Chloe Adams introduces a new resource for members to help build the skills of newly-qualified dietitians.
Working with other healthcare professionals within a community stroke rehabilitation team leads to a more efficient service and better patient outcomes, says Alice Hutchinson
The BDA’s toolkit on environmentally sustainable diets included significant coverage on waste from food and drink. We found that household waste accounts for around 70% of all food and drink waste, but the scope of the reference guide was not able to include specific coverage on plastic packaging. We teamed with RECOUP to help us understand more about the plastics recycling value chain from the home.
Chloe Adams calls on all our members to see how they can provide practice-based learning opportunities for student dietitians
Dietitian Heather Russell writes about why The Vegan Society has produced a vegan version of the nutrition guide published by UK public health authorities
Lucy Morgan and Ella Terblanche explain their involvement in writing the Intensive Care Society AHP Critical Care Professional Development Framework and how this led to developing the supplementary dietetic pillar.
The Nutrition and Dietetic Diagnosis (NDD) is on an ascending trajectory from being a lightly glossed over tick-box exercise in student assessments to a precision-engineered big player in the future of dietetic practice. Thushara Dassanayake discusses why it could become your best friend.
Sophie Medlin and Nicola Guess argue that more dietitians moving into specialist fields would benefit the profession as a whole.
Attending an AHP Future Leaders course energised Luke Cunningham’s career.
Obesity has been around for centuries, although previously seen as a sign of wealth, in the last few decades it has been designated as a worldwide health problem, with approximately 13% of the global population having a BMI over 30kg/m².
Good for you or good for planet Earth? A new report causes a diet-quake amongst experts