Overview of Food Intakes Converted to Retail Commodities
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- Food Intakes Converted to Retail Commodities Databases (FICRCD) provide data for foods consumed in the national dietary intake surveys at the retail commodity level.
- The survey foods are converted into 65 retail-level commodities. The commodities are grouped into eight major categories: Dairy Products; Fats and Oils; Fruits; Grains; Meat, Poultry, Fish and Eggs; Nuts; Caloric Sweeteners; and Vegetables, Dry Beans and Legumes.
- The Food Intakes Converted to Retail Commodities Databases were jointly developed by USDA’s Agricultural Research Service (ARS) and Economic Research Service (ERS) for the following three surveys:
- Continuing Survey of Food Intakes by Individuals 1994-1996 and 1998.
- National Health and Nutrition Examination Survey 1999-2000.
- What We Eat In America, National Health and Nutrition Examination Survey 2001-2002.
- By linking FICRCD to the respective national dietary surveys, the amounts of various commodities that are consumed by different age, gender, income, and ethnic groups can be estimated.
- By linking FICRCD to economic databases, cost of commodities such as fruits, vegetables, fluid milk, cheese, and yogurt can be computed, and the types and amounts of retail commodities that may be purchased for a healthful diet can be estimated.
- FICRCD can be used to address questions such as:
- How is a commodity used in the American diet? (e.g., what are the popular uses of the cheese commodity –in sandwiches, pizza, salads, or other foods?)
- Which foods in the dietary surveys contain specific commodities such as tomatoes, tree nuts, or eggs, and in what amounts?
- Is a specific commodity more often eaten at home or away-from-home? (e.g., do people eat more of commodities such as fluid milk, beef, and potatoes, at home or away from home?)
- Each FICRCD includes the amounts of 65 retail-level commodities present per 100 grams of survey foods.
- Each FICRCD is released in two formats:
- Microsoft Access® format
- SAS® format
- Methodology and User Guide for the Food Intakes Converted to Retail Commodities Databases that describes the process of disaggregation of foods, assignment of foods to appropriate commodities, and the application of conversion factors to convert foods to respective amounts of retail-level commodities.
- A list of foods in each commodity.
- A list of selected conversion factors used to convert foods as consumed to retail-level commodities.
- A list of variables in the databases.
Last Modified: 08/11/2011