Why I’m proud to be a dietitian.
Last month was Dietitian’s Day, which celebrates Accredited Practising Dietitians in the Asia-Pacific Region.
It may not be the most famous of celebration days, but it’s certainly acknowledged by dietitians around Australian and beyond. And on this day each year, I take a moment to appreciate my job even more than usual.
Because I really love my job. And I’m really proud to be a dietitian.
There are three reasons which particularly stand out for me:
I love being able to show people that eating food doesn’t need to be complicated and certainly doesn’t need to be restrictive.
Eating food should – and can – be about enjoyment, memories, flavours, textures, anticipation and making you feel good in your body.
It is SO rewarding when my clients – through my teaching and guidance – see that that looking after their health whilst incorporating all of the above is absolutely possible. And that not only is it possible; doing so makes it so much more sustainable to continue with healthful behaviours in the years to come.
I’m constantly evolving in my professional practice.
Since graduating from Curtin University almost eight years ago, I have grown and changed so much as a dietitian. There is constantly new research coming out and fascinating, groundbreaking studies taking place.
At the beginning of my career, like many other dietitians, I was very much on board with the “low fat, low calorie” way of eating. It’s not so much the case these days.
And it’s not only academic research that has led to me adapting my views and professional practice. It’s true that research has shown how a low fat, low calorie approach to food doesn’t necessarily work for everyone.
But it’s possibly my clients that have taught me the most.
I learn so much from my clients
Being a dietitian in private practice has given me the opportunity to learn so much from my clients.
I can provide individualised, and evidence based dietary advice to each person who comes to see me, all while keeping it real.
Every day I get to take theoretical principles and apply them to real-life circumstances.
For example there is no doubt that there is scientific evidence that a diet high in saturated fat is not beneficial/ suitable for someone with existing heart disease and high cholesterol. However after completing a dietary assessment for one client of mine, I could identify that saturated fat in this person’s diet is coming mostly from their snack foods around their workplace rather than the little bit of full fat milk they have in their tea a couple of times a day.
I have found that addressing the main areas that will make the most significant impact to their diet is more important than trying to make everything perfect!
I know I’m lucky that I love my job – so many people don’t have that privilege. To continue to study a subject I’m really passionate about and to help people at the same time is incredible.
Here’s to dietitians everywhere!
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