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.
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.
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.
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.
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.
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.
Representatives from the Food and Drink Federation, the Vegan Society and the BDA address issues around iodine food fortification.
Adequate attention to diet is an important part of conception for both partners, says Lisa Simon.
Cristian Costas Batlle looks at the challenges of getting accurate diagnosis figures for this growing condition.
Judy Lawrence offers advice about writing an abstract for the BDA Research Symposium and other conferences.
April is IBS Awareness Month and a good time to reflect on the difficulties many irritable bowel syndrome (IBS) sufferers experience on their journey to symptom resolution and how we can better help them as dietitians.
Victoria Nelson and Rhian Collins from the BDA Oncology Specialist Group discuss the complexity around diet myths and cancer.
Opening your bowels is a normal bodily function and something that each and every one of us does - so let’s chat about constipation.
A successful intervention into her crippling IBS was the trigger that led Judith Bamford to leave her high-flying PR career to start all over again in dietetics.
Rosan Meyer and Luise Marino introduce the topic of avoidant restrictive food intake disorder (ARFID).
Data that is disaggregated for sex and other characteristics is vital for accurate research, say Angela Madden, Caroline Bovey and Linda Wedlake.
Annabel van Griethuysen looks into vitamin D and considers its importance in the fight against COVID-19.
A project looking at dietetic-led care in general practice has found that dietitians can support high-quality, patient-centred care in the primary care setting.
Simple and practical tips and tricks that can help keep your nutrition on track with a vegan diet.
To ensure cultural diversity and inclusivity in dietary advice, dietitians should be open to gaining more understanding of the traditional diets of different ethnic communities.