This article outlines the nutritional standards vendors should follow when preparing meals for customers with specific dietary needs. These guidelines are based on recommendations from recognized health organizations and are intended to support healthier meal options across our platform.

General Meal Guidelines

Unless otherwise specified:

• Meals should generally fall within a daily intake of 1,800–2,000 calories
• Individual meals should not exceed 650 calories
• Focus on balanced nutrition with appropriate portions of:
  • Lean proteins
  • Healthy carbohydrates
  • Healthy fats
  • Minimal added sugars and sodium

Diabetes-Friendly Meal Guidelines

Based on recommendations from the American Diabetes Association (ADA).

Protein

• Protein should make up at least 30% of total caloric intake
• Prioritize:
  • Lean meats
  • Poultry
  • Fish
  • Vegetarian protein alternatives
• Protein sources should be low in saturated fat

Carbohydrates

• Carbohydrates are measured as Net Carbs

Net Carb Formula

Net Carbs (g) = Total Carbs (g) − Fiber (g)

• Net carbohydrates should not exceed 40% of total caloric intake

Fat

• Total fat should not exceed 30% of daily caloric intake
• Saturated fats should not exceed 10% of daily caloric intake

Sugar Limits

• Added sugars should not exceed 5g per meal
• Total sugars should not exceed 10g per meal

Calories

• Meals should not exceed 650 calories per serving

Cardiovascular Disease Meal Guidelines

Based on recommendations from the ACC/AHA.

Sodium

• Daily sodium intake should not exceed:
  • 2,300mg
  • or 2.3g

Cholesterol

• Cholesterol should be:
  • As low as possible
  • Under 70mg per meal
  • Less than 200mg per day

Saturated Fat

• Saturated fat should not exceed:
  • 4–4.5g per meal
  • or 12g per day

Obesity-Friendly Meal Guidelines

Based on recommendations from the Obesity Medicine Association (OMA).

Calories

• Meals should contain approximately:
  • 1/4 to 1/3 of the recommended daily caloric intake

Fat

• Total fats should be less than or equal to:
  • 1/3 of daily caloric intake

Carbohydrates

• Carbohydrates should remain under:
  • 40% of daily caloric intake

Saturated Fat

• Saturated fats should be kept to a minimum

Disqualifying Factors

A meal may be disqualified if it contains:

• More than 5g of added sugar
• More than 1g of sodium

Best Practices for Vendors

To help ensure compliance with these nutritional standards:

• Use fresh, minimally processed ingredients whenever possible
• Clearly label nutritional information for all menu items
• Avoid excessive use of:
  • Added sugars
  • Salt
  • Butter
  • Heavy sauces
• Offer balanced meal options with vegetables, lean proteins, and fiber-rich ingredients