VCE Food Studies key terms

A state in which all people, at all times, have reliable physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active, healthy life.

Limited or uncertain availability of nutritionally adequate, safe food, or limited ability to acquire it in socially acceptable ways; it ranges from mild anxiety about supply through to severe hunger.

The connected chain of activities and actors involved in producing, processing, distributing, preparing, consuming and disposing of food, including the inputs, infrastructure and policies that shape those steps.

The right of peoples and communities to define their own food and agricultural systems, prioritising local production, culture and control over decisions rather than relying on global market arrangements.

Food that is produced and harvested at the time of year when it naturally grows and ripens in a given region, rather than being grown out of season or imported from elsewhere.

The distance food travels from where it is produced to where it is finally purchased or consumed, often used as a simple indicator of the transport-related environmental impact of a food choice.

The total greenhouse gases released, expressed as carbon dioxide equivalent, by producing, processing, transporting, storing, cooking and disposing of a particular food or meal.

Edible food that is lost, discarded or allowed to spoil at any point from harvest to consumption, wasting the land, water, energy and labour used to produce it.

The organised collection of surplus edible food from growers, retailers or caterers and redistribution to people in need through charities, diverting it from landfill.

A charitable organisation or warehouse that collects donated or surplus food and distributes it to community agencies, which then provide it to people experiencing food insecurity.

An area, often low-income or remote, where residents have limited or no access to affordable, nutritious fresh food because of a shortage of suitable shops and transport.

The amount of beneficial nutrients a food provides relative to the energy it supplies; foods high in nutrients but low in kilojoules are described as nutrient dense.

The kilojoule content of a food relative to its weight or volume; foods high in fat or sugar and low in water typically have high energy density and are easy to overconsume.

Foods and drinks that are not needed for a healthy diet because they are high in saturated fat, added sugar, salt or alcohol and low in essential nutrients; they should be eaten only occasionally.

National evidence-based advice on eating for health, comprising five guidelines and associated food group recommendations that describe the amounts and types of food Australians should consume.

A visual food selection model shaped like a plate that shows the proportions of the five food groups and the place of discretionary foods in a balanced daily diet.

A set of scientifically derived intake figures for nutrients, including recommended dietary intakes and upper levels of intake, used to assess and plan the diets of population groups.

A nutrient required by the body in large amounts to supply energy and building materials, namely carbohydrate, protein, fat and, in some classifications, water and dietary fibre.

A vitamin or mineral needed by the body in very small quantities for normal growth, metabolism and health, such as iron, calcium, vitamin C and folate.

A ranking of carbohydrate-containing foods from low to high according to how quickly they raise blood glucose levels after being eaten compared with a reference food.

The parts of plant foods that resist digestion in the small intestine, promoting bowel health, slowing glucose absorption and increasing feelings of fullness.

The deliberate addition of one or more essential nutrients to a food, such as iodine to salt or folic acid to bread flour, to prevent or correct a population deficiency.

Any deliberate change made to a food before it is eaten, ranging from minimal steps such as washing and freezing through to extensive formulation of multi-ingredient manufactured products.

Industrial formulations made mostly from substances extracted or derived from foods, with little or no whole food, and containing additives and ingredients rarely used in home cooking.

Techniques such as drying, salting, canning, freezing or fermenting that slow or stop spoilage so food can be stored safely and eaten beyond its harvest period.

Deterioration of food quality caused by enzymes, microorganisms, oxygen or light, resulting in changes to appearance, texture, smell or flavour that make the food unfit to eat.

The handling, preparation and storage practices that prevent food from causing illness, including controlling temperature, hygiene, contamination and the growth of harmful microorganisms.

The temperature range, roughly 5 degrees Celsius to 60 degrees Celsius, in which bacteria in food multiply most rapidly, so perishable food should be kept outside it.

The transfer of harmful microorganisms or allergens from one food, surface or utensil to another, often through shared chopping boards, hands or unwashed equipment.

A systematic approach to identifying biological, chemical and physical hazards in food handling and putting controls in place at critical points to prevent illness.

The information printed on food packaging, including ingredient lists, nutrition information panels, allergen declarations, date marks and country of origin, which helps consumers make informed choices.

A statement on a label that a food contains a particular amount of a nutrient, such as low fat or high fibre, and must meet defined conditions to be legally used.

The sequence of stages through which food passes from farm production through processing, distribution, retail and food service to the consumer, including transport and storage at each stage.

Processing or presenting a raw agricultural product in a way that increases its market price and shelf life, such as turning milk into cheese or tomatoes into sauce.

A food system that provides food security and nutrition for current generations without compromising the economic, social and environmental bases that allow future generations to feed themselves.

The amount of a particular food served or eaten on one occasion, which influences total energy and nutrient intake and has grown in many food service settings over recent decades.

The use of human senses, such as taste, smell, sight and texture, to assess and compare the qualities of food products, often under controlled conditions with trained or consumer panels.

The staged process of designing a new or improved food product, from identifying a consumer need through concept testing, prototyping, sensory trials, packaging and launch.

A written description of the required attributes of a food product, such as ingredients, weight, texture, shelf life, packaging and cost, used to guide production and ensure consistency.

The planned system of checks and procedures used throughout production to ensure a food product consistently meets specified standards of safety, quality and legal requirements.

How appealing a food is to eat, determined by its combined appearance, aroma, flavour, texture and temperature, which strongly influences food choice and acceptance.