mushrooms & breast cancer

A snap from a recent cooking class

Us dietitians tend to view nutrition claims with scepticism. That's just the way we have been trained. We want hardcore, quality evidence before we put our hands on our chests and shout from the rooftops that an eating pattern or food will benefit us. It's just the way we are. I guess it stops us from spreading BS about food and nutrition right?

Sometimes however I think we can be too sceptical, er on the side of caution, or forget the bigger picture of what we are all trying to achieve - we want everyone to be eating more fresh, minimally processed foods right? So anyway, when a deititian hears that MUSHROOMS may indeed kill breast cancer cells, may in fact reduce cognitive decline and risk of dementia, can provide 100% of our vitamin D needs and will likely improve blood glucose levels we automatically back up and think waaaaaaaaait-a-minute! What evidence is there for these claims?

Now I have been watching the mushroom scene for some time now (yes, I believe there is a scene). I have been following research from Australian Mushroom Growers, taking opportunities to listen to people speak about mushrooms, and passing on the messages by blowing peoples mind with my 'mushroom facts' during cooking classes (and I mean BLOWING. PEOPLES. MINDS).  

I went to another update on mushrooms last Saturday. This event was hosted by Australian Mushroom Growers and we were lucky enough to have a presentation on nutrition and mushrooms by renowned dietitian, Glen Cardwell and be treated to a cooking demonstration by the lovely Janelle Bloom. The research around mushrooms is quite compelling with us dietitians even having enough proof to promote them more and more. I really wanted to share my favourite pieces of information from the day to prompt you all to add more mushies to your diet.

Breast and prostrate cancer

Talking about breast cancer and mushrooms is on the top if my priority list. We all know someone who has been affected by breast cancer. Now I'm not going to tell you how you can cure breast cancer, but I'm going to share what we know. Three studies have found a link between eating mushrooms and reducing breast cancer risk by more than 50%. A meta-analysis (where studies are pulled together and reviewed) that looked at 10 observational studies states: 'The protective effects of mushroom intake on risk of breast cancer were consistently exhibited in premenopausal and postmenopausal women.' The protective effect was clear at 150g of mushrooms per week (that is the equivalent of 5 medium sized button mushrooms). Now these studies are OBSERVATIONAL (not experimental clinical trials) meaning researchers can't 100% put their hands on their chests and shout from the rooftops that mushrooms reduce breast cancer risk. But these studies are enough for me to encourage women to eat more mushrooms. Eating more vegetables is never a bad thing anyway! 

Other research shows that mushrooms can kill breast cancer cells AND contain compounds that can reduce breast and prostate cancer cell growth and proliferation. All of these findings have triggered further research to find out how these compounds in mushrooms actually act on cancer cells. FACINATING and EXCITING!

Other fun facts

I could honestly talk about the latest research all day so I encourage you to check out the Australian Mushroom Growers website for all of the info, but here are my fav fast facts:

• Mushrooms can generate bioavailable vitamin D. This means your body will actually absorb and use the vitamin D, which is essential for bone health and other important body functions. This fact is important as it's really difficult to get vitamin D from others foods, and after winter (remember how much you hibernated), our vitamin D levels are generally low. Either look for vitamin D mushrooms in the supermarket (these are limited) or put your mushrooms in the midday sun for about an hour after you buy them. Just 100g a day (equivalent to 3 button mushrooms) will give you 100% of your vitamin D needs. 
• Mushrooms can reduce plaque build up in the brain which will reduce cognitive decline.
• Mushrooms have a savoury flavour called umami, coming from a high level of natural glutamates. When glutamates are high in a dish the amount of salt and fat can be dramatically reduced (by about 40%) without affecting the overall flavour of the dish - because flavour is important!
• The mushroom is neither a plant or an animal - they really come from their own kingdom! 

Hopefully I have attracted you to the mushroom scene. If you come from a family who don't like mushrooms, Australian Mushroom Growers are working on a campaign to develop blended recipes using mushrooms and mince. We were lucky enough to taste some of these recipes on Saturday and they were delicious! 

Here are is a some snap from Saturday. 

Pork and mushroom sang choy bow made with 400g of blended mushrooms 

We also walked away with a bag of mushrooms so this week I used them to make:

• chicken, mushroom, leek and thyme risotto,
• mushroom, thyme and goats cheese on toast and
• salmon, dill and mushroom pie.

What's your favourite way to use mushrooms?

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recipe redux: pumpkin & bean spiced soup

So I finally decided to join the Recipe Redux fun! FINALLY.

For my readers who don't know what the Recipe Redux is, please let me explain. It is the first and only recipe challenge founded by Registered Dietitians (AKA America's version of our Accredited Practising Dietitians). The Recipe Redux is focused on taking delicious dishes and keeping them delicious BUT making them better for you. So each month nutrition professionals around the globe post their creations in response to a dedicated theme! I have always followed this movement with interest and envy. Envy because (as you know) I LOVE to cook, eat and talk about nutrition but I have always been afraid to over commit myself. What if I couldn't step up to the challenge?

But here I am with this months challenge of...'back to the dinner table.'

The motivation behind this theme was the return to the swing of family life after the American Summer vacation season. 

Well in Australia we are still in the winter months (it's ALMOST over) and our palates are still calling for those winter warmers. A fav in our house growing up was pumpkin soup topped with sour cream and served with beautiful crusty white bread. I haven't had pumpkin soup in a long time. But since I have returned to live with my parents (with hubby in tow) until we settle back in NSW, I thought it was fitting to 'redux' this family fav. Oh and my mum had bought this beautiful big butternut that needed using up. 

the redux

First of all and most importantly, this TASTES amazing! It has a different smokey, spiced flavour and a different (thick and crunchy) texture compared to most other pumpkin soups. 

When it comes to the nutrition, protein is an important part of any main meal but traditionally, pumpkin soup is quite low in protein. To deal with this, I added cannellini beans to the mix and a topping of Chobani Greek yoghurt and toasted pepitas.  Oh those pepitas also add the best crunch to the dish! 

This soup also goes beyond pumpkin by adding beans and roasted capsicum and carrot to bump up the veg variety and fibre of the dish. The legume haters won't even know they are there!! 

I am also really inspired by the anti-inflammatory properties of turmeric at the moment. Researchers at The University in Newcastle (where I am from) are actually looking at the combined effects of omega 3 fats and the curcumin in turmeric on the prevention of type 2 diabetes. How exciting!

the recipe

Ingredients (serves 6)

Olive oil for drizzling (also anti-inflammatory)

1 large butternut pumpkin, chopped into chunks (about 2-3cm x 2-3cm)

2 medium carrots, chopped length ways and again in 2 cm pieces

1 small red capsicum, chopped into chunks (about 2-3cm x 2-3 cm)

4 cloves of garlic

1 brown onion, chopped into chunks 

800g (2 large tins) of cannellini beans (you can use any white bean or chick peas) 

1L of vegetable stock

1 teaspoon of turmeric

1 teaspoon of ground cumin

2 teaspoons of ground coriander

4 tablespoons of pepitas (pumpkin seeds)

Thick Greek yoghurt to serve 

Method

Preheat oven to 180 degree.

Line two baking dishes with baking paper and add all vegetables to the tray, drizzle with olive oil.

Cook vegetables in the oven for 30-40 minutes or until soft and starting to get some nice colour.

Add vegetables to a large saucepan and add beans, spices and stock, heat over a high heat until starting to bubble. Meanwhile, heat a small pan with a drizzle of olive oil over a medium heat and toast the pepitas. As soon as they start to become fragrant remove them from the heat so they don't burn. Set aside to cool. 

Turning back to the soup, turn of the heat and puree using a bamix blender (you could also put the mix in your blender but you will just have to do this in batches). 

Divide soup between bowls and top with a big dollop of thick Greek yoghurt and the pepitas. 

Enjoy as a family with some crusty sourdough bread.

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Nutrition (without the bread)

Kilojoules 1650 Protein 17g Carbs 40g Fat 16g Saturated fat 4g Fibre 14g Sodium 680mg

This dish also gluten free for those requiring a gluten free diet. 

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Beet, Choc and Blueberry Loaf with Vanilla Ricotta Icing

I have a thing for beetroot but unfortunately my husband doesn't. I like to use it many different ways just to see if I can convince him. I have grated it through salads, roasted with some of his faves (think sweet potato and zucchini) and blended it with Greek yoghurt to make a dip. After all that, he STILL doesn't like beetroot....SO, I thought I would make him a cake. Everyone likes cake right?

There are many recipes around for beetroot cake but this is my interpretation. Do you think my husband liked it? 

NOPE....he didn't. But I hope your family likes it just as much as I did.

This recipe is gluten free for those requiring a gluten free diet and packs in the goodness through the beets, blueberries and ricotta.

Ingredients - Serves  12

2 Large beetroots, grated raw with skin

3 Eggs

 1 Teaspoon vanilla essence or vanilla bean paste

 ¼ Teaspoon of salt

 1 ½ Cups ground almond meal

¼ Cup of cocoa powder

¼ Cup olive oil

¼ Cup honey

1 Cup fresh or frozen blueberries (or substitute for raspberries)

1 Teaspoon baking powder

Method

Preheat oven to 180 degrees fan forced.

Combine raw beetroot, eggs, vanilla, ground almonds, cocoa powder, honey, oil and baking powder into a large bowl.

Fold through ¾ cup of the blueberries.

Spoon mixture into a paper lined loaf tin.

Bake for 40-50 minutes or until cooked through.

Remove from the oven and cool for approximately 15-20 minutes in the tin then transfer to a cooling rack until completely cool.

Zesty Ricotta Icing

Ingredients

250g Low fat ricotta

2 teaspoons of vanilla bean paste or vanilla extract/essence

Zest of a lemon

Lemon juice from ¼ of a lemon – or to taste

Method

While the loaf is cooling, combine the ricotta, lemon zest, lemon juice and vanilla and spread over the loaf.

Top with remaining berries and some lemon zest if desired.

Let's cook, eat & enjoy with Mary Wills

The Wholesome Collective is passionate about creating simple, wholesome recipes AND showing people through interactive groups and presentations just how easy it is to cook, eat & enjoy in a healthy way.

That is why we have recruited the skills and talents of the passionate and energetic Mary Wills! Mary is a Home Economist with a wealth of experience in the food industry and we just love her approach to food and cooking. From recipe writing for The Australian Women's Weekly to enabling people living with disabilities to independently cook, she has done it all! 

So you can all get to know her, I asked Mary a few questions about her career path, her inspirations in the kitchen and her food & cooking mantra.

PLEASE ENJOY!

KERRYN: Can you please tell us a little about your yourself, your profession, and your career so far. 

MARY: I am a Home Economist, which usually takes some explaining or people laugh, thinking I am saying that I am a house wife. The term Home Economist is quite old fashioned and yet we have such a vital role to play in the community. No, I am not a chef, I don't have commercial cooking skills. What is the difference you ask? A Home Economist works in the community educating people to increase their cooking skills in the home, developing recipes for books, magazines and publications, food styling for photography and working in the health system as assistants to Dietitians.

Mary's AMAZING seafood paella

KERRYN: Do you have any career highlights that you want to share? 

MARY: I have been lucky enough to work at The Lodge in Canberra (home of Australia's Prime Minister) where I have served Prime Minister John Howard his dinner. I have worked alongside many celebrity food presenters to host fabulous cooking classes. But I think my most iconic moment as a Home Ec was to see my name in print as a contributor to many Australia's Women's Weekly cook books. I felt like I had really made it!

KERRYN: Why did you decide to work in the field of food and nutrition?

MARY: Mum may not be too happy with my answer. So sorry mum, I love you dearly. I never liked mum's cooking except for a few pieces of brilliance that I still use. I wanted to cook the meals myself and use foods that I read about in The Australian Women's Weekly cook books (the only resource I had!) Mum graciously handed over the kitchen to me with the proviso that I cleaned up...fair enough!

Mary's vegetarian chilli con carne with polenta dumplings!

The love of nutrition came later as I studied Home Science at school. I was hooked but wanted to combine my love of cooking and nutrition and in the 80's, the answer was a Home Economics certificate.

KERRYN: Is there anything that continues to inspire or motivate you to work in this field?

MARY: I love the buzz of showing someone new ideas who takes that idea into their home and increases their skills. We all eat and we all have to prepare food to some degree. To have someone tell me that they find that task easier, more interesting or more enjoyable as a result of something I have shown them is such a thrill.

KERRYN: What is the best part of your job?

MARY: The retention of knowledge by people who have come to me. I have taught children who won't eat vegetables, I have taught 93 year olds new ideas, I have taught disabled people how to have confidence in the kitchen (best ever reward) and people who use my recipes in their weekly repertoire of meals. To feel you have helped or made a positive impact elates me.

KERRYN: What is a simple way to describe your food and cooking manta?

Keep it simple.

KERRYN: What are 5 must-have ingredients in the house at all times and why?

MARY: olive oil, lemons, parsley, Dijon mustard & lentils. I can cook it, flavour it and add a protein in a flash. SIMPLE!

KERRYN: What are the key things that you focus on in order to stay healthy and well?

MARY: Count my blessings every morning as I wake up...fair dinkum I really do. Make a choice, fresh or processed - fresh will win every time. That very simple philosophy will keep us healthy. ALSO, the sharing of food made with love cannot be over rated. 

You can see from this interview that Mary is the perfect fit for The Wholesome Collective. A food and nutrition consultancy that is passionate about enabling everyone to cook simple, heathy and delicious meals. If you are interested, we can tailor an interactive cooking presentation or hands on class for any group (whether that be a sporting club, school, workplace, private or community group). This option will show you how uncomplicated it is to prepare nourishing meals, using fresh and familiar foods that still taste great. 

If you would like to spend some time with myself and Mary as we teach you the foundations of nutrition and cooking please SAY HELLO and see how we can help you. 

Kerryn x

MEET KERRYN - food creative and dietitian

Kerryn, dietitian and founder of The Wholesome Collective was lucky enough to share her food and nutrition philosophy with the lovely Kat Caravella from gushing.com.au, in an interview that covered all things food, including her thoughts on the paleo way and other dietary movements.

ENJOY!

Kat: When did you decide you wanted to work in nutrition and what inspired you?

Kerryn: From a young age I was a pretty adventurous eater and just enjoyed food and eating in general (except for chops and sausages). I loved unconventional foods for kids such as sardines, pickled onions, gherkins and pretty much all fruits and vegetables. I was always fascinated by food – how it’s grown and what it does to our body. I think this original interest was inspired by my pops vegetable garden and his passion for homegrown food and sprinkles of bran.

As I grew up I wanted to be vet (I also love animals), but still loved food. When I questioned my future as a vet it was my mum who suggested that I explore the option of becoming a dietitian. I didn’t even know what a dietitian did. But when I started reading I couldn’t believe that I could have a job where I got to talk about food all day! So I worked hard at school toward this goal.

The cooking thing really blossomed when I moved out of home with my now husband in my very early 20’s. I loved cooking out of recipe books and exploring new cuisines. The more I cooked, the more confident I felt experimenting with new ingredients and flavour combinations. I am now extremely passionate about connecting the dots between nutrition and real food using cooking and real food ideas.

Kat: Have you always been health conscious or was there a definitive point in your life that encouraged you to change your lifestyle?

Kerryn: I would say that I have always had a natural instinct to eat for health, which has stemmed from my upbringing. My mums cooking and food prep always focused on real food and the basics of healthy eating – exactly what I preach now. We always had fruit, vegetables, meat, chicken, plenty of freshly caught seafood (a given growing up around beautiful Lake Macquarie), eggs as a family on Sunday and takeaway or more processed foods on occasion. Our treats where homemade slices and cakes (I still think about my mums lemon slice…)

I was also heavily involved in sport growing up and still am. I believe that this has had a huge influence on continuing a healthy lifestyle as an adult.

Everyone who knows me well knows that I also love to indulge, and I’m not afraid to do so. My favourites are spaghetti con vongole with lashings of olive oil, good quality pastries, chocolate and red wine. I’m not afraid to enjoy all foods, because that is part of balanced eating, and part of LIFE! It’s just about finding the healthy balance for you.

Kat: What is a simple way to describe your food philosophy?

Kerryn: Focus on fresh, real foods and don’t complicate it – this also reflects my nutrition philosophy.

I also encourage everyone to look at foods as whole, not as individual nutrients. For example, don’t just judge them in their fat or sugar content but think about what else it brings to the party – is it packaged with a bunch of nutrients, is it going to keep you feeling nice and full, prevent that energy slump and manage those sweet cravings later in the day?

You will notice that my blog and Instagram feed focuses on many vegetarian dishes. I am not a vegetarian but our eating pattern does focus on many vegetarian meals through the week, some grains, plenty of fish and healthy fats, fruit, dairy and a little bit of red meat here and there. This encompasses many aspects of the Mediterranean way of eating. Now this doesn’t mean that this way of eating will be for everyone, nor am I ‘labeling’ how I eat. That’s the thing about nutrition, it is individual and there is no one-sized fits all approach.

I also love Michael Pollan’s philosophy – ‘eat food, not too much, mostly plants.’

Kat: What are your thoughts on extreme diets such as carb free/paleo/quit sugar? 

Kerryn: I could talk about this topic all day. Okay, where to start…

Eating for health is so individual and I am the first one to acknowledge that we don’t have all of the answers when it comes to nutrition. Because I work with clients to help them find the best eating pattern for them, I am not going to be quick to dismiss these ‘diets.’ For some people, a lower carb (not NO carb) diet may be beneficial to mange a certain a medical condition, the paleo way may improve a persons irritable bowel symptoms (although this could be done using a more evidence-based way – the low FODMAP approach), or quitting sugar may encourage a person to eat healthier and dump the morning tea biscuits. Although I’m not quick to dismiss, I do have major concerns, opinions and they do often make my blood boil!

I don’t think anyone can argue that limiting processed foods and going for more whole foods is a bad thing, which is the foundation of many of these dietary trends. Also the passion and drive to eat well that often comes with following one of these trends is immense. The problem is how they are often presented to the public. They unnecessarily demonise specific foods and nutrients without considering all of the evidence and the context of a persons eating pattern – both extremely important!

My biggest issues are that often these diets can create a cult like following with followers and leaders suggesting that everyone should be eating this way. They often twist nutrition claims, and don’t get me started on the cashing in associated with these extreme dietary trends. They can also enforce strict rules and regulations around eating, label forbidden foods, come with a hefty price tag (although a healthy option, not everyone can afford grass-fed beef) and can create social isolation for followers. Remember, we don’t just eat for health or weight management but for enjoyment, religious reasons, culture and to celebrate.

These ‘diets’ and movements can often make people feel guilty and unhealthy for NOT following this way of eating. This has certainly led to the formation of unhealthy relationships with food and confusion. I have had clients in tears from feeling guilt and shame when they ‘lash out’ and eat a certain fruit or a slice of bread – what the? No one sees this side of a dietary trend.

I don’t want to take away from people who feel healthier for following one of these approaches. But I would encourage people to think about a few things and seek some professional advice to help them find their healthy balance:

• Are you unnecessarily restricting foods or nutrients?
• Are you still receiving all of the nutrients that you require? For example, are you getting enough fibre – our rates of bowel cancer have increased, our intake of grain foods has decreased.
• Are you following these diets in an unhealthy way? E.g. going paleo doesn’t just mean eat lots of red meat, this has very negative health implications, it can be done in a healthier way.
• Are you just feeling better because you are now eating less energy dense, nutrient poor foods and more whole foods?
• Do you have room to follow the principles of these diets in a more balanced way?

“I have had clients in tears from feeling guilt and shame when they ‘lash out’ and eat a certain fruit or slice of bread - what the? No one sees this side of a dietary trend.”

Kat: When you hear of celebrity chef’s like Pete Evans claim that a paleo diet can be a form of ‘medicine’, how, as a qualified nutritionist do you respond?

Kerryn: The one thing Paleo Pete has is passion. However promoting one dietary pattern and touting it as a form of medicine is naïve and scary.

Conventional medicine and current dietary recommendations are based on the best available evidence at the time. The word ‘best available ‘ definitely highlights that we still don’t have all of the answers, but we certainly have some pretty extensive research. Did you know that the Australian Dietary Guidelines were updated in 2013, which involved adjustments to the preexisting guidelines after consideration of more than 55,000 pieces of new scientific research and public consultation!

Making recommendations based on anecdotes and publicly backing claims that are not supported by science (especially when it comes to medical conditions) is scary. If I as a dietitian made claims that a dietary approach cured a medical condition without realms of research, I would probably loose my right to practice. Unfortunately we live in a world where ‘freedom of speech’ via online forums is socially (and legally) accepted.

As health professionals we abide by an ethical code of conduct with the first rule to do no harm. I couldn’t sleep at night if I had falsely given someone hope when my advice didn’t have sound backing.

In response to the criticism of the dietary guidelines, it’s interesting that nutrition surveys show that the majority of our population actually aren’t actually meeting the guidelines, so should they really be to blame? Also, our alcohol intake is high and activity levels are low, but no one really wants to look at these game players. They want something different and sexy.

Kat: What are a few simple diet tips that you live by (such as cutting out butter, cheat days etc.) to ensure healthy eating is a lifestyle change, not a diet?

Kerryn: To be honest I don’t believe in ‘cheat days.’ Without trying to sound all ‘airy fairy’ the word CHEAT places a negative tone on food and just forces another rule around eating. To eat for health I just listen my body and what it really feels like. If I feel like chocolate I just eat it and enjoy it without guilt (not gobble it up as quickly as I can to hide the evidence). A bit here or there will not negatively impact on your overall health if you find your healthy balance. If everyone really listened to their body they would find that they actually feel like fresh, nourishing foods most of the time and more indulgent foods just some of the time. This helps to maintain a healthy lifestyle.

I also believe that organisation underpins a healthy lifestyle. Most weeks I plan what we will eat ahead of time. I go shopping and make sure we have plenty of food available – I either prep meals ahead of time or plan quick and healthy meals for the week. This is a must, especially for those with a busy lifestyle!

Kat: What are 5 must-have ingredients in the house at all times and why?

Kerryn:

Greek yoghurt

Greek yoghurt is a very versatile food. I add it to smoothies, have it as a filling snack with some berries and nuts, put it on my porridge and make dressings out of it (as simple as Greek yoghurt with some olive oil, a squeeze of lemon and seeded mustard). It also bumps up the protein and calcium content of your meal.

Ricotta

A bit like Greek yoghurt, it’s versatile. The process of making ricotta means that it is a high protein food, the type that aids in muscle strength and recovery. It’s also a very stable ingredient when heated so it’s great to use in frittatas and desserts instead of cream. One of my favourite desserts is ricotta filled pears baked in the oven!

Cumin

Cumin is my favourite spice. I don’t like to use packaged sauces or marinades and I am always looking at ways to add a little flavour and spice. Cumin matches perfectly with other spices such as paprika and ground coriander and works well on its own. I like to rub cumin on salmon before pan-frying, and sprinkle on pumpkin and sweet potato before roasting. Delish!

Good quality extra virgin olive oil

Most dietary trend spruik coconut oil, but the benefits of olive oil are so well established.  An extra drizzle of olive oil in the diet has been shown to lower rates of chronic disease and assist with weight management. Its filling, nutrient dense and adds flavour to our food. It’s a win win!

Roasted almonds

Roasted almonds add a crunch to any dish. I mix them through salads, add them to porridge and muesli and snack on them. I buy them already roasted or roast my own with a sprinkle of cumin and a drizzle of olive oil. The high fat and protein content of all nuts leaves you feeling satisfied all while providing a good nutrient hit!

Kat: What are you currently doing in Adelaide and what’s the greatest part of your job?

Kerryn: At the moment I see clients on an individual basis at a private practice clinic called Nutrition Studio. This is located within Sprout, an interactive cooking school established by Accredited Practicing Dietitian Themis Chryssidis and Celebrity Cook Callum Hann. I also work at the cooking school teaching kids and adults. I love that I get to work with a team of young passionate people that love fresh, real food and cooking. I also love that we get to teach people about nutrition through food, this can really connect the dots and enhance knowledge and skills (in a totally fun way).

I also love the work that I do with clients. I specialise in sports nutrition, diabetes management and have a special interest on women’s health. Many people think that dietitians just use the Australian Dietary Guidelines and tell people what to eat. If that were the case we wouldn’t need four years of study. We tailor nutrition education around a persons goals, current lifestyle, current eating pattern, food preferences, dietary patterns, medical conditions, medications, culture, morals, attitudes, barriers, knowledge and skills. This is both challenging and rewarding.

Kat: You are moving back to your hometown of Newcastle (with husband, future Newcastle Jets defender, Nigel Boogaard). What do you plan on doing when you get here?

Kerryn: Yes we will be heading back in June this year!

I am currently working on setting up a food and nutrition consulting business. I have spent the last 5 years in Adelaide establishing a pretty cool set of skills that has involved writing, guest speaking, group education, cooking, resource development, recipe writing, menu reviews and individual counselling (online, phone and face-to-face). I think its time to establish and market these services, which I am totally excited about!

Kat: What are your ultimate aspirations as someone working in nutrition? Where do you see yourself in ten years?

Kerryn: I really hope that I can continue to run my business (lets hope it grows in 10 years) and have a positive influence on people’s perspectives, knowledge and skills around eating and nutrition. I think this interview has clearly highlighted some of the issues surrounding nutrition and I would like to be one of the leaders in moving forward.

One thing we haven’t clearly highlighted in this interview is the need to prevent chronic disease and the role nutrition and establishing a healthy lifestyle plays. I would love to see more funding in preventative health and would love to work closer with childcare centres, schools and sporting clubs to teach children and teens the skills to live a healthy balanced lifestyle.

If you want to make a face-to-face or Skype nutrition appointment with Kerryn, or want to work with The Wholesome Collective for anything food and nutrition related please say hello.