Amanda graduated with a Bachelor of Nutrition and Dietetics (Hons) from Queensland University of Technology (QUT), Australia.

With years of clinical experience, she started her career at Changi General Hospital (CGH), providing individualised dietary counselling in both inpatient and outpatient settngs. She has led various food service initiatives, conducted EatSafe SG training workshops, and worked closely with speech therapists and chefs for menu analysis and therapeutic diet modification. Amanda has contributed to nutrition education through public talks, cooking demonstrations, and as the lead author of The Pink Plate, a cookbook for breast cancer survivors.

Certifications and Awards:

• EatSafe SG Trainer

• Health Science and Nursing Scholarship (Overseas)

• Singapore Health Quality Service Awards 2020

Publications:

• The Pink Plate: Nourishing Recipes for Breast Cancer Warriors

• Adaptation of EatSafe SG e-learning materials to effectively communicate EatSafe concepts to Food Service staff in CGH

• Baseline consistencies of chilled and room temperature oral nutrition supplements using the IDDSI framework

• Improving nutrition care for neurosurgery patients through a nurse‐led transition feeding protocol