Volume #131 / May 2015 · DIETITIAN’S DAY CONFERENCE WRAP UP By Accredited Sports Dietitian,...

2. THE VEGETARIAN ATHLETE BY SDA FELLOW, GREGORY COX

3. TIPS FOR MAXIMISING YOUR SOCIAL MEDIA PRESENCE TO GROW YOUR SPORTS NUTRITION PROFILE BY ACCREDITED SPORTS DIETITIAN, TERI LICHTENSTEIN

4.DIETITIAN’S DAY CONFERENCE WRAP UPBY ACCREDITED SPORTS DIETITIAN, REBECCA ELKINGTON

6. YOGHURT CULTURE – IDEA TO SHELFBY ACCREDITED SPORTS DIETITIAN, CHERIE GWOZDZIEWSKI

7. THE TRANSITION FROM JUNIOR FOOTY TO THE BIG STAGE BY ACCREDITED SPORTS DIETITIAN, JESSICA SPENDLOVE

8. SDA HQ UPDATE - ANOTHER PIECE TO THE MARKETING PUZZLE

www.sportsdietitians.com.au

Volume #131 / May 2015



THE VEGETARIAN ATHLETEBy SDA Fellow Gregory Cox (PhD, APD)

With the renewed interest in ‘clean eating’, vegetarian diets have regained popularity amongst fit, healthy people and competitive athletes alike. Other than being ‘hip’, reasons for athletes to adopt a vegetarian diet vary and may relate to a perceived performance benefit, enhanced recovery or to assist weight management. The Position Statement of the American Dietetic Association states that vegetarian diets, including total vegetarian and vegan diets, are healthful and nutritionally adequate [1] – worth noting by mainstream nutrition thinkers!! Appropriately planned vegetarian diets can provide sufficient energy and an adequate range of carbohydrate, fat, and protein intakes to support performance and health in athletes [2], although studies on vegetarian athletes are limited [3].

No surprise - a proportion of females that restrict or avoid meat (especially red meat) and describe themselves as vegetarian, do so to restrict energy intake in order to attain a lean body composition [3]. Occasionally, this may be a sign for disordered eating and reduced energy availability [4]. It’s worth monitoring body composition of people that switch to a vegetarian diet as this will assist you to ensure daily energy needs are met.

Limited data from well controlled studies are available to support or refute whether a vegetarian diet either enhances or compromises sports performance. Vegetarian diets tend to be higher in nutrient-rich carbohydrates, antioxidants and phytochemicals which are conducive to enhancing muscle refuelling and maintaining health and well-being during periods of strenuous training. However, vegetarian diets are high in fibre and lower in energy, protein, fat, vitamins B12, riboflavin, and D, calcium, iron and zinc than omnivorous diets. Female vegetarians have a higher frequency of suboptimal micronutrient intakes, particularly iron, zinc, calcium and energy than male vegetarians and omnivores. These characteristics often raise concern among coaches and support staff as to whether a vegetarian diet can fully support the nutritional requirements of training and competition in athletes – this is where dietetic expertise comes into play.

Vegetarian athletes, particularly children and adolescents, those engaged in heavy endurance training and those striving to increase muscle mass may have difficulty meeting daily energy requirements. These athletes should be advised accordingly. Vegetarians have been found to consume, on average, lower protein intakes than meat eaters, although most protein intakes met population reference standards and the slightly higher sport-specific guidelines for protein of 1.2–1.7 g/kg BM/d [5]. While it was once thought that various plant proteins had to be consumed in the same meal to provide all essential amino acids, complementary meal planning is no longer considered

a requirement [2]. Misinformed or unplanned athletes following a vegetarian diet may struggle to meet daily protein intake goals and incorporate adequate protein at strategic times throughout the day (i.e. during the post-exercise period) to optimise the response from daily training. Furthermore, vegetarian athletes travelling for extended periods that rely heavily on eating out may also be at risk as many eating establishments do not typically incorporate protein rich plant-based alternatives.

Vegetarians have lower mean muscle creatine [6] and carnosine stores [7] than non-vegetarians; this may reduce the performance capacity of maximal and sustained high intensity exercise bouts, respectively. Interestingly, switching to a lacto-ovo-vegetarian diet from an omnivorous diet substantially reduces muscle creatine levels within only 3 weeks [8]. As the benefits of creatine and β-alanine supplementation are inversely related to the athlete’s initial muscle content, vegetarians are likely to experience greater gains in maximal exercise and sustained high-intensity exercise following supplementation with creatine monohydrate and β-alanine than omnivores, although this is yet to be confirmed. Creatine and even beta alanine supplementation might be a more powerful strategy for aging (stores deplete with age), active female vegetarians than a young gun male gym head – just putting it out there!

REFERENCES

1. Craig, W.J. and A.R. Mangels, Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc, 2009. 109(7): p. 1266-82.

2. Venderley, A.M. and W.W. Campbell, Vegetarian diets : nutritional considerations for athletes. Sports Med, 2006. 36(4): p. 293-305.

3. Rodriguez, N.R., N.M. DiMarco, and S. Langley, Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and athletic performance. J Am Diet Assoc, 2009. 109(3): p. 509-27.

4. Nattiv, A., et al., American College of Sports Medicine position stand. The female athlete triad. Med Sci Sports Exerc, 2007. 39(10): p. 1867-82.

5. Janelle, K.C. and S.I. Barr, Nutrient intakes and eating behavior scores of vegetarian and nonvegetarian women. J Am Diet Assoc, 1995. 95(2): p. 180-6, 189, quiz 187-8.

6. Burke, D.G., et al., Effect of creatine and weight training on muscle creatine and performance in vegetarians. Med Sci Sports Exerc, 2003. 35(11): p. 1946-55.

7. Everaert, I., et al., Vegetarianism, female gender and increasing age, but not CNDP1 genotype, are associated with reduced muscle carnosine levels in humans. Amino Acids, 2011. 40(4): p. 1221-9.

8. Lukaszuk, J.M., et al., Effect of creatine supplementation and a lacto-ovo-vegetarian diet on muscle creatine concentration. Int J Sport Nutr Exerc Metab, 2002. 12(3): p. 336-48.



TIPS FOR MAXIMISING YOUR SOCIAL MEDIA PRESENCE TO GROW YOUR SPORTS NUTRITION PROFILEBy Accredited Sports Dietitian, Teri Lichtenstein

Teri Lichtenstein, a sports dietitian and one of our members, has her own digital consulting business FoodBytes, specialising in digital nutrition communications. Over the next few editions of FUEL, Teri will share her tips and advice for maximising your social media presence using various platforms to grow your sports nutrition profile. If you wish to engage further with Teri, you can contact her at [email protected] or follow her on Twitter @terilichten.

TWEET TWEET!Imagine if someone asked you a question on a sports nutrition topic, and your answer could not contain more than 140 characters. That could be quite tricky right? But imagine how powerful that answer could be if you could get your single message across within that 140-character limit.

That’s the power of Twitter, my personal favourite of all the social media platforms. In today’s world, where the pace is getting faster and no-one has time to read long media posts, those who are successful on Twitter are able to engage effectively with their target audience and add real value, and they do this by saying less not more!

To be successful on Twitter, everything should centre on who you want to read it. You need to know who is your perfect customer and what do they actually need. Start by writing a Twitter mission statement on your profile that addresses whom the account is for and what it delivers. For example, your Twitter profile bio could be “Sally Jones is an Accredited Practising Sports Dietitian specialising in X. Follow her for updates on Y.”

Another key to success on Twitter is sharing valuable information. You can get away with a fair amount of self-promotion if you provide information that will help people, especially your customers. In his book “What would Google do?” Jeff Jarvis said, “Do what you do best and link to the rest.” You can build a valuable Twitter account with hardly any original content, if it is well curated.

There are so many ways you can use Twitter as a valuable marketing tool to grow your business and career. Here are five ‘Twitter tricks of the trade’ that can help you to get the most out of this valuable social media platform.

1. Build relationships When you share something that someone else wrote, don’t just tell people why it’s great and share the link, also include the Twitter handle of the author. This will get you right on their radar as someone who supports and appreciates their work. That’s the first step to building a relationship.

2. Lists, lists and more listsI highly recommend you sort your networks into lists to help manage your different audiences and make it easier to listen to conversations. Lists are a great way to get information on a specific topic, e.g. you may create a list of all triathletes. You can also add someone to a list without having to follow them and not have their tweets clog up your feed. I have created a Sports-Dietitians-Down-Under list. Please contact me to add your name to the list.

3. VisualsThere is a lot of research to show that images and videos get more views and engagement on Twitter than text alone. Use images to stand out from the crowd and share your expertise; there is a higher chance it will resonate with your customers.

4. Tools of the tradeThe advanced search feature of Twitter will allow you to find relevant hashtags, events, people or brands, with which you want to engage. Use this to find new followers and listen to conversations. There are many other great tools where you can search using hashtags, such as Topsy, where you can search for any tweet since the creation of Twitter, or Tagboard, which will collate content relating to a specific hashtag within seconds of it being posted. There are hundreds of other free analytical tools that will allow you to measure your success and return on investment (time being your most valuable investment). SocialRank helps you to determine who are your most engaged and valuable followers and also analyse your colleagues or competitor’s followers.

5. Join the conversationWhilst Twitter is a great listening tool to find out more about your audience and followers, it is also worthwhile engaging in the conversations. Add comments when you retweet someone else’s content - If you edit the text to make it fit within the 140-character limit, it is good etiquette to include ‘MT’ at the start, to signal a modified tweet. Get involved in tweet-ups, e.g. EatKit, a monthly tweet-up hosted by APDs Catherine Saxelby and Emma Stirling on a range of nutrition topics. Even better, start your own sports nutrition tweet-up to connect with like-minded individuals and engage in the world of sports nutrition.



DIETITIAN’S DAY CONFERENCE WRAP UPBy Accredited Sports Dietitian, Rebecca Elkington

What better way to celebrate Dietitian's Day than to bring together 250 Dietitians, along with six renowned presenters, to celebrate the work that we do and to reflect upon what it means to be a Dietitian in today's media climate. Dietitian Connection, under the Directorship of Dr Maree Ferguson, pulled off an inspirational day under the banner of "Inspiring leadership and innovation in nutrition". Highlights for me included being star-struck by Maggie Beer and her work with improving nutrition in aged care, a journey down the path less trodden in a dietetic career through the eyes of Dr Sue Shepherd, and a reflective assessment by both Glenn Cardwell and Dr Joanna McMillan of where we are at within the current social media storm, and how we can get our message across to the public in a more effective manner and become respected as the nutrition experts.

MC for the day, as well as presenter, Glenn Cardwell offered some psychological insight in to the potential root of the problems we currently face when getting our messages across to the public. Glenn proposed the reason that "celebrities" are currently striking a chord with audiences better than we are, and turning the tide on the perception of Dietitians as the nutrition experts, was a function of the Dunning-Kruger effect1. Put simply, the less you know about a topic, the more you think you know and the easier it is to be confident that you know everything there is to know. Conversely, the more you know, the more you realise that you don't know and the less confident you can appear about what you do know. Confidence and conviction is one of the keys to getting our message across.

There is also a high level of suspicion around science and complicated or complex answers, whereas the public will gravitate towards a simple answer. And the answer is simple; SUGAR! Not only is science a cause of suspicion, but a fact is readily disputed, whereas a story never seems to be. So, Glenn

offered some valuable advice in using case studies as our "stories" to draw our audience in and then to follow on from the story with our facts. In other words, use case studies to illustrate a point and you will get more people on board with your message.

Glenn also implored that we need to use simpler ways of writing and presenting when appealing to the masses. The basis for this is that the Adult Literacy and Life Skills Survey, 2006 showed that 46% of adult Australians do not have the literacy skills for everyday life and work (which was not linked to IQ). In other words, the majority of adults have difficulty working out a train timetable or catching a plane. We need to give out positive messages, make them clear, and be practical by telling people what they CAN do/eat, rather than what they CAN'T/SHOULDN'T. No matter the audience, always be thinking "is there a simpler way I can do that/design that/write/present/say that"? Then, because as Dietitians we really do "know our stuff", we can take the simple message further and present our deeper understanding and knowledge when fielding questions. Often we are tempted to cram everything we know on to our slides and we end up losing our audience along the way.

The discussion around making our messages simpler was also elaborated upon by Dr Joanna McMillan while addressing "Competing in the Diet Wars". The warring diets (and these always change with time...) are currently the Anti-Sugar vs the Anti-Grain vs The Paleo vs the Gluten Free vs the Fasting Diets vs the High Protein diets vs is Saturated Fat Good or Bad? Now all of these have a simple message as their core and their message is of course the solution to all our health problems, or so their avid advocators would have us believe. These messages resonate with the public because the public wants a simple answer. Importantly though, Joanna illustrated that in her work and travels she has discovered that the majority of Australians are not in fact following any of these fad diets. These fad diets seem to have elicited instead the rise of "elite nutrition" for a few, as opposed to the many. These elitists, however, currently have the loudest voices, and so, we need to adjust our message in order to compete with these loud voices.

“Quote goes here if neccessary - The first adjustment Joanna believes is necessary is to drop the term “everything in moderation”. After she explained her reasoning I had to agree with her. After all, what does “moderation” mean?”



The first adjustment Joanna believes is necessary is to drop the term "everything in moderation". After she explained her reasoning I had to agree with her. After all, what does "moderation" mean? It implies that we should eat everything in the same amounts. Do we really want people to be eating confectionary in the same amount as vegetables? No, we really don’t. Joanna suggests that the word "moderation" is really quite uninformative and appears to have 'dumbed-down' our message. So one of our challenges is to translate our knowledge into simpler messages that the public can grab hold of, but to be careful not to make them seem so simple as to have us appear that we don't really know what we are talking about. In addition to this challenge we also need to change the image or perception of 'us' as a profession. This is because we are currently perceived in the public eye as being boring, out-of-date, corrupted by the food industry, trained in dietary dogma, and unable to see the real truth.

To improve our image Joanna suggests that we make sure we are seen as the professionals and that we understand the science, as it is our job to translate that science in to a message that people can really understand. I feel that as Sports Dietitians we are currently doing this well and that the SDA's work in the recent past in raising the profile of Sports Dietitians has achieved exactly this with the public. Joanna went on to

implore us to showcase that we are the ones that are trained to analyse and evaluate the research and are then capable of tailoring the message to the individual and their needs, as opposed to the broad catch cries and "one size fits all" approaches out in the media. The majority of Australians (86% by Joanna's recent survey) are basically confused by what it means to eat healthily and aren't really following the warring diets anyway, so don't let us waste our time on arguing over these. Australians mostly want to know how to eat healthily on a budget. As Dietitians, we have the knowledge to translate the confused messages in the media and to help guide people to a better knowledge of what a healthy food is. So, talk about foods and not about nutrients. Joanna refers to carb-rich foods, protein-rich foods, and not "carbs" and "proteins". Let's show the media and the public that we understand the science and that we are the experts in this particular area. Let's not be stuck in our ways and keep an open mind, be across what else is happening in the world, so that we are the ones commenting in the media and in the limelight, driving Australia toward a healthier and a happier future. After all, isn't that why we all chose this career as our calling?1 Kruger, J. and Dunning, D (1999). "Unskilled and Unaware of It: How Difficulties in Recognizing One's Own Incompetence Lead to Inflated Self-Assessments". Journal of Personality and Social Psychology 77 (6): 1121–34.



Why or how did you come up with your product idea? I have always been interested in food and cooking since a young age and grew up loving to cook and bake. I always said I would have a lolly shop or ice cream shop when I was older which isn’t too far from the truth. Working as a Dietitian in corporate health, clients would always complain they could not find healthy food, particularly yoghurt or ice cream that tasted good without being packed with sugar or high in fat. At that time the frozen yoghurt trend was booming in the USA and a friend over there suggested that

we should set up a similar concept here but make it healthy (as nobody had actually developed a “healthy” fresh and frozen yoghurt concept yet). After months of research and remembering the feedback from my clients over the years I started up my company Yoghurt Culture – Fresh and Frozen Yoghurt.

2. What steps did you have to take to get it from an idea to a final product?Where do I start! It was a lot of work and sometimes I just wanted to give up. But I had clear vision and set goals along the way that made the process much easier. The biggest tip I’d have for others is to start with is market research so that you don’t start a business or develop a product that people are not going to buy or is too similar to competitor products. Market research for my products involved looking at my target market, travelling within Australia to test and analyse competitor product’s (nutrition information and claims, packaging, visual appearance etc), running focus groups, travelling to the USA to do a course at The Frozen

YOGHURT CULTURE – IDEA TO SHELFBy Accredited Sports Dietitian, Cherie Gwozdziewski



Dessert Institute and analyse the market where the products and concept was so successful as well as trialling my product with various target groups to get feedback. I was lucky enough to test my products at the AIS, St Kilda FC, Geelong FC, Western Bulldogs FC and Sports Dietitians Australia (thanks!)

Other steps that were involved to get the product from idea to final product were:

• Meeting with and sourcing suppliers and manufacturers. • Working with the manufacturer to develop a product that

I was happy with - this was a difficult step as it was a new concept to develop healthier frozen yoghurt.

• Working with graphic designers to develop packaging, logos, business cards etc.

• Determining all of the costs involved with the set up and running of the business

• Working out where and how I was going to sell the product

3. What challenges/unexpected hurdles did you come across in the process (e.g. legal issues, food safety, etc)?As I was developing a concept store there was more to consider than just the product itself. Decisions had to be made about the type of store (retail, food truck, mobile), the look, point of difference to existing stores and location. Finally I settled on converting a shipping container into a mobile healthy catering business to cater major events around Australia as it was a unique concept that nobody else had done. I realised I could reach a much bigger audience, be flexible with my location and had no competitors at that stage. Frustratingly, as I had developed a unique concept and my product was more nutritious than existing products on the market I found some of my bigger competitors copied some of my ideas and products for their business.

4. What was the best/most fun part of the process?The product testing was my favourite part of the process as I love cooking and experimenting with recipes, textures and flavours. I thoroughly enjoyed developing the menu and toppings bar, finding suitable options for allergies/intolerances and developing recipes for the other product lines (e.g. smoothies, breakfast bowls and healthy slushies). It is a process that keeps evolving. We got asked to cater a private event for Michelle Bridge in Sydney a year and a half ago which was pretty exciting and Shannon from the Biggest Loser also came and bought some of our yoghurt at The Sydney Easter Show last year as well. Moments like that keep the business exciting and keep you motivated.

5. Any other insights/comments that would help members in a similar situation in the future• Believe in yourself and your product. If you don’t, how will you

expect a customer to buy your product. I believe it’s better to try and fail than to never try at all.

• Be patient and persistent and you will get there in the end with dedication and hard work.

• Don’t be afraid to ask for help. You will learn so much along the way which is something nobody can teach you. Run your ideas past friends, family and colleagues to gain feedback to get you started.

• Speak to people who have been in a similar situation or have been through the process. Listen and take feedback on board.

• Be prepared to diversify and adapt to the ever-changing market and consumer demand.

• Australia needs Dietitians to help drive change in the food industry to improve the quality and nutritional value of products. It’s often not that people don’t want to eat healthy but a lack of healthy convenient food products and meals that is the problem. I really encourage and support anybody willing to have a go to help improve the food supply and health of Australians.

If you are looking for a healthy catering option for your next event or function- big or small - please contact Cherie via email ([email protected]) or Facebook – www.facebook.com/yoghurtculture | Instagram - @yoghurt_culture | Twitter – www.twitter.com/yoghurtculture. SDA Members will receive 10% off their total catering package.



THE TRANSITION FROM JUNIOR FOOTY TO THE BIG STAGE By Accredited Sports Dietitian, Jessica Spendlove

I sat down with Jack Steele who is a first year draftee at the GWS GIANTS to ask him what his first pre-season has been like at the GIANTS and how he survived.

Name: Jack Steele

Age 19:

Junior Club: Belconnen Magpies

Draft (Academy Player): Pick 24

Position: Midfield

Favourite Food: Chocolate

Least Favourite Food: Quiche

Jack, now you have survived your first AFL pre-season can you tell me how you found the training at the GWS GIANTS compared to the Belconnen Magpies? “Obviously training is much harder as I now train throughout the day compared to before where I just trained at night. Previously we trained 3x per week for about 2 hours per session compared to training 4x solid days now in much hotter conditions. Training is much longer and much harder at the GIANTS”

Are you doing any different types of training to what you have done previously? “At the magpies they expected us to do weights on our own, but I never really did anything structured so this is the first time I have done a structured weights program. I am also doing pilates and wrestling for the first time.”

What was the hardest thing you found about being drafted and moving to Sydney?“Definitely being away from my family and friends. Each time I go home and visit though it takes less time for me to get back into my routine in Sydney at the GIANTS which is a positive thing. I am feeling more settled in Sydney now.”

Moving out of home for the first time, how have you managed your meal planning and preparation? “At the GIANTS the welfare managers (Craig and Melissa Lambert) have helped a lot. Each week we (first year players) make a list of groceries we would like for home including breakfast and snack options which Mel goes and buys for us. A few times per week we have lunch provided at the club, and on

other days I normally buy my lunch from the GIANTS café. Dinners are provided at a few different restaurants, and I choose options, which you (Jess) have been shortlisted as good options. On the weekends, we are left to fend for ourselves a little bit. Pat (Patrick McKenna)and I have cooked a few meals including spaghetti bolognaise and some stir fries. On our day off we also cook Eggs on toast for breakfast. The cooking classes that we (the first year players) did with Tony (chef) and you helped a lot.”

Do you think nutrition had a role in helping you get through your pre-season?“Yes, it definitely has. Especially the work we (Jack and myself) have done on improving my breakfast. I now try and fuel myself as much as possible before I come to training. At the beginning of pre-season I was struggling eat before I came to training and then getting really hungry and feeling tired during the morning session.”

What changes have you made to your breakfast across the pre-season?



“When I first arrived in Sydney I was sleeping in and only having an up & go on the way to training. I now set my alarm earlier, wake up and have a bowl of cereal (Weet-bix or sustain) and an up & go before I leave home, and then when I arrive at the club I have some toast or fruit. I feel much more fuelled, and get through training without feeling hungry and have a lot more energy.”

What struggles did you have with managing your eating and training? “My main struggle was eating before training in the morning. Throughout the day my intake changes depending on how hungry I am and what type of day it is.

From the work we have done together, I have been able to train my stomach to tolerate more food before training by trying different options and having some at home, and then a top up when I get into the club.”

Have you made any changes to your previous nutrition intake to help facilitate the increased training load? “Before being drafted I didn’t eat structured, I use to eat when I was hungry but didn’t really plan my meals. I would always have breakfast and dinner, but across the day at work I would mainly snack rather than have a proper lunch meal. Aside from having more structured meals and snacks, I also now make sure I have some good carbs and protein with each meal and snack, as I have learnt that is important for fuelling and recovery.”

What are the three most important nutrition tips you learnt which helped you get through the pre-season?1. The importance of having a good breakfast to fuel me for training. I use to think if I didn’t have anything in my stomach I would be lighter and run better, which I have now learnt is not correct, and I train harder for longer with a bigger breakfast.

2. The role of nutrition in Recovery. At the GIANTS we have a recovery station so as soon training finishes we have our individual protein shake or snack and some fruit to help us start recovering. I never realised nutrition had such a big role when it came to recovery.

3. That you have to replace more fluid than what you lose in a training session or game. I have learnt by weighing before and after training I need to replace 1.5 times what I lose during a session to make sure I am hydrated. “

How did you find the two NAB games you have played in?“They were quick, very quick.”

How did it feel to kick two goals in the second game?“It was unbelievable, very exciting. Mum and dad were in the crowd. I could hear mum yelling out in the second game when I kicked my first goal. It was very exciting.”

What is your favourite post game recovery meal? “I have been enjoying the Mexican food that Tony (chef) has been cooking. I find it easy to get down and it is very tasty. I don’t like anything that is too heavy after a game.”



Who doesn’t love a jigsaw puzzle? We all have our habits when tackling those little squares - do you sort first? Find the corner pieces first? Group the pieces by colour? However you go about it, there is something quite satisfying when you lay down the final piece to reveal that picture.

Over recent years, we’ve been chipping away at our own jigsaw puzzle - to grow awareness of the sports nutrition industry and you guys, accredited sports dietitians, and the role you play in supporting people achieve their goals - whatever that may be.

During the last strategic plan we rebranded the SDA logo, ‘re-skinned’ the website, launched ourselves into the social media sphere, and conducted some really interesting market research to better understand our target audience and the importance they place on nutrition to achieve their goals, to name a few.

The next pieces of the puzzle are being laid down this month as we start the roll out of our new website. Eight months in the making, this is a significant investment and capacity building project which will take SDA and, more importantly, YOU our members to the next level.

Objectives of the new website are:

• To make it the “go to” website for nutrition content, tips, recipes, latest news for active Australians and their networks. In doing so, we’ll raise awareness of the benefits of a great nutrition plan for peak performance and drive people to ‘Find a Sports Dietitian’;

• To provide members with easy, intuitive, user-friendly access to a variety of resources and tools that support you to be exceptional, in the settings where you need it most; and

• To reduce the time spent by the office team doing manual data extraction, manipulation, and freeing us up to use our time on tasks that computers can’t do.

Our new friends at Digicap, along with the SDA team including our Interns and Website Working group have spent many hours pouring over creative designs, cleaning CDP data, updating fact sheets, creating recipes, reviewing products.

On 27 April you had a sneak peek at the public facing pages, as well as register for the 2015 Conference. You would have found all your old favourite content - factsheets, product reviews and the SDA Blog. You hopefully spotted some of the new stuff like recipes and the “Subscribe to our Newsletter” option for the general public to learn more about what you do.

Front and centre of the new website is the FIND An Acc Sports

Dietitian - still listed by state yet with some added search features around Sport and Expertise. We encourage all our AccSD members to be listed here – it will be the primary channel SDA directs business to your way.

We hope you will be suitably impressed with the final product - a fresh, engaging, content rich site that will draw in a cross section of active Australians to learn more about what you do and, ultimately, book a consult with you.

Now it’s all good and well to have this fabulous new website but we can’t do this alone. Here’s where YOU come in - our members – as the next pieces of our puzzle. We need your help and support to jump on board, be strong advocates for this great profession and showcase your amazingly clever skills and attributes.

On 18 May the member portal (CDP section) will be live and accessible for you to jump in and view your profile in the new site. You’ll have ONE WEEK to reset your password (required as we have new hosting for the site as well) and upload a picture of yourself (esp for Acc & AdvSDs who will be listed) which will be viewable from the homepage.

We’re hosting a webinar on 18 May as a ‘how to’ guide for you -

SDA HQ UPDATEANOTHER PIECE TO THE MARKETING PUZZLEBy Melinda Jacobsen – Executive Officer

YOU



please join us if you can. This will be recorded and circulated again during that week.

Why one week? Because on 25 May we GO LIVE to the public and the site will look so ‘schmick’ with your smiling faces welcoming people to the site.

This new website is for you - a new shiny toy to use to promote your business and profession to your existing and prospective

clients. Share it, keep your profile updated and most importantly be proud of it and what you DO.

Each piece helps to build the puzzle of a world in which Accredited Sports Dietitians are recognized as an integral part of active and committed athlete’s team helping them achieve their health and performance goals.

2015 PD EVENTS: Pop these dates into your calendar and stay tuned for more information:

13-16 MayDAA Conference - Perth

21 MayWebinar w Liz Broad – 1:00pm – 2:00pm (AEST)

20 AugustWebinar w Peter Reaburn – 1:00pm – 2:00pm (AEST)

19 NovemberWebinar (Topic TBC) – 1:00pm – 2:00pm (ADST)

SDA CONFERENCE – LEADERSHIP & INNOVATION FOR PRACTICE SUCCESS

We were excited to finally open Conference registrations via email to members late in April. If you missed it, visit https://preview.sportsdietitians.com.au/sda-conference-2015/ to view the program and register for the event.

Conference Venue: Waterfront Venues, Docklands, Melbourne, Victoria.

Dates & Times: Friday 23rd October – 10:00am - 4.30pm Saturday 24th October – 9:00am – 4:00pm

And do join us for a glass of bubbles on Friday evening (from 6:30pm) 23rd October, upstairs at Platform 28, 82 Village Street, Docklands VIC 3008



CONTACT USPlease contact us at [email protected] for any of the following:

• Comments and feedback • Change of contact details • Enquiries regarding membership

POSTAL ADDRESS: Sports Dietitians Australia Sports House Level 2, 375 Albert Road South Melbourne, VIC 3206

Phone: +61 3 9926 1336 Fax: +61 3 9926 1338

Website: www.sportsdietitians.com.au

Volume #131 / May 2015 · DIETITIAN’S DAY CONFERENCE WRAP UP By Accredited Sports Dietitian,...

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Transcript of Volume #131 / May 2015 · DIETITIAN’S DAY CONFERENCE WRAP UP By Accredited Sports Dietitian,...