ADSA E-Newsletter Vol 11

ADSA

E-NEWSLETTER VOL 11 • JUNE 2022

contents TABLE OF

Message from the president 03

ADSA Executive Committee Updates 04 Dietitians Week 08 The Impensa Training Programme 10 ADSA Mentorship Programme 12 Interview with a Dietitian 14 Useful Resources, Kitchen gadgets, Apps for Dietitians 20 Recipe Video Competition Winners 23 Adverts 24 Stay in Touch 26

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message

FROM THE PRESIDENT

Diversity. What makes each of us unique?

This may include our backgrounds, personality, life experiences and beliefs; all of the things that make us who we are. Diversity requires us to recognise, respect and value differences based on ethnicity, gender, age, race, religion, disability and sexual orientation.

Beyond these differences, diversity also includes an infinite range of individual unique characteristics and experiences: communication style, career path, life experience, educational background, geographic location, income level, marital status, parental status and other variables that influence personal perspectives.

In this edition of the newsletter we share the success story of how history was made when dietitians were finally listed as service providers for injury on duty patients. We report on media training for ADSA spokespersons, where we learned how to let our individual personalities shine through and apply our diverse communication skills to optimise impact in the media. Sue Cloran shares her career path - talk of diversity! Congratulations to our recipe competition winners, we look forward to the demo videos showcasing your creations. We are also very excited about the mentorship program, launched during May 2022 and have already received feedback on how this initiative is not only empowering for the mentees, but also a rewarding experience for our mentor volunteers.

ADSA embraces diversity within the profession of dietetics. Not only the diversity of our colleagues in terms of our individual backgrounds and differences, but also the diversity in career pathways.

As dietitians we care and support patients from diverse backgrounds, throughout the lifespan, with acute or chronic illness, in diverse clinical care settings. You may also be working in a non-clinical setting, with corporate clients, elite athletes, in academia, in the food industry or for a non-governmental organisation.

I wish you well and celebrate with you who you are, each one as an individual dietitian, and collectively as a panel of experts in nutrition.

Best wishes,

Maria van der Merwe ADSA PRESIDENT, 2021 TO 2023

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A D S A E X E C U T I V E C O M M I T T E E U P D AT E S

executive committee

ADSA

UP DATE S

A DSA P P D

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A D S A E X E C U T I V E C O M M I T T E E U P D AT E S

Historic listing of dietitians as service providers to injury on duty (IOD) patients in the Government Gazette

of an opportunity to present our case in Parliament at a meeting of the Portfolio Committee on Employment and Labour that was scheduled for 21 April 2021. We sent a request to present our case and we were allocated a time slot! A committee consisting of Mrs Maria Van der Merwe (ADSA President), Alpha Rasekhala (former ADSA Executive Committee member and HPCSA Board member), Ms Anna Lena Du Toit (chief dietitian at Groote Schuur Hospital and SASPEN president), Ms Kgadi Moabelo (Private practicing dietitian) and Mrs Alta Kloppers (ADSA PPD portfolio holder) collaborated to compile a presentation on the role of the dietitian. Our presentation was very well received and thoroughly enjoyed by the Chairperson of the Committee, Mrs Dunjwa, which led to a fairy tale ending with the listing of dietitians as service providers in the Government Gazette as from 1 April 2022.

History was made earlier this year when dietitians were listed as service providers to patients that are admitted for injury on duty (IOD) in the Government Gazette as from 1 April 2022.

The process started in 2014 when Natalie Mat (ADSA PPD portfolio holder at the time) and Alta Kloppers (from the Hospital Dietitians Interest Group) scheduled a meeting at the Department of Labour to present the role of the dietitian when treating the critically ill patient. After the initial appointment, annual appointments were scheduled in an attempt to convince the Workmen’s Compensation Commissioner of the crucial role of the dietitian in the treatment, recovery and rehabilitation of patients injured on duty.

Mr Hannes Badenhorst from Delicate Debt Collectors played an imperative role in assisting ADSA to schedule appointments with appropriate role players. However, for years, all our attempts failed but we never gave up hope.

For more information on how to submit claims, ADSA members can visit the ADSA website: https://members.adsa.org.za/PPD

Early on in 2021, ADSA became aware

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A D S A E X E C U T I V E C O M M I T T E E U P D AT E S

ADSA PUBLIC RELATIONS

Media training

We had experts in different fields sharing their knowledge with us and taught us the tricks of the trade.

On the 7th of May, ADSA public relations hosted Media Training.

Our experts were GP van Rheede van Oudtshoorn (communication specialist), James de Villiers (journalist), Louis May (film director), Bekker-Brand Janse van Rensburg (cinematographer and videographer), and Retha Harmse (registered dietitian and ADSA executive committee portfolio holder for public relations).

ADSA’s vision is “To represent and develop the dietetic profession to contribute towards achieving optimal nutrition for all South Africans”.

And in the representation and development of our profession, we see the benefit in upskilling our dietitians who represent us in the media as that also helps us ensure optimal nutrition for all South Africans.

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A D S A E X E C U T I V E C O M M I T T E E U P D AT E S

• The social media training not only inspired me to believe in myself, but it also gave a clearer guideline with mental and physical ways to approach different types of media. Thank you

We addressed anything and everything from: • Preparing to share meaning • Staying on message and handling difficult conversations

• This training session was beyond my expectations and left me with many valuable skills which I will use in the future. (Laurencia Govender)

• You can’t live without it: your social media message kit • Practical element: Mock-up Television and Radio interviews, how to record a sound bite, etc (in real television conditions under the camera lighting)

We are very excited to host future media training events, so please don’t miss out if this is an area you would like to grow in!

Thank you to everyone who attended!

• Improving your writing and adapting your writing style for your audience.

• How to ‘read between the lines’ when journalists ask nuanced and open questions • Tips on clothing for television and advice on preparing for the hair and makeup chair.

Some feedback from our attendees: • You don’t have to be a spokesperson to need media training! You can use this training for your own health campaigns, for talking to groups in the hospital, and even to advertise yourself at a job interview!

• Loved every second of it! So much information and the practical part was AMAZING... Bring it on world! (Chanelle Retief)

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DIETITIANS WEEK

WEEK

Know your worth. Show your worth.

There is no ‘average’ dietitian, we want to showcase the diversity within our profession and the vital contribution dietitians make to health across many different specialisms and healthcare settings.

This year, we celebrate Dietitians Week during 20 – 24 June 2022.

We want you to share what your typical day looks like by sharing a “Day in the life of a dietitian” on social media. Whether that is a photo, video or reel - help us showcase the diversity within our profession and how essential our role is!

Please use the hashtags #WhatDietitiansDo #DW2022 and tag @adsaorgza for us to repost.

This is not the limit though, if your institution is doing something special or interesting for Dietitians Week 2022 please let us know by emailing Retha Harmse - adsapublicrelations@gmail.com

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DIETITIANS WEEK

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THE IMPENSA TRAINING PROGRAMME

impensa training T HE

P R O G R AM M E

The Improving Early Nutrition and Health in South Africa (ImpENSA) Training Programme was launched on the 7th of April 2022. This training is aimed at health care professionals to improve knowledge of micronutrient nutrition and behaviour change in the first 1000 days of life. ImpENSA is a multicentre, capacity-building collaboration of nutrition and behaviour change experts from: • North-West University

• Medical University of Warsaw

• Stellenbosch University

• Association for Dietetics in South Africa

• University of Cape Town

• Nutrition Society of South Africa

• Ludwig-Maximilians-Universität Munich • University of Southampton

The ImpENSA Training Programme comprises two knowledge-based online modules and one skills-based virtual module: For more information about the modules, visit the e-learning platform: https://enea.med.lmu.de/course/index.php?categoryid=60 info@impensa.co.za

www.early-nutrition.org/impensa

@EarlyNutrition #ImpENSA

YouTube: ImpENSA

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THE IMPENSA TRAINING PROGRAMME

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A D SA M E N TO R S H I P P R O G R A M M E

mentorship A DSA

P R O GRAM M E

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A D SA M E N TO R S H I P P R O G R A M M E

We are very excited to launch the ADSA Mentorship Programme, aimed at providing guidance, support and advice on a voluntary person-to-person basis.

From individual personal information, we matched mentees and mentors with similar interests to optimise the benefits from this initiative. Each mentee-mentor pair is able to customize their mentoring approach and format.

Who is this initiative aimed at?

If you are at an early stage in your career, considering a change in your career path or at any stage of your career where you would like to connect with another dietitian for guidance and support, you are invited to subscribe to this initiative as a mentee. Dietitians who have some experience in the field, a special interest or expertise in an area of work or with a passion for personal growth and development are invited to subscribe as mentors.

For further information, please contact secretaryadsaexec@gmail.com

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INTERVIEW WITH A DIETITIAN

interview

WITH A DIETITIAN

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INTERVIEW WITH A DIETITIAN

SUE C LOR A N

What made you choose dietetics?

A funny story! When I finished high school, I had no idea what I wanted to do, and I was departing on a yearlong exchange programme to Sendia, Japan. Whilst I was away, my parents completed all of my university applications for me, and when I returned after a year abroad I found out I was enrolled into Dietetics at UKZN! Keep in mind these were the days when email was limited, and we used to post each other letters to stay in touch (giving away my age here!).

They say your parents know you the best, and this truly was the case for me.

Where did you study?

Pietermaritzburg campus, University of Kwa-Zulu Natal. I furthered my studies by completing an MBA at Trinity College

Dublin, Ireland a few years later.

Career path- tell us about your journey and where you find yourself now.

I have been really, really lucky in my career path to-date; I feel like I’ve been in the right place at the right time all along the way! It started off with an ‘invitation to apply’ letter from Kellogg South Africa, whilst I was completing my comm. serve at Ermelo Provincial Hospital, and ended up on the Mediterranean working as a Senior Vice President for a specialized communications agency called Eat Well Global. But let me tell you more….

I joined Kellogg in 2007, as a Nutrition Business Partner, managing nutrition communications, consumer affairs, regulatory affairs, product development and nutrition marketing. I spent 5 years in that role, gaining a broad introduction to marketing and business.

I especially enjoyed being part of the commercial team – Kellogg is famous for its marketing, worldwide.

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INTERVIEW WITH A DIETITIAN

I soon got itchy feet, and was asking myself ‘what’s next?’, and at that time decided to study an MBA through Wits University to solidify the business exposure and experience I’d had at work, and to keep me busy. As it happened, half way through the degree, an opportunity came up at the Kellogg European Headquarters, in Dublin. I was promoted into this role and, on a mid-summers day in January 2012, left Johannesburg, for mid-winter in Ireland. What a shock! It took a while to settle in, (not to mention having to start the MBA all over again!), but I moved through various roles at Kellogg, ultimately leading the European team of +-21 dietitians and nutritionists, and specialising even further in nutrition marketing. After almost a decade, again I was asking myself ‘what’s next?’, and started job hunting, only to find this incredible company called Eat Well Global. Eat Well Global is a specialized

nutrition communications agency, staffed by healthcare professionals and operating all around the world. At first, I was excited about the opportunity to work on game-changing projects across the food spectrum, and not only be ‘the cereal girl’. Eat Well Global also operates on a fully remote business model (i.e. working from home), so I was even more excited about the opportunity to leave gloomy Ireland if I wanted to!

However, what attracted me most, and still inspires me every day, is the impressive client list (from FMCGs, to pharma, to commodity boards…), and more importantly, our incredible team.

Never before have I experienced a team with such professionalism, strong ethics, and a true dedication to the profession.

The company takes on projects relating to insights gathering, strategy setting, and market activation, and some of the clients I work on include Barilla, Mars,

Eat Well Global, Pumpkin Carving Team Social Event, October 2020

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INTERVIEW WITH A DIETITIAN

Meeting with our game-changing client, KIND International, for a workshop in London, January 2022. Left to right: Christina Xenaki, Orla Danaher, Sue Cloran, Emily Stephens, Rachel Menzies

Nestlé, IKEA and Yum! Brands. I do still feel lucky to have found this role when I did, in late 2019, which came at the right time for my personal and professional growth. I hold the role of Senior Vice President, managing our projects, strategies, and team across Europe. I’ve recently relocated to Valencia, Spain, and am now living the dream on The Med - whilst doing what I love! Perfection!

Eat Well Global’s vision of ‘a world where good nutrition is good business’, because that’s exactly what I personally believe in too! Some other moments I could call out have been launching the first ever Kellogg SA website (no doubt this has moved on since those days!), and the various media appearances I was able to make on behalf of the company during that time. I also loved contributing to the South African FBDG during their revision in 2012. Another highlight (and stretch goal) was coauthoring two scientific publications on fibre – relating to my work on All-Bran® – in 2016. More recently though, I have been immensely proud to have designed

What are your career highlights?

Without a doubt, the highlight has been the sheer diversity of responsibilities I’ve had in my career so far. I also love where I am now, best captured through

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INTERVIEW WITH A DIETITIAN

and developed proprietary consumer research for Eat Well Global, with the aim to understand where consumers go for health information and who they trust (hint: it’s dietitians! Feel free to contact me for more info; we included South Africa in the study!). Lastly, as a dietitian who’s also a consumer myself, getting to work on the recipe redevelopment for IKEA’s iconic meatball was amazing, and help Barilla with their messaging to HCPs! There are too many exciting and fun projects to mention, which is what I love the most about my job.

business was an option until I entered it.

If you could go back in time, what advice would you give to your younger dietitian self?

I love so many things! That we are a closeknit community, cheering and supporting each other – this is important to me. I also love that the profession is ever-evolving; I’m thinking of various shifts over the years from personalised nutrition to the recent holistic wellbeing approaches,

Advice for dietitians considering a change in career path: Be prepared to start again – I’ll never forget the feeling of being ‘the little fish in the big pool’ when I joined the European nutrition team at Kellogg. It is temporary, you will learn, and grow, and find your place again. Humility and hunger to learn, is key!

What do you love most about the dietetics profession?

To keep an open mind, and realise that clinical dietetics isn’t the ‘be all and end all’. I had no idea the world of nutrition in

Eat Well Global, Virtual Holiday Party, December 2021

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INTERVIEW WITH A DIETITIAN

Eat Well Global, European Team Meeting (in person for the first time post-covid), Summer 2021

to incorporating sustainability into our dialogue. Agility, and finding your niche and passion is critical.

of any other reason. South Africans often think that life is better ‘overseas’, but having now lived in 3 other countries, I realise that the grass isn’t always greener.

So many things spring to mind when I think about what I miss about home: the weather, the beauty of the ever evolving African landscapes, and the food – OMG the food.

What do you miss most about South Africa?

Gosh, too much to mention! I left South Africa for a career opportunity, not because

If you have an interesting career story or community service experience you’d like to share, please contact adsacomms@gmail.com We’d love to hear about your journey.

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U S E F U L R E S O U R C E S , K I TC H E N G A D G E TS , A P P S FO R D I E T I T I A N S

USEFUL RESOURCES KITCHEN GADGETS, APPS

for dietitians We would like to feature new or useful products, books, services, gadgets or apps relevant to the life of a dietitian. Please get in touch if you’d like to contribute your own ideas to help our profession stay up-to-date with the latest tools adsacomms@gmail.com

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U S E F U L R E S O U R C E S , K I TC H E N G A D G E TS , A P P S FO R D I E T I T I A N S

The Practice-based Evidence in Nutrition (PEN) system summarises the entire nutrition and dietetic evidence-base on more than 190 nutrition and dieteticrelated topics, and provides guidance that supports your everyday practice, helping to keep you up-to-date with the fast-paced world of dietetics.

tools include Practice Questions, Backgrounds, Evidence Summaries and Practice Guidance Toolkits, as well as client and professional Tools and Resources, including Client Handouts.

The PEN System addresses the broad spectrum of practice in dietetics, food and nutrition including: • institutional health care

ABOUT PEN

• primary health care

The PEN System provides nutrition practitioners with ready access to timely, current and authoritative guidance on food and nutrition. It offers evidencebased answers to the questions encountered in every day practice.

• public/community health • consulting/private practice • food service management • professional education • food and the pharmaceutical industries

The PEN System’s powerful search tools and Knowledge Pathway format make it easy to use – whether you’re pressed for time and looking for a quick answer, or you want to review the evidence in more depth. Standard Knowledge Pathway

• government

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U S E F U L R E S O U R C E S , K I TC H E N G A D G E TS , A P P S FO R D I E T I T I A N S

did you know?

PEN membership costs R5000 per year, but as a member of ADSA you automatically receive unlimited PEN access.

GETTING STARTED

PEN ORIENTATION PACK

If you haven’t joined PEN yet, find out how to get started by accessing the PEN orientation pack. This includes links to four short orientation modules on the features available and how to make the most of PEN.

View these short video tutorials and tours to help you navigate some of the key features of the PEN system:

https://www.pennutrition.com/ toursvideotutorials.aspx For questions about PEN, contact ADSA Membership adsamembers@gmail.com

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RECIPE COMPETITION WINNERS

video competition RECIPE

W I N NE R S

This year, ADSA’s recipe competition really has leveled up. Besides the R 1 000 prize and the honour of winning the prize, the recipe will be featured in a high-quality video and a professional photograph on all our social channels.

Congratulations to our three winners: • Emmie Bester - Moroccan lentil salad • Rhodene Leydekkers - Peanut butter granola • Lila Bruk - Black forest smoothie bowl

Videos will be shared across all our media and social channels as soon as they are available.

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ADVERT

18-20 APRIL 2023 Lord Charles Hotel, Somerset-West, Western Cape, South Africa

THE CALL FOR ABSTRACTS IS OPEN •

SUBMIT ONLINE: WWW.NUTRITIONCONGRESS.CO.ZA DEADLINE: 1 SEPTEMBER 2022 ABSTRACT SUB-THEMES 1.

2.

3.

4.

5.

6.

Communicable / Infectious Diseases: Etiology, Prevention and Management (TB / HIV / COVID) Non-Communicable Diseases: Etiology, Prevention and Management Ethics and Leadership for Nutrition Food and Nutrition Security (Including Indigenous Foods) Food Service Management Life Course Nutrition (Maternal Infant and Young Child Nutrition / Developmental Origins of Health and Disease / Adolescent / Adult / Elderly) 7. Media / Communication / Advocacy for Nutrition (Including Leveraging for Financial Resources to Support Scale-Up) 8. Medical / Nutrition Therapy (Microbiome / Renal / ICU / Paediatric / Oncology / Mental Health / Disability / Special Needs) 9. Nutrigenetics and Nutrition-Omics (Genomics, Transcriptomics, Proteomics and Metabolomics) 10. Nutrition (Specific / Sensitive) Interventions / Programming 11. Nutrition and Sustainable Development Goals 12. Nutrition Education and Behaviour Change (New tools / Innovative Approaches) 13. Nutrition-Related Policy / Regulation / Legislation 14. Obesity: Etiology, Prevention and Management 15. Research Methodologies for Nutrition (E.g. Dietary Assessment Methodologies; Design Thinking etc.)

16. Severe Acute Malnutrition (SAM) / Moderate Acute Malnutrition (MAM) / Nutrition in Emergencies 17. Sport Nutrition and Physical Activity 18. Sustainable Food Systems (Including Environmental Factors; Industry Response to the Changing Food Environment) 19. The New Nutrition Professional in South Africa - the dietitian-nutritionist (Training / Regulations / Continuous Professional Development)

CONGRESS FEES: REGISTRATION:

EARLY Register & Pay by Thurs 1 Dec 2022

Members of ADSA or NSSA: Full Registration

R 3 400.00

R 4 100.00

Day Registration (Per day)

R 1 950.00

Students (Full-time, non-earning students)

R 2 200.00

Non-Members: Full Registration

R 5 200.00

R 5 900.00

Day Registration (Per day)

R 2 500.00

Students (Full-time, non-earning students)

R 2 200.00

FOR MORE INFORMATION CONTACT: Conference Partner Tanya Schmidt - tanya@confpartner.co.za

2023 NUTRITION CONGRESS

28th Congress of the Nutrition Society of South Africa (NSSA) 16th Congress of the Association for Dietetics in South Africa (ADSA)

All information can be found at: www.nutritioncongress.co.za

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LATE Register & Pay From Fri 2 Dec 2022

ADVERT

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ADSA E-NEWSLETTER VOL 11

stay in touch

ADSA EXE C UT I V E CO MMI T T E E

2021 - 202 3

PRESIDENT Maria van der Merwe adsapresident01@gmail.com

COMMUNICATIONS Cindy Chin adsacomms@gmail.com

SECRETARY Carla Gerryts secretaryadsaexec@gmail.com

MEMBERSHIP Janke Draper adsamembers@gmail.com

BRANCH LIAISON Ditope Rabodiba adsabranches@gmail.com

TREASURY Estelle Strydom treasuryadsa@gmail.com

PUBLIC SECTOR Nireshnee Reddy adsapublicsector@gmail.com

COO Jessica Byrne cooadsa@gmail.com

Blog: http://nutritionconfidence.wordpress.com www.twitter.com/ADSA

AD HOC PORTFOLIO Fatima Hoosen adsa.excoassist@gmail.com

www.facebook.com/ADSAorgza

https://www.instagram.com/adsaorgza/ 26

Stay in touch with ADSA and help us spread the word to promote optimal nutrition for all South Africans

PPD Alta Kloppers adsappdqueries@gmail.com

CPD Philna Neethling cpd.adsa@gmail.com

REPRESENTATION Michelle Zietsman adsarepresentation@gmail.com

PUBLIC RELATIONS Retha Harmse adsapublicrelations@gmail.com

SPONSORSHIP Janetta Harbron adsasponsorship@gmail.com

www.adsa.org.za

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