Routine: FHNDB002

Entry Points

Name	Comments	DBIA/ICR reference
1	;;CHEESE,NEUFCHATEL^1-031^oz^28.35^100^N^
2	;;CHEESE,PARMESAN,GRATED^1-032^tbsp^5^100^N^
3	;;CHEESE,PARMESAN,HARD^1-033^cubic inch^10.3^100^N^
4	;;CHEESE,PORT DE SALUT^1-034^cubic inch^17^100^N^
5	;;CHEESE,PROVOLONE^1-035^cubic inch^17^100^N^
6	;;CHEESE,RICOTTA,WHOLE MILK^1-036^cup^124^100^N^
7	;;CHEESE,RICOTTA,PART SKIM MILK^1-037^oz^28.35^100^N^
8	;;CHEESE,ROMANO^1-038^oz^28.35^100^N^
9	;;CHEESE,ROQUEFORT^1-039^oz^28.35^100^N^
10	;;CHEESE,SWISS^1-040^cubic inch^15^100^N^
11	;;CHEESE,TILSIT^1-041^oz^28.35^100^N^
12	;;CHEESE,PAST PROCESS,AMERICAN,W/DI NA PO4^1-042^cubic inch^18^100^N^
13	;;CHEESE,PAST PROCESS,PIMENTO^1-043^cubic inch^18^100^N^
14	;;CHEESE,PAST PROCESS,SWISS,W/DI NA PO4^1-044^cubic inch^18^100^N^
15	;;CHEESE FD,COLD PK,AMERICAN^1-045^oz^28.35^100^N^
16	;;CHEESE FD,PAST PROCESS,AMERICAN,WO/DI NA PO4^1-046^slice^21^100^N^
17	;;CHEESE FD,PAST PROCESS,SWISS^1-047^oz^28.35^100^N^
18	;;CHEESE SPRD,PAST PROCESS,AMERICAN,WO/DI NA PO4^1-048^slice^14^100^N^
19	;;CREAM,FLUID,HALF AND HALF^1-049^container^15^100^N^
20	;;CREAM,FLUID,LT (COFFEE CRM OR TABLE CRM)^1-050^container^11.1^100^N^
21	;;CREAM,FLUID,LT WHIPPING^1-052^tbsp^15^100^N^
22	;;CREAM,FLUID,HVY WHIPPING^1-053^tbsp^15^100^N^
23	;;CREAM,WHIPPED,CRM TOPPING,PRESSURIZED^1-054^tbsp^3^100^N^
24	;;CREAM,SOUR,RED FAT,CULTURED^1-055^tbsp^15^100^N^
25	;;CREAM,SOUR,CULTURED^1-056^tbsp^12^100^N^
26	;;EGGNOG^1-057^fl oz^31.8^100^N^
27	;;SOUR DRSNG,NON-BUTTERFAT,CULTURED,FILLED CREAM-TYPE^1-058^tbsp^12^100^N^
28	;;MILK,FILLED,FLUID,W/BLEND OF HYDR VEG OILS^1-059^cup^244^100^N^
29	;;MILK,FILLED,FLUID,W/LAURIC ACID OIL^1-060^fl oz^30.5^100^N^
30	;;CREAM SUB,LIQ,W/HYDR VEG OIL&SOY PROT^1-067^container^15^100^N^

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Package: Dietetics

Routine: FHNDB002

Information

Source Information

Entry Points