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Public vs private food diaries on MFP

RockingWithLJ
RockingWithLJ Posts: 243 Member
I would like to know what your food diary is set to. Tell us if you have your setting to public, shared with friends or private, and why.
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Replies

  • RockingWithLJ
    RockingWithLJ Posts: 243 Member
    edited April 2
    I guess I'll go first. I have mine set to share with friends. I also prefer to have friends who have it set to share. I do this because I want to inspire people by what I eat and the activities that I do. I also like to see them so I'm inspired to eat certain things or try new activities. I don't understand the point of a private diary
  • Machka9
    Machka9 Posts: 21,230 Member
    Another thing is that I eat basically the same things each day with only slight variations. I can pre-log my week days weeks in advance with what I eat between 11:30 am (when I start eating) and 6 pm (just before dinner) because 90% of the time, it will be the same. Dinner may vary slightly.

    I'm pretty sure that wouldn't inspire anyone but it works for me.

    And pre-logging my food, for my own personal viewing helps me determine if I've got room to add something if I'm feeling hungry one evening, or not.
  • glassyo
    glassyo Posts: 6,555 Member
    A little of what everyone else said along with, while I'm pretty open about saying/typing the words of what I eat, people would probably have heart attacks actually seeing it logged. :)

    I don't think I've ever looked at someone else's diary unless they asked people to look at it.
  • glassyo
    glassyo Posts: 6,555 Member
    I guess I'll go first. I have mine set to share with friends. I also prefer to have friends who have it set to share. I do this because I want to inspire people by what I eat and the activities that I do. I also like to see them so I'm inspired to eat certain things or try new activities. I don't understand the point of a private diary

    I have mine set to private
    I don't care about the "friend" feature here on this site. I interact in the forums, but the few "friends" I do have I don't interact with outside the forums, other than a couple people I talk to in private messages. I don't even look at the Home page newsfeed. I lost all my weight (80-ish pounds) in 2007 and I've kept it off without sharing my food diary. Heck, I don't even discuss weight or food with people in real life. I learned that lesson! :lol:
    I don't really believe that having my food and/or exercise diary public would "inspire" anyone, and any feedback anyone offered would not be something I'd like.
    I don't understand the point of a public diary.
    To each their own, I guess.

    I agree with you. The idea of "inspiring" people by the way you eat just seems......well,.....a little,......

    But, you inspire me to eat more pizza and pasta. ;)

    I...cannot...moderate...pasta.

    Or else I'd move to Italy.

    Or, at least, visit. 😀
  • claireychn074
    claireychn074 Posts: 821 Member
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.
  • ythannah
    ythannah Posts: 4,197 Member
    I have mine set to private as I use MFP to ensure I eat the right foods to fuel my sport. I totally understand the benefit of motivation, but I’m not trying to lose weight or inspire others - I’m just trying to make sure I eat enough protein and don’t exist solely on fruit and chocolate (which I would totally do, with some cheese).

    ^^ this

    The only people who would potentially be "inspired" by my diary are other high protein, sodium-restricted pescetarians who live in Canada (because I tend to use a lot of products that are exclusive to a Canadian grocery chain) and aren't trying to lose weight.

    I haven't added a ton of friends on here and most of us are middle-aged-ish women who are more interested in one another's workouts than eating habits.
  • claireychn074
    claireychn074 Posts: 821 Member
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.

    If you like risotto--yesterday I made a family favorite that was my MIL's specialty.

    Riso e Patata (Rice w Potatoes)

    Get a type of rice that has the biggest kernels that you can find.
    The recipe uses 1/2 rice and 1/2 potatoes
    Put the rice in a deep saucepan--pour water and rinse it (I swirl it around and then gently pour it off)
    Then put enough water to cover it by an inch--turn on heat (keep it low, once the water boils--you want a simmer here)
    Peel potatoes and cut into small cubes (I eyeball the potatoes to be about the same volume as the rice--don't stress over this)
    My rice takes almost half an hour to cook, I put the potatoes in 10 min before the rice is done and cook w the rice.
    I keep adding water as needed and the rice absorbs.
    I use vegetable broth crystals, if you use real broth, it takes the place of water.
    Broth is usually salty so I don't add more.
    I do add pepper.
    When the rice is almost ready I add--gasp! butter--I eyeball. A good chunk (I'm feeding 4 men--all thin)
    Then (and your rice should be creamy, not watery) I shut off the heat and let it "rest" a few minutes.
    Last I add grated Parmigiano Reggiano and mix.

    OMG - that sounds amazing! Oh wow, I need to try that 🤤
  • snowflake954
    snowflake954 Posts: 7,513 Member
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.

    If you like risotto--yesterday I made a family favorite that was my MIL's specialty.

    Riso e Patata (Rice w Potatoes)

    Get a type of rice that has the biggest kernels that you can find.
    The recipe uses 1/2 rice and 1/2 potatoes
    Put the rice in a deep saucepan--pour water and rinse it (I swirl it around and then gently pour it off)
    Then put enough water to cover it by an inch--turn on heat (keep it low, once the water boils--you want a simmer here)
    Peel potatoes and cut into small cubes (I eyeball the potatoes to be about the same volume as the rice--don't stress over this)
    My rice takes almost half an hour to cook, I put the potatoes in 10 min before the rice is done and cook w the rice.
    I keep adding water as needed and the rice absorbs.
    I use vegetable broth crystals, if you use real broth, it takes the place of water.
    Broth is usually salty so I don't add more.
    I do add pepper.
    When the rice is almost ready I add--gasp! butter--I eyeball. A good chunk (I'm feeding 4 men--all thin)
    Then (and your rice should be creamy, not watery) I shut off the heat and let it "rest" a few minutes.
    Last I add grated Parmigiano Reggiano and mix.

    OMG - that sounds amazing! Oh wow, I need to try that 🤤

    Every time I make it, there is nothing left. I don't make it often. Let me know if it works out for you. :)