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An online continuing education program for health professionals (especially Registered Dietitians) to build supportive connections and therapeutic plans for complex clients.
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I’ve been there too. Food sensitivity is challenging. There are very few evidence-based resources to guide assessments or interventions. It has taken me many years to figure out the best way to approach challenging cases.
Professionals want to feel more confident when supporting food-sensitive clients, especially when there is potential to do more harm than good. It is easy to say the wrong thing and create food fear and disordered eating.
For these reasons, plus more, professionals like you have prioritized their learning to upskill themselves in food sensitivity. By doing so, clients don’t have to go from one practitioner to another searching for someone that can help. You can support them to make meaningful, life-long changes to how they approach diet and health.
You are trying to find the answers – reading articles and journals, talking to other professionals only to wind up frustrated because you still don’t have the answers your clients need.
You need someone to show you how. Someone who will teach you. Support you.
In my first year of practice, I read an article about food allergies and instantly found my life-long career focus. Initially, I was fascinated by the science, but as I worked with clients, I realized that my true calling was helping people live well and move past their restrictions.
In addition to client counseling, I have developed university and continuing education programs for registered dietitians. As an expert in food hypersensitivity, I have been invited to speak at many national conferences and sat on the medical advisory committees of non-profit organizations.
1. Stop creating food fear and disordered eating patterns with your clients.
2. Allow your patients to feel supported and heard in a world that has previously made them feel angry, invalidated, and deflated.
3. Plan and implement effective elimination diets and food challenges to help your clients find a diet that works for them.
4. Understand the “big picture” of food allergy and intolerance pathology and how the different conditions fit together.
5. Empathize with food sensitivity clients’ challenges and suffering.
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 me 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.
Three months
I would suggest planning for about twenty hours. The modules are quick to read, but self-reflection is essential to make meaningful practice changes.
The FAST FREEDOM Resources are separate. If you are a registered dietitian and would like to integrate the resources into your practice, please consider becoming a certified dietitian coach.