HUNGER AND FOOD SECURITY VOCABULARY DEFINITIONS

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1 11 HUNGER AND FOOD SECURITY VOCABULARY DEFINITIONS 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 foods, 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. Agriculture The production of food and goods through farming. Agricultural surplus Agricultural goods that exceed the needs of the society for which they were produced. 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 nutrition labels, dietary calories are technically listed in units of 1,000 calories, or kilocalories (kcal). Community supported agriculture (CSA) A sales model in which consumers buy directly from regional farmers. Consumers pay up front for a share in the season s harvest; this helps cover production costs and ensures a steady market, helping smaller farmers remain in business. In some CSA arrangements, consumers also help with work on the farm, such as growing or harvesting produce. Culturally appropriate food Food that is compatible with the traditions, values, beliefs, taste preferences and ingredients associated with a particular culture or religion. 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. TEACHING THE FOOD SYSTEM A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE 1

2 Dietary nutrients 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. 1 See nutrient-dense and nutrientpoor. Emergency food Food offered through food banks, food pantries, soup kitchens or other sources for people seeking food who would otherwise not get enough to eat or not eat well. Equity Justice, fairness or freedom from bias. 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. Federal poverty level The minimum amount of income, as determined by the U.S. Government, that a family needs for food, clothing, transportation, shelter and other necessities. The federal poverty level is used to determine eligibility for food and nutrition assistance programs, including the Supplemental Nutrition Assistance Program. Food policy councils Organizations that study a region s food system, then make recommendations on how to improve it. Food policy councils bring together farmers, distributors, retailers, community residents, researchers, non-profits, policymakers and other representatives in the food system. They are often driven by the goal of making food systems more sustainable and equitable. Food security Consistent and dependable access to adequate, safe and nutritious food for an active and healthy life. 1 For a region to be food secure, it must have an adequate, stable supply of food even during drought and other difficult conditions; and its people must be able to locate and afford food, even in the presence of an abundant supply. 10 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. 2 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. Hunger The discomfort, weakness, illness or pain caused by a lack of food. 3 TEACHING THE FOOD SYSTEM A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE 2

3 Local food Food that was produced within roughly 100 to 250 miles of where the consumer lives, or food that is sold directly from a farmer to a consumer or nearby retailer. 4 The term is not strictly defined. National School Lunch Program A federally assisted meal program operating in public schools, nonprofit private schools and certain child care institutions. It provides low-cost or free lunches to children each school day. 5 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 calorie 6 10 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. 11 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. Refined grains Grains that have been processed to remove the bran and germ, which contain important dietary nutrients like B vitamins, iron and fiber. 12 Examples include wheat flour, enriched bread and white rice. Regional food Food that was produced within the same region as where the consumer lives. A region can be defined by geographic, cultural or political boundaries for example, the Chesapeake Bay Watershed, New England and the Northeast 12 rather than size. Regional food systems include, but are not limited to, local food systems. 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. TEACHING THE FOOD SYSTEM A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE 3

4 Sustainable Able to be maintained in the long term. It has been argued that for agriculture to be sustainable, it must be ecologically sound 13 (practiced in ways that minimize harms to the environment), economically viable (allowing farmers to make an adequate living and produce sufficient food supplies) and socially just. 14 Sustainability has been described more broadly as meeting the needs of the present generation without compromising the ability of future generations to meet their needs. 15 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 4

5 References 1. 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): Ericksen P. Conceptualizing food systems for global environmental change research. Global Environmental Change. 2008;18(1): USDA Economic Research Service. Food Security in the United States: Definitions of Hunger and Food Security Available at: 4. Ollinger M, Nguyen SV, Blayney D, Chambers B, Nelson K. Structural Change in the Meat, Poultry, Dairy and Grain Processing Industries. USDA ERS; United States Department of Agriculture. National School Lunch Program Available at: 6. Schmidhuber J, Tubiello FN. Global food security under climate change. Proceedings of the National Academy of Sciences. 2007;104(50). 7. 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; Intergovernmental Panel on Climate Change. Climate Change 2007: Synthesis Report. Valencia, Spain; Patz JA, Gibbs HK, Foley JA, Rogers JV, Smith KR. Climate change and global health: quantifying a growing ethical crisis. EcoHealth. 2007;4(4): Patz J. Public health risk assessment linked to climatic and ecological change. Human and Ecological Risk Assessment. 2001;7(5): Frumkin H, Hess J, Vindigni S. Peak petroleum and public health. JAMA. 2007;298(14). 12. 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): Born B, Purcell M. Avoiding the local trap: scale and food systems in planning research. Journal of Planning Education and Research. 2006;26(2): Tropp D, Ragland E, Barham J. Supply Chain Basics: The Dynamics of Change in the U.S. Food Marketing Environment. USDA Agricultural Marketing Service; Food Marketing Institute. U.S. Grocery Shopper Trends. Arlington, VA; TEACHING THE FOOD SYSTEM A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE 5