MyNutriCourses is a brand new training hub, brought to you by MyNutriWeb,
offering flexible, expert-led, CPD-accredited courses in key topics for nutrition professionals.
Sustainable Diets: Fundamentals for Human and Planetary Health
We urgently need to address the challenge of ensuring healthy nutrition for all while averting irreparable environmental damage. How can you contribute through your practice?
The food we buy, cook and eat every day – as well as the way it’s produced – is key to addressing the challenge of sustainable healthy eating.
This course explores the fundamental principles of a sustainable diet for human and planetary health. It aims to help all health and food professionals to develop the confidence and knowledge necessary to incorporate sustainability into their practice.
This is the first course of its kind to address the nutrition, science and application of sustainable eating. It brings together leading experts across every aspect of sustainable diets, integrating planetary and nutrition science, together with behaviour change tactics and specific considerations such as low income groups, athletes, children and the older population.
- The impact of the food system on health and the planet, and why a shift to more sustainable diets is urgent
- What a healthy sustainable diet encompasses
- The impact individual foods and dietary patterns can have on health and the environment
- The latest international and national guidelines and policies
- Nutritional considerations for plant-based diets and advice for various population groups including children, adults, the elderly and athletes
Participants in the course will be able to:
Gain understanding of:
Why sustainability needs to be embedded into food provision, dietary advice and support
The impact of the food system on health and planet and the urgency to shift to a more sustainable system
What a healthy sustainable diet encompasses
Key nutrients often cited as a concern and the evidence supporting their adequacy within a plant-based sustainable diet
Adaptations and special dietary considerations needed when advising vulnerable population groups or those with enhanced requirements: children, adults, the elderly and athletes
Key influencers and barriers to shifting the nation towards more sustainable plant-based eating patterns – a ‘top down’ approach
Be aware of:
The impact individual foods and dietary patterns can have on health and the environment
How healthy eating and sustainable food messages align
The latest international and national guidelines and policies with regards to sustainable diets
The varied spectrum of sustainable, plant-based dietary patterns suitable for different individuals, ranging from vegan to flexitarian
Be able to:
Advise on accommodating for all essential macro- and micronutrients on a plant-based diet
Confidently provide advice to individuals on how they can shift towards healthful, sustainable plant-based dietary patterns
Identify the top dietary adaptations needed to improve the environmental impact of current dietary patterns
Understand key reports and studies on sustainable diets and eating
Tanya Haffner founded Nutrilicious Communications, the first solely dedicated nutrition communications agency in the UK. She subsequently founded the award-winning MyNutriWeb.com – delivering authentic, influential learning and dialogue events, including conferences, policy, networking and training opportunities.
Tanya believes supporting and empowering all health professionals – alongside other change agents in food – with nutrition matters is critical to improving citizens’ health, whilst also helping to protect our planet. Tanya has recently taken up the role of chair of the BDA Sustainable Diets Specialist Group and is working with the BDA to help advance the profession’s impact on sustainable eating.
Elphee is an expert consultant in nutrition, health and sustainability with over 30 years’ experience working within the NHS and FMCGs working for Nutrilicious on a variety of health and sustainable projects and lead lecturer on sustainable diets at the Cordon Bleu School, London.
Ali is a Registered Public Health Nutritionist. She works across non-governmental organisations and businesses to develop advocacy, policy and behaviour change programmes that drive improvement for people and planet. Ali is passionate about the opportunities that arise from drawing the dots between health and sustainability, and believes we can address the failings of the food system faster and smarter by working across these disciplines.
She believes that to move the needle in the food system at the pace that’s needed, we need to collaborate boldly, find new ways of working and sit in uncomfortable places where we would not usually find ourselves.
Dr Courtney Scott
Courtney is the Director of Policy and Research, and the Food and Health programme lead at the Food, Farming and Countryside Commission. Prior to joining the Commission, she was Research and Policy Advisor at the Food Foundation and worked on nutrition and public health research and advocacy in the US and Belgium.
Joanna is a registered dietitian with over 30 years’ experience in the NHS, Department of Health and the medical nutrition industry. She currently specialises in sustainable food service in hospitals and helped write the latest edition of the BDA Nutrition and Hydration Digest, which forms part of the National Healthcare Food and Drink Standards.
Toby leads the energy and sustainability work at the Behavioural Insights Team – the world’s first government institution dedicated to the application of behavioural science. Toby’s expertise lies in the psychology of pro-environmental behaviour, developing policy and interventions to promote green choices across food, transport, energy and water.
Rebecca manages the Food Foundation’s business and investor engagement team. She has oversight of the charity’s work engaging food businesses, investors and policy-makers with the need to transition the UK towards a more sustainable and healthy food system. Rebecca has a background in science communication and has previously published work on eco-labels.
Rosie is a plant-based specialist dietitian supporting dietary change for human, planetary and animal health. Rosie works as the Employee Health and Wellness Dietitian for her local NHS trust, as well as running and her private business, Rosemary Nutrition & Dietetics.
Dr Jeannine Baumgartner
Jeannine is a Lecturer in the Department of Nutritional Sciences at King’s College London and an Extraordinary Associate Professor at the Centre of Excellence for Nutrition of the North-West University in South Africa. She holds an MSc in Food Science and Nutrition from ETH Zurich, Switzerland, where she also obtained a PhD in Human Nutrition.
Professor Nicola Lowe
Nicola is Professor of Nutritional Sciences, and Director of the Research Centre for Global Development at UCLan. She has a BSc in Biochemistry/Applied Zoology and a PhD in zinc metabolism. She has worked in the field of global nutrition for much of her career, with a particular focus micronutrient deficiency.
Dr Wendy Hall
Dr Wendy Hall (RNutr) is Reader of Nutritional Sciences at King’s College London. Her research investigates the impact of dietary interventions on risk factors for cardiometabolic diseases, as well as sleep interventions and diet quality/health. She has authored more than 95 peer-reviewed publications and was awarded the Nutrition Society’s Silver Medal in 2016.
Paula is a specialist paediatric dietitian, having worked in the NHS for 18 years gaining a wide variety of paediatric experience, as well as working in an allergy research team, consulting to charities and baby food brands. Paula has undertaken the University of Winchester course ‘Plant-Based Nutrition: A Sustainable Diet for Optimal Health’ and wrote a chapter for Ella Mills’ highly successful book ‘How to go Plant-Based’ as one of seven experts.
Sandra Hood BSc (Hons) RD has worked for the NHS in mental health, paediatrics and diabetes. She has been a regular contributor to the Vegan Society magazine, contributed to many books and produced documents for the BDA, including Food Fact sheets. Sandra became vegan in the 1970’s.
Anita Bean is an award-winning registered nutritionist, internationally published author, health writer and former British bodybuilding champion. She specialises in sport and exercise nutrition and is passionate about helping athletes improve their performance in training and competition. She is the author of 30 books, including The Complete Guide to Sports Nutrition and The Vegan Athlete’s Cookbook, writes for Cycling Weekly, Good Housekeeping and Waitrose Food. Anita is also the nutritionist for the London Marathon.
Dr Shireen Kassam
Shireen is a Haematologist, Lifestyle Medicine Physician and Visiting Professor of Plant-Based Nutrition. She is founder of Plant-Based Health Professionals UK, a community interest company that provides education on plant-based diets. Her first book, Eating Plant-Based, was published in January 2022. She has also co-edited the textbook Plant-Based Nutrition in Clinical Practice.
This course is kindly run in association with Nutrilicious
‘Few of us realise the damaging impact the way we eat has on our planet and on our survival as a species. This is a brilliant and much needed course for all health professionals and in particular Dietitians and Nutritionists- a must CPD! It is essential to integrate sustainability into everyday practice at all levels, and I really think this course will help so many health professionals to do this with confidence, as it is one of the areas the MyNutriWeb team are most passionate about.’
Need for sustainability CPD: ‘Sustainability is not just a trendy issue, but it is fundamental to our practice as nutrition professionals. To help the public at an individual, local or national level to have healthy lifestyles, we need to incorporate sustainability into our practice and keep our knowledge and skills up to date across the breadth of sustainability factors, from environmental to socio-economic issues.‘
Recipe Analysis 101
Recipe analysis course overview
Recipe analysis is an invaluable skill for nutrition, dietetic and other professionals. The course will help professionals to develop confidence, knowledge and skills in the analysis of recipes, and learn how to utilise and effectively communicate nutritional, health and environmental benefits through clear labelling and marketing.
- 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
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 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 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 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.
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.
‘I am so impressed with how, in such a short space of time, MyNutriWeb have managed to fit in so much content and so much detail. The course is also a really good step by step guide, giving you video tutorials of HOW to use the analysis packages and even how to do it whilst you’re actually cooking. Really impressed and very grateful to have this course to guide me in my recipe analysis.’
‘As a Registered Dietitian for 27 years, I thought I knew all I needed to know about recipe analysis, but I was wrong! It refreshed my skills and made me more savvy about changes during food preparation, ensuring accurate nutrition analysis. It also clarified the regulatory minefield of nutrition and health claims, HFSS, and nutrition labelling. Now, I feel more confident discussing recipes and food products without repercussion – thanks to MyNutriWeb!
Lastly, the module on sustainability and tools for calculating the environmental impact of foods was truly enlightening. Though these tools are new to me, I’ll incorporate them to create more environmentally friendly recipes. My food clients and the planet will appreciate it!‘
At MyNutriWeb the needs of our nutrition community are right at the heart of what we do.
And we’ve listened to your feedback about how we can support our community even more.
You’ve told us that you’d love more opportunities for extended learning, with high-quality training courses in current, relevant topics that will empower you in your working lives.
That’s why we’ve developed MyNutriCourses, our brand-new nutrition training course platform.
Fully accredited, with a digital certificate of Continuing Professional Development on completion, our short online courses provide authoritative, expert-led tuition that users can follow at their own pace. Wherever and whenever they want.
Over coming months we’ll be releasing a programme of short courses covering key topics.
The first course in the series is ‘Recipe analysis 101’.
Our courses are:
Our presenters are highly experienced professionals including nutritionists, dietitians, psychologists, academics and many other world-class experts, all ready to share their knowledge
Our short courses provide deeper subject exploration, giving you a solid foundation in a new subject or helping develop a specialism
Self-paced courses allow you to start whenever you wish, and study at your convenience
Courses are approved by one or more CPD-accreditation bodies, including the Association for Nutrition
Earn a printable digital certificate of completion for every course you complete
Regular live ‘Q&A’ sessions allow students to put their questions directly to experts
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