For our final episode of the season, we're bringing you something different. Each of the members of our MNDS team were invited to discuss their "highlight" episode of the year and where they're hoping to take their nutrition career in the future.

Our lovely team members and the episodes they mentioned were:

This episode was produced by the Monash Nutrition and Dietetics Society. Like us on Facebook and follow us on Instagram for updates:

Meghan Hockey is an Accredited Practising Dietitian and Nutritionist, currently completing her PhD and working as a Research Assistant, at the Food & Mood Centre. Her research interests focus on the role of diet - particularly dairy consumption - in common mental disorders and cognition. Meghan is also extensively involved with research translation at the Food & Mood Centre, and has delivered a number of workshops and cooking demonstrations, particularly aimed at school-aged children.

In this bite, Meghan shares her past experiences working as a clinical dietician, and how she came about working in Nutrition Psychiatry research. She discusses her multiple placement opportunities in university, and the value of her internship with The Smiles Trial and the Food and Mood Centre. She also shares what it’s like doing her current PhD work and discusses her experience and plans in running her own private practice business.

During the conversation, we discuss:

Meg is our final guest for season two! However, don't fret - we have a surprise final episode in store for you down the line.

Liza Khinsoe is a Nutrition Counsellor at the London Centre for Intuitive Eating, while Bran Ranjithakumaran is a research assistant for the Generation Victoria (GenV) study at Murdoch Children’s Research Institute as well as a private practice dietitian at The Wellness Workshop. Both Liza & Bran strongly advocate for positive food psychology and the utilisation of non-diet and Health At Every Size paradigms. Additionally, they are co-hosts of their own podcast ‘The Pantry Party’.

In this ‘bite’ we talk about:

Books + resources mentioned:

Liza Barbour is an Advanced Accredited Practising Dietitian as well as a Lecturer and PhD candidate in the Department of Nutrition and Dietetics at Monash University, with over 15 years of practical experience in Community Dietetics and Public Health Nutrition. She also worked as the National Nutrition Programs Manager at Second Bite and is now also a co-owner of an Aussie-made American-style dill pickles business with her husband.

In this bite, Liza shares her career experience in Community Dietetics and Public health Nutrition and her passion in food sustainability, equity. She also talks about her working experience in remote places in Australia, overseas and how they shaped her career and lifestyle. Liza then shares her journey in other job opportunities and discusses the importance of accepting challenges, keep learning and understand your strength and interest.

During this conversation we discuss….

This episode was produced by the Monash Nutrition and Dietetics Society. Like us on Facebook and follow us on Instagram for updates

Any questions, comments, queries? Email us- [email protected]

Kiri Woodington is a remote generalist dietitian at Gidgee healing, which is an Aboriginal Medical service in North West Queensland. She holds three degrees - a Bachelor of Science in Physiology from Monash, a Graduate Diploma in Human Nutrition from Deakin and a Masters of Dietetics from Monash. Kiri’s role involves seeing clients of all ages with recognition as a paediatric dietitian for that area. She is here to offer her insights on life as a remote dietitian and the importance of advocating for such an underrepresented population group

In this bite, Kiri describes how rewarding and different a career in remote health can be. Additionally, Kiri shares tips for students who wish to prepare themselves for taking a remote position post-graduation. She encourages students to be open to taking risks and embrace being vulnerable in order to have new and unexpected experiences.

During this conversation we discuss….

Her key bite was ‘don’t be scared of the unknown’

This episode was produced by the Monash Nutrition and Dietetics Society. Like us on Facebook and follow us on Instagram for updates.

Any questions, comments, queries? Email us - [email protected]

Charmaine Duong graduated from the Monash Nutrition and Dietetics course with Honours in 2016, and has worked as a dietitian in both a clinical and business setting. She has been the Business Development and Marketing Manager for the FODMAP Friendly Food Program and most recently, is the Business Category Coordinator for Coffee, Tea & Milk Additives at Coles.

In this bite, Charmaine shares her experiences specialising in a FODMAP-based company and discusses the roles of a nutrition-educated professional in a business setting. She describes her roles working in both the small business setting and large company. Charmaine also discusses finding herself as a dietitian in a non-clinical setting. She covers some of the diverse range of career opportunities available for nutrition professionals, and emphasises the importance of not settling, but finding work you love and being aware of the many different opportunities to use your nutrition and dietetics degree in the workforce.

During this conversation, we discuss:

Talia Cecchele is an accredited practising dietitian, working in the specialised areas of Disordered Eating and children's health. Originally from New South Wales, and currently based in the United Kingdom, Talia works at Rhitrition clinic and conducts personalised Nutrition consultations. Talia also runs her own business, Talia Cecchele Nutrition, which provides realistic, evidence based advice and nourishing recipes.

In this bite, we explore Talia’s career path, including the highlights and challenges of being an Eating Disorder dietitian in the UK. Tahlia provides valuable advice to those studying nutrition/dietetics about how to best gain experience, and what skills are specifically helpful in the disordered eating field. Working both at a hospital and running her own business, Talia gives a glimpse into her week and what being an eating disorder dietitian encompasses.

During the conversation, we discuss:

Cheryl Ng is a recent graduate, completing the Bachelor of Nutrition Science degree at Monash University in 2019. She has a strong interest in the food industry, with a background in hospitality and just secured herself a 12 month Research and Development Internship at the Health & Happiness Group, which includes the well-known brand Swisse Wellness.

In this bite, Cheryl takes us back to her undergraduate studies and highlights the importance of studying what you are passionate about. Cheryl shares tips and tricks for students who may be wondering how they can make the most of opportunities and differentiate themselves in the job market. Additionally, we discuss how Cheryl has enjoyed her internship role.

During the conversation we discuss:

Alan McCubbin is an advanced accredited sports dietitian with 15 years’ experience in clinical and sports nutrition practice. He has worked in the areas of private practice, research, business management and even created his own book, all within the space of sports nutrition.

In this bite, Alan takes us back through his journey, exploring the origins of the Monash Nutrition course and his experiences early on in the field. He talks us through the pathway and process of becoming a sports dietitian and the various learnings he gained during this time. Alan shares with us the multiple roles he has been in and the ways to upskill and gain training in the allied health field. Additionally, we discuss the realities and misconceptions of what it is like working as a Sports Dietitian and the different jobs possible in this area of nutrition alone.

During the conversation, we discuss...

Rachel Ben David is a qualified dietitian, nutritionist, and a communications professional who is currently working as a full time product developer at Coles Group. She is also the director and founder of The Nutrition Press, a student-run nutrition website.

In this bite, Rachel shares her story of finding Nutrition at a Monash and the benefits that come from learning about what you don’t enjoy. Additionally, she shares how the opportunities she encountered in her university life taught her some very valuable lessons. Rachel also gives a very honest personal review in the challenges and rewards of the workforce, from finding a job that fits to working in the areas of a small business and private practice. Furthermore, she gives hope in how initiative and persistence can lead you to where you want to be.

During the conversation, we discuss...