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Jasper Alberta Restaurant Terms D-F
dental caries - Popularly known as cavities, dental caries occur when bacteria in the mouth feed on fermentable carbohydrates and produce acids that dissolve tooth enamel. Various conditions affect this process, such as heredity and the composition and flow of saliva. Any fermentable carbohydrate (starches and sugars) can serve as food for cavity-causing bacteria. The amount of carbohydrate is not as important as how often these foods are eaten and how long they stay in the mouth. Widespread use of fluoride in water supplies and oral health products is credited with the dramatic decline in dental caries among children and adults alike over the past 20 years. Also, see "fluoride."
diabetes - Diabetes is the name for a group of medical disorders characterized by high blood sugar levels. Normally when people eat, food is digested and much of it is converted to glucose—a simple sugar—which the body uses for energy. The blood carries the glucose to cells where it is absorbed with the help of the hormone insulin. For those with diabetes, however, the body does not make enough insulin, or cannot properly use the insulin it does make. Without insulin, glucose accumulates in the blood rather than moving into the cells. High blood sugar levels result.
diallyl sulfide - A type of sulfide/thoil found in onions, garlic, olives, leeks and scallions which may provide the health benefits of lowering LDL cholesterol and of maintaining a healthy immune system.
Dietary Guidelines for Americans - Issued by the United States Department of Agriculture and the Department of Health and Human Services (USDA/DHHS) every five years, the Dietary Guidelines are based on scientific consensus and form the cornerstone of federal nutrition policy. The fifth edition, issued in 2000, contains ten guidelines. Its message, built around three actions "Aim, Build and Choose," strives to motivate Americans with the following advice: 1) Aim for Fitness 2) Build a Healthy Base and 3) Choose sensibly. This revised set of guidelines is the first to recommend daily physical activity and the first to include a guideline specific to food safety.
DNA - Also known as Deoxyribonucleic acid. This is the molecule that carries the genetic information for most living systems. The DNA molecule consists of four bases (adenine, cytosine, guanine and thymine) and a sugar-phosphate backbone, arranged in two connected strands to form its characteristic double-helix.
double-blind placebo-controlled study - Considered the "gold standard" of clinical research studies, the double-blind placebo-controlled study provides dependable findings that are free of bias introduced by either the subject or the researcher. In this type of study, neither the subject nor the researcher conducting the study know whether the test substance or a placebo has been administered. For the results to be valid and to ensure that the subject cannot violate the "blindness," the placebo and the test substance must be virtually identical (i.e., look, smell and taste similar). The "blindness" of the study is crucial. It eliminates the possibility that a participant’s personal beliefs will undermine the study’s validity. It also prevents the researcher’s expectations from influencing the test results.
E. coli: O157:H7 - The bacteria Escherichia coli: O157:H7 is a type of E. coli associated with foodborne illness. Healthy cattle and humans can carry the bacteria. It can be transferred from animal to animal and animal to human, and from animal to human on food. Transmission from person to person through close contact is a potential problem, especially among young children in daycare.
eating disorders - Eating disorders may be classified as anorexia, bulimia, compulsive overeating, binge eating, or any combination of these. Each is based on specific diagnostic criteria.
ecologist - An individual who studies the interrelationships between organisms and their environment.
ellagic acid - A natural-cancer fighting agent found in strawberries.
endocrine disruption - Not considered as an adverse endpoint per se but as a step or mechanism that could lead to toxic outcomes, such as cancer or adverse reproductive effects.
enriched foods - Enriched foods are those that nutrients have been added to replace the nutrients which were lost during food processing. For example, B vitamins are lost in processing wheat to white flour and these are then added back to the flour.
Environmental Protection Agency (EPA) - The EPA's mission is to protect human health and safeguard the natural environment—air, water and land—upon which life depends. Through regulation, EPA tries to ensure the human population and the environment are protected from environmental risks and exposures.
epidemiology - The study of distribution and determinants of diseases or other health outcomes in human populations. It seeks to expose potential associations between aspects of health (such as cancer, heart disease, etc.) and diet, lifestyle, habits or other factors within populations. Epidemiological studies may suggest relationships between two factors, but do not provide the basis for conclusions about cause and effect. Possible associations inferred from epidemiological research can turn out to be coincidental.
epinephrine - An adrenal hormone that stimulates autonomic nerve reaction. It is used in the treatment of anaphylaxis to open airways and blood vessels.
experimental group - The group of subjects in an experimental study which receives a treatment.
fat replacers - Fat replacers are developed to duplicate the taste and texture of fat, but contain fewer calories per gram than fat. Fat replacers generally fall into three categories: carbohydrate-, protein- or fat-based. The ingredients that are used to replace fat depend on how the food product will be eaten or prepared. For example, not all fat replacer ingredients are heat stable. Thus, the fat replacer that worked well in a salad dressing may not work well in a muffin mix.
fats (dietary fats) - Fats are referred to in the plural because there is no one type of fat. Fats are composed of the same three elements as carbohydrates—carbon, hydrogen and oxygen, However, fats have relatively more carbon and hydrogen and less oxygen, thus supplying a higher fuel value of nine calories per gram (versus four calories per gram from carbohydrates and protein).
One molecule of fat can be broken down into three molecules of fatty acids and one molecule of glycerol. Thus, fats are known chemically as triglycerides.
Fats are a vital nutrient in a healthy diet. Fats supply essential fatty acids, such as linoleic acid, which is especially important to childhood growth. Fat helps maintain healthy skin, regulate cholesterol metabolism and is a precursor of prostaglandins, hormone-like substances that regulate some body processes. Dietary fat is needed to carry fat-soluble vitamins A, D, E and K and to aid in their absorption from the intestine.
fatty acid - Fatty acids are generally classified as saturated, monounsaturated or polyunsaturated. These terms refer to the number of hydrogen atoms attached to the carbon atoms of the fat molecule. In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated. Fats containing mostly unsaturated fatty acids are usually liquid at room temperature and are called oils. Also, see "fats", or "hydrogenation."
fertilizer - Any organic or inorganic material, either natural or synthetic, used to supply elements (such as nitrogen, phosphate and potash) essential for plant growth. If used in excess or attached to eroding soil, fertilizers can become a source of water pollution.
ferulic acid - A type of phenol found in various fruits and vegetables and citrus fruits which has antioxidant like activities that may reduce the risk of degenerative diseases, heart disease and eye disease.
fiber - Dietary fiber generally refers to parts of fruits, vegetables, grains, nuts and legumes that can't be digested by humans. Meats and dairy products do not contain fiber. Studies indicate that high-fiber diets can reduce the risks of heart disease and certain types of cancer. There are two basic types of fiber - insoluble and soluble. Soluble fiber in cereals, oatmeal, beans and other foods has been found to lower blood cholesterol. Insoluble fiber in cauliflower, cabbage and other vegetables and fruits helps move foods through the stomach and intestine, thereby decreasing the risk of cancers of the colon and rectum.
5 A Day - Refers to the dietary recommendation to consume five servings of fruits and vegetables every day. The tagline, 5 A Day, became a promotional message in campaigns to increase fruits and vegetable consumption.
flavanones - A type of flavonoid found in citrus fruits which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.
flavones - A type of flavonoid found in various fruits and vegetables which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.
fluoride - Fluoride is a natural component of minerals in rocks and soils. Widespread use of fluoride in water supplies and oral health products is credited with the dramatic decline in dental caries among children and adults alike. All water contains fluoride, but it is sometimes necessary to add it to some public supplies to attain the optimal amount for dental health. Fluoride makes tooth enamel stronger and more resistant to decay. It also prevents the growth of harmful bacteria and interferes with converting fermentable carbohydrates to acids in the mouth.
folic acid - Folic acid, folate, folacin, all form a group of compounds functionally involved in amino acid metabolism and nucleic acid synthesis. Good dietary sources of folate include leafy, dark green vegetables, legumes, citrus fruits and juices, peanuts, whole grains and fortified breakfast cereals.
Recent studies show, if all women of childbearing age consumed sufficient folic acid (either through diet or supplements), 50 to 70 percent of birth defects of the brain and spinal cord could be prevented, according to the U.S. Centers for Disease Control and Prevention (CDC.) Folic acid is critical from conception through the first four to six weeks of pregnancy when the neural tube is formed. This means adequate diet or supplement use should begin before pregnancy occurs.
Recent research findings also show low blood folate levels can be associated with elevated plasma homocysteine and increased risk of coronary heart disease.
Food and Drug Administration (FDA) - The Food and Drug Administration is part of the Public Health Service of the U.S. Department of Health and Human Services. It is the regulatory agency responsible for ensuring the safety and wholesomeness of all foods sold in interstate commerce except meat, poultry and eggs (which are under the jurisdiction of the U.S. Department of Agriculture). FDA develops standards for the composition, quality, nutrition, safety and labeling of foods including food and color additives. It conducts research to improve detection and prevention of contamination. It collects and interprets data on nutrition, food additives and pesticide residues. The agency also inspects food plants, imported food products and feed mills that make feeds containing medications or nutritional supplements that are destined for human consumption. And it regulates radiation-emitting products such as microwave ovens. FDA also enforces pesticide tolerances established by the Environmental Protection Agency for all domestically produced and imported foods, except for foods under USDA jurisdiction.
Food Guide Pyramid - The Food Guide Pyramid is a graphic design used to communicate the recommended daily food choices contained in the Dietary Guidelines for Americans. The information provided was developed and promoted by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services.
food idiosyncrasy - Non-allergic reaction to food or food component that occurs through unknown mechanisms.
food intolerance - A general term for any adverse reaction to a food or food component that does not involve the body’s immune system.
food irradiation - The exposure of food to sufficient radiant energy (gamma rays, x-rays and electron beams) to destroy microorganisms and insects. Irradiation is used in food production and processing to promote food safety.
food preservatives - All preservatives prevent spoilage either by slowing the growth of organisms that live on food or by protecting the food from oxygen. Antimicrobials are preservatives that protect food by slowing the growth of bacteria, molds and yeasts. Antioxidants are preservatives that protect by preventing food molecules from combining with oxygen (air).
Food Quality Protection Act (FQPA) - A law (enacted in August 1996) which significantly amended the Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) and the Federal Food, Drug and Cosmetic Act (FFDCA) and thus provided increased protection for infants and children from pesticide risk. The new safety standard resulting from FQPA is a "reasonable certainty of no harm" standard for aggregate exposure using dietary residues and all other reliable exposure information.
food safety - Food safety is a relative and not absolute matter. Relative food safety can be defined as the practical, certainty that injury or damage will not result from food or ingredient used in reasonable and customary manner and quantity.
foodborne disease - Disease, usually gastrointestinal, caused by organisms or their toxins carried in ingested food. Also commonly known as "food poisoning."
fortified foods - Fortified foods have nutrients added to them that were not present originally. For example, milk is fortified with vitamin D, which helps your body absorb calcium and phosphorus found naturally in milk.
Free radical - Highly reactive substances that result from exposure to oxygen, background radiation, and other environmental factors. These free radicals cause cellular damage in the body. The damage may be repaired by antioxidants.
fructo-oliogosaccharides (FSO) - A type of prebiotic/probiotic found in Jerusalem artichokes, shallots and onion powder which may improve gastrointestinal health.
fructose - Fructose is a monosaccharide found naturally in fruits, as an added sugar in a crystalline form and as a component of high-fructose corn syrup (HFCS).
fruit - Fruit is the usually edible reproductive body of a seed plant, especially one having a sweet pulp associated with the seed.
functional component - Those components in food that provide special health benefits. The abilities of these functional components may reduce cancer risk, aid digestion, decrease risk of tooth decay or improve various other body functions or reduce disease risk.
functional foods - Foods that may provide health benefits beyond basic nutrition. Examples include tomatoes with lycopene, thought to help prevent the incidence of prostate and cervical cancers; fiber in wheat bran and sulfur compounds in garlic also believed to prevent cancer.
fungicide - A chemical that is mixed with wax and applied to fruits or vegetables to prevent mold and rot from developing.
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Jasper National Park Restaurants Guide
While touring Jasper's beautiful Rocky Mountain National Park, be sure to stop at one of the suitable restaurants to your situation.
Jasper Alberta has the people and the location to offer you small town charm along with your Canadian bagel, as well as the Hospitality to present 5 Star Dining. Famished hikers and R&R seekers will find a number of great restaurants to satisfy their hunger.
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