F

Select a term to view the definition:
  • Factorial Method

    Professional Description:

    Factorial method is a way to measure total energy expenditure. The factorial method allows theoretical estimation of TEE using information for the amount of time spent in and energy spent for doing different activities in a theoretical 24-hour period.

  • False diverticula

    Professional Description:

    Diverticula that protrude only through the mucosal and submucosal layers of the gastrointestinal wall (e.g. colonic diverticula).

    Source: Baum JA, Ching Companioni RA. Definition of Diverticular Disease. Merck Manual Professional Version. 2019 Mar. Available from: https://www.merckmanuals.com/professional/gastrointestinal-disorders/diverticular-disease/definition-of-diverticular-disease

  • Family-style meal

    Professional Description:

    A style of serving a meal which allows eaters to help themselves to portions from a common serving dish.

  • FAO

    Professional Description:

    Food and Agriculture Organization of the United Nations

  • Feingold Diet

    Professional Description:

    A diet based on the theory that many children are sensitive to dietary salicylates and artificially added colours, flavours and preservatives and that eliminating the offending substances from the diet could improve learning and behavioural problems.

  • FEP

    Professional Description:

    free erythrocyte protoporphyrin

  • First pass metabolism

    Professional Description:

    A phenomenon of drug metabolism where the concentration of a drug is greatly reduced before it reaches the systemic circulation.

  • Flagging

    Professional Description:

    the technique used to sell or bring extra attention to your key messages, helping the audience "take home" what you want them to remember from this interview.

  • Flavanols

    Professional Description:

    Procyanidins which can inhibit platelet function and low-density lipoprotein oxidation and increase high-density lipoprotein cholesterol. Flavanols are found in chocolate, tea, red wine, beans, apricot, cherry, grape, peach, blackberry and apple.

  • Flavonoids

    Professional Description:

    Flavonoids, a subclass of polyphenols, are micronutrients derived from plants, primarily fruits and vegetables. Flavonoids can be divided on the basis of their structure into flavones, flavanols, flavonols and anthocyanins.

  • Flow-mediated dilation

    Professional Description:

    The most commonly used test for endothelial function ultrasound is used in to measure the percent change in brachial artery diameter after a substantial increase in blood flow is induced by vessel occlusion with a blood pressure cuff.

  • Focus groups

    Professional Description:

    A method of gathering in depth insights into a topic or issue through a structured, facilitated discussion of no more than eight participants

  • FODMAP

    Professional Description:

    FODMAP is an acronym for Fermentable Oligo-Di-Mono-saccharides And Polyols.

    Consumer Description:

    FODMAP is an acronym for Fermentable Oligo-Di-Mono-saccharides And Polyols.

  • Folic acid

    Professional Description:

    Vitamin of the B complex which is an essential component in many major metabolic reactions in the body. Folate is a form of folic acid.

  • Food and Nutrition Board

    Professional Description:

    The Food and Nutrition Board (FNB) is a unit of the Institute of Medicine, which is part of the National Academy of Sciences (NAS) in the United States.

  • Food Disappearance Data

    Professional Description:

    Total amount of food available for domestic consumption. It is based on the residual after exports, industrial uses, seed and feed use; year-end inventories are subtracted from the sum of production, beginning inventories, and imports. Consumption estimates based on food disappearance are higher than actual consumption because spoilage and waste are not accounted for. Most appropriately used to track trends in consumption over time.

  • Food fortification

    Professional Description:

    The addition of one or more essential nutrients to a food, whether or not the nutrient is normally found in the food, for the purpose of preventing or correcting a demonstrated deficiency of the nutrient or nutrients in the population or specific sub-groups of the population.

  • Food jag

    Professional Description:

    A food jag is when a child will only eat one food item meal after meal.

  • Food literacy

    Professional Description:

    Food literacy is a collection of inter-related knowledge, skills and behaviours required to plan, manage, select, prepare and eat foods to meet needs and determine food intake.

    Source: Vidgen H A, Gallegos D. Defining food literacy and its components. Appetite. 2014:76:50-59. Available from: https://doi.org/10.1016/j.appet.2014.01.010

  • Food Matrix

    Professional Description:

    The nutrient and non-nutrient components of foods and the molecular relationships (i.e. chemical bonds) to each other.

  • Food sovereignty

    Professional Description:

    Food sovereignty “is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems”.

    Source: European Coordination Via Campesina. Food Sovereignty Now: A guide to food sovereignty. 2018. Available from: https://viacampesina.org/en/wp-content/uploads/sites/2/2018/02/Food-Sovereignty-A-guide-Low-Res-Vresion.pdf

  • Food/Nutrition-related Comparative Standards

    Professional Description:

    Include estimations of an individual’s energy needs, macronutrient needs, fluid needs, micronutrient needs and recommended body weight/body mass Index/growth, using tools such as international dietary reference values, growth charts and body mass index calculations.

    Source: The Academy of Nutrition and Dietetics. eNCPT: electronic nutrition care process terminology 2020. Available from: http://www.ncpro.org

  • Food/Nutrition-related History

    Professional Description:

    “food and nutrient intake, food and nutrient administration, medication and complementary/alternative medicine use, knowledge/beliefs/attitudes, behavior, food and supply availability, physical activity and function, nutrition-related patient/client-centered measures”.

    Source: The Academy of Nutrition and Dietetics. eNCPT: electronic nutrition care process terminology 2020. Available from: http://www.ncpro.org

  • Forced expiratory volume

    Professional Description:

    The volume of air that can be forced out taking a deep breath, an important measure of pulmonary function. The forced expiratory volume in the first second is the FEV1

  • Forced Expiratory Volume in 1 second

    Professional Description:

    The maximal volume of air exhaled during the first second of a forced expiration from a position of full inspiration; expressed in litres at body temperature and ambient pressure saturated with water vapour (BTPS).

  • Forced Vital Capacity

    Professional Description:

    The maximal volume of air exhaled with maximally forced effort from a maximal inspiration (i.e. vital vapacity performed with a maximally forced expiratory effort); expressed in litres at body temperature and ambient pressure saturated with water vapour (BTPS).

  • Formative evaluation

    Professional Description:

    Ongoing and continuous feedback to learners to facilitate their learning and progress through a program of learning.

  • frail older adults

    Professional Description:

    According to ESPEN guidelines, frail older adults are limited in their activities of daily living due to physical, mental, psychological and/or social impairments as well as recurrent disease. They suffer from multiple pathology, which seriously impairs their independence and are therefore in particular need of care and are vulnerable to complications.

  • Free Radicals

    Professional Description:

    Free radicals are compounds with an unpaired electron. Those present in the human body include the superoxide radical, the hydroxyl radical, the hydroperoxy radical, lipid radicals and lipid peroxy radicals.

  • Free sugars

    Professional Description:

    Free sugar is defined by the World Health Organization as all monosaccharides and disaccharides added to foods by the manufacturer, cook, or consumer, plus sugars naturally present in honey, syrups, and fruit juices.

  • Fructose

    Professional Description:

    A six-carbon monosaccharide with a very sweet taste.

    Source: MedlinePlus Medical Dictionary. Fructose. [cited October 25, 2020]. Available from: http://c.merriam-webster.com/medlineplus/fructose

  • Fructosemia

    Professional Description:

    The presence of fructose in the blood.

    Source: The Free Dictionary by Farlex. Fructosemia. [cited January 8, 2021]. Available from: https://medical-dictionary.thefreedictionary.com/fructosemia#:~:text=%5Bfruk%E2%80%B3to%2Dse%C2%B4,blood%2C%20as%20in%20fructose%20intolerance.

  • Fructosuria

    Professional Description:

    The presence of fructose in the urine.

    Source: Merriam-Webster. Fructosuria. [cited January 8, 2021]. Available from: https://www.merriam-webster.com/medical/fructosuria

  • full blood count

    Professional Description:

    Full blood count (FBC) or complete blood count (CBC) is a test requested by a doctor or other medical professional that gives information about the cells in a patient's blood.

  • Full fluid diets

    Professional Description:

    Consists of clear fluids, fluid milk products and foods that liquefy at body temperature.

  • Functional anemia

    Professional Description:

    Functional anemia is a hemoglobin concentration that is within the normal range but that is lower than physiologically normal for an individual and therefore responds to supplementation with an increase. Functional anemia can be diagnosed only retrospectively after supplementation.

  • Functional Constipation

    Professional Description:

    Functional constipation is chronic constipation with no specific organic cause.

  • Functional fecal retention

    Professional Description:

    accumulation of fecal mass in the rectum, caused by repetitive attempts to avoid defecation because of fears associated with defecation. It is the most common cause of constipation and fecal soiling in children.

  • Functional fibre

    Professional Description:

    isolated, nondigestible carbohydrates that have beneficial physiological effects in humans.

  • Functional Food

    Professional Description:

    Whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients when they are consumed at efficacious levels as part of a varied diet on a regular basis.

  • Functional foods

    Professional Description:

    Foods and food components that provide health benefits beyond basic nutrition. Examples may include conventional foods; fortified, enriched, or enhanced foods; and dietary supplements. Some functional foods provide essential nutrients beyond quantities necessary for normal maintenance, growth, and development, and/or provide other biologically active components that impart health benefits or desirable physiological effects.

  • Functional iron

    Professional Description:

    essential iron, involved in biochemical functions in the form of hemoglobin, myoglobin, and in enzymes, as well as a small amount transported attached to the protein transferrin.