| TBS | total body solids; total body solute; total body surface; total burn size; Townes-Brocks syndrome; t... |
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| DIT | Diet Induced Thermogenesis = Thermic Effect of Food = Specific Dynami... |
| FDA | Food & Drug Administration |
| IDA | 1) Imino-Diacetic Acid 2) Iron Deficiency Anemia &nb... |
| ASHFSA | American Society for Hospital Food Service Administrators |
| South African tick-bite fever | A typhus-like fever of South Africa caused by Rickettsia rickettsii and usually characterised by primary eschar and regional adenitis, rigors, and maculopapular rash on the fifth day, often with severe central nervous system symptoms. (05 Mar 2000) |
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| normal bite | That arrangement of teeth and their supporting structure which is usually found in health and which approaches an ideal or standard arrangement. Synonym: normal bite. Synonym: neutral occlusion. (05 Mar 2000) |
| deep bite | <dentistry> Excessive overbite, closed bite. (08 Jan 1998) |
| open bite | <dentistry> A malocclusion in which the teeth do not close or come together in the front of your mouth. (08 Jan 1998) |
| edge-to-edge bite | An occlusion in which the anterior teeth of both jaws meet along their incisal edges when the teeth are in centric occlusion. Synonym: edge-to-edge bite, end-to-end bite, end-to-end occlusion. (05 Mar 2000) |
| end-to-end bite | An occlusion in which the anterior teeth of both jaws meet along their incisal edges when the teeth are in centric occlusion. Synonym: edge-to-edge bite, end-to-end bite, end-to-end occlusion. (05 Mar 2000) |
| jumping the bite | An orthodontic technique for correcting a crossbite, usually anterior. (05 Mar 2000) |
| locked bite | An occlusion in which the cusp arrangement restricts lateral excursions. (05 Mar 2000) |
| bacterial food poisoning | A term commonly used to refer to conditions limited to enteritis or gastroenteritis (excluding the enteric fevers and the dysenteries) caused by bacterial multiplication per se or by a soluble bacterial exotoxin. (05 Mar 2000) |
| 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. Health foods have been attributed with the ability to prevent the development of diseases, slow the aging process, and prolong life. (12 Dec 1998) |
| salmonella food poisoning | Poisoning caused by ingestion of food harboring species of salmonella. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply. (12 Dec 1998) |
| staphylococcal food poisoning | Poisoning by staphylococcal toxins present in contaminated food. (12 Dec 1998) |
| Staphylococcus food poisoning | Outbreaks commonly caused by staphylococcal enterotoxin and characterised by an abrupt onset of gastroenteritis within several hours after ingestion of the food contaminated with the preformed exotoxin; vomiting is usually more severe and diarrhoea less severe than in infectious forms of bacterial food poisoning. (05 Mar 2000) |
| infant food | Food processed and manufactured for the nutritional health of children in their first year of life. (12 Dec 1998) |
| essential food factors | Those substances required in the diet: certain amino acids and unsaturated fatty acids, vitamins, essential minerals, etc. (05 Mar 2000) |