Resource library

Alastair Duncan – the co-chair of the BDA HIV Care Specialist Group – is the UK’s first Consultant Dietitian working in HIV. He tells us how he progressed to the role.

Alice Pugliese introduces an updated competency framework from the BDA HIV Care Specialist Group during its 30th anniversary year.

Alison Smith explains the work of the ACBS and discusses how as dietitians we consider prescribed nutritional borderline substances

This vibrant red smoothie counts as one of your 5-a-day.

This highly practical and interactive one-day course, now also available virtually is designed to update and enhance the knowledge and skills of dietitians and dietetic support workers in recipe analysis, including how to identify and minimise errors.

This course is an update for dietitians who have received training on a low FODMAP course, or regularly see patients with functional gastrointestinal disorders and use the low FODMAP diet.

This taster course is designed to provide an introduction to IBS and its dietary management via lectures, quizzes and case studies.

This comprehensive online course has been set up to train registered dietitians on how to successfully deliver and implement the low FODMAP diet for optimal efficacy.

A herb crust adds extra flavour to a piece of salmon. This herb topping also works well with other fish or meat like chicken, pork or lamb.

Flatbreads are the simplest and oldest form of bread making.

It is widely thought that falafel were first made by native Egyptian Christians as a replacement for meat during Lent.

For a retro Christmas dinner starter, try this recipe for a Florida Cocktail.

These tasty muffins are dark and rich. Make them for a treat on a cold day!

All the main ingredients in this recipe are useful to have in your kitchen as they can be used for plenty of other snacks and dishes.

A chowder is a hearty fish soup. This one comes from New York.

This is a lovely, simple evening meal which combines the flavours of the Mediterranean with delicious white fish.

Tacos are the original fast food as you don’t need cutlery and you get to eat the packaging.

Roast turkey, roast potatoes, gravy, stuffing, Pigs in Blankets, sprouts, carrot and swede mash.

This recipe is a favourite with children and adults and is a homemade version of a popular takeaway meal.

This is a colourful pudding based on an ice-cream sundae. It is really easy to make and looks great. It is full of fruit and can be made with your favourite canned, frozen or fresh fruit with equally delicious results.