Show Notes
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More from Stronger Minds
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.
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Researcher - Serena Wilson Assistant Producer - Serena Wilson