Nutrition in Canada

Nutrition

An interdisciplinary science that studies the interactions between living organisms and the foods they consume.

Sport Nutrition

A specialization within the nutrition field that requires knowledge of exercise physiology and involves energy for physical activity, nutrient provision for recovery, and dietary strategy design.

Nutrients

Essential substances that organisms need for energy, growth, maintenance, and specific functions.

Malnutrition

An imbalance between the supply of nutrients and energy and the body’s demand for them.

Hydrophilic

A property of molecules that allows them to interact with water, often seen in heads of phospholipids.

Krebs Cycle

A series of biochemical reactions used by all aerobic organisms to produce energy through the oxidation of acetate derived from carbohydrates, fats, and proteins.

Body Mass Index (BMI)

A measurement that assesses body fat based on height and weight; used to classify individuals as underweight, healthy, overweight, or obese.

Obesity

A medical condition characterized by excess body fat, typically quantified by a BMI greater than 30.

Risk Factor

A condition or behavior associated with an increased frequency of a disease, but not necessarily causal.

Endocrine disruptors

Chemicals that may interfere with the endocrine (hormonal) system, potentially causing developmental, reproductive, and other health issues.

Ultra-processed foods

Industrial formulations typically made from sugar, oils, fats, starch, and proteins that often contain additives.

Lean Adult Male Composition

Typical body composition for a healthy adult male; includes a percentage breakdown of water, protein, fat, and other components.

Evidence-Based Nutrition

Nutrition information and guidelines developed through scientific research and verified studies.

Controlled Studies

Experiments that include control groups to ensure that the effects observed are due to the treatment or intervention applied.

Diet-Gene Interactions

How dietary components interact with our genetics, affecting health outcomes and disease susceptibility.

Scientific Method

A systematic approach that includes observation, hypothesis formation, experimentation, and theory development.

Peer Reviewed

A process whereby a manuscript is evaluated by experts in the same field before publication, ensuring quality and credibility.

Practical Dietary Strategies

Tailored eating plans designed to help individuals meet their specific health and performance goals.

Food Preservation

Processes used to prevent food spoilage and extend shelf life, which may impact health through the potential introduction of harmful chemicals.

Filled Diet

A type of eating pattern characterized by a high intake of unhealthy, processed food products.

Canadian Dietary Guidelines

Recommendations made by Health Canada aimed at promoting health through healthy eating.

Nutrition Misinformation

Incorrect or misleading information related to nutrition that can confuse the public.

Registered Dietitian

A health professional who translates scientific and medical information into practical dietary advice and meal plans.

Canada Food Inspection Agency

Government agency responsible for ensuring food safety and setting standards for food labeling and inspection.

Health Canada

The federal department responsible for helping Canadians maintain and improve their health and well-being.

Calories in Macronutrients

The energy content provided by macronutrients and alcohol, expressed in kilocalories.

Diets High in Fats and Sugars

Eating patterns often linked to weight gain and chronic diseases such as heart disease and diabetes.

Health Impact of Plant-Based Diet

The positive health outcomes associated with increased consumption of fruits, vegetables, whole grains, and legumes.