Thanks to recently graduated dietitian Aidan Muir from Ideal Nutrition, who has been interviewing a few dietitians about their careers. Here is a little insight into mine.
Can you tell us a little bit about yourself and your career?
I always wanted to work in sports nutrition and community nutrition. After graduation, I started working at a community health centre and then shortly after, part-time at the Western Bulldogs AFL club. So, I was doing what I wanted. And then, to cut a long story short because it’s been 23 years, I increased my sports work when my son was born. It’s been nearly 18 years!
The next thing I did was work with the Australian cricket team part-time for seven years. I have always done some private practice and some form of presenting throughout. For the past nine years, I have been working at Hawthorn Football Club. I’ve seen three premierships there and during that time I also consulted with Melbourne Storm for about four years, Melbourne City A league soccer team from their first year for 4 years and Melbourne Rebels for their first year. Lots of men’s elite sport—team sports have been my specialty.
I’ve worked at Swisse Wellness one day a week for about nine years, mainly providing input into their sports’ supplement range, looking at 3rd party supplement testing, educating health professionals about TGA and FSANZ regulations and writing about health in general. I’m also President of Sports Dietitians Australia, what a fabulous organisation and am a media spokesperson for the Dietitians Association of Australia where I love to chat on radio, comment for TV and contribute to journalists print and online media.
On top of all that I’m currently writing a book.
Quark yoghurt- what is it?
I first ate quark when holidaying in Germany last December and loved it's creamy, thick texture and mild flavour. I found it was served in bowls on the breakfast buffet like we would find natural yoghurt. I was excited to find it in the supermarket in Australia.
Quark is a combination of cheese and yoghurt cultures, so we call it yoghurt, but it is something in between. It involves a Swedish style fermentation process,...
We all want to choose nutritious snacks more often but sometimes it is easier said than done when those chocolate bars are staring you at the supermarket check out. Let's see what we can do about it to help.
1. Surround yourself with nutritious appealing food choices . A wrinkly apple or an orange needing to be peeled in the lunchbox are not going to win over your favourite chocolate biscuit. Buy in season, quality fruit if you want to eat more of it.
When it comes to food taste why do we differ? Some of us like sweet, others savoury, sometimes we even want to like the taste of a food but just don’t so what factors play a role in determining this?
Over years our bodies have developed a protective mechanism to alert us to the bitter taste of poisons and the sour taste and off putting smell of spoiled food.
What are these little flakes of goodness? A lupin is a legume like chickpeas and kidney beans are. We grow them here in Western Australia and have done so since the 1960's as a natural fertiliser for soil health and recently we realised how good they are for our health.
As you can see in the pictures they are harvested giving a legume kernel. We can't cook and digest the kernel so they are made into a lupin flake. The flake can be added to nearly anything:
Your sandwich architecture can take lunch to the next level!
And who doesn’t love a good toastie to get you there?
Look beyond ham and cheese to maximise the nutritional benefit.
Here are some points on what to consider when constructing a winning toasted sandwich:
Recently at a conference I discovered a trade display with this great tasting hummus dip and was told it was made with lupins. I had heard of lupins but didn't really know what they were or why I would want to eat them. I did know I wanted to make the dip so I thought I should find out a little more!
Lupins are a legume as chickpeas are however they are:
Click on the picture of Simone to see her making these delicious biscuits!
My most used cook book is one my very dear friend Janice and I put together as a school fund raiser when our children were in their first year of primary school (they are now in their final year of high school).
It has everyone's classics they submitted including a chocolate chip biscuit recipe I often vary. This macadamia nut and extra virgin olive oil recipe is one of the many variations.
WHAT DOES COMPLETING YEAR 12 AND A PROFESSIONAL ATHLETE HAVE IN COMMON? NUTRITION TIPS TO PERFORM AT YOUR BEST TO THE END.
It is my debut year as a parent of a VCE student and my advice to my son from the start has been that this is like training for a sporting event with finals time being exam time….. that first week of November. As a sports dietitian working with professional athletes in the AFL, I can see lots of similarities with completing year 12.
As an athlete, your focus is on improving your physical skills to perform at your best during a game. For a student, skill development is gaining knowledge to perform at your best on assessments. I have a few nutrition tips that might come in handy.
Cooking together has so many more health benefits than just the nutrition it provides. I want to share a little about what I have recently observed about benefits of cooking together.
To start it makes me think about other cultures and how they eat and prepare food. What is it about the Mediterranean diet that makes it so healthy? What is it about the Japanese culture? We know the food is part of the equation in the Mediterranean diet with
Simone likes to share her expert nutrition advice. Read more