What's the difference between food and foodservice?
Food
Definition:
(n.) What is fed upon; that which goes to support life by being received within, and assimilated by, the organism of an animal or a plant; nutriment; aliment; especially, what is eaten by animals for nourishment.
(n.) Anything that instructs the intellect, excites the feelings, or molds habits of character; that which nourishes.
(v. t.) To supply with food.
Example Sentences:
(1) An automated continuous flow sample cleanup system intended for rapid screening of foods for pesticide residues in fresh and processed vegetables has been developed.
(2) After 55 days of unrestricted food availability the body weight of the neonatally deprived rats was approximately 15% lower than that of the controls.
(3) First, it has diverted grain away from food for fuel, with over a third of US corn now used to produce ethanol and about half of vegetable oils in the EU going towards the production of biodiesel.
(4) Issues such as healthcare and the NHS, food banks, energy and the general cost of living were conspicuous by their absence.
(5) In the clinical trials in which there was complete substitution of fat-modified ruminant foods for conventional ruminant products the fall in serum cholesterol was approximately 10%.
(6) Pint from £2.90 The Duke Of York With its smart greige interior, flagstone floor and extensive food menu (not tried), this newcomer feels like a gastropub.
(7) Size of household was the most important predictor of both the total level of household food expenditures and the per person level.
(8) It is not that the concept of food miles is wrong; it is just too simplistic, say experts.
(9) This suggests that hypothalamic NPY might be involved in food choice and that PVNp is important in the regulation of feeding behaviour by NPY.
(10) They urged the Department of Environment, Food and Rural Affairs to make air quality a higher priority and release the latest figures on premature deaths.
(11) A relative net reduction of 47% in lactose malabsorption was produced by adding food, and the peak-rise in breath H2 was delayed by 2 hours.
(12) A sensitive, specific procedure was developed for detecting Escherichia coli O157:H7 in food in less than 20 h. The procedure involves enrichment of 25 g of food in 225 ml of a selective enrichment medium for 16 to 18 h at 37 degrees C with agitation (150 rpm).
(13) It was concluded that B. pertussis infection-induced hypoglycaemia was secondary to hyperinsulinaemia, possibly caused by an exaggerated insulin secretory response to food intake.
(14) ); and 3) those that multiply and produce large numbers of vegetative cells in the food, then release an active enterotoxin when they sporulate in the gut.
(15) (2) The treated animals ingested less liquid and solid food than controls.
(16) Resistance to antibiotics have been detected in food poisoning bacteria, namely Salmonella typhimurium, Staphylococcus aureus and Clostridium perfringens.
(17) Learning ability was assessed using a radial arm maze task, in which the rats had to visit each of eight arms for a food reward.
(18) The UNTR rats were subjected to a continuous food restriction to maintain body weights equal to those of the TR rats.
(19) Male Sprague Dawley rats either trained (T, N = 9) for 11 wk on a rodent treadmill, remained sedentary, and were fed ad libitum (S, N = 8) or remained sedentary and were food restricted (pair fed, PF, N = 8) so that final body weights were similar to T. After training, T had significantly higher red gastrocnemius muscle citrate synthase activity compared with S and PF.
(20) The alpha 2 agonist, clonidine, produced a larger dose-related increase in food intake in lean rats than in the fatty rats.
Foodservice
Definition:
Example Sentences:
(1) Hospital employees were selected from corporate rosters provided by a major contract foodservice company.
(2) The objective of the study was to develop a method of assessing the relationship, rather than the absolute magnitude of the relationship, of production time for salads and the number of servings prepared in a university residence hall foodservice.
(3) This was followed by two classroom lectures, each 50 minutes long, on inventory systems management in foodservice facilities.
(4) Management personnel in foodservice, food processing, and robot industries were surveyed to evaluate potential job functions for robots in the food industry.
(5) Microwave ovens are widely used in foodservice establishments; currently, they are used primarily for reheating.
(6) Data were collected from residence and dining hall foodservices at Ohio State University.
(7) The simulation game asked the players to make career choices in accordance with specified scenarios in the areas of politics, economics, health care, foodservice systems, education, and technology.
(8) The availability of a universal standard data code fo quantity foodservice could assist management in determining and optimizing the relationship between time per portion and total volume produced for each menu item utilized.
(9) The status of the utilization of the computer as a tool in teaching foodservice management concepts in undergraduate dietetic education programs was determined.
(10) Food packaging information should be made available to administrative foodservice personnel through publications and seminars or conferences.
(11) Most respondents (92%) indicated that foodservice management educators need additional training in using the computer as a tool.
(12) Data from a survey of 807 hospital foodservice directors indicate that the conventional system remains the primary choice for hospital foodservice, although an increasing number of hospitals are converting to the cook-chill system.
(13) Therefore, the major purpose of this research was to obtain information from current older foodservice employees to permit the determination of how various aspects of their jobs affect job satisfaction and organizational commitment and, thus, intention to remain on the job by delaying retirement.
(14) A survey instrument was mailed nationally to foodservice directors and administrators in health care and educational foodservice operations requesting information about training programs used for their nonsupervisory foodservice employees.
(15) The participants were senior and graduate students enrolled in a foodservice procurement and inventory systems course at Oregon State University, Corvallis.
(16) A sequential procedure is presented for the foodservice manager to follow when considering initial implementation of a computer-based information system (CBIS).
(17) The administrators listed personnel, cost of department operation, and facilities as problem areas in foodservice.
(18) The responses clearly indicate the need for additional research before a foodservice model can be established.
(19) Although the conventional system remains the predominant choice for hospital foodservice, alternative systems such as cook-chill and cook-freeze are prevalent as well.
(20) The system design was retained for use in the foodservice operation.