| A | B |
|---|
| balanced diet | a nutritionally balanced diet of 58% carbohydrates, 12% protein and 30% fatty acids. |
| bland diet | nothighly seasoned or gas forming foods |
| calories | nutrients in a diet |
| diabetic diet | specifies total number of calorie intake balanced with a patients insulin level |
| diet tray card | special diet orders written on a card for each resident |
| essential nutrients | carbohydrates, proteins, fats, vitamins, B comples ,B2, niacin |
| fatty acids | necessary for the maintenance of body temperature |
| fluid intake | the amount of fluid taken into the body |
| food guard | as assistive device used on the residents plate to help feed oneself |
| high calorie diet | specifies total number of calories needed to gain weight |
| low calorie diet | specifies the total number of calories |
| meal time | the specific time a resident is served his or her meal |
| nasogastric tube | a tube inserted in the nose and into the stomach by which the patients are fed |
| nutrition | the relationship of food to health |
| therapeutic diet | treating a disease by a specific diet. |
