Diet Terminology

Ninety percent of Americans think they eat healthfully, according to a January 2001 Consumer Reports poll. However, none of the 50 states met the 15 percent obesity rate target for 2010. Implementing healthy dietary habits takes increased awareness, research and focus in the beginning, but as healthy concepts fall into place, new habits are easier to establish. Learning how to eat healthy begins with understanding common, diet-related terminology to avoid misconceptions.

BMI

BMI, or body mass index, is the criteria generally used to measure obesity. To do so, body weight in kilograms is divided by body height in meters squared. For example, to determine the BMI of a woman 5 feet, 4 inches tall, weighing 160 lbs., the equation is 72.5 kg divided by 1.6 m2; this equals a BMI of 28. Classification of BMI includes: underweight, less than 18; normal weight, between 18.5 and 24.9; overweight, 25.0 to 29.9; and obesity, from 30.0 and above.

Carbohydrates

Carbohydrates are one of three energy substrates; the other two are protein and fat. Carbohydrates are the body's main source of energy because they quickly convert into glucose, a simple sugar, for energy use. The quality of the carbohydrate is a product of the nutrients it provides. For example, a complex carbohydrate, like vegetables, contains vitamins, minerals and fiber; however, simple carbohydrates, like chips and candy, provide largely calories and few nutrients.

Glycemic Index

The glycemic index is a rating of a particular food's ability to increase blood sugar levels. The higher the index value, the faster the food raises your blood sugar levels as opposed to foods lower on the index scale. This dietary index is used mainly for people with diabetes to prevent spikes in blood sugar or reduce the need for insulin. The index does not list combination foods such as packaged foods, like lasagna, according to MayoClinic.com. The index also does not take other nutrients into consideration such as calories, fat, vitamins or minerals.

Net Carbs

No official definition exists for "net carbs," according to the American Diabetes Association (ADA). This makes understanding food product claims difficult due to a lack of regulation. The general concept is that net carbs are the result of the total carbohydrates minus any sugar alcohol grams and fiber in one serving. In addition, the ADA does not recommend using this method for determining your carbohydrate intake; rather, using the total carbohydrate amount listed on the nutrition label.

Nutrient Density

A study In the August 2009 issue of the Journal of Nutrition outlined determining factors for nutrient-dense foods and created the Nutrient-Rich Foods Index, or NRF. Until then, no consistent definition for "nutrient density" had existed. The index ranks each food according to its amount of beneficial nutrients. The formula that determines nutrient density is based on 100-calorie increments adding the percent daily values of healthy nutrients such as vitamins, minerals and fiber and subtracting the percent daily values of unhealthy nutrients such as fats, sodium and sugar. For example, whole-grain bread ranks high in nutrient density because it is higher in healthy nutrients and lower in unhealthy nutrients compared to white bread.