Sunday, 22 December 2013


Having kept this blog for over a year now I thought I would have a period of focusing on local matters regarding food and nutrition.

Northamptonshire has a wealth of food producers plus a lovely local food group and one which I have been pleased to get involved with. At the last meeting a new traditional local cheese was introduced and tasted.

Turning to Christmas The British Dietetic Association says ;-

"At Christmas we’re always  surrounded by lots of lovely food and drink. Whilst there is no reason to feel guilty about enjoying yourself, it’s worth remembering that, on average, people gain from one-five lbs (2kg) over Christmas.
Now you know why Santa is such a jolly fellow! But don’t despair, Christmas doesn’t have to be about
overindulgence and ‘unhealthy’ food.

Did you know that people eat their way through about  6,000 calories on Christmas day? That’s about three
times as much as we need".

The BDA fact sheet has lots of helpful tips on eating and drinking over Christmas

Christmas Vintage Frame

Tuesday, 17 December 2013


I am really keen that people know about nutrition and apply it in a practical way.

Over the years I have provided all sorts of training and this includes;-

  • Food safety --level 1-4
  • Nutrition --level 1-4
  • Nutrition and Health --level 1-4
  • Nutrition and sport
  • Malnutrition assessments
  • Cooking of various types
  • Nutrition and Diabetes
  • Health promotion
  • Audits
  • Training trainers
  • Special diets
  • Nutrition for weight loss
  • Diet and older people
  • Plus various bespoke courses for groups 

For information and to contact me about any courses go to;-

Nutrition & Dietetic Services

Sunday, 15 December 2013

Book out in January

I was pleased to help with this as it has some lovely recipes for all sorts of dishes including soups as well as cakes.

It is soon to be out in paper back in January

While I love e books and my kindle there is nothing like the real book when you are following a recipe


Thursday, 28 November 2013


Last year I put this recipe on my blog and have been asked to pit it on again so here it is

Karderio Christmas Pudding Clip Art

Having looked at most luxury style Christmas puddings as well as recipes for homemade ones using traditional ingredients like suet in them I found that most provided around 600kacls and 80g carbohydrate per portion. So I was given the challenge of developing a lower calorie and carbohydrate pudding.
This is what I made and it makes 8 small portions and each portion provides 204kcal 43g carbohydrate, 1.4 g fat, 0.3g saturated fat and 0.3g salt.
It was quick to make and also cheap. It will not keep so make it only the day before or freeze.


200g dried mixed fruit

100ml water

10 ml red wine

1 tbsp oat bran

I tbsp black treacle

200g self raising flour

1 tsp mixed spices

1 420g can of prunes drained

1 egg

Mix the wine and water together (I just washed out a wine bottle)

Pour the dried fruit into a dish

Pour on the wine and water mixture

Leave overnight in the fridge.

This soaking step is important as it plumps up the fruit.

To this mix add the oat bran and return the dish to the fridge

Take the stones out of the prunes and puree—if you have not got a liquidiser a potato masher works well

Add to the mix, then add the treacle and mix through.

Sift together the flour and spices and add to the mix

Finally beat in the egg

If the mix seems a bit dry add a little skimmed milk

Pour into a one and a half pint basin and smooth down

Alternatively pour into 8 small basins

Put in the microwave and cook for 7 minutes on high

Take out of the microwave and let stand for 5 minutes

Cook again for 7 minutes on high and again let stand

Test the inside is cooked with a knife or skewer –if not cooked –then cook again for 5 minutes and allow to stand then check it

The smaller puddings will cook more quickly and so will a pudding in a shallower basin

The pudding will not keep for long so freeze it or cook a day or so before required.

If you do not want to cook in a microwave it can be baked for an hour in a medium oven in a covered basin stood in a bowl of water.

Serve with custard or ice cream or as it is very low in fat a little brandy butter


You can use all wine, port or brandy to soak the fruit if you wish but this will boost the calories.

If you do not want to use alcohol soak the fruit in apple juice

Extra fruit can be added to the mixed dried fruit –dried cranberries are nice

If you want to have a cold pudding the soaked mixed dried fruit with added cranberries soaked in alcohol or fruit juice goes well with vanilla ice cream. You can even layer this up in a pudding basin and freeze it.

If you want to use puree apples instead of the prunes it will give a paler colour

You can use gluten free flour and soy bran instead of the ordinary flour and oat bran


If you do not want to cook a pudding them many of the supermarkets economy puddings seemed to be lower in calories than the luxury ones.

Thursday, 7 November 2013


It is the time of year to make soup--so easy to make plus not expensive.

Tonight I made lentil, parsnip and carrot soup for my husbands lunch and it turned out beautifully.

I just put in a big pan  of water some split lentils, a bag of chopped up parsnips I bought from the local supermarket at 10p for a big bag, a few onions a few potatoes from the garden plus a splash of tomato sauce. I always start with boiling water from the kettle the add the vegetables. Then I simmer for an hour. It needs tasting to see if it needs something else adding like a stock cube or yeast extract or some herbs.

Usually I puree it a bit with a stick blender but often not--depends on how I feel.

There will be plenty for another day and it could also be frozen.

I have been really pleased to help Karen with her book and although she does mention "Cake" in the title  she has some fabulous recipes for soup. The recipes include one for bone broth which is really filling and a real traditional recipe.

The book does have some delicious recipes for cakes and sweet items!


Wednesday, 30 October 2013


I was fortunate enough to attend  the Academy of Nutrition and Dietetics’ 2013 Food & Nutrition Conference & Expo ( .

This year's conference and expo brought together nearly 7,000 registered dietitian nutritionists and other food, nutrition and health professionals, more
than 360 exhibitors and more than 90 journalists for four days of learning and networking.

Highlights from this year's event included:

  • "Seductive Nutrition: Making Favorite Foods Healthy and Irresistible  during which Craig “Skip” Julius, and Lisa Carlson,  shared recent World Menu Reports and current sensory  data to show that one way to improve diets and reduce calorie intake is to focus on making top dishes just a little healthier.
  •  Ellie Krieger's "Bringing Cooking Back
  •  "Unraveling the Science of Food Allergies " Todd Mahr, and Lynn Christie,  provided an overview of the science with regard to food allergies, the guidelines available for diagnosis and management, and a review of the ongoing research to help treat and prevent food allergies.

But there were many more including many briefings on foods I hope to cover plus a massive exhibition of foods and related products

The next conference is in Atlanta in October 2014

 The eat right website has lots of useful information on food and diet

Monday, 28 October 2013



East Midlands Diabetes Study Day – 

Kettering Park Hotel
Tuesday, 12th November, 2013
Kettering Park Hotel
NN15 6XT
9am to 4.30pm
 Attendance costs £90 per delegate, including lunch and refreshments. 
To register, preferably book through or call IDDT on 01604 622837Discounted rate for colleagues
We are also offering a 50% discount if you want to bring additional members from your organisation, so if you book before the end of the month it will only cost at £120 for two places. Please note the discounted second attendee rate can only be obtained by emailing
 Be part of something new
Organised by the InDependent Diabetes Trust (IDDT), the charity which cares passionately about diabetes, this is the first in a brand new series of Diabetes Study Days, which aim to inform, inspire and educate the healthcare community.
 Benefits to you
  • Refresh your diabetes knowledge
  • Learn about new developments
  • Share good practice
  • Pick up CPD points

Confirmed Speakers

Dr Charles FoxDr Mabel BladesJulian Backhouse
Consultant PhysicianDr Charles Foxfrom Northampton General HospitalConsultant Dietician and Nutritionist Dr Mabel BladesJulian Backhousefrom theInstitute of Diabetes for Older People (IDOP)Senior Diabetes Specialist NurseHelen Atkins from the University Hospitals of Leicester
 A day to brush up on advances in the diabetes community
9amRegistration and refreshments
9.30amIntroduction from IDDT Co-chair, Jenny Hirst
9.45am‘How to Get The Best From Your Patients – and How They Can Get The Best From You’, with Dr Charles Fox, a Consultant Physician from Northampton General Hospital
10.30am‘A Passport to Improved Diabetes in Care Homes’, with Martin Hirst from IDDT and Julian Backhouse, from the Institute of Diabetes for Older People (IDOP)
11.30amWorkshops – Care Homes/How to Get The Best From Your Patients
1pm‘Transforming Diabetes Services’, with Bernie Stribling, National Director of the DESMOND programme
1.45pm‘Patient Safety, an Online Education’, with Senior Diabetes Specialist Nurse Helen Atkins, from the University Hospitals of Leicester
2.30pm‘Diabetes and Food – do Your Patients Count Their Carbs?’ with Consultant Dietician and Nutritionist Dr Mabel Blades
3.30pmWorkshops – Diabetes and Food/Patient Safety/Education
4.15pmSumming up and next steps

Sunday, 27 October 2013


I have been writing this blog for well over a year now. It continues to be somewhat random with things that I have found about nutrition and food which I feel will be of interest.

I try to write something fairly regularly but often other work gets in the way. Therefore it tend to be somewhat erratic.

I like vintage things --and really liked this from  "free vintage posters" which I found on the hot deals website.

The messages it contains are still apt today!

classic posters, food, food and drug administration, free download, graphic design, military, propaganda, public health, public service announcement, retro prints, vintage, vintage posters, war, Food, Don't Waste It - Vintage US Food Administration War Poster

Tuesday, 8 October 2013


Sticky Toffee Pudding (Fortified Recipe for Care Homes

As many people know I love cooking and developing new recipes as well as adapting others. I was pleased to be asked to develop some high calorie recipes.
Good nutrition is vital at any age but for those who are older or need extra calories due to healing it is especially important.
 A number of older people need extra calories due to having difficulties with eating sufficient food for their needs. Indeed some older people are assessed as having malnutrition with weight loss, muscle weakness and feelings of apathy plus other health issues. Others may suffer from various forms of dementia which can impact on both swallowing and appetite for foods. Registered dietitians can give guidance about requirements for individuals.
Foods need to be very appealing to eat plus also calorie dense so that additional calories are supplied. The addition of extra calories to foods is termed fortification or some call it supplementation.
In general adding extra calories to foods and dishes can be achieved by adding extra items such as cream, butter and also Millac Gold.
Millac Gold is an easy to use ingredient which allows it to be added to a range of foods.
These recipes provide a range of tasty and appealing dishes which can be easily enjoyed and which provide those all important extra calories. After all there is no point in providing extra calories in a dish if it is not eaten.
The recipes are obviously a bit higher in fat so may need introducing slowly.
I have to say the sticky toffee pudding plus the sauce is the best ever. The sauce was so good I made heaps and then had to freeze it to stop me dipping into it.

The recipes plus a free carton of Millac Gold are available from  

Saturday, 21 September 2013


I am really pleased with the update of this book. I wrote it first in 2004 and it is now in the 5th edition.
Originally I was asked to write is as students liked my lecture notes and these ended up being this book which was fabulous. It has had some nice reviews.

It provides a comprehensive introduction to nutrition and health. It is published by Ltd

It is approximately £12.00

Intermediate Nutrition & Health, is an ideal text for use on Intermediate Nutrition & Health training courses and to support specialist in-house nutrition training courses.
  • Title: Intermediate Nutrition & Health
  • Author: Dr Mabel Blades
  • Pages: 144
  • ISBN: 978-1-909749-13-9
  • Illustrations: Full colour
  • Format: B5 firmback, gloss finish
  • Published: 2013, 5th Edition
It has been developed to take the reader effortlessly through a complex subject. It provides a good, comprehensive basis for anyone wanting to study the subject with easy-to-assimilate sections which are enlivened by memorable illustrations. Subjects covered
  • Food, nutrition and health
  • Factors affecting food intake and choice
  • Macronutrients
  • Micronutrients
  • Fluids including alcohol
  • The fate of nutrients
  • Nutrition for different life stages
  • Healthy eating and malnutrition
  • Therapeutic diets
  • Ethnic minority groups and their dietary requirements
  • Promoting healthy eating
  • Factors affecting the British diet

Friday, 6 September 2013


This is the time of the year for harvesting potatoes so I thought it apt to talk about them. Often they are regarded as fattening which is a shame as they are a useful carbohydrate. They also provide vitamin C plus fibre if eaten with the skins on.

Lille, France – September 4, 2013. 

During a McCain sponsored press conference held in Amsterdam, The Netherlands last Tuesday,various potential health benefits of potatoes were discussed. 

This event took place at the same time as physicians from around the world were discussing advances in medical prevention and management of widespread cardio-metabolic diseases such as high blood pressure and type 2 diabetes. With such diseases representing the world’s leading cause of premature death and the concept of ‘sustainable nutrition’ at the heart of insuring access to safe and nutritious foods today and tomorrow, these two topics have now
become major public issues.

Wednesday, 28 August 2013

meeting on nutrition in Northants

FreeFrom Foodservice Briefing Day is only three weeks away on Thursday 19th September, 

By 2014 Foodservice will be obliged to comply with the EU allergen declaration regulations.

So we have asked Michelle Berriedale Johnson who runs the UK's FreeFrom Awards and Antony Worral-Thompson to bring together and  chair what will be an excellent event.

Antony  will also be previewing the FreeFrom Eating Out Awards to be
launched later in the year.


FREEFROM REMAINS A BLACK-ART IN FOODSERVICE  Michelle Berriedale Johnson & Antony Worral Thompson
• FreeFrom grocery is  well understood, why is it a black-art in food  service?

Emma Read | Horizon Research  What are the FreeFrom offerings on menus nowadays.


THE VENDING INDUSTRY  Gillian White | MD | 24 Vend
• The  industry is notorious for only dealing in fat, salt and sugar  laden foods - but why should this be?

ALLERGEN CONTROL IN FOODSERVICE Simon Flanagan - Science Consultant - RSSL

Eileen Steinbock - Head Of Science & Nutrition - Brake

• The FreeFrom Food Awards have been hugely successful in raising the profile of FreeFrom in the retail sector.

THE LEGAL SITUATION - ALLERGIC REACTION IN FOODSERVICE Hazel Gowland | Allergy Action | Herself allergic to peanuts and nuts

Jane Clarke | MD Gluten-free Solutions

CASE STUDY Ruth Holroyd | MD | What Allergy

• The day will have table team brainstormings so you can work with peers on how to take forward your new ideas.

For more info contact
Emma Watson | Event Registrar
The Food & Drink Innovation Network  | London
Sharing innovation best practice in the food & drink industry.

Thursday, 8 August 2013

Weight Management Training

Weight Management
Sharing the Challenges and Solutions in Mental Health and Learning
Disability Services
Monday 14 October 2013
St Andrews, Northampton

A one day workshop with resources to take away

This conference looked so good and it is fairly local to me that I wanted to let people know about it

Conference Aims and Objectives:
Aimed at staff who support others with weight management in mental healthcare and learning disability services.
Presentations and discussions will centre around: ? Sharing the challenges faced in mental health and learning disability services
Developing integrated care pathways for weight management.

Professionals who will benefit from attending:

  •  Nurses / Nursing teams 
  •  Occupational Therapists 
  •  Physiotherapists 
  •  Dietitians 
  • Caterers 
  •  Service Managers. 

Delegates will come away with:   sample ready to use programme, Increased confidence to support individual and strategic change, A positive approach to a long term challenge.

you can access more information at

Wednesday, 31 July 2013


Nutrition is such a fabulous subject that there is always something new to learn about.

I had not really heard much about the "Bliss Point" other than in relation to the food industry
where it is regarded as the correct balance of ingredients like sugar, fat and salt  that tempt
people to enjoy a product.

For nutrients that we like and therefore seek out, there is a particular concentration that makes food most palatable.
  • Too lilttle sugar, and it's not sweet enough. Too much, and it's too sweet. The "just right" amount is the Bliss Point.
  • Too lilttle salt, and it's not salty enough. Too much, and it's too salty. The "just right" amount is the Bliss Point.
  • Too lilttle fat, and it's too bland. Too much, and it's too rich. The "just right" amount is the Bliss Point.

Combinations of  key components in a food product will  tempt us even more than one solitary item.

Suddenly I have noticed combinations of things like "Salted Caramel" cakes, puddings and sauces which I guess provide "triple bliss".


Tuesday, 16 July 2013


It seems awful that in this day and age people can be denied good food and adequate fluids when they are most vulnerable --something I feel strongly about.

So I was delighted to be asked to be involved with this meeting at the RSPH

Nutrition and Dehydration in Care Homes Keeping up Standards
24th September 2013 • 3 - 6pm • 28 Portland Place, London, W1B 1LY
Those residing in care homes are among the most vulnerable in our community and are often solely
dependent on staff to provide their nutrition and hydration needs. Good nutrition and hydration are
fundamental aspects of good care. It is vital that those responsible for providing these services are
up to date on regulations, standards and know where to go for help as well as feeling confident that
they are providing the best care possible. This event will provide delegates with information on
current nutritional standards and best practice along with practical tips on how to achieve them. It will
also feature cookery demonstrations, case studies and opportunities for networking with colleagues
as well as providing the perfect opportunity to ask experts in the sector any questions you may have.
Speakers include
• Neil Palliser-Bosomworth,
Specialised Medical Diet Chef
• Dr Mabel Blades,
Freelance Registered Dietician and Nutritionist
Who should attend? The event is vital learning for care home managers, catering and care staff, trainers and anyone involved in providing nutrition, hydration and care for the elderly.

For further information and to reserve your place, please contact David Southgate on 020 7265 7356 or

Saturday, 6 July 2013

New Book

Sometimes I find it hard to keep writing and up to the minute blog as work, home and other things get in the way.

I  have been asked to help with a new book which I have to say has some fabulous recipes in it --including ones for cake!


Monday, 10 June 2013


In a previous blog I put in information about an article on malnutrition 

The full version is available at Blades M. Malnutrition in the UK. Perspectives in Public Health, 2013; 133(3). It would be much appreciated if you could add this in at the end, as I 
think Sage require Perspectives to be referenced if an article is reproduced anywhere in whole or in part. 

Perspectives in Public Health is a really useful publication with lots of relevant papers.

Well worth seeing

Thursday, 6 June 2013


Recently had this published by the Royal Society of Public Health --this is a shortened version

Malnutrition in the UK
Malnutrition is estimated to cost the UK twice that of obesity every year, but it is still an often overlooked problem. Dr Mabel Blades, a freelance Registered Dietician and Nutritionist, looks at the problems that malnutrition presents and the solutions that we can use to combat it.

Malnutrition is defined  as ‘a state of nutrition in which a deficiency, excess or imbalance of energy, protein, and other nutrients causes measurable adverse effects on body function and clinical

In the UK most of the focus on malnutrition is in the form of obesity, with over-consumption of calories being the key problem. Under-nutrition is also a very real, but often neglected, problem and this article focuses on under-nutrition as a form of malnutrition.Under-nutrition is defined as a body mass index (BMI) < 18.5kg/m2 and unintentional weight loss greater than 10% within the last three to six months, or BMI < 20kg/m2 and unintentional weight loss greater than 5% within the last three to six months.

Malnutrition is associated with numerous consequences that have an impact on health and wellbeing, including weight loss plus impaired temperature control with the loss of insulating body fat; increased muscle loss (sarcopenia) and resultant weakness and fatigue; apathy; depression and self-neglect; impaired
immune response; increased tissue breakdown and impaired wound healing; osteoporosis and increased risk of fracture; constipation; and anaemia.

These issues related to malnutrition result in increased numbers of visits to general  practitioners (GPs) and an increased risk of hospital admission with a lengthy stay, but if the malnutrition is treated, the effects could be reversed.

Malnutrition costs the UK more than £13 billion per year due to the increased costs of healthcare,
hospital admissions and support.This figure is more than twice the cost of obesity, which the Department of Health quotes as £5.1 billion per year. Yet despite the vast costs ofmalnutrition, it seems very much a
neglected area. Indeed, in a survey of GPs in 2010,4 a large proportion were unaware of malnutrition – as indeed are many managers of services.

Malnutrition at present occurs in:
• 10–14% of those in sheltered housing
• 16–20% of outpatients
• 24–34% of those admitted to hospital
• 30–42% of those in residential care

The National Institute for Health and Clinical Excellence  recommends that people in hospital or in care are
screened for malnutrition. One of the recommended tools to use is the MUST – the Malnutrition Universal Screening Tool. This is very simple and quick to use and is based on five simple steps, using a chart to evaluate the scores:

However, it is not just important to assess who is at risk of malnutrition; it is imperative to do something about it. This means boosting energy intake with enjoyable and acceptable foods pertinent to the individual’s likes and dislikes. This is particularly important in hospital or care settings where there have been cases of neglect.

While one wishes to encourage a healthy balanced diet as portrayed by the Eatwell Plate, to encourage a reversal of the malnutrition more fatty and sugary foods and drinks can be useful to increase calories. It may
be a time to recommend numerous

Wednesday, 22 May 2013

Nutrition for patients treated for cancer

This may be of interest

Author(s):Mabel Blades, (Nutrition and Dietetic Services, Rushden, UK)
Citation:Mabel Blades, (2013) "Nutrition for patients treated for cancer", Nutrition & Food Science, Vol. 43 Iss: 3, pp.236 - 242

Article type:General review

Publisher:Emerald Group Publishing Limited
Purpose – The purpose of this paper is to examine nutritional interventions for patients being treated for cancer.
Design/methodology/approach – This study comprises a literature review plus discussions with registered dietitians.
Findings – A total of 40 per cent of those with cancer are found to have some form of malnutrition. Assessment of malnutrition is recommended. A number of nutrition interventions were found which can be applied in a practical situation.
Research limitations/implications – This paper is a literature review plus discussions, not intervention studies.
Practical implications – The paper may provide practical nutritional applications which can be used by those working with patients being treated for cancer.
Social implications – This paper provides information for those working with people undergoing treatments for cancer.

Sunday, 12 May 2013

PMS and Diet

Pre-menstrual syndrome  (PMS)  plagues many women's lives yet diet can have a beneficial impact.

A colleague has written this really useful book on the subject

Hope it helps

Coping with PMS in Four Steps

The four step Approach to PMS? by Gaynor Bussell. Kindle 
book. ISBN: 978-1-909795-00-6.

 Coping with PMS in four steps using a lifestyle and diet approach. A 
balanced diet, low glycaemic index diets, useful supplements and 
controlling stress and chronic conditions by encouraging weight-loss and 
physical activity.

Wednesday, 8 May 2013

Older people and malnutrition

New Malnutrition Guide for UK WILL Save Lives and Tens of Millions 
of Pounds Each Year

A brand new guide is being launched on 9th May 2013 called Prevention and Early Intervention of Malnutrition in Later Life (best practice principles and implementation guide). The guide, jointly produced by the British Dietetic Association and the Malnutrition Task Force, sets out and defines the principles of best
practice, the moral, legal, quality and financial case for changes in tackling malnutrition in people in later life in the UK.  The guide goes a step further and presents real practical advice and support for health care,
social care and care provided by voluntary organisations to deliver the changes needed to combat the current levels of malnutrition in the UK.

The British Dietetic Association (BDA) is the professional association for registered dietitians in the UK.  It is the nation’s largest organisation of food and nutrition professionals with over 7,000 members.  It is also the
trade union for registered dietitians in the UK.

The Malnutrition Task Force (MTF) is an independent group of experts across health, social care and local government who have joined forces to address the problem of preventable malnutrition and dehydration in older people living in the UK.

Speaking about the launch of the new guide, Helen Davidson, Honorary Chairman of the BDA, said: “For far too long, malnutrition and dehydration has been thought of as a third world problem.  The reality is, malnutrition and dehydration is a very big problem here in the UK.  The BDA’s recent Mind the Hunger Gap
campaign highlighted that on any given day malnutrition and dehydration blight the lives of around one million older people in their own homes in our communities in the UK.  That figure doesn’t take into account those in a hospital or care home settings, so you can begin to see the sheer scale of  the problem. “What is unique about this new guide is, it doesn’t just present the problem, it also sets out some of the solutions needed to address it and make life so much better for so many people.  It also identifies the tens of  millions of pounds that tackling malnutrition could save.  The British Dietetic Association is extremely proud to have worked on this guide that has so much potential to do so much good.

Dianne Jeffrey, Chairman of MTF, added: "One in ten older people are malnourished and 93% of them are in the community. This is where it starts for many people, so we must make every effort to improve prevention and early detection of malnutrition. “There are many different causes and factors that contribute to malnutrition and addressing them requires the concerted effort of all stakeholders. Together we can combat preventable malnutrition effectively and thus improve the health of older people, maintain their independence and save money for the local health economy too."

Some of the savings identified by tackling malnutrition include:

• Fully implementing NICE guidance will result in better nourished patients, fewer hospital admissions, reduced length of stay for admitted patients and reduced demand for GPs.
• NICE identified malnutrition as the sixth largest source for NHS savings.
• Early identification and treatment of malnutrition in adults could save the NHS £45.5 million a year even after costs of training and screening.
• The overall resource impact of increased screening, early intervention and appropriate treatment could lead to a saving of £71,800 per 100,000 people for the average community.
• Tackling dehydration across the NHS could save £950 million in the UK.
• The use of oral nutritional supplements is associated with a reduction of overall hospital re-admissions by 30%.
• Regular screening and monitoring all people in care homes has been shown to cost half the amount of treating those who are malnourished.

For a full copy of Preventing and Treating Malnutrition in Later Life, please
go to

Friday, 3 May 2013


Apple Blossom
May is always a lovely month with the spring flowers really blossoming. I have resolved to try and do more regular  blogs and hope you like this one

What better time of year could there be to celebrate International Mediterranean
 Diet Month? The flowering trees, bright sun, blue skies, and return of outdoor
seating at our favorite cafes reminds us of the beautiful Mediterranean and the
delicious diversity of its culinary traditions.

May is International Mediterranean Diet Month. [

Thursday, 2 May 2013


Approximately 156,000 people died in 2010 in the UK from various types of cancer (Cancer research 2012). Screening and treatments now mean that many more people survive than did in the past.

Advice to those being treated for various types of cancer on nutrition can be of vital importance to both enhancing the outcome of treatments plus feelings of well being.
Unfortunately about 40% of those with cancer have been found to suffer from protein energy malnutrition 

Such malnutrition can markedly affect the outcome not to mention feelings of well being for the sufferer. Indeed patient demise can be severely exacerbated due to malnutrition.

This is a paper from me on the subject which is in Nutrition and Food Science

Table of contents:

Volume 43 issue 3 - Current Issue

Published: 2013

Article type: General review
Please login  [ PDF (310kb) ]

Wednesday, 1 May 2013

Free Training in Nutrition

Education is changing so much and there are now on line courses --often free.

Indeed there are university degree courses which are on line.

In Australia there are a number of  on line courses --again some are free

I had put details of  another course on my blog --but sadly someone hacked in and changed it with an advert --sad that someone can do this

Wednesday, 3 April 2013



Level 4 award in nutrition
RSPH Level 4 Certificate in Nutrition for Institutional Food Services Ofqual Qual. No 600/6878/4
45 guided learning hours

This course is in 2 parts Principles of Nutrition 30 hours plus assessments
Nutrition for Institutional Food services or Nutrition for Physical activity and sport

The assessment is by assignments only which can be done according to time demands of students

This course is in 2 parts principles of nutrition 30 hours – and then 15 hours for the specialist part of Nutrition for Institutional Food services or Nutrition for Physical activity and sport.

It is an extremely useful qualification for anyone involved in care, catering, health or sport.


Please go to the RSPH website to view the syllabus

 and contact me for booking a place on the course

Monday, 1 April 2013


Healthier Foods and Special Diets - Book
I was delighted to be asked to write this book "Healthier Foods and Special Diets" For the Royal Society for Public Health". It is a good basis for nutritional information and also for courses on nutrition. 
I have had some lovely comments about it.
This book provides general information on nutrition and health and has been developed to accompany the Level 1 and 2 Awards in Healthier Foods and Special Diets.
The book has also been compiled for students to accompany the Level 1 and Level 2 Awards in Healthier Food and Special Diets from the Royal Society for Public Health. It aims to give anyone with an interest in nutrition an insight into the subject so that they can make more informed choices about their own diet and that of others.

Chapters include:
  • Government bodies and key organisations involved in food and nutrition
  • Sources of nutrients from foods and fluids
  • Diet and health and the impact of food on our health
  • Special diets including obesity, coeliac disease, diabetes, raised cholesterol
  • Nutrition and Life Stages
It is quite inexpensive at £2.40 per copy