Glossary of Food-Related Terms (Ff)

Glossary of Food-Related Terms (Ff)

Fat replacers -

Fat replacers are developed to duplicate the taste and texture of fat but contain fewer calories per gram than fat. Fat replacers generally fall into three categories: carbohydrate, protein or fat-based. The ingredients that are used to replace fat depend on how the food product will be eaten or prepared. For example not all fat replacer ingredients are heat stable. Thus the fat replacer that worked well in a salad dressing may not work well in a muffin mix.

Fats (dietary fats) -

Fats are referred to in the plural because there is no one type of fat. Fats are composed of the same three elements as carbohydrates; carbon, hydrogen and oxygen. However fats have relatively more carbon and hydrogen and less oxygen. Thus supplying a higher fuel value of 9 calories per gram (versus 4 calories per gram from carbohydrates and protein). One molecule of fat can be broken down into three molecules of fatty acids and one molecule of glycerol. Thus fats are known chemically as triglycerides. Fats are a vital nutrient in a healthy diet. Fats supply essential fatty acids such as linoleic acid which is especially important to childhood growth. Fat helps maintain healthy skin, regulate cholesterol metabolism and is a precursor of prostaglandins (hormone-like substances that regulate some body processes). Dietary fat is needed to carry fat-soluble vitamins A, D, E and K and to aid in their absorption from the intestine.

Fatty acid -

Fatty acids are generally classified as saturated, monounsaturated or polyunsaturated. These terms refer to the number of hydrogen atoms attached to the carbon atoms of the fat molecule. In general fats that contain a majority of saturated fatty acids are solid at room temperature although some solid vegetable shortening are up to 75 percent unsaturated. Fats containing mostly unsaturated fatty acids are usually liquid at room temperature and are called oils.

Fertilizer -

Any organic or inorganic material either natural or synthetic used to supply elements (such as nitrogen, phosphate and potash) essential for plant growth. If used in excess or attached to eroding soil, fertilizers can become a source of water pollution.

Ferulic acid -

A type of phenol found in various fruits and vegetables and citrus fruits which has antioxidant like activities that may reduce the risk of degenerative diseases, heart disease and eye disease.

Fiber -

Dietary fiber generally refers to parts of fruits, vegetables, grains, nuts and legumes that can't be digested by humans. Meats and dairy products do not contain fiber. Studies indicate that high-fiber diets can reduce the risks of heart disease and certain types of cancer. There are two basic types of fiber; soluble and insoluble. Soluble fiber in cereals, oatmeal, beans and other foods has been found to lower blood cholesterol. Insoluble fiber in cauliflower, cabbage and other vegetables and fruits helps move foods through the stomach and intestine which decreases the risk of cancers of the colon and rectum.

Flavanones -

A type of flavonoid found in citrus fruits which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.

Flavones -

A type of flavonoid found in various fruits and vegetables which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.

Fluoride -

Fluoride is a natural component of minerals in rocks and soils. Widespread use of fluoride in water supplies and oral health products is credited with the dramatic decline in dental caries among children and adults alike. All water contains fluoride but it is sometimes necessary to add it to some public supplies to attain the optimal amount for dental health. Fluoride makes tooth enamel stronger and more resistant to decay. It also prevents the growth of harmful bacteria and interferes with converting fermentable carbohydrates to acids in the mouth.

Folic acid -

Folic acid, folate, folacin, all form a group of compounds functionally involved in amino acid metabolism and nucleic acid synthesis. Good dietary sources of folate include leafy, dark green vegetables, legumes, citrus fruits and juices, peanuts, whole grains and fortified breakfast cereals. Recent studies show if all women of childbearing age consumed sufficient folic acid (either through diet or supplements) then 50 to 70 percent of birth defects of the brain and spinal cord could be prevented according to the U.S. Centers for Disease Control and Prevention (CDC.) Folic acid is critical from conception through the first four to six weeks of pregnancy when the neural tube is formed. This means adequate diet or supplement use should begin before pregnancy occurs. Recent research findings also show low blood folate levels can be associated with elevated plasma homocysteine and increased risk of coronary heart disease.

Food and Drug Administration (FDA) -

The Food and Drug Administration is part of the Public Health Service of the U.S. Department of Health and Human Services. It is the regulatory agency responsible for ensuring the safety and wholesomeness of all foods sold in interstate commerce except meat, poultry and eggs (which are under the jurisdiction of the U.S. Department of Agriculture). FDA develops standards for the composition, quality, nutrition, safety and labeling of foods including food and color additives. It conducts research to improve detection and prevention of contamination. It collects and interprets data on nutrition, food additives and pesticide residues. The agency also inspects food plants, imported food products and feed mills that make feeds containing medications or nutritional supplements that are destined for human consumption. And it regulates radiation-emitting products such as microwave ovens. FDA also enforces pesticide tolerances established by the Environmental Protection Agency for all domestically produced and imported foods except for foods under USDA jurisdiction.

Food Guide Pyramid -

The Food Guide Pyramid is a graphic design used to communicate the recommended daily food choices contained in the Dietary Guidelines for Americans. The information provided was developed and promoted by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services.

Food idiosyncrasy -

Non-allergic reaction to food or food component that occurs through unknown mechanisms.

Food intolerance -

A general term for any adverse reaction to a food or food component that does not involve the body’s immune system.

Food irradiation -

The exposure of food to sufficient radiant energy (gamma rays, x-rays and electron beams) to destroy microorganisms and insects. Irradiation is used in food production and processing to promote food safety.

Food preservatives -

All preservatives prevent spoilage either by slowing the growth of organisms that live on food or by protecting the food from oxygen. Antimicrobials are preservatives that protect food by slowing the growth of bacteria, molds and yeasts. Antioxidants are preservatives that protect by preventing food molecules from combining with oxygen (air).

Food Quality Protection Act (FQPA) -

A law (enacted in August 1996) which significantly amended the Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) and the Federal Food, Drug and Cosmetic Act (FFDCA) and thus provided increased protection for infants and children from pesticide risk. The new safety standard resulting from FQPA is a "reasonable certainty of no harm" standard for aggregate exposure using dietary residues and all other reliable exposure information.

Food safety -

Food safety is a relative and not absolute matter. Relative food safety can be defined as the practical certainty that injury or damage will not result from food or ingredient used in reasonable and customary manner and quantity.

Foodborne disease -

Disease usually gastrointestinal caused by organisms or their toxins carried in ingested food also commonly known as "food poisoning."

Fortified foods -

Fortified foods have nutrients added to them that were not present originally. For example milk is fortified with vitamin D which helps your body absorb calcium and phosphorus found naturally in milk.

Free radical -

Highly reactive substances that result from exposure to oxygen, background radiation and other environmental factors. These free radicals cause cellular damage in the body. The damage may be repaired by antioxidants.

Fructo-oliogosaccharides (FSO) -

A type of prebiotic/ probiotic found in Jerusalem artichokes, shallots and onion powder which may improve gastrointestinal health.

Fructose -

Fructose is a monosaccharide found naturally in fruits, as an added sugar in a crystalline form and as a component of high-fructose corn syrup (HFCS).

Fruit -

Fruit is the usually edible reproductive body of a seed plant especially one having a sweet pulp associated with the seed.

Functional component -

Those components in food that provide special health benefits. The abilities of these functional components may reduce cancer risk, aid digestion, decrease risk of tooth decay or improve various other body functions or reduce disease risk.

Functional foods -

Foods that may provide health benefits beyond basic nutrition. Examples include tomatoes with lycopene; thought to help prevent the incidence of prostate and cervical cancers. Fiber in wheat bran and sulfur compounds in garlic also believed to prevent cancer.

Fungicide -

A chemical that is mixed with wax and applied to fruits or vegetables to prevent mold and rot.