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Items: 1 to 20 of 101

1.

Food

Substances taken in by the body to provide nourishment.

2.

Food Quality

Ratings of the characteristics of food including flavor, appearance, nutritional content, and the amount of microbial and chemical contamination.

Year introduced: 2013

3.

Food Assistance

Food or financial assistance for food given to those in need.

Year introduced: 2013

4.

Food Storage

Keeping food for later consumption.

Year introduced: 2012

5.

Food Safety

Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.

Year introduced: 2011

6.

Food, Organic

Food that is grown or manufactured in accordance with nationally regulated production standards that include restrictions on the use of pesticides, non-organic fertilizers, genetic engineering, growth hormones, irradiation, antibiotics, and non-organic ingredients.

Year introduced: 2011(1996)

7.

Food, Preserved

Food that has been prepared and stored in a way to prevent spoilage.

Year introduced: 2010

8.

Functional Food

Components of the usual diet that may provide health benefits beyond basic nutrients. Examples of functional foods include soy, nuts, chocolate, and cranberries (From NCCAM Backgrounder, March 2004, p3).

Year introduced: 2010

9.

Food, Genetically Modified

Food derived from genetically modified organisms (ORGANISMS, GENETICALLY MODIFIED).

Year introduced: 2002

10.

Food Chain

The sequence of transfers of matter and energy from organism to organism in the form of FOOD. Food chains intertwine locally into a food web because most organisms consume more than one type of animal or plant. PLANTS, which convert SOLAR ENERGY to food by PHOTOSYNTHESIS, are the primary food source. In a predator chain, a plant-eating animal is eaten by a larger animal. In a parasite chain, a smaller organism consumes part of a larger host and may itself be parasitized by smaller organisms. In a saprophytic chain, microorganisms live on dead organic matter.

Year introduced: 1999

11.

Food Industry

The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.

Year introduced: 1998

12.

Food and Beverages

Edible or potable substances.

Year introduced: 1998

13.

Food Packaging

Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available.

Year introduced: 1996

14.

Food-Drug Interactions

The pharmacological result, either desirable or undesirable, of drugs interacting with components of the diet. (From Stedman, 25th ed)

Year introduced: 1995

15.

Food Parasitology

The presence of parasites in food and food products. For the presence of bacteria, viruses, and fungi in food, FOOD MICROBIOLOGY is available.

Year introduced: 1991

16.

United States Food and Drug Administration

An agency of the PUBLIC HEALTH SERVICE concerned with the overall planning, promoting, and administering of programs pertaining to maintaining standards of quality of foods, drugs, therapeutic devices, etc.

Year introduced: 1966(1964)

17.

Staphylococcal Food Poisoning

Poisoning by staphylococcal toxins present in contaminated food.

Year introduced: 1968(1966)

18.

Salmonella Food Poisoning

Poisoning caused by ingestion of food harboring species of SALMONELLA. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply.

19.

Legislation, Food

Laws and regulations concerned with industrial processing and marketing of foods and beverages.

Year introduced: 1979

20.

Infant Food

Food processed and manufactured for the nutritional health of children in their first year of life.

Year introduced: 1973

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