TASC Food and Nutrition Level 3 key terms

A nutrient the body needs in large amounts to supply energy or build tissue: carbohydrate, protein and fat. Each contributes calories and has distinct roles in growth, repair and daily function.

A vitamin or mineral needed in small quantities for normal body processes such as immunity, bone building and nerve function. Deficiencies can cause specific health problems even though no energy is supplied.

The amount of energy a food provides per gram or per portion. Foods high in water and fibre are usually low in energy density, while high-fat or high-sugar foods are typically energy dense.

A ranking of carbohydrate foods by how quickly they raise blood glucose compared with a reference food. Low-ranking foods release glucose slowly; high-ranking foods cause a faster rise.

The parts of plant foods that resist digestion in the small intestine. Fibre aids bowel health, helps control blood glucose and cholesterol, and increases feelings of fullness.

An amino acid the body cannot make in sufficient amounts and must obtain from food. Animal proteins and combinations of plant proteins supply all of them for tissue repair and growth.

A pairing of plant foods whose amino acid patterns together supply all essential amino acids, such as grains with pulses. Combining them is useful for people relying on plant-based diets.

A type of fat in which fatty acid chains carry no double bonds, making them solid at room temperature. High intakes are linked with raised LDL cholesterol and heart disease risk.

A fat containing one or more double bonds in its fatty acid chains, found mainly in oils, nuts, seeds and oily fish. These fats are usually liquid at room temperature and are generally heart-friendly.

Adding vitamins or minerals to a food during processing to improve its nutritional value, such as iron added to flour or vitamin D to margarine. It is a public health tool to reduce deficiency.

The information printed on food packaging, including ingredients, allergens, nutrition data and storage advice. Labels help consumers compare products and make informed choices within dietary guidelines.

A substance in food that triggers an immune reaction in sensitive people, ranging from mild irritation to life-threatening anaphylaxis. Common examples include peanuts, shellfish, milk, eggs and gluten.

Any biological, chemical or physical agent in food that could cause harm, such as bacteria, cleaning chemicals or glass fragments. Identifying hazards is the first step in controlling them.

A systematic food-safety system that identifies hazards, sets critical control points and monitors limits to prevent contamination. It underpins commercial food-safety management and is often abbreviated HACCP.

Transfer of harmful microorganisms or allergens from one food, surface or utensil to another. It is prevented by colour-coded boards, handwashing, and storing raw meat below ready-to-eat foods.

The amount of a nutrient needed by an individual or group to maintain health and prevent deficiency. Requirements vary with age, sex, activity level, pregnancy and illness.

A set of science-based intake figures used to assess and plan diets, including estimates of average requirement and recommended intakes. They guide menu planning and nutrition advice for groups.

A diet providing energy and all nutrients in the proportions needed for health, with adequate fibre, water and variety from each food group. It limits salt, free sugars and saturated fat.

A focused, answerable question that guides an inquiry, such as how a recipe change affects nutrient content. It should be specific enough to determine what data to collect and how to analyse them.

A testable prediction about the relationship between variables, stated before data collection. Testing it through experiment shows whether the prediction is supported or rejected.

The factor deliberately changed or controlled in an experiment to observe its effect, such as the amount of sugar in a cake. Other conditions are held constant to keep the test fair.

The factor measured in an experiment to see how it responds to the change being made, such as cake height or sweetness. It provides the data used to judge whether a hypothesis is supported.

Original data collected first-hand for a specific purpose, such as a taste panel, questionnaire or laboratory test. It is tailored to the question but can be time-consuming and limited in scale.

Using existing information such as reports, textbooks, government dietary guidelines or published studies. It is quick and broad but may be out of date or not specific to the researcher's context.

A structured method of testing food using human senses such as taste, smell, texture and appearance. Panels use rating scales or ranking to compare products objectively under controlled conditions.

A group of people who assess food samples using agreed criteria and scoring methods. Trained or consumer panels provide feedback on flavour, texture and acceptability for product development.

The extent to which a test or measurement gives consistent results when repeated. Reliable data are more trustworthy and can be improved by repeating trials and standardising procedures.

The extent to which a test or study measures what it claims to measure. A valid investigation controls variables and uses appropriate methods so conclusions are genuinely supported by the data.

The amount of a food served or eaten at one time. Choosing appropriate portions helps control energy intake and supports a balanced diet.

Preparing and organising ingredients and equipment before cooking begins. Good mise en place improves efficiency, reduces errors and supports safe, hygienic kitchen practice.

A documented recipe with fixed quantities, methods and yields so a dish can be reproduced consistently. It supports costing, portion control and quality assurance in food service.

Calculating the cost of ingredients and other inputs for a dish or menu to set prices and control budgets. Accurate costing supports profitability and informed purchasing decisions.

A step in food production where a specific control measure can prevent, eliminate or reduce a safety hazard to an acceptable level, such as thorough cooking or refrigeration.

The temperature range, roughly 5 to 63 degrees Celsius, in which bacteria multiply most rapidly. Keeping food outside this range during storage and service reduces food-poisoning risk.

Official advice on healthy eating patterns, such as eating plenty of fruit and vegetables and limiting salt and sugar. Guidelines translate nutrition science into practical messages for the public.

A statement on packaging that a food has a particular nutritional property, such as low fat or high fibre. Claims are regulated and must meet defined conditions to avoid misleading consumers.

Weighing the advantages of a food choice or production method against its costs, including money, time, health and environmental impact. It supports justified decisions in menu and product planning.

Edible or inedible food that is discarded along the supply chain or in the home. Reducing waste saves money and resources and lessens environmental impact through better planning and storage.

The times of year when particular foods are naturally at their best and most abundant. Choosing seasonal foods can improve quality and value and reduce the environmental cost of long-distance transport.

The origin and production history of a food, including where and how it was farmed, processed and transported. Consumers use provenance information to judge quality, ethics and sustainability.