Glossary
This glossary brings together concepts relating to food, health, energy, sustainability, science and ethics, helping pupils to understand the curriculum for Years 7 to 12
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A
A balanced diet
A dietary pattern that provides energy and all essential nutrients in appropriate amounts, including a variety of foods and taking individual needs into account, thereby contributing to lifelong health.
Absorption
The process by which nutrients resulting from digestion pass from the intestine into the bloodstream, enabling them to be distributed and utilised by the body’s cells for energy, growth and the maintenance of vital functions.
Added sugars
Sugars added to food and drink during production or preparation, such as sucrose, syrups and honey. Excessive consumption is linked to tooth decay, being overweight and metabolic disorders.
Aeration
The incorporation of air into a food preparation, usually by beating or mixing, which affects the final texture of the food, making it lighter and softer.
Agriculture
A set of practices aimed at producing plant-based food, involving soil cultivation, water management and the use of natural resources. The type of agriculture adopted influences environmental sustainability, biodiversity and food quality.
Anaemia
A condition characterised by a reduction in the amount of haemoglobin or red blood cells in the blood, often associated with iron deficiency. It can cause fatigue, difficulty concentrating and a decline in physical and cognitive performance.
Antioxidants
Substances found mainly in plant-based foods that help protect cells against oxidative damage. Regular consumption of these substances is linked to the prevention of certain chronic diseases.
Aroma
The combination of odours released by a food, perceived by the sense of smell, which play a decisive role in the perception of flavour and food acceptance.
B
Bacteria
Single-celled microorganisms that can have beneficial effects, such as in food fermentation, or harmful effects, when they cause foodborne illnesses. Proper hygiene and storage reduce the associated risks.
Best-before date
A statement indicating the date until which the food retains its quality, provided it is stored correctly. After this date, it may lose some of its quality, but this does not necessarily mean it is unsafe.
Bioavailability
The ability of a nutrient to be absorbed and utilised by the body, depending on the food, how it is prepared and food combinations.
Bleaching
A cooking technique involving brief cooking followed by rapid cooling, used to preserve the colour, texture and nutrients of food before further preparation.
Blood glucose
Blood glucose concentration, which is influenced by food intake, particularly
C
Calories (kcal)
A unit used to express the energy content of food. It indicates the amount of energy available to the body; it is important to consider not only the quantity but also the quality of the food consumed.
Carbohydrates
A group of nutrients that constitute the body’s main source of energy, including sugars, starch and dietary fibre.
Cooking
A cooking process that uses heat to make food safe, more digestible and more pleasant to eat, and which may alter its nutritional properties.
D
Diet
The typical range of foods consumed by an individual or a population, reflecting cultural, social and individual patterns.
Dietary fibre
A component of plant-based foods that is not digested, essential for healthy bowel function, blood sugar control and a feeling of fullness.
Dietary pattern
The usual pattern of dietary choices over time, which is more relevant to health than individual foods.
Dietary routine
A regular pattern of mealtimes and schedules throughout the day, which is important for regulating appetite, energy levels and well-being.
Dietary variety
A varied diet over time is essential to ensure an adequate intake of nutrients.
Digestion
A set of physical and chemical processes that transform food into absorbable nutrients, which are essential for the body to function.
E
Emotional hunger
The urge to eat triggered by emotions, such as stress or boredom, rather than by a physiological need for energy.
Emulsion
A stable mixture of two liquids that do not normally mix, such as water and oil, produced with the aid of an emulsifier, such as egg yolk.
Energy
The ability of food to provide the body with energy for vital functions, growth and physical activity, expressed in kilocalories (kcal) or kilojoules (kJ).
Energy balance
The relationship between the energy taken in through food and the energy expended by the body. A balanced intake and output helps to maintain a healthy weight.
Energy value
The amount of energy provided by a food to the body, expressed in kilocalories (kcal) and kilojoules (kJ).
Exempts
A cooking method that uses hot fat, which increases the energy content of food and should therefore be used in moderation.
Expiry date
A statement on the label indicating the date until which a food product can be safely consumed. After this date, the food may pose a health risk.
F
Fasting
A period during which no food is consumed. This may be physiological (between meals) or prolonged, and should be assessed to ensure nutritional adequacy.
Fats
A group of nutrients that provides energy, aids in the absorption of vitamins and is essential for various bodily functions.
Fermentation
A biological process in which microorganisms transform components of food, causing changes in flavour, texture and shelf life, as in bread, yoghurt and cheese.
Food additives
Substances added to food to improve its shelf life, stability, colour, flavour or texture. Their use is regulated by European legislation and, when consumed in excess through ultra-processed foods, they can contribute to less healthy eating patterns.
Food allergy
A reaction by the immune system to specific proteins found in certain foods, which can cause mild or severe symptoms. The correct identification of allergens on labels is essential for the safety of people with allergies.
Food biodiversity
A variety of food species consumed is essential for more complete, resilient and sustainable diets, and also contributes to the preservation of ecosystems.
Food consumption
The combination of food and drink consumed, influenced by cultural, economic, social and individual factors.
Food contamination
The presence of microorganisms, toxins or chemicals in food, which may cause illness. This can occur at any stage of the food chain.
Food culture
A set of practices, traditions and meanings associated with a community’s food culture, which influence dietary choices and habits.
Food education
A learning process that develops the knowledge, skills and attitudes needed to make informed, healthy and sustainable food choices throughout one’s life.
Food group
A group of foods with similar nutritional characteristics, used to guide balanced dietary choices.
Food hazard zone
The temperature range within which microorganisms multiply rapidly in food, increasing the risk of contamination and illness.
Food hygiene
A set of practices that ensure food safety by preventing contamination and foodborne illnesses.
Food intake
Consumption of food and drink throughout the day, influenced by physiological needs, habits, culture and social context.
Food label
The information provided on food packaging, including the list of ingredients, nutritional information, net quantity, dates and allergens, which is essential for making informed choices.
Food labelling
A set of mandatory and optional information appearing on food labels, intended to inform and protect consumers.
Food literacy
The ability to understand, evaluate and use food and nutrition information to make healthy and sustainable decisions.
Food marketing
A set of strategies used to promote food, including packaging, advertising, in-store positioning and messages relating to health or pleasure, which influence consumer choices.
Food poisoning
An illness caused by eating food contaminated with microorganisms, toxins or chemicals, often linked to poor hygiene or food storage practices.
Food preference test
A method used to assess the degree of acceptance or preference for different foods, often applied in an educational or scientific context.
Food preferences
The degree to which certain foods are accepted or enjoyed, influenced by biological and cultural factors and previous experiences.
Food preservation
A set of methods used to extend the safety and quality of food, such as refrigeration, freezing and drying, thereby reducing food waste.
Food processing
A set of processes applied to food from its natural state through to the final product, which may range from minimal to intensive.
Food quality
An overall assessment of a food product, taking into account its nutritional value, safety, freshness, origin, degree of processing and impact on health and the environment.
Food security
A set of conditions and practices that ensure food does not pose a risk to health when prepared and consumed correctly.
Food sustainability
A way of producing and consuming food that respects the environment, human health, animal welfare and future generations.
Food system
The series of stages and stakeholders involved in the production, processing, distribution, consumption and management of food waste.
Food waste
The disposal of food fit for consumption, resulting in a loss of natural, economic and nutritional resources, with a significant environmental impact.
Foodborne illness
An illness caused by eating food contaminated with microorganisms or toxins, which can be prevented through good hygiene and food storage practices.
Free sugars
These include added sugars and those naturally present in honey, syrups and juices. Public health recommendations suggest limiting your intake to reduce health risks.
Fruit
A plant-based food rich in water, fibre, vitamins and antioxidants, essential for a balanced diet.
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Good food hygiene practices
A set of procedures that ensure food safety, such as hand washing, cleaning surfaces and keeping raw and cooked food separate.
Grill
A cooking method that uses direct heat, giving food a distinctive flavour, but which can produce undesirable compounds if not properly controlled.
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Healthy eating
The relationship between dietary habits and physical and mental health throughout life.
Highly palatable
A characteristic of foods formulated to be extremely appealing, usually high in sugar, fat and salt, which encourages excessive consumption.
Hunger
A physiological sensation indicating the need to eat, regulated by hormonal and energy-related mechanisms.
Hunger and satiety hormones
Chemical substances, such as ghrelin and leptin, which regulate appetite, food intake and energy balance.
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Ingredients
Substances used in the production of a food product, listed on the label in descending order of quantity, which enables the composition to be assessed.
Introducing solid foods
The process of diversifying a child’s diet, which is particularly important in the early stages of life, but also applies to the reintroduction of foods in different contexts.
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Joule (kJ)
A unit of energy measurement used on food labels, often shown alongside the kilocalorie (kcal).
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Lifestyle
A set of daily habits, such as diet, physical activity, sleep and stress management, which influence physical and mental health.
Lipids
A group of nutrients that includes fats, which are essential for providing energy, the absorption of vitamins and the protection of organs.
List of ingredients
The section of the food label where ingredients are listed in descending order by weight, enabling the main components of the product to be identified.
Local and seasonal
A characteristic of locally produced food consumed in season, with a lower environmental impact and greater freshness.
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Meal frequency
The number of times a food or food group is consumed over a given period, thereby influencing the balance of the diet.
Meal planning
Planning meal times and meal content throughout the day, making it easier to make balanced choices and reduce waste.
Meal planning (1)
A process of planning meals in advance, which helps to improve the quality of one’s diet and avoid impulsive choices.
Metabolism
A series of chemical reactions within the body that enable food to be converted into energy and into the components necessary for the body’s growth and functioning.
Method of preparation
The way food is prepared – such as boiling, grilling, roasting or frying – affects its nutritional value and food safety.
Micro-organisms
Microscopic organisms, such as bacteria and fungi, which can be beneficial (e.g. fermentation) or harmful when they cause food poisoning.
Minerals
Essential nutrients, such as calcium, iron and iodine, which are necessary for the body’s structural and regulatory functions.
Monotonous diet
A diet lacking in variety, which may lead to nutritional deficiencies and reduced enjoyment of food.
N
Net quantity
A statement on the label indicating the weight or volume of the food, excluding the packaging, enabling products to be compared fairly.
Nutrients
Substances found in food that are essential for the body to function, including carbohydrates, proteins, fats, vitamins and minerals.
Nutrition
The science that studies the relationship between diet, nutrients and health, analysing how food affects growth, development and well-being.
Nutritional deficiency
A condition in which the intake of one or more nutrients is insufficient to meet the body’s needs, which may affect growth, health and performance.
Nutritional information
The part of the food label that shows the energy value and the amounts of nutrients, helping you to compare products and make informed choices.
Nutritional labelling
The part of the label that shows the energy value and nutrients, usually per 100 g/ml and per portion, making it easier to compare products (see also nutritional information).
Nutritional requirements
The amounts of energy and nutrients the body needs to stay healthy, which vary according to age, sex, growth and level of physical activity.
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Obesity
A chronic condition characterised by excess body fat, associated with an increased risk of cardiovascular disease, diabetes and other health conditions.
Origin of food
The provenance of food, including its plant, animal or geographical origin, which influences its quality, sustainability and environmental impact.
Overeating
Consuming more food or energy than the body needs, which may contribute to nutritional imbalances and health problems.
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Packaging
Material that wraps and protects food, ensuring its preservation, safety and transport, and which also serves as a means of communication via the label.
Portion
The amount of food consumed in a meal or at a particular time, which may differ from the reference portion stated on the labels.
Proteins
Essential nutrients for growth, tissue repair and the production of enzymes and hormones, found in foods of both animal and plant origin.
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Raw material
A basic ingredient used in food production, which may be of plant, animal or mineral origin, and whose quality influences the final product.
Reading labels
A critical analysis of the information on food packaging, including ingredients, nutritional values and claims, to support informed choices.
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Salt (sodium)
Satiety
A feeling of satisfaction after eating, which reduces the urge to continue eating. It is influenced by the composition of the meal, particularly fibre and protein.
Saturated fats
A type of fat found mainly in foods of animal origin and some processed products, the excessive consumption of which is associated with an increased risk of cardiovascular disease.
Seasonality
Eating food when it is naturally in season, thereby promoting freshness, nutritional value and a lower environmental impact.
Sensory experience
The combination of sensations perceived when eating a food, including taste, aroma, texture, sound and visual appearance, which influence food acceptance.
Sugar
A type of simple carbohydrate that provides the body with a quick source of energy. It may occur naturally in food or be added during processing, and should be consumed in moderation.
Sugary drinks
Sugar-sweetened drinks, such as fizzy drinks and ready-made teas, the frequent consumption of which increases the intake of free sugars.
Syllabus
A structured meal plan covering a specific period, which makes it easier to plan meals and reduce food waste.
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Texture
The physical sensation of food in the mouth – such as crunchy, soft or creamy – which influences food acceptance.
Tooth decay
Tooth damage caused by the action of bacteria on sugars, exacerbated by frequent consumption of sugary foods and poor oral hygiene.
Trans fats
Industrially produced fats that increase the risk of cardiovascular disease and should be avoided.
U
Ultra-processed
Foods produced through a high degree of industrial processing, containing many ingredients and additives, which are often associated with less healthy eating patterns.
Unsaturated fats
Fats considered to be the most beneficial to health, found in olive oil, fish, seeds and nuts.
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Vegetables
Plant-based foods, which are generally rich in fibre, vitamins, minerals and bioactive compounds, are essential for a balanced diet.
Vitamins
Essential nutrients required in small quantities that regulate numerous bodily processes and must be obtained from the diet.