#TeamNorthMid blogs

For Dietitians Week, we spoke with Cansu Ozturk, Macmillan oncology dietitian here at North Mid, about why showcasing different cultures is important in dietetics and how it helps with patient care.

 

Tell us about your own cultural background?

I am from Istanbul, Turkey which is in the Mediterranean region. Turkey has been subject to a striking range of cultural influences; these have left a rich archaeological legacy and vibrant Mediterranean cuisines and traditions.

Why do you think culture and ethnicity matter so much in dietetics?

The Mediterranean diet has been linked with good health, including a healthier heart. At home, mine and my family’s diet is high in vegetables, fruits, legumes, nuts, beans, cereals, grains, fish, and unsaturated fats, such as olive oil.

For those reasons, I know I can give healthy recipe ideas to patients and their families who aim to follow the Eatwell guide advised by the UK government for a healthy, balanced diet.

What inspired you to be a dietitian?

Whilst I was studying for my first degree in BSc Radiotherapy, I had shadowed oncology dietitians at The Royal Marsden specialist cancer hospital. I was highly intrigued by their effect on cancer patients’ wellbeing and treatment outcome.

What was your career path to being a Dietitian?

On my final year of studying BSc Radiotherapy at St George’s, University of London, I had decided to study BSc Dietetics and was highly interested in becoming an oncology dietitian one day, just like the dietitians I had shadowed and was influenced by at my placement.

As soon as I graduated, I had applied University of Hertfordshire to study BSc Dietetics and when I graduated, I was successful in my application for the Macmillan oncology dietitian post here at North Mid.

Tell us about a time when you used your experience of other cultures to improve patient experience?

I enjoy Indian food and have previously researched about different Asian cuisines. This information and knowledge helped me to discuss and provide advice for patients that only have Asian cuisines in their diet. 

How do you think we can encourage more diversity in the career as Dietitians?

By showing currently employed dietitians and dietetic students of different race, cultures, ethnicity, religion, age and sex that they are included, valued, and treated equally. As a result, this will attract more diversity