Weekly Plate Review

The first session is a comprehensive intake assessment: a structured conversation covering current food habits, daily schedule, cooking confidence, household composition, activity level, and relationship with seasonal produce. The practitioner completes a written intake form across the ninety minutes.

Participants are asked to bring three days of food diary entries — handwritten or photographed — and a sample of their most recent weekly shopping list. These materials become the baseline documentation for all subsequent work.

Between the first and second sessions, the participant keeps a seven-day food log using the practice's structured template. The log records each meal and snack, the approximate quantities, the time of day, the preparation method, and the eating context — alone, with family, at a desk, or at a restaurant.

This log becomes the primary analytical document. It reveals not just what is eaten, but the rhythm of eating — the skipped breakfasts, the late-evening plates, the gaps between meals that drive unplanned food choices. All of this context is irreplaceable.

The second session analyses the seven-day food log in detail. The practitioner maps the macronutrient distribution across the week — the ratio of whole grains to refined carbohydrates, the proportion of plant-based protein sources, the vegetable and fruit variety across different colour groups, and the fat source balance.

The analysis does not produce a calorie count as its primary output. It produces a qualitative profile — a clear picture of which food groups are well-represented, which are sparse, and which are entirely absent. From this, a practical set of adjustments is drafted and presented as a revision document.

Following the dietary distribution review, the session moves to a practical pantry audit. Working from the participant's original shopping list and food log, the practitioner drafts a revised seasonal shopping guide — replacing absent food groups with realistic, locally available alternatives appropriate to the current season in Bucharest.

A winter revision might introduce root vegetables and legumes where summer produce had previously dominated, or highlight fermented foods that support gut-associated wellbeing during colder months. A summer revision might capitalise on the abundance of fresh produce to shift the balance decisively toward plant-rich eating without additional effort or expense.