Public Health Nutrition
Expert-defined terms from the Global Certificate in Food Science and Nutrition course at London School of Business and Administration. Free to read, free to share, paired with a professional course.
Acute nutritional deficiency #
A condition resulting from inadequate intake or absorption of essential nutrients for a short period, leading to temporary impairment of bodily functions. It can be caused by factors such as famine, food insecurity, or gastrointestinal disorders. Examples include scurvy (vitamin C deficiency) and beriberi (thiamin deficiency).
Adolescent nutrition #
The study and promotion of optimal nutritional practices during adolescence, a critical period of growth and development. It focuses on preventing malnutrition, obesity, and related chronic diseases through balanced diets, regular physical activity, and positive lifestyle choices.
Anthropometry #
The scientific measurement of the human body, including height, weight, waist circumference, blood pressure, and skinfold thickness. Anthropometric data is used to assess health status, nutritional status, and body composition in populations.
Bioavailability #
The proportion of a nutrient that is absorbed and utilized by the body after ingestion. Factors affecting bioavailability include food matrix, cooking methods, and individual genetic factors.
Community nutrition #
The application of nutrition principles and practices in community settings to promote health, prevent disease, and improve the nutritional status of populations. It involves collaboration with community members, stakeholders, and organizations to address local nutrition-related issues.
Complementary feeding #
The introduction of solid or semi-solid foods to infants, in addition to breast milk or formula, to meet their nutritional needs for growth and development. Complementary feeding should be initiated around six months of age and continue until the child is two years old.
Diet #
related non-communicable diseases (NR-NCDs): Chronic diseases such as diabetes, cardiovascular disease, cancer, and chronic respiratory diseases, which are linked to poor dietary habits, sedentary lifestyles, and other lifestyle factors.
Double burden of malnutrition #
The coexistence of undernutrition (stunting, wasting, and micronutrient deficiencies) and overnutrition (overweight, obesity, and diet-related non-communicable diseases) within the same population, household, or individual.
Food fortification #
The addition of essential nutrients to staple foods or condiments to improve their nutritional quality and prevent micronutrient deficiencies in populations. Examples include iodized salt, vitamin A-fortified vegetable oil, and iron-fortified flour.
Food insecurity #
The lack of access to sufficient, safe, and nutritious food to meet dietary needs for an active and healthy life. It can be caused by factors such as poverty, conflict, and environmental degradation.
Food labeling #
The provision of accurate, standardized, and easily understandable information about the nutritional content and ingredients of food products, to help consumers make informed choices.
Food safety #
The assurance that food is free from biological, chemical, and physical hazards that can cause harm to consumers. It involves practices and regulations related to food production, processing, storage, and preparation.
Food security #
The availability, accessibility, and affordability of sufficient, safe, and nutritious food to meet the dietary needs and preferences of individuals and populations for an active and healthy life.
Food systems #
The complex network of actors, processes, and infrastructure involved in food production, processing, distribution, consumption, and disposal. Food systems have a significant impact on food security, nutrition, health, and the environment.
Global nutrition #
The study and promotion of optimal nutrition practices and policies at the global level, with a focus on reducing malnutrition, improving health, and achieving sustainable development goals.
Health equity #
The principle of fair and just access to health and nutrition resources and services, regardless of social, economic, or demographic factors.
Infant and young child feeding (IYCF) #
The promotion of optimal feeding practices for infants and young children, including exclusive breastfeeding for the first six months, timely introduction of complementary feeding, and continued breastfeeding until two years of age or beyond.
Life course nutrition #
The study and promotion of optimal nutrition practices and policies throughout the life cycle, from preconception to old age, to prevent malnutrition, improve health, and reduce the risk of chronic diseases.
Micronutrient deficiencies #
The lack of essential vitamins and minerals in the diet, leading to impaired growth, development, and health. Examples include iron deficiency anemia, vitamin A deficiency, and iodine deficiency disorders.
Maternal and child nutrition #
The study and promotion of optimal nutrition practices and policies for women of reproductive age, pregnant women, lactating mothers, and children under five years of age, to prevent malnutrition, improve health, and reduce the risk of chronic diseases.
Nutrient density #
The amount of essential nutrients per unit of energy (calories) in a food or diet. Nutrient-dense foods provide a high concentration of vitamins, minerals, and other beneficial compounds, while minimizing the intake of energy-dense, nutrient-poor foods.
Nutrition education #
The process of teaching and learning about nutrition principles and practices, to promote healthy eating habits and prevent nutrition-related diseases.
Nutrition governance #
The policies, institutions, and mechanisms that guide and regulate nutrition-related decisions, actions, and accountability at the national, regional, and global levels.
Nutrition literacy #
The ability to understand, interpret, and apply nutrition information and knowledge to make informed decisions about food and health.
Nutrition policy #
The plans, strategies, and interventions adopted by governments, organizations, and communities to promote nutrition, prevent malnutrition, and improve health.
Nutrition surveillance #
The ongoing collection, analysis, and dissemination of nutrition-related data and information, to monitor trends, identify gaps, and inform policy and program decisions.
Obesity #
The excessive accumulation of body fat, leading to impaired health and increased risk of chronic diseases. Obesity is defined as a body mass index (BMI) of 30 or higher.
Overnutrition #
The intake of excess energy or nutrients, leading to impaired health and increased risk of chronic diseases. Overnutrition can manifest as overweight, obesity, or diet-related non-communicable diseases.
Poverty and nutrition #
The association between poverty and malnutrition, whereby low income, limited access to resources, and social exclusion contribute to poor nutrition, impaired health, and reduced quality of life.
Public health nutrition #
The application of nutrition principles and practices to promote health, prevent disease, and improve the nutritional status of populations. It involves intersectoral collaboration, policy advocacy, research, and program implementation.
School feeding #
The provision of meals or snacks to school-age children, to improve their nutritional status, cognitive function, and school performance. School feeding programs can also support local agriculture and food systems.
Stunting #
The impaired growth and development of children, due to chronic malnutrition, infection, or other factors. Stunting is defined as a height-for-age Z-score below -2 standard deviations from the median of the World Health Organization child growth standards.
Sustainable diets #
Dietary patterns that are healthy, safe, culturally acceptable, and environmentally sustainable, while providing adequate energy and nutrients to meet individual needs and preferences.
Undernutrition #
The deficiency of essential nutrients, energy, or both, leading to impaired growth, development, and health. Undernutrition can manifest as stunting, wasting, micronutrient deficiencies, or multiple forms of malnutrition.
Wasting #
The acute loss of body weight or muscle mass, due to inadequate food intake, infection, or other factors. Wasting is defined as a weight-for-height Z-score below -2 standard deviations from the median of the World Health Organization child growth standards.
Water, sanitation, and hygiene (WASH) #
The interventions and practices related to water supply, sanitation, and hyg