Glossary

The following are terms and definitions as they are used in Nutritionist Pro:

Actions Command, accesses Explore, Open, and Quick Info options.

Active Window, the open operating window on the screen.

Basic Food, a food with nutrients and other important data that a user can add to the knowledge base. It can be a single-source food, such as an ingredient, or a food from a manufacturer.

Classification, a grouping of foods with similarities.

Common Food, a food that is served frequently (such as bread). This designation is based on national food consumption surveys.

In addition, any food in the knowledge base can be designated as a common food. Common foods appear at the top of search results when searching the knowledge base.

Consumer Recipe, a recipe for home use, typically serving six to 12 people.

Context, similar types of items appearing in the same window or the same type of window are the same context.

Cooking Temperature, the temperature needed to cook a recipe in degrees Fahrenheit.

Cooking Time, the time it takes to cook a recipe.

Custom Food, the information added to the knowledge base by the user. This can be done by modifying an existing Axxya Systems food or creating a new food or recipe.

Custom Nutrient Goal Template, a nutrient goal template developed either by modifying an existing Axxya Systems nutrient goal template or by creating a new nutrient goal template.

Data Export, saves reports as Nutritionist Pro files that can be opened by other Nutritionist Pro users.

Data Extract, saves reports in different software formats, such as Excel, Word, Adobe Acrobat, and HTML.

Data Source, the origination of information for a food. This includes Axxya Systems, custom or both. Axxya Systems foods are supplied in the knowledge base and custom foods are added to the knowledge base by the user.

Diet, a record of what a client has eaten, either a diet record or a food frequency.

Discontinued, foods that do not appear in updated nutrient information lists or are no longer produced according to the manufacturer.

Edit Command, accesses choices that affect the current selection within an editor.

Excluded References, a list of all the references used to create foods that are not included in a search.

File Command, accesses choices that affect the current editor.

Focus, fields and screens have focus (or are active) when the cursor is in the field or the screen is on top of other screens. Fields and screens must have focus for keystrokes and mouse clicks to have an effect on them.

Generic, foods that are not associated with a specific brand name.

Go Command, allows you to move between the previously viewed screen and the next sequential screen, and it provides access to other editors.

Goal Value, the goal value for the applicable nutrient analysis.

Gram Weight, the weight of a food measured in grams.

HACCPs, Hazard Analysis-Critical Control Points (HACCP) is a system for all food production.

Manufacturer, foods that are produced by a certain company.

Meal Component, the type of recipe or the way the food can be categorized, including (None), Alcoholic Beverage, Appetizer, Beverage, Brad, Condiment, Dessert, Entree salad, Fruit, Main Entree, Salad, Side-starch, Side-vegetable, Side item, Soup.

Menu, a listing of meals and foods to be served.

METs, The ratio of the work metabolic rate to the resting metabolic rate. One MET is defined as 1 kcal/kg/hour and is roughly equivalent to the energy cost of sitting quietly. A MET also is defined as oxygen uptake in ml/kg/min ³ 3.5, with one MET roughly equivalent to 3.5 ml/kg/min.

Moisture Loss, the water loss expected for the entire recipe.

Number of Servings, the number of portions a recipe yields.

Percent Daily Values, the percent of the daily value for a given nutrient provided by the selected food. (Based on a 2000 kilocalorie diet)

Percent Goal Value, the percentage of the goal value met for the applicable nutrient in a diet analysis.

Preparation Method, the way the entire recipe is prepared. Preparation methods for individual ingredients are already accounted for in the ingredient information in the knowledge base.

Preparation Time, the amount of time required to prepare a recipe.

Quantity Recipe, a recipe normally used in a food service setting serving 50 to 100 people, or more.

Recipe, a collection of ingredients with preparation instructions and other important information for use when making the dish.

Serving Amount, a number amount paired with serving units.

Serving Unit, Portions that can be offered for a food, including Serving, Item, Piece, Slice, Teaspoon, Tablespoon, Fluid Ounce, Cup, Quart, Gallon, Ounce, Liter, 100 Grams, 100 Milliliters, Pound, Kilogram, Gram, Milliliter.

Tools Command, accesses dialog boxes for various functions, in addition to General and Client defaults

Type, a designation used to limit searches and displays. There are three Type options: basic food, recipe, or both.

Unique Code, a unique, alphanumeric code assigned to each food in the knowledge base, helping to identify it from other foods. Codes can consist of letters or numbers and can be up to 18 characters long.

Valid Values, values that are not significant for nutrients based on FDA rules.

View Command, the View command accesses checked commands that allow you to select or clear different areas of the screen, or to view special information or a dialog box, if available.

Vitamin A Source, the type of Vitamin A source for a selected basic food or recipe: Animal, Vegetable or Combination.