The Give | Ian Wiseman, Clinical Dietitian

Ian Wiseman, Clinical Dietitian

What made you decide to become a dietitian?

I was always drawn towards food and nutrition growing up and I was looking into doing my Master’s in Archaeology related to past human diet or Anthropology related to health. After finding out about the profession of dietetics, I felt this was something that fit well with my passions and my background. As I explored and learned more about dietetics, I found a synergy with the humanities and social sciences and the pure and applied sciences, which continues to intrigue me.

What's the most important nutritional focus for the patients you serve? Why?

A fantastic question that’s challenging to narrow down to just one, however, I feel the most important focus is on the individual. It’s focusing on the individual which allows me to provide the appropriate nutrition care that’s specific to their medical context, but also to their life context. The goal is to work together to create a plan that will be realistic, healthy, and sustainable for them moving forward.

If there was one thing you could shout from the rooftops to educate our community on proper nutrition, what would it be?

All foods can fit in a healthy, long-term diet! I feel dietitians are in a unique position to help people in the community discover an incredible relationship with the food we eat from physiological, social, cultural, ecological, and emotional contexts (to name a few). Dietitians are university-educated, practically trained, and strictly regulated to ensure the care we provide to the community is safe, comprehensive, and informed by research and regulation.

Ian's Favourite Customizable Power Bowl Recipe

"This is a meal I enjoy a lot. I'm a lover of experimenting and playing around with food and flavours."- Ian

Source: Yields: 1 serving


-1/2 cup healthy carbohydrate, (cooked brown rice, quinoa, farro, barley, roasted sweet potatoes, regular potatoes, corn, squash)

-4 ounces or1/2 cup protein, (cooked chicken, fish, turkey, eggs, chickpeas, edamame, tofu, tempeh, lentils, beans)

-1-2 cups of vegetables, (chopped romaine, broccoli, carrots, kale, spinach, cabbage, cauliflower, asparagus, mushrooms, bell peppers, tomatoes, cucumbers, zucchini, onions)

-1/4 cup toppings, (avocado slides, chopped nuts or seeds, shredded cheese, kimchi, fresh herbs)

-2 tablespoons sauce- feel free to use any of your favorite sauces or salad dressings.

Read more of our Foundation Spotlights- Shining a light on the Saint John Regional Hospital's stories, its staff, volunteers and donors.

Recent Posts

Your Story

Patient and family stories about their health care experiences can be a powerful tool to help us make a bigger impact.

Share Now

Ways to Give

Make a single or monthly gift to and support the very best patient care at the Saint John Regional Hospital.

Donate Now