Questionnaire

At the outset of using the Personalized Meal Planner...

Cut and Paste the following into the Personalized Meal Planner's "Ask anything" box: 

1. What is your age?

2. What is your height? 

3. What is your body weight?

4. Are you male or female sex?

5. Do you have any food preferences or exclusions?

6. Do you have any food allergies?

7. How many alcoholic drinks should be factored into the meal plan per week (less than 3 drinks per week is recommended)?

8. How active are you?

9. How many meals per day do you want to eat and which ones?

10. Do you have chronic kidney disease? 

11. What percentage of protein should come from plant-based sources (at least 50% is recommended)?

12. What should the net carb be kept under per day (recommend less than 40g/day for keto)?

13. How many servings should each meal be prepared for (number of eaters/meal)? 

14. How many meal repeats are wanted for breakfast (same meal on other days of week)? 

15. How many meal repeats are wanted for lunch? 

16. How many meal repeats are wanted for supper?

17. Which grocery store and in which city/town do you shop at? 

18. What is your weekly food budget to prepare all the meals for all the eaters of the meals? 

After each 7 days of meals...

Cut and Paste the following into the Personalized Meal Planner's "Ask anything" box:

"Create a weekly shopping list to make all the required servings to feed all the eaters for the week.

- Be sure enough ingredients are stated to make repeated portions of the meal, if the same meal is being eaten on multiple days of the same week .

- Group the required foods first by where the items can be bought in the specified city or town, naming the specific grocery store (or specific website if to be bought online). Then sub-grouped by the type of item.

- Put the cost for the item (to buy all the servings for all the eaters for the week). Be sure to double check the cost per unit on available website references for accuracy.

– Make sure the amount to be purchased is a standard unit that the grocery store sells. That is, round up the amount to be purchased for the number of servings to be prepared for the week to the nearest standard unit of sale. For example, the number of bags, containers, cans, bunches, heads, etc.

- Put the total cost for all the groceries for the week at the bottom of the list. Do not put this in a pop-up."