A1C is a snapshot of your average blood sugar levels over the past three months. It works by measuring the percentage of your hemoglobin — a protein in red blood cells that carries oxygen — that is coated with sugar (glucose). The higher your A1C level, the worse your blood sugar control and the higher your risk of developing insulin resistance, prediabetes, and diabetes. While the A1C test can be a useful diagnostic tool, it has limitations. It doesn’t differentiate between high glucose levels caused by diet, exercise, sleep, stress, and other medical/lifestyle factors, and it doesn’t provide a clear picture of day-to-day (or even hour-to-hour) glucose variability. Continuous glucose monitoring, on the other hand, can better guide individuals in understanding their metabolic health and making adjustments in lifestyle or diet to stabilize glucose levels.
The movement of the end products of digestion through the intestinal wall and into the bloodstream.
The ability to preserve the condition of the system amid changing circumstances. (See Resilience)
Any substance that increases the concentration of hydrogen (H⁺) ions when added to a water solution (pH 1-6).
Making something more acidic.
A carrier transports nutrients through the wall of the small intestine, into the blood supply.
Acute malnutrition is a condition that results from insufficient intake of energy, nutrients, and/or infection over a short time period. It is caused by a decrease in food intake and/or an illness or infection. Acute malnutrition typically manifests in weight loss and is detected by measuring weight and height, or by the size of the upper arm (mid- upper arm circumference) and referred to as wasting in children less than 5 years of age and thinness in children and adolescents 5-19 years of age and adults.
Targeted public health studies designed to answer specific questions relating to foodborne diseases, e.g. total diet studies, burden of disease studies, source attribution studies.
The ability to flexibly and incrementally evolve to be better equipped to absorb future shocks. (See Resilience)
Substances added to food and drink to perform specific functions, e.g., add colour, sweeten, or preserve.
The second decade of life, from the ages of 10- 19. Young adolescence is the age of 10-14 and late adolescence age 15-19. This period between childhood and adulthood is a pivotal opportunity to consolidate any loss/gain made in early childhood. All too often adolescents - especially girls - are endangered by violence, limited by a lack of quality education and unable to access critical health services.
Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.
Advertising is a form of communication for marketing and used to encourage, persuade, or manipulate an audience to continue or take some new action.
Advocacy represents an intervention into complex, dynamic and highly contextual socio‐political systems, in which strategies and tactics must be adjusted on a continual basis in light of rapidly changing conditions, reactions from actors and feedback.
Incorporate air into a mixture.
Toxic substances produced by the growth of certain moulds on foods, e.g., on peanuts.
A polysaccharide, extracted from seaweed, capable of forming a gel. Can be used to thicken and set food products as an alternative to gelatine.
Agricultural biodiversity (or agrobiodiversity) refers to the variety of plant and animal species that are used as part of food production. Many varieties are currently underutilised but highly nutritious, representing potential for improving diets.
Agricultural inputs such as seeds, tools and fertilizers support agricultural production and productivity, addressing food security challenges.
Agroforestry is a mixture of components that consist of woody plants (timber, clump, palm, bamboo, and other cambium-borne plant species) with agricultural plants (seasonal species) and/or cattle, which set in temporal a arrangement and spatial arrangement as well (Sardjono et al., 2003).
Agronomic biofortification is an emerging technique that involves using fertilisers that contain nutrients (minerals essential for humans such as zinc, selenium, iron) to soils or on plant leaves. It has been shown to increase the content of those nutrients in the crops, in particular commonly consumed grains.
Ethyl alcohol (ethanol – C₂H₅OH) which is formed by the fermentation of sugars by yeasts. Found in wines, spirits, and beers.
A serious form of high-risk drinking, with a strong and often uncontrollable desire to drink. It involves drinking at a level that causes harm to health. Also known as alcohol dependence or alcohol addiction.
Any substance that decreases the concentration of hydrogen (H⁺) ions when added to a water solution (pH 7-14).
A substance that is normally harmless (e.g., an ingredient in a food) but can cause an adverse (allergic) reaction in a susceptible person.
Under UK food regulations, allergens must be clearly shown in bold, highlighted, underlined or in italics.
An alliance for health promotion is a partnership between two or more parties that pursue a set of agreed upon goals in health promotion.
Foods that are stored and sold at room temperature, e.g., canned soup or packet rice.
The units from which proteins are constructed. There are nine 'essential' or 'indispensable' amino acids, which can only be obtained through the diet.
Amino acids are molecules that combine to form proteins. Amino acids and proteins are the building blocks of life. When proteins are digested or broken down, amino acids are left. The human body uses amino acids to make proteins to help the body: Break down food, Grow, Repair body tissue, Perform many other body functions
An enzyme in saliva and pancreatic juice that digests starch.
A condition in which the number of red blood cells or the haemoglobin concentration within them is lower than normal, e.g., iron deficiency anaemia.
Androgens are often referred to as “male hormones,” but they play critical roles in both men’s and women’s health. These hormones, which include testosterone, are primarily involved in the development of male traits and reproductive activity. In women, androgens are produced in the ovaries, adrenal glands, and fat cells and are crucial for bone strength and libido. Imbalances in androgen levels can lead to various health issues, such as polycystic ovary syndrome (PCOS) and decreased fertility in women or decreased muscle mass and low energy in men — all of which can lead to glucose dysregulation and metabolic health concerns.
Animal-source foods (ASF) – including fish, meat, eggs, and dairy – can be an important component of nutritious diets. ASF are typically energy and nutrient dense, packing large amounts of multiple nutrients into small volumes.
A mental illness characterised by an abnormally low body weight, an intense fear of gaining weight and a distorted perception of weight.
Anthropometry refers to the study of the measurements and proportions of the human body. Common measures used include weight, height, waist and hip circumference, and mid-upper arm circumference (in children). These measures can be used to assess nutritional status when compared to values estimated to be healthy for specific age and sex groups.
Inflammation is your body’s response to injury or infection, but chronic inflammation is like an uncontrolled wildfire that can make your cells insulin-resistant, trigger weight gain, and lead to heart health problems. An anti-inflammatory diet is like the firefighter of your body's ecosystem, designed to reduce chronic inflammation and promote overall health. This diet emphasizes whole and unprocessed fruits, vegetables, nuts, whole grains, and healthy fats known to reduce inflammation in the body while avoiding pro-inflammatory foods like added sugar, refined grains, processed meat, and alcohol.
A compound that inhibits oxidation to prevent undesirable or potentially harmful effects, e.g., vitamin E is used to stop rancidity in fats and oils. Vitamins C, E and carotenes are examples of antioxidants which may help to protect cells and molecules from oxidative damage.
Antioxidants assist in protecting your body against the damage caused by free radicals by neutralising them. Free radicals are very reactive compounds formed in the body due to both external factors such as smoking, exposure to the sun, air pollution and internal factors such as the body's normal metabolic processes and the immune system. Free radicals can attack healthy cells in the body leading to cataract development and other conditions of ageing. They are also thought to be involved in the development of many diseases including cardiovascular disease and cancer.
The currently accepted method for determining dietary fibre in the UK, the European Union, and the United States. AOAC amounts include lignin and resistant starches as well as NSP.
The desire for food.
Land able to be ploughed and used to grow crops.
A water-soluble vitamin required for collagen formation. It helps to protect cells from damage, aids the immune system and the nervous system to function normally and increases iron absorption. Found in fruits, especially citrus fruits and berries, green vegetables, peppers, and tomatoes.
A characteristic, quality, or property.
A physiological or emotional response indicating an extreme dislike for a food.
Water-soluble vitamins including thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B₅), vitamin B₆, biotin (vitamin B₇), folate (vitamin B₉) and vitamin B₁₂.
Legally required in the UK and provides nutrition information that can help consumers make healthier choices.
A group of micro-organisms which are too small to see with the naked eye. Bacteria usually multiply by splitting into two (see binary fission), each bacterium being capable of independent existence.
A mixture of baking soda and an acid. Used as a raising agent. Produces carbon dioxide gas when combined with water or another liquid.
A raising agent commonly used in baking. Produces carbon dioxide gas when combined with an acid, e.g., vinegar, lemon juice, buttermilk, yogurt, or cream of tartar.
A diet that provides adequate amounts of all the nutrients in appropriate proportions.
Basal metabolic rate (BMR) is a measurement of the level of energy required to maintain the body's vital life functions. Measured when the body is at complete rest.
Basal metabolic rate, or BMR, is the amount of energy or calories your body needs to maintain its basic functions — like breathing, circulation, and cell production — while at rest. It’s like the idle power requirement for your body to keep all its systems running before considering any additional activities. Factors such as age, sex, weight, and muscle mass can all influence your BMR, and understanding your BMR can empower you to better manage your weight and overall health, as it provides a baseline for how many calories you need to consume to support your lifestyle. That said, BMR does not account for other key factors — like glucose levels, glucose variability, and your body’s unique responses to diet and lifestyle — that play a significant role in metabolic health.
Any substance that increases the concentration of hydroxide (OH⁻) ions when added to a water solution.
Mixing of ingredients using a wooden spoon, electric whisk, food mixer or food processor to thoroughly combine the ingredients.
BCC is an interactive process with communities (as integrated with an overall program) to develop tailored messages and approaches using a variety of communication channels to develop positive behaviours; promote and sustain individual, community and societal behavior change; and maintain appropriate behaviours.
A blue solution containing a carbonate, citrate, and sulfate. Used to test for reducing sugars.
In the context of social protection, beneficiaries are the individuals or households targeted by a programme to benefit from a transfer.
A disease caused by deficiency of thiamin (Vitamin B₁). There are two major types of beriberi: wet beriberi, which affects the heart and dry beriberi, which affects the nervous system.
The best-before date is about quality and not safety. The food can be safe to eat after this date if stored according to instructions but may not be at its best.
Secretion of the liver which emulsifies fats.
The process by which bacteria reproduce. Each bacterial cell splits itself in two, so that one bacterial cell becomes two bacterial cells. Each of these two bacteria then split to make four bacteria, and so on.
Drinking a large amount of alcohol in a short period of time. The technical definition of binge drinking is drinking 6+ units (women) or 8+ units (men) in a single session.
Eating a large amount of food in a short amount of time with a feeling of being unable to control what or how much is eaten.
Bioavailability is the ease at which a substance can be absorbed from the digestive tract and into the bloodstream. The higher the bioavailability, the greater the absorption.
Biofortification refers to the process of increasing the nutrient content and/or bioavailability of nutrients (that is, the ability of the body to absorb them) in crops through classical plant breeding techniques. Several commonly consumed foods have been developed and shown to be effective for improving nutrient intakes, including iron-rich beans and millet, and vitamin A-rich sweet potato and cassava.
A term used to describe the quality of a protein. Foods that are low in one or more indispensable amino acids are said to be of low biological value. If a food has all the indispensable amino acids, it is said to have a high biological value.
The use of biological processes for industrial purposes.
Picture your body’s response to sugar as a two-act play — that’s the essence of the biphasic glucose curve. After you eat, your blood sugar levels rise, and your pancreas quickly releases insulin, leading to the first peak, which only lasts a few minutes. Then, after a decrease in glucose levels, , your body releases more insulin, leading to a second, smaller rise that lasts for a longer period of time. People who display biphasic curves tend to have better insulin sensitivity and greater metabolic health. So if you’re tracking your glucose levels with a CGM and notice a biphasic curve, don’t fret!
A solution made up of sodium hydroxide and copper sulfate. Used to test for protein.
A test for the presence of protein using potassium hydroxide and copper sulphate.
The process of treating food with hot water or steam to reduce enzyme activity.
Glucose — also called blood sugar — is the main sugar found in blood and is the main source of energy for your body.
Body composition goes beyond your body weight (the number on the scale) and covers the full spectrum of what your body is made of, including fat, muscle, bone, and water. Unlike body weight, which doesn't distinguish between fat and muscle, body composition can give you a clearer picture of your health and fitness level. For instance, two people may weigh the same but have different body compositions, with one having more muscle and less fat — which can have significant implications for insulin resistance and metabolic health (in general, the higher proportion of fat mass to lean mass, the worse your insulin resistance will be). Knowing your body composition can be empowering and allow you to tailor your diet and exercise regimen to achieve healthier body fat levels and improve overall wellness.
A value determined by the mass (weight) and height of a person. Used as a measure of healthy or unhealthy weight.
A rounded mass of masticated food, formed in preparation for swallowing.
Bone density is a measure of the strength of a bone by determining the amount of minerals (e.g. calcium) in relation to the amount of bone. Bone density increases throughout childhood and adolescence to peak at about 30 years of age then slowly declines as we continue aging.
A mental illness characterised by a fear of gaining weight and a recurring pattern of binge eating followed by self-induced vomiting.
The burden of disease is a measurement of the gap between a population’s current health and the optimal state where all people attain full life expectancy without suffering major ill-health.
Business is defined by the Oxford English Dictionary as the activity of making, buying, selling or supplying goods or services for money. Business is involved in all levels of the food system from agricultural production, to food transportation, processing, sales, and disposal. See also private sector, public-private engagement, public-private partnership, small and medium-sized enterprise.
A stimulant compound found naturally in coffee, tea, and cocoa (chocolate) and added to some soft drinks, (e.g., energy drinks), and medicines.
Calcium is extremely important to the human body. Not only is it vital for bones and teeth, but it assists in muscle movement by carrying messages from the brain to all our body parts. Cells in all living things must communicate with, or "signal," one another. Calcium ions act as vital messengers between these cells and are necessary in all multicellular life forms. They also assist in the release of hormones and enzymes.
A unit of energy in food. Can be measured in kilocalories (kcal) or kilojoules (kJ).
The concept of calories in, calories out (CICO) is based on the idea that weight management hinges on the balance between the calories you consume through food and drink and the calories your body expends for functions and activities. If you consume more calories than you expend, the excess is stored, often leading to weight gain. On the other hand, consuming fewer calories than your body needs can lead to weight loss. While useful in some contexts, CICO has limitations. It doesn’t factor in the quality of the calories and individual metabolic factors, which play a significant role in metabolism. Eating 200 calories of refined carbs (e.g., white bread) is not the same as eating 200 calories of vegetables and lean protein — both trigger significantly different glucose responses, which can impact your hunger levels and satiety.
A condition where cells in the body grow and reproduce uncontrollably. The cancerous cells can invade and destroy surrounding healthy tissue.
In health promotion, capacity building is the development of knowledge, skills, commitment, partnerships, structures, systems and leadership to enable effective health promotion actions.
The chemical change of heated sucrose (table sugar) to caramel, which produces flavour and browning. Caramelisation is a type of non-enzymic browning reaction.
A component of food which includes sugars, fibres, and starches.
Carbohydrate intolerance or sensitivity is a term used to describe a disrupted glucose and insulin response to eating carbs, typically after eating a keto diet. You can think of carbohydrate intolerance as a form of insulin resistance. It occurs because the keto diet makes your body more efficient at using fat as its primary fuel source, and less efficient at using carbs. Carb intolerance may involve uncomfortable symptoms such as bloating, gas, and abdominal pain. The good news is that it’s temporary. As you introduce carbs back into your diet, start low and increase your daily carb intake gradually. Start with small servings and high-fiber, low-glycemic index fruits, vegetables, and whole grains to minimize glucose spikes.
Eating a diet that provides a high proportion of energy from carbohydrate (up to 70% of energy). Common in athletes who are preparing for endurance events.
Carbohydrates are one of the main types of nutrients. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is needed. There are two types of carbohydrates: simple and complex. Simple carbohydrates include natural and added sugars. Complex carbohydrates include whole grain breads and cereals, starchy vegetables and legumes.
A colourless gas composed of one carbon and two oxygen atoms.
A substance that can start the development of cancer.
Cardiometabolic health is a comprehensive term that encompasses the health of your heart and metabolic systems. Think of it as the harmony between your cardiovascular system, which includes your heart and blood vessels, and how well your metabolism is working (clinically measured via high cholesterol, high fasting blood glucose, a large waistline, and high blood pressure). Poor metabolic health has a direct impact on your cardiometabolic health and vice versa. Optimal cardiometabolic health means a reduced risk of heart disease, stroke, diabetes, and other related conditions. Achieving and maintaining good cardiometabolic health involves a balanced diet, regular physical activity, managing stress, and avoiding smoking and drinking too much alcohol.
Cardiovascular disease (CVD) is defined as any disease of the heart and its associated blood vessels, most commonly coronary heart disease (CHD), stroke, and peripheral vascular disease.
Capable of causing tooth decay.
Found in yellow, red, and green leafy vegetables such as spinach, carrots and sweet potatoes and fruit such as mango and papaya. Some carotenes are converted to vitamin A by the body. The most common carotene is beta-carotene.
Carotenoids are the orange, yellow and red pigments found in plant tissue that allow it to carry out photosynthesis. When eaten, these pigments provide vitamins and antioxidants that have many health benefits in humans. Beta-carotenes are a form of vitamin A.
A protein commonly found in milk.
Cash and Voucher Assistance refers to all programs where cash transfers or vouchers for goods or services are directly provided to recipients. In the context of humanitarian assistance, the term is used to refer to the provision of cash transfers or vouchers given to individuals, household or community recipients; not to governments or other state actors. This excludes remittances and microfinance in humanitarian interventions (although microfinance and money transfer institutions may be used for the actual delivery of cash). The terms ‘cash’ or ‘cash assistance’ should be used when referring specifically to cash transfers only (i.e. ‘cash’ or ‘cash assistance’ should not be used to mean ‘cash and voucher assistance’). This term has several synonyms but Cash and Voucher Assistance is the recommended term
Cash payments provided to participants for taking part in projects to create community or public assets, such as irrigation systems, roads etc. This is a form of conditional transfer and a sub-set of Cash for Work relating to those work programs which create assets".
Cash transfers are defined as the provision of assistance in the form of cash to the poor or to those who face a probable risk of falling into poverty in the absence of the transfer. The main objective of these programs is to increase poor and vulnerable households' real income.
Cash transfers are direct, regular and predictable non-contributory cash payments that help poor and vulnerable households to raise and smooth incomes. The term encompasses a range of instruments (e.g. social pensions, child grants or public works programmes) and a spectrum of design, implementation and financing options.
Cause, or speed up, a reaction.
The basic unit of life.
The polysaccharide which forms the structure of plant cells.
A secondary process in cheese making.
Children’s health is the extent to which individual children or groups of children are able or enabled to (a) develop and realize their potential, (b) satisfy their needs, and (c) develop the capacities that allow them to interact successfully with their biological, physical, and social environments.
Child-sensitive Social Protection (CSSP) includes all social protection measures that address children’s needs and rights and which improve elements of child well-being. It is an approach under which all social protection measures aim to maximise impacts and minimise any possible harms for girls and boys, across all ages, by systematically incorporating child risk and benefit (impact) analysis into each stage of policy and programme design, implementation and monitoring. It recognises and takes into account the long-term benefits of investing in children that not only help realize the rights and potential of individuals but also strengthen the foundations for economic growth and inclusive development of society as a whole.
Diarrhoea among children is defined as a disease with loose or watery stool three or more times during a 24-hour period, or a decrease in the consistency of the stool from that which is normal for the patient.
Seed potatoes (tubers) are left to sprout in a warm place to help them grow faster and produce a bigger crop.
Cholesterol is a waxy, fat-like substance that’s found in all cells of the body. Your body needs some cholesterol to make hormones, vitamin D, and substances that help you digest foods. Your body makes all the cholesterol it needs. However, cholesterol also is found in some of the foods you eat. High levels of cholesterol in the blood can increase your risk of heart disease.
Chronic malnutrition, also known as ‘stunting’, is a form of growth failure which develops over a long period of time. Inadequate nutrition over long periods of time (including poor maternal nutrition and poor infant and young child feeding practices) and/or repeated infections can lead to stunting. In children, it can be measured using the height-for-age nutritional index.
Semi-liquid, partially digested food which moves from the stomach to the small intestine.
Your circadian rhythm is essentially your body’s internal clock, running in the background to regulate cycles of sleepiness and alertness over a 24-hour period. Influenced by light and darkness, this natural time-keeping system helps dictate your sleep patterns and eating windows as well as critical processes like hormone release and glucose metabolism. Living according to your circadian rhythm can enhance sleep quality, energy levels, and overall metabolic health. Here are some tips to keep in mind: maintain a consistent sleep schedule, eat earlier in the day (and with some form of time-restricted eating built in), and get exposure to natural light early in the morning.
A type of chronic, progressive liver disease in which liver cells are replaced by scar tissue.
Climate change refers to a change in the state of the climate that can be identified (e.g., by using statistical tests) by changes in the mean and/or the variability of its properties and that persists for an extended period, typically decades or longer. Climate change may be due to natural internal processes or external forcings such as modulations of the solar cycles, volcanic eruptions and persistent anthropogenic changes in the composition of the atmosphere or in land use. Note that the Framework Convention on Climate Change (UNFCCC), in its Article 1, defines climate change as: ‘a change of climate which is attributed directly or indirectly to human activity that alters the composition of the global atmosphere and which is in addition to natural climate variability observed over comparable time periods.’ The UNFCCC thus makes a distinction between climate change attributable to human activities altering the atmospheric composition and climate variability attributable to natural causes
The irreversible denaturation of protein molecules, e.g., when liquid egg turns to solid during cooking.
Ingredients used to enrobe, or cover one side of, a food product.
A condition where your immune system attacks your own tissues when you eat the protein gluten, found in wheat, which results in damage to the lining of the small intestine.
A cohort study is a type of observational study in which a group of animals that share an exposure (e.g., a defining characteristic, or a common event in a selected period) is compared with a group of animals similar in all the other characteristics but that did not have such exposure.
A system which ensures food products are manufactured and delivered at safe temperatures.
A protein matrix found in bone, cartilage, and connective tissue.
In the context of dairy production, this is a place to collect milk in bulk.
A system which has one substance dispersed through another, but which does not combine to form a solution, e.g., milk, jam, or mayonnaise.
The longest part of the large intestine (a tube-like organ connected to the small intestine at one end and the anus at the other).
The first thick, yellow milk secreted by the breasts in the first few days after childbirth. Colostrum has many benefits: it contains antibodies and other protective proteins that protect against infections and help regulate a baby’s developing immune system; it contains growth factors, which help the infant’s intestine to mature and function; it is rich in Vitamin A, Vitamin K and other nutrients; and it helps to prevent or reduce jaundice, which can be common among babies
Commodity vouchers are exchanged for a fixed quantity and quality of specified goods or services at participating vendors. Commodity vouchers share some similarities with in-kind aid in that they restrict and specify the assistance received, but it is accessed at local markets through traders.
A specific group of people, often living in a defined geographical area, who share a common culture, values and norms, are arranged in a social structure according to relationships which the community has developed over a period of time. Members of a community gain their personal and social identity by sharing common beliefs, values and norms which have been developed by the community in the past and may be modified in the future. They exhibit some awareness of their identity as a group, and share common needs and a commitment to meeting them.
An empowerment process through which community individuals, groups or organizations plan, carry out and evaluate activities on a participatory and sustained basis to improve their health and other needs, either on their own initiative or through the health advocacy of others.
The "existence, development and engagement of community resources by community members to thrive in an environment characterized by change, uncertainty, unpredictability and surprise".
This approach aims to maximize coverage and access of the population to treatment of severe acute malnutrition by providing timely detection and treatment of acute malnutrition through community outreach and outpatient services, with inpatient care reserved for more critical cases. CMAM includes: inpatient care for children with SAM with medical complications and infants under 6 months of age with visible signs of SAM; outpatient care for children with SAM without medical complications; and community outreach for early case detection and treatment.
Complementary feeding refers to the process that starts when breast milk is no longer sufficient to meet an infant’s nutritional needs and other foods and liquids are required, along with breast milk. Special foods are needed during this time because the amount of food consumed by infants is small, yet their nutrient needs are high. Thus, nutrient density must be adequate. The World Health Organization (WHO) recommends that complementary feeding begin at 6 months of age and continue to 18-24 months of age when children can transition to family foods. Breastfeeding is recommended to continue along with complementary feeding until two years of age and beyond.
Food made with ingredients from more than one food group such as sandwiches, casseroles, spaghetti Bolognese and pizza.
Cash distributed to individuals or households on condition that these undertake specified activities, e.g. that children attend school or that mothers attend primary health centres.
Conditional in-kind transfers (CITs) provide in-kind benefits to participants upon their fulfillment of conditions (…). Typical examples include school feeding programs that provide on-site meals to children in schools.
The exchange of heat by direct contact with a food on a surface, e.g., stir frying or plate freezing.
Infrequent, difficult and/or painful elimination of faeces from the body.
Everyone who buys products or services.
A measure of a country's general level of prices based on the cost of a typical basket of consumer goods and services.
In the context of social protection, consumption and expenditure relates to a group of people's (e.g.: beneficiaries of a programme) choices in these areas.
Continuous glucose monitoring, or CGM, is like having a personal assistant constantly monitoring your blood sugar levels, providing real-time insights without the need for frequent finger-prick tests. This technology involves a small, painless sensor worn under the skin that measures glucose levels in the interstitial fluid — the fluid between your cells. It offers a detailed picture of how your glucose levels fluctuate throughout the day and night, empowering you with data to make informed decisions about diet, exercise, and lifestyle to manage or improve your metabolic health.
A control group (e.g., of cells, individuals, or centres) serves as a basis of comparison in a study. In the control group, the treatment or intervention being tested is not received.
The sample in an investigation to which no test is applied. It is used for comparison with the test samples.
The exchange of heat by gas or liquid, e.g., boiling potatoes or blast chilling.
A system that may include the use of artificial and natural pesticides (to control pests, weeds and diseases), artificial fertilisers and organic manures; other techniques used may include concentrated animal feeding/rearing operations, includes both intensive and extensive approaches.
A system which produces cooked food which is chilled and held at a low temperature until it is reheated before consumption.
A form of business owned and controlled by the people who use its services, such as a milk marketing or processing cooperative.
A term covering angina, heart attack and sudden death caused by the blockage of the arteries supplying blood to the heart.
Coronavirus disease 2019 (COVID-19), the highly contagious infectious disease caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), has had a catastrophic effect on the world’s demographics resulting in more than 6 million deaths worldwide, emerging as the most consequential global health crisis since the era of the influenza pandemic of 1918.
Cortisol, the “stress hormone,” plays a key role in your body’s stress response. Produced by the adrenal glands, it’s like your body’s built-in alarm system, preparing you to either stand your ground or take flight in challenging situations. While essential in short bursts for survival, chronic high levels of cortisol can lead to various metabolic health issues, such as weight gain, insulin resistance, high blood pressure, and a weakened immune system. Learning to manage stress through techniques like mindfulness, exercise, and adequate rest can help keep your cortisol levels balanced and promote overall well-being.
The population reached by a programme. Coverage rate measures the extent to which programmes reach their target population.
Beating sugar and softened butter together to form a lighter-coloured mixture that is aerated.
A severe mental and physical disability that occurs in the offspring of women who have severe iodine deficiency, which occurs during the first trimester of pregnancy.
A point during the process of production which must be controlled to ensure that the food produced is safe.
Growing different crops in a field to replenish nutrients and improve the soil.
The transfer of bacteria from one source to another. Usually raw food to ready-to-eat food but can also be the transfer of bacteria from unclean hands, equipment, cloths, or pests. Can also relate to allergens.
The preparation, use and raising of plants to produce food.
A solid product formed during cheesemaking, through coagulation.
A preservation process that removes moisture from meat.
Plant-based products used in place of milk, yogurt, cheese, or other dairy products.
An animal from which milk production is intended for use or sale for human consumption, or is kept for raising replacement dairy animals.
Also known as dairy products, are foodstuffs made from mammalian milk by processes such as homogenization, pasteurization, freezing, fermentation, evaporation and drying etc.
Temperatures between 5-63°C where bacteria will most readily multiply.
The monitoring of environmental factors, such as pH and temperature, using probes connected to a computer.
Adverse conditions caused by a lack of an essential nutrient, e.g., anaemia caused by iron deficiency.
Dehydration is a condition that happens when you do not take in enough liquids to replace those that you lose. You can lose liquids through frequent urinating, sweating, diarrhoea, or vomiting. When you are dehydrated, your body does not have enough fluid and electrolytes to work properly.
A state in which the body has lost more fluids than it has taken in.
The process of reducing the amount of available water in food.
Delivery mechanism refers to the means of delivering a cash or voucher transfer (e.g. smart card, mobile money transfers, cash in envelopes, etc...
The loss of minerals, e.g., in dentistry, this refers to the loss of minerals from the tooth enamel. See dental caries.
A change in the structure of protein molecules, resulting in their unfolding, e.g., whisking egg white to make meringues.
Tooth decay. It is the progressive destruction of teeth by acid produced by bacteria, which live in dental plaque and on the surface of the teeth.
The progressive loss of enamel and dentine from the tooth due to, e.g., frequent consumption of acidic foods and drinks, especially between meals.
Correct and regular brushing of teeth with fluoride toothpaste, and use of dental floss to remove dental plaque.
A sticky substance which coats the tooth surface and contains acid-producing bacteria.
The major component of teeth, which is supplied with blood vessels and nerves.
DNA contains the information which determines the structure of proteins. This information is in the form of the genetic code.
The process used to remove stones from the soil, so crops (e.g., potatoes) have more room to grow.
The range of personal, social, economic and environmental factors that determine the healthy life expectancy of individuals and populations.
The reaction of dry heat on the surface of food which changes starch to dextrin, e.g., toast.
Diabetes is a disease that occurs when your blood glucose, also called blood sugar, is too high. Blood glucose is your main source of energy and comes from the food you eat.
A medical condition caused by the pancreas producing little or no insulin. Usually presents in childhood. Mostly unrelated to being overweight.
A medical condition caused by cells not responding properly to insulin. Usually presents in adulthood. Related to being overweight.
A metabolic disorder due to the relative or total lack of the hormone insulin and/or response to insulin, which results in a lack of control over levels of glucose in the blood stream.
When faeces are produced frequently and in a liquid form.
Diarrhoea is defined as the passage of three or more loose or liquid stools per day (or more frequent passage than is normal for the individual).
Your diet is made up of what you eat and drink. There are many different types of diets, such as vegetarian diets, weight loss diets, and diets for people with certain health problems.
Diet quality refers to the extent to which a diet meets nutrient requirements, promotes health and protects against disease. A quality diet consists of the appropriate amounts of energy, beneficial nutrients (e.g. micronutrients (vitamins and minerals), essential amino acids, and essential fatty acids), bioactive compounds (e.g. polyphenols, antioxidants, and flavonoids), probiotics (beneficial bacteria and yeasts), fibres, and low amounts of potentially harmful compounds (e.g. trans-fat, refined sugar, substances that limit the body’s ability to absorb and use nutrients) and harmful bacteria, viruses, and other parasites.
Non-communicable diseases are diseases that are not contagious, i.e. not transmitted from one person to another or by insects or other pests. Diet-related NCDs are those diseases for which poor diet quality is an important cause, including diabetes, heart disease, some cancers, among others.
Nutritious diets are those that include a variety of foods, such as fruits and vegetables, animal source foods or alternatives, legumes, nuts, seeds and whole grains. Dietary diversity has been developed as a measure of the variety of foods consumed in the diet as a simple approach to assessing a nutritious diet. Dietary diversity is measured by counting the number of food groups consumed daily. In several studies, higher dietary diversity has been shown to reflect higher nutrient intake in individuals and households. While a useful measure for its simplicity, dietary diversity does not fully capture the quality of a nutritious diet as quantities of nutritious foods consumed is not captured, and consumption of unhealthy foods is not included.
Dietary guidelines provide a basis for individual and community education regarding healthful nutrition.
Estimates of the amount of energy and nutrients needed by different groups of healthy people in the population. In the UK these cover Estimated Average Requirement (EAR), LRNI (Lower Reference Nutrient Intake), RNI (Reference Nutrient Intake) and Safe Intake.
Dietary supplements are products intended to supplement the diet, containing one or more dietary ingredients, including vitamins, minerals, herbs, amino acids, and enzymes. They come in various forms, such as tablets, capsules, powders, and liquids. Some research has explored the effects of certain dietary supplements on glucose levels and insulin resistance, with promising results. While supplements can provide nutrients that might be missing from the diet, they’re not a silver bullet* and shouldn’t replace a metabolically balanced diet.
A dietary supplement is a product you take to supplement your diet. It contains one or more dietary ingredients (including vitamins; minerals; herbs or other botanicals; amino acids; and other substances). Supplements do not have to go through the testing that drugs do for effectiveness and safety.
A qualified and regulated health professional that assesses, diagnoses, and treats dietary and nutritional problems at an individual and wider public health level.
The process by which food is broken down in the digestive tract to release nutrients for absorption.
Electronic tools, systems, devices, and resources that generate, store, or process data. Examples include social media, online games, multimedia, and mobile phones.
Two amino acids joined together.
A sugar made up of two monosaccharides, e.g., sucrose, lactose, or maltose.
Sensory evaluation tests that aim to determine whether a difference between samples is noticeable, e.g., triangle tests.
A substance that causes an increased production of urine.
A condition in which the lining of the colon forms small bulges or pockets (diverticula). If these become inflamed (diverticulitis), it can cause pain and diarrhoea or constipation.
An absolute poverty line introduced by the World Bank in 1990 to estimate global poverty. The dollar amount is revised over time to keep pace with inflation and now stands at $1.08 in 1996 prices. This is converted into local currencies using purchasing power parity (PPP) exchange rates.
The double burden of malnutrition refers to the coexistence of undernutrition (stunting, wasting and/or micronutrient deficiency) with overweight, obesity and/or diet-related non-communicable diseases (NCDs). The term double burden has been used extensively in nutrition, without making the distinction of whether this occurs within individuals (both affecting the same person), households (affecting different people within the household) and populations (affecting different sub-groups within the population). The term “triple burden” has recently been used in some publications to highlight stunting, anaemia, and overweight, obesity, and NCDs. Stunting and anaemia are, however, only two of the many manifestations of undernutrition and highlighting these only may draw attention away from other issues that must be addressed.
This term was developed to refer to policies, programmes, and actions that have the ability to simultaneously reduce the risk or burden of both undernutrition (stunting, wasting and/or micronutrient deficiency) and overweight, obesity, or diet-related non-communicable diseases. Exclusive breastfeeding to 6 months of age and continued breastfeeding beyond is a good example of a double-duty action as it both prevents undernutrition in the infant and promotes long-term health.
Mixture of flour and liquid with other ingredients, such as raising agents, shortening, sugar, salt, eggs, and flavourings, used to make baked products.
The first part of the small intestine, leading from the stomach to the jejunum.
Numbers that denote additives that have passed safety tests and are approved for use (regulated by the EU, regulation retained by UK).
A strain of E. coli that causes severe illness in humans. Symptoms range from mild gastroenteritis to severe and bloody diarrhoea. Can be contracted from contaminated food or other people (usually because of poor hand hygiene).
ECD has three parts: (i) the ‘early childhood’ period of life, (ii) what constitutes ‘development’ and (iii) how development occurs.
Breastfeeding within one hour of birth.
Regular choice of foods that makes up an individual's long-term diet.
The UK's healthy eating model, showing the types and proportions of foods that should be eaten to achieve a healthy, balanced diet.
An indicator combining concepts: a participation gap, i.e., the difference between rates of women’s and men’s labor force participation; a remuneration gap, i.e., the ratio of estimated female-to-male earned income; and an advancement gap, i.e., wage equality for similar work. (World Economic Forum 2020b).
The ability of dough to return to its original shape after stretching.
An emerging market economy is the economy of a developing nation that is becoming more engaged with global markets as it grows. Countries classified as emerging market economies are those with some, but not all, of the characteristics of a developed market.
In health promotion, empowerment is a process through which people gain greater control over decisions and actions affecting their health.
The process by which fat and water mix, forming a suspension of tiny droplets, e.g., by adding lecithin or mustard to oil and vinegar to make mayonnaise.
A substance which helps mixtures of oils and water to coalesce/mix.
A colloid which has a fine mixture of two liquids such as oil and water which would not normally mix, e.g., mayonnaise.
Enabling means taking action in partnership with individuals or communities to facilitate greater empowerment – through the mobilization of community and material resources – to promote and protect health.
A hard substance composed of calcium and phosphate that forms the outer surface of the tooth.
Derived from chemical combustion of food and required to stay alive and function.
The relationship between energy consumed (in food) and energy used (e.g., through exercise). Any sustained imbalance between energy intake and energy used will lead to gain or loss in weight.
The amount of energy used for all the metabolic activity of cells and tissues and the physiological functions essential for life, physical activity, and growth.
The energy provided to the body by food and drink.
The energy needed to keep the body functioning, for physical activity and for other additional needs such as growth, pregnancy, and lactation.
The process of covering or coating a food product, e.g., fish fingers enrobed in breadcrumbs.
Environmental degradation is a process through which the natural environment is compromised in some way, reducing biological diversity and the general health of the environment. This process can be entirely natural in origin, or it can be accelerated or caused by human activities.
The physical conditions in which people live and work that have an impact on health.
The surroundings which may affect people's health, e.g., living conditions.
The environmental footprint of a food item refers to the impact of production of that food on the environment. It includes greenhouse-gas emissions, land use, water use, and fertiliser and/or pesticide residues. Environmental footprints vary highly by geographic area and agricultural system, but are generally highest for animal-source foods, particularly meat and dairy – foods which are also high in many essential nutrients.
An enzyme, a substance that acts as a catalyst in living organisms, regulating the rate at which chemical reactions proceed without itself being altered in the process.
An oxidation reaction that causes browning in foods (normally fruits and vegetables).
Epidemiology identifies the distribution of diseases, factors underlying their source and cause, and methods for their control; this requires an understanding of how political, social and scientific factors intersect to exacerbate disease risk, which makes epidemiology a unique science.
The term essential fatty acids (EFA) refers to those polyunsaturated fatty acids (PUFA) that must be provided by foods because these cannot be synthesized in the body yet are necessary for health. These includes i.e., linoleic (an omega-6 fatty acid) and alpha linolenic acid (an omega-3 fatty acid).
Essential nutrients are ones that cannot be synthesized by the body and, therefore, must be supplied from foods. These nutrients are essential for normal body function and for growth.
Amino acids which cannot be synthesised in the body and so must be supplied in the diet, e.g., lysine and methionine. There are 9 essential amino acids.
The DRY that is used for energy. It is an average value for a particular population group.
Estrogen is a key hormone in women’s health, playing a vital role in the development and regulation of the female reproductive system and secondary sexual characteristics. Though present in both sexes, estrogen levels are significantly higher in women, influencing menstrual cycle regulation, pregnancy, and menopause, along with bone density, skin health, and mood. Estrogen also promotes insulin sensitivity and glucose regulation, which is why insulin sensitivity is highest during the follicular phase of the menstrual cycle (estrogen levels peak). During the luteal phase, however, progesterone levels are high and estrogen levels are low, resulting in temporary insulin resistance. It’s best to avoid high-carb and high-sugar foods during the luteal phase.
The alcohol present in drinks such as beers, wines, and spirits.
Relating to personal beliefs about what is morally right and wrong.
The periodic assessment of the relevance, effectiveness and impact of activities in relation to the objectives of the surveillance and response system.
Exclusive breastfeeding is the practice of giving only breastmilk and no additional food or drink, not even water, to an infant. The World Health Organization recommends exclusive breastfeeding to 6 months of age and continued breastfeeding with appropriate complementary feeding from 6 until at least 24 months of age to promote optimal growth, health and development.
A system of production using small amounts of labour and capital in relation to area of land being farmed (low input/lower output).
To obtain a substance by suction, pressure, or distillation from a material.
The process where pre-mixed ingredients are forced through a barrel shaped chamber, squeezed through a die, and cut into uniform lengths, e.g., pasta.
The residue of undigested food, bacteria, and cell remnants, eliminated from the body through the anus.
Extreme shortage of food.
Vitamins A, D, E and K. Can be stored in your liver and fatty tissue until needed.
Fats (or lipids) are an essential source of energy in the diet as they: are a carrier for the fat soluble vitamins (A, D, E and K) form part of cell membranes provide a very concentrated source of energy, the starting ingredient for some hormones and essential fatty acids which our body cannot produce.
Fatty acids supply the energy consumed in cellular growth at certain stages of life, particularly infancy.
The process by which alcohol and carbon dioxide are produced from sugars by yeasts, e.g., during breadmaking.
Fertility is the natural capability to produce offspring. In women, it involves a complex interplay of hormones leading to the release of an egg (ovulation), and in men, it involves the production of viable sperm. There are a number of variables that can affect fertility, including age, lifestyle, health conditions (like PCOS), and exposure to environmental toxins. Less well-known is that insulin resistance, a condition where your body’s cells stop responding properly to the hormone insulin, can trigger a cascade of events that promote infertility in both men and women. Improving insulin sensitivity through exercise, proper sleep, and stress management, as well as minimizing glucose spikes by prioritizing whole foods/minimizing sugar, may help you avoid infertility related to insulin resistance.
Fiber is the unsung hero in your diet, playing critical roles in digestive health, blood sugar regulation, and heart health. Found in whole foods like fruits, vegetables, whole grains, and legumes, fiber comes in two types: soluble and insoluble. Soluble fiber dissolves in water to form a gel-like substance that helps lower blood glucose and cholesterol levels. Insoluble fiber, on the other hand, does not dissolve, adding bulk to your stool and helping prevent constipation. By fostering a healthy gut environment and offering a sense of fullness after meals. Fiber is a powerful ally in fostering a healthy gut microbiome, improving satiety, stabilizing glucose levels, and even promoting weight loss.
Carbohydrates found typically in plant foods that unlike other carbohydrates (sugars and most starches) are resistant to digestion.
The process by which a measured quantity of product is put into a container, either before or after cooking.
An ingredient or food mixture used in the centre of a food product, e.g., jam in a doughnut.
Food additives which bring out the flavour of food, e.g., monosodium glutamate (MSG).
A diagrammatic way of explaining the steps involved in a process.
The addition of small amounts of fluoride to drinking water to help prevent tooth decay.
A trace element forming part of the bone and tooth structure, sometimes added to water supplies to help prevent tooth decay. Found in fluoridated water, tea, fish bones and most toothpastes.
A colloid which has a gas dispersed in either a liquid, e.g., beaten egg white, or a solid, e.g., cake.
A water-soluble vitamin required for the formation of red blood cells. A mother's deficiency at conception can lead to neural tube defects in her baby. Found in liver, green vegetables, nuts, oranges, and wholegrain bread.
The manufactured form of folate (see above). Many countries fortify their flour with folic acid.
Folic acid or folate is a B vitamin required for purine and pyrimidine synthesis, amino acid interconversions, methylation reactions, and the generation and use of formate. Consequences of folate deficiency include megaloblastic anemia, hyperhomocysteinemia (a risk factor for vascular disease), cancer initiation, neurological and cognitive impairment, neural tube defects, and other negative birth outcomes.
Should be taken prior to and during the first 12 weeks of pregnancy to reduce the risk of neural tube defects in the baby.
Food is matter (building materials) that contains energy living things can use to live and grow. All living things need both the matter and energy in food to grow, to heal wounds, and to keep all their parts working.
Food access concerns a household’s ability to acquire adequate amounts of food, through one or a combination of own home production and stocks, purchases, barter, gifts, borrowing and food aid.
An unusual reaction by the body's immune system to the ingestion of a food that in most individuals causes no adverse effects. Allergic reactions to food vary in severity and can be potentially fatal.
Food and nutrition security is defined as the state in which adequate food (of sufficient quantity, quality, safety and socio-cultural acceptability) is available and accessible to all individuals at all times and is consumed and utilised to ensure adequate nutritional status. By incorporating nutrient intake and the body’s ability to absorb and utilise nutrients, this concept includes an important extension to nutrition, when compared to earlier definitions of food security that placed more emphasis on avoiding hunger.
Food as Medicine programs are rooted in the idea that dietary choices play a critical role in maintaining health and preventing disease. Though once a fringe concept, “food as medicine” now has significant clinical weight, with conventional healthcare systems providing programs that allow doctors to prescribe whole fruits, vegetables, and other nutrition interventions to people who are experiencing chronic disease or food insecurity. In the context of our ongoing metabolic health crisis, Food as Medicine programs could prevent an estimated 296,000 cases of cardiovascular disease (including heart attacks and strokes) and save an estimated $39.6 billion in healthcare spending.
Food availability is the physical presence of food in the area of concern through all forms of domestic production, commercial imports and food aid. Food availability might be aggregated at the regional, national, district or community level.
The person/company who undertakes, whether for profit or not, any activities related to any stage of the food chain.
Defined standards of food safety, quality, or animal welfare.
The series of processes that food goes through; it includes primary production (including feeds, agricultural practices and environmental conditions), product design and processing, transport, storage, distribution, marketing, preparation and consumption.
The introduction or occurrence of a contaminant in food or food environment.
A food desert is an area with limited access to affordable and nutritious food, particularly fresh fruits and vegetables. These areas are often found in urban and rural settings, where residents might have to travel long distances to find a supermarket or grocery store. Living in a food desert can promote diets heavy in processed convenience foods that are high in calories but low in nutritional value and fiber, contributing to health disparities such as obesity and diabetes.
Food environment is a term used to describe the context in which individuals obtain, prepare and consume their foods. There are many different definitions of food environment, but most include some combinations of four essential elements:
Food distributed to individuals or households in exchange for labour.
Comprises conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption.
A situation that exists when people lack secure access to sufficient amounts of safe and nutritious food for normal growth and development and an active and healthy life. It may be caused by the unavailability of food, insufficient purchasing power, inappropriate distribution or inadequate use of food at the household level.
Difficulty digesting certain foods and having an unpleasant reaction to them. Symptoms include stomach pain, diarrhoea, bloating and wind. Unlike food allergy, these reactions do not involve the immune system.
Includes acts, laws, regulations, and other instruments with legally binding force issued by public authorities, related to food in general, and to food safety in particular, and covering the protection of public health, the protection of consumers and conditions of fair trading. It covers any stage of production, processing and distribution of food, and also of feed produced for, or fed to, food producing animals.
Food loss refers to losses of food that occur in the supply chain from agricultural production to the consumer. This loss can be the result of pre-harvest problems (e.g. from pests, crop diseases, and losses during harvesting itself), or post-harvest losses related to handling, storage, packing, and/or transportation. Some of the underlying causes of food loss include the inadequacy of infrastructure, such as cold storage and transport, imperfect markets, and poor credit availability. Food loss is a particularly important problem for many of the most nutrient-dense foods, such as fruits, vegetables, and animal-source foods, which tend to be perishable and easily damaged. According to the World Bank, food loss in low-income countries occurs mainly during production and processing of food, whereas in higher-income countries it occurs mainly from distribution to consumption. Food loss differs from food waste, which occurs at points of preparation and consumption.
Food packaging is defined as enclosing food to protect it from tampering or contamination from physical, chemical, and biological sources, with active packaging being the most common packaging system used for preserving food products.
Illness resulting from eating foods which contain food poisoning micro-organisms or toxins produced by micro-organisms. The main symptoms of food poisoning are diarrhoea and vomiting.
Food processing is defined as any procedure that alters food from its natural state, such as heating, canning, freezing, drying, milling, and fermenting (Poti et al., 2015).
Where food is grown, caught or reared, and how it was produced.
Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
A situation, whether accidental or intentional, that is identified by a competent authority as constituting a serious and as yet uncontrolled foodborne risk to public health that requires urgent action.
A situation that exists when 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. Based on this definition, four food security dimensions can be identified: food availability, economic and physical access to food, food utilization and stability over time.
The process of food becoming unfit to eat through oxidation, contamination, or growth of microorganisms.
Food stamp programs provide stamps or coupons that may be used for the purchase of food, or of particular foods. The stamps may be denominated in value terms or in terms of quantities of specific foods.
An independent government department responsible for protecting public health and consumers' wider interests in relation to food in England, Wales, and Northern Ireland. Food Standards Scotland operates in Scotland.
The commonest form of food subsidy is a direct, untargeted subsidy that lowers the price of a staple food for all consumers in a country. (…) Targeted subsidies mean that governments subsidise food prices for certain households, targeted either by income level or by category. In other words, a dual-price policy is adopted: non-targeted individuals buy food at market prices, while eligible households have access to cheaper food.
A food supply chain refers to the processes and actors that take a food item from farm to fork - i.e. from on-farm production to the end consumer. For some foods, this encompasses many changes required to turn the raw agricultural material into the final product, for example from stalks of grain to wheat to flour to bread. This includes production, storage and handling, transportation, processing, packaging, distribution, and retail. A food supply chain becomes a food value chain when it is seen as a process in which value is added to the product at different stages. Food value chains can therefore improve food safety by removing contaminants or increase nutritional value for example through food fortification.
The food system includes all processes, infrastructure, and actors involved in all aspects of feeding a population. This includes everything from agricultural production, regulations and laws related to food, imports, processing, the inputs needed for food production and processing, distribution, marketing, sale (wholesale, retail, formal and informal markets), consumption, and disposal of food. The food system in all these aspects is what shapes the food environment.
Food waste refers to food that is safe and nutritious for human consumption but is discarded or diverted to an alternative (non-food) use, such as bioenergy or animal feed, instead of being eaten. Most food waste occurs at the retail or consumption level and differs from food loss that occurs at the points of production and processing. Food waste tends to be higher in higher-income countries. Causes include exacting preferences or standards for evenly-shaped or attractive foods, conservative “sell by” dates, inefficient or neglectful consumer or caterer practices, poor stock management, and the unconsumed portion on plates that is thrown away.
Any disease of an infectious or toxic nature caused by the consumption of food.
A pathogen present in food, which may cause human disease(s) or illness through consumption of food contaminated with the pathogen and / or the biological products produced by the pathogen.
The process by which food mixtures or ingredients are pressed into shapes.
See infant formula.
Fortification is the practice of intentionally increasing the content of a micronutrient in a food to improve the nutritional quality of the food and prevent the health effects associated with micronutrient deficiency. Large-scale (also known as industrial or mass) fortification adds nutrients to foods that are commonly consumed by a large proportion of the population at the stage of food processing.
Sugars that have been added to foods and drinks or are 'released' from fruits and vegetables when the structure is broken down (e.g., juice, purees, and pastes). Sugars present within whole fruits and vegetables and plain dairy foods are not free sugars.
A system where animals, for at least part of the day, can roam freely outdoors. This may be done within a conventional or an organic system.
The process of using extremely low temperatures for a specific processing reason, e.g., extend shelf-life, change temperature.
Voluntary in the UK but if used it must provide certain information and can use the traffic light labelling system (red, amber, and green colour coding for fat, saturated fat, sugars and salt), energy and percentage Reference Intakes (RIs).
Fructose is a type of simple sugar found naturally in fruits, honey, and vegetables, and is also a component of table sugar (sucrose) and high-fructose corn syrup, used as sweeteners in many processed foods. While fructose in whole foods (e.g., fruits) comes with beneficial nutrients and fiber, its concentrated and refined forms in sweetened foods and beverages (high-fructose corn syrup, agave) can contribute to weight gain, insulin resistance, and liver disease if you consistently eat too much of it.
A monosaccharide sugar. Galactose occurs in milk, in chemical combination with glucose, to form lactose.
The organ that acts as a reservoir for the bile produced by the liver.
Solid material that forms in the gallbladder or bile duct. Gallstones are made of cholesterol or other substances found in the gallbladder.
The process of removing air from a packaged food product and replacing it with a controlled mixture of gases to extend shelf-life.
Acidic fluid secreted in the stomach that contains the enzyme pepsin.
A colloid which has a liquid dispersed in a solid, e.g., jelly.
A protein formed from the hydrolysis of collagen. It has the capacity to hold water molecules in a gel matrix. Used to set sweet and savoury jellies.
The process of thickening which takes place when a mixture of starch in liquid is heated, e.g., when making a roux sauce.
Gender refers to the social attributes and opportunities associated with being male and female and the relationships between women and men and girls and boys, as well as the relations between women and those between men. These attributes, opportunities and relationships are socially constructed and are learned through socialization processes. They are context/ time-specific and changeable.
Refers to how socially constructed norms, rights, responsibilities, opportunities, and entitlements determine relations between women and men and result in gender differences in opportunities and outcomes.
Differences between women and men, especially as reflected in social, political, cultural, or economic attainments or attitudes.
Refers to how the differences constructed by societies between women and men translate into inequalities; the term does not refer exclusively to women.
Intentionally employing gender considerations to affect the design, implementation and results of programmes and policies. Gender-responsive programmes and policies reflect girls’ and women’s realities and needs, in components such as site selection, project staff, content, monitoring, etc. Gender-responsiveness means paying attention to the unique needs of females, valuing their perspectives, respecting their experiences, understanding developmental differences between girls and boys, women and men and ultimately empowering girls and women
A segment of DNA, carrying genetic instructions to make a protein.
The term used to describe a series of techniques to insert genetic material into an organism to give it new characteristics or to alter existing ones.
An organism which has had its DNA structure deliberately modified.
Ghrelin is a hormone that acts like as body’s hunger signal. Produced mainly in the stomach, it tells your brain it’s time to eat. Secretion of this “hunger hormone” increases before meals and decreases after eating. Beyond its role in regulating appetite, ghrelin also plays a part in energy management and can even impact sleep and mood. Understanding ghrelin’s effects can help you better listen to your body’s cues for hunger and fullness, supporting healthier eating habits and overall well-being.
Simulated change (percentage) in the Gini inequality coefficient because of social protection and labor programs. Specifically, the Gini inequality reduction is computed as the inequality pretransfer minus the inequality posttransfer divided by the inequality pretransfer.
A protein that makes up gluten (with glutenin). Gliadin is produced when wheat flour (or flour from other grains including rye and barley) is mixed with a liquid, usually water.
The total number of children aged between 6 and 59 months in a given population who have moderate acute malnutrition, plus those who have severe acute malnutrition. (The word ‘global’ has no geographic meaning.) When GAM is equal to or greater than 15 per cent of the population, then the nutrition situation is defined as ‘critical’ by the World Health Organization (WHO). In emergency situations, the nutritional status of children between 6 and 59 months old is also used as a proxy to assess the health of the whole population
Achieving health equity at a global level by addressing transnational health issues, determinants, and the interventions and formal structures that are beyond the control of national institutions.
The Global South is a term often used to identify regions within Latin America, Eastern Europe, Asia, Africa, and Oceania. It is one of a family of terms, including "Third World" and "Periphery", that denote regions outside Western Europe and North America.
The process through which an increasingly free flow of ideas, people, goods, services, and capital leads to the integration of economies and societies. Major factors in the spread of globalization have been increased trade liberalization and advances in communication technology.
GLP-1 agonists (sold under names like Ozempic, Wegovy, Rybelsus) are drugs that mimic the action of the naturally occurring hormone GLP-1, which plays a crucial role in blood sugar regulation. GLP-1 increases insulin release in response to high blood sugar levels, slows down stomach emptying, promotes the health of your pancreatic beta cells (which secrete insulin), and reduces appetite. Used primarily in the treatment of type 2 diabetes, GLP-1 agonists are now popularly prescribed as a weight loss drug in non-diabetics. However, taking them without the proper lifestyle interventions (in the areas of diet, exercise, sleep, and stress) does not lead to long-term weight loss or weight loss after stopping the drug.
A hormone which is released in response to a fall in blood glucose level. It stimulates the liver to release glucose, thus raising the blood glucose level.
Glucose, a simple sugar, is your body’s preferred energy source. It powers the cells of your body, much like gasoline powers a car. Glucose is derived from the foods you eat and is crucial for your brain and muscles to function optimally. Normal fasting blood glucose levels — measured after an overnight fast — are typically between 70 and 100 mg/dL (3.9 and 5.5 mmol/L). Maintaining glucose levels within this range is vital for metabolic health, as consistently high levels can lead to insulin resistance and diabetes, while levels that are too low can cause hypoglycemia.
Glucose intolerance is a condition in which the body struggles to process glucose effectively, leading to higher-than-normal blood sugar levels after eating. It’s often seen as a precursor to type 2 diabetes and indicates a risk for developing metabolic syndrome and cardiovascular disease. Managing glucose intolerance involves lifestyle changes such as adopting a balanced diet, regular physical activity, and maintaining a healthy weight to improve the body’s ability to use glucose efficiently and prevent the progression to diabetes.
“Glucotype” is a term coined by researchers to describe an individual’s unique blood glucose responses to different stimuli. It captures the idea that people can experience different patterns of glycemic response to the same foods, influenced by factors like genetics, lifestyle, and even the microbiome (gut bacteria/health). By understanding how your specific body reacts to different foods via continuous glucose monitoring, you can then make personalized dietary and lifestyle interventions to improve blood sugar control and reduce your risk of developing insulin resistance, diabetes, and metabolic syndrome.
A mixture of two proteins (gliadin and glutenin), that makes dough 'elastic' and gives the final product structure. The more a dough is mixed, the more gluten is developed.
A protein that makes up gluten (with gliadin). Glutenin is produced when wheat flour (or flour from other grains including rye and barley) is mixed with a liquid, usually water.
The effect of a particular food or meal on elevating blood sugar levels.
The glycemic index (GI) is a scale that ranks carbohydrates in foods according to how they affect blood glucose levels. In other words, it’s a guide to help you understand how quickly or slowly a food can cause your blood sugar to rise. Foods are scored on a scale from 0 to 100, with higher values indicating foods that cause a rapid spike in glucose levels. Choosing foods with a low to moderate GI can help manage blood sugar levels, contributing to better energy balance and reducing the risk of type 2 diabetes and heart disease. However, the glycemic index is limited in that it doesn’t tell you how much your blood sugar increases, so a food with a high GI may not actually spike your glucose levels into an unhealthy range (e.g., watermelon, which has a GI of 76 — high — but is mostly made up of water).
The glycemic index (GI) measures how a carbohydrate-containing food raises blood sugar.
Glycemic load (GL) takes the glycemic index concept one step further by considering the amount of carbohydrates in a serving of food along with the GI value. It provides a more complete picture of how a food can affect blood sugar levels. While the GI measures how quickly a carbohydrate turns into glucose, the GL measures how much glucose a serving of that food delivers. Understanding both the quality (GI) and quantity (GL) of carbohydrates consumed can offer a more nuanced approach to diet and blood sugar management. GL is calculated by multiplying the grams of carbohydrate per serving by the glycemic index, then dividing by 100. Foods can be categorized as low GL (0-10), moderate GL (11-19), or high GL (>20).
A 3 carbon alcohol that binds to three fatty acids, to form dietary fats.
Glycogen is your body’s stored form of glucose — i.e., glucose that’s tucked away mainly in your liver and muscles for when you need a quick energy boost and there’s not enough glucose circulating in your bloodstream. Put another way, it’s like the body’s backup battery. When blood glucose levels drop, such as between meals or during exercise, glycogen is broken down into glucose and released into the bloodstream to maintain your energy levels. This storage-and-release system is crucial for managing energy levels efficiently, especially during physical activity or in between meals.
The glycomark test is a specific blood test that provides information about blood sugar control over the short term. It measures the levels of 1,5-anhydroglucitol (1,5-AG) in the blood. This test is particularly useful for detecting recent episodes of hyperglycemia (high blood sugar) and glycemic variability in people with diabetes. Since 1,5-AG levels decrease when blood sugar spikes, the glycomark test can complement other measures like A1C tests to give a more complete picture of glucose control, ultimately guiding you in making preventative lifestyle and diet choices.
A phenomenon caused by the presence of sugar in urine.
Swelling of the thyroid gland in the neck caused by iodine deficiency.
All practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
Actions of governments and other actors to steer communities, countries and/or groups of countries in the pursuit of health as integral to well-being through both whole-of-government and whole-of-society approaches.
Governance for nutrition refers to the set of laws, policies, standards, processes and actions that govern food systems, and favour food safety, and nutrition for the population in a country, or the region to which they apply. For example, “urban governance for nutrition” would encompass the process of making and implementing decisions that shape food systems to deliver better nutrition for people in cities.
Greenhouse gases (GHG) are gaseous compounds that can emit ultraviolet radiation within a certain thermal infrared range.
The blend of wheat used to make flour.
Gross domestic product is the most commonly used single measure of a country's overall economic activity. It represents the total value of final goods and services produced within a country during a specified time period, such as one year.
Gross national product was formerly used as a measure of a country's overall economic activity, equal to GDP less compensation of employees and property income payable to the rest of the world plus the corresponding items receivable from the rest of the world; GNP has been renamed gross national income (GNI) in the System of National Accounts.
Formed in 1999, the G-20 brings together finance ministers and central bank governors from 19 countries and the European Union (represented by the President of the European Council and the European Central Bank). The heads of governments of the G-20 nations began meeting periodically from 2008, in the wake of the global financial crisis. While an informal group with no permanent secretariat, the G-20 has become a key forum, bringing together the key advanced countries of the G-7 (Canada, France, Germany, Italy, Japan, the US and the UK), Australia, and 11 major emerging markets (Argentina, Brazil, China, India, Indonesia, Korea, Mexico, Russia, Saudi Arabia, South Africa, and Turkey). Leadership of the G-20 rotates, with France holding the chair in 2011. More information on the IMF’s relationship with the G-20 can be found here.
A systematic process used to assess where hazards might occur in the manufacture of a product and set up controls to prevent them.
Found in animal-based sources including meat, fish, and poultry. This form of iron is more readily absorbed by the body than non-haem iron.
A component of red blood cells that contains iron. Its function is to carry oxygen around the body in the blood.
Gathering crops when ready or ripe.
A state of physical, mental, and social wellbeing.
A claim made about a food, nutrient or ingredient that suggests health benefits can be gained from consumption, e.g., 'protein contributes to the growth or maintenance of muscle mass'.
The health halo refers to the perception that a particular food, product, or diet is healthier than it actually is, often due to clever marketing, packaging, or an association with certain health trends. This effect can lead consumers to overestimate the nutritional benefits of a product, potentially leading to overconsumption or misguided choices that don’t align with their health goals. For example, foods labeled as “organic,” “natural,” or “gluten-free” might be perceived as inherently healthier, despite their actual nutritional content.
Healthspan is the portion of your life that you spend in good health, free from chronic diseases or disabilities that can limit your day-to-day activities. It goes beyond lifespan (the number of years you live) and emphasizes the quality of those lived years and your ability to enjoy a healthy life and continue doing the things you love into old age. Improving healthspan involves a combination of good nutrition, regular physical activity, stress management, good sleep, and preventive metabolic health practices aimed at extending the years you live in good health rather than just extending life itself.
See coronary heart disease.
The process of passing heat energy to or from products, e.g., grilling or freezing. Sometimes known as heat transfer.
A rating scale between 'like' and 'dislike' for a sensory evaluation test.
A measure of the protein quality of a food. A high biological value protein contains all the indispensable amino acids.
Food which is ready to eat, e.g., cooked meat and fish, cooked eggs, dairy products, sandwiches, and ready meals.
High-fructose corn syrup (HFCS) is a sweetener made from corn starch that has been processed to convert its glucose into fructose. It’s a common ingredient in many processed foods and beverages because it’s inexpensive, sweet, and easy to blend. It’s often used under other names like glucose syrup, corn syrup, isoglucose, tapioca syrup, and crystalline fructose. Though research is inconclusive, HFCS has come under scrutiny for its role in accelerating the obesity epidemic and metabolic conditions like type 2 diabetes. Ultimately, HFCS, much like other refined added sugars that lack fiber, vitamins, and minerals, provides empty calories and can lead to weight gain and an increased risk of diabetes and heart disease when you consume too much of it.
The maintenance of a constant internal environment by the body, e.g., the control of blood glucose levels or body temperature.
A substance that circulates in the bloodstream and controls the actions of certain cells or organs.
The process of replacing water in the body.
The process of adding hydrogen atoms to unsaturated fatty acids in a liquid fat (oil) to increase the concentration of saturated fatty acids. This causes the fat to harden.
Water loving' – tends to mix and/or form a solution with water, e.g., salt.
Water hating' – tends not to mix and/or form a solution with water, e.g., oil.
The process of growing plants in sand, gravel, or liquid, with added nutrients but without soil.
High blood sugar. A greater than normal concentration of glucose in the blood, most frequently associated with diabetes. Controlled using diet or medication.
Hyperglycemia is the technical term for high blood sugar levels. It occurs when your body has too much glucose in the bloodstream. This is sometimes an acute result of eating a high-carb or high-sugar meal, but it can also mean that your cells aren’t properly responding to the hormone insulin, which lowers blood sugar levels (also known as insulin resistance). Other factors like dehydration, illness, exercise, PCOS, genetics, meal timing, and an unhealthy diet can all lead to hyperglycemia. Symptoms can include frequent urination, increased thirst, and fatigue. If left unchecked, hyperglycemia can lead to serious complications like diabetic ketoacidosis or chronic conditions affecting the heart, eyes, and nerves.
A term for high blood pressure. Hypertension increases the risk of developing some health problems, such as heart attack or stroke.
Solutions that are more concentrated than body fluids.
Low blood sugar. The level of glucose in the blood being too low. Left untreated, hypoglycaemia will eventually result in a person becoming unconscious.
Hypoglycemia, or low blood sugar, occurs when the glucose level in your blood drops below normal (70 mg/dL or 3.9 mmol/L). Common causes include certain diabetes medications, menopause, thyroid disorders, insulin resistance, PCOS, missing meals, or exercising more than usual without eating additional calories to provide extra glucose. Symptoms can range from hunger, sweating, and trembling to more serious effects like confusion, dizziness, and even loss of consciousness. If you wear a continuous glucose monitor to track your glucose levels, you may experience what's known as "compression hypoglycemia," an error caused by compression of the sensor.
Solutions that are less concentrated than body fluids.
The longest part of the small intestine, leading from the jejunum to the colon.
The body's defence system against infection and illness.
The four 'cutting' front teeth.
A substance added to a test sample which alters (e.g., in colour) to indicate whether a specific reaction has taken place.
Intended for use by infants during the first months of life, formulated to provide the nutritional requirements until the introduction of appropriate complementary feeding. Breastfeeding is recommended, but for those who cannot, or choose not to, breastfeed, bottle feeding with infant formula is the only safe alternative for babies.
Inflammation is your body's natural response to injury or infection, a protective measure designed to heal and restore. Picture it as the body's emergency repair crew rushing to the scene where harm has occurred. While acute inflammation is beneficial — think of the swelling and redness that comes with a cut — chronic inflammation can become a silent adversary, lurking beneath the surface. When the inflammatory response doesn't shut off, it can contribute to a host of chronic diseases, including heart disease, diabetes, and arthritis, making the management of inflammation through lifestyle choices like diet, exercise, and stress reduction crucial for long-term health.
The introduction of food into the mouth.
A hormone released by the pancreas when the level of glucose in blood increases, usually after a meal. It helps to control the amount of glucose in the blood by moving glucose into cells, where it is used as a source of energy.
Insulin is a hormone produced by your pancreas, acting as the key that allows glucose from the food you eat to enter your body’s cells to be used as energy. Without insulin, glucose stays in the bloodstream, leading to high blood sugar levels. When your cells become desensitized to the effects of insulin, you have a condition known as insulin resistance. While glucose testing has been widely researched, the interpretations of fasting insulin levels, which reflect how much insulin your body is producing in a resting state, are not definitive and there is not a robust medical consensus on diagnostic ranges.
Insulin resistance is when your cells become desensitized to the effects of the hormone insulin. In other words, they start ignoring the signal insulin sends out to let glucose into your cells. Think of it as a miscommunication where the cells have turned down the volume of insulin’s message, causing the pancreas to pump out even more insulin to be heard. This condition is a stepping stone to prediabetes and type 2 diabetes, as it can cause blood sugar levels to rise for unhealthy lengths of time. Some factors that contribute to insulin resistance include excess weight, inactivity, and a diet high in sugar and processed foods. Counteracting insulin resistance involves lifestyle changes like diet, exercise, and sometimes medication, aiming to retune the body’s response to insulin.
The degree of which a specified sensory attribute is present in a food product.
A system of production using large amounts of labour and capital relative to land use (high input/high output).
Intermittent fasting, or time-restricted eating, is a dietary approach that cycles between fixed periods of eating and fasting. This method can range from fasting for several hours each day (i.e., an 8-hour eating window and 16-hour fasting window) to fasting on certain days of the week (i.e., unrestricted caloric intake 5 days of the week followed by restricted caloric intake 2 days of the week). By limiting your eating to a specific window, you give your body a break from digesting food, which affects circadian rhythms and may lead to improved insulin sensitivity, cardiometabolic health, weight loss, and even longer lifespan/healthspan. Learn more about considerations of intermittent fasting if you're a woman, and how to safely exercise and intermittent fast.
A type of study in which participants are assigned to groups that receive one or more interventions/treatments (or no intervention) so that researchers can evaluate the effects of the interventions on outcomes.
The alimentary canal between the stomach and the anus.
A mineral required for the formation of thyroid hormones and helps the brain to function normally. Found in milk and dairy foods, seaweed, fish, and some fortified foods, e.g., iodised salt.
A mineral element that is essential in the diet to make red blood cells that carry oxygen to the tissues. Iron also helps the immune system to function.
A condition caused by insufficient iron in the body. Common symptoms include tiredness, lethargy, and pale skin.
The process of using safe levels of ionising radiation to inhibit sprouting or delay ripening in fruits and vegetables or to reduce levels of undesirable micro-organisms.
Solutions that are of similar concentration to body fluids.
Part of the small intestine, between the duodenum and ileum.
A large piece of meat that is cooked in one piece.
A unit used to measure energy. One calorie is equivalent to 4.184 joules.
A protein containing sulfur. A component of skin, hair, and nails.
The keto (ketogenic) diet is a high-fat, low-carbohydrate eating plan designed to trigger a metabolic state known as ketosis. In ketosis, your body, running low on its usual fuel source — glucose from carbohydrates — starts burning fat for energy instead, producing molecules called ketones in the process. This diet has a number of metabolic health benefits: it can help stabilize glucose levels, reverse insulin resistance, and support weight loss. However, keto diets tend to be protein- and fat-heavy, so you’ll need to make sure you’re still eating a wide array of vegetables to ensure you’re getting enough fiber and micronutrients.
Ketones, or ketone bodies, are chemicals made in your liver when there’s not enough insulin in your body to turn glucose into energy. Your body then starts burning fat instead, creating ketones as a by-product of this process. This is the basis of the ketogenic diet, which aims to induce a state of ketosis by restricting carbohydrate intake, forcing the body to use fat as its primary fuel source. While ketones can serve as an alternative energy source for many cells, especially in the brain, it’s important to monitor and manage ketone levels if you’re on a ketogenic diet, as well as making sure you’re eating enough fiber.
Process of drying that generates both flavour and colour in malt.
A measurement of energy in food (commonly referred to as simply 'calories').
A metric measurement used for energy on food labels. Whilst it can be found on food labels, most people usually use calories (kcal).
A severe type of protein-energy malnutrition.
The term given to the information about the product which is displayed on the packaging, e.g., nutrition information or storage instructions.
The enzyme that breaks down lactose, a type of sugar found in milk in the small intestine.
The medical term for milk production during breastfeeding.
A sugar present in milk. Lactose is a disaccharide (galactose in chemical combination with glucose).
A disorder arising from an inability to digest lactose because of low levels of the enzyme lactase. People with lactose intolerance may experience diarrhoea, gas and bloating after eating dairy products.
The emulsifying agent found in many foods including egg yolk and soya.
Leptin is often referred to as the “satiety hormone.” It helps regulate appetite so you don’t overeat. Produced by fat cells, leptin communicates with your brain — specifically the hypothalamus — to signal that you have enough energy stored in your fat cells and don’t need to eat more. However, if you continuously overeat, you may develop a condition known as leptin resistance, where your brain doesn’t receive this message effectively. This leads you to eat more than necessary, which can contribute to weight gain. Overcoming leptin resistance involves portion control and eating highly satiating foods rich in protein and fiber.
A basic food hygiene course that ensures those working in food environments understand food safety to a legal standard.
Stages of development in life from birth through childhood, adolescence, and adulthood to old age.
Lifespan represents the maximum number of years an individual can live. It’s the full length of an individual’s life from birth to death. While genetics play a key role in determining lifespan, environmental factors, lifestyle choices, and advances in healthcare and medicine have significantly contributed to extending the population’s average lifespan over time. While increased lifespan or longevity is often a metric of wellness, it doesn’t mean you’re actually spending those additional years in good health. That’s where healthspan comes in. Healthspan (see above) emphasizes the importance of spending your years free from chronic pain, disease, and discomfort, and with enough physical and mental energy to do the things you live.
An individual's typical behaviour, habits and attitudes which may affect health.
A substance found in plants. It cannot be digested by the enzymes in the small intestine, although it can be fermented by some bacteria in the large intestine.
The amino acid which is either absent or in shortest supply (in relation to need) in a protein of low biological value.
An enzyme, present in pancreatic juice, that breaks down fats.
Large molecules made from smaller units of fatty acids and glycerol (see fats).
A lipid panel is a blood test that measures the levels of various fats in the bloodstream. It typically includes measurements of total cholesterol, high-density lipoprotein (HDL) cholesterol, low-density lipoprotein (LDL) cholesterol, and triglycerides. This panel helps assess the risk of developing cardiovascular disease and can help guide decisions about interventions to reduce this risk. HDL cholesterol and triglycerides are also two of the clinical markers of metabolic health, so nderstanding your lipid panel results can be a key factor in managing cardiometabolic health.
A bacterium that can be found in unpasteurised milk products such as soft unripe cheeses, e.g., brie. It can cause a type of food poisoning, called listeriosis.
An identity mark which helps identify products in case they must be recalled.
A measure of the protein quality of food. A low biological value protein is low in one or more of the indispensable amino acids.
The amount of a nutrient which will meet the needs of only a small number of individuals who have low nutrient needs.
The network of tubes in the body which carry water and other substances such as absorbed fats to the bloodstream.
Macronutrients are the nutrients that your body needs in large amounts to provide energy and support overall health and function. They include carbohydrates, proteins, and fats, each playing a unique role in the body. Carbohydrates are the body’s main energy source (glucose), proteins are essential for growth and repair, and fats provide a concentrated source of energy and are vital for hormone production and nutrient absorption. Proteins, fats, and fiber are also critical for satiety and minimizing glucose spikes. Learn how to balance your macronutrients for a metabolically healthy plate here.
Nutrients the human body needs in larger amounts, and that provide calories, i.e., fats, proteins, and carbohydrates.
A type of non-enzymic browning initiated by reducing sugars reacting with amino acids, e.g., sugars and proteins reacting in bread when it is baked.
Malnutrition is a general term that encompasses a host of adverse health effects due to poor nutrition. Malnutrition may result in poor growth and development in children (stunting), wasting (thinness), overweight, obesity, micronutrient deficiencies, and diet-related non-communicable diseases.
The process where barley grains are soaked and dried for malt.
A disaccharide formed from two glucose molecules.
Clinical form of acute malnutrition characterized by severe weight loss or wasting. Marasmic children are extremely thin and typically have grossly reduced fat and muscle and thin flaccid skin, and are irritable.
Promoting and selling products or services, including market research and advertising.
The act of chewing food.
Maternal health refers to the health of women during pregnancy, childbirth and the postpartum period.
The Mediterranean diet is inspired by the eating habits of the countries bordering the Mediterranean Sea. It’s naturally good for metabolic health since it’s rich in vegetables, fruits, whole grains, beans, nuts and seeds, and extra-virgin olive oil, with moderate consumption of fish, poultry, and dairy, and limited intake of red meat and sweets. Research indicates it may have cardiovascular benefits — including lowering your risk of heart disease, diabetes, and other chronic conditions — as well as benefits for your glucose levels and weight. Best of all, it’s centered around principles of healthy eating, rather than dietary rules and restrictions.
Menopause marks the end of a woman’s menstrual cycle. More specifically, menopause occurs when you haven’t had a period for 12 consecutive months. It usually occurs in a woman’s late 40s to early 50s and is a natural biological process that signifies the end of fertility. Menopause comes with various physiological changes due to decreased levels of the hormones estrogen and progesterone, leading to symptoms like hot flashes, night sweats, mood changes, and changes in metabolic health. The decrease in estrogen, in particular, may also promote insulin resistance and lead to elevated glucose levels. All of these changes can lead to changes in body composition (more abdominal fat) and reduced muscle mass.
The loss of blood during menstruation.
Monthly discharge from the uterus by non-pregnant women from puberty to menopause.
Metabolic age is a comparative number that indicates your metabolic health compared to the average for your chronological age group. It’s determined by analyzing your basal metabolic rate (BMR) — the amount of energy (calories) your body burns at rest — and comparing it to the BMR average of your age group. If your metabolic age is lower than your chronological age, it suggests a healthier, more efficient metabolism. Conversely, a higher metabolic age might indicate the need for lifestyle changes to improve metabolic health. While useful, metabolic age leaves out important inputs like diet, exercise, sleep, and stress, all of which have a large impact on your metabolic health. As an alternative, consider metabolic healthspan.
Metabolic conditioning, often abbreviated as MetCon, is a moderate-to-high-intensity workout plan designed to improve metabolism efficiency. These workouts, typically 20 minutes or less, target specific energy systems (metabolic pathways) in the body, which can help strengthen them, improve endurance/stamina, and allow you to overcome a fitness plateau. While research is limited, MetCon workouts may also improve insulin sensitivity and body composition.
Metabolic flexibility is the ability of your body to seamlessly switch between burning different types of fuel — primarily carbohydrates and fats — based on availability and demand. This flexibility is crucial for maintaining energy balance and optimal health. High metabolic flexibility means your body can efficiently use whatever energy source is most available, which is beneficial for weight loss, body composition, brain health, exercise performance, and reducing the risk of metabolic diseases.
Metabolic health describes how efficiently your body’s metabolism (i.e., how your body produces and uses energy to stay alive) is working. In a diagnostic context, it is measured via five markers: waist circumference, fasting blood glucose, systolic blood pressure, triglycerides, and HDL cholesterol. Having abnormal levels in three of these five categories means you have metabolic syndrome or insulin resistance syndrome, which increases your risk of developing diseases such as type 2 diabetes, heart disease, and stroke. However, this clinical definition of metabolic health doesn’t give us the complete picture of what it is. Metabolic health is a spectrum — there’s a wide gulf between being in good health and having metabolic syndrome. Using a CGM is a great way to understand where you are on this spectrum because CGMs let you see your glucose variability (i.e., a day-to-day picture of your health, as opposed to a broad snapshot).
Metabolic syndrome is defined as having abnormal levels in at least three of the five markers of metabolic health: waist circumference, fasting blood glucose, systolic blood pressure, triglycerides, and HDL cholesterol. Metabolic syndrome increases your risk of developing diseases such as type 2 diabetes, heart disease, and stroke, and affects a staggering 33% of Americans. Lifestyle interventions like diet, exercise, stress management, and sleep are key strategies in preventing or managing metabolic syndrome.
The process of breaking down or building up compounds in the body.
Metabolism encompasses all the chemical reactions in your body that convert food into energy and keep you alive. This complex system of biochemical processes is tightly controlled to ensure that your body maintains homeostasis (biological balance). Each of the three key macronutrients (carbs, proteins, and fats) is metabolized differently in the body, with the end goal of providing glucose to your cells to use as energy. Whereas the term metabolism refers to the sum of all of these processes and reactions, the efficiency of your metabolism is known as metabolic health (see above).
A tiny organism invisible to the naked eye, e.g., bacterium.
The microbiome refers to the complex community of microorganisms, including bacteria, viruses, fungi, and other microbes, that live on and inside the human body, primarily in the gut. These microscopic inhabitants play a crucial role in digestion, and immunity, and can influence mood and mental health. The diversity and balance of the microbiome are essential for overall health, with research linking a healthy gut microbiome to a reduced risk of chronic diseases such as obesity, diabetes, and heart disease. Diet, lifestyle, and probiotics are key factors that can influence the health and diversity of the microbiome.
Micronutrients are vitamins and minerals your body needs in small amounts. Unlike macronutrients (carbohydrates, proteins, and fats) that provide energy, micronutrients support a wide range of bodily functions like enzyme and hormone production, immune function, cardiometabolic health, and bone health. Deficiencies or imbalances in micronutrients can lead to health problems and disease. Eating a varied and balanced diet — fruits, vegetables, complex carbohydrates, healthy fats, and quality proteins from animal and plant sources — should cover all your micronutrient needs, if you’re a healthy individual. If you’re vegan/vegetarian, pregnant, or have a gastrointestinal disease, you may need to supplement at the advice of your doctor.
When certain micronutrients are severely deficient owing to insufficient dietary intake, insufficient absorption and/or suboptimal utilization of vitamins or minerals, specific clinical signs and symptoms may develop. Scurvy, beriberi and pellagra are classic examples of nutritional diseases.
Nutrient required by the body in tiny amounts for normal growth, development, and maintenance of health; for example, vitamins and minerals, e.g., vitamin C, iron, calcium.
The circumference of the mid-upper arm is measured on a straight left arm (in right-handed people) midway between the tip of the shoulder (acromion) and the tip of the elbow (olecranon). It measures acute malnutrition or wasting in children aged 6–59 months. The mid-upper-arm circumference (MUAC) tape is a plastic strip, marked with measurements in millimetres. MUAC < 115mm indicates that the child is severely malnourished; MUAC < 125mm indicates that the child is moderately malnourished
The World Bank, a global organization dedicated to ending extreme poverty all over the world, divides countries into four categories based upon their Gross National Income (GNI) per capita. For the 2022 financial year, the category boundaries (in US$) are up to $1,045 GNI for low-income economies, $1,046 to $4,095 for lower-middle-income economies, $4,096 to $12,695 for upper-middle-income economies (the middle-income economies are occasionally grouped into a single category), and $12,696 or more for high-income economies.
The primary process in making dairy products.
A building where cows are milked on a dairy farm.
The process to separate different parts of the grain.
An inorganic micronutrient needed in the diet for normal growth, development, and health. e.g., iron, calcium.
Minimum Dietary Diversity (MDD) is the consumption of four or more food groups from the seven food groups.
The process of developing and trialling ideas in a form where they may be seen and understood, e.g., nutritional analysis.
Defined as weight-for-height between minus two and minus three standard deviations from the median weight-for-height for the standard reference population.
The enclosure of a food product in a container from which the gases have been removed and replaced with others which have a preservative effect, e.g., carbon dioxide and nitrogen.
Twelve 'grinding' teeth.
Two or more atoms bonded together.
Monitoring is a continuous management function to assess if progress is made in achieving expected results, to spot bottlenecks in implementation and to highlight whether there are any unintended effects (positive or negative) from an investment plan, programme or project ("project/plan") and its activities.
A single or simple sugar such as glucose, fructose, or galactose.
Monounsaturated fat is a type of fat is found in avocados, canola oil, nuts, olives and olive oil, and seeds. Eating food that has more monounsaturated fat (or "healthy fat") instead of saturated fat (like butter) may help lower cholesterol and reduce heart disease risk. However, monounsaturated fat has the same number of calories as other types of fat and may contribute to weight gain if you eat too much of it.
Unsaturated fats with one carbon double bond. Usually liquid at room temperature. Olive oil is an example of an oil high in monounsaturated fats.
Moulds can cause food poisoning. They are types of fungi and appear as a layer on the surface of food. They may also penetrate below the surface.
A polysaccharide found in some plants that can act as an emulsifier.
Comes in a little sachet to sprinkle on food which contains most of the micronutrients needed. Proposed for children aged 6–23 or 59 months to improve the quality of complementary food, or for pregnant mothers.
Made up of cells which contains the proteins actin and myosin.
A protein made from Fusarium venenatum, a fungus. Used as an alternative to meat-based proteins in the diet.
National health service systems have three main features: funding comes primarily from general revenues, they provide (or at least aim to provide) coverage to the whole population, and they usually (though not necessarily) deliver health care through a network of public providers. Most low-income countries have a national health service run by the ministry of health. National health service systems finance a basic package of public health services for the entire population and some level of financial protection against catastrophic illness for at least some segments of the population. Financing also includes out-of-pocket payments and purchases of private services, limited social and private health insurance, and community risk pooling schemes
Abnormalities of the brain and/or spinal cord such as spina bifida. A possible cause of neural tube defects in infants is low folate status in the mother at conception.
The process by which an acidic or alkaline solution becomes of neutral pH (pH7) by the addition of alkali (to acid) or acid (to alkali).
A water soluble vitamin also known as nicotinic acid. Essential for the release of energy from foods. Found in meat, poultry fish and shellfish, wholegrains (e.g., brown rice) and some nuts and seeds (e.g., peanuts and sesame seeds).
See niacin.
Inability to see well in the dark or in a darkened room. An early sign of vitamin A deficiency.
Non-communicable diseases are diseases that are not spread through infection or through other people, but are typically caused by unhealthy behaviours. They are the leading cause of death worldwide and present a huge threat to health and development, particularly in low- and middle-income countries.
A term for several processes that cause browning in foods, without the action of enzymes, e.g., Maillard reaction.
The term "nongovernmental organization" (NGO) is a post-World War II expression which was initially coined by the United Nations (UN). When the UN Charter was adopted in 1945, it was stipulated in Article 71 that NGOs could be accredited to the UN for consulting purposes. Thus, scholars first mainly applied the term NGOs only when referring to those societal actors which are (because of UN criteria) international bodies and engage within the UN context. In recent decades, especially since the 1980s, the term NGO has also become popular for societal actors of all sorts engaged outside the UN framework, internationally and nationally, and has indeed been increasingly adopted more broadly by academics as well as by activists themselves
Iron obtained mainly from plant sources, eggs, and dairy products. It is less readily absorbed by the body than haem iron.
A condition of poverty or deprivation along other dimensions of poverty than income, consumption, or other indicators of monetary welfare. Poverty can be experienced at varying levels, and in different combinations, across dimensions such as access to education and access to healthcare; it has been estimated that 39% of households experiencing multidimensional poverty are not monetarily poor (World Bank, 2022). (See Poverty)
Plant cell wall constituents including cellulose, hemicellulose, pectins, hydrocolloids (gums) that are not digested or absorbed in the small intestine and are therefore classed as a type of dietary fibre.
A statement that implies that a food has beneficial nutritional properties, such as being 'low fat' or 'high in fibre'.
Nutrient density or micronutrient density refers to the proportional amount of nutrients contained in food per some measure of weight or volume. This is an important consideration, particularly for complementary feeding because small children have high nutrient requirements but very small stomachs. Therefore, it is important that every bite counts - i.e. that everything a child eats contains a lot of the vitamins, minerals, proteins, and essential fats needed to survive and thrive.
Nutrients are chemical compounds in food that are used by the body to function properly and maintain health. Examples include proteins, fats, carbohydrates, vitamins, and minerals.
Nutrition refers to the “processes” through which a human being uses everything that is ingested for the purposes of maintaining life, growth and all normal functions. These processes include ingestion, digestion, absorption, as well as the transport, storage, metabolism, utilisation and elimination of food from the body. The result of these processes is reflected in the nutritional status of the individual.
Without specifying nutrition as a primary aim, having the potential to improve nutrition security and/or status for targeted beneficiaries by addressing the underlying causes of malnutrition.
Interventions, policies, and other actions with the specific aim of improving nutrition security and/or status for targeted beneficiaries.
The nutrition transition is a term used to refer to the shift in populations from a high burden of infectious disease and undernutrition to a high burden of overweight/obesity, and diet-related noncommunicable diseases. The nutrition transition has been occurring for many years but depends on many things in the country, including the food system, health system, infrastructure (such as water and sanitation), income, among other factors. This transition has resulted in the double burden of malnutrition in many populations.
Nutrition-based poverty line "(...) is usually determined with reference to a nutritional norm converted into a minimum food basket and income needed to ensure access to such a basket (and, of course, other items of basic needs). People (or households) having incomes below the level thus determined are identified as poor − according to this measure.
Social protection that addresses the underlying determinants of malnutrition, such as food security, caregiving, and healthcare.
Different nutritional indices measure different aspects of growth failure (wasting, stunting and underweight) and thus have different uses. The main nutritional indices for children are weight-for-height, MUAC-for-age, sex and height, height-for-age, weight-for-age, all compared to values from a reference population. In emergency situations, weight-for-height (wasting) is commonly used for nutritional assessments.
The amount of energy and other nutrient requirements that meet the needs of individuals for health.
Nutritional status refers to the state of a person resulting from the availability and utilisation of nutrients to meet biological requirements of the body. Thus, a person’s nutritional status is determined both by nutrient intake and health status, which can influence the requirements, absorption and utilisation of nutrients. Several measures are used to assess nutritional status in humans. The adequacy of nutrients consumed from food can identify risks of malnutrition by comparing dietary intake of nutrients to nutrient requirements of individuals. Measures of physical size, for example height and weight (anthropometry) are used to detect undernutrition, as well as overweight and obesity. “Biomarkers”, or measures of nutrient status in the body - usually from blood or urine samples - provide information about recent intake of nutrients, or long-term status, depending on the measure used. Biomarkers are commonly used to assess micronutrient status and diagnose micronutrient deficiency.
A nutritious food is one that in the way it is consumed and by the individual that consumes it, provides beneficial nutrients (e.g. vitamins, minerals, proteins, essential fats, dietary fibres) and minimises potentially harmful elements (e.g. anti-nutrients, high quantities of saturated fats and sugars). See also safe food.
Obesity is a condition characterized by excessive body fat accumulation that can negatively impact your health. According to the World Obesity Federation, over half (i.e., the majority) of the global population will be overweight or obese by 2035, and about 25%, or almost 2 billion people, will be obese. Obesity is often measured by the body mass index (BMI), a calculation based on height and weight, though other methods — like waist circumference, waist-to-hip ratio, skinfold thicknesses, and bioelectrical impedance — are used as well in clinical settings. Obesity increases the risk of numerous metabolic health issues, including insulin resistance, glucose dysregulation, high blood pressure, heart disease, and type 2 diabetes. Addressing obesity involves a holistic approach that includes dietary changes, increased physical activity, lifestyle adjustments (specifically in the areas of stress and sleep), and sometimes medical or surgical interventions, aimed at reducing body fat and improving overall health.
The tube connecting the mouth to the stomach.
Collective name for the internal parts of the animal we eat.
The sensory system used for olfaction, or the sense of smell.
Fats that can be found in oily fish (long chain omega-3 fats), and in smaller amounts in vegetable and nut oils (e.g., rapeseed, walnut) and some seeds (such as flax and chia seeds) and soybeans and soybean oil.
A system where artificial fertilisers are not allowed to be used, soil fertility is built through crop rotation, and inorganic pesticide use is severely restricted. It is a form of extensive farming.
Sensory sensations: smell (aroma), taste, touch, sight, and sound.
Adult form of rickets. Softening of the bone due to an inadequate intake of vitamin D and poor calcium absorption, causing bone pain and muscle weakness.
A condition in which bones are weak due to low bone density. Weak bones are fragile and more likely to break, leading to increased fractures. Risk factors include ageing and being female as bones lose strength at a faster rate after the menopause.
The likely effects on behaviour, services or products that we anticipate will happen as a result of achieving outputs. Multiple levels of outcome may be needed to express a theory of change, including intermediate (those that we anticipate will occur in the short to medium term), and ultimate outcomes (those that we anticipate in the longer term). While other factors beyond outputs may be needed to achieve outcomes (e.g., others allocating resources to do something differently), we hold ourselves at least indirectly responsible for their achievement.
Desired changes (e.g., knowledge, skills, motivation of people; quality of services; composition of products) that occur as a direct result of our implemented or supported activities. Outputs are steps towards the achievement of outcomes. We/our implementing partners are fully responsible for the realisation of outputs.
Carrying excess weight and being at higher risk for certain health conditions. Usually defined as a BMI between 25 and 29.9.
Overweight and obesity are measures of nutritional status that identify excess weight or body fat which increases risk of diet-related non-communicable disease. They are defined by measures of body size (anthropometry), usually height and weight, compared to values that in populations have been associated with higher health risks. Body mass index (BMI), or the relationship of weight to height (weight kg, divided by height in cm squared) is commonly used to diagnose overweight/ obesity. Commonly used cut off point for overweight in adults is BMI greater than 25, and for obesity, BMI greater than 30. However, in some populations, health risks related to excess weight may occur even at lower BMI. Because the expected proportion of weight to height for children and adolescents is different than that for adults, different indicators and cut-off points are needed to diagnose overweight/obesity.
A substance in some foods, e.g., spinach and rhubarb, which interferes with the absorption of certain minerals, such as calcium.
Cellular respiration, utilising oxygen.
A substance is oxidised when electrons (negatively charged particles) are removed from its atoms.
The outer container of a product, e.g., a bottle or wrapper, which gives protection during distribution and storage.
A gland connected to the duodenum that secretes digestive juices. It also produces insulin.
A fluid secreted by the pancreas into the duodenum that is alkaline to neutralise the acidic chyme from the stomach, containing the enzymes trypsin, lipase, and amylase.
A pandemic is an outbreak of infectious disease that occurs over a wide geographical area and that is of high prevalence, generally affecting a significant proportion of the world’s population, usually over the course of several months.
The process of heating food to kill most food spoilage organisms and pathogenic organisms, e.g., milk.
Maximum amount of bone present in a young adult at the end of the skeletal maturation.
A polysaccharide naturally occurring in some fruits, which has the property of forming a gel, e.g., jam.
Peer review has been defined as a process of subjecting an author’s scholarly work, research or ideas to the scrutiny of others who are experts in the same field. It functions to encourage authors to meet the accepted high standards of their discipline and to control the dissemination of research data to ensure that unwarranted claims, unacceptable interpretations or personal views are not published without prior expert review.
Disease of the skin, nervous system and gut caused by a deficiency of niacin (vitamin B₃).
An enzyme found in gastric juice that breaks down protein.
A molecule made of at least two amino acids, joined together.
Wave-like contractions that move partially digested food along the digestive tract.
A diet that excludes meat and poultry but includes fish and shellfish.
Means any specified substance in food, agricultural commodities, or animal feed resulting from the use of a pesticide. The term includes any derivatives of a pesticide, such as conversion products, metabolites, reaction products, and impurities considered to be of toxicological significance.
Means any substance intended for preventing, destroying, attracting, repelling, or controlling any pest including unwanted species of plants or animals during the production, storage, transport, distribution and processing of food, agricultural commodities, or animal feeds or which may be administered to animals for the control of ectoparasites. The term includes substances intended for use as a plant growth regulator, defoliant, desiccant, fruit thinning agent, or sprouting inhibitor and substances applied to crops either before or after harvest to protect the commodity from deterioration during storage and transport. The term normally excludes fertilizers, plant and animal nutrients, food additives, and animal drugs.
A measure of acidity or alkalinity of a solution.
A mineral which is part of the composition of bones and teeth.
The process by which plants uses energy from the sun to produce carbohydrates. Water, carbon dioxide and the pigment chlorophyll are required.
A figure based on the amount of physical activity a person does in a day. Used in calculations of energy requirements.
A group of substances found in plants which may interfere with the absorption of certain minerals, e.g., zinc and calcium.
A pilot project is “a small-scale project undertaken in an effort to determine whether a larger-scale project should be undertaken at a later date.
The organ formed as the foetus develops which attaches the developing baby to the uterus and provides oxygen and nutrients, transferred from the mother's blood.
The achievement of the highest attainable standard of health, well-being and equity worldwide through judicious attention to the human systems – political, economic and social – that shape the future of humanity, and the Earth’s natural systems that define the safe environmental limits within which humanity can flourish.
This is an alternative term that is used to describe vegetarian eating, or eating a diet that consists of predominately plant foods.
A diet that is mainly composed of foods from plant sources, e.g., fruit, vegetables, pulses, nuts, and seeds.
The capacity of fats to soften and become liquid over a range of temperatures, which affects their suitability for a variety of uses, e.g., spreading.
Polycystic ovarian syndrome (PCOS) is a common hormonal disorder among women of reproductive age, marked by a combination of symptoms like irregular menstrual cycles, excess androgen levels (leading to acne and unwanted body or facial hair), and polycystic ovaries. The exact cause is unknown, but insulin resistance, inflammation, and hormonal imbalances play key roles. Managing PCOS often involves lifestyle changes such as diet, exercise, and weight management, in addition to medication aimed at regulating hormones and improving symptoms.
Many amino acids joined together.
A carbohydrate composed of many monosaccharide units.
Polyunsaturated fat is a type of fat that is liquid at room temperature. There are two types of polyunsaturated fatty acids (PUFAs): omega-6 and omega-3. Omega-6 fatty acids are found in liquid vegetable oils, such as corn oil, safflower oil, and soybean oil. Omega-3 fatty acids come from plant sources—including canola oil, flaxseed, soybean oil, and walnuts—and from fish and shellfish.
Fats with more than one carbon double bond. Usually liquid at room temperature, e.g., sunflower oil.
The amount of food eaten at one time. Portion size choices may be important in weight management.
Postprandial glucose levels refer to the concentration of glucose in the blood after eating. These levels provide insight into how effectively your body manages sugar from meals. Before a meal (in a fasting state), your glucose levels should ideally be between 70 and 100 mg/dL (3.9 and 5.6 mmol/L). Two hours after eating, your levels should ideally be less than 140 mg/dL (7.8 mmol/L). Chronic elevated postprandial glucose levels can indicate a risk for developing cardiovascular disease and type 2 diabetes. Eating a metabolically friendly diet is key to avoiding large postprandial spikes.
Potassium and sodium work together in the body to regulate the balance between water and acidity in the blood. Potassium is also important for nerve function to the muscles which causes muscles (including the heart) to contract. If there is a deficiency in potassium, heart rhythm can be altered. Potassium can be found in fruits, vegetables, grain foods, meats and milk.
A condition of deprivation along one or more dimensions that influence quality of livelihoods, including, but not limited to, income, access to education, basic infrastructure, health, security, and human rights. (See Non-Monetary Poverty) Poverty can be assessed using local or international poverty lines, or with measured of multidimensional poverty such as the World Bank Multidimensional Poverty Measure (MPM).
A measure of the "depth" or "intensity" of poverty , defined as the average difference betwen the income of poor people and the poverty line. The aggregate poverty gap is the sum of all these differences in a country. That amount is generally related to GDP (the relative aggregate poverty line).
A powder formed by drying the mixture produced from disrupting starch granules in excess hot water. This can be conveniently added to products, such as instant desserts, to improve the speed with which they absorb water and to help provide a smoother texture.
A liking for a particular food or drink over another food or drink.
Sensory evaluation tests that supply information on people's likes and dislikes of products.
The process of extending the shelf-life of a food product by inhibiting the growth of micro-organisms, e.g., by controlling pH, temperature, and water availability.
Additives which prevent the growth of micro-organisms, e.g., by controlling and extend the shelf-life of food products.
The prevalence of undernourishment (PoU) is an estimate of the proportion of the population whose habitual food consumption is insufficient to provide the dietary energy levels that are required to maintain a normal active and healthy life. It is expressed as a percentage.
Primary health care is an overall approach to the organization of health systems which encompasses the three aspects of: multisectoral policy and action to address the broader determinants of health; empowering individuals, families and communities; and meeting people’s essential health needs throughout their lives.
The conversion of raw materials to food commodities that can be eaten, e.g., extraction of sugar from sugar cane.
The private sector refers to that part of the economy of a country that is owned by individuals or groups rather than the state or public sector, which is made up of governments, non-governmental organisations, not-for-profit organisations, and civil society organisations. The private sector comprises businesses, including small and medium-sized enterprises whose purpose is to make money for owners or shareholders. In many countries, the private sector employs a large part of the workforce. In most countries, activities across the food system are within the private sector, while being governed by the public sector.
Processed food has been altered from its natural state for safety reasons or convenience, but not all processed foods are unhealthy. For example, almond butter, nut milk, and frozen broccoli are all processed to some degree. Ultra-processed foods, on the other hand, are significantly changed, typically with added ingredients like sugar, salt, fat, and artificial colors or preservatives. These foods are often high in calories and low in nutrients and fiber, contributing to unhealthy dietary patterns that can lead to glucose dysregulation, obesity, and chronic diseases. Choosing minimally processed whole foods as much as possible and avoiding added sugar is a simple way to jumpstart your metabolic health journey.
A systematic and in-depth investigation of a product.
A process of creating new or modified food products.
The stages a product goes through from development to market saturation.
A detailed record of every aspect of a product's attributes, formulation and production.
A method of representing test results from a sensory evaluation discrimination test, e.g., star diagram.
Programme Implementation involves building systems and putting them into operation, as well as overcoming bottlenecks and correcting design flaws in the process. Flexible and adaptable procedures will expedite implementation. Once the social analysis and political decision-making process determines the defining features of the social transfer programme, the managing institution must begin the technical process of building delivery systems.
Digestive enzymes which act on proteins, e.g., pepsin and rennin.
Protein is important for growth of body cells and makes up virtually every part of the body. Protein can be found in dried peas, soy and baked beans, peanut butter, nuts, eggs, cheese, lean meat, fish and wholegrains.
A name used to describe the long-term effects of a diet which is too low in protein and energy. Two examples of PEM are kwashiorkor and marasmus.
When dough is allowed to rest before baking. During this time, fermentation takes place causing the dough to rise.
Any condition characterized by cognitive and emotional disturbances, abnormal behaviours, impaired functioning, or any combination of these.
Stage of life at which a young person experiences physical and hormonal changes that mark a transition into adulthood.
Public health is "the science and art of preventing disease, prolonging life, and promoting health through the organized efforts and informed choices of society, organizations, public and private communities, and individuals".
Means an extraordinary event which is determined, as provided in these Regulations:
Public-private engagement refers to cooperation among organisations in the public sector (governments, non-governmental organisations, not-for-profit organisations, civil society organisations) and businesses that make up the private sector. For nutrition, such engagement should be guided by a common objective to improve the food system or similarly support actions that will facilitate food and nutrition security. When that cooperation is guided by a formal arrangement (contract or memorandum of understanding), it is often referred to as a public-private partnership. Such cooperation - whether formal or informal - can be instrumental in making lasting changes for nutrition but must be guided by clear and transparent principles that identify and manage potential commercial and other interests.
The dried edible seed of a legume plant, e.g., chickpeas, lentils.
A muscle which regulates the flow of digested food from the stomach to the duodenum.
The process by which the quality of a product is checked and maintained, e.g., checking that food is safe to eat.
The process of checking the quality of a product against a set standard, e.g., checking the weight of a loaf of bread.
A substance which produces a gas causing a mixture to rise, e.g., yeast, baking powder.
The process by which fats and oils oxidise and develop an unpleasant flavour and smell.
Sensory evaluation tests where food samples are placed in order of preference or intensity of a sensory attribute.
The process of restoring a product to its original state by adding water, e.g., dried milk powder.
Sugars that can take part in chemical reactions because they have a free aldehyde or ketone group, e.g., glucose, fructose, lactose, and maltose.
The amount of a nutrient that will meet the needs of most people in a population.
Cereal grains where the bran and germ have been removed, leaving only the starchy endosperm, e.g., white flour, white rice.
Resistance training, also known as strength training or weight lifting, is a form of physical activity designed to improve muscular fitness by exercising a muscle or a muscle group against external resistance. This resistance can come from dumbbells, weight machines, resistance bands, or even your own body weight. Regular resistance training not only builds and tones muscles but also boosts metabolism, supports bone health, enhances posture, and can reduce the risk of injury. Lean muscle mass from resistance training also burns more calories at rest and improves glucose absorption from the blood, making it a key part of metabolic health and body composition.
The form of vitamin A found in animal products, e.g., liver, butter, whole milk, cheese, eggs and oily fish.
A water-soluble vitamin needed to release energy from food. Found in milk and dairy foods, eggs, meat, green vegetables, yeast extract and fortified breakfast cereals.
A condition caused by a lack of vitamin D, and/or calcium, usually in children. It results in soft weak bones.
Safe food is that for which levels of contaminants remain below certain limits at all steps along the food supply chain, and thus avoid exposure and prevent food-borne illness. See food safety.
A term used in the UK Dietary Reference Values when there is insufficient evidence to set an Estimated Average Requirement (EAR), Lower Reference Nutrient Intake (LRNI) or Reference Nutrient Intake (RNI). Safe Intake is an amount considered to be sufficient without causing harm.
Fluid secreted by salivary glands in the mouth that moistens food and contains the enzyme amylase.
A genus of bacteria, many of which cause food poisoning. Salmonella is often found in uncooked or undercooked meat and fish, and in raw or undercooked eggs that are not British Lion standard.
One or more units selected from a population of units, or a portion of material selected from a larger quantity of material.
Means taking feed or food or any other substance (including from the environment) relevant to the production, processing and distribution of feed or food or to the health of animals, in order to verify through analysis compliance with feed or food law or animal health rules.
A fat which contains a high proportion of its fatty acids as saturated fatty acids, (containing no carbon-carbon double bonds) e.g., lard, butter.
Saturated fat is a type of fat that is solid at room temperature. Saturated fat is found in full-fat dairy products (like butter, cheese, cream, regular ice cream, and whole milk), coconut oil, lard, palm oil, ready-to-eat meats, and the skin and fat of chicken and turkey, among other foods. Saturated fats have the same number of calories as other types of fat, and may contribute to weight gain if eaten in excess. Eating a diet high in saturated fat also raises blood cholesterol and risk of heart disease.
A sauna is a small room or house designed for experiencing dry or wet heat sessions, which can promote sweating and relaxation. Traditionally used for centuries in various cultures, notably in Finland, saunas are associated with improved circulation and cardiovascular health, reduced inflammation, enhanced cognitive function, and improved release of toxins through sweating. Research also suggests that saunas may increase levels of heat shock proteins that improve insulin sensitivity, regulate glucose levels, and reduce muscle protein breakdown.
A term used to describe a stage in the process of product development when the product is moved from the pilot plant to the factory to be manufactured in large quantities.
These programs aim to enhance the concentration span and learning capacity of school children by providing meals in schools to reduce short-term hunger that may otherwise impair children’s performance.
A disease caused by deficiency of ascorbic acid (vitamin C). Symptoms include bleeding gums, haemorrhages and opening of old wounds.
Food grown at a particular time of year.
The times of year when a given type of food is at its peak, either in terms of harvest or its flavour.
The conversion of food commodities to edible food product, e.g., maize into breakfast cereals.
Inactive. A person described as sedentary typically spends long periods sitting or lying down.
Requires little energy expenditure and includes sitting or lying down to watch television, using the computer, read, work or study, and sitting when travelling to school or work.
Seed oils are extracted from the seeds of plants and are commonly used in cooking and food preparation due to their affordability and neutral flavor. Examples include sunflower oil, canola oil, flaxseed oil, and grape seed oil. Despite popular claims, there seems to be little evidence to back up the claims that seed oils are toxic, cause inflammation, or are rancid. On the contrary, seed oils can be a good source of unsaturated fats, including omega-3 and omega-6 fatty acids, which are essential for heart health and reducing inflammation. However, the nutritional value and health effects of seed oils can vary depending on their processing/refinement and the balance of fatty acids they contain, so it’s a good idea to opt for high-quality, cold-pressed oils when possible and avoiding fully hydrogenated (or solid) seed oils like margarine to protect your heart health.
A potato that is grown to be planted to produce a future crop of potatoes.
Words used to describe the appearance, odour, taste, and texture of a food product.
The process of testing food, using the senses to assess the qualities or attributes of food products.
Taken together, sexual and reproductive health and rights (SRHR) can be understood as the right for all, whether young or old, women, men or transgender, straight, gay, lesbian or bisexual, HIV positive or negative, to make choices regarding their own sexuality and reproduction, providing they respect the rights of others to bodily integrity. This definition also includes the right to access information and services needed to support these choices and optimize health.
A type of force and pressure applied to a material.
A characteristic of some fluids, where viscosity (thickness) decreases as force is applied (e.g., shaking or tapping a bottle of ketchup lowers the viscosity and allows it to flow more easily).
The length of time a food can be stored, displayed, or used. After this time, the product will deteriorate and may become unsafe to eat.
The effect caused when fat is rubbed into flour. The fat coats the flour particles, waterproofing them, and preventing gluten forming a structure, so creating a crumbly texture.
A fat that is rubbed into flour to 'shorten' a dough.
The method of passing flour, cocoa or icing sugar through a sieve to remove lumps and aerate it.
Sleep is an essential, often underappreciated, component of overall health and well-being. It is a restorative process that affects nearly every tissue in our body, including brain health, heart health, metabolism, immune function, and mood. Getting adequate sleep (typically 7-9 hours for most adults) and quality sleep (consistent sleep/wake times, optimal temperature, minimal light) also affect your metabolic health. Not getting enough sleep or poor-quality sleep can increase insulin resistance, leading to hyperglycemia, fatigue, weight gain, dysregulated appetite, and more. For sleep hacks, check out our blog.
A small and medium-sized enterprise is a business that operates with a number of employees below certain limits. This number varies by context. Generally, small enterprises have fewer than 50 employees and medium-sized companies have less than 250 employees. SMEs are an essential part of the food system in many countries around the world. Particularly in low- and middle-incomes countries, SMEs may be providers – as producers, processers, transporters, venders – of much of the food consumed by low-income consumers.
Social capital represents the degree of social cohesion that exists in communities. It refers to the processes between people that establish networks, norms and social trust, and facilitate coordination and cooperation for mutual benefit.
The social determinants of health are the social, cultural, political, economic and environmental conditions in which people are born, grow up, live, work and age, and their access to power, decision-making, money and resources that give rise to these conditions of daily life.
A complex and multi-dimensional process, which involves the lack or denial of resources, rights, goods and services, and the inability to participate in the normal relationships and activities available to the majority of people in a society.
A SIB is an innovative financing mechanism in which (...) a bond issuing organisation raises funds from private-sector investors, charities or foundations. These funds are distributed to service providers to cover their operating costs. If the measurable outcomes agreed upfront are achieved, the government or the commissioner proceeds with payments to the bond-issuing organisation or the investors. In reality, the term "bond" is more of a misnomer. In financial terms, SIBs are not real bonds but rather future contracts on social outcomes. They are also known as Payment-for-Success bonds (USA) or Pay-for-Benefits bonds (Australia).
Social marketing seeks to develop and integrate marketing concepts with other approaches to influence behaviours that benefit individuals and communities for the greater social good.
An integrative system of supportive actions and processes that minimize present and future poverty, enhance resilience against shocks and stresses, and preserve fundamental rights and dignity for all people.
Social protection systems are defined differently by different agencies. The World Bank strategy refers to them as "portfolios of coherent programmes that can talk to each other, often share common administrative sub-systems, and work together to deliver resilience, equity and opportunity." UNICEF defines integration as "a network of responses, that take a multi-pronged and coordinated approach to the multiple and compounding vulnerabilities faced by children and their families.
They are programs comprising of non-contributory transfers in cash or in-kind, designed to provide regular and predictable support to poor and vulnerable people. Social safety nets, which are also known as 'social assistance' or 'social transfers,' are part of broader social protection systems (…) they help alleviate poverty, food insecurity, and malnutrition; they contribute to reducing inequality and boosting shared prosperity; they support households in managing risks and cope with shocks; they help build human capital and connect people to job opportunities; and they are an important factor in shaping social contracts between states and citizens.
Social transfers can take a variety of forms and would normally be provided by the state to those citizens regarded as living in conditions of long-term extreme poverty or vulnerability (…) Social transfers can be provided as cash, in-kind (often as food) or as vouchers.
Table salt is made up of the elements sodium and chlorine - the technical name for salt is sodium chloride. Your body needs some sodium to work properly. It helps with the function of nerves and muscles. It also helps to keep the right balance of fluids in your body.
A liquid colloid which has solid particles dispersed in a liquid, e.g., milk, pouring custard, gravy.
Soluble fibre is beneficial to help lower blood cholesterol levels and, in people with diabetes, helps to control blood sugar. Soluble fibre is found in fruits, vegetables, dried peas, soybeans, lentils, oats, rice and barley.
A condition in which the spinal cord fails to form properly in the foetus during pregnancy. It is an example of a neural tube defect.
A bacterium, such as Clostridium perfringens, has the capacity to change into a resistant form called spores. Some of these spores can survive the normal cooking process.
Moulds reproduce by releasing spores into the atmosphere. If they land on food, the spores may germinate and produce new mould.
Additives used to maintain an emulsion and prevent it from separating.
Foods which are eaten regularly and form the bulk of a population's diet, e.g., bread, pasta, rice, and potatoes.
A polysaccharide made up of many glucose units and the principal storage carbohydrate in plants. The main source of carbohydrate in most diets. Starch can have straight chains (amylose) or branched chains (amylopectin).
Foods that contain a high proportion of starch, e.g., bread, rice, potatoes, and pasta.
Lack of food, resulting in severe weight loss.
The severe heating of food to kill all micro-organisms, e.g., sterilised milk.
Organ that is part of the digestive system situated just below the diaphragm. The stomach helps digest food by mixing it with digestive juices and churning it into a thin liquid.
Stress is your body’s natural reaction to difficult situations. In short bursts, stress can be positive, such as when it helps you avoid danger or meet a deadline, or during high-intensity exercise, sauna sessions, and intermittent fasting. However, chronic or prolonged stress can have serious health consequences. This is because cortisol (see above), the stress hormone, promotes insulin resistance. When your cortisol levels stay high for a sustained period of time, your body will also be less insulin-sensitive. Research also shows that stress modifies your behavior, leading to increased appetite and cravings for sweet foods. Techniques such as breathwork, meditation, exercise, and community are key to managing your stress levels.
Damage to part of the brain resulting from a breakdown in the blood supply or haemorrhage.
Stunting refers to the process where linear growth is slower than expected. Every person’s height as an adult is determined by a combination of their genetic growth potential and several environmental factors that may facilitate or limit their ability to reach that potential. Nutrition is one of those environmental factors that can limit normal growth in utero and throughout infancy, childhood, and adolescence. Health and infection are also important factors in this process of growth faltering. Stunting is ascertained by measuring height compared to expected values for the child/adolescent’s age and sex. However, because an individual’s genetic potential is not known, stunting cannot be diagnosed in individuals. Rather the measure can tell us whether populations are likely not reaching their growth potential. Therefore, at a population level the rate of stunting provides a reflection of the nutritional and health status of children/adolescents in that population. The same factors that limit growth affect health and development, so in populations with a high rate of stunting, there is also higher risk of morbidity and mortality, as well as delayed child development and long-term risks for adult health.
Many governments use price and tax subsidization to meet social protection objectives in lieu of, or in addition to, direct income transfers. (…) The most common form of price subsidy is a direct, untargeted subsidy. However, various other means may be used to deliver price subsidies as well. Untargeted indirect price subsidies, exemptions on value added or other sales taxes, dual exchange rates, export taxes, producer quotas, subsidies on transport and storage, and domestic sales of a commodity below international opportunity cost are all forms of subsidization.
Sucrose is the most common disaccharide and is composed of the monosaccharides glucose and fructose. It is digested by the enzyme sucrase into glucose and fructose.
Sugars are a type of simple carbohydrate. They have a sweet taste. Sugars can be found naturally in fruits, vegetables, milk, and milk products. They are also added to many foods and drinks during preparation or processing. Types of sugar include glucose, fructose, and sucrose. Your digestive system breaks down sugar into glucose. Your cells use the glucose for energy.
Mono or disaccharides such as glucose, sucrose, and lactose.
Supplementation is the provision of nutrients, mainly vitamins and minerals, from non-food sources, such as pills, chewable tablets, powders to be dissolved in water, syrup, drops, which are called supplements. Micronutrient powders (i.e. powders containing nutrients, mostly micronutrients, that can be mixed with food immediately before consumption) have recently been referred to as “home fortification”, but this type of product is a supplement.
A substance or product that can be taken to fill a deficiency in the diet. Most people can get all the vitamins and minerals they need by eating a healthy, balanced diet.
Means the systematic ongoing collection, collation, and analysis of information related to food safety and the timely dissemination of information for assessment and response as necessary.
Technique for gathering information from consumers.
Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs. The United Nations 2005 World Summit Outcome Document refers to the "interdependent and mutually reinforcing pillars" of sustainable development as economic development, social development, and environmental protection
The Sustainable Development Goals (SDGs) are a call for action by all countries – developed and developing – in a global partnership.They recognize that ending poverty and other deprivations must go hand-in-hand with strategies that improve health and education, reduce inequality, and spur economic growth – all while tackling climate change and working to preserve our oceans and forests.
Sustainable diets are those that balance the environmental impacts of the food system with the need to ensure food and nutrition security for present and future generations. Ideally, they are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe and healthy, while optimising natural and human resources. There is much focus in research and policy on sustainable food systems, and how to manage the trade-offs of meeting the needs of people and planet now and into the future. We will keep this definition updated as new developments arise.
A sustainable food system (SFS) is a food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised. This means that:
A livelihood is sustainable when it can cope with and recover from stresses and shocks and maintain or enhance its capabilities and assets both now and in the future, while not undermining the natural resource base. Livelihoods are therefore affected by external events which can increase their resilience and consequently reduce their vulnerability.
Additives, which are used instead of sugar to sweeten foods. Sweeteners can be of two categories: high-intensity sweeteners with an intense sweet taste and with no energy value and polyols which are low calorie sugar replacers.
The process of liquid being lost from a gel on standing or through storage. Syneresis can also occur when eggs are over cooked, causing the proteins to tighten and release moisture.
A sequence of events which has an input, a process, and an output.
Substances present in tea and red wine. They may reduce the absorption of iron.
A group of consumers who are similar in one respect, e.g., age, income, or lifestyle.
The population that the future scheme plans to cover, including all potential members and their dependents. The target population may be defined on a geographic basis: the inhabitants of certain neighbourhoods or villages, the catchment area of certain health facilities, etc. Alternatively, it may be defined on a socio-economic or socio-occupational basis: the members of a trade union, trade union federation or agricultural cooperative; the customers of a microfinance institution; the employees of an enterprise, etc.
To apply a process or substance that breaks down the connective tissue found in meat.
Testosterone is a key hormone in both men and women. It plays a crucial role in muscle mass, fat distribution, bone density, and the production of red blood cells and sperm. It’s also connected to metabolic health. Women with metabolic syndrome tend to have higher levels of testosterone and other androgens, which can disrupt the menstrual cycle. On the other hand, men with metabolic syndrome have lower levels of testosterone and may experience problems with erectile dysfunction, fatigue, reduced libido, infertility, and decreased muscle mass.
Cleaning, cooking, chilling, and cross-contamination.
A water-soluble vitamin essential for energy release from food and that helps the nervous system and heart function normally. Good sources include pork, fortified breakfast cereals, nuts and seeds, beans, and peas.
Thinness is a form of undernutrition and refers to a body mass (weight) that is too low. In children, thinness is associated with increased risk of dying and higher risk of become ill/more severally ill. Because a person’s expected weight depends on their height, thinness can only be diagnosed in relation to height – in children using a ratio of weight to height, and in adults using the body mass index (see overweight/ obesity for explanation). In children less than 5 years of age, thinness is referred to as wasting and is a measure of acute malnutrition. In situations where weight and height measurement is not feasible, the circumference of the upper arm < 125 mm has been used to identify wasting (WHO Growth Standard 2006). Weight, particularly in children, is sometimes measured and assessed with reference only to age rather than height. When low, this is referred to as “underweight”. Its use to diagnose nutritional status in children should be avoided whenever possible as it does not distinguish between stunting and wasting.
The method to remove the outer husk layer from rice grains.
A soft product made from ground soya beans.
Levels within which a product or process must conform to ensure consistent quality.
Poisonous.
A poison produced by some microorganisms which can cause food poisoning.
Minerals which are needed in very small amounts in the body, e.g., iodine.
The ability to follow the movement of a food through specified stage(s) of production, processing and distribution.
Trans fat is a type of fat that is created when liquid oils are changed into solid fats, like shortening and some margarines. It makes them last longer without going bad. It may also be found in crackers, cookies, and snack foods. Trans fat raises your LDL (bad) cholesterol and lowers your HDL (good) cholesterol.
The ability to elicit systemic, structural change to the system. (See Resilience)
Short term poverty. Poverty experienced as the result of a temporary fall in income or expenditure although over a longer period the household resources are on average sufficient to keep the household above the poverty line (DFID 2001:186).
The indirect income effect of transfers when individuals other than the formal recipient of a transfer benefit from a social transfer (for example, if grandparents receiving a pension finance the schooling of their grandchildren).
Triglycerides are a type of fat found in your blood. Too much of this type of fat may raise the risk of coronary artery heart disease, especially in women.
An enzyme that converts (breaks down) protein into peptides and amino acids.
The amino acid from which the body can synthesise niacin.
Type 3 diabetes is an informal term sometimes used to describe Alzheimer’s disease. It suggests that type 2 diabetes, insulin resistance, and insulin-like growth factor dysfunction are linked to the function of the brain’s neurons, contributing to Alzheimer’s. While not officially recognized in medical terminology, the concept highlights the potential connection between metabolic health and neurodegenerative diseases, emphasizing the importance of maintaining overall metabolic health to support brain health, particularly as you age.
The heating of food to kill or inactivate all micro-organisms without causing damage to the product, e.g., UHT milk.
This is another term for extreme poverty. It is sometimes specifically used to refer to those who spend more than 80 per cent of their income on food but obtain less than 80 per cent of their food energy needs. The low food intake of this particular group will affect their productivity and ability to get out of poverty (DFID 2001:186).
Ultra-processed foods are formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes. Some common ultra-processed products are carbonated soft drinks; sweet, fatty or salty packaged snacks; candies (confectionery); mass produced packaged breads and buns, cookies (biscuits), pastries, cakes and cake mixes; margarine and other spreads; sweetened breakfast 'cereals' and fruit yoghurt and 'energy' drinks; pre-prepared meat, cheese, pasta and pizza dishes; poultry and fish 'nuggets' and 'sticks'; sausages, burgers, hot dogs and other reconstituted meat products; powdered and packaged ‘instant’ soups, noodles and desserts; baby formula; and many other types of product.
Savoury taste, often known as the fifth taste.
Grants paid to beneficiaries without the beneficiary having to do anything specific to receive the benefit.
Unconditional in-kind transfers (UITs) distribute food, vouchers, or other in-kind transfers without any form of conditionality or co-responsibility. Examples include the provision of fortified food supplements for malnourished pregnant women and children.
A condition in which an individual’s habitual food consumption is insufficient to provide the amount of dietary energy required to maintain a normal, active, healthy life. The prevalence of undernourishment is used to measure hunger (SDG indicator 2.1.1).
Undernutrition is a general term used to refer to any number of conditions that result from inadequate intake of energy and/or nutrients, and/or health issues that increase requirements, or hinder nutrient absorption and/or utilisation. These include micronutrient deficiency, stunting, thinness/wasting. While the term may be useful to draw attention to the issue, it is too general and should not be used to facilitate understanding of the causes of the problem or policy and programme actions needed to address them.
See thinness.
"The "unemployed" comprise all people above a specified age who, during the reference period, were:
A measurement used in the UK to provide guidance on how much an adult should drink over a week.
Universal health care has received considerable attention in recent years. In such a system, the population enjoys free of charge a specific list of health services, often linked to a list of diseases. These services are typically financed by the government, via mandatory payroll/social security contributions, general taxation, or a combination of both. For example, general tax-based funding is used in the United Kingdom, Australia, Canada, Denmark, Sweden, Cuba, Italy and Brazil, while mandatory payroll/social security contributions finance universal health care in Germany, Japan, France, Singapore, and Costa Rica.
Means foodstuffs that have not undergone processing, and includes products that have been divided, parted, severed, sliced, boned, minced, skinned, ground, cut, cleaned, trimmed, husked, milled, chilled, frozen, deep-frozen or thawed.
A fat which contains a high proportion of its fatty acids as unsaturated fatty acids, fatty acids containing one or more carbon-carbon double bonds.
Produced in the liver from excess amino acids. Eliminated from the body in urine.
The date given to foods which spoil quickly. The food must be eaten, cooked, frozen or thrown away by the given date. Otherwise, it may be unsafe to eat [sic] eat and cause food poisoning.
Under the co-leadership of the World Bank and the International Labour Organisation, USP2030 partners work together to increase the number of countries that provide universal social protection, supporting countries to design and implement universal and sustainable social protection systems, in line with the 2030 agenda for sustainable development, and in particular target 1.3 of the sustainable development goals (SDG 1.3). Actions include coordinating country support to strengthen national social protection systems, knowledge development to document country experience and provide evidence on financing options and advocacy for integrating universal social protection. The partnership aims to provide information on progress achieved regarding universal social protection, in line with the monitoring framework for the 2030 agenda for sustainable development. The partnership will also keep track of its own effectiveness in contributing to this agenda
The process of enclosing a food product in packaging and removing all the air.
A diet that excludes any products of animal origin.
Although there is no single definition, a vegetarian diet is usually described as excluding meat, poultry, fish, shellfish, or any by-products of slaughter, but including dairy products and eggs. Lacto-vegetarians eat dairy products but not eggs. Ovo-vegetarians eat eggs but not dairy products.
Finger-like protrusions from the lining of the intestine that increase the area for absorption.
A group of submicroscopic pathogens (germs) that can infect humans. Some can cause illness (e.g., norovirus, coronavirus). Many times smaller than bacteria.
The thickness of a liquid product mixture, e.g., a roux sauce.
An organic micronutrient that is essential for the human body.
A fat-soluble vitamin needed for normal vision, mucous membranes, and normal skin maintenance. Found as carotenes in plants, e.g., carrots, tomatoes, apricots and mangos, and retinol in foods from animal sources, e.g., milk, butter, cheese, and eggs.
See thiamin.
A water-soluble vitamin needed for red blood cell and nerve fibre formation. Found only in foods from animal sources, such as red meat, eggs, and milk, or in fortified foods, e.g., fortified breakfast cereals and fortified yeast extract.
See riboflavin.
See niacin.
A water-soluble vitamin needed for releasing energy from foods and forming red blood cells. Found in foods such as pork, poultry, and fortified breakfast cereals.
See ascorbic acid.
A fat-soluble vitamin which helps the body absorb calcium and is essential for the formation of bones and teeth. Good sources include oily fish, eggs, fortified breakfast cereals and fortified fat spreads. In summer, most people will get most of their vitamin D through the action of sunlight on the skin.
A fat-soluble vitamin which helps protects cells from oxidation. Found in vegetable and seed oils, nuts, seeds, and avocados.
A family of fat-soluble vitamins; phylloquinone (vitamin K1) from plant origins, particularly in green vegetables and some oils and menaquinones (vitamin K2 found in animal products such as meat, cheese, and egg). Also made in the gut by bacteria. Vitamin K is required for normal blood clotting.
We define wage subsidies (or hiring subsidies, or employment subsidies) as transfers ’ non-wage employment costs. Their main goal is to provide incentives for employers to hire members of the target group.
Walking is one of the most accessible and straightforward forms of physical activity. As a low-impact, moderate-intensity exercise, walking can improve cardiovascular health, aid in weight management, enhance mood, and increase energy levels. It requires no special equipment and can be easily integrated into daily life, making it an excellent way to increase physical activity. Going on a 30-minute walk within 15 minutes of eating a carbohydrate-heavy meal can also help minimize a large glucose spike, as well as improve your other markers of metabolic health.
See thinness.
Vitamin C and the B vitamins (e.g., thiamin, riboflavin, niacin, folate, vitamins B₆ and B₁₂). Water soluble vitamins are not stored in the body and excess is excreted in urine.
Due to their interdependent nature, these three core issues are grouped together to represent a growing sector. While each a separate field of work, each is dependent on the presence of the other. For example, without toilets, water sources become contaminated; without clean water, basic hygiene practices are not possible.
See complementary feeding.
Weight loss is a process where you aim to reduce body fat, improve health, or both. It often involves a combination of diet and exercise. While the typical timeline of weight loss varies from person to person, it generally involves three stages: (1) rapid weight loss, (2) slow weight loss, and (3) weight loss plateau. This last stage occurs when progress seems to halt despite continuing with a diet and exercise regime. This plateau is a natural response as your body adapts to lower energy intake and increased efficiency — i.e., the number of calories you need to survive lowers and becomes more or less equal to the calorie deficit you’ve been maintaining. There are also many other reasons — including insulin resistance, leptin resistance, stress, meal timing, and others — that may be keeping you from losing weight.
Welfare can be interpreted in one way in a person’s everyday life perspective, and another when looking at it at the societal macro level. "Welfare" has also seemingly a different connotation depending on whether one understands it from a mainly economic or mainly sociological perspective (...). Welfare can be related both to the individual and to the collective and involve material as well as immaterial needs. (...) Individual welfare refers to the micro level and how utility can be maximised by choices made by the individual. Social welfare refers to the sum of all individual welfare in a society
Well-being is a positive state experienced by individuals and societies. Similar to health, it is a resource for daily life and is determined by social, economic and environmental conditions.
The liquid remaining after the curds have been separated from milk.
Rapidly beat or stir a substance to incorporate air.
The term 'wholefood' is normally applied to vegetables, fruits, legumes and whole grains that have undergone minimal processing, but it can also apply to animal foods too.
Cereal grains used in food where all parts of the grain (bran, germ, and endosperm) are included.
Gender equality in the economy refers to the full and equal enjoyment by women and men of their economic rights and entitlements facilitated by enabling policy and institutional environments and economic empowerment. Economic empowerment is a cornerstone of gender equality that refers both to the ability to succeed and advance economically and to the power to make and act on economic decisions. Empowering women economically is a right that is essential for both realizing gender equality and achieving broader development goals such as economic growth, poverty reduction, and improvements in health, education and social well-being.
Tiny micro-organisms which carry out the fermentation of sugars, to produce alcohol and carbon dioxide.
A mineral element required for growth, repair, and sexual maturation. Found in meat, cheese, nuts and seeds, wholegrain breakfast cereals and wholegrain seeded breads.