[Newsletter] The Smartest Coach in the Room

Where do food preferences come from? Every Saturday, The Smartest Coach in the Room delivers helpful takeaways on the hottest nutrition and health topics and the world’s most effective coaching techniques. (Did some amazing friend forward this to you? [Subscribe here]( Why do some clients refuse to eat broccoli? … Or fish? … Or quinoa? Or just about any other food you suggest? Food preferences are highly individual. Sometimes your clients’ tastes might seem quirky, or finicky. Maybe even obstinate. Would it kill them to try it? Client preferences may differ from your own—and that’s OK. Your client may never develop a taste for leafy greens or whole grains. And, they may continue to appreciate foods you wouldn’t touch with a ten foot pole. But, you can work with a client’s food preferences, rather than against them. Food preferences are shaped by many factors. There are lots of reasons why people like or dislike certain foods: 🧬 Genetics. Each person has different taste, texture, and nutrient receptors, which influence how we experience food. For example, some people are “supertasters,” which means they’re unusually sensitive to certain flavors, such as the bitter compounds in many green vegetables. 👶 Age. Taste preferences change with age; that’s one reason why children can be picky, and elderly folks may lose interest in food. 🧠 Neurodivergence. Neurodivergent folks (such as those on the autism spectrum or with sensory processing disorders) may be more particular about food, including textures and preparations. 🫄🏿 Health and reproduction. Pregnant women may notice their food preferences change significantly, and frequently. The same is true for people with chronic diseases such as cancer (or during chemotherapy.) 🌐 Cultural background. We tend to feel comforted by eating foods we grew up with. Plus, certain foods may help you feel connected to your family or culture. Help clients eat better—while respecting their preferences: ▶️ Get curious. When you understand your clients’ relationship to different foods, it can help you adjust your coaching recs to their particular needs, preferences, and goals. Ask and explore: - What foods do they enjoy? - Of the foods they feel attached to, what do those foods mean to them? What’s the “story” behind the food? - Which foods are off-limits? (And why?) ▶️ Don’t tell clients the foods they like are “bad.” Respect and appreciate their attachments. ▶️ Look for ways they can enjoy those “less-than-ideal” foods appropriately. (In smaller amounts; with minor substitutions; at special occasions only, etc.) ▶️ Experiment with different cooking methods and preparations. Perhaps they hate boiled Brussels Sprouts, but actually love them [pan fried with chili and lime](. Want to learn how to navigate tricky client situations like these? Wish you could know what to do or say to help your clients achieve the results they’re after? Check out our [Level 1 Nutrition Coaching Certification](. You’ll learn both the science of nutrition, and the art of coaching. So you can help clients eat, move, and live better—for life. [Become a Certified Nutrition Coach - Join the presale list for the #1 rated PN Level 1 Nutrition Certification]( Cheers, Camille --------------------------------------------------------------- Camille DePutter Co-author of PN’s Level 1 Certification textbook Precision Nutrition (Home of the World’s Top Nutrition Coaches) --------------------------------------------------------------- What did you think of this email? Precision Nutrition Business Insider's #1 Choice for Nutrition Certifications in 2022 --- To view this email as a web page, click [here.]( Precision Nutrition Inc. 18 King Street East, Suite 1400 Toronto, ON, M5C 1C4, Canada Finally, nutrition makes sense. Visit us at [www.precisionnutrition.com]( today. Follow us on [Unsubscribe or Manage Preferences](