GLOSSARY

Nutrient Composition describes the quantities and pattern of nutrients in a food, meal or product. It focuses on components such as protein, fat, carbohydrate, vitamins and minerals and sits within the broader concept of food composition. Not every food component is a nutrient.

Two snacks may provide similar energy yet differ in protein, calcium or carbohydrate. Their usefulness to an athlete depends on the meal's purpose: pre-exercise fuel is not the same task as a snack intended to complete the day's protein intake. Compare equivalent portions or the amounts that will actually be eaten.

Digestible carbohydrate and protein provide approximately 4 kilocalories per gram, and fat approximately 9. These factors support estimation rather than capturing every digestive difference. Vitamins, minerals, and water have vital roles but do not directly supply calories.

Most foods provide several nutrients together. Lentils, for example, contain carbohydrate and fibre as well as protein, while milk can provide protein and calcium. Assigning each food to just one nutrient therefore simplifies its actual composition.