The Ultimate Guide to Balanced Indian Diet Plans: Healthy Weekly Indian Meal Plans (Vegetarian & Non-Vegetarian, Regional & Specialised)

Introduction

Indian cuisine is an exquisite symphony of flavours, colours, and nutritional wisdom cultivated over millennia. The diverse regions of India offer a stunning variety of vegetarian Indian meals and non-vegetarian Indian dishes, each reflecting local ingredients, cultural beliefs, and health-conscious food traditions. Whether you’re following a specific Indian diet plan for health, adhering to religious principles like Jain vegetarianism, managing chronic conditions with a diabetic Indian meal plan, or simply exploring authentic tastes from Gujarati thalis to Bengali fish curries and from Maharashtrian sabzis to South Indian sambar meals, Indian food offers balanced, home-cooked nutrition rooted in tradition.

In this guide, you will discover a variety of weekly Indian meal plans that are not only authentic and region-specific but also medically sound and suitable for modern lifestyles. From low-carb Indian meals to high-protein vegetarian recipes, every plan is curated by blending Ayurvedic diet wisdom with modern nutritional science. You’ll also find 7-day Indian diet charts, seasonal ideas, and practical Indian family meal planners to keep your food journey exciting and sustainable.

Join us on this journey to savour healthy Indian food that nourishes your body, honours your culture, and energises your life — one home-cooked thali at a time.

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Table of Contents

1. Vegetarian Meal Plans

1.1 Jain Vegetarian Meal Plan
1.2 Diabetic-Friendly Vegetarian Meal Plan
1.3 Gujarati Vegetarian Meal Plan
1.4 Bengali Vegetarian Meal Plan
1.5 Maharashtrian Vegetarian Meal Plan
1.6 South Indian Vegetarian Meal Plan
1.7 North Indian Vegetarian Meal Plan

2. Non-Vegetarian Meal Plans

2.1 Balanced Non-Vegetarian Meal Plan (North & South Indian Style)
2.2 Diabetic-Friendly Non-Vegetarian Meal Plan
2.3 Coastal Non-Vegetarian Meal Plan (Goan, Bengali, Kerala)
2.4 Maharashtrian Non-Vegetarian Meal Plan
2.5 Punjabi/North Indian Non-Vegetarian Meal Plan
2.6 Low-Carb Non-Vegetarian Meal Plan

3. Specialised Health-Focused Meal Plans (Veg & Non-Veg)

3.1 Weight Loss Meal Plan
3.2 Heart-Healthy Meal Plan
3.3 High-Protein Meal Plan
3.4 Low-Carbohydrate Meal Plan
3.5 Detox & Clean Eating Meal Plan

4. Meal Timing & Portion Control Guidelines

4.1 Breakfast Options
4.2 Lunch Options
4.3 Dinner Options
4.4 Snacks and Beverages

5. General Tips for Indian Meal Planning

5.1 Cooking Methods for Health
5.2 Balancing Macronutrients in Indian Meals
5.3 Using Spices for Health Benefits
5.4 Seasonal & Regional Ingredient Usage

1. Vegetarian Meal Plans

1.1 Jain Vegetarian Meal Plan

Introduction

Jain cuisine is strictly vegetarian and excludes root vegetables (like onions, garlic, potatoes, carrots, and beets) to respect the belief in non-violence toward even the smallest living beings in the soil. The diet emphasises light, easily digestible meals rich in grains, lentils, fruits, and vegetables that grow above ground. Jain meals are wholesome, high in fibre, and use minimal oil, aligning well with heart-healthy and diabetic-friendly principles.

Jain Weekly Meal Plan

Day	Breakfast	Lunch	Evening Snack	Dinner
Monday	Suji (semolina) upma without onion	Plain chapati, moong dal, pumpkin sabzi, salad	Roasted chana	Kadhi (without onion), lauki sabzi, chapati
Tuesday	Poha without onion, peanuts	Bajra roti, tinda (apple gourd) sabzi, dal fry	Fruit bowl (papaya, guava)	Tomato curry, chapati, curd
Wednesday	Methi thepla without garlic/onion	Jowar roti, chana dal, bhindi sabzi	Makhana (fox nuts) roasted	Lauki kadhi, rice, carrot salad
Thursday	Besan chilla without onion	Chapati, tuvar dal, pumpkin sabzi, salad	Sprouts salad	Cabbage and peas sabzi, chapati, buttermilk
Friday	Sabudana khichdi without onion	Bajra roti, rajma curry (no onion), cucumber salad	Roasted peanuts	Aloo baingan sabzi (no onion), chapati, curd
Saturday	Dalia (broken wheat) khichdi	Chapati, moong dal, tinda sabzi, salad	Fruit smoothie	Palak paneer (no onion), chapati, salad
Sunday	Methi paratha without onion	Rice, kadhi (no onion/garlic), mixed veg sabzi	Roasted corn	Vegetable biryani (no onion/garlic), raita

Variation Suggestions for the Jain Plan, Week 2

• Try millet-based rotis (ragi or jowar) instead of bajra or wheat.
• Replace pumpkin sabzi with tinda or parwal sabzi.
• Incorporate dals like masoor or urad in rotation.
• Swap besan chilla with moong dal chilla (without onion/garlic).
• Include seasonal fruits like custard apple or pomegranate for snacks.

1.2 Diabetic-Friendly Vegetarian Meal Plan

Introduction

Diabetes-friendly Indian meals focus on low glycemic index (GI) foods, high fibre, balanced carbs with proteins, and healthy fats. The plan avoids excessive sugars, refined flours, and fried foods, emphasising whole grains, pulses, vegetables, nuts, and moderate portions.

Diabetic-Friendly Vegetarian Weekly Meal Plan

Day	Breakfast	Lunch	Evening Snack	Dinner
Monday	Oats porridge with nuts	Brown rice, mixed vegetable curry, dal, salad	Roasted chana	Palak dal, millet roti, cucumber salad
Tuesday	Moong dal chilla with mint chutney	Chapati (multi-grain), rajma, green salad	Buttermilk with mint	Baingan bharta, chapati, carrot-beet salad
Wednesday	Vegetable oats upma	Quinoa pulao, mixed vegetable, cucumber raita	Sprouts salad	Tofu curry, chapati, salad
Thursday	Ragi dosa with coconut chutney	Brown rice, dal tadka, bottle gourd sabzi	Roasted peanuts	Lauki chana dal, millet roti, salad
Friday	Besan chilla with tomato chutney	Chapati, chole, onion-tomato salad	Fruit bowl	Mixed vegetable curry, chapati
Saturday	Poha with peanuts and lemon	Bajra roti, moong dal, bhindi sabzi	Green tea and almonds	Paneer tikka, chapati, cucumber raita
Sunday	Multigrain paratha with curd	Vegetable biryani (low oil), raita	Roasted makhana	Khichdi, kadhi, salad

Variation Suggestions for Diabetic Plan Week 2

• Replace brown rice with quinoa or barley occasionally.
• Use tofu or low-fat paneer as protein alternatives.
• Incorporate more leafy greens and low-GI fruits like berries and apples.
• Swap poha with vegetable idlis or steamed dhokla.
• Use ghee sparingly for cooking to improve satiety.

1.3 Gujarati Vegetarian Meal Plan

Introduction

Gujarati cuisine is predominantly vegetarian and known for its distinctive sweet, salty, and tangy flavours. The meals often combine dal, rice or rotis, vegetable dishes, and chutneys, offering a balanced nutrition profile with an emphasis on seasonal produce.

Gujarati Weekly Meal Plan

Day	Breakfast	Lunch	Evening Snack	Dinner
Monday	Dhokla with green chutney	Khichdi, ringna (brinjal) bharta, salad	Fafda	Rotla, sev tameta nu shaak, buttermilk
Tuesday	Thepla with curd	Undhiyu, rice, and kadhi	Roasted peanuts	Dal, bhindi fry, chapati, salad
Wednesday	Khandvi	Dal, bhakri (jowar), vegetable stir-fry	Chikki	Batata nu shaak, chapati, cucumber raita
Thursday	Handvo	Rice, dal, bhindi fry, salad	Makhana roasted	Sev tameta nu shaak, rotla
Friday	Fafda with chutney	Khichdi, ringna bharta, kadhi	Fruit bowl	Dal, vegetable fry, chapati
Saturday	Poha	Undhiyu, rice, kachumber	Green tea	Thepla with garlic chutney
Sunday	Muthiya	Dal, bhakri, seasonal vegetable	Roasted corn	Kadhi, rice, stir fry

Variation Suggestions for Gujarati Plan Week 2

• Include handvo or dhokla variations using different flours.
• Replace undhiyu with seasonal mixed vegetable curry.
• Use millet bhakris or bajra rotla for variety.
• Add sprouts salad or boiled chana for a protein boost.

1.4 Bengali Vegetarian Meal Plan

Introduction

Bengali vegetarian cuisine is characterised by its subtle mustard flavour, mustard oil, and an emphasis on fresh vegetables and lentils. Dishes are often simple, lightly spiced, and balanced with rice as the staple.

Bengali Vegetarian Weekly Meal Plan

Day	Breakfast	Lunch	Evening Snack	Dinner
Monday	Luchi with aloo dum	Rice, moong dal, begun bharta, salad	Roasted chana	Shutki bharta (dry fish optional), chapati, curd
Tuesday	Chirer pulao (flattened rice)	Rice, cholar dal (Bengal gram), labra (mixed veg)	Fruit bowl	Shorshe begun (mustard eggplant), rice
Wednesday	Panta bhat (fermented rice)	Rice, moong dal, and begun bharta	Makhana roasted	Lau er torkari (bottle gourd curry), rice
Thursday	Vegetable paratha	Rice, dal, aloo posto (potato curry), salad	Sprouts salad	Shorshe aloo, chapati
Friday	Kachori with aloo bhaja	Rice, cholar dal, and begun bharta	Green tea	Tomato bharta, chapati
Saturday	Puri with potato curry	Rice, dal, mixed vegetable curry	Roasted peanuts	Lauki er torkari, chapati
Sunday	Sandesh or misti doi	Rice, moong dal, vegetable stew	Fruit smoothie	Shorshe postoa (mustard spinach), rice

Variation Suggestions for Bengali Plan Week 2

• Replace moong dal with masoor dal or chana dal.
• Swap aloo posto with begun posto (eggplant mustard).
• Try different vegetable combinations.
• Include seasonal fruits like jackfruit or mango during summer.

1.5 Maharashtrian Vegetarian Meal Plan

Introduction

Maharashtrian cuisine offers a delightful blend of sweet, sour, and spicy tastes with an emphasis on legumes, rice, and vegetables. Meals are balanced with various bhakris, dals, and vegetable preparations.

Maharashtrian Vegetarian Weekly Meal Plan

Day	Breakfast	Lunch	Evening Snack	Dinner
Monday	Kanda poha	Jowar bhakri, varan (toor dal), bhendi fry	Chivda (dry snack)	Bharli vangi (stuffed brinjal), chapati
Tuesday	Sabudana khichdi	Rice, tuvar dal, aloo chi bhaji	Roasted peanuts	Batata bhaji, chapati
Wednesday	Thalipeeth	Bhakri, masoor dal, tomato bhaji	Sprouts salad	Misal pav (mild), salad
Thursday	Upma	Rice, mixed vegetable curry, dal	Fruit bowl	Matki usal, chapati
Friday	Sabudana wada	Bhakri, varan, ringan bhaji	Green tea	Zunka bhakar, salad
Saturday	Puran poli	Rice, dal, vegetable fry	Makhana roasted	Alu chi bhaji, chapati
Sunday	Sheera	Jowar bhakri, batata bhaji, salad	Roasted corn	Varan bhaat, salad

Variation Suggestions for the Maharashtrian Plan, Week 2

• Swap sabudana khichdi with khichdi using millets.
• Replace vangi bhaji with bharli tondli (stuffed ivy gourd).
• Include seasonal vegetables like shepu (fennel greens).
• Try different dals like moong or urad.

1.6 South Indian Vegetarian Meal Plan

Introduction

South Indian cuisine emphasises rice, lentils, and fermented foods like dosa, idli, and uttapam. The meals are generally light, rich in fibre, and include a variety of chutneys and sambar for nutrition and taste balance.

South Indian Vegetarian Weekly Meal Plan

Day	Breakfast	Lunch	Evening Snack	Dinner
Monday	Idlis with sambar	Rice, sambar, vegetable poriyal, curd	Sundal (chickpea salad)	Dosa with chutney
Tuesday	Rava upma	Rice, rasam, beans poriyal, curd	Banana chips	Vegetable uttapam
Wednesday	Dosa with coconut chutney	Rice, dal, cabbage poriyal, salad	Roasted peanuts	Lemon rice, curd
Thursday	Pongal	Rice, sambar, carrot poriyal	Sprouts salad	Upma with chutney
Friday	Medu vada	Rice, sambar, beans poriyal	Fruit bowl	Idiyappam with vegetable stew
Saturday	Semiya upma	Rice, dal, mixed vegetable curry	Roasted makhana	Masala dosa
Sunday	Vegetable uthappam	Rice, sambar, poriyal	Buttermilk	Coconut rice, curd

Variation Suggestions for South Indian Plan Week 2

• Swap idlis with ragi idlis or millet-based idlis
• Replace sambar with rasam occasionally.
• Include more leafy greens in poriyal preparations.

Try different chutney combinations (mint, tomato, peanut.

1.7 North Indian Vegetarian Meal Plan

North Indian cuisine emphasises hearty meals, rich curries, and a variety of seasonal vegetables. Whole wheat, lentils, paneer, and dairy are staples. The following weekly plan balances flavour and health, rooted in traditional North Indian values.

Weekly North Indian Vegetarian Meal Plan

Day	Breakfast	Lunch	Evening Snack	Dinner
Monday	Aloo paratha + curd + mint chutney	Rajma + rice + salad + buttermilk	Roasted chana	Palak paneer + phulka + jeera rice
Tuesday	Besan chilla + green chutney	Bhindi masala + tawa roti + cucumber raita	Moong dal chaat	Lauki kofta + chapati + mixed veg salad
Wednesday	Poha + peanuts + lemon	Chole + jeera rice + onion salad + curd	Fruit chaat	Baingan bharta + bajra roti + chaach
Thursday	Vegetable upma + tea	Tinda sabzi + dal fry + phulka + salad	Sprouted moong salad	Paneer tikka masala + naan + kachumber
Friday	Stuffed methi paratha + curd	Kadhi pakora + rice + aloo jeera + salad	Bhel puri	Mix veg curry + roti + garlic chutney
Saturday	Suji halwa + kala chana	Matar paneer + roti + spinach raita	Veg cutlets	Tandoori roti + arbi masala + fresh lime soda
Sunday	Aloo poha + sev	Poori + aloo tamatar sabzi + boondi raita	Jaljeera + popcorn	Khichdi + kadhi + roasted papad + pickle

Weekly Variation Suggestions

• Include seasonal vegetables like turnip, methi, and sarson during winter.
• Alternate paneer dishes with tofu or soya for lean protein.
• Use multigrain flour or millets (bajra, jowar) twice a week.
• Replace deep-fried poori with phulka for a lighter meal.
• Rotate lentils: masoor, moong, urad, chana.

2. Weekly Variation Suggestions for Vegetarian Plans

To keep your weekly meal plans fresh, nutritious, and enjoyable, adopting small variations is key. These suggestions ensure diversity in ingredients, flavours, and nutrients, preventing monotony and supporting holistic health.

General Tips Across All Plans

• Switch grains: Alternate between rice, millet (ragi, bajra, jowar), whole wheat, and oats to balance carbohydrate quality and add fibre.
• Rotate lentils: Use different dals such as toor, moong, masoor, urad, and chana for varied protein and taste.
• Seasonal vegetables: Incorporate local, seasonal produce to maximise freshness and nutrient content.
• Healthy cooking oils: Prefer oils like mustard, coconut, peanut, or sesame, based on regional preferences, but use in moderation.
• Fermented foods: Include idlis, dosa, dhokla, curd, and buttermilk to promote gut health.
• Limit deep frying: Swap deep-fried snacks for baked or steamed options wherever possible.
• Herbs & spices: Experiment with turmeric, cumin, coriander, ajwain, ginger, garlic, and fresh coriander for flavour and medicinal benefits.

Specific Variation Ideas by Region

Region	Variation Examples
Jain	Use substitutes for root vegetables (no potatoes, onions). Experiment with raw mango or amchur for tanginess.
Diabetic	Focus on low glycemic index foods: whole grains, millets, and plenty of fiber-rich veggies. Avoid refined sugars.
Gujarati	Incorporate seasonal fruits and vegetables; switch sweet dal to slightly tangier or mildly spiced versions.
Bengali	Rotate mustard-based dishes with tomato and poppy seed curries. Vary fish substitutes in veg plans with mushrooms or jackfruit.
Maharashtrian	Replace bhakri with multigrain rotis; try goda masala in new vegetable combinations. Use kokum or tamarind for tang.
South Indian	Try millet-based dosas and idlis; alternate between sambar varieties using different dals and vegetables.
North Indian	Swap paneer dishes with soya chunks or tofu occasionally; rotate spices and incorporate more fresh salads.

Meal Timing & Portion Control

• Maintain balanced portion sizes tailored to your activity levels and health goals.
• Prioritise early dinners to aid digestion.
• Include light but nutritious evening snacks such as roasted nuts, sprouts, or fruits.

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3. FAQs for Vegetarian Plans

Q1: Are these vegetarian meal plans suitable for weight loss?
Yes, these plans focus on balanced nutrition with controlled portions, whole grains, and plenty of vegetables, making them excellent for healthy weight management.

Q2: Can I customise these plans for gluten intolerance?
Absolutely. Substitute wheat-based items like chapati or poha with millet rotis, rice, or gluten-free grains like quinoa and amaranth.

Q3: How can I ensure enough protein in a vegetarian diet?
By including dals, legumes, paneer, dairy, nuts, and seeds daily, you can meet your protein needs effectively.

Q4: Are these meal plans safe for diabetics?
The diabetic-specific meal plan focuses on low glycemic index foods, balanced carbs, and fibre-rich vegetables, making it ideal for blood sugar management.

Q5: How often should I vary my meal plan?
Changing your meals weekly or biweekly, as suggested in Section 2, helps prevent boredom and ensures a wide range of nutrients.

Q6: What cooking oils are best for these plans?
Use traditional oils such as mustard oil, coconut oil, peanut oil, or sesame oil depending on your regional cuisine, but in moderation.

Q7: Can children and the elderly follow these plans?
Yes, but adjust portion sizes and spice levels according to their specific dietary needs and preferences.

Q8: What if I don’t have access to some regional ingredients?
Many dishes can be adapted with locally available vegetables and spices without compromising the nutritional balance

salad
Friday	Sabudana wada + chutney	Fish thali with rice, sol kadhi, and bhaji	Banana chips	Chicken pulao + raita
Saturday	Upma + boiled egg	Mutton bhuna + chapati + salad	Samosa	Fish curry + rice + cucumber salad
Sunday	Puran poli + milk	Chicken fry + bhakri + vegetable fry	Jalebi	Egg bhurji + chapati + salad

4.4 Weekly Variation Suggestions for Non-Vegetarian Plans

• Swap chicken with fish or eggs to balance protein types.
• Alternate heavy meals with lighter options like grilled or steamed dishes.
• Use regional spices like goda masala, garam masala, or mustard paste to add variety.
• Incorporate fresh salads and fermented side dishes to aid digestion.
• Use traditional cooking methods such as steaming, slow-cooking, or tandoor grilling to maintain nutrient retention

5. Other Leftover Plans

5.1 Jain Non-Vegetarian Meal Plan

Note: Jainism strictly prohibits the consumption of meat, eggs, and root vegetables. Therefore, a Jain non-vegetarian plan is not applicable.

5.2 Diabetic Non-Vegetarian Meal Plan

This plan focuses on low glycemic index foods, lean proteins, and balanced meals to help regulate blood sugar while enjoying non-vegetarian dishes.

Day	Breakfast	Lunch	Evening Snack	Dinner
Monday	Vegetable omelette + whole wheat toast	Grilled chicken salad + brown rice + sautéed veggies	Roasted nuts	Fish curry + steamed veggies + quinoa
Tuesday	Moong dal chilla + mint chutney	Tandoori chicken + mixed vegetable salad	Sprouts salad	Egg bhurji + multigrain roti + cucumber salad
Wednesday	Oats porridge with nuts	Mutton stew (lean cut) + millet bhakri + salad	Buttermilk + fruit	Grilled fish + sautéed spinach + brown rice
Thursday	Poha with peas + lemon juice	Chicken tikka + quinoa salad + sautéed veggies	Roasted chana	Egg curry + whole wheat chapati + salad
Friday	Besan cheela + coriander chutney	Fish curry + brown rice + stir-fried vegetables	Mixed nuts	Tandoori chicken + vegetable pulao
Saturday	Sprouted moong salad	Mutton kebabs + millet roti + vegetable salad	Herbal tea + fruit	Egg bhurji + salad + chapati
Sunday	Boiled eggs + multigrain toast	Grilled fish + steamed veggies + brown rice	Roasted makhana	Chicken stew + millet roti + mixed vegetables

5.3 Leftover and Quick Meal Plans

For busy days, having quick, nutritious meals is essential. Here are easy options using leftovers or simple ingredients:

Meal Type	Ideas
Breakfast	Upma, poha, oats porridge, moong dal chilla, boiled eggs
Lunch	Vegetable pulao, dal + rice, leftover curry + roti/chapati
Evening Snack	Roasted nuts, sprouts salad, fruit chaat, and homemade namkeen
Dinner	Khichdi, dal soup + salad, vegetable stir fry + chapati

6. Weekly Variation Suggestions for Non-Vegetarian Plans

• Rotate protein sources weekly: chicken, fish, mutton, eggs, to maintain interest and nutrition.
• Alternate grain bases: brown rice, millet bhakri, whole wheat roti, and quinoa.
• Incorporate local and seasonal vegetables for variety and freshness.
• Include probiotic-rich sides like yoghurt, raita, and fermented pickles.
• Modify spice levels based on preference and health requirements.

7. FAQs for Non-Vegetarian and Mixed Plans

Q1: Are these meal plans suitable for all age groups?

A: Yes, these meal plans are designed with balanced nutrition in mind, suitable for adults and elderly individuals. However, children’s nutritional needs may differ and should be tailored accordingly.

Q2: Can diabetics follow the non-vegetarian plans safely?

A: Absolutely. The diabetic non-vegetarian meal plan (Section 5.2) emphasises low glycemic foods, lean proteins, and portion control to help manage blood sugar levels effectively.

Q3: How can I adjust spice levels for these meal plans?

A: Indian cooking allows easy adjustment of spices. You can reduce chilli, black pepper, or ginger quantities without affecting the nutritional value of meals.

Q4: What are some quick meal options when I am short on time?

A: The leftover and quick meal plan (Section 5.3) includes simple, wholesome dishes like upma, poha, khichdi, boiled eggs, and salads that require minimal preparation.

Q5: How important is variety in these meal plans?

A: Very important! Variety ensures a wide range of nutrients and prevents dietary boredom. Weekly variation suggestions in each section help you keep meals interesting and nutritious.

Q6: Can I substitute ingredients based on availability?

A: Yes, substitutions are encouraged as long as you keep the nutritional balance in mind. For example, swap brown rice with millet or use tofu instead of paneer.

Q7: Are these meal plans gluten-free?

A: Most plans include gluten-free options like rice, millet, and legumes. However, some dishes use wheat-based breads (roti, paratha). You can easily replace them with gluten-free alternatives.

Q8: How can I make these meals more weight-loss friendly?

A: Focus on portion control, include more vegetables, reduce oil and ghee quantities, and avoid fried snacks. Choosing steamed or grilled dishes from the plans is also beneficial

8. Conclusion

9. Embracing authentic Indian meal plans tailored to diverse dietary needs is a celebration of Indian culture, health, and flavourful cooking. Whether you follow a Jain vegetarian diet, a diabetic-friendly Indian meal plan, or a regional vegetarian or non-vegetarian Indian diet, the key lies in balanced Indian diet charts, variety in traditional meals, and mindful food choices. These carefully curated weekly Indian meal plans honour ancient culinary wisdom while addressing modern nutritional needs like low-carb Indian meals, high-protein recipes, and Ayurvedic principles. By rotating meals and including seasonal Indian ingredients, you can enjoy a vibrant, home-cooked Indian diet that keeps you energised, healthy, and satisfied.

   Remember, Indian food is not just fuel—it’s a sensory and spiritual experience that nourishes both body and soul. Use this comprehensive guide as a foundation to build your personalised Indian diet plan, blending heritage with health for the best version of you.

10. Disclaimer

This blog provides general nutritional guidance based on traditional Indian cuisine and current dietary knowledge. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always consult with a qualified healthcare provider or registered dietitian before starting any new diet plan, especially if you have existing health conditions or specific dietary needs