Additives Substances Added to Food to Perform Specific Functions in a Food Product, E.G
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Glossary
Absorption The movement of the end products of digestion through the intestinal wall into the bloodstream.
Acid A substance with pH 1-6 that increases the concentration of hydrogen (H+) ions when added to a water solution.
Additives Substances added to food to perform specific functions in a food product, e.g. colouring.
Adolescence The stage of life between childhood and adulthood when puberty occurs.
Adrenal glands Glands near the kidney controlling the composition of body fluids through the hormones produced there.
Adrenaline A hormone which causes excitement and is commonly known as the 'fright, flight or fight' hormone.
Adult onset diabetes See non insulin dependent diabetes mellitus.
Adulteration The deliberate addition of low cost or low quality ingredients to extend a food.
Aflatoxins Toxic substances produced by the growth of certain moulds on foods, e.g. peanuts.
Agar A polysaccharide, extracted from seaweed, capable of forming a gel.
Agar plate A covered, flat, sterile dish containing the gelatinous substance agar which is used for microbiological tests.
Alcohol Ethyl alcohol (C2H5OH) which is formed by the fermentation of sugars by yeasts. Found in wines, spirits and beers.
Alcoholism A condition in which an individual becomes addicted to alcohol.
Alkali A substance with pH 7-14 that produces hydroxyl ions (OH-) in solution.
Allergy An unpleasant reaction that involves the body's immune system.
Ambient foods Foods that are stored and sold at room temperature, e.g. canned soup or packed rice.
Amino acid The unit from which proteins are constructed. It contains amine (NH2) and carboxyl (COOH) functional groups.
Amylase An enzyme in saliva and pancreatic juice that digests starch.
Anaemia A deficiency of haemoglobin in the blood, e.g. due to insufficient iron to produce red blood cells.
Anorexia nervosa A psychological illness characterised by the refusal to eat enough to maintain a normal body weight and an intense fear of gaining weight.
Antibodies Proteins in the immune system that react with foreign proteins in the body.
Antioxidant 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 keep the body healthy.
Appetite The desire for food.
Ascorbic acid (Vitamin C) A water soluble vitamin required for collagen production, wound healing and improves iron absorption. Found in fresh fruits especially citrus fruits, green vegetables and potatoes.
Asthma A disorder of the respiratory system which results in periods of difficult breathing or wheezing.
Attribute A characteristic, quality or property.
Aversion An extreme dislike for a food.
B vitamins Water-soluble vitamins including thiamin, riboflavin, niacin, folate and vitamin B12.
Bacteria A group of micro-organisms which are too small to see with the naked eye.
Balance of Good Health (replaced by the eatwell plate) A food selection guide which shows the proportions and types of foods that make up a balanced diet, replaced by the eatwell plate since 2007.
Balanced diet A diet that provides adequate amounts of all the nutrients in appropriate proportions. Basal metabolic rate The amount of energy used over a period of time when the body is at complete rest and in a fasting state.
Base Any substance that increases the concentration of hydroxide (OH-) ions when added to a water solution.
Best Before The date after which foods may not be at their best, although probably safe to eat if stored according to instructions.
Beri-Beri A disease caused by deficiency of thiamin (Vitamin B1). It affects the heart and the nervous system.
Big 4 A term to describe a food label format showing the energy (kJ and kcal), protein (g), carbohydrate (g) and fat (g) content of a product per 100g or per 100ml.
Bile Secretion of the liver which emulsifies fats.
Binge drinking Drinking a large amount of alcohol in a short period of time.
Binge eating Eating a large amount of food in a short period of time.
Biological Value A term used to describe the quality of a protein. Those low in one or more indispensable amino acids are said to be of low biological value.
Biotechnology The use of biological processes for industrial purposes.
Biuret test A test for the presence of protein using potassium hydroxide and copper sulphate.
Blanching The process of treating food with hot water or steam to retard enzyme activity.
Blood pressure A measure of the force exerted by the heart in pumping blood through the blood vessels.
Blood sugar The level of glucose in the blood stream, usually about 1g per litre of blood.
Body Mass Index (BMI) An index used to estimate an adult’s weight is appropriate for their height. BMI = weight (kg) ÷ height2 (m2).
Bolus A rounded mass of masticated food formed in preparation for swallowing.
Breast feeding Feeding a baby on human milk from the breast.
Breathalyser An instrument for measuring the level of alcohol in a person's breath. This gives a measurement of the amount of alcohol that the person has consumed.
Bulimia nervosa A psychological illness characterised by a fear of fatness and a recurring pattern of binge eating followed by self-induced vomiting.
Calcium A mineral element that is essential in the diet for building bones and teeth and for many processes in the cells.
Calories Commonly used for measuring energy intake. Refers to kilocalories (see below).
Cancer A condition resulting from the uncontrolled multiplication of cells. It can occur in different parts of the body. It is the second biggest cause of death in the UK.
Caramelisation The chemical change of heated sucrose (sugar) to caramel which produces flavour and browning.
Carbohydrate A nutrient which includes sugars and starches that provides energy. Its functions include caramelisation (sugar) and gelatinisation (starch).
Carbohydrate loading 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.
Carbon dioxide A gas which is the waste product of respiration and essential for photosynthesis.
Carcinogen A substance that can start the development of cancer.
Cardiovascular disease A condition which covers both coronary heart disease and stroke. It is the biggest cause of death in the UK.
Cariogenic Capable of causing tooth decay.
Carnivore An animal that only eats foods from animal sources. Carotenes Found in plant foods such as carrots and green leafy vegetables, some of which are converted to vitamin A by the body. The most common carotene is beta-carotene.
Cell The basic unit of life.
Cellulose The polysaccharide which forms the structure of plant cells.
Cementum A thin-layer of bone-like material which holds the teeth in the jaw.
Childhood The period of rapid growth between infancy and adolescence.
Cholesterol A fatty substance produced by the body and found in some foods.
Chyme Semi-liquid, partially digested food which moves from the stomach to the small intestine.
Cirrhosis A disease of the liver, particularly seen in alcoholics.
Claim Any statement about the nutrient content or health benefit of a food product.
Coagulation The irreversible denaturation of protein molecules.
Coating Ingredients used to enrobe (see below) or cover a food product.
Coeliac disease An intolerance to the protein gluten, found in wheat, which results in damage to the lining of the small intestine.
Cold chain A system which ensures food products are manufactured and delivered at safe temperatures.
Collagen A protein matrix found in bone, cartilage, and connective tissue.
Colloidal system A system which has one substance dispersed through another, but which does not combine to give a single phase e.g. milk, jam or mayonnaise.
Colon The lower part of the large intestine.
Colostrum The breast milk which is produced during the first three days of lactation.
Complementary action of If a protein food is low in an indispensable amino acid it is said to be limited by that amino acid, and is of low biological value. If another food, which contains the limiting amino acid, is eaten at the same meal, the biological value is raised and this is known as the complementary action of proteins.
Complex carbohydrates Polysaccharides made up of large numbers of monosaccharide molecules linked together. Found in starchy foods such as bread, rice, potatoes and pasta, they include starch and non-starch polysaccharides.
Computer Aided Design The use of a computer in the development of product design.
Conduction The exchange of heat by direct contact with a food on a surface, eg stir frying or plate freezing.
Constipation Infrequent, difficult and/or painful elimination of faeces from the body.
Consumer Everyone who buys products or services.
Consumer market All people who make decisions about what to buy (or not).
Consumer testing One or more tests which allow consumers to sample products and give their opinions.
Control sample The sample in an investigation to which no test is applied. It is used for comparison with the test samples.
Convection The exchange of heat by gas or liquid, e.g. boiling potatoes or blast chilling.
Cook-Chill A system which produces cooked food which is chilled and held at a low temperature until it is reheated before consumption.
Coronary Heart Disease A term covering angina, heart attack and sudden death caused by the blockage of the arteries supplying blood to the heart.
Cortisol A hormone which is produced when the blood glucose falls too low to help increase the level of glucose in the blood back to normal.
Critical Control Point A point during the process of production which must be controlled to ensure that the food produced is safe. Critical pH The pH (about 5.5) below which tooth enamel demineralisation occurs.
Cross-linked The formation of side bonds between different chains in a polymer.
Cultivation The growing of plants for purposes such as food production.
Datalogging The monitoring of environmental factors, such as pH and temperature, using probes connected to a computer.
Deficiency diseases Adverse bodily conditions caused by a lack of a nutrient, e.g. anaemia caused by iron deficiency.
Dehydration Lack of fluid in the body which can produce serious effects if untreated.
Demi-vegetarian An individual who avoids meat but will occasionally eat fish.
Demineralisation The loss of minerals, e.g. removal of calcium from tooth enamel due to acid production. See dental caries.
Denaturation A change in the structure of protein molecules, resulting in their unfolding.
Dental caries Tooth decay. It is the progressive destruction of teeth by acid produced from certain dietary components by bacteria which live in dental plaque and on the surface of the teeth.
Dental erosion The progressive loss of enamel and dentine from the tooth due to, e.g. frequent consumption of acidic foods and drinks, especially between meals.
Dental hygiene Correct and regular brushing of teeth with fluoride toothpaste, and use of dental floss to remove dental plaque.
Dental plaque A sticky substance which coats the tooth surface and contains acid-producing bacteria.
Dentine The major component of teeth which is supplied with blood vessels and nerves.
Deoxyribonucleic acid (DNA) DNA contains the information which determines the structure of proteins. This information is in the form of the genetic code.
Developing country A country which is in the process of developing better economic and social conditions.
Dextrinisation The reaction of dry heat on the surface of food which changes starch to dextrin, e.g. toast.
Diabetes Mellitus A metabolic disorder due to the relative or total lack of the hormone insulin which results in a lack of control over levels of glucose in the blood stream.
Dietary Reference Values (DRVs) Estimates of the amount of energy and nutrients needed by different groups of healthy people in the UK population. These cover Estimated Average Requirement (EAR), LRNI (Lower Reference Nutrient Intake), RNI (Reference Nutrient Intake) and Safe intake.
Dietary surveys Studies which are carried out to determine what people eat and drink, and usually to estimate the nutritional value of their diet.
Dietitian A person trained to give practical advice to individuals about their diet.
Digestion The process by which food is broken down in the digestive tract to release nutrients for absorption.
Dipeptide Two amino acids joined together.
Disaccharide A carbohydrate molecule made up of two monosaccharides, e.g. sucrose, lactose or maltose.
Discrimination tests Sensory evaluation tests that aim to determine whether a difference between samples is noticeable, e.g. triangle tests.
Distillation The process of producing highly concentrated alcohol for spirit drinks.
Distribution The organisation and transportation of food products to wholesalers and retailers.
Diverticular disease A condition in which the lining of the colon forms tiny pouch-like protrusions through the muscle layers. If these become inflamed it can cause pain and diarrhoea or constipation.
Domestication The cultivation of plants and taming of wild animals so that they can be used for production of food by humans.
Down time Time during which a manufacturing process is not running due to problems or cleaning. Duodenum First nine inches of the small intestine leading from the stomach to the jejunum.
Eatwell plate A healthy eating model showing the types and proportions of foods needed in the diet. It was developed by the Food Standards Agency to replace the Balance of Good Health model in 2007.
Eating habits Regular choice of foods that makes up an individual's long-term diet.
Economy version A lower cost version of a 'standard' food product or brand.
Elimination Expelling waste matter from the body.
Emulsification The process by which fat and water mix together, often by an emulsifier (see below). The fats form a suspension of tiny droplets in water.
Emulsifying agent A substance which causes mixtures of oils and water to coalesce.
Emulsify The process by which fat and water mix together, the fats forming a suspension of tiny droplets.
Emulsion A colloid that has a fine mixture of two liquids such as oil and water which do not normally mix.
Enamel A hard substance composed of calcium and phosphate that forms the outer surface of the tooth.
Energy The power the body requires to stay alive and function.
Energy balance When energy intake (from food and drink) matches energy expenditure (e.g. bodily functions, activity).
Energy expenditure The amount of energy used for maintaining bodily functions and muscular activity.
Energy intake The energy provided to the body by food and drink.
Energy requirements The energy needed to keep the body functioning and for activity.
Enrobing The process of covering or coating a food product, e.g. fish fingers enrobed in breadcrumbs.
Environmental factors The surroundings which may affect people's health, e.g. living conditions.
Enzymes Proteins necessary for chemical reactions to take place in body processes, e.g. digestion.
Epidemiology The study of factors associated with diseases in human populations within a country or in different countries.
Essential fatty acids Fatty acids which cannot be synthesised in the body and so must be supplied in the diet, ie linoleic and alpha linolenic acid.
Estimated Average Requirement (EAR) The DRV that is used for energy. It is an average value for a particular population group.
Ethanol The alcohol present in drinks such as beers, wines and spirits.
Extract To obtain a substance by suction, pressure or distillation from a material.
Extrinsic sugars A term used to describe sugars not contained within the cellular structure of food, e.g. table sugar, fruit juices and sugars in milk and milk products.
Extruded snacks Snack products made using the extrusion process (see below), e.g. cornsticks.
Extrusion 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.
Faeces The residue of undigested food, bacteria and cell remnants eliminated from the body through the anus.
Famine Extreme shortage of food.
Fat A nutrient composed of fatty acids and glycerol that provides energy, essential fatty acids, acts as a carrier for fat soluble vitamins and aids their absorption.
Fat soluble vitamins Vitamins A, D, E and K.
Fats Fat is composed of fatty acids and glycerol. Its functions include shortening and enhancing mouthfeel.
Fatty acids Molecules which combine with glycerol to make up fat. Fermentation The process which results in the production of compounds such as acids, alcohol and carbon dioxide from carbohydrates by the action of micro-organisms.
Fetal Alcohol Syndrome (FAS) A deformity caused to an unborn child through excess intake of alcohol by the mother during pregnancy.
Fetus The developing baby prior to birth.
Fibre Substances in fruit and vegetables that are not broken down by human digestive enzymes (see non-starch polysaccharides).
Filling The process by which a measured quantity of product is put into a container, either before or after cooking.
Fillings An ingredient or food mixture used in the centre of a food product, e.g. jam in a doughnut.
Flavour enhancers Food additives which bring out the flavour of food, e.g. monosodium glutamate (MSG).
Flow chart A diagrammatic way of explaining the steps involved in a process.
Fluoridation The addition of small amounts of fluoride to drinking water to help prevent tooth decay.
Fluoride 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.
Foam A colloid which has a gas dispersed in either a liquid, e.g. egg white, or a solid, e.g. cake.
Focus group A small group of consumers who are asked to discuss their opinions of products/services.
Folate 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, dark green vegetables, nuts, oranges and bread.
Folic acid The manufactured form of folate (see above).
Folic acid supplements 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 components Substances found in food which include nutrients, fibre and additives.
Food fads Unusual food choices that may lead to an unbalanced diet.
Food frequency questionnaire (FFQ) A questionnaire designed to estimate dietary intake by asking about what has been consumed over a period of time.
Food intolerance An unpleasant reaction to a food or food ingredient.
Food poisoning Illness resulting from eating foods which contain food poisoning micro-organisms or toxins produced by micro-organisms.
Food spoilage The process of food becoming unfit to eat through oxidation, contamination or growth of micro-organisms.
Food Standards Agency A non-ministerial government department in the UK responsible to protect public health in relation to food by promoting food safety and nutritional quality.
Forming The process by which food mixtures or ingredients are pressed into shapes.
Formula milk See infant formula
Fortification The addition of nutrients to foods or drinks in greater amounts than would normally be present.
Freezing The process of using very low temperatures for a specific processing reason, e.g. extend shelf-life, change temperature.
Fructose A sugar - a monosaccharide found in honey and fruits.
Galactose A sugar - a monosaccharide. Galactose is joined with glucose to form lactose, a disaccharide found in milk and dairy foods.
Gall bladder The organ that acts as a reservoir for bile produced in the liver.
Gallstones Hard lumps formed in the gall bladder. Gas Flush Packaging The process of removing air from a packaged food product and replacing it with a controlled mixture of gases to extend shelf-life.
Gastric juice Acidic fluid secreted in the stomach that contains the enzyme pepsin.
Gel A colloid which has a liquid dispersed in a solid, e.g. jelly.
Gelatine A protein formed from the hydrolysis of collagen. It has the capacity to hold water molecules in a gel matrix.
Gelatinisation The process of thickening which takes place when a mixture of starch and liquid is heated.
Genetic Modification A series of techniques to insert genetic material into an organism to give it new characteristics or to alter existing ones.
Genetically Modified (GM) A term to describe an organism which has had its DNA structure deliberately modified.
Glucagon 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 sugar - a monosaccharide. The form of carbohydrate which circulates in the blood; also found in many plants.
Gluten A protein found in many cereals, e.g. wheat and rye.
Glycerol A molecule which along with fatty acids is a component of fats.
Glycogen A carbohydrate made up of branched chains of glucose used for energy storage in the body.
Goitre A condition with an enlargement of the thyroid gland in the neck. One cause is an insufficient intake of the mineral iodine from the diet.
Growth spurt The rapid growth and development that occurs during adolescence.
HACCP (Hazard Analysis and Critical Control Points) A systematic process used to assess where hazards might occur in the manufacture of a product and set up control points to prevent them.
Haem iron Found in meats as part of haemoglobin in blood and myoglobin in muscle. The form of iron most readily absorbed by the human body.
Haemoglobin A component of red blood cells that contains iron. Its function is to carry oxygen around the body in the blood.
Health A state of physical, mental and social well being.
Heart disease See coronary heart disease.
Heat exchange The process of passing heat energy to or from products, e.g. grilling or freezing.
Hedonic A rating scale between 'like' and 'dislike' for a sensory evaluation test.
Herbivore An animal that eats foods from plant sources.
High Biological Value (HBV) A measure of the protein quality of a food. A high biological value protein contains all the indispensable amino acids.
Home trials A method of market research where consumers use products at home and report back on their families’ comments.
Homeostasis The maintenance of a constant internal environment by the body, e.g. the control of blood glucose levels or body temperature.
Hormone A chemical released into the blood that influences the functions of other glands and tissues.
Hydro-phillic A term to descrive the water loving/attracting property of a substance.
Hydro-phobic A term to describe the water hating/repelling property of a substance.
Hydrogenation 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. Hyperglycaemia High blood sugar. A condition experienced in diabetes mellitus and controlled using dietary or hormonal treatment.
Hypertonic Solutions that are more concentrated than body fluids.
Hypotonic Solutions that are less concentrated than body fluids.
Ileum The main part of the small intestine leading from the jejunum to the colon.
Immune system The body's defence system against infection and illness.
Incisors The four cutting front teeth.
Indicator A substance added to a test sample which alters e.g. in colour to indicate whether or not a specific reaction has taken place.
Indispensable/essential amino acids Amino acids which cannot be synthesised in the body and so must be supplied in the diet, e.g. lysine and methionine.
Infancy The earliest stage of a person's life, often defined as the time between birth and 12 months of age.
Infant formula An alternative to breast milk. It is intended for infants in good health from birth, and is made from modified cows' milk or soya protein.
Ingestion The introduction of food into the mouth.
Insulin The pancreatic hormone which is released when the level of glucose in blood increases, usually after a meal. It helps to control the amount of glucose in the blood stream by increasing the uptake of glucose by tissues.
Insulin dependent diabetes A condition in which the body is not able to control the amount of glucose in the blood. It usually occurs in younger people and can be controlled by daily injections of insulin. See also Diabetes Mellitus.
Intervention study A study of two groups of people, one of which has been asked to alter their behaviour, e.g. their diet, to investigate if any effects of this change.
Intestine The alimentary canal between the stomach and the anus.
Intoxicated A term to describe being physically or mentally damaged, e.g. results of drinking too much alcohol.
Intensity The degree of which a specified sensory attribute is present in a food product.
Intrinsic sugars A term used to describe sugars that are naturally contained within the cellular structure of foods, e.g. fruit.
Iodine A trace element required for the formation of thyroid hormones. Found in milk, seaweed and some fortified foods, e.g. iodised salt.
Iron A mineral element that is essential in the diet to make red blood cells that carry oxygen to the tissues.
Iron deficiency anaemia A condition caused by insufficient iron in the body. Common symptoms include tiredness and lethargy.
Irradiation 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.
Isotonic Solutions that are of similar concentration to body fluids.
Jejunum Part of the small intestine between the duodenum and ileum.
Just in Time delivery A distribution method that ensures goods are delivered exactly when stores need them.
Joule (J) A unit used to measure energy. One calorie is equivalent to 4.184 joules.
Kcal Kilocalorie; a unit of energy. Commonly referred to as calorie. Equivalent to 4.184 kJ.
Keratin A protein containing sulphur, a component of skin, hair and nails.
KJ Kilojoule; a unit of energy.
Kick out device A device that removes products that do not meet tolerance levels, e.g. for weight, from a production line.
Kwashiorkor A severe type of protein-energy malnutrition. Labelling The term given to the information about the product which is displayed on the packaging, e.g. nutrition information or storage instructions.
Lactase The enzyme that breaks down lactose (milk sugar) in the small intestine.
Lactation The process of producing breast milk from the mammary glands and feeding it to a baby.
Lactose The sugar in milk. It is digested by the enzyme lactase into glucose and galactose.
Lactose intolerance The inability to break down lactose (milk sugar). Common symptoms include bloating and diarrhoea.
Large scale manufacture The manufacture of products on a continuous massive scale.
Lecithin The emulsifying agent found in many foods including egg yolk and soya.
Life cycle Stages of development in life from birth through childhood, adolescence and adulthood to old age.
Lifestyle An individual's typical behaviour, habits and attitudes which may affect health.
Lignin 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.
Limiting amino acid The amino acid which is either absent or in shortest supply (in relation to need) in a protein of low biological value.
Lipase An enzyme present in pancreatic juice to break down fats.
Little 4 A term to describe a food label format showing the information on saturates, sugars, fibre and sodium content of a food product.
Listeria monocytogenes A bacterium found in unpasteurised milk products such as soft unripe cheeses, e.g. brie. It can cause a type of food poisoning, called listeriosis.
Lot (or Batch) mark An identity mark which helps identify products in case they have to be recalled.
Low Biological Value (LBV) A measure of the protein quality of food. A low biological value protein is low in one or more of the indispensable amino acids.
Lower Reference Nutrient Intake (LRNI) The amount of a nutrient which will meet the needs of only a small number of individuals who have low nutrient needs.
Lymphatic system The network of tubes in the body which carry water and other substances such as absorbed fats to the bloodstream.
Macronutrients Nutrients that must be provided in the diet in relatively large amounts. They are needed to provide energy and for other functions. Macronutrients are fat, protein and carbohydrate.
Major minerals Elements needed for different functions of the body in gram or milligram amounts. Examples are iron, calcium, sodium and potassium.
Malnutrition Having an intake of energy or nutrients insufficient or in excess of needs for a prolonged period of time.
Maltose A disaccharide formed from two glucose molecules.
Marasmus A severe type of protein-energy malnutrition.
Market research Methods of research used to investigate factors which may affect and influence consumer spending.
Market share The percentage of total sales of a product from a particular company.
Mastication The act of chewing food.
Meal replacements Products that are designed to replace complete meals. They are often fortified.
Menopause The stage of life at which a woman ceases to menstruate.
Menstrual losses The loss of blood during menstruation.
Menstruation Monthly discharge from the uterus by non-pregnant women from puberty to menopause.
Metabolise The process of breaking down or building up compounds in the body. Micro-organism A tiny living organism invisible to the naked eye, e.g. bacterium or virus.
Micronutrients Nutrients which are needed in the diet in very small amounts. There are two groups: vitamins and minerals.
Minerals Micronutrient elements that are essential in the diet, e.g. iron and calcium.
Minor minerals See trace elements.
Miscarriage Spontaneous loss of fetus.
Mobility Ability to move about with ease.
Modelling The process of developing and trialling ideas in a form where they may be seen and understood, e.g. nutritional analysis.
Modified Atmosphere Packaging 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.
Mood board A collection of images that represent or reflect the 'mood' or feelings of a subject, product or person.
Molars Twelve grinding teeth.
Molecule Two or more atoms bonded together.
Monosaccharide A single or simple sugar such as glucose, fructose or galactose.
Monounsaturated fatty acid A fatty acid that contains one double bond between its carbon atoms, e.g. oleic acid.
Moulds A group of micro-organisms. They are types of fungi and appear as a layer on the surface of food. They may also penetrate below the surface.
Neural tube defects (NTDs) 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 at conception.
Neutralisation 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).
New product A product which has not been designed or made before.
Net The outline of a piece of packaging when it is dissembled.
Niacin (Vitamin B3) A water soluble vitamin also known as nicotinic acid. Essential for the release of energy. Found in liver, beef, pork, instant coffee, fish and yeast extract.
Niche market A limited group of consumers who may wish to purchase specific products or services.
Nicotinic acid See niacin.
Non Insulin Dependent Diabetes Mellitus The form of diabetes which is associated with overweight/obesity and commonly appears with ageing. It is usually controlled by diet and weight loss. See also Diabetes Mellitus.
Non-haem iron Iron obtained mainly from plant sources, eggs and dairy products. It is less readily absorbed by the body.
Non-milk extrinsic sugars Any extrinsic sugars (see above), with the exception of lactose which is contained in milk and milk products.
Non-starch polysaccharides A mixture of polysaccharides (carbohydrate) from plant cell walls. They are often called dietary fibre and are not broken down by enzymes in the small intestine.
Nutrient needs The amount of nutrient or energy that is required for health usually assessed for population groups.
Nutrients Substances in food which provide energy and the materials essential for maintenance of the body's cells and growth.
Nutritional analysis The calculation of the nutrient content of food products per 100g or per 100ml and/or portion size.
Nutritional requirements The amount of a nutrient that is required for health. Individual requirements are unknown and can only be assessed for groups of people.
Obesity Extreme overweight. Obese adults have a BMI of 30 kg/m2 or above. Oesophagus The tube connecting the mouth to the stomach.
Omnivore An animal that eats foods from both plant and animal sources.
Organoleptic A term relating to the sensory properties of a product, e.g. those involving taste, colour or feel.
Osteomalacia Adult form of rickets. Softening of the bone due to an inadequate intake of vitamin D and poor calcium absorption.
Osteoporosis A condition in which bones are brittle and easily broken due to low bone density associated with poor calcium intake during a lifetime, and reduced production of hormones from the ovary after menopause.
Over nutrition Having an intake of energy or nutrients in excess of needs over a period of time, often seen in developed countries. The most common form of over nutrition is obesity.
Overweight A body weight above the ideal for height. Overweight adults have a BMI of 25kg/m2 or above but below 30kg/m2.
Ovo-lacto vegetarian An individual who does not eat meat, poultry or fish but will eat dairy products and eggs.
Oxalate A substance in some foods, e.g. spinach and rhubarb, which interferes with the absorption of certain minerals, such as calcium.
Oxidative respiration Cellular respiration utilising oxygen.
Oxidised A substance is oxidised when electrons (negatively charge particles) are removed from its atoms.
Packaging The outer container of a product, e.g. a bottle or wrapper, which gives protection during distribution and storage.
Pancreas A gland connected to the duodenum that secretes digestive juices. It also produces insulin.
Pancreatic juice 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.
Pasteurisation The process of heating food to kill most food spoilage organisms and pathogenic organisms.
Peak bone mass Maximum amount of bone in a young adult.
Pectin A polysaccharide naturally occurring in some fruits, which has the property of forming a gel, e.g. jam.
Pellagra Disease of the skin, nervous system and gut caused by a deficiency of niacin (vitamin B3).
Pepsin An enzyme found in gastric juice that breaks down protein.
Peptides Products of protein digestion that consist of short chain amino acids.
Peristalsis Wave-like contractions that move partially digested food along the digestive tract. pH A measure of the acidity or alkalinity of a solution.
Phosphate A mineral which is part of the composition of bones and teeth.
Photosynthesis The process by which plants uses energy from the sun to produce carbohydrates. Water, carbon dioxide and the pigment chlorophyll are all required.
Phytates A group of substances found in plants which may interfere with the absorption of certain minerals, e.g. zinc and calcium.
Pilot plant A small scale version of equipment used in large scale manufacture to test production and equipment suitability.
Placenta The organ formed as the fetus develops which attaches the developing baby to the uterus and provides oxygen and nutrients transferred from the mother’s blood.
Plasticity 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.
Polypeptide A compound formed by a number of amino acids joined together by peptide bonds.
Polysaccharide A complex carbohydrate composed of many monosaccharide units. Polyunsaturated fatty acid A fatty acid which has two or more double bonds between its carbons atoms, e.g. linoleic acid, linolenic acid and arachidonic acid.
Portion size The amount of food product that is thought to be of the correct size for one person.
Potassium A mineral which makes up the body fluids and is essential for cell functioning. Found mainly in fruits and vegetables.
Pre-gelatinised starch 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.
Preference testing Sensory evaluation tests that supply information on people's likes and dislikes of products.
Preferences A liking for a particular food or drink over another food or drink.
Pregnancy Period of development of a fetus in the uterus.
Premature death Early death. Usually refers to death under the age of 65 years.
Preservation 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.
Preservatives Additives which prevent the growth of micro-organisms, e.g. by controlling and extend the shelf-life of food products.
Primary processing The conversion of raw materials to food commodities that can be eaten, e.g. extraction of sugar from sugar cane.
Process control A system used to monitor and control a number of processes in the manufacture of a product.
Product analysis A systematic and in-depth investigation of a product.
Product development A process of creating new or modified food products.
Product life cycle The stages a product goes through from development to market saturation.
Product specification A detailed record of every aspect of a product's attributes, formulation and production.
Profiling A method of representing test results from a sensory evaluation discrimination test, e.g. star diagram.
Proteases Digestive enzymes which act on proteins, e.g. pepsin and rennin.
Protein A nutrient from which new body tissues are made, It can also provide energy.
Protein-energy malnutrition (PEM) 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.
Psychological problems Problems that are related to the mind.
Puberty Stage of life at which reproductive organs develop.
Pulses A group of plant foods including dried peas, beans and lentils. Also called legumes.
Pyloric sphincter A muscle which regulates the flow of digested food from the stomach to the duodenum.
Quality assurance A system of continual monitoring throughout all steps of the manufacturing process to check that product quality is monitored.
Quality control A system of inspecting and checking food products during and after manufacture against their specifications and making any changes necessary.
Querns Polished stones used to grind grains into flour.
Radiation The emission of energy in the form of rays, e.g. grilling.
Rancidity Spoilage in flavour and odour of food caused by the process of oxidation in fats.
Recommended Daily Allowance/Amounts (RDA) Recommended vitamin and mineral intakes for various groups of the population for the purpose of nutrition labelling. These were replaced by the DRVs in 1991. Reduced A substance is reduced when electrons (negatively charge particles) are gained with the removal of oxygen. Hydrogen has an affinity for oxygen and thus reduces compounds.
Reducing sugar Sugars, such as glucose, fructose and lactose that contain a free reducing group. Their reaction with proteins or amino acids can give rise to Maillard browning, e.g. brown crust on a loaf of bread.
Reference Nutrient Intake The amount of a nutrient which is thought to cover the needs of almost everyone in a population. Usually higher than the amount people usually need.
Refractive index A measurement of light deflected from the surface of a solution. Useful for measuring the sugar concentration of syrups.
Remineralisation The replacement of minerals, e.g. calcium, previously lost from the tooth enamel by demineralisation.
Respiration The exchange of gases between a cell and its environment.
Retentiveness Stickiness.
Retinol (Vitamin A) A fat soluble vitamin needed for healthy skin, immunity and dim light vision. Found in animal foods such as liver, oily fish and dairy products.
Riboflavin (vitamin B2) A water soluble vitamin involved in energy release found in milk, eggs, fortified cereals, rice and mushrooms.
Rickets Bone deformities in childhood caused by a deficiency of vitamin D and calcium.
Risk factor A factor linked to a disease, e.g. smoking, which can increase the risk of heart disease. Smoking is a risk factor.
Rotary moulding The process of forcing a food mixture into moulds on a rolling drum to give a required shape.
Safe intake An amount that is enough for almost everyone but not so large as to cause undesirable effects.
Saliva Fluid secreted by salivary glands in the mouth that moistens food and contains the enzyme amylase.
Saturated fat A fat which contains a high proportion of saturated fatty acids in its chemical structure. High amounts in the diet maybe increase the level of blood lipid and associated with greater risk of cardiovascular disease (see above).
Saturated fatty acid A fatty acid that has no double bonds between its carbon atoms.
Saturated market There is no more room for additional products or services of a particular type.
Scanning Placing a photograph or food product on a flat bed scanner to capture its image.
Scale-up 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.
Scurvy A disease caused by deficiency of ascorbic acid (vitamin C). Symptoms include bleeding gums, haemorrhages and opening of old wounds.
Search engine A site on the internet that allows the user to search for information based on a keyword or number of keywords.
Secondary processing The conversion of food commodities to edible food product, e.g. maize into breakfast cereals.
Secretion The process by which substances are separated in a gland from blood for excretion.
Sedentary Inactive.
Sensory attributes Words used to describe the appearance, odour, taste and texture of a food product.
Sensory evaluation The process of testing food, using the senses to assess the qualities or attributes of food products.
Shelf-life 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.
Shortening The effect caused when fat is rubbed into flour. The fat coats the flour particles, waterproofing them to prevent gluten formation, therefore creating a crumbly texture.
Slimming diet A diet which provides less energy than is used up by the individual, which results in weight loss. Sodium A mineral element that regulates body water content and nerve function.
Sol A liquid colloid which has solid particles dispersed in a liquid, e.g. uncooked custard.
Soluble fibre A type of fibre that is soluble in water, found in foods such as fruit, vegetables and pulses. This type of fibre helps slow down absorption of carbohydrate and has been shown to reduce blood cholesterol.
Spina bifida A condition in which the spinal cord fails to form properly in the fetus during pregnancy. It is an example of a Neural Tube Defect (see above).
Spirits Distilled alcoholic drinks such as gin, whisky, rum or vodka.
Spore Moulds reproduce by releasing spores into the atmosphere. If they land on food, the spores may germinate and produce new mould.
Sports drinks Drinks produced for people taking part in sports. May be hypotonic, isotonic or hypertonic.
Stabilisers Additives used to maintain an emulsion and prevent it from separating.
Staple foods Foods which form the bulk of the diet, e.g. bread, pasta, rice and potatoes.
Star diagram A graphic representation of the intensity of different sensory attributes in a food product.
Starch The main store of energy in many plants; a complex carbohydrate that provides energy for the body.
Starchy foods Foods that contain a high proportion of starch, e.g. bread, rice, potatoes and pasta.
Starvation Lack of food resulting in severe weight loss.
Sterilisation A severe heat process which destroys all micro-organisms.
Stomach Organ which acts a storage sac situated just below the diaphragm where some digestion takes place.
Stroke A sudden weakness affecting one side of the body caused by an interruption of the flow of blood to the brain. The result varies from temporary weakness, to paralysis or death.
Sucrose A sugar synthesised by plants and most widely used in food. It is a disaccharide digested by the enzyme sucrase into glucose and fructose.
Sugars Mono or disaccharides such as glucose, sucrose and lactose.
Supplements Foods or food components taken in addition to the usual diet usually for a specific health effect.
Survey A collection of information from consumers.
Sweetener Additives which are used to sweeten foods. Intense sweeteners are many times sweeter than sugar and are used in very small amounts. Bulk sweeteners have a sweetness similar to sugar and help provide bulk to food.
Syneresis The process of liquid being lost from a gel on standing or through storage.
System A sequence of events which has an input, a process and an output.
Tannins Substances present in tea and red wine. They may reduce the absorption of iron.
Target group A group of consumers who are similar in one respect, e.g. age, income or lifestyle.
Thiamin (Vitamin B1) A water soluble vitamin essential for energy release. Good sources include pork, vegetables, fruit, fortified cereals, nuts, beans and eggs.
Titration Analysis of a substance by volume using standard solutions.
Tofu A soft product made from ground soya beans.
Tolerance levels Levels within which a product or process must conform to ensure consistent quality.
Toxic Poisonous.
Trace elements Minerals which are needed in very small amounts in the body, e.g. iodine.
Triglyceride A molecule containing three fatty acids joined to glycerol.
Trypsin An enzyme that converts protein into peptides and amino acids. Tryptophan The amino acid from which the body can synthesise niacin.
Ultra Heat Treatment (UHT) The heating of food to kill or inactivate all micro-organisms without causing damage to the product.
Under nutrition Having an intake of energy or nutrients below needs over a period of time.
Underweight A body weight below the ideal for height. Underweight adults have a BMI less than 18.5 kg/m2.
Unit A way of indicating the alcohol content of a drink. 1 unit contains 8g of alcohol.
Unit operations Small specific steps within a manufacturing process.
Units of alcohol A unit contains 8g pure alcohol. It is equivalent to a 25ml pub measure of spirit, one small glass of wine (125ml) or half a pint regular beer.
Unsaturated fat Fat which contains a high proportion of unsaturated fatty acids in its chemical structure.
Unsaturated fatty acid A fatty acid that has one or more double bonds between its carbon atoms.
Urea Produced in the liver from excess amino acids. Eliminated from the body in urine.
Use by date The date given to foods that spoil quickly, such as cooked meats. The food must be eaten, cooked, frozen or thrown away by the given date.
Uterus The organ where the fetus develops during pregnancy.
Vacuum packing The process of enclosing a food product in packaging and removing all the air.
Vegan An individual who avoids all foods from animal sources.
Vegetarian An individual who avoids eating meat, fish, seafood and other animal by-products, e.g. gelatine, but may consume other animal products, e.g. milk, cheese and eggs.
Villi Finger-like protrusions from the lining of the intestine that increase the area for absorption.
Viruses A group of micro-organisms which can only multiply in a host cell. Viruses cause many diseases in humans.
Viscosity The thickness of a liquid product mixture.
Visual specification The use of images to show how a product should be manufactured.
Vitamin A A fat soluble vitamin needed for vision in dim light, mucous membranes, skin maintenance and growth. Found as carotenes in plants, eg carrots, tomatoes, apricots and mangoes, and retinol in foods from animal sources, e.g. milk, butter, cheese and eggs.
Vitamin B1 (Thiamin) See thiamin.
Vitamin B2 (Riboflavin) See riboflavin.
Vitamin B3 (Niacin) See niacin.
Vitamin B6 (Pyridoxine) A water soluble vitamin needs for releasing energy and produce haemoglobin. Found in foods such as pork, poultry, wholegrain bread and cereals.
Vitamin B12 (Cyanocobalalmin) A water soluble vitamin needed for 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 cereals.
Vitamin C See ascorbic acid.
Vitamin D (Cholecalciferol) A fat soluble vitamin which helps the body absorb calcium, thus is essential for the formation of bones and teeth. Good sources include oily fish, butter, margarine, fortified cereals and egg yolk. It is also produced by the skin by the action of sunlight.
Vitamin E (Tocopherols) A fat soluble vitamin which protects cells from oxidation. Found in vegetable oils, nuts, vegetables and cereals.
Vitamin K A fat soluble vitamin required for blood clotting. Found in dark green leafy vegetables and made in the gut by bacteria. Vitamins Various substances needed in very small amounts by the body. They must be provided by the diet, although vitamin D is mainly obtained by the action of sunlight on the skin.
Water soluble vitamins Vitamin C, thiamin, riboflavin, niacin, folate, vitamins B6 and B12.
Weaning The process of introducing foods other than milk into a baby's diet, usually starting from 6 months after birth.
Yeasts Micro-organisms which ferment sugars to produce alcohol and carbon dioxide.
Zinc A mineral element required for growth, repair and sexual maturation. Found in meat, milk, cheese, wholegrain cereals and pulses.