Health

- a state of optimal physical, mental, and social

well-being; relative freedom from disease or disability.

Illness

-a disease or period of sickness affecting the body or mind

Dietetics
- is the health profession responsible for applying nutrition science to promote human health
and treat disease.

Nutritional Therapy
-a specific nutrition service
and procedure that is used to treat an illness, injury, or
condition; it involves an in-depth nutrition assessment
of the patient, nutrition diagnosis, nutrition intervention
(which includes diet therapy, counseling, and the use
of specialized nutrition supplements), and nutrition
monitoring and evaluation.

Dietitian
-an expert on diet and nutrition.

Clinical Dietian
-provide medical nutrition therapy for patients in institutions such as hospitals and nursing care
facilities. They assess patients' nutritional needs, develop and implement nutrition programs and
evaluate and report the results.

Administrative Dietitian
-or management dietitians oversee and direct all aspects of clinical dietetics service, food
policy and/or large-scale meal service operations in hospitals, government agencies, company
cafeterias, prisons, and schools.

Nutrition Assessment
-is an in-depth evaluation of both objective and subjective data related to an individual's food
and nutrient intake, lifestyle, and medical history. Once the data on an individual is collected
and organized, the practitioner can assess and evaluate the nutritional status of that person

Diet Therapy
-is a broad term for the practical application of nutrition as a preventative or corrective
treatment of disease. This usually involves the modification of an existing dietary lifestyle to
promote optimum health.

Diet technician
-are wellness practitioners who develop nutritional plans to promote health, treat illnesses or
prevent disease. An associate's or bachelor's degree, clinical training and professional
certification may be useful for aspiring dietetic technicians.
Diet
-is the sum of food consumed by a person or other organism

2 phases of medical nutrition therapy

1. -Assessment of the nutritional status of the client, and
2. Treatment, which includes nutrition therapy, counseling and the use of specialized
nutrition supplements

What are the aims of modification diet

- Dietary modifications are changes made during food preparation, processing, and
consumption to increase the bioavailability of micronutrients—and reduce micronutrient
deficiencies—in food at the commercial or individual/household level (Beck and Heath 2013).

-to determine the effect of a low-fat dietary pattern that includes five or more daily servings of
fruits and vegetables and six or more daily servings of grains on reducing the incidence of
breast cancer, colorectal cancer , and coronary heart disease.

Normal Diet maybe modified according to these categories

-

Food quality
- is the quality characteristics of food that is acceptable to consumers. This includes external factors
as appearance, texture, and flavour; factors such as federal grade standards and internal.

2 Departments that work closely in feeding the patients

-

Responsibility of Dietary Departments

- Assess patients’ and clients’ health needs and diet
- Counsel patients on nutrition issues and healthy eating habits
- Develop meal plans, taking both cost and clients’ preferences into account
- Evaluate the effects of meal plans and change the plans as needed
- Promote better nutrition by speaking to groups about diet, nutrition, and the
relationship between good eating habits and preventing or managing specific diseases
- Keep up with the latest nutritional science research
- Write reports to document patient progress

Responsibility of Nursing Departments

- The nurse can promote good nutrition by:
- Help the patient understand the importance of the diet and encouraging dietary
compliance
- Serving meal trays to patients in a prompt and positive manner
 - Assisting some patients with the eating process
- Taking and recording patient weight
- Recording patient intake
- Observing clinical signs of poor nutrition and reporting them
- Serving as a communication link

Useful tools in the study of diet therapy

- Food Guides: The Food Pyramid and other Visual Aids
- dietary standards
- dietary guidelines
- Food Composition Tables
- Food Exchange Lists
- Use of Computers
- Nutrient Density
- Nutrition Labeling
- Plate Modeling

Nutritional Care Services

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Definitions of BMI (Body Mass Index)

- Is a person’s weight in kilograms (kg) divided by his or her height in meters squared.

Desirable Body Weight

-a weight that is believed to be maximally healthful for a person, based chiefly on height but
modified by factors such as gender, age, build, and degree of muscular development.

Total Energy Requirement

-is the average dietary energy intake that is predicted to maintain energy balance in healthy,
normal weight individuals of a defined age, gender, weight, height, and level of physical activity
consistent with good health.