Nutrition Terms 1

Nutrient

A substance in food that provides energy or helps build and maintain body tissues

Essential Nutrient

A nutrient the body cannot make on its own and must be obtained from food

Phytochemical

Compounds found in plants that may benefit health but are not essential nutrients

Macronutrient

Nutrients needed in large amounts: carbohydrates, proteins, fats, and water

Micronutrient

Nutrients needed in smaller amounts: vitamins and minerals

Calorie (kcal)

A unit of energy; the amount of energy needed to raise the temperature of 1 kg of water by 1°C

Malnutrition

A condition caused by too little or too much of one or more nutrients

Overnutrition

Excess intake of nutrients, which can lead to health problems

Undernutrition

Inadequate intake of nutrients, leading to deficiencies and health issues

Healthy People Initiative

A national public health program aimed at improving health and reducing disease risk

Lifestyle Factors

Behaviors and habits (like diet, exercise, smoking) that influence health

Food as Fuel

The concept that food provides the energy your body needs to function

Energy Density

The amount of energy (calories) in a given weight of food

Nutrient Density

The amount of nutrients a food provides relative to its calorie content

Nutrient Requirement

The smallest amount of a nutrient needed to maintain a defined level of nutritional health

Dietary Reference Intakes (DRIs)

A set of science-based guidelines for energy and nutrient intake used to plan and assess diets

Estimated Average Requirement (EAR)

The nutrient amount estimated to meet the needs of 50% of people in a specific age and sex group

Estimated Energy Requirement (EER)

The average daily energy intake needed to maintain body weight in a healthy person

Recommended Dietary Allowance (RDA)

The daily intake level that meets the nutrient needs of nearly all (97–98%) healthy individuals. Includes a safety margin

Adequate Intake (AI)

A recommended intake level used when there’s not enough evidence to set an RDA

Tolerable Upper Intake Level (UL)

The highest daily amount of a nutrient that is unlikely to cause harm for most people

Acceptable Macronutrient Distribution Range (AMDR)

Recommended ranges for macronutrient intake (carbs, fats, proteins) that support health and reduce chronic disease risk

Dietary Guidance Systems

Tools like MyPlate that translate scientific nutrition info into practical food choices

Grains

Foods made from wheat, rice, oats, cornmeal, or barley. Includes bread, pasta, cereal, and tortillas

Enrichment

Adding back nutrients (like B vitamins and iron) that were lost during food processing

Fortification

Adding nutrients to foods that didn’t originally have them -  like calcium in orange juice

Whole Grains

Grains that contain the entire grain kernel (bran, germ, and endosperm)

Dairy Foods

Milk and milk-based products that retain calcium, like yogurt and cheese

Protein Foods

Foods rich in protein, including meat, poultry, seafood, eggs, nuts, seeds, and legumes

Fruits

Includes fresh, frozen, canned, dried, and 100% fruit juice; Whole fruits are preferred for their fiber content

Vegetables

Includes fresh, frozen, canned, and 100% vegetable juice; Beans and peas can count as veggies or protein

Oils

Fats that are liquid at room temp; Includes plant oils and foods like avocados, nuts, and fatty fish

U.S. Dietary Guidelines

Nutrition recommendations from the USDA and USDHHS, updated every 5 years to reflect current science

MyPlate

A visual guide from the USDA that shows how to build a balanced plate using five food groups

Empty Calories

Calories from added sugars and solid fats that offer little to no nutritional value

Nutrient-Dense Foods

Foods that pack a lot of nutrients for relatively few calories—like spinach, salmon, or berries

Cultural Competence

The ability to work effectively across cultures by understanding and respecting cultural differences

Cultural Humility

A lifelong process of self-reflection and learning about other cultures while recognizing your own biases

Cultural Competemility

A blend of competence and humility, based on five constructs: awareness, skill, knowledge, encounters, and desire

Deep Culture

The invisible parts of culture - like values, beliefs, and worldviews

Surface Culture

The visible parts of culture - like food, language, clothing, and holidays

Cultural Bias

Judging other cultures based on your own cultural norms

Nutrition Facts Panel

The label on packaged foods that shows calories, nutrients, and serving size

Daily Values (DVs)

Nutrient standards used on food labels to help consumers compare products. 5% or less = low; 20% or more = high

Health Claims

Statements on food labels that link a food or nutrient to a reduced risk of a disease

Structure/Function Claims

Label claims that describe how a nutrient affects the body (e.g., “calcium builds strong bones”)

Nutrient Content Claims

Label terms like “low fat” or “high fiber” that describe the level of a nutrient in a food

Organic Foods

Foods grown without synthetic pesticides, hormones, or GMOs. Certified by the USDA

Conventional Foods

Foods grown using standard agricultural practices, including synthetic chemicals and fertilizers