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sensory-adaptive fat loss planning

Evidence-based weight loss and nutritional structure for individuals with narrow food preferences or vegetable aversions.

Static — this skill doesn't adapt to your week.

Tags: fat-loss, picky-eating, nutrition-aversion, micro-nutrients

Tools used

Procedure

Procedure

  1. Establish Metabolic Baseline

    • Use compute_tdee to determine the user's maintenance calories.
    • Calculate a caloric deficit target of 500–750 calories per day to target a loss of 1–1.5 lbs per week.
    • Set nutritional targets using set_user_macro_targets, prioritizing protein at 25–35% of total caloric intake to maximize satiety and preserve lean muscle in the absence of vegetable volume.

  2. Inventory "Safe" Foods

    • Interview the user to identify currently tolerated foods.
    • Use remember to categorize these into:
      • Proteins: Focused on lean options like egg whites, fish, or tofu for volume.
      • Carbohydrates/Fiber: Identifying tolerated alternatives like oats, brown rice, berries, or apples.
      • Produce: Any tolerated fruit or vegetable, regardless of its carbohydrate content.

  3. Address Satiety and Micronutrient Gaps

    • Fiber Acquisition: If common vegetables are rejected, plan meals using create_meal that utilize alternative fiber sources like beans, lentils, or whole grains.
    • Micronutrient Safety Net: If the "safe" list is extremely limited, recommend a daily multivitamin using create_supplement to prevent deficiencies in Vitamin A, C, E, and Magnesium.
    • Volume Strategy: Advise increased water intake before meals and prioritize lean protein volume to mimic gastric distension.

  4. Implement Sensory Modification

    • Provide the user with a tailored strategy note via create_note based on their specific triggers:
      • For Texture (Mushy/Slimy): Recommend air-frying or roasting vegetables for crunch.
      • For Taste (Bitter): Recommend blending mild vegetables (spinach/cauliflower) into smoothies or bold sauces.
      • For Visual/Consistency: Recommend puréeing or finely grating vegetables to hide them in sauces or proteins.

  5. Dietary Expansion (Optional)

    • If requested, propose "food chaining" by identifying foods sensory-adjacent to the user's "safe" list (e.g., transition from crackers to thin toasted bread) to gradually increase variety without triggering aversions.

  6. Monitor and Adjust

    • Prioritize adherence to the energy balance over the consumption of specific "superfoods."
    • Update dietary targets or safe food lists as the user identifies successful sensory adaptations.