Dr. Joanna McMillan, Nutritional Scientist
ICC Sydney recently sat down with nutritional scientist, Dr Joanna McMillan to talk about the venue’s Feeding Your Performance culinary philosophy since its inception in 2016 and why it’s all about finding balance.
Eating well is about more than simply gaining the nutrients you need. So often, popular diets are focused on how much fat, carbohydrate, sugar or other nutritional attributes the diet contains, that the big picture is lost. Ultimately, there are many ways to eat well, but all healthy diets share a foundation of real, whole foods.
This is why I love, and so highly value, ICC Sydney’s commitment to using quality ingredients from local producers. The team’s menus truly celebrate the balance of enjoying good food and eating well.
When you look at the healthiest diets in the world, they may vary in terms of their nutrition, but they are all based on real, minimally processed foods that are readily available in that region.
Two prime examples are the Mediterranean and Japanese diets. If we look at these respective diets through a nutritional lens, they seem to be at opposite ends of the spectrum. The Mediterranean diet has a relatively high-fat content, derived from the healthy fats in extra virgin olive oil, nuts, seeds, avocado and oily fish. In contrast, the Japanese diet is very low in fat and has a relatively high carbohydrate content.
If you look at the foods more closely rather than strictly just the nutritional attributes,