Editorial Policy

Diets Meal Plan publishes recipes, meal plans, and nutrition content. Because people use this information to make decisions about their health, we hold every page to the standards below. This policy was last revised in July 2026.

Who We Are

Diets Meal Plan is a family project, not a content farm. Our Food Editor, Damla Sengul, develops and tests every recipe in her kitchen in Wayne, New Jersey. She grew up in Hatay, Turkiye, a UNESCO City of Gastronomy, and the Turkish recipes on this site come from the family table she shares with her brother, Ugur Gulaydin, a marketing executive whose weekend passion is filming the family’s recipes for our YouTube channel and keeping this site running. Andrea, Ugur’s wife, develops our Latin American recipes, and her mother, Mirian Montalvo, a lifelong professional cook and baker from Ecuador, contributes traditional recipes from her sixty years in the kitchen. When we say the whole family taste-tests each recipe before publishing, these are the people we mean.

Around this family core, we work with credentialed nutrition and medical professionals, listed with full bios at the bottom of this page.

How We Create and Test Recipes

Our recipe philosophy is simple: instead of telling people to stop eating their favorite meals and desserts, we recreate them by substituting high-calorie or high-sugar ingredients with better alternatives, and we keep testing until the taste matches the original. The process for the 500+ recipes we have published:

1. Choose a dish worth recreating.
2. Identify the sugar-heavy and calorie-heavy ingredients using the Nutritionix database.
3. Propose natural replacements and prepare the recipe.
4. Taste-test as a family. On average a recipe takes 3 attempts before it passes.
5. Publish only when the healthy version stands next to the original; otherwise, back to step 3.

Every published recipe is prepared and photographed in our own kitchens in Wayne, New Jersey, using ingredients from local stores and farms. Many are also filmed for YouTube, where our viewers hold us accountable in the comments.

Nutrition Data

Nutrition values on our recipe cards are calculated per serving from the exact quantities used, cross-referenced against the Nutritionix database and the USDA Dietary Reference Intakes. They are estimates: actual values vary with brands and portions, and we say so on every card. When a recipe title states a calorie count, it must match the tested card. Where we find a mismatch, we correct the title, not the data.

Expert Review and Medical Review

Meal plans and nutrition guidance are created or reviewed by the credentialed professionals on our team, including registered dietitians and nutritionists such as Karolina Peterova, Brenda Peralta, Kerly Cordova, and Guido Forti. Content that touches medical conditions, such as diabetes, digestive disease, or pregnancy, goes through medical review led by Franco Cuevas, MD. A reviewed page names its reviewer. Health topics are re-reviewed when guidance changes and at minimum once a year.

Sourcing Standards

Health claims on this site must trace to peer-reviewed research, government health bodies, or major medical organizations, and the source must be linked where the claim is made. We do not cite other blogs as evidence, we do not attribute claims to institutions without a linkable source, and where evidence is limited or early, the article says so in plain language. Traditional and cultural claims, like the history of a dish, are presented as tradition, not as science.

Corrections and Updates

When we find an error, we fix the page, update its modified date, and where the error was substantive, note the correction on the page. In July 2026 we completed a sitewide accuracy audit and corrected or removed health claims that did not meet the standards in this policy, including overstatements in our detox and cleanse content. That audit is now a standing process, not a one-time event.

If you find an error anywhere on this site, tell us at social@dietsmealplan.com. We read every report, and substantive corrections are typically live within a week.

Use of AI

AI tools are permitted for two tasks only: grammatical improvement and rephrasing long sentences for readability. Recipes, testing, photography, nutrition data, and health guidance are human work. Our editorial process enforces this with writer style review, AI-detection and plagiarism tools, manual source verification, and editor fact-checks. No detection tool is perfect, which is why the human steps are the ones we rely on.

Advertising and Affiliate Disclosure

Diets Meal Plan is supported by display advertising served by Mediavine. Advertisers have no influence on what we publish, which products we mention, or what our reviews conclude. If a page contains affiliate links, it is disclosed on that page. We do not accept payment for positive coverage, and we do not publish sponsored content presented as editorial.

Our Sister Sites

The same editorial standards apply across our publishing family: grantsformedical.com and doctorable.com.

The People Behind the Content

Full author biographies with credentials and profiles follow below.

Medical Review

Dr. Franco Cuevas leads our medical review process.

Andleeb Asghar holds a “Pharm-D” degree from Lahore College for Women University, Lahore. She has also served as a distinguished guest speaker at various local hospitals and high-profile organizations. She has been writing medical and health-related content for the past five years.
Brenda Peralta, RD, is a bilingual Registered Dietitian and Certified Health Coach with over 10 years of clinical experience in nutrition and wellness. She holds advanced certifications in sports nutrition, diabetes education, precision nutrition, women's health and fertility, and gut health, making her one of the most broadly credentialed dietitians on our team. Brenda earned her degree from the Universidad de Ciencias Médicas and has spent nearly five years as a professional health writer, producing evidence-based content for leading wellness brands. She is an Upwork Top Rated Plus freelancer in health writing, reflecting her track record of delivering clinically accurate, reader-friendly content at the highest standard. At Diets Meal Plan, Brenda specializes in translating complex nutritional science into practical, actionable guidance, particularly for conditions like diabetes, gut health, and sports performance. Her dual background in clinical practice and professional writing means every article she produces is both medically sound and genuinely accessible to readers at all levels.
Damla Sengul is a Food Editor and recipe developer at Diets Meal Plan with 9+ years of experience in digital food publishing. Every recipe she publishes has been personally tested and filmed in her home kitchen in Wayne, New Jersey, using locally sourced ingredients. She specialises in recreating healthy versions of popular dishes by substituting high-calorie ingredients with nutritious alternatives, each recipe undergoes multiple rounds of testing until the taste matches or improves on the original Her work includes researching global cuisines and techniques, analyzing recipes from established chefs, and adapting them into practical, approachable formats. She ensures accuracy in ingredients, measurements, and cooking methods so readers can consistently achieve results. In addition to her editorial work, Damla is an avid baker who enjoys creating celebration cakes and experimenting with new dessert recipes in her spare time.
Dr. Muhammad Daniyal Haider is a general physician who continuously seeks for platforms to serve the community and utilize his knowledge and abilities to improve the health system. Dedication to the cure of diseases and, more importantly, prevention and awareness of people about these diseases is the goal. He is a general physician, author, and calligrapher. He is passionate about research projects, the latest guidelines and techniques which can lead to a better approach to the patient’s condition.
Franco Gabriel Cuevas, MD, is a physician with over 7 years of clinical experience across emergency medicine, internal medicine, and neurosurgery. He graduated from the National University of Córdoba, Argentina, with a grade point average of 8.06/10 and achieved a USMLE Step 1 score of 247, placing him in the top tier of international medical graduates. His clinical career spans emergency departments, rotating physician roles across multiple private clinics, and a neurosurgery residency at Hospital de Trauma y Emergencias Dr. Federico Abete, where he managed traumatic brain injuries, intracranial pressure monitoring, and complex neurosurgical emergencies. Franco has co-authored peer-reviewed publications in SVOA Neurology, including case reports on refractory epilepsy surgery and pilocytic astrocytoma. He has served on the editorial and medical content development team at Five Buttons Media Publishing Company in New Jersey since 2022. At Diets Meal Plan, Franco leads the medical review process, ensuring all health and nutrition content meets the standards of evidence-based medicine.
Guido Forti is a nutritionist, personal trainer, and research fellow with a focus on sports and performance nutrition. He also serves as an external researcher for CONICET, contributing to ongoing research in health and human performance. His work centers on understanding how nutrition impacts physical capabilities, combining academic research with practical application. He holds a diploma in sports and performance nutrition and is actively involved in continuous study to stay aligned with current evidence. In addition to his professional work, Guido is a dedicated athlete, which informs his approach to nutrition and performance. He focuses on helping individuals build sustainable habits that improve health, enhance performance, and support long-term preventive care.
Gvantsa Qvariani is a medical doctor with a background in clinical practice and medical research. She graduated from David Tvildiani Medical University and has spent over 6 years studying and practicing medicine in Georgia and across Europe. She is actively involved in medical research, scientific conferences, and healthcare projects, with a focus on staying aligned with the latest developments in medicine. Her work centers on translating complex medical research into clear, accurate, and evidence-based content. Gvantsa specializes in medical writing based on current studies from reliable sources, ensuring credibility and clarity for readers.
Karolina Peterová is a fitness trainer and nutrition coach based in Prague, Czech Republic. She focuses on helping individuals improve their health, fitness, and performance through practical nutrition and training strategies. Her work includes creating healthy recipes, workout programs, and lifestyle content designed to support sustainable habits. She has a strong focus on combining nutrition with physical performance, particularly in areas such as low-carb and balanced diet approaches. In addition to coaching, Karolina produces fitness and food content, including recipe development and photography, aimed at making healthy living accessible and engaging.
Kerly Cordova is a registered dietitian and personal trainer specializing in strength and conditioning. She combines her background in nutrition and fitness to help individuals improve performance, health, and overall well-being. As an athlete, she brings practical experience to her work, focusing on the connection between nutrition, training, and results. Her content centers on explaining nutritional science in a clear, accessible way, with an emphasis on debunking common myths around food and dieting. Kerly focuses on helping people build sustainable habits that support both physical performance and long-term health.
Krystie Linares is a medical doctor and data analyst with over 10 years of experience in clinical practice, medical writing, and healthcare data analysis. She holds a Master’s degree in Occupational Health and has worked across clinical, research, and content roles. Her expertise includes medical writing, translation, and research, with a strong focus on accuracy and evidence-based content. She has experience working with electronic health records (EHRs), clinical databases, and data analysis tools such as Python, SQL, Tableau, and Power BI. Krystie combines her medical background with data-driven insights to produce clear, reliable, and impactful healthcare content. She also specializes in Spanish-English medical translation, ensuring precision in terminology and communication.
Marita Radloff is a Registered Dietitian Nutritionist, health and wellness writer, and military spouse currently living in Omaha, NE with her husband and three boys. She graduated from The University of Alabama with a Bachelor's and Master of Science in Nutrition, and completed her dietetic internship at Iowa State University. She is dedicated to helping people learn to fuel their bodies so that they can perform at their peak level, without having to count every single calorie. Marita is a runner, triathlete, and avid weight lifter. She loves to bake desserts and read fantasy books in her spare time.
I'm Mirian Montalvo. Since I was 18 years old with two children, I began my journey cooking and baking to sell. The recipes came from Hogar magazine, which was very popular at the time. I would make them for my family first, taste them, remove or add ingredients, and adjust them until I liked them enough to sell. I started seriously by making Swiss rolls, which people called brazos gitanos, but they were actually sponge rolls filled with dulce de leche, whipped cream, and strawberries. I made them cold, and they sold very well frozen as ice cream cakes. Later I began making flavored cakes such as orange, chocolate, and black cake, which is very important for weddings and baptisms in Ecuador. I did this for years, and eventually there were many orders from friends with businesses and for large parties. I took short courses in Arabic appetizers, international cuisine, and Christmas dinners. During the holiday season we prepared Christmas meals for companies. I say “we” because my children helped me, along with a little friend named Vilma, who truly assisted me with everything. Later we opened a bakery called Delicias Dulces y Saladas (“Sweet and Savory Delights”). We made lasagna to sell, our famous paisanito sandwich, hamburgers with a recipe nobody would believe, but we sold a lot, along with pies, bread, yogurt, and a famous yogurt drink in Ecuador called Chivería. After that, I was hired by the Ecuadorian Air Force (FAE), where I had two wonderful assistants whom I will never forget. They were the hardest-working people I had ever known. We prepared breakfasts and lunches for 80, 100, or even 120 people depending on the day. It was beautiful work. Later I decided to move to the United States, and here I have done smaller things such as fondant cakes and cake pops, but only a little. I have a page called The Zert where there are some examples of the work I used to do. Now, seeing my son Kity’s skills more closely, he has become a pastry chef. He is very active in the pastry world. And here I am, at 62 years old, trying to make videos for all of you before I forget everything I have in my head, so I can share it with you
I am a graduate with a Bachelor’s and Masters in Food Science & Technology, from the National Institute of Food Science & Technology (NIFSAT). Currently, I'm pursuing my Ph.D. from Texas A&M University, College Station, Texas, USA. I'm also working as a Graduate Teaching Assistant in the Department of Food Science & Nutrition.