Kim is an Advanced Accredited Practising Dietitian and member of Dietitians Australia. She holds a degree in Science from the University of Queensland and a degree in Nutrition and Dietetics from the Queensland Institute of Technology. In 2004, Kim completed her PhD in Coeliac Disease and the gluten free diet from Sydney University. For more than 25 years Kim has been a guest lecturer for the Nutrition and Dietetic students at both the Universities of Sydney and Wollongong.

Kim’s early career began in two Sydney teaching hospitals where she advised on a wide scope of dietary requirements including voluntary nutrition courses for pregnant women. After working for many years with the dietary needs for both children and adults at the Allergy Unit at Royal Prince Alfred Hospital, Kim decided to split her time between that Unit, her private nutrition practice and consultancy work.

Kim has held a number of support and volunteer roles throughout her career including:- being a member of the original working party defining the ‘low gluten’ and ‘gluten free’ food standards for Food Standards Australia New Zealand; being a past Consultant dietitian to Coeliac Australia; being a past National Convenor for Dietitians Australia’s, Adverse Food Reactions Interest Group, where she has created a number of webinars for on-going learning for dietitians.

An important focus for Kim is educating people about healthy food lifestyles, coeliac disease, gut health, gluten and the gluten free diet, and empowering them to take steps towards change when required. She takes opportunities to address students, dietitians and other health professionals, the food industry and the public on these topics.