Kayla mange son premier repas à 16 h. Une diététiste a beaucoup de pensées.

Kayla Saito, a 33-year-old bar manager based in Australia, has revealed the structure of her daily meals, which include her first meal at 4 p.m. This schedule, shared publicly ahead of her participation in the Diageo World Class Global Finals in Scotland later this year, has drawn attention from health professionals, including Dr. Joanna McMillan, a registered dietitian who has offered both praise and constructive criticism regarding her dietary habits. Saito's day begins with a decaf almond cappuccino at 9 a.m., followed by an oat matcha at noon to sustain her energy levels during the afternoon. Her first substantial meal comes at 4 p.m., consisting of a staff lunch featuring grilled barramundi served over mixed rice, accompanied by a radicchio salad. By 8 p.m., she consumes a balanced dinner comprising couscous, braised tofu, mixed greens dressed with yuzu vinaigrette, homemade pickles, zucchini, and spicy purple cabbage, paired with sparkling water and lemon. At 9 p.m., she practices crafting seasonal tequila cocktails, sampling small amounts of each. Her evening concludes with dark chocolate, strawberries, and a cup of sleepy tea at 11 p.m. Dr. McMillan acknowledged several positive aspects of Saito's eating pattern. She commended the decision to limit alcohol and espresso consumption, noting that this approach supports mental clarity and restfulness, especially given Saito's preparation for the World Class Bartender Competition. Additionally, McMillan praised the variety and nutritional content of Saito's meals, highlighting the inclusion of colorful plant-based foods rich in fiber and nutrients, along with high-quality proteins from fish and tofu. However, Dr. McMillan pointed out potential concerns related to the timing of Saito's meals. She emphasized that while the types of food consumed are beneficial, the delay in having the first meal until 4 p.m. could pose challenges. This schedule might hinder Saito's ability to maintain concentration and support muscle recovery, particularly considering the physical demands of her role as a bartender. Furthermore, she noted that such a regimen might not adequately supply the necessary energy and nutrients required throughout the day. To address these concerns, Dr. McMillan suggested practical adjustments. She recommended that Saito consider preparing a breakfast smoothie the night before using ingredients such as fruits, nuts, seeds, oats, and either dairy or calcium-fortified soy milk or yogurt. This would allow her to consume a nutritious meal on the go. Additionally, she advised carrying healthy snacks like boiled eggs, edamame, mixed nuts, dried fruit, cheese, and whole grain crackers to ensure sustained nourishment throughout the day. Saito's unique eating schedule reflects her dedication to maintaining peak performance in her profession, aligning with her upcoming competition in October. As she prepares to represent Australia at the Diageo World Class Global Finals, her dietary choices remain under scrutiny, balancing the need for optimal nutrition with the demands of her career.