| English | Estonian |
| 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 | toidu piisavus |
| 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 | põhitoidu tarve |
| convenience food Food so prepared and presented as to be easily and quickly ready for consumption | kiirtoit |
| food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation | toiduainete konserveerimine |
| food processing industry A commercial establishment in which food is manufactured or packaged for human consumption | toiduainetööstus |
| food production agriculture, No definition needed | toiduainetootmine |
| food quality | toidu kavaliteet |
| high protein food | valgurikas toit |
| infestation of food Food that has been contaminated and deteriorated by some kind of pest | infestatsioon |
| infestation of food Food that has been contaminated and deteriorated by some kind of pest | nugilisnakatus |
| 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 | uuendtoit |
| 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 | toidu toiteväärtus |
| 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 | põhitoit |
