2018
Nutrition in older people: case study. Ngaire Hobbins, APD
Howard is an 85-year-old man who was referred to Ngaire for dietary assessment due to weight loss. Ngaire describes her findings which were reached by careful listening and observation from both Howard and his wife. Ngaire explains that in working with older people it is often important to talk not…
2018
Intermittent fasting - are we there yet? An interview with Dr Michelle Harvie
Paula Goodyer
The list of intermittent fasting books on Amazon goes on - and on, with pages of titles like Fasting: powerful ancient secrets to heal, stay healthy, slow ageing and boost energy. But there’s still much to learn about using intermittent energy restriction for weight loss and other potential health benefits…
2018
Implementing IDDSI: case study. Julia Scott, Dietitian NZ
The International Dysphagia Diet Standard Initiative (IDDSI) is a global initiative which standardises the terminology and definitions of texture modified foods and thickened liquids. Australia is set to implement IDDSI by May 2019. In some areas of New Zealand, the implementation has already begun. Julia presented on the experience of…
2018
Nutritional management following a Whipple procedure. Kylie Russell, RD New Zealand
Working at Auckland City Hospital in the area of GI surgery Kylie became frustrated with the inconsistent approach that the surgeons had to nutritional management following a Whipple procedure. She and two surgical colleagues have spent several months looking at the research in an attempt to get some consensus about…
2018
Lung cancer: case study by Erin Laing APD
Karen is a 50 year old woman diagnosed with T3N1M0 non-small cell lung cancer. Her treatment involves six weeks of chemo therapy and radiation. Erin gives an outline of lung cancer and its medical treatment. She explains the chemo therapy and radiation side effects and in particular the timeline in…
2018
Food provision and nutrition support for athletes at major competition, A/Prof Fiona Pelly, FSDA
Fiona is internationally recognised for her expertise in food provision at major sporting competition events and has evaluated the menu for six Olympic and two Commonwealth Games since 2000. Providing food for athletes at major competition is not just about sports nutrition. As demanding as that is having to cater…
2018
Mental health: why dietitians matter
Paula Goodyer
There’s a fact about mental health that dietitian Scott Teasdale wants to change: the one that says people with severe mental illness such as schizophrenia, bi-polar and other psychotic conditions die 20 years earlier than the rest of the population. “A key reason is weight gain associated with anti-psychotic medication…
2018
Pancreatic Exocrine Replacement Therapy by Ruth Vo, APD
Dietitians often lack the confidence to diagnose pancreatic exocrine insufficiency (PEI). But our involvement with GI clients puts us in a very good position to be identifying PEI. In her presentation Ruth explains how pancreatic exocrine insufficiency is identified and how it can be managed with enzyme replacement therapy. It’s…
2018
Colorectal cancer: case study Presented by Anna Beaumont, APD
The case: Mr J B is a 63yr old man who was diagnosed with locally advanced (peritoneum, bladder wall) rectosigmoid junction cancer (Stage IV, T3, N2). Anna describes the general goals of nutritional therapy in cancer patients undergoing colorectal surgery: Optimise nutritional status prior to surgery Minimise the stress response…
2018
Oncology Nutrition By Peter Mac Callum Cancer Centre Dietitians
Oncology Nutrition (RRP $175) is a comprehensive guide to the evidence-based nutritional management of cancer patients. It is written by expert dietitians from Peter MacCallum Cancer Centre in Melbourne and peer-reviewed by multidisciplinary cancer clinicians. Oncology Nutrition incorporates up-to-date research and evidence and highlights important considerations for all cancer types…