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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.