Today, we’re diving into a topic that’s often misunderstood—critical thinking. While many student dietitians associate it with academic writing or exam preparation, critical thinking goes far beyond the classroom. It’s a core skill that underpins every decision we make as future healthcare professionals—from delivering evidence-based advice to navigating complex patient scenarios with clarity and confidence.

Joining me today is the brilliant Aisling Pigott, a Registered Dietitian based in Cardiff, Wales, who brings a wealth of clinical and academic experience to the conversation. Aisling recently delivered the 2024 Elsie Widdowson Memorial Lecture titled “Fuelling the Future of Dietetics”, where she advocated for nourishing our profession -intellectually, emotionally, and practically. Known for championing reflection, leadership, and growth, Aisling is the perfect guest to help us unpack what critical thinking really looks like in dietetic practice and how we, as students, can start mastering it now.

Show notes: 

Instagram: @dietitianwales

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Website - https://dietitianwales.co.uk/

Critical Appraisal Skills guide - https://casp-uk.net/

Aisling’s research highlights include delivering a TEDxNHS talk on the dangers of diet culture in diabetes care, chairing national screening guideline groups, and being awarded multiple research grants and scholarships. Passionate about integrating research into practice, Aisling is committed to advancing dietetic care for young people, even after stepping away from her clinical role.