about nicole senior

I have been swimming in the nutrition pond for 20 years and still loving it! I guess you could say I am now a big fish, but the pond keeps getting bigger too! The world of nutrition is constantly evolving as we learn more about this relatively young science and its importance to our daily lives. I love translating the complexity of nutrition into practical, do-able advice that makes sense to my audience. After all, everything boils down to the question, what do I eat?

Qualifications
  • Master of Science (nutrition and dietetics), University of Wollongong
  • Bachelor of Science (nutrition), University of Wollongong
  • Post-graduate diploma Marketing (University of NSW, Sydney)
  • Post-graduate diploma Public Relations (University of Technology, Sydney)

 

 

 

 

 

 

 

 

 

 

What is an Accredited Nutritionist?



This Accredited Nutritionist (AN) symbol is your guarantee that my tertiary training is approved by the Dietitians Association of Australia (DAA), and I meet their ongoing Continuing Professional Development standards. As an AN, I also abide by the DAA Code of professional conduct and Statement of ethical practice. It also provides you with an avenue to pursue a complaint about my professional conduct – be assured this is insurance you will never need to use.
I am also an Accredited Practicing Dietitian (APD). This means I am suitably qualified to give expert nutrition and diet assessment and advice to individuals and groups. As a an APD,  the same requirements and expectations apply with regard to staying up to date and maintaining a high standard of professional  conduct.


Experience


I pride myself in having a broad range of experience, including clinical work and private practice, public health and health promotion, NGO health organisations, writing and speaking, editing and corporate nutrition work. I have strategically narrowed my focus over the past few years to do what I’m best at and what I love – communications.


Memberships

I’m a ‘mover and shaker’ in the Australian nutrition scene with excellent networks and contacts. I’m an active member of the Dietitians Association of Australia, co-convening the Corporate Nutrition Interest Group, and the Food and Environment Discussion Group. I like to be on the cutting edge in nutrition and want to make a difference with my life’s work. This has led me to the area of ‘enviro-eating’ and sustainable food. I believe the way we eat can help ensure the wellbeing of the planet as well maintain our own health.

 About Professional Nutrition Services 



I started Professional Nutrition Services in 2003 as a consultancy offering expert nutrition and diet advice to the public, the media and the food industry. I love running my own show, and the whole process of developing the business. For example, I really enjoyed the whole process of developing the logo to ensure it embodied my brand. Let me elaborate…

The ‘fork and egg’ design is symbolic generally of food and eating, however the egg itself is ripe with meaning. Eggs represent high quality; after all they contain perfect protein. They are highly nutritious food representing great value. In a culinary sense, eggs are incredibly versatile and provide clever technical capabilities – witness the finesse of a soufflé, or the marvel of a pavlova, for example. Eggs are down-to-earth, representing a traditional basic foodstuff familiar, reliable and trustworthy. Yet for a simple food, the egg has evolved to keep pace with the modern world. We now have multiple sized eggs, free-range and high-omega eggs, as well as a product called “No-egg” for those with egg allergy.  We now have an active communications program from the egg industry to manage misconceptions about eggs, and the egg now has the Heart Foundation Tick in an effort to improve the reputation of this misunderstood food. The egg can be seen as emblematic of food and nutrition in the modern era, and represents the many opportunities and strengths of Professional Nutrition Services. And, the term ‘egg-head’ is used in common parlance to describe someone who is very intelligent!

Q&A with Nicole


Q: What is your personal philosophy about food and health?
Food is life! Time spent growing it, finding it, preparing it, eating it and composting the scraps is time well spent – a kind of daily meditation for wellbeing and a social glue that keeps friends and family connected.


Q: Is there anything about food and nutrition that you've changed your mind about in the last 20 years?
I have come from viewing all dietary fat with suspicion, to viewing healthy fats with respect and admiration. I also eat them (eg oils, nuts, spreads and seeds) with total enjoyment – for taste and for my health. I have also now realised the absolute importance what we eat plays in the health of the environment. 


Q: What motivates you to keep going in the field of nutrition?
Food makes the world go around and affects everything in one way or another. I’m constantly amazed at the ability of the right foods to benefit individuals, communities, populations and the world. It’s also nice to have knowledge and experience that so many people are interested in – I know I’ll always be needed, and I try to “use my power for good”.


Q: If you could eat one indulgence food whenever you wanted without gaining weight, what would it be?
Oh that’s easy – dark chocolate, and the darker the better


Q: What’s your favourite healthy food?
I love raspberries! I could eat them ‘till I turned purple. Luckily their premium price puts the brakes on before it gets to that.


Q: Why do you think despite knowing what is heathy, people keep eating badly?
Because it’s too hard. Unfortunately, healthy choices are not always the easiest or cheapest choices, and there is declining food literacy in the community –knowledge of food and how to cook it for health and enjoyment. An added factor is that food has lost its importance in our culture – many people ‘eat to live’ rather than place emphasis on it for good living. Life is busy, and commitment to food and eating has fallen off the ‘to-do’ list.


Q: How did you come to your interest in heart health?
Heart disease is the biggest killer in developed countries, including my own, yet much of it is preventable with the right diet and lifestyle.  Heart disease and its risk factors are so inter-related to other health problems as well, such as diabetes, cancer and obesity. Intellectually it is fascinating, but practically speaking a heart-friendly diet is the best diet for everything else as well (it’s at the heart of everything!)


Q: What is a short, sweet and simple piece of advice for people wanting to eat for better health?
Eat as you wish to be. Sounds all guru-esque, but basically think about what you eat, and try to eat with good intentions.

Q: What do you do to keep yourself in shape?
I walk every morning before breakfast for around 45 minutes – a great way to start the day. I also do around 3 classes of yoga or pilates each week as it helps me stay strong and flexible. I also do all my own housework and gardening – they are great incidental physical activity and I believe good for the soul.


Q: Do you have a favourite healthy cooking tip?
Microwaving vegetables cooks them quickly and efficiently, and without the vitamin losses of boiling. Drain well, then dress with extra-virgin olive oil, lemon juice or balsamic vinegar, and whatever herbs and spices take your fancy (try garlic, chilli or fresh basil). So simple, so quick, yet so tasty and so good for you