In this episode, I’m delighted to be joined by Great Ormond Street Hospital Paediatric Dietitian Natalie Yerlett, to talk all about dietetics in paediatrics. Paediatrics can often seem scary to many, especially to those with no experience with children or young people but today we will be putting the spotlight on this area with the aim of removing some of the mystery from it. We’ll be discussing how advice within paediatrics can differ from adults as well as asking Natalie about the experience required for a paediatric role.Natalie Yerlett obtained an honors degree in Biology at Imperial College, London, before gaining her post-graduate diploma in Nutrition and Dietetics at Leeds Metropolitan University in 2006. Natalie worked in various posts around Yorkshire before joining the gastroenterology department at London’s Great Ormond Street Hospital in 2009 and has worked there as a highly specialist paediatric dietitian since.Natalie also holds various other roles including a Band 8a supplementary prescriber and the dietetic lead for the rare genetic skin condition epidermolysis bullosa and dermatology. Natalie also runs a private practice for patients with coeliac disease and allergies, is the diet sheet coordinator for the BDA and a member of the ACBS committee for the Department of Health. She has published over 15 peer reviewed journal articles and chapters in her areas of expertise and is currently an intern to write up her PhD application.Show Notes:Natalie’s Socials:Instagram - @kids.coeliac.dietitianFacebook – Kids.coeliac.dietitianLinkedIn – Natalie Yerlett

Today we're delighted to be joined by Dietitian, Emily Stuart and Nutritionist Fleur Key, both of whom work in the food industry, to talk all about the differences between these two careers as well as how nutritionists prepare for an industry role and what transferable skills allow dietitians to work in this field. Fleur Key studied Human Nutrition at the University of Greenwich, before obtaining a post graduate diploma in Public Health, from Christ Church University Canterbury, and starting her nutrition career working for the school meals caterer of Greenwich Council. 5 years as a nutritionist in the education sector and Fleur was ready for change, so joined the wholesaler, Brakes, as their Nutritionist supporting customers from businesses such as Care Homes, Schools, Pubs and Restaurants, to name a few.Fleur has now been with Costa Coffee as their Nutrition Manager since May 2023, where she is responsible for setting nutrition targets, and supporting the food and beverage teams to meet them.Fleur is passionate about supporting others in the industry, so volunteers as a mentor through Flourish in Food, and is always open to offering work experience to budding nutritionists.Emily Stuart is a Registered Dietitian for leading food manufacturer apetito and Wiltshire Farm Foods, who are producers of nutritious and delicious meals into the Health and Social Care Sector, including Specialist Nutrition Meals for people with specific nutritional needs. Emily has more than 10 years dietetic experience, both within the food industry and clinical settings including acute and community dietetics. Emily is a member of the BDA and committee member of the Food Services Specialist Group of the BDA.Emily’s Socials:LinkedIn: Emily StuartFleur’s Socials:LinkedIn: Fleur Key ANutrInstagram: fleurlouisekey

In this episode, we will explore the benefits of joining the British Dietetic Association, how it can support students and prospects once qualified, and in particular all about the specialist groups that are available to join. So today, we're delighted to be joined by 3 guests: Kyle Kennedy BDA student representative, Gillian Farren Vice-Chairperson of the board of directors of the BDA and Emma Brighton BDA Membership Manager to give us more information on how the BDA can support your learning journey.Kyle Kennedy is a third-year Human Nutrition and Dietetics student studying at Glasgow Caledonian University (GCU). He is the BDA Student representative for 2023/2024, Secretary for the BDA Public Health Specialist Group, Communications Representative for the Nutrition Society (Student Section), President of the GCU Dietetics Society, and on the School Board for the School of Health and Life Sciences at GCU as Department Representative for Occupational Therapy, Human Nutrition and Dietetics. Kyle is a passionate advocate for students and is currently working on his 3 aims as BDA Student Representative: identifying financial, geographical, and educational barriers for students who want to go into dietetics; ensuring that all BDA student members have equal access to BDA related extracurricular events; and increasing awareness of the profession. He has also written two Public Health Nutrition articles for the BDA. Gillian is a registered dietitian, based in East Ayrshire, Scotland, who is passionate about all things food-related. Gillian is registered with the British Dietetic Association (BDA) and with the Health Care Professionals Council (HCPC). Qualifying with a BSc (Hum. Nut. & Diet.) from the University of Dublin, Trinity College, in 1998, Gillian has chalked up a comprehensive range of experience in over two decades as a practising dietitian. Her experience and research interests extend across the specialisms of neurology, acquired brain injury, mental health and wellbeing, inherited metabolic disorders, endocrinology, weight management and sports performance, having also held specialist posts in maternal and early years nutrition earlier in her career. Throughout her career, Gillian has enjoyed opportunities to share her work and achievements at events hosted within and outside the field of Dietetics, both nationally and internationally. Gillian’s current role within NHS Greater Glasgow and Clyde is Professional Lead for Dietetics, and alongside this, Gillian is Vice Chairperson of the Board of Directors for the British Dietetic Association. Emma Brighton is the Membership Manager at the British Dietetic Association and has been in her role now for around a year and a half. Her main responsibilities include leading on engagement activities to continue the BDA's high levels of member satisfaction and to drive growth of membership across all levels from students to experienced professionals in the field of dietetics and nutrition. Her role is also responsible for overseeing the recruitment and retention of BDA members, ensuring that their offering meets their respective needs and remains inclusive to all within the wider dietetic community throughout every step of their career.Show Notes:Kyle’s Socials:Twitter: KyleKennedyRD2BInstagram: KyleKennedyRD2BLinkedIn: Kyle KennedyGillian’s Socials:Instagram: theartfuldietitianTwitter: FarrenGillianTikTok: theartfuldietitianEmma’s Socials:LinkedIn: Emma Brighton

In this episode, we will explore the trend of Veganuary and the rise in Vegan diets. We’ll also discuss how to support patients following a vegan diet and if the vegan diet can help improve health of certain patient groups. So today, we're delighted to be joined by Registered Dietitian, Andrea Rymer, from The Vegan Society to talk all about the vegan diet and the benefits to such alternative diets. Andrea is a Registered Dietitian who forms part of the nutrition team at The Vegan Society. Andrea chose to study dietetics to combine her love of food and cooking with nutritional knowledge. Some of her work involves developing nutritional resources, answering public nutrition related queries, providing education sessions to public sector industries, creating healthy balanced recipes and responding to media hot topics. Andrea has experience working in food and catering industries and since becoming a Dietitian, has specialised in hospital food services, learning disabilities and weight management. Andrea adopted a vegan lifestyle in 2014 and is now using her professional and personal skills and experiences to support the work of The Vegan Society.Show Notes:Andrea’s Socials:Instagram: @vegan_drea87Twitter: @rymer_vegandrea nutritionsociety.com/nutrition

Azmina Govindji, Founder of Azmina Nutrition, is an award-winning dietitian, consultant nutritionist, international speaker and best-selling author of 20 books. Her latest peer-reviewed book, Vegan Savvy: The Expert’s Guide to Nutrition on a Plant-based Diet is supported by The British Dietetic Association and The Vegan Society. Azmina is a media spokesperson for the British Dietetic Association as well as Public Health England’s Better Health Campaign to combat obesity. Her television appearances include Sky, BBC and ITV news, This Morning, Victoria Derbyshire show, the One Show, Inside the Factory and Food Unwrapped. Azmina was previously Chief Dietitian for Diabetes UK and a Member of the British Heart Foundation’s Ethnic Advisory Board. She now runs her own consultancy working with the food industry and the media to help ensure that nutritional messages are accurate and evidence-based. In this episode, we will discuss the practicalities of freelance work, such as when and how to take the step and how to get the best support in this space. We also explore the benefits of freelance working and ask Azmina for her top tips to being a successful freelance dietitian.Show Notes:Azmina’s Socials:Website: https://azminanutrition.com/Instagram: @azminanutrition YouTube: https://www.youtube.com/@azminanutrition5089/videosLinkedIn: https://www.linkedin.com/in/azminagovindjird/ Twitter: @AzminaNutrition Books: https://www.amazon.co.uk/Azmina-Govindji/e/B004MWM69K/ref=dp_byline_cont_book_1

For this third episode, we’re finding out more about MDT working, including how dietitians work alongside speech and language therapists and the challenges and benefits of MDT working. With this in mind, we're delighted to welcome Dietitian Fran Allsop and Speech and Language Therapist Jacqui Learoyd, who have a lot of experience both in their individual roles but also together during their time at HMP Berwyn in Wrexham. Fran is a registered dietitian, currently working as a clinical lead in a mental health inpatient unit. Fran has experienced a number of areas of dietetics in her career including oncology, surgery, prisoner health, teaching in higher education, stroke, gastro and COVID ICU. She’s well placed to discuss how the dietetic and SLT professions intertwine, as she’s had the pleasure of working alongside some very talented colleagues in various settings. Fran is the 2022 winner of the CN award ‘’clinical nutrition professional of the year’’. Jacqui is a Speech and Language Therapist (SLT) with a range of clinical experience who is currently working in Operational Management. If pressed, Jacqui identifies as a forensic SLT with an interest in psychologically informed care and services which are designed to be trauma friendly. Jacqui is the author of recently published ‘’working with Working With Adults with Communication Difficulties in the Criminal Justice System: A Practical Guide for Speech and Language Therapists’’.In this episode, both Fran and Jacqui will discuss the importance of MDT working and the reasons why dietitians may need to work closely with other health professionals, such as speech and language therapists and how these two therapies often go hand in hand.Show Notes:Fran’s Socials:Instagram- @frandietitianTwitter- @FranAllsopLinkedIn – Francesca AllsopJacqui’s Socials:LinkedIn – Jacqui Learoyd

Have you ever fancied getting involved with your university nutrition and dietetics society? …or are you looking to start one? In this episode we put the focus on societies and explore the benefits to joining as a student dietitian. We also chat about how to start a nutrition/dietetics society if there’s not one in place, as well as chatting about creative ideas for your meetings and how to support students best.Joining us in today's episode are Leanne Ayrton and Bells Hann.Leanne is a mature student currently living in Yorkshire and about to start her third and final year of a Dietetics degree at Leeds Beckett University. She's a founding committee member of the university 'Nutrition & Dietetics Society’ (with the current title of social media content creator) and a student representative for the BDA Yorkshire Branch. She's also just completed my second clinical placement. She originally studied and had a career in Interior Design but always had an ambition to pursue Dietetics - it felt too late but then lockdown came and with it the opportunity to make a life change. She loves painting, running, travelling and generally being creative. Having the opportunity to travel following redundancy showed her just how much she loves food and nutrition (and the positive impact this can have both physically and mentally). From the mind, sleep, mood - the list really is endless!Instagram: @studentdietitianleanne Twitter: @ayrton_leanne N & D society: @lbunutritionanddieteticssocBells is a third year BSc Nutrition & Health student at the University of Roehampton, London. She works as a freelance nutrition & marketing intern for nutrition and medical communications company HRS Communications. Since September 2022, Bells has volunteered as the U.K. and Ireland Student Representative within the Student Section for The Nutrition Society. Bells is currently working on her first research project as she was awarded the 2023 Nutrition Society Summer Studentship Grant. Her research title is: A preliminary examination of the gut microbiota, cognition, and emotion in vegans, vegetarians, and omnivores. Bells is an avid writer and reader and enjoys researching a variety of topics including general health, happiness, and wellbeing, plant-based eating, gut health, mental health, sustainability, nutrition psychology, and public health. Website: www.thedigitaltearoom.co.uk Instagram: @thedigitaltearoom LinkedIn: Bells HannTwitter: Bells Hann

Welcome to Season 3 with our new host Tracey D'Allestro. We’ve got a brilliant season lined up for you, so settle in and join me as we hear from brilliant, inspiring guests. For this first episode of the new season, we’re kicking off with an insight into critical care, and so I’m delighted to be joined by an expert in the field, Registered Dietitian Danni Bear, to tell us student dietitians more about working within Critical Care. Danni is a consultant dietitian in critical care at Guy’s and St Thomas’ NHS Foundation Trust (GSTT) with more than 10 years’ experience in the specialty. Danni has a keen interest in research and completed a prestigious NIHR Clinical Doctoral Research Fellowship in 2021 where she explored the measurement and prevention of skeletal muscle wasting during critical illness and the effect on recovery. Her research continues to focus on this area. Danni was instrumental in guiding national critical care dietetic services during the COVID-19 pandemic, being awarded British Dietetic Association Roll of Honour in both 2020 and 2021 for her work. In this episode, Danni will share her experiences of working in critical care and show us that it’s really not as daunting as it sounds. We will discuss how student dietitians can make the most of a placement in critical care and how to gain further experience in this area. Show Notes:Danni’s twitter: @danni_dietitian

Today, we will be exploring an area of dietetics that I’ve seen taking the spotlight recently – and rightly so! Gut health. Today, I’m really excited to welcome registered dietitian Kaitlin Colucci. Kaitlin has become a prominent figure in the gut health world, and today we are lucky enough to be exploring her career as a leading gut health dietitian, to learn about her journey, advice and tips to those students interested in pursuing this speciality.Show noteshttps://www.kcl.ac.uk/short-courses/fodmap-introduction - FODMAP course

Today, we will be exploring a rather controversial topic amongst student dietitians. Reflection. Us students are all to familiar with the process, with many of us asking ourselves “why do we need to do this”. Today we are going to answer this by speaking with registered dietitian Pooja Dhir, who has a wealth of experience supporting student dietitians, and using reflection in her own career. I hope that in this episode we can reduce the stigma around reflection by highlighting its benefits, as well as sharing useful tips to make it a more accessible and productive way of learning.Pooja Dhir is a registered specialist dietitian who has worked as a team leader in the NHS, specialising in upper gastrointestinal and surgery. Pooja has worked in acute hospitals, both inpatients and outpatients, and has written articles for the leading medical nutrition CN magazine and is published in the Journal of Human Nutrition and Dietetics. Pooja is currently a 2nd year PhD student looking at the self-perceived barriers in following the low-calorie diet for type 2 diabetes in South Asian populations. She is interested in research and how nutrition and diet impacts on health outcomes.Instagram: @dietitian_poojadhirLinkedIn: https://www.linkedin.com/in/pooja-dhir-b4aabb218/