Registered Dietetic Technician (China) - independent subject foundations key terms

Carbohydrate that is available for digestion and absorption in the specified calculation, distinct from an assumption that every gram of dietary fiber has the same metabolic effect.

A portion-sensitive calculation combining the specified glycemic index and available carbohydrate amount, rather than a complete assessment of overall dietary quality.

An amino acid that must be supplied adequately through the diet because endogenous synthesis does not meet human requirements in the relevant context.

Combining protein sources with different limiting amino acid patterns within a varied adequate diet, without requiring one rigid pairing in every meal.

The proportion of purchased food remaining as the edible material defined by the recipe, which must be distinguished from cooking yield and plate consumption.

An assessment tool designed to describe frequency and patterns over a stated period, generally more useful for habitual intake than exact single-day nutrient measurement.

A retrospective description of food and beverage intake whose usefulness depends on memory, portion estimation, interviewing and the actual period being assessed.

A structured process for identifying people who may need fuller assessment, without treating the screening result as a complete diagnosis or treatment plan.

Nutrition delivered through the gastrointestinal tract using a route and product selected according to assessed needs, function, safety and the responsible clinical process.

Intravenous provision of nutrients when clinically indicated, requiring appropriate access, formulation, monitoring and coordination rather than ordinary food-service substitution.

The possibility of important electrolyte, metabolic and fluid shifts when nutrition is reintroduced after inadequate intake, requiring assessed and monitored clinical care.

Integration of relevant intake, body changes, function, disease and other evidence rather than reliance on one serum protein concentration or visual impression.

Unintended transfer of an allergenic material to another food, requiring control of ingredients, equipment, storage, preparation and actual recipe changes.

Transfer of a biological, chemical or physical hazard between materials, people, equipment or foods through a pathway that should be identified and controlled.

Checking whether the food-safety system functions as intended, distinct from routine monitoring of a specified control during current operations.

The proportion of people with the defined reference condition who have a positive test, distinct from the probability of disease after a positive result.

The proportion of people without the defined reference condition who have a negative test, with one minus specificity giving the false-positive rate.

An event probability or proportion within a stated population and time period, requiring a clear denominator rather than only a comparison between groups.

A ratio of risks in defined groups, which should be interpreted alongside absolute risks, study design, uncertainty and the relevant period.

A defined feasible action with an agreed way to assess progress, rather than an unspecific intention or a guaranteed clinical outcome.