The Dietitian Cafe

In today’s episode, we’re diving into the world of supermarket nutrition. We’ll be exploring how nutritionists working in retail balance commercial goals with nutrition, discussing the impact they can have on public health and considering the role of retailers in changing the nation’s diet.Today we're delighted to be joined by Health Manager Dr Emma Williams to shine a spotlight on the role of a nutritionist within the supermarket setting. Emma is a Health Manager at Waitrose & Partners, where she has have worked for over 7 years. She studied at the University of Ulster in Coleraine Northern Ireland where she graduated with a first-class honours degree (BSc) in Food Technology & Management and a Doctorate in Human Nutrition (DPhil). She has over 20 years’ experience in food science, nutrition and health, food manufacturing, academia, clinical research, nutrition science communications and food retailing. In this episode, we’ll talk to Emma about her personal experiences working as a Health Manger, discuss what her role involves and ask for her advice for listeners wanting to pursue a similar role.Guest handles:IG: @withpeaspleaseTwitter: @FoodDoctor_EmmaShow notes:Twitter: @FoodDoctor_Emmahttps://www.linkedin.com/in/dremmawilliams/?originalSubdomain=ukNutritionists in Industry: http://www.nii.org.uk/ https://www.waitrose.com/healthyeating

Dietitians are in demand across the world, making emigrating to another country an exciting option to be explored. With COVID travel restrictions lifting, dietitians may be thinking about their options of working in a different country. For today’s episode, we’ve brought together two leading UK trained dietitians to explain their journey of emigrating and working as dietitians in Australia. I’m delighted to be joined today by Adele Hug and Peter Collins to discuss the transition of UK to Oz. Adele is a UK trained Specialist Oncology Dietitian with a varied career across the NHS, charity, private and community settings. She is a committee member for the UK for the Oncology Group of EFAD (European Federation of Associations of Dietitians). After having returned home to Perth, Western Australia in 2021, she is currently working freelance in digital health for Onkohealth and with World Cancer Research Fund UK within their survivorship service whilst studying to join Dietitians Australia's Accredited Practicing Dietitian Programme. Peter is a UK trained dietitian and completed his PhD in the Faculty of Medicine at the University of Southampton. For the last 10 years, he has been living and working in Brisbane, Australia and has worked as a Senior Lecturer in Dietetics. Currently, he works as a Senior Clinical Dietitian, and is acting Team Leader at the Mater Hospital in Brisbane. He is passionate about clinical dietetics, from education and training the next generations of dietitians through to impactful research shaping dietetic practice. Peter founded the Dietitian Network, an online community that brings together dietitians from around the world, as he was was aware of the power of networking and the impact dietitians can have when they share their expertise with colleagues. In this episode, we’ll talk to Peter and Adele about their experiences packing up their life and moving across the world. We’ll discuss the things dietitians need to consider regarding registration and how different dietetics is across the pond. We’ll also explore how dietitians can work globally using a virtual practice.

The International Dysphagia Diet Standard Initiative (IDDSI) supply a framework that provides a common terminology to describe food textures and drink thicknesses for people with dysphagia. The IDDSI framework has been in place for three years and has helped dysphagia management considerably, but it has also brought several important questions to the surface. Niamh is a Dysphagia chef and set up Dining with Dignity in 2019 to provide catering and consultancy training in the healthcare sector. She has over 20 years of experience in the catering industry and has developed recipes and methods to suit dysphagia diets. She has also contributed to newspaper articles, webinars, the development of cookbooks for Cancer Research and more recently was asked by the UNESCO Patron for Child & Family Research Centre to submit a chapter in their book ‘Empathy for Ireland’.In this episode, we’ll invite Niamh to share her experience of working as a dysphagia chef and discuss the pros and cons of IDDSI. We’ll talk to Niamh about her personal experiences with IDDSI and explore what action still needs to be taken to improve dysphagia care.Guest HandlesIG: @dysphagiachef Twitter: @niamhskitchenShow notes:https://iddsi.org/framework/https://diningwithdignity.ie/about/

Today, we're delighted to be joined by Sue Brierley-Hobson and Rachel Gibson to explore becoming a dietitian in later life. Sue is the Head of Dietetics in the Central area of Betsi Cadwaladr University Health Board (BCUHB) in North Wales, and the Professional Lead for Nutrition & Dietetics across North Wales. Rachel is a UK Registered Dietitian. She graduated with a BSc (Hons) in Nutrition and Dietetics from King’s College London in 2013 and completed her PhD in Nutritional Epidemiology at Imperial College London in 2017. In this episode we will be discussing the reasons why both Sue and Rachel switched from their previous careers to dietetics and how they found this change. Sue and Rachel are not alone in coming to dietetics as a second profession; when we were finding guests for this podcast, we heard from dietitians who started out in a variety of different fields including interior design, banking, architecture, teaching and beauty.Guest Handles:T: @brierley_SueT: @DrRachelG

To coincide with World Cancer Day, we're delighted to be joined for today’s episode by Meredy Birdi to discuss the evolution of nutritional care in cancer. According to the NHS, ‘1 in 2 people will develop some form of cancer during their lifetime’, making this a particularly relevant topic. In this episode, we will discuss the value of being both a registered dietitian and a registered nutritional therapist in cancer care and the benefits of a more holistic approach to nutrition and wellbeing. We’ll also cover the importance of diet in the prevention of cancer and how cancer care has changed because of the pandemic.Meredy is a Registered Dietitian and Nutritional Therapist with over 20 years of clinical experience in the nutritional support and personalised care of people affected by cancer.She gained expertise working in several university teaching hospitals in the NHS including Addenbrookes’ Hospital, University College London Hospital, The Royal Marsden Hospital and Guy’s and St Thomas’s NHS Foundation Trust. She has also worked at Leaders in Oncology Care (LOC) on Harley Street, London, collaborates with several cancer charities, and is the Founder of The Cancer Dietitian.Guest Handles: Instagram handle: @meredythecancerdietitian W: thecancerdietitian.com Show notes: https://www.wcrf.org/diet-and-cancer/interactive-cancer-risk-matrix/https://www.wcrf.org/diet-and-cancer/continuous-update-project/https://www.bda.uk.com/specialist-groups-and-branches/oncology-specialist-group.htmlhttps://www.bda.uk.com/uploads/assets/bf431192-6587-4bae-aca1fed2ee07c6d5/Myth-Busting-06072020.pdf

Weight stigma is becoming an increasing issue in society, and HCPs should not feel judged on their ability to do their job is based on their appearance. We have brought together a leading researcher on weight stigma amongst HCPs and a dietitian with lived experience of weight stigma amongst fellow dietitians to discuss the important topic of whether there’s a place for overweight dietitians in dietetics.We're delighted to be joined Anne Wright and Stuart Flint on today’s episode. Anne Wright is a Registered Dietitian with over 27 years of international experience. She has worked in a variety of clinical roles and in academia, as a lecturer in Nutrition and Dietetics. Anne now works as a freelance dietitian/nutritionist in a range of areas including patient services, online programs, health writing and specialist projects.Dr Stuart W. Flint is Associate Professor of Psychology at the University of Leeds, President of Scaled Insights and Director of Obesity UK. Stuart is also an Honorary Academic for the Office of Health Improvement and Disparities. He is Chair of the Obesity Policy Engagement Network (UK), and a contributing member to the All-Party Parliamentary Group (APPG) on Obesity and APPG on a Fit and Healthy Childhood. Stuart contributes evidence to several other APPGs on health and inequalities experiences by marginalised groups and leads work nationally and internationally to highlight the pervasiveness and impact of weight stigma and discrimination. Stuart has developed interventions to reduce these stigmatising attitudes, working with governments, health systems, education, media, charities, and the general population. Stuart is also widely published in high impact journals and is regularly interviewed by media outlets.In today’s episode we will be discussing how to approach the topic of body size, what weight stigma and its consequences are, and how we can challenge weight stigma in the workplace.Twitter: @DrStuartFlint@amdietetics

Ian Marber is one of the best-known and well-regarded nutrition therapists in the UK. He is a best-selling author, award-winning health writer and food expert, known for his practical and balanced approach. Ian founded the Food Doctor in 1999, and since selling the brand in 2012, he has consulted for brands such as Innocent, BOL, and the Soho House Group.He has published 12 nutrition books, most recently Manfood, especially for men. Ian also regularly appears as a nutrition expert on TV and radio programmes and had his own show on the Discovery Channel. Ian has worked with more than 12,000 private clients and conducts workshops for major corporations, writes for several large publications and has been profiled by both the New York Times and Sunday Telegraph. This is our first episode of 2022 and coincides with all of the ‘January new year resolutions/new year new you’ messaging – a time when people typically resolve to become thinner and ‘healthier’. We’ll be separating fact from fiction when it comes to fad diets and calling out the #nutribollocks with our expert guest, Ian Marber.Show Notes:Twitter: @IanMarberInstagram: @ian_marber Website: http://www.ianmarber.com/

Harriet is joined by Bianca Tharme-Loose and Nicky Clark on today’s episode to discuss whether there’s a place for disability in dietetics. This coincides with International Day of Disabled Persons (3rd December) and it’s also a topic which Harriet is passionate about, as she lives with several disabilities including Ehler’s Danlos Syndrome, scoliosis and hearing loss. Bianca is a specialist gastroenterology dietitian and is currently the irritable bowel syndrome lead at the trust she works at. Bianca has been employed by the NHS for nearly five years and since receiving the shielding letter she has been working solely in outpatients. Nicky Clark has worked for the NHS for over 12 years, since completing her postgraduate diploma in dietetics at Leeds. Nicky currently works as an advanced dietitian for a mental health trust in the Northeast of England and has done since the service was developed eight years ago. Nicky is involved in continual service development within her dietetic team and clinically works in a tertiary specialised neuro-rehabilitation hospital. In this episode we’ll be discussing the impact that our guest’s disabilities have had on their student training and current dietetic roles, and how disability is perceived in the workplace. We will also be asking Nicky and Bianca about what more could be done to support disabled dietitians.Show Notes:Guest twitter handles:@biancatharme@rd_nicky

In this episode, Harriet is joined by Luke White, a specialist HIV dietitian working at The Food Chain charity, and a membership officer for the Dietitians in HIV Care specialist BDA group. After previously working in microbiology, horticulture & construction, Luke retrained in dietetics as a mature student. Whilst studying he volunteered at The Food Chain, so when a job vacancy came up shortly after he graduated Luke jumped at the opportunity! The Food Chain is a charity designed to help people with HIV in London access the nutrition they need to live healthy and independent lives. They do this by delivering meals, offering cooking classes and delivering tailored nutritional support to those with HIV.To mark World Aids Day, in this episode we’ll be discussing the role of dietitians and nutrition in HIV care, what the Food Chain are doing to support people with HIV, and what the biggest barriers are to accessing good nutrition.Show Notes:Twitter: @HIV_Dietitian @TheFoodChainCharity winter food drive: https://gofund.me/546ff902https://www.foodchain.org.uk/Instagram: @the_food_chainhttps://www.ncbi.nlm.nih.gov/books/NBK537590/https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/857922/PHE_positive_voices_report_2019.pdf

In this episode we will be comparing the roles of dietitians and doctors and how the two can complement each other. Harriet is joined by Dr Timothy Eden, a qualified junior doctor, dietitian and chef. Tim’s interest in food is why he initially trained as a chef at Cordon Bleu Cookery, where his love for personalising menus and diet plans led him to pursue a career in dietetics, working in diabetes, ICU and renal roles. He then went on to study graduate medicine at Barts and the London medical school, and currently works as an NHS junior doctor. Alongside this, Tim has an active role within the BAPEN medical trainee committee and interdisciplinary think-tank NNEdPro.In this episode we’ll find out about Tim’s transition from dietitian to doctor, and how he recognises the boundaries between the two professions. We’ll also discuss a doctor's role in nutrition advice, and whether doctors are overstepping the mark when it comes to offering dietary advice.Show Notes:Twitter @TimothyEdenRD