Be Kind to Yourself!

Chat Leave a comment April 24, 2018 nutritionadsa

We are sharing success stories to find out why people decide to see a dietitian, what happens on the journey, what the hardest part of that journey is and what results are achieved. This week we chatted to Bianca Dorp who worked with registered dietitian Alex Royal to improve her health and diet.

Why did you decide to see a dietitian? (The before story)

I was training about 5 to 6 times a week in the gym, and seeing a personal trainer twice a week during those sessions. The results I was seeing were not correlating to the amount of activity I was doing, so I decided to enlist the help of Alex to see where my nutrition could be improved in order to reap the rewards for the amount of effort I was putting into training.

Tell us about your journey with the dietitian?

The main surprise for me was that the amount of food that I was eating was far too much, albeit healthy. Alex gave me the tools to live a healthy lifestyle that was designed for my body and physical activity level. Since I love cooking I’ve found this extremely helpful because now I know what portions I’m allowed to eat, and I can invent meals that stick to this ratio, while still being very tasty.

I loved my journey with Alex! It is very rewarding to see those centimetres drop off month by month after the hard work I put in. It was great to have a sounding board to talk about food, any difficulties I was facing, and simply learning about my body and how to feed it well.

I felt like I was treating my body with the utmost respect and felt amazing during the whole process. 

Tell us about your results / successes?

The results were incredible, but like anything came with hard work and dedication. Alex was an expert in making me pick up muscle mass, but reducing fat at the same time, which is a rare combination I believe. My monthly measurements showed a good reduction in fat percentage and a good pick up in muscle mass, which showed off all the muscles I wanted to from training. I not only physically looked better and felt stronger, I’ve never felt more energetic in my life. My body felt so healthy and well nourished. Another benefit was that my skin became very clear and radiant, which is always appreciated!

What was the hardest part of the journey?

The hardest part in the beginning was dealing with the amount of food I was allowed to eat, mainly on the protein side. During the journey I decided to lessen my alcohol intake significantly, which sped up my results even more. This was initially hard to do as I do love a good glass of wine. Throughout the journey I would say staying motivated is definitely a important factor. It’s very easy (for me) to rather stay at home instead of exercising, but you just have to keep at it. And to also be kind to yourself if something does slip through the cracks and you take a tiny step backwards. Alex taught me that in the big picture of life, gaining 1cm back is not a big deal. It’s your overall well-being that is important.

What are the top three tips you can share?

• Meal prep and plan! This was a huge help since I then couldn’t stray from the plan, because all the meals were already measured out and prepped.
• Carry healthy snacks with you. If I was feeling very hungry during the day I’d make sure to have an apple or some nuts on me so that I could snack on something healthy rather than resorting to buying something.
• Be kind to yourself. I would beat myself up a lot if my results weren’t consistent every month. But as Alex said, it’s a journey so try to not be too hard on yourself if one month is ‘worse’ than the rest

What the dietitian says

I loved every minute of the journey with Bianca. She was so enthusiastic and committed to improving her health and diet, which showed in her beautiful, well deserved results. I think she was also motivated as she picked up speed and saw that the results were actually tangible. To be honest she inspired me and reminded me why I truly love what I do. Thank you Bianca!

 

To find a dietitian in your area, please visit the ADSA website

“Teaching nutrition is my passion”

Chat Leave a comment April 20, 2018 nutritionadsa

 

We chatted to Registered Dietitian Zelda Ackerman who runs Family 1^st Nutrition and is the author of a wonderful book called ‘Eet Reg (Bevry jouself en jou kinders van emosionele eet)’. We wanted to find out why she became a dietitian, what she loves about her work and what the challenges are:

 

Why did you become a Registered Dietitian?

My interest in nutrition started when I was at school. In Grade 8 we learned about nutrients and their functions in the body in Home Economics. This fascinated me and I decided that I wanted to become a dietitian.

What do you enjoy most about the work you do? What are the most satisfying moments?

I enjoy teaching groups of parents and dietitians about nutrition the most! Teaching nutrition is my biggest passion, more specifically teaching about paediatric nutrition.

The most satisfying moment is when a patient tells you how they followed your advice and how good they feel since changing their lifestyle!

What has been your career highlight?

My career highlight was when my book Eet Reg was published in May 2016. It was a great honour to be approached by NB Publishers and be offered a contract to write about what I love.

What are the most challenging aspects of your career?

Staying motivated to make a difference when people do not follow your advice and rather opt for quick fixes (which you know will only last for a few weeks).

How do you cope after a day of nutrition disaster and bad eating choices?

Contrary to what most people may think I am not a health food freak. I eat healthy 90% of the time and I enjoy it! But when I eat junk or unhealthy food I don’t feel guilty or bad about it at all. I enjoy it and go back to eating my normal healthy food the next meal.

If I eat unhealthily for a longer time period, due to for example being with family who eat unhealthy, I’ll eat smaller portions of starch and larger portions veg to get back on the right track.

What are the three things that you think people should stop saying when they meet a dietitian?

• “Oh boy, now I have to tuck in my tummy”
• “You probably only eat healthy foods”
• “I have to come and see you!”   … and then they don’t!

What should clients look out for when deciding which dietitian to work with?

Nutrition is such a broad field and I believe you should look for someone who has personal experience if possible and then lots of experience in the specific conditions / age group that you need advice on.

What are your favourite dish and your favourite treat food?

My favourite food is vegetables. My favourite meal would be one with a few different types of vegetables and a few different types of salads.

I don’t believe in calling any food a treat, because that gives food an emotional connection. As I explain in my book Eet Reg, I believe food should not have emotional connections, but should be only for nutrition. My favourite sweet food is a good quality dark chocolate!

 

If you are looking for a dietitian in your area, please visit the ADSA website

The Role of the Dietitian in Eating Disorder Treatment

Chat Leave a comment April 16, 2018 nutritionadsa

Eating disorders are complex illnesses with both psychological and physical aspects that require treatment. For this reason, over the past few decades, it has become more common for the treatment of people with eating disorders to be managed by multi-disciplinary teams which can deliver the necessary medical, psychological and nutritional help. As society’s foremost expert on nutrition, the dietitian has an important role on the treatment team for a person suffering from an eating disorder, and more opportunities are opening up for dietitians to develop as experts in this role.

Julie Deane-Williams, a registered dietitian and ADSA (Association for Dietetics in South Africa) spokesperson who has a special interest in treating people with eating disorders, points out that in some cases, the dietitian may also be the first port of call for help.

“Even though there are high levels of denial associated with disorders such as anorexia nervosa or bulimia nervosa, the dietitian is often the health care professional on call, especially when it comes to a person struggling with emotional/comfort eating or binge eating disorder. Typically, in the first session, a sufferer, usually female, confides that she is desperate to lose weight; reveals disgust at her body, even if she is within a healthy BMI (Body Mass Index) and feels shame that she has been unable to stick to a diet. The dietitian soon discovers that the emotional eater has tried many different diets. Patients commonly are keenly aware of the energy content of different foods but that doesn’t mean that they know much about nutrition. Often the patient hopes that the dietitian can provide a ‘miracle’ diet that is finally going to help her lose weight and keep it off.”

In combination, these are the warning signs for the dietitian who can recognise the symptoms of disordered eating. It is important that the dietitian doesn’t play into the patient’s scenario but instead helps them to acknowledge disordered eating and address it appropriately.

Deane-Williams makes it clear that the dietitian who works with people with eating disorders needs to acquire particular expertise and skills.

“It is important for the dietitian to understand how the different eating disorders develop and are maintained by patients, as well as to have sound knowledge of the medical, psychological and physiological aspects of the range of eating disorders. In order to play their role effectively on a multi-disciplinary team, they also need to have a general understanding of the mental health issues as well as the various psychological interventions and their applications. It would be an advantage to the dietitian to have expert communication, counselling and behaviour change skills. This is a relatively new role for dietitians, and the complexity of eating disorders demands education and training that goes beyond the minimum required to simply qualify as a registered dietitian.”

The dietitian who works with people with eating disorders plays an important role in the assessment, treatment, monitoring, support and education of the patient. As advocates of evidenced-based science, they serve as important resources of nutrition knowledge for the patient, the patient’s family and the other health care professionals on the treatment team. They need to be skilled at determining a patient’s nutritional status, eating patterns and behaviour, food rules and beliefs. It is the dietitian who takes into account the patient’s meal planning, food shopping and cooking skills. The dietitian works closely with other team members to understand how the patient’s underlying psychological and emotional issues impacts on their eating behaviours, as well as their motivation and capacity for behaviour change. The dietitian will work collaboratively with the patient to develop the nutrition aspect of the treatment plan, and to support the patient and the rest of the team throughout its implementation.

In the light of recent research in the UK that has attributed more deaths to eating disorders than any other psychiatric disease, Deane-Williams urges people with unhealthy relationships with food to seek help sooner rather than later.

“Using food, or the lack of it, to cope with distressing emotions and situations is a maladaptive way of managing life,” she says. “All eating disorders are addictions, and it is the nature of an addiction to further and further alienate a person from their own inner truth. Addictions also usually drastically stunt emotional growth. Once a person accepts that they have an eating disorder, and they seek good medical help, the healing journey is one that is difficult yet immensely rewarding. Not only can they recover, but they find out who they really are – bright and exceptionally intuitive people who had developed a coping mechanism to keep their ‘heads above water’ during extremely challenging times in their lives. Once they develop healthy ways of managing difficult emotions, they can go on to thrive, and create healthy and very happy lives.“

If you think you or a loved one might be struggling with an eating disorder, consider visiting a registered dietitian for expert guidance and advice. If you are looking for a dietitian in your area, please visit www.adsa.org.za

A Delicious One-Pot Meal!

Chat 1 Comment April 13, 2018 nutritionadsa

Beef and Butternut Casserole with Mushrooms and Tomato

We love the latest NutritionConfidence recipe from the authors of Food for Sensitive Tummies, registered dietitians Cath Day and Gabi Steenkamp! It is packed with vegetables (a whopping four servings), high in fibre and a good source of iron. Comfort food, which is still a healthy balanced meal.

This is a meal-in-one casserole, which is easy to prepare ahead of time. Perfect for dinner guests and to make during a very busy week. Butternut contains double the starch compared to the other vegetables, so may be used as a carbohydrate in this dish. Since there are four other vegetable servings, the butternut can serve as the starch of the meal.

RECIPE (Serves 4)

INGREDIENTS

1 onion

1 leek

4 cloves garlic

2 rashers bacon, optional

2 sprigs fresh rosemary

2 t olive oil

2 bay leaves

1 butternut, large (800 g)

250 g  mushrooms, mixed are most delicious

410 g  tinned chopped tomatoes (1 x 410 g tin)

150 ml red wine, optional

500 g beef goulash pieces, check for minimal visible fat.

8 black olives

2.5 ml salt & freshly ground black pepper (½ t)

METHOD

1. Preheat the oven to 180ºC
2. Peel the onion and chop. Trim, wash and slice the leek. Peel and slice the garlic.
3. Heat a large pan or ovenproof casserole on medium heat.
4. Finely slice the bacon. Pick the leaves off the rosemary sprig and chop finely.
5. Pour the olive oil into the hot pan, add the sliced bacon, chopped rosemary and the bay leaves and gently fry, stirring regularly
6. Add the sliced garlic, chopped onion and leek and cook for 10 minutes, stirring regularly.
7. Meanwhile, peel and cut the butternut into bite size cubes and add to the pan.
8. Clean the mushrooms and cut off the stems. Add both the stems and whole mushroom tops to the pan.
9. Add the meat cubes, pour over the wine and simmer for 10 minutes.
10. Add the tinned tomatoes.
11. Rinse the tomato tin out with quarter tin of water and add to the pan or casserole.
12. De-stone the olives by cutting in half. Add to the casserole and mix in gently.
13. Bring the casserole to a boil and then place in the pre-heated oven to bake for 45 mins, until thick and delicious.
14. Serve on its’ own as a complete balanced meal.

NUTRIENTS PER SERVING (600 g)

Energy                                                      1918 kJ

Protein                                                      30.3 g

Carbohydrates                                         31.3 g

Total sugars                                               4.5 g

Added sugar                                              0.0 g

Total Fat                                                     18.5 g

Saturated fat                                              7.7 g

Fibre                                                           7.7 g

Sodium                                                       682 mg

One serving is equivalent to 1 carbohydrate, 4 proteins and 4 vegetables