News and press releases

Continuing Professional Development (CPD) is essential for our members, enabling you to learn and develop throughout your career, keeping your knowledge and skills up to date to ensure you can practice safely and effectively. To support our members we've developed the CPD Approved Hub, an opportunity for members to access third party CPD opportunities which have received a mark of approval from the BDA.

NHS England (NHSE) has made changes to the Roadmap process for First Contact Dietitians (FCDs) working in Primary Care. Letters relating to the updates have now been sent out to those affected.

We are excited to be introducing a new membership system. This new system will go live on 3 October 2023 bringing increased efficiencies and value to your membership.

With food prices on the rise and 74% of households citing food costs as a cause for concern within their household budget it has never been more important to make the most of the food we are buying. In addition to costs, the environmental impact of throwing away food is also huge.

The third edition of the British Dietetic Association’s Nutrition and Hydration Digest highlights the need for environmental sustainability and new protein targets for nutritionally vulnerable patients.

We’ve worked with the NHSE national AHP support workforce programme team, as well as a number of other organisations to develop the level 3 senior health care support worker apprenticeship programme (for therapies) and level 5 assistant practitioner apprenticeship programme, which is specific to dietetics.

The BDA is a finalist at this year’s Memcom Excellence Awards and the Association Excellence Awards, in no less than four categories!

Bruno Mafrici is a renal dietitian who has held the Renal Nutrition Specialist Group Chair role for the last five years, as well as being one of the authors and editors of the Pocket Guide to Clinic Nutrition, within the Parenteral and Enteral Nutrition Specialist Group (PENG). Bruno received an Ibex in 2023.

Joseph Cox, Dietitian at Powys Teaching Health Board got a chance of a lifetime this July, meeting HM Queen Camilla and even getting to talk to her about dietetics!

The Scientific Advisory Committee on Nutrition (SACN) has recently released its Feeding young children aged 1-5 years report

From 20 March – 4 May, a group of 42 members completed our brand new course “Getting noticed on Instagram”, which was specifically designed to support our members to become more comfortable with this channel.

Gary Frost is Professor of Nutrition and Dietetic at Imperial College London and recipient of the inaugural Professional Achievement honour, given in recognition of outstanding personal commitment and exceptional contributions to the profession of dietetics. We asked Gary about what it means to him to receive this honour.

On 4 July we brought together nearly 100 people from the UK dietetic industry to celebrate those individuals and groups that have gone above and beyond to support patients as well as the wider profession. 

Simon Fevre is Trade Union Chair and Clinical Lead Dietitian for the Older Peoples Services at Fife Health and Social Care Partnership. Simon was awarded a BDA Fellowship in 2023. We asked him about his work and what this honour means to him.

It has been announced that record numbers of doctors, nurses and other healthcare staff including dietitians will be trained in England as part of the first ever Long Term Workforce Plan published by the NHS and backed by the Government.

The BDA is one of ten Allied Health Professional (AHP) professional bodies working together to support the growth and quality of practice-based learning in pre-registration education.

The Complications from Excess Weight (CEW) elearning module has been created by NHS England in collaboration with the BDA’s Obesity and Paediatric Specialist Groups.

Dietitians welcome the public’s improving knowledge about food and nutrition but urge us to seek professional medical support before self-diagnosing potentially serious conditions and cutting out major food groups.

As a volunteer involving organisation, we know just how important it is to have people willing to give their time. Thanks to the generosity of those members who choose to volunteer with us, we are able to achieve so much more for the dietetic workforce.

More needs to be done to support British South Asians who suffer from coeliac disease, say Sefinat Somorin, Humayun Muhammad and Yvonne Jeanes.