Our practice is growing and we would love for our readers to meet the team! We will be publishing short Q&As with all of the Dietitians over the next few weeks so that you can get to know us a little better.
Meet Monique Piderit RD (SA) who is an associate dietitian at Nutritional Solutions with a Masters degree in dietetics from the University of Pretoria. Monique has worked in the private sector since 2011, equipping her with a wealth of experience in executive nutrition, corporate wellness initiatives, wellness day activations, and nutrition workshops and presentations. Monique has a keen interest in the role of good nutrition to optimize performance and recovery in athletes. Guided by evidence-based nutrition, Monique believes in an integrate approach to wellness where the key to being healthy is to adopt small yet sustainable, unique changes to your lifestyle.
What’s your favourite travel destination based on the food?
Italy (Or Eataly as I like to call it J) There is something so romantic and magical about a beautiful bowl of traditional, tomato-based pasta.
What do you love most about your job?
I love the versatility our profession. People think dietitians just help with weight loss diets. The truth is almost every medical concern or disease condition can be managed, treated, or even prevent with good food choices. Also, I enjoy how impactful our profession can be. I work mostly in the corporate wellness space. Employees spend 1/3 of their time at work, making the workplace the ideal opportunity to promote and encourage healthy nutrition. I am involved in onsite nutrition consultations, canteen audits, nutrition workshops and article writing for corporates, all impactful yet undervalued ways to address nutrition.
What recipe book do you love to cook from?
Simply Good Food by Justine Drake is a firm favourite in my home. Justine’s recipes are real and super easy, made up of everyday ingredients that area already firm staples in my kitchen.
What did you eat for dinner last night?
Skinny Bolognese: Extra lean mince made with diced carrots, celery and baby marrows, served on spiralized pumpkin taglietelle from Woolworths.
Where do you see the future of nutrition?
I think the future of nutrition is about going back to the past to be honest. As exciting as the progression of technology is, we’ve forgotten the basics of food and left behind the good, solid nutrition practices of our grandmother’s days. Young children don’t spend time in the kitchen and grow into young adults whose meals are store bought, takeaways or from restaurants. The future of nutrition lies in Michael Pollan’s famous statements: “Don’t eat anything your great grandmother wouldn’t recognise as food” and “Eat food. Mostly plants. But not too much.” We’re also moving more towards understanding and appreciating just how personalised nutrition can be as we learn more about genetics. Research is showing how we should focus more on how our genes affect what we eat and how what we eat affects our genes). Studies into the relationship between genes, food and nutrients are fascinating and the future of nutrition is exciting, and this knowledge will help the 21st century dietitian in tailoring and personalising their dietary advice to patients.
