About Mary-Anne Chamoun

I have been working as a clinical dietitian since 2007, after graduating from the University of Sydney. Over the years, I have developed extensive experience in providing personalised medical nutrition therapy for a wide range of chronic health conditions. This includes supporting people with diabetes, insulin resistance, PCOS, high cholesterol, fatty liver disease, high blood pressure, coeliac disease, inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). I am also passionate about helping individuals manage nutrition during perimenopause and menopause, ADHD, autoimmune conditions, and those wanting to optimise their gut health. My work focuses on reducing inflammation, improving metabolic health, and supporting people as their nutrition needs change throughout different life stages or in response to new medical diagnoses.

Since January 2023, I have also been consulting in aged care, working directly with nursing homes. This role has strengthened my skills in enteral feeding, identifying and managing nutrient deficiencies, and conducting malnutrition screening. It has allowed me to combine clinical expertise with compassionate, person‑centred care to support older adults with complex medical needs.

Alongside this, I work closely with clients who are aiming to lose weight, including those who have undergone weight‑loss surgery. I guide people through every stage of the process—from pre‑surgery preparation to the fluid, purée, and soft‑food phases, and finally the transition back to normal textured foods. Because weight‑loss surgery can lead to rapid muscle loss, I place strong emphasis on ensuring adequate protein intake and helping clients troubleshoot issues such as reflux, nausea, constipation, or food intolerances that may arise after surgery.

Supporting women through perimenopause and menopause is another important part of my practice. I provide evidence‑based nutrition strategies to help reduce symptoms, protect bone density, and improve heart and gut health. This includes focusing on protein intake and distribution throughout the day, as well as the timing, type, and amount of carbohydrates consumed. I also encourage resistance training to help maintain muscle mass, strength, and metabolic health during this stage of life.

Many people with food intolerances react to more than one trigger, including natural food chemicals such as salicylates, amines and glutamates, as well as common food additives. I help clients identify their triggers, understand their tolerance levels, and manage symptoms without unnecessary restriction. This approach can also be helpful for some individuals with ADHD, alongside other nutrition strategies such as limiting refined sugars, ensuring adequate omega‑3 intake, choosing low‑GI foods, staying well‑hydrated, and using high‑energy, high‑protein (HEHP) options for those who lose weight due to medications like Ritalin or Vyvanse.

I am trained by Monash University in the use of the low FODMAP diet for IBS. I guide clients through the full three‑phase process: starting with a low‑FODMAP baseline diet to reduce symptoms, followed by structured food challenges to identify which FODMAP groups trigger discomfort, and finally personalising the diet to expand food variety while maintaining symptom control. This approach helps clients understand their individual sensitivities and regain confidence in eating a wider range of foods.

Mary‑Anne consults at Milsons Point, Mount Kuring‑Gai and West Pennant Hills.