Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.

Hospital department that manages and supervises the dietary program in accordance with the patients' requirements.

'Menu planning' in a medical context refers to the process of designing and selecting meals that meet specific dietary needs and restrictions of patients in healthcare facilities, taking into account nutritional requirements, allergies, cultural preferences, and therapeutic goals.

*My apologies, but "Restaurants" are not a medical term and do not have a medical definition.*

Determination of the energy distribution of gamma rays emitted by nuclei. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)

Educational institutions.

Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.

Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.

Any substances taken in by the body that provide nourishment.

Acquired or learned food preferences.

The term "United States" in a medical context often refers to the country where a patient or study participant resides, and is not a medical term per se, but relevant for epidemiological studies, healthcare policies, and understanding differences in disease prevalence, treatment patterns, and health outcomes across various geographic locations.

The production and movement of food items from point of origin to use or consumption.

The degree to which individuals are inhibited or facilitated in their ability to gain entry to and to receive care and services from the health care system. Factors influencing this ability include geographic, architectural, transportational, and financial considerations, among others.

Services for the diagnosis and treatment of disease and the maintenance of health.

Health services required by a population or community as well as the health services that the population or community is able and willing to pay for.

Organized services to provide mental health care.

Health care programs or services designed to assist individuals in the planning of family size. Various methods of CONTRACEPTION can be used to control the number and timing of childbirths.

Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.

The selection of one food over another.

Measurement and evaluation of the components of substances to be taken as FOOD.

Community health and NURSING SERVICES providing coordinated multiple services to the patient at the patient's homes. These home-care services are provided by a visiting nurse, home health agencies, HOSPITALS, or organized community groups using professional staff for care delivery. It differs from HOME NURSING which is provided by non-professionals.

The integration of epidemiologic, sociological, economic, and other analytic sciences in the study of health services. Health services research is usually concerned with relationships between need, demand, supply, use, and outcome of health services. The aim of the research is evaluation, particularly in terms of structure, process, output, and outcome. (From Last, Dictionary of Epidemiology, 2d ed)

Diagnostic, therapeutic and preventive health services provided for individuals in the community.

The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.

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

Health services, public or private, in rural areas. The services include the promotion of health and the delivery of health care.

Services for the diagnosis and treatment of diseases in the aged and the maintenance of health in the elderly.

Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.

Organized services to provide health care for children.

Services designed for HEALTH PROMOTION and prevention of disease.

Health care services related to human REPRODUCTION and diseases of the reproductive system. Services are provided to both sexes and usually by physicians in the medical or the surgical specialties such as REPRODUCTIVE MEDICINE; ANDROLOGY; GYNECOLOGY; OBSTETRICS; and PERINATOLOGY.

The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.

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

A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)

Organized services to provide health care to expectant and nursing mothers.

Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.

Diagnostic, therapeutic and preventive mental health services provided for individuals in the community.

Services specifically designed, staffed, and equipped for the emergency care of patients.

The withholding of food in a structured experimental situation.

Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)