WHOLE30 COACHING CERTIFICATION – TRACK 2Track 2 1. In your own words, what is the Whole30?2. How is the Whole30 different than “Paleo?” How is it similar?3. How would you respond to someone saying they’d love to do the Whole30, but they simply can’t go without bread/chocolate/alcohol?4. What is more important: making the program rules consistent and easy to follow, or making sure the rules support maximum success?5. How would you explain to your client the importance of sticking to the program 100% for 30 straight days?6. Do you believe the “psychological stuff” (no scale, no SWYPO) is actually critical to everyone's Whole30 success? Why or why not?7. A food blogger created a veggie “waffle.” The recipe calls for grated parsnips and sweet potato, an egg, baking soda, coconut oil, and salt, pressed in a waffle iron. The serving suggestions range from topping with fried eggs to smothering in pulled pork and salsa verde. Is this “waffle” Whole30 compatible? Why or why not?8. A potential client comes to you with a history of eating disorders (although none active at this time) and wants to begin the Whole30. How do you proceed?9. A potential client with type 2 diabetes and high blood pressure wants to begin the Whole30. How do you proceed?10. A client about to start the Whole30 gets pregnant and wants to know if it’s safe to proceed with the program. How do you proceed?11. Describe your interpretation of a “vegetarian Whole30” in your own words.12. A client is mid-Whole30 and has an important business function to attend, where alcohol will be flowing and he has no control over the menu. He asks your advice on staying compliant. How do you counsel him?13. A client tells you she deliberately went off-plan at her high school reunion and consumed a few glasses of wine, but doesn’t want to start over. How do you respond?14. How do you counsel a client who is disappointed that they didn’t lose more weight on the program?15. If there was one rule you could change about the Whole30, what would it be, and why?