DIET AND INFLUENCES ON CHOICE VOCABULARY DEFINITIONS 8 In this curriculum, food refers to both food and beverages.

Added fats Fats added to a food product during processing or preparation. Baked goods and fried , for example, are often high in added fats. In contrast, avocados, coconuts and whole milk are examples of foods that contain naturally-occurring fats. Added sugars Sugars added to a food product during processing or preparation. Sodas, energy drinks, cereal bars and breakfast cereals, for example, are often high in added sugars. In contrast, apples, berries and other fruits contain naturally-occurring sugars. Calorie A measure of energy. Dietary calories refer to the amount of energy available in food or the amount of energy the body uses. People expend calories during breathing, pumping blood, digesting food, exercise and other activities; excess calories are generally stored as fat. On labels, dietary calories are technically listed in units of 1,000 calories, or kilocalories (kcal). Convenience food Food that has been processed to require little or no preparation on the part of consumers. Examples include canned foods, frozen pizzas and instant noodles.1 Diabetes A metabolic disease characterized by abnormally high levels of glucose in the blood. The most common form of diabetes is called type 2 diabetes. Obesity, lack of exercise and having a family history of diabetes are common risk factors for type 2 diabetes. Dietary nutrient Materials obtained through food that are used by the body for energy, growth and maintenance (in this curriculum, dietary nutrients refer to those consumed by humans). These include water, carbohydrates, proteins, fats, vitamins, minerals and fiber.2 See nutrient-dense and nutrient- poor. Farm Bill A federal law that influences, to a large degree, what and how food is grown in the United States. The Farm Bill also sets the laws and funding amounts for domestic food and nutrition assistance programs, such as the Supplemental Nutrition Assistance and Women, Infants and Children Programs, as well as international food aid programs. The Farm Bill falls under the responsibilities of the USDA. Farm subsidies Money provided by the government to support farmers and agricultural industries.

TEACHING THE FOOD SYSTEM | A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE 1 DIET AND INFLUENCES ON FOOD CHOICE | VOCABULARY DEFINITIONS Fiber Parts of fruits, vegetables and grains that humans cannot digest. Fiber is very important in aiding digestion and reducing the risk of chronic disease. Food environments In this curriculum, we use this term to refer to homes, schools, stores, restaurants, community gardens, soup kitchens, food banks and other physical settings where the cost and availability of food influence what people eat. Some researchers use this term more broadly to also include social influences, food marketing and other influences on food choice.3,4 Food processing The practices used by food industries to transform raw plant and animal materials, such as grains, produce, meat and dairy, into products for consumers.5 Examples include freezing vegetables, milling wheat into flour and frying potato chips. Slaughtering animals is sometimes considered a form of food processing. Food system In this curriculum, the term food system refers to the people, activities, resources and outcomes involved in getting food from “field to plate,” in addition to preparing, eating and digesting food.6 Major activities in the food system include production, processing, distribution, retail and consumption (these first four activities constitute the supply chain). Outcomes in the food system include the effects of these activities on public health, equity and the environment. Heart disease A disorder that affects the heart's ability to function normally. There are many forms of heart disease. Nutrient-dense Containing a large amount of certain key dietary nutrients—typically protein, fiber and a range of essential vitamins and minerals—relative to the amount of calories. Vegetables are generally considered the most nutrient-dense foods because they offer the most key vitamins and minerals per calorie7–11 See nutrient-poor. Nutrient-poor Containing a large amount of calories relative to the amount of protein, vitamins and certain other key dietary nutrients. Foods generally considered nutrient-poor include cakes, cookies, candy, soft drinks, chips, ice cream and other products made with large amounts of sugars, fats, oils or refined grains.12 See nutrient-dense. Obesity Weighing more than what is generally considered healthy for a given height. Obese persons have a higher weight-to-height ratio than those that are overweight. Their body fat levels are also generally higher, putting them at greater risk for various diseases, such as type 2 diabetes and certain cancers. Overweight Weighing more than what is generally considered healthy for a given height. Overweight is generally associated with having a higher body fat percentage, though some people may classify as overweight even though they do not have excess body fat. Public health The science and practice of protecting and promoting the health of communities (as opposed to focusing on individual patients).

TEACHING THE FOOD SYSTEM | A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE 2 DIET AND INFLUENCES ON FOOD CHOICE | VOCABULARY DEFINITIONS Refined grains Grains that have been processed to remove the bran and germ, which contain important dietary nutrients like B vitamins, iron and fiber.13 Examples include wheat flour, enriched bread and white rice. Supplemental Nutrition Assistance Program (SNAP) A federally funded program that provides financial assistance for food purchasing to U.S. households below a certain income level. SNAP was formerly called the Food Stamp Program. U.S. Department of (USDA) The department responsible for developing and executing federal policies on food and agriculture. The work of the USDA includes promoting economic growth in the agriculture industry, enhancing food safety and providing food and nutrition assistance. Whole grains Unrefined grains that still contain the bran and germ.14,15 Examples include whole-wheat flour, oatmeal and brown rice. Women, Infants and Children Program (WIC) A federally funded program that provides supplemental food, health care referrals and nutrition counseling for pregnant women, new mothers, infants and children under age five.

TEACHING THE FOOD SYSTEM | A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE 3 DIET AND INFLUENCES ON FOOD CHOICE | VOCABULARY DEFINITIONS References 1. U.S. Census Bureau. State & County QuickFacts. 2010. Available at: http://quickfacts.census.gov/qfd/index.html. 2. Peters CJ, Bills NL, Lembo AJ, Wilkins JL, Fick GW. Mapping potential foodsheds in New York State: a spatial model for evaluating the capacity to localize food production. Renewable Agriculture and Food Systems. 2008;24(1):72-84. 3. Story M, Kaphingst KM, Robinson-O´Brien R, Glanz K. Creating healthy food and eating environments: policy and environmental approaches. Annual Review of Public Health. 2008;29:253-272. 4. Larson N, Story M. A review of environmental influences on food choices. Annals of behavioral medicine. 2009;38 Suppl 1(0):S56-73. 5. Kliebenstein JB, Lawrence JD. Contracting and vertical coordination in the United States pork industry. American Journal of Agricultural Economics. 2011;77(5):1213-1218. 6. Ericksen P. Conceptualizing food systems for global environmental change research. Global Environmental Change. 2008;18(1):234-245. 7. Schmidhuber J, Tubiello FN. Global under climate change. Proceedings of the National Academy of Sciences. 2007;104(50). 8. Nelson GC, Rosegrant MW, Koo J, Robertson R. Climate Change: Impact on Agriculture and Costs of Adaptation. Washington, D.C.: International Food Policy Research Institute; 2009. 9. Intergovernmental Panel on Climate Change. Climate Change 2007: Synthesis Report. Valencia, Spain; 2007. 10. Patz JA, Gibbs HK, Foley JA, Rogers JV, Smith KR. Climate change and global health: quantifying a growing ethical crisis. EcoHealth. 2007;4(4):397-405. 11. Patz J. Public health risk assessment linked to climatic and ecological change. Human and Ecological Risk Assessment. 2001;7(5):1317-1327. 12. Frumkin H, Hess J, Vindigni S. Peak petroleum and public health. JAMA. 2007;298(14). 13. Weber CL, Matthews HS. Food-miles and the relative climate impacts of food choices in the United States. Environmental Science and Technology. 2008;42(10):3508-13. 14. Saunders C, Barber A. Comparative Energy and Greenhouse Gas Emissions of New Zealand`s and the UK`s Dairy Industry. Christchurch, New Zealand; 2007. 15. Saunders C, Barber A, Taylor G. Food Miles – Comparative Energy/Emissions Performance of New Zealand`s Agriculture Industry. Christchurch, New Zealand; 2006.

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