2021
Speaking up: why Tara Diversi wants dietitians to have a louder voice
Paula Goodyer
By the time her term as President of the Dietitians Association ends in November, Tara Diversi hopes she’ll have encouraged dietitians to become a louder voice for their profession. “We make a huge difference yet we’re often seen as the support act, not the hero. We need to stand up…
2021
Oral allergy syndrome. Presented by Ingrid Roche, APD
Oral allergy syndrome (the preferred term is pollen-food allergy syndrome) is an allergy to fruits and vegetables that occurs in people who have a pollen allergy. It is estimated to occur in 7-10% of the population. Typically there is itching and/or mild swelling of the mouth and throat after eating…
2021
Health at Every Size® - An introduction for AEPs. Meg McClintock APD
Practicing under a weight centric approach doesn’t mean weight is the only focus of the intervention, rather it describes an underlying belief that better health is accessed through maintaining or achieving a ‘healthy weight’. Health at Every Size® (HAES) challenges this assumption that weight is a reflection of health behaviours…
2021
Medicinal foods Part 2: Hyperglycaemia. Dr Evangeline Mantzioris, BSc, BND, PhD, APD, AccSD
For centuries the medicinal compounds found in food have been for treating illness (eg. Biguanide originally from Galega officinalis is known as Metformin). More recently there is research to back up how effective these compounds are. Evangeline has examined studies and provides a summary of which compounds we should be…
2021
Making sense of the latest KDOQI-AND guidelines for nutrition in CKD. Anthony Meade, Adv Renal APD
The Kidney Foundation’s Kidney Disease Outcomes Quality Initiative Clinical Practice Guideline for Nutrition in Chronic Kidney Disease was updated in 2020. It had not been updated since 2003 and a lot has changed in those 17 years. In Anthony’s presentation he steps us through the development of the guidelines and…
2021
Professional supervision. Aly McNicoll, New Zealand Coaching and Mentoring Centre
Professional supervision is regular, dedicated time for in-depth reflection on our practice. It is an integral part of many health care professions continuing training and development. Professional supervision has been shown to reduce carer fatigue, increase work satisfaction and improve the ability to manage clients. Being able to reflect on…
2021
Diverticular Disease; acute and chronic. Presented by Peta Cullis, APD
Diverticulosis of the colon (existence of false diverticula – outpouchings of mucosa and serosa through openings in the muscular layer of the bowel) develops in the majority of individuals in western countries with increasing age and usually remains asymptomatic. As dietitians, we tend to see clients with symptomatic presentations. The…
2021
Medicinal foods Part 1: Cardiovascular disease. Dr Evangeline Mantzioris, BSc, BND,PhD, APD, AccSD
For centuries the medicinal compounds found in food have been used for treating illness (eg. Biguanide originally from Galega officinalis is known as Metformin). More recently there is research to back up how effective these compounds are. Evangeline has examined studies and provides a summary of which compounds we should…
2021
Binge eating: case studies. Presented by Jo Money, APD
Jo provides a general background to BED, firstly explaining the DSM-5 diagnostic criteria and then examining the multiple factors in the aetiology of an eating disorder. She uses her extensive experience and knowledge of best current practice to describe her management of two clients with BED. Of particular note are…
2020
Dietitians in 2020: it’s not just about nutrition
One thing 2020 has underscored is that there’s more to being a dietitian than nutrition science alone. As many clients wrestled with the effects of lockdown on their eating, and face to face consultations went on hold, dietitians learned to build a rapport with clients via phone and video. Some…