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What I Know - Kit Chamier

Features | Published:

Kit Chamier (28), a sport and exercise nutritionist who lives in St Helier

Kit Chamier, a sport and exercise nutritionist who lives in St Helier
  • When I was little I always wanted to be a vet. I really love animals, especially marine life.
  • I studied in New Zealand because I wanted to travel and get a degree at the same time. I completed a sports coaching degree in Christchurch and travelled across the country many times.
  • The people who have had the biggest influence on my life are my friends – and the friends I made at university in New Zealand really changed my life. They showed me how to embrace the Kiwi culture and would cart me around the most beautiful parts of the country and take me to their family homes for dinners. Their hospitality really made me want to make sure that I’m equally as welcoming in my home in Jersey, and loads of my New Zealand mates have been here to visit since.
  • If I could meet anyone, it would have to be David Attenborough. He has always been a hero of mine. His passion for the earth is inspiring and he really makes me think about my day-to-day life and what could be done to help the planet.
  • The thing I enjoy most about my work is that it’s a very fun, varied job. I’ve been working as a professional nutritionist since 2013 in Jersey, helping clients complete ironman events or helping others make the weight for their boxing bouts. All sports require some attention to diet and thanks to the huge range of sports that people play in Jersey, I get to work with a wide range of athletes. I also deal with general nutrition for health, so I manage a lot of people’s food – I tell people what to eat and when.
  • The amount of time I spend participating in sports is somewhere between ten to 15 hours a week. I play a lot of golf. I do a lot of boxing training. And I love going for runs on the north coast.
  • The most bizarre experience I’ve encountered in my work is watching one of my clients make their porridge with grated courgette. It never ceases to amaze me, and we always laugh about it.
  • The one piece of advice I would give to anyone who wanted to live a healthier lifestyle and eat better is to choose real food – that is, move to whole fresh food which you prepare and cook yourself. Our convenience culture means we can now buy breakfast, lunch and dinner pre-packaged. We need to get back in touch with our ingredients.
  • The thing I fear most is the relentless influence of fad diets. It is scary how they evolve and suddenly groups of co-workers or gym buddies are all doing it. People are always looking for a quick fix, but there just isn’t one.
  • The hardest physical challenge I’ve ever undertaken was hiking with two friends over the Tichka Plateau in Morocco. It was an incredible week, walking up to eight hours a day, but it was very hard work as we had minimal dry food – we didn’t take enough food or warm clothes. Our guide didn’t help by telling us on day one that we were the first people to do this in the off-season – and the first people to carry our own gear. In the end, we managed it and had an awesome experience.
  • The most interesting country I’ve travelled to is Fiji. It is an amazing place with warm seas, stunning sea life and the friendliest people. We were greeted on arrival on our boat by the whole village, who sang as they welcomed us. We fished and snorkelled in the daytime, then ate and played cards on the beach under the stars.
  • My favourite word is galactooligosaccharide – it really rolls off the tongue. It’s a non-digestible prebiotic also known as GOS, and can help your gut flora.
  • If I could take one possession to a desert island, it would be a fishing rod – and a sense of adventure. Fishing is a very good way to pass the time and a desert island might benefit from some spectacular fish.
  • Five a day or more? More. Five fruit and veg a day is the minimum that people should eat, and aiming for ten is good. A portion of fruit or vegetable is usually about 80g, so if you start with getting two portions at each meal-time you’re doing well.

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