The Situation

In a modern 北京 (Beijing) restaurant, a young health-conscious couple discusses their 营养成分 (nutritional content | yíngyǎng chéngfèn) requirements with the chef. They emphasize the importance of 食品安全 (food safety | shípǐn ānquán) and their preference for 无化学添加 (no chemical additives | wú huàxué tiānjiā) foods.

Following a specific 膳食指南 (dietary guideline | shànshí zhǐnán), the diner explains his or her 个人偏好 (personal preferences | gèrén piānhào) and 饮食习惯 (eating habits | yǐnshí xíguàn). They check 食品标签 (food labels | shípǐn biāoqiān) for ingredients, focusing on 微量元素 (trace elements | wēiliàng yuánsù), 蛋白质 (proteins | dànbáizhí), and 碳水化合物 (carbohydrates | tànshuǐ huàhéwù).

Due to certain 不耐受 (intolerances | bù nàishòu) and 食品过敏 (food allergies | shípǐn guòmǐn), They are looking for a 个性化饮食 (personalized diet | gèxìng huà yǐnshí) that meets their 营养需求 (nutritional needs | yíngyǎng xūqiú). Both the woman and the man emphasize the need for a 饮食平衡 (balanced diet | yǐnshí pínghéng) to manage their 健康状况 (health condition | jiànkāng zhuàngkuàng) and express interest in a 低碳饮食 (low carbohydrate diet | dī tàn yǐnshí).

They inquire about options that accommodate 饮食调整 (dietary adjustments | yǐnshí tiáozhěng), especially for those with 消化问题 (digestive problems | xiāohuà wèntí). The chef assures them of a customized dining experience that aligns with their health and wellness goals.