Kinga Shenker-Horváth is a fan of extreme sports and a healthy lifestyle, so it is not surprising that the excellent dietitian and nutritionist has been strengthening the ranks of Eisberg Hungary Kft. for five years as a dietetic expert and brand ambassador. Kinga is motivated by helping others, so of course, in addition to sharing her life story, she also shared some useful nutritional recommendations that are worth following.
„Eating healthily is not science, but a matter of knowledge and determination”
Even before Kinga Shenker-Horváth knew that she would one day become a dietitian and nutritionist, health promotion was already an essential part of her life. Thanks to competitive sports, she wanted to know precisely when, how much and what nutrients her body needed. But for a long time, he didn’t realise that his passion would one day become his profession…
I originally studied international relations, but then I felt that this was not the career for me. I continued my research and, under the influence of my physiotherapist husband, I started to look for a degree in health. After browsing through the brochures, I was struck by the realisation that there was a profession that combined a love of sport and healthy eating – so there was no question of me becoming a dietitian!
– began Kinga, who has tried many forms of exercise, but was most attracted by activities that offered a good adrenaline rush alongside the experience. After volleyball and swimming, she fell in love with wakeboarding – a passion that goes back decades and includes a 14-year competitive career. It’s no wonder he felt he needed a wakeboard coaching qualification to go with his master’s degree in fitness therapy, dietetics and nutrition.
Kinga has helped many people to put their lives on a new, healthier footing. And she has brought back some fond memories that make her feel good.
Luckily I have a lot of stories, which I’m very happy about, I like to help people through my work. I have been able to contribute to a patient’s recovery from a long-standing eating disorder through dietetic consultations, or to improve the quality of life of patients with joint problems by optimising their diet. And in the case of working with athletes, achieving goals and results is also a driving force. These are all successes that I am very proud of, not only for the people involved, but also for myself, as healthy nutrition and working together has played a key role in all of them, which is a fantastic feeling.
The health mission of Eisberg Hungary Kft. has always been a favourite of Kinga’s, but the joint work became a reality 5 years ago when the great specialist was offered a job at the company. And with Zoltán Gazsi, the Managing Director, she felt they were on the same wavelength as soon as she interviewed for the job – and that hasn’t changed since. As a result of the collaboration, Kinga has written several articles for experts, with her favourite salads playing a leading role. She has also been involved in many memorable projects, such as cooking with singer Bea Palya when they were both pregnant with their second daughter. But she has also worked with Dorottya Geszler and Zsolt Erdei, providing followers with a wealth of recipes. In addition to these, she has also promoted health and balanced nutrition at several events (e.g. Fitbalance) and has even been involved in creative brainstorming for some product development.
Many people throw around a lot of carbohydrates, fats and proteins, but for someone who is just learning about lifestyle change, it’s hard to navigate the pitfalls of healthy eating, so I asked Kinga to walk me through her own eating routine and give me an idea of what a sample diet looks like.
– Well, as a first step, I recommend the nutritional recommendation of the National Association of Hungarian Dietitians (of which Kinga is an honorary member of the Scientific Committee – editor), the Smart Plate, which has a version for adults and children. Personally, I like to start the day with a sandwich in the morning, usually with cheese and vegetables, but I also eat porridge for breakfast, made even more enjoyable with milk, fruit and almonds. At weekends, when I have more time, I usually have an egg dish in the morning, such as an omelette or scrambled eggs, with bread (usually rye or wholemeal) and vegetables (such as baby spinach, cucumber, tomato, radish). For lunch and dinner, I usually have fruit according to the season, which I can make into a more complex meal with oilseeds and yoghurt. For lunch, I often have soup followed by a main course with a variety of meat or fish as a protein source, with a carbohydrate-rich side dish such as bulgur, jasmine rice, potatoes in the shell or pasta, which go well with salad or pickles. For me, arugula is an indispensable accompaniment to pasta dishes. In the evening, I like to reach for more fibre-rich foods, and I can also make dinner options out of the breakfast and lunch dishes, but I tend to change the proportions in favour of vegetables.
Kinga also debunked several misconceptions surrounding healthy eating. She debunked the myth that you shouldn’t eat after 6 p.m., revealed that it’s not enough to eat just one or two vegetables a day, and shared that you can’t just eat salads.
Night owls can eat later because it’s important that our diet is in tune with our bedtime, so someone who only goes to bed at midnight can have a light dinner around 9pm. Many people think that eating an apple a day is enough to cover their vitamin needs, but this is not true, as the recommended amount is at least 4 portions of fruit or vegetables a day. Salads are an easy way to achieve this, and can be easily incorporated into your daily diet, or even eaten in a delicious smoothie if you don’t fancy a green smoothie.
Eating healthy is not a fool’s errand, but it requires awareness and determination. It is not an ‘all or nothing’ lifestyle, any small change can have a positive impact. In order to stay healthy, we should strive to combine a balanced diet with regular exercise in our daily lives, which can do a lot for us.
