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Nutrition Advice, Health Trends & Dietitian InsightsQ&AArticle
Q&A

Help Nutrition Clients Move Past Setbacks

DDietitians

4 practitioners · November 3, 2026

Setbacks can become useful turning points for nutrition clients instead of reasons to quit. Learn how to restart one habit, identify the skill behind a slip, examine context, and apply the 80/20 rule with flexibility. Insights from nutrition experts show how to turn common challenges into practical next steps.

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4 practitionersAnna Evans, Rachel Harvest MS RDN CDN LD IFNCP, Ella Pomfret RD, Mandy Tyler M.Ed., RD, CSSD, LD

Use Setbacks to Restart One Habit

The reframe that helps most after a lapse is that health is not linear, so one off week is information, not failure. I say that to patients because the all-or-nothing reaction does more damage than the lapse itself; people who think they have ruined everything tend to stop entirely.

I come to this from family practice rather than dietetics, and from my own experience. Moving to the U.S. as a teenager changed my food, movement and stress levels and affected how I felt, and getting back on track started with the basics: nourishing food, regular movement and prioritizing recovery. That sequence still shapes how I talk to patients. After a lapse, I ask them to pick the single habit that felt easiest before and restart only that one, rather than trying to rebuild the whole routine on Monday morning.

The other piece is curiosity about what caused the lapse. Travel, a stressful month at work or poor sleep usually explains it, and naming the trigger lets us plan around it next time instead of blaming willpower. Over 10 years in clinical practice, I have found that people who treat a lapse as data come back to their routines faster.

Find the Skill Beneath Each Slip

RHRachel Harvest MS RDN CDN LD IFNCPRegistered Dietitian, The Harvest MethodCEO/Founder

A lapse isn't the problem. The story people tell themselves about it is. "I blew it" turns one meal into a lost week. We treat a lapse as information, not failure. The first question is never "what did you eat?" It's "what was happening right before?" Usually it's stress, skipped structure, exhaustion or an emotion the person didn't have a skill for in that moment.

The reframe we use most: you didn't fall off. You found the place where you need a skill. Then we work on that skill directly: getting back to the next regular meal without compensating, handling the emotion that drove the choice, and planning for the situation that will come up again.

We borrow a lot from DBT here. Things can go wrong and you can still be making progress. Returning to the routine at the very next meal, not Monday, is the skill. People who learn to recover quickly do far better long term than people who try never to lapse.

Examine Context for Constructive Clues

EPElla Pomfret RDthe seed clinicFertility & Women's Health Dietitian

I'm a Registered Dietitian specialising in women's health nutrition. I regularly work with clients navigating the high-stakes lifestyle changes.

Here is how I help clients recover from a routine lapse:

A lapse is a piece of feedback. When we strip the moral weight from a food and behaviour and instead ask, "why did the lapse happen?", the vantage point shifts. It's absolutely essential to take in the environmental, emotional, even clinical context so that we can use the lapse for what it is - this useful piece of feedback. We can work with the client to get our detective skills out. They can explore: Did I eat less earlier in the day? Are my stress levels really high? Did I have convenient options to hand? When we look at things in this way, we reduce the shame, the blame, the feeling that this is an "all-or-nothing setback" and there's no way forward. In fact the lapse is showing us the way forward.

Follow the 80/20 Rule With Flexibility

When working with clients I like to share the 80/20 rule when we set nutrition goals. Clients are encouraged to focus on following their nutrition plan 80% of the time. The other 20%, clients have flexibility to add in foods outside of their plan. I find this helps keep clients from an all-or-nothing mindset, allows them to continue to enjoy their favorite foods, and realize that all foods (in moderation) can fit within a healthy eating plan.