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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,666
    • Most Online (within 30 mins)
      7,748

    bailey1023
    Newest Member
    bailey1023
    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

    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • 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.