Working with food is rarely just about food. As a practitioner you often encounter:
Resistance and ambivalence
Confusion and conflicting messages
Emotional eating and avoidance
Shame, control, and identity issues
Clients who 'know what to do' but can’t do it
Your own biases and assumptions
And over time, this work can feel:
Slow
Uncertain
Emotionally demanding
Most practitioners are trained in what to recommend but far fewer are supported in how to work when things don’t go to plan.
The Practice Labis twice-monthly a psychologist-led reflective practice group designed to support allied health professionals such as dietitians, PTs, nutritionists, nutritional therapists, and early career pracitioner psychologists and counsellors, developed to help you navigate complexity with more clarity, confidence, and clinical skill.
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