Salt sensitivity is either the reduction in blood pressure in response to a lower salt intake or the rise in blood pressure in response to sodium loading. Salt sensitivity differs among subgroups of the population and among individuals within a subgroup
Saturated fat is a type of fat naturally found in foods. They are usually hard at room temperature and opaque. That means you cannot see through them.
A serving size is a reference amount of food as defined by Health Canada to help you understand how much food is recommended every day from each food group.
Food manufacturers also decide what makes up one serving for their products, which is listed on the Nutrition Facts Table. This number is not always the same as the Food Guide.
This is the amount of time a food can be stored before it begins to spoil or go bad. Look at the expiry date and best before date on foods to see how long they will last.
The temperature at which a fat (oil, margarine, butter) will start to produce smoke and a bitter smell. This will give food an unpleasant taste. Use a fat with a higher smoke point for stir-frying and sautéing. Canola, sunflower, corn and peanut oils have higher smoke points than olive oil, butter and margarine.
Sodium is a mineral that our body needs to maintain a normal balance of fluids in our body. Eating too much sodium can lead to high blood pressure, which is a risk for heart disease and stroke. Most of the sodium we eat comes from processed and restaurant foods. Sodium is the main ingredient in salt.
Soluble fibre is a type of dietary fibre that plays a role in the control of blood sugar and cholesterol .Sources of soluble fibre include: fruits, legumes, oats and psyllium.
This is the protein found in soybeans and tofu. Soy protein is a complete protein and may be beneficial for heart health, menopause and breast cancer.
is also known as an “exercise ball”. It is a large rubber ball that can be between 45 to 75 cm in diameter. Stability balls are used in exercise routines to help improve balance, strength, flexibility and coordination. You can even sit on them!
One standard drink is 13.6 g or 17.2 ml of ethanol. This works out to about 12 oz (341 ml) of 5% beer; 5 oz (145 ml) of 12% wine; 1.5 oz (45 ml) of 40% spirits (vodka, rum, gin, etc.).
A group of carbohydrates that help make our food sweet. Glucose, fructose, sucrose and lactose are some examples. The different names indicate that each sugar has a different chemical structure.
Food additives commonly found in dried fruit, canned vegetables, jam, wine and beer.