Dynamic Macronutrient Meal-Equivalent Menu Method: Towards Individual Nutrition Intervention Programs

• Published in: Methods and protocols Vol. 2; no. 3; p. 78
• Main Authors: Limon-Miro, Ana Teresa, Lopez-Teros, Veronica, Astiazaran-Garcia, Humberto
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 05-09-2019; MDPI AG
• Subjects: ambulatory nutrition service; clinical nutrition management; dietary assessment; dietary treatment adherence; dietetics; nutrition care process; nutrition counseling; nutrition counseling; dietetics; ambulatory nutrition service; dietary treatment adherence; dietary assessment; clinical nutrition management; nutrition care process
• ISSN: 2409-9279; 2409-9279
• DOI: 10.3390/mps2030078

Nutrition interventions should reflect the state of the art in science and dietetics to meet each patient's requirements. Incorporating new knowledge into individualized food-based nutrition interventions is a major challenge, and health care professionals constantly search for novel approaches through specific and standardized methods. The dynamic macronutrient meal-equivalent menu method involves individuals making informed food choices that match their requirements, schedule, and food availability and affinity, helping them maintain a sense of control and motivation to adhere to a nutrition intervention program. This protocol includes the steps required to prepare a nutrition plan containing equivalent meal options consistent with the patient's needs and preferences. Standard food servings are planned according to population specific dietary guidelines and individual characteristics. Servings are distributed at required mealtimes, and are all equivalent in energy and macronutrient content, providing every patient with interchangeable choices within each mealtime. This empowers individuals to select foods in a guided format whilst adhering to a dietary plan. Acceptable variations for calculated energy and macronutrient content are as follows: protein ±1 g/day, fat ±1 g/day, carbohydrate ±2 g/day, and energy ±15 kcal/day. Following this method, health care professionals can develop individualized nutrition intervention programs that may improve patients' adherence, nutritional status, and health.