Registered Dietitian (China) flashcards

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

Atwater factors

Energy conversion values: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g. Used to calculate energy content of foods and diets.

Glycemic index

Ratio of the blood glucose response to 50 g available carbohydrate of a test food compared with the same amount from a reference food, expressed as a percentage.

PDCAAS

Protein digestibility-corrected amino acid score; the lowest essential amino acid ratio multiplied by true fecal digestibility, used to rate protein quality.

Micelle formation

Bile salts emulsify dietary fats into micelles, enabling absorption of fat-soluble vitamins and fatty acids across the intestinal brush border.

Maillard reaction

Non-enzymatic browning between reducing sugars and amino groups during heating, which reduces available lysine and can form acrylamide in starchy foods.

Danger zone

Temperature range of 5-60 degrees Celsius in which bacteria multiply rapidly; perishable food should not remain in this range for extended periods.

Aflatoxin

Heat-stable toxin produced by Aspergillus flavus in moldy peanuts and corn; a recognized hepatocarcinogen controlled by proper storage and sorting.

HACCP

Hazard Analysis Critical Control Point system with seven principles: hazard analysis, critical control points, limits, monitoring, corrective actions, verification and record keeping.

BMI classification

Weight in kilograms divided by height in meters squared. Chinese adult cutoffs: underweight below 18.5, normal 18.5-23.9, overweight 24.0-27.9, obese 28.0 or above.

EAR and RNI

Estimated Average Requirement meets the needs of half the population; Recommended Nutrient Intake is set about two standard deviations above it, covering nearly all healthy people.

24-hour recall

Dietary assessment method asking a person to report all foods and beverages consumed in the previous 24 hours; quick but dependent on memory.

Subjective Global Assessment

Clinical tool classifying nutritional status from weight change, dietary intake, gastrointestinal symptoms, functional capacity and physical examination findings.

Carbohydrate counting

Diabetes meal-planning method that tracks grams of carbohydrate per meal to match insulin dose or maintain consistent intake and blood glucose control.

DASH diet

Dietary pattern rich in fruits, vegetables, low-fat dairy and whole grains, low in sodium and saturated fat, shown to lower blood pressure.

Enteral nutrition timing

In critically ill patients who are hemodynamically stable, enteral feeding is started within 24-48 hours to support gut function and reduce complications.

Dysphagia diet

Texture-modified foods and thickened fluids prescribed after swallowing assessment to reduce aspiration risk in people with swallowing disorders.

Nutrition surveillance

Ongoing collection and analysis of anthropometric, biochemical, dietary and mortality data to monitor population nutritional status and guide policy.

First 1,000 days

Period from conception to age two, a critical window when nutrition strongly influences growth, cognitive development and later chronic disease risk.

Exclusive breastfeeding

Feeding only breast milk, without water or other foods, for the first six months, followed by complementary foods and continued breastfeeding.

Double burden of malnutrition

Coexistence of undernutrition and overweight or obesity within the same population, household or individual, requiring integrated public health responses.

Gestational weight gain

Recommended weight gain during pregnancy based on pre-pregnancy body mass index, balancing maternal and fetal needs against risks of inadequate or excessive gain.

Complementary feeding

Introduction of safe, adequate solid and semi-solid foods from six months while breastfeeding continues, meeting the infant's growing nutrient needs.

Sarcopenia

Age-related loss of skeletal muscle mass and strength; prevented or slowed by adequate protein intake and resistance exercise in older adults.

Lactation energy needs

Breastfeeding increases energy and fluid requirements; part of the energy cost of milk production is met by fat stores gained during pregnancy.

Cook-chill system

Food service system in which food is cooked, rapidly chilled, stored and later reheated for service; requires strict temperature and time control.

Standardized recipe

Written formula listing ingredients, quantities, procedures and yield, ensuring consistent quality, nutrient content and cost control in food service.

FIFO rotation

First-in, first-out inventory practice that uses older stock first to reduce spoilage, waste and food-safety risk in food service operations.

Portion control

Standardizing serving sizes using scoops, scales or pre-portioned items to control food cost and ensure consistent nutrient content per meal.

Informed consent

Voluntary agreement to a nutrition intervention or research study after receiving understandable information about purpose, risks, benefits and alternatives.

Scope of practice

Range of professional activities a dietitian is trained and authorized to perform; services outside this range require referral to another professional.

Evidence hierarchy

Ranking of research evidence from systematic reviews and randomized trials at the top to observational studies, case reports and expert opinion lower down.

Motivational interviewing

Client-centered counseling style using open questions, reflective listening and affirmation to explore ambivalence and strengthen intrinsic motivation for behavior change.