Nutrition Assessment and Monitoring and Evaluation Terminology

This is a combined list of Nutrition Assessment and Monitoring and Evaluation terms. Indicators that are shaded are used ONLY for nutrition
assessment. The rest of the indicators are used for assessment and monitoring and evaluation.
FOODINUTRITION-RELATED Fat and cholesterol intake (1.5.1) Diet experience (2.12)
mSTORY (FH) o Total fat FH-J.5.1.l o Previously prescribed diets FH-2.1.2.1
Food and nutrient intake.food and nutrient adminis- o Saturated fat FH-1.5.12 o Previous diet/nutrition FH-2.1.2.2
tration. medication/herbal supplement use. know/edge/ o Trans fatty acids FH-1.5.1.3 education/counseling
beliefs/attitudes. behavior.food and supply availability. o Polyunsaturated fat FH-l.5.1.4 a Self-selected diet/s followed FH-2.l.2.3
physicaL activity and function, nutrition-related patient/ o Monounsaturated fat FH-I.S.l.5 o Dieting attempts FH-2.1.2.4
client-centered measures. o Omega-3 fatty acids FH-I.S.1.6 Eating environment (2.1.3)
o Dietary cholesterol FH-l.S.1.7 o Location FH-2.!.3.!
Food and Nutrient Intake (1) o Essential fatty acids FH-l.5.1.8
Composition and adequacy offood and nutrient intake.
o Atmosphere FH-2.1.3.2
and meal and snack patterns.
Protein intake (1.5.2) o Caregiver/companion FH-2.!.3.3

Energy Intake (1.1)

o Total protein FH-J .5.2.1 o Appropriate breastfeeding FH-2.J.3.4

Total energy intake from alL sources. including food.

a High biological value protein FH-l.S.2.2 accommodations/facility
o Casein FH-l.5.2.3 o Eats alone FH-2.l.3.5
beverages. supplements, and via enteral and parenteral
routes.
o Whey FH-1.5.2.4 Enteral and parenteral nutrition
o Amino acids FH-l.5.25 administration (2.1.4)
Energy intake (1.1.1) o Essential amino acids FH-I.S.2.6 o Enteral access FH-2.l.4.1
o Total energy intake FH-I.I.1.1
Carbohydrate intake (1.5.3) o Parenteral access FH-2.l.4.2
Food and Beverage Intake (1.2) o Total carbohydrate FH-I.S.3.1
Type. amount. and pattern of intake of foods and food o Sugar FH-I..5.32 Medication and Herbal Supplement Use (3)
Prescription and over-the counter medications. includ-
groups. indices of diet quality. intake of fluids. breast o Starch FH-l.5.3.3
milk and infant formula ing herbal preparations and complementary medicine
o Glycemic index FH-l.5.3.4
products used.
F1uidlbeverage intake (1.2.1) a Glycemic load FH-l.5.3.5
o Oral fluids FH-12.1.1 o Source of carbohydrate FH-l.5.3.6 Medication and herbal supplements (3.1)
o Food-derived fluids FH-1.2.1.2 o Insulin-to-carbohydrate ratio FH-l.5.3.7 o Medications. specify prescription FH-3'!.1
o Liquid meal replacement FH-1.2.1.3 Fiber intake (1.5.4)
orOTC
or supplement o Total fiber FH-I.S.4.l
o Herbal/complementary products FH-3.J.2
(specify)
Food intake (1.2.2) o Soluble fiber FH-J.5.4.2
o Misuse of medication (specify) FH-3.!.3
o Amount offood FH-1.2.2.1 o Insoluble fiber FH-l.5.4.3
o Types offoodlmeals FH-1.2.2.2 Micronutrient Intake (1.6) Knowledge!BeliefsJ Attitudes (4)
o Meal/snack pattern FH-12.2.3 Vitamin and mineral intake from all sources. e.g food,.i Understanding of nutrition-related concepts and con-
o Diet quality index FH-l.2.2.4 beverages. supplements, and via enteral and parenteral viction of tile truth. and feelingslemotions toward some
o Food variety FH-1.2.2.5 routes -. nutrition-related statement or phenomenon. along with
Breast milk/infant formula intake (1.2.3) readiness to change nutrition-related behaviors.
Vitamin intake (1.6.1)
o Breast milk intake FH-1.2.3.l o A (I) 0 Riboflavin (7) Food and nntrition knowledge (4.1)
o Infant formula intake FH-l.2.32 o C (2) 0 Niacin (8) o Area(s) and level of knowledge FH-4.1.l
Enteral and Parenteral Nutrition Intake (1.3) o D (3) 0 Folate (9) o Diagnosis specific or global FH-4.1.2
Specialized nutrition support intake from alL sources. DE(4) DB6(IO) nutrition-related knowledge score
e.g., enteral and parenteral routes. o K (S) 0 Bl2 (Il) Beliefs and attitudes (4.2)
Enteral nutrition intake (1.3.1) o Thiamin (6) 0 Multivitamin (12) o Conflict with personal/family FH-42.1
o Formula/solution FH-1.3.l.I o Other (specij)·) (13) value system
o Feeding tube flush FH-I.3.1.2 Mineral/element intake (1.6.2) o Distorted body image FH-42.2
Parenteral nutrition intake (1.3.2) o Calcium (I) 0 Potassium (S) o End-of-life decisions FH-4.2.3

o Formula/solution FH-1.3.2.1 o Chloride (2) 0 Phosphorus (6) o Motivation FH-4.2.4

o IV fluids FH-1.3.2.2 o Iron (3) 0 Sodium (7) o Preoccupation with foodlnutrients FH-4.2.5
o Magnesium (4) 0 Zinc (8) o Preoccupation with weight FH-4.2.6
Bioactive Substance Intake (1.4)
o Multi-mineral (9) o Readiness to change nutrition- FH-42.7
Alcohol, plant stanol and steroL esters. soy protein. related behaviors
o Multi-trace element (10)
psyllium and fl-g/ucan. and caffeine intake from all
o Other. (specify) (11) o Self-efficacy FH-4.2.8
sources. e.g.i food, beverages. supplements. and via o Self-talk/cognitions FH-42.9
enteral and parenteral rouces. Food and Nutrient Administratiou (2) o Unrealistic nutrition-related goals FH-4.2.10
Alcohol intake (1.4.1) Current and previous diets and/or food modifications. o Unscientific beliefs/attitudes FH-4.2.11
o Drink size/volume FH-1.4.1.1 eating environment, and enteral and parenteral nutri- o Food preferences (specij)·) FH-4.2.12
o Frequency FH-1.4.1.2 tion administration. o Emotions (specify) FH-4.2.l3
o Pattern of alcohol consumption FH-1.4.1.3 Diet History (2.1)
Behavior (5)
Bioactive substance intake (IA.2) Description of food and drink regularly provided or
Patient/client activities and actions, which influence
o Plant sterol and stanol esters FH-1.42.1 consumed. past diets followed or prescribed and COlll'-
achievement of nutrition-related goals.
o Soy protein FH-1.4.2.2 seling received. and the eating environment.
o Psyllium and fl-glucan FH-1.4.2.3 Diet order (2.1.1) Adherence (5.1)
o Food additives (specify) FH-1.4.2.4 o General. healthful diet FH-2.!.1.1 o Self-reported adherence score FH-S.l.I
o Other (specify) FH-1.4.2.5 o Modified diet FH-2.1.l.2 o Nutrition visit attendance FH-S.I.2
(specify) _ o Ability to recall nutrition goals FH-S.l.3
Caffeine intake (1.4.3)
o Enteral nutrition order FH-2.1.I.3 a Self-monitoring at agreed upon rate FH-S.\.4
o Total caffeine FH-1.4.3.1
(specify) _ a Self-management as agreed upon FH-S.I.S
Macronntrient Intake (1.5)
o Parenteral nutrition order FH-2. I. 1.4 Avoidance behavior (5.2)
Fat and cholesterol. protein. carbohydrate. andfiber (specify) _ o Avoidance FH-S.2.1
intake from all sources including food. beverages.
supplements, and via enteral and parenteral routes.
o Restrictive eating FH-S.2.2
o Cause of avoidance behavior FH-S.2.3

387 3rdEdition
 Nutrition Assessment and Monitoring and Evaluation Terminology, cont'd
Bingeing and purging behavior (5.3) o Mini Mental State Examination FH-7.2.S Gastrointestinal profile (1.4)
o Binge eating behavior FH-S.3.1 Score o Alkaline phophatase BD-1.4.l
o Purging behavior FH-5.3.2 o Nutrition-related activities of daily FH-7.2.9 o Alanine aminotransferase, ALT BD-1.4.2

Mealtime behavior (5.4) living (ADL) score o Aspartate aminotransferase, AST BD-1.4.3

o Meal duration FH-5.4.1 o Nutrition-related instrumental FH-7_2.lO o Gamma glutamyl transferase, GGT BD-1.4.4

o Percent of meal time spent eating FH-5.4.2

activities of daily living (lADL) o Gastric residual volume BD-1.4.5

o Preference to drink rather than eat FH-5.43

score o Bilirubin, total BD-1.4.6
o Refusal to eat/chew FH-5.4.4 Physical activity (7.3) o Ammonia, serum BD-1.4.7
o Spitting food out FH-5.4.5 o Physical activity history FR-7.3.! o Toxicology report, including alcohol BD-1.4.8
o Rumination FH-5.4.6 o Consistency FH-7.3.2 o Prothrombin time, PT BD-1.4.9
o Patient/client/caregiver fatigue FH-5.4.7 o Frequency FH-7.33 o Partial thromboplastin time, PTT BD-1.4.!O
during feeding process resulting o Duration FH-7.3.4 o INR (ratio) BD-1.4.1!
in inadequate intake o Intensity FH-7.3.5 o Fecal fat . BD-1.4.l2
o Willingness o Type of physical o Amylase BD-1.4.13
to try new foods
o Limited number of accepted foods
FH-5.4.8
FH-5.4.9 o Strength
activity FH-7.3.6
FH-7.3.7 o Lipase BD-1.4.14
j
o Other digestive enzymes (specify)
o Rigid sensory preferences o TV/screen time
1
FH-5.4.JO FH-7.3.S BD-1.4.15

Social network (S.5) o Other sedentary activity time FH-7.3.9 o D-xylose BD-1.4.16

o Ability to build and utilize FH-5.5.1

o Involuntary physical movement FH-7.3.10 o Hydrogen breath test BD-1.4.17

social network o NEAT FH-1.3.1l o Intestinal biopsy BD-I.4.!S ~

o Stool culture BD-1.4.19 ~
Factors Affecting Access to Food and FoodJ Nutrition-Related Patient/Client-Centered o Gastric emptying time BD-1.4.20 .~

Measures (8) o Small bowel transit time BD-1.4.2! )1

Nutrition-Related Supplies (6)
Factors that affect intake and availability of a suf- Patient/client's perception of his or her nutrition inter- o Abdominal films BD-1.4.22
ficient quantity of safe, healthful food as well as foodt vention and its impact on life. o Swallow study BD-1.4.23
nutrition-related supplies. Nutrition quality oflife (8.1) Glucose/endocrine profile (1.5)
Food/nutrition program participation (6.1) o Nutriti~n quality of life responses FH-S.1.l o Glucose, fasting BD-1.5.l
o Eligibility for government programs FH-6.1.l o Glucose, casual BD-1.5.2
ANTHROPOMETRIC
o Participation in government FH-6.1.2 o HgbA!c BD-1.5.3
programs
iVIEASUREMENTS (AD) o Preprandial capillary BD-1.5.4
Height, weight, body mass index (BMI), growth pattern
o Eligibility for community programs FH-6.!.3 plasma glucose
indices/percentile ranks, and weigh! history.
o Participation in community FH-6.!.4 o Peak postprandial capillary BD-!.5.5
programs Body compositionlgrowthlweight history (1.1) plasma glucose
Safe food/meal availability (6.2)
o Heigbt/length AD-l.l.l o Glucose tolerance test BD-l.5.6
o Availability of shopping facilities FH-6.2.J
o Weight AD-1.1.2 o Cortisol level BD-I.5.7
o Procurement, identification of FH-6.22
o Frame size AD-1.13 o IGF-binding protein BD-1.5.S
safe food
o Weight change AD-I. 1.4 o Thyroid function tests BD-1.5.9
o Appropriate meal preparation FH-6.2.3
o Body mass index AD-l.l.5 (TSH, T4, 1'3)
facilities
o Growth pattern indices! AD- I. 1.6
InfIammatory profile (1.6)
percentile ranks
o Availability of safe food storage FH-6.2.4 o C-reactive protein BD-I.6.1
o Appropriate storage technique FH-6.2.5
o Body compartment estimates AD- 1.1.7
Lipid profile (1.7)
Safe water availahility (6.3) BIOCHEMICAL DATA, MEDICAL TESTS o Cholesterol, serum BD-1.7.1
o Availability of potable water FH-6.3.! AND PROCEDURES (BD) o Cholesterol, HDL BD-1.7.2
o Appropriate water decontamination FH-6.3.2 Laboratory data, (e.g., electrolytes, glucose, and lipid o Cholesterol, LDL BD-I.7.3
Food and nutrttion-related supplies availability (6.4) panel) and tests (e.g., gastric emptying time, resting o Cholesterol, non-HDL BD-1.7.4
o Access to food and nutrition- FH-6.4.l metabolic rate). o Total cholesterol:HDL cholesterol BD-I.7.5
related supplies Acid-base balance (1.1) o LDL:HDL BD-1.7.6
o Access to assistive eating devices FH-6.4.2 o Arterial pH BD-I.1.1 o Triglycerides, serum BD-l.7.7
o Access to assistive food preparation FH 6.4.3 o Arterial bicarbonate BD-1.1.2 Metabolic rate profile (1.8)
devices o Partial pressure of carbon dioxide BD-1.1.3 o Resting metabolic rate, measured BD-I.S.J
in arterial blood, PaCO? o RQ BD-l.S.2
Physical Activity and Function (7) O' Partial pressure of oxyg~n in BD-1.1.4
Physical activity, cognitive and physical ability to ell- Mineral profile (1.9)
arterial blood, Pa02
gage ill specific. tasks, e.g., breastfeeding; self-feeding. o Copper, serum or plasma BD-1.9.1
o Venous pH BD-1.1.5
o Iodine, urinary excretion BD-1.9.2
Breastfeeding (7.1) o Venous bicarbonate BD-1.1.6
o Zinc, serum or plasma BD-1.9.3
o Initiation ofbreastfeeding FH-7.1.I
Electrolyte and renal profile (1.2) o Other BD-1.9.4
o Duration of breastfeeding FH- 7.1.2
o BUN BD-1.2.l
o Exclusive breastfeeding FH-7.13
o Creatinine BD-I2.2
Nutritional anemia profile (1.10)
o Breastfeeding problems FH-7.1.4 o Hemoglobin BD-l.lO.l
o BlJ"N:creatinine ratio BD-1.2.3
o Hematocrit BD-l.lO.2
Nutrition-related ADLs and IADLs (7.2) o Glomerular filtration rate BD-1.2.4
o Mean corpuscular volume BD-l.lO.3
o Physical ability to complete tasks FH- 7 2.1 o Sodium BD-12.5
o Red blood cell folate BD-l.lO.4
for meal preparation o Chloride BD-1.2.6
o Red cell distribution width BD-l.lO.5
o Physical ability to self-feed FH-7.2.2 o Potassium BD-I.2.7
o Bl2,serum BD-l.l0.6
o Ability to position self in relation FH-7.2.3 o Magnesium BD-1.2.S
o Methylmalonic acid, serum BD-l.lO.7
to plate o Calcium, serum BD-1.2.9
o Folate, serum BD-l.lO.8
o Receives assistance with intake FH 7.2.4 o Calcium, ionized BD-1.2.!O
o Homocysteine, serum BD-l.lO.9
o Ability to use adaptive eating devices FH 7.25 o Phosphorus BD-1.2.11 o Ferritin, serum BD-l.lO.JO
o Cognitive ability to complete tasks FH-7.2.6 o Serum osmolality BD-12.12 o Iron, serum BD-l.lO.1I
for meal preparation o Parathyroid hormone BD-1.2.13
o Total iron-binding capacity BD-l.l 0.1 2
o Remembers to eat, recalls eating FH-7.2.7
. Essential fatty acid profile (1.3) o Transferrin saturation BD-l.lO.l3
o Triene:Tetraene ratio BD-1.3.1

3rdEdition 388
 Nutrition Assessment and Monitoring and Evaluation Terminology, cont'd
Protein profile (1.11) Personal data (1.1), cont'd Social history (3.1), cont'd
o Albumin BD-l.ll.1 o Physical disability CH-1.1.9 o History of recent crisis CH-3.1.8
o Prealbumin BO-1.I1.Z o Mobility CH-l.J.lO (specify) _
o Transferrin BO-Ll1.3 o Daily stress level CH-3.1.9
o Phenylalanine, plasma BO-1.I1.4 PatientlClienUFamily Medical/Health.
o Tyrosine, plasma BO-1.1I.5 History (2) COMPARATIVE STANDARDS (CS)
o Amino acid, other, specify BO-1.11.6 Patienttclient or family disease states, conditions, and
Energy Needs (1)
o .Antibody level, specify . BO-l.l1.7 illnesses that may have nutritional impact.
Patient/client OR family nutrition-oriented Estimated energy needs (1.1)
Urine profile (1.12)
o Total energy estimated needs CS-l.l.l
o Urine color BO-1.1Z.I medicallhealth history (2.1)
o Method for estimating needs CS-l.l.2
o Urine osmolality BO-I.12.2 Specify issueisr and whether it is patienttclient history
(P) or family history (F)
o Urine specific gravity BO-1.IZ.3 Macronutrient Needs (2)
o Urine test, specify BO-LlZ.4
o Patient/client chief nutrition CH-Z.!.I
complaint (~ec~) P or F Estimated fat needs (2.1)
o Urine volume BO-LlZ.5
o Total fat estimated
o Cardiovascular CH-Z.I.Z needs CS-2.1.1
Vitamin profile (1.13) (specify) P or F o Type of fat needed CS-Z.I.Z
o Vitamin A, serum or plasma retinol BO-1.13.l
o Endocrine/metabolism CH-2.1.3 o Method for estimating needs CS-Z.J.3
o Vitamin C, plasma or serum BO-1.13.2
~K~ PorF Estimated protein needs (2.2)
o Vitamin D, 25-hydroxy BO-1.13.3
o Excretory CH-2.1.4 o Total protein estimated needs CS-2.2.1
o Vitamin E, plasma alpha-tocopherol BD-1.13.4 (specify) P or F o Type of protein needed CS-Z.2.2
o Thiamin, activity coefficient for BO-1.13.S o Gastrointestinal CH-Z.I.5 o Method for estimating needs CS-Z.2.3
erythrocyte transketolase activity (spec~) P or F
o Riboflavin, activity coefficient BO-1.13.6 o Gynecological CH-Z.1.6
Estimated carbohydrate needs (2.3)
for erythrocyte glutathione (spec~) PorF
o Total carbohydrate estimated needs CS-Z.3.1
reductase activity o Hematologyfoncology CH-Z.1.7
o Type of carbohydrate needed CS-2.3.Z
o Niacin, urinary N'methyl- BD-1.I3.7 (specify) P or F
o Method for estimating needs CS-Z.3.3
nicotinamide concentration o Immune (e.g., food allergies) CH-2.l.8 Estimated fiber needs (2.4)
o Vitamin B6, plasma or serum BD-1.13.8 (specify) P or F o Total fiber estimated needs CS-Z.4.l
pyridoxal S'phosphate concentration o Integumentary CH-2.1.9 o Type of fiber needed CS-Z.4.2
o Other BD-J.l3.9 (spec~) P or F o Method for estimating needs CS-2.4.3

NUTRITION-FOCUSED
o Musculoskeletal CH-Z.1.I0
(specify) P or F Fluid Needs (3)
PHYSICAL FINDINGS (PD)
Findings from an evaluation of body systems, muscle
o Neurological CH-Z.l.l1 Estimated fluid needs (3.1)
(specify) P or F o Total fluid estimated needs CS-3.1.I
and subcutaneous fat wasting, oral health, sucklswal-
low/breathe ability, appetite, and affect.
o Psychological CH-2.!.!2 o Method for estimating needs CS-3.!.2
(specify) P or F
Nutrition-focused physical findings (1.1) o Respiratory CH-2.1.J3 Micronutrient Needs (4)
o Overall appearance PD-!' LI (spec~) P or F Estimated vitamin needs (4.1)
~pec~) __ ~ ~
o Other CH-2.1.14 o A (I) 0 Riboflavin (7)
-0 Body language PD-1.l2 (specify) P or F o C (Z) 0 Niacin (8)
(specify) _
Treatmentsltherapy/complementarY/alternative o 0 (3) 0 Folate (9)
o Cardiovascular-pulmonary PO-!.!.3
medicine (2.2) o E(4) 0 B6(1O)
(spec~) _
Documented medical or surgical treatments, compte- o K (S) 0 BIZ (11)
o Extremities, muscles and bones PD-I .1.4
mentary and alternative medicine that may impact 1111- o Thiamin (6)
(~~~)---------------------- tritional status of tire patient o Other (specify) (IZ)
o Digestive system (mouth to rectum) PD-I.I.5
o Medical treatmentltherapy CH-2.2.l o Method for estimating needs (13)
(spec~) _
(specify) _
Estimated mineral needs (4.2)
o Head and eyes PO-I.I.6
o Surgical
(spec~) _
(specify)
treatment CH-Z.Z.2
_
o Calcium (1) 0 Potassium (S)
o Nerves and cognition PD-I.!.7 o Chloride (Z) 0 Phosphorus (6)
~pecih) _ o Complementary/alternative medicine CH-2.Z.3
o Iron (3) 0 Sodium (7)
(specify) _
o Skin PO-I.!.8 o Magnesium (4) 0
Zinc (8)
(spec~) _ o Palliative/end-of-life care CH-Z.Z.4
o Other (spec~) (9)
(specify) _
o Vital signs PD-I .1.9 o Method for estimating needs (10)
(spec~) _ Social History (3)
Patient/client socioeconomic status. housing situation. Weight and Growth Recommendation (5)
CLIENT HISTORY (CH) medical care support and involvement in social groups. Recommended body weightlhody mass Index!
Current and past information. related to personal, medi- Social history (3.1) growth (5.1)
cal,family, and social history. o Socioeconomic factors CH-3.1.1 o Ideal/reference body weight (lEW) CS-S.!.!
(specify) _ o Recommended body mass CS-5.!.2
Personal History (1)
General patient/client information such as age, gender,
o Livinglhousing situation CH-3.l.Z index (BMI)
(spec~) _ o Desired growth pattern CS-5.1.3
racelethniciry, language, education, and role in family.
o Domestic issues CH-3.1.3
Personal data (1.1) (spec~) _
o Age CH-!.l.l o Social and medical support CH-3.1.4
o Gender CH-!.1.2 (specify) _
o RacelEthnicity CH-1.!.3 o Geographic location of home CH-3.1.5
o Language CH-!.!.4 (spec~) _
o Literacy factors CH-l.I.S o Occupation CH-3.1.6
o Education CH-1.1.6 (spec~) _
o Role in family CH-l.1.7 o Religion CH-3.1.7
o Tobacco use CH-!.1.8 (specify) _

389 3rd Edition

 Nutrition DiagnosticTerminology

INTAKE NI Carbohydrate and Fiber (5.8) Biochemical (2)

Defined as "actual problems related to intake of IJ Inadequate carbohydrate intake NI-S.8.l Defined as "change in capacity 10 metabolize nutrients
energy, nutrients.fluids, bioactive substances through IJ Excessive carbohydrate intake 1'.'1-5.82 as a result of medications, surgery, or as indicated by
oral diet or nutrition support" IJ Inappropriate intake of NI-S.8.3 altered lab values"
types of carbohydrate (specify) _ IJ Impaired nutrient utilization NC-2.1
Energy Balance (1) IJ Inconsistent carbohydrate intake NI-5.8.4 IJ Altered nutrition-related NC-2.2
Defined as "actual or estimated changes in energy IJ Inadequate fiber intake 1'.'1-5.8.5 laboratory values (specify) _
(kcal) balance"
IJ Excessive fiber intake NI-S.8.6 o Food-medication interaction NC-2.3
IJ Unused NI-I.l IJ Predicted food-medication interaction NC-2.4
Vitamin (5.9)
IJ Increased energy expenditure NI-12
IJ Unused NI-1.3 o Inadequate vitamin intake NI-5.9.1
Weight (3)
(specify) _
IJ Inadequate energy intake NI-1.4 Defined as "chronic weight or changed weight status
IJ Excessive energy intake NI-15
o A(I) IJ Riboflavin (7)
when compared with usual or desired body weight"
NI-1.6 IJ C(2) IJ Niacin (8)
IJ Predicted suboptimal energy intake IJ Underweight NC-3.1
. NI-1.7 IJ D (3) IJ Folate (9)
IJ Predicted excessive energy intake IJ Unintentional weight loss NC-3.2
IJ E (4) IJ B6 (10)
IJ Overweight/obesity 1'.'C-3.3
Oral or Nutrition Support Intake (2) IJ K(S) IJ BI2 (II)
IJ Unintentional weight gain NC-3.4
Defined as "actual or estimated food and beverage IJ Thiamin (6)
intake from oral diet or nutrition support compared with IJ Other (specify) (12) BEHAVIORAL·
patient goal" IJ Excessive vitamin intake NI-S.9.2 ENVIRONMENTAL NB
IJ Inadequate intake NI-2.! (specify) _
Defined as "nutritional findings/problems identified
IJ Excessive intake NI-2.2 IJ A (I) IJ Riboflavin (7) that relate to knowledge, attitudeslbeliefs, physical
IJ Inadequate enteral nutrition infusion NI-2.3 IJ C(2) IJ Niacin (8) environment, access to food, or food safety"
IJ Excessive enteral nutrition infusion NI-2.4 IJ D (3) o Folate (9)
IJ Less than optimal enteral nutrition NI-25 IJ E(4) IJ B6 (10) Knowledge and Beliefs (1)
IJ Inadequate parenteral nutrition infusionNI-2.6 IJ K(S) IJ BI2 (II) Defined as "actual knowledge and beliefs as related,
IJ Excessive parenteral nutrition infusion NI-2.7 IJ Thiamin (6) observed, or documented"
IJ Less than optimal parenteral nutrition NI-2.8 IJ Other (specify) (12) IJ Food- and nutrition-related 1'.'B-l.I
IJ Limited food acceptance NI-2.9 knowledge deficit
MineraI (5.10)
IJ Harmful beliefs/attitudes about food- NB-l.2
IJ Inadequate mineral intake NI-5.1O.l
Fluid Intake (3) (specify) _
or nutrition-related topics (use with caution)
Defined as "actual or estimated fiuid intake compared IJ Not ready for dietllifestyle change NB-1.3
IJ Calcium (I) IJ Potassium (S)
with patient goal" IJ Self-monitoring deficit NB-l.4
IJ Chloride (2) IJ Phosphorus (6)
IJ Inadequate fluid intake NI-3.I IJ Disordered eating pattern NB-15
IJ Excessive fluid intake NI-32
o Iron (3) IJ Sodium (7)
IJ Limited adherence to nutrition- NB- I .6
IJ Magnesium (4) IJ Zinc (8)
related recommendations
Bioactive Substances (4) o Other (specify) (9)
o Undesirable food choices NB-l.7
Defined as "aclllal or observed intake of bioactive o Excessive mineraI intake NI-5.10.2
(specify) _
substances, including single or multiple functional food Physical Activity and Function (2)
components, ingredients, dietary supplements, alcohol" IJ Calcium (I) IJ Potassium (S) Defined as "actual physical activity, self-care, and
IJ Inadequate bioactive substance intake NI-4.! IJ Chloride (2) IJ Phosphorus (6) quality-of-life problems as reponed, observed, or
IJ Excessive bioactive substance intake NI-4.2 IJ Iron (3) IJ Sodium (7) documented"
IJ Excessive alcohol intake NI-4.3 IJ Magnesium (4) IJ Zinc (8) IJ Physical inactivity NB-2.1
IJ Other (specify) (9) IJ Excessive physical activity NB-2.2
Nutrient (5) IJ Inability or lack of desire 1'.'B-2.3
Multi-uutrient (5.11)
Defined as "actual or estimated intake of specijic tomanage self-care
IJ Predicted suboptimal nutrient intake 1'.'1-5.11.1
nutrient groups or single nutrients as compared witlt 1'.'B-2.4
IJ 'Predicted excessive nutrient intake NI-S.I1.2 IJ Impaired ability to
desired levels" prepare foods/meals
IJ Increased nutrient needs NI-S,! NB-2.5
CLINICAL NC IJ Poor nutrition quality of life
(specify) _
Defined as "nutritional findingstproblems identified that IJ Self-feeding difficulty NB-2.6
IJ Malnutrition NI-S.2 relate to medical or physical conditions"
IJ Inadequate protein-energy intake NI-5.3 Food Safety and Access (3)
IJ Decreased nutrient needs NI-S.4 Functional (1) Defined as "actual problems with food safety or access
(specify) _ Defined as "change in physical or mechanical to food, water; or nutrition-related supplies"
IJ Imbalance of nutrients NI-S.5 functioning that interferes with or prevents desired IJ Intake of unsafe food NB-3.1
Fat and Cholesterol (5.6)
nutritional consequences" o Limited access 10 food or water NB-3.2
IJ Inadequate fat intake NI-5.6.1
o Swallowing difficulty NC-I.l IJ Limited access to nutrition-related NB-3.3
IJ Excessive fat intake NI-S.62
o Biting/Chewing NC-1.2 supplies
(masticatory) difficulty
IJ Inappropriate intake of fats NI-5.6.3
(specify) _ IJ Breastfeeding difficulty 1'.'C-1.3
o Altered GI function 1'.'C-1.4
Protein (5.7)
IJ Inadequate protein intake NI-5.7.!
IJ Excessive protein intake NI·S.72
IJ Inappropriate intake of protein NI-5.7.3
or amino acids (specify) _

391 3rd Edition

 Nutrition Intervention Terminology

Nutrition Prescription
The patient/client's individualized recommended dietary intake of energy and/or selected foods or nutrients based on current reference standards and dietary
guidelines and the patient/client's health condition and nutrition diagnosis (specify).

FOOD AND/OR NUTRIENT Bioactive Substance Management (3.3) !'.'UTRITION COUNSELING C

DELIVERY ND Addition or change in provision of bioactive
substances. Theoretical Basis/Approach (1)
Meal and Snacks (1) o Plant sterol and stanol esters ND-3.3.1 The theories or models used to design and implement
an intervention.
Regular eating event (meal); food served between o Soy protein !\1J)-3.3.2
regular meals (snack). o Psyllium and ~-glucan ND-3.3.3 o Cognitive-Behavioral Theory C-l.1
o General!healthful diet ND-l.l o Food additives ND-3.3.4 o Health Belief Model C- 1.2
o Modify distribution, type, ND-1.2 o Other ND-3.35 o Social Learning Theory C-1.3
or amount of food and nutrients (specify) _ o Transtheoretical Model! C-l.4
within meals or at specified time Stages of Change
o Specific foodslbeverages or groups ND-1.3 Feeding Assistance (4) o Other C-J5
o Other ND-1.4 Accommodation or assistance in eating. (specify) _
(~ecify) _ o Adaptive equipment ND-4.J
o Feeding position ND-4.2 Strategies (2)
Enteral and Parenteral Nutrition (2) o Meal set-up ND-4.3 Selectively applied evidence-based methods or plans of
Nutrition provided through the GI tract via tube, action designed to achieve a particular goal.
o Mouth care ND-4.4
catheter, or stoma (enteral) or intravenously (centrally
o Other ND-4.5 o Motivational interviewing C-2.1
or peripherally) (parenteral). (specify) _ o Goal setting C-2.2
Enteral Nutrition (2.1) o Self-monitoring C-2.3
Nutrition provided through the GI tract. Feeding Environment (5) o Problem solving C-2.4
o Formulalsolution ND-2.1.1 Adjustment of the factors where food is served that o Social support C-25
o Insert enteral feeding tube ND-2.1.2 impact food consumption. o Stress management C-2.6
o Site care ND-2.1.3 o Lighting ND-S.l o Stimulus control C-2.7
o Feeding tube flush ND-2.1.4 o Odors ND-5.2 o Cognitive restructuring C-2.8
o Distractions !\1J)-5.3 o Relapse prevention C-2.9
Parenteral NutritionJIV Fluids (2.2) o Table height ND-S.4 o Rewards!contingency management C-2.1O
Nutrition and fluids provided intravenously.
o Table service/set up NO-55 o Other C-2.1l
o FormulalsoI~tion ND-2.2.1 o Room temperature ND-5.6 (specify) _
o Site care ND-2.22 o Other !\1J)-S.7
o IV fluids ND-22.3 (specify) _ COORDINATION OF
Supplements (3) NUTRITION CARE RC
Nutrition-Related Medication
Medical Food Supplements (3.1) Management (6) Coordination of Other Care During
Commercial or prepared foods or beverages that Modification of a medication or herbal to optimize Nutrition Care (1)
supplement energy, protein, carbohydrate.fiber.fat patient/client nutritional or health status. Facilitating services with other professionals.
intake, o Medications ND-6.l institutions, or agencies during nutrition care.
Type (specify prescription or OTC) _ o Team meeting RC-l.l
o Commercial beverage ND-3.1.I o Herbal!complementary products ND-6.2 o Referral to RD with different RC-I.2
o Commercial food ND-3.l.2 (specify) _ expertise
o Modified beverage ND-3.l.3 o Collaboration/referral to other RC-1.3
o Modified food ND-3.1.4 NUTRITION EDUCATION E providers
o Purpose ND-3.I.S o Referral to community agencies! RC-1.4
(specify) _ Nutrition Education-Content (1) programs (~ecify) _
Instruction or training intended to lead to nutrition-
Vitamin and Mineral Supplements (3.2) related knowledge, Discharge and Transfer of Nutrition Care to
Supplemental vitamins or minerals. o Purpose of the nutrition education E- 1.1 New Setting or Provider (2)
o Multivitamin/mineral ND-3.2.1 o Priority modifications E-I.2 Discharge planning and transfer of nutrition care from
o Multi-trace elements ND-3.22 o Survival information E-1.3 one level or location of care to another.
o Vitamin ND-3.2.3 o Nutrition relationship to health/disease E-l.4 o Collaboration/referral to other RC-2.1
o A(l) o Riboflavin (7) o Recommended modifications E-l.S providers
o C(2) o Niacin (8) o Advanced or related topics E-I.6 o Referral to community agencies! RC-2.2
00(3) o Folate (9) o Other E-1.7 programs (specify) _
o E(4) o B6 (10) (~ecify) _
o K(S) OBI2(11)
o Thiamin (6) Nutrition Education-Application (2)
o Other (specify) (12) Instruction or training leading to nutrition-related
o Mineral ND-32.4 result interpretation or skills.

o Calcium (I) o Potassium (5) o Result interpretation E-2.l

o Chloride (2) o Phosphorus (6) o Skill development E-2.2
o Iron (3) o Sodium (7) o Other E-2.3
(specify) _
o Magnesium (4) o Zinc (8)
o Other (specify) (9)

393 3rd Edition