Meet Yolanda — A research dietician and fitness enthusiast with a passion for nutrition education.
Q: What is your role in health research?
A: I am a research dietitian with the BC Brain Wellness Program, working under the guidance of Dr. Silke Cresswell. Our team’s focus is on investigating the impact of dietary interventions, such as the combined Mediterranean-Ketogenic diet, on the gut microbiome and clinical outcomes related to Parkinson’s disease. Additionally, we are assessing the feasibility of implementing these dietary patterns among individuals living with Parkinson’s.
Q: What is your research area of interest, and what led you to that interest?
A: I am interested in learning how nutrition education and dietary interventions can improve the quality of life and disease management for people with movement disorders. This interest stems from my direct observations of how dietary changes can directly affect many aspects of life in people with Parkinson’s, including energy levels, gastrointestinal symptoms and social engagement. I am driven to gather evidence that will advocate for better nutrition support and services for this population.
Q: What does your average day at work look like?
A: My daily schedule involves a range of tasks, which varies depending on study phases. This can include menu planning, collaborating with local chefs on cooking videos, editing recipes and providing nutrition education to study participants following specific diets. I also engage in follow-up calls to ensure adherence to dietary interventions and to offer ongoing support.
Q: What do you do for fun in your spare time?
A: Exercise after work usually helps me refresh my mind and shift the focus of my brain — I especially enjoy running, swimming and weightlifting. I recently signed up for a Triathlon event, so I have also been spending time training for this exciting challenge!
Q: What would you do if you were not in health care?
A: If I had pursued a career path outside of dietetics, I likely would have been a restaurant owner. I have always dreamed of owning an open-concept kitchen next to a farm, where customers can harvest their own ingredients and enjoy a communal cooking experience while socializing over their shared meals.
Q: Who motivates you?
A: The resilience of the patients I have worked with serve as a constant source of motivation for me. Working as a dietary aide, I remember having a particularly tough and exhausting day when I came across a whiteboard note in a patient’s room: “Today’s goals: breathing and pain management.” It was a powerful moment that shifted my perspective, reminding me of the challenges others face. I am constantly inspired by the bravery of our participants and feel honoured to be a part of their journey.
Q: If you could travel anywhere in the world right now, where would you go and why?
A: I would love to travel along the Mediterranean coast. As someone deeply involved in educating others about the benefits of the Mediterranean diet, experiencing the cuisine of the region firsthand would be enriching and inspiring. I also look forward to learning more about the culture and history of the area.
Q: What piece of advice would you give your younger self?
A: I would tell my younger self to be more selective about which rules to follow. Growing up, I was always a “good student” who did what was expected, and striving for perfection and adhering too strictly to rules often led to unnecessary stress. Letting go of rigid expectations and learning to navigate life with greater flexibility has been transformative for me.
