24-hour food recall
client recalls all the food and beverages consumed during a typical 24-hour period
Anemia
a condition in which the blood is deficient in red blood cells or hemoglobin
Anorexia nervosa
a disease characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in persons who continue to believe they are fat
Body mass index
(BMI) indicates whether weight is appropriate for height
Bottle mouth syndrome
describes the decay of the infant's teeth caused by constant contact with the sweet liquid in a bottle
Bulimia
an uncontrollable compulsion to eat large amounts of food and then expel it by self-induced vomiting or by taking laxatives
Caloric value
the amount of energy that nutrients or foods supply to the body
Calorie (c, cal, kcal)
a unit of heat energy equivalent to the amount of heat required to raise the temperature of 1 kg of water 1 C
Cholesterol
a lipid that does not contain fatty acid but possesses many of the chemical and physical properties of other lipids
Complete proteins
a protein that contains all of the essential amino acids as well as many nonessential ones
Demand feeding
child is fed when hungry
Diet history
a comprehensive assessment of a client's food intake that involves an extensive interview by a nutritionist or dietitian
Disaccharides
sugars that are composed of double molecules
Dysphagia
difficulty or inability to swallow
Enteral
through the gastrointestinal system
Enzymes
biologic catalysts that speed up chemical reactions
Essential amino acids
amino acids that cannot be manufactured in the body and must be supplied as part of the protein ingested in the diet
Fad
a widespread but short-lived interest, or a practice followed with considerable zeal
Fats
lipids that are solid at room temperature
Fat-soluble vitamins
A, D, E, and K vitamins that the body can store
Fatty acids
the basic structural units of most lipids made up of carbon chains and hydrogen
Food diary
a detailed record of measured amounts (portion sizes) of all food and fluids a client consumes during a specified period, usually 3 to 7 days
Food frequency record
a checklist that indicates how often general food groups or specific foods are eaten
Gastrostomy
an opening through the abdominal wall into the stomach
Glycerides
the most common form of lipids consisting of a glycerol molecule with up to three fatty acids
Glycogen
the chief carbohydrate stored in the body, particularly in the liver and muscles
Glycogenesis
the process of glycogen formation
Ideal body weight (IBW)
the optimal weight recommended for optimal health
Incomplete proteins
protein that lacks one or more essential amino acids; usually derived from vegetables
Iron deficiency anemia
a form of anemia caused by inadequate supply of iron for synthesis of hemoglobin
Jejunostomy
an opening through the abdominal wall into the jejunum
Kilocalorie (Kcal)
see Calorie
Kilojoule (kJ)
a metric measurement referring to the amount of energy required when a force of one newton (N) moves one kilogram of weight one meter distance
Large calorie (Calorie, kilocalorie [Kcal])
see Calorie
Lipids
organic substances that are greasy and insoluble in water but soluble in alcohol or ether
Lipoproteins
soluble compounds made up of various lipids
Macrominerals
any of the minerals that people require daily in amounts over 100 mg
Malnutrition
a disorder of nutrition; insufficient nourishment of the body cells
Microminerals
a vitamin or mineral
Mid-arm circumference (MAC)
a measure of fat, muscle, and skeleton
Mid-arm muscle circumference (MAMC)
calculated by using reference tables or by using a formula that incorporates the triceps skinfold and the MAC
Minerals
a substance found in organic compounds, as inorganic compounds and as free ions
Monosaccharides
sugars that are composed of single molecules
Monounsaturated fatty acids
a fatty acid with one double bond
Nasoenteric tube
a tube inserted through one of the nostrils, down the nasopharynx, and into the alimentary tract
Nitrogen balance
a measure of the degree of protein anabolism and catabolism; net result of intake and loss of nitrogen
Nonessential amino acids
an amino acid that the body can manufacture
Nutrients
organic or inorganic substances found in food
Nutrition
the sum of all the interactions between an organism and the food it consumes
Nutritive value
the nutrient content of a specified amount of food
Obese
(obesity) weight greater than 20% of the ideal for height and frame
Oils
lipids that are liquid at room temperature
Overnutrition
a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue
Overweight
BMI 26-30 kg/m2
Partially complete protein
protein that contains less than the required amount of one or more essential amino acids; cannot alone support continued growth
Percutaneous endoscopic gastrostomy (PEG)
feeding catheter inserted into the stomach through the skin and subcutaneous tissues of the abdomen
Percutaneous endoscopic jejunostomy (PEJ)
feeding catheter inserted into the jejunum through the skin and subcutaneous tissues of the abdomen
Polysaccharides
a branched chain of dozens, sometimes hundreds, of glucose molecules; starches
Polyunsaturated fatty acids
fatty acid with more than one double bond (or many carbons not bonded to a hydrogen atom)
Protein-calorie malnutrition
problem of clients with long-term deficiencies in caloric intake; characteristics include depressed visceral proteins (e.g., albumin), weight loss, and visible muscle and fat wasting
Pureed diet
a modification of the soft diet; liquid may be added to the food, which is then blended to a semisolid consistency
Regurgitation
the spitting up or backward flow of undigested food
Resting energy expenditure (REE)
the amount of energy required to maintain basic body functions
Saturated fatty acids
those in which all carbon atoms are filled to capacity (i.e., saturated) with hydrogen
Skinfold measurement
an indicator of the amount of body fat, the main form of stored energy
Small calorie (c, cal)
the amount of heat required to raise the temperature of 1 g of water 1 C
Triglycerides
substances that have three fatty acids; they account for over 90% of the lipids in food and in the body
Undernutrition
an intake of nutrients insufficient to meet daily energy requirements because of inadequate food intake or improper digestion and absorption of food
Unsaturated fatty acid
a fatty acid that could accommodate more hydrogen atoms than it currently does
Urea
a substance found in urine, blood, and lymph; the main nitrogenous substance in blood
Vitamin
an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes
Water-soluble vitamins
a water-soluble vitamin that the body cannot store, so people must get a daily supply in the diet; include C and B-complex