GLOSSARY

Low-Fat Diet reduces dietary fat according to a specified definition rather than automatically eliminating all fat.

Total fat amount and fat quality describe different aspects of a diet. Replacing saturated fat with appropriate unsaturated sources differs from simply adding oil or replacing fat with refined carbohydrate. Very low fat intake can make essential fatty-acid supply and overall adequacy harder to achieve. A high-fat diet is not necessarily ketogenic. Evaluate the actual foods, total energy and clinical aim while retaining enough carbohydrate and protein for the athlete's planned work.

Cardioprotective eating commonly emphasizes vegetables, fruit, legumes, whole grains, nuts and suitable unsaturated-fat sources while improving the quality of fat and reducing excessive sodium. Benefits depend on what replaces the foods reduced. Clinical lipid and blood-pressure goals require broader assessment, including medication when indicated. Athletes should adapt portions and carbohydrate supply to training rather than assuming a heart-supporting pattern must be low in energy, extremely restrictive or unsuitable for fueling exercise.

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.