How to Eat Better in January in the United States: An Evidence-Based, Practical Guide for Personal Health and Nutrition

Essential Concepts

• Eating better in January means improving your overall dietary pattern, not chasing perfection or “starting over.” A healthy pattern emphasizes nutrient-dense foods across food groups while staying within your energy needs. (ASPHN)
• Use the current U.S. dietary guidelines as your baseline — limit added sugars to less than 10% of calories, saturated fat to less than 10% of calories, sodium to less than 2,300 mg per day, and if you drink alcohol, keep it to no more than 2 drinks per day for men or 1 per day for women. (Dietary Guidelines)
• The next U.S. dietary guideline update has been reported as delayed until early 2026, so January 2026 planning still generally relies on the 2020–2025 framework unless your clinician gives different targets. (Reuters)
• Aim for steadier meals and better structure, because winter routines and post-holiday disruption often increase reliance on convenient, highly palatable foods and irregular eating.
• Two levers usually create the fastest improvement — (1) shifting beverages toward low- or no-sugar options and (2) raising fiber intake gradually while keeping protein adequate. (CDC)
• Sodium reduction is mostly about packaged and restaurant foods, not the salt shaker. If you lower sodium by about 1,000 mg per day, many people see blood pressure benefits. (www.heart.org)
• Protein needs differ by life stage and health status. A common baseline is 0.8 g/kg/day for adults, while many older adults are often advised to target about 1.0–1.2 g/kg/day, with extra caution for kidney disease. (ACL)
• Hydration in winter still matters. A widely used reference for total daily water intake (from beverages and food) is about 3.7 L/day for men and 2.7 L/day for women, but individual needs vary. (National Academies)
• “Ultra-processed” is a processing-based concept, not a moral label. A practical January approach is to reduce reliance on industrial formulations high in additives and refined ingredients while strengthening your base of minimally processed foods. (ECU Health)
• January success is usually about repeatable defaults — shopping rules, simple meal structure, and a few label-reading habits that reduce added sugars, saturated fat, and sodium without constant decision fatigue. (Dietary Guidelines)

Why Eating Better in January in the United States Feels Different

January is not just “a new month.” In much of the United States, it is colder, darker, and more routine-driven than late fall. Those conditions change how you eat. You may crave warm, energy-dense foods. You may spend less time outside. You may also feel pressure to “fix” what happened during the holidays.

A better way to frame January is as a reset of systems, not a reset of self-worth. Eating better is a long-term health behavior, and January is simply a convenient checkpoint. If you build stable routines now, you reduce friction for the rest of the year.

From an accuracy standpoint, January nutrition advice should not be based on fads. It should be anchored to well-established dietary pattern guidance. The most recent U.S. dietary guidelines remain the core reference point for population-level recommendations, and the next update has been reported as delayed until early 2026. (Reuters)

What Does “Eat Better in January” Mean for Personal Health and Nutrition

What is a healthy dietary pattern

A healthy dietary pattern is not a single food or a short “plan.” It is the overall mix of foods and beverages you consume over time, including how often you eat different food groups and how much of your intake comes from highly sweetened, salty, or saturated-fat-heavy options. This pattern approach matters because chronic disease risk and overall nutrition status reflect repeated choices, not isolated meals. (ASPHN)

What nutrient-dense means in practical terms

“Nutrient-dense” foods provide vitamins, minerals, fiber, and other beneficial components without bringing large amounts of added sugars, saturated fat, or sodium. The idea is not to eliminate all discretionary foods. It is to make sure the backbone of your intake is built from foods that reliably support nutrient needs. (ASPHN)

What “eat better” is not

Eating better in January is not:

• A detox, cleanse, or extreme restriction period.
• A promise to never eat certain foods again.
• A month-long punishment for December.
• A supplement-first strategy.

It is also not a medical treatment plan. If you have kidney disease, diabetes, cardiovascular disease, eating disorder history, pregnancy, or other conditions that change nutrition needs, you should treat broad guidance as a starting point and personalize it with a qualified clinician.

What Are the Most Reliable Evidence-Based Targets for Eating Better in January

If you want fast clarity, focus on the quantitative limits that show up consistently in major guidance.

How much added sugar is reasonable in January

The current U.S. dietary guidelines advise limiting added sugars to less than 10% of daily calories for people age 2 and older. (Dietary Guidelines)

That target is not meant to create obsessive tracking. It is meant to communicate a boundary: added sugar is easy to consume in large amounts, and it tends to displace more nutrient-dense foods. In January, the most efficient approach is often to reduce the most concentrated sources of added sugar you consume regularly, especially in drinks. (CDC)

How much saturated fat is reasonable in January

The same guideline framework recommends limiting saturated fat to less than 10% of calories starting at age 2. (Dietary Guidelines)

In practical terms, this usually means shifting the balance of your fats toward unsaturated fats while also adjusting the types and portions of high-saturated-fat foods you rely on most. The goal is not “zero saturated fat.” It is a consistent pattern that keeps saturated fat from dominating your fat intake.

How much sodium is reasonable in January

Guideline targets commonly cite less than 2,300 mg of sodium per day for adults, and many clinical organizations set an “ideal” target around 1,500 mg per day for many adults, especially those with higher blood pressure risk. (Dietary Guidelines)

If you have never tracked sodium, this can sound abstract. But sodium is one of the most “structural” nutrients in the food supply, because a large share comes from packaged and restaurant foods rather than discretionary salting. (www.heart.org)

What alcohol limits mean for January nutrition

The dietary guidelines advise that if alcohol is consumed, limit intake to 2 drinks or less per day for men and 1 drink or less per day for women, and emphasize that drinking less is better for health than drinking more. (Dietary Guidelines)

A “standard drink” in the United States contains about 14 grams of pure alcohol. (NIAAA)

In January, reducing alcohol can improve sleep quality, appetite regulation, and consistency in meal planning, even if you do not track calories.

How to Eat Better in January Without Counting Calories

Many people want “better eating” without turning life into a math problem. That is reasonable. You can improve diet quality using structure, portions, and default choices.

What a balanced meal structure looks like in January

A balanced structure usually includes:

• A meaningful protein source
• A fiber-containing carbohydrate source
• A generous volume of vegetables or fruit
• A source of unsaturated fat when needed for satisfaction

This structure tends to improve satiety and reduce impulsive snacking because it stabilizes hunger signals. It also supports nutrient adequacy without requiring perfect tracking.

How to use a plate-based approach

A plate-based approach works because it ties portions to visual cues rather than numbers. The most important part is not the exact geometry. It is the repeated emphasis on:

• Vegetables and fruit as a substantial share of volume
• Whole grains or other fiber-containing carbohydrates in moderate amounts
• Protein as a steady anchor
• Added fats used deliberately rather than incidentally

If you eat outside the home, you can still apply the same logic: aim for a meal that clearly includes a protein anchor, plant volume, and a carbohydrate source that is not primarily added sugar.

Why consistent meal timing matters in January

January routines are often more rigid than December. That can help you. Regular meals reduce the likelihood of arriving at late-day hunger levels that push you toward quick, highly palatable foods.

Meal timing is also tied to sleep. Short sleep and irregular schedules are associated with stronger appetite signals and a greater preference for energy-dense foods. January is a good month to protect your sleep window and let your eating schedule become predictable.

How to Increase Fiber in January Without Digestive Backlash

Fiber is one of the most common gaps in typical U.S. intake patterns, and it is strongly tied to heart and metabolic health. But fiber increases can cause discomfort if you move too fast.

How much fiber do you need

A common reference range used in clinical education is roughly 25 g/day for women and 38 g/day for men under age 50, and slightly lower targets for many adults over 50. (Mayo Clinic McPress)

These numbers are population targets, not a requirement to hit a perfect daily quota. The more helpful message is that many people benefit from gradually moving fiber intake upward.

Why fiber helps you eat better in January

Fiber tends to:

• Increase fullness after meals
• Support healthier blood lipid patterns
• Improve bowel regularity
• Encourage a dietary pattern built from minimally processed plant foods (Mayo Clinic McPress)

In January, higher fiber often translates into fewer “snack emergencies,” especially when paired with adequate protein and hydration.

How to increase fiber gradually

The safest approach is to raise fiber in steps over several weeks and adjust based on symptoms. Two principles matter most:

• Pair fiber increases with fluids, because fiber draws water into the digestive tract.
• Spread fiber across the day, because large single doses are more likely to cause bloating.

If you have a gastrointestinal condition or a history of bowel obstruction, you should personalize fiber changes with medical guidance.

How to Eat Enough Protein in January Without Overcorrecting

Protein is useful for satiety, muscle maintenance, and supporting recovery from exercise. But “more protein” is not automatically better, and needs differ across adults.

What the baseline protein target means

A widely used baseline for adults is the Recommended Dietary Allowance (RDA) of 0.8 grams per kilogram of body weight per day. (Tufts Now)

Many adults already meet or exceed that baseline. (Tufts Now)

When protein needs may be higher in January

Protein needs may be higher in certain situations, including older age, recovery from illness, strength training, or intentional weight loss where maintaining lean mass is a priority. Some research-based recommendations for older adults commonly fall around 1.0–1.2 g/kg/day, though this should be individualized. (ACL)

A critical caution about kidney disease

If you have kidney disease or reduced kidney function, protein targets can change, and higher protein intake may not be appropriate. Some clinical guidance materials explicitly flag kidney disease as a reason to avoid applying higher-protein targets without medical input. (ACL)

How to make protein supportive rather than extreme

January protein strategies work best when they:

• Distribute protein across meals
• Use a variety of protein sources
• Avoid forcing protein to replace vegetables, fruits, and fiber-containing carbohydrates

This keeps your overall dietary pattern balanced rather than turning into a narrow, restrictive approach.

How to Reduce Added Sugars in January in a Way You Can Maintain

Added sugars are easy to overconsume because they appear in drinks, snacks, and many convenience foods. The goal is not to eliminate sweetness from life. It is to reduce routine exposures that add up.

What counts as added sugar

Added sugars are sugars and syrups added during processing or preparation, not the naturally occurring sugars in whole fruits or plain dairy foods. The quantitative guideline target is less than 10% of calories. (Dietary Guidelines)

Why beverages matter first

Liquid sugar tends to produce weaker satiety than solid foods. That means you can consume a lot of added sugar without feeling “fed.” If you want one January change that often produces a noticeable effect on appetite and energy, start with your beverage pattern.

A helpful way to think about beverages is to treat them as either:

• Hydration and enjoyment with minimal added sugar
• A deliberate indulgence, not an automatic default

How to read labels for added sugar without obsessing

You do not need to memorize every number. You do need to recognize patterns:

• Foods that deliver a large share of their calories from added sugar are rarely the backbone of a nourishing pattern.
• Foods with both fiber and protein tend to be more satiating than foods dominated by added sugar.

If you like translating sugar into teaspoons, a common conversion is that about 4 grams of sugar is roughly one teaspoon (nutrition labeling uses rounding, so it is approximate). (AgriCollege)

How to manage sugar cravings in January

Cravings often come from a mix of biology and environment:

• Inconsistent meals increase hunger-driven cravings.
• Poor sleep increases preference for energy-dense foods.
• Stress raises impulsivity and reduces planning capacity.

In practice, the most effective craving management strategy is usually not willpower. It is meal structure, sleep protection, and reducing easy access to the most trigger-heavy foods in your home environment.

How to Cut Sodium in January Without Making Food Taste Flat

Sodium reduction is one of the most evidence-supported diet changes for blood pressure and cardiovascular health. But it often fails because people focus on the wrong source.

Where most sodium comes from

Many guidance documents note that a large share of sodium intake comes from packaged and restaurant foods, not from adding salt at the table. (www.heart.org)

What sodium targets mean

A common ceiling is 2,300 mg/day, with some guidance suggesting 1,500 mg/day as an ideal target for many adults. (www.heart.org)

If you cut about 1,000 mg/day, many people see improvements in blood pressure. (www.heart.org)

How to lower sodium using food environment changes

Sodium control is easiest when you:

• Build more meals from basic ingredients rather than heavily seasoned packaged foods
• Keep lower-sodium options as your default purchases
• Treat sauces, dressings, and seasoning blends as sodium decision points

How to use flavor to replace salt reliance

Salt is only one dimension of taste. Foods feel satisfying when they have:

• Acidity
• Aromatics
• Texture contrast
• Heat and spice (if tolerated)
• Natural umami from whole foods

You do not need to chase “salt-free.” You need to avoid a pattern where most meals start with highly salted bases.

How to Reduce Saturated Fat in January While Keeping Meals Satisfying

Saturated fat is not “evil,” but high habitual intake is associated with less favorable cardiovascular risk patterns, which is why major guidelines limit it. The useful January question is how to shift your fat pattern without feeling deprived.

What the saturated fat limit means

The current dietary guideline limit is less than 10% of calories. (Dietary Guidelines)

A practical way to think about fat swaps

You do not need to remove fat. You need to change the balance toward unsaturated fats. In practical terms, this often means:

• Choosing fats that are more often unsaturated
• Emphasizing plant-forward patterns
• Watching the combination of saturated fat plus refined carbohydrate that can make foods very easy to overeat

Why cooking methods matter in January

In winter, many people shift toward roasted, baked, and slow-cooked meals. That is not a problem. But January is a good time to notice which cooking fats you rely on, how often you use added fats, and whether your meals include enough plant volume to keep total energy reasonable.

How to Eat Better in January on a Budget in the United States

Budget constraints are not a side issue. They shape what “better eating” can realistically mean.

What “budget-friendly” means nutritionally

Budget-friendly eating gets easier when you prioritize foods that provide:

• High nutrient density per dollar
• Versatility across multiple meals
• Long shelf life without heavy sodium or added sugar

How to build a January shopping strategy

A practical strategy often includes:

• A short list of staple protein options you reliably tolerate
• A consistent set of fiber-containing carbohydrates
• A mix of fresh and shelf-stable produce
• A plan for snacks that support your goals rather than undermine them

Shopping strategy matters because it reduces decision fatigue. When your home environment matches your intentions, you do not need constant self-control.

Why frozen and canned can fit “eat better”

Many frozen and canned foods can be nutritionally strong choices, especially in January when fresh produce variety can be limited in some regions. The key is to choose options that are not dominated by added sugars or sodium.

If you rely on canned foods, sodium becomes the main variable to manage. (www.heart.org)

How to Eat Better in January When Time Is Tight

Time pressure is a predictable January constraint. The solution is not cooking every meal from scratch. It is setting your default choices so you can assemble balanced meals quickly.

How to create “fast but nourishing” defaults

Fast nourishing meals are usually built from:

• A protein component you can access quickly
• A vegetable or fruit component that is ready with minimal prep
• A carbohydrate component that provides fiber
• A simple fat component if needed for satiety

When those pieces exist in your kitchen, you can put together a balanced meal without relying on highly processed convenience foods.

Why “convenience” should be a tool, not a pattern

Convenience foods vary widely. Some are close to whole foods. Others are industrial formulations designed for maximum palatability and long shelf life. January is a good time to reduce dependence on the latter category while keeping a realistic level of convenience in your routine.

What “Ultra-Processed” Means and How to Use the Concept Carefully in January

The term “ultra-processed” has become popular, but it is often used imprecisely. If you use it as a blunt moral label, it can lead to anxiety and unrealistic restriction. If you use it as a pattern-awareness tool, it can help.

A widely used definition of ultra-processed foods

In the NOVA framework, ultra-processed foods are typically described as industrial formulations made largely from substances extracted or derived from foods, plus additives that enhance flavor, texture, or shelf stability. (ECU Health)

Why the concept can still be useful

Even with debate about classification details, the practical direction aligns with major dietary guidance: strengthen your base of minimally processed foods, reduce intake of foods high in added sugars, saturated fat, and sodium, and build meals from recognizable ingredients. (ASPHN)

A January approach that avoids extremes

A balanced approach is to ask:

• Is this food helping me meet food group needs?
• Is it high in added sugars, sodium, or saturated fat relative to its nutritional value?
• Does it make me eat past satiety regularly?

If the answer is yes, reduce reliance on it. You do not need to classify every food perfectly to improve your pattern.

How Winter Physiology Affects Eating Better in January

January has predictable physiological and behavioral effects. Understanding them helps you plan without self-blame.

Appetite and cold weather in January

Cold exposure and less outdoor time can change activity patterns. Many people move less in winter without intending to. If intake stays the same while activity drops, weight gain becomes more likely, even with “normal” eating.

The best January approach is not panic restriction. It is gentle recalibration: more plant volume, adequate protein, fewer liquid calories, and consistent movement.

Why sleep matters more than most nutrition advice admits

Sleep is a major driver of hunger regulation, food choice, and impulse control. In January, shorter daylight and holiday schedule disruptions can linger. If you want eating to feel easier, protect your sleep window and avoid turning late nights into snack-heavy routines.

Why movement supports better eating

Physical activity is not only about calorie expenditure. It supports mood, sleep quality, insulin sensitivity, and appetite regulation.

A common recommendation for adults is at least 150 minutes per week of moderate-intensity activity, plus muscle-strengthening activity on 2 days per week. (CDC)

You do not need an aggressive fitness plan to benefit. Consistency matters more than intensity for most people in January.

How to Stay Hydrated in January Without Overthinking It

Hydration advice is often either too vague or too rigid. The truth is simpler: you need enough fluid to support normal function, and winter conditions can still increase dryness and dehydration risk.

What “adequate intake” numbers mean

A commonly cited reference for total daily water intake is about 3.7 L/day for men and 2.7 L/day for women, including water from beverages and food. (National Academies)

These are not mandatory quotas. Individual needs vary with body size, activity, environment, medications, and health conditions.

Practical hydration cues that support January eating

If you want hydration to support eating better, focus on:

• Regular access to water or unsweetened beverages
• Not confusing thirst with hunger
• Paying attention to urine color and frequency as rough indicators

If you have heart failure, kidney disease, or another condition that affects fluid balance, you should follow clinician guidance rather than general targets.

How to Eat Better in January When Eating Out or Ordering Food

Many people eat out less in January, but not everyone can. A realistic guide should include strategies that work even with restaurant and takeout patterns.

The “anchor and add” strategy for January

When you cannot control the whole meal, control the anchors:

• Choose a protein anchor that is not heavily breaded or fried
• Add plant volume when possible
• Be cautious with sauces, dressings, and soups, which are often sodium-heavy (www.heart.org)

Alcohol and restaurant meals

Alcohol can be a major January lever because it affects:

• Appetite and food choice
• Sleep quality
• Total energy intake
• Next-day cravings

If you drink, remember the guideline limits and the definition of a standard drink. (Dietary Guidelines)

How to Support Gut Health in January Without Getting Lost in Trends

Gut health is often marketed as complicated. The fundamentals are not mysterious.

What actually supports gut function

For most people, gut-supportive eating is:

• Gradually higher fiber
• Adequate fluids
• A variety of plant foods over time
• Consistent meal timing (Mayo Clinic McPress)

If you have a diagnosed gastrointestinal condition, “more fiber” may need tailoring. But the general pattern is stable: a diet built on minimally processed plants tends to support better gut function for many people.

How to avoid common January gut mistakes

The most common January mistake is going from low fiber to very high fiber overnight. Increase gradually. Allow your digestive system time to adapt. Keep hydration steady. (Mayo Clinic McPress)

What About Supplements in January

Supplements can be useful in specific situations, but they should not replace dietary improvements.

Vitamin D in winter

Winter is often a time of lower sun exposure, and vitamin D status can be a concern for some people. Vitamin D can also be overdone, and high levels are most commonly caused by excessive supplement intake. (Office of Dietary Supplements)

If you are considering vitamin D supplementation, the safest route is to treat it as a dose and duration decision, ideally informed by your clinician and, when appropriate, lab testing.

A January rule that prevents supplement mistakes

Use supplements to correct a documented gap or a clinician-identified risk, not to compensate for a chaotic dietary pattern. The foundation remains food quality, regular meals, and appropriate energy intake.

How to Eat Better in January for Common Health Goals

Nutrition advice is more useful when it connects to the goal people actually have in mind. The key is to keep guidance general enough to be safe while still specific enough to be practical.

How to eat better in January for weight management

A sustainable weight-supportive pattern usually involves:

• Consistent meals with adequate protein and fiber
• Lower intake of added sugars, especially in beverages (CDC)
• Reduced reliance on highly palatable, sodium-heavy packaged foods (www.heart.org)
• Regular physical activity that you can maintain (CDC)

Avoid extreme restriction. It often rebounds. A steady pattern is more predictive of success than a dramatic January overhaul.

How to eat better in January for blood pressure support

The most reliable nutrition levers for many adults include:

• Sodium reduction toward guideline targets (www.heart.org)
• Higher intake of potassium-rich plant foods (through overall fruit and vegetable patterns)
• Limiting alcohol (Dietary Guidelines)

If you are on blood pressure medication or have kidney disease, potassium recommendations can differ. This is a case where personalization matters.

How to eat better in January for blood sugar support

A blood-sugar-supportive pattern often emphasizes:

• Fiber-containing carbohydrates
• Consistent meal timing
• Protein paired with carbohydrate sources
• Reduced intake of added sugars and refined carbohydrates (CDC)

If you use glucose-lowering medications or insulin, changes in carbohydrate intake can affect dosing. Coordinate with your clinician.

How to eat better in January for cholesterol and cardiovascular risk

Key pattern elements include:

• Lower saturated fat intake within guideline limits (Dietary Guidelines)
• Higher fiber intake, especially soluble fiber sources (Mayo Clinic McPress)
• Less reliance on sodium-heavy packaged foods (www.heart.org)
• Overall dietary patterns that emphasize minimally processed plant foods

How to eat better in January as an older adult

For many older adults, priorities often include:

• Adequate protein to support muscle maintenance (ACL)
• Adequate vitamin D and calcium, individualized as needed (Office of Dietary Supplements)
• Fiber and hydration to support digestion (Mayo Clinic McPress)

Appetite can decline with age, and some adults may need more nutrient density per bite rather than aggressive restriction.

How to eat better in January if you have kidney disease concerns

Kidney disease changes nutrition priorities. Protein targets may need adjustment, and sodium, potassium, and phosphorus may become more clinically relevant. Do not apply higher-protein January advice without medical guidance in this context. (ACL)

How to Build a January Food Environment That Makes Eating Better Easier

Even excellent nutrition knowledge fails in a chaotic environment. January is a good month to design your defaults.

What to keep visible and easy

People eat what is available and convenient. If you want better eating to happen more automatically, keep nutrient-dense options easy to reach and quick to assemble.

What to treat as “occasion foods”

Many people do better when they stop pretending they will never eat certain foods again. A more realistic approach is to treat highly sweetened or salty foods as deliberate choices rather than everyday defaults. That reduces shame and improves consistency.

Why decision fatigue is the hidden January problem

In January, you may return to full work schedules and normal responsibilities. Decision fatigue builds throughout the day. The less you rely on in-the-moment decisions, the more consistent your eating becomes. Planning is not a personality trait. It is a tool.

How to Know You Are Eating Better in January Without Tracking Everything

Progress signals should be practical and non-obsessive.

Diet-quality signals that usually matter

• Meals feel more filling and stable
• Fewer urgent cravings driven by extreme hunger
• More consistent energy across the day
• Improved bowel regularity with gradual fiber increases (Mayo Clinic McPress)
• Lower reliance on sugary beverages (CDC)
• Lower frequency of very high-sodium meals (www.heart.org)

Health signals to take seriously

If you experience significant unintended weight loss, persistent gastrointestinal symptoms, dizziness, fainting, or signs of disordered eating, that is not “January discipline.” It is a reason to seek medical evaluation.

How to Make Eating Better in January Stick Past January

January is often the month of rigid rules. The more reliable approach is to build a pattern you can keep.

Use minimum effective changes

If you make ten changes at once, you will struggle to maintain them. The best January plans focus on a few high-impact shifts:

• A lower-added-sugar beverage pattern (CDC)
• Higher fiber intake built gradually (Mayo Clinic McPress)
• Sodium awareness focused on packaged and restaurant foods (www.heart.org)
• Consistent protein anchors, individualized to life stage and health (Tufts Now)

Build flexibility into your dietary pattern

A sustainable pattern allows for social events, travel, illness, and busy weeks. Flexibility is not failure. It is realism.

Treat January as a practice month, not a verdict

The point is not to “win” January. The point is to learn what supports your health in a way you can repeat. If you get the structure right, the details get easier.

Key Takeaways for How to Eat Better in January

Eating better in January in the United States is simplest when you anchor to stable, evidence-based targets and then design your environment to support them. Use the current dietary guideline limits for added sugars, saturated fat, sodium, and alcohol as guardrails. (Dietary Guidelines)

Build meals around protein, fiber-containing carbohydrates, and substantial plant volume. Increase fiber gradually and keep hydration steady. (Mayo Clinic McPress)

Reduce sodium mainly by changing your reliance on packaged and restaurant foods. (www.heart.org)

If you want better eating to last beyond January, focus on repeatable defaults rather than extreme rules. And if you have medical conditions that change nutrition needs, personalize broad guidance with a clinician.