TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

It describes the attributes of a food that influence its value and that make it acceptable or desirable for the consumer.  2, record 1, English, - food%20quality

Record number: 1, Textual support number: 2 OBS

This includes attributes such as size, shape, colour, texture, flavour, food composition(ingredients and nutrients), and the methods by which food is produced or processed(e. g., "organic, ""cage-free, ""without antibiotics"). It also encompasses negative attributes like spoilage, contamination with filth, discolouration, and off-odours, as well as positive attributes such as origin, colour, flavour, texture, and processing method.  3, record 1, English, - food%20quality

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La qualité des aliments englobe les aspects allant de la composition des produits jusqu'à la perception du consommateur.  4, record 1, French, - qualit%C3%A9%20d%27un%20aliment

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

The Canadian Nutrient File(CNF) is the standard reference food composition database reporting the amount of nutrients in foods commonly consumed in Canada. This nutrition research tool is integral to many activities within Health Canada such as setting policies, standards and regulations, risk assessment studies and food consumption surveys.  2, record 2, English, - Canadian%20Nutrient%20File

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Le Fichier canadien sur les éléments nutritifs (FCÉN) est la base de données de référence sur la composition des aliments qui nous informe de la quantité des éléments nutritifs dans les aliments couramment consommés au Canada. Cet outil de recherche en nutrition est au centre de plusieurs activités relevant de Santé Canada telles que l'établissement de politiques, de normes et [de] règlements, les études d'évaluation de risques et les enquêtes de consommation alimentaire.  2, record 2, French, - Fichier%20canadien%20sur%20les%20%C3%A9l%C3%A9ments%20nutritifs

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Energy requirement is the amount of food energy needed to balance energy expenditure in order to maintain body size, body composition and a level of necessary and desirable physical activity consistent with long-term good health. This includes the energy needed for the optimal growth and development of children, for the deposition of tissues during pregnancy, and for the secretion of milk during lactation consistent with the good health of mother and child.  2, record 3, English, - energy%20requirement

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Soyons clairs sur la distinction qu'il convient de faire entre «besoin énergétique» et «demande alimentaire». Dans l'idéal, chaque individu consomme des aliments afin de satisfaire ses besoins en énergie et en nutriments, dans une quantité nécessaire pour assurer les fonctions physiologiques normales, pour prévenir tout symptôme de carence et pour assurer un niveau d'activité physique normal aux populations rurales comme aux populations urbaines. Alors que les «besoins» d'un individu varient en fonction de son âge, de son sexe, de sa taille, de son poids, etc., la «demande» en nourriture qui tend à satisfaire ces besoins est fonction des disponibilités alimentaires, mais aussi de ses goûts, de son revenu, des prix relatifs, de toute une série de facteurs plus subjectifs.  2, record 3, French, - besoin%20%C3%A9nerg%C3%A9tique

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

What is biochemistry? Biochemistry explores chemical processes related to living organisms. It is a laboratory-based science combining biology and chemistry. Biochemists study the structure, composition, and chemical reactions of substances in living systems and, in turn, their functions and ways to control them. Biochemistry emerged as a separate discipline when scientists combined biology with organic, inorganic, and physical chemistry. They began to study areas such as : how living things get energy from food; the chemical basis of heredity; what fundamental changes occur in disease.  2, record 4, English, - biochemist

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A chemist who studies the chemical composition, structure and properties of biological materials and foodstuffs, as well as the chemical and biochemical changes occurring in foods in order to solve problems in the food industry.  2, record 5, English, - food%20chemist

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

[A] standard which is assumed to be the standard in the absence of any other.  2, record 6, English, - presumptive%20standard

Record number: 6, Textual support number: 1 CONT

Countries may be able and willing to regard a Codex Standard as the presumptive standard in cases where there is no corresponding standard, code of practice or other accepted expression of the "nature, substance or quality" of the food. A country need not apply the presumption to all the provisions of the standard if the details of its additives, contaminants, hygiene or labelling rules are different from those in the standard. In such a case the provisions in the Codex Standard defining the description, essential composition and quality factors relating to the specified name and description could still be the presumptive standard for those matters.  3, record 6, English, - presumptive%20standard

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

[...] norme que l'on considère valable en l'absence de toute autre.  1, record 6, French, - norme%20admise%20sur%20pr%C3%A9somption

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

In assessing the safety of food from recombinant-DNA [deoxyribonucleic acid] animals, the approach should take into account all of the following : the nature of the recombinant-DNA construct and its expression product(s), if any; the health status of the recombinant-DNA animal; and the composition of foods produced from recombinant-DNA animals, including key nutrients.  1, record 7, English, - expression%20product

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

For carbohydrate content of foods, check the nutrition label on food packages, food composition books, restaurant fact sheets and websites.  2, record 8, English, - carbohydrate%20content

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Le système d'échange élaboré par Diabète Québec peut vous aider à estimer la teneur en glucides de plusieurs aliments, entre autres, les aliments qui n'ont pas de tableau de la valeur nutritive comme les fruits et légumes frais.  2, record 8, French, - teneur%20en%20glucides

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

Los gramos de azúcar y fibra se cuentan como parte de los gramos de carbohidratos totales. Si un alimento contiene 5 gramos o más de fibra por porción, reste los gramos de fibras de los gramos de carbohidratos totales para obtener una estimación más precisa del contenido de carbohidratos.  4, record 8, Spanish, - contenido%20de%20carbohidratos

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

... the nutrient composition of a food or diet.  2, record 9, English, - nutrient%20profile

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

La cuisson transforme le profil nutritionnel des aliments. [...] Dans tous les cas, les aliments subissent des transformations physiques et chimiques qui font évoluer leur profil nutritionnel. La plupart du temps, ces modifications se font au détriment des nutriments mais il arrive aussi que la cuisson améliore la richesse en antioxydants ou en vitamines de certains aliments.  2, record 9, French, - profil%20nutritionnel

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Not generally recognized as safe, including food substances that were not used as food in the USA before January 1, 1958; and/or foods for which no recognition of safety based on scientific procedures exists yet. This also includes processes and breeding/selection applied to GRAS [generally recognized as safe] substances so that the characteristics(e. g. composition, levels of toxicants) are changed, such as extracts, isolates, distillates, and reaction products of GRAS substances, as well as synthetic analogues of GRAS substances of biological origin.  1, record 10, English, - not%20generally%20recognized%20as%20safe

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

[La Food and Drug Administration (FDA)] estime que les huiles partiellement hydrogénées, principale source alimentaire d'acides gras trans artificiels dans les aliments transformés, ne sont pas «généralement reconnues comme inoffensives» pour une utilisation dans les denrées alimentaires.  2, record 10, French, - pas%20g%C3%A9n%C3%A9ralement%20reconnu%20comme%20s%C3%BBr

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Natural toxicant (e.g., poisonous mushrooms, paralytic shellfish poisoning).  2, record 11, English, - natural%20toxicant

Record number: 11, Textual support number: 2 CONT

Additional declaration on the food label is recommended when significant modifications of the food, e. g. composition, nutrition value, level of anti-nutritional factors, natural toxicant, presence of allergen, intended use, introduction of an animal gene etc., have taken place...  3, record 11, English, - natural%20toxicant

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

La roténone, un produit toxique naturel issu des végétaux, inhibe de façon importante la NADH [nicotinamide adénine dinucléotide hydrogénée] déshydrogénase des mitochondries.  3, record 11, French, - substance%20toxique%20naturelle

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

The General Principles of Food Hygiene, Composition and Labelling(GPFHCL) and the Good Importing Practices for Food(GIP) are generic codes of practice that were developed by the Imported and Manufactured Food Program(IMFP) in consultation with other food programs within the [Canadian Food Inspection] Agency, as well as with industry.  1, record 12, English, - General%20Principles%20of%20Food%20Hygiene%2C%20Composition%20and%20Labelling

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Les Principes généraux d'hygiène alimentaire, de composition et d'étiquetage (PGHACE) et les Bonnes pratiques d'importation (BPI) pour les aliments constituent les codes d'usages génériques que la Division des aliments importés et manufacturés (DAIM) a rédigés en collaboration avec d'autres responsables des programmes relatifs aux aliments de l'Agence [canadienne d'inspection des aliments] ainsi qu'avec l'industrie.  1, record 12, French, - Principes%20g%C3%A9n%C3%A9raux%20d%27hygi%C3%A8ne%20alimentaire%2C%20de%20composition%20et%20d%27%C3%A9tiquetage

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A strike team that is part of an environmental health task force and that is trained, equipped and deployed to reduce or halt the initial harmful effects of an incident on a specific area of the environment in order to minimize their consequences on environmental health and the affected population.  1, record 13, English, - environmental%20health%20strike%20team

Record number: 13, Textual support number: 1 OBS

The composition of an environmental health strike team varies, but it always has a leader and includes representatives from all levels of government. Environmental health strike teams are divided into specific areas of expertise, such as radiology, food, potable water, debris and waste management, vector control, hazardous materials, outdoor air, indoor air, etc.  1, record 13, English, - environmental%20health%20strike%20team

Record number: 13, Textual support number: 2 OBS

environmental health strike team: term and definition standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau.  2, record 13, English, - environmental%20health%20strike%20team

Record number: 13, Textual support number: 1 PHR

Environmental health strike team (air), (hazardous materials), (potable water), (radiological).  1, record 13, English, - environmental%20health%20strike%20team

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Équipe de choc faisant partie de la force opérationnelle en salubrité de l'environnement qui est formée, outillée et déployée afin de réduire ou d'enrayer les effets néfastes initiaux d'un incident sur un secteur particulier de l'environnement de façon à atténuer leurs conséquences sur la salubrité de l'environnement et la population concernée.  1, record 13, French, - %C3%A9quipe%20de%20choc%20en%20salubrit%C3%A9%20de%20l%27environnement

Record number: 13, Textual support number: 1 OBS

La composition de l'équipe de choc en salubrité de l'environnement varie mais l'équipe comprend toujours un chef et compte des représentants des divers ordres de gouvernement. Les équipes de choc sont divisées en domaines de spécialisation tels que la radiologie, les aliments, l'eau potable, la gestion des débris et des déchets, la lutte antivectorielle, les matières dangereuses, l'air extérieur, l'air intérieur, etc.  1, record 13, French, - %C3%A9quipe%20de%20choc%20en%20salubrit%C3%A9%20de%20l%27environnement

Record number: 13, Textual support number: 2 OBS

équipe de choc en salubrité de l'environnement : terme et définition normalisés par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.  2, record 13, French, - %C3%A9quipe%20de%20choc%20en%20salubrit%C3%A9%20de%20l%27environnement

Record number: 13, Textual support number: 1 PHR

Équipe de choc en salubrité de l'environnement (air), (eau potable), (matières dangereuses), (radiologique).  1, record 13, French, - %C3%A9quipe%20de%20choc%20en%20salubrit%C3%A9%20de%20l%27environnement

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Altering the composition of the gaseous environment which a food product contacts reduces the rate of microbiological growth and enzymatic action, reduces the rate of oxidation, and also retards the loss of product water content through respiration of differential water-vapor pressure.... Controlled atmosphere packaging(CAP) means actually controlling the total gaseous environment the product experiences. In commercial practice, it usually means lowering the oxygen and raising the CO₂ and assuring that O₂ does not diminish to extinction while the respiratory gases are swept out. Controlled atmosphere packaging implies constant control over all gases : O₂, CO₂, H₂O, and ethylene and other trace gases.  4, record 14, English, - controlled%20atmosphere%20packaging

Record number: 14, Textual support number: 1 OBS

The package acts as a barrier to prevent gas from entering or leaving the container system.  5, record 14, English, - controlled%20atmosphere%20packaging

Record number: 14, Textual support number: 2 OBS

The term "gas flush packaging" is sometimes used as a synonym for controlled atmosphere packaging.  6, record 14, English, - controlled%20atmosphere%20packaging

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Mode de conditionnement des denrées alimentaires, telles que les fruits et légumes, permettant de contrôler le phénomène de respiration de ceux-ci, grâce à des ajustements permanents en gaz.  4, record 14, French, - conditionnement%20en%20atmosph%C3%A8re%20contr%C3%B4l%C3%A9e

Record number: 14, Textual support number: 1 OBS

À la différence de l'atmosphère modifiée au départ, l'atmosphère contrôlée reste identique à elle-même, tout au long du stockage quels que soient les phénomènes de respiration [...]  1, record 14, French, - conditionnement%20en%20atmosph%C3%A8re%20contr%C3%B4l%C3%A9e

Record number: 14, Textual support number: 2 OBS

Dans ce cas, des appareils appropriés maintiennent les mélanges gazeux dans les proportions d'origine.  1, record 14, French, - conditionnement%20en%20atmosph%C3%A8re%20contr%C3%B4l%C3%A9e

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

A statement that describes the characteristics of a diet that may reduce the risk of developing a diet-related diseases or condition, such as osteoporosis or stroke, and the properties of a food that make it a suitable part of the diet.  2, record 15, English, - diet%2Drelated%20health%20claim

Record number: 15, Textual support number: 1 OBS

For example, the label of or an advertisement for a food which is low in sodium might carry the following diet-related health claim(providing specific composition and labelling conditions are met) :"A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease.(Naming the food) is low in sodium. "  2, record 15, English, - diet%2Drelated%20health%20claim

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Déclaration qui relie un aliment ou une composante alimentaire à la réduction des risques de développer une maladie ou une condition reliée au régime alimentaire, par exemple, l'ostéoporose ou le cancer.  1, record 15, French, - all%C3%A9gation%20relative%20%C3%A0%20la%20sant%C3%A9%20reli%C3%A9e%20au%20r%C3%A9gime%20alimentaire

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

A specialized phase of food technology concerned with an understanding of the fundamental changes of composition and the physical condition of foodstuffs which may occur during and subsequent to industrial processing.  1, record 16, English, - food%20chemistry

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Étude des principaux constituants des aliments et de l'impact des facteurs physicochimiques impliqués lors de la préparation, de la transformation, de l'entreposage des aliments sur les constituants alimentaires et de leurs interactions.  1, record 16, French, - chimie%20alimentaire

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

The approximate amount of protein in foods calculated from the determined nitrogen content by multiplying by a factor(as 6. 25 for many foods and 5. 7 for wheat) derived from the average percentage of nitrogen in the food proteins, an appreciable error thus resulting if the nitrogen is derived from nonprotein material or from a protein of unusual composition.  3, record 17, English, - crude%20protein

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

On obtient les matières azotées totales (MAT) en multipliant la teneur en azote organique de l'aliment [...] par le coefficient 6,25 (c'est-à-dire 100/16). «On admet donc par là que toutes les matières azotées ainsi dosées contiennent 16 % d'azote, taux d'azote des protides. Ceci n'est pas très exact, mais commode. MAT = N total x 6,25. En fait les matières azotées totales comprennent : - les matières protéiques (protéines, polypeptides, acides aminés libres), - les matières non protéiques (amides, sels ammoniacaux)».  4, record 17, French, - prot%C3%A9ine%20brute

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

FDA recently required that the common or usual name of a protein hydrolysate include the identity of the food source from which the protein was derived. The agency determined that, because the source of a protein hydrolysate has a significant effect on the product's composition and function, it must be identified in the common or usual name to describe adequately the nature of the ingredient...  2, record 18, English, - protein%20hydrolysate

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

La technologie scientifique des hydrolysats protéiques n'en est qu'à ses débuts puisque les industriels se sont plutôt penchés jusqu'à présent sur le développement d'enzymes de dégradation des glucides et des lipides.  1, record 18, French, - hydrolysat%20prot%C3%A9ique

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A certificate required by some countries as proof of the quality and composition of food products or pharmaceuticals. The required analysis may be made by a private or government health agency. The certificate must be legalized by a foreign consul of the country concerned, as is the case with such similar certificates as the phytosanitary certificate.  2, record 19, English, - certificate%20of%20analysis

Record number: 19, Textual support number: 1 OBS

certificate of analysis: term standardized by ISO.  3, record 19, English, - certificate%20of%20analysis

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Document détaillant tout ou partie des résultats des analyses effectuées sur une cargaison, qui peut concerner ou non les mêmes propriétés que celles mentionnées dans le certificat de qualité. [Définition normalisée par l'ISO.]  2, record 19, French, - certificat%20d%27analyse

Record number: 19, Textual support number: 1 OBS

certificat d'analyse : terme normalisé par l'ISO.  3, record 19, French, - certificat%20d%27analyse

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 DEF

Certificado por medio del cual la empresa productora certifica los componentes del artículo exportado.  2, record 19, Spanish, - certificado%20de%20an%C3%A1lisis

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

There are even wider contrasts between local methods to produce bakers’ or brewers’ yeast and the biochemical engineering operations used to obtain microbial protein. The processing techniques may be all-important in determining the composition and structure, the nutritional value and health safety of the food as eaten, in contrast to the composition and other properties of freshly harvested material...  1, record 20, English, - processing%20technique

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

to freeze(food) so rapidly for presentation that ice crystals formed are too small to impair seriously the composition of the cells and consequently natural juices and flavor are preserved.  2, record 21, English, - quick%2Dfreeze

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Refroidir subitement et profondément aux fins de conservation.  2, record 21, French, - cryosaisir

Record 21,  Textual support,  Spanish