Infuse Issue 7 March 2019 | Page 26

3. How do you go about writing such a book, with consideration to the current scientific evidence, but also staying easy and engaging to read? It’s a skill I’ve tried to hone over time! I did all the research first and once compiled, I worked on translating it – what does it mean for you and me in terms of what we eat and how we live our lives? I’ve tried to give enough science for those interested, without overwhelming the reader. The focus is on the foods and how to put them together in a delicious way – that’s how I believe it becomes long term! 4. How would you like dietitians to share your new book with their clients? I’d love dietitians to recommend the book to their clients and I hope it offers a resource they can trust in terms of providing clients with recipes and further reading. And of course I’d love any other promotion by fellow dietitians e.g. sharing a review or purchase links through newsletters and eDMs; posting or tagging on social media platforms; or having a copy sitting in reception. YOUR CHANCE TO WIN! We’re giving away a FREE copy of Dr Joanna McMillan's new book to one lucky Infuse reader. To enter, simply email us at [email protected] with “Book Giveaway” in the subject line. In the email be sure to include your name, email, phone and one sentence on why you need this new book on your bookshelf. Competition closes 1 April 2019 and the winner will be contacted directly and announced in the DC newsletter. 5. This isn’t your first book. What do you enjoy most about being an author? I’m basically a nerd and so love seeing a book come together. From the first boring pages of text on the computer screen, to the final printed colorful book in my hand... It’s so satisfying and I still think printed books are a terrific medium for inspiring people to eat well. Brain Food by Dr Joanna McMillan (Bauer Books) RRP: $35 ISBN: 9781925694628 Available at and where all good books are sold LEARN MORE: © Dietitian Connection @drjoannamcmillan 26 @drjoannamcmillan Infuse | March 2019