| DAF | decay-accelerating factor; delayed auditory feedback; drug-adulterated food |
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| FA | false aneurysm; Families Anonymous; Fanconi anemia; far advanced; fatty acid; febrile antigen; femor... |
| FCI | fixed-cell immunofluorescence; food chemical intolerance |
| FCT | food composition table; fucosyl transferase |
| FDA | fluorescein diacetate; Food and Drug Administration; right frontoanterior [position of the fetus] |
| 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) |
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| 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 service, hospital | Hospital department that manages and supervises the dietary program in accordance with the patients' requirements. (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) |
| A chain | A polypeptide component of insulin containing 21 amino acyl residues, beginning with a glycyl residue (NH2-terminus); insulin is formed by the linkage of an A chain to a B chain by two disulfide bonds; the amino-acid composition of the A chain is a function of species. Synonym: glycyl chain. In general, one of the polypeptides in a multiprotein complex. (05 Mar 2000) |
| alpha chain disease | A vague or indefinite term; could be used for alpha-heavy-chain disease (a lymphoplasma cell proliferative disease usually seen in Mediterranean men, characterised by intestinal involvement with steatorrhoea, often progressive with fatal outcome) or a thalassaemia (a genetic abnormality in the alpha globin chain of haemoglobin). (05 Mar 2000) |
| food chain |
simplest ecological feeding relationship, in which one species eats only one species of prey and is eaten by only one species of predator.
출처: school.discovery.com/curriculumcenter/oceans/gloss...
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| food chain |
A series of animals and plants, each depending on the next for food. A food chain usually forms part of a much larger, more complex food web.
출처: www.spaceforspecies.ca/glossary/f.htm
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| food chain |
the sequence of organisms in which each is food for the next organism in the sequence (ie, grass-mouse-snake-hawk).
출처: www.ocean-institute.org/edu_programs/materials/P/G...
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| food chain |
A sequence of organisms, each of which uses the next, lower member of the sequence as a food source.
출처: www.ec.gc.ca/water/en/info/gloss/e_gloss.htm
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| food chain |
The transfer of stored (potential chemical) energy through a series of organisms, each eating or decomposing the previous one.
출처: www.uwsp.edu/cnr/wcee/keep/Mod1/Unitall/definition...
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