Instructional Materials

Visual materials communicate information quickly and help clients hold onto new concepts long after their session has ended. Bonnie has developed a series of client handouts that effectively reinforce information and help clients internalize concepts into behaviors.

Squaring Off the Food Pyramid order form (print and mail with payment)

Master Handouts order form (print and mail with payment)

Squaring Off the Food Pyramid

Finally here is a food guide that helps clients make truly balanced food choices! Squaring Off The Food Pyramid encourages clients to preferentially choose produce and whole grains over refined starch and sugars, just what clients need to avoid excessive insulin production and aggravate metabolic processes. Clients are directed to choose enough lean protein with adequate fat -- primarily those healthy unsaturated fats. In addition, food choices that are less desirable are addressed effectively. Clients are directed to eat less desirable foods "cautiously" and "judiciously".
 
This is a great tool that gets away from "good food", "bad food" thinking and encourages foods choices that work! Backside of handout outlines a basic summary of nutrition and fitness guidelines addressing issues in nutrition, physical activity and stress management.
 
Available in packages of 25.

Master handouts for use with clients who are insulin resistant

NUTRITION

Basic Food Plan for Insulin Resistance -- helps clients picture a balanced diet

Exchange Food Plan for Insulin Resistance -- using food exchanges to address a balanced diet with < 50% carbohydrate

Rating The Carbohydrates -- all the intent of the glycemic index without the confusion

Basic Breakfasts (<50% carbohydrate food plans)

Breakfasts with low glycemic foods

Lunch and Dinner Suggestions (<50% carbohydrate food plans)

Lunch and Dinner meals with low glycemic foods

Vegetarian Meals (<50% carbohydrate food plans)

Low Glycemic Snack Ideas

Snacks to Last (200-300 Calorie snack ideas with <50% carbohydrate)

COUNSELING

How much is enough--identifies levels of food intake related to weight management 

Model of change--5 steps involved with the process of change in Medical Nutrition Therapy based on Prochaska's model

Functional Food Systems--identifies the stages of disordered and dysfunctional eating