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The rate at which the consumer encounters food items per unit of food density is called the attack rate, a. The average time spent on processing a food item is called the handling time, h . Similar equations are the Monod equation for the growth of microorganisms and the Michaelis–Menten equation for the rate of enzymatic reactions.
Toggle the table of contents. ... the attack rate is the proportion of an at-risk population that contracts the disease during a specified time interval. [1]
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1]
Case-fatality ratio is an example of a clinical severity measure and cumulative incidence of infection is an example of a transmissibility measure in the Pandemic Severity Assessment Framework. [ 2 ] The original developers of the PSAF provided a model for the number of hypothetical deaths in the United States 2010 population of an influenza ...
An example would be all the people in a city during a specific time period. The constant K is assigned a value of 100 to represent a percentage. An example would be to find the percentage of people in a city who are infected with HIV: 6,000 cases in March divided by the population of a city (one million) multiplied by the constant ( K ) would ...
In epidemiology, force of infection (denoted ) is the rate at which susceptible individuals acquire an infectious disease. [1] Because it takes account of susceptibility it can be used to compare the rate of transmission between different groups of the population for the same infectious disease, or even between different infectious diseases.
Incidence is usually more useful than prevalence in understanding the disease etiology: for example, if the incidence rate of a disease in a population increases, then there is a risk factor that promotes the incidence. For example, consider a disease that takes a long time to cure and was widespread in 2002 but dissipated in 2003.
Diagnosis is usually based on a medical history, elimination diet, skin prick test, blood tests for food-specific IgE antibodies, or oral food challenge. [1] [2] Management involves avoiding the food in question and having a plan if exposure occurs. [2] This plan may include giving adrenaline (epinephrine) and wearing medical alert jewelry. [1]