6 Ways A Diet Coach Guarantees Results

As a health pro in the know, you have been asked countless times, “What’s the best diet for losing weight?” While any one of many health-supporting diets is potentially a right answer to this question, the best answer is, of course: “The one that works for you and your goals.”

But: “Ok, then how do I figure out which diet will work for me?” The key response: Work with a qualified professional to help motivate, support, and guide you to achieve your own personal weight loss goals.

Coaches and dietitians constantly sell the notion that losing weight is about much more than knowing how many calories you need, which foods to avoid, or how much cardio you should do. It’s about thinking in new ways. It’s about facing and conquering barriers head-on. It’s about learning from mistakes and getting back on your feet. It’s about creating healthy lifelong habits around eating and exercise -- forever. All that is really difficult to do alone.

Clients need to understand that in order to truly change your life, you need to identify and overcome obstacles, to constantly set and work towards new goals, and to implement a practical and effective system for success.

Behavior change experts advocate for health coaching, as there is solid evidence behind this recommendation. In a weight loss trial published recently in the UK, researchers compared two groups of young adult dieters: those receiving counseling plus health coaching and a smartphone app, and those receiving just counseling. The first group lost significantly more weight than the second, citing benefits from use of a health coach for optimal results.

Another study published in the journal Obesity in 2013 compared three types of weight loss coaching – professional, peer, and mentor – on weight loss outcomes of 44 obese individuals. All three approaches resulted in weight loss, but the folks working with the professional coaches lost the most weight of the three groups.

A qualified professional with experience and expertise in nutrition, weight management, fitness, and wellness is necessary to design the perfect diet and exercise program for each client. This includes not only diet assessment, meal planning, and tips, but ongoing communication, motivation, and support every step of the way. This involves helping clients set reasonable goals, providing the tools needed to succeed, answering questions, and helping them adjust to their new healthy lifestyle.

Using time-saving, state of the art tools to help assess your clients’ diets, set goals, and navigate toward behavior change is one way to really set you apart from your competition. That’s what Diet ID allows you to do with your clients in a matter of minutes. If you would like to learn more about Diet ID and how it can help pros like you be more impactful, set up a demo with one of our sales experts.

Here’s a little sales toolkit for you awesome coaches, nutritionists, and dietitians to use with your weight management clients.

I teach you what, why, when, and how.

Anyone can learn how to lose weight from any one of a zillion books, web sites, and well-meaning family and friends. But an expert takes the time to understand your unique goals and needs, and teaches you not only what to do step by step, but why, when, and how to do it. Only then will your new behaviors become meaningful and effective over the long term.

I monitor your progress and modify your program as needed.

An effective lifestyle plan can’t be static. It must be adaptable and adjustable to your ever-changing needs and goals. A pro will make sure that you stay on track and remain challenged, and will respond when there’s a need to tweak your program.

I respond to issues as they arise.

Ongoing communication is paramount to your success. Coaches listen, understand, and respond to your questions and concerns as they come up. This keeps you on track.

I support you.

Changing habits is hard. Some days are tougher than others, and sometimes you may feel like giving up. A good coach will know how to get you back into a positive mindset and effectively guide you back on your path. I am on this journey with you.

I hold you accountable.

You are ultimately responsible for your own successes and failures, but a coach has a responsibility to ensure that you experience ongoing progress. If you backslide or become frustrated, your coach will make sure to identify the root of the problem, address it with you, and help you readjust your goals and expectations.

I am your confidante.

Weight loss and gain, food issues, and body image are very emotional in nature. But these issues are an integral part of your journey. A health coach is non-judgmental and objective, helping to build a trust that enhances your relationship and, ultimately, leads you to victory.

Why Do Your Clients REALLY Eat?

If you’re a health coach or nutrition practitioner, you know how important it is to help your clients and patients understand not only WHAT to eat, but WHY they eat. To change behavior, we need to understand the motivations behind food choice; in an ideal world, we would eat because we need food. We are hungry, we need nutrition. But in the real world, tasty temptations are everywhere and healthy meals are often few and far between.

Here’s why people really eat… let’s help our clients recognize and change these habits. Eating mindfully and for the right reasons play a huge role in weight management and optimal health.

To get rid of it.

You know what I’m talking about. The 3 French fries the kids didn’t finish. The last gulp of OJ in the carton. The meh dessert at a restaurant. Stuff we wouldn’t eat or drink if it wasn’t screaming, “Finish me up!”

It’s hard to resist the temptation to “not waste” food, make room in the fridge, make it disappear, or risk offending someone because you left one cookie in the huge package. We need to honor our body’s needs, not make excuses. One message that has helped my clients: If food is not salvageable for later, don’t eat it as the alternative. Throw it away. Whether food you don’t need ends up in your stomach or in the garbage, it’s wasted food. Why waste it inside a body that doesn’t need it? Optimal health and successful weight management are worth more than that. If food gets wasted, we need to forgive ourselves and plan better for the future.

Because “My body needs it”

Do your clients eat ice cream because “my body needs calcium”? A burger because “I need extra protein”? Remind them that nutrients are found in hundreds of different foods. If we truly craved what our bodies actually need for real, we’d all be tearing through a bunch of kale for the calcium, and if protein were an issue, our mouths would water just thinking about lentils. Chocolate is a super good source of magnesium, but we don’t fool ourselves into thinking that M&M cravings are due to a magnesium deficiency.

Because it’s a “special occasion.”

Back in the old days, special eating occasions were, well, special. Nowadays everything seems to be a reason to eat. An office birthday, a baby shower, anniversary, a good report card, a promotion, a new iPhone, happy hour, or just because it’s Tuesday. Celebrations are about the people and the event, not the food. Unless the food is truly special (like Grandma’s once a year lasagna or the winning apple pie at the state fair), remind your clients: pass up the junk. Think about those “I-can-get-this-food-anywhere/anytime” foods, like packaged snacks and fast food--they’re just not worth the damage.

Because it’s there.

Don’t underestimate the power of the Seefood diet – see food and eat it. The opposite holds true as well: out of sight, out of mind. I’m talking about the dish of chocolate candies your clients walk by every time they visit the office restroom. The cookie jar on the counter by the sink while they’re doing dishes. The bag of chips they keep on the kitchen counter (because…. the bag doesn’t fit in the cupboard!). The out of sight/out of mind technique is simple yet powerful.

Recent behavioral studies show that people are more likely to take candy they pass by when it’s in a clear rather than opaque candy jar. Classic studies from the 1960s comparing the gobble rate of sandwiches wrapped in clear plastic versus foil reveal that people invariably eat more sandwiches that they are able to see.

The mere sight of foods gets us thinking about it, both consciously and subconsciously. Thinking about it is the first step towards eating it, whether we’re hungry or not. The solution is simple: help your clients learn to hide foods they don’t want to eat, and how to make it more convenient to munch on healthy stuff. For example, suggest that they get the junk out of sight and decorate their environment with a bowl of fruit or a plate of raw vegetable strips or a whole grain and fruit bar. These are the weapons against the more malicious mindless munching.

Because they’re stressed. Or sad. Or bored. Or tired.

No doubt about it, most of us eat for emotional reasons at some time or another. Whether it’s grazing on chips to procrastinate a dreaded project, head-first diving into that pint of ice cream late at night, or tearily popping Jelly Bellies by the handful after a breakup, deep down we all know that this habit of emotional eating piles on the pounds. And it’s no mystery why we do it, even though we know it’s not a good idea: Food is comfort. Food is associated with good feelings. Food is nurturing. But to combat emotional eating issues, we really do need to help our clients examine their relationship with food and have them ask themselves why they’re eating. It’s important to separate hunger from cravings, needs from urges. How can we help hem do that? Help them through these steps:

• One, figure out if you’re hungry or not. You know what true hunger feels like: low blood sugar, growling tummy, and it’s been a while since your last meal. Chances are, you can comfortably go another hour or two before sitting down to your next meal or snack.

• Second, identify exactly why you are considering eating even though you’re not hungry. Once you identify the emotion and its cause, think of ways you can solve the issue or get through it. Get help from a friend, attack the problem head-on, come up with a series of action steps or coping mechanisms that address the root cause.

• Next, try the 5-D approach: Delay, Determine, Distract, Distance, Decide. The 5 D’s force us to really think about our actions beforehand, preventing unwanted binge eating.

• Finally, forgive yourself if you overdo once in a while. We are all human after all, and we are always striving to learn from our mistakes and improve. Start over and be better each time!

Diet ID Brings Personalized Wellness Tool to the Meal Kit Delivery Industry through Partnership with Sun Basket

We are happy to have formalized our announcement of our partnership with Sun Basket! Here is the press release.

Diet ID, the world’s only image-based dietary assessment and tracking tool, has joined forces with Sun Basket, to help thousands of customers get healthier with clean, whole-foods based meals curated specifically for their personal health goals and preferences.

Sun Basket customers already enjoy high-quality, health supporting meals tailored to their dietary and lifestyle preferences. The added benefit of Diet ID lies in a unique, personalized wellness experience designed to help users discover how to use diet to achieve their personal health goals. Customers who use the Diet ID tool receive personalized meal recommendations based on their ideal diet and health goals, and ongoing behavior change tips for a healthier lifestyle overall.

Sun Basket CEO and co-founder Adam Zbar says, “Sun Basket’s focus is on bringing together the power of nutrition and lifestyle to help people live healthier lives through food as medicine. I started Sun Basket to make healthy, delicious eating easy and I’m thrilled we are partnering with Diet ID to help bring personalized nutrition and lifestyle recommendations to more and more people every day. Importantly, Diet ID will help our customers reach their personal healthy eating goals in an easy, fun way.” Dr. David Katz, a nationally recognized nutrition leader who founded the Yale-Griffin Prevention Research Center and Diet ID’s founder and CEO, agrees. “Diet ID is a fast, user-friendly tool that will support Sun Basket customers in a meaningful and personal way. The combination of Diet ID and Sun Basket represents a powerful synergy in the service of better eating, and we are both honored and delighted to join forces.”

A select group of Sun Basket customers have been invited to use the complimentary Diet ID tool during this pilot phase. The partnership underscores Sun Basket’s commitment to helping people achieve health through food as part of its “Spring Into Healthy” Challenge. The results of this initiative will be used to strategize new, innovative ways to make healthy eating exciting, delicious, and personalized.

For interviews please contact Alison Hankins at 303.709.5246 or ahankins@dietid.com.

www.sunbasket.com

www.dietid.com

Could your diet be too low in protein?

Very, very unlikely.

If you’re getting enough energy (calories) from a variety of foods, your protein needs are already taken care of. Any nutritional imbalances are more likely about a shortage of phytonutrients (the protective components in vegetables, fruits, whole grains, beans, and nuts) and excessive refined carbs and processed fats.

The leading causes of death and disease are not about protein undernourishment. Healthy, active people need about 0.4 grams of protein per pound of body weight daily. For a 150-pound person, that’s about 60 grams per day, but the average American adult gets over 100 grams per day.

That said, we all still need good quality protein, of course — proteins from food build our body tissues, boost energy, curb appetite, and burn fat. Everyone knows that meat (including poultry, fish, etc.) is a source of protein. But it has no protective fiber or antioxidants, is not the most environmentally responsible choice, and has a short shelf life both before and after cooking. Plus it can quickly get boring – how much chicken can a person eat?   

Of course, we don’t require meat for protein or anything else, as billions of vegetarians around the world have proven. So think outside the box and get your protein from the healthiest sources in the world.

 (For comparison, a 3-oz chicken breast [measured raw] contains around 19 grams of protein.)

 Tofu, firm (1/2 cup): 20 grams of protein

Tofu on its own is bland, but it picks up the flavors of whatever you cook it with, and is available in a slew of textures. Sauté it, stir fry it, scramble it like eggs, substitute in recipes that call for meat. You can even blend it up into smoothies, puddings, and pie fillings.

Lentils, boiled (1 cup): 18 grams of protein

Lentils are chewy and nutty tasting, but with a more mild flavor than beans. Make a big batch of lentil soup to freeze and eat whenever you need a light but satisfying, healthy, fiber-packed meal. Red lentils are mildly pleasant and cook up super-fast.

Tempeh (1/2 cup): 16 grams of protein

Tempeh, a fermented soybean product, is packed full of protein but it's an acquired taste. Chewy and mild-tasting, it’s really good as a burger or fried up and tossed with onions, peppers, and your favorite BBQ sauce or sriracha.

Black beans, boiled (1 cup): 15 grams of protein

Pour beans on salads, into soups and chilis, in burritos, over rice with salsa, or mash them with a little oil and spices for a healthy bean dip.

Chickpeas, boiled (1 cup): 15 grams of protein

Add them anywhere you'd add beans, or roast them on a baking sheet for 3 hours at 300 degrees for a crunchy snack. Of course, in a blender with some sesame tahini, lemon, and garlic, you’ve got amazing hummus.

Quinoa, cooked (1 cup): 11 grams of protein

Pronounced KEEN-wa, quinoa is a quick cooking, gluten-free, mild-tasting whole grain that doubles as a protein. You can enjoy it warm, but cold quinoa salads are delicious and extremely filling. Try them with finely chopped veggies and lots of fresh lemon juice.

Peanut butter (2 tablespoons): 8 grams of protein

Heavy on fat and calories as well as protein, nut butters are perfect in a pinch, just watch those serving sizes!

Spinach, boiled (1 cup): 5.5 g of protein

One serving of spinach only has 35 calories so you can add handfuls to all your meals and watch your protein grams add up. In fact, greens in general have about as much protein as meat, calorie for calorie. Throw in smoothies, in sautes, salads, on sammies- keep a big bag on hand and add it into every meal. Greens are so good for you.

Hemp Seeds (1 ounce): 6 grams of protein

These little golden nuggets are loaded with protein along with omega-3 fatty acids. They can be added to almost any meal with ease, just sprinkle it over cereals, salads, and grain dishes.

Green Peas (1 cup): 8 grams of protein

A serving of green peas contains as much protein as single serving of peanut butter without all the fat and calories. It also has nearly 100% of your daily vitamin C and tons of fiber. Eat them as a side, in salads, or mashed up as a way to extend your favorite guacamole, with fewer calories and more fiber!

Pumpkin Seeds (1 ounce): 9 grams of protein

Skip the pumpkin lattes and go for the seeds. Roast them yourself or find them premade at the store. Packed with trace minerals and fiber, they are a great grab and go snack, or add them to salads or your morning oats.

Top 5 Nutrition Strategies to Boost Energy

There is an Energy Crisis plaguing us – and I’m not talking about natural resources. We all want to feel alert, well-rested, and energetic, but for many of us, this is more dream than reality. Combine our over-scheduled, stressful lifestyles with too little quality sleep and poor eating habits, and it’s easy to understand why we feel fatigued so often.

Fatigue breaks us down physically and emotionally and wreaks havoc on the immune system, making us more susceptible to illness, depression, and even chronic conditions like heart disease. You already know that regular exercise, stress management, and getting enough sleep are all critical for combating fatigue.

Our eating habits also directly affect energy levels, and there’s a lot we can do with our nutrition to feel more energetic all day.

Eat predominantly nutrient-dense foods. Optimal metabolism (the process that converts food to energy) requires an abundance of vitamins and minerals. Every cell in our body can unlock its energy potential with the proper fuel from food. If we don’t get enough nutrients from foods, we suffer from sub-optimal cellular energy metabolism, making us feel tired and sluggish. Combat this by choosing foods with lot of nutrition per calorie: vegetables, beans, nuts, seeds, fruits, whole grains, and lean animal proteins. Refined breads, fried and fatty foods, sweets and desserts, and processed snack foods give us lots of calories with little nutrition, which is why you’ll feel so much better if you base your diet on minimally processed, whole foods.

Focus on omega-3’s. Studies show that diets high in omega-3 fats improve mood, memory, and thinking, which are related to focus and energy. Try to get at least one excellent source of omega-3 fats a day: fatty fish, flax seeds, flax oil, hemp seeds, hemp oil, leafy greens (think big salad), or walnuts. Omega-3 supplements such as fish oil can help but they should never replace a healthful diet.

Ditch the diet. If your “diet” is synonymous with “deprivation,” you’re doing your body a “disservice.” Skimping on calories ultimately trashes your metabolism as your body tries to conserve all the energy it can. That’s why we feel so tired when we’re dieting. Hunger feels terrible, as it should! And of course, as the burn dies, the body becomes desperate to hold onto all the body fat it can. So to keep your energy levels high and your metabolism revved up, get enough food energy.

Drink for energy. Being properly hydrated is an easy and effective way to keep your energy high. The body needs water, and lots of it, to function optimally. You can skip the vitamin waters and energy drinks which, unless you’re an endurance athlete, just add unnecessary calories and expense. So keep a fresh and ready source of water by you at all times, and sip at least 1 cup every 2 hours. Tote a reusable bottle with you wherever you go. Bonus: all those extra trips to the loo make you move more.

Become the designated driver. Since alcohol is a depressant, it can contribute to low energy. Ironically, it can also act as a stimulant several hours later, which can disrupt your sleep cycle and cause fatigue the next day. If you depend on a nightly drink to fall asleep or overindulge over the weekends, you may find that cutting out or down on the booze improves your energy considerably. If you wish to indulge occasionally, red wine is a good choice for its high antioxidant content. (Disclaimer: individuals taking certain medications, and those suffering from certain forms of anxiety, high blood pressure, or dependence issues should avoid alcohol completely. Ask your doctor.)

Awesome Asparagus -- Quick & Easy

Asparagus is at its peak right now. Enjoy it fresh from local farms and markets.

Asparagus, like most veggies, is low in calories (27 per cup) and high in fiber, making it the perfect addition to any healthy diet or weight loss plan. A bonus – it is a natural diuretic, a treasured secret among those of us are battling the bloat!

Crispy yet tender, bitter yet sweet, and always satisfying, asparagus is high in antioxidants, vitamins, and minerals to keep you healthy. It’s a superb source of vitamin K (important for bone density and blood clotting), folic acid and other B vitamins, iron, vitamin C, and the minerals zinc and selenium. It’s also an impressive source of prebiotics, which serve as a food source for healthy bacteria in our digestive tract. Asparagus has been used for thousands of years as a medicinal food, perhaps because it helps to reduce inflammation in the body, fights high blood pressure, and has detoxifying and anti-cancer properties.

What about that weird odor of your urine after eating asparagus? Interestingly, some people have the ability to detect the smell, and some do not. It’s normal and perfectly harmless, and can emerge within 15 minutes of eating the asparagus and last up to 2 days. It comes from asparagusic acid, which breaks down into several smelly sulfur-containing compounds when digested. These very components are protective against disease, so if your pee is pungent, rest assured your body is reaping great benefits!

Asparagus, which is in the same veggie family as onions, garlic, leeks, and turnips, is in its peak season right now, so enjoy it fresh from your local farmer’s market or store. You can also get it  year-round thanks to modern agricultural techniques and mass transport, but of course fresh, locally grown asparagus is a real treat. You’ll enjoy it at its peak of flavor and maximum nutritional punch, and reduce your carbon footprint too.

Choose  firm, healthy-looking green/purple or white spears with plump, compact buds at the tips. (Old asparagus is yellowed, bendy, and the tips will look dry or wilted.) Stalk thickness is a matter of personal preference; sometimes the fatter ones are tougher, but not necessarily. When the bunch is squeezed, it should squeak.

Store asparagus in the fridge, with the stalks’ base wrapped in a damp paper towel to extend freshness. Just before using, rinse under cool water to remove dirt, and trim 1-3” of the base with kitchen shears.

Ditch any temptation to boil it — elevate your asparagus to new heights. Try it marinated and grilled; roasted and tossed in a salad; topped with a tangy or spicy sauce; or sautéed with pasta and fresh veggies. Enjoy asparagus in tasty dishes from all over the world — from curries to omelets to pizza to sushi to stir fries.

Here are 3 variations on 3 basic asparagus cooking methods.

You will need:

• 1 pound of asparagus spears

• 1 tbsp good quality olive oil

• sea salt and fresh ground pepper

SAUTÉED

Heat the oil in a large sauté pan. Add in trimmed asparagus and sauté over medium heat for 5-10 minutes (depending on thickness) until it starts to brown. Sprinkle on salt and pepper and serve.

ROASTED

Trim the asparagus and toss with the olive oil and salt and pepper. Roast at 450°F for 8-12 minutes (longer for fatter asparagus) until tender.

GRILLED

Trim the asparagus and toss with the olive oil and salt and pepper. Grill over medium-high heat, turning occasionally, for 4-6 minutes.

Variation 1: The “Triple A” — Asparagus-arugula-avocado salad with citrus dill dressing

For the dressing, mix up 1/2 cup orange juice, the juice of 2 lemons, 4 tbsp avocado oil (or olive oil), and 1 tbsp dried dill or 2 tbsp fresh chopped. Slice up cooked asparagus into 2-inch pieces. Place in a big bowl with a 5-ounce bag of arugula and one large ripe cubed avocado. Gently toss salad with dressing and serve immediately. Serves 4.Per serving: 272 calories, 23 g fat, 2.8 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 4.4 g fiber, 5 g protein

Variation 2: Asparagus tossed with whole wheat or sprouted penne, basil, sun-dried tomatoes, and pine nuts

Boil 8 ounces of penne according to package directions. Meanwhile, slice up cooked asparagus into 1-inch pieces, roughly chop 1 cup packed sun-dried tomatoes (in oil), and shred up a cup of basil leaves. When pasta is done, drain, place back in hot pot, and add the prepared vegetables. Stir and add 1/4 cup olive oil, the juice of one lemon, and 1/3 cup pine nuts. Season with sea salt and pepper to taste. Serves 6. Per serving: 355 calories, 21 g fat, 2.7 g saturated fat, 0 mg cholesterol, 35 g carbohydrates, 8 g fiber, 2 g sugar, 10 g protein

Variation 3: Asparagus with Miso Glaze

For the miso glaze, combine 3 tbsp natural sweetener, 2 tbsp soy sauce, 2 tbsp hot water, and 2 tbsp miso. Slice a large red onion into eighths. Slice 8-10 ounces mushrooms of your choice. In a large sauté pan or wok, heat 1 tbsp canola or safflower oil. Stir fry the onion and mushrooms in the oil until cooked, about 8 minutes. Add the sauce. Cook over low heat for several more minutes until the sauce thickens a bit. Add the asparagus and toss to coat. Serve over brown rice or rice noodles. Serves 4. Per serving: 335 calories, 15.5 g fat, 1.8 g saturated fat, 0 mg cholesterol, 44 g carbohydrates, 8 g fiber, 28 g sugar, 12 g protein.

References:

http://www.smithsonianmag.com/science-nature/why-asparagus-makes-your-urine-smell-49961252

https://ndb.nal.usda.gov/ndb/foods/show/2824

Diet ID acquires Foodstand

As previously mentioned, we are proud to announce the acquisition of Foodstand, an innovative online platform for health- and nutrition-related behavior change. Together, DietID and Foodstand’s complementary technologies will work together to finally bring to the world the first of its kind solution to help you navigate the journey of reaching dietary success, one day at a time.

Read more about the acquisition in Crain’s: https://www.crainsdetroit.com/mergers-acquisitions/backstage-detroit-accelerator-participant-foodstand-acquired-digital-health

Read the announcement on Foodstand’s Platform: http://blog.thefoodstand.com/2019/04/10/big-news-foodstand-is-now-a-part-of-diet-id/

Letter from Dr. David Katz, Founder and CEO

Welcome! We are Diet ID, and our mission is to help individuals around the world add years to life, life to years, and help save the planet in the process.

Diet ID is a cutting-edge digital solution that revolutionizes the way people assess and improve their diet. It is the first and only dietary assessment method that does not require tedious calorie counting, logging and tracking, or remembering what, when, and how much you ate. Diet ID embraces the theory of pattern recognition in its unique, quick, and accurate image-based pattern-matching system. Behind our beautiful food images is a science-based, densely populated map of dietary patterns. These are completely analyzed for nutrition content and scored for nutrition quality. Using the best available science, technology, and innovation, we empower people to make faster, smarter, sustainable, and healthier diet choices.

Our team of culinarians, dietitians, developers, product experts, and panel of independent, multidisciplinary nutrition experts and I have brainstormed and developed this exciting new product that is designed to significantly decrease the preponderance of diet related disease.

Getting to a better diet is a journey. Like a GPS, you need to know where you are (Diet ID), where you want to go (Diet Ideal), and the best way to get there (Navigation). We’re with you on every turn, and will keep up if you want to go quickly, or stand by you if you prefer taking it slow. We even help re-route you if you get stuck, hit traffic, or change your mind.

Over the past few months, the Diet ID team has been working to develop, test, and refine the product so that it’s ready for market. We are proud to announce the acquisition of Foodstand, an innovative online platform for health- and nutrition-related behavior change. The merged assets of DietID and Foodstand allow for the introduction of a whole new behavior change concept: Behavioral Navigation. Whereas behavior 'modification' suggests things aren't right and need to be fixed, behavioral navigation says: we can help you get exactly where you would like to go.

Stay tuned for exciting customer deployments and improved product features. We welcome your questions and feedback.

 -Dr. David Katz