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This one-day course is aimed at the dietetic support workforce working in a variety of settings, including acute, community, and mental health/learning disabilities. The course is suitable for those new in post and equally as a useful update for those with some previous knowledge and experience.

Dr Rachel Gibson and Georgia Browne explore the potential of Root-to-Tip catering at King’s College London .

A joint initiative between the AFN, BDA, BNF and the Nutrition Society. Their objective is to improve public health and wellbeing by supporting excellence in research, education, and associated activities to advance the knowledge and application of evidence-based nutrition science.