Calories, protein, fat, carbs and fibre for fat loss, recomposition or lean muscle gain, with training-day and rest-day versions and a 12-week projection. The same logic Alexandra uses as the starting point for every client.
One time only. It unlocks the tools in this browser. The tools give general, illustrative estimates for healthy adults, not medical advice.
Calories are protein-sparing: the fewer calories you eat, the more protein you need to keep your muscle, so protein goes up in a deficit.
More carbs, timed before and after your session.
Fewer carbs, same protein, same fat. The week still adds up to your target.
Hit your protein and land within 100 kcal of your calorie target. Carbs and fat can flex as long as the week adds up.
These are starting numbers from a formula. In coaching they are checked against seven days of real eating and your weight trend, then adjusted every week based on your check-in.
How this is calculated. Maintenance is your resting burn (Katch-McArdle, 370 + 21.6 × lean mass in kg, when you enter body fat; otherwise Mifflin-St Jeor) × 1.2 for basic daily living and digestion, plus walking from your average daily steps (steps × 0.0004 kcal × bodyweight in kg: walking costs about 0.5 kcal per kg per km, and a km is roughly 1,300 steps), plus roughly 300 kcal per strength session, averaged over the week. Goal: fat loss at 0.5 to 1% of bodyweight a week (0.7% by default, 0.5% if you are already lean), never below your resting burn; recomposition at maintenance or up to 10% below; muscle gain at 0.25 to 0.5% of bodyweight a week (1 kg ≈ 7,700 kcal). Protein is set per kg of lean mass by age and goal, from the WITH ME protein table: in a deficit or during recomposition, up to 30 years 2.2–2.4 g/kg, 31–40 2.4–2.8, 41–50 2.8–3.1, 51–60 3.1–3.5, 61 and over 3.5–3.8; at maintenance or in a surplus, 1.8–2.0, 2.0–2.3, 2.3–2.6, 2.6–2.9 and 2.9–3.2 g/kg. Within the range it rises with your strength sessions and, in a deficit, with the size of the deficit. Lean mass comes from your body fat %, or is estimated from height and weight (Boer formula) when you leave it empty. Fat: 25% of calories, never below 0.6 g per kg of bodyweight or 20% of calories. Carbs fill the rest; fibre 14 g per 1,000 kcal. This is a starting point, not a guarantee: adjust it from the 2 to 3-week trend of your average weight. Based on Helms, Aragon & Fitschen 2014 (JISSN), Helms et al. 2014 (IJSNEM, protein in a deficit), Mettler et al. 2010, Longland et al. 2016, Morton et al. 2018 (BJSM), Iraki et al. 2019 (Sports) and Mifflin et al. 1990; walking cost from the ACSM walking equation.
The consultation is complimentary.
These tools give general estimates for healthy adults and are not medical advice. If you are pregnant, breastfeeding, under 18, or have a medical condition or a history of disordered eating, talk to your doctor before changing how you eat.
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WITH ME NUTRITION S.R.L.
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