Food Services: Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.Food Service, Hospital: Hospital department that manages and supervises the dietary program in accordance with the patients' requirements.Menu PlanningRestaurantsSpectrometry, Gamma: Determination of the energy distribution of gamma rays emitted by nuclei. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)Schools: Educational institutions.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Nutrition Policy: Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.Food: Any substances taken in by the body that provide nourishment.Food Habits: Acquired or learned food preferences.United StatesFood Supply: The production and movement of food items from point of origin to use or consumption.Health Services Accessibility: 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.Health Services: Services for the diagnosis and treatment of disease and the maintenance of health.Health Services Needs and Demand: 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.Mental Health Services: Organized services to provide mental health care.Family Planning Services: 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.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Food Preferences: The selection of one food over another.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Home Care Services: 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.Health Services Research: 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)Community Health Services: Diagnostic, therapeutic and preventive health services provided for individuals in the community.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Rural Health Services: Health services, public or private, in rural areas. The services include the promotion of health and the delivery of health care.Health Services for the Aged: Services for the diagnosis and treatment of diseases in the aged and the maintenance of health in the elderly.Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Child Health Services: Organized services to provide health care for children.Preventive Health Services: Services designed for HEALTH PROMOTION and prevention of disease.Reproductive Health Services: 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.Food Contamination: 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.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Health Food: 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)Maternal Health Services: Organized services to provide health care to expectant and nursing mothers.Fast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Community Mental Health Services: Diagnostic, therapeutic and preventive mental health services provided for individuals in the community.Emergency Medical Services: Services specifically designed, staffed, and equipped for the emergency care of patients.Food Deprivation: The withholding of food in a structured experimental situation.Food, Fortified: 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)

*  Template:Public Health/req - MeritBadgeDotOrg

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*  Jenny Price, Pepi Food Services: Profile & Biography - Bloomberg

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*  U.S. Food Policy: School nutrition in Massachusetts

Teaches and writes about U.S. Food Policy at the Friedman School of Nutrition Science and Policy at Tufts University.. View my ... From Routledge/Earthscan: Essential background reading for people inside and outside the agri-food system who want to ...

*  Aramark Food Services Salary | PayScale

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*  U.S. Food Policy: State House rally March 24 on school nutrition in Massachusetts

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*  Which Pay Best? Jobs in Food Service and Retail

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*  Foodservice Market Analysis, Prediction to 2020 by Region, Type, Applications and Technology | Food and Farming

About , Advertise With Us , FAQ , Contact , Editorial Guidelines , Privacy , Terms of Service , Copyright Notification , RSS ... Pet Food Packaging Global Market Outlook 2016-2022. * United States IQF Products Market 2016 Market Growth, Trends, Demand, ... Foodservice refers to the sale of foods and beverages that have been prepared out-of-home for immediate consumption either on ... Before It's News® is a registered Service Mark of Temporal Media, Inc... ...

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*  Salary: Food Service Supervisor | Glassdoor

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*  Sutter Health Donates $255,000 to Food Banks

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*  Food services | Shriners Hospitals for Children - Chicago

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*  Guidance for Industry: Retail Food Stores and Food Service Establishments: Food Security Preventive Measures Guidance

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*  Food Service Supervisor Salary

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School meal programs in the United States: School meal programs in the United States provide school meals freely, or at a subsidized price, to the children of low income families. These free or reduced meals have the potential to increase household food security, which can improve children's health and expand their educational opportunities.Kitchen: A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. In the West, a modern residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, counters and kitchen cabinets arranged according to a modular design.Menu FoodsChapter One (restaurant): Michelin GuideFull-spectrum photographySt. Vrain Valley School DistrictHealthy eating pyramid: The healthy eating pyramid is a nutrition guide developed by the Harvard School of Public Health, suggesting quantities of each food category that a human should eat each day. The healthy eating pyramid is intended to provide a superior eating guide than the widespread food guide pyramid created by the USDA.Banquet Foods: Banquet Foods is a subsidiary of ConAgra Foods that sells various food products, including frozen pre-made entrées, meals, and desserts.List of Parliamentary constituencies in Kent: The ceremonial county of Kent,Food desert: A food desert is a geographic area where affordable and nutritious food is difficult to obtain, particularly for those without access to an automobile.USDA Defines Food Deserts | American Nutrition Association Some research links food deserts to diet-related health problems and health disparities in affected populations, but this phenomenon has been disputed.National Collaborating Centre for Mental Health: The National Collaborating Centre for Mental Health (NCCMH) is one of several centres of the National Institute for Health and Care Excellence (NICE) tasked with developing guidance on the appropriate treatment and care of people with specific conditions within the National Health Service (NHS) in England and Wales. It was established in 2001.Health claims on food labels: Health claims on food labels are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. For example, it is claimed by the manufacturers of oat cereals that oat bran can reduce cholesterol, which will lower the chances of developing serious heart conditions.Comprehensive Rural Health Project: The Comprehensive Rural Health Project (CRHP) is a non profit, non-governmental organization located in Jamkhed, Ahmednagar District in the state of Maharashtra, India. The organization works with rural communities to provide community-based primary healthcare and improve the general standard of living through a variety of community-led development programs, including Women's Self-Help Groups, Farmers' Clubs, Adolescent Programs and Sanitation and Watershed Development Programs.Castleberry's Food Company: Castleberry's Food Company was an Augusta, Georgia-based canned food company founded in the 1920s by Clement Stewart Castleberry with the help of his father Clement Lamar Castleberry and closed permanently in March 2008 by the United States Food and Drug Administration.Society for Education Action and Research in Community Health: Searching}}Elimination diet: An elimination diet is a method of identifying foods that an individual cannot consume without adverse effects. Adverse effects may be due to food allergy, food intolerance, other physiological mechanisms (such as metabolic or toxins), or a combination of these.SAFE FOODSHungarian Food Safety Office: The Hungarian Food Safety Office (HFSO) was established as the Hungarian partner institution of the European Food Safety Authority (EFSA) in 2003 in conformity with the EU requirements. One of its priority aims is to assess the health risks derived from food and indirectly from feed, to liaise with international and Hungarian authorities, and to communicate with the public on food safety issues.Health food storeMaternal Health Task ForceCriticism of fast foodCommunity mental health service: Community mental health services (CMHS), also known as Community Mental Health Teams (CMHT) in the United Kingdom, support or treat people with mental disorders (mental illness or mental health difficulties) in a domiciliary setting, instead of a psychiatric hospital (asylum). The array of community mental health services vary depending on the country in which the services are provided.Paramedic: A paramedic is a healthcare professional, predominantly in the pre-hospital and out-of-hospital environment, and working mainly as part of emergency medical services (EMS), such as on an ambulance.Compensatory growth (organism): Compensatory growth, known as catch-up growth and compensatory gain, is an accelerated growth of an organism following a period of slowed development, particularly as a result of nutrient deprivation. The growth may be with respect to weight or length (or height in humans).Micronutrient Fortification Programs: The 2002 farm bill (P.L.

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

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)

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

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)

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

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)

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

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)

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

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)

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

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)

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

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)

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

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)


  • Foodservice refers to the sale of foods and beverages that have been prepared out-of-home for immediate consumption either on the premises from where they are purchased or for takeaway and home delivery. (


  • McDonald's Corporation announced in October that it would begin printing nutrition facts information on food packages (see Associated Press ). (
  • The publishers of the Fast Food Facts weblog also link to nutrition information for McDonald's and other companies that make these facts public. (


  • Brazil's Agricultural Politics in Africa: More Food International and the Disputed Meanings of "Family Farming" ," World Development , Elsevier, vol. 81(C), pages 47-60. (


  • It also considers advances in older policies (such as the School Meals programme) and the work of the National Council for Food and Nutrition Security, which has culminated in national legislation establishing food and nutrition security as a right. (


  • 2015 Global hunger index: Armed conflict and the challenge of hunger ," IFPRI books , International Food Policy Research Institute (IFPRI), number 978-0-89629-964-1. (


  • He writes, "Why is hospital food such an enigma? (
  • Teaches and writes about U.S. Food Policy at the Friedman School of Nutrition Science and Policy at Tufts University. (


  • This article examines evaluation evidence on two of the most important recent initiatives in Brazil's policies for food and nutrition security (conditional cash transfers through Bolsa Família and support for family agriculture through the Programa de Aquisição de Alimentos). (


  • This study deals with the investigation of store image for fast food restaurants in Greece. (
  • The first research objective was to develop a customized store image scale for fast food restaurants in order to identify key image dimensions and their relative importance in determining consumer choice. (
  • Facing a number of legal challenges, and long a focus of public interest group attention, the leading fast food company now does better than any of its major competitors in sharing detailed information about its products with consumers. (



  • 2015 Indice de la faim dans le monde: Conflict armés et le défi de la faim ," IFPRI books , International Food Policy Research Institute (IFPRI), number 978-0-89629-966-5. (
  • 2015 Indice globale della fame: I conflitti armati e la sfida della fame ," IFPRI books , International Food Policy Research Institute (IFPRI), number 978-0-89629-967-2. (