Your Food Diary
My mission is to provide your food diary so that you can record food and drink intake (and exercise), and analyze your nutritional strengths and weaknesses.
I’ve never met anyone who keeps a food diary for fun. You will have your own reasons for keeping track of your diet, and I want to give you free tools that help you. This is a spin-off from my health website, where many patients look to improve their health through better diet. Many people want to simply lose weight for health or cosmetic reasons. Others have a health condition that dictates their nutritional requirements.
Whatever the reason, my food diary will become your way of tracking what you need. But, more than that, you will be able to call for help and advice from people in similar situations. With your food diary facts and your food friend’s devotion, you cannot fail to improve your health and wellbeing.
Your Food Diary Road Map
- June 2011
- Move all PRAL tables from old health project, add index & explanations. Add Food diary features and benefits plan, with voting options. Introduce basic theme (website layout) changes with navigation.
Foodary Logo
- July 2011
- Subject to software availability, commence basic diary registration and reporting on foodary.org (probable focus on favorite food choices and portion sizes). Extend forum usability.
My development plans are always heavily influenced by the feedback I receive, so please let me know what is important to you, using the comment box below.
During these early stages, I will be introducing some basic nutrition reference charts that allow you to analyze your diet. Soon, I will transform these into interactive tools to allow you to record and analyze what you eat. And optional discussion tools that allow you to seek advice on the best way to improve your diet. This website is deliberately quite basic at the moment, as I want to focus on features that you tell me you need.
I’ve kept to my usual standard of asking you to register before you participate in discussions here. This is a simple process for you, and I can assure you that I will never share your registration details with anyone else. Nor will I bombard you with unnecessary emails, though I might occasionally contact you about important developments.
To register simply click the “logged in” link in the comments form below, then click the register link (or register here). When you register, you will receive a computer-generated complex password, but you can change this to something more memorable, and add other details, in your profile page.
I will shortly add a question and answer service that will not (unless it is abused) require registration, so if this is more appealing to you, please subscribe to the free update service that will inform you when new features become available.
Your Food Diary: Next Steps
You can help me work faster on providing your free interactive food diary by completing some or all of the following:
- Subscribe to the free update service in the box above.
- Register for this forum, and add your comments to as many pages as you can.
- Spread the word – please tell your friends about this website, and encourage them to complete these three simple tasks.
The more visitors and feedback I get, the quicker your food diary will become a reality.
Comments
A Dr. Haleve has a table with total Uric acid figures that has brewer’s yeast at 1810 (mg uric acid/100g)yet lists Pilsner lager beer, regular beer, German at 13g. How is this possible since I believe that German beer and Pilsners are made with brewer’s yeast?
The doctor you refer to is clearly mad. Nothing has 13 grams of uric acid per 100 grams. That is 13%!
You have to be careful on the Internet. It is full of badly researched data that gets corrupted and quoted incorrectly. Better to stick to trustworthy information – i.e, mine.