| FDA | Food & Drug Administration |
|---|---|
| IDA | 1) Imino-Diacetic Acid 2) Iron Deficiency Anemia &nb... |
| ASHFSA | American Society for Hospital Food Service Administrators |
| DAF | decay-accelerating factor; delayed auditory feedback; drug-adulterated food |
| FA | false aneurysm; Families Anonymous; Fanconi anemia; far advanced; fatty acid; febrile antigen; femor... |
| 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) |
| alveolar dead space | The difference between physiologic dead space and anatomical dead space; it represents that part of the physiologic dead space resulting from ventilation of relatively underperfused or nonperfused alveoli; it differs specifically in being placed so as to fill and empty in parallel with functional alveoli, rather than being interposed in the conducting tubes between functional alveoli and the external environment. (05 Mar 2000) |
| anatomical dead space | The volume of the conducting airways from the external environment (at the nose and mouth) down to the level at which inspired gas exchanges oxygen and carbon dioxide with pulmonary capillary blood; formerly presumed to extend down to the beginning of alveolar epithelium in the respiratory bronchioles, but more recent evidence indicates that effective gas exchange extends some distance up the thicker-walled conducting airways because of rapid longitudinal mixing. Compare: alveolar dead space, physiologic dead space. Synonym: anatomical airway. (05 Mar 2000) |
| antecubital space | The fossa in front of the elbow, bounded laterally and medially by the humeral origins of the extensors and flexors of the forearm, respectively, and superiorly by an imaginary line connecting the humeral condyles. Synonym: fossa cubitalis, antecubital space, chelidon, triangle of elbow. (05 Mar 2000) |