How Dorothy Richmond is empowering Djarragun College students through practical food choices.
Dorothy Richmond’s passion for nutrition started early. In high school, she was drawn to biology and health subjects and loved to cook, which led her to a career as a dietitian. That interest deepened at home, where she grew up with a sister who had kidney disease, and she saw firsthand how powerful food choices can be in preventing long-term health problems. Now, as the on-site dietitian for Ngak Min Health at Djarragun College, Dorothy is committed to helping students avoid preventable conditions, like diabetes and obesity so they can live healthier lives.
“I teach students how to make good food choices that will help them feel better and stay healthy,” Dorothy says. “It’s not about strict diets – it’s about knowing what our bodies need to stay healthy.”
Dorothy Richmond has over 20 years’ experience as a dietitian, holds an MBA, and trained in the UK. She’s studied nutrition in Florence, mastered Asian cookery in New York, and worked across North Queensland, the Torres Strait, and Cape York.
Her dedication to closing the health gap has been shaped by her work in Indigenous communities such as Lockhart River, Aurukun, and Thursday Island. In these communities, Dorothy witnessed the high rates of diabetes and obesity, and the challenges people face in accessing healthy, nutritious food. Diabetes is a major health concern for Indigenous Australians, accounting for 7.3% of all deaths between 2015–2019, with death rates nearly five times higher than non-Indigenous Australians. High body mass is a key contributor, responsible for 64% of the diabetes burden and 14% of the overall health gap. I, with this experience, she brings both compassion and deep understanding to the students at Djarragun College – some of whom experiences similar health issues.
For many young people, making healthy food choices is difficult, especially without the right support or information. At Djarragun College, Dorothy is working to change that. Every second Monday, she brings her practical knowledge and friendly energy to the students. With a strong background in both dietetics and culinary skills, Dorothy shows students how food affects their energy, mood, and overall health. Whether it is helping underweight students build strength safely or teaching others about portion sizes, she ensures each student gets the individual support they need.
Dorothy also provides easy to follow meal plans and practical cooking tips. Her goal is to help students form healthy habits that last a lifetime without making food feel like a chore.
“We want students to feel confident about food,” Dorothy says. “It’s not about strict diets – it’s about knowing what our bodies need to stay healthy.”
Looking ahead, Dorothy plans to run supermarket tours where students can learn how to read food labels, compare products, and shop wisely. These tours will equip them with real-world skills to make informed food choices every day.
Dorothy is also passionate about First Nations ingredients and incorporates them into her lessons. Ingredients like lemon myrtle and wattle seed are not only nutritious they carry cultural significance. By including bush tucker in her teaching, Dorothy helps students reconnect with traditional food knowledge.
“Bush tucker is great because they’re not only tasty but also healthy,” she says. “Lemon myrtle is a good substitute for salt or artificial seasonings.”
For Dorothy, it’s about empowering students to take control of their health. Through every meal, conversation, and lesson, she’s making a real difference one dash at a time.
“I want students to know they can come to me anytime,” Dorothy adds. “Food doesn’t have to be a mystery. The more we talk about it, the more they’ll understand.”
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