Meet the Dietitian: Michelle Zietsman

Chat Leave a comment November 16, 2021 nutritionadsa

Michelle Zietsman serves on the ADSA Executive Committee 2021 – 2023 in the Representation portfolio (and she serves as chair of our ADSA Pretoria branch). We thought it well to meet up with her and get to know her a bit better.

Tell us a bit more of yourself?

My name is Michelle Zietsman and I am 27 years young.  I live in Pretoria with my amazing husband Mauritz, who is a Youth Pastor at Every Nation Hennopspark.  We have two fur babies (pugs), Britney and Bruno.  Bruno was named after my husband’s favourite Manchester United soccer player, Bruno Fernandez.  I have one older sister who is an engineer and always helps me with my excel spreadsheets as I just cannot get the hang of it.  My sister and I are extremely close, although she is moving to the Netherlands at the end of the year so I will miss her dearly.  But luckily, we will get to visit them and get to explore the beautiful country.  We are a very close family.  My parents live in Cape Town so we try to visit them as often as we can.   

I have been a Registered Dietitian for almost 6 years now and I still feel like I am just scratching the surface of all the amazing things we can do and be as dietitians.  I love growing in the dietetic field and as a person, and I love how being a dietitian has contributed to shaping and molding me into the person I am today. 

Why did you become a Registered Dietitian?

I have known without a doubt since I was 15 that I wanted to be a dietitian.  I developed an interest in nutrition and I was so intrigued with how food choices can affect our physical, emotional and spiritual well-being in either a positive or not-so-positive way.   

What would you have wanted to do if not Dietetics?

This is a tough question for me because it has always been dietetics.  But I think I would still choose to be a health care professional, maybe a nurse, speech therapist or occupational therapist?  And if not a healthcare professional, then definitely a chef with a restaurant that provided unique culinary experiences!  

Where did you study (degree and/ or postgrad)

I obtained my BSc Degree in Dietetics at the North-West University.  I also completed a Higher Certificate in Christian Counselling at the South Africa Theological Seminary and I am currently studying towards becoming a South African Certified Lactation consultant.   

Where do you work and what does your job entail?

I work at En Bonne Santé Dieticians, which is a dietetic private practice.  En Bonne Santé is French for “In Good Health”.  I provide nutrition counselling, support and guidance for individuals to achieve their lifestyle goals, no matter where you are in your health journey.  I have a special interest in women’s health and nutritional intervention for chronic diseases.  I also consult with those who wish to follow a vegan or vegetarian lifestyle, or those interested in eating more plant-based.  I aim to promote eating patterns that emphasize whole plant foods not only for health and well-being but also for sustainable and compassionate living. 

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

I love when my clients rediscover that even though food is about health, it is also about culture, fun, family and relationship.  And when they break free from the restrict-binge cycle. 

What has been your career highlight?

That is still a work in progress 😉

What are the most challenging aspects of your career?

At the moment, I feel like the biggest challenge for me is that many well-meaning individuals, without a degree in Dietetics, are claiming to be nutrition experts and are promoting extreme diets or they want to sell weight-loss products.  In most cases, people’s beliefs regarding health and weight are affected negatively and this can lead to an unhealthy relationship with food.  These restrictive health beliefs are challenging for clients to release.  But as I mentioned earlier, the most satisfying moments are when people break free from restrictive diets and realize that a real healthy lifestyle is much more abundant.

What is something that people don’t know about you?

I follow a Vegan lifestyle 😊

What are your favourite foods?

I love tropical fruits OR Mexican style dishes with beans, guacamole and salsa OR a Curry.

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

“Please don’t look at the food I dish up” OR “oh you must put me/my spouse on a diet” when you are at a Braai OR “what do you think about the Blood Group diet?”

Meet the Dietitian: Janke Draper

Chat Leave a comment November 2, 2021 nutritionadsa

We caught up with Janke Draper, who serves on the ADSA Executive Committee in the Membership portfolio for the term 2021 – 2023. We met up with her to get to know her a bit better!

Tell us a bit more of yourself?

I am a wife of the best husband in the world and a mother of three lovely boys. My favourite place to be is at home and I like to spend time outside with my family.

Why did you become a Registered Dietitian?

I am not exactly sure about how exactly I decided to become a dietitian, it always feels as if the profession chooses me…and not the other “expected” way around.

What would you have wanted to do if not Dietetics?

When I was a little girl I wanted to become a teacher. But now since I have my own children I think it is better that I did not become a teacher, even though I do teach patients on a daily basis, so it is a win-win!

Where did you study (degree and/ or postgrad)

I completed my B.Sc. Dietetics degree at the University of the Free State and then I obtained my Master’s degree in dietetics also at the UFS.

Where do you work and what does your job entail?

I am a proud public servant. I am the sole dietitian at a TB Specialist Hospital in the province of the rising sun in a small town, Standerton and I also act as the food service manager.

Walk us through a day in your life?

Loads of administration, ward rounds, kitchen visits, training at clinics and lots of meetings. I used to travel a lot, but since the COVID-19 pandemic, we travel less and attend more online meetings and training. And then of course, when I get home after work, my “real” work starts (the job to keep three little busy boys alive).

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

The best part of my work is when I get the opportunity to teach and interact with patients. And the most satisfying moments are when we notice some positive change.

What has been your career highlight?

I think over the period of nine years there have been many significant highlights, but a personal highlight was when I was nominated and selected as one of the top three public service dietitians in Mpumalanga Province in 2018.

What are the most challenging aspects of your career?

The world of dietetics is unlimited and the research is forever changing, so for me the biggest challenge is to stay up to date with the newest findings in as many nutrition aspects as possible.

What is something that people don’t know about you?

I am a cat lover and I dream of adopting my own Maine Coon cat one day.

What are your favourite foods?

I like a big variety of foods, but I can’t resist a good pasta, soup in the winter, salad and fruit in the summer and chocolate.

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

• Are carbs bad for you?
• What do you do in a hospital?
• What is the best weight loss trick?

MEET THE DIETITIAN: ANNETTE WEAVER

Chat Leave a comment December 21, 2020 nutritionadsa

• Tell us a bit more of yourself?

2020 marks my 35^th year of being a registered dietitian! Most of my career has been as a food service dietitian. I am married to wonderful man, whose work took us to Germany, Qatar and Egypt. We have a beautiful daughter who is now the doctor in the house. We are looking for that perfect place to retire and do more travelling.

• Why did you become a Registered Dietitian?

It was second choice but no regrets.

• What would you have wanted to do if not Dietetics?

Physiotherapist

• Where did you study (degree and/ or postgrad)

BSc Dietetics – UKZN Postgraduate diploma – UP

• Where do you work and what does your job entail?

The last nine years I have been working on the National Youth Chef Training Programme and teaching nutrition and food safety to hospitality and chef students.

• Walk us through a day in your life?

My day has to include a walk with my husband. Lesson preparation, lessons marking and admin. Thinking of new ways to get nutrition messages across. Cooking dinner, experimenting with flavours in nutritious dishes.

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

The challenge of working with young adults. Being able to pass on knowledge and give people an opportunity to improve their lives.

• What has been your career highlight?

Working in a renal unit was the most rewarding time in my career. My career has been varied and never boring.

• What are the most challenging aspects of your career?

Dietetics was a relatively new profession when I started my career, so promoting what dietitians can do was important. Getting away from the dietitians are just kitchen supervisors label was a challenge. Today’s challenge is motivating people to adopt healthier lifestyles and choose more nutritious foods in a world that promotes unhealthy choices. My hope is that my students will remember their nutrition lessons and make a small positive change in their or someone else’s eating habits.

• What is something that people don’t know about you?

Mmm – no secrets.

• What are your favourite foods?

At the moment homemade bean & vegetable soup and Irish soda bread. I do enjoy a glass of wine, red of course.

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

Oh, you work with fat people!

Can you give me a diet, I need to lose weight?

What do you think about, (the latest fad diet), should I try it?

It is great to see how the profession has grown and developed over the years. We need to focus on better nutrition for all in South Africa and have a common message based on sound principles.

Meet the dietitian: Natasha de Almeida

Chat Leave a comment November 9, 2020 nutritionadsa

Hi everyone! My name is Natasha de Almeida, I am a 26-year-old Registered Dietitian from Johannesburg, and I absolutely love food. I spend a lot of my time eating, or thinking about eating, or cooking food, or watching people cook food on TV. Food brings people together, when we’re happy or sad, and there are so many different cuisines to enjoy from all around the world.

My food journey has been a bumpy one. I went from being an incredibly fussy child, teenager and young adult to someone who tries to taste and enjoy different types of foods. Before all of this, the look of ANY vegetable got me shifting uncomfortably in my chair. If there were vegetables on the menu for supper, I’d try to switch plates with my sister while my parents weren’t looking. Anything to avoid the absolute torture that it was to eat a single pea. That has changed now, but one thing that has always been with me is my sweet tooth. Anything chocolate and I’ll be happy. If I could cover everything in bar-one sauce, trust me, I would. 

I studied Dietetics at the University of Pretoria. A health-related degree appealed to me as it would allow me to help people improve their lives. I’ve always wanted to help anyone or anything, and when I was younger, it was animals. I aspired to be a veterinarian, that is until a 7-year-old me shadowed one performing surgery on a dog. I left that room with a face toned deep purple and a broken dream. Though now, if I look back, I might have studied veterinary science if I hadn’t studied dietetics.

I am half-Mozambican and grew up there, where my whole school, pre-school through to high school, had seven hundred students. So, going from that to a giant, seven-campus university with tens of thousands of students was intimidating to say the least. My university years were incredibly challenging but also rewarding in many ways. When starting at university they recommend that you partake in the ‘three pillars of university life’: academics, social events, and exercise. So that’s what I tried to do, even though it seemed pretty unrealistic at times. Balancing all three was not easy, but I managed to make good friends, pass my degree timeously, and become a first team varsity soccer player in those four years.

I think I only truly realised that health was important to me during my studies.  When I started learning about nutrition and health, I was able to reflect, and think about how many lives are affected by nutrition related problems, which I feel like I was very ignorant about before. Studying dietetics opened my eyes to how nutrition can truly affect your health, and that there is more to my interests than just a love of food.

Last year, I completed my one year of community service at a community clinic. Throughout the year I learned a lot about myself and the dietetic profession. I experienced the triumphs and the pitfalls of working as a dietitian. The most challenging aspect of the job being a lack of resources, both in the environment in which we work, and those of the individuals we counsel. The highlight of my job so far has been helping the most disadvantaged improve, even in the smallest of ways, such as helping a child with severe cerebral palsy gain that little bit of weight. My career has just begun, there is much room for growth and experience, and I look forward to many more highlights and learning curves. At the moment, in between completing short courses to improve my knowledge, I am slowly looking at starting my own practice. I also have a keen interest in clinical dietetics and look forward to getting back into a hospital setting.

Being a dietitian comes with many stereotypes, and since I qualified, I have noticed a few misconceptions that people have about the profession, the worst being that we are incredibly judgemental about what others eat. It is sad to hear a friend try to defend their eating when you sit down with them at the dinner table. We do not watch your every bite and dissect every meal you eat. When you season your food, we don’t picture little salt monsters dancing in circles above your head, chanting and waving blood pressure cuffs in the air. We are just like you in that we enjoy food as well, and it is okay to have preferences or dislikes. Some people do not know this about me, but I have texture issues when it comes to certain foods, one example being strawberries. I love the smell, taste and look of them, but I can’t eat them because of their texture. This is something my friends and family joke about with me on a regular basis! We are all different.

Another frustration is the immediate mention of a meal plan when the word ‘dietitian’ pops up in conversation. Yes, we can definitely help you with weight management, but there is so much more that dietitians can do. A dietitian may have helped your uncle with diabetes control his blood sugar by educating him about carbohydrates and insulin use. They may have helped your premature baby gain weight while in the NICU through careful calculation of their nutrient requirements, and they may have analysed that very menu that you choose from at your favourite restaurant. There’s so much more!

One last thing that I do not like hearing as a dietitian, is the idea that eating healthy involves a boring diet that gets rid of your favourite foods.  There are so many ways to make a healthy diet enjoyable, including using some of your favourite foods, but in different ways and amounts. Everything in moderation.  

With all that being said, the biggest thing I look forward to is helping people from all walks of life, educating those in need, and myself in the process. I am proud to be a Dietitian.

MEET THE DIETITIAN: BLOG SERIES

Chat Leave a comment September 28, 2020 nutritionadsa

Meet the contributing dietitian

Hi. My name is Rendani Ratshibvumo. I am currently working as a clinical dietitian in the public sector. My function as a dietitian is predominantly clinical nutrition, 20% community-based nutrition, and 20% foodservice management.

I have been a clinical dietitian for the past 8 plus years. My role in the hospital entails management of medical conditions through the application of the clinically approved medical nutrition therapy approach. It is the responsibility of the hospital to provide nutritionally adequate meals daily to hospitalized patients and therefore the foodservice unit and dietetics work hand in glove. I am currently the supervising dietitian in the foodservice unit.

As a dietitian, I reach community members outside the hospital through community outreach programmes targeted at vulnerable groups, which includes people living with chronic diseases, infants, young children and pregnant women. During outreach, I am able to identify nutritional gaps and come up with strategies to remedy those gaps in conjunction with other stakeholders in the community, such as primary health care nurses, school teacher, social development social workers, and others. These outreach programmes provide an opportunity to practice preventative nutrition strategies.

I’ve acquired my degree in dietetics from MEDUNSA, currently known as Sefako Makgatho Health Science University (now you know my age).

The best part about being a dietitian, despite rehabilitating a child from severe acute malnutrition, and seeing a patient go home after a long hospital stay after identifying the sweet spot where their blood glucose can be controlled, is that the field of dietetics is revolving faster than the speed of light. I have a duty to provide the best evidence-based approach to my patients and anyone who might trust me enough to ask dietetics related questions, thus I am continuously learning. Readership is at the heart of being a dietitian.

My best achievement thus far was being part of the protocol review committee in Limpopo 2018, becoming a mother and baby-friendly national assessor, and heading the dietetics department in my institution from 2018. I am currently in the process of editing my first cookbook.

My day as a dietitian starts at 4 am – that’s my time to read up on new articles, news, books on self-development, social sciences and have my breakfast. Work starts at 07h30, with reviewing of patients to be fed for the day and adjustment to be made on the menu with the food service manager. Ward rounds start at 09h00 until 11h00, then I assist outpatients until lunchtime. For the rest of the day I do administrative work and attend to calls from the wards. Officially as a dietitian my day ends at 16h30. Depending on the day I might go to clinics, schools, or ECD.
After work I exercise for 30-60 minutes, currently, I exercise at home due to the COVID 19 restrictions. After the gym, I get to spend time with my family before I can get my beauty rest.

My favourite foods are indigenous vegetables and meat (I’ve yet to meet meat that I didn’t eat)!
The most challenging aspect of my career is the fact that access to food is a basic right but when people are living in poverty, unemployment, and inequality even the best innovative approach can be fruitless without access to food.
One thing that people don’t know about me is that I do not like broccoli.

If I was not a dietitian, I would be a food scientist. Nutrients excited me ever since high school.

Three things that people must stop saying when they meet a dietitian:

1. What can I do to get a flat stomach?
2. I am healthy nowadays, I don’t even use normal salt anymore, I use the pink one.
3. I don’t eat that much so I don’t understand why I am overweight.
   That’s just a little bit about me.

Meet the Dietitians: Rosey Lombard & Jenna Spooner

Chat Leave a comment August 31, 2020 nutritionadsa

We spoke with ‘softie’ Rosey and ‘ants-in-her-pants’ Jenna as they referred to themselves. These best friends are not only dietitians, but also triathletes and they both competed in IronMan. We had a chat with them to get to know them a bit better:

 

 

• Tell us a bit more of yourselves?

Rosey: My name is Rosanne (everyone calls me Rosey) and I was born and raised in Stellenbosch. I went to primary school, high school and varsity in Stellenbosch and then moved to Cape Town to study Dietetics. I got placed in Johannesburg for my commserv year (2017) and have been here ever since. I am a fitness addict, nature lover and a big “softie”.

Jenna: I am a very energetic person who absolutely loves and family, friends, outdoors and adventures. I tend to have ants in my pants and seriously lack the ability to sit still. I love understanding how things work and I am more inclined to watch a documentary or read an article than get stuck into a good book. I am not scared of some alone time doing the things I love, including; cooking, baking, getting outdoors and simply soaking up some sun.

 

• Why did you become a Registered Dietitian?

Rosey: Sport has always been a massive part of my life, which I think sparked the interest in food, nutrition and the impact on performance. I got to know Jenna at Stellenbosch (we played Maties Hockey together). We instantly became friends. She was 2 years ahead of me, went on to UCT to study Dietetics and that is when I started learning even more about what it entails. This made me even more curious and I then decided to follow this route as well (thanks Jen)!

Jenna: I have had a love for food and sport for as long as I can remember. I saw a dietitian in high school when my academic load and sporting commitments became extremely taxing. I was constantly exhausted, falling asleep in class and no longer achieving on the sports field. Counting the number of grapes and almonds I could eat to achieve portion control still haunts me but wow, what a difference. The role that food played in my energy levels and ultimately performance was amazing.

 

• What would you have wanted to do if not Dietetics?

Rosey: I would have studied to be a Doctor.

Jenna: I find the human body fascinating so it would have to be medicine.

 

• Where did you study (degree and/ or postgrad)

Rosey: BSc Sport Science (Stellenbosch) | BSc Honours in Kinderkinetics (Stellenbosch) | BSc (Med) (Sci) Honours in Nutrition and Dietetics (UCT)

Jenna: I started my studies at the University of Stellenbosch where I completed a BSc Sport Science followed by an BSc Hons. in Human Physiology. I furthered my studies at the University of Cape Town where I completed a BSc Med. Hons. in Nutrition and Dietetics.

 

• Where do you work and what does your job entail?

Rosey: I work at Nutritional Solutions which is a private practice in Johannesburg (I am based at the Bryanston branch). My passion is paediatrics, gut health, general weight loss and sports nutrition. So I often see clients/patients related to those things specifically. But private practice definitely requires a lot more than just “making people skinny”. There is a lot of work for corporate clients, writing articles on nutrition, doing nutrition education for companies/corporate, recipe development and analysis. There really is a lot of variety.

Jenna: I work in a beautiful wellness centre in Bryanston where I have my private practice. I am part of a multidisciplinary team made up of biokineticist, chiropractors, physiotherapist, psychologists, and beauticians. I also work in the RMB Wellness Centres and occasionally get the opportunity to locum in Morningside and Milpark hospitals. I consult with the media on a regular basis; writing articles, analysing recipes and occasionally appearing on a television channel, radio show or health promotive podcast.

 

• Walk us through a day in your life?

Rosey: It really depends what I am training for. I prefer morning exercise, so on most days I would wake up at 04h45 to get to exercise by 05h20/05h30 for 1h-1h30 mins. I will get to work by 07h20/07h30 for the first patients (depends if there are early birds or not, but I will always be there by about 08h00). I will then be at work until 17h00ish (sometimes stay later if there is a need from patients) and then may go an do another exercise session for the day. It all actually depends on the races ahead. At the moment, Jenna and I have full ironman coming up, so weeks are full on with training. 1-2 sessions per day and then long sessions of 4-6 hours on the weekend. This doesn’t always happen, but in the 4-6 weeks leading up to full ironman, it gets pretty hectic. We love it though. It definitely is my drug and my coping mechanism. When I can’t exercise = MOODY Rosey.

Jenna: Training is a huge part of my life and always has been. It is often (if not always) how I start my day. I may start with a run, a cycle, a swim or even a combination of the three. This is followed by a very quick shower-change-blow-dry routine which I have mastered over time. My day starts with breakfast followed by patients at 340 on Main Health & Wellness Centre. Most of the time breakfast is eaten at work and is by far my favourite meal of the day. My day is spent consulting, calculating, and updating meal plans, developing content for social media or for my patients to use. I also spend a fair amount of time on admin and keeping up to date with all that needs to go on behind the scenes of running a private practice. Some days, not every day, I may get in a second training session. This all depends on upcoming races or what my coach has set out for me. From there it is home time and supper time before I complete the final bits of work that I need to do to make sure I am on track for the following day. Before bed I always pack my bag to avoid rushing in the morning and forgetting to put in a set of underwear which has happened more often than I would like to admit. I aim to get into bed by 21:00/21:30 which isn’t always possible and a daily goal I set myself.

 

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

Rosey: I enjoy the people aspect, that I get to meet a lot of different people from all walks of life. I REALLY love when patients are successful and finally come to the realisation that the weight loss/health journey doesn’t need to involve an “all or nothing” approach. I really enjoy when they reach their goals and when their lives have been transformed through this process.

Jenna: I love teaching and empowering my patients with knowledge and skills. Losing weight, overcoming their fear of food, breaking binge eating cycles, achieving blood glucose control, no matter what the goal or outcome is, the journey requires trust, patience and a special bond between a patient and a practitioner which honestly is something I cherish.

 

• What has been your career highlight?

Rosey: In terms of work or sport?

• Work: I think getting the job at Nutritional Solutions has been the biggest blessing. I am able to work with and learn from the best dietitians in the business.
• Sport: Qualifying for Ironman 70.3 World Champs which is in New Zealand in November 2020. Although the race to qualify (East London 70.3) was VERY tough and not that enjoyable, I am still very grateful for what I went through and how it all turned out.

Jenna: I had the opportunity to be a guest judge on a Disney children’s cooking show which was quite exciting and very different to my normal day-to-day activities.

 

• What are the most challenging aspects of your career?

Rosey: Work: the most challenging is dealing with the public/media. But, if you are up to date with knowledge and research then this becomes a lot easier to deal with.

Jenna: Private practice is tough. Staying up to date with literature, keeping patients on track with their goals as well as running a business is hugely time consuming and stressful.

 

• What is something that people don’t know about you?

Rosey: I LOOOOOOOVE Carrot Cake and I eat it almost every Sunday. I know all the spots in Joburg with the best carrot cake 😉

Jenna: I think that sleeping is a waste of time. I know how important it is and hence why I set a daily goal of 7-8 hours a night for myself, but I feel like I can achieve so much more when days are longer and nights are shorter.

 

• What are your favourite foods?

Rosey: Sushi, Mexican and Carrot Cake

Jenna: I am mad about Thai food but It would have to be my mom’s (or actually my great grandmother’s) carrot cake.

 

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

Rosey: “Oh my gosh, I better watch what I eat because the Dietitian is here” | “What do you think of Banting?” | “What do you reckon about this whole Game Changers thing?”

Jenna: I only cheat on my diet over weekends. | Wine and chocolate are the reasons I do not lose weight. | What do you think about “this” diet – aka the latest diet fad.

Meet the Dietitian: Wenda Nel

Chat Leave a comment March 16, 2020 nutritionadsa

We spoke to Registered Dietitian and Olympic 400m hurdler Wenda Nel. We got to know her a bit better; from the deep things, to her secrets and even the silly things like her favourite foods.  She is truly an inspirational woman  and amazing RD flying our profession-flag high!

Read on and be inspired.

 

Tell us a bit more of yourself?

 

I grew up in Worcester in the Boland and matriculated there. I’ve moved to Pretoria thereafter and started my studies at Tuks. Throughout my life I’ve always had a big interest in sport, participated in athletics, netball, tennis and swimming. As the years passed, my passion for athletics grew bigger and I’ve pursued a career in track and field. 

Although athletics has always been a big part of my life, I’ve also made an effort to not let it define who I am and form my identity. I am a follower of Jesus Christ (Christian) and my faith is the thing that I base all the values of life and I seek my identity in Christ. It brings me a lot of joy if I can help anyone in need. I like celebrating life and believe no matter your circumstances, we all have a story to tell that will inspire people. 

I have a huge passion and love for this sport, but there are many other interests in my life I like spending time on to celebrate life. 

I am part of a big family and like spending time with them. A lovely weekend ‘braai’ might make the top of my list 😊. I treasure the small things in life. Having a nice cup of coffee with my husband is the best example of how I like to spend some quality time together. 

I like to read books, watch movies, bake and experimenting with new recipes. Even when I’m not on the track training, I like any other form of exercise and spending time in nature.

 

Why did you become a Registered Dietitian?

 

Sport has always been a big part of my life and what I enjoy spending my time on. I’ve also always had a big interest in food 😊. Being an athlete myself, the curiosity grew over the years of how different foods can play a role in sports performance. Becoming a dietitian gives me the opportunity to give guidance to fellow athletes to help them to look better after their nutrition to aid in better performance. I like to help people in one way or another, but believe I can somehow make a difference in the sports world being a dietitian. 

 

What would you have wanted to do if not Dietetics?

 

In high school I thought I would like to be a physiotherapist as it is also something I could have combined with my sport. Looking back, I am happy I’ve landed in the dietetics field.  

 

Where did you study (degree and/ or postgrad)

 

Univeristy of Pretoria (TUKS)

 

Where do you work and what does your job entail?

 

Currently I am not working as a full time dietitian. I am a professional track athlete, preparing for the Olympic Games in Japan, Tokyo. 

 

Walk us through a day in your life?

 

A typical day in my life will be planned around my training sessions. The main track session will mostly take place during the morning at Tuks with a gym/technique session in the afternoon. In between sessions I will usually schedule appointments such as physiotherapy, recovery massage, sport psychologist and the occasional catch up with friends😊.  There is also always general admin on a daily basis to give attention to.  

 

📷: Reg Caldecott

 

📷: Reg Caldecott

 

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

 

I am fortunate to use my sport as a platform where I can get in contact with young athletes to not only help them with advice directly sport specific, but also try and make a positive impact in their lives in how I live my life on and off the sports field. 

It brings me great joy to see how my life choices, how I react on setbacks as well as achieving my goals, can influence the people around me in a positive way. 

 

What has been your career highlight? 

 

I’ve had the opportunity to compete at the 2016 Olympic Games in Rio, that was an amazing experience which many competitive sports people dream of and work towards in their sporting careers. Although becoming an Olympian will always be a special memory to treasure, my biggest career highlight will be achieving a bronze medal at the 2018 Commonwealth Games in Australia. The medal will not define me, but I treasure the journey I have taken to get to the Games. 

 

 

 

What are the most challenging aspects of your career?

 

Being a professional athlete requires a lot of patience on different levels and I had to learn to be adaptable as things can change on a daily basis. It can range from travel, accommodation, food and also competition challenges. 

It is also challenging to give up family time and being away from home for long periods of time during a year.

 

What is something that people don’t know about you?

 

If they don’t know it, I guess it is a secret😉…

Being a dietitian amongst professional athletes, many of the people assume that I am on a strict diet…so I guess what most people don’t know, I basically eat anything, and yes, that includes ice cream and chocolates…a lot of chocolates😊. I think I am fortunate to have a better idea of how to manage my nutrition with my sport in a way that works to my benefit. So I can say, being a dietitian helps me to understand the nutritional needs of my body better to assist me in better sports performance and to also know that a treat can occasionally fit into my diet.   

 

What are your favourite foods?

 

I am a huge foodie, just to gather with family and friends having a nice meal together is always a celebration. 

Some of my favourites will have to include most dishes with chicken, pasta dishes (my favourite being my mom’s lasagne😉.  Pizza, nacho’s and sushi are always a treat! 

I am a fan of having a variety and colour on my plate for example a fresh Mediterranean bowl with quinoa, falafel, peppers, olives, feta, cherry tomatoes, avo, cucumber is always a winner in my eyes😃. I also have a soft spot for eggs. 

I am also crazy about dairy products…milk (great recovery drink), yogurt and cheese!

 

I guess in summary, my favourite will have to be food😃.

 

 

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

1. What can I eat to lose fat? 
2. You probably don’t eat any sweets
3. Give me your diet

Meet the Dietitian: Jodie Mouton

Chat Leave a comment December 16, 2019 nutritionadsa

Meet Registered Dietitian Jodie Mouton, that is more than your average dietitian – she is also a personal trainer!

 

Why did you become a Registered Dietitian?

From a very young age I knew I always wanted to work within the health sector, but never knew which route was intended for me. My aunt studied to be a Dietitian and after she told me stories about her work, I knew that was what I wanted to do!

 

Where did you study (degree and/ or postgrad)?

I moved from Port Elizabeth to Cape Town to study my undergraduate degree, then moved to Queenstown for my community service year before moving back to PE, that would always be home for me. I am currently studying my Masters degree at Nelson Mandela University, they have such an incredible Dietetics department.

 

Where do you work and what does your job entail? 

At the moment I work predominantly in the sports sector, I work as the in-house Dietitian and Personal Trainer at a gym and absolutely love it. I see patients for weight loss, diabetics, patients with IBS and hypertension, among others. I make up super individualized and easy-to-follow meal plans and information pamphlets. I also provide personal training that accompanies healthy eating so well.

 

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

The types of patients I see are really relatable and generally I am able to connect well with them, I think the most satisfying thing is seeing how exercise,  great nutrition and determination can completely change a person’s life.

 

What has been your career highlight? 

I have been recruited to work at a few corporate wellness events and also be on the radio, those definitely are some of the highlights of my career.

 

What are the most challenging aspects of your career?

I must admit that this career is more challenging than I expected, at least speaking as a private practicing dietitian, marketing and finding patients is a big task if you work alone – but I am so proud of the progress I have made and I am learning all the time.

 

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

I wish people wouldn’t be so afraid to talk to a dietitian, we don’t bite! I think people are scared of the truth and dietitians are all about speaking truth, but I wish that people embraced it and take the advice (if any) as a helping hand.

I also wish people stopped asking “So what do you think about banting”, and then expect a short concise answer.

And finally, I wish people stopped asking about weight loss pills or shakes. Eating healthy isn’t difficult at all, and your health should never be taken for granted. You only have one body, treat it as best as you can!

 

Meet the Dietitian: Nadine van Niekerk

Chat Leave a comment November 25, 2019 nutritionadsa

Inspirational Dietitians Nadine van Niekerk and Stefanie du Plessis make a huge impact in their area (Bethlehem, Free State) by going above and beyond their job description of Dietitians. They empower, encourage and equip their patients and colleagues and frequently reach the papers for the impact they are having.

We spoke to them both and decided to launch both their ‘Meet the Dietitians’ on the same day! Read on and be inspired.

 

 

Why did you become a Registered Dietitian?

I had thought a lot about what career path to choose in school, and after shadowing a lot of different careers I ended up choosing dietetics. I love the science and research behind it and I was fascinated by the physiological effect of food on the human body. And I just love eating!


Where did you study (degree and/ or postgrad)?

I studied at North-West University, Potchefstroom campus and completed my B.Sc. Dietetics degree in 2010.


Where do you work and what does your job entail?

I am a dietitian for the department of health, stationed at Dihlabeng Regional Hospital in Bethlehem in the Free State.

The Hospital is Regional and caters to a large community. It offers all specialised fields of medicine, from intensive care, surgical, orthopaedic, gynaecological, paediatric, obstetric, medical and outpatient services. As the dietitian, I tend all wards rotationally and ensure all nutritional needs are met, especially in critical care, surgical and paediatric wards. I am also responsible for product selection and prescription.


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

What I enjoy most is really feeding the patients that cannot feed themselves. Critical care is my passion and I love ensuring those that cannot speak for themselves are taken care of. Ensuring our ICU discharges survivors, not victims is basically our focus and what we strive for, focusing on early effective nutrition and ensuring better outcomes.

I also love working with the premature unit and being involved in breastmilk banking and striving for a formula free unit. Breastfeeding advocate is an understatement! We make a very big deal of breastfeeding week and always try to go the extra mile when promoting. Debunking all the terrible myths around breastfeeding is a very high priority.

We also organise a big event each year to ensure more people are aware of the benefits of breastfeeding and why we are so obsessed with it. We usually use all proceeds from sales for our own lodger mothers and NICU, as the unit is so close to our hearts. This year we raised over R 5000 in the breastfeeding event, which really focused on the empowering role breastfeeding plays.

We used the proceeds for toiletry packs to improve the personal hygiene in the unit and also just to treat the moms to something nice, as we are expecting so much of them. The toiletry project is ongoing, so we also encourage anyone interested to contact us for more details with regards to donating.

My most satisfying moments are seeing patients leave the hospital in better condition than they arrived, helping mothers reach breastfeeding goals and making a difference in people’s lives that would otherwise be unable to afford your services.

At this year’s breastfeeding event we also let mothers get the opportunity to take professional portraits of themselves in a professional studio setting by an accomplished photographer. The point was to remind all women of how beautiful they are and just to boost their confidence. The photos came out more beautiful than we ever imagined. Giving opportunities to people that would maybe otherwise not have been able to have them, is I think, by far the most satisfying aspect of my job. Government work is really what I love to do and I am so thankful that I have the opportunity to work for the Department.


What has been your career highlight?

That’s a hard one! I think this year’s breastfeeding event and all that was achieved and all the money raised is something I am very proud of. But also each year offers a new highlight, we have really also made our mark in the Hospital and are at an all-time high when looking at in-hospital referrals and ensuring no patients fall through the cracks.

 

What are the most challenging aspects of your career?

Working in Government you sometimes have to make difficult choices with regards to stock availability and you have to be flexible due to budget restrictions. I also find the Intern doctors very challenging, hahaha 😉. Having to go through the same routine each year to ensure proper referrals is often exhausting.


• What are the three things that you think people should stop saying when they meet a dietitian?
  Oh my word don’t look at what I am eating!
  Can I quickly ask you something?
  What do you do all day in a hospital?

Meet the Dietitian: Stefanie du Plessis

Chat Leave a comment November 25, 2019 nutritionadsa

Inspirational Dietitians Stefanie du Plessis and Nadine van Niekerk make a huge impact in their area (Bethlehem, Free State) by going above and beyond their job description of Dietitians. They empower, encourage and equip their patients and colleagues and frequently reach the papers for the impact they are having.

We spoke to them both and decided to launch both their ‘Meet the Dietitians’ on the same day! Read on and be inspired.

 

Why did you become a Registered Dietitian?

I was interested in a career in health and dietetics was brought under my attention and I immediately knew that was what I wanted to do, especially the type of work that a hospital dietitian did.

 

Where did you study?

I studied at the University of the Free State in Bloemfontein and completed my degree in 2008.

 

Where do you work and what does your job entail?

I work at Dihlabeng Regional Hospital in Bethlehem. It’s a level 2 hospital which serves a very large community and offers a variety of services which includes intensive care for adults and neonates, surgery, medical, orthopaedics, paediatrics, obstetrics, renal as well as an outpatient department. We are 2 permanent dieticians at the hospital and we rotate between all the departments on a weekly or monthly basis. We are very fortunate to gain experience in all the different specialised fields that the hospital offers.

I am also responsible for managing the budgets for the Dietetic Department, monitoring stock levels and placing orders to ensure that sufficient stock is always available.

I also attend all management related meetings and I am responsible for all Quality improvement programs involving the Dietetic Department.

 

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

The part that I enjoy the most is definitely feeding the critically ill patients, doing a thorough assessment of their condition, calculating their nutritional requirements and choosing a suitable product. Working in the paediatric ward is also a part of my work that I enjoy a lot, especially tending to the severely malnourished babies and children. With both of these scopes of patients, it’s very gratifying to see the big difference that proper nutrition can make in a short while and see my patients going home in a better condition.

Dihlabeng is a Mother and Baby Friendly hospital so I also have a lot of passion for breastfeeding and everything that goes with it. We really strive towards enabling all mothers to breastfeed successfully before they leave our hospital. We recently had a big event for World Breastfeeding Week where the aim was to empower parents and this then leads to a mother being able to successfully breastfeed her baby and to continue at home.

All the proceeds made on the day was used for our newly established Toiletry Project for the lodger mothers in the Neonatal Intensive Care Unit. The aim of the project is to supply all the mothers with basic necessities for their stay in NICU.

These mothers do so much for their tiny babies and sometimes stay there for up to 3 months (sometimes longer). We recognised the need to do something special for the mothers and that’s when the Project was born. We would like this to be an ongoing project, so anyone who is interested in donating or becoming involved in any way is more than welcome to contact us.

Furthermore, I also enjoy and appreciate the fact that we, at Dihlabeng Hospital, are able to work very well together as a multi-disciplinary team. This really makes all our jobs much easier. Especially me and my colleague, Nadine van Niekerk, we really work well together as a team to ensure that the Dietetics Department is run as smoothly and well as possible!
What has been your career highlight?

Wow, there are so many! But one of the highlights is definitely being accredited as a Mother and Baby Friendly Hospital in 2016. All of our staff put in a lot of effort and hard work to achieve this, so this was a very proud moment for us all.

And then, of course, our Breastfeeding Empowerment Day that we held for World Breastfeeding this year. It was a very gratifying experience for us as the dieticians and staff of DRH to be able to do this to show our support and dedication to breastfeeding!

 

What are the most challenging aspects of your career?

It can be challenging to plan and decide which nutritional products to order due to dealing with budget constraints, but this also keeps our work interesting.

 

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

• You’re a dietitian and you are eating that???
• Can you give me a diet?
• Asking about detox diets.

Meet the Dietitian: Karla Pretorius

Chat Leave a comment October 28, 2019 nutritionadsa

Not only is Karla Pretorius a Dietitian; she is also a Protea netball player, vice-captain and announced as the Player of the Tournament at the Netball World Champs earlier this year! Thank you Karla for flying the Dietetic flag high.

 

Karla Pretorius:

My participation as an elite netball athlete in the professional world of sports has increased my awareness and understanding of the indispensable importance of nutrition in the lives of both individuals and communities. The effective implementation of nutrition knowledge can drastically enhance the quality of every individual’s life, including athletes performance and overall wellbeing.

My path first crossed with nutrition as a science during my undergraduate studies at the University of the Free State (Kovsies) in Bloemfontein. I would later also complete my masters in dietetics and nutrition at the institution. This quaint city, located in the wide-open gold plains of the Free State proved to be a great learning experience, both on and of the court.

Balancing full-time studies with the close to year-round netball season, both domestically for Kovsies and the Free State Crinums and nationally for the Proteas proved challenging at times. Although challenging, the opportunities presented by netball could not be turned down. With support from various stakeholders and determination, I was able to manage both. I strongly encourage all athletes to pursue further studies whilst working towards their personal sporting goals. With hard work, a good balancing act and support it can be done. Also, do not be ashamed to ask for help and assistance along the way. I am most grateful for the time spent at Kovsies, playing for the university team in the Varsity Cup Netball league and at the University Sport South Africa Games.

At the end of 2016, I was approached to join the Sunshine Coast Lightning netball club in their inaugural season in the Australian premier league, the Suncorp Super Netball League. This marked my entry into the sport as a Professional Netballer. The club managed to secure two consecutive wins in the premier league in 2017 and 2018. We are currently continuing our campaign for the 2019 season, after a month-long break for the 2019 INF World Cup in Liverpool. The Spar Proteas, which I am honoured to vice-captain, excelled in the tournament by managing a win over number 2 ranked Jamaica and achieving an overall 4th place.

Noting that Netball is not a professional sport in South Africa, many athletes wanting to pursue a career as a professional netballer are necessitated to look abroad for opportunities in professional leagues, most notably in Australia, England and New
Zealand.

And that is what I did, firstly with a move to England to represent Team Bath, and later on the Sunshine Coast Lightning in Australia. The move abroad also meant that I had to temporarily sacrifice my professional career as a full-time dietician.
Remaining informed of developments in the field of dietetics and adding to my skills and knowledge compelled me to read towards my masters, enrol for online courses, and to do community volunteer work abroad.

Dietetics and nutrition should be incorporated in every high-performance sport and environment, including netball. From my experience, I found that the importance thereof is underestimated and valued in South African netball. There is a clear difference in the value-added to the role and profession of a dietician in the amateur league of netball in South Africa compared to the professional league in Australia.

The main objective for our team dietician, and myself, is to ensure that I am ‘nutritionally healthy’, whereby my performance is maximised. This is achieved by the development and implementation of practical nutrition strategies, guidelines and policies. The rewards of effective use and implementation of nutrition strategy have ensured that I reach my goals, enhance my performance and recovery and minimise
injury risk.

 

Meet the Dietitian: Robyn Duarte

Chat Leave a comment September 30, 2019 nutritionadsa

We spoke to Registered Dietitian, Robyn Duarte, working in the interesting field of Molecular Diagnostic Services (MDS).

 

Why did you become a Registered Dietitian?

 

I’ve always had an interest in food; the effect different nutrition has on our bodies and the psychology behind eating. In school there were many girls with eating disorders and helping individuals with these disorders was the avenue down which I wanted to go after my studies. This changed however as different opportunities presented themselves.

 

 

Where did you study (degree and/ or postgrad)

 

I studied my BSC Degree and PG Diploma in Dietetics at the UKZN in Pietermaritzburg, completing my community service at Appelsbosch hospital in 2010.

 

 

Where do you work and what does your job entail?

 

I am a Wellness Consultant/Dietician/Marketing HOD at Molecular Diagnostic Services (MDS). MDS is a private specialist molecular (DNA) diagnostic laboratory focusing on genetic and veterinary diseases, DNA paternity, identity and wellness tests. I have worked at MDS for 8 years, within the WellPro Wellness division liaising with practitioners and clients interested in exploring various tests to try and identify possible causes of adverse symptoms experienced. I believe that personalised testing – knowing about your own genes and about the foods that you react to – help to optimize your well-being.

 

 

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

 

I am excited to be at the forefront of this rapidly developing field with the use of the most advanced technology used for testing. The most satisfying moments are when clients contact me, emotional and grateful that they have finally found symptom relief or improved health after many years of struggling with various adverse symptoms.

 

 

What has been your career highlight? 

 

Being able to travel to Poland and Germany for international conferences as well as hosting our very own in Cape Town and being able to share experiences with, and learn from, intelligent, like minded individuals who offer similar tests in their countries.

 

 

What are the most challenging aspects of your career?

 

Science and technology is continuously improving. What I do now is completely different from the content included in our standard dietetics degree. Thus many aspects of the job require research in order to try to stay abreast of this rapidly developing field. Sometimes, also, the technology can be ahead of the routine adoption of certain tests in current practice and we have to wait for more clinical trials to be conducted to make the findings more valuable to a practitioner.

 

 

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

 

“Oh, I never knew that dietitians drank wine/ate dessert!”

“What do you think about xxx diet?”

“I don’t like eating around you because I feel like you’re watching everything I put in my mouth”.

 

Meet the Dietitian: Leanne Katzenellenbogen

Chat Leave a comment September 2, 2019 nutritionadsa

Meet Dietitian, Leanne Katzenellenbogen, that dispels the myth that “diet” food is boring.

My name is Leanne Katzenellenbogen and I am a dietitian.

I originally decided to study to become a dietitian because I love helping people and I believe that good nutrition is integral to good health. I did my undergraduate BSc degree at WITS and then went on to do my Honours in Human Nutrition at UCT and my Masters after that through Stellenbosch University.

I currently work in the Northern suburbs of Johannesburg in a private practice. I see people daily for various dietary issues. These may entail clients wanting some knowledge of how to eat healthily or people wanting lose weight. I also counsel many people who have either type 1 or type 2 diabetes on how to eat appropriately for their condition and how to manage their food and insulin.

The most satisfying part of my job is being able to help people achieve their dietary goals; whether it’s to achieve a certain weight, eat healthier or get their blood sugars under control. There are several client success stories that I could tell but my favourite is of a client who lost 50kg. It was such an enormous sense of achievement for him and brought great joy to him.

The most challenging aspect of my career would have to be keeping people motivated. In theory, to set a goal and stick to it seems simple. But… then real life gets in the way
and the task is way more challenging than it initially appears. Often goals are set and then not achieved and it can be very frustrating.

Having said that, there are still many people who do achieve their goals and it is very rewarding. There is a great misconception that the diets that dietitians give out are too strict, are boring and are unachievable. People often don’t realise that we are able to make meal plans exciting, fun and delicious.

I have written two books called “simple fabulous lunchbox ideas” and “Delicious Modern healthy Recipes for Diabetes” for just this reason. To try and dispel the myth that “diet” food is boring. The books highlight how delicious, creative and modern food can be even if you have certain dietary constraints.

So I would suggest that if you have any dietary issues that need sorting out, to go and visit a dietitian to help you maximise your chances of success on your nutrition journey.

Twitter: @LeanneDiet

FB: www.facebook.com/sandtondiet

Instagram: @sandtondiet

Pinterest: www.pinterest.com/sandtondiet

My website/ blog: www.sandtondiet.co.za

Meet the Dietitian: Raeesa Seedat

Chat Leave a comment August 5, 2019 nutritionadsa

We spoke to Registered Dietitian, Raeesa Seedat, creative and passionate about the field of nutrition.

 

Why did you become a Registered Dietitian?

Being a Dietitian is like being the Terminator, except that you’re analysing food instead of potential threats (even though some may be treated as such). So you get to see each food with special vision and all the constituents are flagged.

 

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

I enjoy being involved in nutrition education and promotion. I am passionate about writing and communicating science and evidence into nutrition advice with tangible benefits to an audience. I also enjoy working with paediatric patients and mums who are very appreciative for managing various conditions in infancy and childhood.

 

What has been your career highlight?

I think I still have a long way to go to achieve all my career goals. For now the highlight would be graduating with my Masters of Science degree in Dietetics.

 

What are the most challenging aspects of your career?

It is sometimes a challenge to convince patients that even though they have been eating a certain way for a number of years the effect on one’s health is cumulative. The value of one’s health cannot be taken for granted and preventing disease is easier than treating it.

 

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

Dietitians are mere mortals and we all enjoy a treat every now and again. However, I try not to let it get to a point where I am wallowing in guilt over what I have eaten. I try to balance the energy I have taken in with energy expended through physical activity.

 

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

• I need a diet a plan
• Will eating this make me gain weight?
• How do I get shredded?

 

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

It often narrows down to who you feel comfortable opening up to. Also, some Dietitians may have a special interest in specific areas such as food allergy or sports nutrition and if you require such expertise you can contact one of these Dietitians.

 

What is your favourite dish and your favourite treat food?

My favourite dish at present is homemade nachos (you can play around with healthier variations) and my favourite treat food is chocolate ice cream (yum!)

 

Meet the Dietitian – Estée van Lingen

Chat Leave a comment July 1, 2019 nutritionadsa

We chatted to Estée van Lingen, a dietitian who is passionate about growth and evolving in her field. And is willing to share a chocolate brownie or cheesecake!

 

Why did you become a Registered Dietitian?

I have always been passionate about food as well as helping others achieve their goals. With Dietetics I get to work with both! Nutrition is also a field that is consistently growing it is also nice to keep on evolving with it and keep on learning and not just a set of rules that we learn in University and stick with for the rest of our careers.

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

Clients that are actually motivated and come to you for help. When they then leave your office feeling like they have learned a lot and you have made everything so clear and easy for them and then they go home eager to start implementing it.
Its always satisfying when clients achieve their goals following the advice you gave them but not just that. The fact that they also believe you made a difference in their lives and that you played a key role. Even if it was just for clearing bloating or improving energy levels.

What has been your career highlight?

Being able to start my own private practice without working in a private practice setting before. I would never have though that I could actually achieve it and now to just keep on seeing my practice growing on a daily basis. It has been a true blessing that I would never have been able to achieve without help from my heavenly Father and the support of family & friends.

What are the most challenging aspects of your career?

Convincing clients that a healthy balanced diet is the way to go especially if they have been following other diet trends with success.

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

We all make mistakes, and yes dietitians also have bad days, believe it or not ☺
I just tell myself its ok and it’s not a train smash so I just have to get back on the wagon tomorrow or with the next meal and start afresh. We can’t keep on getting stuck in the past, then we will never be able to move forward.

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

• I know I am fat. Do you think I am obese?
• What do you think about the banting diet?
• I want to lose the weight quickly, how can we speed weight loss up with supplements?

Tell us about what work you have done in the past as well as what work you are currently involved in?

I have finished my community service in a government hospital where after I went into a corporate company doing catering. I was responsible for compilation of meal plans for special diets eg Diabetes, high cholesterol, IBS, soft diets etc for in a hospital set up as well as healthy meal alternatives in canteens. I also did training with the chefs and staff on what healthy meals consist of as well as special dietary needs for patients in hospital. I then started my private practise where I still consult with clients to assist them with weight loss as well as special dietary needs.
Where did you study your undergraduate degree and where did you do your community service?

I studied at NWU (Potchefstroom campus) for my 4 year Dietetics degree (incl honours) and then completed my community service in Tambo Memorial hospital in Boksburg.
Tell us about your community service experience.

It was great to learn from other dietitians in the government setup as well as see what things are like in a public setting as well as the different needs there is for patients. I also enjoyed helping people that was not able to afford Dietetic services otherwise and it made my heart melt when you could see the difference you made in their lives. It also was frustrating at times when you really wanted to assist people but did not have the right resources due to unpaid accounts or lack of funds. But overall it was a life-changing experience
Have you continued studying and what do you do to keep up to date on nutrition?

I have not continued studying a degree but have done a few shorter courses/ diplomas in Sports as well as Advanced sports nutrition. I also keep up to date with the latest research through CPD activities/ events/ articles as well as attend congresses

 

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

Have a look at the Dietitians website/ Facebook profile and have a look at what their passions are, what clients they see and compare it to your goals you want to achieve.
If a close friend or doctor refers you they are normally doing it after seeing great results themselves or with their clients so trust their judgement.

What is your favourite dish and your favourite treat food?

My favourite dish is any form of seafood including sushi. I normally enjoy a treat of a nice dessert such as a chocolate brownie or cheesecake which I normally would share with someone.

Meet registered dietitian, Jessica Oosthuizen

Chat Leave a comment November 30, 2018 nutritionadsa

We chatted to registered dietitian Jessica Oosthuizen to find out why she became a dietitian, what being a dietitian means to her, the challenges she faces in her profession and her views on healthy nutrition:

Why did you become a registered dietitian?

I was diagnosed with Type 1 Diabetes when I was just 13 years old. I had always been a competitive swimmer and sportsman at school so healthy eating was always a way of life (although I did have the ultimate sweet tooth as well). After being diagnosed with diabetes, nutrition just became that much more important. Juggling diabetes with school, swimming and being a teenager had it’s up and downs. I became a dietitian because I am passionate about helping children and adults understand diabetes and the role that nutrition plays and I felt that having the personal experience and empathy can make such a difference.

How do you promote a healthy lifestyle as a registered dietitian from day-to-day?

I feel that a healthy lifestyle incorporates more than just nutrition and it includes aspects such as being physically active, practicing mindfulness, decreasing stress as much as possible, smoking cessation and of course following healthy eating principles. I feel very strongly about not being able to blanket the same message to all my patients because everyone is a unique individual and this always needs to be taken in to account. I also try to promote a healthy way of life on social media using my Instagram account dietitian_with_diabetes.

What does being a registered dietitian mean to you?

I like to think that this means that I am respected as a trusted healthcare practitioner. That I am someone who my patients trust to provide them with evidence based scientific information that I am able to translate into easy-to-understand language for the general population.

What in your opinion are some of the biggest nutrition-related health issues South Africa is faced with?

Overweight and obesity is definitely up there and something that I see on a daily basis. This of course increases the risk for a host of diseases such as Type 2 Diabetes, cardiovascular disease, certain cancers, non-alcoholic fatty liver disease and stroke.

If you only had 30 seconds to convince someone to eat healthier, what would you say?

Start with a focus on quality, quantity and frequency!

• Eat not too much, mostly plants
• Include whole grains to ensure adequate fibre to maintain a healthy gut
• Include lean protein sources with a focus on fatty fish to get in your omega 3’s
• Include healthy fats daily such as olives, avocados, nuts, seeds and olive oil
• Don’t forget to drink water – the specific amount will depend on the person but 8 glasses (2 litres) per day is a good goal to aim for

What is your biggest challenge as a dietitian?

Dr Google is definitely right at the top! The general population can find an answer to anything in a matter of seconds on the internet so why would they believe me? Convincing patients that the latest fad diet is not the healthiest way to lose weight, or in fact is just not heathy at all, can sometimes be quite challenging.

What do you think are some of the most important skills or personal traits a dietitian should have?

A dietitian should be non-judgemental, a very good listener and they should not be too quick to give advice without getting all the information from the patient first. We need to have good time management and organisational skills. I also feel that a dietitian should be passionate about the work that they are doing.

How do you handle difficult clients/patients?

I put the ball in their court and try get them to understand the situation. I focus on trying to educate the patient because I often felt that a lack of education is the problem when they’re so set in their ways. I try to negotiate and come to a happy medium where both parties are able to understand and communicate openly and freely.

What is your opinion on fad diets?

There are so many fad diets around and if they are so successful then why are there so many different ones? Yes, of course fad diets will cause weight loss for most people at the beginning because you are creating a severe calorie deficit and often cutting out complete food groups. However the weight regain after stopping the diet is generally more than the weight that has been lost. This is because fad diets:

• Are completely restrictive
• Are unsustainable for most people
• Can be anti-social
• Are unhealthy and unbalanced
• Do not teach you healthy eating habits around food
• Are not individualised

 

ABOUT 

Jessica Oosthuizen RD (SA) obtained a degree in Sport Science from Stellenbosch University and furthered her studies at the University of Cape Town where she graduated with a Bachelor of Sciences Medical Honours Degree in Nutrition and Dietetics.

Jessica is registered with the Health Professions Council of South Africa (HPCSA) and the Health and Care Professions Council (HCPC) in the UK. She is a member of the Association for Dietetics in South Africa and a Vitality Wellness accredited dietitian.

She has experience working in the clinical hospital setting as well as experience with a variety of chronic diseases of lifestyle such as obesity, hypertension and type 2 diabetes.

Being a Type 1 Diabetic herself since the age of 13, Jessica has a special interest in the nutritional management of children and adults with diabetes. She also has a key interest in weight management and eating disorders.

Jessica is passionate about the ever-changing profession of dietetics. She enjoys helping individuals achieve optimal health through nutrition to live their best life as a healthy and happy individual.

To find a dietitian in your area, visit http://www.adsa.org.za/Public/FindARegisteredDietitian.aspx

 

 

Meet the ADSA President!

Chat 4 Comments August 23, 2018 nutritionadsa

We sat down and had a chat with the new ADSA President, Christine Taljaard-Krugell, who has taken over from Nicole Lubasinski, following her relocation to the UK.

Christine brings along a wealth of experience as the general manager of the African Nutrition Leadership Programme. “With ADSA turning 30 this year, I am truly humbled for the opportunity to contribute in my new role as ADSA president.”

 Why did you become a Registered Dietitian?

My sister had DM type 1 from a young age. The way that her disease impacted not only her own life but also our family’s as a whole made me realize just how big the potential impact of optimal nutrition can be. I have the utmost respect and deepest empathy for any family who is faced with chronic illness. It was only later in life, in my fourth year that I was exposed to what I now enjoy the most, public health nutrition related research.

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

Being a researcher I love the diversity that my work brings. Research is challenging in the sense that you have to invest for a very long period of time before you get the reward. It is when one’s research is usable, when it reaches the target audience that I think the satisfying moments emerge. I am also very privileged to have been involved in the African Nutrition Leadership Programme for the past 6 years. Investing in individuals in the field of nutrition, and to experience the change within such a person, must be some of the most satisfying things one can do.

What has been your career highlight?

In 2016 I was chosen by the International Agency for Research in Cancer to partake in their “50 for 50” initiative to be held in Lyon, France. The initiative entailed that 50 young leaders from around the world were selected to participate in their initiative called “Empowering future cancer research leaders”. It was an absolute wonderful opportunity where I have met great mentors and made new colleagues and friends.

What are the major nutrition-related health issues that South Africa is faced with?

South Africa remains to be utterly complex. South African households are faced with significant challenges that include high levels of poverty, unequal distribution of income and wealth and inequality in health outcomes. In addition to the above malnutrition, including both under and over nutrition prevail. While one fifth of households do not have enough money to buy food for the household till the end of the month, two thirds of women are either overweight or obese. Dietitians needs to provide a health service to the population that is evidence informed as well as attainable.

What are the positive side to the relative dark picture painted above?

Malnutrition is preventable. In the words of Lawrence Haddad, the executive director of the Global Alliance for Improved Nutrition (GAIN):

“Despite the challenges, malnutrition is not inevitable, where leaders in government, civil society, academia and business are committed… anything is possible.”

How do you see a nutrition champion?

The nutrition champions in my life are men and women who have an inextinguishable passion for their work. They invest unlimited time, resources and knowledge into young (nutrition/dietetic) professionals. They have the highest work ethic that they choose to stand by.

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

I think a good routine (even if a bit boring) helps in preventing a day of total nutrition disaster. However, if that day happens, I hope it was in good company, under the blue sky and enjoyed with friends and family.

What is your favourite dish and your favourite treat food?

I have to stick to my Dad’s braaivleis and for my favourite treat food it has to be Clover Vanilla Milk.

 

More about Christine

Christine Taljaard-Krugell is a registered dietitian and currently a part-time researcher and lecturere at the Centre of Excellence for Nutrition at the North-West University, Potchefstroom Campus.  She holds a PhD in Nutrition and a MSc in Dietetics with her research area being Public Health Nutrition.  She is the general manager of the African Nutrition Leadership Programme (www.africanutritionleadership.org) and the Editor and founding member of The Leader – the official newsletter of the African Nutrition Leadership Programme which is published quarterly.

Her research career started with clinical trials investigating the effect of a multi-micronutrient fortified beverage on cognitive growth in primary school children.  Since 2014 she has been actively involved in the South African Breast Cancer study.  This population based case-control study of breast cancer aims to clarify the role of body size, diet and physical activity in the African female population. In 2016 she was invited as part of the prestigious “50 for 50 initiative” where the International Agency for Research on Cancer (IARC) identified 50 future cancer research leaders from low-and middle income countries to attend a specialised workshop entitled Fostering Leadership in Cancer Research. 

Christine has an interest in evidence informed decision making and was the project lead for the South African leg of the EVIDENT (Evidence informed decision making for nutrition and health) project.  This multi-country project included other African countries such as Benin, Morocco, Ghana and Ethiopie.  The aim of the South African study was to document decision-making processes for public health nutrition programming.

Meet Registered Dietitian, Nazeeia Sayed

Chat 1 Comment July 4, 2018 nutritionadsa

We chatted to registered dietitian Nazeeia Sayed, who is the Branch Liaison on the current ADSA Executive committee, acting as the communication link between ADSA branch chairpersons and the national Executive Committee to ensure consistency in operations. She also manages the mentorship programme. We wanted to find out why she became a registered dietitian, what she loves about her work and what the challenges are:

Why did you become a Registered Dietitian?

I love food and cooking and was all set to study Consumer Sciences – but I stumbled into Dietetics at UKZN when I received a bursary. 

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

I most enjoy the variety in the work that I do: teaching dietetic students, supporting new mums on breastfeeding, or technical R&D support to food companies.  Every day is different!  I also enjoy the flexibility my work as a consultant dietitian allows me so I have time for other things I enjoy and value.  The most satisfying moments are being able to see the positive impact I can make and the feedback I receive from the people I interact with.

What has been your career highlight?

I have been a dietitian for over 20 years now with lots of exciting times.  My career highlight would undoubtedly have to be working on my own the last 3 years as a consultant dietitian.  It has been tremendously challenging and rewarding.

What are the most challenging aspects of your career?

Trying to stay abreast of all the nutrition research and information!  I have embraced the fact that I cannot be a Jack of all trades but I need to focus and build my expertise in a few areas of nutrition.  This also allows me to market myself to potential clients more strongly.  

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

A hot cup of tea can resolve most things!  There will be periods when we all find it difficult to have a healthy eating day – I don’t focus on that – I move on and make better decisions the next day!  If I do overindulge then I make the extra effort to have lighter meals the next day.

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

“I didn’t know dietitians ate cake.”

“Do you have a diet sheet for me about xyz?”

“But I was not breastfed and I turned out ok.”

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

All dietitians are equally qualified but their special interests and experiences vary.  A client (individual or company) can ask the dietitian about his/her experience, and ask him/her for a brief proposal. 

What is your favourite dish and your favourite treat food?

Lamb biryani with cucumber raita is my favourite! I am easy to please – chocolate would be my favourite treat!

 

To find a dietitian in your area visit: http://www.adsa.org.za/Public/FindARegisteredDietitian.aspx

Meet Registered Dietitian, Retha Booyens

Chat Leave a comment May 31, 2018 nutritionadsa

We caught up with registered dietitian Retha Booyens, who is passionate about nutrition and dietetics, to find out what drives her,  why she chose dietetics as a career and how she is making a difference through her work:

Why did you become a Registered Dietitian?

Contrary to what people believe, dietitians are actually foodies and love experimenting. I can remember that from a young age I loved food and eating, but also loved health and being active (athletics, acrobatics, hockey, netball etc). It seemed like an obvious decision to become a dietitian, but I need a bit more convincing. I took a gap year and did shadowing in dietetic lectures, at clinical dietitians and outpatient consultations. And after that there was no turning back.

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

The pleasure is in the small things, like a client progressing to solids after a long battle on IV nutrition and tube feeds or helping someone reach personalised goals (such as athletes).

Knowing that I can be an instrument in the saving of a person’s life is a tremendously satisfying feeling. I have a huge passion for critical care and renal dietetics and love to see how I can not only save someone’s life but also improve quality of life.

What has been your career highlight?

Becoming an ADSA spokesperson and being able to share my passion on a larger scale (in print, radio, etc).

Very close second was hosting a radio talk show (Bite for Life with Retha Booyens) on a local radio station in North West before relocating.

What are the most challenging aspects of your career?

Having to make peace with the fact that I cannot help everyone.

Knowing the vast amount of misinformation that is available, that is not only unsustainable but also damaging to people’s health. That is why I’m passionate about my Facebook page and Instagram account, just another platform where I can share evidence-based nutrition guidelines.

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

I always try to remind myself (and my clients) that it is a lifestyle and not a diet. Therefore there are bound to be weddings, parties and other occasions where over-indulging will happen.

What I do after a day where I didn’t make all the right choices is just to get back on the wagon the next day and get back into my usual healthier routine.

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

• Then you shouldn’t look what I have on my plate now.
• Can you give me a sample meal plan?
• You probably never eat unhealthy foods.

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

Choose someone that you feel comfortable with and can relate to. Someone who will be able to support you on an emotional level as well.

The relationship between a dietitian and client/patient is far more than just ‘what you eat’ and therefore you need someone that will be able to assist with the other aspects besides the food.

What is your favourite dish and your favourite treat food?

The dish I love making is any type of interesting salad – I love to invite people over and them saying ‘I didn’t know that healthy food can be this tasty.

On the other hand, when I treat myself I love to have anything Italian – so pastas and pizzas are right at the top of my list.

 

To find a registered dietitian in your area, please visit: http://www.adsa.org.za/Public/FindARegisteredDietitian.aspx

“We should be as kind to ourselves as we are to others”

Chat Leave a comment May 8, 2018 nutritionadsa

This week we chat to Tabitha Hume, a registered clinical dietitian in private practice, to find out why she became a dietitian, what she enjoys most about the work she does and what the challenges are:

Why did you become a Registered Dietitian?

I danced very seriously when I was at high school (ballet) and fell prey to the eating disorder monster. When I went to UCT, I started out studying BSc with an aim to genetic engineering, but then someone mentioned that dietetics was offered as a post-grad honours degree and my interest was piqued. I changed my BSc subjects to physiology and psychology and then was equipped for dietetics. I had a very strong interest in the physiological development of metabolic problems and so when I started my honours thesis on the hyper-metabolic response of paediatric burns patients, I was in heaven! Then after honours, my huge thirst for knowledge blessed me with a research and lecturing post at Wits Physiology Department, doing my thesis on carbohydrate and insulin metabolism, which was incredible. I knew I was in the right career when I started private practice and saw how rewarding it was, helping people with disordered eating and eating disorders completely lose their fear and anxiety of carbohydrates and remain skinny whilst eating a LOT.

So, it was really an evolution into dietetics, but a perfect fit!

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

I love interacting with people. I see myself as a bit of a teacher. Watching as the penny drops with people is very rewarding. Seeing previously restrictive people turning into satisfied eaters with a genuine passion for eating, and losing weight or stabilising muscle mass makes me feel like I’ve helped both body and mind, and made a positive difference. My most satisfying moments are probably seeing my past anorexic and bulimic patients enjoy food, socialising, eating with their families, and moving on to inspire other eating disorder sufferers with lecturing, blogging and mentoring. That’s paying it forward and I feel blessed that I am able to be part of that journey.

What has been your career highlight?

I think this answer has two parts: The first was the success of my first three books. Then, the second highlight has been slow: working my way back up from complete financial and emotional ruin after being accused of malpractice in 2001. However, the exoneration and my ongoing passion for helping people recover has put me back in the practice seat and made me stronger in the process. I’m proud of that.

What are the most challenging aspects of your career?

There are 3 main challenges, which hit me every day.

• The fact that everyone and anyone dishes out conflicting and pseudoscientific dietetic advice and that the public is not protected against this. More disease and death is being caused by confusion, yo-yo dieting, eating disorders and orthorexia arising directly from ‘diet gurus’ who have little or no physiological or medical background. Because the public sees these ‘diet gurus’ and registered dietitians as equal authorities and equally qualified to dispense dietetic advice, I sometimes feel angered that I am forced to highlight the vast difference in qualifications there are. It’s crazy that we are forced to ‘convince’ patients that we are the experts. After all, someone with a rotator-cuff injury would not question a physiotherapist on what advice she received from her personal trainer!
• Apropos the above: I also find it very challenging that medical aids still don’t see the massive value in dietetic therapy. This hinders the patient from obtaining the full scope of care that they actually need from a dietitian, and this incomplete process leaves the full lifestyle change open to failure, further exacerbating lost faith in dietetics.
• With the plethora of rubbish advice available to people, much of the limited time in consultation is spent trying to teach complicated physiological concepts so that they can understand and thus ‘trust’ the advice we give, because it is often so contrasting to what is fashionable and the latest fear-mongering fad. Patients so often say, “I need to spend a whole day listening and understanding because only with understanding it ALL can my enormous fear of food be undone.” We, as dietitians, shouldn’t have to do this. We should be able to guide, direct and heal. Not have to spend patients’ valuable time convincing them that eating normal food is OK.

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

I speak to myself kindly, as I would to a child who made mistakes. We all do things for a reason, and I show myself WHY I made those mistakes, and rapidly make small adjustments to address that problem for the future. As soon as I let guilt in, my tendencies to be mean to myself start, and this simply starts a complicated restrict/defiance pattern in my eating which is not healthy. We should be as kind to ourselves as we are to others.

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

• “Are you sure? Everyone else seems to be saying that blah blah blah (insert pseudoscientific rubbish)”.
• “I know what I should be doing I just can’t seem to have the discipline”. …..Um, no! If you don’t have the discipline, it’s probably because you are doing it wrong!
• I won’t need much time with you… just give me a diet sheet of what I can and can’t eat”.

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

I think this is a very difficult one to answer, seeing as most dietitians have equal qualifications. I’d say that because patients usually require a lifestyle change (and that is a fairly personal process), finding a dietitian with whom the patient ‘clicks’ on a personality level is very important to motivation and trust.

What is your favourite dish and your favourite treat food?

Undoubtedly a hot lentil curry with chutney and tons of fresh coriander!

My favourite treat food would be warm apple pie! (Vegan of course!)

“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

“No day is ever the same”

Chat Leave a comment January 26, 2018 nutritionadsa

We chatted to Registered Dietitian, Jessica Byrne, who is currently undergoing her Masters studies in Therapeutic Nutrition and fulfils the role of chief operating officer for ADSA, 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?

Biology was always my favourite subject at school, and I knew from fairly early on that I wanted to follow a career in health. Finding out more about dietetics when I started varsity, I knew it was the perfect fit for me, incorporating science as a base but also allowing me to work with people on a more personal level.

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

For most people their first thought about a dietitian is that our job is helping people to lose weight. But I love that our profession is involved in such a diverse range of areas, and with that it brings versatility and variety. For me no day is ever the same. One day I could be seeing patients in the ICU, and the next assisting a journalist with evidence-based content for an article on nutrition, through my role in ADSA.

In my work in the hospital setting, it is rewarding to know that through providing nutrition therapy, I am contributing to enhancing the recovery of that patient and improving their health.

What has been your career highlight?

A recent highlight for me is when I represented ADSA and the dietetic profession at parliament, where I presented ADSA’s position and recommendations for the sugar tax. It was an exciting experience, and certainly not something I saw myself doing when I first became a dietitian!

What are the most challenging aspects of your career?

The public is being exposed to more nutrition information that ever before, but unfortunately not all this information is accurate, from credible sources or might not be appropriate for every individual. Trying to correct these misperceptions around diet is an important part of a dietitian’s work.

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

I don’t let it get to the point where the entire day has been filled with poor eating choices, but if I’m having something less healthy I don’t beat myself up about it, but try to really savour it and know that I will get back on track at my next meal. I truly believe that moderation is key to keeping yourself on track long term, rather than putting yourself under unnecessary pressure to always make the healthy choice. That is why I follow the 80:20 rule – 80% of the time make the healthier choice, and then allow yourself that 20% for a treat now and then, without feeling guilty about it.

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

• ‘Please don’t look at what I’m eating!’ (I’m not the food police and I do not judge, especially as I don’t know what the rest of your eating patterns and lifestyle are like.)
• ‘So, do you ever eat chocolate/cake?’ (Of course I do, just not every day!)
• My initial thought was to add ‘What do you think about (insert current diet trend)?’ to this list because, let’s be honest, we don’t want to be talking about work when we’re out enjoying time with friends. But in fact, I don’t want people to stop asking that question! It actually makes me excited when someone asks a dietitian for their opinion on a new diet trend or popular headline they might have read. They are trying to make their mind up about a particular issue, and it’s a fantastic opportunity as a healthcare professional to provide guidance that is scientifically sound and based on evidence.

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

Dietitians are all trained and qualified to treat any patient presented to them. However, some dietitians might have special interests and be more knowledgeable in certain areas, so this can be useful to guide you on finding the right dietitian for you.

 What is your favourite dish and your favourite treat food?

I love so many different foods, it’s so difficult to choose a favourite dish. It might sound cliched, but I really do love veggies! I love trying new dishes where veggies are the hero, particularly using vegetables to take a boring salad to something super tasty. And when it comes to a treat food, without a doubt, my favourite would be anything that contains chocolate!

Jessica holds both a B.Sc degree in Physiology and Biochemistry, and a B.Sc (Medical) (Honours) degree in Nutrition and Dietetics from the University of Cape Town. She is currently undergoing her Masters studies in Therapeutic Nutrition at Stellenbosch University. Before joining ADSA in the role of chief operating officer, Jessica worked at the Heart and Stroke Foundation SA where she provided up-to-date scientific content for media, planned public awareness and education campaigns, and worked on local government projects. Jessica also consults at private hospitals, where she is responsible for the nutritional management of critically ill, medical and surgical patients.

To find a dietitian in your area please visit the ADSA website and click on the PUBLIC button.

‘Making a contribution to the bigger health picture’

Chat Leave a comment September 8, 2017 nutritionadsa

We chatted to Neil Stephen, Chief Dietitian at Addington Hospital in Durban, to find out why he became a dietitian, what he loves about his work and what the challenges are:

Why did you become a Registered Dietitian?

I developed an interest in nutrition when someone at the gym suggested I should see a dietitian to improve my performance.  I asked my parents if they knew of any dietitians and they told me that my cousin Nathan was one.  Later I decided to change from a general BSc to BSc Dietetics.  I was going to pursue a career in sports nutrition… which is the last thing I am interested in now.  To my surprise I was one of very few males in the class,  I had no idea that dietitians were mostly female!

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

I have quite a diverse range of areas I really love.  Top of the list is child health, followed by critical care, maternal health, student training and lastly, monitoring and evaluation of health systems and programmes (I’m a bit of a nerd).  I work daily with patients who have very little or nothing.  These patients are so humble and appreciative of any assistance you give them, whether its counselling or treatment.  The most satisfying moments are when I bump into moms with their young children or babies, who stop me, and they proudly tell me they are still breastfeeding. Another is when an acutely ill malnourished child improves over night and I know that nutrition has greatly contributed to the positive outcome.  Finally, its awesome speaking to previous interns and finding out they are succeeding at what they do. 

What has been your career highlight?

Well I started to collect data on every patient I treated when I started working.  I had a good amount of information per patient.  I put together a cool spreadsheet in excel to do my monthly stats for me, and eventually got my whole department on to it.  After a few years I decided to study further and used the information I had been collecting over the years.  So a highlight was definitely that I was selected to present my research for the MEC and Head of the KZN Department of Health.  Being selected really made me feel like I was valued and was making a contribution to the bigger health picture. 

What are the most challenging aspects of your career?

I think that for me its been a long journey of challenges and realisations which have grown me into the dietitian I am today.  Working in the public sector, I experience first hand the outcomes of social and economic  issues that face the general population on a daily basis.  It is heartbreaking to find that children are severely malnourished purely because they have a limited access to food.  A large proportion of patients of all ages are referred for HIV related problems which are often hard to manage and outcomes may be poor.  I need to mention that I love pregnant moms, children, and critically ill patients because they almost always accept advice and are compliant – the challenge is the patient who is resistant to change, because they don’t embrace the importance of lifestyle and dietary change.

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

Hahaha, I usually just take a nap.

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

• How can I lose the fat on my….(insert body part!!)???
• Isn’t there some kind of a pill or something I can take??
• I don’t eat carbs.

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

Dietitians are all equally qualified to treat any patient presented to them.  If you have a specific need, some dietitians will list their special interests, one of which you may be looking for. 

What is your favourite dish and your favourite treat food?

• Favourite dish – Butter Chicken Curry with garlic butter naan bread
• Favourite treat food – chocolate mousse (I can eat it by the litre)

 

Read more about the career of a registered dietitian: Is a career as a dietitian for you?

 

Meet the new ADSA President!

Chat Leave a comment August 16, 2017 nutritionadsa

We chatted to Nicole Lubasinski, the new ADSA President (July 2017 to June 2019), to find out about her plans for ADSA and why she became a dietitian, what she loves about her work and what the challenges are:

As the new President, what are you looking foward to achieving?

I am looking forward to playing a role in unifying the profession, continuing to build a great Association for all our fellow dietians and to achieving ADSA’s vision – to represent and develop the dietetic profession to contribute towards achieving optimal nutrition for all South Africans.

Why did you become a Registered Dietitian?

This is a complicated question for me to answer as there were many factors in play. Food is a key part in our daily lives, as with most young girls weight and food were an intricate part of my life growing up. I wanted to be able to understand our relationship with food better and to hopefully help other people come to terms with it too.

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

I think it’s similar for most dietitians. We tend to be the patients last resort for many patients and the “ah ha” moment that happens when people realise achieving a healthy balanced lifestyle doesn’t have to be restrictive or stringent. And that dietitians can often work in favourite foods to limit the sense of deprivation.

What has been your career highlight?

I think the achievement that sticks out the most is receiving my IOC diploma in Sports Nutrition in Switzerland. The reason being is I completed my final assignment whilst in hospital after delivering my little girl & she happened to be breastfeeding at the time of submission.

What are the most challenging aspects of your career?

Being the last resort, people have preconceived ideas about what a dietitian is or does. Automatically people judge you for your appearance and food choice, or feel you will judge them for theirs.

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

Everything in moderation. Add in an extra few KMs or reps in my work out session. Life happens and its ok. We tend to be pretty hard on ourselves and I think that needs to change.

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

• “Oh goodness, I better not eat this in front of you then”
• “So what’s the best way to lose weight”
• “Oh really, I would of thought dietitians needed to look a certain way”

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

Someone you can relate to. A patient relationship with a dietitian is more than “just tell me what to eat”. The ups and downs that come with changing a lifestyle or dealing with a health condition can be emotional, it’s good to have someone in your corner who will motivate you in a way that works for you.

What is your favourite dish and your favourite treat food?

Oh wow, just about anything my mom cooks. But my all-time overly decadent high day and holiday meal is grown up Mac and Cheese. One of our wonderful ADSA chefs needs to tailor this to be more nutritionally balanced

 

 

Meet registered dietitian, Thembekile Dlamini

Chat 1 Comment March 13, 2017 nutritionadsa

We chat to registered dietitian and ADSA spokesperson, Thembekile Dlamini to find out why she became a dietitian and what she loves most about her work. Thembekile works at the Free State Department of Health, is busy doing her PhD in Public Health and has a special interest in paediatric nutrition.

Why did you become a Registered Dietitian?

Saving lives has always been my first priority but I didn’t want to do it in the usual and obvious ways that society dictates. I saw a need to communicate the science of nutrition especially for the benefit of the black community. I thought if I understood healthy eating in any context, I would then be able to disseminate information correctly and with sensitivity to cultural preferences. That way I knew I would make a difference and save lives through nutrition.

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

I am mostly based in the paediatric ward, doing both inpatients and outpatients. When I meet a helpless soul in the ward admitted for whatever condition, just knowing that I will make a difference in their life makes my life and work enjoyable.

Most satisfying moments: every time my little patients get well and are discharged and I know I made a huge difference on their journey to getting better.

What has been your career highlight?

I have a couple of those:

• When mortality rates of a hospital dropped within 3 months of my arrival in the facility.
• When my child health and nutrition research paper got an award for best poster presentation in 2015 in the whole province.
• Getting a Gold award for saving cost of service delivery in the province through my hard work.

What are the most challenging aspects of your career?

Working with the most disadvantaged communities which cannot afford even the basic foods. Counseling them becomes a challenge because they always highlight their affordability challenges.

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

I have a few of those but when they happen, I drink lots of water and morning exercise.

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

• Please give me a diet
• I want to loose weight
• Give me a list of the right foods to eat

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

• Dietitian must be registered with the Health Professions Council of South Africa
• Dietitian must have a practice number and/or have a facility practice number
• Must be easily accessible
• Must be reliable
• Must have a love for people
• Must provide quality services

What is your favourite dish and your favourite treat food?

Pap and Masonja (Mopani worms) in tomato sauce!

I love Rum ‘n Raisin ice cream. A bowl of that is the perfect treat!

Celebrating Heritage Day with Food!

Chat Leave a comment September 20, 2016 nutritionadsa

In celebration on Heritage Day (24 September), ADSA member Mpho Tshukudu and food writer Anna Trapido, authors of the wonderful cookbook EAT TING, share one of their many ‘traditional recipes with a modern twist’ with us!

EAT TING will make you fall in love with timeless African flavours – while also improving your health and well-being. Lets celebrate our heritage and get cooking:

Modernised Dikgobe Salad of Red & White Sorghum, Fennel & Radish

Ingredients

(Serves 8)

2 cups wholegrain sorghum (red, white or a mix), rinsed

salt

1/2 cup cowpeas or letlhodi (mung beans)

1 large fennel bulb, cut lengthwise into thin slices

2 tbps olive oil

freshly ground black pepper

1/3 cup orange juice

1/4 cup lime juice

1 shallot or small onion, finely chopped

2 tbsp chopped fresh dill

1 tsp finely grated orange zest

1/2 cup olive oil

5 large radishes, thinly sliced

1/4 cup olives, pitted and halved

2 tbsp finely chopped fennel fronds

1/2 cup fresh dill sprigs

Method

Place sorghum in a pot, add water to cover by about 3cm and season with salt. Place cowpeas in a separate pot and add water to cover. Bring both pots to the boil, then reduce heat and simmer, uncovered, until tender and water is absorbed (about 45 minutes to 1 hour). Add additional water to the cowpeas if needed. Preheat the oven to 200˚C. Toss fennel slices and 2 tablespoons olive oil in a medium bowl to coat. Season with salt and freshly ground pepper. Spread fennel slices out in a single layer on a baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Cool on baking sheet.

Whisk orange juice, lime juice, chopped shallot, dill and orange zest in a medium bowl. Whisk in 1/2 cup oil and season to taste with salt and pepper. Set vinaigrette aside.

Mix cooked sorghum and cowpeas in a salad bowl; add fennel and juices on baking sheet. Add radishes, olives, fennel fronds and dill sprigs. Drizzle vinaigrette over and toss to coat.

GI is lowered by the ascorbic acid in the fruit juices.

Nutritional values per serving

Energy: 834,6 kJ

Carbohydrate: 25,6 g

Protein: 6,3 g

Fat: 9,9 g

Unsaturated fat: 8,5 g

Saturated fat: 1,3 g

Fibre: 2,6 g

 

“I’m fascinated about the effect of food on our health”

Chat Leave a comment September 16, 2016 nutritionadsa

We chatted to Registered Dietitian, Kelly Schreuder who also has professional culinary experience, 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?

I was very interested in health and the prevention of disease – always reading about nutrition and fascinated about the effect of food on our health.

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

I love supporting individuals through healthy lifestyle change. Everyone is totally unique and it’s very satisfying to work out what inspires and motivates each person. Everyone also has a point of readiness they need to reach before lifestyle change starts to feel easier and I love getting people to that point.

What has been your career highlight?

Running a sustainable business – making a living doing what I love and working on things that inspire me.

What are the most challenging aspects of your career?

Running my own business! Even when you love what you do, there will always be admin, chores, and those days when you’d rather not show up.

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

Get over it and start again – always going back to what I know works for me.

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

• “Oooh…Don’t look at what I’m eating!” (We trust that you are able to make your own decisions and we are not always perfect either)
• “Is this fattening?” (The answer will always be “it depends”)
• “What do you think of [insert latest diet trend]?” (unless you want a long answer that will also end up being something along the lines of “it depends”!)

Generally though, we are quite used to answering these questions, so bring it on!

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

Good rapport with the person. Our training is the same, and you should always feel that you can trust a dietitian, and get good advice, but when you have to work with someone long-term, it really helps to enjoy the time you spend with them.

What is your favourite dish and your favourite treat food?

At the end of the week I like to chop up all the leftover vegetables in my fridge and make a kind of fried rice (with brown rice, ideally) with spring onions, garlic and ginger. Favourite treat: Chocolate with nuts – any kind will do. I have a couple of squares almost every single day after dinner, with a cup of plain rooibos or green tea.

To find a dietitian in your area visit the ‘Find A Dietitian’ section on the ADSA website.

 

 

Flying the flag for nutrition – Meet Lisanne du Plessis (RD)

Chat Leave a comment August 17, 2016 nutritionadsa

We chatted to registered dietitian Lisanne du Plessis who is a senior lecturer and the Head of Community Nutrition at Stellenbosch University, to find out why she became a dietitian, what she loves the most about the work she does and what she wishes people would stop saying when they meet a dietitian.

Why did you become a Registered Dietitian?

While I was in high school, I was randomly selected to take part in the MRC’s Coronary Risk Factor Study (CORIS). I was fascinated by the information provided to us about the ways in which nutrition could prevent and treat diseases. Two dietitians (Edelweiss Wentzel-Viljoen and Marjanne Senekal) were part of the research team who visited my hometown, Robertson, for this project and I was inspired by the prospects of the profession. I went on to study BSc Dietetics at Stellenbosch University and it was a very proud moment for me when I could write “RD/SA”, and for some time now, also “NT/SA” behind my name.

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

I am a senior lecturer at Stellenbosch University in the Division of Human Nutrition. I enjoy teaching, experiencing students who engage with nutrition theory in a positive way, watching them translate the theory into practice, seeing them graduate with big smiles and when they say: “Mam, you have instilled a passion in us for infant and young child nutrition” – those are golden moments for me.

What has been your career highlight?

I am fortunate that there have been many. I was exposed to wonderful, humble and sincere people in my very first job as a community dietitian. I have treasured the life lessons I learnt from them during my career. I was honoured to serve the profession on the ADSA Western Cape branch and the ADSA Executive committee in my early career and I also served as ADSA President (2002-2004). I have met amazing mentors and colleagues who have become friends and partners in flying the flag for nutrition; I have seen interesting and beautiful places and have had the opportunity to listen and speak to diverse nutrition audiences. Obtaining my PhD and surviving to tell the tale is the latest on the list of career highlights!

What are the most challenging aspects of your career?

Juggling life (husband, children, home, family, friends) with an intense and diverse workload.

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

Sigh…and try to do better the following day. I enjoy exercise – so that helps!

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

• Please don’t look in my shopping trolley/plate!
• I usually eat healthily.
• Can you work out a diet for me?

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

They should always feel that the dietitian carries their best interest at heart.

They should be able to build a trust-relationship with a dietitian fairly quickly.

They should be convinced that the dietitian is truthful when he/she says: “we practice evidence-based nutrition.”

What is your favourite dish and your favourite treat food?

I love many different kinds of food and especially enjoy tapas-style meals. I am well-known for my love of chocolate and bubbly!

 

To find a dietitian in your area, please visit http://www.adsa.org.za

 

 

“I love the versatility our profession”

Chat Leave a comment July 4, 2016 nutritionadsa

We chatted to Registered Dietitian, Monique Piderit who works mostly in the corporate wellness space, 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?

I heard about dietetics for the first time when I was in 2^nd year at Wits doing a BSc. I soon realised that all my subject choices where right in line with the types of subjects done in dietetics. It was one of those “aha” moments where I realised I have just fallen in love with my future profession.

If you ask my mother this question, she will tell you I was born to be a dietitian. From an early age, it was natural and easy for me to choose the healthier foods. I disliked fatty meats, chicken skin, and creamy-based foods, and processed meats like polony made me ill. I was quite happy to have milk with my meals, never went overboard on sweets and chocolates, and there was never a struggle as a toddler to eat veggies. It really is just something that is instinctive for me to be healthy and thus it’s easy to lead by example.

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

I love the versatility our profession. People think dietitians just help with weight loss diets. The truth is almost every medical concern, disease or condition can be managed, treated, or even prevented with good food choices.

Also, I enjoy how impactful our profession can be. I work mostly in the corporate wellness space. Employees spend 1/3 of their time at work, making the workplace the ideal opportunity to promote and encourage healthy nutrition. I am involved in onsite nutrition consultations, canteen audits, nutrition workshops and article writing for corporates, all impactful yet undervalued ways to address nutrition.

What has been your career highlight?

There are many dietitians that I look up to and admire in our profession, and when these dietitians express acknowledgement in the work that I do, it is hugely fulfilling. It is gratifying and rewarding when your mentors, dietitians who love and protect profession as much as you do, recognise and compliment you on your contribution to the profession.

What are the most challenging aspects of your career?

Everyone eats, so everyone thinks they’re an expert in nutrition. The truth is nutrition is far more complex than calories and not as simple as just being about food. On a daily basis, dietitians, the nutrition experts who study for years to practice, are confronted by people who (unknowingly) cannot discern evidence-based nutrition from sensationalist ‘fact’ found on the internet. It has been a personal challenge to learn how best to address the controversial questions in a friendly manner, remaining true to the science. Regardless, my immense pride to be a dietitian always helps me keep my head high.

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

I never let it get to a point of an entire day of poor choices, but rather a cheat window where I allow myself to relax the nutrition strings, thoroughly savouring and enjoying the less healthy choice. It’s so vital to change how you think about food. Food nourishes the body and is not a sentence to a life of unhappiness. There will be meals where you overeat or eat incorrectly. But the power resides in you that at the next meal or even in the very next bite you decide you are in control. Be kind to yourself. No one is perfect (not even your dietitian).

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

• Are you really going to eat that? Dietitians are humans and have taste buds and emotions like everyone else. When you’ve eaten well most of the time, your body can certainly tolerate a little cheat here and there, so yes, I’m not only going to eat that but delight in every bite along the way.
• So tell me, what’s your opinion on Banting? The answer is I don’t have an opinion, I have a position, a position that, like other health care professionals guided by science, is based on scientifically-sound, evidence-based, high quality research.
• Can you make me a meal plan quickly? Meal plans take time and effort and require an understanding of your needs, likes, dislikes, medical history, budget, lifestyle, etc. If meal plans were the ultimate answer, then one could simply download one of the thousands on the internet and be healthy, happy, skinny, and fit. A meal plan is a guide to healthy eating, not the ultimate answer.

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

Our relationship with food is so very intimate and personal that you need to be comfortable to open up and share that with your dietitian. You need to find a person that you trust in and can connect with. It’s also important to remember that dietitians are the leading experts in nutrition and you should note red flags when the person favours a certain diet, pushes sales of a product that you “have to have”, or “prescribing” weight loss medication. Chances are this person is not a dietitian.

What is your favourite dish and your favourite treat food?

My family is Portuguese and I am the first generation to be born in SA. The culture, language, and of course, food, is still a large part of who I am. A freshly baked, hot bread roll with butter or perfectly plump roast potatoes are an all-time comfort and favourite. I am also not inclined to part with my beloved red wine (red grapes count as a serving of fruit, surely?

Monique is a registered dietitian with a background in corporate wellness and Masters degree in Dietetics in sports nutrition. Guided by evidence-based nutrition, Monique believes in an integrated approach to wellness where the key to being healthy is to adopt small yet sustainable changes to your lifestyle. Monique is a member of the ADSA (Association of Dietetics of South Africa) Gauteng South branch and registered with the HPCSA (Health Professionals Council of South Africa). She is also a Discovery Wellness Network dietitian and DNAlysis accredited practitioner.

 

 

“We all make mistakes or have bad days” – meet dietitian, Faaizah Laher

Chat Leave a comment June 22, 2016 nutritionadsa

Why did you become a Registered Dietitian?

Cooking has always been a favourite pastime and being Indian so many of our occasions revolve around food and the kitchen. Helping people through what they eat became an interest when I was in high school and applying for a degree in dietetics seemed like the most natural and ‘next step’.

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

The feeling when a patient with a perforated bowel or frozen abdomen – after a prolonged stay in ICU, high care and general ward – os finally able to leave the hospital and able to eat normally. When a renal patient who feels like they have no hope realises there are healthy and nutritious food choices they can make to ensure they live a healthy life.

What has been your career highlight?

My healthy cooking demos – getting this project off the ground and inspiring participants to eat and lead a healthier life. Translating nutrition knowledge into little pieces of practical advice for a magazine article or radio interview.

What are the most challenging aspects of your career?

The uncertainty when I left government service to start a private practise. Private can be a lonely place and fostering new relationships and keeping old ones close is so important!

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

Get right back into eating healthy again. We all make mistakes or have bad days. Accept it, learn from it and move forward.

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

• I really need to come see you! (As they rub their tummy)
• Oh, so should you really be eating that?
• Email me a diet, I don’t eat but I just keep putting on all this weight!!

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

Proximity to your work or house. Someone located close to you makes follow ups easier and also enables success in terms of achieving goals and relationship building. Consider choosing a professional that has an interest in the needs you have. Not all are comfortable in terms of allergies/ paeds and other specific conditions.

What is your favourite dish and your favourite treat food?

• Favourite dish at the moment: Tandoori chicken grilled perfectly, with a crunchy salad and grilled potatoes. Using the leftovers in a wrap the next day for work! .
• Popcorn!!

 

“Sensible, long-term healthy eating is not the sexiest of subjects” – meet dietitian, Hlanzeka Mpanza

3 Comments June 8, 2016 nutritionadsa

Why did you become a Registered Dietitian?

By accident actually. My father brought a career guidance book home that featured a dietitian when I was in standard 9.  I was fascinated about the idea that everyday food could help with getting the most out of life whether in sports, work, disease and general mental well-being. I still am.

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

I work in the food industry. I believe this is the most exciting area to work in in dietetics today as there is so much happening in the field of food policy worldwide. My job as an industry dietitian is to make nutrition relevant and accessible to our consumers through relevant  products, messages and projects. And most importantly to provide our consumers with nutrition information that they need to make informed choices.  I like knowing that when we hit that sweet spot between the right health message and product/ project, we can positively change lives of millions of people every-day.

What has been your career highlight?

For a black girl from very humble beginnings, my job has allowed me to travel to places I never thought I’d see in my life. After qualifying, I registered as a dietitian in the UK, where I later went to work as I travelled my way around the continent over a number of years.  I not only got to work and live with diverse people from all over the world, I did it whilst still feeling like I was making a difference in peoples’ lives. Those years were special for me.

What are the most challenging aspects of your career?

Sensible long-term healthy eating is not the sexiest of subjects.  How do we as a profession get better at enabling the general public to eat better, without bells and whistles?  I’d like us to crack the key to population-wide healthy eating messages that are based on nutrition science yet are simple, engaging and accessible (not just financially but culturally as well).  We have to get to a point where investing in credible nutrition is the only sensible choice. At the moment, there is so much information clutter that the general public is mostly confused about what sensible healthy eating is. And when people are not food literate, they are not able to make lifestyle changes that they need to make for them live longer, more productive lives.

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

Except I don’t call them nutrition disasters. I call them celebration days like when your BFF gets a promotion and you share one big cake between the two of you or sad days when you get ceremoniously dumped by your ‘not-really-serious-boyfriend’ and you eat all the food in the house.  The problem is when sad and celebration day kind of eating becomes the norm, which is when you need to start recreating a healthier normal.  How I cope is I pick myself up the following day and go live my best life, it’s all about trying to do better every-day. I believe food is a legitimate way of coping with emotional events and marking milestones, that’s ok.  I don’t think shame and guilt are useful when it comes to sustainable healthy eating.

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

Are you really going to eat that?

How do I gain muscle or lose weight?

Don’t look at what I’m eating! (this makes us feel like the food police, which we’d like to think we are not)

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

Find someone who gets you and your vision. Someone who understands what you want to achieve. Other than when dealing with certain medical conditions, success in nutrition is mostly relative. Define what success means for you, your health, your culture, your work, your mental well-being, your budget, stage of life, support system, etc. Choose someone that can help you navigate what success means for you and how to get there without giving up the most basic parts of yourself that make you YOU. You are more likely to be successful when you do that.

What is your favourite dish and your favourite treat food?

It changes, right now I am loving ujeqe obrown ( steamed brown bread) that I make at home a serve with everything. As a treat, I have a weakness for  spicy chicken wings from the orange fast food chain.

“I enjoy helping clients design their wellness paths” – Meet dietitian, Mpho Tshukudu

Chat 1 Comment November 20, 2015 nutritionadsa

Why did you become a Registered Dietitian?

My favourite childhood memories are around food. My mother constantly told me about hungry children somewhere in East Africa, and I thought I would work for the World Health Organisation and feed hungry children. When I graduated, I had been exposed to different aspects of dietetics and nutrition and the initial plan was not an option. I still dream of the coastline of Kenya.

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

I enjoy helping clients design their wellness paths. They do have some knowledge and as I guide them, they gain confidence to assess what is right for them.

Satisfying moments: when clients meet their health goals and experience how a healthier body feels, how food and self-love can enhance their life and energy levels.

What has been your career highlight?

Since I studied Functional Medicine, I have widened my understanding of the relationship between diet, lifestyle, genetics and disease processes and this has influenced my practice.

What are the most challenging aspects of your career?

Dealing with clients who do not want to take responsibility for their health, and wanting to blame someone and rely on medication.

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

I really do not have those days. It helps that I do not have a sweet tooth, and because of my allergies to nuts, gluten and soya – nothing in the stores will be permissible to sort out any need for emotional and comfort eating.

I make time to prepare and enjoy my meals. I eat whole foods and do enjoy them tremendously. Yoga is my moving meditation and it helps to clear my mind.

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

“Please give me a diet “

“Do I look fat?”

“I am on this diet. Is it healthy?”

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

Someone who takes into consideration your culture, lifestyle, socio-economic status, family and social life. You have to be able to relate to the dietitian, to form a trusting relationship.

What is your favourite dish and your favourite treat food?

My daily treat : honest hot chocolate (raw, organic and milk and sugar free), coconut cream and milk.

My favourite dish is whole grain sorghum risotto with mushrooms and a mature (12 or 18 months) cheese.

 

To find a Registered Dietitian in your area visit http://www.adsa.org.za/Public/FindARegisteredDietitian.aspx

“Improving health through diet therapy” – Meet registered dietitian Astrid Wichmann

Leave a comment July 30, 2015 nutritionadsa

This week we chat to Astrid Wichmann, Chief Dietitian at Inkosi Albert Luthuli Hospital in Durban.

Astrid completed her BSc Degree in Dietetics at the University of Stellenbosch, followed by one year community service in Barberton. She stayed in the public sector and her interests are mainly in the field of clinical dietetics. To date Astrid has one publication, one husband and one child.

Why did you become a Registered Dietitian?

My plan was to trek up Africa in an old Land Rover and help all the Kwashies. The outcome – I’m based in a clinical setting where I play a role in rehabilitating individuals, with all types of ailments, through nutrition therapy.

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

Enjoy most: Playing a role in enhancing recovery of patients and improving health through diet therapy.

Most satisfying: Seeing the twinkle in patient’s eyes when they grasp a concept and are eager to learn more. Seeing a child grow well after diet therapy has been implemented.

What has been your career highlight?

Being given the opportunity to work in a flagship tertiary and quaternary hospital.

What are the most challenging aspects of your career?

• Helping individuals attain a goal with limited resources in their poverty stricken setting.
• Eloquently defending fact against sensationalistic fiction.

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

By not going on a diet! (Or should I rather say: I do not see it as a disaster and recover by aiming for optimal nutrition)

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

• Oh!….I need to speak to you about a diet, I need to lose weight!
• Don’t look at what I’m eating.
• You are not supposed to eat that if you’re a dietitian.

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

Look out for the field of interest the practitioner has and what client base he/she mainly serves. Generally you are likely to benefit more by seeing someone who specialises in the area you need assistance with, than someone who does not have much exposure to such cases e.g. allergies/diabetes/paediatrics/kidney diseases/ infertility etc.

What is your favourite dish and your favourite treat food?

My “last supper” would be: moms roast chicken & potatoes with a mixed salad.

Treat food: ice-cream that contains icicles.

Work highlight – “Being able to witness how positively nutrition changes affect clients’ every day lives!” – Meet The Dietitian

Leave a comment June 24, 2015 nutritionadsa

As part of our ‘Meet the Dietitian’ series, we chatted to Lila Bruk about why she became registered dietitian, what she loves about her work, how she copes after a day of nutrition disaster and bad eating choices, and what people should look out for when choosing a dietitian.

Meet Lila Bruk a registered dietitian (RD) in private practice (Lila Bruk & Associates)

Why did you become a registered dietitian?

I have always been passionate about health, but I was particularly interested in the nutrition side and liked how dietetics allowed for creativity as well as interaction with people.

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

I love meeting new people, guiding them on their journeys and seeing them achieve their goals along the way. Without a doubt, the most satisfying moments are when people start to feel a significant difference in their health, energy and wellbeing and being able to witness how positively these changes affect their every day lives.

What has been your career highlight?

There have been so many, so it’s hard to pick, but I would have to say being involved with many high-profile projects and companies is definitely a highlight. Having said that, every day is filled with highlights and seeing my clients’ progress and being there when they achieve their goals is always so rewarding.

What are the most challenging aspects of your career?

This would definitely be managing the different sources of misguided nutrition information out there. Unfortunately the public gets so many conflicting nutrition messages from so many different sources that it can lead to them being extremely confused. This is especially difficult when the source of the nutrition information is seemingly reputable websites, health professionals, celebrities or other media. A lot of my time is then taken up trying to debunk many of the myths and misconceptions that these sources have put forward.

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

I think the best thing is to try to get back on track as soon as possible. Trying to cut out food from the next day will only backfire and you will land up overeating at a later stage. Getting back on your plan is the best strategy.

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

• “Do you eat like this?” – dietitians are people too. Sometimes we have good days and sometimes bad, but ultimately most of the time we do our best and make good choices.
• “I don’t like the taste of healthy food” – healthy eating is not all about boiled chicken and steamed broccoli! Healthy food can also be delicious, vibrant, tasty and exciting. It’s all about preparing it right.
• “I hate exercise” – being more active is all about finding something you enjoy. If you hate running and love dancing, then by all means do the dancing!

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

Try to find out whether the dietitian has dealt with similar situations to yours, but also see how you feel about them, whether they inspire confidence and whether they have a good reputation and the right qualifications.

What is your favourite dish and your favourite treat food?

My favourite dish is grilled teriyaki salmon with steamed veggies. My favourite treat would be frozen yoghurt or liquorice 🙂

Lila Bruk is a registered dietitian and nutritional consultant in private practice in Illovo, Johannesburg. 

She graduated from UCT with a Bachelor of Science degree in Microbiology and Biochemistry in 2002, followed by a Bachelor of Science Medical (Honours) degree in Nutrition and Dietetics in 2004 also from UCT. In 2010 she completed a Masters in Nutritional Sciences through the University of Stellenbosch in the fields of body image in pre-adolescent girls, digestive disorders (e.g. IBS), sports nutrition and food allergies.

Lila is passionate about promoting health and good nutrition and thus has written for various general and health-related publications such as O Magazine, FairLady, COSMOPOLITAN, Women’s Health, Men’s Health and Longevity. She also gives regular lectures on nutrition-related topics around the country, and appears regularly on television and radio. 

Her main areas of interest include nutritional management of lifestyle diseases (including diabetes, insulin resistance and heart disease), glycaemic index, food allergies, post-operative nutrition, sports nutrition, adolescent body image and digestive and gastrointestinal disorders (e.g. Crohn’s disease, Irritable Bowel Syndrome).

Lila is registered on the Discovery Vitality Dietician Network and thus is accredited to perform Discovery Vitality Nutrition assessments. Lila is registered with the HPCSA (Health Professionals Council of South Africa) and the Association for Dietetics in South Africa (ADSA). She holds the Sponsorship portfolio on the ADSA Executive Committee for the July 2013 to June 2015 term of office. She was also the chairperson for the ADSA Gauteng South branch from July 2009 to June 2013.

“People don’t eat nutrients, they eat food” – Meet The Dietitian

1 Comment May 22, 2015 nutritionadsa

Over the next couple of months we will be introducing you to some of the amazing dietitians we work with every day. We are going to find out why they became registered dietitians, what they love about their work, how they cope after a day of nutrition disaster and bad eating choices, and what people should look out for when choosing a dietitian.

Meet Nathalie Mat, a clinical dietitian in private practice.

Why did you become a Registered Dietitian?

I grew up in a family that loves and celebrates food but is also concerned with health. What really drew me to becoming a dietitian is that dietetics is based in science but requires artful skill for successful implementation. People don’t eat nutrients, they eat food and it’s my job to help interpret ever-evolving nutrition research into real food that people can eat and enjoy.

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

My heart absolutely sings when someone walks into my office looking vibrant and healthy and tells me how much better they feel – and all we did was fine tune their eating. I love seeing people transform their health and their relationship with food. It is wonderful seeing people achieve their goals and it is a privilege to share the journey with them.

What has been your career highlight?

Presenting my thesis at an international congress and receiving my masters in nutrition was a definite highlight. I’ve also really enjoyed serving as the ADSA Gauteng South chair and being part of my profession.

What are the most challenging aspects of your career?

Because everyone eats food, almost everyone has a theory on nutrition that is their own and is unique to them. Helping people find their individual recipe for health is my job – but I have to fight a lot of misperceptions. Just because something worked for your aunt/friend/colleague does not mean it’s right for someone with your genetic background or lifestyle.

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

Firstly, if I am making a slightly less healthy choice, I really savour and enjoy it. I think food is meant to be enjoyed! I then make sure that I get back on the healthy bandwagon as soon as possible; I do not wait for Monday. Life is about balance. Your arms and legs won’t fall off if you eat a chocolate; just make sure that you’re choosing chocolate 10-20% of the time and making healthy, balanced choices the other 80-90% of the time.

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

Everyone always asks for a quick tip to losing weight – I don’t mind answering but people tend to ask a second time because they do not like my answer of “Eat more vegetables”. It makes me laugh.

If someone meets me for the first time and we’re having a meal, they often say “please don’t watch what I’m eating”. If it’s Saturday night or after hours, I’m not on the clock. I love answering nutrition questions but I am not secretly calculating everyone’s kilojoule intake.

“I have ; what should I eat for that”? I do my best work when I am in my office; if you’re keen on getting quality nutrition advice, go and see your dietitian for an appointment. Not only can a dietitian miss important points while you’re both eating dinner or having coffee, you are not likely to remember everything that was said over a meal.

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

I think the most important aspect of working with any health professional is that they should hear you. Finding the right dietitian is like finding the right psychologist – you need to be on the same page. You’ve found the right dietitian for you if he/she can create a way of eating that is sustainable in the long term; is manageable (in terms of money, time and effort); and is tasty.

What is your favourite dish and your favourite treat food?

I love everything. I really enjoy eating a wide variety of cuisines and styles so my favourite dish can change every time I’m asked. I am loving fragrant Indian curries at the moment. In terms of a favourite treat, my parents are both Belgian so I think chocolate will always be one of my favourites.

Nathalie Mat completed her Bachelors in Dietetics at the University of Pretoria where she is completing her Masters. Nathalie has experience in both State and Private hospitals and clinics. As a qualified personal trainer and avid cook, she is able to translate up-to-date scientific information into practical and achievable goals for her patients. Nathalie has been published across a variety of media and platforms including CPD activities, Oprah Magazine, Business Day and e-tv. She has worked as a guest lecturer and enjoys a variety corporate work. She’s the treasurer and chair for the ADSA Gauteng South branch.