Annica is an Accredited Practising Dietitian and Specialist Eating Disorders Dietitian. She has experience working in well-respected eating disorder treatment teams such as Northside Group and The Centre for Psychotherapy, also training under the Beumont Centre and was a co-founder of The Practice Nutrition and Mental Health Clinic in St Leonards Sydney.
Annica has developed an approach to ‘meet the client where they are at’ in order to achieve targeted behaviour change and client centre outcomes. She provides nutrition assessment, education and counselling for individuals, families and health professionals. Annica is genuinely interested in understanding what goals the client wants to achieve and the difficulties they are facing in achieving them.
Annica works via an online platform and is a member of The Dietitians Association of Australia and is registered for Medicare rebates for online Telehealth session.
Annica graduated her Bachelor of Health Sciences (Nutrition & Dietetics) from the University of Newcastle in 2009. She had a keen interest in bariatric surgery and the decision-making process behind an individual’s food choices.
Fortunately, this curiosity landed her in a position at The Centre of Psychotherapy and gaining training to become a CBT-E Therapist (Cognitive Behaviour Therapist for Eating Disorders). This was a stepping-stone in her career to go on to work in various inpatient and day program eating disorder facilities. This experience has proven to be valuable in really understanding the complex nature of how an individual’s food choices are shaped and influenced.
Annica then continued her work with Eating Disorders co-founding and directing The Practice a nutrition and mental health clinic in Sydney and began expanding her area of interest into general intuitive eating for individuals who don’t have a diagnosable eating disorder but do have a complex relationship with food. 2020 has bought Annica an opportunity to pursue her passion for the environment, she is currently gaining education into the food journey from soil to table to help understand herself how she can reduce the food impact on the environment and share her knowledge with others.