Weight loss is not a black and white progress in the 21st century, energy in and energy is the focus, but you have to take in consideration a variety of factors about your client (social determinants of health, motivation, gut microbiome, food intolerances, mental health, social support, education etc. etc.). One method I have focused on with clients over the years to organise lunch & dinners is sticking to a plate model including 1/4 of the plate with lean meat 🥩 , eggs 🥚& plant based sources, + 1/2 plate with plenty of colourful veg 🥦🌶🍆 and a 1/4 with a source of complex carbohydrate from starchy veg or whole grains 🌽🥔🌾 + a few tsps. of oils of sauce. —- Calories counting can work, but learning about serving sizes, portion sizes & being active throughout the day is certainly a more realistic hands on approach to eating healthy & weight loss. — What do you recon?? - #healthyeating #portionsize #calories (at Chelsea, Victoria, Australia) https://www.instagram.com/p/Bw1fQSeFtdM/?utm_source=ig_tumblr_share&igshid=tkvyx26z4l0d
