Eating Behaviors – It’s not what we eat but why we eat. A Q&A with Jessica Schulman and T. Katz

In the U.S., our relationship with food has become largely dysfunctional.  Rife with conflicting messages, our food culture is full of symbols and language that represent a pathological relationship with both indulgence and restriction.  While we encourage indulgence in media and behavior, we simultaneously portray unrealistic body images, encouraging people to ping-pong between overeating and extreme dieting.
At the root of all this chaos is a psychological relationship with food that receives little attention, despite the fact that it begins developing during our earliest years.  Many parents and caretakers, for example, soothe and put babies to sleep with bottles and pacifiers, which encourages emotional attachments to food rather than people and quality relationships.  As a result, our culture often seeks comfort in food first.  All the while, we expect young people to make healthy eating choices with little nutritional education.
An expert on the psychology behind eating habits, Registered Dietician Jessica Schulman believes optimal health and healing only happen from within, once we address behavior, mind and nutrition – together.  Author of The Psychology of Attachment and Eating Behavior, Jessica shares some of her expertise in a Q&A with T. Katz, host of Doctor Proctor on KHTS AM-1220.
T. Katz: Americans have a weird relationship with food.  In addition to weight management, there seems to be an obsession with bikini season and all that comes with it.  What is psychonutrition?
Dr. Schulman: Psychonutrition looks at the early relationships we develop with other people and also with objects.  In the U.S., caretakers are preoccupied, so babies are bonding with bottles.  Later, when a toddler or child is distressed, we put food in their mouths.  This idea of comfort foods, which are not health promoting, is grounded in psychological theories.
There is a strong link between psychology and nutrition status, and we call this psychonutrition.  It means looking beyond the food elements and focusing on what is driving our relationship with food and the choices we make.  We are all at risk because we live in an environment that brilliantly markets the wrong kind of food.  It is easily accessible and inexpensive.  Thus, it’s vital that we look at the social environment and psychology when addressing nutrition and health.
I have found that mindful eating – moderation, slow pace and balance – and supportive relationships are the keys to good nutrition.  They may prove to be more important in reducing disease rates than even reading food labels – because these are changes in habits not just foods.
T. Katz:  In such a busy world, being mindful of our nutrition can be difficult, and when we fall off the wagon, people tend to wait for a benchmark – January 1, summer, Monday – to get back into it.  How do we get back on the wagon?
Dr. Schulman:  The most important thing we can do is plan.  Set goals.  Realistic goals.  If you are uncomfortable and fall off of the wagon, you probably didn’t plan well.  Now is always the opportunity to create new goals and plan accordingly.
T. Katz:  How can journaling help keep you on track?
Dr. Schulman:  Journaling is one of the best things my clients do.  I ask them to write down what they eat, as well as their emotional state at the time.  Not only does it help them track what they’re eating, but it also creates awareness about the emotional behaviors behind their eating habits.  If you can anticipate when you’re more likely to fall off the wagon – around the holidays or after you quit smoking, for example – it’s easier to be mindful and prevent it.  Over time, the falling off and getting back up is better, but you have to journal it to see it.
T. Katz:  We don’t parent and nurture ourselves well.  We are the first people to beat ourselves up and give up.  What do you think about the idea that we need a more loving mentality?
Dr. Schulman:  Positive self-talk does help.  For example: “I’m going to try to do better” or “I’m not going to wait for January 1” and “I’m not going to blow this next week.”  The positive self-talkers do better than the ones who say they are going to give up until January 1, and then “I’m going to be perfect.”  People who monitor and use positive self-talk take fewer missteps every year.
T. Katz:  A nutritionist whose kids who don’t like vegetables?  How do you handle that?
Dr. Schulman:  It’s true.  I have kids who don’t prefer vegetables.  If your child likes broccoli, capitalize on that!  Do as much broccoli as you can.  If they like fresh fruit, do that!
Here is one thing that tends to work in all cases: blend!  I blend vegetables – onions, zucchini, mushrooms – and put them in other foods like black beans.  I make large batches and freeze them because I don’t have time to cook everyday.  And it’s really important to get the “difficult” vegetables in my children’s diet.
Jessica Schulman, PhD, MPH, MA, RD/N, CLE is a registered dietitian nutritionist in private practice and adjunct professor with advanced training in health behavior, psychology, public health, and lactation from UCLA, the University of Florida, and Antioch University.  She believes that optimal health and healing only happens from the “core” (or within) when we address:  (1) behavior + (2) mind/psychology + (3) nutrition.  Dr. Schulman’s books address core psychological and emotional issues in close relationships that impact nutrition behavior.  Dr. Schulman is a dedicated volunteer and hands on mom.  She lives in Santa Clarita and enjoys helping out with Track Club at Tesoro del Valle Elementary School and biking on the Paseos with her kids. You can learn more about Dr. Schulman and schedule a visit at www.mynutritionspecialist.com or www.facebook.com/CoreNutrition4Life.

Comments