| MICR | methacholine inhalation challenge response |
|---|---|
| OCT | object classification test; optimal cutting temperature; oral contraceptive therapy; ornithine carba... |
| PCT | peripheral carcinoid tumor; plasma clotting time; plasmacrit test; plasmacytoma; polychlorinated tri... |
| QUICHA | quantitative inhalation challenge apparatus |
| DIT | Diet Induced Thermogenesis = Thermic Effect of Food = Specific Dynami... |
| food-borne botulism | A form of botulism that results from the ingestion of clostridium botulinum spores or toxin. (27 Sep 1997) |
|---|---|
| food colouring agents | Natural or synthetic dyes used as colouring agents in processed foods. (12 Dec 1998) |
| 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. (12 Dec 1998) |
| food deprivation | The withholding of food in a structured experimental situation. (12 Dec 1998) |
| food dispensers, automatic | Mechanical food dispensing machines. (12 Dec 1998) |
| food-drug interactions | The pharmacological result, either desirable or undesirable, of drugs interacting with components of the diet. (12 Dec 1998) |
| food fever | A disorder seen primarily in childhood, consisting of a sudden rise of temperature accompanied by marked digestive disturbances, which lasts from a few days to several weeks; believed to be a form of food poisoning. (05 Mar 2000) |
| food, formulated | Food and dietary formulations including elemental (chemically defined formula) diets, synthetic and semisynthetic diets, space diets, weight-reduction formulas, tube-feeding diets, complete liquid diets, and supplemental liquid and solid diets. (12 Dec 1998) |
| 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 fortified food. The supplementation of cereals with iron and vitamins is an example of fortified food. Fortified food includes also enriched food to which various nutrients have been added to compensate for those essential nutrients removed by refinement or processing. (12 Dec 1998) |
| food habits | Acquired or learned food preferences. (12 Dec 1998) |
| food handling | Any aspect of the operations in the preparation, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food. (12 Dec 1998) |
| food hypersensitivity | Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens ingested in food. (12 Dec 1998) |
| food impaction | The forcible wedging of food between adjacent teeth during mastication, producing gingival recession and pocket formation. (05 Mar 2000) |
| food industry | The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages. (12 Dec 1998) |
| food infection | Microbial infection resulting from ingestion of contaminated food. (09 Oct 1997) |