Assistance in working with OPEN

OPEN enables you to monitor, assess and plan your eating and physical activity habits.

Food lexicon contains detailed information about the dishes which you prepare at home or buy in store. Foods which can be found in the lexicon can be added into the food diary, where you can observe your habits, or into your menu planner, where you plan a healthy diet.

If you can not find an answer to your question among the topics listed below, please contact us at


You can create or edit a meal on the "Edit meal" or over the ingredient name.


You can find a specific food by clicking on the search window that will display your favorite dishes. If the food you are looking for is not a favorite, type the first few letters of the plate or activity and will take all possible outcomes. Select by clicking on the name you want in the list of results.

The food list contains raw food or cooked foods which are disclosed beside the name of the food, for example:
  • "White rice" means raw rice. "Cooked Rice" means that the rice was submitted to heat treatment, ready to eat;
  • "Instant vanilla pudding pack" means that the dish is pre-prepared. "Instant vanilla pudding pack, made up with skimmed milk" means that the dish is ready to eat.
If your meal is a recipe, it is applied the common name or the name specified by the author, eg "pancakes" means "pancakes prepared."

Standard measuring units

In the preparation of food we often use standard measuring units - cups, spoons and teaspoons, to measure the quantity of ingredients. Since each ingredient has a different weight, the table below can help you determine the exact weight of the ingredients which you have added in "standard measuring units".

Food pyramid

Food Pyramid provides information on coverage of the main groups of foods with the selected food or with the ingredients of a meal.

Table of nutritional values

Table of nutritional values ​​of foods, meals or menus provides information on the energy value and the value of macronutrients (proteins, fats and carbohydrates) and selected nutrients.


1 kcal = 4.2 kJ

Daily energy intake depends on body type and lifestyle factors. Lifestyle factors include activity levels and exercise. It is calculated by multiplying your basal metabolic rate and physical activity level.

Basal metabolic rate (BMR) is the amount of energy used for the maintenance of basic life processes in 24 hours by a person fasting for at least 12 hours and who is physically and mentally at rest, at room temperature (18-24 ° C).


Macronutrients include proteins, fats and carbohydrates.

Macronutrients are organic compounds which are put into our body in relatively large quantities (grams) and serve as an energy source but also have other important functions.

macronutrients ratio

The pie chart gives the ratio of the energy of a food or meal or menu of proteins, fats and carbohydrates.


If a meal is unbalanced and can not be balanced with the existing ingredients, the application will offer you a list of possible substitutions or additional ingredients.  Choose the one that fits you best and the application will try to balance the meal again.

Unfamiliar dish

If you can not find the desired dish in the food lexicon, you can enter its name under the unfamiliar dishes. Our specialist will carefully examine your recipe and calculate the energy and nutrient value and add the dish in the lexicon.


In the notes form you can enter notes relating to either the daily menu or describe your general feeling that day.

My profile

The registration into our system requires the data including user name, e-mail address and password. 

Upon the registration you will receive message on registration to your e-mail address. 
The registration is confirmed by clicking the received link. You do not have to answer the message,

BMI - Body mass index

Body mass index (BMI) is the ratio of body weight and the square of height that is calculated in kg/m2.

Waist to hip ratio

Waist circumference is measured at the mid point between the lower edge of the arch rib and ridge of the os ilium, which represents the level of the navel.

The hip is measured at the widest point.


  • above 0.7 it is a threat to women's health,
  • above 0.86 it is a major threat to women's health,
  • above 0.8 it is a threat to men's health,
  • above 0.95 it is a major threat to men's health,
in terms of chronic non-communicable diseases.

Risk level

From the BMI, waist and hips, the risk level for chronic non-communicable diseases (cardiovascular diseases, type II diabetes, breast cancer, colon cancer) can be concluded.

Observed nutrients

During recording or planning of the menus, you can monitor the input of selected nutrients or protective substances.

Each individual or his trustee can include various parameters from the groups of carbohydrates, fats, proteins, vitamins and minerals among the observed nutrients. For the reasons of transparency we have limited the number of observed nutrients to 13 (macronutrients: proteins, fats and carbohydrates + 10 selected macronutrients).

Reference values for food intake

Reference values ​​for food intake define the number of food units per particular group, distributed into individual meals.

Reference values ​​for food intake are generally agreed with the trustee. Food units per groups are divided into several meals.

The unit of every food from a selected group contains similar amounts of carbohydrates, proteins, fats and energy. Therefore, every food from a selected group can be substituted with every other food from the same group. A food unit represents the net amount of food consumed without wastage, i.e. without peel, skin, bones, etc.

Reference values for nutrients intake

Reference values ​​for nutrient intake define the amounts of nutrients, which are assumed to protect us from food related health defects and allow full performance. Besides they should enable the formation of some kind of a body reserve which is available immediately and without health risk, at sudden increased needs.

Unhealthy individuals are defined reference values ​​for nutrient intakes by their trustee!

My care-providers

If you are under expert supervision or a clinical dietitian, a physician and/or nutritionist, they control your profile as care-providers.

Food lexicon

Enter the first letters of the dish or activity into the browser and confirm by clicking the "Find" button. The list will display the search results, click to select the name in the list of results.
If a food is a dish consisting of several foods, the ingredients appear on the right. By clicking the name of the ingredient you can also see information about the selected food.

Food Lexicon contains foods in raw and heat-treated state, which is extra marked next to the name of the food.
  • "white rice" means the rice feedstock in raw state, while the "cooked white rice" means heat-treated rice by boiling, ready to eat;
  • "Package of Instant Vanilla Pudding" means the feedstock from which a dish is prepared, while the "Package of Instant Vanilla Pudding, Prepared with Whole Milk" means a dish ready to eat.
If a dish is a recipe, then the common name or the name specified by the author is used, for example "polenta" means "cooked polenta".

The food is included in ...

If a food is an ingredient of a dish, the ingredients appear in the list. You can read the information on selected dish by clicking the name of the dish.

Dish ingredients

If the selected food is a compound dish, the ingredients appear in the list. By clicking the ingredient, you can read the information on selected ingredient.