— 01

Foundations

Background reading on how metabolism works, why a calorie balance matters more than macronutrient ratios, and what counts as healthy eating in practice.

Metabolism, calorie target & distribution

How daily energy expenditure is broken down between rest, digestion, and movement — and how to think about distributing your calorie target across the day.

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Healthy eating, why it matters

A short companion to the Diet, exercise & calories module — what eating healthily actually looks like in everyday meals, beyond weight management.

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Calorie guide

Common foods and drinks with approximate calorie ranges — useful as a reference when you are estimating intake without tracking every gram.

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Glycogen and weight fluctuations

Why the scale moves up and down for reasons that have nothing to do with fat — and why short-term weight changes are usually noise, not signal.

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Optimizing nutrition: health-promoting foods

A one-page summary of the foods most strongly associated with health benefits — useful as a fridge or pantry reference when planning meals and groceries.

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— 02

Tracking & portions

Tools for estimating portion sizes and, if you choose, tracking food and drink intake using a food diary.

A note on tracking. Self-monitoring of food and drink is not for everyone. For some people it builds awareness and supports adherence; for others it becomes a source of stress or self-criticism. The Diet, exercise & calories module covers this in more detail — these guides are here for those who want them, not as a requirement.

Your food diary guide · setup

How to set up a food diary — choosing an app or paper journal, configuring it for your needs, and what to enter day-to-day.

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Your food diary guide · getting started

The first few days of using a food diary — what to record, what to ignore, and how to use it as a learning tool rather than a test.

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Portion guide · using common objects

A practical visual reference — using your hand, a deck of cards, a tennis ball — for estimating portion sizes without a kitchen scale.

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Balance your plate · the right portions

A plate-as-template approach to portion sizes — what proportions of vegetables, protein, and starches make up a balanced meal.

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Balance your plate · the right foods

A companion to the portions guide — which categories of food fill which slots on the plate, with practical examples in each.

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— 03

Practical eating

Day-to-day guides for meal planning, snack choices, and dining out — the situations where most adherence is built or lost.

Meal planning · getting started

A simple framework for planning meals across the week — without making it into a second job. Reduces decision fatigue at the times of day wanting is loudest.

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Snack ideas

A list of snacks that satisfy hunger without overshooting your daily target — useful at the high-risk times when wanting tends to arrive between meals.

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The 3-step process for dining out

A simple process to apply before, during, and after a restaurant meal — distinguishing celebratory meals from functional ones, and staying loyal to both your values.

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Tips for dining out

Specific tactics for restaurants and takeout — menu reading, ordering choices, and small adjustments that preserve the enjoyment without the calorie cost.

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A note

These documents are practical companions, not a substitute for the modules. The behavioural work happens in the modules themselves — these are the tools you reach for once that work is underway.

Back to the modules →