| IH | idiopathic hirsutism; idiopathic hypercalciuria; immediate hypersensitivity; incompletely healed; in... |
|---|---|
| SH | Salter-Harris [fracture]; Schonlein-Henoch [purpura]; self-help; serum hepatitis; sexual harassment;... |
| VH | vaginal hysterectomy; venous hematocrit; ventricular hypertrophy; veterans hospital; viral hepatitis... |
| DIT | Diet Induced Thermogenesis = Thermic Effect of Food = Specific Dynami... |
| FDA | Food & Drug Administration |
| food inspection | Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc. (12 Dec 1998) |
|---|---|
| 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. (12 Dec 1998) |
| 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. (12 Dec 1998) |
| food packaging | Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus cooking and eating utensils. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. Food labeling is also available. (12 Dec 1998) |
| food parasitology | The presence of parasites in food and food products. For the presence of bacteria, viruses, and fungi in food, food microbiology is available. (12 Dec 1998) |
| food poisoning | The development of gastroenteritis secondary to the consumption of bacteria or their toxic byproducts. Onset of symptoms may occur anywhere from 30 minutes to 12 hours after the ingestion of the tainted foodstuffs. (27 Sep 1997) |
| food preferences | The selection of one food over another. (12 Dec 1998) |
| food preservatives | Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods. (12 Dec 1998) |
| food-processing industry | The productive enterprises concerned with food processing. (12 Dec 1998) |
| food services | Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food. (12 Dec 1998) |
| food technology | The application of knowledge to the food industry. (12 Dec 1998) |
| legislation, food | Laws and regulations concerned with industrial processing and marketing of foods. (12 Dec 1998) |
| admitting department, hospital | Hospital department responsible for the flow of patients and the processing of admissions, discharges, transfers, and also most procedures to be carried out in the event of a patient's death. (12 Dec 1998) |
| american hospital association | A professional society in the united states whose membership is composed of hospitals. (12 Dec 1998) |
| anaesthesia department, hospital | Hospital department responsible for the administration of functions and activities pertaining to the delivery of anaesthetics. (12 Dec 1998) |