Dieticians, could you provide an example of how you've dealt with conflicting nutrition information when advising a client?

I have many type II diabetics who "eat healthy" but don't see great results. Many of them starve themselves or do rigid diets which they could not sustain long-term and will eventually fail. I teach my patients to eat 3 meals and 3 snacks while at the same time focusing on their metabolism and the inflammation in their bodies to achieve long-term success with weight and blood sugar.