Procedure

1. Assess Dietary Structure: Use get_user_preferences to determine if the user follows a vegetarian or non-vegetarian North Indian pattern. Identify primary staples used (e.g., wheat, rice, pulses, dairy, or meats).

2. Calibrate Macros and Protein:

   • Calculate targets using compute_macros and compute_protein_target.
   • For vegetarians, ensure a complete amino acid profile by combining cereals (wheat/rice) with pulses (dal/legumes) in a 4:1 ratio.
   • For non-vegetarians, prioritize skinless poultry and fish to manage saturated fat.

3. Apply Balanced Thali Proportions: When creating or updating meals with create_meal, follow these clinical ratios:

   • Vegetables (50%): Seasonal leafy greens, carrots, or bell peppers.
   • Protein (25%): Dal, paneer, sprouts, eggs, or lean meats.
   • Complex Carbohydrates (25%): Whole wheat roti, millets (Bajra/Ragi), or brown rice.

4. Implement Metabolic Optimizations:

   • Replace refined flour (maida) with whole grains or "Missi Roti" (chickpea-wheat blend) to lower glycemic index.
   • Sequence meals by advising the user to start with raw salad to reduce glucose spikes.
   • Substitute full-fat dairy with low-fat curd, buttermilk, or paneer.

5. Address Micronutrient Gaps:

   • Iron Absorption: Suggest adding Vitamin C (lemon juice or amla) to lentil-based meals. Advise avoiding tea/coffee for 1 hour post-meal.
   • B12/Zinc: Ensure adequate dairy for vegetarians; suggest fortified foods or lean meats for non-vegetarians.
   • Omega-3: Recommend incorporating walnuts, flaxseeds, or fatty fish (mackerel/salmon).

6. Manage Sodium and Fats:

   • Limit high-sodium sides like achaar (pickles) and papad.
   • Transition fat sources from ghee or vanaspati to oils high in MUFAs/PUFAs (e.g., mustard or sunflower oil) in moderation.

7. Meal Logging and Search: Use render_food_search and search_foods to help the user find specific North Indian items (e.g., Baingan Bharta, Chana Masala, Ragi Roti) and log them according to the modified portions.