absolute poverty

An income level at which a person cannot afford enough food to meet minimum nutritional requirements or essential non-food things such as adequate clothing and shelter. (cov)

accompaniment

Strategy by which field workers in sustainable development build relationships with the recipients of assistance, working alongside them to learn their needs and assist them in developing the most appropriate responses for their own culture and circumstances. (cov)

biofuel

Biofuel (if cultivated, then also called agrofuel or agrifuel) can be broadly defined as solid, liquid, or gas fuel consisting of, or derived from recently dead biological material, most commonly plants. This distinguishes it from fossil fuel, which is derived from long dead biological material. Food vs fuel is the dilemma regarding the risk of diverting farmland or crops for biofuels production in detriment of the food supply on a global scale. Biofuel production has increased in recent years. Some commodities like maize, sugar cane or vegetable oil can be used either as food or to make biofuels. (wiki)

calcium

Of all the essential minerals in the human body, Calcium is the most abundant. Calcium helps the body form bones and teeth and is required for blood clotting, transmitting signals in nerve cells, and muscle contraction. Calcium helps prevent osteoporosis; of the two to three pounds of calcium contained in the human body, 99% is located in the bones and teeth. (nut)

calories

The unit of measure used to refer to the amount of energy produced when food is oxidized (burned).

A measurement of the energy your body gets from food. Your body needs calories to "fuel" all of its functions, such as breathing, blood circulation, and physical activity. When you are sick, your body may need extra calories to fight fever or other problems. (can)

carbohydrates

One of the 3 nutrients that supply calories to the body (the other 2 are fats and proteins). Carbohydrates are needed to produce energy; the energy produced by carbohydrates is 4 calories per gram. (can)

Etymology: Carbohydrates are called carbohydrates because the carbon, hydrogen and oxygen they contain are usually in the proportion to form water with the general formula Cn(H2O)n. (med)

daily calorie requirement

The average number of calories needed to sustain normal levels of activity and health according to age, sex, body weight, and climate. Approximately 2,350 calories per person, per day. (cov)

debt relief

Measures to reduce the debt owed by developing country governments to banks, governments or international finance institutions (e.g., the World Bank). (cov)

dehydration

When the body loses too much water to work well. Severe diarrhea or vomiting can cause dehydration. (can)

developed countries

Countries in which most people have a high economic standard of living. Also called “industrial countries.” These countries also have segments of their population that live in poverty. (cov)

developing countries

Countries in which most people have a low economic standard of living. Also known as “third world” countries. (cov)

diet

The foods you eat and drink, both liquids and solids. (can)

dietitian

A health care professional with extensive scientific background in food, nutrition, biochemistry, and physiology. This knowledge is applied to promoting health and preventing disease through counseling and education. (can)

digestive tract

The parts of the body that eat, digest, and excrete food. It includes the mouth, esophagus, stomach, intestines, rectum, and anus. (can)

famine

A situation of extreme scarcity of food, potentially leading to widespread starvation. (cov)

fast

A self-imposed period during which a person goes without food, perhaps only drinking water. The purpose of a fast is often to deepen a spiritual awareness or commitment. (cov)

fat

One of the 3 nutrients that supply calories to the body (the other 2 are proteins and carbohydrates). The energy produced by fat is 9 calories per gram. (can)

fluids

Liquids. (can)

food distribution

The path of food from the processors to the consumers. Poorly distributed food can lead to malnutrition, hunger and famine. Distribution requires an adequate supply of food, transportation infrastructure, and proper food handling and storage. (why)

food policy

Any decision made by a government institution which shapes the type of foods used or available as well as their cost, or which influences the opportunities for farmers and employees, or affects food choices available to consumers. Examples of food policies include: a decision by school officials whether to purchase food raised by local farmers; the eligibility standards for when low-income residents may participate in food assistance programs; food purchasing decisions of institutional buyers. (why)

food policy council

An organized group of community members, business people, farmers, advocates, and other stakeholders in the food system. The food policy council can be connected to a city or local government body or it can be an independent group that works on issues related to food, including: hunger, nutrition, food access, food stamps, and zoning. (why)

food security

Assured access, primarily by production or purchase, to enough nutritious food to sustain an active and healthy life. (cov)

food self-reliance

Achieved when a country boosts yields by efficient and long-term farming practices and is able to produce food both for its population’s consumption and for export. (cov)

food self-sufficiency

Achieved when a country and its communities and regions rely exclusively on their own food production. (cov)

food system

The interdependent parts of the system that provides food to a community. This includes the growing, harvesting, storing, transporting, processing, packaging, marketing, retailing, and consuming of the product. Some or all of these steps in the food system may be within the community but they also may be part of the global or regional system instead. (from Cornell University Discovering the Food System Glossary) (why)

hunger

The body's way of signaling that it is running short of food and needs to eat something. Hunger can lead to malnutrition (wfp) A condition in which people do not get enough food to provide the nutrients (carbohydrates, fats, proteins, vitamins, minerals, and water) for active and healthy lives. (cov)

land-use planning

Land-use planning is the systematic assessment of land potential, alternatives for land use and economic and social conditions in order to select and adopt the best land-use options. Its purpose is to select and put into practice those land uses that will best meet the needs of the people while safeguarding resources for the future. The driving force in planning is the need for change, the need for improved management or the need for a quite different pattern of land use dictated by changing circumstances. (from FAO) (why)

living wage

The wage level necessary for ensuring that a person earns enough to live at an adequate standard of living. (cov)

local food

(also regional food) is a principle of sustainability relying on consumption of food products that are locally grown. It is part of the concept of local purchasing; a preference to buy locally produced goods and services. (why)

locally grown food

Food grown within a certain distance from the point of its consumption. There is no standard definition for "local" when it comes to food—a particular definition of "local" might be based upon county, state, region, watershed, or another boundary. (why)

malnutrition/ undernutrition

Defined as a state in which the physical function of an individual is impaired to the point where he or she can no longer maintain natural bodily capacities such as growth, pregnancy, lactation, learning abilities, physical work and resisting and recovering from disease. The term covers a range of problems from being dangerously thin (see Underweight) or too short (see Stunting) for one's age to being deficient in vitamins and minerals or being too fat (obese). Malnutrition is measured not by how much food is eaten but by physical measurements of the body - weight or height - and age (see Stunting, Wasting, Underweight) (wfp)

A condition resulting from inadequate consumption (undernutrition) or excessive consumption (overnutrition) of a nutrient to the extent that physical or mental health could be impaired. (cov)

microcredit

Small, short-term loans to low-income people, too poor to borrow from commercial banks, to help them start their own businesses, generate income and raise their standard of living. Often referred to as microenterprise loans or microloans. Microcredit is one of the foundational features of the work of developed countries in sustainable development (see below). (cov)

minerals

Nutrients needed in small amounts by the body to help it function properly and stay strong. Iron, calcium, potassium, and sodium are examples of minerals. (can)

Minerals play an important role in the health of your body in terms of healthy bones, teeth, hair, nails, nerve and muscle activity and regulation of body fluids.

nutrients

Chemical compounds (water, protein, fats, carbohydrates, vitamins, and minerals) that make up foods. (can)

nutrition

A 3-part process that gives the body the nutrients it needs. First, you eat or drink food. Second, the body breaks the food down into nutrients. Third, the nutrients travel through the bloodstream to different parts of the body where they are used as "fuel" and for many other purposes. To give your body proper nutrition, you have to eat and drink enough of the foods that contain key nutrients. (can)

1) The science or practice of taking in and utilizing foods. 2) A nourishing substance, such as nutritional solutions delivered to hospitalized patients via an IV or IG tube. (med)

nutritionist

A health specialist who devotes professional activity to food and nutritional science, preventive nutrition, diseases related to nutrient deficiencies, and the use of nutrient manipulation to enhance the clinical response to human diseases. (wiki)

poverty line

An official measure of poverty defined by national governments. In the United States, the poverty line is calculated to be 3 times the USDA’s “Thrifty Food Plan” – which provides a less-than-adequate diet. In 2003, the poverty line was $18,400 for a family of four. (cov)

processing

The steps taken to transform raw ingredients into food that is suited for consumption. Some techniques include peeling and husking, pasteurization, slicing, mincing, liquefaction, cooking, mixing, seasoning, butchering, pickling, fermentation, culture, carbonation, condensation, and extraction. (why)

producers

The individuals, farms, and organizations that raise animals and grow plants for food. (why)

protein

Plays an important role in maintaining the body's functions and is the main component of muscle tissue. A gram of protein provides 4 calories of energy. Good sources of protein include foods from animal sources and legumes, such as chickpeas (garbanzo). (fit)

proteins

One of the 3 nutrients that supply calories to the body (the other 2 are fats and carbohydrates). The protein we eat becomes a part of our muscle, bones, skin, and blood. The energy produced by proteins is 4 calories per gram. (can)

public health nutritionist

Public health nutritionists are professionals who view the community as their client. They specialize in diagnosing the nutritional problems of communities and in finding solutions to those problems. Some classic examples of public health nutrition interventions include the fortification of salt with iodine to prevent Goitre or the enrichment of grain products with B vitamins to prevent deficiency diseases. (wiki)

1) In a hospital or nursing home, a person who plans and/or formulates special meals for patients. It can also simply be a euphemism for a cook who works in a medical facility but who does not have extensive training in special nutritional needs. 2) In clinical practice, a specialist in nutrition. Nutritionists can help patients with special needs, allergies, health problems, or a desire for increased energy or weight change devise healthy diets. Some nutritionists in private practice are well- trained, hold a degree and are licensed. Depending on state law, however, a person using the title may not be trained or licensed at all. (med)

regional food

(see local food)

sodium

A mineral your body needs to keep body fluids in balance. Sodium is found in table salt. Too much sodium can cause you to retain water. (can)

stakeholder

An individual or a group that has a vested interest in a given project, activity, or issue. (why)

stakeholders

A person who holds money or other property. This includes vendors, employees, customers, and even members of a community where offices or a factory may affect the local economy or environment. (why)

starvation

Suffering or death from extreme or prolonged lack of food.  (cov)

stunting

Reflects shortness-for-age; an indicator of chronic malnutrition and calculated by comparing the height-for-age of a child with a reference population of well nourished and healthy children. Almost one third of all children are stunted (wfp)

subsidy

In economics, a subsidy (also known as a subvention) is a form of financial assistance paid to a business or economic sector. A subsidy can be used to support businesses that might otherwise fail, or to encourage activities that would otherwise not take place. Subsidies can be regarded as a form of protectionism or trade barrier by making domestic goods and services artificially competitive against imports. Subsidies may distort markets, and can impose large economic costs. (wiki)

sustainable agriculture

Integrates three main goals: environmental stewardship, farm profitability, and prosperous farming communities. In general, sustainable agriculture addresses the ecological, economic and social aspects of agriculture. To be sustainable, agriculture can operate only when the environment, its caretakers and surrounding communities are healthy. (why)

sustainable development

The reduction of hunger and poverty in economically and environmentally sound ways. Characteristics of sustainable development programs are: meeting basic human needs, expanding income opportunities, preserving the environment, and promoting open forms of government. (cov)

undernourishment

Describes the status of people whose food intake does not include enough calories (energy) to meet minimum physiological needs. The term is a measure of a country's ability to gain access to food and is normally derived from Food Balance Sheets prepared by the UN Food and Agriculture Organization (FAO) (wfp)

Undernutrition

A condition resulting from inadequate consumption of calories, protein and nutrients to meet the basic physical requirements for an active and healthy life. (cov)

underweight

Measured by comparing the weight-for-age of a child with a reference population of well nourished and healthy children. The World Health Organization estimates that the deaths of 3.7 million children aged less than five are associated with maternal or child underweight.

vitamins

Key nutrients, such as vitamins A, C, and E, that the body needs in small amounts to grow and stay strong. Most can be found naturally in foods. There are also supplements in pill and liquid form. (can)

The word "vitamin" was coined in 1911 by the Warsaw-born biochemist Casimir Funk (1884-1967). At the Lister Institute in London, Funk isolated a substance that prevented nerve inflammation (neuritis) in chickens raised on a diet deficient in that substance. He named the substance "vitamine" because he believed it was necessary to life and it was a chemical amine. The "e" at the end was later removed when it was recognized that vitamins need not be amines. (med)

wasting

Reflects a recent and severe process that has led to substantial weight loss, usually associated with starvation and/or disease (wfp)

whole grain

Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (for example, cracked, crushed, rolled, extruded, lightly pearled and/or cooked), the food product should give you about the same rich balance of nutrients that are found in the original grain seed. Whole grain types include wheat, oats, corn, and rye along with lesser-known grains like barley, spelt, groats, wheat berries, millet, and flaxseed. Whole grains are found in cereals, breads, flours, and crackers and some whole grains can be used as side dishes or part of an entree. Find whole grains by checking the package label for the words "whole" or "whole-grain." Phrases like "stoned wheat," "cracked wheat," and "wheat flour" don't guarantee the presence of whole grain. (can)

(can)

http://www.cancer.org/docroot/MBC/content/MBC_6_2X_Nutrtion_Glossary.asp

(cov)

http://www.covchurch.org/cwr/opportunities-to-learn/hunger-glossary—websites

(fit)

http://www.fitwatch.com/glossary/nutrition.html

(med)

http://www.medterms.com/script/main/art.asp?articlekey=15381

(nut)

http://www.nutritiondata.com/help/glossary

(wfp)

http://www.wfp.org/aboutwfp/introduction/hunger_what.asp?section=1&sub_section=1

(why)

http://www.worldhungeryear.org/fslc/faqs2/ria_808.asp?section=18&click=9

(wiki)

http://en.wikipedia.org/