STEAMED 1,
SCALLOPS, STEAMED
Need gram wt.descr. for 1 slice-, . f recipe calls for 2,
Need grm wt.desc.for 1 Ib raw ylds. .; recipe calls
Need grm wt.desc.tor 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. . i recipe calls
706.05
705.34
706.18
684.90
941.40
086.45
086.45
902.90
742.00
392.60
242.80
240.00
241.50
215.40
269.27
097.73
844.90
845.08
843.95
843.95
845 . 08
816.70
\ of Unprocessed
Fish Prepared Fish
Height Fi ah Weight
(grams) in Recipe (grams)
96 . 92% Mafine-
5.50 5
20.00
100.00
100.00
100.00
425.25
100.00
100.00
160.00
167.00
907.20
680.40
680.40
680.40
680.40
907.20
907.20
907.20
680.40
56.70
433.60
108.90
15.20
120.00
493.60
32.28
1,362.00
780.20
780.20
780.20
780.20
780 . 20
780.20
20
100
100.
100
34
100
100
14
19
83
96
96.
96.
99.
96.
83.
83.
75.
7.
10.
44.
6.
49.
37,
11.
64.
92.
92.
92.
92
.50
.00
.00
.00
.00
.71
.00
.00
.03
.54
.50
.37
.46
.35
.34
.37
,50
.50
.36
.64
.33
.85
.33
.69
.32
.99
,93
.34
.32
.45
.45
* Of
Unprocessed
t Fish
Yield in Recipe
7.33 100.0
26
133
133
133
567
133
133
213
222
907
680
680
680
680
907
907
907
680
56
4S3
108.
17,
151
574
40
1,362,
780,
760,
780
780
.67
.33
.33
.33
.00
.33
.33
.33
.67
.20
.40
.40
.40
.40
.20
.20
.20
.40
.70
.60
.90
.27
.90
.18
.86
,00
.20
.20
.20
.20
92 32 780 20
95,
.53
780
.20
100,
100.
100.
100.
100.
100.
100
90.
90.
88.
80.
80.
80.
80.
100.
88.
88.
88.
100.
80.
93.
100.
100.
90.
100.
91.
76.
76.
76,
76,
76 i
76,
.0
.0
,0
.0
,0
.0
,0
.0
.0
.0
,0
,0
0
,0
,0
0
0
,0
,0
.0
,6
,0
.0
.0
0
5
9
.9
,9
,9
.9
7.33
26.67
133.33
133.33
133.33
46.28
133.33
133.33
18.70
26.06
83.50
96.37
96.46
96.35
99.34
96.37
83.50
83.50
75.36
7.64
10.33
44.85
7.20
62.90
47.24
15.17
64.93
92.34
92.32
92.45
92.45
92 , 32
95.53
A-20
-------
TABLE A-2. Listing of FOOOCODEs with HABITAT Assignments
Food Mod
Code code
26141110 0
26141140 0
26141140 100856
26141130 0
26141140 100355
26141140 100741
26141160 0
58106900 0
58106910 0
58106920 0
27450130 0
27450130 100551
27450130 202453
27450130 203191
27550000 100344
58111200 0
58148140 203037
58148550 203165
58148550 203165
Ingredient Ingredient
Pood Name Code Name
___ ____ ...... -_-.. . SPHCIBS=Sea HI
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/ VBGETAB
LE OIL, NFS (INCLUDE OIL, NFS)
Sea bass, breaded or battered, baked
OIL
Sea bass, floured or breaded, fried H/ CANOLA
OIL
LS6 (82)
15091 Need grm
15091 Need gwd
15091 Need gwd
15091 SEA BASS,
15091 SEA BASS,
15091 SEA BASS,
Sea bass, steamed or poached 15091 SEA BASS,
% of Unprocessed
Recipe Fish Prepared Fish
Weight Weight Fish Weight
(grams) (grams) in Recipe (grams)
wt.descr.ror 1 Ib . raw ylds ...
Cor 1 Ib raw ylds . .
Cor 1 Ib raw ylds . .
MXD SP.RAW
MXD SP, RAW
MXD SP.RAW
; recipe call 844.90
,-recipe calls for 2
;recipe ca
ills Cor 2
MXD SP.RAW
Pizza with seafood, NS as to type of crust 15138 CRAB, ALASKA KING, IMITN, FROM SURIMI
Pizza with seafood, thin crust
Pizza with seafood, thick crust
Crab salad made with imitation crab
Crab salad made with imitation crab W/ REAL MA
YOHNAISE
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
DRIB OR DIET MAYONNAISE
Fish sandwich, on bun, with spread H/ RESTRUCT
URED SEAFOOD
Puffs, fried, crab meat and cream cheese fill«
d
Macaroni salad with crab meat W/ IMITATION CRA
8
Pasta salad with meat (macaroni or noodles, ve
ge tables, meat, dressing) W/ RESTRUCTURED SEAF
OOD (INCLUDE IMITATION CRAB MEAT) AND W/ LOW C
ALORIE OR DIET MAYONNAISE (INCLUDE LOWPAT MAYO
NNAISE)
Pasta salad with meat (macaroni or noodles, ve
ge tables, meat, dressing) W/ RESTRUCTURED SEAF
OOD (INCLUDE IMITATION CRAB MEAT) AND W/ LOW C
ALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYO
NNMSE)
SPBrTRSvShad
15138 CRAB, ALASKA KING, IMITN, FROM
15138 CRAB, ALASKA KING, IMITN, FROM
27250520 SEAFOOD,
27250520 SEAFOOD,
27250520 SEAFOOD,
27250520 SEAFOOD,
27250520 SEAFOOD,
27250520 SEAFOOD,
27250520 SEAFOOD,
27250520 SEAFOOD,
27250520 SEAFOOD,
RESTRUCTURED (INCL
RESTRUCTURED (INCL
RESTRUCTURED (INCL
RESTRUCTURED (INCL
RESTRUCTURED (INCL
RESTRUCTURED (INCL
RESTRUCTURED (INCL
RESTRUCTURED (INCL
RESTRUCTURED {INCL
SURIMI
SURIMI
IMITATION
IMITATION
IMITATION
IMITATION
IMITATION
IMITATION
IMITATION
IMITATION
IMITATION
CRABMEAT)
CRABMEAT)
CRABMEAT)
CRABMEAT)
CRABMEAT)
CRABMEAT)
CRABMEAT)
CRABMEAT)
CRABMEAT)
Ib 959.45
Ib 959.45
1,128.75
959 . 45
959.45
100.00
581.88
581.88
915 . 63
357.05
353.30
362.30
360.80
148.60
892.90
744.86
959.03
959.03
780.20
780.20
780.20
907.20
780 . 20
780.20
100.00
49.61
49.61
49.61
226.80
226.80
226.80
226.80
57.60
163.80
94.50
83.58
63.00
92.34
81.32
81.32
80.37
81 . 32
81.32
100.00
8.53
8.53
5.42
63.52
64.19
62.60
62.86
38.76
18.34
12.69
8.72
6.57
* Of
Unprocessed
V Fish
Yield in Recipe
780.20 76.9
780.20
780.20
907.20
780 . 20
780.20
100.00
49.61
49.61
49.61
226.80
226.80
226.80
226.80
57.60
163.80
94.50
83.58
63.00
83.0
83.0
80.0
83 . 0
83.0
80.0
75.0
75.0
75.0
100.0
100.0
100.0
100.0
94.5
76.0
100.0
100.0
100.0
92.34
81.32
81.32
80.37
81.32
81.32
100.00
8.53
8.53
5.42
63.52
64.19
62.60
62.86
38.76
18.34
12.69
8.72
6.57
(841 - HABITAT»Estuarine -
27350040 0
26143110 0
26143120 0
26143160 0
Shad Creole, with rice
15094 SHAD, AMERICAN, RAW
SPBCIES.Shark (65) --- HABITAT.Marine
1,971.54 907.20 46.01
907.20 88.9
Shark, cooked, NS as to cooking method 15095 SHARK,MXD SP.RAW
Shark, baked or broiled 15095 SHARK,MXD SP.RAW
Shark, steamed or poached 15095 SHARK,MXD SP.RAW
971.90
971.90
100.00
907.20 93.34
907.20 93.34
100.00 100.00
46.01
907.20 80.0 93.34
907.20 80.0 93.34
100.00 79.0 100.00
A-21
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food
Code
Mod
code
Ingredient Ingredient
Food Name Code Name
27250450
27363000
27464000
27464000
26319110
26319120
26319120
26319120
26319120
26319120
26319120
26319120
26319120
26319130
26319140
26319140
26319140
""•" 26319140
-J)
,_ 26319140
— ft*
27150410
27151050
27250410
27350020
27350110
27360090
27420200
27450410
27450410
27450410
27450410
0
0
0
100414
0
0
100113
100155
200498
200875
202678
202863
203272
0
0
100180
100708
201330
203183
0
0
0
0
0
0
0
0
100694
100865
203621
Shrimp toast, cried 15149
Gumbo with rice (New Orleans type with shellfi
sh, pork, and/or poultry, tomatoes, okra, rice
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) H/ BU
TTER, NFS
Shrimp, cooked, US as to cooking method
Shrimp, baked or broiled
Shrimp, baked or broiled H/ CORN OIL
Shrimp, baked or broiled H/ PEANUT OIL
Shrimp, baked or broiled H/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Shrimp, baked or broiled H/ BUTTER, NFS
Shrimp, baked or broiled H/ SESAME OIL
Shrimp, baked or broiled H/0 FAT OR H/ NONSTIC
K SPRAY (INCLUDE PAM...)
Shrimp, baked or broiled W/ OLIVE OIL
Shrimp, steamed or boiled
Shrimp, floured, breaded, or battered, fried
Shrimp, floured, breaded, or battered, tried H
/ CANOLA OIL
Shrimp, floured, breaded, or battered, fried H
/ CORN OIL
Shrimp, floured, breaded, or battered, fried H
/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Shrimp, floured, breaded, or battered, fried H
/ SOYBEAN OIL
Shrimp teriyaki (shrimp with soy-based sauce)
(mixture)
Shrimp in garlic sauce, Puerto Rican style (mi
xture) (Camarones al ajlllo)
Shrimp with crab stuffing
Paella with seafood
Bouillabaisse
Paella, NFS
Pork hash, Hawaiian style-ground pork, vegetab
les (excluding carrots, broccoli, and dark-gre
en leafy (no potatoes)), soy-based sauce
Shrimp and vegetables (including carrots, broc
coli, and/or dark-green leafy (no potatoes)).
soy-based aauce (mixture)
Shrimp and vegetables (including carrots, broc
coli, and/or dark-green leafy (no potatoes)).
soy-based sauce (mixture) H/ CANOLA OIL
Shrimp and vegetables (including carrots, broc
coli, and/or dark-green leafy (no potatoes)),
soy-based sauce (mixture) H/ OLIVE OIL
Shrimp and vegetables (including carrots, broc
coli, and/or dark-green leafy (no potatoes)),
soy-based sauce (mixture) H/o FAT
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
.247 Ib EP from .5 Ib AP (AH8-15 yield.. 494)
Need gwd for 1 Cjrecipe calls for .5 C.
Need gwd for 1 C; recipe calls for .5 C.
RECIPE SHEET
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAW
SHRIMP, MXD SP.RAW
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAW
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAW
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAW
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, HXD SP.RAH
SHRIMP, MXD SP.RAW
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
SHRIMP, MXD SP.RAH
% of Unprocessed % of
Recipe Fish Prepared Fish Unprocessed
Height Height Fish Height % Fish
(grams) (grams) in Recipe (grams) Yield in Recipe
334.01
3,864.33
3,548.33
3,550.01
100.84
941.40
940.45
940.20
940.45
941.58
940.45
913.20
940.20
100.84
902.90
902.90
902.90
902.90
902.90
677.76
531.90
1,808.90
2,281.18
4,392.60
2,219.78
331.10
771.30
771.68
771.30
730.80
112 . 04
64.00
64.00
64.00
100.00
907.20
907.20
907.20
907.20
907.20
907.20
907.20
907.20
100.00
680.40
680.40
680.40
680.40
680.40
453.60
348.00
680.40
48.00
226.80
56.00
21.00
98.00
98.00
98.00
98.00
33
1
1
1
99
96
96
96
96
96
96
99
96
99
75
75
75
75
75
66
65
37
2
5
2
6
12
12
12
13
.54
.66
.80
.80
.17
.37
.46
.49
.46
.35
.46
.34
.49
.17
.36
.36
.36
.36
.36
.93
.43
.61
.10
.16
.52
.34
.71
.70
.71
.41
112.04
64.00
64.00
64.00
100.00
907.20
907.20
907.20
907.20
907.20
907.20
907.20
907.20
100.00
680.40
680.40
680.40
680.40
680.40
453.60
348.00
680.40
48.00
226.80
56.00
21.00
98.00
98.00
98.00
98.00
105.0
77.1
75.0
75.0
73.0
80.0
80.0
80.0
80.0
80.0
80.0
80.0
80.0
76.0
88.0
88. 0
88.0
88.0
88.0
76.0
78.7
89.0
90.0
80.0
90.0
100.0
88.0
88.0
88.0
88.0
33.54
1.66
1.80
1.80
99.17
96.37
96.46
96.49
96.46
96.35
96.46
99.34
96.49
99.17
75.36
75.36
75.36
75.36
75.36
66.93
65.43
37.61
2.10
5.16
2.52
6.34
12.71
12.70
. 12.71
13.41
A-22
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
Ingredient
Food Name Code
Ingredient
Name
CO^T = 0 Ch,<™
27450420 0
27450600 0
27450610 0
27450650 0
27450660 0
28150910 0
28355450 101018
58112510 0
58136130 0
58155310 0
58155320 0
58156110 0
32110150 0
27150130 0
27250130 0
27250130 203697
27350030 0
27350310 0
28153050 0
58106900 0
58106910 0
58106920 0
58409000 0
14620120 0
26319170 0
26319180 0
27150100 0
27150110 0
27150160 0
27150170 0
Shrimp and vegetables (excluding carrots, broc 15149
coli, and dark-green leafy (no potatoes)), soy
-based sauce (mixture)
Shellfish mixture and vegetables (including ca
rrots, broccoli, and/or dark-green leafy (no p
otatoes) ) , soy-base sauce
Shellfish mixture and vegetables (excluding ca
rrots, broccoli, and dark-green leafy (no pota
toes) ) , soy-base sauce
Shellfish mixture and vegetables (including ca
rrots, broccoli, and/or dark-green leafy (no p
otatoes) ) , (mushroom) soup (mixture)
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) H/ SHRIMP
Dumpling, steamed, filled with meat, poultry,
or seafood
La 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)
Shrimp-egg patty (Torta de Cameron seco)
Seafood newburg
Shrimp and noodles with cheese sauce (mixture)
Shrimp and noodles with cheese sauce (mixture)
H/ OLIVE OIL
Seafood stew with potatoes and vegetables (exc
luding carrots, broccoli, and dark-green leafy
Seafood stew vith 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
Pizza with seafood, NS as to type -of crust
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
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15149
15151
15151
15151
15151
15151
15151
15151
15151
15151
15151
15151
15152
15152
15152
15152
15152
15152
15152
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
• - HAB ITAT=
SP.RAH
SP.RAH
SP.RAH
SP.RAW
SP.RAW
SP.RAH
SP, RAH
SP.RAH
SP.RAH
SP.RAW
SP.RAH
SP.RAH
DRIED SHRIMP-also flg3 -recipe sayfl
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SP.CKD, MOIST
SP.CKD, MOIST
SP.CKD, MOIST
SP.CKD, MOIST
SP.CKD, MOIST
SP.CKD, MOIST
SP.CKD, MOIST
SP.CKD, MOIST
SP.CKD, MOIST
SP.CKD, MOIST
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
HEAT
HEAT
HEAT
HEAT
HEAT
HEAT
HEAT
HEAT
HEAT
HEAT
% of Unprocessed % of
Recipe Fish Prepared Fish Unprocessed
Height Height Fish Weight * Fish
(grams) (grams) in Recipe (grams) Yield in Recipe
741.30
910.10
940.10
853.13
891.68
242.30
2,953.00
818.84
1,101.43
2,708.13
1,771.00
1,221.80
2-1/2 c-320 gm 898.94
929.58
1,215.40
1,213.60
1,389.75
1,370.35
100.00
581.88
581.88
915.63
847.77
434.58
100.00
100.00
936.94
690.95
960.93
174.23
98.00
113.40
113.40
113.40
113.40
97.00
907.20
151.05
226.80
72.00
340.20
226.80
320.00
113.40
453.60
453.60
113.40
113.40
12.70
49.61
49.61
49.61
22.00
113.40
100.00
100.00
340.20
340.20
453.60
38.40
13.22
12.46
12.06
13.29
12.72
40.03
30.72
18.45
20.59
2.66
19.21
18.56
35.60
12.20
37.32
37.38
8.16
8.28
12.70
8.53
8.53
5.42
2.60
26.09
100.00
100.00
36.31
49.24
47.20
22.04
98.00 88.0
113.40
113.40
113.40
113.40
97.00
907.20
151.05
226.80
72.00
340.20
226.80
426.67
151.20
604.80
604.80
151.20
151.20
16.93
66.15
66.15
66.15
29.33
151.20
133.33
133.33
453.60
453.60
604.80
51.20
88.0
88.0
88.0
100.0
93.7
85.0
120.0
95.0
61.9
67.4
86.7
64.0
80.0
90.0
90.0
80.0
80.0
100.0
75.0
75.0
75.0
100.0
100.0
39.5
100.0
90.0
100.0
80.0
95.0
13.22
12.46
12.06
13.29
12.72
40.03
30.72
18.45
20.59
2.66
19.21
18.56
47.46
16.27
49.76
49.84
10.88
11.03
16.93
11.37
11.37
7.22
3.46
34.79
133.33
133.33
48.41
65.65
62.94
29.39
A-23
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
-C"
Food Mod
Code code
27150230 0
27150230 101055
27250400 0
27250400 100S93
27250550 0
27250950 0
27350050 0
27350060 0
27351060 0
27360060 0
27450040 0
27450070 0
27450070 100623
27450080 0
27450080 101095
27450110 0
27450120 0
27450150 0
27450160 0
27450190 0
27450200 0
27450510 0
27450450 0
28151010 0
28151030 0
28152030 0
28152050 0
28153010 0
28154010 0
28355420 0
28355440 0
32105230 0
Ingredient Ingredient
Food Name Code Name
PBC1ES Snr m]
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 (INCLUDB KRAFT FREE NONFAT MAYONNAIS
B DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRE
SSING. ..)
Seafood salad
Seafood salad H/ REAL MAYONNAISE
Shrimp garden salad (ahrimp, 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
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 drecsin
9
Seafood garden salad with seafood, eggs, tomat
o and/or carrots, other vegetables, no dressin
g
Shrinp 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
iet frozen meal)
Shrimp soup, cream of, prepared with milk
Shrimp gumbo
Shrimp egg Coo yung
? (88) -
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
SHRIMP, MXD
HABITAT Bstuarine
SP.CBD
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
SP.CND
% of Unprocessed % of
Recipe Fish Prepared Fish Unprocessed
Weight Weight Fish Weight t Fish
(grams) (grama) in Recipe (grams) yield in Recipe
156
155
954
954
599
742
502
1,642
261
968
449
548
557
529
530
185
147
542
100
100
100
110
1,317
367
283
296
311
320
314
1,423
2,106
507
.38
.00
.85
.85
.32
.00
.97
.44
.00
.88
.37
.53
.53
.77
.77
.80
.90
.92
.00.
.00
.00
.00
.44
.40
.01
.68
.46
.91
.16
.23
.20
.20
128.00
128.00
453.60
453.60
42.62
56.70
96.00
660.40
42.00
55.00
96.00
340.20
340.20
100.00
100.00
S3. 30
63.30
32.00
15.00
15.00
15.00
15.00
690.40
20.10
22.64
23.76
29.64
26.82
43.68
340.20
226.80
64.00
81.85
82.58
47.50
47.50
7.11
7.64
19.09
36.93
16.09
5.68
21.36
62.02
61.02
18.88
18.84
34.07
42.80
5.89
15.00
15.00
15.00
13.64
si.es
5.47
8.00
8.01
9.52
8.98
13.90
23.90
10.77
12.62
(cont
170.67
170.67
604.80
604.80
56. 83
75.60
129.00
907.20
56.00
73.33
126.00
453.60
453.60
133.33
133.33
64.40
84.40
42.67
20.00
20.00
20.00
20.00
907.20
26.80
30.19
31.68
39.52
38.43
56.24
453.60
302.40
85.33
inued) -
100.0
100.0
88.0
66.0
94.0
100.0
89.0
85.9
100.0
90.0
87.9
100.0
100.0
100.0
100.0
100.0
100 : 0
80.0
100.0
100.0
100.0
100.0
85.9
100.0
100.0
100.0
100.0
90.0
100.0
90.0
90.0
88.0
109.14
110.11
63.34
63.34
9.46
10.19
25.45
49.24
21.46
7.57
28.45
82.69
81.36
25.17
25.12
4S.43
57.07
7.86
20.00
20.00
20.00
18.16
68.86
7.29
10.61
10.68
12.69
11.97
18.54
31.87
14.36
16.82
A-24
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Pood Mod
Code code
Ingredient
Food Name Code
c,k,4~.
32105230 201815
54406200 0
58100900 0
56101540 0
5B110120 0
58112110 0
58134310 0
58148150 0
58148150 100831
56150510 0
58407050 0
72306000 0
58148550 100301
58148550 101031
58148550 101031
581485SO 101089
58148550 101089
58408010 100177
58408010 10085B
28152010 0
28355410 0
28355410 0
28355430 0
26145120 0
26145140 0
26145140 100738
26145110 0
Shrimp egg Coo yung w/o FAT 15152
Shrimp chips (tapioca base)
Enchilada with seafood, tomato-based sauce
Taco or tostada with tish, 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 "/ REAL MAYONNAISE
Rice, Cried, with shrimp
Instant soup, noodle with egg, shrimp or chick
en
Watercress broth with shrimp
Pasta salad with meat {macaroni or noodles, ve
ge tables, meat, dressing) w/ TURKEY AND SHRIMP
, AND «/ REDUCED CALORIE OR DIET, CHOLESTEROL
FREE MAYONNAISE (INCLUDE KRAFT LIGHT)
Pasta salad with meat (macaroni or noodles, ve
ge tables, meat, dressing) H/ ALL SHRIMP AND w/
LIGHT SOUR CREAM
Pasta salad with meat (macaroni or noodles, ve
ge tables, 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 DRE
SSING (INCLUDE MIRACLE WHIP LIGHT)
Pasta salad with meat (macaroni or noodles, ve
getables, meat, dressing) W/ ALL SHRIMP AND «/
LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRE
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 soup, cream of, NS as to prepared with
milk or water
Shrimp soup, cream of, NS as to prepared with
milk or water - .
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
15152
26319120
26319120
26319120
26319120
26319120
26319130
26319130
26319140
62565
6456S
Shrimp aoup, cream ot, prepared with water 6456S
- •- - •" SPECIBS^Smelts (91)
Smalt, baked or broiled 15099
Smelt, floured or breaded, Cried
Smelt, floured or breaded, fried W/ CANOLA OIL
Smelt, cooked, NS as to cooking method
15099
15099
15099
I of Unprocessed
Recipe Fish Prepared Fish
Ingredient Height Height Fish Height
Name (grams) (grams) in Recipe (grams)
SHRIMP, MXD SP.CND
SHRIMP, MXD SP.CND
SHRIMP, MXD EP.CND 1,
SHRIMP, MXD SP.CND
SHRIMP, MXD SP.CND 1,
SHRIMP, MXD SP.CND 1,
SHRIMP, MXD SP.CND 1,
SHRIMP, MXD SP.CND
SHRIMP, MXD SP.CND
SHRIMP, MXD SP.CND 1,
SHRIMP, MXD SP.CND
SHRIMP, MXD SP.CWD 1,
SHRIMP, BAKED OR BROILED (INCL SAUTEED; PRAWN)
SHRIMP, BAKED OR BROILED (INCL SAUTEED; PRAWN 1
SHRIMP, BAKED OR BROILED (INCL SAUTBED; PRAWN)
SHRIMP, BAKED OR BROILED (INCL SAUTBED) PRAWN)
SHRIMP, BAKED OR BROILED (INCL SAUTBBD; PRAWN)
SHRIMP, STEAMED OR BOILED 3,
SHRIMP, STEAMED OR BOILED 3,
SHRIMP, BREADED OR BATTERED, FRIED
SOUP.CRM OF SHRIMP, PREP W/HILK.COHM
SOUP, CUM OF SHRIMP, PREP W/H2O.COHM
SOUP.CRM OF SHRIMP, PREP W/H2O.COMM
Need grm wt.desc.for 1 Ib.raw ylds .. ; recipe calls
Heed grm wt.desc.for 1 Ib.raw yldo .. i recipe calls
Need grm wt.desc.for 1 Ib.raw ylds ..; recipe calls
Need grm wt.descr.for 1 Ib raw ylds. . ;recipe calls
% of
Unprocessed
% Fish
Yield in Recipe
466.70
100.00
367.14
76.99
142.04
469.47
547.61
746.38
740.75
028.48
99.00
536.05
954.45
967.53
967.53
959.53
959.53
697.15
697.15
240.00
597.50
S97.50
100.00
672.50
767.05
787.05
767.05
64.00
25.00
384.00
15.00
64.00
226.80
128.00
96.00
96.00
64.00
1.00
128.00
84.00
83.58
72.50
63.56
72.50
235.00
235.00
15.20
22.58
22.24
7. SO
607.80
607.80
607.80
607.60
13.71
25.00
28.09
19.46
5.60
15.23
6.27
12.86
12.96
6.22
1.01
8.33
8.80
8.64
7.49
6.71
7.56
6.36
6.36
6.33
3.78
3.72
7.50
90.38
77.23
77.23
77.23
85.33 88.0
33.
512.
20.
65
302.
170
128.
128.
85.
1.
170.
112.
111.
96.
111.
96
297,
297,
17.
22.
22
7,
607.
607.
607
607
.33
.00
.00
.33
.40
.67
.00
.00
,33
.33
.67
.00
,44
.67
.44
.67
.47
.47
.27
,58
.24
.50
.80
.80
.60
.80
78
90
100
76
.0
.0
.0
.0
130.0
100
100
100
90
85
100
100
100
100
100
100
100
100
100
100
100
100
70
79
79
79
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.0
.7
.2
.2
.2
18.28
33.33
37.45
25.98
7.47
20.30
11.03
17,15
17.28
8.30
1.35
11.11
11.73
11.52
9.99
11.61
10.07
8.05
8.05
7.20
3.78
3.72
7.50
90.38
77.23
77.23
77.23
A-25
-------
TABLE A-2. Listing of FOODCOOEs with HABITAT Assignments
Food
Code
Mod Ingredient
code Food Name Code
Ingredient
Name
26145150
26145160
26321160
26321110
27151030
27350110
27450710
58155320
28150240
26213100
26213120
26213120
26213120
26213140
26213140
26213160
26213170
26213180
26213190
58155910
26211100
26147110
26147130
26147140
26147120
26147190
26149110
26149120
26149120
26149120
0 Smelt, battered, fried 15099 SMELT, RAINBOW, RAW
0 Smelt, steamed or poached 15099
0 Snails, steamed or poached 15177
0 Snails, cooked, NS as to cooking method 90560
0 Marinated fish (Ceviche) 15101
0 Bouillabaisse 15101
101049 Fish and vegetables (excluding carrots, brocco 15101
li, and dark- green leafy (no potatoes)), toraa
to-based sauce (mixture) H/ SNAPPER
0 Seafood paella, Puerto Rican style (Paella a 1 15101
a marinera)
0 Sole with vegetable (diet frozen meal) 15028
0 Squid, raw 15175
0 Squid, baked, broiled 15175
201481 Squid, baked, broiled W/ OLIVE OIL 15175
202157 Squid, baked, broiled H/ VEGETABLE OIL, NFS (I 15175
NCLUDE OIL, NFS)
0 Squid, breaded, fried 15175
101162 Squid, breaded, fried H/ OLIVE OIL 15175
0 Squid, steamed or boiled 15175
0 Squid, dried 15175
0 Squid, pickled 15175
0 Squid, canned 15175
0 Rice with squid, Puerto Rican style (arroz con 15175
calamares)
0 Roe, sturgeon • 15012
0 Sturgeon, cooked, NS ag to cooking method 15104
0 Sturgeon, steamed 15104
0 sturgeon, floured or breaded, fried 15104
0 Sturgeon, baked or broiled 15105
0 Sturgeon, smoked 15106
0 Swordfish, cooked, NS as to cooking method 15110
0 Swordfish, baked or broiled 15110
200638 Swordfish, baked or broiled H/ OLIVE OIL 15110
201748 Swordfish, baked or broiled H/ BUTTER, NFS 15110
SMELT, RAINBOW, RAH
WHELK, UNSPEC, RAW
SNAIL, RAH
SNAPPER, MXD SP.RAH
SNAPPER, MXD SP.RAH
SNAPPER, MXD SP.RAW
SNAPPER, MXD SP.RAH
FLATFISH, RAW
SQUID, MXD SP.RAH
SQUID, MXD SP.RAH
SQUID, MXD SP.RAH
SQUID, MXD SP.RAW
SQUID, MXD SP.RAH
SQUID, MXD SP.RAH
SQUID, MXD SP.RAH
SQUID, MXD SP.RAW
SQUID, MXD SP.RAH
SQUID, MXD SP.RAH
SQUID, MXD SP.RAH
CAVIAR , BLACK/RED , GRANULAR
STURGEON, MXD SP.RAH
STURGEON, MXD SP.RAW
STURGEON, MXD SP.RAW
STURGEON, MXD SP.CKD, DRY HEAT
STURGEON, MXD SP, SMOKED
Need grm wt.desc.for 1 Ib raw ylds. . ; recipe
Need grm wt.desc.for 1 Ib.raw ylds. . ,• recipe
Need grm wt.desc.for 1 Ib.raw ylds. .; recipe
Need grm wt.desc.for 1 Ib.raw ylds .. i recipe
% of Unprocessed
Recipe Fish Prepared Fish
Height Height Fish Height
(grams) (grams) in Recipe (grams)
100
100
100
467
636
4,392
1.619
1,771
215
100
706
705
705
1,086
1,086
100
100
1,183
100
814
100
100
100
1,086
100
100
calls 844
calls 844
calls 843
calls 845
.00
.00
.84
.79
.50
.60
.65
.00
.20
.00
.05
.15
.34
.45
.45
.84
.30
.20
.60
.58
.00
.84
.84
.45
.00
.00
.90
.90
.70
.08
67.
100.
100.
453.
339.
453.
907.
226.
113.
100.
680.
680.
680.
907.
907.
100.
100.
907
100.
226.
100.
100.
100.
907.
100.
100.
780
780
780
780.
.00
.00
.00
60
.00
.60
.20
80
,40
,00
40
.40
.40
.20
.20
,00
.00
.20
.00
.80
.00
,00
00
.20
.00
.00
.20
.20
.20
.20
67.
100.
99.
96.
S3.
10.
56.
12.
52.
100.
96.
96.
96.
83.
63.
99.
99.
76.
99.
27.
100.
99.
99.
83.
100.
100.
92.
92.
92.
92.
00
00
17
97
26
33
01
81
70
00
37
49
46
50
50
17
70
67
40
84
00
17
17
50
00
00
34
34
47
32
67.00
100.00
100.00
453.60
339.00
453.60
907.20
226.80
113.40
100.00
680.40
680.40
680.40
907.20
907.20
100.00
100.00
907.20
100.00
226.80
100.00
100.00
100.00
907.20
133.33
118.34
780.20
780.20
780.20
780.20
% of
Unprocessed
% Fish
Yield in Recipe
83.3
79.0
50.0
80.0
97.8
80.0
90.0
67.4
80.0
100.0
80.0
80.0
80.0
85.0
85.0
86.5
26.3
60.0
86.5
69.1
100.0
80.0
80.0
88.0
100.0
100.0
76.9
76.9
76.9
76.9
67.00
100.00
99.17
96.97
53.26
10.33
56.01
12.81
52.70
100.00
96.37
96.49
96.46
83.50
83.50
99.17
99.70
76.67
99.40
27.84
100.00
99.17
99.17
83.50
133.33
118.34
92.34
92.34
92.47
92.32
A-26
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
V of Unprocessed
Recipe
Food
Code
26149120
26149120
26149140
26149160
26151110
26151120
26151120
26151120
26151120
26151120
26151120
26151160
26151140
26151140
26151140
26151130
26151150
26151150
26151190
26153170
26155180
27150120
27250150
27250160
27250160
27250160
27250610
27250610
27250610
27250610
27250610
Mod
code
203119
203287
0
0
0
0
100792
200348
201266
202336
202836
0
0
100337
101083
0
0
202740
0
0
0
0
0
0
100608
100905
0
100389
200943
202688
203555
Ingredient
Food Name
Swordfish, baked or broiled W/ CANOLA OIL
Swordfish, baked or broiled W/ VEGETABLE OIL (
INCLUDE OIL, NFS)
Swordfish, floured or breaded, fried
Swordfish, steamed or poached
Trout, cooked, NS as to cooking method
Trout, baked or broiled
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 «/ CORN OIL (INCLUDE M
AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O
IL....)
Trout, baked or broiled W/0 FAT
Trout, steamed or poached
Trout, floured or breaded. Cried
Trout, floured or breaded, fried «/ CORN OIL
Trout, floured or breaded, fried W/ VEGETABLE
OIL, NFS (INCLUDE OIL, NFS...)
Trout, breaded or battered, baked
Trout, battered, fried
Trout, battered, fried W/ VEGETABLE OIL, NFS (
INCLUDE OIL, NFS)
Trout , smoked
Tuna, fresh/ dried
Tuna, canned, oil pack
Tuna with cream or white sauce (mixture)
Tuna loaf
Tuna cake or patty
Tuna cake or patty K/ MARGARIN8-LIKE SPREAD, T
UB, SALTED (INCLUDE PARKAY SPREAD; SHEDD'S $PR
BAD COUNTRY CROCK )
Tuna cake or patty W/ OLIVE OIL
Tuna noodle casserole with cream or white sauc
e
Tuna noodle casserole with cream or white sauc
e W/ TUNA AND SARDINES
Tuna noodle casserole with cream or white sauc
e W/ 2% MILK AND N/ BUTTER, NFS
Tuna noodle casserole with cream or white sauc
e H/ WHOLE MILK AND W/ BUTTER, NFS
Tuna noodle casserole with cream or white sauc
e W/0 FAT
Code
fish (100)
15110
15110
15110
15110
M C13 1
\1\JS) - —
15240
15240
15240
15240
15240
15240
15240
Ingredient
Name
Need grm wt. desc, for 1 Ib.raw ylds..
Need grm wt . desc . for 1 Ib . raw ylds . .
SWORDFISH, RAW
SWORDFISH, RAW
Need grm wt. desc. for 1 Ib.raw ylds. .
TROUT, RAINBOW, FARMED, RAW
TROUT, RAINBOW, FARMED, RAW
TROUT, RAINBOW, FARMED, RAW
TROUT .RAINBOW , FARMED , RAW
TROUT , RAINBOW , FARMED , RAM
TROUT, RAINBOW, FARMED, RAW
15240 TROUT, RAINBOW, FARMED, RAW
15114 Need grm wt.descr.for 1 Ib raw ylds.
15114
15114
15114
15114
15114
15114
15117
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
Need grm wt.descr.for 1 Ib raw ylds.
Need grm wt.descr.for 1 Ib raw ylds.
TROUT, MXD SP.RAW
TROUT, MXD SP.RAW
TROUT, MXD SP.RAW
TROUT, MXD SP.RAW
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
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
TUNA, LT, CND. OIL.DRND
Weight
(grams)
Fish Prepared
Weight
(grams) in
Fish
Recipe
Fish
Weight
(grains)
% of
Unprocessed
%
Yield
Fish
in Recipe
/recipe calls 843,
; recipe calls 843.
1,066.
100.
; recipe calls 844.
971,
972,
970.
970.
970.
943.
100.
.; recipe calls 959.
.; recipe calls 959
.;recipe calls 959.
1,086
133
133.
100
100
100
911
974
981
981
981
1,140
1,140
1,140
1,140
1,084
,95
.95
.45
.00
.90
,90
.08
.70
,95
.95
.70
.00
.45
.45
.45
.45
.00
.00
.50
.00
.00
.85
.25
.25
.25
.25
.59
.59
.94
.94
.19
780.20
780.20
907.20
100.00
780.20
907.20
907.20
907.20
907.20
907.20
907.20
100.00
780.20
780.20
780.20
907.20
100.00
100.00
100.00
100.00
100.00
311.85
438.00
480.00
480.00
480.00
320.00
160.00
320.00
320.00
320.00
92.45
92.45
83.50
100.00
92.34
93.34
93.33
93.46
93.43
93.43
96.13
100.00
81.32
81.32
81.32
83.50
75.19
75.19
99.50
100.00
100.00
34.20
44.96
48.92
48.92
48.92
28.06
14.03
28.05
28.05
29.52
780.20 76.9
780.20
907.20
100.00
780.20
907.20
907.20
907.20
907.20
907.20
907.20
100.00
780.20
780.20
780.20
907.20
100.00
100.00
100 . 00
100.00
133.33
415.80
584.00
640.00
640.00
640.00
426.67
213.33
426.67
426.67
426.67
76.9
88.0
79.0
76.9
80.0
80.0
80.0
80.0
80.0
80.0
79.0
83.0
83.0
83.0
80.0
85.0
85.0
55.8
80.0
100.0
100.0
80.0
88.0
88.0
88.0
90.0
90.0
90.0
90.0
90.0
92.45
92.45
83.50
100.00
92.34
93.34
93.33
93.46
93.43
93.43
96.13
100.00
81.32
81.32
81.32
83.50
75.19
75.19
99.50
100.00
133.33
45.60
59.94
65.22
65.22
65.22
37.41
18.70
37.40
37.40
39.35
A-27
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
27250630 0
27250630 201273
27250630 202216
272S0630 202584
27250630 202593
27250630 202723
27250630 203749
27250710 0
27350070 0
273500BO 0
27350080 100388
27350410 0
27350410 200066
27350410 203442
27450510 0
58140310 0
58145120 0
58145120 100521
58145120 200545
58145120 201431
58145120 203026
26100180 0
26155110 0
26155190 0
27250550 0
27250810 0
27250820 0
27250830 0
272S0900 0
27350090 0
27350100 0
27450060 0
Ingredient Ingredient
Food Name Code Name
Tuna noodle casserole with (mushroom) soup
Tuna noodle casserole with (mushroom) soup w/
2% MILK AND W/ BUTTER, NFS
Tuna noodle casserole with (mushroom) soup W/
WATER AND W/O FAT
Tuna noodle casserole with (mushroom) soup H/
21 MILK
Tuna noodle casserole with (mushroom) soup W/
SKIM MILK AND W/0 FAT
Tuna noodle casserole with (mushroom) soup W/
WHOLE MILK
Tuna noodle casserole with (mushroom) soup w/
WHOLE MILK AND W/0 FAT
Tuna and rice with (mushroom) soup (mixture)
Tuna pot pie
Tuna noodle casserole with vegetables, cream o
r white sauce
Tuna noodle casserole with vegetables, cream o
r white sauce W/ CARROTS
Tuna noodle casserole with vegetables and (mus
hroom) soup
Tuna noodle casserole with vegetables and (mus
hroom) soup w/ 1% MILK
Tuna noodle casserole with vegetables and (mus
hroom) soup W/ 2% MILK
Tuna casserole with vegetables and (mushroom)
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/ It
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) aoup
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 aa
uce (mixture)
Tuna salad
M ndl
(J.U4J --
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15119
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
TUNA, LT, CND, OIL, DRND
TUNA , LT , CND , 01 L , DRND
TUNA, LT, CUD, OIL, DRND
TUNA, LT, CUD. OIL, DRND
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
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
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
TUNA, LT, CND, OIL, DRND
TUNA, LT, CND, OIL, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20.DRND
TUNA, LT, CND, H20.DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
% of Unprocessed % of
Recipe Fish Prepared Fish Unprocessed
Weight Weight Fish Weight % Fish
(grams) (grams) in Recipe (grains) Yield in Recipe
1,149
1,149
1,117
1,149
1,121
1,149
1,121
871
842
1,139
1,139
1,229
1,229,
1,229,
909
743,
1,102,
1,102
1,102,
1,102.
1,102,
100,
100,
100,
599.
854.
852.
854.
877,
1,745,
1,685,
413
.20
.38
.50
.20
.50
.20
.00
.55
.85
.68
.68
.20
.20
.20
.20
.76
.09
.09
.59
.09
.09
.00
.00
.00
.32
.55
.24
.55
.05
.50
.50
.97
320.00
320.00
320.00
320.00
320.00
320.00
320.00
160.00
155.93
184.28
184.28
292.00
292.00
292.00
292.00
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
27.85
27.84
28.64
27.85
28.53
27.85
28.55
18.36
18.50
16.17
16.17
23.76
23.76
23.76
32.12
17.15
17.13
17.13
17.12
17.13
17.13
61.40
100.00
100.00
8.18
19.54
19.60
19.54
21.26
26.47
25.99
54.10
426.67 90.0
426
426
426
426
.67
.67
.67
.67
426.67
426
213
207
245
245
389
389
389
389
170
251
251
251
251
251
81
133
133
65
222
222
222
248
616
584
298
.67
.33
.90
.70
.70
.33
.33
.33
.33
.10
.75
.75
.75
.75
.75
.87
.33
.33
.33
.67
.67
.67
.67
.00
.00
.62
90.0
90.0
90.0
90.0
90.0
90.0
90.0
91.0
90.0
90.0
90.0
90.0
90.0
90.0
91.4
90.0
. 90.0
90.0
90.0
90.0
100.0
100.0
100.0
94.0
90.0
90.0
90.0
100.0
95.0
95.0
100.0
37.13
37.12
38.18
37.13
38.04
37.13
38.06
24.48
24.67
21.56
21.56
31.67
31.67
31.67
42.82
22.87
22.84
22.84
22.83
22.84
22.84
81.87
133.33
133.33
10.90
26.06
26.13
26.06
28.35
35.29
34.65
72.14
A-28
-------
TABLE A-2, Listing of FOODCODEs with HABITAT Assignments
food Mod
Code code
IngrsdtTOt
Food Name Code
27450860 100008
274SOOSD 100321
27450060 200020
2745006S 2000S?
274S0060 230449
2745oo« 2ao««s
27450060 20J41J
27450060 J021S3
27450060 103270
27450090 0
27450090 100140
274S0090 1Q02TS
21450100 0
274S0100 toooae
27450100 100039
27450100 100224
274SG1G8 108614
27450100 10B9S9
27450100 100970
27450100 200455
37450100 2011S4
274sawo aaxsos
Tuna salad H/ REAL M»TOHHHSB 15U1
Tuna Salad »/ ITAWAH BRBSS1W (IW3MDS VINBSA
K AND OIL)
Tuaa *«lad «/ MM CMORIK OH BHT MATOWSSISB-T
VFE SMJUJ DRESSSIM3 (IMCbODK MlftAClB HHI<> klQH
TUoa salad W/ FAT *RES KSYOimMSB-Wre SALAD D
RKSSIIiv'J (ItiCWIOE KMAFT *»HS MOIWAT KftYOHSAXSB
BRISSINO; KRAFT HI8SCL8 WHIP FRE8 KOtfFAT ORESS
INO.,.1
TUna B»l»d W/ REDUCED CAM5KS OR DIET, CWttBST
IftOt-fREE MAWNIBUSI HKCUmt KRAFT MSHTj HSl.
UOUffl'S CSOliESTBROl-P&SS RiDUCBD CRJOBIB.-.)
Tuna salad U/ LOU OltORIB OR DIET HWONN&tSB
Tuna ralftd H/ CREAJ« DRBSSItKi KITK SOUR CREAM
AMD/OR BUTMMHIX AW> Ott (JWCI/ODB MUCH MESS
IKOI
Tuna salad M/O BfllJUl DRESSING
Tuna BalaJ H/ RKOUCED CALOR1B, FAT FREE, CHOL8
STEROI. PaKE, CKBAMY DHBS5JtlG KAPE WITH SOUR CR
EBM WND BOTTBJMIM WID/OR Oil
Tuna Bal»l»cl with egg m( REAL MAYONNAISS
Tuna salad witti 893 H/ -rawo-oss AMI N/o DRESS i
NO
Tuna salad tilth egg w/ CREAMY DRESSilra WITH so
UB CREAM AHtJ/OR BUITERKJI,K JUH> OIL (TNCLUDB RA
KOI nSF.ssttic! )
Tuna asl»a *ith egs »/ HBM. tairtHWMBE s» «/
saa mires
Tuna B»l»tl vittl agg N/ MMICaD-CUOHIE OR BIST
, CI1C1,EST8ROI, FRBE, MSVOIWAI5E (INCljUBB XMFT
HOKT...1
Tuna sal»d vittl egg N/ CHOLESTEROL -FRKB MATOlffl
AISK-ITP8 8AUUJ DHSSSIK8 (MKtUD« NIRSO.B WHIP
CHOU5STBRQL FS.S8. . .)
Tuna s»l«a with »jg »/ FAT F»SB M»lfCM»I(laI8e-WP
E SRIAO DRESS T!I3 (INCU3DE KRAFT FREE MONPM1 MA
VOWUMSE DRESSING/ KRAFr MIRACLE WHIP FREE BC-SJ
»T BRBSSINO...!
Tuna salad with 199 W/ RBDOCBJ CXUXlt OU»J«
BRBSSIilG »/ 4OB8 CRSW MB/OR gUTTSRMIM *SD 0
It (IHCU30B LIGHT MUCH DRBSSIW)
1S121
15121
15121
15121
15121
15121
15121
15121
15121
15121
1S121 '
15121
15121
15121
11121
15«1
15121
15M1
15121
151W
15121
3ngre^lle«c
TOT*, WT, CNB, H2O, DIUTO
TUMa, W, C1J», H2O, DRND
TMJA, tr, am, «ao, DSHD
TWA, tr, CUD, B2O, DSNO
TIWS, KT, CSD, HZO, M*l»
TU8&, W, OW, H2O.DRHD
TUNA, C7,CK0,B2Q,USMD
Tiaia, wr, OBJ, 82o, pjnw
HWA,MC, CM>, MO.DRHO
TOSfc, UT, CUD, H2O, DRJID
TUKA. 1,T. C3JD, »2O, DRIB?
TW», W, CBD, B20, BRRB
TUWl , LT , C»D , H20 , URND
TUM», LT, O», H20, DRND
TOMH, Z.
413.
417.
41 J.
355.
421,
4«5,
481.
4«4.
47S.
477,
473
405
478,
47J
477.
479
485
481
22
.97
,22
,22
97
.72
,9?
.22
,22
.35
.67
.42
.65
,7!
,97
.22
.65
.97
,40
.90
,22
.78
22J . »7
223,97
223.97
223 . 97
223.97
223.97
223.97
223.97
223.97
223,97
223.97
2J1.S7
223, S?
223.97
K3.97
223.87
J23.S7
223. »?
223 . n
223.97
223.97
223. $7"
54.60
54. IB
54.20
53.42
54,23
53.62
54.10
£3.05
53,17
46.14
46.50
46.23
46.19
46.66
47.25
55,27
46.79
47. 25
46.91
4«.6T
46. 1(
46.4S •
Si*. «2 xoo.e
2S8
2S8
299,
2SB
296.
29S,
299.
296.
298 .
298.
294.
2S8,
298 .
29S
298,
29ft,
25 S
29 S
296
298
2M.
,62
,62
62
.62
,f2
,52
,S2
62
.62
.62
62
,62
.62
,62
.62
.62
,£2
,63
.62
62
.62
1DO.O
100.0
100. 0
100.0
wa.o
100. 0
10(1.0
100,0
100. 0
109.0
100.0
100.0
100.0
100.0
100.0
100. 0
100.0
100. a
100.8
100,0
106.0
72,80
72,14
72.27
71,23
72.31
71.49
72.14
84.07
70.89
61.53
62.00
61,65
62.39
62,51
63.00
73.68
62.31
63.09
62, S5
62.23
61.54
61. 9t
A-29
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
cp
Food Mod
Code code
27450100 202694
27550710 0
27550710 100003
27550710 200308
27550720 0
27550720 100053
27550720 100054
27550720 100241
27550720 100466
27550720 100644
27550720 200109
275S0720 200949
27550720 201529
27550720 202074
275S0720 202823
27570310 0
58120110 0
58120110 101081
58120110 101CB1
58120110 101031
58134310 0
58148130 0
58148130 202070
58148130 202491
56148160 0
58148160 201511
26100180 0
26153100 0
Ingredient Ingredient
Food Name Code Name
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
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
H THAN 100%, OR NS AS TO 100% AND »/ 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/ WHOLB 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
AYONNAISB
Hors d'oeuvrea, with spread
Crepes, filled with meat, fish, or poultry, wi
th sauce
Crepes, filled with neat, 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 MAYONAISB
Macaroni salad with tuna W/ LOW CALORIE OR DIE
T MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MTRA
CLE WHIP LIGHT)
Macaroni salad with tuna and egg
Macaroni salad with tuna and egg W/ REAL MAYON
NAISE
Fish, NS as to type, canned
Tuna, fresh, raw
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15121
15126
15127
TUNA, LT, CND,H20,DRND
TUNA, LT,CND,H20,DRND
TUNA, LT, CND, H20.DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CHE. H20. DSHD
TUNA , LT, CND , H20 , DRND
TUNA , LT , CND , H20 , DRND
TUNA, LT, CND. H20, DRND
TUNA, LT, CND, H20, DRND
TUNA. LT, CND , H20 , DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND , H20 , DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20 , DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20 , DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H30, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H2O, DRND
TUNA, LT, CND, H20, DRND
TUNA, LT, CND, H20, DRND
TUNA, CND, H20DRND, WHITE MEAT
TUNA, YELLOWFIN, RAW
Recipe
Height 1
(grams)
% of Unprocessed % of
Fish Prepared Fish Unprocessed
height Fish Weight % Fish
(grains) in Recipe (grams) Yield in Recipe
483
167
171
160
157
161
162
14 S
155
156
157
157
157
157
156
631
1,559
1,559
1.559
1,559
1,547
765
760
764
,34
.26
.06
.26
.26
.26
.56
.26
.26
.36
.06
.16
.26
.26
.36
.03
.07
.07
.07
.07
.61
.88
.25
.75
996.75
989.25
100
100
.00
.00
223
57,
57.
57,
57
57,
57,
57.
.97
.75
.75
.75
.75
.75
.75
,75
57.75
57,
57,
57.
57,
57.
57,
184.
167.
140.
140.
167.
154.
115,
115.
115,
167.
167.
13.
100.
.75
.75
75
.75
.75
.75
.28
.00
.00
.00
.00
.00
.50
.50
.50
.00
.00
,70
.00
46.34
34.53
33.76
36.03
36.72
35.81
35.52
38.95
37.19
16.93
36.77
36.75
36.72
36.72
36.93
29.20
10.71
8.98
8.98
10.71
9.95
15.08
15.19
15.10
16.75
IE. 88
13.70
100.00
298.62 100.0
77.00
77.00
77.00
77.00
77.00
77.00
77.00
77.00
77.00
77.00
77.00
77.00
77.00
77.00
245.70
222.67
186.67
166.67
222.67
205.33
154.00
154.00
154.00
222.67
222.67
18.27
100.00
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
90.0
90.0
90.0
90.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
61.78
46.04
45.01
48.05
48.96
47.75
47.37
51.93
49.59
49.24
49.02
48.99
48.96
48.96
49.24
38.94
14.28
11.97
11.97
14.28
13.27
20.11
20.26
20.14
22.34
22.51
18.27
100.00
A-30
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code c ode
Ingredient
Food Name Code
26153110 0
26153120 0
26153120 100869
26153120 200865
26153120 201598
26153120 202429
26153120 203213
26153140 0
26153160 0
26153190 0
56151130 1D0733
27450190 100411
27450190 100411
5B301130 0
27550750 0
27550750 203516
Tuna, fresh, cooked, NS as to cooking method 15127
Tuna, fresh, baked or broiled
Tuna, fresh, baked or broiled W/ SOYBEAN OIL
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 PAH...)
Tuna, fresh, baked or broiled »/ VEGETABLE OIL
, NFS (INCLUDE OIL, NFS)
Tuna, fresh, (loured or breaded, fried
Tuna, fresh, steamed or poached
Tuna, fresh, smoked
Sushi, with vegetables and fish »/ TUNA
Seafood garden salad with seafood, tomato and/
or carrots, other vegetables, no dressing W/ A
LL TUNA
Seafood garden salad with seafood, tomato and/
or carrots, other vegetables, no dressing H/ A
LL TUNA
Tuna laaagna (diet frozen meal)
Tuna salad submarine sandwich, on roll, with 1
ettuce
Tuna salad submarine sandwich, on roll, with 1
15127
15127
15127
15127
15127
15127
15127
15127
15201
26153100
26155110
26155110
26155190
27450060
27450060
ettuce W/ WHOLB WHEAT ROLL, US AS TO 100%
27250060 0
26100190 0
26100100 0
26100130 0
26100140 0
26100140 100258
26100140 100854
26100150 0
26157110 0
26157120 0
26157120 200509
26157120 201895
26157120 202454
26157120 203222
26157130 0
26157140 0
26157140 100494
Oefilte fish 15130
Fish, NS as to type, smoked 15131
Fish, NS as to type, raw 15132
Fiah, NS as to type, breaded or battered, bake
d
Fish, NS as to type, floured or breaded. Cried
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
whiting, cooked, NS as to cooking method
Whiting, baked or broiled
Whiting, baked or broiled W/ CORN OIL
Whiting, baked or broiled W/O FAT OR W/ NONSTI
CK SPRAY (INCLUDE PAM...)
Whiting, baked or broiled H/ BUTTER, NFS
Whiting, baked or broiled W/ VEGETABLE OIL, NF
S (INCLUDE OIL, NFS)
Whiting, breaded or battered, baked
Whiting, floured or breaded, fried
Whiting, floured or breaded, fried W/ VEGETABL
E OIL, NFS (INCLUDE OIL, NFS)
15132
15132
15132
15132
15132
15132
15132
15132
15132
15132
15132 '
15132
15132
15132
Ingredient
Name
TUNA, YELLOWFIN, RAH
TUNA, YELLOWFIN, RAH
TUNA, YELLOHFIN, RAW
TUNA, YELLOHFIN, RAH
TUNA, YELLOWFIN, RAW
TUNA, YELLOWFIN, RAW
TUNA, YELLOWFIN, RAW
TUNA, YELLOHFIN, RAH
TUNA, YELLOWFIN, RAW
Tuna, fresh, smoked
TUNA, FRESH, RAH
TUNA, CANNED, NS AS TO OIL OR HATER PACK
TUNA, CANNED, NS AS TO OIL OR WATER PACK
TUNA, CANNED, WATER PACK
TUNA SALAD
TUNA SALAD
WHITEFISH.MXD SP.RAH
WHITEFISH.MXD SP, SMOKED
WHITING, MXD SP.RAW
HHITING.MXD SP,RAW
WHITING, MXD SP.RAH
WHITING, MXD SP,RAW
WRITING, MXD SP.RAW
WHITING, MXD SP.RAH
WHITING, MXD SP.RAW
WHITING, MXD SP.RAW
WHITING, MXD SP.RAW
HHITING.MXD SP.RAW
WHITING, MXD SP.RAW
HHITING.MXD SP.RAW
WHITING, MXD SP.RAW
WHITING, MXD SP.RAW
WHITING, MXD SP.RAW
Recipe
Height
(grams)
\ of Unprocessed t of
Fish Prepared Fish Unprocessed
Height Fish Height % Fish
(grams) in Recipe (grams) Yield in Recipe
971,
971,
970,
970,
970.
943.
970.
1,086.
100.
100,
2,394
.90
,90
.95
.95
.70
,70
.93
.45
.00
,00
.40
100.00
100,
340.
213.
213.
6,161.
99,
100,
1,171.
1,096
1,086.
1,086
133.
971
971,
970,
943
972
970
1,171,
1,086,
1,086
,00
.18
,00
.00
.70
.90
.00
.58
.45
,45
.45
.00
.90
.90
.95
.70
.08
.95
.05
.45
.45
907.20
907.20
907.20
907.20
907.20
907.20
907.20
907.20
100.00
100.00
302.55
15.00
15.00
34.02
104.00
104.00
2,268.00
13.40
6.90
62.60
62.60
62.60
62.60
6.90
907.20
907.20
907.20
907.20
907.20
907.20
907.20
907.20
907.20
93
93
93,
93
93
96,
93
83
100.
100.
12
15
15.
10.
48.
48.
36.
13.
6.
5
5.
5.
5.
5,
93.
.34
.34
.43
,43
.46
.13
.43
.50
,00
.00
.64
.00
.00
.00
.83
.83
.81
.41
.90
,34
.76
,76
.76
,19
,34
93.34
93.
96
93
93
77.
83.
83
,43
.13
.33
.43
.47
.50
.50
907.20 80.0
907.20
907.20
907.20
907.20
907.20
907.20
907.20
100.00
125.94
302.55
20.00
20.00
45.36
104.00
104.00
2,268.00
14.14
6.90
62.60
62.60
62.60
62.60
6.90
907.20
907.20
907.20
907.20
907.20
907.20
907.20
907.20
907.20
80.0
BO.O
80.0
80.0
80.0
80.0
88.0
79.0
100 . 0
90.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
100.0
80.0
88. 0
88.0
88.0
B8.0
80.0
80.0
80.0
80.0
80.0
80.0
80.0
88.0
88.0
93.34
93.34
93.43
93.43
93.46
96.13
93.43
83.50
100.00
125.94
12.64
20.00
20.00
13.33
48.83
46.83
36.81
14.15
6.90
5.34
5.76
5.76
5.76
5.19
93.34
93.34
93.43
96.13
93.33
93.43
77.47
83.50
83.50
A-31
-------
TABLE A-2. Listing of FOODCODEs with HABITAT Assignments
Food Mod
Code code
26157140 100603
26157140 202630
26157150 0
26157150 100778
26157150 203463
26157160 0
26100110 0
26100120 0
26100120 200264
26100120 200968
26100120 200986
Ingredient
Food Name Code
SPECIES Hhitir
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 H/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Hhiting, steamed or poached
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/ VEGBT
ABLE OIL, NFS (INCLUDE OIL, NFS)
Fish, NS as to type, baked or broiled W/ CORN
OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.
ig (110)
15132
15132
15132
15132
15132
15132
13133
15133
15133
15133
15133
Ingredient
Name
HABITAT Mar ne
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, CKD, DRY HEAT
WHITING, MXD SP, CKD, DRY HEAT
WHITING, MXD SP, CKD, DRY HEAT
Whiting, mixed species, cooked, dry heat
Whiting, mixed species, cooked, dry heat
\ of Unprocessed % of
Recipe Fish Prepared Fish Unprocessed
Weight Weight Fish Height I Fish
(grams) (grams) in Recipe (grams) Yield in Recipe
(cont nue )
1,086
1,086
133
133
133
100
100.
972
972
970
970
.45
.45
.00
.00
.00
.00
.84
.08
.08
.95
.95
907.20
907.20
100.00
100.00
100.00
100.00
6.90
62.60
62.60
62.60
62.60
83.50
83.50
75.19
75.19
75.19
100.00
6.84
6.44
6.44
6.45
6.45
907
907
100
.20
.20
.00
100.00
100
100
9
83
83
83
83
.00
.00
.20
.47
.47
.47
.47
88.0
88.0
85.0
85.0
85.0
79.0
100.0
100.0
100.0
100.0
100.0
83.50
83.50
75.19
75.19
75.19
100.00
9.12
8.59
8.59
8.60
8.60
A-32
-------
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 three 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 SAM_WT, 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
B-1
-------
subpopuiation, divided by the estimate of the total number of individuals in the population or
subpopuiation.
Let R t designate the mean, daily average per capita fish consumption for the t"1 habitat
type. The values of the index "t" are described in Section 2. Then R, is estimated as
To estimate the numerator,
Yt , or the total daily average fish consumption for the t"1 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 ,h!j be the daily average "as consumed" (or "uncooked") fish consumption, in grams, from
the t * habitat type by the j* individual sampled from the Im PSU in the hth stratum. The survey
weight for the jth individual in the Ith PSU from the h"1 stratum is designated whij.
To estimate
X,
the total number of individuals in the population or subpopuiation, the variable xhjj is valued as 1
if the jth person is in the I * PSU in the h * stratum. Otherwise, xftij is valued as zero.
Then
and
43 2 "hi
y — \ \ \ u/ i/
' * /,/,/, ™hijythij
43 2 "hi
~ Ls Ls Ls
B-2
-------
To estimate the variance of the mean (V(RJ), first define the linearized variable,
as
Thus, the value
Z,
thij
is the weighted difference between the daily average fish consumption for the f 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^ sampled individuals in the Ith PSU from the hth stratum. That is,
Zthlj •
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
The ultimate cluster variance of the mean was calculated as
43
) = V(Zt» =
A 90-percent confidence interval about the estimated mean, daily average per capita
consumption of fish from the t* habitat was estimated as
C./.90 = Rt ±
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 Uy and u 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,uy)+aFx(ux,uy)(X-px)+8Fy(ux,uy){Y-uy) + higher order terms.
3Fx(ux,uy) is the first order partial derivative of F with respect to X evaluated at the expected
value of X, and 3Fy(ux,uy) 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
since E(X-ux)=0 and E(Y-Uy)=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)) = OFx)2£(X-ux)2+OFy)2£(Y-My)2+20Fx)(8Fy)E(X-Mx)(Y-uy) ,
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)y.
If F(X,Y) is defined as E(g(X,Y)), which in this case is
43 2 nhi
w Y
whij J thij
43 2 "hi
then Zj becomes Z ft8 in keeping with the sample design, and
43 2 "hi
y*w „.
w
7 _ = >= = _ _ + hij thij
th'J
43 2 nhi 43 2 "hi
(EEEVW2 EEE^Ay
h=1 ,-=1 y=i /j=i 7=1 ;=1
After collecting like terms and substituting the estimators for the summations, the previous
equation becomes
7 = Whifothi
Since X h(j is 1 if the j ft individual is in the sample, and 0 otherwise, the estimator for Z^9 can be
expressed as
7 _ ^jfrft
"
Notice that this expression of
is the weighted difference between the daily average fish consumption for the f1 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
Var(Z) =
where
with
mh
Zhi ~
and
Notice that if the value 2—for the two PSUs sampled from each stratum with
replacement—is substituted for nh 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 „„
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
z =
H
Substituting this definition of Zhi into the first equation yields
H "h
n n -m
E~ \^ 1
n / "~~~^~
/)Z—/
Define
H nh mhi
/=1 7=1
H
H "A m/
ft=1 (=1 7=1
and
'hi /Lt Whi^hij Xhi
7=1
Applying these definitions to the equation for V(R) and redistributing terms yields
B-7
-------
A-1 X
E (nr7ft)2
n-
Hence,
In order to show equation (1), it is sufficient to show (2).
Since
then V(R) = E(R-R)2 «
2 1
H "i,
E E (y/,rR xw)
Because the strata are independent, the previous equation becomes
7* _ »* T2
Expanding this equation yields
B-8
5/3
-------
X
E
T(y -Y)
*-~t v* hi h'
2
-2RE
— ^ — • —
+*>e
I2
E (*„/-**>
where
E
sample sh
P(sampleBh)
which can be rewritten as
• E
sample eh
1=1
P(sampleth),
Because the PSUs were sampled with replacement, the previous equation can be stated as
' E (nr
N
_y
T
_y
/ T
Further, the PSUs sampled with replacement are independent, yielding
E^i^ + 0
;=1
which can be expressed as
B-9
-------
Likewise,
Hence,
. H
\ ^^^^
£^J
X *=1
Thus, as an estimate of
V(R) ,
substituting
2 .2
2 .2
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
£(x>2
Thus, bias-corrected means were calculated as
£(X)
B-10
-------
R ,Cov(X,Y)_V(X)E(Y)
£(X)2 E(Xf
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
considered inconsequential. Therefore, uncorrected mean estimates were reported in the
document.
Percentile Estimates
Denote the p * percentile of the distribution F as 6P. Define 6 p as
6p=inf{F(Y)*p}.
The cumulative distribution, F(Y), is estimated as
43 2 nhi
with
w *
hij
43 2 "hg
E E E
/,=-! ,-=•) y=i
and a hij= 1 if y hij sy; 0 otherwise.
Thus, the p * percentile is estimated as
F~1(p), 0
-------
TABLE B.1. BIAS-CORRECTED AND UNCORRECTED ESTIMATES OF MEAN AS CONSUMED 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
2.87
6.90
9.77
2.12
1.26
3.37
4.99
8.16
13.15
60.78
79.57
94.66
Bias-Corrected
Estimate Difference
(grams/person/day) (grams/person/day)
2.87
6.90
9.77
2.12
1.26
3.37
4.99
8.16
13.14
60.78
79.59
94.65
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.00
0.02
0.01
(1) Source of data: 1994-1996 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 3-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
Uncorrected
Estimate
Population :.':, . :, ,; ...jftsH'tyfte Habitat {grams/person/day)
U.S.
U.S.
U.S.
Consumers Only
Finfish Freshwater/Estuarine
Marine
All
Shellfish Freshwater/Estuarine
Marine
All
Finfish and Shellfish Freshwater/Estuarine
Marine
All
Finfish and Shellfish Freshwater/Estuarine
Marine
All
3.58
8.98
12.56
2.76
1.60
4.35
6.33
10.58
16.91
77.14
103.23
121.75
Bias-Corrected
Estimate
(grams/person/day)
3.58
8.98
12.55
2.75
1.60
4.35
6.33
10.58
16.91
77.14
103.25
121.74
Difference
(grams/person/day)
0.00
0.00
0.01
0.01
0.00
0.00
0.00
0.00
0.00
0.00
0.02
0.01
(1) Source of data: 1994-1996 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 3-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 yhij are summed until the first instance when
the value of p is exceeded.
Bootstrap Intervals for Percentile 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 100cr
percentile and 100(1-a) 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 three CSFII surveys, resampling was conducted at the
stratum*PSU level. For each bootstrap sampling iteration, the nhij daily average consumption
values in a stratum*PSU were resampled with replacement until the resample contained n hi]
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 tf* draw, where 0
-------
observations remaining to be drawn in the resample to the number of draws remaining is 1.
Therefore, a number is generated from a Poisson random number generator with the mean of
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 *
L x*2, x*3,...., x* 1000) represents the 1,000 bootstrap resamples, then let (p" 1( p*2, p"3, p
" 1000) represent the resulting estimates of the p* 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 p<* percentile
estimate; this is due to the asymmetry of the distribution of the percentile estimates.
B-15
-------
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CSFII survey documentation, file 1 (See USDA/ARS, 1998).
DHHS (U. S. Department of Health and Human Services). 1996. 1996 Poverty Guidelines.
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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 IntemationalJoumal. 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 at. 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.]
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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