My name is Terri Baker, owner of Ingredients for Change. Following an extensive career in facilitating and implementing business change across a range of companies, I was looking for a new career direction. At the same time, sick of the conflicting advice and advertising rhetoric about what I should and shouldn’t be eating, I became curious about what ‘good nutrition’ actually was. So I decided to start learning for myself.
That was 2012. I’ve now completed a Master of Human Nutrition through Deakin University. I’ve been actively involved with Nutrition Australia and the Healthy Eating Advisory Service, a key Victorian government initiative regarding preventative health. I’m also a committed volunteer with SecondBite, helping redistribute surplus fresh food to those in need. And I’m passionate about nutrition promotion, food security and sustainability.
What Makes Me Different?
I am a university trained nutritionist. This means I understand not only how our bodies use and absorb food, but the broader environmental, economic, social, policy and behavioural issues surrounding food. Most importantly, I understand that recommendations should be based on scientific evidence, rather than the latest fad or celebrity endorsement.
I’ve also spent years presenting to senior executives in medium and large companies. And I’ve managed teams with different skills and stakeholders with often vastly different objectives. This has made me an effective communicator – I know how to simplify complex information into something that’s easy to digest and to tailor the message to suit the audience.
With tertiary qualifications in business and extensive corporate experience, I understand the importance of strategy, corporate social responsibility and the bottom line. And finally, as an accomplished project manager, I understand the importance of scope, objectives and planning and that effectively managing change requires support at all levels in an organisation.