1. Calories at rest
First, we estimate how much energy your body uses just to keep running: breathing, keeping warm, thinking. We call this your calories at rest. We use the Mifflin-St Jeor equation, which works from your weight, height and age:
then +5 if you chose male, −161 if female, or −78 (halfway between) if other
Why this one? When researchers compared the common equations against real measurements, this one was most often close to the true number.
2. Your activity level
Next, we multiply by a number for how active your days usually are. The result is roughly what you’d eat to stay the same weight.
| What you picked | We multiply by |
|---|---|
| Mostly sitting: under 5,000 steps a day | 1.4 |
| Fairly active: 5,000 to 15,000 steps, or regular workouts | 1.6 |
| Very active: over 15,000 steps, or hard training most days | 1.8 |
These numbers come from international studies that measured how much energy people with different lifestyles actually use.
3. Lose or gain
If you want to change your weight, you pick a pace, as a share of your body weight per week:
| Pace | Lose | Gain |
|---|---|---|
| Gentle | 0.25% a week | 0.25% a week |
| Steady | 0.5% a week (suggested) | 0.5% a week |
| Faster | 1% a week | not offered |
For someone weighing 70 kg, Steady weight loss is about 0.35 kg a week. We turn the weekly change into daily calories using about 7,700 kcal per kilo of body weight, then take that off (or add it to) your maintenance calories. For gaining, Gentle is suggested, so more of what you gain is muscle rather than fat.
- The cut is never more than 25% of your maintenance calories.
- The extra for gaining is never more than 15% above maintenance.
- When you’re losing weight, we won’t suggest fewer than 1,200 calories a day (female), 1,500 (male) or 1,350 (other), and never more than your maintenance calories.
Weight loss usually slows down over time, because your body adjusts as you get lighter. Treat the weekly rate as a rough guide, not a promise.
4. Protein
- 1.6 g of protein per kg of body weight if you’re maintaining or gaining.
- 1.8 g per kg if you’re losing, to help you hold on to muscle.
If your weight is above a BMI of 25 for your height, we work out protein from the weight you’d be at a BMI of 25. That keeps the number realistic. Protein never takes up more than 35% of your calories.
5. Fat and carbs
- Fat starts at 30% of your calories. It never goes below 20% of your calories (or 0.5 g per kg), because your body needs some fat to work well.
- Carbs fill whatever calories are left. We aim for at least 130 g, lowering fat towards its minimum first if needed.
6. Rounding
We round calories to the nearest 10, and protein, fat and carbs to the nearest gram. The app shows you the working, for example:
7. It’s a starting point, not a verdict
Every formula like this is an estimate. Real bodies differ, and yours might use a couple of hundred calories more or less than we predict. Use your target for a few weeks and watch how your weight moves, then adjust.
You can change any target, any time. If you already have numbers you like, choose “I have my own numbers” during setup and we’ll use yours.
Sources
- Mifflin et al. (1990), the resting-calories equation: pubmed.ncbi.nlm.nih.gov/2305711
- Frankenfield et al. (2005), comparing resting-calorie equations: pubmed.ncbi.nlm.nih.gov/15883556
- Academy of Nutrition and Dietetics, on estimating energy needs: andeal.org
- FAO/WHO/UNU (2004), Human energy requirements, on activity levels: fao.org
- Tudor-Locke et al. (2013), on under 5,000 steps a day as “mostly sitting”: pubmed.ncbi.nlm.nih.gov/23438219
- Hall et al. (2011), on why weight loss slows over time: pubmed.ncbi.nlm.nih.gov/21872751
- Helms et al. (2014), on weekly rates for losing weight: PMC4033492
- Iraki et al. (2019), on weekly rates for gaining weight: PMC6680710
- International Society of Sports Nutrition (2017), on protein: PMC5477153
- Morton et al. (2018), on how much protein helps muscle: pubmed.ncbi.nlm.nih.gov/28698222
- US Institute of Medicine, on healthy ranges for fat, carbs and protein: nap.nationalacademies.org