GLOSSARY

Low-Energy-Density Diet emphasizes foods providing less energy per unit mass, which does not independently establish adequate intake for every athlete.

A portion is the amount actually chosen or eaten, whereas a serving may be a defined label or reference amount. Plate methods and food-volume approaches simplify planning but do not measure every athlete's requirement. Energy density concerns energy relative to food mass, not a complete judgment of food quality. Adjust portions to purpose: low-energy-density choices may help some weight-management plans, while a heavily training athlete may need more compact energy sources to meet demand comfortably.

Energy density relates energy to food mass, or to volume when that denominator is explicitly stated. Water and fiber often lower mass-based density, while fat generally raises it. This differs from nutrient density, which concerns nutrients relative to a chosen comparison basis. Lower density can help some eating goals, but large food volumes may prevent a heavily training athlete from meeting energy needs. More concentrated foods can be useful when appetite, travel or limited time makes adequate intake difficult.

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.

For example, compare the amount actually eaten with the serving used on the label. A plate method can simplify meal planning, but an endurance athlete may need additional carbohydrate or an extra meal. Adjust the method to the purpose rather than assuming that a visually balanced plate provides the same energy for every person.

Hunger, satiation and satiety are related but distinct: hunger motivates eating, satiation helps end a meal, and satiety restrains eating afterward. Stress, sleep, food reward, energy deficit and the eating environment can affect them. Feeling full does not prove that an athlete has met energy needs, particularly after hard exercise or with high-volume foods. Practical meal planning can therefore remain important even when appetite is temporarily low or food cues are unusually strong.

Weight management includes prevention of unwanted change, intentional change and maintenance. The appropriate goal follows health, function, training and the person's priorities rather than a scale target alone. Energy balance is dynamic, and the same intake change will not produce a fixed linear trajectory indefinitely. Use trends under comparable measurement conditions and assess well-being and performance. A plan should be revised when it produces persistent fatigue, deteriorating training or escalating preoccupation with food and weight.

Adherence concerns how closely an agreed plan is carried out over time. It is influenced by cost, work, family, symptoms, cooking skills and whether the plan is realistic. Difficulties are information for adjustment rather than proof of weak character. Agree on specific actions and review their feasibility. A modest, sustainable change can be more useful than an ambitious prescription that repeatedly prevents the athlete from eating enough or functioning comfortably in daily life.