It is important not to use technical jargon, such as hypertension and glycosylated hemoglobin, during nutrition education.

Technical Jargon

Specialized language used by experts in a particular field that may be difficult for outsiders to understand.

Hypertension

A medical condition characterized by consistently high blood pressure, which can lead to heart disease.

Glycosylated Hemoglobin

A measure of average blood sugar levels over the past two to three months, used to monitor and diagnose diabetes.