| FCT | food composition table; fucosyl transferase |
|---|---|
| FDA | fluorescein diacetate; Food and Drug Administration; right frontoanterior [position of the fetus] |
| FDCPA | Food, Drug, and Consumer Product Agency |
| FDD | Food and Drugs Directorate |
| FDFQ | Food/Drink Frequency Questionnaire |
| eczema tyloticum | Hyperkeratotic hand and foot eczema. (05 Mar 2000) |
|---|---|
| eczema vaccinatum | kaposi's varicelliform eruption |
| eczema verrucosum | Eczema with hyperkeratosis; chronic lichenified eczema. (05 Mar 2000) |
| eczema vesiculosum | Dermatitis marked by an eruption of vesicles upon erythematous patches that rupture and exude serum. (05 Mar 2000) |
| tropical eczema | <dermatology> Eczema occurring in plaques on extensors of the extremities; of common occurrence and unknown aetiology. (05 Mar 2000) |
| facial eczema | A photosensitivity disease of sheep in New Zealand associated with ingestion of plants during periods when autumn rains produce lush growth following seasons of dryness and close grazing; the predisposing cause is hepatic disease, which results from toxins of the fungus Pithomyces chartarum, which grows on the plants. (05 Mar 2000) |
| flexural eczema | Eczema of skin at the flexures of elbow, knees, wrists, etc., associated with atopy persisting through childhood. (05 Mar 2000) |
| lichenoid eczema | Thickening of skin with accentuated skin lines in eczema. Synonym: chronic eczema, eczema hypertrophicum. (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) |