Appendix A
Glossary and Acronyms
GLOSSARY
Beginning stocks
Existing supplies of a farm commodity that consist of remaining stock carried over from the previous year’s production. (Definition from Economic Research Service (ERS) Food Availability Data System (FADS) Glossary1)
Boneless, trimmed-weight equivalent
In FADS, red meat (beef, veal, pork, lamb, and mutton), poultry (chicken and turkey), and fish estimates are fairly comparable. For most of these products, the measure excludes bones, edible offals, and game consumption. Boneless trimmed poultry includes skin, neck, and giblets but excludes chicken used for commercially prepared pet food. (Definition from ERS FADS Glossary)
Carcass-weight equivalent (CWE)
The weight of meat cuts and meat products converted to an equivalent weight of a dressed carcass. Includes bone, fat, tendons, ligaments, and inedible trimmings (whereas product weight may or may not). (Definition from ERS FADS Glossary)
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1The FADS Glossary is available at http://www.ers.usda.gov/data-products/foodavailability-(per-capita)-data-system/glossary.aspx [October 2014].
Commodity
A commodity is (1) an article of trade or commerce, esp. a product as distinguished from a service; (2) something of use, advantage or value; (3) any unprocessed or partially processed good, as a grain, fruit or vegetable, or a precious metal; (4) Obs. a quantity of goods. (Definition from Random House Webster’s College Dictionary, copyright 1992)
Commodity tree
A commodity tree is a symbolic representation of the flow from a primary commodity to various processed products derived from it, together with the conversion factors from one commodity to another. (Definition from the Food and Agriculture Organization [FAO]2 of the United Nations)
Consumer weight
In the ERS Loss-Adjusted Food Availability (LAFA) data series in FADS, the weight of the product (annual, per capita) as it is purchased at the retail level for use by consumers for at-home consumption or as it is purchased by food services or institutions for away-from-home consumption (e.g., at restaurants, fast food outlets, hospitals, and schools). It is the weight after retail-level losses have been subtracted. The consumer weight is the weight of the food before losses at the consumer level (e.g., inedible share and other cooking loss and uneaten food) have been subtracted. (Definition from ERS FADS Glossary)
Consumption
In economics, the using up of goods or services or the amount used up. In common usage, consumption can also mean the ingestion of food by eating or drinking. In ERS’s FADS (per capita), the food availability and the nutrient availability series provide estimates of the amount of food and nutrients used up; the LAFA data series provides estimates of food intake or the amount of food eaten or ingested. (Definition from ERS FADS Glossary)
Conversion factors
There are different types of conversion factors. One type is used to convert raw agricultural commodities into consumer products—for example, converting beef from a carcass weight to a boneless weight or converting a dozen shell eggs to kilograms of dried eggs. These factors may change over time in response to changes in agricultural production and marketing practices. In contrast, conversion factors for weights and measures
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2Available: http://www.fao.org/fileadmin/templates/ess/documents/methodology/tcf.pdf [October 2014].
for agricultural commodities and their products are constant over time. For example, 2 pints of liquid always equal 1 quart. (Definition from ERS FADS Glossary)
Crop year
The year in which a crop is harvested in contrast to the marketing year. For wheat, barley, and oats, the crop year is June 1 to May 31. For corn, sorghum, and soybeans, it is October 1 to September 30, and for cotton, peanuts, and rice, it is August 1 to July 31. (Definition from ERS FADS Glossary)
Cup equivalent (cup eq)
A standard of comparison for comparable amounts of various fruits, vegetables, and milk products. In the fruit and vegetable groups, a cup eq is the amount of a food considered equivalent to 1 cup of a cut-up fruit or vegetable; in the milk group, one cup eq is the amount of food considered equivalent to 1 cup of milk. (Definition from ERS FADS Glossary)
Dietary guidelines
Guidelines developed every 5 years by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services, emphasizing variety, balance, and moderation in the total diet without making recommendations regarding specific foods to include or exclude. The Dietary Guidelines for Americans, 20103 provides recommendations based on gender, age, and level of physical activity. (Definition from ERS FADS Glossary)
Disappearance
The food availability data are often referred to as food disappearance data because the data represent the amount of the food supply that “disappears” from farms, net imports, and storage facilities into the food marketing system and is available for consumption in the United States during a year.
Ending stocks
The remainder of current crop production carried over into the next crop year. (Definition from ERS FADS Glossary)
Farm weight
The weight of a commodity as measured on the farm before further conditioning and processing. (Definition from ERS FADS Glossary)
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3Available: http://www.cnpp.usda.gov/DietaryGuidelines [September 2014].
Food balance sheet
Food balance sheets present a comprehensive picture of the pattern of a country’s food supply during a specified reference period. The food balance sheet shows for each food item—that is, each primary commodity and a number of processed commodities potentially available for human consumption—the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side, a distinction is made between the quantities exported, fed to livestock, used for seed, processed for food use and nonfood uses, lost during storage and transportation, and food supplies available for human consumption at the retail level, that is, as the food leaves the retail shop or otherwise enters the household. ERS FADS is also based on food balance sheets. (Definition from FAO4)
Food group
A set of food items grouped together based on similarities in nutrient content and/or use by consumers and identified as a group for dietary guidance. In MyPlate, the basic food groups are “grains”—bread, rice, and pasta; “fruits”; “vegetables”; “milk and milk products”—milk, yogurt, and cheese; and “meat and beans”—meat, poultry, fish, dry edible beans/dry peas and lentils, eggs, and nuts. (Definition from ERS FADS Glossary)
Food loss
According to FAO of the United Nations, food loss means “any change in the availability, edibility, wholesomeness or quality of the food that prevents it from being consumed by people.” In ERS FADS, food loss represents the edible amount of food, postharvest, that is available for human consumption but is not consumed for any reason. It includes cooking loss and natural shrinkage (e.g., moisture loss); loss from mold, pests, or inadequate climate control; and food waste. Also see food waste. (Definition from ERS FADS Glossary)
Food pattern equivalent
A standardized amount of food, such as a cup or an ounce, used to provide dietary guidance or to make comparisons among similar foods. (Definition from ERS FADS Glossary)
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4See http://www.fao.org/docrep/003/x9892e/X9892e01.htm#P46_1749 [September 2014].
Food subgroup
A distinct subset of foods within a food group with specified similarities and a recommended quantity for consumption. In the Dietary Guidelines for Americans, 2010, the vegetable group is composed of the following subgroups: dark green vegetables, red and orange vegetables, beans and peas, starchy vegetables, and other vegetables. The grain group is composed of whole grains and refined grains subgroups. (Definition from ERS FADS Glossary)
Food waste
Food waste is a component of food loss and occurs when an edible item goes unconsumed, as in food discarded by retailers due to color or appearance and plate waste by consumers. ERS FADS is used to estimate food loss and not food waste (a subset of food loss). Also see food loss. (Definition from ERS FADS Glossary)
Loss at the consumer level
In the ERS LAFA data series in FADS, this type of loss includes food consumed at home and away from home (e.g., restaurants and fast food outlets) by consumers and food services. Losses at the consumer level have two components:
- “Nonedible share” of a food (e.g., asparagus stalk, apple core). Data on the nonedible share is from the National Nutrient Database for Standard Reference,5 compiled by the U.S. Department of Agriculture’s Agricultural Research Service (ARS).
- “Cooking loss and uneaten food such as plate waste” from the edible share. This measure is given as the percent or share of food available at the consumer level. (Definition from ERS FADS Glossary)
Loss from primary to retail weight
In the ERS LAFA data series in FADS, this type of loss measures the percentage or share of food loss between the primary weight (in most cases, the farm weight) and the retail weight. (Definition from ERS FADS Glossary)
Loss at the retail level
In the ERS LAFA data series in FADS, the loss in supermarkets, mega-stores such as Walmart, and other retail outlets, including convenience stores and mom-and-pop grocery stores. This type of loss does not include losses in restaurants and other foodservice outlets because that is cap-
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5Available: http://ndb.nal.usda.gov/ [September 2014].
tured in the “loss at the consumer level.” This measure is the percentage or share of food available at the retail to consumer level. (Definition from ERS FADS Glossary)
Marketing year
The 12-month period following harvest during which a commodity may be sold domestically, exported, or put into reserve stocks. The year varies by country and commodity. (Definition from ERS FADS Glossary)
MyPlate
A set of information and tools to help consumers follow the recommendations in the Dietary Guidelines for Americans, 2010. The Food Guidance System includes food intake patterns, print and web-based consumer materials, interactive tools, and information for professionals. MyPlate states that the amount of food needed varies by age, sex, and level of activity. It provides tables showing recommended daily amounts (or allowances) in terms of number of cups (for fruits, vegetables, and milk), ounces (for grains and meat), and teaspoons for oils. (Definition from ERS FADS Glossary)
Nonedible share
In the ERS LAFA data series in FADS, nonedible share is that portion of a food commodity that is not normally consumed, such as an asparagus stalk, apple core, peach pit, or chicken bones. Data on the nonedible share are from the National Nutrient Database for Standard Reference, compiled by ARS. (Definition from ERS FADS Glossary)
Nutrient availability
Data on the nutrient availability for foods and food groups is from the National Nutrient Database for Standard Reference,6 compiled by U.S. Department of Agriculture’s ARS. It includes amounts of nutrients (water, protein, fats [by type], sugars [by type], vitamins, minerals, etc.) per 100 grams of a food or food group. Nutrient availability by household is also available.
Other loss (cooking loss and uneaten food)
In the ERS LAFA data series in FADS, this type of loss includes all of the losses that occur at the consumer level, including plate waste, spoilage, and cooking losses. This type of loss does not include the nonedible share, which is accounted for separately. This measure is on a per capita per year basis. (Definition from ERS FADS Glossary)
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6Available: http://ndb.nal.usda.gov/ [September 2014].
Primary weight
In ERS FADS, the weight at a primary distribution level, which is dictated for each commodity by the structure of the marketing system and data availability. In most cases, the primary weight is the farm weight. For meat and poultry, the primary weight is the carcass weight. (Definition from ERS FADS Glossary)
Product weight
See retail weight. (Definition from ERS FADS Glossary)
Resident population
Includes all residents (both civilian and Armed Forces) living in the United States. The geographic universe for the resident population is the 50 states and the District of Columbia. For purposes of FADS tables, the measure is the population at the midpoint of the calendar or market year as a proxy for the average population during the time period. (Definition from ERS FADS Glossary)
Resident population plus Armed Forces overseas
Includes residents of the United States and members of the Armed Forces on active duty stationed outside the United States. Military dependents and other U.S. citizens living abroad are not included. (Definition from ERS FADS Glossary)
Retail weight
The weight of a product as it is sold at the retail level. In the meat trade, retail weight is differentiated from carcass-weight equivalent and may or may not include the weight of bone, fat, or additional water. Also called product weight. (Definition from ERS FADS Glossary)
Serving
See dietary guidelines and MyPlate.
Value chain
As product transformations and transactions take place along a chain of interrelated activities from farm to fork, value is added successively. The term “value chain” has thus been used to characterize this interconnected, coordinated set of links and linkages that take place as products move along a continuum between primary production and the consumer. (Definition from FAO7)
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7See http://www.fao.org/ag/ags/agribusiness-development/value-chain-training/en/?no_cache=1 [September 2014].
ACRONYMS
AMIS |
Agricultural Market Information System |
API |
application programming interface |
ARS |
Agricultural Research Service |
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CGF |
Consumer Goods Forum |
CIR |
Current Industrial Reports |
CNPP |
Center for Nutrition Policy and Promotion |
CNSTAT |
Committee on National Statistics |
CPC |
Central Product Classification |
CPI |
consumer price index |
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DAAF |
Department of Agriculture and Agri-Food Canada |
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EPA |
U.S. Environmental Protection Agency |
ERS |
Economic Research Service |
EU |
European Union |
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FA |
food availability |
FADS |
Food Availability Data System |
FAFH |
food away from home |
FAH |
food at home |
FAO |
Food and Agriculture Organization of the United Nations |
FAPRI |
Food and Agricultural Policy Research Institute |
FBS |
food balance sheet |
FCL |
FAOSTAT Commodity List |
FICRCD |
Food Intakes Converted to Retail Commodities Database |
FNB |
Food and Nutrition Board |
FNDDS |
Food and Nutrient Database for Dietary Studies |
FNS |
Food and Nutrition Service |
FoodAPS |
Food Acquisition and Purchase Survey |
FPED |
Food Patterns Equivalents Database |
FPID |
Food Patterns Equivalents Ingredient Database |
FUSIONS |
Food Use for Social Innovation by Optimizing Waste Prevention Strategies |
FWRA |
Food Waste Reduction Alliance |
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GDP |
gross domestic product |
GNI |
gross national income |
GS |
Global Strategy to Improve Rural and Agricultural Statistics |
GTAP |
Global Trade Analysis Project |
HEI |
Healthy Eating Index |
HS |
Harmonized System |
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IFPRI |
International Food Policy Research Institute |
IMPACT |
International Model for Policy Analysis of Agricultural Policies and Trade |
IOM |
Institute of Medicine |
IRI |
Information Resources Incorporated |
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LAFA |
loss-adjusted food availability |
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MSW |
municipal solid waste |
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NASS |
National Agricultural Statistics Service |
NHANES |
National Health and Nutrition Examination Survey |
NHS |
National Household Survey |
NRC |
National Research Council |
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OECD |
Organisation for Economic Co-operation and Development |
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PL |
private label |
PSU |
primary sampling units |
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RW |
random weight |
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SNAP |
Supplemental Nutrition Assistance Program |
SSA |
sub-Saharan Africa |
SUA |
supply and utilization accounts |
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UN |
United Nations |
UNEP |
United Nations Environment Programme |
UNSD |
United Nations Statistical Division |
UPC |
uniform product code |
USDA |
U.S. Department of Agriculture |
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WASDE |
World Agricultural Supply and Demand |
WBCSD |
World Business Council on Sustainable Development |
WCA |
World Census on Agriculture |
WRAP |
Waste and Resources Action Programme |
WRI |
World Resources Institute |
WWEIA |
What We Eat in America |