1. Food and dish data sources are retrieved from
– Vietnamese Food Composition Table
(www.fao.org/fileadmin/templates/food_composition/documents/pdf/VTN_FCT_2007.pdf)
– Data from other countries is downloaded from the FAO website:
(www.fao.org/infoods/infoods/tables-and-databases)
2. The formulas are calculated
Based on energy and nutrients provided by 5 main food groups, including: starchy group (Grain and pasta, Potatoes, Breakfast Cereals), protein-rich group (Meat, Fish, Egg and products), vegetable group, dairy group (Dairy and Fortified Soy Alternatives), fruit and dessert group (Beverages, Sweet, Baked food, Fruit), issued under – Food based dietary guidelines- Viet Nam
(www.fao.org/nutrition/education/food-based-dietary-guidelines/regions/countries/vietnam/fr/)
– Vietnamese Recommended dietary allowance: (https://pubmed.ncbi.nlm.nih.gov/18460440/)
3. Principles for each regime
– Losing weight:
The article “Optimal Diet Strategies for Weight Loss and Weight Loss Maintenance”
retrieved from:
www.ncbi.nlm.nih.gov/pmc/articles/PMC8017325/;
– Maintaining weight:
The article “Weight maintenance: challenges, tools and strategies for primary care physicians” retrieved from:
www.ncbi.nlm.nih.gov/pmc/articles/PMC4715703/;
– Gaining weight:
The article “How to Gain Weight Fast and Safely” retrieved from: