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.
'Menu planning' in a medical context refers to the process of designing and selecting meals that meet specific dietary needs and restrictions of patients in healthcare facilities, taking into account nutritional requirements, allergies, cultural preferences, and therapeutic goals.
*My apologies, but "Restaurants" are not a medical term and do not have a medical definition.*
Determination of the energy distribution of gamma rays emitted by nuclei. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
Educational institutions.
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
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 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.
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.
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.
Organized services to provide mental health care.
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.
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.
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.
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)
Diagnostic, therapeutic and preventive health services provided for individuals in the community.
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.
Health services, public or private, in rural areas. The services include the promotion of health and the delivery of health care.
Services for the diagnosis and treatment of diseases in the aged and the maintenance of health in the elderly.
Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.
Organized services to provide health care for children.
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.
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)
Organized services to provide health care to expectant and nursing mothers.
Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.
Diagnostic, therapeutic and preventive mental health services provided for individuals in the community.
Services specifically designed, staffed, and equipped for the emergency care of patients.
The withholding of food in a structured experimental situation.
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)

Food insecurity: consequences for the household and broader social implications. (1/444)

A conceptual framework showing the household and social implications of food insecurity was elicited from a qualitative and quantitative study of 98 households from a heterogeneous low income population of Quebec city and rural surroundings; the study was designed to increase understanding of the experience of food insecurity in order to contribute to its prevention. According to the respondents' description, the experience of food insecurity is characterized by two categories of manifestations, i.e., the core characteristics of the phenomenon and a related set of actions and reactions by the household. This second category of manifestations is considered here as a first level of consequences of food insecurity. These consequences at the household level often interact with the larger environment to which the household belongs. On a chronic basis, the resulting interactions have certain implications that are tentatively labeled "social implications" in this paper. Their examination suggests that important aspects of human development depend on food security. It also raises questions concerning the nature of socially acceptable practices of food acquisition and food management, and how such acceptability can be assessed. Guidelines to that effect are proposed. Findings underline the relevance and urgency of working toward the realization of the right to food.  (+info)

Women's dietary intakes in the context of household food insecurity. (2/444)

A study of food insecurity and nutritional adequacy was conducted with a sample of 153 women in families receiving emergency food assistance in Toronto, Canada. Contemporaneous data on dietary intake and household food security over the past 30 d were available for 145 of the women. Analyses of these data revealed that women who reported hunger in their households during the past 30 d also reported systematically lower intakes of energy and a number of nutrients. The effect of household-level hunger on intake persisted even when other economic, socio-cultural, and behavioral influences on reported dietary intake were considered. Estimated prevalences of inadequacy in excess of 15% were noted for Vitamin A, folate, iron, and magnesium in this sample, suggesting that the low levels of intake associated with severe household food insecurity are in a range that could put women at risk of nutrient deficiencies.  (+info)

Outbreaks of gastrointestinal illness of unknown etiology associated with eating burritos--United States, October 1997-October 1998. (3/444)

From October 1997 through October 1998, 16 outbreaks of gastrointestinal illness associated with eating burritos occurred in Florida, Georgia, Illinois, Indiana, Kansas, North Dakota, and Pennsylvania. All but one outbreak occurred in schools, and most of the approximately 1700 persons affected were children. This report summarizes investigations of two of these outbreaks and describes the collaborative efforts of CDC, the U.S. Department of Agriculture (USDA), and the Food and Drug Administration (FDA) to identify the etiologic agent(s); these outbreaks may have been caused by an undetected toxin or a new agent not previously associated with illness.  (+info)

Staff and patient feedback in mental health services for older people. (4/444)

OBJECTIVES: To compare the views of patients and staff on the quality of care provided on a psychogeriatric assessment ward over a five year period. To describe the quality improvements which were made as a result of their respective comments. DESIGN: Structured interviews were conducted with both patients and staff to obtain qualitative feedback and suggestions for improvement. An analysis of the percentage of positive and negative comments made by both patients and staff was used to compare the levels of satisfaction on a variety of aspects of the service provided. SETTING: Psychogeriatric inpatient assessment ward. SUBJECTS: 75 patients and 85 staff interviews were conducted. MAIN MEASURES: Structured interviews covering various aspects of service quality. RESULTS: Staff and patients picked up on different aspects of service quality as important. Quality improvements which arose from the interviews were clearly different. Generally patients were more positive about the physical environment and standards of professional care than staff, but less positive about issues of privacy, social interaction, and empowerment. CONCLUSIONS: The perspectives of patients and staff in this area are not interchangeable. Both series of interviews led to several positive changes in the quality of care. Interviews with staff seem to have been valuable in a low morale situation. A structured interview format provided patients with an opportunity to feedback openly and led to changes in service quality which would not otherwise have occurred.  (+info)

The Pathways study: a model for lowering the fat in school meals. (5/444)

We describe the development and implementation of the Pathways school food service intervention during the feasibility phase of the Pathways study. The purpose of the intervention was to lower the amount of fat in school meals to 30% of energy to promote obesity prevention in third- through fifth-grade students. The Pathways nutrition staff and the food service intervention staff worked together to develop 5 interrelated components to implement the intervention. These components were nutrient guidelines, 8 skill-building behavioral guidelines, hands-on materials, twice yearly trainings, and monthly visits to the kitchens by the Pathways nutrition staff. The components were developed and implemented over 18 mo in a pilot intervention in 4 schools. The results of an initial process evaluation showed that 3 of the 4 schools had implemented 6 of the 8 behavioral guidelines. In an analysis of 5 d of school menus from 3 control schools, the lunch menus averaged from 34% to 40% of energy from fat; when the menus were analyzed by using the food preparation and serving methods in the behavioral guidelines, they averaged 31% of energy from total fat. This unique approach of 5 interrelated food service intervention components was accepted in the schools and is now being implemented in the full-scale phase of the Pathways study in 40 schools for 5 y.  (+info)

Nutrient intake of food bank users is related to frequency of food bank use, household size, smoking, education and country of birth. (6/444)

The number of individuals and families accessing food assistance programs has continued to grow throughout the 1990s. Despite the increased health risk among low-income people, few studies have addressed nutrient intake throughout the month or at the end of the month when food and financial resources are thought to be compromised, and no study has described dietary status of a random sample of food bank users. Nutrient intakes of adult female and male food bank users in metropolitan Montreal, Quebec, Canada, were monitored week-by-week over a month by dietitian-administered 24-h recall interviews. A total of 428 participants from a stratified random sample of 57 urban area food banks completed all four interviews. Mean energy intake, as an indicator of diet quantity, was similar to other adult populations (10.2 +/- 4.8 and 7.9 +/- 3.6 MJ for men and women, respectively, age 18-49 y) and not related to sociodemographic variables except the expected biological variation of age and sex. Macronutrient intake was stable throughout the month. Overall median intakes of calcium, vitamin A, and zinc were below recommended levels for all age and sex groups. Intakes of several micronutrients were related to frequency of food bank use, household size, smoking, education, and country of birth. High nutrient intake variability characterized these adult food bank users.  (+info)

Norwalk-like viral gastroenteritis in U.S. Army trainees--Texas, 1998. (7/444)

During August 27-September 1, 1998, 99 (12%) of 835 soldiers in one unit at a U.S. Army training center in El Paso, Texas, were hospitalized for acute gastroenteritis (AGE). Their symptoms included acute onset of vomiting, abdominal pain, diarrhea, and fever. Review of medical center admission records for AGE during the previous year indicated that fewer than five cases occurred each month. This report describes the outbreak investigation initiated on August 30 by a U.S. Army Epidemiologic Consultation Service (EPICON) team; the findings indicated the outbreak was caused by a Norwalk-like virus (NLV).  (+info)

Identifying target groups for a potential vaccination program during a hepatitis A communitywide outbreak. (8/444)

OBJECTIVES: This study sought to identify groups for targeted vaccination during a communitywide hepatitis A outbreak in 1996. METHODS: Residents of the Sioux City, Iowa, metropolitan area reported with hepatitis A between September 1995 and August 1996 were sampled and compared with population-based controls. RESULTS: In comparison with 51 controls, the 40 case patients were more likely to inject methamphetamine, to attend emergency rooms more often than other health care facilities, and to have a family member who used the Special Supplemental Nutrition Program for Women, Infants, and Children. CONCLUSIONS: Groups at increased risk of hepatitis A can be identified that might be [corrected] accessed for vaccination during communitywide outbreaks.  (+info)

"Food Services" in a medical context typically refers to the provision and delivery of food and nutrition services to patients in hospitals, clinics, or other healthcare facilities. This can include:

1. Nutrition assessment and care planning by registered dietitians.
2. Food preparation and meal service that meet the dietary needs and restrictions of patients.
3. Special diets for patients with specific medical conditions (e.g., diabetes, heart disease, food allergies).
4. Enteral and parenteral nutrition support for patients who cannot eat or digest food normally.
5. Education for patients and their families about diet and nutrition.
6. Implementation of food safety and sanitation practices to prevent infection and ensure the quality of food.

The goal of food services in healthcare facilities is to promote optimal nutritional status, support recovery, and enhance patient satisfaction and well-being.

'Food Service, Hospital' is a healthcare service provided in hospitals that involves the preparation, delivery, and storage of food for patients, hospital staff, and visitors. The main goal of hospital food service is to provide nutritious and balanced meals that meet the dietary needs and restrictions of patients while ensuring food safety and sanitation standards.

Hospital food services may include:

1. Clinical Nutrition: Dietitians assess patients' nutritional needs, develop individualized meal plans, and monitor their progress. They also provide nutrition education to patients and hospital staff.
2. Food Production: Commercial-grade kitchens prepare meals for patients, staff, and visitors. Meals may be cooked from scratch or prepared using pre-made components.
3. Food Delivery: Meals are delivered to patient rooms, hospital units, or cafeterias by food service workers. Special considerations may be made for patients with dietary restrictions or those who require assistance with eating.
4. Food Storage and Safety: Proper storage and handling of food is essential to prevent foodborne illnesses. Hospital food services follow strict guidelines for receiving, storing, preparing, and serving food.
5. Customer Service: Hospital food service staff provide excellent customer service by addressing patients' concerns, answering questions about menu items, and accommodating special requests.

Overall, hospital food services play a critical role in supporting patient health and recovery, as well as promoting the overall well-being of hospital staff and visitors.

I'm sorry for any confusion, but "menu planning" is not a medical term per se. However, it is a common term used in nutrition and dietetics, which can be a part of medical nutritional therapy. Here's a definition related to that field:

Menu planning in the context of nutrition and dietetics refers to the process of creating well-balanced and appropriate meals for individuals or groups, taking into account their specific dietary needs, restrictions, and preferences. This can be done on a short-term or long-term basis, and may involve determining portion sizes, food combinations, and meal timing to optimize nutrient intake, support health goals, and manage chronic conditions. Menu planning is often carried out by registered dietitians or nutritionists in various settings such as hospitals, long-term care facilities, schools, and wellness programs.

I believe there might be a misunderstanding in your question. "Restaurants" are establishments where food and drinks are prepared and served to customers for a profit. They are part of the hospitality industry, not a medical term or concept. If you have any questions about medical terminology or concepts, I would be happy to help!

Gamma spectrometry is a type of spectrometry used to identify and measure the energy and intensity of gamma rays emitted by radioactive materials. It utilizes a device called a gamma spectrometer, which typically consists of a scintillation detector or semiconductor detector, coupled with electronic circuitry that records and analyzes the energy of each detected gamma ray.

Gamma rays are a form of ionizing radiation, characterized by their high energy and short wavelength. When they interact with matter, such as the detector in a gamma spectrometer, they can cause the ejection of electrons from atoms or molecules, leading to the creation of charged particles that can be detected and measured.

In gamma spectrometry, the energy of each detected gamma ray is used to identify the radioactive isotope that emitted it, based on the characteristic energy levels associated with different isotopes. The intensity of the gamma rays can also be measured, providing information about the quantity or activity of the radioactive material present.

Gamma spectrometry has a wide range of applications in fields such as nuclear medicine, radiation protection, environmental monitoring, and nuclear non-proliferation.

I believe there may be some confusion in your question. "Schools" is not a medical term. It generally refers to educational institutions where children or adults receive instruction in various subjects. If you are asking about a medical condition that might be associated with the word "school," it's possible you could mean "psychological disorders that first present or become evident during the school-aged period (approximately 5-18 years of age)." These disorders can include, but are not limited to, ADHD, learning disabilities, anxiety disorders, and mood disorders. However, without more context, it's difficult for me to provide a more specific answer.

"Food handling" is not a term that has a specific medical definition. However, in the context of public health and food safety, it generally refers to the activities involved in the storage, preparation, and serving of food in a way that minimizes the risk of contamination and foodborne illnesses. This includes proper hygiene practices, such as handwashing and wearing gloves, separating raw and cooked foods, cooking food to the correct temperature, and refrigerating or freezing food promptly. Proper food handling is essential for ensuring the safety and quality of food in various settings, including restaurants, hospitals, schools, and homes.

Nutrition policy refers to a set of guidelines, regulations, or laws established by governmental or organizational bodies to promote healthy eating habits and reduce the risk of diet-related chronic diseases. These policies aim to create an environment that supports and encourages individuals to make healthier food choices. Nutrition policies can cover various aspects such as food labeling, nutrition education, food safety, agricultural practices, and access to affordable and nutritious foods. They may also address issues related to marketing and advertising of unhealthy food products, particularly to children. The ultimate goal of nutrition policy is to improve public health by creating a food environment that supports optimal nutrition and well-being.

A medical definition of 'food' would be:

"Substances consumed by living organisms, usually in the form of meals, which contain necessary nutrients such as carbohydrates, proteins, fats, vitamins, minerals, and water. These substances are broken down during digestion to provide energy, build and repair tissues, and regulate bodily functions."

It's important to note that while this is a medical definition, it also aligns with common understanding of what food is.

"Food habits" refer to the established patterns or behaviors that individuals develop in relation to their food choices and eating behaviors. These habits can include preferences for certain types of foods, meal timing, portion sizes, and dining experiences. Food habits are influenced by a variety of factors including cultural background, personal beliefs, taste preferences, social norms, and economic resources. They can have significant impacts on an individual's nutritional status, overall health, and quality of life.

It is important to note that while "food habits" may not be a formal medical term, it is often used in the context of nutrition and public health research and interventions to describe the behaviors related to food choices and eating patterns.

I'm sorry for any confusion, but "United States" is a geopolitical entity, specifically the name of the country consisting of 50 states, and it is not a medical term or concept. Therefore, I can't provide a medical definition for it. If you have any questions related to health, medicine, or biology, I would be happy to try to help answer those!

I'm sorry for any confusion, but "Food Supply" is not a term that has a specific medical definition. It is a more general term related to the availability and distribution of food. However, in a broader public health context, "food supply" can refer to the overall system and infrastructure that provides food to a population, including agricultural practices, food processing, distribution, and accessibility. Ensuring a safe and adequate food supply is an important aspect of public health and preventive medicine.

Health services accessibility refers to the degree to which individuals and populations are able to obtain needed health services in a timely manner. It includes factors such as physical access (e.g., distance, transportation), affordability (e.g., cost of services, insurance coverage), availability (e.g., supply of providers, hours of operation), and acceptability (e.g., cultural competence, language concordance).

According to the World Health Organization (WHO), accessibility is one of the key components of health system performance, along with responsiveness and fair financing. Improving accessibility to health services is essential for achieving universal health coverage and ensuring that everyone has access to quality healthcare without facing financial hardship. Factors that affect health services accessibility can vary widely between and within countries, and addressing these disparities requires a multifaceted approach that includes policy interventions, infrastructure development, and community engagement.

Health services refer to the delivery of healthcare services, including preventive, curative, and rehabilitative services. These services are typically provided by health professionals such as doctors, nurses, and allied health personnel in various settings, including hospitals, clinics, community health centers, and long-term care facilities. Health services may also include public health activities such as health education, surveillance, and health promotion programs aimed at improving the health of populations. The goal of health services is to promote and restore health, prevent disease and injury, and improve the quality of life for individuals and communities.

Health services needs refer to the population's requirement for healthcare services based on their health status, disease prevalence, and clinical guidelines. These needs can be categorized into normative needs (based on expert opinions or clinical guidelines) and expressed needs (based on individuals' perceptions of their own healthcare needs).

On the other hand, health services demand refers to the quantity of healthcare services that consumers are willing and able to pay for, given their preferences, values, and financial resources. Demand is influenced by various factors such as price, income, education level, and cultural beliefs.

It's important to note that while needs represent a population's requirement for healthcare services, demand reflects the actual utilization of these services. Understanding both health services needs and demand is crucial in planning and delivering effective healthcare services that meet the population's requirements while ensuring efficient resource allocation.

Mental health services refer to the various professional health services designed to treat and support individuals with mental health conditions. These services are typically provided by trained and licensed mental health professionals, such as psychiatrists, psychologists, social workers, mental health counselors, and marriage and family therapists. The services may include:

1. Assessment and diagnosis of mental health disorders
2. Psychotherapy or "talk therapy" to help individuals understand and manage their symptoms
3. Medication management for mental health conditions
4. Case management and care coordination to connect individuals with community resources and support
5. Psychoeducation to help individuals and families better understand mental health conditions and how to manage them
6. Crisis intervention and stabilization services
7. Inpatient and residential treatment for severe or chronic mental illness
8. Prevention and early intervention services to identify and address mental health concerns before they become more serious
9. Rehabilitation and recovery services to help individuals with mental illness achieve their full potential and live fulfilling lives in the community.

Family planning services refer to comprehensive healthcare programs and interventions that aim to help individuals and couples prevent or achieve pregnancies, according to their desired number and spacing of children. These services typically include:

1. Counseling and education: Providing information about various contraceptive methods, their effectiveness, side effects, and appropriate use. This may also include counseling on reproductive health, sexually transmitted infections (STIs), and preconception care.
2. Contraceptive services: Making a wide range of contraceptive options available to clients, including barrier methods (condoms, diaphragms), hormonal methods (pills, patches, injectables, implants), intrauterine devices (IUDs), and permanent methods (tubal ligation, vasectomy).
3. Screening and testing: Offering STI screening and testing, as well as cervical cancer screening for eligible clients.
4. Preconception care: Providing counseling and interventions to help women achieve optimal health before becoming pregnant, including folic acid supplementation, management of chronic conditions, and avoidance of harmful substances (tobacco, alcohol, drugs).
5. Fertility services: Addressing infertility issues through diagnostic testing, counseling, and medical or surgical treatments when appropriate.
6. Menstrual regulation: Providing manual vacuum aspiration or medication to safely and effectively manage incomplete miscarriages or unwanted pregnancies within the first trimester.
7. Pregnancy options counseling: Offering unbiased information and support to help individuals make informed decisions about their pregnancy, including parenting, adoption, or abortion.
8. Community outreach and education: Engaging in community-based initiatives to increase awareness of family planning services and promote reproductive health.
9. Advocacy: Working to remove barriers to accessing family planning services, such as policy changes, reducing stigma, and increasing funding for programs.

Family planning services are an essential component of sexual and reproductive healthcare and contribute significantly to improving maternal and child health outcomes, reducing unintended pregnancies, and empowering individuals to make informed choices about their reproductive lives.

Food labeling is the practice of providing written information about the characteristics and contents of food products, typically on the packaging or container in which they are sold. In a medical context, accurate and clear food labeling is essential for individuals with dietary restrictions due to medical conditions such as food allergies, intolerances, or chronic diseases (e.g., diabetes).

Standardized food labeling guidelines help consumers make informed decisions about the foods they consume, allowing them to avoid potential health risks and maintain a balanced diet. Components of food labels often include:

1. Product identity: The name of the food product and its intended use.
2. Net quantity declaration: The amount of the food product contained in the package, expressed in both metric and customary units (e.g., grams or ounces).
3. Ingredient list: A comprehensive list of all ingredients included in the food product, arranged in descending order by weight. This is particularly important for individuals with food allergies or intolerances, as it allows them to identify and avoid specific allergens (e.g., milk, eggs, peanuts).
4. Nutrition facts panel: A standardized format presenting the nutritional content of the food product per serving, including information on calories, total fat, saturated and trans fats, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, and various vitamins and minerals.
5. Nutrient content claims: Voluntary statements made by manufacturers regarding the level of a nutrient in a food product (e.g., "low fat," "high fiber"). These claims must adhere to strict guidelines established by regulatory bodies to ensure accuracy and consistency.
6. Health claims: Statements linking a specific food or food component to a reduced risk of a particular disease or health-related condition (e.g., "a diet rich in whole grains may reduce the risk of heart disease"). Like nutrient content claims, health claims are subject to strict regulatory oversight.
7. Special dietary statements: Labeling statements indicating that a food product is suitable for specific dietary uses or restrictions (e.g., "gluten-free," "kosher," "vegan"). These statements help consumers with special dietary needs quickly identify appropriate food options.
8. Allergen labeling: Mandatory identification of the presence of any of the eight major food allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans) in a food product. This information must be clearly displayed in the ingredient list or as a separate "contains" statement.
9. Warning statements: Required labeling of specific health risks associated with the consumption of certain food products (e.g., "consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness").
10. Country of origin labeling: Identification of the country where a food product was produced, grown, or packaged. This information helps consumers make informed decisions about their food purchases based on factors such as quality, safety, and environmental concerns.

Food preferences are personal likes or dislikes towards certain types of food or drinks, which can be influenced by various factors such as cultural background, individual experiences, taste, texture, smell, appearance, and psychological factors. Food preferences can also be shaped by dietary habits, nutritional needs, health conditions, and medication requirements. They play a significant role in shaping an individual's dietary choices and overall eating behavior, which can have implications for their nutritional status, growth, development, and long-term health outcomes.

"Food analysis" is not a medical term per se, but it falls under the broader field of food science and nutrition. Food analysis refers to the laboratory methods and techniques used to determine the composition and quality of food products. This can include testing for nutrients (such as proteins, fats, carbohydrates, vitamins, and minerals), contaminants (like heavy metals, pesticides, or allergens), and other components that may affect the safety, quality, or authenticity of food.

The results of food analysis can be used to ensure compliance with regulatory standards, develop new food products, assess the nutritional value of diets, investigate food-borne illnesses, and monitor trends in food consumption. While not a medical definition, food analysis is an important tool for promoting public health and preventing diet-related diseases.

Home care services, also known as home health care, refer to a wide range of health and social services delivered at an individual's residence. These services are designed to help people who have special needs or disabilities, those recovering from illness or surgery, and the elderly or frail who require assistance with activities of daily living (ADLs) or skilled nursing care.

Home care services can include:

1. Skilled Nursing Care: Provided by registered nurses (RNs), licensed practical nurses (LPNs), or licensed vocational nurses (LVNs) to administer medications, wound care, injections, and other medical treatments. They also monitor the patient's health status, provide education on disease management, and coordinate with other healthcare professionals.
2. Therapy Services: Occupational therapists, physical therapists, and speech-language pathologists help patients regain strength, mobility, coordination, balance, and communication skills after an illness or injury. They develop personalized treatment plans to improve the patient's ability to perform daily activities independently.
3. Personal Care/Assistance with Activities of Daily Living (ADLs): Home health aides and personal care assistants provide assistance with bathing, dressing, grooming, toileting, and other personal care tasks. They may also help with light housekeeping, meal preparation, and shopping.
4. Social Work Services: Provided by licensed social workers who assess the patient's psychosocial needs, connect them to community resources, and provide counseling and support for patients and their families.
5. Nutritional Support: Registered dietitians evaluate the patient's nutritional status, develop meal plans, and provide education on special diets or feeding techniques as needed.
6. Telehealth Monitoring: Remote monitoring of a patient's health status using technology such as video conferencing, wearable devices, or mobile apps to track vital signs, medication adherence, and symptoms. This allows healthcare providers to monitor patients closely and adjust treatment plans as necessary without requiring in-person visits.
7. Hospice Care: End-of-life care provided in the patient's home to manage pain, provide emotional support, and address spiritual needs. The goal is to help the patient maintain dignity and quality of life during their final days.
8. Respite Care: Temporary relief for family caregivers who need a break from caring for their loved ones. This can include short-term stays in assisted living facilities or hiring professional caregivers to provide in-home support.

Health services research (HSR) is a multidisciplinary field of scientific investigation that studies how social factors, financing systems, organizational structures and processes, health technologies, and personal behaviors affect access to healthcare, the quality and cost of care, and ultimately, our health and well-being. The goal of HSR is to inform policy and practice, improve system performance, and enhance the health and well-being of individuals and communities. It involves the use of various research methods, including epidemiology, biostatistics, economics, sociology, management science, political science, and psychology, to answer questions about the healthcare system and how it can be improved.

Examples of HSR topics include:

* Evaluating the effectiveness and cost-effectiveness of different healthcare interventions and technologies
* Studying patient-centered care and patient experiences with the healthcare system
* Examining healthcare workforce issues, such as shortages of primary care providers or the impact of nurse-to-patient ratios on patient outcomes
* Investigating the impact of health insurance design and financing systems on access to care and health disparities
* Analyzing the organization and delivery of healthcare services in different settings, such as hospitals, clinics, and long-term care facilities
* Identifying best practices for improving healthcare quality and safety, reducing medical errors, and eliminating wasteful or unnecessary care.

Community health services refer to a type of healthcare delivery that is organized around the needs of a specific population or community, rather than individual patients. These services are typically focused on preventive care, health promotion, and improving access to care for underserved populations. They can include a wide range of services, such as:

* Primary care, including routine check-ups, immunizations, and screenings
* Dental care
* Mental health and substance abuse treatment
* Public health initiatives, such as disease prevention and health education programs
* Home health care and other supportive services for people with chronic illnesses or disabilities
* Health services for special populations, such as children, the elderly, or those living in rural areas

The goal of community health services is to improve the overall health of a population by addressing the social, economic, and environmental factors that can impact health. This approach recognizes that healthcare is just one factor in determining a person's health outcomes, and that other factors such as housing, education, and income also play important roles. By working to address these underlying determinants of health, community health services aim to improve the health and well-being of entire communities.

Food microbiology is the study of the microorganisms that are present in food, including bacteria, viruses, fungi, and parasites. This field examines how these microbes interact with food, how they affect its safety and quality, and how they can be controlled during food production, processing, storage, and preparation. Food microbiology also involves the development of methods for detecting and identifying pathogenic microorganisms in food, as well as studying the mechanisms of foodborne illnesses and developing strategies to prevent them. Additionally, it includes research on the beneficial microbes found in certain fermented foods and their potential applications in improving food quality and safety.

I'm sorry for any confusion, but "Food Industry" is not a term that has a medical definition. The food industry is a broad category that includes businesses involved in the production, processing, packaging, distribution, and sale of food products. This can include farms, fisheries, manufacturers of food products, grocery stores, restaurants, and more.

If you have any questions related to nutrition or dietary habits and their impact on health, I would be happy to help provide information based on medical knowledge.

Rural health services refer to the healthcare delivery systems and facilities that are located in rural areas and are designed to meet the unique health needs of rural populations. These services can include hospitals, clinics, community health centers, mental health centers, and home health agencies, as well as various programs and initiatives aimed at improving access to care, addressing health disparities, and promoting health and wellness in rural communities.

Rural health services are often characterized by longer travel distances to healthcare facilities, a greater reliance on primary care and preventive services, and a higher prevalence of certain health conditions such as chronic diseases, injuries, and mental health disorders. As a result, rural health services must be tailored to address these challenges and provide high-quality, affordable, and accessible care to rural residents.

In many countries, rural health services are supported by government policies and programs aimed at improving healthcare infrastructure, workforce development, and telehealth technologies in rural areas. These efforts are critical for ensuring that all individuals, regardless of where they live, have access to the healthcare services they need to maintain their health and well-being.

"Health services for the aged" is a broad term that refers to medical and healthcare services specifically designed to meet the unique needs of elderly individuals. According to the World Health Organization (WHO), health services for the aged should be "age-friendly" and "person-centered," meaning they should take into account the physical, mental, and social changes that occur as people age, as well as their individual preferences and values.

These services can include a range of medical and healthcare interventions, such as:

* Preventive care, including vaccinations, cancer screenings, and other routine check-ups
* Chronic disease management, such as treatment for conditions like diabetes, heart disease, or arthritis
* Rehabilitation services, such as physical therapy or occupational therapy, to help elderly individuals maintain their mobility and independence
* Palliative care and end-of-life planning, to ensure that elderly individuals receive compassionate and supportive care in their final days
* Mental health services, including counseling and therapy for conditions like depression or anxiety
* Social services, such as transportation assistance, meal delivery, or home care, to help elderly individuals maintain their quality of life and independence.

Overall, the goal of health services for the aged is to promote healthy aging, prevent disease and disability, and provide high-quality, compassionate care to elderly individuals, in order to improve their overall health and well-being.

Food hypersensitivity is an umbrella term that encompasses both immunologic and non-immunologic adverse reactions to food. It is also known as "food allergy" or "food intolerance." Food hypersensitivity occurs when the body's immune system or digestive system reacts negatively to a particular food or food component.

Immunologic food hypersensitivity, commonly referred to as a food allergy, involves an immune response mediated by immunoglobulin E (IgE) antibodies. Upon ingestion of the offending food, IgE antibodies bind to the food antigens and trigger the release of histamine and other chemical mediators from mast cells and basophils, leading to symptoms such as hives, swelling, itching, difficulty breathing, or anaphylaxis.

Non-immunologic food hypersensitivity, on the other hand, does not involve the immune system. Instead, it is caused by various mechanisms, including enzyme deficiencies, pharmacological reactions, and metabolic disorders. Examples of non-immunologic food hypersensitivities include lactose intolerance, gluten sensitivity, and histamine intolerance.

It's important to note that the term "food hypersensitivity" is often used interchangeably with "food allergy," but it has a broader definition that includes both immunologic and non-immunologic reactions.

Child health services refer to a range of medical and supportive services designed to promote the physical, mental, and social well-being of children from birth up to adolescence. These services aim to prevent or identify health problems early, provide treatment and management for existing conditions, and support healthy growth and development.

Examples of child health services include:

1. Well-child visits: Regular checkups with a pediatrician or other healthcare provider to monitor growth, development, and overall health.
2. Immunizations: Vaccinations to protect against infectious diseases such as measles, mumps, rubella, polio, and hepatitis B.
3. Screening tests: Blood tests, hearing and vision screenings, and other diagnostic tests to identify potential health issues early.
4. Developmental assessments: Evaluations of a child's cognitive, emotional, social, and physical development to ensure they are meeting age-appropriate milestones.
5. Dental care: Preventive dental services such as cleanings, fluoride treatments, and sealants, as well as restorative care for cavities or other dental problems.
6. Mental health services: Counseling, therapy, and medication management for children experiencing emotional or behavioral challenges.
7. Nutrition counseling: Education and support to help families make healthy food choices and promote good nutrition.
8. Chronic disease management: Coordinated care for children with ongoing medical conditions such as asthma, diabetes, or cerebral palsy.
9. Injury prevention: Programs that teach parents and children about safety measures to reduce the risk of accidents and injuries.
10. Public health initiatives: Community-based programs that promote healthy lifestyles, provide access to healthcare services, and address social determinants of health such as poverty, housing, and education.

Preventive health services refer to measures taken to prevent diseases or injuries rather than curing them or treating their symptoms. These services include screenings, vaccinations, and counseling aimed at preventing or identifying illnesses in their earliest stages. Examples of preventive health services include:

1. Screenings for various types of cancer (e.g., breast, cervical, colorectal)
2. Vaccinations against infectious diseases (e.g., influenza, pneumococcal pneumonia, human papillomavirus)
3. Counseling on lifestyle modifications to reduce the risk of chronic diseases (e.g., smoking cessation, diet and exercise counseling, alcohol misuse screening and intervention)
4. Screenings for cardiovascular disease risk factors (e.g., cholesterol levels, blood pressure, body mass index)
5. Screenings for mental health conditions (e.g., depression)
6. Preventive medications (e.g., aspirin for primary prevention of cardiovascular disease in certain individuals)

Preventive health services are an essential component of overall healthcare and play a critical role in improving health outcomes, reducing healthcare costs, and enhancing quality of life.

Reproductive health services refer to the provision of health care services that aim to enhance reproductive health and well-being. According to the World Health Organization (WHO), reproductive health is a state of complete physical, mental and social well-being in all matters relating to the reproductive system and its functions and processes.

Reproductive health services may include:

1. Family planning: This includes counseling, education, and provision of contraceptives to prevent unintended pregnancies and promote planned pregnancies.
2. Maternal and newborn health: This includes antenatal care, delivery services, postnatal care, and newborn care to ensure safe pregnancy and childbirth.
3. Sexual health: This includes counseling, testing, and treatment for sexually transmitted infections (STIs), including HIV/AIDS, and education on sexual health and responsible sexual behavior.
4. Infertility services: This includes diagnosis and treatment of infertility, including assisted reproductive technologies such as in vitro fertilization (IVF).
5. Abortion services: This includes safe abortion services, post-abortion care, and counseling to prevent unsafe abortions and reduce maternal mortality and morbidity.
6. Menstrual health: This includes providing access to menstrual hygiene products, education on menstrual health, and treatment of menstrual disorders.
7. Adolescent reproductive health: This includes providing age-appropriate sexual and reproductive health education, counseling, and services to adolescents.

Reproductive health services aim to promote sexual and reproductive health and rights (SRHR), which include the right to access information, education, and services; the right to make informed choices about one's own body and reproduction; and the right to be free from discrimination, coercion, and violence in relation to one's sexuality and reproduction.

Food contamination is the presence of harmful microorganisms, chemicals, or foreign substances in food or water that can cause illness or injury to individuals who consume it. This can occur at any stage during production, processing, storage, or preparation of food, and can result from various sources such as:

1. Biological contamination: This includes the presence of harmful bacteria, viruses, parasites, or fungi that can cause foodborne illnesses. Examples include Salmonella, E. coli, Listeria, and norovirus.

2. Chemical contamination: This involves the introduction of hazardous chemicals into food, which may occur due to poor handling practices, improper storage, or exposure to environmental pollutants. Common sources of chemical contamination include pesticides, cleaning solvents, heavy metals, and natural toxins produced by certain plants or fungi.

3. Physical contamination: This refers to the presence of foreign objects in food, such as glass, plastic, hair, or insects, which can pose a choking hazard or introduce harmful substances into the body.

Preventing food contamination is crucial for ensuring food safety and protecting public health. Proper hygiene practices, temperature control, separation of raw and cooked foods, and regular inspections are essential measures to minimize the risk of food contamination.

Food safety is the scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food safety often involves keeping food at low temperatures to prevent bacterial growth and toxin production. It can also include practices such as washing hands and surfaces well and avoiding cross-contamination between raw and cooked foods. Additionally, proper cooking and pasteurization can kill bacteria that may be present in food.

The World Health Organization (WHO) defines food safety as "the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use." Food safety is important for everyone, but particularly for vulnerable populations such as pregnant women, young children, older adults, and people with weakened immune systems.

In summary, food safety refers to the proper handling, preparation, and storage of food in order to prevent foodborne illness and ensure that it is safe for consumption.

There is no standard medical definition for "health food" as it can be subjective and may vary. However, health food generally refers to foods that are considered beneficial to one's health due to their high nutritional value or low levels of unhealthy components such as added sugars, saturated fats, and artificial ingredients.

These foods often include fruits, vegetables, whole grains, lean proteins, and healthy fats. Some people may also consider certain fortified or functional foods, such as those with added vitamins, minerals, or other nutrients, to be health foods. However, it's important to note that the term "health food" is not strictly regulated, so claims about the health benefits of certain foods should be evaluated critically and supported by scientific evidence.

Maternal health services refer to the preventative, diagnostic, and treatment-based healthcare services provided during pregnancy, childbirth, and postnatal period. These services aim to ensure the best possible health outcomes for mothers throughout their reproductive years, including family planning, preconception care, antenatal care, delivery, postpartum care, and management of chronic conditions or complications that may arise during pregnancy and childbirth.

The World Health Organization (WHO) outlines several critical components of maternal health services:

1. Antenatal care: Regular check-ups to monitor the mother's and fetus's health, identify potential risks, provide essential interventions, and offer counseling on nutrition, breastfeeding, and birth preparedness.
2. Delivery care: Skilled attendance during childbirth, including normal vaginal delivery and assisted deliveries (forceps or vacuum extraction), and access to emergency obstetric care for complications such as hemorrhage, eclampsia, obstructed labor, and sepsis.
3. Postnatal care: Continuum of care for mothers and newborns during the first six weeks after childbirth, focusing on recovery, early detection and management of complications, immunization, family planning, and psychosocial support.
4. Family planning: Access to modern contraceptive methods, counseling on fertility awareness, and safe abortion services where legal, to enable women to plan their pregnancies and space their children according to their reproductive intentions.
5. Management of chronic conditions: Comprehensive care for pregnant women with pre-existing or pregnancy-induced medical conditions such as hypertension, diabetes, HIV/AIDS, and mental health disorders.
6. Preconception care: Identification and management of risk factors before conception to optimize maternal and fetal health outcomes.
7. Prevention and management of gender-based violence: Screening, counseling, and referral services for women experiencing intimate partner violence or sexual violence during pregnancy and childbirth.
8. Health promotion and education: Community-based interventions to raise awareness about the importance of maternal health, promote positive health behaviors, and reduce barriers to accessing healthcare services.

Maternal health services should be accessible, affordable, acceptable, and equitable for all women, regardless of their age, race, ethnicity, socioeconomic status, or geographical location. Adequate investment in maternal health infrastructure, human resources, and service delivery models is essential to achieve universal health coverage and the Sustainable Development Goals (SDGs) by 2030.

Fast food is a type of food that is prepared and served quickly, often at a restaurant or food stand. Fast food dishes are typically simple, consisting of pre-cooked ingredients that are assembled and heated quickly, allowing for a short service time. Common examples of fast food include hamburgers, hot dogs, sandwiches, fried chicken, fries, and pizza.

Fast food has become popular due to its convenience, affordability, and widespread availability. However, it is often high in calories, saturated fat, sodium, and sugar, making it a contributor to obesity and other health problems when consumed regularly. Public health organizations recommend limiting the consumption of fast food and opting for healthier options whenever possible.

Community Mental Health Services (CMHS) refer to mental health care services that are provided in community settings, as opposed to traditional hospital-based or institutional care. These services are designed to be accessible, comprehensive, and coordinated, with the goal of promoting recovery, resilience, and improved quality of life for individuals with mental illnesses.

CMHS may include a range of services such as:

1. Outpatient care: Including individual and group therapy, medication management, and case management services provided in community clinics or healthcare centers.
2. Assertive Community Treatment (ACT): A team-based approach to providing comprehensive mental health services to individuals with severe and persistent mental illnesses who may have difficulty engaging in traditional outpatient care.
3. Crisis intervention: Including mobile crisis teams, emergency psychiatric evaluations, and short-term residential crisis stabilization units.
4. Supported housing and employment: Services that help individuals with mental illnesses to live independently in the community and to obtain and maintain competitive employment.
5. Prevention and early intervention: Programs that aim to identify and address mental health issues before they become more severe, such as suicide prevention programs, bullying prevention, and early psychosis detection and treatment.
6. Peer support: Services provided by individuals who have personal experience with mental illness and can offer support, guidance, and advocacy to others who are struggling with similar issues.
7. Family education and support: Programs that provide information, resources, and support to family members of individuals with mental illnesses.

The goal of CMHS is to provide accessible, comprehensive, and coordinated care that meets the unique needs of each individual and helps them to achieve their recovery goals in the community setting.

Emergency Medical Services (EMS) is a system that provides immediate and urgent medical care, transportation, and treatment to patients who are experiencing an acute illness or injury that poses an immediate threat to their health, safety, or life. EMS is typically composed of trained professionals, such as emergency medical technicians (EMTs), paramedics, and first responders, who work together to assess a patient's condition, administer appropriate medical interventions, and transport the patient to a hospital or other medical facility for further treatment.

The goal of EMS is to quickly and effectively stabilize patients in emergency situations, prevent further injury or illness, and ensure that they receive timely and appropriate medical care. This may involve providing basic life support (BLS) measures such as cardiopulmonary resuscitation (CPR), controlling bleeding, and managing airway obstructions, as well as more advanced interventions such as administering medications, establishing intravenous lines, and performing emergency procedures like intubation or defibrillation.

EMS systems are typically organized and managed at the local or regional level, with coordination and oversight provided by public health agencies, hospitals, and other healthcare organizations. EMS providers may work for private companies, non-profit organizations, or government agencies, and they may be dispatched to emergencies via 911 or other emergency response systems.

In summary, Emergency Medical Services (EMS) is a critical component of the healthcare system that provides urgent medical care and transportation to patients who are experiencing acute illnesses or injuries. EMS professionals work together to quickly assess, stabilize, and transport patients to appropriate medical facilities for further treatment.

Food deprivation is not a medical term per se, but it is used in the field of nutrition and psychology. It generally refers to the deliberate withholding of food for a prolonged period, leading to a state of undernutrition or malnutrition. This can occur due to various reasons such as famine, starvation, anorexia nervosa, or as a result of certain medical treatments or conditions. Prolonged food deprivation can have serious consequences on physical health, including weight loss, muscle wasting, organ damage, and decreased immune function, as well as psychological effects such as depression, anxiety, and cognitive impairment.

"Fortified food" is a term used in the context of nutrition and dietary guidelines. It refers to a food product that has had nutrients added to it during manufacturing to enhance its nutritional value. These added nutrients can include vitamins, minerals, proteins, or other beneficial components. The goal of fortifying foods is often to address specific nutrient deficiencies in populations or to improve the overall nutritional quality of a food product. Examples of fortified foods include certain breakfast cereals that have added vitamins and minerals, as well as plant-based milk alternatives that are fortified with calcium and vitamin D to mimic the nutritional profile of cow's milk. It is important to note that while fortified foods can be a valuable source of essential nutrients, they should not replace whole, unprocessed foods in a balanced diet.

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The Japanese Federation of Textile, Chemical, Food, Commercial, Service and General Workers' Unions (Japanese: UIゼンセン同盟 UI ... Food and General Services Workers' Unions. 2002: Tsuyoshi Takagi 2005: Official website Ikeda, Fumi (2019). "THE ELECTORAL ... That year, it merged with the Japan Federation of Service and Distributive Workers' Unions, to form the Japanese Federation of ... The trade union was established in 2002, when Zensendomei merged with the Japanese Federation of Chemical, Service and General ...
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frozen food served without heating: FROZEN OKURA. Thailand. 11. detection over the amount unlikely to cause damage to human ... frozen food served after heating(other than those heated immidiately before freezing): FROZEN GOAN PRAWN CURRY. India. 1O. ... frozen food served after heating(other than those heated immidiately before freezing): FROZEN YELLOW HOT PEPPER. Peru. 11. ... frozen food served after heating(other than those heated immidiately before freezing): Spinach. China. 11. violation of element ...
Learn more about our inspection services and process. ... The Food Safety and Inspection Service is responsible for ... Join the Food Safety and Inspection Service. Consider a job with the Food Safety and Inspection Service. As an employee at one ... Want the latest news and food safety information from FSIS?. Use our subscription service to get email updates and RSS feeds. ... Food Safety * Recalls & Public Health Alerts * Report a Problem with Food * Additional Recalls ...
... self-service point of sale and F&B hardware to your hotel staff and enhance guest experiences with Oracles hotel food and ... Satisfy guests appetites with memorable hotel food service. Improve guest experience, attract locals, and generate more food ... Ilunion Hotels understands guests better so it can deliver personalized food and beverage service. ... Select point-of-sale hardware that meets the unique needs of hotel food and beverage (F&B). Dont let hardware detract from ...
Immanuel Community Services Food Bank. This is an ongoing opportunity located in Seattle, Washington. ... IMMANUEL COMMUNITY SERVICES offers the opportunity to serve your community through ... Immanuel Community Services is in need of volunteers for our weekly Monday Food Bank. The ICS Food Bank is open to shoppers on ... Immanuel Community Services provides FOOD to those who are hungry, HYGIENE to those who are homeless, RECOVERY and SHELTER to ...
Browse food service & restaurant certifications salaries, hourly pay, bonuses, and more from data provided by real employees. ... Learn how much employees earn based on the food service & restaurant certifications they have received. ... Popular Food Service & Restaurant Certifications. Certified ServSafe Food HandlerFood Safety CertificationFood Safety Manager ... STS/SPS)Certified Dietary Manager (CDM)Food Manager CertificationCertified Food Protection Professional (CFPP)Responsible ...
The high-quality food segment represents a huge business opportunity for food delivery services. But to maximize its potential ... Make multiple stops while still ensuring food quality with the Dometic DeliBox. The dual heating and cooling zones keep food at ... Active heating guarantees ideal food temperature. *Active warming ensures the correct temperature of all food transported and ... Food graded interior guarantees that the inner compartment is approved and safe for food use ...
Paradise Palms Café, on the University of Hawaiʻi at Mānoa campus, is a food court facility managed by UHM Food Services. ... This requirement may be waived provided that an UHM Food Services employee will be on-hand to monitor the event and the ... Food Services. 1951 East-West Road Contact Us Telephone: (808) 956-4798 ... UH Conference and Event Services. We may also consult with UHM Commuter Services for event parking on your behalf. ...
Huntington West KOA Holiday offers many great amenities including on-site food services. ... Food Trucks 2022. During the Summer, we will have food trucks on the property.. July 9th, Reina Cs Tacos. July 23rd, Georgie ... Camping Recipes RV Services RV Information Work Kamper Camping with EVs KOA Foundation ... Ashland / Huntington West KOA Holiday Food. Escape the Chaos. Your Happy Place Awaits. Open All Year!. Book Now ...
NAICS 722300 - Special Food Services is part of: NAICS 722000 - Food Services and Drinking Places. Links to OEWS estimates for ... Food Service Managers. detail. 12,130. 4.9%. 2.56%. $33.73. $35.46. $73,760. 1.5%. 11-9070. Entertainment and Recreation ... Food Preparation Workers. detail. 38,850. 3.6%. 8.20%. $13.94. $14.26. $29,650. 0.9%. 35-3000. Food and Beverage Serving ... Food Servers, Nonrestaurant. detail. 20,470. 5.6%. 4.32%. $14.06. $14.40. $29,940. 1.3%. 35-9000. Other Food Preparation and ...
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is ... Perfect for a breakfast spread or an afternoon tea service with assorted cookies or our crowd-favorite Berry Chantilly Cake. ...
CFIA issues food safety warning over LittleOak brand infant formula * Georgia dairy recalls milk because of incomplete ... Food Recalls. * New York residents warned against specific raw milk cheese because of Listeria concerns ... Poisoned: A memorial and a call for courage in food safety. By Darin Detwiler on September 18, 2023. ... The American people deserve a single food safety agency. By Guest Contributor on September 11, 2023. ...
Food and Catering Services. UWindsor food services has renewed its commitment to serving ecologically sustainable seafood. ... Learn how to roll sushi at a class offered by Food and Catering Services on March 10. Class to offer instruction in rolling ... Food and Catering Services is offering a class March 10 to train attendees in the Japanese art of making sushi rolls. ... UWindsor food services has renewed its commitment to serving ecologically sustainable seafood. ...
Readers choose Carrolls Best for 2020 in food, services, shopping and events. ... Results from the 2020 Carrolls Best Readers Choice contest for best restaurants, food and dining experiences. ...
Provision of Humanitarian Air Services in Somalia and Kenya Special Operation (SO) Somalia Kenya Operation ID: 200924. This ... In 2015, air services under SO 200507 have assisted 137 humanitarian organizations operating in Somalia and Kenya. ... The Special Operation (SO) has been prepared to ensure the continued provision of safe and reliable air transport services to ... We bring life-saving relief in emergencies and use food assistance to build peace, stability and prosperity for people ...
Food Security Indicators in Asia. Source: The State of Food Security and Nutrition in the World 2017, Building resilience for ... Aid, Asia-Pacific, Climate Change, Development & Aid, Economy & Trade, Featured, Food and Agriculture, Food Sustainability, ... Food Security and Growth in Asia. By Geetika Dang and Raghav Gaiha Reprint , , Print , ... Although limited in scope, our analysis confirms that income growth is key to food security in Asia. This is not to suggest ...
... and treatment systems and cartridges specific to the food services industry. ...
World Food Programme. World Food Programme. Food Hungry Millions Held Hostage, Black Sea Grain Deal Collapses July 23, 2023 ... Food Hunger Stalks the World as Russia Bombs Europes Breadbasket March 13, 2022 News Editor Comments Off on Hunger Stalks the ... Food Companies Pledge Millions to End World Hunger by 2030 September 22, 2021 News Editor Comments Off on Companies Pledge ... ISTANBUL, Turkiye, July 23, 2023 (ENS) - Intensifying the food insecurity across much of Africa, the Russian government is ...
100 million plus market for consumer-oriented food products, lies just 600 miles off the East Coast of the United States. ... This report outlines Venezuelas food and beverage market conditions, which highlights growing opportunities for U.S. food and ... Bermuda, a $100 million plus market for consumer-oriented food products, lies just 600 miles off the East Coast of the United ... looks to the United States to source most of its food needs. Thus, U.S. suppliers will find Bermuda to be a receptive market ...
  • ISTANBUL, Turkiye, July 23, 2023 (ENS) - Intensifying the food insecurity across much of Africa, the Russian government is weaponizing food in its war on Ukraine. (
  • FAS/Hanoi's successful in-store promotion in July 2023 at the WinMart retail chain highlights growing opportunities to promote U.S. food, beverages and agricultural products in Vietnam. (
  • Seasonally adjusted turnover in the accommodation and food services sector rose by 4.5 percent in Q2 2023 relative to Q1 2023, as reported by Statistics Netherlands (CBS). (
  • Seasonally adjusted turnover in accommodation services, including hotels and holiday parks, rose by 5 .5 perc ent in Q2 2023 relative to the previous quarter. (
  • At the beginning of Q2 2023, entrepreneurial confidence in accommodation and food services decreased to -10.8. (
  • You can track or audit progress by determining what foods and beverages are offered in the various food venues and assessing whether those foods and beverages meet your specific standards for food service guidelines. (
  • In general, checklists can be used to measure whether the foods and beverages offered meet your food service guidelines standards. (
  • You can use the Food Service Guidelines Calculator for Packaged Snacks and Beverages excel icon [XLXS-49.3KB] which will enable you to determine which products meet the federal food service guidelines. (
  • Products that meet Smart Snacks in School criteria will meet standards for the Food Service Guidelines for Federal Facilities but will not permit some foods or beverages that are allowable under the federal guidelines. (
  • We have access to state-of-the-art food testing laboratories that utilize standard test methods to accurately determine the presence of pathogens in food and beverages. (
  • No outside food or beverages are allowed with the exception of specialty cakes (e.g. birthday, anniversary, or congratulatory cakes. (
  • Many foods and beverages like soymilk, soups, tomatoes and sauces are now available in aseptic cartons. (
  • Because of public concern about the purported risk of transmission of HTLV-III/LAV by persons providing personal services and by food and beverages, these recommendations contain information and recommendations for personal-service and food-service workers. (
  • Whether this recent rise inhunger and food-insecurity levels signals thebeginning of an upward trend, or whether itreflects an acute transient situation calls for a close scrutiny. (
  • Food insecurity and poverty are largely rural phenomena in this Caribbean nation which shares the island of Hispaniola with Haiti, according to the Panorama of Food and Nutritional Security in Central America and Dominican Republic 2014, published for the first time this year by FAO. (
  • and the World Food Summit (1996) that set goals for reducing food insecurity. (
  • Population movements as a result of food insecurity will result in increased demand on health needs, services. (
  • Peasant farmers have to feel security for themselves and their families in terms of labour, income, food, and access to school and healthcare. (
  • An estimated 5.6 million people have reduced access to health services as a result of 85 incidents of attacks on healthcare in 2018. (
  • Today, basic services such as food, housing, and healthcare, are unequally distributed with certain segments of the population having insufficient access to them. (
  • Results of search for 'su:{Food services. (
  • The Courtside Café is located in the ARCC Lobby and is run by HCC Dining Services. (
  • For any questions please contact HCC Dining Services at 240-500-2345. (
  • If you having a problem with a food product, let FSIS know or find the appropriate public health organization. (
  • by Food and Agriculture Organization of the United Nations. (
  • The School Health Services department has developed guidelines for the care of students with food allergies in accordance with priorities for food allergy management identified by the Centers for Disease Control (CDC), Pennsylvania Departments of Education and Health, National School Boards Association (NSBA), and the National Association of School Nurses (NASN). (
  • Cite this: Oncologist Teams With Local Food Services to Offer Patients Healthy Choices - Medscape - Nov 15, 2021. (
  • Exceed expectations with a point-of-sale solution designed to orchestrate flawless meals in the kitchen and keep staff focused on the human side of service. (
  • The ambient zone is replaced with active cooling in the Dometic DeliBox Dual, which offers the possibility not only to keep food warm but also to transport cold meals at the same time. (
  • Prepare meals and eat food a distance from your sleeping area. (
  • Even if you produce consistent, delicious meals and have a thriving customer base, you're probably still wasting a lot of food. (
  • Moreover, our genuine farm-to-table food program sets us apart, ensuring fresh, local, and exquisite meals for our guests. (
  • While RACV's resorts and Healesville Country Club & Resort are closed to the public, their kitchens are open and preparing meals for members who may not be able to go out to get fresh, healthy food. (
  • RACV Club general manager Robert Everett says elderly people in regional areas may find it harder to access quality meals and Food@Home will give them an easy home-delivered option. (
  • RACV expects the service to expand to about 2800 meals prepared and delivered each week across its resorts. (
  • Results from the 2020 Carroll's Best Readers Choice contest for best restaurants, food and dining experiences. (
  • Food Preparation. (
  • The hazard of receiving DI benefits was more than double among workers with longest-held occupations in the construction trade and extractors, transportation operation, machine operators, handlers, and food preparation than among workers with the longest-held occupation in the reference managerial occupation. (
  • While many restaurant employees work in loud environments, in both dining and food preparation areas, little is known about worker exposures to noise. (
  • NEW DELHI, May 28 2018 (IPS) - A disquieting finding of The State of Food Security and Nutrition in the World 2017, Building resilience for peace and food security, or (SFSN2017), Rome, is that, in 2016, the number of chronically undernourished people in the world increased to 815 million, up from777 million in 2015 although still lower than about 900 million in 2000. (
  • Source: The State of Food Security and Nutrition in the World 2017, Building resilience for peace and food security (SFSN2017). (
  • SFSN (2017) attributes much of the worsening in food security-especially in Sub-Saharan Africa- to frequency of conflicts, droughts, and fragility of governance, but the analysis is largely conjectural. (
  • Food pantries are a great resource for many but some lack the transportation to get to their local pantry making mobile food pantries a great way to serve those in need. (
  • Mobile food pantries with fast and flexible delivery can also provide a better opportunity for perishable foods to be distributed. (
  • Your Girl Scouts can learn more about mobile food pantries serving those in or near your community and find out ways to assist. (
  • The Food and Services Union (Dutch: Voeding en Diensten, French: Alimentation et services) is a trade union representing workers in various industries in Belgium. (
  • From the 1970s, the union began representing workers in security and cleaning, and from 2004 workers in the service voucher industry, which soon became its largest sector. (
  • Postal workers in Goleta, Santa Barbara, Carpinteria, and Montecito will be delivering food to area charities. (
  • Results: The hazard of receiving DI benefits was 51%, 78%, 81%, and 85% higher among workers with longest-held occupations in sales, mechanics and repair, protective services, and personal services, respectively than among workers with longest-held occupations in the reference managerial occupation. (
  • The risk of hearing loss to millions of food service workers around the country is unknown. (
  • Full-shift exposures were larger for all workers in full-service restaurants (p (
  • While all types of pet food may carry a low risk of containing bacteria such as Salmonella or Listeria monocytogenes , raw meat pet foods carry a much higher risk and can make both you and your pet sick. (
  • We recommend that you store soymilk, like all food products, in your cupboard or pantry away from direct heat and sunlight in order to preserve its flavor. (
  • TYLER, Texas (KLTV) - St. Paul Children's Services has a year-round food pantry that provides assistance to families in East Texas and the organization's need for assistance through donations and volunteers has increased due to the pandemic. (
  • The drive-up food pantry is Monday and Wednesday 9am to noon and 2 to 6 p.m., and Friday 9 a.m. to noon. (
  • After their service, your girls will be proud to wear the Mobile Food Pantry patch. (
  • If there is nothing in your area, your scouts can partner with a local food pantry to help them start their own Empty Bowl Project event. (
  • Included in this industry are establishments primarily engaged in providing food services from vehicles, such as hot dog carts and ice cream trucks. (
  • Operating as street vendors (except food)--are classified in Industry 454390 , Other Direct Selling Establishments. (
  • Once your Reservation Form has been processed, we will work with you to select the best catering services available for your Special Event. (
  • Learn how to roll sushi at a class offered by Food and Catering Services on March 10. (
  • Food and Catering Services is offering a class March 10 to train attendees in the Japanese art of making sushi rolls. (
  • The accommodation and food services sector achieved 10.9 perc ent higher turnover in Q2 than in the same quarter of 2022. (
  • Planning for individual students takes into consideration information collected from the parental food allergy questionnaire as well as other communications. (
  • Turnover rose by 5.5 percent in accommodation services and by 4.1 percent among food and beverage outlets. (
  • In Q2, turnover of food and beverage outlets (seasonally adjusted) increased by 4.1 percen t compared to the previous quarter. (
  • The volume of sales for food and beverage outlets rose by 2.4 pe rcent. (
  • 1) Please review York University's Food Truck Regulations to ensure that your truck meets the requirements. (
  • We also support you in your drive to protect public health by complying with rigorous regional regulations and standards that require you to review the safety and quality of food contact materials. (
  • Obtain Food Handlers Permit (as required by state regulations). (
  • Not only are cleaning procedures required to pass regular health inspections, but they help ensure safe, sanitary locations for food prep, keep staff safe from slips and falls, and help maintain the restaurant's reputation. (
  • Does Slip-Resistant Footwear Reduce Slips, Trips, and Falls in Food Service? (
  • A baseline assessment of the food environment with periodic tracking will allow you to see progress and maintenance in meeting standards over time. (
  • Once the work to restore the building is finished and the building is returned to service, periodic inspection of the remediated structure will be necessary to identify mold growth and initiate removal and control measures. (
  • UWindsor food services has renewed its commitment to serving ecologically sustainable seafood. (
  • Last year WHO published our manifesto for a healthy and green recovery, calling on all governments to protect nature, support clean energy sources, develop sustainable food systems and healthier cities and reduce polluting activities. (
  • 3. In an effort to stem the decline in food security and nutrition, there were several global and regional initiatives to guide and mobilize countries. (
  • Food and Nutritional Services participates in the National School Breakfast and Lunch Programs which are governed by the United States Department of Agriculture. (
  • The Food Services Department consists of the Hilltop Grill, and Food for Thought catering service. (
  • Snack and cold vending machines on campus are overseen by the HCC Food Service Department. (
  • If you are a consumer, please click here to contact the Consumer Services Department with comments or questions. (
  • Use of trade names and commercial sources is for identification only and does not imply endorsement by the Agency for Toxic Substances and Disease Registry or the U.S. Department of Health and Human Services. (
  • A compliance checklist is a short list of the specific food, nutrition, and behavioral design requirements that can be measured onsite through a relatively quick inspection. (
  • Our food and beverage testing, audit and inspection services help to protect your brand by managing and mitigating the challenges associated with the responsible sourcing, production and consumption of food. (
  • Consider a job with the Food Safety and Inspection Service. (
  • Jerky, or dried and cured meat, is a food that dates back at least as far as ancient Egypt. (
  • Raw pet food (food that contains raw meat) has been linked to cases of human illness. (
  • The Canadian Veterinary Medical Association and the Public Health Agency of Canada recommends against using raw pet food because there is evidence that pet food containing raw meat can make pets and their owners sick. (
  • Today, 1.5 million of the Dominican Republic's 9.3 million inhabitants are still malnourished, even though the country managed to reduce the number of people suffering from hunger in the last 20 years, according to the United Nations Food and Agriculture Organisation (FA0). (
  • Reduce el calzado antideslizante los resbalones, tropezones y caídas en entornos de servicios alimentarios? (
  • This requirement may be waived provided that an UHM Food Services employee will be on-hand to monitor the event and the customer pays a fee equal to the personnel cost. (
  • Hotels generated 6.7 per cent more turnover than in Q1 and, as a result, recorded the strongest growth in the accommodation and food services sector. (
  • In Q2, hotels recorded the largest turnover increase across the accommodation and food services sector at more than 18 pe rcent. (
  • The Office of Food and Nutrition Services wants to provide you with the best food service program possible. (
  • Ensuring that food service guidelines include requirements for nutrition labeling or signage to indicate healthy items will not only assist patrons in selecting healthy options but will also allow easier assessment of standards. (
  • The food and nutrition standards for packaged snacks in the Food Service Guidelines for Federal Facilities may be somewhat complicated to assess. (
  • Attempting to assess all available packaged foods requires careful reading of nutrition facts and ingredient lists and conducting calculations. (
  • You are now leaving the USDA Food and Nutrition Service website and entering a non-government or non-military external link or a third-party site. (
  • Food and nutrition in the management of group feeding programmes. (
  • Directory of food and nutrition information services and resources / edited by Robyn C. Frank. (
  • It all starts with a food safety plan that includes storage, temperature, sanitation and contamination-prevention standards for your entire restaurant. (
  • For a list of The Emergency Food Assistance Program participants, please visit TEFAP - Maine DACF . (
  • Volunteers may also assist with our To-Go table, packing food boxes for our COVID-19 Home Delivery program, or helping us set up or break down our distribution stations. (
  • We do this through four programs: A weekly Food Bank, a daily Hygiene Center, a Recovery Program Shelter and a monthly Community Lunch. (
  • This 2″ embroidered iron-on patch can be awarded as part of our Community Service Patch Program® . (
  • Take a look at our Outreach Service Program to find out about community service opportunities. (
  • First, I would like to ask a few general questions about the food service program at this school. (
  • Most checklist items should be able to be assessed by a staff member with minimal training and with minimal assistance from the food service manager and food service staff. (
  • Finally, standards which specify that certain foods be made available during a specific season (for example fresh fruits and vegetables) or on a regular but non-daily basis (such as requiring fish served twice per week) may also require examination of menu rotation schedules or consultation with staff. (
  • Leonardo Forero, MD, an oncologist at Texas Oncology Cancer Center in Amarillo, Texas, has teamed up with two local food and vegetable prep services to offer his patients and staff healthier alternatives that are part of an anti-inflammatory diet. (
  • From humble beginnings with only two Spanish speaking staff members working out of a rented garage over a decade ago, Language World Services (LWS) has grown. (
  • Individual student food allergen information will be communicated, confidentially, on a need to know basis to staff who have regular contact with the student. (
  • Create a culture of safety by not only creating, enforcing and maintaining food safety protocols but educating staff on the reasons these standards are in place. (
  • All food service locations are open to students, faculty, staff and the general public. (
  • The Hilltop Grill is now offering online food ordering for faculty and staff. (
  • We decided that while our resorts were closed and the kitchens were not being used, we could make food and deliver it to people's homes to make it easier for them, while keeping staff employed. (
  • The service launched on 30 April and he says the feedback so far is positive, with members saying the food is fresh, good quality and competitively priced, with a speedy delivery by friendly staff. (
  • labour policies and public services . (
  • We can protect your brand by enhancing food safety throughout your supply chain, helping you avoid a public health or safety issue. (
  • FSIS actively promotes and encourages collaboration to improve food safety outcomes and protect public health. (
  • Sharing information, promoting discussion and seeking input on science-based, data-driven policy decisions helps stakeholders become part of the food safety solution. (
  • Keep your favorite leftovers safe by following some basic food safety steps. (
  • Food allergies are a growing food safety and public health concern that affect an estimated 4%-6% of children in the United States. (
  • 2. Focus on food safety. (
  • Food safety should be top priority in every restaurant. (
  • Completion of WASH services at five new health facilities in Amarkhil Basic Health Center(BHC), Bar Kashkot BHC in Nangarhar, Sawkay District Hospital (DH), Manogai DH , and Senzai DH in Kunar province. (
  • We will add you to our approved food truck list where we may invite you participate in Wheels Wednesdays (operating September/October and March/April) or at the request of a community group. (
  • Immanuel Community Services is in need of volunteers for our weekly Monday Food Bank. (
  • Our mission is to alleviate the effects of poverty, hunger, homelessness, and addiction by providing community-based social services to those in need. (
  • Immanuel Community Services provides FOOD to those who are hungry, HYGIENE to those who are homeless, RECOVERY and SHELTER to those who are addicted. (
  • The prevalence of food allergies among children increased 18% during 1997-2007, and allergic reactions to foods have become the most common cause of severe allergic reaction (anaphylaxis) in community health settings. (
  • And Lexi Trimble, St. Paul Children's Services Development Director, said her job and giving back to the community is a blessing. (
  • Fast-food restaurants (including snack bars and cafeterias) were the only industry to record a decrease (-0 .3 perc ent). (
  • Dometic DeliBox is equipped with a cold plasma ion air purifier that sterilizes the gourmet food storage container between deliveries removing smells and germs. (
  • Wildlife can be curious or attracted by food smells and may explore your tent. (
  • Other accommodation services such as holiday parks generated 2 .4 per cent more turnover. (
  • The volume of sales (turnover adjusted for price changes) in accommodation services increased by 5. (
  • Fast-food restaurants recorded a year-on-year turnover increase of 9. (
  • Improve guest experience, attract locals, and generate more food and beverage revenue with a mobile-enabled point of sale that places a premium on speed of service. (
  • Avoid bringing odorous foods that attract bears. (
  • Create or obtain lists of specific packaged products that are already known to meet the standards (for example, Smart Snacks in School products will also meet criteria for the Food Service Guidelines for Federal Facilities) . (
  • Bermuda, a $100 million plus market for consumer-oriented food products, lies just 600 miles off the East Coast of the United States. (
  • With on-trend products, coating mixes, Panko and more, we've got flavor covered - and not just for Asian foods. (
  • An aseptic carton is a sterile, airtight specially-produced package made for keeping food products fresh without refrigeration. (
  • The NOP sets farming practice standards and labeling standards for food ingredients and finished products. (
  • Get this delivered to your inbox, and more info about our products and services. (
  • This high-quality food delivery system features active heating and cooling make it easy to maintain the right temperature throughout the journey and smart storage ensures food is not disturbed in transit. (
  • Securing the right temperature and food quality through the Dometic DeliBox is a game-changer. (
  • Although the immune system normally protects people from germs, in people with food allergies, the immune system mistakenly responds to food as if it was harmful. (
  • More than 170 foods are known to cause food allergies. (
  • Information regarding food allergies is specifically requested on these forms. (
  • In addition, for life threatening food allergies, individualized health plans will include a Food Allergy Medical Management Plan (completed by the parents) and the physician orders. (
  • Food allergies can be quite serious. (
  • Scouts of every age can learn the importance of not trading or sharing foods without knowing if someone has food allergies and what is in the food they want to share. (
  • Besides the threats posed to their health - and to their very lives - local farmers consulted by IPS say the environmental problem has reduced their production levels, and as a result they don't have enough food anymore to feed their families. (
  • including housing, food, health services and safe drinking water. (
  • In his view, what the farmers in Mata Manón need is less vandalism and rustling, and more environmental services and investment, to boost local food production. (
  • There's plenty to do, with amenities and services to make your stay memorable. (
  • The high-quality food segment represents a huge business opportunity for food delivery services. (
  • While not required for commercial kitchens, this internationally recognized system helps identify, monitor, correct and document possible food risks - protecting your customers as well as your business. (
  • All requests for catering service must be made at least 14 business days prior to an event. (
  • From food prep to clean up, each step done here is critical to your restaurant's success. (
  • Including this requirement in food service contracts is a good way to ensure long term sustainability of compliance. (
  • Monitoring tracks progress in the implementation of your food service guidelines initiative. (
  • Checklists are the simplest and most targeted data collection tool to determine whether the standards of your food service guidelines are being met. (
  • If you specify the frequency that monitoring will occur for each setting and venue, you can ensure the sustainability of your food service guidelines efforts. (
  • You can use the following checklists to assess compliance with the Food Service Guidelines for Federal Facilities . (
  • Title : Food service guidelines for federal facilities Corporate Authors(s) : Food Service Guidelines Federal Workgroup. (
  • Any guest to the table must buy their lunch and purchase from those items that food service states do not "contain" or "may contain" the food allergen. (
  • All food, water, and aromatic items must be stored in these. (
  • Do your part to properly store food, water, and edible items from animals whether backpacking in the Chisos Mountains or camping at a primitive roadside campsite. (
  • If backpacking in the open desert, attend your food, water, and aromatic items by keeping them packed up and within immediate reach. (
  • The caching of food and water is prohibited unless items are stored within a bear resistant storage container that has been certified and approved by the Sierra Interagency Black Bear Group (SIBBG) or the Interagency Grizzly Bear Committee (IGBC). (
  • When I say "appealing," I mean food items that are acceptable to a majority of students as indicated by some kind of evaluation, such as analysis of plate waste or student choices. (
  • We may also consult with UHM Commuter Services for event parking on your behalf. (
  • Volunteers are typically needed between about 9 am until 1:30 pm, and our Food Bank occurs every Monday. (
  • A food allergy occurs when the body has a specific and reproducible immune response to certain foods. (
  • Once a food allergy is identified by the parent, the school nurse will follow up to get a complete understanding of the student's allergy and request additional information in order to develop plans necessary for managing individual care. (
  • Create new opportunities to better serve guests-and capture additional revenue-by setting up temporary or remote service locations using smaller, portable workstations. (
  • Additional event planning, registration coordination, and procurement assistance may be provided by our partners, UH Conference and Event Services . (
  • Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you. (