Comment pouvez-vous faciliter l’alimentation saine de vos clients ?

The way in which I work is that the client fills out a medical questionnaire and then we have a discovery appointment where we do a deep dive into their individual likes, dislikes, current habits, emotional attachment and allergies with regards food.

After a full intake and history which is many hours of discussion and questionnaires, the food journal is the most important tool I have as a practitioner. Because everyone's personality is different have multiple ways a client can keep a food journal. I give them the option to find a simple notebook if they like writing with a pen (old school), I encourage them to use MyFitness Pal and a meal plan to track their nutrients electronically if they are more detailed and like using technology, I also have a client portal that allows me to see everything the client inputs so I can give them immediate feedback (this is for those that do better when they know their coach is watching them and like the extra daily attention.)

Before creating a healthy eating plan for clients, it's essential to understand their current situation, needs, and challenges. Ask about their medical history, dietary restrictions, allergies, preferences, budget, time, skills, and goals. Use tools like food diaries, questionnaires, or surveys to gather data and spot areas for improvement. With this information, you can customize your recommendations to meet their specific needs.

Na verdade, o mais apropriado é a partir das escolhas que a pessoa já realiza, ensina-lá a melhorar-las. É besteira acreditar que se uma pessoa come pão com manteiga no café da manhã, ela vai trocar por ovos mexidos e mamão com aveia. Deve-se implementar pequenas mudanças pensando no longo prazo de acordo com a realidade de cada indivíduo.

A lot of nutrition 'facts' are not helpful to human health. It then becomes even more important to help clients to understand how their bodies react to foods.

I have an online basic course that my clients have access to, then we do group or one on one coaching weekly to answer questions and personalize their nutritional plan. I find that most people feel they need a regimented plan on what to eat in the beginning, and so I have many meal prep plans and recipes for them. Ultimately my goal is to change their belief that they need structured diets and plans so they can intuitively choose the healthiest foods for their bodies for the rest of their lives!

A key role of a culinary educator is to teach clients the basics of nutrition and its impact on health. Explain the benefits of a balanced diet with a variety of foods from different groups. Teach them to read food labels, measure portions, and compare nutritional values. Use visual aids like the plate method or MyPlate guide to help plan meals. Demonstrate how to prepare healthy, simple, and tasty recipes that are satisfying.

To make permanent changes in food behaviour sustainable long term it is crucial to provide a way of eating that tastes great, has no restrictions on portion size and needs no weighing or measuring. If the food is providing enough nutrients the body will instigate its own appetite control.

Instead of imposing strict rules, empower your clients to make their own food choices. Offer options, alternatives, and suggestions that align with their preferences and goals. Encourage them to try new foods, flavors, and cuisines. Help them enjoy their favorite foods in moderation and balance. Support them in managing cravings, temptations, and emotional eating. Praise their efforts, celebrate their progress, and acknowledge their achievements.

Introduce your clients to apps and technology that support healthy eating, such as calorie trackers, nutritional databases, and recipe apps. These digital tools can help simplify meal planning and tracking, encouraging consistency in healthy eating habits by making information and support readily available at their fingertips.

Helping clients to understand that healthy foods are normal foods means that they can continue to shop in any supermarket. With a focus on eating full fat meat, fish, dairy, eggs, nuts and leafy green veg, they can both buy ingredients anywhere and also eat out at restaurants.

A common barrier to healthy eating is the lack of convenience and accessibility. Many struggle with planning, shopping, cooking, and eating healthy meals regularly. As a culinary educator, you can help by providing resources, tools, and tips to make healthy eating easier. Share meal planning templates, shopping lists, online grocery delivery services, meal kits, or ready-made meals. Teach them how to batch cook, freeze, and store food safely and efficiently.

Provide practical tools and resources, such as meal planning templates, healthy recipes tailored to various dietary needs, and grocery shopping guides. These aids can simplify the process of adopting healthier eating habits, making it more accessible and less overwhelming for your clients to make positive dietary changes.

The environment plays a significant role in influencing healthy eating habits. As a culinary educator, you can support your clients in creating a conducive environment for healthy eating. Encourage them to involve family, friends, or coworkers in their journey. Suggest joining online or offline communities and groups with similar goals. Help them identify and minimize exposure to triggers that may lead to unhealthy eating habits. By fostering a supportive environment, clients can better sustain their healthy eating efforts.

If the food is easy to access and normal then the client can eat with family and friends. It means that they will feel included and that their new food pattern is accepted. This is crucial for long term change.

I find that group coaching is more inspirational for my clients than simply one on one coaching. When they can share what they are going through with their peers, and help each other through tough times, and share what has worked for them, the changes that happen are lasting!!!

In the beginning I encourage my clients to "prepare" for going out into the real world, eat something healthy at home before social events, plan what you will eat at restaurants, etc. But the ultimate form of preparation is creating the mindset that can handle anything that comes up, the ability to intuitively know what to do and eat in every situation that will allow them to stay as healthy as possible.

As a dietitian, I have seen firsthand the power of flexibility in nutrition plans. One client, struggled with a strict regimen due to her hectic schedule. By adapting her plan to include more grab-and-go options and focusing on nutrient-dense foods that she loved, we saw a remarkable improvement in her adherence and overall health. This experience reinforced my belief in the necessity of personalization and adaptability in dietary planning. It's not just about following a strict set of rules; it's about creating a sustainable lifestyle change that can adjust to life's ebbs and flows. Remember, the best diet plan is the one you can stick with.

Food shouldn't be bland or boring, so encourage clients to focus on variety, textures and making healthy food appealing. Also focus on small, gradual shifts in habits instead of drastic overhauls that can overwhelm them.