The Next Bite Monash Nutrition Society

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 - mnds@monashclubs.org

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- mnds@monashclubs.org

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 - mnds@monashclubs.org

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.