A few weeks ago I wrote about the year I logged everything I ate and didn’t gain an ounce of muscle.
That left me with a question I couldn’t shake. If tracking everything didn’t get me what I was after, what is it actually for?
So I asked someone who would know.
Melissa Jaeger is a registered dietitian and the head of nutrition at MyFitnessPal, the app I used for that whole year. She grew up in a house where people cooked, with a garden she could raid for fresh raspberries, and sports coaches who kept telling her food was fuel. She started her career as a dietitian inside grocery stores, helping people work out what to buy right there in the aisle. Now she helps shape the science behind an app millions of people use.
A quick note on transparency: this isn’t a sponsored episode. MyFitnessPal didn’t pay for it. I just wanted to have this conversation.
The idea I keep coming back to
Most of us approach eating well by subtraction. Cut sugar. Cut carbs. Cut whatever the internet is angry about this month.
Melissa would rather we flip that. Instead of asking what to take out, ask what you could add.
It sounds like a small shift. I don’t think it is. A diet built on removal turns into a list of rules, and rules are easy to break and hard to enjoy. Adding something gives you a thing to do rather than a thing to resist.
Her go-to example is fiber. She points out that the typical American diet is generally low in it, so for most of us there’s room to add some, somewhere.
The cholesterol mix-up
Melissa told me she’s passionate about heart health, and she thinks a lot of outdated cholesterol advice has hung around long after the science moved on.
Her main point is that the cholesterol listed on a food label isn’t the same as the cholesterol number on your blood test. In her view, saturated fat is the more important lever for blood cholesterol. So she’s less concerned about someone eating foods that contain cholesterol, as long as their overall diet is lower in saturated fat.
True to form, her suggestions lean toward adding rather than cutting:
* Oats, beans and legumes, for soluble fiber
* Plant proteins in place of some animal proteins
* A second look at which cooking oils you use
If you’re actively managing your cholesterol, that’s a conversation for your doctor or a dietitian, not a newsletter. But I found it a useful reframe.
You don’t have to be perfect
I asked Melissa which nutrition myth her team worked hardest to keep out of MyFitnessPal’s new AI Coach. Her answer was the idea that you have to eat perfectly to see results.
“I don’t believe in that,” she said.
Some days food is part of a celebration. You miss your fiber goal, go over on sugar, and the next day you carry on. For her, progress comes from finding balance over time, not from getting every day right.
She mentioned research MyFitnessPal commissioned with UCLA, so I looked it up. It’s an observational study of 1,359 users who set weight-loss goals and used the app consistently over 120 days, and it found that users who were more engaged with the app were more likely to reach clinically significant weight loss. Two things are worth knowing. Two of the researchers received funding from MyFitnessPal, though the paper says the company had no role in the design or analysis. And an observational study shows a link, not proof. Still, it points the same way Melissa does: showing up regularly seems to matter more than being flawless.
This part landed for me. During my year of logging I was rigid. No sugar, no exceptions, and looking back it was quite unhealthy. These days my baseline is pretty good, and if I want the ice cream, I have the ice cream.
“We’re not going to lose 20 pounds overnight,” Melissa said. “If we can give ourselves grace in the process, I think we’re going to really end up enjoying it a lot more.”
What’s changed since I was scanning barcodes
When I was logging, I scanned barcodes and searched for every meal by hand. Now you can photograph your plate, or just talk to the app and it sorts your day into meals and snacks.
The newer feature is AI Coach. Melissa explained how it differs from asking a general chatbot: it already knows your history. Ask a generic AI for a high-protein meal and you get a generic list. A tool that knows your protein goal, whether you’re vegetarian, your budget and what you’ve actually been eating should give you something that fits, without you having to explain all of that every time.
She says it tries to connect the dots in your food log and suggest a realistic next step, rather than ten changes at once. She also described some guardrails I was glad to hear about. If someone asks for an extremely low calorie target, it’s designed to steer them toward a safer, more sustainable one with a realistic timeline. If a question goes beyond what your log can tell it, it’s meant to point you to a registered dietitian or healthcare provider.
I haven’t tried AI Coach fully yet, I’ve tinkered around on it briefly. I’m planning to, and I’ll tell you honestly how it goes. (Voice logging, Meal Scan and AI Coach are part of MyFitnessPal’s premium subscription.)
Between helpful and obsessive
That year of tracking taught me an enormous amount about fats, carbs and what my body actually runs on. In a lot of ways it changed my life. It also tipped into obsession at times.
Melissa sees logging as a way to build awareness, not a scorecard. When she worked with clients one-on-one, the focus would change week to week: hydration one week, a particular nutrient the next, cooking more at home after that.
She also made a point I think everyone should hear. Nutrition is personal. Just because something worked for your friend or your neighbor doesn’t mean it’ll work the same way for you. She’d rather you pay attention to how food makes you feel: your energy, your sleep, how you’re doing over time.
One note from me: tracking isn’t for everyone. If logging makes food feel stressful, or you have a history of disordered eating, it may not be the right tool, or it may be one to use with a professional’s support.
Where it’s heading
Looking five years out, Melissa expects nutrition tools to become more predictive, flagging a nutrient gap before it shows up rather than just reporting what you ate yesterday.
What she hopes never changes is where we started: addition, not subtraction.
That’s what I’m taking into this week. Not what I should cut, but what I could add.
What’s one thing you could add to your plate this week? Hit reply and tell me.
You can find Melissa on LinkedIn and Instagram, and read her team’s nutrition articles on the MyFitnessPal blog. MyFitnessPal is on the App Store and Google Play.
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