Failure To Thrive (FTT)
Failure to Thrive (FTT) is when a child does not gain weight as they should when compared to other children. FTT may lead to poor growth and delayed mental development. Only a health care provider can determine if a child has FTT.
Is one of the nutrients, along with protein and carbohydrate, that supplies energy (calories) to the body. Dietary fats include saturated (meat, butter, processed and fried foods), trans (shortening, hard margarine) and unsaturated (vegetable oils, nuts and seeds). Unsaturated fats are the preferred type for health reasons.
Is the part of the plant that cannot be digested. Fibre can help your digestive tract work, regulate blood sugar, and lower blood cholesterol. Fibre is found in various plant foods like fruits and vegetables, whole grain products, beans, peas and legumes, nuts and seeds.
Flavonoids are compounds from plants. Flavonoids are found in fruits, vegetables, tea, legumes and red wine. Flavonoids may help reduce the risk of chronic disease such as heart disease and cancer.
These are substances (such as proteins) in food that cause food allergies. The nine most common food allergens in Canada are: peanuts, tree nuts (such as almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachio nuts, and walnuts), wheat, sesame seeds, milk, eggs, seafood, soy, and sulphites (a food additive).
A food allergy is an immune system reaction to a substance in food, usually a protein.
is the addition of vitamins and minerals to food. An example is the addition of vitamin D in milk or thiamine in breakfast cereal. Foods are fortified for a variety of reasons such as to prevent diet-related diseases and nutritional deficiencies and to replace nutrients lost during food processing.
A food intolerance is an adverse reaction to food but does not involve an immune system response.
Includes basic information required by law to appear on labels of most pre-packed foods. Labelling on food helps Canadians make healthy and informed choices about the foods they buy and eat.
A safe food supply is a major contributing factor to one’s health. Food safety includes policies, regulations and standards related to the safety and nutritional quality of all food sold in Canada.
Also known as food poisoning, it is caused by eating food that is contaminated by harmful bacteria, such as Salmonella, E.coli and Listeria monocytogenes. These bacteria are often found in raw and undercooked meat, fish and poultry; unpasteurized (raw) milk and milk products; raw or lightly cooked eggs; and the surfaces and juices of raw fruits and vegetables.
The term, “functional food” is used to describe foods that, in addition to being nutritious, offer distinct health benefits. These foods can be commonly available, may provide extra amounts of essential nutrients, and/or provide other biologically active components that give health benefits.