A CHILLED GLASS OF CHAMPERS WITH GEORGIA FROM GH NUTRITION
What is your drink of choice? A chilled glass of champers!
Tell us a little about yourself?
I always like to start with my age, as I look about 12. I recently just turned 26 and am a Dietitian and Nutritionist, who specialises in disordered eating. I run my own business, GH Nutrition, and within that I see clients, present body positive talks to girls high schools and workplaces, and make and sell wholefood products to local cafes and IGA’s around Canberra.
How did GH Nutrition come to be? I like to remind people that Dietitian’s and Nutritionist's are not always the food police. After finishing my Psychology degree, I studied to become a Dietitian because of my own experience with the eating disorder, Orthorexia Nervosa, when I was 19. Having an unhealthy obsession with being healthy, I found this time in my life very isolating, and scary, and getting help where I could actually connect with the health professionals was very difficult. I remember going to a Dietitian and her telling me to eat an ice-cream that night for dessert. For someone who hadn't eaten anything unhealthy for two years, I found her lack of empathy very demotivating and never went back. It wasn’t until I founds someone that I really connected with that I realised that is what I wanted to do. I wanted to get better, so I could become qualified and help other young women feel how this woman had made me feel. Here I am seven years on. This isn’t to say my recovery was easy. It was bloody hard work and required the constant support of my loved ones. But today, I get to help women, and men, of all ages, heal their relationship with food and everyday I pinch myself.
Any advice for those who are thinking about turning their dreams into a reality? Don’t get stuck in your head, just do it. As someone who is a perfectionist procrastinator, I like to remind myself that even if I don’t think it is 100%, it is still good and deserves to be seen. My Dad always tells me, “bite off more than you can chew and then chew like hell”. I try to live by this and force myself out of my comfort zone when it comes to work opportunities.