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The art is in the details

Be Prepared or Prepare to Fail

It was reported in Journal of the American Dietetic Association that the Frequency of preparing food was related to lower intakes of fat and higher intakes of fruits and vegetables, fiber, folate, and vitamin A. Preparing was related to lower intakes of carbonated beverages among female adolescents and lower intakes of fried foods among male adolescents.I have the understanding that if you dont prepare your food, then there is a tendency to rely on others(cafes,vending machines and so on,,) which generally stock a higher ratio of high energy density foods vs high nutrient density, so make sure you never left running empty! 

Care to Critique

These videos clearly remind us of how the use of our noggins is essential when allowing "fact" to determine our opinion!

Personal Statement

Lola Tait Biggs

Hippocrates said in AD 390 —

“Let food be your medicine, and medicine be your food”.

A philosophy that still rings true.

My life changed in September 2009; I left London, arrived in Glasgow and began my degree in dietetics at GCU. My mind was filled with anticipation and excitement for my big step back into academia.  

First year involved a continuous flow of new ideas and knowledge with strong reiteration of past studies.  New areas of study excited and challenged me, those such as sociology and psychology. An emphasis on reflection skills and the readiness to become a more rounded individual in society only heightened my respect for the programme; this was a new type of learning, which I had not previously experienced.  The concoction of modules in level one gave me the right balance between practical application of knowledge, and theoretical exploration.  I valued revisiting and strengthening my understanding of human physiology, and relating the in-depth cellular processes involved within human nutrition.  Level one also gave rise to the opportunity to be class representative, where I gained insight into my fellow students’ experiences, opinions and challenges they faced.  I was able to attend meetings at the Student Association, furthering my experience of university life.  Furthermore, level one included the module ‘Foundations for practise in health and social care’; this gave me the opportunity to explore the dynamics of multidisciplinary teams.  Within this module I worked within a team of mixed allied health professional students, and had the opportunity to present solely in debate environments. At this point I realised my love for presenting ideas and delivering presentations on current affairs and journals.

Level two arrived and I was ready to continue challenging myself. Summer had allowed me to reflect on my marks achieved, and continuing my Blog (http://lolalivestoeat.blogspot.com) throughout the summer months enhanced my knowledge and kept dietetics on the forefront. 

The content of level two was underpinned by the anticipated first clinical placement; throughout the year I was able to meet practising dietitians and guest lecturers from different clinical areas.  This was part of the on campus placement, where allocated time was used to build up my portfolio ready for the summer placement.  I increased my understanding that dietetics was now more than just about nutrition, it was a profession, a career that I could see myself developing.

Level two involved applying and enriching knowledge obtained from level one, which highlighted the nature of the career, knowledge is always to be built upon.  Challenges were faced head on and I continued to broaden my insight by reading and analysing present and past journals with a stronger critique than before.

By the end of my second year, I had a worthy appreciation of the specialist streams, broadened by the breadth of experience gained from my clinical placement.  This was placed in Aberdeen, where I experienced a Dietitian’s role in a psychiatric hospital as well as the diverse role within the community caring for those with learning disabilities. I realize I was incredibly fortunate to be able to have such broad polarized experiences in relation to the possible routes my career could take.

Throughout my growing experience in Glasgow, my love for London shone through; my experience in Glasgow was strengthened by the life skills I had learnt in London.  I have grown so much in Glasgow and met an array of fantastic people whose lessons have been invaluable. I have gained strong vital insight into a different society and, with that, an understanding of the inevitable sociological factors involved in dietetic care.  This is something I feel I can bring with me to London, and transfer into my future studies and career. 

London is where I want to reside after graduating, however the opportunity to finish my degree in the hub of the center of London is something I would prize completely.  The King’s College London’s excellent reputation for research and teaching facilities across all campuses with the added unrivalled bonus experience of London life, with its location and history is something I would be fortunate to experience.  My prior experience of London has given me the life skills and street sense needed for the practicalities of studying within such an influential city. With the grounded fundamental knowledge and experience obtained from GCU, I feel that finishing my degree in Dietetics at King’s would give me the best start to my lifelong career.

When looking on the King’s College London website I came across the following article in the news feed: “Eating disorders and fertility research”. Reading this, I was able to reflect on an experience I’d had sitting in on a dietetic consultation with an outpatient within the eating disorders clinic. 

The lady had opened up to me about her feelings towards her dietetic care. She sat with her baby on her lap and spoke about her experiences.  She further described the challenges psychologically and financially she had faced when undergoing IVF treatments, and how she wished she had pursued the help from a dietitian prior.  She described how invaluable her consultations were and how thankful she was to continue on the road to recovery and be able to bring her son up with a healthy eating attitude.

 

‘The next best thing to knowing something is knowing where to find it.”

Samuel Johnson (1709-1784) British author

And I know I will find this at King’s College London.

I Enjoy having my friend Chanelle round for “tee” aka dinner, firstly because of the obvious; she is my friend and therefore fantastic and secondly whatever I make for this lady, gratitude is always ever abundant!

So when a thrown together Mediterranean-style salad, providing an admirable source of health-promoting vitamins K, C, A, and manganese was offered along side the bulgur which not needing to be cooked, just softened, because it has already been steamed, dried, and cracked. Meant dinner prep was quick and gives Chanelle and I the chance to do what we do best…giggle the night away!

To suppose it is important to share speedy, tasty, healthy and altogether wholesome food with dinner guests is not new. As it means alongside the extended enjoyment of each other’s company, looking after a friend for life’s health is as a rule important too!

Polarised Food For Thought

Food choices for me involve two things, one level of hunger and two in the words of Simon Cowel likeability! Thats why when I send a photo or description of what I am about to eat to Richy I find it bizzare to see how polorised our opinions are about the same dish…..

To me it is interesting, wholesome and tasty to him "hmmm leaves, tomato and lumps if grain…my fav" filled with the inevitable sarcasm.

This made me question my original "choice", were there unknown factors other then the above involved when I put together my lunch. It appears that to many this concoction denotes health, diet, light, green, and altogether a lower class option on the taste front, resembling something more along the line of a rabbits cuisine then a tasty bate!

But to me time after time The food "choices" I make follow through to be tasty, yummy and altogether satisfying!

This has highlighted the battles I may face in my career, one persons food heaven is close to another's food hell

Wonderfully Wimbledon and Scrumptiously Seasonal

Although they have become increasingly available year-round, they are at the peak of their season from April through July when they are the most delicious and most abundant.

However, be fussy with your stawbs! Because strawberries, once picked, do not ripen further, so what you see is what you get.

If you see dull with green and yellow patches then your body will enjoy them just as much as you do, however if they are deep in colour and are full ripened then this relates directly to nutrient quality and to with it your enjoyment.

Both underripe and overripe strawberries have been show to have lower vitamin C content and decreased phytonutrient content in comparison to optimally ripe strawberries.

But it is not just the vitamin c we should thank the strawberry for, it delivers a bounty of nutrients and remains an excellent source of manganese, the essential trace mineral which acts as the jack of all trades when it comes to keeping your body ticking smoothly.

In general, the myriad of nutrients found within the fruit is always best eaten in the fruit; there is something about the way it is delivered to your body that is impossible to replace through supplements alone!

Enjoy strawberries and your body will thank you for it, adding a little meringue and Greek yoghurt is an instant indulgence that should be enjoyed throughout the summer!