CMSN(C)® flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Atwater factors

Energy values used to calculate kcal from macronutrients: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g.

Nitrogen balance

The difference between nitrogen intake and nitrogen losses (urine, feces, skin). Positive balance indicates anabolism; negative indicates catabolism.

PDCAAS

Protein Digestibility-Corrected Amino Acid Score; a method to evaluate protein quality based on amino acid composition and digestibility. A score of 1.0 indicates a complete protein.

Essential fatty acids

Linoleic acid (omega-6) and alpha-linolenic acid (omega-3) must be obtained from diet because the body cannot synthesize them.

Glycemic load

Calculated as glycemic index multiplied by grams of carbohydrate divided by 100; reflects both quality and quantity of carbohydrate.

Mifflin-St Jeor equation

Estimates basal energy expenditure: men: 10W + 6.25H − 5A + 5; women: 10W + 6.25H − 5A − 161 (W in kg, H in cm, A in years).

Thermic effect of food

Energy expended for digestion, absorption, and metabolism of nutrients; approximately 10% of total energy expenditure.

Fat-soluble vitamins

Vitamins A, D, E, and K; stored in liver and adipose tissue, and excessive intake can lead to toxicity.

Nutrition Care Process

A systematic problem-solving method with four steps: Nutrition Assessment, Nutrition Diagnosis, Nutrition Intervention, and Nutrition Monitoring and Evaluation.

PES statement

A structured nutrition diagnosis statement consisting of Problem (diagnostic label), Etiology (cause), and Signs/Symptoms (evidence).

ABCD data

Anthropometric, Biochemical, Clinical, and Dietary data; core domains of nutrition assessment.

Nutrition screening

A brief process to identify individuals at nutritional risk who require a comprehensive nutrition assessment; not diagnostic.

Albumin

A plasma protein with a half-life of about 20 days; levels are affected by inflammation and are not a reliable sole indicator of nutritional status.

ADIME format

Documentation format: Assessment, Diagnosis, Intervention, Monitoring and Evaluation.

SMART goals

Goals that are Specific, Measurable, Achievable, Relevant, and Time-bound.

Indirect calorimetry

A method to measure resting energy expenditure by analyzing oxygen consumption and carbon dioxide production.

Enteral nutrition

Delivery of nutrients directly into the gastrointestinal tract via tube; preferred over parenteral nutrition when the gut is functional.

Gastric residual volume

Volume of stomach contents aspirated to assess tolerance to enteral feeding; thresholds for holding feeds vary (e.g., >250–500 mL).

Refeeding syndrome

A potentially fatal shift in fluids and electrolytes (especially phosphate, potassium, magnesium) after reintroducing nutrition in malnourished patients.

Parenteral nutrition

Intravenous delivery of nutrients, indicated when the gastrointestinal tract cannot be used or enteral nutrition is insufficient.

DASH diet

Dietary Approaches to Stop Hypertension; emphasizes fruits, vegetables, low-fat dairy, and reduced sodium to lower blood pressure.

CKD protein restriction

For non-dialyzed chronic kidney disease patients, protein intake of 0.6–0.8 g/kg/day; dialysis patients require 1.0–1.2 g/kg/day.

TLC diet

Therapeutic Lifestyle Changes diet: saturated fat <7% of calories, cholesterol <200 mg/day, and increased soluble fiber to lower LDL cholesterol.

Cirrhosis nutrition

Protein should not be restricted; 1.2–1.5 g/kg/day is recommended, with small frequent meals and a late-evening snack to prevent sarcopenia.

Transtheoretical Model

Stages of Change model: precontemplation, contemplation, preparation, action, maintenance, and termination.

Motivational interviewing

A client-centered, directive counseling method to enhance intrinsic motivation by exploring and resolving ambivalence.

OARS

Core motivational interviewing skills: Open-ended questions, Affirmations, Reflective listening, and Summaries.

HACCP

Hazard Analysis Critical Control Point; a systematic preventive approach to food safety with seven principles.

Temperature danger zone

The range 41°F–135°F (5°C–57°C) in which bacteria multiply rapidly; food should not be held in this zone for more than 2 hours.

Meals per labor hour

A productivity measure calculated as total meals served divided by total labor hours worked.

Code of Ethics

The Academy of Nutrition and Dietetics' professional principles including competence, integrity, confidentiality, and social responsibility.

Scope of practice

The boundaries of professional practice defined by education, training, licensure, and institutional policy.