Zone Diet

Aims to reduce diet-induced inflammation by balancing macros in a 40/30/30 ratio (carbs/protein/fat). Uses a 'block' system for portion control.

In this guide8 sections
  1. 01Goal of the plan
  2. 02Who it is for
  3. 03Example meals and foods
  4. 04Foods to limit or adapt
  5. 05Grocery guidance
  6. 06Hydration guidance
  7. 07Flexibility and sustainability
  8. 08Individual nutrition note
Real people preparing ingredients in a kitchen
Real people preparing ingredients in a kitchen. Source: https://commons.wikimedia.org/wiki/File:20111019-FNS-RBN-1701_-_Flickr_-_USDAgov.jpg. 20111019-FNS-RBN-1701 - Flickr - USDAgov by U.S. Department of Agriculture, CC BY 2.0 (https://creativecommons.org/licenses/by/2.0). Sourced from Wikimedia Commons.

Goal of the plan

Source best-for note: Inflammation reduction, steady energy, athletic performance.

Who it is for

The source category is Balanced, with difficulty marked Moderate.

Example meals and foods

The source macro split is 30% protein, 40% carbohydrate, and 30% fat.

Meal timing: 3 meals plus 2 snacks, eat every 4-6 hours.

  • Lean proteins
  • Low-glycemic fruits
  • Non-starchy vegetables
  • Monounsaturated fats
  • Omega-3 rich foods
  • Small amounts of grains

Foods to limit or adapt

  • High-sugar foods
  • Refined carbs
  • Processed foods
  • Excess saturated fat
  • Starchy vegetables (limit)

Grocery guidance

Suggested addition

Build a simple list around the foods you already enjoy, then add one or two easy repeatable meals before trying to overhaul everything.

Hydration guidance

Suggested addition

Keep water available through the day and adjust fluids around heat, sweat rate, long runs, and higher-fiber meals.

Flexibility and sustainability

Suggested addition

Block counting can be tedious. Good for people who like structure. Moderate and sustainable.

Individual nutrition note

Suggested addition

Nutrition advice should be adapted to the individual. Consider medical history, medications, preferences, budget, culture, and support from a qualified clinician or dietitian when needed.