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001366101 020__ $$z9780309314176 (pbk.)
001366101 020__ $$z0309314178 (pbk.)
001366101 020__ $$a9780309314183 (e-book)
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001366101 035__ $$a(OCoLC)896399909
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001366101 050_4 $$aRA601$$b.D383 2014
001366101 050_4 $$aHD9000.6$$b.D383 2015
001366101 0820_ $$a338.19$$223
001366101 1112_ $$aData and Research to Improve the U.S. Food Availability System and Estimates of Food Loss (Workshop)$$d(2014 :$$cWashington, D.C.),$$jissuing body.
001366101 24510 $$aData and research to improve the U.S. food availability system and estimates of food loss :$$ba workshop summary /$$cNancy J. Kirkendall, rapporteur ; Committee on National Statistics ; Division of Behavioral and Social Sciences and Education ; Food and Nutrition Board ; Institute of Medicine ; National Research Council and Institute of Medicine of the National Academies.
001366101 264_1 $$aWashington, District of Columbia :$$bNational Academies Press,$$c[2015]
001366101 300__ $$a1 online resource (176 pages) :$$billustrations (chiefly color), charts (some color)
001366101 336__ $$atext$$2rdacontent
001366101 337__ $$acomputer$$2rdamedia
001366101 338__ $$aonline resource$$2rdacarrier
001366101 504__ $$aIncludes bibliographical references (pages 127-139).
001366101 5050_ $$aThe Food Availability System and Food Loss Estimates: Current Methods, Data, and Uses -- Historical and Current Uses of the Data for Economic Modeling and Reporting of Statistical Trends -- Alternative Approaches for Estimating Food Availability: International and Domestic -- Alternative Approaches for Estimating Food Loss: International and Domestic -- Wrap-Up -- Bibliography 127-140 Appendix A: Glossary and Acronyms 141-149 Appendix B: Agenda 150-154 Appendix C: Workshop Participants 155-157 Appendix D: Biographical Sketches of Speakers and Steering Committee Members 158-162 Committee on National Statistics -- Food and Nutrition Board.
001366101 506__ $$aAccess limited to authorized users.
001366101 520__ $$a"The United States Department of Agriculture's (USDA's) Economic Research Service's (ERS) Food Availability Data System includes three distinct but related data series on food and nutrient availability for consumption. The data serve as popular proxies for actual consumption at the national level for over 200 commodities (e.g., fresh spinach, beef, and eggs). The core Food Availability (FA) data series provides data on the amount of food available, per capita, for human consumption in the United States with data back to 1909 for many commodities. The Loss-Adjusted Food Availability (LAFA) data series is derived from the FA data series by adjusting for food spoilage, plate waste, and other losses to more closely approximate 4 actual intake. The LAFA data provide daily estimates of the per capita availability amounts adjusted for loss (e.g., in pounds, ounces, grams, and gallons as appropriate), calories, and food pattern equivalents (i.e., "servings") of the five major food groups (fruit, vegetables, grains, meat, and dairy) available for consumption plus the amounts of added sugars and sweeteners and added fats and oils available for consumption. This fiscal year, as part of its initiative to systematically review all of its major data series, ERS decided to review the FADS data system. One of the goals of this review is to advance the knowledge and understanding of the measurement and technical aspects of the data supporting FADS so the data can be maintained and improved. Data and Research to Improve the U.S. Food Availability System and Estimates of Food Loss is the summary of a workshop convened by the Committee on National Statistics of the National Research Council and the Food and Nutrition Board of the Institute of Medicine to advance knowledge and understanding of the measurement and technical aspects of the data supporting the LAFA data series so that these data series and subsequent food availability and food loss estimates can be maintained and improved. The workshop considered such issues as the effects of termination of selected Census Bureau and USDA data series on estimates for affected food groups and commodities; the potential for using other data sources, such as scanner data, to improve estimates of food availability; and possible ways to improve the data on food loss at the farm and retail levels and at restaurants. This report considers knowledge gaps, data sources that may be available or could be generated to fill gaps, what can be learned from other countries and international organizations, ways to ensure consistency of treatment of commodities across series, and the most promising opportunities for new data for the various food availability series."--Publisher's description.
001366101 588__ $$aDescription based on print version record.
001366101 650_0 $$aFood supply$$xGlobalization$$xResearch.
001366101 650_0 $$aSustainable agriculture$$xGlobalization.
001366101 650_0 $$aFood industry and trade$$xGlobalization.
001366101 650_0 $$aFood industry and trade$$xSafety measures$$vCongresses.
001366101 655_0 $$aElectronic books
001366101 7001_ $$aKirkendall, Nancy J.,$$eauthor.
001366101 7102_ $$aInstitute of Medicine (U.S.).$$bFood and Nutrition Board,$$eissuing body.
001366101 7102_ $$aNational Research Council (U.S.).$$bCommittee on National Statistics,$$eissuing body.
001366101 77608 $$iPrint version:$$aData and Research to Improve the U.S. Food Availability System and Estimates of Food Loss (Workshop)$$tData and research to improve the U.S. food availability system and estimates of food loss : a workshop summary.$$dWashington, District of Columbia : National Academies Press, [2015]$$z9780309314176$$w(OCoLC)ocn900438293
001366101 852__ $$bebk
001366101 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=3439822$$zOnline Access
001366101 909CO $$ooai:library.usi.edu:1366101$$pGLOBAL_SET
001366101 980__ $$aBIB
001366101 980__ $$aEBOOK
001366101 982__ $$aEbook
001366101 983__ $$aOnline