About me
Nadia has been in private practice since 2022. She believes nutrition should feel nourishing, not overwhelming, and works in a way that's gentle, inclusive, and grounded in real-life experience rather than rules. Her interest in nutrition started in her teens, and a gap year in the U.S. studying nutrition and counselling first exposed her to diet culture and the conflicting messages that come with it, which pushed her toward the actual science. That same year she moved to a plant-based diet, a choice that matched both her values and the evidence, and it's shaped her practice ever since.
Qualifications & Education
- BSc Dietetics, Stellenbosch University (2020), graduated cum laude
- Ellyn Satter Institute Training in Eating Competence (2022)
- RDs for Neurodiversity Course (2024)
- Developed the first fully vegan clinical menu at a government hospital in South Africa (Steve Biko Academic Hospital, 2021)
She works collaboratively, often as part of a multidisciplinary team, and creates space for clients to feel safe and heard rather than judged. She brings particular care to neurodivergent clients, people who feel at war with food or their bodies, and plant-based eaters. Consultations are practical and personal, with a calm presence and a dry sense of humour.
Outside of work, she's usually outdoors, trail running, surfing, or climbing, the kind of movement that recharges her and shapes what she encourages in others.She works collaboratively, often as part of a multidisciplinary team, and creates space for clients to feel safe and heard rather than judged. She brings particular care to neurodivergent clients, people who feel at war with food or their bodies, and plant-based eaters.
Areas of Interest & Practice
- Gentle, weight-neutral, and gender-inclusive care
- Sports nutrition
- Disordered eating
- Healing relationships with food and body
- Vegan, vegetarian and flexitarian nutrition
- Management of nutrient deficiencies (iron, vitamin B12, vitamin D)
- Chronic diseases of lifestyle (diabetes, heart disease, high cholesterol, high blood pressure)
- IBS, constipation and gut disorders
- Adult neurodivergence
- Autoimmune conditions
My Approach
I'm a registered dietitian working across individual consultations and larger nutrition programmes for organisations. My approach is plant-forward and evidence-based: what the research actually supports, adjusted to fit a real schedule, budget and set of tastes. No fear-based messaging about food, and no plan you can't keep up on a normal week.
Services
Individual consultations
One-on-one sessions covering medical nutrition therapy and everyday eating, with a plan you can actually follow.
Meal planning
Structured, realistic meal plans built around what's already in your kitchen and your week, not a generic template.
Support for organisations
Nutrition education, menu design, staff training and nutrition audits for teams and institutions feeding large groups.
