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...
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...
Anna Burton, Specialist pancreatic dietitian The nutritional deficiencies caused by chronic pancreatitis are common and complex, with abdominal pain directly impacting an individual’s ability to eat. Paired with both lifestyle choices and ultimately the...
