|
Jasper Alberta Restaurant Terms G-L
galactose - A monosaccharide occurring in both levo (L) and dextro (D) forms as a constituent of plant and animal oligosaccharides (lactose and raffinose) and polysaccharides (agar and pectin). Galactose is the sugar derived from digesting lactose (‘milk sugar”).
gallbladder disease - There are several different forms of gallbladder disease: 1) Gallstones without symptoms. About 20% of women and 8% of men will develop gallstones. In most of these cases, gallstones do not produce symptoms and thus usually do not require treatment. 2) Biliary colic. This condition occurs when a gallstone intermittently blocks the duct that drains the gallbladder (cystic duct). Biliary colic usually causes severe, steady pain that lasts from 15 to 60 minutes to up to 6 hours. 3) Inflammation of the gallbladder (acute cholecystitis). This condition occurs when a gallstone becomes stuck in the cystic duct, causing severe abdominal pain that lasts longer then 6 hours. It is the most common complication of gallstone disease. 4) Chronic cholecystitis. This condition develops when there is long term (chronic) inflammation of the gallbladder. The wall of the gallbladder may be thickened and rigid. 5) Common bile duct stones (choledocholithiasis). This condition occurs when a gallstone passes through the cystic duct into the common bile duct. About 8 to 15% of people who have gallstones also have common bile duct stones. Most people who have common bile duct stones do not have symptoms. However, people who do have symptoms may develop life-threatening complications, such as infection and inflammation of the bile duct or pancreas.
gastronomy - The study and appreciation of good food and good eating, and a culture's culinary customs, style and lore. Any interest or study of culinary pursuits as relates essentially to the kitchen and cookery, and to the higher levels of education, training and achievement of the chef apprentice or professional chef.
gene - A natural unit of the hereditary material, which is the physical basis for the transmission of the characteristics of living organisms from one generation to another. The basic genetic material is fundamentally the same in all living organisms; it consists of chain-like molecules of nucleic acids—deoxyribonucleic acid (DNA) in most organisms and ribonucleic acid (RNA) in certain viruses—and is usually associated in a linear arrangement that (in part) constitutes a chromosome.
generalizability - The extent to which the results of a study are able to be applied to the general population of people that is comparable to the population studied.
genetic engineering/genetic modification/genetic enhancement - The selective, deliberate alteration of genes (genetic material) by man. This term has a very broad meaning including the manipulation and alteration of the genetic material of an organism in such a way as to allow it to produce endogenous proteins with properties different from those of the normal, or to produce entirely different (foreign) proteins altogether. Other words applicable to the same process are gene splicing, gene manipulation, or recombinant DNA technology.
genome - The total hereditary material of a cell, containing the entire chromosomal set found in each nucleus of a given species.
glucose - A sugar, most commonly in the form of dextroglucose, that occurs naturally, has about half the sweetening power of regular sugar and does not crystallize easily. Glucose comes from grape juice, honey and certain vegetables, among other things.
glutamate - Glutamate is an amino acid. It is necessary for metabolism and brain function, and is manufactured by the body. Glutamate is found in virtually every protein food we eat. In food, there is "bound" glutamate and "free" glutamate. Glutamate serves to enhance flavors in foods when it is in its free form and not bound to other amino acids in protein. Some foods have greater quantities of glutamate than others. Foods that are rich in glutamate include tomatoes, mushrooms, parmesan cheese, milk and mackerel.
glycerin - A syrupy type of alcohol derived from sugar which is used in food flavorings to maintain desired food consistency.
glycerol - A colorless, odorless, syrupy liquid—chemically, an alcohol—that is obtained from fats and oils and used to retain moisture and add sweetness to foods.
Good Manufacturing Practices (GMP) - The Food and Drug Administration’s (FDA’s) approval mechanism for a process to manufacture a given food or food additive. It is implemented instead of specific regulations (such as those used to dictate processes in simple food manufacturing, as in beef packing), due to the newness of the technology and may later be superceded (due to further advances in the technology).
grains - Grains are the seeds or fruits of various food plants including cereal grasses. The examples of wheat, corn, oats, barley, rye and rice provide a partial list. Grain foods include foods such as bread, cereals, rice and pasta.
GRAS (Generally Recognized as Safe) - GRAS is the regulatory status of food ingredients not evaluated by the FDA prescribed testing procedure. It also includes common food ingredients that were already in use when the 1959 Food Additives Amendment to the Food, Drug and Cosmetic Act was enacted.
guar gum - A substance made from the seeds of the guar plant which acts as a stabilizer in food systems. Is found as a food additive in cheese, including processed cheese, ice cream and dressings.
HACCP (Hazard Analysis and Critical Control Points) - The underlying approach under HACCP for preventing foodborne illness and promote quality is to identify the danger spots and try to avoid them. Instead of putting the burden on government to discover that a food safety problem exists, HACCP shifts responsibility onto the industry to ensure that the food it produces is safe. Food producers will have to prevent bacterial contamination from occurring in the first place.
health claims - Claims that link food—or food components—in the overall diet with a lowered risk of some chronic diseases. Strictly regulated by the Food and Drug Administration, only health claims supported by scientific evidence are allowed on food labels. Since this information is optional, many foods that meet the criteria don’t carry any health claim on their label.
helix - A spiral, staircase-like structure with a repeating pattern described by two simultaneous operations (rotation and translation). It is one of the natural conformations exhibited by biological polymers.
herbicides - Herbicides are a class of crop protection and specialty chemicals used to control weeds on farms and in forests, as well as in non-agricultural applications such as golf courses, public tracts of land and residential lawns.
high-fructose corn syrup (HFCS) - HFCS are formulations generally containing 42 percent, 55 percent or 90 percent fructose (the remaining carbohydrate being primarily glucose) depending on the product application. HCFS are used in products such as soft drinks or cake mixes.
Human Genome Project - This project is, in simplest terms, a sequencing of the human genome. Information from the Human Genome Project is making it possible, for example, to identify the exact gene (or genes) that influences a person’s susceptibility to a disease, to develop new and better drugs, and to identify thousands of different polymorphisms. The full scope of the Human Genome Project’s potential to improve human health is only beginning to be appreciated.
hybridization of crops - The mating of two plants from different species or genetically very different members of the same species to yield hybrids possessing some of the characteristics of each parent. Those (hybrid) offspring tend to be more healthy, productive and uniform than their parents—a phenomenon known as “hybrid vigor.”
hydrogenation - Hydrogenation is the process of adding hydrogen molecules directly to an unsaturated fatty acid from sources such as vegetable oils to convert it to a semi-solid form such as margarine or shortening. Hydrogenation contributes important textural properties to food. The degree of hydrogenation influences the firmness and spreadability of margarines, flakiness of pie crust and the creaminess of puddings. Hydrogenated oils are sometimes used in place of other fats with higher proportions of saturated fatty acids such as butter or lard.
hyperactivity - See Attention Deficit Hyperactivity Disorder (ADHD).
hypertension - Hypertension is the persistently elevated arterial blood pressure. It is the most common public health problem in developed countries. Emphasis on lifestyle modifications has given diet a prominent role for both the primary prevention and management of hypertension.
immune system - The cells and tissues which are responsible for recognizing and attacking foreign microbes and substances in the body.
immunoglobulin E - The antibody in the immune system that reacts with allergens.
incidence - The number of new cases of a disease during a given period of time in a defined population.
insecticide - Insecticides are a class of crop protection and specialty chemicals used to control insects on farms and forests, as well as non-agricultural applications such as residential lawncare, golf courses and public tracts of land.
insoluble fiber - A type of dietary fiber found in wheat bran, cauliflower, cabbage and other vegetables and fruits which helps move foods through the digestive system and thereby may decrease the risks of cancers of the colon and rectum. Insoluble fiber may also help reduce the risk of breast cancer.
integrated pest management (IPM) - Integrated pest management is the coordinated use of pest and environmental information along with available pest control methods, including cultural, biological, genetic and chemical methods, to prevent unacceptable levels of pest damage using the most economical means, and with the least possible hazard to people, property and the environment.
intense sweeteners - see low-calorie sweeteners
isoflavones - Daidzein, Genistein - A type of phytoestrogen found in soybeans and soy-based foods which may reduce menopause symptoms.
lactobacillus - A type of prebiotic/probiotic found in yogurt and some other dairy products which may improve gastrointestinal health.
lactose - A sugar naturally occurring in milk, also known as "milk sugar," that is the least sweet of all natural sugars and used in baby formulas and candies.
lactose intolerance - Lactose intolerance is an inherited inability to properly digest dairy products, due to a deficiency in the amount of the enzyme, ß-galactosidase in the small intestine. This enzyme is necessary for the hydrolysis of lactose (a disaccharide) into its constituent monosaccharides, glucose and galactose. Symptoms of lactose intolerance, including abdominal cramps, flatulence and frothy diarrhea, can increase with age.
lecithin - A by-product of the refining for soybean oil and is also found in eggs, red meats, spinach and nuts. Historically, lecithin has been used commercially in food processing as an emulsifier, instantizing agent and lubricating agent. Lecithin is a source of choline when digested; and is a critical component of the lipoproteins which transport fat and cholesterol molecules in the blood stream. Lecithin (choline) promotes synthesis of high-density lipoproteins (i.e., HDLP also know as “good” cholesterol) by the liver, when it is consumed by humans.
lignans - A type of phytoestrogen found in flax, rye and various vegetables which may provide the health benefits of lowering LDL cholesterol, total cholesterol and triglycerides thereby protecting against heart disease and some cancers.
listeria - Listeria monocytogenes is a Gram-positive bacterium, found in at least 37 mammalian species, as well as 17 species of birds and possibly some fish and shellfish. The bacteria can be isolated from soil, and is resistant to heat, freezing and drying. Listeria has been associated with foods such as raw milk, soft-ripened cheeses, ice cream, raw vegetables, raw and cooked poultry, raw meat and raw and smoked fish. Unlike other pathogenic bacteria, such as salmonella, listeria can survive and grow at temperatures as low as 5°C (41°F).
Acute infection with listeria may result in flu-like symptoms including persistent fever, followed by septicemia, meningitis, encephalitis, and intrauterine or cervical infections in pregnant women. Possible gastrointestinal symptoms include nausea, vomiting and diarrhea, alone or couple with other symptoms (mentioned above).
low-calorie sweetener - Low-calorie sweeteners are non-nutritive sweeteners, also referred to as intense sweeteners. Low-calorie sweeteners can replace nutritive sweeteners in most foods at a caloric savings of approximately 16 calories per teaspoon. Thus, caloric reduction may be achieved when low-calorie sweetened foods and beverages are substituted for their full-calorie counterparts. Examples of low-calorie sweeteners in use in the U.S. food supply are saccharin, aspartame and acesulfame K.
lutein - A type of carotenoid found in most green vegetables which positively contributes to maintenance of eye vision.
lycopene - Lycopene is a carotenoid related to the better known beta-carotene. Lycopene gives tomatoes and some other fruits and vegetables their distinctive red color. Nutritionally, it functions as an antioxidant. Research shows lycopene is best absorbed by the body when consumed as tomatoes that have been heat-processed using a small amount of oil. This includes products such as tomato sauce and tomato paste. Also, see functional foods.
lysine - An essential, basic amino acid obtained from many proteins by hydrolysis.
|
|
| |
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.
Jasper Restaurants Home
2
Jasper Restaurants 3
4
Jasper Restaurants 5
6
Other Jasper Park Partner Resources
|
