| 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 |
| 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 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) |
| adolescent health services | Organised services to provide health care to adolescents, ages ranging from 13 through 18 years. (12 Dec 1998) |
| ancillary services, hospital | Those support services other than room, board, and medical and nursing services that are provided to hospital patients in the course of care. They include such services as laboratory, radiology, pharmacy, and physical therapy services. (12 Dec 1998) |
| backup electricity, backup services | Power or services needed occasionally; for example, when on-site generation equipment fails. (05 Dec 1998) |
| marketing of health services | Application of marketing principles and techniques to maximise the use of health care resources. (12 Dec 1998) |