Every service starts with a first consultation: history, measurements and a week of your eating pattern. The plan changes with you at each check-in.
Not a short diet, a way of filling your plate you can keep.
A personal nutrition plan that starts with body composition and a habit history and continues with check-ins every two weeks. The aim is not only the target weight but a daily routine that keeps it.
Plates that do not make blood sugar swing, alongside your doctor's advice.
A nutrition plan for adults diagnosed with insulin resistance or prediabetes, prepared around lab results and daily routine. Diagnosis and medication stay with your doctor; we build the nutrition side together.
No weight goal: organising the family table and the packed lunch.
A short programme for people who want regular, balanced eating rather than weight loss. Family meals, workplace lunches, seasonal shopping and easy preparation.
Setting the eating window around your day, and saying clearly if it does not suit you.
Suitability assessment, window choice and planning of plates within the window for people who want to try intermittent fasting (time-restricted eating). It is not a method for everyone.
From outside Bursa or with a busy schedule: video calls and weekly message follow-up.
All in-person services can also be done online. You take the measurements yourself, we read lab results together on screen, and I reply to weekday messages the same day.
Three short questions. At the end I suggest the service and first step closest to you. It is not a test or a diagnosis; it only shows where to begin the conversation.
The plate fills slice by slice: each step builds on the previous one. Scroll down to see what happens at each step.
A short phone or video call. I listen to what you want, explain how I work, and we both decide whether it is a good fit.
About 60 minutes. Your health history, lab results if you have any, height, weight and body composition, a week of your eating pattern and your daily hours.
Your own meal pattern, swap list, a sample weekly menu and a shopping list. Separate notes for eating out, business lunches and festive tables.
A 30-minute check-in every two weeks: measurements, what was hard in the plan and the next small change. Short questions by message in between.
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