Mpho Tshukudu is a registered dietician. In her practice, she addresses food and its nutritional compounds, stress management, sleep and exercise to promote optimal health. She is currently researching Southern African indigenous and traditional foods, their nutrition, associated culture as well as food memories.
Q & A with Mpho
Question: What’s your goal/vision for this conference?
Answer: The #SAPOCTable conference is important to allow people in the industry (chefs, writers, educators, farmers, producers and dieticians) to know each other, share ideas and diversify the industry.
Question: Name one person in this broader industry whom you look up to or a person who you really admire and why.
Answer: I admire Anna Trapido because of her knowledge of South African foods, her unique story-telling style, and kindness and always being available to help.
Question: Fill in the following: Transformation in this industry (name your specific field or cause) will happen when…
Answer: Transformation in the industry will happen when indigenous and traditional foods are
included in the school and tertiary curricula.
Question: What would you love people to know about you and your work?
Answer: In my work I have found that my patients are more compliant and have better health outcomes when they incorporate their traditional foods to their diets. This has encouraged me to further research the nutritional benefits of traditional foods and cooking methods to show that African foods are healthy, beautiful and delicious. And many of our foods meet all the ‘new’ health trends such as fermented, organic, gluten-free, plant-based, free-range and low-GI.