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Dr Rebecca Reynolds

Adjunct lecturer and nutritionist, UNSW Sydney

I’m all about conscious and compassionate eating. What does that even mean, I hear you ask? Well, to me it’s thinking about what you put into your mouth in order to be kind to yourself, other humans, animals, and the planet. I believe that we as individuals can have a huge positive influence through the small everyday choices that we make.

So, who am I to talk about all of this? I am a registered nutritionist, university lecturer, and academic researcher (if you want to know about my specific qualifications, you can find them via the links below). Beyond all that academic stuff, I’m a lover-of-the-human-body, a health and wellness expert, an ethical eater, and a proponent of compassionate living. I’m also a mum to: two little humans (aged 1 and 5 years), one dog, and one cat. I am a wise, honest, damaged, healed, broken, fixed, beautiful mess because of experiences that I have lived through (you can read more about some of these life experiences via the links below).

Let’s let go of the rigid food rules and be gentler with ourselves. Let’s honour our beautiful bodies by eating intuitively and giving them the appreciation they deserve. Let’s feel more connected to ourselves, each other, and the world around us.


  • 2012–present
    Lecturer, UNSW Australia
  • 2015–present
    Owner, The Real Bok Choy,
  • 2009–2010
    Research fellow, World Health Organization Collaborating Centre for Obesity Prevention/CO-OPS, Deakin University


  • 2015 
    UNSW Australia, Graduate Certificate in University Learning and Teaching
  • 2009 
    The University of Sydney, PhD
  • 2004 
    King's College London, MSc

Professional Memberships

  • Registered Nutritionist, Nutrition Society of Australia
  • Member, Public Health Association of Australia
  • Member, Australasian Association for Academic Primary Care, Inc