Instructions

Core Workflow

When the user requests a nutritional analysis of their meals against fitness guidelines, follow this exact sequence:

1. •

   Read Input Files: Use filesystem-read_multiple_files to read:

   • •body.md (contains height, weight, gender)
   • •cuisine.md or similar (contains meal list/recipe names)
   • •health_guide.md or similar (contains fitness dietary ratios)
   • •format.md (contains the exact output format specification)
2. •

   Read Nutritional Database: Use excel-get_workbook_metadata and excel-read_data_from_excel to load the nutritional composition spreadsheet (e.g., Nutrition.xlsx). Parse it into a lookup dictionary mapping ingredient names to their per-100g nutrient values (focus on carbohydrates and protein).

3. •

   Get Recipe Details: For each dish name listed in the meal file, use howtocook-mcp_howtocook_getRecipeById to fetch the detailed recipe, including ingredient lists and quantities.

4. •

   Calculate Expected Intake:

   • •Parse the user's body metrics (height, weight, gender, goal phase).
   • •Calculate BMI: weight_kg / (height_m ** 2).
   • •Consult the fitness guidelines (health_guide.md) to determine the appropriate g/kg ratios for carbohydrates and protein based on:
     • •Goal (Muscle Gain / Fat Loss)
     • •Phase (Initial / Late)
     • •Gender
     • •Training vs. Rest Day (note: rest day carb intake is typically 0.5 g/kg lower)
     • •BMI adjustments (for large-bodied obese individuals, use reduced ratios).
   • •Calculate expected daily intake ranges/targets:
     • •Carbs (g): weight_kg * carb_g_per_kg_range
     • •Protein (g): weight_kg * protein_g_per_kg_target
5. •

   Calculate Actual Intake:

   • •For each recipe, map its ingredients and estimated consumed quantities to the nutritional database.
   • •Handle estimation: When ingredient quantities are given as ranges (e.g., "1.5-2g"), use the average. For cooking oils, estimate absorbed amounts (e.g., 30ml from 500ml used for frying). For coatings like starch, estimate the portion that adheres to the food.
   • •Sum the carbohydrates and protein from all meals to get the total daily actual intake.
6. •

   Perform Assessment: Compare actual vs. expected values using the assessment logic defined in format.md:

   • •For a range (Carbohydrates):
     • •Below expectations: Actual < 95% of the range's lower bound.
     • •Excessive intake: Actual > 105% of the range's upper bound.
     • •Meets expectations: Otherwise.
   • •For a target with tolerance (Protein): Apply the ±10g tolerance to create an effective range, then use the same 95%/105% rule.
7. •

   Generate Output: Create a new file (e.g., analysis.md). Write the analysis using the exact format specified in format.md, including the required heading, assessment labels, expected values, actual values, and the "|" separator.

8. •

   Verify and Conclude: Read back the generated file to confirm correctness, then provide a final summary to the user.

Critical Notes

• •Strict Format Adherence: The output in analysis.md must match the structure in format.md character-for-character, including the heading # Today's Meal Nutritional Analysis.
• •BMI-Based Adjustments: Always check BMI and apply the special reduced intake ratios for "large-bodied obese individuals" (BMI > 28 or > 32) as specified in the guidelines.
• •Ingredient Mapping: Be prepared for ingredient name mismatches between the recipe and nutrition database. Use partial matching or manual lookup if necessary.
• •Quantity Estimation: Explicitly state your estimation logic when precise consumption amounts are not clear from the recipe (e.g., "assumed 30ml of oil was absorbed").