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Nutrition: Janet Lau
31 Plays4 years ago
Season 2, Episode 1: Janet Lau is a clinical outpatient dietician in New York City. Listen to Janet discuss how to build a healthy relationship with food and obstacles that prevent her patients from having a balanced diet.
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Transcript
Introduction & Guest Introduction
00:00:09
Speaker
You're listening to The Wound Dresser, a podcast that uncovers the human side of healthcare. I'm your host, John Neary. My guest today is Janet Lau. Janet has been a clinical outpatient dietician for nearly 20 years, most recently with Wild Cornell Medicine. She studied food and nutrition science at Hunter College in New York City and has been certified as a holistic health coach. Janet, welcome to the show.
00:00:38
Speaker
Thank you so much for having me, John.
Healthy Food Relationships
00:00:40
Speaker
So I want to first start off by, uh, maybe looking at the broader picture of food and nutrition. I feel like people can quickly just sort of jump into different diets that they're exploring or, or different, you know, intermittent fasting, things like that. Um, but in, and all your work as a dietician, you know, what does a, what does a healthy relationship with food, uh, look like?
00:01:05
Speaker
Well, my take on what a healthy relationship looks like is when you can eat all the colors of the rainbow, not get too hungry, nor become too stuffed. And when or if that does happen, what did you learn from that experience so you don't continue the vicious cycle? Not be afraid to try something new.
00:01:27
Speaker
try to avoid too much or depriving yourself of things that you enjoy. Because what I've noticed that ends up happening is that when you do see it, people start binging. And then the binging is typically of unhealthy choices. And then that deprivation, because of doing it for so long, when you do have the one cookie, for example, it starts becoming self-sabotage, where you just say, screw it.
00:01:56
Speaker
Let's just continue this. So it's basically about always being mindful about the choices that you're making and what you're deciding to eat.
Tools for Dieticians & Common Health Issues
00:02:06
Speaker
So then as a dietician in a clinical setting, like what, to kind of build this healthy relationship with food, like what are some of the tools that are in your toolkit and how do you cultivate that relationship? Yeah, that's a good question. So typically when I'm in session with a patient, I ask a whole bunch of questions.
00:02:25
Speaker
to kind of understand where maybe they could use some improvement. And what I found after years of experience and also my personal experience is that they do need nutrition basics. My style is really based on structure. So I chat about some key points, which include how to eat, when to eat, what to eat, how much to eat.
00:02:49
Speaker
always embed hydration activity and self care and also in the process so that they have an understanding of how to go about in creating and cultivating their journey towards like good health and wellbeing. So when somebody walks into your office, what are some of the common issues that they're experiencing? I'm sorry, what are the
00:03:16
Speaker
the comment like conditions or elements that they seek your expertise about? So lots of the patients come in and they are telling me that they feel fatigued, tired. They typically come in with autoimmune. They also, you know, it's a combination of either they want to gain weight or they want to lose weight, typically lose weight more so than gain. And then at times I've had other patients with
00:03:46
Speaker
prenatal questions or diabetic or some other interesting like skin issues and I had a lot of digestive issues. So we go through a lot through integrative health and wellbeing.
Janet's Personal Journey in Nutrition
00:04:07
Speaker
I want to actually now take a step back and hear more about your journey. Like how did you get into nutrition and
00:04:15
Speaker
you know, ultimately into being a clinical dietician. Yeah. So that, I mean, I personally had my own struggles with nutrition.
00:04:25
Speaker
You know, I grew up within a family who was emotional eaters. Our block was lined with fast food. So this is my daily exposure. The way my my mom provided love was through food. So, you know, it was great until it wasn't great when I started having digestive issues. I had
00:04:51
Speaker
I was overweight. I was always feeling fatigued. I got headaches and migraines. So it was a whole bunch of conditions that I knew that, you know, something had to just stop. So, you know, and then I went to see doctors and they would give me kind of a very typical, you know, lose weight and drink more water kind of spiel. And I was like, that's not what I'm looking for, you know? So I enrolled in nutrition
00:05:19
Speaker
The nutrition program at hunter college to kind of find more answers and it was a great experience and I started working for lots of inpatient long term care settings. For more treatment based types of approaches, so I.
00:05:36
Speaker
had the pleasure and understanding to deal with obesity or people with hypertension, cardiovascular disease. But I wanted more and I didn't know what that was. And so in my research, I just was playing around and looking for the next step to my career. And I found the Institute of Integrative Nutrition. And when I enrolled, it was everything that I was looking for because everything resonated as far as
00:06:05
Speaker
wanting to prevent. So when I completed the course, I started to do a lot of freelancing and do meal planning. And then I wore so many different hats, being a dietician at the bariatric center, as well as oncology, prenatal, and a number of other institutions. So I really got my feet wet to understand
00:06:30
Speaker
patient encounters and then felt really comfortable in the outpatient position. So was able to kind of really develop my career in helping a number of conditions and prevention at that as well.
00:06:46
Speaker
I made a lot of interesting
Emotional Eating & Lifestyle Impact
00:06:48
Speaker
points there. One of the first things you mentioned was about emotional eating. And I know this is pretty huge for me. I can just identify so many points in my day where either I'm having a bad day or angry about something. And I kind of just look to food to kind of cope with those emotions. So can you expand on how really the role that emotions and stress play in our eating and how we can sort of build a better approach
00:07:16
Speaker
Identifying whether you know that we're eating for the right reasons.
00:07:21
Speaker
Yeah. A lot of my patients, they're very stressed and they end up, you could say rush to get to work. They wake up and they don't have time to eat. So they're rushing and they land at work and they now are meeting the demands of the day. So they thought they could have breakfast, but then they can't. And now their breakfast is being pushed towards lunch. And so now they're just starving. And then now they're just choosing something that they
00:07:51
Speaker
you know, something fast, right? And likely something really tasty.
00:07:56
Speaker
So then, you know, that takes them to, you know, holds them over until however many hours they have to continue working through that. And then now they're just spent and they just want to relax. So now they're home and they're kind of like looking through the fridge because they haven't eaten for however many hours and now they're just, you know, going into town. So that's some of the patients that I've seen. And so,
00:08:23
Speaker
with that said, and they're going in day in and day out this way, I could understand where emotions, stress can start kind of cause some GI issues, maybe some sugar issues. So what I typically mention is that basic structure to help frame how their day should
00:08:53
Speaker
you know, embed food in it so that they can feel fueled, and are, you know, fueled, like, appropriately throughout the day, so they can, you know, meet the demands, and they're not going through these mood swings, if that makes sense. Yeah, so how do you, as a dietician, kind of put your foot in the wheel and say, like, you know, start moving things in the right direction with that, those sort of emotional patterns?
00:09:24
Speaker
So I, you know, it's it's kind of like, yes, food is very emotional as well. So I do want to make sure that they enjoy what they eat. But I do want to make sure that they do it within a structure like way. So it's not all over the place, which is why I asked them some questions like what time do you wake up? What when's your
00:09:49
Speaker
first meeting, when's your lunch break? So I understand how, what times I can provide to customize the timing that they should be eating. And then we talk about the types of foods that they should be plating. So I want to make sure that they have you could say referring to the might play diagram, a source of protein, a source of starch or a vegetable and making sure they have lots of vegetables.
00:10:16
Speaker
and or fruit in that meal so that they feel balanced for that time period until the next time they eat. And that way, when they're feeling balanced, they're able to kind of meet the demands of the day. You've said before, you also said like, you know, the speed at which, you know, life goes can play a factor. You said the accessibility of fast food can
00:10:46
Speaker
point is to make bad choices. All those kind of point to like a bigger, you know, it's almost just like American culture, right? Like the fast lifestyle, fast food, even like eating alone, not eating in community. So how can you like, how can you sort of make positive changes when sort of like everything around you is kind of, kind of a negative eating culture?
00:11:14
Speaker
Yeah, great question. I always do my best to make sure that they are as proactive as they can be in meal planning and prepping.
00:11:27
Speaker
And it depends from patient to patient, right? Some people have better options than others. So if you don't have the greatest option, what are your options then? Shopping for food proactively, meal planning proactively, bringing in your foods so that you're not, you know, subjected to the foods around you that may not be as healthy is important. But let's say you forgot your lunch, then what are your choices in the area that you can make
00:11:56
Speaker
a more complete and balanced meal from. So, you know, I think it depends from patient to patient, but those are like the challenges that we talk about in session from patient to patient.
Diet Trends & Long-term Habits
00:12:12
Speaker
I know everybody is kind of just constantly bombarded via social media and sort of other outlets with, you know, sort of these endless bad diets, you know, the paleo diet,
00:12:25
Speaker
I'm sure you know well better than me, kind of all the diets that are out there. So can you kind of just describe some of these diets and perhaps offer some commentary on each of them? Let's see. So the paleo diet is basically, you know, heavy
00:12:46
Speaker
protein-based diet with vegetables. Depending on how restrictive it is, if you're going more restrictive, it would be removing the grains. But you can have root vegetables in place. And you can have fruit as well. But I believe sparingly, I don't
00:13:08
Speaker
think there's any beans included. So that can be quite restrictive. And some of the practitioners have delivered those diets based on, you know, let's say the patient's condition. These diets typically are therapeutic purposes.
00:13:29
Speaker
So typically if a patient is having some autoimmune issue or something inflammatory, or for example, rheumatoid arthritis, they tend to employ these diets so that they feel better, bodily wise or fatigue. So that could be helpful temporarily. There are other diets. One, two that I'm familiar with is the FODMAP diet.
00:13:59
Speaker
It's a diet to help your GI system. So you would do that about four to six weeks, remove certain foods, and then return those foods back strategically. So that's another really helpful diet for patients who are struggling with bloating or gas and other GI distress.
00:14:25
Speaker
I've gone through those diets with patients and they felt so much better after having done that. There are other diets like one I personally know, which is the mediator release test. It's called the MRT slash LEAP protocol. It's a food sensitivity test. So you get blood work done and then you
00:14:49
Speaker
get the results back in like green, yellow and red bars, which indicate least reactive, moderately reactive and reactive foods. So we, the dieticians base their diet protocol on the test results and start off with the first quote unquote safe foods, which are the green least reactive foods. And then we do like a five phase program where they start
00:15:13
Speaker
implementing food packaging diet. That diet has also been really amazing for people with inflammatory issues or autoimmune or some kind of skin issues, GI distress, for example. But I know the intermittent fasting diet, it's quite popular.
00:15:40
Speaker
It's pretty much people usually do the 16 hours of fasting and the eight hours that they can eat within that timeframe. But it also depends on how strict that you want to be with the timing with that. Personally, I find that
00:15:57
Speaker
you know, we typically, you could stay fast anyway from the time that we eat dinner last night to the next morning where you eat breakfast, so that can run anywhere from eight to 12 hours. I think that's pretty typical. And I find though that if you extend that fast
00:16:20
Speaker
too late or too long, it can create more problems than benefits, especially for certain patients who, let's say, have low blood sugar to begin with, or somebody who eats small meals already, so they tend to feel hungry sooner. That might not work if they're elongating their fasting period. I don't necessarily agree with dieting.
00:16:49
Speaker
Um, I think, you know, these, you know, depending on the diet of the main purpose is to make sure that you are, um, improving your health, um, and then should return to a more sustainable type of diet where you can do lifelong and embed a number of colors and variety in your diet so that you have good, good health. Yeah. I've kind of always felt like.
00:17:15
Speaker
of the few instances where I've tried out a different diet or something that you're almost setting yourself up to fail in a way because, you know, it's not something that. It's necessarily sustainable, not something that you're even really interested in doing longterm. So, um, is that sort of maybe a battle you have with, with patients in that they're looking for maybe this short term.
00:17:37
Speaker
sort of plan and then maybe going back to some other familiar eating habits versus, and then maybe on the other hand, you're trying to kind of push them towards like a longer term healthy lifestyle. Is there ever kind of a clash of, you know, what a diet looks like and what the plan's gonna look like? Oh my God, John, yes, absolutely. It's quite frequent, in fact. Yeah, it's, you know, it's,
00:18:04
Speaker
easy to counsel, right? Because I know what I know. I think the struggle is really to understand the patient and to know their views on health and wellbeing, right? Which it's quite subjective from person to person. So they come in and they have their own, you know, healthy, quote unquote, diet plan. And it's very hard for them to hear out a different approach.
00:18:32
Speaker
Because of, you know, thinking, oh, you know, juicing and salad, that's what the healthy diet. But if they're not embedding all the colors or the macronutrients in that plate.
00:18:47
Speaker
no wonder why I can hear where they're fatigued or tired or they don't feel fueled or able to withstand the demand or the time of day they're feeling pretty low in fuel by the end. So
00:19:08
Speaker
It is a struggle that I go through, but it's also a very welcoming challenge because that's where when I do and make these recommendations, however small they are, and they come back and they say that their energy has improved or their GI has improved because of some simple basic nutrition recommendations, it's a win. It's a win-win situation. You also said that people come in sort of with different
00:19:38
Speaker
Different notions, right? And I'm sure with that, they come in with different cultural backgrounds, etc. And so in particular, I'm curious to hear how you approach the topics of like meat and dairy. People probably have all different, you know, feelings, ideas about what, you know, what a healthy lifestyle looks like and how that includes meat and dairy. So what are your big
00:19:59
Speaker
When someone's trying to decide whether they want to include meat or fish or dairy or you know, I guess animal products in general in their diet What? What's the first starting point and how do you kind of build that discussion? So personally, I'm not a restrictive dietitian So I I welcome, you know all types of food into a person's diet but a lot of times let's say a person already has what they what they
00:20:26
Speaker
you know, what they think is important, like they're already a vegetarian. So I just make sure they have adequate protein. But based on your question, I, you know, I don't have any particular feelings of being for it or against it, it's really kind of making sure what would warrant them to not have it, right. So if they have something, if they have some inflammation in their body, so
00:20:56
Speaker
you know, typically pro-inflammatory foods would include red meat and dairy. So that might not be something that I would include. For example,
00:21:10
Speaker
let's say they have GI distress, but so they can't really have beans, for example, because we know they're gas and bloat for me, then I would say it's important to embed some meat for some protein in their diet, or if not meat, then have it be chicken or fish, for example. So I kind of meet where the person's at, so we kind of help to continue to customize.
00:21:32
Speaker
Um, but my philosophy is if it's not something that you are, uh, feeling any distress with for that particular food, then I wouldn't necessarily remove it. It just would have to be firm, like good sources, obviously like organic and fair trade and while caught all those good labels.
Nutrition & Non-traditional Health Issues
00:21:53
Speaker
I imagine sort of in integrated nutrition, you, you kind of, you're, you're, you're taking a more holistic approach, right? So.
00:22:00
Speaker
I imagine, you know, you have obviously have a lot of patients who, you know, come in for, like you said, the big issues, GI issues, hypertension, I'm sure diabetes, you know, looking to lose weight.
00:22:13
Speaker
Are there any kind of unconventional ways that you use nutrition to treat people? Right off the top of my head, like say like mental health or other things or similar, you know, things, do you kind of use nutrition to treat people like exclusively for that? Yeah, so referring back, I have a lot of patients who have had inflammatory autoimmune issues.
00:22:40
Speaker
And when we're talking about that, you know, many of the patients medication hasn't been
00:22:49
Speaker
you know, the end all cure all, right? So they're looking for more and what they could do. So when they're chatting with me, I offer them options depending on where they're at. Some of the, you know, at the baseline, they're, you know, when they're going through their food diary, they could use some improvement, you know, a lot of the patients don't have adequate vegetables into their diet. So at baseline, they could work on that and hydration along with that and activity.
00:23:19
Speaker
you know, the pandemic has definitely kind of created this remote setting where people are less active. So it's important to kind of make sure that they're moving and they're, you know, hydrating well, and they're eating well as well. So at the baseline, that's what I chat about. But if they wanted to do a little bit more of a restrictive protocol, one thing that I've
00:23:46
Speaker
that became very popular is that food sensitivity test that I've helped patients with. So again, it is a blood test, and then they receive the results. So some patients are looking for more conclusive answers to what's causing maybe the inflammation. There are probably other environmental factors, but with food, it's the possibility. So
00:24:12
Speaker
After they do this blood test, then I help interpret the results. And then we work with kind of a program for six months. I've gotten amazing results with that where patients have been at a symptom score level of like 80, 85, 90. And then they went down to like the teens, like 14.
00:24:34
Speaker
or so. So it is quite significant as far as what helps in this case of food being something that could help their disease state and alleviate their conditions like anxiety, like sleep habits, like skin issues or pain, like joint pain, or GI distress. So it's quite thorough, I would say.
00:25:04
Speaker
I think, you know, throughout the episode, we've alluded to like, you know, different factors, why, you know, having a good diet, having having a healthy relationship with food is hard, but just just to recap, like, why? Why is this such a like a hard issue for people? Like, why is it so even, you know, I feel like I'm thinking about this all the time in terms of like what I eat and how I can eat better. You know, why are we making this out to be like harder than it needs to be?
Cultural Influences on Diet
00:25:30
Speaker
Oh my God, that's a great question. I mean, it's like food is everywhere. And I think there's just so much embedded in food, right? So it's like your relationship with food, your emotions, your mood, your surroundings, your influences, social media. I mean, we're always talking about food. So I think it's hard when you have
00:26:00
Speaker
you know, you know, what you should eat, you know, quote unquote, but then you're like, oh, you know, your friends are meeting up and it's like, you know, 10pm and it's time to have some fun, you know, so you're going out for drinks and then and then the night goes on, you know, revolving around food. So I could understand
00:26:23
Speaker
it's playing such a emotional factor in feeling good, right? Because we associate food with comfort and, and, you know, many good times, right? That comes with food. So I could understand it being a struggle all the time. I feel like if you, you know,
00:26:47
Speaker
If you're a smoker, you try and quit smoking, or if you're trying to lay off alcohol, you can stop drinking or attempt to stop drinking. But with food, if you have a problem with food, you can't stop eating. You still have to interact with food. You can't just avoid it altogether.
00:27:14
Speaker
I guess is there how do you see that distinction right between just like quitting something together and then the challenge with food where you can't you can't like quit it all together? Yeah, so, you know, I think I think that's the kind of
00:27:32
Speaker
It's that place where people are like, when they hear you can't have it, that is the problem, right? So I mean, for the general population, that's why I think what we do is so special because it's not approaching it that way. It's like, well, why can't you have it, right? Because there's no such thing as like,
00:27:58
Speaker
I don't like to label food as good or bad. They're healthier choices and not so healthy choices. Why can't we have it all? But making sure that you have more of the healthier choices than the non-healthier choices. So it's kind of like swinging with that balance that I think really creates
00:28:22
Speaker
kind of a beautiful marriage, and then you feel like I can have the best of both worlds, right? Because there's a great quote, I think it's by Ali Krieger, she's a dietitian that that stated, there's no such thing as fear or guilt in my world, only joy and balance. I love that. And I think, I think too many people look at food in a very
00:28:47
Speaker
negative connotation where I shouldn't have it and I should have this and that creates that you know that kind of like yo-yo right that that diet where you're like you know I can't have it but when I don't have it so much then I'm gonna have a lot of it and not stop so which is why I don't like to be restrictive you know I make sure that they are eating the balanced meal but if they do want to treat
00:29:15
Speaker
go for it, you know, but after a meal, I always say, just because they're less likely to have as much when they've already kind of eaten till satisfaction. Let me just paint a hypothetical situation for you that I was thinking about the other day. Maybe you can give me your insight on it. So if you, you know, the balance between, let's say you could have, you can have 500 calories of junk food, or would you want to have
00:29:44
Speaker
Uh, like say like 300 good calories and 300 bad calories. So you would have more of a balanced calorie count or a lower junk food count. Ooh. Um, calories. Uh, that's probably one topic that I aim to avoid just because it, it, it doesn't mean anything when you're looking at calories, right? You can have like 500 calories of donuts.
00:30:14
Speaker
500 calories of blueberries. I more so like to focus my sessions on protein, starches, and vegetables, and then also portion that out. So it's not about calories. It's more about what does your healthy plate look like, and then portioning out so it's adequate. Because I find you could have your calories and overdo it with popcorn.
00:30:44
Speaker
But, you know, and you could say if you compare popcorn as a snack versus an open-faith sandwich, right? You would have a much more complete plate if you had an open-faith sandwich, right? And you feel much more nourished versus having a, you know, a bag or two of popcorn where you're just like, I'm still hungry. Does that make sense? So I always look at
00:31:13
Speaker
you know, creating a healthy relationship with food should be with food, not the calories from it, because it's just so much more with food and that it offers than the calories. Right. You don't want to just kind of take this reductionist approach where you look solely at the facts on the back of the bag.
Personal Diet Approach & Cooking
00:31:30
Speaker
Yeah. I'm sure by this point, everybody's kind of wondering like what your diet looks like. So why don't you give us the rundown of kind of, you know, things you eat, things you try to stay away from, etc.
00:31:44
Speaker
Um, so let's see the things I eat. I enjoy, uh, do you, first off, do you, uh, are you a follower of any sort of, are you like a vegan, a vegetarian or anything like that? Or are you kind of just, uh, very fluid in your approach? I'm, I'm very fluid and I've had many years to figure out what works and what doesn't work. Um, so I.
00:32:09
Speaker
And I understand that different foods provide different energies depending on when I need it, if that makes sense. So I think it just depends from person to person.
00:32:23
Speaker
like, for example, this morning, I had a, you could say an open face sandwich where I toasted a slice of bread, and then add in some ghee, a little jelly, and then I had my chia seeds, flax seeds, hemp seeds, sea pollen, cinnamon, with a cup of coffee. So that was my breakfast. And then
00:32:45
Speaker
Yeah, and then I had for lunch, I had a broccoli, like a really like half of a potato with some, I think it was some like grass-fed beef and then some broccoli and corn with that. So that was my lunch. Yeah, and then I had a little bit of my salt and vinegar chips to kind of create some crunch and some flavor alongside that.
00:33:14
Speaker
So again, a little bit of everything helps, you know, helped. And then I had like a peach after that. Yeah, I think that's nice. If I asked anybody else that question on the street, like what, you know, what does your diet look like? They would probably give me, you know, some sort of description of their, their rules and their, but you kind of just jumped into, you took me down memory lane of your day today where, you know, breakfast and lunch. And I think maybe that's a more, you know,
00:33:44
Speaker
mindful approach to how we eat and stuff. Yeah. Um, last question for you here. Um, and then we'll jump into some fun ones as well. Can you really like appreciate food without being a cook? I feel like I, my, my shortcoming is in a way is that I don't cook very much. So I can't truly appreciate and have like that, you know, deeper relationship with food because I, I don't, you know, really
00:34:11
Speaker
stick my hands into how it's being made and putting and like seeing the food actually get on my plate. John, what are you waiting for then? You got to go for it. And this is what I love about what I do. It's like, well, if you haven't done it, then do it. What's stopping you? You know, on a weekend, if it is kind of
00:34:35
Speaker
You know try to make things fun, right? That's the approach so If it's not exciting for you to do it on your own invite some people To do it with you. So it makes it a little bit more of a adventurous experience but I I think it's a different level of appreciating when you can cook what you've made It's definitely like
00:35:04
Speaker
a beautiful experience when you are like, Oh, I made this, you know, and, and you're tasting the flavors and then it just gets better after that. Um, and then you find that what you made better than what you could have bought. You know what I mean? It's like, I, I made it the way I wanted to make it, not the way they made it for me. So if it elevates that experience and makes it more wholesome and healthy at that, um, as well as, you know, cheaper, right? Yeah.
00:35:34
Speaker
Oh, yeah, definitely. That's something I'm going to work on. So you're going to be that boost. I think that's a good thing. I don't cook with other people. So maybe I'll invite somebody over next time and we'll have a gastronomical experiment. John, I mean, if I could, I would be cooking with you. Let's do it this Saturday. We'll see John and Janet cooking together. That's exciting.
00:36:03
Speaker
All right, time for a lightning round series of fast paced questions that tell us more about you. So what is your favorite food? Oh, my gosh, I have so many. I mean, I love sushi. I love ramen. I love oro sabichuela con pollo. That's rice and beans and chicken. I mean, I don't I don't
00:36:32
Speaker
There's just so many foods I love. Yeah, that's some of them. Can I just leave it at that? I guess that's a tough question for a dietician, right? But you'll have to narrow this one down. What is your favorite junk food? Oh, all right. It's getting down to the dark side, huh, John? One of them.
00:37:00
Speaker
is I love Oreo cookies, so I don't buy them because it's going down hard. No, I've learned a lot of willpower throughout my years, so I'm able to control myself, but that is one thing that I really enjoy.
00:37:19
Speaker
Yeah, Nabisco makes it so easy with those Oreo containers. They just have that little, you know, drag-a-closs flap on the top and you can just stick your hand in there. I don't know about that, John. I get the Newman's or the Nature's Path ones.
00:37:36
Speaker
Okay, y'all go for the classic Nabisco anymore? No, it has to be, you know, a little higher in ingredients. Boutique Oreos, I guess.
Self-care & Patient Fulfillment
00:37:48
Speaker
What's your go-to self-care routine? Oh, I like that question. So I found a love for movement. You know, back in the day, it was always about image, right? How to get the
00:38:02
Speaker
flat stomach or those kind of thoughts, right, when you're young. Now it's totally for mental health and groundedness. So that's really embedded, you know, whether it's yoga, whether it's hiking or biking, or I don't know, some great YouTubes that I started to follow. Heather Robertson, MadFit, PopSugar, those are
00:38:31
Speaker
Some fun ones. So yeah, weights and cardio. It's all good there. What's a hobby or interest you'd like to pursue more? Let's see. My husband bought me a ukulele. And I would love to learn how to play it. Somewhere over the rainbow. There you go. Yeah. And sing that song, yep.
00:39:00
Speaker
And lastly, what's the best part of being a dietician? Oh, you're asking me such great questions, John. The best part is hearing that they feel better. It's great, you know, that it works. And, you know, trusting in the structure is first allowing me allowing me to be part of their journey is is
00:39:31
Speaker
you know, so honoring. And along with that, trusting my advisement and recommendation is also something that I truly sincerely appreciate. And the icing and the cherry on the cake is really that they feel better. So when I hear that, it's like a pause, a pause, a pause, and kudos to their health and commitment to their health. Janet Lau, thanks so much for joining the show.
00:39:59
Speaker
Yeah, my pleasure, John. This was fun. Thanks for listening to The Wound Dresser. Until next time, I'm your host, John Neery. Be well.