RestaurantsFast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Menu PlanningFood 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.Tobacco Smoke Pollution: Contamination of the air by tobacco smoke.Commerce: The interchange of goods or commodities, especially on a large scale, between different countries or between populations within the same country. It includes trade (the buying, selling, or exchanging of commodities, whether wholesale or retail) and business (the purchase and sale of goods to make a profit). (From Random House Unabridged Dictionary, 2d ed, p411, p2005 & p283)Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Foodborne Diseases: Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.Cooking: The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.Smoke-Free Policy: Prohibition against tobacco smoking in specific areas to control TOBACCO SMOKE POLLUTION.Air Pollution, Indoor: The contamination of indoor air.MassachusettsSalmonella 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.Consumer Advocacy: The promotion and support of consumers' rights and interests.Workplace: Place or physical location of work or employment.NevadaFood Inspection: Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.TexasFood Microbiology: 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.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Public Policy: A course or method of action selected, usually by a government, from among alternatives to guide and determine present and future decisions.Disease Outbreaks: Sudden increase in the incidence of a disease. The concept includes EPIDEMICS and PANDEMICS.Smoking: Inhaling and exhaling the smoke of burning TOBACCO.Food Preferences: The selection of one food over another.Food Supply: The production and movement of food items from point of origin to use or consumption.Residence Characteristics: Elements of residence that characterize a population. They are applicable in determining need for and utilization of health services.Food Habits: Acquired or learned food preferences.Eggs: Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.Public Opinion: The attitude of a significant portion of a population toward any given proposition, based upon a measurable amount of factual evidence, and involving some degree of reflection, analysis, and reasoning.Local Government: Smallest political subdivisions within a country at which general governmental functions are carried-out.Energy Intake: Total number of calories taken in daily whether ingested or by parenteral routes.Public Facilities: An area of recreation or hygiene for use by the public.Food: Any substances taken in by the body that provide nourishment.Adolescent Nutritional Physiological Phenomena: Nutritional physiology of children aged 13-18 years.Government Regulation: Exercise of governmental authority to control conduct.
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