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Basic Nutrition Ch14

Basic Nutrition Ch 14

TermDefinition
Food Industry Collective businesses from cultivation to distribution.
Food Technologies Innovations that shape modern food systems.
Crop Cultivation Growing crops for food production.
Food Processing Transforming raw ingredients into consumable products.
Marketing Promoting food products to consumers.
Distribution Delivering food products to retailers and consumers.
Fast Food Industry Dominates American diet with low nutritional value.
Nutritional Merit Value of food in terms of health benefits.
Food Regulation Laws governing food safety and quality.
Food Preservation Methods to prevent food spoilage and contamination.
Irradiation Using radiation to eliminate pathogens in food.
Wholesale Selling goods in large quantities to retailers.
Retail Selling food products directly to consumers.
Food Safety Practices to ensure food is safe for consumption.
Food System Network involving all aspects of food production.
Food processing Methods transforming raw ingredients into packaged food.
Shelf life Duration food remains safe and edible for consumption.
Nutritional content Amount of nutrients in food ingredients.
Food additives Substances added to food for preservation or enhancement.
Benzoates Common food preservatives that inhibit microbial growth.
Nitrites Preservatives used to prevent spoilage in meats.
Sulfites Additives that prevent browning and spoilage in foods.
Sorbates Preservatives that inhibit mold and yeast growth.
Green energy Renewable energy sources reducing carbon emissions.
Biofortification Enhancing nutrient content of food crops through genetics.
Genetically modified foods Organisms altered for improved traits via genetic engineering.
Allergenicity Potential of a substance to cause allergic reactions.
Enrichment Adding nutrients lost during food processing back to food.
Fortification Adding new nutrients to enhance food's nutritional value.
Iodine in salt Addition that virtually eliminates iodine deficiencies.
Folic acid in wheat Enhancement to increase intake for pregnant women.
Calcium and vitamin D Nutrients added to orange juice and soy milk.
U.S. Department of Agriculture Agency regulating farming and food production in the U.S.
U.S. Food and Drug Administration Agency overseeing food safety and labeling in the U.S.
U.S. Environmental Protection Agency Agency regulating environmental impacts of food production.
Pest resistance Genetic modification trait improving crop resilience to pests.
Consumer safety Protection of public health regarding food consumption.
Food Politics The intersection of food production, distribution, and policy.
Stakeholders Groups involved in food production and consumption.
Farm Bill Legislation determining U.S. agricultural and food policy.
Food Safety Modernization Act Law enhancing FDA's authority for food safety.
New Era of Smarter Food Safety FDA initiative for a digital food safety system.
Sustainable Agricultural Practices Methods preserving resources while providing nutritious food.
Food Security Access to sufficient, safe, and nutritious food.
Genetic Modification Alteration of plant genes for desired traits.
Food Additives Substances added to food to enhance flavor or preservation.
Chemical Runoff Pollutants from farms contaminating water sources.
Factory Farming Intensive animal farming for maximum production.
Pesticides Chemicals used to kill pests in agriculture.
Antibiotics in Livestock Medicines used to promote growth in animals.
Processed Food Food altered from its natural state for preservation.
Plant-Based Diet Diet primarily consisting of plant foods.
Organic Food Products Foods produced without synthetic fertilizers or pesticides.
Locally Grown Foods Food sourced from nearby farms or producers.
Nutritional Considerations Factors influencing food choices based on health.
Antihunger Advocates Groups working to reduce hunger and food insecurity.
Food-Industry Lobbyists Individuals advocating for food industry interests in policy.
Sanitary Standards Regulations ensuring safe conditions for food production.
Fast Food Promotion Marketing unhealthy food options, especially to children.
Food Security Access to safe, sufficient, nutritious food consistently.
Food Insecurity Limited access to adequate food due to resources.
Malnutrition Deficiencies in macronutrients or micronutrients.
Hunger State of persistent food deprivation affecting individuals.
Macronutrient Deficiency Insufficient intake of proteins, fats, or carbohydrates.
Micronutrient Deficiency Lack of essential vitamins and minerals.
Food Assistance Programs Government initiatives to support food-insecure households.
SNAP Supplemental Nutrition Assistance Program for low-income individuals.
WIC Special Supplemental Nutrition Program for Women, Infants, and Children.
School Lunch Program Provides nutritious meals to children in schools.
Food Banks Organizations that distribute food to those in need.
Food Pantries Local facilities providing emergency food supplies.
Soup Kitchens Community kitchens serving meals to the needy.
Healthy, Hunger-Free Kids Act 2010 legislation ensuring food security for children.
Unhoused Persons Individuals lacking stable, permanent housing.
At-Risk Groups Populations vulnerable to hunger and food insecurity.
Low-Income Families Households with incomes below the poverty threshold.
Natural Disasters Events like earthquakes causing food access issues.
Urban Poverty Economic hardship in city environments affecting food access.
Rural Poverty Economic hardship in countryside areas impacting food security.
Charitable Organizations Nonprofits providing food assistance and support.
Cuisine Food styles influenced by culture and geography.
Staples Basic food items essential in a diet.
Breakfast Cereals Quick morning meals often served with milk.
Omelets Egg dishes folded with various fillings.
Huevos Rancheros Traditional Mexican breakfast with eggs and tortillas.
Quinoa Nutritious grain common in South America.
Tamales Corn dough filled with meats or sweets.
Paella Spanish rice dish with seafood or meats.
Kimchi Fermented vegetable side dish in Korean cuisine.
Congee Rice porridge commonly eaten for breakfast in Asia.
Fenugreek Herb used in Ethiopian cooking.
Cassava Root vegetable staple in Central Africa.
Baba Ghanoush Middle Eastern dip made from eggplant.
Edible Schoolyard Program promoting gardening and food education.
Homecooked Meals Family-prepared food promoting nutrition and bonding.
Cultural Influence Impact of tradition on food choices.
Nutrition Nutrients essential for health and growth.
Family Communication Interaction during meals enhancing relationships.
Table Manners Etiquette learned during family meals.
Economic Factors Income affecting food choices and availability.
Diversity of Palates Variety in food preferences across cultures.
Local Ingredients Foods sourced from nearby regions.
Created by: boringjen
 

 



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