Help Food Sensitive Clients Through the Grey-Zone
Do you feel unsure of what to say when counselling food sensitivity clients? Do you wonder if you are making a difference? Or maybe you worry that you are doing more harm than good.
Perhaps you are looking for a new practice where you can make a meaningful difference in your clients’ lives?
Food sensitivity is challenging. There are very few evidence-based resources to guide assessments or interventions. Without black-and-white answers, this is a grey-zone of clinical practice. Health professionals often feel unsure how to help food sensitivity clients, and as a result, clients are passed from one professional to another without getting any real help.
Help Food Sensitive Clients Through the Grey-Zone will give you the knowledge, skills, and confidence to support this under-served client population.
- 9 Comprehensive Modules (see Module Outline): The content is provided through written format, video, and audio to suit different learning styles. It is engaging and practical. I use stories/case studies and conversational language to keep it interesting.
- Self-reflection questions: The questions help you think deeply about your current approach, so you can make meaningful changes and transform your practice.
- Private mentoring with Wendy: You can book two thirty-minute phone calls with Wendy to discuss challenging cases or get advice on starting or changing your practice.
- Unlimited email questions: I encourage participants to email as often as needed, and I respond within twenty-four business hours.
The course will help health care professionals:
- Understand the “big picture” of food allergy and intolerance pathology and how the different conditions fit together.
- Appreciate the challenges and suffering that FS clients encounter.
- Feel comfortable supporting clients through a self-reflection journey.
- Reduce clients’ body and food mistrust.
- Plan effective elimination diets and food challenges.
- Provide clients with tools to make meaningful, life-long changes in their approach to food and their health.
- Strengthen their food sensitivity practice or establish a practice to support this under-served client population.
I would suggest planning for about twenty hours. The modules are quick to read, but to make meaningful changes to your practice, it is essential to take time for the self-reflection questions.