Looking back, my five years at university in the early

Looking back, my five years at university in the early 1960s were some of the most important and eye-opening years of my life. It was a time of learning, growth, and discovery—not just in books, but in real life. I was fortunate to receive a cadetship from the NSW Health Department, which not only supported my studies but also gave me hands-on experience during university holidays.

What made it even more special was that I was the first woman to receive this opportunity. At that time, it wasn’t very common for women to be given such roles, especially in fields connected to science, health, and public service. I didn’t fully realize it back then, but I was stepping into something quite meaningful.

1. A Unique Opportunity

The cadetship came with a clear goal: I was to gain experience in anything related to food and health. This meant I wasn’t limited to one type of work. Instead, I was encouraged to explore different areas, learn from experts, and understand how food affects people’s health in real-life situations.

This variety made my experience incredibly rich. One day I would be in a hospital, the next day in a community setting, and sometimes even visiting food factories. Every experience added something new to my understanding.

2. Working with Children with Down’s Syndrome

One of my earliest experiences was working with children who had Down’s syndrome. This was both challenging and deeply rewarding.

At that time, awareness and support systems were not as developed as they are today. Many families were still learning how to care for children with special needs. I helped in simple but meaningful ways—supporting their daily routines, assisting with feeding, and observing how diet and nutrition played a role in their development.

What I remember most is the warmth and honesty of those children. They taught me patience, kindness, and the importance of looking beyond labels. This experience shaped my understanding of care and compassion in healthcare.

3. Helping People Understand Diabetes

Another important part of my work involved helping people who had just been diagnosed with diabetes. For many, this diagnosis was frightening and confusing. They suddenly had to change their eating habits and lifestyle.

My role was to explain dietary guidelines in a simple and clear way. I would talk to them about:

Controlling sugar intake
Choosing balanced meals
Eating at regular times
Understanding how food affects blood sugar levels

It wasn’t just about giving instructions—it was about helping people feel more confident and less overwhelmed. I learned that communication is just as important as knowledge.

4. Catering for Special Diets in Hospitals

During my time in hospitals, I also worked on preparing meals for patients with special dietary needs. This was a very practical part of my training.

Different patients required different diets depending on their conditions. For example:

Low-salt meals for heart patients
Soft foods for those recovering from surgery
Special diets for people with digestive issues

This experience showed me how food is a key part of treatment. It’s not just about medicine—what people eat can support recovery and improve health.

5. A Glimpse Behind the Scenes: Hospital Events

Not all my work was serious or clinical. I also helped organize staff events, including Christmas parties at a major hospital.

At first, this might seem unrelated to health, but it taught me a lot about teamwork, planning, and large-scale food preparation. Feeding a big group of people requires coordination, timing, and attention to detail.

It was also a reminder that healthcare workers need moments of joy and relaxation too. These events helped build a sense of community among staff.6. Visiting Food Factories

One of the most interesting parts of my cadetship was visiting various food factories. These visits gave me a completely different perspective on how food is produced.

I saw the processes behind packaged foods, including how ingredients were handled, processed, and preserved. While it was fascinating, not everything I saw was appealing.

In fact, these visits completely changed my view of certain products—especially margarine. Seeing how it was made left a lasting impression on me, and I found myself avoiding it ever since.

It made me more aware of the difference between natural and highly processed foods.

7. Learning from Margaret Fulton

One of the highlights of my experience was spending time with the well-known cookery editor Margaret Fulton.

She was not only talented but also passionate about good food. We quickly found common ground—especially our shared dislike of margarine!

Working with her was inspiring. She had a way of making cooking feel simple, enjoyable, and meaningful. I learned that food is not just about nutrition—it’s also about culture, creativity, and bringing people together.

Her influence stayed with me long after those early years.

8. Writing and Communication

Since I enjoyed writing, I was also given the chance to work on press releases for the Health Department. This was another valuable part of my training.

The goal was to communicate important health messages to the public. Topics could include:

Healthy eating habits
Food safety
Public health campaigns

I learned how to turn complex information into simple, clear messages that people could understand. This skill became very important later in my career.

9. A Time of Change and Growth

The early 1960s were a time of change, especially for women. Opportunities were starting to open up, but there were still many challenges.

Being the first female cadet in this program came with a sense of responsibility. I wanted to do well—not just for myself, but for the women who might follow.

Looking back, I feel proud of what I achieved and grateful for the support I received.

10. Lessons That Stayed with Me

Those five years taught me lessons that stayed with me for life:

Food is powerful: It can support health, recovery, and well-being
People matter most: Every patient has a story and needs understanding
Communication is key: Clear, simple advice can make a big difference
Experience is the best teacher: Real-world learning is invaluable

Conclusion

My university years, supported by the NSW Health Department cadetship, were more than just an education—they were a journey. From working with children and patients to visiting factories and learning from experts like Margaret Fulton, every experience shaped my understanding of food and health.

It was a time of firsts, challenges, and discoveries. And even today, I carry those lessons with me, reminding me of how important it is to combine knowledge with compassion, and science with real-life experience.

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