By Charlotte Radcliffe, Director & Registered Nutritionist at The Nutrition Consultant The environmental impact of the food we eat is one of the key changes we can all make to tackle the issue of climate change. With up to 30% of GHG emissions globally being...
Following on from our webinar ‘What the Gut’ 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. KEY GUIDELINES AND REPORTS Gibson GR, Hutkins...
By Dr Thivi Maruthappu The UK’s First Dual-Qualified Consultant Dermatologist and Nutritionist Honorary Senior Lecturer, Department of Nutritional Sciences, King’s College London Does what you eat affect your skin? This is a question that we have all been asked time...
Following on from our webinar ‘Learning Disabilities and Nutrition’, 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. Key Guidelines and...
By Sue Baic MSc Registered Dietitian Health promotion in corporate settings can provide rewarding opportunities for nutrition professionals. Read on to explore why dietary initiatives are valuable in the workplace and discover tips for successful delivery. Why...
By Emily Stuart RD, on behalf of the Food Services Specialist Group (FSSG) of the British Dietetic Association (BDA) Launch of the 3rd edition of the BDA’s Nutrition and Hydration Digest While hospital food has historically suffered a poor reputation, the...
