Clinical Dietitian flashcards

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

Atwater energy factors

Carbohydrate and protein provide 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g, and dietary fiber about 2 kcal/g. These factors convert grams of macronutrient into kilocalories.

Glycemic load formula

Glycemic load equals glycemic index multiplied by grams of available carbohydrate, divided by 100. It captures both carbohydrate quality and quantity in a serving.

Essential amino acids

Nine amino acids must come from diet: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. The body cannot synthesize them in adequate amounts.

Mifflin-St Jeor equation

Resting energy expenditure estimate: 10 times weight in kg plus 6.25 times height in cm minus 5 times age, plus 5 for men or minus 161 for women.

PES statement

A nutrition diagnosis statement linking Problem (diagnostic label), Etiology (related to a modifiable cause), and Signs/Symptoms (as evidenced by). The etiology must be changeable, not a symptom.

Significant weight loss thresholds

Unintentional loss exceeding 5 percent in one month, 7.5 percent in three months, or 10 percent in six months is clinically significant and warrants nutrition intervention.

Albumin versus prealbumin

Albumin has a half-life near 20 days; prealbumin (transthyretin) about 2 days. Both are negative acute-phase reactants, so inflammation lowers them independently of nutrition.

Adjusted body weight

Used in obesity when actual weight exceeds ideal body weight: adjusted weight equals ideal body weight plus 0.25 times the difference between actual and ideal weight.

Refeeding syndrome prevention

Start feeding at 10-20 kcal/kg in high-risk patients and replete thiamine, phosphate, potassium, and magnesium. Monitor electrolytes closely during the first week of refeeding.

Enteral access decision

Gastric feeding is preferred when the gastrointestinal tract works and aspiration risk is low. Post-pyloric access is chosen for gastroparesis, severe reflux, or high aspiration risk.

Carbohydrate exchange

One carbohydrate exchange equals 15 grams of carbohydrate. Counting exchanges or grams supports consistent carbohydrate intake and insulin dose matching.

Parenteral nutrition indication

Used when the gastrointestinal tract cannot be used, such as obstruction, short bowel, severe malabsorption, or high-output fistula. Central access is required for hyperosmolar solutions.

HACCP seven principles

Conduct hazard analysis, determine critical control points, set critical limits, monitor, establish corrective actions, verify, and keep records. This sequence forms the food safety management system.

Temperature danger zone

Bacteria multiply rapidly between 41 and 135 degrees Fahrenheit. Hold hot foods above 135 F and cold foods below 41 F, limiting time in the zone.

Food cost percentage

Divide food cost by food sales, then multiply by 100. Prime cost adds food cost and labor cost, the two largest controllable expenses in foodservice.

As-purchased versus edible portion

As-purchased quantity is the amount bought before trimming; edible portion is the amount served. As-purchased equals edible portion divided by yield percentage.

Motivational interviewing OARS

Core skills are open questions, affirmations, reflections, and summaries. The spirit emphasizes partnership, acceptance, compassion, and evoking the client's own reasons for change.

Transtheoretical model stages

Stages are precontemplation, contemplation, preparation, action, and maintenance. Interventions should match the current stage rather than assume readiness to act.

Teach-back method

Ask the client to explain the plan in their own words to confirm understanding. It detects misunderstandings better than asking whether they understood.

Sensitivity and specificity

Sensitivity is the proportion of true cases correctly identified; specificity is the proportion of non-cases correctly identified. Both are independent of disease prevalence.

Number needed to treat

The number of patients who must receive an intervention to prevent one additional bad outcome. It equals one divided by the absolute risk reduction.

PICO question format

A clinical question specifies Population, Intervention, Comparison, and Outcome. This structure guides literature searching and critical appraisal in evidence-based practice.

PDSA cycle

Plan-Do-Study-Act is a rapid-cycle quality improvement method. Small tests of change are implemented, measured, and refined before wider adoption.

Meals per labor hour

A foodservice productivity measure: total meals served divided by total productive labor hours. Higher values indicate greater labor efficiency, but quality and safety must be maintained.

Full-time equivalent

FTE equals total paid hours divided by the standard full-time hours per week, usually 40. It standardizes staffing across part-time and full-time employees.

Continuing professional education

Registered dietitians must earn 75 continuing professional education units every five-year recertification cycle, including ethics and required topic hours.

Operating versus capital budget

The operating budget covers recurring revenue and expenses within a year; the capital budget covers major long-term assets such as equipment or facility construction.

WIC program scope

The Special Supplemental Nutrition Program for Women, Infants, and Children provides specific supplemental foods, nutrition education, and referrals to health services for eligible participants.

Dietary reference intake types

The DRIs include Estimated Average Requirement, Recommended Dietary Allowance, Adequate Intake, Tolerable Upper Intake Level, and Acceptable Macronutrient Distribution Range.

Hunger Vital Sign

A two-item food insecurity screen asking about worry over food running out and food not lasting before money to buy more in the past year.

Acceptable macronutrient distribution

Carbohydrate should provide 45 to 65 percent of energy, fat 20 to 35 percent, and protein 10 to 35 percent for healthy adults.

Health belief model

Explains health behavior through perceived susceptibility, severity, benefits, and barriers, plus cues to action and self-efficacy. It guides community nutrition education design.