Farm to Cafeteria: Glossary

Terminology associated with farm to cafeteria.

Body Mass Index (BMI) – A tool for indicating weight status in individuals. For adults, it is a measure of weight for height; for children, age and gender are factors as well. It is a formula used to estimate body fat and gauge health risks. The BMI is only one factor in determining a person’s health risk.

Commodity Funds– Broadly refers to funds on the market for primary goods (agricultural, mining, etc.).

Cooperative Extension – A partnership between land grant universities and community entities providing research-based, educational materials to help individuals, families, communities and businesses.

Obesity – A condition in which the natural energy reserve (which is stored in fat) is expanded far beyond usual levels to the point where it causes health stress. A person with a Body Mass Index (BMI) over 25.0 kg/m2 is considered overweight; a BMI over 30.0 kg/m2 is considered obese. A further threshold at 40.0 kg/m2 is identified as urgent morbidity risk.

Seed Grants – To support the initial stages of programs and projects that fit within the funding criteria of the grant-giving entity or donor. Grants can be unrestricted, to be used by the receipient in any fashion within the perimeter of the recipient organization’s activities, or they may be restricted to a specific purpose by the benefactor.

Value-Added – Converts agricultural outputs into products of greater value, increases the economic value of an agricultural commodity through changes in genetics, processing or diversification; the process of increasing the consumer appeal of an agricultural commodity.

Food Service Director– A management professional that is responsible for the operation of food preparation facilities, including the quality of the food that is being served.The food management process involves making sure the equipment used to prepare the food meets local safety standards, and that the kitchen area complies with local health codes. The food service director is either charged with the task of hiring and firing kitchen and dining room help.