MHLU - Health Status Resource

Primary tabs

Glossary: F

A (6) | B (3) | C (6) | D (3) | E (2) | F (5) | G (1) | H (6) | I (11) | K (1) | L (7) | M (4) | N (5) | O (3) | P (12) | R (3) | S (17) | T (5) | U (1) | V (1) | W (3) | Y (1)

Folic acid fortification

The addition of folic acid to food. In Canada, folic acid must be added to enriched pasta, white flour, infant formula, whole egg substitutes, and simulated meat products.

References:

Canadian Food Inspection Agency. Foods to Which Vitamins, Mineral Nutrients and Amino Acids May or Must Be Added [D.03.002, Fdr] [Internet]. 2018 [cited 2018 Nov 12]. Available from: http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrient-content/reference-information/eng/1389908857542/1389908896254?chap=1

Folic acid use prior to and during pregnancy

The percentage of women who gave birth (live or still) who reported taking folic acid supplements prior to and during pregnancy. Excludes women who did report any use during pregnancy (i.e., use only reported prior to pregnancy).

Folic acid use prior to pregnancy

The percentage of women who gave birth (live or still) who reported taking folic acid prior to pregnancy. Includes women who reported any folic acid use prior to pregnancy (including those who continued use during pregnancy).

Food Handler Certification Program

A program designed to teach food handlers the general principles of safe food handling such as risk factors associated with food borne illness and to teach the skills necessary to handle food and prevent illness from occurring. The course is based on the principles of sanitary food service and hazard analysis critical control point (HACCP) procedures. 

Food Security

Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life. http://www.fao.org/docrep/003/w3613e/w3613e00.htm The CCHS survey questions asked whether household members were able to afford the food they needed in the previous 12 months. Households were classified as food insecure if there was an indication of compromise in quality and/or quantity of food consumed or reduced food intake and disrupted eating patterns due to lack of money.