Definitions of key concepts used within this paper
| Concept | Definition |
| Nutrition capacity | Capacity at the human, institutional, organisational and infrastructural levels to implement nutrition programmes and strengthen nutrition governance.60 |
| Dietitian-nutritionist | A professional who applies the science of food and nutrition to promote health, prevent and treat disease to optimise the health of individuals, groups, communities and populations.61 We recognise that these terms may have different definitions across countries. |
| Food system | The food system includes all interrelated activities involving the production, processing, transport and consumption of food.62 |
| Food industry | The food industry encompasses a series of industrial activities directed at the processing, conversion, preparation, preservation, and packaging of foodstuffs.63 |
| Nutrition care | Any practice that aims to improve the dietary intake of a patient to improve health outcomes.64 |
| Nutrition science | Nutrition science deals with all aspects of the interaction between food and nutrients, life, health and disease, and the processes by which an organism ingests, absorbs, transports, uses and excretes food substances.65 |
| Clinical nutrition | The discipline that deals with the prevention, diagnosis and management of nutritional and metabolic changes related to acute and chronic diseases and conditions caused by a lack or excess of energy and nutrients across the life course.65 |