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Regular course of eating and drinking adopted by a person or animal.


Diet, Western

A pattern of food consumption adopted mainly by the people of North America and Western Europe. It is mainly characterized by high intake of MEAT, processed grains, DIETARY SUGARS, DAIRY PRODUCTS, and DIETARY FATS.

Year introduced: 2015


Diet, Paleolithic

A nutritional plan based on the presumed diet of pre-agricultural human ancestors. It consists mainly of MEAT, EGGS, NUTS, roots and fresh VEGETABLES and FRUITS, and excludes GRAIN, LEGUMES, DAIRY PRODUCTS, and refined DIETARY SUGARS.

Year introduced: 2015


Diet, High-Fat

Consumption of excessive DIETARY FATS.

Year introduced: 2012


Diet, Ketogenic

A course of food intake that is high in FATS and low in CARBOHYDRATES. This diet provides sufficient PROTEINS for growth but insufficient amount of carbohydrates for the energy needs of the body. A ketogenic diet generates 80-90% of caloric requirements from fats and the remainder from proteins.

Year introduced: 2018 (2009)


Diet, Gluten-Free

A diet which is devoid of GLUTENS from WHEAT; BARLEY; RYE; and other wheat-related varieties. The diet is designed to reduce exposure to those proteins in gluten that trigger INFLAMMATION of the small intestinal mucosa in patients with CELIAC DISEASE.

Year introduced: 2009


Diet, Carbohydrate-Restricted

A diet that contains limited amounts of CARBOHYDRATES. This is in distinction to a regular DIET.

Year introduced: 2006


Diet, Mediterranean

A diet typical of the Mediterranean region characterized by a pattern high in fruits and vegetables, EDIBLE GRAIN and bread, potatoes, poultry, beans, nuts, olive oil and fish while low in red meat and dairy and moderate in alcohol consumption.

Year introduced: 2003


Diet, Protein-Restricted

A diet that contains limited amounts of protein. It is prescribed in some cases to slow the progression of renal failure. (From Segen, Dictionary of Modern Medicine, 1992)

Year introduced: 1995


Diet, Fat-Restricted

A diet that contains limited amounts of fat with less than 30% of calories from all fats and less than 10% from saturated fat. Such a diet is used in control of HYPERLIPIDEMIAS. (From Bondy et al, Metabolic Control and Disease, 8th ed, pp468-70; Dorland, 27th ed)

Year introduced: 1995


Diet Records

Records of nutrient intake over a specific period of time, usually kept by the patient.

Year introduced: 1990


Diet, Macrobiotic

An approach to nutrition based on whole cereal grains, beans, cooked vegetables and the Chinese YIN-YANG principle. It advocates a diet consisting of organic and locally grown foods, seasonal vegetables, complex carbohydrates, and fewer fats, sugars, and chemically processed foods.

Year introduced: 1990


Diet, Vegetarian

The dietary practice of completely avoiding meat or fish products in the DIET, consuming VEGETABLES, CEREALS, and NUTS. Some vegetarian diets called lacto-ovo also include milk and egg products.

Year introduced: 2003(1963)


Diet, Sodium-Restricted

A diet which contains very little sodium chloride. It is prescribed by some for hypertension and for edematous states. (Dorland, 27th ed)

Year introduced: 1980


Diet, Reducing

A diet designed to cause an individual to lose weight.


Diet, Cariogenic

A consistent pattern of food and drink consumption that contributes to the development and advancement of DENTAL CARIES.

Year introduced: 1973(1972)


Diet, Atherogenic

A diet that contributes to the development and acceleration of ATHEROGENESIS.

Year introduced: 1967


Diet Therapy

Adjusting the quantity and quality of food intake to improve health status of an individual. This term does not include the methods of food intake (NUTRITIONAL SUPPORT).

Year introduced: 1966


Diet Surveys

Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.

Year introduced: 1991(1975)


Diet Fads

Diets which become fashionable, but which are not necessarily nutritious.(Lehninger 1982, page 484)

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