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body mass index (BMI)
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a tool using weight and height to screen and classify individuals as underweight, healthy weight, overweight, or obese
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calories
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the units used to measure the amount of energy needed or ingested daily
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diet
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the quantity and quality of food and drinks consumed
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evidence-based practice (EBP)
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using critically reviewed, scientifically proven evidence to deliver nursing care
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food
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edible substances made of protein, carbohydrates, fat, or other nutrients
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food deserts
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areas that lack access to affordable, healthy foods
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food insecurity
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limited or uncertain access to adequate and affordable nutritious foods because of social or economic factors
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food literacy
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the ability to understand labels and how to make good food choices
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food security
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having access to enough food for an active, healthy life
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food swamps
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areas that have stores that only sell calorie-dense, non-nutritive food
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health literacy
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how much a person obtains, processes, and understands basic health information and services needed to make appropriate health decisions
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integrative nutrition
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combines medical nutritional therapy with functional medicine and other disciplines to provide education and guidance for a personalized diet based on whole foods and lifestyle recommendations
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macronutrients
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water and the energy-yielding nutrients (carbohydrates, fats, and proteins) needed in large amounts by the body
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micronutrients
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vitamins and minerals
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MyPlate
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a resource directed towards consumers, provides practical information for consumers to use daily to consume nutritious foods
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nutrients
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substances found in foods that can promote health and minimize illness
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nutrition
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the intake of food to meet the needs of the body
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social determinants of health (SDOH)
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nonmedical factors that affect individuals’ health
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vulnerable population
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a group of people whose health is negatively impacted by nonmedical factors
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waist-to-hip ratio (WHR)
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the ratio of waist-to-hip circumferences
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wellness
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the pursuit of activities, choices, and lifestyles leading to holistic health