Glossary
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 fiber
Nonstarch 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 Dietary
Guidelines for Americans, 2010 provides recommendations
based on gender, age, and level of physical activity.
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 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.
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 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.
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.
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, this type of loss measures the
percent or share of food loss between the primary weight (in most
cases, the farm weight) and the retail weight.
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.
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.
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 MyPlate 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.
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.
Shoestring
potatoes
Dried potatoes made into thin 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.
SoFAS
SoFAS are solid fats and added sugars. The limits for calories
from SoFAS are the remaining amount of calories in each food
pattern after selecting the specified amounts in each food group in
nutrient‐dense forms (forms that are fat‐free or low‐fat and with
no added sugars).
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.
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 USDA's Center for Nutrition Policy and Promotion
.