Working as a dietitian for over a decade has taught me that in order for nutrition plans to be sustainable, they have to be effective, enjoyable and easy to implement. I put a lot of focus on incorporating client's food preferences, and making small changes to their baseline diet so it doesn't feel overwhelming.
To ensure that a client's nutrition plan is sustainable in the long term, I start by asking them about their favorite foods and incorporating those or more healthful versions into their plan. For example, I had a client who loved chocolate and was open to making changes but insisted she needed to have chocolate every day for the plan to work for her. We explored different chocolate options and found a high-quality dark chocolate made without dairy or emulsifiers that she enjoyed. Instead of consuming an entire chocolate bar daily, she discovered that one piece of this delightful chocolate was enough to satisfy her cravings. This approach helped her improve symptoms, lower inflammation, and eat for overall health, ultimately allowing her to maintain this new habit long term.