At the beginning of a coaching relationship, many clients expect to be talked about food means you are given a meal plan or you just tell them what they should and should not eat. These types of nutrition instructors are limited in their usefulness and often give only short-term results. More sustainable results can be achieved by focusing on the client and long-term changes in behavior that over time can be improved and incorporated into their lifestyle.
Instead of estimating a client’s calorie expenditure and giving them broad advice on what they should eat, start by asking them open-ended questions about their eating habits, the role of food in their lives, and how they would like to improve their eating habits. . This can help you and your client work together to formulate a plan that will help them develop the skills needed to maintain healthier eating habits.
Instead of helping the customer find foods that need to be excluded from their diet, look for habits or skills related to nutrition, organization, and training that can help shape their choices.
Plan ahead with grocery lists
It is important to ask your customers about wholesome food they love and feel comfortable preparing regularly. By asking your customers these questions, you can help them compile a grocery list of products and storage at hand.
Initially, the customer could keep one or two healthy things (such as apples) from the food list to have them on hand so that they were available. Over time, the customer can purchase more items from their grocery list so that they gradually improve the food choices that are available to them on a regular basis.
Over time and practice the customer can learn to use a list of products to purchase more products to better confirm food choices and meal planning. It also helps reduce impulse purchases of foods that do not meet their nutrition goals.
More affordable health food options will help your customers shape their environment so that it supports behavior change. Helping them find their own ways to scale change according to their lifestyle allows them to take control of the process and find what suits them best.
Offer the customer suggestions for storing food at home, which facilitates healthier choices, and less useful – more complex. It has been shown that storing water and healthy snacks in easily exciting and easily visible containers increases the likelihood that people will choose these options. Manufacture preferred options easier access is a way of shaping the environment that reduces the friction to healthy choices.
Alternatively, you can ask your client how they can make unhealthy choices more difficult, thereby increasing friction or problems with less healthy food choices. This can mean placing treats and products that don’t fit their goals well, in more hard-to-reach places or even in another space as far away from the kitchen as a garage.
Ask your customers questions about what changes in the environment they can make in support of their nutrition goals. Reduce barriers to healthy choices and create friction that interferes with less desirable behaviors. As the client experiences success or challenges related to these changes, encourage them to increase or adjust these changes as needed so that they can continually improve.
Eat slowly and carefully to stay full
Eating fast and distracting are common habits that can cause customers to overeat without even knowing it. Slowing down and paying more attention to the food they eat can help them eat less, feel fuller between meals longer and reduce unscheduled snacks during the day.
Help the client identify the strategies they think are best suited to improve this eating habit. Some suggestions include stacking utensils between bites, eliminating the use of a screen while eating, or setting a timer that guides them while eating.
Asking questions to the client can help them scale their chosen strategy of slowing down and eating carefully. Initially they may do this with only one meal each day, or may set the task of slowing down the meal time to a time that is still fairly fast. The important thing is that they can successfully start and improve their mindfulness over time.
Collaborate with the customer to succeed
Asking your customers questions about what’s important to them, the nutrition changes they’re willing to make, and how they’d like to implement those changes is an important part of creating a plan that works for them in the long run. This customer-centric approach is central ACE motor methodbecause it allows them to create positive, sustainable change that is driven by their own values.
Encouraging the client to make their own decisions about the process of changing nutrition and what is appropriate to his current situation, gives them the opportunity to create changes in behavior that will support healthy choices that will lead to sustainable results.