TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

In evaluating the safety of food residues, the most appropriate NOAEL [no observed adverse effect level] is divided by a safety factor, usually of 100. This number may be lower or higher, depending on a number of factors considered in the hazard assessment, such as the type of effect observed. The resulting figure provides the acceptable daily intake-the amount of the pesticide that toxicologists consider safe for humans to consume each day for an entire lifetime.  2, record 1, English, - safety%20factor

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Pour l'évaluation de l'innocuité des résidus dans les aliments, on divise la DSENO [dose sans effet nocif observé] la plus appropriée par un facteur de sécurité, habituellement 100. Ce facteur peut être plus faible ou plus élevé, selon certains des éléments considérés dans l'évaluation des dangers comme, par exemple, le type d'effet observé. Le résultat est la dose journalière admissible, c'est-à-dire la quantité de produit que les toxicologues estiment sans danger pour l'être humain même si elle est consommée quotidiennement pendant toute la vie.  2, record 1, French, - facteur%20de%20s%C3%A9curit%C3%A9

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A set of criteria for determining whether a person has a given disease.  2, record 2, English, - case%20definition

Record number: 2, Textual support number: 1 CONT

A case definition is an essential epidemiological tool for identifying ill individuals exposed to a risk factor(e. g., an event, location or specific food). The definition may therefore incorporate elements of time, place or person.  3, record 2, English, - case%20definition

Record number: 2, Textual support number: 1 OBS

case definition: designation standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau.  4, record 2, English, - case%20definition

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Ensemble de critères permettant de déterminer si une personne est atteinte d'une maladie donnée.  2, record 2, French, - d%C3%A9finition%20de%20cas

Record number: 2, Textual support number: 1 CONT

Une définition de cas peut être fondée sur des critères cliniques ou biologiques, ou les deux, ou sur un système dans lequel des points sont accordés pour chaque critère correspondant aux caractéristiques de la maladie.  3, record 2, French, - d%C3%A9finition%20de%20cas

Record number: 2, Textual support number: 1 OBS

définition de cas : désignation normalisée par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.  4, record 2, French, - d%C3%A9finition%20de%20cas

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Although temperature has been suggested to be the most deterministic factor for bivalve performance under climate change conditions... forcing predicted food availability onto the bioenergetic model would provide a more comprehensive understanding of how bivalve performance will change over time.  2, record 3, English, - bioenergetic%20model

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Les modèles à l'échelle de l'exploitation comprennent habituellement un modèle hydrodynamique pour décrire la circulation de l'eau dans l'élevage et un modèle bioénergétique pour décrire la filtration par les bivalves et leur croissance.  1, record 3, French, - mod%C3%A8le%20bio%C3%A9nerg%C3%A9tique

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Appearance is an important factor in food appeal, and legislation in most countries permits the addition of both natural and synthetic colouring matters.  1, record 4, English, - colouring

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Il n'est pas obligatoire de faire mention de la coloration sur l'étiquette des aliments (sauf pour les vinaigres, certains sirops, les confitures, gelées, marmelades).  1, record 4, French, - coloration

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A yellow pungent volatile oil (trade name Agene) formerly used for bleaching and aging flour.  7, record 5, English, - nitrogen%20trichloride

Record number: 5, Textual support number: 1 CONT

The chemical compound nitrogen trichloride (trichloramine) is a chloramine, with chemical formula NCl₃. A yellow, oily, pungent-smelling liquid, it is often found as a byproduct of chemical reactions between many nitrogen-containing compounds and chlorine. Nitrogen trichloride was trademarked as Agene and used to artificially bleach and age flour. When purified, it is highly unstable.  8, record 5, English, - nitrogen%20trichloride

Record number: 5, Textual support number: 2 CONT

Methionine sulfoximine(MSO) is a rare amino acid. It occurs in nature or as a by-product of some forms of food processing. A notable example of the latter was a former method for bleaching wheat flour, using nitrogen trichloride, the "agene process, "in use for most of the first 50 years of this century. "Agenized" flour was found to be responsible for various neurological disorders in animals, and MSO was identified as the toxic factor.  9, record 5, English, - nitrogen%20trichloride

Record number: 5, Textual support number: 1 OBS

nitrogen chloride: A generic term.  10, record 5, English, - nitrogen%20trichloride

Record number: 5, Textual support number: 2 OBS

Chemical formula: Cl₃N or NCl₃  11, record 5, English, - nitrogen%20trichloride

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Produit chimique qui se présente sous la forme d'un liquide huileux jaune, d'odeur irritante, peu soluble dans l'eau, que l'on prépare par action du chlore sur le chlorure d'ammonium et qui a été utilisé pour le blanchiment et le vieillissement des farines.  7, record 5, French, - trichlorure%20d%27azote

Record number: 5, Textual support number: 1 OBS

chlorure d'azote : Terme générique.  2, record 5, French, - trichlorure%20d%27azote

Record number: 5, Textual support number: 2 OBS

Formule chimique : Clindice 3]N ou NCl₃  7, record 5, French, - trichlorure%20d%27azote

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

[Biomagnification] can be measured under laboratory and field conditions and accounts for uptake via the diet. The extent of chemical biomagnification may, for example, be expressed in the form of a biomagnification factor(BMF), which is the ratio of the chemical concentration in the predator to that in its food.  3, record 6, English, - biomagnification%20factor

Record number: 6, Textual support number: 1 OBS

biomagnification factor: term used by Environment Canada.  4, record 6, English, - biomagnification%20factor

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

La bioamplification peut être mesurée en laboratoire et sur le terrain, et elle tient compte de l'assimilation par le régime alimentaire. L'ampleur de la bioamplification chimique peut être exprimée par exemple sous la forme d'un facteur de bioamplification, c'est-à-dire le rapport entre la concentration chimique dans le prédateur et celle dans sa nourriture.  3, record 6, French, - facteur%20de%20bioamplification

Record number: 6, Textual support number: 1 OBS

facteur de bioamplification : terme en usage à Environnement Canada.  4, record 6, French, - facteur%20de%20bioamplification

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

A substance's potential to bioaccumulate can be expressed by the bioaccumulation factor(BAF), the bioconcentration factor(BCF) or the octanol-water partition coefficient(Kow). The BAF and the BCF measure the concentration of a substance in a living organism relative to its concentration in the surrounding medium. The BAF accounts for substance intake from both food and the surrounding medium, while the BCF accounts for intake from the surrounding medium only.  2, record 7, English, - bioaccumulation%20factor

Record number: 7, Textual support number: 1 OBS

bioaccumulation factor: term used by Environment Canada.  3, record 7, English, - bioaccumulation%20factor

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

On peut exprimer le potentiel de bioaccumulation d'une substance par le facteur de bioaccumulation (FBA), le facteur de bioconcentration (FBC) ou le coefficient de partage octanol-eau (Koe). Le FBA et le FBC mesurent la concentration d'une substance dans un organisme vivant relativement à sa concentration dans le milieu ambiant. Le FBA représente l'apport total venant du milieu ambiant et de l'alimentation, tandis que le FBC reflète l'apport du seul milieu ambiant.  2, record 7, French, - facteur%20de%20bioaccumulation

Record number: 7, Textual support number: 1 OBS

facteur de bioaccumulation : terme en usage à Environnement Canada.  3, record 7, French, - facteur%20de%20bioaccumulation

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, 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 8, English, - diet%2Drelated%20health%20claim

Record number: 8, 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 8, English, - diet%2Drelated%20health%20claim

Record 8,  Textual support,  French

Record number: 8, 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 8, French, - all%C3%A9gation%20relative%20%C3%A0%20la%20sant%C3%A9%20reli%C3%A9e%20au%20r%C3%A9gime%20alimentaire

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The BFC [basic food cost] is the standard food cost of one meal-day (ration), specific to each Unit Food Services organization providing static, camp[-]based feeding and shipboard feeding. ... A breakfast meal is accounted as 20% of the BFC and a lunch or dinner meal as 40% of the BFC. ... It is obtained by costing typical menu items for each meal, using standard recipes and standard serving sizes.  3, record 9, English, - basic%20food%20cost

Record number: 9, Textual support number: 2 CONT

[The BFC is published] annually for domestic operations or twice per year for out-of-country operations.... The BFC is the cost of the standard meal entitlement pattern that is adjusted by the diner consumption pattern and a regional factor that is applicable to the location of the contracted activity. The resulting cost is increased by the projected inflation rate for food for the coming year/period.  4, record 9, English, - basic%20food%20cost

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Il s'agit du coût standard d'un jour-repas (une ration) pour chacun des Services d'alimentation qui dessert des emplacements fixes, en garnison ou à bord de navires. [...] Les [...] déjeuners représentent 20 p. 100 du CBV [coût de base des vivres], tandis que les repas du midi et du soir en représentent 40 p. 100. [...] Ce coût est obtenu en établissant le coût de produits types du menu pour chacun des repas, en utilisant des recettes et des portions standard.  3, record 9, French, - co%C3%BBt%20de%20base%20des%20vivres

Record number: 9, Textual support number: 2 CONT

[On] publie chaque année le CBV afférent aux opérations nationales ou deux fois par année, en ce qui concerne les opérations à l'étranger. [...] Le CBV est le coût du modèle de repas standard admissible qui est rajusté selon la tendance de la consommation et par un facteur régional s'appliquant à l'endroit prévu au contrat. Le coût résultant est indexé au taux d'inflation prévu pour les produits alimentaires au cours de l'année suivante.  4, record 9, French, - co%C3%BBt%20de%20base%20des%20vivres

Record number: 9, Textual support number: 1 OBS

Cette allocation est versée non pas au militaire mais bien à son unité. Renseignement confirmé par le Directeur - Services d'alimentation.  5, record 9, French, - co%C3%BBt%20de%20base%20des%20vivres

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention.... Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications  2, record 10, English, - crystallization

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Phénomène par lequel un corps gras se solidifie en passant à l'état de cristaux.  2, record 10, French, - cristallisation

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

FDA [Food and Drug Administration] approves Palifermin, a modified version of a naturally occurring human protein called keratinocyte growth factor(KGF) that is manufactured in a laboratory.  1, record 11, English, - keratinocyte%20growth%20factor

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

Laboratory for Foodborne Zoonoses-Public Health Agency of Canada. The Population and Agro-Environmental Risk Factor Determinants Section conducts population-based research addressing the risk factors associated with food animal production, the environment, and host-pathogen interactions that influence the emergence, maintenance and transmission of pathogens from animals to humans, in order to enhance confidence in decision making on the human health risks, associated with zoonotic microorganisms.  1, record 12, English, - Population%20and%20Agro%2DEnvironmental%20Risk%20Factor%20Determinants%20Section

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Laboratoire de lutte contre les zoonoses d'origine alimentaire, Agence de santé publique du Canada. La Section des déterminants des facteurs de risque liés à la population et à l'agroenvironnement effectue de la recherche axée sur la population qui traite des facteurs de risque associés à la production d'aliments d'origine animale, à l'environnement et aux interactions hôte-pathogène qui influent sur l'émergence, la phase d'entretien et la transmission des pathogènes entre animaux et humains. Ainsi, elle permet d'accroître la fiabilité de la prise de décisions en ce qui concerne les risques pour la santé humaine associés aux microorganismes zoonotiques.  1, record 12, French, - Section%20des%20d%C3%A9terminants%20des%20facteurs%20de%20risque%20li%C3%A9s%20%C3%A0%20la%20population%20et%20%C3%A0%20l%27agroenvironnement

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Purdue University scientists have developed a post-packaging pasteurization process for ready-to-eat meats that eliminates contamination by the deadliest of the bacterial food contaminants.  2, record 13, English, - food%20contaminant

Record number: 13, Textual support number: 2 CONT

Scientists from the Comprehensive Cancer Center of Wake Forest University hypothesized that ochratoxin A, a naturally occurring food contaminant, is a risk factor for testicular cancer.  3, record 13, English, - food%20contaminant

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

L'ochratoxine A (OTA), est une mycotoxine, élaborée par des moisissures appartenant aux genres Aspergillus ou Penicillium. C'est un contaminant alimentaire identifié dans les céréales, les oléagineux, le café, les fruits secs, les haricots, la bière et plus récemment dans les vins. Ses effets les plus toxiques à craindre sont la néphrotoxicité et la cancérogénèse.  2, record 13, French, - contaminant%20alimentaire

Record number: 13, Textual support number: 1 OBS

contaminant alimentaire : terme extrait du Glossaire de l'agriculture anglais/français et reproduit avec l'autorisation de l'OCDE.  3, record 13, French, - contaminant%20alimentaire

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A chemotropism in which food or a nutritive substance constitutes the orienting factor  2, record 14, English, - trophotropism

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Entraînement dans une direction déterminée causé par le besoin d'une nutrition plus active  2, record 14, French, - trophotropisme

Record number: 14, Textual support number: 2 DEF

Action que les aliments exercent sur la direction de croissance des tissus.  3, record 14, French, - trophotropisme

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, 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 15, English, - crude%20protein

Record 15,  Textual support,  French

Record number: 15, 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 15, French, - prot%C3%A9ine%20brute

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 OBS

enterotoxin : An exotoxin that is protein in nature and relatively heat stable, produced by staphylococci, primarily by coagulase-positive Staphylococcus pyogenes var. aureus. Enterotoxin, which on ingestion produces violent vomiting and diarrhea, is the primary factor in staphylococcal food poisoning.  3, record 16, English, - staphylococcal%20enterotoxin

Record number: 16, Textual support number: 2 OBS

staphylococcal enterotoxin: term(s) extracted from the "Disarmament and Peace Keeping" glossary with the permission of the United Nations Office at Geneva.  4, record 16, English, - staphylococcal%20enterotoxin

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

entérotoxine staphylococcique : terme(s) tiré(s) du lexique «Désarmement et Maintien de la Paix» avec l'autorisation de l'Office des Nations Unies à Genève.  2, record 16, French, - ent%C3%A9rotoxine%20staphylococcique

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

If the reimbursement is paid to the individual in respect of tax paid for food, beverages, and entertainment, the 50% recapture rule may apply when using the 6/106 or 14/114 factor to calculate the registrant's input tax credit entitlement.  1, record 17, English, - recapture%20rule

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Si le remboursement que l'inscrit verse au particulier se rapporte à la taxe payée sur des aliments, des boissons et des divertissements, la règle sur la récupération de 50 % peut s'appliquer lorsque l'inscrit utilise le facteur 6/106 ou 14/114 pour calculer le crédit de taxe sur les intrants auquel il a droit.  1, record 17, French, - r%C3%A8gle%20sur%20la%20r%C3%A9cup%C3%A9ration

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Nutritive Energy is the most intimately associated with the Blood.... Its activity helps transform the purest nutrients derived from food into blood. Nutritive Energy is an essential factor in bodily nourishment.(The Web that has no Weaver, Understanding Chinese Medicine, 1983, p. 39).  1, record 18, English, - Nutritive%20Energy

Record number: 18, Textual support number: 2 CONT

For example, Defensive Energy is relatively more energetic, Nutritive Energy is relatively more material. (Organ Systems of Traditional Chinese Medicine, 1985, p. 9).  1, record 18, English, - Nutritive%20Energy

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

L'Énergie Nourricière, c'est l'essence des aliments. Accommodée par les viscères, elle est distribuée par les organes avant d'être introduite dans les vaisseaux, elle traverse les viscères et touche les organes. (Le diagnostic en médecine chinoise, 1983, p. 29).  1, record 18, French, - %C3%89nergie%20Nourrici%C3%A8re

Record number: 18, Textual support number: 2 CONT

Le sang est issu de la transformation de l'Énergie Nourricière, tous deux forment un tout indivisible. (Traité d'acupuncture, 1977, p. 24).  1, record 18, French, - %C3%89nergie%20Nourrici%C3%A8re

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 OBS

D. made up of members of the medical staff and the dietary staff, work together in solving common problems. [It] is an important factor in maintaining a high level of food service  1, record 19, English, - dietary%20committee

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

D.formé de médecins et de diététistes [il] aura la responsabilité d'élaborer ou de réviser le guide des régimes.  1, record 19, French, - comit%C3%A9%20de%20di%C3%A9to%2Dth%C3%A9rapie

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 OBS

(...) the movement of clothing from Europe to America and of food from America to Europe tends to make the superabundant factor in each country less abundant and the scarce factor less scarce.  1, record 20, English, - scarce%20factor

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

(...) the movement of clothing from Europe to America and of food from America to Europe tends to make the superabundant factor in each country less abundant and the scarce factor less scarce.  1, record 21, English, - superabundant%20factor

Record 21,  Textual support,  French

Record 21,  Textual support,  Spanish