Bakers, cooks, and chefs

Andy and Kenny dive into various approaches to nutrition, and the way to coach individuals into developing patterns around nutrition. They stress the importance of creating sustainability around the way we eat. Andy gives some insight on how the government has handled nutrition, starting in the 1730’s when vitamin c intake was encouraged to battle scurvy, to the Food Guide Pyramid in 1992.

Kenny and Andy classify individuals as bakers, cooks, and chefs based on how they react to nutritional coaching. They dissect appropriate macronutrient breakdowns, and give suggestions on how to ease people into making good choices. Andy talks about the importance of positive association with eating habits and cautions the audience about becoming a nutritional liability.

“I go and get blood work. Every year I pick one or two things to change to see if there is an evolution.” — Kenny Kane

Key Takeaways

• Baker vs. cook  —  Some of us are bakers and respond really well to a concise set of instructions on how to eat, when to eat and what to eat. Others are cooks and prefer a general idea in terms of guidance and want the freedom to improvise.
• Be ok with being wrong  —  It is important to approach information with a non-dogmatic mindset. Be clear in the fact that “this is what I believe now, but when presented with new and better information, I am willing to change my stance.” Make the best possible recommendation with the information you currently have.
• Start with cooks  —  When giving initial nutritional advice, it is best to give general, non-complex ideas for a person to work with. Once they have mastered the basics, you can give them “baker” instructions and guidelines that are much more detailed.
• Keep it positive  —  Tell people the things that they should include in their diet, versus giving a list of things to exclude. This helps to build a positive association around their new eating habits.
• 90% of diets are 90% the same  —  Andy states that most diets have a lot in common. Some of the areas of overlap include:
  • If you are trying to lose fat or build muscle, it comes down to caloric restriction.
  • You want 50–75% of your plate to be vegetables.
  • Fats and proteins should be 25–30% each.
  • Focus on eating real food.
  • Eat vegetables both cooked and raw.
  • Maximize the variety.

“90% of diets are 90% the same.” — Dr. Andy Galpin