Introducing BJU's New Clinical Dietitian, Jackie Gao
Back in Beijing after many years of training and working overseas, Beijing United Family's (BJU's) new Clinical Dietitian Jackie Gao is excited to teach the fine people of this city about healthy eating and provide nutrition support to patients in need.
How long have you been a nutritionist and dietitian?
I’ve been a dietitian for seven years. I graduated from the University of Auckland (New Zealand) in 2007 with a bachelor of sciences degree, majoring in Physiology. Nutrition has always been my interest. I wanted to do nutrition as my career so I moved to Sydney (Australia) in 2008 and completed a master’s degree in Nutrition and Dietetics from the University of Sydney in 2009. I’ve been working as a dietitian since then. Before coming to Beijing United Family Hospital, I was working in three major hospitals in Sydney: Gosford Hospital, Prince of Wales Hospital, and Sydney Children’s Hospital.
What sparked your interest in nutrition?
I think it originated from personal interest because ever since I was in high school, I’ve always been interested in my own nutrition and my own health. I’ve always been interested in looking at recipes and health magazines. I guess part of it is because I simply love food. Just before I completed my undergraduate course I thought, “Wouldn’t it be great if I work in Nutrition as a career?” So I did. I made the right decision in studying Nutrition and I’ve always been a dietitian since. I started working in hospitals as a clinical dietitian and I found that’s where my interest is.
What brings you to Beijing?
I came to Beijing because my family is here and it’s where I lived for many years before I went overseas. I’ve been studying and working overseas for 14 years now. It’s been a long-term plan to come home and be united with my own family in Beijing. Another reason is that I always wanted to work in Beijing one day to participate in the development of Nutrition services because I know these are not as developed here as they are in other Western countries. I’m very lucky to have been appointed to the role of Clinical Dietitian at Beijing United Family Hospital. I think it’s the most desirable work environment for me in Beijing.
What is the best part of your job?
My favorite part is chatting to people about their dietary habits and giving advice that’s tailored to them, because everyone is an individual. This is more so in an outpatient setting [seeing patients who come in during clinic hours for an appointment]. Whereas in an inpatient setting [seeing patients who are hospitalized], it’s more about working with doctors, nurses, and other team members to work out a nutrition care plan, so that patients can receive good nutrition while acutely unwell, achieve quicker recovery after a surgery, or learn how to manage chronic diseases at home. It’s very rewarding, for example, to see a premature baby gaining weight, a diabetic patient getting their blood sugar under control, a patient recovering sooner after a major surgery, and family members seeing their loved ones get out of the hospital sooner after being in hospitalized.
What kinds of patients do you see at BJU?
I’ve worked in both adults' and children’s hospitals, so I have experience seeing a wide range of people – different age groups and different clinical areas. I can see basically anyone who would benefit from nutritional support or advice. In this hospital, in an outpatient setting, I see patients who are referred to me, such as patients who have diabetes (gestational, type 1, or type 2), children who don’t grow well, people who are above their healthy weight range, or those who simply would like to eat healthier. I give advice for vegetarians, pregnant women, and people with food allergies and food intolerances. I provide nutrition support for the elderly and those who need a special diet. My area of interest, though, is nutrition in early childhood (the first 1,000 days of life): starting from breastfeeding to introducing solids to nutrition for toddlers. In the last four years at Sydney Children’s Hospital, I have spent a lot of time seeing infants and children with feeding problems, growth failure, and fussy eating problems in addition to other conditions.
As for patients who I see on the wards, I frequently see premature babies (often born before 30 weeks) who require nutrition support directly into their bloodstream. I see patients before and after major surgery – for example bowel surgery after a newly diagnosed bowel cancer. I see patients who can’t eat or drink because of severe nausea, vomiting, or diarrhea while they are receiving chemotherapy for cancer. We use a lot of therapeutic diets for people who can’t eat or drink at certain time points due to their acute or chronic clinical conditions. Nutritional supplements can be used if needed. The aim is to maximize patients’ nutritional intake, improve nutritional status, and improve quality of life.
Apart from that, we do a lot of education for patients and family members. This includes, but is not limited to, diet management for diabetes, heart health, weight management, and renal diseases.
Do you come across any stereotypes about dieticians when you meet new people?
What I often get asked is, “What do dietitians eat?” when I say I’m a dietitian. They feel I would judge them if they tell me what they eat but, as a matter of fact, I don’t and I won’t. I guess there’s a lot that people don’t know about what a dietitian does, and what healthy eating and good nutrition is about.
I would for love people to come and chat to me if they have any questions about food and nutrition, as I’m more than happy to give you advice that I think is the most useful, practical, and, more importantly, individually tailored to you.
Jackie Gao is a Chinese-born, Australian-trained dietitian and nutritionist. To make an appointment with her, please call our service center at 4008-919191.
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