Glossary of Food Terms

By Lynda Smith Hoggan

Bulgar wheat – a nutty-flavored Middle Eastern/African whole grain

Chorizo – a Spanish/Mexican sausage that also comes in non-meat soy form

Dry ice – frozen gas (carbon dioxide) used to chill food

Edamame – Soybeans in their shells that can be steamed and served warm or cold

Heart-healthy margarine – margarines made without trans-fats (hydrogenated oils)

Hummus – a tasty protein paste made from garbanzo beans and spices

Hydrogenated oils – see trans-fats

Organic – food that is grown or raised without chemical fertilizers, herbicides and pesticides, or hormones

Phytochemicals – colored substances in fruits and vegetables that have cancer-preventative properties

Quinoa – a crunchy, round South American whole grain

Reduced-fat – used as a general term to refer to foods that have had some of the saturated fat removed, such as skim milk or low-fat cheese

Stevia – a no-calorie herbal sweetener; can be in flake, powder or liquid form (very strong – use sparingly)

Transfats (trans fatty acids, hydrogenated oils) – a type of fat that is produced commercially by adding a hydrogen molecule to the chemical composition; makes liquid fats solid, such as in margarine; is implicated in heart disease and other diseases

Author’s bio: Lynda Smith Hoggan is a Professor of Public Health in the Biological Sciences Department at Mount San Antonio College, Walnut, California.