Glossary Terms

Foods produced and sold within a certain distance or geographic boundary to consumers. Source: US Department of Agriculture

Discrimination or prejudice against individuals with disabilities. Source: Merriam-Webster Online Dictionary

A recommended average daily intake level for a nutrient when there is not enough scientific evidence to establish an RDA. Source: National Institutes of Health

Protein hormones secreted by adipose tissue related to low-grade inflammation and different pathologies. Source: PubMed

The quality or state of being fat; obesity. Source: Merriam-Webster Online Dictionary

Refers to the descendants of the native West and Central Africans enslaved and shipped to the Americas via the Atlantic slave trade between the 16th and 19th centuries, with large populations in the United States, Brazil, and Haiti.

Eskimo ice cream made from whipped fat from animals and wild berries. Source: Smithsonian Magazine

Water-soluble proteins that occur in blood plasma or serum, muscle, the whites of eggs, milk, and other animal substances, and in plant tissues and fluids. Source: Merriam-Webster Online Dictionary

Any of numerous usually colorless, complex, and bitter organic bases (such as caffeine) containing nitrogen and usually oxygen that occur especially in seed plants. Source: Merriam-Webster Online Dictionary

The building blocks of protein. Each has an amine group at 1 end, an acid group at the other, and a distinctive side chain. Source: Nutrition Concepts and Controversies, 15th Edition

An enzyme that breaks down amylose (a form of starch). Source: Understanding Normal and Clinical Nutrition, 12th Edition

A genetically directed process of cell self-destruction. It is a normal physiological process eliminating DNA-damaged, superfluous, or unwanted cells, and when halted (as by gene mutation) may result in uncontrolled cell growth and tumor formation. Source: Merriam-Webster Online Dictionary

A process of identifying and compiling a list of assets ("anything that can be used to improve the quality of community life") and organizing this information in a format, usually visually, that can be used to make improvements. Source: Community Tool Box

The buildup of fats, cholesterol, and other substances (plaque) in and on the artery walls; the plaque can burst, leading to a blood clot.

Unfairly supporting or opposing a particular person or thing because of allowing personal opinions to influence your judgment. Source: Cambridge Dictionary

An emulsifier made by the liver from cholesterol, stored in the gallbladder, and released into the small intestine when needed. Bile does not digest fat but emulsifies it so that enzymes may contact it and begin digesting fatty acids. Source: Nutrition Concepts and Controversies, 15th Edition

A type of chemical found in small amounts in plants and certain foods (e.g., fruits, vegetables, nuts, oils, whole grains). Bioactive compounds have actions in the body that may promote good health.  Source: National Cancer Institute

A type of chemical found in small amounts in plants and certain foods (e.g., fruits, vegetables, nuts, oils, whole grains) that may promote good health. They are being studied in the prevention of cancer, heart disease, and other diseases. Also known as "bioactive compounds." Source: National Cancer Institute

The proportion of the nutrient that is digested, absorbed, and metabolized through normal pathways. Source: The Journal of Nutrition

A Chinese cabbage forming an open head with long white stalks and green leaves. Source: Merriam-Webster Online Dictionary

Plants or plant parts valued for their medicinal or therapeutic properties, flavor, and/or scent. Source: National Institutes of Health

A round, starchy, usually seedless fruit that resembles bread in color and texture when baked. Source: Merriam-Webster Online Dictionary

A green leaflike spinach, blended with coconut milk, spices, chilies, sometimes with okra and red meat, then topped with crab.

The unit used to measure the energy in foods is a kilocalorie; it is the amount of heat energy necessary to raise the temperature of a kilogram (a liter) of water 1 degree Celsius. Source: Nutrition Concepts and Controversies, 15th Edition

Compounds composed of single or multiple sugars. Source: Nutrition Concepts and Controversies, 15th Edition

A substance or agent causing cancer. Source: Merriam-Webster Online Dictionary

A yellow, red, or orange substance found mostly in plants, including carrots, sweet potatoes, dark green leafy vegetables, and many fruits, grains, and oils. A type of antioxidant; some carotenoids are changed into vitamin A in the body and some are being studied in the prevention of cancer. Source: National Cancer Institute

A dish made of raw fish marinated in lime or lemon juice, often with oil, onions, peppers, and seasonings. Sometimes served as a snack or appetizer. Source: Merriam-Webster Online Dictionary

A key learning that can be applied to clinical practice. Source: PubMed

A commitment of various partners from different sectors to a common agenda that will bring about positive social change or solve a specific social problem. Source: Stanford Social Innovation Review 

Domination of a people or area by a foreign state or nation : the practice of extending and maintaining a nation's political and economic control over another people or area. Source: Merriam-Webster Online Dictionary

The practice of sharing food and eating together in a social group such as a family.

The process of working collaboratively with and through groups of people affiliated by geographic proximity, special interest, or similar situations to address issues affecting the well-being of those people. Source: Principles of Community Engagement, 2nd Edition

Collaborative projects on shared open spaces where participants share in the maintenance and products of the garden. Source: US Department of Agriculture

A process to collect information to identify community gaps or needs that impact health and wellness as well as identify the strengths or community assets that can be used to build solutions to the issues considered a priority to the community. Source: Community Tool Box

A licensed commercial space that provides a pathway for food entrepreneurs—ranging from chefs, caterers, food truck operators, and bakers, to value-added producers and packaged food and beverage makers—to launch and grow their businesses.  Source: The Food Corridor

A system in which a farm is supported by local consumers who purchase prepaid shares in the farm's output, which they receive periodically throughout the growing season. Source: Merriam-Webster Online Dictionary

More than 1 medical condition present at the same time in a patient, which often leads to poorer health outcomes. Source: National Library of Medicine

Long chains of sugar units arranged to form starch or fiber; also called polysaccharides. Source: Nutrition Concepts and Controversies, 15th Edition

Amino acids that must be obtained in the diet in certain situations when more are needed than the body can synthesize. Source: Nutrition Science and Everyday Application, 2nd Edition

The tendency to gather evidence that confirms preexisting expectations, typically by emphasizing or pursuing supporting evidence while dismissing or failing to seek contradictory evidence. Source: American Psychological Association Dictionary of Psychology

In Chinese cooking, it is a broth or porridge made from rice. Source: Merriam-Webster Online Dictionary

Small stores that sell mainly food and are usually open until late at night. Source: Collins Dictionary

A method a person uses to deal with a stressful situation. It may help a person face a situation, take action, and be flexible and persistent in solving problems. Source: National Cancer Institute

Small stores, usually on the corner of a street, that sell mainly food and household goods. Source: Collins Dictionary

Fish that is steamed and cooked with onions, lime juice, spices, and vegetables, and served on a bed of polenta-like cornmeal; or fried and served with a spicy sauce and flying fish. Source: Taste Atlas

A mild to severe respiratory illness that is caused by SARS-CoV-2 virus and characterized by fever, cough, loss of taste or smell, and shortness of breath. It may progress to pneumonia and respiratory failure. Source: Merriam-Webster Online Dictionary

A closed container in a refrigerator intended to prevent loss of moisture from fresh produce. Source: Merriam-Webster Online Dictionary

The inadvertent transfer of bacteria or other contaminants from 1 surface, substance, etc., to another, especially because of unsanitary handling procedures. Source: Merriam-Webster Online Dictionary

A member of the family of vegetables that includes broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, and turnips. These vegetables contain substances that may protect against cancer. Also called Brassica vegetable. Source: National Cancer Institute

Someone's understanding of the differences between themselves and people from other countries or other backgrounds, especially differences in attitudes and values. Source: Collins Dictionary

The ability to understand and appreciate cultural beliefs and values of other cultures and to work, communicate, and interact with others of different cultural backgrounds while being aware of one’s own cultural beliefs. Source: National Prevention Information Network

Foods that represent the traditions, beliefs, geographic region, ethnic group, religious body, or cross-cultural community. Source: Healthline

The eating habits and culinary practices of a people, region, or historical period. Source: Michigan State University Cooperative Extension

A dynamic and lifelong process focusing on self-reflections and personal critique, acknowledging one’s own biases. Source: University of Oregon Division of Equity and Inclusion

Sensitivity to other cultures; refers to the awareness of how other ethnic, racial, and/or linguistic groups differ from one’s own. Source: Encyclopedia.com

Also known as vitamin B12. It is necessary for a number of processes in the body, including DNA and RNA production, and carbohydrate, fat, and protein metabolism. Source: National Cancer Institute

One value for each nutrient, selected for the labels of dietary supplements and food. It is often, but not always, similar to one’s RDA or AI for that nutrient. Source: National Institutes of Health

Lentil stew with vegetables. Source: Wikipedia

Inadequate nutrient intake or absorption that can lead to specific health problems or diseases.

A common chronic infectious disease resulting from tooth-adherent bacteria that metabolize sugars to produce acid, which, over time, demineralizes tooth structure. Source: National Library of Medicine

A common disorder characterized by hypomineralization of tooth enamel caused by the excessive ingestion of fluoride during tooth development. Source: National Library of Medicine

The tendency to think in terms of polar opposites—that is, in terms of the best and worst. Also referred to as "black-and-white thinking” or “all-or-none thinking." Sources: APA Dictionary of Psychology and Encyclopedia of Personality and Individual Differences

Often describes a set of societal beliefs pertaining to food and body image, primarily focused on losing weight, an endorsement of thinness as a high moral standard, and the alteration of food consumption. Source: Wikipedia

When individuals adopt eating patterns of a host country. Source: Journal of the Academy of Nutrition and Dietetics

A set of scientifically developed reference values for nutrients. Source: US Department of Health and Human Services

A product consumed in addition to a regular diet to supplement the intake of certain nutrients, available in various forms, such as pills, capsules, powders, and liquids. Source: US Food and Drug Administration

The sale of agricultural goods and products from the farm straight to the consumer, without intervening distributors or retailers. Source: University of California Agriculture and Natural Resources

Food and diet-related behaviors that don’t meet diagnostic criteria for recognized eating disorders but still negatively affect someone’s physical, mental, or emotional health. Source: PubMed

A small piece of dough enclosing a typically savory filling (e.g., meat, seafood) and cooked usually by boiling, steaming, or pan-frying. Source: Merriam-Webster Online Dictionary

Any of several psychological disorders (e.g., anorexia nervosa, binge eating disorder, bulimia) characterized by serious disturbances of eating behavior. Source: PubMed

Biologically active compounds that regulate body functions. Source: Nutrition Concepts and Controversies, 15th Edition

Any of the ions (as of sodium or calcium) that in biological fluid regulate or affect most metabolic processes (such as the flow of nutrients into and waste products out of cells). Source: Merriam-Webster Online Dictionary

Eating in response to any human emotion, negative or positive. Also known as "stress eating." Source: Wikipedia

A substance with both water-soluble and fat-soluble portions that promotes the mixing of oils and fats in a watery solution. Source: Understanding Normal and Clinical Nutrition, 12th Edition

The nutrients the body can use for energy: carbohydrate, protein, and fat. Source: Nutrition Concepts and Controversies, 15th Edition

Proteins that facilitate chemical reactions without being changed in the process; protein catalysts. Source: Understanding Normal and Clinical Nutrition, 12th Edition

Eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA); omega-3 fatty acids made from linolenic acid in the tissues of fish. Source: Nutrition Concepts and Controversies, 15th Edition

Amino acids the body cannot make, so must be obtained from the diet. Source: Understanding Normal and Clinical Nutrition, 12th Edition

Required by humans and other animals for normal physiological function that cannot be synthesized by the body. Source: Wikipedia

The average daily intake of a nutrient estimated to meet the requirements of half the healthy individuals in a particular life stage and gender group. Source: National Institutes of Health

A supply chain relationship between a hospital or health-care facility and local farms that supplies fresh, locally produced food.

The process of increasing student access to healthy foods, providing nutrition education, and supporting local producers. Source: National Center for Appropriate Technology

These programs connect local and regional farms with public and private institutions to purchase foods from local producers for use in their cafeterias, catering services, classrooms, meal service, and institutional restaurants or markets. Source: US Department of Agriculture

Typically temporary retail establishments held outdoors, where farmers sell their produce at a specified place and time directly to customers. Source: National Center for Appropriate Technology

Vitamins that dissolve in fat and can be stored in the body's fatty tissues, including vitamins A, D, E, and K. Source: Human Nutrition

A group of compounds composed of oxygen, hydrogen, and carbon atoms that supply the body with energy. Source: Merriam-Webster Online Dictionary

The indigestible parts of plant foods. Source: Nutrition Concepts and Controversies, 15th Edition

A type of phytochemical or plant chemical that creates vibrant colors of fruit, vegetables, and flowers that have a variety of health benefits, such as providing antioxidants, anti-inflammatory, and anti-cancer properties and reduce risk of chronic diseases and improve cognitive functioning. Source: PubMed

The blend of taste and smell sensations evoked by a substance in the mouth. Source: Merriam-Webster Online Dictionary

Organizations (usually nonprofits) that collect donated food and distribute it to people in need via a number of systems, including food pantries. Source: Feeding America

An interaction between a presenter and an audience that involves education about specific foods and/or recipes while using those same ingredients and/or recipes. Source: AZ Health Zone Food Demonstration Guide 

Areas in which high-quality fresh food is challenging to purchase due to lack of proximity to a large grocery store. Source: Congressional Research Service

The physical, social, economic, cultural, and political factors that impact the accessibility, availability, and adequacy of food within a community or region. Source: Intuitive Eating: A Revolutionary Anti-Diet Approach, 4th Edition

The concept that people should have equal access to and the ability to grow and consume nutritious, affordable, and culturally significant foods. Source: University at Buffalo Community of Excellence in Global Health Equity

Centrally located facilities with a business management structure facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products. Source: US Department of Agriculture

A distribution center where hungry families can receive food. Source: Feeding America

The state of having reliable access to sufficient quantities of affordable, nutritious food. Source: Oxford English Dictionary

The geographical area between where food is produced and where that food is consumed. Source: Michigan State University Extension

The right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems. Source: US Food Sovereignty Alliance

Complex networks that include all the inputs and outputs associated with agricultural and food production and consumption. Source: US Department of Agriculture

Caused by food contaminated with pathogenic microorganisms or toxic substances. Source: Merriam-Webster Online Dictionary

Highly reactive chemicals that have the potential to harm cells. They are formed naturally in the body but they can be hazardous at high concentrations and damage all major components of cells, including DNA, proteins, and cell membranes. Source: National Cancer Institute

A medical treatment or preventative service for eligible patients due to diet-related health risks or conditions, food insecurity, or other documented challenges in access to nutritious foods, and are referred by a health-care provider or health insurance plan. Source: National Produce Prescription Collaborative

The act of collecting excess fresh foods from farms, gardens, farmers markets, grocers, restaurants, state/county fairs, or any other sources in
order to provide it to those in need. Source: US Department of Agriculture Let’s Glean!

A single sugar used in plant and animal tissues for energy. Source: Nutrition Concepts and Controversies, 15th Edition

A highly branched polysaccharide that is made and held in liver and muscle tissues as a storage form of glucose. Source: Nutrition Concepts and Controversies, 15th Edition

Stores or marketplaces where groceries (food, beverages, and common household goods) are sold. Source: Allrecipes

Medications that work by reducing the amount of stomach acid secreted by glands in the lining of your stomach. H2 blockers are commonly used to relieve symptoms of acid reflux, or gastroesophageal reflux disease. This is a condition where food liquid moves up from the stomach into the esophagus. Source: MedlinePlus

Differences in which disadvantaged social groups such as the poor, racial/ethnic minorities, women, and other groups who have persistently experienced social disadvantage or discrimination systemically experience worse health or greater health risks than more advantaged social groups. Source: Centers for Disease Control and Prevention

The state in which everyone has a fair and just opportunity to attain their highest level of health. Achieving this requires focused and ongoing societal efforts to address historical and contemporary injustices; overcome economic, social, and other obstacles to health and health care; and eliminate preventable health disparities. Source: Centers for Disease Control and Prevention 

Altering a recipe (e.g., swapping out ingredients, changing amounts) to make it more healthful.

Any numerous iron-containing respiratory pigments of various organisms. Source: Merriam-Webster Online Dictionary

These contain multiple ingredients created via industrial processing, such as hydrogenated oils, high-fructose corn syrup, emulsifiers, artificial colors, and protein isolates. Examples include veggie burgers, infant formula, oat and almond milk, packaged bread, breakfast cereals, frozen meals and pizzas, chicken nuggets, hot dogs, chocolate, ice cream, cookies, and cakes. Source: Food and Agriculture Organization of the United Nations

Multigenerational trauma experienced by a specific cultural, racial, or ethnic group. Source: Administration for Children & Families

Chemical messengers secreted by a variety of glands in response to altered conditions in the body that travel to 1 or more specific target tissues or organs, where it elicits a specific response to maintain homeostasis. Source: Understanding Normal and Clinical Nutrition, 12th Edition

Undergoes the process of hydrolysis (a chemical process of decomposition involving the splitting of a bond and the addition of the hydrogen cation and the hydroxide anion of water). Source: Merriam-Webster Online Dictionary

A hormone secreted by special cells in the pancreas in response to elevated blood glucose concentration. Insulin controls the transport of glucose from the bloodstream into the muscle and fat cells. Source: Understanding Normal and Clinical Nutrition, 12th Edition

A social association, connection, or affiliation between 2 or more people. Source: Wikipedia

Phytoestrogens produced mainly by plants of the legume family, especially soybeans, potentially useful in lowering cholesterol and in treating some cancers and menopausal symptoms. Source: Dictionary.com

Shredded meat from a pig cooked in an imu (underground oven pit) using traditional Hawaiian methods (covered with plant or banana leaves and steamed). Source: Wikipedia

Acids your body makes when it’s using fat instead of glucose for energy. Too many ketones can make your blood acidic and toxic. Source: Cleveland Clinic

An elevation of ketone levels in the body. Source: Merriam-Webster Online Dictionary

Selling or serving food ritually fit according to Jewish law. Source: Merriam-Webster Online Dictionary

Meat and fish (e.g., pork, salmon) wrapped in leaves (e.g., taro, ti) and baked or steamed. Source: Merriam-Webster Online Dictionary

Enzymes that hydrolyze lipids. Gastric lipase is a fat-digesting enzyme secreted from the cells of the stomach. Pancreatic lipase is a fat-digesting enzyme secreted from the pancreas. Source: Understanding Normal and Clinical Nutrition, 12th Edition

Defined as being far from a supermarket, supercenter, or large grocery store. Source: Food Access Research Atlas

Curried fish gravy made with spices (turmeric, cardamom) served with rice. Source: Wikipedia

Nutrients your body needs in large amounts to function optimally, such as carbohydrates, protein, and fat. Source: WebMD

The collection of all microbes, such as bacteria, fungi, viruses, and their genes, that naturally live on our bodies and inside us. Source: National Institute of Environmental Health Sciences

A wide variety of bacteria, viruses, fungi, and other microorganisms present in a singular environment, such as the human digestive tract. Source: MedicalNewsToday

Vitamins, minerals, and trace elements required in small quantities. They support various bodily functions and are essential for growth and development.

A varied group of small-seeded grasses, widely grown around the world as cereal crops or grains. Source: Wikipedia

Inorganic substances that are essential for the body’s proper functioning, including elements such as calcium, iron, zinc, and magnesium.

A French term that translates to “everything in place.” Refers to organizing and arranging ingredients before cooking. Source: Food for Fifty, 14th Edition

Markets that travel to customers, such as a refrigerated van that brings fresh produce to a neighborhood to sell to its residents. Source: Health Care Without Harm

Contains 1 point of unsaturation. Source: Nutrition Concepts and Controversies, 15th Edition

Small pastries filled with sweet or savory ingredients; traditionally associated with Mid-Autumn Festival and moon watching. Source: Merriam-Webster Online Dictionary

The skin and fat of whale, cut into small pieces and eaten as food by Intuit people. Source:  Cambridge Advanced Learner's Dictionary & Thesaurus

Developed and published by the U.S. Department of Agriculture’s Center for Nutrition Policy and Promotion, this contemporary nutrition guide aligns with the Dietary Guidelines for Americans. Source: US Department of Agriculture

Refers to people whose ways of thinking, learning, and behaving fall outside of what is considered "neurotypical" or “normal.”

Amino acids the body can make. Source: Understanding Normal and Clinical Nutrition, 12th Edition

The edible fleshy pads of the nopal cactus, used as a staple in Mexican cuisine.

Foods that provide a person, animal, or plant with the nutrition that is necessary for life, growth, and good health. Source: Collins Dictionary

Programs that provide assistance to access or purchase food for certain individuals and groups; programs include the Supplemental Nutrition Assistance Program, the National School Lunch Program, and more. Source: US Department of Agriculture's Nutrition.gov

The process by which essential nutrients in food (e.g., vitamins, minerals, macronutrients) deteriorate over time due to various factors (e.g., heat, light, air, moisture, enzymatic reactions), resulting in a reduction of their nutritional value and bioavailability.

Having consistent and equitable access to healthy, safe, affordable foods essential to optimal health and well-being. Source: US Department of Agriculture’s National Institute of Food and Agriculture

A disease and/or a medical or health condition that can be influenced by nutrition and diet.

Substances that have an odor, scent, or fragrance. Source: Merriam-Webster Online Dictionary

Lipids that are liquid at room temperature. Source: Nutrition Concepts and Controversies, 15th Edition

The mucus-secreting membrane in the upper nasal cavity that contains cells responsible for initiating the sense of smell. Source: Encyclopedia of Neuroscience, 2009

A polyunsaturated fatty acid with its endmost double bond 3 carbons from the end of the carbon chain. Linolenic acid is an example. Source: Nutrition Concepts and Controversies, 15th Edition

One class of polyunsaturated fatty acids with 3 double bonds. They're present in foods such as flaxseed, walnuts, and fatty fish used to make eicosanoids and are associated with decreasing inflammation. Source: Nutrition Concepts and Controversies, 15th Edition

A polyunsaturated fatty acid with its endmost double bond six carbons from the end of the carbon chain. Linoleic acid is an example. Source: Nutrition Concepts and Controversies, 15th Edition

A form of electronic commerce that allows consumers to directly buy goods or services from a seller over the Internet. Source: Wikipedia

The part of the mouth behind the gums and teeth that is bounded above by the hard and soft palates and below by the tongue and by the mucous membrane connecting it with the inner part of the mandible (lower jaw). Source: Merriam-Webster Online Dictionary

Organic molecules that contain sulfur and are associated with the pungent odors characteristic of allium vegetables such as garlic and onions. They are also abundant in cruciferous vegetables such as broccoli and cabbage. Source: Epigenetics of Cancer Prevention, Vol. 8

A tropical plant also known as screw pine, bearing edible fruit. Source: Britannica

A concentrated food used by North American Indians and consisting of lean meat dried, pounded fine, and mixed with melted fat. Source: Merriam-Webster Online Dictionary

A gastric enzyme that hydrolyzes protein. Pepsin is secreted in an inactive form, pepsinogen, which is activated by hydrochloric acid in the stomach. Source: Understanding Normal and Clinical Nutrition, 12th Edition

A digestive enzyme that hydrolyzes peptide bonds. Tripeptidases cleave tripeptides; dipeptidases cleave dipeptides. Source: Understanding Normal and Clinical Nutrition, 12th Edition

Foods likely to spoil, decay, or become unsafe to consume if not kept refrigerated at 40 °F or below, or frozen at 0 °F or below. Source: US Department of Agriculture

A type of polyphenol, including carnosic acid, carnosol, and 12-O-methyl carnosic acid. Source: Journal of Agriculture and Food Chemistry

One of 3 main classes of dietary lipids. These lipids are present in all cell membranes. Source: Nutrition Concepts and Controversies, 15th Edition

Compounds produced by plants that provide health benefits to the body. Also called phytochemicals or antioxidants. Source: US Department of Agriculture’s National Agriculture Library

a tropical fruit similar to a banana with green skin. Larger in size than bananas, they have a thicker skin. Plantains are also starchier and lower in sugar than bananas. Source: Merriam-Webster Online Dictionary

A Hawaiian food prepared from the cooked corms of taro that are mashed with water to the consistency of a paste or thick liquid and often allowed to ferment. Source: Merriam-Webster Online Dictionary

Beneficial plant compounds with antioxidant properties that may help keep you healthy and protect against various diseases. Source: Healthline

Contains 2 or more points of unsaturation. Source: Nutrition Concepts and Controversies, 15th Edition

A model to follow when counseling individuals about dietary modification.

The pulpy, pear- or egg-shaped, edible, yellow to purplish-red fruit of a prickly pear cactus. Source: Merriam-Webster Online Dictionary

Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Source: National Institutes of Health

Food that’s changed from its natural state (cut, washed, heated, pasteurized, canned, cooked, frozen, dried, dehydrated, mixed, or packaged). It also can include food that has added preservatives, nutrients, flavors, salts, sugars, or fats. Source: WebMD

Minimally processed foods with added processed culinary ingredients, such as canned vegetables, tomato sauce in a jar, cheese, fresh bread, bacon, canned beans, and tofu. Source: Food and Agriculture Organization of the United Nations

Enzymes that hydrolyze protein. Source: Understanding Normal and Clinical Nutrition, 12th Edition

The edible seeds of various crops (e.g., peas, beans, lentils) of the legume family. Source: Merriam-Webster Online Dictionary

The average daily intake of a nutrient that is sufficient to meet the requirements of most healthy individuals in a particular life stage and gender group. Source: National Institutes of Health

A substance found in the skins of grapes and in certain other plants, fruits, and seeds. It is a type of antioxidant and a type of polyphenol. It is being studied in the prevention of cancer and heart disease. Source: National Cancer Institute

The reddish edible fruit from a tall, treelike cactus that grows in the desert Southwest United States and Mexico. Source: Merriam-Webster Online Dictionary

To reduce or eliminate pathogenic agents (such as bacteria) on the surfaces of something: to make something sanitary (as by cleaning or disinfecting). Source: Merriam-Webster Online Dictionary

The feeling of fullness and satisfaction that occurs after a meal. Source: Understanding Normal and Clinical Nutrition, 12th Edition

Fats found in animal-based foods such as beef, pork, poultry, full-fat dairy products, eggs, and tropical oils. Because they are typically solid at room temperature, they are sometimes called “solid fats.” Source: American Heart Association

Carries the maximum possible number of hydrogen atoms (having no points of unsaturation). Source: Nutrition Concepts and Controversies, 15th Edition

Programs that teach how to grow, prepare, and eat produce, while learning about the environment and nutrition. Source: The Edible Schoolyard Project

A form of wheat gluten with a firm, chewy texture and a bland flavor. Source: On Cooking: A Textbook of Culinary Fundamentals, 6th Edition

Foods that can be safely stored at room temperature or “on the shelf.” Source: US Department of Agriculture

Sugars, including both single sugar units and linked pairs of sugar units. Source: Nutrition Concepts and Controversies, 15th Edition

An inflammation of the sinus (a cavity in the substance of a bone of the skull that usually communicates with the nostrils and contains air). Source: Merriam-Webster Online Dictionary

The temperature at which fat begins to break down and smoke. Source: On Cooking: A Textbook of Culinary Fundamentals, 6th Edition

The conditions in which people are born, grow, work, live, and age, and the wider set of forces and systems shaping the conditions of daily life. Source: World Health Organization

The perceived informal, mostly unwritten, rules that define acceptable and appropriate actions within a given group or community, thus guiding human behavior. Source: UNICEF

A way of thinking that “understands health to be affected by the interaction between the individual, the group/community, and the physical, social, and political environments.” These nested levels organize many factors that affect health to help communities “develop approaches to disease prevention and health promotion that include action at [these] levels.” Source: Principles of Community Engagement, 2nd Edition 

A program that provides federal grants to states for supplemental foods, health care referrals, and nutrition education for low-income pregnant, breastfeeding, and non-breastfeeding postpartum women, and to infants and children up to age 5 who are found to be at nutritional risk. Source: US Department of Agriculture

The dietary pattern of many people in the United States. It typically includes high intakes of saturated fats and refined carbohydrates and low intakes of plant-based foods. Evidence links this with various chronic diseases. Also known as the Western diet. Source: MedicalNewsToday

Plant-derived compounds that are structurally related to cholesterol. They reduce serum cholesterol by interfering with intestinal absorption and facilitate biliary excretion of cholesterol in the feces. Source: The Association of UK Dietitians

A food that is regularly consumed, usually in large quantities such that they contribute importantly to the energy needs of a population. Source: Encyclopedia of Human Nutrition, 3rd Edition

Plant polysaccharides composed of glucose. Source: Nutrition Concepts and Controversies, 15th Edition

One of the 3 main classes of dietary lipids. Sterols have a structure similar to that of cholesterol. Source: Nutrition Concepts and Controversies, 15th Edition

A small class of plant phenolics synthesized in plant root, leaves, or fruit, such as resveratrol in grapes.

Simple carbohydrates; that is, molecules of either single sugar units or pairs of those sugar units bonded together. Source: Nutrition Concepts and Controversies, 15th Edition

A government program that provides food benefits to low-income families to supplement their grocery budget so they can afford nutritious food. Source: SNAP

A local food supply chain represents all processes involved in the movement of local foods from the farm to the consumer, including marketing, markets, distribution, aggregation, processing, packaging, purchasing, preparation, resource recovery, and waste disposal. Source: NC State Extension

Policies and practices that exist throughout a whole society or organization and that result in and support a continued unfair advantage to some people and unfair or harmful treatment of others based on race. Source: Cambridge Advanced Learner's Dictionary & Thesaurus

Cornmeal dough rolled with ground meat or beans seasoned usually with chili, wrapped usually in corn husks, and steamed. Source: Merriam-Webster Online Dictionary

Naturally occurring chemical compounds, known as polyphenols, that are found in clarifying wine and beer and in medicine.

A unit of measure, especially in cookery, equal to ¹/₆ fluid ounce or ¹/₃ tablespoon (5 milliliters). Source: Merriam-Webster Online Dictionary

Fermented whole soybeans mixed with a grain such as rice or millet that has a chewy consistency and a yeasty, nutty flavor. Source: On Cooking: A Textbook of Culinary Fundamentals, 6th Edition

Terpenes are naturally occurring chemical compounds found in plants and some animals. They’re responsible for the aromas, flavors, and even colors associated with various types of vegetation. Source: Healthline

Corn, squash, and beans grown and/or prepared together. Source: US Department of Agriculture's National Agricultural Library

Some foods grow bacteria more easily and quickly than others so they require certain time and temperature controls to be kept safe. Source: StateFoodSafety

The highest level of daily nutrient intake that is unlikely to cause adverse health effects in almost all individuals. Source: Scientific Committee on Food

Minerals that are required by the body in very small amounts. Examples include iron, zinc, copper, selenium, and iodine.

One of 3 main classes of dietary lipids and the chief form of fat in foods and the human body. A triglyceride is made up of 3 units of fatty acids and 1 unit of glycerol. Source: Nutrition Concepts and Controversies, 15th Edition

A chronic condition in which the body does not produce enough insulin or the body resists the effects of insulin, causing elevated blood glucose levels. Source: National Institute of Diabetes and Digestive and Kidney Diseases

The taste sensation that is produced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes. Source: Merriam-Webster Online Dictionary

Lacks some hydrogen atoms and has 1 or more points of unsaturation. Source: Nutrition Concepts and Controversies, 15th Edition

Includes the cultivation, processing, and distribution of agricultural products (food or nonfood) in urban and suburban areas. Source: US Department of Agriculture's National Agricultural Library

In agriculture, this entails changing a raw agricultural product into something new through cooking, packaging, processing, cooling, drying, extracting, or any other type of process that differentiates the product from the original raw commodity. Source: National Center for Appropriate Technology

Essential micronutrients, broadly categorized into water-soluble or fat-soluble vitamins.

Vitamins that dissolve in water and are not stored in the body for long periods. These include vitamin C and B-complex vitamins. Source: Human Nutrition

The adoption of the practices and culture of Western Europe by societies and countries in other parts of the world, whether through compulsion or influence. Source: Britannica