Better Health Through Nutrition

Coeliac disease affects around 1 in 100 Australians, but many people are still undiagnosed.

Written by Kate Stoker, Principal Dietitian at Simply Nutrition Dietitians

What we often see in clinic is people living with ongoing gut symptoms, fatigue, or nutrient deficiencies without a clear diagnosis.

Getting properly tested for coeliac disease is important, because if it’s missed or misdiagnosed, it can lead to long-term health complications. If you’re dealing with ongoing gut symptoms, working with a stomach and bowel dietitian can help guide the process.

Common symptoms

Symptoms can vary significantly, and some people have very mild or no obvious digestive symptoms at all. This is where a dietitian experienced in coeliac disease and gut health can help connect the dots.

How coeliac disease is diagnosed

A proper diagnosis involves several steps. Skipping steps or removing gluten too early can lead to inaccurate results.

Many people remove gluten before testing, which can make diagnosis difficult or inaccurate.

1. Keep eating gluten before testing

This is one of the most important steps. If you have already removed gluten, you may need to complete a gluten challenge before testing.

2. Blood tests (coeliac serology)

Blood tests measure antibodies linked to coeliac disease, but they are only accurate if you are still eating gluten.

It’s important to understand that blood tests are a screening tool, not a final diagnosis.

3. Small bowel biopsy

If blood tests are positive, a biopsy is required to confirm coeliac disease.

You must continue eating gluten until this test is completed, otherwise results may not be accurate.

4. Gene testing

In some cases, genetic testing is used if results are unclear. It can help rule coeliac disease in or out when other tests are inconclusive.

Why proper diagnosis matters

Without correct diagnosis and management, coeliac disease can lead to long-term complications.

How a dietitian can help

Once diagnosed, managing coeliac disease isn’t just about removing gluten. It’s about rebuilding nutrition, improving symptoms, and supporting long-term health.

Most families try to manage fussy eating on their own first. You adjust meals, offer variety, and do your best to avoid pressure.

Sometimes that works. But when your child’s food range stays very limited, or mealtimes feel stressful, it often points to something more than a passing phase.

This is where working with a paediatric dietitian experienced in fussy eating can make a real difference.

What a paediatric dietitian assesses

Fussy eating is rarely just about a child being stubborn or disliking certain foods. A proper assessment looks at the full picture to understand what may be shaping your child’s eating patterns.

This level of assessment allows us to identify whether the challenges are behavioural, sensory, nutritional, or a combination of all three.

Why early support matters

While some children move through fussy eating with time, others develop more persistent patterns that impact nutrition, growth, and family routines.

Early support helps prevent these patterns from becoming more entrenched and provides a clear, structured plan moving forward.

Every child is different. Effective support needs to be individualised, practical, and based on a clear understanding of what is driving the behaviour.

If you’re concerned about your child’s eating, nutrition, or food variety, learn more about our approach to fussy eating support with a paediatric dietitian.

You’ve probably heard the terms dietitian and nutritionist used interchangeably. It can be hard to know who to see and when it matters.

Both support people with nutrition. Dietitians also provide general healthy eating advice, just like nutritionists. The difference often comes down to the level of training, the type of care required, and whether your situation involves medical or more complex needs.

When nutrition becomes more complex

What we often see in clinic is that people have tried to manage these on their own, which can lead to confusion, under-eating, or missing key nutrients.

Some situations go beyond general advice. They involve medical history, medications, pathology results, and detailed nutrition planning. Some more complex supports include:

Eating disorders

Supporting someone with an eating disorder involves more than meal plans. It requires careful, structured nutrition to restore intake safely and consistently.

Weight loss surgery

Bariatric surgery changes how your body handles food. Nutrition needs to be carefully planned before and after surgery.

Enteral nutrition, PEG and tube feeding

Tube feeding requires detailed assessment and calculations to ensure the body receives exactly what it needs.

Paediatric feeding and fussy eating

Children are not just small adults. Their nutrition needs support growth, development, and behaviour.

Other areas dietitians support

Dietitians support both complex medical conditions and common health concerns, often combining both in the same person.

What this means for you

If your goal is general healthy eating, many approaches can work.

If your situation involves medical conditions, significant symptoms, or more complex nutrition needs, having structured, evidence-based guidance becomes more important.

Carbohydrates often get blamed for weight gain. In reality, they play a key role in how your body functions day to day.

Written by Kate Stoker, Principal Dietitian at Simply Nutrition Dietitians

Carbohydrates are the main fuel source for your brain and nervous system. Removing them completely can affect energy, concentration, and overall intake.

Carbohydrates and body weight

Weight changes come down to energy balance over time.

This applies regardless of whether the energy comes from carbohydrates, fat, or protein.

Why carbohydrates get blamed

Low carbohydrate diets can lead to short-term weight loss, which can make them seem more effective.

What we often see in clinic is that this is largely due to eating less overall, not because carbohydrates themselves cause weight gain.

What happens when carbs are too low

Removing or heavily restricting carbohydrates can lead to cutting out important food groups.

These factors can make diets harder to maintain long term.

Energy from different nutrients

This shows that higher fat and alcohol intake can increase total energy intake more quickly.

So are carbohydrates a friend or a foe?

A friend. The focus should be on balance, portion sizes, and overall dietary pattern.

Vitamin and mineral supplements are everywhere. But do you actually need them?

Written by Kate Stoker, Principal Dietitian at Simply Nutrition Dietitians

Australians spend hundreds of millions of dollars on supplements each year. It’s easy to assume they’re essential for good health.

Many people take supplements daily without knowing if they actually need them.

What vitamins and minerals actually do

Your body needs a wide range of nutrients to function properly.

But they don’t provide energy, and they don’t replace the basics like sleep, food, and movement.

Common misconceptions

Many people take supplements hoping to feel more energised or to “cover” a less balanced diet.

What we often see in clinic is people relying on supplements instead of addressing their overall eating patterns.

Food vs supplements

Nutrients from food are absorbed and used differently compared to supplements.

Foods contain a combination of vitamins, minerals, fibre, and other compounds that work together.

Are supplements ever needed?

In some cases, yes.

In these situations, supplements should be targeted and guided appropriately.

Can supplements be harmful?

Yes, especially at higher doses.

More is not always better, and in some cases can do more harm than good.

So, do you need supplements?

For most people, the answer is no.

Diverticular disease is a common condition that affects the large intestine, particularly as we get older.

Written by Kate Stoker, Principal Dietitian at Simply Nutrition Dietitians

It occurs when small pouches form in the wall of the colon. These are called diverticula. Most people won’t have symptoms, but sometimes these pouches can become inflamed, leading to diverticulitis.

Why fibre matters

Fibre helps keep stools soft and easy to pass. When fibre intake is low, stools can become hard and difficult to move through the bowel.

What we often see in clinic is that long-term low fibre intake contributes to constipation and increased pressure in the bowel.

When is a low fibre diet needed?

During an episode of diverticulitis, the focus is on reducing inflammation and allowing the bowel to rest.

This approach is short-term and should be guided appropriately.

Preventing flare-ups

Once inflammation has settled, the goal is to support long-term bowel health and reduce the risk of recurrence.

Common myths

Many people are told to avoid nuts, seeds, and certain foods long term. Current evidence does not support this for most people.

How a dietitian can help

Managing diverticular disease can be confusing, especially when advice varies.

Working with a dietitian experienced in gut health can help you get clear, practical guidance.

Food labels can be confusing. Words like “light”, “low fat”, and “no added sugar” don’t always mean what people think.

Many products are marketed to look healthy, even when they’re not.

Written by Kate Stoker, Principal Dietitian at Simply Nutrition Dietitians

What we often see in clinic is people choosing products based on front-of-pack claims, without realising what those claims actually mean.

What common claims actually mean

Light or lite

This doesn’t always mean lower in fat or kilojoules. It can refer to colour, flavour, or texture. For example, light olive oil has a similar fat content to regular olive oil.

Low fat and very low fat

A product labelled “low fat” must contain 10g or less of fat per 100g. “Very low fat” means 3g or less per 100g.

Reduced fat, sugar, or salt

“Reduced” simply means lower than the original version. It doesn’t mean the product is low overall.

No added sugar

This means no sugar has been added, but the product may still contain natural sugars, such as those found in fruit or milk.

Diet or low kilojoule

These products often use artificial sweeteners instead of sugar to reduce energy content.

Cholesterol free

Cholesterol is only found in animal products. This claim doesn’t necessarily mean the product is low in fat or heart-healthy.

Heart Foundation Tick

This indicates a product meets specific criteria. However, not all healthy foods carry the tick, as companies must apply for it.

Gluten free

In Australia, foods labelled gluten free must meet strict standards.

What matters more than the claim

A single claim doesn’t tell you everything about a product.

Many “healthier” labelled foods can still be high in sugar, fat, or kilojoules.