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.
Processed foods are commonplace within people’s diets in the UK. Dependent on the composition and degree of processing, processed foods can add to, or reduce the nutritional quality of an individual’s diet.
The BDA believes fortification can play an important role in ensuring a healthy diet.
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
This policy sets out how the BDA will work with companies who manufacture breastmilk substitutes (BMS), in particular in relation to event sponsorship.
A position statement on complementary feeding (sometimes referred to as weaning)
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 position 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.
The BDA Paediatric Specialist Group Position Statement on Soya Formula, updated in 2019 to take account of recent studies including the SACN publication "Feeding in the First Year of Life".
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.