Stephanie Joyner
Consultant Dietician

Stephanie Joyner

  Consultant Dietician

  BSc Dietetics; MSc Dietetics

Topics Covered By Speaker:

  • Emotional Wellness and Stress Management
  • Nutrition
  • Physical Wellbeing

About Speaker

Consultant Dietician

Stephanie is a private consultant dietician. She graduated with a Bachelor of Science and a Master’s of Science (Dietetics) from the UKZN. She has previously worked in government hospitals, lectured, and tutored at UKZN. She works with a range of people, from athletes to those suffering with specific medical conditions, and has also worked at rehab facilities, with people suffering from eating disorders and addictions. Stephanie has also been involved in staff wellness days in the form of group talks and one-on-one consultations with employees. She has a range of interests, from sports nutrition to lifestyle diseases to functional medicine and nutrition. Running is her happy place; she has recently completed her 6th Comrades Marathon!

Speakers Topics

1. The relationship between food, mood and work productivity

The types of food we choose to eat have a huge impact on our mood. This is because different foods have different effects on hormones, hunger and satiety. Many people working in an office environment are trapped in a cycle of feeling tired, thus they make poor food choices. This results in further tiredness, which often leads to weight gain, poor self-esteem and depression. Improving day-to-day food choices in the office can help employees feel a lot more energised, productive and positive in their workspace.

2. The role of sleep in health

Sleep, or lack of proper sleep, has a massive impact on one’s health. Poor sleep raises stress hormones, such as cortisol, which predisposes one to weight gain and metabolic diseases. Continuous poor sleep leads to continuous daytime fatigue which impacts hugely on one’s decisions about food and exercise. Identifying potential barriers to proper sleep (i.e. is there apnoea present, is there something in the diet preventing proper sleep?) can have a positive impact on employees’ health and productivity at work.

3. The role of nutrition in detoxification

We are exposed to toxins each and every day (medications, pollution, smoking, pesticides, water contaminants, etc.) and the liver is responsible for breaking down and excreting these toxins. The liver can either be helped or harmed by what we choose to eat and drink. Where are these toxins found and what changes can we make to limit our exposure to them?

4. The impact of food on blood glucose and insulin

When it comes to weight loss and maintaining a healthy weight, it is more than just ‘calories in, calories out’. A calorie found in broccoli acts very differently to a calorie found in chocolate. The reason for this is that different calories act differently on our hormones and have different impacts on our satiety levels (i.e. how hungry/full we feel). What foods should we be limiting or choosing to ensure that we can maintain a healthy weight while not feeling hungry all the time?

5. How to fit/prioritise healthy eating in a busy life

Everyone is getting busier and busier. Very rarely can families afford for one parent to stay home. Most people work long hours and battle to find time to shop for and prepare healthy food. It is important to have the tools in place to make sure that, as often as possible, you are able to make the best choices when it comes to your diet. This talk includes practical day-to-day tips on how to fit healthy eating into a jam-packed day.

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