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EUROPEAN COMMISSION
The DAFNE Food Classifi cation System
Operationalisation in 16 European countries
THE DAFNE FOOD CLASSIFICATION SYSTEM
Operationalisation in 16 European countries
Supported by the European Commission through the Health Monitoring Programme of the Health and Consumer Protection Directorate-General
EUROPEAN COMMISSION
Neither the European Commission nor any person acting on its behalf is responsible for any use that might be made of the following information. The information contained in this publication does not necessarily reflect the opinion or the position of the European Commission. Reproduction is authorised, except for commercial purposes, provided the source is acknowledged.
Europe Direct is a service to help you find answers
to your questions about the European Union
New freephone number:
00 800 6 7 8 9 10 11
A great deal of additional information on the European Union is available on the Internet. It can be accessed through the Europa server (http://europa.eu.int). ISBN 92-894-9027-6 © European Communities, 2005 Printed by the services of the European Commission, Luxembourg
1
Table of Contents Foreword ........................................................................................................................................3
Explanatory notes ..........................................................................................................................4
The DAFNE Food Classification System.....................................................................................6
The DAFNE Network ....................................................................................................................7
Food Aggregation Tables
AUSTRIA.............................................................................................................................11
BELGIUM ...........................................................................................................................23
FINLAND.............................................................................................................................49
FRANCE...............................................................................................................................73
GERMANY ..........................................................................................................................97
GREECE.............................................................................................................................113
IRELAND...........................................................................................................................131
ITALY ................................................................................................................................153
NORWAY ..........................................................................................................................167
PORTUGAL.......................................................................................................................189
SPAIN.................................................................................................................................225
SWEDEN............................................................................................................................249
UNITED KINGDOM .........................................................................................................275
HUNGARY – LUXEMBOURG – POLAND....................................................................301
3
Foreword A prerequisite for implementing public health programmes is the establishment of a framework for monitoring public health trends. Thus, the European Commission, in the context of action in the field of public health, considered the standardization and collection of comparable health data and the promotion of health monitoring and surveillance systems. The Health Monitoring Programme of the Directorate-General "Health and Consumer Protection" (DG SANCO) of the European Commission was accordingly set up and nutrition was identified as a priority area. In accordance with the above objectives, DG SANCO has been supporting the Data Food Networking (DAFNE) initiative through the Health Monitoring Programme. The DAFNE project is exploiting food, demographic and socioeconomic data collected in the National Household Budget Surveys (HBS) of European countries, in order to develop a cost-effective databank that allows monitoring food availability within and between European populations, based on comparable and harmonised information, assuring continuity over time. The development of a common classification system that would allow international comparisons of dietary data is a central element in the development of a European food databank. In the DAFNE project, the process of post-harmonisation included the establishment of operational criteria for the classification of the national food codes in 16 European countries, iterative cross-coding, as well as several working group meetings and bilateral visits to address specific problems. One of the outcomes of this harmonisation procedure is the DAFNE Food Classification System, which allows the classification of HBS-collected food data into 56 common subgroups. These subgroups can be further aggregated at various levels resulting with15 main food groups (Table 1 of explanatory notes). The present publication aims at describing, in an operational manner, the application of the DAFNE food classification system in the 16 countries of the network: Austria, Belgium, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Luxembourg, Norway, Poland, Portugal, Spain, Sweden and the UK. The DAFNE classification scheme is presented in the form of tables, specific for each country and survey year, and can thus serve as a basis for the integration of foods in a platform, which can conform to the European dietary habits and needs, and can contribute in making European food data interoperable, allowing international comparisons. Special thanks are due to the participants of the DAFNE network who, over the years, have contributed to developing the classification scheme. Gratitude is especially owed to the team of the DAFNE Coordinating Centre in Athens and particularly to Androniki Naska, as well as to Eleni Oikonomou and Kornilia Georga.
Antonia Trichopoulou, MD Antonio Doronzo The DAFNE co-ordinator DAFNE Scientific Officer University of Athens Health & Consumer Protection DG
European Commission
4
Explanatory Notes
Since household budget surveys are not designed to primarily serve nutrition purposes, the food coding
systems vary among countries ranging from very detailed records to more aggregated ones. With food
data recorded at various detail levels, the aggregation of food items to the lowest level of information
became necessary. In cases, however, in which more than one food items were recorded under a food
code and the national representatives were in a position to define the proportional contribution of each
food item, the codes were correspondingly split. To assure comparability between countries, without
compromising the particular dietary characteristics of the populations, disaggregating factors were also
applied in food items with particular synthesis. For example, the ingredients of margarines made of
vegetable and fish oil, consumed in Scandinavia, were considered through the classification procedure.
To achieve disaggregation, information was derived from various national sources, including the industry,
market shares and national dietary surveys. The latter was the case in the disaggregation of the food codes
used in the Italian HBS, where the data of the INN-CA study was taken into consideration.
For harmonising units of measurement and for allowing aggregation of specific items into major food
groups, density and conversion factors had to be employed. For instance, to estimate the overall
availability of non alcoholic beverages, the grams of coffee and tea leaves purchased by the households
had to be transformed to liquid equivalents, before being added to other non alcoholic drinks. The
national representatives were provided by a list of factors to be applied and were asked to indicate either
their approval or suggestion for a change, appropriately substantiated. To facilitate the readers of the
present document, density and conversion factors are continuously denoted in the notes underneath the
tables.
Due to the importance ready-to-eat dishes are gaining in the food market and in an attempt to capture
consumers’ preferences in relation to meat, fish and vegetable consumption, respective subgroups were
defined. Hence, the respective food codes were classified under meat or fish dishes when denoted as such.
Vegetable dishes and the vegetable ingredients of other preparations were classified as processed
vegetables. It should however be noted that the decisions of the DAFNE network were often shaped to
accommodate the available information. Nevertheless, the DAFNE food classification system is non-
static and is designed to accommodate amendments, if future developments in the food sector impose
them. Towards this direction, the HBS data compilers may consider the provision of more detailed
information, in particular to certain food products and dishes.
5
In certain countries, data were not recorded for all the food codes included in the national codification
system. Although these codes do not contribute in the daily food availability in this country, they are
included in the DAFNE classification scheme in order to demonstrate their grouping, if records were
collected.
6
Tab
le 1
: The
DA
FNE
Foo
d C
lass
ifica
tion
Syst
em
Cer
eal a
nd c
erea
l pro
duct
s V
eget
able
s
Bre
ad a
nd ro
lls
FR
ESH
VEG
ETA
BLE
S
Bak
ery
prod
ucts
(bre
ad a
nd ro
lls e
xclu
ded)
G
reen
leaf
y ve
geta
bles
Ric
e, c
erea
ls a
nd p
rodu
cts (
flour
and
pas
ta e
xclu
ded)
C
abba
ge
Fl
our
Tom
atoe
s
Past
a
C
arro
ts
Mea
t, m
eat p
rodu
cts a
nd d
ishe
s
Oni
ons,
garli
c an
d le
ek
R
ED M
EAT
Oth
er fr
esh
vege
tabl
es
Pork
mea
t (fr
esh
and
froz
en)
PR
OC
ESSE
D V
EGET
AB
LES
Bee
f, ve
al a
nd c
alf m
eat (
fres
h an
d fr
ozen
) Fr
uits
R
ed m
eat,
othe
r tha
n po
rk a
nd b
eef (
fres
h an
d fr
ozen
)
FRES
H F
RU
ITS
O
FFA
L (f
resh
and
froz
en)
App
les
P
OU
LTR
Y (f
resh
and
froz
en)
Citr
us fr
uits
CA
NN
ED M
EAT
AN
D M
EAT
PRO
DU
CTS
B
anan
as
M
EAT
DIS
HES
G
rape
s Fi
sh, s
eafo
od a
nd d
ishe
s
Pl
ums
Fi
sh (f
resh
, fro
zen
and
proc
esse
d)
Ber
ries
Se
afoo
d
Apr
icot
s and
pea
ches
Fish
dis
hes
C
herr
ies a
nd so
ur c
herr
ies
Milk
and
milk
pro
duct
s
Pe
ars
M
ilk
Oth
er fr
esh
frui
ts
C
hees
e
PRO
CES
SED
FR
UIT
S
Milk
pro
duct
s (ch
eese
exc
lude
d)
Frui
t and
veg
etab
le ju
ices
E
ggs
Fr
uit J
uice
s A
dded
lipi
ds
V
eget
able
Juic
es
LI
PID
S O
F A
NIM
AL
OR
IGIN
Su
gar
and
suga
r pr
oduc
ts
But
ter
Suga
r
A
nim
al fa
t (bu
tter e
xclu
ded)
Su
gar p
rodu
cts
LI
PID
S O
F V
EGET
AB
LE O
RIG
IN
Non
-alc
ohol
ic b
ever
ages
V
eget
able
fat
ST
IMU
LAN
TS
M
arga
rine
Cof
fee
Veg
etab
le fa
t (m
arga
rine
excl
uded
)
Te
a an
d si
mila
r inf
usio
ns
Veg
etab
le o
ils
Coc
oa
O
live
oil
M
INER
AL
WA
TER
Seed
oils
(oliv
e oi
l exc
lude
d)
SO
FT D
RIN
KS
Pota
toes
and
oth
er st
arch
y ro
ots
Alc
ohol
ic b
ever
ages
Pu
lses
Win
e N
uts
B
eer
Spiri
ts
7
The DAFNE Network
Austria Institute of Nutritional Sciences, University of Vienna I. Elmadfa, H. Friesling, A. Suchomel
Belgium
University of Gent, Faculty of Agricultural and Applied Biological Sciences, Department of Food Technology and Nutrition A.M. Remaut - de Winter, AP. Cueto Eulert
National Institute of Statistics, Brussels Staff from the Household Budget Survey Unit
Finland Statistics Finland, Helsinki, Finland MA Berg, A. Pajunen National Public Health Institute, Helsinki, Finland T. Hirvonen France Unité Observatoire des Consommations Alimentaires, AFSSA JL. Volatier, J. Maffre
Germany Lehrstuhl für Wirtschaftslehre des Haushalts, Technische Universität München, TUM, Weihenstephan G. Karg, K. Gedrich, K. Wagner Greece (coordinating centre) Department of Hygiene and Epidemiology, School of Medicine, University of Athens A. Trichopoulou, A. Naska, E. Oikonomou, V. Foukas. K Tsiotas, Y. Chloptsios, K. Georga, R. Dania
National Statistical Office, Athens G. Douros, I. Tsaousi
Hungary National Institute of Food Hygiene and Nutrition, Budapest G. Zajkas, M. Korom
Central Statistical Office, Department of Living Standards and Human Resources Statistics, Budapest P. Szivos
8
Ireland National Nutrition Surveillance Centre, Department of Health Promotion, National University of Ireland, Galway S. Friel, C. Kelleher Household Budget Survey Section, Central Statistics Office, Cork. J. Dalton Italy National Research Institute for Food and Nutrition (INRAN) A. Turrini, S. Martines Italian Statistical Office (ISTAT) S. Barcherini Luxembourg Interdisciplinary Nutrition Policy Group, Luxembourg A. Schmitt Central Statistics Office, Luxembourg J. Langers Norway Institute of Nutrition Research, University of Oslo K. Trygg, K. Lund-Iversen Statistics Norway, Oslo E. Mork Poland National Food and Nutrition Institute, Warsaw W. Sekula, M. Morawska, Z. Niedzialek Central Statistical Office, Department of Social and Demographic Surveys, Warsaw A. Bienkunska Portugal Faculty of Food and Nutrition Sciences, University of Porto MD Vaz de Almeida, S. Rodrigues, Spain Departamento de Nutricion y Bromatologia, Facultat de Farmacia, Universidad Complutense de Madrid O. Moreiras, C. Cuadrado Instituto Nacional de Estadistica, Madrid (INE) M.L. Boned, P. Seoane Spiegelberg
9
Sweden Karolinska Institutet, Unit for Preventive Nutrition, Department of Medical Nutrition and Department of Biosciences, Novum M. Sjöström, E. Poortvliet, A. Yngve
United Kingdom Department of Nutrition and Dietetics, King’s College, University of London M. Nelson, S. Burr Economics and Statistics – Department for Environment, Food and Rural Affairs (DEFRA) D. Rimmer
11
Fo
od A
ggre
gatio
n T
able
s – A
UST
RIA
12
AU
STR
IA -
FOO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R C
ER
EA
LS
AN
D C
ER
EA
L P
RO
DU
CT
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
BR
EA
D A
ND
RO
LL
S B
AK
ER
Y P
RO
DU
CT
S (b
read
and
rol
ls e
xclu
ded)
1112
10
1112
20
Whi
te b
read
D
ark
brea
d 11
1230
11
1240
11
1250
11
1400
Bis
cuits
R
usks
, cris
pbre
ad
Coo
kies
, bis
cuits
, waf
ers
Cak
es a
nd p
astri
es
RIC
E, C
ER
EA
LS
AN
D P
RO
DU
CT
S (f
lour
and
pas
ta e
xclu
ded)
FL
OU
R
1115
20
1111
00
Oth
er c
erea
l pro
duct
s (ba
tter,
sem
olin
a, c
orn
flake
s, m
uesl
i, m
alt,
star
ch)
Ric
e
1115
10
Flou
r
PAST
A
1113
00
Past
a
13
AU
STR
IA –
FO
OD
AG
GR
EG
AT
ION
TA
BL
E F
OR
ME
AT
, ME
AT
PR
OD
UC
TS
AN
D D
ISH
ES
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
RE
D M
EA
T
PO
RK
ME
AT
(fre
sh a
nd fr
ozen
)
BE
EF,
VE
AL
AN
D C
AL
F M
EA
T (f
resh
and
froz
en)
1122
00
1128
00*0
.5
Pork
(fre
sh o
r fro
zen)
M
ince
d m
eat1
1121
10
1121
20
1128
00*0
.5
Bee
f mea
t (fr
esh
or fr
ozen
) V
eal m
eat (
fres
h or
froz
en)
Min
ced
mea
t1
RE
D M
EA
T O
TH
ER
TH
AN
PO
RK
AN
D B
EE
F (f
resh
and
froz
en)
1123
00
1127
00
Shee
p an
d go
at m
eat (
fres
h an
d fr
ozen
) O
ther
mea
t (fr
esh
and
froz
en)
OFF
AL
(fre
sh a
nd fr
ozen
) PO
UL
TR
Y (f
resh
and
froz
en)
1129
00
Off
al
1124
00
Poul
try (f
resh
or f
roze
n)
CA
NN
ED
ME
AT
AN
D M
EA
T P
RO
DU
CT
S M
EA
T D
ISH
ES
1125
10
1125
20
1126
10
1126
20
Saus
ages
Sm
oked
mea
t pro
duct
s Sp
read
mea
t O
ther
pre
serv
ed o
r pro
cess
ed m
eat p
rodu
cts
N
OT
ES
FOR
ME
AT
, ME
AT
PR
OD
UC
TS
AN
D D
ISH
ES:
M
EA
T-1
C
ode
“112
800”
(min
ced
mea
t): 5
0% p
ork
and
50%
bee
f mea
t.
14
AU
STR
IA –
FO
OD
AG
GR
EG
AT
ION
TA
BL
E F
OR
FIS
H, S
EA
FOO
D A
ND
DIS
HE
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
FISH
(fre
sh, f
roze
n an
d pr
oces
sed)
SE
AFO
OD
11
3100
11
3300
Fi
sh (f
resh
or f
roze
n)
Fish
, sea
food
(drie
d, sm
oked
) 11
3200
11
3400
Se
afoo
d (f
resh
or f
roze
n)
Pres
erve
d or
pro
cess
ed fi
sh o
r sea
food
FI
SH D
ISH
ES
AU
STR
IA –
FO
OD
AG
GR
EG
AT
ION
TA
BL
E F
OR
EG
GS,
MIL
K A
ND
MIL
K P
RO
DU
CT
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
EG
GS
MIL
K
1147
00
Eggs
11
4100
11
4300
Fr
esh
milk
Pr
eser
ved
milk
(Ultr
a hi
gh te
mpe
ratu
re (U
HT)
-Milk
)
C
HE
ESE
M
ILK
PR
OD
UC
TS
(che
ese
excl
uded
) 11
4510
11
4520
C
hees
e C
urd
chee
se
1144
00
1146
00
1185
00*0
.6
Yog
hurt
Oth
er m
ilk p
rodu
cts
Ice
crea
m1
N
OT
ES
FOR
MIL
K A
ND
MIL
K P
RO
DU
CT
S:
M
ILK
-1
Cod
e “1
1850
0” (i
ce c
ream
): 1
L of
ice
crea
m =
0.6
Kg
of ic
e cr
eam
.
15
A
UST
RIA
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R A
DD
ED
LIP
IDS
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
LIP
IDS
OF
AN
IMA
L O
RIG
IN
BU
TT
ER
A
NIM
AL
FA
T (b
utte
r ex
clud
ed)
1151
00
But
ter
1155
00
Ani
mal
fat
LIP
IDS
OF
VE
GE
TA
BL
E O
RIG
IN
VE
GE
TA
BL
E F
AT
11
5200
M
arga
rine
and
othe
r veg
etab
le fa
t
M
AR
GA
RIN
E
VE
GE
TA
BL
E F
AT
(mar
gari
ne e
xclu
ded)
V
EG
ET
AB
LE
OIL
S
O
LIV
E O
IL
SEE
D O
ILS
(oliv
e oi
l exc
lude
d)
1153
00
Oliv
e oi
l 11
5400
O
ther
sala
d, c
ooki
ng a
nd e
dibl
e oi
l
16
AU
STR
IA –
FO
OD
AG
GR
EG
AT
ION
TA
BL
E F
OR
PO
TA
TO
ES
AN
D
OT
HE
R S
TA
RC
HY
RO
OT
S, P
UL
SES
AN
D N
UT
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
POT
AT
OE
S A
ND
OT
HE
R S
TA
RC
HY
RO
OT
S (p
otat
o pr
oduc
ts in
clud
ed)
1177
00
1178
00
Pota
toes
Tu
ber p
lant
and
oth
er p
rodu
cts o
f tub
er p
lant
s
PUL
SES
NU
TS
Puls
es a
re in
clud
ed in
the
food
cod
e 11
7500
(Drie
d ve
geta
bles
) N
uts a
re in
clud
ed in
the
food
cod
e 11
6800
(Drie
d fr
uits
)
17
A
UST
RIA
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R V
EG
ET
AB
LE
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
FRE
SH V
EG
ET
AB
LE
S
GR
EE
N L
EA
FY V
EG
ET
AB
LE
S C
AB
BA
GE
11
7100
Le
afy
vege
tabl
es, h
erbs
3 11
7200
C
abba
ges
TO
MA
TO
ES
C
AR
RO
TS
1173
00*0
.49
Tom
atoe
s1
1174
00*0
.34
Car
rots
2
O
NIO
NS,
GA
RL
IC A
ND
LE
EK
O
TH
ER
FR
ESH
VE
GE
TA
BL
ES
1174
00*0
.62
Oni
ons2
11
7300
*0.5
1 11
7400
*0.
04
Stem
veg
etab
les1
M
ushr
oom
s2
PRO
CE
SSE
D V
EG
ET
AB
LE
S 11
7500
D
ried
vege
tabl
es (i
ncl.
puls
es)
1176
00
Pres
erve
d, fr
ozen
veg
etab
les
N
OT
ES
FOR
VE
GE
TA
BL
ES:
V
EG
E-1
C
ode
“117
300”
(ste
m v
eget
able
s):4
9% to
mat
oes a
nd 5
1% st
em v
eget
able
s. V
EG
E-2
C
ode
“117
400”
(roo
t veg
etab
les,
mus
hroo
ms)
: 62%
oni
ons,
34%
car
rots
and
4%
mus
hroo
ms.
V
EG
E-3
C
ode
“117
100”
(lea
fy v
eget
able
s, he
rbs)
: Mos
tly le
afy
vege
tabl
es. T
he h
erb
cont
ribut
ion
is n
eglig
ible
.
18
AU
STR
IA –
FO
OD
AG
GR
EG
AT
ION
TA
BL
E F
OR
FR
UIT
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
FRE
SH F
RU
ITS
APP
LE
S
CIT
RU
S FR
UIT
S 11
6300
A
pple
s 11
6100
C
itrus
frui
ts
BA
NA
NA
S
GR
APE
S 11
6200
B
anan
as
1166
00*0
.31
Gra
pes1
P
LU
MS
B
ER
RIE
S 11
6500
*0.2
9 Pl
ums2
11
6600
*0.6
9 B
erry
frui
ts1
APR
ICO
TS
AN
D P
EA
CH
ES
C
HE
RR
IES
AN
D S
OU
R C
HE
RR
IES
1165
00*0
.54
Peac
hes,
nect
arin
es a
nd a
pric
ots2
11
6500
*0.1
7 C
herr
ies2
PE
AR
S 11
6400
Pe
ars
OT
HE
R F
RE
SH F
RU
ITS
1167
00
Oth
er fr
uits
PRO
CE
SSE
D F
RU
ITS
1168
00
1169
00
Drie
d fr
uits
(inc
l. nu
ts)
Pres
erve
d, fr
ozen
frui
t
NO
TE
S FO
R F
RU
ITS:
FRU
ITS-
1 C
ode
“116
600”
(ber
ry fr
uits
): 31
% g
rape
s, 69
% b
erry
frui
ts.
FRU
ITS-
2 C
ode
“116
500”
(sto
ne fr
uits
): 54
% p
each
es, n
ecta
rines
and
apr
icot
s, 29
% p
lum
s and
17%
che
rrie
s.
19
A
UST
RIA
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R F
RU
IT A
ND
VE
GE
TA
BL
E J
UIC
ES
H
OU
SEH
OL
D B
UD
GE
T S
UR
VE
Y
1999
-200
0
FRU
IT J
UIC
ES
VE
GE
TA
BL
E J
UIC
ES
1224
00
Veg
etab
le ju
ice
1223
00
Frui
t jui
ces
A
UST
RIA
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R S
UG
AR
AN
D S
UG
AR
PR
OD
UC
TS
H
OU
SEH
OL
D B
UD
GE
T S
UR
VE
Y
1999
-200
0
SUG
AR
SU
GA
R P
RO
DU
CT
S 11
8100
Su
gar,
swee
tene
r 11
8200
11
8300
11
8400
11
8600
Jam
, hon
ey
Cho
cola
te
Swee
ts
Oth
er c
onfe
ctio
nery
20 A
UST
RIA
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R N
ON
-AL
CO
HO
LIC
BE
VE
RA
GE
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
STIM
UL
AN
TS
C
OFF
EE
TE
A A
ND
SIM
ILA
R IN
FUSI
ON
S 12
1100
C
offe
e 12
1200
Te
a
CO
CO
A
MIN
ER
AL
WA
TE
R
1213
00
Coc
oa
1221
00
Min
eral
wat
er
SOFT
DR
INK
S 12
2200
Le
mon
ades
A
UST
RIA
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R A
LC
OH
OL
IC B
EV
ER
AG
ES
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
WIN
E
B
EE
R
2121
10
2121
20
2121
30
2122
00
Whi
te w
ine
Red
win
e, R
ose
Oth
er fr
uit w
ine
Spar
klin
g w
ine,
cha
mpa
gne,
ver
mou
th
2131
00
Bee
r, no
n-al
coho
lic b
eer
SPIR
ITS
2111
00
Schn
apps
, spi
rits,
lique
urs
21 A
UST
RIA
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R M
ISC
EL
LA
NE
OU
S FO
OD
S
AN
D D
ISH
ES
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99-2
000
FOO
D IT
EM
S D
ISH
ES
1191
00
1192
00
1193
00
1194
00
1110
400
1110
500
Sauc
es, v
ineg
ar, s
pice
s Sa
lt, sp
ices
B
akin
g ad
ditio
n, so
ups
Oth
er fo
od
Non
cla
ssifi
able
food
of b
ulk
purc
hase
N
on c
lass
ifiab
le fo
od fr
om a
dditi
onal
in
com
e
1110
100
1110
200
1110
300
Rea
dy-m
ade
froz
en fo
od
Oth
er p
rese
rved
read
y-m
ade
food
B
aby
food
23
Fo
od A
ggre
gatio
n T
able
s – B
EL
GIU
M
24
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R C
ER
EA
LS
AN
D C
ER
EA
L P
RO
DU
CT
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
BR
EA
D A
ND
RO
LL
S 11
1401
-11
1415
Bre
ad (d
iffer
ent t
ypes
) 11
1421
W
hite
bre
ad
1114
01,
1114
02,
1114
11
Whi
te b
read
1114
16*2
40
Fren
ch ty
pe b
read
1 11
1422
B
row
n &
sem
i-bro
wn
brea
d 11
1403
, 11
1404
, 11
1412
Bro
wn
& se
mi-b
row
n br
ead
1114
17*5
6
Rol
ls2
11
1423
Sp
ecia
l bre
ad
1114
05,
1114
06,
1114
13
Spec
ial b
read
1114
24
Fren
ch b
read
11
1407
Fr
ench
bre
ad
1114
25
Rol
ls
1114
08
Rol
ls
1114
14
Bre
ad la
rge
size
11
1415
B
read
smal
l siz
e
11
1499
B
read
with
out s
peci
ficat
ion
1114
99
Bre
ad w
ithou
t spe
cific
atio
n B
AK
ER
Y P
RO
DU
CT
S (b
read
and
rol
ls e
xclu
ded)
11
1501
*80
C
rois
sant
s, co
uque
s3
1115
01
Cro
issa
nts,
couq
ues
1115
01
Cro
issa
nts,
couq
ues
1115
02
Dry
swee
ts o
ther
than
bis
cuits
, ca
kes e
tc.
1115
02
Dry
pas
tries
(oth
er th
an c
ooki
es)
gauf
fres
, etc
. 11
1502
D
ry p
astri
es (o
ther
than
coo
kies
) ga
uffr
es, e
tc.
1115
07
Spic
ed b
read
11
1507
Sp
iced
bre
ad
1115
07
Spic
ed b
read
11
1508
R
usks
11
1508
R
usks
, toa
sts
1115
08
Rus
ks, t
oast
s 11
1503
Pa
strie
s and
pie
s 11
1503
Pa
strie
s and
pie
s (al
so fr
angi
pani
) 11
1503
Pa
strie
s and
pie
s (al
so fr
angi
pani
) 11
1505
Sp
ecul
ous
1115
04
Coo
kies
, gal
ette
s 11
1504
C
ooki
es, g
alet
tes
1115
06
Salte
d bi
scui
ts
1115
05
Spec
ulou
s 11
1505
Sp
ecul
ous
1115
04
Bis
cuits
11
1506
Sa
lted
bisc
uits
11
1506
Sa
lted
bisc
uits
11
9207
Pr
epar
ed sa
ndw
iche
s 11
9207
Pr
epar
ed sa
ndw
iche
s
25
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R C
ER
EA
LS
AN
D C
ER
EA
L P
RO
DU
CT
S (c
ontin
ued)
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
RIC
E, C
ER
EA
LS
AN
D P
RO
DU
CT
S (f
lour
and
pas
ta e
xclu
ded)
11
1602
Ta
pioc
a/ot
her s
emol
ina
base
d pr
oduc
ts
1116
01
Die
tetic
pro
duct
s bas
ed o
n flo
ur a
nd
star
ch
1116
01
Die
tetic
pro
duct
s bas
ed o
n flo
ur
and
star
ch
1116
03
Oth
er c
erea
l bas
ed p
rodu
cts
1116
02
Tapi
oca
and
othe
r sta
rch
base
d pr
oduc
ts
1116
02
Tapi
oca
and
othe
r sta
rch
base
d pr
oduc
ts
1111
01
Ric
e
1116
03
Oth
er c
erea
ls a
nd c
erea
l pro
duct
s 11
1603
O
ther
cer
eals
and
cer
eal p
rodu
cts
1112
05
Bar
ley
mal
t 11
1101
R
ice
and
rice
flake
s 11
1101
R
ice
and
rice
flake
s 11
1206
B
ran
1112
04
Oat
por
ridge
, oat
flak
es
1112
04
Oat
por
ridge
, oat
flak
es
1112
04
Oat
por
ridge
, oat
flak
es
FLO
UR
11
1201
W
heat
flou
r 11
1201
W
heat
flou
r 11
1201
W
heat
flou
r 11
1202
C
orn
flour
, ric
e flo
ur, o
ther
s 11
1202
C
orn
flour
, ric
e flo
ur, o
ther
s 11
1202
C
orn
flour
, ric
e flo
ur, o
ther
s 11
1203
Se
mol
ina
1112
03
Sem
olin
a 11
1203
Se
mol
ina
PAST
A
1113
01
Mac
aron
i, sp
aghe
tti
1113
01
Mac
aron
i, sp
aghe
tti, v
erm
icel
li, e
tc.
1113
01
Mac
aron
i, sp
aghe
tti, v
erm
icel
li,
etc.
11
1302
*0.8
3 M
ixed
pas
ta d
ishe
s4
1113
02*0
.83
M
ixed
pas
ta d
ishe
s4
1113
02*0
.83
M
ixed
pas
ta d
ishe
s4
NO
TE
S FO
R C
ER
EA
LS
AN
D C
ER
EA
L P
RO
DU
CT
S:
CE
R-1
Cod
e “1
1141
6” (F
renc
h ty
pe b
read
): A
vera
ge w
eigh
t per
pie
ce: 2
40 g
. C
ER
-2 C
ode
“111
417”
(rol
ls):
Ave
rage
wei
ght p
er p
iece
: 56
g.
CE
R-3
Cod
e “1
1150
1” (c
rois
sant
s, co
uque
s): A
vera
ge w
eigh
t per
pie
ce: 8
0 g
(198
7-19
88).
CE
R-4
Cod
e “1
1130
2” (m
ixed
pas
ta d
ishe
s): T
he in
gred
ient
s of a
300
g p
acka
ge o
f mix
ed p
asta
dis
h ar
e 25
0 g
past
a an
d 50
g d
ried
vege
tabl
es.
26
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R M
EA
T, M
EA
T P
RO
DU
CT
S A
ND
DIS
HE
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
RE
D M
EA
T
PO
RK
ME
AT
(fre
sh a
nd fr
ozen
) 11
2301
Po
rk c
hops
11
2203
Po
rk m
eat (
fres
h)
1122
03
Pork
mea
t (fr
esh)
11
2302
O
ther
por
k m
eat
1122
99*0
.45
Mea
t with
out s
peci
ficat
ion
(fre
sh) 2
11
2303
Po
rk m
eat (
froz
en)
1123
03
Pork
car
cass
11
2399
*0.4
5 M
eat w
ithou
t spe
cific
atio
n (f
roze
n) 2
1122
99*0
.45
Mea
t with
out s
peci
ficat
ion
(fre
sh) 2
11
2601
*0.7
M
ince
d m
eat1
1125
01*0
.50
Min
ced
mea
t3
1123
99*0
.45
Mea
t with
out s
peci
ficat
ion
(fro
zen)
2
1125
01*0
.50
Min
ced
mea
t3
B
EE
F, V
EA
L A
ND
CA
LF
ME
AT
(fre
sh a
nd fr
ozen
) 11
2101
En
treco
tes,
roas
t bee
f 11
2201
B
eef m
eat (
fres
h)
1122
01
Bee
f mea
t (fr
esh)
11
2102
St
andi
ng b
eef
1123
01
Bee
f mea
t (fr
ozen
) 11
2103
B
eef s
teak
11
2202
V
eal m
eat (
fres
h)
1122
02
Vea
l mea
t (fr
esh)
11
2104
M
ince
d be
ef st
eak
1123
02
Vea
l mea
t (fr
ozen
) 11
2105
B
oilin
g be
ef
1122
99*0
.15
Mea
t with
out s
peci
ficat
ion
(fre
sh) 2
11
2299
*0.1
5 M
eat w
ithou
t spe
cific
atio
n (f
resh
) 2
1121
06
Stew
mea
t 11
2399
*0.1
5 M
eat w
ithou
t spe
cific
atio
n (fr
ozen
) 2
1123
99*0
.15
Mea
t with
out s
peci
ficat
ion
(fro
zen)
2
1121
07
Bee
f car
cass
11
2501
*0.5
0 M
ince
d m
eat3
11
2501
*0.5
0 M
ince
d m
eat3
11
2201
V
eal
1125
11*0
.95
Am
eric
an (p
repa
red
or n
ot) 4
11
2511
A
mer
ican
not
pre
pare
d
1122
02
Vea
l for
stew
11
2233
H
ambu
rger
s and
oth
er k
ind
of
burg
ers (
fres
h)
1125
14*0
.90
Am
eric
an p
repa
red6
1122
04
Cal
f car
cass
11
2233
H
ambu
rger
s and
oth
er k
ind
of b
urge
rs
(fre
sh)
1126
01*0
.3
Min
ced
mea
t1
1123
33
Ham
burg
ers a
nd o
ther
kin
d of
bur
gers
(f
roze
n)
1129
06
Mea
t for
ham
burg
ers5
27
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R M
EA
T, M
EA
T P
RO
DU
CT
S A
ND
DIS
HE
S (c
ontin
ued)
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
R
ED
ME
AT
OT
HE
R T
HA
N P
OR
K A
ND
BE
EF
(fre
sh a
nd fr
ozen
) 11
2401
M
utto
n/la
mb
mea
t (ex
cl. o
ffal
) 11
2204
Sh
eep
and
lam
b m
eat,
fres
h 11
2204
Sh
eep
and
lam
b m
eat
1128
01
Gam
e, fr
esh
1123
04
Shee
p an
d la
mb
mea
t, fr
ozen
11
2802
G
ame,
froz
en
1122
11
Rab
bit,
fres
h 11
2211
R
abbi
t, fr
esh
1128
03
Oth
er m
eat
1123
11
Rab
bit,
froz
en
1127
05
Rab
bit,
fres
h 11
2221
G
ame,
fres
h 11
2221
G
ame,
fres
h 11
2706
R
abbi
t, fr
ozen
11
2321
G
ame,
froz
en
1125
01
Hor
se m
eat
1122
99*0
.10
Mea
t with
out s
peci
ficat
ion
(fre
sh) 2
11
2299
*0.1
0 M
eat w
ithou
t spe
cific
atio
n (f
resh
) 2
1123
99*0
.10
Mea
t with
out s
peci
ficat
ion
(fro
zen)
2
1123
99*0
.10
Mea
t with
out s
peci
ficat
ion
(fro
zen)
2
1122
05
Hor
se m
eat (
fres
h)
1122
05
Hor
se m
eat (
fres
h)
1123
05
Hor
se m
eat (
froz
en)
OFF
AL
(fre
sh a
nd fr
ozen
) 11
2203
C
alf l
iver
, kid
neys
, sw
eetb
read
s 11
2503
O
ffal
(liv
er- o
ther
than
vea
l liv
er-
hear
t, ki
dney
s)
1125
03
Off
al (l
iver
- oth
er th
an v
eal l
iver
- he
art,
kidn
eys)
11
2603
O
ffal
11
2513
M
eat o
ffal
(cho
pped
bon
e, m
eat
pack
, etc
.) PO
UL
TR
Y (f
resh
and
froz
en)
1127
01
Chi
cken
, fre
sh
1122
12
Chi
cken
, chi
cken
pie
ces,
fres
h 11
2212
C
hick
en, c
hick
en p
iece
s, fr
esh
1127
02
Hen
, fre
sh
1123
12
Chi
cken
, chi
cken
pie
ces,
froz
en
1127
03
Poul
try, f
resh
11
2213
H
en, f
resh
11
2213
H
en, f
resh
11
2704
Po
ultry
, fro
zen
1123
13
Hen
, fro
zen
1122
14
Oth
er p
oultr
y, fr
esh
1122
14
Oth
er p
oultr
y, fr
esh
1122
99*0
.30
Mea
t with
out s
peci
ficat
ion
(fre
sh)2
1123
14
Oth
er p
oultr
y, fr
ozen
11
2399
*0.3
0 M
eat w
ithou
t spe
cific
atio
n (f
roze
n)2
1122
99*0
.30
Mea
t with
out s
peci
ficat
ion
(fre
sh)2
1123
99*0
.30
Mea
t with
out s
peci
ficat
ion
(fro
zen)
2
28
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R M
EA
T, M
EA
T P
RO
DU
CT
S A
ND
DIS
HE
S (c
ontin
ued)
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
CA
NN
ED
ME
AT
AN
D M
EA
T P
RO
DU
CT
S
1126
02
Fres
h sa
usag
es
1125
02
Fres
h sa
usag
es
1125
02
Fres
h sa
usag
es
1126
05
Ham
11
2504
B
acon
11
2504
B
acon
11
2606
D
ried
saus
ages
11
2505
H
am
1125
05
Ham
11
2607
Pâ
té
1125
06
Dry
saus
ages
(sal
ami,
etc.
) 11
2506
D
ry sa
usag
es (s
alam
i, et
c.)
1126
08
Smok
ed a
nd sa
lted
mea
t 11
2507
Li
ver p
âté,
fatty
live
r pât
é ot
hers
pât
és
1125
07
Live
r pât
é, fa
tty li
ver p
âté
othe
rs p
âtés
11
2609
N
on-c
anne
d m
eat p
rodu
cts
1125
08
Salte
d an
d sm
oked
mea
t 11
2508
Sa
lted
and
smok
ed m
eat
1126
10
Oth
er c
anne
d m
eat p
rodu
cts
(fra
nkfu
rters
) 11
2509
O
ther
mea
t pre
para
tions
(not
can
ned)
11
2509
O
ther
mea
t pre
para
tions
(not
can
ned)
1126
04
Bac
on
1125
10
Can
ned
mea
t pre
para
tions
11
2510
C
anne
d m
eat p
repa
ratio
ns
ME
AT
DIS
HE
S 11
2902
Pr
epar
ed m
eat (
no a
dditi
ons)
1126
02
Prep
ared
mea
t, w
ithou
t add
ition
of
othe
r foo
d ite
ms
1126
02
Prep
ared
mea
t, w
ithou
t add
ition
of o
ther
fo
od it
ems
1129
03
Prep
ared
mea
t with
add
ition
s (p
rese
rved
or n
ot)
1126
03
Prep
ared
mea
t, m
ixed
with
oth
er
ingr
edie
nts (
pres
ente
d as
"m
eat s
alad
s")
1126
03
Prep
ared
mea
t, m
ixed
with
oth
er
ingr
edie
nts (
pres
ente
d as
"m
eat s
alad
s")
1122
31
Skew
ers,
saut
és, g
yros
, fre
sh
1122
31
Skew
ers,
saut
és, g
yros
, fre
sh
1123
31
Skew
ers,
saut
és, g
yros
, fro
zen
1129
04
Froz
en p
repa
red
mea
t 11
2232
Es
calo
pes,
cord
on b
leus
, etc
., fr
esh
1122
32
Esca
lope
s, co
rdon
ble
us, e
tc.,
fres
h
11
2332
Es
calo
pes,
cord
on b
leus
, etc
., fr
ozen
11
2905
M
eat f
or fo
ndue
etc
. 11
2234
Fo
ndue
and
gou
rmet
dis
hes,
fres
h 11
2234
Fo
ndue
and
gou
rmet
dis
hes,
fres
h
11
9202
D
ishe
s bas
ed o
n m
eat
1123
34
Fond
ue a
nd g
ourm
et d
ishe
s, fr
ozen
11
9202
D
ishe
s bas
ed o
n m
eat
NO
TE
S FO
R M
EA
T, M
EA
T P
RO
DU
CT
S A
ND
DIS
HE
S:
ME
AT
-1
Cod
e “1
1260
1” (m
ince
d m
eat):
70%
por
k an
d 30
% b
eef (
1987
-198
8)
ME
AT
-2
Cod
e “1
1229
9” (m
eat w
ithou
t spe
cific
atio
n, fr
esh)
& 1
1239
9 (m
eat w
ithou
t spe
cific
atio
n, fr
ozen
): 45
% p
ork,
15%
bee
f, 10
% o
ther
red
mea
t and
30%
pou
ltry.
M
EA
T-3
C
ode
“112
501”
(min
ced
mea
t): 5
0% b
eef a
nd 5
0% p
ork
(199
6-19
97, 1
999)
M
EA
T-4
C
ode
“112
511”
(Am
eric
an p
repa
red
or n
ot):
95%
bee
f mea
t and
5%
may
onna
ise
(199
6-19
97).
ME
AT
-5
Cod
e “1
1290
6” (m
eat f
or h
ambu
rger
): H
ambu
rger
s bou
ght o
n th
e B
elgi
an m
arke
t (no
t at f
ast f
ood,
rest
aura
nts)
are
mai
nly
unco
oked
bee
f mea
t. M
EA
T-6
C
ode
“112
514
“(A
mer
ican
pre
pare
d): 9
0% b
eef m
eat a
nd 1
0% m
ayon
nais
e (1
999)
.
29
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R F
ISH
, SE
AFO
OD
AN
D D
ISH
ES
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
FISH
(fre
sh, f
roze
n an
d pr
oces
sed)
11
3101
Fr
esh
sole
11
3201
Fr
esh
sole
11
3105
Sa
rdin
es
1131
02
Fres
h pl
aice
11
3202
Fr
esh
plai
ce
1132
01
Fres
h so
le
1131
03
Fres
h co
d 11
3203
Fr
esh
cod
1132
02
Fres
h pl
aice
11
3104
O
ther
fres
h sa
ltwat
er fi
sh
1132
04
Fres
h sa
lmon
11
3203
Fr
esh
cod
1131
07
Fres
h fr
eshw
ater
fish
11
3206
O
ther
sea
fish,
sard
ines
(fre
sh)
1132
04
Fres
h sa
lmon
11
3207
Sw
eetw
ater
fish
(fre
sh)
1132
05
Fres
h sa
rdin
es
1132
99
Fish
with
out s
peci
ficat
ion
(fre
sh)
1132
06
Oth
er se
a fis
h, sa
rdin
es (f
resh
)
11
3207
Sw
eetw
ater
fish
(fre
sh)
1132
99
Fish
with
out s
peci
ficat
ion
(fre
sh)
1131
05
Froz
en c
od
1133
01
Froz
en so
le
1133
01
Froz
en so
le
1131
06
Oth
er fr
ozen
saltw
ater
fish
11
3302
Fr
ozen
pla
ice
1133
02
Froz
en p
laic
e 11
3108
Fr
ozen
fres
hwat
er fi
sh
1133
03
Froz
en c
od
1133
03
Froz
en c
od
1133
04
Froz
en sa
lmon
11
3304
Fr
ozen
salm
on
1133
06
Oth
er se
a fis
h, sa
rdin
es (f
roze
n)
1133
06
Oth
er se
a fis
h, sa
rdin
es (f
roze
n)
1133
07
Swee
twat
er fi
sh (f
roze
n)
1133
07
Swee
twat
er fi
sh (f
roze
n)
1132
02
Can
ned
herr
ing
11
3404
Sa
lmon
(can
ned)
11
3403
C
od (c
anne
d)
1132
03
Can
ned
salm
on
1134
05
Sard
ines
(can
ned)
11
3404
Sa
lmon
(can
ned)
11
3204
C
anne
d sa
rdin
es
1134
06
Oth
er se
a fis
h (c
anne
d)
1134
05
Sard
ines
(can
ned)
11
3205
*0.5
O
ther
can
ned
fish1
11
3407
Sw
eetw
ater
fish
(can
ned)
11
3406
O
ther
sea
fish
(can
ned)
11
3201
Fi
sh sa
lted,
drie
d, sm
oked
11
3499
Fi
sh w
ithou
t spe
cific
atio
n (c
anne
d)
1134
07
Swee
twat
er fi
sh (c
anne
d)
1135
01
Salte
d, d
ried
or c
ooke
d fis
h (c
anne
d)
1134
99
Fish
with
out s
peci
ficat
ion
(can
ned)
11
3501
Sa
lted,
drie
d or
coo
ked
fish
(can
ned)
30
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R F
ISH
, SE
AFO
OD
AN
D D
ISH
ES
(con
tinue
d)
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
SEA
FOO
D
1131
09
Fres
h cr
usta
cean
s, m
ollu
scs
1132
08
Shrim
ps (f
resh
) 11
3208
Sh
rimps
(fre
sh)
1132
09
Mus
sels
(fre
sh)
1132
09
Mus
sels
(fre
sh)
1132
10
Oth
er c
rust
acea
ns, s
hells
, mol
lusc
s (f
resh
) 11
3210
O
ther
cru
stac
eans
, she
lls, m
ollu
scs
(fre
sh)
1132
11
Cav
iar (
fres
h)
1132
11
Cav
iar (
fres
h)
1131
10
Froz
en c
rust
acea
ns, m
ollu
scs
1133
08
Shrim
ps (f
roze
n)
1133
08
Shrim
ps (f
roze
n)
1133
09
Mus
sels
(fro
zen)
11
3310
O
ther
cru
stac
eans
, she
lls, m
ollu
scs
(fro
zen)
11
3310
O
ther
cru
stac
eans
, she
lls, m
ollu
scs
(fro
zen)
11
3399
Fi
sh w
ithou
t spe
cific
atio
n (f
roze
n)
1132
05*0
.5
Oth
er c
anne
d cr
usta
cean
s, m
ollu
scs1
11
3408
Sh
rimps
(can
ned)
11
3408
Sh
rimps
(can
ned)
1134
09
Mus
sels
(can
ned)
11
3409
M
usse
ls (c
anne
d)
1134
10
Oth
er c
rust
acea
ns, s
hells
, mol
lusc
s (c
anne
d)
1134
10
Oth
er c
rust
acea
ns, s
hells
, mol
lusc
s (c
anne
d)
1134
11
Cav
iar (
cann
ed)
1134
11
Cav
iar (
cann
ed)
FISH
DIS
HE
S 11
3301
Fi
sh d
ishe
s 11
3601
Fi
sh sa
lads
(no
gree
n ve
geta
bles
in
clud
ed)
1136
01
Fish
sala
ds (n
o gr
een
vege
tabl
es
incl
uded
) 11
3302
Fr
ozen
pre
pare
d fis
h di
shes
11
3602
Pi
ckle
d fis
h et
c.
1136
02
Pick
led
fish
etc.
1192
03
Dis
hes b
ased
on
fish
1192
03
Dis
hes b
ased
on
fish
NO
TE
S FO
R F
ISH
, SE
AFO
OD
AN
D D
ISH
ES:
FI
SH-1
C
ode
“113
205”
(oth
er c
anne
d fis
h, c
rust
acea
ns, m
ollu
scs)
: 50%
can
ned
fish
and
50%
can
ned
seaf
ood.
31
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R E
GG
S, M
ILK
AN
D M
ILK
PR
OD
UC
TS
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
EG
GS
1143
01
Eggs
11
4301
/60
Chi
cken
egg
s1
1143
01/6
0 C
hick
en e
ggs1
1143
02/6
0 O
ther
egg
s1
1143
02/6
0 O
ther
egg
s1
MIL
K
1141
01
Milk
, who
le fa
t 11
4101
W
hole
milk
11
4101
W
hole
milk
11
4102
Skim
med
milk
11
4102
Sk
imm
ed a
nd se
mi-s
kim
med
milk
11
4102
Sk
imm
ed a
nd se
mi-s
kim
med
milk
11
4103
*2.2
C
onde
nsed
milk
1 11
4103
*2.2
C
onde
nsed
milk
1
1141
03*2
.2
Con
dens
ed m
ilk1
CH
EE
SE
1142
01
Cot
tage
che
ese,
etc
. 11
4201
W
hite
che
ese,
pos
sibl
y w
ith fr
uits
11
4201
W
hite
che
ese,
pos
sibl
y w
ith fr
uits
11
4202
Pr
oces
sed
chee
se
1142
02
Spre
ad c
hees
e 11
4202
Sp
read
che
ese
1142
03*1
.5
Har
d/se
mi-h
ard
chee
se2
1142
03*1
.5
Har
d an
d se
mi-h
ard
chee
se2
1142
03*1
.5
Har
d an
d se
mi-h
ard
chee
se2
1142
04
Soft
chee
se
1142
04
Soft
chee
se
1142
04
Soft
chee
se
1142
05*1
.5
Che
ese
for d
iet2
11
4205
*1.2
5 C
hees
e fo
r die
t 2
1142
05*1
.25
Che
ese
for d
iet2
1142
06*1
.5
Var
iety
of c
hees
es (P
late
au d
e fr
omag
e) 2
1142
06*1
.5
Var
iety
of c
hees
es (P
late
au d
e fr
omag
e) 2
11
4206
*1.5
V
arie
ty o
f che
eses
(Pla
teau
de
from
age)
2
1142
99
Che
ese
with
out s
peci
ficat
ion
1142
99
Che
ese
with
out s
peci
ficat
ion
MIL
K P
RO
DU
CT
S (c
hees
e ex
clud
ed)
1141
05*0
.9
Cre
am3
11
4104
*8
Pow
der d
iete
tic m
ilk1
1141
04*8
Po
wde
r die
tetic
milk
1
1141
06*0
.9
Oth
er m
ilk p
rodu
cts (
e.g.
ch
ocol
ate
milk
, but
term
ilk) 4
11
4105
C
ream
(bot
tled
or c
anne
d)
1141
05
Cre
am (b
ottle
d or
can
ned)
1141
07
Oth
er d
airy
pro
duct
s (e.
g.
yogh
urt,
dess
erts
) 11
4106
O
ther
milk
s: c
hoco
late
milk
, bu
tterm
ilk, e
tc.
1141
06
Oth
er m
ilks:
cho
cola
te m
ilk,
butte
rmilk
, etc
.
11
4108
Y
oghu
rt (w
ith o
r with
out f
ruits
or
flavo
ur)
1141
08
Yog
hurt
(with
or w
ithou
t fru
its o
r fla
vour
)
11
4109
O
ther
dai
ry p
rodu
cts:
cre
am
dess
ert,
etc.
11
4109
O
ther
dai
ry p
rodu
cts:
cre
am d
esse
rt,
etc.
32
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R E
GG
S, M
ILK
AN
D M
ILK
PR
OD
UC
TS
(con
tinue
d)
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
MIL
K P
RO
DU
CT
S (c
hees
e ex
clud
ed) (
cont
inue
d)
1102
06*0
.6
Ice
crea
m5
1141
99
Milk
with
out s
peci
ficat
ion,
dai
ry p
rodu
cts
with
out s
peci
ficat
ion
1141
99
Milk
with
out s
peci
ficat
ion,
dai
ry
prod
ucts
with
out s
peci
ficat
ion
1183
06
Ice
crea
m, i
ce p
ralin
es
1183
06
Ice
crea
m, i
ce p
ralin
es
1183
07
Sorb
et
1183
07
Sorb
et
NO
TE
S FO
R E
GG
S:
EG
G-1
The
ave
rage
wei
ght f
or a
n eg
g is
60
g. D
ivis
ion
by 6
0 gi
ves t
he n
umbe
r of p
iece
s of e
ggs.
NO
TE
S FO
R M
ILK
AN
D M
ILK
PR
OD
UC
TS:
M
ILK
-1
All
milk
item
s (e.
g. c
onde
nsed
milk
, drie
d m
ilk) a
re c
onve
rted
to fr
esh
milk
equ
ival
ents
: 1
unit
of c
onde
nsed
milk
* 2
.2 =
1 u
nit o
f fre
sh m
ilk
1 un
it of
drie
d m
ilk *
8 =
1 u
nit o
f fre
sh m
ilk
MIL
K-2
M
ultip
licat
ion
by 1
.5 o
r 1.2
5 is
use
d fo
r the
con
vers
ion
of h
ard
chee
se to
fres
h ch
eese
equ
ival
ents
. M
ILK
-3
Cod
e “1
1410
5” (c
ream
): 1
L of
cre
am =
0.9
Kg
of c
ream
.
MIL
K-4
C
ode
“114
106”
(oth
er m
ilk p
rodu
cts)
: 1 L
of c
hoco
late
milk
= 0
.9 K
g of
cho
cola
te m
ilk.
MIL
K-5
C
ode
“110
206”
(ice
cre
am):
1 L
of ic
e cr
eam
= 0
.6 K
g of
ice
crea
m.
33
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R A
DD
ED
LIP
IDS
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
LIP
IDS
OF
AN
IMA
L O
RIG
IN
BU
TT
ER
11
5102
B
utte
r for
coo
king
11
5101
B
utte
r 11
5101
B
utte
r 11
5101
B
utte
r 11
5102
B
utte
r bas
ed sp
read
s 11
5102
B
utte
r bas
ed sp
read
s 11
5103
B
utte
r bas
ed sp
read
s
A
NIM
AL
FA
T (b
utte
r ex
clud
ed)
1153
02
Pork
fat
1153
04
Ani
mal
fat
1153
04
Ani
mal
fat
1153
03
Bee
f fat
11
5399
*0.5
Fa
t with
out s
peci
ficat
ion1
11
5399
*0.5
Fa
t with
out s
peci
ficat
ion1
1153
04
Oth
er fa
ts
LIP
IDS
OF
VE
GE
TA
BL
E O
RIG
IN
VE
GE
TA
BL
E F
AT
M
AR
GA
RIN
E
1152
01
Die
t mar
garin
e, u
nsal
ted
1152
01
Die
tetic
mar
garin
e 11
5201
D
iete
tic m
arga
rine
1152
02
Mar
garin
e, c
orn
base
d 11
5202
H
ard
mar
garin
e 11
5202
H
ard
mar
garin
e 11
5203
O
ther
soft
mar
garin
e
1152
03
Min
arin
e 11
5203
M
inar
ine
1152
04
Har
d m
arga
rine
1152
99
Mar
garin
es, w
ithou
t spe
cific
atio
n 11
5299
M
arga
rines
, with
out s
peci
ficat
ion
1152
05
Uns
alte
d m
inar
ine
11
5206
Sa
lted
min
arin
e
V
EG
ET
AB
LE
FA
T (m
arga
rine
exc
lude
d)
1153
01
Veg
etab
le c
ooki
ng fa
ts
1153
01
Veg
etab
le fa
t 11
5301
V
eget
able
fat
1153
99*0
.5
Fat w
ithou
t spe
cific
atio
n1
1153
99*0
.5
Fat w
ithou
t spe
cific
atio
n1
VE
GE
TA
BL
E O
ILS
OL
IVE
OIL
11
5404
O
live
oil
1154
03/0
.9
Oliv
e oi
l2 11
5403
/0.9
O
live
oil2
34
B
EL
GIU
M –
FO
OD
AG
GR
EG
AT
ION
TA
BL
E F
OR
AD
DE
D L
IPID
S (c
ontin
ued)
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
SE
ED
OIL
S (o
live
oil e
xclu
ded)
11
5405
O
ther
oils
11
5401
/0.9
Pe
anut
oil2
11
5401
/0.9
Pe
anut
oil2
1154
01
Pean
ut o
il
1154
02/0
.9
Mai
ze o
il2
1154
02/0
.9
Mai
ze o
il2
1154
02
Saff
low
er o
il
1154
04/0
.9
Oth
er o
ils (s
oya,
sunf
low
er, e
tc.)
2 11
5404
/0.9
O
ther
oils
(soy
a, su
nflo
wer
, etc
.)2
1154
03
Cor
n oi
l, so
ya o
il, su
nflo
wer
oil
11
5499
/0.9
O
ils w
ithou
t spe
cific
atio
n2
1154
99/0
.9
Oils
with
out s
peci
ficat
ion2
N
OT
ES
FOR
AD
DE
D L
IPID
S:
LIP
ID-1
C
ode
“115
399”
(fat
with
out s
peci
ficat
ion)
: 50%
ani
mal
fat a
nd 5
0% v
eget
able
fat.
LIP
ID-2
C
odes
“11
5401
” (p
eanu
t oil)
, “11
5402
” (m
aize
oil)
, “11
5403
” (o
live
oil),
“11
5404
” (o
ther
oils
, soy
a, su
nflo
wer
, etc
.) an
d “1
1549
9” (o
ils w
ithou
t spe
cific
atio
n):
1
L o
f oil
= 0.
9 K
g of
oil.
35
BE
LG
IUM
– F
OO
D A
GG
RE
GA
TIO
N T
AB
LE
FO
R P
OT
AT
OE
S A
ND
OT
HE
R S
TA
RC
HY
RO
OT
S,
PUL
SES
AN
D N
UT
S
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
87-1
988
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
96-1
997
HO
USE
HO
LD
BU
DG
ET
SU
RV
EY
19
99
POT
AT
OE
S A
ND
OT
HE
R S
TA
RC
HY
RO
OT
S (p
otat
o pr
oduc
ts in
clud
ed)
1171
01
Pota
toes
new
11
7801
Po
tato
es n
ew
1178
01
Pota
toes
new
11
7102
O
ther
pot
atoe
s 11
7802
O
ther
pot
atoe
s 11
7802
O
ther
pot
atoe
s 11
7103
Po
tato
pro
duct
s 11
7803
Po
tato
cro
quet
tes
1178
03
Pota
to c
roqu
ette
s
11
7804
C
hips
11
7804
C
hips
1178
05
Oth
er p
otat
o pr
oduc
ts
1178
05
Oth
er p
otat
o pr
oduc
ts
1172
01
Oth
er tu
bers
11
7220
O
ther
tube
rs
1173
20
Oth
er tu
bers
(fro
zen)
11
7420
O
ther
tube
rs (c
anne
d)
1172
20
Oth
er tu
bers
11
7420
O
ther
tube
rs (c
anne
d)
PUL
SES
1162
01
D
ried
peas
11
7599
D
ried
vege
tabl
es (b
eans
, pea
s)
1162
02
Drie
d be
ans
1162
03*0
.95
Puls
es a
nd o
ther
drie
d ve
geta
bles
1
NU
TS
1163
10*0
.22
C
hest
nuts
, wal
nuts
1 11
6511
N
uts,
incl
udin
g ch
estn
uts (
with
out s
hells
) 11
6511
N
uts,
incl
udin
g ch
estn
uts (
with
out
shel
ls)
1164
05*0
.20*
0.22
N
uts1
, 2
1166
03*0
.15
N
uts w
ithou
t she
lls3
NO
TE
S FO
R P
UL
SES:
PU
LSE
S-1
Cod
e “1
1620
3” (p
ulse
s and
oth
er d
ried
vege
tabl
es):
95%
pul
ses a
nd 5
% o
ther
drie
d ve
geta
bles
. N
OT
ES
FOR
NU
TS:
N
UT
S-1
M
ultip
licat
ion
by 0
.22
is u
sed
for t
he c
onve
rsio
n of
fres
h nu
ts w
ith sh
ells
to d
ried
nuts
with
out s
hells
(198
7-19
88).
NU
TS-
2
Cod
e “1
1640
5” (o
ther
trop
ical
frui
ts a
nd n
uts)
: 80%
trop
ical
frui
ts a
nd 2
0% n
uts.
NU
TS-
3
Cod
e “1
1660
3” (d
ried
frui
ts a
nd n
uts w