You ' ve made the transition from fulltime academic into full-time freelance communicator in nutrition . Are there any challenges or unexpected barriers you ' ve had to overcome in that journey ?
I ' ve had to learn new skills like tendering and putting proposals together , working on building relationships with clients and making sure I deliver what the client is after . It ' s been a good learning experience with lots of interesting opportunities and I ' ve really enjoyed the diversity .
How do you balance working for industry or a company that ’ s commissioned you to work for them versus maintaining an independent voice ?
The reality is that that when you have clients , you are never one hundred percent independent . Every dietitian that does this work has to come up with a line they ' re comfortable with – my line is that I don ' t want to be closely linked with a particular brand , so most of the work I do is scientific advice that my clients can take or leave . There is no right or wrong way , you just have to do what you ’ re comfortable with .
Image courtesy of Dr Tim Crowe
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© Dietitian Connection 12 Infuse | May 2022