3123 Nutrisystem Consumer Reviews and Complaints
During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. One's lifestyle—including diet, exercise, appropriate social behavior, and approved medical remedies—was the way to good health, and all types of food were assigned certain properties that affected a person's health. I could go on and on about the rest of Nutrisystem's dishes but I'm making myself hungry ;- I enjoy eating all of Nutrisystem's foods. Read the customer reviews. I am still losing around 3 to 4 lbs a week which might be a little atypical but I'm not complaining. The best part of the plan is that it comes with healthy foods that are already prepared for me to eat.
The kitchen staff of huge noble or royal courts occasionally numbered in the hundreds: While an average peasant household often made do with firewood collected from the surrounding woodlands, the major kitchens of households had to cope with the logistics of daily providing at least two meals for several hundred people.
Guidelines on how to prepare for a two-day banquet can be found in the cookbook Du fait de cuisine "On cookery" written in in part to compete with the court of Burgundy  by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy.
Food preservation methods were basically the same as had been used since antiquity, and did not change much until the invention of canning in the early 19th century.
The most common and simplest method was to expose foodstuffs to heat or wind to remove moisture , thereby prolonging the durability if not the flavor of almost any type of food from cereals to meats; the drying of food worked by drastically reducing the activity of various water-dependent microorganisms that cause decay. In warm climates this was mostly achieved by leaving food out in the sun, and in the cooler northern climates by exposure to strong winds especially common for the preparation of stockfish , or in warm ovens, cellars, attics, and at times even in living quarters.
Subjecting food to a number of chemical processes such as smoking , salting , brining , conserving or fermenting also made it keep longer. Most of these methods had the advantage of shorter preparation times and of introducing new flavors. Smoking or salting meat of livestock butchered in autumn was a common household strategy to avoid having to feed more animals than necessary during the lean winter months. Vegetables, eggs or fish were also often pickled in tightly packed jars, containing brine and acidic liquids lemon juice , verjuice or vinegar.
Another method was to seal the food by cooking it in sugar or honey or fat, in which it was then stored. Microbial modification was also encouraged, however, by a number of methods; grains, fruit and grapes were turned into alcoholic drinks thus killing any pathogens, and milk was fermented and curdled into a multitude of cheeses or buttermilk.
The majority of the European population before industrialization lived in rural communities or isolated farms and households. The norm was self-sufficiency with only a small percentage of production being exported or sold in markets. Large towns were exceptions and required their surrounding hinterlands to support them with food and fuel.
The dense urban population could support a wide variety of food establishments that catered to various social groups. Many of the poor city dwellers had to live in cramped conditions without access to a kitchen or even a hearth, and many did not own the equipment for basic cooking.
Food from vendors was in such cases the only option. Cookshops could either sell ready-made hot food, an early form of fast food , or offer cooking services while the customers supplied some or all of the ingredients. Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them. For the more affluent, there were many types of specialist that could supply various foods and condiments: Well-off citizens who had the means to cook at home could on special occasions hire professionals when their own kitchen or staff could not handle the burden of throwing a major banquet.
Urban cookshops that catered to workers or the destitute were regarded as unsavory and disreputable places by the well-to-do and professional cooks tended to have a bad reputation. Geoffrey Chaucer 's Hodge of Ware, the London cook from the Canterbury Tales , is described as a sleazy purveyor of unpalatable food. French cardinal Jacques de Vitry 's sermons from the early 13th century describe sellers of cooked meat as an outright health hazard.
The stereotypical cook in art and literature was male, hot-tempered, prone to drunkenness, and often depicted guarding his stewpot from being pilfered by both humans and animals. In the early 15th century, the English monk John Lydgate articulated the beliefs of many of his contemporaries by proclaiming that "Hoot ffir [fire] and smoke makith many an angry cook.
The period between c. More intense agriculture on an ever-increasing acreage resulted in a shift from animal products, like meat and dairy, to various grains and vegetables as the staple of the majority population. A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based. Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.
The most common grains were rye , barley , buckwheat , millet and oats. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period. Wheat was common all over Europe and was considered to be the most nutritious of all grains, but was more prestigious and thus more expensive.
The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes. As one descended the social ladder, bread became coarser, darker, and its bran content increased. In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter.
One of the most common constituents of a medieval meal, either as part of a banquet or as a small snack, were sops , pieces of bread with which a liquid like wine , soup , broth , or sauce could be soaked up and eaten. Another common sight at the medieval dinner table was the frumenty , a thick wheat porridge often boiled in a meat broth and seasoned with spices.
Porridges were also made of every type of grain and could be served as desserts or dishes for the sick, if boiled in milk or almond milk and sweetened with sugar. Pies filled with meats, eggs, vegetables, or fruit were common throughout Europe, as were turnovers , fritters , doughnuts , and many similar pastries. By the Late Middle Ages biscuits cookies in the U. Grain, either as bread crumbs or flour, was also the most common thickener of soups and stews, alone or in combination with almond milk.
The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Bread consumption was high in most of Western Europe by the 14th century. Estimates of bread consumption from different regions are fairly similar: Among the first town guilds to be organized were the bakers', and laws and regulations were passed to keep bread prices stable.
The English Assize of Bread and Ale of listed extensive tables where the size, weight, and price of a loaf of bread were regulated in relation to grain prices. The baker's profit margin stipulated in the tables was later increased through successful lobbying from the London Baker's Company by adding the cost of everything from firewood and salt to the baker's wife, house, and dog.
Since bread was such a central part of the medieval diet, swindling by those who were trusted with supplying the precious commodity to the community was considered a serious offense.
Bakers who were caught tampering with weights or adulterating dough with less expensive ingredients could receive severe penalties. This gave rise to the " baker's dozen ": While grains were the primary constituent of most meals, vegetables such as cabbage , chard , onions , garlic and carrots were common foodstuffs.
Many of these were eaten daily by peasants and workers and were less prestigious than meat. The cookbooks, which appeared in the late Middle Ages and were intended mostly for those who could afford such luxuries, contained only a small number of recipes using vegetables as the main ingredient. The lack of recipes for many basic vegetable dishes, such as potages , has been interpreted not to mean that they were absent from the meals of the nobility, but rather that they were considered so basic that they did not require recording.
Various legumes , like chickpeas , fava beans and field peas were also common and important sources of protein , especially among the lower classes. With the exception of peas, legumes were often viewed with some suspicion by the dietitians advising the upper class, partly because of their tendency to cause flatulence but also because they were associated with the coarse food of peasants.
The importance of vegetables to the common people is illustrated by accounts from 16th-century Germany stating that many peasants ate sauerkraut from three to four times a day. Fruit was popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes. The fruits of choice in the south were lemons , citrons , bitter oranges the sweet type was not introduced until several hundred years later , pomegranates , quinces , and, of course, grapes.
Farther north, apples , pears , plums , and strawberries were more common. Figs and dates were eaten all over Europe, but remained rather expensive imports in the north. Common and often basic ingredients in many modern European cuisines like potatoes , kidney beans , cacao , vanilla , tomatoes , chili peppers and maize were not available to Europeans until after , after European contact with the Americas, and even then it often took considerable time, sometimes several centuries, for the new foodstuffs to be accepted by society at large.
Milk was an important source of animal protein for those who could not afford meat. It would mostly come from cows, but milk from goats and sheep was also common. Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly. Poor adults would sometimes drink buttermilk or whey or milk that was soured or watered down.
On occasion it was used in upper-class kitchens in stews, but it was difficult to keep fresh in bulk and almond milk was generally used in its stead. Cheese was far more important as a foodstuff, especially for common people, and it has been suggested that it was, during many periods, the chief supplier of animal protein among the lower classes. There were also whey cheeses , like ricotta , made from by-products of the production of harder cheeses.
Cheese was used in cooking for pies and soups, the latter being common fare in German-speaking areas. Butter , another important dairy product, was in popular use in the regions of Northern Europe that specialized in cattle production in the latter half of the Middle Ages, the Low Countries and Southern Scandinavia.
While most other regions used oil or lard as cooking fats, butter was the dominant cooking medium in these areas. Its production also allowed for a lucrative butter export from the 12th century onward. While all forms of wild game were popular among those who could obtain it, most meat came from domestic animals.
Domestic working animals that were no longer able to work were slaughtered but not particularly appetizing and therefore were less valued as meat.
Beef was not as common as today because raising cattle was labor-intensive, requiring pastures and feed, and oxen and cows were much more valuable as draught animals and for producing milk. Mutton and lamb were fairly common, especially in areas with a sizeable wool industry, as was veal. Domestic pigs often ran freely even in towns and could be fed on just about any organic waste, and suckling pig was a sought-after delicacy.
Just about every part of the pig was eaten, including ears, snout, tail, tongue , and womb. Intestines, bladder and stomach could be used as casings for sausage or even illusion food such as giant eggs. Among the meats that today are rare or even considered inappropriate for human consumption are the hedgehog and porcupine , occasionally mentioned in late medieval recipe collections. In England, they were deliberately introduced by the 13th century and their colonies were carefully protected. They were of particular value for monasteries, because newborn rabbits were allegedly declared fish or, at least, not-meat by the church and therefore they could be eaten during Lent.
A wide range of birds were eaten, including swans , peafowl , quail , partridge , storks , cranes , larks , linnets and other songbirds that could be trapped in nets, and just about any other wild bird that could be hunted. Swans and peafowl were domesticated to some extent, but were only eaten by the social elite, and more praised for their fine appearance as stunning entertainment dishes, entremets , than for their meat.
As today, geese and ducks had been domesticated but were not as popular as the chicken , the fowl equivalent of the pig. But at the Fourth Council of the Lateran , Pope Innocent III explicitly prohibited the eating of barnacle geese during Lent, arguing that they lived and fed like ducks and so were of the same nature as other birds. Meats were more expensive than plant foods. Though rich in protein , the calorie -to-weight ratio of meat was less than that of plant food.
Meat could be up to four times as expensive as bread. Fish was up to 16 times as costly, and was expensive even for coastal populations. This meant that fasts could mean an especially meager diet for those who could not afford alternatives to meat and animal products like milk and eggs.
It was only after the Black Death had eradicated up to half of the European population that meat became more common even for poorer people. The drastic reduction in many populated areas resulted in a labor shortage, meaning that wages dramatically increased. It also left vast areas of farmland untended, making them available for pasture and putting more meat on the market. Although less prestigious than other animal meats, and often seen as merely an alternative to meat on fast days, seafood was the mainstay of many coastal populations.
Also included were the beaver , due to its scaly tail and considerable time spent in water, and barnacle geese , due to the belief that they developed underwater in the form of barnacles. The Holy Roman Emperor Frederick II examined barnacles and noted no evidence of any bird-like embryo in them, and the secretary of Leo of Rozmital wrote a very skeptical account of his reaction to being served barnacle goose at a fish-day dinner in Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea.
The herring was of unprecedented significance to the economy of much of Northern Europe, and it was one of the most common commodities traded by the Hanseatic League , a powerful north German alliance of trading guilds. Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople.
Stockfish , cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water.
A wide range of mollusks including oysters , mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most. Freshwater fish such as pike , carp , bream , perch , lamprey and trout were common. While in modern times, water is often drunk with a meal, in the Middle Ages, however, concerns over purity, medical recommendations and its low prestige value made it less favored, and alcoholic beverages were preferred.
They were seen as more nutritious and beneficial to digestion than water, with the invaluable bonus of being less prone to putrefaction due to the alcohol content. Wine was consumed on a daily basis in most of France and all over the Western Mediterranean wherever grapes were cultivated. Further north it remained the preferred drink of the bourgeoisie and the nobility who could afford it, and far less common among peasants and workers. The drink of commoners in the northern parts of the continent was primarily beer or ale.
Juices , as well as wines, of a multitude of fruits and berries had been known at least since Roman antiquity and were still consumed in the Middle Ages: Medieval drinks that have survived to this day include prunellé from wild plums modern-day slivovitz , mulberry gin and blackberry wine. Many variants of mead have been found in medieval recipes, with or without alcoholic content. However, the honey -based drink became less common as a table beverage towards the end of the period and was eventually relegated to medicinal use.
This is partially true since mead bore great symbolic value at important occasions. When agreeing on treaties and other important affairs of state, mead was often presented as a ceremonial gift. It was also common at weddings and baptismal parties, though in limited quantity due to its high price. In medieval Poland , mead had a status equivalent to that of imported luxuries, such as spices and wines. Plain milk was not consumed by adults except the poor or sick, being reserved for the very young or elderly, and then usually as buttermilk or whey.
Fresh milk was overall less common than other dairy products because of the lack of technology to keep it from spoiling. However, neither of these non-alcoholic social drinks were consumed in Europe before the late 16th and early 17th century. Wine was commonly drunk and was also regarded as the most prestigious and healthy choice. According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down.
Unlike water or beer, which were considered cold and moist, consumption of wine in moderation especially red wine was, among other things, believed to aid digestion, generate good blood and brighten the mood. The first pressing was made into the finest and most expensive wines which were reserved for the upper classes.
The second and third pressings were subsequently of lower quality and alcohol content. Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication.
For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice. The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product. Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem.
Even if vinegar was a common ingredient, there was only so much of it that could be used. In the 14th century cookbook Le Viandier there are several methods for salvaging spoiling wine; making sure that the wine barrels are always topped up or adding a mixture of dried and boiled white grape seeds with the ash of dried and burnt lees of white wine were both effective bactericides , even if the chemical processes were not understood at the time.
Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome. Spiced wines were usually made by mixing an ordinary red wine with an assortment of spices such as ginger , cardamom , pepper , grains of paradise , nutmeg , cloves and sugar.
These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and claré. By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated. Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale , particularly towards the end of the Middle Ages.
In England , the Low Countries , northern Germany , Poland and Scandinavia , beer was consumed on a daily basis by people of all social classes and age groups. For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil. Even comparatively exotic products like camel 's milk and gazelle meat generally received more positive attention in medical texts.
Beer was just an acceptable alternative and was assigned various negative qualities. Unfortunately, even in these alternate diagnoses, a change in diet restricting FODMAPs may improve symptoms and mask the fact that the correct diagnosis has not been made. This is the case with coeliac disease where a low-FODMAP diet can concurrently reduce dietary gluten, improving symptoms, and also affecting coeliac diagnostic indices.
Misdiagnosis of intestinal diseases can lead to secondary problems such as nutritional deficiencies, cancer risk, or even mortality in the case of colon cancer. World Gastroenterology Organisation Global Guidelines. Archived from the original on 17 March Retrieved 4 June Advanced Therapy of Inflammatory Bowel Disease: Enzyme therapy can help reduce symptoms in IBS patients sensitive to galacto-oligosaccharides GOS present in legumes, soy milk and nuts".
Retrieved 3 June Archived from the original PDF on 14 December Retrieved 16 May Furthermore, the practicality of maintaining these interventions over long periods of time is doubtful.
At a practical level, adherence to defined diets may result in an unnecessary financial burden or reduction in overall caloric intake in patients who are already at risk for protein-calorie malnutrition. J Agric Food Chem. J Hum Nutr Diet. Human nutritions and healthy diets. Omnivore Entomophagy Pescetarian Plant-based. Bodybuilding supplements Meal replacement Therapeutic food. Liquid diets Very low calorie. Category Commons Cookbook Food portal, Health and fitness portal.
Irritable bowel syndrome IBS. Gut—brain axis Hypothalamic—pituitary—adrenal axis Sympathetic nervous system. Retrieved from " https: Diets Metabolism Gastroenterology Carbohydrates. Unrecognized language CS1 Dutch-language sources nl. Views Read Edit View history. VERY poor about keeping the customer happy, however, are not timid about selling you the program. Shame on you, Nutrisystem. We are sorry to hear about the spoiled and stale items you received. We will be reviewing your account and reaching out soon.
I am not sure why in today's time of electronics that it takes so long to get the information. We are sorry to hear that it took you so long to receive the information you needed for the program. We will be reaching out shortly. Pleased with the conversation with my counselor. I feel I have a better handle on what I should be doing. I am looking forward to losing the weight I have set my goal for. Thank you very much for your help. We are happy to hear that you feel like you understand the program better after speaking with one of our counselors.
Please let us know if there is anything else we can do to help! I wrote in with a few complaints about some of the food I received; some broken food, bags not sealed and crushed muffins. Allison was very helpful and courteous and was able to change my mood. Thank you Allison for being pleasant and helpful. Thank you for the kind words! We will be sure to pass this compliment onto Allison.
Keep up the excellent work on the program, Chris! I didn't know this when I originally call to cancel my account. Not that I like it, I understand that it was to be paid now. I was on hold for several minutes and when he finally came back he proceeded to tell me that his supervisor was at lunch and would called me back when she returned, "Oh and by the way here's your confirmation for your cancellation".
At that time I received an email from my PayPal account, advising me that I just made a payment to Nutrisystem. The man had the nerve to charge my account while he had me on hold.
I have called every day, each rep has told me what he did was ok. This is so sad, that he could do this behind my back and it be ok. My call is being reviewed now sure it is but, we all know how this is going to end. I will continue to call each day until I get a callback. He knew what he was doing was wrong, why else would he have to sneak and charge me. I want an apology and someone to tell me what he did was wrong! If I were Marie Osmond, I wouldn't want to be known as a spokesperson for a company that has such bad reviews.
BBB alone has 99 bad reviews and I am getting ready to add another. I guess that wasn't necessary to be said. We are sad to hear about the way you were treated when calling. This is NOT okay. After the 3rd call to NutriSystem about a late order, Beth finally came online and made a return customer — yet again — out of me. We are so happy to hear that Beth was able to straighten things out for you. We wish you continued success on and off the program. Rachel was very helpful in helping me to better understand my needs while on the plan and I am very thankful for her professionalism.
So far I am enjoying being on Nutrisystem. All of the food does taste very good. The only negative thing is that when I first order they did not tell me that there was so much chocolate in the turbo box. I specifically requested no chocolate. Maybe training is advisable for people helping people to order food. Thank you very much. We are so happy that Rachel was able to help you get started on the program. We are sorry that you received so much chocolate after requesting no chocolate.
We will be sure to pass this along for coaching. Best wishes as you continue on the program. I have been overcharged. Counselors at Nutrisystem keep telling me the issue has been addressed but I do not receive a refund.
This is very upsetting and seems to me to be a bit fraudulent. Please refund my money! We are sorry to hear the NuMi promotion fell off after placing the order.
I have been on the Women's Uniquely Yours Program for 13 months, and have lost over 90 pounds. The frozen food is amazing, and I was never hungry or felt deprived. The delicious snacks and double chocolate muffins have kept me satisfied and I never felt deprived. Thank you for the kind words and keep up the awesome work! Canadian turkey bacon egg and cheese muffin missing cheese - Thank you for the response.
I did not to think to take a picture of the back with the information. If this occurs on the next I will. The cheese was missing on two of the sandwiches out of four on this order. I was trying to explain to the last counselor that I spoke to what was happening to me with eating the food and that it was making me sick. This is not in regards to Kim in returns. Kim was helpful and very nice to me.
Anyway, the last counselor I spoke to was so rude and talked over me and would not let me finish my sentence. It's really upsetting that I did not write her name down.
It would be the counselor that I spoke to before I spoke to Kim. We are so sorry that you had such a poor experience. We will definitely be looking into this and reaching out soon. I had a question about my food. Chat with your counselor.
Very helpful but our chat was interrupted. I need to know how to continue after the first week. I am still confused on how to continue after the first week. Thank you for reaching out. We will be assigning this to a member of the Consumer Experience team to reach out and assist you. The quality of food was pretty good with several options to choose from. Unfortunately when they were out of stock they substituted other food!
Changing your plan such as delivery frequency was very difficult and why I left. Thank you for the feedback. We are sorry that you left for those reason. We will be reaching out to get further information.
Have a good one! Over the last several months, I have tried over and over to resolve an ongoing problem with order fulfillment. Customer service refused to help and refused my repeated requests to escalate the issue and finally Nutrisystem decided to dump me. Even in my last e-mail communication with Nutrisystem where I yet again outlined the problem, the reply back from Nutrisystem completely ignored the majority of what I wrote.
It looks like if Nutrisystem doesn't say anything about the problem, then it magically doesn't exist somehow. This shows that Nutrisystem has drastically fallen in terms of focusing on customer needs and flat out refuses to deal ethically with the customer.
We sincerely apologize for your experience. We certainly do not want a long-time member to feel such a way. We will be investigating this and reaching out soon. I have had a couple questions for your people there and I emailed them for a answer. First reply was very fast, second was a bit slower but they explained to me the reason why.
I have been very satisfied with everything from Nutrisystem!!! Thank you for your patience and understanding. We are happy to hear you got the answers you needed.
We wish you the best of luck on the program! This is the 2nd time I've been on the NutriSystem plan. First time was a hit. Lost almost all my weight and kept it off for over a year. Just a little more weight to lose so I ordered again for 2 months. First shipment arrived on time and the food was terrific. Second shipment has the frozen food arrive a couple days late.
The 2nd shipment of non frozen food is still not here after being over a week, now almost a week and a half late. How am I to stay on the regiment with half the menu missing for over a week? My assistant called NS as she ordered for me and asked for help—reimbursement— compensation of some sort. The reply from Nutri system? I even referred you to my sister and brother in law— who both signed up. We apologize that your 2nd order took longer than expected to get to you. We completely understand how this can throw someone off.