Paediatric Symposium: Feeding futures through novel approaches

The evolving science of breastfeeding nutrition

As the evidence base grows, so too does our understanding of how to better support breastfeeding mothers through practical, personalised nutrition care. In this session, dietitian Niki Mohtat shares the latest evidence on how dietary intake during lactation supports both maternal wellbeing and infant brain development. She’ll unpack updated macronutrient guidance, explore the role of key micronutrients, and offer practical strategies for supporting breastfeeding women with real-world, achievable nutrition advice.

Niki Mohtat is a dietitian with a passion for supporting women through preconception, pregnancy, and postpartum. Her interest in prenatal nutrition began with her own pregnancies, where she saw firsthand how much of the information available to the public was outdated or unhelpful. This inspired her to dedicate her career to providing women with evidence-based, individualised, and practical nutrition guidance. Niki has completed advanced training through The Institute of Prenatal Nutrition Mentorship Program under Lily Nichols.

How to introduce solids to support allergy prevention

As dietitians, how do we balance the big picture of breastfeeding, infant feeding guidelines, diet diversity and responsive feeding with the focus on early introduction of common food allergens? In this session, dietitian Ingrid Roche translates the latest evidence and guidelines into clear, practical advice to support allergy prevention through solids introduction. With a focus on real-world application, she’ll share strategies to help families feel confident and supported as they navigate this critical feeding stage.

Ingrid Roche is an Accredited Practising Dietitian with many years’ experience in paediatric food allergy including a long stint at the Perth Children’s Hospital. She is co-director of Advanced Dietitians Group, a private dietetic practice in Perth, Western Australia, specialising in paediatrics and allergy. Ingrid also works for the National Allergy Council, leading the food service project, continuing her passion for training and education in food allergy.

Food exposure therapy: Hands-on support for neurodivergent clients

Building confidence, creativity and long-term progress beyond the consultation room is the goal. This session explores how practical, hands-on cooking programs can support nutrition progress in neurodivergent children and adolescents. Using her Food Exposure Therapy framework, Nikki Lancaster shares how sensory exploration, repetition and skill-building in the kitchen can foster positive food relationships, reduce mealtime stress and improve overall health outcomes. Bridging nutrition theory with everyday strategies, this session offers tools health professionals and support workers to use across clinical and home settings.

Nikki Lancaster is an Accredited Practising Dietitian, Nutritionist, and Cooking Coach dedicated to creating connection and education through culinary adventure. As the founder of Grams of Health and a specialist in personalised disability and neurodivergent-inclusive education, Nikki has developed inclusive cooking programs that bridge the gap between nutrition education and real-life kitchen skills. Through her framework of Food Exposure Therapy, Nikki and her team deliver one-on-one and group programs that help build positive, confident relationships with food.