I LOVE FOOD! I also love to cook. There was a time when the topic of food centered more on survival and less on an epicurean delight. Foodie is the term often associated with me by friends and family. In fact, I was so well versed in food that I recall a time when I lived in Boston that I frequently was asked, “where is a good place to eat?”

Then the conversation turned to my inquiry of cuisine, atmosphere and budget. In just a few minutes I could recommend several options that would satisfy just about any craving callers had. I seemed to hit a home run each time. It was also a time when I spent hours in the kitchen preparing favorite dishes from ingredients I sourced all over town. I could easily travel to half a dozen different stores to acquire just what I needed to return to my kitchen and delight in the meal that was to come.

I also had a friend who had studied to become a social sommelier. I learned a great deal about wine during those years and discovered just how much I appreciated red wines. Food and wine had become a significant topic in my life and I was always excited to learn more about the foods I ate and the wines I drank. It was such an important development in my life that I eventually designed a kitchen where I could entertain my friends and family while I emersed myself in one of the most interesting hobbies I’ve ever had. Food preparation. I even spent years in the restaurant business where I could learn even more about my favorite topic.

In time my passion for food became even more important when I began training athletes. I learned how important it was to eat well and pay attention to the ingredients I used to make those delicious meals. One cuisine in particular that held my attention was Italian food. I eventually explored a host of different types of food and soon I became somewhat of an expert in the kitchen. Over time that changed.

Like so many of us in today’s hectic world, I learned to economize when shopping, cooking and eating. I also learned that where you live weighs heavily on what you can access and how often you have the ability to find what you are looking for in preparing a meal. It all takes time, money and commitment. Those are three things not all of us have in plenty. So changes must be made. One thing that does not change is that our bodies require attention when choosing what we eat. There are so many considerations to take into account that it can be easy to cut corners until what you are left with is fast food, cheap ingredients and eating on the run.

The fact is that when we stop paying attention to what we eat, the lack of attention shows in how we lead, how we look and feel, increased time spent addressing nutrition deficit from a medical standpoint, and how we treat one another. Leader remember, people don’t leave jobs. They leave the people who lead them into work despair. So in this month’s blog we are going to explore some of those consideration I mentioned above. Perhaps after you read my August blog, you will give the importance of food a higher priority.

Eating is much more than putting the right foods in your mouth. It is a way of thinking. Food has the power to heal or make you very sick. It also has the power to bring people together. Think of big family get-togethers with grandma’s cooking. There are traditional recipes and the company of kin. Think of neighborhoods in the city. When you want authentic tacos, you might head to a Hispanic neighborhood. Asian stores carry foods that remind you of a visit to China. It does require effort to source the food you like and sometimes that is not so easy. For example, you may not find collard greens just anywhere.

There is a challenge for some in food scarcity and economic availability. Food scarcity or food deserts is when no nutritious food is available in your area. The price of healthy foods precludes some from partaking in those choices. Boxes of ramen or macaroni and cheese hold little nutritional value, yet they are cheap and seem to go around the table. Fresh fruits and vegetables are scarce in some communities. Even when there are plenty of nutrient-dense foods, preparing can be challenging.

You’ve heard the saying, “breakfast is the most important meal of the day.”  For many, this is true. It sets the tone for your day and provides a trajectory that puts you in motion until your day ends. Whether that breakfast consists of a cup of coffee and some fruit or eggs with toast depends on your body. 

Eating is an individual approach. What works for some doesn’t work for others. A person whose family grew up in the Southern United States has different nutritional requirements than someone who lives in France. Men and women have different requirements as well. There are studies that your blood type makes a difference as well. (Blood Type Diet: Eating for Types O, A, B, & AB (webmd.com))

Another aspect of good digestion is how you eat. Do you sit down with a family? Do you eat at your desk? Do you grab something while rushing to a meeting?

Mindful eating allows you to enjoy your food and provides your body with a calm environment to process food. What we tend to call multi-tasking while eating does not serve you well. The optimal mind concentrates on one thing at a time. This is the same whether you are working on a spreadsheet or digesting your food. 

Mindful meal preparation allows you to control what you put in your body. Consider these three scenarios on your way to better nutrition.