Improving nutrition for older people through teaching and research
Awareness of sarcopenia is important as we lose our muscle mass and strength at a faster rate as we get older, and this can have consequences such as an impaired immune system, greater risk of falls and reduced quality of life as well as an increased risk of overall morbidity and mortality.
Making Every Contact Count to promote Vitamin D uptake
Specialist Paediatric Dietitian Nicole Rothband makes every contact count in her weekly Paediatric allergy clinic by informing all parents and carers of the updated SACN advice on Vitamin D.
Prevention in a forensic secure service
Those with serious mental illness are likely to die 20 years younger than the general population due to preventable illnesses. The rates of overweight and obesity are also higher than the national average, with 44% of her service-users being obese.
Working with a national retailer to provide public health nutrition advice
The meal plan was included to get readers to see the bigger picture about how some planning and a little forethought can reduce food waste and save them money in the process.
Working with the fire service as part of the wider public health workforce
Ruth worked to develop a process that would allow firefighters to identify under- and over-nutrition and dehydration, and then signpost people to appropriate support. This could include local community cafes, or weight reduction services.
Working with faith communities to promote nutrition and wellness
Chronic illnesses related to poor diet are particularly prevalent amongst the black African-Caribbean community, so Food for Purpose has been running roadshows in South East London for faith leaders as a means to spread healthy eating messages.
Reducing childhood obesity in Manchester by using better growth information to provide more timely feedback and support
This detailed information helps to identify trends that in turn allow dietitians and other healthcare professionals to support families of children most at risk of weight related illness before they occur.
Using dietetic skills to help the vulnerable foodbank users.
Dietitian Hazel Riggall is one of a number of dietitians who volunteer their time to a foodbank. Hazel works with the United Reform Church in Sutton Coldfield as part of their Food 4 U community project.
Providing tailored public health information for parents of children with allergies
Studies such as LEAP and EAT have led to changes in the recommendations about introducing certain know allergy foods, such as peanuts and egg, and the group were keen to ensure that patients had the right information to ensure they reduced their child’s risk.
Using research to inform public health debate and policy making
Collaborative research looked at what influenced children and young people to drink energy drinks. It found that children have strong brand awareness and are attracted by the affordability and widespread availability of these products.
Mind What You Eat: Early Intervention in Psychosis
There is good evidence showing people with a serious mental illness are at much higher risk of heart disease, diabetes and cancers, plus life expectancy is reduced by 20 years. However, by helping people earlier in their illness we can promote both mental and physical health recovery.
Multidisciplinary working to improve health and prevent malnutrition in older people
They make every contact count by sparking conversations about their eating and drinking and taking action early to prevent deterioration in nutritional status regardless of their formal screening result.
Move Away from Prediabetes - helping to prevent the development of type 2 diabetes
The award winning MAP programme uses the skills of dietitians to help drive behaviour change through one to one and group nutrition education and exercise sessions.
Eating disorders– altering communication to increase engagement and promote recovery
Sharleen Woods describes how she used her communication and behaviour change skills to help a child with an eating disorder to recover and gain weight
Prehabilitation for major abdominal cancer surgery
For people facing major surgery for cancer, effective dietetic interventions can prevent complications and improve recovery times. Dietitian Judith Ashcroft describes the multidisciplinary “prehabilitation” programme of which she is a part.
Every dietitian can do prevention
As Critical Care Specialist Group Member Louise Albrich explains, not only do critical care dietitians do prevention, they do all kinds.
A new online tool raise awareness invisible obesity epidemic
Dietitian Sarah Vince-Cain is part of the team behind NHS CHAMP, a unique child measurement programme based in Greater Manchester that uses data to help understand and target children at risk of weight related illnesses.
AHPs into Action Case Studies
A number of case studies from AHPs Into Action programme also servce as great examples of how dietitians do prevention.
Working with early years education settings to inspire children and families to lead healthier lifestyles
The award winning Family Food First campaign worked to
encourage families with young children in Luton to adopt healthier lifestyles in order to reduce the burden of diseases such as obesity and tooth decay.
‘Eat, Drink, Move!’ Supporting people to keep well during hospital admission
Working with physiotherapists, dietitians introduced a programme to maintain nutrition and mobillity in patients amitted to hospital to s
peed recovery and reduce risk of issues such as pressure sores, facilitating quicker discharge.