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Tailor Made Health and Wellness

Tailor Made Health and Wellness . Emily Koval Spring 2011. Second Semester Internship . Last Semester . This Semester . Running a food psychology business- finding and maintaining clients Business start up

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Tailor Made Health and Wellness

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  1. Tailor Made Health and Wellness Emily Koval Spring 2011

  2. Second Semester Internship Last Semester This Semester Running a food psychology business- finding and maintaining clients Business start up Shadowed and sat in on clients sessions, adding input and suggestions and learned the basics of counseling ALLOWED REAL WORLD APPLICATION OF PRINCIPLES LEARNED IN PSYCHOLOGY OF OVEREATING • Projects: Interactive Cookbook, Elimination Diet Packet, Newsletters on Psychology and Food • Hands-on learning about theories behind hollistic health, wellness, stress management, exercise and food

  3. Presentation • Review Two Specific Clients • Review Main Lessons Learned • What I learned about who I am and what I want to be

  4. Client 1 • Symptoms: diabetes, thyroid issues, psoriasis, joint pain, lots of medication, seeing lots of different health care specialists, rheumatoid arthritis, respiratory infections • “whack a mole” – whack one symptom and another pops up • Food Psychology: Self-monitoring is an issue, tracking food makes her resentful, angry and hungry • Barriers to healthy eating: husband travels, dining out, not creative in cooking, wish food could be a “non event,” food is just “fuel” no appreciation for the taste, eats alone and doesn’t pay attention or acknowledge the experience

  5. Client 1 Recommendations • Be mindful while you eat, present in the moment • Elimination diet to address possible intolerances or allergies that are contributing to symptoms • Supplements: tryptophan to help with sleeping and balancing melotonin and serotonin • 40 grams of fiber when you have issues with diabetes or thyroid

  6. Client 2 • Symptoms: ADHD, bloated, headaches, poor memory, migraines, IBS, swollen joints, difficulty sleeping • ADHD-Nutrition Connection • Food Psychology: Every diet in the book fails to work, Michael Pollan Eat Real Food • Barriers: Time and planning, eating for one, keeping up with fresh produce, attention span and interest in cooking

  7. Client 2 Recommendations • Treating Adult AD/HD with Nutrition • 75 to 80 percent of AD/HD people have allergies to specific foods sensitivities • Leads to migraines, mood swings, IBS, arthritis, eczema, respiratory problems, asthma • Eliminate foods like milk, eggs, wheat, corn, chocolate, and oranges • Address allergies and food addictions • Often, a clue you are allergic to something is the addictive response • Used my interactive cookbook to help with meal planning, organization, and shopping

  8. Lessons Everyone Should Learn • Eat Real Food. The more gimmicks, the less “real” the food is. Quality is key. • Eat every 3-4 hours to balance your energy and blood sugar levels throughout the day. • Homeostasis • Enjoy your life and have a healthy relationship with food. 90-10 rule. • 30-30-40 rule: mostly meat and protein, small amount of good fat, lots of whole grains non refined carbohydrates.

  9. How TM Has Shaped My Future • I want to help people become excited about food and healthy living. • Help people function better in their lives, actualize their full potential without the use of medications and quick fixes. • I learned that Rebekah is a “why” person, and I am a “how” • People don’t like learning why they need to do something, they want to know how to do it and that is my biggest strength and differentiator in this industry. • I will continue in food psychology, personal training, and hollistic health in the future. I am working towards my certification as a personal fitness chef. I one day hope to open my own psychology center to promote nutrition, exercise, stress management, and counseling.

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