I am a career clinician with over 17 years tertiary hospital experience as a senior dietitian. I would consider myself a generalist with broad clinical knowledge, experiences and skills are applied across interests including multidisciplinary and delegated models of clinical care, clinical education, safety and quality, organisational change, and the application of pragmatic, action research to measure and improve routine clinical care.

Tell me a little bit about your job and/or describe a typical day for you?

My usual job is as a senior Dietitian at the Prince Charles hospital. A typical day involves balancing multidisciplinary patient care, clinical education, research and clinical service management commitments.

What do you most enjoy about your role?

Working with and learning from patients and the very eclectic group of local, national, and international people I work with day in, day out. I really enjoy the many opportunities I have to represent patients, taxpayers, dietetics & allied health, and broader healthcare service providers when planning and reviewing how clinical services can be developed and delivered locally and more broadly.

Tell me a little bit about your career in dietetics thus far and/or why did you choose dietetics as a career?

I loved biochem and human physiology, scientific process and speaking to people. I also didn’t want to deal with sputum or other digestive byproducts and I didn’t have the cash to buy my own medical or vet practice… so Dietetics it was.

What would be your number one tip to someone starting their career in dietetics?

Food to just about everybody in the world is far more than just nutrients in different coloured packages.

What is one interesting fact about you?

I’ve worked as a roof tiler, chef’s assistant, farmhand, professional crayfisherman, library clerk, web publisher, and for Arthur Murray School of Dance.

Thanks to Vanessa Jenkin for profiling Jack