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 amount of a particular food one chooses to eat at a single meal. It is different from SERVING SIZE, which is a reference amount of food as defined by an authoritative source, such as the Food Guide Pyramid devised by the UNITED STATES DEPARTMENT OF AGRICULTURE.
Hospital department that manages and supervises the dietary program in accordance with the patients' requirements.
Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.
Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.
Facilities which provide care for pre-school and school-age children.
Nutritional physiology of children aged 2-12 years.
The application of nutritional principles to regulation of the diet and feeding persons or groups of persons.
The selection of one food over another.
An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.
Total number of calories taken in daily whether ingested or by parenteral routes.
Information intended for potential users of medical and healthcare services. There is an emphasis on self-care and preventive approaches as well as information for community-wide dissemination and use.
Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.