Basic Nutrition Terminology

body mass index (BMI)

A measure of weight categories including underweight, normal weight, overweight, and obese taking height and weight into consideration.

calorie dense foods

Foods with a substantial amount of calories and few nutrients.

carbohydrates

Sugars and starches that provide an important energy source, providing 4 kcal/g of energy.

chemical digestion

Breakdown of food with stomach acids, bile, and pancreatic enzymes for nutrient release.

colostrum

A thick yellowish-white fluid rich in proteins and immunoglobulin A (IgA) and lower in carbohydrates and fat than mature breast milk secreted within the first 2-3 days after giving birth.

complete proteins

Proteins with enough amino acids in enough quantities to perform necessary functions such as growth and tissue maintenance. These must be ingested in the diet.

complex carbohydrates

Larger molecules of polysaccharides that break down more slowly and release sugar into the bloodstream more slowly than simple carbohydrates.

dietary reference intakes (DRIs)

Set requirements or limit amounts of a certain nutrient, including proteins, carbohydrates, fats, vitamins, minerals, and fiber.

dysphagia

Difficulty swallowing.

enteral nutrition

Liquid nutrition given through the gastrointestinal tract via a tube while bypassing chewing and swallowing.

essential nutrients

Nutrients that must be ingested from dietary intake. These cannot be synthesized by the body.

fat soluble vitamins

Vitamins that dissolve in fats and oils and are stored in fat tissue and can build up in the liver, resulting in toxicity. These include vitamins A, D, E, and K.

fats

Fatty acids and glycerol that are essential for tissue growth, insulation, energy source, energy storage, and hormone production. These provide 9 kcal/g of energy.

glycemic index

A measure of how quickly glucose levels increase in the bloodstream after carbohydrates are consumed.

incomplete proteins

Proteins that do not contain enough amino acids to sustain life. These can be combined with other types of proteins to add to amino acids consumed.

lactation

Breast milk production

macrominerals

Minerals needed in larger amounts and measured in milligrams, grams, and milliequivalents

macronutrients

Nutrients needed in larger amounts due to energy needs. Macronutrients include carbohydrates, proteins, and fats.

mastication

The chewing of food in the mouth.

mechanical digestion

Breaking food down into small chunks through chewing prior to swallowing.

nitrogen balance

The net loss or gain of nitrogen excreted compared to nitrogen taken into the body in the form of protein consumption; an indicator of protein status where a negative value equates to a protein deficit in the diet and a positive value equates to a protein excess in the diet.

nutrient dense foods

Foods with a high proportion of nutritional value relative to calories contained in the food.

parenteral nutrition

An intravenous solution containing glucose, amino acids, minerals, electrolytes, and vitamins, along with supplemental lipids.

partially complete proteins

Proteins that have enough amino acids to sustain life, but not enough for tissue growth and maintenance.

peristalsis

Coordinated muscle movements in the esophagus that move food or liquid through the esophagus and into the stomach or coordinated muscle movements in the intestines that move food/waste products through the intestines.

proteins

Peptides and amino acids that provide 4 kcal/g of energy. These are necessary for tissue repair and function, growth, energy, fluid balance, clotting, and the production of white blood cells

refined grains

grains that have been processed to remove parts of the grain kernel and supply little fiber.

saturated fats

Fats derived from animal products, such as butter, tallow, and lard for cooking, or from meat products such as steak. These are generally solid at room temperature and can raise cholesterol levels, contributing to heart disease.

simple carbohydrates

Small molecules of monosaccharides or disaccharides that break down quickly and raise blood glucose levels quickly.

trace minerals

Minerals needed in tiny amounts.

trans fats

Fats that have been altered through hydrogenation and as such are not in their natural state. Fat is changed to make it harder at room temperature and to make it have a longer shelf life and contributes to increased cholesterol and heart disease.

unsaturated fats

Fats derived from oils and plants, as well as sometimes from chicken and fish. Some containing omega-3 fatty acids help lower LDL cholesterol levels.

water soluble vitamins

Vitamins that are not stored in the body and include vitamin C and B-complex vitamins: B1 (thiamine), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), B12 (cyanocobalamin), and B9 (folic acid, biotin, and pantothenic acid). Toxicity is rare as excess is excreted in the urine.

whole grains

Grains with the entire grain kernel, higher in fiber.

clear liquid diet

broth, bouillon, coffee, tea, carbonated beverages, clear fruit juices, gelatin, and popsicles.

full liquid diet

clear liquids with the addition of smooth-textured dairy products, custards, refined cooked cereals, vegetable juice, and all fruit juices.

pureed diet

full liquids with the addition of scrambled eggs and pureed meats, vegetables, fruits, as well as mashed potatoes and gravy.

mechanical soft diet

a pureed diet with the addition of ground or finely diced meats, flaked fish, cottage cheese, cheese, rice, potatoes, pancakes, light bread, cooked vegetables, cooked or canned fruits, bananas, soups, and peanut butter.

soft/low residue diet

Low-fiber, easily digested foods, including pasta, casseroles, moist tender meats, canned cooked fruits and vegetables, and desserts without nuts or coconut

high fiber diet

Addition of fresh uncooked fruits, steamed vegetables, bran, cornmeal, and dried fruits.

modified fluid consistency diets

For patients with dysphagia, nectar consistency: is thicker than water but can be sipped through a straw, including nectar, vegetable juice, and cream soups; honey consistency: can be eaten with a spoon but does not hold its shape, including honey, tomato sauce, yogurt; spoon thickened: pudding consistency.