N.

Naphtha is a solvent processing aid — Petroleum-derived solvent used as diluent in color additive mixtures for shell eggs

Naphthalene is a other — Coal-tar derivative used in mothballs and various industrial products

Narasin is a veterinary drug — Antibiotic in broiler chicken feed used to combat parasites and as growth stimulant

Ongoing CDC survey combining interviews, physical exams, and laboratory tests to assess the health and nutritional status of the U.S. population.

Excretion of large amounts of sodium in the urine.

natural

Natural Flavorings is a flavoring — Material obtained by physical processes — distillation, extraction, enzyme action — of plant or animal origin

Natural Flavors is a other additive listed in the FDA food-additive database.

Natural_Flavor is a other additive listed in the FDA food-additive database.

Ndo is a other — Short-chain carbohydrates that are not digested in small intestine; may stimulate gut bacteria

Neohesperidine Dihydrochalcone is a artificial sweetener — Synthetic flavoring/sweetener used in many food categories

Neomycin Sulfate is a veterinary drug — Widely used antibiotic; used in animal medicine to treat calves

Neotame is a artificial sweetener — Sugar substitute approved by FDA 2002; ~8,000x sweeter than table sugar

System of nervous tissue made up of neurons and glial cells.

Niacin is a nutrient vitamin — Essential nutrient in many energy-yielding reactions; component of vitamin B complex

Nickel is a other — Catalyst for hydrogenation of fat; trace metal in food supply

Nickel Sulfate is a nutrient mineral — Mineral supplement (salt of nickel)

Nisin is a preservative — Antimicrobial additive from Streptococcus lactis used as preservative in cheese, dairy, canned vegetables

Nitrate is a preservative — Color fixative in cured meats

Nitrite is a preservative — Color fixative and antimicrobial in cured meats; resists growth of C. botulinum spores

Nitrofurans is a veterinary drug — Antibiotics formerly used in food-producing animals; now banned in EU/US/Canada

Difference between nitrogen intake (largely from dietary protein) and nitrogen excretion (urine urea, feces, integument), used to assess whole-body protein status in research and clinical settings.

Nitrogen- and oxygen-containing radical formed from nitric oxide and molecular oxygen.

Substitution of a hydrogen atom in an organic compound with a nitroso group (-N=O).

Organic compound containing a nitroso group attached to a sulfur atom.

Nitrous Oxide is a gas packaging — Whipping additive and propellant for dairy and vegetable fat toppings

Hepatic steatosis (>5% of hepatocytes) in the absence of significant alcohol use or secondary causes, ranging from simple steatosis to non-alcoholic steatohepatitis (NASH) with inflammation and fibrosis.

Progressive form of NAFLD characterized by hepatic steatosis with lobular inflammation and hepatocyte ballooning, with or without fibrosis, capable of progressing to cirrhosis and hepatocellular carcinoma.

non-celiac gluten sensitivity

non-GMO

Hepatic steatosis (>5% of hepatocytes) in the absence of significant alcohol intake; most common liver disease worldwide.

Progressive form of NAFLD with hepatocellular injury, inflammation, and risk of fibrosis and cirrhosis.

Inorganic iron from plant foods, dairy, eggs, and supplements, with bioavailability of approximately 2-20% that is highly sensitive to enhancers (ascorbate, meat) and inhibitors (phytate, polyphenols, calcium).

Nordihydroguaiaretic Acid is a antioxidant — Antioxidant formerly used in lard, baked goods, candy, ice cream

Set of two membranes containing nuclear pores that surround the cell nucleus.

Regions of the nucleus that synthesize ribosomal RNA.

Phosphate esters of purine or pyrimidine bases linked to ribose or deoxyribose.

Nutmeg is a flavoring — Natural flavoring from dried ripe seed of Myristica fragrans

Nutraceuticals is a other — Substances in or parts of food considered to provide medical or health benefits

nutrient content claim

nutrient density

Study of how nutrients and bioactive food components modulate gene expression, protein synthesis, and metabolism, and how genetic variation affects individual response to diet.

Step 1 of the NCP: systematic collection and interpretation of data across five domains to identify nutrition problems.

The Academy of Nutrition and Dietetics' standardized four-step clinical workflow: Assessment, Diagnosis, Intervention, Monitoring and Evaluation.

Standardized vocabulary of ~1,700 terms used to document each step of the Nutrition Care Process.

Step 2 of the NCP: a specific nutrition problem that an RDN is responsible for treating, organized into three domains.

Nutrition Facts label

Step 3 of the NCP: purposeful actions to resolve the etiology or manage the signs and symptoms of a nutrition diagnosis.

Detailed, individualized description of a client's nutrient needs that anchors the nutrition intervention plan.

Brief, validated process to identify clients who currently have or are at risk for nutrition problems and should be referred to an RDN.

Popkin-described sequence of dietary and lifestyle shifts that populations undergo with economic development, from traditional plant-based to Western diets high in animal products, refined grains, and ultra-processed foods.

Systematic head-to-toe physical examination by a clinician to identify signs of macronutrient and micronutrient deficiencies, fluid status, and body composition changes (muscle and subcutaneous fat loss).

Hands-on physical exam by an RDN to detect signs of macro- and micronutrient deficiency, fluid status changes, and muscle/fat loss.

Study of how nutrients interact with the genome, and how genetic variants modify nutrient requirements and disease risk.

Constant, involuntary movement of the eyeball.

Nystatin is a veterinary drug — Antifungal used in animal feed for poultry and pigs