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.
The simultaneous use of multiple laboratory procedures for the detection of various diseases. These are usually performed on groups of people.
Determination of the energy distribution of gamma rays emitted by nuclei. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
Educational institutions.
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 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.
Hospitals engaged in educational and research programs, as well as providing medical care to the patients.
Large hospitals with a resident medical staff which provides continuous care to maternity, surgical and medical patients.
Hospitals maintained by a university for the teaching of medical students, postgraduate training programs, and clinical research.
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.
The expenses incurred by a hospital in providing care. The hospital costs attributed to a particular patient care episode include the direct costs plus an appropriate proportion of the overhead for administration, personnel, building maintenance, equipment, etc. Hospital costs are one of the factors which determine HOSPITAL CHARGES (the price the hospital sets for its services).
Organized services to provide mental health care.
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)
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.
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.
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.
Hospital department responsible for the administration and provision of immediate medical or surgical care to the emergency patient.
Hospitals located in metropolitan areas.
Personnel who provide nursing service to patients in a hospital.
Special hospitals which provide care for ill children.
Diagnostic, therapeutic and preventive health services provided for individuals in the community.
Government-controlled hospitals which represent the major health facility for a designated geographic area.
The number of beds which a hospital has been designed and constructed to contain. It may also refer to the number of beds set up and staffed for use.
Hospitals which provide care for a single category of illness with facilities and staff directed toward a specific service.
Economic aspects related to the management and operation of a hospital.
Health services, public or private, in rural areas. The services include the promotion of health and the delivery of health care.
A class of hospitals that includes profit or not-for-profit hospitals that are controlled by a legal entity other than a government agency. (Hospital Administration Terminology, AHA, 2d ed)
Services specifically designed, staffed, and equipped for the emergency care of patients.
Services for the diagnosis and treatment of diseases in the aged and the maintenance of health in the elderly.
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.
The obtaining and management of funds for hospital needs and responsibility for fiscal affairs.
Studies used to test etiologic hypotheses in which inferences about an exposure to putative causal factors are derived from data relating to characteristics of persons under study or to events or experiences in their past. The essential feature is that some of the persons under study have the disease or outcome of interest and their characteristics are compared with those of unaffected persons.
The confinement of a patient in a hospital.
Special hospitals which provide care to the mentally ill patient.
Organized services to provide health care for children.
Major administrative divisions of the hospital.
Areawide planning for hospitals or planning of a particular hospital unit on the basis of projected consumer need. This does not include hospital design and construction or architectural plans.
Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.
Organized services to provide health care to expectant and nursing mothers.
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.
Predetermined sets of questions used to collect data - clinical data, social status, occupational group, etc. The term is often applied to a self-completed survey instrument.
Diagnostic, therapeutic and preventive mental health services provided for individuals in the community.
The prices a hospital sets for its services. HOSPITAL COSTS (the direct and indirect expenses incurred by the hospital in providing the services) are one factor in the determination of hospital charges. Other factors may include, for example, profits, competition, and the necessity of recouping the costs of uncompensated care.
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)
The period of confinement of a patient to a hospital or other health facility.
Those areas of the hospital organization not considered departments which provide specialized patient care. They include various hospital special care wards.
Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.
The levels of excellence which characterize the health service or health care provided based on accepted standards of quality.
Organized services in a hospital which provide medical care on an outpatient basis.
Outside services provided to an institution under a formal financial agreement.
Information centers primarily serving the needs of hospital medical staff and sometimes also providing patient education and other services.
Services offered to the library user. They include reference and circulation.
The concept concerned with all aspects of providing and distributing health services to a patient population.
Statistical measures of utilization and other aspects of the provision of health care services including hospitalization and ambulatory care.
The practice of sending a patient to another program or practitioner for services or advice which the referring source is not prepared to provide.
Compilations of data on hospital activities and programs; excludes patient medical records.
The withholding of food in a structured experimental situation.
A system of medical care regulated, controlled and financed by the government, in which the government assumes responsibility for the health needs of the population.
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)
Organized services for the purpose of providing diagnosis to promote and maintain health.