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Nutrition

The science that studies the interaction between living organisms and the substances they consume for sustenance.

Nutrients

Materials found in foods that are used by the body to provide energy, promote growth, and maintain body tissues.

Dietary Reference Intakes (DRI)

A set of standards for recommended levels of energy, nutrients, and other dietary components that support health.

Estimated Energy Requirement (EER)

The level of energy intake that is estimated to maintain energy balance in a healthy adult.

Acceptable Macronutrient Distribution Ranges (AMDR)

Ranges of intake for carbohydrates, fats, and proteins that provide adequate energy and reduce chronic disease risk.

Organic nutrients

Nutrients that contain carbon, including carbohydrates, proteins, fats, and vitamins.

Whole Foods

Foods that are minimally processed and retain their original nutrient profile.

Kilocalories (kcalories)

A unit of measurement for energy that food provides, equivalent to 1,000 calories.

Nutrient density

The ratio of nutrients to calories in a food, indicating how much nutritional value it provides relative to its energy content.

Moderation

An approach to eating that emphasizes balance and not over-consuming any one food or nutrient.

MyPlate

A visual guide created by the USDA that illustrates how to create a balanced plate of food with appropriate portions from different food groups.

Food labels

Information provided on packaged foods that include nutritional facts, ingredient lists, and serving sizes.

Recommended Daily Allowance (RDA)

The daily dietary intake level of a nutrient considered sufficient to meet the requirements of most healthy individuals.

Health claims

Statements on food labels that describe a relationship between a food and a health condition, which must be based on scientific evidence.

Dietary guidelines

Advice provided to help individuals make food choices that promote health and reduce the risk of chronic diseases.

Food patterns

Guidelines for healthy eating based on categories of food grouped by their nutritional content.