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IDNT Terminology, 3rd Edition

Iron (3) Sodium (7)


FOOD/NUTRITION-RELATED Magnesium (4) Zinc (8)
HISTORY (FH) Bioactive substance intake (1.4.2)
Multi-mineral (9)
Food and nutrient intake, food and nutrient Plant sterol and stanol esters FH-1.4.2.1
Multi-trace element (10)
administration, medication/herbal supplement use, Soy protein FH-1.4.2.2
Other, (specify) ____________________ (11)
knowledge/beliefs/attitudes, behavior, food and supply Psyllium and -glucan FH-1.4.2.3
availability, physical activity and function, nutrition- Food additives (specify) FH-1.4.2.4 Food and Nutrient Administration (2)
related patient/client-centered measures. Other (specify) FH-1.4.2.5 Current and previous diets and/or food modifications,
Caffeine intake (1.4.3) eating environment, and enteral and parenteral
Food and Nutrient Intake (1) Total caffeine FH-1.4.3.1 nutrition administration.
Composition and adequacy of food and nutrient intake,
Macronutrient Intake (1.5) Diet History (2.1)
and meal and snack patterns.
Fat and cholesterol, protein, carbohydrate, and fiber Description of food and drink regularly provided or
Energy Intake (1.1) intake from all sources including food, beverages, consumed, past diets followed or prescribed and
Total energy intake from all sources, including food, supplements, and via enteral and parenteral routes. counseling received, and the eating environment.
beverages, supplements, and via enteral and parenteral
Fat and cholesterol intake (1.5.1) Diet order (2.1.1)
routes.
Total fat FH-1.5.1.1 General, healthful diet FH-2.1.1.1
Energy intake (1.1.1) Saturated fat FH-1.5.1.2 Modified diet FH-2.1.1.2
Total energy intake FH-1.1.1.1 Trans fatty acids FH-1.5.1.3 (specify) ______________________________
Food and Beverage Intake (1.2) Polyunsaturated fat FH-1.5.1.4 Enteral nutrition order FH-2.1.1.3
Type, amount, and pattern of intake of foods and food Monounsaturated fat FH-1.5.1.5 (specify) ______________________________
groups, indices of diet quality, intake of fluids, breast Omega-3 fatty acids FH-1.5.1.6 Parenteral nutrition order FH-2.1.1.4
milk and infant formula Dietary cholesterol FH-1.5.1.7 (specify) ______________________________

Fluid/beverage intake (1.2.1) Essential fatty acids FH-1.5.1.8


Oral fluids FH-1.2.1.1 Protein intake (1.5.2) Diet experience (2.1.2)
Food-derived fluids FH-1.2.1.2 Total protein FH-1.5.2.1 Previously prescribed diets FH-2.1.2.1
Liquid meal replacement FH-1.2.1.3 High biological value protein FH-1.5.2.2 Previous diet/nutrition FH-2.1.2.2
or supplement Casein FH-1.5.2.3 education/counseling
Food intake (1.2.2) Whey FH-1.5.2.4 Self-selected diet/s followed FH-2.1.2.3
Amount of food FH-1.2.2.1 Amino acids FH-1.5.2.5 Dieting attempts FH-2.1.2.4
Types of food/meals FH-1.2.2.2 Essential amino acids FH-1.5.2.6
Eating environment (2.1.3)
Meal/snack pattern FH-1.2.2.3 Carbohydrate intake (1.5.3) Location FH-2.1.3.1
Diet quality index FH-1.2.2.4 Total carbohydrate FH-1.5.3.1 Atmosphere FH-2.1.3.2
Food variety FH-1.2.2.5 Sugar FH-1.5.3.2 Caregiver/companion FH-2.1.3.3
Breast milk/infant formula intake (1.2.3) Starch FH-1.5.3.3 Appropriate breastfeeding FH-2.1.3.4
Breast milk intake FH-1.2.3.1 Glycemic index FH-1.5.3.4 accommodations/facility
Infant formula intake FH-1.2.3.2 Glycemic load FH-1.5.3.5 Eats alone FH-2.1.3.5
Source of carbohydrate FH-1.5.3.6
Enteral and Parenteral Nutrition Intake (1.3) Enteral and parenteral nutrition
Insulin-to-carbohydrate ratio FH-1.5.3.7
Specialized nutrition support intake from all sources, administration (2.1.4)
e.g., enteral and parenteral routes. Fiber intake (1.5.4) Enteral access FH-2.1.4.1
Total fiber FH-1.5.4.1 Parenteral access FH-2.1.4.2
Enteral nutrition intake (1.3.1) Soluble fiber FH-1.5.4.2
Formula/solution FH-1.3.1.1 Medication and Herbal Supplement Use (3)
Insoluble fiber FH-1.5.4.3
Feeding tube flush FH-1.3.1.2 Prescription and over-the counter medications,
Micronutrient Intake (1.6)
Parenteral nutrition intake (1.3.2) including herbal preparations and complementary
Vitamin and mineral intake from all sources, e.g., food,
Formula/solution FH-1.3.2.1 medicine products used.
beverages, supplements, and via enteral and parenteral
IV fluids FH-1.3.2.2 Medication and herbal supplements (3.1)
routes.
Bioactive Substance Intake (1.4) Medications, specify prescription FH-3.1.1
Vitamin intake (1.6.1)
Alcohol, plant stanol and sterol esters, soy protein, or OTC
A (1) Riboflavin (7)
psyllium and -glucan, and caffeine intake from all Herbal/complementary products FH-3.1.2
C (2) Niacin (8)
sources, e.g., food, beverages, supplements, and via (specify)
D (3) Folate (9)
enteral and parenteral routes. Misuse of medication (specify) FH-3.1.3
E (4) B6 (10)
Alcohol intake (1.4.1) K (5) B12 (11) Knowledge/Beliefs/Attitudes (4)
Drink size/volume FH-1.4.1.1 Thiamin (6) Multivitamin (12) Understanding of nutrition-related concepts and
Frequency FH-1.4.1.2 Other (specify) _____________________ (13) conviction of the truth and feelings/emotions toward some
Pattern of alcohol consumption FH-1.4.1.3 nutrition-related statement or phenomenon, along with
Mineral/element intake (1.6.2)
Calcium (1) Potassium (5) readiness to change nutrition-related behaviors.
Chloride (2) Phosphorus (6)
programs Height, weight, body mass index (BMI), growth pattern
indices/percentile ranks, and weight history.

Food and nutrition knowledge (4.1) Safe food/meal availability (6.2) Body composition/growth/weight history (1.1)
Area(s) and level of knowledge FH-4.1.1 Availability of shopping facilities FH-6.2.1 Height/length AD-1.1.1
Diagnosis specific or global FH-4.1.2 Procurement, identification of FH-6.2.2 Weight AD-1.1.2
nutrition-related knowledge score safe food Frame size AD-1.1.3
Appropriate meal preparation FH-6.2.3 Weight change AD-1.1.4
Beliefs and attitudes (4.2)
facilities Body mass index AD-1.1.5
Conflict with personal/family FH-4.2.1
Availability of safe food storage FH-6.2.4 Growth pattern indices/ AD-1.1.6
value system
Appropriate storage technique FH-6.2.5 percentile ranks
Distorted body image FH-4.2.2
Body compartment estimates AD-1.1.7
End-of-life decisions FH-4.2.3 Safe water availability (6.3)
Motivation FH-4.2.4 Availability of potable water FH-6.3.1 BIOCHEMICAL DATA, MEDICAL TESTS
Preoccupation with food/nutrients FH-4.2.5 Appropriate water decontamination FH-6.3.2 AND PROCEDURES (BD)
Preoccupation with weight FH-4.2.6 Food and nutrition-related supplies availability (6.4) Laboratory data, (e.g., electrolytes, glucose, and lipid
Readiness to change nutrition- FH-4.2.7 Access to food and nutrition- FH-6.4.1 panel) and tests (e.g., gastric emptying time, resting
related behaviors related supplies metabolic rate).
Self-efficacy FH-4.2.8 Access to assistive eating devices FH-6.4.2 Acid-base balance (1.1)
Self-talk/cognitions FH-4.2.9 Access to assistive food preparation FH 6.4.3 Arterial pH BD-1.1.1
Unrealistic nutrition-related goals FH-4.2.10 devices Arterial bicarbonate BD-1.1.2
Unscientific beliefs/attitudes FH-4.2.11
Partial pressure of carbon dioxide BD-1.1.3
Food preferences (specify) FH-4.2.12 Physical Activity and Function (7) in arterial blood, PaCO2
Emotions (specify) FH-4.2.13 Physical activity, cognitive and physical ability to engage
Partial pressure of oxygen in BD-1.1.4
in specific tasks, e.g., breastfeeding, self-feeding.
Behavior (5) arterial blood, PaO2
Patient/client activities and actions, which influence Breastfeeding (7.1) Venous pH BD-1.1.5
Initiation of breastfeeding FH-7.1.1 Venous bicarbonate BD-1.1.6
achievement of nutrition-related goals.
Duration of breastfeeding FH-7.1.2
Adherence (5.1) Exclusive breastfeeding FH-7.1.3 Electrolyte and renal profile (1.2)
Self-reported adherence score FH-5.1.1 Breastfeeding problems FH-7.1.4 BUN BD-1.2.1
Nutrition visit attendance FH-5.1.2 Creatinine BD-1.2.2
Ability to recall nutrition goals FH-5.1.3 Nutrition-related ADLs and IADLs (7.2) BUN:creatinine ratio BD-1.2.3
Physical ability to complete tasks FH-7.2.1 Glomerular filtration rate
Self-monitoring at agreed upon rate FH-5.1.4 BD-1.2.4
for meal preparation
Self-management as agreed upon FH-5.1.5 Sodium BD-1.2.5
Physical ability to self-feed FH-7.2.2 Chloride BD-1.2.6
Avoidance behavior (5.2) Ability to position self in relation FH-7.2.3
Avoidance FH-5.2.1 Potassium BD-1.2.7
to plate Magnesium BD-1.2.8
Restrictive eating FH-5.2.2 Receives assistance with intake FH 7.2.4
Cause of avoidance behavior FH-5.2.3 Calcium, serum BD-1.2.9
Ability to use adaptive eating devices FH 7.2.5 Calcium, ionized BD-1.2.10
Bingeing and purging behavior (5.3) Cognitive ability to complete tasks FH-7.2.6
Phosphorus BD-1.2.11
Binge eating behavior FH-5.3.1 for meal preparation Serum osmolality BD-1.2.12
Purging behavior FH-5.3.2 Remembers to eat, recalls eating FH-7.2.7
Parathyroid hormone BD-1.2.13
Mealtime behavior (5.4) Mini Mental State Examination FH-7.2.8
Score Essential fatty acid profile (1.3)
Meal duration FH-5.4.1
Nutrition-related activities of daily FH-7.2.9 Triene:Tetraene ratio BD-1.3.1
Percent of meal time spent eating FH-5.4.2
Preference to drink rather than eat FH-5.4.3 living (ADL) score Gastrointestinal profile (1.4)
Refusal to eat/chew FH-5.4.4 Nutrition-related instrumental FH-7.2.10 Alkaline phophatase BD-1.4.1
Spitting food out FH-5.4.5 activities of daily living (IADL) Alanine aminotransferase, ALT BD-1.4.2
Rumination FH-5.4.6 score Aspartate aminotransferase, AST BD-1.4.3
Patient/client/caregiver fatigue FH-5.4.7 Physical activity (7.3) Gamma glutamyl transferase, GGT BD-1.4.4
during feeding process resulting Physical activity history FH-7.3.1 Gastric residual volume BD-1.4.5
in inadequate intake Consistency FH-7.3.2 Bilirubin, total BD-1.4.6
Willingness to try new foods FH-5.4.8 Frequency FH-7.3.3 Ammonia, serum BD-1.4.7
Limited number of accepted foods FH-5.4.9 Duration FH-7.3.4 Toxicology report, including alcohol BD-1.4.8
Rigid sensory preferences FH-5.4.10 Intensity FH-7.3.5 Prothrombin time, PT BD-1.4.9
Type of physical activity FH-7.3.6 Partial thromboplastin time, PTT BD-1.4.10
Social network (5.5)
Strength FH-7.3.7 INR (ratio) BD-1.4.11
Ability to build and utilize FH-5.5.1
TV/screen time FH-7.3.8 Fecal fat BD-1.4.12
social network
Other sedentary activity time FH-7.3.9 Amylase BD-1.4.13
Factors Affecting Access to Food and Involuntary physical movement FH-7.3.10 Lipase BD-1.4.14
NEAT Other digestive enzymes (specify) BD-1.4.15
Food/Nutrition-Related Supplies (6) FH-7.3.11
D-xylose BD-1.4.16
Factors that affect intake and availability of a sufficient
Nutrition-Related Patient/Client-Centered Hydrogen breath test BD-1.4.17
quantity of safe, healthful food as well as food/nutrition-
Measures (8) Intestinal biopsy BD-1.4.18
related supplies.
Patient/clients perception of his or her nutrition Stool culture BD-1.4.19
Food/nutrition program participation (6.1) Gastric emptying time BD-1.4.20
intervention and its impact on life.
Eligibility for government programs FH-6.1.1 Small bowel transit time BD-1.4.21
Participation in government FH-6.1.2 Nutrition quality of life (8.1)
Abdominal films BD-1.4.22
programs Nutrition quality of life responses FH-8.1.1
Swallow study BD-1.4.23
Eligibility for community programs FH-6.1.3
ANTHROPOMETRIC Glucose/endocrine profile (1.5)
Participation in community FH-6.1.4
MEASUREMENTS (AD)
Glucose, fasting BD-1.5.1 for erythrocyte glutathione (specify) ________________________ P or F
Glucose, casual BD-1.5.2 reductase activity Gastrointestinal CH-2.1.5
HgbA1c BD-1.5.3 Niacin, urinary Nmethyl- BD-1.13.7 (specify) ________________________ P or F
Preprandial capillary BD-1.5.4 nicotinamide concentration Gynecological CH-2.1.6
plasma glucose Vitamin B6, plasma or serum BD-1.13.8 (specify) ________________________ P or F
Peak postprandial capillary BD-1.5.5 pyridoxal 5phosphate concentration Hematology/oncology CH-2.1.7
plasma glucose Other BD-1.13.9 (specify) ________________________ P or F
Glucose tolerance test BD-1.5.6 Immune (e.g., food allergies) CH-2.1.8
Cortisol level BD-1.5.7 (specify) ________________________ P or F
IGF-binding protein BD-1.5.8 Integumentary CH-2.1.9
NUTRITION-FOCUSED (specify) ________________________ P or F
Thyroid function tests BD-1.5.9
PHYSICAL FINDINGS (PD) Musculoskeletal CH-2.1.10
(TSH, T4, T3)
Findings from an evaluation of body systems, muscle (specify) ________________________ P or F
Inflammatory profile (1.6) and subcutaneous fat wasting, oral health, suck/ Neurological CH-2.1.11
C-reactive protein BD-1.6.1 swallow/breathe ability, appetite, and affect. (specify) ________________________ P or F
Lipid profile (1.7) Nutrition-focused physical findings (1.1) Psychological CH-2.1.12
Cholesterol, serum BD-1.7.1 Overall appearance PD-1.1.1 (specify) ________________________ P or F
Cholesterol, HDL BD-1.7.2 (specify) _____________________________ Respiratory CH-2.1.13
Cholesterol, LDL BD-1.7.3 Body language PD-1.1.2 (specify) ________________________ P or F
Cholesterol, non-HDL BD-1.7.4 (specify) _____________________________ Other CH-2.1.14
Total cholesterol:HDL cholesterol BD-1.7.5 Cardiovascular-pulmonary PD-1.1.3 (specify) ________________________ P or F
LDL:HDL BD-1.7.6 (specify) _____________________________ Treatments/therapy/complementary/alternative
Triglycerides, serum BD-1.7.7 Extremities, muscles and bones PD-1.1.4 medicine (2.2)
Metabolic rate profile (1.8) (specify) _____________________________ Documented medical or surgical treatments,
Resting metabolic rate, measured BD-1.8.1 Digestive system (mouth to rectum) PD-1.1.5 complementary and alternative medicine that may
RQ BD-1.8.2 (specify) _____________________________ impact nutritional status of the patient
Head and eyes PD-1.1.6 Medical treatment/therapy CH-2.2.1
Mineral profile (1.9)
(specify) _____________________________ (specify) ______________________________
Copper, serum or plasma BD-1.9.1
Nerves and cognition PD-1.1.7 Surgical treatment CH-2.2.2
Iodine, urinary excretion BD-1.9.2
(specify) _____________________________ (specify) ______________________________
Zinc, serum or plasma BD-1.9.3
Skin PD-1.1.8 Complementary/alternative medicine CH-2.2.3
Other BD-1.9.4
(specify) _____________________________ (specify) ______________________________
Nutritional anemia profile (1.10) Vital signs PD-1.1.9 Palliative/end-of-life care CH-2.2.4
Hemoglobin BD-1.10.1 (specify) _____________________________ (specify) ______________________________
Hematocrit BD-1.10.2
Mean corpuscular volume BD-1.10.3 CLIENT HISTORY (CH) Social History (3)
Current and past information related to personal, Patient/client socioeconomic status, housing situation,
Red blood cell folate BD-1.10.4
medical, family, and social history. medical care support and involvement in social groups.
Red cell distribution width BD-1.10.5
B12, serum BD-1.10.6 Social history (3.1)
Personal History (1) Socioeconomic factors
Methylmalonic acid, serum BD-1.10.7 CH-3.1.1
General patient/client information such as age, gender,
Folate, serum BD-1.10.8 (specify) ______________________________
race/ethnicity, language, education, and role in family. Living/housing situation
Homocysteine, serum BD-1.10.9 CH-3.1.2
Ferritin, serum BD-1.10.10 Personal data (1.1) (specify) ______________________________
Iron, serum BD-1.10.11 Age CH-1.1.1 Domestic issues CH-3.1.3
Total iron-binding capacity BD-1.10.12 Gender CH-1.1.2 (specify) ______________________________
Transferrin saturation BD-1.10.13 Race/Ethnicity CH-1.1.3 Social and medical support CH-3.1.4
Language CH-1.1.4 (specify) ______________________________
Literacy factors CH-1.1.5 Geographic location of home CH-3.1.5
Protein profile (1.11) Education CH-1.1.6 (specify) ______________________________
Albumin BD-1.11.1 Role in family CH-1.1.7 Occupation CH-3.1.6
Prealbumin BD-1.11.2 Tobacco use CH-1.1.8 (specify) ______________________________
Transferrin BD-1.11.3 Religion CH-3.1.7
Personal data (1.1), contd
Phenylalanine, plasma BD-1.11.4 (specify) ______________________________
Physical disability CH-1.1.9
Tyrosine, plasma BD-1.11.5
Mobility CH-1.1.10 Social history (3.1), contd
Amino acid, other, specify BD-1.11.6
History of recent crisis CH-3.1.8
Antibody level, specify BD-1.11.7 Patient/Client/Family Medical/Health (specify) ______________________________
Urine profile (1.12) History (2) Daily stress level CH-3.1.9
Urine color BD-1.12.1 Patient/client or family disease states, conditions, and
Urine osmolality BD-1.12.2 illnesses that may have nutritional impact. COMPARATIVE STANDARDS (CS)
Urine specific gravity BD-1.12.3
Patient/client OR family nutrition-oriented Energy Needs (1)
Urine test, specify BD-1.12.4 medical/health history (2.1)
Urine volume BD-1.12.5 Estimated energy needs (1.1)
Specify issue(s) and whether it is patient/client history
Total energy estimated needs CS-1.1.1
Vitamin profile (1.13) (P) or family history (F)
Method for estimating needs CS-1.1.2
Vitamin A, serum or plasma retinol BD-1.13.1 Patient/client chief nutrition CH-2.1.1
Vitamin C, plasma or serum BD-1.13.2 complaint (specify) ________________ P or F Macronutrient Needs (2)
Vitamin D, 25-hydroxy BD-1.13.3 Cardiovascular CH-2.1.2
Estimated fat needs (2.1)
Vitamin E, plasma alpha-tocopherol BD-1.13.4 (specify) ________________________ P or F
Total fat estimated needs CS-2.1.1
Thiamin, activity coefficient for BD-1.13.5 Endocrine/metabolism CH-2.1.3
Type of fat needed CS-2.1.2
erythrocyte transketolase activity (specify) ________________________ P or F
Method for estimating needs CS-2.1.3
Riboflavin, activity coefficient BD-1.13.6 Excretory CH-2.1.4
Estimated protein needs (2.2)
Total protein estimated needs CS-2.2.1
Type of protein needed CS-2.2.2
Method for estimating needs CS-2.2.3
Micronutrient Needs (4)
Estimated carbohydrate needs (2.3) Magnesium (4) Zinc (8)
Estimated vitamin needs (4.1) Other (specify) (9)
Total carbohydrate estimated needs CS-2.3.1
A (1) Riboflavin (7) Method for estimating needs (10)
Type of carbohydrate needed CS-2.3.2
C (2) Niacin (8)
Method for estimating needs CS-2.3.3
D (3) Folate (9) Weight and Growth Recommendation (5)
Estimated fiber needs (2.4) E (4) B6 (10) Recommended body weight/body mass
Total fiber estimated needs CS-2.4.1 K (5) B12 (11) Index/growth (5.1)
Type of fiber needed CS-2.4.2 Thiamin (6) Ideal/reference body weight (IBW) CS-5.1.1
Method for estimating needs CS-2.4.3 Other (specify) (12) Recommended body mass CS-5.1.2
Method for estimating needs (13) index (BMI)
Fluid Needs (3)
Estimated mineral needs (4.2) Desired growth pattern CS-5.1.3
Estimated fluid needs (3.1)
Calcium (1) Potassium (5)
Total fluid estimated needs CS-3.1.1
Chloride (2) Phosphorus (6)
Method for estimating needs CS-3.1.2
Iron (3) Sodium (7)
INTAKE NI Carbohydrate and Fiber (5.8) Biochemical (2)
Defined as actual problems related to intake of Inadequate carbohydrate intake NI-5.8.1 Defined as change in capacity to metabolize nutrients
energy, nutrients, fluids, bioactive substances through Excessive carbohydrate intake NI-5.8.2 as a result of medications, surgery, or as indicated by
oral diet or nutrition support Inappropriate intake of NI-5.8.3 altered lab values
types of carbohydrate (specify) ____________ Impaired nutrient utilization NC-2.1
Energy Balance (1) Inconsistent carbohydrate intake NI-5.8.4
Defined as actual or estimated changes in energy Altered nutrition-related NC-2.2
Inadequate fiber intake NI-5.8.5 laboratory values (specify) _______________
(kcal) balance
Excessive fiber intake NI-5.8.6 Foodmedication interaction NC-2.3
Unused NI-1.1
Vitamin (5.9) Predicted foodmedication interaction NC-2.4
Increased energy expenditure NI-1.2
Inadequate vitamin intake NI-5.9.1
Unused NI-1.3 Weight (3)
(specify)______________________________
Inadequate energy intake NI-1.4 Defined as chronic weight or changed weight status
A (1) Riboflavin (7)
Excessive energy intake NI-1.5 when compared with usual or desired body weight
C (2) Niacin (8)
Predicted suboptimal energy intake NI-1.6 Underweight NC-3.1
D (3) Folate (9)
Predicted excessive energy intake NI-1.7 Unintended weight loss NC-3.2
E (4) B6 (10)
K (5) B12 (11) Overweight/obesity NC-3.3
Oral or Nutrition Support Intake (2)
Thiamin (6) Unintended weight gain NC-3.4
Defined as actual or estimated food and beverage
intake from oral diet or nutrition support compared Other (specify) ___________________ (12)
Excessive vitamin intake NI-5.9.2
BEHAVIORAL-
with patient goal ENVIRONMENTAL NB
(specify)______________________________
Inadequate oral intake NI-2.1 Defined as nutritional findings/problems identified
A (1) Riboflavin (7)
Excessive oral intake NI-2.2 that relate to knowledge, attitudes/beliefs, physical
C (2) Niacin (8)
Inadequate enteral nutrition infusion NI-2.3 environment, access to food, or food safety
D (3) Folate (9)
Excessive enteral nutrition infusion NI-2.4
E (4) B6 (10)
Less than optimal enteral nutrition NI-2.5 K (5) B12 (11) Knowledge and Beliefs (1)
Inadequate parenteral nutrition infusion NI-2.6 Thiamin (6)
Defined as actual knowledge and beliefs as related,
Excessive parenteral nutrition infusion NI-2.7 Other (specify) ___________________ (12)
observed, or documented
Less than optimal parenteral nutrition NI-2.8 Food- and nutrition-related NB-1.1
Mineral (5.10)
Limited food acceptance NI-2.9 knowledge deficit
Inadequate mineral intake NI-5.10.1
Harmful beliefs/attitudes about food- NB-1.2
Fluid Intake (3) (specify) _____________________________
or nutrition-related topics (use with caution)
Defined as actual or estimated fluid intake compared Calcium (1) Potassium (5)
Not ready for diet/lifestyle change NB-1.3
with patient goal Chloride (2) Phosphorus (6)
Iron (3) Sodium (7) Self-monitoring deficit NB-1.4
Inadequate fluid intake NI-3.1 Disordered eating pattern NB-1.5
Magnesium (4) Zinc (8)
Excessive fluid intake NI-3.2 Limited adherence to nutrition- NB-1.6
Other (specify) ____________________ (9)
Excessive mineral intake NI-5.10.2 related recommendations
Bioactive Substances (4)
Defined as actual or observed intake of bioactive (specify) _____________________________ Undesirable food choices NB-1.7
substances, including single or multiple functional food Calcium (1) Potassium (5)
Physical Activity and Function (2)
components, ingredients, dietary supplements, Chloride (2) Phosphorus (6)
Defined as actual physical activity, self-care, and
alcohol Iron (3) Sodium (7)
quality-of-life problems as reported, observed, or
Magnesium (4) Zinc (8)
Inadequate bioactive substance intake NI-4.1 documented
Other (specify) ____________________ (9)
Excessive bioactive substance intake NI-4.2 Physical inactivity NB-2.1
Excessive alcohol intake NI-4.3 Multi-nutrient (5.11)
Excessive physical activity NB-2.2
Predicted suboptimal nutrient intake NI-5.11.1
Inability or lack of desire NB-2.3
Nutrient (5) Predicted excessive nutrient intake NI-5.11.2
Defined as actual or estimated intake of specific to manage self-care
CLINICAL NC Impaired ability to NB-2.4
nutrient groups or single nutrients as compared with
Defined as nutritional findings/problems identified prepare foods/meals
desired levels
that relate to medical or physical conditions Poor nutrition quality of life NB-2.5
Increased nutrient needs NI-5.1
Self-feeding difficulty NB-2.6
(specify) ______________________________
Functional (1)
Malnutrition NI-5.2 Food Safety and Access (3)
Defined as change in physical or mechanical
Inadequate protein-energy intake NI-5.3 Defined as actual problems with food safety or access
functioning that interferes with or prevents desired
Decreased nutrient needs NI-5.4 to food, water, or nutrition-related supplies
nutritional consequences
(specify) ______________________________ Intake of unsafe food NB-3.1
Imbalance of nutrients NI-5.5 Swallowing difficulty NC-1.1
Limited access to food or water NB-3.2
Biting/Chewing NC-1.2
Fat and Cholesterol (5.6) Limited access to nutrition-related NB-3.3
(masticatory) difficulty
Inadequate fat intake NI-5.6.1 Breastfeeding difficulty NC-1.3
supplies
Excessive fat intake NI-5.6.2
Altered GI function NC-1.4
Inappropriate intake of fats NI-5.6.3
(specify) ______________________________
Protein (5.7)
Inadequate protein intake NI-5.7.1
Excessive protein intake NI-5.7.2
Inappropriate intake of protein NI-5.7.3
or amino acids (specify) _________________
result interpretation or skills.
FOOD AND/OR NUTRIENT Iron (3) Sodium (7) Result interpretation E-2.1
DELIVERY ND Magnesium (4) Zinc (8) Skill development E-2.2
Other (specify) ____________________ (9) Other E-2.3
Meal and Snacks (1)
Regular eating event (meal); food served between Bioactive Substance Management (3.3) (specify) ______________________________
regular meals (snack). Addition or change in provision of bioactive
General/healthful diet ND-1.1 substances.
Modify distribution, type, ND-1.2 Plant sterol and stanol esters ND-3.3.1
NUTRITION COUNSELING C
or amount of food and nutrients Soy protein ND-3.3.2
within meals or at specified time Psyllium and -glucan ND-3.3.3 Theoretical Basis/Approach (1)
Specific foods/beverages or groups ND-1.3 Food additives ND-3.3.4 The theories or models used to design and implement
Other ND-1.4 Other ND-3.3.5 an intervention.
(specify) _____________________________ (specify) _____________________________ Cognitive-Behavioral Theory C-1.1
Health Belief Model C-1.2
Enteral and Parenteral Nutrition (2) Feeding Assistance (4)
Accommodation or assistance in eating. Social Learning Theory C-1.3
Nutrition provided through the GI tract via tube,
Transtheoretical Model/ C-1.4
catheter, or stoma (enteral) or intravenously (centrally Adaptive equipment ND-4.1
Stages of Change
or peripherally) (parenteral). Feeding position ND-4.2
Other C-1.5
Meal set-up ND-4.3
Enteral Nutrition (2.1) (specify) ______________________________
Mouth care ND-4.4
Nutrition provided through the GI tract.
Other ND-4.5 Strategies (2)
Formula/solution ND-2.1.1 (specify) _____________________________ Selectively applied evidence-based methods or plans of
Insert enteral feeding tube ND-2.1.2 action designed to achieve a particular goal.
Site care ND-2.1.3 Feeding Environment (5)
Adjustment of the factors where food is served that Motivational interviewing C-2.1
Feeding tube flush ND-2.1.4
impact food consumption. Goal setting C-2.2
Parenteral Nutrition/IV Fluids (2.2) Self-monitoring C-2.3
Nutrition and fluids provided intravenously. Lighting ND-5.1
Problem solving C-2.4
Formula/solution Odors ND-5.2
ND-2.2.1 Social support C-2.5
Site care Distractions ND-5.3
ND-2.2.2 Stress management C-2.6
IV fluids Table height ND-5.4
ND-2.2.3 Stimulus control C-2.7
Table service/set up ND-5.5
Cognitive restructuring C-2.8
Supplements (3) Room temperature ND-5.6
Relapse prevention C-2.9
Other ND-5.7
Medical Food Supplements (3.1) Rewards/contingency management C-2.10
Commercial or prepared foods or beverages that (specify) _____________________________
Other C-2.11
supplement energy, protein, carbohydrate, fiber, fat Nutrition-Related Medication (specify) ______________________________
intake. Management (6)
Type Modification of a medication or herbal to optimize COORDINATION OF
Commercial beverage ND-3.1.1 patient/client nutritional or health status. NUTRITION CARE RC
Commercial food ND-3.1.2 Medications ND-6.1 Coordination of Other Care During
Modified beverage ND-3.1.3 (specify prescription or OTC)_____________ Nutrition Care (1)
Modified food ND-3.1.4 Herbal/complementary products ND-6.2 Facilitating services with other professionals,
Purpose ND-3.1.5 (specify) _____________________________
(specify) _____________________________ institutions, or agencies during nutrition care.
NUTRITION EDUCATION E Team meeting RC-1.1
Vitamin and Mineral Supplements (3.2)
Referral to RD with different RC-1.2
Supplemental vitamins or minerals.
Nutrition EducationContent (1) expertise
Multivitamin/mineral ND-3.2.1 Instruction or training intended to lead to nutrition- Collaboration/referral to other RC-1.3
Multi-trace elements ND-3.2.2 providers
related knowledge.
Vitamin ND-3.2.3 Referral to community agencies/ RC-1.4
Purpose of the nutrition education E-1.1
A (1) Riboflavin (7) programs (specify) ______________________
Priority modifications E-1.2
C (2) Niacin (8)
Survival information E-1.3
D (3) Folate (9) Discharge and Transfer of Nutrition Care to
E (4) B6 (10) Nutrition relationship to health/disease E-1.4
New Setting or Provider (2)
K (5) B12 (11) Recommended modifications E-1.5 Discharge planning and transfer of nutrition care from
Thiamin (6) Other or related topics E-1.6
one level or location of care to another.
Other (specify) __________________ (12) Other E-1.7
(specify) _____________________________ Collaboration/referral to other RC-2.1
Mineral ND-3.2.4 providers
Calcium (1) Potassium (5) Nutrition EducationApplication (2) Referral to community agencies/ RC-2.2
Chloride (2) Phosphorus (6) Instruction or training leading to nutrition-related programs (specify) ______________________