| 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... |
| FCI | fixed-cell immunofluorescence; food chemical intolerance |
| FCT | food composition table; fucosyl transferase |
| food dispensers, automatic | Mechanical food dispensing machines. (12 Dec 1998) |
|---|---|
| food-drug interactions | The pharmacological result, either desirable or undesirable, of drugs interacting with components of the diet. (12 Dec 1998) |
| food fever | A disorder seen primarily in childhood, consisting of a sudden rise of temperature accompanied by marked digestive disturbances, which lasts from a few days to several weeks; believed to be a form of food poisoning. (05 Mar 2000) |
| food, formulated | Food and dietary formulations including elemental (chemically defined formula) diets, synthetic and semisynthetic diets, space diets, weight-reduction formulas, tube-feeding diets, complete liquid diets, and supplemental liquid and solid diets. (12 Dec 1998) |
| food, fortified | Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the fortified food. The supplementation of cereals with iron and vitamins is an example of fortified food. Fortified food includes also enriched food to which various nutrients have been added to compensate for those essential nutrients removed by refinement or processing. (12 Dec 1998) |
| food habits | Acquired or learned food preferences. (12 Dec 1998) |
| food handling | Any aspect of the operations in the preparation, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food. (12 Dec 1998) |
| food hypersensitivity | Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens ingested in food. (12 Dec 1998) |
| food impaction | The forcible wedging of food between adjacent teeth during mastication, producing gingival recession and pocket formation. (05 Mar 2000) |
| food industry | The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages. (12 Dec 1998) |
| food infection | Microbial infection resulting from ingestion of contaminated food. (09 Oct 1997) |
| 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) |
| 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) |