Dietary Guidelines/ Tataiso Ya Dijo

Items

• 24-hour recall

  Dietary assessment method in which the clinician interviews the patient to obtain a list and amounts of all foods/beverages consumed in the previous 24 hours.
• Adequacy

  Providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health.
• Assess

  Evaluate or estimate the nature, ability, or quality of.
• Balanced diet

  A diet which provides foods in proportion to one another and in proportion to the body's needs.
• Breakfast

  The first meal of the day, usually eaten in the morning.
• Consumer

  A person who purchases goods and services for personal use.
• Cooking properties of food

  Characteristics of food behaviour, energy interaction, sensory interaction, and health efficacy.
• Dietary analysis

  A nutritional assessment that allows analysis of food patterns, quantity, and nutritional quality.
• Dietary assessment

  Evaluation of food and nutrient intake and dietary pattern over time.
• Dietary history

  Review of usual food intake patterns and food selection variables.
• Dietary intake

  Daily eating patterns including foods, drinks and calories consumed.
• Dietary reference intakes (DRIs)

  Standard reference values used to plan and assess nutrient intake.
• Dietary supplements

  Products intended to add to or supplement the diet.
• Energy

  Chemical energy in food converted by the body into mechanical, electrical or heat energy.
• Enriched

  Addition of specific nutrients to compensate for losses during processing.
• Food additives

  Substances added to enhance flavour, appearance or preservation.
• Food based dietary guidelines

  Guidelines for healthy eating and nutrition education.
• Food composition

  What is contained in foods and its relation to health and disease prevention.
• Food exchange list

  Foods on the same list that can be substituted interchangeably.
• Food group

  Collection of foods sharing similar nutritional properties.
• Food intake

  The ingestion of carbohydrates, proteins, fats, vitamins and minerals.
• Food label

  Descriptive information attached to food packaging.
• Food pyramid

  Representation of recommended daily servings from food groups.
• Food texture

  Qualities of food felt with fingers, tongue, palate or teeth.
• Fortification

  Addition of nutrients beyond original levels.