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How I became a nutritionist

My passion for health and nutrition goes back to the long journey it took to improve my son's health. I was told that nothing could be done about his many intolerances resulting in skin and gut problems, that he might need long-term maintenance medication to manage his symptoms, and that eventually he might grow out of it.

 

However, after a change in diet and lifestyle the symptoms that had been plaguing him for three years simply disappeared within a few months. This significant and almost magical improvement of his health inspired me to complete a MSc in Nutrition Science and Practice to understand how and why nutrition shapes our health.

 

I am passionate about helping people understand

how nutrition shapes their health.
 

Lin Petry Nutrition science

How I can help you

I offer Personalise evidence based One-to-One Programmes with practical changes that empower you to make informed choices to help shape your health in a positive way. Alongside I really enjoy reaching a wider audience through guest lectures, talks, workshops & Corporate Wellness work.

Qualifications

MSc in Nutrition Science and Practice at Northern College of Acupuncture / Middlesex University London

MA in Latin American Studies - Medical Anthropology at Leiden University, The Netherlands

 

Professional Bodies 

British Association for Applied Nutrition and Nutritional Therapy (BANT)

The Complementary and Natural Healthcare Council (CNHC)

I take my profession very seriously and strictly follow the rules of these governing bodies.

It is good to know that Nutritional therapy is officially recognised as a complementary therapy.

Registered Practitioners are registrants on a Professional Standards Authority for Health and Social Care (PSA) accredited register held by the Complementary and Natural Healthcare Council (CNHC).

Events that have shaped my interest in Nutrition

  • Lots of my childhood memories are about good food traditions of rural Luxembourg and Germany, where all food was local, seasonal, homemade and yummy. I still make some of the recipes and meals I grew up with.

  • Berry season is my favourite time of the year and my teenage boys still help enthusiastically with picking & jam making.

  • Green soups with lots of magic hedgerow ingredients are regularly on our menu. They make for hilarious mealtime conversations, especially when my children bring their friends over for a meal and they play "guess what’s in the soup".

  • My Dad was a passionate bee-keeper, making raw honey the sweet-of-my-life and giving me an appreciation of real foods.

  • In 1998 I wrote a dissertation on the perception of modern versus traditional healthcare of the indigenous Mapuche people in Chile. While living with a rural Mapuche family I learned about their traditional and modern nutrition and use of herbal remedies. This experience inspired me to research the role of nutrition in health conditions of indigenous peoples in Chile, Australia and Canada, which evolved into an interest in the role of our western nutrition in health.

  • The two year clinic training during my nutrition science education was a true eye opener on what it means to be a nutritional therapist and what difference can be achieved in people's life, making this the focus in my practice.

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