Food affordability refers to the extent to which individuals or households can financially afford to purchase an adequate and nutritious diet within their budget constraints. It focuses specifically on whether people have enough income or resources to buy the food they need for a healthy diet.

A conditioned response to food is frequently accompanied by increased salivation, physiological arousal, and neural activity in brain regions such as the ventral striatum (VS). This response is conditioned through environmental (smell, sight of foods), interoceptive (stress, negative affect, hormones), and physiological cues that accompany the thought of or ingestion of food (Boswell & Kober, 2016).

Food cues refer to various sensory stimuli or environmental signals that influence an individual’s perception, desire, and food consumption. These cues can include visual, olfactory, gustatory, and even auditory signals associated with food. Examples of food cues include the sight of appetizing dishes, the aroma of cooking, the taste of certain flavors, or even hearing the sizzle of food being prepared.

Food culture refers to the way food is grown, prepared, shared, and consumed, along with the customs that influence these activities.

Food deserts are areas, typically in urban or rural settings, where access to affordable, nutritious food is limited or nonexistent. People living in food deserts may have difficulty obtaining fresh, healthy food options.

A Food Frequency Questionnaire (FFQ) is a dietary assessment tool that asks people how often they eat specific foods and beverages over a set period, such as the past month or year. It’s commonly used in nutrition research to estimate usual dietary patterns in large groups. FFQs are efficient and cost-effective, but they rely on memory and may not accurately capture portion sizes or all culturally specific foods.

Food labeling involves the information and details provided on the packaging or label of food products. This information typically includes the product name, ingredients, nutritional content, allergens, serving size, and manufacturer details. Food labeling informs consumers about the product’s composition, nutritional value, and potential allergens, helping them make informed choices about food purchases.

Food marketing refers to the activities and strategies businesses and organizations use to promote, advertise, and sell food products to consumers. It encompasses various techniques, such as advertising, branding, packaging, pricing, and distribution, aimed at influencing consumer behavior and preferences toward specific food products.

“Food noise” is a term used to describe the intensified and lasting responses individuals have to signals or stimuli associated with food. This heightened reactivity often results in intrusive thoughts about food and the adoption of behaviors that are not conducive to healthy eating.

Food reinforcement refers to the psychological and physiological processes that drive individuals to seek and consume food. It involves the rewarding aspects of eating, which can be influenced by sensory pleasure, taste, and the satisfaction of hunger.