Medical history

Medical history in the nutrition software

After you have registered a new customer, you now log into your customer's account directly from your dashboard. To do this, please update the dashboard page so that the data record of your newly created customer appears in the customer overview. Immediately after logging in, you answer the medical history below to personalize his nutritional concept. The nutrition software guides you step by step through the individual parameters, which we will present in detail below.

Determine the customer's goal

In the anamnesis form, you set the goal of your customer in the first step. Here you choose between 3 basic options: increase performance, manage weight or increase well-being.

Increase performance

Does your customer want to increase their performance - both on a physical and mental level - and optimally support it with nutrition? Then select "Increase performance" and specify the selection by specifying in which sport you want to increase your performance.

Manage weight

Does your customer want to work on their figure and either gain weight, especially muscles, or lose a few extra pounds in a healthy and sustainable way without having to go hungry? Perfect, then specify the weight goal in the next step. Here you can choose between the following options: lose weight, define muscle, build muscle, gain weight, maintain weight.

Increase well-being

Your customer wants to increase their well-being, live healthier and therefore eat more consciously. However, has his/her diet been too monotonous for this so far? Choose this selection if your customer wants to feel fresher and more vital, have a more balanced diet overall or want to regenerate better through an adapted diet.

Determine customer's calorie and macronutrient goal

The next step is to determine the calorie needs of your customer. Here the anamnesis sheet gives you 2 options: You can either calculate it using a formula. Or, if the value is already known, you enter the calorie requirement of your customer yourself.

You also have the option of freely determining the distribution of the macronutrients proteins, carbohydrates and fats. This makes sense if you have previously carried out a body check or a genetic analysis with the customer or specify a special form of nutrition in your coaching sessions.

The following formula regarding the distribution of macronutrients applies if you do NOT determine the macronutrients yourself.

• Proteins: 1.5 g / kg body weight
• Fats: 0.7 g / kg body weight
• Carbohydrates: The remaining calories

You have 2 options for your own, modified distribution of macronutrients:

• Define macronutrient distribution in absolute gram values
• Determine macronutrients in percentage ratio

Collection of basic physical data

First you enter the basic physical data of your customer in the anamnesis form: gender, age, height and weight. Based on this data, the software determines your customer's basal metabolic rate, i.e. the calorie consumption that the body needs to maintain vital functions. These include maintaining body temperature, breathing and organ functions.

The Harris-Benedict formula is used to calculate the basal metabolic rate.

Registration of the activity level of the customer

In addition to the basal metabolic rate, every other activity counts towards the performance turnover. The questions for recording the activity level are relevant if you use a formula to calculate the calorie goal for your customer. The power conversion is calculated with the 'metabolic equivalent' (MET).

Sleep

Sleep duration and sleep quality affect the entire daily routine. If we don't sleep enough or not enough, the functioning of our brain is severely affected. Memory performance is reduced, and the ability to concentrate, reaction speed and decision-making power as well as endurance decrease. We also lose the sense of time, space and planning.

Sleep also influences our emotions, our physical health and of course our regeneration. As a result, poor and insufficient sleep has a negative impact on our mood and stamina. Good sleep, on the other hand, provides more energy, a healthy body and improved regeneration.

Activity level at work

By determining the activity level at work, you indicate how much the customer moves at work and how much calories they burn.

Mostly sitting

Occupational examples for mostly sedentary occupations are: office job, precision mechanic, pupil/student, vehicle driver in traffic, teacher, judge, etc.

Sitting and standing

Occupational examples of alternating sitting and standing jobs are: police officer, doctor, housewife, warehouse worker, cashier, etc.

Mostly standing

Occupational examples for mostly standing activities in the profession are: light trades (e.g. electrical or painting business), car mechanic, retail salesperson, nursing professions, social work, etc.

Heavy physically

Occupational examples of physically demanding occupations are: heavy handicraft, construction workers, roofers, agriculture, animal and forestry occupations, miners, high-performance athletes, etc.

Level of activity in leisure time

By determining the activity level in your free time, you indicate how much the customer moves in their free time and how much calories they burn.

Barely active

After work, your customer prefers to put his feet up and he usually takes the car or train to cover his daily journeys. His leisure activities are mainly limited to watching TV, internet, reading, gambling and general relaxation.

Quite active

In his free time, your customer does household chores, likes to walk outside and raise the children. He also likes to ride his bike or walk to get from A to B.

Very active

For example, your customer regularly travels by bike or on foot and uses his free time to do sports, go dancing and be active. Typical activities in his free time are: sports, dancing, climbing stairs, heavy gardening, etc.

Sport

In order to be holistically fit and healthy, an exercise and training concept plays an important role in addition to nutrition. In this step, you coordinate training and nutrition and select your customer's primary sport and sport days.

Endurance sports

Typical examples of endurance sports include jogging, cycling and swimming at low intensity.

Weight training

Typical examples of weight training are bodybuilding or weight training in the gym or at home. But Crossfit or exercises with your own body weight, such as freeletics or calisthenics, are also part of it.

Other low-impact sport

Typical examples of low-impact sports include yoga, tai chi, golf and ping pong.

Other medium-impact sport

Typical examples of medium-impact sports include football, tennis, squash, badminton and horseback riding.

Other high-impact sport

Typical examples of high-impact sports include HIIT, boxing, handball, intense swimming, and track and field.

Not at all

Choose this option if your customer does not exercise at all.

Sport days

After you have determined in the anamnesis sheet which sport the customer primarily practices, the next step is to select how often and on which days of the week sport is practiced. To do this, activate the corresponding days of the week.

Choice of diet

Based on the calculated calorie requirement, you now adapt your customer's nutritional concept to their eating habits, everyday life, budget, taste and other individual needs.

Let's start with your customer's diet: Here you can choose between omnivores, pescetarian, vegetarian, vegan and paleo. In addition, you can activate the tick "intermittent fasting" for all diets in order to later determine the specific time window in which your customer is allowed to eat.

Note that - regardless of the selected diet - you can further specify your customer's eating preferences in the "Food exclusion" step and exclude individual foods that do not suit them.

Omnivore

As an omnivore, your customer does not give up anything when it comes to their diet. So he eats both plant and animal foods.

Pescetarian

As a pescetarian, you are a special form of vegetarian - you do not eat the meat of warm-blooded animals, but fish is on your menu.

Vegetarian

As an (ovo-lacto) vegetarian, you eat mostly plant-based foods and you avoid meat and fish. Other animal products such as eggs, honey or milk (products), on the other hand, end up on your menu.

Vegan

As a vegan, you not only refrain from consuming meat and fish, but also from all animal products.

Paleo

As a Paleo advocate, you refrain from consuming processed foods that only became available through farming and animal husbandry. This includes grains, legumes, dairy, sugar and highly processed vegetable fats.

Taking intolerance into account

In the next step, you can take your customer's food intolerances into account. Here you can select fructose, lactose, gluten, sucrose or histamine with a click. Multiple selection is also possible. You confirm your selection by clicking on "Next". If your customer has no intolerance, just click "None".

Fructose

Fructose (also fructose) is a natural form of sugar that is mainly found in fruits such as pome fruit and berries or in honey. Fructose malabsorption is a metabolic disorder. The body cannot adequately absorb the fructose contained in food due to a disrupted transport system in the small intestine. This leads to digestive problems such as flatulence or diarrhea.

Lactose

Lactose intolerance is the body's inability to properly digest milk sugar (lactose). As the name suggests, lactose is found in almost all dairy products. Consuming lactose-containing foods can cause digestive problems such as flatulence, diarrhea or abdominal pain.

Gluten

Celiac disease is an intestinal disease. It is triggered by a misguided immune reaction to the gluten protein, which is found in many types of grain (wheat, rye, barley or spelt). This can lead to severe pain and flatulence.

Sucrose

Sucrose intolerance describes a food intolerance in which the consumption of household sugar (sucrose) and malt sugar (matose) is not tolerated. This is due to the fact that there is an enzyme deficiency disease in the small intestine, in which the breakdown of sucrose and maltose does not work properly or at all. In people with sucrose intolerance, consuming foods containing sucrose and maltose can cause abdominal pain or cramps, diarrhea, and nausea and vomiting.

Histamine

In people who complain about histamine intolerance, it is precisely that histamine - which is involved in the body's defense against foreign substances for our immune system - that is not or only insufficiently broken down. Typical symptoms associated with the excessive consumption of histamine-containing foods can be blood pressure disorders, headaches / migraines, skin irritation or breathing difficulties.

Defining the food budget

Next, you determine the budget that your customer wants to spend on groceries in the medical history form. Choose "Inexpensive", "Normal" or "Premium" and thus determine the price level of the groceries.

Inexpensive

Your customer wants to eat on a low budget and his diet should be based mainly on inexpensive food.

Normal

The diet plan should also contain foods that are sometimes a bit more exclusive and in the middle price segment.

Premium

The customer's diet is very important and he likes to eat something special from time to time. This information does not restrict the choice of food.

Note that setting the food budget will also affect the projected costs given for each recipe. With "Inexpensive" the calculation of the costs is mainly based on private label products, while with "Premium" organic food and branded products are the basis for the calculation.

Determination of the maximum cooking time

Here you determine the maximum time your customer has to prepare the individual meals. Choose "Little", "Normal" or "Extensive" and consider how much time your customer has in everyday life.

Little

The suggested recipes will not exceed the preparation time of 20 minutes.

Normal

The suggested recipes will not exceed the preparation time of 45 minutes.

Extensive

With this selection you do not limit the maximum preparation time.

Determination of meal frequency

In the "Meal frequency" step, you have the option of flexibly designing the number of meals for your customer. You can also change the distribution of calories to each meal and set different times for meal intake.

Change percentage distribution of calories

With this setting you determine the percentage in which the calories should be distributed over the individual meals. Make sure that the sum always equals 100%.

The following minima and maxima (distribution limits) currently apply so that portions are not too small or too large:

• 2 main meals: 40-60%
• 3 main meals: 15-40%
• 4 meals: main meals 15-40%; Snacks: 10-40%
• 5 meals: for main meals 10-30%; Snacks: 10-20%
• 6 meals: for main meals 10-30%; Snacks: 10-20%

Add or subtract meals to plan

To integrate another meal into your customer's plans, simply activate the tick of a snack, for example. The meal becomes active and you can then use the slider to determine the percentage of calories that should be allocated to the snack.

You can also remove snacks or main meals to give your customer a lower meal frequency.

Important: The meal frequency should be set so that meals do not average more than 800 calories. Otherwise, inaccuracies in the plan creation may result.

Time change

In order to optimally adapt the nutrition plans to the daily routine of your customer, you as a coach also have the option of setting and changing the times of meal intake

Determination of eating habits

Choose in the anamnesis form under "Eating habits" whether your customer would like to prepare each meal freshly or whether he would like to pre-cook his meal in the evening for the next lunchtime. With the Meal Prep variant, you also have the option of determining the pre-cooking days.

The 3rd option is "Do not cook". With this selection, the software only considers recipes that do not require the use of a stove or oven. As a result, the choice of recipes is more limited.

Every meal fresh

Your customer has enough time and enough motivation to freshly prepare every meal. In this way he can guarantee himself the greatest variety and the processing of fresh food is also guaranteed.

Meal prep for the next day

Your customer likes to stand in the kitchen and prepare their meals. But also finds it very practical to cook for the next day, for example to take to work to save time or simply because some groceries cannot be bought in smaller quantities.

Not cook

Your customer doesn't like to cook or doesn't have much time to prepare their meal. With this option, only recipes that do not use a stove or oven are taken into account. Note, however, that this option severely limits the recipe selection.

Recording of snacking and drinking behavior

Now follows a snack and drink check. Based on the information, the software calculates a flat-rate amount of calories, which is built into the customer's nutritional plan as a buffer for sweets, sweetened drinks and alcohol.

Snack check

With the help of the snack check, you can determine what your customer’s snacking behavior is like. Depending on the information provided, the system calculates a general calorie value that is incorporated into the nutrition plans as a buffer.

Beverage check

With the help of the beverage check, you can determine the drinking behavior of your customers. Depending on the information provided - in particular on unhealthy, high-calorie beverages such as juices, soft drinks and alcohol - the system calculates a general calorie value that is incorporated into the nutrition plans as a buffer.

Food exclusion

In the last step, you also have the option of excluding foods using the anamnesis form. This allows you to optimally respond to tastes or specify food intolerances.

Note that depending on the selected diet and/or food intolerance, the foods that are not suitable for this are automatically deactivated.

To exclude a food, click on a main category and open the respective box. Then simply deactivate the foods that should not be taken into account when creating the nutrition concept.

Complete the medical history form

By clicking on "Next" the personalized nutrition concept for your customer will be created fully automatically within a very short time.

Based on this nutritional concept - see it as a template - you can now adapt and specify it as you wish. Among other things, you can exchange recipes as you wish, adjust the amount of ingredients and change the plan settings at any time.

As a coach, you can respond flexibly to the needs of your customers in order to offer them effective online nutritional support based on the app.