Meet Mandy King, host of our webinar “Nutrition at Work”

by: | March 20, 2017

We caught up with Holistic Nutritionist, Mandy King, to ask her a few questions before she officially takes the floor this Thursday, March 23rd @ 2PM (ET). Read on to learn more about the woman who helped over 40 companies make the shift from junk foods to superfoods—and super charged their business while they were at it.

1. What’s the difference between a dietitian and a holistic nutritionist?

A dietician applies the guidelines found in the Canada Food Guide and makes recommendations based on the recommended daily allowances. They are government regulated and often work out of government-run institutions, like hospitals and schools. It’s important to recognize that there is no one-size-fits-all diet, especially considering the fact that many people feel significantly better not eating wheat and dairy, 2 of the main foods on Canada’s Food Guide.

A holistic nutritionist takes a natural, evidence-based approach to health, diet and lifestyle. Instead of following a one-size-fits-all methodology, holistic nutritionists evaluate the complete health history, emotional state, lifestyle habits and current diet habits of an individual to determine the root cause of their health issues.

2. When did you start focusing on workplace nutrition, and why?

I spent 6+ years working at Unilever, one of the world’s largest consumer packaged goods companies. During that time, I was really sick with Celiac disease and a parasite, and I had to make significant changes to my diet and lifestyle. I noticed that all of a sudden I wasn’t experiencing the afternoon slump. My energy was better and I was sleeping better. I had clearer thoughts and could focus more at work.

I realized, at that time, that health and nutrition weren’t really topics we talked about in the office—yet we spend so much time at work, that there was no excuse not to. My first corporate gig was with PwC and my business has grown from there.

3. When did this shift—from boxes of donuts to bowls of fruit—start occurring in the workplace?

It really depends on the industry. Tech companies were at the forefront, but I’d say 4-5 years ago the conversation around nutrition really started. That said, I still visit offices that order pizza for lunch (more often than not) and think Quizno’s and Subway are healthy options. There is certainly lots of work to be done.

4. What’s the top takeaway for employers who tune in to the webinar?

If done properly, the massive impact breakfast has on our energy, focus, productivity and mood. Not only will the information gathered  positively impact an employer’s team, but participants themselves will benefit from getting “the most important meal of the day” right.

5. What’s your natural sweetener of choice: maple syrup or honey?

Honey. I love the taste, but it’s also got incredible anti-bacterial properties. Great for kicking that cold!

Want to tune in this Thursday to see what Mandy has to say? Register for our webinar for healthy tips on how to fuel your team—to fuel your business.

Topic: Nutrition at Work: Fuel Your Team. Fuel Your Business.
Thursday, March 23 @ 2PM, EST
Host: Holistic Nutritionist, Mandy King

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