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,...
Simone likes to share her expert nutrition advice. Read more