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News & Reviews

13 Feb

Case Study: Binge Eating Disorder









Sarah is a 21 yr old woman who presented to the dietitian seeking weight loss. Further questioning revealed symptoms of disordered eating, Sarah was referred to Kiera for her opinion and shared care. In this case study Kiera describes how Binge Eating Disorder is diagnosed and managed. She then explains in detail her use of Cognitive Behavioural Therapy-Enhanced (CBT-E) with Sarah and the outcomes which resulted.

Dr Kiera Buchanan is registered as both a Clinical and Health Psychologist and is the founding director of the Brisbane-based Centre for Integrative Health. Her research has focused on eating behavior, weight management and body image. She has acquired an expertise in helping clients achieve long-term solutions to their weight- and eating-issues through application of her research and experience. Kiera’s approach acknowledges the important relationship between diet, lifestyle, and psychological factors in achieving eating and weight-management outcomes. 

To register for the recording of the case study and assessment questions click here

10 Feb

SURVEY: What influence do professional development webinars have on the practice of dietitians?

In October 2017 we invited dietitians to participate in a survey to investigate the effectiveness of professional development webinars on their professional practice (knowledge, skills, attitude, behaviour).

One hundred and sixty one dietitians completed the survey. Here is a snapshot of the results.

Where do dietitians get their professional development?

Webinars are a popular source of information (93%) along with self-directed study (86%), seminars (68%) and conferences (64%).


 Ninety five percent agreed or strongly agreed that watching professional development webinars improved their confidence as dietitians.


Ninety three percent agreed or strongly agreed that watching professional development webinars helped them reflect on their clinical practice.

Translating nutrition research and clinical excellence into practice.

The translation of new scientific nutrition research findings to clinical practice can take years. At Education In Nutrition we aim to assist dietitians source the latest nutrition research and more importantly, start applying that knowledge in clinical nutrition practice. By providing independent, evidence based nutrition information we also hope to boost the confidence of practitioners.

Comparing our survey’s from 2015 to 2107

We conducted the same survey in 2015. The results from both surveys were quite similar with the exception of relationship to sponsored content. In 2017, 84% of dietitians agreed or strongly agreed that online learning should be independent of sponsorship, in 2015 that number was 77%. At Education in Nutrition, we are committed to remaining independent of sponsorship.


Ninety three percent of dietitians surveyed access professional development webinars. They find these webinars clarify or increase their nutrition knowledge, improve their confidence, and assist them to reflect on their clinical practice.

We have found webinars to be a wonderful way of showcasing talented dietitians, fascinating topics and relevant nutrition issues.

We would like to thank you for your support and feedback.


02 Feb

Endurance Athletes & Gastrointestinal Issues. Atlanta Miall, APD, AccSD











Bill Rogers, four-time Boston Marathon winner, said more Marathons are won or lost in the porta toilet than at the dinner table.  Around 30 to 50% of endurance athletes experience GI problems, which impair performance and recovery.

Atlanta Niall recently led an innovative research project investigating, “does gut training reduce GI symptoms and carbohydrate malabsorption during endurance running?”  This research has now been published in the Scandinavian Journal of Medicine & Science in Sports.

This webinar includes:

Endurance Events explained - marathons, iron man, cycling, distances, energy expenditure, CHO as fuel.
GI symptoms in endurance athletes, hydration issues, climate, and nutrient intake.
CHO recommendations - dosage per hour, glucose and fructose transport in the body and recommended ratios.
Mechanisms behind GI distress - Splanchic Hypoperfusion, reduced gastric emptying, malabsorption of water and nutrients, other nutritional causes, and environmental factors.
Practical Considerations to improve symptoms - gut training, short-term low FODMAP diet, chilled water, external cooling, and compression socks!!
A Case Study

Atlanta has presented at the Nutrition Society of Australia and Sports Dietitian of Australia conferences, as well as the Monash University Ultra-Endurance symposium.  She works in private practice at FODMAP Nutrition and Dietetics with the general population and athletes who suffer from GI issues.

For more information and to register click here

24 Jan

Fad Diets. Simone Austin, APD, AdvSD










Fad Diets have been around for hundreds of years and look likely to be around for a while yet. As dietitians we can easily spot the problems with Fad Diets. But for people who want to lose weight fast the promise of quick results on a Fad Diet can be extremely appealing. They seem to be more popular than ever at the start of a New Year.

The skill for us lies in reserving our critical opinions, harnessing our client’s motivation, listening to them, and working with them to provide non-judgmental advice around what are they really hoping to achieve. Simone presented a mature and measured approach in how we can best manage and respond to Fad Diets.


What is a Fad Diet?

Possible issues and side effects of Fad Diets

An explanation of three popular diets: Low carb, Paleo, Raw food diets

How common are diets and what are the most popular?

Talking to clients about dieting and Fad Diets

Harnessing motivation

Discussing health goals


Simone Austin is an Advanced Accredited Practising Sports Dietitian with over 22 years of experience including three premierships at the Hawthorn Football Club. She is President of Sports Dietitians Australia and regularly features in the print, radio, television and social media.


For more information and to register click here


22 Jan

NDIS Frequently Asked Questions Aimee Mcleod-Taylor, APD and convenor of the DAA Disability IG










The NDIS is still fairly new and it is still evolving. This free webinar was designed to try and answer some of our common queries about working with the NDIS. Participants of the NDIS deserve to have access to the best nutrition care they can get.


How do I register with the NDIS?
How do clients find me?
What should I know before the first consultation?
How do I find out more about a particular disability?
How do I get paid?
How do I interact with the NDIS?
How does nutrition support/home enteral nutrition fit into the NDIS?

Aimee is the convenor of the DAA Disability IG. She has been working in the NSW disability sector for over 5 years, at state government, NGO and private practice levels. Aimee has worked under the NDIS since its trial phase in the Hunter region. She has worked with the DAA, NSW Agency for Clinical Innovation and industry representatives to advocate for the rights of people living with disability to access experienced dietetic providers and adequate nutrition support. In early 2017, Aimee completed the Dietetic Core Standards for dietitians working in disability.

For more information and to register click here

15 Dec

Wilson’s disease. Kylie Russell, Registered Dietitian NZ.










Dietary copper restriction has long been considered an important aspect of treatment for Wilson’s disease. But proof supporting copper restriction has actually never been established. With this in mind Kylie thoroughly researched the literature to examine what evidence was available. In November 2017 her research and conclusions were published in the European Journal of Clinical Nutrition and in her webinar she details her findings.


Physiology of Wilson’s disease

Case study of a client restricting dietary copper
“Dr Google” -Reputable sites on the internet continue to recommend copper restriction
How dietary copper is absorbed and regulated in the body
International practice guidelines regarding copper intake in Wilson’s disease
 “High copper” foods
Sources of inorganic copper
Medical management of Wilson’s disease
Conclusions and what we should be recommending

Kylie Russell is a New Zealand Registered Dietitian at Auckland City Hospital, and specialises in gastroenterology, upper gastrointestinal surgery, hepatology and liver transplant. As a specialist dietitian in liver disease, she provides dietetic services to the New Zealand Liver Transplant Unit (NZLTU).

For more information and to register click here


06 Dec

How to use a non-diet approach in your practice Zoe Nicholson, APD, AN










In a world that is conditioned to believe that thin is good and fat is bad, our clients are more obsessed with weight loss than ever before.  But most people who lose weight regain it, with 66% ending up heavier.  So, is it even ethical to recommend weight loss to clients?

Zoe is the founder and senior dietitian at Love What You Eat – More Than Nutrition, which specialises in The Non-Diet Approach & Intuitive Eating.  In 2014 she co-founded The Moderation Movement, established to counter the ever increasing hype, extremism and punishment concept around eating and exercise. Zoe shows us how to apply the NDA by using compassion and empathy to teach clients to listen to and trust what their bodies tell them, and help them build a calm and positive relationship with food and body.


*What is the non-diet approach? Using internal rather than external cues to decide what to eat

*HAES (Health at Every Size), health behaviours and all aspects of health and wellbeing for people of all sizes

*Resources – workshops, retreats, books, websites, podcasts  

*Discussion of common questions/criticisms – “Surely weight loss is necessary for certain conditions?”

*Explaining the non-diet approach to your clients

*But my clients want me to help them lose weight!

* Case Studies - “Not focussing on dieting and weight loss has freed up so much mental space and time”


For more information and to register click here


01 Dec

Making Sense of Common Biochemical Measures Anthony Meade, APD










As dietitians, when we look at biochemical results we feel confident when they are within the normal range, but how do we interpret results outside the normal range?  Anthony has 15 years’ experience in the area of renal nutrition and he explains how to make sense of our client’s biochemical results by looking at common biochemical disturbances, causes and their nutritional significance. 


Kidney Function - regulatory, excretory, hormonal and metabolic
Blood and urine tests – NA, K, HCO3, CL, Urea, Creatinine, albumin, protein 
Chronic Kidney Disease (CKD), diagnosis, management, guidance and clinical tips to identify, manage and refer patients with CKD.
Measuring kidney function, creatinine levels, GFR, hydration status, urinary markers, albumin, biochemical markers
Assessing electrolytes, potassium and minerals in the blood, dietary and non-dietary causes of hyper/hypo kalemia
Acidosis causes and treatments
Calcium and Phosphate relationship
Albumin tests and causes of low albumin
Systemic responses to inflammation, use of CRP and other inflammatory markers
Iron studies, assessing iron status, Ferritin and Transferrin
References including the Chronic Kidney Disease Management handbook

Anthony is the Principal Renal Dietitian, Central Northern Adelaide Renal and Transplantation Service. He lectures in nutrition and dietetics at Flinders University and the University of South Australia, and is the convenor of a post-graduate course in renal nutrition for dietitians.  He likes to think of himself as practical, observant, curious and patient focussed.


For more information and to register click here

30 Nov

Cystic Fibrosis: Part 2, Andrea Kench, APD and Natalie van der Haak, APD









In Part 2 of the Cystic Fibrosis webinar series Natalie and Andrea present a case study, Miss Jane, an 18 year old woman with Cystic Fibrosis diagnosed at birth. By watching this case study Andrea and Natalie guide us through their problem solving and clinical decision making. This case study focuses on the nutrition intervention and pancreatic enzyme replacement.

Andrea Kench is the Senior CF Dietitian, APD, Women’s and Children’s Hospital North Adelaide, South Australia

Natalie van der Haak is the Senior CF Dietitian, APD, The Children’s Hospital Westmead, Sydney, NSW

Andrea and Natalie were part of the authorship group and project facilitators for the revision of the NHNIC approved 2017 nutrition guidelines for CF in Australia.  They presented, promoted, and launched these guidelines as part of the 2017 European/Australasian and North American CF conferences.

For more information and to register click here


28 Nov

Cystic Fibrosis: Part 1, Andrea Kench, APD and Natalie van der Haak, APD











Specialised CF care has led to a dramatic improvement in survival in the last 4 decades.  The evidence for the nutritional management of CF is strong but changes over time, so it is important to be aware of best practise.  Andrea and Natalie explain how to implement the Nutrition Guidelines for Cystic Fibrosis in Australia and New Zealand (2017) so dietitians working with CF patients will know how to use them and feel confident. 

This webinar covers:

CF Overview –

Aetiology and pathophysiology including gene mutations that causes CF, diagnosis, genotypes and phenotypes, clinical manifestations 

Nutrition Guidelines

Processes used to arrive at the guidelines, explanation of PICOS (Population, Intervention, Comparison, Outcome)
Comparison to other guidelines globally
Future directions, areas where more evidence is likely to become available – overweight, obesity, pregnancy

Outline and executive summary of Chapters in Guidelines, including

Role of nutrition care, intervention and recommendations
Nutritional assessment including management of overweight and obese patients
Use of fat soluble vitamins, vitamin D, minerals (particularly iron and sodium), supplements (does antioxidant supplementation with Glutathione play a role?), Pancreatic Replacement Enzyme Therapy (PERT) & acid suppression medication, role of lipase, complimentary therapies
Special considerations such as genetic modulator therapies (ivacaftor)
Management of CF related diabetes

Andrea Kench is the Senior CF Dietitian, APD, Women’s and Children’s Hospital North Adelaide, South Australia

Natalie van der Haak is the Senior CF Dietitian, APD, The Children’s Hospital Westmead, Sydney, NSW

Andrea and Natalie were part of the authorship group and project facilitators for the revision of the NHNIC approved 2017 nutrition guidelines for CF in Australia.  They presented, promoted, and launched these guidelines as part of the 2017 European/Australasian and North American CF conferences.

For more information and to register click here

24 Nov

Food addiction Dr Robyn Brown, Florey Institute of Neuroscience and Mental Health










Addiction to food – is it possible? Food is necessary for our survival so the concept of food addiction seems ludicrous, but it appears the particular brain changes which occur in people with cocaine and other addictions also occur when some people eat high fat, high sugar foods.  Dr Robyn Brown gives us an insight into the neurological mechanisms that lead to food addiction.  She covers:

Obesity statistics, causes
Obesogenic environment
The Neuroscience of Addiction and how highly palatable foods affect the brain in similar ways to drugs of addiction
Rat Studies (these are fascinating.  One study showed obesity prone rats don’t gain weight on a diet of chow)
How addiction therapies may be of assistance in the treatment of the compulsive overeating associated with obesity. 
Clinical strategies – education of treatment providers, reducing stigma, empowering patients through knowledge


Robyn is an NHMRC Peter Doherty fellow at the Florey Institute of Neuroscience and Mental Health in Melbourne.  She contributed to a number of breakthrough studies on neuroplasticity and cocaine addiction which then led her to establish an independent line of research into food addiction.


For more information and to register click here

17 Nov

Toddler Eating and Nutrition Judith Myers, APD, MPH







Developmentally, toddlers fall in between infants and children but they are very different to both.  How and what a toddler eats is imperative to avoid eating issues in childhood and later life.  As dietitians, we are in an excellent position to help parents navigate around this very special but often challenging time.

Judith is an APD with extra qualifications in Lactation consultancy and public health.  She currently holds academic and research appointments at Victoria University and Murdoch Children’s Research Institute. 

This webinar covers:

What is a toddler, typical toddler growth and development, energy requirements, food groups, discretionary foods, growth charts and their interpretation

Eating patterns and parenting styles, influence of family and attitudes to food,  rituals and social settings, effects of different drinks, parenting strategies

Toddler ‘foods,’ drinks, formulas and supplements

Obesity Prevention

Putting it all together, assessing and managing toddler nutrition

Judith has worked in Paediatric nutrition and dietetics for many years in a range of settings and diverse locations.  Her particular focus is on nutrition for young children living in disadvantaged circumstances.

For more information and to register click here

24 Oct

Insects: why we should be eating them, Nicole Senior, APD










Entomophagy: the practice of eating insects.  Humans have harvested and eaten the eggs, larvae, pupae and adults of certain insect species for thousands of years.  Insects are an excellent source of vitamins, protein, fats, fibre, micronutrients and essential minerals. 

Nicole is an experienced and well respected APD, freelance writer and consultant.  Her interests in food sustainability led her to start a project called Bug Me Insect Nutrition Education.  Let Nicole open your minds and your taste buds to entomophagy.


Insect Biology and classification
History and Culture, species eaten worldwide, Australian species, Indigenous bush tucker, addressing the cultural “yuk” factor
Environmental Rationale –why insect production is more environmentally friendly compared to other sources of animal protein
Nutritional Benefits
Safety aspects – allergies, food hygiene, pesticides 
Culinary aspects – preparation, taste, getting Australians to eat insects (Cricket Brownies!), how restaurants serve insects
Industry View – harvesting, farming, regulation, the future, where to buy
Links and Resources

Nicole runs Bug Me Insect Nutrition Education with colleague Jane Marriott.  Their aim is to spread the good news about the nutritional and environmental benefits of entomophagy.

For more information and to register click here



20 Oct

Teaching the Low FODMAP diet to your clients, Marnie Nitschke, APD










This webinar is a fabulously detailed and practical presentation on how we can help clients implement the Low FODMAP diet.  Marnie is an APD with 16 years of experience working in the field of gastro-intestinal nutrition.  She worked with Dr Sue Shepherd using the FODMAP approach since its inception, and has specialised in gastroenterology at leading Melbourne hospitals as well as working with clients in private practise.

She shows how to give each client clear steps to trial a Low FODMAP diet which will give them the best outcome.  Marnie covers client assessment, and demonstrates how to explain the science of the diet in language clients can understand, using the following:

IBS and the Low FODMAP diet
The FODMAP acronym
How FODMAPs cause symptoms
Facts about dairy, soy, fructose, polyols, oligosaccharides, glutans, fructans, inulin
Elimination Diets
Food lists and product lists, label reading, using apps, books and online resources, keeping a food and symptom diary
Planning meals and adapting recipes, and great information on eating out
FODMAPs and coeliac, vegan and vegetarian clients
Challenging – challenge foods, schedules, managing symptoms, interpretation
Encouraging a liberalised approach– reintroduction of foods and long term nutrition outcomes
Reputable resources


Marnie is a consultant with Everyday Nutrition in Melbourne.  She also works in clinical dietetics and health promotion.


To register for this webinar and associated documents click here

12 Oct

Orthorexia Nervosa. Sarah McMahon, Psychologist









Orthorexia Nervosa- When the pursuit of health becomes unhealthy

Orthorexia Nervosa is a potentially serious eating disorder.  People with ON may initially appear to be the perfect client, with their nutrition knowledge and extremely healthy diet.  But listening to them carefully reveals such over-restriction and obsession with what they eat that it interferes with relationships, work, and their sense of peace and happiness.

Sarah is a psychologist and director of BodyMatters Australasia, an organisation which offers counselling and treatment for eating disorders, body image issues, and unhealthy weight loss practises.  This webinar covers;

What is Orthorexia
The Bratman Orthorexia Self Test
Similarities and differences between Orthorexia and Anorexia
Examples of erroneous food beliefs that may lead to Orthorexia
Psychological triggers and characteristics
Its place on the Spectrum of eating disorders
Identifying clients with Orthorexia
Using eating disorder criteria
The Great Starvation Study
Tips for engaging clients
Resources, including links to radio and TV interviews

Sarah has been working in this field for over a decade. She has a Masters of Public Health and a passion for educating the community about disordered eating.  

For more information and to register click here

06 Oct

Head and neck cancer: Part 2. Quality nutrition care. Dr Teresa Brown, AdvAPD, PhD










Research indicates up to 75% of patients with head and neck cancer experience malnutrition.  This affects treatment, quality of life, and life expectancy.  Teresa has over 15 years of clinical experience working in cancer care.   


In part 1, we were introduced to head and neck cancer treatment with a broad overview of nutrition intervention.  In this webinar, part 2, Teresa looks at evidence based nutrition care and implementation, and gives a complete nutrition care framework to use, which includes;


Care access and referral
Nutritional screening assessment, diagnosis, intervention, goals, monitoring and evaluation
Nutrition support recommendations throughout all phases of treatment including pre and post-surgery, radiotherapy and chemotherapy
The role of nutritional care in Enhanced Recovery After Surgery (ERAS)
The role of post-operative tube feeding
Recommendations for oral feeding post-surgery
Benefits of robotic surgery
Using nutritional supplements
Follow up guidelines


Teresa is project officer for the clinical oncological society for Australia.  She developed the national evidence based guidelines for the nutritional management of patients with head and neck cancer which has been endorsed internationally, and was recently awarded a PhD on her thesis optimising nutrition support for patients with head and neck cancer at the University of QLD.


To register for this presentation click here

06 Oct

Head and neck cancer: Part 1. The role of the Dietitian. Dr Teresa Brown, AdvAPD, PhD










Research indicates up to 75% of patients with head and neck cancer experience malnutrition.  This affects treatment, quality of life, and life expectancy.  Teresa has over 15 years of clinical experience working in cancer care.

In this webinar, part 1, we are shown how dietitians and nutrition therapies can improve outcomes by looking at the following;

What specifically are head and neck cancers and where they occur
Causes (aetiology)
Why malnutrition is so prevalent, what causes it and how it affects outcomes
The impact of weight loss on outcomes
The impact of dietitians providing nutrition intervention as part of a multidisciplinary team and how this improves nutrition outcomes, plus outcomes for surgery, radiotherapy, chemotherapy and post-treatment, as well as quality of life
How nutrition intervention affects the role of immuno-nutrition in relation to arginine, glutamine, n-3 fatty acids and ribonucleic acids


Teresa is project officer for the clinical oncological society for Australia.  She developed the national evidence based guidelines for the nutritional management of patients with head and neck cancer, which has been endorsed internationally. 


For more information and to register click here




29 Sep

Teaching your Clients how to read a food label Catherine Saxelby, APD, AN










According to a recent FSANZ survey, 83% of consumers get their nutritional information from food labels.  If your clients eyes glaze over when you attempt to explain a NIP, let Catherine give you some fantastic tools to show your client how to decipher a complicated food label, quickly and easily.

This Webinar looks at:

FSANZ survey results – what consumers look for on labels
Starting Out – a beginners guide to reading food labels
Using the ingredient list
Using the Nutritional Panel
Teaching Tools for reading food labels – order of ingredients, 100g column for product comparison, cut offs, sugar, sodium & protein, what to ignore, health halos
Health Star Ratings
Websites and References

Knowing how to read a food label is an empowering experience, and it is important to teach it in a way that is meaningful to clients.

Catherine has almost 30 years’ experience as a dietitian and has worked in clinical, industry, teaching, consulting, and freelancing fields.  She is the author of 10 books,  writes for magazines, and more recently created an ecourse designed to teach everyday shoppers how to read a food label.

For more information and to register click here



27 Sep

Nutrition and diabetic foot ulcers










Diabetic foot disease costs Australia 875 million dollars every year.  Josephine and Kate work together at IPC community Health in Melbourne as part of a multidisciplinary team in a high risk foot clinic, which deals with the management of diabetic foot ulcers

There are currently no evidence based guidelines specifically relating to the nutritional management of diabetic foot ulcers.  This webinar provides dietitians with the resources to treat our clients with DFU.  It gives the definition of a DFU, causes, pathology and treatments, and discusses how to use the following factors to assess and treat clients with DFU: 

Medical History/Medications
Stage/severity of ulcer(s)
Clinical concerns: e.g. nausea, vomiting, exudate, diarrhoea, general bowel function
Laboratory values: Creatinine, Albumin/Pre-albumin, Blood Glucose Levels, Renal Profile, etc
Weight changes, Appetite, Estimated caloric, protein, vitamins, and mineral intake
The role of macronutrients (especially protein), micronutrients, arginine
The importance of hydration
Hyperglycaemia and Obesity
The role of the Podiatrist


We are also provided with an extensive list of resources.


As Dietitians, what we can use to guide our treatment and what Josephine and Kate describe is the use of our professional and clinical judgement.


For more information and to register click here


19 Sep

Diversity in Dietetics. Presented by 5 APD’s from very different cultural backgrounds



























Diversity in Dietetics is a presentation by five APD’s from five very different cultural backgrounds, all living and working in Australia.

Noell Burgess is Aboriginal Australian and describes her traditional diet; an abundance of seafood, berries and fruits.

Dung Pham was born in Australia, but her parents fled Vietnam 34 years ago by boat. Dung describes the communal nature of Vietnamese meals and their three components: salty, stir-fry and vegetable broth.

Farah Wilson’s background is Lebanese. She explains a typical Middle Eastern style eating pattern. She encourages us to ask about the use of specific foods in our Middle Eastern clients.

Purva Gulyani was born and raised in India. She explains how the Indian diet varies significantly depending on the region. Despite this there are commonalities; 70% of the worlds vegetarians are Indian. Rice and vegetables feature heavily.

Kirstine Kira, of Maori heritage shows us how to incorporate nutrition education in a culturally meaningful way to our clients.

To register for this free presentation click here