S UP P LE ME NT

Glossary of Terms

#
24-Hour Recall What was eaten in the past 24-hours as determined by personal interview and
recall, or that of a family member regarding the client’s intake yesterday

A
A-Tag An identification number of a CMS guideline for general acute care hospitals

Absorption The process by which nutrients pass through the cells of the intestinal tract into
the circulatory system to be utilized by the body

Actual Weight An individual’s current weight

Adequate Intake (AI) A specific judgment or the amount of some nutrients for which a specific RDA is
not known

Alternative Medicine Using an unconventional medical practice in place of conventional medicine

Alzheimer’s Disease Most common form of dementia marked by a loss of cognitive ability

Amino Acids Building blocks of protein

Anaphylaxis A life-threatening allergic reaction that usually shuts down the respiratory system,
sometimes resulting in death

Anorexia Nervosa An eating disorder with symptoms including self-induced starvation and highly
distorted body image

Antibodies Blood proteins required for an immune response to foreign bodies

Antioxidants “Anti” means against and “oxidant” means oxygen. An antioxidant prevents
oxygen from destroying important substances

Ascites Abnormal accumulation of fluid in the abdomen

Atherosclerosis Development of plaque in the coronary arteries

B
Basal Energy Expenditure The energy (in the form of calories) need to maintain basic bodily functions such
(BEE) as breathing, brain function and keeping the heart beating

Basal Metabolism A term that describes how much energy the body needs when it is completely at
rest

Benign Growth that is not cancerous

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 Glossary of Terms

B (Continued)
Bioavailability How well a nutrient is absorbed and utilized by the body

Body Mass Index (BMI) A proportion of weight to height

BRAT Diet Diet commonly recommended for nausea and vomiting that contains bananas, rice,
applesauce and toast. They are easier to digest and give the GI tract a rest

Bulimia An eating disorder characterized by binge eating and forced purging—usually by

vomiting, the use of laxatives or other means of getting rid of the food

C
C-Tag An identification number of a CMS guideline for small rural or critical access
hospitals

Caloric Needs Estimate An estimate that accounts for the total amount of calories needed

Calorie A measurement of heat or energy

Calorie Count Documented results from direct observation at meal and snack times (usually in a
hospital or nursing home) which are then tallied to reveal calories consumed in a day

Cancer Disease characterized by unrestricted and excessive multiplication of body cells

Cancer Cachexia Malnutrition caused by cancer and the treatment of cancer

Carbohydrates Nutrients made up of carbon, hydrogen and oxygen that primarily provide energy to
fuel the body

Cardiovascular Disease General term that refers to the diseases of the heart and blood vessels
(CVD)

Care Area Assessment Care Area Assessment is the second component of the RAI and is used to make
(CAA) decisions about areas suggested by the MDS

Care Plan A written plan for medical care

Centers for Medicare & The Centers for Medicare & Medicaid Services is a federal agency within the
Medicaid Services (CMS) Department of Health & Human Services that administers the Medicare program.
CMS works with state governments to administer Medicaid, the State Children’s
Health Insurance Program (CHIP) and Health Insurance Portability Standards

Chemical Breakdown The breakdown of food from digestive enzymes (gastric juices)

Chronic Disease Degenerative diseases of body organs

Chronic Obstructive A group of lung diseases that include chronic bronchitis, emphysema and asthmatic
Pulmonary Disease bronchitis
(COPD)

CMS Quality Indicator Survey process for long-term care facilities and provide for a broader review based
Survey (QIS) on the MDS, observations, interviews and review of clinical records

Comfort Food Any food that imparts a unique sense of emotional well-bing such as chicken soup

Communication The exchange of information by writing, speaking or gestures

Complementary and Medicine that does not fall within conventional medical practice
Alternative Medicine
(CAM)

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 Glossary of Terms

C (Continued)
Complementary Using an unconventional medical practice to complement or add to conventional
Medicine medical practice

Complete Proteins or Protein that provides all of the essential amino acids
High Quality Proteins

Complex Carbohydrates Carbohydrates with a complex chemical structure that is more difficult to break
down, such as starch and fiber

Complementary Protein The combining of two protein sources, so that all of the essential amino acids are
present

Comprehensive Care Developed by the interdisciplinary team addressing the multifaceted needs of the
Plan client

Congestive Heart Failure Inability of the heart to effectively pump blood to the body’s organs—can be due to
(CHF) coronary artery disease

Constipation Passage of small amounts of hard, dry bowel movements (stool)—usually fewer than
three times per week

Conventional Medicine Medicine practiced by physicians (Medical Doctors—MD and Doctors of

Osteopathy—DO) as well as other trained allied health professionals

Coronary Artery Disease When the coronary arteries (which supply blood to the heart) are clogged with
(CAD) atherosclerotic deposits

Cross-Contact Cross-contact is any instance in which an allergenic food comes in contact with an
allergy-free food, either directly or indirectly

Cycle Menu A menu that repeats itself over a certain period of time

D
Daily Values (DVs) Reference intake levels devised specifically for Nutrition Facts labeling based on a
standard 2,000 calorie reference diet

Dentition The development of teeth in the gums of a human, their arrangement, and the
function of those teeth in the process of digestion

Diabetes Mellitus A metabolic disorder marked by high levels of blood glucose resulting from defects
in insulin production, insulin action or both

Diastolic Pressure The bottom number or the denominator of the blood pressure reading—pressure
when the heart is at rest/between beats. A tip to remember is that both diastolic
and denominator begin with a “d”

Diet Manual Standardized document that specifies therapeutic diets and their application; each
facility will specify the diet manual they intend to use

Diet Order Diet prescribed by the physician (or other authorized healthcare professional) for an
individual client

Dietary Fiber A polysaccharide made up of many molecules of sugar; plant materials that are not
digested by the body

Dietary Supplement A product that is intended to supplement the diet, to increase the total daily intake
of a particular substance

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 Glossary of Terms

D (Continued)
Dietary Reference A generic term that encompasses four types of reference values: Recommended
Intakes (DRIs) Dietary Allowances, Estimated Average Intake, Adequate Intake and Tolerable
Upper Intake Level

Digestion The process of breaking food into nutrients for the body to use

Disaccharide Simple carbohydrate containing two sugar molecules

Diuretic A chemical that causes the body to increase urine output

Diverticulitis A disease where the diverticula (found in the small intestine) become inflamed
or infected

Diverticulosis A disease of the intestine where the intestinal walls become weakened and bulge
into pockets called diverticula

Dysphagia Difficulty swallowing

E
Eating Plan or Eating Translation of the dietary recommendations and research into a healthy way of
Pattern eating for most individuals

Edema Abnormal pooling of fluid in the tissues causing swelling

Edentulous Absence of teeth (i.e., toothless)

Electrolytes Compounds that contain both potassium and chloride. They can separate when in
contact with water and are required for fluid balance in the body

Electronic Health Record One of the methods to adopt the full exchange of healthcare information where all
(EHR) records are updated and maintained electronically

Empty Calories Foods that are not nutrient dense and may contain many calories

Energy-Yielding Nutrients Nutrients that provide energy or calories to the body such as carbohydrates, fats
and protein

Enriched Adding B vitamins and iron back into refined flour and grain products

Enteral Nutrition Feeding of formula, by mouth or by tube, into the gastrointestinal tract

Enzymes Catalysts that speed up chemical reactions in the body

Essential Amino Acids Amino acids that cannot be made in the body

Essential Fatty Acid Fatty acids that cannot be made by the body

Essential Nutrients Nutrients that cannot be made in the body or cannot be made in the quantity
needed by the body. Humans must get them via food

Estimated Average Intake value that is estimated to meet the requirements defined by a specific
Requirement (EAR) indictor of adequacy in 50 percent of a specific group (age/gender)

Exchange Lists A way to classify foods according to nutrients and serving sizes. Foods in each
category can be “exchanged” for another food. Used primarily in healthcare

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 Glossary of Terms

F
F-Tag An identification number of a CMS guideline for long-term care

Fixed Menu A menu that offers the same foods every day

Fluoridation The addition of fluoride to municipal water systems

Food Allergy The adverse allergic reaction resulting in acute (mild) to chronic (severe)
symptoms. The immune system mistakenly targets a harmless food protein—an
allergen—as a threat and attacks it, causing a reaction

Food Allergy Labeling A Federal law that requires manufacturers to disclose the presence of milk, eggs,
and Consumer Protection fish, crustacean shellfish (shrimp, crab and lobster), tree nuts, wheat, peanuts and
Act (FALCPA) soy/soybeans

Food Frequency A checklist or questionnaire that tracks how often a client eats each of a variety of
Questionnaire foods

Food Intolerance The intake of food that cannot be tolerated or digested properly (seen in the case
of lactose or gluten intolerance). Food intolerance does not generally produce an
immune response

Food Record A diary of food and beverages consumed, usually for a given number of days

Fortified Foods that have one or more nutrients added

Frame Size Calculated from the ratio of height to wrist circumference

G
Gastritis Inflammation of the stomach lining

Gastroesophageal Reflux Acid indigestion or heartburn

Disease (GERD)

Gastrointestinal Tract (GI The tubular organs used for digestion from the mouth to the anus, plus the liver,
Tract) pancreas and gallbladder

Gastroparesis Paralysis of the stomach caused by damage to the vagus nerve, causing slow
emptying of the stomach. Also referred to as diabetic enteropathy

Gestational Diabetes Diabetes that is characterized by abnormal glucose tolerance during pregnancy

Glucose A single sugar used for energy—also called blood sugar or blood glucose

Glycogen A particular form of carbohydrate storage found in animal tissue and used for
quick energy by the body

Glycosuria Condition where the kidneys remove the extra glucose by dumping it into the urine
for removal by the body

Gram A unit of weight. There are 28 grams in 1 ounce

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 Glossary of Terms

H
Halal Foods permitted in the Islamic culture

Haram Unlawful or prohibited foods in Islamic culture

Health Insurance Standardizes the exchange of healthcare information and assures client/patient
Portability and privacy and the right to keep information confidential
Accountability Act
(HIPAA)

Health Record The formal, legal account of a client’s health and disease

Hepatic Relating to the liver

High-Density Lipoproteins The lipoprotein that carries cholesterol away from the body organs to the liver—
“healthy” (good) cholesterol

Hormones Chemical messengers that regulate metabolism—such as thyroid hormones

Hydrogenated A process of adding hydrogen to oils in order to make them more solid

Hyperglycemia High blood sugar

Hyperlipidemia High blood cholesterol

Hypertension (HTN) Medical condition resulting in chronic high blood pressure

Hypoglycemia Low blood sugar

I
Ideal Body Weight (IBW) An estimate of what would be a healthy weight for an individual according to a
standard

In and Out (I/O) Record A document of all the fluids consumed and excreted over a 24-hour period of time

Incomplete Protein Plant protein that lacks one or more of the essential amino acids

Indicators Pieces of information, such as weight measurement, that might suggest a concern
or risk

Inflammatory Bowel Ulceration of the mucosa lining in both the large and small intestine. Two types of
Disease (IBD) IBD are ulcerative colitis and Crohn’s disease

Insoluble Fiber Outer covering (bran) of plants or fibrous inner parts that are not soluble in water
(i.e., bran, celery and corn)

Integrative Medicine Combines conventional medicine with CAM practices

Interdisciplinary Team Team members that may include the Director of Nursing, Physician, Registered
(IDT) Dietitian Nutritionist and/or Certified Dietary Manager, Certified Nursing Assistant,
Physical Therapist, Occupational and/or Speech Therapist, Social Worker, client
and/or family members

Iron Deficiency Anemia A condition resulting from insufficient dietary iron intake or blood loss

Irritable Bowel Syndrome Common disorder that affects the large intestine that can cause abdominal pain,
(IBS) bloating, nausea and diarrhea

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 Glossary of Terms

J
Jaundice Yellowing of the skin associated with liver disease

K
Kardex System Small portable file system for nutrition information: diet order, food preferences,
allergens/intolerances and other meal information

Kosher Fit, proper or in agreement with Jewish dietary law. Kosher meat means the animal
has been slaughtered in a special way. Usually Kosher foods have been blessed by
a Rabbi

L
Lean Body Mass The weight of all parts of the body not including the fat (e.g. the weight of muscle,
bones and organs)

Learning Objective A specific, measurable statement of the outcome of a lesson, in-service or nutrition
education session

Lipids Nutrient category that includes fats, such as butter, shortening and oils (ex., olive
or canola oil)

Low-Density Lipoproteins The lipoprotein that carries most of the cholesterol in the blood – “lousy” (bad)
(LDL) cholesterol

M
Macro or Major Minerals Calcium, chloride, magnesium, phosphorus, potassium, sodium and sulfur

Malignant Meaning cancerous growth is continuing and may be life-threatening

Meal Observation Key assessment tool that helps identify individuals who are having problems with
appetite, chewing, swallowing, alertness, self-feeding or other factors

Mechanical Breakdown The physical break-down of food into smaller pieces using teeth, tongue, jaws and
the smooth muscles in the esophagus and stomach

Medical Nutrition Therapy Nutrition assessment and treatment of clients with an illness, disease-related
(MNT) condition or injury, in order to benefit the health of the client

Metabolism The chemical process in a cell by which nutrients are used to support life

Metastasis When cancerous cells leave their original site of growth and travel through the
blood and/or lymph system to spread throughout the body

Minimum Data Set (MDS) Minimum Data Set is the starting point of the RAI and is a standardized tool for
collecting information that is the core of the RAI

Monosaccharide Simple carbohydrate containing one sugar molecule

Monounsaturated Fatty Fatty acid that contains one double bond and is found in foods like olive oil,
Acid almonds and most hydrogenated margarines

Mucosa The lining of the mouth, stomach and small intestine that contain tiny glands that
produce digestive enzymes

Myocardial Infarction (MI) Heart attack

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 Glossary of Terms

N
New Dining Practice Standards for resident dining as developed by the Pioneer Network to enhance
Standards person-centered care at mealtime in LTC. Practices support the use of liberalized
diets in LTC

Nonessential Amino Acids Amino acids that can be made in the body

Nonverbal The form of communication without speaking or writing that includes gestures,
Communication facial expressions and body language

Nutrient Density Foods that have many nutrient’s relative to their calorie or energy content

Nutrients Food components that supply the body with energy, promote growth and
maintenance of tissues and regulate body processes

Nutrition Assessment A comprehensive approach by a Registered Dietitian Nutritionist using multiple

data sources to determine nutrition status

Nutrition Care Process A method of documenting nutrition data with five steps: Nutrition Assessment,
Nutrition Diagnosis, Nutrition Intervention, Nutrition Monitoring and Evaluation

Nutrition Care Protocols Documents that outline a care process related to a specific medical condition

Nutrition Screening A component of Nutrition Assessment meant to identify potential nutrition

problems

Nutrition Support A general term describing the provision of foods and liquids to improve nutrition
status and good medicine

O
Outcome Outcome is the end result of work

Obesity Having a BMI of 30 or greater

Ounce A measurement of weight. One ounce = 28 grams

Overweight Having a BMI of 25-29.9

P
Parenteral Nutrition Administration of simple, essential nutrients into a vein

Peptic Ulcer Disease Term used to describe chronic inflammation of the stomach and duodenum
(PUD)

Percent of Ideal Body A proportion of current body weight as compared to ideal body weight
Weight (% IBW)

Percent Weight Change Indicates by what portion the body weight has changed over a certain period of
time

Polyunsaturated Fatty A fatty acid that contains more than one double bond and is found in foods like
Acid (PUFA) corn oil, soybean oil and soft margarines

Pound A unit of measure or weight. There are 3,500 calories in 1 pound. One pound = 2.2
kilograms

8 Nutrition Fundamentals and Medical Nutrition Therapy

 Glossary of Terms

P (Continued)
Prediabetes Condition where people have higher blood glucose levels after fasting, but not
high enough to be diagnosed with diabetes

Pressure/Decubitus Lesions caused by unrelieved pressure resulting in damage to the underlying tissue
Ulcers

Problem-Oriented A medical record that utilizes a system of collecting data and planning client care
Medical Record (POMR) focused on a client’s problems

Progress Note A notation in the medical record by a health professional

Protein-Calorie A name for a group of diseases characterized by protein and energy deficiency
Malnutrition

Q
Quality Indicators (QIs) Quality indicators are measures of outcomes

R
Recommended Dietary The amount of a nutrient adequate to meet the known nutrient needs of practically
Allowance (RDA) all healthy persons

Refined Grain A grain, in which during the milling process, the bran and germ are removed
leaving behind the starchy endosperm

Renal Failure When the kidneys fail to function normally

Resident Assessment Resident Assessment Instrument consists of three components and is utilized to
Instrument (RAI) assess each client’s functional capacity and needs

Rule of 3 Reading the label/ingredients before ordering a product, when unloading/putting

away product, before starting a recipe or serving a food. It is the triple check to
make sure you have an allergy-free food

S
Saturated Fat Fatty acid that is filled with hydrogen, making it solid or semisolid at room
temperature

Selective Menu An adaptation of a cycle menu, that allows clients to choose foods in advance of
meal service

Simple Carbohydrates Carbohydrates with a simple chemical structure, commonly called sugars

Single Use Menu A menu designed to be used once, usually for a special occasion

S.M.A.R.T. Objective A learning objective that is Specific, Meaningful, Affordable, Reasonable

and Timed

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 Glossary of Terms

S (Continued)
SOAP A structured way of collecting data—stands for subjective, objective, assessment
and plan:
Subjective: Data from the client’s point of view or as told by the client or family
members
Objective: Data that is acquired by inspection, examination, from the laboratory,
and radiologic tests
Assessment: Analysis based on the subjective and objective data
Plan: Recommended actions of the caregiver’s to further information, therapy,
education or counseling.

Soluble Fiber Fiber that forms a gel when combined with water (i.e., fruits, oats and dried beans)

Standards of Practice Documents that define what constitutes quality of practice

Starch A polysaccharide made up of many molecules of sugar and plant materials that are
digestible

Steatorrhea Fatty stools

Stroke Occurs when the blood vessels bringing oxygen to the brain become clogged or
burst, causing damage to the brain and nerve cells

Sundowning Effect When confusion or disorientation worsens at the end of the day. Common with
Alzheimer’s disease

Systolic Pressure The top number of the blood pressure reading—pressure when the heart is pumping

T
The Joint Commission The Joint Commission is a non-profit organization that accredits healthcare
(TJC) organizations in the United States

Tolerable Upper Intake The maximum level of a daily nutrient that is considered safe
Level (UL)

Trace Minerals Minerals needed in less than 100 mg a day

Trans Fatty Acids or A fatty acid where hydrogen atoms have been added and chemically rearranged to
Trans Fat make them move solids—found in hydrogenated oils, margarines, shortening and
many snack foods

Tray Cards or Meal Cards Cards used in tray assembly that indicate preferences and diet-related guidelines for
individual client meals

Triglycerides Common form of fats in foods. Comprised of three fatty acids and glycerol

Tube Feeding Enteral feeding given through a feeding tube

Tumor Growth of cancerous cells that form a mass

Type 1 Diabetes Mellitus When the body’s immune system destroys pancreatic beta cells and insulin cannot
be made

Type 2 Diabetes Mellitus Begins as insulin resistance where the cells do not use insulin properly. Gradually
the pancreas loses the ability to produce adequate insulin

10 Nutrition Fundamentals and Medical Nutrition Therapy

 Glossary of Terms

U
Unsaturated Fat Fatty acid that contains one or more double bonds

U.S. Pharmacopeial (USP) U.S. Pharmacopeial provides model guidelines for prescription drugs

Usual Body Weight The weight a person “usually” weighs

V
Verbal Communication Communicating thoughts, messages or information by speaking

W
Written Communication Communicating thoughts, messages or information by writing

Nutrition Fundamentals and Medical Nutrition Therapy 11