Episodes
-
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 @NutritionAB
Lauren’s Twitter: @LaurenGriffinRD
Useful 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 @pausetonourish
Website: https://www.themenopausedietitian.co.uk and https://www.lecnutrition.co.uk
Jodie’s socials:
Instagram: @jodie_relf
Website: https://www.thepcosdietitian.co.uk -
Missing episodes?
-
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.html
E-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-infants
London 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.html
NHS-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 Notes
Carrie 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: @JamesyMorton
Useful 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: @thedietitianglobal
Reshma’s website: https://thedietitian.com
The 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/worldwide
Claire’s socials:
Instagram: @clbnutrition
Twitter: @ClaireBaseley
Website: http://www.clairebaseley.co.uk
Louise’s socials:
Instagram: @lou.rayne.durrant
Twitter: @DrLouDurrantRD
Quorn Nutrition socials:
Instagram: @quorn_nutrition
Twitter: @Quorn_nutrition
Website: www.quornnutrition.com -
In today’s interview episode, Corrine chats to Registered Dietitian Tig Bridge all about a really interesting area of dietetics, burns care. Tig's extensive experience including working with burns survivors in the NHS and at The Katie Piper Foundation rehabilitation service, coupled with her roles lecturing on this subject, make her a perfect guest to explore the role that dietitians play in this area.
Tig is a busy mum of 2 children and one springer spaniel (Welly). She is also an experienced clinical dietitian, having worked in the NHS since 2011 and in the field of Burns and complex wounds since 2013. Currently, she is seconded to a strategic role, as an Essential Nutrition Matron, at Nottingham University Hospitals NHS Trust and juggles mum-life alongside her part-time NHS role.
In addition to her NHS work, Tig has lectured at a number of British Universities, consults for The Katie Piper Foundation Rehabilitation service and written for publication in Complete Nutrition. Tig has contributed to national and international burn guideline development and often links with American and European dietetic burn colleagues to enhance collaborative learning. She aspires to help the UK burns community to develop a national burn nutritional management guideline, boost burn nutrition research and service improvement for this specialist field.
Show Notes
LinkedIn: Tig Howell
Resources
ESPEN endorsed recommendations: nutritional therapy in major burns. Rousseau et al. 2013 (2023 update coming soon)
British Burn Association
European Burn Association
American Burn Association
Charities
Katie Piper Foundation
Dan’s Fund for Burns
Changing Faces UK -
In this episode, we are delighted to be joined by Consultant Bariatric Surgeon and Sunday Times best-selling author, Dr Andrew Jenkinson. Dr Jenkinson works in the NHS at University College London Hospital as well as privately. In 2020 he released his first book, Why We Eat (Too Much) and his second book, a science-backed guide to nutrition and health titled, How to Eat (and Still Lose Weight), comes out in January. In this big dietetic debate, we’re asking the question, ‘Should bariatric surgery abroad be allowed?’. Many of you have likely read about this topic or perhaps even experienced it first-hand, with patients coming into the NHS with complications following bariatric surgery aboard. We’ll first recap the basics of bariatric surgery before getting into this topic; we’ll be discussing everything from the reasons why people choose to go abroad, how surgery and the process abroad differs from the NHS, and the complications that can arise.
Show Notes
Website: https://www.laparoscopicconsultant.co.uk/
Twitter: @mradjenkinson1
Why We Eat (Too Much) book: https://www.whyweeattoomuch.co.uk/
How to Eat (And Still Lose Weight) book pre-order: https://www.penguin.co.uk/books/455359/how-to-eat-and-still-lose-weight-by-jenkinson-andrew/9780241627983 -
In today’s debate episode we’ll be discussing free school meals: where are we now and what more still needs to be done. As we’ve started the new school year, it’s one that sees all primary children in London receiving free school meals for a year in response to the cost-of-living crisis. In this episode, we talk to Isabel Rice, a registered dietitian and London food poverty campaigner coordinator at Sustain, and Dayna Brackley, a senior food policy consultant working on child health and nutrition at Bremner & co to discuss the role that school meals play in improving the health and quality of life of our future generation. We look at what’s currently being done to ensure that children get the energy and nutrition they need for their school day, and we also discuss how the cost-of-living crisis in the UK has affected the quality of school foods and whether free school meals are fully compliant with the school food standards.
Dayna is a Senior Food Policy Consultant at Bremner & Co, a small organisation working on child health and nutrition. Dayna works with campaigners, local governments, NGO’s and charities in the food system sector on projects looking to improve children’s nutrition across the lifecourse - from breastfeeding to higher education. She specialises on children’s experience of food within settings and institutions - early years childcare, school food and food in higher education.
Isabel joined Sustain in September 2022 to coordinate the London Food Poverty Campaign which highlights and encourages sustainable responses to food poverty. Isabel works closely with local authorities and food partnerships on measures to address the root causes of food poverty. She leads on the Good Food for All Londoners report, which benchmarks councils and aims to inspire leadership on food policy and practice in the capital.
Show Notes
Bremner and co - https://bremnerco.com/
School food review group - https://www.schoolfoodmatters.org/what-we-do/campiagns/food-policy/school-food-review
Sustain - https://www.sustainweb.org
London Food Link - https://www.sustainweb.org/londonfoodlink/
Mayor of London scheme free school meals - https://www.london.gov.uk/who-we-are/what-mayor-does/priorities-london/free-school-meals
Fix Our Food - https://fixourfood.org/
Good Food for All Londoners - https://www.sustainweb.org/good-food-for-all-londoners/
Say Yes to School Food for All - https://www.sustainweb.org/school-food-for-all/
Sweden universal free school meals - https://microeconomicinsights.org/the-long-term-benefits-of-better-school-lunches/
PWC- Cost-benefit analysis of free school meals - https://urbanhealth.org.uk/wp-content/uploads/2022/10/FSM-Full-Report.pdf
Impacts of local authority Universal Free School Meal schemes on child obesity and household food expenditure - https://www.iser.essex.ac.uk/wp-content/uploads/files/misoc/reports/explainers/Impacts-of-local-authority.pdf#:~:text=Receiving%20universal%20free%20school%20meals%20reduces%20prevalence%20of,1.3%20and%201.4%20percentage%20points%20reduction%20in%20obesity
Child Poverty Action Group - Free School Meals - https://cpag.org.uk/fsm
School Food Standards - https://www.gov.uk/government/publications/school-food-standards-resources-for-schools
School Food Review - The Superpowers of Free School Meals https://foodfoundation.org.uk/initiatives/superpowers-free-school-meals
End the postcode lottery - https://www.sustainweb.org/news/sep23-end-the-school-food-postcode-lottery/
Bite back - Food policy - https://www.biteback2030.com
School Food Matters - https://www.schoolfoodmatters.org
‘There’s only so much we can do’ School staff in England on the impact of poverty on children and school life - https://cpag.org.uk/sites/default/files/files/policypost/Education_Anti-Poverty_Coalition_Report_2023.pdf
BDA Food Factsheet: Eat Well, Spend Less - https://www.bda.uk.com/static/79f95550-641b-4523-8332b11175ddbf9e/Eat-well-Spend-less-food-fact-sheet.pdf -
In today’s interview episode we’ll be chatting with Alex Glover, a senior nutritionist at Holland & Barrett, all about his journey into nutrition, where he started, and how he got to work in the field of research and development for the largest health and wellness retailer in Europe. We’ll discuss the experience needed to get into this industry and what a day’s work looks like for Alex. We will then dive into the world of supplements including topics such as are they fad or science, and how you balance evidence-based research with consumer trends.
Alex started his career in nutrition at Holland & Barrett in 2018. At the same time, he went on to complete a master’s degree in clinical nutrition at the University of Aberdeen. He is passionate about public health, disease prevention, physiology & metabolism, performance & health supplements and has worked with numerous clients in weight management and preaches evidence-based nutrition. At Holland and Barret, he works with their customers both in store and now as part of the product formulation team. In his spare time, he likes to weightlift, hike, and of course, eat.
Show Notes
Holland & Barrett: https://www.hollandandbarrett.com/
LinkedIn: Alex Glover -
In today’s interview episode, I’m delighted to be chatting to none other than the founder of Nualtra, dietitian Paul Gough. We’ll hear from Paul all about what led him to start Nualtra as well as the challenges he’s encountered over the years since Nualtra’s inception in 2012. Paul tells us about what it takes to launch medical nutrition products from ideation to market launch and the lessons he's learned on the way.
If you would like to connect with Paul you can find him here:
Instagram: @paulgough
Email: [email protected]
www.nualtra.co.uk
Paul is also on LinkedIn if you would like to connect with him. -
In today’s debate episode, we’ll be discussing ultra-processed foods. Ultra-processed foods (UPFs) are a hot topic of conversation at the moment, not only in the nutrition world but also in the media – Everything from their definition to whether we should be cutting them out seems to be up for debate. So, following the publication of the British Nutrition Foundation’s position statement and SACN’s position statement on processed foods and health, we’re taking some time to dig into this topic with two experts - the BNF’s Nutrition Communications Manger Bridget Benelam and Registered Dietitian Dr Duane Mellor.
Dr Duane Mellor is a double award-winning registered dietitian and science communicator. They are the Aston Medical School lead for Nutrition and Evidence-Based Medicine. Having a background in clinical dietetics supporting people living with diabetes they moved into medical education when joining Aston University as well as being the Associate Dean for Public Engagement in the College of Health and Life Sciences. In this role they works to support high quality science and health communication alongside the wider engagement of communities in designing and developing healthcare programmes.
Duane has a keen interest in helping the people understand the science behind health related claims, so they can make more informed decisions about their own wellbeing. They are experienced in discussing a wide range of health topics across a range of media, from print through to television and radio.
Bridget Benelam BSc MSc, Nutrition Communications Manager.
After a BSc in Biochemistry (University of Manchester), Bridget studied for an MSc in Human Nutrition (King’s College London). From 2005-06 she worked at the Food Standards Agency, joined the British Nutrition Foundation in 2006 as a Nutrition Scientist. Bridget’s role at the Foundation is now focussed on the communication of evidence-based nutrition science to help people eat healthier and more sustainable diets.
Show Notes
British Nutrition Foundation position statement on the concept of ultra-processed foods (UPF): https://www.nutrition.org.uk/news/2023/position-statement-on-the-concept-of-ultra-processed-foods-upf/
SACN statement on processed foods and health: https://www.gov.uk/government/publications/sacn-statement-on-processed-foods-and-health
Duane Mellor twitter: @DrDuaneRD -
In today's episode, Corrine is delighted to be chatting to Ellie Bain, senior nutritionist at Gousto, about being a registered dietitian in the food industry.
Ellie is a registered dietitian working as Senior Nutritionist at Gousto. After studying nutrition and dietetics at King's College London, she always had the intention of working in the food industry, rather than take the clinical route. She is a foodie who loves to cook and is passionate about making it easier for everyone to eat a healthier diet. Ellie started her career at Gousto as an intern, working in the recipe development team, she then became a recipe developer, focusing on healthier recipes and ranges and suggesting tips to make everything a bit healthier too (like reducing salt and adding veg). Now, as health and nutrition has become even more of a focus for Gousto she is full time nutritionist covering everything from nutritional analysis, health claims, PR and comms, reformulation, recipe guidelines and longer term health strategy.
Alongside her role at Gousto, Ellie is currently studying for a masters in Food Policy at City University and is on the committee of the BDA Industry Specialist Group as social media officer.
Show notes:
Gousto: https://www.gousto.co.uk
BDA Dietitians in Industry group information: https://www.bda.uk.com/specialist-groups-and-branches/dietitians-in-industry-specialist-group.html#:~:text=About%20us,in%20all%20areas%20of%20industry -
This episode coincides with South Asian Heritage Month which runs from 18th July to 17th August every year in the UK and is an opportunity to celebrate, commemorate and educate about South Asian Culture and history.
Our guest today is Fareeha Jay RD.
Fareeha Jay is an anthropologist turned Dietitian based in Plymouth. She has been working as a Diabetes Specialist in the NHS for the last 6 years. Delivering educational sessions to people newly diagnosed with Type 2 Diabetes.
Fareeha has a specialist interest in South Asian diets and provides specialist advice to South Asians across the globe. She is extremely passionate about providing the best available nutrition advice to the people with South Asian background which is what led her to develop the South Asian Eatwell Guide. It is now widely being used in many NHS trusts and various charity organisations.
She has expertise in healthy eating and sustainable diets for ethnic minority groups. She is also a dietitian with a high social media profile and uses evidence-based nutrition to support communication messages to the public, again focusing on ethnic minority groups, regularly featuring in print, broadcast, and social media. Fareeha Jay has a social media following from over 99 countries across the globe. She has built up a following of more than 700,000 on social media platforms.
She has the experience of conducting talks and workshops to schools, and community groups organisations like with Diabetes UK and Alzheimer’s research. Some of her recent work entailed talks on sustainable eating, planetary diet, immune optimisation, and healthy eating on a budget.
She has been writing blogs for My Nutriweb, Planet Nourish and Fuchsia as well as being a column writer for NHD-Network Health Digest, a magazine for dietitians, nutritionists and healthcare professionals.
Show Notes:
Fareeha’s Socials:
Website: https://www.fareehajay.com/
Instagram: @dietitian_fareehajay
Twitter: @FareehaJay
LinkedIn: https://www.linkedin.com/in/fareeha-jay-457a34209/
Facebook group: https://www.facebook.com/groups/1575269765877135/?hc_ref=ARRDlbL5nmNjRj2MT_Hd3gyQaDUMwnMiqKtrh5H2Xpm2FABLB5xGkrw6V5jVHsTIIQ8
The South Asian Eatwell Guide: https://mynutriweb.com/the-south-asian-eatwell-guide/ -
In today’s debate episode we’ll be discussing the question, do you have to be wealthy to eat well? In the midst of the cost of living crisis we’re keen to find out more about the current state of the UK and consider the impact of rising bills and food costs on food insecurity. We’ll also touch on how we as dietitians and nutrition professionals, can help promote a healthier, more sustainable diet, that doesn’t break the bank.
At the end of June, the Broken Plate Report was published which considers, amongst other things, the affordability of a healthy diet. The figures show that the most deprived fifth of the UK would need to spend a startling 50% of their disposable income on food to have a healthy diet as per the government recommendations.
To discuss today’s debate question, I’m delighted to welcome two experts in the area. The author of the Broken Plate report and Policy Research Manager at The Food Foundation, Shona Goudie is here alongside the Food Foundation’s Senior Business and Investor Engagement Manager, Rebecca Tobi.
Rebecca joined the Food Foundation in January 2020, leading on the Peas Please initiative which has obtained pledgers from over 100 organisations and businesses in the UK to sell and serve more vegetables. These days she manages our business and investor engagement team, with oversight of our work engaging food businesses, investors and policy-makers with the need to transition the UK towards a more sustainable and healthy food system. Rebecca is a Registered Nutritionist (RNutr, Public Health) with a background in science communication, joining the Food Foundation from the Nutrition Society. Prior to moving into public health nutrition and obtaining a MSc in Nutrition for Global Health at the London School of Hygiene and Medicine, Rebecca worked in business engagement within the marketing and tech sectors.
Shona joined the Food Foundation in 2019 and has worked on a range of projects at the Food Foundation including working on policy and evidence for our high profile children’s food campaigns, and consulting on the Government-commissioned National Food Strategy, She currently leads on our dietary inequalities work and food insecurity monitoring. Shona is a Registered Associate Nutritionist with a background in biomedical science and clinical nutrition.
The Food Foundation charity authored the Broken Plate Report and are on a mission to change food policy and business practice to ensure everyone across the UK can afford and access a healthy and sustainable diet.
Show Notes
The Broken Plate Report 2023: https://www.foodfoundation.org.uk/publication/broken-plate-2023
The Food Foundation Twitter: @Food_Foundation
Shona Goudie’s Twitter: @Shona_Goudie
Rebecca Tobi’s Twitter: @The_A_To_V -
In today’s Big Dietetic Debate episode, we’ll be discussing the hot topic of preconception and fertility nutrition. Research has confirmed the importance of prenatal nutrition; the evidence shows that a woman who is healthy at conception is more likely to have a pregnancy without complications. But how much research really is there in this area and is it good quality evidence? I’m sure I won’t be alone in having heard a whole host of thoughts about nutrients to eat and avoid when trying to conceive…Will avoiding caffeine help you get pregnant? Does plant protein actually better support fertility than animal protein? We’ll discuss all this and more in today’s episode. To help us answer some of these tough questions and clarify the science behind prenatal nutrition, we’re excited to welcome back to the podcast, Specialist Fertility Dietitian, Ro Huntriss. With over ten years of experience in research, academia and clinical practice, Ro is recognized as one of the UK’s leading fertility dietitians, including awards from the British Dietetic Association and CN Magazine for her work around fertility nutrition.Show NotesRo’s Instagram: @dietitianro and @fertility.dietitian.ukBritish Dietetic Association Maternal & Fertility Nutrition Group Twitter: @BdaMaternalRo’s book, ‘Deliciously Healthy Fertility’: https://www.amazon.co.uk/Deliciously-Healthy-Fertility-Nutrition-Conceive/dp/024159331X Ro’s course, ‘Fertility Nutrition for Healthcare Professionals’: https://fertilitydietitian.co.uk/fertility-nutrition-for-healthcare-professionals-course/
-
For today’s interview episode, Corrine is joined by the British Dietetic Association (BDA) CEO Liz Stockley and co-chair of the BDA’s equality, diversity & inclusion committee Susan Price. In today’s episode, we’ll be discussing the vital topic of Equality, Diversity & Inclusion (EDI) in dietetics and considering the role and work of the BDA in addressing all forms of inequality in the profession.
After 19 years working in senior leadership roles in New Zealand, Liz Stockley returned to the UK, joining the BDA As CEO mid-2022. The BDA has a growing membership, currently over 10,500 strong and as well as being the professional body for dietitians is also a trade union. Prior to this appointment Liz was CEO of General Practice New Zealand and was on the board of a number of high-profile organisations. She has an MBA from Massey University and received her Chartership from the Institute of Directors in New Zealand in 2021. Liz is passionate about equality and about developing future leaders.
Susan Price was born and brought up in North Wales and it was while at school and doing her GCSEs that she knew that she wanted to be a Dietitian.
After graduating from Robert Gordon University in Aberdeen in 1995, Susan got her first graduate post in a NHS acute hospital trust.
She has worked in a range of adult acute and community posts, as a sports Dietitian and as a research Dietitian.
Susan was the Head of Nutrition and Dietetics at University Hospitals Birmingham NHS Trust for over 10 years where she also undertook her clinical caseload in the areas of ICU and gastroenterology.
In 2020 Susan was appointed to the role of Deputy Director for Health well-being and Inclusion and continues to practise within ICU as a Dietitian.
Show notes:
British Dietetic Association (BDA) website: https://www.bda.uk.com
BDA Twitter and Instagram: @BDA_Dietitians
Liz Stockley’s Twitter: @BDALizStockley
Susan Price’s Twitter: @SusanPriceRD
Susan Price’ Instagram: @dietitian_susan -
After over three years of hosting The Dietitian Café podcast, Harriet is stepping away as host. In Harriet's own words, "while the decision is bittersweet, I am grateful to have been a part of the launch and growth of this podcast over the last three years and know the podcast will be in great hands moving forward."
Harriet is a registered dietitian, and founder of the award-winning medical and nutrition communications agency, HRS Communications. After over three years of hosting The Dietitian Café podcast, Harriet is stepping away and The Dietitian Café will welcome Corrine Toyn, another member of the HRS team. She offered expertise within her field of work, as well as a friendly and relatable personality, making her the perfect host to launch and grow this podcast. Corrine is a registered dietitian and marketing specialist who is on a mission to grow food, drink and wellness brands that are as passionate about improving health as she is. -
To mark coeliac awareness week, I’m chatting to an award-winning gastroenterology dietitian all about the hot topic of having gluten-free (GF) foods on prescription; is it necessary? Is there an element of a postcode lottery involved? Should it be based on income?
Listen on to hear more.
Research highlights that around 1 in 100 people in the UK have coeliac disease. As we know, the management of coeliac disease requires a strict GF diet, but with the cheapest loaf of GF bread being over 7x more expensive than the least expensive non-gluten loaf and the current cost of living crisis, the question of whether GF foods should be accessible on prescription is an important one.
To discuss this topic, we're delighted to welcome the brilliant coeliac dietitian, Cristian Costas Batlle.
Cristian is a gastroenterology dietitian specialising in coeliac disease and works at Bradford Teaching Hospitals NHS Foundation Trust. He currently runs the dietitian-led coeliac service in his hospital with the support of the gastroenterologists and he built this service in 2019. In 2020 he was awarded with the national GUTS UK and Dr. Falk dietitian recognition award for improving patient care in gastroenterology through the dietitian-led coeliac service he has constructed in Bradford. In 2021 he was also a Complete Nutrition double award winner as Clinical Nutrition Professional of the Year and Social Media Personality of the Year for his work in the field of coeliac disease. His particular areas of interest are coeliac disease, gluten-related disorders, irritable bowel syndrome and inflammatory bowel disease. Cristian is also passionate about raising awareness of coeliac disease on social media as well as being involved in coeliac disease research, and he guest lectures at universities on coeliac disease and service development.
Show Notes:
Cristian’s Instagram: @coeliac_dietitian
Cristian’s Twitter: @cristiancostasb
Cristian’s LinkedIn: Cristian Costas Batlle
Website: https://www.bda.uk.com/find-a-dietitian/cristian-costas-batlle-london-england-12490.html
Coeliac UK: https://www.coeliac.org.uk/home/ - Show more
