By Dr Kathy Redfern, RNutr, Lecturer in Human Nutrition and Programme Lead BSc Nutrition, Exercise and Health at Plymouth University Have you ever considered lecturing in nutrition or dietetics? If you’re anything like me, I bet it never crossed your...
As is the case for the rest of the population, the dietary habits of minority ethnic groups are affected by a wide variety of factors. Acquiring a better understanding of these can help health professionals to recognise the needs of these groups and help them to make...
By Freya Strutt, Nutritionist (ANutr) @struttyourlife For those interested in sustainability, it will be no surprise that reducing society’s meat consumption could have dramatic impacts on our health, environment, and society. Given the risks and impacts of climate...
By Emily Stuart, Registered Dietitian Written in collaboration with the healthcare professional support team at Wiltshire Farm Foods. How much of the food you eat or buy as part of your weekly shop is produced within the food industry? None of it, some of it or most...
A new policy document on food marketing written by our CEO Tanya Haffner and colleagues Amy Culliford, Public Health Nutritionist and Dr Rosalind Sharpe, Senior Research Fellow, Centre for Food Policy, City University of London will be distributed across parliament...
By Ro Huntriss, Specialist Fertility Dietitian Infertility affects 1 in 7 heterosexual couples and with the average childbearing age continuing to grow, the risk of infertility increases further. Although several risk factors for infertility are non-modifiable, such...
