Farm-to-schoolPrograms through which schools buy and feature locally produced, farm-fresh foods such as fruits and vegetables, eggs, honey, meat, and beans on their menus. Farm-to-school implementation differs by location but always includes one or more of the following:
- Procurement: Local foods are purchased, promoted, and served in the cafeteria or as a snack or taste test.
- Education: Students participate in educational activities related to agriculture, food, health, or nutrition.
- School gardens: Students engage in hands-on learning through gardening.
|
Farmers marketA multi-stall market that sells fresh produce to the public at a central/fixed location.
|
Federally Qualified Health Centers (FQHCs)All organizations receiving grants under Section 330 of the Public Health Service Act (PHS). FQHCs must serve an underserved area or population, offer a sliding fee scale, provide comprehensive services, have an ongoing quality assurance program, and have a governing board of directors. FQHCs qualify for enhanced reimbursement from Medicare and Medicaid, as well as other benefits. |
FlexibilityAbility to move a joint through its full range of motion.
|
Follow-upA minimum of 6 months post-intervention.
|
Food hubsCollaborative regional enterprises that aggregate locally sourced food to meet wholesale, retail, institutional, and even individuals' demand. They have become key entities in local food systems' infrastructure allowing small and midsize farmers to adapt to increases in demand by outsourcing marketing to them. |
Food insecurityA household-level economic and social condition of limited or uncertain access to adequate food. (This condition is assessed in the food security survey and represented in USDA food security reports.) |
Food Policy Council (FPC)A formalized entity established to focus on the food webs of a locality (city, county), region (multi-county), or state. FPCs typically have a primary goal of examining the operation of a local food system and providing ideas and recommendations for improvement through public policy change. They are innovative collaborations between citizens and government officials that give voice to the concerns and interests of many who have long been under-served or un-represented by agricultural institutions. |
Food Resource Management (FRM)The handling of all foods, and resources that may be used to acquire foods, by an individual or family. FRM education typically addresses topics such as meal planning, shopping strategies, food selection, budgeting, food preparation, and cooking strategies for improved household food security and to maximize the nutrition/health return on limited resources. |
Food securityA condition in which all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Household food security is the application of this concept to the family level, with individuals within households as the focus of concern. |
Free and Reduced Price (School) Meals (FRPM)School meals that are fully or partially reimbursed with federal funds administered through the USDA Food and Nutrition Service, particularly through the National School Lunch Program (NSLP). Students living in households with income less than 130 percent of the federal poverty level (FPL) are eligible for federally reimbursable free school meals, while those whose household income is between 131 percent and 185 percent of the FPL qualify for reduced price meals. |
FrequencyHow often a person does an activity (e.g. days/week).
|
Fruit drink or juice drinkSweetened juice products with minimal juice content.
|
FundingMoney provided, especially by an organization or government, for a particular purpose.
|
