[AT WORK]
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JASMIN GALICINAO >> I work with a lot of people who are tired of making superficial resolutions, especially when it comes to losing weight. Many are ready to change their lifestyle instead of just trying the latest fad in diets. That's why I am seeing a lot of interest in the nutrition program that I spearhead at the Honolulu Club. Dietitian
Jasmin Galicinao helps clients
expand their horizonsAs a college student I became fascinated at how what we eat affects our health and performance. A nutrition course set me on the road to becoming a registered dietitian. I wanted to be a part of an industry that promotes overall health and wellness, including the mind and body. I also try to get people motivated about eating a balanced diet to get the proper nutrients -- rather than relying strictly on supplements -- and combining that with exercise as a part of their lifestyle.
Upon meeting a client, I conduct a preliminary one-hour interview to assess and analyze their weight, eating habits and lifestyle, as well as family and medical history. I also use the Nutritionist Five analysis software to give me additional insight. By inputting the member's food intake, I can get information about the kilocalories and nutrients like fat, carbohydrates, protein, vitamins and minerals that they are taking in on a regular basis. It's a very useful tool in the process of developing a client-specific nutritional plan.
I often go to a client's home to see what is in their cupboards and refrigerators, pointing out the healthier choices and foods that they should limit in order to better meet their goal. I then take them grocery shopping and show them how to cook healthy without being intimidated.
I also go with clients to their favorite restaurants to empower them ask their server about the method of preparation. I teach them not to be afraid to make reasonable requests that can make the food healthier when eating out. Or I take them to new places introducing them to the variety of healthy dining options available. I had one client who would not eat fish until he tried it at a restaurant. I find that if someone insists they do not like something, it is usually because they had a bad experience eating it a certain way. I try to open their minds to realize that the same type of food can be prepared so many ways, some better than others.
Finally, I counsel and evaluate the client through their sessions giving them time to make the necessary changes until they are comfortable with their progress. Everyone has a different timetable according to his or her individual goals. Some need the sessions for a longer period of time to gauge their success while others are excited about turning these sessions into a new way of life immediately.
At the end of the day, I feel good about helping people help themselves by offering alternatives they may not have known about on their own.
At Work is a weekly feature that shows and tells what people do for a living in their own words. Send comments and submissions to: business@starbulletin.com