The study of foods, their nutrients and other chemical components, their actions and interactions in the body, and their influence on health and disease.
Conscious deceit practiced for profit, such as the promotion of a false or an unproven product or therapy.
Fraud. A quack is a person who practices health fraud (quack = to boast loudly).
Substances obtained from food and used in the body to promote growth, maintenance, and repair. The nutrients include carbohydrate, fat, protein, vitamins, minerals, and water.
A nutrient that must be obtained from food because the body cannot make it for itself.
The capacity to do work, such as moving or heating something.
The unit used to measure energy.
Organic, or carbon-containing, essential nutrients that are vital vital to life but needed only in relatively minute amounts (vita = life; amine = containing nitrogen).
Inorganic compounds, some of which are essential nutrients.
Collective term for all of the chemical and physical reactions occurring in living cells, including the reactions by which the body obtains and uses energy from foods.
Provides the medium for life processes.
Any condition caused by an excess, deficiency, or imbalance of calories or nutrients.
Calorie or nutrient overconsumption severe enough to cause disease or increased risk of disease; a form of malnutrition.
Chronic disease characterized by deterioration of body organs as a result of misuse and neglect. Poor eating habits, smoking, lack of exercise, and other lifestyle habits often contribute to these, including heart disease, cancer, osteoporosis, and diabetes.
Severe underconsumption of calories or nutrients leading to disease or increased susceptibility to disease; a form of malnutrition.
A group of people, such as a family, who depend on one another and share a set of norms, beliefs, and behaviors.
Knowledge, beliefs, customs, laws, morals, art, and literature acquired by members of a society and passed along to succeeding generations.
The traditional foods eaten by the people of a particular culture.
Approval; in the case of hospitals or university departments, approval by a professional organization of the educational program offered.
A group of individuals with the characteristics that match those of the group being treated in an intervention study but who receive a sham treatment or no treatment at all.
A simultaneous change in two factors, such as a decrease in blood pressure with regular aerobic activity or the decrease in incidence of bone fractures with increasing calcium intakes.
A school from which courses can be taken and degrees granted by mail (or online). Schools that are accredited offer respectable courses and degrees.
Dietetic technician, registered (DTR)
Nutrition professionals who work as part of health care and food service management teams. They have completed at least a two-year associate's degree at a U.S. regionally accredited college or university and an accredited program, and passed a national exam.
A correspondence school that grinds out degrees (sometimes worth no more than the paper they are printed on) the way a grain mill grinds out flour.
A study of a population that searches for possible correlations between nutrition factors and health patterns over time.
The participants of a study who receive the real treatment or intervention under investigation.
A population study examining the effects of a treatment on experimental subjects compared to a control group.
A person who claims to be capable of advising people about their diets. Some are registered dietitians, whereas others are self-described experts whose training is questionable.
A sham or neutral treatment given to a control group; an inert, harmless "treatment" that the group's members cannot recognize as different from the real thing.
Registered dietician (RD)
A professional who has graduated from a program of dietetics accredited by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA), has completed an internship program or the equivalent to gain practical skills, has passed a registration examination, and maintains competencies through continuing education.