TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Some states, localities, and large restaurant chains were already doing their own forms of menu labeling, but this information was not consistent across the areas where it was implemented. Calorie information will now be required on menus and menu boards in chain restaurants(and other places selling restaurant-type food) and on certain vending machines. This new calorie labeling will be consistent nationwide and will provide easy-to-understand nutrition information in a direct and accessible manner.  1, record 1, English, - calorie%20labelling

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Is said of food exposed to ionizing radiations in order to preserve it by inhibiting or destroying bacteria and other microorganisms. These radiations are developed either from radionuclide sources (cobalt-60 or cesium-137) or from electron accelerators (i.e. machine sources) which generate electron beams. The electron beam can be converted to x-rays which are comparable to the gamma rays that are emitted by radionuclide sources.  1, record 2, English, - treated%20with%20radiation

Record number: 2, Textual support number: 1 CONT

... a proposed labeling regulation requiring that... prepackaged irradiated food be further identified with the words "treated with radiation", "treated by irradiation", "irradiated"...  3, record 2, English, - treated%20with%20radiation

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Se dit des aliments exposés à un rayonnement pour en prolonger la conservation en tuant les microorganismes, les insectes et leurs œufs. Ce rayonnement est produit soit par un faisceau d'électrons accélérés, des rayons X, ou des rayons gamma provenant de cobalt 60 ou de césium 137.  1, record 2, French, - trait%C3%A9%20par%20radiation

Record number: 2, Textual support number: 1 CONT

Un écriteau [...] doit : porter la mention que l'aliment a été irradié, dans les termes suivants, [...] «traité par radiation», «traité par irradiation», «irradié».  3, record 2, French, - trait%C3%A9%20par%20radiation

Record number: 2, Textual support number: 1 OBS

«traité par radiation», «traité par irradiation» et «irradié» sont des expressions touchant l'étiquetage des aliments irradiés en vertu d'une modification en mars 1989 au Règlement sur les aliments et drogues.  1, record 2, French, - trait%C3%A9%20par%20radiation

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

In April 2015, Japan's Consumer Affairs Agency(CAA), a governmental organization, introduced a third category of health claim labeling for food. The new category is named as Food with Functional Claims(FFC), and allows companies voluntarily to display a product's specific health benefit and an associated area of the human body on retail food packaging. Before the introduction, there had been two categories of health claims in Japan :Food for Specialized Health Uses(FOSHU) and Food with Nutrient Functional Claims(FNFC).  1, record 3, English, - food%20with%20functional%20claims

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Examples include labeling of protein hydrolysates to include the identity of the specific food source from which the protein is derived(FDA, 1996b) and labeling of irradiated finished foods(but not irradiated ingredients) to indicate that the food has been irradiated(FDA, 1988).  1, record 4, English, - finished%20foods

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

À la suite d'une demande communautaire, la DGCCRF [Direction générale de la concurrence, de la consommation et de la répression des fraude] a mis en place en 1997 un plan de surveillance sur les matières premières nationales et importées d'origine végétale et sur les aliments finis industriels afin de vérifier la présence ou l'absence de contamination par des salmonelles. Ce plan a été poursuivi en 1998. Il convient de noter que la surveillance des contaminations en salmonelles des matières premières d'origine végétale était déjà mise en œuvre depuis 1989.  2, record 4, French, - aliments%20finis

Record number: 4, Textual support number: 2 CONT

En 1990, les usines de fabrication d'aliments ont remplacé le contrôle des aliments finis par l'application de la méthode HACCP [Hazard Analysis Critical Control Point]. Le nombre d'échantillons prélevés par semaine est fonction du type de produit fabriqué. Les points de prélèvements sont définis par rapport au risque de contamination. Une procédure est mise en place en cas de détection d'échantillons positifs. Par rapport à l'ancienne méthode de contrôle, la méthode HACCP a permis de déceler un nombre beaucoup plus élevé d'échantillons positifs de produits.  3, record 4, French, - aliments%20finis

Record number: 4, Textual support number: 1 OBS

Dans l'industrie alimentaire, l'expression «aliment fini» est utilisé le plus souvent au pluriel.  4, record 4, French, - aliments%20finis

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Organic management practices are a unique example of stakeholder-driven practice definition supported by market rewards. These practices are informed by a common set of values and beliefs shared by both organic food producers and organic food consumers. These include respecting natural systems, valuing biodiversity, supporting animal welfare, and, in particular, a common desire to reduce the use of chemicals in food production.... Explosive growth in the organic market put pressure on these voluntary programs and a federal statute was enacted in 1990 that established a uniform definition and labeling program for organic product. The current federal standard,... is more general than the standards adopted by the early certification programs. It is not clear how the next generation of organic management practices will be defined, or if traditional stakeholder involvement will continue.  2, record 5, English, - organic%20market

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Le fait que l'on cultive de plus en plus d'OGM [organisme génétiquement modifié] au Québec n'est pas pour rassurer le marché biologique national et mondial, spécialement le marché européen.  3, record 5, French, - march%C3%A9%20biologique

Record number: 5, Textual support number: 1 OBS

marché biologique; marché de produits biologiques : termes extraits du «Glossaire de l’agriculture» et reproduits avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 5, French, - march%C3%A9%20biologique

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

These occurrences include the introduction of new legislation requiring the special labeling of foods(including meat and poultry) produced by modern biotechnology(H. R. 3377, 1999) ;the spillover effects of the European debate about "Frankenstein" foods(Klee, 1999) and requisite European Union(EU) labeling requirements(EU, 1998) ;a suit against the Food and Drug Administration(FDA) demanding mandatory labeling, among other things(Alliance for Biointegrity v. Shalala, 1998) ;and three public hearings on the subject of biotech food labeling and other topics(FDA, 1999a).  6, record 6, English, - genetically%20modified%20food

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

[...] le conseiller scientifique du gouvernement britannique, le gouvernement lui-même, tous ont été singulièrement inefficaces et tous ont désastreusement sous-estimé les réactions du public à ce qui a fini par être connu, non sous le nom «aliments transgéniques», mais sous celui de «aliments Frankenstein».  2, record 6, French, - aliment%20g%C3%A9n%C3%A9tiquement%20modifi%C3%A9

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Alimento que contiene, está constituido o ha sido producido a partir de organismos cuyo material genético ha sido modificado.  5, record 6, Spanish, - alimento%20gen%C3%A9ticamente%20modificado

Record number: 6, Textual support number: 1 CONT

Los organismos genéticamente modificados (OGM) pueden definirse como organismos en los cuales el material genético (ADN) ha sido alterado de un modo artificial. [...] la tecnología de ADN recombinante [...] permite transferir genes seleccionados individuales de un organismo a otro, también entre especies no relacionadas. Dichos métodos se utilizan para crear vegetales GM que luego se utilizan para desarrollar cultivos de alimentos GM. [...] ¿Por qué se producen alimentos GM? Los alimentos GM se desarrollan y comercializan porque se percibe cierta ventaja tanto para los productores como para los consumidores de estos alimentos.  1, record 6, Spanish, - alimento%20gen%C3%A9ticamente%20modificado

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

An unsaturated fatty acid that contains one or more isolated or non-conjugated double bonds in a trans-configuration.  4, record 7, English, - trans%20fat

Record number: 7, Textual support number: 1 CONT

There are four major categories of dietary fat for labeling purposes : saturated, monounsaturated, polyunsaturated and trans fat. The FDA [Food and Drug Administration] considers the terms "trans fat" and "trans fatty acids" as interchangeable.  5, record 7, English, - trans%20fat

Record number: 7, Textual support number: 1 OBS

When listed on a Nutrition Facts panel, it must be termed "trans fat" and be declared directly below the amount of saturated fat. Listing unhealthy fats, such as saturated and trans fats, will be mandatory. Mono- and polyunsaturated fats, which are considered "healthy" fats, are voluntary nutrients. They may or may not be declared on a Nutrition Facts panel.  5, record 7, English, - trans%20fat

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Acide gras insaturé qui contient une ou plusieurs liaisons doubles isolées ou non conjugées de configuration trans.  4, record 7, French, - gras%20trans

Record number: 7, Textual support number: 1 CONT

Les gras trans apparaissent lorsqu'on utilise un processus appelé hydrogénation, c'est-à-dire lorsque l'on transforme des huiles liquides en huiles solides. Ce procédé a pour effet d'augmenter la durée de vie et la stabilité du produit, mais également de former les gras trans.  2, record 7, French, - gras%20trans

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Ácido graso insaturado que ha sido parcialmente hidrogenado y se utiliza en los alimentos para aumentar su vida útil y mantener su sabor.  1, record 7, Spanish, - grasa%20trans

Record number: 7, Textual support number: 1 CONT

Los ácidos grasos trans, como las grasas saturadas y el colesterol dietético elevan el colesterol LDL (colesterol "malo") que incrementa el riesgo de insuficiencia coronaria. Los expertos en salud recomiendan mantener la ingesta de estos nutrientes lo más baja que sea posible al tiempo de consumir una dieta nutricionalmente adecuada.  3, record 7, Spanish, - grasa%20trans

Record number: 7, Textual support number: 1 OBS

Ficha realizada en colaboración con los estudiantes del Certificado en Traducción español-inglés del Glendon College, York University, Toronto, Canadá.  4, record 7, Spanish, - grasa%20trans

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The committee offers 10 guiding principles for incorporating current scientific information into nutrition labeling, and six principles to guide "discretionary fortification, "which is the voluntary addition of nutrients to food by manufacturers.  2, record 8, English, - discretionary%20fortification

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Santé Canada doit répondre à la demande d'autorisation de l'enrichissement facultatif, présentée par l'industrie alimentaire, afin de protéger les Canadiens des dangers associés à un rapport nutritionnel excessif. Il a défini une politique générale sur l'enrichissement facultatif en vue d'assurer la protection de la population en définissant les limites et les paramètres applicables à l'adjonction facultative de vitamines et de minéraux aux aliments.  2, record 8, French, - enrichissement%20facultatif

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The Nutrition Labeling and Education Act(NLEA) fully implemented in 1995 allowed for some modifying terminology. According to this act, ice cream can be modified to be called reduced-fat ice cream, light ice cream, low-fat ice cream and no-fat ice cream. In order to understand these modified terms, it is necessary to realize that NLEA was promulgated to aid food processors to make foods that would result in lowering the fat intake of the U. S. population and still allow manufacturers to use food names that consumers like. Reduced-fat ice cream should achieve a 25 percent reduction in fat over the full-fat counterpart. This means ice cream with 7. 5 percent fat can be labeled as reduced-fat.  2, record 9, English, - reduced%2Dfat%20ice%20cream

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Il existe trois sortes de crème glacée : la crème glacée régulière, la crème glacée à teneur réduite en gras et la crème glacée allégée.  1, record 9, French, - cr%C3%A8me%20glac%C3%A9e%20%C3%A0%20teneur%20r%C3%A9duite%20en%20gras

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Safety standards in cold chain logistics are applied inconsistently among the provinces and result in enormously high spoilage rates and millions of cases of food poisoning. Despite recent changes, Chinese consumers are often victimized by food that has been mishandled or "temperature abused. "For imported foods, a new labeling system requires both provincial and national-level approvals of labels before goods can be inspected and physically transported.  1, record 10, English, - cold%20chain%20logistics

Record number: 10, Textual support number: 1 OBS

cold chain: a system used to transport vaccines [food or other products] at a constant temperature involving a chain of refrigerators and portable cool boxes.  2, record 10, English, - cold%20chain%20logistics

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Vacciner les enfants. ... Autre problème, en certains endroits la température dépasse 40° pendant d'assez longues périodes; il a donc fallu renforcer la logistique de la chaîne du froid et investir beaucoup d'argent dans les réfrigérateurs robots (surnommés «R2D2» à cause du film sur la guerre des étoiles).  1, record 10, French, - logistique%20de%20la%20cha%C3%AEne%20du%20froid

Record 10,  Textual support,  Spanish