The ACT Dietitian. Food, Society and Culture.

Jacinta Sherlock and Sharon Croxford discuss the importance of food culture in education, and Sharon's journey in establishing a cooking school in Istanbul. They explore how culinary nutrition can address food insecurity and sustainability, the cultural influences on food identity, and the educational approaches that reconnect dietitians with the essence of food. In this conversation, Sharon Croxford discusses her passion for Turkish and Ottoman cuisine, the joy of teaching food culture, and the importance of understanding community needs in dietary practices. She emphasizes the concept of dietary acculturation, the challenges faced by migrants in accessing traditional foods, and the need for reflexivity and curiosity in dietetic practice. The conversation highlights the evolving nature of tradition and the necessity for dietitians to reflect on their biases and privileges while fostering human connections in their work. Episode 1 chapters: Cultural Influences on Food and Identity Establishing a Cooking School in Istanbul Exploring Turkish and Ottoman Cuisine The Joy of Teaching and Learning Food Culture Understanding Community Needs in Dietary Practices Dietary Acculturation and Its Impacts Challenges Faced by Migrants in Food Access Reflexivity in Dietetic Practice The Role of Reflection in Dietetics Curiosity and Human Connection in Dietetics For dietetic supervision visit The ACT Dietitian Need individual support with food and eating? Dietetics Done Differently Production & Voiceover by Ben Sorensen