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FOOD ENVIRONMENTS
VOCABULARY DEFINITIONS
In this curriculum, food refers to both food and beverages.
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.
Brand loyalty
The extent to which consumers continue buying products of a particular brand.
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.
Competitive foods
Foods sold outside of federal school meal programs. Competitive foods include products offered by
fast-food chains, soft-drink manufacturers and other corporate vendors. They are typically sold in
vending machines, snack bars and cafeterias.1 See National School Lunch Program.
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 nutrientpoor.
Economies of scale
The gain in efficiency that comes with doing something on a larger scale, such as mass production
or buying in bulk.
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.
TEACHING THE FOOD SYSTEM | A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE
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FOOD SAFETY | VOCABULARY DEFINITIONS
Equity
Justice, fairness or freedom from bias.
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.
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 desert
Food deserts are areas with limited access to affordable and nutritious food, particularly among low
income communities.3 We define food deserts using four criteria: distance from a supermarket,
median household income, vehicle ownership and the availability of healthy food in stores.4
Food environments
n 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.5,6
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.
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.7
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 calorie8–12 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.13 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.
TEACHING THE FOOD SYSTEM | A PROJECT OF THE JOHNS HOPKINS CENTER FOR A LIVABLE FUTURE
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FOOD SAFETY | VOCABULARY DEFINITIONS
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).
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 Agriculture (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.
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.
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FOOD SAFETY | VOCABULARY DEFINITIONS
References
1. Office USGA. School meal programs: competitive foods are widely available and generate substantial revenues
for schools. Washington, DC: U.S. Government Accounting Office; 2005.
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. Ver Ploeg M, Breneman V, Farrigan T, et al. Access to Affordable and Nutritious Food: Measuring and
Understanding Food Deserts and Their Consequences: Report to Congress. USDA Economic Research Service;
2009.
4. Johns Hopkins Center for a Livable Future. The Maryland Food System Mapping Resource.
2012:Documentation. Available at: http://www.jhsph.edu/clf/programs/food_mapping/documentation/.
Accessed February 2012.
5. 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.
6. Larson N, Story M. A review of environmental influences on food choices. Annals of behavioral medicine.
2009;38 Suppl 1(0):S56-73.
7. United States Department of Agriculture. National School Lunch Program. 2012. Available at:
http://www.fns.usda.gov/cnd/lunch/. Accessed February 2012.
8. Schmidhuber J, Tubiello FN. Global food security under climate change. Proceedings of the National
Academy of Sciences. 2007;104(50).
9. 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.
10. Intergovernmental Panel on Climate Change. Climate Change 2007: Synthesis Report. Valencia, Spain; 2007.
11. 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.
12. Patz J. Public health risk assessment linked to climatic and ecological change. Human and Ecological Risk
Assessment. 2001;7(5):1317-1327.
13. Frumkin H, Hess J, Vindigni S. Peak petroleum and public health. JAMA. 2007;298(14).
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