Susanne Heber
Nutritional advice
Nice to have you here. Here you can get to know me and my mission better.
My mission
My mission is to make a balanced and healthy diet "palatable" to you and your employees (BGF)
In an interesting and everyday way.
Because most of the time it is not the knowledge that fails, but the "stumbling blocks" of everyday life and therefore the implementation!
With my open, cheerful manner, you will certainly enjoy working with me.
From time to time I also "drill down" nicely, but that's what makes nutritional advice so successful.
I don't believe in diet plans because they are too short-term and you learn little or nothing.
You only get individual advice from me, I don't believe in prefabricated advice, a "corset".
I don't work with strict rules or prohibitions. That doesn't last long and the risk of a yo-yo effect is high.
How did I become a nutritionist?
Find out for yourself:
Monologue "Appetit" (performed in the small house of the Staatsschauspiel Dresden)
I remember the kindergarten. The garden in which the children of that time were supposed to sprout and flourish. Playing, sleeping and, of course, eating.
Practically handed out from large blue or green plastic washing bowls. Potatoes, always a bit mushy but very tasty. Sausages, once even as many as I wanted. Green leaf salad with sugar-lemon dressing. Simple, but very good.
My mother's cabbage rolls. I had already mentioned them. Sautéed so hot that the whole house smelled of sweet roasted cabbage. Served with boiled potatoes and the sauce was never thickened. She didn't like that and I loved mashing the potatoes in the liquid gravy so that they completely soaked it up.
The ratio of potatoes to sauce was crucial. To this day, she makes braised cabbage from the remaining cabbage. With caraway seeds, a little vinegar and small, well-seasoned minced meatballs. The roulades were also filled with minced meat. There was quite a lot of meat.
Do you remember my grandmother's cherry cold dish?
These grandparents took me to a very well-stocked supermarket after reunification and introduced me to the pleasures of food. Snails in garlic butter for the oven, crispy thin waffle bread and walnut ice cream were just the beginning of the Western-influenced diet that came our way and left a deep impression on me. There was so much more flavor to discover than I had ever known before!
Cut: 15 years later, I'm on a plane to the USA to start my new life as an au pair.
A country of absolute superlatives, which I had of course heard about, but couldn't begin to imagine what people meant when they talked about oh-so-big streets and food in huge portion sizes.
The children I looked after found it completely normal that milk and juices in gallons, that is 3.78 liters, were waiting for them in the giant fridge. Brightly packaged, supposedly healthy snacks were a normal part of everyday life. In the classic American families I got to know, the children got them at the smallest squeak.
Until then, I hadn't realized the extent to which you can buy pieces of an animal, eggs, jars of jam and canned fruit in the supermarket. At Costco, I felt like a dwarf in giant land. At the time, I didn't realize that most of the products on offer there were made from the cheapest raw materials our planet has to offer. Sugar syrup made from corn and cottonseed oil. Neither is good for our bodies in the long term.
It was my host parents who put me on the path to my profession. It was from them that I first heard this strange word. Dietician. One evening, while I was still sitting with them, they asked me what I wanted to do after my time in the USA. I didn't know. They kept researching, what did I like, what were my interests? Food! The first thing that came to mind. Gastronomy was not an option.
The dietician filled the gap exactly where I was. Perfect! A year later, I started my training at the Charité.
But what does a dietician actually do? What is this profession good for?
We take a closer look.