Quick Navigation

MACRONUTRIENTS#1

Essential nutrients required in large amounts: carbohydrates, proteins, and fats, each serving vital roles in energy and health.

MICRONUTRIENTS#2

Vitamins and minerals needed in smaller quantities that support various bodily functions, crucial for overall health.

DIETARY SUPPLEMENTS#3

Products taken to enhance dietary intake, including vitamins, minerals, herbs, and amino acids, often used to support fitness.

MEAL PLANNING#4

The process of organizing meals ahead of time to meet specific nutritional goals, particularly important for athletes.

NUTRITION SCIENCE#5

The study of how food affects health, performance, and the body's biochemical processes.

SPORTS NUTRITION#6

A specialized field focusing on dietary practices to enhance athletic performance and recovery.

CALORIC DEFICIT#7

A state where calorie intake is less than calories burned, often used for weight loss.

CALORIC SURPLUS#8

A state where calorie intake exceeds calories burned, typically aimed at muscle gain.

PROTEIN SYNTHESIS#9

The process by which cells build proteins, crucial for muscle repair and growth after exercise.

GLYCOGEN#10

Stored form of glucose in muscles and liver, serving as a key energy source during high-intensity exercise.

HYDRATION#11

The process of maintaining adequate fluid balance, essential for optimal physical performance and recovery.

MACRONUTRIENT RATIO#12

The proportion of carbohydrates, proteins, and fats in a diet, tailored to individual fitness goals.

FOOD LABELING#13

Information provided on food packaging that includes nutrient content and serving sizes, critical for informed choices.

EATING WINDOW#14

A specific timeframe during which food is consumed, often used in intermittent fasting strategies.

NUTRITIONAL PERIODIZATION#15

Strategically varying nutrient intake based on training cycles to optimize performance and recovery.

NUTRIENT TIMING#16

The practice of consuming nutrients at specific times to maximize performance and recovery benefits.

PLANT-BASED DIET#17

A diet focused on foods derived from plants, which can be beneficial for health and performance.

CLEAN EATING#18

A dietary approach emphasizing whole, unprocessed foods and minimizing added sugars and unhealthy fats.

FOOD SENSITIVITIES#19

Adverse reactions to specific foods that can affect performance and overall health.

FUNCTIONAL FOODS#20

Foods that provide health benefits beyond basic nutrition, often containing bioactive compounds.

CLIENT-CENTERED APPROACH#21

A method of tailoring nutrition strategies to meet the individual needs and preferences of clients.

EVIDENCE-BASED PRACTICE#22

Using the best available research to inform nutrition recommendations and practices.

COMMUNITY ENGAGEMENT#23

Involving the community in nutrition education and outreach to promote healthier lifestyles.

FOOD SECURITY#24

Access to sufficient, safe, and nutritious food to maintain a healthy life, critical for effective nutrition.