Cameroon GCE O-Level Food and Nutrition key terms

Any substance in food that the body uses for energy, growth, repair or regulation of body processes. The main groups are carbohydrates, proteins, fats, vitamins, minerals and water.

A nutrient needed by the body in large amounts, measured in grams. Carbohydrates, proteins and fats supply energy and building material, while water is also needed in large quantity.

A nutrient the body needs only in very small amounts, measured in milligrams or micrograms. Vitamins and minerals belong here; they do not supply energy but control and protect body processes.

A diet that supplies all the nutrients the body needs in the correct proportions, from a variety of foods, together with enough fibre and water, to maintain health and normal body weight.

The amount of energy a food releases when it is used by the body, usually stated in kilocalories or kilojoules. Carbohydrate and protein give about 4 kcal per gram, fat about 9 kcal per gram.

A unit of energy equal to 1000 calories, often written as kcal or called simply a calorie on food labels. It measures the energy supplied by food and the energy the body uses.

The energy the body uses at complete rest just to keep the heart, lungs, brain and other organs working. It depends on age, sex, body size and health, and is the largest part of daily energy needs.

Combining two or more plant foods whose limiting amino acids differ, so that together they supply all essential amino acids. Examples are rice with beans or maize with groundnut, common in Cameroonian meals.

An amino acid the body cannot make in sufficient amounts and must obtain from food. There are nine for adults; animal proteins usually contain them all, while most plant proteins are low in one or more.

An organic micronutrient needed in small amounts for normal growth, health and body processes. Vitamins are grouped as fat-soluble (A, D, E, K) and water-soluble (B group and C).

A water-soluble vitamin found in fresh fruits and vegetables such as citrus, guava, pawpaw and green leafy vegetables. It helps wound healing, iron absorption and resistance to infection, and is easily destroyed by heat and long storage.

A mineral needed to make haemoglobin, the red substance in blood that carries oxygen. Good sources include liver, meat, dark green leaves and legumes; vitamin C helps the body absorb plant iron.

A condition in which the blood cannot carry enough oxygen because red blood cells or haemoglobin are too low. It causes tiredness, pallor and poor concentration, and is often caused by lack of iron in the diet.

Difficulty seeing in dim light, an early sign of vitamin A deficiency. It is prevented by eating liver, eggs, milk, and yellow or orange fruits and vegetables and dark green leaves rich in beta-carotene.

An illness caused by eating too little of a nutrient over time, such as kwashiorkor from lack of protein or scurvy from lack of vitamin C. Prevention needs a varied diet and correct food preparation.

Simple advice designed to help people choose a healthy diet, such as eating a variety of foods, limiting salt, sugar and oil, eating fruits and vegetables daily, and drinking enough safe water.

Categories of foods with similar nutrient content, used to plan balanced meals. Common grouping in Cameroon includes energy foods, body-building foods, protective fruits and vegetables, and water.

The process of deciding in advance what dishes to prepare, in what quantity and in what combination, so that family meals are balanced, affordable, available in season and suited to the eaters.

The process of choosing and buying food wisely, comparing price, quality, quantity and season, reading labels where available, and buying only what the family can store and use without waste.

Printed information on packaged food showing ingredients, net weight, nutrient content, storage instructions and expiry date. Reading it helps a buyer compare products and judge freshness and value.

The date after which a food should no longer be eaten or sold, as marked by the manufacturer. Using food before this date protects health and reduces waste from spoiled purchases.

A plan of how much money a family will spend on food over a period, based on income and needs. It helps control spending, allow for seasonal and cheaper foods, and avoid waste.

The study of how food is produced, bought, sold and used, and how families and communities manage money and resources to obtain enough safe, nutritious food.

The wise planning and use of time, money, energy, equipment and food so that family needs are met without waste. Good management reduces cost and saves labour in the kitchen and home.

Organising kitchen tasks so that the same result is achieved with less time, energy and movement, for example by preparing ingredients together or arranging the work area in order of use.

The changes that make food unfit or unsafe to eat, caused by micro-organisms, enzymes, insects, light or air. Signs include mould, sour smell, slime, discolouration and off-flavour.

Treating food so that it stays safe and edible for longer, for example by drying, salting, smoking, fermenting, canning, freezing or pickling. Preservation slows spoilage and helps store surplus food.

A preservation method that removes water from food so that micro-organisms cannot grow. Sun drying is widely used in Cameroon for fish, meat, peppers, cassava and maize, but food must be kept clean and covered.

A preservation method in which micro-organisms change sugars and other substances in food, producing acid or alcohol that prevents spoilage and alters flavour. Examples are fermented cassava, maize porridge and palm wine.

A living thing too small to see with the naked eye, such as bacteria, moulds and yeasts. Some cause food spoilage and illness, while others are useful in fermentation and food production.

Illness caused by eating food contaminated with harmful micro-organisms, toxins or chemicals. Symptoms include vomiting, diarrhoea and stomach pain, and prevention depends on clean hands, safe water and correct cooking.

A drink made of clean water, salt and sugar given to replace fluid lost through vomiting or diarrhoea. It is given in small sips and should be prepared correctly; severe cases need medical help.

Practices that keep the kitchen and food clean and safe, such as washing hands, cleaning surfaces and utensils, covering food, separating raw and cooked foods, and keeping pests away.

Keeping food in suitable conditions to protect it from spoilage and contamination, for example in a cool dry store, in covered containers, in a refrigerator or in a sealed clay pot.

Briefly plunging food into boiling water and then into cold water. It loosens skins, sets colour, removes strong flavours and inactivates enzymes before freezing or drying, but it causes some vitamin loss.

The browning that occurs when protein foods are heated, producing brown colour and savoury flavour, as in roasted meat, toasted bread and fried fish. It needs dry heat and temperatures above about 140 degrees Celsius.

The browning of sugar when it is heated, giving a brown colour and characteristic sweet-bitter flavour. It is used in making caramel, and in browning onions and some sauces.

The technique used to cook food, such as boiling, steaming, frying, grilling, roasting or baking. The choice affects nutrient loss, flavour, texture and the amount of fat used.

All the work done on food before it is eaten, including washing, cutting, measuring, mixing, cooking and presenting it, done safely and with as little nutrient loss and waste as possible.

Arranging and garnishing prepared food attractively before serving, using colour, shape, portion size and clean plates so that the meal looks appealing and appetising to the eater.

The way food and drink are served to those eating, such as plate service, family service or buffet. Good service is clean, orderly, timely and polite, and suits the occasion and the guests.

A small decorative food item added to a dish just before serving to improve its appearance and sometimes flavour, such as sliced tomato, parsley, lemon or carved vegetables.

A plant of the pea and bean family whose seeds are eaten, such as beans, groundnuts, cowpeas and soya. Legumes are cheap sources of plant protein and are widely used in Cameroonian dishes.

A starchy root crop widely grown and eaten in Cameroon, used for foo-foo, garri, water fufu and tapioca. It must be properly processed because raw cassava contains cyanide-producing compounds.

A food that is native to or long established in a region and its culture, such as egusi, okra, njama-njama, safou, plantain and cocoyam. Using them supports local farmers and food security.

The state in which all people, at all times, have physical and economic access to enough safe and nutritious food to meet their dietary needs for an active and healthy life.

The immediate, simple care given to a person who is ill or injured before professional help is obtained, such as stopping bleeding, cooling a burn or giving oral rehydration solution.