Nutrition and dietetics terms — search by name
TDEE
Total Daily Energy Expenditure — full daily energy spend including activity; the base for deficit/surplus.
BMR
Basal Metabolic Rate — resting metabolism; Mifflin-St Jeor formula is the most accurate estimate.
Glycemic index
Speed of glucose rise after a food; low GI (<55) means steadier energy, matters for diabetes.
Bread unit (BU)
~12 g of carbs for insulin calculation in type 1 diabetes.
Food thermogenesis
Energy spent on digestion: protein ~20–30%, carbs ~5–10%, fats ~0–3% of their calories.
Net carbs
Carbs minus fiber (and polyols); the metric for keto/low-carb diets.
Essential amino acids
9 amino acids the body can't synthesize — needed from food; complete protein has them all.
Macros (PFC)
Protein/fat/carbs — calorie sources: 4/9/4 kcal per gram.
Caloric deficit
Eating below expenditure — the only condition for weight loss; safe 300–500 kcal/day.
FODMAP
Short-chain carbs fermenting in the gut — IBS trigger; elimination diet reduces them.
Digestive enzymes
Digestive enzymes (lactase, protease); their deficit causes intolerances.
Dietary fiber
Indigestible plant part: 25–35 g/day norm; soluble (oats) and insoluble (bran).