The Power of Healing Through Foodservice

She was one of the experts chosen for an initial workgroup by the Academy of Nutrition and Dietetics to disseminate information about the Nutrition Care Process and Model to other dietetics professionals and support its successful national launch.

Dr. McLymont explains that the Nutrition Care Process (NCP) is now widely used in various settings, primarily healthcare. It is a systematic method that dietetics and nutrition professionals use to guide them in improving the quality of nutrition care and outcomes for their patients or clients.

Other healthcare disciplines such as nursing and physical therapy already had their own unique care processes, so the Academy of Nutrition and Dietetics (at the time, the American Dietetic Association) adopted the Nutrition Care Process in 2003. The process has become a part of patients’ and clients’ medical records.

Being one of the original workgroups of registered dietitians to establish the program locally as well as nationally proved to have challenges along the way. However, Dr. McLymont was able to combat these hiccups by prioritizing proper training and practice sessions for her team and other healthcare professionals. “Although it was new at the time, it was grounded in evidence-based research, used standardized language, and had a different methodology. The care was not cookie-cutter; it was tailored to each patient’s and client’s needs.”

Dr. McLymont worked tirelessly to help launch the program by regularly attending the many Training sessions and meetings established by the Academy. This proved to be most valuable, as she would often receive calls from other hospitals looking for guidance on launching the program.

While food is not a sole replacement for western medicine, a systematic program such as this allows medical professionals, patients, and clients to better recognize the significant benefits of proper nutrition. There is a mountain of research showing that certain foods and dietary practices can increase or decrease disease risk. For example, eating patterns that include foods rich in antioxidants, fiber, healthy fats, and plant-based are vital for optimal health, can drastically improve certain medical conditions, and reduce the risks of others. On the other hand, diets high in sodium, sugars, bad fats, red meats, and processed foods can have detrimental health effects.

Dr. McLymont has ventured into success outside of the nutrition community as well. Her 2018 book, Embrace Your Best Self – Fabulous & Healthy After 50, hones in on how to live your life to the fullest during the decades we may dread the most. The idea to write a book stemmed from the long commutes into the City that she used to take when she would write to pass the time. She explains that it was a close friend who encouraged her to embrace the next chapter of her life as they talked about turning fifty. Her writing ideas were solidified in the book, which she says was “a labor of love.” She feels the book provides a good perspective about how this time in women’s lives is so much more worthwhile. The book, she says, advises women how to age gratefully and gracefully.

While Dr. McLymont is looking forward to retirement, she encourages newcomers to the foodservice industry to experiment with different sectors to discover what they are most passionate about. She also strongly pushes for people in the industry and public sector to seek out registered dietitians/nutritionists (RDNs) for the most credible and up-to-date nutrition information.

Lastly, Dr. McLymont wants to remind the next generation of professionals that it is okay to switch jobs, and when one door opens, even if it’s just a crack, wedge your foot in and open it wider! After years of success in the nutrition world, Dr. McLymont is definitely looking forward to her own next chapter of life. She is excited to travel, spend time with her daughter, the rest of her family and friends, and of course, keep enjoying beloved cups of tea with fresh ginger!