IDNT Terminology, 3rd Edition

FOOD/NUTRITION-RELATED
HISTORY

Food and nutrient intake, food and nutrient

administration, medication/herbal supplement use,
knowledge/beliefs/attitudes, behavior, food and supply
availability, physical activity and function, nutritionrelated patient/client-centered measures.

Bioactive substance intake (1.4.2)

Plant sterol and stanol esters
Soy protein
Psyllium and -glucan
Food additives (specify)
Other (specify)

FH-1.4.2.1
FH-1.4.2.2
FH-1.4.2.3
FH-1.4.2.4
FH-1.4.2.5

Food and Nutrient Intake (1)

Caffeine intake (1.4.3)

Total caffeine

FH-1.4.3.1

(FH)

Composition and adequacy of food and nutrient intake,

and meal and snack patterns.
Energy Intake (1.1)
Total energy intake from all sources, including food,
beverages, supplements, and via enteral and parenteral
routes.
Energy intake (1.1.1)
Total energy intake

FH-1.1.1.1

Food and Beverage Intake (1.2)

Type, amount, and pattern of intake of foods and food
groups, indices of diet quality, intake of fluids, breast
milk and infant formula
Fluid/beverage intake (1.2.1)
Oral fluids
Food-derived fluids
Liquid meal replacement
or supplement
Food intake (1.2.2)
Amount of food
Types of food/meals
Meal/snack pattern
Diet quality index
Food variety

FH-1.2.1.1
FH-1.2.1.2
FH-1.2.1.3

FH-1.2.2.1
FH-1.2.2.2
FH-1.2.2.3
FH-1.2.2.4
FH-1.2.2.5

Breast milk/infant formula intake (1.2.3)

Breast milk intake
FH-1.2.3.1
Infant formula intake
FH-1.2.3.2
Enteral and Parenteral Nutrition Intake (1.3)
Specialized nutrition support intake from all sources,
e.g., enteral and parenteral routes.
Enteral nutrition intake (1.3.1)
Formula/solution
Feeding tube flush
Parenteral nutrition intake (1.3.2)
Formula/solution
IV fluids

FH-1.3.1.1
FH-1.3.1.2
FH-1.3.2.1
FH-1.3.2.2

Bioactive Substance Intake (1.4)

Alcohol, plant stanol and sterol esters, soy protein,
psyllium and -glucan, and caffeine intake from all
sources, e.g., food, beverages, supplements, and via
enteral and parenteral routes.
Alcohol intake (1.4.1)
Drink size/volume
Frequency
Pattern of alcohol consumption

FH-1.4.1.1
FH-1.4.1.2
FH-1.4.1.3

Iron (3)
Sodium (7)
Magnesium (4) Zinc (8)
Multi-mineral (9)
Multi-trace element (10)
Other, (specify) ____________________ (11)

Food and Nutrient Administration (2)

Current and previous diets and/or food modifications,
eating environment, and enteral and parenteral
nutrition administration.

Macronutrient Intake (1.5)

Fat and cholesterol, protein, carbohydrate, and fiber
intake from all sources including food, beverages,
supplements, and via enteral and parenteral routes.

Diet History (2.1)

Description of food and drink regularly provided or
consumed, past diets followed or prescribed and
counseling received, and the eating environment.

Fat and cholesterol intake (1.5.1)

Total fat
Saturated fat
Trans fatty acids
Polyunsaturated fat
Monounsaturated fat
Omega-3 fatty acids
Dietary cholesterol
Essential fatty acids

FH-1.5.1.1
FH-1.5.1.2
FH-1.5.1.3
FH-1.5.1.4
FH-1.5.1.5
FH-1.5.1.6
FH-1.5.1.7
FH-1.5.1.8

Diet order (2.1.1)

General, healthful diet
FH-2.1.1.1
Modified diet
FH-2.1.1.2
(specify) ______________________________
Enteral nutrition order
FH-2.1.1.3
(specify) ______________________________
Parenteral nutrition order
FH-2.1.1.4
(specify) ______________________________

Protein intake (1.5.2)

Total protein
High biological value protein
Casein
Whey
Amino acids
Essential amino acids

FH-1.5.2.1
FH-1.5.2.2
FH-1.5.2.3
FH-1.5.2.4
FH-1.5.2.5
FH-1.5.2.6

Carbohydrate intake (1.5.3)

Total carbohydrate
Sugar
Starch
Glycemic index
Glycemic load
Source of carbohydrate
Insulin-to-carbohydrate ratio

FH-1.5.3.1
FH-1.5.3.2
FH-1.5.3.3
FH-1.5.3.4
FH-1.5.3.5
FH-1.5.3.6
FH-1.5.3.7

Fiber intake (1.5.4)

Total fiber
Soluble fiber
Insoluble fiber

FH-1.5.4.1
FH-1.5.4.2
FH-1.5.4.3

Micronutrient Intake (1.6)

Vitamin and mineral intake from all sources, e.g., food,
beverages, supplements, and via enteral and parenteral
routes.
Vitamin intake (1.6.1)
A (1)
Riboflavin (7)
C (2)
Niacin (8)
D (3)
Folate (9)
E (4)
B6 (10)
K (5)
B12 (11)
Thiamin (6)
Multivitamin (12)
Other (specify) _____________________ (13)
Mineral/element intake (1.6.2)
Calcium (1)
Potassium (5)
Chloride (2)
Phosphorus (6)

Diet experience (2.1.2)

Previously prescribed diets
Previous diet/nutrition
education/counseling
Self-selected diet/s followed
Dieting attempts
Eating environment (2.1.3)
Location
Atmosphere
Caregiver/companion
Appropriate breastfeeding
accommodations/facility
Eats alone
Enteral and parenteral nutrition
administration (2.1.4)
Enteral access
Parenteral access

FH-2.1.2.1
FH-2.1.2.2
FH-2.1.2.3
FH-2.1.2.4
FH-2.1.3.1
FH-2.1.3.2
FH-2.1.3.3
FH-2.1.3.4
FH-2.1.3.5

FH-2.1.4.1
FH-2.1.4.2

Medication and Herbal Supplement Use (3)

Prescription and over-the counter medications,
including herbal preparations and complementary
medicine products used.
Medication and herbal supplements (3.1)
Medications, specify prescription
FH-3.1.1
or OTC
Herbal/complementary products
FH-3.1.2
(specify)
Misuse of medication (specify)
FH-3.1.3

Knowledge/Beliefs/Attitudes (4)
Understanding of nutrition-related concepts and
conviction of the truth and feelings/emotions toward some
nutrition-related statement or phenomenon, along with
readiness to change nutrition-related behaviors.

Height, weight, body mass index (BMI), growth pattern

indices/percentile ranks, and weight history.

programs

Food and nutrition knowledge (4.1)

Area(s) and level of knowledge
Diagnosis specific or global
nutrition-related knowledge score
Beliefs and attitudes (4.2)
Conflict with personal/family
value system
Distorted body image
End-of-life decisions
Motivation
Preoccupation with food/nutrients
Preoccupation with weight
Readiness to change nutritionrelated behaviors
Self-efficacy
Self-talk/cognitions
Unrealistic nutrition-related goals
Unscientific beliefs/attitudes
Food preferences (specify)
Emotions (specify)

FH-4.1.1
FH-4.1.2

FH-4.2.1
FH-4.2.2
FH-4.2.3
FH-4.2.4
FH-4.2.5
FH-4.2.6
FH-4.2.7
FH-4.2.8
FH-4.2.9
FH-4.2.10
FH-4.2.11
FH-4.2.12
FH-4.2.13

Behavior (5)
Patient/client activities and actions, which influence
achievement of nutrition-related goals.
Adherence (5.1)
Self-reported adherence score
Nutrition visit attendance
Ability to recall nutrition goals
Self-monitoring at agreed upon rate
Self-management as agreed upon

FH-5.1.1
FH-5.1.2
FH-5.1.3
FH-5.1.4
FH-5.1.5

Avoidance behavior (5.2)

Avoidance
Restrictive eating
Cause of avoidance behavior

FH-5.2.1
FH-5.2.2
FH-5.2.3

Bingeing and purging behavior (5.3)

Binge eating behavior
Purging behavior

FH-5.3.1
FH-5.3.2

Mealtime behavior (5.4)

Meal duration
Percent of meal time spent eating
Preference to drink rather than eat
Refusal to eat/chew
Spitting food out
Rumination
Patient/client/caregiver fatigue
during feeding process resulting
in inadequate intake
Willingness to try new foods
Limited number of accepted foods
Rigid sensory preferences

FH-5.4.1
FH-5.4.2
FH-5.4.3
FH-5.4.4
FH-5.4.5
FH-5.4.6
FH-5.4.7

Safe food/meal availability (6.2)

Availability of shopping facilities
Procurement, identification of
safe food
Appropriate meal preparation
facilities
Availability of safe food storage
Appropriate storage technique
Safe water availability (6.3)
Availability of potable water
Appropriate water decontamination

FH-6.2.1
FH-6.2.2
FH-6.2.3
FH-6.2.4
FH-6.2.5
FH-6.3.1
FH-6.3.2

Food and nutrition-related supplies availability (6.4)

Access to food and nutritionFH-6.4.1
related supplies
Access to assistive eating devices
FH-6.4.2
Access to assistive food preparation FH 6.4.3
devices

Physical Activity and Function (7)

Physical activity, cognitive and physical ability to engage
in specific tasks, e.g., breastfeeding, self-feeding.
Breastfeeding (7.1)
Initiation of breastfeeding
Duration of breastfeeding
Exclusive breastfeeding
Breastfeeding problems

FH-7.1.1
FH-7.1.2
FH-7.1.3
FH-7.1.4

Nutrition-related ADLs and IADLs (7.2)

Physical ability to complete tasks
FH-7.2.1
for meal preparation
Physical ability to self-feed
FH-7.2.2
Ability to position self in relation
FH-7.2.3
to plate
Receives assistance with intake
FH 7.2.4
Ability to use adaptive eating devices FH 7.2.5
Cognitive ability to complete tasks
FH-7.2.6
for meal preparation
Remembers to eat, recalls eating
FH-7.2.7
Mini Mental State Examination
FH-7.2.8
Score
Nutrition-related activities of daily
FH-7.2.9
living (ADL) score
Nutrition-related instrumental
FH-7.2.10
activities of daily living (IADL)
score

Factors Affecting Access to Food and

Food/Nutrition-Related Supplies (6)

Physical activity (7.3)

Physical activity history
Consistency
Frequency
Duration
Intensity
Type of physical activity
Strength
TV/screen time
Other sedentary activity time
Involuntary physical movement
NEAT

Factors that affect intake and availability of a sufficient

quantity of safe, healthful food as well as food/nutritionrelated supplies.

Nutrition-Related Patient/Client-Centered
Measures (8)

Social network (5.5)

Ability to build and utilize
social network

FH-5.4.8
FH-5.4.9
FH-5.4.10
FH-5.5.1

Food/nutrition program participation (6.1)

Eligibility for government programs FH-6.1.1
Participation in government
FH-6.1.2
programs
Eligibility for community programs FH-6.1.3
Participation in community
FH-6.1.4

FH-7.3.1
FH-7.3.2
FH-7.3.3
FH-7.3.4
FH-7.3.5
FH-7.3.6
FH-7.3.7
FH-7.3.8
FH-7.3.9
FH-7.3.10
FH-7.3.11

Patient/clients perception of his or her nutrition

intervention and its impact on life.
Nutrition quality of life (8.1)
Nutrition quality of life responses

ANTHROPOMETRIC
MEASUREMENTS

FH-8.1.1

Body composition/growth/weight history (1.1)

Height/length
AD-1.1.1
Weight
AD-1.1.2
Frame size
AD-1.1.3
Weight change
AD-1.1.4
Body mass index
AD-1.1.5
Growth pattern indices/
AD-1.1.6
percentile ranks
Body compartment estimates
AD-1.1.7

BIOCHEMICAL DATA, MEDICAL TESTS

AND PROCEDURES
(BD)
Laboratory data, (e.g., electrolytes, glucose, and lipid
panel) and tests (e.g., gastric emptying time, resting
metabolic rate).
Acid-base balance (1.1)
Arterial pH
Arterial bicarbonate
Partial pressure of carbon dioxide
in arterial blood, PaCO2
Partial pressure of oxygen in
arterial blood, PaO2
Venous pH
Venous bicarbonate

BD-1.1.4
BD-1.1.5
BD-1.1.6

Electrolyte and renal profile (1.2)

BUN
Creatinine
BUN:creatinine ratio
Glomerular filtration rate
Sodium
Chloride
Potassium
Magnesium
Calcium, serum
Calcium, ionized
Phosphorus
Serum osmolality
Parathyroid hormone

BD-1.2.1
BD-1.2.2
BD-1.2.3
BD-1.2.4
BD-1.2.5
BD-1.2.6
BD-1.2.7
BD-1.2.8
BD-1.2.9
BD-1.2.10
BD-1.2.11
BD-1.2.12
BD-1.2.13

Essential fatty acid profile (1.3)

Triene:Tetraene ratio

BD-1.3.1

Gastrointestinal profile (1.4)

Alkaline phophatase
Alanine aminotransferase, ALT
Aspartate aminotransferase, AST
Gamma glutamyl transferase, GGT
Gastric residual volume
Bilirubin, total
Ammonia, serum
Toxicology report, including alcohol
Prothrombin time, PT
Partial thromboplastin time, PTT
INR (ratio)
Fecal fat
Amylase
Lipase
Other digestive enzymes (specify)
D-xylose
Hydrogen breath test
Intestinal biopsy
Stool culture
Gastric emptying time
Small bowel transit time
Abdominal films
Swallow study

BD-1.4.1
BD-1.4.2
BD-1.4.3
BD-1.4.4
BD-1.4.5
BD-1.4.6
BD-1.4.7
BD-1.4.8
BD-1.4.9
BD-1.4.10
BD-1.4.11
BD-1.4.12
BD-1.4.13
BD-1.4.14
BD-1.4.15
BD-1.4.16
BD-1.4.17
BD-1.4.18
BD-1.4.19
BD-1.4.20
BD-1.4.21
BD-1.4.22
BD-1.4.23

Glucose/endocrine profile (1.5)

(AD)

BD-1.1.1
BD-1.1.2
BD-1.1.3

Glucose, fasting
Glucose, casual
HgbA1c
Preprandial capillary
plasma glucose
Peak postprandial capillary
plasma glucose
Glucose tolerance test
Cortisol level
IGF-binding protein
Thyroid function tests
(TSH, T4, T3)

BD-1.5.1
BD-1.5.2
BD-1.5.3
BD-1.5.4
BD-1.5.5
BD-1.5.6
BD-1.5.7
BD-1.5.8
BD-1.5.9

Inflammatory profile (1.6)

C-reactive protein

BD-1.6.1

Lipid profile (1.7)

Cholesterol, serum
Cholesterol, HDL
Cholesterol, LDL
Cholesterol, non-HDL
Total cholesterol:HDL cholesterol
LDL:HDL
Triglycerides, serum

BD-1.7.1
BD-1.7.2
BD-1.7.3
BD-1.7.4
BD-1.7.5
BD-1.7.6
BD-1.7.7

Metabolic rate profile (1.8)

Resting metabolic rate, measured
RQ

BD-1.8.1
BD-1.8.2

Mineral profile (1.9)

Copper, serum or plasma
Iodine, urinary excretion
Zinc, serum or plasma
Other

BD-1.9.1
BD-1.9.2
BD-1.9.3
BD-1.9.4

Nutritional anemia profile (1.10)

Hemoglobin
Hematocrit
Mean corpuscular volume
Red blood cell folate
Red cell distribution width
B12, serum
Methylmalonic acid, serum
Folate, serum
Homocysteine, serum
Ferritin, serum
Iron, serum
Total iron-binding capacity
Transferrin saturation

BD-1.10.1
BD-1.10.2
BD-1.10.3
BD-1.10.4
BD-1.10.5
BD-1.10.6
BD-1.10.7
BD-1.10.8
BD-1.10.9
BD-1.10.10
BD-1.10.11
BD-1.10.12
BD-1.10.13

Protein profile (1.11)

Albumin
Prealbumin
Transferrin
Phenylalanine, plasma
Tyrosine, plasma
Amino acid, other, specify
Antibody level, specify

BD-1.11.1
BD-1.11.2
BD-1.11.3
BD-1.11.4
BD-1.11.5
BD-1.11.6
BD-1.11.7

Urine profile (1.12)

Urine color
Urine osmolality
Urine specific gravity
Urine test, specify
Urine volume

BD-1.12.1
BD-1.12.2
BD-1.12.3
BD-1.12.4
BD-1.12.5

Vitamin profile (1.13)

Vitamin A, serum or plasma retinol
Vitamin C, plasma or serum
Vitamin D, 25-hydroxy
Vitamin E, plasma alpha-tocopherol
Thiamin, activity coefficient for
erythrocyte transketolase activity
Riboflavin, activity coefficient

BD-1.13.1
BD-1.13.2
BD-1.13.3
BD-1.13.4
BD-1.13.5
BD-1.13.6

for erythrocyte glutathione

reductase activity
Niacin, urinary NmethylBD-1.13.7
nicotinamide concentration
Vitamin B6, plasma or serum
BD-1.13.8
pyridoxal 5phosphate concentration
Other
BD-1.13.9

NUTRITION-FOCUSED
PHYSICAL FINDINGS

(PD)

Findings from an evaluation of body systems, muscle

and subcutaneous fat wasting, oral health, suck/
swallow/breathe ability, appetite, and affect.
Nutrition-focused physical findings (1.1)
Overall appearance
PD-1.1.1
(specify) _____________________________
Body language
PD-1.1.2
(specify) _____________________________
Cardiovascular-pulmonary
PD-1.1.3
(specify) _____________________________
Extremities, muscles and bones
PD-1.1.4
(specify) _____________________________
Digestive system (mouth to rectum) PD-1.1.5
(specify) _____________________________
Head and eyes
PD-1.1.6
(specify) _____________________________
Nerves and cognition
PD-1.1.7
(specify) _____________________________
Skin
PD-1.1.8
(specify) _____________________________
Vital signs
PD-1.1.9
(specify) _____________________________

CLIENT HISTORY (CH)

Current and past information related to personal,
medical, family, and social history.

Personal History (1)

General patient/client information such as age, gender,
race/ethnicity, language, education, and role in family.
Personal data (1.1)
Age
Gender
Race/Ethnicity
Language
Literacy factors
Education
Role in family
Tobacco use

CH-1.1.1
CH-1.1.2
CH-1.1.3
CH-1.1.4
CH-1.1.5
CH-1.1.6
CH-1.1.7
CH-1.1.8

Personal data (1.1), contd

Physical disability
Mobility

CH-1.1.9
CH-1.1.10

(specify) ________________________ P or F
Gastrointestinal
CH-2.1.5
(specify) ________________________ P or F
Gynecological
CH-2.1.6
(specify) ________________________ P or F
Hematology/oncology
CH-2.1.7
(specify) ________________________ P or F
Immune (e.g., food allergies)
CH-2.1.8
(specify) ________________________ P or F
Integumentary
CH-2.1.9
(specify) ________________________ P or F
Musculoskeletal
CH-2.1.10
(specify) ________________________ P or F
Neurological
CH-2.1.11
(specify) ________________________ P or F
Psychological
CH-2.1.12
(specify) ________________________ P or F
Respiratory
CH-2.1.13
(specify) ________________________ P or F
Other
CH-2.1.14
(specify) ________________________ P or F
Treatments/therapy/complementary/alternative
medicine (2.2)
Documented medical or surgical treatments,
complementary and alternative medicine that may
impact nutritional status of the patient
Medical treatment/therapy
CH-2.2.1
(specify) ______________________________
Surgical treatment
CH-2.2.2
(specify) ______________________________
Complementary/alternative medicine CH-2.2.3
(specify) ______________________________
Palliative/end-of-life care
CH-2.2.4
(specify) ______________________________
Social History (3)
Patient/client socioeconomic status, housing situation,
medical care support and involvement in social groups.
Social history (3.1)
Socioeconomic factors
CH-3.1.1
(specify) ______________________________
Living/housing situation
CH-3.1.2
(specify) ______________________________
Domestic issues
CH-3.1.3
(specify) ______________________________
Social and medical support
CH-3.1.4
(specify) ______________________________
Geographic location of home
CH-3.1.5
(specify) ______________________________
Occupation
CH-3.1.6
(specify) ______________________________
Religion
CH-3.1.7
(specify) ______________________________

Patient/Client/Family Medical/Health
History (2)

Social history (3.1), contd

History of recent crisis
CH-3.1.8
(specify) ______________________________
Daily stress level
CH-3.1.9

Patient/client or family disease states, conditions, and

illnesses that may have nutritional impact.

COMPARATIVE STANDARDS

Patient/client OR family nutrition-oriented

medical/health history (2.1)
Specify issue(s) and whether it is patient/client history
(P) or family history (F)
Patient/client chief nutrition
CH-2.1.1
complaint (specify) ________________ P or F
Cardiovascular
CH-2.1.2
(specify) ________________________ P or F
Endocrine/metabolism
CH-2.1.3
(specify) ________________________ P or F
Excretory
CH-2.1.4

(CS)

Energy Needs (1)

Estimated energy needs (1.1)
Total energy estimated needs
Method for estimating needs

CS-1.1.1
CS-1.1.2

Macronutrient Needs (2)

Estimated fat needs (2.1)
Total fat estimated needs
Type of fat needed
Method for estimating needs

CS-2.1.1
CS-2.1.2
CS-2.1.3

Estimated protein needs (2.2)

Total protein estimated needs
Type of protein needed
Method for estimating needs

CS-2.2.1
CS-2.2.2
CS-2.2.3

Estimated carbohydrate needs (2.3)

Total carbohydrate estimated needs
Type of carbohydrate needed
Method for estimating needs

CS-2.3.1
CS-2.3.2
CS-2.3.3

Estimated fiber needs (2.4)

Total fiber estimated needs
Type of fiber needed
Method for estimating needs

CS-2.4.1
CS-2.4.2
CS-2.4.3

Fluid Needs (3)

Estimated fluid needs (3.1)
Total fluid estimated needs
Method for estimating needs

CS-3.1.1
CS-3.1.2

Micronutrient Needs (4)

Estimated vitamin needs (4.1)
A (1)
Riboflavin (7)
C (2)
Niacin (8)
D (3)
Folate (9)
E (4)
B6 (10)
K (5)
B12 (11)
Thiamin (6)
Other (specify) (12)
Method for estimating needs (13)
Estimated mineral needs (4.2)
Calcium (1)
Potassium (5)
Chloride (2)
Phosphorus (6)
Iron (3)
Sodium (7)

Magnesium (4) Zinc (8)

Other (specify) (9)
Method for estimating needs (10)

Weight and Growth Recommendation (5)

Recommended body weight/body mass
Index/growth (5.1)
Ideal/reference body weight (IBW) CS-5.1.1
Recommended body mass
CS-5.1.2
index (BMI)
Desired growth pattern
CS-5.1.3

INTAKE

NI

Defined as actual problems related to intake of

energy, nutrients, fluids, bioactive substances through
oral diet or nutrition support

Energy Balance (1)

Defined as actual or estimated changes in energy
(kcal) balance

Unused
Increased energy expenditure
Unused
Inadequate energy intake
Excessive energy intake
Predicted suboptimal energy intake
Predicted excessive energy intake

NI-1.1
NI-1.2
NI-1.3
NI-1.4
NI-1.5
NI-1.6
NI-1.7

Oral or Nutrition Support Intake (2)

Defined as actual or estimated food and beverage
intake from oral diet or nutrition support compared
with patient goal

Inadequate oral intake

NI-2.1
Excessive oral intake
NI-2.2
Inadequate enteral nutrition infusion NI-2.3
Excessive enteral nutrition infusion
NI-2.4
Less than optimal enteral nutrition
NI-2.5
Inadequate parenteral nutrition infusion NI-2.6
Excessive parenteral nutrition infusion NI-2.7
Less than optimal parenteral nutrition NI-2.8
Limited food acceptance
NI-2.9

Fluid Intake (3)

Defined as actual or estimated fluid intake compared
with patient goal
Inadequate fluid intake
Excessive fluid intake

NI-3.1
NI-3.2

Bioactive Substances (4)

Defined as actual or observed intake of bioactive
substances, including single or multiple functional food
components,
ingredients,
dietary
supplements,
alcohol
Inadequate bioactive substance intake NI-4.1
Excessive bioactive substance intake NI-4.2
Excessive alcohol intake
NI-4.3

Nutrient (5)
Defined as actual or estimated intake of specific
nutrient groups or single nutrients as compared with
desired levels
Increased nutrient needs
NI-5.1
(specify) ______________________________
Malnutrition
NI-5.2
Inadequate protein-energy intake
NI-5.3
Decreased nutrient needs
NI-5.4
(specify) ______________________________
Imbalance of nutrients
NI-5.5
Fat and Cholesterol (5.6)
Inadequate fat intake
NI-5.6.1
Excessive fat intake
NI-5.6.2
Inappropriate intake of fats
NI-5.6.3
(specify) ______________________________
Protein (5.7)
Inadequate protein intake
NI-5.7.1
Excessive protein intake
NI-5.7.2
Inappropriate intake of protein
NI-5.7.3
or amino acids (specify) _________________

Carbohydrate and Fiber (5.8)

Inadequate carbohydrate intake
NI-5.8.1
Excessive carbohydrate intake
NI-5.8.2
Inappropriate intake of
NI-5.8.3
types of carbohydrate (specify) ____________
Inconsistent carbohydrate intake
NI-5.8.4
Inadequate fiber intake
NI-5.8.5
Excessive fiber intake
NI-5.8.6
Vitamin (5.9)
Inadequate vitamin intake
NI-5.9.1
(specify)______________________________
A (1)
Riboflavin (7)
C (2)
Niacin (8)
D (3)
Folate (9)
E (4)
B6 (10)
K (5)
B12 (11)
Thiamin (6)
Other (specify) ___________________ (12)
Excessive vitamin intake
NI-5.9.2
(specify)______________________________
A (1)
Riboflavin (7)
C (2)
Niacin (8)
D (3)
Folate (9)
E (4)
B6 (10)
K (5)
B12 (11)
Thiamin (6)
Other (specify) ___________________ (12)
Mineral (5.10)
Inadequate mineral intake
NI-5.10.1
(specify) _____________________________
Calcium (1)
Potassium (5)
Chloride (2)
Phosphorus (6)
Iron (3)
Sodium (7)
Magnesium (4) Zinc (8)
Other (specify) ____________________ (9)
Excessive mineral intake
NI-5.10.2
(specify) _____________________________
Calcium (1)
Potassium (5)
Chloride (2)
Phosphorus (6)
Iron (3)
Sodium (7)
Magnesium (4) Zinc (8)
Other (specify) ____________________ (9)
Multi-nutrient (5.11)
Predicted suboptimal nutrient intake
Predicted excessive nutrient intake

CLINICAL

NI-5.11.1
NI-5.11.2

NC

Defined as nutritional findings/problems identified

that relate to medical or physical conditions

Functional (1)
Defined as change in physical or mechanical
functioning that interferes with or prevents desired
nutritional consequences
Swallowing difficulty
Biting/Chewing
(masticatory) difficulty
Breastfeeding difficulty
Altered GI function

NC-1.1
NC-1.2
NC-1.3
NC-1.4

Biochemical (2)
Defined as change in capacity to metabolize nutrients
as a result of medications, surgery, or as indicated by
altered lab values
Impaired nutrient utilization
NC-2.1
Altered nutrition-related
NC-2.2
laboratory values (specify) _______________
Foodmedication interaction
NC-2.3
Predicted foodmedication interaction NC-2.4

Weight (3)
Defined as chronic weight or changed weight status
when compared with usual or desired body weight

Underweight
Unintended weight loss
Overweight/obesity
Unintended weight gain

BEHAVIORALENVIRONMENTAL

NC-3.1
NC-3.2
NC-3.3
NC-3.4

NB

Defined as nutritional findings/problems identified

that relate to knowledge, attitudes/beliefs, physical
environment, access to food, or food safety

Knowledge and Beliefs (1)

Defined as actual knowledge and beliefs as related,
observed, or documented
Food- and nutrition-related
NB-1.1
knowledge deficit
Harmful beliefs/attitudes about food- NB-1.2
or nutrition-related topics (use with caution)
Not ready for diet/lifestyle change
NB-1.3
Self-monitoring deficit
NB-1.4
Disordered eating pattern
NB-1.5
Limited adherence to nutritionNB-1.6
related recommendations
Undesirable food choices
NB-1.7

Physical Activity and Function (2)

Defined as actual physical activity, self-care, and
quality-of-life problems as reported, observed, or
documented
Physical inactivity
Excessive physical activity
Inability or lack of desire
to manage self-care
Impaired ability to
prepare foods/meals
Poor nutrition quality of life
Self-feeding difficulty

NB-2.1
NB-2.2
NB-2.3
NB-2.4
NB-2.5
NB-2.6

Food Safety and Access (3)

Defined as actual problems with food safety or access
to food, water, or nutrition-related supplies
Intake of unsafe food
Limited access to food or water
Limited access to nutrition-related
supplies

NB-3.1
NB-3.2
NB-3.3

FOOD AND/OR NUTRIENT

DELIVERY

Iron (3)
Sodium (7)
Magnesium (4) Zinc (8)
Other (specify) ____________________ (9)

ND

Meal and Snacks (1)

Regular eating event (meal); food served between
regular meals (snack).
General/healthful diet
ND-1.1
Modify distribution, type,
ND-1.2
or amount of food and nutrients
within meals or at specified time
Specific foods/beverages or groups
ND-1.3
Other
ND-1.4
(specify) _____________________________

Bioactive Substance Management (3.3)

Addition or change in provision of bioactive
substances.

Plant sterol and stanol esters

ND-3.3.1
Soy protein
ND-3.3.2
Psyllium and -glucan
ND-3.3.3
Food additives
ND-3.3.4
Other
ND-3.3.5
(specify) _____________________________

Enteral and Parenteral Nutrition (2)

Feeding Assistance (4)

Nutrition provided through the GI tract via tube,

catheter, or stoma (enteral) or intravenously (centrally
or peripherally) (parenteral).

Accommodation or assistance in eating.

Enteral Nutrition (2.1)

Nutrition provided through the GI tract.

Formula/solution
Insert enteral feeding tube
Site care
Feeding tube flush

ND-2.1.1
ND-2.1.2
ND-2.1.3
ND-2.1.4

Parenteral Nutrition/IV Fluids (2.2)

Nutrition and fluids provided intravenously.
Formula/solution
Site care
IV fluids

ND-2.2.1
ND-2.2.2
ND-2.2.3

Supplements (3)
Medical Food Supplements (3.1)
Commercial or prepared foods or beverages that
supplement energy, protein, carbohydrate, fiber, fat
intake.
Type
Commercial beverage
ND-3.1.1
Commercial food
ND-3.1.2
Modified beverage
ND-3.1.3
Modified food
ND-3.1.4
Purpose
ND-3.1.5
(specify) _____________________________
Vitamin and Mineral Supplements (3.2)
Supplemental vitamins or minerals.
Multivitamin/mineral
ND-3.2.1
Multi-trace elements
ND-3.2.2
Vitamin
ND-3.2.3
A (1)
Riboflavin (7)
C (2)
Niacin (8)
D (3)
Folate (9)
E (4)
B6 (10)
K (5)
B12 (11)
Thiamin (6)
Other (specify) __________________ (12)
Mineral
ND-3.2.4
Calcium (1)
Potassium (5)
Chloride (2)
Phosphorus (6)

Adaptive equipment
ND-4.1
Feeding position
ND-4.2
Meal set-up
ND-4.3
Mouth care
ND-4.4
Other
ND-4.5
(specify) _____________________________

Feeding Environment (5)

Adjustment of the factors where food is served that
impact food consumption.

Lighting
ND-5.1
Odors
ND-5.2
Distractions
ND-5.3
Table height
ND-5.4
Table service/set up
ND-5.5
Room temperature
ND-5.6
Other
ND-5.7
(specify) _____________________________

Nutrition-Related Medication
Management (6)
Modification of a medication or herbal to optimize
patient/client nutritional or health status.
Medications
ND-6.1
(specify prescription or OTC)_____________
Herbal/complementary products
ND-6.2
(specify) _____________________________

NUTRITION EDUCATION

Nutrition EducationContent (1)

Instruction or training intended to lead to nutritionrelated knowledge.

Purpose of the nutrition education

E-1.1
Priority modifications
E-1.2
Survival information
E-1.3
Nutrition relationship to health/disease E-1.4
Recommended modifications
E-1.5
Other or related topics
E-1.6
Other
E-1.7
(specify) _____________________________

Nutrition EducationApplication (2)

Instruction or training leading to nutrition-related

result interpretation or skills.

Result interpretation
E-2.1
Skill development
E-2.2
Other
E-2.3
(specify) ______________________________

NUTRITION COUNSELING

Theoretical Basis/Approach (1)

The theories or models used to design and implement
an intervention.

Cognitive-Behavioral Theory
C-1.1
Health Belief Model
C-1.2
Social Learning Theory
C-1.3
Transtheoretical Model/
C-1.4
Stages of Change
Other
C-1.5
(specify) ______________________________

Strategies (2)
Selectively applied evidence-based methods or plans of
action designed to achieve a particular goal.

Motivational interviewing
C-2.1
Goal setting
C-2.2
Self-monitoring
C-2.3
Problem solving
C-2.4
Social support
C-2.5
Stress management
C-2.6
Stimulus control
C-2.7
Cognitive restructuring
C-2.8
Relapse prevention
C-2.9
Rewards/contingency management
C-2.10
Other
C-2.11
(specify) ______________________________

COORDINATION OF
NUTRITION CARE

RC

Coordination of Other Care During

Nutrition Care (1)
Facilitating services with other professionals,
institutions, or agencies during nutrition care.
Team meeting
RC-1.1
Referral to RD with different
RC-1.2
expertise
Collaboration/referral to other
RC-1.3
providers
Referral to community agencies/
RC-1.4
programs (specify) ______________________

Discharge and Transfer of Nutrition Care to

New Setting or Provider (2)
Discharge planning and transfer of nutrition care from
one level or location of care to another.
Collaboration/referral to other
RC-2.1
providers
Referral to community agencies/
RC-2.2
programs (specify) ______________________