Glossary

Category: L

  • Lateral flexion

    Movement of head and/or trunk, bending to either side.  

  • Luria, Alexander Romanovich (1902-1977)

    Russian neuropsychologist who developed a treatment for aphasia, combining physical and psychological techniques for victims of brain trauma.  

  • Learning disability

    Learning disability

    A syndrome affecting school age children of normal or above normal intelligence characterized by specific difficulties in learning to read (dyslexia), write (dysgraphia), and calculate (dyscalculia). The disorder is believed to be related to slow develop- mental progression of perceptual motor skills. Any of several abnormal conditions of children and adults who, although having at…

  • Lyonnaise

    Lyonnaise

    Cooked in a style of food prepared in a region of France famed for excellent onions.  

  • Lye

    Lye

    A strong alkaline solution, usually Caustic Soda (sodium hydroxide). A solution of alkaline salts obtained by the leaching of wood ashes. Liquid from leaching of wood ashes.  

  • Lower control limits of the average

    A system of determining the pattern that sample averages should follow if a constant system of change is operating.  

  • Low-calorie food

    Low-calorie food

    Food that contains less than 40 calories or 0.4 calories per gram. Forty calories or less per serving or no more than 0.4 calories per gram. Foods naturally low in calories cannot be labeled low calorie, reduced calorie.  

  • Low-acid food

    Any food, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85.  

  • Lot

    Any number of containers of the same size and type which contain a product of the same type and style located in the same warehouse or conveyance, or which, under in-plant (in-process) inspection, results from consecutive production within a plant, and which is available for inspection at any one time.  

  • Lite

    A claim on a food label to indicate the percentage or fraction by which the food has been modified according to the reference food, and providing information of the amount of nutrient that is in the labeled food and in the reference food. A “Lite” food has at least 1/3 fewer calories or 50% less…