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Nosh To Nourish

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24.01.2022 Aged care is for ppl to live, not to die. Hands up if you agree It may not be the dietetics path you were dreaming of when you left uni, but it’s the most challenging and rewarding career I’ve had, by far. I had a call with a dietitian this week who said she hated seeing how horrible a job the dietitians before her did, and felt the need to fix up their mess.... If you’re a dietitian who is working in aged care because you can’t get another job, pls stop. Right now. You’re actually doing more of a disservice if you don’t care or don’t have the drive to learn more to do a better job! #soznotsoz Dietitians need to advocate for dietitians, period. We’re here to do a high quality service because our older people deserve it. It’s just the right thing to do! In my utopia, every aged care service will have a dietitian as part of their team. How can they provide the right nutrition and food quality without us in the drivers seat? They can’t - you only need to see the Royal Commission findings to know that We need to band together, connect with other dietitians in our niche, and raise the standards of food and nutrition in aged care. If you’re totally over feeling lonely and lost in this space, DM me and I’ll connect you into our FB group of aged care dietitians

23.01.2022 We’re better dietitians when we remember who we’re helping - do you agree? I had a home visit today with a DVA client. *William called me yesterday saying he needed another script for his supplements. Yes he has my mobile number, he’s a priority client. Why? Because he deserves to be. He’s served our country in the armed forces, and he’s been dealt a crappy hand when it comes to his health. He’s had so many cancers that I can’t even put it into numbers, he’s on the back... of chemotherapy and radiation for head and neck cancer. He didn’t tell me how bad his situation was on the phone, but I shuffled my diary and booked in with him within 24 hours. It turns out he’s relying on a powdered supplement in coffee and tea 4 times a day because his lip seal has deteriorated and he can’t manage mixed food and fluids. He’s drinking coffee through a straw. He looked really worried today - he’s got a new lump on his face, he’s had a PET scan and he’s awaiting results. The least I can do is quickly get his supplement script and supply organised quickly so he doesn’t have to worry about it. His weight is back up to 55kg (he’s 6’4 in height) What we do MATTERS!!! For people like *William, and for all the older people that need our help. It’s so easy to forget this part I know I have at times when I’m trying to help more people. As a dietitian, you make a huge difference to the lives of your patients/clients, when we bring back the human-ness to what we do, it’s a win-win for everyone Have you got a client who you have a special emotional connection with, that really shows you why you do what you do? I’d love to hear about them - *William is clearly my person

23.01.2022 Aged care residents don’t care about your excuses A little confronting to hear? Not as much as seeing an older person with a packet sausage roll and instant mashed potato on a plate for dinner They just want your help!... It’s a disgrace that older ppl in our country are given crap food to live on in many facilities, and we’re not shouting from the rooftops to change it! We as dietitians are in the driving seat to lead this change!! If we do nothing, we are just accepting and allowing this situation to be the norm. If it was your grandparents, would you let this go? Would you tell them that you can’t help because no one has taught you or you don’t know what to assess so you’ll just stay out of it?? Heck no! THAT is the true tragedy of this situation, we stick with dietetic fields where we’re comfortable. Let me tell you - there are sooo many facilities that need our help and expertise. They WILL pay for our services when we show them how we can help them. I totally hear you, because this was me too - I’m a new grad, I don’t know what to do etc It’s time to be brave, to do what is right by our older people. With more of us trained in aged care, we can and WILL make a difference. Your reasons for not stepping up are the same reasons why we have a shortage of dietitians in this niche. Do you want to stand up and take on new services and be paid for it? Yep I want you too as well - I can show and teach you exactly what you need to do, so you don’t have to feel overwhelmed or unsure about how to assess a menu or review food services to introduce better food quality. I can help you figure out what to charge and what services to offer, how would this make you feel? More confident? Excited to take on new clients and contracts? I’m only taking a small number of dietitians through this program so you get direct access to me for personal help. DM me to see if this is a good fit for you or check out the program for yourself, the deets are in my bio

23.01.2022 Do you agree? You worked hard for your degree, you don’t need to start out earning base rate pay! It’s true, you learn more in your first year as a dietitian than in your degree - it’s the sharpest learning curve ... So can you charge consultancy rates as a new grad? Absolutely! Why not? To support you in this learning curve, it’s sooo much better to have a mentor to help you work through those clinical challenges that you don’t feel 100% confident to work out on your own or are totally new (older people have a bajillion medical diagnoses!). Pls know that you don’t have to accept working for peanuts - that might be fine to start with, heck that first job is the most exciting thing ever! But will it still be ok in 7 years time? No one tells us about our financial strategies in our dietetics degree - what goals do we have that fit our own situation? Do you need flexibility to work around a family? Do you want to climb the ranks quickly and manage a team? Do you want to double your income in 12 months? Consulting to aged care was never even mentioned! Whatever your goal is (and if you don’t have one, grab a pen and paper and get that sorted), your career choice needs to reflect this and it doesn’t have to look like an employee role. I wish someone had told me this when I graduated! I’m not great at fitting into mainstream clinical dietetics and it took me so bloody long to be OK with that. If you’re wanting more from your work (either income or responsibility or creativity or independence), send me a DM to chat. I’m opening up 1:1 coaching places to fast track your transition to consultancy, only 2 spots are open this month! @ Townsville, North Queensland See more

20.01.2022 Is flexibility just as important as your income in your career? Hands up if you agree Turning up to a clinical job at the same place and same time every day can feel like Groundhog Day right? It makes you feel stuck and locked in (it’s not just me surely...) When we’re going through uni, the focus is on what area of dietetics we want to specialise in. Absolutely that’s important, but there are other factors that makes sure you love what you do ... Flexibility is a huge one for me, can you relate? To plan your own schedule each day, to start when you want, take on the clients that you want (and say no to those you don’t want ), and mostly to work around my family. You don’t have to compromise your income by choosing a career path that offers flexibility! How good is that?! I’m not gonna lie, aged care still has some long days - I had a 10 hour day today at an out of town facility. But the best part? I CHOSE to go today, plus I charge consultancy rates. Tomorrow we’re going to the beach! What is something about your career that you love and is now a non negotiable for you? Would love to hear it, dietitian boss you have options

20.01.2022 Which is better - consultant or employee? There’s a different answer for you depending on what you need RIGHT NOW. I switched between both, and even worked as an employee at a hospital while running my aged care consultancy for many years. We learn a truckload of different skills in these different opportunities! And let’s be honest, most of the time we go with what comes up at the time, especially as a new grad. Any income is the right answer! ... I started my consultancy when I was given a few menus to assess, I had to ask my Mum how to do an invoice that whole experience made me learn bloody fast, from learning how to talk to chefs to learning the business admin side (this is still not my fav!) Being an employee at a big aged care group taught me a lot of food service skills - I was lucky enough to have free reign so I could develop projects that I thought needed creating, and I was the only dietitians so I was jack of all trades too. Then I moved across the country after reaching what I thought was the peak of what I could do in my job, to starting all over again as a consultant in a totally new town! Maybe a little cray cray Then the pandemic put an immediate shut down of my main income with facilities locking down but it just forced me to launch my Menu program for dietitians before I was ‘ready’ (is there such a thing?!) So what can you learn from where you are now? Is it still right for you or do you need to pivot? At least take the time to assess and see what feels right to you - are you still learning and growing, or is it Groundhog Day? All I know is there is soooo much work for dietitians in the aged care space BUT we need to market ourselves to get the gigs If you’re wanting to pivot into this space but don’t know where to start, come have a free chat with me to see if this is your time (booking in bio) See more

19.01.2022 What are you waiting for? The time will never be perfect! I hear you, you want to take on more menu reviews but you’re so daunted and overwhelmed by the thought of even attempting it.... You want to do more than just 1:1 referrals, you’re bored and need a new challenge and to build on your skills. You know you can do more than the bandaid effect of just treating the symptoms of malnutrition rather than fixing it properly from the kitchen. You don’t even know what to say to the chefs in the kitchen but don’t want to get your head bitten off either! Who are you to suggest changes to an experienced chef right?! You can keep doing the same thing, dreading that call for another Menu review that you hate doing because you just don’t know how to pull all the info together. Or you can do yourself a favour, take the pressure and stress away from menus and learn the process in a matter of weeks! My guarantee to you is that you’ll have the knowledge and strategy to confidently take on a Menu review and give recommendations that actually helps the facility you’re working with (and will likely generate more work for you ). I actually encourage you to do a Menu review during the program so you get direct help and support from me and a community of dietitians that are working together. Save yourself a truckload of stress and time, come and join us at The Menu Project You’ll learn: the framework for menus and the actual ‘how to’ for each component how to make recommendations that helps the facilities and generates ongoing business what does a dietitian do in aged care - there’s so much to cover, so fun! food fortification vs a food first approach - which one do we choose and when? how to pitch your services to aged care facilities - there is so much need for dietitians at the moment, it’s the right time for you to dig in Come check out what we cover and how you can take your skills and turn it into income, the link is in my bio Only 4 days left so get in now!

18.01.2022 Who’s your cheerleader? Mine is my hubby He never questions why I need so much time on my business or why he needs to take the kids out for some fun while mum does boring work ... He never questions when I’m reinvesting more money into my business than paying myself an income He never questions why I often sit next to him on the couch with a notebook to write down all the ideas that are constantly in my head (so romantic I am ) So when he has a day off work, he very quickly jumped at the chance to have a coffee date after the kids went to school actually any excuse for a coffee for Sean really... Behind every successful business is a cheerleader and/or a team of people that support you so you can focus on what you do best Who’s your champ behind the scenes? Drop it below, let’s celebrate them

17.01.2022 The worst thing that could happen to aged care is here now It’s heartbreaking to see the figures on the news, about how many facilities are impacted and how many have already died But the reality for so many older people is that it’s a scary time. They’re isolated, both physically and socially, they’re scared because they don’t know what is happening. ... The reality is that they’re also deteriorating from malnutrition, from not being feed the way they should or getting the food they need. Staff are doing their absolute best in the most extreme circumstances - I thank you all for doing what you can for those older people, who can’t have family around them right now. What can we do? It can feel helpless, but doing what we do best is needed more than ever. Check those menus, check the food services to see that it’s still running in the way it should with appropriate infection control. Check those weights, it’s sooo much harder to treat malnutrition than prevent it. But more than anything, get in there and show our older people that you care and you’re here to help them. If it means a smile and a chat is all you can do, then do that. If it means getting some extra milkshakes and snacks to keep their intake up, do that. Find out what it is that you can do to help them, and go do it. Now is the time when aged care needs us

17.01.2022 Which side stand out to you? The reality is, the facility pays the hourly rate either directly to you or your employer. It’s great to start out as an employee to learn the ropes and have guaranteed income, but is that what you want long term? Money gives us choices right?! So do you need to be handing that gap in fees to your employer?... I get it, it can be scary to branch out. The self doubt is real... am I good enough to be self employed? What happens if I don’t know the best way to help them? What do I even charge them when I’m starting out? How do I even approach facilities to work with me? These questions are so normal!! It means you have pride in what you do! And I honestly think that we’re more invested when the buck stops with us - if I don’t do a good job, it’s my name in the mud So where do we start? You gotta get set up as an individual contractor - do all the business set up, ABN, insurance etc (boring but essential) Then work out what services you offer. Do you want to start with just individual services to get your foot in the door? Or can you do research and find out what your local facilities need and want? Is it menus or food services that they need more support with? If working for more than $37/hr interests you (which honestly it should, you worked hard for your qualifications), but you’re not sure where to start, DM me it may be daunting but you can be a dietitians boss and earn the money you work hard for

16.01.2022 I used to think talking about gratitude was for hippies, or that woo woo crowd... And then I worked out that it’s actually ok (and rather helpful I now realise ) I’ve had the most incredible chats with dietitians lately, who are wanting to work in the aged care/ private practice space but don’t know where to start. The passion for what they do is next level!... I hear you - it’s a lonely life in private practice, but connection is soooo important for us. Starting The Menu Project has been a dream for so long, to connect you with other dietitians so we all learn and grow together. You know the saying, a rising tide lifts all boats... I’m so grateful today for 2 reasons: 1. The Menu Project is underway with a group of dietitians I’m humbled and privileged to work with 2. The coaches I’ve invested in over the past 12 months, who’ve helped me so much with marketing but mostly to believe in myself to do this What are you grateful for today? In this time of craziness, lets slow down and think of the positives

16.01.2022 Can you taste it? I made this carrot cake for a friends birthday recently, a true classic. The crunch of the walnuts, the smooth, creamy cheese icing with a dash of lemon and vanilla, the mixed spice and cinnamon in the cake...... Food is allll about the smell and flavour, plus the emotions or memories our brain attaches to different foods. The first time I made shepherds pie for my father in law, he said it was just like his mum used to make for him food is always so much more than just food right? (I think I won his heart with shepherds pie ) This is why it breaks my heart to see bland food that’s come out of a box given to our older people in care homes. It actually makes me really cross! It shouldn’t happen, period. We can and bloody well should do so much better. One thing that I hear a lot from residents is it all tastes the same. Regardless of what it is. When commercial bulk products have been used without any additional flavouring (or barely any fresh cooking sometimes) it does actually all taste similar. So how do we know? We taste, taste, taste! Perks of the job right? The more comments of its just like my mum used to make, the more we’re getting it right. And you should be able to say that it does or doesn’t all taste the same What meals or desserts do you get raving reviews about? The more we share, the better our menus are See more

16.01.2022 How do you know when it’s time to pivot your career? When you’re looking around for other things Ever been in a job when you’re checking the jobs being advertised or fantasising about other things you could be doing? Yep, same ... I knew I was in the right field, I loved the variety of working in aged care, every day was different. Variety is a big value for me, and I need to feel like what I’m doing has purpose. But it didn’t start like this. Hats off to those clinical dietitians, but for me seeing the same type of patients with similar medical conditions every day was like my own version of hell. It was so confusing - I thought getting a permanent job in a large tertiary hospital as a new grad was my ideal, jackpot! But no, I hated it Thinking back, I also dreaded the politics and dealing with some personalities in the department, it felt like being back at school I hated being told what my working hours were, and having my work closely scrutinised to check I was documenting according to protocol But what else could I do? It felt scary, I was so unsure what to do. So I started with doing casual menu reviews, this led into referrals in the same facilities and before long I had a thriving consultancy. Then I could quit my part time job in the hospital, I never thought this would be my goal! What do you want? If you’re looking for something else but don’t know what to try next, ask yourself these questions: what area of dietetics lights me up? What could I talk about all day because I’m so interested in it and research it all the time? What sort of patients or clients do I look forward to working with when I see my patient list? What sort of work balance do I want? Do I want more time and flexibility to do other things that are important in my life? Do I want more income? Am I prepared to build my own practice to generate this income and think bigger than being an employee? Find 15 minutes in your day (morning is best before your brain consumes other content), make yourself a cuppa and write down your answers to these questions. You deserve to enjoy your work and be paid accordingly

15.01.2022 Unsure about what to fortify with and how much? Save this post for your reference It can be really confusing to work out what to fortify with. Remember back to those food science labs? adding protein and fats changes the food that you’re fortifying! ... It’s more than just adding enough extras to get another 5g of protein in, you need to also make sure the food tastes great and the consistency is still what the residents expect Some commercial protein powders thin down the consistency of foods like mashed potato and porridge, so whether it tastes the same or still doesn’t look right to the person eating it So what do you do? Work with a chef! Get the research done on your end, work out which foods you want to fortify and a rough estimate of how much extra protein you’re wanting to achieve. Then start playing with recipes in the kitchen Remember the goal is to add protein, not just calories Some options are: using more protein-based foods. Seems obvious but your starting base needs to use whole foods that will create a naturally higher protein meal. Think of pumpkin soup vs beef and vegetable soup adding dairy- milk and cheese are the easiest and often tastiest ways to add protein! So instead of steamed cauliflower as a side veg, turn it into cauliflower cheese with white sauce and grated cheese. adding lentils or legumes. This can be particularly helpful in mixed dishes like a pumpkin soup, beef casserole or even vegetables for a minced diet (lentils are best for this one) adding skim milk powder. The skim version literally just adds protein, winning I find this works best in porridge, I fortify for ALL residents. Plus it’s a cheaper option, so if you need a starting place with your chef and they’re worried about their food budget, this is it adding commercial protein powder. This one often comes down to cost, and is often only used for those who’ve been started on a high protein high energy diet. Experiment with the options, they’re not all the same! What do you use for fortifying in your menus? Share below or ask me questions in fortifying I’m here to help you

14.01.2022 Raise your hand if you’re not sure what dietitians do in aged care It’s definitely not handing out supplements and writing in charts all day (ughhh boring and pointless) It’s easy to just treat aged care facilities like a clinical role, it’s what we know how to do right?... But getting into the kitchen and working with the chef? I know it can feel scary, where do we start and what do we do?! And what else are we expected to do as part of our role? Think of the people we’re helping - my ‘ideal’ older person is called Mavis she’s a sweet little lady (of course! ) who’s 45kg and has a tiny appetite. I’m always thinking of Mavis - is what I’m doing helping her or not? So what does this mean for us as dietitians? For starters we’re not just prescribing supplements We’re looking at meal services and checking the food they’re getting is delicious and nutritious for older people. If it’s not, we’re rolling heads! Kidding... but we’re in the kitchen working with the chef on the menu and developing recipes. Anyone else happy being foodies in the kitchen? We’re checking weights and nutrition policies so staff know what they need to do. We’re giving clear direction on what needs to happen for residents to meet their nutrition needs, and how the environment needs to look for this to be enjoyable. We’re promoting our high value services to facilities, to make sure they know we do sooo much more than just individual referrals. Marketing is important for us too! I teach dietitians the essentials of aged care nutrition, how to start up and run their own consultancy in this specialty. If you want to pivot your current work into a more fulfilling and profitable practice, book a call with me to chat (link in bio) See more

12.01.2022 Do you do it? You know, you see the issues with the menu and how they serve meals in the dining room, so you write a list of things to change, give it to the manager and leave. Feels a little cringey right?... Don’t worry, I’ve done it, and a lot of us dietitians still do it. But I’ll let you in on a secret ... It doesn’t work! It just ticks off the chef and nothing changes. You’re basically telling them how to suck eggs in their own kitchen! But that’s not what you’re about, I know you want to actually make a difference for residents. And also win some repeat business from doing a cracker job! So here’s what works for me, let me know what you’re going to try first: 1. Consider it a journey, not a destination. Sounds like a corny postcard but it’s totally the goal here. If you treat it like a destination, give them a list of a bajillion things to fix and walk out, they’ll flip you the bird and do nothing. I guarantee it! Yep been there... 2. Make time to meet with the chef that fits THEIR schedule, not yours. Give them a couple of questions to answer in advance so they have time to find the info they need, and chat about where their struggles are and how you can work with them to help. 3. Think like a foodie, not a clinical dietitian. Does it really matter if they don’t get the protein count right down to the gram? Hell no, but if you can work with them on the quality of meals and even small wins like swapping in some snacks with protein, then it gives a better outcome for your residents. Big picture and all that right? So where can you improve the way you work with chefs? If we want better nutrition outcomes for residents, this is a HUGE part of what we do and we need to get it right. Which number stands out to you the most? Drop it in the comments below (no shame here!)

11.01.2022 DIDN’T END UP IN THE DIETETIC ROLE THAT YOU WANTED? Keep reading Let’s be real, 2020 has been a sh*tshow Life doesn’t always work out the way we plan it.... I’ll share something with you that embarrassed me for a long time - I didn’t get offered a place in the dietetics post grad degree the first time I applied I had an 11 mth old baby and the course coordinator said the dietetics year is too full on to do it all. I remember laying on the front lawn of my sisters house in Karratha, sobbing my heart out! It felt gut wrenching, like everything I’d worked so hard for was a waste. I’d wanted to be a dietitian since I was 14, suddenly I had to think about whether I could actually do it. After crying for many weeks (yep I actually did), I decided to study to become a diabetes educator. Now this was not in my original plan! Fast forward, I reapplied for dietetics and was accepted the following year. And you know what? The course coordinator was right, it was the hardest year of my life to raise a baby and complete the dietetics degree! I couldn’t thank her enough for making the tough call the year before. So out of this devastation, I became a dietitian and a diabetes educator. I was super employable, was never without work and it taught me the lessons of resilience, hard work and backing myself. So if 2020 has thrown you some crap, what are the lessons you can take from it? Where can you pivot to make it better than it was? I launched The Menu Project before I was ready because covid shut down my aged care facility visits for 2 months. And it’s been the best thing ever! The connection with dietitians from all over the world has been an unexpected joy for me Whatever is happening for you right now, if you need some dietitian love, come and join us in the FB group - you don’t have to do this alone DM for the link What is a lesson that 2020 has taught you? Share below

07.01.2022 Do you charge for your time or the results you help your clients achieve? Yep, we get taught that our consults are worth a certain amount whether they’re an initial or review, standard or complex appointment etc, but is this right? Think about it from your clients perspective, do they care more about the time you spend with them or whether you can help sort their problem?... How do they feel if they’ve spent the money and you’ve been able to help them improve their health? It’s a no brainer really! So what does it look like in practice? It depends on what services you offer. Let’s look at aged care facilities: paying for your time and expertise to see 7 residents for nutrition assessments paying for your quoted menu assessment paying for your education sessions to staff Yes it is relative to the time you spend doing each of these tasks, but do you charge more when you have the experience to get them better results? Do you know the results they’re looking for and value? Do you charge more for a menu review that includes recommendations that improves food quality and lowers food complaints? Trust me, this is something facilities will want to pay you for and get you back again! Charging for our time by the hour keeps us stuck earning the same amount of money for years in our practice. We know we provide better services than this, so let’s charge the value that we give them by solving problems. We dive into business mindset in my online program for dietitians, to specialise in aged care and charge for their high value services. The next program starts in August, DM me to get your name on the VIP list for early bird discounts

04.01.2022 I get it, it's pretty scary going into the kitchen with an experienced chef who is likely not happy to see you! But you know what? We're not doing our job properly if we don't go in there I basically created my first aged care job, as a new grad I was given a couple of menus to review. I swore when I left uni that I would never do menus because I had NO idea what I was doing! ... It was so daunting, I remember the fear But when I walked into the dining room and had a chat with some of the residents, it really focused what I was there for. Working with chefs was a required part of the process, so I had to put my big girl pants on and find a way to make it work. So dietitians, I ask you this - can we optimise nutrition for older people without having a positive relationship with the chef? NO!! I’m even going to go as far as saying that if we’re only doing clinical/ individual referrals, we’re actually doing them a disservice and not being professional in our roles. How can we make an impact in aged care if they think all we do is seeing referrals?? So where do we start? arrange a meeting with the chef and facility manager, get to know them and find out more about THEIR challenges or issues. come in with a problem-solution mindset, and be prepared to focus on some small wins first - these may not be your biggest priorities, but it's to show the chef that you're willing to work with them to support them, not give a list of things for them to do that will take more time and money. show your face every single time! Even if you don't have anything to say or for them to do, go and say hi and offer your assistance if there's anything they need This is what I teach in my dietitian program, your role in menu development and audits, mealtime reviews and all the food service skills they didn't teach us at uni. So you don’t have to freak out like I did or waste YEARS working it out on my own. If this sounds like you, DM me to chat as I’m here to help you

04.01.2022 The question is not how, but why? Let’s be honest, we all graduates as competent, generalist dietitians, there’s no reason why you can’t dive into aged care today. But WHY would you? Aged care isn’t for everyone. I thought it would be boring! ... You can make great money as an aged care consultant, but if you don’t like getting in the kitchen, working with the chef to develop recipes or build on your skills with Menu reviews, maybe it isn’t for you But if you love having a flexible work day, want to charge consultancy rates and be a nutrition leader in an industry that desperately needs you, then listen up! Aged care is not for the faint hearted, but my word it is absolutely rewarding in every level! So ask yourself the questions above - what do you bring to your consultancy that ppl will pay you for? Are you results driven? Compassionate? Creative? A foodie? These are core requirements There are sooo many opportunities for you right now, aged care is a gem waiting to be uncovered. If you want to fast track your biz set up and transition, I’m offering 1:1 mentoring to help you reach your income goals. Only 2 spots are available this month, jump on it now let’s chat, link in bio @ Townsville, North Queensland

03.01.2022 We CAN make money and help people that we care deeply about - Do you agree? I haven’t met a dietitian yet who didn’t get into this role to help ppl. It’s just what we do and who we are! I spent years (yes actual years, not shorter dog years) working a clinical job to make sure that I had set income, while consulting to aged care doing what I loved.... It was fine for a while, but I was highly undervaluing my services and expertise in this area. I’ll be honest, I got a little burnt out and resentful - but it was my fault right? There are plenty of dietitians doing meaningful work and being paid well for it. No one thinks badly of them! They can actually help MORE people when they’re successful financially, by employing more dietitians and having a greater impact. It took me way too long to deal with my money mindset stuff to work this out and now I charge for the value of my services and the results that I get for facilities and their older people. There’s nothing more rewarding than working in an area that you love and feel connected to while making a fantastic income Dietitians in my group program are learning the skills required to specialise in aged care, as well as how to offer these services as a consultant. It can be overwhelming to get started, but I show you the ropes and personally mentor you to pitch your services successfully. My program waitlist is opening soon, but if you’d like a 1:1 call to get into action right now, book a free call with me to get started. Link in bio, let’s do it See more

03.01.2022 You walk into an aged care dining room and see a table of older people staring at their plates, with a reheated sausage roll and a scoop of instant mashed potato on it Does that make you proud? It made me embarrassed, shameful, and gobsmacked to see it.... This was my first Menu assessment experience. I still cringe to think about it, but it lit a fire in my belly that I never knew existed. How could these people, who have built our communities to what they are, be given such awful food??? My grandma was a Polish refuge to Australia after WW2 - she would never speak of the atrocities of what happened to her. Cooking and sharing a meal together was such an important part of our culture and family (it still is). Sharing good food is a way of showing love and respect. This is the same for so many in that generation. So when did crappy convenience food appear on their menus?? When the industry got lazy, and cared more about the dollar. When they stopped caring about them as people. Dietitians, it’s time to step up. It’s our time to lead the change for better quality food for our older people. Who else is better to teach them how to cook nutritious and delicious food?! They’re a generation who were thrifty and still cooked amazing food for their families. They don’t see it as being difficult! It’s not easy - we’re battling to change in an industry that can be veeerry resistant to change. But if we don’t, who will? It’s my mission to get sausage rolls off the menu and good quality food back on it. Will you join me? Keep your eye out for my news this week, I’m opening some spots for personalised coaching you don’t need to do this by yourself. In the meantime, register for a free webinar that I’m doing next week for @dietitianconnection on how to improve the quality of aged care menus, so many gold nuggets!

01.01.2022 What’s the most challenging and satisfying dietetic career I’ve had? Aged care Yep, big call you’re probably thinking I haven’t worked in many areas to say that!... Actually there aren’t many that I HAVEN’T worked in! ICU, neurology, rehab , psych, private and public hospital, private practice with a boss.... I lost track of how many places I worked I was so confused and frustrated, I thought these were my dream jobs! Why wasn’t I happy and challenged in a good way? I struggled with the repetition in patients - essentially the same medical problems, I’d see them for a short time then they’d be discharged whether I’d got them any results or not. I wanted to help ppl, but it never felt enough. I was constantly looking for other jobs, to find the Magic position that lit me up like I was expecting. I did Menu reviews for aged care on the side for years through all of this, telling myself that it was just easy money. Then I started getting more referrals and set up a business. I started making more money than I did in my part time clinical job. Then I had to make a decision - go full time in aged care or continue doing a bajillion part time roles?? The minute I decided to commit to aged care, the fun, satisfaction and enjoyment came. I found my happy place (cue the fireworks!) It was a world of possibility - an industry with a HUGE need for dietetics input but mostly untouched. Why don’t more dietitians do this?? It’s the hidden secret, but it’s time to let the cat out of the bag you can make a difference to so many ppl through nutrition AND make a bloody great income!! When you see the impact you have every single day, and ppl can’t wait till you visit, you know you’re on a winner. It’s not for everyone, but if you think this is you then let’s chat - no need to keep wasting time being frustrated, it’s here if you want it. Income with impact, winning