Our policy statements set out our views on an important area in nutrition and may provide guidance to researchers, regulatory agencies and policy makers, health professionals, the food industry and the media.
Wendy Frost reports on an audit amongst children with type 1 diabetes carried out with the aim of identifying those who are potentially more at risk of cardiovascular disease.
Jean Langford is in her first year studying Dietetics after a career change. She shares how volunteering has helped her to understand more about being a Dietitian and working with other healthcare professionals.
People from Black African origin ethnic groups are three to five times more likely than white Europeans to develop type 2 diabetes mellitus. Ellouise Simpson explains how dietitians can improve outcomes.
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.
Steffie ElHassan, Louise Salsbury and Gilly Hopper address the use of including connected eating principles in diabetes care for families living with type 1 diabetes.
The 2021 BDA Diabetes Specialist Group Dietetic Competency Framework for Dietitians Working in the Area of Diabetes is now available for any dietitian working with people with diabetes.
You may have heard that eating foods rich in omega-3 fats could help to keep you healthy. This Food Fact Sheet looks at which foods contain omega-3 fats, how much we need and the benefits for our health.
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
