How can you develop a functional training program for people with limited access to healthy food?

As a functional medicine coach, I dealt with a client's case with limited access to healthy food, where understanding her situation was vital. Her neighbourhood had few fresh produce options, impacting her diet and energy. We discussed her goals and daily routine. She aimed to feel stronger and more energetic. I crafted a program focusing on achievable exercises, considering her nutritional limits. We used household items for workouts, and I guided her on maximising nutrition with available food. Each step was a careful balance, respecting her lifestyle and resources. Her progress was Remarkable. She's now fitter, empowered, and improving her situation. My role? A guide, turning her constraints into stepping stones for a healthier life.

For those who have limited to access to healthy food such as organic produce or limited selection of fruits and vegetables. I first educate them about common misconceptions of what are healthy foods and drinks. First, fruit juices like orange juice may seem health but often carry lots of sugar. Then educate them on how to properly misguided labels, such as fat free and gluten free. Many common grocery stores carry beans/ legumes which contain a good amount of fiber and protein.

I'd first make an effort to educate clients on varied reasons for eating: survival, performance, and emotional response. Stress the importance of nutrition for health, performance, and emotional well-being. Encourage awareness of emotional triggers for eating and promote mindful eating. Emphasize individualized, balanced approaches aligning nutrition with personal goals and well-being. Understanding this context sets the foundation for informed and healthier food choices.

Amid limited gym access due to financial constraints, clients may lack standard equipment but have everyday items like ropes, chairs, stairs, buckets, or rocks. Effective training means creatively using these resources. A coach's skill in designing exercises with unconventional tools is crucial. Thus, a firm grasp of movement patterns, planes of motion, and structured programming is vital for tailored workouts within resource constraints.

Work with what you have. Limited access to healthy food means that there is an added element of disciplined eating. Aligning dietary habits along with your training program will keep you on track. Planning meals, shopping on a full stomach and researching healthy(ish) options available nearby will go a long way in ensuring you hit your goals, every time.

Limited access to healthy food is a challenge, but one that can likely be overcome with education. Spending time with your client to help them understand whole food consumption in contrast to processed foods, and brainstorming meal plans that are attainable with time and economic constraints, will form the foundation of nutrition education. Choosing foods that are packed full of nurtrients that are tasty, inexpensive and can be prepared ahead of time can be presented like a fun challenge. Having your client track their current food intake will reveal opportunities to subtract empty calories and unhealthy fats, and add in whole foods that can have tremendous benefit. Chickpeas, green beans and sweet potatoes are good examples of these foods.

Guide clients to recognize the value of consuming whole foods, emphasizing that nutritional excellence doesn't necessitate high costs. Encourage appreciation for the affordability and nutrient density of whole, minimally processed foods, fostering a practical and sustainable approach to nutrition.

Teaching people to decipher food labels to subsequently prioritize and pair nutrients for a balanced diet can equip them to be resourceful when circumstances aren’t ideal.