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The LanguaL 2017™ Thesaurus  -  Systematic Display

 Updated 2018-06-12

 

FTCA1269
Descriptor    PRODUCT TYPE, USDA STANDARD REFERENCE
Scope noteThis term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. 
Description 
Food classification according to the USDA National Nutrient Database for Standard Reference.
 
Showing 57 terms
Close expanded terms     

 

A. PRODUCT TYPE

DIETARY SUPPLEMENT

FOOD ADDITIVES

PRODUCT TYPE, EUROPEAN UNION

PRODUCT TYPE, INTERNATIONAL

PRODUCT TYPE, NOT KNOWN

PRODUCT TYPE, OTHER

PRODUCT TYPE, USA

PRODUCT TYPE, U.S. CODE OF FEDERAL REGULATIONS, TITLE 21

PRODUCT TYPE, USDA STANDARD REFERENCE

0100 DAIRY AND EGG PRODUCTS (USDA SR)

0200 SPICES AND HERBS (USDA SR)

0300 BABY FOODS (USDA SR)

0400 FATS AND OILS (USDA SR)

0500 POULTRY PRODUCTS (USDA SR)

0600 SOUPS, SAUCES, AND GRAVIES (USDA SR)

0700 SAUSAGES AND LUNCHEON MEATS (USDA SR)

0800 BREAKFAST CEREALS (USDA SR)

0900 FRUITS AND FRUIT JUICES (USDA SR)

1000 PORK PRODUCTS (USDA SR)

1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)

1200 NUT AND SEED PRODUCTS (USDA SR)

1300 BEEF PRODUCTS (USDA SR)

1400 BEVERAGES (USDA SR)

1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR)

1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)

1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)

1800 BAKED PRODUCTS (USDA SR)

1900 SWEETS (USDA SR)

2000 CEREAL GRAINS AND PASTA (USDA SR)

2100 FAST FOODS (USDA SR)

2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR)

2500 SNACKS (USDA SR)

3500 ETHNIC FOODS (USDA SR)

3600 RESTAURANT FOODS (USDA SR)

B. FOOD SOURCE

ALGAE, BACTERIA OR FUNGUS USED AS FOOD SOURCE

ANIMAL USED AS FOOD SOURCE

CHEMICAL FOOD SOURCE

FOOD ADDITIVE

FOOD SUPPLEMENTS, VITAMIN AND MINERAL SUBSTANCES (EC)

OTHER CHEMICAL FOOD SOURCE

FOOD SOURCE NOT KNOWN

LIQUID AS FOOD SOURCE

PLANT USED AS FOOD SOURCE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

H. TREATMENT APPLIED

J. PRESERVATION METHOD

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD




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