ABOUT ME

MY STORY

Lydia Thomsen Nutrition provides evidence-based, personalised nutrition support with a strong focus on whole foods, practical skills, and sustainable behaviour change.

I believe that nourishing people starts with understanding food — where it comes from, how it’s grown, and how it fuels the body. My approach is grounded in everyday, whole, seasonal foods, helping individuals and families build sustainable habits, improve energy, support gut health, and strengthen their relationship with food — all while reducing waste and overwhelm.

As a NZ Registered Nutritionist with a background in public health and community health promotion, I work with individuals and families to support long-term health outcomes through realistic, food-first strategies that fit everyday life.

Clinical interests include:

  • Glucose control, pre-diabetes and diabetes management

  • Weight management, inflammation and metabolic health

  • Digestive health and gut support

  • Improving energy levels and overall dietary quality

Lydia also supports clients with:

  • Seasonal, whole-food meal planning

  • Building cooking skills and food confidence

  • Reducing reliance on ‘high risk’ ultra-processed foods

Other work

Professional Background

Lydia holds a Bachelor of Science in Human Nutrition (University of Otago) and a Postgraduate Diploma in Public Health. She has over fifteen years’ experience working in health promotion roles across community and workplace settings in both Aotearoa New Zealand and Australia.

This public health foundation informs Lydia’s systems-based approach to nutrition, recognising the broader influences on health such as food access, skills, environment, and social context.

Areas of Special Interest

Lydia has a particular interest in:

  • Glucose regulation and diabetes prevention/management, supporting clients with practical dietary strategies to improve glycemic control and metabolic health

  • Weight management, inflammation and metabolic health, supporting sustainable weight management goals, metabolic health markers (lipids, glucose, blood pressure), and reducing long-term inflammation

  • Gut health, with a focus on dietary patterns that support digestive function and microbiome diversity

  • Food relationship repair, helping clients move away from restrictive or confusing food rules toward sustainable eating patterns

  • Preconception, pregnancy and postnatal nutrition, supporting nutritional adequacy during key life stages.

Practice Philosophy

Lydia’s practice emphasises:

  • Whole, minimally processed foods

  • Seasonal and locally sourced food where possible

  • Skill-building to support long-term behaviour change

  • Practical strategies that consider time, budget, and whānau / family needs

She is committed to collaborative care and works alongside health professionals to support shared client outcomes.

Referrals & Collaboration

Lydia Thomsen Nutrition welcomes referrals from GPs, nurses, midwives, and allied health providers. Services can support clients with impaired glucose regulation, type 2 diabetes risk, digestive concerns, reproductive life-stage nutrition needs, or those seeking to improve overall dietary quality and confidence with food.