• Programme: Dietetics with Nutrition
• University: International Medical University (now known as IMU University)
• Study Experience: Began studies online during COVID-19 pandemic
• Transfer University: University of Newcastle, Australia
• Key Skills Gained: Adaptability, independence, time management, self-discipline
• Current Role: Accredited Practising Dietitian (APD)

I met my university classmates as small squares on a screen.

For months, their voices came through my headphones, their faces frozen mid-frame when the internet lagged, and their presence confined to scheduled calls. This was how I began my Dietetics with Nutrition degree at International Medical University (now known as IMU University)—in a world that had suddenly slowed down.

University is supposed to be loud. Lecture halls filled with chatter, shared meals between classes, and friendships formed in hallways. Instead, my experience began quietly, at home, navigating lectures through Microsoft Teams and learning how to stay motivated without the structure of physically being there.

It was isolating at times, but it also taught me something invaluable: how to rely on myself.

When we were finally allowed back on campus, even briefly, it felt surreal. Seeing my peers in person for the first time after months of only knowing them through a screen was both strange and exciting. It felt like meeting familiar strangers. Those moments: being in labs, cooking together, and learning hands-on – felt incredibly meaningful because they had once seemed so out of reach.

Nutrition came alive in those spaces.

One of my most memorable experiences as a transfer student to the University of Newcastle, Australia, was our food science project, where we were tasked with developing and selling a healthy food product. My team created Japanese rice burgers, using rice in place of traditional buns. It was more than just a class assignment, it was our first glimpse into the real world of food!

We had to think beyond nutrients on paper. It introduced us to real-world consideration:

• budget,
• taste,
• texture,
• presentation, and
• how to market something people would genuinely want to eat.

Seeing someone choose our product and enjoy it was deeply rewarding. It showed me that nutrition isn’t just about guidelines or recommendations- it’s about creating something meaningful, accessible, and enjoyable for people.

That experience shifted something in me. It made nutrition feel real.

Studying during COVID also forced me to develop discipline in ways I hadn’t anticipated. Without a fixed routine, I had to create my own structure. There was nobody physically there to keep me accountable. It taught me skills that would later become essential in my career:

• adaptability,
• time management, and
• independence

Looking back, those years shaped more than my academic knowledge. They shaped my mindset.

Today, I am an Accredited Practising Dietitian working in public health with the Australian Healthy Food Guide, where I contribute to translating evidence-based nutrition into practical, everyday guidance.

I also work with clients at Grams of Health, supporting individuals in fueling their bodies in ways that are sustainable and empowering.

Alongside my professional work, I share nutrition content on my platform (@good.food.gang), through Instagram and TikTok. I’d love for people to understand nutrition doesn’t have to be restrictive or overwhelming. There is space for both health and enjoyment, and the two are not mutually exclusive.

My mission has always been to empower people – to help them understand their bodies, build confidence in their choices, and fuel themselves in ways that help them feel their best.

Starting university during a global pandemic wasn’t what I expected. But in many ways, it gave me something I might not have developed otherwise: resilience, adaptability, and trust in my own ability to navigate uncertainty.

It didn’t just shape my education.

It shaped the dietitian I became.

Written by En Min Saw

En Min Saw’s journey in Dietetics with Nutrition began during the COVID-19 pandemic, with online learning at IMU University shaping her resilience, independence, and adaptability. A transfer experience at the University of Newcastle, Australia, further strengthened her practical understanding of nutrition through real-world projects. Today, she is an Accredited Practising Dietitian working in public health and client care, while also creating engaging nutrition content on social media. Her work focuses on making evidence-based nutrition accessible, sustainable, and empowering for everyday life.