Track & Trace

Identifying which foods allow your body to operate at an optimal level is key to overall wellness

- OLIVIA MORRIS

How did you get into the field of nutrition?

When I moved into high school, I came across nutrition in science, since then, the topic left me completely fascinated. I studied nutrition and dietetics at Saint Joseph University in Beirut, Lebanon, but it’s not an easy process. It takes a few years of demanding classes and a 12-month internship in a hospital and passing a board exam to become a certified clinical dietitian. While it’s been a challenge and a lot of hard work, I’m grateful I chose a domain to work in that I’m truly passionate about.

What drives the passion for your career?

In the last 11 years of practising dietetics, the best gift that I can is hearing from my patients, “I no longer need my blood pressure medications”, “I can now fit into my jeans”, “you helped me to have a happy and healthy life” – this makes it a rewarding career path. I also love being a dietitian because I am learning every day. I learn things from my clients, other dietitians and other healthcare professionals. The job never gets old because the medical field is constantly changing. We are always learning new things about medicine, the human body and its relationship with food. I truly feel that twenty years from now I will still not be bored doing what I do. I’m always growing as a practitioner and perfecting the art of counselling people on nutrition.

What is the difference between a food intolerance and a food allergy?