Continued from Part 1 (keeping food cool) of our sustainable kitchen mini blog series, here Juliette Kellow explores the important role of prepping food. Prep for the planet Even with a weekly meal plan, it’s worth advising clients to get into the habit of a daily...
By Diana Koklonis, Clinical Account Team Manager at Optibac Probiotics. Bachelor in Nutrition and Dietetics (Hons), MSc in Food, Nutrition and Metabolism Written in collaboration with the healthcare professional support team at Optibac Probiotics. Probiotics in gut...
A Sustainable Kitchen Sustainable September, a campaign from The Association of UK Dietitians (BDA), helps the nation shop, cook and eat more sustainably. In this 5 part mini blog series, Registered Dietitian Juliette Kellow reveals how encouraging clients to make...
Following on from our webinar Nutrition for Skin Health, we’ve pulled together some of the key resources and references discussed within the webinar. If you missed the live webinar, you can register to watch the recording. Studies Approaches to nutrition intervention...
By Samantha Blamires, Specialist Paediatric Allergy Dietitian Do you have the knowledge and skills to recognise and manage infants and young children presenting with symptoms of food protein-induced enterocolitis syndrome (FPIES)? A recent study has suggested a lack...
