Measured Steps. Written Record.

The 7-Day Food Diary

Before the first session, each client completes a 7-day food diary using the Trivane intake template. The template maps meals by time of day, food group, preparation method, portion estimate, and accompanying fluid intake. Vegetables and fruits are recorded separately from processed foods. The diary is returned completed before the session begins.

This document is the foundation of all subsequent recommendations. The nutritionist reviews it prior to the session and marks patterns: missing food groups, over-reliance on particular categories, gaps in vegetable and fruit variety, meal timing relative to physical activity. The diary becomes the first entry in the client's consultation archive.

Reading the Pattern, Not the Plate

The first consultation session — approximately 60 minutes — is devoted entirely to reviewing the diary together. The nutritionist does not bring a prepared plan to this session. Instead, the conversation moves through the diary entry by entry, identifying what shapes the client's current food choices: routine, convenience, budget, habit, cultural preference, or activity level.

The evaluation produces a written summary: which food categories are well-represented, which are absent, and how the overall dietary composition relates to the client's stated goals regarding weight, energy, and active lifestyle. This summary is signed and dated — it is revision 01 of the client's Trivane record.

Aligning Food with Movement

The calibration session maps the relationship between the client's current dietary composition and their activity level. For adults with a sport routine — running, cycling, gym, team sport — the session assesses whether food intake supports energy output, recovery timing, and hydration. For sedentary adults, it maps the gap between current intake and a diet suitable for moderate active-lifestyle goals.

Calibration does not involve extreme restriction. The output is a series of adjustments to existing habits: adding one vegetable category per weekday lunch, introducing a fruit portion in the mid-morning, adjusting meal timing around exercise. Small, documented shifts rather than wholesale replacement.

A Plan Built from What Is Available

The 28-day seasonal eating plan is composed in the second session, using the calibration notes and the client's diary as source material. Plans are structured around Romanian seasonal produce: tomatoes, peppers, and courgette in summer; root vegetables, squash, and preserved greens in winter; brassicas and alliums in the transition months of spring and autumn.

The plan is written as a framework, not a rigid schedule. It identifies which food groups should appear at which meal, suggests preparation methods that suit the client's kitchen routine, and marks optional supplement windows where food-supplement use might complement dietary intake. The plan document carries a date, a revision number, and the client's intake profile summary on its cover page.

Plans are revised four times per year to reflect the seasonal cycle. Revision notes are logged against the original plan document, creating a readable history of how each client's dietary habits have shifted over time.