IELTS Food & Diet Vocabulary - Advanced

The process of adding vitamins or minerals to food in order to improve its nutritional value.

The degree to which a nutrient can be absorbed and used by the body.

The feeling of being full after eating.

The chemical processes in the body that turn food into energy and support life.

A vitamin or mineral that the body needs in small amounts for normal health.

A nutrient needed in large amounts, especially protein, fat, or carbohydrate.

A measure of how quickly a food raises blood sugar levels after it is eaten.

A condition in which a person does not receive enough food or nutrients for good health.

The act of eating, drinking, or using more than is necessary or healthy.

The act of making food less pure or safe by adding cheaper, harmful, or undeclared substances.

The ability to track where food has come from and how it has moved through the supply chain.

Large-scale business connected with farming, food production, processing, and distribution.

The practice of growing only one crop over a large area, often repeatedly.

The art, study, and culture of good food and cooking.

Connected with cooking, food preparation, or cuisine.

Related to the food and drink that a person or group usually consumes.

Related to nutrients, diet, and the health value of food.

Related to metabolism and the way the body uses energy from food.

The quality of food being pleasant or acceptable to taste.

A condition in which people lack basic things needed for a healthy life, such as food, money, or housing.

The ability of a system or practice to continue without damaging the environment or future resources.

The state of having only enough food, money, or resources to stay alive.

The ability to provide enough food or resources without depending heavily on others.

An unfair difference in access, treatment, or opportunity between groups of people.

The degree to which a disease, condition, habit, or problem is common in a population.

The likelihood of being affected by a disease, condition, or harmful influence.

A connection or relationship between two things, especially when they tend to change together.

An action taken to improve a situation, solve a problem, or change an outcome.

A situation in which people do not have reliable access to enough safe and nutritious food.

The right of communities to control their own food systems, farming methods, and food policies.

A long-term change in eating patterns, often linked to urbanisation, income growth, and processed foods.

A disease that is not passed from person to person, such as diabetes, heart disease, or cancer.

Food made from organisms whose genetic material has been changed using biotechnology.

Industrially produced food containing many additives and ingredients not commonly used in home cooking.

Marketing that promotes food products, often influencing children’s preferences and eating habits.

An unhealthy type of fat found in some processed foods and linked to heart disease.

An area where people have limited access to affordable, fresh, and nutritious food.

An environment that encourages weight gain through cheap high-calorie food and limited physical activity.

The presence of two or more medical conditions in the same person at the same time.

The distance food travels from where it is produced to where it is consumed.

A farming system that produces high output using large amounts of land, chemicals, feed, labour, or technology.

Impaired growth and development in children, often caused by long-term poor nutrition.

A person’s or group’s social and economic position, usually based on income, education, and occupation.

A long-lasting health condition that usually develops slowly and requires ongoing management.

The community of bacteria and other microorganisms living in the digestive system.

Related to the study of how diseases and health conditions occur and spread in populations.