For our debate today, we will be discussing the hot topic of nutrition misinformation. In recent months it has been the subject of much debate amongst nutrition experts. We will be discussing the reasons behind the spread of misinformation, the damage it does, and brainstorming the best ways to deal with it. So, in this month’s episode, we’re tackling it head-on and bringing together experts who know their stuff to unpack nutrition misinformation and share their top tips on combating it. We're delighted to be joined by Anna Wheeler, a registered nutritionist with 20 years of experience in a range of nutrition roles along with Lauren Griffin, a registered dietitian with experience across both the NHS and private sectors.Lauren Griffin is a HCPC Registered Dietitian working in the NHS and private sector. Lauren has extensive clinical experience in oncology, surgery, and ITU, among other specialties. Lauren is committed to continued professional development, completing her PENG clinical update in 2021 and presenting research projects at international conferences, including EFAD. Alongside her clinical work, Lauren runs her own freelance consultancy, providing 1:1 nutritional coaching and health writing. Translating the complex science of nutrition into practical strategies for everyday life. Passionate about dispelling nutritional misinformation, Lauren's recent focus on ultra-processed foods and continuous glucose monitoring showcases her commitment for accurate information, highlighting her advocacy for nutritional literacy.Anna is a Registered Nutritionist with 20 years’ experience. Anna started her career at a trade association and then held various positions within multinational companies Unilever and Coca-Cola Great Britain – in local and global roles, catering, technical, communications and stakeholder engagement. Anna started her consultancy business, Anna Wheeler Nutrition Limited, in 2017. She Co-Founded Nutrition Talent in 2018. Nutrition Talent is a nutrition consultancy and recruitment company specialising in the provision of nutrition expertise. Anna now works across the two companies, spending more of her time working for Nutrition Talent. Anna is co-host of Nutrition Talent’s Humans of Nutrition podcast. Anna chaired Nutritionists in Industry – a group of nutritionists working across retail, manufacturing, caterers etc., for over four years and still sits on the committee.Show Notes:Anna’s website: https://www.nutritiontalent.com/Anna’s Twitter: @NutritionTalent and @NutritionABLauren’s Twitter: @LaurenGriffinRDUseful documents and resources:•Academy of Nutrition Sciences: https://www.academynutritionsciences.org.uk/•CAP non-broadcast code: https://www.asa.org.uk/codes-and-rulings/advertising-codes/non-broadcast-code.html•CAP broadcast code: https://www.asa.org.uk/codes-and-rulings/advertising-codes/broadcast-code.html•The BDA and social media: https://www.bda.uk.com/about-us/the-bda-and-social-media.html•BDA Ads and Fads campaign: https://www.bda.uk.com/news-campaigns/campaigns/campaign-topics/ads-and-fads.html•Association for Nutrition’s Standards of ethics, conduct, and performance: https://www.associationfornutrition.org/wp-content/uploads/2020/06/AfN-Standards-Ethics-Conduct-Performance.pdf

As women’s health becomes less of a taboo topic, conversations surrounding menstruation, menopause and conditions such as polycystic ovary syndrome (PCOS) are becoming more common place. Some individuals are homing in on their hormonal health and looking for nutritional solutions to positively impact their hormones. But is it all just another nutrition fad? Can you balance your hormones with your diet, is that necessary, and what does the evidence say? Join us today as we examine a selection of the diets and ideas you may have heard about in this area as well as discussing hormonal health in some specific women’s health conditions.Joining us on today's show are Jodie Relf and Laura Clark.Jodie Relf is a Registered Dietitian certified by the HCPC, and proudly serves as a media spokesperson for the British Dietetic Association. Her focus is on providing specialized support for individuals with Polycystic Ovarian Syndrome (PCOS).Jodie's journey began when she was diagnosed with PCOS in her early twenties, and quickly realized the scarcity of reliable guidance on managing this condition. Determined to make a difference, Jodie dedicates herself to extensive research, translating scientific findings into practical advice tailored for those with PCOS.Beyond her work in nutrition, she holds qualifications as a Pilates instructor, integrating movement into her holistic approach to wellness. Jodie is passionate about creating PCOS-friendly recipes that are both nutritious and delicious. Balancing her professional endeavours, she is also a devoted mother of two very busy little humans and a fair-weather paddleboarder.Laura provides consultancy for individuals, employees/ businesses and food brands. She combines her love of science, people and food, to provide insightful evidence-based expertise, tailored to real life. The Menopause Dietitian evolved from Laura Clark Nutrition, which Laura established in 2004. It brings together solid nutrition and behavioural change foundations mixed with a compassionate and realistic approach, to get to the heart of what the mid-life woman experiencing the menopausal transition needs for her physical and emotional health. Laura frequently contributes to mainstream press and media, including consultancy and TV appearances for the BBC and ITV. Show notes:Laura’s socials:Instagram: @menopause.dietitian and @pausetonourishWebsite: https://www.themenopausedietitian.co.uk and https://www.lecnutrition.co.ukJodie’s socials:Instagram: @jodie_relfWebsite: https://www.thepcosdietitian.co.uk

Today we're discussing and learning more about a fascinating area – neonatal dietetics. Joining Corrine to shed some light on this area are two brilliant, registered dietitians Kate Arnold and Moriam Mustapha. Kate comes at the topic from a clinical angle as Clinical Lead Neonatal Dietitian at King’s College Hospital, London, and Mo more from a policy angle in her role as Lead Neonatal Network Dietitian at the London Neonatal Operational Delivery Network. We’ll ask about the day-to-day of a neonatal dietitian, before discussing whether more neonatal dietitians are needed and also touching on the use of AI in this area.Moriam has over 15 years of extensive clinical experience in paediatric and neonatal nutrition through the NHS and abroad and has written for numerous magazines and peer-reviewed journals. Moriam is passionate about neonatal and infant nutrition and hopes to work towards equitable and standardised nutritional care across the London network, in part, through establishing the multidisciplinary London Neonatal Nutrition Group. Moriam is an active member of the Neonatal Dietitians Interest Group - NDiG (subgroup of the British Dietetics Association – BDA). She is also an executive committee member of the British Association of Perinatal Medicine - BAPM, and the Allied Health & Public Affairs committees of the European Society of Paediatric Gastroenterology, Hepatology and Nutrition - ESPGHAN.Kate is the Clinical Lead Neonatal Dietitian at King’s College Hospital, London and has worked as a dietitian for 25 years. She has specialised in neonates for just over 20 years, managing nutritional care for preterm and sick term infants. She has extensive knowledge in neonatal nutrition and is passionate about improving outcomes for these vulnerable infants. She is currently clinical lead neonatal dietitian at King’s College Hospital, managing a dietetic team covering 50 cots across two sites - a large surgical tertiary neonatal intensive care unit at the Denmark Hill site and a smaller local unit at the Princess Royal University Hospital site. King’s is also one of the largest liver and intestinal rehabilitation centres in the UK and, consequently, she has gained extensive experience in the management of surgical neonates including those requiring long term parenteral nutrition and intestinal rehabilitation. Kate is actively involved in research and teaching within neonatal nutrition and has presented at a local, national and international level. Show Notes:AI in the NICU article: https://www.dhinsights.org/news/ai-in-the-nicu BDA Neonatal Nutrition module (Module 5):https://www.bda.uk.com/events/calendar/paediatric-module-5-adv744-neonatal-nutrition.htmlE-learning for health neonatal modules:https://www.e-lfh.org.uk/programmes/introduction-to-allied-health-professionals-in-neonatal-care/ESPGHAN recommendations - Enteral Nutrition in Preterm Infants - Future Learn platform:https://www.futurelearn.com/courses/espghan-recommendation-for-enteral-nutrition-in-preterm-infantsLondon Neonatal Network: https://londonneonatalnetwork.org.uk/our-london-neonatal-units/ Neonatal Dietitians Interest group (NDiG):https://www.bda.uk.com/specialist-groups-and-branches/paediatric-specialist-group/paediatric-sub-groups-home/neonatal-dietitians-sub-group.htmlNHS-E Neonatal critical care review: https://www.england.nhs.uk/publication/implementing-the-recommendations-of-the-neonatal-critical-care-transformation-review/Neonatal Nutrition Network (N3):https://neonatalnutritionnetwork.org‘The evolving role of dietitians in neonatal units and beyond’ research paper: https://authors.elsevier.com/a/1icXO6EIwSw1p0

Registered dietitians and nutritionists are uniquely qualified to participate in policy and inform evidence-based policy decisions related to nutrition, dietary guidelines, and public health initiatives. The British Dietetic Association advocates for the role of dietitians in policy development and highlights their contributions to improving public health, but are there enough dietitians and nutrition experts working in policy in the UK? To help us answer these questions and dig deeper into this debate, we are delighted to be joined by registered dietitian Dr Carrie Ruxton.After completing a PhD at Queen Margaret University, Carrie Ruxton had a series of 1-year jobs – which included NHS dietitian, university lecturer and Executive Secretary of the Nutrition Society – before realising she was happiest being a freelancer. Twenty years later, she is still working for a variety of food companies and trade bodies helping to communicate nutrition science to different audiences. This involves content creation, public relations, opinion leader campaigns and commissioning research.Carrie is a Board member of Quality Meat Scotland (2023-) and the Trustee for Strategic Communications at the Nutrition Society (2020-). She also served as a Board member of Food Standards Scotland from its launch in 2015 to 2023. Outside of work, Carrie stood for Parliament three times (1999-2006), gaining valuable skills in public speaking and media engagement. She also contributes regularly to newspaper articles and radio shows and has several TV credits. Her awards include the BDA's Elizabeth Washington Award (2011), Emerald Literati Outstanding Paper Award (2011) and Complete Nutrition's Writer of the Year (2013-14). In 2023, Carrie was nominated for Nutritionist of the Year by the Food and Drink Federation.Show NotesCarrie Ruxton’s website: www.nutrition-communications.com/BDA Public Health Specialist Group Committee: www.bda.uk.com/specialist-groups…up/committee.html

In today's episode, we take a look at the fascinating world of nutrition for elite athletes. Our guest has worked with some of the best including the likes of Liverpool football club and Team Sky for the Tour de France, as well as authoring over 200 research publications in the fields of exercise metabolism, exercise physiology, and sports nutrition. It is our pleasure to welcome Professor James Morton!James is a Professor of Exercise Metabolism at Liverpool John Moores University where he has authored over 200 research publications related to sports physiology and nutrition. James has also worked in a number of performance support related roles across both high-performance sport and industry. From 2010-2015, he was the performance nutritionist to Liverpool FC before taking up the position of Nutrition and Physical Performance Lead for Team Sky between 2015 and 2019. In this role, he was responsible for the performance nutrition strategy for 5 consecutive Tour de France wins. James is also the Director of Performance Solutions for Science in Sport (SiS) where he leads the Performance Solutions programme that encompasses the strategic delivery of bespoke performance solutions and innovation for SiS and their elite partners. James also advises INEOS Sport, where he has led the creation and delivery of the INEOS X programme that aims to share knowledge and best practice on leadership, coaching, and performance support across the INEOS Sport portfolio, that includes the INEOS Grenadiers cycling team, the All Blacks Rugby team and Mercedes Formula 1 team. He is also a Performance Mentor for the FA Premier League and sits on the Technical Steering Panel for the UK Sports Institute.Show Notes:James’ Twitter: @JamesyMortonUseful documents and resources:•American College of Sports Medicine (ACSM) position stands:https://www.acsm.org/education-resources/pronouncements-scientific-communications/position-stands (including key guideline- Nutrition and Athletic Performance)•Gatorade Sports Science Institute (GSSI) Sports Nutrition Toolkit:https://performancepartner.gatorade.com/resources/resource/gssi-sports-nutrition-toolkit•GSSI- Continuing Education https://www.gssiweb.org/toolbox/continuing-education/courseCatalog•My Sports Science (including academy):https://www.mysportscience.com/•International Society of Sports Nutrition (ISSN) position stands:https://www.biomedcentral.com/collections/issnposp

Today we're delighted to be chatting to a dietitian who works in a slightly unusual setting. In 2022 Reshma Patel was invited to set up her clinic, ‘The Dietitian’ in London’s iconic Harrods. In this episode, we’ll chat to Reshma about the beginnings of her clinic and what it looks like day-to-day, as well as discuss the work she does within Harrods outside of the 1:1 clinics such as product development and supporting employee wellbeing.Reshma Patel is an esteemed dietitian, certified personal performance coach, and TEDx speaker. She hosts "The Dietitian Bites" podcast and collaborates with Harrods Foods in product development. With over 15 years in weight management, her experience spans the NHS, social enterprises, and private practice, including her current practice at Harrods. Specialising in weight loss, pregnancy care, and diabetes remission, Reshma caters to high-net-worth individuals, global royals, and top FTSE 100 executives.Show Notes:Reshma’s Instagram: @thedietitianglobalReshma’s website: https://thedietitian.comThe Wellness Clinic Harrods: https://www.harrods.com/en-gb/services/the-wellness-clinic

Meat alternatives have witnessed a remarkable transformation in recent years. From meatless chicken fillets to vegan duck, new products are frequently appearing on supermarket shelves. A study by the Vegan Society in 2021 found that one in five people reported to have reduced the amount of meat they were eating… but are these meat substitutes healthier than actual meat? Perhaps public concerns about ultra-processed foods and the cost-of-living crisis are driving people away from meat alternatives? In today’s episode, let’s find out! For this debate, I’m delighted to be joined by two award-winning nutrition professionals – Louise Durrant who is Quorn Foods’ Nutrition Communications Manager and industry nutritionist Claire Baseley. Louise Durrant is a Registered Dietitian and Nutrition Communications Manager at Quorn Foods. She holds both a BSc in Nutrition & Dietetics and a PhD in Nutritional Sciences from the University of Surrey. Louise was a recipient of the Nutrition Society’s Rising Star Award in 2021 and is currently also Co-Director of the European Nutrition Leadership Platform (ENLP) Essentials Programme.At Quorn Foods, Louise is responsible for the planning and implementation of the Quorn Nutrition communications with relevant healthcare, research and nutrition professionals, including the dissemination of new research. Louise also leads on partnerships with health-related organisations and workforce nutrition education, and she supports the wider business in nutrition-related communications.Claire Baseley is a Registered Nutritionist and freelance consultant to the food industry and one-to-one clients. Winner of the FDF Nutritionist of the Year award, Claire is an expert in creating corporate nutrition strategy for commercial businesses from start-ups to multinationals, with strong influencing skills that evoke meaningful change, putting public health front and centre. With over 20 years of experience, Claire has worked in regulatory, food manufacturing, food service and retail environments including the Food Standards Agency, Heinz, Finnebrogue and Bidfood. She now works with freelance clients including Ella’s Kitchen, Selfridges, and Pip and Nut as well as individuals. She specialises in nutrition for adults, infants and children as well as women in midlife and those consuming plant-based diets.Show Notes:Statistic from the introduction: https://www.vegansociety.com/news/media/statistics/worldwideClaire’s socials:Instagram: @clbnutritionTwitter: @ClaireBaseleyWebsite: http://www.clairebaseley.co.uk Louise’s socials:Instagram: @lou.rayne.durrant Twitter: @DrLouDurrantRD Quorn Nutrition socials:Instagram: @quorn_nutrition Twitter: @Quorn_nutritionWebsite: www.quornnutrition.com

In today’s interview episode, Corrine chats to Registered Dietitian Tig Bridge all about a really interesting area of dietetics, burns care. Tig's extensive experience including working with burns survivors in the NHS and at The Katie Piper Foundation rehabilitation service, coupled with her roles lecturing on this subject, make her a perfect guest to explore the role that dietitians play in this area.Tig is a busy mum of 2 children and one springer spaniel (Welly). She is also an experienced clinical dietitian, having worked in the NHS since 2011 and in the field of Burns and complex wounds since 2013. Currently, she is seconded to a strategic role, as an Essential Nutrition Matron, at Nottingham University Hospitals NHS Trust and juggles mum-life alongside her part-time NHS role.In addition to her NHS work, Tig has lectured at a number of British Universities, consults for The Katie Piper Foundation Rehabilitation service and written for publication in Complete Nutrition. Tig has contributed to national and international burn guideline development and often links with American and European dietetic burn colleagues to enhance collaborative learning. She aspires to help the UK burns community to develop a national burn nutritional management guideline, boost burn nutrition research and service improvement for this specialist field.Show NotesLinkedIn: Tig HowellResourcesESPEN endorsed recommendations: nutritional therapy in major burns. Rousseau et al. 2013 (2023 update coming soon)British Burn AssociationEuropean Burn AssociationAmerican Burn AssociationCharitiesKatie Piper FoundationDan’s Fund for BurnsChanging Faces UK

In this episode, we are delighted to be joined by Consultant Bariatric Surgeon and Sunday Times best-selling author, Dr Andrew Jenkinson. Dr Jenkinson works in the NHS at University College London Hospital as well as privately. In 2020 he released his first book, Why We Eat (Too Much) and his second book, a science-backed guide to nutrition and health titled, How to Eat (and Still Lose Weight), comes out in January. In this big dietetic debate, we’re asking the question, ‘Should bariatric surgery abroad be allowed?’. Many of you have likely read about this topic or perhaps even experienced it first-hand, with patients coming into the NHS with complications following bariatric surgery aboard. We’ll first recap the basics of bariatric surgery before getting into this topic; we’ll be discussing everything from the reasons why people choose to go abroad, how surgery and the process abroad differs from the NHS, and the complications that can arise.Show NotesWebsite: https://www.laparoscopicconsultant.co.uk/Twitter: @mradjenkinson1Why We Eat (Too Much) book: https://www.whyweeattoomuch.co.uk/How to Eat (And Still Lose Weight) book pre-order: https://www.penguin.co.uk/books/455359/how-to-eat-and-still-lose-weight-by-jenkinson-andrew/9780241627983

In today’s debate episode we’ll be discussing free school meals: where are we now and what more still needs to be done. As we’ve started the new school year, it’s one that sees all primary children in London receiving free school meals for a year in response to the cost-of-living crisis. In this episode, we talk to Isabel Rice, a registered dietitian and London food poverty campaigner coordinator at Sustain, and Dayna Brackley, a senior food policy consultant working on child health and nutrition at Bremner & co to discuss the role that school meals play in improving the health and quality of life of our future generation. We look at what’s currently being done to ensure that children get the energy and nutrition they need for their school day, and we also discuss how the cost-of-living crisis in the UK has affected the quality of school foods and whether free school meals are fully compliant with the school food standards.Dayna is a Senior Food Policy Consultant at Bremner & Co, a small organisation working on child health and nutrition. Dayna works with campaigners, local governments, NGO’s and charities in the food system sector on projects looking to improve children’s nutrition across the lifecourse - from breastfeeding to higher education. She specialises on children’s experience of food within settings and institutions - early years childcare, school food and food in higher education. Isabel joined Sustain in September 2022 to coordinate the London Food Poverty Campaign which highlights and encourages sustainable responses to food poverty. Isabel works closely with local authorities and food partnerships on measures to address the root causes of food poverty. She leads on the Good Food for All Londoners report, which benchmarks councils and aims to inspire leadership on food policy and practice in the capital.Show NotesBremner and co - https://bremnerco.com/ School food review group - https://www.schoolfoodmatters.org/what-we-do/campiagns/food-policy/school-food-reviewSustain - https://www.sustainweb.org London Food Link - https://www.sustainweb.org/londonfoodlink/ Mayor of London scheme free school meals - https://www.london.gov.uk/who-we-are/what-mayor-does/priorities-london/free-school-meals Fix Our Food - https://fixourfood.org/ Good Food for All Londoners - https://www.sustainweb.org/good-food-for-all-londoners/ Say Yes to School Food for All - https://www.sustainweb.org/school-food-for-all/ Sweden universal free school meals - https://microeconomicinsights.org/the-long-term-benefits-of-better-school-lunches/ PWC- Cost-benefit analysis of free school meals - https://urbanhealth.org.uk/wp-content/uploads/2022/10/FSM-Full-Report.pdf Impacts of local authority Universal Free School Meal schemes on child obesity and household food expenditure - https://www.iser.essex.ac.uk/wp-content/uploads/files/misoc/reports/explainers/Impacts-of-local-authority.pdf#:~:text=Receiving%20universal%20free%20school%20meals%20reduces%20prevalence%20of,1.3%20and%201.4%20percentage%20points%20reduction%20in%20obesity Child Poverty Action Group - Free School Meals - https://cpag.org.uk/fsm School Food Standards - https://www.gov.uk/government/publications/school-food-standards-resources-for-schools School Food Review - The Superpowers of Free School Meals https://foodfoundation.org.uk/initiatives/superpowers-free-school-meals End the postcode lottery - https://www.sustainweb.org/news/sep23-end-the-school-food-postcode-lottery/ Bite back - Food policy - https://www.biteback2030.comSchool Food Matters - https://www.schoolfoodmatters.org‘There’s only so much we can do’ School staff in England on the impact of poverty on children and school life - https://cpag.org.uk/sites/default/files/files/policypost/Education_Anti-Poverty_Coalition_Report_2023.pdf BDA Food Factsheet: Eat Well, Spend Less - https://www.bda.uk.com/static/79f95550-641b-4523-8332b11175ddbf9e/Eat-well-Spend-less-food-fact-sheet.pdf