Infuse 5.5 FNCE Special Edition | Page 13

Today, Megan works as a research associate at
King’s College London, and has a gut health
clinic on Harley Street. She is also working
with Leon Restaurants on a UK-wide
gut health initiative.
We love watching young dietitians
grow and become successful, so
we were thrilled to chat with
Megan recently.
Megan, why did you decided
to become a dietitian?
I’ve always been in love with
food – the flavours, as well
as the community feel. My
mum is a science teacher,
so from a very young age
we were experimenting with
things like bicarb soda and
little volcanoes. She instilled in
me quite an inquisitive mindset,
which is a key asset in research.
So, bringing the love of food and
love of science together, the clear
career journey was to be a dietitian.
interview continues overleaf...
© Dietitian Connection
13
“...from a very
young age we w ere
experimenting with
things like bicarb
soda and little
volcanoes.”
Infuse | October 2018 - Special FNCE issue