Policy Statements

The BDA believes that nobody should live in food poverty and that UK Government and local authorities must take urgent action to lift people out of food poverty and prevent others from falling into food poverty. This should include enshrining a “Right to Food” in UK law.

This policy statement aims to support UK dietitians in clinical practice (in both paediatric and adult settings) to ensure tube-fed individuals receive effective, evidence-based, equitable and quality care.

Low-carbohydrate diets (i.e. defined as diets containing between 50g and 130g carbohydrate) can be effective in managing weight, improving glycaemic control and cardiovascular risk in people with Type 2 diabetes in the short term

The BDA supports, and advocates for, a range of public policies and initiatives to reduce the frequency and amount of sugary drinks consumed by children and adolescents.

Dietitians have the expertise both at an individual patient and strategic level to identify, assess, care plan, treat, monitor and review individuals to achieve patient-centred outcomes, and train others to prevent and treat malnutrition.

Coeliac disease is a condition that warrants the continued availability of staple GF foods on prescription. In England, the BDA would recommend that providers should, as a minimum, adhere to the outcomes of the national consultation that recommended GF bread, flour and flour mixes remain on prescription

The BDA supports and welcomes the government’s current childhood obesity strategy, published in August 2016. However, the association strongly believes that additional actions are needed to reduce the unacceptably high prevalence of childhood obesity in the UK.

The BDA strongly supports breastfeeding. We recognise that breastfeeding is the optimum form of nutrition for babies and that breastfeeding protects the health of babies and their mothers.

The current UK diet does not have the right balance of food recommended for a healthy, sustainable diet. Dietitians have an important role to play in the facilitation of sustainable diets.

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