Maria Approved It Glossary
Consumer Food & Agriculture Glossary Terms
Short, plain-language definitions for consumers.
Water Types
Terms
Definitions
Why It Matters to You
Natural Spring Water
Water that naturally flows to the surface from an underground source and is collected at the spring or through a borehole connected to the spring.
Consumers often assume all spring water is identical. The quality depends on the source, surrounding environment, testing, and bottling practices.
Purified Water
Water that has been treated to remove contaminants using processes such as reverse osmosis, distillation, or deionization. It may begin as tap water or groundwater.
“Purified” describes how the water was treated, not where it came from.
Mineral Water
Water containing naturally occurring minerals that remain relatively consistent at the source and cannot have minerals artificially added to qualify as mineral water.
Natural minerals influence taste and may contribute small amounts of dietary minerals.
Artesian Water
Water drawn from a confined underground aquifer where natural pressure causes the water to rise without pumping or with minimal pumping.
Artesian water is often marketed as premium, but the source still needs testing and quality monitoring.
Electrolyte Water
Water containing electrolytes such as calcium, magnesium, potassium, or sodium. These may occur naturally or be added after purification.
Electrolytes can improve taste and support hydration, but most people obtain enough from food.
Water Sources
Terms
Definitions
Why It Matters to You
Aquifer
An underground layer of rock, sand, or gravel that stores groundwater.
The health of the aquifer affects the quality, safety, and long-term sustainability of the water supply.
Bottled at the Source
Water bottled at or very near the location where it is collected.
Reduces handling before bottling but does not guarantee better quality or safety.
Groundwater
Water stored beneath the Earth’s surface in aquifers. Springs and wells are supplied by groundwater.
Groundwater is naturally filtered through soil and rock but can still become contaminated by pollution or naturally occurring substances like arsenic.
Protected Source
A water source managed to reduce contamination from pollution, runoff, wildlife, or human activity.
Protection lowers contamination risk, but regular testing is still essential.
Spring
A location where groundwater naturally flows to the Earth’s surface.
The condition of the spring and surrounding land directly affects water quality.
Water Treatment Methods
Terms
Definitions
Why It Matters to You
Activated Carbon Filtration
Uses porous carbon to remove chlorine, odors, tastes, and many organic compounds.
Improves taste and removes some contaminants but does not eliminate every chemical or heavy metal.
Carbonation
The process of dissolving carbon dioxide gas into water under pressure to create bubbles.
Adds fizz but does not improve hydration or nutritional value.
Deionization (DI)
Removes dissolved mineral ions using ion-exchange resins.
Produces highly purified water but also removes beneficial minerals.
Distillation
Water is boiled into steam and condensed back into liquid, leaving most contaminants behind.
Produces very pure water but removes naturally occurring minerals.
Filtration
Removes particles and contaminants using physical, chemical, or membrane filters.
Different filtration methods remove different contaminants. No single method removes everything.
Ion Exchange (Ionization)
Replaces certain dissolved ions with others using specialized resins. Often used to soften water or remove specific contaminants.
Helpful for reducing hardness or certain contaminants but is not a complete purification method.
Microfiltration
Uses membranes with tiny pores to remove sediment, bacteria, and larger particles.
Improves clarity and microbiological quality but leaves dissolved substances behind.
Ozonation
Uses ozone gas to disinfect water by destroying bacteria, viruses, and other microorganisms. Ozone quickly converts back to oxygen.
Improves microbiological safety without leaving a chlorine taste but does not remove all chemical contaminants.
Reverse Osmosis (RO)
Forces water through a semi-permeable membrane that removes many contaminants, salts, bacteria, viruses, and dissolved solids.
Produces highly purified water but also removes naturally occurring minerals that are sometimes added back later.
Water Chemistry
Terms
Definitions
Why It Matters to You
Dissolved Carbon Dioxide (CO₂)
Carbon dioxide dissolved in water naturally or added during bottling.
Creates the bubbles in sparkling water and affects taste.
Electrolyte
A mineral such as sodium, potassium, calcium, or magnesium that carries an electrical charge.
Supports hydration, nerve function, and muscle activity.
Mineral
A naturally occurring inorganic substance such as calcium, magnesium, or potassium.
Minerals influence flavor and may contribute small nutritional benefits.
Naturally Occurring Minerals
Minerals naturally absorbed as water moves through underground rock formations.
Give each water source its unique taste and mineral profile.
pH
A measurement of how acidic or alkaline water is on a scale of 0 to 14.
Marketing often promotes alkaline water, but a higher pH does not automatically make water healthier.
TDS (Total Dissolved Solids)
The total amount of dissolved minerals, salts, and other substances in water.
Influences taste but is not a direct measure of water safety.
Packaging
Aluminum
Lightweight metal containers usually lined with a protective food-grade coating.
Highly recyclable, but the interior lining should also be considered when evaluating safety.
Terms
Definitions
Why It Matters to You
BPA (Bisphenol A)
A chemical formerly used in some plastics and can linings.
BPA may migrate into food and beverages under certain conditions. BPA-free products may still contain alternative chemicals.
Carton
Multi-layer containers typically made from paperboard with thin layers of plastic and sometimes aluminum.
Uses less plastic but recycling depends on local facilities.
Glass
An inert container material made primarily from sand, limestone, and soda ash.
Does not leach plastic-related chemicals and is infinitely recyclable, though heavier and breakable.
PET (Polyethylene Terephthalate)
The plastic most commonly used for single-use bottled water.
Lightweight and recyclable but may release microplastics, especially when exposed to heat or reused repeatedly.
Plastic
A broad category of synthetic materials used to manufacture beverage containers.
Different plastics have different safety, durability, and recycling characteristics.
Maria Approved It Glossary
Consumer Food & Agriculture Terms
Short, plain-language definitions for consumers.
B
Backgrounding
A growth stage between weaning and the feedlot, often on pasture or forage.
Best By Date
A quality date, not a food safety expiration date.
C
CAFO (Concentrated Animal Feeding Operation)
A large livestock operation where animals are confined and fed in a limited area for an extended period.
Choice
High-quality beef with slightly less marbling than Prime.
CIS Program
Cooperative Interstate Shipment. Allows certain state-inspected plants to sell meat across state lines under federal oversight.
Cow-Calf Operation
A farm or ranch that raises breeding cows and calves until weaning.
Cell-Cultured / Cultivated / Lab-Grown Meat
Genuine animal meat grown from animal cells in a controlled environment instead of raising and slaughtering livestock. It offers a way to consume animal protein that addresses environmental and animal welfare concerns, though it is a relatively new technology.
F
Feedlot
A facility where cattle are grain-fed before slaughter, usually for the final 3 to 6 months.
Free-Range
Generally means animals have outdoor access. Commonly used for poultry.
FSIS
The USDA Food Safety and Inspection Service responsible for meat, poultry, and egg product safety.
G
Grain-finished
Cattle spend the final months on a grain-based diet to increase weight and marbling.
Grass-fed
Cattle eat grass or forage for most or all of their lives.
Grass-finished
Cattle eat only grass and forage until harvest. No grain finishing.
H
HACCP (Hazard Analysis Critical Control Point)
A safety system that identifies and prevents biological or chemical risks. For you, it means the food was handled under rigorous safety protocols to prevent illness.
L
Lot Code
A production code used to identify a specific batch during recalls.
M
Microplastics
Tiny plastic particles found in the environment and increasingly studied in food and water.
N
Natural
For meat, minimally processed with no artificial ingredients. It does not describe how the animal was raised.
O
Organic
Produced under USDA Organic standards covering feed, land use, medications, and management.
P
Packing Plant
A facility that slaughters, processes, packages, and ships meat.
Pasture-Raised
Animals spend meaningful time on pasture. The term has no single federal definition for beef.
PFAS
A group of persistent chemicals sometimes called 'forever chemicals.'
Prime
Highest USDA beef quality grade, with abundant marbling.
PPB (Parts Per Billion)
A measurement showing extremely small concentrations of a substance.
PWS (Public Water System)
A community water supply regulated under drinking water standards.
R
Recall
Removal of a food product because it may be unsafe or mislabeled.
S
Select
Leaner beef with less marbling and typically less tenderness.
Source Verified
Claims about an animal's origin or production that have been independently verified.
T
Third-Party Certification
Verification by an independent organization rather than the company making the claim.
Traceability: The ability to track a food product back through the supply chain.