Making nutrition available, accessible and applicable

Now a PhD candidate in Nutritional Science, Cherise didn’t follow the conventional path into the field. Her academic and professional background is broad, beginning with a Bachelor of Health Science in Occupational Therapy and later spanning postgraduate qualifications in nutrition. However, a series of life experiences ultimately reshaped her career direction.

“In my early 20s, I was diagnosed with an autoimmune condition that required a lifelong restricted diet. It was a very sudden and steep learning curve that my health background had not prepared me for.”

Later, when one of her children experienced ongoing health concerns linked to certain foods, Cherise saw even more clearly how fundamental and complex nutrition can be. Combined with her work in adult mental health support and paediatric rehabilitation, these experiences shaped her decision to pursue nutrition professionally.

Cherise’s current research explores nutrition through both a scientific and cultural lens. As a registered nutritionist and the registrar of the New Zealand Nutrition Society, she’s deeply aware of the need for qualified professionals who understand the many layers of public and community health, especially within tirohanga Māori.

“Kai, the whenua, mātauranga and all facets of hauora are intrinsically linked in a Te Ao Māori worldview. Having an understanding and connection with this is critical for nutrition professionals to uphold and support the aspirations of Māori communities in ways that are meaningful, mana-enhancing and impactful.”

This perspective is beginning to shape how nutrition is taught, not just as a science, but as something that sits within real-world systems of culture, community and care.

“Thinking about how and why to provide the support, while learning what that support can look like, is more effective than trying to add it later.”

Māori and Pacific nutritionists remain underrepresented in the sector, as do nutritionists who feel culturally confident working with these communities. In response to this need, Te Kunenga ki Pūrehuroa Massey University is launching a new major in Human Nutrition as part of the Bachelor of Health Science (BHlthSc).

This major is designed to support students who are passionate about making a difference in community health. With embedded cultural awareness throughout, two compulsory Māori health courses, elective options and the flexibility of being fully online with open-entry requirements, the programme is designed to increase both accessibility and impact.

Cherise is encouraged to see more formal pathways developing for students who want to work in nutrition from a community health perspective. She sees huge value in approaches that integrate cultural responsiveness, health equity, and applied knowledge from the outset – especially for those aiming to work in grassroots settings or preventive health.

For students considering a future in health and nutrition – particularly those driven by a desire to make a difference in their own communities – Cherise is full of encouragement!

“If you have an interest in supporting people with their personal health and their whānau health, this programme is well-rounded, exciting and balances nutrition and health components with communicating impactfully,

“You will be well equipped to make a difference in your community in the areas of kai and hauora – go for it!”