ION, which publishes Optimum Nutrition, was founded to teach nutrition and inspire future generations. Graduate Lorna Rhodes (DipION mBANT rCNHC) told us how, after many successful years as a cookery writer and food stylist, she launched her new career in nutritional therapy — just as most of her friends were retiring!
What drew you to nutritional therapy?
“Since the early ‘80s I was attracted to the world of alternative medicine, having fallen out of love with traditional medicine. I switched to a naturopathic GP who did kinesiology [principles of movement] — very radical in the ‘80s... and I read [Patrick Holford’s] The Optimum Nutrition Bible (1997) avidly. I made enquiries to the Institute to study, but didn’t feel I could manage the course, as I was so busy writing cookery books at the time. But I did get there about 15 years later!”
How does your experience as a cookery writer and food stylist fit into your practice?
“To help clients make dietary changes they need support, and giving them easy, tasty recipes helps support them with their programme. My clients love my recipes and I get great feedback; they feel confident trying them, knowing my background. I still develop new recipes and have been writing for the Waitrose Weekend paper, in the Healthy Everyday section.”
Being an older ION graduate, what do you think that you have been able to bring to your practice as a result of your age and experience?
Esta historia es de la edición Winter 2018/19 de Optimum Nutrition.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición Winter 2018/19 de Optimum Nutrition.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
Summer Of
Summer is when we want to be out and about, as the warm embrace of the sofa on a cold winter’s night becomes a distant memory. So where do you go when the brain is willing but the body just can’t cut it at the same level of performance that it managed decades ago? Graeme Wilcockson reviews a few ways to satisfy those competitive weekend instincts that will tax both mind and body — yet leave you able to move on Monday morning
Common Kitchen Practices Making Us Sick
Every year, thousands of us fall sick from food poisoning because of how we have handled food. Louise Scodie and Louise Wates look at common ways in which we are going wrong
Could Antioxidants Save Our Bacan?
Nitrates and nitrites have long been linked to cancer. We look at how they are part of a chain reaction that may not always be harmful to human health... So what’s the case with bacon?
Eat For A Glow That Is More Than Skin Deep
Now that summer is here, it’s time to peel off the layers and make some vitamin D. But if your skin isn’t as peachy as you would like, or if you are worried about staying safe in the sun, find out how good nutrition may support your skin’s health. Maggie Charlesworth writes
Natural Beauty
If headlines about microbeads from cosmetics polluting our seas have got you wondering how you can do your bit for the environment, try using nature’s harvest to feed your skin. Hannah Maryse Robinson writes
A Summer Selection Of Goods And Goodies
Lazy Vegan frozen Chunky Pulled Peaz is a gluten-free, plant-based protein source suitable for vegans and — with a substantial texture — flexitarians.
Do Something Different
As many of us are concerned about keeping our brains active, Ellie Smith investigates whether trying something completely new could boost both our brain health and mental wellbeing
Lifting Weights, Lifting Confidence
When Bianca Mills was bullied at school she could not have dreamt that she would be able to speak in front of a group of women, let alone coach them in lifting free weights. She told Louise Wates why she believes buddying-up is just as important as physical strength for fostering confidence
Teaching Children How To Forage
Catherine Morgan finds out how foraging can teach children (and adults) about more than nature’s store cupboard, and can foster an understanding of and respect for the environment.
Keep Calm And Curry On
In August, India celebrates the anniversary of Indian Independence, yet the Anglo-Indian community, a legacy of the British Raj with its roots in European and Indian ancestry, still treads the cultural line between both communities. Jenny Mallin, author of A Grandmother’s Legacy, tells us about the fusion food in her family and recipes passed down through the generations
