Glossary
The definitions below clarify terms used in this data product and related materials.
Added Sugars
Sugars and syrups that are added to foods during processing or preparation. Added sugars do not include naturally occurring sugars, such as those found in milk and fruit.
Beginning Stocks
Existing supplies of a farm commodity that consist of remaining stock carried over from the previous year’s
production.
Boneless, Trimmed-Weight Equivalent
In this data system, 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.
Breaking-Use for Eggs
Eggs for markets that provide egg products for the food processing industry and pasteurized liquid eggs for the foodservice industry.
Broilers
Mature, young chicken of either sex produced for meat. The terms "broilers," "fryers," and "young chickens"
are used interchangeably.
Bushel
A unit of measure containing 2,150.42 cubic inches.
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).
Cereals
Generic name for certain grasses that produce edible seeds. Also used for certain products
made from the seeds. Cereals include wheat, rice, and coarse grains such as oats, barley, rye, millet,
corn, and sorghum grain.
Consumer Weight
In the ERS Loss-Adjusted Food Availability Data series in the Food Availability Data System, 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 (for example, 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 (for example, inedible share and other cooking loss and uneaten food) have been subtracted.
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 Food Availability (Per Capita) Data System, the food availability and the nutrient availability series provide estimates of the amount of food and nutrients used up; the loss-adjusted food availability series provides estimates of food intake or the amount of food eaten or ingested.
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 for agricultural commodities
and their products are constant over time. For example,
2 pints of liquid always equal 1 quart.
Copra
Dried coconut meat used to extract coconut oil.
Corn Gluten
The byproduct of wet milling corn.
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.
Crush
The process of extracting oil from oilseeds using solvents.
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.
Dextrose A sugar found in plant and animal tissue and derived synthetically from starch.
Dietary FiberNonstarch polysaccharide and lignin that are not digested by enzymes in the small intestine. Dietary fiber typically refers to nondigestible carbohydrates from plant foods.
Dietary Guidelines
Guidelines developed every 5 years by USDA and the 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 2005 Dietary Guidelines for Americans provides recommendations based on gender, age, and level of physical activity.
Discretionary Calorie Allowance
The balance of calories remaining in a person’s daily energy allowance after accounting for the number of calories needed to meet recommended nutrient intakes through consumption of foods in low-fat or no-added-sugar forms. The discretionary calorie allowance may be used for food products that are not the most nutrient-dense (for example, whole milk rather than fat-free milk), for additions to foods (such as salad dressing, sugar, butter), for alcoholic beverages, or for intake from any food group or oils over the daily recommended amount. In MyPyramid, added sugars and discretionary solid fats are always counted as discretionary calories.
Discretionary Calories
The “extra” calories that can be used on luxuries like solid fats, added sugars, and alcohol, or on more food from any MyPyramid food group. For more information, see Discretionary calories allowance.
Discretionary Fat
Fat in a food above the amount that would be found in a lean, low-fat, or fat-free form of the food. Discretionary fats are classified as either solid fats or oils. All discretionary solid fats are counted as discretionary calories. Discretionary oils are counted as discretionary calories if they exceed the food intake pattern recommendation for oil consumption. (See also: Discretionary Calories, Oils, Solid fats.)
Ending Stocks
The remainder of current crop production carried over into the next crop year.
Endive
A variety of chicory used in salads. There are two main varieties, curly endive (or frisée) and escarole.
Escarole
A variety of chicory or endive that has broad leaves and is used in salads.
Farm Weight
The weight of a commodity as measured on the farm before further conditioning and processing.
Farmhouse Cheese
Cheese made by the same producer of the milk. For relatively small quantities, cheese is commonly made from raw/unpasteurized milk
due to pasteurization costs.
Filberts
An edible tree nut that is eaten raw, roasted, or ground into paste. They are often used in containers of mixed nuts. They are in the same species as hazelnuts and are often called hazelnuts.
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 the MyPyramid Food Guidance System, 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.
Food Loss
According to the Food and Agriculture Organization 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.”
Food Subgroup
A distinct subset of foods within a food group with specified similarities and a recommended quantity for consumption. In the MyPyramid Food Guidance System, the vegetable group is composed of the following subgroups: dark-green vegetables, orange vegetables, dry beans and peas, starchy vegetables, and other vegetables. The grain group is composed of whole grains and refined grains subgroups.
Fresh-Weight Equivalent
The weight of processed fruit and vegetables converted to an equivalent weight of fresh produce.
Varies widely from season to season and among localities.
Grain-Equivalent Basis
Because data for grain, flour, and selected grain products are reported
in different measures (for example, metric tons for grain exports and
kilograms for flour), it is often necessary to convert these to
a common measure for total use calculations or comparison purposes. For example, the flour
and selected products are first converted to grain-equivalent kilograms—the quantity of wheat grain that would have to be milled to produce
1 kilogram of flour or wheat product. Then the grain-equivalent
data are converted to bushels. The factors for the conversion are
2.204622 pounds
per kilogram and 60 pounds per bushel.
Hazelnuts
An edible tree nut that is eaten raw, roasted, or ground into paste. They are often used in containers of mixed nuts. They are in the same species as filberts and are often called filberts.
High Fructose Corn Syrup (HFCS)
Corn syrup that has been processed to increase the fructose content and then blended with pure corn syrup.
Hundredweight
One hundred pounds.
Kiwifruit
The small, fuzzy vine fruit native to Asia. A type of berry.
Landings
Quantities of fish, shellfish, and other aquatic plants and animals brought
ashore and sold. Commercial landings of fish may be in terms of round (live)
weight or dressed weight. Landings of crustaceans are generally on a live-weight
basis except for shrimp, which may be on a heads-on or heads-off basis.
Mollusks are generally landed with the shell on, but for some species only
the meats are landed, such as sea scallops. Data for all mollusks are published
on a meat-weight basis.
Leading Cheeses
In this data system, leading cheeses refer to Cheddar, Mozzarella, Swiss,
cream, and Neufchâtel.
Leading Meat
In this data system, leading meat refers to beef, pork, and chicken.
Legumes
A family of plants including many valuable food and forage species, such as peas, beans, soybeans,
peanuts, clovers, alfalfas, and sweetclovers. In this data system, the term "legumes"
includes pinto beans, navy beans, great northern beans, red kidney beans, dry lima beans, black beans,
and other beans (blackeye, garbanzo, small white, small red, pink, cranberry, and other beans not elsewhere
classified), plus dry peas and lentils.
Liveweight
The weight of an animal before it is slaughtered.
Long Ton
A measure of weight equal to 2,240 pounds, or 1,016 kilograms. See also Metric Ton
and Short Ton.
Loss at the Consumer Level
In the ERS Loss-Adjusted Food Availability Data series in the Food Availability Data System, includes losses for food consumed at home and away from home (for example, restaurants, fast food outlets) by consumers and food services. Losses at the consumer level have two components:
(a) “Nonedible share” of a food (for example, asparagus stalk, apple core). Data on the nonedible share is from the National Nutrient Database for Standard Reference, compiled by the U.S. Department of Agriculture’s Agricultural Research Service (ARS).
(b) “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.
Loss from Primary to Retail Weight
In the ERS Loss-Adjusted Food Availability Data series in the Food Availability Data System, measures the percent or share of food available at the consumer level.
Loss at the Retail Level
In the ERS Loss-Adjusted Food Availability Data series in the Food Availability Data System, the loss in supermarkets, megastores 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 captured in the “loss at the consumer level.” This measure is the percent or share of food available at the retail to consumer level.
Lowfat
In the ERS Food Availability Data System, lowfat milk has a maximum of 3 grams or less of total fat per serving equivalent.
Lower Fat
In the ERS Food Availability Data System, lower fat milk has 2 percent or less total milkfat.
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.
Meal
The coarsely ground and sifted grains of a cereal grass; the solid residue left after extracting oil
from oilseeds (for example, cornmeal).
Measurement Ton
A measure of volume generally equal to 40 cubic feet (1 cubic meter). Also known as cargo or freight ton.
Metric Ton
A measure of weight equal to 2,204.6 pounds, or 1,000 kilograms. See also Long Ton
or Short Ton.
Milo
U.S. term for grain sorghum.
MyPyramid Food Guidance System
A set of information and tools to help consumers follow the recommendations in the 2005 Dietary Guidelines for Americans. The Food Guidance System includes food intake patterns, print and Web-based consumer materials, interactive tools, and information for professionals.
Nonedible Share
In the ERS Loss-Adjusted Food Availability Data series in the Food Availability Data System, 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.
Nonfat Dry Milk (NDM)
Dried skim milk containing no more than 1.5 percent fat and 5 percent moisture. Includes buttermilk powder
but not whey powder.
Offals
Offals are the internal organs and entrails of a butchered animal, such as the liver and kidneys, that are used for human consumption.
Oils
Fats that are liquid at room temperature, such as vegetable oils used in cooking. Oils come from a variety of plants and from fish. Some common oils are corn, soybean, canola, cottonseed, olive, safflower, sunflower, walnut, and sesame oil. Some foods are naturally high in oils, like nuts, olives, some fish, and avocados. Most oils are high in monounsaturated or polyunsaturated fats and low in saturated fats. A few plant oils, including coconut oil and palm kernel oil, are high in saturated fats and, for nutritional purposes, should be considered to be solid fats. Oils that have been partially hydrogenated contain trans fatty acids and, for nutritional purposes, should also be considered as solid fats. While oils are not considered a food group, recommended amounts of oils are included in the MyPyramid food intake patterns because oils are a major source of essential fatty acids and vitamin E.
Other Loss (Cooking Loss and Uneaten Food)
In the ERS Loss-Adjusted Food Availability Data series
in the Food Availability Data System, 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.
Other Peanut Products
Products that are not considered “snack peanuts” or “peanut candy.” They are often granulated or grated peanuts used in baking.
Ounce Equivalent (oz eq)
A comparable amount of various foods used as a standard of comparison within the grain food group and meat and beans food group. In the grain group, 1 oz eq is the amount of a food considered equivalent to a 1-ounce slice of bread or 1 ounce of dry cereal; in the meat and beans group, 1 oz eq is the amount of food considered equivalent to 1 ounce of cooked lean meat, poultry, or fish.
Peanut Candy
Made up of shelled peanuts that have sugar added (such as peanut brittle) or chocolate added (such as candy bars).
Per Capita
Per person.
Primary Weight
In the ERS Food Availability Data System, 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.
Product Weight
See retail weight.
Prune
A dried plum.
Pulses
The edible seeds of various legumes, such as peas, beans, and lentils. Also called legumes.
Ready-To-Cook (RTC)
Dressed poultry, without feathers, head, feet, and most internal organs. Includes neck and giblets.
Red Meat
In this data product, refers to beef, veal, pork, lamb, and mutton.
See also Leading Meat.
Refined Grains
A grain product that is missing the bran, germ, and/or endosperm (a grain product that is not a whole grain). Many refined grains are enriched with thiamin, riboflavin, niacin, and iron and fortified with folate. Refined grains are a subgroup within the grain group in the MyPyramid Food Guidance System.
Render
To extract fat or oil from livestock or poultry by melting down or reprocessing meat, bone, feathers,
or other byproducts.
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.
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.
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.
Serving Size
A standardized amount of a food, such as a cup or an ounce, used to provide dietary guidance or make comparisons among similar foods.
Shoestring Potatoes
Dried potatoes made into small french fry-like shapes that are sold in cans or small bags alongside potato chips in the snack aisle of most grocery stores.
Short Ton
A measure of weight equal to 2,000 pounds, or 907 kilograms. See also Long Ton
and Metric Ton.
Skim Milk
In the ERS Food Availability Data System, skim milk has less than 0.5 grams of total fat.
Snack Peanuts
Shelled peanuts often sold in cans or bags. They may be salted or unsalted and dry roasted or honey roasted.
Solid Fats
Fats that are solid at room temperature, such as butter, lard, and shortening. These fats may be visible or may be a constituent of foods such as milk, cheese, meats, or baked products. Solid fats come from many animal foods and can be made from vegetable oils through hydrogenation. Solid fats are generally higher than oils in saturated and/or trans fatty acids. A few plant oils, including coconut oil and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be the same as solid fats. Oils that have been partially hydrogenated contain trans fatty acids and for nutritional purposes should also be considered as solid fats.
Sorghum
Also called milo.
Tallow
Edible and inedible rendered bovine and sheep fat, and inedible rendered hog fat. Food uses include
salad or cooking oils and margarine.
Ton
A measure of weight equal to 2,000 pounds, or 907 kilograms. Also called short ton. See
also Long Ton and Metric Ton. A "ton" is
also a measure of volume (see Measurement Ton). Ton is the standard unit of measurement in this data series.
Utilized Production
Production that is actually sold—production minus own-farm uses for seed, feed, food, and loss.
Value Added
Increased value of a good by further processing. Value-added products include soybean
meal and oil, frozen vegetables for retail consumption, and processed meats.
Whey
The liquid part of milk remaining after separation of the curd in cheesemaking. Types: fluid,
condensed, and dry.
Whole grains
Foods made from the entire grain seed, usually called the kernel, which consists of the bran, germ, and endosperm. If the kernel has been cracked, crushed, or flaked, it must retain nearly the same relative proportions of bran, germ, and endosperm as the original grain in order to be considered whole grain. Whole grains are a subgroup within the grain group in the MyPyramid Food Guidance System.
Whole Milk
In the ERS Food Availability Data System, whole milk has no less than 3.25 percent total milkfat.
Source for Definitions: Adapted from several sources,
including the USDA’s
Center for Nutrition Policy and Promotion.
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