| English | Spanish |
| adequate food supply | suministro alimentario suficiente |
| adequate food supply A quantity of nutriments that meets fundamental nutritional requirements and is provided to a person, group or community on a continuing basis | suministro alimentario suficiente |
| basic food requirement | necesidades alimenticias básicas |
| basic food requirement | mecesidades alimenticias básicas |
| basic food requirement The minimum nutriments deemed necessary for a person of a particular age, gender, physiological condition and activity level to sustain life, health and growth | necesidades alimenticias básicas |
| competition for food | competición alimentaria |
| concentration in the successive links in the food chain | concentración en los eslabones sucesivos de la cadena alimentaria |
| concentration of pollutants in the food chain | concentración de contaminantes en la cadena alimentaria |
| convenience food | comida rápida |
| convenience food Food so prepared and presented as to be easily and quickly ready for consumption | comida rápida |
| food additive | aditivos alimentarios |
| food additive Substances that have no nutritive value in themselves (or are not being used as nutrients) which are added to food during processing to improve colour, texture, flavour, or keeping qualities | aditivos alimentarios |
| food chain | cadena trófica |
| food chain | cadena alimentaria |
| food chain A sequence of organisms on successive trophic levels within a community, through which energy is transferred by feeding; energy enters the food chain during fixation by primary producers (mainly green plants) and passes to the herbivores (primary consumers) and then to the carnivores (secondary and tertiary consumers) | cadena alimentaria |
| food colourant | colorante alimentario |
| food colourant Any digestible substance, usually a synthetic dye, which manufacturers add to food to give it color and enhance its appearance | colorante alimentario |
| food commerce | comercio de comida |
| food commerce An interchange of any food commodity or related food products, usually on a large scale | comercio de comida |
| food contamination | contaminación de alimentos |
| food cycle | ciclo alimentario |
| food hygiene That part of the science of hygiene that deals with the principles and methods of sanitation applied to the quality of foodstuffs, to their processing, preparation, conservation and consumption by man | higiene alimentaria |
| food industry The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both | industria de la alimentación |
| food intake | toma de alimentos |
| food intake | ingestión de alimentos |
| food intake | ingestión |
| food interrelations | relación alimentaria |
| food irradiation The most recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating post-processing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and changes in nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its shelf-life by killing microorganisms, insects and other pests residing on it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Gamma rays are produced by radioactive isotopes such as Cobalt-60. Electron beams are produced by linear accelerators, which themselves are powered by electricity. The dose applied to a product is themost important factor of the process. At high doses, food is essentially sterilized, just as occurs in canning. Products so treated can be stored at room temperature almost indefinitely. Controversial and banned in some countries | irradiación de alimentos |
| food kilometres | kilómetros alimentarios |
| food miles | kilómetros alimentarios |
| food monitoring | vigilancia sobre los alimentos |
| food particle | partícula nutritiva |
| food particle | partícula alimentaria |
| food plant | planta nutritiva |
| food plant | planta alimentícia |
| food pollutant | contaminantes de los alimentos |
| food pollutant Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria | contaminantes de los alimentos |
| food pollution | contaminación alimentaria |
| food preservation | conservación de alimentos |
| food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation | conservación de alimentos |
| food processing industry | industria alimentaria |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | industria alimentaria |
| food production agriculture | producción de comida agricultura |
| food production agriculture, No definition needed | producción de comida (agricultura) |
| food protection | protección alimentaria |
| food pyramid | pirámide de los alimentos |
| food quality | valor nutritivo |
| food requirement | necesidades alimentarias |
| food requirement The minimum food ration required for satisfying the essential needs of an organism | necesidades alimentarias |
| food requirements | exigencia nutritiva |
| food science The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods | ciencia de la alimentación |
| food scrap | desecho alimentario |
| food selection | selección de alimentos |
| food storage | almacenamiento de comida |
| food storage Stock of food kept in storage as a national measure to provide security against fluctuations in food supply | almacenamiento de comida |
| food supply | aporte nutritivo |
| food technology The application of science and engineering to the refining, manufacturing, and handling of foods; many food technologists are food scientists rather than engineers | tecnología de los alimentos |
| food transport | transporte de alimentos |
| food waste | residuos de cocina |
| food wastes | restos de comida |
| food web | red trófica |
| food web | red alimentaria |
| Global Plan of Action for Plant Genetic Resources for Food and Agriculture | Plan de Acción Mundial para la Conservación y Utilización Sostenible de los Recursos Fitogenéticos para la Alimentación y la Agricultura |
| high protein food | alimentos altos en proteínas |
| infestation of food | infestación de alimentos y cultivos |
| infestation of food Food that has been contaminated and deteriorated by some kind of pest | infestación de alimentos y cultivos |
| ingestion of food | ingestión |
| ingestion of food | toma de alimentos |
| monitoring of radioactive contamination of the food chain | vigilancia de la contaminación radioactiva de la cadena alimentaria |
| novel food genetically enginereed food; Genetically engineered foods. Novel foods, including those altered using biotechnology, should not differ "significantly" from the foods they are to replace. Labels should not be misleading, but must make clear any differences between the novel food and its "conventional" alternative, and must say how that difference was achieved. Foods containing a genetically modified living organism, such as a live yogurt made with an altered culture, would always be labelled. Any food whose modification might raise moral or health worries to consumers would also have to carry a label. This would include genes from an animal considered unclean by some religions, or from a plant that might cause allergic reactions. However, foods which, although made using novel methods, are identical to conventional foods, would not have to be labelled | comida nueva |
| nutritive value of food | valor nutritivo de los alimentos |
| nutritive value of food The measure of the quantity or availability of nutrients found in materials ingested and utilized by humans or animals as a source of nutrition and energy | valor nutritivo de los alimentos |
| staple food | alimentos básicos |
| staple food The most commonly or regularly eaten food in a country or community and which forms the mainstay of the total calorie supply, especially in the poorer populations and at times of food shortage | alimentos básicos |
| transfer coefficient in the food chain | coeficiente de transferencia en la cadena alimentaria |
| Waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing | Residuos de la producción primaria agrícola, horticultura, caza, pesca y acuicultura, de la preparación y elaboración de alimentos |
| waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing | residuos de la producción primaria agrícola, horticultura, caza, pesca y acuicultura, de la preparación y elaboración de alimentos |
| wastes from agriculture, horticulture, aquaculture, forestry, hunting and fishing, food preparation and processing | residuos de la producción primaria agrícola, horticultura, caza, pesca y acuicultura, de la preparación y elaboración de alimentos |
| wastes from the preparation and processing of meat, fish and other foods of animal origin | Residuos de la preparación y transformación de carne, pescado y otros alimentos de origen animal |
| wastes from the preparation and processing of meat, fish and other foods of animal origin | residuos de la preparación y transformación de carne, pescado y otros alimentos de origen animal |
