Questions & Answers
Q: Does the Food Availability (Per Capita) Data System measure actual
consumption?
 A: No. The data system, which consists of three data series, does not measure
actual consumption or the quantities ingested. The data are not
based on direct observations of consumption or on survey reports of consumption. They are calculated by adding total annual production, imports, and beginning stocks of a particular commodity and then subtracting exports, ending stocks, and nonfood uses. Per capita estimates are calculated using population estimates for that particular year. However,
ERS's food availability (per capita) data are useful for economic
analysis because they serve as indirect measures of trends in
food use. In other words, the Food Availability (Per Capita) Data System
provides an indication of whether Americans, on average, are
consuming more or less of various foods over time.
Q: Does the data system provide estimates by State or region?
A: No, the data are available only at the national level, and it is not known whether such data can be obtained.
See documentation for more details on how the core food availability data are constructed.
Q: Are the food availability data adjusted for food losses?
A: No, the core food availability data
are not adjusted for most food losses (only some farm to retail losses have been accounted for at this stage). However, ERS has developed
methods to adjust the food availability data for losses and also to present
the data in terms
of daily per capita MyPyramid equivalents or allowances. The second data series—Loss-Adjusted Food Availability Data—allows researchers to gain a more complete understanding
of U.S. dietary patterns by comparing food availability servings
measured at the national
level with estimates generated at the individual level from
food intake surveys.
Q: What is the difference between farm weight and retail weight?
A: Farm weight is the weight of a commodity as measured on the farm before further conditioning and
processing. Retail weight (also called product weight) is 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. Additional
definitions can be found in the glossary.
Q: What are discretionary calories?
A: Discretionary calories are
the “extra” calories that can be used on treats
like solid fats, added sugars, and alcohol, or on more
food from any food group. Each person’s discretionary
calorie allowance is based on the estimated calorie needs
for his or her age/sex group. Physical activity
increases calorie needs, so those who are more physically
active need more total calories and have a larger discretionary
calorie allowance. The discretionary calorie allowance
is part of, not in addition to, total estimated calorie
needs. That is, discretionary calories are added to the
“essentials” that are the minimum calories
required to meet an individual's nutrient needs. For many
people, the discretionary calorie allowance is used up
by the foods they choose in each food group, such as higher
fat meats, cheeses, whole milk, or sweetened bakery products.
Individuals' discretionary calorie allowances can be used
to:
- Eat more foods from any food group than the MyPyramid Food Guide recommends.
- Eat higher calorie foods—those that contain solid fats or added sugars, such as cheese.
- Add fats or sweeteners, such as high fructose corn syrup or butter, to foods.
- Eat or drink items that are mostly fats, caloric sweeteners, and/or alcohol, such as candy, soda, wine, and beer.
[Adapted from MyPyramid.gov. For more information, see Discretionary Calories.]
Q: Who do I contact if my question is not answered here?
A: Please contact Hodan Farah Wells if your question
is not answered here.
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