Gippsland Lakes Complete Health dietitian Jess de Voogd was the guest speaker at the June meeting of the Bairnsdale and District Diabetes Support Group, delivering an educational presentation on managing blood glucose through strategic dietary choices.
Ms de Voogd opened her talk by outlining her professional scope at Gippsland Lakes Complete Health, where she works across diverse clinical areas. Her practice encompasses appetite and weight management, pediatric feeding and growth, gut health, and senior wellness, alongside chronic disease management for diabetes and cardiovascular health.
Having undertaken specialised postgraduate training in pediatrics and Irritable Bowel Syndrome (IBS) — including the low-FODMAP dietary approach — Ms de Voogd noted that her services are widely accessible. She accepts client referrals from general practitioners, NDIS participants, and those on Home Care Packages, as well as direct self-referrals from the community. She emphasised that dietitians act as vital partners in helping individuals self-manage their condition, overcome lifestyle barriers, and optimise their long-term health.
The core of the presentation focused on carbohydrate tracking and the practical application of the Glycaemic Index (GI), providing a timely refresher for group members.
The Glycaemic Index measures how rapidly or gradually a carbohydrate-containing food is digested and converted into blood glucose. High-GI carbohydrates cause a sharp, rapid spike in blood glucose levels and should be consumed less frequently. Conversely, low-GI options are digested more slowly, providing a gradual release of energy and a more stable blood glucose response, making them the preferred choice for diabetes management.
Ms de Voogd explained that while carbohydrates are the body’s primary energy source and directly influence blood glucose levels, they are also essential vehicles for dietary fiber, vitamins, and minerals. Both the total volume and the specific type of carbohydrate consumed play a critical role in daily glycemic control.
To assist members with meal planning, she highlighted excellent low-GI and nutrient-dense carbohydrate choices:
– Wholegrains and cereals: Wholegrain breads, wholemeal flours, crispbreads, and high-fibre breakfast options.
– Grains and legumes: Barley, quinoa, pasta, noodles, rice, lentils and chickpeas.
– Starchy vegetables and dairy: Corn, potatoes, sweet potatoes, milk, and unsweetened yogurt.
For structural balance in daily eating plans, Ms de Voogd also listed foods that contain minimal or no carbohydrates, which have a negligible impact on blood glucose. These include lean proteins such as meat, chicken, fish, eggs, and tofu; healthy fats like oils, avocado, nuts, and cheese; and non-starchy vegetables including lettuce, tomatoes, broccoli, cauliflower, zucchini, eggplant, bok choy and carrots.
Following a highly interactive question-and-answer session where she addressed specific scenarios raised by the audience, educational resources detailing carbohydrate portions and GI ratings were distributed to all attendees.
The meeting concluded with a warm round of applause from the gallery. Group representative Barry Sutton presented Ms de Voogd with a token of appreciation, thanking her for delivering an exceptionally practical and informative address to the local membership.
