8/2/24-Sweet Snack Bar or Colon Blow?; Meet Australian RD Roy Price; Q/A in our Long-Term Care Group; 4 Things You Don't Want to Miss

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questions from group

🛒Build Up Dietitians AMAZON store

Check out the Build Up Dietitians Amazon store and see fun food and nutrition themed gifts like these tumblers. We add new things all the time! Click HERE for these tumblers that moderator Ellie Wilson suggested for the store. Our storefronts feature everything from stickers to socks and from books to bags…go HERE

💡Spotlight: Roy Price MPH, Dietitian - Central 🌏🦘Australia

Dietitian Roy Price in Central Australia, setting up wok stations for customers of BushWok Cooking

Connect with Roy Price on the “BushWok Cooking” Facebook page

Question #1: Why did you want to become a dietitian?

Answer: “I didn’t set out to become a dietitian, but I found the study of human nutrition interesting, so studying dietetics was a natural progression.

As a male dietitian in a predominantly female profession I struggled to find my niche and spent two decades feeling like a square peg in a round hole. However, the simple act of facilitating an outdoor healthy cooking activity for a small group of First Nations people changed everything.”

Question #2: What is your current role as a dietitian and what do you like best about it?

Answer:  “In 2011 I launched “BushWok Cooking”, a for-profit social enterprise established to promote healthy cooking practices through the delivery of experiential food literacy & cooking skills enhancement programs to people living in First Nations Communities in remote areas of central Australia…

…The program combines the use of a wok with a wood-fired bucket stove…that teaches basic cooking skills, good nutrition & food safety through practical hands-on experience and relevant nutrition education. Programs are conducted on a fee-for-service basis.”

…Through the use of a mobile 10-team pop-up kitchen, coupled with the capacity to travel on outback roads to the most isolated of communities, BushWok Cooking takes a systemically-targeted approach to nudging participants towards more frequent healthy cooking behaviour…”

❓Question/Answers in our Build Up Dietitians Long-Term Care Group

Answers:

Irene K. “Making an impact on the geriatric population while correcting biochemical imbalances and improving quality of life.”

Angie B. “Learning from these elderly, wise people…I have learned SO much about walking through life while working with the LTC Hospice patients. I’m old enough to have known numerous Holocaust survivors.”

Lesia A. “Building relationships with patients. Focusing on nourishment/enjoyment as opposed to restriction. Being able to see progress in nutritional interventions (wound healing, weight restoration).”

Jennifer H. “The autonomy and flexibility. No weekends/holidays typically.”

4️⃣Things You Don’t Want to Miss

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