Melinda Appleby
There has certainly been far less travel recently!
Working from home has had its pros and cons, but the reality for some people is that they have to travel for their job.
When your client is using a meal plan they may need guidance or reassurance on how to handle the disruption to their eating.
The two main things encountered when traveling are eating out and what to have for snacks during the day.
Snacks
- If possible they can check if there’s a supermarket or larger convenience store near their accommodation. That way they can grab some fresh fruit and veg.
Great choices are bananas, apples, carrots and mini cucumbers.
- Nuts, trail mix, rice cakes, wholegrain crackers, packets of roasted chickpeas - are all good options.
- There are more and more options for small canned goods. There is always the trusty small tin of tuna, but that’s not everyone’s cup of tea, and the smell isn’t always appreciated. There are often options like tinned chickpeas or other legumes available too.
Eating Out
- Ordering vegetables on the side rather than chips is an easy way to still get a good vegetable intake for the day.
- Don’t be afraid to ask for changes to dishes. For example vegetables cooked in olive oil rather than butter. The restaurant may be happy to oblige - you never know if you don’t ask.
- Asking for sauces or dressings on the side means you can control the amount added to the meal.
- Avoiding sugary drinks and opting for water or sparkling water is always a good choice.
- Choosing a dish with whole grains will always fill you up for longer.
- For a sauce based meal - choosing tomato rather than creamy ones usually lowers the calorie count.
- Eat slowly. Chewing your food more helps digestion and allows your brain to register when you’re full. It takes around 20 minutes for satiety signals to kick in.
- Rather than ordering dessert, opt for a coffee instead.
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