176. Why We Get Stuck When Working With Food Issues
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176. Why We Get Stuck When Working With Food Issues
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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 Lab is 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.
Click here to find out more
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