Author: Glossary

The proportion of a foodstuff absorbed from the digestive tract into the bloodstream, normally 90-95%. It is measured as the difference between intake and faecal output, with allowance being made for that part of the faeces that is not derived from undigested food residues (shed cells of the intestinal tract, bacteria, residues of digestive juices).…

One who applies the principles of nutrition to the feeding of individuals and groups; plans menus and special diets; supervises the preparation and serving of meals; instructs in the principles of nutrition as applied to selection of foods. Someone who specialises in the study of diet, especially someone in a hospital who supervises dietaries as…

The increase in heat production by the body after eating, due to both the metabolic energy cost of digestion and the energy cost of forming tissue reserves of fat, glycogen and protein. It is approximately 10% of the energy intake but varies with composition of the diet. A rise in heat production associated with the…

Foods prepared to meet the particular nutritional needs of people whose assimilation and metabolism of foods are modified, or for whom a particular effect is obtained by a controlled intake of foods or individual nutrients. Foods that are modified and intended to prevent or cure certain physiological conditions. Foods designed to be specially helpful in…

A set of standards of the amounts of each nutrient needed to maintain good health. People differ in the daily amounts of nutrients they need; for most nutrients the measured average requirement plus 20% (statistically 2 standard deviations) takes care of the needs of nearly everyone and in the UK this is termed reference nutrient…

US term for dietary reference values. In addition to average requirement and RDA, include tolerable upper levels (UL) of intake from supplements. Dietary Reference Intakes (DRIs) are established by the Food and Nutrition Board of the National Academy of Sciences. There are four components to the DRIs, which include Recommended Dietary Allowances (RDAs), Estimated Average…

Method for calculating folic acid intake taking into account the lower availability of mixed folates in food compared with synthetic tetrahydrofolate used in food enrichment and supplements. 1 μg DFE = 1 μg food folate or 0.6 μg synthetic folate; total DFE = μg food folate + 1.7 X μg synthetic folate.  

A metabolic disorder characterized by extreme thirst, excessive consumption of liquids and excessive urination, due to failure of secretion of the antidiuretic hormone. The constant excretion of large quantities of pale urine of low specific gravity not containing sugar, diabetes mellitus. A rare disorder of the pituitary gland causing an inadequate amount of the hormone…

A mixture of soluble compounds formed by the partial breakdown of starch by heat, acid or amylases. Products of lower molecular weight derived from starches by the action of enzymes (amylases), acids and moist or dry heat. Dextrins are used as thickening agents in formulated foods. A carbohydrate formed as an intermediate product in the…