#IamMGH – Meet May Jung

#IamMGH tells the stories of our people. To celebrate Dietitians Day (March 13) and Nutrition Month (March), meet May Jung, Registered Dietitian at Michael Garron Hospital (MGH).  

“I’m a Registered Dietitian working within the Interprofessional Practice (IPP) team at MGH. My primary areas are general surgery, orthopaedics and cardiology, but I often support other adult units across the hospital, where needed. If a colleague is away or another unit needs support, I may help in areas like thoracics or medicine. It can be busy at times, but it’s also one of the things I enjoy about the role – every day can look a little different. 

I’ve been working at MGH for more than 20 years. Over that time, I’ve seen the hospital grow and evolve, but what has remained constant is the sense of community here. The people are supportive, collaborative and genuinely kind. Many of us spend so much of our time at work that it’s meaningful to have colleagues who feel like friends. It’s not unusual for teams here to spend time together outside of work, whether it’s dinner, a movie or another activity.  

My interest in nutrition began at home. My mother had Type 2 diabetes and I saw firsthand how much diet affected her blood sugar control. That experience sparked my curiosity about the connection between food and health and ultimately led me to pursue a career as a dietitian.  

Nutrition plays an important role in patient care, particularly for individuals recovering from surgery or managing chronic conditions such as heart disease or diabetes. One of the most rewarding parts of my job is helping patients understand how food impacts their health and working with them to find practical, realistic approaches to nutrition. 

Many patients feel nervous when they hear they will be meeting with a dietitian. They often expect to be told they cannot eat the food they enjoy. I try to shift that conversation by focusing on education and helping patients understand how food affects their condition. For example, a patient with diabetes who has recently had a heart attack may feel unsure of what to eat. In those situations, I explain how different foods affect both blood sugar and cholesterol and help them find balance. Sometimes it’s about reassuring patients that they can still enjoy certain foods, like having a slice of birthday cake, while adjusting other parts of their meals. 

Nutrition can also play an important role in recovery after surgery. Patients who have procedures that affect the digestive system may need to adjust their diet while their body heals. In those situations, I explain that these changes are usually temporary and are meant to help prevent complications while the body recovers.  

Like many roles in healthcare, there are challenges. One of them is wanting to see every patient who could benefit from nutrition support, especially when caseloads grow. Over time, I’ve learned how important it is to prioritize care and focus on the patients who need it most urgently. 

When I think about MGH’s values, respect resonates strongly with me in my work. When dietitians are respected as part of the healthcare team, alongside physicians, nurses and other professionals, it strengthens collaboration and ultimately benefits patients. Everyone brings a unique expertise to the table. 

Beyond clinical work, I’ve also been involved in initiatives that help strengthen patient care. Recently we implemented a nutrition screening tool used when patients are admitted to the hospital. The screening includes two questions about unintentional weight loss (for the past six months) and whether a patient has been eating less than usual for more than a week. If both answers are yes, the patient is identified as being at risk for malnutrition and is automatically referred to a dietitian for further assessment. Two years ago, my TAHSN Fellowship project focused on addressing dehydration risk in patients with dysphagia. The positive outcomes of this work supported Speech-Language Pathologists at MGH in implementing Level 2 thick fluids hospital-wide. This project highlights a strong example of teamwork within IPP, demonstrating how collaborative efforts can lead to meaningful improvements in patient care. 

I’ve also been precepting students who are training to become dietitians since 2006, including internationally educated dietitians completing their placements. Seeing students grow in confidence, especially when they begin developing nutrition care plans for patients independently with guidance, is one of the most rewarding parts of preceptorship. 

After more than two decades at MGH, I’m grateful for the opportunities this hospital has given to me to grow both professionally and personally. Nutrition may sometimes seem like a small part of care, but even small changes can have meaningful impact on a patient’s recovery and overall well-being. Being part of that process is what makes this work so fulfilling.”