the social role of terminology - termcoord · building a termbase for the consumer & the social...

The social role of Terminology:challenges of building a termbase to non-specialists

Ana Rita RemígioCLLC – Universidade de AveiroCLUNL – Universidade Nova de Lisboa

European ParliamentLuxemburg, 05.09.2014

Technical Communication & food labels…

Understanding food labels

Building a termbase for the consumer & the social role of Terminology

The terminographical process

The role of communicative contexts

specialised corpora building and exploration

Concluding remarks & comparison with IATE

…back to Technical Communication

CONTENTS

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product user

technicalcommunicator

user guide

TECHNICAL COMMUNICATION…

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TECHNICAL COMMUNICATION…

“When I was president of the Society for Technical Communication, I

gave the President’s Award to the US Food and Drug Administration

for their food labels.

I thought then – and continue to believe now – it is one of the most

incredible feats of technical communication ever pulled off. The FDA

managed to develop a clear, consistent means of informing consumers

what’s in their food.” *

Saul Carliner, 2010Concordia University, Montreal

* our highlight

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… AND FOOD LABELS

"I read all package labels for my health. Now my eyes are shot!"5

READING FOOD LABELS

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IngredientsDemineralised whey,skimmed milk, vegetableoils, lactose, fish oil,potassium chloride, sodiumcitrate, calcium lactate,magnesium sulphate ,calcium carbonate, vitaminC, potassium hydroxide,taurine, iron sulphate,potassium carbonate, zincsulphate, niacin, vitamin E,pantothenic acid, vitamin A,copper sulphate, riboflavin,thiamin, citric Acid, vitaminB6, beta carotene,manganese sulphate,vitamin K, folic acid,potassium iodide, vitaminD, biotin, vitamin B12.

Ingredientsmade of: sorbitol, gum base, natural and artificialflavours, less than 2% of: mannitol, xylitol, soylecithin, malic acid, citric acid, acesulfame K,aspartame, fumaric acid, sucralose, color (yellow 6lake), BHT (to maintain freshness. Phenylketonurics:contains phenylalanine.

IngredientsYogurt (skimmed milk, skimmed milkconcentrate/ powder, cream, yogurtcultures), skimmed milk, sugar/liquidsugar (sucrose 8.4%), strawberry(2.1%), dextrose, milk mineralconcentrate, stabiliser (modifiedtapioca starch), natural flavouring,acidity regulator (sodium citrate), L.Casei Danone culture (Lactobacilluscasei DN 114001), vitamins (B6, D).

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?

plant sterols esters

DO WE UNDERSTAND WHAT’S ON A FOOD LABEL?

carotenoids

bad cholesterol

potassium sorbate

β-carotene

emulsifiersmargarine

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How can Terminology contribute to the

transmission of scientifically valid and

accurate information on functional food to

the consumer?

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AlFαBeTa

terminographer

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BUILDING A TERMBASE FOR THE CONSUMER

esterol vegetal

Sinónimo: fitosterol

ingrediente, naturalmente presente em pequenas quantidades nas plantas e em algunsalimentos de origem vegetal, que, em quantidades significativas, diminui a absorção decolesterol no intestino, contribuindo para a redução dos seus níveis no sangue

Informação adicional: Os esteróis vegetais estão naturalmente presentes,por exemplo, nos óleos vegetais, cereais, legumese frutos, embora em pequenas quantidades.

Esta substância contribui para a redução docolesterol total e do colesterol LDL. O colesterolHDL permanece inalterado.

Definição:

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THE SOCIAL ROLE OF TERMINOLOGY

KNOWLEDGE AND POPULARISING SCIENCE

hyperspecialisation

interdisciplinarity

Knowledge production

Knowledge dissemination

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Terminological resources

target public: translators, technical writers, specialists, students, ...

a means to an end: “the practical terminologist (…) should never lose sight ofthe fact that the text is both the source and the destination of the term”(Shreve, 2001:775)

Our proposal

termbase targeted at non-specialists

termbase as popularising science resource (establishing bridges)

disseminating Terminology as a special subject field, its goals and applications


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Sager

“terminologies oriented towards a mass market”

“the need for a terminological information service for the general reader”

(1990:228)

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(Pointer, 1996)16

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BUILDING A TERMBASE FOR THE CONSUMER

Systematisation ofterminographical processes

Comparison

Not adequate to our needs

Rondeau (1984)Cabré (1993; 1999)Rey (1995)Meyer and Mackintosh (1996)Dubuc (2002)L’Homme (2004)The PAVEL (2004)Arntz, Picht, et al. (2004)

Absence / inexistence of:

→ communicative dimension of analysis;

→ data validation stage;

→ final stage for data update;

→ clear delimitation of the preparatory stages of the terminographical process.18

3phases

3dimensions

Terminographicalprocess

* Gouadec, 2002; 2005; 2007** Sager 1990; Cabré, 1993; L’Homme, Heid, et al. 2003

pre-terminography

terminography

post-terminography

conceptual

communicative

textual

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pre-translation

translation

post-translation*

conceptual

communicative

linguistic**

Pre-

term

inog

raph

y

— goals setting— special subject field conceptual representation— communicative contexts identification— specialised corpora building

Term

inog

raph

y

— termbase architecture— terminology constitution— conceptual systems building— definition writing— term records filling— data validation

Post

-ter

min

ogra

phy

— termbase industrial and commercial application— data update

Phases Stages

TERMINOGRAPHICAL PROCESS

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Pre-

term

inog

raph

y

— goals setting— special subject field conceptual representation— communicative contexts identification— specialised corpora building

Term

inog

raph

y

— termbase architecture— terminology constitution— conceptual systems building— definition writing— term records filling— data validation

Post

-ter

min

ogra

phy

— termbase industrial and commercial application— data update

Phases Stages

TERMINOGRAPHICAL PROCESS

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popularisingsciencemonographies

articles inmaganizes andnewspapers

articles inpopularisingsciencemagazines

projectabstracts

leaflets

marketingmaterial

FAQs

glossaries

food labels

productpresentation

ads

consumer

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TEXT PRODUCERS

faculty

researchers sciencecommunicators

food industryactors

journalists

Text selection andcorpus

organisation

identification andextraction

term candidatesand potential

definitions

meet the needsof the consumer?

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consumer

CC1

25

food industryactors

journalists

COMMUNICATIVE CONTEXTS

CC2 CC3

facultyresearchers

science communicators

ALFα CorpusTokens: 77,662

Reference corpusTokens: 13,447

CORPUS DESIGN

consumer

CC1

food industryactors

journalistsCC3

29,031

CC2

23,468 26

25,163

facultyresearchers


Corpus-based terminographical process

corpus / text

textualdimension

textualdimension

conceptualdimensionconceptualdimension

linguistic vs.extra-linguistic

communicativedimension

communicativedimension

text producers,communicative intentions,

target public

corporabuildingcorporabuilding

design & textselection

corporaexploration

corporaexploration

computationaltools

term candidatesidentification &

extraction

term candidatesidentification &

extraction

definitionsidentification & extraction

definitionsidentification & extraction

beyond thecorpus

beyond thecorpusdata validationdata validation

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popularising discourse onfood items with plant sterols

scientific discourseon food items with plant sterols

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STUDY CORPORA

ALFα Corpus

ALFαsterolssubcorpus

ALFαsterolsreference corpus

CC1: faculty, researchers, science communicatorsCC2: food industry actorsCC3: journalists

19te

xts

26te

xts

13te

xts

15te

xts

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STUDY CORPORA

Oxford WordSmith Tools

WordList / Concord

terminology constitution

definition writing

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EXPLORING SPECIALISED CORPORA

3dimensions

textual

communicative

conceptual

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TERMINOLOGY CONSTITUTION

Criteria

special subject fieldfrequency

Term candidates Freq.

FACTORES DE RISCO 62

LEITE FERMENTADO 46

ACTIVIDADE FÍSICA 45

ÁCIDOS GORDOS 32

RISCO DE DCV 32

ÓMEGA 3 27

GÉNERO ALIMENTÍCIO 26

DOENÇAS CARDIOVASCULARES 24

FLORA INTESTINAL 20

HIDRATOS DE CARBONO 20

PRESSÃO ARTERIAL 20

GORDURAS SATURADAS 19

NÍVEIS DE COLESTEROL 15

ALIMENTOS FUNCIONAIS 14

COLESTEROL SANGUÍNEO 13

EXCESSO DE PESO 13

EXERCÍCIO FÍSICO 13

ADITIVO ALIMENTAR 12


COLESTEROL 146

DCV 122

GORDURA 92

IOGURTE 87

SANGUE 54

SAÚDE 54

AÇÚCAR 49

LEITE 45

PROBIÓTICOS 44

DOENÇA 42

NUTRIMENTO 38

ALIMENTAÇÃO 36

VITAMINAS 32

32


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food industryactors

journalists



LEITE FERMENTADO 46


ÁCIDOS GORDOS 32

RISCO DE DCV 32

ÓMEGA 3 27



FLORA INTESTINAL 20







EXCESSO DE PESO 13




COLESTEROL 146

DCV 122

GORDURA 92

IOGURTE 87

SANGUE 54

SAÚDE 54

AÇÚCAR 49

LEITE 45

PROBIÓTICOS 44

DOENÇA 42

NUTRIMENTO 38

ALIMENTAÇÃO 36

VITAMINAS 32



LEITE FERMENTADO 46


ÁCIDOS GORDOS 32

RISCO DE DCV 32

ÓMEGA 3 27



FLORA INTESTINAL 20







EXCESSO DE PESO 13




COLESTEROL 146

DCV 122

GORDURA 92

IOGURTE 87

SANGUE 54

SAÚDE 54

AÇÚCAR 49

LEITE 45

PROBIÓTICOS 44

DOENÇA 42

NUTRIMENTO 38

ALIMENTAÇÃO 36

VITAMINAS 32

facultyresearchers




LEITE FERMENTADO 46


ÁCIDOS GORDOS 32

RISCO DE DCV 32

ÓMEGA 3 27



FLORA INTESTINAL 20







EXCESSO DE PESO 13




COLESTEROL 146

DCV 122

GORDURA 92

IOGURTE 87

SANGUE 54

SAÚDE 54

AÇÚCAR 49

LEITE 45

PROBIÓTICOS 44

DOENÇA 42

NUTRIMENTO 38

ALIMENTAÇÃO 36

VITAMINAS 32

0

0,1

0,2

0,3

0,4

0,5

0,6

0,7

0,8

0,9

1

CC1 CC2 CC3 Ref. corpus

Term / token ratio

CC1

CC2

CC3

Ref. corpus

0

0,02

0,04

0,06

0,08

0,1

0,12

0,14

0,16

0,18

0,2


‘Unique’ term / token ratio

CC1

CC2

CC3

faculty, researchers, science communicators

food industry actors

journalists

COMPARISON OF THE NUMBER OF TERM CANDIDATES

35

NEED TO REDESIGN THE CORPUS?

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food industryactors

journalists



LEITE FERMENTADO 46


ÁCIDOS GORDOS 32

RISCO DE DCV 32

ÓMEGA 3 27



FLORA INTESTINAL 20







EXCESSO DE PESO 13




COLESTEROL 146

DCV 122

GORDURA 92

IOGURTE 87

SANGUE 54

SAÚDE 54

AÇÚCAR 49

LEITE 45

PROBIÓTICOS 44

DOENÇA 42

NUTRIMENTO 38

ALIMENTAÇÃO 36

VITAMINAS 32



LEITE FERMENTADO 46


ÁCIDOS GORDOS 32

RISCO DE DCV 32

ÓMEGA 3 27



FLORA INTESTINAL 20







EXCESSO DE PESO 13




COLESTEROL 146

DCV 122

GORDURA 92

IOGURTE 87

SANGUE 54

SAÚDE 54

AÇÚCAR 49

LEITE 45

PROBIÓTICOS 44

DOENÇA 42

NUTRIMENTO 38

ALIMENTAÇÃO 36

VITAMINAS 32

facultyresearchers




LEITE FERMENTADO 46


ÁCIDOS GORDOS 32

RISCO DE DCV 32

ÓMEGA 3 27



FLORA INTESTINAL 20







EXCESSO DE PESO 13




COLESTEROL 146

DCV 122

GORDURA 92

IOGURTE 87

SANGUE 54

SAÚDE 54

AÇÚCAR 49

LEITE 45

PROBIÓTICOS 44

DOENÇA 42

NUTRIMENTO 38

ALIMENTAÇÃO 36

VITAMINAS 32

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DEFINITION WRITING

Os fitosteróis actuam substituindo o colesterol (em virtude da suasemelhança estrutural com este) no momento da absorção (ao níveldo intestino).

Por terem uma estrutura muito semelhante ao colesterol, osesteróis vegetais competem pelo espaço disponível nestas micelas.Quando presentes em quantidades significativas, estes ingredientestendem a ocupar espaço das micelas antes reservado ao colesterol.

os esteróis vegetais diminuem a absorção do colesterol, diminuindoassim o valor do colesterol no sangue.

esteróis vegetais, o ingrediente activo responsável pela redução docolesterol no organismo.

1. ingrediente;2. substância naturalmente presente nas plantas eem alguns alimentos de origem vegetal;3. presente nas plantas e em alguns alimentos deorigem vegetal em pequenas quantidades;4. tem uma estrutura química semelhante aocolesterol;5. compete com o colesterol, no momento daabsorção deste no intestino;6. em quantidades significativas, diminui a absorçãode colesterol no intestino;7. reduz o colesterol no sangue. ingrediente, naturalmente presente em pequenas quantidades nas

plantas e em alguns alimentos de origem vegetal, que, emquantidades significativas, diminui a absorção de colesterol nointestino, contribuindo para a redução dos seus níveis no sangue

identification of contexts rich inconceptual information

identification and highlight ofconceptual characteristics

systematisation ofconceptual characteristics

definition writing 38

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DEFINITION WRITING

food industryactors

journalists

facultyresearchers


00,020,040,060,08

0,10,120,140,160,18

0,2


Contexts rich in conceptualinfo / token ratio

CC1

CC2

CC3

Ref. corpus

0

0,02

0,04

0,06

0,08

0,1

0,12

characteristic 1 characteristic 2 characteristic 3 characteristic 4 characteristic 5

CC1 CC2 CC3

Conceptual characteristics / token ratio

COMPARISON OF NUMBER OF CONCEPTUAL CHARACTERISTICS

Term: plant sterol

faculty, researchers, science communicators

food industry actors

journalists

41

NEED TO REDESIGN THE CORPUS?

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DEFINITION WRITING

food industryactors

journalists

X

X

facultyresearchers


→ Communicative contexts and corpora building and exploration:

→ terminology constitution

→ definition writing

→ Need to redesign the specialised corpus?

→ Relevance of reference corpus?

→ Future work:

→ data validation

→ readjustment of definition writing methodology

→ beyond the corpus43

CONCLUDING REMARKS

AlFαBeTa

terminographertechnicalcommunicator

food labels

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… BACK TO TECHNICAL COMMUNICATION

“She read the ingredients listed on the food label”45

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FOOD FOR THOUGHT…

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COMPARISON WITH IATE

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Definition ingredient, naturally present in small quantities in plants and in some foods ofplant origin which, in significant amounts, reduces cholesterol absorption inthe intestine, thus contributing to the reduction of blood cholesterol levels

Note Plant sterols are naturally present in certain foods, for instance, vegetable oils,cereals, vegetables and fruit, though in small quantities. This substancecontributes to the reduction in total cholesterol and in LDL cholesterol. HDLcholesterol remains unchanged.

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Definition ingredient, naturally present in small quantities in plants and in somefood of plant origin which, in significant amounts, reduces cholesterolabsorption in the intestine, thus contributing to the reduction of bloodcholesterol levels

Note Plant sterols are naturally present in, for instance, vegetable oils,cereals, vegetables and fruit, though in small quantities. This substancecontributes to the reduction in total cholesterol and in LDL cholesterol.HDL cholesterol remains unchanged.

Thank you!Ana Rita Remí[email protected]

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