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6 episodes with british dietetic association
2 episodes with british dietetic association
2 episodes with british dietetic association
Think weight loss is all about eating less and moving more? Think again. In this episode, Prof. Giles Yeo reveals why calorie counting isn't just inaccurate—it could actually make weight management harder. He explains why the popular “calories in, calories out” method doesn't add up and explores how factors like genetics, brain signals, and gut health play a major role in shaping our weight. Giles Yeo is a Professor of Molecular Neuroendocrinology at the University of Cambridge and Honorary President of the British Dietetic Association. His research focuses on the influence of genes on feeding behaviour and body weight. Giles is also the author of ‘Gene Eating' and ‘Why Calories Don't Count'. Giles shares the surprising impact of ultra-processed foods on how we process calories and why losing weight often feels like a battle against our own biology. With decades of research in his back pocket, Giles shares science-backed advice to help you break free from yo-yo dieting, read calorie labels smarter, and embrace a more balanced, plant-rich diet for long-term health.
A healthy gut is something that is increasingly on consumers' minds, but where is the market heading and how much do we really know about how the food we eat impacts our gut? In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we assemble an expert panel to try to answer some of those questions. They discuss the complexities of nutrition and gut health, precision nutrition, the role of gut health products, and the regulatory landscape health claims on packaging. They also delve into the ethical considerations in marketing around gut health claims, and look at how consumer understanding is evolving over time. Guests: Bertrand Emond, Culture Excellence Lead, Campden BRI Claire Baseley, Industry Nutritionist and Regulatory Expert Sophie Medlin, Chair of the British Dietetic Association for London Rick Miller, Food and Drink Associate Director for Specialised Nutrition, Mintel
Greens powders are made up of dozens of ingredients, which are ground up and added to water. They claim to do all sorts of things for our bodies, like give us extra energy, clearer skin, boost our gut health and reduce bloating. But they're not cheap. So what's in them and do they work? That's what listener Sofie, whose social feeds have been bombarded with adverts for greens powders, wants to know. She's not alone - we've had lots of messages asking us to look into these products. To get some answers, Greg speaks to British Dietetic Association spokeswoman Sian Porter, and food scientist Dr Emily Leeming. The prices of the products were correct at the time of the recording.PRESENTER: GREG FOOT PRODUCER: TOM MOSELEY
Greens powders are made up of dozens of ingredients, which are ground up and added to water. They claim to do all sorts of things for our bodies, like give us extra energy, clearer skin, boost our gut health and reduce bloating. But they're not cheap. So what's in them and do they work? That's what listener Sofie, whose social feeds have been bombarded with adverts for greens powders, wants to know. She's not alone - we've had lots of messages asking us to look into these products. To get some answers, Greg speaks to British Dietetic Association spokeswoman Sian Porter, and food scientist Dr Emily Leeming. The prices of the products were correct at the time of the recording.PRESENTER: GREG FOOT PRODUCER: TOM MOSELEY
In this episode our hosts and Registered Dietitians, Emily Stuart and Maia Fergus-O'Grady, are joined by Registered Dietitian and Founder of Chickpea Marketing, Corrine Toyn. Corrine is also Chair of the Industry Specialist Group within the British Dietetic Association, using her passion for raising profile of dietitians and nutritionists amongst food, beverage, healthcare and pharmaceutical companies, including retailers, manufacturers and producers to support her peer dietitians. In this episode, Corrine shares her own career story to date and how she is working to ensure the less traditional career path of working in industry is more widely known in the Dietetics world.
Sophie Medlin is a well-recognised consultant dietitian and is the Chair for the British Dietetic Association for London. Sophie has expertise in gastrointestinal and colorectal health. She worked in acute hospitals specialising in gastrointestinal diseases before moving into academia, where she worked as a lecturer at King's College London. Sophie is a go-to spokesperson for media when it comes to evidence-based nutrition, regularly featuring in print, broadcast and social media.Sophie has specialist knowledge and skills in the management of medical conditions such as irritable bowel syndrome (IBS), colorectal dysfunction, diverticular disease and polycystic ovarian syndrome.Sophie works as a consultant in product development for the manufacture of vitamins and probiotics and enjoys applying her academic research skills in the commercial sector. Hosted on Acast. See acast.com/privacy for more information.
https://hurrythefoodup.com/about-james/@nutritiontriathlonMeet Nutrition Triathlon's founder, James LeBaigue, MSc, has worked in healthcare for the last 10 years in the NHS. Starting off in the ambulance service as a Paramedic, he transitioned into General Practice (Family Medicine) and now works as an Advanced Clinical Practitioner. He was one of the first Paramedics in the United Kingdom to be granted full independent medicine prescribing rights.He has now completed a Masters Degree in Sport and Exercise Nutrition and is a registered Nutritionist on the Sport and Exercise Nutrition Register (SENr) as part of the British Dietetic Association. His work in the NHS, and particularly in General Practice, sparked his desire to create free information for triathletes to help them train, recover and race better while still keeping healthy.James has raced for the Great Britain Age Group Triathlon Team as well as being a qualified British Triathlon Coach at Level 2.James provides 1:1 nutrition coaching for a small group of athletes Hosted on Acast. See acast.com/privacy for more information.
Dr Daisy Lund, plant-based GP, talks to Sangeeta Krishnan about plant-based nutrition and Plant Based Health Professionals UK. Dr Lund describes research into the effect of a plant-based diet on some chronic diseases as ‘astonishing' and considers how GPs could discuss nutrition with their patients during the 10-minute consultation. Also in this episode, Rhiannon Ashman and Sangeeta discuss paediatric and adolescent gynaecology. The episode wraps up with our regular ‘three key points' feature, which outlines the importance of the three ‘P's in syncope. You can visit the website version of this podcast on MIMS Learning to make notes and keep a record of your learning. MIMS Learning offers hundreds of hours of CPD for healthcare professionals, along with a handy CPD organiser.Paediatric and adolescent gynaecologyMIMS Learning. Common problems in paediatric and adolescent gynaecology. January 2023.MIMS Learning. Complex problems in paediatric and adolescent gynaecology. January 2023.MIMS Learning. Polycystic ovary syndrome: diagnosis and initial management. October 2022. Interview with Dr Daisy LundMIMS Learning. Health outcomes with plant-based nutrition September 2023.Plant based health professionals UK. Factsheets. Accessed September 2023.WHO. Cancer: Carcinogenicity of the consumption of red meat and processed meat. 25 Oct 2015.British Dietetic Association. Vegetarian, vegan and plant-based diet: Food Fact Sheet. Accessed September 2023.SyncopeMIMS Learning. The importance of the three ‘P's in syncope. July 2023DVLA. Neurological disorders: assessing fitness to drive. June 2022. MIMS Learning. Diagnosis and management of functional seizures. November 2022. Register to access contentRegister for a free MIMS Learning healthcare professional account Hosted on Acast. See acast.com/privacy for more information.
Dietician, Sophie Medlin, joins us again, to discuss: nutritionists vs dieticianswhy do i have a 3pm slumpwhy did i stop losing weight on my diet?using diabetic drugs for weightloss what to know before starting a dietwhat supplements to takewhy do i wake up in the middle of the nighthow to read nutrition labelsshould i get a glucose monitoram i really lactose intolerant?BIO: Sophie is a dietician, chair of the British Dietetic Association and a lecturer at King's College London. Website: https://www.citydietitians.co.uk/team/sophie-medlinInstagram: https://www.instagram.com/sophiedietitian/Sponsor:Is there something interfering with your happiness or is preventing you from achieving your goals? https://betterhelp.com/leo and enjoy 10% off your first month and start talking to mental health professional today!! 1-on-1 Coaching: If you want go from feeling hopeless to hopeful, lonely to connected and like a burden to a blessing, then go to 1-on-1 coaching, go to www.thrivewithleo.com. Let's get to tomorrow, together. National Suicide Prevention Lifeline988Teen Line (Los Angeles)800-852-8336The Trevor Project (LGBTQ Youth Hotline)866-488-7386National Domestic Violence Hotline800-799-SAFE [800-799-7233]Crisis Text LineText "Connect" to 741741 in the USALifeline Chathttps://suicidepreventionlifeline.org/chat/International Suicide Hotlines: http://www.suicide.org/international-suicide-hotlines.htmlhttps://www.nowmattersnow.org/skillshttps://sobermeditations.libsyn.com/ www.suicidesafetyplan.com https://scaa.club/
If you've struggled with your gut then you would've come across the term “leaky gut” or may have even been diagnosed with it at some point. Leaky gut syndrome has gained significant attention in recent years, with claims that it may be the root cause of a wide range of health issues, from digestive problems to autoimmune diseases and even mental health conditions. But what exactly is leaky gut, and is it a valid medical diagnosis?In today's episode, Sandra is joined by gastroenterology specialist dietitian, Kirsten Jackson, where they chat about all things leaky! They discuss why this term has gained attention in alternative and complementary medicine communities, but its recognition and acceptance within the conventional medical community are somewhat divided. What is our intestinal barrier? Are the tests to diagnose leaky gut even valid? If it's not leaky gut then what? Sandra and Kirsten answer the most frequently asked questions about leaky gut syndrome and how they manage their own clients suspecting it. About Kirsten JacksonKirsten Jackson BSc Hons PGCert is a UK consultant dietitian specialising in gut health. Kirsten graduated from The University of Hertfordshire in 2012 before joining the UK national health service where she specialised in gastroenterology. She later went on to complete her post-graduate certificate in Advanced Dietetics at The University of Nottingham. In 2018 Kirsten moved to the UAE as the lead dietitian for Kings College Hospital in Dubai. In this role she was part of the team which developed and opened the first British healthcare facility in the Middle East. Kirsten now runs an online IBS clinic called The Food Treatment Clinic to help those who suffer with the condition. Outside of clinical work, Kirsten is an official media spokesperson for The British Dietetic Association where she has worked on TV and with media outlets such as Cosmopolitan and The Guardian. She is also an expert advisor for the charity, The IBS Network. Excitingly, Kirsten has recently signed a book deal with Bloomsbury Publishing and you will be able to purchase her book in Spring 2024.Website: www.thefoodtreatmentclinic.comInstagram: https://www.instagram.com/the.ibsdietitian/Connect with your hosts on LinkedInSandra MikhailWagdy Mikhail For more information visit instagram.com/nutritionaz_by_sandramikhail OR nutritition-az.comThe Gut Chronicles: An uncensored journey into the world of digestive health and illness - Sandra Mikhail's book
Believe it or not, if you've been feeling like you just can't bring yourself to focus, are constantly battling procrastination, or even struggling with low mood, it's probably because you're not looking after your gut. In this episode I sit down for a conversation with Sophie Medlin, one of the UK's leading experts on gut health. Sophie is a dietitian, chair of the British Dietetic Association and a lecturer at King's College London. In the conversation we discuss how the connection between gut health and mental health has become an emerging area of research, how to feed your body with the right foods to optimise your cognitive performance and we also discuss weird and wonderful nutrition myths that have been circulating on social media over the past few years. Enjoy!Sponsored by Huel - go to https://www.huel.com/deepdive and with your first order you'll get a free t-shirt and shaker.Sponsored by Trading212 - download Trading212 app and use the promo code “ALI” after signing up and depositing to receive a random free share worth up to £100.Sponsored by Brilliant - visit https://brilliant.org/DeepDive/ and the first 200 of you will get 20% off Brilliant's annual premium subscription.Sponsored by WeWork - visit https://www.we.co/ali and use the code ‘ALI' at checkout to redeem 50% off your first booking.(00:00 Intro (01:46 How you became a dietician and gut expert (06:36 What is a dietician?(09:19 The importance of gut health(13:11 Transformative experiences in clinic (15:12 Signs and symptoms of when to see a doctor (18:38 The gut-brain axis (23:54 Research on microbiome and mental performance26:26 You should eat 30 different plants per week 30:19 Terrible advice from personal trainers 32:39 Intermitent fasting 35:49 The problem with too much meat in your diet38:05 The importance of fish for brain health39:42 How do supplements work?41:30 Processed food, stress management and hydration48:09 Does organic matter? 49:14 Artificial sweeteners 51:39 Nutrition and dieting myths 01:04:39 How has diet culture evolved? 01:14:43 TOFI vs TOFI people 01:19:33 Snacking 01:21:57 Research on probiotics and mental health01:24:41 IBS01:26:15 What can we learn about the gut through testing?01:32:36 What's the deal with protein shakes?01:35:01 The danger of juice cleanses 01:36:44 GutTok and colonic cleanses 01:38:30 Gluten free diets 01:41:31 The impacts of cutting out dairy01:45:56 Why are people saying seed oils are evil? 01:48:16 Calories 01:52:12 Is mindful eating helpful?01:52:56 Bloating 01:54:50 Glucouse monitoring01:58:45 Food and mood recommendations02:02:58 Developing the smart supplement for Heights02:19:30 Your TV show: Know Your Sh!t
In this snippet, I interview a consultant dietitian Sophie Medlin on the effect of disordered eating habits on our gut health. Sophie is a well-recognised consultant dietitian, director of CityDietitians, head of nutrition in Your Heights supplements, dietitian on the TV show Know Your Sh**, and is the Chair for the British Dietetic Association for London. Sophie is also well known in the social media @SophieDietitian. In this In these recovery snippets, I share my favourite moments when speaking with guests that have really been eye-opening to binge eating recovery. Listen to Episode #28 How Disordered Eating Habits & Dieting Can Lead to Gastrointestinal Issues with Sophie Medlin, RD (@SophieDietitian) ⭐ How I can help you end binge eating:
Does strict dieting or disordered eating patterns have an affect on our gut? Sophie Medlin, Colorectal Specialist Dietitian, Founder of City Dietitians, Head of British Dietetic Association in London, and TV presenter of Know Your Sh!t, will explain that restriction does not only affect your weight but much more! In this episode, me and Sophie discuss the effects of restriction and fad dieting to your gut microbiome, what might happen if we have a 'Microbiome Injury', and how we can possibly reverse these effects, the effect of social media influencers on today's influence with diet culture, and a little snippet into Sophie's new TV show called Know Your Sh!t in BBC on Channel 4 wherein Sophie raises awareness of how much of an impact gut health problems can have on people's lives and all the things that we can do to try and take care of our microbiome. Work with Sophie: https://www.citydietitians.co.uk/ Follow Sophie on Instagram: https://www.instagram.com/sophiedietitian/ Watch my FREE 3 Part Hunger Regulation Webinar Series: https://www.bingedietitian.com/hunger-regulation-webinar-series/ How I can help you end binge eating: ⭐ Click here to find my online course, contact, resources, and my 1:1 coaching Disclaimer: This podcast is for education and informational purposes only, it should not be used as a form of individualised medical advice or replace your current medical treatment.
It is probably fair to say the kidney is one of the more overlooked organs in the body. As with a lot of things, we do not tend to pay it much attention until it is not functioning properly. But kidney disease is more prevalent than you might think. 3.5 million people in the UK are living at risk of chronic kidney disease and it can affect anyone at any time. While kidney disease can be extremely serious, nutrition is vital in managing the condition effectively, and correct nutrition can also help prevent kidney damage in the first place. Eating with our kidneys in mind is a very good idea. In this episode of the Food Matter Live podcast, we look at some of the most common issues with kidney disease, how diet can be used to prevent and control it, and ask: what role can the food industry play in improving our kidney health? Dr Barbara Engel, Programme Director Dietetics, University of Surrey Barbara has been a dietitian for over 25 years and has covered most areas of dietetics but, in particular, she has worked in the fields of renal disease, gastroenterology, diabetes and intensive care. She has been the Programme Director for Dietetics for the last seven years. Her main remit as Programme Director is to ensure the Dietetic Programme meets the high standards expected by the British Dietetic Association and the Health and Care Professions Council. As the Team Lead for Dietetics, Barbara coordinates the activities of a small but vibrant team to ensure high standards of teaching and excellent placement opportunities for the students. Until March 2020, she worked one day a week at St George's hospital as a renal dietitian where she cared for people with renal disease on dialysis in particular looking after the young adults on dialysis. In the last 10 years, she has also worked for Central Surrey Health where she was the highly specialist Nutrition Support Dietitian and Team Leader for Acute Dietetic Services. She was awarded the Spirit Award for outstanding contribution to patient care (March 2011). Since March 2020, she has developed and led a Public Health Project called Be Your Best. Throughout lockdown Barbara's nutrition and dietetic students, aided by facilitators, have been running a five-week course for families on healthy eating, the importance of exercise and sleep, budgeting and meal planning.
Ever since wine production began 8,000 years ago, people have suggested it can do remarkable things. Whether it increases courage, passion, happiness, is good for your heart, bad for your heart, good for your mental health, bad for your mental health, claims and counter claims are still made to this day. But in this episode of the Food Matters Live podcast, we are looking at the evidence, not the stories. Red wine is particularly intriguing for health researchers because there are so many claims about it reducing cholesterol, improving heart health, being beneficial for our bones, and so on. But, we know that drinking too much alcohol is bad for us. So, do the health claims stack up? Are some wines healthier than others? And how much is too much? Alex Glover, Senior Nutritionist, Holland & Barrett Alex is senior nutritionist within the global R&D team at Holland & Barrett and graduated with an MSc in Clinical Nutrition from the University of Aberdeen. He has published research in the field of public health nutrition specifically looking at the effects of plant-based alternative products and cardiovascular health. Alex is currently looking to publish further research in the field of Sarcopenia. Jo Travers, AKA The London Nutritionist, Registered Dietitian Jo Travers, The London Nutritionist and author of The Low-Fad Diet, is a state Registered Dietitian with a First Class BSc (Hons) in Human Nutrition & Dietetics. She has been in private practice for five years, and in her media role has consulted on and off-screen for the BBC; Channel 4; and comments regularly in print and on radio (more often than not as the voice of reason when the latest outlandish food story hits the news). She is also a spokesperson for the British Dietetic Association.
Sophie Medlin is quite clear about why she loves her job as a dietitian so much. For her, it is all about making a difference to people's lives, something she describes as giving her "the best job satisfaction". Sophie has her own practice, City Dietitians, and is the London Chair of the British Dietetic Association. In this episode of the Career Conversations podcast series, recorded in front of a live audience at our first Inspiring Careers in Food event, she tells us all about her journey to the top. She is one of the UK's leading dietitians and she is incredibly passionate about helping young people join the industry. Sophie says the best way to get experience as a dietitian is to go and work in the NHS. Although many people want their own practice, she says it is important to learn the trade in the national health service, where you will encounter a huge variety of issues. She thinks that stands you in good stead, should you wish to go it alone in future. Sophie specialises in gut health and says she was first drawn to it "because it's embarassing and taboo". "We often see patients who have never spoken about it. De-stigmatising that and giving people help when they need it is magic," she says. Listen to the full episode to find out what you can expect from a role like Sophie's, the types of skills you need to be a successful dietitian, and the courses you need to study. Sophie Medlin, Consultant Dietitian Sophie worked for many years in hospitals before moving to a career in academia where she was a lecturer in Nutrition and Dietetics at King's College London before leaving to run City Dietitians and work as a consultant. In her clinical work, Sophie specialised in managing the nutritional needs of people with intestinal problems. She is considered a leading specialist in the dietary management of bowel conditions such as Crohn's disease, ulcerative colitis, diverticular disease and the nutritional management of colostomies and ileostomies. Sophie carried this through to her research which focuses on the nutritional consequences of bowel surgery. Her experience in complex nutrition support sees her overseeing the nutritional management of patients with complex feeding needs such as tube feeding and intravenous nutrition support.
I'm super excited to share this conversation with Anjali Prasertong - writer and registered dietitian, focused on food systems and racial equity. In this episode we talk about Anjali's path towards anti-racism work, why anti-racism work is so badly needed in the field of nutrition and dietetics, and how you can begin to start noticing where white supremacy culture is showing up for you, and how to find places to start unlearning white supremacy, especially if you work in nutrition, but even if you don't this is a really valuable conversation and I hope you learn a lot from it. Can I Have Another Snack? is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Subscribe to Anjali's newsletter hereFollow her work on Instagram hereFollow Laura on Instagram here Here's the transcript in full:Anjali Prasertong: And that was a really just clarifying moment for me where, you know, we're talking about all these systems in the world that we live in, that uphold white supremacy. And I just sat there and realised like, Oh, like I'm falling out of love with dietetics because I've never heard anyone talk about racism and the effect that white supremacy has on nutrition when we all know it has a huge impact. And it's, it's complicit, it's part of the system. And kind of in that moment I was like, I just wanna, like racial equity and anti-racism in food is what I'm interested in and it just doesn't feel like anything else I could do would be as impactful. So that, that was sort of the turning point for me professionally.INTRO:Laura: Hey, and welcome to the Can I Have Another Snack podcast where I'm asking my guests who or what they're nourishing right now and who or what is nourishing them. I'm Laura Thomas, an anti-diet registered nutritionist, and author of the Can I Have Another Snack newsletter.Today I'm talking to Anjali Prasertong. Anjali is a writer and registered dietitian focused on food systems and racial equity. She's originally from Los Angeles where she was a contributing editor for the award-winning food website, the Kitchen, before moving to New Orleans, Louisiana, and getting her master's of public health degree. In New Orleans, she led an innovative city-funded corner store program that increased fresh food access in low-income neighbourhoods and worked with food entrepreneurs looking to operationalise racial equity in their businesses.She currently lives in Denver, Colorado with her husband and her two children. Her newsletter, anti-racist dietitian, which by the way, hard recommend, is about the intersection of nutrition and racial equity covering history, food systems, land, water, politics, basically everything that lies beyond the individual choices we make about the food that we eat.Anjali writes about what she wishes she had learned as a nutrition student, and she's creating a space that centres honesty, vulnerability, and the lived experiences of people of colour. In this episode, we talk about Anjali's path towards anti-racism work, why anti-racism work is so badly needed in the field of nutrition and dietetics, and how you can begin to start noticing where white supremacy culture is showing up for you and how to find places to start unlearning white supremacy, especially if you work in nutrition.But even if you don't, this is a really valuable conversation and I hope you learn a lot. And while you're here, just a reminder that if you're not a fully paid-up member of the, Can I have another snack community then you're missing out on so many great benefits like our Thursday discussion threads, Snacky Bits, where we're having smart conversations away from the noise and the fat-phobic trolls of social media.You'll also get access to my Dear Laura column where this month I was answering a question from a stepparent about parenting a fat child. Plus you'll get access to my anti-parenting, my anti Diet parenting, not Anti Parenting downloads, bonus podcast episodes and loads more. It's five pounds a month or 50 pounds for the year, and your support allows me to pay a podcast editor, a copy editor for my long-form essays, and it pays for the hours and hours of research and other labour that is required to produce thoughtful writing. If you need a comp subscription for any reason, then please just email hello@laurathomasphd.co.uk with snacks in the email header and we will hook you up. No questions asked. And one last favour to ask. If you're listening to this in Apple Podcasts, please go and leave a rating and review. We haven't had any reviews yet, which is a total bummer because it really helps more people find this podcast episode and hopefully feel heard and supported by these conversations. All right, team. Here's Anjali.MAIN EPISODE:Laura: So Anjali, I'd love to know who or what you are nourishing right now.Anjali: So I'm nourishing, um, my family who I'm always nourishing, uh, which is my husband Rob, and we have an eight-year-old son and a two-year-old son. But I'm also lately just been really nourishing myself. I have had a pretty big professional change in the last year and within the last two years, a lot of big life changes and it feels like the first time in a long time that I can just sort of enjoy the world around me. I mean, I think a lot of people are probably feeling similarly. And I've really been sort of getting back in touch with creativity, which used to be a big part of my life, um, and just trying to find ways to nurture that, whether it's going to museums or just spending time in nature, reading all sorts of different kinds of books and just yeah, just kind of reconnecting with that side of the world.Laura: Mmmh. That comes through in your newsletter in your Friday post where you're talking about just things that have been bringing you joy lately. And I've so appreciated getting those posts in my inbox because it's a reminder to take stock and notice the things that are bringing us joy. And yeah, as you're sort of alluding to the world has felt really heavy the past two years. I mean, it has been a heavy place, and I think we do need those reminders to connect with joy because it also, you know when you are doing, particularly if you're doing work that is rooted in social justice in some way, it's very easy to get burnt out otherwise.Anjali: Definitely. Yeah, I think. The Friday Joy pieces were sort of like, Oh, you know, I wanna have something else and, and what can be something that I don't need to do a lot of research for. But for me it's, it's been kind of a grounding practice to really think about like, what is bringing me joy, what's keeping me nourished And, I've just, in the last couple years, been able, it feels like I've been able to bring a lot of things into alignment with my life as far as being able to live my values.And, this last piece of just getting back into writing again, which is something that I had done for my entire life, but had sort of stepped away from when I was doing my studies, just getting back to writing is really, I think it feels like just completing the circle for me and, bringing me a lot of happiness and fulfilment that I feel I've been missing for a long time.Laura: I love the expression that you used there, which was kind of bringing things into alignment with your values, and I wondered if you could speak more to that idea.Anjali: Sure. So I lived in, so I'm originally from Southern California, and then I lived in New Orleans for seven years, which was an incredible experience, but it was also just a very shocking experience for this sort of escaping the California bubble and moving to the deep South for, I mean, many reasons it was shocking. But, It didn't, you know, there would be small things that would kind of, I would complain about while living there. Like, why don't I, why can't I recycle glass? Just this feels so strange to just throw this bottle into the trash or, you know, why is the school system all charter schools?So I'm trying to send my kindergartner to a school in a way that's not going to perpetuate these inequities of the educational system and it's almost impossible.Laura: Sorry to interrupt you, but we don't have charter schools here, so would you mind explaining what they are and like why that's an issue?Anjali: Sure. So charter schools are basically, for-profit schools. Usually, they have some sort of, like alternative focus or something that, um, the founders believe that the public school is not offering to students. And sometimes that can be a great fit for people. They do receive public money. So the problem with charter schools, so the problem that some people see is that it funnels children away from the local public schools.And, you know, in the United States, there's not many places where, especially these days where people of different socioeconomic status, different races, different cultures all come together in one place. So, a public school is a great site for being able to interact with all different sorts of people.So in some places, you know, charter schools are funnelling kids away and that's harming, at least I think the fabric, the social fabric of the country. And in New Orleans, in the wake of Hurricane Katrina, basically the entire school system became only charter schools. So that means in New Orleans we lived down the street from a public charter school.And there was no guarantee that we would be able to get into that school. There was no guarantee that we would get into any school that was what we preferred. So, just inequitable in so many ways. One of them being like, how do you find out what school to go to? Probably through your networks. Who's in your network? Probably people like you. So it, it really creates this hierarchy of good schools which are disproportionately white because most public schools in New Orleans are almost like 90% or more black students. And then creates a system where, you know, students whose parents don't have time to go to all these open houses and decide what school they wanna send their child to can end up going to these schools that are close to failing.So it, it's just very complicated, frustrating, and inequitable system and really tests your resolve as someone who wants to live by your values of like, okay. I want to, you know, it's a, it's a lottery in the end, so you put your choices and then if, depending on where you're chosen in the lottery, you get placed in a school.So it was just a question of, all right, if he doesn't get into these schools that are, you know, in my top choices, will I send him to like a, a school that's rated a c that is, sort of close to, unable to meet the needs of its students. So we didn't, I wasn't put in that situation.He ended up getting into one of our choices, but, it, it's, yeah, so, so just that whole system and various issues with living in a deep red state in the United States. Just constantly was testing my values of like, how far am I willing to go? How much am I willing to sort of inconvenience myself or push myself to live what I believe?So when we moved to Denver, it was just like a great relief. I just felt like I had been so tired from fighting against these wins for so long that it just felt good to be like, Oh, I can just, just live my life in alignment with what I believe to be true. So, we actually, my son does go to the, the local public school now, and it's amazing.It's such a, a great community and just all these small things that have really brought me a lot of fulfilment in my life. Laura: And the other thing that you touched on was a career change. And I'm wondering if that, if you were talking about the, the sort of path that you've been on the, towards becoming an anti-racist dietician, which I know has, sort of, has seeds sown in your experiences in New Orleans. I wonder if you could tell us a bit more about that.Anjali: Sure. So, you know, moving to New Orleans was just a huge wake-up call for me, because I had been in a dietetics program, in near LA and just met amazing students. Had teachers from all over the world just bringing really diverse perspectives and never really felt the, the whiteness of the dietetics field while I was there.And also just very open to kind of alternative, you know, it's California, like alternative, cutting edge ways of approaching nutrition. And then moving to Louisiana, I had to switch to a state school that was kind of in the middle of the Cajun Bayou. So that was a huge culture shock for me.And then also just the approach to nutrition dietetics was completely different, where it was just very much by the book, this is what you're supposed to do, we're just kind of gonna scoff at any sort of alternative viewpoints.Laura: Sorry, can I just before we, before we keep going on, because I think this is important, and again, this is where like a lot of my listeners are based in the UK and Australia, weirdly, um, and, they may not have that context of what the Cajun Bayou is. Like, I know, cuz I lived in Texas for five years, so I get, I know where you're coming from, but I wonder if you could just maybe tell us a little bit more about what exactly you mean by that.Anjali: Sure. So it is like a really, in the Cajun Bayou is a really interesting place because it is so uniquely American and there's no nowhere else like it in the world. So it's sort of the area of Louisiana, close to the Gulf of Mexico. And so, it, you know, has always been a place of very waterways and very like, rich with life.Like there's a, you know, a lot of indigenous cultures that have long history there. And, so it's just an interesting place in that it combines, you know, the, those sort of the indigenous history, and also the French fur trappers that came to that area, like early in the history of the United States, because Louisiana was for a long time, like a French colony. So there's a lot of that influence. And so it's just a very unique place. So if you think about, you know, like a crawfish boil or like alligators, uh, what's the Disney movie Princess and the Frog, Like that sort of, um, swampy, the sort of Cajun accents, a lot of spicy food, um, that, that life is the Cajun Bayou.And it's interesting because it is quite rural. And so people actually do have a very close connection to their ancestor's foodways that I think is really interesting, you know, that, like people are still eating things that their great-great-great grandparents were eating, and the like recipes passed down for generations.So it does have that old, old history.Laura: Yeah. Like it's not uncommon for people to eat things like squirrels right?Anjali: Hunting's very big. Yeah. Every, a lot of people actually live next to like a canal or some other waterway. So it's really common for kids to be like driving boats from a, a young age and, living on houseboats and things like that.Laura: Well, okay, sorry for the, the little detour, but I just thought it would be helpful.Anjali: Yeah. Let me know if there's anything that's too American.Laura: And, and, and I'm wondering as well, and I don't know if this is gonna be important context for the rest of your story, but, and this again may be, uh, an assumption that I have, but I have this sense that, and especially cuz you said that it's quite rural as well, that there's a lot of poverty there. Is that fair to say?Anjali: Yeah, so that was also just a real wake-up call because, I mean, I could just feel it in going from one state school, like the state school in California to a state school in Louisiana. It was just a feeling of like, Oh, this is what happens when you disinvest from education systems and like public service and other, systems to kind of uplift the citizens of a state. I mean, halfway through my semester at school, they were like, well, the, um, we're kind of outta money so we might have to cancel all classes for next semester. So luckily that didn't happen. But, um, there is definitely a lot of poverty, a lot of, a lot of students that I went to school with, they were first-generation college students, which I had experienced in California, but often in that case it would be, you know, like a student whose family had come from Mexico or something like that. At the school in Louisiana, I met a lot of students where their fathers had like, only had, uh, eighth-grade education, had never even gone to high school. And the, a lot of them were like shrimp farmers and things like that. So, um, it was definitely much less educated as far as like receiving formal education than I had experienced before.So that was part of my sort of culture shock of like, Oh, I can't make any assumptions about people's lives, their family's lives, what they believe, what their experiences have been.Laura: So where did you go from there? Like, it sounds like you were in, in a program, and maybe it'd be helpful to explain what that program was and what you were doing there.Anjali: Sure. So I was sort of finishing up for, in order to become a dietician in the US you have to take these specific set of classes that meet sort of, you know, you studied, uh, counselling people, you studied all these things. So I, I had started that in California and had to finish it in Louisiana because, um, we moved rather suddenly due to my husband's job.And, so that, that's what I was studying, but it, uh, was gonna require two years. So after one year, I was like, I can't just do this , because it, I was. I just knew I needed some more stimulation and, and, um, I knew I had wanted to pursue my master's degree. So, I was living in New Orleans and they, they have a great program at Tulane University.And I should say, So the Bayou is, there is like a, a pretty significant black population, and also people that have indigenous, uh, ancestry. But New Orleans itself is a majority black city, so it's about 60% black residents. And, so that was also quite different for me just coming from LA which I didn't realise until later and sort of reflecting on, you know, where I had grown up.But that's really the results of like redlining and segregation where the black communities in Los Angeles are very much clustered in certain parts of the city. And so I grew up in a very racially diverse suburb, but there were not a lot of black people there because, you know, those, once you establish those lines, like they kind of persist over the generations. So New Orleans is not only a majority black city, it's also a city that's really founded on black culture. And there's an artist that had a t-shirt that was like, Everything you love about New Orleans comes from black people. And that's basically true of just all these, you know, the food, the music, all these cultural events are all rooted in, the history of black people in New Orleans. So I, you know, went to Tulane and, and they did a pretty good job of, sort of talking about, I mean, they did an excellent job of talking about the disparities between black and white people in Louisiana, in the south, in New Orleans, and, a pretty good job of, of just sort of, allowing everyone to have a perspective and, and kind of giving you the full picture. There are a lot of tensions between Tulane and the surrounding black communities. Um, just historical. Um, so that's a whole other story. But, just being in the world of public health was really eye-opening for me as far as like, oh, okay, we're not blaming people for the food choices that they make and trying to shame them. Instead, we're talking about these systemic issues of why are these the only foods they're being allowed to choose from? And, you know, what are the upstream causes of these diet-related diseases? So, so that was just felt like a revelation to me to be able to talk about those types of things.And through the program, um, I was able to do a, uh, undoing racism training with the People's Institute for Survival and Beyond.And that was a really just clarifying moment for me where, you know, we're talking about all these systems in the world that we live in, that uphold white supremacy. And I just sat there and realized like, Oh, like I'm falling out of love with dietetics because I've never heard anyone talk about racism and the effect that white supremacy has on nutrition when we all know it has a huge impact. And it's, it's complicit, it's part of the system. And kind of in that moment I was like, I just wanna, like racial equity and anti-racism in food is what I'm interested in and it just doesn't feel like anything else I could do would be as impactful. So that, that was sort of the turning point for me professionally.Laura: So it sounds as though, if I'm understanding you correctly, that what was being named in your public health classes around structural and social determinants of health and inequality was not been given the same air time in your nutrition and dietetics classes. So there was like this huge disconnect where in, and I'm putting words into your mouth here, so correct me if I'm wrong, but in, in nutrition and dietetics, it's very focused on the individual and, and we're counselling a single person on what they should or shouldn't eat without the broader context of those social and structural determinants that could be informing things like the amount of money that they have to afford food, the, their access to that food, you know, physical access because of where they're located, which as you've just said could be through generations of.I can't remember the exact terms that you, you used, there were specific terms, so maybe you want to jump in there. The, what was it you said?Anjali: For which part?Laura: I think basically the idea that that, like of segregation essentiallyAnjali: Oh, ohLaura: Yeah. Physical segregation.Anjali: Yeah. I mean, New Orleans has, you can look up maps. Um, I think the Robert Wood Johnson Foundation did a big project where you can actually map how people's like lifespan, expected lifespan changes by neighbourhood in New Orleans. And the neighbourhoods with the highest lifespans are the ones that are disproportionately white. And the ones with the lowest are the ones that are disproportionately black. And it's not, it's not like a, it's like 30 years difference. Like, it's not a small amount of time. And so I feel, I felt that in not addressing these issues, I mean, I still feel this way, I felt this way during my entire dietetic internship.It's like, if you don't name this, which I did not hear it named in my programs in Louisiana, then the conclusion that people might draw is that, oh, it's, it's their fault.Like there's a reason, you know, it's their fault that they're living thirty- Yes. That they're, they're, well, they're not exercising, you know, they're just, they're eating this horrible food.And that was just infuriating to me. I, I just think it's so, I think it's unfair for everyone. I think obviously it's unfair to shame people. And I mean, I saw people openly, I saw black patients openly be shamed and treated differently. But then it's also not fair to the, the dietetic interns and the students who are trying to understand the world that they're about to enter, and you're not giving them all the information that they need. You're not giving them the tools to process it. So it just feels like everybody loses.Laura: Yeah, absolutely. So one of the things that I wanted to ask you about is, you know, through your newsletter and on Instagram, you've taken this position of the anti-racist dietician and I'm, I'm really curious if you could help us understand a little bit more about what that actually means. What is the process towards becoming anti-racist in the context of nutrition and dietetics?Anjali: Yeah. Well first I wanna say I chose anti-racist because to me it felt like the antithesis of what you think of when you think of a dietician. And I wanted it to be a word that was a little bit challenging because I think especially in an overwhelmingly white field like dietetics, it's easy to hide behind words like diversity, equity, inclusion, like things that are more easy to swallow.Laura: They're palatable. Mm-hmm. Anjali: Yes. whereas anti-racist, it's like, no, this is what we're talking about. We're talking about racism and we're all part of it. So that was kind of why I went in that direction with the name And, Sorry, can you repeat the question?Laura: Yeah, no, I, I guess what I'm, I'm curious about, and sorry if I might have worded it kind of weirdly, but I suppose what I'm asking about what, what does it mean to be anti-racist in the context of nutrition and dietetics and, you know, that could be for you personally, but also kind of more broadly speaking as well.Anjali: Yeah. So I, for me, being anti-racist is not only taking a personal stance of I am dedicated to sort of rooting out racism and calling it out when I see it. I am dedicated to the lifelong practice of looking, just always trying to improve the way that I treat people, my understanding of other people's lives and, um, just being vulnerable, admitting mistakes and learning from them.I think that that is the only way to be, uh, truly anti-racist is to admit, like, you're going to make mistakes. You're going to learn things along the way. And, you have to be okay with that vulnerability and maybe even like shame and humiliation about how you made someone else feel. And I think that, I wish that we could bring this into the dietetics education of just that viewpoint.Like, um, getting comfortable with that. Honestly, I think it starts with being in a group of people who aren't like you. And so you can't be assured that what you say is going to be acceptable and understandable by everyone. You need to be challenged by people who are bringing other viewpoints to the table and who feel comfortable, and safe enough to call you on that.And it's when, if the room is 83% white as it is in dietetics in the us, no person of colour or very few will feel comfortable stepping up and speaking up because it is not a safe space for them.Laura: Yeah, so I think it's, you know, safe to say that nutrition and dietetics has a white supremacy problem, both in terms of the makeup and representation of people who actually become dieticians. And we were kind of speaking off mic a little bit before about just the, the barriers of entry to accessing nutrition and dietetics as a profession.But then I think there are also the structural things as well that are upheld by institutions that, that hold power within the profession. So in the US it's the Academy of Nutrition and Dietetics. In the UK it's the Association for Nutrition in the British Dietetic Association. And I think they form some like mega conglomerate of nutrition associations as well, which is also like really weird power hoarding.But, yeah, so I, I'm wondering, you know, for maybe any, Nutrition students or actual practicing professionals who are newer to this work and, and don't really fully understand like the, the extent of the problem besides just, you know, representation in invert commas. It maybe it would be helpful for us to give some examples of, you know, where it maybe shows up in our counselling and our recommendations and maybe some of the structural side of things as well.Anjali: Sure. Um, well, I can also talk a little bit about I, what I see as the missed opportunities that if, so first, I mean, the first just huge missed opportunity is to just admit mistakes and say we're sorry. You know, dietetics was a field that was established to kind of give white women scientific legitimacy and like many fields established to empower white women, it, it's did that by disempowering women and men of colour. And so I think it starts with that, just admitting, you know, we have made mistakes along the way, but we want to, to do better. You can't really heal and change until you take that first step. And in not taking that step and in sort of doubling down on No, we're, we're making the changes that need to be made, just don't ask too much about what we're doing. They're just missing out on an opportunity to really serve, really like serve dieticians better by giving them the resources they need to more effectively and empathetically work with clients of colour and, and communities of colour, you know, immigrant communities. I was talking to a friend and just talking about like, how amazing would it be if, if we could turn to our professional organization for resources around, you know, like culturally appropriate recommended food lists for different diet-related diseases for, for patients of all different cultures. They have the money to do that, you know, they have money to do so many things, and it seems like that is just a baseline, just very baseline what, what dieticians need in order to better serve the people that they work with.Laura: Just to kind of like, just to go back a, a tiny second, I, I think what we're saying is that the, the roots of the nutrition and dietetic profession were sort of established in the image of white supremacy, I think is maybe one, one way to, to think about it. And for context, for people who, who maybe aren't familiar, didactics is an evolution of home economics as a profession. And at the time of its creation, it was considered to be this like super empowering scientific evolution of that profession. But what Anjali, you are saying is that yes, and it only liberated and empowered white women.And as a result, ended up creating this deep inequity in, not just in the people who could access the profession, but also in the way that we practice nutrition and dietetics. Because it's then not reflective and not inclusive of the folks that we are going, that we are, you know, ostensibly trying to help.Anjali: Yeah. Because if it's only white women deciding what healthy food is, and then, and those white women are the ones that the government are like, oh, they are the ones that are following the latest scientific research and they're the experts. So we're gonna ask them what is healthy food. And now the government is using their ideas around healthy food to inform so many different policies from what we serve in schools, to what's on My Plate, which is what we, we use to kind of talk about the ideal healthy diet.And in just kind of, you know, we talked a little bit about the characteristics earlier off mic, talked about some of the characteristics of white supremacy that show up in dietetics, and there are so many, but, um, just this is making me think about the worship of the written word.And now that, now that it's all about, like, well we're scientific, so you have to take us seriously because we're a scientific profession now. So if it hasn't been published in a peer-reviewed journal, is it true? But so many cultures, you know, nutrition knowledge is passed down. Through oral, through, you know, people who maybe don't have a scientific degree, but have been taking care of members of their community for their entire lives, like at these other alternative ways of passing down important nutrition know knowledge.But because it is not written down in a venue that is deemed, you know, authoritative, then it doesn't, it's not true. It doesn't matter.Laura: Oh, so many things that I just wanna kind of like touch on, you know, that, that you've mentioned there, cuz this is like a really important aspect of what we're talking about. So first of all, you mentioned white supremacy culture and I don't think a lot of people are aware that the, the characteristics of white supremacy culture have been kind of, not that this is like the be all and end almost, you know, comprehensive, there's lots of ways that white supremacy culture shows up. But what we are talking about specifically when we say the characteristics of white supremacy culture is from a piece by Kenneth Jones and Tema Oak Hunt from the Dismantling Racism: A Workbook for Social Change text, which I'll link to in the show notes.And I think it's a really important read for people who are like, aren't familiar with what we're talking about when we talk about the characteristics of white supremacy culture. So that's the first thing that I wanted to say. And then, yeah, this, the second thing around what you're naming is epistemologies or, or ways of knowing, that, that are outside the realms of science.And you know, in nutrition and dietetics, we are told, we are taught that science is the be all and end all. And if there isn't any evidence to support a recommendation, then we can't use it. And what ends up happening is, I mean so many things, but we end up weaponising science to gaslight recommendations that, or medicines that, have been passed down through different cultures for, you know, eons and eons. And then I think about what happens there in terms of, of a really creating a really imbalanced power dynamic as well between the, the clinician, the practitioner and the client and, and how that really renders people powerless in that interaction.Anjali: Yeah, absolutely. And I'm also, when, when you're talking about it now, I'm just thinking about it, you know, if you are a nutrition student or an intern coming from a culture that does have these long cultural practices that sort of disagree with, with what your textbook is saying, just that feeling of disconnection and pain that, that causes of, okay well I either have to sort of turn my back on my family, my friends, my ancestors, or be weak in front of my professors and my fellow interns. So we're just putting, we're putting people from other cultures that want to enter the field into a really painful place, I think.Laura: Yeah. Absolutely. Absolutely. And I'm wondering, I think that was a helpful way to kind of illustrate what some of you know, why this is something that we need to address in the field of nutrition, not just in field of nutrition and dietetics, but everywhere, but, you know, using the lens of nutrition and dietetics. I wondered, you know, if we could talk maybe a little bit more about something you touched on before, which was about nutrition recommendations in things like, you know, the dietary guidelines that were recommended and something that you wrote about recently, which I'll link to as well, is the recommendation that, you know, everyone should have milk. And this is a very specifically US example, but I think it's a really good one, a really important one. Would you mind sharing a little bit more about, you know, how the, the unbearable whiteness of milk?Anjali: Okay. . Yeah, so, I don't know how it is in the UK but um, the My Plate, which sort of is the consumer-facing ideal plate for people, has a serving of dairy on this side. And It all struck me as interesting, even as a student or just like confusing because, I think something like 60% of the world, 65% of the world actually can't digest lactose as adults.So because of this recommendation for dairy in schools in the US, students have to take a carton of milk with their lunch unless they have a written note from a doctor exempting them, in which case they can take something like soy milk.Laura: So, can I just clarify something? And again, like my, I haven't worked or studied in the US for a long time, but my understanding was that, and I think this is why it's particularly pernicious, is that if you are on, So there's like different tiers of school lunches in the US, there's kids who just pay full price because they can afford it. And so this program is kind of means based. And for, poorer kids, they can either get a reduced cost or free lunch. However, if you're, if you're just buying your lunch, you can just, I think you can just get whatever you want off of the line. But if you are, if you qualify for a reduced or free lunch, you have to take certain components. So you have to take like a fruit, a vegetable, the whole grain, the protein, and this carton of milk. Is that, is that still theAnjali: Thank you for clarifying. So the reason why it needs to be on the tray is so the school can get reimbursed by the federal government for that meal. So it's most relevant for students who are getting the free or reduced-price lunch, because meals...Laura: Sorry, I was just gonna say, those are disproportionately the people who can't drink the milk. Anjali: Oh, yeah, so it's mostly, it varies by like racial background, but the major, like vast majority of people of colour do not have the ability to digest lactose in adulthood. So it doesn't quite, you know, this whole program was set up in the 1940s, so in a lot of ways it doesn't really make sense anymore, just because, you know, that was like a different time when the country had different needs of not only needing to support the dairy system, but also, you know, kids were suffering more from like under nutrition and milk was a very easy way to get a lot of calories, fat, vitamins, things like that. So it's just a different time and place and it's also why are we operating... in the article I talk about if, if, you know, lactose intolerance, only affected 5% of the population, which is the case if you have Northern European ancestry, then it would make sense that it's on those who can't digest lactose to get the note from the doctor exempt, you know, get their alternative drink.But we're operating from a place where public schools in the US are disproportionate and recipients of free and reduced lunch in particular, are disproportionately black and brown students who disproportionately cannot digest lactose. But we aren't starting with their reality as the defaults.Instead, it's sort of the reality of the white students who can drink lactose and, and they're the starting place. Because, you know, if you are studying any sort of like health behaviour you know, anytime you erect a barrier to get to the sort of outcome you're looking for, it's going to, people are gonna drop off. So if it's you have to go, well, first you have to have health insurance and have a doctor for your child. Already a barrier. Then you have to take time off work to bring your child to the doctor in order to get the, get the diagnosis of lactose intolerance and get the note to give to your school. So just all these different barriers that are erected, that are making it harder for families of colour to just get a drink that's not going to cause their child's digestive distress. It just seems really, I don't know, kind of,Laura: Regressive and backwards and yeah, like harmful, violent.Anjali: Mm-hmm.Laura: I mean, and like, I think we could spend all day talking about how this shows up. You know, I'm thinking about it in the, the context of parenting for a second as well, and how these nutrition recommendations kind of filter through to the public, but in a way that becomes like, again, like slow violence where, I'm thinking of it in the context of infant feeding, for example, and I'm not sure how it is in the US now, but in the UK there's this like real push, especially from white nutritionists on Instagram, that you should be pushing green foods first for your child to help them develop a taste for savoury foods.And, there are these like really wild, kind of like two-week feeding schedules with like different savoury tastes for your infant that you need to start them on. You're like nodding, like, you know exactly what I'm talking about. Right? And like I had, you know, I have friends who, we have kids around the same age and they, when they came to weaning, they were coming to me being like really stressed out about this green foods first thing, because that's not the foods, those aren't the foods that they eat culturally. And they were really concerned that they were doing harm or, or like causing this irreparable damage to their child by not giving them these foods and just causing so much stress and anxiety.So it's just like another way that this, this shows up in the world of parenting. And yeah, like I said, we could probably sit and think of examples all day long, I just thought that was a pertinent one as well.Anjali: Yeah. I just have no more patience for making people feel bad about their choices based on these white-centered principles of what is healthy. And it, it's just really frustrating. I think living in a place like New Orleans that has a food culture that is really strong and vibrant and really different from, pretty much every recommendation that is, is given by any sort of nutrition body, I really, I just couldn't stomach telling people, you know, Oh, that dish your grandmother has been making for your entire life that her grandmother made for her entire life, it's just, you just shouldn't be eating it.Laura: Or here's a way to healthify it and completely likeAnjali: Oh yes, Um, and yeah, uh, it was just embarrassing and sad. I just couldn't do it. I just couldn't, I couldn't stomach it anymore.Laura: So, I'm just wondering for students or professionals who are, are listening to this or reading the transcript and resonating with what you're saying, who are feeling that discomfort in their body when they're, you know, their preceptors in their internship are like, You have to recommend brown rice when like this, the person in front of them, all, all their family knows is, is white rice. And that's just like one tiny example obviously, but one of many, yeah, that they're feeling that discomfort and that disconnect and they, they want to kind of, I suppose, interrogate this a little bit more and, and start to make changes in their practice and, and, and have the tools, I suppose to create change more systemically. Aside from your substack, which I will obviously link to, what are the, the resources and, and the places that you are looking to, to help with this work?Anjali: So, I would say just in, just to find a safe person or place, in person to discuss those things. It's really hard and potentially dangerous to your internship to speak up in the moment because there is that power, um, differential between preceptors and the interns. But I also think it's really important to be able to process it. I was lucky in my internship, and I, I don't know if this is always the case, but in, in most of my rotations I had a partner and my car kind of became, or her car were like the places where we just deconstructed what we had seen. You know? Did that give you a weird feeling? Me too. And just being able to talk about that and, you know, if you can't find that in person, then just talking to someone on the phone, just anyone where you can just decompress, get it out and, and walk through it, because I think it is, it just kind of like rocks you from the inside to witness these moments that you know are wrong and harmful and to not be able to speak about them. And then honestly, I, it's kind of been frustrating because I set up my Instagram in 2020 when it was like, Oh, I think dieticians are ready to talk about this.Had to step away because like you had a, had a, an infant and just couldn't, couldn't keep up with it. And came back to it earlier this year to to take a deep dive with my newsletter and was like, Wait, nothing has happened. No other avenues have opened up. I'm in a couple Facebook groups, one called hashtag inclusive dietetics that was, I think, established for some sort of research study, and it's not that active. But that's like one small place where, you know, for example, a student recently posted about a problematic assignment that she got, she or, or they. And then that's kind of it.So honestly, with, with my newsletter, I hope to build up a community where people can gather, that do wanna talk about these issues because I, I myself, I'm kind of like want to create the thing that I have been unable to find. Outside of nutrition, dietetics, I think there are a lot of, places to gather, you know, I find a lot of affinity in my public health groups because racism as a public health problem is something that we study. And I am involved with a couple local food policy councils. That's something I wanna write about, um, upcoming is just like how much opportunity there is to both like support change in the food system through a local food policy council, but also just meet like-minded people.And I very rarely meet dieticians who are part of these councils. But you know, each, each one has a racial equity subcommittee that I'm also a part of. So it's just a place to be able to talk through some of these issues. And a lot of times they can be very localised to where you live. Like what is the history of your town, what kinds of racist systems were established over the years and how can you dismantle them?And to be honest, like it's much easier to pass policy change at the local level and can, can make a huge impact, people that live there. So personally, that's where I find that kind of support.Laura: Yeah. So it's, it sounds like what has been really important to you is, is kind of getting stuck in, into that, like, into the, the work as it were, like doing the work, getting involved at a local kind of policy level, organisational level. And what I might do as well is just link in the show notes to a couple of like books and resources and things if people want to just kind of maybe, you know, and I'm speaking from my experience here, like I don't always feel like I have the language and the tools and that's also white supremacy culture showing like it doesn't have to be perfect, but if you want to have kind of a baseline understanding of like, you know, some of the issues, some of the ways that white supremacy, you know, shows up, then there are definitely a couple of books that might be able to help you with that as you're trying to find your feet. And I'm speaking specifically to white people here. And I think the other thing that I wanted to say is, you know, white nutritionists, dietitians, white students, it's on you to be doing the work that might not be safe for our colleagues of colour whether that's in professional organisations, whether that's in university settings. Like I, I get, like, I get that it's also, you know, when it's your degree, it's, it can also be not safe to, to say anything but where you have some power to push back, please use that, you know, and keep yourself safe also.Anjali: I think it's so important that everyone do some sort of anti-racism training that forces you to confront your own internalised issues. And I, you know, I think reading books and educating yourself is so important, but there's no replacement for that experience of, especially if you can be in a room or in a Zoom space with people from other backgrounds from you and make mistakes. I think that's such an important experience to have, just to know that I can make mistakes and I will bounce back from it. Also, maybe if you're not used to, I'm shouldn't be speaking right now. Like, this isn't my place to speak. No one needs to know my opinion on this right now. And I feel those spaces are places where you will get called out on that. And I think that's a good experience. So I went through the Undergoing Racism Training, through the People's Institute for Survival and Beyond. Highly recommend that. I believe it's a three day training if you can get your employer to pay for anything like that. I think this type of training is more helpful than say, like an anti-bias training because really talking about the roots of things, after I did the training, I basically felt like sick, like I felt like I had a cold for like three days afterwards because I just really had to go deep into myself, both my own internalised issues about others, and then also realising like how white supremacy had affected me. So I think it's important, you know, BIPOC people, white people, everyone should do that type of really challenging work least once in your life.Laura: Yeah. And, I think what you're naming there is so important. It's something that with, that folks with a lot of privilege especially are not at all used to, which is sitting with discomfort. And I think that's what your invitation is really, is to sit in the discomfort and that's where deep learning and deep growth happens. You know, we can intellectualise things all we want by reading it in a book, but the actual work is in sitting in that discomfort and you're only gonna be put in that discomfort if you're, you know, in a room full of people that will challenge you and, will push you.So yeah, thank you for, for naming that. And, I will link to that training in the show notes. And also I'll include some trainings for UK-based folk as well because there are some great people in the UK doing this work in earlier settings in, you know, other organisational settings. So yeah, please check those out. Before we like wrap up, was there anything else that like, felt really important to say.Anjali: Um, just that, you know, I think that people do have the ability and the opportunity to make change in their individual workplaces. Even if, you know that isn't coming from the higher ups in the nutrition and dietetics world. You can, you can change, you know, how you interact with clients to make it less you know, rooted in paternalism or, do more to create true deep community engagement with the communities that you, you work with.And, until, until we do get that wide-scale change, I think, like, don't feel, don't feel disempowered, don't feel crushed by how much needs to get done. I think there are small changes that people can make, just by changing their mindset and, and taking that step to serve people better.Laura: Yeah, absolutely. Thank you for that. I think that's, it can feel, yeah, when you are trying to tackle a huge system that can feel really disempowering. So just thinking about, okay, what are the, what are the little things that I can do to make someone I'm working with feel more comfortable, feel more held and seen and, yeah, not lectured to.At the end of every episode we share something that we've been snacking on. So it can be a literal snack or it can be just something that you recommend and want to share with the audience. So, do you mind sharing what you are snacking on right now?Anjali: Yeah, so my mine is sort of a like a life practice and then with an actual physical product to recommend. So life practice is that on Fridays, in my household we started doing screen-free 24 hours. So starting on Friday when my kids get home from school. And that's been really great just in general cuz I have an eight-year-old and he was getting towards the, like I just wanna be on my iPad all the time. It was really difficult at first. My husband described it as watching train spotting like the first night that he couldn't have his screen after school he was just sort of lying in the snow.We've been doing this for about nine months now. But now, you know, everyone's sort of in a rhythm and after, our two-year-old goes to bed, my husband, eight-year-old, and I play a board game together. That's sort of our wind down thing on Fridays. So, that's been really nice because I love board games, played a lot of them with my family growing up and, my husband and I are kind of into a lot of like indie board games. So one that we've been playing all at lately is called Wingspan and it's very peaceful and soothing. You just have these different habitats and you populate them with birds. So the cards are like really beautiful, these watercolour paintings of birds with different facts about them. It has a lot of components that I won't go into, but it's just, it's very fun. Like you do different rounds, there's these little egg sort of game pieces that are really satisfying in their colour. You know, like I feel like the feeling of a game piece is like 25% of the experience of playing a game. So yeah, it's just a fun, interesting, sort of unique game that is a really good time for the whole family. So we've been into that.Laura: That's really cute. I need to check that out. My husband loves an obscure board game. Our like cupboards are full of things that we can never play because our toddler does not sleep.Anjali: Aw.Laura: I'm also jealous of, of the fact that your child like, goes to bed time that allows you to still have somewhat of an evening.Okay. So my, my snack, if you will, is actually a meal. This is a recipe that has been kind of having like a bit of a moment on Instagram, so people might have seen it, but it's Ruby Tandoh's Chilli Crisp Gnocchi. I don't know if you are familiar with Ruby's work, but like, she just released her cookbook, Cook As You Are, in the US and like she shared this recipe and it's just kind of like taken on a life of its own it seems. But it's the simplest, easiest, quickest like week-time dinner that has like five ingredients, literally takes 15 minutes and is so delicious.So, you basically just cook the gnocchi, then you melt some butter in a fry pan, toss in the chilli crisp oil, add in some capers, and then like coat the gnocchi with that mixture and then add some parmesan and it sounds bonkers, but it's so delicious and I..Anjali: ThatLaura: I keep a couple of gnocchi aside for my two-year-old who probably won't eat anyway because he is two, and like just put some like, but like melted butter and cheese on that for him.And then I just like stir fry some veggies quickly on the side and that's like it, and it's so delicious and so easy. So I'll link to the recipe for that. Her cookbook is really good as well. It's all about like really quick and accessible meals that don't have a ton of ingredients and it's like split into sections of like, I'm really hungry and I wanna eat right now, versus like recipes where you have a bit more time to invest in them. So yeah, that's my thing.Anjali, can you please share where we can find you on the internet?Anjali: Sure. So, um, you. Read and subscribe to my Substack at anjaliruth.substack.com. Um, my first name is A-N-J-A-L-I. My middle name is Ruth, named after my great aunt. And then my Instagram is @antiracistrd - those are the two best ways. Yeah.Laura: Yeah, I'll link to all of that in the show notes. And also like some of the, the pieces that we mentioned you've talked about like sort of your path to becoming anti-racist dietician and also like that whole milk fiasco. So I'll link to both of those. Anjali, it was really great to actually be able to talk to you in real life as opposed to just messaging on the internet. So thank you for being here and I'm excited for everyone to go check out your newsletter cause it really is great.Anjali: Thanks so much, Laura.OUTRO:Laura Thomas: Thank you so much for listening to this week's episode of Can I Have Another Snack? If you enjoyed this episode, please take a moment to rate and review in your podcast player and head over to laurathomas.substack.com for the full transcript of this conversation, plus links we discussed in the episode and how you can find out more about this week's guest. While you're over there, consider signing up for either a free or paid subscription Can I Have Another Snack? newsletter, where I'm exploring topics around bodies, identity and appetite, especially as it relates to parenting. Also, it's totally cool if you're not a parent, you're welcome too. We're building a really awesome community of cool, creative and smart people who are committed to ending the tyranny of body shame and intergenerational transmission of disordered eating. Can I Have Another Snack? is hosted by me, Laura Thomas, edited by Joeli Kelly, our funky artwork is by Caitlin Preyser. And the music is by Jason Barkhouse. And lastly Fiona Bray keeps me on track and makes sure this episode gets out every week. This episode wouldn't be possible without your support. So thank you for being here and valuing my work and I'll catch you next week. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit laurathomas.substack.com/subscribe
There are so many infant milks and formulae available that it can be confusing to healthcare professionals, let alone parents. Where did they come from, what do they contain and what about specialist prescription-only formulae. Host Dr Ashley Reece takes a deep dive into all these issues with our special guest Bahee Van de Bor - dietician and spokesperson of the British Dietetic Association. You can explore more about Bahee's work at www.ukkidsnutrition.com
For many of us, the relationship we have with sugar is love at first taste, and that love usually lasts a lifetime. 对于我们中的许多人来说，我们与糖的关系是一见钟情，而这种爱通常会持续一生。But what price do we have to pay for this truly addictive, sugary love? Rotten teeth? Heavier bodies? Raised blood sugar levels? Or even type 2 diabetes?但是，我们必须为这种真正令人上瘾的甜蜜爱情付出什么代价？烂牙？更重的身体？血糖水平升高？甚至是2型糖尿病？Time to quit perhaps? Easier said than done. 也许是时候退出了？说起来容易做起来难。What's the alternative? Many would suggest using sweeteners as a substitute. But are sweeteners healthier than sugar?有什么选择？许多人会建议使用甜味剂作为替代品。但是甜味剂比糖更健康吗？Sweeteners are usually low-calorie or calorie-free substances that have a similar taste to sugar. 甜味剂通常是低热量或无热量的物质，其味道与糖相似。It is estimated that more than a quarter of British households buy artificial sweeteners to help cut their sugar intake.据估计，超过四分之一的英国家庭购买人造甜味剂来帮助减少糖摄入量。The European Food Safety Authority (EFSA) has approved some of the health claims food manufacturers have made about sweeteners such as xylitol, sorbitol and sucralose. 欧洲食品安全局 (EFSA) 已批准食品制造商对木糖醇、山梨糖醇和三氯蔗糖等甜味剂的一些健康声明。These include preventing tooth decay and controlling blood sugar levels.这些包括防止蛀牙和控制血糖水平。According to the National Health Service in the UK, sweeteners are safe to use and are especially helpful for those who are diabetic.根据英国国家卫生服务局的说法，甜味剂可以安全使用，对糖尿病患者特别有帮助。 Sioned Quirke, a spokesperson for the British Dietetic Association says, “As a dietician, I support and promote the use of sweeteners in cooking and diet." 英国饮食协会发言人 Sioned Quirke 说：“作为一名营养师，我支持并提倡在烹饪和饮食中使用甜味剂。”She also says that "There is no evidence to suggest that low-calorie sweeteners, such as saccharin, aspartame and sucralose, are harmful or bad for you.”她还说：“没有证据表明糖精、阿斯巴甜和三氯蔗糖等低热量甜味剂对您有害或有害。”But many have concerns over the long-term effects caused by using sweeteners. 但许多人担心使用甜味剂会造成长期影响。 Dr Robert Lustig, author of 'Fat Chance: The Bitter Truth About Sugar' would not endorse sweeteners as an alternative to sugar because, “We have a dearth of data”. 《脂肪机会：糖的苦涩真相》一书的作者 Robert Lustig 博士不会认可甜味剂作为糖的替代品，因为“我们缺乏数据”。According to Dr Lustig, organisations like EFSA only require studies which test if something will poison a person in a short period of time, otherwise known as acute toxicity studies.根据 Lustig 博士的说法，像 EFSA 这样的组织只需要测试某些东西是否会在短时间内毒害人的研究，也就是所谓的急性毒性研究。 But we still don't know what the long-term effects are.但我们仍然不知道长期影响是什么。Dietician Emma Carder says on the NHS Choices website, “While more research is needed, sweeteners continue to have a useful role in offering a sweet taste without adding extra calories.”营养师 Emma Carder 在 NHS Choices 网站上说：“虽然需要更多的研究，但甜味剂在提供甜味而不增加额外卡路里方面继续发挥着有用的作用。”词汇表sugary 甜的rotten 非常糟糕的、不好的blood sugar levels 血糖水平type 2 diabetes 2型糖尿病a substitute 替代物，代用品low-calorie 低热量的，低卡路里的calorie-free 无卡路里的artificial sweeteners 人造甜味剂cut one's sugar intake 减少糖的摄入量health claim 健康声明xylitol 木糖醇sorbitol 山梨糖醇sucralose 三氯蔗糖tooth decay 蛀牙diabetic 糖尿病的，糖尿病患者saccharin 糖精aspartame 天门冬氨酰苯丙氨酸甲酯（一种甜味剂）endorse 支持，赞同dearth 缺乏，不足acute toxicity 急性毒性
The ketogenic diet is everywhere you look, promoted as a quick way to lose weight. It seems to tap into something within many of us and comes with the added attraction of appearing to be based in some scientific theory. There is also the fact that there is evidence that, under proper medical supervision, the low-carb diet can be effective for children with drug-resistant epilepsy. But is it all it's cracked up to be when it comes to weight loss and could there be some damaging effects? Keto certainly has a number of high-profile supporters, but there are just as many people warning of the dangers. In this episode of the Table Talk podcast, Stefan Gates is joined by the London Chair of the British Dietetic Association, Sophie Medlin, to explore the science and bust the myths. She sets out what a typical keto diet meal plan might look like, how ketosis works, and why the diet is proving so popular. She also discusses potential risks to gut health, the impact the diet can have on our relationship to food, and concerns about the lack of evidence around its long-term effects. Sophie also offers some advice on how to establish a sustainably healthy diet. Sophie Medlin, Consultant Dietitian, Director of City Dieticians, and Chair of the British Dietetic Association for London Sophie worked for many years in hospitals before moving to a career in academia where she was a lecturer in Nutrition and Dietetics at King's College London before leaving to run City Dietitians and work as a consultant. In her clinical work, Sophie specialised in managing the nutritional needs of people with intestinal problems. She is considered a leading specialist in the dietary management of bowel conditions such as Crohn's disease, ulcerative colitis, diverticular disease and the nutritional management of colostomies and ileostomies. Sophie carried this through to her research which focuses on the nutritional consequences of bowel surgery. Her experience in complex nutrition support sees her overseeing the nutritional management of patients with complex feeding needs such as tube feeding and intravenous nutrition support.
How do you persuade people to move to a more sustainable diet? And how do we ensure that we're making choices that are good for our health as well as the planet? In this episode of the Table Talk podcast, brought to you in partnership with Kellogg's Europe Wellbeing Team, we delve into the world of sustainable diets, and look at the role plant-based foods have to play. Stefan Gates is joined by two world-leading voices on the topic. Dr Giles Yeo, programme leader at the MRC Metabolic Diseases Unit at the University of Cambridge, and Dr Hazel Wallace, Doctor and Founder of The Food Medic. They look at some of the psychology behind the food choices we make, and why changing people's diets is often more about persuading than dictating. They discuss how cereals are often under appreciated for the role they can play in a healthy plant-based diet. And they highlight three factors; price, time and knowledge, which they say affect the food choices many of us make. Dr Giles Yeo, programme leader at the MRC Metabolic Diseases Unit at the University of Cambridge, and Honorary President of the British Dietetic Association Giles Yeo got his PhD from the University of Cambridge in 1998, after which he joined the lab of Prof Sir Stephen O'Rahilly, working on the genetics of severe human obesity. Giles Yeo is now a programme leader at the MRC Metabolic Diseases Unit in Cambridge and his research currently focuses on the influence of genes on feeding behaviour & body-weight. In addition, he is a graduate tutor and fellow of Wolfson College, and Honorary President of the British Dietetic Association. Giles was appointed an MBE in the Queen's 2020 birthday honours for services to ‘Research, Communication and Engagement'. Dr Hazel Wallace, Doctor and Registered Associate Nutritionist, and Founder of The Food Medic Dr Hazel Wallace, founder of The Food Medic, is an NHS medical doctor, registered nutritionist (ANutR), and best-selling author. She started ‘the food medic' blog in 2012, as a medical student, in a bid to bridge the gap between conventional medical advice and the latest thoughts and developments in nutrition and other areas of lifestyle. She is currently working as a COVID doctor during this pandemic. Dr Wallace hosts her own podcast “ The Food Medic” interviewing leading experts in their field and sharing actionable advice on how we can live healthier lives and features on James Martin Saturday Morning Kitchen as their resident doctor.
In this edition, Paul Pennington talks to Michelle Vickers from the Head & Neck Cancers Foundation, Dave Smithson from Anxiety UK, Cathy Yelf from the Macular Society and Sian Porter of the British Dietetic Association.
Renal Dieticians: Laura Kyte & Angeline Taylor join Dee Moore to share tips and advice for Healthy weight loss for People living with Chronic Kidney Disease (CKD) They discuss: Being kind to yourself Food Diaries Meals & portion control Fat and sugar Exercise Alcohol and weight loss Mindful eating Further support For updates & more, follow Dee Moore on: Instagram: @diaryofakidneywarrior Facebook: www.facebook.com/diaryofakidneywarrior Twitter: @diaryofakidneyw Youtube: https://www.youtube.com/channel/UChGUfib7lu9eKENlLJ6lafw TikTok: @diaryofakidneywarrior Kidney Kitchen https://www.kidneycareuk.org/about-kidney-health/living-kidney-disease/kidney-kitchen/ Laura & Angeline's Cookbook https://www.kidneycareuk.org/about-kidney-health/living-kidney-disease/lifestyle/ Contact Kidney Care UK Website: www.kidneycarekuk.org Email: info@kidneycareuk.org Tel: 01420 541 424 Facebook: www.facebook.com/kidneycareuk.org Instagram: @kidneycareuk YouTube: https://www.youtube.com/channel/UCeqQTdAsEzXphqjHVtcTD-A To sign up to receive the Kidney Matters Quarterly Magazine Email: info@kidneycareuk.org Kidney Fit Club (Exercise videos by Kidney Care UK) https://www.youtube.com/c/KidneyCareUK/featured NHS Better Health https://www.nhs.uk/better-health/lose-weight/ The British Dietetic Association https://www.bda.uk.com/ The British Heart Foundation https://www.bhf.org.uk/ Patient Webinars https://patientwebinars.co.uk/
Today on The Work Well Podcast we have a fascinating conversation with Elbha Purcell, Director of Dietetics and Wellbeing for Aramark Northern Europe. Elbha and her team at Aramark contribute to the provision of dietetic support to all of the company's healthcare units across Ireland and the UK, as well as the creation and implementation of health and wellness programmes across the region. Elbha has over 18 years experience and holds memberships for the UL Health Professional Council, the British Dietetic Association, the Irish Nutrition and Dietetic Institute, and CORU: Ireland's multi-profession health regulator. I hope you enjoy my conversation with Elbha Purcell.
Welcome to season 2 of the Performance Nutrition Files podcast! This week I am joined by performance nutritionist, Isaac Mourier. Isaac is the current Director of Performance Nutrition and Sports Science at Impact Basketball in Las Vegas. Isaac shares insights into his career thus far and his move to the USA following a professional basketball career in Europe. If you would like to connect with Isaac, you find him on the following social media platforms. Twitter: @isaacmourier Instagram: @imperformancenutr LinkedIn: Isaac Mourier MSc, SENr, British Dietetic Association, ISAK L1
In this episode, Megan Fairhall continues her mission to provide busy women with easy to implement steps towards wellness. Gut health expert Sophie Medlin helps her dispel some of the harmful myths about gut health that are perpetuated by social media influencers.This hour-long episode is jam-packed full of actionable advice. Sophie talks us through her years of experience and just how hard it is for some of her clients to unpack years of false advertising, peer pressure, and diet virtue signalling. In the “Live to Smile” podcast, Megan alternates between speaking to experts and trying their expert advice. Stay tuned for episode #6 to hear how Megan has implemented Sophie's tips in her day to day life. This episode covers:Vegan vs. omnivore dietsMedia driven fad diets Undoing years of harmful fadsCommunity and diet The dangers of skinny teasIntuitive eatingFood-centric marketing termsYour gut and stressVitamin brands Buy products mentioned: http://bit.ly/livetosmilepodLinks and references at: https://www.livetosmile.co.uk/podcast/Connect with Megan: https://www.instagram.com/meganfairhall_/Connect with Sophie: https://www.instagram.com/sophiedietitian/The Live to Smile Podcast is sponsored by Philips. Philips' mission is to make the world healthier and more sustainable through innovation with the goal of improving the lives of 2.5 billion people a year by the year 2030. These are meaningful innovations that help people to be healthy, live well and enjoy life, considering their entire health journey and believing that there is always a way to make life better.
In this episode of AJCN In Press, we travel across the pond, so to speak, and chat with Professor Kevin Whelan, Professor of Dietetics and Head of Department of Nutritional Sciences at King's College London, United Kingdom about his recent publication in AJCN. Dr. Whelan is a renowned investigator in the fields of gastroenterology and dietetics, having undertaken and led extensive research on pre- and pro-biotics, fiber, the gut microbiome, and gastrointestinal health and disease. His research and teaching efforts have received national and international recognition, including Dr. Whelan being appointed as a Fellow of the British Dietetic Association and delivering the prestigious Dr. Elsie Widdowson Memorial Lecture. Be sure to connect with us on Twitter: Dr. Whelan, Dr. Klatt, and AJCN. Find all of the publications from the American Society for Nutrition (@nutritionorg; @jnutritionorg) at our website. Related article: Food-related quality of life is impaired in inflammatory bowel disease and associated with reduced intake of key nutrients
Sophie Medlin is a well-recognised consultant dietitian and is the Chair for the British Dietetic Association for London. Sophie has expertise in gastrointestinal and colorectal health. She worked in acute hospitals specialising in gastrointestinal diseases before moving into academia, where she worked as a lecturer at King's College London. Sophie is a go-to spokesperson for media when it comes to evidence-based nutrition, regularly featuring in print, broadcast and social media. Sophie has specialist knowledge and skills in the management of medical conditions such as irritable bowel syndrome (IBS), colorectal dysfunction, diverticular disease and polycystic ovarian syndrome. Sophie works as a consultant in product development for the manufacture of vitamins and probiotics and enjoys applying her academic research skills in the commercial sector. Contact Sophie: sophie@citydietitians.co.uk CityDietitians.co.uk
For our first podcast of 2021 - Paul Pennington talks to the British Dietetic Association about Celebrity Fad Diets - Blood Pressure UK highlight the importance of 'knowing your numbers - if you've switched to a plant based diet new research from the Health and Food Supplements Information Service shows that a surprising number of people eating less or no meat don't get all the nutrients they need,...and finally Mike Fischer from the British Association of Anger Management looks at anger and the pandemic.
Association governance is an integral part of running a successful organisation can often be perceived as a burden and is therefore overlooked as an opportunity. In today's episode Andrew and Elisa aim to start lifting the lid on governance and get people thinking of it in a much more positive and strategic light. In conversation today are Monica Million, Immediate Past President of the National Emergency Number Association, Nicola Rylett, Trustee of the Institute of Leadership & Management and Caroline Bovey, Chair of the British Dietetic Association.
In todays episode I have the pleasure of chatting to the fantastic Ursula Arens on a subject which is very close to my heart and something I am very passionate about. Being more sustainable in a world where everything is just one click away and so easily accessible.... are we becoming complacent? Do we realise how huge the little changes we make can impact on our future?Ursula Arens is currently a freelance nutrition consultant writer. Ursula has a degree in Dietetics, and has spent most of her career working in the food industry: with a retailer, with a pharmaceutical company and at the British Nutrition Foundation (BNF). She is a member of the Nutrition Society, the British Dietetic Association, and the Guild of Health Writers.We discuss how we can move towards a more sustainable diet: what it is, and what it is not. Ursula is part of the expert group behind the report, One Blue Dot, produced by the British Dietetic Association.Films on Netflix to watch -Down Top EarthBefore The FloodCowspiracyEnjoy !
Sophie Medlin @sophiedietitian is a well-recognised consultant dietitian and is the Chair for the British Dietetic Association for London. You can learn more at https://www.citydietitians.co.uk/ Follow the podcast hosts on social media: Instagram: Ali Haejl @scoobz.mp4 Ali Al Shammari @therealalialshammari alihaejl.com --- Send in a voice message: https://anchor.fm/a2theshow/message Support this podcast: https://anchor.fm/a2theshow/support
Today I am excited to be welcoming Ro Huntriss. Ro has an undergraduate degree in Food Science and Nutrition, a master's in advanced nutrition and a second Masters in Clinical Research. She has worked in the NHS for several years, private practice and commercial business. She is also a published author of several academic papers, including a systematic review published in the European Journal of Nutrition.Today I talk with Ro all about her journey, from education to work. We talk about Ro developing in her career and onto social media; talking about how we use social media for the positives, using it to share our knowledge and connect with others.Unfortunately, there is a negative side of social media, including trolling, something Ro has experienced and has some words of advice for you. We also talk about the misinformation regarding nutrition and dietetics on social media, how to spot this and what we can do about it. Ro highlights the importance of the Blue Dot Campaign by the British Dietetic Association and the petition by Hala El-Shafie (@nutrition_rocks IG; @halael_shafie IG) and Sophie Medlin (@sophiedietitian IG) to Regulate Nutrition Information on Social Media.Recently, Ro has been using her experience in the field to help others starting on their own journeys through internships. In addition, along with her friend Nic (@nicsnutrition IG) and starting the NutriTribe, along with her friend Nic, giving a platform for both aspiring and accredited nutritionist and dietitians to connect.Ro and I also discuss the importance of sustainable living and growing awareness of this within the food, nutrition, and dietetics community. We talk about how we are not all perfect, but we can try and use our voices on social media to try and make a change for the good while keeping within our scope of practice.Throughout Ro has some great words of advice for you and I am so excited to be able to share her words with you this episode.Welcome to Journeys in Food, Nutrition and Sustainability.
The British Dietetic Association recently published a statement Simply put, you cannot “boost” your immune system through diet, and no specific food or supplement will prevent you catching COVID-19 / Coronavirus. Good hygiene practice remains the best means of avoiding infection.” In this solo episode I talk about why it's important to stick to a healthy lifestyle and how it's not just about nutrition but understanding the 4 pillars of health and ensuring equal balance across all four - Sleep, Exercise, Nutrition and Relaxation. So whilst there's no official vaccine against the Corona Virus to provide immunity, we can still work on improving ourselves more and more each day to put our bodies in the best situation for optimal health. Moving onto an often overlooked topic of gut health and if this is unbalanced it could be inhibiting your progress again both physically and mentally. Why we should be eating a wide range of whole plant based foods and the benefits it will give our body from the myriad of nutrients, minerals and vitamins and what they do. Please note that I am not a qualified dietician or nutritionist, this podcast is based purely on my research and opinion. Thanks for listening :) If you found value in this episode then please do rate and review on iTunes and share with those you think it may be of interest to. To get a copy of your free Nbefit Home Workout: https://www.nbefit.co.uk/ Click here to join the free Nbefit Facebook Community: https://www.facebook.com/groups/404227040241864/ For tips, advice and stories follow: Instagram: https://www.instagram.com/nbefitpt/ Facebook: https://www.facebook.com/nbefitPT/ Sources: https://www.bda.uk.com/resource/there-is-no-diet-to-prevent-coronavirus.html https://www.wcrf.org/int/blog/articles/2020/04/links-between-coronavirus-nutrition-and-immune-system https://www.theguthealthdoctor.com/book https://www.clairebrooks.co.uk/ https://www.ncbi.nlm.nih.gov/pubmed/30336639 https://www.ncbi.nlm.nih.gov/pubmed/15337163 https://theconversation.com/5-ways-nutrition-could-help-your-immune-system-fight-off-the-coronavirus-133356
Today on the show I am chatting with Registered Dietitian & Health Write Harriet Smith. Harriet shares her journey with Scoliosis and spinal fusion, as well as her experience managing other chronic health conditions such as joint hypermobility syndrome. . To find out more about Harriet, check out her website www.surreydietitian.co.uk . Other websites mentioned on the show: Healthline: www.healthline.com The British Dietetic Association: www.bda.uk.com
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