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: Allie Imlach (Treasurer): Landing the Dream Job with H&H intern Cheryl Ng Angela Tracy (Events Coordinator): Reaching out in Research with Meg Hockey Hannah Biggins (Social Media Coordinator): Making Space with Liza Khinsoe and Bran Ranjithakumaran Maree Lymbouris (Second Year Representative) & Cherry Lam (Third Year Representative): Building Trust with Eating Disorder Dietitian Talia Cecchele  Halle Yip (First Year Representative): Exploring all Possibilities with Liza Barbour Tiana Chandraratne (Vice President: Taking Initiative with Product Developer Rachel Ben-David and Conquering the Unknown with Kiri Woodington Brianna Sargent (Secretary): edited Kiri Woodington's episode Charlotte Barber (President): Going Boldly with Janeane Dart and Being Yourself with Women's Health Dietitian Alice Bleathman 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]

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: Her multiple placement experiences in regional public health, food service and clinical. Working as an intern on The Smiles Trial to determine whether diet can affect mood. How she landed her graduate role as a clinical dietitian and transitioning from this role into research. Her experiences with clinical dietetics and how it has influenced her learning and career. What doing a PhD and working as a researcher entails Running her own private practise business Working in Nutritional Psychiatry and the significance of this topic in nutrition. 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: Their journeys with their perception of health and nutrition. Continued learning after University and embracing the unexpected.  How they started their podcast ‘The Pantry Party’. Health at Every Size paradigms and how they shaped their practices. Advice for students currently undertaking Nutrition and Dietetics courses.  Books + resources mentioned: Ann Friedman and Aminatou Sow ‘Call your girlfriend’ Podcast ‘Big friendship’ book Anna Winer ‘Uncanny Valley’ The mindful dietitian ‘Talking to change’ podcast ‘The pantry party’ podcast Introduction to the non-diet approach Lucy Afremore and Linda Bacon weight inclusive resources Health not diets course- Fiona Willer

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…. Liza’s experience as a new graduate dietitian The importance of keep learning and expanding knowledge Working in remote areas and overseas Liza’s experience and passion in Community Dietetics, Public Health Nutrition and food insecurity The importance of stepping out of the comfort zone and accepting challenges Development of her pickle business and the challenges faced The importance of finding your own strengths and interests How does working in Public Health Nutrition look like in general Importance of a good mentor How importance of food sustainability would rise 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…. The significance of cultural training and how it should not be treated like just a tick box. Her experience with opening a private practise only 1 month after graduation How being a community dietician means your work doesn’t stop when you walk out of your office The great need for health care in remote areas, there is a lack of resources and funding The attitude you as a practitioner need to have around constantly learning The importance of meeting with the community, engaging with the elders and listening to their needs and wants 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: Working at the FODMAP friendly food program Volunteering and its significance during and after university The different roles of a nutrition professional in the workplace Growing into an expert in FODMAPs and gut health. Writing to make nutrition information simple for the public Transferability of skills set as a dietitian in a non-traditional workplace The different career paths available to nutrition professionals.

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: Talia’s advice on how to best gain experience in the field of Nutrition and Dietetics How she came to be a specialised eating disorder dietitian and the journey that lead to her current career Important personal and professional skills required to work in the field of Dietetics, and specifically disordered eating How she transitioned from working as a dietitian in Australia to moving to the UK A typical week in her professional life, balancing working as an Eating Disorders Dietitian in a hospital and running her own business as a freelance dietitian The highs and lows of working as an eating disorder dietitian

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: Transitioning courses at University Skill building while studying to differentiate yourself in the job market Preparing for interviews and landing the positions you want! Placement and Internship opportunities The importance of nutrition professionals in the food industry A day in the life of an intern

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... Alan’s background in sports and his early university experience The differences in sports nutrition education, back then vs now The pathway and process in becoming a Sports dietitian after completing the Bachelor of Nutrition Science degree The jobs that he sought as well as were offered Ways to enhance professional development The overlap between the work in clinical practice and research — and how reliant these areas are on one another How certain roles can lead to strengthening professional relationships, mentor ship and a greater networking circle and vice versa Importance and relevance of sport nutrition in the Nutrition & Dietetics field A day in the life of a sports dietitian

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... Challenges, and lessons learnt during university placements Benefits of learning about areas of disinterest & the growth that follows Starting her own personal project, The Nutrition Press from scratch and the space for making your own opportunities How non-nutrition related qualifications can assist in the job search Challenges and rewards of private practice work and in the small business sector Realities of rejection and bouncing back Her current role in Coles The important considerations of choosing whether or not to do the Masters of Dietetics  Why you have to understand and value your own self-worth