CDR DTR key terms

The energy the body uses at rest to keep vital functions going, measured while awake, fasting, and comfortable; it is usually the largest part of daily energy needs.

The share of a nutrient eaten that is absorbed and can be used by the body; it depends on food form, other foods eaten, and the person's health.

The nine amino acids the body cannot make in sufficient amounts and must get from food; missing any one limits protein building.

Two or more plant foods whose amino acid patterns make up for each other's shortages when eaten together, providing a complete protein similar to animal sources.

A ranking of carbohydrate foods by how much they raise blood glucose two hours after a set portion is eaten, compared with a standard food.

A set of nutrient reference values, including EAR, RDA, AI, UL, and AMDR, used to plan and assess diets of healthy people in specific age and sex groups.

The highest average daily nutrient intake that is unlikely to cause harmful effects in almost all people in a defined group; intakes above it carry risk.

A browning reaction between sugars and amino groups that occurs when foods are heated, creating brown color and savory flavors while reducing some available lysine.

A four-step problem-solving framework for dietetics work: nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation.

A charting format that organizes notes as Assessment, Diagnosis, Intervention, and Monitoring/Evaluation, matching the steps of the Nutrition Care Process.

A clear statement of a nutrition problem that dietetics practitioners can treat, identified from assessment data and written in a standard problem-etiology-signs format.

The three-part wording of a nutrition diagnosis: Problem, Etiology, and Signs/Symptoms, joined by 'related to' and 'as evidenced by' to show cause and proof.

Body measurements such as height, weight, waist circumference, and skinfolds that are compared with standards to judge growth, body composition, and nutritional status.

A screening number found by dividing weight in kilograms by height in meters squared; it estimates weight status but not body fat directly.

A dietary assessment in which the client lists everything eaten and drunk in the past 24 hours; it is quick but may not reflect usual intake.

Difficulty swallowing that can lead to choking or aspiration; managed with texture-modified foods and thickened liquids chosen after a swallowing evaluation.

Feeding liquid formula through a tube into the stomach or intestine when a person cannot eat enough by mouth but the digestive tract still works.

Delivering nutrients directly into a vein, bypassing the digestive tract, for people who cannot absorb or safely use tube or oral feedings.

A medical order meaning 'nothing by mouth'; no food, fluids, or oral medications are given, often before surgery or when swallowing is unsafe.

A meal-planning method that adds up grams of carbohydrate eaten at meals and snacks so insulin or other treatment can be matched to intake.

A blood test showing the percentage of hemoglobin coated with glucose, which reflects average blood glucose over the past two to three months.

A preventive food safety system that identifies biological, chemical, and physical hazards and sets controls at points critical to keeping food safe.

A step in food production where a control measure must be applied to prevent, remove, or lower a safety hazard to an acceptable level.

The temperature range of roughly 41 to 135 degrees Fahrenheit (5 to 57 degrees Celsius) where bacteria multiply fastest; perishable foods should spend little time there.

Foods that need time or temperature control to stop pathogen growth, such as meat, poultry, dairy, cooked rice, and cut melons.

The movement of harmful germs from one food, surface, or utensil to another, often through hands, cutting boards, or dripping juices.

A recipe that states exact ingredients, preparation steps, yield, portion size, and equipment so the same product and cost result every time.

The usable amount of food left after trimming, cooking, or other losses; it is used to adjust how much raw food must be purchased.

An inventory rule meaning first in, first out: older stock is used before newer stock to cut spoilage, waste, and expired products.

A staffing measure where one full-time equivalent equals one full-time worker's hours, usually 40 per week; part-time hours are added and divided by that total.

Labor expense divided by revenue and multiplied by 100; it shows how much of each sales dollar goes to wages and related costs.

The difference between a budgeted amount and the actual amount; it is favorable when costs are below budget or revenue is above budget.

Output divided by input, such as meals served per paid labor hour; it measures how efficiently staff and resources produce results.

A planned, periodic review of an employee's work against job standards, used to give feedback, set goals, and support pay or promotion decisions.

Assigning a task and the authority to do it to a trained employee while the delegator keeps accountability for the result.

Cost of food used divided by average inventory value; it shows how many times stock is replaced in a period and helps spot overstocking.