| phytochemical | A chemical found in plants.
Some phytochemicals may contribute to a
reduced risk of cancer or cardiovascular
disease in people who consume them
regularly.
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| nutrient density | The ratio derived by dividing
a food’s contribution to nutrient needs by
its contribution to calorie needs. When its
contribution to nutrient needs exceeds its
calorie contribution, the food is considered to
have a favorable nutrient density.
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| energy density | A comparison of the
calorie (kcal) content of a food with the
weight of the food. An energy-dense food is
high in calories but weighs very little (e.g.,
many fried foods), whereas a food low in
energy density has few calories but weighs a
lot, such as an orange.
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| nutritional state | The nutritional health of a
person as determined by anthropometric
measurements (height, weight, circumferences,
and so on), biochemical measurements
of nutrients or their by-products in blood and
urine, a clinical (physical) examination, a dietary
analysis, and economic evaluation; also
called nutritional status.
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| malnutrition | Failing health that results from
long-standing dietary practices that do not
coincide with nutritional needs.
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| overnutrition | A state in which nutritional
intake greatly exceeds the body’s needs.
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| undernutrition | Failing health that results
from a long-standing dietary intake that is not
enough to meet nutritional needs.
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| subclinical | Stage of a disease or disorder
that is present but not severe enough to
produce symptoms that can be detected or
diagnosed.
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| symptom | A change in health status noted
by the person with the problem, such as
stomach pain.
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| anthropometric assessment | Pertaining to
the measurement of body weight and the
lengths, circumferences, and thicknesses of
parts of the body.
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| biochemical assessment | An assessment
focusing on biochemical functions (e.g.,
concentrations of nutrient by-products or
enzyme activities in the blood or urine)
related to a nutrient’s function.
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| clinical assessment | An assessment that
focuses on one’s general appearance of skin,
eyes, and tongue; evidence of rapid hair loss;
sense of touch; and ability to cough and walk.
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| dietary assessment | An assessment that
focuses on the typical food choices of the
person, relying mostly on the recounting of
one’s usual intake or a record of one’s
previous days’ intake.
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| economic assessment | An assessment that
focuses on the ability of the person to
purchase, transport, and cook food. The
person’s weekly budget for food purchases
is also a key factor to consider.
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| heart attack | Rapid fall in heart function
caused by reduced blood flow through the
heart’s blood vessels. Often part of the heart
dies in the process. Technically called a
myocardial infarction.
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| Dietary Guidelines for Americans | General goals for nutrient intakes and diet
composition set by the USDA and the U.S.
Department of Health and Human Services.
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