How to use Calometer

Onboarding asks for your height, weight, date of birth, activity level and goal. Calometer turns that into a daily energy estimate and protein, carb and fat targets. Nothing is fixed for good: change any of it later in Settings and your targets follow.

• •Fill in what you know. A value you leave empty is left out of the estimate rather than guessed.

Tap Add, search the food in your own language, and choose the portion — grams or millilitres, or one of the named servings. You see the values the entry will use before you confirm it.

• •Weigh food for the first week or two. After that your eye is usually close enough.
• •Every result carries a badge saying where its numbers came from: the catalogue or an AI estimate.

One camera screen covers all three. Point it at a plate and the foods and portions come back as editable rows, so you correct anything it misread before it is logged. A barcode opens the packaged product. A fridge scan suggests what you can cook from what is in there.

• •Shoot from above in good light with the whole plate in frame — that is what the analysis sees.
• •AI actions spend credits: a photo scan costs 3, a recipe suggestion 1. Every new account starts with 30 free credits.

The dashboard ring shows what is left of your calorie target, with protein, carbs and fat beside it. The Diary holds the full log for any date, and every entry can be edited or removed without touching the rest.

• •Log as you eat rather than at midnight — decisions are easier with a current number in front of you.

Three quick daily logs: glasses of water against a goal you set, weigh-ins with a trend line, and a fasting timer that counts toward the window you chose. Progress shows all three over time.

• •Weigh in at the same time each day, ideally in the morning, and follow the trend rather than a single reading.

The assistant works from what is left of your day. Ask what to cook and it answers with dishes and portions that fit your remaining calories and macros. Anything worth keeping can be saved as a recipe.

• •State the constraint out loud: "something with 40 g protein and no dairy".

The planner builds a 3 or 7 day plan across the meals you choose. A saved plan is a snapshot: reopening it shows exactly what was planned, and you can replace a single meal without rebuilding the rest.

• •Plan dinners first. That is the meal most people run out of ideas for.

A grocery list builds itself from a meal plan or from your saved recipes. Quantities are added up only when they agree, and the ambiguous ones stay as separate lines instead of becoming a wrong total. Add your own items, tick things off, and edit anything.

• •Ingredients you mark as always on hand are left off the list, so staples do not follow you around.

If you eat the same breakfast most days, save it as a meal template once. Using it later logs the exact foods and portions you reviewed when you saved it, whatever happens to the catalogue afterwards.

• •Templates are snapshots, so editing a food record never changes what a template logs.

Recipes you save from the assistant, the planner or a fridge scan land in the recipe library, where you can open one, fix its ingredients and method, or delete it. Meals you already logged keep their own numbers, so tidying up never rewrites your diary.

• •Editing an ingredient quantity rescales that row from the values already stored, so the per-serving total stays consistent.