Diet Type Glossary

“Diet types” allow for a simplified approach to “healthy eating” and can be a good place to start for those do not have the time to take part in personalized nutrition through the use of technology and expert guidance.

Home Style

The Home Style diet, inspired by Mother’s favorites and Grandma’s kitchen, represents a return to traditional eating patterns that prioritize home-cooked meals and wholesome ingredients. This diet embraces the warmth speckled with hearty, comforting dishes that have been passed down through generations.

At the heart of the Home Style diet are the beloved recipes that have stood the test of time, lovingly prepared with Mother’s favorites and the secrets of Grandma’s kitchen. These dishes often feature a variety all seasonal ingredients to provide the body with the energy and nutrients it needs. Lean sources of protein, such as chicken, cheese, beef, fish, and legumes, are key ingredients that add substance and flavor to the meals. The use of spices, herbs, and natural seasonings passed down through family recipes enhances the flavors and aroma of these homemade dishes, creating a sense of nostalgia and comfort.

The Home Style diet strongly emphasizes the inclusion of fruits and vegetables, as they are the backbone of many hearty dishes. These vibrant and colorful produce options are packed with essential vitamins, minerals, and dietary fiber, contributing to overall health and well-being. Whether it’s a tomato-based sauce, a medley of roasted vegetables, or a crisp salad, the Home Style diet celebrates the bounty of nature’s offerings.

Whole grains play a prominent role in the Home Style diet, forming the foundation of many beloved recipes. Hearty dishes often feature grains such as brown rice, pasta, quinoa, whole wheat grains, oats, and barley. These whole grains provide sustained energy, dietary fiber, and a range of important nutrients, creating a satisfying and nourishing meal.

The Home Style diet is not only about the delicious dishes but also about the warmth, love, and memories associated with sharing meals with loved ones. It encourages gathering around the table, savoring the flavors, and cherishing the moments spent together. By incorporating Mother’s favorites and Grandma’s kitchen into the Home Style diet, individuals can reconnect with their roots, preserve family traditions, and create new memories that will be passed down through generations. This is basically a no-restrictions diet, anything goes as long as it’s tasty and clean!

While the Home Style diet celebrates traditional and family-inspired dishes, it’s important to remember to adapt recipes to meet individual dietary needs and preferences. Consulting with a registered dietitian or healthcare professional can provide personalized guidance and ensure that the Home Style diet aligns with specific nutritional requirements.

Embracing the Home Style diet allows individuals to enjoy the nourishing and heartwarming experience of homemade meals while paying homage to the culinary legacy of their family. It’s a celebration of the flavors, traditions, and love that can be found in every bite of these treasured dishes


The vegan diet is a plant-based lifestyle that embraces the power of compassion and sustainability while promoting a healthy and balanced approach to eating. At its core, a vegan diet excludes all animal-derived products, including meat, poultry, fish, eggs, dairy, and honey. It revolves around the principle of consuming foods that are solely derived from plants.

Recommended Ingredient List:

  • Fruits and Vegetables: Colorful and nutrient-dense fruits and vegetables form the foundation of a vegan diet. These include leafy greens, berries, citrus fruits, cruciferous vegetables, and a wide variety of other plant-based options.
  • Whole Grains: Nourishing whole grains like quinoa, brown rice, oats, millet, and whole wheat are important sources of complex carbohydrates, fiber, and essential nutrients.
  • Legumes and Pulses: Beans, lentils, chickpeas, and other legumes provide a rich source of plant-based protein, fiber, and minerals.
  • Nuts and Seeds: Almonds, walnuts, chia seeds, flaxseeds, hemp seeds, and more are excellent sources of healthy fats, protein, and essential micronutrients.
  • Plant-Based Protein Sources: Tofu, tempeh, seitan, and plant-based protein powders offer versatile and satisfying options to meet protein requirements.

Restricted Food Ingredients:

  • Animal-Derived Products: All types of meat, poultry, fish, seafood, eggs, and dairy
  • Products are excluded from a vegan diet.
  • Honey: Since it is produced by bees, honey is not considered vegan-friendly and is avoided.
  • Gelatin: Gelatin, derived from animal connective tissues, is commonly found in desserts, candies, and certain food products, and is not consumed in a vegan diet.
  • Animal-Based Additives: Ingredients like dairy-based additives (whey, casein), certain food colorings derived from insects (e.g., cochineal or carmine), and some food additives like collagen are avoided in vegan eating.

The vegan diet offers endless possibilities for cooking and culinary creativity. In fact, cooking plays a significant role in the vegan lifestyle, as it allows individuals to explore a wide range of flavors, textures, and cooking techniques using plant-based ingredients.

Vegan cooking encompasses various methods, including sautéing, stir-frying, baking, roasting, steaming, grilling, and more. The majority of the diet can be cooked, as vegan cuisine encompasses a diverse array of plant-based ingredients, such as fruits, vegetables, grains, legumes, nuts, and seeds, which lend themselves well to cooking and preparation.

From hearty vegetable stews and vibrant stir-fries to plant-based bowls, decadent desserts, breakfasts’ and homemade nut sauces, vegan cooking offers a wealth of options. With the right ingredients, spices, and techniques, it is possible to create satisfying and flavorful meals that cater to a vegan lifestyle.


A flexitarian diet is a flexible approach to eating that primarily focuses on plant-based foods while still allowing for the occasional consumption of animal products in moderation. It is a balanced and sustainable dietary pattern that encourages individuals to prioritize plant-based meals while being flexible with their choices.

Flexitarians primarily consume a wide variety of fruits, vegetables, whole grains, legumes, nuts, and seeds. These plant-based foods form the foundation of their diet, providing essential nutrients, fiber, and phytochemicals. Animal products, such as meat, poultry, fish, eggs, and dairy, are consumed in smaller quantities and less frequently compared to a typical omnivorous diet.

Encouragement by Registered Dietitians: Registered dietitians often recommend the flexitarian diet due to its numerous potential health benefits. This eating pattern allows individuals to reap the advantages of a plant-centric diet while still obtaining certain nutrients found in animal products, such as vitamin B12, iron, and omega-3 fatty acids.

The flexitarian diet is known to promote weight management, reduce the risk of chronic diseases, and improve overall well-being. By emphasizing plant-based foods, flexitarians tend to consume more fiber, antioxidants, and phytochemicals, which contribute to better digestion, heart health, and reduced inflammation.

Flexitarians also benefit from the environmental sustainability aspect of their dietary choices. By reducing the consumption of animal products, which have a larger ecological footprint, flexitarians contribute to mitigating environmental impact and promoting a more sustainable food system.

Role of Biodiversity in Nutrition: Biodiversity plays a crucial role in nutrition within the flexitarian diet. Embracing a diverse range of plant-based foods allows flexitarians to access a wide array of essential nutrients. Different fruits, vegetables, whole grains, legumes, nuts, and seeds offer distinct combinations of vitamins, minerals, antioxidants, and phytochemicals, all of which are important for optimal health.

By incorporating a variety of plant-based foods into their diet, flexitarians ensure they receive a broader spectrum of nutrients and promote a healthier gut microbiome. The diverse array of plant foods not only enhances the nutritional profile but also adds variety and excitement to meals, making the diet more enjoyable and sustainable in the long run.

The major restrictions of the flexitarian diet are centered around the limited consumption of animal products. While the flexitarian approach allows for the occasional inclusion of animal foods, there are general guidelines and restrictions to keep in mind:

  1. Limited Intake of Meat: Flexitarians consume meat in moderation and typically choose leaner cuts of poultry, fish, or occasional red meat. The focus is on reducing the overall quantity of meat consumed.
  2. Reduced Dairy Consumption: While dairy products like milk, cheese, and yogurt can be included in the flexitarian diet, they are generally consumed in smaller amounts compared to a traditional omnivorous diet.
  3. Moderate Egg Consumption: Eggs are a part of the flexitarian diet but are usually consumed in moderation. Some flexitarians may choose to include eggs as a protein source a few times per week.
  4. Mindful Approach to Animal Products: Flexitarians are encouraged to make conscious choices when it comes to animal products. They may opt for high-quality, ethically sourced, and sustainable options when consuming animal foods.

The key principle of the flexitarian diet is to prioritize plant-based foods and minimize reliance on animal products while maintaining flexibility and allowing for occasional enjoyment of them. The level of restriction may vary depending on individual preferences and personal dietary goals.

In summary, the flexitarian diet is favored by registered dietitians as a flexible and balanced approach to eating, as it encourages the consumption of primarily plant-based foods while allowing for occasional animal product intake. This diet promotes health, weight management, and sustainability while benefiting from the nutritional advantages of both plant and animal sources. By embracing biodiversity in their nutrition, flexitarians maximize their nutrient intake and support a healthier and more diverse food system.


The vegetarian diet is a plant-based eating pattern that abstains from the consumption of meat, poultry, fish, and seafood. It focuses on a variety of plant-based foods, including fruits, vegetables, whole grains, legumes, nuts, and seeds. This dietary approach offers numerous health benefits for both women and men as they age, supporting overall well-being and longevity.

Quantitative Benefits for Women and Men Aging:

  1. Heart Health: Studies have shown that adopting a vegetarian diet can reduce the risk of cardiovascular diseases, including heart attacks and strokes. This benefit is attributed to the higher intake of heart-healthy nutrients such as fiber, antioxidants, and unsaturated fats found abundantly in plant-based foods.
  2. Weight Management: The vegetarian diet, when balanced and portion-controlled, can support weight management and help prevent obesity. Plant-based foods tend to be lower in calorie density while being rich in fiber and nutrients, promoting satiety and reducing the risk of overeating.
  3. Bone Health: Vegetarian diets can contribute to better bone health due to the inclusion of plant-based sources of calcium, such as leafy greens, tofu, almonds, and fortified plant milk. Adequate calcium intake is essential in preventing osteoporosis, especially for women who are at higher risk of bone loss.
  4. Reduced Risk of Chronic Diseases: By incorporating a wide variety of plant-based foods, vegetarians benefit from the abundance of vitamins, minerals, and phytochemicals that promote overall health. Studies suggest that a vegetarian diet may lower the risk of developing chronic conditions such as type 2 diabetes, certain cancers, and age-related macular degeneration.

Approved Ingredients for Vegetarian Diet:

  1. Fruits and Vegetables: Include a diverse range of colorful fruits and vegetables to ensure a rich intake of vitamins, minerals, and antioxidants.
  2. Whole Grains: Opt for whole grains like quinoa, brown rice, whole wheat bread, and oats to provide essential carbohydrates, fiber, and nutrients.
  3. Legumes and Pulses: Include beans, lentils, chickpeas, and soy products as valuable sources of protein, fiber, iron, and other essential nutrients.
  4. Nuts and Seeds: Enjoy a variety of nuts and seeds, such as almonds, walnuts, chia seeds, and flaxseeds, which provide healthy fats, protein, and micronutrients.

Restricted Ingredients in Vegetarian Diet:

  1. Meat, Poultry, Fish, and Seafood: Exclude all types of animal flesh and seafood products from the diet.
  2. Gelatin: Avoid gelatin, a common ingredient derived from animal connective tissues, often found in desserts, candies, and some processed foods.
  3. Animal-Based Additives: Check food labels for animal-derived additives such as animal-derived rennet in cheese or certain food colorings derived from insects (e.g., cochineal or carmine).

The vegetarian diet, with its emphasis on plant-based foods and the exclusion of meat, poultry, fish, and seafood, offers a protein twist that is beneficial for women and men as they age. While protein is often associated with animal products, the vegetarian diet showcases the abundance of plant-based protein sources like legumes, tofu, tempeh, nuts, and seeds. These protein-rich plant foods support muscle health, provide essential amino acids, and contribute to overall vitality. By embracing a vegetarian lifestyle, individuals can enjoy the benefits of a protein-rich diet while reaping the additional advantages of improved heart health, weight management, reduced risk of chronic diseases, and enhanced bone health. The vegetarian diet offers a protein-centric approach that supports healthy aging, demonstrating that plant-based proteins are not only nutritious but also delicious and sustainable choices for a well-rounded and fulfilling dietary lifestyle.


Travel back in time and embrace the Paleo diet, a captivating dietary approach that draws inspiration from the diets of our Paleolithic ancestors. This way of eating aims to emulate the nutritional patterns of our hunter-gatherer ancestors who lived thousands of years ago. By focusing on whole, unprocessed foods that were available during that era, the Paleo diet aims to optimize health and well-being by aligning with our genetic makeup.

The fundamental principle of the Paleo diet is to consume foods that our ancestors would have had access to while excluding modern processed and refined foods. This includes an emphasis on nutrient-dense, natural ingredients that provide a wide range of essential nutrients.

One of the primary components of the Paleo diet is the consumption of lean proteins. Grass-fed meats, wild-caught fish, free-range poultry, and eggs are encouraged sources of high-quality protein. These protein sources provide essential amino acids necessary for various bodily functions, including the maintenance and repair of tissues, muscle development, and hormone production.

Fresh fruits and vegetables are also key components of the Paleo diet. These colorful plant-based foods provide an abundance of vitamins, minerals, antioxidants, and fiber. They contribute to optimal health by supporting immune function, promoting healthy digestion, and reducing the risk of chronic diseases.

Nuts and seeds, such as almonds, walnuts, flaxseeds, and chia seeds, are another vital part of the Paleo diet. These provide healthy fats, protein, and essential micronutrients. They offer a satisfying crunch and can be enjoyed as a snack or incorporated into meals and recipes.

Healthy fats from natural sources are an essential aspect of the Paleo diet. Avocados, coconut oil, olive oil, and grass-fed butter are encouraged sources of beneficial fats. These fats provide energy, support brain health, assist in hormone production, and aid in the absorption of fat-soluble vitamins.

Grains, legumes, dairy products, and processed foods are restricted or eliminated on the Paleo diet. These food groups are avoided due to their relatively recent introduction into the human diet and potential associations with inflammation and digestive issues in some individuals. Instead, the focus is on whole, unprocessed foods that our ancestors would have consumed.

The consumption ratios on the Paleo diet can vary depending on individual needs and goals. However, the emphasis is typically on consuming a higher proportion of protein and healthy fats compared to carbohydrates. The specific ratios may vary from person to person, with some individuals finding success with higher fat intake, while others may prefer a more balanced macronutrient distribution. It is important to listen to the body’s signals and adjust the ratios based on individual needs.

Scientifically, the Paleo diet aligns with principles of ancestral eating and the consumption of whole, unprocessed foods. Numerous studies have highlighted the potential health benefits associated with the Paleo diet. The emphasis on high-quality proteins, fruits, vegetables, and healthy fats has been shown to support weight loss, improve blood sugar control, reduce inflammation, and promote heart health.

While the Paleo diet offers a compelling approach to nutrition, it is important to note that individual responses may vary. Some individuals may find that certain modifications or personalized adaptations are necessary to meet their unique nutritional needs. Consulting with a healthcare professional or registered dietitian can provide personalized guidance and ensure that nutrient requirements are being met.

Overall, the Paleo diet offers a fascinating journey into our ancestral roots, promoting the consumption of whole, unprocessed foods that nourish the body and support optimal health. By embracing the principles of the Paleo diet, individuals can experience increased energy, improved digestion, better metabolic health, and potentially achieve their weight loss goals.


The HCG diet is an intriguing and scientifically-founded weight loss program that combines a low-calorie diet with human chorionic gonadotropin (HCG) hormone supplementation. HCG is a hormone naturally produced during pregnancy and is believed to have an impact on metabolism and appetite. The HCG diet involves a carefully structured meal plan that restricts calorie intake to a very low level, typically ranging from 500 to 800 calories per day.

The HCG diet emphasizes the consumption of lean proteins, such as skinless chicken, fish, and lean cuts of meat, which provide essential amino acids for muscle maintenance and repair. These protein sources help to promote satiety and preserve muscle mass during the calorie-restricted phase of the diet. The diet also incorporates a variety of low-calorie vegetables, including leafy greens, cucumbers, and tomatoes, which provide essential vitamins, minerals, and fiber.

During the HCG diet, certain foods are restricted to minimize calorie intake and promote weight loss. This often includes sugars, refined carbohydrates, high-fat foods, and processed snacks. The focus is on whole, unprocessed foods that are nutrient-dense while being low in calories. It is important to note that the HCG hormone is typically administered through injections or oral drops, and its usage should be done under the supervision of a healthcare professional.

The consumption ratios on the HCG diet are heavily skewed toward protein, with a moderate intake of low-calorie vegetables. The goal is to maintain muscle mass and promote fat loss while minimizing calorie intake. It is crucial to emphasize that the HCG diet should only be undertaken under the guidance and supervision of a healthcare professional, as the extremely low-calorie intake requires careful monitoring to ensure adequate nutrition and prevent potential health risks.

Scientifically, the HCG diet has been the subject of debate and controversy. While some studies have shown short-term weight loss results with the HCG diet, the effectiveness of the hormone itself in promoting weight loss is still a topic of discussion among experts. The very low-calorie nature of the diet can lead to rapid weight loss, but it is important to recognize that much of this weight loss may be attributed to calorie restriction rather than the HCG hormone specifically.

It is crucial to consult with a healthcare professional before considering the HCG diet to assess its suitability for individual circumstances and receive proper guidance throughout the process. While some individuals may experience weight loss success with the HCG diet, it is important to weigh the potential benefits against the potential risks and ensure that nutritional needs are being met.

Restricted ingredients for the HCG diet:

  1. High-fat meats: Fatty cuts of beef, pork, lamb, and processed meats (sausages, bacon, deli meats).
  2. Dairy products: Full-fat milk, cream, cheese, butter, and other high-fat dairy items.
  3. Oils and fats: Vegetable oils (such as olive oil, coconut oil, and canola oil), margarine, butter, lard, and other cooking oils and fats.
  4. Sugars and sweeteners: White sugar, brown sugar, honey, maple syrup, agave syrup, artificial sweeteners, and sugary foods and beverages.
  5. Starchy vegetables: Potatoes, sweet potatoes, corn, peas, and other starchy vegetables.
  6. Grains and cereals: Rice, quinoa, oats, pasta, bread, and other grain-based products.
  7. Legumes: Beans, lentils, chickpeas, peas, and other legumes.
  8. High-carbohydrate fruits: Bananas, grapes, mangoes, cherries, and other high-carbohydrate fruits.
  9. Processed and packaged foods: Pre-packaged meals, snacks, processed meats, and foods containing additives, preservatives, and hidden sugars.
  10. Alcoholic beverages: All types of alcohol, including beer, wine, spirits, and cocktails.
  11. High-calorie condiments and dressings: Mayonnaise, ketchup, barbecue sauce, creamy salad dressings, and other high-calorie condiments.
  12. High-sodium foods: Salty snacks, processed meats, canned soups, and other high-sodium foods.


The ketogenic diet is a low-carbohydrate, high-fat diet that aims to shift the body’s metabolism into ketosis. By severely restricting carbohydrate intake and increasing fat consumption, the body is forced to burn fat for fuel instead of glucose derived from carbohydrates. This diet typically consists of foods such as meat, fish, eggs, dairy products, oils, nuts, and seeds, while starchy foods, grains, fruits, and sugary treats are limited or eliminated altogether. The primary goal of the ketogenic diet is to reach and maintain a state of ketosis, where the body efficiently burns fat and produces ketones. It has gained popularity for its potential benefits in weight loss, blood sugar control, and improved mental focus. However, it requires careful planning and monitoring to ensure adequate nutrient intake. It may not be suitable for everyone, particularly those with certain medical conditions or individuals who engage in intense physical activity.

Ingredients can include:

  1. Meat: Beef, pork, lamb, bacon, and other cuts of red meat.
  2. Poultry: Chicken, turkey, duck, and other fowl.
  3. Fish and Seafood: Salmon, tuna, mackerel, shrimp, crab, and other fatty fish.
  4. Eggs: Both whole eggs and egg whites.
  5. Dairy Products: Cheese, butter, cream, and high-fat dairy like heavy cream and full-fat yogurt.
  6. Oils and Fats: Olive oil, coconut oil, avocado oil, butter, and other healthy fats.
  7. Nuts and Seeds: Almonds, walnuts, macadamia nuts, flaxseeds, chia seeds, and others.
  8. Low-carb Vegetables: Leafy greens, broccoli, cauliflower, zucchini, bell peppers, and spinach.
  9. Avocado: A rich source of healthy fats.
  10. Condiments: Salt, pepper, herbs, spices, and low-carb sauces like mayonnaise.

Consumption ratios on average:

  1. Carbohydrates: Typically limited to 5-10% of total daily calories. This translates to around 20-50 grams of carbohydrates per day.
  2. Protein: Moderate intake, usually around 20-25% of total daily calories. The exact amount can vary based on individual factors such as activity level and body composition.
  3. Fat: The majority of calories come from fat, making up about 70-75% of total daily calories.

Please note that these ratios are approximate and can vary based on individual needs, goals, and preferences. It’s important to consult with a healthcare professional or registered dietitian for personalized recommendations and to ensure that your dietary choices align with your specific health circumstances.

Blue Zone

The Blue Zone diet is based on the eating patterns and lifestyle habits of people living in specific regions known as Blue Zones, where individuals have been found to live longer and healthier lives. These regions include Ikaria in Greece, Okinawa in Japan, Sardinia in Italy, and in Costa Rica. The Blue Zone diet is characterized by plant-based foods, whole grains, legumes, and a limited intake of processed foods and meats.

Healthy Benefits and History:

  1. Longevity and Health: The Blue Zone diet is associated with increased longevity and a reduced risk of chronic diseases, including heart disease, certain cancers, and diabetes. The emphasis on plant-based foods, whole grains, and legumes provides a rich source of fiber, antioxidants, and essential nutrients, supporting overall health.
  2. Weight Management: The Blue Zone diet encourages consuming whole, unprocessed foods that are naturally lower in calories and higher in nutrients. This can contribute to weight management and healthy body weight.
  3. Heart Health: The predominance of plant-based foods, including fruits, vegetables, and whole grains, in the Blue Zone diet is linked to improved heart health. These foods are typically low in saturated fats and high in heart-healthy nutrients, such as fiber and antioxidants.
  4. Cultural and Social Elements: The Blue Zone diet emphasizes the importance of community and social connections in promoting well-being. Eating meals together, practicing portion control, and savoring food are cultural aspects that contribute to a healthy relationship with food.

Approved Ingredients in the Blue Zone Diet:

  1. Plant-Based Foods: Include a variety of fruits, vegetables, whole grains, legumes, nuts, and seeds, which form the foundation of the Blue Zone diet. These foods provide essential nutrients, fiber, and antioxidants.
  2. Healthy Fats: Incorporate sources of healthy fats, such as olive oil, nuts, and avocados, which are consumed in moderation in the Blue Zone diet.
  3. Limited Animal Products: Animal products, including meats and dairy, are consumed sparingly in the Blue Zone diet. They are often treated as special occasion food rather than a staple.

Restrictions in the Blue Zone Diet:

  1. Processed Foods: Minimize the consumption of processed foods, including sugary snacks, refined grains, and packaged meals, which are not typical in the traditional Blue Zone diet.
  2. Red and Processed Meats: Reduce the intake of red meats and processed meats, which are associated with increased health risks.
  3. Excessive Added Sugars: Limit the consumption of added sugars found in sweets, sugary beverages, and processed snacks.

The Blue Zone diet highlights the importance of a plant-based eating pattern, whole foods, and social connections in promoting longevity and overall well-being. By focusing on nutritious ingredients and adopting the cultural and social aspects of food, individuals can embrace a healthy lifestyle inspired by the longevity secrets of the Blue Zones.

The Blue Zone diet is not based on a specific study or journal but rather on observations and research conducted by various scientists and researchers who have studied the lifestyle and dietary habits of people living in Blue Zones. Blue Zones are regions around the world where individuals have been found to live exceptionally long and healthy lives.

The concept of Blue Zones was popularized by Dan Buettner, a journalist, and explorer, who conducted extensive research and wrote about the dietary and lifestyle factors contributing to longevity in his book, “The Blue Zones: Lessons for Living Longer From the People Who’ve Lived the Longest.”

Buettner collaborated with demographers, anthropologists, and other experts to identify these regions and study the habits and practices of the people living there.

The research on Blue Zones involves a combination of ethnographic observations, surveys, interviews, and data analysis. Scientists and researchers have examined factors such as diet, physical activity, social connections, stress management, and overall lifestyle patterns in these communities. Through these studies, they have identified commonalities and patterns in the diets and lifestyles of people in Blue Zones that contribute to their exceptional health and longevity.

Whole 30

The Whole30 diet is a 30-day dietary program designed to reset and improve overall health by eliminating potentially inflammatory foods from the diet. It emphasizes whole, unprocessed foods and encourages individuals to focus on nutrient-dense, high-quality ingredients. The main goal of the Whole30 diet is to identify and address potential food sensitivities, reset eating habits, and promote a healthier relationship with food.

Approved Ingredients in the Whole30 Diet:

  1. Vegetables: Enjoy a variety of fresh and frozen vegetables, including leafy greens, cruciferous vegetables, root vegetables, and more.
  2. Fruits: Include whole fruits, such as apples, berries, citrus fruits, and melons, which provide natural sweetness and essential vitamins.
  3. Protein: Choose lean proteins like beef, poultry, pork, seafood, and eggs. It is recommended to opt for organic, grass-fed, and wild-caught options whenever possible.
  4. Healthy Fats: Incorporate sources of healthy fats like avocados, olives, coconut oil, extra virgin olive oil, nuts, and seeds.
  5. Nuts and Seeds: Enjoy a variety of nuts and seeds, such as almonds, walnuts, cashews, chia seeds, flaxseeds, and more, as long as they are free from added sugars or oils.
  6. Herbs and Spices: Use herbs, spices, and seasonings to add flavor to your meals while avoiding blends that contain additives, sugars, or other non-compliant ingredients.

Restricted Ingredients in the Whole30 Diet:

  1. Added Sugars: Avoid all forms of added sugars, including refined sugars, natural sweeteners like honey, maple syrup, and artificial sweeteners.
  2. Grains: Eliminate all grains, including wheat, rice, oats, corn, quinoa, and gluten-containing grains like barley and rye.
  3. Legumes: Exclude legumes, such as beans, lentils, chickpeas, and peanuts, as they can be potential sources of inflammation and digestive issues.
  4. Dairy: Remove all dairy products, including milk, cheese, yogurt, and butter, to assess any potential sensitivities and promote gut health.
  5. Processed Foods: Stay away from processed foods, including processed meats, snacks, chips, and pre-packaged meals that often contain non-compliant ingredients and additives.
  6. Alcohol and Beverages: Avoid all forms of alcohol, as well as sugary beverages, soda, and artificial sweetened drinks.

The Whole30 diet encourages individuals to focus on whole, unprocessed foods while eliminating potential inflammatory foods for 30 days. After the initial 30-day period, participants are encouraged to reintroduce eliminated foods one at a time to identify any specific sensitivities or triggers. This dietary approach aims to promote improved digestion, energy levels, mental clarity, and overall well-being.


The Mediterranean diet is inspired by the traditional dietary patterns of countries bordering the Mediterranean Sea. It emphasizes the consumption of plant-based foods, whole grains, legumes, and various fruits and vegetables. Olive oil is a key component, providing healthy fats and antioxidants. This diet also includes moderate amounts of fish and seafood, poultry, dairy products, and red wine in moderation. Red meat, processed foods, and added sugars are limited in the Mediterranean diet. The diet is known for its potential health benefits, including a reduced risk of heart disease, certain cancers, and cognitive decline. It is often praised for its flexibility and enjoyment of food, as it encourages social meals and the use of fresh, flavorful ingredients. The Mediterranean diet is considered a balanced and sustainable approach to eating that promotes overall well-being and longevity.

Ingredients can include but are not limited to the following: 

  • Fruits: Apples, oranges, berries, grapes, pears, and other seasonal fruits.
  • Vegetables: Tomatoes, cucumbers, broccoli, spinach, kale, onions, and bell peppers.
  • Whole Grains: Whole wheat bread, brown rice, quinoa, oats, and whole grain pasta.
  • Legumes: Chickpeas, lentils, beans, and peas.
  • Fish and Seafood: Salmon, sardines, tuna, shrimp, and other seafood.
  • Poultry: Chicken and turkey.
  • Dairy Products: Greek yogurt, cheese, and milk (in moderation).
  • Olive Oil: A primary source of healthy fats.
  • Nuts and Seeds: Almonds, walnuts, pistachios, chia seeds, and sesame seeds.
  • Herbs and Spices: Basil, oregano, rosemary, thyme, garlic, and cinnamon.

Average consumption ratios:

  1. Carbohydrates: Around 40-45% of total daily calories. The focus is on complex carbohydrates from whole grains, legumes, and fruits.
  2. Protein: Moderate intake, typically around 15-20% of total daily calories. It can come from sources like lean meats, fish, poultry, and legumes.
  3. Fat: Around 35-40% of total daily calories. The primary source of fat is from olive oil, nuts, seeds, and fatty fish.


The FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet is a fascinating dietary approach designed to manage symptoms in individuals with irritable bowel syndrome (IBS) or other digestive sensitivities. FODMAPs are a group of fermentable carbohydrates that can be poorly absorbed in the small intestine, leading to symptoms such as bloating, gas, abdominal pain, and altered bowel movements.

The FODMAP diet involves a systematic process of eliminating high-FODMAP foods from the diet and then gradually reintroducing them to identify specific triggers for symptoms in each individual. High-FODMAP foods include certain fruits (e.g., apples, pears), vegetables (e.g., onions, garlic), legumes, wheat, and lactose-containing dairy products.

During the elimination phase, individuals follow a low-FODMAP diet, which involves consuming foods that are naturally low in FODMAPs. This typically includes foods such as lean proteins, low-lactose dairy alternatives, gluten-free grains (e.g., rice, quinoa), and select fruits and vegetables that are low in FODMAPs (e.g., spinach, blueberries).

The consumption ratios on the FODMAP diet can vary depending on individual tolerance levels and the specific needs of each person. The emphasis is on minimizing or avoiding high-FODMAP foods and selecting low-FODMAP alternatives to manage symptoms. It is recommended to work with a registered dietitian who specializes in the FODMAP diet to receive personalized guidance and support throughout the elimination and reintroduction phases.

Scientifically, the FODMAP diet has been shown to be effective in managing symptoms of IBS in many individuals. Research suggests that reducing the intake of high-FODMAP foods can help alleviate digestive symptoms, such as bloating and abdominal pain. The systematic reintroduction of FODMAPs allows individuals to identify specific trigger foods and develop a more tailored long-term dietary plan.

This diet involves restricting or minimizing the intake of certain types of carbohydrates that are known to be high in FODMAPs. These include:

  1. Oligosaccharides: Restricting foods such as wheat, rye, onions, garlic, legumes (such as chickpeas and lentils), and certain fruits (such as apples and pears).
  2. Disaccharides: Limiting lactose-containing dairy products such as milk, yogurt, and soft cheeses. Lactose-free alternatives can be consumed instead.
  3. Monosaccharides: Reducing intake of high-fructose fruits such as apples, pears, and honey, as well as excess consumption of foods with a high fructose-to-glucose ratio.
  4. Polyols: Avoiding or minimizing consumption of sugar alcohols (e.g., sorbitol, mannitol, xylitol) often found in certain fruits (such as stone fruits like peaches and plums) and some artificial sweeteners.

It is important to note that the FODMAP diet is not meant to be a long-term restrictive diet but rather a temporary elimination and reintroduction protocol. The purpose is to identify specific trigger foods that may exacerbate symptoms in individuals with digestive sensitivities, such as those with IBS. Once trigger foods are identified, a more personalized and sustainable dietary plan can be developed to meet individual needs while minimizing symptoms. Working with a registered dietitian who specializes in the FODMAP diet is highly recommended to ensure proper guidance and support throughout the process.


The SIBO (Small Intestinal Bacterial Overgrowth) diet is a specialized dietary approach designed to manage the symptoms of SIBO, a condition characterized by an overgrowth of bacteria in the small intestine. The diet aims to reduce the intake of fermentable carbohydrates that feed the bacteria and cause digestive discomfort.

The SIBO diet often incorporates a combination of approaches, including elements of the low-FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet, which restricts certain types of carbohydrates that can ferment in the gut. High-FODMAP foods such as certain fruits (e.g., apples, cherries), vegetables (e.g., onions, garlic), legumes, and certain grains (e.g., wheat, rye) are typically limited to minimize symptoms.

The SIBO diet also focuses on the consumption of easily digestible, low-fiber foods that are less likely to contribute to bacterial fermentation. This may include lean proteins such as poultry, fish, and eggs, along with non-starchy vegetables like leafy greens, zucchini, and carrots. Healthy fats from sources like olive oil, avocados, and nuts may also be included.

The specific consumption ratios on the SIBO diet can vary depending on the severity of symptoms and individual tolerance levels. In general, the diet aims to minimize fermentable carbohydrates and prioritize easily digestible foods, with an emphasis on protein and non-starchy vegetables. It is often recommended to work with a healthcare professional or registered dietitian who specializes in SIBO to create an individualized meal plan that addresses specific needs and dietary restrictions.

Scientifically, the SIBO diet is based on the understanding that reducing fermentable carbohydrates can help alleviate symptoms associated with bacterial overgrowth in the small intestine. Studies have shown that the low-FODMAP approach, which shares similarities with the SIBO diet, can be effective in managing symptoms of irritable bowel syndrome (IBS), which often coexists with SIBO.

However, it is essential to note that the SIBO diet is not intended as a long-term solution but rather as a therapeutic approach to managing symptoms. It is typically implemented in conjunction with other treatments, such as antibiotics or probiotics, to address the underlying bacterial overgrowth. Working with a healthcare professional is crucial to properly diagnose SIBO and create a comprehensive treatment plan that includes dietary modifications.

The SIBO diet offers a targeted approach to managing symptoms associated with bacterial overgrowth in the small intestine. By reducing fermentable carbohydrates and focusing on easily digestible foods, individuals with SIBO may experience relief from symptoms such as bloating, gas, abdominal pain, and altered bowel movements. Consulting with a healthcare professional or registered dietitian who specializes in digestive health is essential to receive an accurate diagnosis and personalized guidance when following the SIBO diet.


The Candida diet is a dietary approach aimed at reducing the overgrowth of Candida, a type of yeast that naturally exists in the human body. Candida overgrowth can lead to various symptoms, including digestive issues, fatigue, and recurrent yeast infections. The diet aims to starve the Candida yeast by eliminating foods that may promote its growth and providing nourishment through nutrient-dense, anti-inflammatory foods.

Science Behind the Candida Diet:

While there is limited scientific evidence specifically studying the Candida diet, it is based on the premise that certain dietary changes can help rebalance the gut microbiome and reduce Candida overgrowth. Candida yeast thrives on sugar and refined carbohydrates, so eliminating these foods is thought to deprive the yeast of its primary fuel source.

Additionally, the Candida diet emphasizes consuming anti-inflammatory, whole foods that support a healthy gut environment. By incorporating nutrient-dense foods, it aims to strengthen the immune system, improve digestion, and restore the balance of beneficial bacteria in the gut.

Approved Ingredients in the Candida Diet:

  1. Non-Starchy Vegetables: Include a variety of vegetables such as leafy greens, cruciferous vegetables, zucchini, cucumber, asparagus, and bell peppers.
  2. Low-Sugar Fruits: Choose fruits that are low in natural sugars, such as berries, green apples, and citrus fruits. Limit high-sugar fruits like bananas, grapes, and tropical fruits.
  3. Lean Protein: Opt for lean protein sources like poultry, fish, eggs, and plant-based proteins such as tofu, tempeh, and legumes. Grass-fed and organic options are preferred when available.
  4. Healthy Fats: Incorporate sources of healthy fats like avocados, coconut oil, olive oil, nuts, and seeds.
  5. Fermented Foods: Include fermented foods like sauerkraut, kimchi, kefir, and unsweetened yogurt, as they can support a healthy gut microbiome.

Restricted Ingredients in the Candida Diet:

  1. Sugar and Sweeteners: Eliminate refined sugars, sugary beverages, desserts, and foods with high sugar content. Avoid artificial sweeteners as well.
  2. Refined Carbohydrates: Restrict or eliminate white flour, white rice, pasta, bread, and processed cereals.
  3. High-Sugar Fruits: Limit or avoid fruits with high sugar content such as bananas, grapes, and dried fruits.
  4. Dairy Products: Exclude dairy products that contain lactose, as some individuals with Candida overgrowth may be sensitive to lactose.
  5. Yeast and Mold: Avoid foods containing yeast or mold, such as bread, fermented foods with added sugars, cheese, and alcohol.
  6. Processed and Packaged Foods: Minimize consumption of processed and packaged foods, which often contain hidden sugars, additives, and preservatives.

It is important to note that the Candida diet should be followed under the guidance of a healthcare professional or registered dietitian who specializes in gut health. They can provide personalized recommendations and support to address Candida overgrowth and ensure nutritional needs are met while on the diet.

While the Candida diet is widely practiced, more research is needed to fully understand its efficacy and the specific role of diet in addressing Candida overgrowth. It is important to approach the Candida diet as part of an overall comprehensive treatment plan, which may include medication and other lifestyle modifications, for optimal results.

The Daniel Plan

The Daniel Plan is a comprehensive and dynamic lifestyle program that encompasses various aspects of well-being, including faith, food, fitness, focus, and friends. This exciting approach to health and wellness is inspired by the biblical story of Daniel, who embraced a healthy lifestyle and experienced incredible physical and spiritual transformation. The Daniel Plan emphasizes the importance of nourishing the body with wholesome, nutrient-dense foods that promote vitality and overall well-being.

When it comes to food, the Daniel Plan encourages the consumption of whole, unprocessed ingredients that provide optimal nutrition. Fresh fruits and vegetables take center stage, providing a wide array of vitamins, minerals, and antioxidants that support immune function and cellular health. These colorful and vibrant plant-based foods offer diverse nutrients that nourish the body’s functions from within.

Lean proteins, such as grass-fed meats, wild-caught fish, and poultry, are also key components of the Daniel Plan. These protein sources provide essential amino acids necessary for muscle repair, growth, and overall body function. Including lean proteins in the diet helps to promote satiety, stabilize blood sugar levels, and support the body’s overall energy levels.

Whole grains, such as quinoa, brown rice, and oats, are another important part of the Daniel Plan. These complex carbohydrates provide a sustained release of energy, along with fiber that supports digestive health. Healthy fats, derived from sources like avocados, nuts, and olive oil, are encouraged as well. These fats provide essential fatty acids and fat-soluble vitamins that contribute to optimal brain function, heart health, and overall well-being.

The Daniel Plan also emphasizes the importance of hydration. Drinking an adequate amount of water is essential for proper bodily functions, including digestion, nutrient absorption, and toxin elimination. Herbal teas and other non-caffeinated beverages can also be enjoyed as part of this holistic approach to health.

To ensure a balanced and sustainable eating pattern, the Daniel Plan encourages portion control and mindful eating. By listening to the body’s hunger and fullness cues, individuals can develop a healthy relationship with food and enjoy meals without restriction or guilt.

In terms of consumption ratios, the Daniel Plan does not strictly define specific ratios or macronutrient percentages. Instead, it promotes a flexible and individualized approach, focusing on whole, nutrient-dense foods. The emphasis is on nourishing the body with a variety of colorful fruits and vegetables, lean proteins, whole grains, and healthy fats, while also considering individual needs, goals, and preferences.

Scientifically, the Daniel Plan aligns with evidence-based principles of nutrition. It emphasizes the consumption of whole, unprocessed foods, which have been consistently associated with improved health outcomes. Fruits and vegetables are rich in vitamins, minerals, and phytonutrients that support optimal health and reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. Lean proteins provide essential amino acids for muscle maintenance and repair. Whole grains offer fiber and important nutrients, while healthy fats contribute to cardiovascular health and brain function.

The Daniel Plan’s holistic approach, integrating faith, community, and science-based principles, has the potential to create lasting lifestyle changes and improve overall well-being. By nourishing the body with wholesome foods, individuals can experience increased energy levels, enhanced mental clarity, improved digestion, and even weight loss. The focus on faith and the support of a community provide additional motivation and accountability, making the journey toward health and wellness exciting, fulfilling, and sustainable. The Daniel Plan offers a roadmap to transforming not only physical health but also spiritual and emotional well-being, creating a life of abundance and vitality.

Raw Plant-Based

The Raw Plant-Based diet is a dietary approach that emphasizes the consumption of unprocessed, whole foods in their natural, raw state. This diet primarily consists of fruits, vegetables, nuts, seeds, sprouted grains, and legumes that have not been cooked or heated above a certain temperature (typically around 118°F or 48°C). Advocates of this diet believe that raw foods retain their natural enzymes and nutrients, which can promote better digestion, increase energy levels, and support overall health and well-being.

One of the key healthy attributes of a Raw Plant-Based diet is its high nutrient density. By consuming a variety of raw fruits, vegetables, nuts, and seeds, individuals following this diet can benefit from a wide array of essential vitamins, minerals, antioxidants, and phytochemicals. These nutrients are important for supporting a strong immune system, maintaining optimal organ function, and protecting against chronic diseases. Additionally, raw plant-based foods tend to be naturally low in calories and high in fiber, which can contribute to healthy weight management and promote digestive health.

While raw plant-based diets can have potential health benefits, it’s important to consider potential negative outcomes as well. Here are a few factors to be aware of:

  1. Nutrient Deficiencies: Raw plant-based diets may increase the risk of certain nutrient deficiencies. Raw foods are often lower in calories and may not provide sufficient amounts of essential nutrients like vitamin B12, iron, zinc, calcium, and omega-3 fatty acids. Vitamin B12, in particular, is primarily found in animal-based foods, and deficiency can lead to anemia and neurological problems. It’s important for individuals following a raw plant-based diet to ensure they’re meeting their nutritional needs through careful food choices and potential supplementation.
  2. Digestive Issues: Raw plant-based diets, particularly high-fiber ones, can cause digestive discomfort in some individuals. Raw foods, especially certain vegetables, and legumes, may be more difficult to digest and can lead to bloating, gas, and other gastrointestinal issues. Cooking can help break down fibers and make some foods easier to digest. It’s important to listen to your body and make adjustments to your diet as needed to promote optimal digestion.
  3. Food Safety Concerns: Raw plant-based diets carry a higher risk of foodborne illnesses compared to cooked diets. Raw fruits, vegetables, and sprouts can harbor harmful bacteria, such as E. coli and Salmonella. Proper food handling, thorough washing of produce, and choosing reputable sources are crucial to minimizing the risk of foodborne illnesses.
  4. Social and Practical Challenges: Following a strict raw plant-based diet can be challenging in social situations and may limit food choices when dining out or traveling. It may require careful planning, preparation, and adaptation to ensure a balanced and varied diet. The limited availability of certain raw foods in certain regions or seasons can also pose practical challenges.
  5. Individual Variations: Not everyone thrives on a raw plant-based diet. Each person’s nutritional needs and preferences are unique, and some individuals may not feel their best or may experience difficulty maintaining optimal health on this type of diet. It’s important to listen to your body and consider any individual health conditions, dietary restrictions, or personal preferences when choosing a dietary approach.

It’s important to note that while a Raw Plant-Based diet offers many potential health benefits, consulting with a healthcare professional or registered dietitian is recommended to ensure nutritional needs are met and any individual considerations are addressed.


The pescatarian diet is a type of dietary pattern that combines elements of a vegetarian diet with the inclusion of fish and seafood. It primarily focuses on plant-based foods, including fruits, vegetables, whole grains, legumes, nuts, and seeds, while allowing for the occasional consumption of fish and seafood.

Benefits and Frequency of Consumption:

  1. Rich in Omega-3 Fatty Acids: Fish and seafood are excellent sources of omega-3 fatty acids, which are essential for brain health, heart health, and reducing inflammation in the body. The pescatarian diet allows individuals to benefit from these important nutrients.
  2. Protein Variety: Including fish and seafood in the diet provides a wide range of protein options, offering variety and versatility. Protein is essential for building and repairing tissues, supporting immune function, and maintaining overall health.
  3. Nutrient Diversity: The pescatarian diet allows for a diverse intake of vitamins, minerals, and antioxidants from plant-based foods, as well as important nutrients like iodine, vitamin D, and vitamin B12 that are typically found in fish and seafood.
  4. Flexibility and Sustainability: The pescatarian diet offers flexibility to those who may find it challenging to completely eliminate animal products. It also promotes sustainability by emphasizing plant-based foods while selecting fish and seafood from sustainable sources.

Approved Ingredients for Pescatarian Diet:

  1. Plant-Based Foods: Emphasize a variety of fruits, vegetables, whole grains, legumes, nuts, and seeds to provide essential nutrients, fiber, and antioxidants.
  2. Fish and Seafood: Incorporate a range of fish and seafood options such as salmon, trout, sardines, mackerel, shrimp, and shellfish. Choose sustainable sources and aim for two to three servings per week.

Restricted Ingredients in Pescatarian Diet:

  1. Meat and Poultry: Exclude all types of meat and poultry, including beef, pork, chicken, and turkey from the diet.
  2. Animal-Derived Additives: Check food labels for animal-derived additives such as gelatin or certain food colorings derived from insects.
  3. Limited Dairy and Eggs: While some pescatarians may include dairy products and eggs in their diet, these ingredients are not essential and can be reduced or excluded based on individual preferences.

The pescatarian diet offers a balanced approach to eating, combining the health benefits of plant-based foods with the inclusion of fish and seafood. By incorporating a variety of plant-based ingredients and selecting sustainable fish options, individuals can enjoy the advantages of a nutrient-rich diet while maintaining flexibility and promoting sustainability.

(Other) Practitioner Designed

Practitioner-designed meals are for customers who work closely with a licensed nutrition practitioner who has provided a food care plan for the purpose of food therapy. This prescription for nutrition is then used for your week-to-week food fulfillment standards according to your dynamic needs. 

Practitioners address the following:

  • Food preference 
  • Ingredient restrictions
  • Ingredient suggestions
  • Caloric intake
  • Macronutrient needs
  • Micronutrient needs
  • Frequency 

Disclaimer: No one size fits all when it comes to food and nutrition. The information provided regarding specific diets, such as the following listed, is intended for general informational purposes only. These diet types should not be considered personalized medical or nutritional advice. 

Individual nutritional needs, goals, and health conditions can vary significantly. It is crucial to consult with a qualified healthcare professional or registered dietitian before making any significant changes to your diet or starting a specific diet plan. They can assess your individual circumstances, medical history, and dietary requirements to provide personalized recommendations.

The guidance of a healthcare professional is especially important if you have any underlying health conditions, are taking medication, are pregnant or breastfeeding, or have specific nutritional needs or restrictions. They can offer tailored advice, ensure that your dietary choices are suitable for your specific health circumstances, and help you develop a safe and effective nutrition plan.

Remember that nutrition is a complex field, and individual responses to different diets can vary. A healthcare professional or registered dietitian can provide the most accurate and up-to-date information to support your health and nutrition goals safely and effectively.

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