Continued from Part 1 (keeping food cool) and Part 2 (prepping food) of our sustainable kitchen mini blog series, here Juliette Kellow delves into climate friendly cooking tips. Cooking food requires fuel and this can have a major impact on household energy bills and...
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 Probiotics in gut disorders management: frequently asked questions in clinical settings Gastrointestinal disorders...
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...
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...
By Pippa Gibson RNutr Gut health seems to be on the tip of everybody’s tongue right now, including that of food manufacturers and home fermenters alike. But with the variety and range of fermented foods available, are all fermented foods equal? Or perhaps more...
