Dietary Reference Intakes A set of four, distinct nutrient-based reference values that replace the former Recommended Dietary Allowances in the United States. They include Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, and Tolerable Upper Level Intakes.
Disability A physical, intellectual, emotional, or functional impairment that limits a major activity, and may be a complete or partial impairment.
Disease An impairment, interruption, disorder, or cessation of the normal state of the living animal or plant body or of any of its components that interrupts or modifies the performance of the vital functions, being a response to environmental factors (e.g., malnutrition, industrial hazards, climate), to specific infective agents (e.g., worms, bacteria, or viruses), to inherent defects of the organism (e.g., various genetic anomalies), or to combinations of these factors; conceptually, a disease (which is usually tangible or measurable but may be symptom-free) is distinct from illness (i.e., the associated pain, suffering, or distress, which is highly individual and personal).
Energy balance A state where energy intake is equivalent to energy expenditure, resulting in no net weight gain or weight loss. In this report, energy balance in children is used to indicate equality between energy intake and energy expenditure that supports normal growth without promoting excess weight gain.
The relation between intake of food and output of work that is positive when the body stores extra food as fat and negative when the body draws on stored fat to provide energy for work.
Energy density The amount of energy stored in a given food per unit volume or mass. Fat stores 9 kilocalories/gram (gm), alcohol stores 7 kilocalories/gm, carbohydrate and protein each store 4 kilocalories/gm, fiber stores 1.5 to 2.5 kilocalories/gm, and water has no calories. Foods that are almost entirely composed of fat with minimal water (e.g., butter) are more energy dense than foods that consist largely of water, fiber, and carbohydrates (e.g., fruits and vegetables).
Energy expenditure Calories used to support the body’s basal metabolic needs plus those used for thermogenesis, growth, and physical activity.
Energy intake Calories ingested as food and beverages.