Food Services
Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.
Food Service, Hospital
Menu Planning
Restaurants
Spectrometry, Gamma
Food Handling
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
Nutrition Policy
Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.
Food Habits
Acquired or learned food preferences.
United States
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.
Food Supply
The production and movement of food items from point of origin to use or consumption.
Health Services Accessibility
Health Services Needs and Demand
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.
Family Planning Services
Food Labeling
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.
Food Preferences
The selection of one food over another.
Food Analysis
Measurement and evaluation of the components of substances to be taken as FOOD.
Home Care Services
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.
Health Services Research
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)
Community Health Services
Diagnostic, therapeutic and preventive health services provided for individuals in the community.
Food Microbiology
Food Industry
Rural Health Services
Health Services for the Aged
Food Hypersensitivity
Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.
Reproductive Health Services
Food Contamination
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.
Food Safety
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.
Health Food
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)
Fast Foods
Community Mental Health Services
Diagnostic, therapeutic and preventive mental health services provided for individuals in the community.
Emergency Medical Services
Food Deprivation
The withholding of food in a structured experimental situation.
Food, Fortified
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)