Resources for the Fitness Professional:
- American Dietetic Association www.eatright.org
- Center for Food Safety and Applied Nutrition www.fda.gov/Food
- Commission on Dietetic Registration www.cdrnet.org/certifications/
- Dietary Guidelines for Americans www.dietaryguidelines.gov
- Federal Food Safety Information www.foodsafety.gov
- Institute of Medicine Food and Nutrition Board https://www.ncbi.nlm.nih.gov/
- MyPlate recommendations www.ChooseMyPlate.gov
- National Institutes of Health, Office of Dietary Supplements http://ods.od.nih.gov
- Office of Disease Prevention and Health Promotion https://health.gov
- The Guide to Community Preventative Services www.thecommunityguide.org
- US Department of Agriculture, USDA National Nutrient Database for Standard Reference www.ars.usda.gov/ba/bhnrc/ndl
- MyPlate for Older Adults https://hnrca.tufts.edu/myplate/
Online Nutrition Tools for the Fitness Professional:
- Dietary Guidelines for Americans; Toolkit for Health Professionals; Older adult health facts; Choose carbohydrates widely (2008) https://health.gov; www.hhs.gov
- Food database for caloric intake: https://www.calorieking.com/
- General government nutrition information https://www.nutrition.gov/subject/weight-management/interactive-tools
- Meal planning using the food plate: https://www.choosemyplate.gov/myplateplan
- Proper food portions: https://www.nhlbi.nih.gov/health/educational/wecan/eat-right/portion-distortion.htm
- The Glycemic Index for carbohydrates: http://www.glycemicindex.com/
- The Mediterranean Diet food pyramid: http://www.mediterraneandietforall.com/the-mediterranean-diet-food-pyramid/
- The National Institute on Aging: https://www.nia.nih.gov
Absorption: The update of nutrients across a tissue or membrane by the gastrointestinal tract
Adequate intake (AI): The recommended nutrient intake level, based on research, appears to be sufficient for good health
Amino acids: The building blocks of proteins
Antioxidant: A substance that prevents or repairs oxidative damage
Blood lipids: A term used to describe all fatty substances found in the blood, including cholesterol and triglycerides
Calorie: Unit to measure energy; the amount of heat needed to raise one gram of water one degree Celsius
Carbohydrate: A group of organic compounds that includes sugars, starches and cellulose that serve as a major source of energy
Cholesterol: A fat-like substance found in the blood and body tissues and in certain foods
Complete protein: A food that contains all of the essential amino acids
Complex carbohydrate: A long chain of sugar that takes more time to digest than a simple carbohydrate
Dehydration: The loss or removal of water; in the body, when severe, can cause serious consequences
Dietary fiber: Fiber obtained naturally from plant foods
Dietary supplement: Products ingested by mouth that contain a dietary ingredient, such as vitamins, minerals, amino acids and herbs
Digestion: The process of breaking down food by mechanical and enzymatic action into substances that can be used by the body
Empty calorie: Calories that provide very little nutritional value
Essential nutrients: Nutrients that the body needs but cannot be manufactured by the body; they must be obtained from the diet
Fat: An essential nutrient that provides energy and energy storage to the body
Fiber: Carbohydrate chains the body cannot breakdown for use, which pass through the body undigested
Fortification: A process to help eliminate deficiencies of nutrients in the general population, it is the addition of vitamins and minerals added during the manufacturing of food products, such as cereal and snack foods
Glucose: A simple sugar; the form in which all carbohydrates are used as the body’s principle energy source
Glycogen: The chief carbohydrate storage material
Insulin: A hormone released from the pancreas that allows cells to take up glucose
Macro-nutrient: Nutrients needed in large amounts for normal growth and development
Malnutrition: Lack of proper nutrition caused by 1) not having enough to eat; 2) not eating enough of the right things; or 3) being unable to use the food that one does eat
Metabolism: The biochemical process of converting calories from food and drink into energy for maintaining life
Micro-nutrient: Nutrients needed by the body in small amounts for normal growth and development
Mineral: An inorganic substance needed in the diet in small amounts to help regulate bodily functions
Myelin sheath: A fatty insulating layer that speeds transmission of nerve impulses along neurons.
Neurons: Specialized cells that transmit nerve impulses
Nonessential nutrients: Nutrients the body needs and can be created by the body in the amount needed
Nutrient: A substance in food that provides energy and structure to the body and regulates bodily processes. The six classes of nutrients are carbohydrate, protein, fat, water, vitamins and minerals
Nutrient density: A food that is relatively rich in nutrients for the number of calories it contains
Over nutrition: Consuming more food than required to daily activities causing weight gain
Protein: A compound composed of a combination of 20 amino acids that is the major structural component of all body tissues
Registered dietitian: A food and nutrition expert that has met specific educational requirements, completed a supervised practice program, and passed a national accredited examination
Scope of practice: The range and limit of responsibilities normally associated with a specific job or profession
Simple carbohydrate: A short chain of sugar that is rapidly digested
Starch: A plant carbohydrate found in grains and vegetables
Under nutrition: Not consuming enough food resulting in unintended weight loss
Vitamin: An organic micronutrient that is essential for normal physiologic function
Water-soluble vitamin: A vitamin that requires adequate daily intake since the body excretes excesses in the urine; dissolvable in water