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1. Be aware of the physiological causes of hunger and cravings. This may reduce guilt in clients and increase motivation to combat difficult periods.

2. Tease out factors enhancing appetite such as social custom, food availability and restrained eating, and encourage an awareness of these for modifying eating behaviour.

3. Encourage slow eating to give the body a chance to recognise that feeding is taking place.

4. Graze rather than gorge so as not to risk periods of intense hunger. Snacking every 3-4 hours (using low-fat, sweet foods such as fruit) can promote satiety and reduce possible dietary compensation that may occur at a 5-6 hour time period.

5. Differentiate between biological and emotional hunger and rate levels of hunger to reduce unnecessary over-eating.

6. Wait 15 minutes before eating to see if a craving is physiological or emotional.

7. Reduce availability of high-fat foods. Sensory properties may influence susceptible individuals.

8. Choose high SI foods where possible to maximise satiety, e.g. All Bran, porridge, untoasted muesli, pasta, fruits, beans, lentils, spaghetti and potatoes.

9. Where possible, include high-fibre foods at each meal to help maximize satiety throughout the day.

10. if alcohol is consumed, there should be an awareness of the possible increase in food consumption due to reduced inhibition and possible higher intake of fatty foods .

11. The use of artificial sweeteners or fat substitutes may provide benefits to some individuals but requires individual monitoring.

12. Be aware of the nutritional limitations on fat loss and advise clients to avoid food restriction beyond their individual threshold of hunger.

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