What does it really take to fuel active females for both health and performance? Exercise places specific demands on the body, and getting nutrition wrong can have serious consequences, from underperformance to long-term health risks.

In this episode, I’m joined by Elle Kelly, a registered dietitian specialising in disordered eating and sports nutrition. She is the founder of Elle Kelly Nutrition, a private practice dedicated to helping people improve their relationship with food while supporting health and performance. Elle previously worked as the sole dietitian in a specialist eating disorder hospital and has since supported hundreds of clients through private practice. Elle has a master’s in applied sports nutrition, and is passionate about supporting active women to improve their relationship with food and exercise whilst optimising their health and supporting their training.

Together, we unpack the key considerations for working with active females, explore how poor relationships with food can undermine athletic outcomes, and break down the concept of Relative Energy Deficiency in Sport. Elle also shares practical insights into the nutrients and strategies most relevant for active females. 

Show notes:

@ellekellynutrition – Elle’s Instagram 

https://eknutrition.com/about/ - Elle’s website

Have you Ever felt nervous about speaking to doctors or other medical staff on placement? You’re definitely not alone. Many student dietitians struggle with confidence in these moments, but learning how to communicate effectively is a key skill for both placement success and your future career. In this episode, I’m joined by Dr Grace Monori. Grace is a registered dietitian and medical doctor, currently working as a Public Health Medicine Specialist Registrar in Surrey. Grace qualified as a dietitian in 2015 and went on to work at King’s College Hospital and the Royal Marsden Hospital, specialising in Haematology and Oncology. Grace qualified as a doctor in 2021, before completing her foundation training at Frimley Park Hospital. Grace now specialises in Public Health Medicine. She has published research with a focus on Mendelian Randomisation, and has also worked as a guest lecturer at the University of Surrey for both dietetics, nutrition and medical students.

Together, we discuss what a doctor’s typical day actually looks like, why miscommunication between healthcare professionals can happen, and practical ways to build confidence when handing over information or making clinical recommendations.

By the end of the episode, you’ll have a clearer understanding of how to approach interprofessional communication, how to get your message across under pressure, and why these skills can make such a difference to both patient care and your own professional development.

GLP-1 medications are everywhere right now, from headlines and social media to clinical practice, and they’re rapidly changing the conversation around weight management.

But what do they actually do, and what do they mean for you as a future dietitian?

In this episode, I’m joined by Jo Hollington, a principal dietitian and dietetic lead for the tier 3 and 4 weight management service at Guys & St. Thomas NHS Trust. Jo also works privately as a consultant dietitian in obesity management, as well as working alongside bariatric surgeons to provide peri-operative nutrition support to bariatric surgical patients.

Jo explains how GLP-1 medications work, their impact on appetite and nutrient absorption, and the vital role dietitians play in supporting patients who are using them. We also discuss the impacts of GLP-1 use in healthy populations, from physical side effects to the potential impact on mental well-being.

Alongside this, Jo shares what a career in weight management really looks like: the skills you’ll need, the realities of day-to-day practice, and how you can start preparing now if this is a pathway you want to pursue.

Have you ever come across a patient on placement who avoids entire food groups or eats only a handful of foods, and wondered whether it’s more than just “picky eating”? That’s where Avoidant Restrictive Food Intake Disorder - or ARFID – may come in. Despite its growing presence in clinical services, university teaching on ARFID is often limited, so this episode aims to build that awareness and highlight the specialist roles involved in its management.

To help us unpack all of this, I’m joined by two fantastic guests.

Clare Thornton-Wood is currently Principal Dietitian at a hospital on the south coast and is Vice Chair of the BDA ARFID Sub Group. Until 2023 she was a Clinical Dietetic Lead at Great Ormond Street Hospital and was one of the authors of the BDA ARFID Position Statement. Clare has been a BDA Media spokesperson for many years and won the title of 'Spokesperson of the Year' in 2023 and 2019.

Gillian Farren is the Professional Lead for Dietetics within NHS Greater Glasgow and Clyde’s Specialist Children’s Services. She oversees a diverse team of dietitians working across acute and community mental health, specialist eating disorder and neurodevelopmental services. Gillian has a particular interest in ARFID and leads service‑wide development work to strengthen dietetic roles within multidisciplinary teams supporting children and young people with complex feeding presentations. With a background spanning acute paediatrics, primary care, public health and strategic leadership, she is passionate about advancing evidence‑based dietetic practice and supporting the next generation of children’s dietitians.

Together, we’ll explore what ARFID actually is, who is most often affected, how the MDT works together, and the opportunities available for students who want to expand their learning.

Show notes:

ARFID Awareness UK https://www.arfidawarenessuk.org/ 

BDA ARFID Sub Group https://www.bda.uk.com/specialist-groups-and-branches/mental-health-specialist-group/arfid-specialist-sub-group.html 

For most student dietitians, the NHS feels like the obvious career pathway. But what about private practice? More and more dietitians are setting up their own businesses, working directly with clients, and building brands that make evidence-based nutrition more accessible. The idea can feel a bit intimidating when you’re still at uni. So what does private practice actually involve, and how do you get there?

Today’s guest is living proof that you don’t have to follow the traditional path to have a meaningful, successful career in dietetics. Sarah Almond Bushell is an award-winning Dietitian, paediatric specialist, and business mentor who has built two six-figure online businesses — one in children’s nutrition and the other coaching dietitians in business. She also holds certifications in mindset coaching, online marketing, advertising & sales strategy.

This is a rare chance for students to explore the business side of dietetics. You’ll hear how Sarah carved out a career that blends evidence-based practice with creativity, how she turned her experience into a coaching business for fellow Dietitians - and what she wishes student dietitians knew sooner about career possibilities.

Show notes:

Website: https://www.sarahalmondbushell.com/ 

Instagram: @dietitiansinbusiness

Podcast: https://podcasts.apple.com/gb/podcast/beyond-the-clinic/id1745944574 

More and more families are choosing to follow plant-based diets, but are they safe and nourishing for children? For many student dietitians, paediatrics - and plant-based nutrition in particular - can feel like an area we only just skim the surface of during training, and confidence can be low when it’s time to apply this knowledge in practice.

To unpack the evidence behind this topic, I’m joined by specialist paediatric dietitian Paula Hallam. With over 20 years of experience in children’s nutrition, Paula is the founder of Plant Based Kids, and author of Plant Powered Little People. In today’s episode Paula will be sharing her career journey, why she chose to specialise in plant-based diets, and what it takes to thrive in paediatric dietetics. 

Show notes:

https://plantbased-kids.com/

@plantbasedkids.uk

Resources:

Plant Powered Little People (book) -
 https://plantbased-kids.com/plant-powered-little-people-paula-hallam/
 The Vegan Society - https://www.vegansociety.com/
 The Vegetarian Society - https://vegsoc.org/
 Plant Based Health Professionals - https://plantbasedhealthprofessionals.com/
 Plant Based Nutrition Course (online) -
https://www.winchester.ac.uk/study/Short-courses/Courses/Plant-based-Nutrition/

In this episode, I’m joined by two guests with unique perspectives: Nat Leeman, a current student dietitian who has thrown herself into opportunities like BDA volunteering, writing for Dietetics Today, leading her university nutrition society, and representing her peers as course rep; and Daisy Bolton, a Clinical Lead Dietitian At Kings College Hospital for Liver, HPB and Cancer. 

Together, we’ll explore what employers are really looking for in early-career applications, the benefits of experiences beyond placement, and practical ways to balance extra opportunities alongside your degree. You’ll come away with evidence-based tips for strengthening your Band 5 application, inspiration from Nat’s own journey, and a clearer understanding of how to build a portfolio of experiences that enhance employability without burning out.

In this episode, we’re unpacking a topic that’s impossible to escape online. Every scroll through TikTok or Instagram brings a new “miracle” diet, a self-proclaimed expert, or a viral hack that promises to change your health overnight. But how much of that information is actually true — and how can we, as future dietitians, play a vital role in combating misinformation online?

In this episode, we’ll explore how nutrition misinformation spreads, what red flags to watch out for, and why dietitians have such an important role to play in creating content that’s both credible and engaging.

To tackle this topic, I’m joined by someone who’s at the forefront of this conversation, Nichola Ludlam-Raine. Nichola is a UK Registered Dietitian with over 15 years of experience working in both the NHS and private sectors. Clinically she specialises in weight management and bariatric surgery and was recently named Media Spokesperson of the Year by the British Dietetic Association for her work on TV and in print media. Nichola is the author of the best-selling book How Not to Eat Ultra-Processed, published July 2024, and shares expert advice and personal insights to over 100,000 followers through her platforms @nicsnutrition and @mummynutrition.

Show notes:

Instagram: @nicsnutrition @mummynutrition

Website: https://nicsnutrition.com/ 

Today, we’re kicking off Season 5 with a subject that’s often overlooked in dietetic training but affects 1 in 8 women – polycystic ovarian syndrome (PCOS). 

Together we’ll unpack what PCOS actually is, explore the lived experience many women struggle with, and look at where diet and lifestyle fit in based on the latest evidence. By the end of this episode you’ll have practical ways to start building your knowledge right away, know where to find credible resources, and get fresh ideas on how women’s health could become a future career pathway in dietetics. 

To deep dive into this often misunderstood topic, I’m thrilled to be joined by Jodie Relf. Jodie is a Registered Dietitian with close to a decade of experience working in women’s health, and a specialist focus on polycystic ovary syndrome (PCOS). As the creator of the PCOS ReBalance Protocol™, Jodie has supported hundreds of women worldwide to reduce their symptoms, restore confidence, and improve long-term health through an evidence-based, food-first approach. Having navigated her own PCOS journey, she brings empathy, clarity, and empowerment to her practice. Jodie also speaks regularly on PCOS awareness, the gaps in healthcare, and the vital role dietitians can play in women’s health. 

Show notes: 

Instagram: @jodie_relf 

Website: https://www.thepcosdietitian.co.uk/ 

Today, we’re diving into a topic that’s often misunderstood—critical thinking. While many student dietitians associate it with academic writing or exam preparation, critical thinking goes far beyond the classroom. It’s a core skill that underpins every decision we make as future healthcare professionals—from delivering evidence-based advice to navigating complex patient scenarios with clarity and confidence.

Joining me today is the brilliant Aisling Pigott, a Registered Dietitian based in Cardiff, Wales, who brings a wealth of clinical and academic experience to the conversation. Aisling recently delivered the 2024 Elsie Widdowson Memorial Lecture titled “Fuelling the Future of Dietetics”, where she advocated for nourishing our profession -intellectually, emotionally, and practically. Known for championing reflection, leadership, and growth, Aisling is the perfect guest to help us unpack what critical thinking really looks like in dietetic practice and how we, as students, can start mastering it now.

Show notes: 

Instagram: @dietitianwales

X: @dietitianwales

Website - https://dietitianwales.co.uk/

Critical Appraisal Skills guide - https://casp-uk.net/

Aisling’s research highlights include delivering a TEDxNHS talk on the dangers of diet culture in diabetes care, chairing national screening guideline groups, and being awarded multiple research grants and scholarships. Passionate about integrating research into practice, Aisling is committed to advancing dietetic care for young people, even after stepping away from her clinical role.