Nicole Senior

Established in 2003, Professional Nutrition Services is a consultancy offering nutrition and diet expertise, advice, ideas and communication knowledge, skills and experience to the food sector from paddock to plate.

About the ‘fork and egg’ logo

The fork and egg are symbolic of food and eating, but also represent the many opportunities and strengths of Professional Nutrition Services.  Eggs represent high quality; after all they contain perfect protein. They are a highly nutritious food representing great value. In a culinary sense, eggs are incredibly versatile and provide clever technical capabilities – witness the finesse of a soufflé, or the marvel of a pavlova, for example. Eggs are down-to-earth, representing a traditional basic foodstuff familiar, reliable and trustworthy. Yet for a simple food, the egg has evolved to keep pace with the modern world. We now have multiple sized eggs, free-range and high-omega eggs, as well as a product called “No-egg” for those with egg allergy.  There is an active communications program from the egg industry to manage misconceptions about eggs, and the egg is now embraced by the Heart Foundation (Australia) as OK despite its cholesterol content. The egg can be seen as emblematic of food and nutrition in the modern era and thus a perfect symbol of Professional Nutrition Services.

About Nicole Senior

Nicole has been in the nutrition field for nearly 30 years and still loves it. She loves translating the complexity of nutrition into practical, do-able advice that makes sense to her audience and supports wellbeing for people and planet.

Nicole Senior

NICOLE SENIOR
MSc (Nutr & diet)

Qualifications

  • MSc (nutrition and dietetics)
  • BSc (nutrition)
  • Post-grad. Cert. Public Relations
  • Post-grad Cert. Marketing
  • Nicole is an Accredited Practising Dietitian (APD) and is required to maintain the highest professional standards.

Experience

Professional Nutrition Services has provided a range of services to a variety of clients of all sizes and types including food businesses, primary producer groups, agricultural scientists, environmental scientists, NGOs and government.

Memberships

  • Dietitians Australia (DA)
    DA Food & Environment Interest Group
    DA Corporate Nutrition Interest Group
    DA Public Health and Community Nutrition Interest Group
  • The Public Health Association of Australia (PHAA)
  • The Nutrition Society of Australia (NSA)
  • Australasian Society of Lifestyle Medicine (ASLM)
  • Climate and Health Alliance (CAHA)

 

Q&A with Nicole, Principal Nutrition Consultant

What is your personal philosophy about food and health?

Food is life! Time spent growing it, sourcing it, preparing it, eating it and composting the scraps is time well spent – a kind of daily meditation for wellbeing and a social glue that keeps friends and family connected. Nutritious food is fuel for living and thriving. The business of food is important for people, communities and economies and the triple bottom line approach and social responsibility to be better is more pressing than ever. The way we eat has a profound effect on the planet and its people. I’m committed to supporting the evolution of our food system toward producing better outcomes for health, wellbeing, our environment and communities. I fight the environmental insult of food waste at every opportunity.

What is your personal philosophy about food and health?

Food is life! Time spent growing it, sourcing it, preparing it, eating it and composting the scraps is time well spent – a kind of daily meditation for wellbeing and a social glue that keeps friends and family connected. Nutritious food is fuel for living and thriving. The business of food is important for people, communities and economies and the triple bottom line approach and social responsibility to be better is more pressing than ever. The way we eat has a profound effect on the planet and its people. I’m committed to supporting the evolution of our food system toward producing better outcomes for health, wellbeing, our environment and communities. I fight the environmental insult of food waste at every opportunity.

What motivates you in the field of nutrition?

Food makes the world go around and affects everything in one way or another. I’m constantly amazed at the ability of the right foods to benefit individuals, communities, populations and the world. It’s also nice to have knowledge, experience and insight that so many people are interested in; I know I’ll always be needed, and I try to use my power for good.

Why do you think despite knowing about healthy eating, people keep eating badly?

Because it’s too hard. Unfortunately, healthy choices are not always the easiest or cheapest choices, and there is declining food literacy in the community; that is, the knowledge of food and how to cook it for health and enjoyment. An added factor is that too many people take food for granted and don’t appreciate what it took to arrive on their plate. Good nutritious food is valuable in so many ways and we must respect the resources and people required to produce it. We are very fortunate in Australia to such great food to enjoy.

What is a short, sweet and simple piece of advice for people wanting to eat for better health?

Eat mindfully and respectfully but with gusto and appreciation. Try to eat with good intentions to yourself, to others and to Mother earth.