GLOSSARY

Dietary Restriction for Cultural Reasons Food exclusions or limits related to cultural practice that require suitable nutritional planning when relevant.

Food practices reflect culture, family, religion, identity and personal preference as well as nutrient composition. Ask what the person actually eats and values rather than assigning a stereotyped pattern. Adapt food examples, preparation methods and meal timing while preserving nutritional adequacy and relevant safety requirements. Cultural restrictions may require suitable replacements, but unfamiliar foods are not inherently inferior. In team travel and clinical care, discuss acceptable options directly so that a well-intended prescription does not leave the person without enough food they can use.

Food availability describes what is present, whereas accessibility includes whether a person can obtain and use it. Cost, transport, opening hours, kitchen facilities, disability and team arrangements can all affect intake. Food insecurity concerns unreliable access to sufficient suitable food and is not resolved by telling someone to make better choices. Ask respectfully about constraints and identify practical support. A technically ideal sports menu is ineffective if the athlete cannot afford, prepare, store or reach the foods at the required time.

An adequate diet provides sufficient energy and essential nutrients while fitting health needs. A high score for variety or a healthy food label cannot independently demonstrate adequacy. Review what is actually eaten, including foods excluded and suitable replacements. Athletes can consume many vegetables yet still lack enough energy or carbohydrate for training. Assess the overall pattern, distribution and relevant nutrient risks rather than assuming that a single food or supplement makes the entire diet balanced.

Plant-centered eating spans patterns that include some animal foods through fully vegan diets. Evaluate protein quantity and quality, iron, calcium, iodine and other nutrients according to the foods retained or excluded. A reliable vitamin B12 source is particularly important in vegan eating. Legumes, grains, nuts and suitable fortified foods can contribute, but high fiber and low energy density may make fueling difficult for some athletes. Food choice and preparation matter more than the label alone.

Nutrition literacy involves finding, understanding and using relevant information, while food literacy also includes practical food selection and preparation skills. Knowledge alone does not guarantee adequate intake when cost, access, time or symptoms are barriers. Education should match language, culture and the athlete's actual decisions. Use concrete food examples, invite the person to explain their understanding and revisit practical difficulties. A questionnaire score can guide learning needs but does not diagnose nutritional status, establish motivation or prove that the dietary plan is feasible.

A nutrition care record should explain the assessment, interpretation, agreed plan, responsible professionals and follow-up criteria. Separate reported information from measured findings and clinical judgments. Record relevant units, dates, methods and changes so that another practitioner can understand the decision. Seek consent for sharing sensitive information and limit access appropriately. A referral should communicate the specific concern and urgency rather than only a broad label. In sport, documentation should support continuity of care while protecting health information from inappropriate use in coaching or selection.