Sally Griffin’s wellness advice

Clinical dietitian and researcher Sally Griffin’s work is fused with a passion for improving perioperative care for patients with obesity and associated modifiable risk factors through dietitianled intervention. She is known for her research on the use of a Very Low Calorie Diet (VLCD) to optimise patients with obesity for elective, non-bariatric surgery. After completing her Bachelor’s degree in Exercise Science and Nutrition and Master of Dietetics, Sally worked as a dietitian in Logan Hospital. It was at the busy dietitian outpatient clinic here that she noticed the increasing number of referrals from surgeons for patients requiring weight loss before surgery. These included gynaecological surgery, joint replacements, and cholecystectomy. “I realised that the usual method was not sustainable, and our patients weren’t losing weight. We couldn’t give them incentive because the surgeries were often so far away, sometimes up to a year of waiting. Patients lost motivation as it wasn’t really a structured program,” Sally said.

That is when she started thinking about how to improve that preparation and ensure the outcomes were what the surgeons were looking for. “Based on the literature that was available, we made changes and implemented a dietitian-led model of care combining VLCD with timely surgery dates, and found it very successful,” she said.

Sally evaluated the model and published the results as part of a Master of Medical Research. “I wanted to disseminate the results to show that this can be done because it was the first kind of model that I was aware of in Australia.” Combined with her guidance, this evidence allowed other healthcare sites to gain funding to implement the model. Currently, as a specialist clinical dietitian at Logan Hospital, Queensland, Sally is also pursuing a PhD on the impact of preoperative VLCD on surgical outcomes. She believes people’s quality of life generally improves because of changing their diets. “Research tells us that consuming a diet rich in wholegrains, vegetables, unsaturated fats, and including nuts and legumes provides our bodies with the nutrients that we need. That’s wellbeing at a broad level in terms of reducing risks for a lot of chronic conditions and improving your resilience and mental health,” she said. As a dietitian dealing with individuals, to be well overall depends on what that person needs to achieve based on their condition and treatment, Sally said. For surgeons and Trainees, given their long hours and shift work, there are very basic principles to follow. “We know from research that shift work can be a health hazard. With long hours in the theatre, regular meals and being prepared are the two basic things. That way you can fuel your body for the shift. If you skip meals, your energy levels aren’t regulated.” Sally said hydration is another important aspect that people forget. “For a surgeon, if you are trying to maintain concentration and long hours, it is really important to have at least two litres of water a day.” A big advocate of mental health, Sally said what we eat impacts our mental health. “Research is showing us there is a definite link between the gut and the brain. I see it in practice too—people start to feel a lot better mentally once they improve their diet, that’s a huge change you can see in them.” Importantly, she believes improving overall wellbeing is linked to social wellbeing. “We always encourage people, even if they are on VLCD, not to miss out on social gatherings where food plays an important role in overall wellbeing. It’s about balance—having the things you enjoy when you need to, to keep yourself happy.” Sally keeps her wellbeing on track fostering rescued greyhounds. “I do a lot of walking with them; they take up my time apart from my work and research. It keeps me happy.”