Glossary

Author: Glossary

  • Foot-candle

    An amount of light equivalent to 1 lumen per square foot.  

  • Foot board

    A flat piece of material placed at the foot end of a patient’s bed. It is angled slightly away from the patient and extends up above the mattress. When used properly it helps to prevent footdrop. The patient should be positioned in bed so that when the legs are fully extended the soles of the…

  • March foot

    An insidious fracture of one of the metatarsal bones of the foot.  

  • Arches of foot

    The four vaulted structures in the foot: the internal (medial) longitudinal, the outer (lateral) longitudinal, and two transverse.  

  • Food requirement

    The need for various amounts and types of food according to a person’s use of energy. It is calculated that an average healthy man (154 lb or 70 kg) performing light to moderate muscular work requires 2700 kcal/day, while an average healthy woman (128 lb or 58 kg) requires 2000 kcal/day. These needs are met…

  • Food guide pyramid for young children

    A modification of the original Food Guide Pyramid intended to provide guidance to adults about nutritional choices for children aged 2 to 6. The pyramid illustrates the importance of eating balanced meals with a variety of food choices including daily consumption of grains and  vegetables; moderate intake of fruits, dairy products, and meats; and limited…

  • Food guide pyramid for the elderly

    A modification of the original Food Guide Pyramid, for those over age 70. At its base is eight servings of water, and at its peak is the recommendation for supplements of calcium, vitamin D, and vitamin B12.  

  • Food frequency questionnaire

    A tool used in clinical and research nutrition designed to identify the types and quantities of nutrients ingested by a subject.  

  • Food exchange

    A grouping of commonly used foods according to similarities in composition so that such foods may be used interchangeably in diet planning.  

  • Food adulterant

    A substance that makes food impure or inferior, such as toxins, organisms, pesticide residues, radioactive fallout, any poisonous or deleterious substance, or any substance added to increase bulk or weight.