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Jasper Alberta Restaurant Terms R-Z
randomization, or random assignment - A process of assigning subjects to experimental or control groups in which the subjects have an equal chance of being assigned to each group. Randomization is used to control for known, unknown and difficult-to-control-for variables.
random sample - A random sample is a procedure to select subjects for a study in which all individuals in a population being studied have an equal chance of being selected. using a random sample allows the results of the study to be generalized to the entire population.
The term random also applies to assignments within controlled studies, or the division of subjects into groups. Random assignment ensures that all subjects have an equal chance of being in the experimental and control groups, and increases the probability that any unidentified variable will systematically occur in both groups with the same frequency. Randomization is crucial to control for variables that researchers may not be aware of or cannot adequately control, but which could affect the outcome of an experimental study.
random sampling - A method by which subjects are selected to participate in a study in which all individuals in a population have and equal chance of being chosen. This helps to ensure the generalizability of the study results.
rapid assays - These diagnostic tests use emerging technology to identify and remove impurities from foods before they reach the consumer. There are two major types of rapid assays.
Antibody-based assays link a "familiar" characteristic on a pathogen's surface (the antigen) to a substance known as an antibody. When this connection is made, the test registers "success." Similarly, nucleic acid-based assays use the unique genetic materials of the cells to detect a pathogen.
recombinant DNA (rDNA) - The DNA formed by combining segments of DNA from different organisms.
reliability - Whether a test or instrument used to collect data, such as a questionnaire, gives the same results if repeated on the same person several times. A reliable test gives reproducible results.
rennet - An enzyme used to make cheese. Rennet is extracted from the lining of calves’ stomachs. New technologies have enabled the removal of the specific gene that produces rennet and have reproduced it in bacteria. This allows the production of rennet through a fermentation process, eliminating the need for extracts from calves’ stomachs.
research design - How a study is set up to collect information, or data. For valid results, the design must be appropriate to answer the question or hypothesis being studied.
residual confounding - The effect that remains after one has attempted to statistically control for variables that cannot be measured perfectly. A particularly important concept in epidemiological studies because knowledge of human biology is still developing. Unknown variables could exist that could significantly change conclusions made on the basis of epidemiological research.
retrospective study - Research that relies on recall of past data, or on previously recorded information. Often this type of research is considered to have limitations, because the number of variables that cannot be controlled, and because memory is not infallible.
risk - A term encompassing a variety of measures of the probability of an outcome. It's usually used in reference to unfavorable outcomes such as illness or death. Be certain to distinguish between absolute and relative risk.
risk factor - A risk factor is anything statistically shown to have a relationship with the incidence of a disease, however it does not necessarily infer cause and effect.
RNA - Also known as ribonucleic acid. RNA is a molecule similar to DNA that functions primarily to decode the instructions carried by genes for protein synthesis.
saccharin - Saccharin, the oldest of the non-nutritive sweeteners, is currently produced from purified, manufactured methyl anthranilate, a substance occurring naturally in grapes. It is 300 times sweeter than sucrose, heat stable and does not promote dental caries. Saccharin has a long shelf life, but a slightly bitter aftertaste. It is not metabolized in the human digestive system, is excreted rapidly in the urine and does not accumulate in body.
salmonella - Salmonella is a Gram-negative bacterium, occurring in many animals, especially poultry and swine. In the environment, salmonella can be found in water, soil, insects, factory and kitchen surfaces, animal fecal matter, and raw meats, poultry (including eggs) and seafood.
Acute symptoms of the illness caused by the Salmonella species include nausea, vomiting, diarrhea, abdominal cramps, headache and fever.
saponins - The functional component of soybeans, soy foods and soy protein-containing food which may lower LDL cholesterol and may contain anti-cancer enzymes.
saturated fat - Saturated fats are those in which all carbons contain a hydrogen, and therefore, no double bonds exist. 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. Some common fatty acids in foods include palmitic, stearic and myristic acids. Saturated fatty acids are more stable than unsaturated fatty acids because of their chemical structure. Stability is important to prevent rancidity and off flavors and odors.
selective breeding - This process allows for the transfer of only one or a few desirable genes, thereby permitting scientists to develop crops with specific beneficial traits and those without undesirable traits. Current technology allows scientists to alter one plant characteristic at a time, thereby not spending years trying to develop the tastiest and hardiest plants.
self fixer - The innate ability of legumes like soybeans to “fix” nitrogen, which means to use the natural nitrogen in the soil and air. These natural nitrogen fixers replenish the nitrogen supply in the soil from which they were harvested. Breeders desire to develop other crops that can “fix” their own nitrogen which would thereby decrease farmers’ use of synthetic fertilizers while maintaining bountiful yields.
sodium nitrite - A salt used in smoked or cured fish and in meat-curing preparation. It acts as a preservative and color fixative. Can combine with chemicals in the stomach to form nitrosamine, a carcinogenic substance.
soluble fiber - A type of dietary fiber found in psyllium, cereals, oatmeal, apples, citrus fruits, beans and other foods which increases the viscosity in the gut and acts to reduce high blood cholesterol levels which decreases the risk of cardiovascular disease.
soy protein - The protein found in soybeans and soy-based foods which when consumed at the level of 25 grams per day may reduce the risk of heart disease.
spina bifida - Spina bifida is a birth defect in which the infant is born with the spinal cord exposed. These children can grow to adulthood although they often suffer from paralysis and other disabilities. Also, see "neural tube defects (NTDs)."
stanol/sterol esters - A functional component found in wood oils, corn, soy and wheat which may reduce the risk of coronary heart disease by lowering blood cholesterol levels.
staple crops - Those crops which are most common in people’s diets are considered staple crops. Staple crops of greatest importance include rice, wheat and maize (corn). These three crops provide 60 percent of the world’s food energy intake. And rice feeds almost half of humanity. Typically, staple crops are well adapted to the conditions in their source areas. For example, they may be tolerant of drought, pests or soils low in nutrients.
statistical power - A mathematical quantity that indicates the probability a study has of obtaining a statistically significant effect. A high power of 80 percent, or 0.8, indicates that the study - if conducted repeatedly—would produce a statistically significant effect 80 percent of the time. On the other hand, a power of only 0.1 means there would be a 90 percent chance that the research missed the effect—if one exists at all.
statistical significance - The probability of obtaining an effect or association in a study sample as or more extreme that the one observed if there was actually no effect in the population. Based on the hypothesis that if there truly is no effect, the results of a study are unlikely to have occurred. A P value of less than five percent (P<0.05) means the result would occur less than five percent of the time if there were no effect, and is generally considered evidence of a true treatment effect or a true relationship.
stearate - A saturated fatty acid containing eighteen carbon atoms in its molecular “backbone” that is essentially neutral in effect on coronary heart disease in humans (i.e., doesn’t appreciably increase low-density lipoproteins in the bloodstream). Because of the heart disease neutrality and resistance to oxidation/breakdown, stearate-containing oils are an excellent cooking oil choice.
sucralose - Sucralose is the only low-calorie sweetener that is made from sugar. It is approximately 600-times sweeter and does not contain calories. Sucralose is highly stable under a wide variety of processing conditions. Thus, it can be used virtually anywhere sugar can, including cooking and baking, without losing any of its sugar-like sweetness.
Currently, sucralose is approved in over 25 countries around the world for use in food and beverages. In the US, the FDA has been petitioned to approve the use of sucralose in 15 different food and beverage categories.
sucrose - Sucrose, a type of sugar, is a diglyceride composed of glucose and fructose. Also, see "carbohydrates."
sugar - Although the consumer is confronted by a wide variety of sugars—sucrose, raw sugar, turbinado sugar, brown sugar, honey, corn syrup—there is no significant difference in the nutritional content or energy each provides, and therefore no advantage of one nutritionally over another. There also is no evidence that the body can distinguish between naturally occurring or added sugars in food products.
sugar alcohols - Ingredients used to add sweet flavors to food. Those often used instead of sugars include sorbitol, mannitol, and xylitol. Many fruits and vegetables contain sugar alcohols naturally. They’re also found in some sugarless gum, hard candies, jams and jellies. Besides adding sweetness, sugar alcohols also add texture, help foods stay moist, prevent browning when food is heated and give a cooling effect to the taste of food. They supply four calories per gram, but are absorbed slowly and incompletely and thus require little or no insulin for metabolism. They are not cavity-producing because they are not metabolized by bacteria that produce cavities.
sulfites - Sulfiting agents are sometimes used to preserve the color of foods such as dried fruits and vegetable, and to inhibit the growth of microorganisms in fermented foods such as wine. Sulfites are safe for most people. A small segment of the population, however, has been found to develop shortness of breath or fatal shock shortly after exposure to these preservatives. Sulfites can provoke severe asthma attacks in sulfite-sensitive asthmatics. For that reason, in 1986 the FDA banned the use of sulfites on fresh fruits and vegetables (except potatoes) intended to be sold or served raw to consumers. Sulfites added to all packaged and processed foods must be listed on the product label.
sulphoraphane - A functional component of cruciferous vegetables (e.g., broccoli, kale, horseradish) which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.
synergistic effect - The effect achieved by the combination of two or more substances or organisms which neither alone could accomplish.
thermal effect of food - The increase in energy expenditure associated with the processes of digestion, absorption and metabolism of food; represents approximately 10% of a person’s total energy expenditure and includes facultative thermogenesis and obligatory thermogenesis; often called diet-induced thermogenesis (DIT).
toxicologist - A scientist who studies the nature, effects and detection of poisons and the treatment of poisoning.
toxicology - The scientific study of the chemistry effects and treatment of poisonous substances.
traditional crop breeding - For traditional crop breeding, breeders mix thousands of genes in order to transfer the protein products to enhance one or a few genetic traits. Therefore, the odds of something undesirable being transferred unintentionally are far greater in traditional breeding than in biotechnology.
trans fats - Trans fats occur naturally in beef, butter, milk and lamb fats and in commercially prepared, partially hydrogenated margarines and solid cooking fats. The main sources of trans fats in the American diet today are margarine, shortening, commercial frying fats and high-fat baked goods.
Partially hydrogenated vegetable oils were developed in part to help displace highly saturated animal and vegetable fats used in frying, baking and spreads. However, trans fats, like saturated fats, raise blood LDL cholesterol levels (the so-called "bad" cholesterol). High consumption of trans fats may also reduce the HDL or "good" cholesterol levels.
Type I diabetes - Insulin dependent (Type I) diabetes is less common than Type II. This disease occurs when the pancreas can’t make insulin, or at least not enough. Often this form of diabetes begins in childhood or the young adult years, but people of any age can get it. Insulin shots are required daily.
Type II diabetes - Non-insulin dependent (Type II) diabetes is the more common type of diabetes and people of African-American, Hispanic and Native American decent are at higher risk of this disease. The disease develops slowly and usually becomes evident after age 40. Being overweight is a common risk factor. Often it can be controlled through diet, weight control and exercise.
umami - In addition to the four main taste components (sweet, sour, salty and bitter), there is the additional taste characteristic called "umami" or savory. One of the food components responsible for the umami flavor in foods is glutamate, an amino acid. Also, see "glutamate" and "MSG."
U.S. Department of Agriculture (USDA) - The United States Department of Agriculture comprises of many agencies charged with different tasks related to agriculture and our food supply. Among these is ensuring a safe, affordable, nutritious and accessible food supply. The USDA also enhances the quality of life for the American population by supporting production of agricultural products; caring for agricultural, forest and range lands; supporting sound development of our rural communities; providing economic opportunities for farm and rural residents; expanding global markets for agricultural and forest products and services; and working to reduce hunger in America and throughout the world.
validity - The extent to which a study or study instrument measures what it is intended to measure. Refers to accuracy or truthfulness in regard to a study's conclusion.
variable - Any characteristic that may vary in study subjects, such as gender, age, body weight, diet, behavior, attitude or other attribute. In an experiment, the treatment is called the independent variable; it is the factor being investigated. The variable that is influenced by the treatment is the dependent variable; it may change as a result of the effect of the independent variable.
vegetarian - According to the Vegetarian Resource Group, less than 1 percent of Americans are true vegetarians. Such people never eat meat, fish or poultry, although they may eat foods derived from animals such as dairy products and eggs (lacto-ovo vegetarians). There are even fewer vegans, strict vegetarians who avoid all animal-derived foods -- even honey.
virus - A simple, noncellular particle (entity) that can reproduce only inside living cells (of other organisms). The simple structure of viruses is their most important characteristic. Most viruses consist only of a genetic material—either DNA or RNA—and a protein coating. Viruses are “alive” in that they can reproduce themselves, but they have none of the other characteristics of living organisms. Viruses cause a large variety of significant diseases in plants and animals, including humans.
vitamins - Vitamins are organic compounds that are nutritionally essential in small amounts to control metabolic processes and cannot be synthesized by the body. Vitamins are usually classified by their solubility, which to some degree determines their stability; occurrence in foodstuffs; distribution in body fluids, and tissue storage capacity.
Each of the fat-soluble vitamins A, D, E and K has a distinct and separate physiologic role. Several have antioxidant properties to depress the effects of metabolic byproducts called free radicals, which are thought to cause degenerative changes related to aging.
Most of the water-soluble vitamins are components of essential enzyme systems. Many are involved in the reactions supporting energy metabolism. These vitamins are not normally stored in the body in appreciable amounts and are normally excreted in the urine. Thus, a daily supply is desirable to avoid depletion and interruption of normal physiologic functions.
water - Although deficiencies of energy or nutrients can be sustained for months or even years, a person can survive only a few days without water. Experts rank water second only to oxygen as essential for life. In addition to offering true refreshment for the thirsty, water plays a vital role in all bodily processes. It supplies the medium in which various chemical changes of the body occur, aiding in digestion, absorption, circulation and lubrication of body joints. For example, as a major component of blood, water helps deliver nutrients to body cells and removes waste to the kidneys for excretion.
whole grains - The whole kernel of grain which includes the bran (outer shell), germ (nutrient rich core) and endosperm (starchy portion). The health benefit provided by whole grains is the reduced risk of cardiovascular disease which results from the combination of fiber, vitamins, minerals and phytochemicals found in whole grains.
WIC - Special Supplemental Nutrition Program for Women, Infants, and Children. Established in 1972, the WIC program provides food and nutrition education to improve the nutritional status of medically high-risk pregnant and lactating women and children up to 5 years of age from low-income families. The program is administered by the U.S. Department of Agriculture.
xenobiotics - Synthetic chemicals believed to be resistant to environmental degradation. A branch of biotechnology called bioremediation is seeking to develop biological methods to degrade such compounds.
zeaxanthin - A type of carotenoid found in eggs, citrus fruits and corn which positively contributes to the maintenance of eye vision.
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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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