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

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.

Contamination of the air by tobacco smoke.

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)

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

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.

The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.

Prohibition against tobacco smoking in specific areas to control TOBACCO SMOKE POLLUTION.

The contamination of indoor air.

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.

The promotion and support of consumers' rights and interests.

Place or physical location of work or employment.

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.

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.

A course or method of action selected, usually by a government, from among alternatives to guide and determine present and future decisions.

Sudden increase in the incidence of a disease. The concept includes EPIDEMICS and PANDEMICS.

Inhaling and exhaling the smoke of burning TOBACCO.

The selection of one food over another.

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

Elements of residence that characterize a population. They are applicable in determining need for and utilization of health services.

Acquired or learned food preferences.

Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.

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.

Smallest political subdivisions within a country at which general governmental functions are carried-out.

Total number of calories taken in daily whether ingested or by parenteral routes.

An area of recreation or hygiene for use by the public.

Any substances taken in by the body that provide nourishment.

Nutritional physiology of children aged 13-18 years.

Exercise of governmental authority to control conduct.

Time period from 1501 through 1600 of the common era.

A type of non-ionizing radiation in which energy is transmitted through solid, liquid, or gas as compression waves. Sound (acoustic or sonic) radiation with frequencies above the audible range is classified as ultrasonic. Sound radiation below the audible range is classified as infrasonic.

Time period from 1601 through 1700 of the common era.