DACBN key terms

A screening ratio calculated as weight in kilograms divided by height in meters squared. It classifies adults as underweight, normal, overweight, or obese, but does not measure body fat or muscle directly.

A tape measure reading around the abdomen at a defined landmark, used to estimate central fat. Higher values signal greater metabolic and cardiovascular risk, often independent of body mass index.

An estimate of a healthy weight for a given height, often from the Hamwi formula. Clinicians use it to calculate energy and protein needs, especially when actual weight reflects fluid overload or obesity.

A calculated weight used for obese patients, typically ideal body weight plus one quarter of the excess weight. It prevents overestimating needs when dosing nutrition or estimating energy expenditure.

Excess body fat that impairs health, commonly defined as a body mass index of 30 or higher in adults. It raises risk for diabetes, cardiovascular disease, sleep apnea, and several cancers.

A cluster of findings including central obesity, high blood pressure, high triglycerides, low HDL cholesterol, and elevated fasting glucose. Meeting enough criteria signals high risk for diabetes and cardiovascular events.

The energy the body uses at complete rest to maintain vital functions, measured under controlled conditions. It is the largest component of total energy expenditure and is influenced by body composition and thyroid status.

Energy burned while awake and resting, slightly above basal metabolism because it includes low-level activity and digestion. Indirect calorimetry can measure it, and predictive equations estimate it when measurement is unavailable.

A method that estimates energy use from measured oxygen consumption and carbon dioxide production. It is the reference standard for hospitalized patients whose needs are hard to predict from equations.

The ratio of carbon dioxide produced to oxygen consumed during metabolism. Values near 0.7 suggest fat oxidation, near 1.0 carbohydrate oxidation, and above 1.0 may indicate overfeeding with fat synthesis.

The total calories needed to maintain current body weight and support growth, activity, and healing. It combines resting expenditure with activity and stress factors, adjusted for weight goals.

A multiplier applied to measured or estimated energy needs to account for illness, injury, or surgery. Fever, burns, and sepsis raise needs, while modern practice avoids the very high factors once used.

An elevated rate of energy use after injury, infection, or burns, driven by inflammatory and stress hormones. It increases calorie and protein needs and can cause rapid weight loss.

Breakdown of body protein, especially muscle, to supply amino acids during stress or inadequate intake. It causes muscle wasting, weakness, and delayed wound healing.

A comparison of nitrogen taken in from protein against nitrogen lost in urine, stool, and skin. Positive balance supports growth and healing; negative balance indicates catabolism or inadequate protein.

The amount of protein needed daily to replace losses and maintain body protein. Needs rise with stress, burns, wounds, and dialysis, and fall in some liver or kidney conditions depending on stage.

The nine amino acids the body cannot make in sufficient amounts and must obtain from food. Their presence together supports protein synthesis; a missing one limits the process.

A protein source that supplies all essential amino acids in adequate amounts, such as meat, fish, eggs, dairy, and soy. Plant foods can be combined to reach a complete amino acid pattern.

A ranking of carbohydrate foods by how quickly they raise blood glucose compared with a reference food. Low-index foods produce slower rises and may help manage diabetes and appetite.

A measure combining a food's glycemic index with its carbohydrate quantity per serving. It better reflects the actual blood glucose impact of a realistic portion than index alone.

Indigestible plant carbohydrates, including soluble and insoluble types. Soluble fiber slows glucose absorption and lowers cholesterol; insoluble fiber adds bulk and supports bowel regularity.

Products of bacterial fermentation of fiber in the colon, mainly acetate, propionate, and butyrate. They nourish colon cells and influence glucose, lipid, and immune regulation.

The community of bacteria, fungi, and other microbes living in the digestive tract. It ferments fiber, synthesizes some vitamins, and interacts with immunity and metabolism.

Unsaturated fats with a trans configuration, formed by partial hydrogenation or naturally present in ruminant foods. Industrial trans fats raise LDL cholesterol and lower HDL, increasing cardiovascular risk.

Fatty acids with no double bonds, found mainly in animal fats and some tropical oils. High intake raises LDL cholesterol, so guidelines advise limiting it.

A blood panel reporting total cholesterol, LDL, HDL, and triglycerides. It guides cardiovascular risk assessment and monitoring of dietary or drug treatment.

Limiting salt intake, often to under 2,300 mg sodium daily, to lower blood pressure and reduce fluid retention. It is central in hypertension, heart failure, and kidney disease care.

A prescribed daily limit on all liquids, including soups and ice, used when the body cannot excrete fluid normally. It is common in advanced heart failure, kidney failure, and hyponatremia.

Persistently elevated blood pressure that damages vessels and organs. Nutrition therapy emphasizes sodium reduction, weight control, and a diet rich in fruits, vegetables, and potassium.

A dietary pattern rich in fruits, vegetables, whole grains, and low-fat dairy, with limited sodium and saturated fat. It lowers blood pressure and is used to prevent and manage hypertension.

Structured teaching that helps people with diabetes handle food, medication, monitoring, and activity. It improves glycemic control and is usually delivered by trained educators with nutrition input.

Individualized nutrition assessment and counseling delivered by a registered dietitian to treat a condition. It uses tailored plans and follow-up rather than general advice alone.

A meal-planning method that tracks grams of carbohydrate per meal to match insulin or control glucose. It requires education on portion sizes and food labels.

A standardized framework of assessment, diagnosis, intervention, monitoring, and evaluation used by dietitians. It gives structure to clinical decisions and documentation.

Systematic gathering of anthropometric, biochemical, clinical, dietary, and social data to judge nutritional status. Findings guide diagnosis and the choice of nutrition intervention.

A state of deficient, excessive, or imbalanced nutrient intake that harms body function and clinical outcomes. In hospitals it is often identified by unintended weight loss, low intake, and muscle loss.

A brief, early check that flags patients at risk of malnutrition so a full assessment can follow. Tools such as MUST or MST use weight, intake, and illness questions.

Delivery of liquid formula into the gastrointestinal tract through a tube, used when eating is unsafe or insufficient but the gut works. Routes include nasogastric, gastrostomy, and jejunostomy.

Intravenous provision of nutrients, including amino acids, dextrose, lipids, vitamins, and minerals, when the gut cannot be used. It requires careful monitoring for infection and metabolic complications.

A dangerous shift of electrolytes, especially phosphate, potassium, and magnesium, after nutrition is restarted in a malnourished person. It can cause arrhythmia, weakness, and heart failure, so feeding starts slowly with monitoring.