Food and Nutrition Dictionary

 5 A Day - The dietary recommendation to consume five servings of fruits and vegetables every day. The tagline, 5 A Day, is a promotional message, created by the Produce for Better Health Foundation and used in its U.S. campaigns to increase fruit and vegetable consumption. America's program serves as a model for other nations, many of which have created their own campaigns.

Antioxidant - Simply put, antioxidants fight against toxic compounds, such as free radicals, in the body that can injure cells. Free Radicals may damage unsaturated fatty acids, proteins and DNA. It is thought that free radical damage may contribute to heart disease, aging, hardening of the arteries, cancer, arthritis, cataracts, and other health problems. Fortunately, this destructiveness can often be reversed or prevented with the antioxidants found in fruits and vegetables, such as vitamins A, C and E, selenium, and anthocyanins, a phytochemical and pigment which gives berries their rich color.

Beta-Carotene - This member of the carotenoid family is a precursor to vitamin A. In plants, carotenoids function to protect the plant from oxidation and act as a pigment to aid the plant in light absorption. In humans, carotenoids function to prevent oxidation and have been shown to enhance the immune system and prevent cancer and heart disease.

Bioengineering - The application of engineering principles to the fields of biology and medicine. Advances in bioengineering allow the development of plants with higher levels of desirable nutrients and phytochemicals.

Biotechnology - The use of bioengineering methods to modify the genetic material of living cells so they will produce new substances or perform new functions. Examples include recombinant DNA technology, (in which a copy of a piece of DNA containing one or a few genes is transferred between organisms or recombined within an organism) or gene splicing (which may be likened to cutting a circle of tape and inserting a different piece, and rejoining both ends to the new piece).

Blossom End - On a fruit or vegetable, the blossom end is the end opposite the stem end. The stem end will have a scar or remains of the stem. The blossom end is often more rounded.

Carbohydrates - Varies from simple sugars to more complex starches. They provide four calories per gram. Most fruits are a source of simple carbohydrates and vegetables provide complex carbohydrates.

Carotenoids - Beta carotene is the most familiar carotenoid, but there are over 500 known carotenoids. These substances give fruits and vegetables their rich colors, and are generally red, orange, and deep yellow. For example, sweet potatoes, winter squash, carrots, apricots, papayas are all rich in carotenoids. Broccoli and dark, leafy greens are also excellent sources of carotenoids.

Cholesterol - A fat-like substance found only in animal foods. Fresh fruits and vegetables contain no cholesterol.

Cruciferous - Vegetables including the many varieties of cabbage and cabbage cousins such as broccoli, Brussels sprouts, cauliflower, rutabagas, and turnips. They contain cancer-fighting chemicals called indoles. These vegetables all have cross-shaped flowers, which is why they are called cruciferous.

Decay - The decomposition of fruits or vegetables due to bacteria or fungus infection.

Degree of Ripeness - The terms "hard," "firm," and "soft" are subjective terms used to describe the degrees of maturity or ripeness of a fruit. A "hard" texture will not give when pressed. A "firm" texture will give slightly to pressure. A "soft" texture will be soft to the touch.

Designer Foods - Processed foods that are supplemented with food ingredients naturally rich in disease-preventing substances. This may involve genetic engineering of foods.

Dietary Fats - There are many types of fat. Fats provide nine calories per gram. Most fruits and vegetables provide little or no fat.

Dietary Fiber - Refers to the parts of fruits, vegetables, grains, nuts, and legumes that cannot be digested by humans. Studies indicate that high-fiber diets may reduce the risk of heart disease and certain types of cancer.

Dietary Supplements - Supplements are vitamin or mineral pills or ingredients extracted from foods, herbs, or plants that are consumed in addition to food for presumed health-enhancing benefits.

Ethylene Gas - A colorless gas produced within the cells of fruits that stimulates ripening in many fruits and some vegetables. For example, if a banana and peach are placed in the same bag, the ethylene from the banana will help ripen the peach.

Folic Acid (or Folate) - B vitamin involved in protein metabolism. It can also prevent neural tube defects. Good dietary sources include dark, leafy green vegetables, citrus fruits and juices, fortified grains, and legumes.

"Free" on food label - Means that a product contains either no amount of a specific component or has only trivial or "physiologically inconsequential" amounts. It can be used in conjunction with fat, saturated fat, cholesterol, sodium, sugars, and/or calories. Other words for free include "without," "no" and "zero."

Fructose - A simple sugar found naturally in fruits.

Fruit - Usually the edible reproductive body of a seed plant, especially one having a sweet pulp associated with the seed.

Functional Foods - Any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains.

Glucose - A simple sugar that occurs naturally. It can be found in grape juice, honey, certain vegetables and other foods.

"Good Source" - If a food is a "good source" of a nutrient, then one serving must contain between 10 percent and 19 percent of the daily value of that nutrient.

Ground Color - The basic or background color of a fruit before the sun's rays cause the skin to redden. The ground color may be seen beneath and between the red blush of the fruit.

Irradiation - In the USA, consumers can easily recognize irradiated products because the FDA requires the international logo for irradiation to be included on the packages of all food that has been irradiated.

Lycopene - Gives tomatoes and some other red fruits and vegetables their distinctive red color. It is a carotenoid, related to the better-known beta-carotene. Nutritionally, it functions as an antioxidant. Apricots, grapefruit, guavas, strawberries, tomatoes and watermelon contain Lycopene.

Mature - Describes a fruit that is ready to be picked. It may or may not be ripe. If a fruit is picked when mature, it can ripen properly, but if picked when immature, it can not ripen properly.

Nutraceutical - Foods or food components with the potential power to bolster health by preventing and/or helping to cure disease.

Organic - Defines agricultural products that are grown without pesticides and are grown in a way to help protect the environment, minimize pollution, and promote health. Organic farms usually rotate their crops, compost, and control bad bugs with good bugs.

Pharmafoods - Foods or nutrients that claim medical or health benefits, including the prevention and treatment of disease.

Phytochemical - A natural plant substance that works with nutrients and dietary fiber to protect against disease. Research suggests that phytochemicals working together and with other nutrients found in fruits, vegetables, and nuts may help slow the aging process and reduce the risk of many diseases, including cancer, heart disease, stroke, high blood pressure, cataracts, and urinary tract infections.

Price Look-Up (PLU) - The PLU is a standardized set of numbers used to identify random weight fruits and vegetables that is used by retailers at the checkout lane. The four-digit, variety-specific numbers are assigned by an industry group called the Produce Electronic Identification Board. Produce has been assigned numbers in the 3,000 and 4,000 number ranges. This numbering system has greatly improved industry efficiency, and those cost-savings can be enjoyed by consumers.

Protein - Amino acids involved in many body functions, including the building and maintaining of body tissues. They provide four calories per gram. Although fruits and vegetables are not usually considered excellent sources of protein, broccoli, potatoes, mushrooms, and sweet corn contain significant amounts.

Ripe - Describes a fruit that is ready to be eaten.

Vegetable - Refers to the fleshy, edible plants which are more mineral-rich and less sugary than fruits. It may include any edible part of a plant - leaf, stem, tuber, root, bulb, berry, and seed.

Vitamins - Vitamins can be classified into two groups: fat-soluble and water-soluble. The fat-soluble vitamins and A, D, E and K, and many have antioxidant properties. The water-soluble vitamins include all the B vitamins and vitamin C. Most of these are involved in essential enzyme systems and energy metabolism. These vitamins are not stored in the body in appreciable amounts. Thus, a daily supplement is desirable. Fruits and vegetables are good sources of many vitamins.

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