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What does a full time online nutritionist actually do? · No Forking Nonsense - The Nutritionist UK

• 0:00
  @paulthenutritionist: Hello and welcome to No Forking Nonsense, the second most listened to nutrition podcast in The United Kingdom. And we've got one goal to answer your nutrition questions with no nonsense. To send your question in email podcast@thenutritionistuk.com. Give me your name, what your problem is, what your question is, a little bit about yourself, and we'll get your questions answered. Let's get stuck in to today's question.
• 0:24
  There is no question today. Past Paul. No. Today, I'm going to talk you through what the hell I get up to. I think it's always interesting having dreamt of being a nutritionist when I was very younger, certainly in kind of sports and the space of just being able to help and advise people.
• 0:55
  I think it's interesting because people, they love a sneak under the magician's hat. And so today, I am going to give you a sneak under the magician's hat, and I'm gonna talk you through what I actually do day to day as a full time online leading registered nutritionist. So day to day, there's kind of like a few facets, if you like, to my role in that I've got one on one clients, which I'll talk about in a second, but I've also do consultancy with businesses, sports, government programs, all different bits and pieces. So this is kind of never never a boring day. Obviously, you know, like, I'm I'm got two podcasts, one for clients, one for you guys listening now.
• 1:50
  I've got social media to run, Messages on Instagram. I send the messages. I'm gonna be honest with you. The first message is automated, but if you respond to that, there's no one else. It's just me who's responding to that.
• 2:05
  And that takes a lot of time as well. Like, if I go on my Instagram at any moment, especially if I've had a post that's done well, any resources I make, any emails I write. So there's a lot of shit going on. Amongst that, I'm trying to live my life. But day to day, I use I try and keep my client book to about 30 clients, and they're all at different stages of their journey.
• 2:28
  Some of them are have been with me for two years. Some of them are in their first month of working with me. And some of them wanna lose weight. Some of them wanna put on weight. Some of them are here for sports performance.
• 2:42
  Some of them are here for energy. Some of them are just here because they like me. That's not true. So everyone's got their own journey. And my weeks are kind of that I prioritize clients always because they are the most important thing in this whole business, my current clients.
• 3:02
  And we have a check-in day. So my clients, they they mostly are kind of like, know what they're doing, but we check-in. Formally, I speak to them, and it's really important you hear this again. Formally, I check-in with them once a week, and that is either a Monday or a Friday. However, they order my WhatsApp number, and quite often, they'll they'll reach out to me with questions, queries.
• 3:26
  If they're going to a restaurant and they don't know what to choose from the menu, then I'll, you know, I'll I'll make picks for them and any query, especially in those early stages, you know, it's it's overwhelming, right, trying to sort your nutrition. So in those early stages, it can be quite confronting. So, you know, I want them to be asking me as many questions as possible. So they'll send me messages. We'll be responding to those.
• 3:50
  Just making sure that everything makes sense and trying to simplify everything for them. But, formally, they check-in with me so they complete a check-in form, just asking kind of how things are gone. They share their food diary with me. When you work with a nutritionist, unfortunately, I need to know exactly what you're eating. Unless you're in the latter stages of working with me, and then we kind of wanna reduce the amount of time you're relying on a food diary.
• 4:13
  So we have kind of different ways and means, which brings me on to no. We'll stick with this for a sec. So yeah. So newer clients. So first twelve week clients, they've got a plan.
• 4:25
  It's really, really clear. So they have their plan. They know know exactly what they should be doing, but we're talking regularly. And that's something I take a lot of pride in. And it's why I cap out at 30, really, because I wanna ensure that I can give my full time to clients because if they need me, I'm here.
• 4:39
  And they know that as well. Now I'm not on my phone all the time. They also know that. But I will always respond to them and make time for them. And if there's an emergency or if they're really struggling with something, we will jump on a call like drop of that.
• 4:53
  For those clients who have been with me for longer than twelve weeks, so we have, like, a bit of a baseline twelve weeks. If they've been with me longer than for twelve weeks, we then it gets a little bit more advanced because they start to we kind of move on from the foundations of nutrition, you know? We're not talking about what a carbohydrate is. Often clients will kind of, will set kind of aspirations about, or they will set aspirations, I say about what they wanna achieve, whether that's a sports performance goal, whether that's something like, I don't know, I haven't taken my top off on a beach for ten years or whatever it is, it doesn't matter, but we will work towards that. And we have a video called every month.
• 5:29
  For those, I call them my repeat clients. So repeat plus we call it, which is twelve weeks plus. And, you know, we will we will touch base a little bit more regularly. It becomes a little bit more specific. Sports nutrition gets integrated where it's necessary.
• 5:43
  I'll be honest conversations, my clients who have been with me for longer than twelve weeks, they kind of we become quite close because we've we've spent quite a lot of time together. We've gone through a journey together. And I'd honestly, I would I would see them as friends really. And it's always a real sad moment when usually I have to have a conversation saying, listen. I think that we've kind of done done what we we were here to do.
• 6:04
  But I always try and, know, keep keep him around. And it's always good as well, you know, I've got clients who have been around for a long time and, you know, newer clients kind of rely on them in that, you know, they they like to see familiar faces, which brings me on to something that also happens. So we do biweekly live calls where we'll cover current topics. So you're gonna hear about this before my clients do. This week's current topic is gonna be, on how to eat in summer and how to survive summer heat, etcetera, etcetera.
• 6:35
  And it's a live call. If they're free, they jump on it. And it's really good to see kind of familiar faces. And as I say, some of my older older clients, the OGs, I've got one client. Premel has never ever missed a call.
• 6:47
  Ellen's a close second. You know, two two of my my my star clients. But, you know, it's good for for clients, newer clients to see some familiar faces and, you know, we go through a topic. It's it's quite informal. I plan the topic, talk through it, and then we we usually have a bit of a q and a at the end.
• 7:06
  Sometimes we talk about nonsense. We do a prize draw every month. So that is always a priority. If if if I've got a list of a billion things to do on a Monday and Friday, top of that list is make sure clients are okay. The rest of the week and by the way, this isn't me saying that clients don't get a look in because as I've said, I'll I'll speak to them throughout the week.
• 7:27
  But Tuesday, Wednesday, Thursday, Sunday around kind of client bits and pieces. I'm on Instagram communicating with people. I'm creating resources. I'm recording podcasts. This morning, I had to do an interview with a company to do with something, a product they're releasing.
• 7:45
  They wanted some input from a nutritionist. Communicating with sports teams. For those of you who've obviously seen on Instagram recently, was I did a video working with Worcester City Football Club, which has taken probably too much time to to sort all of that out, but that's pretty full on. I'm working on a humongous project at the moment with kind of a central level, which is, you know, bits and pieces there. Like, I've obviously worked with pubs previously.
• 8:20
  I've done menu analysis for people. What else for them? Talks. I'm doing a lot of talks for people doing, you know, talks for sports teams, for companies, for you name it, health checks. I've been doing health checks as well, like you name it, I'm kind of either talking about it or I'm doing it.
• 8:42
  And then aside from that, I've got my life, right? I'm trying to live my life. It's summer right now, so I'm not playing rugby because I literally did an Ironman last week. So this has been the first weekend that I haven't had to go and cycle run or play rugby. But the rugby season will probably come back around and, you know, we're back out here.
• 9:02
  I'm in the gym quite a lot, there's a lot of stuff going on. I'm working currently in an office that I've had built in my garden, which is great. So I wanted a space that I can just kind of separate away from. I had an office in my house like many of us do. Fortunate enough to have this built.
• 9:19
  It's in the garden. It's got everything I need in here, and it's my space where I'll come. In terms of how I structure my day, I love a morning. So I wake up, do some tidying, do some reading, have a coffee, start work anytime between eight and nine. I've got a stand up desk, I like to kind of stand up work as, you know, as much as possible.
• 9:43
  And then we kind of crack through the day, always writing lists, getting through things. But I think that the the the most kind of significant thing I'll speak to a friend today about, and they've just started working with a company as an online personal trainer. And he said it's relentless and it is relentless. Even if you're not self employed, like he's working for someone, but it is kind of nonstop and because I I really, really give a shit about what I do and I give a shit about the information that I share. I give a shit about my clients.
• 10:20
  I haven't been I don't mind sharing with you. I haven't been super happy with my social media recently. So, you know, I've got to look at how I'm gonna rectify that. And that takes time. And then I've got a film.
• 10:33
  I've got to, you know, create the resources. You know, there's there's so much to do, you know, and then from a business side of things, you know, I've gotta run the business and ensure that cash flow is okay. Gotta ensure that I'm communicating with my accountant who is incredible, like a real close friend of mine, you know, just because he's incredible. I've gotta make sure that I'm fueling myself properly, that I'm giving myself space, that I'm, you know, I'm not working myself to the ground. I've got to ensure that I am feeding myself, that I'm hydrated.
• 11:06
  I'm looking after myself, you know, mentally I'm giving myself space. So there is a lot of stuff going on. I wouldn't change it for the world. As with every business, sometimes you, you know, you're you're working until goodness knows what time or you work on a project, you spend a hundred hours on a project, hoping that it will go somewhere and perhaps it doesn't go where you want it to go and that can be quite demoralizing. But you have to I guess you take wins from these things and, you know, you take learnings from these things and that's kind of why we do it.
• 11:38
  Right? I I remember when I used to work as a teacher in a in a school running a behavior unit and I used to dream of being able to even be outside of a classroom between the hours of eight and 4PM and here I am, you know, I can go where I want, I can do what I want, I can work in coffee shops. I'm really lucky, I'm really honored that people listen to me, I'm really fortunate that people care what I've got to say. I'm honored that you're listening to this. I'm honored that people are following me on Instagram and, you know, people reach out.
• 12:18
  People want to work. They want to hear kind of what's what's been said. Hopefully, can make a tiny, tiny difference in in people's lives in terms of nutrition, making it as simple as possible. So I hope that made sense. I just thought I'd I'd do a quick, very quick episode where I just talk you through what the bloody hell do I get up to in case you wondered.
• 12:37
  No one asked for it, but where did that day in the life video of doing the nutrition for Worcester City, which I really enjoyed. Sports nutrition is very much my thing. But when I did that, I got so many messages of people saying how much they enjoyed it. So I thought I'd I'd explain kind of what I do, taste the same. So I hope you enjoyed it.
• 12:56
  Back to normal next week. Send me your questions, and I'll get them answered. We've got a backlog of about three, so any more than that, and you'll be on. Thanks for listening to this episode of No Forking Nonsense. If you would like to get your question on a future episode, email podcast@nutritionistuk.com.
• 13:16
  If you would like a free meal maker resource, click the top link in the description, and don't forget to follow me on Instagram PaulTheNutritionist. Chat to you next week.