Page 392 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

THE ONTARIO CURRICULUM, GRADES 9–12 | Social Sciences and Humanities
fair trade. An approach to international trade, with the goal of social and environmental sus­ tainability and fair compensation to producers. In the food industry, fair trade products are usually those exported in large quantities from developing countries to developed countries (e.g., coffee, cocoa, sugar, tea, bananas).
fallow fields. Tracts of land left unplanted for a season for the purposes of increasing fertility of the soil.
fats. Together with carbohydrates and proteins, an important source of energy for the body. Types of fats include saturated fat, monounsaturated fat, and polyunsaturated fat. See also macronutrient.
food bank. A place where donated food is avail­ able for people in need.
food-borne illness. A disease caused by agents that enter the body through the ingestion of food.
food safety practices. Procedures for handling, preparing, and storing food to reduce the risks of spreading food-borne illnesses and exposing people to potentially harmful allergens.
food security. The availability of safe, nutritious, sustainable food in sufficient quantities to enable people to maintain a healthy and active life.
functional food. A conventional food that, beyond its basic nutritional functions, has been demonstrated to have physiological benefits and/or to reduce the risk of chronic disease.
herb. A plant product used for flavouring food or for medicinal purposes. Herbs come from the leafy part of the plant and are grown in temperate climates. See also spice.
imperial measures. Measures that are part of a system of measurement developed in England and that include inches and feet; ounces and pounds; and teaspoons, tablespoons, and cups.
integrated pest management. An environmentally friendly approach to pest control in agriculture, with the goal of reducing or eliminating the need for pesticides.
macronutrient. An essential nutrient required in relatively large amounts for normal growth and development. Carbohydrates, fats, and proteins are macronutrients.
metabolism. The biochemical processes that break down food so it can be used by the body as energy.
micronutrient. An essential nutrient required in relatively small amounts for normal growth and development. Vitamins and minerals are considered micronutrients.
mortar and pestle. A mortar is a bowl-shaped container; a pestle is a heavy hand-held tool with a rounded end that is used to grind or pulverize spices, herbs, and other foods in the mortar.
nutrient. A substance that provides essential nourishment. Types of nutrients include carbo­ hydrates, fats, proteins, vitamins, and minerals.
nutrient deficiency. An insufficiency of a nutrient needed for normal growth and development.
nutrient density. In any particular food, the ratio of nutrients to calories. Foods are described as nutrient dense if they are rich in nutrients relative to their calorie content.
organic. A term describing food that is produced in a way that adheres to a strict set of standards. Organic foods are produced without use of genetically modified organisms or synthetic chemicals such as pesticides or fertilizers.
proteins. Together with carbohydrates and
fats, an important source of energy for the body. Types of proteins include complete proteins (from meat and dairy, quinoa, and soy products) and incomplete proteins (from grains, legumes,
and nuts). See also macronutrient.
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