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.
FOOD/NUTRITION-Related Fat and cholesterol intake (1.5.1) Diet experience (2.1.2)
HISTORY (FH) q Total fat FH-1.5.1.1 q Previously prescribed diets FH-2.1.2.1
Food and nutrient intake, food and nutrient adminis- q Saturated fat FH-1.5.1.2 q Previous diet/nutrition FH-2.1.2.2
tration, medication/herbal supplement intake, knowl- q Trans fatty acids FH-1.5.1.3 education/counseling
edge/beliefs/attitudes and behavior, food and supply q Polyunsaturated fat FH-1.5.1.4 q Self-selected diet/s followed FH-2.1.2.3
availability, physical activity, nutrition quality of life. q Monounsaturated fat FH-1.5.1.5 q Dieting attempts FH-2.1.2.4
q Omega-3 fatty acids FH-1.5.1.6 Eating environment (2.1.3)
Food and Nutrient Intake (1) Dietary cholesterol FH-1.5.1.7
q q Location FH-2.1.3.1
Composition and adequacy of food and nutrient intake, Essential fatty acids FH-1.5.1.8
q q Atmosphere FH-2.1.3.2
and meal and snack patterns.
Protein intake (1.5.2) q Caregiver/companion FH-2.1.3.3
Energy Intake (1.1) q Total protein FH-1.5.2.1 q Appropriate breastfeeding FH-2.1.3.4
Total energy intake from all sources, including food, q High biological value protein FH-1.5.2.2 accommodations/facility
beverages, supplements, and via enteral and parenteral q Casein FH-1.5.2.3 q Eats alone FH-2.1.3.5
routes.
q Whey FH-1.5.2.4 Enteral and Parenteral Nutrition
Energy intake (1.1.1) q Amino acids FH-1.5.2.5 Administration (2.1.4)
q Total energy intake FH-1.1.1.1 q Essential amino acids FH-1.5.2.6 q Enteral access FH-2.1.4.1

Montioring & Evaluation

Food and Beverage Intake (1.2) Carbohydrate intake (1.5.3) q Parenteral access FH-2.1.4.2
Type, amount, and pattern of intake of foods and food q Total carbohydrate FH-1.5.3.1
groups, indices of diet quality, intake of fluids, breast q Sugar FH-1.5.3.2
Medication and herbal supplement use (3)
Prescription and over-the counter medications, includ-

Assessment &
milk and infant formula q Starch FH-1.5.3.3
ing herbal preparations and complementary medicine
Fluid/Beverage intake (1.2.1) q Glycemic index FH-1.5.3.4
products used.
q Oral fluids FH-1.2.1.1 q Glycemic load FH-1.5.3.5
q Food-derived fluids FH-1.2.1.2 q Source of carbohydrate FH-1.5.3.6 Medication and herbal supplements (3.1)
q Liquid meal replacement FH-1.2.1.3 q Insulin-to-carbohydrate ratio FH-1.5.3.7 q Medications, specify prescription FH-3.1.1
or supplement or OTC
Fiber intake (1.5.4)
q Herbal/complementary products FH-3.1.2
Food intake (1.2.2) q Total fiber FH-1.5.4.1
(specify)
q Amount of food FH-1.2.2.1 q Soluble fiber FH-1.5.4.2
q Misuse of medication (specify) FH-3.1.3
q Types of food/meals FH-1.2.2.2 q Insoluble fiber FH-1.5.4.3
q Meal/snack pattern FH-1.2.2.3 Micronutrient Intake (1.6) Knowledge/Beliefs/Attitudes (4)
q Diet quality index FH-1.2.2.4 Vitamin and mineral intake from all sources, e.g., food, Understanding of nutrition-related concepts and con-
q Food variety FH-1.2.2.5 beverages, supplements, and via enteral and parenteral viction of the truth and feelings/emotions toward some
Breast milk/infant formula intake (1.2.3) routes. nutrition-related statement or phenomenon, along with
q Breast milk intake FH-1.2.3.1 readiness to change nutrition-related behaviors.
Vitamin intake (1.6.1)
q Infant formula intake FH-1.2.3.2 q A (1) q Riboflavin (7) Food and nutrition knowledge (4.1)
Enteral and Parenteral Nutrition Intake (1.3) q C (2) q Niacin (8) q Area(s) and level of knowledge FH-4.1.1
Specialized nutrition support intake from all sources, q D (3) q Folate (9) q Diagnosis specific or global FH-4.1.2
e.g., enteral and parenteral routes. q E (4) q B6 (10) nutrition-related knowledge score
q K (5) q B12 (11) Beliefs and attitudes (4.2)
Enteral Nutrition Intake (1.3.1)
q Thiamin (6) q Multivitamin (12) Conflict with personal/family FH-4.2.1
q Formula/solution FH-1.3.1.1 q
q Other (specify)______________________ (13) value system
q Feeding tube flush FH-1.3.1.2
Mineral/element intake (1.6.2) q Distorted body image FH-4.2.2
Parenteral Nutrition Intake (1.3.2)
q Calcium (1) q Potassium (5) q End-of-life decisions FH-4.2.3
q Formula/solution FH-1.3.2.1
q Chloride (2) q Phosphorus (6) q Motivation FH-4.2.4
q IV fluids FH-1.3.2.2
q Iron (3) q Sodium (7) q Preoccupation with food/nutrients FH-4.2.5
Bioactive Substance Intake (1.4) q Magnesium (4) q Zinc (8) q Preoccupation with weight FH-4.2.6
Alcohol, plant stanol and sterol esters, soy protein, q Multi-mineral (9) q Readiness to change nutrition- FH-4.2.7
psyllium and β-glucan, and caffeine intake from all related behaviors
q Multi-trace element (10)
sources, e.g., food, beverages, supplements, and via Self-efficacy FH-4.2.8
q Other, (specify) _ ____________________ (11) q
enteral and parenteral routes. q Self-talk/cognitions FH-4.2.9
Alcohol intake (1.4.1) Food and Nutrient Administration (2) q Unrealistic nutrition-related goals FH-4.2.10
q Drink size/volume FH-1.4.1.1 Current and previous diets and/or food modifications, q Unscientific beliefs/attitudes FH-4.2.11
q Frequency FH-1.4.1.2 eating environment, and enteral and parenteral nutri- q Food preferences (specify) FH-4.2.12
q Pattern of alcohol consumption FH-1.4.1.3 tion administration. q Emotions (specify) FH-4.2.13
Bioactive substance intake (1.4.2) Diet History (2.1)
Description of food and drink regularly provided or
Behavior (5)
q Plant sterol and stanol esters FH-1.4.2.1 Patient/client activities and actions, which influence
q Soy protein FH-1.4.2.2 consumed, past diets followed or prescribed and coun-
achievement of nutrition-related goals.
q Psyllium and β-glucan FH-1.4.2.3 seling received, and the eating environment.
Adherence (5.1)
q Food additives (specify) FH-1.4.2.4 Diet order (2.1.1)
q Self-reported adherence score FH-5.1.1
q Other (specify) FH-1.4.2.5 q General, healthful diet FH-2.1.1.1
q Nutrition visit attendance FH-5.1.2
Caffeine intake (1.4.3) q Modified diet FH-2.1.1.2
(specify) _______________________________ q Ability to recall nutrition goals FH-5.1.3
q Total caffeine FH-1.4.3.1 q Self-monitoring at agreed upon rate FH-5.1.4
q Enteral nutrition order FH-2.1.1.3
Macronutrient Intake (1.5) (specify) _______________________________ q Self-management as agreed upon FH-5.1.5
Fat and cholesterol, protein, carbohydrate, and fiber q Parenteral nutrition order FH-2.1.1.4 Avoidance behavior (5.2)
intake from all sources including food, beverages, (specify) _______________________________ q Avoidance FH-5.2.1
supplements, and via enteral and parenteral routes.
q Restrictive eating FH-5.2.2
q Cause of avoidance behavior FH-5.2.3

73 3rd Edition
 Nutrition Assessment and Monitoring and Evaluation Terminology, cont’d
Bingeing and purging behavior (5.3) Nutrition-related activities of daily
q FH-7.2.9 Gastrointestinal profile (1.4)
q Binge eating behavior FH-5.3.1 living (ADL) score q Alkaline phophatase BD-1.4.1
q Purging behavior FH-5.3.2 Nutrition-related instrumental
q FH-7.2.10 q Alanine aminotransferase, ALT BD-1.4.2
Mealtime behavior (5.4) activities of daily living (IADL) q Aspartate aminotransferase, AST BD-1.4.3
q Meal duration FH-5.4.1 score q Gamma glutamyl transferase, GGT BD-1.4.4
q Percent of meal time spent eating FH-5.4.2 Physical activity (7.3) q Gastric residual volume BD-1.4.5
q Preference to drink rather than eat FH-5.4.3 q Physical activity history FH-7.3.1 q Bilirubin, total BD-1.4.6
q Refusal to eat/chew FH-5.4.4 q Consistency FH-7.3.2 q Ammonia, serum BD-1.4.7
q Spitting food out FH-5.4.5 q Frequency FH-7.3.3 q Toxicology report, including alcohol BD-1.4.8
q Rumination FH-5.4.6 q Duration FH-7.3.4 q Prothrombin time, PT BD-1.4.9
q Patient/client/caregiver fatigue FH-5.4.7 q Intensity FH-7.3.5 q Partial thromboplastin time, PTT BD-1.4.10
during feeding process resulting q Type of physical activity FH-7.3.6 q INR (ratio) BD-1.4.11
in inadequate intake q Strength FH-7.3.7 q Fecal fat BD-1.4.12
q Willingness to try new foods FH-5.4.8 q TV/screen time FH-7.3.8 q Amylase BD-1.4.13
q Limited number of accepted foods FH-5.4.9 q Other sedentary activity time FH-7.3.9 q Lipase BD-1.4.14
q Rigid sensory preferences FH-5.4.10 q Involuntary physical movement FH-7.3.10 q Other digestive enzymes (specify) BD-1.4.15
q NEAT FH-7.3.11 q D-xylose BD-1.4.16
Social network (5.5)
q Hydrogen breath test BD-1.4.17
Ability to build and utilize FH-5.5.1
q
Nutrition-Related Patient/Client-Centered Intestinal biopsy BD-1.4.18
Montioring & Evaluation

q
social network
Measures (8) q Stool culture BD-1.4.19
Factors Affecting Access to Food and Food/ Patient/client’s perception of his/her nutrition interven- q Gastric emptying time BD-1.4.20
tion and its impact on life. Small bowel transit time BD-1.4.21
Assessment &

Nutrition-Related Supplies (6) q

Factors that affect intake and availability of a suf- Nutrition quality of life (8.1) q Abdominal films BD-1.4.22
ficient quantity of safe, healthful food as well as food/ q Nutrition quality of life responses FH-8.1.1 q Swallow study BD-1.4.23
nutrition-related supplies. Glucose/endocrine profile (1.5)
Anthropometric Glucose, fasting BD-1.5.1
Food/nutrition program participation (6.1) q
Measurements (AD) Glucose, casual BD-1.5.2
q Eligibility for government programs FH-6.1.1 q
Height, weight, body mass index (BMI), growth pattern HgbA1c BD-1.5.3
q Participation in government FH-6.1.2 q
indices/percentile ranks, and weight history. Preprandial capillary BD-1.5.4
programs q
q Eligibility for community programs FH-6.1.3 Body composition/growth/weight history (1.1) plasma glucose
q Participation in community FH-6.1.4 q Height/length AD-1.1.1 q Peak postprandial capillary BD-1.5.5
programs q Weight AD-1.1.2 plasma glucose
q Frame size AD-1.1.3 q Glucose tolerance test BD-1.5.6
Safe food/meal availability (6.2)
q Weight change AD-1.1.4 q Cortisol level BD-1.5.7
q Availability of shopping facilities FH-6.2.1
q Body mass index AD-1.1.5 q IGF-binding protein BD-1.5.8
q Procurement, identification of FH-6.2.2
q Growth pattern indices/ AD-1.1.6 q Thyroid function tests BD-1.5.9
safe food
percentile ranks (TSH, T4, T3)
q Appropriate meal preparation FH-6.2.3
q Body compartment estimates AD-1.1.7 Inflammatory profile (1.6)
facilities
Availability of safe food storage FH-6.2.4 q C-reactive protein BD-1.6.1
q Biochemical Data, Medical Tests
Appropriate storage technique FH-6.2.5 Lipid profile (1.7)
q
and PROCEDURES (BD)
Safe water availability (6.3) Laboratory data, (e.g., electrolytes, glucose, and lipid q Cholesterol, serum BD-1.7.1
q Availability of potable water FH-6.3.1 panel) and tests (e.g., gastric emptying time, resting q Cholesterol, HDL BD-1.7.2
q Appropriate water decontamination FH-6.3.2 metabolic rate). q Cholesterol, LDL BD-1.7.3
q Cholesterol, non-HDL BD-1.7.4
Food and nutrition-related supplies availability (6.4) Acid-base balance (1.1)
q Total cholesterol:HDL cholesterol BD-1.7.5
q Access to food and nutrition- FH-6.4.1 q Arterial pH BD-1.1.1
q LDL:HDL BD-1.7.6
related supplies q Arterial bicarbonate BD-1.1.2
q Triglycerides, serum BD-1.7.7
q Access to assistive eating devices FH-6.4.2 q Partial pressure of carbon dioxide BD-1.1.3
q Access to assistive food preparation FH 6.4.3 in arterial blood, PaCO2 Metabolic rate profile (1.8)
devices q Partial pressure of oxygen in BD-1.1.4 q Resting metabolic rate, measured BD-1.8.1
arterial blood, PaO2 q RQ BD-1.8.2
Physical Activity and Function (7) Venous pH BD-1.1.5
q Mineral profile (1.9)
Physical activity, cognitive and physical ability to en- Venous bicarbonate BD-1.1.6
q q Copper, serum or plasma BD-1.9.1
gage in specific tasks, e.g., breastfeeding, self-feeding.
Electrolyte and renal profile (1.2) q Iodine, urinary excretion BD-1.9.2
Breastfeeding (7.1) q BUN BD-1.2.1 q Zinc, serum or plasma BD-1.9.3
q Initiation of breastfeeding FH-7.1.1 q Creatinine BD-1.2.2 q Other BD-1.9.4
q Duration of breastfeeding FH-7.1.2 BUN:creatinine ratio BD-1.2.3
q Nutritional anemia profile (1.10)
q Exclusive breastfeeding FH-7.1.3 Glomerular filtration rate BD-1.2.4
q q Hemoglobin BD-1.10.1
q Breastfeeding problems FH-7.1.4 Sodium BD-1.2.5
q q Hematocrit BD-1.10.2
Nutrition-related ADLs and IADLs (7.2) q Chloride BD-1.2.6 q Mean corpuscular volume BD-1.10.3
q Physical ability to complete tasks FH-7.2.1 q Potassium BD-1.2.7 q Red blood cell folate BD-1.10.4
for meal preparation q Magnesium BD-1.2.8 q Red cell distribution width BD-1.10.5
q Physical ability to self-feed FH-7.2.2 q Calcium, serum BD-1.2.9 q B12, serum BD-1.10.6
q Ability to position self in relation FH-7.2.3 q Calcium, ionized BD-1.2.10 q Methylmalonic acid, serum BD-1.10.7
to plate q Phosphorus BD-1.2.11 q Folate, serum BD-1.10.8
q Receives assistance with intake FH 7.2.4 q Serum osmolality BD-1.2.12 q Homocysteine, serum BD-1.10.9
q Ability to use adaptive eating devices FH 7.2.5 q Parathyroid hormone BD-1.2.13 q Ferritin, serum BD-1.10.10
q Cognitive ability to complete tasks FH-7.2.6 Iron, serum BD-1.10.11
Essential fatty acid profile (1.3) q
for meal preparation Total iron-binding capacity BD-1.10.12
q Triene:Tetraene ratio BD-1.3.1 q
q Remembers to eat, recalls eating FH-7.2.7 q Transferrin saturation BD-1.10.13
q Mini Mental State Examination FH-7.2.8
Score
3rd Edition 74
 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
q Albumin BD-1.11.1 q Physical disability CH-1.1.9 q History of recent crisis CH-3.1.8
q Prealbumin BD-1.11.2 q Mobility CH-1.1.10 (specify) _______________________________
q Transferrin BD-1.11.3 q Daily stress level CH-3.1.9
q Phenylalanine, plasma BD-1.11.4 Patient/Client/Family Medical/Health
q Tyrosine, plasma BD-1.11.5 History (2) COMPARATIVE STANDARDS (CS)
Amino acid, other, specify BD-1.11.6 Patient/client or family disease states, conditions, and
q
illnesses that may have nutritional impact. Energy Needs (1)
q Antibody level, specify BD-1.11.7
Patient/client OR family nutrition-oriented Estimated energy needs (1.1)
Urine profile (1.12)
medical/health history (2.1) q Total energy estimated needs CS-1.1.1
q Urine color BD-1.12.1
Specify issue(s) and whether it is patient/client history q Method for estimating needs CS-1.1.2
q Urine osmolality BD-1.12.2
(P) or family history (F)
q Urine specific gravity BD-1.12.3 Macronutrient Needs (2)
q Urine test, specify BD-1.12.4 q Patient/client chief nutrition CH-2.1.1
complaint (specify) ________________ P or F Estimated fat needs (2.1)
q Urine volume BD-1.12.5
q Cardiovascular CH-2.1.2 q Total fat estimated needs CS-2.1.1
Vitamin profile (1.13) (specify) _________________________ P or F q Type of fat needed CS-2.1.2
q Vitamin A, serum or plasma retinol BD-1.13.1 q Endocrine/metabolism CH-2.1.3 q Method for estimating needs CS-2.1.3
q Vitamin C, plasma or serum BD-1.13.2 (specify) _________________________ P or F Estimated protein needs (2.2)
q Vitamin D, 25-hydroxy BD-1.13.3 Excretory CH-2.1.4 Total protein estimated needs CS-2.2.1

Montioring & Evaluation

q q
q Vitamin E, plasma alpha-tocopherol BD-1.13.4 (specify) _________________________ P or F q Type of protein needed CS-2.2.2
q Thiamin, activity coefficient for BD-1.13.5 Gastrointestinal CH-2.1.5
q q Method for estimating needs CS-2.2.3
erythrocyte transketolase activity (specify) _________________________ P or F

Assessment &
Riboflavin, activity coefficient BD-1.13.6 Estimated carbohydrate needs (2.3)
q q Gynecological CH-2.1.6
for erythrocyte glutathione q Total carbohydrate estimated needs CS-2.3.1
(specify) _________________________ P or F
reductase activity q Type of carbohydrate needed CS-2.3.2
q Hematology/oncology CH-2.1.7
Niacin, urinary N’methyl- BD-1.13.7 q Method for estimating needs CS-2.3.3
q (specify) _________________________ P or F
nicotinamide concentration q Immune (e.g., food allergies) CH-2.1.8 Estimated fiber needs (2.4)
q Vitamin B6, plasma or serum BD-1.13.8 (specify) _________________________ P or F q Total fiber estimated needs CS-2.4.1
pyridoxal 5’phosphate concentration q Integumentary CH-2.1.9 q Type of fiber needed CS-2.4.2
q Other BD-1.13.9 (specify) _________________________ P or F q Method for estimating needs CS-2.4.3
q Musculo-skeletal CH-2.1.10
Nutrition-Focused Fluid Needs (3)
(specify) _________________________ P or F
Physical Findings (PD) q Neurological CH-2.1.11 Estimated fluid needs (3.1)
Findings from an evaluation of body systems, muscle
(specify) _________________________ P or F q Total fluid estimated needs CS-3.1.1
and subcutaneous fat wasting, oral health, suck/swal-
q Psychological CH-2.1.12 q Method for estimating needs CS-3.1.2
low/breathe ability, appetite, and affect.
(specify) _________________________ P or F
Nutrition-focused physical findings (1.1) q Respiratory CH-2.1.13 Micronutrient Needs (4)
q Overall appearance PD-1.1.1 (specify) _________________________ P or F Estimated vitamin needs (4.1)
(specify) _______________________________ q Other CH-2.1.14 q A (1) q Riboflavin (7)
q Body language PD-1.1.2 (specify) _________________________ P or F q C (2) q Niacin (8)
(specify) _______________________________ D (3) Folate (9)
Treatments/therapy/alternative medicine (2.2) q q
q Cardiovascular-pulmonary PD-1.1.3 E (4) B6 (10)
Documented medical or surgical treatments, comple- q q
(specify) _______________________________ K (5) B12 (11)
mentary and alternative medicine that may impact nu- q q
q Extremities, muscles and bones PD-1.1.4 tritional status of the patient q Thiamin (6)
(specify) _______________________________ Other (specify) (12)
q Medical treatment/therapy CH-2.2.1 q
q Digestive system (mouth to rectum) PD-1.1.5 (specify) _______________________________ q Method for estimating needs (13)
(specify) _______________________________
q Surgical treatment CH-2.2.2 Estimated mineral needs (4.2)
q Head and eyes PD-1.1.6 (specify) _______________________________
(specify) _______________________________ q Calcium (1) q Potassium (5)
q Complementary/alternative medicine CH-2.2.3 q Chloride (2) q Phosphorus (6)
q Nerves and cognition PD-1.1.7 (specify) _______________________________
(specify) _______________________________ q Iron (3) q Sodium (7)
q Palliative/end-of-life care CH-2.2.4 q Magnesium (4) q Zinc (8)
q Skin PD-1.1.8 (specify) _______________________________
(specify) _______________________________ q Other (specify) (9)
q Vital signs PD-1.1.9 Social History (3) q Method for estimating needs (10)
(specify) _______________________________ Patient/client socioeconomic status, housing situation,
medical care support and involvement in social groups. Weight and Growth Recommendation (5)
Client History (CH) Social history (3.1) Recommended body weight/body mass index/
Current and past information related to personal, medi- q Socioeconomic factors CH-3.1.1 growth (5.1)
cal, family, and social history. (specify) _______________________________ q Ideal/reference body weight (IBW) CS-5.1.1
q Living/housing situation CH-3.1.2 q Recommended body mass CS-5.1.2
Personal History (1) index (BMI)
(specify) _______________________________
General patient/client information such as age, gender,
q Domestic issues CH-3.1.3 q Desired growth pattern CS-5.1.3
race/ethnicity, language, education, and role in family.
(specify) _______________________________
Personal data (1.1) q Social and medical support CH-3.1.4
q Age CH-1.1.1 (specify) _______________________________
q Gender CH-1.1.2 q Geographic location of home CH-3.1.5
q Race/Ethnicity CH-1.1.3 (specify) _______________________________
q Language CH-1.1.4 q Occupation CH-3.1.6
q Literacy factors CH-1.1.5 (specify) _______________________________
q Education CH-1.1.6 q Religion CH-3.1.7
q Role in family CH-1.1.7 (specify) _______________________________
q Tobacco use CH-1.1.8

75 3rd Edition