Nominated by: Jayne Wignall, Digital Marketing Manager, Fresenius Kabi Ltd 

MOTIV eLearning Platform, developed by Fresenius Kabi, for Healthcare Professionals.

MOTIV’s aim is to provide a dynamic educational platform that offers evidence-based learning for healthcare professionals to support their clinical practice, by staying abreast of the latest evidence and providing information that can be implemented into daily practice.

What sets MOTIV apart is its commitment to deliver educational content that is written by healthcare professionals for healthcare professionals, ensuring the learning material is relevant, high quality and peer reviewed. The MOTIV Critical Care learning pathway was launched in 2023 consisting of six modules and covering topics such as:

• The Critical Care Experience
• Protein and Amino Acid Requirements
• Determining Energy Targets
• Monitoring Nutrition Therapy

Our modules have been developed to provide digestible and easily accessible content that fits around a healthcare professional’s busy schedule and provided with a personalised, tailored user experience.

Throughout 2024, content will be added to the platform, including nutritional management in COPD, sarcopenia and frailty, Parkinson’s disease, and stroke. The introduction of a “Talking Head” video series will complement the learning modules through dietitians in clinical practice discussing patient case studies.

The clinical education modules are accredited by CPD-UK to certify the content conforms to recognised CPD industry standards and will support the continuous learning of all healthcare professionals with an interest in clinical nutrition.

Since launching MOTIV, over 300 healthcare professionals have engaged and completed the learning modules available.

Feedback from healthcare professionals has been positive:

“I think this was an excellent training package as a general overview of nutrition in critical care”.
[Senior Dietitian, December 2023]

“The post-ICU module was filled with information that could really help develop our service”.
[Senior Dietitian, December 2023]

Over 40% of users have registered with MOTIV based on recommendations from their colleagues, a testament to its content to support CPD learning.

In conclusion, Fresenius Kabi’s MOTIV platform offers an easy-to-access, free educational resource for healthcare professionals, helping to support and maintain their learning.

MOTIV is part of Fresenius Kabi’s commitment to advancing educational resources to benefit healthcare professionals and, ultimately, patient care.

Visit MOTIV: www.motiv-elearning.com.

Nominated by: Aisling Pigott, Registered Dietitian, NHS Wales/ Cardiff Metropolitan University 

Claire Baker is the Lead for SEREN; a structured diabetes education programme for children and young people. This was launched in 2018, and Claire has been determined in supporting the programme to grow from strength to strength.

All healthcare professionals across Wales working in diabetes have access to SEREN resources, training and educational information. She has engaged with key stakeholders, and the programme is now QISMET accredited. SEREN is the only accredited structured education programme for young people with diabetes available in the UK.

Claire has demonstrated:

• Leadership: Working with healthcare professionals across the UK to develop high quality, evidence-based resources
• Supporting colleagues: Claire has supported other nutrition professionals (registered dietitians and support workers) to develop their own resources and embed them into SEREN resources (e.g. SEREN Active, Moving to high school )
• Commitment to patients: She has used the clinical need for clear, educationally appropriate information to be available to patients to drive her project, adapting resources to be appropriate for the whole family and across a child’s life
• Sustainability: Claire has developed SEREN digital, an online resource.

Nominated by: Alison Love-Jennings, Nutritionist, Tilly Love’s Nutrition

I am nominating Zoe Griffiths at ZG Nutrition for her Nutrition Jobs board.

Using Zoe’s knowledge gained from 30 years in nutrition and her extensive experience of supporting nutrition graduates into jobs, she has created a much-needed resource which is the nutrition jobs board for Registered Nutritionists. Being a Registered Nutritionist is such varied and vast profession which encompasses many different roles it is very hard to find jobs in one place. This is why Zoe’s jobs board is so incredibly useful as she puts all the jobs in one place which she constantly updates as she finds out about new job vacancies.

She also provides regular emails, if you are registered with her, telling you what jobs have come up in your area. Amazingly, in the year since she launched it, she has posted 550 jobs suitable for registered nutritionists, which is an incredible feat and has been very encouraging for all of us in the profession to see how many jobs there really are out there. The jobs board has been so popular that it became ranked No. 1 on the first page of Google for the search term ‘Nutrition jobs’ only 6 weeks after Zoe launched it.

Zoe has also shared that it gets over 1500 unique users a week, which shows the importance of the jobs board to those in the profession. So many people say to me how they have been able to apply for jobs in areas of nutrition that they had no idea existed and it is clear from Zoe’s social media how many people have successfully got a nutrition job after seeing it advertised on Zoe’s jobs board. There are so many people in the nutrition profession who are very grateful to Zoe for creating this resource. It is an amazing resource and deserves the recognition this award would provide.

Nominated by: Elizabeth Leversha, Brand Manager, Nutricia

48% of adults in the UK currently use plant-based alternatives to milk in their diet.¹ The majority of hospitals in the UK offer vegan in-patient special menus, snacks and drinks, but providing additional support for patients following a vegan diet with disease related malnutrition is more challenging.²

Fortisip PlantBased 1.5 kcal is the first ready to drink Oral nutritional supplement formulated for the nutritional needs of patients with disease related malnutrition and suitable for those following a vegan diet.

It contains 300 kcal, 12 g protein from Pea and Soy and comes in 2 delicious³ flavours Mocha and Mango Passionfruit.

Not only is Fortisip PlantBased 1.5 kcal suitable for those following a vegan diet, it is also suitable for those who are looking to include more plant-based products in their diet, those following a halal* or Kosher** diets or those who just like the flavours.

Fortisip PlantBased 1.5 kcal Mocha flavour has a 35% lower carbon footprint than our standard Fortisip Bottle 200 ml ONS⁴ – further supporting those patients who want to make the switch to plant-based for a more sustainable option.

<sup>1. “Almost half of UK adults set to cut intake of animal products.” Report from IPSOS MORI 22nd March 2022. Available at: http://www.ipsos.com/en-uk/almost-half-uk-adults-set-cut-intake-animal-products [accessed September 2022]
2. In-hospital nutritional support for patients following a vegan diet. Network Health Digest, 10th February 2022. Available at: http://www.nhdmag.co.uk/nhdbloglibrary/read_200255/inhospital-nutritional-support-for-patients-who-follow-a-vegan-diet-by-samuel-lucking-rd.html [accessed September 2022]
3. Flavours liked and selected by health adults (83) data on file.
4. Based on a UK comparison with Fortisip 200ml Bottle. The Carbon Footprint of both products has been measured in accordance with the internationally recognised standard ISO 14067, verified and certified by the Carbon Trust in 2023.</sup>

^{*Certified by the Halal Food Council of Europe
**Nutricia has Kosher approval for this product}

Fortisip PlantBased 1.5 kcal is a Food for Special Medical Purposes for the dietary management of disease related malnutrition and must be used under medical supervision.

Nominated by: Imogen McKenzie-Watson, Head of Medical Affairs, Abbott

Muscle loss is prevalent in multiple patient types that may require tube feeding, including patients with cancer, those with neurological disorders, surgical patients and those with critical illness.¹ Consequences of muscle loss can be devastating to patients in terms of clinical outcomes, such as increased risk of infection, compromised wound healing, physical disability, poor balance and increased falls, increased length of hospital stay and poorer quality of life.^{2, 3} Muscle loss also has financial implications too. For patients with muscle weakness in both secondary and primary care settings, the estimated annual costs in the UK exceed >£2.5 billion.⁴

Jevity Advance is a category first, new tube feed which was launched in April 2023 and is designed to contain a unique blend to support strength and recovery.^5-7* It is the only medical nutrition high protein tube feed containing beta-hydroxy-beta-methylbutyrate (HMB) in the UK.

The unique blend of Jevity Advance means that it:

• Is a high protein feed (>21% energy as protein). Protein is essential to help minimise declines in strength and function⁸
• Contains beta-hydroxy-beta-methylbutyrate (HMB) (3 g calcium HMB/1000 ml). HMB is a unique amino acid metabolite to increase protein synthesis and decrease protein degradation^9-11
• Contains vitamin D (1000 IU/1000 ml). Vitamin D acts directly on muscle to promote its function through specific vitamin D receptors found on muscle cells¹²

The results to date have been significant. Jevity Advance has been shown to be well-tolerated when used as a sole source of nutrition in community and nursing home residents with or at risk of malnutrition.^13** It has also been shown to lead to higher protein and energy intakes in mechanically ventilated patients in the ICU setting, and potentially improve clinical outcomes, such as reduced ICU-acquired infections.^14***

Jevity Advance contains a unique blend to help reduce muscle mass loss and support strength and recovery from illness, injury and surgery.^*5-7

<sup>1. Sarcopenia : loss of muscle mass. A healthcare professional fact sheet, 2021 : factsheet_sarcopenia.pdf (malnutritionpathway.co.uk). Accessed November 2023.
2. Argiles JM et al. JAMDA 2016;17:789-796.
3. Cruz-Jentoft AJ et al. Age Ageing 2019;48:16-31.
4. Pinedo-Villanueva R et al. Calcif Tissue Int 2019;104 :137-144.
5. Wolfe RR Am J Clin Nutr 2006;84:475-482.
6. Ceglia L Curr Opin Clin Nutr Metab Care 2009;12(6):628-633.
7. Bear DE et al. Am J Clin Nutr 2019;109(4):1119-1132.
8. Deutz NE et al. Clin Nutr 2014;33(6):929-936.
9. Wilson GJ et al. Nutr Metab 2008;5:1.
10. Manzano M et al. Presented at 31st ESPN Congress. 16 August-1 September 2009. Vienna, Austria.
11. Eley HL et al. Am J Physiol Endocrinol Metab 2008;295(6)E1417-1426.
12. Wagatsuma A and Sakuma K. Biomed Res Int 2014;2014:121254.
13. Data on file. Abbott laboratories Ltd., 2019 (Summary of Clinical Data)
14. Cereda E et al. Nutrition 2023;106:111901.</sup>

Nominated by: Ahmed Abbas, Brand Manager, Nestlé Health Science

Peptamen^® Junior PHGG was launched in June 2023. It’s a 1.2 kcal/ml nutritionally complete paediatric enteral feed with 6 g of PHGG fibre per 500 g. This unique formula is the only 100% whey peptide feed available in the UK and Ireland that has the addition of PHGG – Partially Hydrolysed Guar Gum.

PHGG is a plant based soluble fibre that:

• Supports microbiota balance by stimulating the production of Bifidobacterium and other butyrate-producing bacteria^1,2,3
• Helps to manage constipation^4-6, diarrhoea^4-6 and stool frequency or consistency^4-6

ESPEN guidelines support the use of fibre-containing feeds for patients with diarrhoea and constipation, stating that in a systematic review and meta-analysis on the effects of such feeds, significant benefits were reported.⁷

Find out more at www.nestlehealthscience.co.uk/brands/peptamen/peptamen-junior-phgg or watch the case study ‘Fibre Maze: Influence on Gut Health and GI Disorders – Dr Graeme O’Connor’ on our N+ Hub here.

<sup>1. Ohashi Y, et al. Benef Microbes 2015;6(4):451-455.
2. Yasukawa Z, et al. Nutrients 2019;11(9):2170.
3. Reider SJ, et al. Nutrients 2020;12(5):1257.
4. Üstündaǧ G, et al. Turk J Gastroenterol 2010;21(4):360-364.
5. Paul SP, et al. J Pediatr Gastroenterol Nutr 2011;53(5):583.
6. Rao TP, Quartarone G. Nutrition 2019;59:158-169.
7. ESPEN practical guideline: Home enteral nutrition; Stephan C Bischoff, Peter Austin, Kurt Boeykens, Michael Chourdakis, Cristina Cuerda, Cora Jonkers-Schuitema, Marek Lichota, Ibolya Nyulasi, Stéphane M, Schneider, Zeno Stanga, Loris Pironi; Accepted 25 October 2021.</sup>

Nominated by: Keziah Roberts, Apprentice Dietitian, Sheffield Teaching Hospitals NHS Foundation Trust 

I am thrilled to nominate Helen for the Community Nutrition Professional of the Year. Helen’s dedication and exceptional contributions to our team have consistently exceeded expectations, making her a truly deserving candidate for this recognition. Helen’s unwavering commitment to patient care is evident in every aspect of her work. Her meticulous attention to detail and proactive approach ensures the highest standards of patient safety and well-being are always maintained. Whether it’s through her thorough patient consultations or her compassionate bedside manner, Helen consistently puts the needs of our patients first.

Furthermore, Helen’s leadership on various projects has been invaluable to our team’s success such as her role out of the “ENPLUG” project during lockdown. Helen is currently my workplace mentor as part of my Dietetic Apprenticeship and her mentorship and advice has been invaluable to me on my journey into Dietetics. She not only leads by example but also goes above and beyond to support her colleagues, providing guidance and encouragement every step of the way. Helen has also (with Nutrition company Nutricia) developed a podcast “The Beat” to support patients with feeding tubes in the community which help our patients to know they are not alone in their treatment.

Outside of her professional responsibilities, Helen actively engages in her community as a part of her Irish Football team, demonstrating her commitment to giving back to the community showing her dedication to making a positive impact beyond the confines of the workplace. Moreover, Helen is a true advocate for her profession, consistently promoting the services we provide in innovative and engaging ways as an active member of the Parenteral and Enteral Nutrition Group branch of the British Dietetic Association. Helen tirelessly champions our profession, raising awareness and fostering a deeper appreciation for the vital work we do. In recognition of her outstanding professional achievements, both personally and as a valued member of our team, I wholeheartedly endorse Helen for the Community Nutrition Professional of the Year. Her passion, dedication, and unwavering commitment to excellence make her a shining example for us all.

Nominated by: Charlotte Gordon, Therapy Assistant, Moorlands Neurological Centre; Clare Grocott, Therapy Lead, Elysium Healthcare and Samuel Lucking, Learning Disabilities and Autism Dietitian, Elysium Healthcare 

Charlotte Gordon: Harriet continually shows professionalism and expertise within her dietetic role. She is always able to explain the ins and outs of dietetics to both staff members and her patients with a friendly smile – sometimes having to simplify for us, (or maybe a lot!)

Harriet is a lovely warm person and this shows daily within her professional work. She is kind, knowledgeable and so deserving of this award. Working alongside Harriet is not only amazing day to day – but also there is something to learn from her, always.

Clare Grocott: Harriet joined Moorlands Neurological centre in March 2023. This is a new service and hospital for the treatment of very patients with very complex Neuro-behavioural rehabilitation needs, which had previously been a service for people with LD and Autism. The patients in the service have complicated nutritional needs, (e.g. anorexia, challenging behaviour leading to refusing nutritional intake, diabetes type 1, patients on modified diets with PEG insitu) whilst the staff and kitchen staff at the hospital did not have the experience of these needs. Harriet has worked extremely hard to educate all kitchen staff at the Moorlands (some have been resistant), clinical staff and community GP team, setting up the new dietetic service and nudging catering along with the changes that have needed to be made, quickly and as efficiently as possible. I am Harriet’s manager and I have seen first hand how hard she has worked. It has been quite stressful at times for her, but she has remained focus, positive, polite and professional at all times. She understands the needs of her patients considers their needs holistically at all times. I am so very please to have her in my team and I feel she deserves this award.

Samuel Lucking: Harriet has been involved in setting up a new service for service users with acquired neurological impairments. Harriet has been transformative in reviewing the services menu working with a number of stakeholders to ensure the food provided are both delicious and meets the services needs. Harriet has been involved in negotiating service level agreements around the user of enteral feeding tubes and ensuring staff on site are trained to use these safely to optimise patient care and safety. As this was a completely new service Harriet has shown outstanding commitment coupled with professionalism to ensure the service meets the service users nutritional needs. Harriet is working to develop the service by forming links with nearby Universities to provided student placements and provide support for the BSc Dietetic course. Outside of this Harriet’s continues to contribute to literature by writing a number of articles for Network Health Digest (NHD) magazine to raise awareness and understanding of key Dietetic issues.

Nominated by: Adrian Gilson, Home Enteral Feeding Dietitian, Barts Health NHS Trust, Newham University Hospital

Madhavi started at Newham Hospital on a fixed term contract as a band 6 community Dietitian covering complex cancer patients, nursing home referrals and an Intermediate care centre.

She has taken on the roll with gusto and shown professionalism in meeting the goals of the post. She has taken on a small caseload of enteral feeding patients and has upskilled in manual handling for weighing them via a hoist when bed bound or wheel chair user. She has become familiar with the range of feeding tubes (PEG, RIG, PEG-J, NG, NJ, Jej, Low profile….) and is in the process in training to be able to change a balloon gastrostomy at the bed side.

She has taken on Audit of the nursing homes and Intermediate care centre. She has also been accepted to the Brunel Research Training Internship (which she has to do outside of work time). She has excelled in meeting her KPI’s during her probation period and is a valued member of the team. She has also produced Standard Operating Procedures for the screening and triaging of all patients referred for dietetic input in the Hospital as out patients (some 20 different clinics).

Without her dedication and work ethic the team would be struggling to meet the demands of the high caseload we currently have.

Nominated by: Adam Longyear, Lecturer in Nutrition and Dietetics, University of Chester 

We’re thrilled to nominate the UoC Twitter page for its unique and outstanding contribution to the field of clinical and academic nutrition in the area of promoting the health and wellbeing of nutritionists and dietitians. With over 1,500 posts, the page stands as a place of down-to-earth and relatable advice, offering an array of insights into social and student wellbeing. Its innovative approach, especially evident in the daily advent calendar, covers crucial topics like “Making Time for Yourself” and “Fuelling Collaboration and Friendship in Nutrition”. This unique and refreshing digital space not only educates but also fosters a sense of community and support among students and professionals alike. The UoC Twitter page is a testament to the power of social media in positively influencing and shaping the landscape of nutritional education and professional development.

Nominated by: Megan McPherson, Freelance Nutritionist, Megan McPherson Nutrition 

Charlotte is an exceptional nutrition professional and consistently provides engaging, credible, evidence-based nutrition information for her online community. She is not just a highly regarded nutritionist, but a voice that stands out, making her a perfect candidate for CN’s Social Media Personality of the Year.

Beyond her role as a leading food industry nutritionist, Charlotte dedicates significant time to translating complex nutritional science into accessible, simple, everyday language via her Instagram (@the_nutrition_consultant) and blog (thenutritionconsultant.org.uk). These platforms have become valuable resources for those seeking to deepen their knowledge of nutrition or working within the field. Charlotte also leverages these channels, and her influence, to support public health campaigns such as Sugar Awareness Week and Veg Power, raising awareness about critical issues within our food system and helping consumers.

A notable aspect of her work is the focus she places on the need for reformulation in the food industry. She creates in-depth product comparison posts, such as the eye-opening Coffee Shop Drinks comparisons that shed light on the high sugar content in everyday drinks. They not only inform the public but also aid health professionals in their work with patients.

Her community-driven approach is apparent in the vital conversations she initiates and the support she offers her followers. For example, her comparison of Kids Vitamin D Supplements sparked an important discussion among parents about the confusion surrounding kids supplements overall, and Charlotte helped alleviate some of these concerns.

Furthermore, Charlotte’s passion also encompasses the nurturing of future nutrition professionals. She provides mentorship, shares industry advice on LinkedIn, and participates in numerous podcasts and webinars to support nutrition graduates at the onset of their careers.

In summary, Charlotte’s steadfast dedication to simplifying nutrition, engaging with her online community, championing evidence-based nutrition, supporting public health campaigns, and mentoring upcoming nutrition professionals, positions her as a strong contender for the Social Media Personality of the Year award.

Nominated by: Aisling Pigott, Diabetes Dietitian/ PHD Student, NHS Wales/ Cardiff Metropolitan University 

Alexandra has set up an Instagram handle (@the_dementia_dietitian). She has been using this platform to share useful nutrition content targeted at people with dementia and their carers. Her content contains useful tips, helpful guides to improving nutritional status of people living with dementia. The information is presented in a fun and accessible manner and meets a current gap, especially in the context of how people access nutrition information.

Alexandra has recognised how isolating navigating dementia can be for people living with the condition and their carers – she has made an effort to take an inclusive approach to developing content (i.e she does not assume all people with dementia do not use social media and phrases her content appropriately to them as well as carers).

Her content is both informative to dietitians – for example sharing tips about making food more interesting to those living with dementia as well as carers – with lots of quick recipes, ideas and ways to fortify foods in fun, attractive ways – it’s a big step forward from our old fashioned food fortification diet sheets.

She posts both recipes and positive messages about food – highlighting that food can both be fuelling and trigger memories for people with diabetes.

^{*Additional supporting information was supplied. To find out more, contact jodie@cm-2.co.uk}

Nominated by: Zoe Andrews, Paediatric Dietitian, University Hospitals Plymouth NHS Trust 

Sue is an exceptional member of the dietetic profession and is an absolute fountain of knowledge and experience across many specialties including allergy, diabetes and metabolics, from which colleagues, patients and other professionals benefit from immensely. She is extremely well respected by our Paediatric Consultants who frequently call for advice or ask her sit in during their outpatient clinics to share her expertise, which she does without question.

Sue is passionate about student training and supporting newly qualified rotational dietitians to develop their skills and confidence in paediatrics through developing resources to facilitate their learning and through her constant enthusiasm, patience and support. This is really helping to positively shape our future workforce. Often rotational dietitians can be apprehensive about starting out in paediatrics but with Sue’s fantastic mentoring we find they don’t want to leave at the end of their rotations!

It is always abundantly apparent that Sue has such genuine care for the well-being of her patients. She works tirelessly to ensure each and every patient receives the best possible support and will always advocate for their needs taking into account their own unique circumstances. As our safeguarding lead Sue encounters a range of challenging situations and always deals with these calmly and sensitively.

Sue really is inspiration and a true asset to dietetics!

Nominated by: Zoe Griffiths, Registered Nutritionist (Public Health),  ZG Nutrition 

Aliya has demonstrated an exceptional commitment to the well-being of children through outstanding contributions to paediatric nutrition. All of Aliya’s work is underpinned by striving to reduce health inequalities. In the last 12 months Aliya has undertaken a number of innovative projects going above and beyond her normal practice of 1-1s and workshops with families.

Aliya used leadership to gain board level backing for the development of an ambitious nursery menu for a national nursery chain with over 60 settings (serving over 4000 children). Aliya developed and tested menus and recipes which met, and went beyond the national early years guidelines further reducing sugar and processed foods whilst reducing cost and increasing sustainable food options. Alongside this, she created a training package for nursery staff to improve the food environment in settings with a focus on removing pressure, looking for children’s cues and increasing exposure of children to food– recognising that food in nurseries goes beyond the menu.

Aliya’s innovation continued in supporting the development of an app harnessing artificial intelligence (AI) to support families with children with allergies to make menus suitable for their needs, preferences and family situations. The development of a knowledge base to feed the AI was crucial and then critically reviewing the menus it generated for allergens and nutritional balance.

Aliya seeks to share nutrition knowledge, unpaid, across many platforms, both traditional nutrition ones and others less traditional ones where parents are accessing information. These include having a stall at Manchester’s city-wide Baby Week event where she had over 100 individual conversations with mums and dads about their concerns relating to food, and podcasts for a baby services listing company and a first aid company. Aliya also written many paediatric articles for health professionals in print and online media from weaning to teenage nutrition.

She acts as a voice for families at a number of different levels including her local Maternity Voices Partnership, Early Years Strategic Partnership, 1001 days health focus group and Neighbourhood Partnership and nationally through campaigning.

Aliya is an outstanding paediatric nutrition professional and I wholeheartedly endorse her for this award.

Nominated by: Claire Blakeman, Dietetic Manager HENS, Leicestershire Partnership Trust 

Phil has been an ambassador for the PINNT charity for many years and has championed this and it’s work with patients both in his new and previous roles. He set up and ran local PINNT groups for patients which have been seen as an example nationally and often referred to as an example of best practice by other groups, charities and trusts (such as BAPEN and PENG). These have been regularly evaluated with the patients and adapted in order to best suit their needs. He has also supported other localities with setting up their own groups and offered to share his resources. By being so involved with PINNT, Phil was also able to champion Home Enteral Nutrition Services and ensure that patient care was at the forefront of all of his care. He has always strived to put the patients first and by promoting his roles has been able to encourage others to do the same.

Nominated by: Linda Cantwell, Home Enteral Feeding Advanced Clinical Practitioner Dietitian, Mersey Care NHS Foundation Trust 

Sarah is a Nutrition Nurse Specialist with an extensive amount of specialist knowledge that continuously goes above and beyond to demonstrate compassion understanding and commitment to patient care. Sarah was appointed as the first nutrition nurse at Whiston Hospital in 2016. Sarah soon established a nutrition nurse lead clinic, which demonstrated the significant benefits for the patient, improving patient experience and providing timely access to nutrition nurse interventions for those receiving artificial nutritional support.

Sarah ensures that individualised and patient centre care is at the heart of her practice. This is evident in how she goes above and beyond to support patients in the community to access and attend vital outpatient appointments to deliver essential tube interventions. A highlighted example of this includes supporting a patient with severe agoraphobia who had not left house in 3 years to attend their appointment for jejunostomy tube intervention. Sarah contacted the patient regularly over several months to establish a rapport and created small goals which supported the patient to increase their motivation and confidence in preparing to leave the house for their appointment. On the day of the appointment Sarah arranged and agreed to meet the patient at the hospital reception to accompany them through the hospital. This resulted in a successful appointment and the patient reported seeing this an opportunity to be able to engage in other health and social appointments. Sarah is always responsive to

Her actions of exceptional determination, dedication and compassion to ensure the patient was supported to access the appointment demonstrates how she embodies the attributes assigned to the Geoff Simmonett award.

Nominated by: Christopher Batt, Executive Account Manager, Abbott (Nutrition)

Ghislaine identified that malnutrition screening for the homeless and substance misuse population in her PCN via ‘MUST’ was often inaccurate and under-reported in this vulnerable population. In addition, nutritional advice and care were inconsistent, often lacking.

She also recognised that professionals involved in the care of this patient group felt unsure how best to provide nutritional support for these patients. Either they found that food-based strategies were impractical for patients who were homeless, or had concerns that prescriptions for oral nutritional supplements could potentially be abused by this patient group (for example, sold) despite being appropriate for those who have disease-related malnutrition.

In response to this, Ghislaine set about creating a protocol specifically designed for use in this complex patient cohort to enable her and her colleagues to provide a high-quality nutritional service for the whole PCN population. She is creating a template for the extra information in the ICB’s electronic patient record system to help identify malnutrition (e.g., grip strength and patient housing context) and making it available to all NHS and community partners who care for this patient group, making every contact count. She also provides training to professionals involved in these patients’ care (social workers, GPs, nurses) which has effectively identified and managed malnutrition and/or sarcopenia within the homeless population of central Bristol, as a result.

Ghislaine has seen many positive clinical outcomes for these patients. For example, one patient had a ‘MUST’ score of 0, but had suffered with a non-healing wound for 4 years. On receiving nutritional advice (including vitamin supplementation, oral nutritional supplements and food-based advice once housed) found his leg ulcers quickly healed post intervention.

Professionals that have been trained by Ghislaine are more confident in screening for, and addressing, malnutrition and sarcopenia. Strategies are now in place (e.g., closer collaboration with pharmacies) to avoid misuse of oral nutritional supplements prescriptions.

Ghislaine’s long-term aim is to influence food provision (via soup kitchens, etc.) to improve the nutritional intake of this patient group. For example, hostels providing quick cook, nutritious meals that can be prepared using just a mug and kettle.

Ghislaine has freely shared her protocol with other healthcare professionals across the UK including homeless/substance misuse specialist dietitians, to improve nutritional care on a national basis.

Nominated by: Ruth Charles, Clinical Tutor Dietetics, University College Dublin; Clare Corish, Professor of Clinical Nutrition and Dietetics/Programme Director MSc in Clinical Nutrition and Dietetics, University College Dublin and Annelie Shaw, Clinical Tutor and Specialist Lecturer, University College Dublin 

Ruth Charles: Nicola has led on an interprofessional education initiative for pre registration dietitians. She had led on the development of a Healthy Eating Active Living Health Promotion Campaign for the last 3 years, it’s a yearly cross campus event with an audience of over 3000 students and staff. Nicola has embedded design-thinking and creativity as key learning objectives for this project involving a total of 50 pre registration dietetic and physio students. She has consistently gone above and beyond her role as Clinical Tutor, a half-time position, to mentor these students to work collaboratively in developing large scale health promotion activities with real value and tangible positive health outcomes.

Clare Corish: Ms Nicola Dervan is a Special Lecturer/Practice Tutor on the University College Dublin (UCD) MSc in Clinical Nutrition and Dietetics, the first graduate programme in dietetics in the Republic of Ireland. Nicola has worked on the development of competence in public health nutrition/health promotion for dietetics students over the past four years, culminating in 2023 in her design and delivery of a new, innovative, engaging and collaborative interdisciplinary learning experience for dietetics and physiotherapy students that resulted in a university-wide health promotion campaign for over 40,000 staff and students in November 2023, UCD’s Healthy Eating, Active Living Week (HEAL).

Using a design-thinking approach to learning (Empathy, Define, Ideate, Prototype and Test), Nicola led a 9-week educational experience wherein students worked in small, mixed discipline groups to develop initiatives based on UCD’s staff and student identified needs around healthy eating and active living. These initiatives were then implemented on campus in collaboration with Healthy UCD (https://www.ucd.ie/healthyucd/) during HEAL week. As part of the educational experience, students also got the opportunity to work with key stakeholders within and outside the university (e.g., UCD Estates to set up events and the Irish Road Safety Authority who provided sponsorship) to enable implementation of their initiatives. Student feedback was extremely positive about the educational experience and both disciplines have agreed that this 9-week learning will be core to the dietetics and physiotherapy curricula going forward.

Nicola presented the process of developing and delivering the design education at the annual Irish Network of Healthcare Educators (INHED) Conference in the Royal College of Surgeons in Ireland in January 2024: ‘Provision of real-world experiential and interdisciplinary learning for healthcare professional (HCP) students in a healthy campus setting’ and has submitted a paper based on the effect of design-thinking on HCP student collaboration and problem-solving to the International Conference on Higher Education Advances (HEAd) for publication/presenting at their annual meeting in June 2024: ‘Effect of a design thinking approach on collaboration, problem solving and satisfaction in physiotherapy and dietetic students: A quasi-experimental design’.

The HEAL project designed and delivered by Nicola provides an innovative, carefully crafted and evaluated innovation to support student HCP acquisition of not only knowledge and skills but, importantly, simultaneous demonstration of the thinking processes required to resolve complex patient problems and navigate rapidly evolving environments. Learning to develop critical thinking, problem-solving, effective communication and collaborative practice skills are core to contemporary HCP curricula to enable the next generation of HCPs, including dietitians, to deliver evidence-based, person-centred care.

Annelie Shaw: Nicola has single-handedly organised and run an interprofessional learning (between physio and dietetic students) event entitled ‘Healthy Eating Active Living’ (HEAL) week here at UCD. This involves empowering student to deliver a campus wide public health promotion event to staff and students. Nicola has embedded design thinking and creativity as key learning objectives for the the project and gives her time tirelessly to the event over three months in the lead up to it. This goes over and above her role as clinical tutor, empowering our students to work collaboratively on a public health promotion campaign. Students achieve great learning and key skills they otherwise would not get on their clinical placement.

Nominated by: Dan Griffith, Team Lead Dietitian for Intestinal Failure and Nutrition Support, Queen Elizabeth Hospital, Birmingham 

I nominate Kayleigh Green for the ‘Clinical Nutrition Professional of the Year’ award. In a field where dedication makes all the difference, Kayleigh has consistently demonstrated an unparalleled commitment to excellence. Her impact extends beyond her clinical work, touching the lives of her patients. She has regularly exceeded expectations by truly promoting patient-centred care using a holistic approach.

Kayleigh stands out for her passion for patient care and her personalised approach to clinical nutrition. Through comprehensive assessments and tailored dietary plans, she has empowered patients to achieve meaningful, sustainable health outcomes. Her enthusiasm to provide evidence-based interventions, in a field of dietetics that does not have a strong evidence base behind it, has inspired her medical, nursing and AHP colleagues to rethink their interventions. Her ability to communicate complex nutritional information in an accessible and empathetic manner has fostered a strong rapport with patients, and cemented her place within the burns MDT. In a relatively short space of time, she has built excellent working relationships with her consultants and raised the profile of the Dietitian in burns care. Her consultants clearly value her as a part of the MDT.

Kayleigh has time and again demonstrated her commitment and dedication to improving her knowledge in the pursuit of patient care, partially self-funding attendance at an international conference.

Her continuous pursuit of knowledge, adaptability to emerging trends, and advocacy for evidence-based practices make her an exemplary candidate for this award. The ‘Clinical Nutrition Professional of the Year’ should not just excel in knowledge, but also embody the spirit of compassion and dedication—qualities that Kayleigh possesses in abundance.

Nominated by: Laura Woodend, Senior Specialist Dietitian, University Hospitals Coventry and Warwickshire NHS Trust 

Nicky is phenomenal! Nicky works and lives with such passion, drive and determination to improve patient care and experience for those living with intestinal failure. Nicky is at the forefront of research within our department, through recruiting to clinical trials for new nutritional products and securing funding for exciting new dietetic intervention projects!

Nicky has become an inspiration to those around her for her hard work and determination in securing charity funding for QNRG+ Indirect Calorimetry technology to help us reach a gold standard service in calculating our patients nutritional requirements. This has been revolutionary within UHCW and provided significant benefit to our patients receiving medium-long term parenteral nutrition to ensure we can keep them nutritionally optimised for whatever their next steps are. Nicky was UHCWs first Dietetic Supplementary Prescriber and empowers her team to excel and upskill! Nicky plays a key role in our Nutrition Steering Committee and is also a member of the BDA’s PENG group to promote excellence in practice at UHCW and nationally. Nicky was instrumental in the organisation of our first regional Intestinal Failure networking and educational event in January 2024 and this was a huge success involving our nutrition colleagues from across our region!

So far Nicky has been able to analyse that 65% of patients we have taken QNRG measurements had a resting energy expenditure HIGHER than calculated requirements, meaning without this technology we have been underfeeding our patients!

Nicky was also nominated for an ‘OSCA’ award within our UHCW Trust that highlights how long stretching and consistent her excellence is!

^{*Additional supporting information was supplied. To find out more, contact jodie@cm-2.co.uk}

Articles include:

• Barry M (2023). Feeding Tubes in Parkinson’s: Why, when, what, and how? CN; 23(4): 22-25
• Barry M (2023). Home Enteral Tube Feeding: Troubleshooting. CN; 23(7): 17-21

Articles include:

• Hall T (2023). PAEDIATRIC RENAL DIETETICS SERIES – PART 1: Journey into Renal Dietetics. CN; 23(7): 41-42
• Joyce T, Hall T (2023). PAEDIATRIC RENAL DIETETICS SERIES – PART 2: Dietetic Challenges Post Kidney Transplant in Children. CN; 23(8): 57-58
• Rigby E, Joyce T & Hall T (2023). PAEDIATRIC RENAL DIETETICS SERIES – PART 3: Nephrotic Syndrome in Children: Insight from a paediatric renal clinical nurse specialist. CN; 23(9): 41-43
• Wray L (2024). PAEDIATRIC RENAL DIETETICS SERIES – PART 4: Chronic Kidney Disease in Children: A parent’s perspective. CN; 24(1): 35-36
• Joyce T, Hall T, Melhem N (2024). PAEDIATRIC RENAL DIETETICS SERIES – PART 5: Vomiting in Infants with CKD: A clinical challenge. CN; 24(2): 28-29

Articles include:

• Rossino A (2023). Microbiome: The importance of maintaining a healthy gut through the lifespan. CN; 23(5): 33-35
• Rossino A (2023). Coeliac Disease & the Gluten-free Diet. CN; 23(6): 38-40
• Rossino A (2023). Hospital Food. CN; 23(8): 32-34
• Rossino A (2024). Eating for Old Age Guidelines & recommendations. CN; 24(2): 48-50

Nominated by: Elizabeth Ruane, Professional Therapy Lead, Locala Health & Wellbeing 

”Sustainability means holding the gains and evolving as required” (NHS Institute for Innovation and Improvement 2005).

Within Locala, as a community interest company, we strive to always consider changes, including digitalisation of healthcare in order to support more sustainable services for the local population. We hope that by increasing efficiency alongside rising capacity demands, we can continue to provide consistently high care quality to the local residents that we serve.

As part of a Quality Improvement project, our Clinical Lead Gastroenterology & Nutrition Support Outpatient Dietitian, Sarah Brook, produced a patient information video on the gluten free diet for people with newly diagnosed Coeliac Disease. It aimed for individuals to access information to manage their condition at a time and place to suit them, support self-management (AHP Strategy for England: AHPs Deliver 2022-2027) and sustainably manage resources.

Sustainability outcome measures:

Efficiency: dietetic/admin time

Accessibility: time taken for patients to access care

Quality: patient reported outcome measures

Environmental considerations: carbon footprint

Locala’s performance, communications, estates and engagement teams supported data collection and analysis, whilst key stakeholders including dietetic colleagues, patients and Coeliac UK were involved at key development stages.

During the 6-month pilot between August 2023-January 2024 outcomes reflected:

• 51 hours of dietetic time freed enabling shorter waiting times for other patients and admin time halved
• Instead of 2-3 month wait for care, 100% of (suitable) patients received treatment at point of triage (i.e. instantly), significantly reducing waiting times. Contact details to ask a dietitian questions or book a 1:1 if needed were provided
• 75% of patients (n=8) were satisfied with the quality of the video based on user survey responses. 2 respondents struggled to access/see the video which highlighted a possibility for digital transformation investment
• 105 kg carbon saved by reduced travel to health-centre, printed handouts and room energy emissions.

The project continues, undergoing 6-monthly evaluation. Results are being shared with the key stakeholders and interest groups (including Locala’s Quality Improvement Forum) with the hope to integrate this model into standard Locala care and expand to other appropriate clinical conditions.

Nominated by: Shalini Mittal, Dietitian, St Georges NHS Foundation Trust with supporting information supplied by Dawn Foster, Principal Dietitian, St Georges NHS Foundation Trust

Shalini Mittal: Dawn has been instrumental in raising awareness towards sustainability. Dawn has been using waste from hospital canteen to grow vegetables and fruits on a plot on hospital site, getting everyone involved and raising awareness in the trust – we can grow and eat our own local food.

Dawn Foster: The Dietitians’ gardening patch evolved since I thought it would be a great way for us to support our health and well being post the Covid years.

It was also important that the garden should be based on sustainability examples of which are:

• Using vegetable waste from the hospital restaurant to make our own compost as a soil improver
• Seeds from produce grown the year before (e.g. tomato seeds)
• Seeds are reared in used cardboard cartons from the staff restaurant as opposed to using plastic pots
• Using used coffee grounds from the hospital coffee shop added to home grown compost
• Plant supports from unwanted bamboo sticks, twigs from parkland
• Raising cuttings from fully fledged plants
• Creating homemade fertiliser by simmering banana skins or using seaweed extracts.

Nominated by: Meghan Dennis, Critical Care Dietitian, Royal Cornwall Hospitals NHS Trust 

Faith has gone above and beyond, leading a project to implement an initiative to reduce the amount of missed recycling opportunities on the Critical Care unit at Royal Cornwall Hospitals NHS Trust. Picking up on the fact the unit were throwing enteral feed and water bottles in the bins for waste destined for incineration, despite being recyclable plastic, Faith quickly got to work:

• Forming connections with the local waste management company Biffa, she established that the bottles could not only be recycled but the high quality plastic could be turned into milk bottles to be used by dairy producers across Cornwall
• Organising dedicated recycling bins and a collection schedule the initiative has been successfully running on Critical Care and is now being rolled out across the hospital
• Faith’s work has now inspired other workers within the trust to identify ways they could improve sustainability in their areas.

Nominated by: Sue Reeves, University Lecturer, University of Roehampton 

I would like to nominate Annabel (Bells) Hann for CN Student of the Year. Bells is currently in the final semester of a BSc (Hons) Nutrition and Health at the University of Roehampton, a course that is accredited with the Association for Nutrition.

Alongside her studies Bells organises numerous events and volunteers and interns with many external organisations. She set up and led the student Nutrition & Health Society, who regularly host cooking workshops and organises guest speaker events. In fact, Bells was a guest on Nualtra’s ‘The Dietitian Café’ RD2B podcast discussing how to set up and run a society. She was also invited to be a panellist for MyNutriWeb Book Club to discuss Kimberley Wilson’s book ‘Unprocessed’ which led to her becoming the Co-Chair of Book Club. Bells is currently working as an intern at HRS Communications in their marketing and sales team, here she writes evidence-based nutrition articles for their website

Bells has a keen interest in research and last summer was awarded a Nutrition Society Summer Studentship to carry out a research project investigating the gut microbiome and the vegan diet and presented her findings at Nutrition Futures Conference in Glasgow.

Bells also volunteers as the Student Section Representative for The Nutrition Society where she attends board meetings to represent student members, and works alongside other volunteers on group projects. Most recently a careers panel at University College London that was attended by over 100 students and was a great success.

Given her endless energy and devotion to the promotion of evidenced based nutrition, she is a truly inspirational student.

Nominated by: Christelle Helberg, Macmillan Dietitian, Lewisham & Greenwich NHS Trust 

Constance contacted the Department on March 2023 to request a Work Experience placement. Following this she applied to become a volunteer at the hospital, with our support.

During 2023-2024 she has already been involved in many projects:

1. Red Tray Audit – Constance attended Lewisham hospital over a period of 3 – 4 months to complete the data collection for this audit. She visited all the wards in the hospital (except paediatrics and ITU). She is currently writing up the results of the audit into a report for submission to Nutrition Steering and Clinical Governance. This project is a massive undertaking and for a student to carry this through, from beginning to end, is nothing short of excellent. This piece of work will undoubtedly help the Dietetic Department in their aim of improving the quality of patient’s nutritional care. Constance has done this in her own time, in-between lessons and exams and traveling an hour to get to the hospital, as well as carrying the financial cost of travelling herself.
2. Developing a ‘Building Yourself Up Easy Read’ diet sheet – Constance has been liaising with the Learning Disabilities Nurse, PIRP and dietitians to develop a diet sheet suitable for those with learning disabilities, and those with communication difficulties. This leaflet has just been approved by the Nutrition Steering Group and awaiting sign-off from another committee. We are extremely thankful for her valuable work in developing this leaflet.
3. Constance requested to be involved in the PLACE assessment (Patient-Led Assessment of the Care Environment) at Lewisham hospital – She received training for this via Voluntary Services and was part of this project in November 2023 as a member of the public, gaining valuable experience in understanding how the NHS works and further contributing in helping the Trust to improve the quality of care given to patients.
4. Connie designed a professional looking poster to advertise the Nutrition Link Nurse Meetings – She went to all the wards to display and discussed with ward managers/matrons about the meeting and asked them to ensure someone from ward came to represent them.

Nominated by: Kate Austin, Course Director Nutrition, Leeds Beckett University 

Kaydee is in her final year of the BSc (Hons) Nutrition course at Leeds Beckett University and is an inspiration to staff, students, and the wider community.

Kaydee has gone far above what is expected of her as a student; volunteering at charities and academic associations, obtaining external grant income, publishing an academic journal article, securing a funded PhD studentship, and presenting at conferences all whilst consistently achieving excellent marks in all university-based assessment.

As an aspiring academic, Kaydee has shown exceptional prowess in securing a highly competitive summer studentship grant exploring the feasibility of a clinical tool to establish adherence to the Eatwell Guide. She presented her work at a funded Rank Prize forum event and won the Nutrition Society prize for best studentship following a presentation at the Nutrition Futures conference.

Kaydee has spent time volunteering for Bags of Taste, a charity dedicated to helping those experiencing food poverty. This involves working with small groups, providing encouragement and support through their journey of learning basic cooking skills and trying new recipes with the food parcels they receive.

Kaydee also volunteers with the Student Section of the Nutrition Society where her role as the Activities and Resources Representative allows her to support fellow student members by arranging career webinars, career case studies, and social events to help them learn more about the many paths available after graduating from a Nutrition degree. Kaydee also took a placement opportunity with SENSE, updating factsheets alongside peers to provide information to aid self-employed Nutritionists in their work.

Kaydee has achieved a huge amount during her final year of study and has done so with humility and gratitude. The Nutrition and Dietetic team at Leeds Beckett University would like to celebrate these achievements by nominating her for the CN Student of the Year award.

Nominated by: Fiona McCullough, Dietetics Programme Placement Manager, University of Nottingham 

Laura is passionate about developing effective communication strategies and gaining additional experience as she recognizes this is a key skill within dietetics. Her passion to improve led her to work as a Dietetic student ambassador on open/offer-holder days for the past 4 years. Prospective parents and students find her approachable and extremely knowledgeable. Now very experienced, she recently co-delivered the course presentation with the program director. Her hard work at the event was recently recognised and she was put forward by a member of staff as someone who stands out for all the right reasons. This commendation is on her official university record.

During her B placement in the community, she received the following comments – “Laura has been working across a number of different teams during her placement and has seamlessly been able to show her willingness to be a team player”. On short placement with Food for Purpose in London, Laura produced an exceptional behaviour change resource for the charity Her end of placement report noted that “in such a short space of time, Laura has made significant contributions to the business”.

Whilst a student Laura has completed the level 2 Gym Instructor Qualification and gained part time employment as a fitness instructor at the University (current Sport University of the year), delivering group exercise classes and interacting with sports members. Most importantly, as the programme seek to develop nontraditional placement opportunities, her involved has also planted a seed for the involvement of student dietitians and from 2024 short placements will be offered. This acknowledges the emerging (and important) area of sport nutrition and better connection between diet and physical activity.

Laura is an inspirational helper. As Welfare Officer for the UoN gymnastics club she supported the wellbeing of other students, and organised fundraisers (Movember bake sale, Mind 27 27 challenge). She also completed extracurricular safeguarding qualifications. Laura is the Sutton Bonington women’s football coach and captain and peer mentor for ‘little veg’ year 1 students, as part of the Nutrition and Dietetics Society. Through branching out and helping others, she has ended up with some very close friends!

Nominated by: Aliya Porter, Registered Nutritionist, Porter Nutrition 

Zoe is a pioneer in the field of Nutrition and truly deserves to be nominated for the Outstanding Achievement Award. As the first ever Public Health Nutritionist working in public health at a local level, she set up the first local weight management referral scheme, established some of the first breakfast clubs and led the 5 a day programme and School Fruit and Vegetable Scheme in the South West. Zoe went on to be an inspirational Public Health Nutrition lecturer at Surrey, Bath Spa and Bristol Universities.

She now runs her freelance business, ZG Nutrition. Recent projects have included the Budget Bites cookbook for the World Cancer Research Fund which has been their most popular cookbook ever, recipe development for Kids Fruit, recipe checking with Dish Up!, research on the School Fruit and Vegetable Scheme for Sustain, recipes and a video with Veg Power as one of their experts and writing blogs and factsheets for Nutrition Scotland. Zoe is a powerful campaigner particularly on school food and is a member of the School Food APPG and the School Food Review Group.

Zoe is best known among Nutritionists for her incredible careers support of those starting out in the profession with her How to Get a Job in Nutrition course, Nutrition jobs board, mentoring list and volunteering list. Zoe spends hours in her spare time offering individual support to Nutrition students and graduates and has helped over 1000 Nutritionists to find a job in the last 3 years.

Zoe is hugely passionate about the Nutritionist profession and does all she can to promote everyone working in it. In recognition of her contribution to the profession, Zoe was awarded Fellow of the Association of Nutrition in 2017.

I couldn’t think of a more worthy person to nominate for this award than Zoe.

Nominated by: Simon Wilson, Matron, BHU

Andy has 42 years of experience managing and directing large-scale hospitality operations and teams within the NHS and Public Sector. He is Chair was chair of HCA & PS100 and a Fellow of the Institute of Hospitality.

• Andy is co-lead for Nutrition and Hydration Week which is now embedded into ALL areas and truly global
• He was the HCA Chair who coined the 2 phrases = Last 9 Yards – of service and Powerof3 = Dietitians/Caterers/Nursing working as one
• Andy’s passion for the patient is renowned, he is outspoken at times, that said he has led many initiatives from NHS Water jugs and glasses of which 90% of NHS trusts use them
• He led a task force – Easy opening of packets – he was told not to waste time
• He led change with Global Brands from Premier Foods, Unilever and Nestle changed the packaging with many others which goes to aid intake of food and drinks, Dementia and special needs plates with the focus on dignity, which saw steelite produce them
• Even while fighting prostate cancer, he has carried on promoting Nutrition and Hydration for ALL in Andy’s words.

‘Change is not radical it is always happening; Ban the word Impossible! Change to I’m Possible. He is also championing Holiday Hunger and cooking in schools, as well as speaking about the wider issues of Malnutrition and Obesity.

Andy’s mantra is to “treat every patient as if he or she is a member of your own family”, and his current focus is to campaign for a patient focused service that is ultimately owned by hospital caterers from ‘field to point of the patient eating/drinking’ thus enhancing the patient’s experience and aiding clinical teams, regardless of their length of stay in hospital and to eradicate malnutrition. When ill, it is about eating for GOOD HEALTH. The well-being of staff and visitors is so important not only for their own well-being but for the patients they care and love. Being well nourished and hydrated is essential and offering Balanced choices ensures that we deliver – HEALTHY EATING.

Nominated by: Nick Trott, Gastroenterology Dietitian, Academic Unit of Gastroenterology, Royal Hallamshire Hospital

David Sanders has been a huge supporter and innovator for UK GI Dietitians.

As my friend and colleague Sean White once said ‘Every Dietitian or Dietetics Department needs a Dave Sanders in their back pocket!’

David has worked tirelessly and collaboratively with us, the specialist GI dietetic team, to provide services for adult patients with coeliac disease (CD) over twenty-five years. As a result, the Sheffield Centre is now the NHS England National Center for Refractory CD.

David has tried to raising awareness about CD this has also been achieved through his work as chair of the Coeliac UK Health Advisory Committee. Most recently noted by his reluctant appearance (!) on This Morning (ITV) in order to ‘myth bust’ popular misconceptions about CD. His research has directly affected the management of patients with CD. One example would be the first publication to support group clinics for patients with CD demonstrating that they were as effective as individual appointments.

He has also been instrumental in the field of gastrostomy insertion, creating a scoring system to enhance patient selection and reporting mortality statistics which are used to council patients (and family) prior to tube placement. He is the senior author of the current British Society of Gastroenterology Guidelines for gastrostomy feeding. His work has been nationally transformative to our practice.

Dietitians are at the heart of Prof Sanders clinical practice and he is committed to promoting dietitians and professionally supporting them. He established the biennial National GI Dietetic Meeting in 2017. He deliberately made this meeting both free to attend or watch remotely because he understood how difficult it is to attend for dietitians due to financial constraints and study leave restrictions.

Prof Sanders nationally supports dietitians with collaborative research networks and locally with PhD’s & MSc’s which he funds. His publication of the National audit of GI dietetic services provides an evidence base which we can all use to increase the provision of services within our Trusts.

Most of all it is his enthusiasm, support and kindness that underpins our desire for him to be nominated as the outstanding achievement award.