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body mass index (BMI)
a tool using weight and height to screen and classify individuals as underweight, healthy weight, overweight, or obese
the units used to measure the amount of energy needed or ingested daily
the quantity and quality of food and drinks consumed
evidence-based practice (EBP)
using critically reviewed, scientifically proven evidence to deliver nursing care
edible substances made of protein, carbohydrates, fat, or other nutrients
food deserts
areas that lack access to affordable, healthy foods
food insecurity
limited or uncertain access to adequate and affordable nutritious foods because of social or economic factors
food literacy
the ability to understand labels and how to make good food choices
food security
having access to enough food for an active, healthy life
food swamps
areas that have stores that only sell calorie-dense, non-nutritive food
health literacy
how much a person obtains, processes, and understands basic health information and services needed to make appropriate health decisions
integrative nutrition
combines medical nutritional therapy with functional medicine and other disciplines to provide education and guidance for a personalized diet based on whole foods and lifestyle recommendations
water and the energy-yielding nutrients (carbohydrates, fats, and proteins) needed in large amounts by the body
vitamins and minerals
a resource directed towards consumers, provides practical information for consumers to use daily to consume nutritious foods
substances found in foods that can promote health and minimize illness
the intake of food to meet the needs of the body
social determinants of health (SDOH)
nonmedical factors that affect individuals’ health
vulnerable population
a group of people whose health is negatively impacted by nonmedical factors
waist-to-hip ratio (WHR)
the ratio of waist-to-hip circumferences
the pursuit of activities, choices, and lifestyles leading to holistic health

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