Recently, a multidimensional framework was developed for integrating nutrition and ecological niche theory (Machovsky‐Capuska, Senior, et al., 2016). This approach characterizes the dietary niche of species across four functional levels: (1) the diversity of physical and ecological characteristics of foods a species can utilize (“food exploitation niche”); (2) the range of food macronutrient compositions a species can consume as part of its diet (“food composition niche”); (3) the range of dietary macronutrient compositions that a species is physiologically capable of persisting on (“fundamental macronutrient niche”); and (4) the range that it actually persists on, given ecological constraints such as food availability and competition (“realized macronutrient niche”).