An Interview with Sprain's New Nutritionist, Molly McLaughlin.
1. Hi Molly! We are so excited to have you on the Sprain Brook Manor team! Can you tell us a bit about your background and education?
I completed my Bachelor of Science in Applied Human Nutrition major in Dietetics, at Mount Saint Vincent University. I completed my internship at a rural hospital in Canada, where I gained experience in various settings of the hospital. Some of these clinical specialties included adolescent medicine, surgery, oncology, diabetes, nephrology, critical care, and long-term care. Once I finished my internship, I went on to work as a community-based Registered Dietitian, where I worked with chronic disease prevention groups, to increase their knowledge and understanding of basic nutrition theories. In addition to this, I provided nutrition counselling to clients with various health conditions. Although I loved working on the preventative and promotional side of dietetics, I was missing the clinical and interdisciplinary aspect. That is why I decided to pursue this role!
2. Why did you choose to work as a nutritionist and with seniors?
I have always loved working with the older aged population. I had the opportunity to complete one of my dietetic rotations in a long term care facility a few years back. Working as a team member of the inter-professional health-care team, and getting to interact with the residents on a daily basis, made my job enjoyable and meaningful. That is why I returned to this field of work!
3. What are you most excited about with your new position?
My colleagues here have been absolutely wonderful. Since starting my position a week ago, people have been supportive, kind, and more than willing to help me with anything that I have needed. It is evident that everyone here views one another as family.
4. What do you like best about this facility compared to others you’ve worked with?
I like how everyone working here gets the job done, and can smile while doing it. Other long-term care facilities that I’ve worked at in the past, did not have the same warm and welcoming feeling that Sprainbrook has. It sure makes coming to work that much more enjoyable.
5. What three words would you use to describe Sprain?
Collaborative, empowering, and compassionate
6. Can you give us your best “healthy choice” tip for nutrition?
A healthy diet should not be about deprivation; it should be about eating healthy foods that nourish your body. Instead of labelling foods as BAD or GOOD, or thinking about what foods we should cut out of our diet, let’s focus more on increasing our consumption of foods that are going to be beneficial to our health! I am not a vegetarian nor vegan, but consuming a plant-based diet the majority of the time has been linked to lowering a person’s risk of developing chronic disease later in life. EAT YOUR VEGGIES!