Case Study: reducing plastics in home enteral feeding

Discussing the use of Sterifeed reusable reservoirs as a sustainable alternative to combat one use plastics in home enteral feeding.

Meet the new Student Rep

Reema Rabheru, a final year Master's student from King's College London, has been elected as the new Student Rep for 2021/22 by fellow dietetic students after a record nine BDA student members applied for the role.

What is Sustainable September?

Across September we will be exploring why dietitians are best placed to lead the way in sustainable diets and eating, as well as sharing examples of innovation in practice.

Ditching the diet: Finding ways to rebuild a healthy relationship with food and our bodies

Popular diets come and go, however the themes and basic ideas they suggest seem to remain. Some experts suggest it’s time to ditch the diet and find ways to rebuild a healthy relationship with food (and our bodies) and learn to eat in a conscious, intuitive and mindful way. 

Food and mood: How do foods affect how you feel?

We are in a pandemic. An economic recession looms. On top of all that, the globe continues to warm up. If you think too much about it, it’s depressing! Unsurprisingly, mental health has become a priority for many people and will continue to be so in the foreseeable future.

Looking forward after lockdown

As we emerge from a prolonged period of restrictions, our daily routines are likely to change once again. We might go back to the office, enjoy socialising, or make the most of opportunities to see family and friends. We may try to hold onto some lockdown habits that were kind to our bodies, our health or the environment.

But I can’t resist temptation! You CAN change your eating habits

We all have habits, and the unexpected restrictions of successive COVID-19 lockdowns have led to many of us developing new ones, some good and some not so healthful. As we emerge out into the ‘new normal’, it’s a good time to take stock of eating and drinking behaviours and make changes for the better.

Food for Thought: The Role of Nutrition in the Gut-Brain Axis

Making a difference - working in sports nutrition

Sport has always been a big part of Isabel Anderson’s life. Here she explains how she has made it part of her professional life too.

Sporting chance: from rugby nutritionist to lecturer

Dr Alan Kennedy speaks to Dr Catherine Norton, Lecturer in Sport and Exercise Nutrition at the University of Limerick in Ireland, about how she came to her current role via professional rugby.

30 years of evidence - now it’s time for action on folic acid fortification

In this blog, Ursula Arens discusses the need for widespread folic acid fortification, 30 years after the publication of the MRC Vitamin Study Research Group findings on the prevention of neural tube defects.

Case study: Long Covid Community Rehabilitation Service, Leeds

The service has been developed to help people in Leeds who are experiencing new, long-lasting problems 12 weeks or more after a confirmed or suspected COVID-19 infection which are significantly impacting how they are able to function in day-to-day life.

Diet and diverticular disease

There is very little research into diverticular disease and diverticulitis. In England there were 45,841 people admitted to hospital with appendicitis in the year 2019-2020. In the same year there were 160,775 were admitted with diverticulitis (Hospital episode statistics 2019-2020). That is over three times as many, but everybody has heard of appendicitis and very few know about diverticulitis until they are diagnosed.

Eating and drinking difficulties in dementia

As we approach Nutrition and Hydration Week 14-21 June, Dove Yu from the BDA’s Older People Specialist Group looks at the particular challenges facing patients with dementia.

Vegan and thriving – two years on

Andrea Rymer shares her experience working as a dietitian at The Vegan Society, and explores some developments in the organisation’s Vegan and Thriving health and nutrition campaign.

Cultural Diets and the need for diversity in dietetics

With one of the themes for this year’s Dietitians Week celebrating the diversity of the dietetic profession, Anjanee Kohli reflects on the backgrounds and experiences of our colleagues.

Iodine: The debate around fortification

Representatives from the Food and Drink Federation, the Vegan Society and the BDA address issues around iodine food fortification.

A clinical update on diet and fertility

Adequate attention to diet is an important part of conception for both partners, says Lisa Simon.

Coeliac Disease: an underdiagnosed condition that is on the rise worldwide

Cristian Costas Batlle looks at the challenges of getting accurate diagnosis figures for this growing condition.

Writing a symposium abstract

Judy Lawrence offers advice about writing an abstract for the BDA Research Symposium and other conferences.

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