We’ll cover:

• The importance of recipe analysis and foundations underpinning it
• How to use nutrient data and account for changes during the preparation and cooking of recipes in theory and practice
• How to use nutritional analysis software to analyse recipes ranging from simple to complex
• Making use of the information across various scenarios, including calculating HFSS, making nutrition and health claims, and mandatory and voluntary nutrition labelling
• The importance of sustainability, including carbon-conscious ingredient selection, and calculating an accurate measure the environmental footprint of a recipe

This course does not include:

• Allergen labelling
• Practical in-depth hands-on sessions
• 1:1 tutoring

Participants in the course will be able to:

Gain understanding of:

• How to use nutrient data and key features of recipe analysis software to allow for accurate analysis of recipes
• The regulations and guidelines that apply to recipes, pre-packed and loose foods sold to consumers
• Why and how ingredients have an impact on the environment, and what a sustainable diet looks like
• The different carbon footprint analysis databases (free and paid) that you can access

Be aware of:

• Key considerations for recipe analysis including information gathering, entering ingredients and assigning portions, weight changes, micronutrient retention, specific gravity, edible portions and sense checking
• Which criteria you must meet before you can make certain claims
• The different impacts our foods have on the planet
• Uncertainties and complexities in the carbon emissions datasets

Be able to:

• Feel confident in the steps that need to be undertaken in order to analyse recipes ranging from simple to more complex
• Identify what claims you can make, where to find the right information, what criteria you should meet and how you can word your claim
• Adapt recipes to be more sustainable for both human and planetary health
• Confidently use a tool to calculate environmental impacts and communicate this to an audience

Expert presenters

Tanya Haffner
Tanya is an Irish born, UK trained dietitian and nutritionist. She founded Nutrilicious Communications, the first solely dedicated nutrition communications agency in the UK, and subsequently founded the award-winning MyNutriWeb.com. Tanya has recently taken up the role of chair of the BDA Sustainable diets group.

Susan Church
Susan is a Registered Nutritionist specialising in food composition and is a co-author of McCance & Widdowson’s The Composition of Foods. As well as undertaking nutritional analysis of recipes for a range of applications, she provides training and advice to nutrition professionals on both recipe analysis and food composition.

Cordelia Woodward
Cordelia is a Registered Dietitian with over 10 years’ experience in dietetic roles including within the NHS. Cordelia currently works for MyNutriWeb, with a role on the programme, blog and the journal club. She has many years of experience working on recipe development and analysis for MyNutriWeb and Nutrilicious. Cordelia spends a lot of time cooking and developing recipes of her own, enjoying bringing principles of dietetics into the kitchen.

Elphee Medici
Elphee is a Nutrition and Sustainable Diets Consultant at Nutrilicious. With over 30 years’ experience working within the NHS and FMCGs, Elphee consults on all matters relating to nutrition, health and sustainability, and regularly lectures at the Cordon Bleu School London.

Christian Reynolds
Dr Christian Reynolds is Senior Lecturer at the Centre for Food Policy, City University, London. Christian is recognised as a global expert on food loss and waste and sustainable diets. He is the lead editor of the Routledge Handbook of Food Waste (2019); he has also co-authored over 50 peer reviewed publications, as well as multiple reports and book chapters.

This course is kindly run in association with Susan Church Nutrition and Nutrilicious