ACE Fitness Nutrition key terms

The relationship between the calories a person takes in from food and beverages and the calories the body uses for metabolism, physical activity, and digestion. A positive balance promotes weight gain; a negative balance promotes weight loss.

A nutrient needed in large amounts that supplies energy or building material: carbohydrate, protein, and fat. Alcohol also provides energy but is not considered an essential macronutrient.

A vitamin or mineral required in small amounts for normal growth, development, and physiological function. Micronutrients do not supply calories directly but support energy metabolism and tissue repair.

The nine amino acids the body cannot synthesize in sufficient quantities and must obtain from food: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

A ranking of carbohydrate-containing foods based on how quickly they raise blood glucose compared with a reference food, usually glucose or white bread. Lower values indicate slower glucose absorption.

Indigestible carbohydrate and related plant components that pass through the small intestine largely intact. Fiber supports bowel health, may improve blood lipid levels, and can increase satiety.

The amount of vitamins, minerals, fiber, and other beneficial nutrients a food provides relative to its calorie content. Nutrient-dense foods support adequate nutrient intake without excessive calories.

The energy the body uses at complete rest to maintain vital functions such as breathing, circulation, and cell production. It typically accounts for the largest portion of daily energy expenditure.

The energy cost of digesting, absorbing, transporting, and storing nutrients after a meal. It generally represents about 10 percent of total daily energy expenditure.

A range of intake for carbohydrate, protein, and fat expressed as a percentage of total daily calories that is associated with reduced risk of chronic disease while providing adequate nutrients.

The average daily nutrient intake level sufficient to meet the requirement of nearly all healthy individuals in a particular life stage and sex group. It is set above the estimated average requirement.

Minerals that carry an electric charge when dissolved in body fluids, including sodium, potassium, chloride, calcium, and magnesium. They help regulate fluid balance, nerve impulses, and muscle contractions.

Vitamins A, D, E, and K, which are absorbed with dietary fat and stored in body tissues. Excessive intake can accumulate to toxic levels, while inadequate fat intake may impair absorption.

A screening measure calculated from weight and height, used to classify weight status in adults. It does not distinguish fat mass from lean mass or show where body fat is stored.

A measure of abdominal girth taken at a standardized site, used to estimate abdominal fat and cardiometabolic risk. Risk thresholds differ by sex and population.

A method that estimates body composition by sending a low-level electrical current through the body and measuring resistance. Fat and lean tissue conduct electricity differently, but hydration status can affect accuracy.

A structured interview in which a client reports everything eaten and drunk during the previous 24 hours. It is quick and low burden but may not represent usual intake.

A questionnaire that asks how often and in what amounts a person consumes a defined list of foods over a specified period. It is useful for ranking usual intake but depends on memory and questionnaire design.

A behavior-change framework describing readiness to change through stages: precontemplation, contemplation, preparation, action, maintenance, and sometimes termination. Interventions are matched to the client's current stage.

A person's belief in his or her ability to perform a specific behavior successfully in a given situation. Stronger self-efficacy predicts greater persistence, especially when obstacles arise.

A collaborative, client-centered counseling style that explores and strengthens a person's own reasons for change. It uses open questions, affirmation, reflective listening, and summarizing rather than advice-giving.

A goal framed to be specific, measurable, achievable, relevant, and time-bound. This structure helps clients translate broad intentions into clear actions that can be tracked and adjusted.

The systematic tracking of behaviors such as food intake, physical activity, or body weight. Regular recording raises awareness and supports accountability, and is associated with better adherence and outcomes.

Managing the amount of food served or eaten in a single sitting to align intake with energy and nutrient needs. Strategies include measuring foods, using smaller plates, and pre-portioning snacks.

A visual meal-planning tool that divides a plate into sections for vegetables, lean protein, and carbohydrate-rich foods, with fruit and dairy optional. It simplifies portion estimation without weighing food.

Food and fluid consumed before physical activity to support performance, hydration, and comfort. Timing and composition depend on exercise duration, intensity, and individual tolerance.

Food and fluid consumed after physical activity to promote recovery, rehydration, and muscle protein synthesis. Carbohydrate and protein are often emphasized, especially after prolonged or intense sessions.

A structured, collaborative process in which a coach helps clients set nutrition goals, build skills, and sustain behavior change. Coaching emphasizes education, support, and accountability within the coach's scope of practice.

The degree to which a person can obtain, process, and understand basic health information needed to make appropriate nutrition and health decisions. Low health literacy requires simpler language and visual aids.

The boundaries defining what a professional is legally and ethically permitted to do based on training, licensure, and certification. Activities outside those boundaries require referral to a qualified professional.

Nutrition assessment and treatment provided by a registered dietitian or other qualified clinician to manage a diagnosed medical condition. It may include individualized plans, counseling, and monitoring of clinical outcomes.

Directing a client to a more qualified professional or service when needs exceed the coach's competence or legal scope. Referrals protect client safety and support coordinated care.

The process of explaining a service's purpose, risks, benefits, alternatives, and privacy protections so a client can voluntarily agree to participate. It should be documented and revisited as needed.

Integrating the best available research evidence with professional expertise and client values and preferences. It guides safe, effective nutrition recommendations rather than relying on anecdote or trends.

Clear limits that define appropriate roles, communication, and behavior between a coach and client. Boundaries protect both parties from conflicts of interest, exploitation, and blurred relationships.

A U.S. federal law that protects the privacy and security of identifiable health information. Covered entities must safeguard client records and limit disclosures to permitted purposes.