Meal planning is about making a list of food that the client needs depending on his or her nutritional needs. It should also include a recipe for making the food and a shopping list that the consumers can use when shopping either in a weekly or even daily routine.
There is a need to understand the current consumer first. The consumer wants the food on demand, the entire family is sensitised to healthy solutions, and the consumers are very busy and more innovative. Practitioners need to understand the trends in health, like payment methods and change from volume-based to value-based.
The role of a dietician is changing; evolved standards of care include preserving the status quo and moving above and beyond to develop nutritional prescriptions, know patients, create a dietetic relationship and collaborate with clients in real time to help them achieve their nutritional goals.
Practises that have been used by the Eat-love company and that have proved successful are focusing on great service, teaching clients the basics of meal planning, connecting favourite recipes, and using meal plans when troubleshooting with clients with the plan as a blueprint. The main complexities of balancing a meal plan are personal tastes, beliefs, lifestyle, food allergies, and nutritional prescription.
Critique
The lessons were biased in that the narrator is trying to market and show the capabilities of their program at the Eat-Love company. This has caused a lot of deviation from the main topic, mastery of meal planning, and instead left the balancing part out of the lesson.
Final Conclusions
The session, despite the shortfall, was in large part successful. It was able to highlight the core steps needed for one to master meal planning and the why, how, and when aspects were covered.
References
How to Master Meal Planning for Your Clients – module 1. (2018). Vimeo. Retrieved 15 April 2018, from https://vimeo.com/263250652
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