Joel Feren is The Nutrition Guy (TNG), an Australian Accredited Practising Dietitian and Accredited Nutritionist. He regularly consults to the food industry and in private practice, helping clients to achieve improved health with good nutrition.
Joel is a self-described foodie and recipe developer. On the weekends he is often found perusing the food stalls at his local market or trialing new recipes in the kitchen. Joel’s food philosophy is that any dish can be made more nutritious by swapping ingredients and by using alternative cooking methods.
Mathea Ford: [00:00:25] Hey there! It’s Mathea. Welcome back to the Nutrition Experts Podcast. The podcast featuring nutrition experts who are leading the way using food starts today right now with our next guest. It’s great to have Joel Feren on the show today. Joel welcome to nutrition expert.
Joel Feren: [00:00:43] Thanks. Thanks for having me on.
Mathea Ford: [00:00:45] I’m excited to have you on the show and share your expertise with my tribe. Let’s talk a little bit about you’re obviously not from America. Where do you live and tell us a little bit about what you do?
Joel Feren: [00:00:57] No, I think my accent’s probably a dead giveaway. So, I was in Australia. In Melbourne and I’ve been a dietitian there for six years. I mean some of your listeners may have seen me pop up on the social media feeds. I guess I wear a number of different hats. It’s quite funny I often find it really difficult to describe what I do particularly to people who don’t practice in the nutrition space. So I wear a number of different hats. I consult in private practice. I consult to the food industry. I do some media work as well. I’m actually a media spokesperson for the Dietitians Association of Australia. I do a lot of work in aged care. I’m fortunate enough to be invited on various podcasts. Yeah! It’s no two days are ever the same and I think that’s what I love about being a dietitian and certainly love about my role. Opportunities will pop up and I know when I first graduated I had no idea what my career might look like. And almost six years later. It’s certainly not what I had intended. I always get really enthusiastic about career prospects and even just talking about my career path and journey. So, I think it’s probably not too dissimilar to a lot about the dietitians who I sort of working in the consulting space.
Mathea Ford: [00:02:14] So, you don’t actually work at a hospital you kind of have your office and you do consulting and different things?
Joel Feren: [00:02:20] Yes. So, my office will vary sometimes it’s home office sometimes it’s the family home sometimes it’s my private practice clinic. But you’re right. I don’t actually work in a hospital. When I went into dietetics I actually thought I did want to work in a clinical setting but having done my clinical training when I was back at university I realised that it just wasn’t for me. So, I think when I graduated. While I was open to opportunities I think that was the one I did close myself off to. I was forced to look at other other options. But yeah I love that my home office is really relaxed environments and it’s something I can wear my Trekkie decks and I don’t have to wear I don’t have to get dressed up in a suit or nice clothes and you can just sort of do my work when I like.
Mathea Ford: [00:03:05] So, what’s the favourite thing that you work on? Like what’s your favorite topic or nutrition specialty kind of thing?
Joel Feren: [00:03:12] At the moment. I love working in food industry. I love working on media and nutrition communications. I think that’s sort of my my forte but I think one of the things that I’ve been really fortunate enough to do is actually develop recipes. When I was 16, I actually wanted to be a chef and my parents talked me out of out of it because of the working load and the hours and I think now I’m sort of able to marry two wheels because I’m able to marry my love for cooking but also married my love of nutrition together. So, often I know well I’ve just talked about my home office sometimes I joke that my home office is actually my kitchen because I get to cook and develop recipes. So it’s a lot of fun. I get to do it in my own time at my own pace. And yes it’s certainly a thrill. I think friends sometimes shake their heads and think “Jeez! What on earth does Joel do for a living?” It’s the other way. I was making peanut butter slices and peanut butter smoothie balls and today I’ve got to make a peanut butter pancake mix so I’m actually working. “Do you work for peanut butter company?” Well I’ve been lucky enough to work for one large corporation and actually develop some recipe books for them. So that’s a real thrill for my end that I get to be able to cook for a living.
Mathea Ford: [00:04:34] That is something that probably a lot of dietitians you mentioned not being so clinically focused or working in the hospital. I kind of get that really well because clinical is not my strong suit either. And I love food, I love cooking, I love making recipes. So, that is just the dream there to me to work. So, can you talk a little bit about your health journey and how it influenced what you do as a dietitian?
Joel Feren: [00:05:02] It’s such a great question. It’s funny when I meet other dietitians I often talk about a health journey and I guess everyone’s had a little bit of a different one. And I know Andy the RD who’s one of my idols and we’ve done some work together on YouTube. He often talks about his journey and he sort of came from the other end that I did. He was quite a skinny kid back in high school and he had a poor diet, he wanted to gain weight. Whereas I was always the overweight kid. I was interested in food and and to some extent nutrition but I guess I really wasn’t that healthy now that I reflect on my childhood. We had a really unhealthy relationship with food. I’m not quite sure where that came from if that was sort of directly from influences being family or outside of that community or even friends. But I think now when I meet with private practice clients is I think the biggest thing that I can do to help someone is actually improve their relationship with food. I take very much a non diet approach. I don’t fully subscribe to haste or even the non diet approach but I love the idea of eating mindfully and knowing that all foods can form part of a healthy diet. So I’ve really changed my philosophy if you like around food. I say wonderful opportunity for dietitians to differentiate themselves from some of these other nutrition gurus talk about do’s and don’ts. And I think there’s a wonderful opportunity for dietitians to help people improve their relationship with food. So I guess for my end now at the age of 34, my relationship with food is the best it’s ever been. I love to eat. I love to cook and I love that all foods can form part of a healthy diet. So I guess that’s sort of in a nutshell my health journey and that’s what probably drove me to becoming a dietitian in the first place. Sort of you know wanting to improve my health and wanting to improve that relationship with food.
Mathea Ford: [00:07:02] So, you said you were a little bit of an overweight kid. What happened to change your basically your habits or whatever did you lose weight? Did you start exercising? What kind of things did you do along your journey?
Joel Feren: [00:07:17] I was actually always quite sporty as a kid. I used to… I was always one of those kids that used to play Aussie rules at lunchtime or soccer at lunchtime and I used to do things on the weekends but I always did battle with my wife. I think I just eat too much and I probably just eat the wrong types of foods. Something that I made a conscious decision once I finished high school at the age of 18 to lose weight. And it was scary to admit that I really did it in the wrong way. I lost about 20 kilos so that’s the equivalent of probably almost forty five pounds in only a few months and it was almost like a starvation diet. So, I shake my head at myself sometimes and think “Geez! Why did I do that?” But I think I was just so desperate to to drop the weight so I was eating two meals a day and avoiding carbs you know because that was sort of the talker and then back in the early 2000s with no carbs we’re getting a bad name and obviously that’s that’s still lingering. But yeah I dropped a lot of weight and obviously didn’t do it in the healthiest way. Probably feeds off after that my life sort of you know I like this idea of a set point it sort of it got to where I think it should be. So for the last 10 years or so I’ve actually been fairly white stable. I mean it’s something that I’m acutely aware of at times and if I do let myself go you know sometimes I need to rein myself in again. But I like this idea that I can eat normally. I don’t have to go on a starvation diet and certainly don’t have to avoid carbohydrates. I actually love carbohydrate rich foods. I think there’s so much more than a single nutrient. Yeah. I mean I sometimes admit that to my clients who want quick results and I think you know coming from that shared experience where I didn’t do it in the right way I think actually resonates with my clients. And I think it’s about having a long term view of health it’s not just about weight. Yeah I think that’s influenced how I practice. It’s certainly influenced my philosophy as a dietitian and as I said it probably was one of the factors and may actually becoming a dietitian in the first place.
Mathea Ford: [00:09:22] I think it’s interesting that you mentioned your clients because I believe it’s important for us to express to them how whatever stage they’re going through as long as they’re making forward progress or you know little changes they’re going to add up and then it’s completely normal to have some frustration, to have some days when nothing seems right and but it’s like you said the long term staying on the path is an important message to convey.
Joel Feren: [00:09:55] Absolutely! It’s about creating that new normal. I think it’s about creating those healthy habits that are going to be sustainable in the long run. And I think it’s actually about teaching people how to weight and that might sound a little bit strange but actually giving them the tools to navigate sort of their nutritional journey because there always going to be things that pop up. Be it Family events, social events, Christmas and even at times of grief. It’s constantly changing. So, I think if we can get diets right to some extent. I’m going to say right because there’s no rush or wrong. I guess if we can focus on those healthier habits more often than not and I think you’re right those changes do add up and then people will see those results and I think sometimes we you know we hang our head on that one noticeable change be it weight. But I like to look at the things that we can’t say you know how someone improving their blood sugar control, someone reducing their cholesterol, someone improving their blood pressure I think that’s the changes that I want to say it doesn’t necessarily have to be right. I think there are so many more objective measures of success that we can be focusing on.
Mathea Ford: [00:11:08] Yeah non-scale victories type thing. The things that you’re right make the difference long run. What I find is a lot of times my clients or customers don’t always know how to cook. So, they’ve grown up and they’ve gone through a process where they have either had food made for them or they used frozen meals or they would eat out so much and they never learned the process of making a meal, reading a recipe or cooking. Do you find that’s pretty common or?
Joel Feren: [00:11:44] Absolutely! I actually love working with those types of clients because I think there’s so much we can do. And I think at the moment you know there’s the there’s all these cooking shows and all these recipe books and people just don’t really have the time to meet a lot of people who work long hours and I get home and maybe 7p.m. 8p.m. And then last thing they want to do is actually cook. So, I kind of feel like it’s it’s my job to help make their life a lot easier. And it’s funny because I actually do think that frozen meals have their place. I certainly am a big supporter of frozen vegetables. But at the end of the day if we want some key elements on the plate be some lean proteins some low G.I., high fiber carbohydrate and also some veggies. I mean I think there’s so many so many options at our disposal. My wife and I often joke around that you know one meal of the week is like frozen night. So we’ve got things like frozen fish fillets or frozen veggie burgers in the freezer. You know we’ve always got fresh veggies in the crisper but we’ve always got a safe option there and frozen veg. We’ve always got a can of lentils or chickpeas in the pantry so you can actually create a wholesome balanced meal very quickly. So, people don’t necessarily have to be a master chef to create a nutritionally balanced meal. And I think that’s the top message that I’ll have to get across to my clients. You can still eat well and you can still eat tasty foods but you don’t have to spend a long time in the kitchen.
Mathea Ford: [00:13:08] So, that leads me to my next question. Let’s talk a little bit about your Get Your Man in the Kitchen campaign. So, tell me what started that? Why you decided to do it? And how it’s going?
Joel Feren: [00:13:21] It was early 2015. And look, I guess I always felt that there was an opportunity for me to pinpoint my communication towards men you know being a male health professional but also being that male dietitian. I think the sarcastic nutritionist refers to my dietitians as unicorns because we’re definitely few and far between. But I think it’s interesting. I mean working with a lot of men. You’re right. I think women often do most of the cooking. It beat their wives their partners or their mothers growing up. I know there was some research done by the Australian Dietitians Association looking at behaviors of men in the kitchen and or just in the home and I think a lot of men have an interest in cooking but they just don’t they just don’t get getting the kitchen so I guess the You Man in the kitchen campaign was really just to encourage men just to have a crack. It’s such an Australian term just. Just to get in the kitchen and whip up anything. I mean it could be anything from eggs on toast to something a little bit more elaborate you know a spaghetti bolognese or you know a roast with all the trimmings. It doesn’t matter what it is it’s really just about encouraging men to get in there and cook something healthy because once again the evidence actually shows that when people cook at home they tend to have better balanced meals. They tend to consume less fat, less sugar, less salt. You know from our perspective I think that’s a wonderful outcome. I mean there’s a social media hashtag I predominantly use Instagram to get that message out there and it’s great that it’s resonating amongst other dietitians. It would be great to get some further traction in the wider community but I think slowly but surely man taking a little bit more ownership and sharing some of those household duties. I always tell my wife that she married really well because I do ninety five percent of the cooking. So she’s quite lucky in that regard but I certainly know my friendship circle a lot of my mates enjoy cooking barbecues and smoking them mates. I think that’s that’s a great thing that they can do and I think it’s about all of us encouraging men of all ages just to get back in the kitchen. It’s really about getting back to basics. I can’t stress that enough. I Mean there’s really not much to it other than just having a crack.
Mathea Ford: [00:15:46] Honestly, as a woman I would love it. I love it when my husband cooks. I love it when he makes the whole meal. When I come home and he’s got the salad and he’s cooking on the grill and everything’s ready. That is so nice. So, I’m all for You Get Your Man in the Kitchen campaign. I noticed you mentioned also that you are a media spokesperson for your Dietetic Association and you can tell me what that is again. Tell me about that and what led you to that and what you typically do in that job.
Joel Feren: [00:16:19] Yeah! look I took on that role in June 2016 so that do over two years ago now. And it’s funny when I was at uni we talked a little bit about media but it was something that I never thought I would put my hand up for. I never thought I’d feel comfortable. And it’s funny, I don’t know if I actually ever do feel comfortable talking in front of a media. But I think these days you know I think you know we had a brief chat about it earlier and the proliferation of some of these nutrition gurus and people who want to put out a non evidence based approach to diet, food to nutrition. I think we’ve got to counterbalance that and actually get our credible voice heard too. Selling is is a wonderful opportunity for dietitians to be out in the media. I put my hand up initially for a few media interviews and an opportunity arose in the middle of 2016 to become a media spokesperson for the Dietitians Association of Australia. And I thought “Yeah! Why not? Let’s have a crack!” As you can say that’s a bit of a theme so yeah I put my hand up and I was lucky enough to get that role and I’m often contacted by journalists who want to chat about different topics. I did one yesterday on nutrition in the same year and I guess about a year of expertise it’s probably geriatric nutrition. We haven’t really talked about yes but it was something that I’m really passionate about and often asked to speak about some of the media topics will vary. I’ve recently done some things on paleo diet and often ask that coconut oil and I’ve talked about hemp seeds and the list goes on. So, it’s amazing what’s out there and I think being a nutrition professional we’ve got to actually stay on top of some of these nutrition trends and to sort of be able to give our two cents worth to the conversation. So it’s something that I really enjoy. I don’t know if I’ve ever felt truly comfortable talking to the media. But I find it a really good challenge and I think being you know I’ve got a science background and I like the nitty gritty of science. But I think our job as dietitians is really to dumb it down so that the everyday Joe can actually make sense of this. So, yeah I think there’s a bit of an art. There’s certainly a bit of a science to how we talk to the media and look I’m constantly learning and constantly evaluating and yeah hopefully I will hold my skills in the future. But it’s certainly something that I love doing despite some of the challenges.
Mathea Ford: [00:19:02] So if a dietitian is interested in doing more media you have any tips for them on how to maybe get some opportunities or even things not to do?
Joel Feren: [00:19:10] And this is probably a once again a bit of a story my career so far but I think it’s about putting yourself out there as much as you can. I’ve always had an interest in media. I love politics and everyday I read the newspaper. I’d love to say from cover to cover but I probably don’t have the time these days. But you know world affairs, politics. There’s a strong interest there. So, I think these days with social media particularly Twitter there’s a wonderful opportunity to contact journalists directly. And I think if you’ve got a burning question or something that you really wanted to discuss is actually pitch to some of these journalists. Don’t be embarrassed. Don’t feel bad if you’re going to get knocked back or you’re going to be. Well your response is not going to be responded to. Just keep putting yourself out there and the other thing as well is and this is a lesson that I learned very early on is write something. Put it out there shock it around. If it gets picked up, great! And if it doesn’t well posted on a blog or give it to a community based newspaper.
Mathea Ford: [00:20:13] Yeah! I love the idea of just getting your message out there and the more voices we have out that are speaking evidence based and presenting you know truthful information, the more people realize that we are than nutrition experts and I think that’s definitely what we want as a profession. So, you mentioned a little bit you you have a little bit of a passion for geriatric nutrition. What about geriatric nutrition makes you excited or interested in it or whatever?
Joel Feren: [00:20:51] There’s nothing romantic about working in an aged care environment but I think there’s a crucial role for dietitians to play in the management of someone who’s a little bit old, grown and particularly with dementia. I see a lot of residents and patients if you like with dementia. And I think often nutrition is that forgotten piece of the puzzle. So, I’ve been lucky enough to have working in aged care since I graduated. It was actually my first job my first real dietetic job out of uni. I think food is so much more than a source of nutrition. It’s also about promoting quality of life. You know if I take my clinical head off I think some of the residents that I say you know they might be in the end stage but I think there’s such a role for food to play at the end of their life. And I’m really big on particularly nutrition and palliative care because no matter what someone’s dealing with or facing I think that providing something that’s not only nutritious but also ticks the box of enjoyments I think is really a wonderful thing and I love the idea that food can evoke certain memories and I think there’s really a wonderful opportunity at the end of someone’s life is to provide those things that are not only going to be nourishing for their body but also nourishing for their soul and it sounds so cliched that it’s something that I’m I’m truly passionate about. But if we get to the heart and soul of that dietetic side of things in aged care, I think there’s a wonderful opportunity to help as I always say “keep the meat on someone’s bones because we know that some of the negative effects of muscle loss in the elderly can change the fuel supply of the brain and it can lead to further deterioration of their cognitive state. And we know that people who are at risk of malnutrition or who are already malnourished have higher mortality and morbidity rate. So, I think there’s a wonderful opportunity for dietitians to play in that role. So, while it might not be a sexy environment I think it’s certainly a very rewarding, a rewarding place to work in.
Mathea Ford: [00:23:03] Well, I think that just shows how much you love food because I think if you think about palliative care, if you think about end of life you’re thinking about different textured diets or you know different choices. And you’re right that food brings back memories and comfort. And then I was like chicken noodle soup you just love to have that when you’re sick maybe that’s what your mom gave you when you were a kid. So you know having the opportunity to have those foods that you can eat at that point is very comforting. So I think that’s awesome because I don’t know that people think about on that level beyond you need a pureed diet or you need a you know thickened liquid or whatever. So.
Joel Feren: [00:23:50] Yeah! I’m often having that discussion with clinical staff is sometimes we’ve got to treat the person rather than the condition. I think that particularly with an older population, I mean I know I was just having this conversation with my grandmother who’s in their early 80s who’s actually caring now for my elderly grandfather is in his late 80s and my grandfather she has Parkinson’s disease and likely Lewy body dementia and she was concerned about the sugar that he adds to his breakfast cereal. And I was like “for goodness sakes just let he make, enjoys it. He’s needing it for all of his life. I think it’s the least of his worries.” But if I can give him a little bit of enjoyment I think from my perspective that’s a wonderful outcome and if he has some negative consequences as a result of adding a little bit of sugar so his bowl of wheaties in the morning then so be it. But I think. Yeah I think it’s about taking that clinical head off sometimes and actually just giving somebody what they want. I would say you know sometimes we need to shift the goalposts when it comes to food and nutrition and the elderly. We’ve got almost treat these residents, treat these patients like we’re on our own family and what would we want to do for those for those family members who may be struggling with those types of issues.
Mathea Ford: [00:25:10] Okay, so a little bit different topic we’ll switch a little bit since you’re in Australia, I wanted to ask you what would dietitians in the US think is weird or different about being a dietitian in Australia? Is there anything like that?
Joel Feren: [00:25:25] I know you pose these questions for me earlier off line and it’s I really not quite sure how it differs. I mean I know our Dietetic Guidelines slightly differ to yours. I think they’re a little bit more prescriptive when it comes to probably the donts. Talking about the foods to avoid as opposed to the Dietetic Guidelines in your neck of the woods they talk about having no more than 10 percent of your energy intake derived from things like total fats and saturated fats and added sugars and the like. But I’m not quite sure if the job of a dietitian is all that much to a job to being a dietitian in America. I’m not quite sure what your other guests have posted before or your own thoughts on this topic question. Happy to have a chat about it. But I’d certainly be interesting to hear your comments.
Mathea Ford: [00:26:24] Yeah that would be. I’ve never been to Australia so I don’t know. It would be interesting probably to think about the different foods as you mentioned kind of that’s not necessarily the guidelines but maybe the meals. I know in Britain they have tea you know at certain times of the day and that’s part of a daily routine that you would need to incorporate if you were working in that country. If that was something that a person was interested in so I just thought it’d be interesting to know you know is kangaroo a big meat that you guys eat or?
Joel Feren: [00:27:02] Happy to discuss those types of questions and so we’re looking at specific foods, I mean I think we’re the only the only country in the world that eats the animal on it coat of arms. I’ve never really been able to get my head around eating Skippy.
Mathea Ford: [00:27:15] So, what animal that? Kangaroo?
Joel Feren: [00:27:17] Oh that’s the kangaroo. Sorry, I thought that Skippy was in a television show in the 1970s and 80s and I think it gained worldwide notoriety of a little kangaroo that went hopping around. It’s incredibly lean actually and it’s a wonderful source of iron but it’s funny a lot of the lot of the clients I see in private practice I don’t tend to eat it so I’m not quite sure if it’s more of a rural thing or people outside of Melbourne tend to eat it more than the Melburnians but certainly it’s an interesting option. I have tried it. Me personally I’ve actually just sort of moved over more to a vegetarian based diet so I’m actually no longer eating meat. So if you put in front of me a kangaroo fillets I will probably decline that time. Yet look at certainly another option that people can have. And being a lean protein source that’s obviously once the source of other micronutrients. I think it’s some it can certainly play a role in someone’s diet.
Joel Feren: [00:28:20] So, Joel thinking about the stuff we’ve talked about like media spokesperson, geriatric nutrition and non diet approach, Getting Your Man in the Kitchen type thing. How? What types of tips or final thoughts would you have the listeners could use in their day to day life that they could either change habits or just something to think about any sort of overall tips that you might have?
Joel Feren: [00:28:45] It’s about being proactive, getting a voice out there. Also thinking outside of the square. I actually recently wrote a blog post because it’s been on my 6 years since I graduated so I sort of wanted to write a reflective piece on my job and my career so far and I know when I went to uni and we touched on it earlier. A lot of the focus was more on a career in clinical or community or even food service. There was very little talk about the role that dietitians can play in food industry. Media or even developing a voice or presence on social media. When I think about my role as we sort of joked about Aliath, I find it hard to describe exactly what I do because no two days are the same. There are so many job opportunities out there for dietitians and sometimes it’s about creating their own path and it might not seem like it’s the norm. I think there’s so many other things that we can be doing from corporate health to rescue developments like I mentioned already. So, obviously media and social media and all the opportunities that can present as a result of being out there. I think what I would recommend to people who might be looking to forge their own path or a university is you know be open to opportunities but put yourself out there as much as you can because you never know what it can lead to. Very quick story. I was lucky enough to be asked to present on a TV show early last year and I think as a result of that one experience it’s really changed my career so I’m very grateful to have had that experience. And I Don’t think I would have closed myself off to you know being in the media and being on social media I wouldn’t have had my career wouldn’t look as it’s looking now. I think I’d probably be working in private practice and doing my little bits in aged care but we wouldn’t be having as much fun as I’m having now. Yeah. Put yourself out there. Say what opportunities present. You can always say no but I’m a bit of a yes man and I think sometimes that pays off.
Mathea Ford: [00:30:51] Yeah! Just give it a try. What’s the worst that can happen? That’s what one of my friends said yesterday.
Joel Feren: [00:31:00] Exactly! And that’s a question often posed to my clients. You know I actually don’t like a food what’s the worst that can happen? It’s the same goes in with jobs. What’s the worst that can happen? You don’t like it? You don’t go back. You try something. But I mean I don’t know how this is over in America but I know in Australia particularly in Melbourne there’s some new grads who into the field each and every year and they’re just so few clinical jobs out there. So few community jobs that I think we need to keep reinventing ourselves and finding our point of difference. And as I said earlier you know my point of difference was a little bit more obvious being a male but yet from the rescue development to media side to consulting to food industry, I’ve sort of been able to create my own little one – my own little niche – and I think it’s really important that other dietitians also do the same. That’s my little motivational talk this morning.
Mathea Ford: [00:31:58] Well thank you.
Joel Feren: [00:31:59] Pleasure.
Mathea Ford: [00:32:00] Joel, I’d like to ask all my guests what’s your favorite food? Obviously not Kangaroo.
Joel Feren: [00:32:06] Yes you got me there. Look I’m probably going to have to say ice cream and I can probably eat ice cream all year round so it’s not necessarily as I’m afraid for me. It’s a winter and full and spring food as well.
Mathea Ford: [00:32:23] You can eat it year round.
Joel Feren: [00:32:24] I’m sorry.
Mathea Ford: [00:32:25] Ice cream is year round.
Joel Feren: [00:32:26] Yes! Yeah! Absolutely! So, that’s probably my favorite food amongst others. So it’s a little bit hard to narrow down but let’s go with ice cream. So this one.
Mathea Ford: [00:32:37] What about flavor of ice cream? Which flavor?
Joel Feren: [00:32:40] Yeah. Look I’m a sucker for chocolate. Double choc, triple choc, choc chip.
Mathea Ford: [00:32:45] Brownies, cookies.
Joel Feren: [00:32:49] Exactly! Exactly. I might even try it myself and ask and after the interview.
Mathea Ford: [00:32:54] Now, that we’ve talked about I’ve made you hungry.
Joel Feren: [00:32:56] Is that an acceptable for breakfast choice?
Mathea Ford: [00:32:59] I think all foods can fit. So, sure!
Joel Feren: [00:33:03] Okay.
Mathea Ford: [00:33:04] Hi Joel! Thank you so much for being on the podcast today. It was a pleasure to have you on the show. I know my listeners learned a lot about different topics that we talked about. So, if listeners want to connect with you what’s the best way to do that?
[00:33:17] Yes sure. So jump on my web site thenutritionguy.com.au or my social media handle particularly Instagram where I am mostly found is @the_Nutritionguy. So feel free to connect say Hi and I love to start a conversation.
Mathea Ford: [00:33:39] Post a picture of your man in the kitchen right?
Mathea Ford: [00:33:41] Absolutely! With the hashtag Get Your Man in the Kitchen. Quickie Apron is optional. I know it’s sort of my thing on social media but yeah I’d love to see you encouraging older men in your life to just you know whip up something and have a crack. Thank you so much for inviting me along. It’s been an absolute pleasure and I hope your listeners got something out of it.
Mathea Ford: [00:34:03] Thanks Joel. Well, guys this has been another great episode of the Nutrition Experts Podcast. The podcast that is all about learning more so you can do more with nutrition in your life.
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