| Adequate Intakes (AI) | Dietary guideline that is established experimentally to estimate nutrient needs when sufficient data are not available to establish an RDA value.
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| Amino Acids | The twenty basic building blocks of the body that make up proteins.
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| Antioxidants | Vitamins that are thought to inactivate "activated oxygen molecules" sometimes called "free radicals". Free radicals are naturally created by human cells but are also caused by environmental factors such as smoke and radiation. Free radicals may cause cell damage that leads to diseases of various kinds. Antioxidant may inactivate the free radicals before they do their damage.
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| Carbohydrate Loading | The extra consumption of complex carbohydrates in the days prior to sustained performance.
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| Dietary Reference Intakes (DRI) | Appropriate amounts of nutrients in the diet (AI, RDA, UL).
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| Ergogenic Aid | In this concept, this term will refer to a nutritional supplement claimed by its promoters to improve performance.
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| Essential Amino Acids | The nine basic amino acids that the human body cannot produce and that must be obtained from food sources.
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| Fiber | Indigestible bulk in foods that can be either soluble or insoluble in body fluids.
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| Glycogen | A source of energy stored in the muscles and liver that is necessary for sustained physical activity.
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| Lacto-Ovo Vegetarian | Vegetarians who includes dairy and eggs in the diet.
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| Recommended Dietary Allowance (RDA) | A dietary guideline that specifies the amount of a nutrient needed for almost all of the healthy individuals in a specific age and gender group.
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| Saturated Fats | Dietary fats that are usually solid at room temperature and come primarily from animal sources.
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| Tolerable Upper Intake Level (UL) | Maximum level of a daily nutrient that will not pose a risk of adverse health effects for most people.
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| Trans fatty acids | Fats that result when liquid oil has hydrogen added to it to make it more solid. "Hydrogenation" transforms unsaturated fats so that they take on characteristics of saturated fats, as is the case for margarine and shortening.
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| Unsaturated Fats | Monounsaturated or polyunsaturated fats that are usually liquid at room temperature and comes primarily from vegetable sources.
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| Vegan | Strict vegetarian, who not only excludes all forms of meat from the diet, but also excludes dairy products and eggs.
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