The Dietitian Cafe

For years, messages about sugar reduction and sweeteners have fuelled confusion among both the public and healthcare professionals. From safety headlines to bold claims about benefits, dietitians and nutritionists have had to cut through the noise to provide credible, balanced advice. In response, the British Dietetic Association, in collaboration with the British Nutrition Foundation and Diabetes UK, has published a joint, evidence-based position statement on low- or no-calorie sweeteners, outlining what we know, what remains uncertain, and how clinicians can guide clients while balancing safety, tolerance, and real-world dietary choices. In this episode, we unpack the statement in depth, exploring the context of UK sugar reformulation and “enforced consumption”, alongside emerging research on individual and combined sweetener effects. We’re joined by Duane Mellor, a registered dietitian and contributor to the statement, and Gabrielle Morse, an advanced dietitian specialising in neurogastroenterology, who brings a gut-focused lens. Together, they examine the evidence, navigate the nuances, and translate the science into practical advice for everyday dietetic practice. Dr Duane Mellor is a paediatric diabetes dietitian based in Leicestershire with over 25 years’ experience in diabetes care. He began in the NHS supporting adults with diabetes before moving into research and academia. An experienced diabetes educator, Duane regularly shares his expertise through television, radio, national guidelines, over 100 research papers, and several textbooks. He’s been named BDA Spokesperson of the Year and is one of the editors of the upcoming 7th Edition of the Manual of Dietetic Practice. Gabrielle Morse is a specialist neurogastroenterology dietitian with experience across a range of gastroenterology conditions, alongside interests in women’s health, lipids, and metabolic health. She specialises in digestive issues linked to changes in communication between the gut-brain axis. Gabrielle is a BDA Workplace Ready dietitian and delivers workplace wellbeing workshops, providing evidence-based nutritional advice to the wider public. She has been featured in national media including the Sunday Telegraph. Gabrielle has worked at a world-leading hospital in London, is a guest lecturer at King’s College London, and regularly provides nutrition training to doctors, GPs, nurses, and other allied healthcare professionals. Show Notes Gabrielle’s LinkedIn: Gabrielle Morse | LinkedIn Duane’s LinkedIn: Duane Mellor | LinkedIn 

Creatine has long been associated with gym culture, but it’s now trending far beyond strength training, appearing across social media, women’s health spaces, and everyday wellness conversations. Despite its popularity, the evidence is often misrepresented or overhyped, particularly around muscle gain, cognitive benefits, and mood, leaving both the public and clinicians to navigate a lot of mixed messages.In this episode, we explore where creatine is strongly supported by evidence, where claims remain uncertain, and how dietitians can provide clear, practical guidance.Joining me today is Dr Linia Patel, registered dietitian specialising in women’s health and population nutrition, and Nigel Mitchell, registered dietitian and performance nutrition specialist, who bring their distinct perspectives to this evidence-led discussion on creatine and responsible supplementation.Linia Patel is an award-winning Women’s Health Dietitian, Performance Nutritionist, and Public Health Researcher with over 20 years of experience spanning sports nutrition, clinical practice, corporate wellness and public health. Author of the best-selling book Food for Menopause and new book Life After Weight loss Medications Linia has worked across diverse settings—from highperformance sport to NHS-commissioned weight management services—translating science into practical strategies that improve wellbeing and long-term health outcomes.Nigel Mitchell is a Dietitian who has worked in clinical and elite sport nutrition for over 30 years. Across his career, he has supported more than 30 Olympic and Paralympic medallists, world champion athletes, triathletes, and Tour de France champions. He led the nutrition strategy for Team Sky in 2009 and provided nutritional support during Bradley Wiggins’ 2012 Tour de France win, as well as supporting British Cycling at the London 2012 Olympics and athletes at the Beijing 2022 Winter Olympic Games. He currently holds an academic position at Leeds Beckett University, a visiting position at Arizona State University, and serves as Clinical and Technical Lead for the UK Sports Institute, as well as Head of Nutrition for British Athletics and the British Sailing Team.Show NotesLinia’s LinkedIn : Dr Linia Patel (PhD) | LinkedIn

Pet nutrition is booming. From fresh subscriptions to wellness-driven brands, owners are investing more than ever in what goes into their pets’ bowls, but with that growth comes confusion, clever marketing, and plenty of science to sniff through. In this episode, we unpack what truly matters when it comes to feeding pets well, from understanding “complete and balanced” diets to navigating trends, treats, fussy eaters, and life stage nutrition. Joining me today is Zoe Russell, Nutrition Officer at The Skinner’s Group, who shares practical insights on evidence, regulation, misinformation, and where the future of pet nutrition is heading. Zoe Russell is a Registered Associate Nutritionist with a First-Class degree in Animal Biology. As a Nutrition Officer at The Skinner’s Group, she provides nutrition consultations, ensures legislative compliance, produces technical content, and supports product and packaging development. She represents the company at industry events and shows, and with experience across a range of animal husbandry roles, she brings a broad understanding of animal nutrition. Show Notes Zoe’s LinkedIn: Zoe Russell | LinkedIn 

 In this episode, we explore why sleep is so undervalued in nutrition, how poor sleep influences what we eat, and what dietitians and nutritionists can do in practice to better support their clients. Joining me today is Rob Hobson, registered nutritionist and author of The Art of Sleeping, who introduces his BED framework - Behaviour, Environment and Diet, and explains how sleep, food, and lifestyle can work together to support overall health. Rob Hobson is a registered nutritionist with a degree in nutrition and master’s degrees in public health and sports nutrition. He’s a Sunday Times bestselling author of five books, including Unprocess Your Life and The Low Appetite Cookbook. With over 20 years’ experience spanning public health, private practice, and brand work, Rob writes extensively across the media and regularly appears on TV, radio, and podcasts as a trusted health expert. Show Notes Rob’s LinkedIn: Robert Hobson | LinkedIn Rob’s Instagram: Rob Hobson nutritionist RNutr SENR (@robhobsonnutritionist) • Instagram photos and videos Rob’s Website: Rob Hobson Nutritionist 

For decades, public health campaigns have tried to get both children and adults to eat more vegetables, often with little success. Traditional messaging like “five-a-day” has struggled to inspire behaviour change, leaving dietitians, parents, and educators searching for approaches that actually resonate. Veg Power has taken a different path. Through playful, story-led campaigns, creative advertising, and cross-sector partnerships, they’ve transformed the way the nation thinks about healthy eating. By pretending veg are evil, making children the heroes, and building national campaigns that reach classrooms, homes, and retailers, Veg Power has shown that healthy eating can be fun, culturally relevant, and genuinely behaviour-changing.In this episode, we delve into what makes Veg Power’s campaigns so effective. From the bold creativity behind Eat Them to Defeat Them to the nationwide push to get beans back into everyday meals with Bang in Some Beans, we share insights, strategies, and collaborative approaches that are changing the way the UK eats. Joining me today is Rebecca Stevens from Veg Power, who is committed to helping the nation eat better through creative healthy eating campaigns. Rebecca offers insight into what truly shifts behaviour, how we can make healthy eating fun again, and where nutrition professionals can play a meaningful part in that change. Rebecca Stevens is a registered Associate Nutritionist with the Association for Nutrition and holds an MSc in Human Nutrition from St Mary’s University. Before returning to university, she spent over a decade working in healthcare PR. In her Communications & Campaigns role at Veg Power, Rebecca enjoys bringing together her expertise in nutrition and communications and is always on a mission to expand her family’s vegetable repertoire.  Show Notes Veg Power Newsletter Sign Up: newsletter-signup - Veg Power Veg Power LinkedIn: Veg Power CIC: Posts | LinkedIn Veg Power Instagram: Simply Veg @ Veg Power (@vegpoweruk) • Instagram photos and videos Bang in Some Beans Campaign: Boosting Beans - Veg Power Eat Them to Defeat Them Campaign: Home - Eat Them To Defeat Them National Diet and Nutrition Survey 2019 - 2023: National Diet and Nutrition Survey - GOV.UK  

For millions of people across the UK, working outside the traditional 9-to-5 is simply part of life. From nurses and doctors to delivery drivers, factory workers, construction workers and police officers, shift work means eating, moving, and resting against the body’s natural rhythm, often with consequences for health, wellbeing, and performance.As dietitians and healthcare professionals, we’re in a unique position to support these patients, helping them navigate the challenges of irregular schedules, make practical nutrition choices, and maintain balance despite working against the clock.In this episode, we’re exploring the physiological and nutritional challenges of shift work, from metabolic and gut health impacts to practical strategies for meal timing, employer support, and longterm wellbeing.Joining me today are two guests committed to helping shift workers thrive, offering clear, practical advice on how to eat, recover, and maintain health whilst navigating the nutritional challenges of working outside the 9-to-5. Clémence Cleave is an award-winning Registered Nutritionist, author, trained chef, visiting lecturer, and founder of Rocket Fuel Wellbeing – the corporate nutrition consultancy for healthy people and healthy growth. Clem specialises in workplace wellbeing, gut health, women’s health, and longevity, and delivers trusted, practical guidance that drives lasting change for individuals and organisations.Andy Picken is a Fellow of the Royal Society for Public Health with 19 years’ experience in public health and workplace health and wellbeing. Based in Manchester, Andy works for the HSQE Partnership across multiple sectors and currently serves as Head of Health and Wellbeing within the rail and construction sector, where shift work is an integral part of the operational cycle. Andy’s professional passion lies in lifestyle and preventative medicine, particularly in addressing the challenges of applying these approaches within shift-working environments.Show Notes:Clem Cleave:Website: Home | Rocket Fuel Wellbeing | Nutrition & Workplace Wellbeing ServicesInstagram: CLEM CLEAVE | Nutritionist RNutr | Rocket Fuel Wellbeing (@clemcleavenutrition) •LinkedIn: Clemence Cleave RNutr, FRSPH | LinkedInAndy Picken:Website: Our Team - HSQE PartnershipLinkedIn: Andy James Picken FRSPH | LinkedIn

For many families, mealtimes can feel far from peaceful. Between juggling busy schedules, food preferences, sensory sensitivities, and the constant noise of “shoulds” from social media and parenting advice, it’s easy for stress to replace enjoyment. As dietitians, we’re often the ones supporting parents through that experience, helping them navigate the balance between nutrition, nurture, and realistic expectations.In this episode, we’re exploring what’s really going on at the dinner table, from picky eating and food neophobia to evolving feeding advice and the guilt that can so easily come with it all.Joining us is Specialist Paediatric Dietitian, Dr Kirsty Porter. Kirsty has over 15 years’ experience working with families across the NHS and private practice, helping them build more positive, confident and calm relationships with food. She was named Paediatric Nutritional Professional of the Year and Social Media Personality of the Year at the 2025 CN Awards, recognising not just her clinical expertise, but the impact of her reassurance, practicality and voice in this space.Show NotesFacebook: Nutrition4kids Children's Dietitian Instagram: @nutrition4kidsniWebsite: www.nutrition4kidsni.com

2025 alone has seen a wave of food launches designed to make a statement. At one end of the spectrum are products wrapped in a health halo - clean labels, minimalist ingredients, wellness claims. At the other, unapologetically indulgent creations that celebrate excess and nostalgia. Both command attention, but together they highlight just how blurred the lines around healthy eating have become. In today’s episode, we’re exploring what these extremes say about modern food culture, how they shape public perception, and whether they bring us closer to balance, or pull us further apart. Joining me are two guests dedicated to cutting through nutrition confusion and helping people find a more balanced, confident approach to eating. Sophie Gastman is a Registered Nutritionist, speaker, and soon-to-be author with a passion for translating complex nutrition science into simple, balanced, and enjoyable advice. Her work spans public health, education, and digital communications – supporting families, schools, and a community of over 140,000 followers to eat well without myths, rules, or guilt. Jemma Joel is a Registered Nutritionist, coach, mentor and TEDx speaker with a background in psychology, specialising in public health and behaviour change. She coaches clients to improve their health and relationship with food, and mentors' fellow nutrition professionals to integrate behaviour-change techniques into their practice. Together, we’ll unpack how “health halos” and hyper-indulgent products influence our relationship with food and explore the role nutrition professionals can play in helping people find genuine balance. Show Notes Sophie Gastman Instagram: @sophiethenutritionist TikTok: @sophiethenutritionist Jemma Joel Instagram: @lifewithjemmajoel 

Burnout has become an all-too-familiar reality for many dietitians. The pressure to care deeply, manage heavy caseloads, and keep up with growing demands can leave little energy for ourselves. We’re trained to support others’ health and wellbeing, but what happens when our own starts to slip? In this episode, we explore what burnout really looks like in dietetic practice, how to recognise the early signs, and what it takes to build a sustainable career without losing the passion that started it all. Joining us is Emma Green, NHS Stroke and Neurorehab Dietitian and founder of Cheshire Dietitians. Alongside her clinical work, Emma’s passionate about helping dietitians protect their wellbeing, set boundaries, and create a positive, sustainable working culture. Show Notes Cheshire Dietitians: https://cheshiredietitians.co.uk/ Cheshire Dietitians Instagram: https://www.instagram.com/cheshiredietitians/ Emma’s Food Stories Instagram: https://www.instagram.com/emmasfoodstories/ 

If you haven’t yet caught our last episode, you’ve probably noticed it’s a new voice introducing The Dietitian Cafe today so allow me to quickly introduce myself. My name is Kate Hilton and I am a Freelance Registered Dietitian at Diets Debunked, and your new host of The Dietitian Café, proudly recognised as CN Nutrition Resource of the Year. I’m really excited to be stepping into the role and continuing the brilliant conversations this podcast is known for. Before we start- if you enjoy The Dietitian Café podcast, how about giving us a like and hitting that follow button? The more support we receive the more exciting guests we can bring on to have even more in-depth and interesting discussions for you, our listeners. Thank you so much for your support! Without further ado, let’s dive straight into our topic for today…. Conversations about meat can quickly become polarising. Health versus environment, reduction versus production, plants versus protein. But the reality is far more nuanced. We’re told to limit meat intake, and while many already do, global targets like EAT-Lancet push for more change, not just in how much meat we eat, but how it’s produced. So, should dietitians recommend against meat consumption? And if not, what does a balanced, evidence-based approach really look like? To explore that, we’re joined by two experts approaching the issue from very different, but equally evidence-based perspectives. Rebecca Tobi is Head of Food Business Transformation at The Food Foundation. A Registered Nutritionist with an MSc in Nutrition for Global Health, Rebecca leads initiatives like Peas Please and Plating Up Progress, working with businesses and investors to create structural change towards more plant-rich, sustainable diets. Kate Arthur is a Registered Dietitian with over 25 years of experience and Head of Nutrition and Health at the Agriculture and Horticulture Development Board, AHDB and the daughter of a dairy and beef farmer. Kate brings insight into how nutrition and sustainability connect across the supply chain, from farm to table. Both Rebecca and Kate share a passion for making evidence-based healthy, sustainable eating accessible to everyone, but they approach it from different angles, bringing two sides of the same story to the table. Show Notes The Food Foundation: MEAT FACTS What meat is the UK eating and why does it matter? https://foodfoundation.org.uk/publication/meat-facts The Food Foundation: Beans Campaign https://foodfoundation.org.uk/initiatives/campaign-launched-double-bean-consumption AHDB Role of Red Meat Report: https://ahdb.org.uk/role-of-red-meat-report Impact of consuming an environmentally protective diet on micronutrients: a systematic literature review: https://doi.org/10.1016/j.ajcnut.2024.01.014 Adherence to the Healthy Eating Guidelines in the MyPlanetDiet study is associated with healthier and more sustainable diets: https://doi.org/10.1017/S0007114525000662 Modelling the impact of reduction in meat and dairy consumption on nutrient intakes and greenhouse gas emissions in children and young people living in Scotland: https://www.foodstandards.gov.scot/document-web-version/modelling-the-impact-of-reduction-in-meat-and-dairy-consumption-on-nutrient-intakes-and-greenhouse-gas-emissions-in-children-and-young-people-living-in-scotland Disclaimer: As of February 2026, Kate Hilton is part of the AHDB Health & Nutrition Advisory Panel, however, all thoughts, opinions and views expressed in this episode are her own and not influenced by the AHDB.

Is digital deception fuelling a new wave of nutrition misinformation? That’s the big question we’re unpacking today, and the answer might be more complex than you think. From AI-generated deepfakes to impersonation and identity misuse, digital deception is becoming more common, and more convincing, across health and nutrition platforms. These tools are being used to spread false claims, mimic trusted professionals, and blur the line between fact and fiction online. And in a field where credibility is everything, that kind of manipulation can have real-world consequences. To help us make sense of it all, we’re joined by Kate Hilton. Kate is a Registered Dietitian who has worked across the NHS, private sector, and freelance practice, with specialist experience in weight management, learning disabilities, and neurological rehabilitation. Under the name Diets Debunked, she’s built a growing presence on TikTok, LinkedIn, and her blog, where she shares practical, evidence-based advice and challenges nutrition misinformation in an accessible, engaging way. She’s also part of TikTok’s Clinician Creator Network, an initiative that amplifies trustworthy health content on social media. But even Kate hasn’t been immune to digital deception, having experienced online impersonation herself. In this episode, we’ll explore how these tactics are being used in the nutrition space, who’s behind them, what the impact can be for healthcare professionals, and what you can do if you or a colleague are targeted. Show Notes LinkedIn: https://www.linkedin.com/in/kate-hilton-rd/ Instagram: https://www.instagram.com/dietsdebunked?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== TikTok: https://www.tiktok.com/@dietsdebunked Website: https://dietsdebunked.co.uk/ 

When the first EAT-Lancet Commission launched in 2019, it put the “Planetary Health Diet” on the global agenda, uniting nutrition and sustainability in one set of global scientific targets and sparking one of the most influential food conversations of the decade. Six years on, the 2025 update has arrived and this time, the report broadens the agenda. Alongside health and the environment, justice is brought centre stage: asking how food systems can uphold the right to food and the right to a healthy environment. It’s a recognition that sustainability alone isn’t enough if diets aren’t also fair and accessible to everyone. For dietitians, this isn’t just about global goals it’s about the realities we face every day. Whether it’s helping patients access affordable healthy food, shaping healthier menus in institutions, or contributing to national guidelines, the call for justice and sustainability is increasingly part of our professional landscape. Fresh back from the Stockholm Food Forum and the launch of the 2025 EAT–Lancet report, I’m joined by Ellen Cecilie Wright, Senior Science Officer at EAT. Ellen has more than a decade of experience working with UN agencies and international organisations, with her early career focused on nutrition and food security in emergency contexts around the world. Today, her work centres on healthy, sustainable food systems, and alongside her role at EAT she is completing a PhD at the University of Oslo, focusing on sustainable diets. Show Notes The 2025 EAT-Lancet Commission Report Launches: https://eatforum.org/update/the-2025-eat-lancet-commission-report-launches/ The 2025 EAT-Lancet Commission Livestream: https://eatforum.org/event/2025-eat-lancet-commission-livestream/ EAT Communities for Action: https://eatforum.org/communities-for-action/ 

Remission of type 2 diabetes was once thought impossible. But the landmark DiRECT trial showed it can be achieved, and it taught us that a cornerstone of remission is weight loss. The true challenge comes after: maintaining that progress in an environment that doesn’t always make it easy. Since then, the NHS Path to Remission programme has taken this approach into routine care, offering real-world evidence of what works at scale. And now, GLP-1 medications are dominating headlines, promising rapid weight loss on a scale we’ve never seen before. But while the evidence is growing, so are the questions about long-term maintenance, about support, about access, and about what all this means for dietitians. To help us navigate it, we’re joined by two experts at the forefront of remission care. Dr George Thom works in Public Health at NHS Tayside, leading the type 2 diabetes prevention and remission service. He was part of the DiRECT research team and his PhD explored the challenges of weight loss maintenance. Keren Miller is Clinical Expert Dietitian at Oviva, where she helped establish the national Type 2 Diabetes Path to Remission programme. With more than 20 years’ experience across NHS and digital health services, she’s played a key role in making remission support available at scale. In this episode, we’ll explore what the evidence tells us about weight loss maintenance, how remission programmes are working in the real world, and where GLP-1s fit into the picture. We’ll also ask what this means for dietitians from supporting diet quality, to navigating patient expectations, to sustaining progress long term and what the future holds for obesity and remission care. Show Notes DiRECT Clinical Trial: https://www.directclinicaltrial.org.uk/ Oviva: https://oviva.com/uk/en/ Early findings from the NHS Type 2 Diabetes Path to Remission Programme: https://www.thelancet.com/journals/landia/article/PIIS2213-8587(24)00194-3/fulltext Dr George Thom: https://www.linkedin.com/in/george-thom/ Keren Miller: https://www.linkedin.com/in/keren-miller-232756193/ 

Today, we’re diving into the fascinating world of space nutrition. While fuelling astronauts in microgravity might sound worlds away from everyday dietetic practice, the science behind it offers surprising and valuable insights for clinical care, recovery, and public health here on Earth. I’m joined by three brilliant guests: Kristine Atienza, Christina-Ariadni Valagkouti & Stavroula Chaloulakou.Together, they bring expertise spanning public health, emergency food security, clinical nutrition, and even preparing for the future of commercial space travel. They also share a passion for making space science accessible to everyone so whether you work in clinical practice, research, or are simply curious about the future of nutrition, this is a conversation that might just change the way you think about inactivity, metabolism, and the role of dietitians in some of the most extreme environments imaginable. Show Notes Space Nutrition Network https://www.linkedin.com/company/space-nutrition-network Space Generation Congress: https://spacegeneration.org/sgc2025 International Astronautical Congress: https://www.iafastro.org/events/iac/ Space Generation Advisory Council: https://spacegeneration.org/ European Space Agency Academy: https://www.esa.int/Education/ESA_Academy Space Careers UK: https://spacecareers.uk/ 

Today, we’re peeling back the lid on the commercial baby food industry. A sector that’s been thrust into the spotlight after recent media investigations questioned the nutritional quality and marketing of commercial baby food. For many parents and health professionals, navigating the early years food landscape has never felt more complicated. Are these products helping to build healthy eating habits from the start, or are high sugar levels, nutrient gaps, and confusing marketing messages making things harder? And how can dietitians and healthcare professionals cut through the noise to empower families with clear, evidence-based advice? To help us break down the facts, and the fiction, we’re joined by two brilliant guests Dr Diane Threapleton and Dayna Brackley.  Dr Diane Threapleton is a Senior Research Fellow in Nutritional Epidemiology at the University of Leeds, and Co-Principal Investigator of the Growing Well Study, which explores diet and health in young children. Diane specialises in maternal and child nutrition and public health policy. Her recent research, featured on BBC Panorama earlier this year, has taken a closer look at commercial baby foods and what really matters to families when it comes to infant feeding. Diane’s work is all about improving food systems and supporting healthier outcomes for children and families. And Dayna Brackley is a food policy expert and Partner at Bremner & Co, an independent consultancy specialising in food policy and systems change. She works across the whole life course, from early years and infant feeding, right through to school food and further education, with a focus on nutrition, child food policy, and shaping the wider food environment. With a master's in food policy, Dayna specialises in turning evidence into practical, system-level changes that make healthier choices easier for children and families. Show Notes Dr Diane Threapleton: https://environment.leeds.ac.uk/faculty/staff/12816/dr-diane-threapleton Dayna Brackley LinkedIn: https://www.linkedin.com/in/dayna-brackley-5069b028/ The Food Foundation Early Years Series Report 3: https://foodfoundation.org.uk/sites/default/files/2025-05/TFF_Early%20years%20report_2025.pdf • Commercial baby foods crisis revealed in Leeds research: • https://www.leeds.ac.uk/news-health/news/article/5767/commercial-baby-foods-crisis-revealed-in-leeds-research • Commercial Baby Foods In Crisis: Addressing Health, Marketing and Inequalities in the UK: • https://environment.leeds.ac.uk/faculty/doc/commercial-baby-foods-crisis-addressing-health-marketing-inequalities-uk • Nourishing Our Future: Digital Conference Report: • https://nourishingourfuture.co.uk/wp-content/uploads/2025/03/digital-nof-conference-report-march2025-1.pdf First Steps Nutrition Trust: https://www.firststepsnutrition.org/ Best Start in Life: https://beststartinlife.campaign.gov.uk/ Nutrient and Promotion Profile Model (NPPM): https://www.who.int/europe/publications/i/item/WHO-EURO-2022-6681-46447-67287 

Today, we’re opening up an important conversation about complementary therapies in cancer care, and how dietitians can support patient choice without compromising safety or outcomes.The release of the Netflix documentary Apple Cider Vinegar earlier this year has reignited concerns about misinformation in this space. But beyond the headlines, many people affected by cancer are simply trying to feel better and that often includes exploring dietary changes, supplements, or holistic therapies.So how can dietitians respond with empathy and clarity, especially when the evidence is limited or the risk is high?Joining me today is Dove Yu, a Senior Specialist Dietitian in oncology and palliative care at South Tees Hospitals NHS Foundation Trust. Dove supports patients across both hospital and community settings and brings over five years of experience in cancer care.She’s also on the committee of not one but two BDA Specialist Groups and she shares valuable and engaging insights on her own social media account.Show NotesInstagram: @doveyu_dietitian / @bda_oncology / @bda_olderpeopleBDA Oncology Group ‘Cancer Diets: Myths and More:’ https://www.bda.uk.com/resource/cancerdiets-myths-and-more.htmlCRUK Diet and Cancer Myths webinar: https://www.youtube.com/watch?v=r_A6eb8w4swMemorial Sloan Kettering (MSK) About Herbs database: https://www.mskcc.org/cancercare/diagnosis-treatment/symptom-management/integrative-medicine/herbs/searchWorld Cancer Research Fund (WCRF): https://www.wcrf.org/Cancer Research UK: https://www.cancerresearchuk.org/Practice-based Evidence in Nutrition: https://www.pennutrition.com/index.aspxNHS: https://www.nhs.uk/tests-and-treatments/complementary-and-alternative-medicine/Penny Brohn: https://pennybrohn.org.uk/

The Dietitian Cafe Podcast has been shortlisted for Nutrition Resource of the Year at the 2025 CN Awards. If you’ve found value in the podcast, we’d be incredibly grateful for your vote. Just head to CN Magazine’s Nutrition2Me website to cast your vote. You’ll also find the link in the show notes.Today, we’re talking about opportunity, and how dietitians can think differently about where it comes from and how to make the most of it. Whether you’re just starting out or looking to take your career in a new direction, this conversation is all about sparking ideas and seeing what’s possible.We're joined by Sarah Danaher, a UK Registered Dietitian whose career shows just how versatile and creative dietetic practice can be. Over the past 23 years, Sarah has worked across clinical care, public health, academia, research, and digital innovation, with special interests in gastroenterology, probiotics, hormone health, and neurodiversity like ADHD and autism.She’s currently the UK Team Lead for AEProbio, collaborating with researchers from the Universities of Reading and Leeds on the newly launched Clinical Guide to Probiotic Products in the UK.From the NHS to Sure Start, university lecturing to private practice, Sarah’s journey is a brilliant reminder that there’s no one way to build a meaningful career in dietetics.Show NotesWebsite:SRD Nutrition: https://www.srdnutrition.co.uk/AEProbio Guide UK: https://probioticguide.uk

The Dietitian Cafe Podcast has been shortlisted for Nutrition Resource of the Year at the 2025 CN Awards. If you’ve found value in the podcast, we’d be incredibly grateful for your vote. Just head to CN Magazine’s Nutrition2Me website to cast your vote. You’ll also find the link in the show notes. Today, we’re talking about how dietitians and other healthcare professionals can feel more confident and capable when having inclusive, person-centred conversations with LGBTQ+ individuals. While awareness of diversity and inclusion has grown in recent years, many professionals still feel unsure about the language to use, how to avoid saying the wrong thing, or how to create a truly welcoming environment. This episode is all about supporting those professionals to move past fear and uncertainty and towards more open, respectful, and informed conversations. We’ll explore why language matters, what inclusive communication looks like in practice, and how understanding concepts like gender identity, pronouns, and lived experience can help us meet people where they are. And we’ll look at the bigger picture, too: how education, structural barriers, and generational experiences shape the way people access and engage with healthcare today. Joining me for this conversation is Dr. Sarah Hillier, a Registered Nutritionist and Senior Lecturer in Nutrition at Bournemouth University. Sarah’s research explores the intersections of minority and underrepresented populations in nutrition, health, and higher education. Her work focuses on structural barriers to healthcare, nutrition, and education, with a particular emphasis on menopause, pregnancy, and reproductive health. Beyond her research, Sarah is a strong advocate for inclusivity, serving as Chair of the Bournemouth University PRIDE Network, where she works to promote LGBTQ+ visibility within academia. Show Notes Dr Sarah Hillier (she/her) LinkedIn: Dr Sarah Hillier Instagram: @DrSarahHillIer Bournemouth University Instagram: @NutritionBU / @bournemouthuni LinkedIn: Bournemouth University Facebook: @JoinBournemouthUni X: @bournemouthuni Stonewall List of LGBTQ+ terms | Stonewall LGBTQ+ facts and figures | Stonewall Key dates for LGBTQ+ equality | Stonewall Diversity Champions | Stonewall Bournemouth University Dr Sarah Hillier - Bournemouth University Staff Profile Pages Centre for Midwifery & Women's Health | Bournemouth University Centre for Seldom Heard Voices | Bournemouth University Celebrating our LGBTQ+ community | Bournemouth University Research Papers and Charity Links Nutrition and Health in the Lesbian, Gay, Bisexual, Transgender, Queer/Questioning Community: A Narrative Review Palliative and end of life care for LGBTQ+ people | Marie Curie Support for Transgender & Non-binary Parents | LaLecheLeague Effective Communication About Pregnancy, Birth, Lactation, Breastfeeding and Newborn Care: The Importance of Sexed Language Gender-inclusive language in midwifery and perinatal services: A guide and argument for justice Support Services LGBT Foundation Micro Rainbow Galop - the LGBT+ anti-abuse charity Good Law Project Vote for The Dietitian Cafe at the 2025 CN Awards: https://nutrition2me.com/cn-awards/voting/ 

The Dietitian Cafe Podcast has been shortlisted for Nutrition Resource of the Year at the 2025 CN Awards. If you’ve found value in the podcast, we’d be incredibly grateful for your vote. Just head to CN Magazine’s Nutrition2Me website to cast your vote. You’ll also find the link in the show notes. Thank you so much for your support! Today, we’re talking about something that many dietitians find a little daunting - the HCPC CPD audit. Whether you've been selected before or you’re wondering what it might involve, today’s episode is here to demystify the process and answer your most pressing questions. We’ll explore what counts as CPD, how often you should be doing it, and what really happens when you’re selected for audit. We'll also bust some common myths, like whether renewing your registration early puts you at risk, or if informal learning can actually count towards your CPD record. And it couldn’t be a better time to have this conversation, the HCPC held its first-ever CPD Week earlier this year, highlighting just how important continuing professional development is across all registered professions. To guide us through all of this, we're joined by someone who knows the process inside and out. Natalie Berrie is the Registration Manager at the Health and Care Professions Council, AKA the HCPC, which is the UK regulator responsible for safeguarding the public through professional standards. Natalie has overseen the CPD process for several years and now also manages renewals. She leads a team of Registration Advisors and oversees the Partners who carry out CPD assessments across the professions, including dietetics. Show Notes The Health and Care Professional Council (HCPC): https://www.hcpc-uk.org/ CPD Resources: https://www.hcpc-uk.org/cpd/cpd-resources/ What activities count as CPD?: https://www.hcpc-uk.org/cpd/carrying-out-and-recording-cpd/what-activities-count-as-cpd/ Vote for The Dietitian Cafe at the 2025 CN Awards: https://nutrition2me.com/cn-awards/voting/ 

Today, we're thrilled to welcome back Dr Megan Rossi, one of the world’s leading gut health experts and founder of The Gut Health Doctor®. Megan joined us previously to talk about gut health fundamentals, and today she’s back to focus on one of the most talked-about topics in the wellness world: probiotics. We’ll be diving into: Where we might be going wrong with probiotics Whether we really need to take them daily The benefits of targeted strains How to recommend probiotics to patients And what to watch out for when choosing a supplement Whether you’re a healthcare professional or just gut-curious, this episode is packed with science-backed advice and practical takeaways. Show Notes: Website The Gut Health Doctor: https://www.theguthealthdoctor.com/ Products: Smart Strains: https://smartstrains.com/ Bio & Me: https://bioandme.co.uk/ Books: Eat Yourself Healthy Eat More, Live Well Social Media: Instagram: @theguthealthdoctor Facebook: Dr Megan Rossi X: @TheGutHealthDoc TikTok: @theguthealthdoctor Episode resources discussed: Smart Strains Infographic: https://smartstrains.com/pages/for-healthcare-professionals World Gastroenterology Organisation Global Guidelines Probiotics and prebiotics: https://www.worldgastroenterology.org/guidelines/probiotics-and-prebiotics/probiotics-and-prebiotics-english 

Obesity management is evolving, and with new insights from The Lancet's Clinical Obesity Commission and NICE guidelines, there’s growing recognition that BMI alone is not enough. While BMI has long been used as a quick and convenient screening tool, it does not account for factors like body composition, metabolic health, and fat distribution. Measures such as waist-to-height ratio and other metabolic markers are gaining attention as more accurate indicators of health risks. To help us navigate this shift, we’re joined by Professor Giles Yeo, a leading expert in the genetics of obesity and feeding behaviour. He is a Professor of Molecular Neuroendocrinology at the University of Cambridge and Programme Leader at the MRC Metabolic Diseases Unit, where his research explores how our genes influence body weight and appetite regulation. Beyond the lab, Giles is passionate about making science accessible. He serves as Honorary President of the British Dietetic Association, presents science documentaries for the BBC, and hosts the podcast Dr Giles Yeo Chews The Fat. He’s also the author of Gene Eating and Why Calories Don’t Count, offering evidence-based insights into nutrition and metabolism. His contributions to research and public engagement have earned him multiple honours, including an MBE. Show Notes X/Instagram: @gilesyeo Facebook: Giles Yeo Books: Gene Eating Why Calories Don't Count 

For too long, weight management has been framed as a choice — surgery or nutrition, medication or lifestyle changes. But we know the most effective, sustainable results come when these approaches work together. In today’s episode, we’ll be discussing how dietitians, surgeons, clinicians, and the wider healthcare team can break down silos, collaborate more effectively, and ultimately improve outcomes for people living with obesity. We’ll also explore how clearer communication — both between healthcare professionals and with patients — can help everyone better understand the value of collaborative care. Joining Corrine for this important conversation are Dafydd Wilson-Evans, a Registered Dietitian with extensive experience in weight management, and Dimitri Pournaras, a Consultant Upper Gastrointestinal and Bariatric Surgeon who specialises in obesity care. Show Notes Verve Health Group: https://www.vervehealthgroup.co.uk/ 

Island life might seem idyllic, but when it comes to nutrition and healthcare, working in remote settings presents a unique set of challenges. Food security, supply chain disruptions, and the impact of climate change all influence how dietitians practice in these environments. So, what does it take to be a dietitian on an island in the middle of the Atlantic? To help us explore this, we’re joined by Sarah-Jane Mattinson, a registered dietitian whose career has taken her from the UK’s NHS to some of the most isolated places in the world. After a decade working in Oxford across a range of specialties, she took on the role of the sole dietitian on St Helena, a British Overseas Territory with just over 4,000 residents. Now based in Bermuda, she continues to navigate the complexities of island dietetics, from managing food availability challenges to addressing the unique health needs of local populations. Sarah’s experience offers a fascinating insight into how dietitians adapt their skills to remote settings, balancing clinical care, public health initiatives, and the realities of food supply limitations. From running pop-up cafés to support people with chronic conditions to working within small healthcare teams, she has had to be resourceful in ways that many dietitians never encounter. Show Notes Sarah-Jane Mattinson: Instagram: @dietitian_in_the_triangle Island Nutrition: Website: https://www.islandnutrition.bm/ Instagram: @islandnutritionbda Facebook: Island Nutrition Bermuda Dietitians Association: Website: https://www.bermudadietitians.com/ Instagram: @bermudadietitians Facebook: Bermuda Dietitians Association 

Today, we’re diving into a very timely and important debate: Should dietitians play a more active role in breastfeeding support?With the British Dietetic Association now offering courses to help dietitians build confidence in discussing breastfeeding with patients, it raises an important question: Should dietitians be more involved in supporting breastfeeding?On one hand, dietitians have extensive knowledge in maternal nutrition, milk production, and dietary choices that can support breastfeeding success. On the other hand, some believe breastfeeding support should remain the responsibility of lactation consultants and other infant care specialists. With the right training, could they become a valuable resource for new mothers, working alongside midwives and health visitors?Joining us to explore this topic is Lucy Upton, a leading UK Paediatric Dietitian and founder of The Children’s Dietitian, with over 14 years of experience in child nutrition and feeding challenges. Lucy is also a respected author and media spokesperson, helping parents navigate complex feeding issues.Show NotesWebsite: www.thechildrensdietitian.co.ukInstagram: @childrensdietitianFacebook: The Children’s Dietitian Lactation Consultants of Great Britain: https://lcgb.org/International Board of Lactation Consultants: http://www.iblce.org/

Sustainability is an increasingly vital conversation in the world of nutrition, yet it often falls short when it comes to practical application. Finding the balance between what’s good for our health and what’s good for the planet requires a nuanced approach one that considers accessibility, ethics, and long-term impact. Today, we’re diving deep into this important topic, exploring how dietitians can reshape eating habits to support both personal well-being and environmental sustainability.Joining us are two experts from distinct yet complementary backgrounds. First, we have Rosie Martin, a registered dietitian whose career spans both the NHS and private practice. Rosie specialises in plant-based nutrition, advocating for dietary changes that promote human, animal, and planetary health.  Our second guest is James Collier, a Registered Nutritionist with over 30 years of experience and co-founder of Huel. As Huel’s Chief Sustainable Nutrition Officer, James has been instrumental in developing innovative products that align health and sustainability. Today, we’ll explore the transformative potential of sustainable diets, and how dietitians can lead the charge in building a healthier, more sustainable future.Show NotesRosie MartinInstagram/Facebook: @plantdietitianrosieWebsite: www.rosemarynutrition.co.uk James CollierInstagram/Facebook/TikTok: @jamescollierrnutrX: @JamesCollierMTBook: Well-Fed: How modern diets are failing us (and what we can do about it)

Nutrition plays a vital role in managing chronic illnesses, but when it comes to sickle cell disease, the conversation often falls short. This complex condition requires a nuanced approach to care, and today, we’re exploring how nutrition can address some of the unique challenges faced by those living with sickle cell disease.Joining us is Dr Claudine Matthews, a registered Consultant Dietitian and the founder of the Sickle Cell Nutrition Academy. With over a decade of groundbreaking work in this area, Dr Matthews has dedicated her career to integrating nutrition into standard care for sickle cell disease. Her contributions include authoring national nutrition standards, pioneering educational resources, and developing frameworks to empower both patients and healthcare professionals.Dr Matthews’ exceptional work has been widely recognised. She received the Dame Barbara Clayton Award in 2024 from the British Dietetic Association for her innovative contributions to dietetic policy and practice. She has also been an invited speaker at numerous international conferences and seminars, sharing her expertise on advancing nutritional care for individuals with sickle cell disease.Show NotesSickle Cell Nutrition Academy: https://sicklecellnutritionacademy.com/ LinkedIn: Dr Claudine Matthews Instagram:@drclaudinematthews@sicklecellnutritionacademy 

Social media has revolutionised how we access information, with platforms like TikTok, Instagram, and YouTube becoming key sources for everything from lifestyle tips to health advice. While this accessibility has opened up new opportunities for education, it has also raised concerns about the reliability of the information being shared. In today’s episode, we’re asking an important question: Is TikTok’s Clinician Creator Network the future of nutrition education?To guide us in this conversation and join us today is Dr. Ally Jaffee, a multi-award-winning NHS Resident Doctor specialising in Psychiatry, as well as an advocate for mental health and preventative healthcare. She’s also a transformational life coach, a social media content creator with over 30,000 followers, and co-founder of Nutritank, a not-for-profit organisation promoting nutrition and lifestyle medicine education for healthcare professionals.Show NotesWebsite: www.drallyjaffee.comInstagram: @drallyjaffeeX: @drallyjaffeeTikTok: @drallyjaffeeYouTube: @drallyjaffeeLinkedIn: https://www.linkedin.com/in/drally-jaffee/ NutriTankThe NutriTank Podcast on SpotifyX: @nutritankFacebook: NutritankInstagram: @nutritank_official YouTube Health: https://health.youtube/

Lately, food additives have been a topic of growing interest and debate, with questions about their roles, benefits, and potential health impacts. Today, we’ll dig into these questions and shed light on what food additives really are, why they’re used, and the standards that regulate them. We’ll also explore the role additives play in food security, food waste and food taste.To guide us in this conversation, we’re thrilled to welcome two exceptional guests. First, we have Anthony Warner, a highly experienced chef known not only for his work in high-end kitchens and culinary innovation but also for his expertise in nutrition and food science. Joining him is Kate Halliwell, the Chief Scientific Officer at the Food and Drink Federation, who brings an in-depth understanding of food safety, regulations, and nutrition science.Together, Anthony and Kate will help us unpack the complexities of food additives and processed foods, clarifying the real science behind them and addressing the misconceptions. Show Notes Anthony WarnerWebsite: www.the-angry-chef.comFacebook: Angry ChefX: @One_Angry_ChefBooks: The Angry Chef: Bad Science and the Truth About Healthy EatingThe Truth About FatEnding Hunger Kate HalliwellLinkedIn: Kate Halliwell Food and Drink Federation: www.fdf.org.uk

You may have noticed the buzz surrounding personalised nutrition lately, with various programs and apps claiming to tailor dietary advice specifically to your unique biology. But what does personalised nutrition really entail, and how can it impact individual and population health?Today, we’re delighted to welcome a true leader in the field of nutritional science: Professor Sarah Berry. Sarah has made substantial contributions to our understanding of personalised nutrition, both as a Professor at King’s College London and Chief Scientist at ZOE, the science and nutrition company. An academic leader in Nutrition Science, Sarah has run more than 35 human nutrition studies and currently leads the world's largest in-depth nutrition research program, the ZOE PREDICT study. Her research is at the forefront of personalised nutrition, our understanding of fats and the food structure. Sarah’s recent studies explore topics such as menopause, snacking and cardiometabolic health.She’s often featured as an expert on ZOE's own podcast, ZOE Science and Nutrition, and regularly appears on television and radio to translate complex science into useful advice.In this episode, we’ll be tackling YOUR questions, diving into the latest research on personalised nutrition, discussing why people respond differently to the same foods, and considering how personalised approaches can complement existing dietary guidelines. Whether you’re a dietitian aiming to refine your practice or someone keen to optimise your own nutrition, this episode offers valuable insights you won’t want to miss.Show Notes:Instagram: @drsarahberry

Join us to mark November’s World Diabetes Day as we dive into the unique challenges faced by children and young adults living with type 1 diabetes. From managing blood sugar levels during athletic activities to navigating social pressures, this episode explores the complexities of balancing life and health during these critical years.Today, we’re joined by Paula Chinchilla, an expert Paediatric Diabetes Dietitian working within the NHS in London. Diagnosed with type 1 diabetes as a child herself, Paula brings both personal insights and professional expertise to her work. As a Paediatric Diabetes Dietitian, Paula works within the NHS in London, specialising in supporting children and young people with diabetes. In addition to her clinical role, she serves as the Research Officer for the BDA Paediatric Diabetes Interest Group and as the lead dietitian for the CYP Diabetes Network in London. Paula's primary interests lie in integrating technology, sports, and behavior change into diabetes care, particularly for those with type 1 diabetes. Originally from Costa Rica, Paula is currently completing an MSc in Advancing Diabetes Care and is also a certified Integrative Nutrition Health Coach. Drawing from personal experience of being diagnosed with type 1 diabetes as a child, she is passionate about creating innovative projects to enhance diabetes care and education. In this episode, we’ll explore some of the issues young people might face, from diabetes stigma to navigating first holidays and alcohol consumption. Whether you’re a dietitian working in this field or looking to expand your knowledge, this episode will provide invaluable insights, support, and strategies for navigating type 1 diabetes with confidence.Show Notes:Instagram: @paulanutre LinkedIn: Paula ChinchillaPaula’s Recommended Resources: -              Diabetes UK: https://www.diabetes.org.uk/-              Breakthrough T1D: https://www.breakthrought1d.org/-              BDA Paediatric Diabetes: https://www.bda.uk.com/specialist-groups-and-branches/diabetes-specialist-group/paediatric-diabetes-sub-group.html-              Language Matters in Diabetes: https://www.languagemattersdiabetes.com/-              Digibete: https://www.digibete.org/

In today’s episode, we’re diving into the fascinating yet complex world of collaborating with brands as a registered nutrition professional. Whether you’re looking to secure partnerships or curious about maintaining ethical integrity while working with brands, this episode is packed with insights for you.We’re excited to explore topics like the importance of transparency, how to review contracts, and how to secure brand deals.To guide us through this conversation, I’m thrilled to welcome one of the UK’s leading nutritionists, Rhiannon Lambert. Rhiannon is not only a Sunday Times best-selling author and chart-topping podcast host, but she’s also the founder of Rhitrition, a clinic specialising in weight management, sports nutrition, eating disorders and pre-and postnatal nutrition. Her work as a consultant to major brands like Deliveroo, Wagamama, and Alpro makes her the perfect guest to help us unpack the do’s and don’ts of brand partnerships.So, whether you’re just starting out in your career or an experienced professional, this episode promises to offer valuable guidance on building successful, ethical collaborations. Let’s get started!Show Notes:Rhiannon’s socials:Instagram: @rhitritionX: @RhitritionFacebook: https://www.facebook.com/Rhitrition/Website: https://www.rhitrition.com/ 

You may have noticed an increase in the number of gut health testing kits being advertised on social media recently. These kits promise insights into the microbiome and solutions for a healthier gut, but what do they really offer, and how reliable are their claims? Today, we're excited to bring in two exceptional experts to help us dig into the science and marketing behind these tests: Dr. Emily Prpa and Kaitlin Colucci. Kaitlin is one of the leading gut health dietitians in the UK and founder of The Mission Dietitian, combining nearly a decade of experience in dietetics with her passion for yoga teaching. Renowned for her innovative approach, Kaitlin specialises in integrating science-backed nutrition with the healing practices of yoga, meditation, and breathwork to address the complexities of IBS and other gut health disorders. Dr Emily Prpa is an award-winning nutritionist, with a PhD in Nutritional Sciences from King’s College London. Her research focuses on advancing our understanding of how the gut microbiome influences various aspects of health and wellbeing. Her research has been presented internationally, published in high-impact journals and helped inform UK Food Policy. Today she is a Visiting Lecturer at King’s College London, the Company Nutritionist for Yakult and known as The Nutrition Reporter on Instagram where she is recognised as a trusted voice in wellbeing. Emily is considered one of the leading experts in her field and is frequently featured in the media, including Sky News and the BBC.Together, we’ll break down how these gut health kits function, what they really assess, and their limitations when it comes to providing health advice. We’ll also touch on other ways to build a healthy gut. So, whether you're considering trying one of these tests yourself or have patients quizzing you on them, this episode is packed with valuable insights. Show Notes:Dr Emily Prpa’s socials:Website: www.dremilyprpa.comInstagram: @thenutritionreporterKaitlin Colucci’s socials:Website: www.kaitlincolucci.comInstagram: @themissiondietitianFacebook: https://www.facebook.com/themissiondietitianuk/ YouTube: @themissiondietitian  

In today’s interview episode we’re exploring the topic of plant-based hospital menus and asking the question, are they the way forward? In America, a company called ‘Greener by Default’ is working to transform hospital food services by making plant-based meals the default option on the hospital menu. As they’re planning to bring their innovative approach to the UK, we’ll use today’s episode to find out more - We’ll hear about the pilot in New York’s public hospitals and discuss the potential benefits and barriers to adopting this plant based by default approach. We’re delighted to welcome Dr Shireen Kassam onto the podcast today who is passionate about this area – She’s the founder of a community interest company, Plant-Based Health Professionals UK, and she collaborates with Greener by Default.Dr Shireen Kassam is a Consultant Haematologist and Honorary Senior Lecturer at King’s College Hospital, London with a specialist interest in the treatment of lymphoma. She is also a Visiting-Professor at University of Winchester, Hampshire, where she has developed and facilitates the UK's first University-based course on plant-based nutrition. In 2023 she launched a course on lifestyle medicine for cancer.Shireen is passionate about promoting plant-based nutrition for the prevention and reversal of chronic disease and for maintaining optimal health after treatment for cancer. In 2019 she became certified as a Lifestyle Medicine Physician and is also a CHIP facilitator.Shireen founded Plant-Based Health Professionals UK in 2018, a non-profit, membership organisation whose mission is to provide evidence-based education on whole food plant-based nutrition. Shireen qualified as a doctor in 2000. During her training, she completed a PhD, which investigated the role of selenium in sensitising cancer cells to chemotherapy. Shireen has published a number of peer-reviewed papers in the fields of lymphoma and nutrition. Her first book, Eating Plant-Based, Scientific Answers to Your Nutrition Questions, co-authored with her sister Zahra, was published in January 2022. She has also co-edited the textbook Plant-Based Nutrition in Clinical Practice, published in September 2022.Facebook https://www.facebook.com/wholefoodplantbasednutrition/IG https://www.instagram.com/plantbasedhealthprofessionals/Twitter https://twitter.com/plantbasedhpukLinkedIn https://www.linkedin.com/company/plant-based-health-professionals-uk/

Today, we're diving into the ever-evolving world of diet trends, focusing on what’s taking the spotlight in 2024. Each year brings a new wave of food and diet trends, but which ones are gaining traction this year? From the popular to the controversial, we’re here to unpack some of the biggest trends, explore their origins, and separate fact from fiction.In this episode, we’ll cover everything from continuous glucose monitors to seed oils, and the resurgence of the carnivore diet. Are these trends driven by science? Is social media playing a bigger role than ever before? …We’ll discuss the pros and cons of some of these trends, look at how they’re influencing eating habits, and consider whether they truly promote health.To help us dissect this topic, we’re thrilled to welcome today’s guest who brings a wealth of knowledge and experience to the table. Juliette Kellow is a registered dietitian with a passion for food, nutrition, and health. A member of the British Dietetic Association, she’s worked within the NHS, the food industry, and as the former editor of Top Santé magazine. With over 20 years of experience working as a freelance nutrition consultant, Juliette provides bespoke, expert and evidence-based nutrition support to food brands, PR and marketing agencies, media outlets, health organisations, trade bodies, catering companies, and restaurants. She regularly writes for various magazines and newspapers, including Closer, the Daily Mirror, the Daily Express, and the Daily Telegraph online. Juliette is also co-author of anti-aging book Eat Better Live Longer and Simply Nutrition For Complete Beginners, both published by DK.Show Notes:Juliette’s website: https://www.juliettekellow.co.uk Juliette’s Instagram: @juliettekellowJuliette’s X: @juliettekellow

Today we’re delving into the world of nutricosmetics and collagen supplements. Nutricosmetics, which encompass products and ingredients that act as nutritional supplements to enhance the health of skin, nails, and hair, have surged in popularity recently. But what's driving this trend, and is there solid evidence to support the claims? In this episode, we’ll focus on collagen, a key player in the nutricosmetic scene. We’ll set the scene, looking at what collagen is, its role in the body, and where it’s found in our diet before examining collagen supplements, including the various types available and their effectiveness. To help us navigate this topic, we’re excited to have two brilliant guests: Dr Alan Flanagan, a postdoctoral research fellow in chrono-nutrition at the University of Surrey, who uses his large social following to combat nutrition misinformation, and Dr Thivi Maruthappu, the UK's first and only dual-qualified dermatologist and nutritionist, known for her work that bridges the gap between diet and skin health which led to the publishing of her first book "Skinfood – Your 4-Step Solution To Healthy, Happy Skin”.Show Notes:Thivi’s Instagram: @drthivimaruThivi’s book: https://drthivi.com/skinfood-your-4-step-solution-healthy-happy-skin/ Alan’s Instagram: @thenutritionaladvocateStudies mentioned by Alan in the episode:•https://pubmed.ncbi.nlm.nih.gov/10498764/•https://pubmed.ncbi.nlm.nih.gov/21480801/•https://pubmed.ncbi.nlm.nih.gov/17253720/•https://onlinelibrary.wiley.com/doi/full/10.1111/ijd.15518?saml_referrer•https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180699/

Today we’re putting the spotlight on the food supply chain and specifically the nutritional implications of varying practices along a food's journey from farm to fork. We’ll chat to our expert guest about a variety of factors that might impact nutrition, from cultivation to consumption – everything from organic vs non-organic to soil quality and pollution! We’re looking forward to diving into this area to equip you for your own learning, but also to help you field questions that you might come across from your patients. To discuss all of this with us, I’m delighted to welcome Lucy Williamson. Previously a Vet in the UK and Canada, Lucy is now an award-winning Nutritionist with a MSc in Nutrition from King's College London. With over 30 years of experience in health, food and farming, she’s part of a passionate community of health professionals and food producers, learning from natural ecosystems, to make better health a reality. Previously a lecturer in Nutrition and Dietetics, Lucy is also founder of The Gut Project, communicating on the power of real food and its provenance to restore health and wellbeing via our microbiome. Ambassador for The Real Food Campaign and Love British Food, Lucy lives on the edge of the Chiltern Hills with her RAF husband, two teenagers and Ruarie the border terrier.Show Notes:Lucy’s Website: https://lwnutrition.co.uk Lucy’s Instagram: @lucywilliamsonnutrition Lucy’s Gut Health Course: https://lwnutrition.co.uk/guthealthcourse23/guthealthcourseapproved24-25/ Reference:1. Department for Environment, Food and Rural Affairs. National Statistics – Food Statistics in your pocket 2017 – Global and UK supply [Online] October 2018. Available at: https://www.gov.uk/government/publications/food- statistics-pocketbook-2017/food-statistics-in-your-pocket-2017-global-and-uk-supply Accessed on 31/06/24.

In today’s episode we’re looking at biohacking. Biohacking is defined as, ‘Attempts to improve the condition of your body and mind using technology, drugs or other chemical substances such as hormones’ - such techniques can include cold water swimming, meditation and a variety of supplements. With biohacking growing in popularity, we’re asking the question – is it essentially diet culture repackaged for men? We’ll also examine the origins of biohacking, the evidence behind various biohacking techniques and discuss advice for a dietitian whose clients are interested in this area. To explore this topic, we're delighted to be joined by Associate Registered Nutritionist Joshua Clamp who specialises in men’s health and behaviour change.Since completing his BSc in Medical Physiology and MSc in Human Nutrition, Joshua has been working with Maximus UK (formerly BeeZee Bodies) as a Senior Nutritionist to lead their online men's weight management programme, as well as numerous adult and family weight management programmes. Joshua also runs a highly successful nutrition & performance consultancy, Sustainable Health, which collaborates with organisations, charities, and individuals to support evidence-based behaviour change.Show Notes:Joshua’s website: https://www.sustainable-health.co.ukJoshua’s Instagram: @sustainablehealthguyJoshua’s X: @clamp_joshResource mentioned in the episode: www.examine.com (large database of nutrition and supplement research)

In today’s episode, we’re putting the focus on British Dietetic Association (BDA) membership and specifically the benefits it has for its member dietitians. With over 80% of all HCPC registered dietitians being members of the BDA, you might be one of many dietitians who renew their membership year on year. But are you getting the most out of it? In this episode, I’m delighted to be joined by returning guest, Caroline Bovey, who is the Chair of the British Dietetic Association. Listen in as we bring you a one stop shop recap of the resources available with your BDA membership.As an HCPC registered Dietitian, who has been practicing for 20 years, Caroline has practice experience in acute hospital settings, community rehabilitation, and more latterly a Public Health role.Caroline was appointed to the role of Chair of the British Dietetic Association in 2018 and is the outgoing chair of the Association having completed nearly 6 years in the role. Throughout this time Caroline has been instrumental in leading a Governance review and implementation phase for the Association. As a strong advocate for the benefits of Professional Association membership Caroline advocates for greater diversity within the profession, and for opportunities that support to advance the science and practice of dietetics, and challenges the Board regularly to work creatively within a strong governance framework to advance the Association and the profession. Throughout her time as Chair Caroline has sought to ensure that the governance framework supports the needs of the profession in all aspects of practice.Caroline qualified as a Dietitian in Cardiff, Wales in 2004 and has Master’s Degree in Post Compulsory Education. In 2016 Caroline was awarded a BEM for Services to Equality in NHS Wales.Show Notes:Caroline’s Twitter: @CarolineBoveyRDBDA’s Instagram: @bda_dietitiansBDA’s Twitter: @BDA_Dietitians

With cystic fibrosis awareness week being 17th-21st June 2024, in today’s episode we put the focus on CF. Cystic fibrosis is a genetic condition affecting the CFTR protein and in recent years the use of CFTR modulators have changed the game for the management of this condition. In today’s podcast I’m delighted to be joined by two experts to discuss the nutritional implications of this change as well as the wider landscape of nutrition in the management of cystic fibrosis. Kerry-Lee Watson and Jacqueline Lowdon are both specialist CF dietitians - Kerry works with adults and Jacqui in paediatrics, and together they co-chair the British Dietetic Association’s CF specialist group.Jacqueline is a clinical specialist paediatric cystic fibrosis (CF) dietitian and has worked at Leeds children’s hospital for the last 6 ½ years. CF has always been a paediatric speciality that has held her interest since starting out in paediatric dietetics over 25 years ago. Jacqueline presently co-chairs the BDA CF dietitians specialist group and is a member of the CF Trust QI group. She has also contributed to the CF Toolkit developed by NHS England and has recently been involved in the UK CF Trust standards for the Clinical Care of Children and adults (to be published in June 2024). Her recent publications include: Evolution of nutritional management in children with CF – a narrative review. JHND Feb 2024 and Standards for the care of people with CF – recognising and addressing CF health issues. J of CF Nov 2023. Kerry works as an adult cystic fibrosis dietitian and is the clinical lead for CF dietetics at King’s College Hospital in London. She has worked in CF for over 20 years and alongside her clinical work she has also co-authored guidelines and contributed to published research in this field, including the CF Trust Nutritional Management of CF consensus guidelines and the CF related diabetes chapter in the British Dietetic Guidelines for Diabetes. As Co-Chair of the BDA CF Specialist group, Kerry has worked with Jacqui and many colleagues contributing to the CF Toolkit and CF Trust Standards of Care due to be published in 2024, additionally they have supported Nutrition bite size events hosted by the CF Trust. Show Notes:Jacqueline’s twitter: @JacquelineLowd3 Studies:•Impact of omega‐3 supplementation on children and adolescents patients with cystic fibrosis: A systematic review and meta‐analysis of randomized‐controlled trials. Pediatric Pulmonology. 2023;58:2219–2228. https://onlinelibrary.wiley.com/doi/abs/10.1002/ppul.26491•Coffey MJ, Garg M, Homaira N, et al. A systematic cochrane review of probiotics for people with cystic fibrosis. Paediatr Respir Rev, 2021. 39: p. 61-64. https://pubmed.ncbi.nlm.nih.gov/32917517/Other resources:•Cystic Fibrosis Trust: https://www.cysticfibrosis.org.uk •Cystic Fibrosis Trust Diet and Nutrition Leaflets: https://www.cysticfibrosis.org.uk/about-us/resources-for-cf-professionals/supporting-clinicians/resources-for-clinicians/nutrition-leaflets •Cystic Fibrosis Specialist Group - British Dietetic Association (BDA): https://www.bda.uk.com/specialist-groups-and-branches/cystic-fibrosis-specialist-group.html •BDA CF Specialist Group Twitter:@bda_cf •European Cystic Fibrosis Website and Committee: https://www.ecfs.eu •UK Cystic Fibrosis Registry: https://www.cysticfibrosis.org.uk/about-us/uk-cf-registry

Fasting has regained attention after Rishi Sunak endorsed a weekly 36-hour fast. So, in today’s episode, we’ll take an evidence-based look at why and when fasting could be helpful (and when it might not be), as well as discussing the evidence around some of the most popular fasting health claims. Our expert guests will share their practical experience, discussing whether they recommend fasting in their practices and offering tips for dietitians to debunk fasting myths.Dr Michelle Harvie is a research dietitian at the Prevent Breast Cancer Unit, Manchester University Hospital Foundation NHS Trust has been a state registered dietitian since 1991 and a research dietitian since 2001. Her research involves developing and pioneering intermittent low calorie (5:2) diets. This has primarily focused on the prevention and management of breast cancer including cancer patients receiving chemotherapy. This work has evolved and extended to the management of Type-2, Type - 1 and Gestational diabetes.Dr Harvie has 97 peer review publications and has published 3 self-help guides for the public to follow intermittent diets; The 2-day diet (Ebury, Feb 2013); The 2-day diet cookbook (Ebury April 2013) and the quick and easy edition (Ebury, Feb 2014). All author proceeds go to the Prevent Breast Cancer www.preventbreastcancer.org.ukMichael Titmus is an Advanced Practice Weight Management Dietitian at Royal Devon University Healthcare NHS Foundation Trust. After graduating from the University of Plymouth, Michael worked as an Acute Dietitian at Weston General Hospital before moving to what was then Northern Devon Healthcare NHS Trust. Initially specialising in both weight management and eating disorders. Michael’s role has developed to where he is now the AHP-Clinical Lead in the North Devon Specialist Weight Management Service. Michael has an interest in time-restricted eating and its implications for dietetic practice, which he was able to pursue in his post-graduate studies through a critical appraisal of the evidence-base.Show Notes:Please be aware that this episode was recorded before the death of Michael Mosley so any references to him were understandably said in present tense.Prevent Breast Cancer website: https://preventbreastcancer.org.uk Prevent Breast Cancer Instagram: @preventbreastcancerPrevent Breast Cancer Twitter: @wearepreventBCZoe Big IF study - https://zoe.com/learn/the-big-if-study-what-did-we-find

Weight loss injections have sparked considerable debate since the decision in March 2023 by the National Institute for Health and Care Excellence (NICE) to approve their use within the NHS for managing overweight or obesity. In today’s episode, we'll discuss the different types of injections and how they function as well as reviewing the evidence for their efficacy. We’ll also ask our guests about the unintended consequences of celebrity endorsements of these drugs and if the injections are perpetuating weight bias.To help discuss this important topic, it is my pleasure to introduce two professionals with extensive experience in this field – Dr Werd Al-Najim a Registered Dietitian and Research Fellow at University College Dublin and Senior Metabolic Dietitian Aisling Morris.Dr. Werd Al-Najim is a Registered Dietitian specialized in weight management. Her qualifications include a BSc in Nutrition Science from Kingston University, a Masters in Nutrition and Dietetics from University College Dublin, and a PhD from Imperial College London.During her doctoral studies, Dr. Al-Najim conducted research focusing on eating behaviour and food preferences after innovative obesity treatments. Since relocating to Dublin in 2016, she dedicated her time to the Metabolic Medicine Group, contributing significantly to establishing the Obesity Clinical Research Programme at the University College Dublin Diabetes Complications Research Centre.Currently, Dr. Al-Najim efficiently manages the largest European obesity research project, IMI SOPHIA, at University College Dublin, while also overseeing her private practices, Prohealth365 Physiotherapy & Nutrition and BeyondBMI.Aisling Morris graduated in 2015 and quickly developed a passion for the areas of chronic disease - Weight Management, Type 2 Diabetes, and Bariatrics, and chose to specialise her career in these areas for the past nine years. Aisling has worked in specialist weight management and bariatric services in the UK, both in the NHS and privately, as well as in the public and private health sectors in Ireland.As a dietitian, she is drawn to supporting people to lose weight and improve chronic health conditions. Show Notes:UK Government Press release for drugs to tackle obesity: https://www.gov.uk/government/news/new-drugs-pilot-to-tackle-obesity-and-cut-nhs-waiting-lists Novo Nordisk article: https://www.ft.com/content/591772df-0451-4348-9bad-f375ed4b7ede Werd’s Instagram: @werd_al_najimWerd’s X: @werdalnajimAisling’s website: https://www.aislingmorrisdietitian.com

You might have heard the title primary care or first contact dietitian banded about in recent years, but how much do you know about the role? In today’s episode, we’re talking all things primary care dietetics, looking at everything from what promoted the shift to include dietitians in primary care settings and the benefit of this change to what the day-to-day role entails. Whether you’re considering moving into the role or just want to clue yourself up on this important area of dietetics, this interview is not one to miss! I’m delighted to be joined by Nusrat Kausar for today’s episode.Nusrat is a registered dietitian and serves as the Clinical Director of Primary Care Dietitians, overseeing the support for dietitians across Primary Care Networks (PCNs) in England.Additionally, Nusrat is a director at Nutribytes, an organisation dedicated to reducing health disparities through education.Nusrat is an advocate for the dietetics profession, serving on the British Dietetic Association (BDA) England Board and the BDA Sport and Exercise Nutrition Register (SENR) Board. Recently, she assumed the role of Vice-Chair of the BDA Diabetes Specialist Group. Furthermore, Nusrat chairs the BDA sports and exercise diabetes sub-group and hosts the Type 1's Talk Sports podcast.Nusrat is also involved in educating and mentoring the next generation of dietitians, working as a Special Visiting Lecturer at various dietetic universities across the United Kingdom.Show Notes:Primary Care Dietitians Website: www.primarycaredietitians.co.ukPrimary Care Dietitians X: @primarycareFCDNusrat’s Instagram: @nusratkrdNusrat’s X: @NusratkRD

As a dietitian, have you ever wondered about being quoted in the paper, interviewed on the radio or even appearing on a TV programme? If so, then today’s episode is just for you! Dietitians in the media play a crucial role in shaping public understanding and perceptions of nutrition and health, by translating complex nutritional information into accessible and relatable content. Today we’re joined by two expert guests and BDA media-spokespeople who have a wealth of experience in this area, appearing in print media as well as on TV and radio. Our guests will shine a light on the role of a media dietitian, unpack the training required and we’ll hear their top tips on breaking into this area of dietetics.Aisling is a Nutritionist and Registered Dietitian as well as a BDA spokesperson. She has 12 years of health and nutrition experience, varying across a variety of healthcare, academic and media settings. Aisling’s nutrition messages are simple and realistic and she takes an anti-fad, pro-health approach to diet and health. Aisling is currently working as Paediatric Diabetes Dietitian at Cardiff and Vale University Health Board part time alongside her PhD at Cardiff Metropolitan University. Aisling runs a freelance consultancy Dietitian Wales. At the moment she is also running a special one-off series of media training for the British Dietetic Association specialist groups and branches.Clare is a Registered Dietitian and BDA media spokesperson - She was awarded BDA spokesperson of the year in 2019 and 2023! Clare qualified 14 years ago and has specialised in paediatrics for the last 12 years. For the past 12 months she has worked in the NHS as a Lead Principal Dietitian for a hospital on the South Coast, prior to this she spent a number of years at Great Ormond Street. Alongside, Clare has a freelance private practice where she offers private consultations and she also works with food companies in product development and recipe analysis and with law firms as an expert witness. She is a regular contributor to the written media and TV and Radio. Clare is also on the committee of the ARFID SIG group which is a very active group, about to be launched as a new BDA Group. She was one of the authors of the BDA Position Statement and they have just written a new BDA course on managing ARFID with the first date set for May.Show Notes:Aisling’s website: https://dietitianwales.co.ukAisling’s Instagram and X: @dietitianwales Clare’s website: https://claretw.com Clare’s Instagram: @claretwdietClare’s X: @thorntonwood•BDA media course link: https://www.bda.uk.com/news-campaigns/media/bda-media-training.html•BDA Press Office email: [email protected]•Recent news stories featuring BDA spokespeople: https://www.bda.uk.com/news-campaigns/media/in-the-media.html

For our debate today, we will be discussing the hot topic of nutrition misinformation. In recent months it has been the subject of much debate amongst nutrition experts. We will be discussing the reasons behind the spread of misinformation, the damage it does, and brainstorming the best ways to deal with it. So, in this month’s episode, we’re tackling it head-on and bringing together experts who know their stuff to unpack nutrition misinformation and share their top tips on combating it. We're delighted to be joined by Anna Wheeler, a registered nutritionist with 20 years of experience in a range of nutrition roles along with Lauren Griffin, a registered dietitian with experience across both the NHS and private sectors.Lauren Griffin is a HCPC Registered Dietitian working in the NHS and private sector. Lauren has extensive clinical experience in oncology, surgery, and ITU, among other specialties. Lauren is committed to continued professional development, completing her PENG clinical update in 2021 and presenting research projects at international conferences, including EFAD. Alongside her clinical work, Lauren runs her own freelance consultancy, providing 1:1 nutritional coaching and health writing. Translating the complex science of nutrition into practical strategies for everyday life. Passionate about dispelling nutritional misinformation, Lauren's recent focus on ultra-processed foods and continuous glucose monitoring showcases her commitment for accurate information, highlighting her advocacy for nutritional literacy.Anna is a Registered Nutritionist with 20 years’ experience. Anna started her career at a trade association and then held various positions within multinational companies Unilever and Coca-Cola Great Britain – in local and global roles, catering, technical, communications and stakeholder engagement. Anna started her consultancy business, Anna Wheeler Nutrition Limited, in 2017. She Co-Founded Nutrition Talent in 2018. Nutrition Talent is a nutrition consultancy and recruitment company specialising in the provision of nutrition expertise. Anna now works across the two companies, spending more of her time working for Nutrition Talent. Anna is co-host of Nutrition Talent’s Humans of Nutrition podcast. Anna chaired Nutritionists in Industry – a group of nutritionists working across retail, manufacturing, caterers etc., for over four years and still sits on the committee.Show Notes:Anna’s website: https://www.nutritiontalent.com/Anna’s Twitter: @NutritionTalent and @NutritionABLauren’s Twitter: @LaurenGriffinRDUseful documents and resources:•Academy of Nutrition Sciences: https://www.academynutritionsciences.org.uk/•CAP non-broadcast code: https://www.asa.org.uk/codes-and-rulings/advertising-codes/non-broadcast-code.html•CAP broadcast code: https://www.asa.org.uk/codes-and-rulings/advertising-codes/broadcast-code.html•The BDA and social media: https://www.bda.uk.com/about-us/the-bda-and-social-media.html•BDA Ads and Fads campaign: https://www.bda.uk.com/news-campaigns/campaigns/campaign-topics/ads-and-fads.html•Association for Nutrition’s Standards of ethics, conduct, and performance: https://www.associationfornutrition.org/wp-content/uploads/2020/06/AfN-Standards-Ethics-Conduct-Performance.pdf

As women’s health becomes less of a taboo topic, conversations surrounding menstruation, menopause and conditions such as polycystic ovary syndrome (PCOS) are becoming more common place. Some individuals are homing in on their hormonal health and looking for nutritional solutions to positively impact their hormones. But is it all just another nutrition fad? Can you balance your hormones with your diet, is that necessary, and what does the evidence say? Join us today as we examine a selection of the diets and ideas you may have heard about in this area as well as discussing hormonal health in some specific women’s health conditions.Joining us on today's show are Jodie Relf and Laura Clark.Jodie Relf is a Registered Dietitian certified by the HCPC, and proudly serves as a media spokesperson for the British Dietetic Association. Her focus is on providing specialized support for individuals with Polycystic Ovarian Syndrome (PCOS).Jodie's journey began when she was diagnosed with PCOS in her early twenties, and quickly realized the scarcity of reliable guidance on managing this condition. Determined to make a difference, Jodie dedicates herself to extensive research, translating scientific findings into practical advice tailored for those with PCOS.Beyond her work in nutrition, she holds qualifications as a Pilates instructor, integrating movement into her holistic approach to wellness. Jodie is passionate about creating PCOS-friendly recipes that are both nutritious and delicious. Balancing her professional endeavours, she is also a devoted mother of two very busy little humans and a fair-weather paddleboarder.Laura provides consultancy for individuals, employees/ businesses and food brands. She combines her love of science, people and food, to provide insightful evidence-based expertise, tailored to real life. The Menopause Dietitian evolved from Laura Clark Nutrition, which Laura established in 2004. It brings together solid nutrition and behavioural change foundations mixed with a compassionate and realistic approach, to get to the heart of what the mid-life woman experiencing the menopausal transition needs for her physical and emotional health. Laura frequently contributes to mainstream press and media, including consultancy and TV appearances for the BBC and ITV. Show notes:Laura’s socials:Instagram: @menopause.dietitian and @pausetonourishWebsite: https://www.themenopausedietitian.co.uk and https://www.lecnutrition.co.ukJodie’s socials:Instagram: @jodie_relfWebsite: https://www.thepcosdietitian.co.uk

Today we're discussing and learning more about a fascinating area – neonatal dietetics. Joining Corrine to shed some light on this area are two brilliant, registered dietitians Kate Arnold and Moriam Mustapha. Kate comes at the topic from a clinical angle as Clinical Lead Neonatal Dietitian at King’s College Hospital, London, and Mo more from a policy angle in her role as Lead Neonatal Network Dietitian at the London Neonatal Operational Delivery Network. We’ll ask about the day-to-day of a neonatal dietitian, before discussing whether more neonatal dietitians are needed and also touching on the use of AI in this area.Moriam has over 15 years of extensive clinical experience in paediatric and neonatal nutrition through the NHS and abroad and has written for numerous magazines and peer-reviewed journals. Moriam is passionate about neonatal and infant nutrition and hopes to work towards equitable and standardised nutritional care across the London network, in part, through establishing the multidisciplinary London Neonatal Nutrition Group. Moriam is an active member of the Neonatal Dietitians Interest Group - NDiG (subgroup of the British Dietetics Association – BDA). She is also an executive committee member of the British Association of Perinatal Medicine - BAPM, and the Allied Health & Public Affairs committees of the European Society of Paediatric Gastroenterology, Hepatology and Nutrition - ESPGHAN.Kate is the Clinical Lead Neonatal Dietitian at King’s College Hospital, London and has worked as a dietitian for 25 years. She has specialised in neonates for just over 20 years, managing nutritional care for preterm and sick term infants. She has extensive knowledge in neonatal nutrition and is passionate about improving outcomes for these vulnerable infants. She is currently clinical lead neonatal dietitian at King’s College Hospital, managing a dietetic team covering 50 cots across two sites - a large surgical tertiary neonatal intensive care unit at the Denmark Hill site and a smaller local unit at the Princess Royal University Hospital site. King’s is also one of the largest liver and intestinal rehabilitation centres in the UK and, consequently, she has gained extensive experience in the management of surgical neonates including those requiring long term parenteral nutrition and intestinal rehabilitation. Kate is actively involved in research and teaching within neonatal nutrition and has presented at a local, national and international level. Show Notes:AI in the NICU article: https://www.dhinsights.org/news/ai-in-the-nicu BDA Neonatal Nutrition module (Module 5):https://www.bda.uk.com/events/calendar/paediatric-module-5-adv744-neonatal-nutrition.htmlE-learning for health neonatal modules:https://www.e-lfh.org.uk/programmes/introduction-to-allied-health-professionals-in-neonatal-care/ESPGHAN recommendations - Enteral Nutrition in Preterm Infants - Future Learn platform:https://www.futurelearn.com/courses/espghan-recommendation-for-enteral-nutrition-in-preterm-infantsLondon Neonatal Network: https://londonneonatalnetwork.org.uk/our-london-neonatal-units/ Neonatal Dietitians Interest group (NDiG):https://www.bda.uk.com/specialist-groups-and-branches/paediatric-specialist-group/paediatric-sub-groups-home/neonatal-dietitians-sub-group.htmlNHS-E Neonatal critical care review: https://www.england.nhs.uk/publication/implementing-the-recommendations-of-the-neonatal-critical-care-transformation-review/Neonatal Nutrition Network (N3):https://neonatalnutritionnetwork.org‘The evolving role of dietitians in neonatal units and beyond’ research paper: https://authors.elsevier.com/a/1icXO6EIwSw1p0

Registered dietitians and nutritionists are uniquely qualified to participate in policy and inform evidence-based policy decisions related to nutrition, dietary guidelines, and public health initiatives. The British Dietetic Association advocates for the role of dietitians in policy development and highlights their contributions to improving public health, but are there enough dietitians and nutrition experts working in policy in the UK? To help us answer these questions and dig deeper into this debate, we are delighted to be joined by registered dietitian Dr Carrie Ruxton.After completing a PhD at Queen Margaret University, Carrie Ruxton had a series of 1-year jobs – which included NHS dietitian, university lecturer and Executive Secretary of the Nutrition Society – before realising she was happiest being a freelancer. Twenty years later, she is still working for a variety of food companies and trade bodies helping to communicate nutrition science to different audiences. This involves content creation, public relations, opinion leader campaigns and commissioning research.Carrie is a Board member of Quality Meat Scotland (2023-) and the Trustee for Strategic Communications at the Nutrition Society (2020-). She also served as a Board member of Food Standards Scotland from its launch in 2015 to 2023. Outside of work, Carrie stood for Parliament three times (1999-2006), gaining valuable skills in public speaking and media engagement. She also contributes regularly to newspaper articles and radio shows and has several TV credits. Her awards include the BDA's Elizabeth Washington Award (2011), Emerald Literati Outstanding Paper Award (2011) and Complete Nutrition's Writer of the Year (2013-14). In 2023, Carrie was nominated for Nutritionist of the Year by the Food and Drink Federation.Show NotesCarrie Ruxton’s website: www.nutrition-communications.com/BDA Public Health Specialist Group Committee: www.bda.uk.com/specialist-groups…up/committee.html

In today's episode, we take a look at the fascinating world of nutrition for elite athletes. Our guest has worked with some of the best including the likes of Liverpool football club and Team Sky for the Tour de France, as well as authoring over 200 research publications in the fields of exercise metabolism, exercise physiology, and sports nutrition. It is our pleasure to welcome Professor James Morton!James is a Professor of Exercise Metabolism at Liverpool John Moores University where he has authored over 200 research publications related to sports physiology and nutrition. James has also worked in a number of performance support related roles across both high-performance sport and industry. From 2010-2015, he was the performance nutritionist to Liverpool FC before taking up the position of Nutrition and Physical Performance Lead for Team Sky between 2015 and 2019. In this role, he was responsible for the performance nutrition strategy for 5 consecutive Tour de France wins. James is also the Director of Performance Solutions for Science in Sport (SiS) where he leads the Performance Solutions programme that encompasses the strategic delivery of bespoke performance solutions and innovation for SiS and their elite partners. James also advises INEOS Sport, where he has led the creation and delivery of the INEOS X programme that aims to share knowledge and best practice on leadership, coaching, and performance support across the INEOS Sport portfolio, that includes the INEOS Grenadiers cycling team, the All Blacks Rugby team and Mercedes Formula 1 team. He is also a Performance Mentor for the FA Premier League and sits on the Technical Steering Panel for the UK Sports Institute.Show Notes:James’ Twitter: @JamesyMortonUseful documents and resources:•American College of Sports Medicine (ACSM) position stands:https://www.acsm.org/education-resources/pronouncements-scientific-communications/position-stands (including key guideline- Nutrition and Athletic Performance)•Gatorade Sports Science Institute (GSSI) Sports Nutrition Toolkit:https://performancepartner.gatorade.com/resources/resource/gssi-sports-nutrition-toolkit•GSSI- Continuing Education https://www.gssiweb.org/toolbox/continuing-education/courseCatalog•My Sports Science (including academy):https://www.mysportscience.com/•International Society of Sports Nutrition (ISSN) position stands:https://www.biomedcentral.com/collections/issnposp

Today we're delighted to be chatting to a dietitian who works in a slightly unusual setting. In 2022 Reshma Patel was invited to set up her clinic, ‘The Dietitian’ in London’s iconic Harrods. In this episode, we’ll chat to Reshma about the beginnings of her clinic and what it looks like day-to-day, as well as discuss the work she does within Harrods outside of the 1:1 clinics such as product development and supporting employee wellbeing.Reshma Patel is an esteemed dietitian, certified personal performance coach, and TEDx speaker. She hosts "The Dietitian Bites" podcast and collaborates with Harrods Foods in product development. With over 15 years in weight management, her experience spans the NHS, social enterprises, and private practice, including her current practice at Harrods. Specialising in weight loss, pregnancy care, and diabetes remission, Reshma caters to high-net-worth individuals, global royals, and top FTSE 100 executives.Show Notes:Reshma’s Instagram: @thedietitianglobalReshma’s website: https://thedietitian.comThe Wellness Clinic Harrods: https://www.harrods.com/en-gb/services/the-wellness-clinic

Meat alternatives have witnessed a remarkable transformation in recent years. From meatless chicken fillets to vegan duck, new products are frequently appearing on supermarket shelves. A study by the Vegan Society in 2021 found that one in five people reported to have reduced the amount of meat they were eating… but are these meat substitutes healthier than actual meat? Perhaps public concerns about ultra-processed foods and the cost-of-living crisis are driving people away from meat alternatives? In today’s episode, let’s find out! For this debate, I’m delighted to be joined by two award-winning nutrition professionals – Louise Durrant who is Quorn Foods’ Nutrition Communications Manager and industry nutritionist Claire Baseley. Louise Durrant is a Registered Dietitian and Nutrition Communications Manager at Quorn Foods. She holds both a BSc in Nutrition & Dietetics and a PhD in Nutritional Sciences from the University of Surrey. Louise was a recipient of the Nutrition Society’s Rising Star Award in 2021 and is currently also Co-Director of the European Nutrition Leadership Platform (ENLP) Essentials Programme.At Quorn Foods, Louise is responsible for the planning and implementation of the Quorn Nutrition communications with relevant healthcare, research and nutrition professionals, including the dissemination of new research. Louise also leads on partnerships with health-related organisations and workforce nutrition education, and she supports the wider business in nutrition-related communications.Claire Baseley is a Registered Nutritionist and freelance consultant to the food industry and one-to-one clients. Winner of the FDF Nutritionist of the Year award, Claire is an expert in creating corporate nutrition strategy for commercial businesses from start-ups to multinationals, with strong influencing skills that evoke meaningful change, putting public health front and centre. With over 20 years of experience, Claire has worked in regulatory, food manufacturing, food service and retail environments including the Food Standards Agency, Heinz, Finnebrogue and Bidfood. She now works with freelance clients including Ella’s Kitchen, Selfridges, and Pip and Nut as well as individuals. She specialises in nutrition for adults, infants and children as well as women in midlife and those consuming plant-based diets.Show Notes:Statistic from the introduction: https://www.vegansociety.com/news/media/statistics/worldwideClaire’s socials:Instagram: @clbnutritionTwitter: @ClaireBaseleyWebsite: http://www.clairebaseley.co.uk Louise’s socials:Instagram: @lou.rayne.durrant Twitter: @DrLouDurrantRD Quorn Nutrition socials:Instagram: @quorn_nutrition Twitter: @Quorn_nutritionWebsite: www.quornnutrition.com