III Glossary

24-hour dietary recall: Aims to provide detailed information about food and beverages consumed by a client in the past 24 hours. (Chapter 3.5)

Body mass index: A value derived from the mass and height of a person to provide guidance on body health. (Chapter 3.5)

Carbohydrate choices: Refers to a food choice with 15 grams of carbs. (Chapter 3.4)

Carbohydrate counting: Also called carb counting; where a client administers insulin based on their carbohydrate intake. (Chapter 3.4)

Carbohydrates: Sugars and starches that are an important energy source that provides 4 kcal/g of energy. (Chapter 3.2)

Certified lactation consultant: A health professional who specializes in breastfeeding and in offering human milk to infants. (Chapter 3.3)

Complete proteins: Foods that contain all nine essential amino acids the body needs to function properly; must be ingested through diet. (Chapter 3.2)

Complex carbohydrates: Larger molecules (called polysaccharides) that break down more slowly, which causes slower release into the bloodstream and a slower increase in blood sugar over a longer period of time. (Chapter 3.2)

Essential nutrients: Refer to nutrients that are necessary for bodily functions but must come from dietary intake because the body is unable to synthesize them. (Chapter 3.2)

Fats: Consist of fatty acids and glycerol and are essential for tissue growth, insulation, energy, energy storage, and hormone production. Fats provide 9 kcal/g of energy. (Chapter 3.2)

Fat-soluble vitamins: Absorbed with fats in the diet and include vitamins A, D, E, and K. They are stored in fat tissue and can build up in the liver. (Chapter 3.2)

Food insecurity: Refers to limited or uncertain access to nutritious foods because of social or economic factors. (Chapter 3.2)

Food record: Also called a food diary; allows the client to record their intake in real-time over a specific period of time. (Chapter 3.5)

Glycemic index: A measure of how quickly glucose levels increase in the bloodstream after carbohydrates are consumed. (Chapter 3.2)

Lactose intolerance: Occurs when the body lacks an enzyme called lactase that breaks down lactose, the type of sugar in milk. (Chapter 3.2)

Lacto-ovo-vegetarian diet: Vegetarian diet which includes dairy products and eggs. (Chapter 3.2)

Lacto-vegetarian diet: Vegetarian diet which includes dairy products. (Chapter 3.2)

Incomplete proteins: Foods that lack one or more of the nine essential amino acids the body needs but can’t produce on its own. (Chapter 3.2)

Macrominerals: Minerals that are needed in larger amounts and typically measured in milligrams, grams, or milliequivalents. (Chapter 3.2)

Macronutrients: The nutrients that humans consume in the largest quantities and are the primary sources of energy from food. (Chapter 3.2)

Minerals: Inorganic materials essential for hormone and enzyme production, as well as for bone, muscle, neurological, and cardiac function. (Chapter 3.2)

Mini nutritional assessment: A nutritional assessment for clients over the age of 65. (Chapter 3.5)

Neural tube defects (NTDs): Severe birth defects of the brain and spine that occur when the neural tube, an embryonic structure that develops into the spinal cord and brain, doesn’t close completely during pregnancy. (Chapter 3.3)

Nitrogen balance: Reflects the equilibrium between protein intake and losses. (Chapter 3.2)

Partially complete proteins: Have enough amino acids to sustain life, but not enough for tissue growth and maintenance. (Chapter 3.2)

Proteins: Peptides and amino acids that provide 4 kcal/g of energy. (Chapter 3.2)

Saturated fats: Fats that come from animal products, such as butter and red meat (e.g., steak). (Chapter 3.2)

Simple carbohydrates: Small molecules (called monosaccharides or disaccharides) and break down quickly. (Chapter 3.2)

Trace minerals: Minerals needed in tiny amounts. Trace minerals include zinc, iron, chromium, copper, fluorine, iodine, manganese, molybdenum, and selenium. (Chapter 3.2)

Trans fats: Fats that have been altered through a hydrogenation process, so they are not in their natural state. (Chapter 3.2)

Unsaturated fats: Fats that come from oils and plants, although chicken and fish also contain some unsaturated fats. (Chapter 3.2)

Vegan diet: The most restrictive vegetarian diet and does not include dairy, eggs, or other animal products. (Chapter 3.2)

Vegetarian diets: Include beans, grains, and fruits and vegetables but do not contain red meat, poultry, seafood, or other animal flesh. (Chapter 3.2)

Water-soluble vitamins: Vitamins which 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). (Chapter 3.2)