TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A system including food and non-food products that serves the production, processing, trade, marketing, consumption and disposal of goods that originate from agriculture, forestry, or fisheries [as well as] the inputs needed and outputs generated at each of these processes.  4, record 1, English, - agri%2Dfood%20system

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Ensemble constitué, d'une part, par les produits alimentaires et autres entrant dans la production, la transformation, le commerce, la commercialisation, la consommation et la mise au rebut d'articles d'origine agricole, forestière et halieutique et d'autre part, par les intrants nécessaires et les extrants obtenus dans chacun de ces processus.  3, record 1, French, - syst%C3%A8me%20agroalimentaire

Record number: 1, Textual support number: 1 OBS

agroalimentaire : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).  5, record 1, French, - syst%C3%A8me%20agroalimentaire

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Conjunto de las actividades que concurren a la formación y a la distribución de los productos alimentarios y, en consecuencia, al cumplimiento de la función de la alimentación humana en una sociedad determinada.  1, record 1, Spanish, - sistema%20agroalimentario

Record number: 1, Textual support number: 1 OBS

Los tres principales sectores de actividad económica del SAA son el sector agrario, la industria agroalimentaria y la distribución alimentaria.  1, record 1, Spanish, - sistema%20agroalimentario

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

In our recent ethnographic explorations we work with people who have moved from non-rural contexts to the countryside for ideological and/or practical reasons to implement the peasant lifestyle and economy... We use the concept of "neo-peasants" to define this group. Many of neo-peasants believe that a sustainable lifestyle can only be implemented in the countryside, and that cities are by definition unsustainable. They mainly originate from movements that call for self-management, direct democracy, responsible consumption, food sovereignty, autonomy, and degrowth.  1, record 2, English, - neo%2Dpeasant

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

[...] certains ont fait le choix de changer de vie pour se consacrer à une agriculture agroécologique (agriculture biologique, de conservation, biodynamisme, en accord avec les principes de la permaculture, etc. ...). Nous les appelons les «néopaysan.nes». Ils choisissent l'agroécologie comme une route alternative pour rentrer dans le circuit de l'alimentation et promouvoir aussi bien la durabilité sociale qu'environnementale.  2, record 2, French, - n%C3%A9opaysan

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

The characteristic of food that is fit for human consumption and not dangerous to health.  2, record 3, English, - food%20safety

Record number: 3, Textual support number: 1 OBS

food safety: designation standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau.  3, record 3, English, - food%20safety

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Caractère des aliments qui sont propres à la consommation humaine et sans danger pour la santé.  3, record 3, French, - salubrit%C3%A9%20des%20aliments

Record number: 3, Textual support number: 1 OBS

Ne pas confondre avec «innocuité des aliments». La salubrité indique que, du fait qu'il est sûr et sain, l'aliment est propre à la consommation (normes d'hygiène respectées durant la préparation, etc.).  4, record 3, French, - salubrit%C3%A9%20des%20aliments

Record number: 3, Textual support number: 2 OBS

salubrité des aliments; salubrité alimentaire : désignations normalisées par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.  4, record 3, French, - salubrit%C3%A9%20des%20aliments

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Cualidad de los alimentos que son aptos para el consumo.  3, record 3, Spanish, - salubridad%20alimentaria

Record number: 3, Textual support number: 1 CONT

"Food safety" designa la garantía de salubridad de los alimentos para el consumidor, generalmente en el ámbito de la nutrición, el consumo o la tecnología alimentaria [...]  4, record 3, Spanish, - salubridad%20alimentaria

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

The waste of edible food which occurs at any stage of the food system, from production to consumption.  2, record 4, English, - food%20waste

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Gaspillage d'aliments consommables qui se produit à n'importe quelle étape du système alimentaire, de la production à la consommation.  2, record 4, French, - gaspillage%20alimentaire

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

La pérdida y el desperdicio de alimentos (PDA) constituye un desafío apremiante en el diseño de sistemas alimentarios sostenibles.  1, record 4, Spanish, - desperdicio%20de%20alimentos

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

The gastrocolic reflex is a physiological reflex that controls the motility of the lower gastrointestinal tract following a meal. As a result of the gastrocolic reflex, the colon has increased motility in response to the stretch of the stomach with the ingestion of food. The gastrocolic reflex allows room for the consumption of more food via control over peristalsis and movement of ingested food distally toward the rectum.  2, record 5, English, - gastrocolic%20reflex

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Le réflexe gastrocolique qui correspond à la stimulation de la motricité colorectale par la distension de l'estomac est anormal chez les patients souffrant du SCI [syndrome du côlon irritable].  2, record 5, French, - r%C3%A9flexe%20gastrocolique

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Reflejo fisiológico que se produce en ciertos animales, incluyendo el ser humano, cuando los alimentos (sólidos y/o líquidos) llegan a un estómago vacío, provocando movimientos peristálticos en el tracto gastrointestinal (especialmente el colon).  1, record 5, Spanish, - reflejo%20gastroc%C3%B3lico

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - Canadian%20Nutrient%20File

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - Fichier%20canadien%20sur%20les%20%C3%A9l%C3%A9ments%20nutritifs

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

The food environment alters how dietary choices are made and how we produce, access, prepare, and consume food as a society... Taste, health, social status, cost, and resources are all influencers of what foods are chosen to eat, but culture and tradition are also key factors... Events also influence production and consumption : social events and gatherings, holiday traditions, special occasions, and religious or ritual observances that call for special foods... For some, food choice can be deeply personal and often hinge on our ideals, sense of identity, and habits...  2, record 7, English, - dietary%20choice

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

As food enters the intestines for digestion, the peptide hormone cholecystokinin(CCK) stimulates the vagus nerve to send a satiety signal to the brain. The vagus nerve is therefore sensitive to stomach distension and CCK levels, as well as other factors related to food consumption. It communicates these satiety signals to the brain, and reduces food consumption. Other satiety signals operate over a longer time scale. The most important of these is the hormone leptin..., which is released mostly from adipose cells... The more fat in the cells, the more leptin is released into the bloodstream. When leptin reaches the brain, it signals that enough fat is stored throughout the body.  2, record 8, English, - satiety%20signal

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

[...] après l'ingestion d'aliments, les adipocytes, cellules qui stockent les lipides, sécrètent et déversent dans la circulation la leptine, qui constitue sans doute un signal de satiété.  1, record 8, French, - signal%20de%20sati%C3%A9t%C3%A9

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Intake of calories occurs for multiple reasons... Perhaps the most important is the net caloric deficit that begins after the digestion of a meal. As calories are used, the increasing deficit that accrues eventually leads to hunger, food seeking, and food ingestion. This component of feeding may be called "homeostatic hunger" because it reflects a true metabolic deficit, and consumption is aimed at maintaining energy stores.  2, record 9, English, - homeostatic%20hunger

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Hedonic hunger refers to consumption of food just for pleasure and not to maintain energy homeostasis. In this condition, the subject eats also when not in a state of short-term energy depletion, and food is consumed uniquely because of its gustatory rewarding properties.  2, record 10, English, - hedonic%20hunger

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Il convient tout d'abord de distinguer la faim physiologique, déclenchée par un besoin réel, de la faim hédonique, uniquement motivée par le plaisir gustatif qui lui est associé.  2, record 10, French, - faim%20h%C3%A9donique

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Alpha-gal syndrome (AGS) is a serious and unusual food allergy to red (mammalian) meat. It occurs in people who have been bitten by certain types of ticks, usually if they’ve been bitten more than once. ... The saliva of some ticks contains a sugar molecule called alpha-gal (α-Gal). When alpha-gal enters the bloodstream, it can increase your sensitivity to red meat. This can trigger an immune system response. Your body reacts as if red meat is harmful, causing allergic symptoms. People with AGS may also react to other products containing alpha-gal, including medications and personal care products.  3, record 11, English, - alpha%2Dgal%20syndrome

Record number: 11, Textual support number: 1 OBS

Unlike more traditional food allergies where consumption of an allergen produces symptoms within minutes, AGS reactions typically occur 3-8 hours after eating.  4, record 11, English, - alpha%2Dgal%20syndrome

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Dans la salive de la tique se trouve un sucre : le α-gal. C'est en mordant son hôte que la tique lui injecte le sucre. Il faut savoir que l'α-gal est présent chez la plupart des mammifères, incluant le bœuf, le porc et l'agneau, mais absent chez l'humain. Donc, au contact de l'α-gal transmis par la tique, certains individus, mais pas tous, développeront des anticorps (IgE) contre le sucre en question. Plus tard, lorsque la personne mangera de la viande rouge qui, rappelons-le, contient de l'α-gal, les anticorps reconnaîtront le sucre, ce qui provoquera une réaction allergique. Toutefois, contrairement à la réaction typique découlant d'une allergie alimentaire, le syndrome α-gal se manifeste plusieurs heures (jusqu'à 10 heures dans certains cas) après la consommation de viande rouge. Parmi les symptômes observés, on retrouve des crampes abdominales, de la nausée, des vomissements, des difficultés respiratoires, une baisse de la pression artérielle, une enflure des lèvres et de la gorge.  2, record 11, French, - syndrome%20alpha%2Dgal

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

Mechanical devices, including tractors and implements, used in farming to save labour.  1, record 12, English, - farm%20machinery

Record number: 12, Textual support number: 1 CONT

Agricultural machinery has enabled farmers to conduct more work with less labor, and convert fields used to feed horses to cropland for food and fiber for human consumption.  2, record 12, English, - farm%20machinery

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

[...] intervient dans la réparation, l’entretien et la vente de vos appareils de motoculture dans l’ensemble de la région [...]  2, record 12, French, - machinerie%20agricole

Record number: 12, Textual support number: 1 OBS

Le mot motoculture est plus fréquemment utilisé en Europe qu'au Canada.  3, record 12, French, - machinerie%20agricole

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

The world’s first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat." Grown in vitro from cattle stem cells at a cost of 250,000 euros ($332,000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20,000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.  1, record 13, English, - laboratory%2Dgrown%20beef%20burger

Record number: 13, Textual support number: 1 OBS

The first laboratory-produced meat patty (cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger." The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials (vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one’s own kitchen within 20 years.  13, record 13, English, - laboratory%2Dgrown%20beef%20burger

Record number: 13, Textual support number: 2 OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors(the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.  13, record 13, English, - laboratory%2Dgrown%20beef%20burger

Record number: 13, Textual support number: 3 OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.  13, record 13, English, - laboratory%2Dgrown%20beef%20burger

Record number: 13, Textual support number: 4 OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.  13, record 13, English, - laboratory%2Dgrown%20beef%20burger

Record number: 13, Textual support number: 5 OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.  13, record 13, English, - laboratory%2Dgrown%20beef%20burger

Record number: 13, Textual support number: 6 OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.  13, record 13, English, - laboratory%2Dgrown%20beef%20burger

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.  15, record 13, French, - hamburger%20in%20vitro

Record number: 13, Textual support number: 1 OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.  16, record 13, French, - hamburger%20in%20vitro

Record number: 13, Textual support number: 2 OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».  16, record 13, French, - hamburger%20in%20vitro

Record number: 13, Textual support number: 3 OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.  16, record 13, French, - hamburger%20in%20vitro

Record number: 13, Textual support number: 4 OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.  16, record 13, French, - hamburger%20in%20vitro

Record number: 13, Textual support number: 5 OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)  16, record 13, French, - hamburger%20in%20vitro

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

The medical bacteriologist is usually concerned with the safety of food immediately prior to consumption... The industrial bacteriologist, on the other hand, is required to check the cleanliness of plant procedures from beginning to end by the examination daily, or even hourly, of samples of food at different stages of production.  1, record 14, English, - industrial%20bacteriologist

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 OBS

[A group of the Food and Agriculture Organization of the United Nations(FAO) that] represents a forum for intergovernmental consultation and exchange on trends in production, consumption, trade and prices of jute, kenaf and allied fibres, including regular appraisal of the global market situation and short term outlook.... under FAO auspices, [it] considers changes in national policies and examines their international effects as pertaining to the current and prospective market situation.  2, record 15, English, - Intergovernmental%20Group%20on%20Jute%2C%20Kenaf%20and%20Allied%20Fibres

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

[Un groupe de l'Organisation des Nations Unies pour l'alimentation et l'agriculture (FAO) qui] représente un forum de consultation et d'échange intergouvernementaux sur les tendances de la production, la consommation, le commerce et les prix du jute, [du] kénaf et [des] fibres apparentées, y compris l'évaluation régulière de la situation globale du marché et les perspectives à court terme. Le groupe, sous les auspices de la FAO, envisage des modifications dans les politiques nationales et examine leurs effets internationaux par rapport à la situation actuelle et aux perspectives du marché.  1, record 15, French, - Groupe%20intergouvernemental%20sur%20le%20jute%2C%20le%20k%C3%A9naf%20et%20les%20fibres%20apparent%C3%A9es

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Groundnuts are a key commodity in the livelihoods of the rural poor in the semi-arid regions of India, both as a source of food for human and animal consumption, and as a source of income. Those households relying on groundnut as a major source of protein or consuming animals fed on groundnut cake or haulms face potentially severe health risks.  5, record 16, English, - groundnut%20cake

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

La principale activité de Lactara est l'importation en Europe de sous-produits de l'huilerie et en particulier de tourteaux d'arachide, destinés à l'alimentation animale en complément de céréales. Le tourteau d'arachide est riche en protéines (50 %) et ajoute de l'appétence à l'alimentation du bétail.  2, record 16, French, - tourteau%20d%27arachides

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

Food prepared by the food industry for human or animal consumption that is unsafe due to contamination.  1, record 17, English, - contaminated%20food%20product

Record number: 17, Textual support number: 1 OBS

contaminated food product: designation and definition standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau.  2, record 17, English, - contaminated%20food%20product

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Aliment préparé par l'industrie alimentaire et destiné à la consommation humaine ou animale, et qui est dangereux en raison de sa contamination.  1, record 17, French, - produit%20alimentaire%20contamin%C3%A9

Record number: 17, Textual support number: 1 OBS

produit alimentaire contaminé : désignation et définition normalisées par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.  2, record 17, French, - produit%20alimentaire%20contamin%C3%A9

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

Producto que contiene microorganismos, bacterias, plaguicidas, partículas radioactivas o cualquier otra materia extraña física o química, lo cual hace al producto nocivo para el consumo.  2, record 17, Spanish, - producto%20alimentario%20contaminado

Record number: 17, Textual support number: 1 CONT

El Organismo de Normas Alimentarias de la Gran Bretaña intensificó el retiro masivo del mercado de productos alimentarios contaminados con un colorante rojo que causa cáncer, el sudan-1, y en China, los medios de difusión informaron que en 12 provincias y municipios del país se había encontrado sudan-1 en algunos alimentos.  1, record 17, Spanish, - producto%20alimentario%20contaminado

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

As a response to the generalized food crisis of the early 1970s, the Committee on World Food Security prompted the creation of the Global Information and Early Warning System on Food and Agriculture(GIEWS). Over the years, GIEWS has established itself as the world's leading source of information and as a respected authority on global food production, consumption and trade. It continuously monitors the food security situation in every country of the world and alerts the world to emerging food shortages.  2, record 18, English, - Global%20Information%20and%20Early%20Warning%20System%20on%20Food%20and%20Agriculture

Record number: 18, Textual support number: 2 OBS

This system belongs to the United Nations Food and Agriculture Organization.  3, record 18, English, - Global%20Information%20and%20Early%20Warning%20System%20on%20Food%20and%20Agriculture

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

En réaction à la crise alimentaire généralisée du début des années 1970, le Comité de la sécurité alimentaire mondiale (CSA) a sollicité la création du Système mondial d'information et d'alerte rapide sur l'alimentation et l'agriculture (SMIAR). Au fil du temps, le SMIAR s'est imposé comme la principale source mondiale, faisant autorité, d'informations sur la production, la consommation et le commerce de produits alimentaires à l'échelle mondiale. Le système surveille en permanence la situation de la sécurité alimentaire dans tous les pays du monde, et alerte la communauté internationale en cas de pénurie alimentaire imminente.  1, record 18, French, - Syst%C3%A8me%20mondial%20d%27information%20et%20d%27alerte%20rapide%20sur%20l%27alimentation%20et%20l%27agriculture

Record number: 18, Textual support number: 2 OBS

Système appartenant à l'Organisation des Nations Unies pour l'alimentation et l'agriculture.  2, record 18, French, - Syst%C3%A8me%20mondial%20d%27information%20et%20d%27alerte%20rapide%20sur%20l%27alimentation%20et%20l%27agriculture

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

Food intoxication caused by the consumption of molluscs that have accumulated domoic acid, a neurotoxin produced by some strains of phytoplankton.  6, record 19, English, - amnesic%20shellfish%20poisoning

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Empoisonnement alimentaire causé par l'ingestion de [mollusques] contaminés par l'acide domoïque, [une neurotoxine] produit par [certaines souches de phytoplancton].  7, record 19, French, - intoxication%20amn%C3%A9sique%20par%20les%20mollusques

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 DEF

Intoxicación [que] se debe al ácido domoico, un aminoácido producido por la diatomea Nitzschia pungens.  1, record 19, Spanish, - intoxicaci%C3%B3n%20amn%C3%A9sica%20por%20ingesti%C3%B3n%20de%20moluscos

Record number: 19, Textual support number: 1 OBS

A esta intoxicación se le denomina generalmente intoxicación por ácido domoico, ya que este ácido es la única toxina que se sabe está implicada. En dosis bajas, este compuesto originaría trastornos gastroentéricos, pero en dosis más elevadas puede ocasionar una lesión grave a células cerebrales provocando síntomas neurológicos que incluyen la pérdida de memoria. El ácido domoico interrumpe la transmisión neuroquímica normal en el cerebro fijándose a los receptores de glutamato, hecho que causa mayor excitación de las neuronas y rotura final de las células. Por esta razón, es una toxina nociva que puede provocar la muerte cuando se ingiere en dosis elevadas.  2, record 19, Spanish, - intoxicaci%C3%B3n%20amn%C3%A9sica%20por%20ingesti%C3%B3n%20de%20moluscos

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Hard snuff is defined as a "smokeless, dissolvable tobacco product in lozenge, bit or tablet form that contains as an ingredient compressed, powdered tobacco with nicotine, that is intended for human consumption and that is not regulated as a food or drug or approved as nicotine replacement therapy. "  1, record 20, English, - hard%20snuff

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

[A claim] relating the consumption of a food or food constituent, in the context of the total diet, to the reduced risk of developing a disease or health-related condition.  1, record 21, English, - reduction%20of%20disease%20risk%20claim

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Allégation [qui] porte sur le fait que la consommation d'un aliment ou d'un constituant d'un aliment, dans le contexte de l'alimentation globale, pourrait réduire le risque d'une maladie ou d'un état spécifique.  1, record 21, French, - all%C3%A9gation%20relative%20%C3%A0%20la%20r%C3%A9duction%20du%20risque%20de%20maladie

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Salt consumption reduction is a priority for the Government and in 2003 the Food Standards Agency introduced a salt reduction strategy. Most of the effort at a national level has been directed at encouraging food manufacturers to reduce the amount of salt in manufactured foods...  2, record 22, English, - salt%20consumption%20reduction

Record 22,  Textual support,  French

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

... a prediction of the daily intake of a pesticide residue which is based on the most realistic estimate of residue levels in food and the best available data on food consumption for a specific population.  1, record 23, English, - national%20estimated%20daily%20intake

Record number: 23, Textual support number: 1 CONT

The residue levels may be estimated based on median residues from supervised trials and allowing for residues in edible portion of a commodity. The residue includes the parent, metabolites and degradation products considered to be toxicologically significant. Changes in residues resulting from processing and cooking may be included. The proportion of the commodity treated or imported may be used to correct residue estimates. When adequate information is available, monitoring and surveillance data or total diet studies may also be used. When appropriate, dietary intake of residues from other known uses are assessed. The NEDI is expressed in milligrams of the residue per person.  1, record 23, English, - national%20estimated%20daily%20intake

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

[...] prévision de l'apport journalier en résidus d'un pesticide fondée sur l'estimation la plus réaliste des niveaux de résidus présents dans les aliments et sur les meilleures données disponibles relatives à la consommation alimentaire d'une population donnée.  1, record 23, French, - apport%20journalier%20estimatif%20national

Record number: 23, Textual support number: 1 CONT

Les niveaux de résidus sont estimés sur la base des concentrations médianes relevées lors d'essais contrôlés et corrigées en fonction des quantités de résidus présentes dans la portion comestible de l'aliment. Les résidus comprennent la substance initiale, ses métabolites et ses produits de dégradation jugés importants du point de vue toxicologique. La proportion du produit qui est traitée ou qui est importée peut servir à corriger les estimations concernant les résidus. Lorsque des renseignements adéquats sont disponibles, des données de surveillance ou obtenues lors d'études portant sur la ration alimentaire totale peuvent également être utilisées. Le cas échéant, les apports alimentaires de résidus provenant d'autres sources connues sont évalués. L'AJEN est exprimé en milligrammes de résidu par personne.  1, record 23, French, - apport%20journalier%20estimatif%20national

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

Azaspiracid shellfish poisoning(AZP) is a foodborne intoxication associated with the consumption of contaminated shellfish harvested from waters affected by growth of certain types of toxic algae.... AZP is caused by the ingestion of toxins that accumulate in certain types of shellfish that have been feeding on the algae that produce the toxins. AZP is a form of food poisoning with symptoms typical of gastroenteritis, broadly similar to DSP [diarrhetic shellfish poisoning].  3, record 24, English, - azaspiracid%20shellfish%20poisoning

Record 24,  Textual support,  French

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

[The] consumption which would not have taken place in the absence of a food aid transaction provided on special or concessional terms.  1, record 25, English, - additional%20consumption

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 DEF

Consommation qui n'aurait pas eu lieu en l'absence de l'opération d'aide alimentaire à des conditions spéciales ou à des conditions de faveur.  1, record 25, French, - consommation%20suppl%C3%A9mentaire

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

The collective physical, economic, policy and sociocultural surroundings, opportunities and conditions that influence people's food and beverage choices and consumption.  2, record 26, English, - food%20environment

Record number: 26, Textual support number: 1 OBS

Food environments include the foods available to people in public or private settings like shops, markets, street stalls, restaurants, schools, and workplaces and, where relevant, from food grown by households or exchanged in local communities.  2, record 26, English, - food%20environment

Record number: 26, Textual support number: 2 OBS

The concept of food environments was developed in the context of concerns about unhealthy diets, obesity and diet-related non-communicable diseases (NCDs).  2, record 26, English, - food%20environment

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

[..­.] ensemble des conditions dans lesquelles une personne a accès aux aliments, les achète et les consomme.  2, record 26, French, - environnement%20alimentaire

Record 26,  Textual support,  Spanish

Record number: 26, Textual support number: 1 CONT

Con base en experiencias para la vigilancia y prevención del sobrepeso y enfermedades crónicas en adolescentes y adultos se utilizó un cuestionario estructurado [...] que incluyó datos: sociodemográficos [...] antropométricos [...] consumo de alimentos [...] percepciones del entorno alimentario (disponibilidad y acceso al consumo de frutas, verduras y aceite vegetal).  1, record 26, Spanish, - entorno%20alimentario

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

The purposes of food consumption surveys are : to identify, predict and detect chronic or acute food and nutritional problems; to target population groups for both short-term relief efforts and longer-term policy and programme development; to plan and implement food and nutritional programmes and interventions; to monitor changes and evaluate the impact of interventions and programmes.  1, record 27, English, - food%20consumption%20survey

Record 27,  Textual support,  French

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

The nutritional status of an individual and/or a population depends on all the factors that have an effect on the food/health relationship. Food and nutrition surveillance systems keep track of the nutritional status of populations and their consumption of food in order to facilitate decision making in this area.  2, record 28, English, - food%20and%20nutrition%20surveillance%20system

Record 28,  Textual support,  French

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

The conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption.  1, record 29, English, - food%20hygiene

Record number: 29, Textual support number: 1 OBS

Food hygiene refers to avoiding microbiological contamination of food with harmful microorganisms.  1, record 29, English, - food%20hygiene

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

[Ensemble des] conditions et mesures nécessaires pour la production, l'élaboration, l'emmagasinage et la distribution des denrées alimentaires afin d'obtenir des produits en bon état, salubres, inoffensifs et convenables pour la consommation humaine.  1, record 29, French, - hygi%C3%A8ne%20alimentaire

Record 29,  Textual support,  Spanish

Record number: 29, Textual support number: 1 DEF

Condiciones y medidas necesarias para la producción, elaboración, almacenamiento, distribución, comercialización y hasta la preparación culinaria de los alimentos destinadas a garantizar un producto inocuo, en buen estado y comestible, apto para el consumo humano.  1, record 29, Spanish, - higiene%20de%20los%20alimentos

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 OBS

[In the Meat Inspection Regulations, 1990, ] animal food means a meat product identified for use as food for an animal that is not a food animal [for human consumption. ]  1, record 30, English, - animal%20food

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 OBS

[Dans le Règlement de 1990 sur l'inspection des viandes,] aliment pour animaux [fait référence à un] produit de viande désigné comme aliment destiné à un animal, à l'exclusion d'un animal pour alimentation humaine.  1, record 30, French, - aliment%20pour%20animaux

Record 30,  Textual support,  Spanish

Record number: 30, Textual support number: 1 CONT

Los alimentos para animales son mezclas de nutrientes elaborados en forma tal que responden a requerimientos de cada especie, edad, tipo de explotación a que se destina el animal, bien sea suministrado como única fuente de alimento o como complemento de otras fuentes nutricionales.  1, record 30, Spanish, - alimento%20para%20animales

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

A transaction by which food commodities destined to human consumption are provided to a recipient country, a group of people or a beneficiary entity either on a fully grant form or on a concessional loan basis.  3, record 31, English, - food%20aid

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 DEF

[...] transfert de produits alimentaires d'un pays donateur à un pays[, à un groupe de personnes ou à une entité bénéficiaires] à titre de don pur et simple ou à des conditions de faveur exceptionnelles.  3, record 31, French, - aide%20alimentaire

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 DEF

[The sum of] the elements(environment, people, inputs, processes, infrastructures, institutions, etc.) [, of the] activities that relate to the production, processing, distribution, preparation and consumption of food, and [of] the outputs of these activities, including socio-economic and environmental outcomes.  2, record 32, English, - food%20system

Record number: 32, Textual support number: 1 OBS

A food system operates within and is influenced by social, political, economic and environmental contexts. A food system is derived from and interacts with the ecosystem in which it is located.  2, record 32, English, - food%20system

Record number: 32, Textual support number: 1 PHR

global food system  2, record 32, English, - food%20system

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

Ensemble des individus et des ressources intervenant dans la production, la transformation, la distribution et la consommation d'aliments ainsi que dans la gestion des déchets.  2, record 32, French, - syst%C3%A8me%20alimentaire

Record number: 32, Textual support number: 1 OBS

Le système alimentaire est à considérer également dans ses dimensions territoriales (ville, région, pays) et politiques (lois et règlements, politiques et programmes gouvernementaux). La diversité du système alimentaire est un atout pour la sécurité alimentaire et l'accès de tous et toutes à une alimentation abordable et de qualité. Par conséquent, améliorer le système alimentaire nécessite des actions concertées de secteurs différents : l'agriculture, le développement social, le transport, l'urbanisme, la protection de l'environnement, la santé et le développement économique.  3, record 32, French, - syst%C3%A8me%20alimentaire

Record number: 32, Textual support number: 1 PHR

système alimentaire mondial  2, record 32, French, - syst%C3%A8me%20alimentaire

Record 32,  Textual support,  Spanish

Record number: 32, Textual support number: 1 DEF

Suma de los diversos elementos, actividades y actores que, mediante sus interrelaciones, hacen posible la producción, transformación, distribución y consumo de alimentos[,] desde la gestión de los recursos naturales y la biodiversidad hasta la gestión de las pérdidas y desperdicios de alimentos.  1, record 32, Spanish, - sistema%20alimentario

Record number: 32, Textual support number: 1 PHR

sistema alimentario actual, sistema alimentario eficiente, sistema alimentario eficiente e inclusivo, sistema alimentario global, sistema alimentario local, sistema alimentario regional, sistema alimentario sostenible, sistema alimentario tradicional  2, record 32, Spanish, - sistema%20alimentario

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

The right of people to define their own policies and strategies for the sustainable production, distribution and consumption of food, with respect for their own cultures and their own systems of managing natural resources and rural areas, and is considered to be a precondition for food security.  2, record 33, English, - food%20sovereignty

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 CONT

Pour sa part, la souveraineté alimentaire est un concept qui s'adresse aux États et vise à privilégier l'alimentation de la population nationale. Elle permet à chaque État d'être responsable de son alimentation et de définir sa politique alimentaire en tenant compte de ses propres spécificités sociales et culturelles. Elle protège aussi l'agriculture intérieure contre les importations à des prix inférieurs aux coûts de la production locale.  2, record 33, French, - souverainet%C3%A9%20alimentaire

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

[Referring to a] minimum requirement for any substance either destined for human consumption or that will contact food for human consumption.  1, record 34, English, - food%20grade

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 DEF

[Fait référence aux] conditions minimales à remplir par toute substance destinée à la consommation humaine ou qui est [en] contact [avec des] aliments destinés à la consommation humaine.  1, record 34, French, - de%20qualit%C3%A9%20alimentaire

Record 34,  Textual support,  Spanish

Record number: 34, Textual support number: 1 CONT

La experiencia demuestra que, en la mayor parte de los aditivos empleados en los plásticos de uso alimentario, el nivel de sustancia que migra al alimento es, al menos, dos órdenes de magnitud inferior al nivel existente en el plástico. [...] El fabricante de polímeros deberá asegurarse que los monómeros y aditivos utilizados están en la lista de sustancias permitidas para la fabricación de materiales y artículos de uso alimentario.  2, record 34, Spanish, - de%20uso%20alimentario

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 CONT

Harvested bananas that fall off a truck, for instance, are considered food loss. Food that is fit for human consumption, but is not consumed because it is or left to spoil or discarded by retailers or consumers is called food waste. This may be because of rigid or misunderstood date marking rules, improper storage, buying or cooking practices.  1, record 35, English, - food%20loss

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 CONT

Lorsque des bananes récoltées tombent d'un camion, il s'agit par exemple de pertes alimentaires. En revanche, lorsque des denrées propres à la consommation humaine ne sont pas utilisées parce que les détaillants ou les consommateurs les laissent pourrir ou les jettent, on parle de gaspillages alimentaires. Ces gaspillages peuvent être dus à des règles de marquage des dates de péremption trop rigides ou mal comprises, à de mauvaises conditions d'entreposage, à des achats mal gérés ou à des modes de cuisson inappropriés.  1, record 35, French, - perte%20alimentaire

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 CONT

Per capita, egg consumption rose slightly to 258. 3, due to increased demand in the breaking egg market for commercial baking, confections, and the fast food industry.  1, record 36, English, - breaking%20egg%20market

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 OBS

œufs de casserie : Œufs vendus aux usines de transformation.  2, record 36, French, - march%C3%A9%20des%20%26oelig%3Bufs%20de%20casserie

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

The set of processes by which organisms acquire energy and nutrients, whether the food is directly consumed(feeding), stored for later consumption(hoarding), or given to other individuals(provisioning).  2, record 37, English, - foraging

Record number: 37, Textual support number: 1 PHR

foraging area, foraging behavior, foraging strategy  3, record 37, English, - foraging

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 OBS

recherche de nourriture : désignation approuvée par le Comité de terminologie d'Agriculture et Agroalimentaire Canada.  2, record 37, French, - recherche%20de%20nourriture

Record 37,  Textual support,  Spanish

Record number: 37, Textual support number: 1 DEF

[Proceso por el cual los organismos hacen la] búsqueda, preparación y consumo de alimento.  1, record 37, Spanish, - forrajeo

Record number: 37, Textual support number: 1 PHR

actividad de forrajeo, comportamiento de forrajeo, estrategia de forrajeo  2, record 37, Spanish, - forrajeo

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

... the science of classifying or ranking foods according to their nutritional composition for reasons related to preventing disease and promoting health.  1, record 38, English, - nutrient%20profiling

Record number: 38, Textual support number: 1 CONT

Nutrient profiling can be used for various applications, including marketing of foods to children, health and nutrition claims, product labelling logos or symbols, information and education, provision of food to public institutions, and the use of economic tools to orient food consumption.  1, record 38, English, - nutrient%20profiling

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 CONT

Dans le contexte actuel d'une meilleure protection de la santé du consommateur, le profilage nutritionnel a été développé pour classer les aliments selon leur composition nutritionnelle et ainsi permettre aux consommateurs de ne pas être induits en erreur quant à la valeur nutritionnelle globale des produits qu'ils achètent.  1, record 38, French, - profilage%20nutritionnel

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

[Disorders] characterized by a persistent disturbance of eating or eating-related behavior that results in altered consumption or absorption of food that significantly impairs physical health or psychosocial functioning.  2, record 39, English, - feeding%20and%20eating%20disorders

Record number: 39, Textual support number: 1 OBS

... the two separate categories "feeding disorders" and "eating disorders" from [the Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition] are integrated into a single category called "feeding and eating disorders" in [the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition].  3, record 39, English, - feeding%20and%20eating%20disorders

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

[Troubles caractérisés] par des perturbations persistantes de l'alimentation ou du comportement alimentaire entraînant un mode de consommation pathologique ou une absorption de nourriture délétère pour la santé physique ou le fonctionnement social.  3, record 39, French, - troubles%20de%20l%27alimentation%20et%20des%20conduites%20alimentaires

Record number: 39, Textual support number: 1 OBS

Les catégories «troubles des conduites alimentaires» et «trouble de l'alimentation de la première ou de la deuxième enfance» de la quatrième édition du Manuel diagnostique et statistique des troubles mentaux ont été combinées pour former la catégorie «troubles des conduites alimentaires et de l'ingestion d'aliments» dans la cinquième édition du Manuel diagnostique et statistique des troubles mentaux.  4, record 39, French, - troubles%20de%20l%27alimentation%20et%20des%20conduites%20alimentaires

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 CONT

FAO's [Food and Agriculture Organization of the United Nations] measure of undernourishment reflects the proportion of the population that has access to sufficient dietary energy supply and is based on food balance sheets(FBS) derived from supply utilization accounts(SUA), which measure the amount of food available for consumption.  1, record 40, English, - supply%2Futilization%20account

Record 40,  Textual support,  French

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 DEF

The safety of food for consumption.  2, record 41, English, - wholesomeness

Record number: 41, Textual support number: 1 OBS

[Wholesomeness] has to be considered for food processed by ionizing radiation, and covers aspects such as radiological safety, toxicological safety, microbiological safety, as well as nutritional adequacy.  2, record 41, English, - wholesomeness

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 CONT

La salubrité des aliments qui ont été irradiés jusqu'à une dose globale moyenne de 10 kGy [kilogray] n'est pas altérée. Dans ce contexte, l'expression «salubrité» signifie que les aliments irradiés peuvent être consommés sans dangers d'ordre toxicologique. Aucun problème microbiologique ou nutritionnel particulier ne résulte de l'irradiation de denrées alimentaires jusqu'à une dose globale moyenne de 10 kGy [...]  3, record 41, French, - salubrit%C3%A9

Record 41,  Textual support,  Spanish

Record number: 41, Textual support number: 1 DEF

Nivel de calidad para la salud.  1, record 41, Spanish, - salubridad

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 DEF

[A specialized survey] on food consumption data, conducted in a few countries with small sample sizes on an ad-hoc basis.  1, record 42, English, - nutritional%20dietary%20survey

Record number: 42, Textual support number: 1 OBS

[It measures] food intake by collecting both qualitative descriptions and quantities consumed of each food item during the last one to fifteen days by individuals.  1, record 42, English, - nutritional%20dietary%20survey

Record 42,  Textual support,  French

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

Recent outbreaks of foodborne illness have been linked to the consumption of contaminated sprouts. The spent irrigation water used to irrigate sprouts can carry many microorganisms, including pathogenic strains or Escherichia coli and Salmonella enterica. These pathogens are believed to originate from the seeds. The U. S. Food and Drug Administration recommends that sprout producers conduct microbiological testing of spent irrigation water from each production lot at least 48 h after seeds have germinated.  2, record 43, English, - spent%20irrigation%20water

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 CONT

Durant la germination, il est essentiel de garder l'environnement et l'équipement propres, pour éviter toute contamination. Tout l'équipement doit être nettoyé et désinfecté avant la germination de chaque nouveau lot [...] Afin de déterminer si des microorganismes pathogènes sont présents dans le produit fini, il est recommandé de recueillir de l'eau d'irrigation usée après 48 heures de germination et de rechercher la présence de microorganismes pathogènes.  2, record 43, French, - eau%20d%27irrigation%20us%C3%A9e

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 OBS

The Canadian Association for Food Studies(CAFS) promotes critical, interdisciplinary scholarship in the broad area of food systems :food policy, production, distribution and consumption. CAFS recognizes the need for coordinated interdisciplinary research efforts in response to societal needs for informing policy makers, assessing the outcomes of community-based work, and demonstrating the environmental and social impacts of changes affecting food systems and food policies.  3, record 44, English, - Canadian%20Association%20for%20Food%20Studies

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 OBS

L'Association canadienne des études sur l'alimentation (ACÉA) fait la promotion d'un savoir interdisciplinaire de première importance auprès du vaste réseau des systèmes alimentaires : les politiques alimentaires, la production, la distribution et la consommation des aliments. L'ACÉA est consciente de la nécessité de consacrer des efforts de recherche interdisciplinaire coordonnée pour répondre aux besoins de la société de renseigner les décideurs, d'évaluer les résultats du travail communautaire, et de démontrer les impacts environnementaux et sociaux des changements qui touchent les systèmes et les politiques alimentaires.  2, record 44, French, - Association%20canadienne%20des%20%C3%A9tudes%20sur%20l%27alimentation

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 CONT

Night eating syndrome : Recurrent episodes of night eating, as manifested by eating after awakening from sleep or by excessive food consumption after the evening meal. There is awareness and recall of the eating.  1, record 45, English, - night%20eating%20syndrome

Record 45,  Textual support,  French

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 DEF

The set of operations and functions between production and consumption of agricultural commodities which are fulfilled by different actors in order to achieve an effective and efficient food supply.  1, record 46, English, - post%2Dharvest%20system

Record 46,  Textual support,  French

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 DEF

[The quantity of] food available for human consumption, expressed in kilocalories per person per day(kcal/person/day).  3, record 47, English, - dietary%20energy%20supply

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 DEF

[Quantité de] nourriture disponible pour la consommation humaine, exprimée en kilocalories par personne par jour (kcal/personne/jour).  4, record 47, French, - disponibilit%C3%A9%20%C3%A9nerg%C3%A9tique%20alimentaire

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 DEF

Food grown within a certain distance from the point of its consumption.  1, record 48, English, - locally%20grown%20food

Record number: 48, Textual support number: 1 OBS

Locally grown fresh food can be consumed almost immediately after harvest, so it may be sold fresher and usually riper (e.g. picked at peak maturity, as it would be from a home garden).  3, record 48, English, - locally%20grown%20food

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 DEF

Aliment dont le lieu de production est à proximité du lieu de consommation.  2, record 48, French, - aliment%20local

Record number: 48, Textual support number: 1 OBS

Certains ont établi qu'un produit qui a été cultivé et transformé dans un rayon de 120 km du lieu de consommation peut être considéré comme un produit «local». [...] Avoir la volonté de consommer davantage de produits locaux commence d'abord avec un calcul du gros bon sens.  3, record 48, French, - aliment%20local

Record 48,  Textual support,  Spanish

Record number: 48, Textual support number: 1 DEF

Alimento que se produce cerca de su punto de consumo.  1, record 48, Spanish, - alimento%20local

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 DEF

An uncomfortable or painful sensation caused by insufficient food consumption.  1, record 49, English, - hunger

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 DEF

Sensation pénible ou douloureuse causée par l'insuffisance de la consommation d’aliments.  1, record 49, French, - faim

Record 49,  Textual support,  Spanish

Record number: 49, Textual support number: 1 DEF

Sensación molesta o dolorosa causada por un consumo insuficiente de alimentos.  1, record 49, Spanish, - hambre

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 DEF

The amount of food physically available for consumption over a reference period.  2, record 50, English, - food%20availability

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 DEF

Quantité d'aliments matériellement disponibles en vue d'être consommés pendant une période considérée.  2, record 50, French, - disponibilit%C3%A9%20alimentaire

Record 50,  Textual support,  Spanish

Record number: 50, Textual support number: 1 DEF

Cantidad de comida físicamente disponible para el consumo durante un período de referencia.  1, record 50, Spanish, - disponibilidad%20de%20alimentos