Mary-Anne is an Accredited Practising Dietitian and Accredited Nutritionist who has been in clinical practice since 2007. She has a particular interest in managing diabetes, heart disease, malnutrition, irritable bowel syndrome and conditions of the gastrointestinal system. Mary-Anne is also trained on the use of a low FODMAP diet for IBS by Monash University. She also encompasses experience in weight loss surgery and understands the frustrations of weight gain experienced by individuals with insulin resistance and polycystic ovary syndrome. Being a mother of three children, she understands the demands of family life and how this can impact on food choices. Her approach is to implement simple and practical advice to create healthier habits that will last a lifetime. Mary-Anne now consults at Milsons Point, Mount Kuring-Gai and West Pennant Hills locations.
What is the difference between a Dietitian and Nutritionist?
A nutritionist may or may not have a tertiary qualification to provide nutrition services related to areas such as public health, research, community health and policy development. It is important to note that all dietitians are nutritionists however, not all nutritionists are dietitians.
Dietitians can also provide the above nutrition services but are also trained to give individual dietary counselling, medical nutrition therapy, group dietary therapy and food service management. Therefore, a dietitian has the evidence based theory as well as the clinical practice experience to aid in nutrition counselling.
Accredited Practising Dietitians (APDs) are university qualified professionals that provide the most up-to-date evidence based nutrition information. This can include conditions such as diabetes, insulin resistance, heart disease, gastrointestinal disorders, food intolerance, weight loss, malnutrition and childhood obesity.
An APD can: • Assess nutritional needs (based on age and gender) • Create individualised eating plans Provide nutrition counselling • Present healthy snacks, meals, takeaway options and recipe ideas • Provide training for healthcare professionals Undertake nutrition and food research • Devise nutrition policies, communication and programs • Consult to external stakeholders e.g. corporate bodies, food manufacturers, schools and health care facilities.
Please call each location on the number provided and make an appointment directly. The friendly reception staff can help to answer any questions you may have or you can email your questions directly to firstname.lastname@example.org
An EPC (Enhanced Primary Care) which is given by your regular G.P. This allows you to consult suitable allied health professionals (including a dietitian) up to five times per calendar year. For each EPC visit, a Medicare rebate of $55.10 will be given. - Initial Visit: $65 out of pocket expense (full amount of $120.10 is to be paid at date of service) - Review Visit: : $30 out of pocket expense (full amount of $85.10 is to be paid at date of service)
Private Health Fund- costs depend on your level of cover. Please check this prior to booking so you are aware of all costs involved. HICAPS is available at selected clinics for on the spot claiming: - Initial Visit: $140 - Review Visit: $85
Privately with no private health fund cover.
Workers Compensation with approval confirmed prior to booking and payment required at the time of consultation.
Department of Veterans’ Affairs (DVA) will have nil out-of-pocket expenses. Your regular G.P. will complete a D904 referral form comprising of a request for dietetic review.
*Please note, upfront initial and review payment with an Enhanced Primary Care Plan (EPC) is required (as per Medicare guidelines) with a refund of $55.10 from Medicare usually the next business day.
What should I bring to my appointment?
• Your referral letter (private patients can self refer) • A copy of your most recent blood test • Any other relevant specialist reports or studies