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News & Reviews

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

08 Sep

The Low FODMAP Diet in Practice Joanna Baker, APD, AN, RN










Until about 10 years ago, dietitians were unsure of what dietary advice to give people with IBS.   Dr Sue Shepherd, a GI specialist dietitian went on to complete a PhD at Monash University that resulted in the low FODMAP diet.  Today, this diet is internationally recognised as an effective strategy for 80% of people suffering from IBS. 

Joanna is a long time IBS sufferer and an authority on the FODMAP diet.  This webinar looks at all the FODMAP Fundamentals: 

-What is IBS, diagnosis, symptoms both physical and emotional

-What are FODMAPS

-History and development of the low FODMAP diet

-Evidence for the low FODMAP diet – why and how it works!

-Who can benefit from the low FODMAP diet (this may surprise you)

-Client assessment (medical history, diagnostic tests, symptom assessment, social assessment, diet history etc.)

-Implementing the low FODMAP diet and tailoring it to an individual’s needs

-A Case Study

Joanna runs her own practice, Everyday Nutrition, is the FODMAP consultant dietitian at FODMAP Friendly, and author of The FODMAP Friendly Elimination and Challenge handbooks.   She works one on one with clients, consults with manufacturers and lectures internationally to both health care providers and the general public on the low FODMAP diet.

For more information and to register click here


01 Sep

The anti-inflammatory diet for inflammatory bowel disease. Barbara Olendzki MPH, RD, LDN










Until recently, diet was overlooked in the treatment of IBD. However, in the hands of the right professional, diet can be highly effective as a treatment for IBD. 

Barbara is an Associate Professor of Medicine, University of Massachusetts Medical School and Nutrition Program Director, Centre for Applied Nutrition (Umass)

Barbara is delighted to present to us her research and clinical work on the microbiome and diet, which has led to the development of the inflammatory bowel disease and anti-inflammatory diet. Barbara shows us:

How diet, environment and genetics can affect the microbiome. 
That IBD is highly responsive to diet. 
How to utilise diet to balance microbiota and improve IBD
The 4 components of IBD-AID – probiotics, prebiotics, beneficial nutrients, avoidance of adverse foods (important not to just focus on this last one, as many clients with IBD tend to do)
How to use IBD-AID for benefitting IBS, IBD, food allergy, immunity, weight and more.
The role of fermented foods, supplements and digestive enzymes
Research on faecal transplants


As dietitians, we are shown how to customise a diet unique to the IBD client’s needs and shown what’s next in the future of diet-microbiome research.


For more information and to register click here





21 Aug

Safe exercise at every stage. Alanah Dobinson, B.ClinExPhys (Hons.)











Up to 80% of individuals with an eating disorder engage in excessive compulsive exercise, with these individuals at increased risk for both disability and death.  Harmful exercise engagement often precedes the onset of the eating disorder and is one of the last symptoms to subside.

Alanah Dobinson is a clinical exercise physiologist with a special interest and considerable experience in the physical and psychological issues of eating and weight concerns.  This webinar gives dietitians a thorough understanding of:

The psychological relationship between compulsive exercise and an eating disorder
Diagnostic criteria in relation to eating disorders
How physical ill-health is exacerbated by exercise
The case against exercise abstinence for these clients
What is “dangerous” exercise
Practical questions to ask clients in relation to exercise, and how safe, guided and graded exercise engagement can help
SEES – Safe Exercise at Every Stage for eating disorders
Contraindications to exercise 
Tips for creating an effective plan for your client and reducing harm

Alanah works at the Centre for Integrative Health in QLD.  She has training in Mawdsley Family based therapy and cognitive behaviour therapy for eating disorders.  Since 2012 she has been head tutor for anatomy and physiology at QUT.

For more information and to register click here







18 Aug

Teaching the Gluten Free Diet - Part 2: Gluten Free practical details. Sally Marchini APD










Sally Marchini has both Type 1 diabetes and coeliac disease, so she has extensive experience both professionally and personally with these diseases.  In part 1, Sally presented to us the essential information we need to well inform our coeliac clients.

In this webinar, Sally clearly explains the specific details which will give you as a dietitian even greater understanding and confidence in managing your coeliac clients.  She summarises the first webinar and discusses the following:

Testing of Family members
Expected recovery times on a GF diet
How we should monitor the health of a coeliac over time and what diagnostic tests should be considered
Treating deficiencies with food and/or supplements
How to include fibre in a GF diet
What to do about ongoing symptoms and screening for associated conditions
Travelling with coeliac disease
Cooking gluten free on a budget
Converting recipes
Eating out

She also provides helpful websites with endless tips and resources.

Teaching the gluten free diet is more involved than what we were taught in clinical dietetics at university.  Coeliacs have this condition for life, and the greater amount of understanding and support you can provide, the easier their lives will be.

Sally Marchini runs Marchini Nutrition and Be Well Gluten Free, a closed Facebook group which provides information for those needing a gluten free diet. 

For more information and to register click here

18 Aug

Teaching the Gluten Free Diet - Part 1: Gluten Free diet essentials. Sally Marchini APD











Sally is an APD with both Type 1 Diabetes and Coeliac Disease, so she brings a wealth of personal and professional experience to this topic. Many dietitians have little practical knowledge of the gluten free diet and so are ill equipped to deal with coeliac clients.  It is important as dietitians that we not only understand the detail of living the GF diet but also the frustration it involves.

This webinar will provide you with all the information you need to provide the best service to your clients.  Sally clearly explains what preparation is needed before the first appointment to give your client the best possible advice, such as:

Following a gluten free diet yourself
Knowing the names of gluten containing grains
Client assessment
How to clearly explain coeliac disease and the GF diet
How to decipher food labels
How to avoid contamination
How to structure a diet for a client to go home with
Where to find support

In short, how to empower a client to successfully live as a coeliac and improve dietitian experiences for those newly diagnosed with the condition. 

Sally Marchini runs Marchini Nutrition and runs a closed Facebook group called Be Well Gluten Free, which provides information for those needing a gluten free diet.  

For information about registering for this webinar click here



10 Aug

Water, hydration and fluid. Presented by Pauline Douglas, UK dietitian










Is water the Forgotten Nutrient?  Pauline Douglas has over 30 years of clinical and academic experience in dietetics and she chairs the European Healthy Hydration awareness campaign.  This webinar shows the importance of hydration in relation to health and gives guidelines as to how much fluid we need for good health.  Pauline presents clear evidence of the links between lack of hydration and consumption of sugar-sweetened drinks, with specific diseases such as obesity and Type 2 diabetes, cardiovascular disease, and renal function and disease.

Discover how Copeptin, a precursor of AVP (Arginine Vasopressin) can be used as a stable co-marker for AVP, and see how increased levels are linked to health issues in “low” drinkers and those clients presenting with oedema.

Pauline gives practical advice on what questions to ask clients, as well as ideas on how to make water more palatable and how to address client concerns around drinking more water.  Always consider hydration in our practise!


Pauline Douglas is a registered dietitian, senior lecturer and clinical dietetics facilitator at the University of Ulster.  She is also vice-chair and education director of MEdPro, an interdisciplinary global centre for nutrition and health, and is co-author of “Dietetics and Nutrition Case Studies,” a book dedicated to problem based learning.


To register for a recording of this webinar and associated documents click here

27 Jul

Sleep and circadian rhythms. Presented by Dr Sarah Jay, PhD









Sleep is as essential to our survival as air, water and food.  Poor sleep can contribute to a multitude of health issues.  Dr Sarah Jay PhD is a senior post-doctoral research fellow at the Appleton Institute at CQ University.  Her particular interest is in the role of sleep.

As dietitians, we see many clients who don’t get enough sleep.  Sarah shows us the latest research into the effects of sleep loss and circadian disruption, which can lead to weight gain, obesity, diabetes, heart disease, stroke, mental health issues, and a general negative impact on all facets of our lives.  She describes how sleep restriction impairs glucose tolerance and how appetite is increased by a combination of reduced leptin and increased ghrelin after just four nights of restricted sleep, which leads to increased snacking on sweet foods.  We are given tips and recommendations on how to advise our clients on how much sleep they should have for optimal health, how to make best use of their sleep opportunities (sleep hygiene) and how to manage eating and sleeping around shift work in a world that runs 24/7.

Sarah Jay completed her PhD in 2007 and over the past 10 years has worked in both New Zealand and Australia conducting research that is broadly focussed on the impact of working hours on safety and health. 

For more information and to register click here

24 Jul

The Psychology behind Over-Eating by Susie Burrell, APD, B.Nutr & Diet (Hons), B.Sc (psych)










Why do people over-eat?  Is it lack of motivation or willpower?  Susie Burrell is one of Australia’s leading dietitians with an extensive background in nutrition psychology.  This webinar covers everything you need to know as a dietitian about the myriad of psychological and emotional factors which lead to overeating, mindless eating, social eating, emotional eating, binge eating, dieting cycles and lack of motivation. 

Susie discusses the latest research on over-eating and shows us how to approach our dietetic practise with a coaching model, using the research findings in this presentation.  As dietitians we can help clients build powers of self-regulation with an individualised nutrition approach using their core values to build self-motivation, make personal goals, and reach sustainable weight loss.

About the author; Susie Burrell, APD - B.Nutr & Diet (Hons), B.Sc (psych) (Hons), is resident dietitian at channel 7s Sunrise, has a weekly radio segment on 2GB, and contributes to Body + Soul and  She is currently completing a Master’s Degree in Coaching Psychology at Sydney University.

For more information and to register click here


21 Jul

The Mediterranean diet. Presented by Professor Catherine Itsiopoulos










Hippocrates said, “Let food be thy medicine, and medicine be thy food.”  The Mediterranean Diet is an anti-inflammatory diet for longevity and chronic disease protection.  Professor Catherine Itsiopoulos from La Trobe University is recognised internationally as a leader in Mediterranean Diet research.

This presentation delivers a scientifically detailed exposé of the diet and methodically steps us through four key factors;

1. The Foods and eating patterns typical of a Mediterranean Diet.

2. Health Benefits and Causal Theories of the MD and lifestyle.

3. Current Research on how the MD can positively impact cardiovascular disease, aging, mental health, diabetes, NAFLD, gut microbiome, and asthma.

4. Tips for implementing a Mediterranean style diet in a non-Mediterranean, multi-ethnic society like Australia.

Professor Catherine Itsiopoulos is an Accredited Practising Dietitian, Deputy Chair of The Australian Dietetics Council, Professor and Founding Head of The Department of Dietetics and Human Nutrition at La Trobe University, and author of nutrition publications, peer reviewed texts, and two MD cookbooks.

For more information and to register click here


03 Jul

Making and using fermented foods. Presented by Sharon Flynn










A healthy gut microbiome has a huge diversity of bacteria. But how do we increase the diversity of bacteria in our gut? The answer lies with eating small amounts of different fermented foods each day. And as Sharon explained in her webinar, fermented foods are simple to prepare and taste delicious.

“Those pickles you buy from the shop aren’t fermented. They are preserved and they are tasty, which is great. But they are pretty much devoid of life because they are preserved in vinegar, and heated to kill any life that may make them dangerous. Buy those, and make those, but don’t pretend they are the same as wild brine ferment. They aren’t. And the flavour is very different.” From Ferment For Good by Sharon Flynn by Hardie Grant Books.

Sharon explains what fermentation is, discusses health benefits and different types of starter cultures, and shows how easy it is to make delicious fermented foods at home.  You will become familiar with scobies, kombucha, kefir, tempeh, labne and sauerkraut, just to name a few.

About the presenter:

Sharon Flynn has been learning, experimenting and honing her knowledge about fermented foods for several decades.

She has started The Fermentary (in Daylesford, Victoria) where she produces slow fermented vegetables and kefirs as well as running workshops teaching people how to make their own. Sharon is the author of “Ferment for Good: ancient food for the modern gut,” a guide to discovering the joys of fermentation. May 2017 Hardie Grant Books.

For more information and to register click here

16 Jun

The brain-gut axis. Presented by Dr Simon Knowles BA (Hons) MPsyc (Clinical), PhD, MAPS











Dr Simon Knowles is a Registered Clinical Psychologist and Senior Lecturer at Swinburne University.  His fascinating presentation explains to us what the brain-gut axis is and how it works, and identifies the links between psychological issues and chronic gastro-intestinal disorders such as IBS and IBD.  

Psychological issues and chronic GI conditions go hand in hand.  75% of people with IBS have a psychological disorder, such as stress, anxiety or depression.  It is important for us as dietitians that when we see clients with chronic GI conditions, as well as looking for dietary triggers we must also identify and address the psychological component of their illness.  Simon guides us as to when psychological interventions should be considered and what are appropriate psychological interventions for each client.

About the presenter; Dr Simon Knowles BA (Hons) MPsyc (Clinical), PhD, MAPS.  His clinical specialty is with people who have chronic gastro-intestinal illnesses.  He has three websites which provide free online psychological services for people with gut disorders.


For more information and to register for the webinar and associated documents click here