My Traditional Diet: Day One: Tuesday 19 August 2014

Here's my first blog entry!  I'm new to this, so please bear with me :)

Creating a self nutrition evaluation is a part of the Nutrition Course that I have designed at Mville, and I figured it is only fair if I myself under the same evaluation I will ask my students to conduct.  Additionally, I haven't analysed my diet since moving to France, so I believe I will find this helpful to adjust for any particulars about my diet which need improvement!

I have decided to follow my diet on a Tuesday and Wednesday in August while living in Paris.  This is somewhat unique, because most stores are closed in Paris in August, or are on reduced hours.  For example, the outdoor market in our neighborhood in the 15th arrondisement is figuratively lights out for the entire month, plus some staple stores (such as CarreFour, La Vie Clair, etc.) have reduced hours.  This makes it more difficult to find our typical organic and local options, but we do our best!

Meal One: Breakfast (8:30a-9:10a)

This picture stars a cameo of my wife's

right arm as she reaches for more melon.

I snuck out of bed a little earlier than my wife, which meant I had the opportunity to begin preparing our breakfast while my wife caught a few extra zzzz's, and my daughter was unusually still asleep as well.  I made our staple breakfast, which included the following for myself:

3 medium toasted slices of locally made whole grain bread, two with 1 tablespoon (total volume) extra virgin organic olive oil (EVOO), and covered with a light spreading of avocado.  One slice received a French percorino cheese slices from our fromager and the other tomato and mozzarella from Carrefour.  A dash of black pepper on each and dried oregano from our local garden. The third slice had a light spread of butter, and Bonne Maman strawberry jam.  I also ate a cup and a half of melon (which wasn't very tasteful as it had been in previous weeks- selection for melon is beginning to drop) The meal included two cups of water, and a cup of cafe-creme made with semi-skim milk.

 My daughter, Hera, also enjoyed her breakfast with Mommy and Daddy!

                             

As mentioned, this is a staple meal we prepare during the week- it can be prepared in 15 minutes of less while one partner plays with Hera, and is filling yet light enough to let the day begin with a bounce.  More than anything, I always leave breakfast happy because we make sure to spend it as a family and enjoy each others company before we split up for the day's work.

Meal Two: Lunch/ Dejeuner 12p-12:45p

Today I decided to eat lunch with my lab mates- I do not always afford myself this privilege since sometimes I prefer eating outside if the weather is nice enough, or continuing to work while eating in my office.  Regardless, it was great to sit and eat a meal with them and take a break from work, however I had to adjust my eating schedule to theirs (typically I would eat later since I am usually still full from my breakfast)

Most employees tend to buy their meal at the Institut since it is subsidized (my lab mates full meal in the background cost approximately 6 dollars- quite a deal).  However, I typically prefer to carry my own meal, since 1) my meal is not subsidized by the French government, 2) my wife is a wonderful chef and makes delicious meals!  3) we can better control what goes into our food if we cook it ourselves (e.g.- we typically do not add salt or excessive quantities of oils to our meals)
For this meal I had:
2 cups of water
1 cup of organic yogurt
1 medium nectarine
1 serving of cod
3/4 cup of Indian lentils/ Dahl (leftovers from takeout on Sunday) mixed with the fish (this was a great use of the leftover- it added a lot of flavor to the fish- something we will definitely try again in the future!)

NOT my lunch

As mentioned, my lab mate in the background had a meal from the campus. Institut Pasteur has many various options to cater to everyone's appetite. While the options he chose appear quite healthy, I'm not sure about my other colleague who also chose available options from the campus.  His choices are pictured to the right.  We'll discuss this type of eating during the semester, and how to incorporate these options occasionally into a healthy diet!




 Snacks between 2p-6:30p

At 2p I took a 15 minute break to brew a cafe creme while catching up on the day's news
This included 1 cup of semi-skim milk and espresso

During work I drank 2 more cups of water



At 6:15p on the walk home I had a
medium banana as a pick up until dinner

And made sure to take the stairs in lieu of the elevator for some extra movement!

Dinner: 7:30p

Sometimes my wife and I wait to eat until after our daughter goes to sleep (and we feed her dinner separately), but tonight we were hungry (most likely spurred by my part of eating earlier than usual) so we shared our meal with our daughter.

Our dinner consisted of two segments- my wife returned to the fromager and our local baker for a fresh baguette.

During this segment of the meal, I had 2 cups of water, 1/3 of a baguette, and 1/2 cup of soft cheese (Reblochon), and 1/4 cup of semi-cured cheese.

We then completed the meal with a homemade bowl of vegetable soup (which was pureed), which contained:

3/4 of a potato

1/4 carrot

1/5 of an onion

1/2 clove of garlic

1/4 mushroom (since it was laying around and we wanted to use it)

spices (bay leaf, thyme, paprika)

1/4 bouillon cube

1/4 tablespoon EVOO

2 cups water
1 nectarine 30 minutes before turning in for the night

2 more cups of water before bed, and that completes this day's meals.  Prior to analysis, I feel the meals gave me what I needed for the day, however in retrospect I could have used more raw vegetables- tomorrow's dinner will be certain to include more leafy greens.  I already see some areas that will need improvement, but I would rather complete the two days meals before I start working on the analysis and plans for improvement.  

So, for now, I am pleasantly optimistic!  I believe this blog will be very useful for my diet self-analysis.