CMSN(C)® key terms

A formal statement naming a specific nutrition problem that a dietitian is responsible for treating, written in PES format with problem, etiology, and signs or symptoms.

A structured sentence linking a nutrition problem (P), its contributing cause (E), and the evidence that proves it (S), guiding the choice of intervention.

The systematic gathering and interpretation of food, medical, anthropometric, biochemical, and client-history data used to identify nutrition problems and set the stage for diagnosis.

The ongoing review of specific indicators chosen during intervention to determine whether goals are being met and whether the nutrition care plan needs revision.

The planned actions, such as diet modification, education, or feeding support, selected to resolve or improve an identified nutrition diagnosis.

Individualized nutrition treatment provided by a qualified practitioner, including assessment, counseling, and therapeutic diets, to manage a disease or condition.

Objective body-size data such as height, weight, body mass index, waist circumference, and skinfold thickness used to track growth and nutritional status.

A weight-to-height ratio (kilograms divided by meters squared) used to classify underweight, normal weight, overweight, and obesity in adults.

A dietary assessment method in which a client reports everything eaten and drunk during the previous day, valued for speed but limited by memory and day-to-day variation.

A checklist asking how often a person eats listed foods over a set period, useful for ranking usual intake patterns rather than measuring precise amounts.

A nutrient needed in large amounts to supply energy and building material: carbohydrate, protein, and fat, each contributing a known number of kilocalories per gram.

A vitamin or mineral required in small quantities for growth, metabolism, and regulation of body processes, without providing energy itself.

The proportion of a nutrient consumed that is absorbed and used by the body, influenced by food form, other meal components, and individual physiology.

The amount of a nutrient supplied per unit of energy in a food, used to judge how nutritious a food is relative to its calorie content.

The kilocalories contained in a given weight or volume of food, with high-density foods promoting greater intake and low-density foods supporting satiety per calorie.

The relationship between energy consumed from food and energy expended through metabolism and activity; a sustained surplus adds weight and a deficit reduces it.

The energy a resting body uses for essential functions such as breathing and circulation, making up the largest share of most people's daily expenditure.

A method that estimates energy expenditure by measuring oxygen consumed and carbon dioxide produced, often used to set calorie goals for critically ill patients.

Delivery of liquid formula directly into the gastrointestinal tract through a tube, used when oral intake is inadequate but the gut still works.

Provision of nutrients intravenously, bypassing the digestive tract, for patients who cannot absorb or tolerate enteral feeding.

A dangerous shift of electrolytes, especially phosphate, potassium, and magnesium, after nutrition is restarted in a malnourished person, requiring slow, monitored feeding.

The chance that food, fluid, or tube formula enters the airway, a concern with swallowing disorders or tube feeding that guides texture and positioning choices.

Difficulty swallowing that can lead to choking, aspiration, or inadequate intake, often managed with texture-modified diets and thickened liquids.

A planned eating pattern modified in energy, nutrients, texture, or consistency to treat a specific medical condition such as diabetes, kidney disease, or hypertension.

An eating plan that adjusts protein, sodium, potassium, phosphorus, and fluid to match kidney function and dialysis status while preventing nutrient imbalances.

A ranking of carbohydrate-containing foods by how quickly they raise blood glucose compared with a reference food, used to guide diabetes meal planning.

A diabetes self-management method in which a person tracks grams of carbohydrate eaten and matches insulin or portions to control blood glucose.

Excess body fat that impairs health, commonly classified in adults by body mass index thresholds and addressed through diet, activity, behavioral, and medical approaches.

A collaborative counseling style that draws out a client's own reasons for change through open questions, reflective listening, and affirmation rather than advice-giving.

A behavior-change model describing readiness as progressing through precontemplation, contemplation, preparation, action, and maintenance, with relapse possible at any point.

A person's belief in their ability to carry out a specific behavior successfully, a strong predictor of whether nutrition goals are attempted and sustained.

The capacity to obtain, understand, and act on health information, which shapes how nutrition education should be written, spoken, and paced for each client.

A structured, supportive conversation in which a practitioner helps a client set goals, build skills, and solve problems related to food and health.

A food-safety system that identifies where contamination could occur, sets control points, and monitors limits to prevent illness before it happens.

The range of roughly 40 to 140 degrees Fahrenheit in which bacteria multiply fastest, so perishable food must be kept out of it during storage and service.

Transfer of harmful microorganisms or allergens from one food, surface, or utensil to another, prevented by separation, cleaning, and proper storage order.

A written formula listing exact ingredient amounts, yields, portion sizes, and procedures so that a dish turns out the same every time and costs can be calculated.

Serving consistent, measured amounts of food according to a standard, which controls cost, supports nutrition goals, and reduces waste.

The boundaries of what a practitioner is trained, licensed, and legally permitted to do, which determine when to refer a client to another professional.

A profession's formal statement of core principles such as competence, integrity, and confidentiality that guide conduct and accountability in daily practice.