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CHAPTER
21
Dietetics
Dietetics (DY-eh-TET-iks) is the medical specialty that studies nutrients
and foods and uses diagnostic tests, medical and surgical procedures,
diets, and drugs to maintain wellness and prevent or treat disease.
MEASURE YOUR PROGRESS: LEARNING OBJECTIVES
After you study this chapter, you should be able to
1. Identify three macronutrients and ten micronutrients and describe their functions in the body.
2. Describe the processes of taste and metabolism.
3. Build dietetic words from combining forms, prefixes, and suffixes.
4. Describe five different types of therapeutic diets.
5. Describe common symptoms, signs, and diseases related to dietetics.
6. Describe common dietetic diagnostic laboratory tests.
7. Describe common dietetic medical and surgical procedures and drug categories.
8. Define common dietetic abbreviations.
9. Correctly spell and pronounce dietetic words.
10. Test your knowledge of dietetics by completing review exercises at the end of the chapter.
Medical Language Key
To unlock the meaning of a medical word, first define each word
part. Then put the word part definitions in order, beginning with the
suffix, then the first word part.
SUFFIX
COMBINING FORM
Word Part
-ics
dietet/o-
Word Part Definition
knowledge, practice
foods, diet
Dietetics: The knowledge and practice of foods and diet.
dietet/odietet/omeans
foods, diet
-ics
-ics
means
knowledge, practice
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Anatomy and Physiology
Dietetics is related to several different body systems. The
limbic system of the brain processes the pleasurable emotions and memories associated with food and eating. The
eyes detect the visible presence of food and send this
information to the visual cortex of the brain. The nose
detects food smells and sends this information to the olfactory cortex of the brain. The tongue detects several different tastes and sends this information to the gustatory cortex of the brain. Food is processed by the gastrointestinal
system and transformed into nutrients to meet the needs of
the body.
Nutrients and Nutrition
A nutrient is a substance that provides nourishment to the body.
Nutrients include carbohydrates, proteins, lipids, vitamins, and minerals. An essential nutrient is one that the body cannot produce itself and
must obtain from food.
Macronutrients are nutrients that the body needs in large amounts
each day. Carbohydrates, proteins, and lipids are macronutrients.
Macronutrients provide different amounts of energy.
• Carbohydrates provide 4 calories per gram
• Proteins provide 4 calories per gram
• Lipids provide 9 calories per gram
Micronutrients are nutrients that the body needs in very tiny
amounts, sometimes a little as one-millionth of a gram each day.
Vitamins and minerals are micronutrients.
Nutrition is the process by which the body uses nutrients to meet
its needs for nourishment, growth, and reproduction.
nutrient (NOO-tree-ent)
nutri/o- nourishment
-ent pertaining to
nutritious (noo-TRISH-us)
nutriti/o- nourishment
-ous pertaining to
macronutrient (MAK-roh-NOO-tree-ent)
macr/o- large
nutri/o- nourishment
-ent pertaining to
A macronutrient is not a nutrient that is
large in size; it is one that the body needs
in large amounts.
micronutrient (MY-kroh-NOO-tree-ent)
micr/o- small
nutri/o- nourishment
-ent pertaining to
nutrition (noo-TRISH-un)
nutri/o- nourishment
-tion a process; being or having
nutritional (noo-TRISH-un-al)
nutri/o- nourishment
-tion a process; being or having
-al pertaining to
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Carbohydrates
The body needs carbohydrates to meet immediate energy needs and to
store energy for future needs. The body must obtain all of the carbohydrates it needs from foods in the diet. The enzyme amylase (produced by the salivary glands and the pancreas) breaks down carbohydrates into individual sugar molecules that can be absorbed into the
blood. Carbohydrates include monosaccharides, disaccharides, and
polysaccharides.
Monosaccharides are simple sugars that contain a single sugar
molecule.
• Glucose (sugar in the blood)
• Fructose (sugar in fruits) (see Figure 21-1 ■)
carbohydrate (KAR-boh-HY-drayt)
carb/o- carbon atoms
hydr/o- water; fluid
-ate composed of; pertaining to
monosaccharide
(MAWN-oh-SAK-ah-ride)
mon/o- one, single
sacchar/o- sugar
-ide chemically modified structure
glucose (GLOO-kohs)
gluc/o- glucose (sugar)
-ose full of
fructose (FRUHK-tohs)
fruct/o- fruit
-ose full of
Add words to make a correct and complete definition of fructose: full of [the
Figure 21-1 ■ Fructose.
Fructose is the sugar found naturally in fruits. A survey conducted by the
U.S. Department of Agriculture found that, on a daily basis, 50% of the
people surveyed did not eat any fruit at all.
To meet future demands for a quick source of energy, the body stores
glucose molecules as glycogen in the liver and skeletal muscles.
Disaccharides are composed of two sugar molecules.
• Sucrose (table sugar made from sugar cane) (see Figure 21-2 ■)
• Lactose (sugar found in milk from humans and animals)
glycogen (GLY-koh-jen)
glyc/o- glucose (sugar)
-gen that which produces
disaccharide (dy-SAK-ah-ride)
di- two
sacchar/o- sugar
-ide chemically modified structure
sucrose (SOO-krohs)
sucr/o- sugar (cane sugar)
-ose full of
lactose (LAK-tohs)
lact/o- milk
-ose full of
Add words to make a correct and complete definition of lactose: full of [the sugar
found in] milk.
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Figure 21-2 ■ Empty calories.
Manufactured foods can contain large amounts of sugar (and fat) in which the
calories are in a concentrated form and not associated with the vitamins and
minerals found in whole foods.
Polysaccharides are composed of three or more sugar molecules.
•
•
•
Starch (found in vegetables and plants)
Cellulose (vegetable fiber found in plants)
Pectin (found in fruits)
polysaccharide (PAWL-ee-SAK-ah-ride)
poly- many, much
sacchar/o- sugar
-ide chemically modified structure
cellulose (SEL-yoo-lohs)
cellul/o- cell
-ose full of
pectin (PEK-tin)
pect/o- stiff
-in a substance
Commercially prepared pectin is added to
jellies and jams to thicken them.
Did You Know?
The first artificial sweetener was named saccharin to emphasize
its connection to natural sugar. The combining form sacchar/omeans sugar.
Dextrose is a manufactured sugar. It is also known as d-glucose
because it is the dextrorotatory or right-handed version of the glucose molecule. It is used in intravenous fluids.
For many years, it was felt that simple carbohydrates like table sugar
raised the blood sugar quickly while complex carbohydrates like potatoes
raised the blood sugar more slowly. Now it has been shown that table
sugar raises the blood sugar level at about the same rate as bread or
potatoes.
Your body cannot break apart cellulose or pectin, and so they function
as dietary fiber rather than as carbohydrates.
dextrose (DEKS-trohs)
dextr/o- right
-ose full of
Add words to make a correct and complete definition of dextrose: full of a right
[-handed molecule of glucose].
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Protein
The body needs protein to build, repair, or replace all types of tissues
and to synthesize enzymes, hormones, neurotransmitters, antibodies,
and hemoglobin. The body obtains the protein it needs from foods in
the diet. The enzyme protease (produced by the stomach) breaks down
the protein in foods into individual amino acids that can be absorbed
into the blood. There are 22 different amino acids. Nine of these are
essential amino acids because the body cannot produce them and they
must be obtained from foods. If a single food contains all nine essential amino acids, it is a complete protein. Protein that comes from an
animal (meat, fish, eggs, dairy products) is a complete protein, but
soybeans are a unique example of a complete protein from a plant
source. If a single food does not contain all nine essential amino acids,
it is an incomplete protein. Vegetables, whole grains, nuts, and seeds
are incomplete proteins; however, a variety of incomplete protein
foods can be combined to create complete protein.
protein (PROH-teen)
prote/o- protein
-in a substance
amino acid (ah-MEE-noh AS-id)
Did You Know?
The body takes amino acids from the food and uses them to
make more than 100,000 different protein molecules for use in
the body. Each protein can be a chain of 1,000 or more amino
acids.
Lipids
The body needs lipids to transport and store vitamins A, D, E, and K;
to store energy for future needs; and to make hormones. The body
must obtain all of the lipids it needs from foods in the diet. Dietary
lipids are classified as saturated or polyunsaturated fats. The enzyme
lipase (produced by the pancreas) breaks down lipids into fatty acid
molecules that can be absorbed into the blood. Saturated fats are lipids
in which a hydrogen atom is bonded to every position in the fatty acid
chain. Saturated fats are derived from animal products and are solid at
room temperature (see Figure 21-3 ■). Polyunsaturated fats are lipids
that have fewer hydrogen atoms. Most polyunsaturated fats (oils) are
liquids at room temperature. Vegetable oils (with the exception of
coconut) contain polyunsaturated fat.
lipid (LIP-id)
lip/o- lipid (fat)
-id resembling; source or origin
saturated (SATCH-uh-ray-ted)
satur/o- filled up
-ated pertaining to a condition; composed of
polyunsaturated
(PAWL-ee-un-SATCH-uh-ray-ted)
poly- many, much
un- not
satur/o- filled up
-ated pertaining to a condition; composed of
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Figure 21-3 ■ Saturated fats.
Saturated fats in animal products and some plant products like coconut are solid
at room temperature.
Did You Know?
Margarine begins as a polyunsaturated oil (such as corn oil).
Hydrogen atoms are then added to the oil in a process known as
hydrogenation. This oil is then hydrogenated, which changes its
physical properties so that it remains solid at room temperature. In this
form, it is known as trans fat. Both trans fat and saturated fat are undesirable in the diet because they raise the level of low-density lipoprotein (LDL),
the lipoprotein carrier that deposits cholesterol on the arterial walls.
Omega-3 fatty acids, which are found in fish, may help lower serum cholesterol and triglyceride levels.
The American diet is very high in fat. Approximately 40 to 50% of the total
daily calories come from fat. Ideally, this should be 30 to 35%.
Lipid-Containing Compounds Lipid-containing compounds—
cholesterol, triglycerides, lipoproteins, and phospholipids—contain
fatty acids combined with another molecule.
Cholesterol is a combination of fatty acids and an alcohol group.
Cholesterol is an important part of bile, the sex hormones estradiol
and testosterone, as well as neurotransmitters and cell membranes.
Triglyceride is a combination of fatty acids and glycerol molecules.
Triglycerides are stored as fat that protects the internal organs, insulates the body from the cold, provides emergency energy reserves, and
holds the fat-soluble vitamins A, D, E, and K. Excessive amounts of
triglycerides are stored in larger deposits as adipose tissue.
Lipoproteins are a combination of fatty acids and protein molecules.
They are carrier molecules that transport cholesterol and triglycerides
through the blood.
Phospholipids are a combination of fatty acids and phosphorus.
They are carrier molecules that transport the fat-soluble vitamins A, D,
E, and K through the blood.
cholesterol (koh-LES-ter-awl)
Cholesterol is a combination of the combining form chol/e- (bile, gall) and the
suffix -sterol. Cholesterol is the main component of bile. A sterol is a chemical compound with an alcohol group (shown by
the suffix -ol).
triglyceride (try-GLIS-er-ide)
tri- three
glycer/o- glycerol (sugar alcohol)
-ide chemically modified structure
Add words to make a correct and complete definition of triglyceride: a chemically
modified [compound of] three [fatty acids
and one] glycerol.
adipose (AD-ih-pohs)
adip/o- fat
-ose full of
lipoprotein (LIP-oh-PROH-teen)
lip/o- lipid (fat)
prote/o- protein
-in a substance
phospholipid (FAWS-foh-LIP-id)
phosph/o- phosphorus
lip/o- lipid (fat)
-id resembling; source or origin
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Vitamins
Vitamins are micronutrients that play an important role in many of the
chemical reactions of metabolism. There are 13 vitamins—nine watersoluble vitamins and four fat-soluble vitamins.
Water-soluble vitamins include vitamin B1 (thiamin), vitamin B2
(riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin
B6 (pyridoxine), and vitamin B12 (cyanocobalamin), folate (folic acid),
biotin, and vitamin C (ascorbic acid). With the exception of vitamins
B12 and C, water-soluble vitamins are not stored in the body (see Table
21-1). Each day, the body needs to replenish its supply of these
vitamin (VITE-ah-min)
Vitamin is a combination of the Latin word
vita (life) and the suffix -amine (chemical
compound containing nitrogen and hydrogen), but with the final -e deleted.
Table 21-1 Water-Soluble Vitamins
Vitamin Name
Pronunciation
Function
Dietary Sources
vitamin B1
(thiamin)
thiamin (THY-ah-min)
Metabolizes carbohydrates
Synthesizes neurotransmittors
Meat, fish, whole grains, beans, nuts
vitamin B2
(riboflavin)
riboflavin
(RY-boh-FLAY-vin)
Helps body to use vitamin B6
Metabolizes amino acids, glucose, and
fatty acids
Meat, fish, dairy products, whole grains,
vegetables, beans, nuts
vitamin B3
(niacin)
niacin (NY-ah-sin)
Metabolizes carbohydrates
Meat, fish, eggs, dairy products, whole
grains, leafy green vegetables, potatoes,
nuts
Note: The body also makes this vitamin
from the amino acid tryptophan in the diet.
vitamin B5
(pantothenic
acid)
pantothenic acid
(PAN-toh-THEN-ik
AS-id)
Metabolizes carbohydrates
Synthesizes fatty acids
Meat, fish, eggs, dairy products, whole
grains, beans, nuts
Note: Bacteria in the intestines produce this
vitamin.
vitamin B6
(pyridoxine)
pyridoxine
(PIR-ih-DAWK-seen)
Metabolizes proteins and fats
Meat, fish, eggs, whole grains, bananas,
beans, nuts
vitamin B12*
(cyanocobalamin)
cyanocobalamin
(SY-an-oh-kohBAWL-ah-min)
Maintains myelin sheath on nerves
Helps form red blood cells
Meat, fish, eggs, dairy products. There are
no plant sources.
Note: Bacteria in the intestines also produce
a small amount of this vitamin.
folate
(folic acid)
folate
(FOH-layt)
folic acid
(FOH-lik AS-id)
Synthesizes DNA and protein
Helps form red blood cells
Liver, whole grains, beans, green leafy
vegetables, fruits
biotin
biotin
(BY-oh-tin)
Metabolizes carbohydrates and fats
Liver, eggs, beans, vegetables, nuts
Note: Bacteria in the intestines also produce
this vitamin.
vitamin C
(ascorbic acid)
ascorbic acid
(ah-SKOR-bik
AS-id)
Protects from damage by free radicals in
the environment
Maintains healthy connective tissue
Synthesizes protein
Strengthens immune system
Citrus fruits (see Figure 21-4 ■), green leafy
vegetables
*can only be absorbed if the stomach produces intrinsic factor
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Figure 21-4 ■ Vitamin C.
Citrus fruits are a rich source of vitamin C.
vitamins through food intake or through dietary supplements. Watersoluble vitamins are destroyed by heat and prolonged cooking. The
B vitamins are lost during the milling process when the outer covering
of a grain like rice or wheat is removed. Manufacturers then replace
the B vitamins and label the product as enriched. Megadoses of watersoluble vitamins, extremely large doses taken as dietary supplements,
are mostly excreted in the urine.
Fat-soluble vitamins include vitamins A, D, E, and K. Fat-soluble vitamins are stored in the fatty tissue of the body (see Table 21-2). The
body draws on those stores if the amount of fat-soluble vitamins in the
diet is inadequate. During the commercial processing of milk, two fatsoluble vitamins (A and D) are added to make the milk fortified.
Megadoses of fat-soluble vitamins remain in the body’s fat stores and
can reach toxic levels.
A Closer Look
Vitamin B1 was the first vitamin to be discovered; hence the
designation B1. Because B1 contained a nitrogen group known as
an amine, the word vitamine was created in 1912 to describe it.
Later, when it was discovered that other vitamins did not have an
amine group, the spelling was changed to delete the -e.
megadose (MEG-ah-dohs)
meg/a- large
-dose measured quantity
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Table 21-2 Fat-Soluble Vitamins
Vitamin Name
Pronunciation
Function
Dietary Sources
vitamin A
(retinol, retinoic
acid)
(betacarotene)
retinol (RET-ih-nawl)
Builds bones and teeth
Maintains healthy retina and macula in
the eyes
Maintains skin and connective tissues
Meat, liver, dairy products, egg yolks, fruits;
green, leafy, yellow, and orange
vegetables
retinoic acid
(RET-ih-NOH-ik
AS-id)
betacarotene
(BAY-tah-KAIRoh-teen)
Word Alert
SOUND-ALIKE WORDS
retinol (noun)
Vitamin A in food from animal sources
Example: Retinol is a form of vitamin A.
retinal
(adjective) Pertaining to the retina in the eye
Example: The retinal artery brings oxygenated blood to the tissues
of the retina.
Connections
Dermatology (Chapter 7). Topical vitamin A–type drugs are used to treat
the skin diseases of acne vulgaris, severe cystic acne, and psoriasis.
vitamin D
(cholecalciferol)
(ergocalciferol)
cholecalciferol
(KOH-lee-kal-SIFer-awl)
Builds bones and teeth
Helps calcium be absorbed from food
Cod liver oil, eggs, dairy products, fortified
milk
Note: The body also makes this vitamin
when sunlight reacts with cholesterol in the
skin.
ergocalciferol
(AIR-goh-kal-SIFer-awl)
vitamin E
(tocopherol)
tocopherol
(toh-KAWF-er-awl)
Maintains healthy skin and mucous
membranes
Strengthens the immune system
Keeps blood from clotting
Maintains healthy reproductive organs
Protects body from damage by free
radicals
Meat, milk, whole grains, green leafy
vegetables, nuts, oils
vitamin K
(phytonadione)
phytonadione
(FY-toh-nayDY-awn)
Important in blood clotting
Liver, dairy products, green leafy
vegetables, fruits
Note: Bacteria in the intestines make this
vitamin
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Minerals
Minerals are micronutrients that are chemical elements found in the
soil and water. Both plant and animal foods contain minerals because
plants take up minerals as they grow, and animals ingest minerals
when they eat plants (see Table 21-3).
Table 21-3 Minerals
Mineral Name
Pronunciation
Function
Dietary Sources
calcium
calcium
(KAL-see-um)
Builds bones and teeth
Contracts muscles
Dairy products, salmon, dark green vegetables.
Orange juice and milk are often fortified with calcium.
iodine
iodine (EYE-oh-dine)
Component of thyroid
hormones
Seafood, iodized salt
iron
iron (EYE-ern)
Forms red blood cells
Meat, eggs, whole grains
magnesium
magnesium
(mag-NEE-zee-um)
Component of enzymes
Whole grains, beans, bananas, fruits, nuts, raisins, prunes
phosphorus
phosphorus
(FAWS-for-us)
Builds bones and teeth
Maintains cell membrane
Meat, fish, eggs, milk, whole grains, beans, nuts
potassium
potassium
(poh-TAS-ee-um)
Contracts muscles
Bananas, brewer’s yeast, dried fruits, beans, nuts, molasses
sodium
sodium
(SOH-dee-um)
Maintains fluid balance
and blood pressure
Conducts nerve impulses
Contracts muscles
Most foods and public drinking water, salt tablets
zinc
zinc (ZINGK)
Metabolizes carbohydrates
and proteins
Produces testosterone
and sperm
Meat, shellfish, eggs, dairy products, legumes, peanut
butter
Connections
Public Health. The Recommended Dietary Allowance (RDA) is
a guideline prepared by the Food and Nutrition Board of the National
Academy of Sciences. It establishes the amount of an essential nutrient that
is needed to meet the nutritional needs of most healthy people. There are
18 different categories of RDAs, based on age and sex. There are also special categories for pregnant women and nursing mothers.
Most water-soluble vitamins and all of the fat-soluble vitamins have a
recommended dietary allowance (RDA). There is an RDA for some minerals
(calcium, phosphorus, magnesium, iron, zinc, and iodine), and a recommended daily range of intake for other minerals. Carbohydrates, lipids, proteins, and fiber do not have an RDA.
Sodium plays a role in the development of hypertension. The first step in
treating hypertension is to put the patient on a no-added-salt or a lowsodium diet. The American Heart Association recommends a maximum daily
sodium intake of 3,000 mg. However, the average American eats 4,000 to
5,000 mg of sodium each day. In November 2002, the American Public
Health Association called for a 50% reduction in the sodium content of
processed foods and restaurant foods.
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Physiology of Taste and Metabolism
As food enters the oral cavity, food particles touch taste buds on the
tongue. The taste buds contain hundreds of different taste receptors
that sense the taste and relay that information to the gustatory cortex
in the brain. Traditionally, the sense of taste has been thought of as
having four parts: sweet, salty, sour, or bitter. A fifth taste receptor has
been identified that detects umami, the savory taste found in meats,
monosodium glutamate (MSG), mushrooms, aged cheese, and soy
sauce.
Foods are broken down into their component nutrients in the gastrointestinal system. Nutrients are absorbed from the small intestine
into the blood and then distributed throughout the body. When nutrients enter a cell, intracellular enzymes break down their molecules into
individual atoms. Breaking the chemical bonds between atoms
releases heat and energy. The heat, which is measured in calories, is
used to warm the body. The energy is stored in the intracellular molecule ATP (adenosine triphosphate) and released according to the
needs of the cell. These processes go on continuously in every cell as
part of the process of metabolism. Metabolism includes catabolism
(breaking down molecules) and anabolism (assembling molecules).
How people’s bodies use nutrients to build muscle and deposit fat
is reflected in their body build or somatotype. There are three somatotypes: ectomorph, mesomorph, and endomorph. An ectomorphic
body type is long and thin. A mesomorphic body type has a balanced
appearance of the trunk and limbs. An endomorphic body type has a
round trunk with thin extremities.
gustatory (GUS-tah-toh-ree)
gustat/o- the sense of taste
-ory having the function of
umami (yoo-MAH-mee)
Umami is a Japanese word meaning good
taste.
calorie (KAL-oh-ree)
calor/o- heat
-ie a thing
caloric (kah-LOR-ik)
calor/o- heat
-ic pertaining to
metabolism (meh-TAB-oh-lizm)
metabol/o- change, transformation
-ism process; disease from a specific
cause
Some word parts have more than one definition. The best definition of metabolism is
process of change or transformation.
metabolic (MET-ah-BAWL-ik)
metabol/o- change, transformation
-ic pertaining to
catabolism (kah-TAB-oh-lizm)
catabol/o- breaking down
-ism process; disease from a specific
cause
anabolism (ah-NAB-oh-lizm)
anabol/o- building up
-ism process; disease from a specific
cause
somatotype (SOH-mah-toh-type)
somat/o- body
-type particular kind of; a model of
ectomorph (EK-toh-morf)
ecto- outermost, outside
morph/o- shape
-ic pertaining to
Add words to make a correct and complete definition of ectomorph: Pertaining to
the outermost [limbs of the body and their]
shape.
mesomorph (MEZ-oh-morf)
meso- middle
morph/o- shape
-ic pertaining to
endomorph (EN-doh-morf)
endo- innermost, within
morph/o- shape
-ic pertaining to
Add words to make a correct and complete definition of endomorph: Pertaining
to the innermost [central trunk of the body
and its] shape.
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Vocabulary Review
Anatomy and Physiology
Now that you have studied the anatomy and physiology of dietetics and types of nutrients, take time to review those new
words and descriptions. Memorize the combining forms and their definitions before going on the next section.
Word or Phrase
adipose tissue
Combining Form
and Definition
adip/ofat
amino acids
Description
Large deposits of triglycerides; body fat
Building blocks of protein molecules
anabolism
anabol/obuilding up
Assembling new molecules in the body
calorie
calor/oheat
Measurement of the amount of heat produced when food is
metabolized
carbohydrates
carb/ocarbon atoms
hydr/owater; fluid
Category of macronutrient that includes monosaccharides, disaccharides,
and polysaccharides
catabolism
catabol/obreaking down
Breaking down of molecules in the body
cellulose
cellul/ocell
Polysaccharide type of carbohydrate. Example: Fiber found in plants.
cholesterol
Lipid-containing compound that is a component of bile (from the gallbladder), sex hormones, neurotransmitters and cell membranes
complete protein
prote/oprotein
A food that contains all nine essential amino acids. Foods from animal
sources are complete proteins.
dextrose
dextr/oright
Manufactured sugar that is the right-handed version of naturally
occurring glucose. Used in intravenous fluids. Also known as D-glucose.
disaccharides
sacchar/osugar
Carbohydrates composed of two sugar molecules. Examples: Sucrose,
lactose.
enriched
Grain products that contain added B vitamins to replace what was lost
during the milling process
essential amino
acid
Amino acid that the body must obtain from foods in the diet. There are
nine of these.
essential nutrient
Nutrient that the body cannot produce itself and must obtain from
foods in the diet
fortified
Milk that contains added vitamins A and D
fructose
fruct/ofruit
Monosaccharide type of carbohydrate. Fructose is the simple sugar that
is in fruit.
gustatory cortex
gustat/othe sense of taste
Area of the brain that identifies the different tastes of food: sweet, salty,
sour, bitter, and umami
glycogen
glyc/oglucose (sugar)
Glucose in its stored form in the liver and skeletal muscles
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Combining Form
and Definition
Description
glucose
gluc/oglucose (sugar)
Monosaccharide type of carbohydrate. Glucose is the simple sugar that
is in the blood.
incomplete
protein
prote/oprotein
A food that does not contain all nine essential amino acids. Foods from
vegetable sources are incomplete proteins (with the exception of soy
beans).
lactose
lact/omilk
Disaccharide type of carbohydrate. Lactose is the sugar in milk that
comes from humans and animals.
lipid
lip/olipid (fat)
Category of macronutrient that includes saturated and polyunsaturated
fats
lipoprotein
lip/olipid (fat)
prote/oprotein
Lipid-containing compound that carries cholesterol and triglycerides
through the blood
macronutrient
nutri/onourishment
Nutrient that the body needs in large amounts each day. Examples:
Carbohydrates, proteins, and lipids.
megadose
meg/alarge
Extremely large dose of a vitamin
metabolism
metabol/ochange, transformation
The ongoing cycle of anabolism and catabolism
Word or Phrase
minerals
Micronutrients in the soil and water that are taken up by plants and by
animals that eat plants. Minerals include calcium, iodine, iron, potassium, sodium, and so forth.
micronutrient
nutri/onourishment
Nutrient that the body needs in very small amounts. Examples: Vitamins,
minerals.
monosaccharides
sacchar/osugar
Carbohydrates composed of a single sugar molecule. Examples: Glucose,
fructose.
nutrient
nutri/onourishment
Substance that provides nourishment to the body
nutrition
nutri/onourishment
Process by which the body uses food to meet its needs for nourishment,
growth, and reproduction
pectin
pect/ostiff
Polysaccharide type of carbohydrate from fruits. Example: Used to
thicken jams and jellies.
phospholipid
phosph/ophosphorus
lip/olipid (fat)
Lipid-containing compound that carries vitamins A, D, E, and K through
the blood
polysaccharides
sacchar/osugar
Carbohydrates composed of three or more sugar molecules. Examples:
Starch, cellulose, and pectin.
polyunsaturated
fats
satur/ofilled up
Category of lipids that are liquid (oils) at room temperature and come
from vegetable sources
protein
prote/oprotein
Category of macronutrient that is composed of amino acids. Proteins are
used to build tissues, enzymes, hormones, neurotransmitters, antibodies,
and so forth.
saturated fats
satur/ofilled up
Category of lipids in which a hydrogen atom is bonded to every position
on the fatty acid chain. Animal products contain saturated fat.
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W-44 | Chapter 21 | Dietetics
Word or Phrase
somatotype
Combining Form
and Definition
somat/obody
morph/oshape
Description
Body build. The three somatotypes are ectomorphic (long and thin),
mesomorphic (balanced body type), and endomorphic (round trunk
with thin extremities).
starch
Polysaccharide type of carbohydrate. Examples: Corn starch (used for
cooking) and dusting powder.
sucrose
sucr/osugar (cane sugar)
trans fat
triglyceride
Disaccharide type of carbohydrate. Sucrose from sugar cane is made into
table sugar.
Saturated fat that is made by adding hydrogen atoms (hydrogenation) to
polyunsaturated fat
glycer/oglycerol (sugar alcohol)
Lipid-containing compound that is a reservoir for vitamins A, D, E, and
K. Stored triglycerides are energy reserves. Larger deposits are adipose
tissue.
umami
Savory taste found in meats, soy sauce, and other foods. There is a taste
receptor for it on the tongue (along with the sweet, salty, sour, and bitter taste receptors).
vitamins
Micronutrients that participate in the chemical reactions of metabolism.
Fat-soluble vitamins include vitamins A, D, E, and K. Water-soluble vitamins include vitamins B1, B2, B3, B5, B6, B12, biotin, folate, and vitamin C.
Building Medical Words
Combining Forms
Here are the combining forms you have learned so far. Next to each combining form, write its meaning. Use the Answer Key
to check your answers. The first one has been done for you.
Combining Form
Medical Meaning
Combining Form
Medical Meaning
1.
hydr/o-
water;
fluid
_______________________________
17.
macr/o-
_______________________________
2.
adip/o-
_______________________________
18.
meg/a-
_______________________________
3.
anabol/o-
_______________________________
19.
metabol/o-
_______________________________
4.
calor/o-
_______________________________
20.
micr/o-
_______________________________
5.
carb/o-
_______________________________
21.
mon/o-
_______________________________
6.
catabol/o-
_______________________________
22.
morph/o-
_______________________________
7.
cellul/o-
_______________________________
23.
nutri/o-
_______________________________
8.
dextr/o-
_______________________________
24.
nutriti/o-
_______________________________
9.
dietet/o-
_______________________________
25.
pect/o-
_______________________________
10.
fruct/o-
_______________________________
26.
phosph/o-
_______________________________
11.
gluc/o-
_______________________________
27.
prote/o-
_______________________________
12.
glycer/o-
_______________________________
28.
sacchar/o-
_______________________________
13.
glyc/o-
_______________________________
29.
satur/o-
_______________________________
14.
gustat/o-
_______________________________
30.
somat/o-
_______________________________
15.
lact/o-
_______________________________
31.
sucr/o-
_______________________________
16.
lip/o-
_______________________________
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Dietetics | Chapter 21 | W-45
Combining Forms and Suffixes
Read the definition hint for the medical word you are to build. Look at the combining form that is given. Write the correct
suffix on the blank line. Then write the medical word. (Remember: You may need to remove the combining vowel. Always
remove the hyphens and slash.) Use the Answer Key to check your answers. The first one has been done for you.
SUFFIX LIST
-ated (pertaining to a condition)
-ent (pertaining to)
-gen (that which produces)
-ic (pertaining to)
-ics (knowledge, practice)
-id (resembling; source or origin)
-ism (process; disease from a specific cause)
Definition Hint
Combining Form
Suffix
calor/o-
-ic
-ory (having the function of)
-ose (full of)
-tion (a process; being or having)
Write the Medical Word
caloric
____________________________
1.
Pertaining to heat
2.
Knowledge or practice of foods and diet
dietet/o-
__________
____________________________
3.
Process of change and transformation
metabol/o-
__________
____________________________
4.
Having the function of taste
gustat/o-
__________
____________________________
5.
Full of fat
adip/o-
__________
____________________________
6.
Process of nourishment
nutri/o-
__________
____________________________
7.
Resembling fat
lip/o-
__________
____________________________
8.
That which produces glucose
glyc/o-
__________
____________________________
9.
Pertaining to a condition of being filled up
satur/o-
__________
____________________________
10.
Full of sugar
gluc/o-
__________
____________________________
11.
Pertaining to nourishment
nutri/o-
__________
____________________________
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Diets
Word or Phrase
ADA diet
Word Part
and Definition
diabetic (DY-ah-BET-ik)
diabet/o- diabetes
-ic pertaining to
diet (DY-et)
Description
Follows the guidelines of the American Diabetes Association (ADA). The
physician specifies the upper limit for the total daily number of calories.
Example: 1500-calorie ADA diet. The diet is balanced, but the amount
of carbohydrates and fats is limited. Also known as a diabetic diet.
Word Alert
SOUND ALIKE WORDS
diabetic (adjective)
a descriptive word for a patient with diabetes mellitus or a diet for that patient
Example: Patients with type 2 diabetes mellitus are
often treated with a diabetic diet and an oral antidiabetic medicine.
dietetic
balanced diet
(adjective)
a descriptive word pertaining to foods
and diets
Example: The dietetic department is planning a large
banquet for all staff members.
Contains all of the essential nutrients in the proper amounts to ensure
good nutrition and health. As a guide to a balanced diet and daily food
choices, the first food groups were created in 1940. In 1992, the U.S.
Department of Agriculture and the U.S. Department of Health and
Human Services created the food pyramid. It was revised and updated in
2005 (see Figure 21-5 ■).
GRAINS
6 oz.
VEGETABLES
2.5 cups
FRUITS
2 cups
SWEETS
AND OIL
sparingly
DAIRY
3 cups
MEATS AND
BEANS
5.5 oz.
Figure 21-5 ■ New Food Pyramid.
The new food pyramid was introduced in 2005. The concept of a serving size
was also updated: one serving of fruits or vegetables equals the size of a
baseball, one serving of potato equals the size of a computer mouse, and one
serving of meat or fish equals the size of a bar of soap.
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Word or Phrase
Word Part
and Definition
bland diet
challenge diet
Description
Not stimulating, free from spices, “hot” foods, caffeine, and so forth
elimination (ee-LIM-ih-NAY-shun)
elimin/o- expel, remove
-ation a process; being
or having
Test diet for patients suspected of having allergies. After the patient
fasts, one food at a time is added until an allergic response is detected.
Also known as an elimination diet because all foods are eliminated
and then only one is introduced at a time.
clear liquid diet
Used before surgery (so that the patient will have no stomach contents
to aspirate during surgery) or after surgery (to allow the digestive system
time to recover function). It consists of clear juice, tea, carbonated soda,
gelatin, clear broth, and popsicles.
fad diet
Contradicts accepted nutritional information and stresses eating only
one food or food combination to the exclusion of others, or claims it will
produce a quick weight loss that is not realistic.
full liquid diet
Used after surgery as the patient progresses from a clear liquid diet to a
regular diet. It consists of milk, ice cream, pudding, and cream soup, as
well as foods included in a clear liquid diet.
gluten-free diet
gluten (GLOO-ten)
Gluten is a Latin word meaning
glue. Gluten is the protein in
wheat flour that gives bread
dough its sticky, elastic quality.
high-fiber diet
kosher diet
Diet for patients who are allergic to gluten. It is free of wheat and
wheat products.
Used to promote regular elimination; prevent constipation, diverticulosis,
and hemorrhoids; and decrease the incidence of colon cancer. Dietary
fiber is not digested. It passes through the large intestine, absorbing
water and making the stool softer and bulkier.
kosher (KOH-sher)
Excludes foods from unclean animals (pork, shellfish, and so forth) and
also follows the dietary laws of Judaism for food preparation.
low-cholesterol
diet
Limits the intake of dietary cholesterol. It is prescribed as the first step in
trying to control elevated levels of cholesterol in the blood.
low-sodium diet
Limits the amount of sodium in the diet. The physician specifies the
upper limit for total daily intake of sodium. Example: 2-gram sodium
diet. It is prescribed for patients with hypertension and heart disease. A
no-added-salt diet restricts the use of table salt sprinkled on foods or
added during cooking.
mechanical soft
diet
Excludes raw fruits, raw vegetables, and whole nuts and modifies the
texture of other foods (meat is ground up). It is prescribed for patients
who have difficulty chewing or swallowing regular foods, including
patients who have had a stroke; had surgery on the mouth, teeth, or
throat; or are edentulous. Also known as a dental soft diet.
n.p.o.
The Latin abbreviation n.p.o.
stands for nil per os (nothing
through the mouth).
Absence of a diet and food intake. Patients who are n.p.o. are not given
any food or water, usually for a specified period of time prior to surgery.
Postoperatively, they can resume p.o. intake.
puree diet
puree (pyoo-RAY) (pyoo-REE)
Puree is a French word meaning
purified.
Uses foods pureed in a blender and thickened to a specific consistency.
Foods such as mashed potatoes, applesauce, or hot oatmeal are served
as is. Pureed foods are prescribed for patients who have a significant
difficulty with chewing or swallowing and are unable to tolerate a
mechanical soft diet.
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Word or Phrase
Word Part
and Definition
regular diet
Description
Provides a balanced variety of foods suitable for a hospitalized patient
who has no special dietary restrictions (see Figure 21-6 ■).
Figure 21-6 ■ Regular diet.
A regular diet includes all foods with
no restrictions as to calories, foods, or
food texture. In the hospital, this is also
known as the house diet.
subsistence diet
Provides barely enough nutrients for the body to subsist on, with no
extra nutrients available for growth, reproduction, etc.
tea-and-toast diet
Eaten by some elderly people. This diet is limited in variety (tea and toast
are the main components), low in nutrients, but is quick to fix, easy to
chew, and comforting to eat.
thickened liquids
Includes regular solid food, but liquids are thickened with cornstarch or
a commercial thickener to a consistency specified by the dietitian. Used
for patients who have a tendency to aspirate thin liquids.
vegetarian diet
vegetarian (VEJ-eh-TAIR-ee-an)
veget/o- vegetable
-arian pertaining to a person
vegan (VEE-gan)
lactoovovegetarian
(LAK-toh-OH-voh-VEJ-ehTAIR-ee-an)
lact/o- milk
ov/o- egg
veget/o- vegetable
-arian pertaining to a person
Consists entirely of fruits, vegetables, grains, nuts, and seeds. It
specifically excludes all animal foods and foods produced by animals
like milk and eggs. Vegetarians are also known as vegans while
lactoovovegetarians eat a vegetarian diet as well as milk and eggs.
Did You Know?
The Greek philosopher Pythagoras is considered the father of
vegetarianism.
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Symptoms, Signs, and Diseases
Word or Phrase
cachexia
Word Part
and Definition
cachexia (kah-KEK-see-ah)
cac/o- bad, poor
hex/o- habitual condition of
the body
-ia condition, state, thing
Description
Generalized weight loss, muscle wasting, and malnutrition. Often
present in the elderly who have both malnutrition and several chronic
diseases. Treatment: Correct the underlying cause.
cachectic (kah-KEK-tik)
cac/o- bad, poor
hec/o- habitual condition of
the body
-tic pertaining to
emaciation
emaciation
(ee-MAY-see-AA-shun)
emaci/o- to make thin
-ation a process; being or
having
Excessive weight loss, muscle wasting, and malnutrition often associated
with several different chronic diseases. Treatment: Correct the underlying
cause.
emaciated (ee-MAY-see-aa-ted)
emaci/o- to make thin
-ated pertaining to a
condition; composed of
failure to thrive
Failure of a child to develop physically according to age-specific height
and weight charts. Can be due to diseases of the endocrine or gastrointestinal systems or poor nutrition. Treatment: Correct the underlying cause.
food allergies
Allergic reaction that commonly occurs to eggs, wheat, citrus fruits,
milk, and chocolate, but many other foods cause allergies as well. Food
allergies in infants can manifest themselves as eczema or colic.
Treatment: Avoidance of those foods, allergy shots.
food poisoning
Caused by eating food that has been improperly prepared, refrigerated,
canned, or stored. Treatment: Correct the underlying cause.
Connections
botulism (BAWT-yoo-lizm)
botul/o- sausage
-ism process; disease from
a specific cause
Add words to make a correct
and complete definition of
botulism: a disease from a
specific cause [of a bacterium
that is shaped like a] sausage.
Microbiology. Large numbers of bacteria in spoiling food cause
gastrointestinal symptoms in anyone who eats the food. Campylobacter is found in undercooked poultry, unpasteurized milk,
and raw eggs. Salmonella is found in undercooked meat and
raw eggs. Escherichia coli is found in undercooked beef that was
contaminated with feces during the slaughtering process.
Staphylococcus aureus, found in the nose and throat of food
handlers, is transferred to food by the hands. Both the bacteria
and the toxin it produces can cause food poisoning. Clostridium
botulinum occurs when low-acid foods have been improperly
canned (usually home canning) or when cans are damaged. The
bacteria grow without oxygen and multiply until the ends of the
can bulge from the pressure. The toxin from this bacterium
affects the muscles and nervous system and can cause death.
This condition is called botulism.
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Word or Phrase
Word Part
and Definition
gluten enteropathy
gluten (GLOO-ten)
enteropathy
(EN-ter-AWP-ah-thee)
enter/o- intestine
-pathy disease, suffering
Description
Weight loss and tissue damage in the small intestine caused by the
immune response’s reaction to the gluten in wheat products. Gluten is
the protein in wheat that gives dough its elastic quality. This disease is
also known as celiac disease. Treatment: Avoidance of wheat products.
celiac (SEE-lee-ak)
celi/o- abdomen
-ac pertaining to
lactose intolerance
malnutrition
Decreased amount of the enzyme lactase that is needed to digest the
sugar in milk (lactose). Lactose intolerance is common in persons from
Asia, Africa, or South America. It also occurs as part of the aging
process in people over age 50. It causes bloating and diarrhea as bacteria in the intestine eat undigested lactose and form gas. Treatment:
Avoid dairy products. Take the dietary supplements LactAid or Dairy
Ease, which contain lactase.
malnutrition
(MAL-noo-TRISH-un)
mal- bad; inadequate
nutri/o- nourishment
-tion a process; being or
having
General state of inadequate nutrition caused by too little food, poor
food selection, or malabsorption (inadequate absorption of nutrients).
Treatment: Correct the underlying cause.
malabsorption
(MAL-ab-SORP-shun)
mal- bad; inadequate
absorpt/o- absorb or take in
-ion action; condition
micronutrient
deficiency diseases
deficiency (de-FISH-en-see)
defici/o- lacking, inadequate
-ency condition of being
Decreased levels of a specific micronutrient can be associated with a
disease (see Table 21-4). Treatment: Dietary supplement of the micronutrient.
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Table 21-4 Micronutrient Deficiency Diseases
Micronutrient
Symptoms, Signs, and Diseases
vitamin B1
beriberi*
vitamin B2
changes in the skin and eye tissues
vitamin B3
pellegra*
vitamin B12
pernicious anemia, damage to the peripheral nerves
folate
neural tube defect in the fetus, folic acid deficiency anemia
vitamin C
poor wound healing, bleeding gums, scurvy,* weakened
immune response
vitamin A
nightblindness, softening of the cornea, dry eyes
vitamin D
osteomalacia, osteoporosis, rickets*
vitamin K
prolonged clotting time, hemorrhagic disease of the newborn
calcium
osteoporosis
iodine
goiter
iron
iron deficiency anemia
potassium
muscle weakness, cardiac arrhythmias
sodium
low blood pressure
zinc
poor wound healing, decreased sense of smell and taste
*Seldom seen in the United States
Micronutrients not included in this table have no obvious diseases associated with
their deficiency. A vitamin B6 deficiency is rare because vitamin B6 is found in most
foods. Deficiencies of vitamin E and biotin are rare.
Word or Phrase
obesity
Word Part
and Definition
obesity (oh-BEE-sih-tee)
obes/o- fat
-ity state; condition
obese (oh-BEES)
Obese is derived from a Latin
word meaning to devour.
exogenous (eks-AWJ-eh-nus)
(ek-SAWJ-eh-nus)
ex/o- away from, external,
outward
gen/o- arising from;
produced by
-ous pertaining to
endogenous (en-DAWJ-eh-nus)
endo- innermost, within
gen/o- arising from;
produced by
-ous pertaining to
Description
Overweight condition with large deposits of adipose tissue. Categories
include exogenous (originating from an external source, i.e., overeating) or endogenous (originating from an internal source, i.e., due to
endocrine gland disorders). An obese person has a body mass index
(BMI) of 30 or higher. On standard height/weight tables, mild obesity is
greater than 20% over the normal weight for the person’s height.
Morbid obesity is the condition of weighing at least 2 times more than
the ideal body weight. Large amounts of adipose tissue in the
abdominal area form an abdominal panniculus. Obesity increases the
likelihood of developing diabetes mellitus and osteoarthritis. Treatment:
Weight loss.
(continued)
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W-52 | Chapter 21 | Dietetics
Word or Phrase
obesity
(continued)
Word Part
and Definition
morbid (MOR-bid)
morb/o- disease
-id resembling; source
or origin
panniculus (pah-NIK-yoo-lus)
Panniculus is a Latin word
meaning sheet of cloth. A
panniculus lies across the
abdomen like a sheet or an
apron.
Description
Across the Life Span
One in four children in America is overweight. This is due to a
decrease in physical activity (more time spent watching TV and
playing computer games, less time playing outside, fewer hours
in gym class at school) and eating an extra 200 calories per day.
For nursing home residents, a weight loss of 5% or more in a
month or greater than 10% in the last 6 months must be
reported by law to the state government by dietitians or nurses
who work with the resident.
phenylketonuria
(PKU)
phenylketonuria
(FEN-il-KEE-toh-NYOO-ree-ah)
Phenylketonuria is a combination
of phenyl- (short for the amino
acid phenylalanine), keton/o(ketones), and the suffix -uria
(substance in the urine).
Inherited metabolic disorder. There is a deficiency of an enzyme that
changes the essential amino acid phenylalanine into another amino acid
that is needed to build nearly every protein in the body. Phenylalanine is
in human milk and infant formula. Without the enzyme, phenylalanine
accumulates in the blood and causes mental retardation. Excess levels
spill into the urine and are detected by the PKU test. To be accurate, this
test is not done until the newborn has taken milk feedings regularly for
three days. Treatment: Protein-restricted diet, sometimes for life.
pica
pica (PY-kah) (PEE-kah)
Pica is a Latin word meaning
magpie. Magpies are birds that
collect unusual materials like
metal or plastic to put in their
nests.
Unnatural craving for and compulsive eating of substances with no
nutritional value, such as clay, chalk, dirt, starch, paint, ice, plaster, or
hair. Seen in pregnant women or persons with an iron or zinc deficiency.
Treatment: Correct underlying mineral deficiency.
polyphagia
polyphagia (PAWL-ee-FAY-jee-ah)
poly- many, much
phag/o- eating, swallowing
-ia condition, state, thing
Excessive overeating. Caused by an overactive thyroid gland, diabetes
mellitus, or a psychiatric illness. Treatment: Correct the underlying cause.
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Diagnostic Procedures
Word or Phrase
albumin
Word Part
and Definition
albumin (al-BYOO-min)
Description
Blood test that measures the level of albumin (the most abundant
protein in the blood). Decreased levels affect the body’s ability to build
new tissue and heal wounds. This test is used to monitor patients who
have malnutrition, burns, nonhealing wounds, or decubitus ulcers.
Word Alert
SOUND-ALIKE WORDS
albumen (noun) egg white
Example: Albumen is the protein found in egg
whites.
albumin
(noun) major protein in the plasma of the blood
Example: The physician ordered a serum albumin
level because the patient’s wound was not healing
well.
blood smear
Blood test that examines the size, shape, and color of red blood cells
under the microscope to detect anemia caused by dietary deficiencies of
iron, folate, or vitamin B12.
fasting blood
sugar (FBS)
Blood test that measures the level of glucose in the blood after the
patient has fasted. Elevated levels may indicate diabetes mellitus.
lipid profile
Blood test that measures the levels of cholesterol and triglycerides, as
well as the lipoproteins (HDL, LDL, and VLDL) that carry them through
the blood.
Schilling test
Schilling (SHIL-ing)
The Schilling test was named by
Victor Schilling (1883–1960), a
German hematologist. This is
an example of an eponym: a
person from whom something
takes its name.
Urine test that measures the amount of radioactive vitamin B12 excreted
in the urine. Radioactive vitamin B12 is given orally, with and without
intrinsic factor. Patients with pernicious anemia will only be able to
absorb the vitamin B12 (and excrete it in the urine) if it is given with
intrinsic factor.
Medical and Surgical Procedures
Word or Phrase
body mass index
(BMI)
Word Part
and Definition
Description
Most accurate way to relate the weight to the height of a patient. It is
calculated as the weight in kilograms divided by the height in meters
squared.
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Word or Phrase
Word Part
and Definition
skin fold
measurement
Description
The width of a skin fold can be used to estimate the percentage of body
fat (see Figure 21-7 ■).
Figure 21-7 ■ Skin fold measurement.
The skin of the biceps, triceps, upper back, abdomen,
or thigh is pinched and then measured with skin
calipers to estimate the percentage of body fat.
feeding tube
nasogastric (NAY-zoh-GAS-trik)
nas/o- nose
gastr/o- stomach
-ic pertaining to
gastrostomy
(gas-TRAWS-toh-mee)
gastr/o- stomach
-stomy surgically created
opening
jejunostomy
(JEH-jyoo-NAWS-toh-mee)
jejun/o- jejunum
-stomy surgically created
opening
intravenous (IV)
fluids
intravenous (IN-trah-VEE-nus)
intra- within
ven/o- vein
-ous pertaining to
Tube used to provide temporary or extended access to the gastrointestinal tract for the purposes of feeding. A nasogastric (NG) tube is
a long, flexible tube inserted through the nose and passed into the
stomach. A gastrostomy is a surgically created stoma (opening) in the
abdominal wall with a short tube inserted into the stomach. A
jejunostomy is a stoma in the abdominal wall with a short tube into
the jejunum.
Did You Know?
The first nasogastric tube was developed in the late 1700s and
consisted of eel skin. It was used for five weeks to feed a
patient.
Provide hydration and calories to patients who temporarily cannot eat,
usually due to surgery. The most commonly used intravenous fluids
contain dextrose, saline, electrolytes, or a combination of these.
intravenous lipids
Specially formulated solution of soybean or safflower oil, water, and egg
yolk. It provides essential fatty acids and extra calories to patients who
cannot eat and do not have a feeding tube.
intravenous
vitamins
Specially formulated combination of 12 vitamins: nine water-soluble
vitamins and three fat-soluble vitamins (A, D, and E). It is prescribed for
patients who cannot eat and do not have a feeding tube.
obesity surgery
Used to help severely obese patients lose weight. The stomach is stapled
(gastric stapling) to form a small pouch to which the intestine is attached.
The patient is only able to eat small amounts of food at a time.
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Word or Phrase
total parenteral
nutrition (TPN)
Word Part
and Definition
parenteral (pah-REN-ter-al)
par- beside
enter/o- intestine
-al pertaining to
The parenteral route of
administration is beside (different
from) the oral route that involves
the intestines.
Description
Intravenous fluid that provides essential amino acids, electrolytes,
vitamins, and minerals—all the nutrients that are lacking in standard
intravenous fluids and intravenous lipids. TPN is also known as
hyperalimentation.
hyperalimentation
(HY-per-AL-ih-men-TAY-shun)
hyper- above; more than
normal
aliment/o- food,
nourishment
-ation a process; being or
having
Drug Categories
Several different categories of drugs are used to treat the symptoms, signs, and diseases associated with dietetics. The most
common drugs in each category are listed.
Category
Word Analysis
Description
Examples
liquid nutritional
supplements
Liquid formulas given through feeding tubes
Compleat, Ensure, Resource
MCT oil
Easy-to-digest oil dietary supplement given
to very young and very old patients. It
contains medium-chain triglycerides (MCT).
vitamin B12
Given by intramuscular injection or intraNascobal
nasally as a gel to treat vitamin B12 deficiency
and pernicious anemia
vitamin D
Used with calcium supplements and other
drugs to promote bone growth in patients
with osteoporosis
vitamin K
Given by intramuscular injection to
newborns to prevent hemorrhagic disease
of the newborn
AquaMEPHYTON
weight-loss drugs
Used to treat obesity, in conjunction with a
reduced-calorie diet. Some are central
nervous system stimulants that decrease
the appetite. Others prevent fats from
being absorbed in the intestines
Meridia, Xenical
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W-56 | Chapter 21 | Dietetics
Abbreviations
ADA
American Diabetes Association,
American Dietetic Association
HFCS
high fructose corn syrup
NG
nasogastric
BMI
body mass index
RD
registered dietitian
CDE
certified diabetes educator
RDA
recommended dietary allowance
CNS
certified nutrition specialist
TPN
total parenteral nutrition
DTR
dietetic technician, registered
WDWN
well-developed, well-nourished (person)
FBS
fasting blood sugar
Word Alert
ABBREVIATIONS
Abbreviations are commonly used in all types of medical documentation; however,
they can mean different things to different people and their meaning can be misinterpreted. Always verify that the meaning of the abbreviation makes sense in the
context of the report.
ADA stands for the American Diabetes Association, the American Dietetic
Association, and the American Dental Association.
CNS stands for certified nutrition specialist, but it also stands for central nervous system. It also sounds nearly identical to C&S, which stands for culture and sensitivity.
DTR stands for dietetic technician, registered, but it also stands for deep tendon
reflexes.
Career Focus
Dietitians are allied health professionals with expertise in foods,
diets, and menu planning. They motivate and assist patients in choosing healthy, balanced diets to prevent disease or help them select
foods that fit a specific diet recommended or prescribed by their
physician. Dietitians work in hospitals, clinics, and physician offices.
Family pratice physicians, internal medicine physicians, and specialists in endocrinology or bariatrics treat patients with obesity.
Gastroenterologists perform obesity surgery and gastrostomy and
jejunostomy surgery.
dietitian (DY-eh-TISH-un)
diet/o- foods, diet
-itian a skilled professional or expert
bariatrics (BAR-ee-AT-riks)
bar/o- weight
iatr/o- physician; medical treatment
-ics knowledge, practice
Meet Karyn, a dietitian.
I decided to become a dietician when I was working in food service as a food
service worker. I was looking around for a career and thought about becoming a
nurse but decided that I already had a lot of experience in food service. In my first
job as a dietician, I worked at a small community hospital. The exciting thing about
being a dietician is that there’s always a challenge every day. Every patient is very
different. All the types of clinical cases that we see can range from diabetes to
pancreatitis to tube feedings to parenteral feedings, and you have to learn to adjust
everything that you do according to each patient that you see. Each week, on
different units, we have multidisciplinary care plan rounds that involve nurses, care
managers, physical therapy, pharmacy, and dieticians. Dieticians treat people who
weigh too much, people who have cardiac conditions and diabetes, the very elderly
who have lost a lot of weight, patients who have cancer, premature infants who are
growing, as well as pediatric cases and adults with different types of
gastrointestinal disorders.
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Dietetics | Chapter 21 | W-57
CHAPTER REVIEW EXERCISES
Review all the material in this chapter by completing the review exercises in this section. Use the Answer Key to check your answers.
Anatomy and Physiology
Matching Exercise
Match each numbered word or phrase to its description.
1.
visual cortex
_____ Pertaining to the sense of taste
2.
metabolism
_____ Sugar found in milk
3.
lipase
_____ Enzyme that breaks down fats into fatty acids
4.
lactose
_____ All chemical reactions in the body
5.
umami
_____ Memories of food
6.
olfactory
_____ Pertaining to the sense of smell
7.
limbic system
_____ A type of taste receptor
8.
gustatory
_____ Where the sight of food is processed
True or False
Indicate whether each statement is true or false by writing T or F on the line.
1. ____ Nutrition is the process by which the body uses nutrients for nourishment, growth, and reproduction.
2. ____ Proteins and carbohydrates are examples of micronutrients.
3. ____ The body stores extra glucose in the liver and skeletal muscles in the form of sucrose.
4. ____ The sugar found in fruits is known as fructose.
5. ____ Saccharin was the first artificial sweetener.
6. ____ Protein molecules are the building blocks of amino acids.
7. ____ Most saturated fats come from animals.
8. ____ Adipose tissue is composed of deposits of cholesterol.
9. ____ Trans fat is oil that has been hydrogenated so that it is solid.
10. ____ Vitamins A, B, C, and D are the fat-soluble vitamins.
11. ____ Grains that are milled and then have the B vitamins replaced are said to be enriched.
12. ____ A body build that is long and thin is known as an endomorph.
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W-58 | Chapter 21 | Dietetics
Matching Exercise
Match each numbered word or phrase to its description.
1.
calcium
_____ Also known as niacin
2.
iodine
_____ Also known as retinoic acid
3.
iron
_____ Vitamin that forms red blood cells
4.
vitamin A
_____ Mineral found in bones and teeth
5.
vitamin B3
_____ Body makes this when sunlight hits the skin
6.
vitamin B12
_____ Important in blood clotting
7.
vitamin D
_____ Mineral found in thyroid hormones
8.
vitamin E
_____ Mineral that forms red blood cells
9.
vitamin K
_____ Protects body from free radicals
Multiple Choice
Circle the best answer to the question from the answers provided.
1.
What is a nutrient?
a.
b.
c.
d.
2.
Vitamin B12 can only be absorbed if the stomach produces sufficient amounts of ______________________________.
a.
b.
c.
d.
3.
amylase
free radicals
intrinsic factor
pepsin
Milk with added vitamins A and D is said to be ______________________________.
a.
b.
c.
d.
4.
a substance contained in food or manufactured by the body
a recommended daily allowance
glucose stored in the liver
a complete protein
fortified
a megadose
a dietary supplement
enriched
______________________________ are micronutrients found in the soil and water.
a.
b.
c.
d.
Lipids
Sugars
Minerals
Vitamins
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Dietetics | Chapter 21 | W-59
Medical Language Word Parts
Name That Word Part
Identify each of the word parts given here by writing the correct letter (P, C, or S) on the line beside it. Then write the definition of the
word part on the blank line. The first one has been done for you.
Prefix = P
Combining Form = C
Word Part
Definition
Suffix = S
Word Part
Definition
1.
-al
S
_______
pertaining to
___________________
34.
fruct/o-
_______
___________________
2.
absorpt/o-
_______
___________________
35.
gastr/o-
_______
___________________
3.
-ac
_______
___________________
36.
-gen
_______
___________________
4.
adip/o-
_______
___________________
37.
gen/o-
_______
___________________
5.
aliment/o-
_______
___________________
38.
gluc/o-
_______
___________________
6.
anabol/o-
_______
___________________
39.
glycer/o-
_______
___________________
7.
-arian
_______
___________________
40.
glyc/o-
_______
___________________
8.
-ate
_______
___________________
41.
gustat/o-
_______
___________________
9.
-ated
_______
___________________
42.
hec/o-
_______
___________________
10.
-ation
_______
___________________
43.
hex/o-
_______
___________________
11.
bar/o-
_______
___________________
44.
hydr/o-
_______
___________________
12.
botul/o-
_______
___________________
45.
hyper-
_______
___________________
13.
cac/o-
_______
___________________
46.
-ia
_______
___________________
14.
calor/o-
_______
___________________
47.
iatr/o-
_______
___________________
15.
carb/o-
_______
___________________
48.
-ic
_______
___________________
16.
catabol/o-
_______
___________________
49.
-ics
_______
___________________
17.
celi/o-
_______
___________________
50.
-id
_______
___________________
18.
cellul/o-
_______
___________________
51.
-ide
_______
___________________
19.
defici/o-
_______
___________________
52.
-ie
_______
___________________
20.
dextr/o-
_______
___________________
53.
-in
_______
___________________
21.
di-
_______
___________________
54.
intra-
_______
___________________
22.
diabet/o-
_______
___________________
55.
-ion
_______
___________________
23.
dietet/o-
_______
___________________
56.
-ism
_______
___________________
24.
diet/o-
_______
___________________
57.
-itian
_______
___________________
25.
-dose
_______
___________________
58.
-ity
_______
___________________
26.
ecto-
_______
___________________
59.
jejun/o-
_______
___________________
27.
elimin/o-
_______
___________________
60.
lact/o-
_______
___________________
28.
emaci/o-
_______
___________________
61.
lip/o-
_______
___________________
29.
-ency
_______
___________________
62.
macr/o-
_______
___________________
30.
endo-
_______
___________________
63.
mal-
_______
___________________
31.
-ent
_______
___________________
64.
meg/a-
_______
___________________
32.
enter/o-
_______
___________________
65.
meso-
_______
___________________
33.
ex/o-
_______
___________________
66.
metabol/o-
_______
___________________
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W-60 | Chapter 21 | Dietetics
Word Part
Definition
Word Part
Definition
67.
micr/o-
_______
___________________
83.
phosph/o-
_______
___________________
68.
mon/o-
_______
___________________
84.
poly-
_______
___________________
69.
morb/o-
_______
___________________
85.
prote/o-
_______
___________________
70.
morph/o-
_______
___________________
86.
sacchar/o-
_______
___________________
71.
nas/o-
_______
___________________
87.
satur/o-
_______
___________________
72.
nutri/o-
_______
___________________
88.
somat/o-
_______
___________________
73.
nutriti/o-
_______
___________________
89.
-stomy
_______
___________________
74.
obes/o-
_______
___________________
90.
sucr/o-
_______
___________________
75.
-ory
_______
___________________
91.
-tic
_______
___________________
76.
-ose
_______
___________________
92.
-tion
_______
___________________
77.
-ous
_______
___________________
93.
tri-
_______
___________________
78.
ov/o-
_______
___________________
94.
-type
_______
___________________
79.
par-
_______
___________________
95.
un-
_______
___________________
80.
-pathy
_______
___________________
96.
veget/o-
_______
___________________
81.
pect/o-
_______
___________________
97.
ven/o-
_______
___________________
82.
phag/o-
_______
____________________
Word-Building Exercise
Use the combining forms, prefixes, and suffixes given here to build words that match the definitions given. Write the word you build
on the blank line. Some word parts may be used more than once. The first one has been done for you.
Word Parts
adip/o- (fat)
calor/o- (heat)
-dose (measured quantity)
-ent (pertaining to)
gastr/o- (stomach)
gluc/o- (sugar, glucose)
gustat/o- (the sense of taste)
-ie (a thing)
-ity (state; condition)
meg/a- (large)
nutri/o- (nourishment)
obes/o- (fat)
-ory (having the function of)
-ose (full of)
-stomy (surgically created opening)
somat/o- (body)
-tion (a process; being or having)
-type (particular kind of; a model of)
(You think nutri/o- + -ent). You write nutrient
____________________________________________________
1.
Pertaining to nourishment
2.
Having the function of the sense of taste ____________________________________________________________________________
3.
A surgically created opening in the stomach __________________________________________________________________________
4.
A process of nourishment __________________________________________________________________________________________
5.
Full of sugar ______________________________________________________________________________________________________
6.
Full of fat _________________________________________________________________________________________________________
7.
Large measured quantity ___________________________________________________________________________________________
8.
A thing that is a measurement of heat _______________________________________________________________________________
9.
Particular kind of a body ___________________________________________________________________________________________
10.
A state of being fat ________________________________________________________________________________________________
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Dietetics | Chapter 21 | W-61
Nutrients and Diet
Unscramble and Match
Unscramble the word and write the correct spelling in the blank provided. Then match the word with its definition or description in
the right-hand column. The first one has been done for you.
1.
tied
diet
_____________________
_____ Sugar in the bloodstream
2.
scroues
_____________________
_____ Wheat protein that makes bread rise
3.
rupee
_____________________
_____ Diet that excludes animal foods
4.
gleunt
_____________________
1 Combinations of nutrients and foods
_____
5.
spplioeiornt
_____________________
_____ Diet where foods are processed in a blender
6.
laetof
_____________________
_____ Component of thyroid hormones
7.
lugsoec
_____________________
_____ Table sugar
8.
vgneeatria
_____________________
_____ Active in many chemical reactions
9.
iieond
_____________________
_____ Molecules that carry lipids in the blood
stamvnii
_____________________
_____ Prevents neural tube defects in babies
10.
Multiple Choice
Circle the correct answer from the choices given.
1.
The ______________________________ diet includes gelatin and clear juice.
a.
b.
c.
d.
2.
In the new food pyramid introduced in 2005, a serving size of one potato equals the size of a ____________________________.
a.
b.
c.
d.
3.
vitamin content
color
flavor
consistency
A ______________________________ diet is comforting to eat and favored by older persons.
a.
b.
c.
d.
6.
mechanical soft diet
high-fiber diet
gluten-free diet
no-added-salt diet
For a puree diet, foods must have a specific ______________________________.
a.
b.
c.
d.
5.
spoonful
carton of milk
computer mouse
business envelope
No raw fruits and vegetables or whole nuts are included in a ______________________________.
a.
b.
c.
d.
4.
fad
clear liquid
ADA
bland
tea-and-toast
subsistence
vegetarian
balanced
Another name for a challenge diet is a/an ______________________________.
a.
b.
c.
d.
diabetic diet
fad diet
tea-and-toast diet
elimination diet
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W-62 | Chapter 21 | Dietetics
Symptoms, Signs, and Diseases
True or False
Indicate whether each statement is true or false by writing T or F on the line.
1. ____ Pernicious anemia is due to a deficiency of iron.
2. ____ Botulism can be caused by eating low-acid foods that were improperly canned.
3. ____ Endogenous obesity is caused by a thyroid or pituitary disorder.
4. ____ Generalized weight loss with muscle wasting and malnutrition is known as cachexia.
5. ____ Colic and eczema in infants are related to food allergies.
6. ____ Someone who has a gluten intolerance should not eat meat.
7. ____ Pica is a craving during pregnancy for nonfood items.
Circle Exercise
Circle the correct answer from the choices given.
1.
Obesity is characterized by (adipose tissue, bulimia, steatorrhea).
2.
Gluten enteropathy is also known as (celiac disease, osteomalacia, polyphagia).
3.
Patients who are lactose intolerant do not have the (enzyme, micronutrient, vitamin) to digest milk sugar.
4.
A lack of vitamin D can cause (abdominal panniculus, nightblindness, osteomalacia).
5.
Patients with diabetes mellitus are ordered a/an (ADA, high-fiber, vegetarian) diet.
6.
All of these disorders are caused by a vitamin deficiency. Which one is still commonly seen in the United States? (beriberi,
pellagra, pernicious anemia, scurvy)
Laboratory, Surgery,
Drugs, and Abbreviations
True or False
Indicate whether each statement is true or false by writing T or F on the line.
1. ____ A lipid profile is used to diagnose pernicious anemia.
2. ____ A patient with a nonhealing wound would have a Schilling test done.
3. ____ Hyperalimentation is also known as total parenteral nutrition.
4. ____ MCT oil contains cholesterol.
5. ____ Vitamin D is given by intramuscular injection to newborns.
6. ____ The American Diabetes Association and the American Dietetic Association share the same abbreviation.
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Dietetics | Chapter 21 | W-63
Matching Exercise
Match each word or phrase to its description.
1.
vitamin D
_____ Given with calcium to treat osteoporosis
2.
intravenous fluids
_____ Hyperalimentation
3.
jejunostomy
_____ Prescription drug for weight loss
4.
TPN
_____ Recommended amounts of micronutrients
5.
RDA
_____ Measures blood glucose levels before the patient eats
6.
FBS
_____ Provide fluids and calories to patients who cannot eat
7.
Meridia
_____ Feeding tube
8.
bariatrics
_____ The study and treatment of obesity
Applied Skills
Plural Noun and Adjective Spelling
Fill in the blanks with the correct word form. Be sure to check your spelling. The first one has been done for you.
Singular Noun
Plural Noun
Adjective
emaciated
_________________________
1.
emaciation
2.
nutrient
_________________________
_________________________
3.
calorie
_________________________
_________________________
4.
metabolism
_________________________
5.
obesity
_________________________
6.
cachexia
_________________________
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W-64 | Chapter 21 | Dietetics
Pronunciation Checklist
Read each word and its pronunciation. Practice pronouncing each word. Check the box next to the word after you master its
pronunciation.
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adipose tissue (AD-ih-pohs TISH-yoo)
albumin (al-BYOO-min)
amino acid (ah-MEE-noh AS-id)
anabolism (ah-NAB-oh-lizm)
ascorbic acid (ah-SKOR-bik AS-id)
bariatrics (BAR-ee-AT-riks)
betacarotene (BAY-tah-KAIR-oh-teen)
biotin (BY-oh-tin)
botulism (BAWT-yoo-lizm)
cachectic (kah-KEK-tik)
cachexia (kah-KEK-see-ah)
calcium (KAL-see-um)
calorie (KAL-oh-ree)
caloric (kah-LOR-ik)
carbohydrate (KAR-boh-HY-drayt)
catabolism (kah-TAB-oh-lizm)
celiac disease (SEE-lee-ak DIS-eez)
cellulose (SEL-yoo-lohs)
cholecalciferol (KOH-lee-kal-SIF-er-awl)
cholesterol (koh-LES-ter-awl)
cyanocobalamin
(SY-an-oh-koh-BAWL-ah-min)
dextrose (DEKS-trohs)
diabetic diet (DY-ah-BET-ik DY-et)
dietetics (DY-eh-TET-iks)
dietitian (DY-eh-TISH-un)
disaccharide (dy-SAK-ah-ride)
ectomorph (EK-toh-morf)
elimination diet (ee-LIM-ih-NAY-shun
DY-et)
endomorph (EN-doh-morf)
emaciated (ee-MAY-see-aa-ted)
emaciation (ee-MAY-see-AA-shun)
endogenous obesity (en-DAWJ-eh-nus
oh-BEE-sih-tee)
ergocalciferol (AIR-goh-kal-SIF-er-awl)
exogenous obesity (eks-AWJ-eh-nus
oh-BEE-sih-tee) (ek-SAWJ-eh-nus)
folate (FOH-layt)
folic acid (FOH-lik AS-id)
fructose (FRUHK-tohs)
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gastrostomy (gas-TRAWS-toh-mee)
glucose (GLOO-kohs)
gluten (GLOO-ten)
gluten enteropathy (GLOO-ten
EN-ter-AWP-ah-thee)
glycogen (GLY-koh-jen)
gustatory cortex (GUS-tah-tor-ee
KOR-teks)
hyperalimentation
(HY-per-AL-ih-men-TAY-shun)
intravenous (IN-trah-VEE-nus)
iodine (EYE-oh-dine)
iron (EYE-ern)
jejunostomy (JEH-jyoo-NAWS-toh-mee)
kosher (KOH-sher)
lactoovovegetarian
(LAK-toh-OH-voh-VEJ-eh-TAIR-ee-an)
lactose (LAK-tohs)
lipid (LIP-id)
lipoprotein (LIP-oh-PROH-teen)
macronutrient
(MAK-roh-NOO-tree-ent)
magnesium (mag-NEE-zee-um)
malabsorption (MAL-ab-SORP-shun)
malnutrition (MAL-noo-TRISH-un)
megadose (MEG-ah-dohs)
mesomorph (MEZ-oh-morf)
metabolic (MET-ah-BAWL-ik)
metabolism (meh-TAB-oh-lizm)
micronutrient (MY-kroh-NOO-tree-ent)
monosaccharide
(MAWN-oh-SAK-ah-ride)
morbid obesity (MOR-bid
oh-BEE-sih-tee)
nasogastric tube (NAY-zoh-GAS-trik
TOOB)
niacin (NY-ah-sin)
nutrient (NOO-tree-ent)
nutrition (noo-TRISH-un)
nutritional deficiency (noo-TRISH-un-al
de-FISH-en-see)
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nutritious (noo-TRISH-us)
obese (oh-BEES)
obesity (oh-BEE-sih-tee)
panniculus (pah-NIK-yoo-lus)
pantothenic acid (PAN-toh-THEN-ik
AS-id)
parenteral nutrition (pah-REN-ter-al
noo-TRISH-un)
pectin (PEK-tin)
phenylketonuria
(FEN-il-KEE-toh-NYOO-ree-ah)
phospholipid (FAWS-foh-LIP-id)
phosphorus (FAWS-for-us)
phytonadione (FY-toh-nay-DY-awn)
pica (PY-kah) (PEE-kah)
polyphagia (PAWL-ee-FAY-jee-ah)
polysaccharide (PAWL-ee-SAK-ah-ride)
polyunsaturated
(PAWL-ee-un-SATCH-uh-ray-ted)
potassium (poh-TAS-ee-um)
protein (PROH-teen)
puree (pyoo-RAY) (pyoo-REE)
pyridoxine (PIR-ih-DAWK-seen)
retinol (RET-ih-nawl)
retinoic acid (RET-ih-NOH-ik AS-id)
riboflavin (RY-boh-FLAY-vin)
saturated (SATCH-uh-ray-ted)
Schilling test (SHIL-ing test)
sodium (SOH-dee-um)
somatotype (SOH-mah-toh-type)
sucrose (SOO-krohs)
thiamin (THY-ah-min)
tocopherol (toh-KAWF-er-awl)
triglyceride (try-GLIS-er-ide)
umami (uh-MAH-mee)
vegan (VEE-gan)
vegetarian (VEJ-eh-TAIR-ee-an)
vitamin (VITE-ah-min)
zinc (ZINGK)
(Getty Images—Photodisc)
(Getty Images—Photodisc)
(© Elena Dorfman/Pearson Education)