Benders'dictionary of nutrition and food technology

154formulated for people suffering from physiological disorders orfor healthy people with additional needs.See also parnuts.dietetics The study or prescription of diets under special circumstances(e.g. metabolic or other illness) and for special physiologicalneeds such as pregnancy, growth, weight reduction.See also dietitian.diethylpropion Anorectic (appetite suppressant, see appetitecontrol) drug with amphetamine-like action, formerly used inthe treatment of obesity.diethyl pyrocarbonate A preservative for wines, soft drinks andfruit juice at a level of 50–300 ppm; it does not inhibit the growthof moulds. It breaks down within a few days to alcohol andcarbon dioxide. Also known as pyrocarbonic acid diethyl, tradename Baycovin.diet-induced thermogenesis The increase in heat production bythe body after eating. It is due to both the metabolic energy costof digestion (the secretion of digestive enzymes, active transportof nutrients from the gut and gut motility) and the energy costof forming tissue reserves of fat, glycogen and protein. It can beup to 10–15% of the energy intake. Also known as the specificdynamic action (SDA), luxus konsumption or thermic effect offoods.dietitian, dietician One who applies the principles of nutrition tothe feeding of individuals and groups; plans menus and specialdiets; supervises the preparation and serving of meals; instructsin the principles of nutrition as applied to selection of foods. InUK the training and state registration of dietitians (i.e. legal permissionto practise) is controlled by law.See also nutritionist.differential cell count See leucocytes.differential scanning calorimetery (DSC) Of fats; a small quantityof fat is slowly heated and compared with a reference sampleat the same temperature.See also differential thermal analysis.differential thermal analysis (DTA) Of fats; a small quantity offat is slowly heated and its temperature compared with a referencesample.See also differential scanning calorimetery.digester See autoclave.digestibility The proportion of a foodstuff absorbed from thedigestive tract into the bloodstream; normally 90–95%. It is measuredas the difference between intake and faecal output, withallowance being made for that part of the faeces that is notderived from undigested food residues (such as shed cells of the