Loving Learning!

Flynness HEALTHCARE
Jul 5, 2021
12 min read

Updated: Nov 9, 2024

As I aim to provide my clients, talk attendees, those reading my Information Topics and Facebook page with up to date and accurate information, as well as a requirement as a Registered Nutritionist, I enjoy taking short courses and webinars on a range of topics to enhance my knowledge of Nutrition, Nutritional Medicine, Education in Nutrition.

Here are some Courses and Webinars that I have completed to date

Wellness Coach

Facilitating clients in Setting and Reaching their Goals

Professional Development Short Courses

Nutrition, Heart Disease and Diabetes

This was a hard course however, I gained a lot of knowledge and information on the genetic and epigenetics aspect of the development of, and treatment of, cardiometabolic diseases that plague modern life.

The Science of Weight Loss: Dispelling the Diet Myths

Up to date information on food, nutrition and weight loss

Nutrition and Health: Human Microbiome

How our microbiome affects our health & well being

Nutrition, Exercise and Sports

Individualised focus on food intake and sport

I'm Alert in Food Safety

Whilst mainly focused on industrial side of food safety,

relevant to home situations and keep safe with food

Basics of Canine Nutrition

No....you're not misreading!! I did do a Nutrition course in dog nutrition. I often get asked about dogs and their nutrition so I decided to do some basics. Whilst very similar to human nutrition there are some differences, particularly relating to energy intakes and do's and don'ts re some foods eg. sugars, fats and levels of protein, that differ. One take away fact for dogs and humans - read the labels, don't overeat, sufficient water and all can benefit from daily walkies...

Culinary Nutrition Course

This short course looked at increasing plant foods in the diet, in particular, vegetables and "fruit" vegetables (e.g tomatoes) and interestingly titled sessions - "vegetable butchery"! Each Module required us to cook at least one of the dishes.

Australian Red Cross - First Aid Preparedness

Professional Development Webinars

POTS - Postural Orthostatic Tachycardia Syndrome

Postural orthostatic tachycardia syndrome- have you heard of it? I've completed a 2 part session on POTS covering the physiological background and diet.

Postural orthostatic tachycardia syndrome (POTS) is a neurological condition that causes your heart to beat faster than normal when you transition from sitting or lying down to standing

up.

People with POTS feel fatigued or dizzy when they stand up from a sitting position or laying position.

The symptoms and diet relationship can be overlooked if the person has comorbidities already eg. low BP, dizziness, fatigue, depression & anxiety and gut disorders such as IBS and Coeliac. Changes in appetite may occur and cravings for sugary carbohydrates and salt/sodium.

As this is a specialised area and a number of variables involved, as is my usual recommendation, see your GP and a dietitian familiar with POTS. If you suspect you may have this condition, keep a diary including when you are dizzy, when you want to eat (or not), any cravings for sugary carbs and salty food and either changes in bowel movement or worsening of symptoms. Make a note too of any viral infections and if you think the symptoms happened/worsened after the infection.

Autism and ADHD in Children

As ongoing professional development, I completed another webinar on the dietary management of children who have been diagnosed on the Autism spectrum or with ADHD. Whilst there are some similarities re food intake, sensitivity and preferences there are also differences between the 2 conditions. Autism can present as a lack of interest in food itself and trying new foods, however, with encouragement and working with the child themself, achievement can be made. With ADHD, lack of attention and focus does not necessarily equate to lack of interest in food. It is a team effort, the family as well as professionals and for parents, can be exhausting in reality. Seek help with paediatric dietitian, your GP can help direct you.

SOS - Sensory -Oral-Sensory Approach to Feeding

"Picky eater" - were you called one as a child, do you have a child like this? I don't really like this term being used re food intake, having been described as this myself and even now can be a trigger. When parents call me about their child being a "picky" eater, I say I prefer the term - selective to begin with, and that their child may be a "problem" eater or just 4! Sometimes with a new issue, the child is often between 3 and 5 so to some extent in normal behaviour range for this age group. They are learning to discern, want to become more independent etc,. As adults we have likes and dislikes re food and taste. Children have to learn to eat new foods (its actually a survival response to not accept some new foods), they may prefer some foods cooked or raw and so on. Parents can't be catering to every whim, so a balance is needed!

When does this become a problem...when children won't eat anything or very little or only 1-2 foods; when they are fearful to real breakdowns re eating/food; they are not growing/thriving and lack of nutrition affects eyes, organs, skin etc,. Stress becomes a factor for the child and the family and mealtimes are a nightmare.

Keep in mind, they have little tummies and acute tastebuds so finding ways to coerce, and yes, sneak in foods, especially vegetables into meals! Play helps , some children respond to "restaurant". A problem feeder though is another level. A "picky" eater may just have gone off something but a few weeks later, will add back in, may try something new but to start with resist or make a fuss, a problem feeder normally will not go back to old food, eat less food types nor try new food and have a meltdown.

When and where to get help? Recommended by 3, and by 7. Start with GP, referral to paediatric dietitian who is in a multidisciplinary group including psychologist and occupational therapist.

Nutrition and dietetics in a climate emergency

Wow..this was a heavy webinar on the effect of behaviour on climate emergency, from a nutrition and dietetics aspect. Its scary how rapidly the decline has occurred since the 1980s documentation of climate change and public awareness but the "world" is still not working together. The HIF human interference factor obviously is the biggest cause. We need to act as individuals to help the global. I found it hard to believe though that Australia was one of the worst countries re climate abuse (my word) and not just being biased as I live here! Just behind the USA. More information (link taken from webinar) overshootday.org/how-many-earths to see where your country sits. Overshoot day 2024 is September 5. What do you think?

Useful research links from webinar

https://icdasustainability.org/

https://www.tabledebates.org/

Weight Stigma Pt 2

Another interesting webinar, Weight Stigma, Pt 2 and how language can affect client experiences. Explaining language used as practitioners to our clients and including them in the use of words about how they feel about how they look and what they want to achieve. So, speak up with any practitioner you encounter, not just in dietetics. Its a two way discussion with both parts wanting the best outcome.

Dietary advice for asthma

As a chronic asthmatic with a good diet, I blame my asthma flare ups mainly on living in a windy place! Environmental factors plus genes make some more prone to asthma than others. Whilst diet is rarely a direct cause of asthma, you could argue food too is environmental? Plus, if your immune system is not functioning optimally due to your diet, this too can be a huge inflammatory issue - asthma being an inflammatory condition.

This webinar discussed diet in relation to asthma and the presenter in her research has shown statistically significant links to low fruit & vegetable intakes, F&V are anti-inflammatory, and high fast food, additives, saturated (higher than recommended levels) and trans fatty acids (hydrogenated), these are pro-inflammatory.

Interesting study done that observed 2 groups, Control - healthy diet; and Study - fast food diet and ventolin effectiveness 2 and 4 hours after meals. After 2 hours, effectiveness of ventolin fairly similar, however, after 4 hours, the effectiveness of ventolin for those in the Study group, had virtually halved. So, if you are an asthmatic, finding after a fast food meal you need to use it again/more, do an experiment on yourself and see if you can reduce your asthma and improve effectiveness of your ventolin by modifying your diet.

The Art of Fermentation

This webinar covered the theory behind fermentation including the fine balance between bacteria and yeast to aid fermentation and not letting the foods go rotten! He then showed how to ferment your cabbage and other veges to make your own kimchee or sauerkraut.

Reduced Appetite

Its natural to have a reduced desire to eat from time. For example, during a cold or at a time of being anxious or receiving bad news or, simply rushed off your feet and cooking and eating get pushed to one side. But what if it is ongoing as part of a medical condition?

This webinar provided an insight into appetite regulation, physiological factors and behavioural factors - causes of reduced appetite and methods of improving appetite.

Weight Stigma Pt 1

Weight stigma (bias) refers to negative attitudes and stereotypes directed toward individuals based on their weight. It often involves discrimination against people with a perceived high body weight or those affected by obesity. Weight bias can manifest in various settings, including schools, workplaces, and healthcare. Its impact extends to a person’s physical, emotional, social, and financial well-being. Additionally, weight bias can lead to internalized weight bias, where individuals develop negative self-perceptions due to a fatphobic environment.

Examples of weight bias and fatphobia include:

Clothing stores not stocking diverse sizes or using diverse models.
Public spaces (such as restaurants, doctors’ offices, and airplanes) lacking chairs large enough for larger individuals.
Appearance-based compliments that focus solely on weight loss/gain without considering the context or potential unhealthy behaviours.
Medical discrimination, where doctors prioritize weight loss over addressing the actual health issue.
Using the word “fat” or “skinny” as an insult, despite it being a neutral descriptor of body shape.
Dehumanizing portrayals of larger bodies in the media.
Workplace discrimination against larger individuals
Politics/Government – well meaning but advisors who refer to Obesity almost as if it is a crime
Adoption laws and higher weight parents
Cultural and eating, this can go both ways..”you eat too much/you don’t eat enough”!

Challenging weight stigma or bias and fat/thin phobia is crucial because we live in a society heavily influenced by diet culture, which often equates weight with worth. Recognizing that body size does not determine health is also essential. This is why yearly blood and other tests give a better idea of your health than simply looking at yourself, or others looking at you, and making judgements.

Whilst the main discrimination is perceived “overweight”, people who are slim/thin also receive biased, negative comments. Comments not only on their size but the assumption they don’t eat.

Health encompasses physical, mental, and social well-being, extending beyond mere body weight.

NB: BMI is not a useful tool..physically or mentally, and should not be used

Legumes

Do you consume legumes in your weekly diet? Either in conjunction with animal meats or as an alternative? This webinar was on using Legumes more in the diet, not to remove animal proteins, but to increase the benefits of legumes. Legumes include pulses (dry), beans (eg. soy, edamame), peas and others such as alfalfa. Legumes contain the nutrients protein, carbohydrates, lipids, vitamins and minerals and in the food groups cross proteins, starchy carbohydrates, plant oils and vegetables. When using them as a protein source, they would constitute ~25% of the "plate". Not all legumes are complete proteins ie have all essential amino acids so need to be combined with a carbohydrate or different vegetable eg. beans & rice; hummus & pita bread; beans & tortilla. Beans such as soy and edamame are an exception and do have all EAAs and can be used as a source by themself. Legumes are also a great source of fibre for your gut biome and bowel health. Cuisines that combine legumes well as meals include Middle Eastern eg. falafel, Indian dahl curry and Mexican tacos or tortillas. If anyone is reluctant to try legumes, a mixed meal may be a good introduction or baked beans! You can purchase fresh, in packets, frozen and tinned. A good pantry staple. If you have gastro issues eg. IBS/FODMAP, you can still consume legumes but best to soak and cook to reduce (not remove) potential bloating. On soaking...this can increase the bioavailability of nutrients eg. non-haeme iron, zinc and B vits. It also removes non beneficial substances eg. tannins, lectins and phytic acid.

Acknowledging the Social Determinants of Health

Speaking only from the Australian viewpoint for overseas readers, we are fortunate in having high levels of health care, some of which is free or covered under our Medicare rebate. However, not everyone has equal access to healthcare, good and affordable foodstuffs, poor or no accommodation, ageing, language (ie. English as a second language) and cultural aspects and low levels of education or access to knowledge. Those of us in any form of healthcare and associated education need to be aware when doing talks, providing dietetic information in public and private practice that we need to be aware of our clients needs beyond "this is what you need to eat to assist with....". This webinar was an eye opener, especially as I thought that I was fairly cluey! The webinar discussed taking into account all the social determinants of health as these affect current and future health of the individual and their circle eg.. friends, family, acquaintances.

Engaging Males in healthcare

Interesting perspective on mens health presented by a male healthcare practitioner. Covered issues such as taking too long to deal with health issues, limited male related literature in doctors surgery, actually reading the material and talking about their health. He did note that younger men are more open and proactive but the 70+ age group, especially if single, are the ones who are least likely to do something about their health.

B12 in pant based diets

This webinar focused on prevention of B12 deficiency which results in anaemia, when choosing a diet removing foods that either contain B12 eg. meat, or foods that feed the gut microbiota to produce B12 and other factors involved in B12 production in the body as well as absorption. The presenter, a dietitian, was a vegan, and had experienced issues herself and was assisting her clients who choose to be vegans in ways to prevent and/or overcome deficiency.

Osteoporosis

Osteoporosis - "porous bones" was until recently, considered a natural part of aging, especially in post menopausal women. Whilst in part this is true, it can affect younger women and men. Studies have also shown an increase in those who consume a lot of fizzy drinks (leaches calcium from the bones), those with thyroid and parathyroid conditions, smokers, fad diets where calcium/diary components are greatly reduced or absent, and little to no weight bearing exercise. This webinar reviewed the signs & symptoms and treatment factors including diet and exercise

Doing no harm with Health at Every Size - the HAES Principle re size and health status

Have you been the victim of size prejudice or, been the one who has been prejudiced and made assumptions on size and health?

Whilst there are definitely situations where someone has to lose weight due to health reasons, size does not always equate to health.

Someone considered visually overweight to obese from an aesthetic viewpoint, may in fact be very healthy.

This webinar relates to not making assumptions, both as a practitioner and as a member of the general population, even viewing yourself from this perspective.

The principle behind HAES : Health At Every Size, is to put health as number one, not what are considered society "norms" on size.

Cancer - related malnutrition and sarcopenia

Sarcopenia is defined as "a progressive and generalised skeletal muscle disorder involving the accelerated loss of muscle mass and function that is associated with increased adverse outcomes including falls, functional decline, frailty, and mortality." thelancet.com

Some muscle wastage can occur due to an injury or short term illness but can be reversed.

When it is a result of natural ageing it can be managed, so prevention of too rapid a loss.

If it is as a result of cancer and in conjunction with malnutrition, management becomes more difficult resulting in Sarcopenia diagnosis.

This webinar related to the latter, sarcopenia as a result of cancer and associated malnutrition.

As with all medical conditions "it takes a village of healthcare professionals" as well as family, friends and carers, to help people who have this condition.

Always consult with your primary healthcare providers for the best management for yourself.

Communicating in Behaviour Change

As an educator I know that I am "guilty" of talking too much to ensure clients get ALL the information!!! Being a Wellness Coach, I also know that my clients, those in attendance at a talk or short course, will benefit not only with accurate information but are guided to empower themselves if they want to change. This webinar reinforced the need for practitioners to Listen and for clients to be confident that they can change current behaviours, knowing that they have the tools and goals to succeed.

Linking Cultural Identity to Health and Well-being NAIDOC Week 2022