The Dietitian Cafe

In today’s episode, we're joined by a dietitian whose career journey breaks the norm for dietitians - Lucy Jones. Lucy is Vice President Clinical at Oviva, a company transforming the way people access care through their technology. By background, she is an experienced dietitian, having worked in numerous London hospitals and specialises in managing obesity and metabolic syndrome. She's also had many television presenting roles including Channel 4’s The Food Hospital, ITV’s The Alan Titchmarsh Show, BBC1’s Eat Well for Less and Channel 4’s Sugar Rush with Jamie Oliver. In her position as a media spokesperson for the British Dietetic Association, she regularly appears on television, radio and in the written press including on Sky News, the BBC, ITV, Channel 4 and Channel 5. In 2013, she was named the BDA’s media spokesperson of the Year and Nutrition and Health’s Nutrition writer and Broadcaster of the year.After graduating with 1st class honours in Human Nutrition and Dietetics, Lucy went on to complete a Masters in Clinical Research with the University of Manchester. She has also undertaken significant postgraduate training in behaviour change in order to support patients with effective lifestyle changes.Lucy has had an incredibly exciting and varied career and today we’re chatting to her all about her career journey and how she’s explored opportunities outside of the NHS.Show Notes:Lucy Jones twitter: @FoodWhispererRDOviva website: https://oviva.com/uk/en/Lucy and Oviva have not been paid or sponsored to appear on this podcast, and neither have an ongoing affiliation with Nualtra.

In today’s episode, we will unpack the topic of calorie counting for people with diabetes. We’ll discuss the benefits as well as explore whether the practice has any harmful consequences with diabetes specialist dietitian and co-founder of the award-winning Carbs & Cals range of books and app, Chris Cheyette.Chris has worked as a Diabetes Specialist Dietitian within the NHS for over 20 years with a wide range of patients living with type 1, type 2 and gestational diabetes. He is widely published, including several articles in academic journals on weight management and diabetes. In 2009, Chris founded Chello Publishing Limited with photographer and designer Yello Balolia, to publish their bestselling book Carbs & Cals; the range has won multiple awards. He has also won a number of national awards which include the 2011 British Dietetic Association (BDA) Dame Barbara Clayton Award for innovation, the 2019 Elizabeth Washington Award for my gestational diabetes book and most recently the BDAs 2021 Outstanding Achiever award.In this episode, we’ll also talk to Chris about the inspiration behind the Carbs & Cals series, the process of writing the books and why the books and resources have been so revolutionary. The episode will explore evidence-based type 2 diabetes remission programmes and their use of calorie counting.Show Notes:[email protected] Remissionwww.england.nhs.uk/diabetes/treatm…-calorie-diets/www.directclinicaltrial.org.ukWebsite: www.carbsandcals.comFacebook: fb.com/CarbsAndCalsTwitter: @CarbsAndCalsInstagram: @CarbsAndCals

In today’s episode, we will unpack the topic of calorie counting for people with diabetes. We’ll discuss the benefits as well as explore whether the practice has any harmful consequences with diabetes specialist dietitian and co-founder of the award-winning Carbs & Cals range of books and app, Chris Cheyette.

Chris has worked as a Diabetes Specialist Dietitian within the NHS for over 20 years with a wide range of patients living with type 1, type 2 and gestational diabetes. He is widely published, including several articles in academic journals on weight management and diabetes. In 2009, Chris founded Chello Publishing Limited with photographer and designer Yello Balolia, to publish their bestselling book Carbs & Cals; the range has won multiple awards. He has also won a number of national awards which include the 2011 British Dietetic Association (BDA) Dame Barbara Clayton Award for innovation, the 2019 Elizabeth Washington Award for my gestational diabetes book and most recently the BDAs 2021 Outstanding Achiever award.

In this episode, we’ll also talk to Chris about the inspiration behind the Carbs & Cals series, the process of writing the books and why the books and resources have been so revolutionary. The episode will explore evidence-based type 2 diabetes remission programmes and their use of calorie counting.

Show Notes:

Diabetes Remission

https://www.england.nhs.uk/diabetes/treatment-care/low-calorie-diets/

https://www.directclinicaltrial.org.uk

Website: www.carbsandcals.com

Facebook: fb.com/CarbsAndCals

Twitter: @CarbsAndCals

Instagram: @CarbsAndCals

In today’s episode, we’ll explore the role of a food service dietitian including discussion around what a typical day looks like and who they work with on a regular basis. We’ll dive deeper into hospital menus and unpack how food service dietitians ensure that menus are healthy and palatable for patients with different requirements. We’ll gain an insight into what NHS hospitals typically spend on meals and explore how cost-effective menus are created. Today we're delighted to be joined by Elise Kelly, a Registered Specialist Food Service Dietitian with over ten years of experience across a variety of roles, from clinical dietetics to digital health coaching. Elise is the perfect guest for this interview as her focus is on improving the hospital food service within the NHS. She has developed many menus to better cater to patients’ medical, religious, and cultural needs as she recognises nutrition is a crucial part of patient recovery. Elise has worked as a catering dietitian across ten major London hospitals and has trained hundreds of front-line staff in managing patient special dietary requirements. She is a member of the British Dietetics Association’s Food Services Specialist Group (FSSG) committee and deputy chair of the third edition of the Nutrition and Hydration Digest. Elise is also part of the team behind Nutridex.org.uk, which is an online platform that is standardising the way nutrition information is published so that food and health professionals can effectively meet people’s dietary needs. We’ll talk to Elise about her journey into her current role, exploring what attracted her to food service dietetics and how she got to where she is today.Show Notes:Websites: https://www.thefoodservicedietitian.com https://www.nutridex.org.uk

In today’s episode Harriet is joined by Jennifer Low and Priya Tew. We explore the diet trends taking off this summer, their origins and whether there is any truth behind them. We’ll discuss with our guests why they think summer diet trends have become so popular, the influence of social media and whether they think certain demographics of people are more prone to following these diets. We will also touch upon the impact of COVID-19 on people’s susceptibility to summer diet trends this year.Jen has been a registered dietitian for over 15 years. She specialises in eating disorders and disordered eating, as well as bariatric surgery, weight management (and intuitive eating) and irritable bowel syndrome. She works solely in private practice now and within that capacity, she also consults for an NHS eating disorder service. Jen's background is a degree in Psychology, MSc in Nutrition and PgDip in Dietetics, so has naturally gravitated towards the mental health aspect of dietetic therapy. Priya is a registered dietitian with wide-ranging experience both within the NHS and as a freelance dietitian. She is probably best known from the BBC’s Eat Well for Less and has also had a number of other TV appearances including for Channel 4’s Inside the Superbrands and Embarrassing Bodies. Priya is the author of two books, ‘The Dash Diet and ‘The Complete Low FODMAP Diet Plan’, which she wrote during lockdown, and in 2020 she gave the annual Elsie Widdowson Lecture. Priya likes to offer an inventive and fresh approach to nutrition.We’ll talk to Jen and Priya about the challenges their patients are faced with when trying to follow a more balanced diet and discuss why temporary diet fixes have become popular. We’ll also explore the dangers associated with diet trends and the role of healthcare professionals in educating people on the potential harm they can cause.Show Notes:https://www.cci.health.wa.gov.au/Resources/Looking-After-Yourself/Disordered-EatingPriya Tew:IG: @priya_tewTwitter: @PriyaTewWebsite: https://www.dietitianuk.co.uk Jen Low: IG: @dietitian_jenTwitter: @dietitian_jenlWebsite: www.jlnutritionclinic.com

In this episode, Harriet is joined by Lead Dietitian for Adult Learning Disabilities, Angela Norris. Angela Norris is Professional Head of Dietetics at Tees, Esk and Wear Valleys NHS Trust (Mental Health, Learning Disability and Autism Trust). She qualified as a dietitian in 2006 and has worked for TEWV for eleven years, working in Mental Health Services for Older People, Adult Mental Health and Learning Disabilities.In this episode we’ll talk to Angela about what her motivations were to become a dietitian for adults with learning disabilities, what the role entails and hear more about the different types of patients she works with. We’ll discuss whether there is a shortage of dietitians for people with learning disabilities and explore what more still needs to be done to ensure that people with learning disabilities are not forgotten within the healthcare system.Show notes:•https://www.bda.uk.com/specialist-groups-and-branches/mental-health-specialist-group/learning-disabilities.html•Current vacancies - Tees Esk and Wear Valley NHS Foundation Trust (tewv.nhs.uk)•Learning Disability - Down's Syndrome - Williams syndrome | Mencap•https://www.bda.uk.com/resource/what-do-dietitians-need-to-know-when-seeing-a-patient-with-a-learning-disability.html

Today we're delighted to be joined by registered dietitian and the incoming chair of the British Dietetic Association sustainable diets group,Tanya Haffner to discuss all things sustainable diets.Tanya is an Irish born, UK-trained dietitian and nutritionist. She previously founded Nutrilicious Communications, the first solely dedicated nutrition communications agency in the UK, which has supported multiple change agents in food and health for over 20 years. Now, the culmination of her mission to help everyone to eat well is the award-winning MyNutriWeb.com, which uses all my experience and network, curating and running authentic influential learning and dialogue events, including traditional conferences, policy, networking, and training opportunities.Tanya was awarded the Caroline Walker Trust Award for Freelance Nutritionist of the Year 2021 which recognises distinctive and outstanding work in promoting public health which maintains and advances the standards of food and nutrition. She's recently taken up the role of chair of the BDA Sustainable diets group and is looking forward to working with the BDA to help advance the profession's impact on sustainable eating. In today’s episode, we’ll discuss what is meant by a sustainable diet, what the future holds for sustainable diets and whether climate change is really an issue for dietitians to tackle.Show Notes:Website: mynutriweb.comSocial media: @mynutriweb

Today we're delighted to be joined by the creator of Nutrition Social, Amanda Finch to dive deeper into the topic of using social media as a healthcare professional. After a successful career in a media agency, Amanda decided to do an MSc in Global Public Health Nutrition and retrain as a nutritionist. After identifying a gap in the market to help health professionals gain confidence in transferring their business online, Nutrition Social was born. Nutrition Social helps nutritionists and health professionals gain confidence, save time, and leverage their professional social media platforms to get clients. Nutrition Social offers 1:1s, social audits, content creation options and more. Amanda is a Registered Associate Nutritionist and has helped many business owners gain more visibility online, sign more clients and gain more confidence when using social media. In today’s episode we’ll discuss networking via social media, what constitutes realistic growth of your social media and which platforms you should be investing in. We’ll talk to Amanda about her unconventional journey to becoming a nutritionist, what her current role involves and why she’s so passionate about it.Guest handles: Instagram: @nutritionsocialTwitter: @NutrsocialWebsite: https:/www.nutritionsocial.co.uk/

In today’s big dietetic debate, we’re looking at Natasha’s Law and considering how we protect the public from food allergens. We're delighted to the joined an expert in children’s cow’s milk allergy, dietitian Lydia Collins-Hussey and the founder of Tiny Tots Nutrition, Paula Hallam. Lydia graduated from the University of Plymouth with BSc (Hons) Dietetics in 2013 and started her dietetic career at Cumbria Partnership NHS Foundation Trust and moved quickly into a paediatrics ward, where her passion for food allergy started. She worked for four years at Oviva UK Ltd in the CMPA programme where she went onto win the Barry Kay Award in Allied Health at the British Society for Allergy and Clinical Immunology 2019 for her work in NHS Grampian. She later joined AllergyUK in May 2021 as a Dietetic Advisor and more recently moved into a research allergy role at the University of Glasgow. Outside of work, she is the secretary for the BDA Food Allergy Specialist Group.Paula is a Specialist Paediatric Dietitian and founder of Tiny Tots Nutrition. She is passionate about helping families of children with food allergies to navigate the journey of managing their food allergies safely and providing optimal nutrition for growth and development. She has been a paediatric dietitian for over 20 years, gaining a wide range of experience working in many different settings such as charities, private practice, hospitals including Great Ormond Street Hospital and Evelina Children’s Hospital. She is currently work part-time at King's College London as part of the Allergy Research team, based at St Thomas' Hospital, as well as running her business/private practice Tiny Tots Nutrition.We’ll talk to Lydia and Paula about what led them both to specialise in food allergies, discuss what their current roles involve and explore what they think still needs to be done to further protect the public from allergens. Without further ado, welcome Lydia & Paula.Guest handles:  Lydia:IG: @themilkallergydietitianTwitter: @lydiadietitianW: www.themilkallergydietitian.com Paula:IG: @tinytotsnutritionTwitter: @kids_dietitianW: www.tinytotsnutrition.co.uk    Show Notes:•EAACI food prevention guideline: EAACI guideline: Preventing the development of food allergy in infants and young children (2020 update) - Halken - 2021 - Pediatric Allergy and Immunology - Wiley Online Library•LEAP study: Randomized Trial of Peanut Consumption in Infants at Risk for Peanut Allergy | NEJM•EAT study: Enquiring About Tolerance (EAT) study: Feasibility of an early allergenic food introduction regimen - PMC (nih.gov)•FSA info on Natasha's Law: Introduction to allergen labelling changes (PPDS) | Food Standards Agency

Personalised nutrition is a controversial topic, but experts argue that the science is there! To coincide with DNA Day on 26th April, in today’s episode we’re talking to personalised nutrition expert Rachel Clarkson. We’ll discuss what personalised nutrition is, the evidence underpinning the concept and explore how personalised nutrition works in practice. Rachel is a Specialist Dietitian in the science of Nutrigenomics, best known as The DNA Dietitian. She is based at Harley Street London where her aim is to empower my patients to eat according to their genes, using my method The DNA Way. My research is published in Epigenetics, and I currently sit on the scientific advisory board of several health apps and guest lecture for the Nutrition & Genetic MSc at St Mary's University in London. In this episode, we’ll talk to Rachel about her personal experiences with personalised nutrition and what her work currently involves. We’ll explore the controversies surrounding this area and discuss whether personalised nutrition is the future of dietetics.Guest handles:IG: @thednadietitian Useful resource: https://go.thednadietitian.com/concepts-to-master-nutrigenomics Useful blog: https://thednadietitian.co.uk/dna-science/listen-to-the-scientists-out-with-general-dietary-advice-and-in-with-a-perfectly-personalised-diet-based-on-your-dna