Glossary
79 terms parents actually need to understand the labels, the pediatrician visits, and what their child is eating. Clinically-defensible, written for parents — not for doctors.
For children and teens, BMI is interpreted as a percentile against age- and sex-matched peers, not the adult BMI category. A pediatrician calls a child's BMI 'healthy weight' between the 5th and 85th percentile, 'overweight' from 85th to 95th, and 'obese' at or above the 95th. Adult BMI categories (e.g. 'BMI 30 = obese') do not apply to children.
A reference plot of height, weight, head circumference, or BMI against age, used to track whether a child is growing on a steady curve. Pediatricians use the WHO chart for children under 2 and the CDC chart for ages 2–19. The trend matters more than any single point.
A short period of faster growth in height and weight, common in infancy, around ages 6–8 and again at puberty. Many children seem hungrier than usual for a few days or weeks, which is normal, so let their hunger lead within your usual meals and snacks.
Accelerated growth that occurs after a period of slowed growth (illness, undernutrition, prematurity), as the body returns to its expected curve. Catch-up growth requires temporarily higher calorie and protein intake than maintenance.
A clinical term for a child whose weight or height has dropped meaningfully below their expected growth curve over time. It is a signal to investigate causes (medical, nutritional, social), not a diagnosis itself. Pediatricians evaluate this; parents should not self-diagnose.
Defined in the US as BMI at or above the 95th percentile for age and sex. Linked to higher lifetime risk of type 2 diabetes, heart disease, and joint problems. Roughly 1 in 5 US children meets the definition, and the prevalence has tripled since the 1980s.
International growth reference for children under age 5, published by the World Health Organization in 2006. Built from data on healthy, breastfed children of multiple ethnicities, it describes how children *should* grow rather than how they happen to grow in any one population. The AAP recommends using WHO standards for children under 2 in the US.
US national growth reference for children, last revised in 2000, used by pediatricians for ages 2 to 19. Unlike the WHO standards, the CDC charts are descriptive — they reflect how a representative US population grew historically, including periods of higher overweight prevalence.
When a child's weight or height curve crosses one or more percentile lines on the growth chart, either upward or downward, over time. A single crossing in early infancy is often normal; persistent crossing in either direction is a signal to investigate, especially when downward.
A growth metric comparing a child's weight to same-age peers. Sensitive to recent nutrition and illness, but less informative than weight-for-length in infancy, when growth can be in length rather than weight.
For infants and toddlers, comparing weight to length is more meaningful than weight alone. A child can be tall and lean (low weight-for-age, normal weight-for-length) or short and stocky (normal weight-for-age, high weight-for-length); the proportion is what pediatricians track for under-twos.
For children under age 2, length (measured lying down) rather than standing height is the relevant linear-growth measure. Length-for-age below the 5th percentile sustained over time can suggest chronic undernutrition, genetic factors, or underlying medical issues warranting workup.
A child who refuses many foods, eats a short list of favorites, or reacts strongly to new textures, smells or looks. It often starts between 18 months and 2 years and usually eases with time, and if mealtimes keep you worried, ask your pediatrician.
A wariness of unfamiliar foods that tends to show up in the toddler years and ease through the preschool years. Calm, repeated chances to see, touch and taste a new food help more than pressure or hiding it, and many children need 8–15 tries or more.
A phase where a child eats only one or two foods, often for days or weeks, then abruptly drops them. Common between ages 2 and 5. Counter-strategies: keep offering variety alongside the favored food; do not over-serve the favored food.
The habit of offering a new food again and again, since many children need 8–15 tries or more before they eat it. Seeing, touching, smelling or licking a food all count as tries, and pressure to finish a portion tends to slow things down.
A way of sharing the job at meals, from dietitian Ellyn Satter: parents decide what, when and where food is served, and the child decides whether to eat and how much. Many parents find it takes a lot of the fight out of meals.
Small, round, firm or sticky foods, like whole grapes, hot dog coins, raw carrot, popcorn, hard candy and whole nuts, are the hardest for young children to manage. Quarter, soften, grate or cut most foods into strips to suit your child's age, and keep whole nuts, popcorn and hard candy off the plate until at least age 4.
A way of feeding where you watch your child's signals of hunger and fullness and let them lead on pace and how much, while you keep the routine of meals and snacks. There's no pushing extra bites and no rule to finish the plate.
The signals a child gives to indicate fullness: turning away, closing the mouth, slowing down, pushing food away, losing interest. Responsive caregivers learn to read these and stop offering food when they appear, supporting the child's ability to recognize their own hunger and fullness.
Serving food in shared bowls on the table from which everyone serves themselves, rather than pre-plating each child's portion. Allows children to choose what to take and how much, supports self-regulation, and exposes them to foods other family members eat without pressure.
A feeding-therapy technique for picky eaters where a child's accepted food is gradually linked to similar but slightly different foods through small bridges: color, shape, texture, brand. Used to expand a narrow diet without forcing entirely unfamiliar foods.
A pattern where specific food sensory properties (texture, smell, temperature, appearance) trigger genuine distress or refusal rather than preference. More common in autistic children and in some neurodivergent profiles; often improves with feeding therapy that respects the sensory dimension rather than treating it as defiance.
The three nutrients the body needs in large amounts: protein, carbohydrates and fat, which all bring energy for growing. Children need all three, and young children, especially under 2, need plenty of energy from fat, so low-fat versions of foods aren't meant for them.
Vitamins and minerals the body needs in smaller quantities — but no less critical for growth. Common deficiencies in children: iron, vitamin D, calcium, zinc, iodine. Picky eaters and selective vegans/vegetarians are at higher risk and may need supplementation.
A nutrient that helps build the body as children grow. You don't need to count grams: a protein food like egg, yogurt, cheese, meat, fish, beans or tofu at most meals usually covers it.
A mineral the body uses to make red blood cells, and one that plays a part in brain development. From around 6 months babies need iron from food as well as milk, so meat, iron-fortified cereal, beans, lentils and tofu, served with a fruit or vegetable rich in vitamin C, are good everyday picks.
A mineral that helps build bones and teeth as children grow. Dairy, fortified plant drinks, calcium-set tofu, canned fish with soft bones and cooked greens are everyday sources, and you don't need to count anything.
A vitamin that helps the body use calcium. Skin makes it in sunlight and only a few foods carry it, so ask your pediatrician whether your child needs a vitamin D supplement.
A family of fats found in oily fish like salmon and sardines and in walnuts, chia and flax, and part of what the brain and eyes are built from. Fish can be one of the first foods from around 6 months, cooked through and flaked with every bone removed.
A nutrient that plays a part in early brain development and is often overlooked because it isn't a vitamin or a mineral. Eggs, meat, fish, dairy and beans across the week bring it into ordinary family meals.
The part of plant foods the body doesn't break down, which helps keep poops regular. Fruit, vegetables, whole grains, beans and lentils bring it, along with enough water to drink.
A mineral that helps children grow and plays a part in taste and smell. Meat, chicken, yogurt, cheese, beans, lentils and fortified cereals bring it, and many zinc foods are iron foods too.
A mineral the body uses for muscles and nerves, found in many everyday foods. Beans, lentils, tofu, whole grains, leafy greens, bananas, and ground nuts and seeds across the week cover a lot of ground.
A vitamin that plays a part in eyesight and growth, found ready-made in eggs and dairy and as beta-carotene in orange and dark green foods like sweet potato, carrot and spinach. Too much from supplements can cause problems, so ask your pediatrician before giving one.
A fat-soluble vitamin required for blood clotting. Newborns are routinely given a vitamin K shot at birth to prevent vitamin K deficiency bleeding, a rare but serious condition. After infancy, dietary intake from leafy greens and fermented foods is usually adequate.
A B vitamin (B9) essential for DNA synthesis and cell division. Found in leafy greens, legumes, fortified grains. Most US flour is fortified with folic acid, which has substantially reduced childhood folate deficiency since the 1990s. Especially important before conception and in early pregnancy.
A vitamin that helps nerves and red blood cells, found in meat, fish, eggs and dairy but not in plants. Vegan families need a plan with fortified foods or a supplement, so ask your pediatrician what suits your child.
A trace mineral essential for thyroid hormone production, which regulates growth and metabolism. Iodized salt provides most of the iodine in the US diet; children avoiding iodized salt or eating largely processed food (which uses non-iodized salt) may fall short. Deficiency in infancy can cause cognitive impairment.
A trace mineral with antioxidant and immune functions. Daily target: 20–40 mcg depending on age. Sources: Brazil nuts (exceptionally high — a single nut may exceed a child's daily need), seafood, meat, eggs. Deficiency is rare in regions where soil has adequate selenium.
A trace mineral involved in iron metabolism and brain development. Sources: shellfish, nuts, seeds, whole grains, organ meats. Deficiency in healthy children eating varied diets is rare; excess from contaminated water or supplements is the more common concern.
A trace mineral involved in bone development and metabolism. Found in whole grains, nuts, leafy vegetables, tea. Children generally meet needs through normal diets; intake from drinking water containing high manganese can be excessive and is a developing area of pediatric environmental health.
A food eaten close to its natural state: an apple, an egg, brown rice, a piece of fish. Minimally processed if at all. Whole foods generally retain more fiber, vitamins, and minerals than their processed counterparts.
A food altered from its natural state for preservation, palatability, or convenience: canned beans, frozen vegetables, sliced bread. Processing is not a problem in itself, since pasteurized milk and fortified cereal are processed and beneficial, so the degree and the ingredients are what matter.
Factory-made products with ingredients you wouldn't find in a home kitchen, such as emulsifiers, flavorings, colors or modified starch. Sweetened cereals, fruit snacks, packaged snacks and soda are common examples, and the aim is a week built mostly on whole and simply processed foods.
Sugar added by the cook or the maker, such as table sugar, honey and syrups, as opposed to the sugar already in whole fruit or plain milk. Before age 2 the simplest plan is to skip it altogether, and after that to keep it small and occasional.
The WHO term for added sugars plus the sugar in honey, syrups, fruit juice and smoothies, even when they're 100% fruit. The sugar inside whole fruit and plain milk doesn't count, and free sugar is the part to keep small.
The part of salt that food labels list as sodium, and young children need far less of it than adults. Babies need no salt added to their food, and most of the salt children eat comes from bread, cheese, processed meats and ready-made foods.
Found mainly in animal products (butter, cheese, fatty meat) and in coconut/palm oils. After age 2, dietary guidelines recommend keeping saturated fat under 10% of daily calories. Under age 2, fat restriction is harmful — full-fat dairy and fatty foods are essential.
Industrial fat made by hydrogenating vegetable oil; raises LDL cholesterol and lowers HDL. Banned in US food production since 2018 but trace amounts remain in some imported or older packaged foods. There is no safe level for children.
Grains that retain the bran, germ, and endosperm of the original kernel. Examples: oats, brown rice, whole wheat, quinoa, barley. Provide more fiber, B vitamins, and minerals than refined grains. Half of grain servings for children should ideally be whole grains.
Grains processed to remove the bran and germ — white flour, white rice, most packaged snacks. Faster to digest, faster to spike blood sugar, lower in fiber and micronutrients. Not harmful in moderation; concerning as the *primary* carbohydrate source in a child's diet.
Fats from olive oil, avocado, nut and seed butters, ground seeds and oily fish, which also help the body take in some vitamins. Young children, especially under 2, need plenty of energy from fat to grow, so there's no need to trim fat from their meals.
Protein from non-animal sources, such as beans, lentils, tofu, tempeh, nuts, seeds and quinoa, generally lower in saturated fat and higher in fiber than animal sources. Children can meet protein needs largely or entirely from plant sources with attention to variety and supplemental B12 in fully vegan diets.
Foods with nutrients added during making, like iron-fortified baby cereal, milk with added vitamin D and plant drinks with added calcium. Fortified isn't the same as ultra-processed: fortification adds nutrients, but a sugary cereal with added vitamins is still a sugary cereal.
When a child has a food allergy, the doctor or allergist gives the family a plan, and daily life centers on reading labels, eating out and sharing the plan. The nine major allergens in the US are milk, egg, peanut, tree nuts, soy, wheat, fish, shellfish and sesame.
A non-immune reaction to food, usually involving digestion (gas, bloating, diarrhea). Lactose intolerance is the most common. Distinct from allergy: intolerance is uncomfortable, not life-threatening, and dose-dependent — many tolerate small amounts.
Inability to fully digest lactose, the sugar in milk, due to low lactase enzyme. Symptoms appear 30 minutes to 2 hours after dairy: cramps, gas, diarrhea. More common after age 5 and in East Asian, African, and Native American populations. Lactose-free dairy and fermented dairy (yogurt, hard cheese) are usually tolerated.
An autoimmune condition where eating gluten — found in wheat, barley, rye — damages the small intestine. About 1 in 100 children. Diagnosis requires a blood test and biopsy by a gastroenterologist before removing gluten; otherwise testing becomes inaccurate. Strict lifelong gluten avoidance is the only treatment.
Low red blood cell count from inadequate iron, the most common pediatric nutritional deficiency. Symptoms in children: fatigue, pale skin, irritability, slow weight gain, lower attention. Diagnosed via blood test. Treated with dietary iron plus supplementation under pediatric guidance.
An immune-mediated condition where eosinophils accumulate in the esophagus, often in response to specific food proteins. Symptoms in children: difficulty swallowing, food impaction, vomiting, food refusal, poor growth. Diagnosed by endoscopy with biopsy. Often managed with diet elimination protocols and/or medication; should be evaluated by a pediatric gastroenterologist.
Gastroesophageal reflux is the backward flow of stomach contents; common and mostly benign in infants, peaking around 4 months and improving by 12 months. GERD (the disease) is the small subset where reflux causes poor feeding, growth concerns, or breathing problems. Most 'spitty babies' do not have GERD; persistent feeding refusal or growth issues warrant pediatric assessment.
An immune response to proteins in cow's milk, distinct from lactose intolerance. May be IgE-mediated (rapid, can include anaphylaxis) or non-IgE (delayed, often presenting as eczema, bloody stools, or feeding refusal in infants). Most children outgrow it by school age. Diagnosis and management require pediatric allergy or GI input.
An allergic reaction in the mouth (itching, tingling, mild swelling) to raw fruits, vegetables, or nuts, triggered by cross-reaction with pollen allergens. Usually mild and not progressing to anaphylaxis, but exceptions exist. Cooking often destroys the trigger proteins; raw versions cause symptoms while cooked versions do not.
Two different sugars often confused. Lactose is the sugar in milk, made of glucose and galactose linked together; lactose intolerance reflects inability to digest the link. Galactosemia is a rare inherited disorder where the body cannot metabolize galactose itself, requiring lifelong avoidance of all dairy from infancy — a very different condition than lactose intolerance.
Food Protein-Induced Enterocolitis Syndrome — a non-IgE food reaction causing severe vomiting, dehydration, and lethargy 1–4 hours after eating a trigger food, most commonly milk, soy, rice, or oats in infants. Often misdiagnosed initially as gastroenteritis. Diagnosed clinically by an allergist; most children outgrow the trigger by age 3–5.
A chronic inflammatory bowel disease that can present in children with abdominal pain, diarrhea, weight loss, and growth delay. Diagnosis requires pediatric gastroenterology workup including endoscopy. Nutrition management is part of treatment; some children respond to exclusive enteral nutrition before requiring medication.
A functional GI disorder causing recurrent abdominal pain associated with changes in bowel habit, without structural abnormality. Common in school-age children. Often improves with attention to fiber, hydration, stress, and avoiding specific triggers; severe or persistent symptoms warrant pediatric GI evaluation to exclude other causes.
A short-term elimination diet that removes fermentable carbohydrates (fructans, lactose, fructose, polyols) to identify GI triggers. Used in pediatric IBS under dietitian supervision; not recommended for routine long-term use in children because it can affect gut microbiome and growth. Should be approached as diagnostic, not lifestyle.
A non-IgE food protein reaction in infants causing mucus or blood in the stool, typically without other symptoms; most commonly triggered by cow's milk or soy protein passed through breast milk or via infant formula. Generally benign; resolves with elimination of the trigger and is almost always outgrown by age 1.
The current USDA visual guide for healthy eating, replacing the food pyramid in 2011. Half the plate is fruits and vegetables, a quarter grains, a quarter protein, with dairy on the side. Designed for ages 2 and up.
A practical portioning approach for any meal: half the plate non-starchy vegetables and fruit, a quarter a protein food, a quarter starchy foods (rice, pasta, potato). No measuring required, and it works for picky eaters because a preferred food can fill its own slot.
Eating foods from different groups, and different foods within each group, across days and weeks. Variety builds slowly, since many children need 8–15 tries or more with a new food, so it helps to look at the whole week rather than one meal.
Portion sizes scaled to a child's age, not adult sizes scaled down. A 2-year-old needs roughly a quarter of an adult portion; a 6-year-old, a half. Serving adult portions encourages over-eating and overrides hunger cues.
Evidence-backed feeding strategy: a new food is offered at multiple meals (often 10+) without pressure to eat it. Studies show acceptance grows with each exposure, even when a child only smells, touches, or licks the food at first.
The set of nutrient intake recommendations developed by the US National Academies (formerly Institute of Medicine), used by USDA and other agencies to set targets across the lifespan. Includes Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Levels (UL) for each nutrient and age group.
Korea's national nutrient intake recommendations, last comprehensively revised in 2020. Adapted to Korean dietary patterns, body sizes, and disease patterns; differs from US DRIs particularly in sodium, calcium, and iron targets. Used by Korean pediatricians and public-health programs.
The current WHO recommendations for introducing solids and other foods alongside breast milk between ages 6 and 23 months. Emphasizes nutrient density (especially iron and zinc), responsive feeding, appropriate texture progression, and avoiding sugary drinks and ultra-processed foods.
The American Academy of Pediatrics' comprehensive guidelines for child health supervision, including specific nutrition guidance at each well-child visit from infancy through young adulthood. The de facto standard for what pediatricians ask about and screen for nutrition-wise at each age.
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