QCAA Food & Nutrition key terms

A nutrient needed by the body in large amounts to supply energy or build tissue, namely carbohydrate, protein, fat and water. Each contributes differently to energy yield, satiety and body structure.

A vitamin or mineral required in small quantities for normal body functioning. Micronutrients supply no energy but support processes such as enzyme activity, blood clotting, bone formation and immunity.

A ranking of carbohydrate-containing foods by how quickly they raise blood glucose compared with a reference food. Low-GI foods release glucose slowly, which can assist appetite and blood sugar management.

A measure combining a food's glycaemic index with the amount of carbohydrate actually eaten in a serve. It gives a more realistic picture of blood glucose impact than index alone.

Indigestible plant carbohydrate that passes to the large intestine, where it supports bowel function and feeds gut bacteria. Soluble forms can slow glucose absorption and lower blood cholesterol.

One of nine amino acids the body cannot make in adequate amounts, so they must come from food. All must be present together for efficient protein synthesis.

Two or more plant foods eaten together whose amino acid patterns compensate for each other, forming a complete protein. Examples include legumes with grains or nuts.

A protein source containing all essential amino acids in proportions that support growth and maintenance. Animal foods generally qualify; soy is a notable plant example.

The proportion of a nutrient in food that is absorbed and usable by the body. It varies with food form, processing and what else is eaten at the same meal.

A naturally occurring plant compound that reduces absorption of a nutrient, such as phytates binding minerals or tannins binding iron. Cooking and processing can reduce their effect.

The kilojoules provided per gram or per serve of a food. Foods high in water and fibre are usually low in energy density and can promote fullness for fewer kilojoules.

The feeling of fullness that follows eating and suppresses further intake for a period. Protein, fibre, food volume and eating pace all influence how strongly a meal satisfies.

The energy the body uses at rest to maintain breathing, circulation, temperature and cell activity. It forms the largest share of most people's daily energy expenditure.

The relationship between energy consumed from food and drink and energy expended through metabolism and activity. Sustained surplus favours weight gain; sustained deficit favours loss.

The energy spent digesting, absorbing and metabolising nutrients, roughly a tenth of intake. Protein requires more processing energy than fat or carbohydrate.

Foods and drinks not needed to meet nutrient requirements, typically high in added sugar, saturated fat, salt or alcohol. Australian guidelines advise eating them only occasionally and in small amounts.

A method of scoring foods by their nutrient content to classify them as more or less healthy. Systems may reward fibre, protein and micronutrients while penalising sugar, salt and saturated fat.

An Australian front-of-pack labelling system scoring foods from half a star to five stars for overall nutritional profile. It allows quick comparison of similar packaged products.

Mandatory and voluntary information printed on packaging, including ingredients, nutrition information panel, allergens, country of origin and storage advice. Labels support informed consumer choice and safety.

A substance, usually a protein, that triggers an immune response in sensitive people. Major food allergens must be declared on labels because reactions can be severe or life-threatening.

A non-immune reaction to a food component such as lactose or histamine, causing digestive or other symptoms. Unlike allergy, it does not involve an immune response and severity is dose-related.

The community of bacteria and other microorganisms living in the gut. Its composition is shaped by diet and influences digestion, immune function and risk of some chronic diseases.

A food processing method in which microorganisms convert sugars and other compounds, producing acids, gases or alcohol. It preserves food, develops flavour and texture, and can create probiotics.

Live microorganisms that, when eaten in adequate amounts, provide a health benefit, commonly by supporting gut bacteria. They are found in fermented foods and supplements.

Reliable physical, social and economic access to sufficient, safe and nutritious food that meets dietary needs and food preferences for an active life. It has availability, access, use and stability dimensions.

Limited or uncertain access to adequate, safe and culturally appropriate food because of money, transport, distance or other barriers. It ranges from worry about running out to skipped meals.

The right of people and communities to define their own food and agriculture systems, including how food is produced, distributed and consumed. It emphasises culture, equity and local control.

An area where affordable, nutritious food is hard to buy because of distance to shops or limited transport. Residents may rely on convenience stores with narrow, costly ranges.

The distance food travels from production to consumption, used as one indicator of environmental impact. It is incomplete because transport is only part of a food's total footprint.

The connected activities and actors involved in producing, processing, distributing, retailing, consuming and disposing of food. Each stage affects nutrition, cost, equity and environmental impact.

The sequence of steps a food passes through from farm to consumer, including growing, harvesting, processing, packaging, transport, storage and retail. Losses and costs can occur at any link.

Edible food that is discarded or lost along the supply chain or in households. Reducing it saves money, resources and greenhouse gas emissions from production and disposal.

Meeting present food needs without compromising resources, ecosystems and future generations. In food terms it covers environmental impact, economic viability and social fairness.

Produce grown and harvested at its natural time of year in the region where it is sold. Buying seasonally often reduces storage, transport and production inputs.

The physical, economic and social surroundings that shape what food people can easily buy and choose, including shops, prices, marketing and school or workplace settings.

The knowledge, skills and confidence needed to plan, select, prepare and store food safely and affordably. It includes reading labels, budgeting, cooking and judging nutrition claims.

Practical abilities used to turn ingredients into safe, appealing meals, such as knife work, measuring, cooking methods and storage. They underpin food solution development and evaluation.

A written, tested set of ingredients, quantities, method and yield used to reproduce a dish consistently. It supports costing, portion control and quality evaluation.

Preparing and organising all ingredients, tools and workspace before cooking begins. It improves efficiency, accuracy and safety during food preparation.

The transfer of harmful microorganisms or allergens from one food, surface or utensil to another. Separate boards, handwashing and correct storage prevent it.

A food safety system that identifies where hazards could occur in a process and sets controls and monitoring at critical points. It is used in commercial food production and catering.

Methods that slow spoilage and microbial growth to extend shelf life, such as drying, canning, freezing, pickling and curing. Each method changes nutrients, texture or flavour to some degree.

Any deliberate change made to food before eating, from milling and freezing to formulating packaged products. Processing can improve safety and shelf life but may reduce nutrients or add salt, sugar and fat.

An industrially formulated product made mostly from refined ingredients and additives, often with little whole food. Examples include soft drinks, packaged snacks and reconstituted meat products.

Adding one or more essential nutrients to a food to prevent or correct a deficiency, such as iodine in salt or folic acid in bread flour. It is a population-level public health measure.

How people decide what to buy, eat and discard, shaped by price, habit, taste, culture, health beliefs, marketing and convenience. Understanding it helps explain why advice is or is not followed.

Acting as a responsible participant in the food system by considering the social, ethical and environmental effects of food choices, not only personal preference or price.

Assessing food using the senses of sight, smell, taste, touch and hearing under controlled conditions. It is used to compare products and gather feedback on developed recipes.

A designed answer to an identified food-related need or problem, such as a meal, product or service. It is developed against criteria and evaluated with evidence from testing.

A short statement defining the problem to solve, the target consumer, and the constraints and criteria for success. It guides the development and evaluation of a food solution.

Testing and judging a food solution while it is still being developed, so weaknesses can be identified and improved before the final version.

Judging a finished food solution against its design criteria to decide how well it meets the brief. It draws on sensory, cost, nutrition and consumer evidence.