EUC-NUTRI 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 used in nutrition labeling: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g, and fiber 2 kcal/g in EU labeling.

Conditionally essential nutrient

A nutrient normally synthesized in adequate amounts that becomes essential under stress, disease, or rapid growth, such as glutamine, arginine, cysteine, taurine, or choline.

Tolerable upper intake level

The highest average daily nutrient intake likely to pose no adverse health risk to almost all individuals in a population group; abbreviated UL.

Bioavailability

The proportion of a nutrient consumed that is absorbed and available for physiological use; affected by food matrix, inhibitors, enhancers, and host factors.

Respiratory quotient

Ratio of carbon dioxide produced to oxygen consumed (VCO2/VO2); approximately 0.70 for fat, 0.85 mixed diet, 1.00 carbohydrate, above 1.0 lipogenesis.

Mifflin–St Jeor equation

Predictive equation for resting energy expenditure using weight in kg, height in cm, and age, with a +5 constant for men and −161 for women.

Glycemic load

Calculated as glycemic index multiplied by available carbohydrate in grams, divided by 100; reflects both quality and quantity of carbohydrate.

Ketogenesis

Hepatic production of ketone bodies from acetyl-CoA when carbohydrate availability is low and fatty acid oxidation exceeds tricarboxylic acid cycle capacity.

Vitamin D sufficiency

Serum 25-hydroxyvitamin D of at least 50 nmol/L (20 ng/mL); values 30-50 nmol/L are insufficient and below 30 nmol/L deficient.

Methylmalonic acid

Metabolite that rises in vitamin B12 deficiency before serum B12 falls; useful with homocysteine to confirm functional B12 status.

Dietary folate equivalents

Unit accounting for differing bioavailability: 1 µg food folate equals 0.6 µg folic acid from supplements or fortified food taken with meals.

Urinary iodine concentration

Population biomarker of iodine intake; median values below 100 µg/L in school-age children indicate insufficient iodine intake.

Body mass index

Weight in kilograms divided by height in meters squared; WHO classes are underweight below 18.5, normal 18.5-24.9, overweight 25-29.9, obese 30 or higher.

Mid-upper arm circumference

Practical anthropometric screen for acute malnutrition; in children aged 6-59 months a value below 11.5 cm indicates severe acute malnutrition.

MUST screening tool

Malnutrition Universal Screening Tool combining BMI, unintentional weight loss, and acute disease effect; a total score of 2 or more indicates high risk.

Bioelectrical impedance analysis

Method estimating body composition from resistance and reactance to a small current; accuracy depends on hydration and is limited by edema or obesity.

Free sugars

Added sugars plus sugars naturally present in honey, syrups, and fruit juices; WHO recommends keeping intake below 10% of total energy.

DASH dietary pattern

Dietary Approaches to Stop Hypertension: a pattern rich in fruits, vegetables, low-fat dairy, and whole grains that lowers blood pressure, especially with reduced sodium.

Food-based dietary guidelines

National guidance translating nutrient recommendations into practical food patterns and portions, often depicted as a plate, pyramid, or wheel.

Front-of-pack labeling

Interpretive summary on food packaging, such as Nutri-Score, traffic lights, or warning labels, that condenses nutrient profile information for consumers.

Complementary feeding

Introduction of solid and liquid foods alongside breast milk from about 6 months, emphasizing iron-rich foods and continued breastfeeding to 2 years or beyond.

Sarcopenia

Age-related loss of skeletal muscle mass and strength; nutrition strategies include adequate protein of 1.0-1.2 g/kg/day and resistance exercise.

Pregnancy energy increment

Additional energy needed in pregnancy: about 340 kcal/day in the second trimester and 450 kcal/day in the third trimester above pre-pregnancy requirements.

Medical nutrition therapy

Individualized nutrition assessment and counseling delivered by a qualified dietitian, targeting specific clinical conditions and measurable outcomes such as HbA1c or blood pressure.

Dyslipidemia diet targets

Saturated fat below 7% of energy, 2 g/day plant stanols or sterols, and 5-10 g/day soluble fiber to lower LDL cholesterol.

Cancer cachexia

Multifactorial syndrome of involuntary weight and muscle loss driven by inflammation and metabolic change; management uses energy-dense, high-protein nutrition and symptom control.

HACCP

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

Danger zone temperatures

Range of 5-60 degrees Celsius in which foodborne bacteria multiply rapidly; refrigeration at 4 degrees Celsius or below slows growth.

EU 14 allergens

List of substances requiring labeling, including gluten cereals, milk, eggs, fish, crustaceans, tree nuts, peanuts, soy, celery, mustard, sesame, lupin, molluscs, and sulphites.

Health claim substantiation

Requirement that food health claims be supported by generally accepted scientific evidence and authorized by the competent regulator before use on labels.

Motivational interviewing

Client-centered counseling style using open questions, affirmations, reflections, and summaries to strengthen intrinsic motivation and resolve ambivalence about behavior change.

Scope of practice

Boundaries defining which services a professional is trained and authorized to provide; clinical nutrition therapy requires referral to a registered dietitian.