October is Black History Month in the UK. Our Chair, Caroline Bovey, discusses why it's important and how we're celebrating it this year.
A year on from the BDA London Branch’s ‘Black Lives Matter in Dietetics’ event, we take this opportunity to reflect on the discussions and anecdotes from panellists and audience from BDA London Branch webinar.
Belinda Mortell shares her experiences as a dietitian, and discusses the new Home-Grown Dietitian project as part of AHP's Day.
Find out the results of the consultation exercise on the government pay awards in England and Wales we recently asked members to take part in.
The BDA Trade Union National Executive Committee has taken a clear and definitive position in opposition to any attempts to make the take-up of the vaccination mandatory.
From today, 1 October 2021, the requirements for prepacked for direct sale (PPDS) food labelling will change in the UK.
A guide to understanding different cancer diets and how to know if you are making the right or wrong changes.
The BDA welcomes the Obesity Health Alliance (OHA) launch of ‘Turning the Tide: a 10-year Healthy Weight Strategy’ today, 28 September 2021.
Michael Titmus critically appraises the evidence base for time-restricted eating and considers the implications for dietetic practice.
Lets talk diet, what should and shouldn’t we be eating and what can we do to prevent acid reflux episodes.
SENR Executive Support Consultant Dr Alan Kennedy speaks to SENR members Charles Ashford and Connor Spencer about how they have forged exciting and rewarding careers in high performance sports nutrition roles in the United States.
Discussing some of the mainstream schemes and exploring environmental labelling on food.
Discussing the use of Sterifeed reusable reservoirs as a sustainable alternative to combat one use plastics in home enteral feeding.
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.
In this position statement we set out the issues facing people living with mental ill-health and make recommendations to ensure that healthcare practitioners working in mental health assess for food insecurity routinely as part of the care they provide.
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.
Sustainable diets are a global concern. From farm to fork to waste, each stage of our food system has environmental impacts – farming and manufacturing processes and the way we eat and dispose of food is damaging the planet.
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.