KNOW THE NUTRITION RELATED TERMS

1.    Menu: A list of dishes available in a restaurant or prepared for a meal.

 

2.    Menu Planning: The process of selecting and organizing dishes to be served in a meal or at an event.

 

3.    À La Carte: A menu style where items are priced and ordered separately rather than as part of a set meal.

 

4.    Table d' Hôte : A set menu where a complete meal is offered at a fixed price.

 

5.    Culinary Trend: The direction in which the culinary industry is moving, influencing menu choices.

 

6.    Seasonal Menu: A menu that features dishes made from ingredients available during a specific season.

 

7.    Specials: Dishes that are not part of the regular menu and are offered for a limited time.

 

8.    Nutritional Information: Information on the nutritional content of menu items, often provided to help customers make informed choices.

 

9.    Food Cost: The total cost of food used in a specific period, often expressed as a percentage of total sales.

 

10. Cost Control:  Measures taken to manage and reduce costs without compromising quality.

 

11. Food Cost Percentage: The ratio of food costs to food sales, used to assess the profitability of a foodservice operation.

 

12. Inventory Management: The process of efficiently monitoring and controlling the procurement, storage, and usage of food products.

 

13.  Yield Percentage: The percentage of a food item's original weight that remains after processing, cooking, or trimming.

 

14.  Waste Management: Strategies to minimize food waste and maximize resource utilization in a foodservice establishment.

 

15. Diet Counselling: Providing guidance and support to individuals or groups to help them make informed and health-conscious dietary choices.

 

16. Nutritionist:  A professional trained in the science of nutrition who provides advice on dietary choices and their impact on health.

 

17. Dietitian: A healthcare professional qualified to assess, diagnose, and treat dietary and nutritional problems.

 

18. Nutritional Assessment: The process of evaluating an individual's nutritional status, often conducted by a dietitian.

 

19. Meal Planning: Creating a structured plan for daily or weekly meals based on nutritional needs and dietary goals.

 

20. Behavioural Change: The process of helping individuals adopt and maintain healthy eating habits through gradual, sustainable changes in behavior.

 

 

21. Food Packaging: The process of enclosing food products to protect them during storage, transportation, and sale.

 

22. Primary Packaging: The immediate packaging in direct contact with the food product, such as a can or bottle.

 

23. Secondary Packaging: Packaging used to group primary packages for shipping and retail purposes.

 

24. Aseptic Packaging: A packaging method that keeps food sterile and prevents contamination by packaging it in a sterile environment.

 

2  Biodegradable Packaging: Packaging materials that can be broken down into natural substances by biological processes.

 

26. Shelf Life: The length of time a food product can be stored before it is considered unfit for consumption.

 

27. Balanced Diet: A diet that provides the necessary nutrients, in the right proportions, to maintain overall health and well-being. It includes a variety of foods from different food groups.

 

28. Food Pyramid: A graphical representation of a balanced diet, typically divided into sections representing different food groups. It visually guides individuals on the proportionate intake of each food group for optimal nutrition.

 

29. Food Groups: Categories of foods sharing similar nutritional properties. Common food groups include fruits, vegetables, grains, proteins, and dairy.

 

30. Macro Nutrition: The branch of nutrition that focuses on the consumption of macronutrients—carbohydrates, proteins, and fats—which are required by the body in relatively large amounts.

 

31. Micro Nutrition: The branch of nutrition that deals with micronutrients—vitamins and minerals—required by the body in smaller amounts for various physiological functions.

 

 

32. Nutrients: Substances in food that the body uses for growth, maintenance, and energy. Nutrients include carbohydrates, proteins, fats, vitamins, and minerals.

 

33. Role of Nutrients in the Body: Nutrients play vital roles in bodily functions, such as providing energy (carbohydrates, fats), building and repairing tissues (proteins), supporting metabolic processes (vitamins, minerals), and maintaining overall health.

 

34. Nutrient Deficiencies:  Inadequate intake of essential nutrients, leading to health problems. Common deficiencies include iron deficiency anaemia, vitamin D deficiency, and iodine deficiency disorders.

 

35. Nutrient Requirements for Indians: Dietary recommendations specific to the Indian population, taking into account factors like climate, lifestyle, and prevalent health issues. Recommended daily allowances (RDAs) are guidelines for nutrient intake to meet the needs of the Indian population.

 

36. Iron Deficiency Anaemia: A condition characterized by a lack of sufficient iron, leading to a decrease in the number of red blood cells and reduced oxygen-carrying capacity in the blood.

 

37. Vitamin D Deficiency:  Inadequate levels of vitamin D, crucial for bone health, can lead to conditions like rickets in children and osteoporosis in adults.

 

38. Iodine Deficiency Disorders (IDD): Health issues resulting from insufficient iodine, a vital element for the production of thyroid hormones. IDD can lead to goiter, mental retardation, and developmental abnormalities.

 

39. Recommended Dietary Allowances (RDAs): Guidelines indicating the average daily intake of essential nutrients that meet the nutritional needs of most healthy individuals within a specific population.