Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

How To Keep A Food Diary?


Celiac Mindwarp

Recommended Posts

Celiac Mindwarp Community Regular

Hi

I saw my new GI yesterday (will say more elsewhere, excellent experience).

He recommend I keep a food diary before I see the dietitian he is referring me to (yeay).

Thing is I dont really know how to do that in a way that I can see patterns.

I am looking for dealing with some low vit levels, assorted food sensitivity and a need to lose weight (about 75lbs eek).

I know I probably need to heal some before weight loss (but know the dietitian may have other views!!)

I need more than random scribbles in a notebook!

Any advice on what works for you would be great

Thanks


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Piccolo Apprentice

I use a Microsoft Word table. You need to have the date. I think I had different columns for breakfast, lunch and dinner. there is one more column for reactions. Or you could list all your foods in one square per day. That way you would only need 3 columns. The first one is 5 columns.

Susan

Adalaide Mentor

I use a two column Microsoft Word table. I enter a header in bold with the date each day. After that, on the left I keep track of the time (I do not eat on a regular schedule, I also snack) and on the right which is a far wider column I list what I ate. If it isn't a whole food, I list ingredients. I include every medication, prescription and otherwise that I take, right down to every last Tums. I also list, by time, any sort of how I'm feeling if it isn't well, or at least normal. At the end of the day I'll summarize how I felt for the day.

This has worked for me, because I like the nice clean column and I'm more than happy to flip through and see what is what. It took a lot of trial and error before I got mine to a design I liked. Much like what we eat, I think we each need to do what works for us. My husband's has a third column for his glucose. For someone who eats three meals a day and doesn't snack a clean 5 column with a place for a date and reactions would be nice. It simply wouldn't suit me. I've noticed that on some days I have as few as four entries and on others as many as a dozen.

I'm with you on weight loss. I've dropped about 20 pounds, but started out at needing to drop right around 100 or so, maybe a bit more. I'm not sure I could get on board with someone who would think that jumping on a strict weight loss plan while you still have vit level issues. I mostly stick to whole foods, or things I could make at home myself if I weren't lazy, with ingredients I can pronounce, and just watch how much of it I eat. Just be careful and don't let someone limit things like your vegetables and fresh fruits.

bartfull Rising Star

I just carried a small notepad. After a while it became second nature to write down everything I put in my mouth during the course of the day. On the flip side of the page I would write down any symptoms I felt, and what time they started. After a while a clear pattern emerged. I could guage how long it took for a reaction (about eight to twelve hours for me) and then it was easy to figure out which foods were bothering me.

Bubba's Mom Enthusiast

I just use a small pocket sized notepad. It's a convenient size for me to carry if I want to. I write the date and just list everything I eat. If I have any symptoms I write them on the back of the page that faces the list page..next to the list. If I suspect some food has caused an irritation I underrline it.

I also occasionally jot down my weight and if I take my blood pressure I add that. (I usually just take my blood pressure if I feel bad)

With the suspicious food underlined and symptoms noted it makes it easy to see if somethiong is bothering me repeatedly.

Our systems are constantly changing. If you get a reaction from something, don't just give up on it. Give it several tries..assuming your reaction isn't severe.

I don't eat processed foods aside from just a few, mostly just whole foods. I do use Earth Balance soy free butter substitute and So Delicious milk substitute. At first I noted the name of the brand, but it always is the same so I don't list it anymore. For example cc milk is coconut milk. I don't write down portion sizes. If you are wondering about losing weight, you may want to note the size of your portion?

I like Adelaide's idea of listing supplements/medicines. I didn't take my list that far, but I can see how that would be helpful as well.

ciamarie Rookie

Since I'm one of those Linux / opensource 'geeks', I've been using something called Zim wiki and there's a windows download link available here: Open Original Shared Link

Before that I was using Red Notebook which is available here: Open Original Shared Link

I've been keeping 2 weeks' worth of entries on 1 calendar page, with the date and then how I feel in the morning (or through the day), then skip a couple lines and note what I eat for breakfast; lunch; dinner including any supplements. I don't note my tea with stevia, unless I'm trying a different type of tea (I gave up on that after a bad reaction to some earl grey tea). I also abbreviate some things, like bw for buckwheat, etc.

With rednotebook, I used it as a sort of journal for other things too, and tagged my food entries under 'food diary'. Then they upgraded and changed how they handled tags, which annoyed me greatly so I went back to Zim.

Then, it's really easy to search for a particular food item or symptom and go to that day and to see how I felt the next day or 2nd day after.

Celiac Mindwarp Community Regular

This is great everyone, thanks

I think I am starting to see a format that would work for me.

I think if my husband can sort a chart on my phone I will do that, otherwise notebook with food one page and reactions opposite sounds good to start.

My inner geek likes the tech solution, but it closed down my phone when I accessed the site :o!

Thanks for the other advice and encouragement. It is a bit daunting knowing where to start. I am masses better gluten-free, but need those nutrients before the weight really gets going I suspect.

Mw x


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Rejoicephd replied to Rejoicephd's topic in Coping with Celiac Disease
      8

      Draft gluten-free ciders… can they be trusted ?

    2. - Wends replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Inconclusive results

    4. - Gigi2025 replied to Leeloff's topic in Gluten-Free Foods, Products, Shopping & Medications
      64

      How Come Gluten Didnt Bother Me In Italy

    5. - Wends replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,710
    • Most Online (within 30 mins)
      7,748

    new journey
    Newest Member
    new journey
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
    • deanna1ynne
      She has been dairy free for six years, so she’d already been dairy free for two years at her last testing and was dairy free for the entire gluten challenge this year as well (that had positive results). However, now that we’re doing another biopsy in six weeks, we decided to do everything we can to try to “see” the effects, so we decided this past week to add back in dairy temporarily for breakfast (milk and cereal combo like you said).
    • Gigi2025
      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.