Your body needs iron for muscle development during growth and to transport oxygen in healthy blood. Iron requirements vary, so careful choices are particularly important for some people.
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.
On these pages you will find a toolkit of information, graphics, tools and links to help you improve your understanding of environmentally sustainable diets.
Malnutrition is a condition which happens when you do not get the correct amount of nutrients from your diet. The simple steps outlined in this Food Fact Sheet should help to identify and treat malnutrition.
Tanya Haffner and Rosie Martin attended the launch of EAT-Lancet Commission 2.0 in Stockholm. Here, they provide some key takeaways, links to resources and reflections on what this can mean for dietitians and healthcare.
This Food Fact Sheet is about the role that diet may have in managing symptoms of rheumatoid arthritis. Arthritis literally means the inflammation of joints.
A plant-based diet is based on foods that come from plants with few or no ingredients that come from animals. This includes vegetables, wholegrains, legumes, nuts, seeds and fruits.
With food prices on the rise and 74% of households citing food costs as a cause for concern within their household budget it has never been more important to make the most of the food we are buying. In addition to costs, the environmental impact of throwing away food is also huge.
Francesca Allsop is a Registered Dietitian who works in the UK’s largest prison, HMP Berwyn in Wrexham. She discusses her role and how she got into working in a prison environment.
The third edition of the British Dietetic Association’s Nutrition and Hydration Digest highlights the need for environmental sustainability and new protein targets for nutritionally vulnerable patients.
The tropical fruit has become a weapon of culture wars. Annabel van Griethuysen balances the nutritional advantages with the environmental cost of producing them.
Practice-based learning (PBL) within a higher education environment offers learners a unique opportunity to immerse themselves in the academic profession.
