Module 22-Comprehensive Guide to Coaching Secondary Food and Integrated Nutrition

Practice flashcards covering the core concepts of integrated nutrition coaching, specifically focusing on the relationship between primary and secondary food.

Primary food

Non-food sources of nourishment that include relationships, spirituality, physical activity level, and career.

Secondary food

The actual food and nutrition we consume to nourish our bodies.

Integrated nutrition health coach

A professional who focuses on primary food and guides clients toward small, sustainable behavior changes to support health.

Emotional attachment to food

The connection people have to what they eat based on past experiences, often linked to joy, comfort, security, and freedom.

Bio individuality

The concept that every person has unique dietary needs and what works for one person may not work for another.

Whole foods

Natural, unprocessed foods such as fruits and vegetables that form the basis of a nutritious diet.

Limiting beliefs

Obstacles to progress such as the idea that healthy eating is inherently complicated or too time consuming.

Authenticity

The practice of staying within a coach's unique scope of value rather than trying to replace specialists like registered dietitians or physicians.

Three-day outline

A method of gathering evidence of a client's typical eating habits by reviewing food intake over a period of $3$ days.

High mileage questions

Deep, investigative questions used to discover the root causes and primary food imbalances driving a client's eating behaviors.

Crowding out

A strategy of adding more nutritious foods to the diet until they replace less nutritious options, rather than focus on food removal.

Sweet vegetables

Nutritious alternatives like winter squash used to satisfy a client's cravings for candy or sweets.