Infuse 5 September 2018 | Page 9

Meal prep is a key component of this
strategy. “I meet regularly with Jeff and his
wife Joanna to discuss the challenges of
meal planning and prepping. We’ve set goals
around the timing and composition of meals,
as well as macros around training –and, of
course, taste!” said Sav.
Speaking of taste…his client clearly loves
the flavour of food, which Sav was happy
to accommodate. “Jeff has made it very
clear that he needs to continue to enjoy
his food, so I balance the dual challenges
of meeting his nutritional requirements
while ensuring he enjoys what he eats!” Sav
shared. “Working long-term with an athlete,
you get an understanding of their likes and
dislikes – and they learn to take on board
your education and adapt it to their
own choices.”
Sav shared an example of how he manages
this balance of flavour and nutrition: “I
take a meal Jeff enjoys and work to improve
the quality of some of the ingredients or
cooking methods used. For instance, Jeff
dislikes porridge; however blending oats into
a smoothie is more palatable for him. Also,
Greek yoghurt has become very versatile in
Jeff’s diet recently, because he can use it as
a substitute for dressings that are generally
higher in fat and sugar. He’s grown to enjoy
Greek yoghurt!”
Images courtesy of Paul Lewin Photography
“...I balance the dual
challenges of meeting
his nutritional
requirements while
ensuring he enjoys
what he eats!”
interview continues overleaf...
© Dietitian Connection
9
Infuse | September 2018