The Dietitian Cafe

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

In today’s interview episode we’ll be chatting with Alex Glover, a senior nutritionist at Holland & Barrett, all about his journey into nutrition, where he started, and how he got to work in the field of research and development for the largest health and wellness retailer in Europe. We’ll discuss the experience needed to get into this industry and what a day’s work looks like for Alex. We will then dive into the world of supplements including topics such as are they fad or science, and how you balance evidence-based research with consumer trends.Alex started his career in nutrition at Holland & Barrett in 2018. At the same time, he went on to complete a master’s degree in clinical nutrition at the University of Aberdeen. He is passionate about public health, disease prevention, physiology & metabolism, performance & health supplements and has worked with numerous clients in weight management and preaches evidence-based nutrition. At Holland and Barret, he works with their customers both in store and now as part of the product formulation team. In his spare time, he likes to weightlift, hike, and of course, eat.Show NotesHolland & Barrett: https://www.hollandandbarrett.com/LinkedIn: Alex Glover

In today’s interview episode, I’m delighted to be chatting to none other than the founder of Nualtra, dietitian Paul Gough. We’ll hear from Paul all about what led him to start Nualtra as well as the challenges he’s encountered over the years since Nualtra’s inception in 2012. Paul tells us about what it takes to launch medical nutrition products from ideation to market launch and the lessons he's learned on the way.If you would like to connect with Paul you can find him here:Instagram: @paulgoughEmail: [email protected] is also on LinkedIn if you would like to connect with him.

In today’s debate episode, we’ll be discussing ultra-processed foods. Ultra-processed foods (UPFs) are a hot topic of conversation at the moment, not only in the nutrition world but also in the media – Everything from their definition to whether we should be cutting them out seems to be up for debate. So, following the publication of the British Nutrition Foundation’s position statement and SACN’s position statement on processed foods and health, we’re taking some time to dig into this topic with two experts - the BNF’s Nutrition Communications Manger Bridget Benelam and Registered Dietitian Dr Duane Mellor.Dr Duane Mellor is a double award-winning registered dietitian and science communicator. They are the Aston Medical School lead for Nutrition and Evidence-Based Medicine. Having a background in clinical dietetics supporting people living with diabetes they moved into medical education when joining Aston University as well as being the Associate Dean for Public Engagement in the College of Health and Life Sciences. In this role they works to support high quality science and health communication alongside the wider engagement of communities in designing and developing healthcare programmes. Duane has a keen interest in helping the people understand the science behind health related claims, so they can make more informed decisions about their own wellbeing. They are experienced in discussing a wide range of health topics across a range of media, from print through to television and radio. Bridget Benelam BSc MSc, Nutrition Communications Manager.After a BSc in Biochemistry (University of Manchester), Bridget studied for an MSc in Human Nutrition (King’s College London). From 2005-06 she worked at the Food Standards Agency, joined the British Nutrition Foundation in 2006 as a Nutrition Scientist. Bridget’s role at the Foundation is now focussed on the communication of evidence-based nutrition science to help people eat healthier and more sustainable diets.Show NotesBritish Nutrition Foundation position statement on the concept of ultra-processed foods (UPF): https://www.nutrition.org.uk/news/2023/position-statement-on-the-concept-of-ultra-processed-foods-upf/SACN statement on processed foods and health: https://www.gov.uk/government/publications/sacn-statement-on-processed-foods-and-health Duane Mellor twitter: @DrDuaneRD

In today's episode, Corrine is delighted to be chatting to Ellie Bain, senior nutritionist at Gousto, about being a registered dietitian in the food industry. Ellie is a registered dietitian working as Senior Nutritionist at Gousto. After studying nutrition and dietetics at King's College London, she always had the intention of working in the food industry, rather than take the clinical route. She is a foodie who loves to cook and is passionate about making it easier for everyone to eat a healthier diet. Ellie started her career at Gousto as an intern, working in the recipe development team, she then became a recipe developer, focusing on healthier recipes and ranges and suggesting tips to make everything a bit healthier too (like reducing salt and adding veg). Now, as health and nutrition has become even more of a focus for Gousto she is full time nutritionist covering everything from nutritional analysis, health claims, PR and comms, reformulation, recipe guidelines and longer term health strategy.Alongside her role at Gousto, Ellie is currently studying for a masters in Food Policy at City University and is on the committee of the BDA Industry Specialist Group as social media officer.Show notes:Gousto: https://www.gousto.co.ukBDA Dietitians in Industry group information: https://www.bda.uk.com/specialist-groups-and-branches/dietitians-in-industry-specialist-group.html#:~:text=About%20us,in%20all%20areas%20of%20industry

This episode coincides with South Asian Heritage Month which runs from 18th July to 17th August every year in the UK and is an opportunity to celebrate, commemorate and educate about South Asian Culture and history.Our guest today is Fareeha Jay RD.Fareeha Jay is an anthropologist turned Dietitian based in Plymouth. She has been working as a Diabetes Specialist in the NHS for the last 6 years. Delivering educational sessions to people newly diagnosed with Type 2 Diabetes. Fareeha has a specialist interest in South Asian diets and provides specialist advice to South Asians across the globe. She is extremely passionate about providing the best available nutrition advice to the people with South Asian background which is what led her to develop the South Asian Eatwell Guide. It is now widely being used in many NHS trusts and various charity organisations. She has expertise in healthy eating and sustainable diets for ethnic minority groups. She is also a dietitian with a high social media profile and uses evidence-based nutrition to support communication messages to the public, again focusing on ethnic minority groups, regularly featuring in print, broadcast, and social media. Fareeha Jay has a social media following from over 99 countries across the globe. She has built up a following of more than 700,000 on social media platforms. She has the experience of conducting talks and workshops to schools, and community groups organisations like with Diabetes UK and Alzheimer’s research. Some of her recent work entailed talks on sustainable eating, planetary diet, immune optimisation, and healthy eating on a budget.She has been writing blogs for My Nutriweb, Planet Nourish and Fuchsia as well as being a column writer for NHD-Network Health Digest, a magazine for dietitians, nutritionists and healthcare professionals.Show Notes: Fareeha’s Socials:Website: https://www.fareehajay.com/ Instagram: @dietitian_fareehajay Twitter: @FareehaJay LinkedIn: https://www.linkedin.com/in/fareeha-jay-457a34209/ Facebook group: https://www.facebook.com/groups/1575269765877135/?hc_ref=ARRDlbL5nmNjRj2MT_Hd3gyQaDUMwnMiqKtrh5H2Xpm2FABLB5xGkrw6V5jVHsTIIQ8 The South Asian Eatwell Guide: https://mynutriweb.com/the-south-asian-eatwell-guide/